Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Mrs. Mano,

Finally got the chance to try the avarakkai poriyal recipe that you had provided. Made it along with your poondu vengayam kuzhambu. Both were very well appreciated. I am currently at my sister's place for a while and she has also been introduced to the phenomena of Mrs. Mano!!

Anyways, just wanted to let you know that both turned out very well, and they were both very simple to make as well, which is always a bonus.

Thanks,

thattai

Dear Mrs Mano ,


Thanks for replying , How are you doing ?

Mrs Mano I did try your recipes ' Chicken Chukka ' and Chettinadu Chicken Biryani ' they turned out to be so yummy My hubby Just loved it thanks for sharing your recipes and I would apperciate If you could post 'Prawn Curry ' Recipe here Its fine with me . Take care now .

Regards ,
Sonia .

Dear Mrs.Mano and Thattai,
Thanks to thattai i tried the poondu kulambu.it is very very nice.
thanks a lot.bye.take care.

Dear Mrs.Mano,
I'm having a doubt.I want to know how many min needed to pressure cook the idlies to get soft idlies.bye.thanks in advance.

Dear Kavim10!

Thanks a lot for the feedback on sambar sadham. Here is a link for the recipe, ‘Hyderabad briyani’.
http://www.geetham.net/forums/viewtopic.php?t=4170

Dear Sonia!

Thank you very much for the feedback on chettinadu chicken briyani and chicken chukka. It has really made me very happy to know that you got appreciation for cooking them. Here I am posting a few different recipes on prawns for you.

CHILLI GARLIC PRAWN MASALA[CHINESE STYLE]

Ingredients:

Prawns [cleaned and washed] - 3 cups
Chopped spring onions- 1 cup
Diced capsicum- 1/2 cup
Slit green chillies-2
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Ajinomoto-1/4 tsp
Crushed tomato-1 cup
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt to taste
Enough oil

Procedure:

Pour 2 tbsp of oil in a pan. Add the spring onion with the green chillies and the turmeric powder and fry well. Then add the pastes and fry for a few minutes.
Add the tomatoes with the chilli powder, prawns, salt, capsicum and the aji-no-moto and cook for some minutes until the gravy is thickened and the prawns are cooked well.

MALABAR PRAWN CURRY:

Ingredients:

Prawns- 1/2 kilo
Shredded ginger- 1/2 cup[fried in a little oil to golden brown colour]
Chopped onion-2
Crushed tomato- 1 cup
Salt to taste
Enough oil
Grind the following ingredients to a fine paste:
Green chillies-2
Curry leaves- 1 arc
Fennel seeds- 1 tsp
Chilli powder- 2 ts
Turmeric powder- 1/2 tsp
Ginger paste- 1 tsp
Sambar onions-8

Procedure:

Marinate the prawns with the paste and enough salt for 30 minutes.
Then shallow fry them in enough oil. Keep them away.
Heat a kadai and pour the oil. Add the onion and fry well for a few minutes. Then add the tomatoes and fry them for a few minutes until they are mashed well.
Add the fried prawns and the fried coconut and cook for a few seconds.

Recently I have tried the following recipes which I have learnt from my friend. They turned out deliciously. I wish to share them with all of you. First, I am posting here the “Horsegram masiyal” [KOLLU MASIYAL]. This can be eaten as a side dish. We can mix this with hot rice and ghee. This will be delicious to eat.

HORSEGRAM MASIYAL:

Ingredients:

HORSEGRAM- 1 CUP
Chopped tomato-1/2 cup
Green chillies-2
Coriander seeds- 1 tsp
Cumin seeds-1/2 tsp
Red chillies-1
Chopped sambar onions- 1/2 cup
Crushed tomatoes- 2 cups
Turmeric powder- 1/2 tsp
Oil- 4 tbsps
Salt to taste

Procedure:

Pressure cook the horsegram with chopped tomatoes, green chillies, coriander seeds, cumin seeds, red chilli, turmeric powder and 3 cups of water.
Drain the water and mash the cooked horsegram well to a coarse paste. Heat a pan and pour the oil. Add the onions with the tomatoes and cook well until they are mashed well. Add this to the kollu masiyal and mix well. Add chopped coriander leaves.

KORSEGRAM RASAM:

Soak a lime-sized tamarind in a cup of water for 1 hour and then extract its juice. Mix this to the drain kollu water. The rasam should be measured to 5 cups.
Add 1 cup of mashed tomatoes, 1/2 tsp of turmeric powder and enough salt to the kollu water. Pour the rasam in a pan and let it simmer for 5 minutes. Then add 1/2 tsp of sambar powder, an arc of curry leaves and a handful of chopped coriander leaves. Let the rasam simmer again for 2 minutes. Heat a small kadai and pour 2 tsp of gingelly oil. Add 1 tsp of mustard seeds. When they splutter, add a small piece of asafoida and pour this tempering in the rasam.

Dear Cynthia!

Thanks for the feedback on Poondu vengkaya kuzhambu.
Regarding yr query on idli-Do not pressure cook them. The idlies will be flattened due to the pressure. Just steam them for 12 minutes

Dear Thattai!

Thank you very much for yr heart warming feedback on avaraikkai poriyal and poondu vengkaayak kuzhambu

Dear Mrs Mano,

I am trying many of ur recipes and they turn out really too good. :D
u are doing a very great job. thanks a lot. ur response is too good and very prompt and i am going through this thread for the past one month and found it to be very interesting.

recently i tried the coconut burfi. though i put off the fire, only when i was able to make a small ball out of it , the burfi remains soft and sticky. it never gets dry. i followed the same proportion of milk, shredded coconut and sugar. though the taste is very good, i do not get the burfi in proper shape. :(

please let me know where i would have gone wrong.

thanks