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Dear Mrs. Mano,
Thanks a lot for the cheese & onion parathas recipe.I made it for dinner yesterday & it was a huge hit.My hubby liked it a lot & the credit goes to u.I just omitted the pomegranate seeds powder since I couldn't go shopping .Is it available in stores.If so,in what name?Or should we dry fresh seeds & grind to a powder.
Once again a huge thanks from my hubby & me. :D
Regards,
Kate.
Dear Mrs.Mano,
I made ur "tomato soup" yesterday and it came out more like Dhal soup and it was yellow in color.Is that how it will be?Please let me know.
Regards,
Suganthi.
Hi Mrs Mano,
I made ur Chicken Biriyani on sunday and was drenched with aah haa's and ho ho's from my hubby!!! I do make biriyani frequently...but this was the first time my hubby enjoyed each mouth...infact he normally doesn't take the biriyani at night. But this time he cldn't resist from having it again for dinner !!! Infact y'day he asked me to prepare the biriyani again this sunday. My kid too enjoyed it and said it's like hotel biriyani. All the credit goes to u!
A big applause to you! Thanks a lot...and pls do continue with ur great work.
-Kala
Dear Mrs.Mano,
Today i made "Tomato masala" and the taste was so awesome.I'l defintely be making this again!Thanks to Rajshank for asking this recipe and to u for posting such a delicious one.
Regards,
Suganthi.
hello mrs.mano,
tried paruppu urundai khuzambu and we enjoyed the taste.thanks for all ur wonderful contributions.
regards,
rain
Hello Mrs.Mano,
It would be great if u can send the titles of the old responses...:)
Just wanted to request you for recipes using Kovaikaai... I make poriyal with it & a subzi that can be used with chapathi... Any other recipe with it would be highly appreciated...
Dear Yamuna!
I regret for the delayed reply.
We can prepare rice rawa in our home itself. Wash raw rice in enough water and then drain the rice in a colander. After all the water has been drained, dry the rice on a white cloth or a newspaper for 2 hours. Then grind the rice coarsely. Sieve it and store the rawa in a glass jar.
I have already posted a recipe for a delicious rice rawa uppuma. I am re-pasting it here for you.
RICE RAWA UPPUMA:
Ingredients:
Bengal gram-2tbsp
Lentils-1tbsp
Red chillies-4
Black gram-1sp
Rice rawa- 2 cups
Oil-4 tbsp
Mustard seeds-1sp
Onion-1 cup [chopped]
Tomato- 1 cup [chopped finely]
Turmeric powder- 1/2 sp
Asafoetida powder- 1 sp
Chopped coriander leaves-1 tbsp
Chopped curry leaves- 1 tbsp
Salt to taste
Method:
Grind the Bengal gram, lentils, red chillies and black gram into a coarse powder.
Mix this with the rice rawa.
Heat a kadai and pour the oil.
Add the mustard seeds, and when they splutter add the chopped onions and tomatoes.
Add the turmeric powder and cook until the vegetables are mashed well and the oil floats on the top.
Add asafoetida powder, a little salt, and the greens and fry for a few minutes.
Add 6 cups of water and enough salt.
When the water starts to boil, reduce the fire to medium, and sprinkle the rice rawa little by little.
Cover the kadai and let the uppuma cook on a slow fire.
If you want, you can add 1/2 cup shredded coconut in the end.
Dear kate!
I felt happy to know that yr cheese and onion paraththa became a huge hit with yr family. Thanks a lot for the feedback and convey my sincere thanks to yr hubby also!
We can get pomegranate powder in the supermarkets. We can get pomegranate seeds also. But they are sticky and we must crush them to a coarse mixture. You can also try to dry them under hot sun and then powder it.
Dear Shoba!
I haven’t come across any use for betal leaves other than chewing.
Dear Suganthi!
Thanks a lot for the feedback on tomato masala.
Regarding tomato soup- If you feel it like a dal soup, reduce the quantity of lentils to 2 tbsps and then try again.
Hello Kala!
I could understand yr happiness. It will definitely be like that if one’s recipe is appreciated by every one in the family. Credit goes to you also as you have tried it very sincerely. Thank you very much for the nice feedback on the 'chicken briyani'..
Hello Rain!
Thanks a lot for yr sincere feedback on ‘paruppu urundai kuzhambu’.
Dear rsankar!
Thank you very much for the nice feedback on ‘Kuska briyani’.
Dear Mrs. Mano,
Thank you very much for the Milagu Ponggal recipe. I am anxious to try it. Only two questions before that, does the rice and dhall have to be soaked for one hour before preparation? What is the purpose? Also is it correct to use 10 cups of water for 2 cups rice?
Thanks again.
regards
Sheila
Dear Mrs.mano,
I'll use more tomatoes and reduce dhal as u said.Thanks for ur suggestion.
Regards,
Suganthi.
hello mrs.mano,
i would love to try your kuska biryani. while going thru your instuctions i saw this term 'dum'.what does this mean? can i get the same results in the pressure cooker? and how can i substitute fresh & frozen shredded coconut here for 2 cups of rice. please suggest how to go about this recipe. thanks for ur help.
regards,
rain
Dear Mrs. Mano,
I tried out Kuska Biryani and Chettinad Chicken gravy on Sunday. Both the dishes turned out to be delicious. Thanks for providing us with such wonderful recipes.
Hello Arrecipes!
Thanks a lot for the nice feedback on kuska briyani and chettinadu chicken gravy. Here is the recipe for ‘Potato paal curry’.
URULAIKKIZHANGU PAAL CURRY:
Ingredients:
Cubed potatoes- 3 cups
Shredded coconut- 2 cups
Onion slices- 1/2 cup
Green chilli-3
Shredded ginger-1 tsp
Garlic flakes- 4
Fennel seeds- 1/2 tsp
Cinnamon- a small piece
Mashed tomatoes without skin-1/2 cup
Turmeric powder- 1/2 tsp [optional]
Salt to taste
Ghee- 2 tbsp
Chopped coriander leaves- 3 tbsp
Curry leaves- a handful
Oil- 1 tbsp
Procedure:
Grind the onion with the ginger, garlic, cinnamon, green chillies, and fennel seeds coarsely. Extract thick and thin milk from the shredded coconut. Heat a pan and add the ghee and the oil. When they become hot, add the ground paste and fry well with the turmeric powder. Add the potatoes with enough water, salt and also the thin milk. Cook well till they are almost done. Add the tomato and cook until every thing is well blended and cooked well. Lastly, add the thick coconut milk with the greens. When the milk starts to simmer, put off the fire.
Dear D!
I regret for the delayed response. The Navaraththiri week has almost come to an end. But I am posting here a few recipes on sundal varieties for you.
KADALAI PARUPPU MASALA SUNDAL:
Ingredients:
Bengal gram- 1/2 kilo
Chopped onion- 1 cup
Shredded coconut- 2 cups
Fried cashew nuts- 2 tbsp
Oil- 3 tbsp
Curry leaves- a handful
Turmeric powder- 1 tsp
Salt to taste
Grind the following ingredients to a fine paste:
Cinnamon- 1, shredded ginger- 1 tsp, red chillies-4, fennel seeds- 1 tsp,
Procedure:
Soak the Bengal gram over night. Then drain the water and cook the Bengal gram with enough fresh water and salt. When the Bengal gram is cooked, drain the water again. Heat a kadai and pour the oil. Add the chopped onion and fry for a few minutes. Then add the ground paste with the turmeric powder and fry well. Add the cooked Bengal gram and fry for a few minutes. Put off the fire. Add the shredded coconut, curry leaves and fried cashew nuts and mix well.
SPROUTED BLACK EYE BEANS MIXED SUNDAL:
Ingredients:
Black eye beans- 1 cup
Green grams- 1 cup
Shredded coconut- 1 cup
Ginger paste- 1 tsp
Green chilli paste- 1 tsp
Mustard seeds- 1 tsp
Asafotida pr- 1 tsp
Chopped coriander leaves- 2 tbsp
Curry leaves- a handful
Shredded carrot- 1 cup
Oil- 2 tbsp
Salt to taste
Procedure:
Soak the black eye beans beans for 12 hours and then drain the water. Sprout them well. The next day, add enough water and cook the black eye beans with enough salt until they are cooked well. Cook the green grams with enough salt until they are cooked well. Heat a pan and pour the oil. Add the mustards and when they splutter, add the pastes and fry for a few seconds on slow fire. Then add the shredded carrot with a pinch of salt and fry until it is half-cooked. Add the remaining ingredients and mix well. Cook for a few seconds.
Dear Sheila!
If we soak the rice and the lentils in water for some minutes, they will be cooked quickly and it will be easy to mash. In normal cooking, if you soak the raw rice for at least 10 minutes and boiled rice for 30 minutes, the texture of the cooked rice will be very very soft and you can also see the cooked raw rice thin and long. In briyani types, the grains will not stick with one another. If you soak mochaikkottai, black eye beans etc in water for long hours, you can see the difference after they are cooked to the ones which are cooked directly
For pongal varieties, 4:1 measurement of water and rice is always correct. But sometimes, some rice varieties do need a little more water. So 5:1 is the safest one when you cook the pongal directly. You can also prepare the pongal by the pressure cooker method with less water in the ratio of 2 1/2 :1
Dear Mrs. Mano,
I have not tried your Tomato Masala recipe yet, since it is Navarathri and i cannot use Onions. Tomorrow most likely i will make it. Thanks a lot for your recipe.
I had asked Aunty about the Mullu Murukku recipe. She said she will give it to me. Shall post it as soon as i get hold of it.
Thankyou once again
Rajshank
Dear Mrs.Mano,
I found this thread interesting
Can u suggest me how tomake bisebella bath.
Any help appreciated
-nag
Nag,
U should be able to find the recipe in Karnata recipes thread...chk it out...
hi Mrs Mano,
could you plz the recipe for Karakuzhmabu which has eggplant or parika as the vegetable? thanks.
Mrs. Mano
Could please post the pressure cooking tips on
Cooking Time, Water Ratio for the following items:
RICE
DHAL/LENTIL
VEGETABLE
MEAT
regards
Noodles
Dev,
I am not able to locate the recipe for bisebella bath.Could u pls provide the link?
-Nag
Nag,
U'll have to searc for it in the old responses...
Dear Dev!
I regret for the delayed reply.
Here is a recipe for kovaikkaai.
KOVAIKKAI FRY:
Ingredients:
Kovaikkai- 1/4 kilo
Chopped onion- 1 cup
Chopped tomatoes- 1/2 cup
Turmeric powder- 1/2 tsp
Chilli powder- 1 tbsp
Salt to taste
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Oil- 3 tbsps
Grind the following ingredients to a paste:
Shredded coconut- 3 tbsps
Sambar onions- 5
Shredded ginger- 1 tsp
Garlic flakes- 4
Fennel seeds- 1 tsp
Procedure:
Cut the kovaikkai in to thin long stripes.
Heat a kadai and pour the oil. When the oil becomes hot, add the chopped onion and fry it until it becomes golden brown. Then add the tomatoes with the turmeric powder and fry them until it is mashed well and the oil floats on the surface. Then add the sliced kovaikkai with the powders, the paste and enough salt. Fry well until the vegetable is cooked well. Mix in the chopped coriander and curry leaves.
Dear Rain!
About the ‘dum’ method using for kuska briyani- When the briyani is almost cooked and all the water is absorbed, place the vessel on a pre-heated tawa and reduce the heat to low fire. Cover the vessel with a flat lid. Pour cool water in a small bowl and place it on the flat lid. After 10 minutes, the water in the bowl will become a little warm. Take off the lid, mix the briyani well without breaking the rice and pour a little ghee on it. Then again close it with the lid and place the bowl on it. After 10 minutes the water will become hot and at that time, the briyani will be ready.
You can try this briyani in cooker by adding water to the rice in 1 ¼: 1 ratio. You must cook it for one whistle and then reduce the heat to low fire and cook for another five minutes. I do not know how the frozen coconut will be there. If you keep the fresh shredded coconut in the freezer, then you can take it our and prepare coconut milk from it. 1/2 to 1 cup of shredded coconut can be used for 2 cups of rice.
Hello Di!
I have already posted the recipe for karakuzambu. Here I am re-posting it for you. You can add brinjals instead of drumsticks.
KARAMANI KARA KUZHAMBU [Chettinadu style]:
Ingredients:
Karamani paruppu- 1/2 cup
Tamarind- a big lime size
Mustard seeds- 1 tsp
Cumin seeds- 1/2 tsp
Fenugreek seeds- 1/2 tsp
Garlic fales-5
Small onions- 1 cup
Finely chopped tomatoes- 3/4 cup
Turmeric powder- 1/2 tsp
Chilli powder- 1 tsp
Coriander powder- 2tsp
Drumstick pieces-8
Grind to a paste: shredded coconut-4tbsp, sambar onions-3, fennel seeds- 1/2 tsp
Enough gingelly oil
Salt to taste
Procedure:
Soak the Karamani paruppu for 4 hours and then drain the water.
Add 1 cup of fresh water and cook the karamani in a pressure cooker for 4 whistles. Soak the tamarind in water for half an hour and then extract its juice.
Heat a kadai and pour enough gingelly oil.
Add the mustards seeds and when they splutter add the cumin seeds, fenugreek seeds and the garlic flakes.
Then add the sambar onions with the tomatoes and cook under moderate fire until they are well mashed.
Pour the tamarind extract, with the turmeric powder, chilli powder, coriander powder, drumstick pieces and enough salt.
Let the kuzhambu simmer for 15 minutes.
Then add the ground paste to the kuzhambu and allow it to simmer for a few minutes.
Dear Noodles!
Here are the pressure-cooking tips for the following ingredients that you have requested.
Boiled rice[ponni variety]- 2 1/2 cups to 3 cups of water to a cup of rice. The measurement will differ according to the type of the rice. Soak the rice in water for 1/2 hour and then Cook for 7 whistles.
Raw rice [ponni varaity]: 2 to 2 1/2 cups of water to a cup of rice. Soak the rice for 15 minutes and cook for 6 whistles.
For dal varieties and meat, you can pour the water one inch higher to the surface level. For potato, you can cut the potato into two pieces, place them on a flat tray and pressure cook for 5 whistles.
Dear Mrs.Mano,
I made Cheese and Onion paratha for lunch this afternoon and enjoyed its taste very much.Thanks for posting the recipe.
Regards,
Suganthi.
Hi Mrs Mano,
Thank you for posting the karakuzhambu recipe! will try it and let u know the results.
hello mrs.mano,
nice to see u back!
thank u so much for ur patience to explain me my doubts.it's clear now.
let me also add.i had tried ur snake gourd kootu and it came out real tasty.we enjoyed it very much :)
regards,
rain
Dear Mrs. Mano,
I tried Paruppu Urundai kozhambu today and the balls started to disintegrate. I followed the same steps as given in the recipe, but yet it did not work out for me. Can u suggest some tips to prevent the disintegration of the balls.
Dear Mrs.Mano
Thank you very much for the tips on pressure cooking. It wud be more use ful.
Take Care!
Hai Mrs.Mano,
Could you please give me the recipe for karuvepillai sadam(curry leaves sadam).
Thanks so much.
Sun
Dear Mrs. Mano,
I tried your Kushka briyani yesterday, for a party. It was a great hit. Thanks so much for posting the recipe.
Regards
Suja
Hi Mrs. Mano,
I have finally got the recipe and tried it this weekend. It tasted very good. Just that the murukkus turned a little dark. The ones that aunty had made were light orange, but still very crisp. Can u tell me the right time to take out the murukkus from oil. I thought that they will not be crisp and eneded up frying them till they became dark orange.
I am quoting Aunty's reipe as it is...
POTTU KADALAI MURUKKU
Ingredients:
Pacchai arisi maavu - 2 tumbler
Pottu kadalai maavu - 1 3/4 tumbler
Urad maavu - 1/4 tumbler
Samayal oil - 1 kuzhi karandi or small karandi - 2
Ellu
Chiragam
Salt
Perungayam
Method:
Mix the above ingredients by carefully adding adequate water.
Put the above mixture in a mullu murukku press and press into hot oil.
Dear Mrs.Mano,
Canu pls post the recipe for
ARAITHU VITA SAMBAR