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Thread: Mrs.Mano's Tamilnadu Delicacies

  1. #1551
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    Dear Mrs. Mano,
    I tried egg fried rice today. It turned out to be a delicious one. Thanks for helping us with ur wonderful recipes.

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  3. #1552
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    Thankyou Mrs.Mano.

    Kz

  4. #1553
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    Thank you Mrs. Mano for the recipe of the "Pressure cooker" biryani.

    Regards,
    Hulda

  5. #1554
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    puri recipe


    dear mrs.mano,

    can u give me the recipe for fluffy,crisp, restaurant-style puris and chola puris?
    thanks,
    gayesh

  6. #1555
    Member Junior Hubber rajshank's Avatar
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    Dear Mrs. Mano,

    Thankyou very much for the "leftover idli batter" recipies...I made Bread toast with idli batter this weekend...and it turned out yummy...We had a few friends over and they loved it too...I wonder how you manage to create such wonderful variations. Hats off to you. Thankyou very much once again and also special thanks on my husbands behalf too!!!

    Rajshank

  7. #1556
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    Thank u !

    Dear Mrs.Mano !
    I just want to thank u for all the recipes.Its ur recipes that invoked me interest in cooking.Iam making good briyanis and pulaos nowdays.Some of my favorite recipes r Mint pulao, Mint chutney (attagasam !!),mushroom briyani,chettinadu potato gravy,white kurma,chowchow kootu,sakarai pongal,rawa kitchadi,potato capsicum curry,vegetable omelette,cauliflower tomato curry etc.Today i made pakkakai puli kootu and it turns out to be good.Once again Thank u very much for the recipes and keep up the good work.
    regards Chamy.

  8. #1557
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    Dear Mrs. Mano,

    Thanks for the avarakkai recipes. Sorry about the laaaaaaate response, but we have shifted residence and our phone line is yet to catch up with us. Even now, I have logged on from outside.

    Meanwhile, I have been trying out many of your recipes - the beetroot kootu, the beans poriyal, the onion kuzhambu and many others and they have all been delicious. To the extent that if I now try some other new recipes, my husband asks me Doesn't Mrs. Mano have a version? So you have become a very well known personality in our household.

    Thanks for all your recipes. Will definitely try the avarakkai recipes as soon as I can save them where I can access them. Congrats on the 100 pages milestone.

    Warm regards and best wishes,

    Thattai

  9. #1558
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    Dear Mrs Mano
    Hope you are doin great .could you please post the proportion of rice for preparing sevai in the traditional way .. I mean grinding the rice after soaking it , then light fry in oil , make kollukatais and then press . should we have a combination of pacha arisi and pulungal arisi or one type of rice alone is okay .. ??
    Thanks and Regards
    pr

  10. #1559
    Senior Member Regular Hubber kavithasenthil's Avatar
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    hello pr,
    i use both in the ratio 1:1. Soak it for 3 to 4 hrs and grind it. Fry in little oil in a kadai and make kollukattai ,steam it and press in sevai press. We call it as sandhavai.

  11. #1560
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    Thanks kavitha . s in kongunadu we call it sandhagai right ?? I remember u r from erode ...

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