Mrs.Mano's Tamilnadu Delicacies

Dear Mrs.Mano,
I made "vegetable pasta" today and it was simply delicious to eat.i also made "garlic rasam" over the weekend and that was heavenly too!

Regards,
Suganthi.

Dear Dev!

Thanks a lot for the recipe index. It will help all the friends here and be more helpful to me indeed as it will minimize the trouble in searching through my attachment again and again. I will soon send the tittles of the old responses to you.

Dear Rajshank!

Here is the recipe for a tomato masala which you can mix with hot rice. I hope that you will be satisfied with this recipe.
You have written about mullu murukku. Have you got that recipe from that aunty and tried yourself? If so, please write down that recipe here so that every one can be benefited by it. I have also posted a recipe called ‘Masala murukku’ earlier which is prepared with boiled rice paste with pottukkadalai powder and Bengal gram flour.

TOMATO MASALA:

Ingredients:

Big ripe tomatoes-3
Chopped small onions- 1/2 cup
Red chillies-5
Coriander seeds- 1 tbsp
Bengal gram-1 tbsp
Black gram- 1 tsp
Asafoetida- a pea-size
Fenugreek seeds- 1 tsp
Turmeric powder- 1/2 tsp
Gingelly oil- 2 tbsp
Ghee- 2 tbsp
Chopped coriander leaves- 1 tbsp
Curry leaves- a few
Mustard seeds- 1 tsp
Salt to taste

Procedure:

In a tsp of oil, roast the coriander seeds, Bengal grams, black grams, fenugreek seeds, asafoetida and the red chillies to a golden brown colour and then powder them finely when they are cooled. Soak the tomatoes in hot water for 20 minutes and then remove the skins. Mash the tomatoes. Heat a kadai and pour the oil and the ghee. When the oil becomes hot, add the mustard seeds. When they splutter, add the small onions and fry for a few seconds until they become golden brown. Add the tomato with the turmeric powder and cook well until the gravy is thickened. Add the fried powder with the curry leaves, coriander leaves and salt to taste. Mix well and cook for a few minutes until the oil floats on top. This masala will be delicious with the rice.

Dear Mrs. Mano,

Since it is Navarathri time, could you please help us by posting sundal varieties?


Thanks
D

Dear Kateangeline!

Here are the recipes for Cheese and Onion Parathas.

CHEESE AND ONION PARATHA:

Ingredients:

Wheat flour- 1 cup
Plain flour- 1 cup
Curds- 1 tbsp
Butter- 3 tbsps
Enough water and salt

Procedure:

Make stiff dough with the flours using the curds, butter, enough water and salt. Keep it covered for a few hours. Then make small balls and roll each ball on a slightly floured board to a small round which has 3 inches in diameter. Place a spoon of the stuffing on top, dampen it on the corners and cover it with another round. Roll it again to a slightly thickened paratha and cook it on both sides on a hot griddle. You can use a little oil or ghee when cooking the paratha. Cook the paratha on a medium fire so that the cheese inside will be cooked well.

Onion Stuffing:

Grate 5 onions. Mix a little salt with it. After some time squeeze the water from it. Add 2 tsp of finely chopped green chillies, 3 tsp of pomegranate seeds powder and 1/2 tsp of amchur powder. Mix well.

Cheese filling:

To the above onion stuffing mixture add 1 cup of finely grated cheese and half cup of finely grated capsicum.

Dear Suganthi!

Thank you very much for the feedbacks on garlic rasam and vegetable pasta.

Here is the recipe for the potato masala which is used in Masala dosai. This masala is a delicious accompaniment for poori also.

POTATO MASALA:

Ingredients:

Potatoes- 1/2 kilo
Chopped onion- 2 cups
Chopped tomatoes- 1 cup
Green chillies- 4
Grated ginger- 1 tsp
Mustard seeds- 1 tsp
Turmeric powder- 1/2 tsp
Frozen peas- 1/2 cup
Chopped coriander
Enough oil and salt

Procedure:

Pressure cook the potatoes for 5 whisitles. After taking them out, mash them immediately. Heat a kadai and pour 4 to 5 tbsps of oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the chopped onions and fry them until they become lightly golden brown. Grind the green chillies with the ginger to a paste and add this with the turmeric powder and fry well for a few minutes. Add the tomatoes and the peas. Cook until the tomatoes are mashed well and the peas are well-cooked. Add the Mashed potatoes with the coriander leaves and fry it on slow fire until every thing is combined well.

Dear Arrecipes!

Aviyal is a delicious accompaniment for adai.
I will post the recipe of potato pal curry soon.

Hello Redpepper!

Yes. It is my website which is still under construction.

Mrs Mano, I have a question about Veththalai (betel leaves). How can one make use of betel leaves, other than chewing :P of course..? It's Navaraathri, and every year I wonder what to do with the veththla-paakku I get while doing my rounds. It seems a pity to throw them away.

Any ideas?

Thanks Mrs Mano!

Shoba

Dear Mrs.Mano
Thanks so much for the "Potato masala" recipe.I usually follow what u had said but without the tomatoes.Am sure it will be Yummy.I will let u know soon.

GVB