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Dear Mrs. Mano,
Came across the following recipe from ur collection.
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SNAKE GOURD KOOTTU-III
Ingredients:
Snake gourd- ˝ kilo, lentils- a handful, split green gram- a handful, mustard seeds- 1 tsp, turmeric powder- 1tsp, shredded coconut- a handful, sambar onions[finely chopped]- ˝ cup, crushed tomato-1 cup, coriander powder- 1 tsp, peppercorns- 1 tsp, cumin seeds-1 tsp, chopped coriander leaves- a handful, enough oil, salt to taste, chilli powder- 1tsp
Procedure:
Cook the dhals in a pressure cooker. Grind the coconut with the peppercorns and the cumin seeds finely. Heat a kadaia nd pour 4 tbsp of oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the onion and the tomato with the turmeric powder and fry them until the oil floats on the surface. Add the sliced snake gourds and cook them with the powders, enough salt and a little water. When they are almost cooked, add the ground paste and mix well. Cook for a few minutes. Add the coriander leaves and mix well.
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Would like t give it a try. I would like to know whether the final consistency should be like sambhar or is it a dryish kind of dish? What is this koottu served with- rice/chapathi? Pls bear with me coz i'm new to tamil styles of 'koottu'.
We do prepare something called 'koot' but only with yam and bitergourd. The koot we prepare is a kind of fresh pickles which lasts only for 2-3 days that too if refrigerated.
But I see a lot of 'Koottu' recipe in this forum using a variety of veggies, thats why i'm curious to know.
Anyone who knows abt Tamil style 'koottu' pls feel free to enlighten me.
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Hi Mrs Mano,
i came across ur thread it was gr8! i missed that thread as i joined very late. is it possible for u send ur receipe collection. i am eager to try ur receipes.r u not thinking of new starting a new thread? it would a pleasure.
regards
deepali
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cashew burfi
hi mrs mano, i double checked the recepiecollection that i have which was sent by one of the good hubber but i don't find the cashew nut burfi recepie in that. can u kindly repost it when ever time permits?thanking you
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Dear Mrs. Mano,
I have a doubt is KALPASi & star anise are the same....
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Pongal
Dear Mrs Mano,
I know pongal is the easiest of all, but it is sometimes tricky too. I have served pongal to my Husband in all its form right from porridge style(soon after marriage i didn't know to make it) to quite good one toos. But i was never satisfied as i wanted the Restaurant style!. Yesterday I tried your recipe , I should really tell you,It came class. I used pressure cooker instead of direct vessel(which gives better taste). But still the taste was the same.Thank you so much.
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Hello Sandhya, Suganya and Sjeya!
I have just sent the attachment of my recipes for you!
Hello BKJigna!
My mail with the attachment of recipes has returned back to me with a failure notice.
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Dear Tomato!
The final consistency of ‘koottu’ will be like a gravy. ‘koottu’ means the addition of 1 or more vegetables in a dish’. It goes well with rice-particularly with ‘pepper, vaththal and puli kuzhambu varieties’. It may be taken as a side dish with chappathi also.
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Hello Deepali!
If you inform here yr Email address, then it will be possible for me to send you the recipes attachment.
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Hello Luz!
Here I am re-posting the recipe of Chashew nut burfi. It is there in my attachment after the recipe of BIITER GOURD PODIMAS.
CASHEW NUT BURFI:
Ingredients:
Raw cashew nuts- 1 cup
Sugar- 2 cups
Saffron- a pinch
Ghee-1/2 cup
Milk- 2tbsp
Method:
Powder the cashew nuts first and then grind them to a paste by adding the milk gradually. Heat a kadai and place the ground paste with the sugar in it. Cook on a slow fire. Add the ghee little by little until all the ghee is absorbed in it. Add the saffron and cook until the sweet leaves all the sides and a shining appear on the surface. Pour it on a greased plate and when cooled cut it into desired pieces.
