Mrs. Mano's Tamilnadu Delicacies - Part 3

[suvai]

Hello nga mrs mano.... epadi irukeenga.....hope all is well !!!

kamarcut (old )recipe iruntha podunga plz ...hope the recipe has coconut in it.....thank you nga in advance..take yr time nga no hurry at all....

[Mrs.Mano]

i wish all my friends here a very happy new year!!

[Mrs.Mano]

Dear Suvai!

How are you?
Due to frequent travels and ill health I could not post immediately the recipe you have asked for. Here is the recipe of KAMARCUT for you!

KAMARCUT

Ingredients:

Shredded coconut- 2 cups
Powdered Jaggery- 2 cups
Cardamom powder- 1 tsp
Rice flour- 1 tbsp
Ghee- 2 tbsp

Procedure:

Heat a pan and pour the ghee.
Add the shredded cococnut and fry it on slow fire to golden brown.
Make syrup with Jaggery.
The syrup must be two thread consistency.
When the sugar syrup is crossing the one string consistency, cook further the syrup on slow fire.
The syrup will make small bubbles.
If a soft ball can be made with a drop of the sugar syrup, then that is the correct time to add the coconut and cardamom powder to it.
Mix well for a few seconds.
Sprinkle the rice powder and again mix well.
When slightly cooled, spread some ghee in the palm and make small balls with the coconut mixture.
The glossy Kamarkut is ready now!

[Mrs.Mano]

This I have made on a rainy evening. I love Tapioca. I make tapioca adai, dosai and vdai frequently. But this innovation was loved by every body in my home.

TAPIOCA FRITTERS:



Ingredients:

Finely shredded tapioca- 3 cups
Idli batter- 1 cup
Chilli powder- 1 tsp
Asafoetida powder- half sp
Plain flour- half cup
Chopped onion-3
Curry leaves
Gram flour- 2 tbsp
Salt to taste
Sliced onion-2
Curry leaves and chopped coriander
Enough oil to fry


Procedure:

Combine all the ingredients in a bowl.
Add enough salt and water to make a thick mixture.
Heat a pan and pour the oil.
The fire should be medium high.
Scoop a tablespoon of mixture and drop it in the oil.
Fry it to golden brown.
Thus fry the fritters in batches to golden brown.
The delicious tapioca fritters are ready to serve now!

[suvai]

hello nga mrs mano...sorry to hear that u were not well......hope u have recovered fully....... thank u thank u for not forgetting to post this lovely kamarcut recipe....kandipa try pannitu sollaren.....syrup konjam kaala vaaari vidaama irukanum enaku....i always goof up with the consistency of the syrup....hopefully i wont with yr method..
thanks nga once again!

[suvai]

tapioca dosaiyaa? adaiyaa? podunga podunga inthe recipes um plzzzz...nga mrs mano!

thanks in advance

[KPR]

Respected Mrs.Mano Madam,

Can you kindly let me know the difference between thalappakattu biryani and ambur biryani and How to prepare these both type of biriyani's.

Thank you.

[KPR]

Respected Madam,
Can you kindly post the recipes for

Sambar is prepared with a sambar podi which have garlic flakes and a little tamarind in it.
and
The one is prepared with a ground paste of onion, tomato and a few garlic flakes is added when the onions and tomatoes are fried in the beginning stage.

I saw these types in one of your post, but was not able to find the recipe.

Thanks in advance.

[Mrs.Mano]

Dear Suvai!

How are you? Have you tried the kamarcut recipe? I will soon post the recipe for Topioca Adai.

[Mrs.Mano]

Dear KPR!!

I regret for the delayed response. I was in India and have not seen your query. Just now, I have seen all the queries.

Here I am posting the recipes of Ambur Briyani and Thalappaakattu Briyani. AMBUR BRIYANI has less spices where as THALAPPAKATTU BRIYANI is prepared with more spices and coconut milk.

Here are the recipes.

AMBUR BRIYANI

Ingredients:

5 cups briyani rice
1 kg mutton
oil – ¼ cup
ghee- ¼ cup
green chillies [slit]-10
garlic paste- 1 tbsp
Ginger paste- 1 tbsp
Kshmir chilli powder- 2 tsp
Clove-2
Cinnamon [ 1 inch piece]- 2 pieces
Sliced onion- 4
Crushed tomato- 4 [ medium]
Curd – ¼ cup
Cardamom- 3
Mint and coriander leaves, each 1 cup
Lime – 1
Turmeric powder- ½ tsp
Salt to taste

Procedure:

Wash and soak the rice in enough water.
Marinate the chicken pieces with the ginger-garlic paste, red chilli powder and turmeric powder for an hour.
Heat a broad vessel and pour the oil and half of the ghee.
Add the cloves, cinnamon, and the cardamom.
Immediately add the onions and the green chillies.
Fry them well.
Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
Add the mutton with enough salt and cook on slow fire.
When the mutton is almost done, add the greens.
Cook for a few minutes.
Pour 10 cups of hot water.
Immediately add the rice.
When the rice is almost done, add enough salt and mix well.
When the water is evaporated fully, pour the lime juice and the remaining ghee.
Keep the briyani in ‘ dum’ for 15 minutes.

THALAPPAKATTU BRIYANI:

Ingredients:

Chicken - ½ kg
Briyani rice - 3 cups
Sliced Onion - 4
Chopped Tomato -3
Slit Green chilles - 7
Red chilly powder - 1 tsp
Turmeric powder - ½ tsp
Cardamom, - 6
Cinnamon - 2
Cloves - 8
Fennel seeds- -1 tsp
Cashew nuts - 6
Shredded ginger - 2 tbsp
Garlic paste - 1 tbsp
Curd - ¼ cup
Thick coconut milk - 1 cup
Lemon - 1
Oil - ¼ cup
Ghee - ¼ cup
Coriander and mint leaves, each a handful
Salt to taste

Procedure:

Grind the cashew nuts, fennel seeds and the ginger using the curd to a thick paste.
Marinate the mutton with this paste, the turmeric powder and the chilli powder for an hour.
Powder the cardamom, cinnamon and the cloves.
Wash and soak the rice in enough water.
Heat a broad vessel and pour the oil and half of ghee.
Add the onion and the green chillies and fry them well.
Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
Add the mutton with enough salt and cook on slow fire.
When the mutton is almost done, add the greens.
Cook for a few minutes.
When the gravy is thickened, take the gravy away in a separate bowl.
In the same vessel which we used for cooking the gravy, pour 5 cups of hot water and the coconut milk.
Immediately add the rice.
When the rice is almost done, add enough salt and mix well.
When the water is evaporated fully, spread the cooked mutton gravy evenly on top, sprinkle the powder, pour the lime juice and the remaining ghee.
Keep the briyani in ‘ dum’ for 15 minutes.