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:
- Old responses
- From: uma (@ 203.116.61.131)
on: Thu Feb 12 22:50:20 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 quantities of ingredients to be used for "Baba's Sambhar Powder" and "Baba's Rasam Powder" (or something nearer to this recipe) pls...
thanks
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Feb 13 13:06:20 EST 2004
Hello Mr.Hemant Trivedi!
I have no exact recipe of Salem sambar using garlic flakes in it. But I have some recipes of samabr using garlic in different methods.
One type of sambar is prepared with a sambar podi which have garlic flakes and a little tamarind in it.
Another one is from Chettinadu. It is also called as Thanni kuzhambu. All the ingredients are the same as sambar , but in the end of it, crushed garlic and curry leaves are added after putting off the fire.
The next one is – a ground paste of onion, tomato and a few garlic flakes is added when the onions and tomatoes are fried in the beginning stage.
In the fourth one- in the tempering, the garlic flakes are add along with the red chillies, mustard seeds, curry leaves and asafoetida and then poured in the sambar.
Can I post all these recipes for you?
Actually, garlic flakes are also used in yr recipe of avaraikkai sambar.
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Feb 13 13:23:23 EST 2004
Hello Kala Chandra!
Jawar is the flour of a kind of maize, I think. I will enquire about it further. I don’t know the English name for Thinai. If I get any vallaarai recipe, I will post it here soon.
- From: Mrs.Mano (@ 213.42.2.26)
on: Fri Feb 13 13:26:04 EST 2004
Dear Uma!
I do not have any knowledge of Baba's smabar powder as I am always using fresh sambar powder in my cookery.
- From: Hemant Trivedi (@ 203.195.212.199)
on: Fri Feb 13 19:45:44 EST 2004
Hello Mrs. Mano,
I would love to have the 4th recipe .
What I meant as Sambar was Tamilnadu sambar.
Avarekkai Sambar is a GOWDA (OF KARNATAKA) preparation.
- From: Seetha (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net)
on: Fri Feb 13 21:02:20 EST 2004
Dear Mrs Mano:
Thanks a lot for your gulab jamun recipe. they tasted heavenly!!will def try all your other recipes.
- From: Mrs.Mano (@ 213.42.2.26)
on: Sat Feb 14 01:36:26 EST 2004
Hello Mr.Hemant Trivedi!
Thanks for the reply. Just now my close relative assured that this is the recipe of Salem sambar[the one you have asked to post]. Here is the recipe.
GARLIC SAMBAR[SALEM SAMBAR]
Ingredients
Tur dal - 100gms
Sambar powder - 3 tsp [heaped]
Drumstick - 3 (cut into desired pieces)
Medium Onion - 2 (chopped finely]
Curry leaves – 1 spring
Coriander leaves - 2 table spoon (chopped)
Garlic - 1 teaspoon (chopped)
Dried red chilli - 2 [Cut into pieces]
Tomatoes - 3 (medium sized -cut into pieces)
Tarmarind - size of a lime soaked in 1/2 cup water
Methi Seeds - 1/4 tablespoon
Vegetable oil - 1 table spoon
Ghee-1tbsp
Asafoetidia (Optional) - 1 tablespoon
Mustard Seeds - 1 teaspoon
Turmeric powder-1sp
Enough salt
Preparation
Heat a deep kadai and pour the oil and the ghee. When they become hot, add the onions and the tomatoes with the turmeric powder. Cook well until the tomatoes are cooked and mashed well and the oil floats on the surface. Then pour the tamarind extract and add the drumstick pieces and enough salt. When the vegetable is cooked add the sambar powder and let the sambar simmer for just a few seconds. In another pan heat oil and add mustard seeds. When they stop spluttering add chopped garlic, methi seeds, dried red chilli pieces, Asafoetida and curry leaves. Fry for two minutes and then add to sambar and boil it for 1 minute. Finally add chopped coriander leaves on the top.
- From: Hemant Trivedi (@ 203.195.212.199)
on: Sat Feb 14 02:57:15 EST 2004
Hello Mrs.Mano,
I would try this out soon.(Today , I was planning but ultimately decided to go for Mulangi sambar.)
I will give you feedback.
Tanks a million.
Rgds
- From: Hemant Trivedi (@ 203.195.212.199)
on: Sat Feb 14 02:58:14 EST 2004
Hello Mrs.Mano,
I would try this out soon.(Today , I was planning but ultimately decided to go for Mulangi sambar.)
I will give you feedback.
Thanks a million.
Rgds
- From: Kamakshi (@ 195.229.241.166)
on: Sun Feb 15 15:14:12 EST 2004
Dear Mrs.Mano,
Just wanted to remind you of my previous request for Uppu Seedai recipe; no hurry, but I hope you have not forgotten.
Here, everyone makes curd with Milk powder & I have tried with Nido, Coast etc. but the curd is like paste ,dosa maavu consistency. Sometimes there is a thick crust on the surface beneath which it is watery. Even with fresh milk, the curds don't set at room temperature; I have to keep them in balcony heat and then it becomes very sour. Can you describe the right method to make curds using milk powder & also, using fresh milk. Which is healthier?
Secondly, how to make khoya (the 'gova' we say in tamil,which is used in making milk sweets),in a easy way at home itself?
Thanks for your time and responses,
Kamakshi.
- From: Shanthy (@ ip-82-47.dot.net.au)
on: Sun Feb 15 21:13:27 EST 2004
Dear Mrs Mano
I have tried some of your recipes and the results were excellent. Thank you. I have recently bought a packet of crispy snack called Pakoda chips from an asian grocery shop. Ingredients listed on the pack are besan flour, rice flour, tapioca flour, flour, salt and chilli. It is a product of Malaysia. It is like ribbon pakoda but more crunchier. Can you help me with a recipe?
Thank you
Shanthy
- From: Mrs.Mano (@ 213.42.2.26)
on: Mon Feb 16 04:58:02 EST 2004
Dear Kamakshi!
Lack of time and illhealth do not allow me to post the recipe you have aksed at an earlier date. Further, I had to search for a good recipe of seedai. I will post the recipe and my explanations for the queries soon.
- From: Kamakshi (@ 195.229.241.164)
on: Mon Feb 16 14:32:30 EST 2004
I regret having bothered you Mrs.Mano. Do take care of your health and get well soon. Sorry once again for the trouble. Bye!
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Wed Feb 18 14:55:33 EST 2004
Hello Mrs.Mano,
Are you alright? For the past 2 days i could not see any posting from you, that's why i was worried. How's your health? We all are waiting to hear from you!
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Feb 18 23:10:38 EST 2004
Hello KH!
Thank you very much for yr kind consideration. I was severely attacked by cold and fever. i will start posting the recipes soon!
- From: Seetha (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net)
on: Thu Feb 19 01:15:07 EST 2004
Dear Mrs Mano:
Wishing you a speedy recovery!!!
Seetha
- From: kala chandra (@ bbcache-17.singnet.com.sg)
on: Thu Feb 19 01:19:23 EST 2004
Hi Mrs. Mano,
Thank you for the reply. Please do take care of your health.
kala
- From: Mrs.Mano (@ 213.42.2.26)
on: Thu Feb 19 14:47:57 EST 2004
Hello kalachandra!
Thanks a lot for the kind words. I have tried to mail you twice regarding the old responses of my recipes, but they were sent back with a failure notice. If you could, please mail me.
- From: Mrs.Mano (@ 213.42.2.26)
on: Thu Feb 19 14:54:16 EST 2004
Hello Seetha!
Thanks for yr wishes.
And also I am happy that you have got a very delicious gulab jamuns.
You have previously asked an easier measurement for VATHAL KUZHAMBU PODI. Here I am posting an easier recipe for you.
VATHAL KUZHAMBU PODI:
In a little oil, fry 1 cup of coriander seeds, 1 cup of dry chillies, ¼ cup of Bengal gram, ½ cup of thuar dal, 2sp fenugreek seeds, 2sp split black gram, 2tbsp peppercorns, and 1sp cumin seeds to a light golden colour. When cooled, grind all these ingredients to a fine powder.
- From: Mrs.Mano (@ 213.42.2.25)
on: Thu Feb 19 15:13:14 EST 2004
Hello Kamakshi!
My friend said that she had seen so many designed vessels of clay/mud in K.M.Trading which is near the church in Dubai. You can try there.
For making fresh curd- mix 5sp full cream milk powder [Nido or Rainbow or any other full cream milk powder] in a small cup of warm water and mix thoroughly. Then heat the milk. When the milk starts simmering, put off the fire and allow the milk to cool for a few minutes. If you dip your finger into the milk, you must bear the heat. That is the correct temperature for making curd. The milk will not set into a fine curd if it is too hot or too cold. Then pour 2tbsp thick fresh curds in a bowl, and add 1sp table salt, and some curry leaves. Beat well. Now pour the milk into it and mix well for 2 or 3 times with the help of another bowl. Now pour the milk into desired cups, cover them with suitable lids and allow it to set.
The recipes of kova and seedai will follow soon!
- From: Mrs.Mano (@ 213.42.2.26)
on: Thu Feb 19 15:21:19 EST 2004
Dear KH!
Thanks a lot for the kind words!
Here is a simple recipe using Red kidney beans.
RED KIDNEY BEANS AND PATOATO FRY:
Soak 1 cup of red kidney beans in water overnight and then drain the water in the morning. Then add fresh water to it and pressure cook them up to 5 to 6 whistles. In the same pressure cooker, you can place 2 or 3 potatoes in another bowl.
Then peel the outer cover of the potatoes and slice them into small cubes. Drain again the water in which the kidney beans are cooked.
Heat a pan and pour 2tbsp of oil. When the oil becomes hot, add ½ cup of chopped onion with 1sp of fennel seeds and fry well. Then add ½ cup of chopped tomatoes, 1 chopped capsicum, 1sp chilli powder and 1sp turmeric powder. Fry the vegetables until they are well cooked and the oil floats on the surface. Now add the potatoes, kidney beans and enough salt. Mix well and cook for some minutes. Keep on frying the curry until you get the desired consistency. Decorate with chopped coriander leaves.
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