Hi mini & sun,
I too have these microwave idli plates. They have tiny holes where idli batter gets stuck and I find it quite tiring to clean these. How do u deal with this?
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Hi mini & sun,
I too have these microwave idli plates. They have tiny holes where idli batter gets stuck and I find it quite tiring to clean these. How do u deal with this?
hi tomato,
thats a real pain. more than cooking idlies and eating them, this is a time consuming process. i have a brush with longer bristles (which is actually meant for cleaning my futura cooker), but still it takes time. :(
Hi Mrs. Mano,
Last week i had "Mullu Murukku" made by an elderly aunty on a visit to her daughter's place here. It was delicious. She said the secret was "pottukadalai podi"... My husband simply loved it. Now i want to give it a try. :)
That aunty even said - "U won't even have to add butter to make them crisp".
Thanks,
Rajshank
Hi again Mrs. Mano,
I often make Tomato Chutney using your recipe. It turns out very well. We eat that with idli or Dosas. I have also made Tomato thokku. But my husband wants me to make Tomato Thogayal, which he can mix with rice and have. According to him, Tomato Chutney is for idli or dosa..tomato thokku is a type of pickle...so it can be had with curd rice or even with chapatti's. But i don't know how to make tomato thogayal...Please post a recipe for that...
Thanks,
Rajshank
Dear Mrs.Mano,
I just wanted to let u know that i follow so many of ur recipes on a day to day basis.I had made paruppu rasam and Lemon rasam a few days back ,which i have made countless other times before and it reminded me of how ur recipes have become a part of my cooking now.Thank you for that and for so much more.
Regards,
Suganthi.
Dear Kateangeline!
I regret for the delayed reply. I will soon post the recipes for Cheese paratha and onion paratha. As I am in India now, I couldn’t post the recipes immediately.
Dear Padmasini!
Thanks a lot for the feedback on Kuska briyani.
Dear Tomato!
Thank you very much for posting my recipe of ‘GREEN CHILLIES PICKLE’ for Ammu.
Dear Arrecipes!
You have asked for ‘urulaikizhangu paal curry’. Can you please describe it? Because I couldn’t understand whether it is a potato curry with coconut milk or with just milk only.
Here is the Chettinadu chicken gravy recipe for you!
CHETTINADU CHICKEN GRAVY:
Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely.
In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp gram dal [pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste.
Heat a kadai and pour 4 to 5 tbsp oil.
When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour.
Then add 4 big tomatoes, which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, and 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface.
Add the pieces of 1 big chicken [1kg to 11/4kg], 3sp coriander powder, 3sp chilli powder, the ground paste, powder and enough salt with 1 cup of water.
Cook on medium fire until the chicken is well cooked.
Garnish with coriander leaves and curry leaves
Dear foodlover !
Thank you very much for the feedback on jeeraka rasam and the recipes of ‘Thakkaali milagu rasam and vegetable omlette’ which I have posted for Arusuvai. Com. With this vegetable omelette, we can make superb sandwiches even with brown and wholemeal bread slices.
Dear Suganthi!,
Thank you very much for the nice appreciation and genuine feedbacks on all of my recipes. This kind of appreciation really motivates me very much.
Dear D!
Thanks a lot for the feedback on kuska briyani. I really appreciate you for reducing fat and adding the products of soya beans in yr cookery.
But we cannot get the delicious taste with soya milk as we get with coconut milk. Even the taste differs according to the sweetness of the coconut. This kuska briyani can even be made without any milk.
Dear Shoba!
I have already posted the recipe of “Appala koottu” which can be made with even the ‘namaththuppona appalam’
Dear Sheila!
I welcome you to this thread!!
Cookery is like a fine art. When an artist paints something, he will not get full satisfaction until he gets the desired effect. In cookery also, we can get a fine result only with dedication, interest, imagination and fine finishing touches.
Have you received my mail with the links for my recipes?
I have already posted the recipe for “Milagu Pongal”. Here I am re-posting it for you. You can add whole peppercorns instead of crushed pepper.
PONGAL:
Fry 1/2 cup broken green gram dhal in a tsp ghee till a nice aroma floats up on the air.
Soak this in water for 1 hour with 2 cups of raw rice.
Pour 10 cups of water in a cooking vessel and let it simmer.
Add the rice and the dhal and cook on a medium fire.
When the rice is almost cooked, add 1tbsp finely chopped ginger and 1tbsp finely chopped green chillies.
Heat a small kadai and add 3tbsps pure ghee.
Add 2sps crushed pepper, 1sp asafoetida powder and 2sps crushed cumin seeds.
Fry for a few seconds and pour this tempering to the rice.
Add enough salt and some chopped coriander leaves.
You can add some more melted ghee and fried cashew nuts to taste.
hi mrs.mano,
can u send me ur recipe collections?(only vegetarian recipes).thanx.my id is lakshmi_kumar77@hotmail.com.
Dear Mrs.Mano,
Could u please post the recipe for the potato filling used in Masala dosai?
Regards,
Suganthi
Thank you very much Mrs. Mano.You take your time.I will look forward to your recipes.
Regards,
Kate.
Hi Mrs.Mano,
Can you please post how to make the very tasty Noi Upma, really craving for it lately. Is it possible to make this arisi noi , at home itself ? Please respond.
Thanks very much,
Yamuna.
Yes Mrs Mano, R alerted me on this on the SOS thread. Thank you!Quote:
Originally Posted by Mrs.Mano
Shoba
Hi all,
Indexing of this thread has been done for pages 1 to 90... yet to index for old responses...
Hi Dev
Great Job on all the threads.U have accomplished a major task with such efficiency and speed!! Kudos to u !
GVB
Hi Mrs. Mano,
I was looking out for the recipe of Potato in coconut milk.
Hello Dev,
you're doing great job. :D
rsankar.
Hello Mrs. Mano,
After a long time, I visit your thread, and I impresed about this "Kuska Biriyani. I never know about this dish.
I prepared yesterday night and it was a hit. the aroma was superb and the taste too :thumbsup:
Thanks for your recipe.
rsankar.
Hello Mrs. Mano
Accidentally got into your webpage while browsing. http://www.geocities.com/mrsmano_recipes/
But cannot view the recipes. Is it under construction?
Redpepper,
I'm able to view the recipes for aplhabets K,N,P,R,S,I,M,V & T...
Hi Hubbers,
Can anyone suggest me a good accompaniment for Adai?
hi dev,
same here,dev,not able to view her recipies from start.
rain
Oh OK. Thanks. I can view it too. First I was trying the ABC order, and couldn't view any. Maybe there are no recipes under those letters.Quote:
Originally Posted by dev
Dear Friends!
I have just returned back from India. Soon I will post my replies to all of yr queries.
Dear Mrs.Mano,
I made "vegetable pasta" today and it was simply delicious to eat.i also made "garlic rasam" over the weekend and that was heavenly too!
Regards,
Suganthi.
Dear Dev!
Thanks a lot for the recipe index. It will help all the friends here and be more helpful to me indeed as it will minimize the trouble in searching through my attachment again and again. I will soon send the tittles of the old responses to you.
Dear Rajshank!
Here is the recipe for a tomato masala which you can mix with hot rice. I hope that you will be satisfied with this recipe.
You have written about mullu murukku. Have you got that recipe from that aunty and tried yourself? If so, please write down that recipe here so that every one can be benefited by it. I have also posted a recipe called ‘Masala murukku’ earlier which is prepared with boiled rice paste with pottukkadalai powder and Bengal gram flour.
TOMATO MASALA:
Ingredients:
Big ripe tomatoes-3
Chopped small onions- 1/2 cup
Red chillies-5
Coriander seeds- 1 tbsp
Bengal gram-1 tbsp
Black gram- 1 tsp
Asafoetida- a pea-size
Fenugreek seeds- 1 tsp
Turmeric powder- 1/2 tsp
Gingelly oil- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 1 tbsp
Curry leaves- a few
Mustard seeds- 1 tsp
Salt to taste
Procedure:
In a tsp of oil, roast the coriander seeds, Bengal grams, black grams, fenugreek seeds, asafoetida and the red chillies to a golden brown colour and then powder them finely when they are cooled. Soak the tomatoes in hot water for 20 minutes and then remove the skins. Mash the tomatoes. Heat a kadai and pour the oil and the ghee. When the oil becomes hot, add the mustard seeds. When they splutter, add the small onions and fry for a few seconds until they become golden brown. Add the tomato with the turmeric powder and cook well until the gravy is thickened. Add the fried powder with the curry leaves, coriander leaves and salt to taste. Mix well and cook for a few minutes until the oil floats on top. This masala will be delicious with the rice.
Dear Mrs. Mano,
Since it is Navarathri time, could you please help us by posting sundal varieties?
Thanks
D
Dear Kateangeline!
Here are the recipes for Cheese and Onion Parathas.
CHEESE AND ONION PARATHA:
Ingredients:
Wheat flour- 1 cup
Plain flour- 1 cup
Curds- 1 tbsp
Butter- 3 tbsps
Enough water and salt
Procedure:
Make stiff dough with the flours using the curds, butter, enough water and salt. Keep it covered for a few hours. Then make small balls and roll each ball on a slightly floured board to a small round which has 3 inches in diameter. Place a spoon of the stuffing on top, dampen it on the corners and cover it with another round. Roll it again to a slightly thickened paratha and cook it on both sides on a hot griddle. You can use a little oil or ghee when cooking the paratha. Cook the paratha on a medium fire so that the cheese inside will be cooked well.
Onion Stuffing:
Grate 5 onions. Mix a little salt with it. After some time squeeze the water from it. Add 2 tsp of finely chopped green chillies, 3 tsp of pomegranate seeds powder and 1/2 tsp of amchur powder. Mix well.
Cheese filling:
To the above onion stuffing mixture add 1 cup of finely grated cheese and half cup of finely grated capsicum.
Dear Suganthi!
Thank you very much for the feedbacks on garlic rasam and vegetable pasta.
Here is the recipe for the potato masala which is used in Masala dosai. This masala is a delicious accompaniment for poori also.
POTATO MASALA:
Ingredients:
Potatoes- 1/2 kilo
Chopped onion- 2 cups
Chopped tomatoes- 1 cup
Green chillies- 4
Grated ginger- 1 tsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Frozen peas- 1/2 cup
Chopped coriander
Enough oil and salt
Procedure:
Pressure cook the potatoes for 5 whisitles. After taking them out, mash them immediately. Heat a kadai and pour 4 to 5 tbsps of oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the chopped onions and fry them until they become lightly golden brown. Grind the green chillies with the ginger to a paste and add this with the turmeric powder and fry well for a few minutes. Add the tomatoes and the peas. Cook until the tomatoes are mashed well and the peas are well-cooked. Add the Mashed potatoes with the coriander leaves and fry it on slow fire until every thing is combined well.
Dear Arrecipes!
Aviyal is a delicious accompaniment for adai.
I will post the recipe of potato pal curry soon.
Hello Redpepper!
Yes. It is my website which is still under construction.
Mrs Mano, I have a question about Veththalai (betel leaves). How can one make use of betel leaves, other than chewing :P of course..? It's Navaraathri, and every year I wonder what to do with the veththla-paakku I get while doing my rounds. It seems a pity to throw them away.
Any ideas?
Thanks Mrs Mano!
Shoba
Dear Mrs.Mano
Thanks so much for the "Potato masala" recipe.I usually follow what u had said but without the tomatoes.Am sure it will be Yummy.I will let u know soon.
GVB