Mrs.Mano's Tamilnadu Delicacies

Dear Mrs. Mano


Can u please post the recipe for ARAITHU VITTA SAMBAR

Thanks in ADvance

Hi rajshank,

In the murukku, u have mentioned that about Pacchai arisi maavu, do we need to dry grind this or do we need to soak for sometime and dry grind the rice? Kindly clarify

Dear Mrs.Mano,

Hope you are having a wonderful time with ur preparations for Diwali.I made Rava urundai,Omapodi and thenkuzhal as per ur recipe and am really very happy with the results.I will be making ribbon pakoda soon.

Thanks and regards,
Suganthi.

Hi vm,

The rice that i used was "rice flour" that we get in the stores. I just dry roasted the flour lightly before using it.

But the Aunty whose recipe i have posted, originally used Raw rice that was soaked, dried and then ground into a flour. U may use whichever method suits u.

Correct me if i am wrong Mrs. Mano. I am just writing with whatever little knowledge i have.

Rajshank

Dear Suganthi!

I felt happy to know that you got successful results with my recipes of Rawa urundai, omappodi, thenkuzhal and onion&cheese paratha. Thanks a lot for the nice feedback.

Hello rain!

I was delighted to know that your snake gourd koottu became delicious. Thank you very much for the feedback.

Dear Arrecipes!

When you grind for the paruppu urundai, do not add water. If the mixture is thick the balls will be strong and will not break when they are being cooked. In another way, you can steam the balls for 10 minutes in an idli plate and then add them in the kuzhambu. In this way, they will not break. This is the method most of the people are following. But I feel personally that the balls are a little hard when they are cooked in this way.

Hello Sun!
Here is the recipe for curry leaves sadham.

CURRY LEAVES RICE:

Ingredients:

Curry leaves- 1 cup
Cooked rice- 2 cups
Ghee- 2 tsp
Black gram- 2 tsp
Bengal gram- 1 tsp
Red chillies-5
Asofetida- a pea size
Shredded coconut- 1/4 cup
Mustard seeds- 1 tsp
Cashew nuts- a few
Turmeric powder- 1/2 tsp
Salt to taste
Gingelly oil- 2 tsp

Procedure:

Mix the hot cooked rice with a spoon of ghee. Heat a kadai and pour 1/2 tsp of oil. Add the asofetida and fry it. Take it away and then add the black gram, Bengal gram and the red chillies. Fry them and when they become slightly golden brown colour, add the curry leaves and fry it until crisp. Take them away. Fry the shredded coconut in a spoon of ghee to a golden colour. When cooled, powder all of these ingredients coarsely. Add this powder to the rice with enough salt and the turmeric powder. Mix well. Again heat a kadai and pour the remaining oil. Add the mustard seeds. When they splutter, add the cashew nuts and fry it to a golden colour. Add this to the rice and mix well.

Hello SujaRajkumar!

Thanks a lot for the feedback on kuska briyani.

Dear rajshank!

Thanks a lot for the pottukkadalai murukku recipe. Yr clarification is also very nice.

Hi Mrs Mano,.

I tried making murukku withthe rice flour but my murukku were not crispy ..
COuld you please let me know..how to fry the murukku.
1) Should the oil be too hot like for making puri,
2)ow long should I keep the murukku in the oil.
3)SHould I pour lots of oil in the pan so that the murukku immerses..
I am planning to make this for diwali this weekend.

Thanks in advance

Hello sri2005!

When frying the murukku, it must be fried deeply in lots of oil. The fire should not be very hot. It must be medium. Then only the murukku will be still white and also crisp.

Dear Mrs. Mano,
Can U Pls. post the 'Thattai' recipe.

Dear Mrs. Mano,
Thanks for the detailed clarification on Paruppu Urundai Kozhambu. I followed it and it turned out really good. My Family Members are at total surprise seeing me cook different delicious items everyday. Thank you very much for your valuable guidance.

-arrecipes

Dear Friends!

MY HEARTIEST WISHES FOR A WONDERFUL AND HAPPY DEEPAVALI!!!

Dear Mrs.Mano and Friends,
Wish you all a lovely and wonderful Diwali.

Regards,
GVB

Wish u a Very Happy Diwali to THE MODERATORS and MRS. MANO, MRS.Bhargavi, Mrs. Sowmya, Mrs.R and all the Forum Hubbers!


Enjoy this Happy Season


Noodles

Dear Hubbers,
Wish U all a wonderful Diwali.

arrecipes

Quote:

---

Originally Posted by Mrs.Mano

Dear KH!
Here is the recipe of vegetable briyani for you! This is a Moghal type of veg Briyani.

VEGETABLE BRIYANI:

Ingredients:
Briyani rice- 3 cups, enough ghee, milk- ¼ cup, cashew nuts- ½ cup, raisins- ½ cup[optional], cauliflower florets- 250gms, potatoes[cubed]- 250gms, carrot[cubed]- 100gms, frozen or fresh peas- 1 cup, finely chopped tomatoes- 1 ½ cups, cinnamon powder- 1 tsp, chilli powder- 1 tsp, turmeric powder- 1 tsp, coriander powder- 1 tbsp, grated ginger- 1 tsp, crushed garlic- 1 pod, Fresh curd- ¾ cup, green chilli [chopped]- 2 tbsp, cream- 1 cup, big onion-6 to 8[ sliced], salt to taste
Powder the following ingredients coarsely:
Cinnamon- 3 pieces, cloves- 5, cardamom- 5, peppercorns- ½ sp
Procedure:
Fry the onion slices in a little ghee to brown and keep them aside. In the same kadai, add more ghee and add half of garlic, half of the cinnamon powder, coriander powder, chilli powder and the turmeric powder. Stir for a minute and then add the vegetables with enough salt and water. Cook the vegetables on medium fire. Beat the curds and add the remaining garlic, cinnamon powder and the ginger. Mix well and add this to the vegetables. Mix well, cook for a few minutes and keep them aside. Heat a vessel and add enough ghee. Fry the roasted powder for a few seconds. Then add cashew nuts and raisins and fry for a few seconds. Add the rice with 6 cups of water. Cook until all the water is evaporated. In a large vessel, spread 1/3 portion of the rice. Sprinkle some cream, milk and onion slices. Spread half of the vegetables. Again spread the rice with the onion and other ingredients. Again spread the remain vegetables and spread the last portion of rice on top and sprinkle tomato pieces, and green chillies . Pour some ghee. Place in a slow oven and cook for 20 minutes.

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Dear Mrs Mano,

I tried the above recipe (omitted the garlic) and the taste of the biriyani was good. I have, however a few doubts:

1. If one doesnt have an oven, how do we do the last stage of cooking in a slow oven?

2. I noticed that there is actually no soaking, draining and frying of the basmati rice prior to cooking. Please confirm. (I did all 3 steps)

3. Instead of cream, can thick yoghurt be used?

4. Salt is used only when cooking vegetables. Do we add enough for the veggies as well as the rice? (I added separately while cooking the rice and then for the veggies)

Please clarify my doubts when you have the time.

Thanks!
Shoba

Hai Mrs Mano,

I accidently got into this site and I should say this is awesome work that you do.I really can't believe that someone would take so much effort to help others..Its really appreciable!!!.You r doing fabuolus work.I have a 9 month old baby boy and I am not a very good cook.My husband is from CBE an I am from kerala.I wanted to cook something for him in Tamilnadu style and now I am sure I will be able to do it with your and others help.I have a query and I am not sure that I can post it here.It's about my baby ...I am in USA and wanted to know what all foods can I prepare at home for my baby.Do reply back when you have time....thanks,bye

Dear Mrs.Mano
Tried ur "cucumber kootu" and it was very yummy.Thanks.

Regards,
Suganthi.

Dear mrs. mano,

I made Idiyappam according to your recipe. I used the store bought rice flour. The noodles were become very hard. Could you kindly give a suggestion how to get soft noodles using the store bought rice flour?

I made Ribbon pakoda according to your recipe ( type II). It came out very well. Since I couldn't handle the murukku press, I turned the rest of the flour into thattai by adding few ingredients. It was awesome. Thanks for your recipe! I cannot handle the usual murukku press. It's very hard. Could you suggest any other easy thing which is available in the market? Since you are running a restaurant, You must be knowing some easy tools, I guess.

Thanks for your time and my belated Diwali wishes to you.

Thanks!

Dear Mrs.Mano
Whenever i make semiya upma i find that it sticks to each other.Is that how it will be or is there a way to get them like noodles?

Thanks,
Suganthi.

Hi Mrs Mano,

i recently bought a bag of Laxmi brand 'Seeraga Samba rice'- very aromatic but when cooked in the microwave with 1:2 - rice- water for 18 mins turns out mushy and sticks together! :( i tried reducing the water but the rice doesn't cook properly!

any suggestions/tips to get fully cooked but not sticky rice?
i want to know for regular plain rice- not for biryani/pulao etc!

Dear Arrecipes!

I felt happy to know that you became successful with the ‘paruppu urundai kuzhambu’. Thanks a lot for the feedback. Here is a recipe for ‘Thattai’.

THATTAI:

Ingredients:

Raw rice- 2 cups
[Small] Garlic flakes- 10
Red chillies-3
Asafotida powder- 1/2 tsp
Butter- 2 tsp
Soaked Bengal gram- a handful
Sesame seeds- 3 tsp
Salt to taste

Procedure:

Grind the red chillies, garlic and A.powder to a fine paste. Soak the rice for ½ hour and then drain the water. Then pound the rice to a fine powder and sieve twice. Roast the powder to a very light brown colour. When cooled, add all the above ingredients and the ground paste to the flour and make soft dough adding enough salt. Make small even balls and flatten them thinly. Deep fry them in hot oil.

Dear Noodles!

Here is the recipe for ‘Araiththu vitta sambar’.

ARAITHTHU VITTA SAMBAR:

Ingredients:

Lentils- 1/4 cup
Tamarind- a small lime size
Small onions- a handful
Chopped tomatoes- 1 to 2 cups
Mustard seeds- 1 tsp
Oil- 4 tbsp
Asafotida powder- 1 tsp
Salt to taste
Turmeric powder- 1/2 tsp
Chopped coriander - 3 tbsp
Curry leaves- a handful

Roast the following ingredients in a spoon of oil and then grind them to a paste:

Red chillies-4, Bengal gram- 2 tsp, black gram- 1 tsp, coriander seeds- 3 tsp, fenugreek seeds- 1/2 tsp, shredded coconut- 3 tbsps

Procedure:

Pressure cook the lentils.
Soak the tamarind in enough water for an hour and then extract its thick juice. Heat a kadai and pour the oil. Add the mustard seeds and when they splutter, add the sambar onions with the A.Powder and fry them well. Add the tomatoes with the turmeric powder and fry them until the oil floats on the surface. Add the tamarind extract and let it boil for a few minutes. Then add the ground paste with enough salt and the cooked lentils and allow the sambar simmer for some minutes. Add the chopped coriander leaves and the curry leaves.

Dear Shoba!

If you haven’t an oven, then you can cook the briyani in the ‘dhum’ method in a gas oven.
Yes. I have forgotten to mention about the soaking of the rice. For all types of briyani, and the preparations of any rice variety, the rice must be soaked for at least half an hour prior to cooking. Frying it in ghee is not a must. Instead of cream, you can add thickened milk. Salt must be added separately when cooking the vegetables as well as the rice.

Hello Minir!

Thanks a lot for the sincere appreciation. I hope you will become an expert in Tamilnadu cookery very soon!
About the baby food-I am not much familiar with it. You can find a few threads on it in this same ‘food’ section. Please go through them.

Dear Suganthi!

Thank you very much for the feedback on ‘cucumber koottu’. I really appreciate yr eagerness in trying every recipe and yr sincerity in posting the feedback continuously.

Hello Di!

Jeeraka samba rice is used only for making briyani or pulao as it is suitable only for that kind of varieties. If you want to try it for regular rice, you can try in the cooker by adding 1 ¼ cup of water to 1 cup of rice. I am not sure about it. Or you can try it through the ‘Dhum’ method by adding 1 ½ cup of water to 1 cup of rice.

Hello Mrs.Mano,
I know this is your thread... would you mind if i post Podimas( potato) curry.... well i dont know if you have posted... would you mind if i post it along with carrot parupusuli... please let me know... i just dont want to start a thread for just these two recipes....
thanks
Kritica

Kritica,

I'm starting a new thread for hubber's contributions- recipes & tips... You can post the recipes there if U wish...

Hello kritica!

You are most welcome to post any recipes here as this thread is especially for Tamilnadu recipes. All the hubbers will be benefited by yr recipes.

Dear Mrs. Mano,

Is there any problem with the arusuvai website?I am not able to access it since the past week.I love to see your weekly contributions in that site.

Regards,
Kate.

hello dev and Mrs.Mano,
will post my recipes soon... well i could post it in the other thread which dev is going to create......
well once i am done with typing in the recipe.. iw ill post it....here and there too.. so its upto dev to keep it or delete it....
cheers
Kritica

Dear Mrs. Mano,

Could you please suggest some different ways to make avarakkai? I usually make a standard sabzi with onions, tomatoes and curry powder or include it as a sambhar vegetable. Any inputs with regards to new ways of making this vegetable would be most welcome.

Thanks and regards,

Thattai

Thattai,
Could u pls post the recipe of 'avarakkai' that u just mentioned.

Hi Tomato!

HAve posted the recipe in the hubbers contribution thread started by dev. PLease ck it out there.

Thanks,

Thattai

Dear Mrs. mano


Thanks for posting recipe for "ARAITHUVITA SAMBAR". Have a great day.


Regards
Noodles

hello mrs.mano,

tried pongal and kuska biryani over the weekend.both came out tasty and was well appreciated too.all thanks to u. :)

regards,
rain