Mrs.Mano's Tamilnadu Delicacies - Part 2

Dear Mrs. Mano,

It was great to learn the background of the recipe, and also just goes to show that you've been great at collecting super recipes right from the beginning!!!

I would like to request you for a recipe for a prawn varuval. Preferably Tamil Nadu style. The standard recipe that we use has lots of onion, tomato and curry leaves. But we are really bored of it. And also my husband finds it slightly sweet to taste cos of the onions.

Would really appreciate any alternative traditional recipes that you may have. I am looking for a dry-ish preparation that can accompany sambhar/rasam sadam.

Thanks a ton!

Also would you have a recipe for veg stew to go with appams? A non-veg (preferably chicken) version would be great as well. Thanks again.

[tscii]Thattai, is this the recipe u tried?...
Tomato Coconut kuzhambu:


Heat 2tbsps of oil. Add 1sp mustard seeds. When they splutter, add 1cup of chopped onion and 1 cup of chopped tomato. Fry well until they are mashed and oil floats on the top. Add 2sps chilli powder, 1sp coriander powder and 1sp turmeric powder and fry for a few minutes. Grind 1 cup of shredded coconut with 1sp ginger to a fine paste. Add this to the masala with 1 cup of water and enough salt. Cook until it is well blended.

I tried the tomato coconut kulambu with ragi balls today... yummy!!!...:)

[tscii]Dear Thattai!

Here I am posting different kinds of prawn varuval recipes and I hope you would like these two. I will soon post the stew recipes for you. I am also traveling frequently to India [Tamilnadu] and that is why I couldn’t post the recipes and also the replies as quicker as I wish.

The first recipe is a typical tamilnadu recipe. The next one is a slight different recipe using ajinomoto as a seasoning. I always use Bangalore tomatoes –big ripe tomatoes in my cookery as they give more taste than the other types of tomatoes.

PRAWN FRY-2


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Ingredients:

Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Curry leaves- a handful
Mashed tomato- half cup
Turmeric powder- half tsp

Grind the following ingredients to a find paste:

Fennel seeds- 2 tsp
Small onions-5
Cinnamon- 1 piece
Red chillies-10
Garlic flakes [small]- 15
Shredded ginger- 1 tbsp
Shredded coconut- 1 tbsp

Procedure:

Wash the prawns and coat them with the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Heat a pan and pour the oil. Add the curry leaves and then the tomatoes with the turmeric powder. Fry well until the tomato becomes a paste and the oil floats on the surface. Add the prawn with the paste and fry them on medium fire until they are cooked and roasted.

PRAWN FRY-3:

Ingredients:

Prawns [cleaned]- 500 gms
Salt to taste
Oil- 5 tbsp
Turmeric powder- half sp
Ajinomoto- half sp
garam masala powder- 1 tsp
Chopped coriander leaves- half cup

Grind the following ingredients to a fine paste:

Garlic and ginger paste- 2 tsp
Red chillies- 10
Lime juice- 1 tbsp
Onion [sliced] – half cup
Chopped tomato- 1 ½ cup

Procedure:

Wash the prawns and coat the ground paste well with enough salt. Keep it covered in the fridge for 30 minutes. Pour the oil in a pan and heat it. Add the sliced onion and fry them to a brown colour. Add the tomatoes with the turmeric powder and fry until they are mashed and thickened. Add the prawns with the chopped coriander and fry them until they are well cooked. Then sprinkle the ajinomoto and cook for a few seconds. Then sprinkle the garam masala and cook for another five minutes.

Note:

When grinding the red chillies, break the chillies into two, remove the seeds and soak them in a little hot water for half an hour before grinding them. Red chillies can be added more or less according to one’s taste.

Dear Mrs Mano

Thank you for your kind reply. I will try and make the Kadali paruppu vadai with small amounts of thoor dhal with the usual bangal gram and let you know if I am successful. Thank you again.

Kind regards
Shanthy

Dear Mrs. Mano,

Thanks a lot for the recipes. I hope to try one of them over the weekend.

And Dev, yup - that IS the one I tried.... and it'd de-lish as u've discovered :)

PS: Dev, How did you make the ragi balls?

Quote:

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Originally Posted by Thattai

PS: Dev, How did you make the ragi balls?

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I folled the recipe here... http://cooking4allseasons.blogspot.c...i-sangati.html

I used leftover rice...so reduced water by 1 cup... ie ragi flour:water = 1:3... I used a whisk to mix the flour instead of rolling pin & I find it to be much easier...

Dear Mrs Mano,

Can u plzzz post a recipe for Basic Kulfi Recipe(not mango flavoured) i want to make it next week for my husband's birthday.
Thanks in advance.
Regards,
Sk