Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Thattai!

Thank you very much for the feedback on handi chicken as well as the nice appreciation.
You can add 2 cups of crushed jaggery. You can add more according to yr taste.

Dear Suvai!

Here I am posting the recipe of ‘Punjabi Kadhi for you’. About Aaloo recipe-are you asking for Dum aaloo?

PUNJABI KADHI:

Ingredients:

For pakoras:

Gram flour- 1 cup
Finely chopped onion- half
Finely minced green chillies- 1
Chilli powder- half sp
Ajwain powder- a pinch
Garam masala- a pinch
Cumin seeds- half sp
Red chilli pr- a pinch
Enough water and salt

For Kadhi:

Gram flour- 1 cup
Chopped onion-half cup
Chopped tomato- 1 cup
Ginger paste- half tsp
Garlic paste- half sp
Mustard seeds- 1 tsp
Fenugreek seeds- half sp
Curry leaves- a handful
Cumin seeds- half sp
Garam masala powder- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Curd- 2 cups

Procedure:

Mix all the ingredients for the pakoras with enough water to make smooth thick dough. Make small pakoras out of it. Place them in a paper towel. Mix the curds with the gram flour, garam amsala pr, turmeric powder, salt, and enough water to make a very thin mixture like butter milk. Keep it covered for 1 hour.
Heat a pan and pour the oil. Add all the seeds and when they splutter add the curry leaves, onion and the pastes and fry for a few minutes. Then add the tomatoes and fry well until they are mashed well. Add the chilli powder and fry well. Add the prepared mixture and cook it on slow fire until you get the desired consistency and effect. After the raw taste disappears, add the pakoras slowly and cook carefully for a few minutes.

Dear Mrs.Mano,

I meant the frozen chicken meat balls which we get in supermarkets (am in sydney) . They are made with wheat, soy,salt chicken and other ingredients. sorry for not being very clear.

Once again thanx for ur bread recipes and tomato rice varieties.
Especially i liked the first variety of tomato rice. will try your bread recipes soon.

Dear Mrs Mano
Could you please post the redipe for ragi idli whenever you find time .
Thanks and Regards
Pr

Forgot to add in my previous post. I'm looking for ragi idli recipe with ragi flour .
thanks and Regards
Pr

Hi Mrs. Mano

I tried your 'Maida Biscuit' and 'Araithu vitta sambhar'. Both were excellent. Thanks for the wonderful recipes.

Dear Mrs Mano
Hope u r doin good . Could you pleas post the recipe for sola (cholam) dosai . Not the corn flour. I found sorghum(solam) flour here in a grocery shop and want to try dosa with it. Back at home solam and urad dal are soaked , ground and fermented .I want to try with sorghum flour and would like to know the proportion .Please help me.
Best regards
Pr

Dear Mrs. Mano,
Thank you so very much for the punjabi khadi...........super recipe!!!!......sorry I couldnt reply earlier......veetila orey guests....lol.
The recipe i asked is not aloo dum....but not sure what they call it....but for sure ingredients are dried methi...red chillies...the rest i dont know lol......its kind of dry Mrs.Mano........thank u nga...................hope & trust all is well................take care........regards....suvai

Dear Pr!

I regret for the delayed reply. As I am in Tamilnadu, I find a very little time for the internet.

Here I am posting the recipe for Ragi Idli using Ragi flour. Regarding makkacholam idli- I have also prepared it by grinding soaked makka cholam, boiled rice and black gram. I have never made makkachola dosai with its flour. If I come along any recipe with it, I will post it for you. But you can try it like this Ragi idli recipe.

RAGI IDLI:

INGREDIENTS:

Ragi flour- 2 cups
Black gram- half cup
Salt to taste

Procedure:

Soak the black gram for an hour and grind it. Make a thick batter with the ragi flour. Mix in the black gram batter with enough salt. Let it ferment for 6 hours. Then prepare idli as usual.

Dear Sangeetha!

Thanks a lot for the nice feedback on 'araiththuvitta sambar' and 'Maida biscuit'!