Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Anuu!

Thanks a lot for the nice feedback on sarkkarai pongal, etc.

Hi Mrs.Mano,

Could you pls post the recipe for chilly parotta?...

Dear Dev!

Here is the recipe for ‘CHILLI PAROTTA’.

CHILLI PAROTTA;

Ingredients:

Parotta-6
Mashed tomato- 2 cups
Turmeric powder- half sp
Tomato pulp[tinned]- half cup
Diced capsicum-1 cup
Chopped green chillies-1 tsp
Chopped spring onion-1 cup
Chilli sauce- 1 tbsp
Pesto sauce [optional]-1 tbsp
Ginger paste- half sp
Ginger paste- half sp
Salt to taste
Oil-3 tbsp

Procedure:

For this, soft parottas are needed. Usually, in restaurants, chefs use a clean cotton cloth to puff up the hot parottas to loosen the layers. After this process, the parottas will be very soft. Dice them in to small pieces. They can also be cut into squares.
Heat a broad pan and pour the oil. Add the tomatoes with the pastes, turmeric powder, tomato pulp and green chillies. Cook well until the tomatoes are mashed and the oil floats on the surfaces. Add the capsicum and spring onions with enough salt and cook for a few minutes. Add the sauces and fry for a few seconds. Add the pieces of parottas and cook on slow fire for a few minutes until the pieces are coated with the tomato mixture.

Hi Mrs.Mano, Thanks a lot for teh chilli parotta recipe... I usually buy the parottas from the restaurant... But I don't like the chilli parotats from restau as they invariably add food colouring to make it look attractive... Will try out your recipe soon & let you know...:)

BTW, I tried ur microwave kesari recipe & it turned out great... Thanks again for a great recipe...:)

I am going to post a tasty recipe which I tried last week.

CHETTINADU CHICKEN FRY:

Ingredients:

Chicken pieces- 1 kilo
Finely chopped tomato- 3 cups
Finely chopped onion- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Cinnamon- 2 big pieces-
Bat leaves-2
Salt to taste
Oil- 4 tbsp
Chopped coriander leaves- half cup
Curry leaves- a handful
Turmeric powder- half sp

Fry the following ingredients in a tsp of oil to a golden brown colour
and then grind them little coarsely:

Coriander seeds- 1 ½ tbsp, red chillies- 10, peppercorn- 1 tbsp, cumin seeds- half tbsp, aniseed- 1 tbsp

Procedure:

Heat a broad pan and pour the oil. When it becomes hot, add the cinnamon, bay leaves and curry leaves. Fry them a few seconds, and then add the chopped onion and fry them to a golden brown colour. Add the tomatoes with the turmeric powder and the pastes. Fry them well until they are mashed and the oil floats on the surface. Add the chicken pieces and fry them for a few seconds. Sprinkle the powder and cook the chicken in slow fire without adding any water. Add enough salt and mix well. Lastly add the coriander leaves and fry for a few minutes.

Dear Dev!

Thanks a lot for the nice feedback on microwave kesari recipe.

Hi Mrs. Mano,
It has been long since I visited the forum due to personal reasons. I wish to try all the new recipes that u have posted during the past few months. I tried Chilli Parotta and Capsicum Pulav and the results of those were unbelievable. It was so good that I don't find words to express it. Thanks for providing us with such wonderful recipes. I will try the dishes and will let u know the results.

Hi Mrs. Mano,

Happy New year to you. I am visiting this site after a long time. But I have printed out your recipes and I use it regularly.

For pongal, I made your sakkaria pongal. It was so yum. I even tried out your raw banana fry. It was so good.

I am now sharing your recipe with all my friends.

I have a small doubt, my husband tells whenever I make chicken biryani it tastes like Mutton biryani.

Is there anything that I am missing out? Please advice.

Thanks,
Hulda

Dear arrecipes!

Thanks a lot for the nice feedback on chilli parotta and capsicum pulao.
This kind of appreciation always inspires me to post more and more good recipes here.
Thank you once again!

Dear Hulda!

I wish you also a very happy new year!

Regarding yr query- sometimes fresh chicken or naattu khozhi smells like mutton when it is cooked. I have recently experienced this. I couldn’t find any other reason than this. Frozen chicken never smells like this.

Thanks a lot for the feedback on raw banana fry and sarkkarai pongal!
Nice feedbacks like these always make me more enthusiastic to try different varieties of recipes!