Mrs.Mano's Tamilnadu Delicacies

Hello Suganthi!
Thanks a lot for the feedback on tomato rice, ooththappam, and pudhina chutney.

Hello kuku!
You can make sarkkarai pongal, paruppu pongal and some rice varieties with the sticky rice. You can also make idiyappam flour with it. You can use it when you grind for adai, idli and dosa.

Hello Suba’s mummy!
Welcome to the forumhub.
I am happy to know that yr experiments with sura puttu, chicken kuzhambu and butter chicken turned excellent for you. Thanks for the feedback.
I will soon post a few mutton recipes for you!

Hello food lover!
What KZ had written is the correct answer for yr query. After having drained the rice in a colander, you must spread it on a cotton cloth or newspapers and dry the rice in a shady place.
Thank you very much for the feedback on white kuruma.

Dear Pr!
Only with the excessive addition of baking soda as well as butter, the gulab jamoon will break. Otherwise you will get nicely shaped-tasty gulab jamoons if you prepare according to the correct measurements I have given. One more thing- if you do not have plain flour, you can use self raising flour. I am not sure about all purpose flour.
And thanks a lot for the feedback on vegetable kurma, and kidney beans potato fry.

Hello Thattai!
In the chicken rasam recipe, you must add uncooked chicken chunks like chicken kheema so that you can eat them with the rasam also. If you add uncooked chicken pieces with some bones, then you must take them off when you serve the rasam. You can halve the quantities for the two of you. Taste wise, there will not be much difference like the mutton where the bones alone enhance and increase the flavour.
Thank you very much for the feedback on drumstick rasam and soya balls masala.

Hello Malligai!
Welcome to the Tamilnadu delicacies thread!
Seppangkizhangu and senaikkizhangu are different root vegetables.
About yr thoughts on opening a separate thread- thank you very much for yr nice opinion.
Few years back, I have opened this thread with the purpose of posting and learning Tamilnadu recipes. Gradually it has become a fine-popular thread where we could discuss our doubts on cookery, exchange our experience and post tasty recipes. Then so many people wanted to have the old recipes and as they couldn’t go to the old responses, I have started to work on my website. It is still under construction due to various commitments. So I even send the attachment of my previous recipes to those who need them. Thus this thread has changed into a very different cookery thread. If I open a new thread, I couldn’t work on two different threads. You can copy and paste every recipe in a document and could save them for yr use.

Hello Mrs.Mano,

Thanks once again for yr replies.

For making idiappam or kozhukattai, saw people making with rice flour or rice batter. Similarly, can u suggest me or is it possible to do athirasam?

Though I grind rice for a long time in mixie, it is not becoming fine nice flour!

Advise me whenever find time.

Lots of thanks in advance. Bye.

hi Mrs Mano

I recently came across your forum and find it very useful for its variety and tips. Could you please mail me the collection of your recipes so far. Thanks and regards.

amba

Hello,

I have been reading this forum for quite some time now. I just obtained the user status so I can talk to you all.

Can any one please send me all of Mrs Mano's recepies; They really look good.

Thanks in advance.