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 Feb 2 18:46:32 EST 2004
Hello Mrs.Mano,
Actually, it is not to us. But, it is a general opinion; I heard my parents & paati telling that half boiled rava causes stomach pain to the kids, so dont encourage to give them too much of items like rava kesari or upma.
By the way, tried thakkali kuzhambu and it was so so good. I added little kabuli channa too. We all enjoyed it very much. Thank u once again.
It shows ur generosity whenever I read ur recipes since some people I came across dont want to share their talents to everyone.
Thank u once again.
- From: Ramki (@ oh-strongsvillecadent1-2aa-93.clvhoh.adelphia.net)
on: Mon Feb 2 19:45:29 EST 2004
Mrs Mano could you please post the recipe for Masal vadai? Thanks
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Mon Feb 2 19:46:38 EST 2004
Hello Kavitha,
If u dont mind, where does ur father belongs to in T'jore because my mother is from M.gudi-she born and brought up from that place only.
Bye
- From: Mrs.Mano (@ 195.229.241.164)
on: Mon Feb 2 23:13:48 EST 2004
Hello R!
Thanks a lot for yr appreciation as well as the feedback
About rawa uppuma- Till date, I am always making rava uppuma without frying thr rawa.
I have also seen sometimes the unwillingness of some persons to reveal the secrets of their recipes. But I always love to share my recipes and innovations with others who are interested in cookery and who are willing to learn. To help others, in any way, is a pleasure.
Your question to Kavitha brought me a smile in my face because I am from Mannargudi, and my parents, grand parents, and I have lived there for years before I have settled at Thanjavur.
- From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net)
on: Tue Feb 3 07:27:06 EST 2004
Can u pls specify about ur parents/grand parents name and the address where u lived? When I call my mother, will ask her. My mother is around 64 years old and I remember telling that she studied in St. Joseph school.
- From: Mrs.Mano (@ 213.42.2.26)
on: Tue Feb 3 08:27:08 EST 2004
Hello R!
Again there is a coincidence! I have also studied in the same school though I am very much younger to yr mother. Please mail me and I will reply with all the details. It will be inconvenient to others if we post any other details here other than cookery.
- From: Seetha (@ cs2417572-237.houston.rr.com)
on: Tue Feb 3 10:15:25 EST 2004
Mrs. Mano,
Thanks for sharing your wonderful recipes with us. For Vathal Kuzhambu podi, is there a way to convert the measures into cups, since I don't have a way of weighing them?
Thanks.
- From: Mrs.Mano (@ 213.42.2.26)
on: Tue Feb 3 10:58:43 EST 2004
Hello kamakshi!
To use for cooking-clean well the mud pot with a good liquid soap. [Normally people who want to use new mud pot would wash it with saambal.] Then pour water in it and keep it like that for 2 days. Then fill the pot again with fresh water and boil it for some minutes. Now the pot is ready for use. Here, my friends said that the local mud pots are not suitable for use as they are not well baked and the mud is coming from inside every time we wash.
We can cook anything we want in the mud pot. We can get an extra taste if we prepare Meen kuzhambu in the mud pot. We can get a nice keerai masiyal by preparing it in the mud pot. Actually it is very healthy if we cook in the mud pot. Curd which is prepared in mud pot will be very delicious to eat. In kerala, we can get so many beautiful designs in mud vessels. Here, I have seen small beautiful mud vessels at Al Adil Spices which is in Bur Dubai. You can buy and try it.
- From: Mrs.Mano (@ 195.229.241.164)
on: Tue Feb 3 13:13:33 EST 2004
Hello Kavitha!
I haven’t attended any cookery course so far. It is just the yearning to learn more and more new recipes always. It started from the teenage itself. My family always encourages and appreciates me. This interest in cookery pushes back always other interests aside. These are the reasons for my active contributions in this thread. I must also thank here all the friends who are posting valuable comments and interesting questions.
Regarding Somasi- You must fry the coconut well. Otherwise the somasi will not be crisp. Also the fire should not be low. Then the somasi will turn soggy.
- From: Mrs.Mano (@ 195.229.241.164)
on: Tue Feb 3 13:21:24 EST 2004
Hello Ramki!
Here is the recipe for Masal vadai:{Aamai vadai or paruppu vadai]
MASAL VADAI:
Soak 2 cups of Bengal gram for 1 hour. Then drain the water and grind half of the dal coarsely with 3 green chillies, 3 red chillies,a pinch of asafoetida powder and enough salt. Remove the ground dal and place it in a bowl. Then again put the remaining dal in the mixie with a little salt. Just run the mixie in the HIGH for a second. Then add this to the ground dal. Add 1 cup of sliced onion, chopped coriander leaves and curry leaves to the ground dal. Mix well and fry the vadais in the hot oil.
- From: di (@ 12.46.199.130)
on: Tue Feb 3 14:54:30 EST 2004
hi Mrs Mano,
thank you the vathal kuzhambu podi recipe!will try it out and let you know the result.
- From: kavitha (@ ip68-111-50-101.br.no.cox.net)
on: Tue Feb 3 17:47:16 EST 2004
Hello R,
Surprisingly my father is also from M.gudi. As Mrs.Mano said above, we would use our mail id and get along more i think. If you feel the same, do mail me.
- From: Kavitha (@ ip68-111-50-101.br.no.cox.net)
on: Tue Feb 3 17:51:35 EST 2004
Hello Mrs.Mano,
I feel happy for you. And i'll try your recipes and post the feed back. Thanks again.
- From: Ramki (@ oh-strongsvillecadent1-2aa-93.clvhoh.adelphia.net)
on: Tue Feb 3 19:37:51 EST 2004
Mrs Mano thanks a lot
- From: Mrs.Mano (@ 195.229.241.164)
on: Fri Feb 6 15:03:47 EST 2004
I am posting here some more RASAM varieties:
MURUNGAIKKAI RASAM:
Pressure cook ¼ cup of thuar dal with 3 cups of water and small pieces of one Big murungaikkai. Soak a lime sized tamarind in water for 1 hour and then extract its juice. Boil this juice with 1 cup of water, 1 tbsp chopped coriander leaves, ½ cup of chopped tomatoes, 1sp rasam powder , 1sp turmeric powder, 1sp asafoetida powder and 1 cup of water for at least 5 minutes. Then add the cooked dal and enough salt. When the rasam starts to boil again, put off the fire. Heat a kadai and pour 1tbsp ghee. When the ghee becomes hot, add 1sp mustard seeds and when they splutter add curry leaves and pour this in the rasam.
CHICKEN RASAM:
Heat a kadai and pour 1sp oil. Add 1 ½ sp fennel seeds, 1 sp cumin seeds, peppercorns1sp and 2 red chilies and fry them to a golden colour. When cooled down, grind the fried ingredients into a fine powder. Again heat the kadai and pour 2tbsp oil and 1sp ghee. Add 1sp cumin seeds and 1sp fennel seeds. Then add 20 chopped small onions, 1cup of chopped tomatoes and 1sp turmeric powder. Fry well until the tomatoes are well mashed. Add 8 garlic flakes and 2 handfuls of chopped chicken pieces. Fry on slow fire for a few minutes. Then pour 6 to 8 cups of water, add the fried powder and enough salt. Let the rasam simmer for 5 to 10 minutes. Add chopped coriander leaves and curry leaves. Then put off the fire. Add the juice of one small lime and mix well .
- From: Kamakshi (@ 213.42.2.29)
on: Fri Feb 6 15:51:56 EST 2004
Thanks very much Mrs.Mano, I will try from Adil stores and let you know.
I made potato podimas today following your recipe and it came out superb -- very very tasty. Your tip of mashing them while they are hot is added a lot to the taste. Usuallly I used to pressure cook them at night, & mash in the morning to pack as lunch for my husband. But only now I realise that simple things increase the taste magically!
Thanks a whole lot not just for recipes, but also for helping me enjoy cooking and for increasing my confidence. Bye.
- From: Kalyani (@ 195.229.241.166)
on: Sat Feb 7 08:41:08 EST 2004
Hello Mrs. Mano,
I tried making Athirasam but then somehow it got hard i didnt grind the rice so finely is that the reason u think? pls tell me i want to make this again. Thank you. Kalyani
- From: Kamakshi (@ 195.229.241.167)
on: Sat Feb 7 16:01:01 EST 2004
It's me again Mrs.Mano; I went to Adil today but the shopkeeper said the small mud vessels are not for cooking but for temple usage (like keeping oil, for lamps etc.).But he had a 'paanai' for storing drinking water & so I've bought it. Is the seasoning method same as what you advised earlier for other mud vessels ? Also, my neighbour is telling me that :
1) I should place the mud paanai only on a mound of sand or else it will crack !
2) That I should never put hot/warm water inside and also should never put ice-cubes inside to cool the water ; instead only a damp cloth should be tied around the pot !
3) For the lid & tumbler, it should not be stainless steel , only mud tumbler and lid is to be used !
Is all this true? I have no idea about all this and so would be very grateful if you could kindly tell me the correct method to be followed. Hoping you can please help .
Thanks very much,
Kamakshi.
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