Mrs. Mano's Tamilnadu Delicacies - Part 3

[Mrs.Mano]

Dear Mr.Roshan!

keep always the curry leaves in a clean glass bottle and it will remain fresh even after 15 days! I am keeping the curry leaves fresh in my kitchen in this way. Do not wash them before putting in the glass bottle. Just pluck off the leaves from the stalk , put them all in a glass bottle and keep it in the fridge. That is all.

[Mrs.Mano]

Dear Suvai!

Thanks a lot for the lovely appreciation on Tomato chutney.

Suvai!

From where did you get these kind of unknown recipes? please go through my comments on them here and do reply me!

1. sikappu arisi paayasam:

This I know. This is also kalled as 'puttarisi'. Village people used to eat this once upon a time. It is called as 'sikappu samba arisi'. Nowadays it is very rare to get. Soon I will post this recipe.

2. Pakalkai puli inji:

puli inji is always the most favourite kerala dish. But I have never tasted bitter gourd puli inji.
Here is the link for it.
http://www.ifood.tv/recipe/pavakka_p..._ginger_pickle

3. Thengai paal kuzhambu:

There are some varieties on this recipe. In this name, a famous chettinadu kuzmabu is there. And again there is a recipe called 'Murungkaikai theengaipal kuzhambu. Also there are a few varieties of thengai pal kuzhambu based on kurma recipes. Which recipe do you like to have?

4. Midukka vatral kuzhambu:

I never heard about this. what kind of vegetable is this?

5. Pithukku paruppu sambar:

this I can give the recipe, I think.

6. Mochai veerkkadalai pirattal:

Mochai means dried mochai or fresh mochaikkai?

7. Vellai poosani alva:

This is also called as Kasi halwa. This I can give recipe to you.

8. Thengai Bun:

I am also having this recipe.

[dev]

Mrs.Mano, I guess Suvai must have read about these dishes here...
http://www.hindu.com/mp/2010/05/13/s...1350940100.htm

[Roshan]

Mrs Mano, I tried your wheat Dhosa last night and it turned out well and was tasty too. Easy to make as well. Thank you

Thanks also for the tip on preserving curry leaves. Will try it out.

And many thanks for the palak keerai poriyal recipe. I will try it this week. The only keerai that is available here in Afghan is Palak.

BTW I am not a Mr :P

[dev]

Roshan, u might be aware of it...but incase... palak poriyal with eggs added to it taste superb... Proceed as per the recipe given by MRs.Mano...omit garlic... towards the end add 2 eggs and scramble... let cook till the eggs are done...

[dev]

BTW I am not a Mr :P

Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen...

[PARAMASHIVAN]

BTW I am not a Mr :P

Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen...

Vadivelu : why Dev? Why ?

[Roshan]

Roshan, u might be aware of it...but incase... palak poriyal with eggs added to it taste superb... Proceed as per the recipe given by MRs.Mano...omit garlic... towards the end add 2 eggs and scramble... let cook till the eggs are done...

Sounds great ! Thanks

[dev]

BTW I am not a Mr :P

Naan kuda rombe naal ungalai MRnu thaan ninaichittu irundhen...

Vadivelu : why Dev? Why ?

But ennai kuda Dev-ngra peyarai vechu niraya per MRnu ninaichu irukaanga...

[dev]

Roshan, u might be aware of it...but incase... palak poriyal with eggs added to it taste superb... Proceed as per the recipe given by MRs.Mano...omit garlic... towards the end add 2 eggs and scramble... let cook till the eggs are done...

Sounds great ! Thanks

You can do the same with drumstick leaves... and beans / long beans aswell...