Yes Dev . I mentioned kootu by mistake. It should be read as chutney.
Regards
Pr
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Yes Dev . I mentioned kootu by mistake. It should be read as chutney.
Regards
Pr
Thanks pr...will try it out... :)
Dear Dev
Do u have the recipe collection of Mrs Mano (updated one) . I had some problems in the hard disk and my collection is gone . Could you please send it to prethi_vasu@yahoo.com if you have one.
Also Mrs Mano had already posted malai koftha ( if I am correct) . I am also searching for the same . I could not find in the old responses . Could you help me locating it . Please take your time
Regards
Pr
pr, I don't have her recipes file... I just search in the index here whenever I need a recipe...
Will let u know if I come across the malai kofta recipe...I see one in sun tv recipe index... chk out tht too...
Hi Mrs.Mano,
I had some guests home for lunch today & I made sambar using ur sambar podi recipe... They all liked it a lot & were surprised when I told them it's amde using homemade sambar powder!!!... they literally drank the sambar & they were almost full by the time they finished their sambar round(S) that they skipped rasam & again had samabr mixed with curd rice... :lol: Thnaks a ton for the recipe...:)
I just need a clarification from you... which variety of chillies do we use for the sambar podi... I used the long red chillies but I had to reduce the qty by almost half of what was recommended in the recipe... we get another variety of long red chillies here that have wrinkled skin which is less spicier... Which ond do you recommend?...
Dear Dev!
Thanks a lot for the warm appreciation and feedback.
I always use the long red chillies with bright red colour. [not the wrinkled one] In Tamilnadu, saaththoor milakai is like that. Do not reduce the quantity of them when making sambaar podi. It will change the taste. You can add less quantity of podi when making sambar.
I WISH ALL THE FRIENDS HERE A HAPPY AND PROSPEROUS TAMIL NEW YEAR!!!
Hi Mrs.Mano, thanks for clarifying!!!...Next time I'll try with the qty you have mentioned... I used around 12 long chillies for the qty... when I took a handful it came to around 25-30 chillies I guess... felt it's too much chillies for too little of other spices... so I reduced the qty to 12 chillies as we generally don't take much chillies... I'll try out & let u know how we like it...:)Quote:
Originally Posted by Mrs.Mano
Thank you & wish you the same...:DQuote:
Originally Posted by Mrs.Mano
Dear Mrs Mano
Tamil puthaandu nalvazhtukkal !!!!
I tried the ragi idiyappam last weekend .I prepared lemon sevai( like what we do with rice idiyappam) .It turned good . Everyone liked it . But The strings were not free like the rice idiyappam. They lost shape (unlike rice idiyappam) .What could be the reason . is that the way it is ? But I am really happy with this recipe . The recipes i have tried so far gave sticky idiyappam , became like a kazhi . This was uthir uthir.
Probably I made thin strings.. Next time let me try with the other plate( bigger holes) and let you know how it turned.
Please give me your inputs.
Thanks and Regards
Pr