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Dear Inimai!
I regret for the delayed reply. As I am travelling around Tamilnadu frequently, I couldn’t reply earlier.
About almond macroons- I have not my recipe file here. Please post it here. I will then clear your doubts.
About masala murukku-Butter will not yield softness to any savouries. Either Vanaspathi or oil with a little ghee will give softness.
Dear arrecipes!
I have also had problems like you with frozen chicken earlier. Then I have solved my problems.
If you buy separate parts of frozen chicken, [like leg pieces, or breast pieces], it will be rough and hard to eat even after a long time of cooking. Buy a whole frozen chicken, clean it, cut into desired pieces and then cook according to your wish. The chicken will be soft and tender.
Dear Banumathy!
I regret for my delayed response.
I will post recipes of Tofu soon!
About starting a thread on Tofu-I can open it only after a few months. As I am in Tamilnadu now on some urgent business, I find a very little time to spend on the internet. Thanks a lot for the useful suggestion.
I WISH ALL THE HUBBERS A VERY HAPPY AND PROSPEROUS DEEPAVALI!!!
Dear Mrs. Mano,
Thanks for your clarification. Wish you a Happy Diwali.
Wish all the hubbers a very happy and prosperous Deepavali!!
Dear Mrs. Mano,
Thank you for the reply! I appreciate you clearing our doubts in your busy schedule. Here is the recipe for Almond Macroons. I need the measurements in cups. also the oven temperature.
Thank you!
ALMOND MACROONS:
Soak 50gms of almonds in boiled water for 30 minutes and then remove their outer skins. Then powder them coarsely. Or chop them finely. Apply a little butter in a baking tray and brush it with yr fingers so that it coats the whole tray. Then sprinkle some plain flour on it. Add 2 egg whites and 150gms of icing sugar to a bowl and place the bowl on flat vessel which is filled with boiling water to its half level. Beat well the contents of the bowl until the mixture thickens. Then add the almond mixture, mix well and pour it in the baking tray. Or you can spread the mixture to the desired shapes with the help of an icing nozzle. Then bake them in an oven for 10 minutes.
I am posting here a few new recipes which I have tried recently.
TAPIOCA ADAI:
Ingredients:
Tapioca- 250 gms
Raw rice- 500 gms
Red chillies- 8
Shredded coconut- 2 cup
Chopped onion- 1 cup
Chopped coriander- half cup
Curry leaves- a few
Salt to taste
Procedure:
Remove the outer skins of the tapiocas and shred them.
Soak the raw rice for 2 hours and grind it with the red chillies to a fine batter.
Add the shredded coconut, salt and shredded tapioca and grind them coarsely.
Keep the batter covered for 5 hours.
Add the onion, coriander and the curry leaves.
Let it ferment for 5 hours.
Prepare thin adais.
GREEN GRAM OOTHTHAPPAM:
Ingredients:
Green gram- 1 cup
Black gram- 1 cup
Rawa- 1 cup
Chopped green chillies- 2 tbsp
Finely chopped ginger- 1 tbsp
Salt to taste
Procedure:
Soak the dals over night in enough water. Grind them finely in the morning. Add the salt and allow it to ferment for 6 hours. Then add the semolina, ginger and the green chillies. Mix well. Make ooththappams.
Dear Inimai!
You can take quarter cup of almonds and 1 cup of icing sugar for this recipe.
Dear Mrs.Mano, Thanks a lot for the Deepavali wishes...:)
I tried ur kara chutney recipe today & it turned out so good. The best kara chutney I've ever tasted. Thanks a ton for the recipe. :)