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: Mrs.Mano (@ nha0648.emirates.net.ae)
on: Fri Mar 5 10:54:36 EST 2004
Hello Sakshi!
Palgova is a sweet made from thickened milk and sugar. Sweets are not easy always to prepare. They are prepared mostly with so many varieties of sugar syrups as well as jaggery. Some sweets are needed to be cooked for more than 30 minutes to get the barfi shape. Puddings and dessert are also like that. In my old responses there is a sweet called wheat kulkandh which needs very little time. You can try that. This palgova[microwave] is very easy to prepare.
- From: sakshi (@ 150.104.127.221)
on: Fri Mar 5 11:12:35 EST 2004
Hello Mrs Mano
Thank you for your response.i will try ur palgova recipe.can u tell me how to make halbhai,i had eaten in a friend's place long ago.its cut in square shapes and poppy seeds are sprinkled over it and its refrigerated.hope u can tell me this recipe.Thank you
- From: Mrs.Mano (@ nha0648.emirates.net.ae)
on: Fri Mar 5 12:24:07 EST 2004
Dear D!
Some people make sambar with just a little red chilli powder and coriander powder instead of sambar powder. [for one cup of thuar dal, you can add 1sp chilli powder and 1/2sp coriander powder]. Then in some houses, they will use vadakam only for tempering. This is called karuvadagam. This is made with a huge amount of chopped small onions, garlic flakes, black grams and many more spices. I hope that you would have heard about this. The above ingredients are crushed with a force in a ‘ural’ and then they are made into balls and dried in the hot son. In the evening they are broken with fingers, mixed with castor oil, and again made into balls. Again the balls are dried in the sun next morning. This process usually goes for 4 to 5 days until the vadagams are dried completely. In Tamilnadu, so many people are preparing this vadagam in the summer and this can be stored more than 2 years. This vadagam is used for preparing chutneys, some curries and especially in meen kuzhambu[fish kuzhambu]. There is no substitute for this. There will be a special fragrance and taste in this and some people do not like this also.
As you say that the potato curry is grayish, it may be cooked with peppercorns instead of chilli powder.
- From: Mrs.Mano (@ 195.229.241.167)
on: Fri Mar 5 12:50:06 EST 2004
Dear Kamakshi!
About the lunch menu for 4 families-
For the non-veg dishes, you can select either chicken 65 or chicken fry so that you can marinate the chicken with the masala the previous day and then keep in the fridge. You can prepare the chicken cutlet or fish cutlet 4 to 5 hours before. You can do the masala for that, then make balls, dip in the whipped egg, roll on the bread crumbs and then keep them in a big plate in the fridge. All you need to do is to take away all of them from the fridge 30 minutes prior to serving and fry in hot oil. For vegetarian dish, you can prepare potato fry in the microwave oven 5 or 6 hours prior to the dinner time and then you can re-heat it at the time of serving. For the rice, you can prepare either vegetable fried rice or any pulse briyani like chickpeas briyani or Bengal gram briyani. This will go well with the non-veg dishes as well as vegetarian dishes. For the children you can cook some plain rice also. They will love the cutlets and chicken 65. You have to cook the vegetable gravy like cauliflower masala, peas and paneer masala and non-veg gravy like mutton kuruma or egg masala freshly. For starters you can prepare pappad chat, fried prawns, and readymade samosas. Readymade parathas will be liked by the North Indians.
- From: Mrs.Mano (@ nha0648.emirates.net.ae)
on: Fri Mar 5 13:18:17 EST 2004
Dear KH!
I am happy that you have prepared a delicious ennai kaththarikkai curry. The bitter taste does not come from gingelly oil. Actually gingelly oil always enhances the taste of the dish, especially puli kuzhambu, ennai kaththarikkai and fish kuzhambu. It may be due to the type of brinjal or you might have added a little more fenugreek seeds which will gibe bitter taste if it is not fried properly. Only the small brinjals which are available in Tamilnadu and which are always called as naattu kaththarikkai will give a delicious taste.
Here is the recipe of a mild kuruma:
VEGETABLE KURUMA:
Heat a kadai and pour 5tbsp oil. When the oil becomes hot, add 1 cup of chopped onions and fry for a few minutes. Then add 1 cup of chopped tomatoes, 1sp turmeric power, a pinch of cardamom powder, a pinch of of cinnamon powder, a pinch of cloves powder, 1sp ginger paste, and 1sp garlic paste and fry well until the tomatoes are well mashed. Add 3 cups of water, 1 cup diced potaoes and 1cup peas. Grind 3tbsp shredded coconut with 1sp poppy seeds, 1sp aniseed, 3 cashew nuts, 1sp puffed Bengal gram [pottu kadalai] and 4 green chillies to a fine paste. When the vegetables are half-cooked, add the ground masala to the kuruma with 1sp coriander powder and enough salt. Mix well and let the kuruma simmer until you get the desired consistency. Add a cup of thick coconut milk and when the kuruma starts simmering again, put off the fire and then add 1sp lime juice, 1tbsp chopped coriander leaves, some curry leaves and mix well.
- From: Mrs.Mano (@ nha0648.emirates.net.ae)
on: Fri Mar 5 13:29:34 EST 2004
Hello Ramya!
Usually I am not sending any recipes to any friends as it will make it difficult for me to concentrate on Tamilnadu delicacies currently. Anyhow I am re-posting here the chettinadu vathalkuzhambu recipe which I have already posted previously.
VATHTHAL KUZHAMBU-III:
Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. Heat a kadai and pour 4tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add1sp black gram, 4 red chillies, and 1 spring curry leaves and fry well. Then add 1 cup of small onions and 4 slit green chillies. Fry for a few minutes and when the onions become soft, add a handful of mixed vathals like sundaikkai, avaraikkai, manaththakkaali, katharikkai etc. and fry for a few seconds. Pour the tamarind extract and add 2tsp chillipowder, 1sp turmeric powder, 4sp coriander powder and enough salt. Mix well. Let the kuzhambu simmer for sometime until it thickens fairly. Add ¼ cup of cooked thuar dal and 1tbsp chopped coriander leaves to the kuzhambu and mix well. Put off the fire.
- From: Kamakshi (@ 213.42.2.29)
on: Fri Mar 5 15:59:04 EST 2004
Thanks once again, dear Mrs.Mano for your suggestions; the party is in 2 weeks time and I'm going to cook as per your menu only. Will let you know the outcome. Thanks A LOTTT ! Bye.
- From: aarthi (@ 206.70.243.251)
on: Fri Mar 5 16:17:16 EST 2004
Mrs. Mano,
whenever you have the time,please let me know the recipe for rava dosai.
Thanks,
aarthi
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Fri Mar 5 17:48:01 EST 2004
Dear Mrs.Mano,
Thanks for the response and the recipe. I think the bitterness is due to the brinjal. This is the first time i got brinjals from the Indian store, i was not sure about the taste but i badly want to try that recipe, so got some.
Today i made chettinadu chicken gravy that you posted for me earlier. It was very delicious and we all enjoyed it.I just reduced the no of red chillies and chiili powder as i always make mild ones.Thanks a lot Mrs.Mano. I'll let you know after trying veg kurma.
Take care!
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Fri Mar 5 17:51:22 EST 2004
Hi D,
Thanks. Let me know after you try sambar!
- From: Kamakshi (@ 213.42.2.29)
on: Sat Mar 6 06:02:15 EST 2004
Dear Mrs.Mano,
Can you please post a recipe for Chettinad (Chicken) Milagu Thanni Soup, like what you get in Anjappar Restaurant? Thanks.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Sat Mar 6 07:45:57 EST 2004
Hi Mrs.Mano,
1. can u tell me the qty. of water for badhushah recipe ?
2. Does the dough has to stay for sometime covered before making balls and frying in the oil ?
3. I dont understand the syrup consistency exactly because once the sugar dissolves, the foam will start coming, so can u specify whether it is 1 or 2 thread consistency?
Sorry about too many questions. Thanks a million.
- From: Nina (@ ppp-219-65-132-144.bng.vsnl.net.in)
on: Sat Mar 6 08:54:48 EST 2004
hey it is a great website. Can any one tell me the recipe to make soft and fluffy rava idly
- From: KH (@ ip68-111-50-101.br.no.cox.net)
on: Sat Mar 6 11:42:23 EST 2004
Nina, you can go to the old response and look for it. Mrs.Mano have already posted some recipe for rava idly. If you can't find them, i'll copy it for you.
- From: funcook (@ 209.183.20.174)
on: Sun Mar 7 10:53:33 EST 2004
Hello D!
I read your recipe of Vendaikkai pachadi, not that I made it.
Am curious to know, what purpose does the rice flour serve in this?
Thanks
Funcook
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