Mrs.Mano's Tamilnadu Delicacies

Dear Suganthi!
I felt happy to know that yr husband enjoyed all the kuzhambu varieties very much. Hats off to you for becoming such a successful cook!
Here are the recipes you have requested.
OMAPPODI:
Ingredients:
Gram flour- 2 cups
Raw rice flour- 1 cup
Asafoetida powder- 1 tsp
Ghee or dalda- 1 tbsp
Chilli powder- ¼ tsp
Enough salt
Enough oil to fry
Method:
In a bowl, mix the flours with the salt. Add the ghee and the powder. Add water gradually to the flours to make smooth dough. Pour the oil in a kadai and heat it. Put a handful of dough in a murukku ural with the omappodi achu fixed with it, and press the dough in hot oil. Thus finish all the dough.
THENKUZHAL:
Ingredients:
Raw rice – 4 cups
Black gram- 1 cup
Butter-2 tbsp
Cumin seeds- 1 tsp
Asafetida powder- 1 tsp
Salt o taste
Enough oil to fry.
Method:
Soak the rice in enough water for 2 hours. Then drain the water and dry the rice on a white cloth. When it is dried, powder the rice finely. Then sieve it twice. In a pan, roast the black gram to a golden brown colour. When cooled, powder it. Sieve this powder also. Combine these powders in a bowl. Add the butter, cumin seeds, asafoetida powder, and enough salt. Make smooth dough by adding enough water. Pour the oil in a kadai and heat it. Put a handful of the dough in a murukku ural with the murukku achu fixed with it and press the dough in hot oil. The fire must not be high. Thus finish all the dough.

Hi Appujittu,

the recipes are forwarded to individuals by the hubbers. If you can post your mail id by the weekend i can forward them to you. Or send ur mail id to sangii_77@yahoo.com.

Also the recipes have been forwarded to umasas2002@yahoo.com,gayathrikartik@...1103@yahoo.com.

-Sangeetha

Hai Sangeetha!

Thanks. I received ur mail. Nice of u for sending the recipes.

Bye
gkus

Hello Mrs.Mano,
It is very nice to see you active in your thread once again. Are you back from T.Nadu ?
Just wanted to remind you of my previous query on making crisp Paper Roast Dosai, like in hotels. Do post a nice recipe for this, whenever you find time.
Thanks and bye.

Hello Mrs. Mano,

The thenkuzal recipe u have posted here is exactly what my mom makes at home, however my husband is from andhra and he says that even murukku's/chaklam's/thenkuzhal have kaaram/heat in them, i tried once adding chilli powder but the heat didnt come out very well in the end product.do u happen to know a way around this...

Thanks,
Sangeetha.

Hi Mrs.Mano,

Can u please give me the recipe for Adirasam & Soan Papdi, my husband loves sweets. I am newly married and am really excited abt trying out new recipies. Tried some easy ones earlier, and since they came out well, now i want to try some difficult ones too.

And can some pease send me Mrs. Mano's recipies to my email id srajlakshmi@hotmail.com

Thanx :)

Hi tomato,
Thanks for replying back..i went with aloo bonda and medhu vadai...I guess i had a lot of time on my hands:)

Regards,
GVB

Can someone please post Mrs Mano's reicipies to asha.ruban@health.wa.gov.au

Looking forward to receive them.

Thanks

Dear Mrs Mano,
I am new to the forum. I was in Sharjah 3 years back ! Now I am in US. I just saw your THENKUZHAL: recipes. I wanted to know if i can substitute rice & urad flour bought from Indian store ,slightly fry them & use them for the recipe. Will that work. Please do reply. Thank you.
Apujittu

Dear Mrs Mano
I have a small doubt in preparing cutlet . Your recipe for chicken cutlet says to dip it in beaten eggs and roll in fine bread crumbs . I found recipe from other site for the same which says to dip the cutlet in maida batter and then roll in bread crumbs . Will there be any significant difference in the tase and texture between the 2 methods . .I would be happy if you throw some light on this whenever you find time .
Hope you are having a nice time in Thanjavur .
Thanks and regards

can anyone pls send all the collections of Mrs Mano's recipes to this email id ..... zbqud@hotmail.com ???

thanxxxxxx

hi,

can u please send me the recipe collections - both the volumes of Mrs Mano to krishsudha_karthik@yahoo.com


thanks

sudhakarthik

Can somebody please forward to me Mrs. Mano's recipe collection..
shuba@tilogics.com

Dear Mrs.Mano,
Thanks for ur recipes on omapodi and thenkuzhal..Even i wud like to know if thenkuzhal can be prepared with ready made flour and wud there be any significant difference in taste?..Today i made poritha kuzhambu(chettinad style) and my husband who is usually not fond of it helped himself to seconds and thirds..Thanks to u am becoming a better cook..:)

Regards,
Suganthi

hey...recd the recipes..thankyou soo much

Dear Indu!
I will depart from Tamilnadu after 20th April.
About Paper roast, you have to mix a little gram flour and plain flour to the dosa batter and spread the batter very thinly on the dosa plate.

Hello Sangeetha!
In this type of murukku, no kaaram[chilli powder] is added. Usually chillies are not added in murukku varieties. I will check with my recipes file. If I find any murukku recipe with chillies, I will post it for you soon!

Hello RAJSHANK!
I have already posted the ADHIRASAM Recipe. I am yet to find a nice recipe for Soan papdi. If I fine one, I will post it for you! Adhirasam is a little bit difficult to do. Trying difficult recipes is always a challenge. I wish you nice and successful results.

Dear Apujittu!
Welcome to Tamilnadu delicacies thread!
If you roast the readymade flours, you will not get good results as you could get with the home-made flours.

Dear PR!
There are so many coatings for the cutlets. Vegetarians prefer for the maida batter. Even you can mix a little corn flour with the maida batter. You can even mix a very small quantity of chilli powder or chilli sauce to make the taste better. For breadcrumbs, you can prefer for fresh breadcrumbs and it will be tastier than the ones prepared with the readymade breadcrumbs. After giving a light coating with thin breadcrumbs, you can again roll on sesame seeds. The cutlets will be beautiful to look at. Each variety will have a different taste and texture.

Dear Suganthi!
I felt happy to know that you have got good result with the poritha kuzhambu and yr husband liked it very much. Thanks a lot for the feedback I have replied above for yr query.

Hi Mrs. Mano,

Tried your idli podi recipe. It is very good.

I have a few queries:
1] What is the best alternative to an oven in 'dum' cooking?
2] What is the best type of vessel to get for oven cooking?

I would appreciate you response as I am planning to purchase a big utensil especially for your biryanis, and would like to know what would be the right choice.

Tx,

Some more queries:

In your idli recipe, how long should we soak the urad dal? I usually soak the methi for as long as I soak the rice, and urad for about an hour and a half.

And if we use urad dal with the skin, do we need to remove the skin before grinding?

Thanks again.

Dear Thattai!
You haven’t mentioned whether it is micro oven or gas oven.
Grinding for idli- what you have written is the correct procedure. Yes. You have to remove the skin before grinding the soaked black gram.

Hi...
Puliyogare - Iyengar style - Green Colour If anyone knows the recipee can you please send it across I have been craving for it since 5 years !!!!

Thanks
guddi

Grate coconuts to a rough grid and semi visoucs. Mixed is ideal,but caution it shouldnt become a fine paste.. Add one pinch of Tamarind and ginger and Green Chilli in to it at the last phase of grinding . Add salt to taste

Heat sufficient oil and fry it with the regular spices with fine fine chopped onions, Jeera and curry leaves and fry till they get golden yellow colour. Pour this oil fry along with oil over the coconut paste. Preferably use coconut oil. This cutney goes well with anything, and even you can have Rice with this chutney.

Hi

What dishes can be made using yellow corn flour? I wasnt knowing there were 2 varieties : the white one and the yellow one.I had picked the yellow one earlier and donno wht to make out of it!

Anitha

Hi,

Hot and Sweet corn Veg soup is my fav soup. In India, I used to order this when I go to a hotel. After coming to Minneapolis I didnt find this soup even in a single restaurant where I had been. They were giving the tomato and dal soup.... :( . If anyone could send me the recipe to make it as thick and as tasty as served in hotel, I would be really happy :) .

Thanks
Anitha

I am a new member interested in trying new recipes. Can somebody please forward to me Mrs. Mano's recipe collection..

Ramanan

can you plss give me the recipe of chocolate chip cookiez which can be baked in microwave?? also cakes recipe ?? pls provide the temperatures tooo

I have chocolate chip cookies and some cake recipes but they are baked in oven. if u want them i can post it. i dont know recipes that could be baked in microwave oven. so let me know if u need them.
Kz

Quote:

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Originally Posted by Ramanan

I am a new member interested in trying new recipes. Can somebody please forward to me Mrs. Mano's recipe collection..

Ramanan

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P.S. Sorry but I missed mentioning my e-mail i.d. It is pvhramanan@excite.com

Can I now look forward to getting the recipes soon pleaze...

i would liek to have cookies n cake recipes using the microwave oven..but if u'v got oven recipes Ks ...then pls do provide them tooo....n pls don ferge to provide the temp...too..thannx alot

Dear Mrs. Mano,

Tried your Biryani (2) over the weekend. MAde it with mutton and this version was also very good, though my husband was slightly more partial to method 1 as it was more moist. But taste wise we thought that both were very good. :thumbsup:

The dum method I used was:
1st time: MAde it in pressure cooker kept on tawa. Instead of the weight I kept an upturned katori to keep the steam in without the seetie happening. The result was ok...

2nd time: MAde it in non-stick vessel kept on tawa. Placed aluminium foil over it. Then a lid with some water, and a heavy object on it to keep the steam sealed in. I got good results with this method.

Is there any other better way to cook with dum on a gastop?

As for my oven, I have a microwave oven with convection option. So I use the convection setting while making Biryani. Would really appreciate your inputs for a suitable vessel.

And thanks for your feedback on the idlis... :D

Hi,
Just found this thread yesterday-read all posts..this is a great thread. Could someone please mail me both parts of Mrs. Mano's recipes. Thanks so much in advance ....

id is nandumom@yahoo.com

Dear Mrs.Mano
I made Bhajis yesterday and i felt like it has a little too much of oil in it..Is it cos of Maida?And can u also tell me the proportion for making Bonda?

Thanks and regards,
Suganthi

Dear Mrs. Mano,

I prepared your Tomato Coconut Kuzhambu just now. It turned out very well. I want to know whether this one goes well for rice or idli or Dosai.

Thanks!

Hi All,

The recipes have been mailed to nandumom@yahoo.com, pvhramanan@excite.com, shuba@tilogics.com, krishsudha_karthik@yahoo.com

Some of you may be getting these files the second time round, but I sent them as there was no post saying that the files have been sent/recieved.

Hi Thattai,
I recd the recipes. Thanks a lot.

Could someone send me Mrs Mano recipe collection files. I would greatly appreciate it. Thank you.