Mrs.Mano's Tamilnadu Delicacies

[Mrs.Mano]

Dear Suganthi!

Thanks a lot for the feedback on Tomato briyani.

[Mrs.Mano]

Dear Ammu!

You can soak 1 or 2 tsps of fenugreek seeds in a small cup of fresh curd and keep it in the fridge. In the morning you can take it in the empty stomach instead of coffee. Or you can soak them in a cup of water overnight and then eat them with curd in the morning.
If you want, I will write about the preparation of fenugreek powder which can be taken in the morning to lessen the rising level of glucose.

[sharky]

Thanks Mrs. mano,

Will try out the keerai kadayal and get back to you.

sharky.

[sharky]

Mrs. Mano,

Can you please tell me how to make spicy pasta ?

Thanks,
sharky.

[kavithasenthil]

Dear Mrs.Mano,
Tried vangaya puli kuzhambu on saturday. It was really really delicious. Got good appreciation from my husband. Thks a lot. Love to try more recipes of kuzhambu.

[arrecipes]

Hi Mrs. Mano,
Can u give me the measurements for Sambhar powder and Rasam powder.
For powdering the fenugreek, should we roast it or can grind it directly?
arrecipes

[Mrs.Mano]

Dear Kavitha!

I felt very happy that you had been successful on Vengaya puli kuzhambu. Thank you very much for the nice feedback.

[Mrs.Mano]

Hello arrecipes!

I have already posted the recipe for sambar podi. You can fry the spices including the fenugreek seeds light before grinding them. There is no need to fry them to golden brown colour.

Here is the recipe for RASAM POWDER.

RASAM POWDER:

Ingredients:

Coriander seeds- 2 tbsps
Lentils- 2 tbsps
Cumin seeds- 1 tbsp
Peppercorns- 1 tbsp
Curry leaves- ¼ cup
Red chillies- 10
Ghee- 2 tbsp

Procedure:

Fry all the ingredients in the ghee to a golden brown colour and then powder them little coarsely.

[Mrs.Mano]

Hello Sharkey!
Here is a recipe of pasta for you!

VEGETABLE PASTA:

Ingredients:

Macroni shells [small] - 1 cup
Mixed vegetable- 1 1/2 cup
Chopped capsicum- 1/2 cup
Chopped spring onions- 1 cup
Ginger paste- 1 tbsp
Garlic paste- 1 tbsp
Chilli sauce- 2 tbsps
Soya sauce- 1 1/2 tbsp
Butter- 2 tbsps+3tbsps
Oil- 2 tbsp
Aginomoto- 1/2 tsp
Sliced green chillies- 3
Chopped tomato- 1/2 cup
Salt to taste

Procedure:

Boil the macroni in lots of water with enough salt. When they are cooked, drain them in a colander. Again pour 4 to 6 cups of cold water on it. After the water has been drained, put the macroni in a bowl and mix them well with 2 tbps of butter.
Heat a broad pan and pour the oil and the remaining butter. Add the mixed vegetables with the tomatoes, green chillies and the pastes, and fry them until they are cooked well. Then add the spring onions and the chopped capsicum. Fry them for a few minutes. Add the macroni with the sauces and the ajinomoto. Fry them for a few seconds.

[Mrs.Mano]

I am posting here again a few sweet recipes.

BHADAM HALWA:

Ingredients:

Almonds- 250 gms
Milk- 200ml
Sugar- 350 gms
Ghee- 300gms

Procedure:

Soak the almonds in hot water for 30 minutes. Then remove the skins. Grind them with the milk to a coarse paste. Make kambi paahu syrup with the sugar. [Single thread consistency] Add the bhadam paste and fry on a medium slow fire. Stir continuously. Warm the ghee and add it to the almond paste. When the halwa leaves the sides of the pan, pour it on a greased plate. When cooled, cut it in to desired pieces.

DISCO PUTTU:

Ingredients:

Bengal gram- 1 cup
Green gram- 1 cup
Lentils- 1 cup
Ghee- 1 1/2 cup
Sugar- 4 cups
Cardamom powder- 1 tsp
Shredded coconut- 1 cup
Fried cashew nuts- 1/4 cup

Procedure:

Fry the dals separately in a dry pan to a golden brown colour and then soak them in enough water for 3 hours. Then drain the water and grind them to a coarse paste. Heat a pan and pour the ghee. Add the ground paste and fry them continuously on medium fire until they turn into a soft texture like breadcrumbs. Powder the sugar and add it to the mixture. Mix well and fry for a few minutes until every thing is well combined. Add the cardamom powder with the coconut and the cashew nuts. Fry for a few seconds.