Mrs.Mano's Tamilnadu Delicacies

Hello Mrs. Mano,

Please translate me the following ingredients :

1. how to called, kadughu in english?

2. channa dal , gram dal is this 2 same or not?

3. how to called, vendhayam in english? I read some cook books for powder, and it mentioned mustard.....is it vendhayam or kadughu?

4. how to called, perunjeeragham in english?

5. what is Red gram in tamil?

6. what is black gram in tamil?


thanks in advance.

Hello r shankar,

If I may help you,
Please click on the following link and you will get all your answers.

http://www.hemant-trivedis-cookery-c...om/glosary.htm

Hello Hemant sir,

Thank you very much for your kindly reply.

Dear Mrs Mano

Just a quick question - in the above recipe - lentils means "Thuvar dal" right ?

Regards

Ramanan

Hello Mrs Mano,

I would like to clarify if Ricotta cheese and paneer are the same. Can we substitute it for paneer in gravies. Do we have to bake Ricotta cheese , before we use it

thanks for the response

priya

paneer cheese = panir cheese = Indian curd cheese Notes: Indians like to serve this bland fresh cheese with spinach or peas. Use within a few days. Substitutes: cubes of firm tofu OR feta cheese (much saltier) To make your own: Bring one gallon of whole milk to a boil, stirring regularly. (It's best to use a double boiler to avoid scalding the milk. Don't use an aluminum or cast iron pan.) Remove from heat, then gradually add lemon or lime juice until the mixture curdles (about 3-4 tablespoons). Cover, and let the mixture sit for a few minutes. Pour the mixture into a cheesecloth-lined colander and allow the curds to drain. Rinse the curds with water and allow to drain some more, then fold the cloth around the cheese and use a weighted plate to press more moisture out of it for a few hours or until it becomes firm.

For more details refer to

http://www.foodsubs.com/Chefresh.html


I have sucessfully substituted firm tofu (also refered to as tau kwa) for paneer. But when using tofu u need to drain it well and press it in several layers of kitchen towels. After this u can cut it into cubes and shallow/stir fry it with a tsp of ghee. Tofu in itself is quite bland, a tsp of ghee help make it more flavourful. Then u can add to the curry of ur choice.
You could also marinate tofu in masala paste and grill it like u would 'paneer tikka'

Hi Mrs. Mano,

Yesterday night we had pepper chicken brought in by a friend from a eatery.
wud u please lemme know the recipe?
Thanx in advance

Dear Tatstemakers!

I regret for my delayed response. I have searched in my files for a suitable recipe with ladies finger which goes well with Chappathi. But I couldn’t find one. I have already posted a recipe of ladies finger named as “vendaikkai aviyal” which goes very well with chappathi. It is in my attachment of recipes. Here is also a link for “ladies finger” recipes. Hope this will be helpful.
http://www.udupipages.com/recipe/lady.html
I am posting here a recipe which is very suitable for Chappathies and roties.
SPICY EGG CURRY:
Ingredients:
Eggs-2
Green gram- 1/2 cup
Onion-2 [finely chopped]
Chopped tomatoes- 1 cup
Chilli powder- 1 tsp
Turmeric powder- 1/2 tsp
Fennel seeds- 1 tsp
Mustard seeds- 1 tsp
Chopped coriander leaves- 1/2 cup
Chopped green chillies- 2 tsp
Oil- 3 tbsp
Shredded coconut- 1/4 cup
Salt to taste
Procedure:
Wash the green gram in water and boil it with 4 cups of water and the turmeric powder. When the dal is cooked to its 3/4th, add the chopped onion, tomato, green chilies, chilli powder and the coriander leaves. Cook for 10 minutes on a medium fire. Heat a small kadai and pour the oil. Add the mustard seeds and when they splutter add the fennel seeds. When they become lightly brown, add this to the vegetables. Add the shredded coconut and cook for a few more minutes. The curry should not be thick. It must be a little watery. Now break the eggs and add them to the curry one by one in a circular motion. Close with a lid and cook for 10 minutes on medium fire. Now mix the curry well and spicy egg curry is ready to serve.
You can see a fine explanation about Ricotta cheese in the following link. You can substitute soya bean curd [Tofu] which is fat-free and healthier.
. http://homecooking.about.com/cs/chee.../a/ricotta.htm

Dear Indu!
You can store pulses, spices and rice in air tight plastic boxes as well as in glass jars. Please make sure beforehand whether the bottle or box had been washed and dried well. If we use them with a clean spoon, then there will be no bugs.

Dear Mrs. Mano,

I tried your somasi and thattai recipes and it was a big hit. Kudos for your work!

Thanks a lot!