Mrs.Mano's Tamilnadu Delicacies

Hello Kavitha Senthil!
As palakkai has a strong flavor, I think that it does not go well with koottu recipe. Its flavour suits for kuruma recipes

Dear Mr.Ramanan!

I will soon post the recipes of thukaiyals you have asked! But, what is chaco thukaiyal?
I have prepared today yr recipe of groundnut powder and it was very delicious to eat with hot rice and ghee. Thank you very much for the tasty recipe.
In yr recipe of groundnut sauce, you have not mentioned the quantity of tamarind and the garlic flakes. Could you please clear it?

thks for the reply mrs mano.

hi mrs mano, want to know if making cashew burfi is same as almond burfi, like the measure and process.etc. please clarify

Dear Mrs. Mano

Thanks for your post.

Chaco is what is known as "chou chou" in Madras. It is called chaco here.

I am glad that you liked the groundnut powder.

Re. your query, the peanut sauce has tamarind but not garlic. I use about a tea spoon of tamarind concentrate. The Dry Peanut Chutney has garlic but I prefer to not use it. The original recipe I have does not mention the quantity of both these ingredients.

Hope this is helpful. Regards.

Ramanan

Hi Mrs. Mano,
Can u pl send me link /recipe collections of ur recipes at
following email

p_randhawa69@yahoo.com

will be much obliged

Pammi

Dear Mrs Mano
Thank you very much for the tip about cutlet . I tried ur sambar powder and the sambar tasted like kalayana veetu sambar . Eveyone in my home liked it .. Thank u very much
Regards

horsegram : soaked for 2 nights(they take atleast 2/3 days to sprout) soak in water the first day. for the second and 3rd day drain out the water and keep sprinkling some water now and then.
pressure cook till 3 whistles.
yam : 1 small cut into medium pieces. (boil with little salt ,termeric and tamrind juice)
masala: kashmiri red chillies( 7/8)
corriender seeds 1 tbsp
jeera 1/2 tsp
mustard 1/2 tsp
methiseeds a pinch.
onion 1/2 cut
garlic flakes 2
coconut 1/2 grated.

grind the masala into a fine paste . boil this in a kadai , when the masala has left the raw smell add the pressure cooked horsegram and the boiled yam. boil for 2 mts.
season with coconut oil. add mustard , broken red chilli , curryleaves and a pich of asifotida.

Dear Mrs Mano,

Could you please post me your recipes at soniaattavar@hotmail.com or sonia@pfsdubai.com


Thanking you

Sonia

Dear Sonia

The above has been sent to you via e-mail. Enjoy. Regards. Ramanan