Mrs.Mano's Tamilnadu Delicacies

One more query, Mrs.Mano-what is the purpose of adding the one day old batter to venthaya idly?

Once again, thanks.

Dear Mrs.Mano
I tried ur recipe of venghaya puli kuzhambu,green gram methi dosai ,Tomato dosai and the raita u had given me...Everything came out fantastic..Thanx a lot,Mrs.Mano..Do u have any recipes for Seppankazhangu fry?I also have another question..When i cook basmati rice its always sticking together.I even tried the ratio of 1:1 with the same results..What shud i do about this?Please reply back when u find time.

Warmly.
Suganthi

Am not sure, but heard that if you add a drop of oil before cooking, the rice will not stick together.

Hi,

I came across this thread when searching for tamil nadu recipes. This forum is really good with lot of worthful effort put in by Mrs.Mano. Hats off to you Mrs.Mano..

Can anyone send me the recipe collections of Mrs. Mano to my id, nirmalapn@yahoo.com. Thanx in Advance.

Check out www.arusuvai.com you will surely add to ur favorites.

Mano, is the vathal kuzhambu podi given there the same as the kuzhambu milagai podi available in the market?.. if not what is the change in ingredients? and the ratio plz...

Dear pr!
About gulab jamoon- You must prepare it in the exact way as my recipe says apart from adding baking powder. By avoiding the baking soda, you will get firm gulab jamoons.

Hello R!

I do not remember any recipe involving sour grapes.
The idli batter may help to ferment the batter in the case of venthaya idli as it has no black gram or any activating agent.
There is no substitute for pirandai as it has a different taste and medical value.

Hello nalabaagam!
The red chutney resembles and tastes a little like paruppu thuvaiyal and the taste will be different when you mix it with the butter.
Yes, I am the one who write in the arusuvai. Com.

Dear Suganthi!
Thanks a lot for the feedback on venthaya puli kuzhambu, green gram methi dosai, tomato dosai and raita.
I think you are mentioning about the pressure cooker method of cooking rice. In the pressure cooker method-for 1 cup of basmati rice, 2 ½ cups of water is needed. But it will vary according to the type of the rice. Sometimes it will need 2 or 2 ¼ cups of water. This will go nicely for the raw rice which we get in India. For basmati rice- I use the ‘vadiththal’ method only. Hope this will be helpful.
Here are a few recipes of Seppangkizhangu fry. [ Arvi fry].

SEPPANGKIZHANGU FRY-I [COLOCASIA FRY]:
]Ingredients:
seppangkizhangu- ½ kilo
Fennel powder- 1 tsp
Chilli powder- 1 tbsp
Turmeric powder- 1 tsp
Garlic paste- 1 tsp
Gram flour- a handful
Gram dal powder [pottukkadalai powder] - 2 tbsp
Salt to taste
Enough oil to fry
Procedure:
Wash and steam the vegetable for 20 minutes. Peel the skins and again wash. Slit each kizhangu horizontally into two pieces. Coat them with the thick paste of the flour, powders, and paste with a little water and enough salt. Let it stand in the paste for 30 minutes in a covered vessel and then deep fry them- a handful at a time- to a golden brown colour.

SEPPANGKIZHANGU FRY-II
Ingredients:
Seppangkizhangu- ½ kilo
Shredded coconut- a handful
Garlic flakes- 10
Shredded ginger- 1 tsp
Sambar onions-5
Fennel seed- 1tsp
Chilli powder- 1 ½ tbsp
Turmeric powder- 1 tsp
Chopped tomato-2 cups
Chopped big onion- 1
Chopped coriander- 2 tbsp
Curry leaves- a handful
Salt to taste
Cooking oil- 4 tbsp
Procedure:
Wash and steam the vegetable for 20 minutes. Peel the skins and again wash. Cut them into round slices of ½ inch each. Grind the coconut with the sambar onions, ginger, garlic and the fennel seeds to a fine paste and apply this paste to the vegetable pieces with the turmeric powder, chilli powder and salt. Heat a kadai and pour the oil. When the oil becomes hot, add the chopped onion and fry for a few minutes. When the onion pieces become golden brown add the tomato pieces and fry them thoroughly until they are changed like a paste and the oil floats on the surface. Now add the masala-coated seppangkizhangu pieces and fry them on slow fire until they are well cooked. Add the chopped coriander leaves and the curry leaves and fry again for a few minutes.

Cindy!
There are so many types of vathal kuzhambu podi and each recipe has different ratio of the ingredients. You must test them to select a suitable recipe. In fact I am not keeping any ready made podi or powder in my kitchen. So I do not have any knowledge of the vathal podi varieties available in the market.

Thanks for your answers, Mrs.Mano.

For gulab jamun, can I use the readily available kova from the shops? Will the taste be ok?

Take yr own time to reply me.

Bye.

Dear Mrs Mano
Thank u very much for explaining . I will try again and let u know the results ..
Take care

Can I get the colldection too ... I hope it is in English...
gunderias@comcast.net
thanks in advance for the help..

Hello Mrs.Mano !
Thanks for the explanation.I made red kidney beans and potato fry.It was nice.But i felt the taste was that of the vegetables and beans added and the gravy as such had bland taste.whether its the way it should be or we should add any masala powder?can we add ginger and garlic paste?Kindly explain me.can u post some recipes of curries which can be taken along with chapathi?Thanks in advance.regards food lover

Dear Mrs.Mano
Thanks for ur quick reply..I will try the seppankizhangu fry over this weekend...Another thing Mrs.Mano..is there anyway we can get the grains separate by cooking in th pressure cooker?I have been trying to get it right for a long time ..Meantime i will try the 'vadithal' method too..


Warmly,
Suganthi

Hi R,
Thanx for ur feedback..I wil; try it out and let u know..hope i get good results.. :)

Thanks.

Hi,

Can anyone send me the recipe collections of Mrs. Mano to my mail id:
nirmalapn@yahoo.com

Thanks
Nirmala

Hello Mrs.Mano,

Can u tell me which one is udaitha kadalai?

Thanks and Regards

hi Mrs. Mano,
where can i find the recipe collection.
plz could u send me the collection to my mail id senritz@yahoo.com

im eagerly looking forward to it so that i culd try a few recipes too.

Thanks in advance.

Dear Mrs Mano !!!!!!!
The corn flour u have mentioned in the chilli gobi recipe is the white one right ? I,m confused as yellow ones are also sold in the market ..
Pls clarify me when u find time ..
Thanks and Regards

Yes, u should use white cornflour for the chilli gobi recipe. The yellow ones are used for Makki di Roti.

Dear Mrs. Mano,

Just wanted to thank you for the fish fingers recipe that you had posted foll my request in early jan. I haven't been too regular on the hub since then and just saw ur post today...

Sounds delish and can't wait to try it!!

Hi Mano,

I had been requesting for your recipe collections for the third time now. Can you kindly send me the same to my mail id:
nirmalapn@yahoo.com

Thanks
Nirmala

nirmalapn@yahoo.com
gunderias@comcast.net
rohitamma@yahoo.com
senritz@yahoo.com

Hi -I have sent mrs. mano's recipes to the above id.
Rgds
Kalyani

P.S. Hello to mrs. mano chechi and to the rest of the ppl who participate here.

Hello food lover!
To that gravy, you can experiment with any powders like coriander powder, chilli powder and also pastes like garlic and ginger pastes. I will post some recipes of curries after some time.

Hello Suganthi!
As I have said, I have not much experience in cooking basmati rice in the cooker. Any how you can experiment with a briyani method which is prepared by the pressure cooker. Add 1 ¼ cup of water to 1 cup of rice. After the first whistle, reduce the heat to slow fire and cook the rice for 5 minutes.

Hello Dgunderia, Nirmala and Ritz!
I have just sent my recipes collection for you all!

Hello R!
About the readymade kova-you can use it to make gulab jamoon. But it will not be fresh as the one we prepare in the home.
Some people mention as Udaiththa kadalai for broken groundnuts and some for pottukkadalai

Hello pr!
About yellow corn flour- what Saji says is correct.

Thanks for the reply, Mrs.Mano.

Bye.

Hello Mrs.Mano,
Can u tell me how to make rava upma without getting any lumps?Shud i add more water or keep in medium flame ?How much water do i need to add for a cup?My last two attempts were disastrous. Please help me ,Mrs.Mano..
Thanks for the advice on biryani rice..

Warmly,
Suganthi

Dear Mrs. Mano,

In the recipe for the above that you had given earlier, should we add cooked or uncooked chicken? Also, if adding uncooked, can we add it with the bone and then de-bone when done so that there is more flavour? Also, can I halve all the quanties given and get the same output (as there are only 2 of us at home)?

That's a lot of queries, but I would really appreciate ur feedback... Tx in advance...

Dear GVB,

WRT ur lumpy upma, if u are making with rava, then u can add 1 & 1/2 times the water. I also roast the rava before making.

The water should be boiling well when u add the rava (but reduce the flame to a sim, otherwise it will splatter). Add rava while stirring continuously, then cover and cook for 3-5 mins.

Then a trick that I learnt recently to get REALLY soft upma is to add enough boiling water on top of the cooked upma to cover the surface (1/4 - 1/2 cup water should do), DO NOT STIR IT. Then cover and cook on sim for couple of mins, until the water is absorbed. Then stir and serve soft upma piping hot!!! Hope this helps...

Hi Mrs. Mano and Ms. Kalyani,

I received the recipe collections of Mrs Mano.
Thanx a lot to both of you.

Regards
Nirmala

hi Mrs Mano

I have gone thru the various posts and am impressed by your interest in cooking and answering questions. Could you mail me a set of your recipe collection?

Thanks a million
amba

Dear Mrs Mano,
Just wanted to let you know that we tried ur mysore rasam for the 1st time yesterday (my husband made it) and it was awesome!! We especially liked the fact that it had no sweetness, as till now all the mysore rasams we have tried have some amt of sweetners added.

Just one thing, is it okay to also add some grated coconut to the finished product to get a 'flecky' effect? tx.

Hi Kalyani and Mrs. Mano,

I recieved the recipe collections.
Thanks a lot to both of you. :P

Regards
ritz

Hi Kalyani,
please send me the recipe collections of Mrs Mano.
My Id is ashu_9396@yahoo.com
Thanks
ammu

My Id is ashu_9396@yahoo.com
ammu

Hello Thattai,
When u say 1 1/2 times the water do u mean that for 1 cup?The last couple of times i tried to make upma in large quantities and it came out lumpy..I wud appreciate ur feedback on this.
Thanks.