Mrs.Mano's Tamilnadu Delicacies

[Oldposts]

Recipe Index

AAPPAM [with boiled rice]
BHOONDI LAADU (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&start=0)
POTATO MASALA CURRY
POTATO CAPSICUM FRY
Soft chappathis (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=15)
MUNG DAL PUTTU [PAYATHTHAMPARUPPU PUTTU]
MUNG DALHALWA
ASOKA (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=45)
CHOCOLATE AND ORANGE CAKE
COFFEE CAKE (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=60)
CARROT HALWA [MICROWAVE] (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=75)
KUTU
VEGETABLE BRIYANI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=90)
Mushroom curry
PARUPPU USILI
COFFEE CAKE [MICROWAVE] (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=105)
KOZUKKATTAI
COCONUT POORANAM
KADALAIPARUPPU POORANAM
ELLU POORANAM
PAKALKAI [BITTER GOURD] PULI KOOTTU (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=135)
pori dosa
BREAD RABRI
GOLDEN MILK BURFI
POTATO KOLA
POTATO-65 (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=165)
Chettinad sundakka curry (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=210)
EGG BALLS CURRY:[ muttai paniyaara kuzhambu] (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=225)
GREEN GRAM PUTTU
VAAZHAITHTHANDUPACHADI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=255)
Cranberrie spread (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=270)
FISH FINGERS
GULAB JAMUN
PARUPPU URUNDAI KUZHAMBU (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=285)
sathu maavu (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=300)
SEMIYA IDLI :{ VERMICILLI IDLI} (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=315)
SEPPANGKIZHANGU FRY-I [COLOCASIA FRY]
SEPPANGKIZHANGU FRY-II (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=360)
KEERAI MASIYAL-1
KEERAI PULI MASIYAL-I (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=450)
Lamb Curry with Brussel Sprouts
NAAN
KOZUKKATTAI
KADALAIPARUPPU POORANAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=465)
PALGOVA [MICROWAVE]
GULAB JAMUN
ALMOND MILK JAMOON (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=495)
Chettinadu Crab Masala (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=510)
KEERAI PARUPPU KOOTTU
KEERAI PULI MASIYAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=525)
Shreekhand
killu vadagam
Spinach chappathi (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=540)
godhumai rava poriyal (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=615)
SENAIKIZHANGU ROAST [YAM ROAST]
KARUNAIKIZHANGU MASIYAL
OMAPPODI
THENKUZHAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=630)
choco chip cookies
PALGOVA [MICROWAVE] (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=690)
SAMBAR POWDER (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=705)
Stew or istu curry (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=735)
ALOO BONDA [POTATO BONDA]
PALAMOOSU PORIYAL: [YOUNG JACK FRUIT PORIYAL]
PALAKKAI VADAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=765)
PEERKANGAI THUKAIYAL
CHOW CHOW THUKAIYAL
PARUPPU THUKAIYAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=780)
paneer cheese
SPICY EGG CURRY (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=795)
PEPPER CHICKEN-II
SNAKE GOURD KOOTTU-III (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=810)
CASHEW NUT BURFI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=825)
Links to download Mrs.Mano's recipes (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=840)
BITTERGOURD PODIMAS [PAKAL KAI PODIMAS]
PALAKKAI KURMA
PALAKKAI VADAI-2 (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=855)
CHRISTMAS CAKE (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=870)
MAIDA BISCUIT (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=900)
BUTTER CHICKEN (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=915)
PAPPAYA TOMATO CURRY (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=930)
MYSORE MASALA DOSAI
GRREN CHILLI PICKLE
JELLY FRUITS
FRUIT KESARI
DHLACHA (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=945)
MUTTER PANEER
VEPPAMPOO PODI [neem flower podi]
VEPPAMPOO RASAM: [Neem flower rasam] (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=960)
BLACK RICE HALWA
GREEN GRAM PUTTU
GREEN GRAM URUNDAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=975)
MALAI PEDA
MAMBAZHA MORKUZHAMBU
SPINACH SOUP (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=990)
ALOO GOBI MASALA
MANGO HALWA
MANGO CREAM
MANGO ICECREAM
MANGO KHEER (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1005)
KULCHA
NAAN
PRAWN VADAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1020)
ROTI CREAM
KOLUSA MURUKKU (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1035)
CRAB LEGS SOUP
Curd rice (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1050)
CHETTINADU CHICKEN BRIYANI
KEERAI KADAIYAL
RASAM POWDER
VEGETABLE PASTA
BHADAM HALWA
DISCO PUTTU (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1065)
ULUNTHU VADAI OR METHU VADAI
KADALAI URUNDAI
MUSHROOM MASALA
MUSHROOM CURRY
FENUGREEK POWDER (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1080)
TOMATO BRIYANI
BABY CORN PAKORAS
BABY CORN AND PALAK MASALA (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1095)
KADAPPA (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1110)
RAGI ADAI:[KEZHVARAGU ADAI]
SWEET MURUKKU (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1125)
JAVVARISI VADAGAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1140)
CAULIFLOWER SOUP
CAULIFLOWER AND TOMATO FRY (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1155)
IDLI PODI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1170)
Palak Dhal
VEGETABLE BRIYANI
SAMBAR VADAGAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1200)
PARUPPU KEERAI
SpinachDal with Moong dal (Andhra style)
Spinach Dal (Paalakoora Pulusu-koora)
CAULIFLOWER AND TOMATO FRY (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1215)
SAMBAR POWDER
JEERAKA RASAM
CARROT KHEER
KUSKA BRIYANI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1230)
SEMOLINA AND BANANA KESARI
BANANA APPAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1245)
PULI PONGAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1275)
sarkkarai pongal
CURD & CUCUMBER SEMIYA
CUCUMBER KOOTTU
RAGI PUTTU
RAGI DOSAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1290)
CHETTINADU CHICKEN GRAVY
PONGAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1320)
TOMATO MASALA
CHEESE AND ONION PARATHA
POTATO MASALA(for masala dosai & poori) (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1350)
RICE RAWA UPPUMA
URULAIKKIZHANGU PAAL CURRY
KADALAI PARUPPU MASALA SUNDAL
SPROUTED BLACK EYE BEANS MIXED SUNDAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&start=1365)
KOVAIKKAI FRY
KARAMANI KARA KUZHAMBU [Chettinadu style]
pressure-cooking tips (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1380&sid=4b7c5bc77d62c5d8966abea72e2ae517)
POTTU KADALAI MURUKKU
CURRY LEAVES RICE (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1395)
THATTAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1410)
ARAITHTHU VITTA SAMBAR (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1425)
CORIANDER BRIYANI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1440&sid=bf0f48d5da6eb48ef658488eaebef2af)
TOMATO OOTHTHAPPAM
Kuska briyani-for one cup of rice (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1456)
KOTHAMALLI THOKKU (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1470)
AVARAIKKAI PORITHTHA KOOTTU
AVARAIKKAI PORIYAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1485)
GARAM PAKODA
HANDI Chicken (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1500)
RAWA KITCHADI [SEMOLINA KITCHADI]
Tomato Onion Chutney
Tomato Coconut kuzhambu
Dhaniya Tomato Chutney
Peerkangai [Ridge Gourd] Kothsu
Ladies finger chutney
Cabbage chutney
KATHTHARIKKAI AND POTATO KOTHSU
KATHTHARIKKAI AND TOMATO KOTHSU
MAIDA BISCUIT (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1515)
RAGI DOSAI-I
RAGI DOSAI-II
EGG FRIED RICE
FISH BRIYANI (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1530)
PRESSURE COOK BRIYANI
BREAD TOAST WITH IDLI BATTER
PANIYARAM WITH THE IDLI BATTER (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1545)
For fluffy-crisp restaurant style puris and chola puris
IDIYAPPAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1560)

[Oldposts]

[tscii]


Old responses (http://forumhub.com/southfood/8206.27002.03.55.19.html)


CURRY POWDER:
CASHEWNUT CHIKK
VELLAI APPAM[VELLAI PANIYARAM]
TOMATO ONION CHUTNEY[RED CHUTNEY]: (http://forumhub.com/southfood/7480.27002.03.55.19.html)
MILAGU KUZHAMBU-III
VATHTHAL KUZHAMBU-III:
red chutney used in Mysore masala dosa
NEER URUNDAI: (http://forumhub.com/southfood/7679.27002.03.55.19.html)
ARISI KOOZH VATHAL
MANATHTHAKKALI VATHAL
CLUSTERBEANS[KOTHTHAVARAI] VATHAL
WHITE PUMPKIN[KASI ] HALWA
WHITE PUMPKIN HALWA-II:
RAWA IDLI: (http://forumhub.com/southfood/16960.27002.03.55.19.html)
POTATO CHIPS
THAKKALI VATHAL
VENGAYA VADAGAM
IDLI MILAGAI PODI
ULUNTHU KUZHAMBU
THANNEER KUZHAMBU
ENNAI KATHTHARIKAI CURRY
PARUPPU SADHAM
MUTTON CHOPS (http://forumhub.com/southfood/13707.27002.03.55.19.html)
SUNDAIKKAI THOKKU
KUZHI PANIYARAM
NEYYAPPAM (http://forumhub.com/southfood/523.27002.03.55.19.html)
Dry chicken masala (http://forumhub.com/southfood/21625.27002.03.55.19.html)
PORITHTHA KUZHAMBU
PORITHTHA KUZHAMBU-II
Mysore pak
VAAZHAIPOO VADAI: [BANANA FLOWER SNACK]
vathal kuzhambu (http://forumhub.com/southfood/12131.27002.03.55.19.html)
puliyita keerai
chow chow curries
KEERAI SAMBAR (http://forumhub.com/southfood/29548.27002.03.55.19.html)
ULUNTHU VADAI OR METHU VADAI
INJI KUZHAMBU
JAVVARISI PANIYAARAM
POTATO PODIMAS
POTATO PORIYAL
INSTANT DOSA (http://forumhub.com/southfood/23511.27002.03.55.19.html)
THAKKALI KUZHAMBU:{Tomato kuzhambu}
KEERAI KUZHAMBU: (http://forumhub.com/southfood/29575.27002.03.55.19.html)
PARUPPU URUNDAI KUZHAMBU:
POTATO FRY[microwave]: (http://forumhub.com/southfood/9463.27002.03.55.19.html)
PONGAL KUZHAMBU
PARUPPU PODI-1:
PARUPPU PODI-2
SARKKARAI PONGAL
VEN PONGAL
JEERAKA RASAM. [CUMMIN RASAM]
PARUPPU RASAM
(http://forumhub.com/southfood/24945.27002.03.55.19.html)
COCONUT BURFI:
SCRAMBLED TOFU SANDWICH
POLI:
(http://forumhub.com/southfood/27727.27002.03.55.19.html)
SAMBAR
ADAI
RAWA LAADU [RAWA URUNDAI]
SWEET SAMOSA (http://forumhub.com/southfood/16414.27002.03.55.19.html)
CHETTINADU CHICKEN VARUVAL
vadaikari
VADAI CURRY (http://forumhub.com/southfood/12581.27002.03.55.19.html)
GULAB JAMUN
SOMASA
mushroom
CASHEW NUT PAKODA
GUN POWDER (http://forumhub.com/southfood/12857.27002.03.55.19.html)
MASAL VADAI
MURUNGAIKKAI RASAM
CHICKEN RASAM (http://forumhub.com/southfood/9902.27002.03.55.19.html)usage of clay pots
ADHIRASAM
RAWA IVDI-II (http://forumhub.com/southfood/14907.27002.03.55.19.html)
GARLIC SAMBAR[SALEM SAMBAR]
VATHAL KUZHAMBU PODI
curd
RED KIDNEY BEANS AND PATOATO FRY (http://forumhub.com/southfood/21357.27002.03.55.19.html)
VATHAL KUZHAMBU
COCONUT PODI
CURRY LEAVES PODI
RAVA KESARI [MICROWAVE]
CARROT HALWA [MICROWAVE] (http://forumhub.com/southfood/20425.27002.03.55.19.html)
SEEDAI
BADHUSHA (http://forumhub.com/southfood/22633.27002.03.55.19.html)
SOYA BALLS VEGETABLE MASALA
SOYA FRY
SAMBAR SADHAM
KADHAMBA SADHAM (http://forumhub.com/southfood/11822.27002.03.55.19.html)
Mrs.Soma's recipes
CHETTINADU CHICKEN GRAVY
KAIMAH THOKKU:[MINCED MUTTON THOKKU]
PALGOVA [MICROWAVE]: (http://forumhub.com/southfood/18064.27002.03.55.19.html)
Chettinadu potato cuury
vadagams (http://forumhub.com/southfood/10225.27002.03.55.19.html)
VENTHAYA RASAM [FENUGREEK RASAM]:
Vendaikkai pachadi
sambar
(http://forumhub.com/southfood/1831.27002.03.55.19.html)
VEGETABLE KURUMA
VATHTHAL KUZHAMBU-III (http://forumhub.com/southfood/4285.27002.03.55.19.html)
RAWA DOSAI
VENDAIKKAI PORIYAL [LADY’S FINGER PORIYAL]
VENDAIKKAI PACHADI
VENDAIKKAI Aviyal
RIBBON PAKODA-I:
RIBBON PAKODA-2
HALBHAI (http://forumhub.com/southfood/17573.27002.03.55.19.html)
THENGAIPAL RASAM [COCONUT MILK RASAM]
GARLIC RASAM
TOMATO PICKLE (http://forumhub.com/southfood/23329.27002.03.55.19.html)
simple rasam
TOMATO THOKKU-1:
TOMATO THOKKU-2
CHICKEN MARINADE
Fish MARINADE
Mutton MARINADE
NAVARATHNA KURUMA
chettinadu chicken by KH (http://forumhub.com/southfood/16265.27002.03.55.19.html)
correction
BRINJAL CHUTNEY
BRINJAL FRY (http://forumhub.com/southfood/28518.27002.03.55.19.html)
Palak paneer tips
PANEER:
PAVBHAJI MASALA POWDER:
(http://forumhub.com/southfood/10253.27002.03.55.19.html)
COCONUT BURFI, 'without syrup making, stirring etc' (http://forumhub.com/southfood/8206.27002.03.55.19.html)
THATTAI PAYIRU ADAI
PEANUT PUNNAKKU CHUTNEY
SWEET MURUKKU
SAGO ADHIRASAM (http://forumhub.com/southfood/12443.27002.03.55.19.html)
Seedai
(http://forumhub.com/southfood/18949.27002.03.55.19.html)
sukku thipili marundhu
TOMATO SOUP
JEERAKA RASAM. [CUMMIN RASAM]
SNAKE GOURD KOOTTU-III
SNAKE GOURD PORIYAL (http://forumhub.com/southfood/6165.27002.03.55.19.html)
RIBBON PAKODA-I
RIBBON PAKODA-2
BHADHUSHA (http://forumhub.com/southfood/7605.27002.03.55.19.html)

[Oldposts]

Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .


Dear hubbers,
I am from Thanjavur in Tamilnadu eventhough I am residing in the middle East for the past 27 years. Thanjavur is famous for its filter coffee as Mayiladuthurai is famous for its masal vadai,Kumbakonam is known for its 'kothsu',chetti Nadu[Which consists of Karaikudi,pudhukkottai,sivakangai] is famous for its paniyarams,appams,chicken specials etc,thirunelveli is famous for its 'sothi kuzambu'and Madurai is famous for its briyanis.I really wish to bring out the specials of tamilnadu in this thread so that each and every hubber could be benefitied from it.I also wish to share the recipes from my collection with all of you. All the hubbers from various districts could share their precious recipes here.Here I really miss Mrs.Soma who shared her valuable recipes from rare vegetables. First I am starting with the 'tiffen varieties'.

AAPPAM[with boiled rice]
Ingredients needed:
Boiled rice-1/2 kilo
black gram-one handful,
fenugreek seeds-1sp
thich fresh curd-1/2 cup
one day old cooked rice-1 handful
enough salt to taste
Method:
soak the rice and the black gram with the f.seeds seperately for 8 to 12 hours.
Grind the black gram first and when the batter is soft enough add the cooked rice and the curd and grind it very smoothly.
Then grind the boiled rice seperately to a fine consistency.
Mix both batter very well and let it ferment for the whole night.
In the morning you can make fresh aappams.In the Thanjavur side the accompaniment will be vellappaagu and thick coconut milk.At the serving time we can pour first vellappaagu over the hot aappam and then pour coconut milk occording to our taste.Some people enjoy the aappams with mutton stew or vegetable thengaipaal korma.





Dear Uma!
Have you asked for the sweet,Asoka?
It is prepared with split moong dal,plain flour or wheat flour and sugar.

[Oldposts]

Dear Shakthi!
I have just sent the atatchment of my recipes for you!

[Oldposts]

Dear Rathi!
I have just sent you the atatchment of my recipes.

[Oldposts]

Dear Deepa Ganesh!
Welcome to the forum hub. Here is the recipe for Boondhi laadu
BHOONDI LAADU:
Ingredients:
Gram flour- 1 cup, sugar- 1 ½ cups, fried cashew nuts- 2 tbsp, fried raisins- 2 tbsp, cardamom powder- 1 tsp, ghee- 2 tsp, a pinch of salt

[Oldposts]

BHOONDHI LAADU[CONTD]:
Procedure:
Prepare a batter like dosa batter with the gram flour with a pinch of salt. Heat a kadai and pour enough ghee. The fire should be medium. Hold a bhoondhi karandi above the oil and then pour 1 heaped spoon of batter on the karandi. The small pearl like balls will fall on the oil. Fry them to a light crisp texture.[until they are half-done] They should not be exactly crisp. Take them out and place them on a big kitchen paper towel. Finish all the batter like this.In another kadai, add the sugar and pour water to the top level. Make ‘kambi paagu’ and then add the cardamom power. Add all the bhoondhi with all the other ingredients and mix well. Keep this covered for ½ hour. Keep mixing well twice in between. Then make balls when the mixture is still warm.

[Oldposts]

Thank you, Mrs.mano.

BTW, Have read recently about achu murukku. Is it different from our kai murukku?

Can u suggest me a good brand name to make achu murukku ? Also, pls tell me whether is it ok to buy achu for kai murukku? Saw in the platform corner, but dont know how it will work! any idea..

Take your time and reply me whenever u find time..Thanks..

[Oldposts]

And, Mrs.Mano, the reason I asked you abt the origin of the athirasam-when I told my folks that made athirasam, they were all so surprised incl. my grand mother.

Even, she could not recollect such a recipe and they were all curious to know abt the same. Then only, it came to my mind to ask abt the details.

Appreciate your patient and elaboration of the same.

[Oldposts]

Hello Mrs.Mano
I tried ur recipe for idly sambhar powder, i made the powder and added to sambhar, it was very tasty. friends who came home drank the sambhar. Thanks a lot for great recipes.
Kz

[Oldposts]

I WISH ALL THE MUSLIM FRIENDS A VERY HAPPY EID!
EID MUBARAK!

[Oldposts]

Dear Mrs. Mano,

How r u? I prepared rice flour as per ur method for puttu. When i prepared puttu on the same day, it came out really soft and took only 15 mins to cook. But when i made it yesterday, it took very long time to cook. I thought it needs more moisture, so sprinkled little water.But then lumps formed, what's the reason for this? Can u pls explain Mrs. Mano?

Thanks in advance! Take care Mrs.Mano!

[Oldposts]

Dear Mrs Mano,
Please send me the attachment of your recipes.
Thanks in advance.
Regards,
Saji

[Oldposts]

Dear Mrs Mano,
I am not sure whether they call it sweet asoka, but it is mung dhal halwa with coconut, milk, jaggery etc, may be u can give me the recipe for sweet asoka pls. as you recipes are always tasty.. i will try it out. thanks a lot mrs mano.

[Oldposts]

Hi Mrs.Mano,
This is really great. You are doign a fab job... Can anyone send me the entire collection of Mrs.Mano's recipes.
Really a great job!!!! Also another thing... How do we make soft chappathis???

[Oldposts]

Hello saji and Madhavan,

I've Mrs. Mano's recipe collection with me, if u guys want i can send it to u. I have two collections, one will have only Mrs. Mano's recipes and other will have all the recipes posted by Mrs. Mano including recipes taken from cookery book etc. Just let me know which one u want!

[Oldposts]

I am posting a few recipes on POTATO. I have already posted the recipes of potato fry, and potato podimas.
POTATO MASALA CURRY:
Ingredients:
Potato- 250 gms, Coconut- ½ , Red chillies- 10,Coriander seeds- 2 tsp,
Gram dal[ Pottukkadalai]- 1 tbsp, Sambar onions- 6,Fennel seeds- 1 tsp, Poppy seeds- 1 tsp, Cinnamon- 1 piece, Garlic flakes-10,Chopped ginger- ½ tsp, Chopped coriander – 1 tbsp
Mustard seeds- 1 tsp, Chopped onion- 1 cup, Crushed tomatoes- 1 cup
Turmeric powder- ½ tsp, Oil- 4 tbsp, Salt to taste

[Oldposts]

POTATO MASALA CURRY{CONTD]:
Procedure:
Boil the potatoes, then peel the outer skin and cut into cubes. Extract thick milk out of the coconut. Grind the red chillies with the coriander seeds, poppy seeds, fennels seeds, cinnamon, sambar onions, gram dal, garlic flakes, ginger, and coriander leaves to a fine paste. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the chopped onions and the tomatoes with the turmeric powder. Cook them until they are well mashed and the oil floats on the surface. Add the ground masala and the potato pieces with enough salt. Cook for a few minutes till every thing is combined well. Then add the coconut milk. Cook for a few minutes.

[Oldposts]

POTATO CAPSICUM FRY:
Ingredients:
Potato- 250gms, Capsicum [diced]-1 cup, Red chilli powder-1 tbsp, Turmeric powder- 1 tsp, Fennel powder- 1 tsp, Sliced onions- ½ cup, Garlic paste- 1 tsp, Oil- 4tbsp
Salt to taste
Procedure:
Boil the potatoes, peel the outer skins and then cut them into cubes. Marinate them with the turmeric powder, chilli powder, garlic paste, fennel powder and enough salt for ½ hour. Heat a kadai and pour the oil. When it becomes hot, add the onion and fry it until it becomes brown. Then add the capsicum pieces and fry for a few mintes. Then add the potato pieces and fry until they are well cooked and roasted.

[Oldposts]

Hello R!
Achu murukku is a tasty sweet. There are many kinds of ‘achu’ available in the shops. It is also called achchappam mould. It is prepared by dipping the achchappam mould in the prepared rice batter and then dipping again in the hot oil. Usually eggs are added in this recipe. Regarding kai murukku mould- I always prefer to make it with my fingers and so I have never tried with it.

[Oldposts]

Dear Kz!
Thanks a lot for the feed back and the compliment on the sambar powder. As you have said, all the guests especially my son’s friends who visit my house like to drink the sambar always.

[Oldposts]

Hi KH,
Can you pls send me the collection of Mrs.Mano's recipes...I'm new to cooking...Guess it might help me to learn gud cooking...:) Thanks in advance...

[Oldposts]

Thanks, Mrs.Mano for the details.

[Oldposts]

Hello Dev,

Which collection do u want me to send? Do let me know, so that i can send it ASAP!

[Oldposts]

Dear KH!
If you prepare the puttu flour either by frying or by steaming, then it will last to months normally. When you make the puttu, first mix a little salt with the flour evenly [a pinch for 2 cups]. Then sprinkle warm water on it and mix well with the fingers. If you hold the flour with yr fingers, it must form a shape. If you then release the flour, it must flow down feely from your fingers. That is the correct consistency. Sometimes, if we add a little more water, then the lumps will be there. Put the flour in a food processor and run it for a few seconds. Then you will get even puttu flour.

[Oldposts]

Dear Mrs. Mano,

Thanks a lot ur explanation. I did add little salt, but mixed with warm water which i used to sprinkle on the flour. And i also put them in the food prcessor for few mins, but nothing worked. should i dry fry the flour before making puttu? Anyway, i will try one more time and let u know.

By the way Mrs. Mano, can u post a recipe for veg briyani, the one tastes like almost chicken briyani which we get in restuarants. Hope u will find some time to post a tasty recipe.

Thanks again, take care!

[Oldposts]

Hello Madhavan!
Welcome to Forum hub!
Thank you very much for the compliments. Mrs. KH will send you the attachment of my recipes. For getting soft chappathis-for 2 cups of wheat flour, add 1 tbsp of fresh curd, and 2 tbsp of plain flour with ½ sp of baking powder and knead it with warm water[not hot water] to a smooth dough. You will definitely get soft chappathis.

[Oldposts]

Hi KH,
Thanks for the response. I would love both the collections. The more the merrier, isnt it?

Saji.

[Oldposts]

Hi Mrs.Mano,
Thanks a lot for your response on coconut scrapers. I am from Chennai only and have tried quite a few of those available in T.Nagar vessel shops, but yet to find a proper one!

I tried your recipes for Rasmalai & Chicken 65, though the taste was excellent for both, it was little hard to eat. How long should I knead the dough for Rasmalai, must I add some water/milk to make it soft because I got shiny, smooth but little tough dough. So, even the surface of Rasmalai was uneven with irregular edges, and inside was little solid too, not at all spongy soft. And must I keep the marinated chicken in fridge or room temperature for best results ? Should I fry it as soon as I take it from the fridge ? Though the chicken was very fresh, the fried pieces were hard & chewy to eat, how to keep it soft/crispy?
Do advice this , whenever you are free. Thanks.

[Oldposts]

Hello Saji,

I've send u 2 attachments. It has Mrs. Mano's recipes as well as all the recipes posted by her.

Happy Cooking!

[Oldposts]

i also would like to have both the collections .please send me also .thankyou soooo much. :)
rose3maria@yahoo.com

[Oldposts]

Dear Mrs.Mano,
Your recipes are soooo good.I sincerely appreciate your selfless service.
Dear KH ,
Could you please send both the recipe collections of Mrs.Mano to my email ramkumar324@yahoo.com.Thanks a lot KH in advance.

[Oldposts]

Hi KH ,
Could you please send the recipe collections of Mrs.Mano to my email dev_t2001@yahoo..co.in

Thanks in advance KH

[Oldposts]

Hi Rama and rose,

I've sent the attachments to u both. As i said early it has all recipes posted by Mrs. Mano in this thread, including recipes from cookery book and recipes from friends etc along with so many recipes of Mrs. Mano!

Happy cooking!

[Oldposts]

Heelo dev,

I've sent u mrs. Mano's recipe collection, hope u have recived them!

[Oldposts]

Received the recipe collection.Thanks a ton KH and Mrs.Mano.

[Oldposts]

Thanks KH...I've received it...

[Oldposts]

Hello Mrs.Mano.
I have a doubt regarding paruppu urundai kolambu, the urundai becomes hard after cooking, why is it so?Pls answer when u r free.
Thankyou.
Kz

[Oldposts]

Hi,
I had read a week back that someone had got translated Revathy Shanmugam's recipes to English. If so, can you please mail the collection to susan0913@yahoo.com

-Thanks,
Khushi.

[Oldposts]

Dear KH, could you please also send me all her collections? I love her recipes. if you could please send me all recipes posted by Mrs. Mano in this thread, including recipes from cookery book and recipes from friends etc I would be DELIGHTED. This is really very sweet of you all.

[Oldposts]

Hello Mrs.Mano,

Tried potato fry(recent version) and snake gourd III(substituted with zuchini, and they both were really delicious. Though the kootu belongs to a simple version, it went very well with chappathi. I added more milagu and it was so good. Thanks..

And with potato, did not have c.milk. So, ground the other ingredients with coconut. With enna kathirikai kuzhambu, it was simply superb..Thank u once again.

Have a query for you-for karthigai deepam, we are using the agal(man vilaku). I dont know how to remove the oil stains or wash? Do u have any idea? Every year, I am litting the vilaku with the old stain!!

Hoping for a solution from you..Take care, bye

[Oldposts]

Mrs. Mano,
Very nice to know that you are from Thanjavur...a place known for tamil culture. I am an Iyengar from Mysore. Do you happen to know the recipe for Kadambam? If yes, please let me know. I have been searching for it desparately. Thanks

[Oldposts]

Hi KH:

I request you to send me the recipe collections to seetha_kris@yahoo.com.

Thanks in advance!!

[Oldposts]

Hi Rathi and Seetha,

I've sent 2 attachments of recipes, pls do check and let me know!

Happy cooking!

[Oldposts]

Dear Uma!
With the ingredients you have mentioned, I can post a sweet with Mung dal[green gram]. But it is called as Mungdal puttu. It is not called as Mung dal halwa. But I am also posting a few recipes of mung dal halwa here.

[Oldposts]

MUNG DAL PUTTU [PAYATHTHAMPARUPPU PUTTU]:
Soak ¾ cups of green gram in water for 1 hour. Drain the water and grind it coarsely without adding any water. Then steam the ground paste for 15 minutes and then scramble it like breadcrumbs when it is cooled. In ¼ cup of ghee, fry first 2 tbsp of cashew nuts to a golden colour and then fry the green gram on slow fire until it turns like real breadcrumbs and it is fried well. Then add 2 handfuls of shredded coconut and fry for few minutes. Simultaneously, prepare syrup with ¾ cup of jaggery. If you pour a drop of the syrup in water, you should make a soft ball out of the drop. That is the correct consistency. Pour this syrup to the green gram mixture with 1 tsp of cardamom powder and cook for a few more minutes until every thing is combined well.

[Oldposts]

MUNG DAL HALWA:
Soak 250 ms of green gram in water for an hour and then drain the water. Grind it to a paste. Make thin syrup [kambi paagu] out of 500gms of sugar. Heat a kadai and pour 1 cup of ghee. Add the ground paste and cook on slow fire until it is cooked. Then add the syrup and cook further until the halwa leaves the sides of the vessel. Add fried cashew nuts and almonds. Put off the fire.

[Oldposts]

ASOKA:
Pressure cook 1 cup of green gram with enough water to 3 whistles. Then mash it finely. Add 2 cups of sugar to it and mix well. Heat a kadai and pour 1 to 1 ½ cups of ghee. Add ½ cup of plain flour and ½ cup of wheat flour to it with 2 tbsp of broken cashew nuts. Fry it on slow fire until a nice aroma fills the air and it changes to a golden colour. Add the green gram mixture and cook until the halwa is well cooked and leaves the sides of the vessel. Mix a pinch of kesar colour in a tbsp of milk and add it with 1 tsp of cardamom powder to the halwa and mix well.

[Oldposts]

Hello Mrs.Mano,

Can U post recipes for different types of cakes & the recipe for caramel custard...I really appreciate ur work...Ur recipes r very useful for beginners like me who r far away from home with no one to help...Thanks a lot...:)

[Oldposts]

Hi,

Can anyone help me remove stain from the microwave oven...I tried making cake & burnt it... It has stained the inside of the oven...:(

[Oldposts]

Hello Dev!
Welcome to the forumhub!
I will post a few recipes of cakes soon!

[Oldposts]

Thanks Mano...while posting the recipes,pls let me know how to bake cake using microwave oven...

[Oldposts]

Hello Mrs.Mano,

Can you suggest me a recipe for appam(neyyappam or ordinary appam) which we make with vellam without waiting for 3 days and onion? Because, in your recipe, it says that we have to wait for 3 days.

I need one which we grind and make immediately for pooja purpose.

Pls do suggest me soon..sorry for the botheration.

Thanks

[Oldposts]

Hi R,
When is karthikai deepam?
Thankyou
Kz

[Oldposts]

Dear Mrs.Mano,
I made your dhaniya and tomato chutney today and my family liked it so much.I have a doubt whether your chutneys like radishchutney, cabbagechutney and vendakkaichutney has to be taken with rice or with idli dosa.Reply me when you find time.Thanks.

[Oldposts]

Kz,

karthigai deepam is on 26th of November(friday).

[Oldposts]

Thankyou R

[Oldposts]

Hello R!
I have not enough time to search in my file as i am held up with so many commitments. I always need a few days time to post a good recipe. So here I have pasted a recipe of neyyappam for you.
http://recipes.newkerala.com/snacks-recipes/unni-appam-neyyappam-recipe.shtml (http://recipes.newkerala.com/snacks-recipes/unni-appam-neyyappam-recipe.shtml
)

[Oldposts]

Dear Rama!
Thanks a lot for the feedback.
All the chutneys are suitable for Dosai and Idly only.

[Oldposts]

Hello Dev!
Which type of cakes recipes you want to have-either by gas oven or microwave oven? Please clarify. If you want information about microwave cooking-baking, then the following link will be helpful.
http://www.ivillage.com/food/ckschl/equip/articles/0,11731,165867_687,00.html?arrivalSA=1&cobrandRef=0&arrival_freqCap=1&pba=adid=12304533

[Oldposts]

Hi Mano,

I waould like to have cake recipes done using gas or microwave oven...I don't have a conventional oven...Anyways,I'll try recipes from the link U've mentioned & get back to U...It's so kind of u to reply so soon...Thanks very much...

[Oldposts]

Hello Mano,

Do U know the recipe for the Andhra style dhal served with meals in Andhra restaurents(like Bheemas,Nandhini etc) in Bangalore?...I don't know the name of the dhal...it's usually a mix of dhal & greens or vegetables...I've tried many andhra dhal recipes from the net but am not able to get the taste of the dhal served in those restaurents...I guess they add some masla powder which gives that taste...
& can u post recipes for chats like bhel puri,paanipuri etc... Hmmm...I really miss all those yummy food we used to get in B'lore...

[Oldposts]

That is ok, Mrs.Mano.. Understood your problem..

[Oldposts]

Thanks for the link..

[Oldposts]

Hi Mrs.Mano,
I tried your recipe of Carrot Halwa in Microwave and it came out simply superb! Thanks so very much for posting such a quick & delicious dish, it really tasted very good.
How do we use condensed milk for making sweets like basandhi, halwas / barfi types etc., on gas stove itself, without using microwave oven? Please can you post such sweets recipes, because my mum doesn't have microwave but is keen on using Milkmaid to do milk burfi/ laddu varieties etc.. Hope you can post, whenever you are free. Sorry for troubling, Also, hope you haven't forgetten my previous doubts on Rasmalai/chicken 65.
Bye, reply leisurely.
Thanks a lot.

[Oldposts]

Hi Mano,
I tried ur tamarind aval upma...Hmmmm...yummy it was...saapitite irukalaam pola irunthichu...Hats off to u...:)

Thank u very much...

[Oldposts]

Dear friends!
As this thread is going to be migtated in the new forum hub, I will meet you all there and post the replies and recipes there once the management has successfully transferred this thread.
I thank you all!
<a name="last"></a>

[dev]

Hello KH,

Can u pls send me the collection from recipe books that u have...U've already sent Mano's recipe collections...Now I would like to have the other collection too...

Sorry for the trouble...I could've asked u to send both at the same time... really sorry abt it...

[NOV]

Dear friends!
As this thread is going to be migtated in the new forum hub, I will meet you all there and post the replies and recipes there once the management has successfully transferred this thread.
I thank you all!
<a name="last"></a>



A warm welcome to Mrs Mano and everyone of you who had posted in this most wonderful thread. I am very much a beneficiary of Mrs Mano's recipes as most people here.

To good food and a great time!
Cheers!

[Roshan]

Welcome to Mrs. Mano and all regular participants :) The recepies and tips provided here had helped me a lot. Look forward to seeing more :)

[pr]

Hi
A test message

[Mrs.Mano]

Hello Nov!
Kindly accept my heartfelt thanks for the welcoming note. I am happy that this cookery thread will flourish finely without any hindrance.

[Mrs.Mano]

Hello Roshan!
Thanks a lot for the encouragement. I am sure tasty and delicious will follow soon.

[Mrs.Mano]

Hello Dev!
I haven’t tasted that type of sambar yet. But I think that I have that recipe- This Karnataka sambar recipe is also called as ‘KUTU’. If you want this recipe, I will post it later. Thanks a lot for the feedback on Aval puli uppuma and I am happy that you have enjoyed it very much. Here I am posting a few recipes of cakes for you! These are all prepared by Gas oven.

CHOCOLATE AND ORANGE CAKE:
Ingredients:
Butter- 100gms, eggs-2, yogourt-1/2 cup, sugar- 1 cup, orange juice- 5 tbsp, plain flour-2 ½ cups, baking soda-1sp, grated chocolate-175gms, orange rind-1 tbsp
Procedure:
Sieve the flour with the baking soda twice. Beat the butter with the powdered sugar well. Then add the eggs one by one and beat well to a fluffy texture. Then add the orange juice and the yogurt and beat for a few seconds. Then add the flour and the chocolate and mix lightly with the fingers. Pour in a baking tray and bake for 20 to 25 minutes at 160 degree C.

COFFEE CAKE:
Ingredients:
Butter- 125 gms, castor sugar- 175gms, dark brown sugar- 25gms, eggs- 2, plain flour- 225 gms, baking powder- 1 tsp, ground cinnamon- 1 tsp, instant coffee-2 tbsp, milk-175ml, cream- 1 cup, sugar- 2 tbsp
Procedure:
Preheat the oven to 160 Degree C. Grease 2x20 cm sandwich tins. Mix cream and 2 tbsp of sugar well and keep aside. Sieve the flour with the baking powder and the cinnamon powder twice. Beat together butter, castor sugar and the brown sugar well. Pour the eggs and whisk finely. Add the flour mixture little by little mixing with the fingers. Blend coffee with the milk and add this to the batter. Divide it between the two tins. Bake for 2o to 25 minutes. When cooled, sandwich together with whipped sweetened cream.

[Mrs.Mano]

• From: Kamakshi (@ 195.229.241.188) on: Wed Nov 17 15:38:54 EST 2004
Dear Kamakshi!
It is surprising that you couldn’t buy a good coconut scrapper even in Chennai! At Kumbakonam and Thanjavur, you can get good coconut scrappers. If I happen to see a good coconut scrapper here, I will tell you about it immediately.
About Rasamalai- it will be very soft once it is prepared and the size of it will also be doubled once it is simmered in the milk. The quantity of yr cup may vary with the correct quantity. So I have measured the milk powder with my cup’s quantity. It is measured to 100gms of milk powder. So you can measure to 100gms and then try again. There is no need to add either milk or water. Then you can’t get the original taste and also yr preparation may go wrong. It will take just a few minutes to get soft dough. First mix all the ingredients well and then wash yr hand. Then begin to knead the mixture. There will be no uneven surface or cracks.
About chicken 65-keep the marinated chicken in the fridge for some hours. You can mix the ingredients and keep it covered over night. You can immediately fry it when you take it from the fridge. Do not fry for a long time. It will become hard. As you have marinated the chicken for a long time, it will take only a little time to cook. Any the chicken should be fried on medium fire-not a high fire.
Thank a lot for the feedback on carrot halwa. I also like it very much for its delicious taste. I will post some sweet recipes using condensed milk soon!

[Mrs.Mano]

Dear Kz!
About Urundai kuzhambu- the ground paste of the dals should not be very dry. And also, steamed urundais will be a little harder and not as soft as the ones which we add in the kuzhambu directly.

[Mrs.Mano]

Hello R!
Thank you very much for the feedback on potato fry and snake gourd koottu-III. And I do not know anything about removing the stains on Man agal vilakku. Usually agal vilakku is bought freshly every year for the use in the native place.

[Mrs.Mano]

Hello Sandysri!
Yes. Thanjavur is famous for its culture, its beautiful temple and Tamil sangam.
About the recipe “Kadhambam”-I do not have any knowledge of it. I know only a type of variety rice which is called “Kadhamba sadham”.

[Mrs.Mano]

Dear KH!
I will post the recipe of ‘vegetable briyani’ soon!

[pr]

Dear Mrs Mano
I tried preparing chappathi according to the hint u have given for its soft texture . The chappathis were soft . But how muchever thin i roll the chappathi flour , chappathi is thick once its cooked .Why is it so ? Where did i go wrong . Pls clarify me when u find time .

[dev]

Hello Mrs.Mano,

Thank u very much for the cake recipes...& thanks a lot for such a prompt reply...I'll give it a try & let u know...I guess I'll try it using microwave oven...The trick in baking cake in microwave is tht the cake should be cooked for just 2-3 mins...The other day i kept it for 10 mins...& so burnt the cake & spoiled the oven...My oven still has ugly yellow stain all over...

Reg the Andhra dhal...I guess it's not sambar ...they call it dhal only... If u happen to visit bangalore give it a try...it comes with meals...the best I've tasted is in Bheemas & Nandhini...anyway,send in the karnataka recipe tht u mentioned,when u find time...

Thanks again Mano...

[niche]

Dear Mrs Mano,
thnaks for the mung dhal halwa recipes... will get back to you soon after ihave tried. thanks a lot...

[Roshan]

Hello to you Mrs. Mano :)

And a BIG Thank You to the admins and mods for labelling this and Mr.Hemant Trivedi's thread sticky :)

[Roshan]

Dear Mrs. Mano,

I have missed your recipe for Carrot Halwa. Could you please re produce it if possible?

Thanks :)

[RR]

I'm trying to archive the entire thread of Mrs.Mano's and Hemant's. It will be fully searchable (at post level). I'll announce when it's ready.

[dev]

Hi Roshan,

Here's Mrs.Mano's carrot halwa recipe...

CARROT HALWA [MICROWAVE]:
In a microwave bowl, add 1tbsp of ghee and 2tbsp of broken cashew nuts. Mix well and microwave them in HIGH for 3 minutes. Then add 2 cups of finely shredded carrots and mix well. Again microwave them in HIGH for 2+2+2 minutes mixing and mashing well in the intervals. Then take out the bowl and add 3tbsp of sugar which is finely ground with 5 cardamoms and 5tbsp of milk powder to the carrot and mix well. Again microwave in HIGH for 2 1/2 minutes [1+1+1/2]. This halwa will be very delicious to eat and easy to make.

Happy cooking...

[madhavan]

Hi KH... Can you pls send me all teh recipes of Mrs.MAno ???
I tried the paruppu rasam & it was simply awesome...
Thanks Mrs.Mano for the tip regarding the chappathis...
BTW, I generally prepare chappathi dough & keep in fridge for later use. If I am gonna do that, can I still add curd? I mean curd will add a little sour taste right? Also, how shd the curd be... meaning should it be very sour or not? Thanks a lot & keep up the great work... :)

[NOV]

Hello Nov!
Kindly accept my heartfelt thanks for the welcoming note. I am happy that this cookery thread will flourish finely without any hindrance.And flourish it will Mrs. Mano
If you havent noticed, RR has placed both your thread and Hemant's thread as Sticky threads, meaning which they will never go into old responses and will always remain at the top of this food forum. ungal sevai engalukku thevai. :D

[dev]

Mrs.Mano,

Can u post some Kollu(Horsegram) recipes(other than kollu paruppu & kollu rasam) when u find time...

I once tasted a kollu curry(a bit like korma) as a side dish for chapathi in an hyderabadi friend's party...I was very tasty...I don't know if it is a traditional hyderabad dish or if it is the cook's own creation...If u happen to know the recipe,pls post it...

I guess I'm demanding a lot from U...Very sorry about it...Have lots of doubts & no one to clarify it for me here... So pls bear with me for sometime...

[Roshan]

Dev,
Thanks for the carrot halwa recipe :)

[Kz]

Hello Mrs.Mano,
I tried adding the paruppu urundai directly to the kolambu and kept for few minutes , this time the urundai was soft . it was very tasty.
Thankyou for clearing the doubt.
Bye.

[dev]

Hi,

I received a mail from someone called Shiva from the ID
jaya chiththi <jaya127@yahoo.com>...I tried sending the recipes but it bounced back...So, Shiva pls send me any alternate ID & I'll forward the recipes ASAP...

[dev]

Hi Mano,

Need a clarification...In paruppu urundai Kuzhambu,U've asked to use lenthils...Which dal does it stand for?...I guess it's thuvar dal...am i right?

[Mrs.Mano]

Hello Dev!
Baking cakes in micro oven takes usually 6 to 7 minutes in baking mode. Hope you will get good results.
And lentil means thuar dal[thuvaramparuppu.]. I never happened to taste the kollu dish you have mentioned. But it can be used as we use chick peas, dried peas, karamani and kidney beans. If I happen to come across any nice kollu dish, I will inform you about it. Here I am posting the Karnataka dhal recipe for you. This I have taken from a cookery book.
KUTU:
Pressure cook 1 cup of lentils with 4 cups of water. Soak a small lime sized tamarind and extract its thick juice [1/2 cup]. In a tsp of oil, roast 1 tbsp of black gram, 1 tbsp of Bengal gram, ½ sp of cumin seeds, ½ sp of fenugreek seeds, 4 red chillies, and 1 spring of curry leaves. When cooled grind it to a paste. Heat a kadai and pour 4 tbsp of oil. When the oil becomes hot, add 1 tsp of mustard seeds. When they splutter, add the cooked lentils with 3 ladies fingers[ which are cut and then fried in a little oil], 2 crushed tomatoes, and 2 bringals which are cut into medium pieces with enough salt and 1 tsp of turmeric powder. When the vegetables are almost done, add the ground paste and the tamarind extract. Let the dhal cook for some more minutes.

[Mrs.Mano]

Dear Pr!
In which type of tawa/dosaikal have you prepared the chappathis? Because the chappathis prepared in non-stick tawa/dosa plate are always soft than the ones we prepare with the iron dosa plate. Other than this, I could find no reason .

[gita]

Dear Mrs Mano,

I made Wheat Gulkand and it turned out very good.But I stilll have the following doubts.
1.When I added wheat to ghee there was more ghee like atta was floating in ghee .Should I just drench the atta in ghee and try.
2.Should I boil and reduce the milk and add or just add boiled milk.
3.The sweet thickened too quickly .How can I make sure that the atta is cooked.
4.If I keep turning after it gets thick will I loose the texture.

Thanks in advance,

Gita

[pr]

Dear Mrs Mano
I prepared chappathi in iron dosai kal . But usually when i prepare chapathis without adding any baking powder (just flour , warm water salt) chappathis were thin . These chappathis were more kine of like kulcha or paratha. It was yummy. My husband thought that these were parathas or naans . Anyway i will try in a non stick pan .
Mrs Mano Could u pls the post the authentic recipe of paruppu usili whenever u find time . Thank u very much . Take care and bye

[dev]

Hi Mrs.Mano,

Thank u very much for the kutu recipe & microwave baking tips... Will try the Kutu & get back to U...

Have a nice day...every day...:)

[Mrs.Mano]

Hello Madhavan!
Thanks a lot for the feedback on Pruppu rasam.
About chappathi-always mix fresh curd when preparing the dough. There will be no problem if you keep it in the fridge. If you can cook it within 2 days, you can keep it in the fridge. Otherwise, you can pack it in butter paper or wrapping paper in 2 or 3 portions and keep them in the freezer. When you want to cook it, you must take it and keep it in the fridge overnight. In the morning you can prepare chappathi from it.

[Mrs.Mano]

Hello NOV and RR!
Thank you very much for placing my thread on top and mentioning it as sticky thread. This inspires me to work on this thread devotedly and enthusiastically with much commitment and involvement. Thank you once again!

[Mrs.Mano]

Hello Dev!
I forgot to mention one thing. Do not feel sorry for asking so many questions about cookery. This is not at all a trouble for me. As I am much interested in cookery, I will always post recipes, tips and suggestions very happily. Only I need a few days time to post recipes sometimes. That is all.

[Mrs.Mano]

Dear KH!
Here is the recipe of vegetable briyani for you! This is a Moghal type of veg Briyani.

VEGETABLE BRIYANI:

Ingredients:
Briyani rice- 3 cups, enough ghee, milk- ¼ cup, cashew nuts- ½ cup, raisins- ½ cup[optional], cauliflower florets- 250gms, potatoes[cubed]- 250gms, carrot[cubed]- 100gms, frozen or fresh peas- 1 cup, finely chopped tomatoes- 1 ½ cups, cinnamon powder- 1 tsp, chilli powder- 1 tsp, turmeric powder- 1 tsp, coriander powder- 1 tbsp, grated ginger- 1 tsp, crushed garlic- 1 pod, Fresh curd- ¾ cup, green chilli [chopped]- 2 tbsp, cream- 1 cup, big onion-6 to 8[ sliced], salt to taste
Powder the following ingredients coarsely:
Cinnamon- 3 pieces, cloves- 5, cardamom- 5, peppercorns- ½ sp
Procedure:
Fry the onion slices in a little ghee to brown and keep them aside. In the same kadai, add more ghee and add half of garlic, half of the cinnamon powder, coriander powder, chilli powder and the turmeric powder. Stir for a minute and then add the vegetables with enough salt and water. Cook the vegetables on medium fire. Beat the curds and add the remaining garlic, cinnamon powder and the ginger. Mix well and add this to the vegetables. Mix well, cook for a few minutes and keep them aside. Heat a vessel and add enough ghee. Fry the roasted powder for a few seconds. Then add cashew nuts and raisins and fry for a few seconds. Add the rice with 6 cups of water. Cook until all the water is evaporated. In a large vessel, spread 1/3 portion of the rice. Sprinkle some cream, milk and onion slices. Spread half of the vegetables. Again spread the rice with the onion and other ingredients. Again spread the remain vegetables and spread the last portion of rice on top and sprinkle tomato pieces, and green chillies . Pour some ghee. Place in a slow oven and cook for 20 minutes.

[dev]

Hello Mrs.Mano,

I don't have words to express my gratitude...Thank u very much...

Will come back with more & more que for sure...

[dev]

Hi Mrs.Mano,

How many grams or ml is 1 cup equal to,in ur recipes?... is it 1 teacup(225ml) or is it 100ml (as U've mentioned in a reply to a query on rasmalai)?

[Kz]

Hello Mrs.Mano,
I prepared therattu paal yesterday, it had a little sour taste as i used more lemon juice to curdle the milk, what else can i do to avoid it? and i added karupatti directly, can i make paagu of karupatti and then add? in the karuaptti there is some sand or dust particles, if i make paagu i can strain it right, thats why i am asking. Thankyou.
Bye.
Kz

[dev]

Hello Shiva,

I've sent Mrs.Mano's recipe collection to ur gmail account...Check it out & let me know if U've recieved it or not....

[dev]

Here is a recipe for Mushroom curry which i read from a cookbook... I tried it Y'day & it was just great...

Ingredients
10 large button mushrooms, quartered
1 teaspoon ginger-garlic paste
2 tablespoons onion paste
1 teaspoon tomato puree
1/4 teaspoon chilli powder
3 tablespoons curds
1/4 teaspoon garam masala
1 tablespoon oil
Salt to taste
For garnish
2 tablespoons chopped coriander

Method
1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
2. Add the tomato puree and chilli powder and stir for some time.
3. Add the mushrooms and saute till they are tender.
4. Finally, add the curd, garam masala and salt. Mix well.
5. Garnish with coriander and serve hot with chapathi

Instead of onion paste,tomato paste & gin-gar paste i chopped everything & sauted onion,gin ,gar in 1 tsp oil...& then added tomatoes..cooked for a min...took off the flame & let cool...& the ground it with chilli powder & added back to the pan & let boil for a while with little water & proceeded as given in the recipe. This way we can reduce the consumption of oil.Remember not to cook for a long time afer adding the curd...just mix it & take off flame...

[dev]

Hello Mrs.Mano,

I tried the coffee cake in microwave...the taste was good but it was a bit chewy...not very soft...I cooked at 40% power for 7 minutes...can U please tell me the probable reason for the hardness?...

[madhavan]

Hi KH & Mrs Mano....
Will anyone of you send me the recipes plzzzzzzzzzzzzz.
I have been expecting ur mail for hte past several days.
Guess u r busy, but pls send me them soon. Or Saji or someone else who has all of them, pls do share them with me My id is
maddyguy12@rediffmail.com

Hope to get teh recipes soon

Madhavan

[Mrs.Mano]

Hello Mr.Madhavan!
I have just sent you the attachment of my recipes.

[niche]

dear mrs mano,
when i was going thro this forum, i saw people thanking you for suggestions on how to prepare dough for chappati (to get soft ones using curd>...) , i went thro the old responses but could not find your suggestion... pls mrs mano/anyone can help me to respost the suggestion. thanks in advance...
thanks
uma

[pr]

Dear Mrs Mano
I Have a doubt in preparing cashew burfi . It takes a very long time for the stuff to solidify . I keep stirring it for a long time . To avoid this can i cook the stuff in microwave and later transfer to stove . will it turn out good . If s , will there be any taste in difference . Thank u very much
Regards ..

[pr]

sorry typo error in my last sentence . will there be any difference in taste .

[dev]

Hello Niche,

Here Mano's tip for soft chapathi...

For getting soft chappathis-for 2 cups of wheat flour, add 1 tbsp of fresh curd, and 2 tbsp of plain flour with ½ sp of baking powder and knead it with warm water[not hot water] to a smooth dough. You will definitely get soft chappathis.

[madhavan]

Thanks a lot Mrs.Mano & Dev. I received the recipes..... :D
Will try them this weekend!!!!!

[Ivete]

Dear Mrs. Mano, how are you doing?
Could you tell me a simple way of making ghee?I want to try it for the first time but it seems a bit tricky when you don't know.
Thank you!
Ivete

[R]

Hi Mrs.Mano,

Whenever you find time, pls post me the recipes for kadala urundai/pori urundai.

Very recently, made them applying two different methods. But, I am not happy!!

In the first method, it says to get 1 thread consistency, tried. But, it took a long time for me to make balls, somehow got the shape. After a couple of hrs., it was very dry. I saw in the shops how it use to be shiny and while eating, can taste the juice of the syrup. Mine was not like that at all!

In the second method, they mentioned to stir the syrup till I make a soft ball, again failed. Though, could be able to make balls, the last couple of urundais became dry. Rest of the urundais also was just like as I cited above. Why it is happening? Where I am going wrong?

Thanks a lot for reading patiently. Pls explain me with your way of doing. Bye..

[Mrs.Mano]

Dear Gita!
As the quantity of the ghee is more than the wheat flour, it seems to be floating in the ghee. You just boil the milk and allow it to cool slightly. As you fry the wheat flour in the ghee for sometime, it will be cooked fully there. This is an easy sweet and you can make it in a few minutes.

[Mrs.Mano]

Dear Pr!
I could not understand why yr chappathi turns thick when you actually roll it into a thin round. For me, I am getting always thin chappathis.
Regarding microwave cooking of badham burfi- You can try yr idea with a little quantity. It seems to me a good idea. But do not forget to check every 2 minutes. If I happen to notice a good microwave recipe of Badham burfi, I will tell you about it.
Here is the recipe for Paruppu Usili:

PARUPPU USILI:

Ingredients:
Cluster beans- 250 gms, Bengal gram- a handful, lentils[thuar dal]- a handful, red chillies- 3, green chillies-1, asafetida powder- 1 sp, turmeric powder- 1 tsp, finely shredded coconut- ½ cup, mustard seeds- 1tsp, black gram- 1 tsp, curry leaves- 1 spring, coriander leaves- 1tbsp, oil-4 tbsp, salt to taste
Procedure:
Soak the dals in water for an hour, then drain the water and grind them with the chillies, salt and the asafetida powder coarsely. Cut the cluster beans into very fine pieces and cook them with enough salt, and turmeric powder in a little water. The cooked vegetable should be dry. Heat a kadai and pour 4 tbsp of oil. When the oil becomes hot, add the mustard seeds. When they splutter add the black gram and curry leaves. Immediately add the ground paste and fry it on slow fire until it is cooked and turns like soft breadcrumbs. Now add the cooked vegetables with the coriander leaves. Cook for some minutes until every thing is combined. Lastly add the shredded coconut and fry for a minute. Put off the fire.

[Mrs.Mano]

Hello Dev!
Normally the measurement of a cup varies with different ingredients. My cup measures 200gms of sugar like a standard cup measures. Most probably the dals would weigh the same. As the milk powder and even bread crumbs are light, a cup holds 1oo gms or less than it.
About the cake-I thought you had already known about the basic rules of a micro wave oven. When the cake is overcooked, it will turn hard and dry. In the conventional [gas] oven, we should not open often when the cake is being baked. But in the microwave oven, you can check in between and it will not affect the rising. It will bake according to the size and the type of bowl. Heavier mixtures should be cooked in ring form. A small cake will be baked quickly than a large cake. If there is a moist after having cooked for the appropriate time, it doesn’t mean that the cake is not cooked. It will dry when cooling. Duty plastic pan will give very good results.
For you I am posting here a microwave-coffee cake recipe. I hope you will try it and reply with the feedback.

COFFEE CAKE [MICROWAVE]:

Ingredients: Soft margarine-50gms, brown sugar- 50 gms, self raising flour- 75 gms, 1 large egg, 2 tsp of instant coffee dissolved in 2 tsp of milk.
Procedure:
Place the margarine, b.sugar, flour, egg and the coffee milk in a bowl. Stir only enough to make a soft smooth mixture. Spread evenly in a greased cake pan and cook on full [100%] for 4 minutes. When cooled, you can top with whipped cream and sprinkle with demerara sugar.

[pr]

Dear Mrs Mano
Thanks for posting the paruppu usilli recipe . I will try it and post the feedback . Thanks again
Regards
PR

[dev]

Hello Mrs.Mano,

I tried the coffee cake again...This time i cooked for just 2.15 mins at 100% power & the cake came out very well...It was very spongy & yummy... Thanks a lot...:)

[Mrs.Mano]

Hello Dev!
Thanks for the feedback. Which version of coffee cake you have prepared? The gas oven method or microwave oven method?

[Mrs.Mano]

Dear KZ!
Thirattuppaal is prepared by boiling and reducing the milk to an almost solid form and then mixed with either sugar or jaggery. Normally sugar is added. But some people add jaggery for the special flavour. But the syrup can not be added to this. Only jaggery is added directly. Surely there will be dust particles in it. If you add the syrup then it will be watery again and it takes again a long time to thicken. The taste will differ also.

[Mrs.Mano]

Dear Ivete!
For preparing ghee, place 250 gms of unsalted butter in a pan and heat it. The fire should be medium. Stir frequently. After the butter is dissolved, the color of the liquid will change into light brown and a nice aroma will float in the air. That is the correct consistency. If it is a white butter which is prepared in the home-2 tbsp of butter milk and a spring of drumstick leaves are added in the end for a distinct flavor. The home made butter is having much water content and so it will take a little more time. Hope these tips will be helpful.

[Mrs.Mano]

Hello R!
For making kadalai and pori urundais-the syrup must be in thick form. If we pour a drop in a cup of water, it must be able to shape into a ball-the next step to soft ball. That is called as ketti pagu. After making the syrup, pour over the kadalai or pori. When it is till warm, make balls.
For kadalai urundai- you need 1 cup of powdered jaggery for 2 cups of groundnuts. For pori urundai-you need ¼ to ½ cup of jaggery to 1 liter of pori.

[dev]

Hello Mrs.Mano,

I tried the microwave coffee cake... It came out really well... Thanks a lot Mrs.Mano...

[R]

thanks for your reply. Will apply yr method next time.

[R]

BTW, can you pls specify how much cup is a litre? thanks..

[Ivete]

Dear Mrs. Mano,
Thanks for yr reply but one thing wasn't clear for me was about filtering it. I don't know when is the time to filter the ghee.
Sorry to trouble you!
Best regards,
Ivete

[guns]

dear Mrs Mano,

I have purchased a new microwave oven now, can u pls post me or send me some recipes using microwave by email. Thanks for your reply.

Guns

[Kz]

Hello Mrs.Mano,
Thankyou for replying abt therattu paal, I curdled the milk after boiling it and then let it to get thickened, added karupatti instead of jaggery, that is how we do in home , but only the dust in karuppatti was there . as u say if i make a paagu then it will become watery and will take time to thicken.
Kz

[R]

Hello Mrs.Mano,

By any chance, do u have any tested recipe for garlic paste-the one that will come in between the garlic bread, that paste alone.

Take your time to reply..

Thanks and Bye

[Surya]

Dear MRS MANO, or anybody,
How do u make Rice KOzhukattai?

[pr]

Dear Mrs Mano
Hope u r doin gr8 . Can we try badam in place of cashew for making burfi . will it solidify to form a cake . Becoz one of my friends told that its good only for halwa and the consistency is not good for burfi . is that so . Pls clarify whenever u find time .
Thanks and regards

[dev]

Hello Mrs.Mano,

Can u pls post the recipe for Nei Urundai,if u know.... I guess it's a kerela sweet...Not very sure...

[dev]

Hello Surya,

Here is the recipe for rice kozukattai tht i took from Mrs.Mano's recipe collection...

KOZUKKATTAI:
Soak raw rice for one hour and drain the rice in a colander.
Immediately dry grind the powder finely and the flour will be chilly and silky in our hands.
Sieve the flour thrice.
Put the flour in a broad white cloth, place it in a flat bowl, cover it with the same cloth and steam the flour for 15 minutes.
Then allow it to cool down and again sieve the flour.

Place the prepared rice flour in a bowl.
Add a little [1 to 2 sp] oil and salt. Mix well. Add boiled water little by little to make soft dough.
The dough must be flexible and soft.
Take a small portion, roll into a small ball with the greased hands and flatten it thinly without cracks.
Place any kinds of pooranam[ filling ] in it and close it firmly again with the fingers.
Prepare enough kozukkattais like this and steam them in greased idli moulds for 10 to 15 minutes.
COCONUT POORANAM:
Combine 1 cup of fresh shredded coconut with 3/4 of mashed jaggery.
Add 1sp cardamom powder and place these in a hot kadai and cook on a medium fire until it is thickened.
KADALAIPARUPPU POORANAM:
Soak 1cup of bengal gram for 1 hour and drain it in a colander. Then cook the Bengal gram and mash it finely.
Place 11/2 cups of mashed jaggery in a kadai and add a little water. Make kambi paagu off it.
Add the mashed bengal gram and half coconut which is shredded finely.
Add 1sp cardamom powder and cook on a medium fire until the pooranam is thickened.
You can add green gram instead of bengal gram.
ELLU POORANAM:
Dry roast 1/2 cup of sesame seeds on a slow fire to a light brown colour.
Let it cool and then powder it.
Mash 1/2 cup of jaggery finely and add this to the powder with 1/2 sp cardamom powder.

[dev]

Surya,

I guess the above recipe is the one u asked for...I couldn't find the recipe for kara kozukattai made using rice flour... I only have the sweet kozukattai in the recipe collection...I guess u can prepare kara kozukattai using the same method...Just fry mustard,onions,chilles,curry leaves,channa & urad dhal, in oil & add to dough & then proceed as usual...Add salt as req to the flour before making the dough...

Am I right Mrs.Mano?...

[dev]

Hello Mrs.Mano,

No need of posting the recipe for Nei Urundai...I managed to find it from ur old responses...Thanks a lot...Will give it a try & let u know...

[davie]

wow this thread is awesome :P

[Kz]

Hello Mrs.Mano,
Can you please post some recipes using pavakkai, i tired making puli kolambu but it was bitter. I do only pavakkai deep fry (chips) as it isn't that bitter. Please post when u r free. thankyou.
Kz

[Mrs.Mano]

Hello R!
1 standard metric cup is equal to 250 ml of water. So you need 4 cups for 1 litre. Secondly, garlic butter is applied into the garlic bread-not garlic paste. Do you need it

[Mrs.Mano]

Dear Ivete!
After the final stage, you can filter the ghee.

[Mrs.Mano]

Dear Mr.Guns!
I couldn’t send the microwave recipes by email as it needs extra time and work. I hope you will understand. If you want, I can post here some microwave recipes and so other hubbers will be benefited by them also.

[Mrs.Mano]

Dear Pr!
You can make cashew nut burfi like badam burfi, but with different measurements. It is also prepared with the addition of plain flour or khoya etc.

[R]

Thanks for the measurement. And, of course, I do need the recipe for garlic butter, whenever you are free.

[pr]

Dear Mrs Mano
Thanks for clarification . I think u have interchanged badam and cashewnut while typing if i,m right . Cld u pls post the recipe for badam burfi also .. I tried ur cashewnut burfi for the second, third and fourth time and gave it to my friends . They really liked it very much . They told that the sweet tempted them to go for one more and one more and so on . All the credits should go to u . Thanks a lot
Pr .

[Mrs.Mano]

Dear Pr!
Yes. I have misunderstood that you had asked for the cashew nut burfi. Just a moment of concentration lapse.
I do not remember whether I have posted any recipe of Badam burfi previously. I will check my attachment and then post you the recipe.

[Mrs.Mano]

Dear KZ!
I have already posted ‘pavakkai [bitter gourd] podimas in this thread. It is a delicious recipe. If you add it in the puli kuzhambu, it will be very tasty. Remove the seeds and then slice the bitter gourd. When you fry onion and tomato for the puli kuzhambu, add these bitter gourd pieces after the onion and the tomato are cooked thoroughly and the oil floats on top. Stir the bitter gourd pieces for a few minutes until it is combined well with the onion and the tomato. Then add the fenugreek powder and fry. That is all. Then prepare the kuzhambu. You will get a very tasty pakalkai puli kuzhambu. Always soak the bitter gourd pieces with a little lemon juice, 1 sp sugar and a little salt for ½ hour. Then drain the water or just wash once the vegetable. You can see the bitter taste had disappeared. Then you can try any method-like varuval, koottu etc. Here I am posting a recipe on bitter gourd for you!
PAKALKAI [BITTER GOURD] PULI KOOTTU:
Ingredients:
3 big bitter gourds, a handful of lentils, a handful of Bengal gram, gooseberry sized tamarind, 2 handfuls of shredded coconut, red chillies-5, chopped tomatoes-1 cup, mustard seeds- 1tsp, black gram- 1 tsp, curry leaves-1 spring, cashew nuts-5, oil-2 tbsp, turmeric powder-1 tsp, salt to taste
Procedure:
Soak the tamarind in water for ½ hour and then extract its thick juice. Cook the dals with enough water. When they are cooked to the 3/4th, add the tomatoes with the turmeric powder and the bitter gourd pieces. After a few minutes, grind a handful of coconut with the red chillies to a fine paste and add this with the tamarind juice to the koottu. Let it cook for a few minutes. Heat a kadai and pour the oil. When it becomes hot, add the mustard seeds. Then add the black gram, cashew nuts and the curry leaves and fry till golden brown. Add the remaining shredded coconut and fry for a minute. Add this to the koottu and cook for a few minutes.

[Kz]

Hello Mrs.Mano,
Thanks a lot for the pavakkai recipe, will try it and let you know.So there is no need to add jaggery to the kolambu rite.
Thankyou .
bye
Kz

[rema]

Dear Mrs.Mano,
I made vadai curry as per your recipe.It was so good.We had it with idli.Thanks alot.
I bought one pack soyaflour.Itried to make chappathi by mixing alittle of it with aatta,but the smell was so strong.
When time permits could you please give some recipes so that i may use that soyaflour.

[nalabaagam]

Hello Mrs. Mano,

I'm a new meber to The Hub forum. Got a chance to read thro' the discussions in this Indian delicacies forum.

You seem to be doing a great job in sharing your wonderful recipes and helping others make tasty varieties of food. Congratulations!

I live in Texas, US. I have a couple of questions...appreciate your response.

1) I got lots of arisi pori during Ayoodha pooja time, which is left over.
I am aware of making pori uppuma. Is there any other easy snacks that can be made out of pori (excluding pori urundai!).

2) I like idlis, but after coming to the U.S. I rarely make them. I use the same proportion of Boiled rice/Raw rice/Ulundhu as in India, but I don't get soft idlis.
Reasons may be 2 fold:
- I grind the flour in mixie (because I don't have a grinder here)
- It doesn't get sour (pongi varadhunu solluvangaley) here due to climate conditions

With these constraints, can you suggest how I can get soft idlis made?

Thank You in advance for your recipe/suggestions.

[dev]

Hello Rema,
When in India, I used to mix soy flour with atta & I used to get nice soft chapathis...I used to add 300gms for 2kg of atta...The smell wasn't so strong...try this propotion & let me know the result...

[rema]

hello dev
thanks for the suggestion .I'll definitely try it.

[R]

I have read recently about arisi pori dosa from the collection of Mrs.Revathy Shanmugham! If you are interested, will copy the same here. (but, have not tried it).

[nalabaagam]

Hello R,

Thank you for the reply. Please can you post arisi pori dosa recipe, let me try out.

Regards,
Nalabaagam :)

[Mrs.Mano]

Dear Pr!
I have already posted a nice Badam burfi recipe in this thread. It is easy to prepare and you will get a nice result with it.

[Mrs.Mano]

Hello R!
Here is a link in which you can see a nice recipe for garlic butter.
http://www.recipegoldmine.com/spread/spread15.html

[Mrs.Mano]

Hello Nalabagam!
Welcome to the Tamilnadu delicacies thread! And thanks a lot for the compliments.
About Idli-Try to use whole black gram[white]-[urundai ulunthu]. Actually, grinding in a mixi will yield more soft idlis than the batter ground in the grinder. I heard that many ladies in the US heat the oven to a warm temperature, then put off the fire and then keep the idli batter there overnight to make the batter rising. We could not get soft idlis without a warm temperature as well as a good and new variety of black gram.
About arisi pori-I read in a magazine that the rava uppuma and rava dosai will be delicious if we add one handful arisi podi powder to 1 cup of rawa. I have not yet experimented this.

[Mrs.Mano]

Dear Rema!
Thanks a lot for the feed back on vadai curry.
About Soya flour- I have seen in a cookery show that it is mixed with the other flours to make a delicious chappathi. ¼ cup of soya flour is added with 1 cup of corn flour [not the corn flour we use for marinade. This is makka sola maavu] and 1 cup of wheat flour and then mixed with 2 cups of finely chopped methi leaves,salt, 1 sp of green chilli paste and warm water to make soft dough. Make chappathis out of this dough. Hope this will be helpful.

[S.Kamakshi]

Dear Mrs. Mano,
Hope you are doing well. I was unable to access Internet due to some prob. in my PC, I was actually missing browsing this site. The new hub looks cool and professional, very nice.
Thanks for responding about rasmalai & chicken 65. Yes, I used the standard plastic measuring cups (which comes as a set), where 1 cup is for 200gms. ! No wonder the rasmalai was tough/ hard. I will certainly give you the feedback after trying with 100gms. of milk powder. Past days I had tried out your version of Red chutney (with idli), Appalakootu and Jeeraka rasam. They all were very superb , and the kootu was so easy and quick to make, esp. when we are short of vegetables. I never knew we can use appalam like this, in a dish; thanks so very much for the different and delicious recipe.
Do post me some condensed milk (stove-top) sweet varities, I had requested earlier, when time permits. Take care,
Bye.

[R]

Thanks for the link, Mrs.Mano..Will try it out someday..

[kala chandra]

Hi Mrs. Mano,

How are you? I made Asoka. It was Mmmmmmmmm.......... wonderful. I need some confinement food recipes ( food after delivary). when ever you get time and energy you can post it. it's not urgent , thank you very much

kala

[rema]

Dear Mrs.Mano
I tried making chappathis with soyaflour as you suggested with methi leaves.I mixed only very little soyflour and it came out good.Any special side dishes for this?Also do you know how to make nenthrakaya chips, the one we get in kanyakumari and thirunelveli, little fluffy and thick and spicy.I usually make kerala style chips which comes out good but I really love the tamilnadu type chips.Sorry for troubling you.If you find time please reply me .Thank you Mrs.Mano

[kuku]

I have never tried cooking crab. Can you please tell me how to clean and make a traditional chettinad crab curry.

[gv]

I have been a silent follower of this thread. I like the way Mrs. Mano takes pain in answering the queries. Does any one have the recipes of Mrs.Mano after tamilnadu delicacies part 2. she had earlier made the recipes into 2 parts . Can anyone send the recipes she posted after those 2 parts? :?:

Thanks
GV

[R]

Here the recipe for arisi pori dosa recipe-

Ingredients

Arisi pori 2 cups, raw rice 1 cup, coconut grated 1 tbsp, salt, oil

Method

Soak pori and rice for 2 hrs and grind them with coconut. At the end, add salt and mix well. Ferment for 8 hrs. `

After fermentation, start making thick dosas and keep the fire in medium. Pori dosa is ready. Thengai kaara thuvayal goes well.

With 10 red chillies, add salt grind nicely. Add 1 cup of coconut grated, grind coarsely. Add 5 sambar onion and grind lightly. Ready to eat.

p.s.: Since I did not like the raw taste of onion and chillies, i tried this thuvayal alone by frying in little oil with the above ingredients. It was really tasty.

Bye.

[Sun]

Hai Mrs.Mano,

Could you please post the recipe of channa batura.

Thanks
sun

[Mrs.Mano]

Dear Rema!
I am happy that the soya chappathi preparation turned nicely for you. I haven’t tasted the Tirunelveli and Kanyakumari chips so far and so I couldn’t give the recipe for them.

[R]

Hello Mrs.Mano,

Have a query about health. I read that taking ginger juice with honey will help one to reduce from getting cold and cough.

So, can I give this kind of juice every day to my 6 yr old son ? Taking everyday is harmful to health? Pls clarify..

Thanks and Regards.

[Mrs.Mano]

Dear Kamakshi!
Thanks a lot for the feed back on appala koottu, red chutney and jeeraka rasam. About using appalam- you can add pieces of appalam in the ‘vathal kuzhambu’. I have already posted the recipes of appala samosa. It will be delicious also. Nobody can find out that it is the drumstick flesh you have filled inside the samosa. Here I am posting a few sweets recipes using condensed milk for you. I have learnt these from my friends.
BREAD RABRI:
Ingredients:
Milk-6 cups [milk made from full cream powder will taste better. You can mix 5 tsp of milk powder for a cup]
Saffron- ¼ tsp, condensed milk-1 tin [nearly 500gms], sugar-4 tbsp, fine breadcrumbs of 6 bread slices, cardamom powder-1/2 tsp.
PROCEDURE:
Boil the milk with saffron in a broad pan for 2 minutes. Then put off the fire and add the breadcrumbs, cardamom powder, and the sugar and mix well. Again heat the pan and let the milk simmer for 10 minutes on full fire.
GOLDEN MILK BURFI:
Ingredients:
Ghee 500gms [or dalda+ghee], gram flour- 200gms, condensed milk- 1 tin, sugar 500gms,
PROCEDURE:
Heat the ghee in a broad pan. Add the gram flour and fry it on slow fire until it changes its colour slightly. Then put off the fire. Add the condensed milk and mix well. Make syrup with the sugar. After the single thread consistency [kambi paagu], it will go to the ‘gettipaagu’ stage. Before it acquires that stage, add the condensed milk mixture to it and cook it on medium-slow fire stirring continuously. Exactly it needs 18 to 20 minutes to come to the correct texture and the burfi will start to leave the sides. Pour the mixture on a plate. When cooled, cut into desired shapes. If you cook for more minutes, the correct texture will change, the taste will also change and it will be like mysore pak.

[Mrs.Mano]

Dear R!
I do not know about the ginger juice with the honey. But there is a kashayam using ginger and sugar. It is called as ‘INJI KASHAYAM’ and it helps to get relief from the intensity of cold. But I do not know whether it can be given to a small boy as ginger is always hot. You must ask yr parents about that. But giving raw ginger juice with honey may affect the child’s stomach.

[Mrs.Mano]

Here I am posting again a few recipes on potato.
POTATO KOLA:
Ingredients:
Potato[medium size]-3, gram dal [pottukkadalai]-4 tbsp, chopped onion-3, chopped green chillies-4, chopped coriander leaves-2 tbsp, chopped ginger- 1 tsp, mint leaves- a handful, turmeric powder- ½ tsp, enough oil to fry, salt to taste
PROCEDURE:
Boil the potatoes and mash them finely. Powder the gram dal. Heat a kadai and add 4 tbsp of oil. When it becomes hot, add the onions, green chillies, ginger, coriander and mint leaves. Fry them well. Add the mashed potato with enough salt and stir-fry for a few minutes until every thing is well blended. Take the potato away from the pan and mix the gram dal powder with it thoroughly. Make small balls and fry them in hot oil.
POTATO-65
Ingredients:
Potatoes-6, baking powder- 1 tsp, fresh curd- 1 ½ cup, gram flour- 2 tbsp, chilli powder- 2 tsp, turmeric powder- ½ tsp, onion[ finely chopped]- 4, slit green chillies-6, garam masala powder- 1 tsp, aji-no-moto- ½ tsp, salt to taste, enough oil to fry
PROCEDURE;
Pour the curd in a white muslin cloth and tie it tightly. Let it hang for 1 hour so that the water inside it is drained out completely. Peel the potatoes and pressure cook them for 1 whistle [or you can cook the potatoes in the microwave oven for 8 minutes in the HIGH.] Then add the gram flour, baking powder, turmeric powder, chilli powder and enough salt to the potatoes and mix well. Fry them in hot oil, a handful at a time, to a golden brown colour. When all the potato pieces are fried, add the onion and the green chillies to the same oil and fry to a golden brown colour. Add the aji-no-moto and fry for a few seconds. Then beat the hung curd with the garam masala and add it to the onion. Fry for a few minutes. Add the potato pieces to this mixture and fry them until it is roasted. [It is better to put the potato mixture in a glass bowl and cook in the microwave oven for 10 minutes in HIGH. You will get finely roasted potatoes.]

[gv]

I have been a silent follower of this thread. I like the way Mrs. Mano takes pain in answering the queries. Does any one have the recipes of Mrs.Mano after tamilnadu delicacies part 2. she had earlier made the recipes into 2 parts . Can anyone send the recipes she posted after those 2 parts?

Thanks
GV

[madhu]

Hi!
I am new here! can anyone tell me how to prepare "kambu adai" which is once very popular in villages of Thanjavur district.

[rema]

Dear Mrs.Mano
Thanks for the reply...No problem...I made mushroom curry and it came out so good .Mushrooms are my daughters favorite.Thanks.
I don't have a kuzhipaniyaaram chatti,so can I try it on a regular kadai?

[Mrs.Mano]

Hello GV!
Mrs.KH has compiled my recipes in 2 parts and is sending to the hubbers who need them. I do not know what was the last recipe she had added in it. So I think that you must go the old responses and get the remaining recipes.

[pr]

Dear Mrs Mano and friends
I need your suggestions and help . I prepare chappathi in large quantity and put it in a ziploc bag and store it in fridge . When taken out for consumption i microwave it by putting a wet paper towel over the chappathis .They turn out to be very hard . But when taken fresh chappathis r soft . The same chappathis when used after refrigration r hard . Why is this happening ..
At the same time chappathis bought from stores remain soft even after 10 days . Are they using any special ingredient to keep the chappathis soft . Pleas help me out .. Thanks and regards ..
Pr .

[R]

Hi Mrs.Mano,

Thanks for the reply. Actually, did not realize that taking ginger will cause heat to the body. As you said, will ask my mother.

Regards.

[Kz]

Hello Mrs.Mano,
Do u have any recipes with brussel sprouts?
Thankyou.
Kz

[S.Kamakshi]

Thanks very much Mrs.Mano for the recipes. What exactly will the consistency of the Rabri be like, payasam / halwa ?

And for long time, I am having one doubt in idli maavu. Should we mix the batter well before making the idlis or just scoop out gently , only from the top. Some friends say if we scoop only from top, bottom batter will become watery and subsequent 2nd. & 3rd. batch of idlis will be hard. They say we have to mix the entire batter very well. But it is also said, that doing so, will break all the air bubbles and idlis will be flat and not so soft . What exactly is the correct method to follow?
Waiting for your good advice,
Kamakshi.

[Mrs.Mano]

Dear Kamakshi!
The rabri will look like a thick payasam.
About Idli maavu-After fermentation, you must mix well fully when you are ready to prepare idlis. If you feel the batter is thick, you can add a little water in this stage to loosen it

[Mrs.Mano]

Dear KZ!
I do not know any recipes of brussel sprouts. Hope this following link will help you.
http://www.cdkitchen.com/recipes/cat/487/0.shtml

[R]

Kz,

Saw my friends using brussel sprouts as a veg.,(thaan) in sambhar and also in ennai kathirikai kuzhambu(replacing kathirikai of b.sprouts).

[Kz]

Hello Mrs.Mano,
Thankyou for the reply. i will check that link.
I tried brussel sprouts perattal. adding coconut, khuskhus paste and all other curry powders, it came out good.
Bye,
Kz

[Kz]

Hi R,
Thanks for the info, i will try making brussel sambhar and ennai kathrikai but replacing it with brussels, next time. this time i made perattal by adding coconut, khuskhus paste and all other masala powders with brussel sprouts, it cameout good. i am thinking how it will taste if we make kooto with it? this time i just made a slit in brussels and added to the curry, but next time thinking of cutting it into fours.

Have u tried blueberrie muffins? fresh or frozen ones which will be better?
bye,
Kz

[nalabaagam]

Hello Mrs. Mano,

How are you?

I make Pooris, here in the US. Unlike in India, they become too soggy with lots of oil being absorbed. They are also not coming bulgy (upi vara maatengudhu :? )

I make the dough similar to how I used to do in India.
Mix atta with 1 spoon of ghee/vanaspati and knead into a soft dough by adding warm water.
Only difference is I used corn oil here in the US for frying the pooris.

Pls. can you advice.

Thank You in advance,
Nalabaagam.

[Kz]

Try golden temple flour, it is better than others for chapathi and puri. try making the dough little stiff, this might help in not absorbing the oil.


Mrs.Mano, i tried ur recipe for keerai sambhar, i used spinach , should the thuvaram paruppu be smashed that is well cooked or shud they be separate. and is there no need to saute the spinach first before adding to the sambhar?
I used smashed paruppu and it was good.tasty with rice and idly. what other greens can i use? vendaya keerai? how to reduce the bitterness of vendaya keerai?
thankyou.
Kz

[dev]

can anyone tell me what brussel sprouts is????????!!!!!!1

[R]

It looks like a small cabbage(muttai kos). I think in tamil, the name is kalakai.

[R]

Hi Kz,

I always prefer to buy a fresh ones than the frozen ones.

And abt the keerai sambar(the one you have asked to Mrs.Mano), use to make with all keerais like lettuce, red leaf lettuce, boston greens. Though the taste wont be the same like with spinach, but, still love all of their flavors!

Bye.

[dev]

Hmmm...I guess it's kilai kos...Ok,let me try to get it here in Singapore...& try to make some new dish...anyway,my husband is here to eat whatever i cook... :D

[Shoba]

Hi Dev!

You can try NTUC, Shen Siong, Cold Storage, Mustafa etc.,

Shoba

[Shoba]

Nalabaagam,

Try and make pooris immediately after preparing the dough, unlike chapathis which require the dough to "sit". Also, the oil should be the right temperature-test it by dropping a small piece of dough and if pops up immediately, the temp is right. Once you put the poori in, keep pouring the surrounding hot oil on top of it and you will definitely get puffed up pooris.

Shoba

[mira]

Hello Mrs Mano

I am a new member here and one of your hundreds of fans. You are doing a great job by giving exact proportions and special tips to enhance the taste of any particular dish and helping us to become better cooks. I would like to request you to please send me your recipe collection to my e-mail : mirasahani@yahoo.com
Thank you and take care.

Mira

[R]

Yes, Dev..u r right..was trying to recollect that name..Anyways, thanks for giving me the correct name.

[dev]

Hello Shoba,

Thanks for the suggestion...Will look for it in NTUC & Mustafa...I usually get veggies from the wholesale market that's near my place...But I do go to Mustafa once in a while to get all Indian stuffs...Will look for it then...BTW,r U from Singapore?...

[Kz]

Hi R,
Thankyou for the reply. I'll try fresh berries.
Kz

[Shoba]

Yes Dev, I'm in S'pore too :-)

Shoba

[Mrs.Mano]

Hello nalabaagam!
To get perfect pooris-knead the flour with a little fine semolina.[For a cup 1 tsp of semolina is enough] There is no need for warm water. Ordinary water is enough. There is no need to keep the dough covered for sometime. You can prepare immediately. If the fire is low or medium, the pooris will not come bulgy. The poories must be fried with full fire. The semolina is added to keep the poories crisp. Though this is a tip from a friend, I never used semolina. Just knead the flour with a little baking powder, salt, a little oil and water.

[Mrs.Mano]

Dear KZ!
About keerai sambar-you can add any keerai variety. Each variety will give different taste. Vendhaya keerai will not make the sambar bitter. Mulai keerai and palak will give best taste though palak is always special to me.

[Mrs.Mano]

Hello Mira!
Thanks a lot for the compliments. I have just sent the attachment of my recipes for you! Check yr mail box.

[tubby80]

Hello Mrs.Mano,

I had requested for your recipe collection in a older post. Could you send it to me at jobhunt_sj@yahoo.com?

Thanks,
Tubby

[S.Kamakshi]

Thanks for the prompt reply Mrs.Mano.
Is there any use/ health benefit of Bay leaves? I have one whole pkt. and am wondering how to use it, other than for pulao etc. Can we use it for cooking everyday rice too, is it harmful ?
Please advise.

[Uma Ramanan]

Hello Mrs Mano,

As you can see, I am a new (registered) member, but not new to your recipes. Thanks to some of the search engines,, I had the chance of reading your recipes and trying them out. You surely must feel great,, for there are so many kitchens that have seen your recipes,, not to mention the number of people who would have tasted them. Kudos to your good work!!!

To start with, I would love to have your recipe collection. Could you pls forward it to umaraams@yahoo.com? Thanks in advance.

Best regards,
UR

[R]

Hi Mrs.Mano,

Made potato 65 today as a side dish for chappathi. It was really good.

Though, I have a question-what is the purpose of adding baking powder? And, I added the hung curd directly without beating; will there be any difference between the beaten curd and unbeaten curd?

Anyways, thanks for sharing such an unique and simple recipe.

[dev]

Hi Shoba,
That's great...U can mail me at dev_t2001@yahoo.co.in ,whenever u find time...:)

[dev]

Hmmm...am a bit busy with studies...not able to try any new recipes...
:( Hope to catch up with u guys soon after I'm done with my exams... Bye bye till then...:)

[Mrs.Mano]

Hello Tubby 88!
I have sent the attachment of my recipes just now! Hope you will inform me once you have got them.

[Mrs.Mano]

Hello Uma Ramanan!
Thanks a lot for the compliments.
I have sent the attachment of my recipes just now! Hope you will inform me here after you have received it.

[Mrs.Mano]

Dear Kamakshi!

Other than using for Non Vegetarian dishes and pulao varieties, I do not know any other use with the bay leaves. In some recipes, we have to powder the bay leaves with other ingredients. This is added to get the extra flavour only.

[Mrs.Mano]

Hello R!

Baking powder is added to get the smoothness. Sometimes, the hung curd will look like bread crumbs if we add it directly into the oil. It depends on the quality of the curd. So it will be better to beat it before adding it to the curry.

[R]

Thanks for explaining. What you have said is entirely true, the curd became like bread crumbs which did not expect! Otherwise, the taste was really great.

My son was telling that he loved that curry so much and he was eating simply that curry alone without chappathi!!

Bye.

[shanta]

Hi Mrs.Mano,

I would also love to have a copy of your recipe collection, I had PM'ed you my request for this along with my email address a few days ago. When you get a chance, could you please email me your recipe collection?

Thanks,
shanta

[Uma Ramanan]

Hello Mrs Mano,

Thanks a ton for sending me the recipe collection. I've already started preparing dishes using your recipes. :)

Regards,
UR

[Cindy]

Could anyone please tell me how to cook "sundakkai" (not the vathal)...

[pr]

Dear Mrs Mano
We had a couple of guests this weekend and i prepared ur karamani karakuzhambu . They really liked it and told that its different and tastes real good . Thanks for postin wonderful recipes .
Bye And Take care

[R]

Hi Kamakshi,

Can you repost here the recipe for cabbage pakoda-the one you posted a long time back?

Thanks and Bye.

[nalabaagam]

Could anyone please tell me how to cook "sundakkai" (not the vathal)...

This is a famous recipe from Chettinad side...

1. Take a little oil in a kadai and add Mustard seeds and Urad dhal.
Let it splutter.
2. Add finely chopped onions (1 big onion) and garlic and stir till golden brown.
3. Add the sundakai (say 100gms, fresh ones without much seeds, cut them into 2 pieces) and keep stirring. (The raw smell should disappear).
4. Add turmeric powder and salt and keep stirring.
5. Then add thick tamarind juice (squeezed for lemon size tamarind).
6. Let the sundakai boil in the juice and get into a thick gravy.
7. Add dhaniya powder, sambar powder / chilli powder and mix the gravy.
8. Add nicely boiled and smashed toor dhal (1/4 cup for 100gms sundakai) and mix in the gravy.
9. Add asafoetida(hing) powder before putting off the stove.
The gravy should become like a thick pachadi.

This goes well with rice. You can also have it as a side dish by making it more thick.

[R]

You can make sundaikkai sambar and kootu as well.

Also, pls note Mrs.Mano's recipes' collection; she has posted a recipe based on sundaikkai, guess.

[Thiru]

Can you make something with squash other than sambar? This is the yellow squash which looks like a bottle... Thanks...

[R]

Kudos Mrs.Mano,

Just now, saw the site arusuvai and yr name too. I am really really happy for you.

You have a really wonderful thought-sharing yr cooking knowledge for others to get benefitted in their life, that is simply amazing.

Once again, congrats and wish you and yr wonderful service to continue forever and reach everyone in the world!!

Bye.

[pr]

Dear Mrs Mano
How to prepare daniya powder at home ? just dry roasting and grinding or should we add any other ingredient with it . pls reply me when you find time .Thanks and regards

[Kalyani]

Hi Mrs. Mano,
Hope ur doing well? Sorry was bit busy for sometime, so was not able to collect the receips after september so chechi if u can e-mail the 2nd part of ur receips pls. Thank u.
kalyanispillai@yahoo.com

[tubby80]

Hi Mrs.Mano,

I got the recipes. Thanks a lot. :)

Tubby

[rsujji]

Could any one forward me the two recipe collections.. my email id is rsujji@gmail.com

[davie]

hi suji which two recipe collections?

[dev]

Hello Mrs.Mano,

Can u pls post some egg curry(kuzhambu) reicpes & some kanji recipes... I make kanji made using yellow moong dhal & broken rice(usually when I've fever...:)) tht can be had with hot chutney...Other than that if U ve any recipes for any kanji varieties + side dish for it,pls post it...

[rsujji]

Mrs. Mano's two recipe collections

[Mrs.Mano]

Hello Shantha!
If you post yr Email address, then it is possible for me to send my recipe collection.

[Mrs.Mano]

Dear PR!
Thanks a lot for the feedback on Karamani Kara kuzhambu.
About Dhaniya powder-you can roast the coriander seeds on a dry pan for a few minutes and then powder them finely. But there is no need to fry them to a golden brown colour. In the native place, people always dry them under the hot sun for a day or two. Then they will send them to the mill for grinding.

[Mrs.Mano]

Hello Kalyani!
I don’t have the part 2 with me. One of forum hub friend, Mrs.KH sends to the friends who need them. As she is immersed in her personal commitments now, she couldn’t attend the forum hub regularly.

[Mrs.Mano]

Hello Dev!
I have already posted a recipe of kanji months back. It contains green gram, boiled rice, fenugreek seeds, garlic flakes and coconut milk. It helps to reduce the stomach problems. If you need it I will re-post it.
Here is a recipe for Egg curry.
EGG BALLS CURRY:[ muttai paniyaara kuzhambu]Ingredients:
For the balls:
Small onions-3/4 cup
Green chillies-3
Shredded coconut- ½ cup
Fennel seeds- 1 tsp
Cumin seeds- ¼ tsp
Gram dal- 1 tbsp
Poppy seeds- 1 tsp
Eggs- 4
For gravy:
Onions-2 [chopped finely]
Tomatoes [chopped] - 1 cup
Green chillies-3
Curry leaves- a handful
Chilli powder- 1 tbsp
Pepper powder- 1/2 tsp
Cumin powder- 1/2 tsp
Coriander powder- 3 tbsp
Tamarind- a gooseberry size
Shredded coconut- 1/2 cup
Oil- 4 tbsp
Turmeric powder- 1 tsp
Salt to taste
Procedure:Beat the eggs well. Grind all the ingredients for the balls and add the paste to the beaten eggs. Add enough salt and mix well. Heat a paniyara kal and pour 1/2 sp of oil in every kuzhi. Pour the mixture to the 3/4th of the kuzhi. Like this, fill all the kuzhis and cook them like paniyarams. Take them away.
Soak the tamarind in enough water for 1 hour and then extract its thick juice. Extract thick milk and then a thin milk from the shredded coconut.
Heat a kadai and pour the oil. When the oil becomes hot add the chopped onion and fry well to golden brown colour. Then add the tomatoes with the turmeric powder, slit green chillies and the curry leaves. Fry them until the oil floats on the surface and the tomatoes are mashed well. Add all the powers and fry for a few seconds. Then pour the tamarind juice and the light milk with enough salt. Let it simmer for a few minutes. Then add all the balls and let it simmer for a few seconds. Now pour the thick milk. Mix well. Put off the fire and pour in a serving dish.

[Kz]

Hi Sujji,
i have posted the 2 recipe collections of Mrs.Mano.
Bye,
Kz

[rsujji]

Thanks a lot KZ

[pr]

Dear Mrs Mano
Thanks a lot for clarifying about the kothumalli powder . Could you please tell us about preparing the powder for masala tea . I usually add cardamom and ginger . But apart from this , will adding some other ingredient enhance the taste . Thanks and regards

[pr]

Dear Mrs Mano
Is the procedure same for preparing seeraga powder ? i forgot to ask abt this in the query for coriander powder . sorry for bothering u again .Thanks

[R]

Hello Mrs.Mano,

Can you pls suggest me how to make semia dosa?

Heard that it will be prepared by mixing our regular idly/dosa batter with cooked semia? Can u specify the qty alone pls?

Thanks and Regards

[dev]

Hello Mrs.Mano,

Thanks a lot for the egg curry recipe...& the Kanji recipe ,I'll try to find it out from the old responses.If I'm not able to find it,I'll let u know.

[dev]

Hello Mrs.Mano,

I don't have a paniyara kal.can i use boiled eggs in place of egg balls?...or can i cook the egg mixture on a dosa tava & cut it into pieces & use in the curry?... :roll:

[Mrs.Mano]

Dear PR!
You can prepare cumin powder also in the above method. For masala tea, you can add cardamom, shredded ginger, a few curry leaves and a bit of cinnamon powder.

[Mrs.Mano]

Dear Dev!
You can fry the balls in a cup of oil on medium fire a few at a time and then add to the kuzhambu. You can prepare it like an adai on a dosai kal, cut it in to pieces and then add it to the kuzhambu. But it will give a different taste.

[Mrs.Mano]

Hello R!
I also heard about the recipe of semiya dosai.. But I couldn’t recollect it. If I happen to come across that recipe, I will post it for you.

[ushubber]

I love the recipes posted here :lol: . Could anyone of you please send me both the collection of the recipes posted in this forum to the email, kavi.rajagopal@gmail.com? Thank you very much in advance.

[Mrs.Mano]

I wish all the friends a very HAPPY CHRISTMAS!!!

[pr]

Thank you very much Mrs Mano

[gentle]

Hi,


I find Mrs.Mano's recipes are very popular here. I would love to have her full recipe collection.Can somebody please send her recipes to pras_venkat@hotmail.com.?

Thanks In Advance

[mira]

Dear Mrs Mano

Thanks a lot for sending your recipe collection.

Mira

[pr]

Dear Mrs Mano
I tried muttai paniyarakuzhambu . Taste was good . I Have these doubts ..
1. While making paniyaram , the paniyaram was too soft and it lost its shape .(not very bad though ) I mean its not stiff like regular paniyaram . Where did i go wrong ?
2. Actually i added ground coconut instead of milk . Will this have a great impact on the taste , becoz the kuzhambu was like puzhi kuzhambu . I dont know if i added lot of puzhi . Pls calrify me . i will try again with the hints u give ..

[kavithasenthil]

Hi
This is Kavitha. Can any one send me Mrs.Mano's recipe collection to the following id?

Thanks in advance. :)