Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Thattai!

Thanks a lot for the feedback on 'Hyderabad briyani'!! I am happy that yr husband as well as yr mother liked it.
It seems that I have forgotten to clarify yr previous doubt. You can add the same quantities of ingredients to mutton briyani also.

Dear Suvai!

Well and wish the same from you!!

Thank you very much for the nice feedback on 'karamani kara kuzhambu'!!

You can make the 'karamani kadaiyal' either a little watery or thick. You can mix the thick karamani kadaiyal with hot rice and ghee. The karamani gravy is suitable for chappathi.

Thanks for the clarification mrs. Mano.

Thanks Mrs.mano...senju paarkiren...

Dear mrs mano,
Do u have hyderabadi biriyani (vegetarian) recipe?
iruntha ezhuthunga please & thank u....:-)

Here I am posting two interesting recipes which I have tried recently.

POOSANIKKAI HALWA [ white pumpkin halwa]:

Ingredients:

Shredded poosanikkai [from which all the water is squeezed]- 4 and half cups
Sugar- 3 and half cups
Melted ghee- half cup
Saffron- a pinch
Thinly Sliced almond and pista pieces- 2 tbsp
Cardamom-10
Thick milk- 1 cup

Procedure:

Steam the shredded poosanikkai with the milk for 15 minutes and then either mash it or grind it when cooled. Grind the cardamoms with 1 tbsp of sugar. Heat a kadai and add the sugar with little water. Make sugar syrup with one third consistency [kambi pagu]. Add the ground paste and mix well. Cook on medium heat stirring continuously. Pour the ghee in intervals. Mix the saffron in a little milk and pour in to the halwa along with cardamom powder. When the sides are leaving and the halwa is shiny and glossy, pour it on a greased plate. Decorate with badam and pista.

CURRY LEAVES KUZHAMBU:


Ingredients:

Finely chopped small cups- half cup
Finely mashed tomato- half cup
Vadagam- 1 sp
Chilli powder- 1 tsp
Coriander powder- 1 tsp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 3 tbsp

Fry the following ingredients in a tbsp of gingelly oil and then grind them coarsely:

Small onion-6, small garlic flakes-4, fennel seeds- 1/2 tsp, cumin seeds- half sp, peppercorns- 1/2 tsp, shredded ginger- half sp, a handful of curry leaves

Procedure:

Heat a pan and pour the gingelly oil. Add the vadakam and when they splutter add the tomato and the onion with the turmeric powder. Fry them well until they are mashed and the oil floats on top. Add the ground paste with one cup of water, salt, and the powders. Mix well and allow it to boil for 5 minutes on medium fire.

Dear Suvai!

I will post the recipe for 'Vegetarian Hederabad briyani'soon!!

Thank u nga mrs mano :-)
nalla irukeengala?

Dear Suvai!

I am posting here the recipe of 'Hyderabad vegetable briyani' for you!!

HYDERABAD VEGETABLE BRIYANI:

Ingredients:

2 cups Basmati rice
Potato-1 [cut in to cubes)
Carrot-1 [cut in to cubes)
Cauliflower florets-half cup
French beans pieces- half cup
Finely sliced onion-1 cup
Green peas [frozen]- half cup
Ground Fresh tomato- half cup
Saffron- a pinch
Milk- 1 tbsp
Salt to taste
Curd- half cup
Ginger paste- 1 tbap
Garlic paste- 1 tbsp
Green chilli paste- 2 tsp
Chilli powder- half tsp
Turmeric powder- half sp
Cashew nut pieces- 2 tbsp
Almonds (blanched and halved-2 tbsp
Chopped mint- half cup
Chopped coriander- half cup
Raisins- 2 tbsp
Warm milk- half cup
Ghee- quarter cup
Enough oil to fry the onions

Dry roast the following ingredients and then powder them finely:

Cinnamon-1 inches piece, cloves-2, cardamom-2, fennel seeds- 1 tsp, shahjeera-1/4 tsp, star anise-1, Mace- 2 small pieces, nutmeg- half, small bay leaf-1

Procedure:

Soak the saffron in the warm milk. Fry the onions to crisp golden brown pieces and keep them away. Steam the vegetables.

Wash and soak the rice in water for 10 minutes. Pour 1 tbsp of ghee in a vessel, fry the rice for a few minutes and then add 3 ½ cups of water and enough salt. Cook on medium fire until it is3/4th done and all the water is evaporated.

Heat a kadai and pour the remaining ghee. If needed, 2 or 3 tsp of oil can be added. Fry the nuts and the raisins and take them away. In the same ghee, fry the pastes on slow fire. When the oil floats on top, add the curd with all the powders and tomato and fry for a few seconds. Add the vegetables with salt and cook until the vegetables are coated well with the paste. Add the greens and toss for a few seconds. Spread the vegetable mixture on the rice evenly, pour the milk around the corners, sprinkle the fried onions and keep the briyani in ‘dum’ for 20 minutes. Mix well once after 10 minutes. Decorate with the fried nuts.

Dear Mrs. Mano nga.............thank u so very much for the Hyderabadi Biriyani recipe.......:-) kandipa try pannitu solaren.
Hope all is well........regards....s

Dear Mrs Mano....onga Hyderabadi Veg Biriyani super ah vanthidichi nga.......:-)

neenga epadi irukeenga? romba naal aachi neenga post panni....hope all is well with u nga....take plenty care.......ipadiku...suvai

Here I am posting a few interesting recipes.

EGG POTATO KABAB:

Ingredients:

Boiled and mashed potato- 2 cups
Chopped onion-2
Finely chopped green chillies-3
Shredded ginger- half sp
Fennel powder- half tsp
Turmeric powder- half sp
Salt to taste
Chopped mint- quarter cup
Chopped coriander- half cup
Garlic paste- half sp
Crushed tomato- half cup
Chilli powder- half sp
Bread slices-4
Eggs-4
Enough oil to fry

Procedure:

Boil the eggs and remove the shells. Then slice each egg into half. Take away the yellow eggs and crush them well. Pour 3 tbsp of oil in a pan and heat it. Add the onion along with the garlic and ginger, green chilli, turmeric powder and the greens and fry them to a soft texture with a pinch of salt. Add half of this mixture to the mashed potato. Again heat the remaining onion mixture, adding the tomato and the chilli powder. Fry them well. Lastly add the yellow eggs with a little salt. Mix well. Fill this mixture in all the white eggs nicely. Mix well the potato mixture with enough salt and mashed bread crumbs. Coat the white eggs with this mixture well to a shape of egg. Heat enough oil and deep fry the kababs to golden brown.

GREEN THOKKU:

Ingredients:

Mint bunch-2
Coriander bunch-1
Curry leaves- 4 arc
Salt to taste
Tamarind- a small orange size
Red chillies- a handful
Black gram-50 g
Bengal gram-50g
Shredded ginger-50g
Asafetida powder- 1 tsp
Gingelly oil- 1 cup
Green chillies-5

Procedure:

Fry the dals, asafetida and the red chillies in a tsp of oil to golden brown. When cooled, powder them finely. Grind the greens coarsely with the ginger, green chillies, tamarind and enough salt. Heat a pan and pour the oil. Add the ground paste and fry them on slow fire. Sprinkle the fried powder little by little and mix well continuously. When the oil starts to float on top, put off the fire.

Dear Mrs Mano...:-) soooo good to see u post more recipes :-)

Onga green thoku kandipa try pannitu solaren seekiramey!

Hope all is well nga!....:-)

Dear Suvai!!

Thanks a lot for yr continous encouragement as well as enthusiasm. And I also thank you for yr kind words!!

Dear mrs mano....onga green thokku superrrrrr o superrrrrr....veryy tasty nga!! thank u thank u...:-)
I have put it in a glass jar. Should i put it in the fridge or just outside....sumar evolo naal velila vaikalaamnga mrs mano?
Trust & hope all is well.

oru recipe venunga onga collection la irunthu....chakkai peratal...this is made out of young jackfruit....if you can post please...& thank u nga.

Dear Suvai!

Thanks a lot for the nice feedback on 'Green thokku'!! It must be kept in the fridge. As it was wet ground, it is not good to keep it out of the fridge for more than a day.

Regarding 'chakkai perattal', there is no such recipe as far as I know. There is a recipe in kerala called as 'idi chakkai' using young Jackfruit.[palaakkai] Do you want that recipe? In Tamilnadu, we prepare 'palaakkai pirattal, palaakkai kurumaa, palaakkai vadai and palaakkai poriyal' using young jack fruit. Please clarify which recipe you want me to post for you.

Dear Mrs mano,

Thank u nga will surely put it away in the fridge..:-)

palaakai thaan nga......:-)
plz plz onga 5 recipeyum kodunga mrs mano...priatal/kuruma / vadai..& poriyal. ....
also idi chakai....awesome ..... i have two cans of young pala ;-) really looking fwd to trying them out nga!!
Thank u in advance for them.
Hope all is well nga!
regards,
suvai

Paalakai kurma is my favourite Mrs Mano
Looking forward for it

Thank u in advance
:)

Dear Suvai!

I am posting first the recipes ‘palakkai kurma’ and ‘idi chakkai’ for you! Then I will post the other recipes.

YOUNG JACKFRUIT KURUMA: [PALAKKAI KURUMA]

Ingredients:

Palakkai pieces- 2 cups
Bengal gram- a handful
Shredded coconut-1 ½ cup
Green chillies-4
Gram dal-1 tsp
Poppy seeds- 1 tsp
Fennel seeds- 1 tsp
Small onions-8
Cashew nuts-5
Medium Garlic flakes-5
Shredded ginger- 1 tsp
Oil-5 tbsp
Cinnamon- 1 piece
Cloves-2
Onion-3
Crushed tomato- 2 cups
Salt to taste
Turmeric powder- half sp

Procedure:

Boil the palakkai pieces and the Bengal gram to 3/4th. Heat a pan and pour a tbsp of oil. Add the green chillies, gram dal, poppy seeds, fennel seeds, small onions, cashew nuts, ginger and garlic. Fry them well to a soft texture. When cooled, grind them to a fine paste. Again heat a broad pan and pour the remaining oil. Add the cinnamon and the cloves. When they splutter add the chopped onions and fry them to golden brown. Add the tomatoes with the turmeric powder and fry them well until the oil floats on top and the tomatoes are mashed finely. Add the palakkai and the Bengal gram with the ground paste, salt and 2 cups of water. Let the kuruma boil to desired consistency. Garnish with chopped coriander leaves.


IDI CHAKKAI:


Ingredients:

Boiled palakkai-3 cups
Turmeric powder- half sp
Salt to taste
Black gram- 1 tsp
Mustard seeds- 1 tsp
Curry leaves- 1 arc
Chopped coriander-half cup

Crush the following ingredients coarsely:

Shredded coconut- 1 cup
Small onions-5
Green chillies-4
Medium garlic flakes-4
Cumin seeds-half sp
Oil- 3 tbsp

Procedure:

Crush the palakkai coarsely. When we boil the palakkai, it must be cooked to its 3/4th only. Then only we can crush it smoothly and coarsely to a fiber-like texture. If it is fully boiled, then it will become like a paste when we crush it.

Heat a pan and pour the oil. Add the mustard seeds and when they splutter add the black gram and fry them to golden brown. Add the palakkai with the coarsely ground mixture and salt. Fry them on slow fire until the palakkai is blended well with the ground ingredients. Add the greens and fry for a few more minutes.

Dear nithishri!

Hope you like this kuruma. This is a traditional south Tamilnadu recipe.

Dear Mrs Mano,
Thank u thank u for the kurma & idi chakkai recipes....kandipaaa try pannitu solaren ongaluku.
I have never had chakkai kurma.....ithuvey muthal murai....:-)
should we eat it with rice or chapathi? ethu kooda nalla pogum nga?
s

Mrs. Mano,

Green Thokku looks like the next thing I will be preparing as one of the side dishes . The recipe looks great.!!
Next time when I get Mint , I will surely try and post the feedback.
I think it would taste great with plain steaming rice.

Hemant Trivedi

Dear Suvai!

This palakkai kuruma is more suitable for chappathi though it will be delicious to eat with a combination of ghee rice and any varuval, like chicken fry or potato fry. And it is also suitable for dosai, idiyappam and idli. But the palakkai must be cut in to small pieces to accompany with the tiffin items. I am not sure about the texture of tinned raw jackfruit as I have never used it. So take an extra care when using the tinned vegetable as they are very soft.

Respected Mr.Trivedi!

The taste of this green thokku will be delicious if we use tender coriander leaves[the leaves which have short stems]. And this will accompany well with thayir sadham also.

Dear Mrs.Mano, amma prepared the white biriyani yday & it turned out good. Thanks a lot for the recipe!!!...:)

Dear Mrs mano,
Thank u for giving your suggestion. Tonite namma veetila onga chakkai kurma thaan nga we had it with chapathi...& it was out of this world!!!...very delicious ....I am sure it would taste even better if one uses raw chakkai than canned ones.
Thank u nga once again for all your lovely recipes & input.....:-)

Thank u Mrs Mano i loved the recipe
I will try it and let u know once i get hold of palakkai in the grocery store

Dear Dev!

Thanks a lot for the feedback on white briyani!!

Dear Suvai!

I am posting here a few more recipes on raw jackfruit for you!! Again I will post the recipes of Palakkai briyani and palakkai poriyal within a few days.

And thank you very much for the nice feedback on palakkai kuruma!!

RAW JACKFRUIT KOLA[PALAKKAI KOLA]

Ingredients:

Small raw jackfruit-1
Gram dal powder- half cup
Chilli powder-1 tsp
Turmeric powder-half sp
Salt to taste
Enough oil to fry
Chopped coriander-half cup
Curry leaves- 1 arc
Finely sliced onion-1

Grind the following ingredients coarsely:

Shredded coconut- half cup
Small onion-8
Garlic flakes-8
Fennel seeds-1tsp
Poppy seeds- 1 tsp

Procedure:

Remove the hard outer cover and the center bone of the palakkai, cut it in to big pieces and boil them to 3/4th. When cooled, shred them finely in a mixi. Mix in the ground paste, the powders, salt, onion, greens and the gram dal powder. Make small balls, slightly flatten them and deep fry them to golden brown in hot oil.

PALAKKAI PIRATTAL:


Ingredients:

Small young jackfruit-1
Shredded coconut-1 ½ cup
Finely chopped small onions- 1 cup
Finely crushed tomato- 2 cups
Salt to taste
Oil-5 tbsp
Bay leaves-2
Finely chopped coriander-half cup
Turmeric powder- half sp

Grind the following ingredients to a paste:

Red chillies-6
Garlic flakes-4
Fennel seeds- 1 tsp
Gram dal- 1 tsp
Ginger- 1 tsp
Cinnamon- 1 piece

Procedure:

Boil the palakkai pieces to 3/4th. Heat a pan and pour the oil. Add the bay leaves, then add the small onion and fry for a few minutes. Then add the tomato with the turmeric and fry them till the oil floats on top and tomatoes are mashed well. Add the ground paste,2 cups of water, salt and the palakkai pieces. Boil them for some minutes until it thickens to the desired consistency. Add the coriander and cook on slow fire for a few minutes.

Dear mrs mano,
thank u kindly for all the palakai recipes....;-) i am very anxious to try the biriyani & poriyal too!!!
Where can i find the white biriyani recipe nga?
Thank u thank u.................:-)

Dear Mrs Mano,

Here I am with yet another request form a finest cook ever..Maam could you post recipes for sambar vard & thayir vada plz

Dear mrs mano,
I tried the palakai piratal.....romba nalla vanthichi.....i had taken it for a get together...& it was a hit.....thank u nga!!!

Dear Sinrultz!

I will soon post the recipes for 'sambar vadai' and 'thayir vadai'!!

Dear Suvai!

Thanks a lot for the nice feedback on 'palakkai pirattal'!! Here I am posting the remaining recipes on 'palakkai' for you!!

RAW JACKFRUIT PORIYAL[PALAKKAI PORIYAL]
Ingredients:

Young raw jackfruit-1
Finely chopped small onion- 1 ½ cup
Finely chopped green chilli-1 tbsp
Mustard seeds- 1 sp
Black gram- 1 tsp
Curry leaves- 1 arc
Finely chopped coriander- half cup
Shredded coconut- half cup
Green gram- 1 handful
Cumin seeds- 1 sp
Asafetida- half sp
Salt to taste
Oil-3 tbsp

Procedure:

Cut the palakkai in to big pieces after cleaning it, and boil them to 3/4th. When cooled, shred them to fiber-like texture using the mixi speed for just only one second.
Heat a pan and pour the oil. Add the mustard seeds and when they splutter add the cumin seeds, black grams, asafetida and green gram and fry for a few seconds. Add the onion, green chillies and curry leaves and fry for a few minutes on slow fire with a pinch of salt. Add the palakkai and fry well for a few minutes. Lastly add the coconut and coriander leaves. Put off the fire and mix well.


RAW JACKFRUIT BRIYANI [PALAKKAI BRIYANI]

Ingredients:

Briyani rice- 2 cups
Small Raw jackfruit-1
Salt to taste
Sliced onion-1 cup
Chopped tomato- 1 ½ cup
Slit green chillies-4
Chilli powder- half sp
Curd- 3 tbsp
Turmeric powder- half sp
Ghee- 4 tbsp
Oil- 2 tbsp
Ginger garlic paste- 2 tbsp
Chopped mint- half cup
Chopped coriander – 1 cup
Salt to taste

Powder the following ingredients:

Fennel seeds-1 sp, cinnamon- a small piece, clove-2, cardamom-2, star anise-1

Procedure:

Wash the rice and soak it in enough water.
Clean the raw jackfruit as usual and cut into medium pieces. Boil them to 3/4th with a pinch of turmeric powder and enough salt. Heat a big vessel and pour the ghee and the oil. Add the onion and the green chillies. Fry them to golden brown. Add the tomatoes with the ginger garlic paste and the turmeric powder. Fry them well until the tomatoes are mashed and the oil floats on top. Add the palakkai pieces with the curd, chilli powder and the greens. Cook till the gravy thickens and coats all the plakkai pieces. Sprinkle the powder and cook on slow fire for a few minutes. Take them away. In the same vessel cook the rice with 4 cups of water on medium fire. When the rice is 3/4th done, add the salt. When all the water is evaporated, put off the fire, spread the palakkai gravy evenly on top, pour ghee around the rice and keep it in ‘dhum’ for 15 to 20 minutes.

NB: When preparing the briyani, either 2 cups of thick milk or coconut milk and 2 cups of water can be added instead of 4 cups of water for a rich taste.

Dear mrs mano,
never expected a palakai biriyani....kandipa try pannitu solaren nga....:-)
thank u mrs mano for all your lovely recipes....neenga epadi irukeenga?
Hope & trust all is well.......:-)
s

have completed updating the Index for this thread. Pls make use of it :)

Dev nga....thank u for indexing mrs mano's thread too....its so useful nga...:-)

mrs mano...iniki onga palakai recipe thaanga namma veetila ;-)

Dear mrs mano...yesterday tried yr palakai poriyal.......came out well nga.....thank u..;-)

Dear Suvai!

Thanks a lot for the feedback on 'palakkai poriyal'! I am now in 'Tamilnadu'. I will go back to my residence after a few days. Then I will mail you.