Mrs.Mano's Tamilnadu Delicacies - Part 2

அன்புள்ள சுவை!

புத்தாண்டு வாழ்த்துக்கு என் இதயங்கனிந்த நன்றி!
உங்களுக்கும் உங்கள் மகனுக்கும் என் இனிய புத்தாண்டு வாழ்த்துக்கள்!!

I WISH ALL MY FRIENDS A VERY HAPPY TAMIL NEW YEAR!!

Dear geecee!

Thanks a lot for yr nice feedback
on 'Chettinadu chicken kuzhambu'! I have posted a detailed reply to your inbox.

I am posting here two interesting recipes which are delicious for breakfast.

GREENGRAM SEMOLINA PONGAL:

Ingredients:

Semolina-2 ½ cups
Green gram- 1 cup
Asafetida- half sp
Turmeric powder- half sp
Curry leaves- 2 arc
Coarse pepper powder- 1 tsp
Cashew nuts- 2 tbsp
Ghee- half cup
Coarse cumin powder-1 tsp
Chopped coriander- half cup
Slit green chillies-3
Shredded ginger- 1 tsp
Salt to taste
Water-5 cups

Procedure:

Cook the green gram with the asafetida, turmeric powder and curry leaves until it is almost done.
Heat a small pan and pour the ghee.
On slow fire fry the cashew nuts to golden brown.
Then add the cumin, pepper, green chillies and the ginger.
Fry for a few seconds.
Add the coriander leaves and mix well.
Keep aside.
Heat a pan and add the water with enough salt.
When the water starts boiling sprinkle the semolina evenly in intervals.
When the semolina is almost cooked and all the water is evaporated, add the cooked green gram and the tempering.
Mix on slow fire for a few minutes until all the ingredients are blended smoothly.

My blogs:

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

BOTTLE GOURD KADAIYAL:

Ingredients:

Finely cut Bottle gourd- 3 cups
Chopped coriander- 3 tbsp
Finely chopped onion-half cup
Finely crushed tomato- half cup
Slit green chillies-3
Sambar powder- half sp
Salt to taste
Gingelly oil-4 tbsp
Tamarind- a gooseberry size
Mustard seeds- 1 tsp
Turmeric powder- half sp
Asafetida powder- half sp
Curry leaves- 2 arc

Procedure:

Soak the tamarind in enough water for half an hour and then extract its juice.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the onion, asafetida, tomato, curry leaves and the coriander.
Fry them for a few minutes.
Then add the bottle gourd pieces and fry for a few minutes.
Add the tamarind extract with the turmeric powder, sambar powder and enough salt.
Transfer this to a pressure pan and pressure cook for 3 whistles.
When cooled mash the vegetables finely.
This is an excellent accompaniment for this semolina pongal, idli, dosa and paruppu pongal!

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

Dear Mrs.Mano,

Thanks for your mail :)

I have one tiny doubt in this pongal recipe, does green gram mean the whole 'pachai payaru' ?? Or is it 'payatham paruppu' ?
If it is 'pachai payaru' we need to soak it overnight, right ?
I'm little confused here :D

Thanks,
Gee.

Dear Geecee!

Payaththamparuppu and paasipparuppu or paasipayaru are all the same. I have mentioned here the split green gram. You can cook directly as I have mentioned here. There is no need to soak overnight. Hope this explanation will help.

Yes Mrs.Mano, got it now :)

Thanks.

Happy Mother's Day to you nga mrs mano...:-)

Have you heard of a sweet named " Stickjaw" its mostly made in convents & its a special sweet prepared by nuns. If you get hold of it, kindly do post nga.
Thank you in advance.

Dear Suvai!

I have never tasted or tried this sweet. You can see the recipe in the following link.

http://www.recipezaar.com/recipe/Tam...tickjaw-126671

I have just mailed my reply to you.