Mrs.Mano's Tamilnadu Delicacies

Hello Mrs.MAno,
do you have recipe for kadala urundai/burfy? Pls post it if you have.

Dear Mrs Mano,

I made meen puttu and poondu kuzhambu as per your suggestion. Turned out really good. Thank you.

- D

Hi Mrs.Mano,
Can we use parboiled rice, 'puzhungal arisi' for everyday meals, in place of 'pacharisi' , because I've heard it is better for health? But not sure if we can use for everyday cooking. I bought this ponni boiled rice by mistake, but not cooking softly, even after 5 whistles. How to make this soft for eating with dal, sambar etc. ?

And can you give some tips to make proper shape of medu vada ? I've tried so many times, but can never get the centre hole, so only end up making small bondas. Are the 'vada maker' available in shops useful, which brand is suitable ?

Thanks & Waiting for your advise,
Urmila.

Hi urmila,
Definatly it is good for health compared to pacharisi. The reason is Vitamin B6 precents in parboiled rice. It is amazing that our munorkal knows this well and prepared parboiled rice.

Mrs. Mano

This is my kind request, Could u pls post recipes for Mushroom
I have bought canned Mushrooms.

Thanx

Dear Mrs.Mano,
Thank you so much for the response. Pls give me the recipe of the fenugreek powder. I was upset with this glucose level.I am now in 110 glucose level, but I might get diabetes if i am not concious abt food and exercise.
thanks
Ammu

Dear Mrs. Mano,
Once In a hotel I happen to taste the chicken drumstick fry. The dish was coated with some spices and it was very soft. By looking at it,seemed that it was not fried in oil. I don't remember the name of it. Have u come across such dishes, If possible post the recipe for the same.
arrecipes

Thanks, Mrs. Mano. Will try out the Vegetable pasta.

I tried your keerai kadayal. It came out well....But could not eat much as it was tooooooo greeny. :roll:

Regards,
sharky.

Dear dsankaran!

Thanks a lot for the feedback on meen puttu and poondu kuzhambu.
Dear Urmila!

Par boiled rice [puzhungal arisi] is very good for health compared to raw rice. Raw rice sometimes induces stomach problems.
To cook the ponni boiled rice in the cooker, first soak the rice in water for ½ hour. Then drain the water. Add fresh water in 3:1 ratio-that is 3 cups of water are needed for 1 cup of rice. You must cook the rice up to 7 to 8 whistles on medium high fire. Some fresh ponni rice only needs 2 ½ cups of water to cook. It varies according to the texture of the rice and you must test it for yourself.

About making vadai-I can not say anything about the vadai maker as I have never tried it.
When grinding the soaked black gram, water should not be added. If needed, it must be sprinkled a little in between the intervals. Then you can get thick dough and you can make ahole in the center. I am re-posting the methu vadai recipe here so that you can clear yr doubts on it.

ULUNTHU VADAI OR METHU VADAI:

Whole black grams or black grams with the skin are suitable for making this vadai. Soak 1 cup of this black gram with 1tbsp raw rice in water for 4 hours.
If it is skinned, then wash and remove the skin completely before grinding it.
Grind the ulunthu without water for a few minutes and then, by sprinkling a little water for 2 or three times, grind the ulunthu to a thick, fluffy paste.
It is to better to grind the ulunthu in a grinder than a blender.
Lastly, add enough salt and grind for a few minutes.
Heat the kadai and pour enough oil.
Wet yr hands in water and take a lemon sized ball and flatten it into a vadai on a greased polythene paper with the wet hands.
Make a hole in the centre.
Toss it in the oil carefully and fry it on both sides to a golden brown colour.
The fire should be medium.
The rice is added to make the vadais crisp on the outer layer.
You can add chopped onions, finely chopped ginger and green chillies, curry leaves, coriander leaves and whole peppercorns to the batter before frying the vadais in the oil.
If you soak 2tbsp lentils with the black gram and then grind it, the vadais will not absorb much oil when frying them

Dear Kavitha!
I will post the recipe of kadalai urundai soon!

Dear Mrs. Mano,
Pls do post some recipes of mushroom and babycorn dishes.
Can u also post some recipes using shitaki mushrooms. I'm told that they r not only nutritious but also have a lot of medicinal properties.
Rgds,
Tomato.

Dear Kavitha!

Here is the recipe for kadalai urundai.

KADALAI URUNDAI:

Ingredients:

Jaggeyr- 1 cup
Groundnuts- 2 cups
Water-1/2 to 3/4 cup

Procedure:

Roast the groundnuts in a dry pan till they become light golden colour. Let them cool down. Then remove the skins. Make thick syrup [kettippaagu or muthirpaagu or muththuppaagu] with the jaggery If you pour a drop in a bowl of water, you should make a firm ball out of it. In that stage, put off the fire and add the groundnuts. Mix well. When they are cooled down a little make, make balls out of them.

Hello Noodles!
Here are a few recipes on mushroom for you!

MASHROOM MASALA:

INGREDIENTS:

Mushroom- 250 gms
Coconut paste- 1/2 cup
Turmeric powder- 1/2 tsp
Oil- 3 tbsp
Salt to taste
Grind the following ingredients in to a fine paste:
Red chillies-6
Peppercorns- 1 tsp
Cardamom- 2
Cloves- 2
Cinnamon pieces-2
Fennel seeds- 1 tsp
Sambar onions- a handful
Garlic flakes- 6

Procedure:

Add the ground paste, turmeric powder and enough salt with the mushrooms and mix well. Pour the oil in a pan and heat it. Add the mushroom mixture and fry well on medium fire until they are cooked. At the final stage, add the coconut paste and mix well. Fry for a few seconds and put off the fire. Decorate with chopped coriander leaves.

MASHROOM CURRY:

Ingredients:Mushrooms- 250 kg

Turmeric powder- 1/2 tsp
Salt to taste
Oil- 5 tbsp
Chopped onion-1 cup
Tomato juice- 3 tbsp
Chopped coriander- 2tbsp
Mint leaves-a handful
Coconut milk- 1/2 cup
Ground the following ingredients to a fine paste:
Shredded coconut- 1 cup
Green chilllies- 5
Cashew nuts-5
Almonds- 5
Poppy seeds- 1 tbsp
Fennel seeds-1 tsp
Garlic flakes-5
Shredded ginger- 1 tsp
Cinnamon-1 piece
Cardamom-4

Procedure:

Heat a pan and pour the oil. Add the onion and fry them until they become golden brown. Add the mushroom with the ground paste, tomato juice, turmeric powder and enough salt. Cook the mushroom until the masala is slightly thickened. Add the coconut milk with the greens. Cook for a few seconds.

Dear Ammu!

Yr glucose level has the tendency to shoot up. You can use this powder to maintain with the correct level. My mother who is having diabetes still takes this powder even in the age of 85 and maintains her glucose level correctly.
After the breakfast, you should take 1 tsp of this powder with a cup of warm water. Do not eat anything for 45 minutes after that. If the sugar level is a little high, you can take two times a day.

FENUGREEK POWDER:

Roast 2 cups of fenugreek seeds with 2 tbsp of peppercorns to a light golden brown colour. When cooled down, grind them to a fine powder.

Hi Mrs.Mano,

Could u pls post recipe for "mushroom pepper gravy" ? (i had this in chennai..it was really great..i couldn't find a recipe for above)

thanks and rgds
ys

Hi Mrs.Mano,

We are doing baby shower for one of my friend and planning to keep potluck too.

Since I am going to make sweets, thought of trying coconut burfi; the number of people will be 30 incl. kids and adults. So, I was told to make around 50 to 60, in that case, how many cups of coconut I have to take?

Thanks in advance.

Bye.

Dear Mrs. Mano,
I tried the Aapam(Raw rice) with Vadai curry and it turned out to be a super duper hit in my family. Thanks for the wonderful recipe.
arrecipes

Hi,
Can anyone post the recipe of tomato biryani. I cannot locate it in this thread.
arrecipes

Can anyone tell what a mutter is?

Mrs.Mano,
thks for kadala urundai recipe.

Here is Mrs.Mano's Recipe!
TOMATO BRIYANI:
Heat a vessel and pour 4 tbsp of ghee. When it becomes hot, add 3 onions which are chopped finely and fry them to a light brown colour. Then add 3 cups of crushed tomatoes with 1 sp of turmeric powder and cook the vegetables until they are mashed well and the ghee floats on the surface. Powder 1sp fennel seeds, with 1 big piece of cinnamon, 2 cardamom, and 2 cloves and add the powder to the masala. Fry it for a few seconds. Add 4 slit green chillies, 1 handful of mint leaves and 2tbsp of chopped coriander leaves to the tomato masala and fry for a few seconds. Extract thick cococnut milk from 1 cup of shredded coconut and pour the milk in the vessel. Add enough water also. The milk and the water should be measured into 6 cups. Add 3 and half cup of soaked briyani rice and cook on medium fire until the rice is almost cooked to 3/4th. Now add the salt and mix well. When all the water is evaporated, take out the vessel and keep it in the ‘dum’ either in the ordinary way or in the oven.
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Mutter is peas.

Dear Mrs. Mano,
I tried the 'Mushroom Masala' today. But used babycorn in place of mushroom, so I should say it was babaycorn masala. Needless to say it tasted great. Next time I'll try it with button mushrooms. Thank you for the recipe.
Pls do remember to post some recipes using shitaki mushroom and babycorn.
Rgds,
tomato.

Dear Mrs.Mano
I made "Masala murukku" yesterday with rice flour..Surprisingly it had only just a hint of masala which i loved and also tasted great.Thank u,Mrs.Mano.

GVB

Dear Tomato!

I felt happy to know that yr babycorn masala tasted great.
I am posting below a few recipes on babycorn for you!
Shitaki mushrooms have medicinal values and even a kind of tea is prepared with them. But I have never tried them in my recipes. I use only button mushrooms. I think the following links with shitake mushrooms will be helpful to you.

http://www.apubasenjis.com/Recipies.html
http://recipes.ksl.com/recipe-2019i.php
http://www.cdkitchen.com/recipes/rec...tic65997.shtml

BABY CORN PAKORAS:

Ingredients

Baby corns-8 to 10
Plain flour- 1 cup
Corn flour- 1/4
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Grind coarsely the following ingredients:
Mint leaves-1 tbsp
Coriander leaves- 2 tbsp
Green chilli-1
Ginger-1/2 tsp
Garlic flakes-2
Salt to taste
Enough oil

Procedure:

Mix the flours and the powders with the ground paste and add enough salt and water to make a thick batter. Cut the baby corns lengthwise into four pieces. Dip the pieces one by one in the batter and fry them in hot oil to a golden brown colour.

BABY CORN AND PALAK MASALA:

Ingredients:

Bay corns- 1/2 kilo
Chopped palak- 2 cups
Crushed tomato-2 cups
Chopped onion- 1
Turmeric powder- 1/2 tsp
Salt to taste
Chopped coriander leaves- 3 tbsp
Oil- 4 tbsp
Grind the following ingredients in to a fine paste:
Coriander powder-2 tsp
Chilli powder- 1 tsp
Cumin seeds- 1/2 tsp
Peppercorns- 10
Ginger- 1/2 tsp
Small garlic flakes-5

Procedure:

Blanch the spinach leaves in hot water. Remove, drain and puree in a food processor to a fine paste. Cut the baby corns into 1/2 inch pieces. Heat a pan and pour the oil. Saute the bay corns with the onion for a few minutes. Add the turmeric powder and the ground paste and fry for a few seconds. Then add the crushed tomatoes and fry for a few minutes. Add a little water and cook the bay corns until they become tender and the gravy is thickened. Add the ground palak with the coriander leaves. Cook the gravy until every thing is well blended.

Hello Ys!
I hope that the following link will be helpful for you to have mushroom pepper gravy.

http://www.recipesource.com/ethnic/a...0/rec0031.html

Dear R!

I think that you can get 8 to 10 burfies for a cup of shredded coconut. It depends upon the size. So you have to make 5 to 7 cups of shredded coconut ready for preparing the coconut burfies.

Dear arrecipes!

Yr appreciation really inspires me to post more and more tasty recipes. Thank you very much for the feedback on aappam and vadai curry.

Dear Suganthi!

Thanks a lot for the feedback on masala murukku.

Thanks a lot for yr reply, Mrs.Mano.

Actually, dont have a measuring cup; mine is a big tumbler. As per yr measurement around 5 to 6 cups should be fine, guess. And abt size, I was told to put a smaller one so that everyone can take either 1 or 2 pieces.

Since the qty is on the larger amt. am planning to split into 2 batches; will also get some idea abt the pieces from the first bach itself. Thank you so much..

Bye.

One more doubt, Mrs.Mano..

What is the English name for pana kizhangu and thinai? or, how do we people nowadays represent panakizhangu? Thinai-heard abt it, but does not know abt the look.

Sorry to bother you and thanks in advance.

Mrs Mano,

Tried Vegetable pasta. It came out well. Thanks for posting the recipe on request.

regards,
sharky.

Dear Mrs Mano,

Wow, You are a legend. I was just going through the forum and i wished i stayed as your next door neighbour to taste all your tasty food.

But i am newbie in cooking and in kitchen only for 1 year and i am always looking for new and good receipes.

Can you please send me your receipes that you have posted to my mail id gseenivasagam@yahoo.com.au

Thank you in advance

Hi Mrs. Mano,

I tried ur recipes of Aapam, Kozhi Kozhambu and Mor Kozhambu. Aapam with Kozhi Kozhambu was fabulous. Mor Kozhambu was little bitter I followed the same method and measurement as in ur recipe.

Mrs. Mano,
Can u post the recipe of Kadappa - an accompaniment of idli and dosa. This dish is famous in Chidambaram area.

Dear Mrs.Mano,

Yesterday, for the baby shower, prepared coconut burfi; around 6 tumblers took to make 60 burfis.

For the first batch, made it in a medium fire and hence,the color was creamish white; but, it took a long time. So,for the second batch, kept in high flame and hence, the color came out red like some milk cake.

Either way,that sweet was very hit and everyone loved it. They all kept on taking like 2 or 3. All their appreciations/credit goes to you. they all did not believe that it was coconut burfi. So many compliments and appreciations.

Thanks to you a lot & lot..
--------------------------------

a few doubts-I was using white iron vanali, at the last stage, though I kept the fire in medium, the sides were becoming red and I removed them with a spoon. To avoid this problem, what to do?

When I made in a smaller qty, the color was very white. But, the first batch itself came out creamish color(not pure white). Is that how it will be? Understood that we are stirring for a long time.

Can you suggest me some tips on stirring coconut burfi for a large quantities?

Dear R!

I couldn’t find out the appropriate English words for panam kizhangu and thinai. If I come across the English names in future, I will inform you definitely.
I also have not seen ‘Thinai’ till date.

Thanks a lot for the feedback on ‘Coconut burfi’. I felt happy to know that yr guests have enjoyed them very much.

If we use hindalium kadai[white], the light brown patches will be there around the vanali during the preparation of coconut burfi. We must stir the burfi continuously until it is cooked and the process is finished. If you use Kolkatta vanali, the trouble will be less when you stir the burfi mixture. I do not know about the non-stick pan. Suppose you can get a white burfi with it. In a microwave oven, you can prepare this without any hassles.

Dear Sharkey!

Thank you very much for the feedback on the vegetable pasta.

Dear Maggie!

Thanks a lot for the appreciation on my work.
You can view my recipes in the following links.
http://forumhub.mayyam.com/contribs/...delicacies.doc
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc