Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Mrs Mano....onga Hyderabadi Veg Biriyani super ah vanthidichi nga.......:-)

neenga epadi irukeenga? romba naal aachi neenga post panni....hope all is well with u nga....take plenty care.......ipadiku...suvai

Here I am posting a few interesting recipes.

EGG POTATO KABAB:

Ingredients:

Boiled and mashed potato- 2 cups
Chopped onion-2
Finely chopped green chillies-3
Shredded ginger- half sp
Fennel powder- half tsp
Turmeric powder- half sp
Salt to taste
Chopped mint- quarter cup
Chopped coriander- half cup
Garlic paste- half sp
Crushed tomato- half cup
Chilli powder- half sp
Bread slices-4
Eggs-4
Enough oil to fry

Procedure:

Boil the eggs and remove the shells. Then slice each egg into half. Take away the yellow eggs and crush them well. Pour 3 tbsp of oil in a pan and heat it. Add the onion along with the garlic and ginger, green chilli, turmeric powder and the greens and fry them to a soft texture with a pinch of salt. Add half of this mixture to the mashed potato. Again heat the remaining onion mixture, adding the tomato and the chilli powder. Fry them well. Lastly add the yellow eggs with a little salt. Mix well. Fill this mixture in all the white eggs nicely. Mix well the potato mixture with enough salt and mashed bread crumbs. Coat the white eggs with this mixture well to a shape of egg. Heat enough oil and deep fry the kababs to golden brown.

GREEN THOKKU:

Ingredients:

Mint bunch-2
Coriander bunch-1
Curry leaves- 4 arc
Salt to taste
Tamarind- a small orange size
Red chillies- a handful
Black gram-50 g
Bengal gram-50g
Shredded ginger-50g
Asafetida powder- 1 tsp
Gingelly oil- 1 cup
Green chillies-5

Procedure:

Fry the dals, asafetida and the red chillies in a tsp of oil to golden brown. When cooled, powder them finely. Grind the greens coarsely with the ginger, green chillies, tamarind and enough salt. Heat a pan and pour the oil. Add the ground paste and fry them on slow fire. Sprinkle the fried powder little by little and mix well continuously. When the oil starts to float on top, put off the fire.

Dear Mrs Mano...:-) soooo good to see u post more recipes :-)

Onga green thoku kandipa try pannitu solaren seekiramey!

Hope all is well nga!....:-)

Dear Suvai!!

Thanks a lot for yr continous encouragement as well as enthusiasm. And I also thank you for yr kind words!!

Dear mrs mano....onga green thokku superrrrrr o superrrrrr....veryy tasty nga!! thank u thank u...:-)
I have put it in a glass jar. Should i put it in the fridge or just outside....sumar evolo naal velila vaikalaamnga mrs mano?
Trust & hope all is well.

oru recipe venunga onga collection la irunthu....chakkai peratal...this is made out of young jackfruit....if you can post please...& thank u nga.

Dear Suvai!

Thanks a lot for the nice feedback on 'Green thokku'!! It must be kept in the fridge. As it was wet ground, it is not good to keep it out of the fridge for more than a day.

Regarding 'chakkai perattal', there is no such recipe as far as I know. There is a recipe in kerala called as 'idi chakkai' using young Jackfruit.[palaakkai] Do you want that recipe? In Tamilnadu, we prepare 'palaakkai pirattal, palaakkai kurumaa, palaakkai vadai and palaakkai poriyal' using young jack fruit. Please clarify which recipe you want me to post for you.

Dear Mrs mano,

Thank u nga will surely put it away in the fridge..:-)

palaakai thaan nga......:-)
plz plz onga 5 recipeyum kodunga mrs mano...priatal/kuruma / vadai..& poriyal. ....
also idi chakai....awesome ..... i have two cans of young pala ;-) really looking fwd to trying them out nga!!
Thank u in advance for them.
Hope all is well nga!
regards,
suvai

Paalakai kurma is my favourite Mrs Mano
Looking forward for it

Thank u in advance
:)

Dear Suvai!

I am posting first the recipes ‘palakkai kurma’ and ‘idi chakkai’ for you! Then I will post the other recipes.

YOUNG JACKFRUIT KURUMA: [PALAKKAI KURUMA]

Ingredients:

Palakkai pieces- 2 cups
Bengal gram- a handful
Shredded coconut-1 ½ cup
Green chillies-4
Gram dal-1 tsp
Poppy seeds- 1 tsp
Fennel seeds- 1 tsp
Small onions-8
Cashew nuts-5
Medium Garlic flakes-5
Shredded ginger- 1 tsp
Oil-5 tbsp
Cinnamon- 1 piece
Cloves-2
Onion-3
Crushed tomato- 2 cups
Salt to taste
Turmeric powder- half sp

Procedure:

Boil the palakkai pieces and the Bengal gram to 3/4th. Heat a pan and pour a tbsp of oil. Add the green chillies, gram dal, poppy seeds, fennel seeds, small onions, cashew nuts, ginger and garlic. Fry them well to a soft texture. When cooled, grind them to a fine paste. Again heat a broad pan and pour the remaining oil. Add the cinnamon and the cloves. When they splutter add the chopped onions and fry them to golden brown. Add the tomatoes with the turmeric powder and fry them well until the oil floats on top and the tomatoes are mashed finely. Add the palakkai and the Bengal gram with the ground paste, salt and 2 cups of water. Let the kuruma boil to desired consistency. Garnish with chopped coriander leaves.


IDI CHAKKAI:


Ingredients:

Boiled palakkai-3 cups
Turmeric powder- half sp
Salt to taste
Black gram- 1 tsp
Mustard seeds- 1 tsp
Curry leaves- 1 arc
Chopped coriander-half cup

Crush the following ingredients coarsely:

Shredded coconut- 1 cup
Small onions-5
Green chillies-4
Medium garlic flakes-4
Cumin seeds-half sp
Oil- 3 tbsp

Procedure:

Crush the palakkai coarsely. When we boil the palakkai, it must be cooked to its 3/4th only. Then only we can crush it smoothly and coarsely to a fiber-like texture. If it is fully boiled, then it will become like a paste when we crush it.

Heat a pan and pour the oil. Add the mustard seeds and when they splutter add the black gram and fry them to golden brown. Add the palakkai with the coarsely ground mixture and salt. Fry them on slow fire until the palakkai is blended well with the ground ingredients. Add the greens and fry for a few more minutes.

Dear nithishri!

Hope you like this kuruma. This is a traditional south Tamilnadu recipe.