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: Sarah (@ sinea-http-2.pr.sun.com)
on: Sun Dec 28 21:01:45 EST 2003
Thanks R for re-posting the inji kulambu recipe.
Sarah
- From: Kamakshi (@ ac9.emirates.net.ae)
on: Mon Dec 29 15:10:13 EST 2003
Hi Mrs.Mano,
Yes ,please do post the microwave potato roast recipe when you have time, because I do not have any iron vessel. Thanks for the recipes.
- From: Uma (@ 203.116.61.131)
on: Tue Dec 30 00:45:38 EST 2003
Dear Mrs Mano,
I want to know is their any method (as we do with iron knives) to sharpen the blunt steel knife...
tks
uma
- From: Mrs (@ cache106.156ce.maxonline.com.sg)
on: Wed Dec 31 02:23:28 EST 2003
Dear Mrs Mano,
What is lentil called in tamil & malayalam.
Thanks !!!
- From: kalyani (@ 195.229.241.164)
on: Wed Dec 31 04:19:59 EST 2003
To Mrs?
"Lentil are edible seed of leguminous plant" normally called paiyarr or pareepu in Malayalam.
rgds
kalyani
- From: kalyani (@ 195.229.241.164)
on: Wed Dec 31 04:20:09 EST 2003
To Mrs?
"Lentil are edible seed of leguminous plant" normally called paiyarr or pareepu in Malayalam.
rgds
kalyani
- From: kalyani (@ 195.229.241.164)
on: Wed Dec 31 04:20:16 EST 2003
To Mrs?
"Lentil are edible seed of leguminous plant" normally called paiyarr or pareepu in Malayalam.
rgds
kalyani
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 05:10:07 EST 2003
Hello Gauri!
Thanks for the feedback on “Sambar”. To get the round shape of medhu vadai, there is no need to pat the batter on a sheet. Just brush yr left palm with water and place a small amount of batter on the palm and after dipping yr fingers in water, you can shape the batter into a round shape with the help of yr wet fingers.. Then put a big hole in the center and then you can immediately drop the vadai in the hot oil.
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 05:12:56 EST 2003
Dear Megalavairamani!
Thanks a lot for the feedback on "Keerai Sanbar".
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 05:21:06 EST 2003
Hello Mrs!
Lentil is "Thuvaramparuppu" in Tamil
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 05:23:31 EST 2003
Hello Kalyani!
Sorry for writting as "Mrs instaed of yr name.".
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 05:26:46 EST 2003
Dear Uma!
I have no idea on sharpening steel knives except to use a small instruemnt which is used to sharpen.
- From: kalyani (@ 195.229.241.164)
on: Wed Dec 31 05:52:38 EST 2003
Hi Mrs. Mano,
Actually I was addressing that particular person Mrs. and not to you since that person had not mentioned the name I just put a q mark.
The other thing is I wanted to thank u for all the recipes which u have posted I have tried some, its simply great.
Rgds
kalyani
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 06:02:10 EST 2003
Here I am posting some more kuzhambu varieties:
THAKKALI KUZHAMBU:{Tomato kuzhambu}
Soak a gooseberry sized tamarind in water for ½ hour and then extract its thick juice. Heat a kadai and pour 3 or 4 tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add 1sp black gram, 1sp fenugreek seeds, 1sp Bengal gram, 3 red chillies and some curry leaves. When they change their colour slightly, add ½ cup of chopped sambar onions and fry for a few minutes. When they change into golden brown color, add 2 cups of crushed tomatoes and 10 garlic flakes. Fry well until the tomatoes are mashed well and the oil floats on top. Pour the tamarind extract, add 2tsp sambar powder, and 1sp turmeric powder with enough salt. Allow the kuzhambu simmer for some time until it is thickened.
KEERAI KUZHAMBU:
Cook 3 cups of finely chopped keerai in ½ cup of milk with ½ sp cumin seeds and a green chilli. Mash the keerai finely. Soak a small lime-sized tamarind for 1 hour and then extract its juice. In a sp of ghee fry 3 red chillies, 1sp coriander seeds, 1sp Bengal gram,4sp shredded coconut , 1 small piece of asafoetida, 1sp black gram and ½ sp peppercorns to a golden brown color and then powder them finely. Heat a kadai and pour 4 tbsp gingelly oil. When the oil becomes hot add 1sp mustard seeds. When they splutter add ¼ cup of chopped onions and fry for a few seconds. Then add ½ cup of chopped tomatoes and 1sp turmeric powder. Cook well until the tomatoes are well mashed. Add the tamarind extract and the powder with enough salt. Let the kuzhambu simmer for some minutes. Then add the mashed keerai and allow it to simmer for only a few minutes.
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 06:04:12 EST 2003
I WISH A JOYOUS AND PRPEPEROUS HAPPY NEW YEAR TO ALL THE FRIENDS IN THE FORMHUB!!!
- From: Mrs.Mano (@ 195.229.241.164)
on: Wed Dec 31 06:05:38 EST 2003
I wish a joyous and prosperous HAPPY NEW YEAR to all the friends in the formhub!!!
- From: Gauri (@ accae1b2.ipt.aol.com)
on: Wed Dec 31 14:32:44 EST 2003
Mrs Mano,
I tried your idli sambar recipe, it came out superb, my husband again loved it. I also tried ur medhu vada recipe, it came out good but it was little hard. Can you please tell me where could I have gone wrong? Thanks for all your recipes, suggestions and patience.
-Regards,
Gauri.
- From: Kamakshi (@ 213.42.2.16)
on: Wed Dec 31 16:32:14 EST 2003
Dear Mrs.Mano,
I have read your explanations on the thread on coffee making but am still confused as to what kind of coffee powder do we buy? What variety of coffee beans are the best? What combination of the coffee beans should we specify to the shopkeeper ?
The powder my mom got from India this time was very bitter -- maybe more of chicory, I think. Can chicory be avoided totally?
Hope you can clarify my doubts whenever you have time.
With Thanks,
Kamakshi.
- From: Ivete (@ pr2-ts.telepac.pt)
on: Fri Jan 2 05:38:27 EST 2004
Dear Mrs.Mano,
A very Happy New Year for you and all the hubbers!
- From: rvm (@ ac1.emirates.net.ae)
on: Fri Jan 2 17:20:34 EST 2004
Dear Mrs.Mano,
I need a help for making SEERAGASAMBA RICE veg briyani.when ever I did the rice was break into pieces.So need a tips for making this with nonstick bowl,microwave,p.cooker.
1.water ratio
2.flame control&time of cooking
3.how long i have to dip the rice in water.
thanks a lot.
- From: Mrs.Mano (@ 213.42.2.8)
on: Mon Jan 5 10:53:12 EST 2004
Hello Gauri!
To get the softness, soak the black gram along with the thuar dal and rice just for ½ hour. Then drain the water and keep it for the grinding. Put the drained dal in the mixi with enough salt and run the mixi for a few minutes in the HIGH. Then sprinkle a little water and again grind in the High for a few minutes. Thus you must grind for some minutes until you get a fluffy batter. Sprinkle enough water now and then while grinding. . But the batter must be thick.
- From: Gauri (@ ulugh.nationwide.com)
on: Mon Jan 5 13:00:54 EST 2004
Mrs Mano,
Thanks for the suggestion, I'll try this next time when I make it and let you know about the outcome.
-Gauri.
- From: M (@ 213.42.2.8)
on: Mon Jan 5 14:06:59 EST 2004
Dear Kamakshi!
I don’t have much knowledge about the coffee beans though I intend to make a research on it. After I have obtained some correct information about them from my friends, I will write to you about it.
But I am always making a delicious filter coffee with the help of freshly ground coffee powder which is available in the market and instant milk powder. In each and every place we can get freshly ground coffee powder. Otherwise you can buy either Narasu’s coffee powder or Coffee day powder without chicory. I have tried various instant milk powders with good results. But Everyday Milk powder gives the coffee a delicious flavor. I am using only these two. Even fresh milk including cow’s milk and aavin milk are only next to that.
For ¼ kilo coffee powder, mix 25gms chicory. We can get thick coffee decoction by adding chicory. For 1 cup of coffee, you need 3tsp of coffee powder. Put the powder in the filter, press well with yr hand and then pour ¼ cup of boiling water. After the essence is filtered completely, again pour ¼ cup of boiling water. Measure the coffee decoction and then add boiled milk accordingly. Add 2sp of sugar and mix well. If you are using the instant milk powder, use 3 ½ tsp for a cup. I hope that these explanations will clear yr doubts.
- From: Sai (@ 206.67.208.252)
on: Mon Jan 5 14:22:58 EST 2004
Hello Gauri,
One thing about Medhu vada is if you put salt and grind the batter for more than 2 minutes, the vada will be hard... So it is best to take the batter in a vessel and mix the salt thoroughly by slightly beating... this will incorporate some air into the batter...I learned it the hard way... Once I put salt and left it to grind for 5 to 8 mts and the vadas were hard.
Hope this helps..
Sai
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