Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear dev!

Thanks a lot for the nice feedback on coriander briyani. You can try it with mint leaves also-but add less quantity of it.

Regarding the soup you have written-if I come across that kind, I will post the recipe of it.

Dear arrecipes!

Thanks a lot for the feed back on curd, garlic rasam and ennai akththarikkai curry.

Dear Suvai!

Thank you very much for the ‘thayir roti ‘recipe. When I find enough time, I will try this recipe and give you the feedback.

Dear Mrs. Mano,
Epadi irukeenga???
Ongaluku oru periya "Thanks" for all the dedicated hard work you input......... :clap:
Oru request nga ongaluku............nalla punjabi khadi recipe therinja share pannunga pleaseeee!!! thanks in advance............suvai :)

Dear Mrs. MAno,

Tried the beetroot kootu and idli podi. Both came out very well.

Could you please provide recipe for mutton chukka the way it is made in messes in the south? There is already one recipe given by you with this title, but it uses coconut milk, so I figured it would be gravy-ish.

The one I am looking for has tiny pieces of mutton and is quite dry with just a very little and very thick masala stuck to it. Also, can chicken chukka be made using the same recipe?

Thanks in advance...

Dear Suvai!

Naan nalamaaka irukkiren. Ungkal vaazththukku en ithayapoorvamaana nanri!
Here I am posting the ‘panjabi kadhi’ recipe for you!

PUNJABI KADHI:

Ingredients:

For pakoras:

Bengal gram flour- 1 cup
chopped onion-1
finely chopped potato- a small one
chilli powder- 1 tsp
Finely chopped ginger- half sp
Baking powder - half sp
salt to taste

For Kadhi:

Plain yogurt - 1 cup
Bengal gram powder- 2 tbsp
1 teaspoon turmeric powder
salt to taste
oil- 3 tbsp
Fenugreek seeds- 1 tsp
curry leaves- 1 arc
Red chilies-3
Finely chopped coriander- 3 tbsp

PROCEDURE:

Mix all the pakora ingredients in a bowl with enough water. make small dumblings. Heat the oil in a pan. Drop the dumblings in the hot oil and deep fry them to golden brown colour.
Beat the yogurt with the flour and the chilli powder.until there are no lumps. Add turmeric, salt and 5 cups of water. Heat the oil in a pan and add the fenugreek seeds, curry leaves, and the red chillies. When the fenugreek seeds turn golden colour, Add the yogurt and flour mixture, bring to a boil, and let it simmer for about 15 minutes. Stir occasionally.
Add the pakoras and simmer for another 5 minutes. Garnish with coriander leaves.

Here I am posting two recipes which I tried last week.

THATTAI:

Ingredients;

Raw rice- 2 cups
Black gram- 50 gms
Gram dal- 50 gms
Shredded coconut- a handful
Red chillies- 5
Shredded coconut- quarter cup
Dalda- 1 tbsp
Green gram- a handful
Bengal gram- a handful
Asafoetida powder- 1 tsp
Curry leaves- a handful
Salt to taste

Procedure:

Soak the rice in enough water for an hour. Then drain the water and allow the rice to dry. Pound the rice into fine flour and then sieve twice. Fry the black gram in a dry pan to golden brown. When cooled grind it to a fine powder along with gram dal. Grind the coconut with the red chillies to a fine paste. Soak the green gram and the Bengal gram in enough water for an hour and then drain the water. Add these to the flours along with the dalda, asafoetida powder, salt, sesame seeds, coconut paste and curry leaves. Make smooth dough with the help of a little water. Make small balls, flatten them on a white cloth in to thin thattais. Fry them in hot oil to golden brown.

CHILLI CHICKEN FRY:

Ingredeints:

Boneless chicken pieces- 1 kilo
Chilli sauce- 1 1/2 tbsp
Soya sauce- 2 tbsp
Vinegar- 2 tbsp
Pepper powder- 1 tsp
Chilli powder- 1 tsp
Ajinamoto- half sp
Turmeric powder- half sp
Chopped capsicum- 2 cups
Chopped spring onion- 3 cups
Slit green chillies-6
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Salt to taste
Oil- 4 tbsp

Procedure:

Marinate the chicken with the sauces, vinegar, powders, giner-garlic pastes, salt and ajinamoto for half an hour. Heat a pan and pour the oil. Add the spring onion and the green chillies and fry well. Then add the chicken. Cook it on medium fire. When it is almost cooked, add the capsicum and cook until it is done.

Dear Thattai!

Thank you very much for the feedback on ‘beetroot koottu’ and the ‘idli podi’.
I will soon post the recipe of ‘Dry mutton chukka’. You can try the chicken chukka recipe with the mutton also.

I wish all the hubbers a very 'HAPPY TAMIL NEW YEAR!'

Dear Mrs. Mano and fellow hubbers,


Iniya Tamizh Puththandu Vazhthukal !!!


Nanri!