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: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue Jan 20 16:21:33 EST 2004
Thanks Mrs.Mano.
will try your method for tamil new year.
Do u know how to give tofu for a 11 month baby?
Bye
- From: Manasi (@ bbcache-9.singnet.com.sg)
on: Tue Jan 20 21:52:12 EST 2004
Hi Mrs. Mano,
How to make kari avarai kuzhambu? This kari avarai looks black in colour and like big sized tattaipayaru, available only in selam (as for as i know) pls help.
Thank you
- From: rvm (@ 195.229.241.165)
on: Wed Jan 21 02:42:46 EST 2004
Dear Mrs.Mano,
I need a recipe for making sweet samosa&white color rava laddu.
When ever i make ravaladdu it tastes very nicely,but the color is not nice.can you please tell me the secret.Thanks a lot .Bye
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Jan 21 10:50:13 EST 2004
Hello Ranjgir!
Welcome to Forum hub. Here I am re-posting my recipe of Sambar for you. What do you mean by ‘Morkootan’? It is a Kerala Dish. Or do you mean Morkuzhambu?
SAMBAR:
Soak a lime sized tamarind for ½ hour and then extract the juice out of it. Cook three handful of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and when it is simmering add the vegetables and enough salt. After the vegetables are being cooked, add the cooked dhal and a little salt. Let the sambar simmer for a few minutes. Add 2tsp sambar podi and mix well. Turn the fire very low. Cook for a few minutes. Add curry leaves and chopped coriander leaves.
Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp fenugreek seeds, 8 peppercorn, ½ sp mustard seeds and ½ sp black gram for a few minutes to a light brown colour. When cooled, powder them.
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Jan 21 13:23:40 EST 2004
Hello Gauri!
Boiled rice is ‘Puzhungalarisi’ in Tamil. After the harvest, the paddy grains are cleaned, then boiled in water for hours, dried under the hot sun and then their skins are removed. This type of rice is called boiled rice. From the ordinary paddy grains we get the raw rice.
- From: kavitha (@ ip68-111-50-101.br.no.cox.net)
on: Fri Jan 23 18:18:02 EST 2004
Dear Mrs.Mano,
I'm new to Forumhub, but i can see how good your recipes are from other responses. Anyway parboiled rice is same as the boiled rice? Can we use par boiled rice for aappam? Once i tried with 1 cup of parboiled rice, 1 cup of raw rice and 1/4th cup of black gram, but it does not turn out well. Don't we have to use both the rice? waiting for your suggestions!
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Jan 24 11:53:28 EST 2004
Hello Manasi!
I have no knowledge of Kari Avarai Kuzhambu. I hope that anybody from Selam will reply here for you.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Jan 24 12:02:24 EST 2004
Dear Kavitha!
Welcome to Forum Hub.
Par Boiled rice and boiled are all the same.I have already posted the recipe of aappam using par boiled rice and you can see that above this thread. There are so many aappam varieties which are prepared in Tamilnadu and Kerala.I have posted some varieties in the previous threads. We can make aappams using both rice varieties also.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Jan 24 12:12:32 EST 2004
Hello R!
I am not sure about giving Tofu as a suitable food to babies. It is better to consult with a child specialist.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Jan 24 12:43:36 EST 2004
Hello Kamakshi!
I regret for the delay in posting reply to you!
There are more than 20 varieties in Adai preparation. Anyhow, I am posting here a recipe of my friend.
ADAI:
Soak 3/4 cup of par boiled rice, 3/4 cup of raw rice, 3/4 cup of thuar dal, 1/4 cup of Bengal gram amd 1/4 cup of black gram in water for 3 hours and grind them a little coarsely with 1sp asafoetida powder, 3 green chillies, 4 red chillies and enough salt. Add ¼ cup of shredded coconut with chopped curry leaves and coriander leaves to it. Mix well. You can prepare the adai immediately.
Regarding Cutlets- Have you dipped the cutlet either in plain flour batter or in beaten eggs prior to the coating of breadcrumbs? After the coating of plain flour batter or eggs, the breadcrumbs will stick to the cutlet evenly. There will be no problem of the breadcrumbs slipping separately into the oil. And also the fire should not be high. It should be medium always. So that the outside will be browned evenely and the inner side will be cooked nicely.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Jan 24 12:45:07 EST 2004
Hello Kamakshi!
Take 1/4 cup of shredded coconut to mix in the adai batter.
- From: kavitha (@ ip68-111-50-101.br.no.cox.net)
on: Sat Jan 24 12:53:54 EST 2004
Dear Mrs.Mano,
Thanks for the immediate reply. I'll sure try the one which you have posted above this thread and let you know the results. By the way do you any non-veg chettinadu recipe? pl do help me! Thanks again.
kavitha
- From: guns (@ 81.255.2.227)
on: Sat Jan 24 14:48:43 EST 2004
Mrs, Mano
can u pls post a recipe of typical sambar, which will be served in marriage functions for the morning tiffin, alongwith pongal.
That pongal also will taste very nice.
if possible try to put both of them. I am sure this pongal is different than what we used to prepare in our houses.
i couldn't prepare the " chennagkunni" powder, since i had been to offical tour to other countires. let me try it out this time.
- From: :) (@ 66.98.170.90)
on: Sun Jan 25 09:09:59 EST 2004
love sambar!
- From: Anjana (@ cache106.156ce.maxonline.com.sg)
on: Sun Jan 25 21:01:31 EST 2004
Mrs Mano,
What is Ridgegourd called in Tamil & Malayalam ?
- From: renu (@ 213.42.2.16)
on: Mon Jan 26 01:41:06 EST 2004
puli kulabu
- From: renu (@ 213.42.2.16)
on: Mon Jan 26 01:42:37 EST 2004
puli kulabu how to prepare
- From: renu (@ 213.42.2.16)
on: Mon Jan 26 01:42:47 EST 2004
puli kulabu how to prepare
- From: Mrs.Mano (@ 213.42.2.8)
on: Mon Jan 26 13:04:32 EST 2004
Hello Megala Vairamani!
Here is the recipe for RAVA URUNDAI:
RAWA LAADU [RAWA URUNDAI]:
Dry fry 1 cup of fine rawa in a kadai to a light golden colour. If you fry for a golden brown colour, then the colour of rava urundai will not be white. Then Powder it. Again powder 1 1/4 cup of sugar [even you can add 1 1/2 cup] finely. Mix the rawa and sugar powders well. In a tbsp of ghee, fry some split cashew nuts to a golden colour and add to the powders. Add 1/2 sp cardamom powder to the powders. Heat 3 to 4 tbsp of ghee and with the help of it, make urundais with the powder.
Variations: you can make rava urundais with 1/2 cup of split green grams and 1/2 cup of rava. This will give a delicious taste also.
SWEET SAMOSA:
Sieve 2 cups of plain flour with 1/4 sp baking powder, a pinch of soda bi carbonate and 2sp corn flour. Add 1tbsp ghee to it and with the help of water make a fine dough. Keep it covered for a while. For the filling you can make either paalgova or carrot halwa in the micro oven and mix with the nuts. Then deep fry in the oil and then coat the samosas in thick sugar syrup. Actually the sweet with the paalkova filling is called Lavanga latha.If you do not know how to prepare paalkova and carrot halwa in micro oven, then I will post the recipes for them.
- From: Mrs.Mano (@ 213.42.2.8)
on: Mon Jan 26 13:28:20 EST 2004
Hello Guns!
I have no idea of the recipe for the sambar which is being served at the marriage functions. If possible, I will post the recipe after enquiring about it. And it is the same with Kalyana pongal also. I have so far tasted only the usual venn pongal at the marriages.
- From: Mrs.Mano (@ 213.42.2.8)
on: Mon Jan 26 13:31:41 EST 2004
Hello Anjana!
Ridge gourd is called as ‘peerkangai’ in Tamil and ‘peechinga’ in Malayalam.
List all pages of this thread