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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.

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Responses:

• Old responses
  
• From: aarthi (@ 206.70.243.251) on: Tue Dec 9 15:07:08 EST 2003
  
  Hi Kamakshi,
  For keeping herbs fresh, maybe this can help you. I usually buy kothamalli bunches and this also has the roots. I put the bunch in a glass of water (similar to keeping flowers in the vase).
  
  I change the water everyday. This keeps it fresh for 5-6 days. You can use how muchever you want.
  Also, if you keep it in the fridge in newspapaer, soak it for 5-10 mins in warm water before cooking. The leaves get rehydrated.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Dec 10 06:42:10 EST 2003
  
  Hello Mrs.Mano,
  
  Thanks for your recipe. Will give a try one by one. In the meantime, I asked you the reasons for the appams that did not come properly, can u tell me why? As far as I know, so many people are doing even with wheat flour, but they do get the softness. Looks like that I am the only one who has problem with this appam!
  
  Also, one more doubt, my friend said that I have to fill up oil in paniyara kal for doing appam. But, for paniyaram, I read that I dont have to fill up oil, just how we do idly, greasing oil before adding batter, and after that, applying oil on the sides, that is all?
  
  can u tell me how to do paniyarams in the paniyaram kal, I mean the time duration?
  
  Sorry to bother you consistently, thanks for understanding.
  
  Bye
  
  
• From: Mrs.Mano (@ 213.42.2.8) on: Wed Dec 10 09:53:30 EST 2003
  
  Hello R!
  You must have added too much jaggery or the 'paagu' may be very thick[almost the last stage of the paagu]. For appams either we have to add the jaggery powder or 'Kambipaagu' so that we can get soft appams.
  When making paniyaram in the 'Paniyaara Kal', you must pre- heat it on medium fire. And then pour atleast 2sp oil in each 'Kuzhi'. In the beginning it needs that much oil. The fire should be medium only so that the paniyaram will be cooked inside also and there will be golden brown colour on the outside.When the oil becomes hot pour the batter to the 3/4th level of each "Kuzhi". From the second set onwards 1sp of oil is enough. I hope that you will be satisfied by my detailed explanations.You are not bothering me at all. It is my pleasure to answer all the queries.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Dec 10 10:31:41 EST 2003
  
  Hi Mrs.Mano,
  
  That is so nice of you. Thanks a lot for your explanation. This weekend, I am going to try paniyaram.
  
  With appam, I did prepare with paagu method. I used to do by grinding rice and finally add banana and jaggery, that is all.
  
  Next time, will try the paagu method, Hope the kambipaagu, you meant is single thread consistency?
  
  By the way, nowadays, I am doing medhu vada, just like you mentioned(even day before yes., tried. It was really really soft and tasty. My son and husband were asking one by one. It was so irresistible, credit goes to you.
  
  Thank you so much for your time.
  
  Bye
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Dec 10 10:32:36 EST 2003
  
  sorry an error, I did not prepare with paagu method.
  
  
• From: Mrs.Mano (@ 195.229.241.164) on: Wed Dec 10 12:44:02 EST 2003
  
  Hello R!
  "Kambi paagu' means a single thread consistency.This kuzhi paniyaaram will be very soft and delicious to eat and it is a very favourite dish in our household. And also thank you very much for yr feedback on METHU VADAI.
  
  
• From: Kamakshi (@ ac1.emirates.net.ae) on: Wed Dec 10 14:41:41 EST 2003
  
  Thanks a lot to Mrs.Mano & Aarthi for the useful tips.
  
  
  Mrs.Mano,
  Can you please post recipes of Vadai varieties like Vazhaipoo vadai (famous in Kumbakonam), Keerai vadai, Senaikkizhangu vadai etc. whenever you find time.
  Thanks,
  Kamakshi.
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Wed Dec 10 17:19:56 EST 2003
  
  Yes, Mrs.Mano, I saw the people were eating in the roadside which made me so mouthwatering. But, my mother-she hardly finds time to do dishes like this.
  
  Atleast, let me start and once it comes out nicely, will make them for my parents whenever I go to India.
  
  Thanks so much.
  
  
• From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Thu Dec 11 00:50:40 EST 2003
  
  Hello Mrs.Mano,
  
  could you please post a recipe for chicken masala(dry preparation) whenever you find time. Thanks..
  
  
• From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Dec 11 19:51:47 EST 2003
  
  Hi Mrs.Mano,
  
  Tried paruppu urundai kuzhambu and it was so yum! My question is if you add small onion and drumstick, the paruppu flavour wont disappear?
  
  Also, I have a few queries here, whenever you are free, pls reply me.
  
  1. Recently, I made kadalai urundai, pori urundai. It came out very well-shapewise. But, the appearance was not shiny just like we buy from shops like if we take a bite, the syrup will come like a thread.
  
  2. with mysore pak, whenever I make this sweet, normally we add 2 cups of ghee for a cup. But, for some reason, itis not absorbing the entire ghee. After I put them on plate, atleast one fourth cup of ghee is staying aside on the plate, why this is happening?
  
  It is like that I dont have to waste the entire 2 cups of ghee. 1 to 1 1/2 is enough, is it?
  
  Pls explain me, thank you so much once again.
  
  
• From: Mrs.Mano (@ 195.229.241.164) on: Sat Dec 13 01:43:10 EST 2003
  
  Hello LT!
  Here is the recipe for dry chicken masala. This is a chettinadu preparation and very delicious to eat.
  CHICKEN MASALA:
  Clean and wash 2 kilo chicken pieces well. Marinate these chicken pieces with 8tbsp fresh curd, ginger paste 2sp, garlic paste 2sp, coarsely ground pepper powder-1 ½ tbsp, lime juice 2sp, cumin seeds powder-1sp, chilli powder-1tbsp, fennel seeds powder-3sp, coriander powder-2sp, salt and 1sp turmeric powder for 2 hours. Heat a big kadai and pour 6tbsp oil. When it becomes hot, add 3 cups of chopped onion and fry well until the color changes into golden brown. Then add 2sp ginger paste and 2sp garlic paste. Fry well for a few minutes. Then add 2 cups of finely crushed tomatoes with 1/2sp salt and cook well until they are well mashed and the oil floats on the top. Then add the chicken and cook until the chicken pieces are cooked and the gravy is thickened. Cook on medium fire and do not add any extra water. Heat a small Kadai and pour 2tbsp oil. When it becomes hot, add 6 red chillies, a handful of curry leaves and 1tbsp coarsely ground peppercorns. Pour this on the chicken masala and mix well. Cook for a few minutes and then put off the fire. Garnish with chopped coriander leaves.
  
  
• From: Kamakshi (@ ac1.emirates.net.ae) on: Sun Dec 14 15:55:52 EST 2003
  
  Hi Mrs.Mano,
  The rice koozh vathal is tasting very very superb! We made only half the amount given in your recipe (as the weather is quite bad)& did most of the drying indoors only. But it fries up very well & so very delicious, like what I used to eat as a child. Thanks so much for sharing your recipes.
  
  
• From: guns (@ 81.255.2.227) on: Mon Dec 15 03:05:28 EST 2003
  
  Mrs, Mano
  
  i am having a small doubt in chicken masala;
  
  1. do u mean that, we have to add garlic and ginger paste, while marinate the chicken, as well as frying purpose also?? pls explain me clearly.
  
  2. If you have any vegetarian chettinad recipe ( other than ennai kathirikai) like kuzhambhu or non vag items, pls post something.
  
  Thanks in advance
  
  Guns
  
  
• From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 16 07:22:16 EST 2003
  
  Hello Kamakshi!
  I am very happy to know that the khoozhvadakam turned very well for you. Thanks for the feedback.
  
  
• From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 16 07:43:14 EST 2003
  
  Hello Guns!
  We have to add the ginger &garlic paste in the marination as well as in the cooking. I am always posting some chettinadu recipes here and there in this thread. Anyhow, I will try to post some soon. Have you tried the 'Raal Podi' when you were in Tamilnadu?
  
  
• From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 16 10:45:59 EST 2003
  
  Hello R!
  It gave me pleasure to know that you had a delicious Paruppu urundai kuzhambu. Especially in this kuzhambu and Mochaikkottai kuzhambu, the taste will be more delicious if we add fresh murungaikkai[drumstick] pieces. And small onions always enhance the flavor and taste of the recipes more than big onions. Try these tips and you will see the results for yourself.
  About Kadalai urundai- it seems that you went wrong in ‘Pagu’ preparation. After the kambi paagu, it will reach the second stage[2 thread consistency], Then reduce the fire little and then when the paagu is thickened with bubbles, drop a little in a small bowl of water. You must make it into a round shape[That is ‘mezhugu patham’] This is the correct ‘Padham’ for Urundai varieties.
  About Mysore Pak- Normally 3 cups of ghee and 3 cups pf sugar are added to 1 cup of gram flour. Some people make it with 2 cups of ghee and 2 cups of sugar with 1 cup of flour as you said. In the final stage, when the ghee starts to ooze out , you must immediately pour the sweet on the tray. In this way, there will be no ghee staying around the plate.
  
  

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