Topic started by veni (@ as22-194.brunet.bn) on Sun May 20 02:33:56 .
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can any one tell me how to make athirasam & masali huli ?

Responses:

• From: Ramadas (@ globalb7.citicorp.com) on: Mon May 21 06:39:56
  
  Athirasam:
  Soak Raw rice in water for 3 hours. Dry partially.
  Should still be slightly wet. Grind into fine powder using mixer-grinder. Sieve it so that you get the fine powder alone. The powder should be still slightly wet. Keep aside. Take jaggery (half a kg for 1 kg of rice), pour just enough water and boil to make "Paagu". Before it comes to boil, filter it so that stones if any are disposed off. Boil again after filterning. Stir frequently. To test whether it has come to the right form, take a teaspoon of the boiling jaggery and drip into cold water in a glass. If it forms a candy mass then the paagu is ready (Kambi padam).Else continue boiling. When the paagu is ready, mix powdered Cardamum (ealakkai) to the jaggery gravy. Mix it with the powdered rice to form a thick dough. Allow to stand overnight. Heat oil in frying pan. Pat the dough in your palm into small discs and deep fry in oil. Cool and it is ready to serve.
  
  would like to know what is masali huli?
  
  
• From: Ramadas (@ globalb3.citicorp.com) on: Mon May 21 06:53:22
  
  You can add a spoon of powdered black pepper,
  (kuru milagu) to the jaggery gravy (paagu), along
  with cardamum. This will also taste good.
  
  
• From: ramadas (@ globalb3.citicorp.com) on: Mon May 21 20:38:06
  
  Very Important: You must cool the jaggery gravy
  (paagu) very well, before mixing it with the
  rice flour. Otherwise it will become a lump.
  
  
• From: vidhya (@ ) on: Mon Apr 19 04:23:26
  
  can anyone please tell about how to prepare vadagam items detail
  
  
• From: vidhya (@ ) on: Mon Apr 19 04:23:52
  
  can anyone please tell about how to prepare vadagam items detail
  
  
• From: janaki (@ 203.94.244.145) on: Thu Apr 29 03:02:32 EDT 2004
  
  TaKe a cup of raw rice flour mix the paste of green chillies and jeeragam(jeera)(around two tb.spoon of each)add salt acording to taste. Boil 3cups of water and when it starts bubbling add the mixure of rice flour,paste and salt and mix it with a laddle for 3 to 5 minutes when it comes to dough/dosa batter consistency remove it from the stove and squeeze half a lemon on the batter now the batter is ready for vadagam. This may be poured for drying or it may be squeezed like murukku if the batter is more tight
  
  

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