Mrs.Mano's Tamilnadu Delicacies

Dear PR!
You can prepare cumin powder also in the above method. For masala tea, you can add cardamom, shredded ginger, a few curry leaves and a bit of cinnamon powder.

Dear Dev!
You can fry the balls in a cup of oil on medium fire a few at a time and then add to the kuzhambu. You can prepare it like an adai on a dosai kal, cut it in to pieces and then add it to the kuzhambu. But it will give a different taste.

Hello R!
I also heard about the recipe of semiya dosai.. But I couldn’t recollect it. If I happen to come across that recipe, I will post it for you.

I love the recipes posted here :lol: . Could anyone of you please send me both the collection of the recipes posted in this forum to the email, kavi.rajagopal@gmail.com? Thank you very much in advance.

I wish all the friends a very HAPPY CHRISTMAS!!!

Thank you very much Mrs Mano

Hi,


I find Mrs.Mano's recipes are very popular here. I would love to have her full recipe collection.Can somebody please send her recipes to pras_venkat@hotmail.com.?

Thanks In Advance

Dear Mrs Mano

Thanks a lot for sending your recipe collection.

Mira

Dear Mrs Mano
I tried muttai paniyarakuzhambu . Taste was good . I Have these doubts ..
1. While making paniyaram , the paniyaram was too soft and it lost its shape .(not very bad though ) I mean its not stiff like regular paniyaram . Where did i go wrong ?
2. Actually i added ground coconut instead of milk . Will this have a great impact on the taste , becoz the kuzhambu was like puzhi kuzhambu . I dont know if i added lot of puzhi . Pls calrify me . i will try again with the hints u give ..

Hi
This is Kavitha. Can any one send me Mrs.Mano's recipe collection to the following id?

Thanks in advance. :)

Hai Mrs. Mano,

I tried your thiruvadirai kuzhambhu and it came out very well. Thanks for Sharing us your recipes.

sincerely
sun

Hi,

Can anyone pls email me the 2 collections of Mrs Mano's recipies.

thanks in advance

thenmathy@plbgroup.com.my

Shakthi, Kavitha Senthil,Gentle and ushubber,

I have sent Mrs.Mano's 2 recipe collection to all ur mail ids.
Bye.
Kz

Hi KZ,

Thanks a lot for sending the recipes

Hi Kz,

Can i too get the second part of Mrs. Mano's recipes pls.
Thank u in advance.

kalyanispillai@yahoo.com

Can anyone pls post the 2nd part of mrs.Mano's recipes to

Please send both collections of Mrs. Mano's recipes to me also, at lakme63@hotmail.com. Thanks in advance.

Hi Kalyani, Dev and Lakme,
I have sent the recipe collection to ur mail id.let me know if u got it.
bye,
Kz

Hello Everybody !
i recently bought a toaster oven . i tried baking cake in it , but it doesn't came out very well.The upper layer is browned too much and the lower part didn't cook well.i kept the temperature at 355 F for 25 minutes.Can anybody tell me the correct temperature and time to be used in toaster oven to bake cake.Thanks in advance.
Foodlover

Hi KZ,
I got the recipe collection. Thanks a lot.

Kavitha.S :)

Dear PR!
The paniyaram you have prepared is in correct texture. Yes. It will be very soft as they have eggs. You have to be careful when adding them in the kuzhambu. Then after finishing the kuzhambu, it is better to take away and keep them separately in a bowl and serve along with the kuzhambu when it is needed. You might have added a little more tamarind. Coconut milk will make the texture smoother than the ground coconut paste. The taste will also differ with the ground coconut. Experience only will always make us very good chefs.

Hello Sun!
Thanks a lot for the feed back on thiruvathirai kuzhambu.

Hi KZ,

I too received the recipe collections...Thanks a lot...:)

Hello Mrs.Mano,

How r u doing?

Tried yr cashewnut burfi and it came out nicely. Though, I have a few problems with the same.

I have been making cashew katli or badham burfi; with all the nut sweets, noticed that the sugar would never dissolved properly unless otherwise, prepared them with sugar syrup method.

I faced the same problem with yr method too. As u said, ground the cashew with milk and started stirring with sugar on the stove, did not come together. So, added little more milk and little amt of water too. Then only, it all started coming together and everything came out perfectly; but, at the end, could tasted the sugar granules very mildly while chewing the sweet.

Pls explain me whenever you are free.

Thanks and Bye.

Wish you all a very happy New Year...

I WISH ALL THE FRIENDS A VERY HAPPY NEW YEAR!

Dear Mrs. Mano,

Wish you a very happy and prosperous new year.
Whenever time permits please let us know
how to make that hotel style crisp golden paper dosa . What proportions of Dal and rice should be used and any tips to get that hotel taste.


Mira

Here I begin the New Year with a sweet and then a recipe of a vegetable dish follows it.
GREEN GRAM PUTTU:
Ingredients:
Green gram- 3/4 cup
Ghee- 1/4 cup
Broken cashew nuts- 2 tbsp
Shredded coconut- 2 handfuls
Jaggery- 3/4 cup
Cardamom powder- 1 tsp
Salt- a pinch
Procedure:
Soak the green gram in enough water for 1 hour, drain the water and then grind it coarsely with a pinch of salt. Put it in a greased plate and steam it for 10 minutes. Heat a kadai and pour the ghee. Fry the cashew nuts to golden brown colour and take away them. Then add the green gram mixture and fry it on slow fire in the ghee until it turns like bread crumbs and soft. Now add the shredded coconut and fry for a few minutes. Simultaneously make thick syrup with the jaggery. If you pour a drop in a cup of water, you must be able to make it in to a soft ball. That is the correct consistency. Pour this to the green gram mixture with the cardamom powder and mix well on the slow fire for a few seconds.
VAAZHAITHTHANDU PACHADI:
Ingredients:
Vazhaiththandu chucks- 1 cup
Fresh curd- 1 cup
Shredded coconut- a handful
Turmeric powder- 1/2 tsp
Black gram- 1 tsp
Mustard seeds- 1 tsp
Small onions- 10
Green chillies-2
Crushed ginger- 1 tsp
Chopped curry leaves- 1 tbsp
Chopped coriander- 1 tbsp
Oil- 2 tbsp
Salt to taste
Procedure:
Cut the vaazhaiththandu in thin stripes of ½ inches and cook them in a very little water with the turmeric powder and enough salt. There is no need to cook them to the full extent. Keep them away. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter add the black gram. Then add the chopped onion, chillies, ginger, shredded coconut, curry and coriander leaves with a pinch of salt. Fry them to golden brown and pour this to the vaazhaiththandu. Mix well. When it is cooled down add the fresh curd to it and mix well.

Hi Foodlover,
Try baking cake in oven for 350 degrees Farenheit for 45 minutes.i have not tried in toaster oven so dont know abt it. but in normal oven it comes out good. try checking the manual .
Kz

Dear Mrs Mano
Happy new year!!!!!!!!!
Whenever u find time cld u pls post the recipe for making gulab jamuns from khoya and maida .Thank u very much

Dear Mrs.Mano,

How are you doing?

I just want to remind you about my query to Cashew burfi; pls do reply me whenever you are free. And, pls post me yr version for semia idly too.

Thanks and Regards.

hi,
am new to this forum...cud someone pls send me mrs.mano's recipes to gvsugan@hotmail.com?Thanx in advance.

hi all,

wish u all a happy and prosperous 2005.

Mrs. Mano,

Could you please share recipes for crab/fish fingers? Also, could you give tips on freezing the same so that I can make them in one batch and use them as reqd? Thanks!

Hello Kz, Thank you the attachment. got it.
Kalyani

Hello R!

I am surprised to note that you can taste the sugar granules even after having cooked the almond mixture for nearly 20 minutes. It should melt in the heat within a few minutes. I couldn’t understand where you have gone wrong. Have you tried castor sugar [powdered sugar]? I think it is best for you.

Dear Mira!

Thanks a lot for the greetings.
For a cup of dosa batter, add 2tsp of plain flour and 1 tsp of gram flour. You can get crisp golden dosas like the ones you get from the hotels.

Dear Pr!
Thank you very much for the greetings!
About gulab jamoon with maida and khoya- I have never tried that type of gulab jamoon though I have the recipe. As I have got very good result with the one in which we use milk powder, I have never tried to test another version. If you want that recipe, I will post it.

Dear Mrs Mano
S I would like to have the recipe for gulab jamun using khoya and maida
Byebye

Dear Mrs Mano!!!
Are appa soda and samayal soda the same . If s, r they baking powder ? Thanks and regards

sorry typo error . it shld be read as baking soda