Mrs.Mano's Tamilnadu Delicacies

Hi,

Can anyone send me Mrs. Mano's recipes to my email id : dlaxmi16@yahoo.com..

Thanx,
Laxmi :)

Hi Laxmi,

You can download Mrs.Mano's recipes from
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc

http://forumhub.mayyam.com/contribs/...delicacies.doc


Malini

Quote:

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Originally Posted by malinibalaguru

Hi Laxmi,

You can download Mrs.Mano's recipes from
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc

http://forumhub.mayyam.com/contribs/...delicacies.doc


Malini

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Thanx Malini , for your prompt response..
Thanx a lot..
Where are you in US??

Laxmi

Dear Suganthi!

Here I am posting a few recipes on Cauliflower for you!
Before cooking the cauliflower, soak the cauliflower florets in hot water with 2 or 3 tbsp of salt for half an hour. This process will kill the worms and bacteria which are hidden inside the florets. Then again wash the florets several times and then you can use them for the cooking.

CAULIFLOWER SOUP:

Ingredients:

Cauliflower [chopped] - 250 kg
Plain flour- 2 tsp
Potato [chopped] - 1/2 cup
Milk- 1 1/2 cups
Chopped onion- 1/4 cup
Water- 2 cups
Butter- 1 tbsp
Sugar- 1 tsp
Pepper powder- 1/4 tsp
Grated cheese for garnishing
Salt to taste

Procedure:

Melt the butter in a pan over low heat. Add the onion and fry it for a few seconds. Add the flour and mix well. Add the vegetables and fry for a few seconds. Add the milk and water. Cook on medium fire till the vegetables are tender. Liquidize and pass through a sieve. Add the pepper powder, salt and the sugar to the soup. Add warm water if necessary. Garnish with cheese.

CAULIFLOWER AND TOMATO FRY:

Ingredients:

Medium sized cauliflower- 1
Finely chopped onion- 1 cup
Ghee- 1/4 cup
Turmeric powder- 1 tsp
Chilli powder- 1 tsp
Finely chopped tomatoes- 1 1/2 cups
Salt to taste
Grind the following ingredients into a paste:
Crushed garlic- 2 tsp
Crushed ginger- 1 tsp
Fennel seeds- 1 tbsp
Coriander leaves- a handful
Grated coconut- 2 tbsp

Procedure:

Heat a small pan and add the tomatoes in it. Cook them until they are mashed and thickened. When cooled, grind it to a paste. Wash the cauliflower florets and steam cook them for 10 minutes. When cooled, Fry them in the ghee to a pale brown colour without breaking the florets. Take them away. In the same ghee, fry the onion to a golden brown colour. Then add the pastes with enough salt and the powders and fry them on slow fire until the oil floats on the surface. Add the fried florets and mix well. Fry them for a few minutes until they are blended well. Garnish with chopped coriander leaves.

Hello Priya!

For crispy samosa, you have to roll the dough into a thin disc. For the dough, mix 3 tbsps of plain flour to 2 cups of wheat flour with 1 tsp of baking powder, 1 tsp of oil and enough salt. Mix with ice cold water and knead a soft dough.

Dear Priya!

I think that you might have added a little more gram dal powder. Reduce the quantity of pottukkadalai powder and try again.

Dear Sudha Karthik!

I never heard that the vadakams can be dried through the microwave process. But I heard that the vadakams can be dried beneath the ceiling fan. But the taste will not be the same as we have with the vadakams which are dried with the heat of the sun. Also the vadakams can not be dried crisply with the help of the ceiling fan.

Dear Malini!

Idli rice [par boiled rice] should be used for Mysore Masala Dosai.

Hello Rajshank!

When you start to cook the javvarisi, you can add a little green chilli paste with a little lemon juice and asafoetida powder. Then you can pressure cook the javvarisi. Red chilli powder should not be added.

Dear Mrs. Mano,

Thank you very much for clarifying my doubt. I'll let you know the results soon.

Laxmi: you r welcome...and I stay in NJ.

Malini

Dear Mrs.Mano,

Thank u very much for cauliflower recipes.I will try them soon.Just wanted to let u know that I made ur “Sakkarai Pongal” today and it was heavenly..I also made “Mutter paneer” a couple of days back and that came out real good too.Thanx for all ur wonderful recipes.

Regards,
Suganthi

Hi mrs mano,

I am planning to do ur javarisi vadam.For how many days should i dry it in sun.Thanks in advance.
from
kals

Thanks for the clarification Mrs Mano . i will try again and let u know the results .
Thanks and Regards
PR

Hi Mrs.Mano,

In yr recipe of Disco puttu, have mentioned to add lentils. I remember you were telling that lentils is thoor dal becoz in an American stores, the lentil packet has masoor dal!

Anyways, pls confirm me in yr recipe what dal is it?

Thanks.

Hi Mrs Mano,

I always find reasons not to make rasam.Somehow or the other i will escape and get someone to make for me..but yesterday i had to make rasam (with the help of your professional receipes) for my husband as he is running temperature and when he had it...he said "i am cooking better these days and the taste of chicken briyanii made 2 weeks back which was one of your receipes is still in his tongue" and when he said that his mouth was watering..

he made me promise to make chicken briyani again after he gets better. :lol:

Thnks

Hi Mrs. Mano,
Can u post the measurement for Idli podi.

Dear Hubbers,

Can anyone help me out in making Wheat dosa. Thanks.

hello mrs.mano,
can u pls explain what is ' halwa padham' pls explain in detail .what i understood is the halwa we make should not touch the kadai ,even the bottom is it , tell me if i am correct. thanks in advance ,can u pls post bhadam halwa that is sold in shops like it will be yellow color , hope they add saffron can u post me the measurements if u have. thanks.

i am new in making these sweets and snacks .pls clarify my basic doubts.

regds
honey

Dear Suganthi!

Thanks a lot for the feedback on sarkkarai pongal and mutter paneer.

Dear Kals!

If the heat is much, the vadagams will be dried within a day. Then take out from the plastic sheet and again dry them in the heat of the sun putting the vadagams in a tray. 2 to 3 days are definitely enough. They must not be soft and they must be hard enough to make sound if we break it with our fingers.

Dear R!

Lentils mean thuar dal[Thuvaramparuppu].

Dear Maggie!

Thank you very much for the feedback on rasam. Try Jeeraka rasam for a different taste. It will be very delicious to eat with rice.

Dear arrecipes!

For wheat dosa, make a batter like dosa batter with enough salt. For 2 cups of wheat flour, you can add 2 tsps of cumin seeds, 1 tsp of asafetida powder and some curry leaves. You can prepare wheat dosas as usual dosai after an hour.

Here is the recipe for Idli Podi.

IDLI PODI:

Ingredients:

Black gram-1 cup
Red chillies- 1 cup
Bengal gram- 1/4 cup
White sesame seeds- 1 tbsp
Asafotida- a marble size piece
Par boiled rice- 1 tbsp
Curry leaves- a handful
Salt to taste

Procedure:

In a tsp of gingelly oil, fry the asafotida and the red chillies for a few minutes. Add all the ingredients and fry them to a golden brown colour. When cooled, grind them to a fine powder with enough salt.

Dear Honey dew!

When you make sweets, the type of sugar syrup is important. For halwas, the syrup should be in single thread consistency. For burfis and other sweets, it must be at the second stage and even at the third stage. When the syrup is boiling, you should take half spoon of it and if you pour it on a cup from a height, it should seem like a glossy thread [‘kambi’]. I have already posted the ‘Badam halwa’ recipe a few weeks back. You can try it. If you want more flavour and colour, you can mix a pinch of saffron in ¼ cup of warm milk and you can add this when the mixture for badam halva id boiling. When the mixture turns glossy and shiny and leaves from the sides without sticking at the bottom, when the ghee comes on the surface, then you can decide that it is the ‘halwa’ patham.

thank you for the answer, Mrs.Mano.

oh mrs.mano tonnes of thanx for u, thanks again for ur explanation.

Dear Mrs Mano,
Can you please post a receipe for butter beans. The other day when i went to supermarket i bought a couple of cans but can't think of what i can do with them.

Thankz

Hi Mrs.Mano,
Can yu please post a nice recipe for making Egg Aapams ? The batter is the usual one, without any eggs. The egg is added to the aapam in the pan and cooked alongwith it. Hope it's clear what recipe I'm asking for ?
I just broke an egg into the center of the aapam, but it didn't cook fully. What is the correct procedure , should the egg be scrambled then added to aapam ? Please respond .
Thanks.

Hi Mrs. Mano,
I made Jeeraka Rasam and wheat dosa both turned out to be so good. Thanx for the help.

Dear Mrs.Mano,
Tried your katharikkai & potato kothsu,keerai kadaiyal and veg pulao .All of them tasted delicious.Thank you very much for the simple,tasty and easy to make recipes.I'm sure that three of these recipes are going to stay with my family for ever.
Can you please answer these below doubts.
For the pulao do we have to measure the rise as heaped or leveled?
I would like to try your ginger and tomato thokku,tomato thokku1 and tomato thokku2 recipes.so please tell me the selflife and also do i have to store it a fridge?
If time permits could you post Kambu koozh(i guess some days ago you have explained about eating kambu koozh with tomato chutney and with chicken kuzhambu in one of your reply) Or any other Kambu recipes?

Thank you,
raathi.

Hi Mrs.Mano,

I tried poondu thuvayal or chutney. Somehow, though I fry it for a long time till it turn into red, the taste is coming out bitter. Is this how it will be? What is the solution?

thanks and take yr time to reply.

Dear Mrs.mano
Ur recipes r excellent,it has the exact tanjore touch especially in the vegetarian items.My parents hail from mayuram which is near to tanjore,so i know about tanjore . i am calling a family this week to my house for dinner,could u give me a exact tamilian style veggie briyani recipe pls ?Thanks in adavance.
Regards
Deviraja

HI Kh or anyone else,

Can u guyz please send me mrs. Mano's recipe To my email id!

Hi viji,

I've sent the recipe collection...chk ur mail & let me know...

Hello Mrs. Mano,

Hope you are doing fine.

I wanted to ask you about snacks using urad flour (dry uzhundu maavu). I have lots of them left and don't know what snacks I can make.

Please suggest something other than murukku, ribbon pakoda, etc. since I don't have murukku achchu.

Thanks,

Nalabaagam

Quote:

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Originally Posted by dev

Hi viji,

I've sent the recipe collection...chk ur mail & let me know...

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Thanks a lot Dev I recd 2 files.

Hi MRs Mano,

I would like to how ow to make Sambahar Vadagam..??

Can u pls post the this recipe for me.

Dear Maggie!

I have never used tinned butter beans. Here I am pasting below a few links which will give you some recipes on it. Anyhow, you can wash and use the butter beans in vegetable kurma and gravies.

http://www.vegkitchen.com/beans.html
http://vegetarian.allrecipes.com/az/BttrBnBrgrs.asp
http://homepages.ihug.co.nz/~ashok/akrecp4.htm

Dear Urmila!

For egg aappam- First pour the batter in the aappa chatti. Immediately take the aappa chatti from the fire and tilt it fully so that it will spread very thinly in the corners and thick in the center. The fire must be medium-low. Cover it with a lid. After one 2 seconds, take away the lid, pour the egg on the aappam and again tilt it slightly. Cover again with the lid. The appam and the egg will be cooked finely in this way

Dear arrecipes!

Thanks a lot for the feedback on jeera rasama and wheat dosai.

Dear Raathi!

Thank you very much for the feedback on kaththarikkai and potato kothsu, keerai kadaiyal, and vegetable pulao.

For all the recipes, the measurement of the cups should be leveled. The quantity of the ingredients should not be heaped.

As tomatoes have much water in them, they tend to get spoiled within some days even though they are fried in the oil for a long time. Hence, it is better to keep the tomato and tomato-combined pickles in the fridge from the very beginning.

I will get this ‘kambu khoozh recipe from my friend and then I will post it for you. But, it will take time I think.