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Hello Mrs. Mano,
I tried the red chutney (for Mysore Masala) from your recipes collection. It tasted more like paruppu thuvaiyal we used to make as a side dish for milagu rasam saadham. Is that how it tastes or did I mess up with any ingredients more or less? :?
By the way, I got to visit the site www.arusuvai.com. There I saw a section "Thirumathi 'mano'-vin pakkangal". Is that your section?
It was very interesting!
Regards,
Nalabaagam.
hi nalagaagam ,
i have gone thro' the site. its nice.
and she is the one, our Mrs.mano
I am new to this forum. im new to cooking too. :D
found this forum to be awesome. ive been readin up on the previous posts.
Please can anyone forward me the recipe collections ( mrs. mano's and the other collection too)
im really sure the recipes wuld be a gr8 help to me.
really appreciate ur help..
thanks in advance
my email is- senritz@yahoo.com
Hello Dev!
Yeast or baking soda or baking powder is more or less has the same character. Actually baking soda acts as a good medicine for some stomach ailments. Other than steamed food varieties like idlies and idiyappams, aappam which we get from the fermented batter of rice, coconut milk, yeast or baking soda is also recommended for patients. Yeast or baking powder is added in all the baked food varieties and you can’t avoid all of them. In some hotels, and homes also, they add baking soda to the idli batter to get the extra softness. In an already fermented batter, the introduction of baking soda kills the vitamin B which is present in the fermented batter. That much harm it can do. Otherwise these activating agents always help in the every day cooking. Here is a link for you to see how the baking soda helps in our daily routine.
http://homeparents.about.com/cs/hous...oda_health.htm
Hello virumbi!
I always mention that we must not cook a dish in full fire. If you fry the chips in medium fire, you can take away the chips in full white color and crisp. There is no need to take them when they become brown.
Hello foodlover!
I regret for the confusion. I have mentioned about the red kidney beans and potato fry. You can add mushroom and mixed vegetables instead of red kidney beans and potato and also you can add a little coconut milk and more tomatoes in it.
In the chilli gobi recipe-the batter must not be watery. They must be like a coating mix and thick. Otherwise, the result will not become crisp. They will only be soggy.
As I have already said, when you deep fry something, cook them in medium fire-not full fire. Full fire is needed for only poories.
Thanks a lot for explaing Mrs.Mano...So,it's not as harmful as I thought it is...:)
Can anyone post me the ratio for kuzhambu milagai thool?
Hello Mrs.Mano,
I saw recipe for pirandai thuvayal in a magazine. Since it is not available here, can I substitute with some other veg., ? Which veg., goes well in that place?
thanks for yr reply in advance.
Bye.