Mrs.Mano's Tamilnadu Delicacies - Part 2

Here I am going to post two tasty recipes.

GINGER THOKKU:

Ingredients:

Finely shredded ginger- 4 tbsp
Shredded coconut- 8 tbsp
Chilli powder- 1 sp:
Finely chopped sambar onions- half cup
Finely chopped tomato- 1 ½ cups
Gingelly oil- quarter cup
Tamarind- a gooseberry size
Salt to taste
Turmeric powder- half sp

Procedure:

In a sp of oil, fry the ginger and the coconut to slightly golden brown colour. When cooled, grind them with the tamarind coarsely. Heat a pan and pour the oil. Add the chopped sambar onion and fry well. Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on top. Add the ground paste and the chilli powder with enough salt and cook until all the ingredients are combined well.

PRAWN KUZHAMBU:

Ingredients:

Medium sized prawns- ¼ kilo
Tamarind- a big lime size
Chilli powder- 1 tbsp
Coriander powder- 1 ½ tbsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 5 tbsp
Sambar onions- half cup
Finely chopped sambar onions- half cup
Finely crushed tomato- 1 ½ cups
Fenugreek powder- 1 tsp
Curry leaves- 20
Drumstick pieces-10 [optional]
Lime juice 2tsp with half sp of turmeric powder

Procedure:

Clean and wash the prawns well and add the lime juice with the turmeric powder. Marinate the prawns in the lime juice for half an hour and wash well again. This way the smell will disappear. Soak the tamarind in 2 cups of warm water for half an hour and then extract its thick juice. Heat the oil and add both types of onions and fry to golden brown colour. Then add the tomatoes with the turmeric powder and cook until they are finely mashed and the oil floats on the surface. Then add the fenugreek powder and fry them on slow fire for 5 minutes. Pour the tamarind juice and add the powders with enough salt.Add the drumsticks and cook well for some minutes. When the drumsticks are almost cooked add the prawns and cook until they are cooked. Turn the fire to slow, add a tsp of gingelly oil and cook the kuzhambu for 2 or 3 minutes.

Dear Mrs Mano,

Hope you are doing well.
Ma'am could you please post a recipe for Eeral Fry?

Dear sinrultz!

I regret that I could not give you the chicken lever fry recipe. I never learnt it as well as mutton blood poriyal as I am not fond of them.

Dear Mrs Mano!!!
Epo thirubareenga ooril irunthu?
Hope all is well.
Take care
suvai

Dear Suvai!

I have already sent my mail to your email address.

I am going to post a new recipe. This is a special dish in Muslim food. There are many varieties in its preparations. Mine is a very tasty one.

CHICKEN THIKKADI:

Ingredients:


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Boneless chicken pieces- 750gms
Rice flour- 1 cup
Turmeric powder- 1 tsp
Chilli powder- half sp
Chopped mint leaves- 1 cup
Chopped coriander leaves- 1 cup
Finely chopped small onion- 1+ half cup
Finely sliced onion- half cup
Chopped tomato- 1 cup
Salt to taste
Finely ground coconut- half cup
Thick coconut milk- 1 cup
Egg-1
Oil- 4 tbsp

Grind the following into a paste:

fennel seeds- 1 tbsp, shredded ginger- 1 tbsp, small garlic pearls- 15, cardamom-1, cinnamon- 1 piece, clove-1, red chillies[de-seeded]-10, coriander seeds- 1 tbsp

Procedure:

The rice flour should be either fried flour or steamed one. [kozukkattai or idiyappam maavu is the most suitable one] sieve it. Beat the egg well.

Pour the oil in a broad vessel and heat it. Add 1 cup of small onions and the sliced onions and fry them well. Then add the ground paste with the turmeric powder. Fry well on slow fire. Then add the tomatoes and cook them until they are mashed well and the oil floats on the surface. Add the chicken pieces, salt and 3 cups of water. When the chicken pieces are half cooked, add the ground paste of coconut and let the gravy simmer for a few minutes. Reduce the fire and take a cup of gravy. Let it cool down for some minutes. Pour this gravy on the flour along with the egg. Add enough salt. Add the remaining small onion, turmeric powder and the chilli powder. Make a smooth dough and make small balls. Slightly flatten them and drop all the balls in to the simmering gravy. Add enough water. Let the gravy simmer for some minutes until the balls are cooked. Add the thick coconut milk and mix well. When the gravy starts to simmer, put off the fire.

Dear mrs mano,
Thank you......naanum bathil pottu iruken nga!
tc
s

Dear Mrs.mano,

Can you share me the recipe for Veg/chicken momos along with chutney ?

Hope u had nice trip to India...I had asked for all your recipes earlier..could u pls mail them to my email id....
ani_parveen2202@yahoo.co.in

Dear Ani!

Here is the recipe of ‘Chicken Momos’ for you! I have tried to send my recipes collection to your email address just now. But it returned with a message that the email address is not valid'! Please write to me yr correct email address.

CHICKEN MOMOS:

Ingredients:

Chicken mince- 1 cup[ steamed ]
Chopped spring onions- half cup
Finely chopped garlic- half sp
Finely chopped ginger- half sp
Plain flour- 2 cups
Oil- 1 tsp
Chilli sauce-1tsp
Soy sauce- a few drops
Salt to taste

Procedure:

Add the vegetables to the mince with enough salt and the sauces. Mix well and make small balls. Make a smooth dough with the plain flour, salt and the oil. Make thin chappaathis. Take a chappathi, put a mince ball in the center and fold the corners towards the center. Finish all the chappathies like this. Steam them in a bamboo steamer. Serve hot with tomato ketchup.

Thank you very much Mrs.mano. I tried Veg momo last weekend. it was good but i could not get the shape proper.

thats my proper email id. i am not sure why u weren't able to email me...Please send it ani_parveen2202@yahoo.co.in
or anishaparveen@indiatimes.com

Dear Ani!

Again I have tried the first email address. Again the message came that the ‘to’ address was not proper. Is there any underscore between ani and parveen? Anyhow I have sent my recipes collection to the second email address you have just given.

You must roll thinly the chappathi before filling it with the vegetable or chicken mince. And close it tightly with your fingers like you are doing with the ‘mothaga kozukkattai’. Then steam it. Hope this explanation will be helpful.

Respected Mrs.Mano,
Can you please send me your recipe collection.
My email address is bhavyakm@gmail.com

Thanks,
PK

Dear KPR!

I have just sent my recipes collection to you!

Here I am posting two non-veg recipes which I tried recently.

FISH FRY:

Ingredients:

Fish pieces-12
Chilli powder- 1 to 2 tbsp
Turmeric powder- half sp
Salt to taste
Enough oil to fry

Grind the following ingredients to a fine paste:

Shredded Coconut- 1 cup, fennel seeds- 1 tbsp, shredded ginger- 1 tbsp, small garlic flakes-10, sambar onions- 6

Procedure:

Wash and clean the fish pieces. Mix well with the paste, salt and the powders thoroughly and allow it to marinate in this mixture for 2 hours. Then fry them to golden brown in hot oil.

CHICKEN SOYA VADAI:

Ingredients:

Boiled and shredded chicken- 1 cup
Onion-2 [thinly sliced]
Gram dal powder- 2 tbsp
Curry leaves- a few
Soya balls-8
Salt to taste
Enough oil to fry
Turmeric powder- half sp

fry the following in a spoon of oil and then grind coarsely:

Chopped Coriander leaves-half cup, sambar onions-6, green chillies-4, ginger- 1 tsp, garlic flakes-2, fennel seeds- 1 tsp, small piece of cinnamon-1

Procedure:

Fry the onions along with the curry leaves in a little oil and take away. Soak the soya balls in hot water for 10 minutes, then wash in cold water a few times, squeeze the water out of them and mash in a mixi. Add this to the chicken along with the turmeric powder, coarse paste, fried onion, gram dal powder with enough salt. Mix well thoroughly. Make small vadais and fry them in hot oil to golden brown.

Dear mrs. mano!!!
enakum anupunga plz onga recipes...:-)
thank u thank u....................ipadiku suvai

Dear Mrs Mano,

Hope you are doing well.
Ma'am may I request for some simple recipes using sprouts which are healthy too

Dear sinrultz!

Here I am posting a few recipes on sprouts for you!!

GREEN GRAM SPROUT RICE:

Ingredients:

green gram sprouts- 1 cup
basmati rice- 2 cups
sliced onion- 1 cup
slit green chillies-4
chopped mint and coriander leaves- ½ cup
ginger paste- half sp
small garlic flakes- 2 tbsp
tomato paste- 1 tbsp
shredded coconut [slightly roasted]- half cup
turmeric powder- half sp
salt to taste
sliced capsicum- 3 tbsp
sliced cabbage- 3 tbsp
oil and ghee- 2 tbsp each
roasted and coarsely powdered groundnuts- 3 tbsp
lemon juice- 1 tbsp

powder the following ingredients:

half sp- fennel seeds, 1 cardamom, 1 small piece of cinnamon

Procedure:

Cook the rice. Heat a pan and add the oil and the ghee. Add the sliced onion with the powdered garam masala and fry it well. Add the ginger paste with the garlic flakes and the turmeric powder. Fry well. Add the tomato paste with the green chillies and fry for a few minutes. Add the sprouts with a little salt and water. Cook until the green grams are half done. Add the cabbage, coriander, mint leaves and the capsicum and toss for a few minutes. Put off the fire. Pour the lemon juice and mix well. Add this to the cooked rice with enough salt for the rice. Mix well. Add the ground groundnuts and mix well. Lastly add the coconut and mix well.

GREEN GRAM SPROUTS CURRY:

Ingredients:

Green gram sprouts- 1 cup
Finely chopped tomato- 1 cup
Finely sliced onion- half cup
Finely chopped coriander leaves- half cup
Cumin seeds- half sp
Salt to taste
Turmeric powder-half sp
Oil- 4 tbsp

Grind the following in to slightly coarse paste:

Shredded coconut- half cup, fennel seeds- half sp, small garlic flakes-3, shredded ginger- half sp

Procedure:

Heat a pan and pour the oil. Add the cumin seeds and when they splutter, add the onion and fry well. Then add the tomato with the turmeric powder and cook well until the tomatoes are mashed and the oil floats on the surface. Add the green gram sprouts with enough salt and 2 cups of water. When they are half done, add the ground paste as well as the coriander leaves. Cook until the gravy thickens.

Dear mrs mano!!
Would it be possible for you to give khari buiscut recipe.....(without egg) if you can plz.
Thank you for the bean sprout recipes above.
regards,
suvai

Dear Mrs. MAno,

Hope you are doing well.

Tried your Mushroom curry 2 and mutton briyani1 over the weekend. The mushroom curry was good and the briyani was fab. The taste was very good.

The only thing is that the mutton was a little tough, which I realised only when we sat down to eat. Is there anything that can be done for that after the cooking process is over? I pressure cooked the mutton for a few seeties before mixing with the rice and cooking in dum. Any help I can use in the future would be much appreciated.

Thanks in advance.

Dear Thattai!

How are you?

Thanks a lot for the feedback on Mushroom curry as well as Mutton briyani. The meat of old ones are always tough where as the meat of the younger ones are soft. If you cook a soft meat, then cook in the pressure cooker for 3 whistles. If it is either rough or frozen, you must pressure cook for 5 whistles. If you marinate the mutton with pappaya paste for half an hour and then cook, it will be soft definitely. Hope these tips will be helpful.

Thanks Mrs. Mano,

Will try your tips next time I make Biryani. Do you by any chance know a chicken/mutton biryani recipe similar to what you get at Ponnusamy's in Chennai. I've heard that they cook the rice in coconut milk, though not sure about that.

If you have a recipe similar to theirs, would love to try it.

Thank you.

Dear Thattai!

I am posting here two Briyani recipes which have coconut milk in it. Hope you will enjoy cooking these two!! I have not yet tasted the briyani of ‘Ponnusamy’s’!

CHICKEN BRIYANI-1[ WITH COCONUT MILK]:

INGREDIENTS:

CHICKEN[SMALL PIECES]- 500GMS
BRIYANI RICE- 5 CUPS
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Thinly sliced onion- 5 cups
Finely chopped tomato- 6 cups
Coconut milk- 1 ½ cups
Chopped mint- a handful
Chopped coriander- a handful
Lime juice- 2 tbsp
Salt to taste
Ghee-1/2 cup
Oil- half cup
Turmeric powder-1 tsp

Grind the following to a fine paste:

Cumin seeds- half sp, peppercorn- ½ sp, fennel seeds- 1 sp, red chillies-8, ginger paste- 1 tsp, garli paste- 1 tsp, poppy seeds- 2 tsp, cinnamon- 1 piece, cardamom-2

Powder the following:

Cloves-7, cardamom-8, cinnamon2 pieces

Procedure:

Wash and soak the rice in enough water.
Marinate the chicken pieces with half of the turmeric powder, salt and the ground paste for an hour. Heat a pan and pour 4 tbsp of oil and 2 tbsp of ghee. Add half of the powder and fry for a few seconds. Add 2 cups of onion and 2 cups of tomato and fry well until they are mashed and well cooked. Add the chicken pieces and cook until they are done. Put off the fire and mix in the lemon juice thoroughly.

Heat a broad vessel and pour the remaining ghee and the oil. Add the remaining powder and fry for a minute. Then add the remaining onion, tomato, ginger and garlic paste and the turmeric powder. Cook and fry well until they are mashed and the oil floats on the surface. Add the greens. Fry for a few seconds. Pour the coconut milk and 8 cups of water. Add the soaked rice and cook. When the rice is half- cooked add the salt and mix well. When all the water is evaporated, put off the fire. Spread the chicken masala on top and keep the rice in ‘dhum’ for 10 minutes. Then mix the rice carefully and again keep it in ‘dhum’ for another 10 minutes.

CHICKEN BRIYANI-2[WITH COCONUT MILK]

INGREDIENTS:

Briyani rice- ¾ kilo
Chicken pieces- 1 kilo
Sliced onion-5 cups
Ginger and garlic paste- 4 tbsp
Cashew nuts-12
Chopped tomato- 2 cups
Curd- 2 tbsp
Cumin powder- 1 tsp
White peppercorn powder- 1 ½ tsp
Poppy seeds- 1 tbsp
Chilli powder- 1 tsp
Lime-2
Cinnamon-10
Cardamom-10
Cloves-10
Chopped Mint- 1 cup
Chopped coriander-2 cups
Green chillies-8
Salt to taste
Ghee- quarter cup
Oil- quarter cup
Turmeric powder- 1 tsp
Coconut milk- half cup

Procedure:

Cook the rice with salt.
Heat a vessel and pour the oil and half of the ghee. Add the masala spices and fry for a few seconds. Add the onion and the green chillies. Fry for a few minutes and then add the tomatoes with the turmeric powder and cook until they are well mashed and the oil floats on top. Add the ginger paste and the curd and cook for some minutes. Add the chicken pieces with the powders and salt. Cook until they are almost done. Grind the cashew nuts with the poppy seeds to a paste and mix this with the coconut milk. Add this to the gravy with the greens and further cook for a few minutes. Lastly add the lime juice and cook on a very low fire for a few seconds. Place the rice on a vessel. Pour this gravy on top and spread evenly. Pour the remaining ghee around the corners. Cook the briyani in ‘dhum’ for 15 minutes.

Dear mrs mano!
The second biriyani recipe above... i want to try with vegetables. Would i have to decrease the liquid quantity?...becoz i have never made biriyani with coconut milk...athaan tempted to try!

Dear Suvai!

You have asked for eggless biscuits. But I have posted this recipe twice before.

I am glad that you are interested in making vegetable briyani using the ingredients of the chicken Briyani-2. For making pulao and briyani varieties, for 1 cup of rice, we need 2 cups of water for a soft texture. If you want the rice a little bit crisp, then 1 1/2 cups of water are enough. But for veg.briyani, you must decrease the quantity of garam masala spices-that means 6 cardamoms, 6 cloves and 6 cinnamon pieces are enough and also 750 kilo of vegetables are enough for 1 kilo rice.

Thanks for you quick response Mrs. Mano. Will pass on the recipes to my friend who's been dying to have Ponnusamy's briyani, and will also try and make it myself soon.

Can we make mutton briyani also the same way? With similar quantities of mutton? Thanks again for the recipes.

Dear mrs mano...:-)
Thank u nga for the alavu for veg biriyani variation with coconut milk.....kandipa going to try this one.. will keep u posted of the outcome.

Eggless biscuit keten...aanaa khari biscuit recipe kodutheengala? okay i will look thru the recipe u sent by email...

thanks once again nga!!
ipadiku
s

Dear Mrs.Mano,

Can you please email me your recipe collection. My email address is dks0709@yahoo.com

Appreciate it very much. Thank You.

Dear mrs mano!!
I tried your paruppu urundai kuzhambu.....& it came out famously well...........:-) thank u thank u.......superb!!!
Hope all is well with u nga!
tc
s

mrs mano...romba nalaa kanomey ongala...hope all is well......take care.

I am posting here an interesting tasty recipe which I have tried recently.

SOYA PULAO:

Ingredients:

Soya balls- 1 cup
Briyani rice- 2 1/2 cup
Onion-3
Slit green chillies-4
Chilli powder-1 tsp
Finely chopped tomato- half cup
Turmeric powder- half sp
Ginger paste- 1 tsp
Small garlic flakes- 15
Salt to taste
Oil- 2 tbsp
Ghee- 3 tbsp
Chopped coriander- half cup
Chopped mint- half cup
Shredded coconut- half cup
Cashew nuts-8
Fennel seeds- 1 tsp
Clove-1
Cinnamon-1
Cardamom-1

Procedure:

Wash the rice and soak it in enough water for half an hour. Soak the soya balls in hot water for 10 minutes, drain the water, then soak them in cold water, and squeeze out all the extra water from the soya balls.

Grind the coconut with the cashew nuts and the tomatoes with enough water to a fine paste. Powder the cinnamon, cardamom, clove and the fennel seeds.

Heat a vessel and pour the oil and the ghee. Slice the onions thinly and fry them to golden brown. Then add the powder along with the ginger paste, garlic flakes, green chillies and the turmeric powder Fry them for a few seconds. Then add the greens with the chilli powder and fry for a few seconds. Add the soya balls with enough salt and the ground paste. Cook on slow fire until all the water is absorbed by the soya balls. In another vessel add 7 cups of water and let it simmer. Add the rice and cook it until they are half-cooked. Add enough salt and cook until all the water is evaporated. Spread the soya masala evenly on the rice. Pour 1 or 2 tsp of ghee around it. Keep the rice in ‘Dhum’ for 20 minutes.

mrs. mano........:-)
Hope all is well..........good to see you back !!! :-)

Dear Suvai!

Thanks a lot for the concern and the kind enquiry on me!

Dear mrs mano........:-) u r most welcome!!

ongakita kaaramani (vegetable ) recipes iruntha kodungalen....as poriyal...as in kootu or any other that u might know...thank u nga in advance.

Mrs.mano, bread channa :thumbsup:... thanks a lot for the recipe...:)

Mrs.Mano, how do we make this biriyani that is white in color... I guess it's something mid-way between biriyani & pulav... not overly spicy like biriyani and not too mild like pulav... i had it in a resturant here & loved it... recipe irundha post pannunga pls...

Hello Mrs Mano.

Tried the Hyderabadi Chicken. Was easy and delish. Hubby and mom especially liked that it was nice and spicy (though I reduced the no of chillies fm 10 to 3!!)

Thanks so much...

Dear Suvai!

Here I am posting two interesting recipes with karamani. Hope you will like it.

KARAMANI KADAIYAL:

Ingredients:

Karamani- 1 cup
Coriander seeds- 2 tsp
Red chillies-3
Chopped tomato- half cup
Small onions- 8
Garlic flakes-5
Curry leaves-6
Cumin seeds- half sp
Salt to taste
Oil-4 tbsp
Turmeric powder- half sp

Procedure:

Boil the karamani paruppu with 2 cups of water in pressure cooker. Fry all the ingredients except the mustard seeds in a tbsp of oil until they become soft. When cooled grind them to a coarse paste. Heat a pan and pour the remaining oil. Add the mustard seeds and when they splutter add the cooked karamani with enough salt, ground paste and the turmeric powder. Let it simmer for a few minutes until the gravy is thickened.

KARAMANI KARA KUZHAMBU:

Ingredients:

Karamani- 3/4 cup
Small onion-half cup[crushed]
Finely chopped tomato- 1 cup
Crushed garlic flakes-5
Cumin seeds- 1 tsp
Curry leaves- 1 arc
Chopped coriander leaves- half cup
Turmeric powder- half sp
Salt to taste
Gingelly oil- 4 tbsp
Tamarind- a gooseberry size
Chilli powder- 2 tsp
Coriander powder- 2 tsp
Drumstick pieces- 6

Grind the following ingredients to a fine paste:

Small onions-4, shredded coconut- half cup, fennel seeds- half sp

Procedure:

Soak the karamani over night in enough water. In the morning pressure cook it with a cup of fresh water. Soak the tamarind in a cup of water. Heat a pan and pour the oil. Add the cumin seeds and when they splutter add the onion, tomato and the garlic flakes with the turmeric powder. Fry them until they are mashed well. Extract the tamarind juice and pour it with the powders and enough salt. Add the drumstick pieces and let the kuzhambu simmer. When the vegetable is almost cooked add the karamai and the ground paste. Again
Allow the kuzhambu simmer for a few minutes. Add the curry leaves and the coriander.

Dear mrs mano.....:-)
thank u for your recipes.....iniki late dinner ingey but i made this karamani kuzhambu nga.....it came out veryyyyy well....super ah vanthidichi....thank u...:-)
will try the karamani kadaiyal & let u know too...:-)
nalla irukeengala?
s

dear mrs mano.....karamani kadaiyal konjam kootu maathri irukuma ila dry ya irukungala?

Dear Dev!

The recipe you have asked is the same which I have posted as 'Soya pulao' above. It is neither much spicy as Briyani nor light as pulao.