Mrs.Mano's Tamilnadu Delicacies

Hello Mrs.Mano,

About sotrupai, give you the detail what I read in that magazine.

In order to stop the tooth decay from spreading, take 1 portion of pepper powder and the equal portion of sotrupai and powder them. Use this powder to brush teeth and the water from the decayed tooth will come out and this is how, it will not spread any further.

I too have not heard about this sotrupai before this. Can you get back to me on the same?

Thank you and bye.

Thanks for responding Mrs.Mano, I will try the recipes shortly & tell you the result. I have another doubt regarding the grinding process for khasakhasa. How to ensure that all the particles are finely ground, both for dry powders and for wet masalas like in kurma etc. I always have quite a few granules , which never grind properly and ruin the texture and taste of the dish. And how is this khasakhasa beneficial for health ?
Thanks,
Indu.

Hi Mrs Mano,

u mentioned Sultanas 1lb in ur cake receipe. what is that? is that cake flour? can u explain?

deepali

also whta is currant?

Dear Kavitha, raisins,currants,and sultanas are all diffierent types of dried grapes. Kavitha Ravi

Dear Mrs Mano,
Thank you so much for replying to all my Queries? Regarding Maida biscuits, I was talking about the ones they use in mixtures (back in india they call the biscuits used in mixture like that) they are diamond shaped, they usually fry it in oil. I need the basic recipe for this and I also wanted to know whether instead of frying it in oil, whethere these Maida biscuits can be baked, not in microven but in normal ovens.

Thanks for posting the links on Paneer too!

Hi Apujittu,

For making maida biscuits,prepare a dough just like chappathi dough using maida flour.Roll it just like chapathi and cut it into diamond shape and deep fry.I generally use red chilli powder along with the dough for karam taste.

sk

Thankyou so much Kavitha Ravi.

Dear Mrs.Mano,
How are u ?Thanx for ur recipe on aloo bonda..I appreciate it..I have been absent from this thread for some time..Looks like there is a lot of catching up to do..

Thanx and regards,
Suganthi

Dear Mrs.Mano,
I made 'Muttai Dosai' [spicy & 'kicking' taste] and 'Spring Dosai' yesterday and it was simply superb ! My kids enjoyed esp. the spring dosai, calling it as 'Pizza Dosai' ; it is a very nice way of giving vegetables to kids.

Thanks a lot for your fantastic recipes,
Indu.

Hi Mrs Mano,

I made urundai kuzhambu yesterday,it was very tasty..thanx a lot...
Can you plzzz post the recipe for kara adai and also the sidedish.

Thanx a lot
sk

Hi Mrs.Mano,
Can you please give tips on how to get the dryness in any greens [palak, keerai etc.] poriyals ? Always the palak poriyal I make, is wet and not dry , udhir udhiri. I move the greens to the side and let the excess water evaporate. But more I do this, more water comes, and even the palak's colour becomes very darker. Please suggest a solution for this . Also, when using egg whites for omelettes or other recipes, how to store the egg yolks and for what dishes can I use them ?
Hope it is not a trouble for you, do reply when you have free time .
Thanks in advance,
Urmila.

Mrs. Mano.

Could u pls post the recipe for "BUTTER CHICKEN"


Thanx
Noodles

mrs. Mano,


Since u r from Sharjah, U might have tasted chicken Kadai(Form Pakistani Restaurents) Can u post the recipe to get the same taste!

Noodles!

Quote:

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Originally Posted by apujittu

Hi Mrs Mano,
Can Paneer be baked instead of being fried !. In recipes like Palak paneer & so on..

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Apujittu,

I tried baking paneer once..but it is not the same..it was dry and 'rubbery'..

Dear Mrs.Mano,
I tried ur peerkangai kosthu and it tasted great..can i make peerkangai kootu the same way as chow chow kootu?..I have ur recipe of enna kathrikai curry which got raves from my family but not the kuzhambu?Please tell me where i can get it..And lastly i wud love if u cud post the recipe for bisi bele bhath..I usually make Mallika bhadrinaath 's version of it but am very eager to see ur take on it.. :D

Thanks and regards,
Suganthi

Dear newbee!

To my knowledge, there is no kuzhambu variety using papaya. There are gravy and curry varieties only.

Hello R!
I think it is “sotruppu” which means table salt.

Dear Indu!

It is a bit difficult to grind kuskasa[poppy seeds] into a fine powder. If you grind it with some spices like fennel seeds, then you can get a slightly coarse powder. To get a paste, you must soak it in a little warm water for 30 minutes and then grind. If you want to add in kuruma varieties, you can grind straightly it with coconut and green chillies. You can definitely get a nice paste. Other wise just fry them in a little oil for a few minutes and then grind. You can get a fine paste.
Kasakasa is very cool and its paste removes the ‘podugu’ in the scalp. We can make gheer with kasakasa alone and it gives a cooling effect to the body. This gheer[payasam is famous in some parts of Tamilandu.

And thanks a lot for the feedback on muttai dosai and spring dosai. I am very happy that yr kids have enjoyed them very much.

Dear Urmila!
When cooking the greens like palak and Indian keerai varieties, do not add water to cook them. They have themselves enough water to be cooked. Just sprinkle a few drops of water and cook on slow fire. You can get definitely dry and greenish curry. The green colour should not change. When the keerai is cooked for a long time, then its flavour and taste will disappear.
Regarding the egg yolks- you can store it in a small bowl for a few hours in a fridge. You can add it to the egg curry which I have posted a few days back or in any chicken kuzhambu varieties. I usually apply it to the hair and wash the hair after some time. As it has high cholesterol, I don’t prefer to eat it much.

Dear apujittu!
I will post the recipe of “Maida biscuit” tomorrow!

I tried the MASALA KOZHI KUZAMBU yesterday (without the Masala I as I wanted to avoid the coconut) it was still very good!
However, I have a question - curious to know why you ask for onion to be seasoned twice - finally, you ask for onion to seasoned with aniseed and curry leaves and coriander leaves and added to the chicken - why do we need to season onions again? Does it to anything different?

Dear Newbee,

My aunt makes papaya sambar. For this she uses the raw/green papaya like anyother vegetable boils them and makes sambar.

Anitha

Hello

Does anybody know what is Ada pradhaman . Please can anybody post the recepie.

Thanks in advance

Priya

Dear apujittu!

Here is the recipe of Maida biscuit for you!

MAIDA BISCUIT:
Ingredients:
Milk -1 cup,
sugar- 1 cup
Ghee-1 cup
Maida [plain flour] - 1 1/2 cup
Wheat flour- 1/2 cup
Enough water
Enough oil to fry
Procedure:
Place the ghee and the sugar in a broad bowl and beat them with the fingers or with the help of a beater for a few minutes. Then add the milk and mix well. Then add the flours and mix well to form soft dough. If you need more flour, you can add enough plain flour to form the dough. It must be like chappathi dough. Then roll it to a chappathi with a thickness of ¼ cm. Cut it in to small squares and deep fry them in hot oil to a golden brown colour.
These can be prepared only by deep frying in hot oil.

Hi Mrs.Mano,

I tried the maida parotta recipe and it came out good, except i had some trouble rolling out the parotta. as i roll out each ball, it stretches and then immediately comes back to original shape, that is it becomes small again and the sides are thick. so even though i stretched it became small. but after cooking the taste was good. but is this normal or did i do any mistake? pls do give some tips on how to roll it out and cook them on tava .

Thankyou.
kz

Mrs.Mano,
Can u please post some dessert recipes. I have tried payasams and other sweets but would like to try something different.

Thankyou,
kz

Mrs.Mano,

Thanks a lot for posting the recipe for christmas cake. will try and will give you teh feedback. Thanks a lot, you are doing a selfless service.

Uma

Dear Mrs. Mano,

I have few queries regarding AAPPAM-II [with boiled rice and raw rice] recipe.

1. Do we need to grind the coconut along with the rices or we have to add only the coconut milk ?

2.If we keep the batter for overnight, will it ferment enough for the next day morning? ( i live in texas). Dont we need to add soda-bi-carbonate (or yeast) to the batter?

3. When do we need to add the salt to the batter? next day morning? or night itself?

4. Adding sugar(2-3 tsp.) to the batter is necessary?

Expecting your earliest reply! Thanks!

Mrs. Mano,

Could you please give the curry and gravy recipes with green papaya .

Thanx

Mrs Mano,Thanks for the recipes.I tried the parotta too..i had same problem mentioned earlier and also rearding murukku 2 recipe,do we have to grind the fried black gram along with rice flour?

Thanks and sorry for bugging you with questions :oops:

Hi Ruby,
It is better to grind it separately. that way u get a fine powder. u can grind it separetly and keep it in fridge and later use it to make murukku. i do it that way as making all powders and seiving and then making murukus becomes tedious in one day.
kz

Hello Sjeya!

In some gravy varieties- onion is used like that-it is boiled with the chicken first, then sometimes additional quantity of onion is fried and then ground and added to give extra flavour. If you season again the onion pieces in oil and then add it to the gravy at the last stage, the result will be extra delicious! Generally, when you cook the chicken fry, if you add a little fried onion with 1/2sp pepper powder at the last stage, you can see the difference by yourself. In some gravies, if you grind the masala with 4 or 5 small onions, then it will enhance the flavour. Onions can be added 3 or 4 times at different stages to give extra flavour in different methods.

Dear Inimai!

1. In the recipe itself I have clearly mentioned that coconut should be ground with the other soaked agents.

2. The coconut will act as an activating agent and so there is no need to add soda bi carbonate. I do not know about the climate of Texas. If you doubt about it, you can add a pinch of soda bi carbonate in the batter, mix well and keep it for the whole night. But the texture will be slightly different. You have to add the salt and mix well after grinding the ingredients. There is no need to add sugar.

Dear Mrs.Mano,
Thanks for responding on khuskhus. Like Urmila has written ,even I got wet poriyal only when cooking keerai but I NEVER even sprinkle water !! [Even salt I add only after taking down from stove].Yet the greens keep leaving the water, which I drain before serving. Should the flame be high/low for cooking ,maybe that's the mistake I'm making , can you clarify ?

Is it possible for you to post a nice recipe to get CRISP fried fish & chips, the continental favourite , popular with kids ? I've tried dozens of recipes, but though taste is fine, the outer covering of the fried fish is not at all crisp; it is more or less like eating a fish bajji only ! And even french fried potato chips, I'm not getting it crisp at all. It becomes too brown if I leave it in oil to crispen , not getting the white colour cum crispness.

Hope you can please post the recipe. Thanks & Bye.
Indu.

Dear Mrs Mano,
Thank you so much for posting Maida biscuit. I tried it, it turned out really well. I used only 1/2 cup of butter, and almost 3 cups of maida to get the chappathi consistency. The end result was really good.
I have a small doubt, which is better to use butter or ghee in biscuits & sweets.
Thank you !

Dear Mrs Mano,
I tried your dried prawn curry it tasted so good! thank you. :)

Dear Mrs.Mano,
can u tell me if peerkangai kootu can be prepared in the same way as chowchow kootu?I tried ur kosthu and it came out really well..Also,do u have any recipe for bisi bela bath?Please take ur time in replying.

Regards,
Suganthi

Hi Mrs. Mano,
Ya, the pepper chicken was as good as u can get.
My mom said I 'm gonna forget punjabi cooking soon.
Please post chilli chicken (Red coloured) curry which is dry type.
Thanx in advance.
pammi

Dear Suganthi1
I regret for the delayed reply.

Yes. You can make peerkangai koottu in the same way as we make chow chow koottu. Peerkangai always adds the extra flavour when it is added in sambar, koottu and kothsu varieties. But sometimes, there will be bitterness in some peerkangai varieties. So check its taste before cooking it.

About Bisi bela bath- I heard that the traditional Karnataka version of it has no vegetables. The main ingredients are rice, lentils and tamarind. Some people will cook rice and the lentils in equal portions. Some will add ½ or ¾ cup of lentils to 1 cup of rice. As it has so many spices, I do not like its taste. With fewer spices and without tamarind, I have posted a recipe called ‘Paruppu sadham’ previously. I have learned it form a friend so many years back. You can try it. It is a favourite dish in my household.