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: gayatri (@ 61.1.108.142) on: Tue Mar 16 00:34:35 EST 2004

Hi KH,

Can I have the mail as well, Please. Thanks.
ngayatri@yahoo.com
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue Mar 16 01:41:35 EST 2004

Hi Gayatri,
Check for your mail and let me know if you have recieved the recipe attachments.
From: mansi (@ bbcache-11.singnet.com.sg) on: Tue Mar 16 04:00:42 EST 2004

Hi
KH received your attachment. Thank you very much.
From: Sakshi (@ cache.sbac.edu) on: Tue Mar 16 10:36:25 EST 2004

Hi Mrs Mano
How are u doing?can u please give me the recipe tp prepare pav bhaji masala,i know how to make bhaji but i want to make bhaji masala at home.hope u can help me out.Thank you
From: Khushi (@ wren.nationwide.com) on: Tue Mar 16 13:12:45 EST 2004

Hi KH,
Can you please send me Mrs Mano Recipes to me?
My email address is sushrani@yahoo.com.

-Thanks,
Khushi
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue Mar 16 13:20:33 EST 2004

Hello Khushi,
I've them to your mail id, check your mail box and get back to me.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue Mar 16 13:22:23 EST 2004

Oops! sorry, i meant to say " i've sent them to your mail id "
From: Khushi (@ ulugh.nationwide.com) on: Tue Mar 16 13:23:00 EST 2004

Hi KH<
That was really fast, thanks a lot !!!
I really appreciate it very much.

-Khushi
From: Mrs.Mano (@ 213.42.2.26) on: Tue Mar 16 22:47:34 EST 2004

Hello Sakshi!
Are you asking the recipe for 'Pav bhaji masala, which accompanies the hot pavs[buns]?
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Tue Mar 16 23:32:59 EST 2004

Dear Mrs.Mano,
Great to see you! How are you doing?
From: Mrs.Mano (@ 195.229.241.167) on: Wed Mar 17 03:25:47 EST 2004

Dear KH!
Thanks a lot for the concern. I am ok. Lack of time and lot of household works do not allow me to sit in front of the pc. Soon I will post the recipes.
From: Kamakshi (@ 195.229.241.165) on: Wed Mar 17 06:50:38 EST 2004

Hi KH,
With reference to the Tamilnadu Delicacies (2) that you're presently sending to those who request it, in the recipe for Microwave Carrot Halwa, Mrs.Mano had posted a correction. The recipe states 3spoons sugar & 5 spoons milk powder but later Mrs.Mano corrected it to 5 spoons sugar & 3 spoons milk powder.
Just wanted to verify if you had made the necessary change in the recipe; hope you don't mind.
Bye.
From: Sakshi (@ cache.sbac.edu) on: Wed Mar 17 08:57:08 EST 2004

Hello Mrs Mano
Great to hear from you.I wanted the recipe of the pav bhaji masala powder(like badshah ,mdh brand etc etc)i wanted to know how to make that powder.hope you can help me out.And also can you tell me some tasty vegetarian gravy recipe which goes well with Ghee rice.(like they give in restaurants).Thank you again for ur response.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Wed Mar 17 11:00:36 EST 2004

Hello Kamakshi,
Thanks for the info. Sorry, did not notice it earlier. Now i had made the corrections and will sent a note to everyone who recieved the recipes.
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Wed Mar 17 11:07:45 EST 2004

Dear Mrs.Mano,
I'm glad you are back soon. Whenever you are FREE, answer my queiries about rava dosai and rava idli and take your time to post the recipes. Take care and rest a while!
From: Sakshi (@ cache.sbac.edu) on: Wed Mar 17 12:34:44 EST 2004

Hi Mrs Mano
Yes i am asking for the Pav bhaji masala powder with the buns ( pavs ) and also veg gravy with rice.Take care and hope to hear from you soon.
From: Mrs.Mano (@ 213.42.2.26) on: Wed Mar 17 12:49:14 EST 2004

Dear Kamakshi and KH!
Again here is a correction! I have mentioned at first in the recipe of carrot halwa that 3tbsp of sugar and 5tbsp of milk powder should be added. Then I have posted a correction that 5tbsp of sugar and 3tbsp of milk powder should be added. Please note-the measuremnt is in tbsp-not in tsp.
From: Mrs.Mano (@ 195.229.241.167) on: Thu Mar 18 00:21:00 EST 2004

Dear KH!
When you are pouring the batter on the hot tawa, you must spread it to a very thin dosa. There is no need to pour oil in the beginning. Increase the fire to a little high and then when it is almost cooked, pour 2sp gingelly oil on it and cover the dosa for a minute. Reduce the fire. You will get a crisp dosa. In hotels, they are doing like this. But you must be careful with the fire.
Regarding corn rawa Idli- please prepare the idlies as I have explained. It will yield very delicious and soft idlis. Frozen corn means-the corn nibbles we get in Ľ kg and 1/2kg packages in all the supermarkets in the chilled area. We can add a handful of these whenever we prepare uppuma, noodles and any kind of rice. In the cron rawa idli recipe, I have mentioned to use only soda bi carbonate-not Eno salt. In another recipe of rawa idli, I have mentioned to use Eno salt.
With long and big brinjals, you can try the ‘KATHARIKKAI AND POTATO KOTHSU’ and TOMATO AND KATHARIKKAI KOTHSU’ which are in my previous recipes. Anyhow I am posting here two recipes on it.
BRINJAL CHUTNEY:
Grill one big brinjal well until the outer skin is changed into black. Then peel it and keep the flesh. Soak a small gooseberry sized tamarind in quarter cup of water. Heat a kadai and pour 4tbsp gingelly oil. Add 1 cup of chopped onion, 6 red chillies, and 2 cups of chopped tomatoes. Fry them until the vegetables are well mashed and the oil comes on the surface. Grind them with the brinjal flesh, tamarind and enough salt to a slightly coarse mixture. Temper with mustard seeds, a few curry leaves and asafoetida powder.
BRINJAL FRY:
Cut a big brinjal into Ľ” round pieces and add 1sp turmeric powder, 1tbsp chilli powder and enough salt. Mix well. Grind 2tbsp of shredded coconut with 1/2sp ginger, 1/2sp garlic, 1sp aniseed with 3 sambar onions to a paste and mix the paste to the brinjal pieces thoroughly. Marinate it for half an hour. Pour 1/2 cup of oil in a small kadai and heat it. Fry the brinjals to a golden brown colour.
From: k (@ 195.229.241.164) on: Thu Mar 18 00:37:21 EST 2004

Dear KH
Can you pls send me all the receips of Mrs. Mano.
Thanks in advance
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu Mar 18 01:21:30 EST 2004

Dear K,
I've sent them to your mail id, check your mail box!
From: KH (@ ip68-111-50-101.br.no.cox.net) on: Thu Mar 18 01:23:59 EST 2004

Dear Mrs.Mano,
Thanks a lot for your response and the recipes. Hope you are feeling better, take care!
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Thu Mar 18 05:05:01 EST 2004

Hi Mrs.Mano,

Whenever I make sprouts, except for pachai payaru and black channa, rest of the grains are not forming in 24 hrs. not only that, they are all becoming sticky and a bad smell is arising. Why this is happening ? How to avoid it?

Day before yes., I tried with kaaramani and the same thing happened! BY the way, whenever u find time, can u send some (south indian too) recipes for kaaramani.

Pls take ur time and no hurry at all.

Thanks and take care.
From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Thu Mar 18 08:47:57 EST 2004

Hello Mrs.Mano,

I tried out your microwave carrot halwa recipe and mutton sukka varuval recipe and both came out very well. I was wondering if I could substitute chicken/soya chunks in your mutton recipes. Thanks!
From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Thu Mar 18 08:49:21 EST 2004

Could you please post some kabab recipes using chicken mince/ mutton mince. Thanks!
From: Lakshmi (@ host-216-76-233-27.hsv.bellsouth.net) on: Fri Mar 19 00:20:51 EST 2004

Dear Mrs. Mano,

Thanks for responding to my queries. Today I have yet another request..in fact two of them.

I had aval dosai with potato stew in one of my friends house. It was like the vellayappam[of Kerala] in looks and taste. She said it contained par boiled rice, urad dal and aval but no yeast. But didnt tell me what the proportions were. When time permits, could you tell me the recipe of that dosai?

Now to my second question: I had a kathirikkai kootu in one of the family run eateries in Kuantan, Malaysia some 3 years ago. They are from Madurai but running this small place for the past 20 years or so. There for lunch they served this kootu. It was cut in big pieces with tomato and onions in it and was orange in color. When I asked for the recipe they didnt tell me. But said that this recipe is common in Madurai and the areas nearing it. Do you, by any chance, know this? If so, kindly post the recipe. Is this the kathirikkai kootu that they serve in marriage lunches? I would also like to get that recipe.

Sorry for bothering you...

Thanks in advance.
From: sadhana (@ pcp02677103pcs.ewndsr01.nj.comcast.net) on: Fri Mar 19 08:41:37 EST 2004

I was planning to make pesarat dosai(moong dal). I have never seen it before. Do we make this thin like paper dosai or a little bit thicker. Thanks.

List all pages of this thread