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Thread: Mrs.Mano's Tamilnadu Delicacies

  1. #1
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    Mrs.Mano's Tamilnadu Delicacies

    Recipe Index

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    Old responses

    [tscii]


    Old responses


    CURRY POWDER:
    CASHEWNUT CHIKK
    VELLAI APPAM[VELLAI PANIYARAM]
    TOMATO ONION CHUTNEY[RED CHUTNEY]:

    MILAGU KUZHAMBU-III
    VATHTHAL KUZHAMBU-III:
    red chutney used in Mysore masala dosa
    NEER URUNDAI:

    ARISI KOOZH VATHAL
    MANATHTHAKKALI VATHAL
    CLUSTERBEANS[KOTHTHAVARAI] VATHAL
    WHITE PUMPKIN[KASI ] HALWA
    WHITE PUMPKIN HALWA-II:
    RAWA IDLI:

    POTATO CHIPS
    THAKKALI VATHAL
    VENGAYA VADAGAM
    IDLI MILAGAI PODI
    ULUNTHU KUZHAMBU
    THANNEER KUZHAMBU
    ENNAI KATHTHARIKAI CURRY
    PARUPPU SADHAM
    MUTTON CHOPS

    SUNDAIKKAI THOKKU
    KUZHI PANIYARAM
    NEYYAPPAM

    Dry chicken masala
    PORITHTHA KUZHAMBU
    PORITHTHA KUZHAMBU-II
    Mysore pak
    VAAZHAIPOO VADAI: [BANANA FLOWER SNACK]
    vathal kuzhambu

    puliyita keerai
    chow chow curries
    KEERAI SAMBAR

    ULUNTHU VADAI OR METHU VADAI
    INJI KUZHAMBU
    JAVVARISI PANIYAARAM
    POTATO PODIMAS
    POTATO PORIYAL
    INSTANT DOSA

    THAKKALI KUZHAMBU:{Tomato kuzhambu}
    KEERAI KUZHAMBU:

    PARUPPU URUNDAI KUZHAMBU:
    POTATO FRY[microwave]:

    PONGAL KUZHAMBU
    PARUPPU PODI-1:
    PARUPPU PODI-2
    SARKKARAI PONGAL
    VEN PONGAL
    JEERAKA RASAM. [CUMMIN RASAM]
    PARUPPU RASAM

    COCONUT BURFI:
    SCRAMBLED TOFU SANDWICH
    POLI:

    SAMBAR
    ADAI
    RAWA LAADU [RAWA URUNDAI]
    SWEET SAMOSA

    CHETTINADU CHICKEN VARUVAL
    vadaikari
    VADAI CURRY

    GULAB JAMUN
    SOMASA
    mushroom
    CASHEW NUT PAKODA
    GUN POWDER

    MASAL VADAI
    MURUNGAIKKAI RASAM
    CHICKEN RASAM
    usage of clay pots
    ADHIRASAM
    RAWA IVDI-II

    GARLIC SAMBAR[SALEM SAMBAR]
    VATHAL KUZHAMBU PODI
    curd
    RED KIDNEY BEANS AND PATOATO FRY

    VATHAL KUZHAMBU
    COCONUT PODI
    CURRY LEAVES PODI
    RAVA KESARI [MICROWAVE]
    CARROT HALWA [MICROWAVE]

    SEEDAI
    BADHUSHA

    SOYA BALLS VEGETABLE MASALA
    SOYA FRY
    SAMBAR SADHAM
    KADHAMBA SADHAM

    Mrs.Soma's recipes
    CHETTINADU CHICKEN GRAVY
    KAIMAH THOKKU:[MINCED MUTTON THOKKU]
    PALGOVA [MICROWAVE]:

    Chettinadu potato cuury
    vadagams

    VENTHAYA RASAM [FENUGREEK RASAM]:
    Vendaikkai pachadi
    sambar

    VEGETABLE KURUMA
    VATHTHAL KUZHAMBU-III

    RAWA DOSAI
    VENDAIKKAI PORIYAL [LADY’S FINGER PORIYAL]
    VENDAIKKAI PACHADI
    VENDAIKKAI Aviyal
    RIBBON PAKODA-I:
    RIBBON PAKODA-2
    HALBHAI

    THENGAIPAL RASAM [COCONUT MILK RASAM]
    GARLIC RASAM
    TOMATO PICKLE

    simple rasam
    TOMATO THOKKU-1:
    TOMATO THOKKU-2
    CHICKEN MARINADE
    Fish MARINADE
    Mutton MARINADE
    NAVARATHNA KURUMA
    chettinadu chicken by KH

    correction
    BRINJAL CHUTNEY
    BRINJAL FRY

    Palak paneer tips
    PANEER:
    PAVBHAJI MASALA POWDER:

    COCONUT BURFI, 'without syrup making, stirring etc'
    THATTAI PAYIRU ADAI
    PEANUT PUNNAKKU CHUTNEY
    SWEET MURUKKU
    SAGO ADHIRASAM

    Seedai

    sukku thipili marundhu
    TOMATO SOUP
    JEERAKA RASAM. [CUMMIN RASAM]
    SNAKE GOURD KOOTTU-III
    SNAKE GOURD PORIYAL

    RIBBON PAKODA-I
    RIBBON PAKODA-2
    BHADHUSHA

  4. #3
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    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.





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    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!





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    Mrs.Mano (@ 195.*) on: Sat Nov 13 01:04:22 EST 2004




    Dear Rathi!
    I have just sent you the atatchment of my recipes.





  7. #6
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    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





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    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.






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    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..





  10. #9
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    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.





  11. #10
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    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





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