-
Hi Maggie,
Here is the recipe for sambhar powder which Mrs. Mano gave in one of the earlier threads.
SAMBAR POWDER:
Ingredients:
A big handful of dry red chillies, 2 tbsp of coriander seeds, 1 tbsp of Bengal gram, 1 tsp fenugreek seeds, ½ tsp peppercorns, 2 pinches of black gram, 2 pinches of mustard seeds
Method:
Roast all these ingredients in a dry pan for a few minutes. There is no need to fry them to a golden brown colour. When cooled, powder them finely.
-
Hello Mrs.Mano,
I have a doubt regarding freezing chicken. once i buy chicken from shop, i clean it, cube it and marinate it for chicken 65, do i have to put it in freezer or refrigerator if i am going to use it next day afternoon? how long can i store the marinated chicken in freezer?
Thankyou!
Kz
-
Dear arrecipes,
Thank you very much
I have noted and will try to make sambar powder soon.
-
Dear Mrs Mano,
I made jeeraka rasam last night with butterbeans. The smell of rasam was filling my alley way. Wow! it was so good.
Thank you
-
Can somebody please let me know on which page is the recipe for jeeraka rasam of MRs Mano.
-
Hi Orange,
Here is Mrs.Mano's recipe!
JEERAKA RASAM
Soak 1tbsp thuar dal in a cup of water for 1 hour. Soak a small lime-sized tamarind in water for 1/2 hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 1/2 cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with enough water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.
-
Dear foodlover!
Thanks a lot for the feedback on my recipes. I am delighted to know that you have received much appreciation with my recipes.
Regarding Karuppatti-I do not know any particular recipes using it. In villages, people use it in coffee and aappam. You can make single thread syrup with it and use it in some sweets instead of jaggery.
Here is the recipe for Carrot kheer.
CARROT KHEER:
Ingredients:
Shredded carrot- 1 1/2 cups
Milk- 1 cup
Sugar- 3/4 cup
Condensed milk- 1/4 cup
Fried cashew nuts- 2 tbsp
Finely chopped dates- 1/4 cup
Finely chopped banana- 1 cup
Saffron- a pinch
Cardamom powder- 1 /2 tsp
Procedure:
Pressure cook the carrot with little water. When cooled, mash the carrot and add this to a pan with the milk, saffron and the sugar. Simmer it until every thing is combined well. Add the cardamom powder with the condensed milk and allow the kheer to boil for a few minutes. Put off the fire and add the dates and the banana. Mix well and serve as chilled kheer.
-
Dear Suganthi!
Thank you very much for the feedback on Cauliflower and tomato fry. Here is the recipe for ‘Kuska Briyani’. Some people use tomato to enhance the taste. Some use coconut milk to make it delicious. But normally, it is cooked without the coconut milk in the restaurants. This is also called as ‘Ney choru’.
KUSKA BRIYANI:
Ingredients:
Briyani Rice- 6 cups
Onion-6 [finely sliced]
Slit Green chillies-15
Cardamom-6
Cinnamon-4 pieces
Curry leaves- a handful
Chopped coriander leaves-1 cup
Chopped mint leaves- 1 cup
Cloves-6
Cumin seeds-1 1/2 tbsp
Coconut- 1
Ghee-1 cup
Ginger paste-2 tsp
Garlic paste-2 tsp
Salt to taste
Procedure:
Extract thick milk form the coconut. Wash and soak the rice for 30 minutes. Heat a broad vessel and pour the ghee. Add the cumin seeds, cardamom, cinnamon and cloves and fry for a few seconds. Then add the sliced onions and fry until they become golden brown. Add the green chillies and the pastes and fry for a few minutes. Then add the greens and fry for a few seconds. Then add the coconut milk with the rice and enough salt. The coconut milk and the water should have the measurement of 10 1/2 cups. Cook on medium fire. When all the water is evaporated and the rice is cooked to 3/4th, keep it in ‘Dum’. You can add more ghee when placing the vessel in ‘dhum’.
-
Dear Malini!
I regret for the delayed reply. There are some difficulties in the internet connectivity due to a crisis in the submarine cable network in the whole U.A.E here.
Thanks a lot for the feedback on Mysore Masala Dosai.
You can make soft idlis with a blender. We often make idlis only with the blender here. When grinding the black gram, sprinkle water in intervals until you get a fluffy and soft batter. Do not add much water from the beginning itself. The batter should not become hot. For 4 cups of par boiled rice, add 1 cup of raw rice to get soft idlis.
-
Hello KZ!
You can keep the marinated chicken in the fridge itself if you plan to cook it on the next day. Otherwise keep it in the freezer. Actually marinated fish pieces or chicken pieces can be packed in separate plastic covers and kept in the freezer for a month.