Dear Mrs Mano and saji
Thank u very much for the clarification abt corn flour ..
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Dear Mrs Mano and saji
Thank u very much for the clarification abt corn flour ..
Dear Mrs Mano
I tried the gulab jamuns using baking powder only . This time there was a small ball inside the gulab jamun which dint cook well .and it was hard too . where did i go wrong ..
To add to ur notice the gulab jamuns in ur original recipe turned really gr8 and it was like the ones prepared in hotels .. Thank u very much
Dear Mrs. Mano,
In ur recipe for garlic sambhar (salem sambhar) at which stage should we add the tuvar dal? It is not mentioned in the recipe. Tx in advance...
Dear GVB,
The ratio i use of rava:water::1:1.5 ie 1.5 cups of water for every 1 cup of rava. The max qty i have made is with 2 cups rava and this works fine for me.
U may also need to adjust the water depending on the quality of rava (u may need more or less) that u will figure out by trial and error. My rava qlty is fine, so i need less water. coarser rava may require more water.
I hope that this helps u out.
Hello Ammu, Pls check ur mail box i have sent mrs. Mano's recipes for you.
Rgds
Kalyani
hi Kalyani
can you please send me also a set of mrs.mano's recipes.
thanks
amba
Dear Kalyani,
Thank you so much for the recipes of Mrs.Mano.
with regards
Devi
Hi KH,
I am new to the hub. Can you please send me the collection of recipes of mrs Mano at puuppys@hotmail.com. Thanks.
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Hello saji and Madhavan,
I've Mrs. Mano's recipe collection with me, if u guys want i can send it to u. I have two collections, one will have only Mrs. Mano's recipes and other will have all the recipes posted by Mrs. Mano including recipes taken from cookery book etc. Just let me know which one u want!
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Hello Suganthi!
For 1 cup of rava, It is better to add 2 ½ cups of water. When the water starts to boil, reduce the flame to low and then sprinkle the rawa a handful at a time and then mix it well and again sprinkle the rava again and mix. This way there will be no lumps as the mixture is not simmering now. Then increase the flame a little and cook the upma to a solid mixture. When it reaches a semi-soild texture, pour 1sp or 2 sp oil and mix well. So the upma will not stick to the bottom and make it easy for you to complete the upma in good texture.
Dear Thattai!
I couldn’t understand in which chicken recipe you have asked clarification. Please mention the name of the recipe.
Thanks a lot for the feedback on mysore rasam. You can add a little shredded coconut or a little coconut milk. But definitely this will change the taste of the rasam.
About the garlic sambar- Now only I have noticed that I have omitted the addition of the cooked dal. I regret for the mistake.
When the vegetables are cooked, pour the cooked dal. You should add enough salt when the evegtable are cooked and also add a little salt when you pour the cooked dal to the simmering mixture. When the sambar starts to simmer, reduce the heat and add the sambar powder and mix well. Let the sambar simmer for 5 minutes in slow fire. In any kind of samabr, this is the procedure in the finishing stage. The cooked dal should not be simmered again for a long time.