Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Huldaashoke!

Thank you very much for the feedback on ‘Bisi bele bath’.

Dear Sangeetha!

This math gram is in pale yellow colour and looks exactly like our ‘karamani paruppu’.

Dear Anuu!

I am happy that you have tried the aappam with success. With due practice, you can excel in making spongy aappams. There are so many varieties in aappam. So you can try each and every recipe.

And thanks a lot for the compliments. I didn’t misunderstand on your suggestions. In fact I thank you with all my heart for yr concern on me.

Dear Dev!

Here I am posting a few pickle recipes for you. Again I will continue posting more pickle recipes.

MANGO THOKKU:

Ingredients:

Raw mangoes- 6[for this ottu mangoes or oorukai mangoes are suitable]
Gingelly oil- 400gm to 1/2 liter
Chilli powder- 8 to 10 tbsps according to the taste
Turmeric powder- 1 full tsp
Jaggery- 2 tbsp
Mustard seeds- 2 tsp
Fenugreek seeds- 2 tsp
Asafotida- 2 tsp
Salt to taste

Procedure:

Remove the outer skins of all the mangoes and slice them very thinly into ½ inch pieces. Heat a big pan and roast the fenugreek seeds in a ½ tsp of oil to a golden brown colour. Then remove them away and pour half of the oil in the pan. When the oil becomes hot, add the mustard seeds. When they splutter add the mangoes with the asafotida powder and fry them on slow fire. Add the turmeric powder. When the mango pieces are mashed and cooked add the chilli powder. Cook again for some minutes. Then add the salt and the jaggery. Add the remaining oil gradually. Finally add the fried fenugreek powder. Mix well. Cook for a few minutes until every thing is combined well.

VENGKAYA THOKKU [ONION THOKKU]

Ingredients:

Small onions- 1 cup [grind coarsely without adding water]
Gingelly oil- 1/2 cup
Tamarind- a small lime size
Chilli powder- 1 to 2 tbsp
Turmeric powder- 1 tsp
Fried fenugreek powder- 1 tsp
asafoetida powder- 1 tsp
Salt to taste

Procedure:

Soak the tamarind in 1 cup of warm water for an hour and then extract its thick juice. Heat a pan and add the gingelly oil. When the oil becomes hot, add the mustard seeds. When they splutter add the onion with the turmeric powder. Fry it on slow fire until it is cooked well. Add the tamarind extract and mix well. Cook it until the thokku is thickened. Now add the chilli powder, fenugreek powder, asafoetida powder and the salt. Cook on slow fire until the thokku is turned into a dark red colour and the oil floats on top.

Hi Mrs.Mano,
Thanks a lot for the recipes... Will give them a try once I'm back in SG...

Dear Dev!

Here I am posting a few more pickle recipes for you!

SWEET LIME PICKLE:

Ingredients:

Limes- 12
Green chillies[slit]-6
Garlic [whole] pod-1
Mustard seeds- 1 tsp
Turmeric powder- 1 tsp
Fried fenugreek powder- 1 tsp
Asafotida powder- 1tsp
Vinegar- 1 tbsp
Sugar- 2 tsp
Gingelly oil- 1/2 cup
Salt to taste
Chilli powder- 2 to 3 tbsp

Procedure:

Slice the limes into required pieces. Add the green chilles with enough salt and mix well. Keep them in the sun light for 5 days. On the 5th day, heat a pan and pour the oil. Add the mustard seeds and when they splutter add the garlic flakes and fry them on slow fire slightly. Add the chilli powder and the turmeric powder. Put off the fire and add the remaining ingredients and mix well. Add this mixture to the pickle and let it soak in the mixture for a few days before using it.

TOMATO PICKLE:

Ingredients:

Big tomatoes- 4
Garlic flakes-4
Tamarind- a gooseberry size
Red chillies-6
Turmeric powder- 1 tsp
Fried fenugreek powder- 1 tsp
Asafetida powder- 1 tsp
Salt to taste
Curry leaves- 2 arc
Gingelly oil- 1/2 cup
Mustard seeds- 1 tsp

Procedure:

Grind the tomatoes with the tamarind, red chillies and the turmeric powder to a paste without adding enough water. Heat a pan and add the oil. When it becomes hot, add the mustard seeds and when they splutter add the garlic flakes with the asafetida powder and the curry leaves. Fry them on slow fire for a few seconds. Add the paste with enough salt. Fry it for some minutes until it is thickened, changes into a thick red colour and the oil floats on the surface. Add the fenugreek powder and cook for a few more seconds.

Dear Mrs Mano..how ro make "Araithu vitta sambhar"? And for Keerai..if u want to arachu vittufy..what all should u grind?

Dear Sangeetha!

I have already posted the recipe for ‘Araiththu vitta sambar’. Please check up with my previous recipes. I couldn’t understand yr query which appeared in the next line.

Here I am posting a few new recipes!

GREEN GRAM SOUP:

Ingredients:

Green gram- 1/2 cup[cooked]
Turmeric powder- 1/2 sp
Crushed tomato- 1 cup
Chopped small onions- 5
Chopped coriander leaves-4 tbsp
Chopped mint leaves- 2 tbsp
Enough salt
Ghee- 1 tbsp
Oil-2 tsp
Juice of a lime

Grind the following ingredients coarsely:

Cinnamon-1 piece, red chilli-1, green chilli-1, fennel seeds-1 tsp, cumin seeds- half tsp, peppercorns- half tsp, shredded ginger-1sp, garlic flakes-5[small]

Procedure:

Heat a pan and pour the oil and the ghee. When they become hot, add the chopped onion and fry for a few minutes. Then add the ground masala and fry well. Then add the tomato with the turmeric powder and fry until the tomatoes are mashed well. Now add the cooked gram, greens, salt, and 4 to 5 cups of water. Allow the soup to simmer for a few minutes and then put off the fire. Add the lemon juice and mix well.

TAMARIND ADAI:

Ingredients:

Boiled rice- 31/2 cups
Tamarind- a lime size
Shredded coconut- 11/2 cups
Asafotida powder- 1 tsp
Shredded jaggery- half cup
Red chillies-7
Bengal gram- a handful
Curry leaves- a handful
Enough salt

Procedure:

Soak the Bengal gram in enough water. Soak the boiled rice in hot water for an hour. Then grind the rice with enough salt, tamarind, coconut, jaggery and the red chillies to a slightly coarse batter. Add the soaked Bengal gram and the curry leaves. Prepare adai in a hot griddle.

Hi Mrs. Mano,

I am very regular reader of this thread. I am finding many new recipes when going through the posts. It would be good if we can have an index page like we had in 2005 so we can keep track of all new recipes. If it involves a lot of work, It's OK to leave as is.

Thanks,
Hulda