Mrs.Mano's Tamilnadu Delicacies

[pr]

Dear Mrs Mano
In some of ur recipes u ahve mentioned muzhu payir . what is muzhu payir ? any other names ?? pls clarify when you find time .
Thanks and Regards
Pr

[Nichiro]

Dear Mrs Mano
In some of ur recipes u ahve mentioned muzhu payir . what is muzhu payir ? any other names ?? pls clarify when you find time .
Thanks and Regards
Pr

If I may answer on behalf of Mrs. Mano,

Muzu Payir is nothing but whole green gram. Whole Mung.
In kannada Hesar Kaalu.

[Noodles]

I tried KUSKA BRIYANI yesterday, I prepared with one cup of rice. It came out well. I tried cooking with DHUM method I succeeded.

Thanks Mano

One more request, If u could include the No. of Servings along with ur recipes it wud be very useful.


Thanks

Noodles

[Mrs.Mano]

Dear Urmila!

I think that you have asked about the banana chips [nenthirangkai chips] prepared by the keralites. They are very expert in this. I like Mrs. Chithra’s method. Here I have pasted the link for that.
http://geocities.com/onasadya/
And thanks a lot for the feedback on kuska briyani.

[Mrs.Mano]

Dear Suganthi!

Usually the cauliflower florets are very soft and even if we make fries like other fried recipes, the crispness will not last long.

Here is the recipe for Koththamalli briyani.

CORIANDER BRIYANI:

Ingredients:

Raw rice- 2 1/2 cups
Thick coconut milk- 1 cup
Ghee- 1/4 cup
Sliced onion- 1 cup
Salt to taste
Turmeric powder- 1/2 tsp

Powder the following ingredients coarsely:

Fennel seeds- 1/2 tsp
Cardamom-2
Cloves-2
Cinnamon- 1 piece

Grind the following ingredients to a coarse mixture:

Tomato [finely chopped]-1cup
Minced ginger- 1 tsp
Minced garlic- 1 tsp
Chopped coriander - 2 cups
Green chillies-1 or 2

Procedure:

Soak the rice in enough water for 1 hour and then drain it in a colander. Heat a broad vessel and pour the ghee. Add the onion with the coarse powder. Fry them well to a golden brown colour. Add the coarse mixture with the turmeric powder and fry them for a few minutes until a fine aroma floats on the air. The green colour should not be changed. Add the coconut milk with enough salt and water. Cook until the rice is done. Add fried cashew nuts for garnishing.

[Mrs.Mano]

Hello Shoba!

There are gas stoves with or without oven. If you have only gas stove without oven, you can ‘dhum’ the briyani in the following method.
Place a ‘thosaikkal’ on the burner and heat it in full fire. When it is heated fully, reduce the heat to low, and place the briyani vessel on it which is cooked to its 3/4th. Cover with a flat lid. Place a small bowl which is full of cold water [not ice water] on it. Let the briyani cook on this slow fire for 10 minutes. The water in the bowl will become warm. The rice will be almost cooked to perfection. Then open the vessel, mix the briyani carefully, add ghee or anything you want and then again close with the lid and place the bowl again. After 10 minutes the water will become hot and the briyani will be ready to serve. This is the ‘dhum’ method I follow in places where I couldn’t get an oven.

[Mrs.Mano]

Dear arrecipes!

Thank you very much for the feedback on ‘Thattai’. Here is the recipe for ‘Tomato ooththappam’.

TOMATO OOTHTHAPPAM:

Ingredients:

Boiled rice-1 1/2 cups
Raw rice- 1/2 cup
Fenugreek seeds- 1/2 tsp
Lentils- 2 tbsp
Bengal gram- 1 tsp
Tomato [chopped] - 1 cup
Tamarind- a lime size
Red chillies- 5
Salt to taste

Procedure:

Soak the rice varieties with the fenugreek seeds and the lentils in enough water for 4 hours. Then grind them to a fine batter with the tomatoes, red chillies and tamarind. Add enough salt and allow the batter to ferment for 5 hours. Now you can make ooththappams as usual. You can add finely chopped onion[ 1 cup] as optional.

[Mrs.Mano]

Dear thattai!

Other than koottu, sambar, poriththa kuzhambu and poriyal with avaraikkai, there is no recipe I know on avaraikkai.

[Mrs.Mano]

Hello rain!

Thanks a lot for the feedback on ‘kuska briyani’ and ‘pongal’.

[Mrs.Mano]

Dear Pr!

As Mr.Trivedi had mentioned, ‘muzhu payir’ is ‘whole green gram’ in English.

About the fenugreek powder for the diabetes, fry lightly 100gms of fenugreek seeds with 2 tbsps of peppercorns for a few minutes. There is no need to wait for the change of colour.When cooled, grind them to a fine powder. 1 tsp of this powder must be taken in the morning as well as in the night after taking the food. If the diabetes is in the borderline, one spoon in the morning is enough.