Mrs.Mano (@ 195.*) on: Sat Nov 13 00:38:56 EST 2004
Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
Dear hubbers,
I am from Thanjavur in Tamilnadu eventhough I am residing in the middle East for the past 27 years. Thanjavur is famous for its filter coffee as Mayiladuthurai is famous for its masal vadai,Kumbakonam is known for its 'kothsu',chetti Nadu[Which consists of Karaikudi,pudhukkottai,sivakangai] is famous for its paniyarams,appams,chicken specials etc,thirunelveli is famous for its 'sothi kuzambu'and Madurai is famous for its briyanis.I really wish to bring out the specials of tamilnadu in this thread so that each and every hubber could be benefitied from it.I also wish to share the recipes from my collection with all of you. All the hubbers from various districts could share their precious recipes here.Here I really miss Mrs.Soma who shared her valuable recipes from rare vegetables. First I am starting with the 'tiffen varieties'.
AAPPAM[with boiled rice]
Ingredients needed:
Boiled rice-1/2 kilo
black gram-one handful,
fenugreek seeds-1sp
thich fresh curd-1/2 cup
one day old cooked rice-1 handful
enough salt to taste
Method:
soak the rice and the black gram with the f.seeds seperately for 8 to 12 hours.
Grind the black gram first and when the batter is soft enough add the cooked rice and the curd and grind it very smoothly.
Then grind the boiled rice seperately to a fine consistency.
Mix both batter very well and let it ferment for the whole night.
In the morning you can make fresh aappams.In the Thanjavur side the accompaniment will be vellappaagu and thick coconut milk.At the serving time we can pour first vellappaagu over the hot aappam and then pour coconut milk occording to our taste.Some people enjoy the aappams with mutton stew or vegetable thengaipaal korma.
Dear Uma!
Have you asked for the sweet,Asoka?
It is prepared with split moong dal,plain flour or wheat flour and sugar.
Mrs.Mano (@ 195.*) on: Sat Nov 13 00:42:35 EST 2004
Dear Shakthi!
I have just sent the atatchment of my recipes for you!
Mrs.Mano (@ 195.*) on: Sat Nov 13 01:04:22 EST 2004
Dear Rathi!
I have just sent you the atatchment of my recipes.
Mrs.Mano (@ 195.*) on: Sat Nov 13 01:19:56 EST 2004
Dear Deepa Ganesh!
Welcome to the forum hub. Here is the recipe for Boondhi laadu
BHOONDI LAADU:
Ingredients:
Gram flour- 1 cup, sugar- 1 ˝ cups, fried cashew nuts- 2 tbsp, fried raisins- 2 tbsp, cardamom powder- 1 tsp, ghee- 2 tsp, a pinch of salt
Mrs.Mano (@ 195.*) on: Sat Nov 13 01:20:54 EST 2004
BHOONDHI LAADU[CONTD]:
Procedure:
Prepare a batter like dosa batter with the gram flour with a pinch of salt. Heat a kadai and pour enough ghee. The fire should be medium. Hold a bhoondhi karandi above the oil and then pour 1 heaped spoon of batter on the karandi. The small pearl like balls will fall on the oil. Fry them to a light crisp texture.[until they are half-done] They should not be exactly crisp. Take them out and place them on a big kitchen paper towel. Finish all the batter like this.In another kadai, add the sugar and pour water to the top level. Make ‘kambi paagu’ and then add the cardamom power. Add all the bhoondhi with all the other ingredients and mix well. Keep this covered for ˝ hour. Keep mixing well twice in between. Then make balls when the mixture is still warm.
R (@ bgp5*) on: Sat Nov 13 05:56:27 EST 2004
Thank you, Mrs.mano.
BTW, Have read recently about achu murukku. Is it different from our kai murukku?
Can u suggest me a good brand name to make achu murukku ? Also, pls tell me whether is it ok to buy achu for kai murukku? Saw in the platform corner, but dont know how it will work! any idea..
Take your time and reply me whenever u find time..Thanks..
R (@ bgp5*) on: Sat Nov 13 06:50:38 EST 2004
And, Mrs.Mano, the reason I asked you abt the origin of the athirasam-when I told my folks that made athirasam, they were all so surprised incl. my grand mother.
Even, she could not recollect such a recipe and they were all curious to know abt the same. Then only, it came to my mind to ask abt the details.
Appreciate your patient and elaboration of the same.
Kz (@ bgp5*) on: Sat Nov 13 13:33:06 EST 2004
Hello Mrs.Mano
I tried ur recipe for idly sambhar powder, i made the powder and added to sambhar, it was very tasty. friends who came home drank the sambhar. Thanks a lot for great recipes.
Kz
Mrs.Mano (@ 195.*) on: Sat Nov 13 22:40:32 EST 2004
I WISH ALL THE MUSLIM FRIENDS A VERY HAPPY EID!
EID MUBARAK!
KH (@ ip68*) on: Mon Nov 15 11:17:57 EST 2004
Dear Mrs. Mano,
How r u? I prepared rice flour as per ur method for puttu. When i prepared puttu on the same day, it came out really soft and took only 15 mins to cook. But when i made it yesterday, it took very long time to cook. I thought it needs more moisture, so sprinkled little water.But then lumps formed, what's the reason for this? Can u pls explain Mrs. Mano?
Thanks in advance! Take care Mrs.Mano!
Saji (@ akl-*) on: Mon Nov 15 15:08:33 EST 2004
Dear Mrs Mano,
Please send me the attachment of your recipes.
Thanks in advance.
Regards,
Saji
uma (@ 202.*) on: Mon Nov 15 23:53:24 EST 2004
Dear Mrs Mano,
I am not sure whether they call it sweet asoka, but it is mung dhal halwa with coconut, milk, jaggery etc, may be u can give me the recipe for sweet asoka pls. as you recipes are always tasty.. i will try it out. thanks a lot mrs mano.
Madhavan (@ tide*) on: Tue Nov 16 10:38:33 EST 2004
Hi Mrs.Mano,
This is really great. You are doign a fab job... Can anyone send me the entire collection of Mrs.Mano's recipes.
Really a great job!!!! Also another thing... How do we make soft chappathis???
KH (@ ip68*) on: Wed Nov 17 01:33:56 EST 2004
Hello saji and Madhavan,
I've Mrs. Mano's recipe collection with me, if u guys want i can send it to u. I have two collections, one will have only Mrs. Mano's recipes and other will have all the recipes posted by Mrs. Mano including recipes taken from cookery book etc. Just let me know which one u want!
Mrs.Mano (@ 195.*) on: Wed Nov 17 10:38:10 EST 2004
I am posting a few recipes on POTATO. I have already posted the recipes of potato fry, and potato podimas.
POTATO MASALA CURRY:
Ingredients:
Potato- 250 gms, Coconut- ˝ , Red chillies- 10,Coriander seeds- 2 tsp,
Gram dal[ Pottukkadalai]- 1 tbsp, Sambar onions- 6,Fennel seeds- 1 tsp, Poppy seeds- 1 tsp, Cinnamon- 1 piece, Garlic flakes-10,Chopped ginger- ˝ tsp, Chopped coriander – 1 tbsp
Mustard seeds- 1 tsp, Chopped onion- 1 cup, Crushed tomatoes- 1 cup
Turmeric powder- ˝ tsp, Oil- 4 tbsp, Salt to taste
Mrs.Mano (@ 195.*) on: Wed Nov 17 10:39:08 EST 2004
POTATO MASALA CURRY{CONTD]:
Procedure:
Boil the potatoes, then peel the outer skin and cut into cubes. Extract thick milk out of the coconut. Grind the red chillies with the coriander seeds, poppy seeds, fennels seeds, cinnamon, sambar onions, gram dal, garlic flakes, ginger, and coriander leaves to a fine paste. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the chopped onions and the tomatoes with the turmeric powder. Cook them until they are well mashed and the oil floats on the surface. Add the ground masala and the potato pieces with enough salt. Cook for a few minutes till every thing is combined well. Then add the coconut milk. Cook for a few minutes.
Mrs.Mano (@ 195.*) on: Wed Nov 17 10:39:39 EST 2004
POTATO CAPSICUM FRY:
Ingredients:
Potato- 250gms, Capsicum [diced]-1 cup, Red chilli powder-1 tbsp, Turmeric powder- 1 tsp, Fennel powder- 1 tsp, Sliced onions- ˝ cup, Garlic paste- 1 tsp, Oil- 4tbsp
Salt to taste
Procedure:
Boil the potatoes, peel the outer skins and then cut them into cubes. Marinate them with the turmeric powder, chilli powder, garlic paste, fennel powder and enough salt for ˝ hour. Heat a kadai and pour the oil. When it becomes hot, add the onion and fry it until it becomes brown. Then add the capsicum pieces and fry for a few mintes. Then add the potato pieces and fry until they are well cooked and roasted.
Mrs.Mano (@ 195.*) on: Wed Nov 17 10:46:51 EST 2004
Hello R!
Achu murukku is a tasty sweet. There are many kinds of ‘achu’ available in the shops. It is also called achchappam mould. It is prepared by dipping the achchappam mould in the prepared rice batter and then dipping again in the hot oil. Usually eggs are added in this recipe. Regarding kai murukku mould- I always prefer to make it with my fingers and so I have never tried with it.
Mrs.Mano (@ 195.*) on: Wed Nov 17 10:51:11 EST 2004
Dear Kz!
Thanks a lot for the feed back and the compliment on the sambar powder. As you have said, all the guests especially my son’s friends who visit my house like to drink the sambar always.
Dev (@ cach*) on: Wed Nov 17 11:45:04 EST 2004
Hi KH,
Can you pls send me the collection of Mrs.Mano's recipes...I'm new to cooking...Guess it might help me to learn gud cooking...:) Thanks in advance...
R (@ bgp5*) on: Wed Nov 17 12:36:34 EST 2004
Thanks, Mrs.Mano for the details.
KH (@ ip68*) on: Wed Nov 17 13:03:15 EST 2004
Hello Dev,
Which collection do u want me to send? Do let me know, so that i can send it ASAP!
Mrs.Mano (@ 195.*) on: Wed Nov 17 13:24:08 EST 2004
Dear KH!
If you prepare the puttu flour either by frying or by steaming, then it will last to months normally. When you make the puttu, first mix a little salt with the flour evenly [a pinch for 2 cups]. Then sprinkle warm water on it and mix well with the fingers. If you hold the flour with yr fingers, it must form a shape. If you then release the flour, it must flow down feely from your fingers. That is the correct consistency. Sometimes, if we add a little more water, then the lumps will be there. Put the flour in a food processor and run it for a few seconds. Then you will get even puttu flour.
KH (@ ip68*) on: Wed Nov 17 13:33:21 EST 2004
Dear Mrs. Mano,
Thanks a lot ur explanation. I did add little salt, but mixed with warm water which i used to sprinkle on the flour. And i also put them in the food prcessor for few mins, but nothing worked. should i dry fry the flour before making puttu? Anyway, i will try one more time and let u know.
By the way Mrs. Mano, can u post a recipe for veg briyani, the one tastes like almost chicken briyani which we get in restuarants. Hope u will find some time to post a tasty recipe.
Thanks again, take care!
Mrs.Mano (@ 195.*) on: Wed Nov 17 13:38:30 EST 2004
Hello Madhavan!
Welcome to Forum hub!
Thank you very much for the compliments. Mrs. KH will send you the attachment of my recipes. For getting soft chappathis-for 2 cups of wheat flour, add 1 tbsp of fresh curd, and 2 tbsp of plain flour with ˝ sp of baking powder and knead it with warm water[not hot water] to a smooth dough. You will definitely get soft chappathis.
Saji (@ akl-*) on: Wed Nov 17 15:05:43 EST 2004
Hi KH,
Thanks for the response. I would love both the collections. The more the merrier, isnt it?
Saji.
Kamakshi (@ 195.*) on: Wed Nov 17 15:38:54 EST 2004
Hi Mrs.Mano,
Thanks a lot for your response on coconut scrapers. I am from Chennai only and have tried quite a few of those available in T.Nagar vessel shops, but yet to find a proper one!
I tried your recipes for Rasmalai & Chicken 65, though the taste was excellent for both, it was little hard to eat. How long should I knead the dough for Rasmalai, must I add some water/milk to make it soft because I got shiny, smooth but little tough dough. So, even the surface of Rasmalai was uneven with irregular edges, and inside was little solid too, not at all spongy soft. And must I keep the marinated chicken in fridge or room temperature for best results ? Should I fry it as soon as I take it from the fridge ? Though the chicken was very fresh, the fried pieces were hard & chewy to eat, how to keep it soft/crispy?
Do advice this , whenever you are free. Thanks.
KH (@ ip68*) on: Wed Nov 17 15:53:12 EST 2004
Hello Saji,
I've send u 2 attachments. It has Mrs. Mano's recipes as well as all the recipes posted by her.
Happy Cooking!
rose (@ 69-1*) on: Wed Nov 17 17:33:49 EST 2004
i also would like to have both the collections .please send me also .thankyou soooo much. :)
rose3maria@yahoo.com
Rama (@ adsl*) on: Wed Nov 17 19:52:18 EST 2004
Dear Mrs.Mano,
Your recipes are soooo good.I sincerely appreciate your selfless service.
Dear KH ,
Could you please send both the recipe collections of Mrs.Mano to my email ramkumar324@yahoo.com.Thanks a lot KH in advance.
dev (@ cach*) on: Wed Nov 17 23:06:56 EST 2004
Hi KH ,
Could you please send the recipe collections of Mrs.Mano to my email dev_t2001@yahoo..co.in
Thanks in advance KH
KH (@ ip68*) on: Wed Nov 17 23:40:05 EST 2004
Hi Rama and rose,
I've sent the attachments to u both. As i said early it has all recipes posted by Mrs. Mano in this thread, including recipes from cookery book and recipes from friends etc along with so many recipes of Mrs. Mano!
Happy cooking!
KH (@ ip68*) on: Wed Nov 17 23:42:13 EST 2004
Heelo dev,
I've sent u mrs. Mano's recipe collection, hope u have recived them!
Rama (@ adsl*) on: Thu Nov 18 00:27:56 EST 2004
Received the recipe collection.Thanks a ton KH and Mrs.Mano.
dev (@ cach*) on: Thu Nov 18 09:01:24 EST 2004
Thanks KH...I've received it...
Kz (@ bgp5*) on: Thu Nov 18 13:57:54 EST 2004
Hello Mrs.Mano.
I have a doubt regarding paruppu urundai kolambu, the urundai becomes hard after cooking, why is it so?Pls answer when u r free.
Thankyou.
Kz
Khushi (@ cope*) on: Thu Nov 18 16:50:55 EST 2004
Hi,
I had read a week back that someone had got translated Revathy Shanmugam's recipes to English. If so, can you please mail the collection to susan0913@yahoo.com
-Thanks,
Khushi.
Rathi (@ 216.*) on: Thu Nov 18 17:35:06 EST 2004
Dear KH, could you please also send me all her collections? I love her recipes. if you could please send me all recipes posted by Mrs. Mano in this thread, including recipes from cookery book and recipes from friends etc I would be DELIGHTED. This is really very sweet of you all.
