Dear Maggie!
I felt happy to know that the coconut burfi had come out sucessfully. Thank you very much for the appreciation as well as the nice feedback on coconut burfi and kuska briyani..
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Dear Maggie!
I felt happy to know that the coconut burfi had come out sucessfully. Thank you very much for the appreciation as well as the nice feedback on coconut burfi and kuska briyani..
Dear Thattai!
I regret for the delayed reply.
About chettinad chicken gravy; adding the spice powder to the fried onions is correct. If you fry the poppy seeds on slow fire, then there will not be any problem in grinding them to a fine paste. If you cannot grind it to a fine paste still, just soak the fresh poppy seeds in enough water for half an hour and then grind it to a paste.
Thank you very much for the nice feedback you had given on Chettinad chicken gravy, Chicken Briyani, Pudalangai kuttu, and Adai.
Dear Malini!
Thanks a lot for the feedback on Vazhappoo Vadai. This kind of appreciation really inspires me to work on this thread with more and more dedication.
Dear Lavanya !
Thank you very much for the appreciation. I have started this thread to share my knowledge in cookery and help others who want to try varieties of dishes. Gradually this has become a favourite thread to those who love cookery. Hence my commitment has become more dedicated and hard working. Credit goes to all of you. Here I sincerely thank all of my friends who have made this thread more and more meaningful.
Hi Hubbers,
I could not find the chettinad chicken gravy in the recipe collections. Can anyone post it again.
Dear Mrs. mano,
I bought a packet of ragi powder. Give me some recipes for it and any other type of combinations would be fine .Belated thanks for your recipe for methi powder which u gave me for diabetes.
Thank U
ammu
Dear Mrs.Mano
I want to try your kuska biriyani.
I want to make it with 2 cups(your recipe is for 6 cups) of rice. Can I just take 1/3rd of all the other ingredients accordingly?
I don't want it very spicy, so I assume I would reduce the number of green chillies.
I don't use fresh coconut. Instead I substitute dried grated coconut. So, in this recipe, when you say 1 coconut, I should take 1/3rd of a coconut for 2 cups rice. Can you suggest howmany spoonfuls of dried grated coconut would that be?
Thank you very much for your time.
Dear Mrs. Mano,
I prepared Vegetable Biriyani and Kuska Biriyani as per your recipe, the only alteration i made i cooked it directly in the pressure cooker rather than that dhum method. The rice was half cooked in this way. I had to add little water and cooked it again. The taste was wonderful. Since i cooked the rice for the second time, the rice started to break out. Can you help me out to prepare biriyani in pressure cooker?
Dear Inimai!
Here is the recipe for puli pongal:
PULI PONGAL:
Ingredients:
1. Rice rawa-2 cups
2. Water- 5 cups
3. Tamarind- a lime size
4. Gingelly oil- 3 tbsp
5. Mustard seeds- 1 tsp
6. Split black gram- 1 tsp
7. Red chillies-4
8. Asafoetida powder- ½ tsp
9. Curry leaves- a handful
10. Chopped small onions- ½ cup
11. Salt to taste
Procedure:
Soak the tamarind in 2 cups of water for an hour and then extract the juice. The tamarind extract and water should be measured in to 5 cups. Heat a pan and pour the gingelly oil. Add the mustard seeds. When they start to splutter, add the black gram, curry leaves, red chillies, and the A.Powder and fry for a few seconds. Add the chopped onions and fry them until they become golden brown. Now add the tamarind extract and the water with enough salt. When they start to simmer, reduce the fire and add the rice rawa. Cover with a lid and cook on slow fire until all the water is evaporated and the rice rawa is cooked completely.
Dear Urmila!
I have already posted a recipe for fish fry. It is suitable for all types of fishes. Neththili fish is different. Most of the people do not cook when they are fresh. They prefer dried neththili fish[karuvaadu]. In Maharashtra, I have seen people cook fresh neththili fish. I remember the procedure only
.
In hot oil, add chopped onion and tomatoes. Fry them till they become golden brown and are mashed well. Then add this fresh neththili fish with a little chilli powder, turmeric powder, few aniseeds and chopped coriander. Fry well until they are cooked completely.
Dear foodlover!
Thanks a lot for the feedback on white kurma, kuska briyani, mango kheer, potato and capsicum fry and sarkkarai pongal.
About sarkkarai pongal- if you cook the dhal and the rice in a pressure cooker, they will be cooked very nicely. But you must reduce the water. For 1 cup of rice or dhal, 2 1/2 cups of water are enough. If you cook them in a vessel, first cook the green gram and when 3/4 th of it is cooked, add the soaked rice. By this way, both will be cooked very nicely.
There is no need to fry rawa before trying it for any recipe. But it is safe to fry the rawa in a whole before filling it in a bottle so that worms will not affect it. Fried green gram will give a special flavour to the recipe.
Soon I will post a few recipes on cucucmber.
Dear D!
Thank you very much for the feedbacks on snake gourd koottu and sarkkarai pongal. I am glad that you have used tofu instead of fresh coconut. Can you write down the quantity of tofu you have used? How did you add it to the koottu? Every body will be benefited by yr answer.
Dear Suganthi!
I am very happy to know that you had cooked a delicious Vegetable briyani and enjoyed it with yr husband very much. Thanks a lot for the nice feedback.
Dear Mrs. mano,
Thank you for the puli pongal recipe. I remember that puli pongal does not include onions.
I tried Vella cheedai according to your recipe. It came out very well. Only thing, cheedais were not crispy. how to make it crispy?
Thanks!
Dear Mrs Mano
I tried ur kuska briyani .No doubt it was a great hit . My husband liked it very much . He had kuska in his friends place long time back and he had been asking for that kind . I tried so many recipes , but none matched that one..
I tried ur recipe and he became so happy as this is the one he has been asking for . Thank u very much for sharing this recipe ..
Thanks and Regards
Pr
Dear Mrs. Mano,
I just substituted tofu for coconut 1:1 (meaning, if your recipe called for 1/4 cup coconut, I measured cubed tofu in 1/4 cup and used). Buy extra firm tofu, squeeze out the water and either steam cook on idli plates for 7-8 minutes or throw it in the pressure cooker along with dal or veggies. Cool it and grind it along with other spices as usual. I have been using tofu for all recipes that call for coconut (chutneys included (haven't tried coconut chutney with tofu though) and it tastes good. If you are really particular about the kara kara texture that coconut gives, then may be you can add just 1 tsp coconut.. but I don't mind the smooth texture of tofu.
Hope this helps.
- D
Dear food lover!
I am posting here a few recipes on cucumber for you!
CURD & CUCUMBER SEMIYA:
Ingredients:
Shredded cucumber- 2 cups
Shredded carrot- 1cup
Vermicelli- 1 cup
Thick fresh curd- 1 to 1 1/2 cups
Mustard seeds- 1/2 tsp
Finely chopped green chillies- 1 tsp
Finely chopped ginger- 1 tsp
Gingelly oil- 1 tsp
Salt to taste
Procedure:
Cook the vermicelli in boiling water with enough salt. When it is cooked, drain it through a colander. After the water is drained completely, again wash the vermicilli with enough cold water and then drain it completely again. In a pan, pour the gingelly oil and heat it. Add the mustard seeds and when they splutter, add the chopped ingredients and fry them for a few minutes. Add this to the curd. Add the shredded cucumber, carrot and vermicelli. Add enough salt. Mix well
This is a delicious dish for breakfast.
CUCUMBER KOOTTU:
Ingredients:
Finely cut Young cucumber- 2 cups
Green gram-1/2 cup
Finely chopped onion- 1/2 cup
Garlic flakes- 6
Chopped green chillies- 1 tsp
Ground coconut paste- 3 tsp
Chilli powder- 1/2 tsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Black gram- 1 tsp
Red chillies-3
Curry leaves- a handful
Ghee-2 tbsp
Salt to taste
Procedure:
Cook the green gram in enough water until it is cooked 3/4th. Then add the chopped cucumber with the onion, garlic, chilli powder and the green chillies. When every thing is well combined and cooked add the ground coconut and mix well. When the koottu starts to simmer, put off the fire. Heat a small pan and add the ghee. Add the mustard seeds and when they splutter ad the black gram, red chillies and curry leaves and fry for a few seconds. Add this tempering to the cooked koottu
Dear Yamuna!
I am not aware of any pottukkadalai vadai or bonda. We cannot make any snacks with pottukkadalai flour only.It must be combined with any other flour to get a shape.
Dear Red pepper!
For 2 cups of rice, you can take 4 green chillies. It will not be much spicy. Dried grated coconut will not give that delicious taste. Instead you can add coconut powder or coconut milk. If you add coconut powder, you can add 4 to 5 tsp of it for 1 cup of warm water. If you add coconut milk, one cup or ¾ th of a cup is enough for 2 cups of rice. As I do not use desiccated coconut, I cannot say anything about it.
Dear Arrecipes!
I will post the recipe of pressure cooker briyani soon!
Dear Ammu!
I am posting here a few recipes on Ragi flour.
RAGI PUTTU:
Ingredients:
Ragi flour-2 cups
Mashed jaggery or powdered sugar- 1 to 1 1/2 cups
Shredded coconut- 1 cup
Cardamom powder- 1 tsp
Ghee-1tbsp
Water and salt to taste
Procedure:
Sieve the ragi flour. Boil 1 to 1 1/2 cups of water. Sprinkle 1/2 tsp of salt on the flour. Sprinkle the hot water little by little and mix well the flour. If you pick up some flour and close tightly with yr fingers, it must give you a shape. Then if you open yr fingers, it must slip down from the fingers. That is the right consistency for any puttu recipe. Cover the bowl with a white muslin cloth and steam the ragi for 10minutes. When cooled, mash it well. You can run it in a mixi for a split of second. Add the jaggery or sugar with the cardamom powder and mix well. Then add the ghee with the shredded coconut and mix well. You can add the jaggery according to yr taste.
RAGI DOSAI:
Ingredients:
Ragi flour- 4 cups
Black gram- 1/2 cup
Lentils- 2 tbsp
Boiled rice- 2 tbsp
Salt to taste
Procedure:
Soak the black gram with the rice and the lentils in enough water for 5 hours. Then grind them to a fine batter like dosai batter. Add the sieved ragi flour to it and mix well with enough salt and water. Keep it covered for 4 hours and then you can make delicious dosais.
Dear Inimai!
My iyengar friend who is staying with me now gave that recipe for Puli Pongal. She says that some people use small onions. You can take it as optional.
Jaggery makes the cheedai soft. We cannot make the vella cheedis very crisp.
Dear D!
Thank you very much for the detailed explanation on Tofu.
Dear Pr!
Thanks a lot for the feedback on Kuska Briyani. I feel happy to know that every body loves this recipe. Credit goes to my son who gave this recipe to me some years back. My heartiest thanks to y husband for the appreciation he has given on this recipe.
Dear Mrs.Mano,
Can you please post the recipes of Cheese Paratha & Onion Paratha?It seems my husband had it at a party & craves it.My attempts in trying some web recipes were not satisfactory.So I would really appreciate your help?Thanks a lot.
Hi Mrs. Mano/Fellow hubbers,
Can u repost the recipe for Chettinad chicken gravy. Thanks.
Dear Mrs. Mano,
I made Kuska biryani last night and it turned out very good. The aroma was excellent. Thanks for sharing your recipe.
Dear Mrs. Mano,
Can u post the recipe for Urulaikizhangu pal curry.
Dear Mrs.Mano,
Thanks for the ragi recipes.I will try them and let you know the feed back. I have got a plenty ( almost like more than 4 kg) of green chillies from the near by farm. I stored some in freezer and also I put some in the buttermilk and dried( mor milagai) . If you can give me some kind of recipes which I can make with it.THank u .
regards
ammu
Dear Mrs.Mano !
Thank u very much for posting cucumber recipes.i tried Jeeraga rasam and it was very tasty.i also made thakali milagu rasam and vegetable omelette from arusuvai .com.We liked it a lot.Thanks for the recipe.
Regards foodlover.
ammu,Quote:
Originally Posted by ammu
Here is the recipe for green chilli pickle posted by Mrs. Mano some time back. HAven't given it a try, but its got to be good coz its from Mrs. Mano. So here u go:
GRREN CHILLI PICKLE:
Ingredients:
Green chillies- 100gms
Tamarind- a big lemon size
Fenugreek seeds- 1 tsp
White sesame seeds [ellu] - 1 tsp
Asafetida- a marble-sized piece
Turmeric powder- 1/2 tsp
Enough gingelly oil
Powdered Jaggerry- 1 tsp
Mustard seeds- 1 tsp
Procedure:
Slit all the green chillies slightly at the tail ends. Soak the tamarind in enough water for 30 minutes and then extract its juice.
Heat a kadai and roast the sesame seeds, fenugreek seeds and asofetida in a little oil and then powder them finely when cooled. Again pour the gingelly oil in the kadai and heat it. Add the mustard seeds and when they splutter, add the green chillies and fry them well on medium fire until they change their colour. Add the tamarind extract with the turmeric powder and enough salt. Cook the pickle until all the water is evaporated and is thickened like gravy. Now add the fried powder with the jaggery and cook for a few more minutes on a very slow fire.
Dear Mrs.Mano,
I made "Mysore Rasam" yesterday and it was simply heavenly.I loved it and i have you to thank for that.
Regards,
Suganthi.
Hi,
Could somebody please email me Mrs Mano's collection of recipes to premila66@hotmail.com
Thanks! :)
I would really appreciate if someone can send me the recipes to my id preethi76roshan@gmail.com.
Thanks in advance
Dear Mrs. Mano, I made Kuska Biriyani with a few substitutions yesterday. Turned out good. I used Soy milk instead of Coconut milk and use only 1 tsp of butter + 1 tsp olive oil (cooked in non stick rice cooker - so didn't need much oil). My husband liked it a lot.
Thanks
D
Hi Mrs Mano!
Can something be done with namuththupona (lost crispiness) appalam? I dont have the heart to throw them (20-30 appalams)away.
Looking forward to your response and thank you in advance!
Shoba
Dear Mrs. Mano,
Can you please let me know how to use the microwave idli cooker sold in India. It says boil water for 1 minute , then keep the idlis with batter for 4 minutes. When I do so, the idlis are not cooked in the middle.
If anyone has/is used or using them please let me know the correct procedure and time.
Thanks,
Sudha Karthik
Hai sudhakarthik,
I use microwave idli cooker. I just keep it for 4 minutes and 30 seconds and idli's come out just fine. Try it out.
regards
sun
i've got the microwave idli plates too. just heat the water for one min and then put in the plate with the batter for about 3mins 45secs on 800W. it works well for me this way.
Dear Mrs. Mano and all other hubbers,
I have been enjoying the various posts on this forum. In Malaysia, many people tend to eat out and we are very quickly forgetting that cooking is a great pleasure - sometimes even more than eating itself.
It is lovely to see that so many also share my own love for sharing recipes and trying new ones.
I would really appreciate if one of you could give me the recipe for black pepper ponggal - savoury with whole black peppers. I ate it a few times when I was in Chennai and it is absolutely scrumptious. I just cant get hold of the recipe.
I would also like to know what rice rawa is. I don't think we get it in Malaysia.
Thank you all.
Sheila