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Dear Mrs.Mano,
Hope ur doing good.I tried ur paal payasam and semolina halwa.Both were very tasty.Thanks a lot for sharing ur recipes.
I was invited for a dinner recently and there were so many dishes there of which only two dishes were totally new to me.The first one was chettinad vellai paniyaram.It was soo tasty.The other dish was chettinad ennai kathirikai.This dish was also very good.
Then I came home and searched ur old posts and found out the recipe of vellai paniyaram and made it but it came out quite hard for meIt was not very soft but it was quite hard.I don't know where I went wrong.After grinding the batter I immediately made the paniyarams was it cos of that the paniyarams became hard?Please could u give me any suggestions.Also could u post the recipe of chettinad ennai kathirikai for me?Thanks a lot for ur time.
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Hello MRs. MAno,
Made Pepper Chicken I the other day. Was a huge hit with hubby, who immediately said this is the only way to make pepper chicken from now on. He started to protest when I told him there were other versions I wanted to try, until I told him they were yours!! Then he was like u can try variants only if they are from Mrs Mano!! :D
Thanks again for one more winning recipe...
PS: The chicken I bought happened to be a little small, so I also added some hard boiled eggs. THat also tasted very good. In fact, I have some left over marinade paste which I am planning to make as a pepper egg masala very soon.
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Dear MRs. MAno,
Could you provide some nice pachidi recipes that would be good with your biryani recipes? As also any thin chicken/mutton gravy that can accompany biyanis that does not have coconut?
Thanks a lot,
Thattai
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Dear Mrs.Mano,
Tried ur bisibelabath receipe.its very very nice.thanks a lot.
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Mrs. Mano,
Vanakkam!!!....Romba nandri nga onga recipes ku ellaaam. I tried your saambar saatham...superrrrr hit.......ellaarum antha receipe ketaanga.....& I gave them all a copy of it....:-)
Request for you if I may ask..........when you a say "spn" in your receipes is it Tablespoon or teaspoon.....also the recipes you give is generally for how many people......these information would certainly help........thank you for your sincere dedication.
No doubts that many are going to turn out to be "Good Cooks"!!! ;-)
Thanks to U...:-)
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Dear Sudha!
I felt very happy to know that your effort in trying ‘DATE AND GINGER RASAM’ became very successful. Thanks a lot for the nice feedback on it.
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Dear Thattai!
Thank you very much for the feedback on briyani as well as oorkuzhambu. This ‘oorkuzhambu’ is a village recipe which sometimes seem a bland one. We can always add more ingredients to taste it differently.
About pepper chicken-It is a very good idea to combine it with cooked hard boiled eggs. Hope your another innovation with the eggs and the left-over marinade paste turned well.
Here I am posting two different varieties of pachadi for you. I will post a few different chicken and mutton gravy recipes soon!!
BRINJAL PACHADI:
Ingredients:
Brinjal-1 [big]
Fresh curd-1 cup
Chopped Small onion-half cup
Red chillies-5
Tamarind- a small gooseberry size
Mustard seeds- 1 tsp
Black gram- 1 tsp
Curry leaves- a few
Asafoetida- half sp
Oil-2 tbsp
Salt to taste
Procedure:
Grill the brinjal and take out its flesh. Grind the red chillies, tamarind and the brinjal with enough salt to a slightly coarse-thick mixture. Heat a small pan and pour the oil. Add the mustard seeds and when they splutter add the black gram with the asafoetida and fry them to a slightly brown colour. Add the small onion with the curry leaves and fry well. Add the ground paste and mix well on heat for 2 seconds. Put off the fire. When the mixture is cooled, add the curd and mix well.
This is a very tasty one. This pachadi goes well with any kind of rice. You can add curd as per your wish. But less curd will give much taste. Small nattu kaththarikkai will taste more than the big one.
ONION TOMATO CUCUMBER PACHADI:
Ingredients:
Chopped onion- half cup
Chopped tomato- 1 cup
Thinly sliced cucumber-half cup
Finely chopped mint-2 tbsp
Finely chopped coriander- 2 tbsp
Finely chopped green chillies- 1 tsp
Lime juice- 2 tsp
Shredded carrot-half cup
Fresh curd and salt to taste
Procedure:
Mix well all the ingredients with salt except curd. Then add enough curd according to the desired consistency.
Note: This is my regular recipe which goes well with all kinds of briyanis.
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Dear Anuu!
Thanks a lot for the nice feedback on paal payasam and semolina halwa.
About vellai paniyaram-have you added soda bi carbonate? If it is added, then there will be definitely softness. Sometimes, if the black gram is too old, then the recipes which are prepared with it will not be that much softness. I will post another recipe for ‘Vellai paniyaram’ soon. I have already posted the recipe for ‘Ennai katharikkai curry’. More or less it has all the ingredients of a chettinadu recipe.
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Thanks for the pachidi recipes Mrs. Mano. Will try them at the next opportunity.
Incidentally, made the Chicken Biryani yet again, for sunday lunch for family who had not yet tried it, and they all loved it! Even my dad who usually does not eat such food took two helpings and even had some at night.
Incidentally, to whoever tries the biryani recipe - i would suggest that you make more than enough and have the leftovers for dinner or lunch the next day. It tastes fab! Or you can make it a few hours before you eat it to let all the masalas steep in and become mellow.
Thanks again mrs. Mano. Look forward to the gravy recipes also.
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Dear Synthia!
Thank you very much for the nice feedback on bisi bela bath.