Mrs.Mano's Tamilnadu Delicacies

Dear foodlover!

Thanks a lot for the feedback on white kurma, kuska briyani, mango kheer, potato and capsicum fry and sarkkarai pongal.

About sarkkarai pongal- if you cook the dhal and the rice in a pressure cooker, they will be cooked very nicely. But you must reduce the water. For 1 cup of rice or dhal, 2 1/2 cups of water are enough. If you cook them in a vessel, first cook the green gram and when 3/4 th of it is cooked, add the soaked rice. By this way, both will be cooked very nicely.

There is no need to fry rawa before trying it for any recipe. But it is safe to fry the rawa in a whole before filling it in a bottle so that worms will not affect it. Fried green gram will give a special flavour to the recipe.

Soon I will post a few recipes on cucucmber.

Dear D!

Thank you very much for the feedbacks on snake gourd koottu and sarkkarai pongal. I am glad that you have used tofu instead of fresh coconut. Can you write down the quantity of tofu you have used? How did you add it to the koottu? Every body will be benefited by yr answer.

Dear Suganthi!

I am very happy to know that you had cooked a delicious Vegetable briyani and enjoyed it with yr husband very much. Thanks a lot for the nice feedback.

Dear Mrs. mano,

Thank you for the puli pongal recipe. I remember that puli pongal does not include onions.

I tried Vella cheedai according to your recipe. It came out very well. Only thing, cheedais were not crispy. how to make it crispy?

Thanks!

Dear Mrs Mano
I tried ur kuska briyani .No doubt it was a great hit . My husband liked it very much . He had kuska in his friends place long time back and he had been asking for that kind . I tried so many recipes , but none matched that one..
I tried ur recipe and he became so happy as this is the one he has been asking for . Thank u very much for sharing this recipe ..
Thanks and Regards
Pr

Dear Mrs. Mano,

I just substituted tofu for coconut 1:1 (meaning, if your recipe called for 1/4 cup coconut, I measured cubed tofu in 1/4 cup and used). Buy extra firm tofu, squeeze out the water and either steam cook on idli plates for 7-8 minutes or throw it in the pressure cooker along with dal or veggies. Cool it and grind it along with other spices as usual. I have been using tofu for all recipes that call for coconut (chutneys included (haven't tried coconut chutney with tofu though) and it tastes good. If you are really particular about the kara kara texture that coconut gives, then may be you can add just 1 tsp coconut.. but I don't mind the smooth texture of tofu.

Hope this helps.

- D

Dear food lover!

I am posting here a few recipes on cucumber for you!

CURD & CUCUMBER SEMIYA:

Ingredients:

Shredded cucumber- 2 cups
Shredded carrot- 1cup
Vermicelli- 1 cup
Thick fresh curd- 1 to 1 1/2 cups
Mustard seeds- 1/2 tsp
Finely chopped green chillies- 1 tsp
Finely chopped ginger- 1 tsp
Gingelly oil- 1 tsp
Salt to taste

Procedure:

Cook the vermicelli in boiling water with enough salt. When it is cooked, drain it through a colander. After the water is drained completely, again wash the vermicilli with enough cold water and then drain it completely again. In a pan, pour the gingelly oil and heat it. Add the mustard seeds and when they splutter, add the chopped ingredients and fry them for a few minutes. Add this to the curd. Add the shredded cucumber, carrot and vermicelli. Add enough salt. Mix well
This is a delicious dish for breakfast.

CUCUMBER KOOTTU:

Ingredients:

Finely cut Young cucumber- 2 cups
Green gram-1/2 cup
Finely chopped onion- 1/2 cup
Garlic flakes- 6
Chopped green chillies- 1 tsp
Ground coconut paste- 3 tsp
Chilli powder- 1/2 tsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Black gram- 1 tsp
Red chillies-3
Curry leaves- a handful
Ghee-2 tbsp
Salt to taste

Procedure:

Cook the green gram in enough water until it is cooked 3/4th. Then add the chopped cucumber with the onion, garlic, chilli powder and the green chillies. When every thing is well combined and cooked add the ground coconut and mix well. When the koottu starts to simmer, put off the fire. Heat a small pan and add the ghee. Add the mustard seeds and when they splutter ad the black gram, red chillies and curry leaves and fry for a few seconds. Add this tempering to the cooked koottu

Dear Yamuna!

I am not aware of any pottukkadalai vadai or bonda. We cannot make any snacks with pottukkadalai flour only.It must be combined with any other flour to get a shape.

Dear Red pepper!

For 2 cups of rice, you can take 4 green chillies. It will not be much spicy. Dried grated coconut will not give that delicious taste. Instead you can add coconut powder or coconut milk. If you add coconut powder, you can add 4 to 5 tsp of it for 1 cup of warm water. If you add coconut milk, one cup or ¾ th of a cup is enough for 2 cups of rice. As I do not use desiccated coconut, I cannot say anything about it.

Dear Arrecipes!

I will post the recipe of pressure cooker briyani soon!