Mrs.Mano's Tamilnadu Delicacies - Part 2

Hello Sonia!

Thanks for the greetings. I do not have the knowledge about the cauliflower roast dosai which is being prepared in the restaurants of salem and coimbatore.

Dear Kasthuri!

Thank you very much for the feedback on pongal varieties and the pongal kuzhambu. I felt very happy to know that you got nice appreciation from your husband and yr friends for preparing them deliciously!

I have mentioned as Sonia instead of Deviraja when I posted my reply to a query of Deviraja. I regret for the mistake really.

Hello Sonia!

Thanks a lot for the nice appreciation. It is difficult for me to send recipes to anybody by emails. If you still want the prawn curry, it can be posted here for you. Write to me about it.

Dear Arrecipes!

Here is a chicken gravy recipe which has no onion in it.

TOMATO CHICKEN GRAVY:

Ingredients:

Chicken pieces- 1 kilo
Peppercorns- 1 tsp
Red chillies- 12
Garlic flakes-8
Shredded coconut- 1 cup
Fennel seeds- 2 tsp
Cardamom-2
Cinnamon- 1 piece
Cloves-2
Curry leaves- a handful
Oil- 1/4 cup
Salt to taste
Red chilli powder-2 tsp
Turmeric powder- 1/2 tsp
Chopped tomatoes- 3 cups

Procedure:

Heat a kadai and pour a table spoon of oil. Fry 1 tsp of fennel seeds, peppercorns, red chillies, garlic flakes, cardamom, cinnamon, cloves, and the shredded coconut to a golden brown colour. Then grind them to a fine paste. Again heat the kadai and pour the remaining oil. Add the remaining fennel seeds with the curry leaves and fry them for a few seconds. Then add the tomato pieces with the turmeric powder. Fry them until they are well mashed and the oil floats on the surface. Then add the chicken pieces with the chilli powder and the ground paste. Cook the chicken well until you get the desired consistency.

Hello Dev!

First I wish to express my heartiest thanks for the nice feedback on my sambar podi as well as the sambar.
You can use the flat spoon measurement. The red coloured -long type of fleshy red chillies are more suitable for the sambar powder. In Tamilnadu, saathoor milakai is suitable. There is no need to roast the ingredients separately. You can combine all the ingredients and fry them for a few seconds-just warming them is enough. Do not lessen the measurement of red chillies. Then the taste and the flavour will not be delicious.
This sambar is an all time favourite recipe for my family and the friends around me. Also I wish to give a tip on it. Ladies finger, carrot, peerkangai and drumstick will always double the flavour of the sambar. Brinjal, and radish will lesson the taste.

Hello Suja!

Thank you very much for the feedback on PEPPER CHICKEN.

Dear TJ!

Thanks a lot for the feedback on chettinadu chicken gravy

Mrs. Mano,
I tried ur sambar sadham, it was so very delicious. Thanks for ur great recipe.

Dear Mrs. Mano,

Thanks a lot for clarifying my doubts & for the special tips... Will try out the sambar podi again once I buy the long chillies... Thanks again...:)