Mrs.Mano's Tamilnadu Delicacies

Dear Mrs Mano
I tried ur vegetable kuruma , kidney beans potato dish . They turned excellent . The kuruma is so tasty and it goes well with poori , chappathi , idli and dosai .. My husband liked it very much ..
Thanks and Regards

Dear Mrs.Mano !
i made white kurma yesterday.it was very nice.My husband liked it very much.Thank u very much for the recipe.i have a doubt.To make idiyyappam i soaked raw rice and when i drained it it has some water left so i thought i couldn't dry grind it so i spread that on a baking sheet and turned the oven keeping it in the warm mode (170 F).the rice become dry but when i tried to dry grind it (i used a coffee grinder) it didn't become powder.there were granules.How can i drain water from the rice?Please clarify my doubt when u find time.Thanks in advance.

Hi Foodlover,
After soaking the rice, spread them on 2 to 3 sheets of newspaper, the paper will absorb the moisture . if it is too wet, then change the paper again and then grind them in ur mixie, u'll get fine powder.don't keep in oven.
Kz

hi everyone,,

how did i miss this thread sooo far??...i hope i can develop an interest in cooking :( atleast by visiting here...

if i was alone, then i would just live with bread, butter, juice etc.. :(

Hello Kz !
Thank u very much for the advice.will try that.regards foodlover.

Mano & others,

//SEPPANGKIZHANGU FRY-I [COLOCASIA FRY]: //--i saw this recipe u posted...

can someone tell me if 'Sepangkizhangu' is the same as "Chennaikizhangu' or Yam (in english)?? :roll:

thanks in advance... :)

Mrs Mano,

i am truly impressed to know that this thread has been here for a very loooong time... :)

but i think it will be great if u have a separate thread for ur recipes and a different one for the discussions and doubts...that will help lots of people (like me :D ) to just refer to the recipes anytime we want, without having to search for it among sooo many pages ......

Just a suggestion.... :) ..think seidhu paarunga...

Hello Mrs.Mano,

How u r doing?

Have a couple of doubts-no. 1...For kanchipuram idly, you have mentioned to make idlis after 1 hr. of waiting time. Without fermentation or adding baking soda, will it come soft? Becoz, heard that for rice dal idly, poor fermentation is also one of the cause for hard idly. Can u explain me pls?

no.2....Can I make dosas from the above batter after a day or two or from kudalai idly?

I ground the batter for the above two, will let you know how the taste is.

Take care, bye.

Sorry, forgot to ask..it says the steaming shd be done for 20 mts! Can u reconfirm me pls?

Thanks a bunch in advance.

Hello R!
Kanchipuram Idly will not be soft as our usual idly. But it is a tasty dish. There are so many varieties in kanchipuram idli recipes. In this recipe, you must cook without fermentation. You can test it also after 3 or 4 hours of fermentation. As this batter is raw and not fermented, it needs more minutes to cook.
With kudalai idli batter-you can make dosas also.