Mrs.Mano's Tamilnadu Delicacies

[dev]

rsankar,

If U r looking for the 'benne biscuit' recipe, I believe CI has posted the recipe in karnataka recipes thread... Pls chk it out...

[Mrs.Mano]

Dear Suganthi!

Thank you very much for the appreciation. I felt glad to know that you liked the avaraikkai poriththa koottu. Thanks a lot for the feedback also.

[Mrs.Mano]

Hello Dev!

All types of kothsu varieties and the chutney varieties go well with Idli and Dosai. Kothsu varieties go well with pongal.

[Mrs.Mano]

Dear Mini!

Thank you very much for the compliments on my work.
Ragi dosa is prepared either with its flour or by grinding the soaked ragi. I am posting below the recipes for them. Anyhow, the ragi dosai prepared from freshly ground batter is more delicious than the dosai prepared with the ragi flour.

RAGI DOSAI-I:

Ingredients:

Ragi flour- 2 cups
Black gram- 1/2 cup
Fenugreek seeds- 1 tsp
Wheat flour- 2 tbsp
Plain flour- 1 tbsp
Boiled rice- 1/4 cup
Salt to taste

Procedure:

Soak the black gram, fenugreek seeds and the boiled rice in enough water for 5 hours and then grind them to a smooth batter. Mix all the flours with it adding enough salt. Add enough water to make it to dosai batter consistency. Allow the batter to ferment for 8 hours. Then you can prepare thin dosais. Without fermentation also, you can prepare dosai. But it will give a little raw taste. Instead of soaking the above ingredients, you can add black gram and rice powders. The taste will be little different.

RAGI DOSAI-II

Ingredients:

Ragi- 1 cup
Boiled rice- 1 cup
Fenugreek seeds- 1 tsp
Black gram- 1/4 cup
Salt to taste

Procedure:

Soak the ragi and the rice separately. Soak the black gram with the fenugreek seeds separately. Grind every thing smoothly into a batter and then combine all with enough salt and water to dosai batter consistency. Let it ferment for 8 hours.
This is the usual procedure I am following in my kitchen.

[Mrs.Mano]

Dear arrecipes!

I will post the recipe for Fish briyani soon!

Fried rice is always prepared with the cooked rice which is already cooked with salt in enough water and drained. Here is the recipe for the egg fried rice.

EGG FRIED RICE:

Ingredients:

Raw rice [which is cooked to its 3/4th with enough salt and drained] - 2 cups
Carrot [chopped finely] - 1/2 cup
Beans [chopped finely] - 1/2 cup
Frozen peas- 1/2 cup
Capsicum juliennes- 2 tbsp
Sliced onions- 1/2 cup
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Eggs- 3
Sugar- 1 tsp
Pepper powder- 1/2 tsp
Ajinomoto- 1/2 tsp
Soya sauce- 1 tbsp
Spring onion [chopped finely] - 1/2 cup
Salt to taste
Oil- 3 tbsps

Procedure:

Beat the eggs well. Heat a wok and pour the oil. Add the sliced onions and fry well. Then add the pastes and fry them for a few minutes. Then add the carrot, beans and peas with a little salt. Fry them until they are cooked. Add the capsicum and fry for a few seconds. Add the beaten eggs and fry well until they are finely scrambled. Then add the cooked rice and fry for a few minutes. Now add the soya sauce, pepper powder, sugar and the ajinomoto. Mix well for a few seconds. Then add the spring onion and mix it with the rice for a few seconds. Put off the fire.

[Mrs.Mano]

Hello 6thsense!

Thank you very much for the appreciation on my work and me. This kind of support always makes me energetic to post more and more delicious recipes.

[Mrs.Mano]

Hello rain!

Thanks a lot for the well wishes and the compliments.

[Mrs.Mano]

Dear Hulda!

Thank you very much for the appreciation as well as the feedback on tomato thokku. I will soon post the recipe for ‘pressure cook briyani’.

[Mrs.Mano]

Dear Deviraja!

Thank you very much for the appreciation on my work. Here are the links for most of my recipes.
http://forumhub.mayyam.com/contribs/...delicacies.doc
http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc

What are in the responses that were posted on August 2004? I couldn’t attach it here.

[minir]

Dear Mrs Mano,

Thanks a lot for the Ragi Dosa recipes.I will definitely try it out.I guess I made dosas just with Ragi flour that is why It was very dry and difficult to spread the batter...I also wanted to ask you something regarding the arusuvai website.I don't know tamil ..so is there any way I can get access to all your delicious recipes in the website.Kindly help me out.I would love to try out the recipes in the website..