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: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 2 14:57:56 EST 2003

Dear Sai!
Thanks for the feedback.
From: megalavairamani (@ 213.42.2.16) on: Fri Dec 5 14:49:46 EST 2003

Dear mrs.Mano,
your currymasalpodi turned very nice.I ALSO TRIED YOUR IDLIMILAGAIPODI.Which also turned very nice with aromatic.thank you very much for your kind hearted help.
From: megalavairamani (@ 213.42.2.14) on: Sat Dec 6 05:37:17 EST 2003

Dear Mrs.Mano,
I need a recipe for vallarai keerai thuvaiyal&sundaikkai thuvaiyal for some medicated purpose.C an you please guide me.Thanking you
From: Mrs.Mano (@ 195.229.241.164) on: Sat Dec 6 10:18:57 EST 2003

Dear Megalavairamani!
Thanks for the feedback. I will try to post the recipes of sundaikkai and vallaarai thuvaiyals soon.I hope that I could find their recipes in my file.
From: Mrs.Mano (@ 195.229.241.164) on: Sun Dec 7 05:08:16 EST 2003

Dear Megalavairamani!
I dont have the recipes of sundaikkai and vallaarai thuvaiyals. But I have the recipe of sundaikkai thokku. If you need it, I will post it.
From: megalavairamani (@ 213.42.2.16) on: Sun Dec 7 11:19:09 EST 2003

Dear Mrs.Mano,Thank you very much for yr reply.you please post the sundaikkai thokku&post the other when ever you find time.thankyou
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Sun Dec 7 18:51:34 EST 2003

Hello Mrs.Mano,

Sorry to bother you again. But I would like to remind you about Neiappam.

Today, I made appam with rice(since it is karthigai), but, it was not soft. The edges were so crispy. If I took them out soon, the color was light biscuit color. So, I was waiting till the color changes into maroon, but it turned out so crispy. Only, theinner portion was a bit soft. why this is happening? I added banana and also a pinch of baking soda!!

Also, pls let me know how to make the appam in appakarai(paniyaram kal).

Thank you in advance and Bye
From: megalavairamani (@ 213.42.2.16) on: Mon Dec 8 13:27:33 EST 2003

Dear Mrs.mano,
Thankyou.if you can please post it .bye
From: Kamakshi Subbiah (@ ac1.emirates.net.ae) on: Mon Dec 8 14:33:46 EST 2003

Dear Mrs.Mano,
Lot of thanks for posting my requests. I tried your recipe for Medu Vada & got perfect results. They were crisp, soft & delicious; my mother too was very impressed. Thanks for sharing the recipe.
I need your advice please on how to store herbs in fridge, I have tried different methods like wrapping in newspaper etc. & also drying on paper before keeping in the fridge. I also tried those steel round boxes with holes on them ,but they are the worst. The herbs are not fresh & also lose the colour. Hoping you can help me please, with your experience / suggestions.
From: uma (@ 203.116.61.131) on: Tue Dec 9 01:14:57 EST 2003

Dear Mrs Mano,
The red chutney was superb!! thanks for the recipe. my husband really liked it.
From: Sarah (@ sinea-http-2.pr.sun.com) on: Tue Dec 9 03:00:55 EST 2003

Dear Mrs.Mano

Am writing after a long time. How are you?

I tired your inji Kulambu one day and it was very tasty.

Sarah
From: Mrs.Mano (@ 213.42.2.8) on: Tue Dec 9 08:26:09 EST 2003

Dear Megala Vairamani!
Here is the recipe for “Sundaikkai thokku”. I have not yet tried this. I hope that this will yield good result to you.
SUNDAIKKAI THOKKU:
Clean and wash a cup of Sundaikkai[200gms] and cut all of them into two.. Heat a kadai and pour 1sp oil. When it becomes hot, add ˝ sp of methi seeds, 2sp of black gram and a small piece of asafoetida. Fry them to a golden brown colour. When cooled, powder them finely. Powder 12 dry red chillies in the same mixi separately. Take it away. Then pour 1sp gingelly oil and add a small lime-sized tamarind. Run the motor in HIGH for a second and see whether the tamarind is crushed. Run the motar again and again until you get the desired mash of tamarind. Then add 1sp turmeric powder, the ground red chillies, a gooseberry sized jaggery, enough salt and the sundaikkai. Run the motor again and again until you get the thokku consistency. Heat a kadai and pour 3-4 tbsp of gingelly oil. When it becomes hot, add the sundaikkai thokku and fry it in medium fire for some minutes until it is cooked and becomes like a thokku. Add the powder and mix well. Fry for a few seconds and put off the fire.
From: megalavairamani (@ 213.42.2.16) on: Tue Dec 9 10:36:52 EST 2003

Dear mrs.Mano,
Thanks a lot.We have visited yr hotel.IN family room there is one barathanatiyam dancer's painting was there.we wonder not only for the painting.THAT WAS DRAWN BY YOU ,WE HEARD.HATS OFF YOUMRS.MANO.you are an marvellous artist.THANS TO SHARE MY FEELINGS WITH YOU.
From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 9 11:01:12 EST 2003

Hello R!
First I am going to write about the recipe of Paniyaram which is prepared in “Paniyara kal”. This is also called as “Unniyappam”.
KUZHI PANIYARAM:
Soak a cup of raw rice for an hour. Make ‘Kambi paahu’ with 1 cup of sugar. Let it cool down. Grind the rice with the sugar syrup, ˝ banana, 5 cardamoms, ˝ sp cumin seeds, with a pinch of salt to a fine batter. Add a pinch of soda bi carbonate to the batter and mix well. In a tbsp of ghee, fry ˝ cup of shredded coconut to a light brown colour. Add this to the batter and again mix well. Make paniyarams in the paniyara kal. This will be very delicious to eat.

Now about the Neyyappam- Here is a recipe from one of my keralite friend. I have not yet tried this.
NEYYAPPAM:
Soak one kilo of raw rice over night , then drain the rice in the morning in a colander and pound it to a fine flour. Powder 250gms of jaggery finely with the help of a kitchen hammer and add this to the flour. Add the coarse residue of the fine rice flour to this mixture and mix well. Keep this flour covered for 2 days in an earthern pot to make it soft.
On day 3, fry ˝ cup of sliced onions in hot oil till crisp and then dry them on a kitchen towel. When cooled, powder them. Extract thick juice from 2 cups of shredded coconut. Add this milk , the onion powder, Ľ cup of thin slices of coconut fried in ghee, 1sp gingelly seeds fried, a pinch of ginger powder, 1/4sp of cardamom powder and 1/4sp salt to the rice flour-jaggery mixture to make a thick batter. Make neyyappam in hot oil either in Paniyarakal or skillet.
NB: If the jaggery is not clean, you can make “kambipaagu” after removing its residue and then add this to the rice flour and its residue.
From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 9 12:35:42 EST 2003

Dear kamakshi!
Thanks for the feedback on Methuvadai.
About storing the herbs in the fridge- I usually keep the coriander , mint, and curry leaves in thin plastic bags and they will be fresh for at least 5 days. Storing more than 5 days will make them loose their freshness and flavor. Keeping them in brown paper covers also will give good results. But the sooner they are used, the better they will taste.
Place the herbs in a broad glass tumbler with about 1” of water. Cover the top loosely with a thin plastic bag. This way you can keep the herbs fresh for a week. Change the water once in 2 days.
From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 9 12:39:33 EST 2003

Dear Uma!
Thanks for the feedback on Red chutney. This is one of the most favourite chutney for my family also!
From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 9 12:43:20 EST 2003

Dear Sarah!
I am very happy to see yr posting after the gap of so many months! And also thank you very much for yr feedback on 'Inji Kuzhambu'.
From: Mrs.Mano (@ 195.229.241.164) on: Tue Dec 9 12:46:04 EST 2003

Dear Megalavairamani!
Thanks for the appreciation on my painting.

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