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Responses:
- Old responses
- From: Mrs.Mano (@ 213.42.2.26)
on: Sun Feb 8 10:50:26 EST 2004
Hello Kamakshi!
Thanks a lot for the feedback.
I am very happy to know that you had a very nice potato podimas. Here is another easy tip for you. Cut the potatoes in to desired sizes and then place them in a glass plate, sprinkle little water on it and microwave them in HIGH for 5 to 8 minutes. You can crush them immediately with a potato masher and then you can easily make potato podimas, poato dip and other potato dishes within minutes in the morning itself without using the pressure cooker.
Regarding the usage of mud/clay pots, people are always keeping the mud paanai with water on a heap of sand so that it will get coolness much. Otherwise, people who are cooking with the mud pots will always keep them anywhere they like after the cooking.
Before using the mud pots, they should always be filled with water for a few days and again the water should be heated as I have already mentioned.
There are no conditions like that the pots should be covered with only the lids made in clay.
Here is a link to know more about the usage of clay pots.
http://forumhub.com/southfood/27818.10.53.42.html
- From: Mrs.Mano (@ 213.42.2.26)
on: Sun Feb 8 11:01:24 EST 2004
Hello kalyani!
May be the paagu you have prepared for the adhirasam thickened too much[muthir paagu]. That was the reason for the hardness in Adhirasam. It is not due to the texture of the rice flour. Some people will make adhirasam with a fine flour of rice. Some people will sieve half of the flour and mix with the other half without sieving. Here I am re-posting my recipe for Adhirasam.
ADHIRASAM
Soak 1/2 kilo raw rice in the water for 1/2 hour and then drain the rice in a colander. You can grind the rice even when the water is not fully drained up. Then grind it to a nice flour. Sieve the flour only once. Then immediately make syrup from 300gms of jaggery to a pearl-like consistency. When the syrup is bubbling, reduce the flame to low heat. If we drop a little syrup in a cup of water and then form the syrup into a smooth ball, [not a stiff ball] then put off the fire. Sprinkle the rice flour little by little in the syrup and mix well. Sprinkle 1/2 sp cardamom powder and mix well. The batter must not be very thick. If we make a small ball from it, then it must be a very smooth ball. It must not break or crack. That is the correct consistency. Pour the batter in a greased bowl [greased with ghee] and pour and spread 11/2 tbsps ghee on top of the batter and cover it. The next day you can make the adhirasams. When you prepare the adhirasams, heat the oil on a medium fire and make adhirasam. It should not be made on high flame.
- From: kalyani (@ 195.229.241.165)
on: Mon Feb 9 00:40:02 EST 2004
Hi Mrs. Mano,
Thanks a lot for the briefing, but one thing i didnt understand what does muthir paagu mean,does it mean too much thickness of the syrup?
Thanks and regards
- From: Kamakshi (@ 213.42.2.29)
on: Mon Feb 9 10:13:39 EST 2004
Thank you so much Mrs.Mano for the quick response and for the useful link.
- From: Manasi (@ bb-203-125-17-170.singnet.com.sg)
on: Mon Feb 9 23:11:25 EST 2004
Hi Mrs. Mano
Thank you for your reply. I access this forum everyday to see only till my posting.Today luckly I could see all your postings. I am also searching for this recipe. If I get it I will post it.
Thankyou very much.
- From: mansi chandra (@ bb-203-125-17-170.singnet.com.sg)
on: Mon Feb 9 23:13:39 EST 2004
I mean kariavarai kulambu without attukaal. :)
manasi
- From: Anjana (@ cache106.156ce.maxonline.com.sg)
on: Tue Feb 10 00:46:41 EST 2004
Dear Mrs mano,
What is Paprika powder ?
- From: Mangai (@ rb-222-51.tm.net.my)
on: Tue Feb 10 01:13:02 EST 2004
I want to know how to make vallarai porridge? Can anyone pls help me to send the receipe?
Thanks and Regards,
- From: Mrs.Mano (@ 213.42.2.26)
on: Tue Feb 10 12:42:09 EST 2004
Dear Anjana!
Paprika is the powder form of a sweet red pepper belonging to the family of Capsicum. It is commonly available in the form of ground powder. Once the tin of paprika is opened it should not be used more than 6 months as it always looses its flavor. The paprika powder is always used as a seasoning, coloring and garnishing agent in so many recipes. Other than cookery, it is also used in processing meat, food stuffs, and preparing soups, sauces, mustards, salad dressings, fish-canning and also used for cosmetic and pharmaceutical purposes.
- From: Kamakshi (@ 195.229.241.169)
on: Tue Feb 10 15:05:50 EST 2004
Dear Mrs.Mano,
Can you post a recipe for Uppu Cheedai and tips on how to get it crispy because the only time I made it simply dissolved in the oil ! Some cheedais even started bursting... and so I have never made after that. Thanks.
- From: kala chandra (@ bb-203-125-19-40.singnet.com.sg)
on: Wed Feb 11 03:53:00 EST 2004
Hi Mrs. Mano,
I have few quaries. what is "JAWAR" called in tamil. What is "THINAI" called in English and want recipes using vallarai.
Thank you very much.
kala
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Wed Feb 11 11:44:35 EST 2004
Hello Mrs.Mano,
Tried ur recipe for kozhukattai, but I used rice flour instead of raw rice. Am not sure because of that, the taste was good except that for the outer layer after steaming was a bit hard. Why?
Secondly, for rava idly, want to know that will it be good if I make them 3 hrs. before. I mean, if we serve the food at 10.30, can I make at 8 ? Will it be good or is there any other alternative?
Thanks and Bye
p.s.: I sent you a mail long time back to ur id, but did not receive any reply from u, why??
- From: Sakshi (@ 150.104.125.221)
on: Wed Feb 11 12:26:17 EST 2004
hello Mrs Mano
I am new to cooking.
Your recipes are very tasty.Where can i find all ur recipes?is there a website or if there is another way to look in to ur recipes please let me know.Thank you
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Wed Feb 11 17:50:02 EST 2004
Hello Mrs.Mano,
Can you please post me a recipe for red kidney beans which i can give to my 3 year old daughter also.
- From: Mrs.Mano (@ 213.42.2.26)
on: Thu Feb 12 00:51:49 EST 2004
Dear R!
I am not sure about the quality of the rice flour which is available in the grocery shops. Some times you can get fried rice flour and suppose you can get soft kozukkattais with it. Here, in U.A.E, we get that fried rice flour of Kerala and Sri Lanka in all the super markets. But only fresh rice flour could yield soft and tasty kozukkattais.
After seeing yr first mail, I have replied to you immediately. Then I have not yet received any mail from you. Hope you will mail one soon.
Here I am posting another type of rawa idli recipe for you. Normally we can steam this type of rawa idlies at least after one hour of the preparation of the batter. You can test a small portion of this batter after three hours.
RAWA IVDI-II
In a bowl, mix 1 cup of fine semolina with 1sp Eno salt[unflavored], 1/4sp soda-bi-carbonate, 1/2sp turmeric powder, 1sp cumin seeds, 1sp tymol seeds[omam], 1sp finely chopped ginger, 2sp finely chopped green chillies with enough salt. Then Make a smooth batter [like idli batter] with fresh curd. Keep it covered with a lid for half an hour or 1 hour. Then add 1/4sp Eno salt to the batter again and mix well. Some times, the batter will be much thickened much after absorbing the semolina completely. So, if needed, you can add little more fresh curd again for getting a smooth batter and steam rawa idlies at once.
- From: Mrs.Mano (@ 213.42.2.26)
on: Thu Feb 12 01:49:07 EST 2004
Hello Sakshi!
Welcome to the forum hub.
Thanks for the appreciation. In this same thread, you cab see the 'old responses' above. Keep click it one after another and you can find all of my recipes.
- From: Hemant Trivedi (@ 203.195.212.199)
on: Thu Feb 12 02:20:37 EST 2004
Hello Mrs. Mano,
I have a request .
In my house, I have been preparing number of different variety of sambars.
However there is one sambar I have not been able to get correct recipe.
This sambar, I had in Salem. I think they had added Garlic. Do you think you would be having the recipe?
I would be grateful to you.
- From: uma (@ 203.116.61.131)
on: Thu Feb 12 22:49:03 EST 2004
Dear Mrs Mano,
i have pasted this request in mr hemant trivedi's thread also. pls let me know the ingredients along with qunatities of ingredients to be used for "Baba's Sambhar Powder" or "Baba's Rasam Powder" (or something nearer to this recipe) pls...
thanks
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