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

  1. #391
    Senior Member Veteran Hubber suvai's Avatar
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    Hello nga mrs mano.... epadi irukeenga.....hope all is well !!!

    kamarcut (old )recipe iruntha podunga plz ...hope the recipe has coconut in it.....thank you nga in advance..take yr time nga no hurry at all....

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  3. #392
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    i wish all my friends here a very happy new year!!

  4. #393
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    Dear Suvai!

    How are you?
    Due to frequent travels and ill health I could not post immediately the recipe you have asked for. Here is the recipe of KAMARCUT for you!

    KAMARCUT

    Ingredients:

    Shredded coconut- 2 cups
    Powdered Jaggery- 2 cups
    Cardamom powder- 1 tsp
    Rice flour- 1 tbsp
    Ghee- 2 tbsp

    Procedure:

    Heat a pan and pour the ghee.
    Add the shredded cococnut and fry it on slow fire to golden brown.
    Make syrup with Jaggery.
    The syrup must be two thread consistency.
    When the sugar syrup is crossing the one string consistency, cook further the syrup on slow fire.
    The syrup will make small bubbles.
    If a soft ball can be made with a drop of the sugar syrup, then that is the correct time to add the coconut and cardamom powder to it.
    Mix well for a few seconds.
    Sprinkle the rice powder and again mix well.
    When slightly cooled, spread some ghee in the palm and make small balls with the coconut mixture.
    The glossy Kamarkut is ready now!

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  6. #394
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    மரவள்ளி துணுக்கு

    This I have made on a rainy evening. I love Tapioca. I make tapioca adai, dosai and vdai frequently. But this innovation was loved by every body in my home.

    TAPIOCA FRITTERS:



    Ingredients:

    Finely shredded tapioca- 3 cups
    Idli batter- 1 cup
    Chilli powder- 1 tsp
    Asafoetida powder- half sp
    Plain flour- half cup
    Chopped onion-3
    Curry leaves
    Gram flour- 2 tbsp
    Salt to taste
    Sliced onion-2
    Curry leaves and chopped coriander
    Enough oil to fry


    Procedure:

    Combine all the ingredients in a bowl.
    Add enough salt and water to make a thick mixture.
    Heat a pan and pour the oil.
    The fire should be medium high.
    Scoop a tablespoon of mixture and drop it in the oil.
    Fry it to golden brown.
    Thus fry the fritters in batches to golden brown.
    The delicious tapioca fritters are ready to serve now!

  7. #395
    Senior Member Veteran Hubber suvai's Avatar
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    hello nga mrs mano...sorry to hear that u were not well......hope u have recovered fully....... thank u thank u for not forgetting to post this lovely kamarcut recipe....kandipa try pannitu sollaren.....syrup konjam kaala vaaari vidaama irukanum enaku....i always goof up with the consistency of the syrup....hopefully i wont with yr method..
    thanks nga once again!

  8. #396
    Senior Member Veteran Hubber suvai's Avatar
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    tapioca dosaiyaa? adaiyaa? podunga podunga inthe recipes um plzzzz...nga mrs mano!

    thanks in advance

  9. #397
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    Respected Mrs.Mano Madam,

    Can you kindly let me know the difference between thalappakattu biryani and ambur biryani and How to prepare these both type of biriyani's.

    Thank you.

  10. #398
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    Respected Madam,
    Can you kindly post the recipes for

    Sambar is prepared with a sambar podi which have garlic flakes and a little tamarind in it.
    and
    The one is prepared with a ground paste of onion, tomato and a few garlic flakes is added when the onions and tomatoes are fried in the beginning stage.

    I saw these types in one of your post, but was not able to find the recipe.

    Thanks in advance.

  11. #399
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    Dear Suvai!

    How are you? Have you tried the kamarcut recipe? I will soon post the recipe for Topioca Adai.

  12. #400
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    Dear KPR!!

    I regret for the delayed response. I was in India and have not seen your query. Just now, I have seen all the queries.

    Here I am posting the recipes of Ambur Briyani and Thalappaakattu Briyani. AMBUR BRIYANI has less spices where as THALAPPAKATTU BRIYANI is prepared with more spices and coconut milk.

    Here are the recipes.

    AMBUR BRIYANI

    Ingredients:

    5 cups briyani rice
    1 kg mutton
    oil – ¼ cup
    ghee- ¼ cup
    green chillies [slit]-10
    garlic paste- 1 tbsp
    Ginger paste- 1 tbsp
    Kshmir chilli powder- 2 tsp
    Clove-2
    Cinnamon [ 1 inch piece]- 2 pieces
    Sliced onion- 4
    Crushed tomato- 4 [ medium]
    Curd – ¼ cup
    Cardamom- 3
    Mint and coriander leaves, each 1 cup
    Lime – 1
    Turmeric powder- ½ tsp
    Salt to taste

    Procedure:

    Wash and soak the rice in enough water.
    Marinate the chicken pieces with the ginger-garlic paste, red chilli powder and turmeric powder for an hour.
    Heat a broad vessel and pour the oil and half of the ghee.
    Add the cloves, cinnamon, and the cardamom.
    Immediately add the onions and the green chillies.
    Fry them well.
    Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
    Add the mutton with enough salt and cook on slow fire.
    When the mutton is almost done, add the greens.
    Cook for a few minutes.
    Pour 10 cups of hot water.
    Immediately add the rice.
    When the rice is almost done, add enough salt and mix well.
    When the water is evaporated fully, pour the lime juice and the remaining ghee.
    Keep the briyani in ‘ dum’ for 15 minutes.

    THALAPPAKATTU BRIYANI:

    Ingredients:

    Chicken - ½ kg
    Briyani rice - 3 cups
    Sliced Onion - 4
    Chopped Tomato -3
    Slit Green chilles - 7
    Red chilly powder - 1 tsp
    Turmeric powder - ½ tsp
    Cardamom, - 6
    Cinnamon - 2
    Cloves - 8
    Fennel seeds- -1 tsp
    Cashew nuts - 6
    Shredded ginger - 2 tbsp
    Garlic paste - 1 tbsp
    Curd - ¼ cup
    Thick coconut milk - 1 cup
    Lemon - 1
    Oil - ¼ cup
    Ghee - ¼ cup
    Coriander and mint leaves, each a handful
    Salt to taste

    Procedure:

    Grind the cashew nuts, fennel seeds and the ginger using the curd to a thick paste.
    Marinate the mutton with this paste, the turmeric powder and the chilli powder for an hour.
    Powder the cardamom, cinnamon and the cloves.
    Wash and soak the rice in enough water.
    Heat a broad vessel and pour the oil and half of ghee.
    Add the onion and the green chillies and fry them well.
    Add the tomatoes and fry them until it is mashed along with the onions and the oil floats on the surface.
    Add the mutton with enough salt and cook on slow fire.
    When the mutton is almost done, add the greens.
    Cook for a few minutes.
    When the gravy is thickened, take the gravy away in a separate bowl.
    In the same vessel which we used for cooking the gravy, pour 5 cups of hot water and the coconut milk.
    Immediately add the rice.
    When the rice is almost done, add enough salt and mix well.
    When the water is evaporated fully, spread the cooked mutton gravy evenly on top, sprinkle the powder, pour the lime juice and the remaining ghee.
    Keep the briyani in ‘ dum’ for 15 minutes.

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