Mrs.Mano's Tamilnadu Delicacies - Part 2

[annie.rp]

dear mrs. mano.
thank you so much for mailing me your recipe collection. i really appreciate your spirit of giving and sharing. you made my day.
yaaay! one biiiig hug to you
lots of love
annie

[Mrs.Lakshmi]

Hi Mrs.Mano,
How to make andhra paruppu podi
thanks

[Mrs.Lakshmi]

Dear mrs.mano

pls tell me how to make ennai kathirikai kulambu

thanks

[suvai]

Dear Mrs. Mano,
Enai marakaatheenga plz plzz....onga recipes for me.....rendu email id tharen.....simples101@yahoo.ca.........or simply101ster@gmail.com....thank you mrs. mano.........:-) thank u thank u.............with much regards...suvai

[pr]

Dear Mrs Mano
I followed your tip for cleaning the stove top(lime juice and baking powder) and amazed with the results . No pungent smelling cleaning solutions anymore . THanks :)
Regards
Pr

[Mrs.Mano]

[tscii:d69b38741a]Dear Lakshmi!

I regret for the delay in replying to you. I have already posted the recipe for ‘Ennai kathtahrikkaay kuzhambu’ and you can find it in the index. I am not aware of any paruppu podi of ‘Andhra’ But I know about Andhra’s gun powder recipe which Mr.Hemant have posted years back. If you want it, I will post it here.
[/tscii:d69b38741a]

[Mrs.Mano]

Dear Pr!

I am glad to know that my tips are useful to you. Thanks a lot for the nice feedback.

[Mrs.Mano]

Here I am posting a tasty recipe which I tried last week.

SOYA TOMATO FRY:

Ingredients:

Soya balls- 2 cup
Finely chopped tomato- 2 cup
Ginger paste- 1 sp
Garlic paste- 1 tsp
Turmeric popwder- half sp
Finely chopped coriander leaves- half cup
Oil- 4 tbsp
Enough salt

Grind the following ingredients to a fine paste:

Cashewnuts-8, cinnamon- 1 piece, fennel seeds- 2 tsp, Kashmir chilli powder- 1 tbsp

Procedure:

Soak the soya balls in hot water for 10 minutes. Then drain the hot water and again soak the soya balls in chilled water for 10 minutes. Then drain the water. Squeeze the water well from the soya balls using the fingers.
Heat a pan and add the oil. Add the tomato with the turmeric powder and fry them until they are mashed and the oil floats on the surface. Add the ginger and the garlic pastes and again fry it for a few minutes. Add the soya balls and cook them for some minutes until they are well blended with the tomato masala. Add the ground paste and coriander leaves. Cook for some more minutes.

[Mrs.Mano]

Dear Suvai!

I have just sent to you the attachment of my recipes.

[arrecipes]

Dear Mrs. Mano,

I tried the brinjal fry, Semolina and Banana kesari and Chow-chow koottu from ur collections. It was too good.

Can u post some Brinjal recipes as an accompaniment for rice.

I found one recipe for Chicken Kuzhambu it has listed only the ingredients and the method is not there. I am listing it here can u pls. post the method for the above recipe.


CHICKEN KUZHAMBU-I
Ingredients:
Chicken-1 kg [cut into small pieces]
Onions-3[chopped finely]
Tomatoes-1 cup [chopped finely]
Ginger paste-1tbsp
Garlic paste-1tbsp
Chilli powder-1tbsp
Coriander powder-11/2tbsp
Shredded coconut-2 cups [grind finely to a paste]
Peppercorns-1sp
Cumin seeds-1sp
Fennel seeds-2sp
Raw rice-1 handful
Cinnamon-1sp
Cloves-4
Small onions-1/2 cup[finely chopped
Enough Cooking oil
Salt to taste
Turmeric powder-1sp
Chopped coriander and curry leaves

[huldaashok]

Dear Mrs. Mano

How are you? Long time since I wrote to you. But everynow and then I come and read all the topics in this thread in my leisure. I refer to your recipes like a bible for my everyday cooking.

The other day, one of my friends made such delicious pineapple kesari. Everytime I make kesari I end up making a paste and not that (udhuri type).

Please can you let me know the recipe for pineapple kesari with exact measurements.

Thank You,

Cheers,
Hulda

[Mrs.Lakshmi]

Dear Mrs.Mano,

yes , pls send me that recipe.

i will check that ennai kathirikai kulambu.

i like all ur recipes.i wish to try one by one.

like Hulda, i am also very eager to know abt pineapple kesari.

Thanks & regards

[Mrs.Lakshmi]

Dear Mrs.Mano,

i tried ur ennai kathirikai curry today.it was very nice.

i tried ur badam burfi and it came very nice.

thank u very much for ur nice recipes.

thanks & regards

[Mrs.Mano]

[tscii]
Dear Lakshmi!

Here I am posting the procedure for the ‘chicken kuzhambu-1’ recipe. I do not understand how I have missed out the procedure and I really regret for the mistake.

[html:6942d56d7e]
http://www.vegetarian.com.my/images/Veg-Curry-Chicken.jpg
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CHICKEN KUZHAMBU-I

Ingredients:

Chicken-1 kg [cut into small pieces]
Onions-3[chopped finely]
Tomatoes-1 cup [chopped finely]
Ginger paste-1tbsp
Garlic paste-1tbsp
Chilli powder-1tbsp
Coriander powder-11/2tbsp
Shredded coconut-2 cups [grind finely to a paste]
Peppercorns-1sp
Cumin seeds-1sp
Fennel seeds-2sp
Raw rice-1 handful
Cinnamon-1sp
Cloves-4
Small onions-1/2 cup[finely chopped
Enough Cooking oil
Salt to taste
Turmeric powder-1sp
Chopped coriander and curry leaves
Oil-4tbsp+2 tbsp

Procedure:

Heat a pan and roast the rice, peppercorn, fennel seeds and he cumin seeds to a light brown colour. When cooled, powder them finely. Again heat the pan and pour the 4 tbsp oil. Add the onion and fry them to golden brown. Then add the tomato with the ginger and garlic pastes and the turmeric powder and fry them until they are mashed well and the oil floats on top. Add the chicken with 3 cups of water. Cook the chicken until it is half done. Add the chilli powder, coriander powder and the coconut paste with enough salt. Let the kuzhambu simmer for 10 minutes. Add the powder and mix well. Let the kuzhambu simmer on medium fire for another 5 minutes. The gravy must not be very thick. Water can be added to the required consistency. Heat a small pan and add 2 tbsp of oil. Add the cloves and the cinnamon. Then add the small onions and fry them well. Add the greens and mix well. Add this to the simmering kuzhambu and allow this kuzhambu boil for another 5 minutes.

[Mrs.Mano]

[tscii:9b0c07c081]Dear arrecipes!

I have wrongly put Mrs.Lakshmi’s name instead of addressing you with the chicken recipe. Hope you would have noticed the procedure for the chicken kuzhambu recipe which you have requested earlier.
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[Mrs.Mano]

[tscii:a2723f10ec]Dear Lakshmi!

Here is the ‘Gun Powder’ recipe for you!

GUN POWDER [BY Mr.Hemant]

Ingredients:

Red chillies-10
Gram dal [pottukadalai] - 1 cup
Garlic flakes [small] - a handful
Ghee- 2 tbsp
Salt to taste

Procedure:

Fry all the ingredients separately in the ghee to golden brown. Do not fry the garlic flakes to brown. When they change their colour slightly stop the frying. When cooled, grind all the ingredients with enough salt to a fine powder.
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[Mrs.Lakshmi]

Dear Mrs.Mano,

thanks a lot for the recipe.surely i will try it tommorow.

thanks & regards

[arrecipes]

Dear Mrs. Mano,
Thanks for the recipe will try it and let u know. I tried ur microwave palgova and carrot halwa both was super tasty. Thanks for sharing us your wonderful recipes.

[sjeya]

Mrs.Mano/Fellow Hubbers:
Can you please give me recipes for dry chicken/mutton fry - to be able to take these on a road trip on a hot day - I want the meat to survive the summer heat and not get spoilt.
Thanks for your response in advance.

[pr]

Dear Mrs Mano
How are you doin? I have a question related to idli. I get a thin hardened layer on the top of the idlis . when it is consumed hot it is okay . But after sometime I get this layer . I prepare idlis in the cooker ( not the idli cooker) , but the regular cooker .I dont use the weight . Please clarify me when you find time .
Thanks and Regards
Pr

[pr]

Dear Mrs Mano
One more question . I bought rajgara (whole) thinking that its kasakasa .Any ideas on how to use that
Thanks and Regards
Pr

[Mrs.Mano]

[tscii:cd67c3cdd6]Dear Hulda Ashok!

I regret for my belated reply. I was not well for the past week. Here is the recipe of ‘Pineapple kesari’ for you!

PINEAPPLE KESARI:

Ingredients:

Fine semolina- 1 cup
Sugar- 1 ½ cup
Tinned Pineapple chunks- 1 cup
The syrup in which the chunks are kept- 1 cup
Full cream milk- half cup
Cardamom powdwer- half tsp
Saffron- a pinch
Pineapple essence- 1 tsp
Yellow food colour- a few drops
Ghee- quarter cup
Water- half cup

Procedure:

Soak the saffron in the hot milk.
Combine the syrup and the water and heat it in a pan. When it starts boiling, reduce the fire and sprinkle the semolina gradually. Cook on slow fire. Add the milk and mix well. Then add the sugar and cook mixing continuously. Add the pineapple chunks and mix well. When the kesari becomes thick, add the ghee little by little. Add the cardamom powder and the essence and mix well. Garnish with fried almonds and cashew nuts.
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[Mrs.Mano]

Dear arrecipes!

Thank you very much for the feedback on carrot halwa and palgova.

[Mrs.Mano]

[tscii:befed59691]Dear sjeya!

I have already posted the recipe for ‘chicken chukka’. It will be much helpful for your journey.
[/tscii:befed59691]

[Mrs.Mano]

Dear Pr!

If you grind the black gram in the mixi, do not grind it for a long time. The heat which is produced during the grinding will change the colour and the texture of the batter. I think this is the reason for the hardened layer.

You can powder the rajgara and mix a little with wheat flour when you make dosai and chappathi.

[pr]

Dear Mrs Mano
Thank you very much for your response . How are you doin now ? Take care of your health. I prepare the batter in grinder only . In spite of that a thin layer forms on top of the idlis.
One more question , what to do with the soya beans ?? any ideas .
THanks very much
Pr

[dev]

Hi Mrs.Mano, hope U r fine now... take care of your health...:)

[huldaashok]

Thank you very much Mrs. Mano for the pineapple kesari recipe. Hope you health is alright now. Take care. I will surely try it this week.

Cheers,
Hulda

[Mrs.Lakshmi]

Dear Mrs.mano,

pls give me the recipe for chikies.

thanks & regards

[dev]

Hi Mrs.Mano,

I tried ur microwave palgova recipe today... it has turned out sooooo tasty...just like the ones we get in the sweet shops in India...:) Only modi I made was I used full cream condensed milk but fat free milk powder... Next time I'll try mixing sweetended & unsweetened condense/evaporated milk or adding more milk powder coz this time it was a bit too sweet for me...

Thanks a ton for the recipe... yummy sweet in 5 mins...:)

[Mrs.Mano]

Dear Dev!

Thanks a lot for the nice feedback on 'microwave palgova'!

[Mrs.Mano]

This is a delicious sweet prepared with idlis.

SWEET MILK IDLI

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http://www.nandyala.org/mahanandi/images/masalaidli/masalaidli4.jpg
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Ingredients:

Kaaramani- 1 cup
Whole green gram- 1 cup
Mashed jaggery- 2 cup
Shredded coconut- 1 cup
Ghee- quarter cup
Cardamom powder- 1 tsp
Enough idli batter
Full cream milk- 2 liter
Jaggery- 1 cup
Saffron- a pinch

PROCEDURE:

Soak the green gram and the karamani over night and cook in the morning. Heat a pan and add the mashed jaggery with a little water. Make syrup with one thread consistency [kambi paahu]. Add the cooked green gram, karamani, coconut and half sp of cardamom powder. Cook until it is thickened. Add the ghee and cook for a few minutes. Let it cool down. Heat the idli maker with enough water. Spread a little ghee on the idli plates. Pour 2 tbsp of idli batter in each idli mould. Place 2 tbsp of pooranam on all of them. Again pour the idli batter on all of them to cover the upper side. Steam them for 10 minutes. Take away the idlies and keep them in a shallow plate. Boil the milk until it is thickened to half of its original quantity. Add the jaggery with the remaining cardamom powder and the saffron. Again boil for a few minutes. Pour this on the idlies.

[Mrs.Mano]

Dear Lakshmi!

I have already posted the recipes for chikkies. If you can go through the index, you can find them.

[Mrs.Mano]

Dear Pr!

you can mix a handful of soya beans with a kilo of wheat grains to get a nutritious wheat flour. You can soak a handful of soya beans with the rice when you grind for idlies.

Do not overgrind the black gram when grinding for idlies. 20 to 25 minutes are enough for the black grams to grind. Sprinkle water twice or thrice when grinding the black gram to make the batter frothy. In this method, the idlies will be soft and white. You can add 2 tsp of aval and 1 tsp of javavrisi to soak with the rice before grinding. This will help to the whiteness and softness of idlies.

[Mrs.Lakshmi]

Dear Mrs.mano,

i tried ur thavala vadai,sarkarai pongal.really it was very nice.

surely i will try ur chikies recipes.

thank u for ur recipes.

regards

[pr]

Dear Mrs Mano
Thank you very much for the idea of using soya beans. I tried your micro wave rava kesari and it came out very good. Thank you very much for a wonderful and easy recipe
Regards
Pr

[dev]

Hi Mrs.Mano,

I tried ur recipe for araithuvitta sambar...I used radish instead of baby onions... It has come out very well... Ithanaikum I didn't add coconut as I didn't have any on hand.... Appadi irundhaalum taste super-aa irukku... Thanks a ton for the recipe...:)

[pr]

Dear Mrs Mano
I tried using soya beans while grinding for idli batter . The idlis r good and no different from the regular ones (Taste and texture wise) . but more nutritious for kids . Thanks for the idea. This time I ground the ulundhu for half hour and no layer formation on the idlies ..
Thanks and Regards
Pr .

[dev]

Hi Mrs.Mano,

Do u have a recipe for 'kari kozhambhu powder' tht's usually made in erode,salem areas?... If yes, please post the recipe.... Thanks...:)

[pr]

Dear Dev
Do we get unsweetened condensed milk in the market ? Let me know .
Thanks
Pr

[dev]

Dear Dev
Do we get unsweetened condensed milk in the market ? Let me know .
Thanks
Pr

I thought of using evaporated milk(unsweetened)... I guess it's almost similar to condensed milk... :roll:

[Mrs.Mano]

[tscii:8241688848]Hello Dev!

Thank you very much for the nice feedback on ‘araiththu vitta sambar’. As I am now in Tamilandu, I couldn’t post a reply for your request on ‘Salem Kari kuzhambu powder’. earlier. I had it through my friend and hope it will be helpful to you. Here is the recipe:

SALEM KARI KUZHAMBU POWDER:

Ingredients:

Coriander seeds- 1 kilo
Cinnamon-50 gm
Cloves-50 gm
Fennel seeds-50gm
Cumin seeds-50gm
Peppercorns-100gm
Poppy seeds-100gm
Ragi-100gm
Bengal gram-100gm
Par boiled rice- 100gm
Black gram-50gm
Annaasi poo[star anise]-10
Marattimokku-10
Bay leaves-10
Curry leaves-a handful
Cardamom-15
Jathikkai[nutmeg]-1

PROCEDURE:

Roast each and every ingredient separately and then powder them finely.
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[Mrs.Mano]

I am going to post a chutney recipe which was given to me by my relative. It was very tasty and delicious.

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http://www.thaneweb.com/eating_out/images/carrot_chutney.gif
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CARROT CHUTNEY:

Ingredients:

Carrot-2
Black gram-1 tbsp
Red chillies-3
Green chillies-2
Big tomato-1
Shredded coconut-1/2 cup
Salt to taste
Oil-2 tbsp

Procedure:


Heat the oil and fry the red chillies and the black gram to golden brown. Take them away. In the same oil, fry the chopped tomato and green chillies first and then add the shredded carrot. Fry them for 5 minutes on medium fire. When cooled grind all the ingredients with enough salt and the shredded coconut to a coarse paste.

[pr]

Dev
Should we use this karikozhambu powder only in kari kuzhambu ? Can we use it in our regular cooking ?
Thanks
Pr

[dev]

Hi Mrs.Mano, thanks a lot for the podi recipe...:)

pr, this podi is used mainly to make non-veg kolambu... but it can be used to make veg kulambu as well... like this one...

http://cookingweblog.blogspot.com/2007/08/cabbage-spicy-kozhambu-kongu-style.html

[Thattai]

Dear Mrs. Mano,

Hope that you are doing well. It's been a while since I logged on.

In the recent past I tried the Microwave Kesari, Mutton Chukka, Mutton kurma and wheat dosa.

The microwave kesari came out just perfect this time round. (in my earlier attempt, I did not add the right amt of water).

The chukka was also good. I tried the one without the coconut milk. It tasted quite close to what you get in the TN nv messes, but it wasn't fully there. Their chukka is dark brown in colour, while this was quite reddish, maybe cos of the tomatoes. But tastewise, this was quite close. Maybe, I'll reduce the tomatoes and increase the pepper. Do you think that will work Mrs. Mano?

Also, the recipe that you have given for mutton chukka with coconut milk, will that end up with gravy or dry? If it will be dry, I'll try that as well.

Then with the bones left from the chukka, I made the kurma to eat with dosas. That tasted very good. and was also quite easy to make, even though it seems like a bit of work when you read it.

I tried the wheat dosa recipe with only wheat. That tasted very good, and was not sticky at all. Only thing, I was not able to get crisp dosas. Is there any way to do that?

Thanks for all the recipes.

Thattai

[Thattai]

I also like that you are now posting the pictures as well with some recipes. It's a nice touch :thumbsup:

PS: Could you please mail me your recipe file at thattai@yahoo.com?

Thanks,

Thattai

[Thattai]

Dear Mrs. Mano,

Could you please provide recipe for savoury kozhakottai filling as well as sundal recipes?

Thanks in advance.

Thattai

[dev]

Hi Mrs.Mano, tried the carrot chutney y'day... it was very tasty & very diff from the carrot chutney I usually make(ie without tomatoes)... modi I made: didn't add coconut. Add a few cori leaves to the carrots towards the end of frying & some tamarind.

Thanks a lot for the recipe...:)

[Thattai]

Dear Mrs. Mano,

Made the tomato corriander chutney to go with dosas. Was really yum. Put only 2 red chillies instead of 4, but that turned out to be just the right amt of 'kaaram'. thanks for a super and easy recipe.

Thattai

[Mrs.Mano]

[tscii:88f0c6c87d]Dear Thattai!

Thanks a lot for the feedbacks on microwave kesari, mutton chukka, wheat dosa, mutton kurma and tomato chutney.
I will clear your doubts soon. Also I will post the recipes of ‘kozhukkattai’ within a few days. As I am going to depart to Chennai today, I couldn’t post the recipes now.

Thank you very much for the appreciation on posting suitable pictures for my recipes. The credit goes to the administration. They are doing this beautiful job for my recipes.

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[Thattai]

hi everyone! Happy Ganesh Chaturthi to everyone.

Mrs. MAno,

The ellu pooranam was simply superb. 1st time I mananged to get it right. Gotta run now. Will give more feedback on culinary adventures later.

Thanks,

Thattai

[Mrs.Mano]

[tscii:d20cff2ba6]Dear Thattai!

About chicken chukka- you can reduce the quantity of tomato and you can also increase the quantity of chilli powder a little.

Also, the mutton chukka with the coconut gravy will definitely end up as a dry one. You can make it either as a gravy or a dry one.

About the wheat dosa- it is possible to make crisp dosa with wheat flour only. According to the texture of the dosa-we can make it crisp. Some brands are sticky and some brands are very nice to make crisp dosas. The batter must be little watery to make crisp dosas.

I have already posted the recipe for ‘kuzhukkattai’ with different types of pooranams. I am glad that you have prepared kozhukkattai with ‘ellu pooranam’ successfully.

Thanks a lot for all the nice feedbacks.
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[Mrs.Mano]

Dear Dev!

Try the carrot chutney with the coconut and also without tamarind. It will be delicious. I have also at first hesitated to grind a chutney without tamarind. But it tasted delicious even without tamarind.

[Mrs.Mano]

I am posting here a special chicken recipe.

SPICY CHICKEN ROAST:

Ingredients:

Chicken cut into big pieces- 1 kilo
Chilli powder-2 tbsp
Turmeric powder- half tsp
Salt to taste
Gram dal powder- 1tbsp
Rice flour- 1 tbsp
Egg-1
Grind the following ingredients to a paste:
Small onions-a handful, garlic flakes-2 tbsp, shredded ginger- 1 tbsp, fennel seeds-2tsp, cinnamon- 1 piece
Onion [finely sliced]-4
Tomato [finely chopped]-half cup
Curry leaves-a handful
Coarsely ground pepper-1 tsp

Procedure:

Marinate the chicken pieces with the turmeric powder, chilli powder, gram dal powder, rice flour, salt, egg and the ground paste for an hour. And then fry the pieces in oil to golden brown. Heat a broad pan and pour 3 tbsp of the fried oil. Add the onion and the curry leaves and fry them to golden brown. And then add the tomato and fry it well until it is mashed and the oil floats on the surface. Add the fried chicken pieces and roast them for some minutes. Lastly sprinkle the pepper powder and fry for a few seconds.

[Thattai]

Dear Mrs. Mano,

Continuing feedback about GAnesh Chaturthi efforts. Based on your recipe, I decided to make my own rice flour for the kozhakattais. Boy! Was it a disaster. After washing and draining I tried to grind the rice, but it was taking FOREVER. So i decided to give it to the chakki. But they rejected it saying that the rice was too damp. So then I came home and tried giving it another shot. But it was still taking ages and ages to get fine flour, and my sumeet kept overheating and stopping.

Then finally I got ready atta from the store. Meanwhile, cos it is all rainy and humid here, I didn't get a chance to dry the rice in the sun and finally it got spoiled. :cry:

Please let me know where I went wrong. :? I was getting a lot of idli rava which did not seem to be getting ground even after repeated grinding. Is this how it ususally is? Also, can I soak and dry the rice and give it in the chakki? Will it give the same results if I follow the sifting, steaming, cooling and storing after that? Please help... :(

I also tried the coconut pooranam. The first day I used 1.5coconut:3/4 sugar. That turned out very sweet. So I made thick covering to compensate. Second time I used 2:3/4 and that was just right . So thanks for that recipe Mrs. Mano.

Awaiting your tips for grinding rice atta.

Thanks,

Thattai

[Thattai]

Dear Mrs. Mano,

Last sunday, I tried the tomato onion chutney ( the one where you grind the raw ingredients and then cook it) and the veg biryani with coconut milk.

Both turned out very nice. The chutney was quite similar to the onion chutney that I make, but the addition of saunf gave it an additional zing that I really liked :D

The veg biryani was also very good. It was surprisingly easy to make (with all the grinding and extracting etc, I thought that it would take time). And was very well appreciated by hubby and dad who was visiting.

My husband said that it tasted very close to the Biryani from some very famous place in Coimbatore - it is anjappar? I forget. But it was very good.

Also, when he heard that it was your recipe, he commented that you must be touching so many lives with your recipes. And I said - for sure! You are one of the very few people who shares recipes such that everyone is able to get near perfect results at home possibly on the first try itself. I am not the first one to say this, but Kudos to your spirit and efforts in sharing your recipes :clap:

Thanks a ton mrs. mano. You are practically like a member of our family, the amount that we discuss your name in the context of cooking. To the extent that if I say I am trying a new recipe, my husband asks - is it mrs. mano's? And if I say yes he says go right ahead :D

Thanks again,

Thattai

[Thattai]

Dear Mrs. Mano,

It's me again! I seem to be on a complete spree of trying your recipes!! Today I tried the chicken fry (boneless) that you gave recently. The one where you grind cashews and coconut etc and add the to almost cooked marinated chicken.

It was very easy to make and even the taste was quite good. Not as fab as some other of your other chicken recipes, but a very good one to make in a hurry and also good as a starter.

I have also marinated a portion of chicken for the chilly chicken fry and frozen it. Will let you know how it comes out when I make it.

Thanks,

Thattai

[Mrs.Mano]

[tscii:7d54dc1965]Dear Thattai!

Thanks a lot for the feedback on tomato onion chutney, chicken fry and the vegetable briyani. I felt happy to know that yr husband also likes my recipes. Convey my heartiest thanks to him for his appreciation! It is really amazing to know that I am having some good hearts at my side because of my recipes. As I have always helping nature, it is easy for me to help my fellow hubbers with my recipes. The appreciation like yours always inspires and encourages sharpening my knowledge in this field and also helping others with the same knowledge. I really thank you very much for your sincere appreciation.

About idiyaappa maavu- raw rice must be soaked for half an hour. Then the water must be drained completely. The wet rice must be spread on a thin cloth or on a newspaper. The rice will be dry after half an hour. Do not dry the rice in the heat of the sun. Then it will become hard to grind. Have you dried the rice like this? The rice must be dried in a cool place. Do not put on the fan also. Just dry the rice on yr dining table. Grind this rice into a fine flour. Then sieve it twice. You can either fry this rice or steam to make it suitable for ‘kuzhukkattai maavu’. If you like to fry, fry on slow fire. The colour must not be changed. If you draw a kolam with the flour, it must flow freely from yr fingers like ‘kola maavu’. That is the correct texture. Then cool it. Again sieve it once and keep it in a tight jar. If you prefer to steam it, place the flour on a white cloth, pull the corners in the centre and tie it. Keep it inside a vessel and steam it in a pressure cooker or any other vessel for 15 minutes. Again cool the steamed flour and sieve it. This prepared flour is very smooth and easy to make idiyaappam, pathri, vellai appam and klozhukkattai varieties . Hope this explanation will be satisfactory to you.
About the uses of rice rava- you can make delicious uppumas, thippa roti [I have already posted the recipe in the first thread I think] and also idli.

[/tscii:7d54dc1965]

[Thattai]

Dear Mrs. Mano,

Thanks a lot for the feedback on correct procedure to grind rice. Will try this and hope for better results.

Meanwhile made the chilly chicken which is the closest I've gotten to replicating the taste of indian chinese chilly chicken. Needless to say it was DEELISH and terrifically easy. Especially as I'd already marinated and frozen the chicken. After cutting the onions etc, it hardly took minutes to put together. Even my toddler liked it a lot (i gave it to her w/o the chillies, which I fried later and mixed with everything else).

Also made the idli sambhar which was also a big hit with the family.

Thanks for 2 super recipes.

Thattai

[Thattai]

Dear Mrs. Mano,

A query about wet grinding:

I use an Ultra Grinder, which is a recent purchase. My problem is that I do not get a smooth batter with the urad and the methi. I soak the urad for min 1 hr and the methi for min 6 hrs. Still there is a grainy texture.

I used to keep grinding the two in the hope that it would get smooth, but after reading ur suggestion on grinding for max 20 mins, I am foll the same. In both cases, grainy texture is there.

My mum suggested grinding the two in the mixie once or twice and then in the grinder, but am not too kicked about that as I bought the grinder to avoid messing with the mixie.

Looking fwd to ur suggestions.

Thanks,

Thattai

[Mrs.Mano]

[tscii:6334ba57ce]Dear Thattai!

I regret for the delayed reply. As I was in Tamilnadu for the past month, I couldn’t browse in the computer as I normally do.

Thanks a lot for the nice feedback on “chilli chicken” and “Idli sambar”.

About grinding the black gram- all types of it will yield good frothy batter with the ultra Grinder. I am also using it regularly. Before starting to grind, pour 1 to 1 ½ cup of water in to the grinder [for 1 cup of black gram]. Then add the soaked black gram and start to grind. Grind for 10 minutes. Then pour half cup of water and again grind to a smooth batter. You have to clean the sides with yr fingers while the grinder is running. Again sprinkle some water and grind for 10 minutes. Now you will get a smooth batter. You can soak both the fenugreek seeds and the black gram in the same vessel.
[/tscii:6334ba57ce]

[Mrs.Mano]

Here is a tasty recipe which I have tried last week.

NEER URUNDAI:

[html:84a2f10c95]
<img src="http://deepann.files.wordpress.com/2006/07/unda_appachembu.jpg
">
[/html:84a2f10c95]

Ingredients:

Raw rice- 2 cups
Green gram- half cup
Red chillies-4
Black gram- 2 tbsp
Shredded coconut- half cup
Mustard seeds- half sp
Asafetida pr- half sp
Curry leaves- a few
Gingelly oil- 2 tbsp
Enough salt

Procedure:

Soak the rice and the dal for an hour and then grind them with enough salt smoothly. The batter should be watery. Heat a pan and pour the oil. When it becomes hot add the mustards. When they splutter add the black gram, red chillies, asafetida powder and the curry leaves. Fry for a few seconds on slow fire. Pour the batter and cook until it becomes solid. Put off the fire and allow it to cool a little. Add the coconut and mix well with yr fingers. Make small smooth balls and steam them for 15 minutes.

[Thattai]

dear Mrs. Mano,

Thanks for your suggestion. I will grind accordingly and let you know the outcome.

thattai

[Thattai]

Dear Mrs. Mano,

Made vegetable kuruma today. It was very delicious. The only change I made was that I used mixed veggies instead of only potatoes and peas. Thanks for yet another yummy and easy recipe.

Thattai

[Thattai]

Dear mrs. mano,

tried the microwave kesari (again) yesterday. Though the taste was very good, I did not get the right consistency. For one thing,after adding the rava and water (I also added the colour at this point), I mixed it well, and cooked it for 3 minutes.

When I took it out to stir it, it had kind of solidified at the bottom with a layer of water on the top. So when I mixed it, it was lumpy and remained so throughout.

Please tell me where I could have gone wrong. This is my husband's fav sweet and I thought I had cracked it when it came out so well the last time. But this time it was quite gooey and lumpy. Please help.

I followed the directions to the 'T'.

Thattai

[dev]

Hi Mrs.Mano, can u please post a recipe for making vegetable puffs & egg puffs that we get in the bakeries in India... we get readymade puff pastry sheets here... so a recipe for the filling & baking directions would do.

BTW, can we make the outer covering for the puffs at home?.I guess it's a tedious & time consuming work!!!...

[Mrs.Mano]

[tscii:c49cb9a920]Dear Thattai!

Thanks a lot for the feedback on ‘vegetable kurma’.
I think that you would have added just ordinary water to the rawa. Add warm water. It will definitely come out correctly. I think I haven’t mentioned about the warm water. I regret for the mistake.

[/tscii:c49cb9a920]

[Mrs.Mano]

[tscii]
Dear Dev!

Here is the recipe for ‘Puff pastry’ and some fillings.

PUFF PASTRY:

[html:1de30847cd]
http://www.lovesicily.com/images/viaritiro/sfoglia.jpg
[/html:1de30847cd]


Ingredients:

Plain flour- 2 cups
Butter- 175gms
Margarine-50 gms
Lemon juice- 1 tsp
Salt- 1 tsp
Ice clod water- ¾ cup

Procedure:

Cream the butter well. Chill it again in the refrigerator. Sieve the flour with the salt and put this in a bowl. Add the margarine, cold water and juice and make a stiff dough. Cover the dough with a damp towel and keep it aside for half an hour. On a board, sprinkle some flour and roll out the dough into ¼ inch thickness. Place the butter in the center. Fold the pastry in to thirds. Roll little to seal the layers. Fold in thirds again. Repeat rolling and folding four times. After each rolling wrap the pastry into a grease-proof paper and chill for 15 minutes. This will make the pastry easy to roll and the pastry extra flaky. Roll the pastry in to desired thickness. Cut into desired shapes, brush of the extra flour, and place it on a greased baking sheet. Desired fillings can be filled in and again closed. Bake in a hot oven [220deg C to 235 deg C] for the first 15 minutes. Then reduce oven temperature to 125 deg C and bake till brown.

EGG FILLING:

Ingredients:

Onion [finely chopped]-2
Ginger and garlic paste- 1 tsp
Tomato[crushed] – half cup
Cinnamon powder- 2 pinches
Fennel powder- half tsp
Chilli powder- 1 tsp
Turmeric powder- half tsp
Salt to taste
Hard boiled eggs-4 to 6
Coriander leaves-2 tbsp
Oil- 2 tbsp

Procedure:

Heat a pan and pour the oil. When it becomes hot add the chopped onion and tomatoes. Fry them until they are mashed well. Add the pastes and fry for a few minutes until the raw flavour disappears. Cut the eggs into small pieces without braking them Add them carefully to the onion tomato mixture. Sprinkle the salt and the powders. Mix careful and cook on slow fire for a few seconds. Sprinkle the coriander leaves.

For vegetable and potato filling, avoid the cinnamon powder and add green chilli paste instead of red chilli powder. You can increase the quantity of tomato and the onion according to yr taste.

[dev]

Thanks a lot Mrs.Mano... Will try it out the filling this weekend...have a half of the pastry sheet I bought last week...:)

BTW, how do we fold the sheet into 1/3rd?...like this?...
http://fusionchef.com/globalcuisine/recipes/basics/puff_p3.jpg And can we freeze the pastry for future use?...if yes, for how long can it be kept frozen?...

[cynthia_a02]

Dear Mrs.Mano,
How r u? I tried ur garlic rasam today.its simply awesome... thanks for such a nice receipe. :clap:

[Mrs.Mano]

Dear Cynthiya!

Thanks a lot for the feedback on 'Garlic rasam'!

[Mrs.Mano]

Dear Dev!

the folding process in the picture is correct.

[dev]

Hi Mrs.Mano, I tried the puffs filling(mushrooms instead of egg) & it came out very well...Thanks a ton for the recipe... Will try out the pastry sheet sometime soon...:)

A very happy diwali to you & ur family!!!...:)

[Inimai]

Dear Mrs. Mano,

I made your Badam burfi last week. It came out very well. Thank you! I want to try your Almond macroons for diwali. Could you tell the oven temperature to bake the macroons? Also you have mentioned the ingredients in gms. Could you tell the measurements in cup size?

Thank you!

[Inimai]

One more question! What is the best substitute for dalda. I want to make your masala murukku. Shall I use butter instead of dalda? Sorry for the bothering!!

Thanks!

[arrecipes]

Dear Mrs. Mano,
I have query in cooking chicken. Whenever I make any type of chicken fry (with onion and tomato) it is soft when hot and turns hard when it is cold. Sometimes i use to make it as soon as i buy it or else frozen chicken. It would be great if u could help me with this.

[baskaran.ramamurthy]

Mrs Mano,
Can u post recipes using Tofu.There are conflicting views about the nutritional values and dangers of Tofu.Would appreciiate if you can start a new thread on Tofu for discussion
Regards
Baskaran

[Mrs.Mano]

[tscii:7802201aed]Hello Dev!

Thanks a lot for the feedback on ‘puff filling’.
Thanks also for the Deepavali wishes. I wish you a Happy Deepavali!!

[/tscii:7802201aed]

[Mrs.Mano]

[tscii:61e1418c88]Dear Inimai!

I regret for the delayed reply. As I am travelling around Tamilnadu frequently, I couldn’t reply earlier.

About almond macroons- I have not my recipe file here. Please post it here. I will then clear your doubts.

About masala murukku-Butter will not yield softness to any savouries. Either Vanaspathi or oil with a little ghee will give softness.

[/tscii:61e1418c88]

[Mrs.Mano]

[tscii:46dec31a68]Dear Inimai!

I regret for the delayed reply. As I am travelling around Tamilnadu frequently, I couldn’t reply earlier.

About almond macroons- I have not my recipe file here. Please post it here. I will then clear your doubts.

About masala murukku-Butter will not yield softness to any savouries. Either Vanaspathi or oil with a little ghee will give softness.

[/tscii:46dec31a68]

[Mrs.Mano]

Dear arrecipes!

I have also had problems like you with frozen chicken earlier. Then I have solved my problems.

If you buy separate parts of frozen chicken, [like leg pieces, or breast pieces], it will be rough and hard to eat even after a long time of cooking. Buy a whole frozen chicken, clean it, cut into desired pieces and then cook according to your wish. The chicken will be soft and tender.

[Mrs.Mano]

Dear Banumathy!

I regret for my delayed response.
I will post recipes of Tofu soon!
About starting a thread on Tofu-I can open it only after a few months. As I am in Tamilnadu now on some urgent business, I find a very little time to spend on the internet. Thanks a lot for the useful suggestion.

[Mrs.Mano]

I WISH ALL THE HUBBERS A VERY HAPPY AND PROSPEROUS DEEPAVALI!!!

[arrecipes]

Dear Mrs. Mano,
Thanks for your clarification. Wish you a Happy Diwali.

[Thattai]

Wish all the hubbers a very happy and prosperous Deepavali!!

[Inimai]

Dear Mrs. Mano,

Thank you for the reply! I appreciate you clearing our doubts in your busy schedule. Here is the recipe for Almond Macroons. I need the measurements in cups. also the oven temperature.

Thank you!


ALMOND MACROONS:
Soak 50gms of almonds in boiled water for 30 minutes and then remove their outer skins. Then powder them coarsely. Or chop them finely. Apply a little butter in a baking tray and brush it with yr fingers so that it coats the whole tray. Then sprinkle some plain flour on it. Add 2 egg whites and 150gms of icing sugar to a bowl and place the bowl on flat vessel which is filled with boiling water to its half level. Beat well the contents of the bowl until the mixture thickens. Then add the almond mixture, mix well and pour it in the baking tray. Or you can spread the mixture to the desired shapes with the help of an icing nozzle. Then bake them in an oven for 10 minutes.

[Mrs.Mano]

I am posting here a few new recipes which I have tried recently.

TAPIOCA ADAI:

Ingredients:

Tapioca- 250 gms
Raw rice- 500 gms
Red chillies- 8
Shredded coconut- 2 cup
Chopped onion- 1 cup
Chopped coriander- half cup
Curry leaves- a few
Salt to taste

Procedure:

Remove the outer skins of the tapiocas and shred them.
Soak the raw rice for 2 hours and grind it with the red chillies to a fine batter.
Add the shredded coconut, salt and shredded tapioca and grind them coarsely.
Keep the batter covered for 5 hours.
Add the onion, coriander and the curry leaves.
Let it ferment for 5 hours.
Prepare thin adais.

GREEN GRAM OOTHTHAPPAM:

Ingredients:

Green gram- 1 cup
Black gram- 1 cup
Rawa- 1 cup
Chopped green chillies- 2 tbsp
Finely chopped ginger- 1 tbsp
Salt to taste

Procedure:

Soak the dals over night in enough water. Grind them finely in the morning. Add the salt and allow it to ferment for 6 hours. Then add the semolina, ginger and the green chillies. Mix well. Make ooththappams.

[Mrs.Mano]

Dear Inimai!

You can take quarter cup of almonds and 1 cup of icing sugar for this recipe.

[dev]

Dear Mrs.Mano, Thanks a lot for the Deepavali wishes...:)

I tried ur kara chutney recipe today & it turned out so good. The best kara chutney I've ever tasted. Thanks a ton for the recipe. :)

[Thattai]

Dear Mrs. Mano,

I implemented your tips for grinding urad dal for batter and got very good results. Thank you very much. Also made the Handi chicken which was much appreciated by everyone. Thanks for an easy and yummy recipe.

Could you please provide recipe for making Puran poli? My mum wants to try your way of making them if any. Thanks in advance.

Thattai

[Thattai]

Dear Mrs. Mano,

Just came across the recipe for puran poli in the old responses. So there is no need to re-post.

Thanks,

Thattai

[huldaashok]

Dear Mrs. Mano,

How are you? Both my son and myself are crazy about crabs. The other day, I tried your CRAB KUZHAMBU came out so well. My son just loved it. I have never cooked crabs before.

Thank you very much for the delicious recipes.

Cheers,
Hulda

[Mrs.Mano]

Dear Deva!

Thanks a lot for the nice feedback on ' kara chutney'.

[Mrs.Mano]

Dear Thattai!!

I felt very happy to hear that you had good results with Idli after following my tips . Thank you very much for its feedback as well as ' Handi Chicken'.

[Mrs.Mano]

Dear Hulda!

Thanks a lot for the nice feedback on ' cvrab kuzambu '.

[Mrs.Mano]

[tscii:5e8a6e8cf6]YAM ROAST:

Procedure:

Yam- 500gm
Chilli powder- 1 tbsp
Gram flour- 1 tbsp
Gram dal [pottukkadalai] flour- 1 tbsp
Turmeric powder- half sp
Salt to taste
Enough oil to fry

Grind the following to a fine paste:

Small onions-8, fennel seeds- 1 tsp, shredded ginger- 1 tsp garlic flakes- 8

Procedure:

Clean the yam well and cut into big pieces. Pressure cook them without water for 3 whistles. Remove the outer cover and slice them into 1” to 11/2 “pieces with a quarter inch thickness. Coat them with the powders, salt and the ground paste. Let them marinade for 30 minutes. Then shallow fry them in oil. When they become golden brown on one side turn them on to the other side and fry them well.

GREEN GRAM IDLI:

Ingredients:

Green gram- 1 cup
Semolina- 1 cup
Black gram- 1 cup
Shredded ginger- 1 tsp
Finely chopped green chillies- 1 tsp
Salt to taste

Procedure:

Soak the dals for 3 to 6 hours. Then grind them to a smooth batter. Add enough salt and mix well. Let it ferment for 6 hours. Then add the semolina, green chillies and the ginger and mix well.
Pour the batter in the idli moulds and steam them for 10 minutes. Shredded coconut coriander leaves and onion can be added. This is a very good food for the diabetics.


[/tscii:5e8a6e8cf6]

[Inimai]

Dear Mrs. Mano,

Thank you for the reply regarding Almond Macroons. I want to know in what temperature I have to bake for 10 mins.

Thanks!



Dear Mrs. Mano,

Thank you for the reply! I appreciate you clearing our doubts in your busy schedule. Here is the recipe for Almond Macroons. I need the measurements in cups. also the oven temperature.

Thank you!


ALMOND MACROONS:
Soak 50gms of almonds in boiled water for 30 minutes and then remove their outer skins. Then powder them coarsely. Or chop them finely. Apply a little butter in a baking tray and brush it with yr fingers so that it coats the whole tray. Then sprinkle some plain flour on it. Add 2 egg whites and 150gms of icing sugar to a bowl and place the bowl on flat vessel which is filled with boiling water to its half level. Beat well the contents of the bowl until the mixture thickens. Then add the almond mixture, mix well and pour it in the baking tray. Or you can spread the mixture to the desired shapes with the help of an icing nozzle. Then bake them in an oven for 10 minutes.

[KPR]

Respected Mrs.Mano,
In salem,namakkal side they used to give a parotta kozhambu which is green in color,spicy with coconut and pepper.I am looking for this recipe.It used to come in both versions of vegetarian and non vegetarian.Also,in salem,erode side they used to make a chicken fry which is brownish black in color.It is made somewhat like in oil,you first add some masala powders,curry leaves,onion and once it is kinda brown black,I think you have to add other ingredients.If you could please post the recipes of them it will be of great help.

Thanks in advance.

[Thattai]

Dear Mrs. Mano

My mom was here recently and we (rather she!!) decided to try your recipe for aatu kaal kuzhambu... and it was yummy!! Even my toddler liked it!!

It was really delicious and we've already decided to make it again in the near future. And my mum said that it was pretty easy to make!! As most of your recipes are, I must add.

Thanks for another winner :thumbsup:

Thattai

[Mrs.Mano]

Dear Inimai!

I regret for my delayed reply. You can bake at 160 deg C.

[Mrs.Mano]

Dear Thattai!

Your appreciation and genuine feedback are really a boost for me!
Thank you very much for the same.

[Mrs.Mano]

Dear KPR!

I do not know the recipe for the above mentioned parotta kuzhambu. Any how I have a recipe for Erode Chicken kuzhambu. I got this recipe from a friend of Salem. Hope this recipe will be helpful to you.


ERODE CHICKEN KUZHAMBU:


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http://bp2.blogger.com/_jXATMGG830Q/RdDpg0ONmSI/AAAAAAAAAWI/FAiVjprMEIQ/s320/IMG_6152.JPG
[/html:762ed515fe]


To make this kuzhambu a special curry powder will be needed. The recipe for that curry powder is here.

CURRY POWDER:

Dry roast each and every spice separately and then grind them to a fine powder:

Coriander seeds- 1 kilo, cinnamon- 50 gm, cloves- 50 gm, fennel seeds- 50 gms, cumin seeds- 50 gm, peppercorns- 100gm, poppy seeds-100gm, ragi-1oogm, Bengal gram- 100gm, par boiled rice- 100gm, black gram with skin-50gm, annasi poo- a handful, maratti mokku- a handful, curry leaves- a handful, nutmeg-1

Ingredients:

Finely chopped small onion- 1 cup
Finely chopped tomato- 1 cup
Curry powder- 4 tsp
Salt to taste
Turmeric powder- half sp
Chicken pieces- 1 kilo
Chilli powder- 2 tsp
Oil- 4 tbsp
Curry leaves- a handful

Dry roast the following ingredients and then grind them to a fine powder.

Cinnamon-1, clove-2, fennel seeds- 1 tsp, poppy seeds- 1 tsp, peppercorns- 1 tsp, cumin seeds- 1 tsp, curry leaves- 1 arc

Grind the following to a fine paste:

Shredded coconut- 3 cups, fried sambar onions-10, 1` arc curry leaves

Procedure:

Heat the oil in a broad pan and add the chopped small onions and the tomatoes with the turmeric powder and the curry leaves and fry them well until they are mashed and the oil floats on the top. Add the fried powder and fry for a few minutes. Now add the chilli powder, curry powder and the chicken pieces with enough salt. Cook the chicken for 20 minutes. When they are almost done, add the ground paste and cook for further 15 minutes.

[Thattai]

Dear mrs mano,
tried the curry leaves coconut chutney this morning. it was very yum and very different. thanks for another winning recipe.

thattai

[cynthia_a02]

Dear Mrs.Mano,How r u?Tried ur parruppu thokaiyal with parrupu rasam.its very delicious and spicy.... what are the other nice accompaniments for that?i had it with poodu vengaya kulambu.. but i don't like that taste that much...

[Thattai]

Dear Mrs. Mano,

Tried the Dhania Tomato chutney a few days back and it was very tasty. Even my toddler loved her idlis with it (w/o any chillies).

Thanks again!

Thattai

[KPR]

Respected Mrs.Mano,

Can you please post the recipe for Modakathan Dosai Recipe.

Thanks!

[Mrs.Mano]

Dear Cynthia!

Thanks a lot for the feedback on ' paruppu thokaiyal' and ' paruppu rasam'!!
It is suitable with miLaku rasam, thayir saatham and vatral kuzhambu.

[Mrs.Mano]

Dear Tomato!!

Thank you very much for the nice feedback on 'Dhaniya tomato chutney'!!

[Mrs.Mano]

I WISH ALL THE HUBBERS A MERRY CHRISTMAS AND HAPPY NEW YEAR!!!

[Mrs.Mano]

[tscii:c526020ef1]Dear KPR!

Here is the recipe for Mudakkaththaan dosai!

MUDAKKATHTHAAN DOSAI:

Ingredients:

Boiled rice- 6 cups
Fenugreek seeds- 1 tbsp
Black gram- ¼ cup
Mudakkaththaan keerai- 2 cups [finely chopped]
Salt to taste

Procedure:

Soak the rice with all the ingredients except keerai overnight in plenty of water. Grind them well to a fine batter. At the last stage, add the keerai and grind coarsely. Let the batter ferment for 8 hours. Make thin dosais.

[/tscii:c526020ef1]

[Mrs.Mano]

I am going to post a tasty chicken curry recipe here!

HYDERABAD CHICKEN CURRY

[html:5f89fb7869]
http://www.sailusfood.com/wp-content/uploads/2006/06/spicy_chicken_masala_curry.JPG
[/html:5f89fb7869]

Ingredients:

Chicken cut into small pieces- 1 kilo
Mashed tomato- 2 cup
Salt to taste
Turmeric powder- half sp
Onion-2

Fry the following ingredients in 2 tbsp of ghee to golden brown:

Curry leaves- a handful, cinnamon-1, fennel seeds- 1tbsp, poppy seeds- 1 tsp, cardamom-2, shredded coconut- 1 cup

Procedure:

Roast the onions on slow fire with the outer skin until they are burnt with black colour. Then peel off the outer cover. Grind it with the fried ingredients to a fine paste. Cook the chicken with enough water, salt, the tomatoes and the turmeric powder. When the chicken is half-cooked, add the ground paste. Cook further for at least 15 minutes until the chicken is fully cooked.

[butterfly]

Dear Mano,
did u come back to shj?
I will try out this and will let u know. seems like a diff. recipe.
S.

[Mrs.Mano]

Dear Sahana!

I came back here at the first week of December as I have already informed. I will reply soon.

[Mrs.Mano]

I WISH ALL THE HUBBERS A VERY HAPPY PONGAL!!!

[Mrs.Mano]

Here Iam going to post a few recipes on payasam varieties:

SEMOLINA RICE FLAKES PAAYASAM:

Ingredients:

Semolina- 1 cup
Rice flakes[aval]- 3 tbsp
Ghee- 1 tbsp
Cooked green gram-1/2 cup
Jaggery- 1 1/2 cup
Milk- half cup
Cardamom powder- 1 tsp
Shredded coconut- 1/4 cup


Procedure:

Fry the semolina in the ghee on slow fire till golden brown.
Let it cool down.
Wash the rice flakes few times and keep it on a bowl without any trace of water.
Boil 3 cups of water.
When the water starts simmering, add the semolina and cook it on medium fire for some minutes.
When the semolina is cooked, add the green gram, rice flakes and the milk and cook for a few minutes.
Then add the jaggery, cardamom powder and the coconut.
Cook for a few minutes on slow fire.

COCONUT PAAYASAM:

Ingredients:

Shredded coconut- 1 cup
Cashew nuts- 10
Raisins- 2 tbsp
Cardamom powder- 1 Spoon
Ghee- 2 tbsp
Saffron- a pinch
Raw rice- 1 cup
Jaggery- 2 cups


Procedure:

Soak the raw rice in water for 1 hour.
Then grind it with half cup of coconut to a fine paste. Boil 5 cups of water.
When the water starts simmering add the paste and cook on medium fire.
When the rice is cooked, add the jaggery and cook for a few minutes.
Fry the cashew nuts, raisins and the remaining coconut in the ghee to golden brown and then add them along with the saffron and cardamom powder to the paayasam.
Cook the payasam for a few minutes.

[bingleguy]

Mano madam ... Semolina nna ??? Semiyaavaa ?

[Mrs.Mano]

Hello Bingleguy!

Semolina means 'rawa' in Tamil.

[dev]

[tscii:42d5a7800d]Hi Mrs.Mano, please let me know how to make thattai without it puffing like puris... I found ur recipe for thattai... it says
"THATTAI:

Ingredients:

Raw rice- 2 cups
[Small] Garlic flakes- 10
Red chillies-3
Asafotida powder- 1/2 tsp
Butter- 2 tsp
Soaked Bengal gram- a handful
Sesame seeds- 3 tsp
Salt to taste

Procedure:

Grind the red chillies, garlic and A.powder to a fine paste. Soak the rice for ½ hour and then drain the water. Then pound the rice to a fine powder and sieve twice. Roast the powder to a very light brown colour. When cooled, add all the above ingredients and the ground paste to the flour and make soft dough adding enough salt. Make small even balls and flatten them thinly. Deep fry them in hot oil. . "...

Does roasting the rice powder help to get flat thattais... We don't usually roast the rice powder coz mom grinds the soaked rice in the grinder to a fine paste & she adds some pottu kadalai maavu to get the dough consistency... Otherwise the procedure is pretty much the same as in the recipe given by you...but my mom almost always ends up making puris rather than thattais...;) what could be wrong?[/tscii:42d5a7800d]

[tvsankar]

my mom almost always ends up making puris rather than thattais... what could be wrong?

Dear dev,

Ennoda ammakum idhae prob.So enkaum idhae prob. :lol: (indha letter patri sollum podhae en ammaku konjam kobam.Seedai ellam nanna panrenae.Thattai dhanae seri ilai ...)

Thattai yai Thattaiyaga seiya romba asai padum.

Usha Sankar.

[dev]

tvs,;) Unga ponnu vandhu ungalai kindal pannuradhu kulla katthukalaamnu ketkureengala...;)

Enakku adhu ellam senju paarka aasai illai... ammavukkaga thaan idhai Mano madam kitta kaetten...this time she tried very hard to make thattais for me but made mullu murukku with the dough as thattais were, as usual, puris... paarka paavama irunthichu...adhaan avangalukku help pannalamenu kaetten...;) :)

[sinrultz]

Hello Mrs. Mano,

Saying you rock may just sound "Cliche"...anywayz I am one of the many hubbers who proclaim to be a good cook by simply preparing dishes as per you recipes... :D .
I have a quick question for you Mrs. Mano..Could you tell me the type of red chilly used in your recipes, is it the small round variety which is not as hot as the long ones?..I am asking this as I find the heat to be too high to handle in some recipes?
Also can you post a recipe for chicken chalna(side dish for parotta) in your own special(delish) style :D ?

[KPR]

Respected Mrs.Mano,

Can you kindly post recipe for pitla.

Thanks in advance.

[suvai]

Dear Mrs. Mano... :-) nallaaa irukeengalaaa???

Can u please post an authentic recipe for "Theeyal" thank you thank you in advance....also onga ellaaa recipe till today.. email anupa mudiyungalaaaa? thank you mrs. mano.

with plenty regards
suvai

[sinrultz]

Mrs Mano,

Would like to try out thattai from your recipe file.Instead of grinding raw rice to flour ..can I use store brought rice flour.If so what is the measurement of rice flour for substitution.

Thanking You in advance...

[Mrs.Mano]

Dear Friends!

As I was travellng in Kerala since 30/1/2008, I couldnt reply to all of your queries. Just now I have seen all the postings after I have landed at Tamilnadu. I will come to you within a few days.

[tvsankar]

tvs,;) Unga ponnu vandhu ungalai kindal pannuradhu kulla katthukalaamnu ketkureengala...;)

Enakku adhu ellam senju paarka aasai illai... ammavukkaga thaan idhai Mano madam kitta kaetten...this time she tried very hard to make thattais for me but made mullu murukku with the dough as thattais were, as usual, puris... paarka paavama irunthichu...adhaan avangalukku help pannalamenu kaetten...;) :)

Enaku indha madhiri Mano kitae kekka oru ponnu illai dev. Orae oru paiyan dhan enaku.... :cry:

Adhan enakaga naanae kettukaren..... :roll:

[dev]

tvs,;) Unga ponnu vandhu ungalai kindal pannuradhu kulla katthukalaamnu ketkureengala...;)

Enakku adhu ellam senju paarka aasai illai... ammavukkaga thaan idhai Mano madam kitta kaetten...this time she tried very hard to make thattais for me but made mullu murukku with the dough as thattais were, as usual, puris... paarka paavama irunthichu...adhaan avangalukku help pannalamenu kaetten...;) :)

Enaku indha madhiri Mano kitae kekka oru ponnu illai dev. Orae oru paiyan dhan enaku.... :cry:

Adhan enakaga naanae kettukaren..... :roll:

:) good luck...:)

[Mrs.Mano]

Dear Dev!

There are so many varieties of recipes to make "Thattai". In this recipe, you must roast the ground wet flour on a dry pan to a light brown colour.
If you add a large quantity of butter or ghee, then it will puff up like a puri. Pottukkadalai will also make it very soft.

Here I am posting another recipe for 'Thattai' which looks like your mother's recipe. Try this recipe. I do not remember whether I have posted it before or not.

THATTAI:


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http://jasu.files.wordpress.com/2007/01/thattai.jpg
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Ingredients:

Raw rice- 600gm
Black gram- 100gm
Green gram- a handful
Bengal gram- a handful
Gram dal [pottukkadalai]- 100gm
Red chillies- 15
Shredded coconut- 2 cups
Asafetida powder- 1 tsp
Curry leaves- a handful
White sesame seeds- 2 tbsp
Dalda- 1 tbsp
Salt to taste
Enough oil to fry

Procedure:

Soak the rice for 1 hour, drain the water and pound the rice into a fine powder. Sieve it twice. Soak the green grams and the Bengal grams in enough water for 2 hours. Roast the black gram in a dry pan to a golden brown colour. When cooled, grind it to a fine powder and sieve it once. Grind the pottukkadalai with the red chillies, kaayam, and the coconut to a fine paste. Add the ground paste, powder, dalda, curry leaves and the soaked dals to the rice flour with enough salt and knead to a soft dough. Make smalls, flatten them on a cloth thinly with the fingers and then fry them in hot oil to golden colour.

[Mrs.Mano]

Dear Sinrultz!

The chillies I have mentioned so far are the long ones only. I always use a small quantity of chillies in my cookery and my recipes are not hot as well. I also use Kashmir chilli powder in my cookery. As there are varieties in the long red chillies as well as the green chillies, you should be careful in selecing the quantity of the chillies in your cooking.

I will post the recipe of chicken chalna very soon!

[dev]

Thanks a lot Mrs.Mano...I'll pass on the recipe to mom... Hope she gets it right this time...:)

[sinrultz]

Thanks a ton Mrs. Mano for the clarification.

[Mrs.Mano]

Dear sinrultz!

Readymade rice flour is not suitable for making 'Thattai's. Here is the chicken recipe you have asked.

CHICKEN TOMATO GRAVY:

Ingredients:

Chicken pieces- 750gms
Chopped onion- 2 cups
Chopped tomato- 3 cups
Shredded coconut- 1 cup
Fennel seeds-2 tsp
Poppy seeds- 1 tbsp
Coriander powder-2 tbsp
Chilli powder- 1 tbsp
Turmeric powder- half sp
Cardamom-3
Cinnamon- 1 piece
Cloves-3
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Coriander leaves- a handful
Salt to taste
Oil- 4 tbsp

Procedure:

Heat a pan and pour the oil. Powder the cinnamon, cardamom, cloves and 1 tsp of fennel seeds and add it to the oil. Fry it on a slow fire for a few seconds and then add the chopped onion, ginger-garlic paste, and 1 cup of tomato with the turmeric powder and fry them well until they are mashed well. Add the chicken pieces with 3 cups of water. Cook for some minutes. Add the coriander powder and the chilli powder with enough salt. When the chicken pieces are half-cooked, grind the coconut with the poppy seeds, the remaining tomatoes and the fennel seeds to a fine paste and add this paste to the simmering gravy. Let the gravy simmer for some minutes until it is fully done. Add the coriander leaves.

[Mrs.Mano]

Dear KPR!

Here is the recipe for pitlai.

BITTER GOURD PITLAI:


[html:979e428cd9]
http://bp1.blogger.com/_FHsezERH_qU/RjFPqSo9RhI/AAAAAAAAAFk/3LsTM_KEjYU/s400/pitlai+1.jpg
[/html:979e428cd9]


INGREDIENTS:

Bitter gourd- 250gms
Tamarind- a small lime size
Turmeric powder- half sp
Mustard seeds- 1 tsp
Curry leaves- a handful
Chopped tomato- half cup
Tuar dal- half cup
Bengal gram- 2 tbsp
Green gram- 2 tbsp
Salt to taste
Oil- 4 tbsp

Fry the following ingredients in a tsp of oil to golden brown colour and grind them to a fine paste:

Red chillies-6
Coriander seeds- 2 tbsp
Bengal grams- 1 tbsp
Asafetida- a small piece
Fenugreek seeds- 1/2 sp
Shredded coconut- 1 cup

Procedure:

Soak the tamarind in a cup of water and extract its juice. Cut the bitter gourd in to small pieces and cook them in the tamarind water with the turmeric powder. When they are half-cooked, add the cooked dals, salt and the ground paste. When the bitter gourd pieces are fully cooked put off the fire. Heat a small pan and add the oil. Add the mustard seeds and when they splutter add the curry leaves and the tomatoes. Cook the tomatoes until they are mashed. Ad this to the pitlai and mix well Cook the pitlai on slow fire for a few minutes.

[pr]

Dear Mrs Mano
How are you doin ?
How to make ragi idyappam ? I have the ragi flour . I tried once and it was a disaster(noodles were sticky) should any other flour be added with it to get the correct texture. Any inputs?
Thanks and regards
Pr

[sangii77]

Hi Mrs.Mano,

Can you plz post the recipe for onion samosa that you get all over tamil nadu in trains, theaters, road side tea stalls etc

- Sangeetha

[sinrultz]

Hello Mrs. Mano,

Thank you for the chicken tomato gravy recipe...it was awesome..enjoyed it till the pan was screeching empty.

I always face a problem when cubing chicken to small pices for gravy..the chicken turns out very dry..any suggestions to keep them moist?

[Mrs.Mano]

Dear Pr!

How are you?

Here I am posting the recipe for ragi idiyaappam which you have requested. You can simply make idiyaappam with ragi flour alone.In this recipe, I have added a little rice flour to enhance the taste. After the preparation of the idiyaappams, you can make idiyaappa upma, ragi idiyaappa kitchadi, dal idiyappa kitchadi and ragi idiyappa briyani. Only thing- you have to separate the idyaappam like noodles only when they are cooled.

RAGI IDIYAAPPAM

Ingredients:

Ragi flour- 2 cup
Rice flour- quarter cup
Salt to taste
Gingelly oil- 1 tbsp
Warm water- 1 1/2 to 2 cups

Procedure:

Sieve the flours. Add the salt. Mix with the warm water little by little. Make a soft dough, add the oil and knead well. Pass through the idiyaappa press on idiyaappa moulds which are greased with oil. Steam them for 10 to 15 minutes.

[dev]

Hi Mrs.Mano,

Can you please post the recipes for ragi idiyaappa kitchadi, dal idiyappa kitchadi and ragi idiyappa briyani...

[Mrs.Mano]

Dear Sangeetha!

I have posted here a recipe of onion samosa. Hope you will like this.

ONION SAMOSA:


[html:ba58591290]
http://www.cambridgenow.ca/cnt/files/Image/Grain_Of_Salt/Samosa.jpg
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Ingredients:

Sliced onion- 2 cups
Fennel powder- half sp
Chilli pr- 1 tsp
Turmeric powder- quarter sp
Ginger paste- half sp
Garlic paste- half sp
Tomato paste- 1 tsp
Chopped coriander- 1 tbsp
Chopped mint- 1 tbsp
Salt to taste
Oil- 2 tbsp
pastry sheets

Procedure:

Heat the oil in a pan and add the onion with the turmeric powder. Fry it till it turns golden brown. Add all the ingredients with enough salt. Fry for a few mintes. Thaw the pastry sheets at room temperature as per instructions. Pre heat the oven to 160 deg F. Stuff the onion mixture , close the edges and bake for 10 to 15 minutes. Instead you can fry the samosas in hot oil to golden brown after preparing the outer cover with plain flour.

[sinrultz]

Mrs Mano,

Could you please post some recipes with prawns like Prawn Varuval, Prawn Masala whenever you find time .

Thanking you,
Sindura

[sangii77]

Thanks for the Onion Samosa recipe M'am.

[pr]

Dear Mrs Mano
I am doin good . Thanks
Thanks for posting the idiyappa recipe. I will try it soon .
Regards
Pr

[huldaashok]

Dear Mrs. Mano,

How are you? Though I don't write very often I keep following the threads almost every week. It's become one of my past times now.

Yesterday, I tried your Chicken Masala and it was superb. My son and husband liked it very much. Thanks for the yet another winner.

One more request, recently I had attended a birthday party and the caterer had made a nice vegetable pulav. It was white in colour with different coloured vegetables. He had added cut mint and coriander leaves. The best thing was its taste was so good like a brinj sadam. Can you please let me know this recipe, if possible.

Thanks,
Hulda

[sk]

Hi Mrs Mano,

Can you please tell me in general to make biryani with 1 cup rice how many cloves,elachi,star anise,cinnamon do we need?.I'm trying to find this for a long time now.
I can to US in 2004 and found this site and i have been trying your recipes since then.I have tried lot of ur recipes and my very very favorite is kofta pulav,ennai kathirikai gravy,mysore rasam,rava dosai..... .Thanks a ton for posting recipes for all of us.

Regards,
sk

[dev]

Hi Mrs.Mano,

Recently I tried a very tasty kootu kind of dish which had ladiesfinger & dhal(yellow moong I guess)... Can u please post a recipe for it if you have one?

[Mrs.Mano]

[tscii:da4107e790]Dear Sindura!

I couldn’t understand your query about cubing the chicken pieces. About Prawn varuval and prawn masala- I have already posted these recipes and you can find them in the index
[/tscii:da4107e790]

[Mrs.Mano]

[tscii:32ef51a4b2]Dear Dev!

Here are the recipes of Ragi idiyappa kitchadi, Dal ragi idiyappa kitchadi and Ragi idiayappa briyani. I will post the vedaikkai koottu later.

RAGI IDIYAPPA KITCHADI

Ingredients:

Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chopped coriander- half cup
Shredded carrot- half cup
Green gram- 3 tbsp
Finely chopped green chillies- 1 tbsp
Salt to taste
Turmeric powder- half tsp
Shredded coconut- half cup
Fennel seeds- half sp

Procedure:

Cook the green gram until it is almost done. Pour the oil in a pan and heat it. Add the onion and fry it for a few minutes until they turn golden brown. Then add the pastes and fry them for a few minutes. Then add the tomato with the turmeric powder and the coriander leaves and fry them until the oil floats on the surface. Grind the coconut with the fennel seeds coarsely and add it along with the green gram, carrot and a little salt and fry them well on slow fire for a few seconds. Add the ragi idiyappa noodles and mix well for a few minutes on slow fire.

RAGI IDIYAPPAM DAL KITCHADI

INGREDIENTS:

Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Mustard seeds- 1 tsp
Split black gram- 2 tsp
Asafetida powder- half sp
Salt to taste
Curry leaves- a handful
Chopped coriander –half cup
Shredded coconut- half cup
Turmeric powder- half sp
Tuar dal- half cup
Bengal gram- 1 tbsp
Black gram- 1 tbsp
Green gram- 1 tbsp
Red chillies- 4
Oil- 4 tbsp

Procedure:

Soak the dals along with the red chillies for an hour. Then drain the water and grind them coarsely with a little salt. Steam the batter for 15 minutes and crush it finely when it is cooled. Mix with the shredded coconut, curry leaves and coriander leaves. Heat a pan and ad the oil. Add the mustard seeds and when they splutter add the black gram with the asafotida powder and fry them for a few seconds. Add the sliced onions and fry them until they turn golden brown. Add the tomato with the turmeric powder and fry it well until the oil floats on the surface. Add the idiyappa noodles and mix well. Then add the dal mixture and mix well.

RAGI IDIYAPPA BRIYANI:

INGREDIENTS:

Ragi idiyappams- 10 [separate them like noodles when they are cooled.]
Sliced onions- 2 cups
Crushed tomato- 1 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Chopped coriander- half cup
Chopped mint- half cup
Turmeric powder- half sp
Salt to taste
Coconut milk- quarter cup
Ghee- 2 tbsp
Oil- 2 tbsp
Grind the following ingredients coarsely:
Cardamom-1, cinnamon-1, clove-1, fennel seeds- half sp, green chillies- 2

Procedure:

Heat the oil in a pan, add the onion and fry well. Then add the pastes and fry them for a few minutes. Then add the tomato with the turmeric powder, mint leaves, and the coriander leaves with a little salt and fry them until the oil floats on the surface. Add the idiyappa noodles and mix well on slow fire. Sprinkle the coconut milk and mix well.





[/tscii:32ef51a4b2]

[Mrs.Mano]

Dear Sk!

Thanks a lot for the compliments! These kinds of feedbacks and appreciations always encourage and inspire me to post more and more tasty recipes!
Regarding your query about briyani- for 1 cup of rice, you can add 2 cardamom, 2 cloves, half star anise and a big piece of cinnamon.

[KPR]

Respected Mrs.Mano,
Can you please post the recipe for therakkal,vengaya kose,kosu malli please

[dev]

Hi Mrs.Mano, thanks a lot for the ragi idiyappam recipes...:)

[sk]

Thanks Mrs Mano regards,sk

[Mrs.Mano]

Dear Hulda Asok!

I regret for my belated reply. As I am staying in Tamilnadu now on personal reasons and traveling around, I hardly find enough time to write here. I will go back to my current residence at Dubai again in a short time and I hope then that I could spend more time in the forum hub.

Thanks a lot for your nice feedback on 'Chicken Masala'.

Here is the recipe of white pulav you have asked. This is an easy and quick method. I hope the taste will be good as you expect.

WHITE PULAO:


[html:8c58eb7fac]
http://www.tarladalal.com/RecipeImages/CoconutPulao-CookingUnderTenMinutespage85.jpg
[/html:8c58eb7fac]


Ingredients:

Raw rice- 1 cup
Water- 1 cup
Coconut milk- 3/4 cup
Sliced onion- 1
Chopped coriander leaves- quarter cup
Chopped mint leaves- quarter cup
Mixed vegetables[frozen]- half cup
Salt to taste
Ghee- 4 tbsp
Grind the following into paste:
green chillies-2, shredded ginger- half sp, garlic flakes-4, cinnamon- 1 small piece, cardamom-1, clove-1, fennel seeds- half sp,

Procedure:

Wash the rice and soak it in the water and the coconut milk in a bowl for 15 minutes. Then add a little salt, mix well and pressure cook the rice for 3 whistles. When cooled, take away the rice and mix well.

Heat a vessel and pour the ghee. Add onion and fry till they become bolden brown. Add the ground paste and fry well for a few seconds. Then add the vegetables with a little salt and fry till they are cooked. Add the green and toss for a minutes. Add the cooked rice and mix well on slow fire for a few seconds.

[Mrs.Mano]

Here is the recipe for 'Vendaikkai koottu' for you!

VENDAIKKAI KOOTTU [LADIES FINGER KOOTTU]


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http://www.sailusfood.com/wp-content/uploads/pappu_pulusu_vegetable_ingredients_carrots_okra_sh allots.JPG
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INGREDIENTS:

Chopped tomato- 1 cup
Shredded ginger- 1 tsp
Slit green chilles-4
Chopped coriander- 2 tbsp
Curry leaves- a few
Cumin seeds- 1 tsp
Coarsely ground pepper- quarter sp
Ladies fingers cut into desired pieces- 2 cups
Turmeric powder- half sp
Thick coconut milk- 1 cup
Cooked green gram- half cup
Oil- 4tbsp
Salt to taste

Procedure:

Heat a pan and add 1tsp of oil. Add the ladies finger pieces and fry them for 10 minutes on medium fire. Take them away and again pour the remaining oil. Add the cumin seeds and when they splutter add the tomato, ginger, and the green chillies with the turmeric powder. Fry them until the tomatoes are cooked and the oil floats on top. Ad the green and fry for a few seconds. Add the ladies finger pieces with enough salt, pepper powder and the coconut milk. When the ladies fingers are almost cooked add the cooked green gram and cook for a few more minutes until the koottu is done.

[Mrs.Mano]

Dear Dev!

I have posted the above 'Vendaikkai koottu' recipe for you! I have missed a line of addressing you when I pasted the recipe.

[Mrs.Mano]

[tscii:24d1524c75]Dear KPR!

Here are the recipes you have asked.

THERAKKAL:

Ingredients:

Oil- 5 tbsp
Fennel seeds- 1/2 sp
Cinnamon- 1
Cumin seeds- half sp
Peppercorn- 1/4 sp
Chopped onion- half cup
Chopped tomato- 1 cup
Brinjals cut into small pieces- 1 cup
Potato cut into small pieces- 1 cup
Turmeric powder- 1/2 sp
Chopped coriander – 3 tbsp
Chilli powder- 1 tsp
Grind the following ingredients in to a paste:
Green chillies-2, fennel seeds- half sp, shredded coconut- 1 cup, cashew nuts-5, gram dal- 1 tbsp

Perocedure:

Heat a pan and pour the oil. Add the fennel seeds, cinnamon, cumin seeds and the pepper corns and fry for a minute. Add the chopped onion and the tomato with the turmeric powder and fry them well until they are well cooked. Add the vegetables with 4 cups of water and enough salt. When they are half-cooked, add the ground paste with the chilli powder. Cook the gravy well. Add the chopped coriander finally.

VENGAYA COSE:

Ingredients:

Oil- 5 tbsp
Peppercorns-1/4sp
Fennel seeds- 1/2 sp
Cumin seeds- half sp
Sliced onion- 2
Chopped tomato-2
Salt to taste

grind the following ingredients in to a fine paste:

chilli powder- 1 tsp, poppy seeds- 1 tsp, fennel seeds- 1/2sp, cumin seeds- 1/2sp, shredded coconut- 4 tbsp, turmeric powder- 1/2sp

Procedure:

Heat a pan and add the oil. Add the fennel seeds, cumin seeds and the peppercorns and fry for a few seconds. Add the onion and the tomato and fry well until they are mashed and the oil floats on the surface. Add 2 cups of water with the ground paste and salt to taste. Allow the gravy to simmer well for a few minutes until it is slightly thickened and the raw flavour disappears.

KOSUMALLI:

Ingredients:

Green gram- 1/2 cup
Shredded carrot- 1
Finely chopped green chilli-1
Mustard seeds- 1/2 sp
Asafetida powder- a pinch
Cumin seeds- 1/2 tsp
Oil- 1 tbsp
Chopped coriander- 1 tbsp
Lime juice- 1 sp
Salt to taste

Procedure:

Soak the green gram for 3 hours. Then drain the water completely. Add enough salt, carrot and coriander and mix well. Heat a small pan and pour the oil. Add the mustard seeds and when they splutter, add the cumin seeds with the asafetida powder and the green chill. Fry for a few seconds and add this to the green gram. Pour the lime juice and mix well.










[/tscii:24d1524c75]

[dev]

Thanks Mrs.Mano... will try it out next week...:)

[sinrultz]

Respected Mrs. Mano

I made Malabar Prawn curry as per ur recipe for my father who visited us who absolutely loved it.Thank you so much 4 ur selfless help madam.

May I request u to post a recipe for bittergourd fry and malai kofta whenever u find time..

[pr]

Dear Mrs Mano
I tried your radish kootu and it was awesome. Noone could recognise its radish chutney .
I will try the ragi idiyaapam soon . Feel so guilty for not trying it till now . Dont have rice flour. Have to buy next time when I go to the grocery store.
Thanks and regards
Pr

[dev]

Dear Mrs Mano
I tried your radish kootu and it was awesome. Noone could recognise its radish chutney .
I will try the ragi idiyaapam soon . Feel so guilty for not trying it till now . Dont have rice flour. Have to buy next time when I go to the grocery store.
Thanks and regards
Pr

PR, is it this recipe tht u tried?...

RADISH CHUTNEY:

Ingredients:

Radish [diced finely] - 2 cups
Sambar onions- 10
Shredded coconut- 1 cup
Green chillies- 7
Black grams- 1/4 cup
Tamarind- a marble size
Enough oil and salt

Procedure:

In a little oil, fry the sambar onions, black gram and the green chillies. Then grind them coarsely with the tamarind, coconut and the radish.

[pr]

Yes Dev . I mentioned kootu by mistake. It should be read as chutney.
Regards
Pr

[dev]

Thanks pr...will try it out... :)

[pr]

Dear Dev
Do u have the recipe collection of Mrs Mano (updated one) . I had some problems in the hard disk and my collection is gone . Could you please send it to prethi_vasu@yahoo.com if you have one.
Also Mrs Mano had already posted malai koftha ( if I am correct) . I am also searching for the same . I could not find in the old responses . Could you help me locating it . Please take your time
Regards
Pr

[dev]

pr, I don't have her recipes file... I just search in the index here whenever I need a recipe...

Will let u know if I come across the malai kofta recipe...I see one in sun tv recipe index... chk out tht too...

[dev]

Hi Mrs.Mano,

I had some guests home for lunch today & I made sambar using ur sambar podi recipe... They all liked it a lot & were surprised when I told them it's amde using homemade sambar powder!!!... they literally drank the sambar & they were almost full by the time they finished their sambar round(S) that they skipped rasam & again had samabr mixed with curd rice... :lol: Thnaks a ton for the recipe...:)

I just need a clarification from you... which variety of chillies do we use for the sambar podi... I used the long red chillies but I had to reduce the qty by almost half of what was recommended in the recipe... we get another variety of long red chillies here that have wrinkled skin which is less spicier... Which ond do you recommend?...

[Mrs.Mano]

Dear Dev!

Thanks a lot for the warm appreciation and feedback.
I always use the long red chillies with bright red colour. [not the wrinkled one] In Tamilnadu, saaththoor milakai is like that. Do not reduce the quantity of them when making sambaar podi. It will change the taste. You can add less quantity of podi when making sambar.

[Mrs.Mano]

I WISH ALL THE FRIENDS HERE A HAPPY AND PROSPEROUS TAMIL NEW YEAR!!!

[dev]

Dear Dev!

Thanks a lot for the warm appreciation and feedback.
I always use the long red chillies with bright red colour. [not the wrinkled one] In Tamilnadu, saaththoor milakai is like that. Do not reduce the quantity of them when making sambaar podi. It will change the taste. You can add less quantity of podi when making sambar.

Hi Mrs.Mano, thanks for clarifying!!!...Next time I'll try with the qty you have mentioned... I used around 12 long chillies for the qty... when I took a handful it came to around 25-30 chillies I guess... felt it's too much chillies for too little of other spices... so I reduced the qty to 12 chillies as we generally don't take much chillies... I'll try out & let u know how we like it...:)

[dev]

I WISH ALL THE FRIENDS HERE A HAPPY AND PROSPEROUS TAMIL NEW YEAR!!!

Thank you & wish you the same...:D

[pr]

Dear Mrs Mano
Tamil puthaandu nalvazhtukkal !!!!
I tried the ragi idiyappam last weekend .I prepared lemon sevai( like what we do with rice idiyappam) .It turned good . Everyone liked it . But The strings were not free like the rice idiyappam. They lost shape (unlike rice idiyappam) .What could be the reason . is that the way it is ? But I am really happy with this recipe . The recipes i have tried so far gave sticky idiyappam , became like a kazhi . This was uthir uthir.
Probably I made thin strings.. Next time let me try with the other plate( bigger holes) and let you know how it turned.
Please give me your inputs.
Thanks and Regards
Pr

[cynthia_a02]

Dear Mrs.Mano,
Can you please post the receipe for pudina thokku?shall we replace kothumalli with pudina in kothumalli thokku?Thank You in advance.

[luz]

hi ms mano, admire the wonderful work u do. need a person like u to answer all questionswith such understanding. i do have a question for u.when a recipe calls for a cup of red chilles how to measure redchilles . is it approximate?how is it done?thanku in advance

[Mrs.Mano]

Dear Pr!

You are correct. You must try with a plate with little bigger holes than the usual one which has minute holes as the ragi has a sticky texture. With the ragi idiyappam, you must separate them to strings only when they are cooled and also you must seperate the strings with greased fingers.

Thanks a lot for the nice feedback.

[Mrs.Mano]

Dear Cynthia!

As you have assumed, you can replace koththamaloli with pothina to prepare pothina thokku. This is the best recipe for koththamalli thokku. Recently I have learnt from a very old relative the recipe of curry leaves thokku or podi. Its taste is really superb. I will post it here soon. You can make the pothina thokku in that style also.

[Mrs.Mano]

Dear luz!

Thanks for the appreciation.
I always break the red chilli in to two pieces and remove the seeds. Then only I will measure them. Thus it will be easy to fill a cup also.

[Mrs.Mano]

[tscii]
I am posting here a few interesting recipes which I had tested last week successfully.

MUSHROOM PULAO:


[html:9f4505fe2d]
http://bp2.blogger.com/_PrAvgW_UQiM/RnRmnAXYvsI/AAAAAAAAAjE/fBHOIwK90BU/s400/pulao_400.jpg
[/html:9f4505fe2d]


Ingredients:

Fresh mushrooms- 250gms
Basmati rice- 3 cups
Sliced onions- 2 cups
Slit green chillies-8
Ginger and garlic paste- 2 tsp
Mint leaves- a handful
Coriander leaves [chopped]- a handful
Milk- 1 cup
Thick coconut milk- 1 cup
Curd- 2 tbsp
Salt to taste
Oil- 3 tbsp
Ghee- 4 tbsp

Powder the following ingredients:

2 cardamoms, 2 cloves, fennel seeds- 1 tsp, cinnamon- 1 “piece

PROCEDURE:

Heat a vessel and pour the ghee and the oil. Add the onions and fry till it turns golden brown. Now add the pastes and fry them a little. Wash and Cut the fresh mushroom into two pieces and add them to the onion. Fry them for a few minutes. Add the green chillies, greens, and the curd with a little salt and fry until every ingredient is combined well and a nice aroma floats on the air. Add the powder and fry for a few seconds. Add the milk, coconut milk and 4 cups of water with the soaked rice. When the rice is 3/4th cooked add the salt and mix it well. When the water is almost evaporated, place the rice in the ‘Dhum’ in a pre-heated oven at 160 degC for 20 minutes.


JACKFRUIT SEEDS BRIYANI:


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http://jugalbandi.info/wp-content/uploads/2007/08/chakkachola.jpg
[/html:9f4505fe2d]



INGREDIENTS:

Jackfruit seeds- 1 ½ cups
Basmati rice- 2 cups
Small garlic flakes- 15
Finely chopped tomato- 2 cups
Mint leaves- a handful
Chopped coriander- a handful
Coconut milk- 1 cup
Salt to taste
Turmeric powder- ½ tsp
Oil- 3 tbsp
Ghee- 3 tbsp

Grind the following into a paste:

2 green chillies, ½ tsp fennel seeds, cardamom-1, clove-1, cinnamon- a small piece, 1 tbsp- curd, cashew nuts- 3, shredded ginger- ½ tsp

PROCEDURE:

Wash and soak the rice with 3 cups of water. Remove the upper white cover of the jackfruit seeds and boil them in lots of water for 15 to 20 minutes until they become soft. Drain the water and cut the seeds lengthwise in to two. Heat a vessel and pour the oil and the ghee. Add the onions and fry them well. Then add the ground paste along with the turmeric powder and the garlic flakes. Fry them well.. Add the tomatoes and the jackfruit seeds with a little salt and cook till until the oil floats on the surface. Add the greens and fry for a few seconds. Add the rice with the water and also the coconut milk with enough salt and cook on medium fire.. When the water is almost evaporated, keep the briyani in ‘Dhum’ in a pre-heated oven at 160 degC for 20 minutes.

[Shanthy]

Dear Mrs Mano

Thank you for your continuous support and advice in the kitchen. I am amongst the thousands of hubbers who benefit from it. Please keep up the good work.

I wanted to ask you this question for a long time but the time has only come now. Is there any difference between masala vadai and kadalai vadai? I am use kadali parupu and grind it in various sizes like coarse, fine, full and mix it with onion, chilli flakes etc to make it. It comes nice and crispy. But here in Sydney, the Srilankan food shops sells really crispy kadali vadai and they even stay crispy the next day. Is there any secret ingredient like small amount of thoor dhal or any other makes this? They are big and flat at the edges. I am not sure how they make it big. Please advice. Thank you.

[Thattai]

Hello Mrs. MAno,

Hope that you are doing fine. We have been travelling for a bit and that's why no time to try your recipes. Even now, we are still settling back.

But the other day I wanted something different to go with dosas in the morning other than the regular chutney/sambhar. So I tried your tomato coconut kuzhambu. And it was just perfect. It was very easy to make and it tasted very good. It was good with rice as well.

It also seems to be a good base in which to add paneer/mushroom/potatoes etc. I am going to try that out next time. Thanks yet again for an easy and tasty recipe.

[Mrs.Mano]

Dear Shanthy!

Thanks a lot for the nice feedback and the appreciation.
I do not know anything about kadalai vadai. May be the vadai you have bought contains more thoor dal than the usual Bengal gram we use for kadalai paruppu vadai. Because of the thoor dal, the vadai is crispy.

[Mrs.Mano]

[tscii:7fa33cbc60]Dear Thattai!

Thank you for your nice feedback on ‘thakkali coconut kuzhambu’. In fact this recipe is 30 years old and I have learnt this at the time of marriage. It is nice to know that you have enjoyed this recipe.

[/tscii:7fa33cbc60]

[Thattai]

Dear Mrs. Mano,

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

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

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

Thanks a ton!

[Thattai]

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

[dev]

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


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

[dev]

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

[Mrs.Mano]

[tscii]Dear Thattai!

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

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

PRAWN FRY-2


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http://www.cookinggoddess.com/images/TN10140_prawn-curry.jpg
[/html:57be65f56e]



Ingredients:

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

Grind the following ingredients to a find paste:

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

Procedure:

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

PRAWN FRY-3:

Ingredients:

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

Grind the following ingredients to a fine paste:

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

Procedure:

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

Note:

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

[Shanthy]

Dear Mrs Mano

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

Kind regards
Shanthy

[Thattai]

Dear Mrs. Mano,

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

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

[Thattai]

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

[dev]

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

I folled the recipe here... http://cooking4allseasons.blogspot.com/2007/06/ragi-sangati.html

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

[sk]

Dear Mrs Mano,

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

[Thattai]

Dear Mrs. Mano,

I tried the prawns 2 recipe on sunday and it came out pretty well. It was a lovely red in colour and went well with rotis as well as sambhar rice.

The only thing was that it QUITE spicy by my taste. My husband eats more spice than me and even he found it on the spicy side. This after I used a mix of kashmiri and regular chillies. Usually, I use my discretion for the kaaram quotient, but this time decided to replicate faithfully. I don't know if it was meant to be this spicy.

Probably if kaaram had been less, we would have appreciated it even more. Will do that the next time. But all in all, it was quite easy to prepare and taste was also good.

Thanks again.

[sinrultz]

Tried the mushroom pulov recipe...was very tasty..thank you very much
Could you please post recipes for Tandoori chicken and hyderabad biryani at your convienience.

thanks

[pr]

Dear Mrs Mano
How are you doin ? I would like to have the jangiri recipe from you (the ones made with urad dal) .Tried couple of recipes from net and not satisfied . Could you please post the recipe at your convienience . Thanks a lot
Regards
Pr

[Thattai]

Dear Mrs. Mano,

Made the handi chicken for dinner tonight (with less spice than mentioned :) ) and it came out very well. The gravy was also nice and thick and had a 'fresh' flavour thanks to the chopped corriander. Really lovely, and good with chappatis.

Thanks again!

PS: Dev, thanks for the link. It's a good blog.

[Mrs.Mano]

Dear Thattai!

Thanks a lot for the nice feedback for Prawn fry-2. You can always lesson the quantity of red chillies when you cook.
Also thank you very much for the feedback on Handi chicken.

[Mrs.Mano]

[tscii] KULFI:


[html:9dd1206618]
http://www.shopcrazy.com.ph/wp-content/images/2007/01/queens-kulfi-copy.jpg
[/html:9dd1206618]


Ingredients:

Condensed milk- 450gm
Milk- 5 cups
Unsweetened Khoa- 1 cup
Corn flour or arrowroot flour- half tsp
Maida- half sp
Powdered kesar-1/4 tsp
Rose essence- a few drops
Soaked and ground almonds- 1 tbsp
Cardamom powder- ¼ tsp

Procedure:

Mix the condensed milk, khoa and the flours well with 1 cup of milk. Then add the remaining milk and mix well. Bring to boil and stir constantly for 5 minutes. Then add the ground almonds, cardamom powder and the essence and mix well. Put off the fire. Remove from the fire and cool. Fill into kulfi moulds and freeze.

[Mrs.Mano]

Dear SK!

Somehow I have not addressed you when I posted the recipe of KULFI which you have requested and I really regret for it. . I hope you would have noticed it.

[sk]

Dear Mrs Mano,

Thanks a lot for the kulfi recipe.Noticed it last week itself ,i wanted to reply only after trying it.I made it yesterday.I bought khoa from the stores so texture was not so soft.So i blended it in my food processor.I also added pista.I tasted it when it in liquid state and i loved it(but next time planning to try with homemade khoa just to see the difference).Today is my husband's birthday waiting for tonight's dinner .I want him to try it first .
So sweet of you to update just for not mentioning my name.Thanks a ton Mrs Mano.When i came to US four years back i was okay okay Cook.Now i'm a better cook ,know lot of recipes only because of people like you.My husband proudly says to his friends that i make very tasty dishes and he also adds both south and north indian dishes.So whenever i call someone for lunch or dinner i see to that i don't repeat the dishes and make it very tasty.Even my friends call me for ideas(menu planning and recipes) whenever they are planning to invite somebody for lunch or dinner.Thanks a lot to you and other members for taking time to share your recipes and make people like me a better cook.

regards,
Sk

[huldaashok]

Dear Mrs. Mano,

Sorry for the late reply. Thank you very much for the Vegetable fried rice recipe, its was very good.

One more doubt. I am asked to prepare chicken curry for the australians in our church. I have to prepare 4 kgs of chicken curry. I am cooking so much quantity for the first time. I am not sure about the number of onions, tomatoes etc. Can you please help me with the measurements of a simple chicken curry.

Thanks,

Regards,
Hulda

[Thattai]

Dear Mrs. MAno,

Tried the curry leaves coconut chutney. It was very nice and different, and a good way to incorporate curry leaves in the diet. I love to include them in our food such that we actually eat them, so this recipe was perfect in that regard!! :D

Thanks!

[Mrs.Mano]

[tscii:a747b3e6fa]Dear Sinrultz!

Thanks a lot for the feedback on ‘mushroom pulao”.

Here are the recipes you have asked!

TANDOORI CHICKEN:


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http://members.optusnet.com.au/rpanda/dreamweaver/grilled%20chicken.jpg
[/html:a747b3e6fa]



Ingredients:

Chicken pieces- 1 kilo
Garlic paste- 1 pod
Kashmiri chilli powder- 3 tbsp
Pepper powder- 1 tbsp
Coriander powder- 1 tbsp
Fennel powder- 1 tbsp
Lime juice- 1 tbsp
Curd- half cup
Salt to taste
Tandoori colour- half sp
Ginger paste- 2 tbsp
Onion paste- 2 tbsp
Clove powder- quarter sp
Cinnamon powder- a pinch
Turmeric powder- 1 tsp

Procedure:

Mix all the powders and the pastes with the lemon juice and the curd. Coat the chicken pieces with this mixture thoroughly and marinate them for 3 hours. Cook in a Tandoori oven for 15 to 20 minutes.

[b]HYDERABADI BRIYANI:


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http://www.geocities.com/ronnie_suburban/Photos/khan/khan.lunch.biryani.jpg
[/html:a747b3e6fa]



Ingredients:

Briyani rice- 500gms
Mutton pieces- 500 gms
Ginger paste- 2 tbsp
Garlic paste- 1 pod
Curd- 1 cup
Chilli powder- 1 tsp
Saffron- 1 tsp
Hot milk- half cup
Green cardamom powder- quarter sp
Cinnamon pieces-3
Black cardamom-1
Green chillies[slit]- 6
Cloves-3
Shredded khoa- 100gms
Mint leaves- a handful
Coriander leaves- half cup
Salt to taste
2 tbsp Grated cheese and fried cashew nuts to garnish
ghee- 1 cup
lime juice- 1 tbsp
coconut milk- 1 ½ cups
sliced onion- 2 cups

Procedure:

Marinate the mutton with the ginger and garlic pastes, chilli , turmeric powder and coriander powder, and the curd with enough salt for 1 hour. Soak the saffron in hot milk. Soak the rice for 15 minutes and then cook the rice with little salt until they are 3/4th cooked and the water is almost evaporated.

Heat the ghee in a broad pan and add the onions with the whole spices. Fry them for a few seconds and then add the mutton and cook for a few minutes. Add the coconut milk with little salt, cover with the lid and cook till the mutton pieces become tender.

Take a heavy bottomed vessel. Spread half rice evenly.
Pour half of the milk over it. Spread the mutton mixture on it. On top, place the slit green chillies, khoa, and the greens and pour the lime juice evenly. Spread the remaining rice again and pour the remaining milk evenly. Close with a tight lid and seal around with maidha paste. ‘Dhum’ cook for 20 minutes on slow fire or in a hot oven. Garnish with the cheese and the cashew nuts.

[/tscii:a747b3e6fa]

[Mrs.Mano]

[tscii:295bc535f0]Dear Pr!

Here is the jangiri recipe you have asked.

JANGIRI:


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http://www.bengalisweet.com/images/JALEBI052807FINISHSMALL.jpg
[/html:295bc535f0]


Ingredients:

Whole black gram- 200gm
Raw rice- 25 gms
Sugar- 800gms
Ghee or dalda to fry
Pachai karpooram- a pinch
Saffron- a pich
Rose essence- half sp
Or powdered cardamom- 1 sp
Kesari powder- a pinch

Procedure:

Soak the black gram with the rice for half an hour. Then grind them to a thick batter. The batter should be fluffy and soft like butter. Keep the half of the batter in the fridge. Otherwise the batter will get a sour taste.
Simultaneously, prepare sugar syrup with one thread consistency, that is ‘ KAMBI PAAHU’ and mix in the saffron, pachai karpooram, kesari powder and the cardamom powder or rose essence. Keep the paahu hot on very slow fire.
Pour the dalda or ghee in a broad pan and put on the fire. The fire should be medium. When it becomes hot, put small amount of the batter in the prepared ‘Jangiri’ cloth and holding tightly squeeze the batter through the hole of the cloth in to the hot oil and moving the hand quickly make the jangiri designs in the hot oil. Once they are cooked, turn them on the other side to cook. Take them away and press them in the hot syrup while they are hot for a few minutes and then place them on a broad plate. Thus complete all the batter.

JANGIRI CLOTH:

Prepare a square kerchief using a thick pant cloth. In the middle, make a big pea-sized hole and stitch around the corners finely.[/tscii:295bc535f0]

[Mrs.Mano]

Dear Hulda Ashok!

Thank you very much for the feedback on vegetable fried rice.

Here is the recipe for a simple chicken curry which involves 4 kgs of chicken.

CHICKEN PIRATTAL:


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Ingredients:

Chicken pieces- 4 kilo
Sliced onions-10
Slit green chillies-10
Chilli powder- 3 tbsp
Coriander powder- 4 tbsp
Turmeric powder- 1 tsp
Ginger paste- half cup
Garlic paste- half cup
Coconut oil- 3 tbsp
Chopped coriander- 2 cups
Salt to taste
Oil- half cup

Grind the following ingredients in to a fine paste:

Mashed tomato- 2 cup
Shredded coconut- 2 cups
Cinnamon- 2 pieces
Cloves-5
Fennel seeds- 1 tbsp
Cardamom-5

Roast the following ingredients in a dry pan and then powder them finely:

A handful of raw rice, peppercorns- 1 tbsp, cumin seeds- 1 tsp, fennel seeds- 1 tsp

Procedure:

Heat a vessel and pour the half cup of oil. Add the sliced onion, green chillies, ginger - garlic pastes and the coriander and fry well on slow fire. Add the cleaned chicken pieces with the ground paste. Add enough water and allow it to simmer for some minutes. In a small pan, pour the coconut oil and fry all the powders on a very slow fire for a few seconds and pour this to the simmering gravy. Add enough salt. When the chicken pieces are cooked and the gravy comes to the desired consistency, sprinkle the powder and mix well.

If you need more gravy, you can add some coconut milk at the finishing stage.

[Mrs.Mano]

Dear SK!

Thanks a lot for your heart warming appreciation.

This kind of appreciation always encourages my dedication and the involvement in cookery. Learning alone would not make a person a great cook. It needs extraordinary interest and thirst to learn more and more and also perfection in the kitchen. That is why you have become a better cook now and my sincere wishes for you to become a greatest cook in future!!

Always home-made preparations yield good results than the purchased ones.

[Mrs.Mano]

[tscii]Dear Thattai!

Thanks a lot for the feedback on curry leaves coconut chutney’!

Here is the recipe for the stew which you have asked a few days back. This stew is a delicious accompaniment for idiyappams and aappams.

VEGETABLE CHICKEN STEW:


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http://bp.unix-fu.org/media/12-07-07/chicken-vegetable-stew21.jpg
[/html:cc07618d14]


Ingredients:

Diced broccoli- few pieces
Diced carrot-1
Diced capsicum-1
Chopped coriander- quarter cup
Chopped spring onion- half cup
Diced onion- 1
Big ripe tomato-3 [chopped]
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Ajinomoto- quarter sp
Coarse pepper powder- 1 tsp
Turmeric powder- half sp
Slit green chillies- 4
Diced cabbage- half cup
Boneless chicken pieces- 750gms to 1 kilo
Milk- 1 cup
Coconut milk- 1 cup
Salt to taste
Oil- 3 tbsp
Soya sauce- 1 tbsp

Procedure:

Heat a pan and pour the oil. Add all the vegetables except capsicum and stir fry for a few minutes. Then add the pastes with the green chillies and the turmeric powder and again cook for some minutes till the vegetables are half-cooked. Add the chicken pieces, salt and 2 cups of water. Allow it to simmer for some minutes. Add the milk with the ajinomoto, Soya sauce, capsicum and the pepper powder and again cook for a few minutes. Lastly add the coconut milk and when the gravy starts to simmer put off the fire. Sprinkle the coriander leaves and mix well.

[sinrultz]

Mrs Mano

Thank you so much for the lovely recipes...I cannot wait to try them out.

u totally rock maam!! :D

[pr]

Dear Mrs Mano
I was eagerly waiting for jangiri recipe .Thanks a lot for posting it. I want to try this immediately .But we are leaving for a 4 day trip today evening . Will surely try it out as soon as I come back . Cant wait to try it .
Should we leave the batter in oil to get hard( somewhat like murukku) or take it a bit early .

Will defenitely try and post the feedback and come up with more questions after trying it .
Thanks and Regards
Pr

[Mrs.Mano]

Dear Pr!

You must take away them from frying when the jangiris are cooked. They should not be either very soft or very crisp. If they are too soft, they would break when you press them in to the sugar syrup.

[sk]

Dear Mrs Mano,

Can u plz post the recipe for Birichi(fried rice/puloa) with little pieces of bread that they in marriages?.I tried to find the recipe for a long time now but no luck.

Thanks.
rgds,
sk

[suvai]

Dear Mrs. Mano......:-) nalla irukeengalaa???

Epo mudiyumo.....would it be possible to give "Theeyal" recipe please please please....thank you in advance......:-).......ipadiku...suvai

[sinrultz]

Mrs Mano,

Hyderabad Briyani was out of this world :D Had it with your ennai Kathrikai..Marriage made in heaven..

I have another request Mrs. Mano...Can you post a recipe for Brinjal Poriyal and Patani Kathrikai/ Karamani Kathrikai Poriyal wheneven you find time.

Thanking you once again!!!!

[huldaashok]

Dear Mrs. Mano,

I invited some friends for dinner and I made your ennai kathrika with Biryani. It was so delicious even though I made it with the long brinjal, we get here in sydney.

I just sent my friend this recipe from your site. Thanks a lot for that recipe.

I did not have a chance to try your Chicken perratl recipe as in the last minute they cancelled the request. I will try with 1 kg and let you know the results. Thanks for sharing the Chicken perratal recipe with me.

Cheers,
Hulda

[pr]

Dear Mrs Mano
I tried the jangiri . It came out good . I used the cake decorating bag and tip for the jangiri pilaruthu. Shapes were not professional , but I am trying to master it . After soaking I found some of them were not soaked completely . What could be the reason . I tried with one string consistency . After a while the sugar syrup started crystallising . How to avoid it . Other than these minor issues , jangiris were very good . Thanks a lot for the recipe ..

Regards
Pr

[sk]

hi pr,


i have read somewhere to avoid crystalization you have to add little bit lime juice when making sugar syrup.

rdgs,
sk

[Mrs.Mano]

[tscii]Here I am posting a new recipe.

PARUPPU URUNDAI MOR KUZHAMBU:


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Ingredients:

Thuar dal- ¾ cup
Bengal gram- 2 tbsp
Fennel seeds- 1 tsp
Chopped coriander- ¼ cup
Chilli powder- half sp
Turmeric powder- half sp
Salt to taste
Mustard seeds- 1 tsp
Red chillies-4
Chopped tomatoes- 1 ½ cup
Asafotida- half sp
Fresh curd- 2 cups
Oil- 4 tbsp:

Fry the following ingredients in 1tsp of oil to golden brown and then grind them with 1 cup of curd coarsely:

Soaked thuar dal- 1 tbsp, fenugreek seeds- half sp, cumin seeds- half sp, black gram- half sp, green chilles-3, shredded ginger- half sp, shredded coconut- a handful

Procedure:

Soak the tuar dal and the Bengal gram with the fennel seeds in enough water for 1 hour. Drain the water and grind them with enough salt to a coarse paste. Add the chilli powder, half of the turmeric powder and half of the coriander leaves and mix well. Make small balls and steam them for 10 minutes.
Heat the oil in a pan and add the mustard seeds. When they start to flutter add the red chillies, asafetida, tomatoes, and the remaining turmeric powder and the coriander. Fry them well until the tomatoes are mashed well and the oil floats on top. Add the steamed balls with a pinch of salt and cook them on slow fire for 10 minutes mixing them well in the tomato gravy. Add the ground paste with 2 cups of water and enough salt. When the mor kuzhambu starts to simmer, put off the fire, add the remaining curd and mix well.

[Mrs.Mano]

[tscii:fedefadccc]Dear Hulda!

Thank you very much for your nice feedback on “ ennai kaththarikkaay curry”!
[/tscii:fedefadccc]

[Mrs.Mano]

Dear Pr!

It is good that you have tried the jangiri immediately. The jangiri must be hot when it is dipped in to the syrup. The syrup must be warm also. Then only the jangiris will be soaked properly.

[pr]

Dear Mrs Mano
Thanks for the reply . What is the method to keep the sugar syrup warm till all the batches are complete .
Thanks and Regards
Pr

[pr]

Dear Sk
Thanks for your tip . when do we add the lemon juice ?
Thanks and Regards
Pr

[sinrultz]

Dear Mrs. Mano,

I tried your spicy chicken roast recipe but unfortunately the coating did not stick to the chciken drumstick and when I fried it the coating came away seperate.

How can I make the coating adhere to the chicken when frying?

Thanking you...

[Mrs.Mano]

[tscii:fcfee8573d]Dear sinrultz!

I regret for delayed response. I was busy in my son’s engagement preparations for the past 40 days. I couldn’t open my laptop even though I tried very much.

Here is the recipe of Kaththarikkai poriyal which you have asked. For adding pattani or kaaraamani, soak them in lots of water on the previous day and cook them the next day with enough salt. Drain the water and store them in the freezer. Add a handful of either pattaani or kaaraamani when adding brinjals to the pan.

Make a few thin slashes on the chicken drumsticks while marinating them. The marinade will be soaked inside and coated well even within half an hour.

KATHTHARIKKAI PORIYAL: [BRINJAL PORIYAL]

Ingredients:

Finely chopped onion-2
Finely chopped tomato-1
Finely chopped green chillies-2
Turmeric powder- half sp
Mustard seeds- 1 sp
Black gram- 1 tsp
Cumin seeds- half sp
Shredded coconut- half cup
Small brinjal-8
Finely chopped coriander- 2 tbsp
Salt to taste
Oil-3 tbsp

Procedure

Heat the oil in a pan. Add the mustard seeds. When they splutter, add the cumin seeds and the black gram and fry them to slightly golden brown. Add the chopped onion, green chilli and the tomato with the turmeric powder. Fry them well. Cut the brinjals in to small pieces and add them to the onion mixture with enough salt. Fry them on slow fire. Sprinkle water in intervals. When the brinjals are cooked well, add then add the coconut and the coriamder finally. Fry again for a minute.

[/tscii:fcfee8573d]

[Mrs.Mano]

Dear PR!

You can keep the syrup warm on very slow fire. In this way, it will not become hard.

[Mrs.Mano]

Dear Suvai!

Here is the recipe for Theeyal!

BRINJAL THEEYAL:

Ingredients:

Medium sized brinjals-6 to 8
Salt to taste
Oil- 4 tbsp
Tamarind- a small lime size
Crushed tomato-2
Curry leaves- a handful
Turmeric powder- half sp
Slit green chillies-6
Mustard seeds- 1 tsp
Dry chillies-2 [deseeded and cut into 2 pieces]

Fry all these ingredients one by one in a tsp of oil to golden brown and grind coarsely to a paste:

Shredded coconut- half cup, fenugreek seeds- 1/4sp, cumin seeds- 1/4 tsp,
Sambar onions-4, red chillies-3, coriander seeds- 1 tsp

Procedure:

Soak the tamarind in a cup of water and extract its thick juice.
Heat a broad pan and pour the oil. Add the mustard seeds and when they splutter, add dry chillies, green chillies and the tomatoes with the curry leaves. Fry until the tomatoes are mashed and the oil floats on top. Cut the brinjals into thick round slices and add them with the turmeric powder. Fry them slightly on both sides. Add the ground paste with the tamarind extract and enough salt. Cover with the lid and cook on slow fire.

[suvai]

Dear mrs mano..............super recipe.....loved it....thank u thank u ....en emails kidaithu irukum nu neenaikaren............thanks once again for the theeyal recipe....:-)

[Mrs.Mano]

Dear Suvai!

I have sent a mail to you.

[Mrs.Mano]

Here I am going to post a few recipes:

SWEET PAROTTA

Ingredients:

Wheat flour- 2 cups
Plain flour- 1 cup
Small banana-1
Finely chopped jackfruit- quarter cup
Finely powdered sugar- quarter cup
Saffron- a pinch
Warm milk- 2 tbsp
Cardamom powder- half sp
Ghee- quarter cup

Procedure:

Mix the saffron in the warm milk and let it soak for 15 minutes. .Mash the banana and the jack fruit finely. Add these with the cardamom powder to the flours and knead well. Make small balls. Pat them in to slightly thick parottas on greased banana leaf and cook them on both sides on a hot tawa with the help of hot ghee.

TOMATO ONION CHUTNEY:

Ingredients:

Chopped tomato- 2 cups
Sambar onions- 3/4 cup
Red chillies-8
Tamarind- a pea size
Salt to taste
Gingelly oil- quarter cup
Mustard seeds- 1 sp
Asafotida powder- half sp

Procedure:

Grind the tomatoes, onions, tamarind and the red chillies with enough salt to a fine paste. Hea ta pan and pour the oil. Add the mustard seeds. When they splutetr, add the asafetida powder and the ground paste. Cook it on slow fire for 10 minutes until the raw smell disappears.

[sinrultz]

Ma'am can you post a recipe for Spicy kadalai curry(to go with puttu) whenever you find time.
Also a recipe for Muttai parotta if time permits.

thanking you...your harden Fan :D

[Mrs.Mano]

[tscii:aec27ef2ca]Dear sinrultz!

Here I am posting the kadalai curry. I have already posted the recipe of egg parotta in my previous thread. Anyhow I am posting it here for you. You can add an egg even to half kilo flour.

PAROTTA:

Ingredients:

Plain flour- 1 kg
Egg-1
Oil- ¼ cup
Sugar- 2 tbsps
Ghee- ¼ cup
Milk- ¼ cup
Enough salt

Procedure:

Sieve the plain flour.
Add the egg, oil, sugar, milk, ghee and the salt to the flour and mix well.
Knead to smooth dough by adding enough water.
Keep the dough covered for three hours.
Pat and knead well again till the dough becomes very smooth and elastic in nature.
Make orange sized balls from the dough and roll out each in to a thin chappathi.
Flip one of it in the air to a very big transparent circular layer and then fold it like sari pleats and roll into a round ball again.
Spread ½ to 1sp oil on the ball and keep them covered for some time.
These are called pedas.
Thus finish all the dough.
Then take a peda, pat it gently on top and flatten into thick parottas using the fingers.
Heat the tawa and cook the parotta on both sides.
After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is still hot.

BLACK CHICKPEAS CURRY:

Ingredients:

Black Chickpeas [Soaked and cooked with salt]- 2 cups
Mashed potatos- 1
Chopped coriander- half cup
Cumin seeds- 1 tsp
Chopped tomatoes- 2 cups
Sliced onion- 1 cup
Chilli powder- 1 tsp
Turmeric powder- half sp
Salt to taste
Oil- 4 tbsp

Grind the following in to a thin paste:

Fennel seeds- 1 tsp, Shredded coconut- 1 cup, ginger- a small piece

PROCEDURE:

Heat a pan and pour the oil. Add the cumin seeds and when they splutter add the chopped tomato and the sliced onion with the turmeric powder. Cook them on medium fire until they become soft and the oil floats on the surface. Add the chick peas, potato, coriander, chilli powder and the ground paste with enough salt. Add 2 cups of water. Cook them well for 15 minutes until they become to a desired consistency.



[/tscii:aec27ef2ca]

[sinrultz]

Thank you so much for the recipes...want to try them out right away!!!
Have a quick questions maam...In the kadalai curry recipe you have mentioned 2 cups cooked kadalai, So will 1 Cup raw kadalai yield 2 cup after cooked?

[Mrs.Mano]

Dear sinrultz!
small type of black chickpeas will not double when they are soaked in water. Big type of kadalai will double when they are soaked in water overnight. the above ingredients are enough for two persons.

[sk]

Dear Mrs Mano,

Can u plz post the recipe for Birinchi(fried rice/pulao) with little pieces of bread served during marriage reception.
thank you
rgds,
sk

[huldaashok]

Dear Mrs. Mano,

How are you? How was your son's engagement?

I have a question about adding salt to rice dishes like biryani. Please let me know approximately how much salt should you add when you are cooking 1 kilo of Biryani rice.
Because I sometimes tend to cook the rice seperately and bake it in the oven with the masala.

Also, is there a recent version of word document containing all the latest recipes. If yes, can you please email me at this id: hulda.amirtharaj@asic.gov.au.

Thank You,
Regards,
Hulda

[Thattai]

Dear Mrs. Mano,

Congrats on your son's engagement. Your future daughter-in-law is really lucky to join your 'foodie' fold. She could not have asked for a better guide into the intricacies of cooking than you :thumbsup:

Thanks for the recipe of the stew. Looks really delish from the picture itself. Will try recipe and get back to you with the results.

Also, could you please give recipes using drumstick keerai? Non-veg with keerai would be really good as well, and preferably without deep frying.

Hopefully, you will be able to provide them soon, as I have a big batch of keerai that I need to use up. If not, will try the recipe next time I get my hands on the keerai. Here in Bombay, it's a little difficult to procure.

Thanks again!
Thattai

[Thattai]

Dear Mrs. Mano,

Since the last post tried the Hyderabadi Chicken. I saw a similar recipe in my file given by you, but passed it up cos of the coconut quantity. Then I saw the later recipe with the photo and HAD to make it cos it looked so yummy!! :D Definitely a case of a picture saying a thousand words! Also, coconut was only one cup.

Needless to say it came out very tasty. Did not taste very hyderabadi (more manglorean) but still yum. There was no chilli in the ingredients, so I went back to the earlier recipe and added red chillies as mentioned there. This is the earlier list:

Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Turmeric powder- 1 tsp
Enough salt


Also, I wasn't sure whether the tomatoes, chicken etc went in raw together. So I sauteed the tomatoes in a little oil, then fried the chicken a bit and then added the rest as mentioned.

Net, net one more easy and tasty recipe. Thanks!

PS: In both the recipes, the quantity of ingredients is different, but the method is ditto. Please let me know which is the more accurate recipe to follow in future?

[Mrs.Mano]

[tscii:b09a16725a]Dear Sk!

Here I am posting the recipe of Brinji rice for you!

BIRINJI RICE:

Ingredients:

Briyani rice- 1 cup
Coconut milk- half cup
Vettiver- 3 tbsp
Whole coriander seeds- 2 tbsp
Salt to taste
Mint leaves- a handful
Coriander leaves[chopped]- 3 tbsp
Slit green chillies-3
Sliced onion- half cup
Ghee- 4 tbsp
Bread pieces cut into squares and fried in ghee –half cup

Powder coarsely the following ingredients:

Cinnamon- 1 small piece, 2 cardamom, 1 clove, a pinch of fennel seeds

Procedure:

Soak the rice in enough water for 30 minutes and then drain the rice. Boil 2 cups of water and soak the coriander seeds and the vetti ver in it for 2 hours. Then drain the flavoured water through a muslin cloth. This water must be measured to 11/2 cups Heat a vessel and pour the ghee. Add the coarse powder. Immediately add the onions and the chillies. Fry them to golden brown. Add the greens and fry for a minute. Add the coconut milk along with the flavoured water and enough salt. Add the rice. Cook on medium fire. When the rice is 3/4th done and the water is almost evaporated, cook the rice on ‘Dhum’ for 20 minutes. Garnish the rice with the fried bread pieces.
[/tscii:b09a16725a]

[Mrs.Mano]

[tscii:42975163df]Dear Hulda!

I am fine and thank you very much for enquiring my son’s engagement. It was celebrated in a grand style a few months back. Now I am very busy here in Tamilnadu [Thanjavur] preparing everything for my son’s forthcoming marriage which will be on 1st September.

Now, coming back to your culinary doubt-
Normally, I could not write the correct quantity of salt in my recipes. Because, each and every kind and brand of salt has different taste and in practice, I have to add a little more of salt or decrease a little salt according to its taste whenever I cook in my kitchen.
When I cook briyani, I will add salt separately to masala as well as the rice. Even for sambar, I add salt first to the vegetables with the tamarind separately and then add salt to the cooked dal.

As I was busy in my search for a suitable bride for the past 20 months, I haven’t collected all my latest recipes in my file.

[/tscii:42975163df]

[Mrs.Mano]

[tscii:2730a50862]Dear Thattai!

Thanks a lot for your wishes. Now I am in my native place, preparing everything for my son’s forthcoming marriage. That was why it took a little more time in posting the recipes you have requested.

About the recipes on Hyderabad chicken curry, please post here the two versions. I will then write about it.

I am posting here a few recipes of murungai keerai for you.

MURUNGAI KEERAI EGG CURRY-1

Ingredients:

Chopped murungai keerai- 2 cups
Finely chopped small onion- 1 cup
Finely chopped tomato- half cup
Turmeric powder- half sp
Eggs-4
Salt to taste
Oil- 4 tbsp
Chilli powder- half sp
Cumin seeds- half sp
Chopped coriander leaves- 2 tbsp
Shredded coconut- half cup

Procedure:

Beat the eggs with ¼ sp salt and the chilli powder. Heat a pan and pour the oil. Add the cumin seeds. When they start to splutter, add the onion with the tomatoes and the turmeric powder.Fry them until all the ingredients are mashed and finely cooked. Add the keerai with enough salt and 2 or 3 tbsp of water. Close with a lid and cook on slow fire. When the keerai is cooked, add the eggs and cook on slow fire. When the eggs are scrambled with the keerai, put off the fire and mix in the shredded coconut well with the chopped coriander leaves

MURUNGAI KEERAI VEGETABLE SOUP

Ingredients:

Murungai keerai- 1 cup
Sliced onion-1
Mashed tomatoes- 1 cup
Chopped carrot-2
Chopped cabbage- half cup
Water- 8 cups
Pepper corn- half sp
Garlic flakes- 6
Shredded ginger- half sp
Cumin seeds- half sp
Coriander seeds- half sp
Turmeric powder- half sp
Salt to taste

Procedure:

Powder the spices coarsely. Heat the water. When it starts to simmer add all the ingredients from top to bottom. When the water is reduced to half of the entire quantity, put off the fire. Drain the water. Mash the vegetables with a beater. Add the drained soup. Mix well. A tsp of butter or ghee can be added in this stage for an extra flavour.
[/tscii:2730a50862]

[sk]

Dear Mrs mano,

Thanks a ton for the brinji recipe.I am in boston now first thing i'll do after i reach home on monday.I just have one doubt is the vettiver you have mentioned is same one that we use in water/ face pack /scrub skin ?.

Thanks once again.
regards,
sk

[huldaashok]

Thanks Mrs. Mano for the reply. So I take it that putting the right amount of salt comes from practise.

All the best for your Son's wedding and let us know what was menu for the wedding virundhu:)

Cheers,
Hulda

[Mrs.Mano]

Dear Sk!

Vettiver is immersed in mud pot water for its flavour as well as its medical effect in Tamilnadu. It is also used in the famous 'Thanjavur kadhambam'.

[Mrs.Mano]

Dear Hulda!

We are on the process of selecting the traditional menus for the night tiffen for the previous day, and breakfast as well as lunch on the wedding day. I will soon put the menus as well as the invitation here for all my friends here.

[Thattai]

Dear Mrs. Mano,

Thanks a lot for the yummy sounding murungai keerai recipes. Hope to try them soon.

Also tried the mutton chukka recipe recently. It came out very nice. Good flavour and appearance. And well appreciated by hubby and daughter... and myself too!! :D

Thanks for the recipe.

[Thattai]

I am going to post a tasty chicken curry recipe here!

HYDERABAD CHICKEN CURRY



http://www.sailusfood.com/wp-content/uploads/2006/06/spicy_chicken_masala_curry.JPG


Ingredients:

Chicken cut into small pieces- 1 kilo
Mashed tomato- 2 cup
Salt to taste
Turmeric powder- half sp
Onion-2

Fry the following ingredients in 2 tbsp of ghee to golden brown:

Curry leaves- a handful, cinnamon-1, fennel seeds- 1tbsp, poppy seeds- 1 tsp, cardamom-2, shredded coconut- 1 cup

Procedure:

Roast the onions on slow fire with the outer skin until they are burnt with black colour. Then peel off the outer cover. Grind it with the fried ingredients to a fine paste. Cook the chicken with enough water, salt, the tomatoes and the turmeric powder. When the chicken is half-cooked, add the ground paste. Cook further for at least 15 minutes until the chicken is fully cooked.

Dear mrs. mano,

Above is the recent version you had posted with picture. The following is the earlier version I had in my file:

HYDERABAD CHICKEN:

Ingredients:

Chicken pieces- 1 kilo
Finely chopped tomatoes- 2 cups
Onion-2
Ghee- 2 tbsp
Red chillies-10
Poppy seeds- 2 tsp
Fennel seeds-1 tsp
Curry eaves- 1 arc
Cinnamon- 1 piece
Cardamom-3
Shredded coconut- 2 cups
Turmeric powder- 1 tsp
Enough salt

Procedure:

Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces are half cooked, add the ground paste and cook the chicken until they are fully cooked and the gravy is thickened.


Please let me know which is the accurate version. Thanks so much.

[sk]

Dear Mrs Mano,

I usually make lot of snacks and sweets for Krishna Jayanthi but kind of repeat most of the items.I have lot of recipes for snacks,the only problem is they give rice measurements as 4 cups (soaking the rice for sometime drain ,dry and make a powder ).I don't have a indian mixie.So , i just but the ready rice flour.

Can you please tell me if they say 2 cups rice how much flour should i take?.
thank you.
regards,
sk

[Mrs.Mano]

Dear SK!

I regret for the delay in replying to you. As my son's marriage is on 1st September, I could not access the internet frequently.

Usually 1 cup of rice yields 1 cup of flour. If the rice is soaked and then powdered, it will double in quantity. Then if we fry or steam and then seieve, for the idiyaappam, murukku
varieties again it will be reduced to one cup .So if you need one cup of rice flour, you must use one cup of rice only.

[easgiri]

I am new to this forum. please can anyone email me mrs.manos recipe to this id:srilekhasenthil@yahoo.com

[sinrultz]

Dear Mrs Mano,

Wishes on behalf of your hubber fans on your son's marriage.
Dont know if your are settled down after the festivities...anywayz
am here with yet another recipe request.
There are fresh gongura leaves available in the market these days and was wondering if you could post some recipes with the same.
Gongura dal, gongura pachadi and gongura chicken.

Thanking you in advance...ur harden Fan

[Mrs.Mano]

[tscii:23a7cc3f95]Dear sinrultz!

Thank you very much for your sincere wishes. My son’s marriage was celebrated in a grand style. I tried to download here the marriage invitation but couldn’t do it successfully from India due to the internet traffic. Now I am back to normal. I hope I can continue my participation in the forumhub without any interruptions hereafter. Here are a few recipes on Gongura leaves for you!
These two fine recipes are given by my close relative. I will again post a few recipes on gongura leaves in a few days time.

GONGURA MASIYAL-1:

Ingredients:

Gongura leaves- 1 bunch
Small garlic flakes-8
Vadagam- half sp
Green chilli- 2
Salt to taste
Turmeric powder- half sp
Gingelly oil- 1 tbsp

Procedure:

Wash and chop finely the gongura leaves. Cook them with the green chillies, turmeric powder and a little water. Then mash them finely. Heat a pan and pour gingelly oil. Add the vadagam and slightly mashed garlic flakes. Fry them on slow fire slightly. Add the mashed keerai and enough salt. Cook for a few seconds. This can be added to the hot rice and the taste will be divine.

GONGURA MASIYAL-2

Ingredients:

Gongura leaves- 1 bunch
Cumin seeds- ¼ sp
Coriander seeds [slightly mashed] - 1/8 sp
Small onions-8
Green chilli-2
Red chilli- 2
Slightly mashed garlic flakes-6
Turmeric powder- half sp
Salt to taste
Gingelly oil- 2 tbsp
Mustard seeds- 1 tsp
Black gram- half sp

Procedure:

Wash and chop finely the leaves. Cook the keerai with little water and the turmeric powder. Heat a pan and add the 1 tbsp of oil. Add the cumin seeds, and the coriander seeds. When they start to splutter add the onions, chillies and the garlic flakes and fry them on slow fire. Add the cooked keerai. Again mash finely with a masher. Again heat a small pan and add the remaining oil. Add the mustard seeds and when they splutter add the black gram and pour this on the masiyal. Cook the keerai for a few seconds.



[/tscii:23a7cc3f95]

[pr]

[tscii:486c4105f9]Dear Mrs Mano
Hope you are relaxing after your sons marriage . Though I tried this recipe so many times , I end up with this question . What is the amount of baking soda to be used . Is it 1/4 tsp . I am pasting here the recipe for easy reference .
GULAB JAMUN:
Sieve 8tbsp of full cream milk powder, 3tbsp of self raising flour or plain flour, ¼ sp soda-bi-carbonate, and 1/4sp of cardamom powder thrice.
Then add 1tbsp of soft butter to it and mix well with the fingers.
Then add 2 ½ tbsp to 3tbsp of water to make a soft dough.
The dough should be soft and shiny.
Do not give pressure to the dough.
Then make small balls out of it.
Heat enough oil in a kadai.
The fire should be LOW.
Then fry the balls to a light brown colour.
This way, the balls will be fried fully.
At the other side, heat a vessel and pour 3 ½ cups of water with 2 cups of sugar to it.
When the sugar syrup starts to simmer, reduce the fire to medium and add the gulab jamuns to the syrup.
When adding the gulab jamuns, they should be still warm.
Cook the jamuns in the same medium heat for exactly 18 minutes.
This way, the gulab jamuns will be nicely cooked, and the syrup will be thickened to the correct consistency.
When frying the jamuns in oil, the balls should change into bigger size- they should double in size when simmering in the syrup- This is the correct procedure of making gulab jamuns.
[/tscii:486c4105f9]

[Mrs.Mano]

Dear Thattai!

I regret for my delayed response in clarifying your doubt.
The second version of Hyderabad chicken is more perfect than the first one. In this recipe, you can reduce the quantity of shredded coconut to 1 or 1 1/2 cups.