Mrs.Mano's Tamilnadu Delicacies

Dear Pr!
Thanks a lot for the feedback on green gram methi dosai.

Hello Amba!
I have just sent the attachment of my previous recipes for you!

I am posting here a few keerai recipes:
KEERAI MASIYAL-1
Ingredients:
Keerai- 1 bunch [ chopped finely]
Garlic flakes- 8 [slightly crushed]
Sambar onions-6 [chopped finely]
Green chilli- 1
Salt to taste
Procedure:
Place the chopped keerai with the other ingredients in a kadai and close it with the lid. Cook the keerai in slow fire and the keerai will cook in the water which is in the keerai itself. When the keerai is cooked, mash it finely with a flat wooden spoon.
KEERAI PULI MASIYAL-I:
Ingredients:
Keerai- 1 bunch [chopped finely]
Mustard seeds- 1 tsp
Black gram- 1 tsp
Sambar onions- 8 [chopped finely]
Tomato- 1 [chopped finely]
Sambar powder- 1 tsp
Thick tamarind juice- 1 tbsp
Turmeric powder- ½ tsp
Gingelly oil- 2tsp
Salt to taste
Procedure:
Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter add the black gram and fry it for a few seconds. Then add the sambar onions and the tomato with the powders. Fry them until they are well mashed and the oil floats on the surface. Then add the keerai with the tamarind juice. Close the kadai with a lid and cook the keerai in slow fire until it is cooked.

Hello Mrs. Mano,

I just came across this great thread. Thank you very much for taking so much time to help us all. People like YOU doing such Selfless service truly make this world a BEAUTIFUL place to live for the rest of us. I will be sure to regularly read this thread and also ask questions. My sincere thanks to you.

Is puzungal arisi boiled rice or parboiled rice? Is Ponni boiled rice the same as Ponni puzungal arisi? I heard conflicting answers for these questions. Thanks in advance for your answers.

Hello Thattai,

I would greatly appreciate it if you would send the 2 files of recipe collections (Mrs. Mano's and also the other recipe file) to the email ID: chetha1@gmail.com Thanks.

around a year back, in this forum, i had come across a sure shot rava idli recipe with a lot of ghee. all i remember is that the batter was very thick. i cant locate it now. can someone help? i think it was posted around the time wheat gulkhand recipe was posted.

also can i please have the recipes emailed to me at thomas.helen@gmail.com? thanks in advance.

Dear ABCD!
Welcome to the Tamilnadu delicacies thread!
Thanks a lot for yr appreciation. This kind of appreciation always inspires me to immerse in my work with more enthusiasm and dedication.

Par-boiled rice, boiled rice and puzhungal arisi in tamil are all the same.

Hi ABCD,

Have sent you the recipe files that you wanted.

Hello Thattai,

Thank you very much for sending the recipe files. I got them.

Hello Mrs. Mano,

I took a look at the recipes, they look great. I will incorporate them into my daily cooking. I am sure my entire family will start thanking you for these wonderful recipes.

My kids like to eat Paniyaram for an evening snack. To make tasty spicy Paniyaram, I use well fermented idli batter mixed with jeera, finely crushed black pepper powder and a mixture of finely cut ginger / red onion / spring onions / coriander leaves / green chillies. I use non-stick Paniyaram Pan. They come out really well.

I will greatly appreciate other recipes for spicy Paniyaram without coconut.

Dear Thattai,
i wud appreciate if u cud send me the 2nd part of Mrs.mano's recipes..The one from other cookery books i think..I have been asking for this a long time..Thanks in advance..
My mail id is gvsugan@hotmail.com