Mrs.Mano's Tamilnadu Delicacies - Part 2

hi all :)

i am new to this site

i am san,i am seeing all the recipes regularly for the past one week,and i would also like to join in your group.

regards
san

hi

what are poppy seeds

san

Quote:

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Originally Posted by Ivete

Hi, Mrs. Mano,
How are you?
When you mention poppy seeds in yr recipes do you mean the white ones or black ones? I have both.
Best regards!

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dear Mrs.Mano

can u pls send me the recipe for ragi dosai
i am new to this site and love to see so many dishes...sometimes i will be in a situation what to prepare for lunch...i am newly married and am in USA
so to prepare diferent varieties i used to browse and came to know abt this site..its nice!!!!!!
also one of my friend wants to know to recipe for kamarkat
if so pls send it to my mail..my id is sanravi_1970@sify.com

thanks and regards
san

Quote:

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Originally Posted by rain

hello mrs.mano,

hope u had a lovely beginning to the new year.
tried the ragi dosa.it was a nice change .quite filling too.and also found the bread-idli batter combo a really tasty way to use up leftover batter.thanks again !

regards,
rain

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Dear Sanravi!

Welcome to this thread!
I have already posted the recipes for Ragi dosai. You can find them in the previous pages. Poppy seeds are 'Kuskus' in Hindi and 'kasa kasaa' in tamil.
Here is the recipe of Kamarkat in the follwoing link:
http://www.arusuvai.com/contest/kara..._kamarcut.html

hello Mrs.Mano,

can you post some mullangi recipes?had made an earlier request earlier but seems it missed you.will really appreciate if u can as mooli is well liked in my house.thanks in advance

regards,
rain

hi sanravi,

scroll down this link for the ragi recipe mrs.mano posted.

http://forumhub.mayyam.com/hub/viewt...asc&start=1290

Dear Mrs.Mano,
i tried ur potato capsicum fry.its very very nice.my hubby don't like the taste of capsicum.but he liked it a lot.thanks a lot for such a nice receipe.

Dear Foodlover!

Here are a few recipes on coriander chutney for you.

TOMATO CORIANDER CHUTNEY:

Ingredients:

Chopped tomato- 1 cup
Chopped coriander- 1 1/2 cups
Fennel seeds- 1/2 tsp
Red chillies-4
Curry leaves- 1 arc
Garlic flakes-2
Salt to taste
Gingelly oil- 4 tbsp

Procedure:

Grind all the ingredients with salt. Heat a pan and add the ground paste. Cokk until all the water is evaporated. Then add the gingelly oil. Cook on slow fire until the chutney is blended with the gingelly oil well. If it is dry, you can add gingelly oil more.

COCONUT CORIANDER CHUTNEY:

Ingredients:

Chopped onion- 1/2 cup
Chopped tomato= 1 cup
Green chillies-7
Tamarind- a small goosdeberry size
Shredded ginger= 1 tsp
Shredded coconut- 2 handfuls
Chopped coriander - 3 handfuls
Bengal gram- 1 tsp
Black gram- 2 tsp
Salt to tatse
Enough oil to fry

Procedure:

Fry all the ingredients in little oil except tamarind and then grind them with the tamarind coarsely with enough salt

Dear Rain!
I thought that I have posted a suitable reply for yr query earlier. I regret for the mistake.
Radish is usually used in salads, chutneys, koottu and sambar. Some people use it in Mutton kuzhambu. You have asked any different recipes other than these. If I come across any different recipe, I will post them for you. If you want recipes of chutney and koottu on radish, I can post them for you.

Dear Cynthia!

I felt happy to know that the ‘POTATO CAPSICUM FRY’ you have tried became very successful and yr husband also liked it very much. Thanks a lot for the nice feedback.

Here I am posting a few different recipes which I have tested and received compliments from every one.

CABBAGE TOMATO PROYAL:
[this is a very simple poriyal which I have learnt from a restaurant.]

Ingredients:

Cabbage [chopped finely]- 5 cups
Onion[chopped finely]-1
Tomato [chopped finely][big]- 1
Cumin seeds- 1/2 tsp
Mustard seeds- 1/2 tsp
Turmeric powder-1/2 tsp
Chilli powder- 1/2 tsp
Shredded coconut- 2 handfuls
Chopped coriander- 3 tbsp
Cooked Bengal gram- 3 tbsp
Oil- 3 tsp
Finely chopped ginger- 1/2 tsp
Asafotida powder- 1/2 tsp
Salt to taste

Procedure:

Heat a pan and pour the oil. Add the mustards and the cumin seeds. When they splutter, add the asafetida powder and fry for a few seconds. Add the chopped onion with the ginger and fry for a few seconds. Then add the tomato with the turmeric powder and the chilli powder. Cook well until the tomato is mashed well. Add the cabbage and cook on slow fire. Sprinkle water in intervals if needed. When it is almost cooked add the coconut, Bengal gram and the coriander. Cook the poriyal until it is done. If the cabbage is cooked fully and has become soft and soggy, then the taste will decrease a little.

CHICKEN PARUPPU SOUP:

Ingredients:

Finely chopped chicken- 1/2 cup
Ginger-garlic paste- 1/2 tsp
Garlic flakes-4
Sambar onions-5[chopped finely]
Slit green chilli=1
Chilli powder- 1/4 tsp
Turmeric powder- 1/2 tsp
Chopped Coriander leaves- a handful
Mashed tomatoes- 1 cup
Cooked lentils- 1/4 cup
Curry leaves- 1 arc
Mint leaves-a few
Salt to taste
Oil-2 tsp
Lime juice- 2 tsp
Ghee- 1 tsp

Fry the following ingredients in a spoon of ghee and then powder them finely:

2 cloves. 2 cinnamon pieces, 2 cardamoms, 1 tsp fennel seeds, 1/2 tsp cumin seeds, peppercorns- 1/2 tsp

Procedure:

Heat a pan and pour the ghee with the oil. Add the onion with the ginger -garlic paste and fry well. Add the tomatoes with the garlic flakes, turmeric powder, chicken and the chilli powder and cook them until the tomatoes are well mashed. Add the powder and fry for a few seconds. Add the cooked dal with 8 cups of water and the greens. Let it boil for 2 to 3 minutes. Put off the fire and add the lemon juice.

Dear Mrs.Mano,

thanks so much for replying to my query ! please post ur radish kootu and chutney dishes.i always look forward to all ur interesting recipes.

regards,
rain

Dear Mrs. Mano,

A very big Hi to u.I should say u have an amazing collection tamilnadu recipes.U r indeed a knowledge treasure for our tamizh samaiyal.U really have inspired me to cook well.All ur recipes atleast as far as I tried has come so wonderful.I got married and moved to u.s last year and I was totally new to cooking.I slowly started learning recipes and for the past 2 months my cooking has improved to such a great extent cos of u.I became a member here just to say a very very big thank u to u.Im happy to be a part of this hub.I'm sure my skills will greatly improve with ur guidance.Ur postings r so very useful that sometimes I get so much reminded of my mom.Take Care. :D

Hi all !

Mrs.Mano ! This is an awesome thread on the delicacies of TN ! From now on... am a regular visitor to ur thread !

Dear Mrs. Mano,

Can u please post KULAMPU PODI to make vegetarian kulampu.


Thanks in Advance!

hi Mrs mano I am new to this site. Ur recipes are all wonderful.u r doing a wonderful job.i recently registered. I am staying in saudi.My husband is from tanjore. so ur recipes help me a lot.

thanks&regards

hi i forgot to send my email id-jksundar11@sify.com plz do post me any new recipes


thanks

Vanakkam ..... innikki enna special ?????

Dear Mrs.Mano,
I made thattai yesterday.it tastes good.but after sometime it becomes soft.mor mornu illai.can u please tell me where i went wrong.thanks in advance.

hello mrs. mano..

i'm a newbie posting here, but ive lurked for a while and enjoyed just reading the receipes.. i havent tried any recipes other than my mother's but today for the first time i tried my hand at rava upma using your rice upma recipe as a reference. i was really nervous and sceptical but it turned out GREAT! its a great gift you are passing onto others, really invaluable.. thank you for sharing your recipes with us.

looking fwd to try many more of your recipes :D

Dear rain!

Here I am posting 2 different recipes on radish for you!

RADISH MASALA CURRY:

INGREDIENTS:

Radish- 250gms
Green gram-3 tbsp [cook it until it is almost cooked]
Sambar onions-10
Crushed tomato- 1/2 cup
Shredded coconut- 2 tbsp
Turmeric powder- 1/2 tsp
Curry leaves- a few
Mustard seeds- 1 tsp
Black gram- 1 tsp
Chopped coriander- 2 tbsp
Shredded ginger- 1 tsp
Chopped garlic- 1 tsp
Oil- 2 tbsp
Salt to taste

Dry roast these ingredients and grind them into a fine powder:

Red chillies-a handful, cinnamon- 3 pieces, fennel seeds- 2 tsp, poppy seeds- 2 tsp, cloves-10, cardamom-10, star anise- 1 , coriander seeds- 4 tbsp

Procedure:

Either shred or chop the radish finely. Steam them for 10 minutes. Squeeze out the excessive water. Heat a pan and pour the oil. Add the mustard seeds and the black gram. When they splutter add the chopped sambar onions and fry them until they change their colour lightly. Add the tomatoes with the garlic, turmeric powder and the ginger and fry them till they are well cooked. Add the radish and fry for a few minutes. Add the coconut, the greens, green gram and 1 tsp of ground masala powder. Cook the curry on slow fire until it is well done. You can reduce the quantity of masala powder according to yr taste.

RADISH CHUTNEY:

Ingredients:

Radish [diced finely] - 2 cups
Sambar onions- 10
Shredded coconut- 1 cup
Green chillies- 7
Black grams- 1/4 cup
Tamarind- a marble size
Enough oil and salt

Procedure:

In a little oil, fry the sambar onions, black gram and the green chillies. Then grind them coarsely with the tamarind, coconut and the radish.

Dear Anuu!

I am pleased to know that my recipes help to improve yr culinary knowledge. This kind of appreciation always motivates me in this work. Thanks a lot for the nice feedback.

Hello Bingleguy!

Welcome to this thread! I hope you would try and enjoy my recipes!

Dear Noodles!

In some areas-especially in villages, the kuzambu podi is being used. With the usual red chillies, and coriander seeds, cumin seeds and Bengal gram are also added. But I have never used this podi. If I come across this recipe, I will post it for you!

Dear jks11!

Welcome to this thread! I have just sent a mail for you with the links for my recipes.
You can always find new recipes here.

thanks mrs mano,

you r doing a great job. 2day i did mysore pak, but it all became like podi :cry: . i did it by normal method. how to get that one string consistency correct?plz clarify.

cheers.

Dear Cynthia!

Regarding thattai-make thin discs. If the fire is very high, then the thattai will be changed in colour very quickly-but it will be soft inside. In medium fire, when the thattai turns golden brown , it will be cooked inside also. In this way it will be crisp always.

Dear Airavathi!

I felt happy to know that yr rawa uppuma turned delicious for you! With dedication, enthusiasm and willingness to learn more and more, you too can become a great cook.
Thanks a lot for the compliments as well as the feedback.

Thanks Mrs Mano for ur Kind Reply.

Dear Mrs.Mano,
Thanks a lot for ur reply.i'll try it soon and let u know the result.thanks again.bye.

Dear Mrs.Mano,

I tried your cabbage tomato poriyal.It really came out very well.Thanks to u!!!!!Could you please tell me how to make thenkuzhal?Also I would like to know how to make apaam.I'm not sure whether I spelt it right.I just remeber its a sweet made of jaggery and wheat.I used to love eating that back at home but now Its been quite a while.Thanks a ton Mrs.Mano.

Dear Mrs Mano,

I got to read your reply.Thanks a lot for your reply.You really deserve to be appreciated for your work.Infact when I first started cooking a lot of friends never used to share their recipes with me.I used to feel so sad.Y for that matter out of my personal experience not many people like to share their recipes with others.Whereas You have not only shared so many of your recipes but have also helped so many people cook with confidence,improved our tastebuds with ur awesome recipes and helped with queries.It truly takes a big heart to be so helpful and I truly mean it.Keep up the good work!!!!Hoping to learn more from you.

Dear Mrs.Mano,
Can u pls give me the recipe for some now kind of sweet,that can be made quite easily at home?

Rgds,
gayesh

Dear Mrs Mano
I prepared cutlet as per ur recipe and it turned great . The cutlets when consumed after 2 or 3 hrs , it is soggy and not crisp like when its hot . Is there any way to avoid it .. And one more concern , the bread crumbs become a black powder and gets deposited in the oil and again deposits on the fresh batch of cutlets . How to get rid of this ?? Pleas take your time to reply me ..
Regards
Pr

Dear Jks11!

Regarding the consistency of sugar syrup-one thread consistency for Mysore pak- You can check this by feeling the sugar syrup between yr forefinger and the thumb. You will be able to pull it out like a thin thread.

Dear Anuu!

Thank you very much for the feedback on Cabbage Tomato poriyal Here is the recipe for ‘Thenkuzhal’. Please clarify whether you have asked for ‘aappam’ or appam’. Aappam is prepared with rice flour and eaten either as a breakfast dish or for dinner with the accompaniments like mutton kuzhambu, sodhi, stew, coconut milk with jaggery etc. Appam is a paniyaram-shaped sweet which is fried in oil. There are many varieties like wheat appam, rice appam, unni appam etc.

THENKUZHAL:

Ingredients:

Raw rice- 4 cups
Black gram- 1 cup
Butter- 1 tbsp
Cumin seeds- 2 tsp
White sesame seeds- 1 tsp
Enough salt and oil
Asafotida powder- 1 tsp

Procedure:

Soak the rice in plenty of water for 1 hour and then drain it in a colander. Then pound the rice into fine flour. Sieve it twice. Roast the rice flour on slow fire until it changes colour. If you try to draw lines with the flour, it must flow freely from yr fingers. That is the correct texture. When cooled sieve again. Roast the black gram on slow fire again on a dry pan to a light brown colour. When it is cooled, powder it finely. Sieve this flour also. The fried rice and black gram flours must be in the ratio of 4:1. Mix these flours and add all the ingredients in a bowl. Add enough warm water to make soft dough. Immediately make thenkuzhals with the help of murukku press.

[/b]

Dear Gayesh!

Here I am posting a few sweet recipes for you which can be prepared easily at home.

VIVIKA:

Ingredients:

Raw rice- 300gms
Coconut-1
Cardamom powder- 1/2 tsp
Soda bi carbonate- 1/2 tsp
Sugar- 1/4 cup to 1/2 cup
Salt- a pinch

Procedure:

Soak the rice in plenty of water for 1 hour and then drain it in a colander. Then pound the rice into fine flour. Sieve it twice. Take the left over coarse rice rawa in a bowl and add 1 or 2 cups of water. Mix well. Heat it in a pan. Let it cook until it changes like a kanji. Add this to the flour when it is still hot. Mix well. Keep it covered over night. In the morning add the sugar, shredded coconut, salt, sugar and c.powder and make a batter like idli batter. Pour the batter in idli moulds and steam them for 15 minutes.

SEMOLINA HALWA

Ingredients:

1 cup semolina
1 cup milk powder
1 cup sugar
Ghee- 1/2 cup

Procedure:

Mix the above three ingredients in a nonstick deep-bottomed pan.
Add the ghee to the semolina and mix well. Keep the pan on a medium flame and start roasting the mixture slowly, constantly stirring and making sure that it does not burn. Continue stirring and roasting till the mixture appears golden brown. Turn down to low flame. In another frying pan take some more oil/ghee/butter and roast nuts of your choice and add it to the golden brown mixture. Then add 1 full tin of sweetened condensed milk and stir well. Keep stirring on a low flame and add little water or milk (with saffron optional) and stir till the mixture begins to leave the sides of the pan. Grease a serving dish with oil/ghee and pour the mixture into it, allow the halwa to cool and cut into pieces.

Dear Pr!

I could not figure out which cutlet you have tried. Please post the recipe here so that it will be easy for me to clarify.

thanks for the recipes Mrs.Mano.they turned out really well!!

Hi Mrs.Mano,

Thanks a lot for your thenkuzhal recipe.I tried out yday and it came out quite well for the first time.I think i need the recipe of the sweet appam which is made of wheat.

I have infact tried aappam and it was your recipe only.But I never knew it had so many accompaniments.I have a small problem everytime I make upma be it rawa or semiya it becomes very sticky.I dont know the water consistency.It would be of great help if u could help me with this.Thanks once again.