Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
All times in EST +10:30 for IST.
|
Dear hubbers,
|
Responses:
- Old responses
- From: Roshini (@ lwl.parexel.com)
on: Fri Apr 4 10:36:29
Revathy
I forgot to add : if you are making biriyani with a pressure pan / cooker just wait until the desired number of whistles is reached (2whistles for chicken biriyani) then switch off the stove . Also try to release the pressure using a karandi. when the pressure is completely released , remove the biriyani from cooker and place it in a different pan or serving bowl with lid . But if you leave the biriyani in the cooker itself the rice which is still hot will definitely stick to the bottom of cooker.
Hope these tips help you !!
Cheers
Roshini
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Fri Apr 4 12:11:49
why dont u try sona masoori rice? even though it is not a basmathi quality, the output for pulav/briyani or any other mixed rice will be very nice. from my experience, u dont have to worry at all.
stll, if u prefer basmathi taste, try 1 3/4 cups of water for a cup rice ( 4 whistles with 5 mts sim, can fry the rice with ghee for a min., or cam add oil to the plain rice with water so that it wont stick to each other. i dont know the exact reason, but it works out for me every time.
bye
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Fri Apr 4 12:17:51
Hi Mrs.Mano,
How are u?
Recently, I had a briyani at Deccan restaurant, it was a typical briyani, but they also added half of the plantain (not pieces) with that rice. Do u have any idea and can u give me the recipe? I kept the query in the forum, but to my bad luck, did not get any response. So, I am hoping that u can help me out.
Also, I saw the sambhar sadham in the website. Definitely I want to try. Just curious-I read that u have been running a restaurant in Sharjah. We were in Abu Dhabi for a long time, recently, we moved into USA. can u tell me ur restaurant name, only if u r interested..
thanks and bye
- From: Revathy (@ ac9.emirates.net.ae)
on: Fri Apr 4 14:16:12
Dear Mrs.Mano, Roshni & R,
I really appreciate the detailed explanations you all have given; thanks a TON !! Will give the feedback soon.
Thanks once again,
Revathy.
- From: Mini (@ adsl-155-248-114.asm.bellsouth.net)
on: Fri Apr 4 14:21:37
Dear Mrs.Mano,
Do you know how to make shawarma at home? I really miss it after coming to the US. Can we make it at home without that equipment seen in shawarma serving restaurants? Hope you can help.
- From: Roshini (@ lwl.parexel.com)
on: Fri Apr 4 15:09:34
Hello Mrs.Mano
Can you give me the recipe for Sura puttu?? I miss home food so much & thinking of these dishes makes me nostalgic ....
Thanks in advance !!
- From: Mrs.Mano (@ an7.emirates.net.ae)
on: Fri Apr 4 23:53:09
Hello R!
How are you? It is a long time since we met in the forumhub thread.
About deccan briyani-I have never heard any recipe like that using plantain. plantain means raw banana or banana fruit? I will try my best to find out about that.
Ours is Safire Restaurant. People from Abu dhabi, Ras al kaimah,Dubai and other emirates will always come to our restaurant. Do you know our restaurant?
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Sat Apr 5 00:58:12
Hello Mini!
I never tried with shawarma. I have tasted a few times but didnt like it because of the small pieces of fat in it. You can have it in Iranian and Turkish restaurants in USA. I heard that spicy strips of marinated[uncooked] meat or chicken are inserted in the grill and then cooked either in gas fire or electric fire. It is served with chopped tomatoes, pepperocini,chopped onions, hummos salad and greek olives in kuppus or pita bread. Here it is cooked mostly in electric fire. You can buy a small gril and try in yr home.Here is the website about it.
http://www.gyrosgrill.com/
And also here is the recipe for it:http://www.recipesource.com/main-dishes/meat/shawarma1.html
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Sat Apr 5 10:42:59
Hello Roshini!
I have tasted 'sura puttu' once in a friend's house. but I didnt like its flavour. Any how, I always prepare 'puttu' with other kinds of fishes except pomfret fish. Here is the recipe for it.
Steam the fish pieces and then crush them finely. In 3 or 4 tbsp oil, toss 1sp ani seeds and then add 2 or 3 cups of sliced onions and 1 or 2 tbsp chopped green chillies according to the quantity of the fish pieces. Fry them to a brown colour.Grind 1sp ginger,1 sp garlic with 1sp aniseed to a fine paste and add to the onion and fry well. Now add 1cup of chopped tomatoes and 1sp turmeric powder. Fry for a few minutes until the tomatoes are well cooked and mashed. Add the fish with enough salt. Toss well for some minutes. Put off the fire.Add curry leaves, shredded coconut and chopped coriander leaves. Mix well.
- From: Roshini (@ pool-68-160-44-61.bos.east.verizon.net)
on: Sat Apr 5 11:40:33
Hello Mrs.Mano
Thanks , I was just hoping that you would reply soon, coz I wanted to make that dish during the weekend.
I was telling my hubby about your role in forumhub & asked him whether he has been to your restaurant during his stay in Dubai. He had tons of memories of good food & fun time spent with friends at your restaurant ... This was a couple of years before he moved to USA...
Isn't this world a small place ;-)
Have a nice weekend!!
Roshini
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Sat Apr 5 13:02:37
Hi Mrs.Mano,
About the briyani, it is a raw banana. Thanks for ur effort.
Too bad, I had no chance to give a visit to ur restaurant, but my husband and other friends visited at ur place when they came to sharjah during cricket season, my bad luck!!
I had a baby girl(second kid) last month. So, I am quite busy with her and my folks are also here. But, I never fail to visit this site to see ur recipes and others even though I dont have time to try them for now. I often tell my mom about ur yummy recipes and occasionally, experimenting the same. Thanks to u..
Hoping to see more recipes in future. All the best!!
thanks and bye
- From: Mrs.Mano (@ an0.emirates.net.ae)
on: Sat Apr 5 22:25:47
Hello Roshini!
I do accept that the world is too small so that we face surprises like these. Hope that you will have a successful weekend with fish puttu.
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Sat Apr 5 22:32:43
Hello R!
Belated congratulations to you for having a nice baby for the second time!
- From: Revathy (@ dc6.emirates.net.ae)
on: Sun Apr 6 18:55:53 EDT 2003
Dear Mrs.Mano, Do you know how to make the cream coloured murukku which we get in Tirunelveli Halwa Stalls; it is called Butter Mixture but looks like 'mullu murukku' & just melts in the mouth....? Thanks, Revathy.
- From: Mrs.Mano (@ an2.emirates.net.ae)
on: Mon Apr 7 15:53:30 EDT 2003
Dear Revathy1
I had never been to any Tirunelveli Halwa shop and so I dont have any knowledge about the butter mixture you have written. Hope somebody will help you.
- From: Mrs.Mano (@ an2.emirates.net.ae)
on: Fri Apr 11 23:46:00 EDT 2003
CHETTINADU CHICKEN BRIYANI:
I have learned this from a TV demonstration.
Soak ½ kilo basmati rice in water for half an hour. Heat a vessel suitable for Briyani and pour enough ghee and oil. Add 2 cloves, 2 cinnamon pieces, 2 kalpasi, 1sp crushed bay leaves and 2 spring of curry leaves. Fry well. Add one handful of chopped mint leaves and 200gms chopped onions. Fry well to a light brown colour. Add 1sp ginger paste, 1sp garlic paste and 200gms chopped tomato pieces. Cook well until the tomatoes are mashed well and the ghee floats on the top. Add 5 slit green chillies. Add ½ kilo chicken pieces and toss well. Add 2sp Coriander powder and 1sp chilli powder. Mix well. Add ½ cup curd and fry for a few minutes. Add 1tbsp mint leaves again, 1tbsp ghee and ¼ cup chopped coriander leaves. Add enough salt and water. Add the rice and cook in the medium fire until the rice is 3/4th cooked and almost all the water in the briyani is absorbed. Then cook the briyani in ‘dhum’.
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Mon Apr 14 14:36:42 EDT 2003
Dear friends and co hubbers!
Wish you all a very happy Tamil New Year!
List all pages of this thread