Mrs. Mano's Tamilnadu Delicacies - Part 3

Hello nga mrs mano............:-) hope all is well!!

Jowar idli......padathila paarka romba soft ah vanthu irukey!!!.....will have to get hold of the jowar..... for sure to try this out.......is it okay to add jowar flour instead??? athoda measurement um same one cup thaanungala or would it vary??? will surely try this out once i get hold of the jowar...:-)

Also thank u for suggesting other vegies instead of podalangai for the kootu nga mrs mano....:-)

All is well here too nga mrs mano.....konjam busy athaan absent from the hub :noteeth:

jowar kooda pottu irukara chutney regular tomato chutney ngala ?

Dear Suvai!

Thanks for the nice feedbacks! I have not yet tried the jowar idli with jowar flour.
yes, this type of jowar idli is very soft and tasty! The side dish is the usual kaara chutney!
I was in Tamilnadu for the past 60 days. Hence I could not post here the usual recipes!

Dear Sinrultz!

I regret for the delay in giving you the recipe for crab soup. I was in Tamilnadu for the past 60 days on some important works. That was why I could not post the recipe. Here is the recipe. We can prepare the soup with the legs of the crab which have some meat in it.

https://lh5.googleusercontent.com/-v...b%2520soup.jpg

CRAB SOUP

Ingredients:

Crab’s legs-6 [ slightly crushed]
Small onions- half cup [finely chopped]
Tomato chopped- 1 cup
Slit Green chillies-2
Chopped coriander- 3 tbsp
Curry leaves- 1 arc
Juice of Small lime-1
Turmeric powder- half sp
Salt to taste
Oil- 2 tbsp
Ginger garlic paste- 1 tsp

Fry the following ingredients in a few drops of oil to golden brown and crush them coarsely:

Red chillies[de-seeded]-2, peppercorns- 1 1/2 sp, fennel seeds- 1 tsp, cumin seeds- half sp

Procedure:

Heat a pan and pour the oil.
Add the onions with the ginger garlic paste and fry well.
Then add the tomatoes with the greens, green chillies and the turmeric powder.
Cook them until the tomatoes are mashed finely and the oil floats on top.
Pour 5 to 7 cups of water and drop the leg pieces in it with enough salt.
Let the soup simmer for some time until the legs are cooked.
Then sprinkle the fried powder and mix well.
When the soup again starts to simmer, put off the fire.
Pour the lime juice and mix well.
The delicious crab soup is ready now!!

Variations:

Extract of a lime-sized tamarind can be used instead of lime juice. For that, tamarind extract with the water must be cooked with the crab’s legs.
One or two pieces of crab’s fleshy parts can be added.
The legs I have mentioned here are the big ones. Some of small legs are also can be added.

NB: Picture from Google's search.

Mrs Mano crab soup is so awesome. Thank you so much Mrs Mano. Very nice

Supero Supero Crab soup. tried it with ready made crab meat and the family devoured it.yet another gem from your collection

Hello Mrs.Mano,

I've been silent reader of this thread before marriage. I've gotten married recently and i'm trying most of my recipes from your threads. We love having the curd doing by your method (adding curry leaf). Can you please send me recipe for mixture snack?

Also i have seen in older threads that your recipe document in circulation. Can someone please send me mrs mano's recipe collection.

thanks.

Dear Nithishri!

Thanks a lot for the nice feedback on my crab soup!

Dear Sinrulz!

Thank you very much for the nice compliment on my crab soup!

Hi Mano, recentaa endha recipesum podaliye... busyo?

Dear Priyasri!

Thanks a lot for the nice feedback! Here is the recipe for ‘Mixture’. You can view my recipes of forum hub in the following link.
http://manosdelicacies.blogspot.com/
Other than these, you can view my recipes in my blog;
http://manoskitchen.blogspot.com/
here I am posting the recipe of MIXTURE for you!

https://lh3.googleusercontent.com/-a...2/P9101938.JPG

மிக்ஸர்:

Ingredients needed:

Bengal gram- 50 gm
Dry peas- 50 gms
Whole green gram- 50 gm
Curry leaves-a handful
Cashew nuts- 50 gms
Peanuts- 50 gm
Rice flakes- 50 gms
Gram dal- 50 gm
Cornflakes- 1 cup
Rice flour- 4 cups
Gram flour-2 cups
Salt to taste
Chilli powder- 1 tsp
Hing powder- half sp
Butter- 1 tbsp
Red chillies-5
Asafetida- a small piece
Enough oil to deep fry


Procedure:

Soak the dry peas, whole green gram and chick peas for 12 hours in lots of water.
Soak the Bengal gram for an hour.
Drain the water and let them dry completely on a clean cloth in a cool place.
Mix the gram flour, rice flour, salt, chilli powder and butter with enough water to make smooth dough.
Divide the dough in to three portions.
With one portion, prepare omappodi with the omappodi mould loaded in a murukku press.
With the second portion, prepare kaaraaboonthi with the kaaraaboondhi mould loaded in the murukku press.
With the third portion, prepare ribbon pakoda with the ribbon pakoda mould loaded in the murukku press.
In a small pan, pour a few drops of oil and fry the asafoedita piece separately to golden brown and take it away.
In the same oil, fry the red chillies with a few curry leaves slightly and take them away.
When cooled, powder them coarsely.
In the same pan, fry the gram dal slightly and take them away.
Heat a big pan and pour enough oil to deep fry.
Fry all the green gram, chick peas and peas little by little to crisp and take them away.
Drain the extra oil by keeping them on a paper kitchen towel.
Next, fry the cashew, peanut, corn flakes and the rice flakes and immediately take them away and keep them on the kitchen towel.
Fry the curry leaves in the hot oil and let them dry in the paper towel.
Crush the omappodi and the ribbon pakoda in to small pieces.
Place every thing in a big plate.
Sprinkle the powder with a little salt on it.
Mix well and serve.

Thanks Mrs.Mano...I did omapodi alone from a older recipe of yours.. and it came out well.. aana konjam enna kudicha madri irunduchu.. what may have gone wrong madam.. I will try mixture and let you know..

Dear Priyasri!

Thanks a lot for the nice feedback on omappodi. The fire might be low and it should have caused the omappodi oily. Otherwise if we add more butter in the dough, it will be oily.

Dear Mrs. Mano,

Hope that you are doing well. It has been a long time since I last wrote on this thread. This was due to the fact that we moved from India to the US, and it has taken us a while to settle down:)

But I have been visiting your blogs to look up old favourite items, but haven't tried any new recipes... Yet! But this Ganesh Chaturthi, I followed you method for the coconut and til pooranams, as well as making the flour. Needless to say, both pooranams were really tasty, and much appreciated by all. The atta was also very easy to knead and shape. The only issue I had was that the kozhakattais became a bit hard within a few minutes of being steamed. I was wondering what I needed to do to fix that.

I would really appreciate your inputs, and looking forward to trying a few new recipes soon:)

Thanks,
Thattai

PS: I made your coconut curry leaves chutney, and it was a BIG hit with my daughter, she was practically lapping up the chutney! So tx again for the yum recipe!

Dear Thattai!

Hope you would have settled in US.

Thanks a lot for the feedback on coconut curry leaves chutney! Your daughter's feedback is very precious to me always!
Regarding kuzukkattai, maavu pacharisi is always available in the shops. That is very good for making kozukkattai. soak it for an hour, drain the water completely and dry it on a white cloth in a shady place for some time to remove the extra wetness. Then pound it to a fine powder. Steam it for 10 minutes in a cloth tightly tied. when cooled sieve it twice. Your kozukkattai maavu is ready now. This you can keep in storage for at least two years!! when preparing kozukkattai, knead the flour smoothly with hot water and salt. In this way, the kozukkattai will be always soft!! Hope this tip would be helpful!!

Quote:

---

Originally Posted by Thattai

Dear Mrs. Mano,

Hope that you are doing well. It has been a long time since I last wrote on this thread. This was due to the fact that we moved from India to the US, and it has taken us a while to settle down:)

But I have been visiting your blogs to look up old favourite items, but haven't tried any new recipes... Yet! But this Ganesh Chaturthi, I followed you method for the coconut and til pooranams, as well as making the flour. Needless to say, both pooranams were really tasty, and much appreciated by all. The atta was also very easy to knead and shape. The only issue I had was that the kozhakattais became a bit hard within a few minutes of being steamed. I was wondering what I needed to do to fix that.

I would really appreciate your inputs, and looking forward to trying a few new recipes soon:)

Thanks,
Thattai

PS: I made your coconut curry leaves chutney, and it was a BIG hit with my daughter, she was practically lapping up the chutney! So tx again for the yum recipe!

---

Dear Mrs. Mano,

Thanks for the feedback on the maavu. Actually, I made it by the same method, but in spite of that I found that the prepared kuzhakattais turned hardish within minutes of being made. I used boiling water, should I have just used hot water instead? Would that have been better?

Thanks,

Preeti

Hello nga mrs mano..hope all is well..:-)

onga kootu with mochai was a super hit....but i tried it with bottle gourd....abharamaana taste nga thank u for another good recipe...:-)

Quote:

---

Originally Posted by Mrs.Mano

Dear Nithishri!

Thanks a lot for the nice feedback on my crab soup!

---

Mrs Mano, I should thankk you even more :)
After seeing your Carb soup recipe, I developed interest in Crab and tried making varities in Crab and got praises from my family members including Paatima.

Dear Mrs. Mano,

I made the tomato egg drop soup today. It was very easy to make and quite delicious:) thanks for posting it.

Preeti

PS: I wanted to let you know that the remaining kozhakattai atta had fungus in it when I wanted to make another batch. So please tell me what I could have done wrong. Thanks!

PS: I made your coconut curry leaves chutney, and it was a BIG hit with my daughter, she was practically lapping up the chutney! So tx again for the yum recipe!

Can anyone show me the page to find this coconut curry leaves chutney?
Thanks.

Hi gulabjamun,

This is the recipe that I followed:
COCONUT CHUTNEY-III
In 1tbsp oil, fry 1sps black grams, 1tbsp Bengal gram, 2 spring curry leaves, 6 green chillies and one handful of small onions nicely. THEN add ½ coconut[shredded] and fry for a few minutes. Grind them coarsely with salt and a marble size tamarind.

Hope this helps.

Hi Mrs. Mano,

I made the milagu rasam today, and it came out very well. I saw the recipe at the right time, as my daughter just started a round of cough and cold. She loved the soupy rasam rice! Thanks for the recipe.

Thattai

Dear preeti!

Forgive me for my belated reply. I was in India for the past 30 days and I just came back from there.

Thanks a lot for the nice feedback on egg drop soup!
Regarding kozukkattai maavu, the hardness might be caused due to the quality of the rice. But since you have also said that the remaining kozukkattai maavu had fungus later, I think that the flour was not either steamed or fried enough. Actually well steamed flour can be kept in the store for more than 2 years. It will stay fresh even after that. Boiling water must be used to knead the kozukkattai. Just add salt, 1 tbsp of any oil and then pour enough boiling water to mix correctly to form a smooth dough. That is all. Hope this will help.

Dear Suvai!

How are you?
Thanks a lot for the nice compliment on mochai koottu!

Dear Nithishri!

Thank you very much for your nice feedback on crab soup!

Dear Gulabjamum!

Thanks a lot for your nice compliment on coconut curry leaves chutney! Convey my thanks to your daughter also!

Dear Thattai[Preeti]!

Thanks a lot for your lovely feedback on milagu rasam!

Dear Mrs. Mano,

Tried the paruppu rasam as well. This has become the regular rasam in our house:) We all love it! Thanks for the recipe!

Dear Preeti!

Thanks a lot for the nice feed back on 'PARUPPU RASAM'!

Meen kuzambu is the most favourite dish for many people. It is true that the fish got from river or pond is tastier than the fish got from the sea. In our native place, viral meen is more expensive and has more delicious taste than all kinds of fishes. We will add pieces of raw mano especially ottu mangai or kili mookku maangkai in the kuzhambu! The tamarind must be fresh and new [புதுப்புளி]. Small onions and hot chilli powder will enhance the taste! Some people add ground coconut or coconut milk. But I do not prefer it as the coconut decreases the spicy taste. The oil must be only gingelly oil. Now it is time to go in to the kitchen.....!!

https://lh5.googleusercontent.com/-y...0/P5290445.JPG

மீன் குழம்பு

Ingredients:

Fish peices-10
Tamarind- a big lime size
Chilli powder- 1 ¼ tbsp
Turmeric powder- half tsp
Coriander powder- 1 ½ tbsp
Salt to taste
Gingelly oil- 3 tbsp+1 tsp
Fenugreek seeds- 1 ½ tsp
Chopped coriander- 2 tbsp
Curry leaves- a few
Raw mango pieces-4
Chopped small onion- 20
Finely chopped tomato- half cup

Procedure:

Soak the tamarind in 2 cups of hot water and then extract its juice.
Heat a pan and pour 3 tbsp of oil.
When it becomes hot, add the fenugreek seeds.
When they become golden brown, add the onion with the greens.
Fry them to golden brown.
Then add the tomato with the turmeric powder.
Cook until the tomatoes are mashed finely and the oil floats on top.
Add the tamarind extract along with the powders and the salt.
When the kuzhambu starts simmering add the raw mango pieces.
When they are half-cooked, add the fish pieces carefully.
When the fishes are cooked and the gravy is slightly thickened to the desired consistency, reduce the fire in to low and cook for a few minutes.
Pour the remaining oil on top.
The mouth watering fish kuzhambu is ready now!!

Hello nga mrs mano....:-) epadi irukeenga.....hope all is well !!!

kamarcut (old )recipe iruntha podunga plz ...hope the recipe has coconut in it.....thank you nga in advance..take yr time nga no hurry at all....;-)

i wish all my friends here a very happy new year!!

Dear Suvai!

How are you?
Due to frequent travels and ill health I could not post immediately the recipe you have asked for. Here is the recipe of KAMARCUT for you!

KAMARCUT

Ingredients:

Shredded coconut- 2 cups
Powdered Jaggery- 2 cups
Cardamom powder- 1 tsp
Rice flour- 1 tbsp
Ghee- 2 tbsp

Procedure:

Heat a pan and pour the ghee.
Add the shredded cococnut and fry it on slow fire to golden brown.
Make syrup with Jaggery.
The syrup must be two thread consistency.
When the sugar syrup is crossing the one string consistency, cook further the syrup on slow fire.
The syrup will make small bubbles.
If a soft ball can be made with a drop of the sugar syrup, then that is the correct time to add the coconut and cardamom powder to it.
Mix well for a few seconds.
Sprinkle the rice powder and again mix well.
When slightly cooled, spread some ghee in the palm and make small balls with the coconut mixture.
The glossy Kamarkut is ready now!

This I have made on a rainy evening. I love Tapioca. I make tapioca adai, dosai and vdai frequently. But this innovation was loved by every body in my home.

TAPIOCA FRITTERS:

https://lh6.googleusercontent.com/-7...2/PC072121.JPG

Ingredients:

Finely shredded tapioca- 3 cups
Idli batter- 1 cup
Chilli powder- 1 tsp
Asafoetida powder- half sp
Plain flour- half cup
Chopped onion-3
Curry leaves
Gram flour- 2 tbsp
Salt to taste
Sliced onion-2
Curry leaves and chopped coriander
Enough oil to fry


Procedure:

Combine all the ingredients in a bowl.
Add enough salt and water to make a thick mixture.
Heat a pan and pour the oil.
The fire should be medium high.
Scoop a tablespoon of mixture and drop it in the oil.
Fry it to golden brown.
Thus fry the fritters in batches to golden brown.
The delicious tapioca fritters are ready to serve now!

hello nga mrs mano...sorry to hear that u were not well......hope u have recovered fully....... thank u thank u for not forgetting to post this lovely kamarcut recipe....kandipa try pannitu sollaren.....syrup konjam kaala vaaari vidaama irukanum enaku....i always goof up with the consistency of the syrup....hopefully i wont with yr method..:noteeth:
thanks nga once again!

tapioca dosaiyaa? adaiyaa? podunga podunga inthe recipes um plzzzz...nga mrs mano!

thanks in advance ;-)

Respected Mrs.Mano Madam,

Can you kindly let me know the difference between thalappakattu biryani and ambur biryani and How to prepare these both type of biriyani's.

Thank you.

Respected Madam,
Can you kindly post the recipes for

Sambar is prepared with a sambar podi which have garlic flakes and a little tamarind in it.
and
The one is prepared with a ground paste of onion, tomato and a few garlic flakes is added when the onions and tomatoes are fried in the beginning stage.

I saw these types in one of your post, but was not able to find the recipe.

Thanks in advance.

Dear Suvai!

How are you? Have you tried the kamarcut recipe? I will soon post the recipe for Topioca Adai.

Dear KPR!!

I regret for the delayed response. I was in India and have not seen your query. Just now, I have seen all the queries.

Here I am posting the recipes of Ambur Briyani and Thalappaakattu Briyani. AMBUR BRIYANI has less spices where as THALAPPAKATTU BRIYANI is prepared with more spices and coconut milk.

Here are the recipes.

AMBUR BRIYANI

Ingredients:

5 cups briyani rice
1 kg mutton
oil – ¼ cup
ghee- ¼ cup
green chillies [slit]-10
garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Kshmir chilli powder- 2 tsp
Clove-2
Cinnamon [ 1 inch piece]- 2 pieces
Sliced onion- 4
Crushed tomato- 4 [ medium]
Curd – ¼ cup
Cardamom- 3
Mint and coriander leaves, each 1 cup
Lime – 1
Turmeric powder- ½ tsp
Salt to taste

Procedure:

Wash and soak the rice in enough water.
Marinate the chicken pieces with the ginger-garlic paste, red chilli powder and turmeric powder for an hour.
Heat a broad vessel and pour the oil and half of the ghee.
Add the cloves, cinnamon, and the cardamom.
Immediately add the onions and the green chillies.
Fry them well.
Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
Add the mutton with enough salt and cook on slow fire.
When the mutton is almost done, add the greens.
Cook for a few minutes.
Pour 10 cups of hot water.
Immediately add the rice.
When the rice is almost done, add enough salt and mix well.
When the water is evaporated fully, pour the lime juice and the remaining ghee.
Keep the briyani in ‘ dum’ for 15 minutes.

THALAPPAKATTU BRIYANI:

Ingredients:

Chicken - ½ kg
Briyani rice - 3 cups
Sliced Onion - 4
Chopped Tomato -3
Slit Green chilles - 7
Red chilly powder - 1 tsp
Turmeric powder - ½ tsp
Cardamom, - 6
Cinnamon - 2
Cloves - 8
Fennel seeds- -1 tsp
Cashew nuts - 6
Shredded ginger - 2 tbsp
Garlic paste - 1 tbsp
Curd - ¼ cup
Thick coconut milk - 1 cup
Lemon - 1
Oil - ¼ cup
Ghee - ¼ cup
Coriander and mint leaves, each a handful
Salt to taste

Procedure:

Grind the cashew nuts, fennel seeds and the ginger using the curd to a thick paste.
Marinate the mutton with this paste, the turmeric powder and the chilli powder for an hour.
Powder the cardamom, cinnamon and the cloves.
Wash and soak the rice in enough water.
Heat a broad vessel and pour the oil and half of ghee.
Add the onion and the green chillies and fry them well.
Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
Add the mutton with enough salt and cook on slow fire.
When the mutton is almost done, add the greens.
Cook for a few minutes.
When the gravy is thickened, take the gravy away in a separate bowl.
In the same vessel which we used for cooking the gravy, pour 5 cups of hot water and the coconut milk.
Immediately add the rice.
When the rice is almost done, add enough salt and mix well.
When the water is evaporated fully, spread the cooked mutton gravy evenly on top, sprinkle the powder, pour the lime juice and the remaining ghee.
Keep the briyani in ‘ dum’ for 15 minutes.