Hi Mrs Mano,
I made urundai kuzhambu yesterday,it was very tasty..thanx a lot...
Can you plzzz post the recipe for kara adai and also the sidedish.
Thanx a lot
sk
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Hi Mrs Mano,
I made urundai kuzhambu yesterday,it was very tasty..thanx a lot...
Can you plzzz post the recipe for kara adai and also the sidedish.
Thanx a lot
sk
Hi Mrs.Mano,
Can you please give tips on how to get the dryness in any greens [palak, keerai etc.] poriyals ? Always the palak poriyal I make, is wet and not dry , udhir udhiri. I move the greens to the side and let the excess water evaporate. But more I do this, more water comes, and even the palak's colour becomes very darker. Please suggest a solution for this . Also, when using egg whites for omelettes or other recipes, how to store the egg yolks and for what dishes can I use them ?
Hope it is not a trouble for you, do reply when you have free time .
Thanks in advance,
Urmila.
Mrs. Mano.
Could u pls post the recipe for "BUTTER CHICKEN"
Thanx
Noodles
mrs. Mano,
Since u r from Sharjah, U might have tasted chicken Kadai(Form Pakistani Restaurents) Can u post the recipe to get the same taste!
Noodles!
Apujittu,Quote:
Originally Posted by apujittu
I tried baking paneer once..but it is not the same..it was dry and 'rubbery'..
Dear Mrs.Mano,
I tried ur peerkangai kosthu and it tasted great..can i make peerkangai kootu the same way as chow chow kootu?..I have ur recipe of enna kathrikai curry which got raves from my family but not the kuzhambu?Please tell me where i can get it..And lastly i wud love if u cud post the recipe for bisi bele bhath..I usually make Mallika bhadrinaath 's version of it but am very eager to see ur take on it.. :D
Thanks and regards,
Suganthi
Dear newbee!
To my knowledge, there is no kuzhambu variety using papaya. There are gravy and curry varieties only.
Hello R!
I think it is “sotruppu” which means table salt.
Dear Indu!
It is a bit difficult to grind kuskasa[poppy seeds] into a fine powder. If you grind it with some spices like fennel seeds, then you can get a slightly coarse powder. To get a paste, you must soak it in a little warm water for 30 minutes and then grind. If you want to add in kuruma varieties, you can grind straightly it with coconut and green chillies. You can definitely get a nice paste. Other wise just fry them in a little oil for a few minutes and then grind. You can get a fine paste.
Kasakasa is very cool and its paste removes the ‘podugu’ in the scalp. We can make gheer with kasakasa alone and it gives a cooling effect to the body. This gheer[payasam is famous in some parts of Tamilandu.
And thanks a lot for the feedback on muttai dosai and spring dosai. I am very happy that yr kids have enjoyed them very much.
Dear Urmila!
When cooking the greens like palak and Indian keerai varieties, do not add water to cook them. They have themselves enough water to be cooked. Just sprinkle a few drops of water and cook on slow fire. You can get definitely dry and greenish curry. The green colour should not change. When the keerai is cooked for a long time, then its flavour and taste will disappear.
Regarding the egg yolks- you can store it in a small bowl for a few hours in a fridge. You can add it to the egg curry which I have posted a few days back or in any chicken kuzhambu varieties. I usually apply it to the hair and wash the hair after some time. As it has high cholesterol, I don’t prefer to eat it much.