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Dear Mrs. Mano & Noodles,
I have posted below the recipe as requested.... Mrs. Mano, looking forwrd to your clarification. Also, was told of another recipe for sweet rice which may fit your requirements... will post it once I get the details right.
CHICKEN KUZHAMBU-II: (Malabar Chicken Kuzhambu)
[This is a dish from kerala and will be delicious with rice, and aappaam varieties.]
Ingredients:
Red chillies-15
Coriander seeds-2tbsp
Peppercorns-1sp
Cumin seeds-1/2sp
Cardamom-4
Crushed Cinnamon-1sp
Cloves-4
Fennel seeds-2sp
Chilli powder-2sp
Bay leaves-2
Chopped small onion-1 cup
Chopped tomatoes-3/4 cup
Shredded coconut-2 handfuls
Garlic flakes-8
Ginger and garlic paste-2tbsp
Curry leaves-a handful
Enough oil
Salt to taste ; Chicken – 1kg
Method:
Heat a kadai and pour enough oil to fry. When the oil becomes hot add half of the chopped onions and fry to a golden brown colour. Then add add the shredded coconut and fry it to a gold colour. the add all the spices one by one and fry well. Then add the powders and fry for a few minutes. Grind this to a fine paste. Again heat a big akdai and pour enough oil. When the oil becomes hot, add the remaining onions and fry for a few seconds. Then add the pastes and the tomatoes. Fry them until they are all well cooked. Add the ground paste with the chicken pieces , enough water and salt and the curry leaves. Let the kuzhambu simmer until the chicken is well cooked and the required thickness is obtained.
Thanks,
Thattai
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Dear Mrs.Mano,
Hope ur doing fine.Thanks a lot for ur wheat apppam recipe.I tried out and it came out very well .Your tips for the uppuma was so useful and now my uppuma comes out very well.Thanks for that one too.
I'm sorry I wasn't able to reply to ur post immmediately cos for the past 2 weeks I was down with flu.I'm yet to try anything new from ur recent posts guess once I feel a little better I will try.
Could u please post the recipe for kuzh?My husband says its made with ragi and buttermilk but I have no clue.I have never had the oppurtunity to taste it but I have always heard about it in the month of adi when a lot of people present it as an offering to Goddess Amman.I guess I haven't mixed up,Pardon me if both are different.
Thanks a lot for ur time. :)
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Dear Mrs.Mano,
I tried the kathirikai-potato kothsu with dosai yesterday night.its really very very nice.i have no words to express my feelings.its a very very superb side dish for hot dosai.ungaloda entha receipeyum ithuvarai nalla illama anathey illai.thanks a lot Mrs.Mano.since i don't have coconut i searched and found this kothsu.its really awesome.thanks a lot Mrs.Mano.Next time i'll try it with pongal.thanks a lot Mrs.Mano.Keep up ur great work.
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Mor rasam
Dear Mano madam,
I read the Mor rasam recipe but couldn't understand what lentils meant?Could you tell me what did you mean by lentil?
Eagerly waiting for your reply to try it out..
Thanks,
Min
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Dear Mrs. Mano..there is one dish i love.."Thavalai Vadai ". Can you gove me the recipe for it?
And Mini..lentils mean Thuvaram Paruppu.
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dear mrs mano,
thanks a lot to ur receipes i am one of the members who have tried ur receipes & have had great success i should say ur pepper kulambu is great i ve tried ur chicken receipes too they r wonderful the chutney receipes r easy & good thanks to u & the great job ur doing.
when time permits could u post the receipe on how to make aloo bujiya i think its a north indian snack it looks like r oma pudi.
thanks.
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Hi,
This site is cool and i ahve tried many recipes from here especially Mrs.Mano's kodoos to her for her dedication and super recipe
Viji
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Dear foodlover!
Here I am posting the recipes of ‘Morkuzhambu’ and ‘Vanghi bath’ for you!
VANGHI BATH [BRINJAL RICE]:
Ingredients:
Small fresh brinjals[diced]-6
Rice cooked with salt- 4 to 5 cups
Tamarind- a small lime size
Sliced onion-1 cup
Turmeric powder- 1/2 tsp
Mustard seeds- 1 tsp
Curry leaves- a handful
Shredded coconut-1 cup
Bengal gram- 1 tsp
Black gram-1 tp
Fenugreek seeds- 1/2 tsp
Asafoetida-a marble size
Red chillies-3 to 5
Coriander seeds-2 tsp
Cinnamon- 1 piece
Ghee- 1 tbsp
Enough oil and salt
Procedure:
Soak the tamarind in enough water for 1 hour and then extract its juice. Fry the Bengal gram, black gram, fenugreek seeds, asafoetida, coriander seeds and the red chillies in a little oil and then powder them finely. Fry the coconut in the ghee to a golden brown colour. Heat a kadai and pour 3 tbsp of oil. Add he mustard seeds and when they splutter add the onion and fry them till they become golden brown. Add the brinjals with the turmeric powder and fry for a few minutes. Then add the tamarind juice with enough salt. When the gravy is thickened, add the fried powder and mix well. Let it cook for a few minutes. Add this to the rice along with the curry leaves and the fried coconut. Mix well.
MORKUZHAMBU:
Ingredients:
This recipe is my favourite which always receives appreciation from my guests. I have already posted this recipe. But I am again posting this with a few alterations.
Ingredients:
Fresh curd- 2 cups
Slightly sour curd- 1/2 cup
Extra curd-1 cup
Shredded coconut- 1 cup
Lentils[thuar dal]- 1 tbsp
Fenugreek seeds- 1/2tsp
Black gram- 1 tsp
Cumin seeds- 1/2 tsp
Green chillies-7
Shredded ginger-1/2 tsp
Chopped tomato-2 cups
Red chillies-4
Mustard seeds- 1tsp
Asafoetida- a pea size
Ladies finger- 250 gram
Turmeric powder- 1/2 tsp
coriander leaves- 1/2 cup
Curry leaves- a handful
Enough oil
Procedure;
Soak the lentils in water for 1/2 hour. Cut the vegetable in to small pieces and then fry them in a dry pan until their colour slightly changes. Take them away. In little oil fry the fenugreek seeds, cumin seeds, and the black gram until they changes into light brown. Then add the lentils and fry for a few seconds. Then fry the green chillies for a few seconds. Then add the coconut with the ginger and fry for a few minutes until they become slightly brown. Then grind them coarsely with the sour curd. Add the remaining curd and mix well. Heat a pan and add 3 tbsp of oil. Add the mustards and when they splutter add the tomato with the turmeric powder, asafoetida and the red chillies.
Fry well on slow fire until the oil floats on top and the tomatoes are mashed. Add the vegetable with a little salt and ¼ cup of water. Cook them till the vegetable is cooked and the gravy is thickened. Add th greens and fry for a few seconds. Now add the prepared morkuzhambu gravy with enough salt. when the morkuzhambu starts to simmer add the extra fresh curd, mix well and put off the fire.
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Thank u !
Dear Mrs.Mano !
Thank u very much for posting vangibhath and mor kuzhambhu recipes.i will try it this weekend and give u the feedback which of course will be very good.I tried bisibelebhath and it came out very good.Thanks once again.
Regards foodlover.
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Dear Neeru!
I regret for my delayed response. How are you? I couldn’t open my laptop frequently as I am now touring Tamilnadu on some urgent business. Here I am posting a different recipe of Mushroom fried rice for you!
Hope this will satisfy you!
MUSHROOM FRIED RICE:
Ingredients:
Shredded carrot-1
Diced onion-1
Cauliflower florets-1/2 cup
Chopped tomato-1 cup
Garlic flakes-6
Shredded ginger- 1 sp
Fennel seeds- 1 tsp
Briyanai rice- 2 cups
Button mushroom-2 cups
Sliced onion- 1 cup
Thinly sliced capsicum- 1/2 cup
Chopped spring onion-1 cup
Slit green chillies-5
Aginomoto-1/2 tsp
Soya sauce- 2 tsp
Chilli sauce- 1 tsp
Salt to taste
Enough oil
Procedure:
Put the first seven ingredients in a pressure pan with 3 cups of water. Pressure cook for 3 whistles. Drain out the vegetable soup. Cook the rice in this water with enough salt. Heat a pan and pour 3 to 4 tbsp of oil. Add the onion with the green chillies. Then add the capsicum with the mushrooms, the spring onions and a little salt. Fry for some minutes until everything is well blended and cooked. Add the cooked rice. Sprinkle the sauces and the ajinomoto. Mix well on slow fire for a few seconds. As the rice is cooked in a vegetable soup, the taste will be very different. Hope you will get the desired effect in this way.