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- Old responses
- From: ruby (@ aca86398.ipt.aol.com)
on: Mon Dec 30 10:15:52
Hai mano thanks for sharing your recipes with as...the dishes are really mouth watering
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Fri Jan 3 07:14:39
Hi Mrs.Mano,
Pls clarify me that for spring dosai, 50 g black gram is equivalent to app., 1/4 cup of urad dhal. am i right?
thanks and regards
- From: Mrs.mano (@ 213.42.1.174)
on: Fri Jan 3 12:15:27
Hello R!
You are correct. 50gms black gram is app., equivalent to 1/4 cup of urad dal.
- From: Mrs.mano (@ 213.42.1.174)
on: Fri Jan 3 13:07:07
SOME TASTY TIFFIN VARIETIES ARE HERE WHICH ARE VERY DIFFERENT FROM THE USUAL ONES:
IDLI PIZZA:
[This, I usually make when I am giving a feast to the guests]
Pour the idli batter on the idli moulds up to ¾TH quantity. Mix 1tsp or 2tsp of water with one small cup of tomato ketchup. Sprinkle this over the batter. Spread a little chopped spring onions, chopped tomato pieces ,and chopped capsicum over the batter. Sprinkle a little coarsely ground ajwain powder, and lastly spread shredded pizza cheese over it. Steam the idlies as usual idlis.
DOSAI PIZZA:
The preparation is the same as Idli pizza. But the pizza should be cooked on a low flame. And also the dosai should be covered while cooking . Then only the pizza dosai will be crisp and also the cheese will be melted at the same time.
KEERAI PONGAL:
Wash 1cup raw rice and ¼ cup green gram[split] together and soak them for ½ hour. In a cooking vessel pour 5 cups of water and let it simmer. When the water is simmering, add the rice and the dal. Add enough salt. Cook under medium fire. When this is being cooked, in an another kadai, fry 2 onions, 1sp cumin seeds, 1sp asafoetida powder and 3 green chillies[ which are chopped very nicely] in ½ cup of ghee. Then add 1 cup tomato pieces and cook them until it is mashed nicely and the oil floates on the surface. Then add 2 or 3 small brinjals which are cut into small pieces and fry for a few minutes. Lastly add 2 cups of shredded keerai, 1sp crushed ginger and 1sp turmeric powder. Cook the vegetables nicely. Add enough salt to the vegetables. When the rice is almost cooked add the vegetables and mix well. Cook on a low fire for a few minutes until the pongal is well cooked.
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Sun Jan 5 08:30:41
Hi Mrs.Mano,
I tried tomato dosai with kathirikkai and tomato gothsu. Wow!! it was more than excellent.
Keep posting ur recipes and thanks once again.
bye
- From: Mrs.Mano (@ 213.42.1.174)
on: Mon Jan 6 08:07:24
Hello R!
It makes me very happy to know that the tomato dosai and 'katharikkai and Tomato gothsu's tastes were excellent after you have prepared them.Thank you very much for the compliments. Surely this gives me more enthusiasm to post more and more recipes.
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Tue Jan 7 09:31:55
Hi Mrs.Mano,
It is me again!! Tried Spring dosai, came out very nice, obviously. Thanks to u.
Can u tell me how to do the chutney-the one we used to apply for Mysore Masala dosa. Tried various types of chutneys, but nothing is as good as the hotel ones.
Hoping that u must have a good collection of chutney recipes.
thanks and bye
- From: Mrs.Mano (@ 213.42.1.174)
on: Tue Jan 7 13:09:07
Hello R!
I am happy again to know that the spring dosai also turned well for you.I really appreciate yr interest in learning different kinds of recipes.
Regarding the spread for Mysore Masala Dosai, the chutney which we spread on Spring dosai goes well with Mysore Masala Dosai also.If you want it more spicy, you can add 2 or 3 red chillies more. The butter and the chutney ratio must be the same. Fry 10 small onions and 1 cup of chopped tomatoes well and grind these with the ingredients of the above chutney. This will be much tastier.[you can avoid peppercorns in this method]
- From: Seetha (@ adsl-68-23-36-223.dsl.chcgil.ameritech.net)
on: Tue Jan 7 18:23:29
Hello Mrs Mano:
I tried your tomato dosa and it turned out a little hard. Where do you think I went wrong? You have some very interesting contributions and I want to try them all one by one. Thanks
- From: Mrs.Mano (@ 213.42.1.174)
on: Wed Jan 8 02:07:45
Hello Seetha!
If the batter of the tomato dosai is too thick, then the dosai will be a little hard. The batter should have flexiblity. Add water little by little until the correct consistency occurs. Then the dosai will be a smooth one. Thanks.
- From: Mrs.Mano (@ 195.229.241.229)
on: Wed Jan 8 05:20:29
I AM JUST MOVING AWAY FROM THE TIFFIN VARIETIES FOR A WHILE BECAUSE THAI PONGAL IS ARRIVING ON 15TH!
In Tamilnadu, in most of the villages, the pongal is being cooked under the sunlight. Some people will begin the cooking when the sun is rising. The Pongals are prepared in big mud vessels. These pongals are eaten with pongal kuzhambu, bananas,and karumbu. The rice will be the new rice which comes to the house after the harvest.
Here I am posting the recipes of Sarkkarai Pongal, Ven Pongal and Pongal kuzhambu’.
SARKKARAI PONGAL:
Fry ¼ cup of split green gram dhal in a kadai with 1sp ghee to a light brown colour or until a nice aroma floats on the air. Soak this dhal with 1 cup of raw rice in water for 1 hour. Soak 2tbsps almonds in hot water and then remove the skins. Slice them nicely. Fry the almond slices, 2tbsps split cashew nuts, and 2tbsps seedless raisins separately in ghee. Fry 2tbsps shredded coconut in a tbsp of ghee. Soak 1/2sp saffron in ¼ cup of warm milk. Crush 2 cups of jaggery . .Pour enough water to cover the jaggery. Let it boil. Make a thin syrup of it and put off the fire. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel. Let it simmer on heat.When the simmering starts, add the rice and the dhal. Cook under medium flame. When they are almost cooked, add the jaggery syrup and mix well. Again cook for a few minutes. Now add all the remaining ingredients and ¼ cup of ghee. Mix well and cook until the pongal is set well.
VEN PONGAL:
Soak 1 cup of raw rice for ½ hour. Boil 2 cups of water and 2 cups of full cream milk in a cooking vessel. When it starts simmering, add the rice to it and cook on a medium flame until the rice is almost cooked. Add 1 cup of shredded coconut and a little salt. Mix well and cook until it is done.
[This ven pongal is eaten with sweet thick curd which is prepared from cow’s milk. In villages, the remaining pongal is immersed in water and kept overnight in the same mud vessel. In the morning it will be a heavenly taste to eat this with sweet curd. ]
PONGAL KUZHAMBU:
Cook 1 cup of red gram dhal in a cooker. Soak a small orange size of tamarind in warm water. Extract the juice after ½ hour. Dry fry 1 handful of boiled rice, 1 tbsp raw rice, 1sp cumin seeds, 1sp peppercorns and 1sp aniseeds to a nice brown colour. Grind them to a nice powder. For this kuzhambu, 6 important vegetables are needed. Add One handful of chopped tomatoes, one handful of avaraikkai[cut into 1” pieces], one handful of red pumpkin pieces[cut into 1” pieces], 2 handfuls of sweet potatoes[cut into 1” pieces], one handful of brinjal pieces[cut into medium pieces], 3 raw bananas[cut into cubes] and most importantly 2 cups of mochaikkai in a cooking vessel and add enough water to cover it. Cook them with enough salt and 11/2 sps turmeric powder. When the vegetables are half done, add the tamarind juice, 2tbsps chilli powder and 11/2 tbsp coriander powder. After cooking them for some minutes add the dhal and mix well. Again cook for a few minutes. Now add the powder and mix well. Add 1 cup of shredded coconut and mix well. Cook under slow fire for 5 minutes. Garnish with curry leaves.
- From: R (@ bgp530486bgs.ebrnsw01.nj.comcast.net)
on: Wed Jan 8 10:11:51
Hi Mrs.Mano,
Do u know the secret of Ven Pongal which makes at temple, particularly at perumal koil.
Thanks and Bye
- From: Devi (@ ac8326b2.ipt.aol.com)
on: Wed Jan 8 10:12:41
Hi Mrs.Mano,
I appreciate full heartedly that you have come forward to dig out the tastes of our state.I enjoy almost all of your recipes in this thread.Particularly, these Pongal varieties makes me feel very happy because it reminded me what we used to do in our parents place.Thank you so much for your contributions and keep posting the traditional recipes.Thank you,Devi.
- From: Rajesh (@ ac9ea0f1.ipt.aol.com)
on: Wed Jan 8 22:04:58
Mrs. mano,
Do you happen to know how they make temple prasadam type Sakkarai Pongal and Ven Pongal - I dint taste much milk or coconuts in eh Ven Pongal and their Sakkarai Pongal is unique too.
Thanks
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