Mrs.Mano's Tamilnadu Delicacies - Part 2

Hello Dev!

Here is the recipe of Vegetable cutlet for you!

VEGETABLE CUTLET:

Ingredients:

Frozen mixed vegetables- 2 cups
Ginger paste-1 tsp
Garlic paste- 1 tsp
Green chilli paste- 1 tsp
Chopped onion- 1 cup
Cooked and mashed potato-2 cups
Breadcrumbs- 2 cups
Bread- 4 slices
Garam masala powder [optional]- half spoon
Vermicelli- 200gms
Chopped coriander-half cup
Salt to taste
Enough oil
Corn flour-1 cup
Plain flour- half cup
Chilli powder- half sp

Procedure:

Heat a pan and pour 3 tbsp of oil. Add the onion and fry well for a few minutes. Then add the pastes and fry for a few seconds. Add the mixed vegetables with the turmeric powder. Cook them till they are done. Add the mashed potato with enough salt and the chopped coriander. Mix well on slow fire. When slightly cooled, soak the bread slices in a little water for a minute, squeeze out the water, mash them finely and add this to the cutlet mixture. Mix well. Make a thin batter with the corn flour, plain flour, chilli powder and salt. Make small balls out of the cutlet mixture, flatten them, roll in breadcrumbs, dip in the batter and again roll in broken vermicelli. Fry them to golden brown. They can either be deep fried or pan fried.

Thanks for the recipe,Mrs.Mano... I'll be making it this thursday for a high-tea...will let u know the feedback once i make it...:)

Dear Badri!

Though it is traditional, I am not aware of this really. I think that this recipe of Aadi pandigai belongs to Brahmins community. Normally, non-Brahmins always prepare this thengaipal as a side dish for aappam. As I am living in a foreign country for more than 30 years, I have not a chance to share these pandigai specials with anyone in India.

Dear Mrs. Mano,

I am planning to prepare Gutti Vanakaya kura that recipe's ingredient list calls for onion and Garlic but it is not present in any of the steps in the method Can u let me know about it.

I tried the Vegetable cutlet in pan fry method. The sides were not brown only the center portion of the cutlet turned brown. Can u suggest some tips on this.

Dear arrecipes!

I regret for the mistake in the ‘Gutti vankaya kura’ recipe. Fry the onions and the garlic in the oil on slow fire until they are done before adding the stuffed brinjals.

Regarding pan-fried cutlets- It is difficult to make the sides of the cutlets browned as there is very less oil. That is why when the cutlets are pan-fried, we must make the cutlets very thin.

I have made some corrections in the recipe of ‘Mutton podimas’ and so I am posting the same recipe again here.

MUTTON PODIMAAS [KARIPPODI]:

Ingredients:

Boneless mutton- 100 gms
Garlic paste - half sp
Finely chopped onion-3
Gram dal- half cup
Shredded coconut- 2 tbsp
Finely chopped tomato- half cup
Finely chopped coriander- half cup
Turmeric powder- 1 sp
Oil- 4 tbsp
Salt to taste
Garlic flakes [small]- half cup
Ginger paste- 2 sp
Chopped onion- 2 cups

Powder the following:

Cloves-2
Cinnamon-2 pieces
Cardamom-2
Fennel seeds- 1 sp

Procedure:

Cut the mutton into very small pieces. Powder the gram dal finely. Heat a pan and pour a cup of water. Add the muttons pieces along with garlic paste, 1sp ginger paste, half of the ground powder and shredded coconut with enough salt. Cook the mutton on slow fire. When the water is evaporated completely, put off the fire. When cooled, mash the mutton pieces with the help of a mixi. Again heat the pan and pour the oil. Add the chopped onion and fry well. Then add the ginger paste and the garlic flakes and fry them on slow fire until they are cooked. The colour of the garlic should not be changed. Otherwise the taste will be changed. Then add the tomato with the turmeric powder and cook until the tomatoes are well mashed and the oil floats on top. Add the remaining ground powder and cook for a few seconds. Then add the mutton with the chopped coriander leaves and cook for a few minutes. Sprinkle the gram dal powder gradually and mix well. Cook it for a few more seconds and put off the fire.

Dear Mrs. Mano,

Thank you for the recipes!! I will post my feedback once i tried those. As I am a vegeterian, which one will opt to substitute the chicken? vegs./paneer/tofu?

Thank you!

Dear Mrs. Mano,
Would appreciate if you could give us the recipe for Thayir Rotti.......thank you for all the extensive effort you put into this forum........Regards.........Suvai... :)

Hi Badri,
I make pachai paruppu payasam ( dry roast the pachai paruppu ) with the same method your mom has mentioned for Thengai Paal... Probably thats how the original recipe of Thengai Paal got improvised!!!......regards.....suvai

Dear Mrs. Mano,
I made Gutti Vanakaya Kura and it was delicious. It went well with Chicken Biryani. Thanks for sharing ur wonderful recipes with us.

Dear Inimai!

As I have already posted vegetable kofta pulao, you can go far paneer instead of chicken.

Dear arrecipes!

thank you very much for the nice feedback on 'gutti vankaya kura'.

Dear Suvai!

Here is the link for 'Thayir roti'.

http://www.paraparapu.com/default.ph...5&mode=cooking

Hi Mrs.Mano,

Tried the cutlet recipe & it turned out well... I made it a bit bland...but thought it would've been better had I made it more spicier... The earlier version I tried had cori powder,jeera powder, garam masala powder & chilly powder instead of chillies... it was spicy but was heavy... your version, since I made it less spicy, we were able to eat more than 2 cutlets without feeling heavy... thanks a lot for the recipe... :)

Dear Mrs. Mano,
I usually prepare curd at home(US). All of a sudden I am not getting it properly. Can u suggest some methods for this.

arrrecipes, try heating the milk in the microwave oven until it's warm...takes abt 2 mins for a litre of milk that is kept at room temperature... breakdown some curd(abt a tbsp or 1 1/2 tbsp) & add it to the milk...stir well... close with a tight fitting lid...keep it in the microwave oven & close it... U have to place it in the oven when it's still warm...Since I live in a hot place, the curd will be ready in abt 4 hrs...

Note: if u r using store bought curds for making curd, u might not get perfect curd the first time... the subsequent ones will be better....

Dear Mrs. Mano,
Thank you for your kind post on "Thayir Rotti". This is the first time I have come across it being made with maida & then after cooking...goes in sarkarai paagu.....sounds very interesting!!! Will surely try it.
The Thayir Rotti I had was kaaram... made with rice flour....& I had it in Salem/Shankagiri area.... some time ago......if you do come across the savoury recipe, plz do post it ma'am!!....I am also trying to get the same through family/friends.....if I get it I will surely share it with you & the rest......thanks once again for your sweet recipe.... a delicious addition to to my collection :wink: .............regards.....suvai

I was not able to read the Thayir Rotti recipe! :(

Can someone post it here in English script so that even those who cannot read Tamizh script for some reason can see it?

Dear Dev,
The problem I don't have any leftover curd with me. Even I used to prepare curd as u have mentioned since I don't have any leftover curd I am puzzled??????? Thought that Mrs. Mano could help me out with her expertise.

Badri, here is the translation for thayir roti

Ingredients
Maida - 2Kgs
Ghee - 2 Kgs
Yogurt - 1 Kg
Sugar - 4 Kgs
Rose water - 8 tsp

Sieve the maida and to this add Ghee and mix it with the flour. To this add yogurt and make dough. Make rotis with the dough and cook them on a doasi kal.
Once the rotis are cooked, cut them into pieces and soak them in the sugar syrup.
Adding rose water to this is optional.

One of my friends made something similar to this recently. Make dough the same way (without ghee) and deep fry to make puri and soak that in Vellap pagu (Vellam + coconut milk). It was yummy, not good on the waist line though. :)

Dear Dev!

Thanks a lot for the nice feedback on vegetable cutlet.

Dear arrecipes!

Mix milk with full cream milk powder for better taste. I always add 5 tsps of milk powder to a cup of water and boil it. Then I would mix this with a cup of boiled milk. When the milk is cooled slightly [viral porukkum soodu] I would beat 1 or 2 tbsp of fresh curd with a tsp of salt and a few curry leaves with the help of a spoon and then mix this thoroughly with the hot milk. You will get the tastiest curd within 8 hours. This is the usual procedure I am following. I do not remember any method to prepare curd without the help of a little curd. But somewhere I have read that adding 3 or 4 red chillies in hot milk would help making curd. But I haven’t ever tried this.

Dear Suvai!

If I ever come across the recipe you have asked, I will definitely post it for you

Hi Dsath,
Your friends recipe with Vella paagu & coconut milk sounds like a mouth watering treat......would it be possible for you to share the same with proportions & method for the rest of us?
Thank you in advance.......regards.........Suvai

Hi Mrs.Mano,

Tried Coriander Briyani recipe... I didn't add coconut milk but still it has come out very well... Thanks a lot for the recipe...:)

Can we make mint rice by substituting mint in place of coriander...or does the recipe differ for mint rice?...

Quote:

---

Originally Posted by suvai

Hi Dsath,
Your friends recipe with Vella paagu & coconut milk sounds like a mouth watering treat......would it be possible for you to share the same with proportions & method for the rest of us?
Thank you in advance.......regards.........Suvai

---

Suvai, my friend has gone on holiday to India, when she returns, I will get the recipe and post it here.

Dear Mrs. Mano,
I prepared curd by adding curry leaves and salt and when it got fermented it was like thalicha thayir and delicious. Thanks for the tips.
We had a gettogether on sunday and I made garlic rasam and Ennai kathirikkai curry which was very well appreciated by all of the guests.

Dear Mrs. Mano,
I prepared curd by adding curry leaves and salt and when it got fermented it was like thalicha thayir and delicious. Thanks for the tips.
We had a gettogether on sunday and I made garlic rasam and Ennai kathirikkai curry which was very well appreciated by all of the guests.

Dear Mrs. Mano,
I found a Kaaram Recipe for Thayir Roti......this is not mine...............in this the author says to use water or thayir.....I used thayir & water. I dry fried the rice flour for a bit. I also added chopped Dill Leaves, karuvepilai, kothamalli & Vendhiyakeerai all to measure about one cup...romba tasty......I made 8 rotis out of the given measurement....I thatified thin..... try panni sollunga.

Ingredients:

* 2 cups rice flour
* 1 cup grated coconut
* 1 big onion, chopped fine
* 2 green chillies , chopped (optional)
* 1/2 " piece of ginger, grated fine.
* 1 tsp jeera / cumin powder
* 1 tsp salt
* A pinch of hing/ asafoetida
* 1/2 cup water/ curds

Mix all the ingredients together and form a soft dough by adding yogurt or water. Add the yogurt or water gradually so as to make a dough of the right consistency.

Divide the dough into six portions.

Take one portion and pat it into a round shape about 4" diameter.

Heat a frying pan or tava.Pour 1 tbsp of oil on the tava and place the roti on it .Press the patty out out further into a 7" roti , 1/4 " thick with your fingers.

Cover the pan and cook for 5 minutes. Turn over and cook for a further 3 minutes.

Serve hot with ghee , chutney or tomato sauce

Hi Mrs.Mano,

I once had a soup that was served with white rice... It had strong flavour of 'sombu' but no other vegs etc were seen... I don't have any idea if it was made using dhal water or if they used any vegs in it... It was very thin like rasam but tasted very different from rasam... Please let me know if u have any recipe that resembles this description...

Dear dev!

Thanks a lot for the nice feedback on coriander briyani. You can try it with mint leaves also-but add less quantity of it.

Regarding the soup you have written-if I come across that kind, I will post the recipe of it.

Dear arrecipes!

Thanks a lot for the feed back on curd, garlic rasam and ennai akththarikkai curry.

Dear Suvai!

Thank you very much for the ‘thayir roti ‘recipe. When I find enough time, I will try this recipe and give you the feedback.

Dear Mrs. Mano,
Epadi irukeenga???
Ongaluku oru periya "Thanks" for all the dedicated hard work you input......... :clap:
Oru request nga ongaluku............nalla punjabi khadi recipe therinja share pannunga pleaseeee!!! thanks in advance............suvai :)

Dear Mrs. MAno,

Tried the beetroot kootu and idli podi. Both came out very well.

Could you please provide recipe for mutton chukka the way it is made in messes in the south? There is already one recipe given by you with this title, but it uses coconut milk, so I figured it would be gravy-ish.

The one I am looking for has tiny pieces of mutton and is quite dry with just a very little and very thick masala stuck to it. Also, can chicken chukka be made using the same recipe?

Thanks in advance...

Dear Suvai!

Naan nalamaaka irukkiren. Ungkal vaazththukku en ithayapoorvamaana nanri!
Here I am posting the ‘panjabi kadhi’ recipe for you!

PUNJABI KADHI:

Ingredients:

For pakoras:

Bengal gram flour- 1 cup
chopped onion-1
finely chopped potato- a small one
chilli powder- 1 tsp
Finely chopped ginger- half sp
Baking powder - half sp
salt to taste

For Kadhi:

Plain yogurt - 1 cup
Bengal gram powder- 2 tbsp
1 teaspoon turmeric powder
salt to taste
oil- 3 tbsp
Fenugreek seeds- 1 tsp
curry leaves- 1 arc
Red chilies-3
Finely chopped coriander- 3 tbsp

PROCEDURE:

Mix all the pakora ingredients in a bowl with enough water. make small dumblings. Heat the oil in a pan. Drop the dumblings in the hot oil and deep fry them to golden brown colour.
Beat the yogurt with the flour and the chilli powder.until there are no lumps. Add turmeric, salt and 5 cups of water. Heat the oil in a pan and add the fenugreek seeds, curry leaves, and the red chillies. When the fenugreek seeds turn golden colour, Add the yogurt and flour mixture, bring to a boil, and let it simmer for about 15 minutes. Stir occasionally.
Add the pakoras and simmer for another 5 minutes. Garnish with coriander leaves.

Here I am posting two recipes which I tried last week.

THATTAI:

Ingredients;

Raw rice- 2 cups
Black gram- 50 gms
Gram dal- 50 gms
Shredded coconut- a handful
Red chillies- 5
Shredded coconut- quarter cup
Dalda- 1 tbsp
Green gram- a handful
Bengal gram- a handful
Asafoetida powder- 1 tsp
Curry leaves- a handful
Salt to taste

Procedure:

Soak the rice in enough water for an hour. Then drain the water and allow the rice to dry. Pound the rice into fine flour and then sieve twice. Fry the black gram in a dry pan to golden brown. When cooled grind it to a fine powder along with gram dal. Grind the coconut with the red chillies to a fine paste. Soak the green gram and the Bengal gram in enough water for an hour and then drain the water. Add these to the flours along with the dalda, asafoetida powder, salt, sesame seeds, coconut paste and curry leaves. Make smooth dough with the help of a little water. Make small balls, flatten them on a white cloth in to thin thattais. Fry them in hot oil to golden brown.

CHILLI CHICKEN FRY:

Ingredeints:

Boneless chicken pieces- 1 kilo
Chilli sauce- 1 1/2 tbsp
Soya sauce- 2 tbsp
Vinegar- 2 tbsp
Pepper powder- 1 tsp
Chilli powder- 1 tsp
Ajinamoto- half sp
Turmeric powder- half sp
Chopped capsicum- 2 cups
Chopped spring onion- 3 cups
Slit green chillies-6
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Salt to taste
Oil- 4 tbsp

Procedure:

Marinate the chicken with the sauces, vinegar, powders, giner-garlic pastes, salt and ajinamoto for half an hour. Heat a pan and pour the oil. Add the spring onion and the green chillies and fry well. Then add the chicken. Cook it on medium fire. When it is almost cooked, add the capsicum and cook until it is done.

Dear Thattai!

Thank you very much for the feedback on ‘beetroot koottu’ and the ‘idli podi’.
I will soon post the recipe of ‘Dry mutton chukka’. You can try the chicken chukka recipe with the mutton also.

I wish all the hubbers a very 'HAPPY TAMIL NEW YEAR!'

Dear Mrs. Mano and fellow hubbers,


Iniya Tamizh Puththandu Vazhthukal !!!


Nanri!