Mrs.Mano's Tamilnadu Delicacies - Part 2

[suvai]

Dear Mrs. Mano,
Thank you for posting punjabi Khadi recipe... Will surely try it & let u know the result.
I take this to wish you & yours Puthiya Puthaandu Vaazhthukal!!!!
I also wish all the hubbers & members who make this forum happen.
Double thanks...... suvai

[Thattai]

Thanks for the reply Mrs. MAno.

A very happy and prosperous new year to you and all fellow hubbers.

I made Microwave rava kesari, rava khichidi and ulunthu vada as per your recipes today. I messed up the kesari as I was in a hurry and read the proportions wrong. I took some firefighting measures, so the taste was pretty good though the texture was sad But intend to re-make it the proper way next weekend as it is one of my husband's fav sweets.

The khichidi was very good. The vada was also tasting very good. Also nice and crisp and did not soak too much oil as i added lentils also.

Only thing was I ground it in the mixie, so had to add more water than required to make the thing grind, so it did not hold the shape. So instead I made bondas with it and the taste and texture were both very good as I mentioned earler.

Mrs. MAno, any tips for grinding vada atta in the mixie? I don't have a wet grinder. I tried with very little water, but the atta was just not moving. Hence had to add more water.

Thanks again for the recipes, and a very happy new year again to one and all...

[suvai]

Hi Thattai,
Puthaandu Vaazhthukal to you too!!
would you be kind enough to give me a link to microwave vadai by Mrs. Mano plz...& thanks...suvai....

[dev]

Hi Mrs.Mano,

Is boiled rice= par-boiled rice or pulungal arisi?... Should we use raw rice or par-boiled rice for aappam?...

[Mrs.Mano]

Dear Thattai!

Thanks a lot for the feedback of rawa kesari, rawa kitchadi and ulunthu vadai.
For grinding unlunthu for vadai- soak the ulunthu with water and keep the bowl in the fridge. When grinding it, sprinkle the water little by little to the black gram in the mixi and run the mixi for a second. Then again sprinkle some water and then grind. Thus you can grind the ulunthu into a thick forthy batter.

Here is the recipe of ‘Dry mutton chukka’ for you. Hope you will enjoy it.

MUTTON CHUKKA:

Ingredients:

Boneless mutton pieces- 1/2 kilo
Ginger paste- 1/2 sp
Garlic paste- 1/2 tsp
Chilli powder- 2 tsp
Pepper powder- half sp
Turmeric powder- half sp
Cinnamon pr- 1 piece
Cloves-2
Fennel seeds- 1 tsp
Chopped onion-3
Chopped tomato-2
Curry leaves- a handful
Tomato paste-1 tbsp
Salt to taste
Oil- 4 tbsp

Procedure:

Marinate the mutton with 1 tsp chilli powder, turmeric powder, salt, the pastes and the pepper powder for half an hour. Then pressure cook it for 4 whistles. Heat a pan and pour the oil. Add the onion and fry it to golden brown colour. Add the tomatoes and fry well until the tomatoes are mashed well and the oil floats on top. Add the mutton, curry leaves and the tomato paste with a little salt. Powder the cinnamon, cloves and fennel seeds and add it to the curry. Mix well and cook the mutton until they are soft and dry.

[Mrs.Mano]

Dear Suvai!

I haven’t posted ‘Microwave ulunthuvadai’. It is not possible to prepare methu vadai in a microwave oven. Thattai have mentioned that she made microwave kesari and then the ordinary ulunthuvadai. You have misunderstood it.

[Mrs.Mano]

Hello dev!

Puzungalarisi is called as par boiled rice as well as boiled rice. All are the same. We can use both rice varieties for preparing aappam. I have posted aappam recipes using raw rice and also par boiled rice.

[dev]

Dear Mrs.Mano,

Thanks a lot for clarifying my doubt... I find it bit difficult to get raw rice here...So,will try the aappam that uses par-boiled rice & let you know how it turns out...

[Thattai]

Dear Mrs Mano,

Thanks for the tips on grinding vada atta in the mixie.

Also thanks for the mutton chukka recipe. I look forward to trying it out soon

[Thattai]

Dear Mrs Mano,

Could you also please explain how to clean attukaal and how long to pressure cook it?

Thanks in advance.