Mrs.Mano's Tamilnadu Delicacies

Dear Suganthi!
I felt happy to know that yr husband enjoyed all the kuzhambu varieties very much. Hats off to you for becoming such a successful cook!
Here are the recipes you have requested.
OMAPPODI:
Ingredients:
Gram flour- 2 cups
Raw rice flour- 1 cup
Asafoetida powder- 1 tsp
Ghee or dalda- 1 tbsp
Chilli powder- ¼ tsp
Enough salt
Enough oil to fry
Method:
In a bowl, mix the flours with the salt. Add the ghee and the powder. Add water gradually to the flours to make smooth dough. Pour the oil in a kadai and heat it. Put a handful of dough in a murukku ural with the omappodi achu fixed with it, and press the dough in hot oil. Thus finish all the dough.
THENKUZHAL:
Ingredients:
Raw rice – 4 cups
Black gram- 1 cup
Butter-2 tbsp
Cumin seeds- 1 tsp
Asafetida powder- 1 tsp
Salt o taste
Enough oil to fry.
Method:
Soak the rice in enough water for 2 hours. Then drain the water and dry the rice on a white cloth. When it is dried, powder the rice finely. Then sieve it twice. In a pan, roast the black gram to a golden brown colour. When cooled, powder it. Sieve this powder also. Combine these powders in a bowl. Add the butter, cumin seeds, asafoetida powder, and enough salt. Make smooth dough by adding enough water. Pour the oil in a kadai and heat it. Put a handful of the dough in a murukku ural with the murukku achu fixed with it and press the dough in hot oil. The fire must not be high. Thus finish all the dough.

Hi Appujittu,

the recipes are forwarded to individuals by the hubbers. If you can post your mail id by the weekend i can forward them to you. Or send ur mail id to sangii_77@yahoo.com.

Also the recipes have been forwarded to umasas2002@yahoo.com,gayathrikartik@...1103@yahoo.com.

-Sangeetha

Hai Sangeetha!

Thanks. I received ur mail. Nice of u for sending the recipes.

Bye
gkus

Hello Mrs.Mano,
It is very nice to see you active in your thread once again. Are you back from T.Nadu ?
Just wanted to remind you of my previous query on making crisp Paper Roast Dosai, like in hotels. Do post a nice recipe for this, whenever you find time.
Thanks and bye.

Hello Mrs. Mano,

The thenkuzal recipe u have posted here is exactly what my mom makes at home, however my husband is from andhra and he says that even murukku's/chaklam's/thenkuzhal have kaaram/heat in them, i tried once adding chilli powder but the heat didnt come out very well in the end product.do u happen to know a way around this...

Thanks,
Sangeetha.

Hi Mrs.Mano,

Can u please give me the recipe for Adirasam & Soan Papdi, my husband loves sweets. I am newly married and am really excited abt trying out new recipies. Tried some easy ones earlier, and since they came out well, now i want to try some difficult ones too.

And can some pease send me Mrs. Mano's recipies to my email id srajlakshmi@hotmail.com

Thanx :)

Hi tomato,
Thanks for replying back..i went with aloo bonda and medhu vadai...I guess i had a lot of time on my hands:)

Regards,
GVB

Can someone please post Mrs Mano's reicipies to asha.ruban@health.wa.gov.au

Looking forward to receive them.

Thanks

Dear Mrs Mano,
I am new to the forum. I was in Sharjah 3 years back ! Now I am in US. I just saw your THENKUZHAL: recipes. I wanted to know if i can substitute rice & urad flour bought from Indian store ,slightly fry them & use them for the recipe. Will that work. Please do reply. Thank you.
Apujittu

Dear Mrs Mano
I have a small doubt in preparing cutlet . Your recipe for chicken cutlet says to dip it in beaten eggs and roll in fine bread crumbs . I found recipe from other site for the same which says to dip the cutlet in maida batter and then roll in bread crumbs . Will there be any significant difference in the tase and texture between the 2 methods . .I would be happy if you throw some light on this whenever you find time .
Hope you are having a nice time in Thanjavur .
Thanks and regards