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Dear Mrs. Mano,
Your recipes come in handy especially for housewives like me who dont have anyone close to guide us in trying out new recipes. Thank you very much.
Madam, Can you please tell me the steps in making Adhirasam ? What should be the `paagu' level ? How much water should we add to the jaggery to make syrup ?
Thanks in advance.
Dear Mrs. Mano,
I once had rasam at an Indian restaurant in New Jersey. It was served as appetizer. It had the ginger, vellam and tomato taste in it. I t was too good and we felt like drinking more and more. Can you please tell me what variation of rasam would be that fine. I heard later that it was an Iyengar family owned restaurant. Please if you know the recipie post it.
Thanks,
Sudha
Mrs Mano, on Friday, we tried your microwave palgova! I was a little skceptical to begin with - traditiionally, theratipaal takes such a long time to prepare and here was a 5 minute recipe!
Even when it was cooking and we would take it out to stir, I was not too convinced, especially with the slightly sour smell coming out of it. But I was in a for a TOTAL SURPRISE.
The taste, the texture - in one word, AMAZING!
We salute you, Mrs Mano! :notworthy:
dear Mrs. Mano, do we get vallarai keerai in UAE? if yes, can u plz tell me, where?
Dear Mrs. mano,
Can it be mandated that all the recipes that are posted use the same terminology, such as tsp, Tsp, cup and oz etc , instead of handful,sp etc. May be a guideline can be setup to facilitate for posting the recipes. In that way the recipe can be duplicated and enjoyed.
Thanks
rookiecook
Dear Badri!
Thanks a lot for the nice feedback. It is very satisfying to know that my efforts give happiness as well as satisfaction to lots of people like you.
Dear Kavim10!
I regret for my delayed reply. As I am travelling around Tamilnadu, I couldn’t immediately post the recipe of ‘Thirunelveli Halwa’ which you have required
I will post the recipe for soon!
Dear Ayesha!
I came to know that ‘vallaarai keerai’ is available in Srilankan Grocery shops as well as ‘Manama super markets. Now I am in Tamilnadu. I will return back to Dubai after 15 days. I will enquire my friends about it for you!
Dear Bhuvana!
I have already posted the recipe for ’Adhirasam’. Anyhow I am re-pasting it here for you!
ADHIRASAM
Soak 1/2 kilo raw rice in the water for 1/2 hour and then drain the rice in a colander. You can grind the rice even when the water is not fully drained up.
Then grind it to a nice flour.
Sieve the flour only once.
Then immediately make syrup from 300gms of jaggery to a pearl-like consistency.
When the syrup is simmering, reduce the flame to low heat. Drop a little syrup in a cup of water. If we could form the syrup into a smooth ball, [not a stiff ball] then put off the fire.
Sprinkle the rice flour little by little in the syrup and mix well.
Sprinkle 1/2 sp of cardamom powder and mix well.
The batter must not be very thick. If we make a small ball from it, then it must be a very smooth ball.
It must not break.
That is the correct consistency for adhirasam.
Keep the batter in a greased bowl[greased with ghee]and pour and spread 11/2 tbsps of ghee on top of the batter and cover it.
The next day you can prepare the adhirasams.
When you prepare the adhirasams, heat the oil on a medium fire and make adhirasams
Dear Sudha Karthik!
I will try my level best to find the recipe you have asked. I hope that I can post it soon for you!!