Milagai Mandi From Karaikudi Bangala Hotel

Chettinad Pachai milagai mandi recipe by Chef Karuppaiah of the heritage property – The Bangala. Its a spicy sauce simmered in a tamarind gravy.

The capital of Chettinad, Karaikudi sends you to another world with its amazing architectural legacy of palatial houses, food and the people. Chettinad is also famous for the labour intensive Handloom cotton sarees known as “kandaangi” with its “gopura-karai” – temple-tower motif. One of the other gems that can be found here is the Athangudi tiles, named after the place of the manufacture. Athangudi tiles are hand-made.

This recipe for milagai mandi comes from The Bangala in Karaikudi. I first saw Chef Karuppaiah in an amazing show sutralam suvaikalam run by Rakesh Raghunathan of Puliogare Travels. Mr. Karupaiah is the most cutest, wittiest and the true master chef ever. He has been the Chef at The Bangala for close to about 50 years.

Earlier known as “Senjai Bangala” , the property was established in 1910. It was a club for the chettiar men and the VIP visitors. It is said that the Governor of Madras, Sir Athur Hope, visited in the 1940’s. All the furniture, cutlery and crockery used from those times are still in use. In 1998, the Bangala was restored and converted into a heritage stay/resort. The place has all the old world charm.

The food at The Bangala is awesome. It does not get more authentic Chettinad than this.

The folks behind the Bangala have even published a cookbook called The Bangala Table and it is entirely on the food of Chettinad. Its authentic, elaborately written and a must have if you love chettinad food. The recipes are awesome with photographs. The Bangala Table: Flavors and Recipes from Chettinad Here is Milagai Mandi from Chef Karuppaiah of The Bangala. We need mandi for making this recipe. So what is Mandi? Mandi in tamil means sediment. In cooking, mandi refers to arisi mandi or rice mandi. Its nothing but the left over water from washing rice. When we cook rice for lunch, just soak the rice in water for 5 minutes. After 5 minutes mix (rub) the rice and water well with your hands and drain. The starchy drained water is mandi. So what is the short cut for making mandi? If you are in a hurry, just mix 2 teaspoon of rice flour in 1.5 cups of water and mix well. Thats instant mandi for you. We will need about 1.5 cups of mandi for this recipe. Discard the rest or store in the refrigerator for future use.

Soak a big lime size tamarind in 2 cups of mandi for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.

We need de-skinned tomatoes for this recipe. Boil water in a kettle to a roaring boil. Make a cross on the tomato like the picture below (It makes it for easy peeling later) and drop the tomatoes in hot water. Let it cook for 3 minutes. Switch off the flame. Drain the water and peel the tomatoes. Blend the tomatoes in a mixie / blender to a coarse paste. Set aside.

We will need the main ingredients Garlic, Shallots (small onions) and GREEN CHILLIES!!!!!!!!!! Lots of green chillies! Get them ready.

Heat sesame oil in a pan and add in the mustard seeds and the urad dal. Let it splutter. Then add in the garlic, shallots and green chillies and saute well until all the ingredients are roasted. About 3-4 minutes. The green chillies might splutter as they are added whole. So word of caution!

Add in the tomato paste. Fry till the tomatoes are cooked and almost dry. Add in the salt and the tamarind mandi water.

Cook on high flame for 10 minutes. The gravy will thicken up. At the end of 10 minutes, the gravy should be soupy. If its watery, mix two teaspoon of rice flour in 1/4 cup of water and add it to the gravy. Allow it to cook for couple of minutes until the gravy becomes thick.

Serve hot with rice. Chef Karuppaiah says that this dish is traditionally eaten in Chettinad with rice only.

For Tamarind Extract

• 1.5 cups Rice Mandi (see notes)
• 1 lime size tamarind

Other Prep Work

• 2 tomatoes de-skinned and ground to a paste

For Gravy

• 4 tablespoon sesame (gingely) oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 20 cloves garlic
• 20 cloves shallots (small onions)
• 20 green chillies
• 1 teaspoon coarse salt

For Thickening Gravy (Optional)

• 2 teaspoon rice flour
• 1/4 cup water

1. Soak a big lime size tamarind in 2 cups of mandi for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
2. Boil water in a kettle to a roaring boil. Make a cross on the tomato and cook for 3 minutes. Switch off the flame. Drain the water and peel the tomatoes. Blend the tomatoes in a mixie / blender to a coarse paste. Set aside.
3. Heat sesame oil in a pan and add in the mustard seeds and the urad dal. Let it splutter. Then add in the garlic, shallots and green chillies and saute well until all the ingredients are roasted. About 3-4 minutes.
4. Add in the tomato paste. Fry till the tomatoes are cooked and almost dry. Add in the salt and the tamarind mandi water.
5. Cook on high flame for 10 minutes. The gravy will thicken up. At the end of 10 minutes, the gravy should be soupy. If its watery, mix two teaspoon of rice flour in 1/4 cup of water and add it to the gravy. Allow it to cook for couple of minutes until the gravy becomes thick.
6. Serve hot with rice.

Notes

What is Mandi? Mandi in tamil means sediment. In cooking, mandi refers to arisi mandi or rice mandi. Its nothing but the left over water from washing rice. When we cook rice for lunch, just soak the rice in water for 5 minutes. After 5 minutes mix (rub) the rice and water well with your hands and drain. The starchy drained water is mandi. So what is the short cut for making mandi? If you are in a hurry, just mix 2 teaspoon of rice flour in 1.5 cups of water and mix well. Thats instant mandi for you. We will need about 1.5 cups of mandi for this recipe. Discard the rest or store in the refrigerator for future use.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Side Dish, Lunch
• Cuisine: Tamilnadu

For Tamarind Extract

• 1.5 cups Rice Mandi (see notes)
• 1 lime size tamarind

Other Prep Work

• 2 tomatoes de-skinned and ground to a paste

For Gravy

• 4 tablespoon sesame (gingely) oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon urad dal
• 20 cloves garlic
• 20 cloves shallots (small onions)
• 20 green chillies
• 1 teaspoon coarse salt

For Thickening Gravy (Optional)

• 2 teaspoon rice flour
• 1/4 cup water

1. Soak a big lime size tamarind in 2 cups of mandi for 20 minutes. Once the tamarind has been soaked, squeeze it between the fingers to release all the juices. Strain the juice and set aside.
2. Boil water in a kettle to a roaring boil. Make a cross on the tomato and cook for 3 minutes. Switch off the flame. Drain the water and peel the tomatoes. Blend the tomatoes in a mixie / blender to a coarse paste. Set aside.
3. Heat sesame oil in a pan and add in the mustard seeds and the urad dal. Let it splutter. Then add in the garlic, shallots and green chillies and saute well until all the ingredients are roasted. About 3-4 minutes.
4. Add in the tomato paste. Fry till the tomatoes are cooked and almost dry. Add in the salt and the tamarind mandi water.
5. Cook on high flame for 10 minutes. The gravy will thicken up. At the end of 10 minutes, the gravy should be soupy. If its watery, mix two teaspoon of rice flour in 1/4 cup of water and add it to the gravy. Allow it to cook for couple of minutes until the gravy becomes thick.
6. Serve hot with rice.

Notes

What is Mandi? Mandi in tamil means sediment. In cooking, mandi refers to arisi mandi or rice mandi. Its nothing but the left over water from washing rice. When we cook rice for lunch, just soak the rice in water for 5 minutes. After 5 minutes mix (rub) the rice and water well with your hands and drain. The starchy drained water is mandi. So what is the short cut for making mandi? If you are in a hurry, just mix 2 teaspoon of rice flour in 1.5 cups of water and mix well. Thats instant mandi for you. We will need about 1.5 cups of mandi for this recipe. Discard the rest or store in the refrigerator for future use.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Side Dish, Lunch
• Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/milagai-mandi/

Easy Egg Salad Sandwich recipe made with cucumbers, egg, cilantro and mayo. Excellent for a quick bite or a school lunch box. With step by step pictures.

This egg salad sandwich recipe is so easy to make that its perfect for that quick bite in the morning or for the school lunch box. You just need to have boiled eggs ready and the whole sandwich can be put together in less than 15 minutes. Egg Mayo Sandwich is a staple at all the Bistros and its so easy to make at home too. It looks daunting but the ingredients are so simple that its perfect for busy mornings. Here is my version.

Clean, Peel and finely chop a cucumber. Add it to a bowl. Add in two heaped tablespoon of store bought Mayonnaise. Add in the finely chopped coriander leaves (cilantro), salt, pepper and finely chopped green chilli. Green chilli is optional. I like the heat of the chilli.

Chop two boiled eggs and add it to the bowl. Here is how to make perfect boiled eggs every single time. Mix well to combine. Check for seasoning. The egg salad is ready. Set aside.

Remove the crusts of the bread slices. This is a very soft ooey gooey sandwich. So the crust got to go. Spread the egg salad evenly on the bread slices. About two tablespoons per sandwich. Cover the salad with another slice of bread and apply a little ghee (clarified butter) on top. One can use butter too.

Heat a griddle on low flame for 2 minutes. The key to even browning of a good sandwich is to toast the sandwich on a low flame. Toast the sandwich on both sides until golden. Remove off heat and serve hot or at room temperature.

Welcome to the clean plates club!

For the egg salad

• 2 Boiled Eggs
• 1 Cucumber
• 3 - 4 sprigs Coriander leaves (cilantro)
• 1 green chilli
• 2 heaped tablespoon Mayonnaise
• Salt and pepper to taste

For the Sandwich

• 1 tablespoon Ghee (clarified butter)
• 8 Slices Sandwich Bread

1. Clean, Peel and finely chop a cucumber. Add it to a bowl. Add in finely chopped coriander leaves (cilantro), salt, pepper and finely chopped green chilli. Add in two heaped tablespoon of Mayonnaise.
2. Chop two boiled eggs and add it to the bowl. Mix well to combine. Check for seasoning. Set aside.
3. Remove the crusts of the bread slices. Spread the egg salad evenly on the bread slice. About two tablespoons per sandwich. Cover the salad with another slice of bread and apply a little ghee (clarified butter) on top.
4. Heat a griddle on low flame for 2 minutes. Toast the sandwich on both sides until golden. Remove off heat and serve hot or at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Brunch, Sandwich
• Cuisine: American