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hi R,
i cook rice in microwave the following way:
1 cup rice(ponni) + 2 cups water(can add little more to get more soft rice)- cook for 15 minutes uncovered. let stand in the microwave for 2 minutes more. Rice is ready !
abt adding mooong dal i don't know as i have not tried that.
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Hi di,
Thanks di for yr suggestion.
But, I tried with 3 cups of water too and it is soft for adults; for 2 yr old kid, that softness is not sufficient. After 3 to 4 hrs., the rice grain is loosing its softness!
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Hi everyone,
I am new to this forum. I saw the postings, i got interested in Mrs Mano's recipes. Can anybody tell me how i can get it.
thank you
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Hi R,
To avoid the rice becoming separate granules after few hours, as soon as you cook the rice, (while it is still steaming hot), you just take a small amount of rice for your baby and crush it nicely with a karanadi(or big spoon). Just before giving to your baby you can just mix it with very little water(1/4 cup or less) and heat it in microwave. This should definitely make it soft enough for your baby.
This is what I do for keeping the Rice soft for my 18 months old baby.
Hope this helps.
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That sounds a better idea..But, this is for carrying purpose..still, can try yr idea of adding hot water while feeding though cant reheat.
Thanks..
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Though you can't reheat while travelling, if you had crushed the rice well (while it was hot), definitely it should be ok for your baby, if you just add few spoons of water to the crushed rice, just before feeding him/her.
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Hello Kavitha Senthil!
Thanks a lot for the feedback on palgova, puttu, and urundai kuzhambu.
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Dear Honey dew!
Thank you very much for the feedback on potato fry.
I had already heard that Sharp is a good brand. Its features seem very interesting. You can buy this.
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Dear Nalabagam!
With Gothumai rawa, you can prepare varieties of uppuma, sambar sadham and idli. You can also prepare prathaman[payasam] with this. I have already posted a recipe of sambhar sadham. In place of rice, you can add this rawa and prepare as the recipe says. It will be very delicious.
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I am posing here again a few vegetarian recipes.
SENAIKIZHANGU ROAST [YAM ROAST]:
Ingredients:
Yam-1/2 kilo
Turmeric powder- ½ tsp
Onion [finely chopped]- 1 cup
Tomato- 1 cup
Chilli powder- 1 tbsp
Fennel powder- 1 tsp
Chopped coriander leaves- ½ cup
Salt to taste
Oil- 5 tbsp
Method:
Cut the yam into small pieces and boil them in enough water until they are cooked. Drain the water. Heat a kadai and pour the oil. Add the chopped onion and fry for a few minutes until they become golden brown. Add the chopped tomatoes with the turmeric powder and fry the vegetables until they are mashed well and the oil floats on top. Now add the yam pieces with the chilli powder, fennel powder and enough salt. Fry the yam pieces until they are cooked and roasted well.
KARUNAIKIZHANGU MASIYAL:
Ingredients:
Karunaikizhangu- ¼ kilo
Tamarind- a small lime sized
Sambar onions[finely chopped]- 1 cup
Chopped green chillies- 2 tbsp
Black gram- 1 tsp
Mustard seeds- 1 tsp
Curry leaves-a handful
Oil- 4 tbsp
Salt to taste
Turmeric powder- ½ tsp
Method:
Soak the tamarind in a cup of water and extract its juice. Boil the vegetable in enough water until they are cooked. When cooled, remove the outer skins and mash them finely. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter add the black gram with the curry leaves. Fry them for a few seconds and add the chopped sambar onions. Fry them to a golden brown colour. Now add the mashed karunaikizhangu with the tamarind extract, turmeric powder and enough salt. Cook it until it is thickened.