Mrs.Mano's Tamilnadu Delicacies

[RedPepper]

Hi Mrs. Mano

Is there anything I can substitute for milk powder in your carrot halwa recipe?

Thanks in advance.

[rajshank]

Dear Mrs. Mano,

Is there anything interesting that i can make with leftover Idli Maavu....What i do is make idlis the first day and Dosas the second day...after that it gets boring to eat the sameold thing....Can u please tell us something that can be easily made with leftover idli/dosa batter...

One interesting tip for fellow hubbers....what i do is that when i am making dosas for kids visiting us, i make it in the shape of a mickey mouse....wondering how?? simple...make a small round...that makes the face, and 2 small rounds on the top sides, that make mickey's ears....then just make nose and mouth with tomato chutney or tomato ketchup if the kids like it. And i use pieces of tomato, in case it is Oothappam...
Kids who make a big fuss eating Indian food...will just love it...I have all my relative's tell me that their kids want the mickey mouse dosa "all the time"

Do try that...it works wonders...and u'll not only be a super Mom...but also a popular Aunty!!!

Rajshank

[arrecipes]

Dear Mrs. Mano,

I would like to try Ulundu dosai and i have made the batter too, then i was surprised whether to make the dosa thin or thick using the batter. Can we make idli using the same batter?

arrecipes

[Mrs.Mano]

Dear arrecipes!

You can make slightly thick dosai and thin dosai also. I haven’t tried it for making idli. You can test it with a little batter.
I think that you haven’t noticed the recipe of Egg fried rice which I have posted a few days back for you.
Here I am again posting the recipe’Fish briyani’ as per your request.

FISH BRIYANI:

Ingredients:

Briyani Rice- 1 kg
Fish pieces- 1 kilo [vanjiram or koduva varieties are suitable for the briyani.]
Sliced onion- 3 cups
Chopped tomato- 2 cups
Green chillies-15
Ginger paste- 2 tbsp
Garlic paste- 2 tbsp
Cardamom-5
Cinnamon pieces- 5
Cloves-6
Lime- 1
Chopped mint leaves- 1 cup
Chopped coriander leaves- 2 cups
Shredded coconut- 3 cups
Yogurt- 1 cup
Ghee- 1 cup
Salt to taste
Grind the following in to a paste:
Chilli powder- 3 tsp
Fennel seeds- 2 tsp
Coconut powder- 2 tbsp
Turmeric powder- 1/2 tsp+ 1/2 tsp
Small onions- a handful
Shredded ginger- 1 tbsp
Garlic flakes-8

Procedure:

Extract thick coconut milk from the coconut. Wash and clean the fish pieces. Marinate them with the ground paste for 30 minutes. Then fry them in enough oil to golden brown color and keep them away in a kitchen towel.

Heat a broad vessel and pour the ghee. Add the onions with the green chillies and fry them until the onion turns into pale brown. Add the tomatoes with the pastes and the remaining turmeric powder. Fry them well until the oil floats on the surface. Add the greens and the yogurt and fry them for a few minutes. Powder the spices coarsely and add them and the lemon juice to the masala. Fry well. Add the coconut milk with enough water. Add the rice with enough salt. The rice and the water ratio must be 1: 1 ¾. When the rice is cooked to its ¾th and all the water is evaporated, place the fish pieces on top, pour a little ghee around the corners and cook the briyani in ‘Dhum’ for 20 minutes.

[Mrs.Mano]

Hello Redpepper!

You can substitute thickened milk in the Carrot Halwa recipe.

[arrecipes]

Dear Mrs. Mano,

I missed the egg fried rice recipe and i will try and let u know the result. We had a get together this weekend and I made Fish Biryani and it was very delicious. Thanks for the recipe.

[Kz]

Hello Mrs.Mano,
I tried ur chettinadchicken varuval recipe and it was great. wanted to know if it should be dry or like gravy? i added little water and made it like gravy and it was great. thankyou.
Kz

[Mrs.Mano]

Dear Hulda!

Here is the recipe for ‘Pressure cook briyani’ for you!

PRESSURE COOK BRIYANI:

Ingredients:

Potato [diced] - 1 cup
Beans [cut into medium pieces] - 1 cup
Carrot [cubed] - 1 cup
Chopped onion- 1 cup
Crushed tomato- 1 cup
Basmathi rice- 2 cups
Water- 1 1/2 cup
Thick coconut milk- 1 cup
Lemon juice- 2 tsps
Ghee- 1/4cup
Salt to taste
Chopped coriander-1/2 cup
Chopped mint leaves- 1/4 cup
Turmeric powder- 1/2 tsp
Powder coarsely the following ingredients:
Cardamom-2
Cloves-2
Cinnamon- 1 big piece
Grind the following ingredients to a coarse paste:
Fennel seeds- 1/2tsp
Crushed ginger- 1 tsp
Garlic flakes- 8
Green chillies-3

Procedure:

Heat a vessel and pour the ghee. Add the coarse powder and fry for a few seconds. Add the onion and fry it until it turns into golden brown colour. Add the ground paste with the turmeric powder and fry them for a few minutes. Add the vegetables with the tomatoes and fry them well with enough salt until they are half-cooked. Add the greens with the coconut milk, water, rice and enough salt. Pressure cook the rice for 2 whistles and then cook for 5 minutes on slow fire.

[Mrs.Mano]

Dear Rajshank!

We can prepare so many dishes with the idli batter. I have already posted a recipe named ‘Venthaya idli” using the idli batter. Here are a few recipes for you.

BREAD TOAST WITH IDLI BATTER:

Ingredients:

bread slices-6 to 8
Idli batter- 3 cups
Finely chopped onion-1
Finely chopped green chillies-1 tsp
Finely chopped coriander leaves- 2 tbsp
Crushed chilli powder or idli powder-2 tsp
Red chili chutney or mint chutney
Butter

Procedure;

Add the chopped onion, green chillies, coriander leaves and the powder to the idli batter and mix well. Heat the dosaikkal. Spread a little butter on one side of a bread slice. On the same side, spread evenly the chutney to a thin layer. Dip careful the bread slice into the batter and place on the hot tawa. Cook on both sides. Finish all the slices like this.

PANIYARAM WITH THE IDLI BATTER:

Ingredients:

idli batter- 2 cups
Plain flour- 1/4 CUP
Chopped onion-1/4 cup
Chopped green chillies-2tsp
Mustard seeds-1 tsp
Black gram- 1 tsp
Asafetida powder- 1 tsp
Chopped coriander leaves- 1/4 cup
Cumin seeds- 1 tsp
Soda bi carbonate
Shredded coconut- 1/4 cup
Salt to taste
Gingelly oil- 2 tbsps
Enough oil to cook the paniyarams

Procedure:

Heat a small pan and pour the gingelly oil. Add the mustard seeds and when they splutter, add the cumin seeds and black gram with the asafetida powder. Fry for a few seconds and then add the onion with the green chillies and the coriander leaves. Fry well and add this to the idli batter. Add the plain flour with a pinch of salt, soda bi carbonate and the cococnut and mix well. Make paniyarams with this batter on hot paniyara kal.

[Mrs.Mano]

Hello KZ!

It must be like a thickened gravy. Thanks a lot for the feedback also.