Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Selvi!

This sadham is like pongal. But the taste will be like briyani. I am happy that you are cooking this dish often in your home!!

Dear Aunty,

tomorrow i am planning to prepare ur thengapal kitchadi. as u said its taste is very good. i serve hot and on top i will put ghee for the kids. They enjoy it, also they like ur sambar sadham. they doesn't know it is sambar satham, they always say, amma can u prepare dhal, veg rice.

thanks for giving us nice receipes.

selvi

Dear Selvi!

Thanks for the compliments.
My sambar sadham is the most favourite dish in my home also!!

Dear Suvai!

I do not remember 'Andhra's ellu adai. If I get it from my file, I will post it here. I am posting here two recipes of Andhra's chutney varieties here.

VILAMBAZHA CHUTNEY:

Ingredients:

Vilambazham-2
red chillies-10
jaggery- 1 sp
black gram- 2 tsp
bengal gram-2 tsp
ustard seeds-half sp
asafoetida- a small piece
salt to taste
a small piece of tamarind

Procedure:

roast the spices in a drop of oil and then crush them coarsely. Remove the pulp of vilambazham, and add this to the crushed spice, salt, with the jaggery and the tamarind. crush them coarsely in a small 'ural'.

RIDGE GOURD CHUTNEY:

Ingredients:

Ridge gourd-3
tamarind- a big gooseberry size
salt to taste
fried spices as above

Procedure:

cut the vegetable in to small pieces and fry them in a tsp of oil.
grind the spices coarsely. Then add the fried vegetable with the tamarind and the salt. Grind them coarsely.

Dear Mrs.Mano, congrats on the new addition to your family!!!... peran eppadi irukaan?

Dear mrs mano!!!
First congrats on the arrival of the little prince...:-) awesome!!!

thank u nga for the chutneys....will try out the ridgegourd chutney....we dont get wood apple here.....

congrats nga once again....ennaa sweet seiya poreenga veetila!?:-)

Dear Dev!

Thanks a lot for the greetings. I became a proud grand mother on 12th November. My grandson is so sweet and cute. The arrival of the new addition showers much happiness in our family at present!!
Dev! I thank you once again!!

wow! congratulations on the new promotion, mrs mano! :D

Dear Suvai!

Thank you very much for the nice greetings!! My home has been overflowed with full of sweets. It is a nice feeling to be a grand mother. There is no time to prepare sweets. But I have prepared ' poondu kuzhambu' for my daughter in law!!

Dear NOV!

I Thank you very much for your warm greetings!!

Dear Mrs. Mano congrats on your new promotion.
I am sure you are over joyed with the new arrival.
You will be a very busy grandmother now.
Enjoy with your grandson.
Take care. Kugan98

dear aunty,

congrats, u r a proud grandmother now. i gave mail in ur gmail. our regards to uncle , madhu, vaishali and the little prince.

selvi

Dear Kugan!!

My heartiest thanks for yr nice greetings! Yes, being a grand mother is a proud feeling!!

Dear Selvi!

Thanks a lot for the greetings!
I have seen yr mail, but I could not reply immediately due to the lack of time. I will mail you soon! I will return back to Dubai at the end of this month. Amma and appa are coming to tomarrow's function.

Dear mrs mano,
I tried out your thengai paal pulao as well as keerai kuzhambu......& both turned out very yummy....pulao pona idam therila :mrgreen:

Peranai paarthaaley inipi saapitaa maathri thaaney ;-) It must be such a joy being with your peran.

take care nga mrs mano
regards,
s

Dear Aunty,

take ur time and reply. no problem. i know how much busy u will be. amma and appa told me that they r coming for the function.take care.

selvi

Dear Mrs. MAno,

Hearty congrats on the new arrival. I myself logged in after a while as I was expecting my second one. He arrived on 15th sept, little bit before ur grandson:)

It's always lovely to have a baby in the house and even lovelier when it's a grandchild, as u're experiencing, I'm sure.

Congrats once again and hoping to try ur latest recipes soon.

Thattai

PS: CAn u give ur poondu kuzhambu recipe? Or has it been posted already? If so, then will look it up.

Thattai, hearty congrats!!!... take care of urself & the lil one...

Thattai nga.........congratulations on the arrival of a little angel to your family!!!
Take care

dear mrs mano.....onga kita andra avakaai pickle recipe iruntha share pannunga plz.....thanks nga!

Dear Thattai!

Thank you very much for the hearty greetings.
My heartiest congratulations for you as well as yr second child. I wish you all the happiness with good health.
After so many experiences in this world, it really softens and mellows the heart to see a fresh innocent baby’s face and feel its softness in the hands. Yes, I enjoy being a grand mother now.
I also do not remember whether I have posted the recipe of ‘poondu kuzhambu’ previously or not. Here I am posting a better version of it for you.

POONDU MUZHAMBU:

Ingredients:

Small garlic flakes- a handful
Small onions- half cup
Small onions finely chopped- ¼ cup
Tomatoes finely chopped- half cup
Turmeric powder- half sp
Chilli powder-1 ½ tbsp
Coriander powder- 1 ½ tbsp
Karuvadagam[coarsely crushed]-1 tsp
Fenugreek powder- 1 tsp
Coarsely ground peppercorns- half sp
Curry leaves- a few
Asafetida pr- half sp
Gingelly oil- 6 tbsp
Tamarind- a big lime size
Salt to taste

Procedure:

Soak the tamarind in 2 cups of warm water and after half an hour, extract its thick juice.
Heat a pan and pour the oil. When the oil becomes hot, add the crushed vadagam and immediately add the onions. Fry them nicely to golden brown. Then add the garlic flakes and the tomatoes with the turmeric powder and fry them until the tomatoes are mashed well and the oil floats on surface. Add the pepper and fenugreek powders. Fry for a few seconds on slow fire. Pour the tamarind extract with the powders and salt. Boil the kuzhambu for 15 minutes. Lastly keep the kuzhambu on slow fire for a few seconds and pour 1 tsp of gingelly oil on top.

Congrats Mrs. Mano.
Now your life will not be the same as it has been so far.
We are likely to see less of Mrs. Mano here on FH.
( I know because I have two grand daughters)

Hemant Trivedi

Dear Mrs Mano
Congratulations !!!!!!!!!!!!.You should be enjoying every moment to the fullest I guess ..
Regards
Pr

Dear Suvai!

Thanks a lot for the nice feedback on ‘keerai kuzhambu’ and ‘thengai pal sadham’!!
Here is the recipe of ‘Aavakkai pickle’ for you!

AVAKKAI PICKLE:

Ingredients:

Raw Mango pieces-8 cups
Chilli powder-2 cups
Gingelly oil-2 cups
Mustard powder- 1 cup
Fenugreek powder- 3 tbsp
Turmeric powder- 2 tsp
Salt- 1 ½ cup
Optional ingredients:
small garlic flakes-1 cup, shredded ginger- 1 cup, green gram powder[slightly coarse]- 1 cup, small white chickpeas-1 cup

Procedure:

The raw mangoes should be firm, fresh, and sour. Wash the raw mangoes and dry them with a clean cloth. Cut them in to a little bigger pieces with the seed inside. In a broad basin, mix in all the powders with the salt and the gingelly oil with a clean spoon. Add all the mango pieces and mix them thoroughly. Change them to a clean jar coated with gingelly oil liberally. Cover tightly with a clean cloth. After three days, mix well with a clean spoon, again cover with the cloth and keep it on sun light for a day. Thus it must be mixed well once in 10 days. After the mango pieces are soaked well in salt, it can be used.
The optional ingredients also can be added to this pickle. They will enhance the taste. For chick peas, soak them overnight, drain them in the morning, dry them well in a clean cloth and then they can be mixed in the pickle along with the other ingredients.

Respected Mr. Trivedi!

Thanks a lot for the wishes. It is a honour to receive blessings from you.

Yes, I can already see a lot of changes are coming in to our routine life. We are eagerly expecting the baby’s arrival along with my daughter in law which will be only after 3 months. Till then, I think, I will be coming regularly to the Forum hub as usual.

Dear Pr!

Thank you very much for the nice wishes.

Thanks Mrs MAno, Dev and Suvai for your wishes.

Thanks also to mrs MAno for posting kuzhambu recipe. Just made poondu kuzhambu today, so will make ur version in the next rotation. Am sure it will be yummy :)

Dear Mrs. Mano,
Just read thru the Poondu Kuzhambu recipe. Needed some clarifications:
1] Small onions mentioned twice - one 1/2 measure and one 1/4 measure. Which one to take?
2] What can we substitute for the vadagam?

Thanks,
Thattai

Dear mrs mano.......thank u nga so very much for the avakai pickle......:-)
I am sure you must be eagerly awaiting the arrival of your little prince to get home :-)
He will be such a bundle of joy to everyone around....enjoy!!

Hi Mrs.Mano, tried moong sprouts kulambu recipe of urs...turned out very well... thanks a lot...:)

My mother makes this ‘paal vazaikkai’ in two types. This is the first version. I am fond of this recipe. Last week I have prepared it again after a few months’ gap.

PAL VAZHAIKKAI:

Ingredients:

Big raw banana-2
Turmeric powder- half sp
Salt to taste
Peppercorns- half sp
Cumin seeds-half sp
Red chillies-2
Sambar onions-5
Shredded coconut- 2 cups
Gingelly oil-2 tbsp
Finely chopped coriander- 1 tbsp
Curry leaves- a arc
Mustard seeds- half sp

Procedure:

Extract thick milk from the coconut and it must be measured to 2 cups. Grind the peppercorns, cumin seeds, red chillies and the onions to slightly coarse paste. Peel and cut the bananas in to small pieces. Heat a kadai and pour a cup of water. Add the banana pieces with enough salt and turmeric powder. Boil them until they are 3/4th done. Add the ground masala and cook for a few minutes. Pour the coconut milk and allow it to cook for a few seconds. Heat a small kadai and pour 1 tbsp of oil. Add the mustard seeds and when they splutter add the curry leaves and the coriander leaves. Cook for a few seconds and pour it on the vazaikkai.Mix well and pour the remaining oil on top. Do not mix. Cover with a lid and use it after half an hour.

Dear Thattai!

You must use both types of onions for this kuzhambu. One is finely chopped and other is whole onions. The juice from the finely chopped onions will enhance the flavour very much. Vadagam is optional only. You can prepare this kuzhambu without this vadagam also.

Hi Mrs.Mano, can u please post a recipe for kulambu milagai thool...

Thanks in adv...

Dear Dev!

In places like Mayiladuthurai, chidhambaram, Cuddalure etc, a kuzhambu podi whcih consists of red chillies, coriander seeds, dals, and pepper is being used always for all kinds of kuzhambu varieties. Are you asking for it?

Dear Mrs.Mano,

I'm not sure abt the origin of the podi... I tried the kulambu milagai podi (aachi masala) sometime back & liked it... On the masala packet they say it can be used for all types of kulambu... so I guess it should be similar to what U've said...

Dear Dev!

Here is the recipe for the ‘ kuzhambu podi’ you have asked.

KUZHAMBU PODI:

Ingredients:

Coriander seeds-750gms
Red chillies- 25 gms
Thuar dal-125gms
Bengal gram-50gms
Peppercorns- 25 gms
Cumin seeds- 25 gms
Fenugreek seeds- 1 tsp
Raw rice- 1 tsp
Fennelseeds-1 tsp

Procedure:

Dry roast all the ingredients separately to golden brown. When cooled, grind them to a fine powder.

Dear mrs mano,
Thank u for the paal vazhakai & kuzhambu podi...........rendum try pannitu solaren....i like the paal vazhakai recipe....very new & different masala to grind.......ithai urulaikizhangula kooda seiyalaam ileengala? becoz inga vaazhakai kidaikarthu konjam kazhtam....but today heading to indian store maybe i will be lucky ;-) kandipa will give u the feed back nga.
hope all is well with u & peran too!!
take care
s

Thanks a lot Mrs.Mano... try senjittu solren...:)

Here I am posting two recipes which I have recently prepared in my kitchen.

SPICY CHICKEN GRAVY:

Ingredients:

Boneless chicken pieces-1 kilo
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Fresh tomato [ground]-quarter cup
Salt to taste
Oil-5 tbsp
Curry leaves- a handful
Turmeric powder- half tsp
Chopped coriander- 2 tbsp

Roast the following ingredients in a tsp of oil and grind them to a fine paste:

Sambar onions-10
Peppercorns-2 tsp
Poppy seeds- 2 tsp
Red chillies-5
Coriander seeds- 1 ½ tsp
Shredded coconut- quarter cup
Fennel seeds-1 tsp
Clove-1
Cinnamon- 1” piece

Procedure:

Wash the chicken pieces and marinate them with the ground paste, turmeric powder, tomato paste and enough salt for an hour. Heat a pan and pour the oil. When it becomes hot enough add the curry leaves and fry for a second. Then add the chicken and cook on medium fire closing with a lid. When the chicken is completely cooked, sprinkle the coriander and put off the fire.

ORANGE CAKE WITH CHOCOLATE SUACE:

Ingredients:

For the cake:

Self raising flour- 250gms
Powdered sugar- 250 gms
Butter- 250gms
Eggs-4
Fresh Orange juice- 5 tbsp
Tang orange powder- 3 tbsp
Vanilla essence- 1 tsp
Orange essence- 1 tsp
Baking powder- 2tsp

For the chocolate sauce:

Cooking chocolate - 250 gms
Single cream- 125 ml

Procedure:

Sieve the flour with the baking powder thrice. Mix the orange powder and the essences with the orange juice. Beat the butter and the sugar in a food processor well. Add the eggs one by one and beat well. Add the flour little by little and slowly beat them to mix well. Lastly add the orange juice mixture and beat for a second. Spread this mixture in a greased baking bowl and bake it in a pre heated gas oven to 160 deg C for 20 to 30 minutes. Take it away and allow it to cool in a rack.

Shred the chocolate finely with a scrapper. Pour the cream in a sauce pan and heat it on moderate fire. When it starts to simmer, add the shredded chocolate pieces and mix for a split of second on fire. Then put off the fire and mix the mixture thoroughly. Spread it evenly on the cooled cake and around the sides also.

Aunty,
spicy chicken gravy looks different.
how it will be after cooking, is it a semi gravy or thokku type. please let me know.
i want to try tomorrow.

selvi