Topic started by pavithra (@ cache7.156ce.scvmaxonline.com.sg) on Fri Apr 11 02:56:29 .
All times in EST +10:30 for IST.

how to make chilli cauliflower as in the hotel and paneer butter masala.which will delicious , mostly all adults and childrens very much interested in chilli cauliflower

Responses:

• From: Mrs.Mano (@ dc6.emirates.net.ae) on: Sat Apr 12 00:00:26 EDT 2003
  
  Hello Pavithra!
  Here is a site for the recipe of PANEER BUTTER MASALA'. http://home1.gte.net/web10dqs/lajawab_pakwan/paneerrecipes/paneerlisting.html
  In some hotels, chilli Gobi is prepared by marinating cauliflower floretts in certain masala and then frying them in oil. In some other hotels, they add a masala combined with onion , capsicum and green chillies to the fried florets. That is also called Chilli gobi. Which one do you say that you have tasted in the hotels? Then I will post it.
  
  
• From: pavithra (@ cache7.156ce.scvmaxonline.com.sg) on: Sun Apr 13 20:39:39 EDT 2003
  
  hello mrs mano
  deeep fried cauliflower with masala willbe like tanddor one red color not gaobi manchurian any way plz post both the recipeif possible .thank u mrs mano for ur reply
  
  
• From: pavithra (@ cache7.156ce.scvmaxonline.com.sg) on: Mon Apr 14 23:09:45 EDT 2003
  
  thanks mrs.mano not cauliflower manchurian , plz post both recipes if u can .
  
  
• From: Mrs.Mano (@ dc6.emirates.net.ae) on: Thu Apr 17 11:41:35 EDT 2003
  
  Hello Pavithra!
  Here are the recipes you have asked:
  Cut one medium cauliflower into florets and wash them. Soak them in hot water for ½ hour. Make a better with ½ cup of corn flour,1sp ginger paste,1sp garlic paste , 1sp gram flour, ½ cup of plain flour, a pinch of garam masala, 3sp chilli powder, red food colour and enough salt. Marinate the florets in this batter for ½ hour. Deep fry them like crisp pakodas. This is called as chilli Gobi or Gobi 65.
  Then heat a Kadai and pour enough oil. Add chopped spring onions, slit green chillies , chopped capsicums and a little salt. Fry them well. Add 1tbsp soy sauce, ½ sp ajinamoto and 1sp chilli sauce. Fry for a few minutes and then add the fried florets. Mix well.
  
  
• From: pavithra (@ cache7.156ce.scvmaxonline.com.sg) on: Wed Apr 23 01:32:18 EDT 2003
  
  hello Mrs mano ,
  i tried this recipe this came out very well and crispier . thanks a lot.
  
  
  
• From: Elachi (@ ) on: Mon Oct 11 05:10:46
  
  plz tell me how to prepare paneer butter masala
  
  
• From: Suju (@ ppp-219.65.163.129.hyd.vsnl.net.in) on: Wed Oct 13 07:59:42 EDT 2004
  
  Hi Elachi,
  
  Here is the recipe for paner butter masala.
  
  Paneer Butter Masala
  
  Ingredients
  
  Paneer - 1/4 kg,
  Curd - 1-1/2 cup,
  Turmeric- 1/4 tsp,
  Salt,
  Chilly Powder- 1 spoon,
  Kashmiri Mirch Powder - 1 spoon,
  Coriander Powder - 1-1/2 tsp,
  Jeera Powder - 1/2 tsp,
  Garam Masala- 1/2 tsp,
  Ginger Garlic Paste - 1-1/2 tsp,
  Oil- 1 spoon
  Soak all the above in curd for 1 hour.
  
  For Gravy
  
  Onions – 3,
  Tomato-3,
  Khus khus-1 spoon,
  Cashew – 10,
  Sugar -1 tsp,
  Cloves- 2,
  Cardamom- 1,
  Cinnamon – 1,
  Bay Leaves- 1,
  Kasuri methi(can be substituted for fresh mint leaves),
  1/2 tsp Chilly Powder,
  1 tsp Coriander Powder,
  1 tsp Jeera Powder,
  1/2 tsp Garam Masala,
  1/4 tsp Turmeric,
  Coriander Leaves
  
  
• From: Suju (@ ppp-219.65.163.129.hyd.vsnl.net.in) on: Wed Oct 13 07:59:59 EDT 2004
  
  Hi Elachi,
  
  Here is the recipe for paner butter masala.
  
  Paneer Butter Masala
  
  Ingredients
  
  Paneer - 1/4 kg,
  Curd - 1-1/2 cup,
  Turmeric- 1/4 tsp,
  Salt,
  Chilly Powder- 1 spoon,
  Kashmiri Mirch Powder - 1 spoon,
  Coriander Powder - 1-1/2 tsp,
  Jeera Powder - 1/2 tsp,
  Garam Masala- 1/2 tsp,
  Ginger Garlic Paste - 1-1/2 tsp,
  Oil- 1 spoon
  Soak all the above in curd for 1 hour.
  
  For Gravy
  
  Onions – 3,
  Tomato-3,
  Khus khus-1 spoon,
  Cashew – 10,
  Sugar -1 tsp,
  Cloves- 2,
  Cardamom- 1,
  Cinnamon – 1,
  Bay Leaves- 1,
  Kasuri methi(can be substituted for fresh mint leaves),
  1/2 tsp Chilly Powder,
  1 tsp Coriander Powder,
  1 tsp Jeera Powder,
  1/2 tsp Garam Masala,
  1/4 tsp Turmeric,
  Coriander Leaves
  
  
• From: Suju (@ ppp-219.65.163.129.hyd.vsnl.net.in) on: Wed Oct 13 08:01:48 EDT 2004
  
  Paneer butter masala (contd)
  Method
  
  Grind the onions. Boil water in a vessel & add the tomatoes to it. . Grind it in the blender.Fry the Khus Khus in a tawa without adding any oil to it. Also fry the cashews. Just fry them till they become hot so that you can easily grind them into a powder. After an hour of soaking the paneer mixture, put 2 vessels in the stove. Add the paneer mixture in 1.
  
  
  
• From: Suju (@ ppp-219.65.163.129.hyd.vsnl.net.in) on: Wed Oct 13 08:02:10 EDT 2004
  
  Contd
  
  On the other add ghee & sugar & when the sugar turns brown in colour Add bay leaves, cinnamon, cloves & cardamom to it. When they start spluttering, add the onion paste to it & fry for few minutes.Then add the tomato paste & fry till they are done. Add chill powder, turmeric, salt, coriander powder, jeera powder as needed for the gravy. Allow it to boil for sometime. Add kasoori methi or fresh mint leaves to it. Finally add the khus khus, cashew powder & boil for few minutes. Take the paneer mix from the stove & pour it in the gravy & mix gently. You can add 1/2 cup of water according to the consistency you want. Take it off the stove & garnish with coriander leaves.
  
  
  
• From: peggy (@ 66.147.168.5) on: Thu Oct 14 10:58:19 EDT 2004
  
  Hi Mrs. Mano,
  
  Can you please, translate these words on Hindi or English.
  vellappaagu
  thengaipaal
  tapioca
  kothsu
  katharikkai
  pottukadalai
  keerai
  sarkkarai
  ven pongal
  kuzhambu
  avaraikkai
  mochaikkai
  pottukadalai
  katharikkai
  adhirasam
  muthu
  ooththappam
  paniyarams
  paniuara chatti
  kozukkatai
  puttu
  padham
  puliyotharai
  pooranam
  kambipaagu
  ellu
  vathal
  seeppankizhangu
  mor kuzhambu
  karamani paruppu
  adai
  pachi mochaikottai
  nethili karuvadu
  koduva karuvaadu
  sundaikkai
  manaththakkaali
  thakkali
  koozh
  ilai vadagam
  sundaikkai
  neyyappam
  peerkangai
  podimas
  boli
  paalgove/paalkova
  
  These is a big list, but it will help lots of non-south-Indian hubbers.
  Thanks.
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Thu Oct 14 11:45:13 EDT 2004
  
  Hi Peggy,
  
  Will try to help you out as well as Mrs.Mano's to my knowledge. Rest, she will explain you in detail.
  
  Mor kuzhambu & kuzhambu are gravies where we use to mix with rice and take it with a vegetable. Gothsu is an another side dish which goes well with pongal (a tiffin).
  
  Adai and oothappam are a kind of thick pancakes. Paniyaram belongs to a tiffin item as well.
  
  Puliyotharai is another thick gravy made with tamarind and other ingredients which can be taken with rice and it is famous in all over south india. For these items, there is no English or Hindi names. All over the south India, they call in a different names!!
  
  contd..
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Thu Oct 14 11:45:32 EDT 2004
  
  vellappaagu is called jaggery syrup
  thengaipaal is called coconut milk
  katharikkai-eggplant or brinjal
  pottukadalai -roasted gram dhal or dalia
  keerai -greens like spinach, lettuce etc.
  sarkkarai -sugar
  adhirasam-a sweet with rice flour and jaggery syrup
  kozukkatai -it is a sweet dish which we make for a festival
  padham -consistency
  pooranam - for the above said sweet kozhukattai, this sweet called pooranam will be used as a stuffing.
  ellu -sesame seed
  seeppankizhangu -colocasia or arbi
  karamani paruppu -kind of cereal, i think chowly
  thakkali-tomato
  neyyappam -a sweet similar to athirasam which it has mentioned above
  podimas -curry's name
  boli-a sweet name in tamil nadu; different names in different states.
  paalgove/paalkova -sweet which can be prepared with full milk
  
  Rest, Mrs.Mano will clear you up..bye..
  
  
• From: Malini (@ client184.fnj1.hawkcommunications.com) on: Fri Oct 15 10:45:04 EDT 2004
  
  Hi Mrs. Mano,
  I have tried ur vathal kuzhambu and karvepillai kuzhambu. They came out very good. My husband and his friends in the office liked them a lot..You seem to be a very good cook. Can you post a recipe for vegetable kootu?
  Thanx..
  
  
• From: Peggy (@ 66.147.168.5) on: Mon Oct 18 11:57:18 EDT 2004
  
  Hi R,
  
  I have Mrs.Mano's receipes,and I don't understand those worlds. If you can translate some Ingrediant name, it'll be great help.
  Thank you very much for your details.
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Mon Oct 18 15:31:16 EDT 2004
  
  Dear Malini!
  Thanks a lot for the feedback on vathal kuzhambu and kariveppilai kuzhambu. I have already posted koottu varieties of snake gourds and raw banana in Tamilandu delicacies thread.
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Mon Oct 18 15:34:23 EDT 2004
  
  Dear Peggy!
  Write the ingredients and words which yo do not understand in the Tamilnadu delicacies thread and I will try my best to translate them for you in English.
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Mon Oct 18 16:02:21 EDT 2004
  
  Hi Peggy,
  
  Except for dishes names' and other few things, I have mentioned everything here in English.
  
  
  
• From: Janaki (@ 203.94.244.146) on: Thu Oct 28 06:13:07 EDT 2004
  
  
  Translation in Hindi
  vellappaagu is called gur/gud syrup
  thengaipaal is called Nariyal dooth
  katharikkai- baingan
  pottukadalai -chutney dhal
  keerai -palak/hari patthae subzi
  sarkkarai - cheeni
  pooranam - Pooran
  Ellu- til
  seeppankizhangu -arbi
  karamani paruppu -lobia
  thakkali-tamatar
  paalgove/paalkova - Khoya(palkova without sugar)
  
  
• From: Malini (@ dialup-4.245.197.183.dial1.stamford1.level3.net) on: Thu Oct 28 13:13:52 EDT 2004
  
  Hi Mrs. Mano,
  
  Thanx a lot for sending me the recipes. I need a good recipe for biryani powder/paste. This is for a party on sunday oct 31 and i want to make some nice smelling veg biryani..
  
  Thanx
  
  Malini
  
  
• From: charulatha (@ cache82.156ce.maxonline.com.sg) on: Fri Oct 29 04:51:54 EDT 2004
  
  pls post the kariveppilai kuzhambu for me also
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Fri Oct 29 09:30:18 EDT 2004
  
  Hello Malini!
  I have never made readymade briyani powder/paste and used it when cooking briyani. I always use fresh powders. You can see that in my recipes of briyanis.
  
  
• From: Surekha (@ static-210-214-165-42.maa.sify.net) on: Fri Oct 29 14:03:48 EDT 2004
  
  Guns,
  
  Thanks a ton for the excellent recipes. Really appreciate your sharing them with me.
  
  

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