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tvs,;) Unga ponnu vandhu ungalai kindal pannuradhu kulla katthukalaamnu ketkureengala...;)
Enakku adhu ellam senju paarka aasai illai... ammavukkaga thaan idhai Mano madam kitta kaetten...this time she tried very hard to make thattais for me but made mullu murukku with the dough as thattais were, as usual, puris... paarka paavama irunthichu...adhaan avangalukku help pannalamenu kaetten...;) :)
Hello Mrs. Mano,
Saying you rock may just sound "Cliche"...anywayz I am one of the many hubbers who proclaim to be a good cook by simply preparing dishes as per you recipes... :D .
I have a quick question for you Mrs. Mano..Could you tell me the type of red chilly used in your recipes, is it the small round variety which is not as hot as the long ones?..I am asking this as I find the heat to be too high to handle in some recipes?
Also can you post a recipe for chicken chalna(side dish for parotta) in your own special(delish) style :D ?
Respected Mrs.Mano,
Can you kindly post recipe for pitla.
Thanks in advance.
Dear Mrs. Mano... :-) nallaaa irukeengalaaa???
Can u please post an authentic recipe for "Theeyal" thank you thank you in advance....also onga ellaaa recipe till today.. email anupa mudiyungalaaaa? thank you mrs. mano.
with plenty regards
suvai
Mrs Mano,
Would like to try out thattai from your recipe file.Instead of grinding raw rice to flour ..can I use store brought rice flour.If so what is the measurement of rice flour for substitution.
Thanking You in advance...
Dear Friends!
As I was travellng in Kerala since 30/1/2008, I couldnt reply to all of your queries. Just now I have seen all the postings after I have landed at Tamilnadu. I will come to you within a few days.
Enaku indha madhiri Mano kitae kekka oru ponnu illai dev. Orae oru paiyan dhan enaku.... :cry:Quote:
Originally Posted by dev
Adhan enakaga naanae kettukaren..... :roll:
:) good luck...:)Quote:
Originally Posted by tvsankar
Dear Dev!
There are so many varieties of recipes to make "Thattai". In this recipe, you must roast the ground wet flour on a dry pan to a light brown colour.
If you add a large quantity of butter or ghee, then it will puff up like a puri. Pottukkadalai will also make it very soft.
Here I am posting another recipe for 'Thattai' which looks like your mother's recipe. Try this recipe. I do not remember whether I have posted it before or not.
THATTAI:
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Ingredients:
Raw rice- 600gm
Black gram- 100gm
Green gram- a handful
Bengal gram- a handful
Gram dal [pottukkadalai]- 100gm
Red chillies- 15
Shredded coconut- 2 cups
Asafetida powder- 1 tsp
Curry leaves- a handful
White sesame seeds- 2 tbsp
Dalda- 1 tbsp
Salt to taste
Enough oil to fry
Procedure:
Soak the rice for 1 hour, drain the water and pound the rice into a fine powder. Sieve it twice. Soak the green grams and the Bengal grams in enough water for 2 hours. Roast the black gram in a dry pan to a golden brown colour. When cooled, grind it to a fine powder and sieve it once. Grind the pottukkadalai with the red chillies, kaayam, and the coconut to a fine paste. Add the ground paste, powder, dalda, curry leaves and the soaked dals to the rice flour with enough salt and knead to a soft dough. Make smalls, flatten them on a cloth thinly with the fingers and then fry them in hot oil to golden colour.
Dear Sinrultz!
The chillies I have mentioned so far are the long ones only. I always use a small quantity of chillies in my cookery and my recipes are not hot as well. I also use Kashmir chilli powder in my cookery. As there are varieties in the long red chillies as well as the green chillies, you should be careful in selecing the quantity of the chillies in your cooking.
I will post the recipe of chicken chalna very soon!