Mrs.Mano's Tamilnadu Delicacies

Dear Mrs.Mano,

I got ur collections... Thanx a lot and thanx for ur time in sending it..

Iam preparing idiyappam with the readymade rice flour and it is not so soft after 5-10min of serving
pls give me ur suggestions thanks in adv

Hello Virumbi,

Please can you forward me Mrs. Mano's recipe collections.
My email id: rmalathy@yahoo.com

Appreciate your help in this regard.
Thanks.

Nalabaagam.

hi nalabaagam,

i have sent Mrs.manos recipe collections.

virumbi

Please anyone can forward me Mrs. Mano's recipe collections.
My email id: rahimahmgs@yahoo.com

Quote:

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Originally Posted by virumbi

hi nalabaagam,

i have sent Mrs.manos recipe collections.

virumbi

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Hi Virumbi,

Thank You very much for sending the recipe collection.

Regards,
Nalabaagam

does anyone know how to make rava idly

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Originally Posted by Mrs.Mano

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.

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No probs Mrs Mano. Hope you are feeling better now; that is important.
As for my wife's Pongal recipe, I dont think it is any different from what millions would be using. In any case, I dont wish to hijack your thread.
Please continue with your good work. And for all our sakes, pls take care of your health. ;)

Dear R!
For masal vadai-grinding the dal without water is very important. First grind a handful of soaked dal with green chillies, asafetida powder and soaked red chillies to a coarse paste. You may sprinkle a few drops of water for grinding the chillies. Then add the remaining dal and enough salt. Just run the grinder for a few seconds. Then add the chopped onion, curry leaves and coriander leaves.
In recipes like rava idli, semiya idli, aappams and cakes, an activating agent like baking soda or baking powder or fruit salt is used to release carbon dioxide to rise the batter or loosen the batter to give softness to the food. Every recipe of these needs a different activating agent to produce good result. Baking powder is a mixture of baking soda and an acid. In the case of baking soda, the reaction is instant. You can also test with baking soda in semiya idli.

Hello NOV!
Thanks a lot for yr concern as well as yr kind reply.