Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
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Dear hubbers,
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Responses:
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- From: Mrs.Mano (@ 195.229.241.167)
on: Thu Mar 11 23:35:45 EST 2004
Dear R!
If we cook ragi flour with shredded coconut and jaggery syrup with a little water on a kadai under medium fire, it will turn into a lump. After it is cooled down, we can make small balls out of it and flatten each ball on a hot tawa and cook on both sides with ghee.. This is called as Ragi vella adai.
And thanks for the feedback on soya masala.
- From: Mrs.Mano (@ 195.229.241.167)
on: Thu Mar 11 23:51:45 EST 2004
Dear Lakshmi!
I couldn’t understand why the sambar you prepared was sweet because there is no ingredient in it to induce the sweetness. May be yr sambar podi lacks the correct amount of chilli. For sambar, ladies finger and drumstick will always enhance its taste.
If you want to add vendaikkai in sambar or in any other curry, you must fry the vegetable pieces in a little oil first until they change their original color lightly and then you must use them for the curries. Only for the above vendaikkai poriyal, you need not fry like that.
- From: Mrs.Mano (@ 195.229.241.167)
on: Fri Mar 12 00:04:20 EST 2004
Dear KH!
Thank you for offering a different recipe on Chettinadu chicken curry. Please post it. Everybody will be benefited. I will soon post the recipes you have asked.
- From: Manasi (@ bbcache-13.singnet.com.sg)
on: Fri Mar 12 01:31:50 EST 2004
Hi KH,
yes. I see all postings only today(12th).
Indera sitham,
Thanks . I will try the recipe and get back to you.
I am post one simple rasam recipe. Here you go
Ingredients
garlic 2 cloves
green chilli 1 big
pepper 1/2 tsp
cumin 1/4 tsp
thalippu vadagam 1 tsp
tomato 1
termarind 5 to 10 gms
termaric powder 1/2 tsp
salt to taste
sugar little
cooked toor dhall water 100 ml
oil musturd
curry and coriander leaves
Microwave cut tomato in high power for 3 mins. pound garlic, chilli separatly, powder pepper and cumin. Get the juice from the microwaved tomato, add salt and sugar. add in dhall water. In a kadai heat oil. when the oil is hot add vadagam and let it fry for few second. add chilli, garlic fry well add pepper powder, termaric powder, fry. add in the tomato juice and dhall mixture and termarind juice 1 cup. if you want you can add more water. let it boil. add curry and coriander leaves. serve hot.
Enjoy
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Mar 12 09:24:31 EST 2004
Thanks for the reply, Mrs.Mano.
Earlier, I asked u a query about Badhushah, looks like you did not notice it. It is about the water qty. to make sugar syrup.
- From: Mrs. Mano (@ 213.42.2.26)
on: Fri Mar 12 11:02:10 EST 2004
Hello R!
I have forgotten to asnwer yr query. You must pour water just enough to soak the sugar and then add 3tbsp of water again.
- From: Mrs.Mano (@ 213.42.2.24)
on: Fri Mar 12 11:02:43 EST 2004
Hello Manasi!
Here are two recipes on Tomota Thokku for you! Both will be very delicious.
TOMATO THOKKU-1:
Fry 1sp fenugreek seeds and a pea-sized asafoetida in a tsp of oil to a golden brown colour and then powder them finely. Grind 4 big tomatoes with a gooseberry-sized tamarind and 7 red chillies to a fine paste. Pour this in a pan and heat it. Add 1sp turmeric powder and mix well. Cook until all the water is evaporated. Then heat a kadai and pour 6tbsp gingelly oil. When the oil become hot, add 1sp mustard seeds. When they splutter add 1 arc curry leaves, and 10 chopped garlic flakes and fry them on a slow fire for a few seconds. The colour of the garlic flakes should not be changed. Then add the cooked tomato paste and enough salt. Cook on slow fire for some minutes until the oil floats on the surface. Add the fried powder and mix well. Cook for a few minutes and then put off the fire.
TOMATO THOKKU-2:
Soak a big lime-sized tamarind in a cup of water for 1 hour and then extract its thick juice. Fry 1sp fenugreek seeds and a pea-sized asafoetida in a sp of oil to a golden brown colour and then powder them finely. Heat a kadai and add 6 to 7 tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add 1 and half cup of crushed tomatoes and 1 cup of finely chopped small onions with 1sp turmeric powder. Cook them until they are thickened. Then add the tamarind juice and mix well. Again cook until the paste is thickened. Add 2sp chilli powder, the fried powder and enough salt. Mix well and cook the thokku for 10 minutes on slow fire.
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Mar 12 11:42:04 EST 2004
Dear Kamakshi!
The main thing in the palak paneer is- we should not overcook the palak. If they are over-cooked, then they will turn into black when finishing the preparation.
And about the garlic flakes- what yr mother says is correct. But the outer skin will not be digested in the cooking and it will be a hindrance while eating. Most people will not like it.
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Mar 12 13:16:26 EST 2004
Hello LT!
Here are the recipes for some marinades which could be used for chicken, fish and mutton.
CHICKEN MARINADE:
At first marinate the chicken with a little meat tenderizer or ground pappaya and lemon juice for half an hour. Then add ground ginger paste, ginger paste, beaten curd, chilli powder, roasted cumin powder and turmeric powder and mix well. Marinate for 2 hours before grilling.
Variations:You can add a little garam masala powder or powdered aniseed. You can imagine new variations. Ginger paste, garlic paste and curd are the important things for any marinade. Sometimes vinegar is used instead of yogurt and lemon juice. Soya sauce, chilli sauce and Worcestershire sauce are also used in some Chinese recipes.
FISH MARINADE:
There is no need for yogurt for the marinade. Instead of it, you must add lime juice. Just use chilli powder, turmeric powder, ginger and garlic paste, a little pepper powder and fennel powder. You can add a few small onions when grinding ginger and garlic.
MUTTON MARINADE:
You can use the marinade which is in my recipe ‘Mutton chops’.
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Mar 12 13:44:03 EST 2004
Dear KH!
We could not make tasty dishes with the long and big brinjals. We can make bajjis, chutneys and kothsus with it. If we prepare any poriyal or masala with this type of brinjal, the taste will differ from the recipes that we make with the small brinjals.
Here is the recipe for Navarathna kuruma.
NAVARATHNA KURUMA:
Grind 2 big handfuls of shredded coconut with 1 onion, 2sp chopped ginger, 8 cloves of garlic, 3sp poppy seeds, 2tbsp coriander seeds, a pinch of cumin seeds, 10 red chillies to a fine paste. Powder 4 cinnamon pieces with 6 cloves, 6 cardamoms and 10 peppercorns. Heat a kadai and pour 3 to 5 tbsp ghee. Add the ground paste and fry it for some minutes. Then add the half of garam masala powder and fry for a few minutes. When the ghee comes on top, add 1 cup of beaten curd and fry until the masala is dry and the ghee comes on the surface. Add 1 cup of boiled and cubed potatoes, 1 cup of boiled peas, and 1 cup of boiled cauliflowers. Stir for a few minutes. Then add 2tbsp ground almonds, 1tbsp ground paste of cashew nuts with a pinch of saffron. Mix well and add enough warm water to have gravy of desired thickness. Add some fried cashew nuts and almonds with enough salt. Let the gravy simmer for a few minutes. Add ¼ cup of cream and the remaining garam masala powder to the gravy and cook for a few minutes on slow fire. Put off the fire and sprinkle a little lime juice and chopped coriander leaves.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Fri Mar 12 18:45:20 EST 2004
Dear Mrs.Mano,
Thanks a lot for the recipe. What type of cream i should add to the gravy? I've no idea of the cream added to the gravies, so please help me with it. As for brinjals, i get only long ones here. So if you have any recipe for it, don't forget post it. Thanks again.
Here's the recipe for chettinadu chicken:
Wash 1 kg chicken and cut in to medium size pieces. Mince 20 cloves of garlic and 1 big piece of ginger. Powder 2 tsp of peppercorns, 2 tsp of cumin seeds, 2 tsp of fennel seeds together. Fry the powders lightly in 3 tsp of oil and keep aside. Season 6 cloves in 5 tsp of oil in a frying pan, add 4 nos of chopped onions and fry till they are transparent and then add minced ginger and garlic. Fry untill the raw smell goes off. Then add 4 nos of finely chopped tomatoes and fry till the tomatoes are well mashed and oil comes out. Now add 1 tsp of turmeric powder along with the chicken pieces and cook for 10 minutes. Add 3-4 tbsp of chilli powder( to your taste), 2 tbsp of coriander powder, required salt and mix well. Now pour 4 cups of water and boil. When the chicken is half cooked, add the half fried pepper, cumin and fennel seeds powder and mix well. When the gravy thickens to a paste, remove from fire.
Mrs.Mano, whenever you get time do try this recipe and let me know if you like it. Take care!
- From: Manasi (@ bbcache-13.singnet.com.sg)
on: Fri Mar 12 22:27:24 EST 2004
Hi Mrs Mano,
Thanks. I will try the thokku. I tried your muthu pongal . Very tasty. but became sticky. Anyway will try once more. Thanks.
mansi
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