Mrs.Mano's Tamilnadu Delicacies

Hello arrecipes!

Thank you very much for the feedback on aappam, kozhi kuzhambu and mor kuzhambu.
I couldn’t find the reason for the bitterness in yr mor kuzhambu. I think you might have added a little more fenugreek seeds.
Here I am posting the recipe of Kadappa for you! There are so many recipes on Kadappa. It is different from place to place. But this one will be very delicious.

KADAPPA:

Ingredients:

Green gram- 1/4 cup
Medium sized potato-2
Chopped onion- 1/2 cup
Chopped tomato- 2 cups
Cloves-2
Cardamom-2
Bay leaves-2
Slit green chillies-3
Salt to taste
Oil-4 tbsp
Grind the following ingredients to a fine paste:
Green chillies-2
Fennel seeds-1 tsp
Shredded coconut- 2 tbsp
Cinnamon-1 piece

Procedure:

Cook the green gram and the potatoes in a pressure cooker and then mash finely. Heat a kadai and pour the oil. Add the cardamom, bay leaves and the cloves and fry for a few minutes. Add the onion with the green chillies and the tomatoes and fry well until they are cooked and the oil floats on the surface. Add the mashed ingredients with the ground paste, salt and 2 cups of water. Let it simmer for some minutes until every thing is blended well and the gravy is slightly thickened.

Dear R!
You can see the explanations about ‘Thinai’ and ‘Panamkizhangu’ in the following links.
http://www.arusuvai.com/fooditems/ro...langu_522.html
http://www.arusuvai.com/fooditems/cereals/thinai_3.html

That was so nice and excellent of you; now, I know that thinai is millet flour, can check in local stores. I just want to include the same in my kids' diet, was wondering how?

thank you so much..will try a small pack and let you know the taste.

A note:

Have you used thinai in any food? Back at home, my grand mother would told that in her villages, some people were taking thinai maavu adding honey, ghee etc. Similarly, my mother would prepare with some flour(dont remember the exact) the same & it was so yummy.

About panam kizhangu, have a small doubt(sorry for the continuous pestering)-panakarkandu & panavellam belongs to the same family as panam kizhangu(panai maram)?

Thanks a million once again.

Bye.

Hello Mrs.Mano,

Tried ur chilli gobi recipe, it was great.my hubby liked it a lot. should the cauliflower be crispy or soft? it was mostly soft and some crispy but the taste was great. also how should the marination batter be, in what consistency? Thanks a lot!
Bye,
Kz.

Dear Mrs Mano,

I have downloaded all your receipes. Thank you very much. Now i am going to try them one by one.

U know what i am going to do now, i am going to send this to my mum as well.

Hats off :clap:

Dear Mrs Mano,

My husband does not comment while eating but always after few hours he says that i am not a good cook. Every day we end up fighting. :oops:

Today i made ur chicken briyani and had a fight. :?:

do u know for what ? coz i made little amount of briyani. :evil:

I think only today, he has told me that i have cooked some real good food and i think all those credit goes to you.

Thank you.
I will try your other receipes as well and will defn post my results on them

hi maggie,
try mrs.mano's vengaya puli kuzhambu. But reduce corriander powder according to ur taste. Your husband will really appreciate you.

Mrs. Mano,

My husband also told me that i became very good cook now a days. He said..initially i cooked few tasty recipes and lot of bad ones,but now all r awesome. It is hard to earn good comment from him as he has sensitive teeth. he always say average recipe as bad one and awesome recipe as a good one. Finally i got good comment from him. I am happy and proud now. All credit goes to you,bhargavi,hemant and R. Thks all of you.

Sorry sowmya i havent tried any of ur recipe. Will try them soon.

hi Mrs Mano,
in the kadappa recipe is greem gram the split yellow paruppu or the green whole moong dal? and is this dish served with rice or roti? thanks in advance

Hello R!

I think I have seen this ‘thinai’ in our native plave, may be in ‘Kadhi emporium’. But I had no interest to buy it. Because I heard that its taste is similar to Kambu. I had tasted ‘Kambu’in my friend’s house. Its khoozh was served with a tasty tomato chutney and chicken kuzhambu. It was delicious. But it is a heavy food and I couldn’t forget the heaviness I felt through out the day. Later, I came to know that Kambu is a good controller of appetite.
Panai vellam and panam kalkandu belong to the same ‘panai’family.

Hello Kz!

Thanks a lot for the feedback on Chilli gobi.
The fried gobi will be soft only. It will not be crisp. The batter must be thick so that it will coat the florets evenly.

Dear Maggie!

Thank you very much for yr nice compliment.
In fact this kind of appreciation is like a great award for my hard work.
I am happy that you had prepared a tasty briyani even without any experience. Definitely you can become a great cook very soon.

Dear Kavitha!


Thanks a lot for the nice compliment. Rewards like these will work as a catalyst for me to immerse in my work more and more.

Hello Di!

Split green gram is used for making “kadappa”. This is a suitable accompaniment for roties, idlis and dosais. It is not suitable with rice.

I am again posting here a few sweet recipes.

RAGI ADAI:[KEZHVARAGU ADAI]

Ingredients:

Ragi flour- 500gms
Crushed jaggery- 200gm
Shredded coconut- 2 cups
Cardamom powder- 1 tsp
Salt- a pinch

Procedure:

Sieve the flour. Heat a kadai and add the jaggery to it with a cup of water. When the jaggery starts to simmer, add the flour with the cardamom powder, salt and the coconut. Stir and cook the flour on a slow fire until the flour is blended with the jaggery. Take it out and place it in a bowl. When it is cooled a bit, make balls with greased hands. Heat a tawa and place the ball on it. Flatten it thinly and cook it on medium fire. Ghee can be poured around it. When the bottom side is cooked, turn it to the other side.

SWEET MURUKKU:

Ingredients:

Raw rice flour- 4 cups
Green gram- 1 cup
Shredded coconut- 2 cups
Sugar- 1/2 cup
Butter- 50 gm
Enough salt
White sesame seeds- 2 tbps
Hing powder- 1 tsp

Procedure:

Roast the green gram in a dry pan till golden brown. When cooled, pound it to a fine powder. Sieve the flours. Grind the coconut to a coarse paste. Mix the sugar with a little water and heat it. Let it boil for a minute. When it is cooled, add it to the flours with the coconut, sesame seeds, salt, butter and hing powder. Make a soft dough and then put it in a murukku press. Press the dough in hot oil and fry them to a golden brown colour.

Hello Mrs.Mano,
Thankyou for clearing my doubt, i think i made the batter little thinner, next time will make it thicker.

Thankyou!
Kz

Thanks Mrs.Mano for making clear about thinai.

Thanks Mrs Mano for answering my question abt Kadappa!

Dear Mrs. Mano,

I made Mysore masala dosai as per your recipe. It came out vey well. Thank you!

Dear Mrs. Mano,
I tried Kadappa and it came out very well. Thanks for the wonderful recipe.

hi,

can anyone please suggest how to make buttermilk of nice consistency?curd becomes too thick and heavy at times and would prefer good buttermilk .thanks in advance,

rain

Hi Mrs. Mano,

Can u please give me the recipe of Jewarisi (Sabudana) Vadaam.

Thanx
Rajshank

Hi Kavitha,

Thanks for the suggestion & i will defn try in a couple of days and post my experience..

Hi Mrs Mano,
My friend loves Gulab jaamun in nice rainy weather and i went for ur receipes again..
I think i made big balls but still it came out good ... nice and crispy.
I spl like the syrup..i followed your measurments ...not too sweet and not too bad..

Thankz for making my head high with my frnds... :lol:

Mrs Mano

How do we get crispy samosas . Do we have to roll out the samosa thick or thin. Could you please post me a recipe for the outer crust for crispy samosa


Thank you

Priya

Hi Mrs Mano,
i made "Sambar Sadam" according to your recipe and it turned out great! thanks for posting such tasty and easy recipes!

Dear Mrs.Mano,
I made "Mushroom Masala" this morning and it was a hit with my husband.I was really happy cos this is my first attempt with Mushrooms.But when cooked at Medium fire,its leaving a lot of water.So i had to keep the last few minutes at med hi to get it thick.Is that how it will be.?

Thanx for yet another wonderful recipe.

Regards,
Suganthi.

Dear Mrs mano
I tried potato kola . Unfortunately , kola dint remain intact and it started disintegrating when i dropedd the balls in oil . I dont know where i went wrong . I will try once again after getting the tips from you .
Thanks and Regards
PR

Dear mrs.mano,
How are u ?I made “Thaneer Kuzhambu” just now..It was very simple to make and its tastes yum!.Also,I made cabbage chutney with some leftover cabbage I had and loved it.I guess it will go well with rice also.

I have a request to make Mrs.Mano.Can u post some recipes of cauliflower as a sidedish for rice?

Thanks and Regards,
Suganthi.

Dear Inimai!

Thanks a lot for the feedback on Mysore Masala Dosai.

Dear arrecipes!
Thank you very much for the feedback on Kadappa Chutney.

Hello Rajshank!

Here I am posting a recipe for "Javvarisi Vadakam". I have found this recipe in a magazine. I hope this will be helpful to you.

JAVVARISI VADAGAM:

Ingredients:

Javvarisi[sago]- 1 cup
Rice flour- 1 tbsp
salt to taste

Procedure:

Wash and soak the sago in enough water in the night. In the morning, mix the rice flour in a cup of warm water and add this to the javvarisi. Add enough water and salt to the sago. mix well and cook in a pressure cooker for 4 whistles. After opening the pressure cooker, add enough hot water to the sago mixture to make it to a pouring consistency. Pour a spoonful batter on a plastic sheet and spread it like a big coin.Finish all the batter like this. Dry them under the heat of sun.

Hello Maggie!

Thanks a lot for the feedback on Gulab jamoon. I felt happy to know that yr gulabjamoons have got much appreciation.

Dear Mrs. Mano,

I read somwhere that you can dry the vadams in the conventional oven. Is it possible. Here in US, even though we have a patio it is not possible to dry the vadams there and in the winter it is even worse. So, if there is any way of drying the vadam in the convetional oven. Please let us know.

Thanks,

Sudha Karthik

Hi,

Can anyone plz tell me where i can find the Mysore masala Dosai recipe by Mrs. Mano?


Thanks,
Malini

Malini
I,m reposting Mrs Manos recipe for mysore masala dosai
MYSORE MASALA DOSAI:

For the batter- you can use idli/dosai batter. Some people will add a little poha, lentils, chennal dal and then semolina to the batter for a better taste and crispness. You can add a tbsp of Bengal gram, a tbsp of lentils and a tbsp of poha to 3 cups of rice, ¾ cup of black gram and 1 tsp of fenugreek seeds when you soak for the dosai. Then grind them to a fine batter. After the fermentation of 10 hours, add 1 tbsp of fine semolina, mix well and keep it for 30 minutes before preparing dosai.

For this you need potato masala which we will make for POORIS. But the masala must be thick and have a spreading consistency.

I am re-posting the recipe of red chutney here which we must spread on the dosai.

RED CHUTNEY:

Roast 3tbsp Bengal gram, 2tbsps black gram, 6 dry chillies in oil to light brown colour.
Grind them with a small gooseberry-sized tamarind, 5 peppercorns, 2tbsps shredded coconut, and 2tbsps chopped coriander leaves.
Mix butter to the chutney in 8tbsps:50gms ratio.

PROCEDURE FOR MAKING MYSORE MASALA DOSAI:

Spread a thin dosai on hot tawa. Immediately spread a thin coat of red chutney on it. Then put some potato masala on one side. Close with a lid and cook on medium fire. Then take away the lid, pour a sp of gingelly oil, and close the masala with the other half of dosai.
Otherwise, you can cook on both sides, apply the chutney on one side, , place the masala and close with the half side of the dosai and pour some oil. Cook on both sides till they become a little crisp.
Regards
Pr

Plz ignore my previous question. I finally found the recipe :D

Hi Pr,

Just now I saw ur reply. Thank you very much for your prompt reply. :) .

Can Pr or anyone tell me if we have to use idli rice (Boiled rice) or raw rice for Mysore Masala dosai?

Thanks in advance.

Hi Mrs. Mano,

Thanks a lot for your recipe. Can i grind some green chillies and add it to the Javvarisi vadam paste, to make it spicy...or should i add red chilli powder?

Rajshank