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Thread: Mrs.Mano's Tamilnadu Delicacies - Part 2

  1. #11
    Member Junior Hubber kritica's Avatar
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    Hi Mrs.Mano
    I wanted the recipe for rava idly.
    thanks
    Kritica

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  3. #12
    Junior Member Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
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    Hi Rajshank,

    I don't see the 'Layered Parotta' recipe in the index. Can you plz let me know where it is? or can u cut & paste it here for me?

    Thanks,
    Malini

  4. #13
    Member Junior Hubber rajshank's Avatar
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    Hi Malini,

    Its from the recipe collection of Mrs. Mano. Here is the recipe for it...

    Layered Parotta (By Mrs Mano)

    Sieve 1kg plain flour. Add 1 egg, ¼ cup oil, 2tbsp sugar, ¼ cup milk and ¼ cup ghee to the flour and mix well. Knead to a smooth dough by adding enough water. Keep covered for three hours. Pat and knead well again till the dough becomes very smooth and elastic in nature. Make orange sized balls from the dough and roll out in to thin chappathi. In hotels, the professional cooks will make it flip in the air to a very big transparent circular layer and then they will fold it and roll into round balls again. We could do like that only if we are trained in it. So we can fold the chappathi like saree pleats and then make it into a ball again. Spread ½ to 1sp oil on the ball and keep them covered for some time. Then pat the ball gently on top and flatten into thick parottas using the hands. Heat the tawa and cook the parotta on both sides. After removing it from the tawa , press and pat on the sides to loosen the layers with a neat white thin towel when it is hot.


    If u do not have the recipe collecton of Mrs.Mano, u can also checkout the below links...

    http://forumhub.mayyam.com/contribs/...delicacies.doc

    http://forumhub.mayyam.com/contribs/...f_Mrs_Mano.doc


    Hope this helps...

    Rajshank

    "True friendship is like sound health;
    the value of it is seldom known until it be lost"

  5. #14
    Senior Member Regular Hubber
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    Dear Mrs Mano
    Hope you are doin good . Are there any equipments to get uniform shape for cutlets ?? When i prepare it in hand uniformity is not there . Please let me know whenever you find time
    Thanks and Regards
    Pr

  6. #15
    Senior Member Veteran Hubber
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    pr,

    ever tried a cookie cutter?... might help...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  7. #16
    Junior Member Admin HubberNewbie HubberTeam HubberModerator HubberPro Hubber
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    RajShank, thanks for your reply

    Malini

  8. #17
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    Thanks for the idea Dev

  9. #18
    Senior Member Devoted Hubber tomato's Avatar
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    Dear Mrs. Mano,
    I have a lot of seedless dates, could u suggest some uses for it.
    regds,
    tomato.

  10. #19
    Senior Member Regular Hubber
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    Dear friends
    Can anyone pls let me know Mrs.R's email id ..
    Thanks
    pr

  11. #20
    Senior Member Seasoned Hubber
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    Dear RSankar!

    Here are the recipes you have asked.

    CHICKEN CHUKKA:

    Ingredients:

    Chicken pieces- 1/2 kilo
    Shredded coconut- a handful
    Coriander seeds-3 tsp
    Red chillies- 10
    Fennel seeds- 1 tsp
    Peppercorns- 2 tsp
    Cinnamon- 2 pieces
    Cloves-2
    Curry leaves- 1 arc
    Finely chopped onion-3
    Finely chopped tomato- 1 cup
    Ginger paste-1 tsp
    Garlic paste- 1 tsp
    Turmeric powder- 1 tsp
    Enough oil and salt

    Procedure:

    Heat a kadai and pour 1tsp of oil. Add the shredded coconut and fry it on slow fire to a golden brown colour. Take them away and again fry the remaining spices in a little oil. Grind the fried ingredients to a paste. Add the turmeric powder, the ground paste and enough salt to the chicken pieces and mix well. Heat a pan and pour 5 to 6 tbsp of oil. Add the onion with the ginger and garlic pastes .Fry them well. Add the tomato pieces and fry them until they are well mashed and the oil floats on the surface. Add the chicken and cook on medium fire until they are well cooked and become dry.

    HYDERABAD CHICKEN:

    Ingredients:

    Chicken pieces- 1 kilo
    Finely chopped tomatoes- 2 cups
    Onion-2
    Ghee- 2 tbsp
    Red chillies-10
    Poppy seeds- 2 tsp
    Fennel seeds-1 tsp
    Curry eaves- 1 arc
    Cinnamon- 1 piece
    Cardamom-3
    Shredded coconut- 2 cups
    Turmeric powder- 1 tsp
    Enough salt

    Procedure:

    Grill the onions and remove the skins. Fry all the spices and the coconut in ghee to a golden brown colour and then grind them with the onions to a fine paste. Cook the chicken pieces with the tomatoes, turmeric powder, 1 cup of water and enough salt. When the chicken pieces are half cooked, add the ground paste and cook the chicken until they are fully cooked and the gravy is thickened.

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