Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Geecee!

Thanks a lot for the nice fedback on 'Wheat gulkandh'. Yes, it is a very simple but delicious sweet.

I do not know the recipe for 'Varukki'. I have asked some of my keralite friends also. they also do not know its recipe. If I come across the recipe, I will post it down here.

Dear Suvai!

Thank you very much for the feedback on paruppu pongal. I have never tried the aravana payasam. I got this recipe from one of my keralite friend. The ingredients seem very tempting and I will try it soon.

Dear mrs mano.......thippa rotti/thippa kaLi/naa ethanaala seiyapathunga?...not sure about the pronunciation either...not even sure which language...:mrgreen:...
if u have any idea of a recipe plz do share...thank u nga!

Dear Suvai!

It is surprising that you know about Thippa roti. How do you know about this dish? It is a very old one. This is my favourite dish also.

I do not know about Thippa kali. But I do know about Thippa roti. It is a very tasty dish. Just we must prepare like thick adai. There is no need to go for any other side dish other than Coconut chutney. But Tomato chutney or Tomato thokku will be more suitable than coconut chutney. Selvi had already asked for it. I am posting here this recipe for both of you!

THIPPA ROTI:

Ingredients:
Raw rice rawa- 3 cups
Black gram- 1 cup
Peppercorns- 1 tsp
Fresh curd- 1 cup
Bengal gram- half cup
Finely sliced onion-1 cup
Shredded coconut- half cup
Curry leaves- a handful
Chopped coriander- 2 tbsp
Salt to taste

Procedure:

Soak the black gram in enough water for 2 hours.
Wash the rawa and drain the water completely.
Add the pepeprcorns, Bengal gram and the curd with enough salt.
Mix well and keep it covered for an hour.
Grind the black gram smoothly and mix this with the rice rawa along with the greens, shredded coconut and sliced onions.
Thippa rotti can be made immediately or after one hour.
The batter should be thicker than the adai maavu
Heat a tawa, spread one big spoonful of better in to 2 cm thickness.
Pour gingelly oil around it.
Cover with a suitable lid and cook on slow fire.
When the bottom side is cooked to golden brown, flip the thippa roti to other side.
Do not cover with the lid this time.
Cook the other side to crisp and golden brown also

thanks aunty i will try thippa roti and let u know. some doubts are there, i will call u and clear it.

That's ok Mrs.Mano. When you come across the recipe, please do share here.

I tried your chettinad chicken kuzhambu this weekend and we were very very thrilled with the delicious taste. I've tried many recipes before & either masala will be too strong or will become too watery . Some how the taste won't be correct.

But your recipe the amount of ingredients & the proportion was just right , so the taste was very very satisfying.

Thanks a TON for such accurate recipe.

Regards,
Gee.

Dear mrs mano.....:-) u r awesome for posting the thippa roti....actually a friend of mine mentioned about it while conversing & thats how i ended up enquiring...:-) Will surely try it & let u know soon....nga.
Not sure why they call thippa......very interesting ingri's & proportions nga.....thanks once again.

geecee would u mind posting the page in which u have found wheat gulkand...thanks in advance.

:cheer: Iniya Puthaandu Vaazhthukal nga mrs mano to you & to your family :cheer:

Hi Suvai,

In this link, http://www.mayyam.com/hub/viewtopic.php?t=5637, go down to the post by one hubber called Rajshank. She has given Mrs.Mano's complete collections in this link http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc

which I've saved, but am printing in order like gravy item, tiffin item etc. because the different category is all mixed up.

The Wheat Kulkandh recipe is there after idli sambar and before Gulabjamun.

I'm re-posting it here for you to try & enjoy :)

WHEAT KULKANDH:
Heat ¾ cup of ghee in a kadai until it is melted.
Then add 1 cup of wheat flour and fry it to a light brown colour.
The fire should be low.
Then add 1 cup of sugar to it and mix well.
Then add 1 cup of boiled thick milk to it and mix well.
Add 1sp cardamom powder and fried cashew nuts to it.
Cook until it thickens.

Bye.