Mrs.Mano's Tamilnadu Delicacies - Part 2

Here I am going to post two tasty recipes.

GINGER THOKKU:

Ingredients:

Finely shredded ginger- 4 tbsp
Shredded coconut- 8 tbsp
Chilli powder- 1 sp:
Finely chopped sambar onions- half cup
Finely chopped tomato- 1 ½ cups
Gingelly oil- quarter cup
Tamarind- a gooseberry size
Salt to taste
Turmeric powder- half sp

Procedure:

In a sp of oil, fry the ginger and the coconut to slightly golden brown colour. When cooled, grind them with the tamarind coarsely. Heat a pan and pour the oil. Add the chopped sambar onion and fry well. Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on top. Add the ground paste and the chilli powder with enough salt and cook until all the ingredients are combined well.

PRAWN KUZHAMBU:

Ingredients:

Medium sized prawns- ¼ kilo
Tamarind- a big lime size
Chilli powder- 1 tbsp
Coriander powder- 1 ½ tbsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 5 tbsp
Sambar onions- half cup
Finely chopped sambar onions- half cup
Finely crushed tomato- 1 ½ cups
Fenugreek powder- 1 tsp
Curry leaves- 20
Drumstick pieces-10 [optional]
Lime juice 2tsp with half sp of turmeric powder

Procedure:

Clean and wash the prawns well and add the lime juice with the turmeric powder. Marinate the prawns in the lime juice for half an hour and wash well again. This way the smell will disappear. Soak the tamarind in 2 cups of warm water for half an hour and then extract its thick juice. Heat the oil and add both types of onions and fry to golden brown colour. Then add the tomatoes with the turmeric powder and cook until they are finely mashed and the oil floats on the surface. Then add the fenugreek powder and fry them on slow fire for 5 minutes. Pour the tamarind juice and add the powders with enough salt.Add the drumsticks and cook well for some minutes. When the drumsticks are almost cooked add the prawns and cook until they are cooked. Turn the fire to slow, add a tsp of gingelly oil and cook the kuzhambu for 2 or 3 minutes.

Dear Mrs Mano,

Hope you are doing well.
Ma'am could you please post a recipe for Eeral Fry?

Dear sinrultz!

I regret that I could not give you the chicken lever fry recipe. I never learnt it as well as mutton blood poriyal as I am not fond of them.

Dear Mrs Mano!!!
Epo thirubareenga ooril irunthu?
Hope all is well.
Take care
suvai

Dear Suvai!

I have already sent my mail to your email address.

I am going to post a new recipe. This is a special dish in Muslim food. There are many varieties in its preparations. Mine is a very tasty one.

CHICKEN THIKKADI:

Ingredients:


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Boneless chicken pieces- 750gms
Rice flour- 1 cup
Turmeric powder- 1 tsp
Chilli powder- half sp
Chopped mint leaves- 1 cup
Chopped coriander leaves- 1 cup
Finely chopped small onion- 1+ half cup
Finely sliced onion- half cup
Chopped tomato- 1 cup
Salt to taste
Finely ground coconut- half cup
Thick coconut milk- 1 cup
Egg-1
Oil- 4 tbsp

Grind the following into a paste:

fennel seeds- 1 tbsp, shredded ginger- 1 tbsp, small garlic pearls- 15, cardamom-1, cinnamon- 1 piece, clove-1, red chillies[de-seeded]-10, coriander seeds- 1 tbsp

Procedure:

The rice flour should be either fried flour or steamed one. [kozukkattai or idiyappam maavu is the most suitable one] sieve it. Beat the egg well.

Pour the oil in a broad vessel and heat it. Add 1 cup of small onions and the sliced onions and fry them well. Then add the ground paste with the turmeric powder. Fry well on slow fire. Then add the tomatoes and cook them until they are mashed well and the oil floats on the surface. Add the chicken pieces, salt and 3 cups of water. When the chicken pieces are half cooked, add the ground paste of coconut and let the gravy simmer for a few minutes. Reduce the fire and take a cup of gravy. Let it cool down for some minutes. Pour this gravy on the flour along with the egg. Add enough salt. Add the remaining small onion, turmeric powder and the chilli powder. Make a smooth dough and make small balls. Slightly flatten them and drop all the balls in to the simmering gravy. Add enough water. Let the gravy simmer for some minutes until the balls are cooked. Add the thick coconut milk and mix well. When the gravy starts to simmer, put off the fire.

Dear mrs mano,
Thank you......naanum bathil pottu iruken nga!
tc
s

Dear Mrs.mano,

Can you share me the recipe for Veg/chicken momos along with chutney ?

Hope u had nice trip to India...I had asked for all your recipes earlier..could u pls mail them to my email id....
ani_parveen2202@yahoo.co.in

Dear Ani!

Here is the recipe of ‘Chicken Momos’ for you! I have tried to send my recipes collection to your email address just now. But it returned with a message that the email address is not valid'! Please write to me yr correct email address.

CHICKEN MOMOS:

Ingredients:

Chicken mince- 1 cup[ steamed ]
Chopped spring onions- half cup
Finely chopped garlic- half sp
Finely chopped ginger- half sp
Plain flour- 2 cups
Oil- 1 tsp
Chilli sauce-1tsp
Soy sauce- a few drops
Salt to taste

Procedure:

Add the vegetables to the mince with enough salt and the sauces. Mix well and make small balls. Make a smooth dough with the plain flour, salt and the oil. Make thin chappaathis. Take a chappathi, put a mince ball in the center and fold the corners towards the center. Finish all the chappathies like this. Steam them in a bamboo steamer. Serve hot with tomato ketchup.

Thank you very much Mrs.mano. I tried Veg momo last weekend. it was good but i could not get the shape proper.

thats my proper email id. i am not sure why u weren't able to email me...Please send it ani_parveen2202@yahoo.co.in
or anishaparveen@indiatimes.com