Mrs.Mano's Tamilnadu Delicacies

Dear Mrs. Mano,
Hope you are doing well. I was unable to access Internet due to some prob. in my PC, I was actually missing browsing this site. The new hub looks cool and professional, very nice.
Thanks for responding about rasmalai & chicken 65. Yes, I used the standard plastic measuring cups (which comes as a set), where 1 cup is for 200gms. ! No wonder the rasmalai was tough/ hard. I will certainly give you the feedback after trying with 100gms. of milk powder. Past days I had tried out your version of Red chutney (with idli), Appalakootu and Jeeraka rasam. They all were very superb , and the kootu was so easy and quick to make, esp. when we are short of vegetables. I never knew we can use appalam like this, in a dish; thanks so very much for the different and delicious recipe.
Do post me some condensed milk (stove-top) sweet varities, I had requested earlier, when time permits. Take care,
Bye.

Thanks for the link, Mrs.Mano..Will try it out someday..

Hi Mrs. Mano,

How are you? I made Asoka. It was Mmmmmmmmm.......... wonderful. I need some confinement food recipes ( food after delivary). when ever you get time and energy you can post it. it's not urgent , thank you very much

kala

Dear Mrs.Mano
I tried making chappathis with soyaflour as you suggested with methi leaves.I mixed only very little soyflour and it came out good.Any special side dishes for this?Also do you know how to make nenthrakaya chips, the one we get in kanyakumari and thirunelveli, little fluffy and thick and spicy.I usually make kerala style chips which comes out good but I really love the tamilnadu type chips.Sorry for troubling you.If you find time please reply me .Thank you Mrs.Mano

I have never tried cooking crab. Can you please tell me how to clean and make a traditional chettinad crab curry.

I have been a silent follower of this thread. I like the way Mrs. Mano takes pain in answering the queries. Does any one have the recipes of Mrs.Mano after tamilnadu delicacies part 2. she had earlier made the recipes into 2 parts . Can anyone send the recipes she posted after those 2 parts? :?:

Thanks
GV

Here the recipe for arisi pori dosa recipe-

Ingredients

Arisi pori 2 cups, raw rice 1 cup, coconut grated 1 tbsp, salt, oil

Method

Soak pori and rice for 2 hrs and grind them with coconut. At the end, add salt and mix well. Ferment for 8 hrs. `

After fermentation, start making thick dosas and keep the fire in medium. Pori dosa is ready. Thengai kaara thuvayal goes well.

With 10 red chillies, add salt grind nicely. Add 1 cup of coconut grated, grind coarsely. Add 5 sambar onion and grind lightly. Ready to eat.

p.s.: Since I did not like the raw taste of onion and chillies, i tried this thuvayal alone by frying in little oil with the above ingredients. It was really tasty.

Bye.

Hai Mrs.Mano,

Could you please post the recipe of channa batura.

Thanks
sun

Dear Rema!
I am happy that the soya chappathi preparation turned nicely for you. I haven’t tasted the Tirunelveli and Kanyakumari chips so far and so I couldn’t give the recipe for them.

Hello Mrs.Mano,

Have a query about health. I read that taking ginger juice with honey will help one to reduce from getting cold and cough.

So, can I give this kind of juice every day to my 6 yr old son ? Taking everyday is harmful to health? Pls clarify..

Thanks and Regards.

Dear Kamakshi!
Thanks a lot for the feed back on appala koottu, red chutney and jeeraka rasam. About using appalam- you can add pieces of appalam in the ‘vathal kuzhambu’. I have already posted the recipes of appala samosa. It will be delicious also. Nobody can find out that it is the drumstick flesh you have filled inside the samosa. Here I am posting a few sweets recipes using condensed milk for you. I have learnt these from my friends.
BREAD RABRI:
Ingredients:
Milk-6 cups [milk made from full cream powder will taste better. You can mix 5 tsp of milk powder for a cup]
Saffron- ¼ tsp, condensed milk-1 tin [nearly 500gms], sugar-4 tbsp, fine breadcrumbs of 6 bread slices, cardamom powder-1/2 tsp.
PROCEDURE:
Boil the milk with saffron in a broad pan for 2 minutes. Then put off the fire and add the breadcrumbs, cardamom powder, and the sugar and mix well. Again heat the pan and let the milk simmer for 10 minutes on full fire.
GOLDEN MILK BURFI:
Ingredients:
Ghee 500gms [or dalda+ghee], gram flour- 200gms, condensed milk- 1 tin, sugar 500gms,
PROCEDURE:
Heat the ghee in a broad pan. Add the gram flour and fry it on slow fire until it changes its colour slightly. Then put off the fire. Add the condensed milk and mix well. Make syrup with the sugar. After the single thread consistency [kambi paagu], it will go to the ‘gettipaagu’ stage. Before it acquires that stage, add the condensed milk mixture to it and cook it on medium-slow fire stirring continuously. Exactly it needs 18 to 20 minutes to come to the correct texture and the burfi will start to leave the sides. Pour the mixture on a plate. When cooled, cut into desired shapes. If you cook for more minutes, the correct texture will change, the taste will also change and it will be like mysore pak.

Dear R!
I do not know about the ginger juice with the honey. But there is a kashayam using ginger and sugar. It is called as ‘INJI KASHAYAM’ and it helps to get relief from the intensity of cold. But I do not know whether it can be given to a small boy as ginger is always hot. You must ask yr parents about that. But giving raw ginger juice with honey may affect the child’s stomach.

Here I am posting again a few recipes on potato.
POTATO KOLA:
Ingredients:
Potato[medium size]-3, gram dal [pottukkadalai]-4 tbsp, chopped onion-3, chopped green chillies-4, chopped coriander leaves-2 tbsp, chopped ginger- 1 tsp, mint leaves- a handful, turmeric powder- ½ tsp, enough oil to fry, salt to taste
PROCEDURE:
Boil the potatoes and mash them finely. Powder the gram dal. Heat a kadai and add 4 tbsp of oil. When it becomes hot, add the onions, green chillies, ginger, coriander and mint leaves. Fry them well. Add the mashed potato with enough salt and stir-fry for a few minutes until every thing is well blended. Take the potato away from the pan and mix the gram dal powder with it thoroughly. Make small balls and fry them in hot oil.
POTATO-65
Ingredients:
Potatoes-6, baking powder- 1 tsp, fresh curd- 1 ½ cup, gram flour- 2 tbsp, chilli powder- 2 tsp, turmeric powder- ½ tsp, onion[ finely chopped]- 4, slit green chillies-6, garam masala powder- 1 tsp, aji-no-moto- ½ tsp, salt to taste, enough oil to fry
PROCEDURE;
Pour the curd in a white muslin cloth and tie it tightly. Let it hang for 1 hour so that the water inside it is drained out completely. Peel the potatoes and pressure cook them for 1 whistle [or you can cook the potatoes in the microwave oven for 8 minutes in the HIGH.] Then add the gram flour, baking powder, turmeric powder, chilli powder and enough salt to the potatoes and mix well. Fry them in hot oil, a handful at a time, to a golden brown colour. When all the potato pieces are fried, add the onion and the green chillies to the same oil and fry to a golden brown colour. Add the aji-no-moto and fry for a few seconds. Then beat the hung curd with the garam masala and add it to the onion. Fry for a few minutes. Add the potato pieces to this mixture and fry them until it is roasted. [It is better to put the potato mixture in a glass bowl and cook in the microwave oven for 10 minutes in HIGH. You will get finely roasted potatoes.]

I have been a silent follower of this thread. I like the way Mrs. Mano takes pain in answering the queries. Does any one have the recipes of Mrs.Mano after tamilnadu delicacies part 2. she had earlier made the recipes into 2 parts . Can anyone send the recipes she posted after those 2 parts?

Thanks
GV

Hi!
I am new here! can anyone tell me how to prepare "kambu adai" which is once very popular in villages of Thanjavur district.

Dear Mrs.Mano
Thanks for the reply...No problem...I made mushroom curry and it came out so good .Mushrooms are my daughters favorite.Thanks.
I don't have a kuzhipaniyaaram chatti,so can I try it on a regular kadai?

Hello GV!
Mrs.KH has compiled my recipes in 2 parts and is sending to the hubbers who need them. I do not know what was the last recipe she had added in it. So I think that you must go the old responses and get the remaining recipes.

Dear Mrs Mano and friends
I need your suggestions and help . I prepare chappathi in large quantity and put it in a ziploc bag and store it in fridge . When taken out for consumption i microwave it by putting a wet paper towel over the chappathis .They turn out to be very hard . But when taken fresh chappathis r soft . The same chappathis when used after refrigration r hard . Why is this happening ..
At the same time chappathis bought from stores remain soft even after 10 days . Are they using any special ingredient to keep the chappathis soft . Pleas help me out .. Thanks and regards ..
Pr .

Hi Mrs.Mano,

Thanks for the reply. Actually, did not realize that taking ginger will cause heat to the body. As you said, will ask my mother.

Regards.

Hello Mrs.Mano,
Do u have any recipes with brussel sprouts?
Thankyou.
Kz

Thanks very much Mrs.Mano for the recipes. What exactly will the consistency of the Rabri be like, payasam / halwa ?

And for long time, I am having one doubt in idli maavu. Should we mix the batter well before making the idlis or just scoop out gently , only from the top. Some friends say if we scoop only from top, bottom batter will become watery and subsequent 2nd. & 3rd. batch of idlis will be hard. They say we have to mix the entire batter very well. But it is also said, that doing so, will break all the air bubbles and idlis will be flat and not so soft . What exactly is the correct method to follow?
Waiting for your good advice,
Kamakshi.

Dear Kamakshi!
The rabri will look like a thick payasam.
About Idli maavu-After fermentation, you must mix well fully when you are ready to prepare idlis. If you feel the batter is thick, you can add a little water in this stage to loosen it

Dear KZ!
I do not know any recipes of brussel sprouts. Hope this following link will help you.
http://www.cdkitchen.com/recipes/cat/487/0.shtml

Kz,

Saw my friends using brussel sprouts as a veg.,(thaan) in sambhar and also in ennai kathirikai kuzhambu(replacing kathirikai of b.sprouts).

Hello Mrs.Mano,
Thankyou for the reply. i will check that link.
I tried brussel sprouts perattal. adding coconut, khuskhus paste and all other curry powders, it came out good.
Bye,
Kz

Hi R,
Thanks for the info, i will try making brussel sambhar and ennai kathrikai but replacing it with brussels, next time. this time i made perattal by adding coconut, khuskhus paste and all other masala powders with brussel sprouts, it cameout good. i am thinking how it will taste if we make kooto with it? this time i just made a slit in brussels and added to the curry, but next time thinking of cutting it into fours.

Have u tried blueberrie muffins? fresh or frozen ones which will be better?
bye,
Kz

Hello Mrs. Mano,

How are you?

I make Pooris, here in the US. Unlike in India, they become too soggy with lots of oil being absorbed. They are also not coming bulgy (upi vara maatengudhu :? )

I make the dough similar to how I used to do in India.
Mix atta with 1 spoon of ghee/vanaspati and knead into a soft dough by adding warm water.
Only difference is I used corn oil here in the US for frying the pooris.

Pls. can you advice.

Thank You in advance,
Nalabaagam.

Try golden temple flour, it is better than others for chapathi and puri. try making the dough little stiff, this might help in not absorbing the oil.


Mrs.Mano, i tried ur recipe for keerai sambhar, i used spinach , should the thuvaram paruppu be smashed that is well cooked or shud they be separate. and is there no need to saute the spinach first before adding to the sambhar?
I used smashed paruppu and it was good.tasty with rice and idly. what other greens can i use? vendaya keerai? how to reduce the bitterness of vendaya keerai?
thankyou.
Kz

can anyone tell me what brussel sprouts is????????!!!!!!1

It looks like a small cabbage(muttai kos). I think in tamil, the name is kalakai.

Hi Kz,

I always prefer to buy a fresh ones than the frozen ones.

And abt the keerai sambar(the one you have asked to Mrs.Mano), use to make with all keerais like lettuce, red leaf lettuce, boston greens. Though the taste wont be the same like with spinach, but, still love all of their flavors!

Bye.

Hmmm...I guess it's kilai kos...Ok,let me try to get it here in Singapore...& try to make some new dish...anyway,my husband is here to eat whatever i cook... :D

Hi Dev!

You can try NTUC, Shen Siong, Cold Storage, Mustafa etc.,

Shoba

Nalabaagam,

Try and make pooris immediately after preparing the dough, unlike chapathis which require the dough to "sit". Also, the oil should be the right temperature-test it by dropping a small piece of dough and if pops up immediately, the temp is right. Once you put the poori in, keep pouring the surrounding hot oil on top of it and you will definitely get puffed up pooris.

Shoba

Hello Mrs Mano

I am a new member here and one of your hundreds of fans. You are doing a great job by giving exact proportions and special tips to enhance the taste of any particular dish and helping us to become better cooks. I would like to request you to please send me your recipe collection to my e-mail : mirasahani@yahoo.com
Thank you and take care.

Mira

Yes, Dev..u r right..was trying to recollect that name..Anyways, thanks for giving me the correct name.

Hello Shoba,

Thanks for the suggestion...Will look for it in NTUC & Mustafa...I usually get veggies from the wholesale market that's near my place...But I do go to Mustafa once in a while to get all Indian stuffs...Will look for it then...BTW,r U from Singapore?...

Hi R,
Thankyou for the reply. I'll try fresh berries.
Kz

Yes Dev, I'm in S'pore too :-)

Shoba

Hello nalabaagam!
To get perfect pooris-knead the flour with a little fine semolina.[For a cup 1 tsp of semolina is enough] There is no need for warm water. Ordinary water is enough. There is no need to keep the dough covered for sometime. You can prepare immediately. If the fire is low or medium, the pooris will not come bulgy. The poories must be fried with full fire. The semolina is added to keep the poories crisp. Though this is a tip from a friend, I never used semolina. Just knead the flour with a little baking powder, salt, a little oil and water.