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: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 3 11:12:36 EST 2004

Thanks, Mrs.Mano for explaining.

I have one more doubt-whenever I prepare batter for idlis, the idlis are soft for the first few days. After 4 or 5 days, if I make idlis, it is becoming little hard and not good to eat. So, have no other choice, shd do dosa only. Is there any way to avoid this prob.,?

Becoz of this prob., uses upper batter to make idly and prepares dosa with the lower batter.

Thanks and Regards
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 3 11:20:13 EST 2004

Kz, I think that we shd go for peninsula kitchen or open air(solar cooking?) kitchen. In that way, we can all be safe incl. our families.

I dont think that it is not because of dhal. Because, we are all using the same dal. Do u grind in grinder or mixie? Try grinding with a very little amt of water, in that way, your shape will come without any prob.,

Yes, sour and crispy is jilebi. For jangiri, we use urad dhal and after grinding, can start making it right away whereas for jangiri, the batter is different.

I think that jangiri is famous in South India only whereas Jilebi is for North India.

Since I dont have seedai recipe in hand, will send it to your mail id by today evening. BTW, tried Mrs.Mano's recipe of seedai and it was also good.

good luck with your vada experiment(just kidding)!!
From: deepa (@ adsl-68-122-3-61.dsl.pltn13.pacbell.net) on: Wed Nov 3 14:44:14 EST 2004

hello mrs mano,
could u send me recipe of gourd koottu in which groundnuts are also used
From: Kz (@ bgp527799bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 3 16:55:07 EST 2004

Hi R,
Thanks. I grind in mixie only, will try grinding it with less water this time.
So is making jangiri easy?i like jangiri but not jilebi.
Kz
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 3 18:00:12 EST 2004

Hi Kz,

Only once, tried making jangiri. Though it was not like saravana bhavan jangiri, it was a decent one. Except for the thickness, rest were really good. For the thickness, have to put more rounds and spirals.

Heard that it is much much easier if you grind dal in grinder while making jangiri becoz have to grind it for a little longer and have to make sure that no dhal shd remain as full.

When I was doing, one dal got stuck in the cake cone, and while was pressing it, the first half got cut and fell into the oil becoz of the pressure!! Then, we bought and made 25 jangiris etc. a diff., story. So, try with a min., qty which is safer and easier.

I too dont like jilebi, but need a variation from Diwali to Diwali. So, thought of experimenting a new sweet!!

Bye
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 3 19:36:22 EST 2004

And Kz, for seedai, with raw rice, the taste will be better. But, because of the time constraint, makes with rice flour too.

Raw rice or flour 1 cup
Urad dhal or flour 1 spoon
Butter 1 tsp
salt, soaked jeera or til(make sure til is cleaned well)
coconut grated

If u use rice, wash and soak them in water for an hr. Dry it in a paper, grind in mixie, sieve it well.

Dry fry the flour in a vanali till the consistency of kola maavu. This will applicable to ready made rice flour too.

Similarly, fry dhal till golden color comes and grind nicely. Sieve after grinding in both flours.

Now, mix with coconut, salt, jeera, hing and melted butter. If necessary add a little amount of water to make balls(batter shd be little dry). Start making irregular shaped balls, not a perfect one. That is how, my mother use to say.

Some people dont add water. With the coconut wetness itself, they make balls though it is little stress to do. Deep fry and enjoy the seedai.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 3 19:37:58 EST 2004

sorry, it is not batter..dough shd be little..
From: Lakshmi (@ host-216-76-233-23.hsv.bellsouth.net) on: Thu Nov 4 00:43:06 EST 2004

Dear Mrs. Mano,

Thanks a lot for the web sites.

Take care
From: Kz (@ bgp529212bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 4 10:40:29 EST 2004

Hi R,
Thanks a lot for the seedai recipe, i have noted it, i will try it and let u know. Can u send me the jangiri recipe too, i wont be trying for this diwali but may be later. as u say i am also bored of doing the same sweets/karam and need variety. I once bought jangiri here and it was not good.
Regarding the idly batter, do u divide the maavu in 3 or 4 vessels or put the whole batter in one vessel, i too use the upper batter for idly and lower batter for dosa. have u tried freezing the idly batter? i heard that it is good until a month but not sure.
Kz
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 4 10:55:10 EST 2004

Will send the jangiri recipe soon..

Regarding idly maavu, I use to keep in two vessels since put 6 cups : 1 1/2 cup in the ratio. So, it will come for a week or lesser than that.

Since the lower batter is not at all good for making idly, dont have any choice; so am making dosa.

This time, I exhausted a container's batter in a couple of days, so the lower batter was also nice for idlies. If I keep a little longer say more than 4 days, that is it; the idlies will be harder.

Have not tried freezing the batter since I dont prefer taking frozen ones (of course, exceptional things like veg., ).

Bye.
From: Kz (@ bgp528531bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 4 13:42:57 EST 2004

Hi R,
I too use 6: 1 1/2 cups ratio,but put in 3 vessels, but whatever maybe the lower batter is notgood for idly sometimes i do rawa dosa etc if the maavu is too sour.
Kz
From: Mrs.Mano (@ 213.42.2.28) on: Thu Nov 4 14:27:24 EST 2004

Hello Gowri!
I couldnt understand which gourd recipe you are asking for? snake gourd or bitter gourd or bottle gourd? Please clarify.
From: Mrs.Mano (@ 213.42.2.28) on: Thu Nov 4 14:34:57 EST 2004

Dear KZ!
If the batter is not thick, then the batter will oozes out and you can not get a good shape. The batter must be very thick. You can add onions, green chillies, curry leaves etc., always. The vadais will not be much oily if we add lentils and rice with the black gram while grinding. Whole black gram yields good vadais always.
From: Mrs.Mano (@ 213.42.2.22) on: Thu Nov 4 14:40:37 EST 2004

Hello R!
According to the quality of the rice and the black gram, the softness of the idlis changes always. You can get soft idlis with the whole black gram. As we are keeping the batter in the fridge, after 5 days, the batter's quality somewhat changes and it yeilds hard idlis. But try with the whole black gram. Then if you add 1 cup of raw rice with 4 cups of boiled rice, the idlis will be very soft.
From: Kz (@ bgp529212bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 4 15:26:39 EST 2004

Thankyou Mrs.Mano,
I will try with whole black gram dhal, i usually add onions and curry leaves, this time i added carrot( thin strips) and the taste was good, more colourful.
Kz
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 4 21:21:41 EST 2004

Thanks, Mrs.Mano. Will follow your method (adding raw rice) next time.

Bye
From: KH (@ ip68-106-165-80.br.no.cox.net) on: Fri Nov 5 01:24:57 EST 2004

Dear Mrs. Mano,

Today prepared ur Ribbon pakoda 1 and it came out really good.

Thank you so much for ur excellent recipes!

Take care and have a good day!
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Fri Nov 5 08:35:15 EST 2004

http://vegweb.com/food/ethnic/419.shtml

Kz, I prepared jangiri 4 yrs back, so that site itself has now gone. But, this URL-they have explained the same way as I made then.

Good luck!
From: Kz (@ bgp529212bgs.ebrnsw01.nj.comcast.net) on: Fri Nov 5 12:42:46 EST 2004

Hi R,
Thanks a lot for the link, i went thro it,what did u use to pipe the batter , cloth or any other method, 2 cups is our alakku or US measuring cup.
Thanks a lot, bye
Kz
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Fri Nov 5 13:18:49 EST 2004

We used the "Decorating bag"-the one Americans use to decorate on the cake, that is really nice. If you feel that the jangiri is not thick, put two more circles(one circle might be thinner).

Just note down the measurement; I used my tumbler, that is how use to make all kinds of sweets. Aalakku or cup or our tumbler-does not matter. If you take any of them, just use the same for rest of the ingredients like sugar, ghee etc.(made laddu using my tumbler as a measuring cup and passed it also!!) Then, u will get the consistency without any problem. That is 100 % sure.

Bye.
From: Kz (@ bgp529212bgs.ebrnsw01.nj.comcast.net) on: Fri Nov 5 19:09:32 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

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