Dear Mira!
You can buy big iron tawa with a slight curve in the center. With this type you can prepare dosas as well as aappams. The tawa must be very thick.
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Dear Mira!
You can buy big iron tawa with a slight curve in the center. With this type you can prepare dosas as well as aappams. The tawa must be very thick.
Hello kals!
One of the forum hub friends, Mrs.KH divided my recipes in to 2 parts and used to send the persons who liked to have them. Now she doesn’t visit the forum hub as she engaged into some personal commitments.
Dear Mrs Mano
Thank u very much for the gulab jamun recipe . Thanks for clarifying about the soda . I will post the feedback after trying the jamun ..
Take care ..
Hello Mrs.Mano,
Can u pls post recipe for parupu urundai kuzhambu? Thanks in advance.
Dear Mrs.Mano,
I would like to know how to make puffy uthappams.I get it thick around the corners but in the middle its just thin like dosa.Shud i add anything to the batter?Could u also tell me how to make raitas like they do at restaurants?Everything looks blended and the taste is so incredible.Please let me know whenever u find time,Mrs.Mano.
Warmly,
Suganthi
Dear Kavitha Senthil
I,m reposting the paruppu urundai kuzhambu from Mrs Manos recipe collection for u .
PARUPPU URUNDAI KUZHAMBU:
Soak a small orange sized tamarind for ˝ hour and then extract the thick juice out of it. Soak 1 cup of lentils with a handful of Bengal gram for 2 hours and then grind with 1sp fennel seeds, 3 red chillies and 2 green chillies coarsely like we grind for ‘Masal vadai’. Add enough salt when grinding the dhals. Add 1 cup of chopped onions, 2tbsp chopped garlic flakes, curry leaves and ˝ cup shredded coconut. Mix well. Make lime sized balls. In a deep vessel. pour gingelly oil. Add one cup of chopped sambar onions and 2 cups of crushed tomatoes. Cook on moderate fire until they are well mashed and the oil floats on the surface. Powder 1sp fennel seed and 1sp fenugreek seed coarsely. Add the powders and some curry leaves to the tomatoes and fry for a few minutes. Pour the tamarind extract. Add 1sp turmeric powder, 2tbsp chilli powder and 3tbsp coriander powder. Add enough salt. Let the kuzhambu simmer for a few minutes. Now add the balls 5 at a time and when they come on the surface, then add the balls again. Thus complete all the balls. When dropping the balls in the kuzhambu, the consistency of it must be watery. The fire should not be high. After completing the balls the kuzhambu must simmer for a few minutes. The kuzhambu will thicken when we finish the cooking. You can add pieces of drumstick and it will enhance the taste and the flavour. It must be added and cooked well before dropping the balls.
Hello Mrs.Mano !
i tried ur microwave palgova and carrot halwa recipe and it came out really nice.Thank u for the recipe.I need recipe of sathu maavu or any other healthy maavu which can be mixed with water and can be given to 10 month old baby.Also i will go for a long trip to India.So I want tips and ideas abt storing foods in the freezer so that my husband can heat it and eat.Thanks in advance.
Regards
Foodlover
Thanks Kz and Kavitha senthil for the idea.I have a toaster oven which doesn't have broiler function in it.iam trying to find a solution thru trial and error method :P
Hi foodlover,
If you dont mind, a suggestion for you. There was a thread for sathu maavu which has lots of info., about the same. You can get a recipe from Mrs.Mano as well as collect those info., so that can feed yr baby with variety of sathu maavus.
I am still giving my 22 months old daughter with two variety of sathu maavu.
Good luck.
Thanks R ! i read the sathu maavu thread .It was useful to me.Thanks again .Regards Foodlover.