Does anyone know how to make Manovellam? - Page 3
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Thread: Does anyone know how to make Manovellam?

  1. #41

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    Quote Originally Posted by Sruti View Post
    ana chings enge vetule pane udene kali akidum ...ena msb saptu kali paniduvaru
    :D :D :D appadiyaa..Appo naan shakti pakkam ..naanum odane gaali panniduven

  2. #42
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    Thanks tinker.. neengala ithu

    Sruti.. very nice... nalla senchu irukeenga

    yaso, Thenkuzhal kaaram actually.. its not sweet at all.. manoharathukku initialla panrathu mathiri thaan thenkuzhal irukkum... athai break panni, paagu thaan soak panrathu thaan manoharam.. athula urundai ooda panuvaanga

    Shy
    I Geetham

  3. #43
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    Quote Originally Posted by tinker View Post
    Sruti - I guess this is what you are asking for ...

    Here it is

    Manoharam


    Ingredients:


    Bengal gram flour - 1 cup
    0il - to deep fry
    Grated jaggery - 3/4 cup (Dark brown jaggery)
    Rice flour - 1 Tbl.sp.
    Water - 1/4 cup
    Cardamom powder - little
    Cooking soda - a pinch
    Chopped, fried cashewnuts - 1 Tbl.sp.

    Method:


    Mix bengal gram flour,rice flour a pinch of salt, a pinch of cooking soda together.
    Add just enough water to prepare a batter of pouring consistency.
    Heat oil in a broad kadai.
    Using a boondhi ladle on top of oil,pour a ladle full of batter.
    Deep fry boondis till crisp.
    After preparing all the boondhis allow it to cool thoroughly.
    Heat grated jaggery with water in a heavy kadai.
    Stir till is dissolved completely
    Take out from fire and strain it through a fine sieve or thin muslin to remove dirt.
    Wash the kadai,pour back jaggery syrup and boil without stirring till soft ball consistency is reached.
    Switch off the stove,add cardamom powder,fried cashews,fried boondhis and quickly mix with the syrup.
    Apply little ghee to a broad basin and transfer the prepared manoharam to that.
    Allow to cool,break into big pieces and keep in airtight tin.
    Note:

    Do not use white jaggery which contains salt. Dark brown jaggery only gives best results.


    Source :http://forumhub.com/southfood/14903.13.06.26.html
    this one is not manoharam.. this is laddu recipe mathirina irukku..

    Shy
    I Geetham

  4. #44
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    Quote Originally Posted by Sruti View Post
    Does anyone know how to make Manovellam?
    Manoholam or something they say down south..vellamna solvaanga??

    Shy
    I Geetham

  5. #45
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    Manovella / Manoharam / Manohalam (karaikudi and chettinad area) ellam onnu than....

    Thenkuzhal is made of rice and ulunthu maavu. Manoharam will not have this base.

    Macro of Manohalam:
    ================

    Manohalam kku you need the bengal gram base (with oma podi) and the murukku will look like karachev, you need to have coconut slices / pottu kadalai and vellam paagu kachi oothanum.

  6. #46
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    SriGan, We used to make both the sweet and kaaram from the same base...(just the paagu and kaara part will differ on these too) I dont know which sweet u are talking abt

    Quote Originally Posted by Sruti View Post
    ya...my patti used to make this...this is very famous in south india..instead of jaggery thy also used to dip the karichov in sugar syrup..it will be white in color ..bt i dnt rem the name of tht dish....
    Sruthi: that white one..yes I remember what u are talking abt... athu konjam big big piecesa irukkum... naan sapittu iruken.. yosichu solren name... ennoda recipe notela irukaa paarthu solren okvaa..

    Shy
    I Geetham

  7. #47
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    Quote Originally Posted by tinker View Post
    Ya ya ... remember it and ate a lot last time when I was in India ....

    I confused it with kapparisi ... I like that too .....

    PS: I am sure shy would have known the receipe if she was around ....
    antha recipe'kum kapparisikum eppadi mudichu poteengo

    Shy
    I Geetham

  8. #48
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    Quote Originally Posted by Shy View Post
    SriGan, We used to make both the sweet and kaaram from the same base...(just the paagu and kaara part will differ on these too) I dont know which sweet u are talking abt

    Shy
    Shy,

    Then kuzhal vanthi rice and ulunthu irukkum, same will not be used for manoharam.

    Manoharam kku arisi maavu irrukkum but on a propotion with Bengal Gram flour... Naan MSG ya exact receipe poda solluren.

  9. #49
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    Quote Originally Posted by sri_gan View Post
    Shy,

    Then kuzhal vanthi rice and ulunthu irukkum, same will not be used for manoharam.

    Manoharam kku arisi maavu irrukkum but on a propotion with Bengal Gram flour... Naan MSG ya exact receipe poda solluren.
    tinker poottu irukara link paarunga.. thats how we do it.. again recipes differ within .. so..

    Shy
    I Geetham

  10. #50
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    thenkuzhal, manohalam, athirasam, ceepu cheedai, kalyana seer murukku...and the list goes on
    Sonnavan Kannan...Solbavan Kannan...
    என்.சி.எம் (N.C.M)

  11. #51

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    Quote Originally Posted by sri_gan View Post

    Manohalam kku you need the bengal gram base (with oma podi) and the murukku will look like karachev, you need to have coconut slices / pottu kadalai and vellam paagu kachi oothanum.
    I think naan ithai thaan nenaichen...coconut pieces add pannuvanga...:D

    yaso

  12. #52
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    Thenkulal - it will light brown in color and it will be thinner thn karichov and we dnt add kadalamavu in this...

    Karichov - base made of kadalaimavu/rice flour and other spices

    Manoharam or manovellam (I dnt knw the exact name how thy call) - made same as karichov bt with less spices and at last after deep fry it will soaked in jaggery syrup...

    bt in chennai sweet shops we can get thenkulal dipped in jaggery....(I thnk it goes by the name of manoharam/manovellam)
    "What lies behind us and what lies before us
    are tiny matters compared to what lies within us"

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