Mrs.Mano's Tamilnadu Delicacies

[guns]

dear Mrs Mano,

I have purchased a new microwave oven now, can u pls post me or send me some recipes using microwave by email. Thanks for your reply.

Guns

[Kz]

Hello Mrs.Mano,
Thankyou for replying abt therattu paal, I curdled the milk after boiling it and then let it to get thickened, added karupatti instead of jaggery, that is how we do in home , but only the dust in karuppatti was there . as u say if i make a paagu then it will become watery and will take time to thicken.
Kz

[R]

Hello Mrs.Mano,

By any chance, do u have any tested recipe for garlic paste-the one that will come in between the garlic bread, that paste alone.

Take your time to reply..

Thanks and Bye

[Surya]

Dear MRS MANO, or anybody,
How do u make Rice KOzhukattai?

[pr]

Dear Mrs Mano
Hope u r doin gr8 . Can we try badam in place of cashew for making burfi . will it solidify to form a cake . Becoz one of my friends told that its good only for halwa and the consistency is not good for burfi . is that so . Pls clarify whenever u find time .
Thanks and regards

[dev]

Hello Mrs.Mano,

Can u pls post the recipe for Nei Urundai,if u know.... I guess it's a kerela sweet...Not very sure...

[dev]

Hello Surya,

Here is the recipe for rice kozukattai tht i took from Mrs.Mano's recipe collection...

KOZUKKATTAI:
Soak raw rice for one hour and drain the rice in a colander.
Immediately dry grind the powder finely and the flour will be chilly and silky in our hands.
Sieve the flour thrice.
Put the flour in a broad white cloth, place it in a flat bowl, cover it with the same cloth and steam the flour for 15 minutes.
Then allow it to cool down and again sieve the flour.

Place the prepared rice flour in a bowl.
Add a little [1 to 2 sp] oil and salt. Mix well. Add boiled water little by little to make soft dough.
The dough must be flexible and soft.
Take a small portion, roll into a small ball with the greased hands and flatten it thinly without cracks.
Place any kinds of pooranam[ filling ] in it and close it firmly again with the fingers.
Prepare enough kozukkattais like this and steam them in greased idli moulds for 10 to 15 minutes.
COCONUT POORANAM:
Combine 1 cup of fresh shredded coconut with 3/4 of mashed jaggery.
Add 1sp cardamom powder and place these in a hot kadai and cook on a medium fire until it is thickened.
KADALAIPARUPPU POORANAM:
Soak 1cup of bengal gram for 1 hour and drain it in a colander. Then cook the Bengal gram and mash it finely.
Place 11/2 cups of mashed jaggery in a kadai and add a little water. Make kambi paagu off it.
Add the mashed bengal gram and half coconut which is shredded finely.
Add 1sp cardamom powder and cook on a medium fire until the pooranam is thickened.
You can add green gram instead of bengal gram.
ELLU POORANAM:
Dry roast 1/2 cup of sesame seeds on a slow fire to a light brown colour.
Let it cool and then powder it.
Mash 1/2 cup of jaggery finely and add this to the powder with 1/2 sp cardamom powder.

[dev]

Surya,

I guess the above recipe is the one u asked for...I couldn't find the recipe for kara kozukattai made using rice flour... I only have the sweet kozukattai in the recipe collection...I guess u can prepare kara kozukattai using the same method...Just fry mustard,onions,chilles,curry leaves,channa & urad dhal, in oil & add to dough & then proceed as usual...Add salt as req to the flour before making the dough...

Am I right Mrs.Mano?...

[dev]

Hello Mrs.Mano,

No need of posting the recipe for Nei Urundai...I managed to find it from ur old responses...Thanks a lot...Will give it a try & let u know...

[davie]

wow this thread is awesome :P