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:
- Old responses
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue Mar 9 13:45:09 EST 2004
Hello Mrs.Mano,
I recently saw in a site for Halbhai using with ragi flour. Do u know how the taste it will be ?
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue Mar 9 19:51:44 EST 2004
Hello Mrs.Mano,
Just now, I finished preparing Soya beans masala ball and could not resist, so tasted a bit. Wow, was so good and the color itself, so attractive!!
Thank u a ton.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue Mar 9 19:53:41 EST 2004
sorry, soya beans veg., masala
- From: Lakshmi (@ host-216-76-232-191.hsv.bellsouth.net)
on: Tue Mar 9 21:53:45 EST 2004
Dear Mrs. Mano,
I made the Salem sambar[Garlic Sambar]. Even though it came out well, it was rather sweet for a sambar. Is this because of the onions? In that case, can we make this sambar with some other veggies? If yes, what veggies?
And, re. the vendakai poriyal, whenever I make vendakai fry it always turns out to be mushy. How to avoid this?
- From: Mrs.Mano (@ 213.42.2.26)
on: Tue Mar 9 23:06:38 EST 2004
Dear kamakshi!
I have tasted once the above soup in Anjappar but we didn’t like the taste. I could taste more amounts of peppercorns and green chillies in it. You can try the chicken rasam which I have posted earlier. It has all the ingredients for a chettinadu rasam and moreover it will be very delicious to drink as well as to eat with rice.
- From: Mrs.Mano (@ 213.42.2.26)
on: Tue Mar 9 23:54:28 EST 2004
Hello LT!
I couldn’t understand why this dish is named as kal thosai because it will be very soft once it is prepared. So the name is not suitable for it. The rice flour you have bought might have been ground straightly. The rice flour we buy from the shops is not prepared by soaking the rice in water. The home-made rice flour only yields soft dosas. Usually the kal doasi is made by spreading the batter very thinly. [Not like ooththappam]
- From: Mrs.Mano (@ 213.42.2.26)
on: Wed Mar 10 00:05:26 EST 2004
Dear Preethi!
I heard that the crockpots and the rice cooker are the same and they are used for steam cooking, slow cooking etc.
If anybody knows more details on this, please post them here.
- From: Mrs.Mano (@ 213.42.2.26)
on: Wed Mar 10 00:07:49 EST 2004
Hello Kamakshi!
Thanks for the feed back on paruppu sadham and mutton chops.
- From: Mrs.Mano (@ 213.42.2.26)
on: Wed Mar 10 00:13:23 EST 2004
Dear KH!
For a change, I have to thank you for the Potato curry recipe you have posted. Really It is a tasty dish and very different from other potato curries.
- From: Mrs.Mano (@ 213.42.2.26)
on: Wed Mar 10 00:17:32 EST 2004
Dear Sakshi!
I got this recipe from a friend for you! She wrote to me these ingredients only. She haven’t mentioned about any ghee. When you are stirring the ingredients, if you feel that it is sticking with the kadai, then you can add a little ghee.
- From: Mrs.Mano (@ 213.42.2.26)
on: Wed Mar 10 00:33:21 EST 2004
Dear Sakshi!
A correction is here. My friend had not mentioned about any ghee to be poured in the kadai before adding the batter.
- From: Mrs.Mano (@ 213.42.2.26)
on: Wed Mar 10 02:14:35 EST 2004
I am posting here some varieties on RASAM.
THENGAIPAL RASAM [COCONUT MILK RASAM]
Extract 1 cup of thick coconut milk from1 cup of shredded coconut. Soak a lime-sized tamarind in water for half an hour and then extract its thick juice. Heat a kadai and add 1tbsp ghee and 1tbsp oil. When it becomes hot, add half cup of crushed tomatoes, 2 slit green chillies, 5 garlic flakes, 2tbsp chopped coriander leaves, 1sp turmeric powder, a pinch of cinnamon powder, 1sp aniseed powder, 1sp pepper powder and 1sp cumin powder. Cook until the oil floats on the surface. Pour the tamarind extract with enough water and salt. Let the rasam simmer for 2 minutes. Then put off the fire and add the coconut milk. Mix well.
GARLIC RASAM:
Soak a lime-sized tamarind for half an hour and then extract its thick juice. Heat a kadai and add 1sp oil. Fry 3 red chillies, quarter spoon fenugreek seeds, 1sp coriander seeds, 2sp thuar dal, 1sp peppercorns and a pea-sized asafoetida to a golden brown colour and then powder it. Again heat a kadai and add 2sp ghee and 1sp oil. Add 1sp Cummin seeds and some curry leaves. When they splutter add 25 small garlic flakes. Fry them on a slow fire until the garlic flakes become soft. Add the tamarind extract, 1sp turmeric powder, half cup of crushed tomatoes, the powder, enough salt and water. Let the rasam simmer for 2 minutes.
- From: Indera Sitham (@ j55.jrc32.jaring.my)
on: Wed Mar 10 02:40:26 EST 2004
TOMATO PICKLE
INGREDIENTS
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps – or to taste
Oil 250 ml – or 1 cup gingly oil
Mustard 1 teasp - for tampering
METHOD OF PREPARATION
Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.
This tomato pickle is very famous among our relatives
Our new friends after tasting, would definitely ask for the recipe.
Try it once. Goes well with anything.
Dear Manasi, try this tomato pickel,or thokku.
- From: Kamakshi (@ 195.229.241.168)
on: Wed Mar 10 10:48:14 EST 2004
Yes, Mrs.Mano, even we didn't like the soup that much; but a close friend of my husband's is also among the group which is coming for lunch later this month & he likes it so much, that very often he either eats it there or asks someone passing by Anjappar to get it for him. That's why I thought I'll make it for the party.
I have 2 small queries Mrs.Mano :
How to retain the green colour of palak, keerai etc. even after cooking . Like, in palak paneer, the spinach is green when I grind it but when I add it to the masalas & cook it (for just a minute only), it becomes very dark.
Secondly, my mum says that garlic shouldn't be peeled at all! It should be crushed with the skin, for extra flavour & aroma --- we shouldn't use even a knife to slice it !!! Is it correct?
Thanks,
Kamakshi.
- From: preethi (@ 01-088.144.popsite.net)
on: Wed Mar 10 14:51:28 EST 2004
Dear Mrs. Mano
Thank u very much for the information ..
Bye and take care
preethi
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Wed Mar 10 16:36:46 EST 2004
Dear Mrs.Mano,
I'm really happy to know that you too liked it.I'm just trying to help others find the recipe they search for, which i enjoy doing it. And Mrs.Mano, i've a recipe for chettinadu chicken curry which is one of my favourite and it is a hit in my house. I want you to try as it also have a very different taste, if you wish i'll post the recipe for you.
Mrs.Mano, Can you please post me some recipes for eggplant(long big brinjals) and also recipe for Navratna kurma which is served in Indian restaurants? whenever you are free!
Take care.
- From: Manasi (@ bbcache-10.singnet.com.sg)
on: Thu Mar 11 00:28:43 EST 2004
hi,
can't see any posting after my posting. What's happening here???
mansi
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Thu Mar 11 10:44:26 EST 2004
Hi Manasi,
I don't get what do you mean by "can't see any posting after my posting. What's happening here??? ", can you explain?
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Thu Mar 11 22:18:02 EST 2004
Dear Mrs.Mano & all,
Why no response from anyone since yesterday? Is every body busy or something wrong?
Manasi, now i can understand what you meant. Can you post me a respond soon after you see this one?
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