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Thread: Mrs. Mano's Tamilnadu Delicacies - Part 3

  1. #341
    Senior Member Veteran Hubber suvai's Avatar
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    hello nga mrs mano....

    onga idly podi vithyaasamaa iruku....try pannaren....horse gram (kollu nu neenaikaren) indian store ponaa thaan vaanganum...but will surely try it & let u know.


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  3. #342
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    Dear Mrs Mano,

    Recently I have been getting a lot of "Vendhaya Keerai" is my local ethnic grocery and would like to try dosa out of it.
    Could you post a recipe to make "Vendhaya Keerai Dosa" at your convenience?

  4. #343
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    Dear Selvi!

    Thanks a lot for the nice feedback on idli podi.

  5. #344
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    Dear Sinrultz!

    I will soon post the recipe for ' Fenugreek leaves dosa'!!.

  6. #345
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    சிக்கன் கோளா

    Usually chicken kola is prepared with lots of coconut and spices in some places of Tamilnadu. Some use more Bengal gram or gram dal. Some people use raw chicken for this kola. The recipe I am posting here consists mild spices only. This is a favourite dish for lunch. It goes well as an accompaniment for hot chichen kuzhambu, mutton kuzhambu and sambar. Also it suits well with a mild type of pulao variety.



    CHICKEN KOLA:

    Ingredients:

    Chopped chicken pieces- 3 cups
    Onion-2 [sliced]
    Green chillies-5
    Red chillies-2
    Ginger- 1 tsp
    Small garlic flakes-10
    Fennel seeds- 1 tsp
    Cinnamon- 1 piece
    Cardamom-1
    Cloves-2
    Gram dal- 1 tbsp
    Corn flour- 1 tbsp
    Bread slices-2
    Curry leaves-1 arc
    Mint leaves-10
    Chopped coriander- 2 tbsp
    Small tomato-1 [chopped]
    Peppercorn- tsp
    Shredded coconut- 1 tbsp
    Enough oil to fry and use
    Turmeric powder- half sp

    Procedure:

    Heat a pan and pour 2 tbsp of oil.
    Add the spices and when they start to splutter, add the onion pieces and fry them well.
    Then add the chopped tomato, green chillies, garlic, turmeric powder, red chillies, ginger, coconut and the greens.
    Fry them well.
    Add the chicken pieces and cook on slow fire with salt until all the water is evaporated from it.
    When cooled, grind the chicken coarsely.
    Powder the gram dal.
    Put the bread slices in a mixi and switch on for I second to make fine breadcrumbs.
    Add these and the corn flour to the chicken mixture and mix well.
    Make small balls and fry them in hot oil on medium fire to golden brown.
    Delicious kolas are ready now!!

  7. #346
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    Quote Originally Posted by Mrs.Mano View Post
    Dear Sangii77!!

    Thanks a lot for the warm appreciation. You can view my recipes of Forumhub in the follwoing link. Mrs.Devasena and Mrs.Chithra are patiently updating my recipes here !!
    http://manosdelicacies.blogspot.com/
    Thanks Mrs. Mano

  8. #347
    Senior Member Veteran Hubber suvai's Avatar
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    hellp nga mrs mano.... nalama?

    onga idly podi try pannitennnn.....superrrrrrrrr taste.......virunthu saapida vanthavanga....ziplock ley pottu eduthu ponaanga na paarungalen
    that tells you that i have to make another batch now..
    thank u for another recipe for keeps nga......

  9. #348
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    Hi Mrs.Mano,

    I WISH U A VERY HAPPY HOLI & WOMEN'S DAY !!!!!
    Thanks
    Karthika

  10. #349
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    வெந்தயக்கீரை தோசை

    Dear Sinrulz!!

    Here is the recipe for fenugreek leaves dosa for you! This is my new innovation for you. I regret for the delay in posting this recipe. Really I have to wait for fresh greenish venthayakeerai for this recipe. There are many variations in preparing this dosa. Mostly this fenugreek leaves is added directly in the dosa or adai batter without being cooked. But this method would give a very different taste as it is cooked with other spices. Hope you will try soon. The fenugreek paste can be used as a thuvaiyal. This is also can be mixed with hot cooked rice and ghee and could be served as venthaya keerai sadham!.





    FENUGREEK LEAVES DOSAI: [VENTHAYAKEERAI DOSAI]

    Ingredients needed:

    dosa batter- 3 cups
    For the paste:
    Fenugreeks- 2 cups
    Small onions-8
    Ripe big tomato-1
    Red chillies- 7
    Tamarind- a small gooseberry size
    Black gram- 1 tbsp
    Bengal gram- 1 tbsp
    Salt to taste
    Gingelly oil-2 tbsp

    Procedure:

    Heat a pan and pour the oil.
    Add the grams and the red chillies and fry them to golden brown.
    Take them away.
    In the same oil fry the onion first to golden brown.
    Then add the tomato and the fenugreek leaves.
    Fry them until the tomato is well cooked.
    When cooled, first grind the grams and the red chillies with the tamarind to a fine paste.
    Then add the tomato, onion and fenugreek leaves and grind them coarsely.
    Mix this with the dosa batter smoothly.
    Now you can cook the spicy fenugreek dosai on both sides to golden brown!!

  11. #350
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    Dear Suvai!!

    Thanks a lot for the nice feedback! This kind of feedback really gives me the energy and interest to try more and more new recipes always!

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