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: Shanthy (@ ip-81-192.dot.net.au) on: Sun Feb 22 18:18:02 EST 2004

Dear Mrs Mano

Thank you for your response. I tried a few combinations of the ingredients for the pakoda chips, nothing came closer to the packet one. I believe that they didn't discose that crunchy dhall or whatever makes it crunchy. Please post the pakoda recipes whenever you have time. No hurry. In the mean time I am busy trying and enjoying your recipes. Thank you again for your generosity.

Regards
Shanthy
From: seetha (@ cs2417572-237.houston.rr.com) on: Mon Feb 23 01:21:56 EST 2004

Seetha Bala,

Hi! nice to see your posts too!
From: mrinalini (@ 219.65.195.28) on: Mon Feb 23 02:37:45 EST 2004

Dear Mrs Mano,
I have followed your recipes with great interest. However it is extremely frustrating to find out the translations for the Tamil words used for vegetables, dals, grains, etc etc etc
My Malayalee friend is also sorely vexed. Please translate as your recipes sound simply fabulous!
From: Sakshi (@ 150.104.125.221) on: Mon Feb 23 12:07:36 EST 2004

Hi Mrs Mano
can you tell me ur website address if you have so i can see all the recipes.In these threads its a bit confusing cos there are lots of continuations.so if you can tell me where to look for i will be thankful.And also some translations would be nice cos for many ingredients you tell i cant seem to find the translations .hope you dont mind.
thank you
Sakshi
From: Mrs.Mano (@ 213.42.2.26) on: Mon Feb 23 15:11:52 EST 2004

Hello LT!
Please take 5tbsp sugar with 3 tbsp milk powder instead of the measuremnts that had been told by me earlier.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Feb 23 17:52:35 EST 2004

Hello Mrs.Mano,
When i was looking for the older responses, i saw your keerai kuzhambu recipe and tried, it was simply delicious and we enjoyed it. I made red kidney beans and potato fry that you posted for me, it came out well. Actually in final stage of frying potatoes and R.K beans got mashed a liitle bit, i think i over cooked them, is it so Mrs.Mano? Do you have any kuzhambu recipe for red kidney beans(with tamarind)? Can you post a recipe if you have one and recipe for mild veg kurma? Take care of your health!
From: preethi (@ 05-105.144.popsite.net) on: Tue Feb 24 14:05:58 EST 2004

Dear Mrs. Mano
Can u pls tell me the english name of pana kalkandu ..
From: preethi (@ 05-105.144.popsite.net) on: Tue Feb 24 14:06:47 EST 2004

Thanx and bye
From: Mrs.Mano (@ 213.42.2.26) on: Wed Feb 25 13:11:06 EST 2004

Dear Preethi!
I do not know How 'Panang Kalkandu' is called in English. Hope some body will help you.
From: Mrs.Mano (@ 195.229.241.164) on: Wed Feb 25 13:25:20 EST 2004

Dear Mrinalini!
Thanks for following my recipes continuously. I could not translate everything I am posting into other language. But if you ask me any particular Malayalam or Hindi or Kannada or Telugu names of the pulses, vegetables, and grains which I have posted in Tamil names earlier, then I will try my best to write into the desired language.
From: Mrs.Mano (@ chb103.emirates.net.ae) on: Wed Feb 25 13:44:52 EST 2004

Hello Sakshi!
Regarding the translation of my recipes- I have explained about it in my previous posting to Mrinalini. I am yet to open a website and it would take sometime to create it for myself.
Friends like Kala Chandra, Aarthi and KH mentioned that they could not access the old responses of this thread and their impossibility of viewing my recipes from the first page itself! I would really like to help in this issue. I could send an attachment of all of my recipes posted up to the previous thread, if I could receive the sender’s E mail ID to my email address.
From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Wed Feb 25 15:27:30 EST 2004

Hi Mrs mano,

Hope u are doing good.Thanks for the vathakulamboo recipe and the podi's.I prepared it and it came out well.Thanks a lot.Iam leaving to india with my baby next week.Iam planning to go and do all the dishes u gave in this forum.I came to US after i got married.Till then i did'nt know how to cook.But now i have learnt a lot from u all.Can u please sent the recipes posted upto the previous thread as attachment to my mail id?.I will be very greatful.My id is gkals@rediffmail.com
thanks
Also if you can please post how to do valaikkai podimas as they do in functions.
love from
kals
From: aarthi (@ 206.70.243.251) on: Wed Feb 25 17:16:03 EST 2004

Hi Mrs. Mano,
I am really interested in all your recipes.
My mail ID is aarthi_venkataraman@yahoo.com.
Please do mail them to me.
I tried you sakkarai pongal and it was simply too good!
From: uma (@ 203.116.61.131) on: Wed Feb 25 23:13:14 EST 2004

Hello mrs mano,
i am also one of your recipes fan.
pls do cc to my email id also...
umaravi@singnet.com.sg
tks and take care
From: Mrs.Mano (@ 195.229.241.164) on: Thu Feb 26 12:56:24 EST 2004

Dear Kamakshi!
I regret for the delay in posting the seedai recipe for you!
About the koya- boil thick milk in a deep vessel on medium fire, stirring continuously until you get a solid texture. If you want an unsweetened koya, there is no other way than this. But this is a long procedure. You can try in the micro oven with a less quantity of milk. If you want to make sweetened kova[palkova], there is an easy procedure with the micro oven. If you want the recipe, then I will post it.
Here is the recipe for seedai. This will be delicious and will not crack while frying.
SEEDAI:
Soak 3 cups of raw rice in water for 2 hours and then drain it in a colander. Pound the rice in a mixi into fine flour. Then sieve the flour twice. Heat a kadai and dry fry the rice flour on a slow fire stirring continuously. The colour of the flour will change and if you try to draw a few lines with the flour on the floor, the lines should flow without cracks. That is the correct texture of the flour to make seedai. Let the flour cool down.
Then dry fry 4tsp black gram to a light golden colour and when cooled, grind it to a fine powder. Sieve the rice flour and measure 2 cups of flour for the seedai. Again sieve the flour with the black gram flour once. Then add 2tbsp butter, 2sp of [white] sesame seeds, 1sp asafoetida powder, ľ cup of finely shredded coconut with enough salt to the flour and mix them with yr fingers well. Then with enough water, make soft dough with the flour. Make small balls out of them and place them on a clean white cloth. After having finished all the balls, put on the fire and place a kadai on it. Pour enough oil and heat the oil on medium fire. Fry a handful of balls at a time. After the balls obtain a light brown colour, take them away. Thus fry all the balls. If the fire is high, then the inside portion will not be fried. The frying of the flour and then frying the seedais in oil under medium fire are the two important things for making the seedais perfectly.
From: Mrs.Mano (@ 195.229.241.164) on: Thu Feb 26 13:38:36 EST 2004

Dear Kamakshi!
Take 3/4 cup of shredded coconut for the preparation of seedai.
I have forgotten to add a small note on seedai. Do not force strength in yr hands when you are making the balls. They must be shaped into balls lightly.
From: Mrs.Mano (@ 195.229.241.164) on: Thu Feb 26 13:39:10 EST 2004

Dear Seetha Bala!
Thank you for differentiating your name from Seetha to Seetha Bala! Here is the recipe you have asked! This is from Mrs.Mallika Badhrinath’s book.
BADHUSHA:
Combine 1/4sp of soda bi carbonate with 5tbsp of dalda in a bowl and beat them with the palm of yr right hand for 15 minutes. Then sprinkle 1 ˝ cup of plain flour to the beaten dalda gradually and mix with yr fingers lightly. Then sprinkle some water and make soft dough without forcing yr strength on the dough. Then place it on a wet cloth and cover with the same. Then take a small portion out of it and make a lime-sized ball, then flatten it, and press lightly in the center. After having completed all the dough like this, fry them in hot dalda under medium fire. Fry all of them to a light golden colour. Make thick syrup of ľ of sugar. When the syrup is boiling with foaming bubbles, then that is the correct texture of the syrup. Dip the badhushas one by one in the hot syrup for a few seconds and then take them out of the syrup. Place them on a tray and immediately sprinkle thinly sliced almonds, pista and colored coconut scrapings on them.
From: Mrs.Mano (@ 195.229.241.164) on: Thu Feb 26 13:40:44 EST 2004

Dear Seetha Bala!
Take 1 1/2 up of plain flour and 3/4 cup of sugar.

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