Mrs.Mano's Tamilnadu Delicacies

Thanks very much Mrs.Mano for the recipes. What exactly will the consistency of the Rabri be like, payasam / halwa ?

And for long time, I am having one doubt in idli maavu. Should we mix the batter well before making the idlis or just scoop out gently , only from the top. Some friends say if we scoop only from top, bottom batter will become watery and subsequent 2nd. & 3rd. batch of idlis will be hard. They say we have to mix the entire batter very well. But it is also said, that doing so, will break all the air bubbles and idlis will be flat and not so soft . What exactly is the correct method to follow?
Waiting for your good advice,
Kamakshi.

Dear Kamakshi!
The rabri will look like a thick payasam.
About Idli maavu-After fermentation, you must mix well fully when you are ready to prepare idlis. If you feel the batter is thick, you can add a little water in this stage to loosen it

Dear KZ!
I do not know any recipes of brussel sprouts. Hope this following link will help you.
http://www.cdkitchen.com/recipes/cat/487/0.shtml

Kz,

Saw my friends using brussel sprouts as a veg.,(thaan) in sambhar and also in ennai kathirikai kuzhambu(replacing kathirikai of b.sprouts).

Hello Mrs.Mano,
Thankyou for the reply. i will check that link.
I tried brussel sprouts perattal. adding coconut, khuskhus paste and all other curry powders, it came out good.
Bye,
Kz

Hi R,
Thanks for the info, i will try making brussel sambhar and ennai kathrikai but replacing it with brussels, next time. this time i made perattal by adding coconut, khuskhus paste and all other masala powders with brussel sprouts, it cameout good. i am thinking how it will taste if we make kooto with it? this time i just made a slit in brussels and added to the curry, but next time thinking of cutting it into fours.

Have u tried blueberrie muffins? fresh or frozen ones which will be better?
bye,
Kz

Hello Mrs. Mano,

How are you?

I make Pooris, here in the US. Unlike in India, they become too soggy with lots of oil being absorbed. They are also not coming bulgy (upi vara maatengudhu :? )

I make the dough similar to how I used to do in India.
Mix atta with 1 spoon of ghee/vanaspati and knead into a soft dough by adding warm water.
Only difference is I used corn oil here in the US for frying the pooris.

Pls. can you advice.

Thank You in advance,
Nalabaagam.

Try golden temple flour, it is better than others for chapathi and puri. try making the dough little stiff, this might help in not absorbing the oil.


Mrs.Mano, i tried ur recipe for keerai sambhar, i used spinach , should the thuvaram paruppu be smashed that is well cooked or shud they be separate. and is there no need to saute the spinach first before adding to the sambhar?
I used smashed paruppu and it was good.tasty with rice and idly. what other greens can i use? vendaya keerai? how to reduce the bitterness of vendaya keerai?
thankyou.
Kz

can anyone tell me what brussel sprouts is????????!!!!!!1

It looks like a small cabbage(muttai kos). I think in tamil, the name is kalakai.