Tamilnadu Delicacies

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Tamilnadu Delicacies Tamilnadu Delicacies

Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
All times in EST +10:30 for IST.

Dear hubbers,
I am from Thanjavur in Tamilnadu eventhough I am residing in the middle East for the past 27 years. Thanjavur is famous for its filter coffee as Mayiladuthurai is famous for its masal vadai,Kumbakonam is known for its 'kothsu',chetti Nadu[Which consists of Karaikudi,pudhukkottai,sivakangai] is famous for its paniyarams,appams,chicken specials etc,thirunelveli is famous for its 'sothi kuzambu'and Madurai is famous for its briyanis.I really wish to bring out the specials of tamilnadu in this thread so that each and every hubber could be benefitied from it.I also wish to share the recipes from my collection with all of you. All the hubbers from various districts could share their precious recipes here.Here I really miss Mrs.Soma who shared her valuable recipes from rare vegetables. First I am starting with the 'tiffen varieties'.

AAPPAM[with boiled rice]
Ingredients needed:
Boiled rice-1/2 kilo
black gram-one handful,
fenugreek seeds-1sp
thich fresh curd-1/2 cup
one day old cooked rice-1 handful
enough salt to taste
Method:
soak the rice and the black gram with the f.seeds seperately for 8 to 12 hours.
Grind the black gram first and when the batter is soft enough add the cooked rice and the curd and grind it very smoothly.
Then grind the boiled rice seperately to a fine consistency.
Mix both batter very well and let it ferment for the whole night.
In the morning you can make fresh aappams.In the Thanjavur side the accompaniment will be vellappaagu and thick coconut milk.At the serving time we can pour first vellappaagu over the hot aappam and then pour coconut milk occording to our taste.Some people enjoy the aappams with mutton stew or vegetable thengaipaal korma.

Responses:

Old responses
From: gv (@ h-68-165-169-2.snvacaid.covad.net) on: Thu Feb 26 14:06:04 EST 2004

Dear Mrs. Mano
I am a silent reader of ur recipes. can you pls send the attachement of all ur recipes to
gv_viswa@yahoo.com
From: aarthi (@ 206.70.243.251) on: Thu Feb 26 17:58:17 EST 2004

Hi gv,
I have sent the recipes on the behalf on Mrs.Mano.
Let me know if you have got them.
Mrs. Mano, if you wish I can forward your recipes to whoever requests them, as I am on the net more often.
When you find the time, can you also post the recipe for rava dosai?
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu Feb 26 18:52:24 EST 2004

Dear Mrs.Mano,
Received your mail. Thanks a lot.
From: Seetha Bala (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net) on: Thu Feb 26 18:58:33 EST 2004

thanks Mrs Mano. I will sure try this and give my feedback.
From: Seetha Bala (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net) on: Thu Feb 26 18:59:42 EST 2004

Dear Aarthi:

I wud appreciate if u can mail me the old recipes of Mrs Mano to Seetha_1@excite.com.
From: Shanthy (@ ip-82-48.dot.net.au) on: Thu Feb 26 19:35:12 EST 2004

Dear Preethi

Panang kalkandu is a kind of rock sugar made from panam pathaneer (a sweet drink) which is extrated from the flower of palmera tree (panai maram). This is freely available in Jaffna, Srilanka. Try any Srilankan spice shops. Kalkandu means rock sugar. Hope this helps you.
From: Shanthy (@ ip-82-48.dot.net.au) on: Thu Feb 26 20:02:38 EST 2004

Dear Aarthi

I am glad to see your message about Mrs Mano's recipe collection. Could you please send it to me.
Thank you

Shanthy
From: Lakshmi (@ host-216-76-234-44.hsv.bellsouth.net) on: Thu Feb 26 21:27:37 EST 2004

Dear Mrs. Mano,

Still awaiting your answer for my questions re. how to cut frozen raw paneer into cubes, and any vegetarian recipes using soy chunks. Sorry to trouble you repeatedly with my questions amidst your busy schedule.
Thank you.
From: Uma (@ 203.116.61.131) on: Thu Feb 26 22:38:49 EST 2004

Hi Aarthi

Pls do note my e-mail id- umaravi@singnet.com.sg - about Mrs Mano's recipe collection. Could you please send it to me.
Thank you

Uma
From: uma (@ 203.116.61.131) on: Fri Feb 27 02:49:15 EST 2004

Dear Mrs Mano
thanks for the recipes attachment sent to my e-mail.
take care
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 27 06:29:49 EST 2004

Hi Aarthi,

Can u send me too Mrs.Mano's recipe collection. Already, I copied all of her recipes in a word document, still, just want to make sure that I did not miss anything.

Mrs.Mano, how is ur health? Recently, I sent u a mail, still, no reply from ur end!! I dont even get failure notice of delivery.

Thank u all
From: Mrs.Mano (@ 213.42.2.26) on: Fri Feb 27 07:07:44 EST 2004

Dear R!
Again I havent received yr mail. I couldnt understand what went wrong in between. Hence I have sent another email with the attachment of my recipes FROM ANOTHER ID. Hope this time I will receive yr reply.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 27 09:28:24 EST 2004

Mrs.Mano, That is too bad. I am really so surprised because I never face this kind of prob.,

Anyway, I have sent a test msg from a different account. Let me know, if u receive them.

Recently, I tried ur jeera rasam and Kidney beans with potato fry. They both were really good; with jeera rasam-dont have to take with rice, can drink and my hub., actually did that.

Thanks once again.
From: Sadhana Pinnepalli (@ user-0cev7m2.cable.mindspring.com) on: Fri Feb 27 10:00:20 EST 2004

Aarthi dear,

Please send me Mrs. Mano's recipe collection. Thnks to u and Mrs. Mano cheers. Hope to meet u someday in real life.

Take care.

Best regards,
Sadhana Pinnepalli at p_sadhana_d@yahoo.com
From: Mrs.Mano (@ 213.42.2.26) on: Fri Feb 27 10:09:12 EST 2004

Dear Aarthi!
There is no objection if you could send my recipes attachment to the friends who are asking them and it really is a help indeed. Thank you very much for the same
From: Sakshi (@ 150.104.125.221) on: Fri Feb 27 10:16:42 EST 2004

Hiii Aarthi

Can you send me Mrs Mano's recipe collection.My email id is sakshi_04@yahoo.co.in
thank you very much.i have been searching and searching for all the recipes from a long time.
Bye
Sakshi
From: aarthi (@ 206.70.243.251) on: Fri Feb 27 10:23:23 EST 2004

Hi,
Hope the collection has reached most of you.
R & shanty, please give your mail id's so that I can send them to you.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Feb 27 10:28:51 EST 2004

Thanks aarthi.

My mail id is vplusplus@hotmail.com and rama_venkatesh@hotmail.com.

Pls send them to the above two ids.

Thanks for ur favor.
From: aarthi (@ 206.70.243.251) on: Fri Feb 27 11:32:55 EST 2004

Done R!
Happy cooking!
From: Mrs.Mano (@ 195.229.241.164) on: Fri Feb 27 12:44:59 EST 2004

Hello R!
Thanks for the feedback on Jeeraka rasam. This is the most favourite rasam for my family.
I have received yr test mail atlast and sent back a reply just now.
From: Mrs.Mano (@ 195.229.241.164) on: Fri Feb 27 12:48:02 EST 2004

Dear Lakshmi!
Welcome to the forum hub. Thanks for the compliments also!
I regret for the delay in replying for you. I needed some extra time to write down the recipes you have asked.
The paneer you have bought might have not been pressed with a perfect weight. After having drained all the whey water, the milk residue should be pressed tightly with a perfect weight for some time so that the paneer we get will be firm and could be easily cut into squired or desired shapes when we need. You can try to cut it in semi -frozen condition and may be this will help.
Here are two recipes on Soya balls.
SOYA BALLS VEGETABLE MASALA:
Soak 1 cup of soya balls in hot water for 15 minutes. Then drain the water completely. Squeeze the water out of the soya balls with the help of yr fingers. Then pour cold water on it and again soak for 5 minutes. Then again drain the water completely and squeeze out the extra water. Heat a kadai and pour 4 or 5 tbsp oil. When the oil becomes hot, add 1sp cumin seeds, 1 cup of chopped onions, 2 cups of chopped tomatoes and 1sp turmeric powder. Fry the vegetables until the tomatoes are mashed finely and the oil oozes on the surface. Now add 1 cup of diced potato, 2 handfuls of diced cauliflower and the soya balls with 4 cups of water. Add enough salt to it. When the vegetables are half-cooked, grind 1 cup of shredded coconut with 1sp fennel seeds, 3 garlic flakes and 4 green chillies into a paste and add this to the masala. Also add 1sp chili powder and mix well. Let the gravy simmer until you get the desired consistency. Add 2tbsp chopped coriander leaves and mix well.
SOYA FRY.
Soak 1 cup of soya chunks or soya balls and drain all the excess water in the way mentioned above. Then put them in a mixi and run for a second. They will change like shredded coconut. Heat a kadai and pour 4tbsp oil. When the oil becomes hot, add 1/2 cup of chopped onions and fry them to a light brown colour. Then add 1/2 cup of chopped tomatoes, 1tsp chopped green chillies, 1sp chilli powder, 1sp turmeric powder, 1/2 cup of chopped capsicum , 1/2sp ginger paste, 1/2sp garlic paste and 1sp fennel seeds powder and fry well until all the water is evaporated and the vegetables are mashed well. Now add the soya chucnks with 2tbsp chopped coriander leaves and fry well for a few minutes. Lastly add Ľ cup of fresh coconut, put off the fire and mix well
From: Mrs.Mano (@ 195.229.241.164) on: Fri Feb 27 13:29:03 EST 2004

Dear Seetha!
Here I am re-pasting my recipe of sambar sadham. The recipe for kadhamba sadham also follows.
SAMBAR SADHAM:
Wash 2 cups of raw rice with 1 cup of thuar dhal and add 7 1/2 cups of water to it. Add enough salt to it. Pressure cook this upto 5 to 6 whistles.Soak a lime sized tamarind for 1/2 hour and extract the juice out of it. Dry fry 1sp fenugreek seeds, 4 red chillies, coriander seeds 4sp, 2sp pottukkadalai, 2sp bengal gram, 1sp kuskus, and 10 peppercorn.In a little oil fry a small piece of asafoetida. Powder these spices. Heat a kadai and add 3tbsp oil and 3tbsp ghee. Add 1sp mustard seeds. when they splutter add 2 chopped onions and 4 slit green chillies. fry well for a few minutes. Add 2 cups of chopped tomatoes and cook for some minutes until the oil floats on the top. Add 3 chopped brinjals[small size-if possible -naattu katharikkai] and fry for a few minutes. Then add 1 shredded carrot and 1 shredded potato. Mix well and fry for a few minutes. Now add the tamarind extract. Add 1sp turmeric powder and enough salt. Let it simmer for a few minutes until its raw flavour goes and the gravy thickens. Then add the powder and mix well. Reduce the fire. Now add the cooked rice and dhal and mix well. Add chopped coriander leaves, curry leaves and more ghee. Mix well and put off the fire
KADHAMBA SADHAM:
Soak a big lime- sized tamarind in water for one hour and then extract its thick juice. Wash 1 cup of raw rice and 1/2 cup of tuar dal and then add 4 cups of water to it. Add enough salt and mix well. Pressure cook this rice and dal up to 5 or 6 whistles. In a kadai, add 5tbsp of oil and heat it. When the oil becomes hot, add 1sp mustards seeds and when they splutter, add 1sp fenugreek seeds, 4 slit green chillies, and 1sp asafoetida powder. Fry well for a few seconds and then add 3tbsp green peas, 1 cup of diced brinjals, pieces of two drumsticks, 1 cup of chopped tomatoes, 1 cup of diced potatoes, 1/2 cup of diced pumpkin and 1sp of turmeric powder. Fry well on a medium fire until all the vegetables are well cooked. Then add the tamarind extract, 1sp crushed jaggery, and 1sp sambar podi. Let the masala simmer for a few minutes. Then add the rice and dal. Cook on a slow fire until the rice is well blended and thickened. Add chopped coriander leaves and curry leaves and mix well. Pour 3tbsp ghee. Heat a small pan and pour 2sp oil. Fry 11/2 sp Bengal gram, 11/2sp black gram, 2 red chillies and 2tbsp shredded coconut to a golden brown colour and powder it finely. Sprinkle this podi on top of the rice and slightly mix the rice once.
From: di (@ 12.46.199.130) on: Fri Feb 27 14:44:28 EST 2004

hi Mrs Mano,
can you plz send me all your recipes posted to my email address sagi_76_22@hotmail.com
thanks

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