Mrs.Mano's Tamilnadu Delicacies

Dear KZ!
About keerai sambar-you can add any keerai variety. Each variety will give different taste. Vendhaya keerai will not make the sambar bitter. Mulai keerai and palak will give best taste though palak is always special to me.

Hello Mira!
Thanks a lot for the compliments. I have just sent the attachment of my recipes for you! Check yr mail box.

Hello Mrs.Mano,

I had requested for your recipe collection in a older post. Could you send it to me at jobhunt_sj@yahoo.com?

Thanks,
Tubby

Thanks for the prompt reply Mrs.Mano.
Is there any use/ health benefit of Bay leaves? I have one whole pkt. and am wondering how to use it, other than for pulao etc. Can we use it for cooking everyday rice too, is it harmful ?
Please advise.

Hello Mrs Mano,

As you can see, I am a new (registered) member, but not new to your recipes. Thanks to some of the search engines,, I had the chance of reading your recipes and trying them out. You surely must feel great,, for there are so many kitchens that have seen your recipes,, not to mention the number of people who would have tasted them. Kudos to your good work!!!

To start with, I would love to have your recipe collection. Could you pls forward it to umaraams@yahoo.com? Thanks in advance.

Best regards,
UR

Hi Mrs.Mano,

Made potato 65 today as a side dish for chappathi. It was really good.

Though, I have a question-what is the purpose of adding baking powder? And, I added the hung curd directly without beating; will there be any difference between the beaten curd and unbeaten curd?

Anyways, thanks for sharing such an unique and simple recipe.

Hi Shoba,
That's great...U can mail me at dev_t2001@yahoo.co.in ,whenever u find time...:)

Hmmm...am a bit busy with studies...not able to try any new recipes...
:( Hope to catch up with u guys soon after I'm done with my exams... Bye bye till then...:)

Hello Tubby 88!
I have sent the attachment of my recipes just now! Hope you will inform me once you have got them.

Hello Uma Ramanan!
Thanks a lot for the compliments.
I have sent the attachment of my recipes just now! Hope you will inform me here after you have received it.

Dear Kamakshi!

Other than using for Non Vegetarian dishes and pulao varieties, I do not know any other use with the bay leaves. In some recipes, we have to powder the bay leaves with other ingredients. This is added to get the extra flavour only.

Hello R!

Baking powder is added to get the smoothness. Sometimes, the hung curd will look like bread crumbs if we add it directly into the oil. It depends on the quality of the curd. So it will be better to beat it before adding it to the curry.

Thanks for explaining. What you have said is entirely true, the curd became like bread crumbs which did not expect! Otherwise, the taste was really great.

My son was telling that he loved that curry so much and he was eating simply that curry alone without chappathi!!

Bye.

Hi Mrs.Mano,

I would also love to have a copy of your recipe collection, I had PM'ed you my request for this along with my email address a few days ago. When you get a chance, could you please email me your recipe collection?

Thanks,
shanta

Hello Mrs Mano,

Thanks a ton for sending me the recipe collection. I've already started preparing dishes using your recipes. :)

Regards,
UR

Could anyone please tell me how to cook "sundakkai" (not the vathal)...

Dear Mrs Mano
We had a couple of guests this weekend and i prepared ur karamani karakuzhambu . They really liked it and told that its different and tastes real good . Thanks for postin wonderful recipes .
Bye And Take care

Hi Kamakshi,

Can you repost here the recipe for cabbage pakoda-the one you posted a long time back?

Thanks and Bye.

Quote:

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Originally Posted by Cindy

Could anyone please tell me how to cook "sundakkai" (not the vathal)...

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This is a famous recipe from Chettinad side...

1. Take a little oil in a kadai and add Mustard seeds and Urad dhal.
Let it splutter.
2. Add finely chopped onions (1 big onion) and garlic and stir till golden brown.
3. Add the sundakai (say 100gms, fresh ones without much seeds, cut them into 2 pieces) and keep stirring. (The raw smell should disappear).
4. Add turmeric powder and salt and keep stirring.
5. Then add thick tamarind juice (squeezed for lemon size tamarind).
6. Let the sundakai boil in the juice and get into a thick gravy.
7. Add dhaniya powder, sambar powder / chilli powder and mix the gravy.
8. Add nicely boiled and smashed toor dhal (1/4 cup for 100gms sundakai) and mix in the gravy.
9. Add asafoetida(hing) powder before putting off the stove.
The gravy should become like a thick pachadi.

This goes well with rice. You can also have it as a side dish by making it more thick.

You can make sundaikkai sambar and kootu as well.

Also, pls note Mrs.Mano's recipes' collection; she has posted a recipe based on sundaikkai, guess.

Can you make something with squash other than sambar? This is the yellow squash which looks like a bottle... Thanks...

Kudos Mrs.Mano,

Just now, saw the site arusuvai and yr name too. I am really really happy for you.

You have a really wonderful thought-sharing yr cooking knowledge for others to get benefitted in their life, that is simply amazing.

Once again, congrats and wish you and yr wonderful service to continue forever and reach everyone in the world!!

Bye.

Dear Mrs Mano
How to prepare daniya powder at home ? just dry roasting and grinding or should we add any other ingredient with it . pls reply me when you find time .Thanks and regards

Hi Mrs. Mano,
Hope ur doing well? Sorry was bit busy for sometime, so was not able to collect the receips after september so chechi if u can e-mail the 2nd part of ur receips pls. Thank u.
kalyanispillai@yahoo.com

Hi Mrs.Mano,

I got the recipes. Thanks a lot. :)

Tubby

Could any one forward me the two recipe collections.. my email id is rsujji@gmail.com

hi suji which two recipe collections?

Hello Mrs.Mano,

Can u pls post some egg curry(kuzhambu) reicpes & some kanji recipes... I make kanji made using yellow moong dhal & broken rice(usually when I've fever...:)) tht can be had with hot chutney...Other than that if U ve any recipes for any kanji varieties + side dish for it,pls post it...

Mrs. Mano's two recipe collections

Hello Shantha!
If you post yr Email address, then it is possible for me to send my recipe collection.

Dear PR!
Thanks a lot for the feedback on Karamani Kara kuzhambu.
About Dhaniya powder-you can roast the coriander seeds on a dry pan for a few minutes and then powder them finely. But there is no need to fry them to a golden brown colour. In the native place, people always dry them under the hot sun for a day or two. Then they will send them to the mill for grinding.

Hello Kalyani!
I don’t have the part 2 with me. One of forum hub friend, Mrs.KH sends to the friends who need them. As she is immersed in her personal commitments now, she couldn’t attend the forum hub regularly.

Hello Dev!
I have already posted a recipe of kanji months back. It contains green gram, boiled rice, fenugreek seeds, garlic flakes and coconut milk. It helps to reduce the stomach problems. If you need it I will re-post it.
Here is a recipe for Egg curry.
EGG BALLS CURRY:[ muttai paniyaara kuzhambu]Ingredients:
For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- ½ cup
Fennel seeds- 1 tsp
Cumin seeds- ¼ tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4
For gravy:
Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Curry leaves- a handful
Chilli powder- 1 tbsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Turmeric powder- 1 tsp
Salt to taste
Procedure:Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then a thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish.

Hi Sujji,
i have posted the 2 recipe collections of Mrs.Mano.
Bye,
Kz

Thanks a lot KZ

Dear Mrs Mano
Thanks a lot for clarifying about the kothumalli powder . Could you please tell us about preparing the powder for masala tea . I usually add cardamom and ginger . But apart from this , will adding some other ingredient enhance the taste . Thanks and regards

Dear Mrs Mano
Is the procedure same for preparing seeraga powder ? i forgot to ask abt this in the query for coriander powder . sorry for bothering u again .Thanks

Hello Mrs.Mano,

Can you pls suggest me how to make semia dosa?

Heard that it will be prepared by mixing our regular idly/dosa batter with cooked semia? Can u specify the qty alone pls?

Thanks and Regards

Hello Mrs.Mano,

Thanks a lot for the egg curry recipe...& the Kanji recipe ,I'll try to find it out from the old responses.If I'm not able to find it,I'll let u know.

Hello Mrs.Mano,

I don't have a paniyara kal.can i use boiled eggs in place of egg balls?...or can i cook the egg mixture on a dosa tava & cut it into pieces & use in the curry?... :roll: