HAPPY MOTHER'S DAY TO ALL MOTHERS IN THE FORUM
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HAPPY MOTHER'S DAY TO ALL MOTHERS IN THE FORUM
Hi Mrs.Mano
Need recipe for kothukari korma that goes well with parotta.Wanted to try this sunday.
plz do post the recipe for the same.
Thanks in Advance
Dear Mrs.Mano,
I tried your Layered Parotta.It really came out very well. Thanks to u!!!!! My family members enjoyed it . All their appreciation goes to u. :clap:
In addition to it I added dry yeast dissloved in hot water to the dough.
Can u post recipes for different variety of cutlets and patties.Waiting for ur recipe
Dear Mrs.Mano,
I tried ur palgova receipe.it turns out great.thanks a lot for such a nice receipe.bye.
Dear Anuu!
Thanks a lot for the nice feedback on ‘thenkuzhal’.
Regarding Rawa uppuma- add 2 cups of water to one cup of semolina. For semiya uppuma, add 1 1/2 cups of water to one cup of semiya. As semiya is having a sticky texture, it is better to sprinkle 2 or 3 tbsp of fine semolina when making semiya uppuma. Then it will not stick at the bottom.
Here is the recipe for wheat appam.
WHEAT APPAM:
Ingredients:
Wheat flour- 1 cup
Rice flour- 2 tbsp
Powdered jaggery- 1/4 cup
Small ripe banana-1
Shredded coconut- 1/2 cup
Cardamom powder- 1 tsp
Soda bi carbonate- 1/4 tsp
Salt- a pinch
Ghee to fry
Procedure:
Mix all the ingredients with enough water to make a smooth thick batter. Pour 1 cup of ghee in a pan. When it becomes hot, pour a big spoon of batter. When it is fried on one side, turn it on the other side and fry it to golden brown colour. The fire should not be high. Thus make all the appams.
Dear Anuu!
Thanks a lot for the nice feedback on ‘thenkuzhal’.
Regarding Rawa uppuma- add 2 cups of water to one cup of semolina. For semiya uppuma, add 1 1/2 cups of water to one cup of semiya. As semiya is having a sticky texture, it is better to sprinkle 2 or 3 tbsp of fine semolina when making semiya uppuma. Then it will not stick at the bottom.
Here is the recipe for wheat appam.
WHEAT APPAM:
Ingredients:
Wheat flour- 1 cup
Rice flour- 2 tbsp
Powdered jaggery- 1/4 cup
Small ripe banana-1
Shredded coconut- 1/2 cup
Cardamom powder- 1 tsp
Soda bi carbonate- 1/4 tsp
Salt- a pinch
Ghee to fry
Procedure:
Mix all the ingredients with enough water to make a smooth thick batter. Pour 1 cup of ghee in a pan. When it becomes hot, pour a big spoon of batter. When it is fried on one side, turn it on the other side and fry it to golden brown colour. The fire should not be high. Thus make all the appams.
Dear Orange!
Thank you very much for the nice feedback on layered parotta. Here are a few recipes on cutlets for you!
Vazhaippoo cutlet:
Ingredients:
Vazhaipoo-1 [chop it finely, and steam it for 15 minutes]
Bengal gram- 1/2 cup
Boiled and mashed potato- 1 cup
Ginger paste- 1/2 tsp
Garlic paste- 1/2 tsp
Green chilli paste- 1 tsp
Onion- 2
mint leaves- a handful
Chopped coriander- 2 tbsp
Turmeric powder- 1/2 tsp
Salt to taste
Enough oil to fry
Procedure:
Soak the Bengal gram for 2 hours and then grind it coarsely. Heat a pan and pour 2 tbsp of oil. Fry the onion till it turns to a golden colour. Then add all the pastes with the turmeric powder and fry well. Add these with the greens, mashed potato and the steamed vazhaippoo to the ground paste. Mix well with enough salt.Make small balls, flatten them and fry the cutlets in hot oil to a golden colour.
FISH CUTLET:
Ingredients:
Steamed and mashed fish- 5 cups
Turmeric powder- 1/2 tsp
Onion-3
Chopped coriander- 1/4 cup
Mashed tomato- 1/2 cup
Boiled and mashed potato- 1 cup
Salt to taste
Eggs-2
Fresh breadcrumbs- 2 cups
Enough oil to fry
Grind these ingredients coarsely with water:
2 tsp fennel seeds, 1 piece cinnamon, 8 garlic flakes, 1 tsp shredded ginger
Procedure:
Heat a pan and add 3 tbsp of oil. Add the onion and fry well. Then add the tomato with the turmeric powder and fry for a few minutes until the tomatoes are mashed well and the oil floats on top. Add the ground paste and fry for a few minutes. Add the mashed fish with enough salt and cook for sometime till every thing is blended well. Put off the fire. Add the coriander and the mashed potato. Mix well. Make small balls and flattened them. Dip them in to the beaten eggs and coat them finely with the fresh bread crumbs. Fry them in hot oil to golden brown colour.
Dear Cynthia!
Thank you very much for the nice feedback on palgova.
Hi Mrs. Mano,
Your "Prawn Biryani" recipe was an instant hit with my family. My son especially wants to eat it almost everyday till it finishes. Even your "Ulunthu vada" turned out very crisp without absorbing oil. I now grind the dough and keep in the fridge and make vadas for tiffin.
I am gaining confidence with my cooking because of your recipes. I have taken a printout of all your recipes and bound it into a book. My husband keeps on teasing me by telling others that she is a fan of Mrs. Mano. Thank you once again for all the pain you taking to share the recipes with us.
One request is can you share the recipe for "Bisi belle bath", if possible.
Thanks,
Hulda
Dear Hulda!
Thanks a lot for the compliments as well as the feedback on ‘prawn briyani’.
The satisfaction is great when hubbers like you say that they are gaining confidence in their cooking because of my recipes. This kind of appreciation always initiates me to post more and more recipes for the hubbers like you.
Here I am posting the recipe of ‘Bisi Bele Bath for you! I have learnt this from one of my friend.
BISI BELE BATH:
Ingredients:
Raw rice- 2 cups
Lentils- 1 cup
Diced mixed vegetables [carrot, brinjal, potato, beans, and drumstick]- 2 cups
Curry leaves- 1 arc
Chopped coriander- 3 tbsp
Green chillies-2
Diced sambar onions- 1 cup
Crushed tomatoes- 2 cups
Tamarind- a lime size
Salt to taste
Ghee-3 tbsp
Oil- 2 tbsp
Turmeric powder- 1/2 tsp
Mustard seeds- 1 tsp
Roast the following ingredients in little oil and powder them finely:
Red chillies-6, coriander seeds-3 tsp, black gram- 1 tsp, Bengal gram- 1 tsp, fenugreek seeds- 1 tsp, fennel seeds- 1 tsp, cinnamon-1, cardamom-1, clove-1, maratti mokku-1, shredded coconut- 3 tbsp
Procedure:
Steam the vegetables. Soak the tamarind in enough water for 1 hour and then extract its juice. Wash the rice and the lentils and pressure cook them with enough salt. Heat a pan and add the ghee and the oil. Add the mustards and when they splutter, add the sambar onions, green chillies and the tomatoes. Fry well until the vegetables are cooked and the oil floats on the surface. Add the vegetables with enough salt, and the turmeric powder. Fry for a few minutes. Then add the tamarind extract and let it simmer for a few minutes. Add the ground powder and cook the gravy until it is thickened. Now add the cooked rice and lentils with the greens. Mix well and cook for a few minutes on slow fire until it is well blended. Pour some ghee on top.
Hi Mrs.Mano,
Could you pls post some recipes with bottlegourd other than the khulambu...
dear mrs.mano,
can u pls post the recipe for mutter paneer(with ingredients, for abt 25 people) and potato& channa korma?
Rgds,
gayesh
dev,Quote:
Originally Posted by dev
try sub. chayoti squash with bottle guard in chayoti sqaush poriyal in envitu samayal blog. i remember u tried that poriyal with squash alredy.
Also u can make more kuzhambu with just bottle guard.
U can make thattai payaru kuzhambu with bottle guard/eggplant.Hope u know how to make thattai payaru kuzhambu.
Thanks Kavitha... will try the poriyal & mor kulambu...
Kavitha,
made bottle gourd poriyal today & it turned out good... thanks for the tip...:)
u welcome dev.Quote:
Originally Posted by dev
Dear Dev!
Here I am posting a few recipes on suraikkai[bottle gourd] for you!
BOTTLE GOURD BAJJI:
Ingredients:
Bottle gourd- half of a medium bottle gourd
Soda bi carbonate- a pinch
Onion-1
Green chillies-2
Shredded ginger- 1 sp
Plain flour- 1 cup
Corn flour- half cup
Hot oil- 2sp
Procedure:
Peel the outer skin of the bottle gourd and cut it like French fries. Add the soda bi carbonate with enough salt and mix well. Keep it covered for 30 minutes. Grind the onion with the green chillies and the ginger in to fine paste. Add this to the flours. Make a smooth thick batter by adding enough salt and the hot oil. Heat a pan and pour enough oil to fry. Squeeze out the water from the bottle gourd, then dip a few in the batter and toss them in hot oil. Fry them to a golden brown colour. Thus complete all the pieces.
SURAIKKAI PAAL KOOTU:
Ingredients:
Mustard seeds-1 tsp
Red chilllies-5
Black gram-1 tsp
Curry leaves
Coriander leaves
Bottle gourd-a small one
Shredded coconut- a handful
Fennel seeds-1/2 tsp
Thick milk- half cup
Enough salt
Oil- 2 tbsp
Procedure:
Heat a pan and pour the oil. When it becomes hot, add the mustards. When they splutter, add the black gram, red chillies, curry leaves and chopped coriander leaves and fry for a few minutes. Cut the bottle gourd in to small pieces and add them to the pan. Fry them for a few seconds. Extract thick milk from the coconut and add this to the bottle gourd with enough salt. Powder the fennel seeds and add it to the pan. When the vegetable is cooked well, add the milk and allow it to simmer for a few minutes until it is blended well with the vegetable.
Dear Gayesh!
I have already posted the recipes of Mutter paneer and kurma. Please check them with the previous recipes.
Thanks a lot, Mrs.Mano...:)
Dear Mrs Mano..how are you doing? Can you please tell me how to make 'Mor Rasam'?
Dear Mrs.Mano !
Thank u very much for coriander chutney recipe.I made it and it was delicious !Iam also planning to try many of ur recipes posted in arusuvai.com.Could u please post recipe for vangibhath and moar kuzhambhu ?Thanks in advance.
Regards foodlover.
Dear Mrs. Mano!
Hope that you are doing well.
Tried your fish marinade with pomfret. It was very good. Full of flavour and body. Also tried peerkangai kootu which also came out very well.
Have recently resumed eating chicken in our household (post the birdflu scare) and one of the first things we made was your chicken biryani, which needless to say, was exellent as always :)
Thanks,
Thattai
Dear Mrs.Mano, Sarah here. How are you? Long since I logged on to Forum hub.
Looking for a good Mushroom fried rice recipe. Pls help.
I want the rice to be spiced before making the fried rice like they make in the hotels. The color is almost light whitish grey and they use that to make fried rice. I think they grind green chillies and onions and cook rice in that masala. Do you have any idea?
Dear Mrs.Mano,
i tried ur surrakkai paal kootu.its very very nice.i like trying different varieties of poriyal and kootu.thanks for a nice receipe.bye.
yesterday I tried Suraikai Pal Kuttu.
It was really Yummy.
Thanks for ur recipes.
Dear Mrs. Mano,
It was only while reading the old entries that I realized that you have asked me for a Maharashtrian recipe. I have been extremely lax in not responding to you earlier. :oops: Fortunately, I have a Maharashtrian cook, so was able to get details from her. Hope that this fits what you are looking for.
Meetha Chawal (Sweet Rice):
This is a speciality that is made during the occasion of Gudi Padwa which is like their New Year. There are no measurements. Everything is as per requirement.
Add milk to pre-cooked rice that has been mashed and cook further till really soft. Add grated gud and ghee (optional), and cook till it all comes together. Add grated coconut, elaichi powder, almond slivers and raisins. Should be of kheer-like consistency. Meetha Chawal is ready to serve either hot or cold!
Really sorry about the delayed response… hope it can fall into the ‘better late than never category’!! :)
thought of giving my input too :)...ZARDA is also a sweet rice dish, but hyderabadi...
ZARDA
skinless almonds - 10, sliced finely
ghee - 1/2 cup
basmati rice - 250 gms
cinnamon - 1 stick
cardamoms - 5 nos
cloves - 6 nos.
raisins - a spoonful
sugar - 200 gms
saffron strands - 2 pinches
orange food colour - optional
1. fry almonds in ghee till golden and remove.
2. soak rice.
3. fry the cinnamon, cardamom, cloves, saffron and raisins in ghee, add water double the amount of rice.
4. when water is boiling , add rice.
5. when 3/4th done,add sugar and when it dissolves, give 'dum' like biriyani.
6. before serving, sprinkle the fried almond slices on top.
Dear Mrs. Mano,
Tried your Malabari Chicken Kuzhambu... it was very delicious, though a bit on the spicy side by my standards. My husband who loves spicy food loved it though.
When he had it he asked me what it was. I told him Mrs. M's MCK. HE was like MRs. M is great!! When I asked him why, he said that he stayed in KErala for a few years and the taste of ur MCK was exactly the same as the curry u get in the hotels there!!! :clap:
Also tried pizza idli this morning. THat was also quite good and made for a different tiffin in the morning... instead of ajwain powder i used crushed mixed italian herbs and also sprinkled some chilli flakes on top. Only thing was the idli was extremely soft and kind of collapsing... I couldn't figure out why that happened... :?
Thanks for sharing all these awesome recipes!
Thattai
Dear mrs MAno,
In the MAlabar kuzhambu mentioned above, u have mentioned both garlic flakes as well as garlic paste in the ingredients. Did not use flakes as they are not mentioned in the method. Is that ok?
Hi thattai,
Can u post the Malabar Chicken Kulambu recipe (Mrs. Mano's)
Dear Sangeetha!
As I have come to Tamilnadu urgently, I couldn’t post my reply
immediately. I regret for my delayed response.
Here I am posting the recipe for “Mor rasam' for you!
MOR RASAM:
Ingredients:
Thin buttermilk- 2 cups
Cumin seeds- 1/2tsp
Turmeric powder- 1/2 tsp
Gingelly oil- 2 tsp
Fry the following ingredients to a golden brown colour and powder them finely:
1/2 tsp fenugreek seeds, red chilli-1, asafoetida- a pea size, coriander seeds- 1/2tsp, lentils- 1/2 tsp
salt to taste
Procedure:
Add the turmeric powder, salt and the fried powder to the butter milk and mix well. Heat a pan and pour the oil. Add the cumin seeds and when they splutter add the buttermilk. When the butter milk starts to simmer, put off the fire. Mix well.
Dear Cynthiya and Noodles!
Thanks a lot for the feedback on “surraikkai pal kootu”.
DearAyesha!
Thanks for the ‘Zarda’ recipe. I have already seen this recipe in your thread! The rice I have mentioned is a sweet-yellow coloured rice which contains the above-mentioned ingredients.
Any how, I wish to point out one thing. If you add the rice in the sugar syrup to cook, the rice will not be cooked properly. The sugar must be added after the rice is fully cooked. That is why, in Sarkkarai pongal, jaggery is added after the rice is cooked fully well.
Dear Thattai!
Thank you very much for the feedback on fish marinade and Malabar chicken kuzhmbu.
The sweet rice recipe which I have previously mentioned does not taste like Sarkkarai pongal. It will not contain jaggery. It will look like a pulav and have cloves, cardamom, raisins and sugar. I am searching for this recipe for a long time!
If you post the recipe of “malabar chicken kuzhambu” here, it will be easy for me to post my explanation here about the garlic flakes. I am not having that recipe with me now.
Dear Chamy!
Thank you very much for the feedback on coriander chutney. I am posting tasty recipes in Arusuvai.com also. I will soon post the recipes of "vanghi bath and mor kuzhambu". for you!
thnx Mrs. Mano for pointing it out ....i will edit it :)
Dear Mrs Mano
I tried your ragi dosai and no wonder it turned excellent . It got so much appreciation and all the credit goes to you .
Thank u very much for posting this recipe
Regards
Pr
Dear Madam,
I think time has come for you to bring out a detailed cokkery book in Tamiz and English.
I am seeing really hopeless recipes and methods printed in English and American continent are doing a dis service to fine art of cookery.
Please consider my request.
Nichiro
Dear Mrs. Mano. I tried out the Mor rasam..it was excellent. I didnt know something so simple could turn out so tasty ! Thanks for the recipe.
Can u tell me how to make 'Poricha rasam'?