Mrs.Mano's Tamilnadu Delicacies

Dear Mrs Mano
Thanks for posting the paruppu usilli recipe . I will try it and post the feedback . Thanks again
Regards
PR

Hello Mrs.Mano,

I tried the coffee cake again...This time i cooked for just 2.15 mins at 100% power & the cake came out very well...It was very spongy & yummy... Thanks a lot...:)

Hello Dev!
Thanks for the feedback. Which version of coffee cake you have prepared? The gas oven method or microwave oven method?

Dear KZ!
Thirattuppaal is prepared by boiling and reducing the milk to an almost solid form and then mixed with either sugar or jaggery. Normally sugar is added. But some people add jaggery for the special flavour. But the syrup can not be added to this. Only jaggery is added directly. Surely there will be dust particles in it. If you add the syrup then it will be watery again and it takes again a long time to thicken. The taste will differ also.

Dear Ivete!
For preparing ghee, place 250 gms of unsalted butter in a pan and heat it. The fire should be medium. Stir frequently. After the butter is dissolved, the color of the liquid will change into light brown and a nice aroma will float in the air. That is the correct consistency. If it is a white butter which is prepared in the home-2 tbsp of butter milk and a spring of drumstick leaves are added in the end for a distinct flavor. The home made butter is having much water content and so it will take a little more time. Hope these tips will be helpful.

Hello R!
For making kadalai and pori urundais-the syrup must be in thick form. If we pour a drop in a cup of water, it must be able to shape into a ball-the next step to soft ball. That is called as ketti pagu. After making the syrup, pour over the kadalai or pori. When it is till warm, make balls.
For kadalai urundai- you need 1 cup of powdered jaggery for 2 cups of groundnuts. For pori urundai-you need ¼ to ½ cup of jaggery to 1 liter of pori.

Hello Mrs.Mano,

I tried the microwave coffee cake... It came out really well... Thanks a lot Mrs.Mano...

thanks for your reply. Will apply yr method next time.

BTW, can you pls specify how much cup is a litre? thanks..

Dear Mrs. Mano,
Thanks for yr reply but one thing wasn't clear for me was about filtering it. I don't know when is the time to filter the ghee.
Sorry to trouble you!
Best regards,
Ivete

dear Mrs Mano,

I have purchased a new microwave oven now, can u pls post me or send me some recipes using microwave by email. Thanks for your reply.

Guns

Hello Mrs.Mano,
Thankyou for replying abt therattu paal, I curdled the milk after boiling it and then let it to get thickened, added karupatti instead of jaggery, that is how we do in home , but only the dust in karuppatti was there . as u say if i make a paagu then it will become watery and will take time to thicken.
Kz

Hello Mrs.Mano,

By any chance, do u have any tested recipe for garlic paste-the one that will come in between the garlic bread, that paste alone.

Take your time to reply..

Thanks and Bye

Dear MRS MANO, or anybody,
How do u make Rice KOzhukattai?

Dear Mrs Mano
Hope u r doin gr8 . Can we try badam in place of cashew for making burfi . will it solidify to form a cake . Becoz one of my friends told that its good only for halwa and the consistency is not good for burfi . is that so . Pls clarify whenever u find time .
Thanks and regards

Hello Mrs.Mano,

Can u pls post the recipe for Nei Urundai,if u know.... I guess it's a kerela sweet...Not very sure...

Hello Surya,

Here is the recipe for rice kozukattai tht i took from Mrs.Mano's recipe collection...

KOZUKKATTAI:
Soak raw rice for one hour and drain the rice in a colander.
Immediately dry grind the powder finely and the flour will be chilly and silky in our hands.
Sieve the flour thrice.
Put the flour in a broad white cloth, place it in a flat bowl, cover it with the same cloth and steam the flour for 15 minutes.
Then allow it to cool down and again sieve the flour.

Place the prepared rice flour in a bowl.
Add a little [1 to 2 sp] oil and salt. Mix well. Add boiled water little by little to make soft dough.
The dough must be flexible and soft.
Take a small portion, roll into a small ball with the greased hands and flatten it thinly without cracks.
Place any kinds of pooranam[ filling ] in it and close it firmly again with the fingers.
Prepare enough kozukkattais like this and steam them in greased idli moulds for 10 to 15 minutes.
COCONUT POORANAM:
Combine 1 cup of fresh shredded coconut with 3/4 of mashed jaggery.
Add 1sp cardamom powder and place these in a hot kadai and cook on a medium fire until it is thickened.
KADALAIPARUPPU POORANAM:
Soak 1cup of bengal gram for 1 hour and drain it in a colander. Then cook the Bengal gram and mash it finely.
Place 11/2 cups of mashed jaggery in a kadai and add a little water. Make kambi paagu off it.
Add the mashed bengal gram and half coconut which is shredded finely.
Add 1sp cardamom powder and cook on a medium fire until the pooranam is thickened.
You can add green gram instead of bengal gram.
ELLU POORANAM:
Dry roast 1/2 cup of sesame seeds on a slow fire to a light brown colour.
Let it cool and then powder it.
Mash 1/2 cup of jaggery finely and add this to the powder with 1/2 sp cardamom powder.

Surya,

I guess the above recipe is the one u asked for...I couldn't find the recipe for kara kozukattai made using rice flour... I only have the sweet kozukattai in the recipe collection...I guess u can prepare kara kozukattai using the same method...Just fry mustard,onions,chilles,curry leaves,channa & urad dhal, in oil & add to dough & then proceed as usual...Add salt as req to the flour before making the dough...

Am I right Mrs.Mano?...

Hello Mrs.Mano,

No need of posting the recipe for Nei Urundai...I managed to find it from ur old responses...Thanks a lot...Will give it a try & let u know...

wow this thread is awesome :P

Hello Mrs.Mano,
Can you please post some recipes using pavakkai, i tired making puli kolambu but it was bitter. I do only pavakkai deep fry (chips) as it isn't that bitter. Please post when u r free. thankyou.
Kz

Hello R!
1 standard metric cup is equal to 250 ml of water. So you need 4 cups for 1 litre. Secondly, garlic butter is applied into the garlic bread-not garlic paste. Do you need it

Dear Ivete!
After the final stage, you can filter the ghee.

Dear Mr.Guns!
I couldn’t send the microwave recipes by email as it needs extra time and work. I hope you will understand. If you want, I can post here some microwave recipes and so other hubbers will be benefited by them also.

Dear Pr!
You can make cashew nut burfi like badam burfi, but with different measurements. It is also prepared with the addition of plain flour or khoya etc.

Thanks for the measurement. And, of course, I do need the recipe for garlic butter, whenever you are free.

Dear Mrs Mano
Thanks for clarification . I think u have interchanged badam and cashewnut while typing if i,m right . Cld u pls post the recipe for badam burfi also .. I tried ur cashewnut burfi for the second, third and fourth time and gave it to my friends . They really liked it very much . They told that the sweet tempted them to go for one more and one more and so on . All the credits should go to u . Thanks a lot
Pr .

Dear Pr!
Yes. I have misunderstood that you had asked for the cashew nut burfi. Just a moment of concentration lapse.
I do not remember whether I have posted any recipe of Badam burfi previously. I will check my attachment and then post you the recipe.

Dear KZ!
I have already posted ‘pavakkai [bitter gourd] podimas in this thread. It is a delicious recipe. If you add it in the puli kuzhambu, it will be very tasty. Remove the seeds and then slice the bitter gourd. When you fry onion and tomato for the puli kuzhambu, add these bitter gourd pieces after the onion and the tomato are cooked thoroughly and the oil floats on top. Stir the bitter gourd pieces for a few minutes until it is combined well with the onion and the tomato. Then add the fenugreek powder and fry. That is all. Then prepare the kuzhambu. You will get a very tasty pakalkai puli kuzhambu. Always soak the bitter gourd pieces with a little lemon juice, 1 sp sugar and a little salt for ½ hour. Then drain the water or just wash once the vegetable. You can see the bitter taste had disappeared. Then you can try any method-like varuval, koottu etc. Here I am posting a recipe on bitter gourd for you!
PAKALKAI [BITTER GOURD] PULI KOOTTU:
Ingredients:
3 big bitter gourds, a handful of lentils, a handful of Bengal gram, gooseberry sized tamarind, 2 handfuls of shredded coconut, red chillies-5, chopped tomatoes-1 cup, mustard seeds- 1tsp, black gram- 1 tsp, curry leaves-1 spring, cashew nuts-5, oil-2 tbsp, turmeric powder-1 tsp, salt to taste
Procedure:
Soak the tamarind in water for ½ hour and then extract its thick juice. Cook the dals with enough water. When they are cooked to the 3/4th, add the tomatoes with the turmeric powder and the bitter gourd pieces. After a few minutes, grind a handful of coconut with the red chillies to a fine paste and add this with the tamarind juice to the koottu. Let it cook for a few minutes. Heat a kadai and pour the oil. When it becomes hot, add the mustard seeds. Then add the black gram, cashew nuts and the curry leaves and fry till golden brown. Add the remaining shredded coconut and fry for a minute. Add this to the koottu and cook for a few minutes.

Hello Mrs.Mano,
Thanks a lot for the pavakkai recipe, will try it and let you know.So there is no need to add jaggery to the kolambu rite.
Thankyou .
bye
Kz

Dear Mrs.Mano,
I made vadai curry as per your recipe.It was so good.We had it with idli.Thanks alot.
I bought one pack soyaflour.Itried to make chappathi by mixing alittle of it with aatta,but the smell was so strong.
When time permits could you please give some recipes so that i may use that soyaflour.

Hello Mrs. Mano,

I'm a new meber to The Hub forum. Got a chance to read thro' the discussions in this Indian delicacies forum.

You seem to be doing a great job in sharing your wonderful recipes and helping others make tasty varieties of food. Congratulations!

I live in Texas, US. I have a couple of questions...appreciate your response.

1) I got lots of arisi pori during Ayoodha pooja time, which is left over.
I am aware of making pori uppuma. Is there any other easy snacks that can be made out of pori (excluding pori urundai!).

2) I like idlis, but after coming to the U.S. I rarely make them. I use the same proportion of Boiled rice/Raw rice/Ulundhu as in India, but I don't get soft idlis.
Reasons may be 2 fold:
- I grind the flour in mixie (because I don't have a grinder here)
- It doesn't get sour (pongi varadhunu solluvangaley) here due to climate conditions

With these constraints, can you suggest how I can get soft idlis made?

Thank You in advance for your recipe/suggestions.

Hello Rema,
When in India, I used to mix soy flour with atta & I used to get nice soft chapathis...I used to add 300gms for 2kg of atta...The smell wasn't so strong...try this propotion & let me know the result...

hello dev
thanks for the suggestion .I'll definitely try it.

I have read recently about arisi pori dosa from the collection of Mrs.Revathy Shanmugham! If you are interested, will copy the same here. (but, have not tried it).

Hello R,

Thank you for the reply. Please can you post arisi pori dosa recipe, let me try out.

Regards,
Nalabaagam :)

Dear Pr!
I have already posted a nice Badam burfi recipe in this thread. It is easy to prepare and you will get a nice result with it.

Hello R!
Here is a link in which you can see a nice recipe for garlic butter.
http://www.recipegoldmine.com/spread/spread15.html

Hello Nalabagam!
Welcome to the Tamilnadu delicacies thread! And thanks a lot for the compliments.
About Idli-Try to use whole black gram[white]-[urundai ulunthu]. Actually, grinding in a mixi will yield more soft idlis than the batter ground in the grinder. I heard that many ladies in the US heat the oven to a warm temperature, then put off the fire and then keep the idli batter there overnight to make the batter rising. We could not get soft idlis without a warm temperature as well as a good and new variety of black gram.
About arisi pori-I read in a magazine that the rava uppuma and rava dosai will be delicious if we add one handful arisi podi powder to 1 cup of rawa. I have not yet experimented this.

Dear Rema!
Thanks a lot for the feed back on vadai curry.
About Soya flour- I have seen in a cookery show that it is mixed with the other flours to make a delicious chappathi. ¼ cup of soya flour is added with 1 cup of corn flour [not the corn flour we use for marinade. This is makka sola maavu] and 1 cup of wheat flour and then mixed with 2 cups of finely chopped methi leaves,salt, 1 sp of green chilli paste and warm water to make soft dough. Make chappathis out of this dough. Hope this will be helpful.