Thanq Mr.Hemanth!
Will try soon and give the feed back:) :) got lot of recipes to expt
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Thanq Mr.Hemanth!
Will try soon and give the feed back:) :) got lot of recipes to expt
Hi Thattai
May i again request you to send Mrs. Mano's recipies to me. I did not find any posts from you in the last few days and was just wondering if you missed my posting mentioning my e-mail id. Hoping to have a look at those recipies soo...n..!
Thanks
Anu
Hello Mrs. Mano and friends,
As all of you are aware, I am making arrangements to send you all the "keynote" of all my recipes.
I am also planning to give link of Mrs. Mano's recipes in that book since they are a class by itself.(especially Tamil Nadu Recipes)
If anyone can park Mrs. Mano's recipe on the net which will have a link, it would be great for anyone to get all recipes by me and Mrs. Mano in the same place.
Thanks in advance,
Rgds
Hemant Trivedi
Quote:
Originally Posted by Hemant Trivedi
Thats a great idea Mr, Trivedi. I'm sure all of us will be extremely delighted. Eagerly waiting for the whole collection.
I was just browsing thru ur website, (given earlier by u). Came across malai kofta recipe in curries section. U have mentioned 'one boiled and mashed potato' when do we add it to the gravy? Planning to make this dish today, so pls reply asap.
Dear Suganthi!
Bajjis always absorb oil in any kind of proposition. I will post the recipe for Bonda soon. Which variety of bonda you would like to try?
Dear Saritha!
Welcome to the TAMILNADU DELICACIES THREAD’!
I have already posted the recipe for Sambar powder [Tamilian]. Anyhow, I am re-posting here the same recipe.
SAMBAR POWDER:
Ingredients:
A big handful of dry red chillies, 2 tbsp of coriander seeds, 1 tbsp of Bengal gram, 1 tsp fenugreek seeds, ½ tsp peppercorns, 2 pinches of black gram, 2 pinches of mustard seeds
Method:
Roast all these ingredients in a dry pan for a few minutes. There is no need to fry them to a golden brown colour. When cooled, powder them finely.
Dear Saritha!
Welcome to the TAMILNADU DELICACIES THREAD’!
I have already posted the recipe for Sambar powder [Tamilian]. Anyhow, I am re-posting here the same recipe.
SAMBAR POWDER:
Ingredients:
A big handful of dry red chillies, 2 tbsp of coriander seeds, 1 tbsp of Bengal gram, 1 tsp fenugreek seeds, ½ tsp peppercorns, 2 pinches of black gram, 2 pinches of mustard seeds
Method:
Roast all these ingredients in a dry pan for a few minutes. There is no need to fry them to a golden brown colour. When cooled, powder them finely.
Hello Tomato!
The final texture of the Microwave palgova will be like ‘THIRATTUPPAL’.
Microwave palgova can be served hot. If you want to chill it before serving, the final texture must be a little watery.
Hello KZ!
Raw chicken flesh must be used for ‘CHICKEN URUNDAI KUZHAMBU’. If you combine the flesh of the breast pieces with the flesh of thigh pieces, the taste will be more delicious.
Could someone please mail the second part of Mrs.Mano's recipes to mangai_s@hotmail.com
ThankQ.
Smg.