Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Mrs. Mano,

Made the Coconut Chutney III and idli podi (one with til and curry leaves) today.

Both turned out very nice. Thanks for the tasty recipes.

Dear Thattai!

Thank you very much for the nice feed backs on egg masala curry, sambar sadham, idli podi, chutney and paruppu rasam. In fact, the sambar sadham is the most favourite food for many of my friends.

Dear suvai!

How was basunthi? Has it turned out successfully?

Dear sinrultz!

Here is the recipe of channa masala for you!!

CHANNA MASALA [CHICK PEAS MASALA]:


Ingredients:

Cooked chickpeas- 2 cups
Mashed potato-half cup
Chopped onion- 1 cup
Crushed tomato- 2 cups
Chilli powder-1 tsp
Turmeric powder- half sp
Salt to taste
Chopped coriander- half cup
Chopped mint leaves- 2 tbsp
Shredded coconut- 1 cup
Poppy seeds- 1 tsp
Fennel seeds- 1 tsp
Coriander powder- 1 tsp
Oil- 5 tbsp

Grind the following to a coarse paste:

2 green chillies, 1 tsp shredded ginger, 8 small garlic flakes, 1 cardamom, 1 cinnamon, half sp fennel seeds
Sliced onion- 2

Procedure:

Heat a pan and pour the oil. Add the onion and fry it for a few minutes. Then add the coarse paste and fry for a few seconds on slow fire. Then add the tomato with the turmeric powder and fry it till the tomatoes are mashed finely and the oil floats on the surface. Add the green and fry for a few seconds. Then add the cooked chickpeas and 4 cups of water with enough salt. Let it simmer for some minutes. Grind the coconut with the poppy seeds and the fennel seeds to a smooth paste and add it with half cup of water. Add the powders and allow the masala simmer for some minutes. When the gravy is slightly thickened, add the mashed potato and mix well. Again allow the gravy to simmer for a few minutes on slow fire.

Dear mrs mano!!!!
Neenga kodukara recipe nalla varaama pogumaaa?!!!! ;-)
Superrrrrrrr o superrrrrrr ah vanthidichinga onga basundhi recipe.....thank u thank thank u...:-)

my next try is the channa masala recipe that u have posted.....panni paarthititu solaren nga kandipaaga!

Hi,

can anyone plz get me the links for

sambhar sadham, idli podi, chutney and paruppu rasam of mrs.mano?

Dear mrs.mano,

I make very good basundi.

However ur tips of taking the thickened layers and keeping aside to add later seem very very professional and sounds yummy. I shall try it next time :)

Nandri suvai nandri nandri :ty: :ty: :bow:

She/He/ copy pasted all the recipes to me :thanks: :)

Dear Sakthiprabha!

Thanks a lot for the nice response on my recipe ' Basundhi'. Hope you will try it soon. Actually, this is called as 'Rabdi' in North India and this Rabdi is very famous at the Madhura temple.

I am posting here a tasty recipe!!

COOKED RICE PAKODA:

Ingredients:

Cooked rice- 1 cup
Gram flour- ¾ cup
Corn flour- half of ¾ cup
Finely chopped Sambar onions- ½ cup
Crushed Green chillies-2
Chopped coriander- 2 tbsp
Curry leaves- 2 arc
Salt to taste
Oil to fry

Procedure:


Grind the rice to a paste with the help of little water. Mix in the flours, salt and the vegetables well. Heat enough oil in a pan. Make small balls and drop them in hot oil. When they turn to golden brown, take them out and drain them on kitchen towel.

Vanakam SP.............u r most welcome...:-)

dear mrs mano............ "coconut buscuit" recipe without eggs irunthaa post pannunga plz.....thank u thank u in advance................regards.....s

Dear Mrs. Mano,

MAde the tomato coconut kuzhambu which was REALLY easy-peasy. Start to finish was less that 1/2 an hour. I also added some boiled eggs to it which went very well. Next time, I think I will add paneer.

Have tons of coconut after the festive season, so looking for ways to use it up.

Related query - would you have a recipe for Coconut Rice? Really looking forward to your version Mrs. Mano. Also would you please provide a recipe for chicken kheema in a gravy to have with rice or rotis?

Thanks,

Thattai

Dear Mrs.Mano / hubbers,
My idlies are coming flat everytime i do it. My ratio of idli rice to ulundu is 4:1. Can u please tell me if i should increase or decrease ulundu or rice.
Thanks for your time, Kavitha

Dear Mrs.MAno / Hubbers,
Usually i prepare idly using idly rice and urad dal.
but as we dont get idly rice nowadays in USA, i need a alternative for idly rice for preparing idlies...

we get boiled rice from SAM's CLUB though.I dont knw whether u r aware of SAM's rice.Also We get Jasmine rice from oriental mart and
Long grain rice in grocery Stores...

is it possible to substitute any of this kind of rice
which we get easily in USA for Idly rice and make good idlies...
Plzzzzzz i really need help...

Hi kavim,
i always go with 6:1 ratio for preparing idlies.And idly batter consistency shld be always thick(less water) and shld not be too soft as we prepare for dosas.
And i steam cook idlies for 12 minutes to 15 minutes and before taking the idlies from the plate i splash water on the plates leave it for 2 mts and then i take the idly with spoon.
also i apply little oil to the idly plates each time before pouring the batter...

hope this helps...

Hi swapna
I am following the recipe below which was given by an aunt who has been here in US for the past 30 yrs .It works very good .
Long grain rice- 4.5 cups
Golden parboiled rice 0.5 cups (you can get this in Indian stores)
Urad dal 1 to 1.25 cups(depending on the type of urad you use)
Fenugreek seeds 2 tsp
soaking is slightly different. We use warm water for soaking. Take water as needed and put it in the stove and light it. Switch off the stove just before the water starts boiling or wait for some bubbles trvelling upwards. Then put both the rice . soak it for 6to 7 hours. Soak urad and fenugreek for 2 hrs .Grind them separately. Mix them with salt , ferment and use it.
Recently i tried with 5.5 cups instead of 4.5 and It worked better.
Try this and let me know .
Hope this info is useful
Regards
Pr

Dear Suvai!

Here is the recipe of egg less coconut biscuit for you. This I have learnt from a close friend.

COCONUT BISCUIT:

Ingredients:

Plain flour- 1 1/2 cups
Butter- 1/2 cup
Castor sugar- 1/4 cup
Baking powder- half sp
Desiccated coconut- 3/4 cup
Condensed milk- 3 tbsp

Procedure:

Sieve the flour with the B.Powder thrice. Mix in the butter, powdered sugar and coconut. Mix well with the condensed milk and make small balls. Flatten them slightly and place them on a greased baking tray. Bake them in a hot oven which is pre-heated to 160 degree C till you they are slightly browned.

Dear Thattai!

Thanks a lot for the feedback on tomato kuzhambu. And hats off to your innovations of adding different ingredients to my recipes!!
I always make a different coconut rice and I am going to post its recipe for you here.

MINT COCONUT RICE:

Ingredients:

Basmati rice [cooked with salt] - 4 cups
Cumin seeds- 1 tsp
Shredded coconut- 2 cups
Mint leaves- 1 cup
Salt to taste
Oil- 3 tbsp
Black gram- 2 tsp
Asafoetida pr- 1 tsp
Cashew nuts- 3 tbsp

Crush the following coarsely:

Green chillies-2, fennel seeds-1/4 tsp, shredded ginger- 1tsp

Procedure:

Heat a broad pan and pour the oil. Add the cumin seeds, black gram and the asafoetida and fry them for a few seconds. Add the cashew nuts and fry them to slightly brown. Add the crushed ingredients and fry them for a few seconds. Add the coconut with the mint leaves. Fry them for a few minutes. Add the cooked rice and mix well on the heat for a few seconds.

Dear Kavitha!

Your ratio of par boiled rice and the black gram for Idli are correct. There is no need to decrease or increase the quantity of black gram. The idlies will become flat if the batter is watery and if the rice and the black gram are ground for a long time. If the idlies are cooked in pressure cooker, then sometimes the idlies will become flat due to the pressure. Grind the black gram only for 20 to 30 minutes to a fluffy consistency. Then grind the rice with enough water to a fine paste. The batter should be neither too thick nor too thin [watery]. You can add a tsp of fenugreek seeds when you soak the black gram in water.

Dear swapnasureshbabu!

There are two preparations to prepare idlies without boiled rice. You can make fresh soft idlies with raw rice. I have learnt these recipes from a close relative. Here I am posting them for you! I hope you will try them successfully.

IDLI WITH RAW RICE-1:

Ingredients:

Raw rice- 1 cup
Fenugreek seeds- ¼ sp
Black gram- ¼ cup
Rice flakes [poha/ aval] - ¼ cup
Salt to taste

Procedure:

Soak the black gram with the fenugreek seeds and the rice separately in enough water. Grind the black gram to a fluffy batter. Wash the rice flakes well and add to the rice. Grind them smoothly. Mix both batters with enough salt and ferment it for 7 hours. You will get soft idlies.

IDLI WITH RAW RICE-2:

Take 2 cups of raw rice in a bowl, cover it tightly with a suitable lid or aluminium foil, and pressure cook them for three whistles. Take it out, spread the rice on a plate. And cool it. In this way, the rice changes as par boiled rice. Then whenever you want to prepare idlies, soak the rice as you do for par boiled rice

Dear mrs mano...............thank u for the Coconut biscuit recipe............kandipa try pannitu ezhutharen ongaluku.........thank u nga once again.........:-)

Dear Mrs.Mano and pr,
Thank u soo much for the recipes...
Definetely will try and tell u guys...

Mrs.Mano i didn't knw tht pressure cooking raw rice will turn the rice into par boiled rice...thanks a lot for the information.

Thankyou Mrs. Mano and swapnasureshbabu, for ur kind advice. Mrs. Mano I tried ur raw rice idli 1. It came out very well.

Hi Mrs. Mano,

Thanks for the recipe... look fwd to trying it soon...

[tscii] I am posting here a tasty recipe here which I tried last week.

SOYA MANCHURIYAN:

Ingredients:

chopped spring onion-1 cup
finely chopped onion- 1
tomato ketchup- 2 tsp
soya sauce- 1 tbsp
chilli sauce- 1 tbsp
turmeric powder- half sp
chopped capsicum-1
corn flour- 2 tbsp
ginger paste- 1 tbsp
garlic paste- 1 tbsp
aginamoto- quarter sp
salt to taste
oil-enough to fry

For marination:

soya- 100gms
egg-1
chilli powder- 1 ½ tsp
turmeric powder- half sp
ginger paste- 1 tbsp
garlic paste- 1 tbsp
corn flour- 2 tbsp
chilli sauce- 1 tbsp
soy sauce- 1 tbsp

Procedure:

Soak the soya balls in lots of boiled water for 20 minutes. Then drain the hot water and wash the balls in lots of cold water. Sqeeze out the water out off the balls completely. Add all the ingredients for the marination with enough salt. Mix well and keep the balls in marinations for 30 minutes. Then deep fry the soya balls in hot oil to golden brown.

Heat a pan and pour 3 tbsp of oil. Add the onions and fry them well. Then add the ginger and garlic paste and fry them for a few seconds. Add all the sauces with the powders and ketchup and fry for a few seconds again. Mix the corn flour with a a cup of water and pour it to the fried mixture. Add the soya balls and fry them in the gravy on slow fire. When the gravy is thickened and dried, put off the fire.

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Dear Thattai!

You have asked a recipe of chicken kheema gravy. I have a recipe for ‘chicken balls gravy’. Is it ok for you? Or you want chicken kheema in a gravy?

Dear Mrs. Mano,

Preferably looking for chicken kheema in (thick) gravy. Basically, something to accompany rotis. If chicken balls gravy also fits the bill, please provide both recipes if it is not too much trouble.

Thank you.

Thattai

Dear mrs mano...............:-) nallaa irukeengala?
oru periya favour....mudinja andra style mor kuzhambu recipe irunthaa pagirnthukollunga plz plz & thank u very much...........with regards....suvai

Dear Mrs. Mano,

Made the chicken in tomato gravy. It was pretty easy to prepare and pretty good to taste.

Thanks,

Thattai

Dear pr,
I saw ur idli recipe with long grain rice. I have one question, does the same batter can be used for dosa preparation?
Thanks, kavitha

yes kavi . Dosas are crisp too.

Hi Mrs.Mano, can u pls post a recipe for crisp ragi pakodas please!!!...

Mrs, Mano,

Can you post Salem's special and chettiyar version's Vadagam please?

Dear Thattai!

Here is the ‘chicken balls kuzhambu’ recipe for you. I will post the other recipe with chicken mince within a few days.
And thanks a lot for the nice feedback for the recipe ‘chicken in tomato gravy’.

CHICKEN BALLS KUZHAMBU:

Ingredients:

For balls:

Chicken mince- 500 gms
Onion-1
Shredded coconut- 2 tbsp
Ginger garlic paste- 2 tsp
Turmeric powder- half sp
Chilli powder- half sp
Coriander powder- half sp
Small piece 0f chinnamon-1
Clove-2
Green chilli-1
Salt to taste

Procedure:

Grind all these ingredients with enough salt. Add 3 tbsp of chopped coriander and mix well. Make small balls out of this paste.

For kuzhambu:

Mustard seeds- 1 tsp
Curry leaves- 2 arcs
Chopped tomatoes- 1 cup
Ginger garlic paste-1 tsp
Chopped onion- 1
Potato cubes- 1 cup
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp

Grind the following to a thick paste:

Sambar onions- 6
Green chilli-1
Shredded ginger- half sp
Garlic flakes[small]-6
Shredded coconut- half cup
Chilli powder- 1 tbsp
Coriander powder- 1 tbsp
Cinnamon- a small piece
Clove-2
Fennel seeds- half sp

Procedure:


Heat the oil in a broad pan and add the mustard seeds. When they splutter, add the onion, tomato, curry leaves and the turmeric powder and fry well until every thing is cooked nicely and the oil floats on the surface. Add the ginger garlic paste and fry for a few minutes. Add 3 cups of water and the potato cubes with enough salt. Let it simmer for 15 minutes. Then add the ground paste with a cup of water. Let the gravy simmer for 5 minutes. Add the balls five at a time. When all the balls are cooked, they will come out to the surface. Continue to cook for a few minutes. .

Dear Mrs Mano
First of all sory for posting a delayed feedback for cashew burfi.The taste was excellent.We all liked it. I have a few questions.
It was more like a halwa and took a very long time to reach he consistency(unlike badham burfi) .Even after settling time , we were able to cut it but not a smooth burfi. And the colour was not white ,it became light brown.(Khoa would be an old stock or what) .Where did I go wrong. Other than these the taste was very excellent.It was more like a paalgova.
Please correct me and I will try again . Will it be a smooth burfi if we dont add the khoa??
Thanks and Regards
Pr

Dear Dev!

Here is the recipe of ‘Ragi pakoda’ for you!!

RAGI PAKODA:

INGREDIENTS:

Ragi flour- 4 cups
Pottukadalai powder- half cup
Groundnut powder[coarse]- 1 tbsp
Finely sliced onion-2 cupச்
Finely chopped green chilli- 1 tbsp
Finely chopped ginger- half sp
Finely chopped coriander leaves- half cup
Curry leaves-20
Ghee- 1 tbsp
Salt to taste
Oil to fry

Procedure:

Sieve the ragi and pottukadalai flour. Add all the ingredients to the flour except ghee. Heat the ghee and pour it on the flour. Mix well with the fingers. Just sprinkle a little water if the juice of the onion is not enough. Add small pieces of pakodas in hot oil and fry them to a crisp golden brown colour.

Dear Suvai!

Here is the recipe of ‘andhra morkuzhambu’ for you which was given to me by a friend of Andhra.

ANDHRA MOR KUZHAMBU:

Ingredients:

Curd- half liter
Shredded coconut-1 cup
White pumpkin[poosanikkai] pieces- 1 cup
Bengal gram- 3 tbsp
Green chillies-7
Ginger- half sp
Mustard seeds- 1 tsp
Coriander seeds- 1 tsp
Asafotida- a small piece
Black gram-1 tsp
Chopped coriander- half cup
Curry leaves-10
Red chillies-5
Salt to taste
Oil- 3 tbsp

Procedure:

Soak the Bengal gram in enough water for 1 hour and grind it with the coconut, ginger, coriander seeds and the green chillies to a coarse paste. Mix this with the curd. Boil the vegetable with the turmeric powder and enough salt. Heat a pan and add the oil. Add the mustard seeds and when they splutter add the black gram, asafetida, curry leaves, red chillies and the coriander leaves. Fry for a few seconds. Then add the curd mixture and the cooked vegetable with enough salt for the kuzhambu. When the kuzhambu starts to simmer, put off the fire.

Dear Vm!

Do you mean ‘ karuvadakam’ which we use for tempering and Non veg recipes?
I have only our traditional recipe. I do not know either the Salem's or chettiyar's version.

kaima idli and kara dosai are prepared in different styles in every restaurant. I do not know their recipes. I can post my versions if you need.

Dear Pr!

Could you please post here the recipe of Munthiri burfi so that I can go through it and clarify? If you want a recipe of Cashew burfi without khoa, I will post it for you here.