Mrs.Mano's Tamilnadu Delicacies - Part 2

Hi Sangeetha...............:-) thank u for sending me the link for sambar powder.....miga miga nandri.......suvai

I have been promoted ....... from new hubber to junior hubber ehhhhhhh!!!!! ;-)

Suvai,

You should be able to find almost all recipes posted by Mrs.Mano in the "Index of recipes thread"...here...
http://forumhub.mayyam.com/hub/viewtopic.php?t=8549

Dear Mrs.Mano,

Thanks a lot for ur vellai appam recipe.I tried it yesterday and it came out perfectly well.Thank You so much for posting another version of vellai appam recipe.

I also tried ennai kathirikai, vazhaipoo cutlet, cauliflower soup and mor rasam and all the dishes turned out to be good.Thank you so much for sharing all ur wonderful recipes.

Dear Thattai!

Thanks a lot for the feedback on sambar sadham as well as garlic rasam. Especially this sambar sadham recipe is a favourite one among my friends also!

Here is a recipe of delicious mutton gravy for you!

TOMATO MUTTON GRAVY:

Ingredients:

Mutton pieces- 1/2 kilo
Chopped onion-1
Chopped tomato-1 cup
Turmeric powder- half tsp
Fennel seeds-1 tsp
Curry leaves-a handful
Kashmir chilli powder- 1 tbsp
Coriander powder-1 tsp
Salt to taste
Oil- 4 tbsp

Grind to a paste:

Poppy seeds- 1 tbsp, Cashew nuts- 15, fennel seeds- 1 tsp, chopped tomato-1 cup, small onion-5, coriander leaves- half cup, cinnamon- 2 pieces, garlic flakes-5, shredded ginger-1 tsp, chopped mint- 1 tbsp

Procedure:

Heat a pan and add pour the oil. When the oil becomes hot, add the chopped onion with the fennel seeds, turmeric powder, tomato and the curry leaves and fry them well until they are mashed and the oil floats on top. Add the powders and fry for a few seconds. Add the mutton and fry for a few seconds. Pour 2 cups of water and add enough salt. Allow the gravy to cook well. When the mutton is cooked, add the ground paste with enough water. Cook for some minutes to the desired consistency.

Hello Suvai!

To get soft idlies- always use whole white black gram. Do not use old stock. Fresh black gram will yield soft idlis.
The measurement of boiled rice and black gram must be 4:1. Always soak 1 tsp of fenugreek seeds with the black gram. The batter must be fermented for 10 to 12 hours. This is always the best method to get soft idlis.

Some people will add a handful of cooked rice when grinding the rice to get soft idlis. Some will make’kanji’ out of the washed water of the grinder after grinding the rice and will add the cooled kanji to the batter before the fermentation to get soft idlis.

The hubbers who live in cooler climates can give their ideas here for soft idlis.

Dear Sangeetha!

Thank you very much for the feedback on sambar powder and also the sambar.

Dear Anuu!

I am delighted to know that this time the ‘vellai appam’ came out well for you.
Thanks a lot for the feed back on it as well as Ennai katharikkai, vazhaipoo cutlet, cauliflower soup and mor rasam.

Hello Mrs.Mano,
Thank you so very kindly for giving me the measurements for soft idly's.....will surely try & give you a feed back. Mrs. Mano....oru ruchiyaana sathu maavu receipe kodungalen plzz plzzzz...:-) thank u for it in advance.....regards...Suvai

Dear Suvai!

'Sathu maavu' is used for elders as well as babies. Which one do you like to have?