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Mrs Mano,
Hyderabad Briyani was out of this world :D Had it with your ennai Kathrikai..Marriage made in heaven..
I have another request Mrs. Mano...Can you post a recipe for Brinjal Poriyal and Patani Kathrikai/ Karamani Kathrikai Poriyal wheneven you find time.
Thanking you once again!!!!
Dear Mrs. Mano,
I invited some friends for dinner and I made your ennai kathrika with Biryani. It was so delicious even though I made it with the long brinjal, we get here in sydney.
I just sent my friend this recipe from your site. Thanks a lot for that recipe.
I did not have a chance to try your Chicken perratl recipe as in the last minute they cancelled the request. I will try with 1 kg and let you know the results. Thanks for sharing the Chicken perratal recipe with me.
Cheers,
Hulda
Dear Mrs Mano
I tried the jangiri . It came out good . I used the cake decorating bag and tip for the jangiri pilaruthu. Shapes were not professional , but I am trying to master it . After soaking I found some of them were not soaked completely . What could be the reason . I tried with one string consistency . After a while the sugar syrup started crystallising . How to avoid it . Other than these minor issues , jangiris were very good . Thanks a lot for the recipe ..
Regards
Pr
hi pr,
i have read somewhere to avoid crystalization you have to add little bit lime juice when making sugar syrup.
rdgs,
sk
[tscii]Here I am posting a new recipe.
PARUPPU URUNDAI MOR KUZHAMBU:
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Ingredients:
Thuar dal- ¾ cup
Bengal gram- 2 tbsp
Fennel seeds- 1 tsp
Chopped coriander- ¼ cup
Chilli powder- half sp
Turmeric powder- half sp
Salt to taste
Mustard seeds- 1 tsp
Red chillies-4
Chopped tomatoes- 1 ½ cup
Asafotida- half sp
Fresh curd- 2 cups
Oil- 4 tbsp:
Fry the following ingredients in 1tsp of oil to golden brown and then grind them with 1 cup of curd coarsely:
Soaked thuar dal- 1 tbsp, fenugreek seeds- half sp, cumin seeds- half sp, black gram- half sp, green chilles-3, shredded ginger- half sp, shredded coconut- a handful
Procedure:
Soak the tuar dal and the Bengal gram with the fennel seeds in enough water for 1 hour. Drain the water and grind them with enough salt to a coarse paste. Add the chilli powder, half of the turmeric powder and half of the coriander leaves and mix well. Make small balls and steam them for 10 minutes.
Heat the oil in a pan and add the mustard seeds. When they start to flutter add the red chillies, asafetida, tomatoes, and the remaining turmeric powder and the coriander. Fry them well until the tomatoes are mashed well and the oil floats on top. Add the steamed balls with a pinch of salt and cook them on slow fire for 10 minutes mixing them well in the tomato gravy. Add the ground paste with 2 cups of water and enough salt. When the mor kuzhambu starts to simmer, put off the fire, add the remaining curd and mix well.
Dear Hulda!
Thank you very much for your nice feedback on “ ennai kaththarikkaay curry”!
Dear Pr!
It is good that you have tried the jangiri immediately. The jangiri must be hot when it is dipped in to the syrup. The syrup must be warm also. Then only the jangiris will be soaked properly.
Dear Mrs Mano
Thanks for the reply . What is the method to keep the sugar syrup warm till all the batches are complete .
Thanks and Regards
Pr
Dear Sk
Thanks for your tip . when do we add the lemon juice ?
Thanks and Regards
Pr
Dear Mrs. Mano,
I tried your spicy chicken roast recipe but unfortunately the coating did not stick to the chciken drumstick and when I fried it the coating came away seperate.
How can I make the coating adhere to the chicken when frying?
Thanking you...