Mrs. Mano's Tamilnadu Delicacies - Part 3

Dear Mrs.Mano:

We had your wheat dosa this morning. Adding asofetida to the batter is different, but it did enhance the taste. Thank you very much. Everybody enjoyed it.

Thank you.

Dear Mrs. Mano:

We had your Aattukal[paaya] soup this morning and it was so good to have as such. Our family even denied the bread that I served with. I never knew that aattukaal soup has ground coconut in it.
Thank you as always.

Dear Cdj!

Thanks a lot for the Diwali Greetings! I hope you would have celebrated the Diwali in a grand manner. We do not celebrate Diwali in our home. We celebrate only Pongal in an auspicious way. So there were no palakarams in our home. Any way our restaurant prepared badhusha, black gram bhoondhi, vennila burfi, jangiri, laadu, murukku, Mixture, Pakoda etc. Again thank you very much for nice feedbacks on Basundi, Adhirasam, Badhusha, and Wheat dosai!

Dear suvai!

Hope you would have celebrated Diwali happily with your family. How are you?

I am posting here a tasty chutney which is a favourite side dish for dosai varieties and idlies.

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TOMATO ONION CHUTNEY:

Ingredients:

Sambar onion-2 handfuls
Medium tomato-3
Coconut-half
Black gram-half cup
Bengal gram- half cup
Red chillies- a handful
Salt t taste
Asafetida powder- 1 tsp
Gingelly oil- 5 tbsp
Mustard seeds-1 tsp
Curry leaves- a few
Black gram- 1 tsp

Procedure:

In 4 tbsp of oil fry the dals with the chillies to golden brown colour.
Take them away and fry the onions and the tomatoes with the asafetida powder in the same oil to golden brown again.
Shred the coconut finely.
Grind all the ingredients with enough salt to a coarse paste.
Heat again a tbsp of oil.
Add the mustard seeds and when they splutter add the black gram and the curry leaves.
Fry them to golden brown and pour this tempering to the chutney.

Dear Mrs.Mano:

I prepared your dried prawn podi yesterday and it is so delicious. Since I prepared with only 100 gms. of dried prawns, I think I added more coconut, but the taste was wonderful. Next time I will reduce the coconut.

Thank you so much again.

Dear mrs mano,

All is well thank u...:-) & hope the same with u.

I tried your tomato chutney....it is very very different to what i make.....taste is abhaaram....thank u for a good recipe...:-)

Can you all share some tips on preserving fresh curry leaves. Curry leaves are not available in Afghanistan and I usually carry them from Sri Lanka and now I have got hold of some Indian friends who can carry curry leaves for me from India too. But I need to preserve them at least for 6 -8 weeks. Please share some tips friends. Would really appreciate it.

mrs mano nga...:-) epadi irukeenga?

mudiyumbothu.....intha recipes kidaithaal podunga plz...:-)

a) sigappu arisi payasam
b) paavakai puli inji
c) thengai paal kuzhambu
d) middukka vathal kuzhambu
e) pidhukku paruppu sambar,
f) mochai verkadalai piratal
g) vellai poosani alwa
h) thengai bun

ellaam village recipes ;-)must be interesting for sure

thank u nga in advance...;-)

KEERAI PORIYAL

This is a simple keerai poriyal. This can be prepared with other keerai varieties like mulai keerai, ponnaangkanni keerai and arai keerai. Adding coconut oil enhances the taste.
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கீரை பொரியல்

Ingredients:

Palak keerai- 1 bunch
Sambar onions- a handful
Garlic flakes-10
Salt to taste
Chopped coriander- 1 tbsp
Coconut oil- a few drops
Oil- 1 tbsp
Slit green chillies-2

Procedure:

Chop the keerai finely.
Also chop the sambar onions and the garlic flakes finely.
Heat a pan and pour the oil.
Add the chopped onions and garlic with the green chillies and fry them for a few minutes under medium fire.
Add the coriander and fry for a minute.
Then add the keerai and mix well.
Cook until they are shortened into a green mass and all the water in it evaporates.
Add the salt and coconut oil.
Cook for a few minutes.
Keerai poriyal is ready now!