Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
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Dear hubbers,
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Responses:
- Old responses
- From: Mrs.Mano (@ ac1.emirates.net.ae)
on: Wed Mar 19 06:09:30
Hello Kavitha!
There is no need to dry the rice flour in the direct sun light because its flavour will be lost.In old days grand and great-grand mothers will steam the fresh rice flour and then will dry them inside the house[it must be dried in a shady place] for some hours, then again sieve and store in big vessels. Some will fry the fresh flour to a light cream colour. The nice aroma must come and the texture must be like kolamaavu. Then they will allow it to cool and sieve and store it.
- From: S (@ cosiapat1.net.americas.agilent.com)
on: Wed Mar 19 13:02:00
Dear Mrs. Mano
Are there any dishes to do with Keerai other than keerai kulambu and masiyal and palak panner. I will be more delighted to have more South Indian recipes with keerai.
Also how to avoid raw smell when grinding raw onion for masala.
Thanks in Advance
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Fri Mar 21 23:17:54
Hello S!
Thanks for the queries. I have already posted KEERAI PONGAL in this same thread. I couldn’t understand yr second question. Kindly explain it in details. Here I am posting two recipes involving KEERAI.
KEERAI KOOTTU:
Cook 3 handfuls of dhal in cooker. Heat a kadai and pour 3tbsp oil. Add 1sp cumin seeds. When they splutter, add 1 cup chopped onion, 4 slit green chillies, 1tbsp chopped garlic and 2 cups of chopped tomatoes. Cook until all of them are well cooked and the tomatoes are well mashed. When the oil comes on the surface, add the dhal and 3 cups of chopped keerai with enough salt. Cook for some minutes.
KEERAI SALAD:
Cook 3cups of chopped keerai in a very little water and a little salt. Allow it to cool. The cooked keerai must be dry without water. Heat the kadai and pour 2tbsp oil. Add ½ sp mustard seeds. When they splutter, add 1sp cumin seeds, 1sp chopped green chillies and 1sp chopped ginger. Fry them over a slow fire and then add ½ cup chopped small onions, 1tbsp shredded coconut and a pinch of salt and fry them to a light brown colour. Add this to the keerai with enough fresh curd and salt to make a thick salad.
- From: Maakaan (@ 202.56.196.162)
on: Sat Mar 22 03:49:37
Yemma Mano? vera vela vettiye illayaa ungalukku??:)
thanks for u r recipies...
- From: cp (@ user-0ceic3g.cable.mindspring.com)
on: Sat Mar 22 07:32:54
Mrs. Mano,
Hope you are all doing okay in the gulf area.
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Sat Mar 22 08:20:07
Hello CP!
It is a very nice feeling to hear a concerned voice and thank you very much for that. We are living in the United Arabs Emirates which is far away more than 1000 kms from Iraq. Presently there is no immediate danger for us.
- From: Lilly (@ pr2.adl1.airnet.com.au)
on: Sun Mar 23 21:01:05
Dear Mrs Mano
Could you please provide a nice receipe for various Rasams? I prefer the ones that don't add a pre-prepared rasam powder. Something freshly ground right then and there would be nice.
- From: sarah (@ phantom.pr.sun.com)
on: Sun Mar 23 22:52:55
Hi All
I tried to make paneer Korma yesterday .. I used ground onions and garlic in the dish..I almost poured a cup of water and let the curry boil but still the raw smell of the ground masala never faded when we ate.
How long should I cook the ground masala and what are the techniques to take out this raw smell..
Thanks
sarah
- From: Mini (@ adsl-155-223-55.asm.bellsouth.net)
on: Mon Mar 24 10:27:41
Hello Sarah,
It happened to me once when I tried Hemantji’s palak paneer recipe. When I complanined about it, Hemantji told me to fry the onion, garlic paste in oil until it is brown. IT was great when I did like that and it didn’t taste or smell raw! Hope this helps.
- From: Mrs.Mano (@ ac9.emirates.net.ae)
on: Mon Mar 24 12:44:11
Dear Lily!
Here I am posting two recipes of rasams using fresh ground rasam powder. I am always making rasams with fresh ground powder only.
PARUPPU RASAM:
Soak a lemon sized tamarind for 1 hour and then extract the juice out of it. In a vessel add 1 cup of chopped tomatoes, 2 slit green chillies, 1sp finely chopped garlic, 1tbsp chopped coriander leaves, 1 spring curry leaves, 1 sp turmeric powder, 1sp asafoetida powder, 1tbsp coarsely ground cumin seeds, ¾ tbsp coarsely ground pepper, 2tbsp cooked dhal and enough salt. Crush all using the hands. Add the tamarind extract and enough water to the desired consistency. Heat the kadai and add 1tbsp gingelly oil. Add 1sp mustard seeds and when they splutter add the prepared rasam. When the rasam starts to simmer allow it to simmer for 1 minute and then put off the fire.
LEMON RASAM:
Mix one cup of cooked dhal with 4 or 41/2 cups of water. Add 1cup chopped tomatoes, 2sp finely chopped ginger, 1sp turmeric powder and 3 green chillies[slit]. Add enough salt and mix well. Heat a kadai and pour 1tbsp ghee. Add 1sp mustard seeds and when they splutter, reduce the fire and add 1sp asafoetida powder, 1tbsp coarsely ground pepper and 1sp coarsely ground cumin powder and fry for a few seconds. Then add the rasam. Allow it to simmer for 3 minutes. Then put off the fire and pour in a vessel. After 20 minutes add 1tbsp chopped coriander, one spring curry leaves and juice of a big lemon. Close with lid and use after ½ hour.
- From: sarah (@ phantom.pr.sun.com)
on: Mon Mar 24 20:32:09
Thanks Mini...BTW, How are you?
I tried to fry the paste in oil last time I made..Maybe I should fry it for some more time.
Sarah
- From: Hemant (@ 203.195.208.26)
on: Tue Mar 25 00:45:13
Hello Mrs.Mano,
Thanks for a nice beginning.
I am happy that a person truelly from a truelly Culinery expert family has decided to share her experience with all the Hubbers.
Ketan has uploaded the recipe "sambar sadham" in Guest recipe corner . Please check .
Thanks once again.
- From: Ivete (@ pr2-ts.telepac.pt)
on: Tue Mar 25 07:52:39
Dear Mrs. Mano,
Could you please explain to me what keerai is in English?
Thank you!
- From: Mrs.Mano (@ dc6.emirates.net.ae)
on: Tue Mar 25 10:34:36
Dear Ivete!
In English Keerai is called Spinach. In Hindi it is called as Palak. There are so many varieties to cook. Some may be cooked and some may be used as salad only.
- From: Ivete (@ pr2-ts.telepac.pt)
on: Tue Mar 25 11:31:50
Dear Mrs. Mano,
Thank you so much for your reply. I'll try your recipe this week and let you know but I'm sure I'll like it. I love spinach and dal.
Thank you again!
- From: S (@ cosiapat1.net.americas.agilent.com)
on: Wed Mar 26 12:38:21
Dear Mrs. Mano
Thanks for ur keerai recipes . My 2nd doubt was - how to avoid the raw smell of onion after grinding(which is used in channa masala or similar recipes)
- From: s (@ cosiapat1.net.americas.agilent.com)
on: Wed Mar 26 12:48:47
Can some one post the recipe for making bread sandwich(which we get in bakery (iyengar bakeries)
in Madras/Banglore
- From: Lilly (@ pr2.adl1.airnet.com.au)
on: Wed Mar 26 23:38:33
Dear Mrs Mano
Thank you for your prompt response. I shall try the two recipes and will get back to you.
Regards
Lilly
- From: Mrs.Mano (@ an2.emirates.net.ae)
on: Thu Mar 27 12:45:55
I am posting here some more varieties of BRIYANIS:
CHICKEN BRIYANI[OR MUTTON BRIYANI}-2:
Ingredients:
Briyani rice-6 cups
Mutton or chicken pieces-11/2 kg
Big onions-5[sliced]
Tomatoes-4[chopped]
Ginger paste-1tbsp
Garlic paste-1tbsp
Cashewnuts-1/4 cup
Green chillies-12
Curd-1/4 cup
Mint leaves- 2 handfuls
Coriander leaves- 1 handful
Juice of 2 small limes
Grind to a powder:
1sp cumin seeds, white pepper-1sp, 1sp kuskus seeds,
chilli powder-1sp, 1sp cinnamon pieces, 1sp cardamom, cloves-15,
enough oil and salt
ghee-1cup
METHOD:
Wash and saok the rice in water.
Heat the ghee in a vessel and add the onions and fry well. Then add the green chillies and the pastes. Fry well until the oil floats and then add the tomatoes. Cook the tomatoes until they are crushed and the oil comes on the surface. Add the curd, chilli powder, the greens and the mutton pieces with enough salt. Cook over medium fire until the gravy is thickened and the mutton is well cooked. Now add the masala powder and cook for a few minutes. Grind the cashew nuts in a little milk and add that to the masala. Add the lemon juice, mix well and put off the fire. In a separate vessel prepare the rice with enough salt until all the water is absorbed and the rice is 3/4th cooked. Mix the masala with the rice, add some chopped coriander leaves and mint leaves. Cook the briyani in the ‘dhum’.
PRAWN BRIYANI:
Clean well ½ kilo prawns and marinate them with enough salt, 1sp chilli powder, and 1sp turmeric powder for half an hour. Then fry them in 2tbsp of ghee over medium fire for 5 minutes and then take them out of fire. Extract milk from 1 coconut. Powder 1sp aniseeds, 5 pieces of cinnamon, 5 cloves, 10 cardamoms, and one star anise. Soak ½ kilo briyani rice in water for half an hour. Heat the vessel and pour 1/2cup ghee. Add the powder and fry for a few minutes. Add 5 sliced onions, 10 green chillies 2sp garlic paste and 2sp ginger paste. Fry well. Add 5 chopped tomatoes with 1sp turmeric powder and cook until the tomatoes are well mashed and the oil floats on the top. Now add the coconut milk, one handful of mint leaves, one handful of coriander leaves and the rice with enough salt. When the rice is almost cooked and all the water is absorbed, add the prawns, juice of 2 small limes and mix well. Put off the fire. Then cook in the ‘dhum’.
NB: Rice and the coconut milk should be in the ratio of 1: 1 ¾
- From: kannika Chandran (@ 216.191.85.34)
on: Fri Mar 28 12:09:12
Dear Mano,
I wanted to clarify some of the ingredients in your recipes. When you say Briyani Rice, which is the rice you meant, Is there is a rice called Briyani Rice in the market?. the other query is what is Kuskus seeds? where can you get them.
Please explain. Thank you very much.
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