Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
All times in EST +10:30 for IST.
|
Dear hubbers,
|
Responses:
- Old responses
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Mar 19 10:13:58 EST 2004
Hello LT!
Thanks for the feedback on carrot halwa and mutton chukka varuval. Have you seen the posting of the marinades which you have asked earleir? You havent mentioned anything about it.
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Mar 19 10:16:38 EST 2004
Hello Sadhana!
Peserat dosai can not be cooked very thin like paper dosai. It can be cooked a little thicker.
- From: Sakshi (@ cache.sbac.edu)
on: Fri Mar 19 16:46:05 EST 2004
Hii
What is manathakalli and sundakai?
- From: Sadhana (@ pcp02677103pcs.ewndsr01.nj.comcast.net)
on: Fri Mar 19 18:45:47 EST 2004
Hell Mrs.Mano,
Thanks. That means I should add very little water while grinding the green gram dal for perasattu.
- From: K (@ 213.42.2.29)
on: Sat Mar 20 01:48:52 EST 2004
Dear KH,
Thanks a lot for receips (Part 1) of Mrs. Mano which you sent to me by mail.
- From: Mrs.Mano (@ 195.229.241.167)
on: Sat Mar 20 02:18:12 EST 2004
Dear Kamakshi!
I am happy that you are able to get the ‘chil paanai thanneer’ with a mud paanai. My close relative also presented me a nice mud kadai and I was thinking about you when I have prepared some dish in it.
You have asked a few days back how to retain the green color in Palak paneer and I have posted my reply also for that. Here I am adding another tip. Boil the water in a big and flat vessel. Immerse the palak leaves in it and keep them like that for 2 minutes. Then take away them and again immerse them fully in ice cold water for a few minutes. Then chop them and grind to a paste. This way you can retain the green colour of the palak. Then when finishing the dish, add a spoon of fresh cream, mix well and put off the fire. It will improve the colour of the palak.
Now I will answer to yr queries:
1. There is no need to fry the rawa when you make microwave kesari. Usually I do not fry the rawa when I make even uppuma or kichadi.
2. In which way you are cooking briyani in ‘dum’? If it is in an oven, then keep the temperature to 160 deg./C so that it will not stick to the bottom. After you have placed the briyani vessel inside, wait for 10 minutes and then take it away, mix carefully, add some spoons of ghee if needed and then again cook in the oven for 10 minutes.
Here is the recipe for the preparation of Paneer.
PANEER:
Bring 1 liter milk to boil. Stir frequently to avoid skin formation. When the milk starts to simmer, put off the fire. Dissolve 1sp citric acid in a cup of warm water. Gradually pour this solution to the milk till it curdles. Stir very gently till the cottage cheese and the greenish whey separate. Leave for 10 minutes. Strain it in a muslin cloth and hang it to drain the excess water. Two days old whey water is the ideal curdling agent always for making paneer. After the water has been drained, place paneer between the folds of a cloth, put some weight on the top of the cloth to press down and remove the excess water. This will help to cut the paneer to pieces of desired size.
- From: Mrs.Mano (@ 217.164.85.63)
on: Sat Mar 20 02:47:06 EST 2004
Dear Preethi!
I know the recipe for poondu saadham[garlic rice] but it does not have tamarind in it. If you need this recipe, then I will post it.
- From: Mrs.Mano (@ 217.164.85.63)
on: Sat Mar 20 02:57:09 EST 2004
Hello Sakshi!
I have searched for you the pav bhaji masala powder and got it. Here I am posting it for you!
PAVBHAJI MASALA POWDER:
Ingredients: 50 grams red chili, 50 grams coriander seeds, 25 grams cumin seeds, 25 grams black pepper, 25 grams cinnamon, 25 grams clove, 4-5 black cardamom, 25 grams dry mango powder, 10 grams fennel seeds, and 1 tbsp. turmeric powder.
Roast all the ingredients separately except dry mango powder. When cool, grind them to a fine powder. Sieve them and mix dry mango powder, turmeric powder and fill in the bottle.
- From: Kamakshi (@ 213.42.2.29)
on: Sat Mar 20 07:42:11 EST 2004
Dear Mrs.Mano,
Thank you very much for answering my queries.
For biryani, I did by the 'dum' method you've explained before : by keeping the vessel on a pan over the gas stove with a cup of water on the lid of the vessel, that method only. I'm not using oven for it.
For paneer making I've tried only lemon juice & vinegar so far. Is citric acid safe for health? What is whey water, is it the water on top of curd? Should I remove that water from the curd & keep it outside the fridge for 2 days & then use for paneer making?
Sorry for so many doubts; you can reply whenever you have free time.
Thanks again for all your help.
- From: Sakshi (@ adsl-18-243-165.gnv.bellsouth.net)
on: Sat Mar 20 08:34:20 EST 2004
Hi Mrs Mano
Thank you very much for your pav bhaji powder recipe.I tried making puliyogre and it was a huge flop.the gojju part became hard like a rock because i waited for the raw smell of tamarind to go away.can u please give a correct recipe to do iyengar style puliyogre with gojju and ingredients used for it.waiting for ur reply.Thank you again.
- From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com)
on: Sat Mar 20 10:55:23 EST 2004
Hello Mrs.Mano,
Thanks for the marinade recipes. I've not tried them yet. I'll get back to you as soon as I do. I tried your recipe for asari chicken varuval and it was simply superb. I was surprised that so little ingredients produce such an amazing dish. Thanks again. I was also wondering if I could substitute chicken/soya chunks in your mutton recipes. And could you post some kabab recipes using chicken/mutton minced meat when you find time. Thanks!
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Sat Mar 20 11:57:55 EST 2004
Dear K,
I remember that i had sent both the parts 1 and 2 of Tamilnadu delicacies, did you check for both attachments? If you have not recieved the 2nd part, i'll send you again. Pls verify and let me know.
- From: mansi (@ bbcache-15.singnet.com.sg)
on: Sat Mar 20 21:08:43 EST 2004
Hi Indera Sitham,
Tomato pickle. Mmmmm...... Yammy. Any other interesting recipes?
mansi
- From: Kamakshi (@ 213.42.2.29)
on: Sun Mar 21 06:55:58 EST 2004
Hi Mrs.Mano,
Your tip of cooking palak for 2 mins. & then putting in cool water really works! Though there was no paneer I wanted to try the method,& so made with cooked chana in place of paneer & the colour was a bright green. A simple thank you is not at all enough for the gladness & joy you give to us by your kind sharing of your knowledge.
A BIG THANKS TO YOU,
Bye.
- From: Indera Sitham (@ jrc-cache5.jaring.my)
on: Sun Mar 21 22:09:33 EST 2004
Dear Mansi, thanks, the credit should go to my late mother-in-law Mrs.Soma, it's her recipe.I am glad you enjoyed it.
- From: Mrs.Mano (@ 213.42.2.29)
on: Mon Mar 22 01:27:25 EST 2004
Hello R!
You are correct. Most of the pulses are not forming sprouts within 24 hours except whole green gram. Some beans and pulses like chick peas, peas will take more than 2 days. Just soak them in enough water for 2 or three days. Change the water twice in a day. Here is a link for yr use.
http://www.btinternet.com/~bury_rd/sprout.htm
We can make curries, and sundals with karamani. Other than that, we can make the vella adai using karamani during the karadaiyan nonbu. I think that you would have known this recipe.
- From: Mrs.Mano (@ 213.42.2.29)
on: Mon Mar 22 01:48:58 EST 2004
Hello R!
You are correct. Most of the pulses are not forming sprouts within 24 hours except whole green gram. Some beans and pulses like chick peas, peas will take more than 2 days. Just soak them in enough water for 2 or three days. Change the water twice in a day. Here is a link for yr use.
http://www.btinternet.com/~bury_rd/sprout.htm
We can make curries, and sundals with karamani. Other than that, we can make the vella adai using karamani during the karadaiyan nonbu. I think that you would have known this recipe.
- From: Mrs.Mano (@ 213.42.2.29)
on: Mon Mar 22 01:51:08 EST 2004
Dear Lakshmi!
I couldn’t guess the ingredients of kaththarikai kootu as it has only tomatoes, and onions and it was orange in colour. You can innovate it with the ingredients of avail with more tomatoes as it was in orange colour. Could you please tell me the exact location of the restaurant in Kauntan?
Regarding aval dosai-there are so many recipes on it. So I will post some recipes soon.
- From: Mrs.Mano (@ 213.42.2.29)
on: Mon Mar 22 01:59:00 EST 2004
Hello LT!
Thanks for the feedback on Asari chicken varuval. I have learnt it from a cookery show. This is one of the favourite dishes for my family too. You can use either soya chunks or chicken instead of mutton in the mutton recipes. Actually soya chunks are called as veg.mutton! i will post the kebab recipes soon.
List all pages of this thread