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:
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- From: Mrs.Mano (@ 217.164.85.171)
on: Sun Mar 7 14:59:27 EST 2004
Dear Aarthi!
Here is the recipe for Rawa dosai:
RAWA DOSAI:
Sieve 1 cup of plain flour, ½ cup of rice flour and 2tbsp Bengal gram flour once. To this add 1 cup of fine semolina with enough salt. Soak a pea-sized asafoetida in a small cup of water for 1 hour. Grind 3 small onions with 1 green chilli and 2 sp puffed Bengal gram[pottukkadalai] to a fine paste. Add this to the flours with the asafoetida juice and 1tbsp curd. Add enough water to make a smooth batter. Keep the batter covered for an hour and then you can prepare rawa dosai. The batter should be a little more watery than the usual dosa batter. When the dosa plate becomes hot, pour the batter from the corners to the center quickly and then cover it. Do not turn the other side to cook.
- From: Mrs.Mano (@ 195.229.241.167)
on: Sun Mar 7 15:00:46 EST 2004
Dear Aarthi!
Please take 1/2 cup of rice flour for the rawa dosai.
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Sun Mar 7 16:50:00 EST 2004
Hello D,
Today i made vendaikkai pachadi as per your recipe, it was different and tasted good.
- From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com)
on: Mon Mar 8 00:33:44 EST 2004
Hello Mrs.Mano,
I have a question regarding the kal dosai recipe. I followed the recipe and let it ferment for about five hours but the dosai did not taste well, it had a very strong urad taste.(I used the rice flour available in the indian stores). I let it ferment overnight and the next day the dosai turned out to be very good. Just like the ones which we get in the restaurants here. I remember having eaten kal dosai in some restaurant in Madras and the dosai was kind of like a oothappam. So, how exactly should I make it? What exactly is Kal dosai? and why is it called so? Did I let it to ferment for too long?
- From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com)
on: Mon Mar 8 00:38:57 EST 2004
Hello Mrs.Mano,
I have a question regarding the kal dosai recipe. I followed the recipe and let it ferment for about five hours but the dosai did not taste well, it had a very strong urad taste.(I used the rice flour available in the indian stores). I let it ferment overnight and the next day the dosai turned out to be very good. Just like the ones which we get in the restaurants here. I remember having eaten kal dosai in some restaurant in Madras and the dosai was kind of like a oothappam. So, how exactly should I make it? What exactly is Kal dosai? and why is it called so? Did I let it to ferment for too long?
- From: Manasi (@ bbcache-15.singnet.com.sg)
on: Mon Mar 8 01:10:25 EST 2004
HI Mrs Mano,
Tomato are seem to be cheap now a days. I want to make tomato thokku. If possible Mrs. Mano's version. can you please post recipe for tomato thokku
thank you very much
manasi
- From: Mrs.Mano (@ 217.164.252.95)
on: Mon Mar 8 02:12:53 EST 2004
Hello R!
I can not say the correct amount of water that has to be added with the plain flour to make the badhushah because it will differ according to the texture of the flour. We have to add the water little by little to get the desired consistency. Secondly there is no need to keep covered the badhushas for some time. After you have finished all the dough, you can start frying them. About the paagu-when the sugar syrup boils, they will not foam rapidly. After the kambi paagu[1 thread consistency], we will get mudhir paagu or foaming paagu. After that, the paagu will become very hard. I have mentioned the mudhir paagu for the Bhadhusha. In that stage, the pagu will coat a white layer around the badhusha. Ilam paagu or one thread consistency will give only a sticky outer layer when we dip the badhushas in the syrup.
You have asked me some ladies finger curries. Here I am posting them for you.
VENDAIKKAI PORIYAL [LADY’S FINGER PORIYAL]
Cut the vegetable into quarter-inch pieces. Heat a kadai and pour 3tbsp oil. When the oil becomes hot, add 4 cups of the vegetable with 1sp cumin seeds. Fry for a few minutes. Then add 1 sp turmeric powder and 1sp chilli powder. While frying these, add 1 cup of chopped onions, 1 cup of chopped tomatoes, and half cup of chopped capsicum. When the vegetables are half-done, add enough salt and chopped coriander leaves.
Variations: you can add chopped mint leaves, and a few garlic flakes. You can add 1sp aniseeds instead of cummin seeds. This will give a different flavour. You can add shredded coconuts after putting off the fire. You can try sambar podi instead of chilli powder. Each recipe will give you a different taste.
VENDAIKKAI PACHADI:
In a cup of curd, you can add the above vendaikkai poriyal. Grind 2tbsp of shredded coconut with 1sp pottukkadalai and 1 green chilli to a paste. Add this paste in the pachadi and mix well with chopped coriander leaves. You can do the tempering with mustards seeds and a pinch of hing powder for the decoration.
VENDAIKKAI AVIYAL:
Heat a kadai and add 3tbsp of oil. When the oil becomes hot, add 1sp mustards seeds. When they splutter, add 1/2 kilo vendaikkai pieces[inch size] with 1sp turmeric powder. Fry for some minutes. Then add mashed tomatoes [1/4 kilo] with enough salt. Cook under medium fire until all the water is evaporated and the oil floats on the top. Now grind one handful of shredded coconut with 3 red chillies and a spoon of cumin seeds to a fine paste. Add this paste to the curry and mix well. Let the curry simmer for a few minutes. Add chopped coriander leaves and mix well.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon Mar 8 09:31:32 EST 2004
Thanks Mrs.Mano, for your kind explanation.
For badhushah, I asked qty. of water for making sugar syrup, not for kneading the flour.
The recipe that will be served in hotels for vendaikkai with coconut is different or the same one that you mentioned above.
Will try one by one and let u know my feedback.
Once again, thank u for your precious time.
- From: aarthi (@ 206.70.243.251)
on: Mon Mar 8 10:39:55 EST 2004
Hi Mrs.Mano,
Thank you very much. I'll try it out and let you know!
- From: D (@ stratford.cuc.com)
on: Mon Mar 8 10:46:04 EST 2004
Hi KH,
Glad to know that you liked the recipe.
- D
- From: D (@ stratford.cuc.com)
on: Mon Mar 8 10:54:51 EST 2004
Funcook, The rice flour helps the gravy come together.
- D
- From: preethi (@ 01-149.144.popsite.net)
on: Mon Mar 8 12:05:08 EST 2004
Dear Mrs. Mano and other friends ,
Can u pls tell me the difference between crockpot and electric rice cooker . R they both the same ? what is the major use of a crock pot .. pls let me know . Thank u very much in advance ..
- From: Kamakshi (@ 195.229.241.164)
on: Mon Mar 8 15:20:26 EST 2004
Hi Mrs.Mano,
I made paruppu sadam with mutton chops & it came out simply superb; my family had a very satisfying meal. Thanks for the perfect recipe. Bye.
- From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com)
on: Tue Mar 9 01:12:37 EST 2004
Hello Mrs.Mano,
Could you please pos some recipes for marinades for chiken/fish/veg to bake/grill. Thanks!
- From: Mrs.Mano (@ 213.42.2.26)
on: Tue Mar 9 10:22:00 EST 2004
Dear Shanthy!
You have previously asked for recipes on Ribbon pakoda. I am posting here 2 varieties of them.
RIBBON PAKODA-I:
Mix 4 cups of rice flour with 1 cup of Bengal garm flour and sieve them well. Then add 1sp asafoetida powder, 2sp chilli powder and 3tbsp butter to it and make smooth dough by adding water little by little. Place ribbon pakoda achu in the murukku press and press ribbon pakodas in hot oil.
RIBBON PAKODA-2:
Soak 4 cups of par boiled rice in water for 5 hours. Then grind it with ¼ cup of garlic flakes to a fine and thick paste. Add 1 cup of pottukkadalai powder, 2sp chilli powder and ¼ cup of ghee to this and make soft dough. Make ribban bakoda in hot oil as above.
- From: Mrs.Mano (@ 213.42.2.26)
on: Tue Mar 9 10:30:08 EST 2004
Hello Sakshi!
Here is the recipe for Halbhai.
HALBHAI:
Soak 1 cup of raw rice in water for 1 hour and then grind it with 2 cups of jaggery, 3 cups of shredded coconut and 5 cardamoms to a smooth paste. Put the mixture into a hot pan and keep stirring continuously till the mixture starts to the sides and if you take a little it should not stick to your hand then it means that the sweet is ready. Put the hot moisture in a plate and sprinkle some poppy seeds on it. Let it cool and cut it to small slices or diamond shapes.
- From: Sakshi (@ 150.104.127.221)
on: Tue Mar 9 13:41:24 EST 2004
Hello Mrs Mano
Thank you very much for the halbhai recipe,but i have a question.After grinding the ingredients to a smooth paste,you have told to put it in a hot pan.should i add some ghee in the hot pan before putting the paste?
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