Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
All times in EST +10:30 for IST.
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Dear hubbers,
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Responses:
- Old responses
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Jan 30 22:58:36 EST 2004
Hello Kavitha!
I have never tasted the curd vermicelli which you have mentioned here. I have known only semiya bagalabath which has been mentioned by R in some other thread. Any how I will enquire about it.
My residence is in the center of Thanjavur.
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Jan 30 23:06:15 EST 2004
Hello Seetha!
I am re-posting here the recipe for Gulab jamun here.
GULAB JAMUN:
Sieve 8tbsp of full cream milk powder, 3tbsp of self raising flour or plain flour, ¼ sp soda-bi-carbonate, and 1/4sp of cardamom powder thrice. Then add 1tbsp of soft butter to it and mix well with the fingers. Then add 2 ½ tbsp to 3tbsp of water to make a soft dough. The dough should be soft and shiny. Do not give pressure to the dough. Then make small balls out of it. Heat enough oil in a kadai. The fire should be LOW. Then fry the balls to a light brown colour. This way, the balls will be cooked fully. At the other side, heat a vessel and pour 3 ½ cups of water. Add 2 cups of sugar to it. When the sugar syrup starts to simmer, reduce the fire little, add the gulab jamuns to the syrup. When adding the gulab jamuns, they should be still warm. Cook the jamuns in the same medium heat for exactly 18 minutes. This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency. When frying the jamuns in oil, the balls should change into bigger size. Then when simmering in syrup they should double in size. This is the correct procedure of making gulab jamuns.
- From: Kannika Chandran (@ wc09.ym.rnc.net.cable.rogers.com)
on: Sat Jan 31 10:43:00 EST 2004
Dear Mano,
Thanks for the Gulab jamun recipe. I am going to try to make them today. but you didn't say how many Gulab jamun you could make from this ingredients. I would like to take this opportunity to thank you and express my sincere appreciation for your regular and valuable contribution to this thread.
- From: Seetha (@ adsl-68-75-169-34.dsl.emhril.ameritech.net)
on: Sat Jan 31 16:36:21 EST 2004
Thanks a on Mrs Mano!!
Did u mean thrice 1/4 sp of caradamom? Pls confirm. I will sure try this recipe.
Seetha
- From: Seetha (@ adsl-68-75-169-34.dsl.emhril.ameritech.net)
on: Sat Jan 31 16:36:34 EST 2004
Thanks a ton Mrs Mano!!
Did u mean thrice 1/4 sp of caradamom? Pls confirm. I will sure try this recipe.
Seetha
- From: Mrs.Mano (@ 195.229.241.164)
on: Sun Feb 1 01:50:06 EST 2004
Dear Kannika!
Thanks for the appreciation. You can get 20 to 25 medium gulab jamoons with these measurements.
- From: Mrs.Mano (@ 195.229.241.164)
on: Sun Feb 1 01:54:46 EST 2004
Hello Seetha!
Please take it as "Sieve THRICE[three times] 8tbsp full cream milk powder, 3tbsp self-raising flour or plain flour, 1/4sp soda- bi-carbonate and 1/4sp cardamom powder.
- From: kannikaChandran (@ wc09.ym.rnc.net.cable.rogers.com)
on: Sun Feb 1 10:05:26 EST 2004
Dear mano,
I made the Gulab jamun yesterday and its came out very nice and tasty. I made about 20 of them, may be I made them big.In cluding my in-laws liked them. Thanks.
- From: Mrs.Mano (@ 213.42.2.26)
on: Sun Feb 1 12:53:05 EST 2004
Dear Kannika!
Thanks a lot for the feedback. Please mail me with the other ID. My mails couldnt reach yr hotmail address.
- From: Mrs.Mano (@ 213.42.2.26)
on: Sun Feb 1 13:21:34 EST 2004
Hello Kamakshi!
I regret for the delay in replying to yr queries.
1. About Jeeraga samba rice- I think that it is not suitable for eating with sambar and other kuzhambu varieties. It is more suitable for making briyani varieties, kitchadi sadham etc. Anyhow Ponni rice is always very good for a better health. Raw rice like basmati rice sometimes creates gas problems and indigestion for so many people here.
2.Aviyal is the best side dish to eat with adai.
3. With Mushroom[tinned or button mushrooms] you can make so many dishes. You can make mushroom kurma like any other kurma. Here is a link for mushroom recipes.
http://www.chooseindia.com/recipe/mushroom/
- From: Mrs.Mano (@ 213.42.2.26)
on: Sun Feb 1 14:52:56 EST 2004
Hello D!
Here is the recipe for Vathal kuzhambu podi.
Dry fry the following ingredients for a few minutes and then powder them finely.
125gm red chillies, 250gm coriander seeds, red gram dal-100gms, bengal gram-100gms, split black gram-50gms, cumin seeds-2sp, peppercorns-25gms, fenugreek seeds-2sp
- From: Mrs.Mano (@ 213.42.2.24)
on: Mon Feb 2 02:28:27 EST 2004
Hello R!
It is surprising that rawa is causing stomach problems to you as well as yr husband. I never heard like this before. Suppose if the rawa is a very old stock, then it may cause some problems.
Regarding rava urundai- if you don’t like to eat so many, then you can make rava urundais with the green gram dal powder with equal portions of them.
- From: Mrs.Mano (@ 213.42.2.26)
on: Mon Feb 2 02:58:47 EST 2004
Hello Megalavairamani!
Here is the recipe for somasa: This is also called as Somasi.
SOMASA:
For the dough: Sieve 1 1/2 cup of plain flour and add 1sp ghee and enough salt to it. Make soft and smooth dough with it by adding water little by little. Place the dough in a bowl and keep it covered. You can powder 1/2 cup of fine semolina and mix with 1 cup of plain flour to make this dough.
Pooranam:
Dry fry 1/2 cup of pottukkadalai, 1/2 cup of shredded coconut and 8 cashew nuts separately to a nice golden colour. Then powder them finely. Powder 1 cup of sugar with 6 cardamoms separately. Mix all the powders with a big spoon.
Method: Make small balls out of the dough. Prepare thin chappathies out of them. Place a little pooranam in the center of the chappathi according to the size of the somasa. Then fold the chappathi from the other side and close it with the pooranam inside. Paste around the corners by pressing with yr fingers. After making all the somasas, deep fry them to a light brown colour.
- From: Mrs.Mano (@ 213.42.2.26)
on: Mon Feb 2 03:15:33 EST 2004
Hello LT!
Here I am re-posting my recipe of CASHEW NUT PAKODA for you!
CASHEW NUT PAKODA:
Beat well 200gms of ghee with ½ sp of soda-bi-carbonate with a heavy spoon in a vessel. Add 2tbsp chopped coriander leaves, 2tbsp chopped green chillies, some curry leaves, 1tbsp finely crushed ginger, ¼ to ½ kilo cashew nuts, 1 kilo gram flour and enough salt to the ghee and mix well with yr hands. You can sprinkle some water in it. But the dough should be very thick. Sprinkle small portions in hot oil and fry them to a nice brown colour.
You can use pottukkadalai by preparing the sweet somasa . I have posted the recipe for it in this same thread just now. You can also make the following powder. It is Mr.Hemant’s recipe. It is a nice podi variety and it can be eaten with hot cooked rice with ghee.
GUN POWDER:
In little ghee, fry each separately -350gms pottukkadalai, 15 red chillies and one handful of small garlic flakes. When cooled down, grind all the ingredients with enough salt finely.
By the way, have you gone through the recipes of COCONUT BURFI and SCRAMBLED TOFU SANDWICH which I have posted previously?
- From: Kamakshi (@ 213.42.2.29)
on: Mon Feb 2 10:27:55 EST 2004
Dear Mrs.Mano,
If it is not much of a trouble, can you please tell me how to clean/season a mud vessel (mann paanai) before cooking or storing water in it? Are there any items which must not be cooked in it and can we use it for deep-fry also (like bonda,vadai, appalam etc.)? Some friends coming next month from India are getting them for me but I can't tell them to bring a lot; so is 2 vessels (medium size) enough for regular daily cooking, or do you know where we can get it in UAE? I asked in Lulu shops, Union Co-op. and Choithram but they don't have it.
I hope I am not bothering you by my constant queries. So, if and when you can please reply.
Thanks for your time,
Kamakshi.
- From: Kamakshi (@ 213.42.2.25)
on: Mon Feb 2 10:29:18 EST 2004
Hi again Mrs.Mano,
I just now saw your previous reply and thanks for your advise. I have not seen the link yet, thank you very much for posting it . Bye.
- From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com)
on: Mon Feb 2 11:15:26 EST 2004
Thanks for posting the recipes Mrs.Mano,
Yes, I did go thru' the recipes they look great but I didn't get time to try them. I'll let you know as soon as I try them. Thanks again
- From: kavitha (@ ip68-111-50-101.br.no.cox.net)
on: Mon Feb 2 14:15:22 EST 2004
Hello Mrs.Mano,
Thanks for the response. If you come across the recipe, pl do post it for me. Actually my father is a native of Tanjore and so i was curious to know about your place. It's wonderful to have touch with our people through forumhub. Have you taken any cookery course or something like that? I wonder how you could respond to everyone! And regarding somasi once i tried with plain flour, but it was not so crisp. What should i do?
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