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: Revathy (@ 195.229.241.228) on: Tue Nov 11 15:13:18 EST 2003

Thanks for your time & explanations Mrs.Mano.
But i hope you can elaborate on when is the correct time to take out the murukkus from the oil? Are there any rules/tips etc. Sorry for the trouble. Eagerly awaiting your reply so that i can try out your recipe also. Thanks again.
From: Sai (@ 206.67.208.252) on: Tue Nov 11 16:45:20 EST 2003

Mrs. Mano,

I once tasted vellai appam and onion red chillie chutney by one of my chettinad friends and it was very delicious... the most intriguing thing in that for me is the vellai appam was so soft and until she told me that it was deep fried I actually thought it was steamed...but after that I tried with different recipes and every time I get a crisp appam and the outer layer is brown not white like the one I tasted...Can you please help me and give the recipe...

Thanks a bunch,
Sai
From: D (@ bridgeport.cuc.com) on: Wed Nov 12 13:44:48 EST 2003

Mrs.Mano,

I tried your idli sambar. Turned out good.

Thanks
D
From: Mrs.Mano (@ 213.42.2.8) on: Fri Nov 14 01:38:57 EST 2003

Dear Megalavairamani!
Sorry for the delayed response. I had some problems in my pc. I hope that hereafter I could answer to the queries as soon as possible.
About curry powder- I am not using it in my cookery as I prefer fresh powders always. But I searched for you and got this one. Hope this will help.
CURRY POWDER:
Roast the following ingredients in medium heat to a light golden color. . After having cooled them, grind to a fine powder.
INGREDIENTS: 20 green cardamom pods, 2 cinnamon sticks which are broken into small pieces, 5 bay leaves, ˝ tsp cloves, Ľ tsp grated nutmeg, 2tbsp aniseed, 1sp peppercorns, 10 dried curry leaves, 5 red chillies, 6tbsp coriander seeds, 3tbsp cunnin seeds, 3tsp turmeric, 1tbsp fenugreek seeds, 2tbsp black mustard seeds.
From: Mrs.Mano (@ 213.42.2.8) on: Fri Nov 14 08:04:07 EST 2003

Hello R!
How are you? I came back from India last week. Thanks for the feedback on garlic rasam. I have never tried recipes recipes like sohan papdi, parotta etc which have to be prepared with so much sugar and ghee. If you want, I will try for its recipe.
From: Mrs.Mano (@ 213.42.2.8) on: Fri Nov 14 08:13:58 EST 2003

Dear Sai!
Welcome to forumhub! I hope that all my recipes will be useful to you! Have you tried Wheat Gulkandh? I will try to write about the vellai appam soon. Thanks for the feedback on Milagu kuzhambu. I am going to post another type of milagu kuzhambu which will be very delicious.
From: R (@ bgp530243bgs.ebrnsw01.nj.comcast.net) on: Fri Nov 14 11:03:02 EST 2003

Hello Mrs.Mano,

Thank you for asking, I am fine. Hope you must have enjoyed your trip in India.

Since you have a hotel in UAE, thought, that you may can help me. Also, I searched in many sites, the surprising thing is they all have the same recipe, no individual recipes at all like other sweets.

If you know anyone who tried already and came out with a good result, pls let me know that recipe.

Thanks and Bye
From: RG (@ 26.f8b7d1.client.atlantech.net) on: Fri Nov 14 11:10:17 EST 2003

Dear Mrs. Mano,
Kudos to you for taking time form your busy life to help us. I check this thread everyday to see if you have any new recipes. When is your website coming up? I saw in other threads about 'Manovin Samayal'. We are all looking forward to it. Good luck and thank you so much.
From: Sai (@ 206.67.208.252) on: Fri Nov 14 13:12:26 EST 2003

Dear Mrs. Mano,

Thank you. Hope your India trip was peaceful and restful. I couldn't try wheat gulkandh this week but will surely be making it next week. waiting for your vellai appam and milagu kuzhambu recipes.

Thank you,
Sai
From: Sai (@ 206.67.208.252) on: Fri Nov 14 13:15:20 EST 2003

Hi R,

Regarding soan papdi you are right. All the sites have the same recipe and I tried it once and it was a disaster. The step where they tell us to mix the kadalai maavu with sugar syrup and beat it to form flaky spikes, is where it fell apart. The moment I put the besan there was no syrup remaining to beat it and it solidified very fast. May be because I live in a very cold climate... But I tried many sites and all the sites give the exact same recipe. If there is anybody who have practical knowledge about this. It would be great.

Thanks,
Sai
From: megalavairamani (@ 213.42.2.8) on: Fri Nov 14 14:57:44 EST 2003

dear mrs.Mano,
THANKS A LOT FOR YOUR CARING.I WILL DO IT TOMMORROW AND POST MY RESULT.I AM ALSO EAGERLY WAITING FOR YR WEBSITE.
From: Kamakshi (@ ac9.emirates.net.ae) on: Fri Nov 14 16:02:06 EST 2003

Dear Mrs.Mano,
Though I've been enjoying most of your recipes for a long time, this is the 1st.time I'm writing to appreciate your fine work. Esp. your inji kuzhambu recipe was simply superb-- reminded me of my great aunt's cooking! Thanks.I also request you some recipes for vadam & vathal varieties --hope you can post them,please.
From: LT (@ dhcp-0-2-e3-5-ca-b1.cpe.townisp.com) on: Fri Nov 14 17:31:36 EST 2003

Hi Mrs.Mano,

My son, who is 16 months enjoys honey and nut chikki very much. But what we get in the indian stores here is not very fresh. I was wondering if it was easy to make it at home. Please post a recipe for me when you find time. Thanks in advance.
From: Mrs.Mano (@ 195.229.241.167) on: Sat Nov 15 12:04:12 EST 2003

Hello R!
We are not making sohan papdi in our restaurant-we are making only south Indian dishes. Sohan papdi is prepared with equal amount of plain flour and sugar with nearly half the amount of ghee. I have found its recipe in my file. But I have never tried on it. If you want, I will post the recipe.
From: Mrs.Mano (@ 195.229.241.167) on: Sat Nov 15 12:27:24 EST 2003

Hello RG!
Thank you very much for the compliment. Posting recipes and sharing my knowledge with others in this thread gives me immense pleasure. I have postponed the creation of my website for sometime as I need to work on it..
From: Mrs.Mano (@ 195.229.241.167) on: Sat Nov 15 12:38:10 EST 2003

Dear Revathy!
After having pressed the ‘Murukku’ in the hot oil, it will come up immediately. Then turn it on the other side. After a few seconds, you can feel the difference in the weight of the Murukku when you take it in yr Saarani karandi’. The murukku which I wrote to you, will immediately be cooked and so when you take it out, it will still be in white color and very soft.
From: Mrs.Mano (@ 195.229.241.167) on: Sat Nov 15 12:43:03 EST 2003

Hello D!
Thanks for the feedback.
From: Mrs.Mano (@ 195.229.241.167) on: Sat Nov 15 12:48:31 EST 2003

Dear Kamakshi!
Thanks for the feedback. This kind of appreciation really inspires me always to post more and more good recipes. I will post some vathal and vadam varieties soon.
From: Mrs.Mano (@ 195.229.241.167) on: Sat Nov 15 13:11:58 EST 2003

Hello LT!
Here is the recipe for cashewnut chikki. This I have learnt from a TV demonstration.
CASHEWNUT CHIKKI:
Put 1 ˝ cups of cashewnuts in a thick plastic bag and then roll on it with the help of a chappathi roller. So the cashewnuts will be broken evenly. Pour 2tbsp of ghee in a kadai and heat it. The fire should be medium. When the ghee melts slightly add 1 cup of sugar. The sugar should not be heaped. Let the sugar melt in the heat of the kadai slowly. Don’t handle with any spoon. In the meantime , keep ready a flat surface –either a chappathi kal or a flat, squire marble piece and coat it with a little ghee. Also coat the chappathi roller with a little ghee. When the sugar melts fully and becomes to a honey colour, put off the fire. Add the broken pieces of cashew nuts and a pinch of soda-bi-carbonate immediately to it and mix well with a spoon. This should be done very quickly. Spread it on the marble surface evenly and roll on it carefully. Cut it into slices.
From: Mrs.Mano (@ 213.42.2.8) on: Sun Nov 16 08:53:08 EST 2003

Hello Sai!
Here are the recipes for VELLAI APPAM[VELLAI PANIYARAM] and red chutney. One of my friends gave me these recipes. I have made these several times and the appams will be white in color and soft if you fry them in medium fire. But, like vadai, there will be oil in this vellaiappam.
VELLAI APPAM:
Soak 2 cups of raw rice and ˝ cup of split black gram in water for 3 hours and then grind them to a fine paste with enough salt. The ground batter should have the consistency of the dosa batter. Add a pinch of soda bi carbonate and mix well. Heat a kadai and pour enough oil to deep fry. The fire should be medium. When the oil becomes hot, pour small spoonful of batter in it. The diameter of the vellaiappam should be 2 inches. When it comes up, turn on the other side. After a few seconds, take it out.
TOMATO ONION CHUTNEY[RED CHUTNEY]:
Grind 2 onions, with 5 medium tomatoes, 1/2sp aniseed, 8 red chillies and enough salt to a fine paste. In a kadai, pour 4 tbsp of gingelly oil. When the oil becomes hot, add 1sp mustard seeds and when they splutter, add the ground masala. Cook it on a medium fire until all the water in it is evaporated and the oil comes on the surface. Pour a tsp of gingelly oil and mix well. Put off the fire.

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