Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Mrs.Mano,
I'm planning to celebrate my baby's second birthday at home.Can u suggest a good,complete vegetarian menu?

Rgds,
gayesh

Dear Mrs.Mano,
i tried ur lemon rasam yesterday.it's very nice.but i feel like the lemon taste is dominating.actually this is the first time i've tasted it.i want to know whether i've done any mistake or its the real taste of lemon rasam.thanks a lot.bye.

Dear Mrs.Mano

Could you please post the recipe for the MINI SAMOSAS which we get in Tamil Nadu. It has a very crispy shell and has onion fillings.

Thanks in advance

Can u pls post the recipe for BLACK EYED BEANS.

Dear Mrs. Mano


Can u pls. post the recipe for

GREEN GRAM /PASSI PAYARU (WHOLE)

Dear Di!

Thanks a lot for the nice feedback on kadhamba sadham.

Dear Cynthia!

Thank you very much for the feedback on Milagu kuzhambu.
Regarding Carrot Halwa- you can test with condensed milk or thickened milk. I have tried with milk earlier and I don’t think that it was tastier than this version with milk powder. So I have forgotten about that recipe and cannot pinpoint the correct quantity of milk.
About the lemon rasam- each and every lime or lemon is different from one another. Some has more juice and some has little juice. The sour taste also will be different according to the type of lemon. So you have to add the juice correctly to get the exact taste.

Dear arrecipes!

There are so many recipes on Venghaya chutney. I am giving here a few varieties.

VENGHAYA CHUTNEY-I

Ingredients:

Onion-2
Tomato[size of an onion]-1
Tamarind- a gooseberry size
Sambar onions-10
Gingelly oil-3 tbsp
Mustard seeds- 1 tsp
Black gram- 1 tsp
Curry leaves- a handful
Salt to taste

Procedure:

Grind the onions with the tomato, tamarind and enough salt. Chop the sambar onions finely. Heat a kadai and pour the oil. Add the mustard seeds and when they splutter add the black grams, curry leaves and sambar onions and fry them well with a pinch of salt. Add this to the ground chutney.

VENGHAYA CHUTNEY-II

Ingredients:

Sambar onions- 1 cup
Black gram- 1/4 cup
Asafoetida-a pea size
Tamarind- a small gooseberry size
Red chillies-10
Salt to taste
Enough gingelly oil

Procedure:

Fry the asafoetida, black gram, sambar onions, red chillies separately in little oil and then grind all of them with the tamarind and enough salt to a coarse paste. Mix with a spoon of gingelly oil and serve.

Dear Gayesh!

For yr baby’s second birthday party, you can combine the menu for the elders as well as the babies of the same age. Desserts, icecreams, and dals will suit both of them. Children will love always mild snacks like cutlets and also the food combined with the potatoes. You have to prepare the menu according to the age group. For the elders, you can go ahead with salads, veg.briyani, any paneer curry and a mixed vegetable masala.

Dear Mrs. Mano


I prepared Sambar, Tomato Rice, Araithuviita Sambar all recipes turned out good.

I proud to say that Your recipes only giving us the promising results.

thanks Mrs.Mano.!!will follow ur suggestions.
can u pls give the recipe for making vegetable puffs?is it very difficult to make the outer covering?

rgds,
gayesh

Dear Mrs.Mano,
Thanks for ur response.i tried out pakalkai podimas and this kathirikai-potato kothsu.they turned out really nice.this kothsu is really a superb sidedish for idly.i tried parruppu urundai kulambhu.but some urundais karanchu poidichu.please let me know where i've made mistake.thanks in advance and bye.

Can somebody email me all the collections of Mrs Mano. My id is kavitha_renganathan@yahoo.com

Dear Mrs.Mano,
I tried out the Venghaya Chutney(both versions)> It was awesome. Thanks for the recipe.

-arrecipes

Kathy,
U can download Mrs. Mano using the following link

http://forumhub.mayyam.com/contribs/...delicacies.doc
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc

hi arrecipies

Thanks a lot for the link. Are there more recipies to the collection? If so, can someone mail it to my id : sangeetha.venkat@gmail.com ?

Mrs. Mano:
How long should I soak kollu before cooking and also please tell me how long I should cook in a pressure cooker?
Also, reg your recipe for MALABAR PRAWN CURRY the second ingredient listed is shredded ginger - is it supposed to be shredded coconut? please clarify..
Thanks for your hard work.

Dear Mrs Mano,
After a long time I am back to this forum. I have tried your receipes earlier..always turned out good for me. I would like to know the receipe for making samosa...the outer cover I want it crispy and not soggy. Will be glad if you can post receipe for that. Thank you

Dear Noodles!

I regret for the delayed reply. I will soon post the recipes for black eye beans as well as whole green gram. And my heartiest thanks for the feedback on araiththu vitta sambar and tomato rice.

Dear arrecipes!

Thank you very much for the feedback on venghaya chutneys. I will post more recipes on venghaya chutney when I find enough time.

Hello Jeya!

As I was away from my residence for a long time, I couldn’t reply to yr query immediately.

There is no need to soak kollu prior to cooking. Just fry it for a few minutes till its colour changes lightly. Then wash it and then cook in the pressure cooker with enough water to 4 whistles. But if you soak it for a few hours before cooking, the result will be good. There is no need to fry it if you soak for 3 or 4 hours.

I regret for my mistake in the MALABAR PRAWN CURRY. Yes, you are right. It should be corrected as ‘shredded coconut’ instead of ‘shredded ginger’. Thank you very much for pointing out the mistake.

Dear Cynthia!

Thanks a lot for the feedback on palakkai podimas as well as katharikkai-potato kothsu.

Regarding the preparation of paruppu urundai- the urundai paste should be slightly coarse and firm. The kuzhambu must be watery. The vessel should be broad and deep. If you drop in 4 or 5 urundais, they should have sufficient place to be cooked and then come back to float on the surface. If you feel that the paste is not thick enough, then make balls, steams them for 15 minutes in a steamer or in an idli pot and then drop them in to the kuzhambu. But the taste of these balls will be secondary to those which are cooked directly.

Thanks Mrs.Mano for your reply - I will try the kollu rasam and the Malabar prawn curry soon and let you know.
Thanks

Dear Mrs.Mano,

Tried some of ur recipes this year 2006.

Poli with my own stuffing.
Carrot halwa
Sambar sadham
Egg fried rice
Kushkabriyani-without coconut milk
Pressure cooker briyani
Pavakai puli kuto
Sambar
Keerai sambar
Idli sambar
Ennai kathirikai curry
Tomato thokku
Potato podimas
Soya Fry
Aval Uppuma
Rice puttu

All are amazing and those will be in our daily cooking.

I earned 'good cook' title all becaz of u and others in this hub. I say thankyou from my heart. U are mother like figure for me and all others in this hub who became a good cook becaz of you and your recipes. Thankyou once again.

Kavitha, what U've said is very true... My cooking has become more refined after I started visiting the hub... :)

i also agree with both of you.Mrs.Mano is doing a great job.She is also clarifying all our doubts.My heart wishes to her.

sorry hearty wishes to Mano mam.se3r4

Quote:

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Originally Posted by kavithasenthil

Dear Mrs.Mano,

I earned 'good cook' title all becaz of u and others in this hub. I say thankyou from my heart. U are mother like figure for me and all others in this hub who became a good cook becaz of you and your recipes. Thankyou once again.

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Mrs Mano, I second what Kavitha wrote. When I'm bored with the regular cooking, I always pick out recipes from your thread to try out. I have never tasted many of the dishes you have on your list, so I follow your recipes accurately, and always get complimented by our Thamizhnaadu friends.

Thank you very much and God bless!

Shoba

Thanks Mrs.Mano for ur reply. I am looking for ur recipes!

Noodles

Dear Thattai

Thanks for sending me Mrs. Mano's recipe collection. :D

Dear Kavitha, Dev, Shoba and Cynthia!


Let me thank you all for the affection you have showered on me. This kind of appreciation is the reward as well as the inspiration for my enthusiasm in cookery.
That is why I am taking my lap top with me whenever I travel outside just to share my knowledge with you all!! . Here I wish to convey my sincere thanks to NOV for letting me share my knowledge with all the food lovers through my thread’ TAMILANDU DELICACIES’!

Dear Mrs. Mano,
As our fellow hubbers said you are a mother like figure who is toning up our culinary skills. Thanks for the effort you are putting in to help others.

Dear Mrs. Mano,
I am looking forward for your Gobi Manchurian recipe. Thanks.

Dear apujittu!

For crispy outer cover for samosa, add ice cold water, a little oil and a little baking powder to the plain flour and make a stiff dough. You can fill any masala inside. Roll the outer cover very thinly.

Dear Noodles!

Here are a few recipes on whole green gram and black eye beans!

BLACK EYE BEANS KURMA:

INGREDIENTS:

Black eye beans- 2 cups

[soak over night, drain the water and then cook with enough fresh water in the pressure cooker for 3 or 4 whistles. If you sprout them, the taste will be delicious and there is no need to cook them in the pressure cooker. Just cook them with lots of water and salt to 3/4th. Then drain the water. ]

Chopped onions-1 cup
Crushed tomatoes- 2 cups
Turmeric powder- 1/2 tsp
Enough salt

Fry the following ingredients in 2 tsp of oil till they change to a golden brown colour:

Coriander seeds- 2 tsp
Shredded coconut- 2 cups
Green chillies-3
Red chillies-2
Cashew nuts-6
Gram dal- 2 tsp
Fennel seeds- 2 tsp
Poppy seeds- 2 tsp
Sambar onions-8
Shredded ginger-1 tsp
Garlic pearls-8

POWDER THE FOLLOWING INGREDIENTS COARSELY:

2 cardamoms, 2 cloves, 2 pieces of cinnamon, 1/2 tsp of fennel seeds

PROCEDURE:

Heat a kadai and pour 5 or 6 tbsp of oil. When it becomes hot, add the ground powder and fry for a few seconds. Then add the onions with the tomatoes and the turmeric powder and fry them well until the oil floats on the top and the vegetables are cooked thoroughly. Grind the fried spices to a fine paste and add this with enough water, salt and the cooked black eye beans. Cook the gravy until it is thickened and add chopped coriander leaves finally.

MILKY GREEN GRAM GRAVY:

Ingredients:

Whole green gram- 2 cups

[soak in enough water for a few hours, then pressure cook them for 2 whistles.

Ghee- 2 tbsp
Oil-2 tbsp
Warm milk- 2 cup
Enough salt
Turmeric powder- 1/2 tsp
Lime juice- 1/2 tsp
Grind the following ingredients to a fine paste:
Coriander leaves- 1 cup
Green chillies-5
Fresh coconut- 1/2 cup
Cardamom-1
Cinnamon-1 piece
Clove-1
Peppercorn-6
Garlic flakes-6
Sambar onions-6

PROCEDURE:

Heat a kadai and pour the oil and the ghee. Add the ground paste with the turmeric powder and fry it on slow fire for a few minutes until the oil floats on the surface. Add the green gram with a cup of water, enough salt and the milk. Cook the gravy until it is thickened. Add chopped coriander leaves and the lime juice finally and mix well.

SPROUTED MOONG AND CASHEW NUT MASALA:

Ingredients:

Sprouted and cooked whole green gram- 2 cups
Enough salt
Oil- 4 tbsp
Cashew nuts-1/2 cup
Thick coconut milk- 2 cups
Tomato juice-1/2 cup

Grind the following to a fine paste:

Green chillies-5
Coriander leaves-1/2 cup
Garlic flakes-5
Onion-1
Shredded ginger- 1 tsp
Coriander powder- 1 tbsp
Poppy seeds- 1 tbsp
Fennel seeds- 1 tsp

Grind the following in to a coarse powder:

2 cardamom, 2 cloves, cinnamon- 1 piece
Milk- 3 tbsp
Corn flour- 1 tbsp

Procedure:

Heat a kadai and pour the oil. Add the ground masala and fry it for a few minutes on slow fire until the oil floats on top. Add the green gram and the cashew nuts with the coconut milk, enough salt and the tomato juice. Cook until the gravy is slightly thickened. Then mix the corn flour with the milk and add this to the gravy. Mix well. Sprinkle the powder. Cook for a few minutes.

GREEN GRAM KADAIYAL:

Ingredients:

Whole green gram- 1 cup [cook in the pressure cooker with 2 cups of water.]
Garlic flakes-3
Red chillies-3
Cumin seeds- 1 tsp
Coriander seeds- 1 tsp
Sambar onions-8 [chop finely]
Chopped coriander leaves- 2 tbsp
Curry leaves- a few
Oil- 2 tbsp
Enough salt

Procedure:

Pour the oil in a kadai and heat it. Fry all the ingredients and then grind them coarsely. Again heat the same kadai and add the ground masala, cooked gram, 1 tsp of ghee and enough salt. Heat them and then put off the fire. Mash them with a masher. Eat it with hot rice and ghee.

Hi Mrs.Mano,

Tried red chutney & fell madly in love with it... It went very well with pesarattu & even puliyogare... Thanks a lot for the easy & delicious recipe...:)

Thanks for your recipes. I will try it out and let u know the result.



Regards
Noodles

Quote:

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Originally Posted by Mrs.Mano

Dear apujittu!

For crispy outer cover for samosa, add ice cold water, a little oil and a little baking powder to the plain flour and make a stiff dough. You can fill any masala inside. Roll the outer cover very thinly.

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Thanks Mrs. Mano for your response..I have One more doubt should I add rice flour too, to plain flour or plain flour alone is sufficent to get the crispiness.

I really appreciate the time you spend to post receipes and respond to our queries.

Thank you very much for sending me the link !!

Dear Mrs Mano,
I tried your chettinad chicken masala from your recipe collection and my husband loved it. Could you please post pal payasam recipe. I like pal payasam but couldn't make it up to a good standard.
Thanks a lot
DSath.