Mrs.Mano's Tamilnadu Delicacies

Hello Mrs.Mano,

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

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

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

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

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

Hi KH:

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

Thanks in advance!!

Hi Rathi and Seetha,

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

Happy cooking!

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

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

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

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

Hello Mrs.Mano,

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

Hi,

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