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: Kamakshi (@ 195.229.241.170) on: Fri Feb 27 15:30:07 EST 2004

Dear Mrs.Mano,

hanks so much for posting seedai recipe; I was eagerly waiting for it & am going to try it out soon. And please do post the recipe for microwave paalgova whenever you have time because I don't know how to do it ; can this paalgova be used in sweet recipes which ask for sweet gova ?
Lots of thanks,
Kamakshi.
From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Fri Feb 27 15:53:03 EST 2004

In the Appam recipe, boiled rice is used. Is boiled rice same as parboiled rice?

Also, since many people are interested in Mrs. Mano recipe, could you please have place in your site were we could view all her recipes.
Thanks.
From: P (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Fri Feb 27 20:16:11 EST 2004

Could you please send me Mrs. Mano's recipe. Also, could you send me Mrs.Soma's recipe mentioned above, if still available. Thanks.
From: Lakshmi (@ host-216-76-233-123.hsv.bellsouth.net) on: Fri Feb 27 20:57:50 EST 2004

Dear Mrs. Mano,

Thanks a million for posting the soya balls vegetable masala and soya fry. I am going to try out soya balls vegetable masala for dinner tonight. I will let you know about the results...

Re. cutting frozen paneer, I thawed in the microwave and then cut it. Even then it came out crumbling. Please tell me where I went wrong.

Again, I want to thank you for your response and recipes. And I want to tell you that your sambar sadam is a hit in my home. My husband just loves it.
From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Sat Feb 28 10:31:09 EST 2004

Hello Mrs.Mano,

Thanks for the recipes. I tried making aapam with raw rice,coconut,yeast and the broken rice rawa paste but it didn't come out well. It has a strong yeast flavour and the aapam is kind of glue like. Its not soft and its kind of gelatenous and thick. I'm not sure where I went wrong. Please help me out. Thanks.
From: Lakshmi (@ host-216-76-233-31.hsv.bellsouth.net) on: Sat Feb 28 22:48:15 EST 2004

Dear Mrs. Mano,

Wanted to tell you that the soya chunks veggie masala came out very well. It was yummy. Thank you for giving such a wonderful recipe.
From: Mrs.Mano (@ 213.42.2.26) on: Sat Feb 28 23:07:00 EST 2004

Hello Palavi!
You can get some of Mrs.Soma's recipes from the following link.You must search in the old responses.
http://forumhub.com/southfood/6960.06.22.01.html
If you could send me yr mail ID, then I will send you an attachment of my recipes.
From: Mrs.Mano (@ 213.42.2.26) on: Sun Feb 29 13:42:36 EST 2004

Dear Kavitha[KH]!
As you have assumed, may be the red kidney beans over-cooked. Only with experience, you can get more and more good results. Try to pressure-cook with less whistles. Then mix the masala and microwave it. You can get a good and crisp fry with micro oven.
With red kidney beans you can prepare puli kuzhambu.
You have previously asked me some chettinadu recipes. Here I am posting some of them.
CHETTINADU CHICKEN GRAVY:
Powder finely 3 pieces chinnamon, 2 bay leaves, 2 coves and 2 cardamoms finely. In a tsp of oil fry 2 red chillies, 1sp fennel seeds, 2sp poppy seeds, 1tbsp puffed Bengal gram[pottukadalai] and a handful of shredded coconut to a golden brown color and then grind to a fine paste. Heat a kadai and pour 4 to 5 tbsp oil. When the oil becomes hot add 4 chopped onion and fry for a few minutes until it changes into a light brown colour. Then add 4 big tomatoes which are finely chopped with 10 red chillies, 1tbsp ginger paste, 1tbsp garlic paste, 1sp turmeric powder, and fry well until the tomatoes are changed into a fine paste and the oil floats on the surface. Add the pieces of 1 big chicken[1kg to 11/4kg] , 3sp coriander powder, 3sp chilli powder, the ground paste and enough salt with 1 cup of water. Cook on medium fire until the chicken is well cooked. Garnish with coriander leaves and curry leaves.
KAIMAH THOKKU:[MINCED MUTTON THOKKU]
Heat a kadai and add 500gms of minced mutton with 1sp turmeric powder, 1 cup of water, 1sp ginger paste, 1sp garlic paste, 8 finely chopped onions, 5 green chillies, 1/4sp pepper powder, 1tbsp chilli powder and enough salt to it. Close with a lid and cook under medium fire until the mutton is well cooked.
Heat another kadai and pour 4tbsp oil. When the oil becomes hot, add 4 chopped tomatoes with ½ turmeric powder, 1/4sp cinnamon powder, 1/4sp cloves powder, 1/2sp cardamom powder, one handful of curry leaves, and one handful of chopped cashew nuts and fry for a few minutes. Then add the cooked mince and fry for some more minutes until all the things are blended well and the mince comes to a thokku consistency.
From: Mrs.Mano (@ 213.42.2.26) on: Sun Feb 29 14:39:14 EST 2004

Dear Lakshmi!
thanks for the feedback on my recipes of Sambar sadham and soya vegetable masala.
If the panneer is not well compressed, then definitely it will break while cutting it.
From: sakshi (@ adsl-18-243-165.gnv.bellsouth.net) on: Sun Feb 29 17:56:07 EST 2004

Hii Aarthi
thank you again for sending me the recipes
sakshi
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Sun Feb 29 18:11:50 EST 2004

Dear Mrs.Mano,
Thanks a lot for the recipes. I'll try them and let you know it. Take care of your health!
From: Anjana (@ cache106.156ce.maxonline.com.sg) on: Sun Feb 29 23:55:21 EST 2004

Dear Mrs Mano,

Do u know how to make venthaya rasam ?
If u have pls post it ..
From: Mrs.Mano (@ 213.42.2.26) on: Mon Mar 1 00:12:41 EST 2004

Dear LT!
Have you bought a good quality of yeast? And also, when we mix the yeast with warm water, the water should not be very hot. If we dip our finger in the water, we could bear the heat. After mixing with yeast, there will be a foaming top layer after 15 minutes. Then you must mix it and then pour it into the batter. Never once it failed with me and aappams will be very soft once the batter is fermented well. I hope this explanation will be helpful to you.
From: Mrs.Mano (@ 213.42.2.26) on: Mon Mar 1 00:14:10 EST 2004

Dear Kamakshi!
Here I am posting the recipe for Palgova[microwave]. You can use this palgova for the recipes which ask for sweetened gova.
PALGOVA [MICROWAVE]:
Add 1 tin condensed milk[450gms to 500gms], 9tbsp full cream milk powder, and 2tbsp fresh curd to a microwave bowl and mix with a spoon thoroughly. Microwave it in HIGH for 3 minutes at first. Then take the bowl out of the oven and mix well. Then again microwave it for 11/2 to 2 minutes in HIGH. Then if you need, you must microwave it for some more minutes. But do not forget to take it out and mix well after every minute.
From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Mon Mar 1 07:07:55 EST 2004

Dear Mrs. Mano,
Thank You. Could you please send your recipies to snowflakes_nj@yahoo.com. Thanks.
From: Palavi (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Mon Mar 1 12:31:00 EST 2004

Thanks Mrs. Mano for sending me the recipies.
From: Lakshmi (@ evc-4-47.shsu.edu) on: Mon Mar 1 12:57:45 EST 2004

Mrs.Mano,

Your palgova recipe turned out great!Can you please email me your recipes at Lakme63@hotmail.com?
From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Mon Mar 1 13:16:46 EST 2004

Hello Mrs.Mano,
Thanks for reply. But I have a doubt regarding that particular recipe. I find that this recipe does not call for any Urad dhal, so I think that the yeast makes up for that. But it calls for a spoon of yeast? I felt that it was a bit too much as there was a strong yeast smell. The batter was really bubbling. (It hind of reminded me of my days in the chem lab). I ground the batter a little loose than you had said. Did it cause it to flop?
From: di (@ 12.46.199.130) on: Mon Mar 1 14:52:17 EST 2004

hi Mrs Mano,
thank you for emailing me your recipes!
From: di (@ 12.46.199.130) on: Mon Mar 1 14:52:26 EST 2004

hi Mrs Mano,
thank you for emailing me your recipes!
From: Sakshi (@ 150.104.127.221) on: Mon Mar 1 15:25:57 EST 2004

Hi Mrs Mano
Can you please tell me some easy sweets to prepare but which looks fancy.i know good desserts take lot of time but since i have no time i would like to know some easy sweets.what is palgova?is it a sweet?

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