Hi,
I am new to this forum. I am amazed by the patience and work of Mrs Mano. Could someone please forward Mrs Mano's recipe collection to my email id - samiraste@yahoo.com?
Thanks a bunch
Samika
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Hi,
I am new to this forum. I am amazed by the patience and work of Mrs Mano. Could someone please forward Mrs Mano's recipe collection to my email id - samiraste@yahoo.com?
Thanks a bunch
Samika
hi,
i wud like to hae a copy of her reipes sent to my mail id too.
luckyqueen@gmail.com
thanks and regs,
mini
I remember a preparation called "istu"that I tried some years ago. It is a rather simple potato-tomato subji, a bit liqudi with ginger, green chilles, etc and goes very well with chapatti and puri. Can anybody post the traditional recipe for it. Thanks
Ramanan
Dear Thattai!
I think that I have posted a ‘Dum’ method’ using a dosa plate on a gas top a few weeks back. I have also mentioned that rectangular glass bowls are suitable for microwave cooking.
About this idli making- it is always a learning process! It depends on black gram’s quality. With fresh skinned black gram and whole black gram [without the skin], we can get soft idlis. It is believed that the whole black gram should not be soaked more than 30 minutes. Last week it proved to be a wrong thing. There is a difference between the black [whole] grams that are soaked for 30 minutes and 12 hours. I found out that the 12- hours soaked black grams yield much more soft idlis than the previous one. The ground batter should not be thick. It should be flexible. The black grams should be ground for at least 30 minutes. But, if you use a mixi, sprinkle water now and then and grind it to a fluffy and frothy batter. Hope these explanations will be helpful.
Hello Sai!
Thanks a lot for the feed back on poondu kuzhambu.
About the vegetable briyani-You must use good quality briyani rice. Some types of rice make the briyani mushy. You must cook those 3 cups of rice on medium fire. So the rice will be cooked 3/4th when all the water is evaporated. If you find the cooked rice broken, then reduce the quantity of cream to ½ cup.
Hi Ram,Quote:
Originally Posted by Ramanan
My stew or istu curry is a bit different from what you mentioned, Pa!! But yes, it goes well with idiappam or puris.
Okay, your ingredients are simple : 3 extractions of 1/2 a coconut, few fresh green chillies (5), bombay onions (abt 2 ), a couple of potatoes(diced small), curry leaves and a bit of mustard seeds for tempering.
Boil the potatoes in the the 3rd extraction of coconut milk. Halfway, add the 2nd one and the bombay onions(diced) and chillies, slit lengthwise.
At last add the 1st, thick extraction of milk and separately done, the tempering in a small wok with curry leaves, added on.
Do not make it too watery, otherwise it normally turns out well.
Thanks to Nirosha for the istu recipe. What masalas are to be used - asafoetida, turmeric, corriamder powder, ginger ??? Also what is Bombay Onion - here we have white onions, red onions (more like the ones in India) and frozen small onions from India (the ones for sambhar, etc).
The istu I remember did not have coconut milk.
And other hubbers, if you know any other recipe for istu, please post. Thanks.
Hi members,
I am a new member and would like to have the collection of Mrs. Mano's recipes. I would really appreciate if anybody could send me the collection (just her recipes) to my id ram76_us@yahoo.com.Thanks. Ramya
Thank u Mrs. Mano for the clarification. But Guess what I don't really know what ‘THIRATTUPPAL’ is !! :oops:Quote:
Originally Posted by Mrs.Mano
But I sincerely appreciate the trouble u take to clarify all our doubts. Thank u very much.
Anyways I did try out ur recipe and i'm happy to say that it tasted great. :D
Do post similar quick and easy recipes which can be made in the microwave oven.
Warm Rgds,
Tomato.
Hello Mrs. MAno,
I would really appreciate if you could send me the recipes to my id asterix--obelix@hotmail.com.
Thanks in advance.