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: kala chandra (@ bbcache-8.singnet.com.sg) on: Mon Sep 1 04:49:32 EDT 2003

Hemantji,

I am bit busy in the office. Travaling a bit. so i will send the compiled folder as soon as possible. It is so nice of you to create a website for Mrs. Mano.Like Anil to lord Rama, my contribution will the this compilation. will send it to you
From: Mrs.Mano (@ 213.42.2.6) on: Sun Sep 7 13:36:22 EDT 2003

SAMBAR:

Soak a lime sized tamarind for ˝ hour and then extract the juice out of it. Cook three handful of lentils in a pressure cooker. Pour enough oil in a vessel and heat it. Add 1sp mustards and when they splutter add 1 cup of chopped sambar onions, a small piece of asafoetida and 4 slit green chillies. When they become slightly brown, add 1 or 2 cups of chopped tomatoes and 1sp turmeric powder. Cook until the tomatoes are well mashed. Add the tamarind extract and when it is simmering add the vegetables and enough salt. After the vegetables are being cooked, add the cooked dhal and a little salt. Let the sambar simmer for a few minutes. Add 2tsp sambar podi and mix well. Turn the fire very low. Cook for a few minutes. Add curry leaves and chopped coriander leaves.
Sambar podi: Fry one handful of red chillies, 1tbsp Bengal gram, 2tbsp coriander seeds, 1sp fenugreek seeds, 8 peppercorn, ˝ sp mustard seeds and ˝ sp black gram for a few minutes to a light brown colour. When cooled, powder them.
From: Mrs.Mano (@ 195.229.241.166) on: Mon Sep 8 01:03:36 EDT 2003

HAPPY ONAM GREETINGS TO ALL THE FORUMHUB FRIENDS!
From: kala chandra (@ bb-203-125-16-9.singnet.com.sg) on: Tue Sep 9 21:13:46 EDT 2003

Hi Hemant,

Did you get the compressed folder?

kala
From: Hemant Trivedi (@ 203.195.208.26) on: Tue Sep 9 22:43:24 EDT 2003

Hello Kala,
No I have notreceived it so far.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Sep 11 06:06:59 EDT 2003

Hello Mrs.Mano,

After a lonnnng time...how r u?

Tried your karamani kuzhambu, oh my god, it was really really good and irrestible. How come you have hidden treasures like this so far?

Lots of thanks to u..

Bye
From: Hemant Trivedi (@ 203.195.208.26) on: Thu Sep 11 08:40:47 EDT 2003

IMPORTANT ANNOUNCEMENT

Mrs.Mano would not be available due to some personal reasons for a period of about two months. I will try and help out in her absence.
She may log in once or twice in the meanwhile.
So please continue her thread in her absence.
From: Ivete (@ pr2-ts.telepac.pt) on: Thu Sep 11 10:36:37 EDT 2003

Hi Mrs. Mano,
Hope everything is fine with you.
I also tried your Karamani Kuzhambu for lunch today and it was delicious.
Thank you!
From: Mrs.Mano (@ 61.1.213.119) on: Mon Sep 15 09:09:16 EDT 2003

Hello R!
It is a pleasure to receive a word from you after a long time. I am happy that the KARAMAMI KUZHAMBU turned very well for you!
Yes! it is a delicious dish but it is more suitable for chappathies than rice because it has less quanitity of tamarind and chilli powder. For so many years I am storing so many delicious recipes in my file which were tried and appreciated. I love cooking more than any other art and also I love to share them with friends very much.
From: Mrs.Mano (@ 61.1.213.119) on: Mon Sep 15 09:16:52 EDT 2003

Hello Ivete!
Thanks for the concern. I am in Tamilnadu now and due to some personal workloads, I have to stay here till the middle of November. In the meantime, I will post my recipes once or twice in a month.
I am very very happy that you have prepeared a delicious KARAMANI KUZHAMBU. Thanks for the feedback.
From: Ivete (@ pr2-ts.telepac.pt) on: Mon Sep 15 10:21:45 EDT 2003

Dear Mrs. Mano,
Hope your stay there will be as enjoyable as possible. In the meantime we'll be waiting for your delicious recipes. It's very nice of Mr. Trivedi to create a site for them. I'll be a frequent visitor for sure.
From: amaranath (@ libsci053.library.vanderbilt.edu) on: Mon Sep 15 22:03:40 EDT 2003

hi
i am from pondicherry.now i am doing phd in usa
i want to know some tamil recipes
From: Guns (@ 81.255.2.227) on: Thu Sep 18 14:14:48 EDT 2003

Amarnath you can see all type of recipes in this thread by clicking OLD RESPONSES. Mrs, Mano has presented more recipies. Good luck
From: guns (@ 81.255.2.227) on: Thu Sep 18 14:16:52 EDT 2003

By the way i would like to introduce myself as Guns, Chennai. presently working in Algeria ( north africa). With the help of Mrs. Mano recipe my life is goes smoothly, where other bachelor indians are suffering in this N.Africa.
From: Mrs.Mano (@ 61.1.213.123) on: Sat Sep 20 02:01:01 EDT 2003

Hello Guns!
Thanks for the compliment!
I am happy that even bachelors are trying new recipes sincrely!
From: Mrs.Mano (@ 61.1.213.123) on: Sat Sep 20 02:36:55 EDT 2003

Here are some more kuzhambu varieties:
THIRUVATHIRAI KUZHAMBU:
Cook ˝ cup of lentils in a pressure cooker. Fry 12 red chillies, 3tbsp coriander seeds, 1sp black gram, 1tbsp Bengal gram, 2sp rice, 10 peppercorns, Ľ sp fenugreek seeds and 2tbsp shredded coconut to a brown colour and powder them. Soak a lime sized tamarind and extract the juice. Pour 5 to 6 cups of water in a deep
vessel and heat it. Add 1 cup of diced snake gourd, 1 cup of diced sweet potato, 1cup of diced brinjals,1cup of diced white pumpkin, 1cup of diced avaraikkai,1 cup of diced chow chow, 1 cup of diced potato and 1 cup of pachai mochaikottai. Cook them with 1sp turmeric powder and enough salt. Add 1cup of crushed tomatoes and 6 slit green chillies. . When the vegetables are cooked add the tamarind extract and let the kuhambu simmer for some minutes. Add the powder
and mix well. In a small kadai pour enough oil. Add mustard seeds, and when they splutter add asafoetida powder and curry leaves. Pour this on the kuzhambu, mix well and let the kuzhambu simmer for some more minutes.

MILAGU KUZHAMBU:
Soak a lemon-sized tamarind in water for ˝ hour and then extract its juice. In a little gingelly oil, fry 1tbsp cumin seeds, 2tbsp pepper corns and Ľ cup of garlic flakes on a slow fire to a light brown colour. Then grind them to a paste. In a kadai pour enough gingelly oil. Add ˝ sp mustard seeds and when they splutter add ˝ sp black gram and ˝ sp fenugreek seeds. Then add 1 cup of chopped sambar onions, ˝ cup of garlic flakes, 1cup of crushed tomatoes and curry
leaves. When the tomatoes are well mashed, add the
tamarind extract, 1sp turmeric powder and the ground paste. Mix well, add enough salt and let the kuzhambu simmer for some minutes.
From: Hemant Trivedi (@ 203.195.208.26) on: Sat Sep 20 03:13:26 EDT 2003

Hello Mrs Mano,

I talked to Ketan today and have requested him to create a MANOVIN SAMAYAL site.
If you have other names in mind please let me know.
I hope to get the site going soon.
From: Guns (@ 81.255.2.227) on: Sat Sep 20 03:56:15 EDT 2003

Mrs, Mano

Do u have some chettinadu non veg recipe, other than chicken like, karuvattu kuzhambhu??? and other veg poriyal.

By the way i am a forced bachelor in N.africa. In chennai i have my wife and one bson. However i like cooking much. if you people interested, i will also post some recipes, whichever i know.

Thank you in advance for your chettinadu karuvattu kuzhambhu recipe.

guns
From: guns (@ 81.255.2.227) on: Sat Sep 20 10:16:01 EDT 2003

Mrs, Mano
can u pls advise me to prepare "aatuukkal soup" using mottachi kottai, also let me know other kuzhambhu using "mottchai kottai"
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Mon Sep 22 06:40:22 EDT 2003

Hi Mrs.Mano,

Hope you are fine and enjoying your stay at TN.

For navarathiri, what kind of grains we do for sundal like mochai and what else? Can u pls give me their equivalent hindi or english names?

Also, pls advise me different varieties of sundal, u use to make, hoping that you have time.

thanks and bye
From: Devi (@ cs17022-189.jam.rr.com) on: Mon Sep 22 09:47:00 EDT 2003

Hi R,
These are the dishes or prasadams prepared on these nine days of Navarathiri.
1st day:Kadalai paruppu sundal and wheat halwa
2nd day:Pachai payaru(green gram)sundal and green gram dal payasam.
3rd day:Black chick pea (karuppu kondai kadalai)sundal and kadalai paruppu payasam with jaggery.
4th day:karamani sundal and aval payasam.
5th day:Pattani sundal and khus khus payasam.
6th day:mochai sundal.
7th day:White chick pea sundal and Thengaipal(coconut milk) payasam.
8th day:Ellu urundai(til ladoo),ellu sadam and semiya payasam.
9th day:Navadania sundal,paal payasam and vadai.
10 th vijaya dashami day: Badam kheer
From: chard (@ acb90514.ipt.aol.com) on: Mon Sep 22 13:17:03 EDT 2003

Recipe for Spotted D.i.c.k

2 oz white breadcrumbs
2 oz self raising flour
4 oz shredded suet
8 oz prepared stoned raisins
1/8 teaspoon salt
1/2 grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon mace
1 oz whole candidied peel, finely chopped
grated zest of one orange
3 eggs
3 tablespoons brandy

Mix the breadcrumbs with the suet and flour in a large bowl. Add the raisins making sure that noneare stuck together. When these ingredients are well mixed, add the salt, nutmeg, ginger, mace, candidied peel and orange zest, mixing thoroughly.

In a small basin beat the eggs well and add them with the brandy to the mixture, stirring for at least five minutes to amalgamate the contents thoroughly. Pack the pudding basin with the mixture, cover with greas-proof paper and foil and tie down with a string. Steam for four hours, making sure that the saucepan doesn't boil dry. Serve with lashings of hot custard.

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