Mrs. Mano's Tamilnadu Delicacies - Part 3

[Thattai]

Just one clarification on the appams, Mrs. Mano. You have not mentioned what liquid to use to make the batter. So I used the coconut water from the coconut I broke for the appams as well as some milk. Is there any other liquid we should have used? Would plain water do as well? Regards, Thattai

[Mrs.Mano]

Dear Cdj!

Thanks a lot for the nice feedback! Really I must appreciate your enthusiasm in trying new recipes!

[Mrs.Mano]

Dear Thattai!

Thank you very much for the lovely feedback on banana appam. I am really happy with your fantastic results! I t was a good idea to turn the batter of green gram idli to pesarat dosai batter! Continue with your innovations!!

For ஆப்பம், it is good to mix with the coconut water and it would give always fine results. But it must be a little sweet. Otherwise plain water is always enough. For appams [அப்பம்] we can mix with plain water only. In some recipes, either coconut milk or milk will be added according to the recipe.

[Mrs.Mano]

Dear Thattai!

I am posting here the ‘aval payasam ‘recipe you have asked. This is a very old recipe. You can add jaggery instead of sugar. That will give a different taste. You can add a pinch of saffron soaked in half cup of warm milk in the end. 1 ½ cups of sugar is ok. But I think a little more sugar will enhance the taste of the payasam.

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AVAL PAYASAM [RICE FLAKES PAYASAM]:

Ingredients:

Aval – half cup
Sago [javvarisi]- 1 tbsp
Raw rice- 1 tbsp
Ghee- 3 tbsp
Cardamom powder- half sp
Sugar- 1 ½ to 2 cups
Warm Milk-1 liter
Cashew nuts-8
Poppy seeds [optional] - 1 tsp
Raisins- 1 tbsp
Cashew nuts for frying-2 tbsp

Procedure:

Heat a pan and pour 1 tbsp of ghee.
Add the aval, sago and the rice and fry them on slow fire until they become slightly golden brown.
When cooled, powder them coarsely.
Soak this powder in the slightly warm milk mixing thoroughly without any lumps.
Let it stand for 15 minutes.
By this time the powder will be absorbed in the milk.
Mix well and pour it in a vessel.
The mixture must be watery.
If the mixture is too thickened, some more milk must be added.
Boil it on slow fire.
It will be cooked immediately.
Grind the cashew nuts and poppy seeds with some milk to a fine paste.
Add this to the boiling milk and mix well.
Finally add the sugar and the cardamom powder.
Boil for some minutes.
Finally add the fried cashew nuts and the raisins with the ghee.

[dev]

Dear Mrs.Mano, I tried the dry poondu podi and it was very flavourful n tasty... Frying the garlic did the trick...Thanks a lot for the recipe...

[Thattai]

Dear Mrs. Mano,

Thanks so much for the Aval Payasam. Will try it at the earliest opportunity.

Also, made one more batch of the appams for the kiddie janmashtami party and it was well appreciated. Thanks so much

[Thattai]

Also, made the Gutti Venkaya Kura. Had it with rotis for dinner. And as my husband said, it was 'finger licking good'!! I don't think any more needs to be said

[bkarthika]

Mrs.Mano,
Can u pls post dried fish recipes(gravy,side dish) etc., whenever you find time.

[cdj]

Dear Mrs.Mano:
I prepared your Aval Payasam today and it tasted so delicate & wonderful. Idid reduce the quantity of sugar, but as you have mentioned, more sugar might have enriched the taste. Thinking of trying to make this with jaggery next time.

And prepared Beans Poriyal with carrot strips[got the idea after preparing beans as narrow slit- half cut] the same way. The poriyal tasted wholesome with sambar.

Thank you very much for the recipe and Thanks for Mrs.Asiya Omar too.

[suvai]

Dear Suvai!

Here is the link for the 'kongku naattu pachai payaru kuzhambu!

http://samaitthuppar.blogspot.com/20...g-post_08.html

Soon i will post the recipe for ' Sooji appam'!

dear mrs mano.....super recipe......thank u for taking the trouble to look for the recipe & post the link too...u r awesome...........will surely give it a try & let u know too.

sooji apam mudiyumbothu podunga.

hope all is well at home front too!