Mrs.Mano's Tamilnadu Delicacies

Hi

hi Thattai or anyone else,
plz do email me Mrs Mano entire recipe collection to my email at sagi_76_22@hotmail.com...

thanks

Thankyou Mrs.Mano for replying abt the chicken urundai kolambu, I will try it soon.
Kz

Hi,

The recipe files have been mailed to rxx3@hotmail.com, sagi_76_22@hotmail.com, mangai_s@hotmail.com, anu_sarma@yahoo.com.

Dear MRs. Mano,

I am re-posting some queries that I had some time back, and would really appreciate your feedback on the same. Sorry bout the trouble...

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Originally Posted by Thattai

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

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PS: Made idlis and dosas using your atta method. The idlis were much softer that they usually are when I make them, but became harder when they cooled down a bit. Is this normal? How do I avoid this in future. I grind the atta using a sumeet mixie, if that makes any difference... Thanks again...

Hi Thattai n Ramanan,

Thanks a lot for sending the recipe files.

Regards,
Smg

Hi Thattai!

Thanks a lot for sending in the recipies. Mrs. Mano, thankyou for the contributions.

Anu

hi thattai,
thanks for emailing me the recipe collections!

Hi Thattai,

Can you please send Mrs. Mano's recipe collection to ravisaiani@yahoo.com ? Thanks in advance.

Mrs. Mano,

I made your poondu kuzhambu yesterday and my husband loved it so much.

I was going thru your veg biriyani (mogul) type recipe. I want to try it. In the recipe your have told that we have to cook the 3 cups of rice with 6 cups water until the water evaporates. I think this means that the rice is fully cooked. So when we layer, we are using 1 cup of cream to sprinkle on the 3 layers of rice, layer by layer. Will it not make the rice too mushy after slow cooking it for 20 mts. I had a bad experience of mushy biriyani with layering method before. That is why I want to clarify before I try it. Am I understanding it wrong. Please help me.

You recipe collection is a standard fixture in my kitchen.

Thank you so much,
Sai

Hi,

I am new to this forum. I am amazed by the patience and work of Mrs Mano. Could someone please forward Mrs Mano's recipe collection to my email id - samiraste@yahoo.com?

Thanks a bunch
Samika

hi,
i wud like to hae a copy of her reipes sent to my mail id too.
luckyqueen@gmail.com
thanks and regs,
mini

I remember a preparation called "istu"that I tried some years ago. It is a rather simple potato-tomato subji, a bit liqudi with ginger, green chilles, etc and goes very well with chapatti and puri. Can anybody post the traditional recipe for it. Thanks

Ramanan

Dear Thattai!
I think that I have posted a ‘Dum’ method’ using a dosa plate on a gas top a few weeks back. I have also mentioned that rectangular glass bowls are suitable for microwave cooking.
About this idli making- it is always a learning process! It depends on black gram’s quality. With fresh skinned black gram and whole black gram [without the skin], we can get soft idlis. It is believed that the whole black gram should not be soaked more than 30 minutes. Last week it proved to be a wrong thing. There is a difference between the black [whole] grams that are soaked for 30 minutes and 12 hours. I found out that the 12- hours soaked black grams yield much more soft idlis than the previous one. The ground batter should not be thick. It should be flexible. The black grams should be ground for at least 30 minutes. But, if you use a mixi, sprinkle water now and then and grind it to a fluffy and frothy batter. Hope these explanations will be helpful.

Hello Sai!
Thanks a lot for the feed back on poondu kuzhambu.
About the vegetable briyani-You must use good quality briyani rice. Some types of rice make the briyani mushy. You must cook those 3 cups of rice on medium fire. So the rice will be cooked 3/4th when all the water is evaporated. If you find the cooked rice broken, then reduce the quantity of cream to ½ cup.

Quote:

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Originally Posted by Ramanan

I remember a preparation called "istu"that I tried some years ago. It is a rather simple potato-tomato subji, a bit liqudi with ginger, green chilles, etc and goes very well with chapatti and puri. Can anybody post the traditional recipe for it. Thanks

Ramanan

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Hi Ram,

My stew or istu curry is a bit different from what you mentioned, Pa!! But yes, it goes well with idiappam or puris.

Okay, your ingredients are simple : 3 extractions of 1/2 a coconut, few fresh green chillies (5), bombay onions (abt 2 ), a couple of potatoes(diced small), curry leaves and a bit of mustard seeds for tempering.

Boil the potatoes in the the 3rd extraction of coconut milk. Halfway, add the 2nd one and the bombay onions(diced) and chillies, slit lengthwise.

At last add the 1st, thick extraction of milk and separately done, the tempering in a small wok with curry leaves, added on.

Do not make it too watery, otherwise it normally turns out well.

Thanks to Nirosha for the istu recipe. What masalas are to be used - asafoetida, turmeric, corriamder powder, ginger ??? Also what is Bombay Onion - here we have white onions, red onions (more like the ones in India) and frozen small onions from India (the ones for sambhar, etc).

The istu I remember did not have coconut milk.

And other hubbers, if you know any other recipe for istu, please post. Thanks.

Hi members,
I am a new member and would like to have the collection of Mrs. Mano's recipes. I would really appreciate if anybody could send me the collection (just her recipes) to my id ram76_us@yahoo.com.Thanks. Ramya

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Originally Posted by Mrs.Mano

Hello Tomato!
The final texture of the Microwave palgova will be like ‘THIRATTUPPAL’.
Microwave palgova can be served hot. If you want to chill it before serving, the final texture must be a little watery.

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Thank u Mrs. Mano for the clarification. But Guess what I don't really know what ‘THIRATTUPPAL’ is !! :oops:
But I sincerely appreciate the trouble u take to clarify all our doubts. Thank u very much.
Anyways I did try out ur recipe and i'm happy to say that it tasted great. :D
Do post similar quick and easy recipes which can be made in the microwave oven.
Warm Rgds,
Tomato.

Hello Mrs. MAno,
I would really appreciate if you could send me the recipes to my id asterix--obelix@hotmail.com.
Thanks in advance.

Quote:

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Originally Posted by Mrs.Mano

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.

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Mrs Mano,
What do you mean by plain flour? Is it Maida? Please let me know.

Thanks !!!!

hi all,
i would really appreciate if anyone could send me the recipes to my id asterix--obelix@hotmail.com.I am too eager to try them out.
thanks

Dear Mrs Mano:

Thanks for the idli mavu explanation. I agree with you on soaking for long hours. I live in the US and I have been making idlis. I think even fermenting happens better when soaked longer.

Recipes have been mailed as a zip file to asterix--obelix@hotmail.com,ram76_us...ueen@gmail.com.

Thank you so much sangeetha .

Hi All,

I a new bee to this topic and also to the forum. Can anyone send me the entire recipe collections please?

Email : narasu03@yahoo.com

Hi, :wave:

Inniya Tamil Puthandu Nal Vazhthukkal.

Happy Vishu

Anitha

hi

Quote:

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Originally Posted by Thattai

Hi all,

The recipes have been sent to armatos@hotmail.com, cupmom@hotmail.com, amoothe@yahoo.com.br, markna@comast.net, nutrcr0cker@earthlink.net, tulip73@gmail.com,
mierage@rediffmail.com, & ngmisc24@yahoo.com

Anuraj, please post the e-mail id where you want the recipes sent.

regards,

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Is it possible to resend the recipe to nutcr0cker@earthlink.net without the 'r'

Sangeetha, thank you for the recipes.

Hi ,
Could someone send the entire collection of Mrs. Mano's recipes to my id priyavaidya76@yahoo.com.
Thanks

Hi Sangeetha and Guhapriya,
Thanks for the recipes. I got them.

Hi,
When would be my turn to get the recipes? :(

I have forwarded the recipe collection that I received from Sangeetha to meetsaritha@yahoo.com,nutcr0cker@ear...su03@yahoo.com

thanku

Dear Mrs.Mano,
How to cook pizza, using the frozen pizza base, we get in the market. I tried in dosa pan, but the base gets very black, very fast, even before the cheese on top melts.
Should I defrost, then add the topping ? We don't use microwave, and so would like to know the method of cooking it in stove top and in usual gas oven.
Thanks in advance,
Indu.

Hello Mr.Ramanan!
Here is a link for yr request of ISHTU recipe. But this recipe has also coconut in it.
http://www.bawarchi.com/contribution/contrib4439.html

Dear Tomato!
Thanks a lot for yr feedback. THIRATTUPPAL is like thickened rabri/rabadi. I will post a few microwave recipes soon.

Hello Kushi!
Yes. Maida is ‘plain flour’ in English!

Dear Indu!
There is no need to defrost the pizza base completely. Just take the pizza base and the pizza cheese spread out of the freezer and keep them on a cutting plate for 5 to 10 minutes. Then spread all the ingredients including the cheese on the pizza base. In the meantime, heat the gas oven to 160 deg C for 10 minutes. Place the prepared pizza in the gas oven and just cook it until the cheese melts.