Beurre manié Beurre manié Beurre manié (French "kneaded butter") is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps. Beurre manié should not be confused with roux, which is also a thickener made of equal parts of sometimes clarified butter or many other oils and flour, but which is cooked before use. Beurre manié is also used as
Naalvar Naan Mani Maalai Naalvar Naan Mani Maalai Naalvar Nanna Mani Maalai in Tamil நால்வர் நான்மணி மாலை written by Siva Prakasar, who is also known as ‘Siva anuputhi selvar, ‘Karpanai Kalangiyam’, ‘Thurai mangalam Sivaprakasar'. It is also one among the literary works by Sivaprakasa swamigal. These poems were compiled as Venpa, Viruthan, Kalithurai, Agaval. Siva prakasar, Shaiva Siddhanta. is a Sage, Tamil Poet lived around at the end of 17th century. He is son of Kumara Swamy Desikar and brother of Velaiyar, Karunai Prakasar and Gnambikai ammal. Each poems of Naalvar Naan Mani Maalai is generally named by the first few words of the