Tamilnadu Delicacies

new Hub Mobile Latest Discussion Register FAQ Contact Us

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: Mrs.Mano (@ 213.42.2.26) on: Thu Feb 19 15:23:12 EST 2004

Hello Seetha!
Take 1/2 cup of thuar dal and 1/4 cup of bengal gram for the vathal kuzhambu podi.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu Feb 19 18:03:12 EST 2004

Hello Mrs.Mano,
How are you doing? I'm happy to hear from you and thanks a lot for posting the recipe. And about Aappam can you give ratios in cup measurement, i mean can i take 2 cups of boiled rice to 1/4 cup of black gram? can you please help me with it, because i want to try a small amt as don't get proper ferment batter in this climate.
Take care of your health!
From: Seetha (@ cs2417572-237.houston.rr.com) on: Thu Feb 19 18:20:50 EST 2004

Mrs. Mano,
Many thanks, I will try the vatral kuzhambu podi this weekend itself. Also, when my friend's mother used to make kadamba sadam, she would make a fresh podi that would give wonderful flavor to the rice and sprinkle it on top. Do you make something similar?
Thanks in advance ,
From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Fri Feb 20 02:03:36 EST 2004

Dear Mrs.Mano,

I made cashew chikki yesterday and your aapam (with boiled rice) today and needless to say both turned out perfect. Actually, I'm very thrilled with the result. It tasted just as it did when my mom used to make it. It was so incredibly soft. I have tried making aapam before and given up thinking that the quality of the rice here was what was making my aapam tough. Thanks a ton for this gem of a recipe. Could you please suggest some(veg/non-veg) side dishes for the aapam? Also, when you find time could you please post some recipes for making kesari and carrot halwa in the microwave oven.
From: Kamakshi (@ 195.229.241.168) on: Fri Feb 20 14:14:50 EST 2004

Glad to have you back Mrs.Mano .

Thanks for the curd setting process & I'll also check out KM Trading. Actually, just today evening , I saw some mud vessels in Families Supermarket (near Lamcy Plaza); but their lids were crooked, only 2 vessels were remaining & there is only one basic design. THe shopkeeper said more will come in 10 days. I'll let you know once I've made my purchase. Thanks.
From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Fri Feb 20 16:18:34 EST 2004

Hi Mrs mano,

Hope u are doing better now.I have a doubt.I prepared the vathakulambu podi given by you.Can u tell me the procedure to make the vathakulambu using that podi(Please give a simple one as iam going to india i have to ask my hubby to use the podi to do the vathakulamboo).Sorry for disturbing you Mrs mano.As iam leaving to india next week i am planning to make some podi for my hubby and store.I made your 2 types of parupu podi given by you and vathakulamboo podi for him(it came out very well.Thanks).Can u tell me some other podi's or instant mix which will go well with rice.He is a very busy person and i want to prepare some thing and store for him.Otherwise he will suffer.Thanks and once more sorry for bothering you.
thanks
Take care and get well soon
love from
kals
From: Seetha (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net) on: Fri Feb 20 20:47:18 EST 2004

Dear Mrs Mano:
Great to see you back in the forum!!

Yes i asked for you for gulab jamun recipe and I guess there's another Seetha who asked for it. I live in Chicago and I guess she lives in Houston(guessing seeing the id)anyway good to get new recipes!!
From: rajani (@ c-24-6-19-130.client.comcast.net) on: Fri Feb 20 20:48:58 EST 2004

hai all I have lots of ragi flour.Can any body suggest me with nice recipes
thanks all
rajani
From: Seetha (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net) on: Fri Feb 20 22:37:37 EST 2004

Dear Mrs Mano:

Can i request you for baduhsa recipe? Thanks in advance!!
From: Mrs.Mano (@ 213.42.2.26) on: Sat Feb 21 10:43:42 EST 2004

Hello KH!
I am recovering gradually and thanks for the kind words.
Regarding aappam, you can soak 2 cups of boiled rice, with 2tbsp black gram, and 1/2sp fenugreek seeds, and then grind with Ľ cup of cooked rice and Ľ cup of curd to a dosa-like batter. Let it ferment for 12 hours. Half an hour before making the aappams, add a pinch of soda bi carbonate to the batter and mix well.
From: Mrs.Mano (@ 213.42.2.26) on: Sat Feb 21 10:55:05 EST 2004

Dear Seetha!
It seems that there are two Seethas participating in this thread. It will be good if I can find any difference in both of you so that there will be no confusion when I reply with the recipes.
Kadhamba saatham is more or less like sambar sadham with the same measurements of rice and dhal. The spice powder and the vegetables are the differences. In my opinion, sambar satham is more delicious than the kadhamba satham. If you need the recipe of kadhamba sadham, then I will post it for you.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Sat Feb 21 11:16:35 EST 2004

Hello Mrs.Mano,
Thanks a lot and take care!
From: Seetha Bala (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net) on: Sat Feb 21 12:41:48 EST 2004

Dear Mrs Mano:
I am Seetha Bala,the one who asked for the gulab jamun recipe and now Badhusha.
From: quake (@ 202.68.154.210) on: Sat Feb 21 18:42:29 EST 2004

http://www.iomx.com
From: Lakshmi (@ host-216-76-232-20.hsv.bellsouth.net) on: Sun Feb 22 01:00:42 EST 2004

Dear Mrs.Mano,

I am a silent reader of your recipes and I enjoy this thread very much. Your recipes always turn out to be so perfect! I have a question for you and hope you will find time to answer this. I bought some raw paneer(frozen) from the indian store. I thawed it and when I cut it into cubes they crumbled and I didnt get even a single perfect cube. Why is this and what is the method for cutting them into perfect cubes? Should we thaw it or not? Or is there any other method that I am not aware of?

Also I have another question. I have a packet of Nutrela soy chunks. Can you give some recipes using soy chunks that we can make as an entree? I am a vegetarian, so please give me some vegetarian recipes.

Thanks so much in advance.
From: Seetha (@ cs2417572-237.houston.rr.com) on: Sun Feb 22 03:04:47 EST 2004

Dear Mrs. Mano,
PLease do post the recipe for kadamba sadam and sambar sadam, whenever you get some time.

Thanks
Seetha.
From: Seetha Bala (@ ppp-68-251-39-241.dsl.chcgil.ameritech.net) on: Sun Feb 22 11:42:53 EST 2004

Hi Seetha from Houston (Namesake :

may be we shd say a hi to each other!!
From: Mrs.Mano (@ 213.42.2.26) on: Sun Feb 22 11:43:18 EST 2004

Hello Kals!
Thanks for the kind words!
Here are some podi recipes and also an easy recipe using the vathal kuzhambu podi.
VATHAL KUZHAMBU:
Soak a big lime sized tamarind in water for 1 hr and then extracts its thick juice. Heat a kadai and pour 2tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds and when they are spluttering, add 1sp black grams, 2tbsp Bengal gram, 3 red chillies and some curry leaves. Fry for a few seconds and then pour the tamarind juice, half a spoon turmeric powder, 2tsp vathal kuzhambu podi and enough salt. Mix well and allow the kuzhambu to simmer for some minutes until the raw flavour disappears and the kuzhambu is slightly thickened.
COCONUT PODI:
In a tsp of oil, fry a pea sized asafoetida to a brown colour and take it away. In the same oil, fry 2sp black gram, 1tbsp Bengal gram, 4 red chillies and 1sp thuar dal to a golden brown colour. Then take them away. Pour again 1sp oil and add 3 cups of shredded coconut and 1 spring curry leaves. Fry them to a golden brown colour. When all the ingredients are cooled down, grind them with enough salt to a fine powder.
CURRY LEAVES PODI:
In a tsp oil, fry 2tsp black grams, 1sp Bengal grams, a small piece of asafoetida, 1sp cumin seeds, 1sp peppercorns, 3 red chillies, 2tbsp shredded coconut, and 3 cups of curry leaves to a golden brown colour. When cooled, grind them with enough salt to a fine powder.
From: Mrs.Mano (@ 213.42.2.26) on: Sun Feb 22 11:57:07 EST 2004

Dear Shanthy!
Thanks for the compliments!
I have not yet tasted the pakoda chips you have mentioned. If I happen to taste it, then I will tell you about the ingredients I have guessed. Do you know there are so many varieties of recipes for ribbon pakoda?[it is also called as ribbon murukku, nada murukku, olai pakoda , ottu pakoda, etc.] I have tasted once a ribbon pakoda with more quantity of rice flour and less quantity of gram flour. It was delicious! I couldn’t get that recipe and still I am searching for it!
From: Mrs.Mano (@ 213.42.2.26) on: Sun Feb 22 12:38:36 EST 2004

Dear LT!
Thanks for the feedback!
I am very happy that you had a soft and delicious aappam. This is my mother’s recipe. I forgot to mention a small thing in my recipe. Half an hour before making the aappam, add a quarter sp of soda bi carbonate in the aappam batter and mix well. Any non veg dish like chicken korma, mutton korma, chicken stew, chicken masala would be a perfect accompaniment for aappam.
Here are the recipes for Rava Kesari and Carrot halwa.
RAVA KESARI [MICROWAVE]:
In a microwave bowl, pour 1tbsp ghee and add 2tbsp crushed cashew nuts. Microwave it on HIGH for 2 to 3 minutes. Then take the bowl out of the micro oven, add 1 cup of rava and 3 cups of water to it. Mix well. Microwave the rava in HIGH for 6 minutes. [First you must cook for 3 minutes; them mix well, again cook for 2 minutes, mix well and again cook 1 minute. This is the correct procedure for microwave cookery.] Then add 1 1/2 cup of sugar and 1/4 cup of ghee to the kesari and again microwave for 5 to 6 minutes in HIGH.
CARROT HALWA [MICROWAVE]:
In a microwave bowl, add 1tbsp of ghee and 2tbsp of broken cashew nuts. Mix well and microwave them in HIGH for 3 minutes. Then add 2 cups of finely shredded carrots and mix well. Again microwave them in HIGH for 2+2+2 minutes mixing and mashing well in the intervals. Then take out the bowl and add 3tbsp of sugar which is finely ground with 5 cardamoms and 5tbsp of milk powder to the carrot and mix well. Again microwave in HIGH for 2 1/2 minutes [1+1+1/2]. This halwa will be very delicious to eat and easy to make.

List all pages of this thread