Mrs.Mano's Tamilnadu Delicacies

[kavithasenthil]

Hello Mrs.MAno,
do you have recipe for kadala urundai/burfy? Pls post it if you have.

[dsankaran]

Dear Mrs Mano,

I made meen puttu and poondu kuzhambu as per your suggestion. Turned out really good. Thank you.

- D

[Urmila]

Hi Mrs.Mano,
Can we use parboiled rice, 'puzhungal arisi' for everyday meals, in place of 'pacharisi' , because I've heard it is better for health? But not sure if we can use for everyday cooking. I bought this ponni boiled rice by mistake, but not cooking softly, even after 5 whistles. How to make this soft for eating with dal, sambar etc. ?

And can you give some tips to make proper shape of medu vada ? I've tried so many times, but can never get the centre hole, so only end up making small bondas. Are the 'vada maker' available in shops useful, which brand is suitable ?

Thanks & Waiting for your advise,
Urmila.

[kavithasenthil]

Hi urmila,
Definatly it is good for health compared to pacharisi. The reason is Vitamin B6 precents in parboiled rice. It is amazing that our munorkal knows this well and prepared parboiled rice.

[Noodles]

Mrs. Mano

This is my kind request, Could u pls post recipes for Mushroom
I have bought canned Mushrooms.

Thanx

[ammu]

Dear Mrs.Mano,
Thank you so much for the response. Pls give me the recipe of the fenugreek powder. I was upset with this glucose level.I am now in 110 glucose level, but I might get diabetes if i am not concious abt food and exercise.
thanks
Ammu

[arrecipes]

Dear Mrs. Mano,
Once In a hotel I happen to taste the chicken drumstick fry. The dish was coated with some spices and it was very soft. By looking at it,seemed that it was not fried in oil. I don't remember the name of it. Have u come across such dishes, If possible post the recipe for the same.
arrecipes

[sharky]

Thanks, Mrs. Mano. Will try out the Vegetable pasta.

I tried your keerai kadayal. It came out well....But could not eat much as it was tooooooo greeny.

Regards,
sharky.

[Mrs.Mano]

Dear dsankaran!

Thanks a lot for the feedback on meen puttu and poondu kuzhambu.
Dear Urmila!

[Mrs.Mano]

Par boiled rice [puzhungal arisi] is very good for health compared to raw rice. Raw rice sometimes induces stomach problems.
To cook the ponni boiled rice in the cooker, first soak the rice in water for ½ hour. Then drain the water. Add fresh water in 3:1 ratio-that is 3 cups of water are needed for 1 cup of rice. You must cook the rice up to 7 to 8 whistles on medium high fire. Some fresh ponni rice only needs 2 ½ cups of water to cook. It varies according to the texture of the rice and you must test it for yourself.

About making vadai-I can not say anything about the vadai maker as I have never tried it.
When grinding the soaked black gram, water should not be added. If needed, it must be sprinkled a little in between the intervals. Then you can get thick dough and you can make ahole in the center. I am re-posting the methu vadai recipe here so that you can clear yr doubts on it.

ULUNTHU VADAI OR METHU VADAI:

Whole black grams or black grams with the skin are suitable for making this vadai. Soak 1 cup of this black gram with 1tbsp raw rice in water for 4 hours.
If it is skinned, then wash and remove the skin completely before grinding it.
Grind the ulunthu without water for a few minutes and then, by sprinkling a little water for 2 or three times, grind the ulunthu to a thick, fluffy paste.
It is to better to grind the ulunthu in a grinder than a blender.
Lastly, add enough salt and grind for a few minutes.
Heat the kadai and pour enough oil.
Wet yr hands in water and take a lemon sized ball and flatten it into a vadai on a greased polythene paper with the wet hands.
Make a hole in the centre.
Toss it in the oil carefully and fry it on both sides to a golden brown colour.
The fire should be medium.
The rice is added to make the vadais crisp on the outer layer.
You can add chopped onions, finely chopped ginger and green chillies, curry leaves, coriander leaves and whole peppercorns to the batter before frying the vadais in the oil.
If you soak 2tbsp lentils with the black gram and then grind it, the vadais will not absorb much oil when frying them