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: Kz (@ bgp529212bgs.ebrnsw01.nj.comcast.net) on: Fri Nov 5 19:09:53 EST 2004

Thankyou R, For decorating bag, i have one with a writing tip, which i use to write names on the cake, i thought that would be thin. will it increase in size after frying? if it ownt increase then may be i could get a bigger tip. did u use any tip inside the decorating bag?
Sorry for the trouble, i am asking so many question.thanks.
Kz
From: L (@ syru202-177.syr.edu) on: Sat Nov 6 13:27:33 EST 2004

when is diwali 11 or 12? thanks. please let me know soon.
From: Mrs.Mano (@ 213.42.2.28) on: Sat Nov 6 14:37:07 EST 2004

Hello L!
Deepavali is coming on 11th November.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Sat Nov 6 17:37:52 EST 2004

Kz, if you make mullu or medhu thenkuzhal, how the shape will come out finally..the same way, ok.

But, before that, take out the longer one which has already fixed while we buy and try one by one-the other 4 pieces. Because, the longer one-it comes very fast, I think. Try in the batter itself before you do in the oil.

Just now, I was done with jilebi. Only one cone piece came out perfectly.

One thing forgot to say, with cone, the shape will differ a bit than what you make thro cloth.

At the same time,it is really convenient and no messy work at all like with the cloth. Even, starters like us can do very well with the cone.

Inside the decorating bag, dont use anything. Remove the cap, the one which has already on the cone, and as I said earlier, try one by one.

Hope I am clear.

Bye.
From: Kamakshi (@ 195.229.241.187) on: Sun Nov 7 07:08:53 EST 2004

Dear Mrs.Mano & aps,
Thanks very very much for your detailed explanations. Aps, should I roast the peanuts in dry pan (without oil) or if oil is to be used, how much oil must I use for 1 cup of nuts? Can I do the same roasting for cashews also?
Mrs.Mano, the punnakku chutney recipe is from the recipes sent by Mr.Guns, alongwith the rice dishes of Mrs.Revathy Shanmugam, there are 4 dishes under the group 'Giramathu Kaimanam'. My neighbour has translated for me, as it was in Tamil. Maybe you also have it with you? Anyway, I'm posting the recipe for the adai & the chutney to accompany it. The other 3 dishes are Maravallikizhangu Puttu, Karuppatti Paniyaram and Verkadalai Podi. If you want, I can post these 3 also.
Thanks & Bye.
From: Kamakshi (@ 195.229.241.187) on: Sun Nov 7 07:09:44 EST 2004

THATTAI PAYIRU ADAI
Soak 1 cup thattai payiru for at least 6 hrs. Then drain the water, and grind the payaru with 2 dried red chillies, 1/2 tsp. jeera or sombu, and salt to a coarse paste. To the ground paste, add 10 small sambar onions, chopped fine, 2 chopped green chillies, 1/2 cup of grated coconut, curry leaves & coriander leaves, and mix well. Heat up a pan , spread some oil and make flat , thick, small adais of the batter. { To reduce the gas which this payaru could cause, you can add garlic and asafoetida powder to the batter}.

PEANUT PUNNAKKU CHUTNEY
Heat 2 Tbsp. oil in a pan. Add 6 dry red chillies, 1 Tbsp. urad dal and 1/4 tsp. asafoetida powder and fry a little. Then add 1/2 cup of peanut punnakku, 2 pods garlic, 2 Tbsp. grated coconut, then finally add little curry leaves, coriander leaves, salt, small gooseberry size tamarind. Fry a little , remove from stove . When cool grind to a fine paste, chutney is ready.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Sun Nov 7 12:01:47 EST 2004

Kamakshi, can u tell me English or Hindi name for thattai payaru?

Thanks and Bye.
From: Mrs.Mano (@ 213.42.2.28) on: Sun Nov 7 14:19:03 EST 2004

I am posting here a few sweet recipes for Deepavali.
SWEET MURUKKU:
Ingredients needed:
Raw rice flour- 4 cups, roasted and ground green gram powder- 1 cup, half coconut, sugar- ½ cup, butter- 50 gm, salt, sesame seeds- 2sp, asafetida powder- 1 tsp enough oil to fry
Procedure:
Sieve the flours. Grind the coconut finely and add it to the flours with sesame seeds, a pinch of salt, butter and asafetida powder. Boil the sugar with very little water until it melts and then add it to the flours and mix well and knead to soft dough. Press small pieces of murukku in hot oil with the help of murukku presser.
From: Mrs.Mano (@ 213.42.2.28) on: Sun Nov 7 14:19:35 EST 2004

SAGO ADHIRASAM:
Ingredients:
Sago- 100gms, semolina- 1 cup, shredded coconut- 1 cup, cardamom powder- 1 tsp, sugar- 100gms, pinch of salt, enough oil to fry.
Procedure:
Soak the sago in water for 1 hour and then drain it in a colander. Knead it with the fingers. Then add the semolina with the salt and knead well. Then add the other ingredients and knead well. Now you can get the adhirasam batter. Make adhirasams and fry in the hot oil.
From: Mrs.Mano (@ 213.42.2.26) on: Sun Nov 7 14:22:14 EST 2004

Dear Kamakshi!
Thanks a lot for the chutney recipe. Actually I have seen the magazine in which the recipes were published[I am buying it regularly] But I think that I have missed to note it some how.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Sun Nov 7 15:42:24 EST 2004

Thanks, Mrs.Mano for posting all new recipes; that too, sago athirasam-quite interesting.

Can I substitute kaaram in the place of sweet for the thenkuzhal?

Prepared jilebi as per yr recipe and it came out nicely. Thanks a lot..

Happy Deepavali to you and yr family!!

Bye.
From: advise (@ 219.93.213.170) on: Mon Nov 8 02:20:22 EST 2004

To avoid spluttering seedai, leave the seedai balls to dry for at least 30 mins, before frying them.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 8 05:33:57 EST 2004

Mrs.Mano, is there any water to be added for the athirasam recipe??

Thanks for replying in advance.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 8 05:42:09 EST 2004

One more doubt, if there is no syrup, how the sugar will get dissolved? Can you pls explain?
From: Mrs.Mano (@ 195.229.241.187) on: Mon Nov 8 06:36:03 EST 2004

Dear R!
Thanks a lot for the feedback on jilebi. We can make thenkuzhal with raw ric and fried green gram flourS. But that is a different recipe. In sago adhirasam- just knead more and more and every thing will be combined to give the batter like the one we get for adhirasam. As we add sugar in it, there is no need for sugar syrup in this recipe.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 8 08:22:11 EST 2004

Thanks for explaining, but what I asked is though you knead more and more, the sugar will not dissolve completely, so it will stay still in the athirasam(vaayil thatupadum), right?

Can you clear me this part alone? sorry to disturb you again.
From: Kz (@ bgp528531bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 8 10:20:06 EST 2004

Hi R,
Thankyou for the help, i will go and check out in the stores for this decorating bag. Thanks for explaining.
bye
Kz
From: Mrs.Mano (@ 195.229.241.187) on: Mon Nov 8 22:40:12 EST 2004

Dear R!
I have already said that every thing will be combined to give a batter like the one we get for adhirasam. So there will be no problem for the sugar to dissolve.
From: uma (@ 202.148.164.235) on: Mon Nov 8 22:51:43 EST 2004

Hi Kamakshi,
I am one of the silent readers of this forum hub.. pls whatever you have translated recipes of mrs revathy shanmugam's pls post it here. it will benefit many others like me who love to cook and not able to read tamil. thanks in advance.
Have a Bright, Happy and Prosperous Deepavali!
From: Mrs.Mano (@ 195.229.241.187) on: Tue Nov 9 00:34:30 EST 2004

I WISH ALL THE HUBBERS A VERY HAPPY DEEPAVALI!
From: Kamakshi (@ 195.229.241.188) on: Tue Nov 9 18:06:13 EST 2004

Hi R,
Thattai payiru is called 'chowli' beans in hindi. I don't know the English name, though my malayalee friend & one keralite helper in the mill where I purchase these items, calls them as red karamani because they are similar in shape to our regular white karamani, but smaller in size & reddish brown in colour. Hope this helps you in finding it.
From: Kamakshi (@ 195.229.241.188) on: Tue Nov 9 18:07:18 EST 2004

Hi Mrs.Mano,
Best wishes to you & your family too, for a fantastic and joyous Deepavali !!
I have just this evening made your recipe for Almond Burfi and it has come just perfect, I'm so delighted. Thanks for all your good work.

Can you please suggest the best method for scraping coconut ? I have tried the 'aruval manai' from India but all of them break with the slightest pressing itself; the one which has a vacuum bottom & a handle to rotate the sharp end is also useless because we cannot control the coconut. Some other models are worse as the coconut falls into chunky pieces instead of being finely grated. Nowadays, I'm chopping the coconut by knife & then putting in mixie, but not happy with the texture . Hope you can give your good advise, whenever you are free, no hurry.
Thanks.
From: Kamakshi (@ 195.229.241.188) on: Tue Nov 9 18:08:00 EST 2004

Hi Uma,
Happy Deepavali to you too ! No probs. , I can post all the recipes , one by one. But I'll start after a couple of days (quite busy , obviously due to festival time ) and post the recipes regularly for you & the rest of our friends to enjoy. Bye.

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