Topic started by Maya Varma (@ 213.42.0.243) on Tue Apr 9 08:20:31 .
All times in EST +10:30 for IST.

Made from 'pulimaanga' when the seed has not matured and the mango is very small. Can be used with rice/iddlies/dosai

Ingredients

Small pulimanga - 1kg
Ground Mustard seeds 100 gms
Chilli powder 250 gms
Salt

Preparation

Clean the mangoes and wipe it dry. Add salt and keep in a porcelain container for two weeks.
After two weeks open and add chilli and mustard powder.
This will stay for a year.

Responses:

• From: Ranju Ravindran (@ 61.1.238.92) on: Wed Jun 5 15:44:19
  
  hey maya u r making me think of our village and my family.i am from canada,this is my favourite dish.my mother is one of the best preperator of kadumanga
  
  
• From: Ranju Ravindran (@ 61.1.238.92) on: Wed Jun 5 15:47:31
  
  maya please send me the preperation of some more dishes like payasam etc at iamranju@eudoramail.com
  
  
• From: meena (@ user-1121est.dsl.mindspring.com) on: Wed Jun 5 23:22:51
  
  Instant mango pickle recipe i would like to share:(served at wedding-B'lore)
  1 washed and dried raw mango- chop (in india my mother used the raw mango -eating variety that ones sell on rd. side salt/chilly pwd. In kannada its called ginimuthe mavinake/ parrot mouth shaped mango)
  add salt/chilly pwd to taste, a pinch of turmuric, a pinch of roasted and pwd. jeera and fenugreek and a pinch of sugar.
  Season - 1tspn oil- mustard, asafoetida and curry leaves. Enjoy with sambar/rice.
  will stay fresh for 1week, make sure not to use wet spoon.
  
  
• From: Devagi Sanmugam (@ 192.169.41.47) on: Wed Jun 26 03:43:42
  
  Hi everyone,
  I am a culinary consultant from Singapore and so am very interested in food. In fact, I have written 7 cookbooks and my latest is THE SOUTH INDIAN COOKBOOK.
  Does anyone have a tip to make a puri soft and last soft for a long time. Same with chapati- any tips on how to make chapatis soft and remain soft for a long time?
  Have a great eating day!
  
  
• From: CI (@ dialup-209.245.193.89.dial1.houston1.level3.net) on: Wed Jun 26 09:49:44
  
  Hi,
  While making pooris usually people use wheat flour only. I use a mixture of maida(all purpose flour), wheat flour, and fine soji in equal proportions. Add salt, little oil(more than what you put for making chapathis) mix it well. Use enough water and make the dough. Cover it and keep it for 15 minutes to half an hour. After that time, need the dough really well and roll into pooris. While rolling, make sure it is not very thin. (Thin ones become crispy and are used for different dishes like bhelpuri, etc) Fry them. This will stay soft for more than 20 hours.
  
  As far as chapathi is considered, it mainly depends on which brand flour u are using. I use either golden temple or lakshmi whole wheat flour. While making the dough, after mixing the flour with salt and oil, I use a laddle or a cup of yogurt(home made) and mix it before adding water. Chapathis made this way stay soft till the next day. If you want to store them for a longer time, you can freeze them (upto 3 months) in a ziploc freezer bag ,and whenever you need, take out a chapathi and heat in microwave for 10-15 seconds (depends on the power of your microwave). They still will be very soft. I freeze these chapathis when I've to go to INdia so that my husband can just remove them, heat and eat. Hope this helps.
  
  
• From: Parameswaran (@ ) on: Sat Oct 12 00:15:02
  
  We,Namboodiris are traditional experts in Kadumanga preparations, mangoes plucked from selected trees.
  
  Any takers in the next season?
  
  
• From: Ramadas (@ dclient217-162-173-50.hispeed.ch) on: Sun Nov 17 15:40:31
  
  I have heard that this is an important part of the "Ucha Pooja" Naivedyam
  at Guruvayoor. It seems Sri Krishna had specifically asked for it to "Kuroor Mana" (the
  Namboothiri family who was incharge of the temple, before the Govt. dept. took over), by appearing in the dream of a lady there.
  From that day on His lunch always included "Kadu Maanga"
  
  
• From: sonali (@ pool-151-196-110-208.balt.east.verizon.net) on: Wed Jan 14 17:34:50
  
  hey, i love cooking. i want to know more recipes that i can make home. Bye!
  
  
• From: pooja (@ ) on: Thu Apr 15 06:41:10
  
  Hi CI, thanks for the idea of freezing chapatis, I am going away for fifteen days and so wanted to freeze some chapatis and curries for my husband but wasnt sure whether I could (whether they would remain soft after heating)I am going to try out "frozen chapatis" for the first time and if they work will load up the freezer !! I will keep coming back here for some good tips !!
  
  
• From: prathima (@ cache-mtc-ae09.proxy.aol.com) on: Sat Apr 17 11:33:43 EDT 2004
  
  Hey guys,
  anybody has any kind of idea how dharwad phede is made.Please let me know.
  
  
• From: Neha (@ cache-rf08.proxy.aol.com) on: Mon Jun 14 02:49:02
  
  I would like to know which is the best atta flour or chapati flour in the USA?
  A) Maya
  B) Laxmi
  C) Golden Temple
  D) Swad
  E) Nirav
  F) Sujata (a new brand)
  G) any other brand not listed above (please give name)
  
  i would also like to know how incorporating soy flour works in the roti process?
  
  
  

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