Mrs.Mano's Tamilnadu Delicacies

Dear Mrs Mano
I tried gulab jamun using milk powder and it turned out really great . It was like the one in hotels .I actually did 2 batches with the same amount of sugar syrup u have mentioned for 1.
one question here , will the consistency of jamuns be good if we drop them in the sugar syrup once 1 thread consistency is reached . What is the reason to drop the jamuns when the sugar syrup is simmering and why is it allowed to cook in sugar syrup ? why i,m asking this is some of the jamuns lost shapeand came out when done like this . pls reply me whenever you find time
Thanks and regards

mrs.mano,

hope u r doing good. happy new year. i just joined this forum .i went thro the tamilnadu delicacies thread.nice & gr8.tempted to join here. can u pls send me ur collecions

Dear mrs.mano,

hope u r doing good. happy new year. i just joined this forum .i went thro the tamilnadu delicacies thread.nice & gr8.tempted to join here. gan u pls send me ur collecions
to lamera1@yahoo.com

Hello NOV!
I regret for my delayed reply. Due to ill health, I couldn’t write earlier.
I am happy that you have celebrated the Pongal nicely with yr wife’s sweetest pongal. If possible, please post yr wife’s recipe so that every body can be benefited by it.

Dear R!
Thanks a lot for the feed back on the dosai recipes.
About ulunthu[black gram] vadai- the hardness of it may be due to the quality of black gram. If it is too old, we can not get the softness in idlis as well as in the vadais. Nowadays the quality of the black gram is like that.

For masal vasai as well as all the savouries, it must be important that they must be fried on medium fire. So they will be cooked completely when they change to a light golden brown colour. There is no need to notice the stopping of the sound. For masal vadai also, do not cook them to a brown colour. They will not be tasty. Fry them to a golden brown colour under medium fire. They must be very soft to eat. That is the correct texture.

Here is the recipe for Vermicilli idli. I have 3 or 4 recipes with me. I had to try them to give a good recipe. That is why I am posting this recipe after a few days’ delay.
SEMIYA IDLI :{ VERMICILLI IDLI}
Ingredients:
Vermicelli – 1 ½ cups
Semolina- ¾ cup
Ghee- 2 tsp
Oil-3tbsp
Fresh curd- 2 cups
Water-4 tbsp
Onion-2 {chopped finely}
Tomato-1/2 cup {chopped finely}
Chopped green chillies- 1 tsp
Cumin seeds-1tsp
Asafetida powder- 1 tsp
Split black gram- 1tsp
Curry leaves- a handful
Chopped coriander-2tbsp
Shredded coconut- ½ cup
Baking powder- ½ tsp
Enough salt
Procedure:
Fry the vermicelli and the semolina separately in the ghee to a light golden colour. Take away and let them to cool in a bowl. Again pour the oil in the same kadai and heat it. Add the cumin seeds, black gram and asafetida and fry for a few seconds. Add the chopped onion, green chilli and the greens and fry for a few minutes. Then add the tomato and fry well until it is cooked well. Add this to the vermicilli mixture. Add the beaten curd, and the baking powder with the water and enough salt. Mix well. Add the coconut and mix well. Keep this mixture covered for 30 minutes, then mix well and pour the batter in the idli moulds. Steam them for 15 minutes.

Dear food lover!
Thanks a lot for the feedback on red kidney beans masala as well as for the greetings.
You can try the same recipe with mushroom also. You can use mixed vegetables with the mushroom instead of potatoes and red kidney beans. Add more tomatoes and a little coconut milk. I will post a mushroom recipe after some time.

Dear PR!
When we cook the jamoons in the sugar syrup, they will enlarge further and become soft. I have learned this method from a friend who was working in a five star hotel 15 years back. If you want a firm gulabjamoon, avoid the baking soda and use only the baking powder. If it is 1/4sp of B.Soda and ¼ sp of B.Powder, then avoid the B.Soda and add ½ sp of baking powder only.

Dear Virumbi!
I have just sent my recipe collects for you! Hope you will enjoy cooking them.

sorry, I have wrongly typed as 'collects' instead of 'collections.

Thanks for your clear explanation. Next time, will follow yr instruction.

Abt aamai vada, other than the points u have mentioned, can I grind without adding any water? Will it come out soft ?

For rava idly, you mentioned to add fruit salt or baking soda. But, for semia idly, I saw baking powder under the ingredients list. Does it make any difference ?

Thanks for yr time.

Take care, bye