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

  1. #111
    Senior Member Veteran Hubber suvai's Avatar
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    Dear mrs mano,
    Tried the kongu naatu pachai payir kuzhambu....taste abaraama irunthichi....thank u thank u....also for the sooji appam....i did try the dosai kal type & dish pona idam therila.....planning to make more thank u for that wonderful recipe...its a keeper for sure.
    onga aval payasam recipe is next to be tried,.....will let u know....thanks nga!

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  3. #112
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    Dear Suvai!

    Thanks a lot for the nice feedback on ' Sojji Appam'!

    Have you tried the ' Aval payasam?"

  4. #113
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    Recently I have prepared a new dish-Malai Palak kofta gravy! Unfortunately I have some problems with my digital camera and I could not click it. Anyhow, the dish is very tasty and delicious! It was a superb side dish for my Jeera pulao!

    MALAI PALAK KOFTA GRAVY:

    Ingredients:

    For Koftas:

    Mashed paneer-1/4 cup
    Finely chopped palak leaves – 1 cup
    Chilli powder- half sp
    Mashed boiled potatoes- 1 cup
    Green chillis finely chopped- 1 tbsp
    Ginger garlic paste- half sp
    Salt to taste
    Fresh bread crumbs-half cup

    For the Gravy:

    Finely chopped palak-3 cups
    finely sliced onion-1
    finely chopped tomatoes- 1 cup
    Cashew nuts-5
    Ginger and garlic paste-half sp
    Crushed fennel seeds - half sp
    Salt to taste
    Turmeric powder- half sp
    Oil-4 tbsp
    Butter- 2 tbsp
    1 tsp red chilli powder

    Procedure:

    Mix all the ingredients for the koftas with enough salt.
    Make lime-sized balls, coat them either in egg mixture or plain flour batter, roll them in breadcrumbs or fry them all in hot oil to golden brown.
    Keep them away on a paper kitchen towel.
    In a tbsp of oil, fry the onion to crisp brown.
    Take them away and fry the tomatoes and the palak in the same oil until they become soft.
    The palak should be still in green colour.
    When cooled, grind them with the cashew nuts and the ginger-garlic paste.
    Again heat a kadai and pour the remaining oil and the butter.
    Add the fennel seeds, and when they start to splutter, add the ground paste wit the powders and salt.
    Boil the gravy for a few minutes.
    At the serving time, place all the koftas on a bowl and pour the hot gravy on top.
    Decorate with fried cashew nuts and cream.

  5. #114
    Administrator Platinum Hubber NOV's Avatar
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    Quote Originally Posted by Mrs.Mano
    Unfortunately I have some problems with my digital camera and I could not click it.
    good excuse to cook it one more time.
    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  6. #115
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    aunty,
    malai palak kofta curry is new to me. kids will enjoy this, yesterday only i made palak paneer, next week i will try this.

    selvi

  7. #116
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    Dear Mrs.Mano:
    Can we prepare your nethili karuvattu thokku with dried prawns?

    Thanks.

  8. #117
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    Dear Selvi!

    Thanks for the note. This malai kofta gravy will be very tasty. Try this some time and give me the feedback.

  9. #118
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    Dear Cdj!

    I think you can try the same recipe with Dried prawns also! If you want, i will post the recipe of ' dried prawn podi' which will be very delicious with idlies and dosas.

  10. #119
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    Dear Mrs.Mano:
    Please do post the recipe for dried prawns.

    Thank you.

  11. #120
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    Dear Cdj!

    I will soon post the recipe for ‘Dried prawn podi’!
    I am posting now the recipe for ‘Wheat dosai’ which you have asked a few days back.
    Usually I am not adding any additional flour to Wheat dosai.
    Some times we can add half cup of idli or dosa batter and this will not change the taste of wheat dosai.

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    WHEAT DOSAI:

    Ingredients:

    Wheat flour- 4 cups
    Cumin seeds-1 sp
    Asafetida powder- half sp
    Salt to taste
    Curry leaves- a few
    Finely sliced onion- 1 cup [optional]
    Finely chopped green chillies-1 tbsp


    Procedure:

    Sieve the flour.
    Add all the ingredients to the flour and mix enough water to make a batter like dosa batter.
    The consistency must be a little watery than the dosa batter.
    Let it stand for 15 minutes.
    Spread a big spoonful batter on a hot dosaikkal and cook both sides to golden brown colour.
    Coconut chutney, brinjal chutney and tomato chutney are suitable for this wheat dosai.
    NB: taste will vary according to the brand of the wheat flour.


    www.muthusidharal.blogspot.com
    www.manoskitchen.blogspot.com

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