Mrs.Mano's Tamilnadu Delicacies - Part 2

[Mrs.Mano]

Dear Sonu!

It is true that most people would not like to part away with their cooking secrets. Only a few people are willing to share their recipes with others.

Regarding mothakam, we must prepare the flout for it. Soak the raw rice for an hour, drain the water completely and dry the rice on a white cloth in the shade of our house. Do not dry them by using fan. When they are almost dried, pound the rice in to fine flour. Sieve the flour thrice. Then put it in a cloth, bring the corners to the center and tie it, steam the flour for 15 minutes. When cooled, spread the flour on the cloth, completely cool the flour and then again sieve it finely. Then you can store it in a jar. This flour is called as ‘idiyappa maavu’ or ‘pathappaduthtiya maavu. You can keep this for more than a year. In native place, for making this flour, people use ‘maavu arisi’ [IR20 raw rice]. This rice will give rich white colour and much softness to the palakarams. This flour is always used for making idiyappams, putt varieties, kozhukkattai and mothakams. If we make the kozhukkattai maavu in to a soft texture, the mothakams or kozhukkattai will become soft and glossy without any cracks.

MOTHAKAM:

Ingredients:

Kozhukkattai maavu-1 ½ cups
Salt-1/4 tsp
Oil- 1 ½ sp
Water- 1 ½ to 2 cups
Shredded coconut-1 cup
Mashed jaggery- 1 cup
Ghee- 1 tsp
Cardamom powder- 1 tsp

Procedure:

Prepare a ‘kambi paagu’ with the jaggery.
Add the coconut with the ghee and the cardamom powder.
Cook it until it is thickened.
Let it cool down.
Sieve the flour with salt.
Put it on a broad bowl and pour the oil.
Boil the water.
Pour it to the flour slowly mixing well all the way.
If the water is not sufficient, boil a little more water.
Knead it to a soft dough.
Make a small ball and flatten it thinly on a plantain leaf piece which is greased with gingelly oil.
Put a spoon of pooranam on it.
Bring all the corners to the center and press well in the center which will look like a ‘gopuram’.
There are so many moulds for making ‘mothakams’ nowadays.
Steam the mothakams for 10 minutes.
NB: there are so many varieties in ‘pooranams’. I have written here a simple one.

My blogs:

www.manoskitchen.blogspot.com
www.muthukuviyal.blogspot.com

[geecee]

Hello Mrs.Mano,

Few days back saw this site while looking for authentic Tamillian recipes and immediately registered. I saw your huge collection and am amazed .. so many are there !
Am very eager to copy all of them and try out one by one.

See you later with my first feedback

Gee.

[Mrs.Mano]

Dear geecee!

Welcome to Forumhub!

I have posted here lots of recipes with greatest enthusiasm and sincerity for the past 6 years. But what gives me most pleasure and satisfaction is the viewer's feedback after trying my recipes.

I am also eagerly waiting for yr first feedback here!

[selvieam]

aunty,
what is the difference between sambar satham and kadhamba sadham. i saw the both the receipes , i want to try kadhamba sadham. taste will be different. please let me know.

[selvieam]

aunty,

also i saw kadappa receipe. can we try that with kadalai paruppu?

[Mrs.Mano]

Dear Selvi!

I regret for the delay in replying you.

The differences between sambar sadham and kadhamba sadham are the spices and the vegetables. Coconut is also added in kadhamba sadham.

The Kadappa is a delicious dish and could be a suitable side dish for dosa as wella s chappaathi.

Selvi! I really appreciate your immense interest in cookery. I also admire your careful and devoted upbringing of your children especially with culinary interests.

Selvi! Could you post your vendaikkai pachadi here about which we have discussed in our conversation?

[Mrs.Mano]

SROUTS CABBAGE PORIYAL:

Ingredients:

Green gram sprouts- 1 cup
Finely shredded cabbage- 3 to 4 cups
Finely chopped green chilles-2
Finely sliced onion-2
Finely sliced capsicum-1/4 cup
Salt to taste
Mustard seeds- 1 tsp
Black gram- 1 tsp
Asafetida powder- half sp
Oil-2 tbsp
Shredded coconut- 3 tbsp
Chopped coriander- half cup

Procedure:

Heat the oil in a pan and add the mustard seeds.
When they splutter, add the black gram and the asafetida powder.
Fry them on slow fire for a few seconds and then add the onion and the green chillies.
Fry them for a few seconds.
Add the sprouts and the cabbage and cook without adding water for a few minutes.
When the vegetables are half done add the capsicum and the salt.
Cook for a few seconds.
Sprinkle the coconut and the coriander leaves.
Toss for a second and then serve.

[Mrs.Mano]

APPLE DATE THIRATTUPAL

Ingredients:

Milk- 11/2 liters
Red Apple-2 to 3
Date-10 pieces
Saffron-a pinch
Sugar- half cup
Ghee-2 tbsp
Sliced almonds-1 tbsp
Chopped cashew nuts- 1 tbsp
Raisins-2 tbsp

Procedure:

Pour the milk in a big pan and boil it until it is thickened to half of the quantity.
Shred the apple and chop the dates finely and add them to the boiling milk.
Add the saffron and cook it continuously on medium fire.
Add the sugar and mix well.
Fry the nuts and the raisins in the ghee to golden brown and add them to the boiling milk.
When the milk is thickened, take it away from the pan and cool it in the fridge.

[selvieam]

dear aunty,

thanks a lot for clearing my doubts. i want to try those receipes at the earliest. sambar sadham is all time hit in our house. i want to try kadhamba sadham this week.Next full week kids are at home, after that back to school.

Thanks for ur words, i want to bring my children how my mom brought us. That time, i was thinking why my mom is doing with us like that. but now, i really proud of her, she taught everything to us apart from studies.

when people like u appreciate us, i really feel very happy and all the credit goes to my mom only.

thanks a looooooooooooot aunty.


Aunty tonight i will post the vendaikai patchadi.

[selvieam]

i will try kadappa next time and dates apple thirattupal is very new, i will try and let u know. vishal asked to me make sweet and snacks.

in these holidays, i made ribbon pakoda, thattai, murukku and banana chips for them.

now they want me to make maida biscults(diamond -sweet) and laddu.