Mrs.Mano's Tamilnadu Delicacies

[saji]

Hi Shobha,

Shreekhand is a sweet from Maharashtra. It is like a dip. U can use it with chapatthis or puris.


curd / yogurt 1 lt
sugar (as sweet as you like)
saffron(a few strands)
elaichi/cardamom seeds
pistas and almonds
a pinch of salt


1. Tie the yogurt in a muslin cloth for 3 to 4 hours(or longer till all the water has drained out) and hang it.
2. Powder the sugar and elaichi(seeds) together.
3. Mix sugar and a pinch of salt in the hung curd and beat it in the blender for a couple of minutes till a smooth finish.
Now add the slivered almonds and pistas. Garnish with a few saffron strands.

This can be stored in fridge for upto a week or so.

[saji]

The recipes have been mailed to
freaky456@indiatimes.com, dks0709@yahoo.com, inimai@bizhat.com

[Inimai]

Hi Saji,

Thanks for sending me the recipe collections!

[virumbi]

hi

can anyone give cake recipe in microwave.thanx in advance

[di]

hi Mrs Mano,
i tried you recipe for raw banana kootu...came out well ..but i do have a question- u have not mentioned when the cooked tuar dal has to be added....i assumed in the end and did that and let it boil a couple of more minutes and then added the tadka.
plz clarify.

[gvb]

Dear Mrs.Mano,
How are you?..I have been trying a lot of ur recipes recently and as usual i got the best results..I just wanted to remind u about the omapodi and thenkuzhal recipes...Please do reply when u have the time.

Thanks,
Suganthi

[R]

Hi Mrs.Mano,

Tried coconut burfi in paruppu thengai mould and it came out very nicely.

Thanks thanks a lot for sharing such a soft and tasty burfi.

Bye.

[kavithasenthil]

Hello Mrs.Mano,
I have tried parupu urundai kuzhambu and microwave plagova. Came out good. Thanks for the recipe.


Hello R,
What is paruppu thengai mould?

[R]

Hello Kavitha,

Paruppu thengai is just a word and dont know where it came from. The shape is just like a cone and it uses mainly for all the functions and during ritual ceremonies too.

Sweets like laddu, mysore pak, coconut burfi, or cashew/badham/peanut burfi are used to make in this mould. You have to prepare the sweet just like how u use to do and put it in this greased mould. After some time(when it is cold), you have to take it out of this and you will get a conical shape sweet.

Like I said earlier, for example, we are keeping so many sweets for marriage; this is also one of the sweets in those lists. The function will not be completed without this cone sweet.

Hope I am clear here.

Bye.

[kavithasenthil]

Thanks for the reply R. I am happy that i know abt cone shaped sweet. I was unaware of that. Thks.