Uppma tastes better when u use good amount of oil/ghee and fried rava.
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Uppma tastes better when u use good amount of oil/ghee and fried rava.
Dsankaran, if possible take a look at how she prepares the upma/kichadi... This will give U an idea as to where she differs... & i believe the ratio of rava: water depends on the quality,thickness of the rava... So use ur personal observation in this...
Anyways, from health point of view, I try to use brown rava as much as possible... & I add lots of vegs... Fresh corn & green peas goes well with brown rava...
thanks, dev. found the post
Dear Mrs. MAno,
could u please give the recipes for the kootu and the poriyal using avarakkai that u have mentioned? Especially the kootu?
Also made the Malabari Chicken Kuzhambu with chapattis for last night and had the leftovers with dosai this morning. In both cases it was very good. We both enjoyed it very much.
Thanks,
Thattai
Dear Dev!
Thanks a lot for the feedback on Tomato briyani. In this recipe, there is no need for garlic-ginger paste. If you want to add it, you can add in a small quantity. The taste will be a little different.
Hello Kritica and Cynthiya!
You can view most of my recipes in the following links:
http://forumhub.mayyam.com/contribs/...delicacies.doc
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc
Romba Nandri Mrs.Mano
cheers
Kritica
Dear Thattai!
Thank you very much for the feedback on ven pongal, kothsu, Malabar chicken kuzhambu and the mutton briyani. In fact, I have learned this recipe of mutton briyani from one of my Muslim friend. To me, her briyani is the most delicious one. She always prepares it with the jeeraka samba rice which is available in Tamilnadu.
Here I am posting below the avaraikkai recipes for you.
AVARAIKKAI PORITHTHA KOOTTU:
Ingredients:
Avaraikkai- 250gm
Lentils- 1/4 cup
Tamarind paste- 1 tsp
Turmeric powder- 1/2 tsp
Asafotida powder- 1/2 tsp
Salt to taste
Oil- 3 tbsp
Mustard seeds- 1 tsp
Curry leaves- 1 arc
Black gram- 2 tsp,
Red chillies-3,
Shredded coconut- a handful
Procedure:
Pressure cook the lentils. Cut the avaraikkai into 1/2 cm pieces and cook them in a vessel with enough salt and the turmeric powder. Roast the red chillies and the black gram in a sp of oil to a golden colour and grind them with the coconut to a fine paste. When the vegetable is almost cooked, add the tamarind with the ground paste. Mix well and let it simmer for a few minutes. Heat a small kadai and pour the oil. Add the mustard seeds and when they splutter add the asafetida powder and the curry leaves. Add this to the koottu.
Variation:
Instead of black gram and the red chillies, grind 1 tsp of peppercorns and 1 tsp of cumin seeds with the coconut. Add 1/2 cup of chopped tomato instead of tamarind.
AVARAIKKAI PORIYAL:
Ingredients:
Avaraikkai- 250 gm
Turmeric powder- 1/2 tsp
Onion-1
Green chillies-2
Black gram- 1 tsp
Green gram- 2 tbsp
Shredded coconut- a handful
Chopped coriander leaves- 2 tbsp
Curry leaves- 1 arc
Asafotida powder- 1/2 tsp
Sprouted black eye beans- 1 cup [optional][cooked with a little salt]
Salt to taste
Oil- 3 tbsp
Procedure:
Cut the avaraikkai finely. Heat a kadai and pour the oil. Add the mustard seeds and when they splutter, add the black gram, green gram and the asafotida powder. Fry them for a few seconds and then add the chopped onion and the green chillies. Fry them to a light golden colour. Add the avaraikkai with the turmeric powder and enough salt. Sprinkle a little water. Cook it well. When the avaraikkai is cooked and all the water is evaporated, add the black eye beans, coriander leaves, curry leaves and the shredded coconut. Put off the fire and mix well.
dear Mrs.Mano,
iam new to this hub,i have a request for u,my husband likes raeshmi kabab,kalmi kabab...
can u plz post these recipes for me and the mint chutney that goes along with that......thank u
Congratulations Mrs Mano, on reaching 100 pages!!!
This works out to an average of 1 page every three days! Way to go. :D
Hi Mrs Mano,
Could u please post the recipe for karam pakoda?.Thanx in advance.
Regards,
SK
Thanks Mrs.Mano... I guess I'll follow the recipe as it is coz my husb, who takes briyani only when he doesn't have any other option, tasted the tomato briyani (of course after I requested him quiet a no of times to try it) & liked it!!!... He said it's very mild & to his taste... The gin-gar addition is for me, I like briyanis to be real spicy...:)Quote:
Originally Posted by Mrs.Mano
Congrats Mrs. Mano akka on reaching 100 pages.
It's the result of your untiring work.
Your services will not be forgotten.
A very big hand for Mano akka.
Kavitha Ravi
Hi Mrs Mano,
I am new to this site and I'm enjoying this site alot. Few days back i made ur chettinaud Chicken biryani and it came out perfect and very tasty. Thanks :)
Mrs Mano i have been looking for a perfect recipe for the dish called BONELESS HANDI CHICKEN/ HANDI MURGH but couldn't find any single recipe on the net that seems perfect or exact. :( If u have any such recipe then plz do share as i am expecting some guests day after tomorrow n i wanna make that.
Thanx
Hi,
Can Mrs.Mano or anyone pls let me know some good combination for Pongal(other than sambhar,mint chutney & coconut chuteny)...
Dev, we make vengaaya gotsu for pongal. Chop big onions finely. Red Chilli padi chopped finely. Lemon sized ball of tamarind. Asfoetida. Mustard seeds. Uzhutham paruppu. Rice flour for thickening. Curry leaves. Salt. Oil.Quote:
Originally Posted by dev
Burst mustard seeds, lower flame throw in uzhutham paruppu. When it turns slightly brown, add chopped onions, saute till translucent. Throw in the chopped red chillies. Saute. Add asfoetida. Saute. Add tamarind juice ( for one big onion, you might need at least one tumbler of water, or slightly more). Increase flame, bring to boil. Stir well, lower flame and let it boil for about 10 minutes or so, or until the raw taste of tamarind goe off. Add salt. Mix rice flour with water and make sure there are no lumps. Stir into the gotsu. Once it starts boiling, add curry leaves, stir well, check for salt and turn off the fire. Let it sit for about 20-30 minutes before serving.
The finished product has a light purple tinge (coz of the onions & tamarind), shouldn't be gooey nor runny, and looks a pretty sight with the black dots of mustard seeds, redness of the chilli, green of curry leaves and translucent onions.
Sorry I dont have any exact measurements!
Shoba
Thanks Shoba... Will try & let U know...
Hello NOV!
Thank you very much for the appreciation as well as the encouragement. All these inspire more responsibility and dedication towards this thread!
Dear Kavitha Ravi!
Thanks a lot for the appreciation. Here I sincerely thank Mr.NOV, AND ALL THE FRIENDS AND HUBBERS for the support and the interest they have showered on this thread!
Mrs. Mano,
:thumbsup: Keep up the good work...
Hello Mrs. Mano,Quote:
Originally Posted by NOV
My best wishes are with you.
Pray that you should write this thread for many years to come and soon bring out a very detailed cookery book which will be unique.
Nichiro
Dear Mrs. Mano,
Congrats on reschiong a milestone. I made Potato-65 and ennai katharikkai as per your recipe for a Thanksgivingf dinner last night. All the guests appreciated both the dishes. Thanks to you for sharing these recipes.
- D
hi Mrs Mano,Quote:
Originally Posted by sk
Congrats :)
Regards,
Sk
Dear Mrs Mano
Please accept my congratulations on your fantastic century... and my best wishes for many to come.
Regrads
Ramanan
Dear Mrs.Mano,
Congrats on reaching 100 pages. You are doing a great job. Thanks a lot for sharing your recipes.
Suja Rajkumar
Hello Nichiro!
My heartiest thanks for the best wishes you have expressed. I do hope that this thread will continue beautifully with all your wishes.
Hello Dev!
Thanks a lot for the compliment. About the accompaniments for idli and pongal- I have already posted a few types of kothsu varieties as well as tomato and onion chutney varieties with the preparations of Idli, Dosai and Pongal. .
Dear Java!
As I have never tested the reshmi kabab and Kalmi kabab, I have pasted below the links for these recipes.
http://www.angelfire.com/country/fau...shmikabab.html
http://www.angelfire.com/country/fau...almikabab.html
Hello Sk!
Thank you very much for the compliment. Here is the recipe for Karam pakoda.
GARAM PAKODA:
Ingredients:
Gram flour- 2 cups
Rice flour- 1 cup
Fennel seeds- 1 tsp
Chopped coriander leaves-1/2 cup
Curry leaves- a handful
Onion- 4 to 6
Hot ghee- 1 tbsp
Sliced cashew nuts- a handful
Finely chopped green chillies- 1 tbsp
Enough salt and oil
Procedure:
Slice the onions very thinly. Crush them with the fingers and then add the other ingredients. Add enough salt. Mix well with the fingers. Do not add any water. If water is needed, sprinkle a little. Take out gooseberry-sized portions and drop them in the hot oil. Fry them to a golden brown colour.
Hello 6thsense!
Thanks a lot for the feedback on Chicken Briyani.
Here is the recipe for Handi Chicken.
HANDI CHICKEN
Ingredients
Chicken pieces- 1 kilo
Green Chili paste- 2 tsp
Garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Lemon juice- 2 tsp
Sliced onion- 1 cup
Cashew nuts- 1/4 cup
Shredded coconut- 1/4 cup
Coriander leaves- 1 cup
Chilli powder- 1 1/2 tsp
Finely chopped tomatoes- 1 cup
Turmeric powder- 1 tsp
Freshly ground garam masala powder- 1 tsp
Bay leaves- 3
Bay Leaves-2
Curd- 3 tbsp
Ghee- 3 tbsp
Oil- 2 tbsp
Salt to taste
Procedure:
Marinate the chicken pieces with the pastes, lemon juice and enough salt for 30 minutes.
Fry the sliced onions in a little ghee to a brown colour and grind it with the curd, coconut and the cashew nuts to a fine paste.
Heat the ghee and the oil. Add the marinated chicken and cook in low flame for a few minutes. Add the ground paste with the powders and the tomatoes and cook on medium fire until the chicken is cooked well. Add the coriander leaves and sprinkle the garam masala powder. Cook for a few minutes on slow fire.
Dear D!
Thanks a lot for the feedback on potato-65 and Ennai akththarikkai as well as the nice appreciation on my work.
Dear Ramanan and Suja Rajkumar!
Thank you very much for the warm wishes as well as the appreciation. With all your support and compliments, I do hope that I can continue this thread with more delicious recipes.
Dear Mrs. Mano,
For Fried rice if I make plain rice(Basmathi) it is very sticky. I have tried immersing it in water for 30 minutes and then cook it. It is not working fine for me. Can u suggest me any tip in this regard.
Can U pls. post the recipe for egg rice.
Thanks
Thanx MRS Mano for chicken handi recipe, i'll try it n let u know. :D
I feel its very very difficult to share all ur hard worked ( if thats a word ) recipes to someone and not only u r sharing but also helping us to improve our cooking skills and most importantly u r giving us so much of ur time. Hats off to u.
Thanx alot once again
Lots of Luv
Dear Mrs. Mano,Quote:
Originally Posted by Mrs.Mano
I think you are single handedly carrying this thread on your shoulders and whatever good that can be said about your selfless service cannot be enough.
I think you should bring out a book in not too a distant future.
Forum Hub must be congratulated to give such a wonderful platform to cooks like us to come out with the best.
I pray this relationship goes on for many years to come.
Nichiro
Dear Mrs. Mano,Quote:
Originally Posted by Mrs.Mano
I think you are single handedly carrying this thread on your shoulders and whatever good that can be said about your selfless service cannot be enough.
I think you should bring out a book in not too a distant future.
Forum Hub must be congratulated to give such a wonderful platform to cooks like us to come out with the best.
I pray this relationship goes on for many years to come.
Nichiro
Dear Mrs.Mano,
My sincere wishes on reaching 100 pages.Kudos to the selfless dedication that you have had towards this thread and hope to see it flourish for a long,long time.
Just wanted to let you know that i tried "Avarakai poritha kootu" and needless to say it was awesome.Am happy that now i have a variation to make with that vegetable.
Thanks and regards,
Suganthi.
Dear Mrs Mano,
Hearty Congratulations on reaching the 100 pages mark....You r doing gr8 work!!I also wanted to know how to prepare Ragi dosa???I tried by mixing ragi flour with rice flour but unfortunatley the batter is sticking to the dosa tawa even though i put it in low flame....I am not able to spread the batter ...Can you give me any advise ???Hope to see many more of your delicious recipes in this forum...
Mini
Dear Mrs. Mano,
Tried your cucumber kootu. Came out very well. My kids (who are very picky eaters) had seconds of rasam rice with the kootu.
Thanks
D
Thanks Mrs.Mano... I don't find the gothsu recipes in the index... I guess I'll have to search for it in the old responses...
Shoba,
Tried onion gothsu today... it was a good combination with Pongal... Thanks a lot for the recipe...:)
hello mrs.mano,
tried ur babycorn and palak masala over the weekend and thoroughly enjoyed it. thanks !! also take this opportunity to wish u all the best for acheiving yet another milestone.
regards,
rain