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Dear Mrs. Mano
How are you? Long time since I wrote to you. But everynow and then I come and read all the topics in this thread in my leisure. I refer to your recipes like a bible for my everyday cooking.
The other day, one of my friends made such delicious pineapple kesari. Everytime I make kesari I end up making a paste and not that (udhuri type).
Please can you let me know the recipe for pineapple kesari with exact measurements.
Thank You,
Cheers,
Hulda
Dear Mrs.Mano,
yes , pls send me that recipe.
i will check that ennai kathirikai kulambu.
i like all ur recipes.i wish to try one by one.
like Hulda, i am also very eager to know abt pineapple kesari.
Thanks & regards
Dear Mrs.Mano,
i tried ur ennai kathirikai curry today.it was very nice.
i tried ur badam burfi and it came very nice.
thank u very much for ur nice recipes.
thanks & regards
[tscii]
Dear Lakshmi!
Here I am posting the procedure for the ‘chicken kuzhambu-1’ recipe. I do not understand how I have missed out the procedure and I really regret for the mistake.
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CHICKEN KUZHAMBU-I
Ingredients:
Chicken-1 kg [cut into small pieces]
Onions-3[chopped finely]
Tomatoes-1 cup [chopped finely]
Ginger paste-1tbsp
Garlic paste-1tbsp
Chilli powder-1tbsp
Coriander powder-11/2tbsp
Shredded coconut-2 cups [grind finely to a paste]
Peppercorns-1sp
Cumin seeds-1sp
Fennel seeds-2sp
Raw rice-1 handful
Cinnamon-1sp
Cloves-4
Small onions-1/2 cup[finely chopped
Enough Cooking oil
Salt to taste
Turmeric powder-1sp
Chopped coriander and curry leaves
Oil-4tbsp+2 tbsp
Procedure:
Heat a pan and roast the rice, peppercorn, fennel seeds and he cumin seeds to a light brown colour. When cooled, powder them finely. Again heat the pan and pour the 4 tbsp oil. Add the onion and fry them to golden brown. Then add the tomato with the ginger and garlic pastes and the turmeric powder and fry them until they are mashed well and the oil floats on top. Add the chicken with 3 cups of water. Cook the chicken until it is half done. Add the chilli powder, coriander powder and the coconut paste with enough salt. Let the kuzhambu simmer for 10 minutes. Add the powder and mix well. Let the kuzhambu simmer on medium fire for another 5 minutes. The gravy must not be very thick. Water can be added to the required consistency. Heat a small pan and add 2 tbsp of oil. Add the cloves and the cinnamon. Then add the small onions and fry them well. Add the greens and mix well. Add this to the simmering kuzhambu and allow this kuzhambu boil for another 5 minutes.
Dear arrecipes!
I have wrongly put Mrs.Lakshmi’s name instead of addressing you with the chicken recipe. Hope you would have noticed the procedure for the chicken kuzhambu recipe which you have requested earlier.
Dear Lakshmi!
Here is the ‘Gun Powder’ recipe for you!
GUN POWDER [BY Mr.Hemant]
Ingredients:
Red chillies-10
Gram dal [pottukadalai] - 1 cup
Garlic flakes [small] - a handful
Ghee- 2 tbsp
Salt to taste
Procedure:
Fry all the ingredients separately in the ghee to golden brown. Do not fry the garlic flakes to brown. When they change their colour slightly stop the frying. When cooled, grind all the ingredients with enough salt to a fine powder.
Dear Mrs.Mano,
thanks a lot for the recipe.surely i will try it tommorow.
thanks & regards
Dear Mrs. Mano,
Thanks for the recipe will try it and let u know. I tried ur microwave palgova and carrot halwa both was super tasty. Thanks for sharing us your wonderful recipes.
Mrs.Mano/Fellow Hubbers:
Can you please give me recipes for dry chicken/mutton fry - to be able to take these on a road trip on a hot day - I want the meat to survive the summer heat and not get spoilt.
Thanks for your response in advance.
Dear Mrs Mano
How are you doin? I have a question related to idli. I get a thin hardened layer on the top of the idlis . when it is consumed hot it is okay . But after sometime I get this layer . I prepare idlis in the cooker ( not the idli cooker) , but the regular cooker .I dont use the weight . Please clarify me when you find time .
Thanks and Regards
Pr