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: Raathi (@ h0030bd1c69fe.ne.client2.attbi.com) on: Tue Nov 9 19:32:25 EST 2004

Dear Mrs.Mano & Friends,
Wishing you health,prosperity,happiness on Deepavali & always!
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 10 09:23:58 EST 2004

Thanks, Kamakshi. I do have them, but, did not realize that that is the thattai payaru. I saw somewhere in The Hindu magazine the name as Lobia, hope that is right.

Bye.
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Wed Nov 10 09:24:06 EST 2004

Thanks, Kamakshi. I do have them, but, did not realize that that is the thattai payaru. I saw somewhere in The Hindu magazine the name as Lobia, hope that is right.

Bye.
From: KH (@ ip68-106-165-80.br.no.cox.net) on: Wed Nov 10 11:33:05 EST 2004

Dear Mrs. Mano and friends,

Wishing u all a very Happy Deepavali!
From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Wed Nov 10 11:42:35 EST 2004

Hi Mrs mano,

I wish u and ur family a very happy diwali.I just have a doubt in making almond burfi.You have said 1 cup of almond powder.HOw to make it?.just grind it with its skin on it or to peel it.Also how much water to add to it?.

thanks
From: kals (@ cpe-66-168-113-129.ma.charter.com) on: Wed Nov 10 11:43:50 EST 2004

kamakshi,

You said that u did almond burfi can u please answer my previous question.thanks
happy diwali
From: Lakshmi (@ host-216-76-232-216.hsv.bellsouth.net) on: Wed Nov 10 12:16:58 EST 2004

Dear Mrs. Mano and fellow hubbers,

Wish you a very happy and prosperous Diwali.
From: rajani (@ sjcd-dmzweb-ce7.cisco.com) on: Wed Nov 10 14:15:07 EST 2004

Hi friends
Wish u all a very happy diwali
rajani
From: thattai (@ ppp-219.65.34.221.mum2.vsnl.net.in) on: Thu Nov 11 01:11:58 EST 2004

Hi there!

Wish u all a very happy and safe Diwali...

Thattai
From: Mangai.s (@ 219.93.197.254) on: Thu Nov 11 04:54:35 EST 2004

Hi friends,
Wish u all avery happy Diwali.
SM
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 11 06:01:06 EST 2004

Hello all!!

Wish you all a Happy and Wonderful Deepavali..
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 11 06:04:03 EST 2004

Hello Mrs.Mano,

Made sago athirasam with a smaller qty and the taste was really amazing. Did not realize that there is a simple athirasam recipe without struggling with syrup, grinding etc.

As usual, thanks to you. But, I am curious, have never heard abt it. Does this sweet famous anywhere in TN ?

Bye.
From: Kamakshi (@ 195.229.241.188) on: Thu Nov 11 08:21:42 EST 2004

Hi kals,
For making the burfi, the almonds have to be peeled, dried and then powdered. Soak the almonds in hot water for about 10mins., then peel them, the skin will come off easily. Then wipe them with a thick cloth (terry towel), and heat them in a pan (without oil) on low heat to remove the excess moisture. Then keep them in that pan itself for 10mins. so that they'll become more dry/crisp. Then you can powder in mixie, using pulse button, stirring in between. This way, you'll get fine powder of almonds. Please DON'T add any water to this recipe, you'll get very delicious burfis. Good luck !
From: Kamakshi (@ 195.229.241.188) on: Thu Nov 11 08:35:46 EST 2004

Hi friends,
Here's a really great recipe for making delicious COCONUT BURFI, 'without syrup making, stirring etc' !!!

Simply place 1 big cup of grated fresh coconut in your electric rice cooker, add 1/2 to 3/4 cup of sugar (depending on sweetness of coconut), stir well, place the lid and switch it on. Within 5 mins. the switch will move to 'keep warm'. Then, switch off the appliance, open the lid and carefully stir the mixture thoroughly. Now you can add some powdered cardamom if desired, then close the lid and again on the cooker. Watch carefully and when the switch moves to 'keep warm', off the cooker. Wait 2 mins. and then remove the mixture from the cooker and pour it onto a greased plate. When fairly cool, cut into pieces and watch it disappear....
From: Kamakshi (@ 195.229.241.188) on: Thu Nov 11 08:36:57 EST 2004

Contd. from previous posting....

When my friend first told me this method, I didn't want to risk ruining my cooker. But was curious to see if such an easy and quick method would work and was thorougly happy with the delicious result.
Hope you try this out as well, you'll definitely make it very often. It is so very eaassyyyy....

Cheers,
Kamakshi.
From: Kamakshi (@ 195.229.241.188) on: Thu Nov 11 08:39:41 EST 2004

Dear Mrs.Mano,
Hope you don't mind my posting this recipe here in your section. I didn't want to start a thread just for this item and anyway your recipes are viewed by everyone and is such a popular thread, I thought more people would see it this way.
Bye.
From: Kz (@ bgp529695bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 11 09:40:08 EST 2004

Hi
HAPPY DIWALI to all!

Mrs.Mano, i tried the ribbon pakoda and it was very nice.thankyou for the recipes.
Bye,
Kz
From: shakthi (@ 192.63.84.49) on: Thu Nov 11 12:18:24 EST 2004

Can somebody send me Mrs.Mano's recipes to me.
Thank you in advance. shakthioom@yahoo.com
From: d (@ sfmail.thelenreid.com) on: Thu Nov 11 13:24:00 EST 2004

d
From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net) on: Thu Nov 11 16:58:55 EST 2004

Hello Mrs.Mano,

Have a doubt in sago athirasam. How long I have to fry it in oil? I mean, till what color shd come before taking out of the oil? Will it be soft or little crispier?

Thanks for clearing in advance.
From: uma (@ 202.148.164.235) on: Fri Nov 12 00:56:25 EST 2004

Dear Mrs Mano,
Want to know how to make mung dhal halwa... pls help me if you have recipe.
thanks
From: Deepa Ganesh (@ c-24-16-128-70.client.comcast.net) on: Fri Nov 12 13:38:48 EST 2004

Hi all,

My name is Deepa and I reside in the US. I was recently searching the web for boondhi ladoo recipes, and that's when this forum caught my eye..

I want to join in.. cos cooking is a favorite hobby of mine. and I enjoy trying out new dishes..

Can Mrs Mano please post the recipe for bhoondi ladoo again?

Thanx in advance

Deepa.
From: Rathi (@ 216.136.208.210) on: Fri Nov 12 15:37:46 EST 2004

Can someone please send me Mrs. Mano's recipes?
I love her recipes and would be very grateful to get the collection.

Happy Diwali to all
From: Mrs.Mano (@ 195.229.241.187) on: Sat Nov 13 00:15:17 EST 2004

Dear Kamakshi!
Thanks a lot for the feedback on Badam burfi.
For scaping coconut-you can use a scrapper/shredder plate either manually or by using the food processor. But I know it will not give satisfaction as the one we get from the ‘aruval manai’. Nowadays there are so many models have come. Have you ever visited the metal shops at Ranganathan Street at T.Nagar, Chennai? There you can see new models of coconut scrapper. Which city you belong? In the shops which are in front of the temples, you can get a separate coconut scrapper which is fixed in a long wooden plate. Here you can search in any big keralite super market. You will definitely get it.
From: Mrs.Mano (@ 195.229.241.187) on: Sat Nov 13 00:15:47 EST 2004

I really appreciate yr postings on Almond burfi with electric cooker method and also on powdering the almonds. It will be really useful to the people who are interested in cookery. The almond burfi with the electric cooker method is a new and different idea. I welcome always new recipes, new methods and new ideas on cookery. Do post them always, Kamakshi!
From: Mrs.Mano (@ 195.229.241.187) on: Sat Nov 13 00:32:56 EST 2004

Hello R!
• Thank you very much for the feedback on SAGO ADHIRASAM. As I have already said, I am searching and collecting always unusual and tasty recipes from my friends, fellow neighbors, magazines and cookery shows since my teenage. I cannot resist the temptation always to try a recipe if I find it new and tempting. After the experiment, if I find that the recipe is wonderful and approved by my family, then it will be entered in my original file. Mostly I will also mention the name of the friend or the magazine near the recipe. But I haven’t written any remarks near this recipe. So I don’t know where I have got this recipe. It may be years old. Anyhow I am pleased to know that you have got very good result. Usually the adhirasams with sugar cannot be fried to a deep brown colour. It will be cooked when it turns to a pale brown colour.
From: Mrs.Mano (@ 195.229.241.187) on: Sat Nov 13 00:34:24 EST 2004

Dear KZ!
Thanks a lot for the feed back on Ribbon pakoda.

List all pages of this thread