Mrs.Mano's Tamilnadu Delicacies

Dear Maggie!

I felt happy to know that the coconut burfi had come out sucessfully. Thank you very much for the appreciation as well as the nice feedback on coconut burfi and kuska briyani..

Dear Thattai!

I regret for the delayed reply.
About chettinad chicken gravy; adding the spice powder to the fried onions is correct. If you fry the poppy seeds on slow fire, then there will not be any problem in grinding them to a fine paste. If you cannot grind it to a fine paste still, just soak the fresh poppy seeds in enough water for half an hour and then grind it to a paste.

Thank you very much for the nice feedback you had given on Chettinad chicken gravy, Chicken Briyani, Pudalangai kuttu, and Adai.

Dear Malini!

Thanks a lot for the feedback on Vazhappoo Vadai. This kind of appreciation really inspires me to work on this thread with more and more dedication.

Dear Lavanya !

Thank you very much for the appreciation. I have started this thread to share my knowledge in cookery and help others who want to try varieties of dishes. Gradually this has become a favourite thread to those who love cookery. Hence my commitment has become more dedicated and hard working. Credit goes to all of you. Here I sincerely thank all of my friends who have made this thread more and more meaningful.

Hi Hubbers,
I could not find the chettinad chicken gravy in the recipe collections. Can anyone post it again.

Dear Mrs. mano,
I bought a packet of ragi powder. Give me some recipes for it and any other type of combinations would be fine .Belated thanks for your recipe for methi powder which u gave me for diabetes.
Thank U
ammu

Dear Mrs.Mano

I want to try your kuska biriyani.

I want to make it with 2 cups(your recipe is for 6 cups) of rice. Can I just take 1/3rd of all the other ingredients accordingly?

I don't want it very spicy, so I assume I would reduce the number of green chillies.

I don't use fresh coconut. Instead I substitute dried grated coconut. So, in this recipe, when you say 1 coconut, I should take 1/3rd of a coconut for 2 cups rice. Can you suggest howmany spoonfuls of dried grated coconut would that be?

Thank you very much for your time.

Dear Mrs. Mano,
I prepared Vegetable Biriyani and Kuska Biriyani as per your recipe, the only alteration i made i cooked it directly in the pressure cooker rather than that dhum method. The rice was half cooked in this way. I had to add little water and cooked it again. The taste was wonderful. Since i cooked the rice for the second time, the rice started to break out. Can you help me out to prepare biriyani in pressure cooker?

Dear Inimai!

Here is the recipe for puli pongal:

PULI PONGAL:

Ingredients:

1. Rice rawa-2 cups
2. Water- 5 cups
3. Tamarind- a lime size
4. Gingelly oil- 3 tbsp
5. Mustard seeds- 1 tsp
6. Split black gram- 1 tsp
7. Red chillies-4
8. Asafoetida powder- ½ tsp
9. Curry leaves- a handful
10. Chopped small onions- ½ cup
11. Salt to taste

Procedure:

Soak the tamarind in 2 cups of water for an hour and then extract the juice. The tamarind extract and water should be measured in to 5 cups. Heat a pan and pour the gingelly oil. Add the mustard seeds. When they start to splutter, add the black gram, curry leaves, red chillies, and the A.Powder and fry for a few seconds. Add the chopped onions and fry them until they become golden brown. Now add the tamarind extract and the water with enough salt. When they start to simmer, reduce the fire and add the rice rawa. Cover with a lid and cook on slow fire until all the water is evaporated and the rice rawa is cooked completely.

Dear Urmila!

I have already posted a recipe for fish fry. It is suitable for all types of fishes. Neththili fish is different. Most of the people do not cook when they are fresh. They prefer dried neththili fish[karuvaadu]. In Maharashtra, I have seen people cook fresh neththili fish. I remember the procedure only
.
In hot oil, add chopped onion and tomatoes. Fry them till they become golden brown and are mashed well. Then add this fresh neththili fish with a little chilli powder, turmeric powder, few aniseeds and chopped coriander. Fry well until they are cooked completely.