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

  1. #21
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    வாழ்த்துக்களுக்கு அன்பு நன்றி ஆனா!

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  3. #22
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    Thanks a lot for the wishes Dev!

  4. #23
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    Chicken Podimas

    I am going to post here a very delicious ‘ Chicken podimas’ recipe! This can be a superb side dish for sambar, vatral kuzhambu or any kuzhambu varieties. It is also an awesome filling for a tasty sandwich! This can be had also with parotta, chappathi etc!

    CHICKEN PODIMAS:

    [html:303dcdc62a]

    [/html:303dcdc62a]

    Ingredients:

    Boneless chicken- 750 gms
    Sambar onion [finely chopped]- 2 cups
    Red chillies [ de-seeded and cut into halves]- 8
    Curry leaves- 2 arcs.
    Finely chopped tomato- half cup
    Turmeric powder- half sp
    Salt to taste
    Gingelly oil- 4 tbsp

    Grind the following ingredients coarsely:

    Fennel seeds- 1 tsp, shredded ginger- 1 tsp/ small garlic flakes-10, cinnamon- 1 small piece

    Procedure:

    Heat a pan and pour the oil.
    Add the chopped onions and fry them to golden brown.
    Then add the ground paste with the turmeric powder and the red chillies and fry for a few seconds.
    Then add the tomato with a pinch of salt and curry leaves.
    Fry them until the tomatoes are mashed well and the oil floats on the surface.
    Cut the chicken in to tiny pieces and add them to the cooking mixture.
    Add enough salt.
    Cook the chicken thoroughly without adding any water.
    When all the water from the chicken is evaporated and the chicken is well cooked put off the fire.
    Now the hot and tasty chicken podimas is ready!!

  5. #24
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    Mrs. Mano,
    What a great recipe. Will try it out this week-end. Thanks for posting.

    Regards,
    Suja

  6. #25
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    Quote Originally Posted by Mrs.Mano
    Thanks a lot for for the nice wishes Sonu Gopi!
    Soon I will post here the recipe of rawa idli you have asked.
    Thankyou Mrs. Mano - looking forward to your version of the rava iddlis.

  7. #26
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    Dear Mrs. Mano,

    Can you please give the recipe for sweet appams using bananas? Is there any way to make it instantly without fermentation? Thanks in advance.

  8. #27
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    RAWA IDLI

    Dear Sonu Gopi!

    Here is the ‘rawa idli recipe for you. I was trying to attach the snap for it. But my laptop is giving me some troubles for the last few days. So I am posting it now without the snap. As I was travelling in Tamilnadu, it took a few days to post this recipe. Hope you would not mind the delayed post!

    You can always prepare rawa idlies with sweet corn, thin capsicum stripes and carrot juliennes also! But this rawa idly will taste delicious even without them.

    RAWA IDLY:

    [html:1879ad9b7e]
    <img
    src=http://lh6.ggpht.com/_2qhfWJltZTY/TGjO6mULYFI/AAAAAAAAA7Y/nCFdCglKVmQ/s720/CIMG3021.JPG"width=300>
    [/html:1879ad9b7e]


    INGREDIENTS:

    Semolina- 1 cup
    Fresh curd- 1 cup
    Baking powder- ¼ tsp
    Plain Eno salt- ¼ tsp
    Salt to taste
    Shredded coconut- half cup
    Chopped coriander- 2 tbsp
    Shredded ginger- 1 tsp
    Chopped green chillies- 1 tsp
    Mustard seeds- ½ tsp
    Cumin seeds- 1 tsp
    Asafetida- half tsp
    Curry leaves- 1 arc
    Fried cashew nuts- 2 tbsp
    Ghee- 2 tbsp
    Oil- 1 tsp

    Procedure:

    Heat a pan and pour the ghee and the oil.
    Add the mustard seeds and when they splutter add the cumin seeds with the asafetida.
    Immediately add the ginger, green chillies, curry leaves and coriander leaves.
    Fry for a few minutes on slow fire.
    Add the semolina and fry it for some minutes until an aroma floats on the air.
    There is no need to fry it to golden brown.
    When cooled, add the fresh curd along with the baking powder, salt and the Eno salt.
    The consistency of the batter must be like idli batter.
    Let it stand like that for 30 minutes.
    By this time the semolina would have sucked all the water in the curd.
    So enough curd and water should be added again for the idli batter consistency.
    Now add the corn, capsicum, cashew nuts, carrot and shredded coconut.
    Mix well and pour the batter in the greased idli moulds.
    Steam the rawa idlies for 10 minutes.
    Now the delicious rawa idli is ready!
    Coconut and kara chutney are most suitable for this rawa idli.
    [/code]

  9. #28
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    Thanks a lot Suja!

    Hope you will try this chicken podimas soon!

  10. #29
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    BANANA APPAM-1

    Dear Thattai!

    Here are two recipes for you to make banana appams!
    There is no need to ferment the mixture here!

    BANANA APPAM-1

    Ingredients:

    Ripe medium sized bananas-4
    Wheat flour- 2 ½ cups
    Cardamom powder- 1 tsp
    Mashed Jiggery- 1 cup
    Egg-1
    Soda bi carbonate- ¼ sp

    PROCEDURE:

    Sieve the flour.
    mash the bananas in a mixi to a smooth mixture.
    Add all the ingredients and make a smooth mixture like idli batter.
    Let it stand for 15 minutes.
    Heat a pan and pour enough oil.
    Pour a spoonful of appam mixture.
    When the bottom side is cooked to golden brown, flip the other side to cook well.
    Thus finish all the batter.

    NB: this mixture can be made as a thick dough like ‘athirasam mixture’ and fried like athirasam. This is called as ‘Banana adhirasam’!






  11. #30
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    BANANA APPAM-2

    BANANA APPAM-2

    Ingredients:

    Medium sized ripe banana-4
    Wheat flour- 1 cup
    Fine semolina- half cup
    Soda bi carbonate- ¼ tsp
    Shredded coconut- half cup
    Chopped cashew nuts-6
    Sugar- 1 cup

    Procedure:

    Mash the bananas in the mixi to a smooth paste.
    Mix in all the ingredients to make a batter like idli batter.
    Let it stand for 30 minutes.
    Heat a pan and pour enough oil.
    Pour a spoonful of appam mixture.
    When the bottom side is cooked to golden brown, flip the other side to cook well.
    Thus finish all the batter.
    The delicious banana appam is ready now!!

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