Dear Huldaashoke!
Thank you very much for the feedback on ‘Bisi bele bath’.
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Dear Huldaashoke!
Thank you very much for the feedback on ‘Bisi bele bath’.
Dear Sangeetha!
This math gram is in pale yellow colour and looks exactly like our ‘karamani paruppu’.
Dear Anuu!
I am happy that you have tried the aappam with success. With due practice, you can excel in making spongy aappams. There are so many varieties in aappam. So you can try each and every recipe.
And thanks a lot for the compliments. I didn’t misunderstand on your suggestions. In fact I thank you with all my heart for yr concern on me.
Dear Dev!
Here I am posting a few pickle recipes for you. Again I will continue posting more pickle recipes.
MANGO THOKKU:
Ingredients:
Raw mangoes- 6[for this ottu mangoes or oorukai mangoes are suitable]
Gingelly oil- 400gm to 1/2 liter
Chilli powder- 8 to 10 tbsps according to the taste
Turmeric powder- 1 full tsp
Jaggery- 2 tbsp
Mustard seeds- 2 tsp
Fenugreek seeds- 2 tsp
Asafotida- 2 tsp
Salt to taste
Procedure:
Remove the outer skins of all the mangoes and slice them very thinly into ½ inch pieces. Heat a big pan and roast the fenugreek seeds in a ½ tsp of oil to a golden brown colour. Then remove them away and pour half of the oil in the pan. When the oil becomes hot, add the mustard seeds. When they splutter add the mangoes with the asafotida powder and fry them on slow fire. Add the turmeric powder. When the mango pieces are mashed and cooked add the chilli powder. Cook again for some minutes. Then add the salt and the jaggery. Add the remaining oil gradually. Finally add the fried fenugreek powder. Mix well. Cook for a few minutes until every thing is combined well.
VENGKAYA THOKKU [ONION THOKKU]
Ingredients:
Small onions- 1 cup [grind coarsely without adding water]
Gingelly oil- 1/2 cup
Tamarind- a small lime size
Chilli powder- 1 to 2 tbsp
Turmeric powder- 1 tsp
Fried fenugreek powder- 1 tsp
asafoetida powder- 1 tsp
Salt to taste
Procedure:
Soak the tamarind in 1 cup of warm water for an hour and then extract its thick juice. Heat a pan and add the gingelly oil. When the oil becomes hot, add the mustard seeds. When they splutter add the onion with the turmeric powder. Fry it on slow fire until it is cooked well. Add the tamarind extract and mix well. Cook it until the thokku is thickened. Now add the chilli powder, fenugreek powder, asafoetida powder and the salt. Cook on slow fire until the thokku is turned into a dark red colour and the oil floats on top.
Hi Mrs.Mano,
Thanks a lot for the recipes... Will give them a try once I'm back in SG...
Dear Dev!
Here I am posting a few more pickle recipes for you!
SWEET LIME PICKLE:
Ingredients:
Limes- 12
Green chillies[slit]-6
Garlic [whole] pod-1
Mustard seeds- 1 tsp
Turmeric powder- 1 tsp
Fried fenugreek powder- 1 tsp
Asafotida powder- 1tsp
Vinegar- 1 tbsp
Sugar- 2 tsp
Gingelly oil- 1/2 cup
Salt to taste
Chilli powder- 2 to 3 tbsp
Procedure:
Slice the limes into required pieces. Add the green chilles with enough salt and mix well. Keep them in the sun light for 5 days. On the 5th day, heat a pan and pour the oil. Add the mustard seeds and when they splutter add the garlic flakes and fry them on slow fire slightly. Add the chilli powder and the turmeric powder. Put off the fire and add the remaining ingredients and mix well. Add this mixture to the pickle and let it soak in the mixture for a few days before using it.
TOMATO PICKLE:
Ingredients:
Big tomatoes- 4
Garlic flakes-4
Tamarind- a gooseberry size
Red chillies-6
Turmeric powder- 1 tsp
Fried fenugreek powder- 1 tsp
Asafetida powder- 1 tsp
Salt to taste
Curry leaves- 2 arc
Gingelly oil- 1/2 cup
Mustard seeds- 1 tsp
Procedure:
Grind the tomatoes with the tamarind, red chillies and the turmeric powder to a paste without adding enough water. Heat a pan and add the oil. When it becomes hot, add the mustard seeds and when they splutter add the garlic flakes with the asafetida powder and the curry leaves. Fry them on slow fire for a few seconds. Add the paste with enough salt. Fry it for some minutes until it is thickened, changes into a thick red colour and the oil floats on the surface. Add the fenugreek powder and cook for a few more seconds.
Dear Mrs Mano..how ro make "Araithu vitta sambhar"? And for Keerai..if u want to arachu vittufy..what all should u grind?
Dear Sangeetha!
I have already posted the recipe for ‘Araiththu vitta sambar’. Please check up with my previous recipes. I couldn’t understand yr query which appeared in the next line.
Here I am posting a few new recipes!
GREEN GRAM SOUP:
Ingredients:
Green gram- 1/2 cup[cooked]
Turmeric powder- 1/2 sp
Crushed tomato- 1 cup
Chopped small onions- 5
Chopped coriander leaves-4 tbsp
Chopped mint leaves- 2 tbsp
Enough salt
Ghee- 1 tbsp
Oil-2 tsp
Juice of a lime
Grind the following ingredients coarsely:
Cinnamon-1 piece, red chilli-1, green chilli-1, fennel seeds-1 tsp, cumin seeds- half tsp, peppercorns- half tsp, shredded ginger-1sp, garlic flakes-5[small]
Procedure:
Heat a pan and pour the oil and the ghee. When they become hot, add the chopped onion and fry for a few minutes. Then add the ground masala and fry well. Then add the tomato with the turmeric powder and fry until the tomatoes are mashed well. Now add the cooked gram, greens, salt, and 4 to 5 cups of water. Allow the soup to simmer for a few minutes and then put off the fire. Add the lemon juice and mix well.
TAMARIND ADAI:
Ingredients:
Boiled rice- 31/2 cups
Tamarind- a lime size
Shredded coconut- 11/2 cups
Asafotida powder- 1 tsp
Shredded jaggery- half cup
Red chillies-7
Bengal gram- a handful
Curry leaves- a handful
Enough salt
Procedure:
Soak the Bengal gram in enough water. Soak the boiled rice in hot water for an hour. Then grind the rice with enough salt, tamarind, coconut, jaggery and the red chillies to a slightly coarse batter. Add the soaked Bengal gram and the curry leaves. Prepare adai in a hot griddle.
Hi Mrs. Mano,
I am very regular reader of this thread. I am finding many new recipes when going through the posts. It would be good if we can have an index page like we had in 2005 so we can keep track of all new recipes. If it involves a lot of work, It's OK to leave as is.
Thanks,
Hulda
I am looking for the receipe for Chettinad adai. This one is not coarse like adai but fine, looks like dosa with an intense brownish tinge. The side dish for this is usually Chettinad style onion chutney(if you know, please post it too) and milagai podi. Ms mano can you please help me
Dear Newyorker!
Here is the recipe for Chettinadu adai for you!
CHETTI NADU ADAI DOSAI:
Ingredients:
Raw rice- 1/2 cup
Par boiled rice- 1/2 cup
Black gram- 1/2 cup
Lentils[ thuar dal]- 1/2 cup
Bengal gram- 1/2 cup
Chilli powder- 1 tsp
Fennel powder- 1 tsp
Shredded coconut- 1 cup
Small onions- 1 cup[chopped finely]
Finely chopped tomato- 1/2 cup
Asafotida pr- 1 tsp
Curry leaves, coriander leaves
Salt to taste
Procedure:
Soak the dals and the rice varieties separately in enough water for 3 hours. Grind the rice varieties smoothly. Grind the dals coarsely. Mix together and add all the ingredients to them. Mix well. Make thin adai Dosais.
Dear Hulda asoke!
Thanks a lot for the suggestion. I hope that the moderators will do the index page of recipes soon
Thank You Ms. Mano. How about the Chettinad Onion Chutney
Dear Mrs Mano,
Hope ur doing great.Im sorry for my late reply to ur message to me.I had an sudden loss in my family.My grandfather passed away and I was mourning his loss.Hence I was unable to come online.
Im only now trying to get in terms with it.
I tried out a lot of dishes sometime back and I had written it down to tell u but couldn't come online for almost a month.I tried ur keerai pongal,kathirikkai and potato kosthu,vadai kari,karamani kara kuzhambu,gulab jamun,palak paneer,cashewnut payasam,almond burfi,mysore rasam and veg pulao and i made thavalai vadai twice again : )
Thank u soo much for sharing ur recipes with us.Mam I would like u to tell me how to make kadalai parrupu payasam.As I keep fast for Goddess Santhoshi matha I heard that its one of the neivedhiyam.Thanks for the recipe in advance.
Hello Mrs Mano,
you posted a recipe on Tomato Oothappam some time ago (in the earlier thread) which I have pasted below.
Can you please advise what you exactly mean by "lentils" and "bengal gram". I assumed lentils is thuravam varuppu and bengal gram is muzhu ulundhu. Is this correct? I know there are multiple variations so wanted to be sure.
Thank you.
TOMATO OOTHTHAPPAM:
Ingredients:
Boiled rice-1 1/2 cups
Raw rice- 1/2 cup
Fenugreek seeds- 1/2 tsp
Lentils- 2 tbsp
Bengal gram- 1 tsp
Tomato [chopped] - 1 cup
Tamarind- a lime size
Red chillies- 5
Salt to taste
Procedure:
Soak the rice varieties with the fenugreek seeds and the lentils in enough water for 4 hours. Then grind them to a fine batter with the tomatoes, red chillies and tamarind. Add enough salt and allow the batter to ferment for 5 hours. Now you can make ooththappams as usual. You can add finely chopped onion[ 1 cup] as optional.
Bengal gram is kadalai paruppu
Hi Mrs. Mano,
I tried ur Ennai kathirikkai curry, it was an instant hit. Thanks a lot. Can u please post a recipe for "Masala Peanut".
Thanks a lot.
Dear Mrs.Mano,
I tried ur Soya vegetable masala.Its a great hit in my family.Ennaku soya chunks vachu enna seyyanae theriyama pathappa i got this receipe.its really nice.I thought garlic rawa pottu araikirathunala we'll get some raw smellnu.but not like that.its a diff kurma.thanks a lot Mam.
Dear Anuu!
Yr grandfather’s death is a great loss. I am sorry about it. I hope you would have recovered from it by now.
As I am in Tamilnadu now[Thanjavur] searching a suitable bride for my son, It takes a little more time to reply for the queries posted here. I really regret for my delayed response.
I am delighted to know that you are trying so many recipes of mine with great success. Here is the recipe of ‘Kadalaipparuppu payasam’ which you have required.
KADALAIPARUPPU PAYASAM:
Ingredients:
Kadalaipparuppu- 1 cup
Jaggery- 2 cups
Cardamom powder- half sp
Saffron-a pinch
Thick milk- 2 cups
Thick coconut milk- 1 cup
Cashew nuts fried in ghee- 2 tbsp
Raisins fried in ghee- 2 tbsp
Coconut chunks[thengkai pallu]fried in ghee- 2 tbsp
Salt- a pinch
Procedure:
Soak the saffron in hot milk for half an hour. Cook the Bengal gram to a soft texture in enough water and then drain the unwanted water completely. Prepare jaggery syrup with one thread consistency [kambi paagu]. Pour this to the cooked-coarsely mashed Bengal gram with the milk, a cup of warm water and the salt. Cook for some time until every thing is well combined. Add the raisins, cashew nuts and the coconuts. Lastly add the coconut milk and the cardamom powder. Mix well and cook for a few minutes on slow fire.
Hello rks!
‘Lentils’ is ‘Thuar dal[thuvaramparuppu] and Bengal gram is Channa dal[kadalaipparuppu].
Hello rks!
‘Lentils’ is ‘Thuar dal[thuvaramparuppu] and Bengal gram is Channa dal[kadalaipparuppu].
Dear Kavim10!
Thanks a lot for the feedback on ‘Ennai katharikkai curry’. Here is the recipe for’Masala peanuts’.
MASALA PEANUTS:
Ingredients:
Peanuts- 1 cup
Gram flour- 1 cup
Rice flour- half cup
Soda bi carbonate- quarter spoon
Chilli powder-1 tsp
Asafoetida powder- 1 tsp
Coarse Garlic paste- 1 tsp
Ghee- 1 tbsp
Salt to taste
Curry leaves- a handful
Oil to fry
Procedure:
Slightly fry the peanuts in a dry pan and then remove the skins. Add all the ingredients to it. Mix with a little water to make a thick mixture. Heat the oil. Put 2 tbsp of peanuts masala in it. Wait for a second. Then spread the peanuts with the help of a flat spoon. Allow the peanuts to fry into golden brown. Thus complete all the peanuts. You may add extra gram flour or lessen the quantity according to the texture of the peanuts.
Dear Cynthiya!
Thank you very much for the nice feedback on soya curry.
Dear Mrs. Mano,
Can you please give me the recipe for baked rasamalai from ricotta cheese.
thanks,
sudha
Dear Mrs Mano,
We tried the Gobi Manchurian from your recipe last night! It was really yumm!
And for today, the wife has made your karamani kaara kozhumbu. I will eat it and then post my feedback on that too, after lunch! :)
Dear Sudha!
I have seen the recipe you have asked in some websites. But I havent yet experimented it. I always use milk powder to prepare the rasamalai. I have already posted it in this thread.
Dear Badri!
Thanks a lot for the feedback on Gobi Manchurian. I really hope that Karamani kara kuzhambu willalso be a success.
Dear Mrs Mano, yes, it too was a success! Everyone in the office who tasted a bit also found it really good and were asking what this is.
Actually, since we were running a little low on karamani, my wife used karamani along with Rajma (red kidney beans) but the taste was still really great!
What is karamani caleed in english?... is it black eye dhal?...
dhal is not english!! :roll:Quote:
Originally Posted by dev
But yes, black eyed peas :)
:notworthy:Quote:
Originally Posted by Badri
Thanks, Badri...
We tried making TOMATO OOTHAPPAM and found them to be very flat not as fluffy or soft as the OOTHAPPAMS made out of the regular Dosa batter. Please advise whether this is because of the high proportions of rice and no ulundu at all in your recipe.. Also please clarify whether you mean Kadalai Paruppu as Bengal Gram?
Regards
Baskaran
Quote:
Originally Posted by rks
Quote:
Originally Posted by bharati
Hi Mrs.Mano,
Tried milagu kulambu y'day..tasted great... a very good recipe when laid down by cold & fever...:)
Made milagu kulambu again today... only variation is that I added a bit of pottu kadalai while grinding the spices so that thae curry will thicken faster... it tasted great... Thanks again, Mrs.Mano...
Regarding indexing this thread, I'll do it whenever I find time... sorry, a bit busy these days...
Hello Mrs. Mano,
I tried ur Peanut Masala, it was excellent. Thanks a lot for ur quick reply and also for this wonderful recipe.
If time permits, can u please post the recipe for Thirunelveli Halwa / Mascot Halwa.
Good luck on ur Bride search for ur son.
Thanks
Dear Badri!
Thanks a lot for the nice feedback.
Hello Baskaran.ramamurthy!
As I do not have my file with me, I couldn’t clarify yr doubt. Any how, please add a handful of black gram to soak with the rice varieties. Definitely it will yield good result after fermentation.
Yes. ‘Kadalaiparuppu’ is Bengal gram in English.
Hello Dev!
Thank you very much for yr nice feedback on Milagu kuzhambu.