Mrs.Mano's Tamilnadu Delicacies

Hello Mrs. Mano,

Please translate me the following ingredients :

1. how to called, kadughu in english?

2. channa dal , gram dal is this 2 same or not?

3. how to called, vendhayam in english? I read some cook books for powder, and it mentioned mustard.....is it vendhayam or kadughu?

4. how to called, perunjeeragham in english?

5. what is Red gram in tamil?

6. what is black gram in tamil?


thanks in advance.

Hello r shankar,

If I may help you,
Please click on the following link and you will get all your answers.

http://www.hemant-trivedis-cookery-c...om/glosary.htm

Hello Hemant sir,

Thank you very much for your kindly reply.

Dear Mrs Mano

Just a quick question - in the above recipe - lentils means "Thuvar dal" right ?

Regards

Ramanan

Hello Mrs Mano,

I would like to clarify if Ricotta cheese and paneer are the same. Can we substitute it for paneer in gravies. Do we have to bake Ricotta cheese , before we use it

thanks for the response

priya

paneer cheese = panir cheese = Indian curd cheese Notes: Indians like to serve this bland fresh cheese with spinach or peas. Use within a few days. Substitutes: cubes of firm tofu OR feta cheese (much saltier) To make your own: Bring one gallon of whole milk to a boil, stirring regularly. (It's best to use a double boiler to avoid scalding the milk. Don't use an aluminum or cast iron pan.) Remove from heat, then gradually add lemon or lime juice until the mixture curdles (about 3-4 tablespoons). Cover, and let the mixture sit for a few minutes. Pour the mixture into a cheesecloth-lined colander and allow the curds to drain. Rinse the curds with water and allow to drain some more, then fold the cloth around the cheese and use a weighted plate to press more moisture out of it for a few hours or until it becomes firm.

For more details refer to

http://www.foodsubs.com/Chefresh.html


I have sucessfully substituted firm tofu (also refered to as tau kwa) for paneer. But when using tofu u need to drain it well and press it in several layers of kitchen towels. After this u can cut it into cubes and shallow/stir fry it with a tsp of ghee. Tofu in itself is quite bland, a tsp of ghee help make it more flavourful. Then u can add to the curry of ur choice.
You could also marinate tofu in masala paste and grill it like u would 'paneer tikka'

Hi Mrs. Mano,

Yesterday night we had pepper chicken brought in by a friend from a eatery.
wud u please lemme know the recipe?
Thanx in advance

Dear Tatstemakers!

I regret for my delayed response. I have searched in my files for a suitable recipe with ladies finger which goes well with Chappathi. But I couldn’t find one. I have already posted a recipe of ladies finger named as “vendaikkai aviyal” which goes very well with chappathi. It is in my attachment of recipes. Here is also a link for “ladies finger” recipes. Hope this will be helpful.
http://www.udupipages.com/recipe/lady.html
I am posting here a recipe which is very suitable for Chappathies and roties.
SPICY EGG CURRY:
Ingredients:
Eggs-2
Green gram- 1/2 cup
Onion-2 [finely chopped]
Chopped tomatoes- 1 cup
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Fennel seeds- 1 tsp
Mustard seeds- 1 tsp
Chopped coriander leaves- 1/2 cup
Chopped green chillies- 2 tsp
Oil- 3 tbsp
Shredded coconut- 1/4 cup
Salt to taste
Procedure:
Wash the green gram in water and boil it with 4 cups of water and the turmeric powder. When the dal is cooked to its 3/4th, add the chopped onion, tomato, green chilies, chilli powder and the coriander leaves. Cook for 10 minutes on a medium fire. Heat a small kadai and pour the oil. Add the mustard seeds and when they splutter add the fennel seeds. When they become lightly brown, add this to the vegetables. Add the shredded coconut and cook for a few more minutes. The curry should not be thick. It must be a little watery. Now break the eggs and add them to the curry one by one in a circular motion. Close with a lid and cook for 10 minutes on medium fire. Now mix the curry well and spicy egg curry is ready to serve.
You can see a fine explanation about Ricotta cheese in the following link. You can substitute soya bean curd [Tofu] which is fat-free and healthier.
. http://homecooking.about.com/cs/chee.../a/ricotta.htm

Dear Indu!
You can store pulses, spices and rice in air tight plastic boxes as well as in glass jars. Please make sure beforehand whether the bottle or box had been washed and dried well. If we use them with a clean spoon, then there will be no bugs.

Dear Mrs. Mano,

I tried your somasi and thattai recipes and it was a big hit. Kudos for your work!

Thanks a lot!

Hi Tomato

Thanks for the explanation on paneer

priya

Hello Mrs Mano

Thank you very much for the recipies . I am going to try them today


Priya

I am new to this site ..I stumbled on this site yesterday and found it so interesting that since yesterday i have spend hours in different groups. really it is so interesting site and all groups..

can anybody please send me collection of Mrs Mano's recipie on jigna5@hotmail.com
also if any of you have collections from other groups i will aprreciate your help..

Can somebody send me Mrs.Mano's recipes to shebaj@hotmail.com
Thank you,

Dear Pammi Randhawa!

Thank you very much for the compliments. This kind of appreciation always inspires me to concentrate on my work with much enthusiasm and dedication.
About kalpasi- it looks like a dried flower. It has a strong garam masala flavour.

About pepper chicken recipe- I have already posted it and it is in my attachment. For you, I am posting here another recipe of pepper chicken.
PEPPER CHICKEN-II:
Ingredients:
Chicken pieces-1 kilo
Chopped onion- 1 cup
Chopped tomatoes- 1/2 cup
Coarse pepper powder-1/2 tsp
Salt to taste
Oil- 5tbsp+ 1 tsp
Chilli powder- 1 tbsp
Turmeric powder- 1/2 tsp
Curry leaves- a handful
Fry the following ingredients in a tsp of oil and then grind them to a fine paste:
Garlic flakes [small] - 10
Shredded ginger- 1 tsp
Peppercorns- 2 tsp
Cumin seeds- 1/2 tsp
Fennel seeds- 1 tsp
Powder the following:
Cinnamon pieces-1 tbsp,
Cardamom-5,
Cloves-5
Procedure:
Heat a kadai and pour the remaining oil. When the oil becomes hot, add the onion and the tomato. Fry them well until they are mashed and the oil floats on the surface. Then add the powders except pepper powder, ground masala and the chicken pieces with enough salt. Cook the chicken on medium fire until they are cooked well. At the last stage add the pepper powder and the curry leaves and cook for a few minutes.

Dear PR!
I felt happy to know that you have got a delicious sambar! Thanks a lot for the feedback!

Dear Mr.Ramanan!
Yes. Lentils and thuar dal are the same.

Dear Inimai!
I am glad that you have got good results with thattai and somasi. Thank you very much for the feedback.

Hello Mrs. Mano

Great job ..really appreciate your effort
I could not get your recipes posted at the very beginning so, could you please send me the entire collection of your recipes to

rajsandhome@yahoo.com

Thankyou
Sandhya

Hi Mrs. Mano,
u r a dear . I never thot that u wud be so quick.
ur recipe is very different from what I cook. We have Murg Kaali Mirch but the difference in process and ingredients is evident.
I will try this one out this Sunday and let u know.
Thanx once again for ur time.

pammi

Dear Mrs. Mano,

Came across the following recipe from ur collection.
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SNAKE GOURD KOOTTU-III
Ingredients:
Snake gourd- ½ kilo, lentils- a handful, split green gram- a handful, mustard seeds- 1 tsp, turmeric powder- 1tsp, shredded coconut- a handful, sambar onions[finely chopped]- ½ cup, crushed tomato-1 cup, coriander powder- 1 tsp, peppercorns- 1 tsp, cumin seeds-1 tsp, chopped coriander leaves- a handful, enough oil, salt to taste, chilli powder- 1tsp
Procedure:
Cook the dhals in a pressure cooker. Grind the coconut with the peppercorns and the cumin seeds finely. Heat a kadaia nd pour 4 tbsp of oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the onion and the tomato with the turmeric powder and fry them until the oil floats on the surface. Add the sliced snake gourds and cook them with the powders, enough salt and a little water. When they are almost cooked, add the ground paste and mix well. Cook for a few minutes. Add the coriander leaves and mix well.

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Would like t give it a try. I would like to know whether the final consistency should be like sambhar or is it a dryish kind of dish? What is this koottu served with- rice/chapathi? Pls bear with me coz i'm new to tamil styles of 'koottu'.
We do prepare something called 'koot' but only with yam and bitergourd. The koot we prepare is a kind of fresh pickles which lasts only for 2-3 days that too if refrigerated.
But I see a lot of 'Koottu' recipe in this forum using a variety of veggies, thats why i'm curious to know.

Anyone who knows abt Tamil style 'koottu' pls feel free to enlighten me.

Hi Mrs Mano,

i came across ur thread it was gr8! i missed that thread as i joined very late. is it possible for u send ur receipe collection. i am eager to try ur receipes.r u not thinking of new starting a new thread? it would a pleasure.

regards
deepali

hi mrs mano, i double checked the recepiecollection that i have which was sent by one of the good hubber but i don't find the cashew nut burfi recepie in that. can u kindly repost it when ever time permits?thanking you

Hi

Dear Mrs. Mano,
I have a doubt is KALPASi & star anise are the same....

Dear Mrs Mano,
I know pongal is the easiest of all, but it is sometimes tricky too. I have served pongal to my Husband in all its form right from porridge style(soon after marriage i didn't know to make it) to quite good one toos. But i was never satisfied as i wanted the Restaurant style!. Yesterday I tried your recipe , I should really tell you,It came class. I used pressure cooker instead of direct vessel(which gives better taste). But still the taste was the same.Thank you so much.

Hello Sandhya, Suganya and Sjeya!
I have just sent the attachment of my recipes for you!
Hello BKJigna!
My mail with the attachment of recipes has returned back to me with a failure notice.

Dear Tomato!
The final consistency of ‘koottu’ will be like a gravy. ‘koottu’ means the addition of 1 or more vegetables in a dish’. It goes well with rice-particularly with ‘pepper, vaththal and puli kuzhambu varieties’. It may be taken as a side dish with chappathi also.

Hello Deepali!
If you inform here yr Email address, then it will be possible for me to send you the recipes attachment.

Hello Luz!
Here I am re-posting the recipe of Chashew nut burfi. It is there in my attachment after the recipe of BIITER GOURD PODIMAS.

CASHEW NUT BURFI:
Ingredients:
Raw cashew nuts- 1 cup
Sugar- 2 cups
Saffron- a pinch
Ghee-1/2 cup
Milk- 2tbsp
Method:
Powder the cashew nuts first and then grind them to a paste by adding the milk gradually. Heat a kadai and place the ground paste with the sugar in it. Cook on a slow fire. Add the ghee little by little until all the ghee is absorbed in it. Add the saffron and cook until the sweet leaves all the sides and a shining appear on the surface. Pour it on a greased plate and when cooled cut it into desired pieces.

Dear apujittu
Kalpasi and star anise are different spices. Kalpasi is like a dried flower with an irregular shape which has black and white colours in it. Star anise is in reddish brown colour and looks like exactly as a flower.
I felt very happy to know that you have prepared a delicious pongal. Thanks a lot for the feedback.

Thankyou Mrs. Mano I have received the document of recipes .

Thankyou
Sandhya

hi Mrs. Mano,

my id is deepalisoumil@yahoo.com

thanx

Mrs Mano,

is it a kaju katali ( u mentioned kaju burfi) receipe? i love kaju katali. i will try. i tried once before. it was very smoft i couldn't bring stiffness.
can u pls tell me what to do in such case.
thanx.

deepali

Hello everybody..
I am sowmya.I really appreciate Mrs.Mano and team for the excellent job.I would like to get Mrs.Mano's recipes.I would appreciate it if one of you could send across the same to my email id..
lakshmyanand@yahoo.com.
Thanx in advance and looking forward to be an active member on this thread.
Regds
Sowmya
_________________
In god we trust

Hello Mrs. Mano,

I tried the MEEN KUZHAMBU from your recipe archives. It was very good. I am sure the leftovers are going to taste even better :P

Thanks
Samika

hi mrs mano, thanks for reposting the recepie. i will try it and post the result. as u said that it was next to bittergourd podimas i even checked for that , couldn't find that also. so pleeease can u said the collection at my id latha_rajendran@hotmail.com. for i don't want to miss ur recepies cos i like them. thankingyou

Hello Mrs.Mano,

Tried ennai kathirika kuzhambu. It was Yummyyy. had with chapathi. Thks a lot!!!

Hello Samika!
Thanks a lot for the feed back on meen kuzhambu.

Hello Kavitha senthil!
Thank you very much for the feedback on ennai kaththarikkai kuzhambu. Normally it is a best side dish for briyani varieties in Tamilnadu.