Mrs Mano,Thanks for the recipes.I tried the parotta too..i had same problem mentioned earlier and also rearding murukku 2 recipe,do we have to grind the fried black gram along with rice flour?
Thanks and sorry for bugging you with questions :oops:
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Mrs Mano,Thanks for the recipes.I tried the parotta too..i had same problem mentioned earlier and also rearding murukku 2 recipe,do we have to grind the fried black gram along with rice flour?
Thanks and sorry for bugging you with questions :oops:
Hi Ruby,
It is better to grind it separately. that way u get a fine powder. u can grind it separetly and keep it in fridge and later use it to make murukku. i do it that way as making all powders and seiving and then making murukus becomes tedious in one day.
kz
Hello Sjeya!
In some gravy varieties- onion is used like that-it is boiled with the chicken first, then sometimes additional quantity of onion is fried and then ground and added to give extra flavour. If you season again the onion pieces in oil and then add it to the gravy at the last stage, the result will be extra delicious! Generally, when you cook the chicken fry, if you add a little fried onion with 1/2sp pepper powder at the last stage, you can see the difference by yourself. In some gravies, if you grind the masala with 4 or 5 small onions, then it will enhance the flavour. Onions can be added 3 or 4 times at different stages to give extra flavour in different methods.
Dear Inimai!
1. In the recipe itself I have clearly mentioned that coconut should be ground with the other soaked agents.
2. The coconut will act as an activating agent and so there is no need to add soda bi carbonate. I do not know about the climate of Texas. If you doubt about it, you can add a pinch of soda bi carbonate in the batter, mix well and keep it for the whole night. But the texture will be slightly different. You have to add the salt and mix well after grinding the ingredients. There is no need to add sugar.
Dear Mrs.Mano,
Thanks for responding on khuskhus. Like Urmila has written ,even I got wet poriyal only when cooking keerai but I NEVER even sprinkle water !! [Even salt I add only after taking down from stove].Yet the greens keep leaving the water, which I drain before serving. Should the flame be high/low for cooking ,maybe that's the mistake I'm making , can you clarify ?
Is it possible for you to post a nice recipe to get CRISP fried fish & chips, the continental favourite , popular with kids ? I've tried dozens of recipes, but though taste is fine, the outer covering of the fried fish is not at all crisp; it is more or less like eating a fish bajji only ! And even french fried potato chips, I'm not getting it crisp at all. It becomes too brown if I leave it in oil to crispen , not getting the white colour cum crispness.
Hope you can please post the recipe. Thanks & Bye.
Indu.
Dear Mrs Mano,
Thank you so much for posting Maida biscuit. I tried it, it turned out really well. I used only 1/2 cup of butter, and almost 3 cups of maida to get the chappathi consistency. The end result was really good.
I have a small doubt, which is better to use butter or ghee in biscuits & sweets.
Thank you !
Dear Mrs Mano,
I tried your dried prawn curry it tasted so good! thank you. :)
Dear Mrs.Mano,
can u tell me if peerkangai kootu can be prepared in the same way as chowchow kootu?I tried ur kosthu and it came out really well..Also,do u have any recipe for bisi bela bath?Please take ur time in replying.
Regards,
Suganthi
Hi Mrs. Mano,
Ya, the pepper chicken was as good as u can get.
My mom said I 'm gonna forget punjabi cooking soon.
Please post chilli chicken (Red coloured) curry which is dry type.
Thanx in advance.
pammi
Dear Suganthi1
I regret for the delayed reply.
Yes. You can make peerkangai koottu in the same way as we make chow chow koottu. Peerkangai always adds the extra flavour when it is added in sambar, koottu and kothsu varieties. But sometimes, there will be bitterness in some peerkangai varieties. So check its taste before cooking it.
About Bisi bela bath- I heard that the traditional Karnataka version of it has no vegetables. The main ingredients are rice, lentils and tamarind. Some people will cook rice and the lentils in equal portions. Some will add ½ or ¾ cup of lentils to 1 cup of rice. As it has so many spices, I do not like its taste. With fewer spices and without tamarind, I have posted a recipe called ‘Paruppu sadham’ previously. I have learned it form a friend so many years back. You can try it. It is a favourite dish in my household.