Mrs.Mano's Tamilnadu Delicacies

Dear Pr!
You have not cooked the gulabjamoons in slow fire. That is why the inner portion is not cooked. If the fire is low, the balls will be cooked nicely. The mistake is not in baking powder.

Thanks Mrs Mano .. i will try again till i reach perfection

Hello everybody,

cud somebody please send me the second part of Mrs.Mano's recipes?I think its the collection from cookery books..Thanks in advance..
My email id is gvsugan@hotmail.com

Hello Mrs.Mano,
Thank you for ur response..Meanwhile i tried ur tomato rice,oothapam,pudhina chutney..It was fantastic..Thank you once again..

Warmly,
Suganthi

Dear Thattai,
Thanks for replying so quickly..Will try out ur proportion Soon..

Mrs Mano,

Can you please tell me what I can do with rice that is very sticky when I cook it it is too sticky and As i oped the bag I cannot return it.

Hi Kuku,
Try cooking the rice by boiling and then draining the remaining water once the rice is cooked,( vadikarathu) in this method as the water is drained it wont be much sticky. u could also try adding just few drops of oil in the water so it is separate.
Kz

Hello Mrs Mano,
I am new to Food forum, eventhough I have been a silent lurker, so far. I want to thank you far, Sora puttu (I made iot with cod and it was very nice), Chicken Khuzumbu 1, butter chicken etc.

Can you give me some good Mutton recipes.

Thanks

Dear Mrs Mano
I tried the gulab jamun again . This time the jamuns broke when put in oil . Actually u have mentioned bakin soda to be 1/4 spoon . is it teaspoon . ??why did the jamuns break . i perfectly followed ur instructions .. but regarding the baking powder measurement i,m not sure how much to add ..
I converted the tablespoon measurments to ounces for the milk powder and all purpose flour . As we try many times we shld reach perfection right ? . But the very first time it turned out excellent .
I will try again after ur instructions . sorry for bothering u again and again ..
Thanks and regards

Quote:

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Originally Posted by Thattai

Dear Mrs. Mano,

In the recipe for the above that you had given earlier, should we add cooked or uncooked chicken? Also, if adding uncooked, can we add it with the bone and then de-bone when done so that there is more flavour? Also, can I halve all the quanties given and get the same output (as there are only 2 of us at home)?

That's a lot of queries, but I would really appreciate ur feedback... Tx in advance...

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Mrs. Mano, this query was with regard to chicken rasam (which I had mentioned as the subject, that's why I wrote 'for the above').

Thanks for ur response to my other queries.

Meanwhile I also tried ur drumstick rasam and soya ball masala, both of which were much appreciated by my husband. Thanks for all the sharing that you do.