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 (@ 213.42.2.8)
on: Fri Nov 28 14:26:56 EST 2003
Hello Kamakshi!
I am posting here the recipes of POTATO CHIPS and TOMATO VATHAL.
POTATO CHIPS:
Clean and wash the potatoes well and cut each potato lengthwise into 2 pieces. If you want, you can remove the outer skin. Soak the pieces in salted water for ½ hour. Then you can slice them into potato chips by using any potato slicer and then fry them in the hot oil. Grind a few red chillies with little salt and mix this powder with the hot chips. This is the method I am always doing in my home.
I have recently gone through an article on potato chips. In it, the potato slices are boiled in salted water for 5 to 10 minutes until they are half cooked, then they are drained and then deep fried. You can try this also.
THAKKALI VATHAL:
Immerse 100gms of fine tomatoes in hot water for some minutes and then remove their skins. Then mash them in the liquidizer. Cook ½ kilo of small type sago in boiling water until they are thoroughly cooked and mashed. Grind 15 green chillies to a fine paste and add this paste with enough salt and the mashed tomatoes to the sago and further cook it until it is done. The koozh must be thin and a little watery. You can spread the khoozh like ilai vadagam with the help of a spoon and then dry them under hot sun.
VENGAYA VADAGAM:
Prepare the koozh until it is thickened well. Then put off the fire. Add small onions which are chopped finely. Mix well and make marble sized balls out of them and spread them on a white cloth. Dry under the hot sun.
- From: Kamakshi Subbiah (@ 213.42.2.16)
on: Sat Nov 29 14:32:31 EST 2003
Very kind of you Mrs.Mano to have remembered my request & posted the recipes. I will definitely post the feedback; thanks a lot.
One more request from me, a recipe for mutton masala chops & Paruppu sadam. I tried it recently but it was terrible result. It was some North Indian (maybe kashmiri style)recipe with curds, chilli powder, cashewnuts etc. & my husband didn't like it at all. So when you have time, do please post the Tamilian style of cooking these two items. Thanks again.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Nov 29 23:45:51 EST 2003
Hello Kanaka!
I do not know the recipe of Thirunelveli Milagai podi. Anyhow I will post the recipe for Idli Milagai Podi .
IDLI MILAGAI PODI:
In 1sp oil, fry a cup of red chillies first for a few minutes. Remove them and then fry ¾ cup of split black gram, 1tbsp Bengal gram, 1sp sesame seed, 1sp raw rice, 1sp asafoetida powder, 2 springs of curry leaves and 5 garlic flakes with the outer skin to a light brown colour. Grind all the ingredients with enough salt to a fine powder. If you want it more hot, then you can measure the dry red chillies up to 1 1/4 cup.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sun Nov 30 01:20:08 EST 2003
Hello R!
I am not familiar with the paruppu thengai preparations though I know that paruppu thengai varieties are made with pottukkadalai, cashew nut, manoharam, barbi etc and I have tasted them sometimes. So I am not sure about the consistency of the pahu for the mysore pak..
For yr daughter’s birthday party[My advanced –heartiest wishes for her], you can prepare idli, rava idli, aval uppuma and any variety of pongal with potato &brinjal kothsu, thengai chutney and kara chutney and ofcourse with Idli milagai podi. All these Items can be prepared 3 or 4 hours before and can be kept in hot cases. If you want, you can re-heat them slightly in the microwave before serving. Pongal and kothsu can be cooked at first in pressure cooker and then you can finish the final stages of them separately. As you have yr daughter to care for, it wil be difficult to prepare idiyappams, dosas and aappams. If you want any other sweet to go with the dinner[as dessert is served after the dinner], I will post a few varieties which will be easier for you to prepare.
I will post the recipe of neyyappam soon.
- From: Loy (@ cache138.156ce.maxonline.com.sg)
on: Sun Nov 30 04:42:16 EST 2003
anything nice to cook today?
- From: Loy (@ cache138.156ce.maxonline.com.sg)
on: Sun Nov 30 04:42:56 EST 2003
well?
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon Dec 1 06:36:54 EST 2003
Hi Mrs.Mano,
Thank you so much for your ideas. I will do according to your suggestion.
For the housewarming ceremony, I made pottukadalai paruppu thengai, just like we do for pottukadalai urundai. Without even a cone, I managed to made the cone shape with my hand. But Mysore pak is not like that since it is more softer than the pottukadalai, dont want to take risk.
Anyways, thanks once again.
Bye
- From: Sai (@ 206.67.208.252)
on: Mon Dec 1 16:27:12 EST 2003
Dear Mrs. Mano,
I made the vellai appam and it came out soft and white like idli :o) As you told it was little oily but we enjoyed it...
Thank you Mrs. Mano. Thanks to LT..
Sai
- From: guns (@ 81.255.2.227)
on: Tue Dec 2 04:54:16 EST 2003
Dear Mrs, Mano,
Can u pls post the recipe of Brijnal curry - andhra style. i think they used to stuff with pea nuts,ellu, kothamalli etc, pls pls post the same for me
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Dec 2 10:00:47 EST 2003
Again I am posting here some recipes on KUZHAMBU VARIETIES:
ULUNTHU KUZHAMBU:
Heat a kadai and pour 1sp gingelly oil. Fry 1 handful of split blackgram to a light brown colour on medium fire. Then pressure cook it with 1 tsp turmeric powder and enough salt. Grind 5 red chillies, 1sp cumin seeds and 2tbsp shredded coconut to a fine paste. Again heat the kadai and pour 3tbsp gingelly oil. When it becomes hot, add 1sp mustard seeds and when they splutter, add 1 spring curry leaves, and 10 small onions which are finely chopped. Stir well and cook until the onions brown slightly. Add the cooked dhal, ground paste and enough salt. Let the kuzhambu simmer for some minutes until it is slightly thickened.
THANNEER KUZHAMBU:
Pressure cook one handful of split green gram and one handful of Arhar dhal with enough water. Soak a gooseberry sized tamarind in water for ½ hour and then extract its thick juice. In a kadai, pour the cooked dhal with 1 chopped onion, 2 chopped tomatoes, 2 garlic flakes, ½ sp chilli powder, ½ sp coriander powder, 1sp turmeric powder, tamarind extract, and 2tbsp chopped coriander with enough salt. Add 2 cups of water to it. Let the kuzhambu simmer for some minutes. Then heat a small kadai and pour 2tbsp cooking oil. When it becomes hot, add 1sp mustard seeds and when they sputter add 1sp asafoetida powder, 1sp black gram, 1sp fennel seeds, and 5 red chillies and fry for a few seconds. Pour this tampering into the kuzhambu. Mix well and put off the fire. This kuzhambu must be watery when it is prepared.
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Dec 2 10:16:37 EST 2003
Hello Guns!
Here is a recipe for ENNAI KATHARIKKAI CURRY: This has all the ingredients you have asked. This will be delicious and a good accompaniment for Briyani varieties. This I have learnt from a Muslim friend.
ENNAI KATHTHARIKAI CURRY
ingredients:
groundnuts-2tbsp,
kuskus-1sp,
methi seeds[fenugreek seeds]-1/2sp,
white sesame seeds-1sp,
cummin seeds-3/4sp,
small sambar onions-15.
tomato pieces-11/2 cups,
garlic flakes-6,
coriander powder-11/2sp,
chilli powder-1 tbsp,
turmeric powder-1sp
kaththarikai[brinjal]-8 to 10[small size],
gingelly oil- 4tbsp,
mustard seeds-1sp,
peppercorns-1sp,
green chillies-5,[slit them lengthwise]
tamarind-a lime size
enough salt to taste.
Method:
Dry roast groundnuts,cummin seeds,kuskus, sesame seeds,fenugreeks seeds to a golden brown colour and grind them with onions, tomatoes and garlic without adding water.Add the turperic powder,chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8 pieces lengthwise, add enough salt and the mixed masala to this,mix well and keep them covered for 1/2 hour.
Heat the oil in a kadai and add mustard seeds. When it splutters, add the green chillies and the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The gravy must be thick.
The BAGARA BAINGAN of Andra has also the ingredients you have asked. You can click the following :
Hello Guns!
Here is a recipe for ENNAI KATHARIKKAI CURRY: This has all the ingredients you have asked. This will be delicious and a good accompaniment for Briyani varieties. This I have learnt from a Muslim friend.
ENNAI KATHTHARIKAI CURRY
ingredients:
groundnuts-2tbsp,
kuskus-1sp,
methi seeds[fenugreek seeds]-1/2sp,
white sesame seeds-1sp,
cummin seeds-3/4sp,
small sambar onions-15.
tomato pieces-11/2 cups,
garlic flakes-6,
coriander powder-11/2sp,
chilli powder-1 tbsp,
turmeric powder-1sp
kaththarikai[brinjal]-8 to 10[small size],
gingelly oil- 4tbsp,
mustard seeds-1sp,
peppercorns-1sp,
green chillies-5,[slit them lengthwise]
tamarind-a lime size
enough salt to taste.
Method:
Dry roast groundnuts,cummin seeds,kuskus, sesame seeds,fenugreeks seeds to a golden brown colour and grind them with onions, tomatoes and garlic without adding water.Add the turperic powder,chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8 pieces lengthwise, add enough salt and the mixed masala to this,mix well and keep them covered for 1/2 hour.
Heat the oil in a kadai and add mustard seeds. When it splutters, add the green chillies and the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The gravy must be thick.
The BAGARA BAINGAN of Andra has also the ingredients you have asked. You can click the following :
Hello Guns!
Here is a recipe for ENNAI KATHARIKKAI CURRY: This has all the ingredients you have asked. This will be delicious and a good accompaniment for Briyani varieties. This I have learnt from a Muslim friend.
ENNAI KATHTHARIKAI CURRY
ingredients:
groundnuts-2tbsp,
kuskus-1sp,
methi seeds[fenugreek seeds]-1/2sp,
white sesame seeds-1sp,
cummin seeds-3/4sp,
small sambar onions-15.
tomato pieces-11/2 cups,
garlic flakes-6,
coriander powder-11/2sp,
chilli powder-1 tbsp,
turmeric powder-1sp
kaththarikai[brinjal]-8 to 10[small size],
gingelly oil- 4tbsp,
mustard seeds-1sp,
peppercorns-1sp,
green chillies-5,[slit them lengthwise]
tamarind-a lime size
enough salt to taste.
Method:
Dry roast groundnuts,cummin seeds,kuskus, sesame seeds,fenugreeks seeds to a golden brown colour and grind them with onions, tomatoes and garlic without adding water.Add the turperic powder,chilli powder, and the coriander powder and mix well. Cut each brinjal in to 8 pieces lengthwise, add enough salt and the mixed masala to this,mix well and keep them covered for 1/2 hour.
Heat the oil in a kadai and add mustard seeds. When it splutters, add the green chillies and the peppercorns and fry for two minutes. Now add the brinjal with masasla and cook on a medium fire until the oil comes on the top. Extract a thick juice from the tamarind and add to the brinjal.When all the water is absorbed and the oil floats on the top,put off the fire.The gravy must be thick.
The BAGARA BAINGAN of Andra has also the ingredients you have asked. You can paste and click the following :
http://www.webindia123.com/cookery/region/andhra/bagara.htm
- From: Mrs.Mano (@ 195.229.241.164)
on: Tue Dec 2 14:56:49 EST 2003
Dear Kamakshi!
I am posting here the recipes you have asked.
PARUPPU SADHAM:
Wash and soak 1 cup of raw rice and ½ cup of arhar dhal[Thuvaramparuppu] in water for ½ hour. Grind ½ sp fennel seeds, 1/2sp cumin seeds, 1sp chilli powder, 1” cinnamon, and 2 cardamoms to a fine powder. Heat a kadai and pour 2tbsp ghee and 1tbsp oil. Then add 2 onions chopped and fry well on medium fire until the onions become light brown. Then add 2 big tomatoes which are mashed, 1sp turmeric powder and 2tbsp chopped coriander. Cook until the oil floats on the surface and then add the powder. Mix well and fry for a few minutes. Add this to the drained rice and the dhal.. Measure the water and add it to the rice with enough salt. Mix well and pressure cook the rice up to five whistles. When cooled, take out the vessel and mix the rice well.
MUTTON CHOPS:
Wash and flatten the mutton chops pieces [500gm] with a kitchen hammer. Add 1sp vinegar, 1tbsp fresh curd, 1sp powdered fennel seeds, 1 tbsp chilli powder, 1sp turmeric powder and 1/2sp soya sauce to the mutton. Grind 10 small onions with 1sp garlic flakes, 1” piece of cinnamon and 1sp shredded ginger to a fine paste and add this to the mutton. Mix well with enough salt and marinate this for 2 to 3 hours. Then heat a kadai and pour some cooking oil. Add the marinated mutton chops and fry them on a moderate fire till the chops are done. Serve with fried onion slices.
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