Mrs.Mano's Tamilnadu Delicacies

**Mrs.Mano** · 11th June 2005, 12:27 AM

Dear Honey!

About Kulcha-you have to place the kulchas in a baking tray and cover them with a damp cloth to rise again. After leaving them to rise for 30 minutes, then only you should bake them.

In all the recipes like kulcha, naan and Batura, only plain flour is recommended for the preparation. As the yeast is added, there is no need to add the baking powder

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**Mrs.Mano** · 11th June 2005, 12:27 AM

Dear Raathi!

Thank you very much for yr posting.
Yes. It was very pleasant to meet and talk with Mrs. Revathi Shanmugam as well as her sister,Mrs. Kalaiselvi Chokkalingam.
I am also happy to know that you have got successful results with my recipes.

**Mrs.Mano** · 11th June 2005, 12:28 AM

Dear rajshank!

Avoid the vinegar and try again. I hope you will get a combined mass of milk to make nice pedas.

**Mrs.Mano** · 11th June 2005, 12:28 AM

Hello Malini!

You can view my recipes in the following links.

http://forumhub.mayyam.com/contribs/...delicacies.doc
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc

**Mrs.Mano** · 11th June 2005, 12:32 AM

Dear Suganthi!

Really I felt happy that you had successful results with pongal as well as sambar sadham. Whenever I go to my native place, I make it a habit to prepare this sambar sadham to my friends who like this preparation very much. Thanks a lot for the

**Mrs.Mano** · 11th June 2005, 12:33 AM

Dear Suganthi!

Thanks a lot for the feedback on sambar sadham and pongal!

**Mrs.Mano** · 11th June 2005, 12:33 AM

Dear Padma!

I do not know the exact procedure they follow at the perumal kovils to prepare this ven pongal.

**Mrs.Mano** · 11th June 2005, 12:36 AM

Again I am posting a few sweet recipes here.

ROTI CREAM:

Ingredients:

Bread slices- 1 pocket
Sugar- 1 cup
Milk- 1/2 liter
Eggs- 4
Butter- 1 cup
Fruit essence- 1 tsp
Ghee- 1 tbsp

Procedure:

Break the bread slices and make fine breadcrumbs with the help of the mixi. Add all the ingredients and mix well. Pour the batter in a greased vessel and steam it for 15 to 20 minutes. When cooled, slice them finely.

KOLUSA MURUKKU:

Ingredients;

Raw rice- 250 gms
Eggs- 2
Shredded coconut- 2 cups
Salt- 1/2 tsp
Enough sugar and oil

Procedure:

Soak the rice in enough water for 2 hours and then drain the water in a colander. Pound the rice into fine flour. Sieve the flour twice. Beat the eggs to a frothy mixture. Prepare thick coconut milk out of the shredded coconut. Pour the coconut milk in the flour. Add the beaten eggs and the salt. Mix well. Add enough sugar according to your taste. Mild sweetness is enough for this preparation. The batter should be thick enough to coat well the kolusa karandi. Heat enough oil to fry. When the oil becomes hot, dip the karandi in the hot oil and after a few minutes, take it away and dip the hot karandi into the batter and immediately immerse again in the hot oil. After a few seconds just shake the karandi and the murukku will leave from the karandi and float in the oil. When it turns golden brown, take it away. Thus finish all the batter.

**gvb** · 13th June 2005, 09:16 AM

Dear Mrs.Mano,
Can u give me the recipe for Tasty curd rice?(Kadugu thalichu)..Somehow i cudn't get the exact taste that i used to have at my home..

Regards,
GVB

**Urmila** · 13th June 2005, 09:57 AM

Hi Mrs.Mano,
In your recipe for Crablegs soup, looks like the crabs have run away before we can cook them ,,, Just joking ! Actually, wanted to let you know that it is not mentioned in the method, at what stage & how to add them to the soup. Couldn't resist the joke, hope you don't feel offended .
Regards,
Urmila.