Dear Mrs. Mano,
Thanks for clarifying my query. Sorry I couldn’t reply sooner. I would appreciate if you could give me the recipe for aloo bonda. Please take your time.
Thanks & Regards,
Suganthi.
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Dear Mrs. Mano,
Thanks for clarifying my query. Sorry I couldn’t reply sooner. I would appreciate if you could give me the recipe for aloo bonda. Please take your time.
Thanks & Regards,
Suganthi.
thanku
Hello Mrs Mano
Thank you for showing me the Ishtu recipe on Bawarchi. Looks coconut is an integral part of isthu. Ramanan
Ramanan
Hello,
Can anyone send me the entire collection of Mrs.Mano's recipes.
Thanks.
Sankar
The entire collection of Mrs.Mano's recipeshave been sent to your e-mail address sanrays@gmail.com Enjoy.
Ramanan
Thanks very much Mrs.Mano, for such a prompt response. Will try out your method and let u know.
Can you give tips on how to get correct round shape of paniyaram ? I always get little concave cups and if I pour more batter {to get the globe shape}, the paniyaram remains uncooked in the centre .
And also, I would like your advise on the correct type of vessels to use in Indian cooking, like for sambar, rasam etc. is non-stick ok or should we use only steel ? Likewise, for deep-frying vada, poori, appalam, I'm using the iron vanali {which I also use for roast poriyals}, is that harmful ? Do suggest , whenever you have time, the correct vessels to be used for all items we normally cook.
Thanks a ton for your time,
Indu.
Hello Suganthi!
Here is the recipe for ALOO BONDA [POTATO BONDA].
POTATO BONDA:
Ingredients:
For potato masala:
Potato-250 gms, onion[sliced- ½ cup], chopped green chillies- 2 tsp, chopped coriander leaves- ¼ cup, curry leaves- 2 arcs, mashed tomato- 1/3 cup, turmeric powder- ½ tsp, gram dal powder- 2tsp, mustard seeds- 1tsp, black gram- 1 tsp, Bengal gram- 1 tsp, salt to taste, cooking oil- 3tbsp, asafetida powder- 1 tsp
For the batter:
Gram flour-2 cups, plain flour-2 tbsp, raw rice flour- ¼ cup, corn flour-1tbsp, chilli powder-1/2 tsp, soda bi carbonate-2 pinches, salt to taste, and enough oil to fry
Procedure:
Pressure cook the potatoes. When they are cooled, peel the skins and mash them finely.
Heat a kadai and pour the oil for masala. When the oil becomes hot, add the mustard seeds. When they splutter, add the black and Bengal grams and fry for a few minutes to a golden colour. Add the chopped onion, green chillies, turmeric powder and the tomatoes and fry well until they are cooked and mashed. Add the chopped coriander leaves, curry leaves and the mashed potato with enough salt and the gram dal flour. Fry them on a slow fire until they are well combined to a solid mass. When cooled, make small balls out of them.
Put all the flours with the chilli powder, soda bi carbonate and salt in a bowl. Make a batter like idli batter by adding enough water to them. Let the batter stand for ½ hour. Heat a kadai and pour enough oil for frying the bondas. When the oil becomes hot, take a ball, dip in the batter,coat evenly and toss it in the hot oil. When it turns to a golden brown colour, take it away and put it on a kitchen towel. You can fry 5 bondas at a time. Thus complete all the balls
Hello Saritha!
Thanks a lot for the feedback on Carrot Halwa.
Dear Indu!
The batter for the paniyaram should be like the idli batter. If you pour a tsp of batter, the batter itself will sit into a round shape.
For preparing sambar, rasam and koottu varieties, you can use Hindalium vessels. [It is also called as Calcutta chatti]. I always do not prefer non-stick vessels as they get cracks even if we use them very carefully. Very expensive non-stick vessels do not yield to cracks. Copper bottom vessels absorb heat quickly and we should be very careful in cooking these vessels. For frying vada, poori and appalam, iron kadais, non-stick kadais and hindalium kadais are suitable. It is not harmful in cooking iron vanali.
.
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