Mrs.Mano's Tamilnadu Delicacies - Part 2

Mrs Mano,

Hyderabad Briyani was out of this world :D Had it with your ennai Kathrikai..Marriage made in heaven..

I have another request Mrs. Mano...Can you post a recipe for Brinjal Poriyal and Patani Kathrikai/ Karamani Kathrikai Poriyal wheneven you find time.

Thanking you once again!!!!

Dear Mrs. Mano,

I invited some friends for dinner and I made your ennai kathrika with Biryani. It was so delicious even though I made it with the long brinjal, we get here in sydney.

I just sent my friend this recipe from your site. Thanks a lot for that recipe.

I did not have a chance to try your Chicken perratl recipe as in the last minute they cancelled the request. I will try with 1 kg and let you know the results. Thanks for sharing the Chicken perratal recipe with me.

Cheers,
Hulda

Dear Mrs Mano
I tried the jangiri . It came out good . I used the cake decorating bag and tip for the jangiri pilaruthu. Shapes were not professional , but I am trying to master it . After soaking I found some of them were not soaked completely . What could be the reason . I tried with one string consistency . After a while the sugar syrup started crystallising . How to avoid it . Other than these minor issues , jangiris were very good . Thanks a lot for the recipe ..

Regards
Pr

hi pr,


i have read somewhere to avoid crystalization you have to add little bit lime juice when making sugar syrup.

rdgs,
sk

[tscii]Here I am posting a new recipe.

PARUPPU URUNDAI MOR KUZHAMBU:


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Ingredients:

Thuar dal- ¾ cup
Bengal gram- 2 tbsp
Fennel seeds- 1 tsp
Chopped coriander- ¼ cup
Chilli powder- half sp
Turmeric powder- half sp
Salt to taste
Mustard seeds- 1 tsp
Red chillies-4
Chopped tomatoes- 1 ½ cup
Asafotida- half sp
Fresh curd- 2 cups
Oil- 4 tbsp:

Fry the following ingredients in 1tsp of oil to golden brown and then grind them with 1 cup of curd coarsely:

Soaked thuar dal- 1 tbsp, fenugreek seeds- half sp, cumin seeds- half sp, black gram- half sp, green chilles-3, shredded ginger- half sp, shredded coconut- a handful

Procedure:

Soak the tuar dal and the Bengal gram with the fennel seeds in enough water for 1 hour. Drain the water and grind them with enough salt to a coarse paste. Add the chilli powder, half of the turmeric powder and half of the coriander leaves and mix well. Make small balls and steam them for 10 minutes.
Heat the oil in a pan and add the mustard seeds. When they start to flutter add the red chillies, asafetida, tomatoes, and the remaining turmeric powder and the coriander. Fry them well until the tomatoes are mashed well and the oil floats on top. Add the steamed balls with a pinch of salt and cook them on slow fire for 10 minutes mixing them well in the tomato gravy. Add the ground paste with 2 cups of water and enough salt. When the mor kuzhambu starts to simmer, put off the fire, add the remaining curd and mix well.

Dear Hulda!

Thank you very much for your nice feedback on “ ennai kaththarikkaay curry”!

Dear Pr!

It is good that you have tried the jangiri immediately. The jangiri must be hot when it is dipped in to the syrup. The syrup must be warm also. Then only the jangiris will be soaked properly.

Dear Mrs Mano
Thanks for the reply . What is the method to keep the sugar syrup warm till all the batches are complete .
Thanks and Regards
Pr

Dear Sk
Thanks for your tip . when do we add the lemon juice ?
Thanks and Regards
Pr

Dear Mrs. Mano,

I tried your spicy chicken roast recipe but unfortunately the coating did not stick to the chciken drumstick and when I fried it the coating came away seperate.

How can I make the coating adhere to the chicken when frying?

Thanking you...

Dear sinrultz!

I regret for delayed response. I was busy in my son’s engagement preparations for the past 40 days. I couldn’t open my laptop even though I tried very much.

Here is the recipe of Kaththarikkai poriyal which you have asked. For adding pattani or kaaraamani, soak them in lots of water on the previous day and cook them the next day with enough salt. Drain the water and store them in the freezer. Add a handful of either pattaani or kaaraamani when adding brinjals to the pan.

Make a few thin slashes on the chicken drumsticks while marinating them. The marinade will be soaked inside and coated well even within half an hour.

KATHTHARIKKAI PORIYAL: [BRINJAL PORIYAL]

Ingredients:

Finely chopped onion-2
Finely chopped tomato-1
Finely chopped green chillies-2
Turmeric powder- half sp
Mustard seeds- 1 sp
Black gram- 1 tsp
Cumin seeds- half sp
Shredded coconut- half cup
Small brinjal-8
Finely chopped coriander- 2 tbsp
Salt to taste
Oil-3 tbsp

Procedure

Heat the oil in a pan. Add the mustard seeds. When they splutter, add the cumin seeds and the black gram and fry them to slightly golden brown. Add the chopped onion, green chilli and the tomato with the turmeric powder. Fry them well. Cut the brinjals in to small pieces and add them to the onion mixture with enough salt. Fry them on slow fire. Sprinkle water in intervals. When the brinjals are cooked well, add then add the coconut and the coriamder finally. Fry again for a minute.

Dear PR!

You can keep the syrup warm on very slow fire. In this way, it will not become hard.

Dear Suvai!

Here is the recipe for Theeyal!

BRINJAL THEEYAL:

Ingredients:

Medium sized brinjals-6 to 8
Salt to taste
Oil- 4 tbsp
Tamarind- a small lime size
Crushed tomato-2
Curry leaves- a handful
Turmeric powder- half sp
Slit green chillies-6
Mustard seeds- 1 tsp
Dry chillies-2 [deseeded and cut into 2 pieces]

Fry all these ingredients one by one in a tsp of oil to golden brown and grind coarsely to a paste:

Shredded coconut- half cup, fenugreek seeds- 1/4sp, cumin seeds- 1/4 tsp,
Sambar onions-4, red chillies-3, coriander seeds- 1 tsp

Procedure:

Soak the tamarind in a cup of water and extract its thick juice.
Heat a broad pan and pour the oil. Add the mustard seeds and when they splutter, add dry chillies, green chillies and the tomatoes with the curry leaves. Fry until the tomatoes are mashed and the oil floats on top. Cut the brinjals into thick round slices and add them with the turmeric powder. Fry them slightly on both sides. Add the ground paste with the tamarind extract and enough salt. Cover with the lid and cook on slow fire.

Dear mrs mano..............super recipe.....loved it....thank u thank u ....en emails kidaithu irukum nu neenaikaren............thanks once again for the theeyal recipe....:-)

Dear Suvai!

I have sent a mail to you.

Here I am going to post a few recipes:

SWEET PAROTTA

Ingredients:

Wheat flour- 2 cups
Plain flour- 1 cup
Small banana-1
Finely chopped jackfruit- quarter cup
Finely powdered sugar- quarter cup
Saffron- a pinch
Warm milk- 2 tbsp
Cardamom powder- half sp
Ghee- quarter cup

Procedure:

Mix the saffron in the warm milk and let it soak for 15 minutes. .Mash the banana and the jack fruit finely. Add these with the cardamom powder to the flours and knead well. Make small balls. Pat them in to slightly thick parottas on greased banana leaf and cook them on both sides on a hot tawa with the help of hot ghee.

TOMATO ONION CHUTNEY:

Ingredients:

Chopped tomato- 2 cups
Sambar onions- 3/4 cup
Red chillies-8
Tamarind- a pea size
Salt to taste
Gingelly oil- quarter cup
Mustard seeds- 1 sp
Asafotida powder- half sp

Procedure:

Grind the tomatoes, onions, tamarind and the red chillies with enough salt to a fine paste. Hea ta pan and pour the oil. Add the mustard seeds. When they splutetr, add the asafetida powder and the ground paste. Cook it on slow fire for 10 minutes until the raw smell disappears.

Ma'am can you post a recipe for Spicy kadalai curry(to go with puttu) whenever you find time.
Also a recipe for Muttai parotta if time permits.

thanking you...your harden Fan :D

Dear sinrultz!

Here I am posting the kadalai curry. I have already posted the recipe of egg parotta in my previous thread. Anyhow I am posting it here for you. You can add an egg even to half kilo flour.

PAROTTA:

Ingredients:

Plain flour- 1 kg
Egg-1
Oil- ¼ cup
Sugar- 2 tbsps
Ghee- ¼ cup
Milk- ¼ cup
Enough salt

Procedure:

Sieve the plain flour.
Add the egg, oil, sugar, milk, ghee and the salt to the flour and mix well.
Knead to smooth dough by adding enough water.
Keep the dough covered for three hours.
Pat and knead well again till the dough becomes very smooth and elastic in nature.
Make orange sized balls from the dough and roll out each in to a thin chappathi.
Flip one of it in the air to a very big transparent circular layer and then fold it like sari pleats and roll into a round ball again.
Spread ½ to 1sp oil on the ball and keep them covered for some time.
These are called pedas.
Thus finish all the dough.
Then take a peda, pat it gently on top and flatten into thick parottas using the fingers.
Heat the tawa and cook the parotta on both sides.
After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is still hot.

BLACK CHICKPEAS CURRY:

Ingredients:

Black Chickpeas [Soaked and cooked with salt]- 2 cups
Mashed potatos- 1
Chopped coriander- half cup
Cumin seeds- 1 tsp
Chopped tomatoes- 2 cups
Sliced onion- 1 cup
Chilli powder- 1 tsp
Turmeric powder- half sp
Salt to taste
Oil- 4 tbsp

Grind the following in to a thin paste:

Fennel seeds- 1 tsp, Shredded coconut- 1 cup, ginger- a small piece

PROCEDURE:

Heat a pan and pour the oil. Add the cumin seeds and when they splutter add the chopped tomato and the sliced onion with the turmeric powder. Cook them on medium fire until they become soft and the oil floats on the surface. Add the chick peas, potato, coriander, chilli powder and the ground paste with enough salt. Add 2 cups of water. Cook them well for 15 minutes until they become to a desired consistency.

Thank you so much for the recipes...want to try them out right away!!!
Have a quick questions maam...In the kadalai curry recipe you have mentioned 2 cups cooked kadalai, So will 1 Cup raw kadalai yield 2 cup after cooked?

Dear sinrultz!
small type of black chickpeas will not double when they are soaked in water. Big type of kadalai will double when they are soaked in water overnight. the above ingredients are enough for two persons.

Dear Mrs Mano,

Can u plz post the recipe for Birinchi(fried rice/pulao) with little pieces of bread served during marriage reception.
thank you
rgds,
sk

Dear Mrs. Mano,

How are you? How was your son's engagement?

I have a question about adding salt to rice dishes like biryani. Please let me know approximately how much salt should you add when you are cooking 1 kilo of Biryani rice.
Because I sometimes tend to cook the rice seperately and bake it in the oven with the masala.

Also, is there a recent version of word document containing all the latest recipes. If yes, can you please email me at this id: hulda.amirtharaj@asic.gov.au.

Thank You,
Regards,
Hulda

Dear Mrs. Mano,

Congrats on your son's engagement. Your future daughter-in-law is really lucky to join your 'foodie' fold. She could not have asked for a better guide into the intricacies of cooking than you :thumbsup:

Thanks for the recipe of the stew. Looks really delish from the picture itself. Will try recipe and get back to you with the results.

Also, could you please give recipes using drumstick keerai? Non-veg with keerai would be really good as well, and preferably without deep frying.

Hopefully, you will be able to provide them soon, as I have a big batch of keerai that I need to use up. If not, will try the recipe next time I get my hands on the keerai. Here in Bombay, it's a little difficult to procure.

Thanks again!
Thattai

Dear Mrs. Mano,

Since the last post tried the Hyderabadi Chicken. I saw a similar recipe in my file given by you, but passed it up cos of the coconut quantity. Then I saw the later recipe with the photo and HAD to make it cos it looked so yummy!! :D Definitely a case of a picture saying a thousand words! Also, coconut was only one cup.

Needless to say it came out very tasty. Did not taste very hyderabadi (more manglorean) but still yum. There was no chilli in the ingredients, so I went back to the earlier recipe and added red chillies as mentioned there. This is the earlier list:

Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Turmeric powder- 1 tsp
Enough salt


Also, I wasn't sure whether the tomatoes, chicken etc went in raw together. So I sauteed the tomatoes in a little oil, then fried the chicken a bit and then added the rest as mentioned.

Net, net one more easy and tasty recipe. Thanks!

PS: In both the recipes, the quantity of ingredients is different, but the method is ditto. Please let me know which is the more accurate recipe to follow in future?

Dear Sk!

Here I am posting the recipe of Brinji rice for you!

BIRINJI RICE:

Ingredients:

Briyani rice- 1 cup
Coconut milk- half cup
Vettiver- 3 tbsp
Whole coriander seeds- 2 tbsp
Salt to taste
Mint leaves- a handful
Coriander leaves[chopped]- 3 tbsp
Slit green chillies-3
Sliced onion- half cup
Ghee- 4 tbsp
Bread pieces cut into squares and fried in ghee –half cup

Powder coarsely the following ingredients:

Cinnamon- 1 small piece, 2 cardamom, 1 clove, a pinch of fennel seeds

Procedure:

Soak the rice in enough water for 30 minutes and then drain the rice. Boil 2 cups of water and soak the coriander seeds and the vetti ver in it for 2 hours. Then drain the flavoured water through a muslin cloth. This water must be measured to 11/2 cups Heat a vessel and pour the ghee. Add the coarse powder. Immediately add the onions and the chillies. Fry them to golden brown. Add the greens and fry for a minute. Add the coconut milk along with the flavoured water and enough salt. Add the rice. Cook on medium fire. When the rice is 3/4th done and the water is almost evaporated, cook the rice on ‘Dhum’ for 20 minutes. Garnish the rice with the fried bread pieces.

Dear Hulda!

I am fine and thank you very much for enquiring my son’s engagement. It was celebrated in a grand style a few months back. Now I am very busy here in Tamilnadu [Thanjavur] preparing everything for my son’s forthcoming marriage which will be on 1st September.

Now, coming back to your culinary doubt-
Normally, I could not write the correct quantity of salt in my recipes. Because, each and every kind and brand of salt has different taste and in practice, I have to add a little more of salt or decrease a little salt according to its taste whenever I cook in my kitchen.
When I cook briyani, I will add salt separately to masala as well as the rice. Even for sambar, I add salt first to the vegetables with the tamarind separately and then add salt to the cooked dal.

As I was busy in my search for a suitable bride for the past 20 months, I haven’t collected all my latest recipes in my file.

Dear Thattai!

Thanks a lot for your wishes. Now I am in my native place, preparing everything for my son’s forthcoming marriage. That was why it took a little more time in posting the recipes you have requested.

About the recipes on Hyderabad chicken curry, please post here the two versions. I will then write about it.

I am posting here a few recipes of murungai keerai for you.

MURUNGAI KEERAI EGG CURRY-1

Ingredients:

Chopped murungai keerai- 2 cups
Finely chopped small onion- 1 cup
Finely chopped tomato- half cup
Turmeric powder- half sp
Eggs-4
Salt to taste
Oil- 4 tbsp
Chilli powder- half sp
Cumin seeds- half sp
Chopped coriander leaves- 2 tbsp
Shredded coconut- half cup

Procedure:

Beat the eggs with ¼ sp salt and the chilli powder. Heat a pan and pour the oil. Add the cumin seeds. When they start to splutter, add the onion with the tomatoes and the turmeric powder.Fry them until all the ingredients are mashed and finely cooked. Add the keerai with enough salt and 2 or 3 tbsp of water. Close with a lid and cook on slow fire. When the keerai is cooked, add the eggs and cook on slow fire. When the eggs are scrambled with the keerai, put off the fire and mix in the shredded coconut well with the chopped coriander leaves

MURUNGAI KEERAI VEGETABLE SOUP

Ingredients:

Murungai keerai- 1 cup
Sliced onion-1
Mashed tomatoes- 1 cup
Chopped carrot-2
Chopped cabbage- half cup
Water- 8 cups
Pepper corn- half sp
Garlic flakes- 6
Shredded ginger- half sp
Cumin seeds- half sp
Coriander seeds- half sp
Turmeric powder- half sp
Salt to taste

Procedure:

Powder the spices coarsely. Heat the water. When it starts to simmer add all the ingredients from top to bottom. When the water is reduced to half of the entire quantity, put off the fire. Drain the water. Mash the vegetables with a beater. Add the drained soup. Mix well. A tsp of butter or ghee can be added in this stage for an extra flavour.

Dear Mrs mano,

Thanks a ton for the brinji recipe.I am in boston now first thing i'll do after i reach home on monday.I just have one doubt is the vettiver you have mentioned is same one that we use in water/ face pack /scrub skin ?.

Thanks once again.
regards,
sk

Thanks Mrs. Mano for the reply. So I take it that putting the right amount of salt comes from practise.

All the best for your Son's wedding and let us know what was menu for the wedding virundhu:)

Cheers,
Hulda

Dear Sk!

Vettiver is immersed in mud pot water for its flavour as well as its medical effect in Tamilnadu. It is also used in the famous 'Thanjavur kadhambam'.

Dear Hulda!

We are on the process of selecting the traditional menus for the night tiffen for the previous day, and breakfast as well as lunch on the wedding day. I will soon put the menus as well as the invitation here for all my friends here.

Dear Mrs. Mano,

Thanks a lot for the yummy sounding murungai keerai recipes. Hope to try them soon.

Also tried the mutton chukka recipe recently. It came out very nice. Good flavour and appearance. And well appreciated by hubby and daughter... and myself too!! :D

Thanks for the recipe.

Quote:

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Originally Posted by Mrs.Mano

I am going to post a tasty chicken curry recipe here!

HYDERABAD CHICKEN CURRY

HTML Code:

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[img]http://www.sailusfood.com/wp-content/uploads/2006/06/spicy_chicken_masala_curry.JPG[/img]

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Ingredients:

Chicken cut into small pieces- 1 kilo
Mashed tomato- 2 cup
Salt to taste
Turmeric powder- half sp
Onion-2

Fry the following ingredients in 2 tbsp of ghee to golden brown:

Curry leaves- a handful, cinnamon-1, fennel seeds- 1tbsp, poppy seeds- 1 tsp, cardamom-2, shredded coconut- 1 cup

Procedure:

Roast the onions on slow fire with the outer skin until they are burnt with black colour. Then peel off the outer cover. Grind it with the fried ingredients to a fine paste. Cook the chicken with enough water, salt, the tomatoes and the turmeric powder. When the chicken is half-cooked, add the ground paste. Cook further for at least 15 minutes until the chicken is fully cooked.

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Dear mrs. mano,

Above is the recent version you had posted with picture. The following is the earlier version I had in my file:

HYDERABAD CHICKEN:

Ingredients:

Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Turmeric powder- 1 tsp
Enough salt

Procedure:

Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces are half cooked, add the ground paste and cook the chicken until they are fully cooked and the gravy is thickened.


Please let me know which is the accurate version. Thanks so much.

Dear Mrs Mano,

I usually make lot of snacks and sweets for Krishna Jayanthi but kind of repeat most of the items.I have lot of recipes for snacks,the only problem is they give rice measurements as 4 cups (soaking the rice for sometime drain ,dry and make a powder ).I don't have a indian mixie.So , i just but the ready rice flour.

Can you please tell me if they say 2 cups rice how much flour should i take?.
thank you.
regards,
sk

Dear SK!

I regret for the delay in replying to you. As my son's marriage is on 1st September, I could not access the internet frequently.

Usually 1 cup of rice yields 1 cup of flour. If the rice is soaked and then powdered, it will double in quantity. Then if we fry or steam and then seieve, for the idiyaappam, murukku
varieties again it will be reduced to one cup .So if you need one cup of rice flour, you must use one cup of rice only.

I am new to this forum. please can anyone email me mrs.manos recipe to this id:srilekhasenthil@yahoo.com

Dear Mrs Mano,

Wishes on behalf of your hubber fans on your son's marriage.
Dont know if your are settled down after the festivities...anywayz
am here with yet another recipe request.
There are fresh gongura leaves available in the market these days and was wondering if you could post some recipes with the same.
Gongura dal, gongura pachadi and gongura chicken.

Thanking you in advance...ur harden Fan

Dear sinrultz!

Thank you very much for your sincere wishes. My son’s marriage was celebrated in a grand style. I tried to download here the marriage invitation but couldn’t do it successfully from India due to the internet traffic. Now I am back to normal. I hope I can continue my participation in the forumhub without any interruptions hereafter. Here are a few recipes on Gongura leaves for you!
These two fine recipes are given by my close relative. I will again post a few recipes on gongura leaves in a few days time.

GONGURA MASIYAL-1:

Ingredients:

Gongura leaves- 1 bunch
Small garlic flakes-8
Vadagam- half sp
Green chilli- 2
Salt to taste
Turmeric powder- half sp
Gingelly oil- 1 tbsp

Procedure:

Wash and chop finely the gongura leaves. Cook them with the green chillies, turmeric powder and a little water. Then mash them finely. Heat a pan and pour gingelly oil. Add the vadagam and slightly mashed garlic flakes. Fry them on slow fire slightly. Add the mashed keerai and enough salt. Cook for a few seconds. This can be added to the hot rice and the taste will be divine.

GONGURA MASIYAL-2

Ingredients:

Gongura leaves- 1 bunch
Cumin seeds- ¼ sp
Coriander seeds [slightly mashed] - 1/8 sp
Small onions-8
Green chilli-2
Red chilli- 2
Slightly mashed garlic flakes-6
Turmeric powder- half sp
Salt to taste
Gingelly oil- 2 tbsp
Mustard seeds- 1 tsp
Black gram- half sp

Procedure:

Wash and chop finely the leaves. Cook the keerai with little water and the turmeric powder. Heat a pan and add the 1 tbsp of oil. Add the cumin seeds, and the coriander seeds. When they start to splutter add the onions, chillies and the garlic flakes and fry them on slow fire. Add the cooked keerai. Again mash finely with a masher. Again heat a small pan and add the remaining oil. Add the mustard seeds and when they splutter add the black gram and pour this on the masiyal. Cook the keerai for a few seconds.

Dear Mrs Mano
Hope you are relaxing after your sons marriage . Though I tried this recipe so many times , I end up with this question . What is the amount of baking soda to be used . Is it 1/4 tsp . I am pasting here the recipe for easy reference .
GULAB JAMUN:
Sieve 8tbsp of full cream milk powder, 3tbsp of self raising flour or plain flour, ¼ sp soda-bi-carbonate, and 1/4sp of cardamom powder thrice.
Then add 1tbsp of soft butter to it and mix well with the fingers.
Then add 2 ½ tbsp to 3tbsp of water to make a soft dough.
The dough should be soft and shiny.
Do not give pressure to the dough.
Then make small balls out of it.
Heat enough oil in a kadai.
The fire should be LOW.
Then fry the balls to a light brown colour.
This way, the balls will be fried fully.
At the other side, heat a vessel and pour 3 ½ cups of water with 2 cups of sugar to it.
When the sugar syrup starts to simmer, reduce the fire to medium and add the gulab jamuns to the syrup.
When adding the gulab jamuns, they should be still warm.
Cook the jamuns in the same medium heat for exactly 18 minutes.
This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency.
When frying the jamuns in oil, the balls should change into bigger size- they should double in size when simmering in the syrup- This is the correct procedure of making gulab jamuns.

Dear Thattai!

I regret for my delayed response in clarifying your doubt.
The second version of Hyderabad chicken is more perfect than the first one. In this recipe, you can reduce the quantity of shredded coconut to 1 or 1 1/2 cups.