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Dear Grapes!
Thanks a lot for the nice feedback as well as the compliments.
I have tasted the ‘Aloo Bhujiya” a few months back. But I had never enough time to test its recipe. Here is the link for its recipe!
http://www.ndtvcooks.com/recipes/snackrecipe.asp?id=262
Dear Mrs. Mano,
Thanks for the link u have sent. The recipe does seem easy, but the recipe asks for 1tsp citric acid or 1tsp tartri i do not have either is there any other substitute for these ingredients. I was thinking if i could use baking soda or baking pdw. instead if so could u give me a proportions of how much i can add. or is it just best to get either of these ingredients.
Thanks and sorry for the trouble.
Dear Mrs.Mano
Hope ur doing well and I hope ur trip was great.Thank u soo much for posting me the recipe for koozh.I was not able to get ragi in the indian stores near my house but I was able to find ragi flour so I tried out the koozh with the readymade flour.I liked it a lot.I tried it with buttermilk as well as with milk.I seemed to like it both ways.Thank u soo much.
I also tried ur poricha rasam and thavalai vadai.It was so tasty.In the span of 4 days I made vadai twice.I have taken such extreme liking for it.I'm making it a point to try atleast one recipe of urs every day.Almost all of ur chutneys,most of ur kuzhambhu varities I have tried and we have found everything tasty.Everything seems to be wonderful.I think I agree with our fellow hubber nichiro that u should consider coming out with a cookbook.Ur recipes are a boon for people like me who are newly married and with very little knowledge of cooking.
Mam I infact want to try ur appam(breakfast)recipe but the problem is I dont know if we need any specific patharam to do it.I do have a copperbottom kadai do u think I will be able to do appams in the kadai?Thanks in advance for ur reply.Keep up ur great work!!!
Dear Mrs.Mano,
I forgot to mention one more request it would be great if u could even mention the method of preparing appams cos I tried it once before and I thought we had to make it like dosas and I made it in the dosai tawa.It didn't come out like how I've seen it in hotels.I was told by one friend that u need some vessel to make it.Thanks for ur reply in advance!!!!
Dear Mrs Mano..i tried the thavalai vadi yesterday..it was super !And i tired the poricha rasam too..it is exactly like how my grandmom makes it. My husband simply loved it. Thanks so much for the recipes.
Dear Mrs. Mano,
I tried Poricha rasam (minus coconut), Suraikkai Paal kootu and Mushroom Masala today. Everything turned out tasty. My husband usually doesn't care much for rasam and sambar - but he noticed the different taste of rasam and appreciated it a lot.
Thanks
Dear Grapes!
There is no need to add citric acid. Try the following method for Aloo Bhujiya:
ALOO BHUJIYA:
Ingredients:
Cooked and mashed potato-4 cups
Math gram flour[matki ki flour]- 2 cups
Gram flour- 1 cup
Chilli pr- 1 tsp
Garam masala- 1/2 tsp
Chat masala- 1/2 tsp
Dry ginger pr- 1/2 tsp
Asafotida pr- 1 tsp
Enough salt and oil
Procedure:
Mix well all the ingredients with enough salt and water to make a smooth dough. Fill in the murukku press using the sev blade and press the dough into hot oil. Thus prepare all the dough.
Dear Annu!
It is good to know that you have tried the ragi khoozh with the readymade powder. Even you can fry a little onion, cumin seeds and tomato in a tsp of oil and add this to the ragi khoozh with fresh curd. This will enhance the taste.
Thanks a lot for yr feedback on poricha rasam and thavalai vadai. I really appreciate yr interest and enthusiasm in trying new recipes in a successful way. Keep it up.
About the cook book- I really do not have enough time for it. Other than writing and posting recipes I have involved in so many works. Besides I have to fly often to Tamilnadu. 24 hours are not enough for me.
For Aappam, I have posted a few recipes previously. All the methods are easy to follow and try. But you should not use copper-bottomed pan for it. The batter will stick in it. A deep-curved iron pan is used for making aapams usually. You can use a little curved dosaikkal for it. Spread the batter quickly so that the center of the appam is thicker and the outer curve is very thinner. The fire must be medium to low. You must cover it with a lid. It needs a little practice. That is all! I am also using this type of dosaikkal instead of a deeply-curved iron pan.
Dear Sangeetha!
Thank you very much for the nice feedback on poricha rasam and thavalai vadai. I am glad to know that yr husband appreciated it.
Hi Mrs. Mano,
Thanks for the Bisi Bele Bath recipe. It turned out very well.
Thanks,
Hulda