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: Idiappam (@ cache139.156ce.maxonline.com.sg)
on: Thu Oct 2 10:31:38 EDT 2003
Field beans?? - commonly refered to seeds of the Phaseolus genera, sometimes of the Vigna genera too!
Mochai belongs to the Dolichos genus!
- From: Ivete (@ pr2-ts.telepac.pt)
on: Thu Oct 2 12:41:47 EDT 2003
Hi, Guns!
Thank you so much for the explanation. As for the fish I don't think I can find that kind here. Maybe in Indian groceries. Maybe I can replace it for the dry and salted cod fish which is very popular here.
Thanks again.
Hi, Idiappan!
Thank you, too!
- From: guns (@ 81.255.2.227)
on: Thu Oct 2 12:58:06 EDT 2003
WHAT IS THE DIFFERENCE BETWEN UPPUMA AND KICHADI,,??? I DO NOT MAKE OUT THE DIFFERENCE. ANYONE EXPLAIN ME PLS???
- From: Mrs.Mano (@ 220.226.48.25)
on: Fri Oct 3 10:17:11 EDT 2003
Hello R!
Here I am posting a different delicious sundal recipe for you!
THENGAI MANGAI PATTANI SUNDAL:
Soak 1 cup of yellow or green dry peas[pattaani ] in enough water for 12 or more hours. Then cook them with enough salt. Then drain the water in a colander. Grind 4 red chillies with 2tbsp shredded coconut, 1 sp pottukkadalai and 1/2sp fennel seeds to a fine paste. For this measurement, we need ½ cup of finely chopped raw mango. Kili mookku mangai[ottu mangai] goes well with this.
In a kadai pour 2tbsp of gingelly oil and heat it. Then add 1sp mustard seeds and when they splutter, add 2tbsp of finely chopped sambar onions and fry well. Then add the cooked pattani, 1sp turmeric powder, the ground masala and a little salt. Cook until the sundal becomes dry. Add chopped coriander leaves and curry leaves. Mix well.
- From: Mrs.Mano (@ 220.226.48.25)
on: Fri Oct 3 10:25:15 EDT 2003
Dear Ivete!
I am sorry that I have written some of the ingredients only in Tamil. Hereafter, I will write their English names also!
Nethili karuvaadu is a kind of dry fish which is mostly available in Tamilnadu. For Mochaikkotai I am yet to know its english name. Anyhow I have to thank Mr.Guns.
THENGAI MANGAI PATTANI SUNDAL means coconut+ Raw mango +dry peas +Sundal
- From: Mrs.Mano (@ 220.226.48.25)
on: Fri Oct 3 10:39:49 EDT 2003
Hello Hema!
Here is the idli sambar recipe.
IDLI SAMBAR:
Pressure cook ½ cup of lentils with ¼ cup of chopped tomatoes and 1sp asafoetida powder. Soak a small lime-sized tamarind in water for ½ hour and then extract the juice. In a kadai pour 1tbsp oil. When it becomes hot, add 2sp coriander seeds, 1/2sp cumin seeds, ½ sp peppercorns, 2tbsp curry leaves, 1sp split black gram, ½ sp fenugreek seeds, 1sp Bengal gram and 6 red chillies and fry them to a light brown color. Lastly add 2tbsp of shredded coconut and fry for a few seconds. When they are cooled, powder them finely. Again pour 4tbsp of gingelly oil in the same kadai and heat it. Then add 1sp mustard seeds and when they splutter add 1 cup of chopped sambar onions and fry well. Then add 1 ½ cup of chopped tomatoes, and 1sp of turmeric powder. Fry until the tomatoes are mashed well and the oil floats on the top. Then add the cooked dal[lentils] with enough water and salt. Let the sambar simmer for a few minutes. Then add the tamarind extract and the ground powder. Mix well and again let the sambar simmer for a few minutes. Add 1sp powdered jaggery and 2sp gingelly oil. Mix well and put off the fire.
- From: Ivete (@ pr2-ts.telepac.pt)
on: Fri Oct 3 14:19:21 EDT 2003
Dear Mrs. Mano,
You are such a nice lady. Of course, it's my problem not to speak your language but as your recipes are so good I really appreciate your effort to translate some of the ingredients into English.
Thank you for everything.
- From: S.Chitra (@ j121.kst21.jaring.my)
on: Sat Oct 4 00:38:22 EDT 2003
Hello Guns, another type of dried fish curry
DRIED FISH CURRY
Ingredients
10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
½ tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
½ cup coconut milk (optional )
Method
Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.
Note: Normally the dried fish curry will be a bit watery.
FRIED DRIED FISH
INGREDIENTS
250 grms dried fish
2 tsp curry powder
¼ tsp tumeric powder
a pinch of salt ( if the dried fish is not very salty )
1 large bulb of garlic, peeled and smashed coarsely
¾ cup of chopped onions
1 firm ripe tomato cut into small bits
4 tbs of oil
½ fresh lime
METHOD:
Cut the dried fish into 1 inch cubes and wash it well in a few
Changes of water.
Add to it the curry powder ,tumeric and salt.
Smear these three ingredients all over the dried fish, using a sprinkling of water
Heat a wok, put 4 tbs of oil. When it is hot, fry chopped onions
And the smashed garlic together. till the onions turn limp.
Add the chopped tomato. When no juices oozes out of the tomato bits,
Add the seasoned dried fish along with ¼ cup of water.
Cover with a lid to cook over a moderate heat till tender.
Remove lid, fry well turning over frequently on all sides, over low heat till masala seasoning sticks to the cooked dried fish cubes.
Taste for salt and remove from fire.
Serve with a squeeze of fresh lime over it.
- From: guns (@ 81.255.2.227)
on: Sat Oct 4 03:55:59 EDT 2003
Chitra,
Thank you so much, i will try your DRY fish recipe.
- From: guns (@ 81.255.2.227)
on: Tue Oct 7 03:05:41 EDT 2003
Mrs.Mano
can u post the recipe for " chennagunni" powder. Its exactly made from the small dried^prawns. You can use this powder with rice and side dish for idly dosa.
- From: Kuch (@ dsl1-194.gw1.adl1.airnet.com.au)
on: Wed Oct 8 00:57:30 EDT 2003
Dear Mrs Mano
Could you please tell me how to make ghee with the yellow butter (not like the white one you can get in Madras)?
Thanks
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Wed Oct 8 11:18:30 EDT 2003
Hi Mrs.Mano,
Hope you are doing fine and enjoyed Navarathiri festival in TN.
Saw ur recipe for sundal, but that time, the navarathiri was almost done, so have to try in normal days, will give you my feed back. Thanks anyway.
Since Deepavali is approaching, are u planning to give us any delicious recipes, hoping u dont mind.
I have a request for you-in savouries, other than our standard ribbon pakoda or thenkuzhal, is there any different thing to do ? Heard about maida thenkuzhal, but for some reason, it is not coming out properly, any idea?
Also, is there any savoury with moong dhal flour?
Sorry to bother you by lots of queries, am extremely sorry.
Thanks in advance, bye
Happy Deepavali to you and other friends from me and my family.
- From: guns (@ 81.255.2.227)
on: Fri Oct 10 03:37:46 EDT 2003
Mrs.Mano
can u post the recipe for " chennagunni" powder. Its exactly made from the small dried^prawns. You can use this powder with rice and side dish for idly dosa.
- From: preeti (@ 01-115.144.popsite.net)
on: Fri Oct 10 17:01:30 EDT 2003
Dear Mrs.Mano ,
How to cook biryani in dhum ? u mean spreading charcoal .. is there any other alternative method . pls let me know . Thanks in advance
- From: Dr.V.V.Pratap Reddy (@ 203.145.191.75)
on: Sat Oct 11 04:05:31 EDT 2003
I am from Andhra Pradesh. I love the Pongal served in tamilnadu - the one with greengram dal and black pepper. Could someone tell me authentic recipe for this delicacy? I tried from hearsay recipe but could get that aroma and taste.
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