Dear Padmasini!
You can cook the shredded pumpkin in milk by steaming. Do not pressure cook it. The raw smell will go away with the steam.
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Dear Padmasini!
You can cook the shredded pumpkin in milk by steaming. Do not pressure cook it. The raw smell will go away with the steam.
Dear Chamy!
According to the size of the potatoes, the quantity of pottukkadalai powder sometimes varies. Reduce the quantity of pottukkadalai powder and then try again.
Hi Mrs.Mano,
Can I substitute jaggery in the place of sugar with the same ratio?
Thanks.
Dear Mrs.Mano
I made "Kuska Biryani" last night and the taste was amazing..My husband appreciated it very much.
Thanx a lot.
Regards,
GVB
Dear Mrs Mano,
I made coconut burfi couple of days before.I should have made a small box full and by the end of the day just a spoonful was all left for me.
Few recipes that i felt is going to take lot of time and lot of care, you make it sound simple and make even me feel "oh that's easy, i can prepare it"
Thank you
Dear Mrs. Mano,
Hope that you are doing well. I have been away from this forum for quite a while due to a variety of reasons, but have been trying a few of your recipes over the past couple of weeks and wanted to let you know how they turned out.
My husband made the Chicken Chettinadu Curry. It came out very well indeed. You had not mentioned when to add the powdered spices, but going by past experience, I asked him to add it after the onions were done. I hope that is correct. Also, he roasted the coconut mix till it was a light golden colour and there was a good aroma. I hope that is also accurate. I did find that the poppy seeds did not grind very well. Is there any way to overcome this? It was very well appreciated by my parents as well.
Made the podalangai kootu with coconut. That was aslo very good. I found it a little bit spicy. But I think that was because I doubled the 'to grind' ingredients as I doubled the amt of veggies. But coconut was still one cup. So maybe I went wrong there. Taste was very good though.
The Chettinadu biryani was also very good. I would suggest to those who want to try it, to make it a few hours ahead if possible, as the flavour REALLY becomes better over time.
Made adai as per your recipe. This was also very good. It had a very good texture - crisp but soft, and also browned very well.
I think that covers everything that I tried. Thanks again for all your recipes - they really make a difference to our dining experience.
Warm regards,
Thattai
Dear Mrs. Mano,
Plz. don't worry about the late reply to my query. It's really nice of you to take time out to clarify the doubts of all the hubbers here. Thank you for your tips on making soft idlies. i will try it and let you know.
I made Vaazhaipoo vadai few days back. It was so tasty and my hubby couldn't stop praising and also eating vadai :D . Thanks again for sharing the recipe.
Malini
Dear Mrs. Mano,
Hope you are doing good! Could you give me the recipe of puli pongal? I believe it's a Iyengar traditional food.
Thanks!
Thanks for the suggestion will try white pumpkin halwa this weekend.
Thanks for replying Mrs.Mano.
Can you please post a nice recipe for making Crisp Sardines Varuval, like in many chettinad, non.veg restaurants in Coimbatore, Chennai ? What is the best dish to accompany this varuval ?
Can even Nethili meen [anchovies] be prepared similarly ?
Thanks & bye,
Urmila.