Mrs.Mano's Tamilnadu Delicacies

[Mrs.Mano]

Dear Urmila!

I was not offended as you have mentioned that it was a joke.
Jokes apart, I have to thank you for pointing out the mistake I have done in posting that recipe. Here I am re-posting the same recipe with the correction.


CRAB LEGS SOUP:

Ingredients:

Crab legs -8
Tamarind- a lime size
Crushed tomato-1/2 cup
Turmeric powder- ½ tsp
Fennel seeds- 2 tsp
Curry leaves- a handful
Red chillies-3
Peppercorns- 1/2 tsp
Cumin seeds- 1 tsp
Garlic flakes[small]- 8
Salt to tatse
Oil- 2 tbsp

Procedure:

Soak the tamarind in water and extract its juice. Mix water to it to make it as 4 to 5 cups. Grind coarsely the red chillies with the peppercorns, garlic flakes, cumin seeds, and 1 tsp of fennel seeds. Add this to the tamarind water with the turmeric powder, the crab legs and enough salt. Let it simmer for 10 minutes on medium fire. Heat a kadai and pour the oil. Add the remaining fennel seeds and curry leaves. Fry them for a few seconds and add this to the simmering soup. Again let the soup simmers for another 5 minutes.

[Kavitha Ravi]

Dear Mrs.Mano, my mother used to bash up the crab legs, before she adds to the soup.S he says that way we could get all the juice of the crabs in the soup.
Thanks.
Kavitha Ravi

[sharky]

Hello Mrs. .Mano,

You are doing a very good job. Im new to this forum. I downloaded all your recipes. Will try one by one.

I live in karama, Dubai. Can you tell me the name of the restaurant run by your husband?

regards,
sharky.

[Mrs.Mano]

Dear Suganthi!

For Curd rice- Normally the taste will be delicious if you prepare it with a good type of milk. Tinned full cream milk powder will yield good results. According to the quantity of the rice, you must prepare the milk. If you go for a cup of raw rice, you must prepare 2 to 2 ½ cups of milk. The rice prepared by the cooker method will be tastier than the normal procedure we follow to cook the rice by draining the kanji. So prepare the rice and the milk separately and let them cool down a bit. Then mash down the rice with a spoon and then mix with the milk. Add 4 to 5 tbsp of fresh curd and mix well with enough salt. Heat a kadai and pour 3 tbsp of gingelly oil. When it becomes hot, add 1 tsp of mustard seeds. When they splutter, add a small piece of asafotida and when it turns to a brown colour, pour this to the rice. Chop 3 green chillies and 1” piece of ginger into small pieces and add these to the rice and mix well. Add a handful of curry leaves. Cover the vessel with a lid and keep it like that for 5 to 6 hours. Now open the vessel and add 4 to 5 tbsps of curd or a cup of tasty butter milk of a thick variety. Mix well. I always mix both butter milk and the curd for the extra taste. The tastiest curd rice depends on the quality of rice, cooking method, quality of the curd and the milk.

[Mrs.Mano]

Hello Sharky!

My husband runs Safire Restaurant at Rolla Square, Sharjah.

[kavithasenthil]

Dear Mrs.Mano,
Tried potato masala curry last night. It tasted very good. Thks for the recipe.

[dsankaran]

Mrs. Mano or anyone who has tried Meen puttu,

Can you please tell me what kuzhambu is a good combination for this side dish?

Thanks

[gvb]

Dear Mrs.Mano
Thank u very much for telling me how to prepare curd rice..I will definetely try it..I guess the problem is i Pour the milk straight out of the can without heating it..When am going out of town i'll make just like u said cos i'll have time to prepare..

Regards,
GVB

[Shanthy]

Dear Mrs Mano

I tried the malai peda recipe you have posted. It was very good. Texture was perfect. Really sweet. Thank you for the recipe.

Regards
Shanthy

[sharky]

Thanks for responding Mrs. Mano.

Can you please tell me how to make keerai kadaisal without any paruppu which can be taken with plain rice and ghee?


Regards,
sharky.