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Thread: Mrs.Mano's Tamilnadu Delicacies

  1. #21
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    Mrs.Mano (@ 195.*) on: Wed Nov 17 10:51:11 EST 2004




    Dear Kz!
    Thanks a lot for the feed back and the compliment on the sambar powder. As you have said, all the guests especially my son’s friends who visit my house like to drink the sambar always.





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  3. #22
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    Dev (@ cach*) on: Wed Nov 17 11:45:04 EST 2004




    Hi KH,
    Can you pls send me the collection of Mrs.Mano's recipes...I'm new to cooking...Guess it might help me to learn gud cooking... Thanks in advance...





  4. #23
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    R (@ bgp5*) on: Wed Nov 17 12:36:34 EST 2004




    Thanks, Mrs.Mano for the details.





  5. #24
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    KH (@ ip68*) on: Wed Nov 17 13:03:15 EST 2004




    Hello Dev,

    Which collection do u want me to send? Do let me know, so that i can send it ASAP!





  6. #25
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    Mrs.Mano (@ 195.*) on: Wed Nov 17 13:24:08 EST 2004




    Dear KH!
    If you prepare the puttu flour either by frying or by steaming, then it will last to months normally. When you make the puttu, first mix a little salt with the flour evenly [a pinch for 2 cups]. Then sprinkle warm water on it and mix well with the fingers. If you hold the flour with yr fingers, it must form a shape. If you then release the flour, it must flow down feely from your fingers. That is the correct consistency. Sometimes, if we add a little more water, then the lumps will be there. Put the flour in a food processor and run it for a few seconds. Then you will get even puttu flour.





  7. #26
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    KH (@ ip68*) on: Wed Nov 17 13:33:21 EST 2004




    Dear Mrs. Mano,

    Thanks a lot ur explanation. I did add little salt, but mixed with warm water which i used to sprinkle on the flour. And i also put them in the food prcessor for few mins, but nothing worked. should i dry fry the flour before making puttu? Anyway, i will try one more time and let u know.

    By the way Mrs. Mano, can u post a recipe for veg briyani, the one tastes like almost chicken briyani which we get in restuarants. Hope u will find some time to post a tasty recipe.

    Thanks again, take care!





  8. #27
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    Mrs.Mano (@ 195.*) on: Wed Nov 17 13:38:30 EST 2004




    Hello Madhavan!
    Welcome to Forum hub!
    Thank you very much for the compliments. Mrs. KH will send you the attachment of my recipes. For getting soft chappathis-for 2 cups of wheat flour, add 1 tbsp of fresh curd, and 2 tbsp of plain flour with sp of baking powder and knead it with warm water[not hot water] to a smooth dough. You will definitely get soft chappathis.





  9. #28
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    Saji (@ akl-*) on: Wed Nov 17 15:05:43 EST 2004




    Hi KH,
    Thanks for the response. I would love both the collections. The more the merrier, isnt it?

    Saji.





  10. #29
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    Kamakshi (@ 195.*) on: Wed Nov 17 15:38:54 EST 2004




    Hi Mrs.Mano,
    Thanks a lot for your response on coconut scrapers. I am from Chennai only and have tried quite a few of those available in T.Nagar vessel shops, but yet to find a proper one!

    I tried your recipes for Rasmalai & Chicken 65, though the taste was excellent for both, it was little hard to eat. How long should I knead the dough for Rasmalai, must I add some water/milk to make it soft because I got shiny, smooth but little tough dough. So, even the surface of Rasmalai was uneven with irregular edges, and inside was little solid too, not at all spongy soft. And must I keep the marinated chicken in fridge or room temperature for best results ? Should I fry it as soon as I take it from the fridge ? Though the chicken was very fresh, the fried pieces were hard & chewy to eat, how to keep it soft/crispy?
    Do advice this , whenever you are free. Thanks.





  11. #30
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    KH (@ ip68*) on: Wed Nov 17 15:53:12 EST 2004




    Hello Saji,

    I've send u 2 attachments. It has Mrs. Mano's recipes as well as all the recipes posted by her.

    Happy Cooking!





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