Mrs.Mano's Tamilnadu Delicacies

**dev** · 23rd November 2005, 10:34 AM

Originally Posted by Mrs.Mano

Dear Dev!

Thanks a lot for the feedback on Tomato briyani. In this recipe, there is no need for garlic-ginger paste. If you want to add it, you can add in a small quantity. The taste will be a little different.

Thanks Mrs.Mano... I guess I'll follow the recipe as it is coz my husb, who takes briyani only when he doesn't have any other option, tasted the tomato briyani (of course after I requested him quiet a no of times to try it) & liked it!!!... He said it's very mild & to his taste... The gin-gar addition is for me, I like briyanis to be real spicy...

**Google Adsense** · 23rd November 2005 10:34 AM

**Kavitha Ravi** · 23rd November 2005, 07:53 PM

Congrats Mrs. Mano akka on reaching 100 pages.
It's the result of your untiring work.
Your services will not be forgotten.
A very big hand for Mano akka.
Kavitha Ravi

**6thsense** · 23rd November 2005, 09:34 PM

Hi Mrs Mano,

I am new to this site and I'm enjoying this site alot. Few days back i made ur chettinaud Chicken biryani and it came out perfect and very tasty. Thanks

Mrs Mano i have been looking for a perfect recipe for the dish called BONELESS HANDI CHICKEN/ HANDI MURGH but couldn't find any single recipe on the net that seems perfect or exact.

If u have any such recipe then plz do share as i am expecting some guests day after tomorrow n i wanna make that.

Thanx

**dev** · 24th November 2005, 11:35 AM

Hi,

Can Mrs.Mano or anyone pls let me know some good combination for Pongal(other than sambhar,mint chutney & coconut chuteny)...

**Shoba** · 24th November 2005, 04:02 PM

Originally Posted by dev

Hi,

Can Mrs.Mano or anyone pls let me know some good combination for Pongal(other than sambhar,mint chutney & coconut chuteny)...

Dev, we make vengaaya gotsu for pongal. Chop big onions finely. Red Chilli padi chopped finely. Lemon sized ball of tamarind. Asfoetida. Mustard seeds. Uzhutham paruppu. Rice flour for thickening. Curry leaves. Salt. Oil.

Burst mustard seeds, lower flame throw in uzhutham paruppu. When it turns slightly brown, add chopped onions, saute till translucent. Throw in the chopped red chillies. Saute. Add asfoetida. Saute. Add tamarind juice ( for one big onion, you might need at least one tumbler of water, or slightly more). Increase flame, bring to boil. Stir well, lower flame and let it boil for about 10 minutes or so, or until the raw taste of tamarind goe off. Add salt. Mix rice flour with water and make sure there are no lumps. Stir into the gotsu. Once it starts boiling, add curry leaves, stir well, check for salt and turn off the fire. Let it sit for about 20-30 minutes before serving.

The finished product has a light purple tinge (coz of the onions & tamarind), shouldn't be gooey nor runny, and looks a pretty sight with the black dots of mustard seeds, redness of the chilli, green of curry leaves and translucent onions.

Sorry I dont have any exact measurements!

Shoba

**dev** · 24th November 2005, 08:20 PM

Thanks Shoba... Will try & let U know...

**Mrs.Mano** · 25th November 2005, 12:47 AM

Hello NOV!

Thank you very much for the appreciation as well as the encouragement. All these inspire more responsibility and dedication towards this thread!

**Mrs.Mano** · 25th November 2005, 12:55 AM

Dear Kavitha Ravi!

Thanks a lot for the appreciation. Here I sincerely thank Mr.NOV, AND ALL THE FRIENDS AND HUBBERS for the support and the interest they have showered on this thread!

**dev** · 25th November 2005, 07:48 AM

Mrs. Mano,

Keep up the good work...

**Nichiro** · 25th November 2005, 08:25 AM

Originally Posted by NOV

Congratulations Mrs Mano, on reaching 100 pages!!!

This works out to an average of 1 page every three days! Way to go.

Hello Mrs. Mano,

My best wishes are with you.
Pray that you should write this thread for many years to come and soon bring out a very detailed cookery book which will be unique.

Nichiro