Mrs.Mano's Tamilnadu Delicacies - Part 2

hello Mrs.mano,

hope u r fine.
could u please suggest some recipes with white radish when u find time ?white radish is well liked in my house so want to try out something other than chutney/paratha.

regards,
rain

Dear Mrs. Mano,

How are you? I have started visiting the hub regularly over the last couple of weeks and am glad to see all the new recipes that you have posted. Unfortunately, at least the chicken recipes are out of reach what with the recent bird flu scare here in maharashtra... :)

I am back after a while as I was recovering after delivering a baby girl in early feb. Only recently, I have started having regular food, so I have been suggesting some of your recipes to my mom.

Could you please give some recipes using sorra if possible? Also, please suggest some quick and easy breakfast options that are low in oil. We tried your briyani no. 1 with mutton which was excellent as always.

Thanks and regards,

Thattai

Dear arrecipes!

Here is the recipe of Gopi Manchurian for you!

GOBI MANCHURIAN

Ingredients

Cauliflower- 1
Finely ground ginger- 1 tsp
Finely ground garlic- 1 tsp
Corn flour- 1/2 cup
Plain flour- 2 tbsp
Soy Sauce- 2 Tbsp
Tomato Sauce- 2 Tbsp
Chilli sauce- 1 tbsp
Ajinomoto- 1/4 tsp
Green chillies cut into thin stripes-2
Chopped spring onion- 1 cup
Capsicum cut into thin stripes- 2 tbsp
Salt to taste
Oil- 2 tbsp

Procedure:

Cut cauliflower into florets and put it in a vessel.
Add half of the ginger and the garlic, half of green chillies and enough salt. Let them marinate for 15 minutes. Steam them for 15 minutes. Then allow them to cool down and add the corn flour and the plain flour to the florets, mix well and form small dumplings out of it. The mixture must be thick and sticky. If you want them a little spicy, you can add 1/4 tsp of chilli powder when making the dumplings. If necessary, you can add more corn flour according to the texture.
Fry these small dumplings in hot oil to golden brown.
Heat a kadai and pour 2 tbsp of oil. Add the remaining green chillies, garlic and the ginger.
Fry for some time. Then add the spring onion with the capsicum and the ajinomoto. Fry for a few minutes. Then add the fried dumplings to it.
Add all the sauces and1/4 ¼ cup of water. If you want gravy add 2 cups of water mixed with 1/4 cup of corn flour. Add salt as per the taste. In some restaurants, they do not make dumplings. They mix all the ingredients with the steamed cauliflower florets, and fry them directly. You can try in this procedure also.

Hello Dev !

Thank you very much for the feedback on red chutney.

Dear apujittu!

There is no need to add rice flour for the crispness. Just plain flour is enough. Adding ice cold water helps to obtain the crispness.

Dear mrs mano,

we tried your mutton urandai kuzhambu at home. Actually, I just read out the recipe and my mom made it. It was really good. We made it with 1/2 kg kheema which made enough for having two times.

Thanks for one more great recipe...

Thattai

Dear Mrs. Mano,

We had a great weekend with Egg Fried Rice and Gobi Manchurian. Thanks for the recipe.

Dear Mrs.Mano,
I tried ur cauliflower tomato fry.its very very nice.can you suggest any receipes using green beans.thanks in advance.

Dear Mrs.Mano.

I've cooked the Malabar Prawn curry and coriander thuvayal last nite. It's so yummy. My husband and kids love it.
Thank you Mrs.Mano.

Dear DSath.,

Thank you very much for the feedback on chettinadu chicken masala. Here is the recipe for paal payasam for you!

PAAL PAAYASAM:

Ingredients:

Raw rice- a handful
Milk- 2 liters
Saffron- a pinch
Cardamom powder- 1/4 tsp
Sugar to taste
Cashew nuts
Raisins
Ghee- 1 tbsp

Procedure:

Fry the raw rice in 1 tbsp of ghee on slow fire to a light golden colour. When cooled add it to the milk with the saffron and cardamom powder and pressure cook it for 3 whistles and then continue to pressure cook it on slow fire for 15 minutes. Then open it and pour the cooked rice in a kadai. Add sugar according to taste and allow it to cook to the desired consistency. Lastly add the fried cashew nuts and raisins.

Dear arrecipes!

Thanks a lot for the feedback on egg fried rice and gobi Manchurian. In which way you have fried the florets-either as dumplings or florets?

Dear yosh!

Thank you very much for the feedback on Malabar prawn curry and coriander thuvaiyal.

Hello Everybody !
Can anyone repost Mrs.Mano's recipe for coriander thuvaiyal or tell me where it is ?Thanks in advance.
Regards Food Lover.

Dear Mrs. Mano,

I tried the dumplings version of the Gobi Manchurian. Will give a try to the floret version and let you know the result.

Dear Chamy,

KOTHAMALLI THOKKU.[CORIANDER THOKKU]

Ingredients:

Coriander leaves- 2 big handfuls.
Red chillies: 15nos.
Split black gram- 3/4 cup[150 gram]
Asafoetida- a small piece
Tamarind- a small lemon size
Gingely oil
Enough salt.


METHOD:

Remove the big stems and wash the coriander leaves well. Coriander leaves with short stems will give more delicious taste. If so, there is no need to leave away the stems. Dry the leaves on a paper or a cloth.
In a kadai, pour 1sp of gingely oil and fry the asafotida piece. Then fry the red chillies for a few seconds. Take away the red chillies. In the same oil, fry the black gram on slow fire to a golden brown colour. This thokku is especially prepared in a ural. But we couldn't get that nowadays. So we can make this in a mixie. Powder the fried ingredients. Take away the powder.
In the mixie, put the tamarind pieces and pour 2 tsp of gingely oil. Run the mixie in high speed for a minute. Open it and see whether the tamarind has been crushed. If not, add one or two spoons of gingelly oil and again grind for a minute. Now add the powder and again run the mixie for a minute. Then add the coriander leaves and run the mixie for 2 minutes. Then open it and add enough salt. Again run the mixie for a minute. Now Kothamalli thokku is ready to serve.

Dear Mrs. Mano,

Can you please tell me the meaning of "Alpakada pazham" (the spelling might be wrong). My mother-in-law keeps saying to have it for my morning sickness, but i do not know which fruit is that.

Thanks a lot for all the hard work you have been doing to give us all such wonderful recipies.

Rajshank

Hello Dev,

Tried kollu chatney this weekend. it tasted just like my moms preparation. my husband loved it and said its like his mom's. Thanks a lot. Also can u tell me how u prepare kollu rasam. I tired just like normal rasam with kollu water but it doesn't taste like my mom's. Thanks in advance and big thanks for kollu chatney recipe.

Hi Rajshank,

The correct name is Alpakoda pazham. Its texture is like dates and tastes very sour and really better during morning sickness. I'm not sure if it is available in US. The best alternative is imli goli which is availabe in India stores.

Kavitha,

Thanks for trying...:D

I've posted kollu rasam somewhere... try a search pls coz I'm in a hurry now... else will post it after a week or so...

Hello Mrs Mano,
Your Paal Payasam recipe was a delight. Its was very yummy. Frying the rice makes a lot of difference and using the cooker was a great idea.
Thank you very much.
dsath.

dev, i have searched but couln't find it. but i am not in a hurry so post it whenever u find time.

Thankyou vm, for your immediate response. But do you know its english name? Till then i will try the jeera goli from the Indian store.

Thankyou once again.
Rajshank

Dear Rajshank,

I dont know the english name for alpakoda pazham. My mom sent it thru one of my friend when i was pregnant.

My Gyn advised me to eat crakers before brushing the teeth. I'm sure u will like Imli gooli.

Dear rajshank!

Here is a link about the details of 'aalpakoda pazham'.
http://arusuvai.com/fooditems/fruits/aalpakoda_295.html

Dear Dsath!

Thanks a lot for the detailed feedback on paalpayasam. Yes, you are right. Frying the rice in ghee makes the payasam in to a delicious one.

Mrs. Mano.

I have tried Chettinad Chicken Varuval yesterday. It was so delicious, my mum likes it very much and my cousin who tastes it immediately asked for the recepie.
Thank you very much.

Quote:

---

Originally Posted by kavithasenthil

dev, i have searched but couln't find it. but i am not in a hurry so post it whenever u find time.

---

sure...will post it...

Hi All,
can somebody post the recipe for egg fried rice?
thanks,
gayesh

Hi Gayesh,
This is the recipe for Egg Fried Rice posted by Mrs. Mano

EGG FRIED RICE:

Ingredients:

Raw rice [which is cooked to its 3/4th with enough salt and drained] - 2 cups
Carrot [chopped finely] - 1/2 cup
Beans [chopped finely] - 1/2 cup
Frozen peas- 1/2 cup
Capsicum juliennes- 2 tbsp
Sliced onions- 1/2 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Eggs- 3
Sugar- 1 tsp
Pepper powder- 1/2 tsp
Ajinomoto- 1/2 tsp
Soya sauce- 1 tbsp
Spring onion [chopped finely] - 1/2 cup
Salt to taste
Oil- 3 tbsps

Procedure:

Beat the eggs well. Heat a wok and pour the oil. Add the sliced onions and fry well. Then add the pastes and fry them for a few minutes. Then add the carrot, beans and peas with a little salt. Fry them until they are cooked. Add the capsicum and fry for a few seconds. Add the beaten eggs and fry well until they are finely scrambled. Then add the cooked rice and fry for a few minutes. Now add the soya sauce, pepper powder, sugar and the ajinomoto. Mix well for a few seconds. Then add the spring onion and mix it with the rice for a few seconds. Put off the fire.

dear arrecipes,
thanks a lot!!

I wish all the friends here a ' VERY HAPPY TAMIL NEW YEAR!!!'

WISH YOU THE SAME Mrs.Mano

Dear Mrs.mano !
Ur mint chutney is a hit in our home.Thanks for the recipe.Could u post recipe for coriander chutney ?Thanks in advance.WISHING U A VERY HAPPY TAMIL NEW YEAR !
Regards Foodlover.

Tamil puthandu Nalvazhthukkal!!! to Mrs.Mano and all forumhub friends.

Vallai Nanbargal anaivarukkum Inniya Puthandu Nalvazthukkal!!

Tamil Puthandhu valthugal to everyone

Dear Thattai!

I regret for the delay in replying to you.

I am glad that you have got successful result with mutton urundai kuzhambu. Thanks for the feedback.

And congratulations for becoming a young mother!

Thinking about Maharashtra, I remember a sweet rice which is one of the favourite dishes of the Maharashtrian people. Do you know that recipe?

You have asked me the recipe on ‘sora’ fish. Usually puttu is prepared with that fish. I have already posted the meen puttu recipe for it. You can use any kind of fish including ‘sora’.

I have posted so many recipes on tiffen varieties other than idli, dosa, bread upma etc. You can try them.

Here I am posting a different recipe for you. I do not remember whether I have posted this before or not.

RICE PURI:

Ingredients:

Raw rice- 1 cup
Finely shredded coconut- a handful
Enough oil and salt

Procedure:

Soak the rice in enough water for 1 hour. Then drain the water, and dry the rice on a white cloth. Pound it to a fine powder and sieve it twice. Roast the flour on a slow fire until it changes its colour slightly. The flour must flow from yr fingers freely and you should be able to draw lines with it freely. That is the correct consistency. Allow it to cool down. Sieve it again. Then add the shredded coconut with enough salt to the flour. Make a soft dough using hot water. Heat the kadai and pour enough oil to deep fry. Make small balls out of the dough. Make slightly thick discs with the diameter of 3 inches with the help of the fingers on a plastic sheet. Immediately fry them one by one in hot oil. You can make one by one. Any chilli chutney is suitable for this.

Dear Yosh!

I am happy that the chettinadu chicken varuval turned delicious for you. Thanks a lot fore the feed back.

Hi April,

I have deleted the jokes! :D

I just dont understand why these jokes came in this topic !!!!!