Mrs.Mano's Tamilnadu Delicacies

Dear Mrs Mano
I tried gulab jamun using milk powder and it turned out really great . It was like the one in hotels .I actually did 2 batches with the same amount of sugar syrup u have mentioned for 1.
one question here , will the consistency of jamuns be good if we drop them in the sugar syrup once 1 thread consistency is reached . What is the reason to drop the jamuns when the sugar syrup is simmering and why is it allowed to cook in sugar syrup ? why i,m asking this is some of the jamuns lost shapeand came out when done like this . pls reply me whenever you find time
Thanks and regards

mrs.mano,

hope u r doing good. happy new year. i just joined this forum .i went thro the tamilnadu delicacies thread.nice & gr8.tempted to join here. can u pls send me ur collecions

Dear mrs.mano,

hope u r doing good. happy new year. i just joined this forum .i went thro the tamilnadu delicacies thread.nice & gr8.tempted to join here. gan u pls send me ur collecions
to lamera1@yahoo.com

Hello NOV!
I regret for my delayed reply. Due to ill health, I couldn’t write earlier.
I am happy that you have celebrated the Pongal nicely with yr wife’s sweetest pongal. If possible, please post yr wife’s recipe so that every body can be benefited by it.

Dear R!
Thanks a lot for the feed back on the dosai recipes.
About ulunthu[black gram] vadai- the hardness of it may be due to the quality of black gram. If it is too old, we can not get the softness in idlis as well as in the vadais. Nowadays the quality of the black gram is like that.

For masal vasai as well as all the savouries, it must be important that they must be fried on medium fire. So they will be cooked completely when they change to a light golden brown colour. There is no need to notice the stopping of the sound. For masal vadai also, do not cook them to a brown colour. They will not be tasty. Fry them to a golden brown colour under medium fire. They must be very soft to eat. That is the correct texture.

Here is the recipe for Vermicilli idli. I have 3 or 4 recipes with me. I had to try them to give a good recipe. That is why I am posting this recipe after a few days’ delay.
SEMIYA IDLI :{ VERMICILLI IDLI}
Ingredients:
Vermicelli – 1 ½ cups
Semolina- ¾ cup
Ghee- 2 tsp
Oil-3tbsp
Fresh curd- 2 cups
Water-4 tbsp
Onion-2 {chopped finely}
Tomato-1/2 cup {chopped finely}
Chopped green chillies- 1 tsp
Cumin seeds-1tsp
Asafetida powder- 1 tsp
Split black gram- 1tsp
Curry leaves- a handful
Chopped coriander-2tbsp
Shredded coconut- ½ cup
Baking powder- ½ tsp
Enough salt
Procedure:
Fry the vermicelli and the semolina separately in the ghee to a light golden colour. Take away and let them to cool in a bowl. Again pour the oil in the same kadai and heat it. Add the cumin seeds, black gram and asafetida and fry for a few seconds. Add the chopped onion, green chilli and the greens and fry for a few minutes. Then add the tomato and fry well until it is cooked well. Add this to the vermicilli mixture. Add the beaten curd, and the baking powder with the water and enough salt. Mix well. Add the coconut and mix well. Keep this mixture covered for 30 minutes, then mix well and pour the batter in the idli moulds. Steam them for 15 minutes.

Dear food lover!
Thanks a lot for the feedback on red kidney beans masala as well as for the greetings.
You can try the same recipe with mushroom also. You can use mixed vegetables with the mushroom instead of potatoes and red kidney beans. Add more tomatoes and a little coconut milk. I will post a mushroom recipe after some time.

Dear PR!
When we cook the jamoons in the sugar syrup, they will enlarge further and become soft. I have learned this method from a friend who was working in a five star hotel 15 years back. If you want a firm gulabjamoon, avoid the baking soda and use only the baking powder. If it is 1/4sp of B.Soda and ¼ sp of B.Powder, then avoid the B.Soda and add ½ sp of baking powder only.

Dear Virumbi!
I have just sent my recipe collects for you! Hope you will enjoy cooking them.

sorry, I have wrongly typed as 'collects' instead of 'collections.

Thanks for your clear explanation. Next time, will follow yr instruction.

Abt aamai vada, other than the points u have mentioned, can I grind without adding any water? Will it come out soft ?

For rava idly, you mentioned to add fruit salt or baking soda. But, for semia idly, I saw baking powder under the ingredients list. Does it make any difference ?

Thanks for yr time.

Take care, bye

Dear Mrs.Mano,

I got ur collections... Thanx a lot and thanx for ur time in sending it..

Iam preparing idiyappam with the readymade rice flour and it is not so soft after 5-10min of serving
pls give me ur suggestions thanks in adv

Hello Virumbi,

Please can you forward me Mrs. Mano's recipe collections.
My email id: rmalathy@yahoo.com

Appreciate your help in this regard.
Thanks.

Nalabaagam.

hi nalabaagam,

i have sent Mrs.manos recipe collections.

virumbi

Please anyone can forward me Mrs. Mano's recipe collections.
My email id: rahimahmgs@yahoo.com

Quote:

---

Originally Posted by virumbi

hi nalabaagam,

i have sent Mrs.manos recipe collections.

virumbi

---

Hi Virumbi,

Thank You very much for sending the recipe collection.

Regards,
Nalabaagam

does anyone know how to make rava idly

Quote:

---

Originally Posted by Mrs.Mano

Hello NOV!
I regret for my delayed reply. Due to ill health, I couldn’t write earlier.
I am happy that you have celebrated the Pongal nicely with yr wife’s sweetest pongal. If possible, please post yr wife’s recipe so that every body can be benefited by it.

---

No probs Mrs Mano. Hope you are feeling better now; that is important.
As for my wife's Pongal recipe, I dont think it is any different from what millions would be using. In any case, I dont wish to hijack your thread.
Please continue with your good work. And for all our sakes, pls take care of your health. ;)

Dear R!
For masal vadai-grinding the dal without water is very important. First grind a handful of soaked dal with green chillies, asafetida powder and soaked red chillies to a coarse paste. You may sprinkle a few drops of water for grinding the chillies. Then add the remaining dal and enough salt. Just run the grinder for a few seconds. Then add the chopped onion, curry leaves and coriander leaves.
In recipes like rava idli, semiya idli, aappams and cakes, an activating agent like baking soda or baking powder or fruit salt is used to release carbon dioxide to rise the batter or loosen the batter to give softness to the food. Every recipe of these needs a different activating agent to produce good result. Baking powder is a mixture of baking soda and an acid. In the case of baking soda, the reaction is instant. You can also test with baking soda in semiya idli.

Hello NOV!
Thanks a lot for yr concern as well as yr kind reply.

Dear virumbi!

I never used the readymade flour for the idiyaappams and so I couldn’t say anything about it.

Hello Mrs.Mano,

Is there any substitute to baking soda & baking powder that can be used for fermentation?... I don't prefer using these coz I feel it's not very healthy...can yeast be used in it's place & if yes,pls let me know the quantity to be used...& also let me know if yeast is healthy,please... :roll:

hi kabi,

i have sent u the collections of Mrs.Mano.Check it out for rava idly..

virumbi

Thanx for ur reply Mrs.Mano. i tried the potato chips, while frying the slices at what stage i should take the chips.i took when the slices started b'coming brown bcoz when i took a little earlier it was not crispy.. suggest me.

Thanks for yr clear and prompt explanation, Mrs.Mano.

Take care, bye.

Hello Mrs.Mano !
Thanks for the reply.u have written that we can use mushroom and mixed vegetables instead of red kidney beans and potato.there was no potatoes in the recipe for red kidney beans masala..there is another recipe called 'red kidney beans and potato fry'.in that there is no coconut milk.So please clarify me in which recipe can i use mushroom instead of kidney beans.i made chicken 65 and chilli gobi.chicken 65 was excellent.but chilli gobi didn't came out crispier and consumed more oil.kindly explain me.i was new to deep frying.kindly give me tips abt deep frying in oil.reply me when u have time and feeling well.thanks in advance.Take care.regards foodlover

Thank you very much for the explanation about jamuns . I will try next time as per ur tip .In case of firm gulab jamuns , apart from adding baking powder should i also cook them in the syrup .
Note : s , the gulab jamuns were like the ones we have in hotels and i was really happy i got it . But my husband likes the firm ones . so wanted to try it again . Pls clarify me abt the above mentioned query .
Take care of ur health .. ......
Thanks and regards

hi everyone!
I am new to the forum.happy new year to all.I am going through the previous pages to catch up with u people.

i think the recipes posted will be very helpful to me, as i get struck up when fixing the food .bye now.

hi

could anyone forward me the recipe collections( mrs.mano's &others) to
rohitamma@yahoo.com

thanks in advance.

Hi Mrs.Mano,

This weekend, will try semia idly and let you know the result.

And, I have bought grapes and it is too too sour. It isjust sleeping the fridge becoz of the sourness. Can you suggest me what to do with it?

Waiting for yr reply..

Thanks and Bye.

p.s.: If anyone has any idea, pls do suggest me ASAP.

Hello Mrs. Mano,

I tried the red chutney (for Mysore Masala) from your recipes collection. It tasted more like paruppu thuvaiyal we used to make as a side dish for milagu rasam saadham. Is that how it tastes or did I mess up with any ingredients more or less? :?

By the way, I got to visit the site www.arusuvai.com. There I saw a section "Thirumathi 'mano'-vin pakkangal". Is that your section?
It was very interesting!

Regards,
Nalabaagam.

hi nalagaagam ,

i have gone thro' the site. its nice.

and she is the one, our Mrs.mano

I am new to this forum. im new to cooking too. :D
found this forum to be awesome. ive been readin up on the previous posts.

Please can anyone forward me the recipe collections ( mrs. mano's and the other collection too)
im really sure the recipes wuld be a gr8 help to me.

really appreciate ur help..
thanks in advance

my email is- senritz@yahoo.com

Hello Dev!

Yeast or baking soda or baking powder is more or less has the same character. Actually baking soda acts as a good medicine for some stomach ailments. Other than steamed food varieties like idlies and idiyappams, aappam which we get from the fermented batter of rice, coconut milk, yeast or baking soda is also recommended for patients. Yeast or baking powder is added in all the baked food varieties and you can’t avoid all of them. In some hotels, and homes also, they add baking soda to the idli batter to get the extra softness. In an already fermented batter, the introduction of baking soda kills the vitamin B which is present in the fermented batter. That much harm it can do. Otherwise these activating agents always help in the every day cooking. Here is a link for you to see how the baking soda helps in our daily routine.
http://homeparents.about.com/cs/hous...oda_health.htm

Hello virumbi!
I always mention that we must not cook a dish in full fire. If you fry the chips in medium fire, you can take away the chips in full white color and crisp. There is no need to take them when they become brown.

Hello foodlover!
I regret for the confusion. I have mentioned about the red kidney beans and potato fry. You can add mushroom and mixed vegetables instead of red kidney beans and potato and also you can add a little coconut milk and more tomatoes in it.
In the chilli gobi recipe-the batter must not be watery. They must be like a coating mix and thick. Otherwise, the result will not become crisp. They will only be soggy.
As I have already said, when you deep fry something, cook them in medium fire-not full fire. Full fire is needed for only poories.

Thanks a lot for explaing Mrs.Mano...So,it's not as harmful as I thought it is...:)

Can anyone post me the ratio for kuzhambu milagai thool?

Hello Mrs.Mano,

I saw recipe for pirandai thuvayal in a magazine. Since it is not available here, can I substitute with some other veg., ? Which veg., goes well in that place?

thanks for yr reply in advance.

Bye.