Mrs.Mano's Tamilnadu Delicacies - Part 2

thaekarandi is teaspoon
maejaikarandi is tablespoon

Thanx very much Dev

Dear Mrs Mano
I tried ur ragi idli today and it came very good. It was soft and I'm happy about it . Thank you very much for posting the recipe
Thanks
Pr

Hi Mrs.Mano,

Could u pls post a recipe for vadai kari?...

Dear Sangeetha!

Thank you very much for the nice feedback on ‘Tomato ooththappam’ and ‘garam pakoda’.

I think that I have forgotten to add green chillies in the garam pakoda recipe. Normally finely chopped green chillies are added in pakoda varieties.

Dear Dev!

I have already posted the recipe for ‘vadai curry’ in the very first page of the Tamilnadu recipes-part one.

Here I am posting a few recipes which I have tried recently.

ONION RICE:

Ingredients;

Finely sliced onion-3
Long grain rice [cooked with salt]- 4 cups
Finely chopped green chilli-1
Turmeric powder- half sp
Tamarind- a small lime size
Mustard seeds-1tsp
Chopped coriander- quarter cup
Curry leaves- a few
Oil-2 tbsp
Ghee- 2 tbsp
Salt to taste

Fry the following spices in oil to golden brown and then powder them finely;

Coriander rice- 2 tsp, red chillies-2, Bengal gram-3 tsp, cloves-2, cinnamon-1 big piece, gram dal- 2 tsp

Procedure;

Soak the tamarind in 2 cups of water for half an hour and then extract the thick juice. Heat a pan and pour the oil and the ghee. When they become hot add the mustard seeds. When they start to splutter, add the sliced onion with the green chilli and fry well till they are transparent and slightly browned. Add the tamarind juice with the turmeric powder and enough salt and cook it until it is thickened. Add the fried powder, mix well and cook it on slow fire for a few minutes. Then add the rice with the chopped coriander and the curry leaves, mix well and cook for a few seconds.

THAKKAALI VENGKAAYA THUVAIYAL:

Ingredients:

Red chillies-10
Small onion-10
Finely chopped tomato-2 cup
Tamarind- a small gooseberry size
Garlic flakes-3
Chopped coriander-quarter cup
Curry leaves- 1 arc
Black gram- 1 tsp
Salt to taste
Gingelly oil-3 tsp

Procedure;

Fry all the ingredients in the oil and then grind to a coarsely paste.

HI Mrs. Mano

I made 'parathas' yesterday as per your recipe. It came out super soft and very very nice ! Thanks for the wonderful recipe.

Dear Mrs Mano
I tried your chilli gobi today and it came out excellent . Thanks very much for the recipe .
I tried rasagulla as per your recipe . Mine turned out to be more like cheese balls . The balls were hard .Where did I go wrong ? How does the rasagulla in the shop are so soft. Please let me give some more hints and I will try out next time
Thanks
pr

Dear Sangeetha!

Thanks a lot for the nice feedback on 'Paratha'.