Dear sjeya!
I have not a good recipe of Kerala Black Halwa. If I get one, I will post it for you!
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Dear sjeya!
I have not a good recipe of Kerala Black Halwa. If I get one, I will post it for you!
Dear Inimai!
Thanks a lot of the feedback on Aappam. Here is the recipe for MUTTER PANEER.
MUTTER PANEER:
Ingredients:
Frozen peas- 2 cups
Mashed tomato- 2 cups
Diced paneer pieces- 1 ½ cups
Fresh curd-1/2 cup
Sugar- 1 tbsp
Ghee- 1 tbsp
Oil-3 tbsp
Corn flour- 1 tsp
Milk- 1/4 cup
Salt to taste
Grind the following ingredients to a paste:
Big onion- 1
Coriander seeds- 2 tbsp
Poppy seeds- 3 tsp
Red chillies- 6
Roasted shredded coconut- 1 tbsp
Garlic flakes- 6
Ginger paste- 1 tsp
Cumin seeds- 1tsp
Powder the following:
Peppercorns- 1/2 tsp
Cloves-4
Cinnamon pieces-3
Fennel seeds- 1 tsp
Procedure:
Fry the paneer pieces in oil under slow fire till they become brown and then take them away. Heat a kadai and pour the ghee and the oil. Add both the masalas and fry them until the oil floats on top. Again add the curd and fry for a few minutes. Then add the peas and fry for a few minutes. Add the tomatoes with enough salt and water. When it simmers for some minutes, add the paneer pieces, and the sugar. Mix the corn flour in the milk and pout it in the gravy. Let the gravy simmer for a few minutes. Garnish with chopped coriander leaves.
Dear Mrs. mano,
Thank you for Mutter Paneer recipe! In this, you have specified to add corn flour. Is it a white or yellow one? I have the yellow one. Can I substitute with anyother?
Thanks!
Dear Mrs. Mano,
In your previous recipe using papaya, are we supposed to use green or ripe papaya??
Love your recipes.
Thank you.
Dear Mrs.Mano,
I thank you for responding to my posting.
I am also living in UAE, & so thought of asking you to suggest which brand of wheat flour available here is best , for health [with less maida] & for tastier roti, puri etc. ?
Also, powdered coconut milk is better or tinned ones give better results ? Which brand do you recommend ?
Thanks,
Indu.
Hello Mrs.Mano,
I tried the mutter paneer recipe, i just omitted the sugar and milk for corn flour, just used water. it came out great and was good with veg fried rice and pulao.
Thankyou!
Inimai, I used white corn flour which is also known as corn starch here in american grocery. hope this helps u.
kz
Dear Urmila!
In the recipe ‘drumstick pappad samosa’, you can use potato instead of drumstick. But the taste of drumstick is something special that no body could find it as it is made with drumstick flesh. Also the taste will be delicious.
You can make maida biscuits adding a little chilli flour and omitting sugar. You can create new dishes like that.
In the old days, my grand mother and mother used to prepare the ‘pal kozhukkattai’ by making very small balls like jasmine buds out of the rice flour. But it is time consuming. Nowadays people started to prepare so many dishes in lesser time. If you use a slightly bigger idiyappam achu, it will be easy to make ‘pal kozhikkattai’.
The neem flowers will change in to pale brown or brown colour when they are dried under the heat of the sun. So do not worry. Yes. They are also very good for health.
We can make podi, pachchadi, rasam and thuvaiyal. I will post the recipes of podi and rasam here. Then other recipes will follow them within a few days.
VEPPAMPOO PODI [neem flower podi]:
Ingredients:
Dried veppampoo- 1 cup
Coriander seeds- 1 tbsp
Black gram- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies- 2
Asafotida- a marble size
Enough salt.
Procedure:
Roast the neem flower in a dry kadai to a brown colour. Roast the other ingredients also in a little oil separately. When cooled, grind them to a fine powder with enough salt. This can be eaten by mixing it with hot rice and ghee.
VEPPAMPOO RASAM: [Neem flower rasam]
Ingredients:
Tamarind-a lime size
Red chillies- 3
Cooked dal- ¼ cup
Turmeric powder- 1 tsp
Asafetida- a marble size
Veppampoo- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 2 tbsp
Curry leaves- 1 arc
Mashed tomato- ½ cup
Rasam powder- 1 tsp
Mustard seeds- 1 tsp
Enough salt
Procedure:
Soak the tamarind in 2 cups of water for half an hour and then extract its juice. Pour it in a kadai with 2 more cups of water with enough salt, tomatoes, rasam powder turmeric powder and the cooked dal. Let it simmer for 3 minutes. Heat a small kadai and pour the ghee. Add the mustard seeds and when they splutter, add the red chillies, curry leaves and asafetida. Then add the veppampoo and fry to a brown colour and add these to the simmering rasam with the coriander leaves. Let the rasam simmer for a few minutes.
Hello Honey dew!
Thanks a lot for the feedback on pperkangkai kothsu.
For tomato briyani- you must pre heat the gas oven for 10 minutes before hand. Then place inside the 3/4th cooked briyani for 10 minutes. The vessel must be tightly covered with a flat lid. After ten minutes, take it out and mix well carefully. You can add a little ghee around the rice. Then keep it in ‘dum’ for 10 minutes again.
To my knowledge, there is no vegetarian Hydrabad dum briyani.
Dear Sugandhi!
You can try the dhalcha without mutton. But it will taste like a sambar.
Dear KZ!
Thank you very much for the feedback on ‘Idli sambar’. I am glad that it turned out very well for you and was appreciated by yr friends.
About the mutton kuzhambu-You can cook the liver along with the mutton in the cooker. It will be really soft like mutton in our place [Tamilnadu]. Generally, mutton induces high cholesterol levels in our body and it is better to take it once in a while.
Thanks again for the feedback on ‘Mutter paneer’.