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: Mrs.Mano (@ 195.229.241.164)
on: Sat Jan 17 14:28:07 EST 2004
Dear Kamakshi!
I am very happy that you have got a nice potato roast and thanks for the feedback.
About making soft chappathis- I never happened to hear about the dough being prepared through microwave. To get soft chappathis, add a little plain flour and a little dalda to wheat flour and knead it with warm water. You can get soft chappathies.
- From: Mrs.Mano (@ 195.229.241.164)
on: Sat Jan 17 14:36:46 EST 2004
Dear R!
Thanks a lot for the feed back
You can fry both rice and dal. But the rice should be separately fried for a few minutes only-the colour should not be changed. When the rice is fried as the dal, then the flavour and the taste will be different. The fried rice is called as Pori arisi and the powdered pori arisi is usually used for some curry dishes and Non-Veg dishes.
- From: The homebound (@ adsl-68-79-49-225.dsl.emhril.ameritech.net)
on: Sat Jan 17 16:00:50 EST 2004
Hello Mrs.Mano,
When I was a kid, I saw my mom making a sweet called "palabillalu" with some milkpowder that is said to be available from a rock near Srikakulam. They used to be very tasty. I do not know if that is available elsewhere. Do you have any idea if such a powder is available in the US and if yes, where and under what name.
- From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com)
on: Sun Jan 18 01:00:45 EST 2004
I made you chicken masala at a recent lunch party and needless to say, it was a huge hit and now I'm emailing your recipe to a lot of friends(I hope you don't mind). Thanks again for the yummy recipe.
- From: rvm (@ 213.42.2.16)
on: Sun Jan 18 16:10:27 EST 2004
Dear Mrs.Mano,
Thanks a lot for yr Pongal kulzhambu.Which turned very nice.Because of unavailability of mochai, I did only on yesterday.both the venpongal &kulzhambu are great in taste.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon Jan 19 05:11:02 EST 2004
Hi Mrs.Mano,
Thanks for your explanation.
I have a question about making poli. What is the ratio of poli & dough I have to take as a ball?
Because, whenever, I take them, on the upper side, can see the dough, and at the bottom, can see the poornam. It is not coming evenly. This time, tried carrot poli, taste was good, but carrot poornam did not come to a solid stage soon just like our thengai poornam. So, could not stuff them at all. But, I saw my friends were doing finely just like they do our regular chappathis.
Sorry for the long mail, pls give me some ideas.
Thanks N Bye
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon Jan 19 05:13:35 EST 2004
Whenever, u find time, can u post us pickles like carrot thokku or onion pickle, just like the ruchi made.
Hope you must be seeing SUN tv, in that, I see an ad for Milka bread, they show a masala bread(green stuffing), do u know the recipe? Sounds so silly, but do u have any idea?
Thank u once again.
- From: Ranjgir (@ 203.90.79.105)
on: Mon Jan 19 07:54:06 EST 2004
Hi Mrs. Mano.
I just happened to see this website and was amazed to see the recipes here. I am recently married and very naive about even basics like sambhar. i might sound naive, but can u give me recipe for delicious sambhar and morkuttan
- From: Gauri (@ wren.nationwide.com)
on: Mon Jan 19 12:01:20 EST 2004
Mrs Mano,
What do you mean by boiled rice in Pongal Kuzhambu, please explain to me. Thanks in advance !!! Boiled rice won't be dry right, I'm just wondering how to powder that along with other ingredients.
- From: Mrs.Mano (@ 195.229.241.164)
on: Mon Jan 19 14:49:27 EST 2004
http://www.solaeliving.com/soyproteinrecipes/index.html
- From: rvm (@ 195.229.241.168)
on: Tue Jan 20 06:57:12 EST 2004
Hi R,
If any pooranam is tender you add a teaspoon of maida to that.Then it will be allright.
For making Poli,semolina;maida&wheat flour
should be taken on identical ratio.Mix well with 1tab spoon ghee.KNEAD IT FINELY.Keep the mix for about 2hrs.After keeping the poornam inside you simply close the poornam &thread the extra dough and cut it.Now yr stuffing part is over.then you roll it like chappathi.This is the i tried .But I am also waiting for Mrs.mano,s suggestion.
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Jan 20 09:24:12 EST 2004
Hello LT!
It is a pleasure to know that my recipes are liked by so many people and thanks a lot for the feedback. I am posting here the recipes of coconut burfi and a Tofu dish.
COCONUT BURFI:
Mix 1 cup of shredded coconut with 1 cup of sugar and 1 cup of thick milk in a pan and heat it. Cook the mixture on a medium heat stirring continuously. When the mixture is slightly thickened, add 1/2sp cardamom powder and 2tsp ghee to it and mix well. When all the water is absorbed and the mixture is thickened, take a small lump in yr finger and make a ball out of it. If you could shape it well in to a round ball, you can be assured that the correct consistency is obtained. Pour the mixture on to a greased plate. Cut it into desired squares when the mixture is cooled down.
SCRAMBLED TOFU SANDWICH:
Mash some tofu pieces finely like egg scrambles [½ cup]. Then heat a kadai and pour 1tbsp oil. When the oil becomes hot, add 1 chopped onion and fry for a few minutes. Then add 1/2 cup of finely mashed tomatoes, 2sp chopped green chillies, 2tbsp mint leaves, 1 tbsp chopped coriander leaves and 1/4 cup of chopped capsicum with a pinch of salt and 1/2 sp turmeric powder. Stir well and cook for a few minutes until all the ingredients are mashed well. Then add the tofu and stir continuously for some minutes. This is a fine spread for brown bread slices as well as whole meal bread slices.
I have posted a link accidentally yesterday without posting these recipes. You can find so many tofu recipes in the above link. You can get tofu recipes in the following link also.
http://www.fatfree.com/recipes/tofu/
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Jan 20 09:41:52 EST 2004
Hello Homebound!
I have no knowledge of a sweet called ‘palabillallu’ and also I never heard of any rock milk powder. If you come to know about this in future, please write it to me.
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Jan 20 09:48:19 EST 2004
Hello Megalavairamani!
Thanks for the feedback. Though our original green mochai is not available here, you can get a big type of avaraikkai which is available now and you can get mochai-like seeds from it. We are always using them in the preparation of pongal kuzhambu instead of the original mochai.
- From: Kamakshi (@ 213.42.2.16)
on: Tue Jan 20 10:09:17 EST 2004
Hi Mrs.Mano,
Whenever I make cutlets or patties which use breadcrumbs as the final coating, the oil gets a lot of tiny black stuff (burnt crumbs) after the first batch is fried. So, after the first batch (about 4 cutlets) all the others have these black spots on them ; I always shake and remove all excess breadcrumbs but still because of this problem all the oil gets spoilt and I avoid making such items itself. Any solutions please?
Also, can you post your recipe for Adai (a tiffin item, thicker & spicier than dosai) and a best side-dish for it. Thanks a lot . Bye.
Kamakshi.
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Jan 20 14:57:47 EST 2004
Hello R!
When making poli, there is no measurement for the size used for pooranam. It is used according to the size of the boli. I don’t know how you have made the poli. There are 2 types in preparing boli. In the first type, we must make very thin chappathies, place a little pooranam in the center of one chappathi and cover with another chappathi, paste them around the corners. In another type, we must make a small ball, flatten it with the fingers until you get a very thin poli, then place pooranam, and close it by pulling all the sides of the poli over the pooranam, then again pat with the fingers until you can get a thin boli. Here I am posting a very good recipe of POLI.
POLI:
POORANAM:
Place 2 cups of shredded coconut and 3 cups of powdered jaggery in a kadai and heat it. Cook under medium fire until it is thickened. Then add ½ cup or 1 cup of cooked and mashed Bengal gram with 2sp cardamom powder and a pinch of salt. Cook well until it is thickened and you get a nice pooranam.
DOUGH:
Sieve ½ kilo plain flour and add ¼ sp baking powder, a little salt, 1tbsp dalda, a little kesari powder and enough water to make a smooth dough. Then add 50 ml gingelly oil and again knead well. Place the dough in a bowl, pour again 50 ml gingelly oil on it and cover the bowl with a lid. After ½ hour again knead well. Make small balls out of it. Take one ball, flatten it with the fingers, then place the pooranam in the center, and close the pooranam by pulling all the sides of the ball. Now you have a ball with pooranam inside it. Now flatten again the ball with yr fingers into a very thin boli. This you can do on a greased vaazhailai or butter paper. Then place the poli on the hot tawa and cook on both sides. If needed, you can pour a little ghee when the boli is being cooked.
NB: For carrot boli, you can first cook the shredded coconut and jaggery or sugar and then you can add the cooked carrot. This way you can get nice pooranam for carrot boli
I haven’t recently tasted ruchi pickles. Anyhow I will post tomato thokku and vengaya thokku soon. I haven’t yet tasted the masala milka bread . So I have no idea about it.
- From: Mrs.Mano (@ 213.42.2.8)
on: Tue Jan 20 14:59:21 EST 2004
Hello R!
Please take plain flour as 1/2 kilo and baking powder as 1/4 sp.
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