SUN TV & Other Recipe Collections

[R]

Recipes from mangayar choice which comes every day at 8 a.m. and 'Sunday Samayal' that comes every sunday alongwith other recipe collections.
Disclaimer:The recipies are being posted only to share it with people who have no access to it. There's no commercial interests. Should this be deemed infringement of copyrights, pls let us know. We'll remove them


Recipe Index:

Naanu paati thalagam
Tirunelveli sambar (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=78093#78093)
Paruppu puli kuzhambu (dal tamarind gravy) (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=78150#78150)
Urundai kuzhambu(kofta gravy-southern style)
Curry leaves puli(tamarind) kuzhambu(curry leaves tamarind gravy) (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=78303#78303)
Fruit mango puli kuzhambu(fruit mango tamarind gravy) (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=78657#78657)
Masala kuzhambu(masala gravy) (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=79377#79377)
Black channa vada
Aloo tikki
Instant dhokla (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=82054#82054)
Different idly(tava fried idly)
Mixed vegetable pakoda
Mint paneer tikka (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=82640#82640)
Paneer/Malai kofta (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=82644#82644)
Gughini,Paneer butter masala
Karnataka okra curry(neerulli) (http://www.forumhub.lunarpages.com/hub/viewtopic.php?p=84212#84212)
Baby corn in coconut milk (http://www.forumhub.mayyam.com/hub/viewtopic.php?p=84212#84212)
Mango payasam
Pumpkin (parangikai) halwa
Kaaramani(chowly) sweet pongal
Apple badham halwa
Red pumpkin chutney
Sesame sambal
Ginger sambal
Coriander chutney
Til chilli powder(ellu milagai podi)
Garlic chilli powder (poondu milagai podi)
Chutney powder (chutney podi) (http://www.forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=45)
Curd upma (http://www.forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=60)
BLACK HALWA by Mrs.Soma
Macaroni Casserole
Pasta palak crumble
Simple pasta (http://www.forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=75)
Cabbage thuvayal
Gatta rice
Sweet & sour cabbage
Bread dosa
Kadai paneer
1-2-3 uttappam
Bottlegourd mint raitha
Red tomato apple chutney
kaara vada paniyaram
Andhra potato curry (http://www.forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=90)
Milagai bajji (http://www.forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=120)
puliyodharai by CI
Mysore Pak (http://www.forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=135)
Sprouted moong parata
Baingan kurma
Mullangi(raddish) kootu (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=150)
MYSORE PAK
Angaya podi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=165)
Neem flower rasam
Bread masala
Soya macaroni delight (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=180)
Kalasamelara Kuzhambu(kootu)
Kamalbogh
Andhra potato curry (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=195)
Curry powder
Orulaikizhangu podi
Potato rice
Masala mochai(field beans)
Stuffed baked potato
Mochai sundal
Mochai/peas rasam
Tarla dalal's Vaal ki usal (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=210)
mango sweet rice
Mango burfi
Vitamin chutney
Pappaya olan
Kadai pappaya (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=225)
Dough for kozhukattai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=240)
Urad poornam(salt kozhukattai)
Uppu seedai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=255)
Vella seedai
Eggplant pasta (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=270)
Rice puri
Dahi baingan
Peanut kuzhambu
Banana milk shake
(http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=285)
Caramel payasam
paal payasam (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=300)
Aval Payasam by kavitha
Vendhaya vengaya rasam
Rava seedai
Kerala sambar (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=315)
Thiruvadhirai kuzhambu or kootu
Vegetable bath
Roasted gram usili
Thoor dal vada
Wheat rava usili
Bread masala
Paneer birbali (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=330)
Procedure to make Ghee (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=345)
Pori Urundai
kadala urundai
Jackfruit(palapazham) poli
Channa masala (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=360)
kathirikai kadala masala
Fruit nut Shrikand
Stuffed idly (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=375)
Arisi (rice) adai
adai by seethab
Navadania Adai by bhargavi
Rajma adai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=390)
Sago adai
Godhumai rava adai
Tips on adai
mint chutney
Tomato dosa
Mysore kadabu
Hummus sandwich (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=405)
Ennai thakkali gravy
Ellu urundai
CABBAGE PAKODA by kamakshi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=420)
Masala vegetable kitchidi
Mixed vegetable curry
Pressure cooker lime pickle
Pudhina kuzhambu (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=435)
Palak paneer:(Chef Dhanalakshmi's version) (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=450)
Maida crisps
Benne biscuit by CI (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=465)
Double ka meeta
Dry Fruits Poli by bhargavi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=480)
Ashgourd (pooshanikai) rasvangi (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=495)
Thengai pooranam
puran poli
Carrot poli
Pottukadalai poli by CI
Sheera poli by CI
koa poli
Ricotta cheese pooranam by CI (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=510)
Paal poli
Ellu(til) poli
Adai by Kavithasenthil
Coconut chutney by Kavithasenthil
Pesarattu by tastemakers
Ginger chutney by tastemakers
Moondrukai thokku
Punjabi channa (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=525)
Tomato puri
Methi or spinach puris
Beet puri
Yellow puri
Cheese puri
Tri color puri
Moong dal idly
Spinach parata (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=540)
Sago upma (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=555)
Mysore vegetable curry
Garbanzo beans(a snack)
coconut carrot burfi
Rice cucumber thenkuzhal
Cut chocolates (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=570)
Cheese apple rice
Javarisi chithranam
Vazhakkai adai
Kesari (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=585)
Tomato mixture
Paneer malli kurma
seasoning procedures for sambar (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=600)
seasoning procedures for rasam
seasoning procedures for curries & keerai
Grains vada
Carrot kheer
Apple kheer (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=615)
Carrot rasam
Ellu sadham
Tips on Seedai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=630)
Seedai(second version)
Instant burfi
Paruppu paniyaram
Vathal kuzhambu koozh
Dhal rasam
Tomato rasam
Nutritious urundai (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=645)
Rasam powder
Garlic rasam
Mor(buttermilk) rasam
Curd roti
Navadhania dosa (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=660)
Tips on sprouting navadhaniam
Stuffed capsicum
Another stuffing for capsicum or Capscium fried rice
Idly sambar
Kaara kuzhambu (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=675)
Godhumai halwa by dsankaran (http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&postdays=0&postorder=asc&start=705)
potato masala roast
masala kitchdi (second version)
Punjabi pakoda
Vazhaipoo vada
(http://forumhub.mayyam.com/hub/viewtopic.php?t=2294&start=720)

[R]

[tscii:3fa98d85fc]

Naanu paati thalagam

Colocasia 10
Pepper ½ tsp
red chillies 4
dhania 1 tsp
channa dal 1 tsp
urad dal 1 tsp
jaggery 1/2 tsp
methi seed ½ tsp
salt, Tamarind
Jeera 1 tsp
hing, haldi 2 pinches each

Seasoning:

curry leaves, oil, mustard

Roast methi seed, chilly, dals, dhania, jeera and grind nicely.

Heat oil and do seasoning. Add tamarind juice, cooked colocasia(without skin), hing, salt, jaggery and allow to boil. After few mts, put the masala powder, boil more till the sambar is thick. Once done, Keep aside.

...............................

Tirunelveli sambar

Take vegetables like yam, colocasia, drumstick, okra

To grind

Thoor dal 1 tsp
Red chillies 4
hing
methi seed ½ tsp
coconut 2 tbsp

Dry fry and grind nicely.

Season in oil with mustard and curry leaves.

For vegetables like okra and drumstick, can fry them directly in the oil. For the other veg., have to cook and put into the sambar. Now, extract tamarind juice and pour it on the veg., alongwith salt and ground masala powder. Boil till it thickens.

If you want, can add half handful of cooked thoor dal, but it is optional.

Paruppu puli kuzhambu (dal tamarind gravy)

Sambar onion 1cup
garlic ½ cup
methi seed 1 tsp
Red chillies 8
thoor dal 4 tsp
channa dal 2 tsp
dhania 3 tbsp
tamarind
haldi 1/4 tsp
urad dal 2 tsp and salt.

To season

mustard, hing, curry leaves, ghee, oil

Roast all dhals, chillies, methi seed, curry leaves without oil and powder them.

Do seasoning in oil; put onion, garlic, sauté well. When it is half cooked, pour tamarind juice, salt, haldi, powder, boil. Add a tsp of ghee now, if you want.

Once it is done(thick and raw smell is gone), keep aside.
.............................

Soon, more will come......[/tscii:3fa98d85fc]

[vm]

Great job r! Keep posting the recipes

[R]

Urundai kuzhambu(kofta gravy-southern style)

I part

Moong sprouts 1 cup
garlic 3 flakes(1/2+1/2)
red chillies 10(1/2+1/2)
cumin seeds 1 tsp(1/2+1/2)


II part

raw rice 2 tsp
coconut 1/4 cup
dhania 2 tsp

III part

tamarind
sambar onion 1/2 cup
tomato 4
methi seed 1 tsp
curry leaves
oil and salt.

From the first part:

Grind sprouts, half of the red chillies, cumin, garlic and salt to a fine paste. Make balls and steam cook for 10 mts.

Second part:

Heat oil in a pan, roast rice, coconut, remaining chillies, jeera, garlic alongwith dhania till the color changes slightly and grind nicely.

The last and the third part:

Heat oil, season with mustard, methi seed, onion saute well. Once the onion is half cooked, add tomato cook for some time. Add tamarind juice, the above two pastes with required amt of water and salt. Boil. Once it starts boiling, put one by one steamed moong balls, cook for some time.

Switch off the gas once the raw smell is gone.

.............................................

Curry leaves puli(tamarind) kuzhambu(curry leaves tamarind gravy)

I part

Curry leaves small bunch 1/2
jeera 2 tsp
sambar onion 1/2 cup(1/2+1/2)
dhania powder 3 tsp
chilli powder 1 tsp

II part

garlic 1 cup
red chillies 6
hing, tamarind
urad dal 1 tsp
jaggery, mustard
gingelly oil and salt.

From the first part:

Heat oil, add cumin, half qty of onion, curry leaves, saute well. Add chilli powder, dhania powder, little salt fry and grind finely.

From the second part:

Heat oil, add mustard. Once it splutters, put one by one dhal, garlic, chillies. Once the dhal color turns brown, add remaining onion and hing, saute well and allow it to cook for some time. Now, time to pour tamarind juice, salt, curry leaves paste(I part), boil. Finally add jaggery and allow it to boil for few mts.

Once the raw smell is completely disappeared, time to switch off the fire.

[bhargavi.raj]

Good job R,
looking fwd to try all these recipes
from which programme in suntv have u taken these recipes?
Bhargavi.Raj

[R]

From mangayar choice which comes every day at 8 a.m. and every sunday, one more programme(dont remember the name).

[khushi]

Hi R,
Great job !!! Keep it up !!
One small request, can you please mention the english names of the dish too, for eg: I don't know what kuzhambu(I hope I have spelled it right otherwise I apologise) means, that would be of great help.

-Thanks,
Khushi

[khushi]

Hi R,
Great job !!! Keep it up !!
One small request, can you please mention the english names of the dish too, for eg: I don't know what kuzhambu(I hope I have spelled it right otherwise I apologise) means, that would be of great help.

-Thanks,
Khushi

[R]

Hi Khushi,

Guess that I am mentioning the names either in hindi or english only; kuzhambu is a common name like curry, sambar etc.(thinner than sambar in consistency or a kind of gravy which can be taken or mixed with rice; some kuzhambu(gravy) goes well with idly, dosa, pongal too(depending on yr taste!).

Hope I cleared yr doubt.

Bye.

[R]

Thanks for pointing out kushi; once again, went through my postings and found some tamil names..so sorry..

Pls do write if there are any tamil words in between the recipes and surely, will modify them.

Bye.

[khushi]

R, you are so sweet !!!

-Thanks,
Khushi

[khushi]

I will try the recipes and post you the feed back. Thanks again R !!!!

-Khushi

[sujathakannan]

Hi R,

Do you get a chance to see the 'Sunday Samaiyal' on SunTV. I saw a recipe called Kerala Dhania Chicken recipe which had carrots, potatoes,coconut milk as some of its ingredients. If you have that recipe can you pelase post. I forgot what are the other ingredients for it.

Thanks.

[R]

Hi sujatha,

I do watch that programme. Since am a vegetarian, did not bother to record non-veg., dishes.

Sorry...hope someone will help you out..

[R]

Fruit mango puli kuzhambu(fruit mango tamarind gravy)

Mango ripe 3
onion 1/2 cup(1/2+1/2)
Tomato 1 no. (make into paste)
Tamarind
Mustard 1 tsp
cumin 1 tsp
garlic 6
turmeric 1/2 tsp

oil and salt


Roast in oil and grind

urad dal 1 tsp(1/2+1/2)
chilli powder 1 tsp
dhania powder 3 tbsp
curry leaves, coriander leaves little from each
fenu greek seed 1 tsp(1/2+1/2)

Heat oil, add half of the fenugreek seed, urad dal, curry leaves, half onion, the two said powders and leaves, saute well till the color changes into brown. Grind into a fine paste.

Season in oil with mustard. Once it splutters, add one by one ingredients fenugreek seed, urad dal, cumin, curry leaves. Once the dal color changes, add onion and garlic; saute well till the smell is gone. Pour tamarind juice, tomato puree, lengthy pieces or medium pieces of mango fruit and enough water with salt; let it boil till the raw smell disappears completely.

Sweet and sour gravy is ready to serve with rice.

[R]

Masala kuzhambu(masala gravy)

I part

Channa dal 1 cup
moong dal 1/4 cup
red chillies 4
garlic 3/4 cup flakes(split into 2 portions)
saunf 2 tsp(split into 3 portions)
coconut 1/2 cup(split into 2 portions)

Soak dals in water for 2 to 3 hrs. Drain completely without water.

Grind dals alongwith onion, coconut, garlic flakes, chillies, saunf to batter. Keep aside.

Make balls from the above batter; you can steam them in cooker for 10 mts or can fry in a tsp of oil for 5 mts in a medium fire. Keep aside the balls separately.

II part

sambar onion 1 1/2 cups(split into 3 portions)
jeera 2 tsp(split into 2 portions)
cashew 5
red chilli powder 3 tbsp
dhania 1 tbsp
cinnamon 1/2 tsp(split into two portions)

Grind onion, coconut, cashew, chilli powder, saunf, cinnamon, dhania to paste. Keep aside.

For gravy

tomato 5
fenugreek seed 2 tsp
oil, salt.

Heat oil, add remaining cinnamon powder, saunf, fenugreek seed, jeera, onion, garlic flakes saute well till the raw smell goes totally. Add tomato, II paste, salt; cook for some time, add enough water.

Once it starts boiling, add the balls one by one and cook. After 5 to 6 mts, switch off the fire and garnish with curry leaves.

Tips:

You can put half of the balls in the gravy and with rest of the balls can put 10 mts before you eat.

Or, mash half of the balls while cooking; rest of the balls can be added directly to the gravy without mashing. In this way, the gravy will be thick.

[sruthi]

Dear R,
It's really nice of u to share Sun Tv recipes. All your recipes hv distinctive names which lure us to cook and taste it ASAP.
Recently tried Paruppu puli kuzhambu . Turned out great.In our three course meal (sambhar,Rasam & curd) , My husband only had Paruppu puli kuzhambu three times.
Thanks a lot.
Sruthi

[guhapriya]

HI


Does anyone post Damus recipies I think his cookery show is
on Jaya Tv

Thanks

[R]

No problem Sruthi; it is my pleasure to share things with others rather than keeping and trying all the recipes by myself. This recipe, guess, was given by Mr. Rajan, not remember exactly. So, the credit goes to him only!

Later this day, will start posting recipes of snacks/savories as a deviation from kuzhambu(gravy) varieties.

Bye.

[bhargavi.raj]

Hi R,
Is the revathy shanmugham the same person who also comes in mangayar choice? is she a famous cookbook author in chennai?
Bhargavi.Raj

[R]

Yes, Bhargavi; Mrs.Revathy use to come in Mangayar choice; not only that, she is presenting recipes to Dinakaran magazine, aval magazine as far as I know. Of course, her recipes are quite popular and gives unique taste too.

FYI, the masala kuzhambu and a couple of gravies are her recipes' only!

[bhargavi.raj]

Thankyou R for that information!
Bhargavi.Raj

[guhapriya]

Hai

Can anyone send me some recipies of Revathy Shanmugam to guhapriyas@gmail.com. From your Discussions I think her recipies are real good and would like to try some

Thanks a lot
Priya

[R]

I am sharing here a few recipes which tried and got compliments from my folks/friends. Here it is-

Black channa vada

Black channa 1 cup
Red chillies 3 to 4
Cumin seeds 2 tsp
Onion 1
vegetables beans, carrot 1/2 cup together
hing 2 pinches
haldi 1/2 tsp
salt and oil to fry

Soak black channa in water for 8 hrs. Drain water completely and dont disturb it for sometime. Grind channa with the other ingredients to more than coarse paste consistency. Now, add cut onion, vegetables, curry leaves and salt.

Deep fry vadas in oil and ready to eat.

.......................................

Aloo tikki

I part

Green peas 1 cup

Soak peas in water and grind it coarsely.

II part (stuffing portion)

onion 1
cumin 1 tsp
garam masala powder 1/2 tsp
ginger paste 1/2 tsp
red chilli paste 1/2 tsp
red chilli powder 1/2 tsp
salt,sugar lime juice to taste
coriander leaves little
oil to fry

In a kadai, heat oil and put cumin, cut onion saute. Add the ground peas paste alongwith salt, sugar, ginger, red chilli pastes, masala powder, leaves, juice and haldi, mix well. Keep aside.

III part

Potato 2
Bread slices 2
pepper powder 1 tsp

Cook potato and mash them nicely. With the veg., add pepper powder, soaked and squeezed bread, 1/2 sp of coriander leaves and mix well. Make small balls or cup from the potato dough and stuff the peas mixture, seal completely. Flatten it like vada and shallow fry on tava adding oil on both sides till it is golden brown.

....................................

Instant dhokla

Besan flour 1 1/2 cups
haldi
ginger garlic paste 2 tsp
sugar 2 tbsp
green chillies 2
cooking soda 1/4 tsp
lemon juice 2 tsp
mustard 1 tsp
eno salt 1 1/2 tbsp
water 1 cup
oil 3 tbsp
salt

Mix 2 tbsp of oil with a cup of water alongwith ginger garlic pastes, salt, soda and 1 tbsp of sugar well with besan flour.

With the above flour mixture, add fruit salt, juice mix well to and immediately pour on a microwaveable glass dish. Microwave it for 6 minutes.

Earlier, grease the dish well with oil(bottom as well as the sides shd be greased well). After you put the eno salt, the batter will rise up slightly and will be fluffy.

Season in 1 tbsp of oil with mustard, chillies, switch it off; add half cup of water, remaining 1 tbsp of sugar mix well. Pour this seasoning mixture on the cooked dhokla mixture.

Adding water will make it more soft and finally, garnish with coriander leaves or dessicated coconut. Start making pieces after 30 mts so that it will absorb the water.

Tip: The right consistency is that after cooking, the dhokla will come away from the edge and stay at the middle; when you put the dhokla glass dish upside down, it will sit neatly on the plate.

[R]

[RR]

On last episode of 'Sunday samayal', the making of 'Malai Kofta' was shown. Can anyone share it? Thanks.

[R]

Different idly(tava fried idly):

Idly 4
haldi 1 tsp
garam masala powder 1/2 tsp
chilli powder 1 tbsp
cumin powder 1 tsp
curry leaves, salt and oil

Mix all powders with enough of salt (since idly has its own salt)and little water to apply as a paste on both sides of the idlies.

Take one idly and apply the pastes on both sides. Chop into lengthy pieces. Meanwhile, heat tava and pour some oil all over the tava. Take the pieces and arrange on the heated tava; when it is crispy, turn over to the other side. Keep the fire in medium to get an even crispiness.

Make sure that the oil is greased all over the tava. When the idlies are done, garnish with cut curry leaves and ready to serve.
............................

Mixed vegetable pakoda:

Besan flour 1 cup
capsicum 50 g
potato 50 g
cabbage 50 g
green chillies 4
onion cut 1
ginger, curry leaves little from each
lemon juice 1 tsp
oil and salt

Grate the vegetables except for onion. The onion shd be finely cut pieces.

In a bowl, mix all the above veg., and other ingredients. Since we are using the grated vegetables, there is no need to add any water.

Start making oval or round shaped pakodas and deep fry in oil.

............................

Mint paneer tikka

Paneer cut into lengthy pieces 250 g
mint chutney 1/2 cup
curd 1/4 cup
corn flour 2 tbsp
garam masala powder 1/2 tsp
cumin seed 1/2 tsp
oil and salt.

Mix mint chutney, corn flour, cumin seed or cumin powder, masala, curd and salt well. Take the lengthy pieces of paneer one by one and dip in the mixture; put it on the heated tava applying oil all over the sides just like we do for dosa.

Ready to eat.

[R]

Hello RR,

Here the recipe is:

Paneer kofta:

Paneer 150 g
maida 2 sp
tomato puree 100 g
potato cooked 2
onion(fry in oil well till it is crispy and grind into paste) 2
ginger garlic paste 2 sp
garam masala powder 1/2 sp
cashew paste 2 sp(soak in water and grind)
whole cashew little
chili powder 1 1/2 sp
coriander leaves
saunf powder 1/2 sp
green chillies 3
haldi, salt and oil

Knead boiled potato, grated paneer very well. The more you knead, the better taste you will get.

With the above mixture, mix the whole cashews, masala powder, half of the cut green chillies, maida well and make small balls. Fry them in oil. Keep aside.

The purpose of adding maida is not to get break while frying.

Heat oil, add ginger garlic pastes, remaining cut chillies, saute well. Add chilli powder,haldi, saunf powder, tomato puree, cashew paste, salt, onion paste cook for some time. Once it is cooked(the color will change), add the koftas.

Dont let it boil for a long time after putting the koftas since it will get mashed with the gravy. So, allow it to boil only for 2 minutes after putting the koftas. Garnish with coriander leaves.

Ready to serve.

[RR]

Thanks, R.

How is this different from Paneer Kofta?

[luz]

hi R, do u have the dry fruit cake receipe that came on the sunday showcouple of months ago. if u have it can u post it or send it to my id latha_rajendran@hotmail.com. thanku

[R]

sorry luz..have not seen that part, so dont have the recipe either..

[SL]

Hi R,
Can you please post the tamarind rice recipe that you made for a function recently.

Thanks
SL

[R]

Hello SL,

This is the recipe which I tried from "Karnataka recipes" thread given by CI.

First stage: Making masala powder (you can use any good rasam powder instead of this)
Ingredients:
Coriander seeds - 2 cups
Red Chillies - 2 cups
Fenugreek seeds - 2 Tbsp
Black pepper - 2 Tbsp
Cumin - 2 Tbsp
Mustard - 2 Tbsp
Chana dal - 2 Tbsp
Hing - 7 pinches
turmeric - 2 tsp
oil or ghee - 1 Tbsp
Method:
With little oil/ghee, roast all the above mentioned ingredients (except hing and turmeric) separately. After cooling, powder them finely and keep in an air-tight, dry container.

Stage 2:
Making Gojju:
Tamarind - How much ever you want to make gojju and store it.
Masala powder - Can be put depending on how hot you want. I usually put little less than equal quantity of tamarind.
Jaggery - equal quantity as in tamarind.
Oil - enough (like putting for upma all that stuff)
Mustard seeds - 1 tsp, Broken red chillies - 2, hing - 1 tsp or variable depending on how much u are making.
salt
Method:
Heat oil in a kadai, temper with mustard seeds, chillies (this is just to check for the optimum temperature of oil)
Take very thick extract of tamarind. Pour it to the kadai and stir well. If you make the extract watery, you'll have to boil for long.
After it thickens, add sambar powder, salt,jaggery and keep stirring. You can check for the taste after it has been boiled for 10 minutes and add the powder, salt or jaggery if desired. If you don't stir, it'll splatter everywhere and start sticking to the bottom. Make sure you cover the surrounding area with lots of paper towels.
Gojju is done when it stops spluttering. There should not be any sound from the gojju.
After it is cool, put in a clean glass bottle and store it in refrigerator or freezer (I keep in freezer. Don't worry you don't have to thaw it before using it from the freezer. It doesn't form ice since it has no water content in it).Make sure you don't put wet spoon in it. Do not use steel/metal container to store it. It will spoil the container. (tamarind - acid)

Final stage : Making puliyogare
Ingredients:
Rice - desired quantity. Cook with a pinch of turmeric. Each grain should be separate. Spread it on a plate to cool.
gojju - depending on how strong you want puliyogare to be.
salt,
masala powder you made for gojju - 1-2 tsp
Dry coconut - grated for garnishing
Peanuts
Broken red chillies
Curry leaves
Mustard - 1 tsp
hing - 2 pinches
Oil - 1 ladle for a cup of rice cooked
Method:

Spread the rice. Place the desired amount of gojju on the rice as a heap. Sprinkle salt, masala powder everywhere on rice. Heat oil and temper with all the given ingredients(except grated dry coconut). Pour the oil on the gojju heap. Mix with a spatula. Test for the salt. You can even add gojju if required. If you want hotter, add little more masala powder and mix well. Add grated dry coconut and mix well. Secret is to make it atleast 1 hour before it is served. Do not heat it while serving.

Additional taste increasing:
Dry roast black sesame seeds and an inch of cinnamon stick. Powder and mix to the puliyogare. Remember do not put too much of sesame seeds. It'll make the puliyogare bitter. Optimum would be for 1 cup of rice, 1 tsp of sesame and 1 inch stick of cinnamon.

.................................

My variation:

1. Instead of black sesame seeds, used white sesame only.

2. Did not add any sambar powder or rasam powder in extra since the masala powder for puliyodharai is more than sufficient.

3. Same with the seasoning-only one time I did.

4. Instead of 2 cups of dhania, took 1 1/2 cups becoz I dont want it to dominate the puliyodharai like sambar.

Good luck!!

[R]

Hello RR,

Personally, haven't tried paneer kofta. When I saw this recipe, was so surprised becoz Mrs.Mallika use to do with vegetables for malai kofta and she would not include paneer for the same.

When I checked in other popular sites like daawat.com, the recipe for paneer kofta is almost the same on what I mentioned here under malai kofta except for one or two variations.

Hope someone will help you out with a better recipe.

Bye.

[RR]

Hi R,
I also thought so. This recipe looks like Paneer Kofta. Kofta making in 'Malai Kofta' is slightly different (no paneer). I remember seeing it on Bawarchi.

BTW, do you have recipes by Vanitha vijayakumar? Her episodes on 'Sakthi Masala Samayal' used to be mouth-watering..

[R]

Sorry RR..I used to watch them..but, whenever saw her programme, it would be some non-veg., and so, lost total interest. So, did not bother to copy any of her recipes..

[RR]

It's ok.. Thanks..

[RR]

R, tried paneer kofta today.. Came out nice.. :thumbsup: Thanks! Pls post more north indian side dishes..

[SL]

Hello R,

Thanks a lot for the tamarind rice recipe. Will try it soon.

SL

[R]

Nice to know that paneer kofta came out nicely..yet to try..

Here are some side dishes(not only North Indian) which goes well with chappathi.

Gughini:

Chick peas 1 cup
onion 2
garlic 3 flakes
bay leaves 2
tomato 2
ginger
red chillies 6
dhania 1 tbsp
cumin 1 tsp (1/2 + 1/2 )
channa masala powder
wheat flour, lime juice 1 tbsp each
haldi, salt and oil.

Grind chillies, ginger, garlic, cumin, dhania to paste.

Heat oil add cumin, paste saute well. Once the smell is gone, add flour, haldi, tomato alongwith salt and cook well till the tomato gets mashed.

Now, add onion, bay leaves, boiled channa with enough water and let it boil. Finally add masala powder and after switching off the fire, squeeze juice.
.............................................

Baby corn in coconut milk

Baby corn 4
onion 1
coconut milk 1 cup
tomato 1
ginger paste 1 tsp
green chilli paste 1 tsp
cumin and dhania powder 2 tbsp each
red chilli powder 1 tsp
garam masala powder 1 tsp
coriander leaves, oil and salt.

Heat oil, saute onion well. Once it is brown, add all powders, tomato, pastes and salt mix well.

Let it cook for some time. Add corn with water to cook. It shd be done around 5 to 10 mts. Once it is cooked well, add coconut milk and boil for 5 more mts.

Garnish with leaves and ready to serve.

p.s.: For the above recipe, tender whole corn would be preferable. But, tried with frozen corn, still, the taste was nice.

......................................

Paneer butter masala

Paneer 1 cup
cashew nut paste 1/2 cup
onion tomato pastes 1/2 cup each
red chilli powder 1 tbsp
haldi 1 /2 tsp
dhania powder 1 tsp
garam masala powder 1 tsp
oil and salt.

Heat oil and onion, tomato pastes saute well. Once the raw smell is gone, put all the powders, cook. Put cashew nut paste, cook for some more time. Add enough water and when it starts boiling or the color has started changing, add paneer pieces; mix well and serve.

...........................

Karnataka okra curry

Okra 1/2 kilo
sambar onion 1 cup
tomato 1 cup
dhania powder 1 tbsp
red chilli powder 1 tbsp
green chillies 2
cumin 1 tsp
ginger garlic pastes 1 tsp
mustard 1 tsp
haldi 1/2 tsp
milk 1/2 cup
coconut oil and curry leaves

Heat oil season with mustard, cumin and once it splutters, add onion, saute well till the color changes completely. Add cut okra with salt. Mix well and close with a lid. Keep the fire in medium so that it will get cooked evenly without any color change.

Once it is soft, add haldi and other powders with tomato mix well. Close with a lid again. Let the tomato gets mashed and the entire okra curry will start becoming gravier.

Once done, finally add milk, mix well. Let it boil for a couple of minutes and garnish with coriander leaves.

Goes well with roti and rice too.

[RR]

Nice to know that paneer kofta came out nicely..yet to try..
R, let me confess. I'm starved for north-indian food here in my place. The NI stuff that I can taste regularly are Ashoka pre-packaged side dishes like Navratna Kurma,Paneer Makhni,etc.. Resaurants are expensive.. and, their dishes are rarely worth.. I can't see any real north indian touch in them.. So, anything reasonably good will taste 'very nice' for me.. (During my last trip to India, I ordered some NI stuff in an average hotel in Chennai. That tasted heavenly..! ) You should keep that in mind when I comment :)

Anyway, thanks for more recipes. Your 'Paneer butter masala' is next on my agenda. Also planning a Bread Kofta..

[RR]

R, just a note. I added a list of recipes posted so far to your first post. Each linked to the corresponding post.

[R]

Hello RR,

Here in NJ, North Indian restaurants are there in plenty and the taste is also really good like in Princeton, Edison etc.

Abt asoka brand, initially, was happy with the taste, but offlate, had started feeling some preservative smell particularly in palak paneer, etc.. So, I stopped buying them.

My opinion is total reverse-instead of buying these packs, can go to some good Indian restaurant once in a while!!

And, thanks for your idea; so thoughtful of you.

Bye.

[Raathi]

Hi R,
can you please tell me what recipe chef Dhana lakshmi made on yesterday show?(sunday samayal) also if possible can you post the saturday mangayar choice recipe!
raathi.

[kavithasenthil]

Baby corn fry-sunday samyal.

[Raathi]

Thanks kavitha!

[kavithasenthil]

not at all rathi.

[R]

sorry raathi..was busy on sat., so totally forgot to switch on TV.

[sujathakannan]

Hi R,

I did the Karnataka okra curry(neerulli) as soon as Chef Dhanlakshmi did on the show sometime back. My family liked it. But forgot to write the recipe down on a paper. And was looking for it. thanks for posting it. I will save it now.

[R]

Yes, Sujatha; basically, my hub., never likes okra. But, this dish tempted him to take. Thanks to her..Her recipes always seems to be nice.

I collected some of her recipes from a magazine; whenever find time, will post them.

[R]

Here comes some sweet recipes..

Mango payasam

Mango skinless 2 (grind into pulp)
sugar 1/2 cup
cardamom 1/2 tsp
milk 1/2 litre
sooji 3 tsp

Boil milk well; add sugar, rava to make it thicker(can even add maida or rice flour in the place of rava). Add cardamom powder and mix well.

Switch the gas off. Now, mix the mango pulp paste to the milk and mix well. Cut half of the mango pieces without skin to garnish the payasam.

Ready to eat.

......................................

Pumpkin (parangikai) halwa:

Grated pumpkin 1 cup
sugar 1 cup
ghee 2 tbsp
cashew, raisins 10 each
kova 1 cup

Heat kadai add pumpkin, saute well with a tsp of ghee. Once it is cooked nicely, add sugar and cook for some more time. Once it dissolves completely, add kova cook until it all gets mixed up. Add the remaining ghee, keep in sim.

Meanwhile, fry nuts and raisins in ghee and garnish the same on the halwa.

Yummy halwa is ready.

**********************

Kaaramani(chowly) sweet pongal: (Mrs.REVATHY's recipe)

Rice 1 cup
chowly 1/4 cup
milk 1/2 cup
jaggery 1 cup
coconut milk 1 cup
cashew, badham 5 each
sugar 1/2 cup
ghee 1/4 cup
cardamom 1 tsp
salt a pinch(to enhance the sweet taste)
cut coconut 2 tbsp

Fry chowly in an empty vanali till the flavor comes and cook separately.

Meanwhile, take little qty of water just to cover jaggery and wait till it dissolves well.

Heat milk in a pan, add rice. Boil until it is soft. Add boiled chowly and mash all of them nicely. Add ghee and mix. Now is the time to add jaggery syrup, sugar, coconut milk and allow it to boil.

Heat ghee in a pan, add nuts, coconut fry and pour them to pongal. Finally, mix cardamom powder and mix well.

*****************

Some tips from me:

Though some people cook pongal directly in a vessel, it is always better to cook them in cooker if you want to get a soft pongal. You can even soak the rice in water for 30 mts or so. Then, mix rice with enough milk, cook for 3 whistles and 20 mts in sim. Now you will get a soft texture of rice mixture and can mix with the cooked chowly.

Before adding jaggery syrup, you shd mash them nicely. Otherwise, it will not come soft.

The ghee should be added when you mix the rice mixture with syrup(at the initial stage) and mix very well so that you will get an excellent flavor all over the pongal and dont have to add too much of ghee.

Adding sugar will increase the taste of sarkarai pongal which I noticed. Without coconut milk, can prepare and you will not find any difference.

***************************

Apple badham halwa

Grated apple 4
sugar 3/4 cup
milk powder 1 cup
cinnamon 1 tsp
cardamom (powder it) 4 nos.
ghee 1/4 cup
almond 1 cup (soak in hot water and paste it)

Heat ghee, add grated apple cook on a medium fire. Entire cooking should be done on the medium fire only. When it is becoming dry, add sugar. Stir for some time and once it dissolves completely, add badham paste cook for some more time till it is becoming like halwa. That is, it will come away from the edges just like we do with the other halwas.

Now, time to put milk powder or khoa. Stir well and when it comes like regular halwa, switch off and add the powder of cardamom and cinnamon.

*********************

Will soon meet you all with chutney/podi recipes..

[sujathakannan]

Hi R,

Your Apple Badam halwa looks tasty. But grated apples 4 cups, thats a lot of work. Is there a easy way to grate that much apple.

[R]

Hi Sujatha,

I made only once and compared to the carrot or beet grating, did not find hard since apple is basically soft and so, it is easy to grate which is my opinion.

Since halwas are almost the same in procedure, can try by grinding it the same, but not sure abt the taste. I saw some people making carrot halwa by cooking and grinding or grating directly.

Recently, my friend made carrot halwa and she said that she used some processor(not sure) to grate them. Will let you know..

Bye.

[sujathakannan]

Hi R,

Thanks for your reply. If you could find out how your friend did carrot halwa the easy eay would be great. I always grate when doing halwa. May be I can half the quantity of apple badam halwa to see how it turns out.

[R]

Hi Sujatha,

Sorry that could not talk to my friend since she is out of town. But, my cousin said that food processor is also meant for grating, chopping etc. For you, made some search and got this info., Hope this shd be useful.

http://www.willygoat.com/catalogsingle.asp?productID=17216

There should be processors available in a lesser price than the above.

Hope this is enough...bye..

[R]

Here are some recipes for chutnies, powders(podis)..

To start with, a few recipes for chutnies which goes well with idly, dosa, pongal and can even mix with rice.

Red pumpkin chutney:

Pumpkin grated 1/2 cup
red chillies 3
coconut 2 tbsp
sambar onion 5
channa dal 1 tsp
urad dal 1 tsp
hing 1 tsp
curry leaves and coriander leaves little from each
oil, salt.

Heat a tsp of oil add dals, chillies saute till the color is golden brown. Add onions, leaves, coconut cook for some time; put the remaining ingredients hing, pumpkin mix well. Add salt and once it is cooked, switch off.

Grind w/w.o tamarind, once it gets cool down.

****************

Sesame sambal:

Heard that sambal is a srilankan word and it is similar to thuvayal/chutney varieties.

sesame seed 1/2 cup
red chillies 5
grated coconut 1/2 cup
garlic flakes 10
pepper 1 tbsp
tamarind 4 tsp or depends on yr taste
curry leaves little
oil 3 tsp
salt.

Dry roast leaves, coconut. Once it is hot, keep aside.

Heat oil, add chllies, sesame seed saute. While the seed starts spluttering add flakes, pepper and fry well till the raw smell goes off. Grind all of them with salt, tamarind & roasted curry leaves.

**************************

Ginger sambal:

Ginger 3 pieces
onion 2 small size
curry leaves
grated coconut 2 tbsp
ghee 2 tsp
tamarind 3 tsp
green chillies 2
salt.

Heat ghee and add all, saute them nicely till the ginger smell comes.. Grind all of them into paste.

p.s.: Can reduce the number of chillies since ginger itself is a hot ingredient.

*******************

Coriander chutney:

Coriander leaves washed and cleaned 2 cups (can use if the stems are tender)
urad dal 1 tbsp
channa dal 2 tbsp
cumin 1 tbsp
red chillies 4
green chillies 2
curry leaves little
jaggery 2 tbsp
tamarind paste and salt.

Heat oil add all ingredients except tamarind and salt. Saute till the water absorbs and the leaves color changes slightly.

Grind nicely with tamarind and salt.

p.s.: If you dont want to loose too much of nutrition from the leaves, you can just stir them for a couple of mts or so. Otherwise, you can take yr own time to fry i.e. till the good smell comes or the raw smell goes off.

Either way, the taste will be better.

*****************

[R]

Here comes powder/podi varieties:

Til chilli powder(ellu milagai podi)

Til 1/2 cup
urad dal 1/2 cup
red chillies 1 cup
hing 1/4 tsp
oil and salt.

Dry roast dal and keep aside. The color shd be light brown.

Similarly fry sesame seed till it starts spluttering.

Heat oil, add hing, chillies fry till the color changes slightly. Now mix everything and grind with salt nicely or coarsely.

goes well with idly, dosa.

________________

Garlic chilli powder (poondu milagai podi)

This powder goes well with idly, dosa and can be taken with rice too.

Garlic 10 flakes
red chillies 20 (can reduce if you dont want too hot since garlic is also hot)
oil and salt.

Heat oil, add chillies and fry with garlic, salt.

p.s.: What I do is, use to fry garlic flakes alongwith chillies for some time since the raw smell will be too heavy.

____________________

Chutney powder (chutney podi):

Thoor dal 1/4 cup
urad dal 1/4 cup
channa dal 1/4 cup
hing 1/4 tsp
coconut dessicated 1/2 cup
mustard 1 tsp
red chillies 10
tamarind 1 tsp
jaggery a bit
salt.

Dry roast mustard separately. Keep aside.

Dry fry hing, chillies, coconut, dhals and salt separately and grind all of them with tamarind and jaggery.

This goes with idly and dosa.

_____________________

Soon comes a couple of Indian style pasta/macaroni recipes..

[Shoba]

Dear R,

Sorry to gate crash on to this thread and ask something totally unrelated to the recipes you have posted so far. I didnt get a response from the SOS section..and since you're pretty active and keen on cooking I thought of asking you this same question which I posted in the SOS thread:

How does Puli (tamarind) and Curd Uppuma look like? As in, do they have the same texture (uthir-uthir) as the regular Rava Uppuma, or does it turn out to be more like Kali (thiruvaathirakkali) texture?

I have never seen or eaten puli or curd uppuma, but I have a recipe from Mallika Badrinath's collection, and would like to try it out.

Sorry again for any inconvenience..and thanks in advance!

Kind Regards,
Shoba

[R]

Hello Shoba,

I have not tried making both of these upmas; but, recently, watched Mrs.Revathy Shanmugham making the curd upma and it just came out like kali. Since we are cooking the batter, the texture is coming like kali and the color is white..

Will try to let you know abt puli upma soon..

[R]

Just now, checked Mrs.Mallika's cookery book for tamarind upma and it clearly says that this upma will come like rava upma-crumble in texture (udhir udhira). Haven't you seen it?

[Shoba]

Dear R,

Thanks for your prompt response. No, it's not in her "100 Tiffin Varieties" (1992) edition. All it says is to kindufy it until oil separates.

I tried Curd uppuma (without onions) and it was, umm, o..ka..y.. taste. I didnt see any oil seeping out though, may be coz I used less than the quantity of oil suggested. The uppuma reminded me of kozhakattai maavu, better still thenkuzhal maavu!

Anyway, thanks a lot for your reply!

Shoba

[R]

If you want, will post Mrs.Revathy's version, ok.

Mine is 1995 edition..And, it says clearly (just giving in tamil)

"upma udhir udhiraga aanadhum...(switch off the gas ends like this). The time taken is around 30 to 45 mts.

[Shoba]

:) ok, R..

Shoba

[R]

Hi Shoba,

Here the recipe for curd upma..let me know..I too want to give a try by next week..

Curd upma:

Soaked rice 2 cups
sour curd 3 1/2 cups
onion 1
coconut grated 1 cup
channa dal, urad dal 2 tsp each
mustard 1 tsp
hing 1/2 tsp
green chillies 3
chilli powder 1 tsp
lime juice 2 tsp
oil and salt.

Grind soaked rice, curd, coconut, green chillies, hing coarsely(rava consistency).

Heat oil add mustard, once it splutters put dals, stir. Once the color changes, add onion with salt and saute. But, the color should not change since the upma color will also vary and you will not get the white color. So, it should be cooked without color changing.

Add rice batter and cook till it is thick. Keep high for 2 minutes when you pour the batter; keep stirring. And, after 2 mts, keep in sim, but dont stop stirring. Close it with a lid. Let it get cooked. When it forms a ball in the centre and all the liquid is absorbed, then, it must be fully cooked. Check anyway, and switch off the fire.

Points to remember:

1. The batter consistency should be thinner than the dosa batter.

2. In order to get that consistency, we are adding 3 1/2 cups of curd; if you feel that is not sufficient, add water before you start cooking the batter.

Simple side dish: (Ingredients are mentioned alongwith curd upma's)

Mix cut onion, chilli powder, salt, juice well. soak for 30 mts and ready to serve with curd upma.

[gkus]

Hai R!

I recently saw some snacks in Sun TV that were made from Dosai or Idli flour. But I missed to note it down. Can u post them for me please.

Thanks
Bye

[RR]

R,
Can you post 'Bhendi kurkure' recipe (y'day episode)? Thanks.

[jasonjason]

Hi!! It appears that some of you have Mallika Badrinath's books!!! Would it be possible for you to post or send me some of her pickle recipes??? I recall seeing recipes for onion pickle and tomato pickle, south indian style, in her books. I would very much appreciate some insight into her recipes. I can be emailed at the following (note, replace the word "at" with @)

jason.gogal at gmail.com

Thank you,

Jason

[Shoba]

Jason, I believe she has an online recipe book. Go thro Google

Shoba

[R]

Hello RR,

I was not in town for the last one week, so did not record the particular said recipe..sorry..

[R]

Hello gkus,

I dont understand which one you are referring to? can you pls give the name of the recipe or pls specify it's from which programme ?

[Vk]

Hi, I missed Chef Dhanalakshmi's sunday samaiyal on vendakkai (okra)prepared as a crispy snack. Can anyone give me the recipe pls. I also want to know what was this week's recipe too.
Thanks
Vk

[Shoba]

Dear R,

Today I made the curry leaves-tamarind kozhambu and it was a welcome change to the regular kozhambu varieties! Only mishap was with jaggery-a little too much I feel. So had to do some repair job.

Shoba

[R]

Hello Shoba,

Have you tried adding more chilli powder to reduce the sweetness ? Whatever I posted here are already tried at home by me(mostly)..Let me know anyways..

Bye.

[Shoba]

Yes R, I experimented with chilli powder...and then finally I put some of the saambaar saadam masala powder-( fried and powdered coconut, coriander seeds, kadala paruppu, patta molaga, etc etc) which I always keep in the freezer...and that seem to take the kozhambu to a totally new level ( 8) )..but I think I need to just adjust the jaggery the next time. Basically I liked this kozhambu, and it went very well with the ponnaangganni keerai koottu and cabbage curry.

Did you try the curd uppuma yet..?

[R]

No, not yet..I was not in town for the last 10 days..so did not try any thing new..

[jasonjason]

Unfortunately, I can't seem to find her recipes online. Is her pickles book available in English? Her pickle cookbook is precisely the book that I am after. If anyone is willing to share transcriptions of some of her pickle recipes, I would be most indebted to their efforts.

Thanks, namaste,

Jason

[Ramanan]

In her reply to Jason's message, Shoba has said that Mallika Badrinath's recipes are available on line. Actually I have tried in past for this unsuccessfully. So if any you know of it, I will much appreciate your sending me the url address.

Ramanan

[Ramanan]

In her reply to Jason's message, Shoba has said that Mallika Badrinath's recipes are available on line. Actually I have tried in past for this unsuccessfully. So if any you know of it, I will much appreciate your sending me the url address.

Ramanan

In my message above, I missed my e-mail address. It is pvhramanan@excite.com

[indu]

Hi R,
Where r you ?
Why no tasty contributions from you , for quite some time now? Hope everything is fine. Take care.
Hope to see you soon, in action in this forum.
Bye,
Indu.

[tastemakers]

hello Sujatha kannan and R

Why no new contributions,waiting to hear something from you .

Priya

[sjeya]

Can somebody give me the recipe for the Kerala Black halwa?
Thank you,

[R]

Sorry, Indu & Priya..little busy with my kids and daily schedule..so, could not spend a long time with forumhub at all!!

[R]

Hello sjeya,

I saw a recipe for black halwa(not sure whether it is kerala based or not)in the old thread contributed by Mrs.Soma.

Tried one of her recipe called pumpkin payasam and no need to say, it was great; so, why dont you try her halwa recipe?

[Kavitha Ravi]

[tscii:5ac6f85fb4]
Dear sjeya, I am glad that my late mother-in-laws recipe is still talked about. Yes this is a kerala based halwa. You can try it.
Thanks




BLACK HALWA

Ingredients.
500 grms rice flour
400 grms finely grated jaggery
2 litres coconut milk from 2 coconuts
1 tsp cardamon powder
50 grms chopped cashew nut
50 grms melted ghee
a big pinch of salt

Method:
Mix the flour, milk and jaggery.
Dissolve the jaggery and pass through a muslin or a strainer.
Put the mixture in a big wok,with cardamond powder, chopped nuts,
Salt, and cook on a slow fire, stirring all the time, till the mixture turns thick.
( The fire has to be slow to allow the flour to be cooked )
Add the ghee and continue cooking, till the mixture leaves the sides of the wok.
A small portain of halwa rolled between the thumb and forefingers forms a non-sticky ba#ll.
Put in a well- greased tray, level the surface, set aside to turn cold.
Cut into small squares when cold.

It’s hard work, but the end result will be sweet.
[/tscii:5ac6f85fb4]

[Nichiro]

Hello Kavitha,
Are you my dear sister Late Mrs.Soma's daughter in law?

[gv]

Hi R,
Waiting to get more sun tv recipes from u

[R]

Sorry for this loooooong break...

Macaroni Casserole:


First layer:

Tinned beans(kidney beans) 1 cup
jeera powder 1 tsp
garlic 3 to 4 flakes
butter 2 tsp
onion 1/2 cup
capsicum 1
chilli powder 1 tbsp
salt to taste

Heat butter, add onion, capsicum saute well. Once the color changes into brown, add tinned or fresh cooked beans alongwith salt, jeera powder, chilli powder. Mix well. Keep aside.
--------------

Second Layer:

Macaroni 1 cup
cream 1/4 cup
grated cheese 1/4 cup
tomato sauce 2 tsp
bread fried pieces 1 cup
tomato 1/2 cup
capsicum 1
onion 1/2
garlic 3 to 4 flakes
chilli powder 1 tsp


Heat 2 tsp of butter or oil, add onion, capsicum. Once it turns into brown, add tomato alongwith salt, chilli powder and garlic flakes. Mix well. Let it cook for some time.

Earlier, cook macaroni in a large amount of water with a tsp of salt and a tsp of oil. Once it is soft, drain the water completely and wash under the running cold water so that it will not stick to each other. Keep aside.

In the above cooked onion mixture, add the cooked macaroni and tomato sauce, mix well. Keep aside.

Now comes to the final part.

Pour the first layer on a microwaveable vessel, spread bread pieces, grated cheese and on top of these things, pour the macaroni mixture(second layer).

Garnish with cream, cheese and microwave for 3 to 4 mts or until the cheese is melted.



Some tips for the above dish:

Except for the last mixing portion, rest, can cook on the gas stove or microwave; whichever is fine.

If you dont want, can reduce the quantity of kidney beans since it is a very filling dish and cant enjoy the macaroni(i made that mistake).
=============

[R]

Pasta palak crumble:

Pasta 250 g
Paneer grated 1 cup
palak leaves 1 cup
tomato puree 1/2 cup
grated cheese 2 tbsp
pepper powder 2 tbsp
butter or oil 1 tbsp
salt to taste

Heat oil/butter, add tomato puree, boil. Once the raw smell goes off partially, add the grated paneer, cheese and cook for some time till they all gets mixed up. Keep aside.

Heat oil, add finely cut palak leaves cook well. Once it is soft, add the cooked pasta mix well with enough amount of salt. Add the above cooked tomato mixture, pepper powder and salt. Mix well and cook for 5 mts. Switch off the gas.

____________________________

Here is a dish based on pasta which is not from SUN TV. Recently, went to a party and this simple dish inspired me and my kids. So, would like to share the same with you people.

Simple pasta:

Pasta 1 cup
onion 1 small
sambar powder 1 tsp
garam masala powder 1 tsp
haldi 1/2 tsp
salt to taste
oil/ghee


To grind:

tomato 1 big
ginger 1 small piece
garlic 1 to 2 flakes

Heat oil, add finely cut onion and haldi saute well. Once the color slightly changes, add the ground paste and stir well till the smell completely disappears.

Add the cooked pasta with enough salt, powders, mix well.

Though it seems to be a simple dish, but a tasty one.

VARIATION: Can add vegetables like fresh finely cut carrot & capsicum.
---------------------------

[R]

Will soon meet you with assorted cum tested recipes....bye...

[indu]

Hi R,
Nice to have you back .
I tried your pasta {simple party dish} as soon as I read your posting, and it has now become a firm favourite with my children. You know, it is not easy getting my kids to like some food, but since they gave the 'thumbs up' I was totally surprised & delighted too ! Thanks for taking the time to post such different recipes.

One tiny quesiton, Are all the recipes under this Suntv category, from Mrs. Revathy Shanmugam's morning show or from other programmes as well ?
Bye,
Indu.

[R]

Hi Indu,

Nice that yr kid too loved it. I agree that it is difficult to satisfy our kids' needs. Though my daughter is just 2 1/2, she is very particular in choosing her dish!!

Anyways, most of the recipes are from Mangayar choice(morning programme) and a few are from Sunday programme too. But, in the sunday programme, I note down only vegetarian recipes.

And, if I happen to hear or read any unique and tasty recipes(so far, mentioned only a couple of recipes), I would share it here after experimenting at home.

FYI, not only Mrs.Revathy, her sister and many other ladies are also sharing their recipes in this morning programme.

[R]

Here comes a list of assorted recipes..Starting with, cabbage thuvayal which goes with rice, idly and dosa.

Cabbage thuvayal:

Cabbage 1 cup
green chillies 2
coconut 1/2 cup
roasted gram 2 tsp
ginger 1 inch
garlic 1 or 2 flakes
tamarind and salt

Heat a tsp of oil, add cabbage saute well. When the color changes, add chillies and other ingredients saute well. Once they all mixed up and cabbage is cooked, remove. Once it is cold, grind them.

Alteration: Can substitute or add equal amount of red and green chillies.

[R]

Gatta rice: (MRS.REVATHY'S RECIPE)

Basmathi rice 2 cups
besan flour 1 cup
haldi 1 tsp
garam masala 1 tsp
jeera 1 tsp
ghee 1 tbsp
chilli powder 2 tsp
tomato 5
green chillies 2
oil and salt

Mix besan flour, chilli powder, jeera or jeera powder, haldi and salt with 2 tbsp of oil well. Add enough water to make a stiff dough. Take a ball sized dough and roll into thick oval shaped rope.

Boil water in a wide vessel so that the long rope can sit and cook without breaking. When the water starts boiling, drop the roll. After 5 to 10 mts, the original color of besan dough will change slightly and by that time, it should be cooked. Now, the time to switch off the gas. Drain the water and once it is little warm, cut them into pieces like slicing carrot. . Keep aside.

Heat oil in a pan and put all the cold pieces. Since it is already cooked in water, dont have to fry for a long time or no need to deep fry. Just 2 tsp of oil is enough. Once the frying is done, keep aside. The pieces are called gatta.

Now comes to the gravy part-heat oil/ghee, add jeera, chillies, sliced tomatoes saute well. Add garam masala, haldi, chilli powder and salt, mix well. Once the raw smell disappears, add gatta, cooked rice and mix well. Keep the fire in sim and cook for some time.

Tips:

Instead of adding tomato alone, you can add one onion too for the above recipe so that the qty will come more and the gravy will also be thick.
================
Variation for gatta:

This is not from SUN TV; have taken it from my file.

While making gatta, with the besan mixture, can add 1 finely cut onion, 1 green chilly(for flavor), dhania powder 1 tsp and as usual procedure.

Definitely, this will make difference.

And, you can even omit rice portion. Can have just the gravy with gatta alone. But, after putting the gatta in the gravy, let them boil for 5 mts and now, it is ready to eat.

[R]

Here is a simple and tasty curry where it goes with rice or can eat as a salad.

Sweet & sour cabbage

Cabbage 100 g grated
tomato 2
onion 2
apple 2
green chillies 1
pepper 1 tsp
cinnamon 1 tsp
ghee 1 tbsp
sugar 1 tsp
lemon juice 1 tsp
salt

Heat ghee/oil, add cut onion, tomato and apple fry well. cook till they are done. Add sugar, salt, chillies, pepper powder & cinnamon mix well. Add cooked cabbage and squeeze juice. Mix well and done with cooking.

Suggestion:

You can omit chillies if you are serving kids. Pepper powder is enough. Half cooking is more than enough when it comes to all vegetables including cabbage becoz the crunchiness will give you extra taste when you chew with apple & tomato. Without sugar, it will be good.

[R]

Bread dosa:

Hope yr kids will like this dosa since my son loved it and the texture will be soft.

white bread fresh 5
boiled rice 200 g(1 cup)
moong dal 1/2 cup
milk 1/2 cup
pepper 2 tsp
coriander leaves/curry leaves little
oil and salt.

Grind all the above to a thick and little coarse paste. After 30 mts, start making like our regular dosa or adai.

If you want, can add any grated vegetables or cut onion. For kids, can make tiny dosa instead of bigger one.

[R]

Kadai paneer:

Here is a simple recipe, but a yummy one.

Onion 1 + 1/2
capsicum 1 + 1/2
tomato 1
red chillies 2
jeera 1 tsp
non-fried paneer pieces 1/2 cup
ginger garlic paste 1/2 tsp
chili powder 1 tsp
haldi 1/2 tsp
garam masala 1/2 tsp
salt

Heat oil, add big pieces of onion(1/2) and capsicum(1/2) fry well. Once it is half cooked, keep aside. This is for garnishing. So, it should be crunchy.

Heat oil, add jeera, chillies, ginger garlic paste saute well. Add onion with haldi, stir well. Put tomato, chilli powder stir more. Add fried or non-fried paneer pieces, garam masala mix well.

Finally garnish with the fried onion and capsicum.

[Pearl]

Can anyone send me the recipies of Revathy Shanmugam
my e-mail address is: pms2403@yahoo.com

Also if the village recipes/Non-veg/microwave cooking/tips, tips recipes that come on Sunday Samaiyal

[Sowmya]

Hi R
Great job.. I tried out the "paragikai halwa" recipe posted .. The taste was amazing.
Surprisingly ...looks like I left it on the stove for a slightly longer duration than required and the consistency was just right to make burfis.
My "pumpkin Burfis" were a big hit at a B'day party.Thanks to you.
Regards
Sowmya

[R]

Hi sowmya,

Pls dont thank me becoz it is not my recipe. Just I am here a contributor.

But, thank you for conveying the information that it can be made as burfi too which did not know.

Bye.

[R]

Rest of assorted dishes are continuing..

1-2-3 uttappam:

Raw rice 3 cups
Poha 1 cup
curd 2 cups
onion 1 cup
grated carrot 2 tbsp
green chillies 3
baking soda 1/2 tsp
salt and oil.

Soak, rice and poha with curd for 2 hrs. If they are not immersed properly, you can add more water to an inch above the level of rice. Grind them to fine paste without draining the water. Add salt and baking soda, let them ferment.

The reason of adding baking soda is to compensate the urad dal's place.

Make small size of uttappam for kids. Pour some oil on the edges of uttappam. You dont have to flip over to the other side. While it is getting cooked, garnish with grated carrot and tiny pieces of onion. You can even close it with a lid so that it will cook faster.

variation: Take grated cheese or paneer, finely cut coriander leaves and garnish with the above so that you will be getting colorful uttappam.

========================

Bottlegourd mint raitha (MRS.REVATHY)

Bottlegourd grated 1 cup
mint 1/4 cup
curd 1 cup
tomato 2
sugar 1/2 tsp
jeera powder 1/4 tsp
black salt 1 tsp
salt.

Grate the vegetable and steam cook for 5 mts. Take the vessel out and cool completely. Add remaining things to the vegetable. Before serving to 10 minutes, mix them with curd.

Points to note:

While I was making, did not add black salt. Instead of mint leaves,you can even add mint leaves powder. Either way, the taste will be better. Though it looks very simple, it is really good for health.

======================

Red tomato apple chutney

onion 1
tomato 3
apple 2
chilli powder 1 tsp
oil and salt.

Peel the skin of apple and cut into small pieces.

Heat oil, add cut onion and saute. Put tomato and fry more. Now, add chilli powder, salt and apple. cook for some time till the apple is soft(will take a couple of mts only). At this stage, mash them gently with the laddle itself.

For pani puris, instead of all chutneys, can try the above chutney which is delicious and healthy.

I tried using this chutney in sandwiches and it was yummy. Good for kids and adults!

==========================

[R]

kaara vada paniyaram:

Rice 1 1/2 cup
urad dal 1/2 cup
soaked channa dal 1/4 cup
hing
mustard 1 tsp
chilli powder 1 tsp
curry leaves 1 sprig
salt

Soak rice and dal for 2 hrs separately and grind together to idly batter consistency. If you want, can add little amt of water. Ferment for 8 to 10 hrs.

Once the fermentation is over, add soaked channa dal(1 hr soaking time is enough) without water, salt and chilli powder.

Heat oil, add mustard, curry leaves and once it start spluttering, pour them to the batter. Add hing and mix well. Now, take the paniyaram kal and start making paniyaram with this batter.

The sourness n the color will make you to eat more.

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[R]

Andhra potato curry:

This curry tastes really good and totally different from our usual onion, tomato etc. etc.stuff...

channa dal, thoor dal & dhania 1 tbsp each
red chillies 3 to 4
sesame seed 2 sp
pepper 1/2 tsp
jeera 1 tsp
curry leaves 1 sprig

Dry fry dals, chillies and after few mts, add sesame seed, pepper, jeera fry more; finally, add curry leaves, stir and when it is cold, powder nicely.

Main ingredients:

Potato 4
garlic 2 flakes
onion 1 med.,
curry leaves 1 sprig
salt
coriander leaves

Heat oil, add finely cut garlic flakes and when the color changes, add onion. Once it is brown, add curry leaves and cubed shaped cooked potato with salt. Mix all of them well. Add 2 spoon of the roasted powder from the above and mix well with the curry.

Garnish with curry leaves and enjoy with any rice/roti.

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[Sowmya]

Hi R
Have you been collecting Mrs.Revathi Shanmugam's recipes from "Aval Vikatan"?Do you have the older ones?Can you please send it across to my email id...lakshmyanand@yahoo.com?You can send me the tamil version?

regds
Sowmya

[R]

Hi Sowmya,

Have sent her recipe collections to yr id. Acknowledge me the receipt. I did not save her recipes in tamil font..sorry..

Bye.

[tastemakers]

Hai R

I would also like to have the collection of Revathy Shanmugams recepies . I have the recent ones from Aval Vikatan . Can you please mail them to prkukeer@gmail.com


Thanks in advance

Priyaa

[Pearl]

HI R,

IT'S ME PEARL AGAIN - DO U HAVE MRS. MANO'S RECIPE COLLECTION? IF SO, COULD IT BE POSSIBLE FOR YOU TO MAIL IT TO ME @ pms2403@yahoo.com

THANX
BEST REGARDS,

PEARL

[tastemakers]

Hello

Can any one tell me ,if we can get Milk powder here in US, if so which brand can be bought to make sweets, or else what is the substitute

Thanks

Priya

[R]

There is one brand called Nedo which is a heavier one. When I was in UAE, saw many people were using this brand. I also personally prepared some sweets using this brand and the taste will be rich.

And, there is one called Milk mava powder(in the pack itself, it says like this); guess it is lighter than the above. Anyways, check these two out in Indian stores.

If you are in NJ, you will get frozen khoa in Patel brothers.

[R]

To the following ids, have sent Mrs.Revathy's recipes once again.

pms2403@yahoo.com; prkukeer@gmail.com;
Get back to me once you get the attachments...

Bye.

[svasu_ani]

Can I have Mrs.revathys recipes...

my mail id
svasu_ani@yahoo.com

[rsankar]

Hello R,

Thanks a lot for the recipes. I got it.

rsankar.

[honeydew]

hi pls send to my id also thankx in advance my id is dewhoneycream27@yahoo.com

[saji]

Hi
Can someone post the recipes to my email too.
saji.anil@gmail.com

Regards
Saji.

[R]

I have sent the recipe collection to honeydew, saji and anitha. There is one file of Mrs.Revathy's which has tamil fonts. Since dont know whether you guys can read tamil or not, did not send it across. Let me know if you want the same or not.

And, friends, I have started putting the name of Mrs.Revathy whichever her recipe is. For example, bottlegourd mint raitha, gatta rice are her recipes' only.

Slowly, have to do for rest of the recipes, only if I remember. But, for future recipes, will mention her name without fail since there are many people who is willing to try her recipes.

Thanks and Bye.

[R]

Hello Priyaa,

can u specify which one do you have so that can send the rest and do u want the recipes in tamil too?

[tastemakers]

Hello R

Thanks for the recipes ,I got them . I only have Revathys 30 Kurmas and Thuvayals. Tamil is no problem for me , you can send them. And thanks for the milk powder reply too. I live in Rhode Island ,and I dont think so the Indian Grocers carry them. Any way I will try for them when I go to CT, or MA.

Thanks

Priya

[R]

[svasu_ani]

Hi R,

Thanks for the recipes.... U can send me the tamil one too...my mail id svasu_ani@yahoo.com

Anitha

[sjeya]

Please send Mrs.Revathi's recipes to shebaj@hotmail.com
- I can read Tamil.
Thanks.

[gvb]

Hi R,
If u have Mrs.Revathy shanmugam's kurmas and thuvayalas can u please send it to me?My id is gvsugan@hotmail.com...Thanx..

can u tell me where i can buy kova ?I wud like to try the pumpkin halwa.And what kinda pasta shud i have to buy for the pasta palak recipe?Also I have some jalapeno peppers with me ..do u know any recipe for milagai bajji?i just want to know how the filling is prepared..

Regards,
GVB

[R]

Hi gvb,

Will send the collections shortly.

If you are in NJ, then, can visit Rt. 27 Patel brothers at the frozen section.

Reg., pasta, do you want the brand name or the main ingredients like sooji or wheat?

Anyways, for all the pasta recipes, you can try wheat or sooji pasta; If you are dieting, then, can go with wheat pasta. Coming to brand name, dont remember; any small size of pasta will do.

Recently, saw a pasta recipe of Mrs.Revathy(yet to post) and made the same with half sooji pasta and half wheat pasta, could not find any difference.

Abt milagai bajji, last week, my cousin prepared one and we all loved it much. Will ask her and get back to you.

Bye.

[apujittu]

Hi R,
Can I have a copy of Mrs Revathy's recipe !. My id is apujittu@gmail.com. Hope to join the discussion soon....Any version is fine with me.
Thank you.

[R]

Hi gvb,

Do you want the recipe for milagai bajji or inside stuffing for the peppers -am confused...

[gvb]

Hi R,
i got ur mail..Thanx..Ricedishes ,tiffin and chutneys u had already sent me once b4..Someone had mentioned 30 thuvayals and i don't have that..Do u have it?No,am not in NJ am in KS..So i can get kova in indian grocery shops right?Are kova and khoya both the same?
Yes,if u can please send me the entire recipe for milagai bajji..

Regards,
GVB

[R]

sorry, dont have thuvayal varieties, but looks like one of the hubber Priya has got it.

Yes, kova and khoya are same. If it is not available, you can substitute with milk powder too becoz in a halwa sweet, one lady was telling that the substitution will be ok. So, try it.

Abt milagai bajji, got the recipe from her. will post here by tonight or tomorrow.

Bye.

[gvb]

R if am using milk powder shud i use the same quantity that is mentioned for khoya or shud i increase or decrease it in any way?..
Great to hear u got the recipe..am waiting..

[gvb]

R sorry to bother u like this but i hope that u'll be able to help me out with some doubts i have..I have tried making mysorepak 3 times and i just can't seem to get it right..The first 2 times i din't know when the sugar syrup has reached kambi patham so i cud taste the sugar when eating it..the third time i got that right but i wasn't able to cut it into pieces and i cud smell besan.I use 1:2:2 quantities ..and i have a few doubts..Hpw much water shud i add for 2 cups and shud the heat be on medium all the time?Any tips on how to tell whether the sugar has reached kambi padham?secondly after i pour the besan and mix it with sugar i immd pour the ghee too..shud i stir for a while?If u can,will u walk me thru the whole process?My husband's b'day is coming up day after tomm and am bent on preparing this cos this is his fave sweet..Again am sorry for this but please share ur inputs..

[R]

Yes, gvb the same measurement can be used; but, this substitution is only for halwas, not for cake or any burfi varieties since the consistency will go wrong.

[kala chandra]

Hi R,
If u have Mrs.Revathy shanmugam's kurmas and thuvayalas can u please send it to me?My id is packs@singnet.com.sg

kala

[R]

Hi Kala,

I dont have thuvayal varieties. Will send you kurma shortly..

And apujittu, will send the collections soon..

Bye.

[R]

Hi gvb,

This is the recipe of milagai bajji which got it from my cousin.

Milagai bajji:

Besan flour 1/2 cup
maida 2 sp, rice flour 2 sp.
red chilli powder 1/4 sp
salt 1/2 sp
ghee 1 sp

Mix all the above with water and make a batter (curd consistency).

Take milagai as much as you want. Dont have to remove the stem, since it is easy to put in the oil and while eating, can leave that portion.

Cut milagai into lengthy pieces(like vegetables in sambar) and dip it in the batter and make sure that it is well-coated; fry in oil. Keep the fire in medium. Once it is golden color, take them out and keep aside.

While you are frying a batch, you can put the next batch in the batter so that it will get coated well.

Important points and tips to remember:

The reason we are cutting the milagai is you dont have to keep too much of oil since the pieces are small. And, also, the qty will be higher while serving to people.

Similarly, you can separate small florets of cauliflower and do cauliflower bajji(smaller size bajji will be looking good).

If you dont want, can slit the milagai so that the batter will go inside and it will be more spicier to taste. Try both of these versions.

You can reduce the amount of chilli powder and add pepper powder and ajwain to the batter so that the oil will not upset the stomach.

Adding ghee will make the bajji puff; you will notice it w/w.o ghee. If you want, can add kesari powder to get color, but, not necessary.

good luck and will send you the mysore pak recipe later today.

Bye.

[gvb]

Thank u very much for the recipe..i will be trying it in the next couple of days..I made cauliflower bajji only yesterday :) One question what do u mean "cut milagai into lengthy pieces"..Shudn't we use the whole peppers?Am waiting for the mysoe pak recipe..i wil try it this evening.

Gvb

[R]

That is what I told you. You can fry them as whole; but you have to keep that much of oil(till it dip fully). If you cut into lengthy pieces, then the oil consumption will be lesser.

[tastemakers]

Hai

I have sent the thuvaiyal and Kurma recipes to gvsugan@hotmail.com and packs@singnet.com.sg

Priya

[pr]

can anyone please send me the thuvayal and kurma varieties to the following ID
prethi_home@yahoo.com
Thanks and regards

[gvb]

Oh i see what u mean..Okay, thanks for the info and for answering so patiently..

GVB

[gvb]

Hey Priya,
i got ur mail..Thanks..But am not able to read it..Can u send it to me in pdf format ?Sorry for the trouble..

GVB

[R]

Hello apujittu & kalachandra,

The recipe collection has been sent to yr ids, FYI.

[apujittu]

Hi R,
Thanks for sending them, I have received them.Thank you once again ! :)

[di]

hi all,
can anyone plz send me the thuvayal and kurma recipes too? my id is sagi_76_22@hotmail.com

[gvb]

Hi R,
Isaw this karnataka recipe thread and i have been trying to get hold of the tamarind rice recipe that u had mentioned but i cudn't see them anywhere..If u have it can u post it for me?Thanx a lot.

GVB

[pr]

Hi taste maker
Thank u very much for sending across the kurma and thuvayal varieties of MRS Revathy shanmugam

[R]

Hi gvb,

Look at the page 3 and you will be finding CI's puliyodharai recipe.

[gvb]

R i looked again but it isn't there.Cud u post it for me or the URL?sorry for the trouble..

I made mysorepak today and it came out really good.I followed a recipe i got from Bawarchi and it was really easy.i wud appreciate ur inputs also.

GVB

[R]

This is the recipe for puliyodharai which I tried from "Karnataka recipes" thread given by CI.

First stage: Making masala powder (you can use any good rasam powder instead of this)
Ingredients:
Coriander seeds - 2 cups
Red Chillies - 2 cups
Fenugreek seeds - 2 Tbsp
Black pepper - 2 Tbsp
Cumin - 2 Tbsp
Mustard - 2 Tbsp
Chana dal - 2 Tbsp
Hing - 7 pinches
turmeric - 2 tsp
oil or ghee - 1 Tbsp
Method:
With little oil/ghee, roast all the above mentioned ingredients (except hing and turmeric) separately. After cooling, powder them finely and keep in an air-tight, dry container.

Stage 2:
Making Gojju:
Tamarind - How much ever you want to make gojju and store it.
Masala powder - Can be put depending on how hot you want. I usually put little less than equal quantity of tamarind.
Jaggery - equal quantity as in tamarind.
Oil - enough (like putting for upma all that stuff)
Mustard seeds - 1 tsp, Broken red chillies - 2, hing - 1 tsp or variable depending on how much u are making.
salt
Method:
Heat oil in a kadai, temper with mustard seeds, chillies (this is just to check for the optimum temperature of oil)
Take very thick extract of tamarind. Pour it to the kadai and stir well. If you make the extract watery, you'll have to boil for long.
After it thickens, add sambar powder, salt,jaggery and keep stirring. You can check for the taste after it has been boiled for 10 minutes and add the powder, salt or jaggery if desired. If you don't stir, it'll splatter everywhere and start sticking to the bottom. Make sure you cover the surrounding area with lots of paper towels.
Gojju is done when it stops spluttering. There should not be any sound from the gojju.
After it is cool, put in a clean glass bottle and store it in refrigerator or freezer (I keep in freezer. Don't worry you don't have to thaw it before using it from the freezer. It doesn't form ice since it has no water content in it).Make sure you don't put wet spoon in it. Do not use steel/metal container to store it. It will spoil the container. (tamarind - acid)

Final stage : Making puliyogare
Ingredients:
Rice - desired quantity. Cook with a pinch of turmeric. Each grain should be separate. Spread it on a plate to cool.
gojju - depending on how strong you want puliyogare to be.
salt,
masala powder you made for gojju - 1-2 tsp
Dry coconut - grated for garnishing
Peanuts
Broken red chillies
Curry leaves
Mustard - 1 tsp
hing - 2 pinches
Oil - 1 ladle for a cup of rice cooked
Method:

Spread the rice. Place the desired amount of gojju on the rice as a heap. Sprinkle salt, masala powder everywhere on rice. Heat oil and temper with all the given ingredients(except grated dry coconut). Pour the oil on the gojju heap. Mix with a spatula. Test for the salt. You can even add gojju if required. If you want hotter, add little more masala powder and mix well. Add grated dry coconut and mix well. Secret is to make it atleast 1 hour before it is served. Do not heat it while serving.

Additional taste increasing:
Dry roast black sesame seeds and an inch of cinnamon stick. Powder and mix to the puliyogare. Remember do not put too much of sesame seeds. It'll make the puliyogare bitter. Optimum would be for 1 cup of rice, 1 tsp of sesame and 1 inch stick of cinnamon.

.................................

My variation:

1. Instead of black sesame seeds, used white sesame only.

2. Did not add any sambar powder or rasam powder in extra since the masala powder for puliyodharai is more than sufficient.

3. Same with the seasoning-only one time I did.

4. Instead of 2 cups of dhania, took 1 1/2 cups becoz I dont want it to dominate the puliyodharai like sambar.

[R]

That is good to hear abt mysore pak, gvb.

As I was little tied up with my work, could not post..Surely, will post my version too. It is always better to know many methods for a recipe; so, do post yr version or URL.

Bye.

[gvb]

Hi R,
I can't thank u enuf ..I know i have been bugging u with a lot of questions..Pulikachal is a favorite dish at my home here..I wil surely try it sometime next week..The mysore pak recipe i have is not made in the usual conventional method but for me it worked perfect.This is from "Bawarchi"..I wud strongly suggest first timers to try this..

Mysore Pak
Ingredients
Besan Flour / Sugar / Ghee (Ratio 1:2:2 (OR) 1:2.5:2.5 - Optional) The second ratio is very sweet!
Method:
1. Sieve Besan Flour.
2. Powder Sugar in a mixie.
3. Warm Ghee on low heat. Let it not boil. Remove from fire, add besan flour and stir it till it is dissolved.
4. Keep a thick bottom vessel on fire (or even a pressure pan is ideal), put the sugar and add very little water to it. Sugar will dissolve and start bubbling. Add the besan/ghee mixture slowly to it and stir till it leaves the sides of the vessel.
5. Pour the mixture on a plate coated with ghee. Allow it to cool for a while and then cut into square/rectangular shape. Let it be further cooled for an hour so. Take away the cut pieces. You will get very soft Mysore-Pak and certainly delicious if you are fond of sweets.


Thanks,
GVB

[R]

No problem..its my pleasure!! But, my hub., always prefer to take a little harder mysore pak(hates krishna sweets mysore pak).

Anyways, will give a try someday..

Abt pulikaichal, hope you will definitely love it. Thanks to CI though she does not come to hub nowadays becoz all my folks/friends have started making this method atleast for occasions becoz of the lengthy procedure.

So, I suggest all of the hubbers shd give a try and enjoy the taste.

[kala chandra]

Thank you very much for sending the kurma and thuvayal varieties of MRS Revathy shanmugam

kala

[indu]

Add 2Tbsp. of curds also to the batter while making bajjis. This way, the vegetable inside [chilli, cauliflower, vazhakka] will not be oily at all and even the bajjis will not consume more oil !! Try it out and see the difference.

[gvb]

Thanks indu for the Tip...Wil try it out next time and let u know.

GVB

R,
please post ur version for Mysore pak also when u have the time.

[R]

Sprouted moong parata:

This is a recipe of SUN TV collections.

Sprouted moong 1 cup
onion cut finely 2 tbsp
wheat flour 1/4 cup
jeera 1 tbsp
cut green chillies or pepper powder 1 tsp
coriander leaves little
lemon juice 1 tsp
red chilli powder 1 tsp optl.
oil and salt.

Mix flour, water, oil and salt, knead to dough. Keep aside.

Heat oil, add jeera, chillies, onion saute well. Add moong, chilli powder, salt and saute till moong is slightly cooked. Once it is little soft, add leaves and salt.

When cold, grind the mixture coarsely(1 run of grinding is enough). Squeeze juice and mix well.

Make balls from the dough and stuff the above mixture and close, roll with a pin. cook on tava adding oil/ghee.

[di]

hi R or anyone else,
can anyone plz send me the thuvayal and kurma recipes too? my id is sagi_76_22@hotmail.com !

[tastemakers]

Hai di

I tried sending you the recipes but it bounced back.

Can you please give me your email id once again

Priya

[Sowmya]

Hi R
I have a question for you.Have you tried the puliyogare recipe (by CI)you re-posted in this thread?
In the section which describes "Making gojju" the ingredients list specifies sambar powder.
Did you use sambar powder in the gojju?I am confused.. wanted to know before I made an attempt.
Sorry for the trouble..
Regards
Sowmya

[R]

Hi Sowmya,

Of course, I tried the recipe of puliyodharai and it is still popular among my friends.

Coming to yr doubt, the powder we are making for puliydharai itself is more than enough, so, did not bother to put sambar powder additionally.

And, you are going to add that masala powder directly to the rice too, so not necessary which is my opinion.

FYI, my SIL's friend use to make quick puliyodharai with her sambar powder only, not any other powder! haven't tasted. But, my SIL use to said that that version is also decent.

Bye.

[Sowmya]

Hi R
Thanks a lot for the clarification.I was coming across Sambar powder in puliyogare recipe for the first time.Will try with Sambar powder.

Thanks
Sowmya

[rajsand]

Can anybody send me collection of
rice varieties, chutneys, tiffin, thuvayals and kurmas..
to rajsandhome@yahoo.com
Thankyou so much

[di]

hi tastemakers,
sorry abt that! my mailbox was full....i have cleared it now...can u plz send it again to sagi_76_22@hotmail.com ! thanks

[rsankar]

Hello R,

Today I prepared Andhra potato curry, and it came out really yummy! :thumbsup:

This is the one, who likes different taste and hot.

Simple and delicious.


Thanks
rsankar.

[R]

We too liked it and actually, that was Chef Dhanalakshmi's, guess. Will post you next week another potato curry which is equally yummy.

On top of all these curries, recently visited here a south indian restaurant called Vasanta Bhavan. They served a potato curry which was unbelievable. Have ever never tasted that kind of curry. Thought of going and asking the recipe. If I get it one, that would be great or anyone knows the vasanta bhavan's recipe of potato curry??

Bye.

[R]

Hi,

A little deviation-tried these two recipes from a couple of magazines and it came out nicely. So, thought of sharing it with you friends.

Baingan kurma

Ingredients:

Brinjal 1/2 kg
Onion 100 g
Pod garlic 100 g
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Tomato chopped 200 g
Curd 1/2 cup
Cumin seed 1/2 tsp
Oil 50 g
Salt to taste

Grind II:

Khus khus 2 tsp
Grated coconut 1/4 cup
Cashewnuts 25 g

Method:

Grind the ginger, garlic, cumin, chilli, coriander and turmeric powders. Cut the brinjal into long pieces. Apply a little chilli powder, turmeric powder and salt. Heat the oil. Shallow fry the brinjal till light brown and remove. In the remaining oil fry onion till soft. Add the ginger, garlic paste and fry till aroma comes. Add the tomatoes and salt. Stir till tomatoes are cooked. Add the brinjal, stir for a while and add a little water and cook. When the gravy is done, add the ground coconut paste and beaten curd. Cook till it boils. Sprinkle garam masala powder and remove.


Tip:

Since it is eggplant, you can just add the seasoning oil or maybe, one sp of oil extra and do the cooking. If you add lesser than 25 g of cashew, that itself will give a rich taste. So, dont have to add the full quantity, if you are diet conscious.
-----------------------

[R]

A very simple kootu goes with roti/rice (courtesy Meena):

Mullangi(raddish) kootu:

Cut raddish 2 cups (can go with any type)
Cut onion 1 cup
cut tomato 1 cup
Coconut grated 1 cup
haldi a pinch

Seasoning:

mustard 1 tsp
urad dal 1 tsp


Powder

Red chillies 3
dhania 1 tsp
channa dal 1 tbsp
jeera 1 tsp

Fry the powder ingredients in little oil till it is brown and grind nicely. Grind coconut nicely(separately) or together with the fried ingredients.

Cook onion, tomato, raddish with salt & haldi.

Once done, add the coconut paste, boil. Do seasoning and mix with the powder well. Add curry/coriander leaves. Mix well and it goes with roti and rice.

My variation:

Can omit onion and tomato, raddish alone will do to make this kootu. Those who love raddish, will definitely love this dish becoz it is a thicker version of mullangi sambar except for one or two ingredients. Enjoy!

Soon see you all with SUN TV recipes..

[rsankar]

Hello R,

Do you have Mullanghi sambar just like hotel.

I tried different ways, but I couldn't get the best mullainghi sambar.

If you have please post it here.

Thanks

rsankar.

[R]

Hello rsankar,

I use to follow my mother's method; it use to be good, but dont know whether it is equal to the hotel becoz they must be using different ingredients from the traditional one.

Can u just brief me what are all the grinding ingredients and a very short description about yr sambar so that can tell you my version?

Thanks.

[Sowmya]

Hi R
This thread is very lively.You are sharing all your recipes,opinions and the way you present things also inspires us to try your recipes.
Hats off!
Regards
Sowmya

[R]

Hi Sowmya,

I am so touched by yr sweet words. Sincerely dont know whether deserve it or not, but, I realize at this moment that you are such a wonderful person.

thanks for yr encouragement.

[R]

Hi gvb,

Sorry for the delay in posting mysore pak..Since it was a long time back I made this sweet, just checking with my files to confirm with the measurements.

Anyways, here it is..

MYSORE PAK:

Besan flour 1 cup
sugar 3 cups
ghee 2 to 3 cups (but, I always add 2 cups only)
water 1 1/4 cups

Sieve the besan well. Keep aside.

Heat a thick vanali and add sugar with water. Mix them evenly including the sides till you get 1 thread consistency.

Once the consistency is reached, add besan flour slowly so that the lumps will not form and it is easy for you to stir. Keep the fire in medium right from here till the end.

Once the besan gets mixed with the syrup, time to add ghee; first add 1 cup of ghee fully(without any break). Mix well without stop and once the besan mixture absorbs them, then start adding the remaining 1 cup of ghee little by little.

Until before you use the ghee, heat it well(shd not be black) and keep in sim.(My MIL use to say that the ghee should be hot hot..which is the main secret for a tasty mysore pak)

Once the ghee is all done, keep stirring the mixture. Now, the bubbles will start coming all over the mixture and the liquid stage will slowly change into solid stage.

The best method is to find when to keep the vessel down-take a small portion of mysore pak in a spoon and put it in a plate; try to make ball. If it forms, then after 2 minutes you can switch off the stove. In this way, no one will miss the consistency. If you want little harder or little softer, it all depends on the ball.

And, finally, when you get a soft ball, wait for 2 mts as I said earlier. Pour into the greased plate and cut into square or diamond pieces when it is cold.

Delicious mysore pak is ready.

TIPS:

I dont prefer to add ghee fully; so, took half a cup of corn oil and rest 1 1/2 cup of ghee to make mysore pak. Tried this method only one time; it tasted great and also a few holes came at the bottom like KALYANA mysore pak. Not sure whether it is becoz of oil or not; have to try using oil with 1 cup.

If you are using oil, then, you should add oil first, then half a cup of ghee second and atlast, full cup of ghee should be added little by little. In this way, you cant find oil smell at all becoz, we are adding it at first, and adding ghee at the last; so, the ghee smell will be dominating the sweet.

[gvb]

Hi R,
Thanks for the "Mysore pak" recipe...Am wondering whether 3 cups of sugar will make it very sweet!!Thanks for ur tip on how to find the right consistency.I want to make mysore pak the conventional way like u have mentioned..Will give it a try soon.Am making "puliyodharai" tonight..I hope it comes good..

I second Sowmya's opinions.U have a really great way of helping and ur suggestions and tips mean a lot..Continue with ur good work.

GVB

[rsankar]

Hello friends :wave: ,


Indha hub-kku ulla vandhaal tamilnattu-la irukkaraa maadhiri irukku.

Thankyou all.


Hello R,

You're doing a good work. It's also good to see your suggestions, and your quick reply...we appreciate it. Sowmya solradhu correct.

Thankyou R for your good work.

I know, (please read in tamil )Pasanghalai paarthu kondu, family work-iyum paarthu kittu, house-ium paraamarithu kittu, Inghu engha ellorukkaaghavum ungha opinion solli...wow!
Hats Off!


Regads

rsankar.

[R]

Hi gvb, rsankar,

Many people in this hub including yrselves are doing a fab job. Compared to all of the works,my work is a tiny OK.

But, I am really glad and fortunate to get to know such a good and nice people like you. Too bad that we are not staying in the same neighbourhoo, hmmmmm!!

Once again, my sincere thanks to all of you..

Bye.

[R]

Hi gvb,

3 cups of sugar(thalai thatti) will not be very sweet. Maybe you can reduce quarter cup of sugar. February only, made this sweet and hence, remember the taste well.

[R]

Hi rsankar,

Angaya podi:

This is the ingredients for the recipe. Quantity are all app.,(kannalavu, kaialavu).

Urad dal
channa dal
neem flower
sundaikkai
manathakkali
sukku
arisi thippili
dhania
pepper
haldi, hing

Take dals, dhania in a large qty. 4 or 5 sukkus are fine. same with thippili. all vathals and neem flower ratio will be same. you can add lavishly haldi and one solid hing is necessary.

Dry fry all of them and grind nicely. Everyday or every alternative days, one should mix this podi with rice and take atleast a couple of morsels. This podi is not only for kids even for adults, it will help in digestion, giddiness becoz of the wonderful ingredients.

You can even take vathals, milagu jeera podi and neem flower separately with rice. Since we dont have time or patience, better make this powder and eat everyday. Once the kids get into this habit, in the long run, they will stay healthy and energetic; and vomitting caused by indigestion will run away!!

So, all mothers-ready to force yr kids and hubs.,!

[R]

And, rsankar, got this recipe from my mother yes., Somehow, missed that paper. Whatever came to my mind, I am just mentioning here. After two weeks only, will talk to tmy mother. If I miss any of the ingredient, will edit here later. Will intimate you if any modification..

Thanks.

[indu]

Hello R,

Sowmya , rsankar, gvb have written only what we keep thinking of everytime we log in to this site. It is all 100% correct -- you are very very sweet person and I appreciate your sincere and tireless involvement in this forum. You would've read the saying ' It's people like you, who make people like me happy ' ... that suits you perfectly.

Cheers,
Indu.

[gvb]

Hi R,
Thanx for ur clearing up my doubt...Since i got the Mysore pak right only the 4th time around am gonna postpone the next trial for sometime.. :wink: Anyways made "Puliyodharai" last night and it came out awesome..My husband loved the taste..Thanks to CI and to u for posting it..Quick doubts..My gojju din't splatter at all..So i din't know when was the right time to switch it off..So did it after it became quiet thick..As for the masala powder i wasn't able to grind them finely since they were sticking to each other cos of the oil.Do i have to roast ALL the ingredients on one TBSP of oil?I used atleast a spoon for all of them..Does it mean that my powder will go bad soon?

GVB


Are u getting "Sundaikkai" there?Cos i remember u saying that Sundaikai bajji came out good..

[R]

No, GVB. I used to bring these vathals like manathakkali, sundaikkai, thippili, pankalkandu, athimathuram, arathai etc. from India only. If you have kids at home, obviously, these things should be there since they might get cold and cough frequently.

But, I heard that there is one shop in oak tree road in NJ with prices on the little higher side. Have not tried. But, they do have these two vathals.

About frying, dont remember the qty. But, usually how u do frying-that amt of oil is enough. I always follow the ingredients name only, rest quantity will do by my own. I think that half sp of oil or maximum 1 tsp of oil is more than enough for frying.

Abt splattering, my cousin too asked the same question yes., I dont remember, but my mother used to say, when it is semi solid(negizhara padham), you can switch off the gas. Becoz, in the vessel heat itself(after 5 to 10 mts. change the vessel), it will be thick and you are going to keep in the fridge; it will be more thicker. In future, you dont have to wait till you reach full thickness.

Maybe you can store the powder in the fridge for atleast a couple of weeks. I saw only items which has water or little amt of water is there, that only will get spoiled. Not the ingredients which has oil like oil fried vathals, vadams..

[gvb]

Okay my list to buy things from India just increased dramatically..Thanks for the input,R.Will store the powder in the fridge..I don't know how but yesterday the rice was tasting good but today the jaggery is overwhelming even thou i used it less than tamarind.So u are saying for all the 5 or 6 ingredients 1 tsp of oil is enuf?We are s'posed to fry them separately right?I don't understand..Please explain..

GVB

[R]

Dont have to fry all of them separately.

First of all, in a tsp of oil, fry them under the medium fire. Make sure that they are all coated with oil and getting fried properly. That instant itself, you will come to know that the oil is enough or not. If not sufficient, you can add at the middle of frying. If it is of excess oil, cant take it back.

If the oil is not sufficient, then the ingredients will start turning slowly black and the bottom of the vanali too will change color slightly. That is how used to notice. Then, you can add a couple of drops of oil.

After made that powder, it was total dry(could not see any oil stain). Anyways, as I said earlier, you can add the oil at the middle too.

If you feel that the ingredients are of excess oil, take the same ingredients in a least quantity; dry fry them. Grind it well separately; once done, mix both of the powders and grind again so that it will get mixed up. In this way, there will not be much of oil. BUT, ONLY IF YOU NEED. Otherwise, just ignore.

About jaggery, I dont know how much you have added. Anyways, if the podi you have in extra is there still, mix it with little amt of pulikaichal to test whether the jaggery taste is disappearing or not.

So, take minimum amt of pulikaichal, powder(excess amt of powder will also end up like dhania sadham) and mix with little amt of rice. See whether it is working or not..and let me know..

[gvb]

I actually fried all of them separately .That was y i had to use 1 sp of oil for all the ingredients..Now i understand..Thanks R..Will add less pulikachal next time..

GVB

[MysoreHudugi]

GVB,
If the tamarind rice is sweeter the next day, you can sprinkle some of the masala powder that you made (assuming you had some) and mix it. You might have to add a pinch of salt or might not. It will take away the heavier taste of the jaggery. IF you do not have the powder left, you can sprinkle a spoon or more depending on how sweet it tastes of rasam powder and mix it.

CI.

[gvb]

Hello CI,
Thank for ur suggestion and for sharing such a wonderful recipe..It was very much liked by both my Husband and me.

GVB

[di]

hi tastemakers,

thanks for sending me the recipes!

[R]

More recipes from SUN TV....

Neem flower rasam:

Tomato 1
neem flower 2 tbsp
rasam podi 2 tbsp
tamarind 1/2 tsp
salt, haldi
coriander leaves little

For seasoning:

mustard 1 tsp
hing 1/2 tsp

to grind:

jeera 1 tsp
curry leaves 1 sprig
thoor dal soaked 1 tbsp

Grind all of the together nicely and keep aside.

Heat ghee and do seasoning. Add enough water with cut tomato, tamarind, salt, haldi and rasam powder. Let them boil in the medium fire. Add the ground paste and boil for some more time. When the consistency is thicker, you can keep aside the rasam.

After switching off the gas stove, fry the neem flower in a separate pan adding a tsp of ghee till the color brown is changed into dark brown or when it starts turning black(not burnt black). Remove and pour into the rasam, mix well.

Healthy rasam is ready.

My points:

You can make two kinds of rasam from the above. If you skip the neem flower, then, the ground paste rasam is called jeera rasam. While grinding, you can add 2 red chillies, 1 tsp of pepper and tomato so that the rasam will smell good and the gravy will be thick.

You can omit the ground paste portion and make simple rasam with the fried neem flower which is also known as plain neem flower rasam which is also equally good and yummy to eat during rainy or cold days!!

Apart from the above two, you can take the fried neem flower with hot plain rice and ghee with little salt. This can be taken during normal days & particularly for ladies, should be taken after delivery becoz neem flower and tender neem leaves are very good for stomach problems.

----------------------------------

[R]

Bread masala:

Onion 1
tomato 2 small size
tomato puree 1/2 cup
toasted bread(cut into pieces) 4
red chilli powder 1 tsp
dhania powder 1 tsp
mint leaves 1/2 cup
coriander leaves little
saunf 1 tsp
cinnamon little
cloves 2
ghee 1 tsp
oil and salt.

Make dry powder with saunf, cinnamon and cloves. Keep aside.

Heat oil, add cut onion saute well. Once done, add tomato, masala powder, dhania powder, chilli powder mix well. Add tomato puree, salt and cook for some more time. Add the ghee, two leaves, stir well.

Finally, add fried bread and stir till they are all coated evenly. Keep the fire in medium for some time and switch off the stove.

-------------------------

[R]

Soya macaroni delight:

Macaroni 1 cup
green or white peas 1/2 cup
soya chunks 10
carrot 1
beans 10
green chillies 2
coconut milk 1 cup
butter 2 tsp
garlic flakes 3
chilli powder 1 tsp
coriander leaves little
salt

Cook vegetables with little salt in cooker Mash green chillies & garlic.

Heat butter(just melting is enough, shd not turn into ghee), add chillies and garlic flakes, saute them till you get a good smell; then, soya chunks and cooked macaroni, mix well.

Add half of coconut milk and let it boil. When it is little dry, add the cooked vegetables and remaining coconut milk. Boil for some more time. You can wait till it is fully dry or can serve with gravy. Accordingly, you can turn off the gas. Garnish with coriander leaves.

Important points:

If you dont take coconut milk, you can take 50 % of coconut milk and 50 % of our regular milk which is also good to taste.

People those who dont like soya chunks can avoid that and can add granules. Granules does not smell like chunks. It is upto you, anyways.

To avoid that smell, you have to wash two or three times the chunks in hot water. Personally, dont have experience since dont like soya chunks, FYI.

As I mentioned earlier, you can make this pasta items with wheat pasta (or wheat and sooji pasta together) which is also equally good.

----------------------------

[gvb]

R i was looking at Pastas today..They all have names like Fettucine.,rigatoni like that..Where will i get wheat or sooji pasta?I made "Milagai bhajji" yesterday ..The taste was really good but the milagai was not spicy at all..Isn't jalapeno the right choice for making this?

GVB

[R]

Hi gvb,

The names you have mentioned are totally strange to me, how come I missed all these? Anyways, mine is Ronzoni(guess) becoz i dont have that box, but the box color is blue-that I remember well.

If you see the ingredients, it says clearly whether it is 100 % wheat or others. Plus, the color of wheat pasta is a kind of brown(dull color) whereas our regular pasta is a kind of creamish white.
You will get in our regular American stores like Stop & shop, pathmark, shoprite etc.

Abt milagai bajji, I think you must have chosen the other pepper instead of jalapeno pepper. Becoz, my cousin made milagai bajji with the same-the one you made which was not spicy and the color is light green(grass color) and it is lengthier one(with some bend too); but, jalapeno will be the thickness of our two thumbs and the kaaram will be too much, heard. The color is also dark green, guess and it is not lengthy like the previous one.

Which one you chose? But, you can make bajji with any of these depending on how kaaram you take. One of my Andhra friend here always keeps this jalapeno pepper at home!!

Bye.

[gvb]

Hi R
Thanks for replying.I din't look at the ingredients of the pasta.There were so many finger like ones,thick ones and just normal sticks i got really confused.I used jalapeno peppers only..I remember very well..Anyways will look closely at other options for peppers and maybe ask the shop associate too..I recently had the bhajji where the inside is filled with tamarind and ajwain..And it was spicy..I don't know why the peppers weren't hot..Thanx for help.


GVB

What happened to "Payasam" recipes?

[a_gopinathan]

hey gvb,
i happen to see your post regarding pasta.Fettucini, sphagetti, linguine etc are different kinds of pasta..i guess they name it based on the shapes..i always buy sphagetti to make vegetable noodles..it looks like noodles when its cooked. you can look fot whole wheat pasta in the organic section of your store...it should be definitley there...

Anju

[R]

At stop & shop, all kinds of pastas are available in the same pasta section itself, gvb. Brandwise, they will organize right from small pasta upto noodles, so should not be a problem in retrieving.

Sorry, I thought that already told you that payasam recipe is readable in tamil font, thanks for asking. I sent a mail to inimai, so, got confused.

And about jalopena pepper, saw an article which says that for making hot pepper sauce, one should use either jalapeno or habinaro. Becoz of the seeds inside, it makes the pepper hot.

http://search.yahoo.com/search?fr=FP-pull-web-t&p=picture+of+jalapeno+pepper++

Have a look at the above picture becoz that is jalapeno pepper's and is this the one you made bajji?

Bye.

[indu]

Hi R,
Have a doubt in your recipe for Bread Dosai. Is it the raw boiled rice 'puzhungal arisi' to be used, or cooked rice - 'sadam' ? If it is the puzhungal arisi, how long should it be soaked & also how long to soak the mung dal? If you've tried this , can yu tell if it will come without sticking to the pan , like crisp or should it be thicker like oothappam!
Thanks & Bye.

[R]

Hi Indu,

Yes, it is puzhangal arisi. I soaked for 4 hrs (just like for idly) and for dal, if you want to soak separately, 2 hrs should be more than enough; but, you are going to grind together, so no harm in soaking 4 hrs with rice. Hope I am clear.

Tried bread dosa only one time; the texture will be soft though the base color will be like our mysore masala dosa. The ingredients like bread and milk will give extra flavor.

Definitely, it will not stick at all. Though the name is dosa, it is more or less like pesaret(how it comes without sticking, the same way it is).

You can make small dosa(palm size) or big dosa, whichever you want.

FYI, I am posting here the recipes ONLY AFTER I TRIED AT HOME.

Bye.

[gvb]

Thanks R for the link..The ones i got looks a little longer and leaner..This one is short and stubby..When i go for shopping next time i will take another look at it..Okay i have a clear idea about what pasta to get now..Thanks again..Happy to know that u are able to read the payasam recipes..Sure looks yummy..

R is pasi payar green in color?or is it moong dhal?Saw a Revathyshanmugam recipe and i just want to be clear b4 making it..

GVB

[gvb]

Hi Anju,
Thanks for ur help..I din't see a whole wheat or sooji pasta so got confused..I think i have a pretty good idea now..Shudn't be a problem getting it.. :)

GVB

[R]

I dont know which one of the recipe you are talking about it.

Yes, paasi payaru is whole moong(green color-the one we use for making sprouts); and moong dal is paitham paruppu-the one we make payasam and for ven pongal.

Hope I am clear.

[R]

Kalasamelara Kuzhambu(kootu):

Those who like thiruvadhirai(thaalagam) kuzhambu or kootu, they will definitely love this dish.

Mixed veg., like carrot, pumpkin, sweet potato, colocasia, cluster,broad beans, chow chow, potato, beans etc. 1/2 kg.
rice 2 tbsp
tamarind, jaggery
red chillies 4
coconut 1/4 cup
channa dal, urad dal, thoor dal 2 tbsp each
kuskus 1 tbsp
sesame seed 1 tsp
fenugreek seed 1 tsp
pepper 1 tsp
jeera 1 tsp
dhania powder 1 tsp
haldi, hing

Seasoning:

mustard 1 tsp
peanut 1/4 cup
curry leaves 1 sprig
coriander leaves little
oil and salt.

Dry fry sesame, kuskus till they are hot and powder them nicely. Keep aside.

Heat little amt of oil, add chillies, hing, dals, rice, pepper, fenugreek seed, jeera, dhania powder, coconut-fry well and grind into paste.

Heat a pan, add tamarind juice with haldi, salt and cooked vegetables, let them boil till the smell goes partially. Now, add paste, powder, jaggery mix well and boil for some more time.

Finally do the seasoning and mix well. The consistency can be prepared like kuzhambu or kootu. Either way, it tastes heavenly.
___________________________

[gvb]

Thanx for xplaining R..There is this "pasipayar thanni kuzhambu" recipe and i wanted to try it cos i like the taste of whole moong.

GVB

[R]

Do let me know the result so that can also give a try someday.

Bye.

[indu]

Hi R,
Thanks for replying about bread dosa.
I tried out both that andhra aloo, and the vendakaai poriyal, very very nice taste, both. Wish I had made more, it was really superb.
Keep such goodies coming......

Bye and thanks again,
Indu.

[indu]

Hi R,
I was keen on trying the Iyengar Rasam powder, but how to measure 75gms. , 40gms. etc. !!! Did you use a kitchen weighing scale? I don't have one, so what alternative to measure ? And what chillies yu used, can you tell please ?
Thanks.

[R]

[tscii:1a8882e4f3]Hi Indu,

I dont have any weighing scale; always find it from any site's "measurement & weight" section(even for sweets) and also yielding good results. Here, for the last few ingredients, since it is already in smaller qty, you can use yr own approximate measurement.

FYI, reduced the qty of dhania becoz I always want the rasam powder to be red in color.

Fenugreek......... 60 gms < ½ cup
Jeera............ .....70 gms >1/2 cup
Black pepper...... 45 gms 1/3 cup
Dhania .......... ...150 gms 1 ½ cups
Salem chillies.... ...75gms ½ cup
Bedagi chillies.... ..75gms ½ cup
Mustard........... ....15gms 3 tbsp
Real Asafoetida....2 pinches
Curry leaves...... ..2 sprigs
Turmeric ........ ......1/2 tsp
Cooking oil............1.5 tbsp

[/tscii:1a8882e4f3]

[R]

Forgot to tell abt chillies; used our regular chillies and the taste is also absolutely great.

Bye.

[R]

Hi friends,

This sweet is called Kamalbogh where got it from a tamil magazine and also read that it is Archana sweet's one of the famous. To my surprise, saw the same sweet with more petals in Krishna sweets web page.

So, thought of sharing it with you all; before that, tried during last Diwali where my kids loved it the most.

Kamalbogh:

Cashew 1/2 kilo
Badham 1/4 kilo
Pista little
sugar 3/4 kilo
kesari powder red 1 pinch

Soak cashew & badham separately in water. Grind them like idly batter consistency separately. Take pista and powder it without any water.

With the cashew paste, add 1/2 kilo sugar and pista powder, mix well. With the badham paste, add the color and 1/4 kilo sugar mix well.

Stir both cashew mixture and badham mixture separately till it is becoming thick(wetness should not be there). Now, keep them aside separately.

Once it is cold, take cashew mixture in a ball form and pat it in yr palm(maximum size shd be the palm). Take badham mixture ball as a gooseberry size, stuff it in the cashew mixture, close it and make a ball.

Take a dry knife and dip in little cold water and slit it across(like a plus). Now, if you hold the bottom portion, the four sides you can open as a petals(but be careful, otherwise, the entire thing will come off). NOw, it will be like a lotus which is KAMAL BOGH.

Some points from me:

Though it looks like a long procedure, it is simple. In the first half, cooking job is very simple and while cutting, you have to be careful. Instead of 2 slits, you can also make 3 slits so you will get 6 petals which I saw in Krishna sweets web page.

While opening the petal, try to open it maximum. Becoz it will start bending a bit after some time and u will not get the proper shape.
-------------------------------

To see the picture of kamal bogh, visit this URL. But, this picture has all kinds of sweets; it is at the corner and looks like a flower. Enjoy!!

http://www.srikrishnasweets.com/productImage.asp?swtID=1185

[vm]

Hi R,

Where to get bedahi chillis in usa and is there any substitute for bedagi chillis.

What is salem chillis?

[Sowmya]

Hi R
Tried "Andhra potato curry" y'day.It was awesome. :thumbsup:
I feel we can prepare other kizhangus/vazhakai the same way.. a new taste and minimum use of oil ,cos no deep frying/roasting.

What's your opinion?Any tips?

Regards
Sowmya

[di]

hi Sowmya/R,
in which thread is "Andhra potato curry " posted? :?:

[R]

Hello vm,

http://forumhub.mayyam.com/hub/viewtopic.php?t=3243&start=0

Visit the above URL and Nichiro has explained about Bedagi chillies.

Sorry that I dont know where it is available in USA becoz I substituted with our regular red chillies, as mentioned earlier; but, really got impressed with the rasam powder taste with the normal chilly itself!!

[R]

Hello Sowmya,

Good to note down about the potato curry. Sounds a good idea about the substitution.

I dont have any tips; but, do have a few variations based on these ingredients(not from SUN TV)to do potato curry or simple potato rice. Will let you know soon..

And, will post a couple of more dry potato version curry which is also equally good(from SUN TV.)

Bye.

[R]

Hello di,

This is the one you are asking for:

Andhra potato curry:

This curry tastes really good and totally different from our usual onion, tomato etc. etc.stuff...

channa dal, thoor dal & dhania 1 tbsp each
red chillies 3 to 4
sesame seed 2 sp
pepper 1/2 tsp
jeera 1 tsp
curry leaves 1 sprig

Dry fry dals, chillies and after few mts, add sesame seed, pepper, jeera fry more; finally, add curry leaves, stir and when it is cold, powder nicely.

Main ingredients:

Potato 4
garlic 2 flakes
onion 1 med.,
curry leaves 1 sprig
salt
coriander leaves

Heat oil, add finely cut garlic flakes and when the color changes, add onion. Once it is brown, add curry leaves and cubed shaped cooked potato with salt. Mix all of them well. Add 2 spoon of the roasted powder from the above and mix well with the curry.

Garnish with curry leaves and enjoy with any rice/roti.

[R]

Hello Sowmya,

The first podi variety which I learnt from my cousin.

Curry powder:

Dhania 2 tsp
channa dal 1 tsp
red chillies 2 tsp
sesame seed 1 tsp

Dry fry all the above and grind nicely.

====================

Orulaikizhangu podi:

Potato 4 to 5 boiled peeled and mashed
oil 2 tbsp
salt

Fry the following and make into a powder

Red chillies 5 to 6
thoor dal 2 tsp
urad dal 2 tsp
hing a pinch
mustard 1/2 tsp

Mix the powder with the mashed potatoes and serve hot.

This one, tried from a reputed article.

=================

This is a simple potato rice which can be done quickly.

Potato rice
Potato 2 to 3
onion 2
hing 1/2 tsp
haldi, salt


Fry the folling in little oil and grind coarsely.

Red chillies 3
urad dal 2 tsp
channa dal 2 tsp
dhania 2 tbsp
coconut dry optl. 1 tbsp
curry leaves 1 sprig

Heat a tsp of oil, season with mustard and jeera.

Cut onion and potato into lengthy thin pieces. Add the onion with little amt of salt to the seasoning once the spluttering is done. Fry well till it is golden brown.

Add potato, salt and haldi and cook for some more time. Once it is soft, add the powder; mix well till they are all coated evenly.

Take a cup of cooked rice and mix the above mixture to the rice. For more taste, add a tsp of ghee/sesame oil, mix all of them and garnish with a tbsp of peanut and coriander leaves.

p.s.:I always prepare this mixture whenever I go for vacation.

=====================

[R]

Ok, pals...now back to SUN TV recipes..Guess this is a potato week becoz I am going to post more potato recipes..excuse me..

Masala mochai(field beans):

You can substitute with potato also in this curry.

Field beans 1 cup
besan flour 1/2 cup
saunf 1 tsp
chilli powder 1 tsp
sambar onion 1/2 cup
ginger, garlic and green chillies paste 1 tsp together
mustard 1 tsp
curry leaves and coriander leaves little
salt
haldi, oil

In a wide vessel, add a little amt of oil, besan flour, chilli powder, salt, haldi, boiled veg., mix well. Let it marinate for 1 hr.

Heat oil, add mustard, saunf, cut onion, pastes, saute well till the raw smell is gone completely. Add the above marinated mixture to the seasoning and cook in sim for some time.

Finally, garnish with leaves and keep aside.

]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]

[R]

Stuffed baked potato:

Potato 1
onion 2 tbsp
tomato 2 tbsp
green peas 1 tbsp
carrot 1 tbsp
green chillies 1
grated cheese 2 tbsp
ginger paste 1 tsp
haldi, salt, coriander leaves
butter/oil 1 tbsp

Prick potato with fork and microwave for 10 mts. Cool, cut into 2 portions. Scoop out the center portion slightly and keep aside.

Stuffing:

Mix butter, onion, tomato, chillies, carrot, peas, paste and haldi with little water, microwave for 2 mts Add coriander leaves, mix well. Keep aside.

Rub salt with butter, pepper powder and apply on the skin of scooped potatoes.

Now, fill in the potatoes with stuffing mixture, add grated cheese and microwave for 15 secs.

Yummy appetizer is ready for kids!!

Tips from me:

Since we are grown-ups, we cant take much of potatoes. So, you can subtitute with certain ingredients.

When you take this dish with lunch or dinner, just half of the potato will do for you. So, no worry at all!!

Instead of full butter, for yrself, you can mix olive oil with salt and pepper powder(adding jeera powder will also give you extra flavor) and apply on the skin; it is better if you apply that paste inside the potato slightly before stuffing so that you will get the spicy taste all over the potato.

Omitting cheese will not make any difference at all. It also tastes good.

If you dont want to cook in microwave, you can cook the stuffing mixture on the stove top; but, it is better to cook the potatoes alone in microwave since cooker will make it very soft which we dont want in this dish.

While you are scooping out the potatoes, collect them and mix with the stuffing mixture and proceed as usual.

'''''''''''''''''''''''''''''''''''''''''''''''''' '''''''''''''''''''

[di]

hi R,
thanks for posting the recipe.!

[Seethab]

Dear R:

Thanks for the mouth watering recipes. In one of the above recipe using field beans,I would like to know if we have to soak the beans overnight or can it be cooked w/o soaking much.

R also request you to post some more recipes using field beans (mochhakottai)if possible. Its called some Val right?

Thanks in advance.

Seetha

[gvb]

R what is Field beans?Where do we get it here?

GVB

[R]

Hello GVB,

You will get it in Indian stores in the name of field beans itself. anyways, it is mochai.

Check out for the expiry date becoz had an experience of throwing out all of them becoz it was so bitter!!!

[R]

Hi Seetha,

It is better to soak them for 6 to 8 hrs. becoz sometimes, here these items are not reliable. If it is an old stock, then, including green peas-is not cooking properly. Nothing is for sure in our great Indian stores.

Yes, it is val(guess!!). Back in Chennai, I saw fresh mochai. So, I got confused when I saw the drier version here.

And, have not started cooking using fulfledged field beans except for one or two dishes. While making navadhaniaya sundal(it is in the baby foods thread), will take all 9 grains 1/4 cup including field beans. Or, you can make separate sundal with this beans too.

Similarly, there is one gujarati recipe called kathol where they put black channa, chowly; with them, I use to add 1/4 cup of field beans too.

While making potato onion curry, you can sprout this beans (1/4 cup)and add to it which is also equally good.

And, in Mrs.Revathy's collections there is one sambar called pumpkin field beans kuzhambu which I tried and it is really good. Worth to try.

If you want any of the above recipes, let me know..

[R]

Mochai sundal:

Mochai 1 cup
coconut 2 tbsp
green chillies 1/2
red chillies 1/2
channa dal 1 tsp
urad dal 1 tsp
mustard 1/2 tsp
curry leaves, coriander leaves little
hing and salt.

Soak them in water for overnight and cook them w/w.o skin adding pinch of salt and haldi. I always prefer to cook with skin.

Heat oil, add mustard, chillies, dals and hing. Once it splutters and done, add the cooked mochai without water and fry for a couple of mts. When it is dry, add salt, a piece of ginger and spread coconut grated fry for a mt. Switch off the gas.

Garnish with leaves.

variations:

1. Can add onion after adding the seasoning things. If you want it sour, can squeeze lime juice.

2. In a little amt of oil, fry 2 red chillies and 2 tbsp of dhania. Pour this powder to the cooked beans and add grated coconut finally.
Omit chillies, but add jeera while seasoning.

[R]

I had this rasam at my friend's place where she made using peas and also suggested that it can be prepared using mochai too.

Mochai/peas rasam:

Field beans 1 cup
Garlic 3 flakes
onion cut 1 small
salt, curry leaves
tomato 1
tamarind lemon sized

Grind together

dhania 1 tsp
jeera 1/2 tsp
pepper 1/4 tsp
red chillies 4
hing little
urad dal & channa dal 1/2 tsp each

Fry the above in little oil and grind nicely w/w.o coconut.

Soak beans in water overnight.

Before cooking the beans, can fry it for a mt in 1/2 tsp of oil or you can cook directly.

Heat ghee, add mustard, jeera, garlic, onion and little hing. Fry for a couple of mts and add ground paste, cut tomato with enough water, tamarind and salt. Keep in sim and let it boil for 2 to 3 mts.

Add cooked beans/peas to the rasam and boil for some more time.

You can prepare this rasam without adding mochai which will be too good.

Optl:

For kids, can add quarter cup of cooked and diluted thoor dal to the rasam.
-----------------------

[R]

[tscii:2cf0f7ed69]This is Tarla dalal's Vaal ki usal
2 cups sprouted vaal (field beans)
4 to 5 kokums
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
5 to 6 teaspoons curry leaves
1 teaspoon ginger, grated
1 cup onions, finely chopped
1/2 teaspoon turmeric powder (haldi)
3 teaspoons jaggery (gur), chopped
2 teaspoons chilli powder
4 tablespoons chopped coriander
1 teaspoon oil
salt to taste

Method

1. Soak the kokums in 2 tablespoons of water and leave
aside for 10 to 15 minutes. Purée the soaked kokums in
a blender to get a smooth paste. Keep aside.

2. Heat the oil in a non-stick pan and add the cumin
seeds. When they crackle, add the asafoetida, curry
leaves and ginger and sauté for a few seconds.

3. Add the onions and sauté till they turn
translucent.

4. Add the vaal and 1 cup of water. Cover and cook for
15 minutes.

5. Add the turmeric powder, kokum paste, jaggery,
chilli powder, coriander and salt and cook for another
5 minutes.

6. Serve hot.

Some points:

Being from South India, dont like the taste of kokum; so, substituted with thick tamarind paste and fresh tomato.

Since it is already sprouted, can pressure cook directly.

---------------------------



[/tscii:2cf0f7ed69]

[Seethab]

Thanks a ton R for your valuable inputs!! I shall def try them. Please do send me those recipes to seetha_kris@yahoo.com.

Seetha

[kavithasenthil]

Hello Sheetha,
R you in WI?

[Seethab]

Hi Kavitha:

I live in Chicago. You are welcome to visit us if you happen to come to Chicago.

Thanks

Seetha

[gvb]

Hi R,
Is the field beans the same as "Lima beans" ?The one we get in american stores?Thats wat i use if i want to make mochai Kuzhambu..

GVB

[R]

Yes, gvb. Guess the people here call mochai as lima; have not tried buying it from American stores! Do they have fresh lima beans(mean, the green color) becoz, in Indian stores, find only the brown color beans.

Thanks.

[Pooh]

I have bought lima beans from american grocery stores in the forzen veggie section. there is one type of lima beans which are big, then the regular one and also something called baby lima beans. I have sambar with lima beans

[gvb]

Yes R the ones available in American stores are green in color ..Its like the ones we get in India..Its in the frozen section.

GVB

[R]

Thanks, Pooh & gvb for the info., Will try it whenever I go..

[gvb]

R ,
Tried Potato rice today and it cameout excellent..Thanx for the recipe..

[indu]

Thanks very much R, for posting the recipe of Palak Pasta ! I tried with noodles only . Tasted wonderful and very good change from usual vegs. & readymade sauces. Good idea of mixing greens with pasta -- very nutritious.
Bye.

[R]

Nice to read yr mgs, Indu & gvb..

Indu, will post here that mango burfi recipe and also sweet mango fruit rice(tested one) later this day.

Bye.

[R]

Hello Indu,

Here is the recipe for tested mango sweet rice:

Rice 4 cups
ripe mango or mango pulp 4 or 5
ghee 5 sp
cashew 2 sp, raisins 2 sp.
sugar 2 cups
cardamom 1/2 sp.

Mash mango well in mixie and extract the pulp without that fiber. Measure it and if it is 2 cups, then dont have to add any water.

Meanwhile, fry nuts and raisins in ghee. Keep aside. In the remaining ghee, add rice, fry for a couple of mts and add sugar, mango pulp. Pressure cook like our usual rice. finally, add cardamom powder.

Some points to note:

If the mango is really sweet, can reduce the amt of sugar; so, add half of the sugar while cooking and after cooking is done, taste and then, add more if you want.

If you want it to be very soft, like sarkarai pongal, cook the rice separately; mash, then add the mango pulp, sugar etc. and proceed as usual.

Either way, the taste will be quite decent.

_______________________

[R]

Mango burfi:

Big mango fruit 2
milk 8 cups or sugar less koa 350 g
sugar 8 cups
cashews 10
saffron
ghee 4 tsp

Prepare koa from the milk or buy readily available koa from the shop. Cut cashew into pieces and fry in ghee.

Peel the skin of mango and take the extract. In a wide vanali, pour the pulp and stir till it is thick.

Prepare sugar syrup with the sugar and 2 cups of water for a thread consistency. Once it is reached, add koa, stirred mango paste mix well. When it is like semi solid paste, add the saffron mixed with a tsp of milk, cashews and stir more. When it is fully thick, pour into the greased plate arrange the level. Once cold, put slices.
-------------------------------

[gvb]

Hi R,
Made Mochai rasam today minus the mochai and it came out very good..Thanx for the recipe..

[R]

Hi all,

Here I am sharing you three recipes which made recently and also loved by my family. I am just digging out all the files which I copied from old old(2 or 3 yrs back) articles/books.

Yesterday, made this chutney and really got inspired.

Vitamin chutney:

Coconut 1
tomato riped 4
garlic flakes 5 to 6 flakes
onion 3
curry leaves 4 sprigs
coriander leaves 1 bundle
ginger 1 small bit
green chillies 4
red chillies4
roasted gram 1/2 cup
carrot 1 full grated
salt, oil

Heat oil, add onion, garlic, chillies saute well till the color changes. Now, put leaves, ginger, carrot and fry more till it is soft. Add tomato, haldi stir well.

Grind the above all with coconut, roasted gram and salt.

Season in oil with mustard, urad dal and little cut mint leaves.

Points:

On seeing the ingredients list, pls dont get shocked or ignore. Definitely it is a change from our regular onion or tomato chutney.

For sour taste, I added tamarind; can even squeeze lemon juice.

I did not have coriander leaves; still, did not find any difference.

Those who have cholesterol problems, they can add 3 to 4 tbsp of coconut(just for flavor) which is sufficient. Yesterday, I added this much of qty.

As per the original recipe, you have to add sambar onion which has more nutrition and flavor than our big onion. But, added only the bigger ones.

==================

Next comes a couple of recipes based on pappaya vegetables!! Sowmya, pls excuse if it is not like yr traditional one.

Pappaya olan:

Pappaya 1
whole moong 1 handful
yam, carrot 1 cup together
green chillies 4
coconut milk 1/4 tin
coconut oil, curry leaves and salt.

Fry moong and soak in water for 6 hrs. cook it with salt. Keep aside.

chop the vegetables into round pieces and cut pappaya into thin square pieces(or whichever shape you want). Cook them in plain water or coconut milk.

Mix vegetables with coconut milk, salt, cooked & mashed moong and slit green chillies. Boil for some time till it is thick.

Season in coconut oil with a tsp of mustard and curry leaves. Ready to take with rice.

*********************

Alterations:

Instead of coconut milk, can take coconut with green chillies, grind together and add to the vegetables.

[R]

Last, but least for today!

Basically, I am not a big fan of pappaya. For the last couple of months, have been convincing myself to try pappaya dishes. Anyways, this dish is really good and goes with roti.

Kadai pappaya:

Tomato 2 cups
green chillies 2
capsicum 1 cup

chop the above into small pieces.

Pappaya 4 cups
carrot 1 cup
beans 1/2 cup
paneer 1/4 cup

Cut the above 4 into finger size pieces.

Powder

Dhania powder 1 tbsp
red chilli powder 1 1/2 tsp
garam masala 1 tsp
kasuri methi or methi powder 1 tsp
salt, butter/oil

Fry and grind:

onion 2 small
tomato 3
cashew 8

Method:

Heat butter in a vanali and add chillies, capsicum, saute well. When soft, add tomato saute well till the raw smell disappears.

Add rest of the vegetables from the second part. Can add plain paneer or fried paneer. Mix paneer too here. After mixing well together, add the powder, salt and paste with enough water.

While boiling, add kasuri methi powder and allow to boil for a couple of more mts. Ready to serve.

^^^^^^^^^^^^^^^

[R]

thanks, gvb. I also prepared that rasam without mochai or peas since didn't have them at home.

Will post tomorrow the seedai recipes, ok.

Bye.

[Sowmya]

Hi R
Time and again I am motivated to say.. your speed and interest to contribute real tasty recipes amazes me.So sun tv'la oru kaalathila vanda mathiri... idhu xxxx vaaram style'la neenga "papaya vaaaram akiteengala?
I am extremely happy cos I am sitting with a papaya right now and eagerly waiting to do some experiments :roll:
Authentic olan?Adhuvum en style?My olan is convenience olan and we have never made use of coconut milk to prepare the same.. but that's the way my folks prepare.Looks like there are multiple ways of preparing olan. :!:
May give it a shot on palakkad recipes thread soon.

Regards
Sowmya

[kavithasenthil]

Hi sowmiya and R,

where you guys get papaya? Is it a raw one? I live in US. Can i get it here? Your postings tempt me to try but don't know where to get the same.

also expecting to get seedai recipe by tommorow. All i heard from my family is/was 'seedai vedikum'. So afraid of making the same thoug i have couple of recipes from web sites. So give some inputs to avoid 'vedikaradhu' when you post seedai recipe R. All of ur recipes looks good, more over it tempt us to try. Good job!

[R]

Hello Kavitha,

Yes, raw pappaya is available; Here, in NJ, I use to buy from Patel brothers. It is just 69 cents or something per pound!

Frankly speaking, I had one experience. Luckily, it was minor. My mother said that if you are not sure about cleaning ellu, better, dont put it. Instead, can add jeera which is harmless. Sieving the flour is also necessary. Some people also suggests to poke it with a pin.

So, for the last 5 yrs, no explosion and everyone is safe(kidding).And, also I stopped using ellu. On the safer side, I always keep a plate to close the oil while frying them in oil. In this way, you will be totally safe.

Bye.

[R]

Sowmya, Yaan petra enbam(?!) perugam ivvayagam. Actually, I saw pappaya basundi too. But, have not tried them. So, thought of sharing the tested ones alone.

You know something; not only for olan, for kurmas or gravies, if you add coconut milk instead of coconut, it gives a spl taste to the entire gravy which noticed in a recent get together. You dont have to add the said qty, just quarter cup in the place of 1 or 3/4 cup.

But, tinned ones are somehow not fresh like our fresh coconut. So, atleast, during parties time, we can serve tinned ones and for us, let us nourish with FRESH COCONUT!! Just teasing..

Bye.

[gvb]

Hi R,
I can't believe u posted so many recipies already..I have to say Wow!!
Ur speed is amazing..Looking forward to seedai recipe..am planning to try ot this week...Also if its not much of a bother can u post for kozhukattai also?Whenever i make, the outer shell is coming out separately from the poornam..Thanks

[a_gopinathan]

sowmya, R,

WE always make olan with coconut milk. i didnt know that there's another version for olan without coconut milk. thats really interesting. we make olan with vanpayar(red chori dal), kumbalanga (white pumpkin ?), long brinjals and yellow pumpkin.

Sowmya, i"ll psot the aval recepie in palakkad thread tomorrow

[a_gopinathan]

also i use maggi coconut powder nowadays as its more convenient than canned coconut milk and it doesnt taste bad also....and ofcourse, as R said, not as good as fresh one :-)
Anju

[Sowmya]

Hi R,
Thanks for the tip on using coconut milk...

Anju
Waiting for your aval recipe... and meanwhile please do post your olan recipe as well.Please check your pm... I have a doubt

Kavitha
I bought the raw papaya from shoprite/pricerite.Do yoy have one close to your place?

Regards
Sowmya

[R]

Hello friends,

I have already posted wheat rava usili recipe under SUN TV recipes collection.

Based on the same method, if you substitute cooked sevai or cooked idly(pieces) in the place of wheat rava, the taste is coming out great & totally different too which my cousin tried recently and I tasted the same.

So, thought of sharing with you all.

Thanks and Bye.

[gvb]

R just searched from the first page but cudn't find the wheat rava usili..I don't know if i missed it..Can u tell me the page number..

Thanx

[kavithasenthil]

Hello R,
Thanks for your reply. I live in Wisconsin. I haven't heard those shops to papaya. But i search in chinese stores. Regarding seedai,u cover the frying pan while seedais are cooking? Is it safe? Won't there be any fire hazzard? Pls clear my doubt.

Hello Sowmiya,
I don't have those shops in my place. Thanks for your reply. I will search for raw papaya near my place.

[R]

Sorry gvb, I was thinking that I already posted wheat rava usili. Checked today and it was not there..anyways, will post it later..

BTW, will post the recipe for kozhukattai now. Abt seedai recipes, will post them in a couple of days as my son is having field trip; so, I am totally occupied with him.

I am posting the kozhukattai maavu for you. Let me know whether you want the poornam recipes or not. I usually make ellu pooranam, thengai pooranam, kadala paruppu poornam and for kaaram, urad kozhukattai for chathurthi.

Dough for kozhukattai:

Sieved rice flour 1 cup
boiled water 1 cup
sesame oil 1/2 sp.
salt 2 pinches

If you are comfortable, can use vanali itself. Otherwise, use mild greased non stick vessel so that it will not stick at the bottom and easy to stir.

Boil the water in the vessel. The boiled bubbles should be all over the water and also at the center which is very important.

Once the water starts boiling, add the oil, salt and 2 pinches of flour, stir and add the entire flour; switch off and start mixing well. Once it comes like a ball, you can notice the slight color change of the dough(cooked rice dough). Make sure that there are no lumps.

Cover it with wet tissue towel and close it with a lid in case, if you are making pooranam so that it will not get dry.

Keep quarter or half cup of boiled water ready just in case, if you need more.

The steaming time for kozhukattai is 5 to 10 mts. Only way to check is it will look shiny and it will not stick to yr hands.

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Some points:

People those who are experienced will keep the stove sim and start stirring without sticking at the bottom. Either way, it is upto you to choose.

If you are preparing kozhukattai from the rice, then, you might be needing more water.

You said that yr outer layer is coming separately from pooranam. Maybe the poornam qty should be higher or take outer layer little more than the poornam size.