Dear Mrs.Mano:
We had your wheat dosa this morning. Adding asofetida to the batter is different, but it did enhance the taste. Thank you very much. Everybody enjoyed it.
Thank you.
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Dear Mrs.Mano:
We had your wheat dosa this morning. Adding asofetida to the batter is different, but it did enhance the taste. Thank you very much. Everybody enjoyed it.
Thank you.
Dear Mrs. Mano:
We had your Aattukal[paaya] soup this morning and it was so good to have as such. Our family even denied the bread that I served with. I never knew that aattukaal soup has ground coconut in it.
Thank you as always.
Dear Cdj!
Thanks a lot for the Diwali Greetings! I hope you would have celebrated the Diwali in a grand manner. We do not celebrate Diwali in our home. We celebrate only Pongal in an auspicious way. So there were no palakarams in our home. Any way our restaurant prepared badhusha, black gram bhoondhi, vennila burfi, jangiri, laadu, murukku, Mixture, Pakoda etc. Again thank you very much for nice feedbacks on Basundi, Adhirasam, Badhusha, and Wheat dosai!
Dear suvai!
Hope you would have celebrated Diwali happily with your family. How are you?
I am posting here a tasty chutney which is a favourite side dish for dosai varieties and idlies.
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TOMATO ONION CHUTNEY:
Ingredients:
Sambar onion-2 handfuls
Medium tomato-3
Coconut-half
Black gram-half cup
Bengal gram- half cup
Red chillies- a handful
Salt t taste
Asafetida powder- 1 tsp
Gingelly oil- 5 tbsp
Mustard seeds-1 tsp
Curry leaves- a few
Black gram- 1 tsp
Procedure:
In 4 tbsp of oil fry the dals with the chillies to golden brown colour.
Take them away and fry the onions and the tomatoes with the asafetida powder in the same oil to golden brown again.
Shred the coconut finely.
Grind all the ingredients with enough salt to a coarse paste.
Heat again a tbsp of oil.
Add the mustard seeds and when they splutter add the black gram and the curry leaves.
Fry them to golden brown and pour this tempering to the chutney.
Dear Mrs.Mano:
I prepared your dried prawn podi yesterday and it is so delicious. Since I prepared with only 100 gms. of dried prawns, I think I added more coconut, but the taste was wonderful. Next time I will reduce the coconut.
Thank you so much again.
Dear mrs mano,
All is well thank u...:-) & hope the same with u.
I tried your tomato chutney....it is very very different to what i make.....taste is abhaaram....thank u for a good recipe...:-)
Can you all share some tips on preserving fresh curry leaves. Curry leaves are not available in Afghanistan and I usually carry them from Sri Lanka and now I have got hold of some Indian friends who can carry curry leaves for me from India too. But I need to preserve them at least for 6 -8 weeks. Please share some tips friends. Would really appreciate it.
mrs mano nga...:-) epadi irukeenga?
mudiyumbothu.....intha recipes kidaithaal podunga plz...:-)
a) sigappu arisi payasam
b) paavakai puli inji
c) thengai paal kuzhambu
d) middukka vathal kuzhambu
e) pidhukku paruppu sambar,
f) mochai verkadalai piratal
g) vellai poosani alwa
h) thengai bun
ellaam village recipes ;-)must be interesting for sure
thank u nga in advance...;-)
KEERAI PORIYAL
This is a simple keerai poriyal. This can be prepared with other keerai varieties like mulai keerai, ponnaangkanni keerai and arai keerai. Adding coconut oil enhances the taste.
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கீரை பொரியல்
Ingredients:
Palak keerai- 1 bunch
Sambar onions- a handful
Garlic flakes-10
Salt to taste
Chopped coriander- 1 tbsp
Coconut oil- a few drops
Oil- 1 tbsp
Slit green chillies-2
Procedure:
Chop the keerai finely.
Also chop the sambar onions and the garlic flakes finely.
Heat a pan and pour the oil.
Add the chopped onions and garlic with the green chillies and fry them for a few minutes under medium fire.
Add the coriander and fry for a minute.
Then add the keerai and mix well.
Cook until they are shortened into a green mass and all the water in it evaporates.
Add the salt and coconut oil.
Cook for a few minutes.
Keerai poriyal is ready now!
Dear Mr.Roshan!
keep always the curry leaves in a clean glass bottle and it will remain fresh even after 15 days! I am keeping the curry leaves fresh in my kitchen in this way. Do not wash them before putting in the glass bottle. Just pluck off the leaves from the stalk , put them all in a glass bottle and keep it in the fridge. That is all.
Dear Suvai!
Thanks a lot for the lovely appreciation on Tomato chutney.
Suvai!
From where did you get these kind of unknown recipes? please go through my comments on them here and do reply me!
1. sikappu arisi paayasam:
This I know. This is also kalled as 'puttarisi'. Village people used to eat this once upon a time. It is called as 'sikappu samba arisi'. Nowadays it is very rare to get. Soon I will post this recipe.
2. Pakalkai puli inji:
puli inji is always the most favourite kerala dish. But I have never tasted bitter gourd puli inji.
Here is the link for it.
http://www.ifood.tv/recipe/pavakka_p..._ginger_pickle
3. Thengai paal kuzhambu:
There are some varieties on this recipe. In this name, a famous chettinadu kuzmabu is there. And again there is a recipe called 'Murungkaikai theengaipal kuzhambu. Also there are a few varieties of thengai pal kuzhambu based on kurma recipes. Which recipe do you like to have?
4. Midukka vatral kuzhambu:
I never heard about this. what kind of vegetable is this?
5. Pithukku paruppu sambar:
this I can give the recipe, I think.
6. Mochai veerkkadalai pirattal:
Mochai means dried mochai or fresh mochaikkai?
7. Vellai poosani alva:
This is also called as Kasi halwa. This I can give recipe to you.
8. Thengai Bun:
I am also having this recipe.
Mrs.Mano, I guess Suvai must have read about these dishes here...
http://www.hindu.com/mp/2010/05/13/s...1350940100.htm
Mrs Mano, I tried your wheat Dhosa last night and it turned out well and was tasty too. Easy to make as well. Thank you :)
Thanks also for the tip on preserving curry leaves. Will try it out.
And many thanks for the palak keerai poriyal recipe. I will try it this week. The only keerai that is available here in Afghan is Palak.
BTW I am not a Mr :P :oops:
Roshan, u might be aware of it...but incase... palak poriyal with eggs added to it taste superb... Proceed as per the recipe given by MRs.Mano...omit garlic... towards the end add 2 eggs and scramble... let cook till the eggs are done...
Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen... :oops:Quote:
Originally Posted by Roshan
Vadivelu : why Dev? Why ?Quote:
Originally Posted by dev
:rotfl2:
Sounds great ! Thanks :)Quote:
Originally Posted by dev
:oops: :oops: :oops:Quote:
Originally Posted by PARAMASHIVAN
But ennai kuda Dev-ngra peyarai vechu niraya per MRnu ninaichu irukaanga...:lol:
You can do the same with drumstick leaves... and beans / long beans aswell...Quote:
Originally Posted by Roshan
Quote:
Originally Posted by dev
amaam amaam dev....that is the link that got me all intrigued.
mrs mano nga.....:-) the list is from that link that dev has given. I came across it while browsing....was very keen to know what those items were...
[quote
1. sikappu arisi paayasam:
This I know. This is also kalled as 'puttarisi'. Village people used to eat this once upon a time. It is called as 'sikappu samba arisi'. Nowadays it is very rare to get. Soon I will post this recipe.
( Thank u nga mrs mano...will look forward to it )
2. Pakalkai puli inji:
puli inji is always the most favourite kerala dish. But I have never tasted bitter gourd puli inji.
Here is the link for it.
http://www.ifood.tv/recipe/pavakka_p..._ginger_pickle
( Thank u nga for the link.....even i have heard of puli inji but not paavakai puli inji )
3. Thengai paal kuzhambu:
There are some varieties on this recipe. In this name, a famous chettinadu kuzmabu is there. And again there is a recipe called 'Murungkaikai theengaipal kuzhambu. Also there are a few varieties of thengai pal kuzhambu based on kurma recipes. Which recipe do you like to have?
( oh neraiya varieties irukungala??? onga kita irukarthu the ones that u think will be easy to make podunga mrs mano plz)
4. Midukka vatral kuzhambu:
( athaan enakum therileenga mrs mano.....:mrgreen: i was hoping u wld know...;-)
I never heard about this. what kind of vegetable is this?
5. Pithukku paruppu sambar:
this I can give the recipe, I think.
( would love to have the recipe for this saambar nga )
6. Mochai veerkkadalai pirattal:
Mochai means dried mochai or fresh mochaikkai?
( i would assume if fresh or if its dried then maybe we wld need to soak & pressure cook before we make the pirattal )
7. Vellai poosani alva:
This is also called as Kasi halwa. This I can give recipe to you.
(ohh ithu thaan kaasi halva vaa??? plz do share the recipe)
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8. Thengai Bun:
I am also having this recipe.
( this i am really curious to know its ingris )
thank u nga mrs mano for yr efforts in posting my requests :-) even though some of it is going to be difficult to obtain )[/i][/b]
Hello Mrs. Mano,
I am also searching for the coconut bun recipe. I used to love it as a child. The bun is as big as a dosai and sweet coconut stuffing sandwiched between the bun. If you have the recipe can you kindly post it as and when time permits. Thanks.
Suja
Dear Suvai!
I am posting here the recipe for ‘pithukku paruppu sambar’.
PITHUKKU PARUPPU SAMBAR
பிதுக்குப் பருப்பு என்பது Pod-லிருந்து நீக்கப்பட்ட பச்சை மொச்சைக்கொட்டைகளை சில மணி நேரங்கள் தண்ணீரில் ஊறவைத்து அதன் தோல்களை பிதுக்கி எடுப்பதுதான். தோல் நீக்கப்பட்ட மொச்சைக்கொட்டைகளை மற்ற காய்கறி போல அப்படியே சாம்பாரில் உபயோகப்படுத்தலாம்.
Ingredients:
Thuar dal- 3/4 cup
Tamarind- a small lime size
Sambar podi- 2 tsp
Turmeric powder- half sp
Onion [chopped]-1
Finely chopped tomato- 1 cup
Slit green chillies-3
Chopped coriander- 2 tbsp
Asafetida- half sp
Oil- 4 tbsp
Pithukku paruppu- 1 cup
Salt to taste
Mustard seeds- 1 sp
Procedure:
Pressure cook the dal with enough water.
Soak the tamarind in a cup of water for half an hour and extract its juice.
Heat a big pan and pour the oil.
Add the mustard seeds and when they splutter add the chopped onion and the green chilies.
Fry for a few minutes and add the tomatoes with the asafetida and the turmeric powders.
Cook on medium fire until the tomatoes are mashed well and the oil floats on top.
Add the coriander and cook for a few seconds.
Pour the tamarind extract and add the pithukku paruppu with enough water and salt.
When the pithukku paruppu is cooked, add the cooked dal.
When the sambar starts to simmer again, turn the fire in to low and sprinkle the sambar powder.
Mix well and cook for a few seconds.
Pithukku paruppu sambar is ready now!
www.manoskitchen.blogspot.com
www.muthusidharal.blogspot.com
Dear mrs mano...thank u nga for the pithuku saambar.....pannidaren seekiramey & will give u the feed back...;-)
hope all is well nga :-)
Dear Mrs.Mano, tried CURRY LEAVES KUZHAMBU from you blog and it was loved by all at home... I din't have vadagam for thalippu and poppy seeds but still the curry was delicious... Thanks a lot for sharing the recipe...
For those who want the recipe, here is the link...
http://manoskitchen.blogspot.com/201...-kuzhambu.html
Dear mrs mano....i made the pithuku parrupu saambar....I had some frozen pithuku parrupu & it turned out very well. The flavor is excellent . Thank u nga...:-)
I also made your aval payasam....which turned out slurpy slurpppp.... :mrgreen:
Dear Suja Rajkumar!
The thengkai bun which i have said is like an appam fried in a pan. May be it could be cooked as dosa and the sweet filling combined with coconut, sugar, and cardamom can be filled inside. We can try it like that.
Dear Dev!
Thanks a lot for the nice feedback on 'curry leaves kuzhambu". Due to continuous cold and fever, I could not post this reply earlier.
Dear Suvai!
Thank you very much for the lovely feedback and appreciation for the 'pithukku paruppu sambar' as well as ' aval payasam'.
Dear Suvai!
Here I am posting the recipe of ‘Thengkai Bun’ for you! This is like an appam and any
tomato chutney or kurma is suitable for this dish.
COCONUT BUN:
Ingredients:
Shredded coconut- 100gms
Raw rice- 200 gms
Par boiled rice- 200 gms
Salt to taste
Ghee for frying
Procedure:
Soak the rice varieties in enough water for 5 hours.
Then grind them to a fine batter along with the coconut.
Let it ferment for 8 hours.
Heat a pan and pour a little ghee.
Pour a ladle full of batter with the thickness of small ooththappam.
Cook on both sides to golden brown.
Here I am posting a tasty recipe.
I have learnt this from my friend.
Potato chappathi is suitable for breakfast as well as Lunch and dinner.
Any tomato kurma or tomato chutney is suitable as a side dish.
POTATO CHAPPATHI
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உருளைக்கிழங்கு சப்பாத்தி
Ingredients:
Medium sized potato-3
Plain flour- 2 cups
Ghee- 1 tbsp
Powdered sugar- 1 tsp
Salt to taste
Procedure:
Boil the potatoes in a pressure cooker and mash them finely when they are still hot.
Sieve the flour and mix it with the potato thoroughly.
Sprinkle the sugar and salt.
Pour the ghee.
Mix well and knead into smooth dough.
Water can be added according to the requirement.
But it should be added little by little.
Otherwise the dough will loosen after some minutes.
Prepare as usual chappathies and cook them on both sides to golden brown.
www.manoskitchen.blogspot.com
www.muthusidharal.blogspot.com
Dear Mrs.Mano, hope u have recovered from the flu now... take good care of ur health...:)
Dear Mrs. Mano, take care of your health.
Health is very important to us.
Kugan98
hello nga mrs mano....thank u veryyyyy much for the coconut bun recipe.....sounds very delicious...try pannida vendiyathu thaan ....thank u once again nga.....& hope that you have fully recovered from your cold & flu.
Mrs Mano,
Could you post the recipe for methi paratha and aloo capsicum curry
Aunty,
Many more happy returns of the day. We wish u a great year ahead.
I WISH ALL THE HUBBERS A VERY HAPPY NEW YEAR!
Mrs.Mano:
Wish you a very prosperous and healthy New Year.
Dear Mrs Mano!!!
May the Year 2011 Bring in More Joy & Happiness along with Good Health to you & all your family members!!!!
With much regards,
:-)
cdj....:-) wish you & yours the same too nga!