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Thread: Mrs Soma's Recipes (In memory of Mrs.Soma)

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    Mrs Soma's Recipes (In memory of Mrs.Soma)

    Topic started by Ramki (@ on Mon Oct 7 10:45:47 .

    Dear all,
    I deeply regret the sad demise of our active and generous hubber Mrs Soma.
    I am posting all her personal recipes in this thread,so that everyone can cherish and remember her always.Please let us all make a thread In memory of Mrs Soma,who is still alive amougst us through her writings.
    Thank you

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    Ramki (@ 1cus*) on: Mon Oct 7 10:50:43

    From: Mrs,Soma (@ on: Wed Jul 31 23:59:00

    Dear Mr. Ramki, thanks a lot for your recipes. Is there any subtitute for kala jeera. I do not know wheather we can get it in Malaysia.Can I post any non-veg recipes in your thread. The reason is I want you to correct my recipes if it needs any alterations. Thanks.

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    Ramki (@ 1cus*) on: Mon Oct 7 10:51:29

    From: Mrs. Soma (@ on: Fri Aug 2 07:46:29

    Dear Mr. Ramki,
    I want to ask you something. You have said that you are a chef, and you own a resturant.I was approched by a woman's magazine, asking me to contribute few recipes for their issue. They told me that I could omit one or two ingredients in my recipe to keep the original recipe. I was taken aback by their suggestion. They told me it was the truth and that nobody gives complete recipes. They also said hotels, resturants, cookbook, writers, would never give complete recipes, and that they are their trade secrets.This reminds me of Hemantji's words, he too has said that no one gives complete recipes. I feel my happiness is when someone says that they have benefited from my recipes.What's your opnion Mr. Ramki.

    From: Mrs,Soma (@ on: Fri Aug 2 08:18:24



    500 grms boneless chicken sliced into small pieces
    2 tsp light soya sauce
    2 tsp oyster sauce
    2tsp ginger juice
    tsp salt or to taste
    1 tbs water
    3 tsp corn flour
    1 tsp chilli powder
    1 tsp aniseed
    1/4 tsp tumeric powder
    4 small shallots sliced
    4 pips garlic sliced
    5 long red chillies ( rinsed and cut into 4 pieces each )
    2 tbs oil or more a bit
    Curry leaves a little

    Mix the seasoning ingredients with the chicken pieces and marinate for about 2 hours.
    Put a kadai on fire and add the oil, and lightly brown the garlic and the shallots. Put in the cut chillies and toss for about 30 seconds. Add in the curry leaves.
    Add the chicken pieces and stir fry until cooked. The cooked pieces would look like fried chicken, so use oil accordingly.

    Mr. Ramki, this is how we make chilli chicken.

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    Ramki (@ 1cus*) on: Mon Oct 7 10:52:09

    From: Mrs. Soma (@ on: Sun Aug 4 01:18:55



    3 slices of fish ( pomfret, salmon, or spanish mackerel, or any of your choice )
    3 tbs coconut scrapings
    1 tsp aniseed
    3or 4 tsp of chilli powder,or more to taste
    2 tsp thick tamarind juice, or more to taste
    tsp tumeric powder
    tomato chopped into tiny pieces
    salt to taste
    2 – 3 tbs oil or more


    Grind the coconut scrapings and aniseed to a fine paste. Remove the paste, add in the chilli powder,tumeric powder, thick tamarind paste, salt, and the chopped tiny pieces of tomatoes and mix well to form a paste.
    Clean and wipe the fish slices. Apply the masala all over the fish, so that the masala is well evenly coated through out. Keep them aside for an hour or so.
    Put a non stick pan on fire. ( It’s important , so that we get neat finished fish slices )
    Add the oil , then add the fish slices on the pan and cook on slow fire. Let it brown nicely before turning on the other side. This not a deep fried fish, but we have to use oil a little bit more for the masala and the fish to be cooked..So add oil accordingly.

    Note: After cooking ,you can put the fish pieces on a hot tosai kal to get a very dark brown finish, without burning the masala.
    This spicy masala fish will be very tasty to eat with steaming rice.

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    Ramki (@ 1cus*) on: Mon Oct 7 10:53:22

    From: Mrs,Soma (@ on: Mon Aug 5 19:00:16

    Dear Mr. Ramki this is how we do our talcha
    Hope it helps.


    kg mutton with bones ( chest bones )
    1 cup toor dhal
    coconut scraped
    1 brinjal
    1 potato
    2 tomatoes
    1 small lime sized tamarind
    1 big onion
    1 tbs meat curry powder
    tsp tumeric powder
    2 tsp garlic paste
    2 tsp ginger paste
    2 green chillies slit
    1 stalk curry leaves
    1 stalk coriander leaves chopped
    2 one inch cinnamon sticks
    2 star anise
    4 cloves
    4 cardamons
    tsp aniseed
    2 tbs oil or more
    salt to taste

    Clean the dhal and the mutton, add tumeric powder and cook till the dhal and mutton are cooked..The dhal must be really mashed.( or you can cook separately and mix )
    Have enough gravy after boiling the mutton and dhal.
    Extract the tamarind juice about a cup
    Extract 1st and 2nd milk 1 cup each.
    Cut the brinjal and tomatoes.
    Cut the potato into big cubes.
    Slice the onion.
    Heat the oil in a pot..
    Add in the cinnamon, cloves, star anise, cardamoms, and the aniseed. When they splutter, add in the sliced onion, and the slit chillies. Fry till the onion turns limp.
    Add in the brinjal, tomatoes, potato and curry leaves, and stir for a second.
    Now add the second coconut milk, mixed with the meat curry powder, add also the tamarind juice, stir nicely.Let it boil, Now add the mutton dhal mixture, and give it a good stir and let it boil till the vegetables are cooked.Add salt to taste..
    ( The talcha curry should be a bit watery, not very thick, so add in water, or more coconut 2 nd milk if your curry is thick. )
    When the vegetables are cooked, add in the first coconut milk, and boil for a minute.
    Sprinkle the coriander leaves and remove from the stove.

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    Ramki (@ 1cus*) on: Mon Oct 7 10:53:56

    From: Mrs,Soma (@ on: Tue Aug 6 03:02:25

    Dear Mini, you can use my prawn pickle recipe for fish pickle.
    Here I have given another recipe with a slight varation.

    Fish Pickle


    500 grms fish slices
    1 tsp tumeric powder
    3 tbs chilli paste or more to taste
    6 pips garlic
    1 thumb size ginger
    2 tsp mustard powder
    1 tsp cumin seed powder
    1 tsp fenugreek powder
    2 tsp sugar or more to taste
    2 cups vinegar
    2 cups peanut oil
    salt to taste


    Cut fish into 1 inch pieces. ( discard the middle bone, or you can use it as a slice )
    Smear the fish pieces with salt, and tumeric powder, and leave it for an hour.
    Grind ginger and garlic into a paste.
    Heat oil and fry the fish pieces, and remove.
    In the same oil fry the ginger, garlic paste, and also the chilli paste, until there is a nice
    Aroma. Add in the fried fish, the three powdered spices,sugar salt to taste and
    Enough vinegar. Cook till oil floats on top. Cool and bottle it.

    Note: The oil and vinegar are given as 2 cups each. Please use your judgement

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    Ramki (@ 1cus*) on: Mon Oct 7 10:55:25

    From: Mrs. Soma (@ on: Fri Aug 9 00:05:01

    Dear Mr. Ramki, I really envy how you manage to post so many recipes inspite of running a restaurant.. I really become tired looking into the affairs of my three compnies.
    My son laughed at me jotting down recipes from my scrap book.
    You are doing a great service, keep up the good work Mr. Ramki.

    Well here is how we cook Crab perattal


    Medium crabs 6
    Big onion 1 sliced
    Grated coconut 3 tbs --stir fried
    Kas-kas 1 tsp --stir fried
    Aniseed 1 tsp --stir fried
    Pottu kadalai 1 tsp
    Garlic paste 1 tsp
    Ginger paste 1 tsp
    Fish curry powder 1 tbs
    Chilli powder 1 tsp ---for extra hot
    Tumeric powder tsp
    Tamarind juice cup from a small marble sized tamarind ba#ll.
    Salt to taste
    Oil about 2 tbs

    For tempering
    One inch cinnamon stick 1
    Cloves 2
    Cardamoms 2
    Star anise 2
    Curry leaves 1 stalk


    Clean the crabs, remove the shell. Break off the legs and also the claws.
    Use your chopper and bash the claws once.
    Pound the small legs in a pounding stone . Add cup of water and squeeze out the juice.
    Discard the legs.
    Grind to a paste, the fried coconut, kas-kas, aniseed, and pottu kadalai.
    Make a paste with fish curry powder, chilli powder,and tumeric powder.
    Heat the kadai with oil. Add in the spices , when they splutter, add in the sliced onion, and let it turn limp. Add the garic and ginger paste, fry for a second..
    Add in the fish curry paste mixture,and the coconut paste mixture.
    Fry nicely, add in the tamarind juice, and juice from the crab legs.
    Add salt to taste, and the curry leaves. Let it boil,till the gravy is a bit thick..
    Add in the crabs, and give a good stir, so that there is masala on the crab pieces.
    Dish out as soon as the crabs are cooked, and serve with steaming rice.

    Note: Keep a box of tissue by the side to blow your nose while eating the crabs.

    Oops, add in the bashed claws along with the crab pieces.

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    Ramki (@ 1cus*) on: Mon Oct 7 10:55:47

    From: Mrs,Soma (@ on: Fri Aug 9 03:06:20

    Malaysian Style Prawan Sambal


    1 kg large prawns – cleaned, shelled, and deveined, leaving the tails intact.
    10 shallots ground finely
    5 cloves garlic crushed
    3 tbs chilli paste
    1 big onion chopped
    1 tomato chopped
    cup tamarind juice, extracted from 1 tbs of tamarind pulp.
    2---3 tbs thick coconut milk
    Dash of pepper
    Sugar to taste
    Salt to taste
    3 tbs oil or a bit more


    Heat oil in the wok. Fry the crushed garlic, let it brown a little.
    Add in the ground shallots, chilli paste, and the chopped onions.
    Fry until fragrant, and oil separates.
    Add tomatoes and fry for 1 to 2 minutes.
    Stir in the prawns and tamarind juice.
    Cook until prawns change colour.
    Lower the heat and add salt to taste, sugar to taste, dash of pepper, and the thick coconut milk.
    Stir and cook until oil rises to the surface.
    Dish out.
    It goes well with rice cooked in coconut milk, roti, or plain rice.


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    Ramki (@ 1cus*) on: Mon Oct 7 10:56:34

    From: Mrs. Soma (@ on: Fri Aug 9 20:07:55

    Mr. Ramki, this is my grandmother’s favourite dish . Sora (shark ) puttu
    For this dish the fish must be large and mature, and of the kind which has no tiny bones.



    500 grms shark fish cut into thick slices
    tsp salt
    tsp tumeric powder
    5 medium onions chopped
    5 pips garlic crushed
    1 tsp ginger paste
    6 green chillies slit and cut into small pieces
    to tsp tumeric powder
    2 tbs scraped coconut or a bit more
    powdered salt to taste
    1 tsp aniseed
    1 tsp urad dhal
    2 sprigs curry leaves
    a small lime juice or as per taste
    little coriander leaves chopped for garnishing
    2 tbs oil and 2 tbs of ghee


    Clean the fish slices, smear with the tsp of salt and tsp of tumeric powder, and steam the fish.
    Remove from the fire. Peel of the thick skin, and remove the back bone.
    Mash the shark flesh into tiny flakes.
    Mix to tsp of tumeric powder, and enough powdered salt to taste, into the steamed fish flakes.
    Heat a wok on the fire. Pour into it the oil and the ghee.
    When smoking hot, add in the urad dhal, and the aniseed.
    When they splutter, add in the crushed garlic, the ginger paste, also the chopped onions
    Cut green chillies,and the curry leaves,
    Fry till the onions and chillies turn limp.
    Then add the mashed and seasoned shark flakes.
    Fry turning over very frequently.
    Then add in the scraped coconut , and keep on turning over till the coconut turns a little brown here and there.,and an attractive aroma is given out.
    Do not allow the contents to stick to the wok, or burn.
    Lower the heat, sprinkle the lime juice, and give it a final toss, and dish out.
    Garnish with the chopped coriander leaves.

    Sora puttu is very tasty eaten with plain rice, or as a side dish.

    Thanks a lot Mr. Ramki for your suggestion.
    I will keep that in mind, and write a note in
    My cookery book, about shallots and onions.

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    Ramki (@ 1cus*) on: Mon Oct 7 10:57:52

    From: Mrs,Soma (@ on: Thu Aug 15 10:38:27

    Dear Verna, I am really sorry. please accept my humble apologies. I am also a grandmother of six adorable grandchildren. Thanks.

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