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 (@ 213.42.2.29) on: Sat Mar 13 08:20:33 EST 2004

Thank you for answering my queries Mrs.Mano.
From: Kamakshi (@ 195.229.241.167) on: Sat Mar 13 16:00:24 EST 2004

Dear Mrs.Mano,
I seem to have misplaced the pages containing your much earlier postings of dosa varieties; I searched & searched but am unable to find those recipes.
If it is not an inconvenience can you please kindly mail me the attachment of your recipes (just the dosai types recipes would do)!

Sorry for the trouble,
Kamakshi.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Sat Mar 13 16:29:50 EST 2004

Hello Kamakshi,
I've sent Dosai recipes as a attachment to your mail id on behalf of Mrs.Mano. Let me know if you have got them.
From: Mrs.Mano (@ 213.42.2.26) on: Sat Mar 13 22:49:20 EST 2004

Dear KH!
Thanks a lot for the help and also for the recipe you have posted. Once I have tried it, I will write to you about it.
Regarding cream-there are so many varieties in the tinned creams. You can use it. There are fresh creams also available in the market. The cream is added in some recipes to enhance its richness. I will post some recipes on the big and long brinjals soon.
From: kalyani (@ 195.229.241.170) on: Sun Mar 14 01:19:52 EST 2004

Hi,
Can anyone tell me what does Manathakkali mean in malayalam or english pls.
Thanks you.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Sun Mar 14 01:46:49 EST 2004

Dear Mrs.Mano,
Thanks for your response. I will try the recipe of Navarathna kurma once i get the cream. Take care!
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sun Mar 14 05:16:39 EST 2004

Hi KH,

For gravies, everyone uses half and half cream (looks like a thick milk) which is available in Indian stores, Chinese Farmers market and even American grocery stores in the Dairy products section. One of the brand name is Farmland milk. Dont have to buy full cream which is very heavy.

Hope this is sufficient.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Sun Mar 14 12:33:36 EST 2004

Hi R,
Thanks for the prompt response. I'll look for the one you have suggested. Bye!
From: Kamakshi (@ 213.42.2.29) on: Sun Mar 14 15:16:53 EST 2004

Hi KH,
I am happy to have received your attachment of the dosai recipes. Thank you.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Sun Mar 14 17:14:30 EST 2004

Hi Kamakshi,
I'm glad you recieved the recipes. Happy cooking!
From: Manasi (@ bbcache-16.singnet.com.sg) on: Sun Mar 14 20:17:04 EST 2004

Hi KH,

Can you please send me Mrs.Mano's recipes. My Mail ID is abzichandra@hotmail.com.

mansi
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 00:23:06 EST 2004

Hi Manasi,
I've sent the recipes to your mail id, check your mail attachment and let me know if you have got them properly.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 01:06:04 EST 2004

Dear Mrs.Mano,
I made rava dosai which you posted earlier for Aarthi, it came out very well. I added 1 tsp of cumin seeds and 1/2 tsp of mustard also with it. The taste was really good and different from other reipes,but i could not get them crisper as we get in restaurants. What should i do get one like that? And what does frozen corn mean in the recipe of rava idli and can i make them only by adding soda bi-carbonate and not Eno salt?
Mrs.Mano, Sorry for too many queries. You can answer them whenever you are free. Take care of your health!
From: Vijaya (@ 196.12.47.57) on: Mon Mar 15 04:40:37 EST 2004

Hi, Can you please send me Mrs.Mano's recipes. My Mail ID is vjay_2000i@yahoo.com

Thanks in advance.
From: Kamakshi (@ 213.42.2.22) on: Mon Mar 15 06:11:15 EST 2004

Dear Mrs.Mano,
I thank you very very much for your seasoning techniques; the mud pot I bought from Adil is giving good results. We are enjoying 'chill paanai thanni' in summer, which reminds me so much of my childhood home in India. Thanks again & bye.
From: Sakshi (@ cache.sbac.edu) on: Mon Mar 15 08:50:19 EST 2004

Hi
Can i also get Mrs Mano's dosa recipes.Thank you in advance.My email is sakshi_04@yahoo.co.in
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 11:26:39 EST 2004

Hi Vijaya,
I've sent Mrs.Mano's recipes to your mail id as 2 attachments, Tamilnadu Delicacies(1)- which was sent earlier by Mrs.Mano and Tamilnadu Delicacies 2- recipes posted after that and it is up to date. Hope i did not miss any recipe!

Hi Sakshi,
I've sent the dosai recipes to your mail id.

Let me know if you both have got them.
From: Sakshi (@ cache.sbac.edu) on: Mon Mar 15 12:07:56 EST 2004

Hii Kavitha
Got ur attachment in email.Thanks a lot.

Sakshi
From: D (@ stratford.cuc.com) on: Mon Mar 15 13:43:47 EST 2004

Hi KH,

Can you mail me Mrs. Mano's recipes (both I and II). E-mail id is dsankaran@yahoo.com.

Thanks
D
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 14:49:19 EST 2004

Hi D,
I've sent both the attachments to your mail id. Check your mail box and let me know if you recieved them.
From: aarthi (@ 206.70.243.251) on: Mon Mar 15 15:54:08 EST 2004

Hi KH,
Please send me the dosai recipes too.
My mail id is aarthi_venkataraman@yahoo.com.
Thanks!
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 16:12:04 EST 2004

Hi Aarthi,
Surprising! I thought you already recieved the recipes from Mrs.Mano and sending them to others, am i right? Anyway I've sent them to your mail id.Check your mail box!
From: Seetha Bala (@ adsl-68-253-252-139.dsl.emhril.ameritech.net) on: Mon Mar 15 16:27:46 EST 2004

KH:

Can i request you to send me Mrs Mano's recipes? seetha_1@excite.com

tnks in advance

Seetha Bala
From: Kamakshi (@ 213.42.2.22) on: Mon Mar 15 16:43:34 EST 2004

Hi Mrs.Mano,
As usual I have some queries which I hope you'll answer whenever you are free, no hurry at all.

1)In your recipe for Microwave Kesari, should the rava be fried in a dry pan before adding to the bowl ?
2)While cooking Biryani in 'dum', it always burns at the bottom & little on the sides near the bottom ('adi pudikkarathu'), how to avoid it?
3)Even after numerous attempts & different methods I haven't yet successfully made proper paneer at home; though the milk curdles, it doesn't separate properly. So, the final product is still sticky, wet & a mass like chutney !! Can you post a fail-proof recipe for making paneer at home ?
Thanks for your patience,
Bye.
From: aarthi (@ 206.70.243.251) on: Mon Mar 15 16:46:45 EST 2004

Hi KH,
I thought the dosai recipes were separate!
I still have not received them.
Thanks anyway.
From: preethi (@ dialup-67.73.160.76.dial1.chicago1.level3.net) on: Mon Mar 15 18:49:07 EST 2004

Dear Mrs Mano
During my school days , one of my friends used to bring poondu sadham for lunch . We all share our food and eat . i like that dish very much but i was too small to ask for a recipe from her . The sadham was neither dry nor like sambar sadham consistency( kozha kozha) . something in between . i,m sure it had tamarind in it . Do u know the recipe of this saadham .. Pls could u posyt me the recipe .. Thanks in advance ..
bye and take care
preethi
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 20:08:21 EST 2004

Hi Seetha Bala,
I've sent the recipes to your mail id. After you recieve, just let me know.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 20:11:34 EST 2004

Hi Aarthi,
I tried to send them again twice, but it returned back. Are you sure you have given the right mail id? There's some problem sending mails to that id you have given. Do you have any other mail id other than that? Do let me know if you have one.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Mon Mar 15 21:05:25 EST 2004

Aarthi,
I tried sending them one more time and it did not return back, so check your mail.

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