Mrs.Mano's Tamilnadu Delicacies

Hi mini & sun,
I too have these microwave idli plates. They have tiny holes where idli batter gets stuck and I find it quite tiring to clean these. How do u deal with this?

hi tomato,
thats a real pain. more than cooking idlies and eating them, this is a time consuming process. i have a brush with longer bristles (which is actually meant for cleaning my futura cooker), but still it takes time. :(

Hi Mrs. Mano,

Last week i had "Mullu Murukku" made by an elderly aunty on a visit to her daughter's place here. It was delicious. She said the secret was "pottukadalai podi"... My husband simply loved it. Now i want to give it a try. :)

That aunty even said - "U won't even have to add butter to make them crisp".

Thanks,
Rajshank

Hi again Mrs. Mano,

I often make Tomato Chutney using your recipe. It turns out very well. We eat that with idli or Dosas. I have also made Tomato thokku. But my husband wants me to make Tomato Thogayal, which he can mix with rice and have. According to him, Tomato Chutney is for idli or dosa..tomato thokku is a type of pickle...so it can be had with curd rice or even with chapatti's. But i don't know how to make tomato thogayal...Please post a recipe for that...

Thanks,
Rajshank

Dear Mrs.Mano,
I just wanted to let u know that i follow so many of ur recipes on a day to day basis.I had made paruppu rasam and Lemon rasam a few days back ,which i have made countless other times before and it reminded me of how ur recipes have become a part of my cooking now.Thank you for that and for so much more.

Regards,
Suganthi.

Dear Kateangeline!

I regret for the delayed reply. I will soon post the recipes for Cheese paratha and onion paratha. As I am in India now, I couldn’t post the recipes immediately.

Dear Padmasini!

Thanks a lot for the feedback on Kuska briyani.

Dear Tomato!

Thank you very much for posting my recipe of ‘GREEN CHILLIES PICKLE’ for Ammu.

Dear Arrecipes!

You have asked for ‘urulaikizhangu paal curry’. Can you please describe it? Because I couldn’t understand whether it is a potato curry with coconut milk or with just milk only.

Here is the Chettinadu chicken gravy recipe for you!

CHETTINADU CHICKEN GRAVY:


Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely.
In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp gram dal [pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste.
Heat a kadai and pour 4 to 5 tbsp oil.
When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour.
Then add 4 big tomatoes, which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, and 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface.
Add the pieces of 1 big chicken [1kg to 11/4kg], 3sp coriander powder, 3sp chilli powder, the ground paste, powder and enough salt with 1 cup of water.
Cook on medium fire until the chicken is well cooked.
Garnish with coriander leaves and curry leaves

Dear foodlover !

Thank you very much for the feedback on jeeraka rasam and the recipes of ‘Thakkaali milagu rasam and vegetable omlette’ which I have posted for Arusuvai. Com. With this vegetable omelette, we can make superb sandwiches even with brown and wholemeal bread slices.