Mrs.Mano's Tamilnadu Delicacies

Hi all, I am visiting this forum after a long time. Just thought I should share my recent experiment with cranberries.

Fresh Cranberries - 1 pkt
Sugar - 2 tsp
Chilli powder - 3 tsp
Jeera powder - 1 tsp
Salt - as required
Gingelly Oil - 4-5 tbsp
Vendayam (Fenugreek powder) - 1/4 tsp
Mustard - 1/2 tsp

Wash Cranberries. Drain and keep aside. Heat Gingelly oil in a non-stick pan. Pop mustard seeds. Add Cranberries and close the pan. Cook on sim until cranberries are soft and mushy. Add salt, sugar, chilli powder and jeera powder. Let it cook (open) on sim until the raw smell of the chilli powder goes away. Keep stirring once in a while. You could add a little water to get the cranberries cooked fully if you don't want to use a lot of oil. Towards the end, add powdered fenugreek. Cool and store in an airtight container. This is a good accompaniment for rotis, bread (use as a spread) or just mix with rice and eat.

Hope you like this.

Thanks
D

hi mano

i am looking for the briyani recipe of hotel anganan in coimbatore. but so far not successful. i saw in this thread, u have told madurai is famous for its briyani. can you give that recipe, plsss....

thxs in advance
gayathri

Dear Mano
YOur recipes are fabulous. that too, the meen puttu is tasting fantastic.
I would love to receive the attachment of your recipes. Please do send it to me.you can send the attachment to my email.
my eamil id is gayu_mickey@hotmail.com

thanks in advance
expecting your email and the attachment.
gayathri

Dear Mrs.Mano,

Thanks a lot for your Dosa tip. I am planning to visit my parents in Mumbai next month. Please suggest while buying iron tawa for making dosas what should I look for, I mean tawa thickness/quality/ etc.

Thank you,
Mira

Hello foodlover,

I think u might have chosen broiler instead of bake in ur toster oven. When u bake...the coil heated will be in the bottom but when u broil the coil heated will be on the top. So be careful in the next time.

Hi Mrs mano,

I would like to have the first and the second part of ur recipe's collection.Can u please send it to this id gkalsu@hotmail.com thanks in advance.

from
kals

Hello Kavitha,

Thanks a lot for ur tip on toaster oven...really useful tip...I used to wonder how to bake cake in the toaster oven...now i can try using ur tip...

Hello Thattai!
Here is a recipe for fish fingers. But I haven’t any knowledge of crab fingers. You can experiment with crab meat with a little potato mash and a little spice. You can store them in a storage box in the freezer for 15 days.
FISH FINGERS:
Ingredients:
To marinate:
Boneless fish- 250 gms
Lime juice- 1 tbsp
Garlic paste- 1 tsp
Ginger paste- 1 tsp
Black pepper powder- ½ tsp
Soya sauce- 1 tsp
Chilli sauce- 1 tsp
Kashmiri Chilli powder- 1 tsp
Ajinamoto- ¼ tsp
Corn flour- 1tsp
Plain flour-1 tsp
Salt to taste
For the dip:
Bread crumbs- 1 cup
Corn flour- 1 cup mixed with ½ tsp of chilli powder
Beaten egg- 1
A pinch of salt
Procedure:
Cut the fish into finger shaped pieces and marinate in the above mixture for half an hour. Then heat a kadai and pour enough oil to fry. Dip the pieces in the beaten egg, roll first in the corn flour and then again roll in the bread crumbs. Fry the pieces to a golden colour. You can use coarsely crushed cornflakes instead of bread crumbs.

Dear Pr!
Aappa soda, samaiyal soda, soda uppu and baking soda all is the same ingredient. This is especially used to ferment the batters in our cookery besides various purposes. Some people use it to cook even lentils. Baking powder is used mainly in baking cakes and in chappathis, roti varieties. Here is the recipe of Gulab jamun for you!
GULAB JAMUN:
Simmer 1 liter of thick milk until it comes to the thickness of soild khoya[kova]. Place 1 tsp of ghee, 2 tsp of water and ½ tsp of baking soda in a bowl and beat them with an egg beater or with the palm of yr hand. Add the khoya to this and mix well. Then add 50gms of plain flour and knead lightly. Do not knead with force. Make balls and fry them in oil. They should be fried in slow fire. As usual make one thread syrup with enough sugar and add the hot balls in the syrup.

Hello Gayathri!
I have already posted a few types of briyani in this same thread. But I have no knowledge of Hotel Anganan Briyani. Could you please tell me the location of that hotel in Coimbatore? I would like to taste it when I go there.
And thank you very much for the feed back on meen puttu.
I have just sent the attachment of my recipes for you!

Dear Mira!
You can buy big iron tawa with a slight curve in the center. With this type you can prepare dosas as well as aappams. The tawa must be very thick.

Hello kals!

One of the forum hub friends, Mrs.KH divided my recipes in to 2 parts and used to send the persons who liked to have them. Now she doesn’t visit the forum hub as she engaged into some personal commitments.

Dear Mrs Mano
Thank u very much for the gulab jamun recipe . Thanks for clarifying about the soda . I will post the feedback after trying the jamun ..
Take care ..

Hello Mrs.Mano,
Can u pls post recipe for parupu urundai kuzhambu? Thanks in advance.

Dear Mrs.Mano,
I would like to know how to make puffy uthappams.I get it thick around the corners but in the middle its just thin like dosa.Shud i add anything to the batter?Could u also tell me how to make raitas like they do at restaurants?Everything looks blended and the taste is so incredible.Please let me know whenever u find time,Mrs.Mano.


Warmly,
Suganthi

Dear Kavitha Senthil
I,m reposting the paruppu urundai kuzhambu from Mrs Manos recipe collection for u .
PARUPPU URUNDAI KUZHAMBU:
Soak a small orange sized tamarind for ½ hour and then extract the thick juice out of it. Soak 1 cup of lentils with a handful of Bengal gram for 2 hours and then grind with 1sp fennel seeds, 3 red chillies and 2 green chillies coarsely like we grind for ‘Masal vadai’. Add enough salt when grinding the dhals. Add 1 cup of chopped onions, 2tbsp chopped garlic flakes, curry leaves and ½ cup shredded coconut. Mix well. Make lime sized balls. In a deep vessel. pour gingelly oil. Add one cup of chopped sambar onions and 2 cups of crushed tomatoes. Cook on moderate fire until they are well mashed and the oil floats on the surface. Powder 1sp fennel seed and 1sp fenugreek seed coarsely. Add the powders and some curry leaves to the tomatoes and fry for a few minutes. Pour the tamarind extract. Add 1sp turmeric powder, 2tbsp chilli powder and 3tbsp coriander powder. Add enough salt. Let the kuzhambu simmer for a few minutes. Now add the balls 5 at a time and when they come on the surface, then add the balls again. Thus complete all the balls. When dropping the balls in the kuzhambu, the consistency of it must be watery. The fire should not be high. After completing the balls the kuzhambu must simmer for a few minutes. The kuzhambu will thicken when we finish the cooking. You can add pieces of drumstick and it will enhance the taste and the flavour. It must be added and cooked well before dropping the balls.

Hello Mrs.Mano !
i tried ur microwave palgova and carrot halwa recipe and it came out really nice.Thank u for the recipe.I need recipe of sathu maavu or any other healthy maavu which can be mixed with water and can be given to 10 month old baby.Also i will go for a long trip to India.So I want tips and ideas abt storing foods in the freezer so that my husband can heat it and eat.Thanks in advance.
Regards
Foodlover

Thanks Kz and Kavitha senthil for the idea.I have a toaster oven which doesn't have broiler function in it.iam trying to find a solution thru trial and error method :P

Hi foodlover,

If you dont mind, a suggestion for you. There was a thread for sathu maavu which has lots of info., about the same. You can get a recipe from Mrs.Mano as well as collect those info., so that can feed yr baby with variety of sathu maavus.

I am still giving my 22 months old daughter with two variety of sathu maavu.

Good luck.

Thanks R ! i read the sathu maavu thread .It was useful to me.Thanks again .Regards Foodlover.

You are welcome, foodlover.

And, recently, viewed this modified version of sathu maavu; if u r interested, can give a try.

All the grains are in the same measurements-100 g

kambu, ragi, kaaramani, p.payaru, wheat whole, black chick peas, white maize(corn), urad dal with skin, horse gram, field beans, maize(makka cholam).

Procedure:

Dry fry each ingredients separately and grind nicely just like the other sathu maavu.

If adults or grown up kids wants to eat, can make like nombu adai by mixing with jaggery syrup, dates, raisins, cashew and it is really tasty.

Good luck!!

Hello foodlover,

As far as I know, I dont prefer to store food in the freezer considering the health factor. Recently, went to India; made food for 10 days which I kept in the refrigerator.

Here are the items I made-

1. thengai podi (with dry coconut powder)
2. tomato onion mixture to make thakkali rice
3. aloo poha or any other upma
4. puliyodharai
5. vathal kuzhambu or milagu kuzhambu
6. gun powder or paruppu podi
7. urulai kizhangu podi
8. kathirikai podi curry (can mix with rice)
9. ginger thuvayal
10. idly, dosa batter with some chutney but w/o coconut

This is how I made and put the no. in order accordingly which will get spoiled at first. I also prepared a couple of gravies, but dont remember. Totally, it came for 10 days incl. pulikaichal. There is no point in taking too much of tamarind items which is not good for health.

Anyways, Mrs.Mano will suggest you with better ideas.

Bye.

Mrs Mano, how about some delicious & unusual Pongal fare to celebrate these festivities?

Mrs mano,

Wish u and ur family a very happy pongal.Also i wish all the forum hub members "A very happy pongal to u and ur family".

from
kals :P

Dear Suganthi!
I have already posted the recipe for ‘OOTHTHAPPAM’ in this same thread. You can see it in yr attachment.
About raita- normally roasted cumin powder and finely chopped mint leaves are added in the raita. For extra flavour- you can grind a green chilli with ½ sp of shredded ginger and 1 tbsp of coriander leaves and 1 tbsp of mint leaves and add this paste with ½ sp of roasted cumin powder to 2 cups of fresh curd. Try this method and give me the feedback.

Dear foodlover!
About baby food, I think it is better to follow the information given by an experienced mother like R. Because what we followed are entirely different to the system followed by the present mothers.
About storing food- you can prepare lot of podi varieties like paruppu podi, gun powder, curry leaves powder and pepper podi etc. You can make a few types of vathal kuzhambu without onions, puli kaychal like R said.

I wish all the friends in the formhub a [u] :) VERY HAPPY PONGAL!!![/u]

Hello NOV!
Wish you a very HAPPY PONGAL!
Could you please clarify what do you mean by " delicious and unusual pongal fare"?

Thank u very much for the advice R ! Can u give me home made baby food recipes ( Indian style ) ? Regards Foodlover

Dear Mrs.Mano !
i tried red kidney beans masala and made chappathies as per ur advice.The chappathis were soft and red kidney beans masala was very nice.Thank u for the recipe.could u post mushroom gravy recipe ?Thanks in Advance.
I wish u all a very happy Pongal :P

Hello Mrs.Mano,

Tried aval dosai and green gram methi dosai. Both were so good and my fly loved them so much. Particularly, green gram dosai-could not believe the texture. It was so boring to eat the pesarattu; it is really a change.

Thanks for the tasty recipes.

Bye.

Hello foodlover,

Can u tell me how old is yr baby?

If you dont mind, give me yr mail id so that can send you a detailed mail, ok.

Bye.

Hi r,

Can u please post the baby food recipes in this forum so that everyone can be benifited.I too have a girl who is 14 months old and very weak.I like to know how u prepare it.So please post it here so that even i can see it.thanks.
from
kals

Thank you,Mrs.Mano.I'll defintely try it this weekend.Wish u a very happy Pongal and to everybody here.

Suganthi

Quote:

---

Originally Posted by kals

Hi r,

Can u please post the baby food recipes in this forum so that everyone can be benifited.I too have a girl who is 14 months old and very weak.I like to know how u prepare it.So please post it here so that even i can see it.thanks.
from
kals

---

I agree, please post the baby food recipes here or in a new topic called "Baby Food", I have a 11 month old and want to try some home made baby food.

Thanks in advance,
shanta

Hello R !
As many mothers want Baby food recipes can u open a new topic and post recipes there.BTW my baby is 10 months old.Thanks in advance.Regards Foodlover.

I came across this thread when I was searching for some south Indian recipes and have been reading it with great interest for the past hour. Many kudos to the participants, especially Mrs. Mano - the kind of time and effort that goes into creating and maintaining a discussion like this is huge and even as someone who just stumbled onto this, I really appreciate it.

If you don't mind, can someone send me the recipe collections(anupamas@comcast.net)?

Thanks very much,
Anu.

Hello foodlover, shanta and kals,

A small correction-dont have any separate recipe for baby foods. I have mentioned that I can also express my views or suggest comments since had crossed that stage recently.

Hope you get me now.

Anyways, will open a thread and share my ideas on the food pattern, etc. for my daughter. Hope atleast a couple of points shd be useful to one of the readers, as I use to share with my folks and friends.

Bye

Quote:

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Originally Posted by Mrs.Mano

Hello NOV!
Wish you a very HAPPY PONGAL!
Could you please clarify what do you mean by " delicious and unusual pongal fare"?

---

Happy Pongal to you and your family and not forgetting all HUbbers here!

Mrs Mano, I was actually looking forward to some variations of the normal Pongal fare, such as sarkkarai saadham, venpongal, etc etc. But never mind - I tasted five different kinds of pongal from different sources, but I still like the one made by my wife. :)

Hello Mrs.Mano,

Hope you must be busy with the festival.

Anyways, I am here to remind you about my query-semia idly. Pls do post the recipe when you have a leisure time.

Also, need a couple of clarification-every time, when I make ulundhu vadai, it use to be so soft and crispy. this time, it was little hard. Is it because of insufficient of water?

For aamai vada- I use to notice that for all savories like thenkuzhal or vada, we have to take it out only when the oil sound completely stops, right? But, with this vada, when I did it, it is becoming too crispy. After I saw the color brown, I knew that I had to take it out, but still the sound was there in the oil. So, how to find out when is the right time ?

though the aamai vada's texture is little crispier, dont want to eat it like murukku. Can u pls solve my problem?

Also, I noticed in the road shops, the aamai vada's color will be attractive and the smell use to be good. I tried adding masala powder, but, no use.


Thanks and take care.