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: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon Jan 5 19:17:36 EST 2004
Hi HVM,
Tried your recipe of mysore pak, except that for sugar, I added 2 cups, rest are same as per yours. It turned out very good.
The outer portion was bit hard, at the same time, the inner portion was soft and we all liked it very much.
Thanks a lot, by the way, I have a question-Do u know how to make paruppu thengai mysore pak ? Bye
- From: Kamakshi (@ 213.42.2.16)
on: Mon Jan 5 22:11:09 EST 2004
Thanks for your response Mrs.Mano. I am using only Alrawabi fresh milk for coffee/tea etc. I will try with the milk Powder you suggested. Thanks for explaining.
Kamakshi.
- From: quake (@ 202.68.154.210)
on: Tue Jan 6 10:32:25 EST 2004
http://www.iomx.com
- From: megha (@ host217-43-107-213.range217-43.btcentralplus.com)
on: Tue Jan 6 16:17:14 EST 2004
mrs mano
i wanted a recipe of tamil nadu rassam.lz can u send me.
- From: kavi (@ webcacheh14a.cache.pol.co.uk)
on: Wed Jan 7 05:44:58 EST 2004
Hello Mrs Mano,
Can u pls give me the recipie for paruppu urundai kuzhyambu...thanks in advance
- From: Mrs.Mano (@ 213.42.2.8)
on: Wed Jan 7 12:48:26 EST 2004
Dear MegalaVairamani!
It is enough to soak the Jeeraka samba rice in water for ½ hour . Even if you do not soak the rice, the briyani will turn out nicely. In pressure cooker method, for 1 cup of rice, 1 ¼ cup of water is needed. Then after the first whistle, reduce the fire and keep the cooker on fire for 5 minutes. Then put off the fire. In oven method, rice and the water must be in the ratio of 1: 1 ¾ . In microwave method, the ratio is 1:2. I have not yet tried Briyani in any non-stick vessel. For any type of briyani, do not cook the rice in full fire. The fire should be in the medium after adding the rice.
- From: Mrs.Mano (@ 213.42.2.8)
on: Wed Jan 7 12:55:20 EST 2004
Hello Mega!
I am going to post the recipes on RASAM VARIETIES very soon.
- From: Mrs.Mano (@ 213.42.2.8)
on: Wed Jan 7 13:04:28 EST 2004
Hello Kavi!
I have already posted the recipe for PARUPPU URUNDAI KUZHAMBU in this same thread some weeks back. Here I am re-posting it again for you.
PARUPPU URUNDAI KUZHAMBU:
Soak a small orange sized tamarind for 1 hour and then extract the thick juice out of it. Soak 1 cup of lentils with a handful of Bengal gram for 2 hours and then grind with 1sp fennel seeds, 3 red chillies and 2 green chillies coarsely like we grind for ‘Masal vadai’. Add enough salt when grinding the dhals. Add 1 cup of chopped onions, 2tbsp chopped garlic flakes, curry leaves and 1/2 cup shredded coconut. Mix well. Make lime sized balls. In a deep vessel. pour gingelly oil. Add one cup of chopped sambar onions and 2 cups of crushed tomatoes. Cook on moderate fire until they are well mashed and the oil floats on the surface. Powder 1sp fennel seed and 1sp fenugreek seed coarsely. Add the powders and some curry leaves to the tomatoes and fry for a few minutes. Pour the tamarind extract. Add 1sp turmeric powder, 2tbsp chilli powder and 3tbsp coriander powder. Add enough salt. Let the kuzhambu simmer for a few minutes. Now add the balls 5 at a time and when they come on the surface, then add the balls again. Thus complete all the balls. When dropping the balls in the kuzhambu, the consistency of it must be watery. The fire should not be high. After completing the balls the kuzhambu must simmer for a few minutes. The kuzhambu will thicken when we finish the cooking. You can add pieces of drumstick and it will enhance the taste and the flavour. It must be added and cooked well before dropping the balls.
- From: HVM (@ pool-141-156-182-13.esr.east.verizon.net)
on: Thu Jan 8 15:22:06 EST 2004
Hi R,
I am glad to know that you liked the Mysore pak.
Actually i had noted down this recipe from internet some 4-5 yrs back and changed the ratios little.So I guess the recipe is getting evolved again and again! So the credit goes to someone else.
I am sorry,I dont know how to make paruppu- thengai mysore pak.Where do you get this one?
I havent tried it till now.I know a friend who adds grated coconut along with besan flour in the 7-cup burfi, but I havent made it though.Is that what you looking for?If not, hope some one posts PT Mysore pak recipe for you.Good luck and bye!
- From: kals (@ cpe-66-168-113-129.ma.charter.com)
on: Thu Jan 8 17:03:37 EST 2004
Hi Mrs mano,
Can u please tell me how to make parupu podi.I asked Hemantji.He said that u have posted it before.I searched it and i could'nt find it.can u please tell me how to do parupu podi.take care
love from
kals
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Thu Jan 8 21:13:21 EST 2004
Paruppu thengai means, the one we use to do during marriage or other important festivals as seer. You must be knowing about the cone-in all the Brahmin festivals, they keep some sweets like pottukadalai(or all nuts) urundai, mysore pak and thengai burfi.
My question is the consistency same or different because we are dumping the sweet inside the cone and finally, it shd come out as a cone shape(without any break). Anyways, thanks for trying.
- From: ushasivakumar (@ 203.129.211.74)
on: Fri Jan 9 06:48:46 EST 2004
Dear R,
Reg. paruppu thengai, even laddu paruppu thengai is also used. To get the cone shape without any break, before you fill the sweet, apply genenrously ghee on all the sides of the cone and they if you fill the sweet, while removing from the cone, the paruppu thengai will come out in the cone shape without any break. this is our own experience.
- From: usha sivakumar (@ 203.129.211.74)
on: Fri Jan 9 06:50:38 EST 2004
Dear R, Reg. paruppu thengai, even laddu paruppu thengai is also used. To get the cone shape without any break, before you fill the sweet, apply genenrously ghee on all the sides of the cone and they if you fill the sweet, while removing from the cone, the paruppu thengai will come out in the cone shape without any break. this is our own experience.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Fri Jan 9 10:10:47 EST 2004
Hi Usha,
Since you are experienced with making PT, can u advise me whether the mysore pak should be done like we use to do and cut into square pieces or even more hard, I mean, is there any spl consistency for making paruppu thengai?
Thanks in advance.
- From: Kamakshi (@ 213.42.2.16)
on: Sat Jan 10 07:52:57 EST 2004
Dear Mrs.Mano,
My friend needs advice on how to clean her iron kadaai; there is a thick black crust on its edges which doesn't go even after a lot of scraping. Repeated using only adds more black flakes to the edges & the bottom outside also. Can you please suggest a way? Or if she has to throw it out & buy a new one, will just washing with dishwash (before first usage) be enough to remove the colour & smell of iron ? What is the correct method to follow for the iron vessel before first usage? Will be very grateful for your help. Sorry for troubling.
Thanks,
Kamakshi.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Jan 10 09:24:42 EST 2004
Hello Kamakshi!
I forgot to post the potato microwave fry. Only yesterday I remembered when I have gone through the old responses. Here is the recipe you have asked.
POTATO FRY[microwave]:
Cut 5 or 6 medium potatoes into finger-shaped pieces. In an oval or rectangular microwave bowl, place the potato pieces. Add 1sp turmeric powder, 2sp fennel seeds, 1tbsp chilli powder, 1 cup of chopped onions and 1 cup of chopped tomatoes and mix well. Place the bowl in the oven and cook the potatoes in the HIGH for 9 minutes. In the meantime you can cut a big capsicum into thin pieces, chop little mint leaves, and coriander leaves. After the bleep sound, take out the bowl and add the vegetables with enough salt. Mix well. The salt should not be added correctly. Reduce a little salt in the usual measurement. Add 1 tbsp cooking oil and mix well again. Then cook for another 8 minutes in High. Again mix well and again cook for another 6 minutes. According to the crispness, you can add some more minutes. For variations, you can add cumin seeds with a little coriander powder instead of fennel seeds, and also add chopped garlic flakes and ginger.
- From: Mrs.Mano (@ 213.42.2.8)
on: Sat Jan 10 10:00:46 EST 2004
Hello Kamakshi!
Just I have seen yr query. To clean the oil stains and crusts inside and outside the kadai[both iron and hindalium] , fill the kadai with water with 1sp cooking soda and the peels of an apple and boil it for a few minutes. Then drain the water and scrub with salt vigorously on the oily surfaces when it is still hot. Then wash the vessel and again scrub with any cleaning liquid. Here, in U.A.E, Fairy, Ajax and Jiff are very effective.
Dish washer will not clean these types of vessels effectively. After buying the iron vessel, soak it with kanji for a day. Then drain it and wash. Apply oil inside the vessel and keep it like that for a day. Again do this process for a few more times. Then you can begin to use the kadai.
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