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Dear Thattai!
Thanks a lot for the feedbacks on microwave kesari, mutton chukka, wheat dosa, mutton kurma and tomato chutney.
I will clear your doubts soon. Also I will post the recipes of ‘kozhukkattai’ within a few days. As I am going to depart to Chennai today, I couldn’t post the recipes now.
Thank you very much for the appreciation on posting suitable pictures for my recipes. The credit goes to the administration. They are doing this beautiful job for my recipes.
hi everyone! Happy Ganesh Chaturthi to everyone.
Mrs. MAno,
The ellu pooranam was simply superb. 1st time I mananged to get it right. Gotta run now. Will give more feedback on culinary adventures later.
Thanks,
Thattai
Dear Thattai!
About chicken chukka- you can reduce the quantity of tomato and you can also increase the quantity of chilli powder a little.
Also, the mutton chukka with the coconut gravy will definitely end up as a dry one. You can make it either as a gravy or a dry one.
About the wheat dosa- it is possible to make crisp dosa with wheat flour only. According to the texture of the dosa-we can make it crisp. Some brands are sticky and some brands are very nice to make crisp dosas. The batter must be little watery to make crisp dosas.
I have already posted the recipe for ‘kuzhukkattai’ with different types of pooranams. I am glad that you have prepared kozhukkattai with ‘ellu pooranam’ successfully.
Thanks a lot for all the nice feedbacks.
Dear Dev!
Try the carrot chutney with the coconut and also without tamarind. It will be delicious. I have also at first hesitated to grind a chutney without tamarind. But it tasted delicious even without tamarind.
I am posting here a special chicken recipe.
SPICY CHICKEN ROAST:
Ingredients:
Chicken cut into big pieces- 1 kilo
Chilli powder-2 tbsp
Turmeric powder- half tsp
Salt to taste
Gram dal powder- 1tbsp
Rice flour- 1 tbsp
Egg-1
Grind the following ingredients to a paste:
Small onions-a handful, garlic flakes-2 tbsp, shredded ginger- 1 tbsp, fennel seeds-2tsp, cinnamon- 1 piece
Onion [finely sliced]-4
Tomato [finely chopped]-half cup
Curry leaves-a handful
Coarsely ground pepper-1 tsp
Procedure:
Marinate the chicken pieces with the turmeric powder, chilli powder, gram dal powder, rice flour, salt, egg and the ground paste for an hour. And then fry the pieces in oil to golden brown. Heat a broad pan and pour 3 tbsp of the fried oil. Add the onion and the curry leaves and fry them to golden brown. And then add the tomato and fry it well until it is mashed and the oil floats on the surface. Add the fried chicken pieces and roast them for some minutes. Lastly sprinkle the pepper powder and fry for a few seconds.
Dear Mrs. Mano,
Continuing feedback about GAnesh Chaturthi efforts. Based on your recipe, I decided to make my own rice flour for the kozhakattais. Boy! Was it a disaster. After washing and draining I tried to grind the rice, but it was taking FOREVER. So i decided to give it to the chakki. But they rejected it saying that the rice was too damp. So then I came home and tried giving it another shot. But it was still taking ages and ages to get fine flour, and my sumeet kept overheating and stopping.
Then finally I got ready atta from the store. Meanwhile, cos it is all rainy and humid here, I didn't get a chance to dry the rice in the sun and finally it got spoiled. :cry:
Please let me know where I went wrong. :? I was getting a lot of idli rava which did not seem to be getting ground even after repeated grinding. Is this how it ususally is? Also, can I soak and dry the rice and give it in the chakki? Will it give the same results if I follow the sifting, steaming, cooling and storing after that? Please help... :(
I also tried the coconut pooranam. The first day I used 1.5coconut:3/4 sugar. That turned out very sweet. So I made thick covering to compensate. Second time I used 2:3/4 and that was just right . So thanks for that recipe Mrs. Mano.
Awaiting your tips for grinding rice atta.
Thanks,
Thattai
Dear Mrs. Mano,
Last sunday, I tried the tomato onion chutney ( the one where you grind the raw ingredients and then cook it) and the veg biryani with coconut milk.
Both turned out very nice. The chutney was quite similar to the onion chutney that I make, but the addition of saunf gave it an additional zing that I really liked :D
The veg biryani was also very good. It was surprisingly easy to make (with all the grinding and extracting etc, I thought that it would take time). And was very well appreciated by hubby and dad who was visiting.
My husband said that it tasted very close to the Biryani from some very famous place in Coimbatore - it is anjappar? I forget. But it was very good.
Also, when he heard that it was your recipe, he commented that you must be touching so many lives with your recipes. And I said - for sure! You are one of the very few people who shares recipes such that everyone is able to get near perfect results at home possibly on the first try itself. I am not the first one to say this, but Kudos to your spirit and efforts in sharing your recipes :clap:
Thanks a ton mrs. mano. You are practically like a member of our family, the amount that we discuss your name in the context of cooking. To the extent that if I say I am trying a new recipe, my husband asks - is it mrs. mano's? And if I say yes he says go right ahead :D
Thanks again,
Thattai
Dear Mrs. Mano,
It's me again! I seem to be on a complete spree of trying your recipes!! Today I tried the chicken fry (boneless) that you gave recently. The one where you grind cashews and coconut etc and add the to almost cooked marinated chicken.
It was very easy to make and even the taste was quite good. Not as fab as some other of your other chicken recipes, but a very good one to make in a hurry and also good as a starter.
I have also marinated a portion of chicken for the chilly chicken fry and frozen it. Will let you know how it comes out when I make it.
Thanks,
Thattai
Dear Thattai!
Thanks a lot for the feedback on tomato onion chutney, chicken fry and the vegetable briyani. I felt happy to know that yr husband also likes my recipes. Convey my heartiest thanks to him for his appreciation! It is really amazing to know that I am having some good hearts at my side because of my recipes. As I have always helping nature, it is easy for me to help my fellow hubbers with my recipes. The appreciation like yours always inspires and encourages sharpening my knowledge in this field and also helping others with the same knowledge. I really thank you very much for your sincere appreciation.
About idiyaappa maavu- raw rice must be soaked for half an hour. Then the water must be drained completely. The wet rice must be spread on a thin cloth or on a newspaper. The rice will be dry after half an hour. Do not dry the rice in the heat of the sun. Then it will become hard to grind. Have you dried the rice like this? The rice must be dried in a cool place. Do not put on the fan also. Just dry the rice on yr dining table. Grind this rice into a fine flour. Then sieve it twice. You can either fry this rice or steam to make it suitable for ‘kuzhukkattai maavu’. If you like to fry, fry on slow fire. The colour must not be changed. If you draw a kolam with the flour, it must flow freely from yr fingers like ‘kola maavu’. That is the correct texture. Then cool it. Again sieve it once and keep it in a tight jar. If you prefer to steam it, place the flour on a white cloth, pull the corners in the centre and tie it. Keep it inside a vessel and steam it in a pressure cooker or any other vessel for 15 minutes. Again cool the steamed flour and sieve it. This prepared flour is very smooth and easy to make idiyaappam, pathri, vellai appam and klozhukkattai varieties . Hope this explanation will be satisfactory to you.
About the uses of rice rava- you can make delicious uppumas, thippa roti [I have already posted the recipe in the first thread I think] and also idli.
Dear Mrs. Mano,
Thanks a lot for the feedback on correct procedure to grind rice. Will try this and hope for better results.
Meanwhile made the chilly chicken which is the closest I've gotten to replicating the taste of indian chinese chilly chicken. Needless to say it was DEELISH and terrifically easy. Especially as I'd already marinated and frozen the chicken. After cutting the onions etc, it hardly took minutes to put together. Even my toddler liked it a lot (i gave it to her w/o the chillies, which I fried later and mixed with everything else).
Also made the idli sambhar which was also a big hit with the family.
Thanks for 2 super recipes.
Thattai