Mrs.Mano's Tamilnadu Delicacies - Part 2

Hello Rockydeva!

Here is the recipe for Butter Naan’ for you!

BUTTER NAAN:

Ingredients:

Plain flour- half kilo
Yoghourt- quarter cup
Fresh yeast- 2 tbsp
Salt- 1 tsp
Sugar- 1 tsp
Warm milk- 1cup
Butter- 4 tbsp

Procedure:

Mix yeast with sugar and warm milk and keep it for 30 minutes. Sift the flour with salt twice. Place it in a bowl, make a well in the center and pour the yoghurt with the yeast mixture and 2tbsp of butter. Knead well to smooth dough and keep it covered in a warm place for 3 to 4 hours or until it doubles in size. Punch down the dough and knead again. Divide it into 6 or 8 portions, and roll in to round discs of 6 inches diameter. Brush with the remaining butter. Bake them in pre-heated oven [450 degree F-gas mark 5] for 5 minutes. Again brush with butter and serve.

Dear Suvai!

I had never been to Bhuhari restaurant. So I do not know the taste of samosa they are preparing. If I come across that recipe, then I will post it for you.

Dear Thattai!

You are right. Totally the ‘aattukkaal’ needs 45 minutes cooking. You can burn them on a gas fire. I forgot to mention one thing. Immerse the aattukkaal first in very hot water for some time. It will be easy to remove the hair after that before burning them on fire.

Dear dsath!

Thank you very much for the warm appreciation and feedback on ‘mutton chukka’. This is the real happiness I always get when some one gets much appreciation on her successful attempt on my recipe.

Dear Tharuna!

You can get a good explanation for yr query in the following link:

http://www.foodsubs.com/Extracts.html

Hi Mrs.Mano, thx for your BUTTERNAAN recipe,i will try out this weakend

i have a silly doubt. plz clarify it.. what is the exact measurement of 1 cup.. (1 cup of flour = ??)

Dear Mrs.Mano,

i made parathas as per ur recipe and they turned out good. i referred to so many cookery books and websites for good paratha recipe but i never found one. the simple issue of adding some wheat flour to plain flour altered so much the softness and taste of the parathas.

tried ur jeeraka rasam too. it was like 'kalyana virundu rasam'. i liked it very much.

thanx for ur link on screwpine essence (kewra). found what i wanted .

The rava dosa which i make is a little soft and not like crispy ones they serve in the restaurant.(for 1 cup rava i use 1 cup of plain flour and 1/2 cup of rice flour) how do i get crispy rava dosas?

can u give me ur version of lemon rice, puliyodharai and tomato rice? coz am sure they will be a lot tastier and better than mine.

Thanx in advance

Hi Mrs.Mano,

I tried AAPPAM[with boiled rice]... the outer thin layer truned out crisp but the thicker middle part was soft but sticky... Can u please let me know what could be the probable reason?...

Thanks...

Dear Mrs. Mano,

I made your raw banana fry II two days ago. It tasted good and everybody liked it. I have a question. At the end should it be a crispier one or gravy kind? I got a semi dry curry. May I know how it should be at the end?

Thanks!

Thanks for the clarification on the cleaning of trotters Mrs. Mano. I hope to try the Paya as well as the mutton chukka soon...