Mrs.Mano's Tamilnadu Delicacies

Dear Ramanan,

got the recipes. thanks a lot.

Hello Mrs Mano

I am new to the hub. I must congratulate you for your remarkable recipies . I would like to know the recipie for Bhindi masala which is made as a side dish for chapathis. And also would like to have some recipies that can be served with chapathis .

Thank you

Priya

Dear Ramanan!
Thanks a lot for the explanation on Groundnut sauce. I forgot to mention one thing. I have added 3 fried red chillies instead of chilli powder in the groundnut powder recipe.
About the thukaiyal varieties- there is already a ‘Peerkangai chutney’ in my recipes collection. Here are the thukaiyal varieties you have asked!
PEERKANGAI THUKAIYAL:
Ingredients:

Peerkangai- 250 gms, 2 tbsp black gram, 2tbsps Bengal gram, asafotida- a pea sized, red chillies-3, green chillies-3, tamarind- a gooseberry sized, oil- 3tbsp, salt to taste
Procedure:
Heat a kadai and pour the oil. Fry the asafotida, and the dals to a golden brown colour. Then add the chillies and the peerkangai pieces and fry till the vegetable becomes soft. When cooled, grind the fried ingredients with the tamarind and enough salt to a coarse paste.
CHOW CHOW THUKAIYAL:
Ingredients:
Chow chow- 1 [medium sized], chopped tomatoes- ½ cup, lentils- 2 tbsp, black gram- 1 tbsp, asafotida- a pea-sized, tamarind- a marble sized, red chillies-3, green chillies-2, oil- 2 tbsp, salt to taste
Procedure:
Cut the chow chow in to small pieces. Heat a kadai and pour the oil. Add the dals and the asafotida. Fry them to a golden brown colour. Then add the chow chow pieces with the chillies and fry till the vegetable become soft. When cooled, grind all the ingredients with the tamarind and enough salt to a coarse paste.
PARUPPU THUKAIYAL:
Ingredients:
½ cup lentils, 1 cup- shredded coconut, peppercorns- ¼ tsp, red chillies-3, garlic flakes-3, salt to taste, 3 tbsp- oil
Procedure:
Fry the lentils in the oil to a golden brown colour. At the last stage add the peppercorns and the red chilies and fry for a minute. When cooled, grind the fried ingredients with the shredded coconut, garlic flakes and enough salt to a coarse paste.

Hello Luz!
Cashew nut Burfi recipe and Almond burfi are different recipes and the ingredients in both recipes vary. I have already posted them and they are in my recipes collection.

Hello Pammi Randhawa!
I have just sent to you my recipes collections. Hope you would have received them by now.

Hi Mrs Mano,

Tried a couple of your recipes - liked them. Could you send your recipe collection to my email pls - lc2flc2f@yahoo.com.sg. This is my second request. Appreciate it. Thanks.

Jayda

Hi,

I live in US and have been reading all the posts. Everybody is praising Mrs Mano's recipes that I surely want to try it. I am not a good cook and hence looking for authentic recipes. It would be of great help if I can I get the copy of recipes

Thanks,

Thanks once again Mrs.Mano, for your prompt response.
One more query in the same vein, what is the best containers for storing pulses, spices , rice etc. I use some plastic [pearlpet] stuff and some steel 'sambadams' but they are not air-tight at all....very often I get small insects in mungdal, pottukadalai etc.

Your reply would be extremely useful and timely since my sis. in law is just starting her home here, and she can straightaway purchase accordingly.
Many thanks,
Indira.

Dear Mrs Mano

Many thanks for posting the Thukial recipes.

Ramanan

Hi Mrs. Mano,
Thanks for the recipe collection. very gingerly I tried chicken masala .
It was very different from what we Sardars are used to. This is the first time, I've tried to cook pure south Indian chicken preparation.
All of us liked it so much that I would be trying out more of the good stuff as and when I can. Which I promise you will be very often.
I am happy that I landed in Forumhub while searching some recipe last week.
Both Mr. Hemant and yourself are giving ur best to people.
By the way, in one recipe , u hv mentioned kalapasi .
What's dat ?
Thanx again.