Mrs.Mano's Tamilnadu Delicacies

**Alan** · 22nd February 2006, 02:10 PM

WOW! A nice cup of chai- I'm gonna try that today itself!

Thanks a ton, Mano Mam!

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**kavim10** · 23rd February 2006, 10:02 PM

I found a lot of kothsu recipes in ur collection. Kothsu is something very new to me. I have never heard before. What category does it come like kulambu, poriyal, kootu etc., Mrs. Mano or somebody please throw some light on it.

**rsankar** · 24th February 2006, 03:14 PM

Hello Mrs. Mano,

Thank you for your filter coffee....

Is good to use milk powder (everyday) ?

Thanks
rsankar.

**dev** · 24th February 2006, 06:16 PM

Hi Mrs.Mano, thanks for the tea recipe... Since my husb doesn't like ginger, I tried with the rest of the ingredients & it turned out good... But, without the spices, plain tea was just the same as I make... I use chakra gold tea... Not very satisfied with it though... Could you please suggest a good brand of tea?...

**cynthia_a02** · 24th February 2006, 07:43 PM

Dear Mrs.Mano,
Thanks for ur tips on meen kulambhu.i'll try it soon and let u know.bye.

**Mrs.Mano** · 26th February 2006, 04:43 PM

Dear Dev!

To my knowledge, Lipton is the best.

Thanks a lot for the kollu chutney recipe. Here is the recipe for Mysore rasam!

MYSORE RASAM:

Ingredients:

Lentils- a handful [cooked]
Tamarind- a lime size
Tomato- 1 cup [crushed]
Turmeric powder- 1/2 tsp
Coriander leaves- a handful
Salt to taste
Ghee and oil- 1 tbsp
Mustard seeds- 1 tsp

Fry the following ingredients in a spoon of ghee to a golden brown colour and then powder them coarsely:
Lentils- 1 tsp
Bengal gram- 1/2 tsp
Peppercorn- 1 tsp
Cumin seeds-1/2 tsp
Red chilli-1
Curry leaves- 1 arc
Shredded coconut-1 tbsp
Asafoetida- a pea-size

Procedure:

Soak the tamarind in a cup of water for an hour and then extract its juice. Add
enough water to make it to 5 cups. Add turmeric powder, tomato and enough salt to it and let it simmer for a few seconds. Add the cooked dal and the rasam powder and again allow it to simmer for 2 minutes. Heat a small pan and pour the oil and ghee. Add the mustard seeds and when they splutter add this with the coriander leaves to the rasam. Use it after half an hour.

**Mrs.Mano** · 26th February 2006, 04:54 PM

Dear Kavim10!

"kothsu" is a thickened gravy-type chutney. It is mostly suitable with dosai, idli and aappam varieties

**Mrs.Mano** · 26th February 2006, 05:11 PM

Dear rsankar!

Nowadays "pasumpal" is always watery. I have tried other types of milks also but could not get a good coffee. I have also tried varieties of milk powders. But this is the best milk powder for a good coffee. There is no harm in using milk powders. If you use full cream milk powder in large quantities, then you have to watch for yr cholesterol level.

**cynthia_a02** · 28th February 2006, 08:19 PM

Dear Mrs.Mano,
i tried ur milagu kuzhambu third version. its very nice.actually we don't add tomatoes in milagu kuzhambu.this one is nice.and reg. carrot halwa in stead of milk powder can we add milk.if so please give the amount.bye.take care.