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: Mrs.Mano (@ 213.42.2.8)
on: Thu Dec 25 04:14:19 EST 2003
Hello Aarthi!
I have posted the vaazhai ilai saappaadu recipes months back in a thread called "Vaazhaiyilai saappaadu" which was opened by somebody else.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Thu Dec 25 04:48:55 EST 2003
Hello Mrs.Mano,
Yesterday, I tried rice-javarisi paniyaram. Since I have not done any paniyaram before, I wanted to start with simple paniyaram, referred from a cookery book.
But, there is no fermentation process, just after grinding rice, have to leave them for 8 hrs. It did not come like a ball, also want to know whether it should be soft like idlis or what ? The shape was like a cup,is it because of not fermenting ?
Also, when I put the side reverse, there is one more layer like a lid, why it is coming?
Thank u in advance, bye
- From: Mrs.Mano (@ 195.229.241.164)
on: Thu Dec 25 07:54:22 EST 2003
Hello Gauri!
Here is the recipe for Medhuvadai. I am re-psoting it here for you.
ULUNTHU VADAI OR METHU VADAI:
Whole black grams or black grams with the skin are suitable for making this vadais. Soak 1 cup of this black gram with 1tbsp raw rice in water for 2 hours. If it is skinned, then wash and remove the skin completely before grinding it. Grind the ulunthu without water for a few minutes and then, by sprinkling a little water for 2 or three times , grind the ulunthu to a thick, fluffy paste. It is to better to grind the ulunthu in a grinder than a blender . Lastly, add enough salt and grind for a few minutes. Take away the batter. Heat the kadai and pour enough oil. Wet yr hands in water and Take a lemon sized ball and flatten it into a vadai on a greased polythene paper with the wet hands. Make a hole in the centre. Toss it in the oil carefully and fry it on both sides to a golden brown colour. The fire should not be high. Otherwise the inner portion will not be cooked. It should be a medium fire. The rice is added to make the vadais crisp on the outer layer. You can add chopped onions, finely chopped ginger and green chillies, curry leaves, coriander leaves and whole peppercorns to the batter before frying the vadais in the oil. You can keep the batter in the fridge for a few hours. But it is better to fry the vadais immediately after grinding the ulunthu. If you soak 2tbsp lentils with the black gram and then grind it, the vadais will not absorb much oil when frying them.
- From: Gauri (@ targai.nationwide.com)
on: Thu Dec 25 12:42:52 EST 2003
Mrs Mano,
It was so nice of u to repost the Medhu vada recipe, I really appreciate ur kindness.
I tried ur Sambhar(with vegetables) recipe, it came out very good, my husband loved it. Luckily I had written down that recipe before otherwise I would have had to ask u repost that. I'm going to try ur Medhuvada recipe pretty soon and let you know the result. Whenever I try out this vada, I always have a problem of getting the right shape, it will stick to the sheet when I try to drop it in oil. Any tips on this?
Thanks,
Gauri.
- From: sarah (@ cache74.156ce.maxonline.com.sg)
on: Sat Dec 27 06:52:53 EST 2003
Dear Mrs.Mano
I am not able to go back to the old responses page to get your Inji Kulambu recipe. I wish someone has an archive of all your previous recipes so that we don't miss them.
Sarah
- From: sarah (@ cache74.156ce.maxonline.com.sg)
on: Sat Dec 27 06:55:59 EST 2003
I have sent a mail to the admin@forumhub.com to fix the old responses problem.
Sarah
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sat Dec 27 07:50:34 EST 2003
I am pasting here Mrs.Mano's inji kuzhambu.
INJI KUZHAMBU:
In a tbsp gingelly oil, fry 1sp coriander seeds, 1sp fenugreek seeds, 1sp cumin seeds, 5 sambar onions, 1 handful of shredded coconut and 3tbsp shredded ginger to a light brown colour. [These must be fried under slow fire] Grind them with 2 spring curry leaves. Soak a lemon-sized tamarind in water and extract its juice. Mix the tamarind juice with the ground masala. Add 1sp turmeric powder and mix well. Pour 2tbsp gingelly oil in a kadai and heat it. Add 1sp mustard seeds and 8 red chillies. When they ssplutter add the prepared kuzhambu with enough salt and let it simmer for some minutes until it thickens to a desired consistency.
- From: Mrs.Mano (@ 195.229.241.164)
on: Sun Dec 28 00:38:33 EST 2003
Hello R!
Thanks a lot for re-posting my recipe "INJI KUZHAMBU" for Sarah.
About javvarisi paniyaaram-6 to 8 hours of fermenting of the batter is enough.The combination of the ingredients might have gone wrong in yr preparation. Here is a recipe for javvarisi paniyaaram. Hope this would help you.
JAVVARISI PANIYAARAM:
Soak 2 cups of boiled rice, 2 cups of raw rice, 1 cup of whole black gram, 1/2 cup of sago[javvarisi] with 1sp fenugreek seeds for 4 hours and then grind them to a fine batter. Mix with enough salt and allow the batter to ferment for 8 hours. Heat a small kadai and pour 2tbsp oil. When the oil becomes hot, add 1sp of mustard seeds and when they splutter add 1sp split black gram, 1tbsp chopped green chillies and 1 cup of finely chopped small onions. Add a pinch of salt to these and fry well on a medium fire. Lastly add 1/2 cup of shredded coconut, chopped coriander and curry leaves. Immediately pour this in the batter and mix well. Make paniyarams.These will be very soft to eat.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sun Dec 28 08:16:55 EST 2003
Hello Mrs.Mano,
Thanks so much.
Actually, in that book, it is not mentioned about fermentation, so I did not bother to do it. That could be the reason, I think. Also, there is nothing to grind, all just readily available flours, that is all.
will try your method, I am very much confident that your recipe will yield a good result just like the other items.
Bye
- From: Mrs.Mano (@ 195.229.241.164)
on: Sun Dec 28 13:38:11 EST 2003
Hello Kamakshi!
For crisp potato roast- you must fry the potatoes either in a non-stick pan or in an used iron kadai. Even with little oil, the potato roast will be crisp. If you cook potatoes in microwave you can get a very nice potato roast. If you want microwave potato roast, then I will post the recipes. Here are some potato recipes which you have asked:
POTATO PODIMAS:
Pressure cook the potatoes upto 5 whistles. After having opened the lid and taken away the potatoes, immediately mash them with a potato masher. Otherwise the taste and the structure of the potatoes will differ when you make the podimas. The secret lies in mashing the hot potatoes immediately . Heat a kadai and pour enough oil. When the oil becomes hot, add 1sp mustard seeds and when they splutter add 1sp split black grams and 1sp asafoetida powder. Fry them for a few seconds on medium fire and then add chopped onions and green chillies with a pinch of salt. Fry for a few seconds and then add the mashed potatoes with enough salt, 1sp turmeric powder, chopped coriander and curry leaves. Mix well for a few minutes. Put off the fire and then add a little shredded fresh coconut. Mix well for a few seconds. This is the normal procedure of making potato podimas. You can avoid the coconut. When you are frying the onions you can add chopped tomatoes and capsicums. This will give a delicious taste to the podimas. This kind of preparation can be used as a side dish, a filling for the sandwiches as well as the dosas.
POTATO PORIYAL:
Cut the boiled potatoes[500gms] into medium pieces. Add 2tsp chilli powder, 1sp coriander powder, 1sp turmeric powder, 1sp cumin seeds, ˝ cup of chopped methi leaves and 2 or 3 tbsp chopped small onions. Mix well with yr fingers. Pour 3tbsp oil in a kadai and heat it. When the oil becomes hot, add the potato and fry on a medium fire until the masala is well coated on the potatoes and the vegetables are cooked. Add chopped coriander and mix well. This is a simple dish.
- From: S.Mano (@ 195.229.241.164)
on: Sun Dec 28 14:12:33 EST 2003
Hello LT!
I have already posted some fish recipes in the previous threads like fish fry, fish kuzhambu, and fish puttu.
About instant dosa flour- I am posting here the recipe of one preparation. Other than this recipe I have already posted the recipes of Tomato dosai and Tapioca dosa which could be immediately prepared after grinding the ingredients for them.
INSTANT DOSA:
Wash 1 cup of boiled rice and ˝ cup of black gram with 1sp fenugreek seeds and then drain the water well in a colander. Spread the rice etc on a thin cloth until they are well dried. Then dry grind them in a mixi into a coarse powder. It must be a thin rawa –like consistency. This you can keep for some days. On the day of preparation , add 1 cup of water and ˝ cup of thick butter milk to the flour with enough salt and mix well. Keep covered the batter for 3 hours. Then you can make dosas After spreading the batter you must cover it with a lid like appam and the fire should be medium.
- From: rvm (@ 195.229.241.228)
on: Sun Dec 28 15:29:39 EST 2003
Dear Mrs.Mano,
This is megalavairamani
your keerai sambar turned very nicely for me.It
goes very well with dosai also.Thanks a lot for yr recipe.
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