Mrs.Mano's Tamilnadu Delicacies

Dear Mrs. Mano,
Thanks for clarifying my query. Sorry I couldn’t reply sooner. I would appreciate if you could give me the recipe for aloo bonda. Please take your time.
Thanks & Regards,
Suganthi.

thanku

Hello Mrs Mano

Thank you for showing me the Ishtu recipe on Bawarchi. Looks coconut is an integral part of isthu. Ramanan

Ramanan

Hello,

Can anyone send me the entire collection of Mrs.Mano's recipes.

Thanks.

Sankar

The entire collection of Mrs.Mano's recipeshave been sent to your e-mail address sanrays@gmail.com Enjoy.

Ramanan

Thanks very much Mrs.Mano, for such a prompt response. Will try out your method and let u know.
Can you give tips on how to get correct round shape of paniyaram ? I always get little concave cups and if I pour more batter {to get the globe shape}, the paniyaram remains uncooked in the centre .

And also, I would like your advise on the correct type of vessels to use in Indian cooking, like for sambar, rasam etc. is non-stick ok or should we use only steel ? Likewise, for deep-frying vada, poori, appalam, I'm using the iron vanali {which I also use for roast poriyals}, is that harmful ? Do suggest , whenever you have time, the correct vessels to be used for all items we normally cook.

Thanks a ton for your time,
Indu.

Hello Suganthi!
Here is the recipe for ALOO BONDA [POTATO BONDA].
POTATO BONDA:
Ingredients:
For potato masala:
Potato-250 gms, onion[sliced- ½ cup], chopped green chillies- 2 tsp, chopped coriander leaves- ¼ cup, curry leaves- 2 arcs, mashed tomato- 1/3 cup, turmeric powder- ½ tsp, gram dal powder- 2tsp, mustard seeds- 1tsp, black gram- 1 tsp, Bengal gram- 1 tsp, salt to taste, cooking oil- 3tbsp, asafetida powder- 1 tsp
For the batter:
Gram flour-2 cups, plain flour-2 tbsp, raw rice flour- ¼ cup, corn flour-1tbsp, chilli powder-1/2 tsp, soda bi carbonate-2 pinches, salt to taste, and enough oil to fry
Procedure:
Pressure cook the potatoes. When they are cooled, peel the skins and mash them finely.
Heat a kadai and pour the oil for masala. When the oil becomes hot, add the mustard seeds. When they splutter, add the black and Bengal grams and fry for a few minutes to a golden colour. Add the chopped onion, green chillies, turmeric powder and the tomatoes and fry well until they are cooked and mashed. Add the chopped coriander leaves, curry leaves and the mashed potato with enough salt and the gram dal flour. Fry them on a slow fire until they are well combined to a solid mass. When cooled, make small balls out of them.
Put all the flours with the chilli powder, soda bi carbonate and salt in a bowl. Make a batter like idli batter by adding enough water to them. Let the batter stand for ½ hour. Heat a kadai and pour enough oil for frying the bondas. When the oil becomes hot, take a ball, dip in the batter,coat evenly and toss it in the hot oil. When it turns to a golden brown colour, take it away and put it on a kitchen towel. You can fry 5 bondas at a time. Thus complete all the balls

Hello Saritha!
Thanks a lot for the feedback on Carrot Halwa.

Dear Indu!
The batter for the paniyaram should be like the idli batter. If you pour a tsp of batter, the batter itself will sit into a round shape.
For preparing sambar, rasam and koottu varieties, you can use Hindalium vessels. [It is also called as Calcutta chatti]. I always do not prefer non-stick vessels as they get cracks even if we use them very carefully. Very expensive non-stick vessels do not yield to cracks. Copper bottom vessels absorb heat quickly and we should be very careful in cooking these vessels. For frying vada, poori and appalam, iron kadais, non-stick kadais and hindalium kadais are suitable. It is not harmful in cooking iron vanali.

.

ty

Now I am posting a few recipes on young jackfruit. Young jack fruit is also called as Pala moosu and palakkai in Tamil.

PALAMOOSU PORIYAL: [YOUNG JACK FRUIT PORIYAL]
Ingredients:
A small palamoosu-1, shredded coconut-1/2 cup, chopped onion- 1 cup, chopped small onions- ½ cup, chopped green chillies-2tsp, mustard seeds- 1tsp, black gram- 1tsp, chopped coriander leaves- ½ cup, salt to taste, oil- 3tbsp, turmeric powder- ½ tsp, curry leaves- a handful.
Powder coarsely the following ingredients:
Cloves-2, cinnamon-2 pieces, fennel seeds- 1tsp
Procedure:
Remove the hard outer layer of the palakkai with the help of a sharp knife. Cut it into 2 pieces. Remove the center bone which is in white colour. Then cut the whole palakkai into 1” cubes. Cook them in plenty of water until and drain the water completely. Put 2 or 3 pieces in a miixi and run the mixi just for a second. You can get a nicely shredded palakkai. Thus shred all the cooked pieces. If you run the mixi for more than a second, the outcome will be sticky.
Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the black gram and the curry leaves and fry them for a few seconds. Now add the chopped onions, the sambar onions, green chillies, chopped coriander leaves and the ground powder and fry them to a golden brown colour. Now add the shredded palakkai with the turmeric powder and enough salt and mix well. Fry on a slow fire for 10 minutes. When ever thing is combined well, add the shredded coconut and mix well.
PALAKKAI VADAI:
Ingredients:
Small palamoosu-1, turmeric powder- ½ tsp, lentils- ½ cup, Bengal gram- ½ cup, red chillies-8, fennel seeds- 1 tsp, cumin seeds- ½ tsp, chopped onion- 1 cup, chopped coriander leaves- ½ cup, curry leaves- a handful, salt to taste, enough oil to fry
Procedure:
Shred the palakkai following the procedure in the above recipe. Then run the mixi for an additional second so that the palakkai will be sticky and will have a ground texture. Soak the dals for an hour and grind them with the fennel and cumin seeds and the red chillies to a coarse paste. Add the palakkai to this paste with the chopped ingredients, turmeric powder and enough salt. Mix well and make small balls out of them. Flatten them into vadais and deep fry them in hot oil to a golden brown colour.

Hello Saritha!
Thank you very much for the feedback on Microwave rava kesari.

Hello ramanan,
Thanks for the recipes.

Hello Mrs.mano,
Can you give palakai kutoo too. Thks

hi,
pls send me the mrs mano recipe to my mail id dewhoneycream27@yahoo.com.sg, cansomebody give mrs mano recipe index with pagenumbers so that i can check with my list , if u have pls send me too thanks in advance .


regds
honey

Can someone email the recipe collection to rsaforjm@hotmail.com
Thanks

Dear Mrs Mano

Can you please give the recipe for thukayal - parrupu thukayal, chaco thukayal and pirtankai thukayal ? If possible, I'll prefer it without onion and garlic. Thanks. Ramanan

I have e-mailed the above to Honeydew and Raviss. Ramanan

I am new here. Loved the recipes. Wonder if someone could send me the whole collection of Mrs Mano's recipes and the others as well to lc2flc2f@yahoo.com.sg. Thanks. This is such a delightful forum.

Jayda

thanks ramanan

Hello Kavitha Senthil!
As palakkai has a strong flavor, I think that it does not go well with koottu recipe. Its flavour suits for kuruma recipes

Dear Mr.Ramanan!

I will soon post the recipes of thukaiyals you have asked! But, what is chaco thukaiyal?
I have prepared today yr recipe of groundnut powder and it was very delicious to eat with hot rice and ghee. Thank you very much for the tasty recipe.
In yr recipe of groundnut sauce, you have not mentioned the quantity of tamarind and the garlic flakes. Could you please clear it?

thks for the reply mrs mano.

hi mrs mano, want to know if making cashew burfi is same as almond burfi, like the measure and process.etc. please clarify

Dear Mrs. Mano

Thanks for your post.

Chaco is what is known as "chou chou" in Madras. It is called chaco here.

I am glad that you liked the groundnut powder.

Re. your query, the peanut sauce has tamarind but not garlic. I use about a tea spoon of tamarind concentrate. The Dry Peanut Chutney has garlic but I prefer to not use it. The original recipe I have does not mention the quantity of both these ingredients.

Hope this is helpful. Regards.

Ramanan

Hi Mrs. Mano,
Can u pl send me link /recipe collections of ur recipes at
following email

p_randhawa69@yahoo.com

will be much obliged

Pammi

Dear Mrs Mano
Thank you very much for the tip about cutlet . I tried ur sambar powder and the sambar tasted like kalayana veetu sambar . Eveyone in my home liked it .. Thank u very much
Regards

horsegram : soaked for 2 nights(they take atleast 2/3 days to sprout) soak in water the first day. for the second and 3rd day drain out the water and keep sprinkling some water now and then.
pressure cook till 3 whistles.
yam : 1 small cut into medium pieces. (boil with little salt ,termeric and tamrind juice)
masala: kashmiri red chillies( 7/8)
corriender seeds 1 tbsp
jeera 1/2 tsp
mustard 1/2 tsp
methiseeds a pinch.
onion 1/2 cut
garlic flakes 2
coconut 1/2 grated.

grind the masala into a fine paste . boil this in a kadai , when the masala has left the raw smell add the pressure cooked horsegram and the boiled yam. boil for 2 mts.
season with coconut oil. add mustard , broken red chilli , curryleaves and a pich of asifotida.

Dear Mrs Mano,

Could you please post me your recipes at soniaattavar@hotmail.com or sonia@pfsdubai.com


Thanking you

Sonia

Dear Sonia

The above has been sent to you via e-mail. Enjoy. Regards. Ramanan

Dear Ramanan,

got the recipes. thanks a lot.

Hello Mrs Mano

I am new to the hub. I must congratulate you for your remarkable recipies . I would like to know the recipie for Bhindi masala which is made as a side dish for chapathis. And also would like to have some recipies that can be served with chapathis .

Thank you

Priya

Dear Ramanan!
Thanks a lot for the explanation on Groundnut sauce. I forgot to mention one thing. I have added 3 fried red chillies instead of chilli powder in the groundnut powder recipe.
About the thukaiyal varieties- there is already a ‘Peerkangai chutney’ in my recipes collection. Here are the thukaiyal varieties you have asked!
PEERKANGAI THUKAIYAL:
Ingredients:

Peerkangai- 250 gms, 2 tbsp black gram, 2tbsps Bengal gram, asafotida- a pea sized, red chillies-3, green chillies-3, tamarind- a gooseberry sized, oil- 3tbsp, salt to taste
Procedure:
Heat a kadai and pour the oil. Fry the asafotida, and the dals to a golden brown colour. Then add the chillies and the peerkangai pieces and fry till the vegetable becomes soft. When cooled, grind the fried ingredients with the tamarind and enough salt to a coarse paste.
CHOW CHOW THUKAIYAL:
Ingredients:
Chow chow- 1 [medium sized], chopped tomatoes- ½ cup, lentils- 2 tbsp, black gram- 1 tbsp, asafotida- a pea-sized, tamarind- a marble sized, red chillies-3, green chillies-2, oil- 2 tbsp, salt to taste
Procedure:
Cut the chow chow in to small pieces. Heat a kadai and pour the oil. Add the dals and the asafotida. Fry them to a golden brown colour. Then add the chow chow pieces with the chillies and fry till the vegetable become soft. When cooled, grind all the ingredients with the tamarind and enough salt to a coarse paste.
PARUPPU THUKAIYAL:
Ingredients:
½ cup lentils, 1 cup- shredded coconut, peppercorns- ¼ tsp, red chillies-3, garlic flakes-3, salt to taste, 3 tbsp- oil
Procedure:
Fry the lentils in the oil to a golden brown colour. At the last stage add the peppercorns and the red chilies and fry for a minute. When cooled, grind the fried ingredients with the shredded coconut, garlic flakes and enough salt to a coarse paste.

Hello Luz!
Cashew nut Burfi recipe and Almond burfi are different recipes and the ingredients in both recipes vary. I have already posted them and they are in my recipes collection.

Hello Pammi Randhawa!
I have just sent to you my recipes collections. Hope you would have received them by now.

Hi Mrs Mano,

Tried a couple of your recipes - liked them. Could you send your recipe collection to my email pls - lc2flc2f@yahoo.com.sg. This is my second request. Appreciate it. Thanks.

Jayda

Hi,

I live in US and have been reading all the posts. Everybody is praising Mrs Mano's recipes that I surely want to try it. I am not a good cook and hence looking for authentic recipes. It would be of great help if I can I get the copy of recipes

Thanks,

Thanks once again Mrs.Mano, for your prompt response.
One more query in the same vein, what is the best containers for storing pulses, spices , rice etc. I use some plastic [pearlpet] stuff and some steel 'sambadams' but they are not air-tight at all....very often I get small insects in mungdal, pottukadalai etc.

Your reply would be extremely useful and timely since my sis. in law is just starting her home here, and she can straightaway purchase accordingly.
Many thanks,
Indira.

Dear Mrs Mano

Many thanks for posting the Thukial recipes.

Ramanan

Hi Mrs. Mano,
Thanks for the recipe collection. very gingerly I tried chicken masala .
It was very different from what we Sardars are used to. This is the first time, I've tried to cook pure south Indian chicken preparation.
All of us liked it so much that I would be trying out more of the good stuff as and when I can. Which I promise you will be very often.
I am happy that I landed in Forumhub while searching some recipe last week.
Both Mr. Hemant and yourself are giving ur best to people.
By the way, in one recipe , u hv mentioned kalapasi .
What's dat ?
Thanx again.