Mrs.Mano's Tamilnadu Delicacies

One more query, Mrs.Mano-what is the purpose of adding the one day old batter to venthaya idly?

Once again, thanks.

Dear Mrs.Mano
I tried ur recipe of venghaya puli kuzhambu,green gram methi dosai ,Tomato dosai and the raita u had given me...Everything came out fantastic..Thanx a lot,Mrs.Mano..Do u have any recipes for Seppankazhangu fry?I also have another question..When i cook basmati rice its always sticking together.I even tried the ratio of 1:1 with the same results..What shud i do about this?Please reply back when u find time.

Warmly.
Suganthi

Am not sure, but heard that if you add a drop of oil before cooking, the rice will not stick together.

Hi,

I came across this thread when searching for tamil nadu recipes. This forum is really good with lot of worthful effort put in by Mrs.Mano. Hats off to you Mrs.Mano..

Can anyone send me the recipe collections of Mrs. Mano to my id, nirmalapn@yahoo.com. Thanx in Advance.

Check out www.arusuvai.com you will surely add to ur favorites.

Mano, is the vathal kuzhambu podi given there the same as the kuzhambu milagai podi available in the market?.. if not what is the change in ingredients? and the ratio plz...

Dear pr!
About gulab jamoon- You must prepare it in the exact way as my recipe says apart from adding baking powder. By avoiding the baking soda, you will get firm gulab jamoons.

Hello R!

I do not remember any recipe involving sour grapes.
The idli batter may help to ferment the batter in the case of venthaya idli as it has no black gram or any activating agent.
There is no substitute for pirandai as it has a different taste and medical value.

Hello nalabaagam!
The red chutney resembles and tastes a little like paruppu thuvaiyal and the taste will be different when you mix it with the butter.
Yes, I am the one who write in the arusuvai. Com.

Dear Suganthi!
Thanks a lot for the feedback on venthaya puli kuzhambu, green gram methi dosai, tomato dosai and raita.
I think you are mentioning about the pressure cooker method of cooking rice. In the pressure cooker method-for 1 cup of basmati rice, 2 ½ cups of water is needed. But it will vary according to the type of the rice. Sometimes it will need 2 or 2 ¼ cups of water. This will go nicely for the raw rice which we get in India. For basmati rice- I use the ‘vadiththal’ method only. Hope this will be helpful.
Here are a few recipes of Seppangkizhangu fry. [ Arvi fry].

SEPPANGKIZHANGU FRY-I [COLOCASIA FRY]:
]Ingredients:
seppangkizhangu- ½ kilo
Fennel powder- 1 tsp
Chilli powder- 1 tbsp
Turmeric powder- 1 tsp
Garlic paste- 1 tsp
Gram flour- a handful
Gram dal powder [pottukkadalai powder] - 2 tbsp
Salt to taste
Enough oil to fry
Procedure:
Wash and steam the vegetable for 20 minutes. Peel the skins and again wash. Slit each kizhangu horizontally into two pieces. Coat them with the thick paste of the flour, powders, and paste with a little water and enough salt. Let it stand in the paste for 30 minutes in a covered vessel and then deep fry them- a handful at a time- to a golden brown colour.

SEPPANGKIZHANGU FRY-II
Ingredients:
Seppangkizhangu- ½ kilo
Shredded coconut- a handful
Garlic flakes- 10
Shredded ginger- 1 tsp
Sambar onions-5
Fennel seed- 1tsp
Chilli powder- 1 ½ tbsp
Turmeric powder- 1 tsp
Chopped tomato-2 cups
Chopped big onion- 1
Chopped coriander- 2 tbsp
Curry leaves- a handful
Salt to taste
Cooking oil- 4 tbsp
Procedure:
Wash and steam the vegetable for 20 minutes. Peel the skins and again wash. Cut them into round slices of ½ inch each. Grind the coconut with the sambar onions, ginger, garlic and the fennel seeds to a fine paste and apply this paste to the vegetable pieces with the turmeric powder, chilli powder and salt. Heat a kadai and pour the oil. When the oil becomes hot, add the chopped onion and fry for a few minutes. When the onion pieces become golden brown add the tomato pieces and fry them thoroughly until they are changed like a paste and the oil floats on the surface. Now add the masala-coated seppangkizhangu pieces and fry them on slow fire until they are well cooked. Add the chopped coriander leaves and the curry leaves and fry again for a few minutes.

Cindy!
There are so many types of vathal kuzhambu podi and each recipe has different ratio of the ingredients. You must test them to select a suitable recipe. In fact I am not keeping any ready made podi or powder in my kitchen. So I do not have any knowledge of the vathal podi varieties available in the market.