Dear Mrs.Mano,I tried the pepper chicken fry-II yesterday.Its simply awesome.Thank you for such a nice receipe.Thanks again.
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Dear Mrs.Mano,I tried the pepper chicken fry-II yesterday.Its simply awesome.Thank you for such a nice receipe.Thanks again.
Hello Rockydeva!
The exact measurement of 1 cup is equal to 200gm
Dear Cynthia!
Thanks a lot for the feedback on 'chettinadu pepper fry'.
Dear Tharuna!
I am glad to know that you were successful in making tasty soft parathas. I always add a small quantity of plain flour while making chappathis also. Thanks for the nice feedback on parathas as well as jeeraka rasam. This jeeraka rasam is the most favourable rasam in my house.
Here I am posting recipes on Tomato rice and rawa dosai. I will post the recipes for lemon rice and puliyotharai within a few days.
TOMATO RICE:
Ingredients:
Rice cooked with salt- 5 cups
Finely chopped tomato- 3 cups
Mustard seeds- 1 tsp
Oil- 4 tbsp
Turmeric powder-half sp
Finely chopped coriander- half cup
Salt to taste
Ghee- 2 to 4 tsp
Fry the following ingredients in a little oil and then powder them finely:
Fenugreek seed- half sp, Bengal gram- 1 sp, coriander seeds- half sp, red chillies-4, asafoetida- a pea size, shredded coconut- 1 tbsp
Procedure:
Heat a pan and pour the oil. Add the mustard seeds and when they splutter add the chopped tomatoes with the turmeric powder and cook them finely until they are fully mashed and the oil floats on the surface. Add the coriander leaves and cook for a few seconds. Add the powder and mix well. Cook for a few seconds on slow fire. Pour the tomato mixture little by little to the rice and mix well. Add enough mixture till you get the desired effect. Sometimes three fourth of the prepared mixture may be enough for the rice. Add hot ghee and mix well.
About rawa dosai-the ingredients you have added are perfect for rawa dosai. Mine is having slight variations.
The main important thing is that the texture should be watery. If you want crispy, you should cook it on high flame very carefully. When you cook it, spread the batter thinly, pour a few drops of oil around the dosai and cover with a lid. Cook it on high flame. It will be cooked within a minute.
RAWA DOSAI:
Ingredients:
Rawa[semolina] - 1 cup
Plain flour- 1 cup
Rice flour- half cup
Gram dal powder- 2 tsp
Gram flour- 4 tsp
Small onions-8[finely chopped]
Green chillies-3[finely chopped]
Curry leaves- a handful
Cumin seeds- 2 tsp
Curd- quarter cup
Asafoetida powder- 1 tsp
Salt to taste
Procedure:
Sift all the flours. Add all the ingredients with the curd and enough water to make a watery batter. Keep it covered for 3hours and then prepare rawa dosais.
Hello Dev!
Usually the aappam should be soft like sponge in the centre and crispy in the corners. If you have sticky aappam, then the quality of the rice and the cooked rice may be the reasons. You must try with other varieties of rice.
Dear Inimai!
Thank you very much for the feedback on ‘raw banana fry’. As there is tomato, you can not have a crispier fry. If you want a dry result, you can reduce the quantity of tomato.
Thanks Mrs.Mano... I too thought the same & have bought another brand of rice... will give it a try...Quote:
Originally Posted by Mrs.Mano
Dear Mrs. Mano,
Thank you for clarifying my doubt inraw banana fry recipe!
Thx Mrs.Mano for your clarification
Dear Mrs Mano
Hope you are doin good .
I tried your palak paneer today and it turned out to be a great hit . I followd your tips to retain the greem colour and it worked . Thanks very much for the recipe
Regards
Pr