Thanks for your response Mrs.Mano - will try adding onions at different stage and check it out.
Thanks again
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Thanks for your response Mrs.Mano - will try adding onions at different stage and check it out.
Thanks again
Hello Newbee!
Here is a recipe of gravy with Papaya.
PAPPAYA TOMATO CURRY:
Ingredients:
Papaya- 250 gms
Onion-1
Garlic- 6 flakes
Cinnamon-1 piece
Peppercorns- 1/2 tsp
Cumin seeds- 1/2 tsp
Chilli powder- 1 tsp
Coconut- `1/2 cup
Roasted gram dal- 2 tsp
Turmeric powder- 1 tsp
Chopped tomato- 2 cups
Enough salt
Oil- 5 tbsp
Procedure:
Cut the papaya in to small pieces. Grind the ingredients from 2nd to 8th to a fine paste. Heat a kadai and pour the oil. When the oil becomes hot, add the ground paste with the turmeric paste and fry it on slow fire until it is well fried and the oil floats on the top. Add the papaya pieces with 1 cup of water, the chopped tomatoes and enough salt. Cook the curry on medium fire until it is well blended and the vegetable pieces are cooked well.
Hello Ruby!
I regret for the mistake. Please take it as ‘fried black gram powder’ in the MURUKKU-II recipe.
Mrs. Mano
I love the Kerala Black halwa - can you give me the recipe?
Thanks
Hello Nichiro,Quote:
Originally Posted by Nichiro
Its very nice of you to share ur recipes with us.
I'm a kannadiga and very well know the meaning of Bisibelebaath.
My point was not to get any explanation about the meaning but requesting people not to refer bisibelebaath as sambar rice/sadham.
If you want to refer it the wrong way How about Besan idli for dhokla. Because we also do idli in idli stand which is the form of plates one over the other. See its not that way....So please My request to you and any pro is that introduce the recipe with its right name. Only then people will know the fact about the new recipes. Otherwise it will become a wrong propaganda.
I hope u understand what i mean.
Thank you
Thank you very much Mrs.Mano, for response. Will try cooking the palak without any water, and see the result.
I have some neem-flowers a neighbour has given me but have no idea how to cook it, what dishes I can make? It started browning, so I have placed in fridge, can I use it or should i use only white flowers ? I've heard it is good for health, can you please suggest methods of using this ?
Reply at leisure,
Thanks,
Urmi.
Dear Mrs.Mano,
Tried ur seppankizhangu fry -II today and it came out very good..It took a little bit of getting used to when compared with the deep fry method..Could u please post the recipe for enna kathrika kuzhambu for me?I have made ur recipe on ennakathrika curry many times over and its a hit at home..
Thanks and regards,
Suganthi
hello mrs mano,
i saw ur tomato biriyani recipe ,i would like to try that pls tell me how to keep dumin oven and also how to do hydrabadhi dum biriyani using micro oven , i am vegetarian so pls give me vegg biriyani
tried peerkanai kothsu it was nice
regds
honey
[quote="napolims445"]Quote:
Originally Posted by Nichiro
Hello napolims445,
For your kind information, there is a dish in Tamil cooking called Sambar-sadam which is equivalant of mixed dal-bhat. In this dish, the sambar and Sadam are cooked together and called smbar sadam. Ithink Mrs. Mano has posted a recipe also.
I think it is same in Kannada dish bele-anna or Bele-Huli-Anna or Bisi-Bele-Bhath.
Bisi is the indicator of temperature.
Hope I am clear on this point.
Dhokara or Dhokla are not made from Besan but from Channa dhall and Rice. They are known as Khatta-Dhokla and also Idada.
From Besan, we prepare KHAMAN DHOKRA.
Hi Mrs.Mano,
It's me again, just to clarify a couple of your recipes.
Can we substitute any other vegetable for your 'Drumstick papad samosa' ? Can we omit sugar & make maida biscuit as savoury, will other proportions change?
And one doubt in yur recipe for 'Paal kozhakattai', I had eaten years back in a neighbours place, but it was shape of small balls. In your recipe, it is written like 'idiappam', like threads ! Which is correct method to make?
Bye,
Urmila.