Please send me Mrs Mano recipes collection to me, my email address is susan0913@yahoo.com
-Thanks !!!
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Please send me Mrs Mano recipes collection to me, my email address is susan0913@yahoo.com
-Thanks !!!
Please send me Mrs Mano recipes collection to me, my email address is puuppys@hotmail.com. Thanks.
can somebody send me Mr. Mano's part 1 and part 2 recipe collection to swami_99_nathan@yahoo.com
Dear Mrs Mano !!!!!!!!
I tried green gram methi dosai and the result was amazingly gr8 .. I got crispy , thin dosas . Its a different and tasty kine of dosai .. Thanks for sharing such a recipe ..
Regards
Hi VM, Khushi & Puuppys,
Have sent both the files to the ids u have mentioned. Please confirm that u have recd them.
Dear Tatthai,
Thanks for sending the recipe collection. Romba Nandri.
Pups
hi thattai
could you please mail me Mrs Mano's recipes- all that you have. I would be thankful. You can mail at seshsathya@yahoo.com
hi Thattai
Thanks in advance for the trouble.
amba
Hi,
Has anyone tried the veggie version of Mrs. Mano's chicken and mutton recipes using tofu? If so, please let me know how to prepare the tofu prior to adding it to the recipe.
Thanks in advance
Hello R!
For making adhirasam, we have to prepare fresh rice flour. For that, soakraw rice of good quality in water for 2 hours, drain the water in a colander and then dry the rice on a white cloth in a shady place for 1 hour. Then dry grind the rice and sieve thrice. Then you can make adhirasam with this flour as per my instructions. For kozukkattai and idiyaappam, you have to prepare the rice flour like this and then steam it. I have clearly explained about it in my previous recipes.
Dear Pr!
Thanks a lot for the feedback on green gram methi dosai.
Hello Amba!
I have just sent the attachment of my previous recipes for you!
I am posting here a few keerai recipes:
KEERAI MASIYAL-1
Ingredients:
Keerai- 1 bunch [ chopped finely]
Garlic flakes- 8 [slightly crushed]
Sambar onions-6 [chopped finely]
Green chilli- 1
Salt to taste
Procedure:
Place the chopped keerai with the other ingredients in a kadai and close it with the lid. Cook the keerai in slow fire and the keerai will cook in the water which is in the keerai itself. When the keerai is cooked, mash it finely with a flat wooden spoon.
KEERAI PULI MASIYAL-I:
Ingredients:
Keerai- 1 bunch [chopped finely]
Mustard seeds- 1 tsp
Black gram- 1 tsp
Sambar onions- 8 [chopped finely]
Tomato- 1 [chopped finely]
Sambar powder- 1 tsp
Thick tamarind juice- 1 tbsp
Turmeric powder- ½ tsp
Gingelly oil- 2tsp
Salt to taste
Procedure:
Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter add the black gram and fry it for a few seconds. Then add the sambar onions and the tomato with the powders. Fry them until they are well mashed and the oil floats on the surface. Then add the keerai with the tamarind juice. Close the kadai with a lid and cook the keerai in slow fire until it is cooked.
Hello Mrs. Mano,
I just came across this great thread. Thank you very much for taking so much time to help us all. People like YOU doing such Selfless service truly make this world a BEAUTIFUL place to live for the rest of us. I will be sure to regularly read this thread and also ask questions. My sincere thanks to you.
Is puzungal arisi boiled rice or parboiled rice? Is Ponni boiled rice the same as Ponni puzungal arisi? I heard conflicting answers for these questions. Thanks in advance for your answers.
Hello Thattai,
I would greatly appreciate it if you would send the 2 files of recipe collections (Mrs. Mano's and also the other recipe file) to the email ID: chetha1@gmail.com Thanks.
around a year back, in this forum, i had come across a sure shot rava idli recipe with a lot of ghee. all i remember is that the batter was very thick. i cant locate it now. can someone help? i think it was posted around the time wheat gulkhand recipe was posted.
also can i please have the recipes emailed to me at thomas.helen@gmail.com? thanks in advance.
Dear ABCD!
Welcome to the Tamilnadu delicacies thread!
Thanks a lot for yr appreciation. This kind of appreciation always inspires me to immerse in my work with more enthusiasm and dedication.
Par-boiled rice, boiled rice and puzhungal arisi in tamil are all the same.
Hi ABCD,
Have sent you the recipe files that you wanted.
Hello Thattai,
Thank you very much for sending the recipe files. I got them.
Hello Mrs. Mano,
I took a look at the recipes, they look great. I will incorporate them into my daily cooking. I am sure my entire family will start thanking you for these wonderful recipes.
My kids like to eat Paniyaram for an evening snack. To make tasty spicy Paniyaram, I use well fermented idli batter mixed with jeera, finely crushed black pepper powder and a mixture of finely cut ginger / red onion / spring onions / coriander leaves / green chillies. I use non-stick Paniyaram Pan. They come out really well.
I will greatly appreciate other recipes for spicy Paniyaram without coconut.
Dear Thattai,
i wud appreciate if u cud send me the 2nd part of Mrs.mano's recipes..The one from other cookery books i think..I have been asking for this a long time..Thanks in advance..
My mail id is gvsugan@hotmail.com
Dear Mrs.Mano,
Iam having a great time trying out ur recipes..Just tried ur ribbon pakoda yesterday..It was awesome..Do u have recipes for omapodi and thenkuzhal?Thank u very much for ur delicious dishes Mrs.Mano..
Warmly,
Suganthi
Dear R
I tried making badam burfi . The sugar dint dissolve this time and i can recognise the crystals while eating it( problem faced by u earlier) . I have tried cahew burfi( Mrs manos ) so many times and i dint get this kine of problem . usually what i do is i mix the cashew paste and sugar and then cook it . This time i did the same ..but , sugar was not sufficient when i tasted when it was cooked half way and then added sugar . I added sugar in small quantities 3 or 4 times like this .. May be this cld be the reason for it .. not sure .. I just wanted to mention abt it becoz u had a query regarding this earlier .
Dear Mrs mano and friends
I have a doubt about garlic usage .. Adding garlic in pieces to curries or garlic paste .. which one is better for health .. Becoz adding garlic paste will enhance acidity .. ( this was told by a doctor) But in most of the curries we add ginger garlic paste which enhances the flavour and taste .. so which method to use ?? any ideas ?
Thanks and regards
Dear Mrs Mano
Do u have any recipe for naan .. I tried some recipes , but dint succeed . If you have a tested recipe , could you pls share with us . Thank you very much ..
Dear GVB,
Have sent you a mail with the files...
Hello pr,
How abt pounding or grating garlic and using in the cooking? I heard that pounding/grating will give you extra flavor in cooking. So, always prefer to pound garlic instead of grinding(my laziness) unless otherwise, it says to chop garlic into pieces. Similarly, to ginger too.
And abt burfis, thanks for mentioning. Long time back, when I made badham katli, I added little amt of milk while grinding badham and sugar. That time, did not find any sugar particles while tasting.
Repeating my request ........ Can i please have the recipes emailed at thomas.helen@gmail.com?
Any help abt the rava idli recipe?
Could someone please explain who kozhu-kattai could be made???? I'd like the one with swee chick-peas gram filling please?
Thanks!
Dear Mrs.Mano,
I had two cast iron skillets which I haven't used it for long time,it is full of rust now..I need a suggestion from you whether can I use it or not? If I can ... what should I have to do?Please help me out...
thanks
Ammu
Dear R
Thanks abt mentioning abt Garlic
Dear Thattai,
Thanks for the mail..I sure appreciate it..
Hello Mrs. Mano,
How are you?
Recently I tried the White Kurma from your recipes list. It was tasting too good - we had it with Chappathi as well as with Idli. Goes well with both. I'm thinking of make it little more watery and trying it with Idiyappam too. Just thought of letting you know :D
Ok, I also have a question. I need to make Gothsu that goes with Ven pongal (milagu pongal) for a gathering we have with our local tamil community here on Friday. I checked in your recipe list for any variations you might have listed and found you had 2 types:
Potato - Kathrikai gothsu
Tomato - Kathrikai gothsu
In my opinion I thought Tomato-Kathrikai would go well with Pongal than the other one. What do you think?
Also, I know people add boiled paasi paruppu (for thick consistency) to Gothsu. Will that be good?
Awaiting your reply.
Regards,
Nalabaagam.
Hello thatai
can u send the entire collection of Mrs mano to this id
gkals@rediffmail.com
thanks a lot
from kals
Hello Nalabaagam!
Both kosthu recipes are the best accopmpaniments for ven pongal. But potato-katharikkai kothsu is easy to make.
Hi all, I apologize for stealing Mrs. Mano's forum to post my recipe. But I just could'nt resist after I read someone's post inquiring about Brussel sprouts! Wow..I thought I was the only one who liked brussel sprouts!!! Ok, Brussel sprouts, or 'kilai kos' as they are called are small cabbage-like vegetables. People from the hills must be familiar with this vegetable. Its green and its a great vegetable to cook with meat! So for all you meat lovers, here's a recipe for you! (Its my own recipe, drawn from my mom's more south-indian version)
Lamb Curry with Brussel Sprouts serves about 4-5
Ingredients:
Oil - 2 tbs
Large onions - 3-4 finely chopped
Tomato - 1 large chopped
Whole spices - 1 & 1/2 tbs
(cumin, fennel, bay leaves, peppercorns, cloves, cinnamon..you can use ground spices- about 1 tsp if you dont like picking out whole spices. But whole spices seem to work best for me)
Curd - 1 cup beaten
Ginger-garlic paste - 1 tbs
Chilly powder - 2 tsp
Coriander powder (Dhania) - 4 tsp
Turmeric powder - 2 tsp
Pepper - 1/2 tsp
Salt - 1.5 - 2 tbs (I never use a spoon!)
Lamb or Goat meat (the stew-size is best. I prefer with bones) - 3 lbs
Brussel sprouts - 15 nos
Preparation Method
Heat oil in a large saucepan. Fry the whole spices until a light brown and add onions and ginger garlic paste. Fry over medium until onion turns transparent. Add chopped tomato and add turmeric, chilly, pepper and coriander powder and fry till tomato turns mushy and oil separates.
Wash the meat and add to the masala along with salt and stir it in so meat is entirely coated with masala. Add half-a-cup water and close lid and let cook on medium for about 5 minutes. Add the beaten curd to the curry and stir it in and let cook again for 15 mins, stirring at regular intervals until meat is cooked, the gravy thick and oil separates. Add the brussel sprouts, whole and stir them in so they are coated in gravy. Close lid and cook for 5 minutes.
Note: Add the brussel sprouts at the very last because they tend to cook very quick and lose their flavor if cooked to mush. They can either be halved or added whole, as they absorb the flavor. All other English vegetables like carrots, peas, potato, cauliflower, Brocoli and turnips work just fine too. Also, while adding the whole spices, an extra tsp of cumin (jeera) can be added, for those who like it. This curry is thick and is great with rotis and rice!
Hi Kals and Helen,
The files have been mailed to you.
Thanks a lot Thattai!
Hello Suganthi!
Thanks a lot for the feedback on ribbon pakoda!
Yes, I have the recipes for omappodi and thenkuzhal. If you want, I will post them.
Dear Pr!
About using the garlic either as paste or chopped pieces- it is good for health. It will not cause acidity. Consuming raw garlic only cause acidity. If you boil a cup of milk with 6 or 8 garlic flakes [medium flakes] and then consume the garlic milk continuously for a month, it will definitely reduce the cholesterol level. It is a good medicine also.
Here is the recipe for Naan. This is my friend’s recipe. You can try this. This will definitely yield a good result.
NAAN:
Ingredients:
Plain flour-1 ¼ cups, soda bi carbonate- 2 pinches, sugar- ¼ tsp, curds- 1 ½ tbsp, melted ghee- 2 tsp, milk- 2 tbp, enough lukewarm water, salt to taste,
Procedure:
Sieve the flour, soda bi carbonate and salt into a bowl. Make a well in the center and pour the ghee, curds, and sugar. Mix well with the fingers and then make soft dough using enough lukewarm water. Knead it till it becomes smooth. Cover it with a damp towel and then with a lid and place it in a warm place for 3 hours to rise. Knead the dough again. Make lime-sized balls. Roll each ball about to 5 inches in diameter. Brush one side of the naan slightly with water and put that side on a hot griddle to cook. Brush the upper side slightly with water. You can sprinkle calonji seeds on the top and press them with a flat spoon. When the underside is cooked, lift the naan with a tong and place it on direct heat slightly away from flame.
Hello Nirosha sen!
Here is the recipe for kozhukkattai with the sweet filling of chenna dal pooranam.
KOZUKKATTAI:
Place the prepared rice flour in a bowl.
Add a little [1 to 2 sp] oil and salt. Mix well. Add boiled water little by little to make soft dough. The dough must be flexible and soft. Take a small portion, roll into a small ball with the greased hands and flatten it thinly like a small chappathi with the help of the fingers.
Place any kinds of pooranam[ filling ] in it and close it firmly again with the fingers.
Prepare enough kozukkattais like this and steam them in greased idli moulds for 10 to 15 minutes.
KADALAIPARUPPU POORANAM:
Soak 1cup of bengal gram for 1 hour and drain it in a colander.
Then cook the Bengal gram and mash it finely.
Place 11/2 cups of mashed jaggery in a kadai and add a little water.
Make kambi paagu [syrup of single thread consistency] off it.
Add the mashed bengal gram and half coconut which is shredded finely.
Add 1sp cardamom powder and cook on a medium fire until the pooranam is thickened.
You can add green gram instead of bengal gram.