Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Mrs. Mano

How are you? Long time since I wrote to you. But everynow and then I come and read all the topics in this thread in my leisure. I refer to your recipes like a bible for my everyday cooking.

The other day, one of my friends made such delicious pineapple kesari. Everytime I make kesari I end up making a paste and not that (udhuri type).

Please can you let me know the recipe for pineapple kesari with exact measurements.

Thank You,

Cheers,
Hulda

Dear Mrs.Mano,

yes , pls send me that recipe.

i will check that ennai kathirikai kulambu.

i like all ur recipes.i wish to try one by one.

like Hulda, i am also very eager to know abt pineapple kesari.

Thanks & regards

Dear Mrs.Mano,

i tried ur ennai kathirikai curry today.it was very nice.

i tried ur badam burfi and it came very nice.

thank u very much for ur nice recipes.

thanks & regards

[tscii]
Dear Lakshmi!

Here I am posting the procedure for the ‘chicken kuzhambu-1’ recipe. I do not understand how I have missed out the procedure and I really regret for the mistake.

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CHICKEN KUZHAMBU-I

Ingredients:

Chicken-1 kg [cut into small pieces]
Onions-3[chopped finely]
Tomatoes-1 cup [chopped finely]
Ginger paste-1tbsp
Garlic paste-1tbsp
Chilli powder-1tbsp
Coriander powder-11/2tbsp
Shredded coconut-2 cups [grind finely to a paste]
Peppercorns-1sp
Cumin seeds-1sp
Fennel seeds-2sp
Raw rice-1 handful
Cinnamon-1sp
Cloves-4
Small onions-1/2 cup[finely chopped
Enough Cooking oil
Salt to taste
Turmeric powder-1sp
Chopped coriander and curry leaves
Oil-4tbsp+2 tbsp

Procedure:

Heat a pan and roast the rice, peppercorn, fennel seeds and he cumin seeds to a light brown colour. When cooled, powder them finely. Again heat the pan and pour the 4 tbsp oil. Add the onion and fry them to golden brown. Then add the tomato with the ginger and garlic pastes and the turmeric powder and fry them until they are mashed well and the oil floats on top. Add the chicken with 3 cups of water. Cook the chicken until it is half done. Add the chilli powder, coriander powder and the coconut paste with enough salt. Let the kuzhambu simmer for 10 minutes. Add the powder and mix well. Let the kuzhambu simmer on medium fire for another 5 minutes. The gravy must not be very thick. Water can be added to the required consistency. Heat a small pan and add 2 tbsp of oil. Add the cloves and the cinnamon. Then add the small onions and fry them well. Add the greens and mix well. Add this to the simmering kuzhambu and allow this kuzhambu boil for another 5 minutes.

Dear arrecipes!

I have wrongly put Mrs.Lakshmi’s name instead of addressing you with the chicken recipe. Hope you would have noticed the procedure for the chicken kuzhambu recipe which you have requested earlier.

Dear Lakshmi!

Here is the ‘Gun Powder’ recipe for you!

GUN POWDER [BY Mr.Hemant]

Ingredients:

Red chillies-10
Gram dal [pottukadalai] - 1 cup
Garlic flakes [small] - a handful
Ghee- 2 tbsp
Salt to taste

Procedure:

Fry all the ingredients separately in the ghee to golden brown. Do not fry the garlic flakes to brown. When they change their colour slightly stop the frying. When cooled, grind all the ingredients with enough salt to a fine powder.

Dear Mrs.Mano,

thanks a lot for the recipe.surely i will try it tommorow.

thanks & regards

Dear Mrs. Mano,
Thanks for the recipe will try it and let u know. I tried ur microwave palgova and carrot halwa both was super tasty. Thanks for sharing us your wonderful recipes.

Mrs.Mano/Fellow Hubbers:
Can you please give me recipes for dry chicken/mutton fry - to be able to take these on a road trip on a hot day - I want the meat to survive the summer heat and not get spoilt.
Thanks for your response in advance.

Dear Mrs Mano
How are you doin? I have a question related to idli. I get a thin hardened layer on the top of the idlis . when it is consumed hot it is okay . But after sometime I get this layer . I prepare idlis in the cooker ( not the idli cooker) , but the regular cooker .I dont use the weight . Please clarify me when you find time .
Thanks and Regards
Pr

Dear Mrs Mano
One more question . I bought rajgara (whole) thinking that its kasakasa .Any ideas on how to use that
Thanks and Regards
Pr

Dear Hulda Ashok!

I regret for my belated reply. I was not well for the past week. Here is the recipe of ‘Pineapple kesari’ for you!

PINEAPPLE KESARI:

Ingredients:

Fine semolina- 1 cup
Sugar- 1 ½ cup
Tinned Pineapple chunks- 1 cup
The syrup in which the chunks are kept- 1 cup
Full cream milk- half cup
Cardamom powdwer- half tsp
Saffron- a pinch
Pineapple essence- 1 tsp
Yellow food colour- a few drops
Ghee- quarter cup
Water- half cup

Procedure:

Soak the saffron in the hot milk.
Combine the syrup and the water and heat it in a pan. When it starts boiling, reduce the fire and sprinkle the semolina gradually. Cook on slow fire. Add the milk and mix well. Then add the sugar and cook mixing continuously. Add the pineapple chunks and mix well. When the kesari becomes thick, add the ghee little by little. Add the cardamom powder and the essence and mix well. Garnish with fried almonds and cashew nuts.

Dear arrecipes!

Thank you very much for the feedback on carrot halwa and palgova.

Dear sjeya!

I have already posted the recipe for ‘chicken chukka’. It will be much helpful for your journey.

Dear Pr!

If you grind the black gram in the mixi, do not grind it for a long time. The heat which is produced during the grinding will change the colour and the texture of the batter. I think this is the reason for the hardened layer.

You can powder the rajgara and mix a little with wheat flour when you make dosai and chappathi.

Dear Mrs Mano
Thank you very much for your response . How are you doin now ? Take care of your health. I prepare the batter in grinder only . In spite of that a thin layer forms on top of the idlis.
One more question , what to do with the soya beans ?? any ideas .
THanks very much
Pr

Hi Mrs.Mano, hope U r fine now... take care of your health...:)

Thank you very much Mrs. Mano for the pineapple kesari recipe. Hope you health is alright now. Take care. I will surely try it this week.

Cheers,
Hulda

Dear Mrs.mano,

pls give me the recipe for chikies.

thanks & regards

Hi Mrs.Mano,

I tried ur microwave palgova recipe today... it has turned out sooooo tasty...just like the ones we get in the sweet shops in India...:) Only modi I made was I used full cream condensed milk but fat free milk powder... Next time I'll try mixing sweetended & unsweetened condense/evaporated milk or adding more milk powder coz this time it was a bit too sweet for me...

Thanks a ton for the recipe... yummy sweet in 5 mins...:)

Dear Dev!

Thanks a lot for the nice feedback on 'microwave palgova'!

This is a delicious sweet prepared with idlis.

SWEET MILK IDLI

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Ingredients:

Kaaramani- 1 cup
Whole green gram- 1 cup
Mashed jaggery- 2 cup
Shredded coconut- 1 cup
Ghee- quarter cup
Cardamom powder- 1 tsp
Enough idli batter
Full cream milk- 2 liter
Jaggery- 1 cup
Saffron- a pinch

PROCEDURE:

Soak the green gram and the karamani over night and cook in the morning. Heat a pan and add the mashed jaggery with a little water. Make syrup with one thread consistency [kambi paahu]. Add the cooked green gram, karamani, coconut and half sp of cardamom powder. Cook until it is thickened. Add the ghee and cook for a few minutes. Let it cool down. Heat the idli maker with enough water. Spread a little ghee on the idli plates. Pour 2 tbsp of idli batter in each idli mould. Place 2 tbsp of pooranam on all of them. Again pour the idli batter on all of them to cover the upper side. Steam them for 10 minutes. Take away the idlies and keep them in a shallow plate. Boil the milk until it is thickened to half of its original quantity. Add the jaggery with the remaining cardamom powder and the saffron. Again boil for a few minutes. Pour this on the idlies.

Dear Lakshmi!

I have already posted the recipes for chikkies. If you can go through the index, you can find them.

Dear Pr!

you can mix a handful of soya beans with a kilo of wheat grains to get a nutritious wheat flour. You can soak a handful of soya beans with the rice when you grind for idlies.

Do not overgrind the black gram when grinding for idlies. 20 to 25 minutes are enough for the black grams to grind. Sprinkle water twice or thrice when grinding the black gram to make the batter frothy. In this method, the idlies will be soft and white. You can add 2 tsp of aval and 1 tsp of javavrisi to soak with the rice before grinding. This will help to the whiteness and softness of idlies.

Dear Mrs.mano,

i tried ur thavala vadai,sarkarai pongal.really it was very nice.

surely i will try ur chikies recipes.

thank u for ur recipes.

regards

Dear Mrs Mano
Thank you very much for the idea of using soya beans. I tried your micro wave rava kesari and it came out very good. Thank you very much for a wonderful and easy recipe
Regards
Pr

Hi Mrs.Mano,

I tried ur recipe for araithuvitta sambar...I used radish instead of baby onions... It has come out very well... Ithanaikum I didn't add coconut as I didn't have any on hand.... Appadi irundhaalum taste super-aa irukku... Thanks a ton for the recipe...:)

Dear Mrs Mano
I tried using soya beans while grinding for idli batter . The idlis r good and no different from the regular ones (Taste and texture wise) . but more nutritious for kids . Thanks for the idea. This time I ground the ulundhu for half hour and no layer formation on the idlies ..
Thanks and Regards
Pr .

Hi Mrs.Mano,

Do u have a recipe for 'kari kozhambhu powder' tht's usually made in erode,salem areas?... If yes, please post the recipe.... Thanks...:)

Dear Dev
Do we get unsweetened condensed milk in the market ? Let me know .
Thanks
Pr

Quote:

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Originally Posted by pr

Dear Dev
Do we get unsweetened condensed milk in the market ? Let me know .
Thanks
Pr

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I thought of using evaporated milk(unsweetened)... I guess it's almost similar to condensed milk... :roll:

Hello Dev!

Thank you very much for the nice feedback on ‘araiththu vitta sambar’. As I am now in Tamilandu, I couldn’t post a reply for your request on ‘Salem Kari kuzhambu powder’. earlier. I had it through my friend and hope it will be helpful to you. Here is the recipe:

SALEM KARI KUZHAMBU POWDER:

Ingredients:

Coriander seeds- 1 kilo
Cinnamon-50 gm
Cloves-50 gm
Fennel seeds-50gm
Cumin seeds-50gm
Peppercorns-100gm
Poppy seeds-100gm
Ragi-100gm
Bengal gram-100gm
Par boiled rice- 100gm
Black gram-50gm
Annaasi poo[star anise]-10
Marattimokku-10
Bay leaves-10
Curry leaves-a handful
Cardamom-15
Jathikkai[nutmeg]-1

PROCEDURE:

Roast each and every ingredient separately and then powder them finely.

I am going to post a chutney recipe which was given to me by my relative. It was very tasty and delicious.

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CARROT CHUTNEY:

Ingredients:

Carrot-2
Black gram-1 tbsp
Red chillies-3
Green chillies-2
Big tomato-1
Shredded coconut-1/2 cup
Salt to taste
Oil-2 tbsp

Procedure:


Heat the oil and fry the red chillies and the black gram to golden brown. Take them away. In the same oil, fry the chopped tomato and green chillies first and then add the shredded carrot. Fry them for 5 minutes on medium fire. When cooled grind all the ingredients with enough salt and the shredded coconut to a coarse paste.

Dev
Should we use this karikozhambu powder only in kari kuzhambu ? Can we use it in our regular cooking ?
Thanks
Pr

Hi Mrs.Mano, thanks a lot for the podi recipe...:)

pr, this podi is used mainly to make non-veg kolambu... but it can be used to make veg kulambu as well... like this one...

http://cookingweblog.blogspot.com/20...ngu-style.html

Dear Mrs. Mano,

Hope that you are doing well. It's been a while since I logged on.

In the recent past I tried the Microwave Kesari, Mutton Chukka, Mutton kurma and wheat dosa.

The microwave kesari came out just perfect this time round. (in my earlier attempt, I did not add the right amt of water).

The chukka was also good. I tried the one without the coconut milk. It tasted quite close to what you get in the TN nv messes, but it wasn't fully there. Their chukka is dark brown in colour, while this was quite reddish, maybe cos of the tomatoes. But tastewise, this was quite close. Maybe, I'll reduce the tomatoes and increase the pepper. Do you think that will work Mrs. Mano?

Also, the recipe that you have given for mutton chukka with coconut milk, will that end up with gravy or dry? If it will be dry, I'll try that as well.

Then with the bones left from the chukka, I made the kurma to eat with dosas. That tasted very good. and was also quite easy to make, even though it seems like a bit of work when you read it.

I tried the wheat dosa recipe with only wheat. That tasted very good, and was not sticky at all. Only thing, I was not able to get crisp dosas. Is there any way to do that?

Thanks for all the recipes.

Thattai

I also like that you are now posting the pictures as well with some recipes. It's a nice touch :thumbsup:

PS: Could you please mail me your recipe file at thattai@yahoo.com?

Thanks,

Thattai

Dear Mrs. Mano,

Could you please provide recipe for savoury kozhakottai filling as well as sundal recipes?

Thanks in advance.

Thattai

Hi Mrs.Mano, tried the carrot chutney y'day... it was very tasty & very diff from the carrot chutney I usually make(ie without tomatoes)... modi I made: didn't add coconut. Add a few cori leaves to the carrots towards the end of frying & some tamarind.

Thanks a lot for the recipe...:)

Dear Mrs. Mano,

Made the tomato corriander chutney to go with dosas. Was really yum. Put only 2 red chillies instead of 4, but that turned out to be just the right amt of 'kaaram'. thanks for a super and easy recipe.

Thattai