Mrs. Mano's Tamilnadu Delicacies - Part 3

[Mrs.Mano]

[tscii:ed04c08d1f]I am commencing my third thread with a delicious sweet here. I must thank all of my friends here who are supporting me tremendously since 2003, especially Mr.Nov and Mr. RR who always welcome with their support and hearty wishes.

I must confess here that I could not move fast in my second thread due to heavy workloads and continuous travels. I hope that I would be active as I was in my first thread hereafter.

This aval puttu is an old and traditional sweet. Also this is a a very nutritious one. There are so many versions on this puttu. I prefer this always as this recipe has fantastic taste. The jaggery we use here must be dark and flexible.

RICE FLAKES PUTTU [AVAL PUTTU]:


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Ingredients:

Rice flakes-1 cup
Turmeric powder- half sp
Tuar dal- half cup
A pinch of salt
Shredded coconut- half cup
Jaggery-1 ½ cup
Cardamom-10
Ghee- 3 tbsp
Cashew nuts- 2 tbsp

Procedure:

Dry roast the rice flakes on medium heat.
When they start to splutter put off the fire.
When cooled, grind them to a slightly coarse powder.
Pressure cook the dal with the turmeric powder to 3 whistles.
Add the salt to the powder and with the help of the water in the dal, mix well the aval mixture with the fingers to a slightly crumbled texture.
Press the puttu mixture well with the palm of yr hand.
Heat a pan and add the mashed jaggery with the cardamom powder and half cup of water.
Make thick syrup under moderate fire.
If we pour a drop in a cup of water, it must look like wax and be possible to roll in to a small ball.
Put off the fire and pour this to the puttu mixture along with the dal and the coconut.
Mix well.
Heat the ghee in a small pan and fry the cashew nuts to golden brown.
Pour on the puttu mixture.
The delicious aval puttu is ready to serve!



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[NOV]

Congratulations Mrs Mano on the third thread! :D

[kugan98]

Congratulations Mrs Mano on the third thread!
Thanks Kugan98

[Suja Rajkumar]

Congrats Mrs.Mano on your third thread. All the very best to you. Looking forward to many new recipes from you.

Suja

[selvieam]

aunty,

congrats on starting the 3rd thread. i was so surprised, eventhough u r travelling today, u posted a receipe with ur hectic schedule.

selvi

[selvieam]

have a safe journey.

[Thattai]

Hi Mrs. Mano,

Congrats on the third thread. And thanks for asking about us, we are all doing fine. The younger one is almost one... time flies, as I am sure u're also experiencing with ur grandson. Husband also always happy whenever I try out your recipes :) Hope everyone at your end is also doing well.

Forgot to mention that I also made the idli podi which was also very good. Very good balance of flavours. Thanks for that as well.

[cdj]

Congratulations. மனமார்ந்த வாழ்த்துக்கள்.

[NM]

Congratulations Mrs Mano and what a surprise- I was askign about one aval recipe in K-Thread and here you have started this thread with one aval recipe :) yum!

[sonu gopi]

Congratulations Mrs. Mano on your 3rd thread. May you have many more threads like this coming on its way.... :clap:

I am looking forward to making Rava iddlis. I ate from a leading restaurant here - it had strips of carrots laced on the top of the iddlis. I got to munch a few bits of cashewnuts, mustard seeds (not too much but just a few). It was so soft, white and not sour at all - to sum it up it was fantastic and I enjoyed it very much with sambar and coconut pudina chutney. I washed it down with a cup of hot masala tea.

Pls could you show me how to make this awesome treat as my family really enjoyed it. Perhaps you would have sent it to your earlier threads - if so I would be so greatful if you would be kind enough to guide me to get it from your index.

Thanking you in advance. :D

[aanaa]

வாழ்த்துகள். :notworthy:

[dev]

Congratulations Mrs. Mano on your 3rd thread... :clap:

[Mrs.Mano]

Thanks a lot for the wishes NOV!

[Mrs.Mano]

My heartiest thanks for y sincere wishes Kugan!

[Mrs.Mano]

Thank you very much for yr sincere wishes Suja! Yes, you can see here so many interesting new recipes!

[Mrs.Mano]

Thanks a lot for the nice wishes Selvi!

[Mrs.Mano]

Thank you very much for yr nice wishes Thattai! I feel really very happy to know that your husband enjoys my recipes often! Convey my sincere thanks to him! Thanks a lot for the nice feedback on Idli podi!

[Mrs.Mano]

இனிய வாழ்த்துக்களுக்கு மனமார்ந்த நன்றி CDJ!

[Mrs.Mano]

Thanks a lot for the sincere wishes NM! Have you asked this same recipe? Then it is a surprising coincidence!

[Mrs.Mano]

Thanks a lot for for the nice wishes Sonu Gopi!
Soon I will post here the recipe of rawa idli you have asked.

[Mrs.Mano]

வாழ்த்துக்களுக்கு அன்பு நன்றி ஆனா!

[Mrs.Mano]

Thanks a lot for the wishes Dev!

[Mrs.Mano]

[tscii:303dcdc62a]I am going to post here a very delicious ‘ Chicken podimas’ recipe! This can be a superb side dish for sambar, vatral kuzhambu or any kuzhambu varieties. It is also an awesome filling for a tasty sandwich! This can be had also with parotta, chappathi etc!

CHICKEN PODIMAS:

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Ingredients:

Boneless chicken- 750 gms
Sambar onion [finely chopped]- 2 cups
Red chillies [ de-seeded and cut into halves]- 8
Curry leaves- 2 arcs.
Finely chopped tomato- half cup
Turmeric powder- half sp
Salt to taste
Gingelly oil- 4 tbsp

Grind the following ingredients coarsely:

Fennel seeds- 1 tsp, shredded ginger- 1 tsp/ small garlic flakes-10, cinnamon- 1 small piece

Procedure:

Heat a pan and pour the oil.
Add the chopped onions and fry them to golden brown.
Then add the ground paste with the turmeric powder and the red chillies and fry for a few seconds.
Then add the tomato with a pinch of salt and curry leaves.
Fry them until the tomatoes are mashed well and the oil floats on the surface.
Cut the chicken in to tiny pieces and add them to the cooking mixture.
Add enough salt.
Cook the chicken thoroughly without adding any water.
When all the water from the chicken is evaporated and the chicken is well cooked put off the fire.
Now the hot and tasty chicken podimas is ready!!
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[Suja Rajkumar]

Mrs. Mano,
What a great recipe. Will try it out this week-end. Thanks for posting.

Regards,
Suja

[sonu gopi]

Thanks a lot for for the nice wishes Sonu Gopi!
Soon I will post here the recipe of rawa idli you have asked.

Thankyou Mrs. Mano - looking forward to your version of the rava iddlis. :D

[Thattai]

Dear Mrs. Mano,

Can you please give the recipe for sweet appams using bananas? Is there any way to make it instantly without fermentation? Thanks in advance.

[Mrs.Mano]

[tscii:1879ad9b7e]Dear Sonu Gopi!

Here is the ‘rawa idli recipe for you. I was trying to attach the snap for it. But my laptop is giving me some troubles for the last few days. So I am posting it now without the snap. As I was travelling in Tamilnadu, it took a few days to post this recipe. Hope you would not mind the delayed post!

You can always prepare rawa idlies with sweet corn, thin capsicum stripes and carrot juliennes also! But this rawa idly will taste delicious even without them.

RAWA IDLY:

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INGREDIENTS:

Semolina- 1 cup
Fresh curd- 1 cup
Baking powder- ¼ tsp
Plain Eno salt- ¼ tsp
Salt to taste
Shredded coconut- half cup
Chopped coriander- 2 tbsp
Shredded ginger- 1 tsp
Chopped green chillies- 1 tsp
Mustard seeds- ½ tsp
Cumin seeds- 1 tsp
Asafetida- half tsp
Curry leaves- 1 arc
Fried cashew nuts- 2 tbsp
Ghee- 2 tbsp
Oil- 1 tsp

Procedure:

Heat a pan and pour the ghee and the oil.
Add the mustard seeds and when they splutter add the cumin seeds with the asafetida.
Immediately add the ginger, green chillies, curry leaves and coriander leaves.
Fry for a few minutes on slow fire.
Add the semolina and fry it for some minutes until an aroma floats on the air.
There is no need to fry it to golden brown.
When cooled, add the fresh curd along with the baking powder, salt and the Eno salt.
The consistency of the batter must be like idli batter.
Let it stand like that for 30 minutes.
By this time the semolina would have sucked all the water in the curd.
So enough curd and water should be added again for the idli batter consistency.
Now add the corn, capsicum, cashew nuts, carrot and shredded coconut.
Mix well and pour the batter in the greased idli moulds.
Steam the rawa idlies for 10 minutes.
Now the delicious rawa idli is ready!
Coconut and kara chutney are most suitable for this rawa idli.
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[Mrs.Mano]

Thanks a lot Suja!

Hope you will try this chicken podimas soon!

[Mrs.Mano]

[tscii:edd450eeb9]Dear Thattai!

Here are two recipes for you to make banana appams!
There is no need to ferment the mixture here!

BANANA APPAM-1

Ingredients:

Ripe medium sized bananas-4
Wheat flour- 2 ½ cups
Cardamom powder- 1 tsp
Mashed Jiggery- 1 cup
Egg-1
Soda bi carbonate- ¼ sp

PROCEDURE:

Sieve the flour.
mash the bananas in a mixi to a smooth mixture.
Add all the ingredients and make a smooth mixture like idli batter.
Let it stand for 15 minutes.
Heat a pan and pour enough oil.
Pour a spoonful of appam mixture.
When the bottom side is cooked to golden brown, flip the other side to cook well.
Thus finish all the batter.

NB: this mixture can be made as a thick dough like ‘athirasam mixture’ and fried like athirasam. This is called as ‘Banana adhirasam’!





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[Mrs.Mano]

[tscii:db51f0a3b0]BANANA APPAM-2

Ingredients:

Medium sized ripe banana-4
Wheat flour- 1 cup
Fine semolina- half cup
Soda bi carbonate- ¼ tsp
Shredded coconut- half cup
Chopped cashew nuts-6
Sugar- 1 cup

Procedure:

Mash the bananas in the mixi to a smooth paste.
Mix in all the ingredients to make a batter like idli batter.
Let it stand for 30 minutes.
Heat a pan and pour enough oil.
Pour a spoonful of appam mixture.
When the bottom side is cooked to golden brown, flip the other side to cook well.
Thus finish all the batter.
The delicious banana appam is ready now!!
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[sonu gopi]

[tscii:0301b05861]Dear Sonu Gopi!

Here is the ‘rawa idli recipe for you. I was trying to attach the snap for it. But my laptop is giving me some troubles for the last few days. So I am posting it now without the snap. As I was travelling in Tamilnadu, it took a few days to post this recipe. Hope you would not mind the delayed post!

You can always prepare rawa idlies with sweet corn, thin capsicum stripes and carrot juliennes also! But this rawa idly will taste delicious even without them.

RAWA IDLY:

INGREDIENTS:

Semolina- 1 cup
Fresh curd- 1 cup
Baking powder- ¼ tsp
Plain Eno salt- ¼ tsp
Salt to taste
Shredded coconut- half cup
Chopped coriander- 2 tbsp
Shredded ginger- 1 tsp
Chopped green chillies- 1 tsp
Mustard seeds- ½ tsp
Cumin seeds- 1 tsp
Asafetida- half tsp
Curry leaves- 1 arc
Fried cashew nuts- 2 tbsp
Ghee- 2 tbsp
Oil- 1 tsp

Procedure:

Heat a pan and pour the ghee and the oil.
Add the mustard seeds and when they splutter add the cumin seeds with the asafetida.
Immediately add the ginger, green chillies, curry leaves and coriander leaves.
Fry for a few minutes on slow fire.
Add the semolina and fry it for some minutes until an aroma floats on the air.
There is no need to fry it to golden brown.
When cooled, add the fresh curd along with the baking powder, salt and the Eno salt.
The consistency of the batter must be like idli batter.
Let it stand like that for 30 minutes.
By this time the semolina would have sucked all the water in the curd.
So enough curd and water should be added again for the idli batter consistency.
Now add the corn, capsicum, cashew nuts, carrot and shredded coconut.
Mix well and pour the batter in the greased idli moulds.
Steam the rawa idlies for 10 minutes.
Now the delicious rawa idli is ready!
Coconut and kara chutney are most suitable for this rawa idli.
[/tscii:0301b05861]

Thank you so much Mrs. Mano - we know you will some how post the recipes we seek when you are free to do so. In fact I am so excited getting this recipe from you. :clap:

I will definitely make this Rawa Idlis when I make fresh curd. I do not like idlis and dosas sour so I feel the curd must be fresh and new which then is definitely not sour. :thumbsup:

Is there any other way we can make Rawa Idlis without using curd or is curd the must ingredient for Rawa Idlis??:D

[cdj]

I prepared your <a href=http://forumhub.mayyam.com/hub/viewtopic.php?t=465&postdays=0&postorder=asc&start=1200>sambar vadagam</a>. But dont know any recipe using that. Could you please kindly help? Thank you very much.[I prepared this in India and brought back to US :(]. Your rawa idly is a favorite dinner at our home. உங்க கருவாடு மொச்சைகொட்டை குழம்புதான் இன்னைக்கு. It has become a favorite for my father in law. My mother in law is a fan for your paruppu rasam. Thank you Mrs. Mano.

[Mrs.Mano]

Dear Sonu Gopi!

Fresh curd is a must for making Rawa idlies. There is no other way to make them than this method.

[Mrs.Mano]

Dear Cdj!

I really appreciate you that you have prepared ' sambar vadakam' in the native place and brought back to US! You can fry these in oil to golden brown and add to koottu varieties and vatral kuzhambu varieties when they are simmering on the fire. It can also be fried hot and eaten!

Thanks a lot for your appreciation and the nice feedbacks on rawa idli, karuvadu mochai kuzhambu and paruppu rasam. This kind of feedback always inspires me to try more and more new recipes and post here! Convey my heartiest thanks to your in laws!!

[dev]

Dear Mrs.Mano, can u pls post a recipe for poondu podi?

[Thattai]

Dear Mrs. Mano,
Thanks so much for the recipes. Will try them out soon. Wasn't able to reply earlier as we were travelling. Tx again.

[Thattai]

I had one qn though. Can we make these in the Kuzhi Paniharam style? Or only on a pan/tawa?

[Mrs.Mano]

[tscii:801d216e9d]Dear Dev!

Here is the ‘poondu podi’ recipe you have asked. This is a tasty podi which is famous in the interiors of Tamilnadu. Idli and poondu podi is always a superb combination!

POONDU PODI [ GARLIC PODI]:

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Ingredients:

Medium sized or small garlic flakes- a handful
Red chillies- 2 handfuls
Salt to taste
Gingelly oil- half cup

Procedure:

Remove the skin of the garlic flakes.
Heat a kadai and pour a tsp of oil.
Fry the red chillies to crisp for a few seconds.
Take them away and pour the remaining oil.
Add the garlic flakes and fry them on slow fire.
We can feel the difference after a few minutes of frying the garlic.
They will loose the weight and will be weightless if we take them with a spoon.
This is the correct stage to take away the garlic flakes.
Spread them in a paper kitchen towel..
The garlic flakes should not be fried to golden brown.
Pour the fried oil in a bowl.
Grind first the red chillies finely.
Then add the garlic with salt and run the mixi for a split of second.
The garlic must be ground a little coarsely.
Add this mixture to the oil and mix well.
Poondu podi is ready now!
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[Mrs.Mano]

Yes, Thattai! You can make these as banana paniyarams in paniyara chatti. In this way, less oil will be used and the paniyaaram will be more tastier.

[dev]

Dear Mrs>Mano, thanks a lot for the garlic podi recipe... looks very different and interesting... will try it soon and let u know...:)

But the garlic podi I'm looking for is a dry powder made out of some dhal,garlic and chillies... It is usually mixed with rice and ghee... If u have a recipe for it, pls do post it as well...

[cdj]

Dear Mrs.Mano ( and Attn:pr):
I prepared Ragi idiyappam (http://mayyam.com/hub/viewtopic.php?t=5637&postdays=0&postorder=asc&start=915) that came out as separate strings. I used the fine hole press and the dough was easier to press than the regular rice dough.

I used the ragi that was roasted and ground to a flour - brought back from India.

The rice flour(store bought) was dry roasted and added in the ratio 7:1 instead of 8:1 with boiling water was added.

Maybe we should try dry frying the store bought ragi flour for this. Can you let us know your opinion Mrs.Mano? And may I request suitable sides too?

[Thattai]

Dear Mrs. Mano,

Made the Chicken Tomato gravy for dinner last night. It was very tasty. We had it with chappatis, but i think it would have been even better with idlis, dosas etc, as they could have really soaked in the gravy. But delicious nonetheless. Thanks!

[Thattai]

Dear Dev,
This is a recipe for Gun POwder podi with lots of garlic, posted by Hemant ages back. Wonder if it fits your bill.

QUICK-FIX LUNCH POSTING # 14
Anyone who has ever taken Andhra Meals in a Genuine Andhra Restaurant, would be served with Gun Powder with Rice and Ghee.The most beautiful thing about GunPowder Rice is, the more you have it, the hungrier you become.Keep Gun Powder prepared in your house and I bet you will get addicted to having Gun Powder Rice almost daily.I have seen people just having Gun powder rice and almost nothing else.Go ahead and try out.One of the Most Addicted person is my son who would not refuse it all the 365 days.The condition is, THE RICE MUST BE STEAMING AND THE GHEE SHOULD BE HOT.
INGREDIENTS (For Gun Powder)
Puffed Channa Grams(oduchhu kadalai) 350 gms
Red Chillies 10 to 15 nos
Garlic 75 to 100 gms
Ghee 2 to 3 spoons
Salt to taste (2 tsp)
METHOD OF PREPARATION
Take a kadai and fry red chillies for just 30 seconds lightly.Add Puffed Grams with Chillies and fry/roast for about five minutes in Ghee.The condition is that the grams should leave all the moisture and chillies must be dry.Add peeled Garlic and turn three or four times, add salt , mix properly and set aside to cool.
When cold, powder it in a mixi.Sift the Gun powder to remove hard Gram particles.At this stage taste for salt.Powder the hard portion last.The powder should NOT be like maida.Fill it up in a dry glass bottle with wide mouth.Keeps good for months.
Prepare rice as usual up to your need.The rice is going to be served steaming so you must cook with minimum needed water.
Serve rice which is steaming.Add two spoons of Ghee on top of rice and add required GUN POWDER on top.Mix and enjoy!!!
This rice must be eaten while really hot.The rice may feel dry to eat with Gun Powder but surprisingly it will not stick to your chest or throat.The more you eat, the hungrier you will become.
So Go and Get Hooked to this Andhra Wonder.!!!
After Ghee Rice, I am sure that this will draw maximum response.!!
Ps.
Fix number of chillies as per your ability to withstand hotness.But I recommand that you must stick to specified quantity.
please do not brown the Kadalai. Kadalai should be just pink and that too light.
Do not slice the cloves of Garlic.
Fry only in Ghee please.

[dev]

Dear Thattai,

Thanks a lot for posting the recipe...I'll try this version as well...It's slightly diff from Kugan's version but even small changes make a huge diff in taste sometimes... Thanks again Thattai... :)

[Mrs.Mano]

Dear cdj!

There is no need to fry the ragi powder. You can straightly mix it with rice flour, oil and hot water. But regarding the rice flour, idiyappam flour which is soaked,dried, ground and steamed is better than the store bought rice flour.
Are you asking side dishes for it cdj?

[Mrs.Mano]

Dear Thattai!

Thanks a lot for the nice feedback on 'Chicken Tomato Gravy"!

[Mrs.Mano]

[tscii:8451a5b20a]Dear Dev!

Here is the recipe for you! If you have earlier mentioned that you wanted “a poondu podi for the rice”, I would have posted this instead of posting the ‘poondu podi for the idlies.” Hope this will meet your requirement!

POONDU PODI [for the rice]

Ingredients:

Bengal gram- ¾ cup
Tuar dal- ¾ cup
Gram dal- half cup
Small garlic flakes- ¼ cup
Red chillies-10
Salt to taste
Gingelly oil- 2 tsp

Procedure:

Heat a pan and pour the oil.
First fry the garlic flakes on medium slow fire as I have mentioned for the poondu podi above.
Take away and keep them on a paper kitchen towel.
In the same oil fry the dals to golden brown.
In a drop of oil fry the chillies.
When cooled grind the chillies to a coarse powder.
Then add the garlic and run the mixi for a split of second.
Take away them.
Now powder the dals.
Add the ground chillies and garlic with salt.
Run the mixi for a second.
Now the poondu podi is ready now.
Eat with hot steamed rice and melted ghee.

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com[/tscii:8451a5b20a]

[dev]

Dear Mrs.Mano,Sorry for not mentioning it..:oops: But mention pannamal vittadhaal engalukku oru bonus recipe kidaichuche!!!...;) :P

Will try this recipe soon...Gram dhal is pottu kadalai(chutney kadalai) and bengal gram is broken channa dhal(kadalai paruppu we use for seasoning) , right?

[cdj]

Dear Mrs.Mano,
Yes. I did ask for suitable side dish for Ragi Idiyappam. I served it with tomato kurma.

I prepared your தேங்காய் மசாலா சட்னி (http://manoskitchen.blogspot.com/2010/08/coconut-masala-chutney.html). Thanks for a super duper uplift for the regular thengai chutney.

[Mrs.Mano]

Dear Dev!

Yes, You are right! gram dal is pottukkadalai and bengal gram is kadalaipparuppu!

[Mrs.Mano]

Dear cdj!

Thanks a lot for the nice feedback on 'coconut masala chutney'. I really thought of it to post when I was reading your reply and it surprised me very much that you have already tried it!!

I will post suitable side dishes soon!

[dev]

Dear Mrs.Mano, I tried the coconut masala chutney today for chapathis and it turned out well... Thanks a lot ma...:)

[cdj]

Dear Mrs.Mano:
Can Vivika (http://mayyam.com/hub/viewtopic.php?t=5637&postdays=0&postorder=asc&start=225) be served for breakfast alongside regular idlis? Will dough be tight after adding the kanji? And can you make me clear if the soda should be added in the night to the dough or to the batter before cooking?

Thank you very much. And sorry for many questions as I dont know what vivika is and I would really like to know(the innovation, region and how its served) about this sweet.

[Mrs.Mano]

Dear Dev!

Thank you very much for the nice feedback on Coconut masala Chutney.

[Mrs.Mano]

Dear cdj!

Vivika can be served as a sweet along with our regular idlies for the breakfast. This will be delicious to eat. After adding the kanji to the flour, the batter must be a little thick than the idli batter. In the morning, when you add the sugar, the thickness will be loosened. So it will be like idli batter. The soda bi carbonate should be mixed in the morning along with coconut, cardamom and the sugar. After mixing everything, let it stand for 15 to 30 minutes. And then it can be steamed in the idli moulds.
This is a traditional oldest sweet of Tamilnadu. You will not believe. I got this recipe from my mother's diary of recipes! there is a similar recipe called 'coconut appam' and I will post it soon!
we add rice or rawa kanji to the aappam batter to get a sponge-like texture and the same method is applied in making this sweet. It is like mixing yeast mixture. The effect will be the same!
Do not hesitate to ask clarifications for your doubts in my recipes. It is a pleasure to answer and clarify them always!!

[suvai]

dear mrs mano....athennaanga coconut masala chutney???? recipe iruntha podunga plzzz....dev...page number iruntha sollunga try pannidaren...plz & thanks

hope all is well nga mrs mano :-)

[suvai]

dear mrs mano enaku aapam naaley romba ishtam...coconut appaamaa...kelvi pattathilai.....looking fwd for it ;-) thank u!

[Mrs.Mano]

[tscii:924fb4f554]Dear Cdj!

I am posting here a tasty recipe which is a suitable side dish for any idiyappam variety! I will soon again post a few delicious recipes!!

GREEN GRAM POTATO KURMA:

Ingredients:

Green gram- ¼ cup
Medium sized potato-2
Finely chopped onion-1
Finely chopped tomatoes-2 cups
Green chillies-8
Coconut milk- half cup
Turmeric powder- half sp
Salt to taste
Chopped coriander- 3 tbsp
Oil- 4 tbsp

Powder coarsely the following ingredients:

Fennel seeds- 1 tsp, cinnamon- 1 “piece, cardamom-2, cloves-2, 1 bay leaf

Procedure:

Pressure cook the green gram and the potatoes.
Mash the potatoes.
Heat a pan and pour the oil.
Add the coarse powder and fry on slow fire for a few seconds.
Immediately add the onion and fry it to golden brown.
Then add the tomatoes with the turmeric powder and the green chilies.
Fry them until the tomatoes are mashed well and the oil floats on top.
Add the green gram along with 2 cups of water, salt and the mashed potatoes.
Let it boil for a few minutes until every thing is mixed well.
Lastly add the coconut milk and the coriander.
When the gravy starts to boil, put off the fire.
The hot delicious green gram kurma is ready to serve now!! [/tscii:924fb4f554]

[Mrs.Mano]

Dear Suvai!

What happened to you? Are you very busy in the office? There is not a single post from you here! I was thinking of sending you a mail really!! coconut masala chutney is the latest recipe in my blog.
I am posting it here again for you! I will soon post the recipe for coconut appam [ தேங்காய் அப்பம்]!

COCONUT MASALA CHUTNEY:

Ingredients:

Shredded Cococnut-1
Tamarind- a small gooseberry size
Green chillies-6
Gram dal- 3 tbsp
Salt to taste
Finely chopped small onions- half cup
Finely chopped tomato- one cup
Finely chopped coriander leaves- 2 tbsp
Fennel seeds- half sp
Gingelly oil- 3 tbsp

Procedure:

Grind the coconut with the green chillies, tamarind and gram dal with enough salt to a coarse paste.
Heat a pan and pour the oil.
Add the fennel seeds and when they splutter add the onion and fry well.
Add the tomatoes with the coriander leaves.
Fry them until the tomatoes become soft ands the oil floats on top.
Pour this on the coconut chutney and mix well.
Tasty coconut chutney is ready for the break fast now!

[cdj]

Dear Mrs.Mano:
Thank you very much for the explanation on vivika. The word didnt seemed to be tamil for me. I am really surprised that its your grandma's recipe and happy to know a recipe from generations back.

Already your aappam is a regular breakfast at our home. My mom almost never made aappams for the fear that they wont turn good. No need to mention that the fear was passed right down to me. The credit is always yours that I broke that and mastered aappam. I make aappams in flat dosaikal( my stove is electric), but still and happy with the spongy aappams that absorb the coconut milk or your masala kozhi kuzhambu. My 4 year old adores the aappam mornings.

And I will surely try the vivika and the coconut appam recipe you are going to post and will let you know.

Hi Suvai:
I was thinking about your absence at my last post. good to have you back.

[suvai]

dear mrs mano....ammaam nga romba busy aagiten...iniki konjam breathing time ;-) athaan sitting at the computer catching up with it... :mrgreen:
thank u nga for posting the masala coconut chutney same day.....u r awesome! :thumbsup:
!..:-)
hope all is well with u & g.son!

today making up for all the missed stuff ;-)

cdj........i have tasted vivikam at a friends place when i was in india.....& didnt know that mrs mano has posted that recipe.......will look into it today itself.....it is ofcourse very spongy & perfectly sweetened. It brought back memories...:-)....like mrs mano said...it is an old recipe......& i now remember my friend telling me too that it was a passed down recipe....

cdj......didnt know that u missed me too...sorry! :mrgreen:

mrs mano...i keep forgetting that u have a website also.....i have to remember to visit that too when i am browsing.....thanks for the reminder...;-)

will surely drop by when i visit the hub...next..:-)

[suvai]

mrs mano nga....have u ever heard of kaya vadai or poori??? dont remember if it is sweet or kaaram......recipe irunthaa podunga....ilaati no worries...:-)
or it may be kaaya poori or vadai not sure of the spelling either.....sorry nga!

[Mrs.Mano]

[tscii:6ee857a85c]Dear Cdj!

It is a pleasure to know the aappam story of your family! I felt proud and happy to know that you have mastered in making aappam due to me! This is the nicest feedback that I ever had! Thank you very much!!

I will soon post the recipe of ‘coconut appam’!
[/tscii:6ee857a85c]

[Mrs.Mano]

[tscii:8faf1ff431]Dear Suvai!

I have னொ knowledge on ‘kaya vadai’! It is new to me!

[/tscii:8faf1ff431]

[NOV]

suvai, I think your "kaya vadai" must be from some other south indian language.

kaya sounds a little like kaai... thus it could be vadai made of some kaai.

[Mrs.Mano]

[tscii:7238052a4d]KEERAI PARUPPU KOOTTU

Here I am going to post the traditional keerai koottu recipe which my mother, mother in law and grand mother prepared and fond of. For this, mulai keerai, arai keerai and ponnangkanni keerai are suitable.
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கீரை பருப்பு கூட்டு

Ingredients;

Keerai- 1 bunch
Chopped Small onions- half cup
Ripe tomato [chopped] – half cup
Cumin seeds- 1 sp
Peppercorns- half sp
Shredded coconut- half cup
Small garlic flakes-5
Salt to taste
Turmeric powder-half sp
Asafetida- half sp
Green gram or tuar dal- half cup
Chopped coriander- 2 tbsp
Gingelly oil- 3 tbsp
Chilli powder- ¼ sp
Coriander powder- ¼ tsp

Procedure:

Wash and chopp the keerai .
Pressure cook the dal.
Grind the coconut with the half of the cumin and the pepper corns to a fine paste.
Heat a pan and pour the oil.
Add the remaining cumin seeds.
When they splutter add the onions with the turmeric powder, asafetida, garlic flakes and the tomato.
Cook them until the tomato is mashed well and the oil floats on top.
Add the chopped keerai with quarter cup of water and the powders.
When the keerai is half done, add the ground paste and the cooked dal.
Cook for a few minutes.
The keerai should not loose its green colour.
Add the chopped coriander and mix well.
The hot keerai koottu is ready now for serving.
This is most suitable as a side dish for puli kuzhambu, vatral kuzhambu varieties.
This can be also had with ghee, hot steamed rice and potato fry!

[/tscii:7238052a4d]

[cdj]

Dear Mrs.Mano,

I was on a opinion that reading and cooking a recipe is best suited for baking like. But after I started to read and try your recipes in 2005, I understood that reading a recipe is a skill by itself. And I think your recipes are THE best guides I have ever followed with wonderful results.

I prepared your வேர்க்கடலை வடை (http://www.arusuvai.com/tamil/node/12016) yesterday and as Adhira said the oil has to be smoking hot. I made the same mistake and corrected the same way. [Stupid of me I did this after reading her feedback.] They turned out good. They tasted mild and had a different flavor like groundnut chutney is mixed in the vadai itself. It was mild and delicious. Thank you very much.

And I prepared your sambar sadham yesterday for lunch and it turned out delicious. Its a staple in our home. I usually serve it with onion thayir pachadi, chips or appalam. Yesterday, my father in law was in the opinion:
"நல்லதாம்மா இருந்துச்சு. தொட்டுக்க குழம்பு மாதிரி இருந்தா இன்னும் நல்லா இருக்கும்."
I really dont know which can accompany that delicious sambhar sadham. I can think of any kind of vatral kuzhambu. Do you have any suggestions for that?

Again thank you very much and sorry for eating up your time with this big post.


suvai:
I did a quick google and got this Kaaya Vadai. (http://infoveni.blogspot.com/2010/07/kaaya-vadai-and-fenugreek-rice.html)

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[Mrs.Mano]

[tscii:ac9bbcae9b]Dear Cdj!

Thanks a lot for the nice feedbacks on ‘groundnut vadai and sambar sadham’!! This kind of feedbacks always inspire my interest in trying and posting various new dishes here!

The sambar sadham itself has so many fans till date. Whenever I go to my native place, I will cook this for my driver’s wife and give it to her. She is a great fan of this.

There is no need of any side dish for this. We always have this with pappads, and chips as you have said. If you want one, you can have mild potato fry. That will be suitable for this.
[/tscii:ac9bbcae9b]

[Thattai]

Dear Mrs. Mano,
How are you doing? Hope that all is well at your end.

Visited your blog today and was browsing the recipes there. Just wanted to know if u are posting similar recipes in both or are they exclusive of each other.

Just wanted to know so that I could save those recipes as well in case u aren't posting them here. By the way, the pics there looked so delicious I wanted to eat off my screen :D .

Tx,
Thattai

[Mrs.Mano]

Dear thattai!

I am fine and hope you will be enjoying good health along with yr family.

I am posting different kinds of recipes in the foumhub as well as in my blogs. I have posted different recipes in Arusuvai also. Sometimes I will post known recipes in all of them and post the same recipe in another blog also. That is ' sometimes' only.

[suvai]

hi cdj.....thank u for the kaaya vadai link...that is it...that is it..... the one that i was looking for....awesome.... thanks for the link....:-)

hello nga mrs mano...ongaluku kongu pachai payir kootu pathi theriyungala?....also sooji appam recipe irunthaa podunga plz. (if u have already posted, then a link wld be helpful )..thank u nga!!
hope all is well.....tc....s

[Thattai]

Dear Mrs. Mano,
MAde the green gram idli for breakfast today. It was very easy to prepare and very tasty. Though it felt a little heavy to touch, it was very soft and nice to eat. Thanks for the recipe. Am planning to try the ragi idli next.

[Thattai]

Dear Mrs. Mano,
Made the green gram semolina pongal for breakfast this morning. It was different and tasty. Thanks for the recipe. :)

[Mrs.Mano]

Dear Suvai!

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

http://samaitthuppar.blogspot.com/2009/03/blog-post_08.html

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

[Mrs.Mano]

Dear Thattai!

Thanks a lot for the nice appreciation as well as the feedback on 'green gram idli' and 'green gram pongal'!!

[Mrs.Mano]

This is a new dish which I have tried last week. It is so tasty and a simple fulfilled meal. With loads of works at the home, this can be eaten sometimes as a lunch dish also!

OATS SAMBAR SADHAM:

Ingredients:

Oats- 5 tbps
Cooked dal- quarter cup cup
Sambar podi- 1 tsp
Finely chopped tomato- 1 cup
Finely chopped onion- half cup
Slit green chillies-2
Turmeric powder- half sp
Asafetida- quarter sp
Finely chopped palak keerai- 1 cup
Salt to taste
Ghee- 1 tsp
Oil- 1 tbsp
Cumin seeds- half sp
Chopped coriander- 2 tbsp

Procedure:

Heat a pan and pour the oil and the ghee.
Add the cumin seeds and when they start to splutter add the chopped onion with the tomato, green chillies, asafetida and turmeric powder.
Cook until the onions become soft and the tomatoes are mashed.
Add the greens and cook until the palak is half cooked.
Add 4 cups of water, salt, sambar powder, cooked dal and the oats.
Cook for a few seconds until it becomes to a semi solid consistency.
Enjoy this with fruits at the dinner time!!

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

[cdj]

Dear Mrs.Mano:
I prepared Vivika (http://mayyam.com/hub/viewtopic.php?t=5637&postdays=0&postorder=asc&start=225) and served alongside regular idlis this morning. It was wonderful and everybody liked it. I never knew that a sweet can be this delicate and satisfying breakfast. Thank you very much for the wonderful recipe.

[Thattai]

Dear Mrs. Mano,
Can you please give recipe for Aval Payasam? Tx in advance.

[Thattai]

Dear Mrs. Mano,
Tried the Banana Appam II for Janmashtami last evening and it turned out fab!! The texture, the colour, the taste everything about it was perfect. Am planning to make another batch today to take to friend's place for a kiddie celebration of Janmashtami. The only thing I changed from your recipe was that I reduced the qty of sugar by 1/2. Thanks so much for a super recipe!!

[Thattai]

Also, had some leftover batter from the green gram idli. So I added some rice flour and made it like pesarattus with onion and chillies sprinkled on top. That turned out very well too. Crisp and golden brown. :)

[Thattai]

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

[Mrs.Mano]

Dear Cdj!

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

[Mrs.Mano]

Dear Thattai!

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

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

[Mrs.Mano]

[tscii:c70eca9379]Dear Thattai!

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

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AVAL PAYASAM [RICE FLAKES PAYASAM]:

Ingredients:

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

Procedure:

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

[/tscii:c70eca9379]

[dev]

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

[Thattai]

Dear Mrs. Mano,

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

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

[Thattai]

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

[bkarthika]

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

[cdj]

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

And prepared Beans Poriyal (http://manoskitchen.blogspot.com/search/label/recipes%20from%20friend's%20blogs) with carrot strips[got the idea after preparing beans as narrow slit- half cut] the same way. The poriyal tasted wholesome with sambar.

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

[suvai]

Dear Suvai!

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

http://samaitthuppar.blogspot.com/2009/03/blog-post_08.html

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


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

sooji apam mudiyumbothu podunga.

hope all is well at home front too!

[Mrs.Mano]

[tscii:541289cb0f]Dear Karthika!

Here I am posting the recipe of mochaikkottai Karuvattu kuzhambu’which I have posted in 2003 in this same thread!

MOCHAIKKOTTAI KARUVATTU KUZHAMBU.

மொச்சைக்கொட்டை கருவாட்டுக் குழம்பு:

Ingredients:

Dry mochaikkottai- half cup
Tamarind- a small orange size
Gingelly oil-5 tbsp
Salt to taste
Chopped sambar onions- 1 cup
Chopped tomato- 1 cup
Small garlic flakes-half cup
Turmeric powder- half sp
Chilli powder- 2 tbsp
Coriander powder-3 tbsp
Fenugreek powder- 1 tsp
Neththili or koduva karuvadu-10 pieces
Curry leaves-2 arcs
Karuvadakam-1 tsp

Procedure:

Soak the mochaikkottai in plenty of water over night.
In the morning pressure cook them with enough water to 5 whistles.
Soak the tamarind in water for ½ hour and extract its thick juice. Heat a kadai and pour 4 tbsp of gingelly oil
When the oil becomes hot, add the karuvadakam.
When they start to splutter, add the chopped sambar onions, garlic flakes and the turmeric powder.
When they are cooked and slightly browned, add the tomatoes. When the tomatoes are cooked and the oil floats on top, add the fenugreek powder and mix well and cook for a few seconds.
Then add the tamarind extract, the powders, and the mochaikkottai with salt and let the kuzhambu boil for some minutes.
Then add the karuvaadu after having washed them thoroughly.
As the karuvadu varieties are always prepared with extra salt, salt must be added carefully.
When they are cooked well, add thee curry leaves and put off the fire.
lastly pour the remaining oil on top.
If it is koduva karuvadu, then we have to be careful while cooking it as they are always very soft.

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

[/tscii:541289cb0f]

[bkarthika]

Dear Mrs.Mano,

Thanks for the Karuvattu kulambu.I will try within this weekend and let u know how it comes.One more doubt ,how to do spicy modhagam and kolukattai?? I know sweet ones.But my husband likes spicy one.If u have time pls post it.Thanks.Advance wishes for Vinayakar Chathurthi!!! :D :D :D :D :D

[Mrs.Mano]

Dear Dev!

Thanks a lot for the nice feedback on
" POONDU PODI"!

[Mrs.Mano]

Dear Thattai!

Thank you very much for the nice feedback on ' Gutti vengkaya kura"! Convey my thanks to your husband also!!

[Mrs.Mano]

Dear Cdj!

Thanks a lot for the lovely feedback on ' Aval payasam' and ' Beans poriyal"!

[Mrs.Mano]

[tscii:a9f1649aeb]Dear Suvai!

Here is the recipe of ‘Sojji appam’ for you! This is the famous prasadham in the temple of Mannargudi periya kovil. Normally it is prepared with jaggery only. For a change of taste, sugar also can be added instead of jaggery. It can be either fried as suzhiyan in oil or it can be cooked as pooran boli on dosaikkal pouring ghee on the sides. In the following picture, one is fried sojji appam and another is roasted sojji appam like Boli.

SOJJI APPAM:

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சொஜ்ஜி அப்பம்:

Ingredients:

Semolina- 1 cup
Water- 2 ½ cups
Jaggery[mashed]-2 cups
Cardamom powder-1 tsp
Shredded coconut-half cup
Plain flour-2 cups
Wheat flour- half cup
Baking powder- 1 tsp
Oil- enough to fry
Salt- 2 pinches.
Ghee-2 tsp

Procedure:

Make a soft dough with the flours, B.Powder, salt and a tsp of oil using enough water.
Heat a kadai and pour the water.
When it starts to boil, add the semolina and cook it until it is thickened.
Now add the jagerry and cook for a few minutes.
Add the shredded coconut, cardamom powder and the ghee.
Cook for a few seconds until it is thickened again and mix well.
When cooled, make small balls.
Make small thin chappathies out of the dough.
Place a pooranam ball on a chappathi and flatten it thinly.
Cover with another chappathi and press the corners.
Heat the oil in a pan and fry the sojji appam to golden brown on both sides under moderate fire.
Thus complete all the dough.
Hot sojji appams are ready!

Tips:

Instead of adding the jaggery directly , it can be made 'kampi paagu[one thread syrup] and added to the cooked semolina. Also, the coconut can be fried in ghee along with the cashew nuts and added to the pooranam.

www.manoskitchen.blogspot.com
www.muthusidharal.blogspot.com



[/tscii:a9f1649aeb]

[suvai]

Dear mrs mano,
Awesome paarkumbothey eduthu suvaikanum pola iruku....dosaikal type try pannidaren for sure.
Thank u nga for posting the recipe & its nice to know that they serve this as prasadam in Mannarkudi periya kovil....adutha thadava india ponaa kandipa intha koviluku oru visit pannidanum naan ;-)...prasadam & dharshan rendukaagavum thaanga... :mrgreen:
oru doubt nga - coconut...fry panna vendaangala? add it as raw grated coconut ngala? plz & thanks for the clarification..


Happy Vinayagar Chathurthi nga mrs mano & everyone who visits this thread....:-)

[Mrs.Mano]

Dear Karthika!

Thanks for the greetings.
I will soon post the recipes for " kaara kozhukkattai"{spicy kozhukkattai]!

[Mrs.Mano]

Dear Suvai!

Thanks for the greetings.

I have added some tips again beneath the sojji appam recipe and they will clear your doubts.

[Thattai]

Happy GAnesh Chaturthi to Mrs. Mano and fellow hubbers :)

Dear Mrs. Mano,

Made coconut and til pooranam using your method. Both came out very tasty. We had to stop ourselves from gobbling the modaks up :D

Do you have any savoury pooranam recipes? Or even savoury snack using balls made from the modak atta? If so, please share them. Thanks.

[cdj]

Dear Mrs.Mano:
Happy Vinayaka chathurthi.

Preapred your coconut & ellu pooranam (http://forumhub.com/southfood/15333.27002.03.55.19.html) and they turned out excellent. Also prepared your peanut carrot pachadi (http://manoskitchen.blogspot.com/search/label/Raitha/pachadi%20varieties) and tomato briyani (http://manoskitchen.blogspot.com/search/label/Rice%20Varieties). All turned very good.

Thank you very much and may Lord Ganesh bless you the best of health.

[bkarthika]

Hi Mrs.Mano,
Today I made your Karuvattu kulambu and it turned out well!!! . I made it with Coconut milk and before adding it, with tamarind also it tasted good!!Thanks for the recipe :ty: .If u have any other recipe with this karuvadu means pls post it!!!!!

[Mrs.Mano]

[tscii:e3422cd3e0]Dear Thattai!

Thank you very much for the nice feedback on ‘coconut and till pooranam’!

I am posting here the recipe for ‘kaara kozhukkattai for you as well as karthika!

For the kozhukkattai flour, raw rice should be soaked for an hour, then the water must be drained and the rice must be dried on a cloth.
When it is still lightly wet, it should be ground to a fine flour.
It must be sieved thrice and then steamed in a cloth bundle for 15 minutes.
When cooled, again it must be sieved .
Now the kuzhukkattai maavu is ready.
Some people would fry the raw rice flour to slight brown colour.
If we draw a line with the flour on the floor, it should come out as a clean line.
That is the correct ‘padham’ for the flour.
Then it must be cooled, again sieved and stored.
At the time of making kozhukkattai, the flour must be mixed with hot water and a tsp of oil to make a soft dough.
Now the recipe for the pooranam :

Black gram pooranam:

Ingredients:

Split black gram- ¼ cup
Green chillies-2
Asafetida powder- half sp
Mustard seeds-half sp
Black gram- half sp
Chopped coriander- 1 tbsp
Curry leaves-a few
Shredded coconut-half cup
Lime juice-1/4 sp
Salt to taste
Gingelly oil-2 tsp

Procedure:

Soak the black gram for 30 minutes.
Drain the water and then grind it with the green chillies, salt and the asafetida to a coarse paste.
Make small balls and then steam them in the idli moulds for 15 minutes.
When cooled, mash them to a crumbled texture like we do for the usili.
Heat a pan and pour the oil.
Add the mustard seeds and when they splutter add the black gram with the greens and fry them for a few seconds.
Add the black gram usili and fry for a few seconds.
Put off the fire, add the lime juice and the coconut and mix well.

Variation-1:

When soaking the black gram, we can mix 3 tbsp of Bengal gram with it. This will give a different taste.

Variation-2:

When the above mixture is cooked in the frying pan in the usili form, ¼ cups of rice flakes[ aval] which is already soaked and drained can be added.

Variation-3:

Instead of the dals, rice flakes and shredded carrot can be cooked with the same ‘Thaalitham’. For this, extra green chillies can be added when frying.

[/tscii:e3422cd3e0]

[Mrs.Mano]

Thank you very much for the warm greetings Thattai!

[Mrs.Mano]

Dear Cdj!

Thanks a lot for the nice greeings as well as the lovely feedback on pooranam varieties, Carrot and peanut pachadi and Tomato Briyani.

[Mrs.Mano]

Dear Karthika!

Thanks a lot for the nice feedback on 'karuvattu kuzhambu'.
I have posted the ' kaara kozhukkattai pooranam recipe' for you!
Soon I will post a few recipes on 'Karuvadu'.

[bkarthika]

Dear Mrs.Mano,
:ty: very much for the Ulunthu Pooranam.I am awaiting for Karuvadu recipes. :noteeth:

[cdj]

Der Mrs.Mano:
I finally mastered the art of mutton kuzhambu (http://forumhub.com/southfood/8953.27002.03.55.19.html) [your Voor Kuzhambu]. Like somebody already posted , the kuzhambu was sweet one time, the meat was not-so-well-cooked another time and so on. I put my faith in your recipe and I got it perfect atlast. And thank you very much for such a wonderful recipe. My father in law appreciated that its equivalent to the ones they prepare at kulatheivam pongal festivals. A very elderly person saying that is really something. And the credit goes to you. My mother in law cant believe that it had no ginger or fennel in it. Thank you again.


and I have a question Mrs.Mano: In some of your recipes you refer aniseeds. Is that சோம்பு or அன்னாசிப்பூ? And can you guide through your version of making கோதுமை தோசை?

Thanks again.

[Mrs.Mano]

[tscii:cb96f375ad]Dear Karthika!

Here is a delicious karuvadu thokku recipe for you!
I will post again the recipe of karuvadu avruval within a few days.

NETHTHILI KARUVAATTU THOKKU:

Ingredients:

Neththili karuvaadu-1 cup
Oil to fry
Salt to taste
Ripe tomato [small]-1
Small onions-10
Garlic flakes-6
Fennel seeds-1/4 sp
Curry leaves- 1 arc
Chopped coriander – 1 tbsp
Tamarind- a marble size
Gingelly oil- 1 tsp

Procedure:

Heat a few tbsp of oil and fry the karuvadu to golden brown.
Take them away and let them cool down on a paper towel.
In the same oil, fry the onion, tomato, garlic, greens and the fennel seeds to golden brown.
Grind the fried ingredients with the karuvadu, salt and the tamarind to a coarse paste.
Add this to the same oil and cook on slow fire for a few minutes.
Pour a tsp of gignelly oil around it.
Tasty karuvadu thokku is ready now!
This goes well with Thayir sadham and sambar sadham.

[/tscii:cb96f375ad]

[Mrs.Mano]

Dear Cdj!

I am really honoured to have these wonderful feedbacks from the elders like your in laws. Kindly convey my heartiest thanks to them.
I will post the recipe for Gothumai dosai soon!
Ani seeds, fennel seeds and Sombu are all the same ingredient.

[suvai]

Dear mrs mano,
Tried the kongu naatu pachai payir kuzhambu....taste abaraama irunthichi....thank u thank u....also for the sooji appam....i did try the dosai kal type & dish pona idam therila.....planning to make more thank u for that wonderful recipe...its a keeper for sure.
onga aval payasam recipe is next to be tried,.....will let u know....thanks nga!
:-)

[Mrs.Mano]

Dear Suvai!

Thanks a lot for the nice feedback on ' Sojji Appam'!

Have you tried the ' Aval payasam?"

[Mrs.Mano]

[tscii:eabeb4686c]
Recently I have prepared a new dish-Malai Palak kofta gravy! Unfortunately I have some problems with my digital camera and I could not click it. Anyhow, the dish is very tasty and delicious! It was a superb side dish for my Jeera pulao!

MALAI PALAK KOFTA GRAVY:

Ingredients:

For Koftas:

Mashed paneer-1/4 cup
Finely chopped palak leaves – 1 cup
Chilli powder- half sp
Mashed boiled potatoes- 1 cup
Green chillis finely chopped- 1 tbsp
Ginger garlic paste- half sp
Salt to taste
Fresh bread crumbs-half cup

For the Gravy:

Finely chopped palak-3 cups
finely sliced onion-1
finely chopped tomatoes- 1 cup
Cashew nuts-5
Ginger and garlic paste-half sp
Crushed fennel seeds - half sp
Salt to taste
Turmeric powder- half sp
Oil-4 tbsp
Butter- 2 tbsp
1 tsp red chilli powder

Procedure:

Mix all the ingredients for the koftas with enough salt.
Make lime-sized balls, coat them either in egg mixture or plain flour batter, roll them in breadcrumbs or fry them all in hot oil to golden brown.
Keep them away on a paper kitchen towel.
In a tbsp of oil, fry the onion to crisp brown.
Take them away and fry the tomatoes and the palak in the same oil until they become soft.
The palak should be still in green colour.
When cooled, grind them with the cashew nuts and the ginger-garlic paste.
Again heat a kadai and pour the remaining oil and the butter.
Add the fennel seeds, and when they start to splutter, add the ground paste wit the powders and salt.
Boil the gravy for a few minutes.
At the serving time, place all the koftas on a bowl and pour the hot gravy on top.
Decorate with fried cashew nuts and cream.
[/tscii:eabeb4686c]

[NOV]

Unfortunately I have some problems with my digital camera and I could not click it. good excuse to cook it one more time. :D

[selvieam]

aunty,
malai palak kofta curry is new to me. kids will enjoy this, yesterday only i made palak paneer, next week i will try this.

selvi

[cdj]

Dear Mrs.Mano:
Can we prepare your nethili karuvattu thokku with dried prawns?

Thanks.

[Mrs.Mano]

Dear Selvi!

Thanks for the note. This malai kofta gravy will be very tasty. Try this some time and give me the feedback.

[Mrs.Mano]

Dear Cdj!

I think you can try the same recipe with Dried prawns also! If you want, i will post the recipe of ' dried prawn podi' which will be very delicious with idlies and dosas.

[cdj]

Dear Mrs.Mano:
Please do post the recipe for dried prawns.

Thank you.

[Mrs.Mano]

[tscii:7b8c4b0c7f]Dear Cdj!

I will soon post the recipe for ‘Dried prawn podi’!
I am posting now the recipe for ‘Wheat dosai’ which you have asked a few days back.
Usually I am not adding any additional flour to Wheat dosai.
Some times we can add half cup of idli or dosa batter and this will not change the taste of wheat dosai.

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WHEAT DOSAI:

Ingredients:

Wheat flour- 4 cups
Cumin seeds-1 sp
Asafetida powder- half sp
Salt to taste
Curry leaves- a few
Finely sliced onion- 1 cup [optional]
Finely chopped green chillies-1 tbsp

Procedure:

Sieve the flour.
Add all the ingredients to the flour and mix enough water to make a batter like dosa batter.
The consistency must be a little watery than the dosa batter.
Let it stand for 15 minutes.
Spread a big spoonful batter on a hot dosaikkal and cook both sides to golden brown colour.
Coconut chutney, brinjal chutney and tomato chutney are suitable for this wheat dosai.
NB: taste will vary according to the brand of the wheat flour.[/tscii:7b8c4b0c7f]

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

[Mrs.Mano]

சாத பகோடா

Last week, with the left over cooked rice, I have made this pakoda. It was very tasty and delicious. When using cooked boiled rice, the batter becomes a little watery after some minutes. So the pakodas must be fried immediately after mixing all the ingredients. There is no need for a side dish like chutney for this. Just ketchup is enough.
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COOKED RICE PAKODA:

Ingredients:

Cooked rice-3 cups
Ginger- 1 tsp
Green chillies-7
Garlic flakes [small]-4
Fennel seeds- tsp
Gram flour- 2 cups
Plain flour- half cup
Finely sliced onion-3
Mint leaves-half cup
Salt to taste
Enough oil to fry

Procedure:

Sieve the flours.
Grind the cooked rice with the ginger, green chillies, garlic, fennel seeds and salt to a coarse paste.
There is no need to add water.
Add flours, mint and onion to make a smooth mixture.
Heat enough oil.
The fire should be medium.
Fry the batches of pakodas to golden brown.

[suvai]

Hello nga mrs mano....:-) nalla irukeengala?
tried yr aval paayasam & it turned out veryyyy well....thanks for a wonderful recipe this is a keeper for sure.
Sadha pakoda with cooked rice???never heard about this one......sounds very interesting & also simple to make...thank u nga!!
Hope all is well & navarathriku enna special item panneenga???
cdj....onga veetileyum sundal undungalaa?? :-)

mrs mano nga....have u ever heard of "PuLi Vadai"? recipe iruntha post pannunga plz & thank u....:-)

[cdj]

Dear Mrs.Mano:
Thanks for the Godhumai dosai recipe. Will try and let you know for sure and the thokku with dried prawns too.

Suvai:
We usually offer Payasam neivedyam for all the 9+1 days. So, its Semiya, Coconut sago till today.Intend to prepare rava aval payasam, payathamparuppu, aval and paal payasams. will give you the rest of the list. Whts in your home?

[suvai]

dear mrs mano...puli vadai recipe kidaichidichi.....thanks nga....onga kita irunthaalum podunga....maybe what i have will be different from yours....:-).

cdj.....ingey iniki rava kesari....kadalai parupu sundal nga....naalaiki mochai sundal seiyalaam nu oru idea along with payathamparrupu payasam....mood maarinaalum maaridum tomorrow..... :mrgreen:

[Mrs.Mano]

[tscii:543690b7d0]Dear Cdj!

Here is the recipe of ‘ prawn podi’ for you. This is like idli podi and we can use like it for idlies and dosas. The prawns should be cleaned well before using it.

PRAWN PODI

Ingredients:

Dried prawns- ½ kilo
Tamarind- a small gooseberry size
Red chillies- 15
Shredded coconut- 1 cup
Ginger- ½ inch
Small garlic flakes-8
Salt to taste
Curry leaves- 1 arc
Gingelly oil- 2 tsp

Procedure:

Heat a pan and pour a tsp of oil.
Fry the prawns on medium fire until they become crisp and are slightly browned.
Take away the prawns and allow them to cool.
In the same pan pour the remaining oil.
First fry the red chillies for a minute.
Then add all the ingredients except tamarind and fry them to golden brown.
When cooled, grind all the ingredients with salt and tamarind to a coarse powder.
The delicious Prawn podi is ready!!

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com


[/tscii:543690b7d0]

[Mrs.Mano]

Dear Suvai!

How are you? I think you are very busy and so keep away from Forumhub.
I do not know about ' puli vadai'! But I have a recipe on ' puli adai'!
So post here your ' puli vadai' recipe if it possible so that I can have a knowledge about it.
Thanks a lot for the nice feedback on ' Aval apayasam'!

[suvai]

Dear mrs mano.....naan nalla irukenga...thank u & hope the same with you all at home too.
yes nga....kinda busy these days....athaan vara mudiyarthilai munthi pola...but time kidaikumbothellaam vanthidaren :mrgreen:

here is the recipe for puli vadai:
half padi saapaatu rice nalla kazhuvi sutham seithu enough thayiril 3 mani neram oora vaikavum...next water vidaamal thayir ootriye naisaaga aata vendum ( aaatu kallil ) ...this is an old recipe for sure.aatum bothu arisiyudan vara milagaai, salt sirithu alavu puLi serka vendum. In oil add kadugu...kadalai parupu....uluntham paruppu....karuvepilai...kothamalli thazhai pottu nalla vathakanum....vathangiyapin araithu vaithu irukum arisi maavai athil kotti...kozhukattaiku ketiyaaga vathakuvathu pola vathaka vendum. U take it down from the heat & then siru vadaigalaaga ilaiyil or polythene bag la thatti...yennaiyil porithu edukanum....this will stay for 10 days & sooda saapitaa miga rusiyaaga irukum

please do post puli adai recipe nga...never heard of puli adai......

thank u nga in advance...:-)

[cdj]

Dear Mrs.Mano:
Navrathiri fulla unga payasam recipes than. Preapred the Aval payasam with jaggery this time and it had much enriched taste to it. thanks.

Suvai:
Prepared sundal and payathampaurppu payasam on Saraswathi pooja day. I forgot to make kesari this time(should have seen your post earlier). I know a method of making puli vadai where they dont cook the dough but add kadalai paruppu and puli to the arisi and grind it with red chillies and perungayam. It has a mild taste of the tamarind and keeps well as you have mentioned. The fresh ones directly out of the frying pan can make us eat 10 at a time. :)

[suvai]

hello nga cdj....thanks for yr version of the puli vadai.....i am positive that is also as tasty...;-)

eagerly waiting for mrs mano avargalin puli adai...:-)

[Miss Kavya]

சாத பகோடா

Last week, with the left over cooked rice, I have made this pakoda. It was very tasty and delicious. When using cooked boiled rice, the batter becomes a little watery after some minutes. So the pakodas must be fried immediately after mixing all the ingredients. There is no need for a side dish like chutney for this. Just ketchup is enough.


http://lh6.ggpht.com/_2qhfWJltZTY/TKy_nyRu55I/AAAAAAAABAA/p7QtU0HTOGQ/s512/CIMG3440.JPG


COOKED RICE PAKODA:

Ingredients:

Cooked rice-3 cups
Ginger- 1 tsp
Green chillies-7
Garlic flakes [small]-4
Fennel seeds- tsp
Gram flour- 2 cups
Plain flour- half cup
Finely sliced onion-3
Mint leaves-half cup
Salt to taste
Enough oil to fry

Procedure:

Sieve the flours.
Grind the cooked rice with the ginger, green chillies, garlic, fennel seeds and salt to a coarse paste.
There is no need to add water.
Add flours, mint and onion to make a smooth mixture.
Heat enough oil.
The fire should be medium.
Fry the batches of pakodas to golden brown.

Tried this one and it was finished up in 2 min....we had to do it again rightaway. Thanks. Yummy for the Tummy. :D

[Mrs.Mano]

KEERAI PONGAL

This keerai pongal is a famous dish in our household always. It is very suitable for a dinner. Tomato thokku is the most suitable side dish for it. Coconut chutney and kothsu are a little heavy. As this keerai pongal is a whole some food, light salad, or any pickle other than the Tomato thokku is enough for this.

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கீரை பொங்கல்

Ingredients:

Chopped palak- 3 cups
Raw rice- 1 cup
Tuar dal- 2 tbsp
Green gram- 1/4 cup
Finely chopped onion-1
Finely chopped tomato- 1 1/2 cup
Slit green chillies-4
Finely shredded ginger- 1 Spuun
Ghee- 5 tbsp
Coarsely ground cumin seeds- 1 Sp
Coarsely ground peppercorn- 1 Sp
Asafetida powder- half sp
Turmeric powder- half sp
Tender brinjals[small]-3[cubed]
Finely chopped coriander- 3 tbsp
Cashew nuts- 10
Salt to taste

Procedure:

Pressure cook the rice and the dals with 6 cups of water.
Heat a big pan and pour 4 tbsp of ghee.
Add the finely chopped onion with the green chillies and the ginger and cook them to golden brown.
Then add the tomato with the turmeric powder and the asafetida powder.
Cook until the tomatoes are mashed and the oil floats on the surface.
Add the brinjals with a little salt and cook until the pieces become tender.
Now add the palak and cook until the keerai is almost cooked but still has its green colour.
Add the coriander and cook for a few seconds.
Now add the cooked rice and mix on slow fire adding enough salt.
In a separate pan add the remaining ghee.
Fry the cashew nuts first and then add the ground powders.
Fry for a second and then pour this on the pongal.
Cook for a few minutes until every thing is combined well.
Pour melted ghee on top.
Now the delicious keerai pongal is ready!!

[Mrs.Mano]

[tscii:a49922f569]Dear Cdj!

Haven’t you noticed the prawn podi I have posted here few days back for you?
[/tscii:a49922f569]

[Mrs.Mano]

[tscii:06ea04e413]Dear Kavya!

It is one of the finest feedbacks I had!-“ Yummy for the Tummy”!
Thanks a lot for the heart-warming feed back!
[/tscii:06ea04e413]

[Mrs.Mano]

Dear Cdj!

I Hope that all the days of your Navarathri went well with my payasams! And thanks a lot for that!

[Mrs.Mano]

Dear Suvai!

As I was not well for the past week, I could not post the recipe of 'Puli adai' for you. Soon I will post it !

[selvieam]

aunty,

keerai pongal is mouth watering. green gram means, yellow moong dhal? can i use mola keerai?

i am trying on saturday.

[onionlover]

Mrs. Mano tried your sada pakoda. It turned out very sotha sotha with oil. My mom told me that it will be like that if you do it with cooked rice. Can I use rice flour instead?

[Mrs.Mano]

Dear Selvi!

The green gram I have mentioned here is
' split yellow mung dal ' only!
Molakkeerai, ponnaangkanni keerai, araikkeerai and palak keerai suits well for this keerai pongal!

[Mrs.Mano]

Dear Onion lover!

I have already mentioned that if you keep the sadha pakoda mixture a little longer, it will turn a little soggy and watery. So after preparing the mixture, immediately fry them as pakodas. If the mixture is soggy, add some more gram flour with half of rice flour and a little salt to it. The mixture will be thick again!

The cooked rice must be fresh. If it is kept in the fridge for a long time, the result of the pakoda will not be very nice.

[selvieam]

thanks aunty. i have molaikeerai with me. sure i will try and let u know the result.

[selvieam]

aunty, made keerai pongal today. very very tasty. we all enjoyed it with ur tomato thokku. very good combination.
thanks a lot aunty.

[Mrs.Mano]

Dear Selvi!

Thanks a lot for the fine feedback you have given on keerai pongal and Tomato thokku!

[Mrs.Mano]

ONION TOMATO THOKKU:

This is a very fine side dish for idli and dosai varieties. This thokku can be kept for a month in the fridge. Instead of onions, sambar onions can be used. Definitely it will enhance the taste.

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வெங்காயத் தக்காளி தொக்கு

Ingredients:

Onions-3
Ripe tomatoes-2
Tamarind- 2 small lime size
Chilli powder-3 tsp
Fried fenugreek powder- 1 tsp
Asafetida powder- half tsp
Turmeric powder- half tsp
Gingelly oil- half cup
Salt to taste

Procedure:

Soak the tamarind in warm water for 30 minutes and extract its juice.
Heat a pan and pour the oil.
Grind coarsely the onions and tomatoes and pour them in the oil with the turmeric and the asafetida powder.
Cook them for some minutes until the raw smell goes.
Add the tamarind with the chilli powder and cook until it thickens.
Add the salt now.
Add the fenugreek powder and pour a tbsp of oil to the thokku.
Cook on slow fire for a few minutes.
Now the delicious onion thokku is ready!

[suvai]

Dear mrs mano....sorry to hear u were not well....hope u have fully recovered :-)

I tried your green gram potato kurma...a very mouth watering kurma nu thaan sollanum....it was like we all wanted to keep eating more chapathi with it.... :mrgreen:

super aval paayasam nga.....this is a keeper too....thank u for all your fabulous recipes nga!!

Happy Deepavali to everyone!!!!!

mrs mano & cdj....onga veetu special ennavo for deepavali...:-)

[kugan98]

Mrs. Mano, sorry to hear that you were not well.
Prayers for a speedy recovery.
Thanks for all your nice recipes. Happy Deepavalli.
Kugan98

[bkarthika]

Hi Mrs.Mano,

Very sad to hear that your health is not good. I Pray to God for quickly recover you. I wish you a VERY HAPPY DIWALI !!!! :D :D :D :D :D

[dev]

Dear Mrs.Mano, Wish you and family a very happy Deepavali...:)

[Mrs.Mano]

அன்புத் தோழமைகள் அனைவருக்கும்

என் உள்ள*ங்கனிந்த தீபாவளி நல்வாழ்த்துக்கள்!!

[Mrs.Mano]

Dear Suvai!

Thanks a lot for your concern! I was not well 2 weeks ago due to viral fever. Now I am ok.
And thank you very much for the nice feedbacks on green gram potato kuruma and aval apayasam. I felt glad to know that you had enjpyed both of them!!

[Mrs.Mano]

Dear Kugan!

My heartiest thanks for the nice gesture as well as the concern on my health! I am ok now. Thank you!
thanks for the greetings too!

[Mrs.Mano]

Dear Karthika!

Thanks a lot for the concern on me!
Wish you also a Very Happy Deepavali!!

[Mrs.Mano]

Dear Dev!

My hearitest wishes for a very happy Deepavali!
And thanks a lot for your beloved greetings!!

[Mrs.Mano]

Dear brother NOV!

Wishing you and your dear family a very happy Deepavali!

[NOV]

Thank you Mrs. Mano, and wishing you and your loved ones a great Deepavali.

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[Kz]

Dear Mrs Mano and all,
Wish you a happy diwali.

I have a doubt regarding cooking for a party. i am inviting 35 adults for a diwali party next weekend. planning to make 2 veg gravy and 1 non veg gravy. pulao and roti.
can you pls tell me how much cups rice do i need to keep and if 2 kg chicken would be enough for chicken kuruma?

Thankyou very much!

[Mrs.Mano]

Dear KZ!

Thanks a lot for the greetings and I wish the same for you!
Regarding the party menu, 5 to 6 kilos of rice are sufficient. but as roti is also there, you can reduce the quantity of the rice according to the quantity of the roties. Normally 7 persons can eat 1 kilo rice sufficeintly.
According to chicken, 1 kilo of chicken is sufficient for 5 persons. But as you are cooking veg.gravies also, you must decide it according to the other dishes.

[Kz]

Thankyou Mrs.Mano.

[cdj]

Dear Mrs.Mano:
A very belated Happy Diwali. I hope you had a good time with your family and grandson. I was following your story in MuthuChidharal. Very interesting.

I saw the dried prawns recipe and sorry for not replying immediately. Will come back with the feedback.

I made your apple basunthi for Diwali and some more for the next door pregnant neighbor. She enjoyed it a lot. Thank you.

And we had your badhusha and adhirasam too for Diwali. They just vanished even before noon. I was unable to share them with neighbors. We are all eager to know what you made for Diwali at home.

Thank you as always.

[cdj]

Dear Suvai:
Happy Diwali.

[Better late than be never.]

[suvai]

Dear cdj......:-) thank u for your kind wishes.....& hope you also had a good deepavali.....nice to know u made badhusha....it is one of my fav sweets ;-)

Dear mrs mano....hope that u too had a wonderful Deepavali.

[cdj]

Dear Mrs.Mano:

We had your wheat dosa this morning. Adding asofetida to the batter is different, but it did enhance the taste. Thank you very much. Everybody enjoyed it.

Thank you.

[cdj]

Dear Mrs. Mano:

We had your Aattukal[paaya] soup this morning and it was so good to have as such. Our family even denied the bread that I served with. I never knew that aattukaal soup has ground coconut in it.
Thank you as always.

[Mrs.Mano]

Dear Cdj!

Thanks a lot for the Diwali Greetings! I hope you would have celebrated the Diwali in a grand manner. We do not celebrate Diwali in our home. We celebrate only Pongal in an auspicious way. So there were no palakarams in our home. Any way our restaurant prepared badhusha, black gram bhoondhi, vennila burfi, jangiri, laadu, murukku, Mixture, Pakoda etc. Again thank you very much for nice feedbacks on Basundi, Adhirasam, Badhusha, and Wheat dosai!

[Mrs.Mano]

Dear suvai!

Hope you would have celebrated Diwali happily with your family. How are you?

[Mrs.Mano]

I am posting here a tasty chutney which is a favourite side dish for dosai varieties and idlies.

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TOMATO ONION CHUTNEY:

Ingredients:

Sambar onion-2 handfuls
Medium tomato-3
Coconut-half
Black gram-half cup
Bengal gram- half cup
Red chillies- a handful
Salt t taste
Asafetida powder- 1 tsp
Gingelly oil- 5 tbsp
Mustard seeds-1 tsp
Curry leaves- a few
Black gram- 1 tsp

Procedure:

In 4 tbsp of oil fry the dals with the chillies to golden brown colour.
Take them away and fry the onions and the tomatoes with the asafetida powder in the same oil to golden brown again.
Shred the coconut finely.
Grind all the ingredients with enough salt to a coarse paste.
Heat again a tbsp of oil.
Add the mustard seeds and when they splutter add the black gram and the curry leaves.
Fry them to golden brown and pour this tempering to the chutney.

[cdj]

Dear Mrs.Mano:

I prepared your dried prawn podi yesterday and it is so delicious. Since I prepared with only 100 gms. of dried prawns, I think I added more coconut, but the taste was wonderful. Next time I will reduce the coconut.

Thank you so much again.

[suvai]

Dear mrs mano,

All is well thank u...:-) & hope the same with u.

I tried your tomato chutney....it is very very different to what i make.....taste is abhaaram....thank u for a good recipe...:-)

[Roshan]

Can you all share some tips on preserving fresh curry leaves. Curry leaves are not available in Afghanistan and I usually carry them from Sri Lanka and now I have got hold of some Indian friends who can carry curry leaves for me from India too. But I need to preserve them at least for 6 -8 weeks. Please share some tips friends. Would really appreciate it.

[suvai]

mrs mano nga...:-) epadi irukeenga?

mudiyumbothu.....intha recipes kidaithaal podunga plz...:-)

a) sigappu arisi payasam
b) paavakai puli inji
c) thengai paal kuzhambu
d) middukka vathal kuzhambu
e) pidhukku paruppu sambar,
f) mochai verkadalai piratal
g) vellai poosani alwa
h) thengai bun

ellaam village recipes ;-)must be interesting for sure

thank u nga in advance...;-)

[Mrs.Mano]

KEERAI PORIYAL

This is a simple keerai poriyal. This can be prepared with other keerai varieties like mulai keerai, ponnaangkanni keerai and arai keerai. Adding coconut oil enhances the taste.
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[/html:d0d0412932]

கீரை பொரியல்

Ingredients:

Palak keerai- 1 bunch
Sambar onions- a handful
Garlic flakes-10
Salt to taste
Chopped coriander- 1 tbsp
Coconut oil- a few drops
Oil- 1 tbsp
Slit green chillies-2

Procedure:

Chop the keerai finely.
Also chop the sambar onions and the garlic flakes finely.
Heat a pan and pour the oil.
Add the chopped onions and garlic with the green chillies and fry them for a few minutes under medium fire.
Add the coriander and fry for a minute.
Then add the keerai and mix well.
Cook until they are shortened into a green mass and all the water in it evaporates.
Add the salt and coconut oil.
Cook for a few minutes.
Keerai poriyal is ready now!

[Mrs.Mano]

Dear Mr.Roshan!

keep always the curry leaves in a clean glass bottle and it will remain fresh even after 15 days! I am keeping the curry leaves fresh in my kitchen in this way. Do not wash them before putting in the glass bottle. Just pluck off the leaves from the stalk , put them all in a glass bottle and keep it in the fridge. That is all.

[Mrs.Mano]

Dear Suvai!

Thanks a lot for the lovely appreciation on Tomato chutney.

Suvai!

From where did you get these kind of unknown recipes? please go through my comments on them here and do reply me!

1. sikappu arisi paayasam:

This I know. This is also kalled as 'puttarisi'. Village people used to eat this once upon a time. It is called as 'sikappu samba arisi'. Nowadays it is very rare to get. Soon I will post this recipe.

2. Pakalkai puli inji:

puli inji is always the most favourite kerala dish. But I have never tasted bitter gourd puli inji.
Here is the link for it.
http://www.ifood.tv/recipe/pavakka_puli_inji_bittergourd_tamrind_and_ginger_p ickle

3. Thengai paal kuzhambu:

There are some varieties on this recipe. In this name, a famous chettinadu kuzmabu is there. And again there is a recipe called 'Murungkaikai theengaipal kuzhambu. Also there are a few varieties of thengai pal kuzhambu based on kurma recipes. Which recipe do you like to have?

4. Midukka vatral kuzhambu:

I never heard about this. what kind of vegetable is this?

5. Pithukku paruppu sambar:

this I can give the recipe, I think.

6. Mochai veerkkadalai pirattal:

Mochai means dried mochai or fresh mochaikkai?

7. Vellai poosani alva:

This is also called as Kasi halwa. This I can give recipe to you.

8. Thengai Bun:

I am also having this recipe.

[dev]

Mrs.Mano, I guess Suvai must have read about these dishes here...
http://www.hindu.com/mp/2010/05/13/stories/2010051350940100.htm

[Roshan]

Mrs Mano, I tried your wheat Dhosa last night and it turned out well and was tasty too. Easy to make as well. Thank you :)

Thanks also for the tip on preserving curry leaves. Will try it out.

And many thanks for the palak keerai poriyal recipe. I will try it this week. The only keerai that is available here in Afghan is Palak.

BTW I am not a Mr :P :oops:

[dev]

Roshan, u might be aware of it...but incase... palak poriyal with eggs added to it taste superb... Proceed as per the recipe given by MRs.Mano...omit garlic... towards the end add 2 eggs and scramble... let cook till the eggs are done...

[dev]

BTW I am not a Mr :P :oops:

Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen... :oops:

[PARAMASHIVAN]

BTW I am not a Mr :P :oops:

Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen... :oops:

Vadivelu : why Dev? Why ?

:rotfl2:

[Roshan]

Roshan, u might be aware of it...but incase... palak poriyal with eggs added to it taste superb... Proceed as per the recipe given by MRs.Mano...omit garlic... towards the end add 2 eggs and scramble... let cook till the eggs are done...

Sounds great ! Thanks :)

[dev]

BTW I am not a Mr :P :oops:

Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen... :oops:

Vadivelu : why Dev? Why ?

:rotfl2:

:oops: :oops: :oops:

But ennai kuda Dev-ngra peyarai vechu niraya per MRnu ninaichu irukaanga...:lol:

[dev]

Roshan, u might be aware of it...but incase... palak poriyal with eggs added to it taste superb... Proceed as per the recipe given by MRs.Mano...omit garlic... towards the end add 2 eggs and scramble... let cook till the eggs are done...

Sounds great ! Thanks :)

You can do the same with drumstick leaves... and beans / long beans aswell...

[suvai]

Mrs.Mano, I guess Suvai must have read about these dishes here...
http://www.hindu.com/mp/2010/05/13/stories/2010051350940100.htm


amaam amaam dev....that is the link that got me all intrigued.

mrs mano nga.....:-) the list is from that link that dev has given. I came across it while browsing....was very keen to know what those items were...

[suvai]

[quote

1. sikappu arisi paayasam:

This I know. This is also kalled as 'puttarisi'. Village people used to eat this once upon a time. It is called as 'sikappu samba arisi'. Nowadays it is very rare to get. Soon I will post this recipe.

( Thank u nga mrs mano...will look forward to it )

2. Pakalkai puli inji:

puli inji is always the most favourite kerala dish. But I have never tasted bitter gourd puli inji.
Here is the link for it.
http://www.ifood.tv/recipe/pavakka_puli_inji_bittergourd_tamrind_and_ginger_p ickle

( Thank u nga for the link.....even i have heard of puli inji but not paavakai puli inji )



3. Thengai paal kuzhambu:

There are some varieties on this recipe. In this name, a famous chettinadu kuzmabu is there. And again there is a recipe called 'Murungkaikai theengaipal kuzhambu. Also there are a few varieties of thengai pal kuzhambu based on kurma recipes. Which recipe do you like to have?


( oh neraiya varieties irukungala??? onga kita irukarthu the ones that u think will be easy to make podunga mrs mano plz)



4. Midukka vatral kuzhambu:

( athaan enakum therileenga mrs mano.....:mrgreen: i was hoping u wld know...;-)

I never heard about this. what kind of vegetable is this?

5. Pithukku paruppu sambar:

this I can give the recipe, I think.

( would love to have the recipe for this saambar nga )

6. Mochai veerkkadalai pirattal:

Mochai means dried mochai or fresh mochaikkai?

( i would assume if fresh or if its dried then maybe we wld need to soak & pressure cook before we make the pirattal )

7. Vellai poosani alva:

This is also called as Kasi halwa. This I can give recipe to you.

(ohh ithu thaan kaasi halva vaa??? plz do share the recipe)
[/b]


8. Thengai Bun:

I am also having this recipe.

( this i am really curious to know its ingris )

thank u nga mrs mano for yr efforts in posting my requests :-) even though some of it is going to be difficult to obtain )[/i][/b]

[Suja Rajkumar]

Hello Mrs. Mano,
I am also searching for the coconut bun recipe. I used to love it as a child. The bun is as big as a dosai and sweet coconut stuffing sandwiched between the bun. If you have the recipe can you kindly post it as and when time permits. Thanks.

Suja

[Mrs.Mano]

[tscii:6310307aea]Dear Suvai!

I am posting here the recipe for ‘pithukku paruppu sambar’.

PITHUKKU PARUPPU SAMBAR

பிதுக்குப் பருப்பு என்பது Pod-லிருந்து நீக்கப்பட்ட பச்சை மொச்சைக்கொட்டைகளை சில மணி நேரங்கள் தண்ணீரில் ஊறவைத்து அதன் தோல்களை பிதுக்கி எடுப்பதுதான். தோல் நீக்கப்பட்ட மொச்சைக்கொட்டைகளை மற்ற காய்கறி போல அப்படியே சாம்பாரில் உபயோகப்படுத்தலாம்.

Ingredients:

Thuar dal- 3/4 cup
Tamarind- a small lime size
Sambar podi- 2 tsp
Turmeric powder- half sp
Onion [chopped]-1
Finely chopped tomato- 1 cup
Slit green chillies-3
Chopped coriander- 2 tbsp
Asafetida- half sp
Oil- 4 tbsp
Pithukku paruppu- 1 cup
Salt to taste
Mustard seeds- 1 sp

Procedure:

Pressure cook the dal with enough water.
Soak the tamarind in a cup of water for half an hour and extract its juice.
Heat a big pan and pour the oil.
Add the mustard seeds and when they splutter add the chopped onion and the green chilies.
Fry for a few minutes and add the tomatoes with the asafetida and the turmeric powders.
Cook on medium fire until the tomatoes are mashed well and the oil floats on top.
Add the coriander and cook for a few seconds.
Pour the tamarind extract and add the pithukku paruppu with enough water and salt.
When the pithukku paruppu is cooked, add the cooked dal.
When the sambar starts to simmer again, turn the fire in to low and sprinkle the sambar powder.
Mix well and cook for a few seconds.
Pithukku paruppu sambar is ready now!

www.manoskitchen.blogspot.com
www.muthusidharal.blogspot.com




[/tscii:6310307aea]

[suvai]

Dear mrs mano...thank u nga for the pithuku saambar.....pannidaren seekiramey & will give u the feed back...;-)

hope all is well nga :-)

[dev]

Dear Mrs.Mano, tried CURRY LEAVES KUZHAMBU from you blog and it was loved by all at home... I din't have vadagam for thalippu and poppy seeds but still the curry was delicious... Thanks a lot for sharing the recipe...

For those who want the recipe, here is the link...
http://manoskitchen.blogspot.com/2010/12/curry-leaves-kuzhambu.html

[suvai]

Dear mrs mano....i made the pithuku parrupu saambar....I had some frozen pithuku parrupu & it turned out very well. The flavor is excellent . Thank u nga...:-)
I also made your aval payasam....which turned out slurpy slurpppp.... :mrgreen:

[Mrs.Mano]

Dear Suja Rajkumar!

The thengkai bun which i have said is like an appam fried in a pan. May be it could be cooked as dosa and the sweet filling combined with coconut, sugar, and cardamom can be filled inside. We can try it like that.

[Mrs.Mano]

Dear Dev!

Thanks a lot for the nice feedback on 'curry leaves kuzhambu". Due to continuous cold and fever, I could not post this reply earlier.

[Mrs.Mano]

Dear Suvai!

Thank you very much for the lovely feedback and appreciation for the 'pithukku paruppu sambar' as well as ' aval payasam'.

[Mrs.Mano]

[tscii:882fe671e0]Dear Suvai!

Here I am posting the recipe of ‘Thengkai Bun’ for you! This is like an appam and any
tomato chutney or kurma is suitable for this dish.

COCONUT BUN:

Ingredients:

Shredded coconut- 100gms
Raw rice- 200 gms
Par boiled rice- 200 gms
Salt to taste
Ghee for frying

Procedure:

Soak the rice varieties in enough water for 5 hours.
Then grind them to a fine batter along with the coconut.
Let it ferment for 8 hours.
Heat a pan and pour a little ghee.
Pour a ladle full of batter with the thickness of small ooththappam.
Cook on both sides to golden brown. [/tscii:882fe671e0]

[Mrs.Mano]

Here I am posting a tasty recipe.
I have learnt this from my friend.
Potato chappathi is suitable for breakfast as well as Lunch and dinner.
Any tomato kurma or tomato chutney is suitable as a side dish.

POTATO CHAPPATHI

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<img
src="http://lh4.ggpht.com/_2qhfWJltZTY/TQxVoBNT7uI/AAAAAAAABEY/FU8A3wStDvQ/s640/CIMG4018.JPG"width=500
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உருளைக்கிழங்கு சப்பாத்தி

Ingredients:

Medium sized potato-3
Plain flour- 2 cups
Ghee- 1 tbsp
Powdered sugar- 1 tsp
Salt to taste

Procedure:

Boil the potatoes in a pressure cooker and mash them finely when they are still hot.
Sieve the flour and mix it with the potato thoroughly.
Sprinkle the sugar and salt.
Pour the ghee.
Mix well and knead into smooth dough.
Water can be added according to the requirement.
But it should be added little by little.
Otherwise the dough will loosen after some minutes.
Prepare as usual chappathies and cook them on both sides to golden brown.

www.manoskitchen.blogspot.com
www.muthusidharal.blogspot.com

[dev]

Dear Mrs.Mano, hope u have recovered from the flu now... take good care of ur health...:)

[kugan98]

Dear Mrs. Mano, take care of your health.
Health is very important to us.
Kugan98

[suvai]

hello nga mrs mano....thank u veryyyyy much for the coconut bun recipe.....sounds very delicious...try pannida vendiyathu thaan ....thank u once again nga.....& hope that you have fully recovered from your cold & flu.

[sinrultz]

Mrs Mano,

Could you post the recipe for methi paratha and aloo capsicum curry

[selvieam]

Aunty,

Many more happy returns of the day. We wish u a great year ahead.

[Mrs.Mano]

I WISH ALL THE HUBBERS A VERY HAPPY NEW YEAR!

[cdj]

Mrs.Mano:
Wish you a very prosperous and healthy New Year.

[suvai]

Dear Mrs Mano!!!
May the Year 2011 Bring in More Joy & Happiness along with Good Health to you & all your family members!!!!
With much regards,
:-)

cdj....:-) wish you & yours the same too nga!

[chevy]

BTW I am not a Mr :P :oops:

Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen... :oops: oh even I thot ur a MR.!

[Mrs.Mano]

Dear Cdj!

Thanks a lot for your loving wishes!

[Mrs.Mano]

Dear Suvai!

Thank you very much for the nice greetings!

[Mrs.Mano]

Dear sinrultz!

I regret for the delayed response to your request for the recipes of Methi Paratha and Capsicum Potato Curry. Due to the immense pressure on the home side, I was unable to post the recipes at an earlier date.
Here are the recipes you have asked.

METHI PARATHA

Ingredients:

Wheat flour- 2 cups
Plain flour- 1 cup
Ghee- 3 tbsp
Fresh curd- 2 tbsp
Baking powder- half tsp
Salt to taste
Sugar- half sp
Turmeric powder- half sp
Finely chopped fenugreek leaves- 7 tbsp
Ghee or oil to use when frying

Procedure:

Mix all the ingredients together and knead them to a smooth dough sprinkling water little by little.
Cover with a fine cloth for half an hour.
Then make parathas as usual and cook them on hot griddle.

[Mrs.Mano]

CAPSICUM POTATO CURRY

Ingredients:

Capsicum cut in to small cubes- 1 cup
Potato cooked and cut in to required size- 3 cups
Finely chopped onion- 1
Salt to taste
Cumin seeds- half sp
Turmeric powder- half sp
Chilli powder- 1 tsp
Oil- 4 tbsp
Curry leaves- 1 arc

Grind these ingredients to a slightly coarse paste:

Tomato -3
Peppercorn-quarter sp
Small garlic flakes-6
Shredded ginger- half sp
Shredded coconut- 2 tbsp
Cinnamon- a small piece
Fennel seeds- half sp
Chopped coriander- 3 tbsp

[b]Procedure:

Heat a pan and pour the oil.
Add the Cummins and the curry leaves.
When they start to splutter, add the onion and fry them to golden brown.
Add the paste with the turmeric powder and the capsicum and fry them until the oil floats on the surface.
Pour 3 cups of water and add the cooked potato with the chilli powder and enough salt.
Cook the gravy until it is thickened to the required consistency.

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

[dev]

Dear Mrs.Mano, wish u and family a very happy pongal!!!

[Mrs.Mano]

Thanks a lot for the loving wishes Dev!
Wish you and your beloved ones a very happy Pongal!

[Mrs.Mano]

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

[kugan98]

Mrs. Mano, wish you and your family a very happy ponggal.
Kugan98

[Roshan]

Mrs Mano, happy pongal to you and your family ! :)

[selvieam]

Aunty,

wishing u a happy pongal.

our regards uncle, madhu, vaishali and vimal kutti.

[sinrultz]

Thanks you very much for the recipes!!
Im sure it would taste great..cant wait to try it out

[Mrs.Mano]

Dear Suvai!

I am posting here the remaining recipes you have asked some time back.

SIKAPPU ARISI PAAYASAM

Ingredients:

Sikapparisi[ puttarisi]- 1 cup
Milk- 1 cup
Coconut-1
Powdered jaggery- 3/4 cup
Cardamom powder- half sp
Saffron - a pinch [optional]
Cashew nuts and raisins fried in ghee.

Procedure:

Soak the rice in water for 2 hours.
Squeeze thick milk and thin milk from the coconut.
Then Pressure cook the rice with the milk and enough water.
When cooled, take it away.
In a big pan, prepare kambi paagu[ syrup with one thread consistency].
Then add the cooked rice and also the thin coconut milk.
Cook them for a few minutes.
Add the cardamom powder, saffron, cashew nuts, raisins and the thick coconut milk.
Cook the payasam for a few seconds.
Now the delicious sikapparisi payasam is ready!

[Mrs.Mano]

THENGAIPAAL KUZAMBU

Ingredients:

Drumsticks-2
Brinjals-2
Carrot-1
Small potato-1
Beans- a handful
Tomato-2
Onion-1
Ginger and garlic paste- 1 tsp
Ghee- 1 tbsp
Salt to taste
Coconut-1/2
oil-3 tbsp

For tempering:

Mustard seeds- 1 tsp
Fenugreek seeds- half tsp
Black gram- 1 tsp
Curry leaves- 1 arc
Chopped coriander- 2 tbsp

Fry the following ingredients in ghee to golden brown and then grind them to a fine paste:

Coconut-1/2
Green chillies-6
Gram dal-1 tbsp

Procedure:

Heat a broad pan and pour the oil.
Add the ingredients for the tempering and fry them for a few seconds.
Now add the onion, tomato and the ginger garlic paste and fry them well.
Cut all the vegetables in to small pieces and add to the onion mixture.
Fry them for a few minutes.
Pour the thin coconut milk and add enough salt.
Boil the vegetables.
Add the ground paste and cook well.
When the vegetables are cooked enough, add the thick coconut milk.
Cook for a few seconds.

www.muthusidharal.blogspot.com
www.manoskitchen.blogspot.com

[dev]

Dear Mrs.Mano, what is this sikapparisi?... is it matta rice?...or is it the one used to make kavunarisi?

[Mrs.Mano]

Dear Dev!
I regret for the delayed reply. I am in the midst of the packing for the travel to Tamilnadu.
years ago, farmers of Tamilnadu used to reap this sikapparisi as all the rice varieties. It was in slightly red colour and the taste was so good. But it was expensive and takes much time to cook. They had no buyers and gradually growing the sikapparisi crops had died.

[NOV]

This is sivappu arisi

http://4.bp.blogspot.com/_NGvqxTgLTM8/R9bsDBSzfBI/AAAAAAAAB5I/FB2wYQzT94Y/s320/rose%2Bmatta%2Barisi.JPG

[Mrs.Mano]

This is a tasty rasam using small chicken pieces. This may be served as a starter before a delicious feast! It is also served with hot rice!

CHICKEN RASAM

கோழி ரசம்

INGREDIENTS:

Fennel seeds- half sp
Cumin seeds- half sp
Sambar onions-20
Tomato-2
Finely chopped pieces of chicken- 1 cup
Finely chopped garlic- 1 tsp
Finely chopped ginger- 1 tsp
Curry leaves-a few
Chopped coriander- 3 tbsp
Lime-1
Salt to taste
Turmeric powder- half
Oil-2 tbsp
Ghee- 1 tbsp+1 tsp

Fry the following ingredients in a tsp of ghee to golden brown and then powder them finely.

Coriander seeds- 2 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies-3

Procedure:

Heat a pan and pour the ghee and the oil.
Add the fennel seeds and the cumin seeds.
When they start to splutter add the onion, tomato, ginger and the garlic.
Fry them until they are mashed and the oil floats on the surface.
Add the turmeric powder with the greens and fry them for a minute.
Add the chicken pieces and fry them on medium fire for a few minutes.
Add 8 cups of water, the ground powder and salt.
Let the rasam boil for some minutes.
Put off the fire and mix in the lime juice.
The delicious chicken rasam is ready now.

[Mrs.Mano]

This is a tasty rasam using small chicken pieces. This may be served as a starter before a delicious feast! It is also served with hot rice!

CHICKEN RASAM

கோழி ரசம்


INGREDIENTS:

Fennel seeds- half sp
Cumin seeds- half sp
Sambar onions-20
Tomato-2
Finely chopped pieces of chicken- 1 cup
Finely chopped garlic- 1 tsp
Finely chopped ginger- 1 tsp
Curry leaves-a few
Chopped coriander- 3 tbsp
Lime-1
Salt to taste
Turmeric powder- half
Oil-2 tbsp
Ghee- 1 tbsp+1 tsp

Fry the following ingredients in a tsp of ghee to golden brown and then powder them finely.

Coriander seeds- 2 tsp
Fennel seeds- 1 tsp
Cumin seeds- 1 tsp
Peppercorns- 1/2 tsp
Red chillies-3

Procedure:

Heat a pan and pour the ghee and the oil.
Add the fennel seeds and the cumin seeds.
When they start to splutter add the onion, tomato, ginger and the garlic.
Fry them until they are mashed and the oil floats on the surface.
Add the turmeric powder with the greens and fry them for a minute.
Add the chicken pieces and fry them on medium fire for a few minutes.
Add 8 cups of water, the ground powder and salt.
Let the rasam boil for some minutes.
Put off the fire and mix in the lime juice.
The delicious chicken rasam is ready now.

[suvai]

Dear mrs mano....thank u so very much for posting the red rice payasam & thengai paal kuzhambu....maranthu koda poitenga....as i have not come to the hub in a long time.....gnyabagam vaithu recipes post panninathuku migavum nandri nga...:-)

I am not able to come to the hub as I used to before but will try to come when ever time permits.
Hope all is well.....take care nga...............s

hello to cdj too...:-)

[dev]

Dear Dev!
I regret for the delayed reply. I am in the midst of the packing for the travel to Tamilnadu.
years ago, farmers of Tamilnadu used to reap this sikapparisi as all the rice varieties. It was in slightly red colour and the taste was so good. But it was expensive and takes much time to cook. They had no buyers and gradually growing the sikapparisi crops had died.

Thanks Mrs.mano...will see if I can get it here...

[suvai]

hello nga mrs mano....hope all is well.
your thengai paal kuzhambu & red rice payasam was a super hit at my friends place.....she said to say " a big thanks" to u nga...:-)
unfortunately i was not able to attend the function, but the feed back on both the items prepared was excellent.....thanks from me too nga!

[Mrs.Mano]

Dear Suvai!

what happened to you? A very long absence! Anyway I felt happy to see your post here!! And thanks a lot for the nice feed backs on 'thengai pal kuzhambu and Red rice payasam'! Convey my thanks to your friends!!

[suvai]

Hello nga mrs mano......all is well nga.....will surely convey yr thanks to my friend....:-)

[sinrultz]

Mano Ma'am,

unga meen kuzhambu/fry is the only items we enjoy with Fish.
For a variation could you post a different regional fish curry like Goan fish curry, kerala fish curry etc?

[Mrs.Mano]

Dear Sinrultz!

I am posting here a few different recipes on fish! These recipes belong to Tamilnadu only.
As I am in Tamilnadu now and in frequent travels, I couldn’t post the pictures for these recipes.

FISH KOLA:

Ingredients:

Fish-1/2 kilo
Salt to taste
Gram dal powder- 50 grams
Eggs-2
Oil to fry

Grind the following ingredients to a fine paste:

Small onions-10
Small garlic flakes-10
Shredded ginger- 1 tsp
Green chillies-3
Red chillies-5
Fennel seeds- 1 tsp
Cloves-2
Cardamom-2
Cinnamon- 1 small piece
Shredded coconut- 2 tsp

Procedure:

Steam the fish and mash it without any bones.
Add the gram dal flour, beaten eggs, salt and the ground paste to it.
Mix well and make small balls.
Fry them in hot oil to golden brown.
Hot and tasty kolas are ready to serve now!!

[Mrs.Mano]

FISH PODIMAS:

Ingredients:

Fish-1/2 kilo
Thinly sliced onion-2
Mashed tomato- ½ cup
Chopped mint- half cup
Chopped coriander- half cup
Oil- 3 tbsp
Turmeric powder- half sp
Shredded coconut= half cup
Salt to taste

Grind the following ingredients to a fine paste:

A small piece of cinnamon, shredded ginger- 1 tsp. green chillies-4, small garlic flakes- 10, fennel
Seeds- 1 tsp

Procedure:

Steam the fish and mash it well without any bones.
Heat a pan and pour the oil.
Add the onion and fry it to golden brown.
Then add the tomatoes and the ground paste with the turmeric powder.
Cook them until the tomatoes are mashed and the oil floats on the surface.
Add the greens and fry them for a few seconds.
Add the mashed fish and cook it on slow fire mixing well frequently for some minutes.
Finally add the coconut and mix well.
Delicious fish podimas is ready now!!

[suvai]

Hello nga mrs mano.............:-) hope all are well.

Onga kita "ilaneer payasam" & "thattai payir thiratal" recipes irunthaa podunga plz.....when ever u get time nga.

i heard these are kongu recipes.

[Mrs.Mano]

Dear Suvai!

Here is the link for the famous 'Ilaneer paayasam'.

http://annaimira.blogspot.com/2008/07/blog-post_15.html

I will try to post the recipe for'Thattai payir thirattal' soon!

[suvai]

Hello nga mrs mano.....:-)thank u very much for the link.....it seems very simple.....take yr time in posting the thattai payir recipe....isnt it amazing how a recipe can be made in so many different ways!?
thanks once again..:-)

[Mrs.Mano]

Dear Suvai!

I have got the recipe of ‘Thattai payir thirattal’ from a friend. And I am posting this for you!!

THATTAI PAYIR THIRATTAL:

Ingredients:

Thattai payiru[karamani payiru]- 1 cup
Sambar podi- 2 tsp[heaped]
Turmeric powder- half sp
Tamarind- a lime size
Salt to taste
Sambar onions- 20[cut into half]
Finely chopped tomato- half cup
Gingelly oil- 4 tbsp
Keerai thandu pieces- 1 cup

For tempering:

Mustard seeds- 1 tsp
Fenugreek seeds- 1 tsp
Asafoetida- a small piece
Cummin seeds- half sp
Red chillies-4
Curry leaves- a few
Split black gram- 1 tsp

Procedure:

Soak the tamarind in a cup of hot water for an hour and extract its juice.
Fry the karamani in a dry pan until a fine aroma floats on air.
Soak it in hot water for 5 hours.
Heat a pan and pour the oil.
Add all the ingredients for the tempering.
Fry them for a few seconds.
Then add the onions with the tomatoes and the turmeric powder.
Fry them until they are mashed well.
Add the tamarind extract with the vegetable, karamani, salt, enough water and the sambar powder.
Boil it until the vegetable is cooked and the kuzhambu is thickened.
Pour a tsp of oil on it and put off the fire.

[suvai]

Hello nga mrs mano.....:-) nalla irukeengala!?
thank u very much nga for posting the thattai payir thirattal....despite you being so busy...really appreciate,....nga!!
hope all is well........tc.........:-)

[sinrultz]

Hello Ma'am,

Fish podimas super duper success as always. Thank you very much for perfect recipes always.
Also ma'am could you post some soup recipes when you get a chance.

[suvai]

Hello nga mrs mano....:-)
onga ennnai kathirikai curry try pannen......naaku sooper ah thaalam pottu kitey saapitathu..:noteeth:..the unique ingri's is what made me try....ground nut/sesame/venthayam....ellaamey enaku pidicha vishayams :noteeth:
very good recipe nga....thank u!

[Mrs.Mano]

Dear Sinrultz!

As I was in India, I could not post the recipes you asked in an earlier date. Now, I am going to post the soup recipes one by one. First, I am going to post the recipe of chicken soup. This is a typical spicy Tamilnadu soup. This you can have either with hot rice or you can drink as a soup.

CHICKEN SOUP

https://lh4.googleusercontent.com/_2qhfWJltZTY/TU4y8kHHVGI/AAAAAAAABHs/ZxNIuKhDlzY/s720/CIMG3113.JPG

INGREDIENTS:

Oil- 1 tsp
Ghee- 1 tsp
Course pepper powder- 1/2 tsp
Crushed cumin- quarter sp
Crushed fennel seeds- half sp
Finely chopped onion-1
Crushed tomato- 1 cup
Slit green chillies-3
Crushed ginger- 1 tsp
Chopped small garlic flakes-8
Turmeric powder- half sp
Finely chopped chicken pieces-1 cup
Chopped coriander- 2 tbsp
Chopped mint- 2 tbsp
Juice of a small lime
Salt to taste
Small piece of cinnamon-1
Cardamom-2
Bay leaf-1

Procedure:

Heat a pan and pour the ghee and the oil.
Add the cardamom, cinnamon, bay leaf, fennel and the cumin seeds.
When they start to splutter, add the onion and fry it to golden brown.
Then add the ginger and the garlic and fry for a few minutes.
Then add the tomatoes with the greens and the turmeric powder.
Fry it until they are cooked as a paste and the oil floats on the surface.
Add the chicken and fry for a few seconds.
Then pour 6 to 8 cups of water according to the consistency.
Add enough salt.
Let it boil for 5 to 10 minutes.
Put off the fire and add the lime juice.
Hot and tasty chicken soup is ready now!

[sinrultz]

thanks ma'am...will start trying out these soup recipes soon

[Mrs.Mano]

I am posting here a new crab recipe! Hope this will be enjoyed as usual!
https://lh4.googleusercontent.com/_2qhfWJltZTY/TWYolPnZpUI/AAAAAAAABIQ/Tc195pUl4k8/s512/CIMG3906.JPG

CRAB CURRY

This crab curry belongs to my native place. My mother as well as my mother in law cooks this in a delicious way. The spice powder they make with rice, fennel, and peppercorns enhances this dish nicely. With hot rice, this curry goes well.

Ingredients:

Crabs-5
Finely sliced onion-3
Finely chopped tomato- 1 cup
Ginger-garlic paste- 1 tsp
Curry leaves- a handful
Chopped coriander- 4 tbsp
Salt to taste
Oil- 4 tbsp
Turmeric powder- half tsp
Chilli powder- 1 1/2 tbsp

Grind the following ingredients to a fine paste:

Shredded coconut- 1 cup
Fennel seeds- 1 tbsp

Dry roast the following ingredients to golden brown and powder them finely:

Fennel seeds- 1 tsp, peppercorns- 1 tsp, raw rice- a handful, cumin seeds- half tsp

Procedure:

Clean the crabs well and cut each crab in to two pieces.
Heat a big pan and pour the oil.
Add the sliced onion and the tomatoes with the ginger garlic paste and the greens.
Cook on medium fire until all the water evaporates and the oil floats on top.
Add the crab pieces, ground paste, turmeric and chilli powders with enough salt.
Let the kuzambu boil for some minutes until the crabs are cooked.
Finally sprinkle the fried powder little by little.
Mix well and let the kuzhambu boil for some more minutes.
The spicy crab curry is ready to serve now!!

[selvieam]

aunty,

finally got the crab receipe through hub. i am not able to open the image.

how is everything.

[selvieam]

friends,
try this receipe , this is all time favourite in our house. this is very tasty, my kids likes this dish very much.

[Mrs.Mano]

Dear Selvi!
I have posted the picture now clearly. There were some errors previously!
Thanks a lot for recommending this recipe to every one!
I think I will return back in the first week of May. Rest in mail!

[selvieam]

wow! got the picture aunty. now it is very clear. kids wanted me to do crab, planning to do next week. crab looks big in the picture.

[Mrs.Mano]

பாசிப்பயிறு முட்டை கறி

This green gram egg curry is a tasty and simple one which goes well with chappathis as well as parottas. This is one of the most favourite dishes in my family! Hope every body enjoys cooking this!!

https://lh6.googleusercontent.com/_2qhfWJltZTY/Tbo4-1goWnI/AAAAAAAABK8/hhFItc-W1Zk/s512/CIMG3187.JPG

GREENGRAM EGG CURRY:

Ingredients:

Greengram- half cup
Onion-1[ finely chopped]
Tomto [finely chopped] – 2 cups
Green chillies-6
Chilli powder- 1 tsp
Turmeric powder- half sp
Ghee-1 sp
Oil- 1 tbsp
Mustard seeds- 1 tsp
Fennel seeds- 1 tsp
Chooped coriander- half cup
Egg-2
Shredded coconut- 2 tbsp
salt to taste

procedure:

Boil the green gram with turmeric powder and enough water.
When the green gram is almost done add all the vegetables and the greens with enough salt.
Add the chilli powder after a few minutes of boiling.
Add the coconut and mix well.
Heat a small pan and pour both the oil and the ghee.
Add the mustard seeds and when they splutter add the fennel seeds.
Immediately pour this over the curry and mix well.
Pour the eggs one by one in circular motion.
Do not stir the gravy immeditely.
After a few minutes of cooking, the egg scrambles will float on the surface.
Then mix well.
The delicious hot green gram egg curry is ready now!

[suvai]

vanakam nga mrs mano......will try the greengram...without the eggs & let u know....:-)
hope all is well...:-)

[dev]

Wow!!!... this is a simple and very diff curry...will def try it...:)

[selvieam]

aunty,

awesome receipe will try definitely.

[sinrultz]

Ma'am...Gentle reminder for the soup recipes when time permits.
Would be great if you could post recipes for vegetable soup, milagu thanni soup etc

Also kadalai(black channa) kuzhambu recipe podugala please.

A lot of requests..what can I say..we just cant get enough of your delicious recipes.

[suvai]

Hello nga mrs mano....last nite...inga.....dinner ku onga greengram dal with chapathi....it went very well also with thayir sadam....ty nga for another :thumbsup: recipe.. simple to make.

[Mrs.Mano]

RICE FLAKES POTATO BONDA

This is a different bonda with a delicious taste. I have recently found an old diary with full of recipes which were written some 25 years ago. I was thrilled to see so many different recipes in it. This is one of them. The combination of rice flakes and potato with a spicy batter gives a very different taste.
https://lh3.googleusercontent.com/_2qhfWJltZTY/Tca-JPG.

உருளைக்கிழங்கு அவல் போண்டா

Ingredients:

For the filling:
Potato-250gm
Rice flakes [poha]- 250 gms
Finely chopped onion-1
Finely chopped green chillies-5
Finely chopped coriander-3 tbsp
Salt to taste
Oil- 4 tbsp

For the batter:

Gram flour- 1 cup
Chilli powder- half sp\
Soda bi carbonate- 1/4 sp
Salt to taste

Grind the following ingredients to a paste:

Fried cumin seeds- half sp
Green chilli-1
Chopped coriander- 2 tbsp
Ginger- half sp

Procedure:

Boil the potatoes and mash them finely.
Soak the rice flakes for 5 minutes and drain the water completely.
Heat a pan and pour the oil.
Add the onion with the green chilies
Fry them until the onion turns golden brown.
Add the mashed potato with enough salt and the chopped coriander.
Cook on slow fire for some minutes.
Add the rice flakes, mix well and cook for a few minutes.
Now the filling is ready.
Allow it to cool down.
Make small balls.
Mix all the ingredients for the batter with enough salt.
Prepare the batter as dosa batter adding enough water.
Dip the balls in the batter and deep fry them to golden brown.
Now the tasty rice flakes potato balls are ready to serve!!

[suvai]

hello nga mrs mano................Happy Mom's Day!!!

ahaaaa....25 yrs ago recipes ah..amazinggg....will wait for it one by one slowly...:-)

urulai kizhangu aval bonda kelvi pattathilai........sounds very interesting....will try it baking & will keep u posted..;-)

[Mrs.Mano]

Yes Dev! This is a very simple but delicious curry. Do dry and give me your feedback!