Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear pr,
I saw ur idli recipe with long grain rice. I have one question, does the same batter can be used for dosa preparation?
Thanks, kavitha

yes kavi . Dosas are crisp too.

Hi Mrs.Mano, can u pls post a recipe for crisp ragi pakodas please!!!...

Mrs, Mano,

Can you post Salem's special and chettiyar version's Vadagam please?

Dear Thattai!

Here is the ‘chicken balls kuzhambu’ recipe for you. I will post the other recipe with chicken mince within a few days.
And thanks a lot for the nice feedback for the recipe ‘chicken in tomato gravy’.

CHICKEN BALLS KUZHAMBU:

Ingredients:

For balls:

Chicken mince- 500 gms
Onion-1
Shredded coconut- 2 tbsp
Ginger garlic paste- 2 tsp
Turmeric powder- half sp
Chilli powder- half sp
Coriander powder- half sp
Small piece 0f chinnamon-1
Clove-2
Green chilli-1
Salt to taste

Procedure:

Grind all these ingredients with enough salt. Add 3 tbsp of chopped coriander and mix well. Make small balls out of this paste.

For kuzhambu:

Mustard seeds- 1 tsp
Curry leaves- 2 arcs
Chopped tomatoes- 1 cup
Ginger garlic paste-1 tsp
Chopped onion- 1
Potato cubes- 1 cup
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp

Grind the following to a thick paste:

Sambar onions- 6
Green chilli-1
Shredded ginger- half sp
Garlic flakes[small]-6
Shredded coconut- half cup
Chilli powder- 1 tbsp
Coriander powder- 1 tbsp
Cinnamon- a small piece
Clove-2
Fennel seeds- half sp

Procedure:


Heat the oil in a broad pan and add the mustard seeds. When they splutter, add the onion, tomato, curry leaves and the turmeric powder and fry well until every thing is cooked nicely and the oil floats on the surface. Add the ginger garlic paste and fry for a few minutes. Add 3 cups of water and the potato cubes with enough salt. Let it simmer for 15 minutes. Then add the ground paste with a cup of water. Let the gravy simmer for 5 minutes. Add the balls five at a time. When all the balls are cooked, they will come out to the surface. Continue to cook for a few minutes. .

Dear Mrs Mano
First of all sory for posting a delayed feedback for cashew burfi.The taste was excellent.We all liked it. I have a few questions.
It was more like a halwa and took a very long time to reach he consistency(unlike badham burfi) .Even after settling time , we were able to cut it but not a smooth burfi. And the colour was not white ,it became light brown.(Khoa would be an old stock or what) .Where did I go wrong. Other than these the taste was very excellent.It was more like a paalgova.
Please correct me and I will try again . Will it be a smooth burfi if we dont add the khoa??
Thanks and Regards
Pr

Dear Dev!

Here is the recipe of ‘Ragi pakoda’ for you!!

RAGI PAKODA:

INGREDIENTS:

Ragi flour- 4 cups
Pottukadalai powder- half cup
Groundnut powder[coarse]- 1 tbsp
Finely sliced onion-2 cupச்
Finely chopped green chilli- 1 tbsp
Finely chopped ginger- half sp
Finely chopped coriander leaves- half cup
Curry leaves-20
Ghee- 1 tbsp
Salt to taste
Oil to fry

Procedure:

Sieve the ragi and pottukadalai flour. Add all the ingredients to the flour except ghee. Heat the ghee and pour it on the flour. Mix well with the fingers. Just sprinkle a little water if the juice of the onion is not enough. Add small pieces of pakodas in hot oil and fry them to a crisp golden brown colour.

Dear Suvai!

Here is the recipe of ‘andhra morkuzhambu’ for you which was given to me by a friend of Andhra.

ANDHRA MOR KUZHAMBU:

Ingredients:

Curd- half liter
Shredded coconut-1 cup
White pumpkin[poosanikkai] pieces- 1 cup
Bengal gram- 3 tbsp
Green chillies-7
Ginger- half sp
Mustard seeds- 1 tsp
Coriander seeds- 1 tsp
Asafotida- a small piece
Black gram-1 tsp
Chopped coriander- half cup
Curry leaves-10
Red chillies-5
Salt to taste
Oil- 3 tbsp

Procedure:

Soak the Bengal gram in enough water for 1 hour and grind it with the coconut, ginger, coriander seeds and the green chillies to a coarse paste. Mix this with the curd. Boil the vegetable with the turmeric powder and enough salt. Heat a pan and add the oil. Add the mustard seeds and when they splutter add the black gram, asafetida, curry leaves, red chillies and the coriander leaves. Fry for a few seconds. Then add the curd mixture and the cooked vegetable with enough salt for the kuzhambu. When the kuzhambu starts to simmer, put off the fire.

Dear Vm!

Do you mean ‘ karuvadakam’ which we use for tempering and Non veg recipes?
I have only our traditional recipe. I do not know either the Salem's or chettiyar's version.

kaima idli and kara dosai are prepared in different styles in every restaurant. I do not know their recipes. I can post my versions if you need.

Dear Pr!

Could you please post here the recipe of Munthiri burfi so that I can go through it and clarify? If you want a recipe of Cashew burfi without khoa, I will post it for you here.