Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Selvi!!

You can cook this to a much thickened gravy. This goes well with potato kurma and rice or sambar with rice and parotta also!!

Dear Suvai!

have you cooked 'pal vazaikkai'? You can prepare this recipe with potato also!!

ok fine aunty, let me try it out tomorrow and post u the feedback.
selvi

Dear Mrs Mano,
Indian store poi....got the vazhakai /sambar onions & tried out yr paaal vaazhakai nga......it was superbbbbbb....very very different taste.... loved the combo of pepper/red chillies/sambar onions & coconut milk....puthu taste.....thanks nga!! Good to know that it can be tried with potatoes too....inga vaazhakai kidaikarthu konjam kazhtam athaan kettukiten...;-)
Thanks nga mrs mano!

neenga rendu vagai iruku nu pottu iruntheenga...plz post the other variety too nga....will surely try it....:-)

Mrs mano....onga kita obottu (not sure if i am typing it correctly...it is a karnataka dish....not sure what its made up of....recipe iruntha podunga plz & thanks nga :-)

Dear Mrs.Mano, Can u pls post a recipe for chettinad style chicken dosai?...

Aunty,
today i made ur spicy chicken gravy,
it came out very nicely. we all enjoyed it. i made with small pieces of pieces with bones. very good dish had it with rasam sadham.
thanks a lot aunty.
selvi

Aunty,

wishing u a merry christmas and a happy new year.

selvi

Dear Mrs.Mano, wishing you & family a very happy christmas & a wonderful 2010...

Dear Suvai!

Thank you very much for yr wishes. I wish you and your family a very Happy New year!!!

Thanks a lot for the compliments on ‘pal vazhaikkai’ recipe! Your appreciation always inspires me very much to post interesting recipes often!!
Suvai! I will search my file and try for the recipe you have asked.

Here is the second version of pal vazhaikkai for you!

PAL VAZHAIKKAI-2:

Ingredients:

Big Vazaikkai[raw banana]-2
Shredded coconut- 2 cups
Slightly coarse pepper powder- ½ tsp
Slightly coarse cumin powder- half sp
Turmeric powder- a pinch
Salt to taste
Sambar onions[finely chopped]- 6
Finely chopped green chillies-2
Curry leaves- 1 arc
Finely chopped coriander- 2 tbsp
Mustard seeds- 1 tsp
Split black gram- 1 tsp
Gingelly oil- 2 tbsp
Red chillies-2
Asafetida powder- half sp

Procedure:

Extract thick and thin milk from the coconut. Cut the vazhaikkai in to thin pieces. Cook them in the thin milk with all the powders and salt until 3/4th is done. Heat a small kadai and pour the oil. Add the mustard seeds and when they splutter add the black gram and fry for a few seconds. Then add the onions, green chillies, red chillies, coriander leaves and curry leaves. Fry them well on slow fire. Pour the vazahikkai curry with the thin milk to this and add the thick milk. Mix well and Cook for a few seconds.

Dear Dev!

Thanks a lot for the hearty wishes! I also wish you and your family a VERY HAPPY NEW YEAR!!

I will post the chicken dosai recipe soon!!