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22nd February 2006, 02:10 PM
#111
Senior Member
Seasoned Hubber
WOW! A nice cup of chai- I'm gonna try that today itself! Thanks a ton, Mano Mam!
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22nd February 2006 02:10 PM
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23rd February 2006, 10:02 PM
#112
Junior Member
Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
kothsu
I found a lot of kothsu recipes in ur collection. Kothsu is something very new to me. I have never heard before. What category does it come like kulambu, poriyal, kootu etc., Mrs. Mano or somebody please throw some light on it.
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24th February 2006, 03:14 PM
#113
Senior Member
Regular Hubber
Hello Mrs. Mano,
Thank you for your filter coffee....
Is good to use milk powder (everyday) ?
Thanks
rsankar.
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24th February 2006, 06:16 PM
#114
Senior Member
Veteran Hubber
Hi Mrs.Mano, thanks for the tea recipe... Since my husb doesn't like ginger, I tried with the rest of the ingredients & it turned out good... But, without the spices, plain tea was just the same as I make... I use chakra gold tea... Not very satisfied with it though... Could you please suggest a good brand of tea?...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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24th February 2006, 07:43 PM
#115
Dear Mrs.Mano,
Thanks for ur tips on meen kulambhu.i'll try it soon and let u know.bye.
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26th February 2006, 04:43 PM
#116
Senior Member
Seasoned Hubber
Dear Dev!
To my knowledge, Lipton is the best.
Thanks a lot for the kollu chutney recipe. Here is the recipe for Mysore rasam!
MYSORE RASAM:
Ingredients:
Lentils- a handful [cooked]
Tamarind- a lime size
Tomato- 1 cup [crushed]
Turmeric powder- 1/2 tsp
Coriander leaves- a handful
Salt to taste
Ghee and oil- 1 tbsp
Mustard seeds- 1 tsp
Fry the following ingredients in a spoon of ghee to a golden brown colour and then powder them coarsely:
Lentils- 1 tsp
Bengal gram- 1/2 tsp
Peppercorn- 1 tsp
Cumin seeds-1/2 tsp
Red chilli-1
Curry leaves- 1 arc
Shredded coconut-1 tbsp
Asafoetida- a pea-size
Procedure:
Soak the tamarind in a cup of water for an hour and then extract its juice. Add
enough water to make it to 5 cups. Add turmeric powder, tomato and enough salt to it and let it simmer for a few seconds. Add the cooked dal and the rasam powder and again allow it to simmer for 2 minutes. Heat a small pan and pour the oil and ghee. Add the mustard seeds and when they splutter add this with the coriander leaves to the rasam. Use it after half an hour.
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26th February 2006, 04:54 PM
#117
Senior Member
Seasoned Hubber
Dear Kavim10!
"kothsu" is a thickened gravy-type chutney. It is mostly suitable with dosai, idli and aappam varieties
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26th February 2006, 05:11 PM
#118
Senior Member
Seasoned Hubber
Dear rsankar!
Nowadays "pasumpal" is always watery. I have tried other types of milks also but could not get a good coffee. I have also tried varieties of milk powders. But this is the best milk powder for a good coffee. There is no harm in using milk powders. If you use full cream milk powder in large quantities, then you have to watch for yr cholesterol level.
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28th February 2006, 08:19 PM
#119
Dear Mrs.Mano,
i tried ur milagu kuzhambu third version. its very nice.actually we don't add tomatoes in milagu kuzhambu.this one is nice.and reg. carrot halwa in stead of milk powder can we add milk.if so please give the amount.bye.take care.
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1st March 2006, 10:34 PM
#120
Dear Mrs. Mano,
Can u post the recipe for Venghaya Chutney. Thanks in advance.
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