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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.

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Responses:

• Old responses
  
• From: pp (@ bbcache-12.singnet.com.sg) on: Mon Nov 1 05:28:56 EST 2004
  
  hi
  
  
  
• From: Kz (@ bgp527799bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 1 10:34:52 EST 2004
  
  Hello Mrs.Mano,
  Thanks a lot for mango thokku recipe, i will try it and let u know.
  Kz
  
  
• From: Kz (@ bgp527799bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 1 10:46:49 EST 2004
  
  Hi R,
  Here is the recipe Mrs.Mano's Ribbon pakoda
  RIBBON PAKODA-I:
  Mix 4 cups of rice flour with 1 cup of Bengal garm flour and sieve them well. Then add 1sp asafoetida powder, 2sp chilli powder and 3tbsp butter to it and make smooth dough by adding water little by little. Place ribbon pakoda achu in the murukku press and press ribbon pakodas in hot oil.
  
  RIBBON PAKODA-2:
  Soak 4 cups of par boiled rice in water for 5 hours. Then grind it with ¼ cup of garlic flakes to a fine and thick paste. Add 1 cup of pottukkadalai powder, 2sp chilli powder and ¼ cup of ghee to this and make soft dough. Make ribban bakoda in hot oil as above.
  Bye.
  Kz
  
  
• From: Kz (@ bgp527799bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 1 11:12:57 EST 2004
  
  Hi
  While making vadai( ulundu) it cracks and the batter oozes out from it and the shape of the vadai is changed. why does that happen? i tried to make the batter thick and thin and still it happens. then i tried frying it as bonda shaped but still the maavu oozes out and it isn't round but two rounds joined together. hope i am explaining it clearly.
  Need help in how to make them perfectly.
  Thankyou.
  Kz
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 1 11:19:21 EST 2004
  
  Thanks Kz, for your immediate response.
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 1 12:01:06 EST 2004
  
  Kz, while making vada, it is so surprising. But, I had this experience when I made vellayappam. The same oozing out problem..Hope Mrs.Mano can help us out..
  
  If I am right, it is happening only with the dish where ulundhu is a main ingredient, right?
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Mon Nov 1 17:36:54 EST 2004
  
  Dear Mrs. Mano and friends,
  
  For the past two days i'm unable to open the forumhub web page. Is anyone having the same problem? Whenever i try to open this website, i could c only blank page. I gave search in yahoo and viewed this page. What's the reason, can anyone help me out?
  
  Thanks in advance!
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Mon Nov 1 18:47:20 EST 2004
  
  Yes, KH. I too have the same problem.
  
  Only in this URL, the first page is coming-
  http://www.forumhub.com/home.shtml
  
  
• From: Kamakshi (@ 195.229.241.184) on: Tue Nov 2 00:03:45 EST 2004
  
  Dear Mrs.Mano,
  
  What is 'verkadalai punnakku' --- in one recipe for village cooking, a side-dish is called as verkadalai punnakku chutney, which is to be served with 'thattai payiru adai'. How does this punnakku look like , is it good for health?
  Can you also please explain how to make roast peanuts, the plain, salted variety available in markets ?
  How to ensure a bright coloured & 'soft' cooked rajma ? I have tried all brands (including the latest, highly recommended / expensive Bustan brand), soaked for more than 12 hrs. also, & even pressure-cooked it twice !! But it is not at all good colour after cooking and also not cooked fully & can't mash with back of a spoon.
  Sorry for too many questions. Hope you can help please , whenever you have time?
  Thanks.
  
  
  
• From: Lakshmi (@ host-216-76-232-216.hsv.bellsouth.net) on: Tue Nov 2 01:09:16 EST 2004
  
  Dear Mrs. Mano,
  
  I tried out your Ridgegourd kothsu and keerai vadai. Both came out well. They were both tasty...Thanks a lot for the recipes...
  
  I have a request. Could you please post some recipe using lima beans[I dont know what is the tamil/hindi name for that]? Also what is the tamil/hindi word for artichoke? Is that vegetable used in Indian cooking?
  
  Thanks...
  
  
• From: aps (@ ip68-9-145-5.ri.ri.cox.net) on: Tue Nov 2 09:09:30 EST 2004
  
  Hi
  Verkadalai punnakku is obtained when taking oil from peanuts.It looks like coconut cake.In olden days they were using sekku for making oil from peanuts,sesame and coconut.after removing the oil the peanuts look like cake.In some hotels they are using coconut punnakku for coconut keetty chutney.
  
  
• From: aps (@ ip68-9-145-5.ri.ri.cox.net) on: Tue Nov 2 09:09:55 EST 2004
  
  Hi
  Verkadalai punnakku is obtained when taking oil from peanuts.It looks like coconut cake.In olden days they were using sekku for making oil from peanuts,sesame and coconut.after removing the oil the peanuts look like cake.In some hotels they are using coconut punnakku for coconut keetty chutney.
  
  
• From: aps (@ ip68-9-145-5.ri.ri.cox.net) on: Tue Nov 2 09:13:45 EST 2004
  
  About making salted peanuts
  follow this simple method.put the peanuts in a pan and roast it until light brown.then take very little water stir some salt in water.pour on peanuts then roast it some more time.
  
  
• From: aps (@ ip68-9-145-5.ri.ri.cox.net) on: Tue Nov 2 09:17:33 EST 2004
  
  typo
  Coconut ketty(thick)chutney.
  Looks like hard coconut cake.
  One more explanation:
  We used to feed our cows with punnakku.
  
  
• From: aps. (@ ip68-9-145-5.ri.ri.cox.net) on: Tue Nov 2 09:26:11 EST 2004
  
  Hello Mrs.Mano
  thanks for reposting ur Bittergourd podimas.
  Sorry for making u repost it.I have searched all
  old thread but i couldn't find it.
  
  
  
• From: KH (@ ip68-106-165-80.br.no.cox.net) on: Tue Nov 2 13:01:01 EST 2004
  
  Hi R,
  
  Thanks a lot!
  
  Today i'm able to view the page asual!
  
  Bye!
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Tue Nov 2 13:59:56 EST 2004
  
  Dear KZ and R!
  If the rice in the ‘vadai’ recipe or in the vellaiyappam recipe is not ground finely, then the vadai and the vellaiyappam will crack and the oil will ooze out. So it is better to grind the rice and the black gram separately.
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Tue Nov 2 14:18:19 EST 2004
  
  Hello Sunny!
  Here is the recipe of ‘Bhadhusha’ for you. I am posting this from a cookery book.
  BHADHUSHA:
  Add 5 tbsp of dalda and ½ tsp of soda bi carbonate in a plate and beat well with yr palm for 15 minutes. Then add 150 gms of plain flour and mix well with yr fingers. Then make soft dough by adding very little water. Do not put much pressure in yr hand. Then make small balls and then flatten them like badhushah. Then fry them in dalda or pure ghee to a golden brown colour. Make syrup [kambi patham] with ¾ cup of sugar and ½ cup of water. Dip the badhushahs in it for 5 minutes and then keep them in a plate.
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Tue Nov 2 14:36:02 EST 2004
  
  Dear Kamakshi!
  Yr question is very interesting. What Aps have explained about verkadalai punnaakku and the method of preparing salted peanuts is very correct.
  My husband whose native place is a village says that the verkadalai chutney is a very tasty dish. If possible, please post the recipe of verkadalai punnaakku chutney here. Thus ellu punnaakku is obtained when gingelly oil is seperated from the gingelly seeds and thengai punnaakku is obtained when coconut oil is separated from coconuts. These types of “punnaakku” are used in feeding the cows as they help to produce more milk and also as fertilizers. I do not know how it is good for health. But it can be taken in a little quantity. Children in the villages always love to eat these types of punnaakku.
  As for cooking rajma- try to cook them directly without using the pressure cooker. I think you can get a good- coloured and soft rajma.
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Tue Nov 2 14:39:10 EST 2004
  
  Hello Aps!
  It is not at all a trouble for me to re-post my recipes when hubbers like you ask for them. And thanks a lot for giving explanations about verkadalai punnaakku and the method of roasting peanuts.
  
  
• From: Mrs.Mano (@ 195.229.241.187) on: Tue Nov 2 14:51:15 EST 2004
  
  Dear Lakshmi!
  I do not know the tamil/hindi names for either artichoke or lima beans. You can cook the lima beans as you cook dishes with Rajma, dried peas and chick peas. Here I am pasting a few links for Lima beans recipes for you!
  http://www.daawat.com/recipes/western/chililimabeans.htm
  http://www.1try.com/recipes_l/Lima_Beans.html
  
  
• From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Tue Nov 2 14:57:17 EST 2004
  
  Thanks, Mrs.Mano. But, I think that you must have forgotten to answer my question about jilebi and laddu!!
  
  JILEBI
  
  1. What is the quantity of maida in cups (200 g, it says)? Can u pls be more specific abt the sugar and water to make syrup?
  
  2. Heard that the mixed batter have to sit for a night to get the sour taste. But, in yr recipe, you said that you can mix with curd and start doing it right away.
  
  LADDU
  
  Made laddu last week, have a doubt. While making balls, initially, some of the boondis had started falling down (vazhiyardhu) until all the boondis has absorbed syrup.
  
  When I made balls from those boondis, it was all little crystalized, hope I am clear here. Why it is happening?
  
  While making the last few batches of laddu, it was fine.
  
  thanks, bye..
  
  

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