Mrs.Mano's Tamilnadu Delicacies - Part 2

Hi Mrs.Mano
I wanted the recipe for rava idly.
thanks
Kritica

Hi Rajshank,

I don't see the 'Layered Parotta' recipe in the index. Can you plz let me know where it is? or can u cut & paste it here for me?

Thanks,
Malini

Hi Malini,

Its from the recipe collection of Mrs. Mano. Here is the recipe for it...

Layered Parotta (By Mrs Mano)

Sieve 1kg plain flour. Add 1 egg, ¼ cup oil, 2tbsp sugar, ¼ cup milk and ¼ cup ghee to the flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three hours. Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi. In hotels, the professional cooks will make it flip in the air to a very big transparent circular layer and then they will fold it and roll into round balls again. We could do like that only if we are trained in it. So we can fold the chappathi like saree pleats and then make it into a ball again. Spread ½ to 1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides. After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.


If u do not have the recipe collecton of Mrs.Mano, u can also checkout the below links...

http://forumhub.mayyam.com/contribs/...delicacies.doc

http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc


Hope this helps...

Rajshank

Dear Mrs Mano
Hope you are doin good . Are there any equipments to get uniform shape for cutlets ?? When i prepare it in hand uniformity is not there . Please let me know whenever you find time
Thanks and Regards
Pr

pr,

ever tried a cookie cutter?... might help...

RajShank, thanks for your reply :)

Malini

Thanks for the idea Dev

Dear Mrs. Mano,
I have a lot of seedless dates, could u suggest some uses for it.
regds,
tomato.

Dear friends
Can anyone pls let me know Mrs.R's email id ..
Thanks
pr

Dear RSankar!

Here are the recipes you have asked.

CHICKEN CHUKKA:

Ingredients:

Chicken pieces- 1/2 kilo
Shredded coconut- a handful
Coriander seeds-3 tsp
Red chillies- 10
Fennel seeds- 1 tsp
Peppercorns- 2 tsp
Cinnamon- 2 pieces
Cloves-2
Curry leaves- 1 arc
Finely chopped onion-3
Finely chopped tomato- 1 cup
Ginger paste-1 tsp
Garlic paste- 1 tsp
Turmeric powder- 1 tsp
Enough oil and salt

Procedure:

Heat a kadai and pour 1tsp of oil. Add the shredded coconut and fry it on slow fire to a golden brown colour. Take them away and again fry the remaining spices in a little oil. Grind the fried ingredients to a paste. Add the turmeric powder, the ground paste and enough salt to the chicken pieces and mix well. Heat a pan and pour 5 to 6 tbsp of oil. Add the onion with the ginger and garlic pastes .Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil floats on the surface. Add the chicken and cook on medium fire until they are well cooked and become dry.

HYDERABAD CHICKEN:

Ingredients:

Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Turmeric powder- 1 tsp
Enough salt

Procedure:

Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces are half cooked, add the ground paste and cook the chicken until they are fully cooked and the gravy is thickened.