Thanks a lot Mrs.Mano...I'll pass on the recipe to mom... Hope she gets it right this time...:)
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Thanks a lot Mrs.Mano...I'll pass on the recipe to mom... Hope she gets it right this time...:)
Thanks a ton Mrs. Mano for the clarification.
Dear sinrultz!
Readymade rice flour is not suitable for making 'Thattai's. Here is the chicken recipe you have asked.
CHICKEN TOMATO GRAVY:
Ingredients:
Chicken pieces- 750gms
Chopped onion- 2 cups
Chopped tomato- 3 cups
Shredded coconut- 1 cup
Fennel seeds-2 tsp
Poppy seeds- 1 tbsp
Coriander powder-2 tbsp
Chilli powder- 1 tbsp
Turmeric powder- half sp
Cardamom-3
Cinnamon- 1 piece
Cloves-3
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Coriander leaves- a handful
Salt to taste
Oil- 4 tbsp
Procedure:
Heat a pan and pour the oil. Powder the cinnamon, cardamom, cloves and 1 tsp of fennel seeds and add it to the oil. Fry it on a slow fire for a few seconds and then add the chopped onion, ginger-garlic paste, and 1 cup of tomato with the turmeric powder and fry them well until they are mashed well. Add the chicken pieces with 3 cups of water. Cook for some minutes. Add the coriander powder and the chilli powder with enough salt. When the chicken pieces are half-cooked, grind the coconut with the poppy seeds, the remaining tomatoes and the fennel seeds to a fine paste and add this paste to the simmering gravy. Let the gravy simmer for some minutes until it is fully done. Add the coriander leaves.
Dear KPR!
Here is the recipe for pitlai.
BITTER GOURD PITLAI:
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http://bp1.blogger.com/_FHsezERH_qU/...0/pitlai+1.jpg
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INGREDIENTS:
Bitter gourd- 250gms
Tamarind- a small lime size
Turmeric powder- half sp
Mustard seeds- 1 tsp
Curry leaves- a handful
Chopped tomato- half cup
Tuar dal- half cup
Bengal gram- 2 tbsp
Green gram- 2 tbsp
Salt to taste
Oil- 4 tbsp
Fry the following ingredients in a tsp of oil to golden brown colour and grind them to a fine paste:
Red chillies-6
Coriander seeds- 2 tbsp
Bengal grams- 1 tbsp
Asafetida- a small piece
Fenugreek seeds- 1/2 sp
Shredded coconut- 1 cup
Procedure:
Soak the tamarind in a cup of water and extract its juice. Cut the bitter gourd in to small pieces and cook them in the tamarind water with the turmeric powder. When they are half-cooked, add the cooked dals, salt and the ground paste. When the bitter gourd pieces are fully cooked put off the fire. Heat a small pan and add the oil. Add the mustard seeds and when they splutter add the curry leaves and the tomatoes. Cook the tomatoes until they are mashed. Ad this to the pitlai and mix well Cook the pitlai on slow fire for a few minutes.
Dear Mrs Mano
How are you doin ?
How to make ragi idyappam ? I have the ragi flour . I tried once and it was a disaster(noodles were sticky) should any other flour be added with it to get the correct texture. Any inputs?
Thanks and regards
Pr
Hi Mrs.Mano,
Can you plz post the recipe for onion samosa that you get all over tamil nadu in trains, theaters, road side tea stalls etc
- Sangeetha
Hello Mrs. Mano,
Thank you for the chicken tomato gravy recipe...it was awesome..enjoyed it till the pan was screeching empty.
I always face a problem when cubing chicken to small pices for gravy..the chicken turns out very dry..any suggestions to keep them moist?
Dear Pr!
How are you?
Here I am posting the recipe for ragi idiyaappam which you have requested. You can simply make idiyaappam with ragi flour alone.In this recipe, I have added a little rice flour to enhance the taste. After the preparation of the idiyaappams, you can make idiyaappa upma, ragi idiyaappa kitchadi, dal idiyappa kitchadi and ragi idiyappa briyani. Only thing- you have to separate the idyaappam like noodles only when they are cooled.
RAGI IDIYAAPPAM
Ingredients:
Ragi flour- 2 cup
Rice flour- quarter cup
Salt to taste
Gingelly oil- 1 tbsp
Warm water- 1 1/2 to 2 cups
Procedure:
Sieve the flours. Add the salt. Mix with the warm water little by little. Make a soft dough, add the oil and knead well. Pass through the idiyaappa press on idiyaappa moulds which are greased with oil. Steam them for 10 to 15 minutes.
Hi Mrs.Mano,
Can you please post the recipes for ragi idiyaappa kitchadi, dal idiyappa kitchadi and ragi idiyappa briyani...
Dear Sangeetha!
I have posted here a recipe of onion samosa. Hope you will like this.
ONION SAMOSA:
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http://www.cambridgenow.ca/cnt/files...alt/Samosa.jpg
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Ingredients:
Sliced onion- 2 cups
Fennel powder- half sp
Chilli pr- 1 tsp
Turmeric powder- quarter sp
Ginger paste- half sp
Garlic paste- half sp
Tomato paste- 1 tsp
Chopped coriander- 1 tbsp
Chopped mint- 1 tbsp
Salt to taste
Oil- 2 tbsp
pastry sheets
Procedure:
Heat the oil in a pan and add the onion with the turmeric powder. Fry it till it turns golden brown. Add all the ingredients with enough salt. Fry for a few mintes. Thaw the pastry sheets at room temperature as per instructions. Pre heat the oven to 160 deg F. Stuff the onion mixture , close the edges and bake for 10 to 15 minutes. Instead you can fry the samosas in hot oil to golden brown after preparing the outer cover with plain flour.
Mrs Mano,
Could you please post some recipes with prawns like Prawn Varuval, Prawn Masala whenever you find time .
Thanking you,
Sindura
Thanks for the Onion Samosa recipe M'am.
Dear Mrs Mano
I am doin good . Thanks
Thanks for posting the idiyappa recipe. I will try it soon .
Regards
Pr
Dear Mrs. Mano,
How are you? Though I don't write very often I keep following the threads almost every week. It's become one of my past times now.
Yesterday, I tried your Chicken Masala and it was superb. My son and husband liked it very much. Thanks for the yet another winner.
One more request, recently I had attended a birthday party and the caterer had made a nice vegetable pulav. It was white in colour with different coloured vegetables. He had added cut mint and coriander leaves. The best thing was its taste was so good like a brinj sadam. Can you please let me know this recipe, if possible.
Thanks,
Hulda
Hi Mrs Mano,
Can you please tell me in general to make biryani with 1 cup rice how many cloves,elachi,star anise,cinnamon do we need?.I'm trying to find this for a long time now.
I can to US in 2004 and found this site and i have been trying your recipes since then.I have tried lot of ur recipes and my very very favorite is kofta pulav,ennai kathirikai gravy,mysore rasam,rava dosai..... .Thanks a ton for posting recipes for all of us.
Regards,
sk
Hi Mrs.Mano,
Recently I tried a very tasty kootu kind of dish which had ladiesfinger & dhal(yellow moong I guess)... Can u please post a recipe for it if you have one?
Dear Sindura!
I couldn’t understand your query about cubing the chicken pieces. About Prawn varuval and prawn masala- I have already posted these recipes and you can find them in the index
Dear Dev!
Here are the recipes of Ragi idiyappa kitchadi, Dal ragi idiyappa kitchadi and Ragi idiayappa briyani. I will post the vedaikkai koottu later.
RAGI IDIYAPPA KITCHADI
Ingredients:
Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chopped coriander- half cup
Shredded carrot- half cup
Green gram- 3 tbsp
Finely chopped green chillies- 1 tbsp
Salt to taste
Turmeric powder- half tsp
Shredded coconut- half cup
Fennel seeds- half sp
Procedure:
Cook the green gram until it is almost done. Pour the oil in a pan and heat it. Add the onion and fry it for a few minutes until they turn golden brown. Then add the pastes and fry them for a few minutes. Then add the tomato with the turmeric powder and the coriander leaves and fry them until the oil floats on the surface. Grind the coconut with the fennel seeds coarsely and add it along with the green gram, carrot and a little salt and fry them well on slow fire for a few seconds. Add the ragi idiyappa noodles and mix well for a few minutes on slow fire.
RAGI IDIYAPPAM DAL KITCHADI
INGREDIENTS:
Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Mustard seeds- 1 tsp
Split black gram- 2 tsp
Asafetida powder- half sp
Salt to taste
Curry leaves- a handful
Chopped coriander –half cup
Shredded coconut- half cup
Turmeric powder- half sp
Tuar dal- half cup
Bengal gram- 1 tbsp
Black gram- 1 tbsp
Green gram- 1 tbsp
Red chillies- 4
Oil- 4 tbsp
Procedure:
Soak the dals along with the red chillies for an hour. Then drain the water and grind them coarsely with a little salt. Steam the batter for 15 minutes and crush it finely when it is cooled. Mix with the shredded coconut, curry leaves and coriander leaves. Heat a pan and ad the oil. Add the mustard seeds and when they splutter add the black gram with the asafotida powder and fry them for a few seconds. Add the sliced onions and fry them until they turn golden brown. Add the tomato with the turmeric powder and fry it well until the oil floats on the surface. Add the idiyappa noodles and mix well. Then add the dal mixture and mix well.
RAGI IDIYAPPA BRIYANI:
INGREDIENTS:
Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chopped coriander- half cup
Chopped mint- half cup
Turmeric powder- half sp
Salt to taste
Coconut milk- quarter cup
Ghee- 2 tbsp
Oil- 2 tbsp
Grind the following ingredients coarsely:
Cardamom-1, cinnamon-1, clove-1, fennel seeds- half sp, green chillies- 2
Procedure:
Heat the oil in a pan, add the onion and fry well. Then add the pastes and fry them for a few minutes. Then add the tomato with the turmeric powder, mint leaves, and the coriander leaves with a little salt and fry them until the oil floats on the surface. Add the idiyappa noodles and mix well on slow fire. Sprinkle the coconut milk and mix well.
Dear Sk!
Thanks a lot for the compliments! These kinds of feedbacks and appreciations always encourage and inspire me to post more and more tasty recipes!
Regarding your query about briyani- for 1 cup of rice, you can add 2 cardamom, 2 cloves, half star anise and a big piece of cinnamon.
Respected Mrs.Mano,
Can you please post the recipe for therakkal,vengaya kose,kosu malli please
Hi Mrs.Mano, thanks a lot for the ragi idiyappam recipes...:)
Thanks Mrs Mano regards,sk
Dear Hulda Asok!
I regret for my belated reply. As I am staying in Tamilnadu now on personal reasons and traveling around, I hardly find enough time to write here. I will go back to my current residence at Dubai again in a short time and I hope then that I could spend more time in the forum hub.
Thanks a lot for your nice feedback on 'Chicken Masala'.
Here is the recipe of white pulav you have asked. This is an easy and quick method. I hope the taste will be good as you expect.
WHITE PULAO:
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http://www.tarladalal.com/RecipeImag...utespage85.jpg
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Ingredients:
Raw rice- 1 cup
Water- 1 cup
Coconut milk- 3/4 cup
Sliced onion- 1
Chopped coriander leaves- quarter cup
Chopped mint leaves- quarter cup
Mixed vegetables[frozen]- half cup
Salt to taste
Ghee- 4 tbsp
Grind the following into paste:
green chillies-2, shredded ginger- half sp, garlic flakes-4, cinnamon- 1 small piece, cardamom-1, clove-1, fennel seeds- half sp,
Procedure:
Wash the rice and soak it in the water and the coconut milk in a bowl for 15 minutes. Then add a little salt, mix well and pressure cook the rice for 3 whistles. When cooled, take away the rice and mix well.
Heat a vessel and pour the ghee. Add onion and fry till they become bolden brown. Add the ground paste and fry well for a few seconds. Then add the vegetables with a little salt and fry till they are cooked. Add the green and toss for a minutes. Add the cooked rice and mix well on slow fire for a few seconds.
Here is the recipe for 'Vendaikkai koottu' for you!
VENDAIKKAI KOOTTU [LADIES FINGER KOOTTU]
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INGREDIENTS:
Chopped tomato- 1 cup
Shredded ginger- 1 tsp
Slit green chilles-4
Chopped coriander- 2 tbsp
Curry leaves- a few
Cumin seeds- 1 tsp
Coarsely ground pepper- quarter sp
Ladies fingers cut into desired pieces- 2 cups
Turmeric powder- half sp
Thick coconut milk- 1 cup
Cooked green gram- half cup
Oil- 4tbsp
Salt to taste
Procedure:
Heat a pan and add 1tsp of oil. Add the ladies finger pieces and fry them for 10 minutes on medium fire. Take them away and again pour the remaining oil. Add the cumin seeds and when they splutter add the tomato, ginger, and the green chillies with the turmeric powder. Fry them until the tomatoes are cooked and the oil floats on top. Ad the green and fry for a few seconds. Add the ladies finger pieces with enough salt, pepper powder and the coconut milk. When the ladies fingers are almost cooked add the cooked green gram and cook for a few more minutes until the koottu is done.
Dear Dev!
I have posted the above 'Vendaikkai koottu' recipe for you! I have missed a line of addressing you when I pasted the recipe.
Dear KPR!
Here are the recipes you have asked.
THERAKKAL:
Ingredients:
Oil- 5 tbsp
Fennel seeds- 1/2 sp
Cinnamon- 1
Cumin seeds- half sp
Peppercorn- 1/4 sp
Chopped onion- half cup
Chopped tomato- 1 cup
Brinjals cut into small pieces- 1 cup
Potato cut into small pieces- 1 cup
Turmeric powder- 1/2 sp
Chopped coriander – 3 tbsp
Chilli powder- 1 tsp
Grind the following ingredients in to a paste:
Green chillies-2, fennel seeds- half sp, shredded coconut- 1 cup, cashew nuts-5, gram dal- 1 tbsp
Perocedure:
Heat a pan and pour the oil. Add the fennel seeds, cinnamon, cumin seeds and the pepper corns and fry for a minute. Add the chopped onion and the tomato with the turmeric powder and fry them well until they are well cooked. Add the vegetables with 4 cups of water and enough salt. When they are half-cooked, add the ground paste with the chilli powder. Cook the gravy well. Add the chopped coriander finally.
VENGAYA COSE:
Ingredients:
Oil- 5 tbsp
Peppercorns-1/4sp
Fennel seeds- 1/2 sp
Cumin seeds- half sp
Sliced onion- 2
Chopped tomato-2
Salt to taste
grind the following ingredients in to a fine paste:
chilli powder- 1 tsp, poppy seeds- 1 tsp, fennel seeds- 1/2sp, cumin seeds- 1/2sp, shredded coconut- 4 tbsp, turmeric powder- 1/2sp
Procedure:
Heat a pan and add the oil. Add the fennel seeds, cumin seeds and the peppercorns and fry for a few seconds. Add the onion and the tomato and fry well until they are mashed and the oil floats on the surface. Add 2 cups of water with the ground paste and salt to taste. Allow the gravy to simmer well for a few minutes until it is slightly thickened and the raw flavour disappears.
KOSUMALLI:
Ingredients:
Green gram- 1/2 cup
Shredded carrot- 1
Finely chopped green chilli-1
Mustard seeds- 1/2 sp
Asafetida powder- a pinch
Cumin seeds- 1/2 tsp
Oil- 1 tbsp
Chopped coriander- 1 tbsp
Lime juice- 1 sp
Salt to taste
Procedure:
Soak the green gram for 3 hours. Then drain the water completely. Add enough salt, carrot and coriander and mix well. Heat a small pan and pour the oil. Add the mustard seeds and when they splutter, add the cumin seeds with the asafetida powder and the green chill. Fry for a few seconds and add this to the green gram. Pour the lime juice and mix well.
Thanks Mrs.Mano... will try it out next week...:)
Respected Mrs. Mano
I made Malabar Prawn curry as per ur recipe for my father who visited us who absolutely loved it.Thank you so much 4 ur selfless help madam.
May I request u to post a recipe for bittergourd fry and malai kofta whenever u find time..
Dear Mrs Mano
I tried your radish kootu and it was awesome. Noone could recognise its radish chutney .
I will try the ragi idiyaapam soon . Feel so guilty for not trying it till now . Dont have rice flour. Have to buy next time when I go to the grocery store.
Thanks and regards
Pr
PR, is it this recipe tht u tried?...Quote:
Originally Posted by pr
RADISH CHUTNEY:
Ingredients:
Radish [diced finely] - 2 cups
Sambar onions- 10
Shredded coconut- 1 cup
Green chillies- 7
Black grams- 1/4 cup
Tamarind- a marble size
Enough oil and salt
Procedure:
In a little oil, fry the sambar onions, black gram and the green chillies. Then grind them coarsely with the tamarind, coconut and the radish.
Yes Dev . I mentioned kootu by mistake. It should be read as chutney.
Regards
Pr
Thanks pr...will try it out... :)
Dear Dev
Do u have the recipe collection of Mrs Mano (updated one) . I had some problems in the hard disk and my collection is gone . Could you please send it to prethi_vasu@yahoo.com if you have one.
Also Mrs Mano had already posted malai koftha ( if I am correct) . I am also searching for the same . I could not find in the old responses . Could you help me locating it . Please take your time
Regards
Pr
pr, I don't have her recipes file... I just search in the index here whenever I need a recipe...
Will let u know if I come across the malai kofta recipe...I see one in sun tv recipe index... chk out tht too...
Hi Mrs.Mano,
I had some guests home for lunch today & I made sambar using ur sambar podi recipe... They all liked it a lot & were surprised when I told them it's amde using homemade sambar powder!!!... they literally drank the sambar & they were almost full by the time they finished their sambar round(S) that they skipped rasam & again had samabr mixed with curd rice... :lol: Thnaks a ton for the recipe...:)
I just need a clarification from you... which variety of chillies do we use for the sambar podi... I used the long red chillies but I had to reduce the qty by almost half of what was recommended in the recipe... we get another variety of long red chillies here that have wrinkled skin which is less spicier... Which ond do you recommend?...
Dear Dev!
Thanks a lot for the warm appreciation and feedback.
I always use the long red chillies with bright red colour. [not the wrinkled one] In Tamilnadu, saaththoor milakai is like that. Do not reduce the quantity of them when making sambaar podi. It will change the taste. You can add less quantity of podi when making sambar.
I WISH ALL THE FRIENDS HERE A HAPPY AND PROSPEROUS TAMIL NEW YEAR!!!
Hi Mrs.Mano, thanks for clarifying!!!...Next time I'll try with the qty you have mentioned... I used around 12 long chillies for the qty... when I took a handful it came to around 25-30 chillies I guess... felt it's too much chillies for too little of other spices... so I reduced the qty to 12 chillies as we generally don't take much chillies... I'll try out & let u know how we like it...:)Quote:
Originally Posted by Mrs.Mano
Thank you & wish you the same...:DQuote:
Originally Posted by Mrs.Mano
Dear Mrs Mano
Tamil puthaandu nalvazhtukkal !!!!
I tried the ragi idiyappam last weekend .I prepared lemon sevai( like what we do with rice idiyappam) .It turned good . Everyone liked it . But The strings were not free like the rice idiyappam. They lost shape (unlike rice idiyappam) .What could be the reason . is that the way it is ? But I am really happy with this recipe . The recipes i have tried so far gave sticky idiyappam , became like a kazhi . This was uthir uthir.
Probably I made thin strings.. Next time let me try with the other plate( bigger holes) and let you know how it turned.
Please give me your inputs.
Thanks and Regards
Pr