Hi,
I have a suggestion too, try jewel osco brand butter ,it gives the same result like landolakes.
Bhargavi.Raj
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Hi,
I have a suggestion too, try jewel osco brand butter ,it gives the same result like landolakes.
Bhargavi.Raj
Hi Sk
After following R' s method you can try adding a small piece of jaggery at the end.. to get flavour + my MIL says the ghee lasts longer too. :D
regards
Sowmya
Hi R,
Even i use costco Kirkland Butter,but from your method i found out what mistake am making.I used to switch off when it turns to maroon color.Nextime,will wait tills it turns black.
Thanx a lot R,Bhargavi and Sowmya.
Regards,
Sk
Hi Kavitha,
Here is the recipe of Mrs.Revathy which is from SUN TV collections. You can follow the same recipe to make all urundais like pottukadala, kadala, arisi pori urundais which I use to make for every karthigai festival, FYI.
Pori Urundai:
Arisi pori 4 cups
jaggery 1 cup
water 1 big karandi(1/4 cup)
cut coconut 1/4 cup
cardamom powder 1 tsp
rice flour optl. or ghee 1 tbsp
sesame seed 1 tbsp
Heat ghee, add coconut, seed fry it and add to pori. Add cardamom powder, keep aside.
If you want, you can dry fry pori for few mts and then, start making urundai.
Prepare syrup with jaggery and water; take a small cup of water and if you pour 1/4 tsp of syrup, and try to make a ball, it should form as a ball which is the right consistency. If you put the ball down, a mild sound will come).
Immediately, transfer the pori mixture to the syrup mix well and apply ghee on yr hands to resist the heat and not to stick at yr hands; start making balls when it is tolerable heat.
Some tips:
For starters, begin with rough balls and while done with all urundais, you can make stiff balls becoz, in a few mts itself, the syrup will be dry and cant make any balls. So, it is better to rush to make balls roughly.
If you cant make balls in the middle, keep the pori with jaggery syrup kadai on stove; stir and it will come to the stage of making balls; now make balls quickly. (BUT, DONT KEEP ON DOING THE SAME).
Instead of making balls, you can even put it in the greased plate and level, cut into pieces.
Some people dust th e hand with rice flour and start making balls; but, to my opinion, if you apply ghee on yr hand, the urundai smell will be great and also wont stick at our hand whereas the rice flour, have tried; the hot urundai will sometime stick at our palm which was unbearable one and cant even do anything other than washing in cold water.
So, my suggestion is to grease ghee on hands.
Variation:
As I said earlier, you can apply this procedure and make kadala urundai, pottukadala urundai and even cut mixed nut urundai like tiny pieces of badham, cashew and pista.
For kadala urundai, dry fry till it is little crispy; better to buy skinless peanut so that you dont have to remove all skins. For pottukadalai urundai, dry fry for a couple of mts and proceed.
For the above urundais, dont have to add coconut; adding sesame seed and cardamom powder is optional.
Hi R
Made "Vegetable bath" yesterday..Tasted good and hardly required any effort to make it at all..Thanx .
GVB
Hi R and gvb,
Where is the vegetable bath recipe? Please let me know.
-Regards and Thanks,
Khushi.
Hi R,
I made Mysore Pak today(My 1st M Anniversary) its really AWESOME :) .My husband liked it a lot.This is the 1st time n I followed each n every tip which u gave and the utimate result is too good.Thanx a ton.You made my day.Thanx once again for explaining it so clearly.
Regards,
sk
Hi Khushi,
The vegetable bath recipe is in 23rd page.
Bye.
Good to know that you have succeeded in the first attempt itself of making mysore pak..
And, Happy Anniversary to you and yr hub., !!
Bye.
Glad to note down the msg, gvb.
Thanks.
Jackfruit(palapazham) poli:
Raw rice 1 cup
jaggery 1 cup
jack fruit(tinned) 8 since fresh is not available here
water to cover the jaggery
cardamom powder 1 tsp
coconut grated 1 tbsp
Soak rice in water for 3 to 4 hrs and grind with the fruit nicely. Earlier, open the jack fruit tin and drain the preservative completely and wash the fruit well in cold water to remove the smell completely.
While grinding, add cardamom, coconut and mix well. Prepare syrup until jaggery dissolves completely in water. Once it is cold, add it to the rice batter instead of plain water.
Heat vanali, add 1 tbsp of ghee, add the batter cook till it is like mashed banana in consistency. When cold, take small balls like we take for poli and pat it on a greased ziploc cover. Pat it thin or thick poli and once the pan is hot, place the poli and add ghee or oil around.
Once the color turns brown, change the poli to the other side.
Great snack for kids!! Adults-nothing wrong in taking only one to taste.
------------------------------
Channa masala:
chickpeas 2 cups
onion 1
tomato 2
Make paste :
coconut 1 1 /2 tbsp
cinnamon stick a small piece
ginger a big piece
garlic 2 flakes
cloves 4
cardamom 3
saunf 1 tsp
dhania 1 tsp
green & red chillies as reqd.
pepper 1/2 tsp
roasted gram 2 tsp
Soak channa in water overnight and cook it with salt and a teabag.
Cut onion to pieces. Fry onion in 3 to 4 tbsp of oil. Add the paste and fry till oil separates. (If paste sticks to vessel, for any recipe, it means oil is less.)
Add half tsp of all : dhaniya powder, cumin powder, garam masala(preferably channa masala), turmeric powder and salt for taste. Add cut tomato to it & fry for some time.
Add the cooked channa to it. Add little tamarind water or paste(half tsp) to it and a small piece of jaggery. Boil for some time. Garnish with coriander and cut onions. Add lime juice as needed..
Dont forget to take off the tea bag after cooking channa.
-----------------------
Variation:
You can even add cooked carrot & potato pieces.
For grinding, instead of the above paste, you can fry onion, tomato and grind with 2 tbsp of cooked channa which gives you a thicker consistency.
I had the above channa masala dish at one of my folks place. The ingredients/method are totally different which inspired me to try at once.
Hi R,
Thanx a lot.
Regards,
Sk
Hello R,
I tried pori urundai just now. It came out really good. I just used pori,jaggery and water nothing else. Tried with just 2 cups of pori. After mixing i just put small heaps in a plate with wooden spoon then i formed balls. I didn't think making pori urundai is this much easy. Thanks for posting RS"s recipe. This pori urundai reminds me of my KG years. My daughter ate 1 whole urundai. :D
thanks, kavitha..these urundais are nutritious too; so, there is nothing wrong in making once in two months or so as a snack for the kids!!
BTW, have u recd. my mail?
Hi friends,
I tried a recipe posted by R called roasted gram dal usili and it was fabulous. as she has mentioned its quite easy compared to regular usili (no soaking ) and it tastes very good.
Give it a try y'll
Keep Up ur good work R.
Bhargavi.Raj
It is my pleasure, Bhargavi!!
Bye.
Here is the recipe for kathirikai kadala masala:
Eggplant 1/4 kilo
skinless peanut 1/4 cup
coconut milk 1/4 cup
kuskus, cinnamon powder 1/2 tsp each
tamarind
pepper, chilli powder 1 tsp each
salt, sesame oil
Grind peanut, kuskus with coconut or directly use coconut milk. Cut the brinjal into lengthy pieces.
Heat oil, add the whole pepper and cinnamon, stir them. Add eggplant and fry tilll it is cooked and brown in color. Now, add the ground paste, fry well. After 5 mts, add tamarind water and mix well. Put chilli powder, salt and stir more.
Let the gravy boils till it is semi solid.
Alteration:
People those who dont want to take coconut milk can substitute with coconut milk plus our regular milk in the place of 1/4 cup.
===================
Thirunelveli sambar was very much appreciated in our house.
Thanks
Hi Kavitha,
Tried ur aval payasam recipe, it was very good and tasty. i made it thick and looked like pudding. is it the way it should be or should it be more thinner? which kind of aval do u use? i used thin aval and it came out good.
Kz
You are very welcome, Pooh..
Dear R:
Can I substitute plain milk(only) instead of coconut milk? in some of the recipes that you have given? will the taste be diff?
Thanks
Seetha
Sorry seetha, have not tried with plain milk; but, when I posted a recipe for coconut milk pulav(made with coconut milk & water), some hubber had mentioned that she tried with our regular milk and she liked the taste too. So, definitely, it shd be fine.
We are doing brinjal kootu with plain water; even, then, the taste is coming out nice. Not only that, when we make ven pongal, sometimes, makes with milk and water; the taste will be wonderful too.
Since the milk is getting boiled, it will give its own taste to the dish. If you are fine, do the seasoning in coconut oil to get the coconut smell. Otherwise, that is also ok...
Bye.
Hello KZ,
I am glad you liked the recipe. :D . You did it correct. It should be of pudding consistancy. And i use 'poha thick' aval. This poha thick looks like falttend pori. I hope u also refer the same.
Thanks R for your prompt reply!! I shall def try one of the recipes that you have posted with milk substitution. Which brand of coconut oil do you recommend?
You are doing a wonderful job of posting so many yum yum recipes.
happy long weekend!!
Seetha
Thanks and have a nice weekend to you and yr family too!!
I always prefer to use Parachute (blue color) coconut oil. Certainly, it gives more pleasure while sharing recipes with others than cooking and eating by ourselves!!
Bye.
Hi Kavitha,
Yeah i was refering to the same, but since i have thin aval i used them and it came out good. once this aval is over i will try with thick aval. i got this thin aval mistakenly and trying to use it up.
Kz
Before the long weekend begins, will quickly fill up this week's collection from SUN TV..
Fruit nut Shrikand:
Mango ripe 1
apple 1
pomegranate 1
thick curd 1 cup
grapes 1 cup
sugar 1 cup
badham 6
cardamom 2
Cut all the fruits into tiny pieces and take out the seeds from the pomegranate.
Beat sugar with curd & cardamom powder well; add 3/4th of all assorted fruits.
Place the above mixture in a bowl and decorate with remaining fruits and nuts on the top.
Nutritious one for kids!
Tip:
Using hung curd will yield a better and tasty result.
------------------------------------
Stuffed idly:
Cooked idlies 4
carrot, beans 1 each (cooked)
bread crumbs depends
maida
curry leaves
masala gravy from pickles optl.
Cut the idly into halves so that you will get two pieces of idlies. Take a piece, slit idly carefully to do the stuffing.
Mix the masala gravy and cooked vegetables; stuff the same inside the idlies.
Prepare maida batter adding water(watery consistency) and dip idlies in the same, roll over on the crumbs. You can either shallow fry or deep fry in oil.
--------------------------------------
While talking about these idlies, I do recollect one more variation, which is little similar to the above. Cut into 4 pieces from an idly. Fry them in oil and put them in sambar or take it just like that!!
Yummy snack is ready..
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
Hi R,
About the 2 above recipes i didn't see them on this week's MANGAYAR CHOICE though i missed today's show so those are today's (Friday-july-01 ) recipes?
Thank you.
sorry Raathi..I dont post the recipes in order; which ever tried and tasted better, am posting them only. This has been shown a long while ago!!
Yesterday, guess they showed about some sandwich which looked so yummy. If you want, will post it next week..
Bye.
Thankyou Verymuch for your reply R!Please post it whenever you are free.Guess Thursday also they showed one sandwich recipe.Again thankyou for your kindness!
I made paruppu puli kuzambu yesterday and boy it was good!!!!
Hi R,
Can u plz post the recipe for Adai if u have it?.
Thanx in Advance.
Rgds,
Sk
sk, have tried quite a few varieties of adai; will post you all of them shortly.
Thanks for waiting..
Dear R
Tried ur MYSOREPAK recipe and it came out great . This is the first time i,m trying mysorepak . I followed ur instructions carefully and succeedded in my attempt . Thank u very much for posting the recipe.
But i have a question.. how to know the single thread consistency ..what i did this time is i tried stretching the syrup with hands and tested if it came like a string .. one more thing , abt adding oil i added 1 cup of canola oil directly from the can .. shld we heat it and add, becoz i felt the oil smell . Thast why asking . I added 2 cups of ghee at the end though .. Pls clarify when u find time
Thanks and Regards
PR
Here is the first recipe for adai:
Arisi (rice) adai:
Raw rice 1 cup
channa dal 1/2 cup
thoor dal 1/3 cup
urad dal 3 tbsp
II part of grinding:
Red or green chillies 2 to 3
pepper 1 tsp
jeera 1 tsp
coconut grated otpl. 1 tbsp
hing, salt.
haldi
to be mixed:
Veggies like carrot, cabbage, beans or onion alone
coriander leaves, curry leaves or mint leaves alone.
Soak all dals with rice in water for 2 to 3 hrs. Drain water completely and grind it coarsely by adding sufficient amt of water. After grinding the batter, transfer it into a vessel; now, put the second part and grind it nicely. Or, you can put them together and do it at one shot. Mix well with hing, haldi and enough salt.Let them stay for 30 mts.
Now, chop all the mixed vegetables into tiny pieces or add onion alone; similarly, can add curry and coriander leaves together or cut mint leaves alone to the batter.
Start making thin or thick batter depending on yr wish. Closing a lid on the tava will faster the cooking. After pouring the adai batter on the tava, put two or three holes in the centre at the back of the spatula or laddle to make the cooking faster.
Spread the oil on the holes and around the adai. Once the color is red, then, turn on the other side and proceed. Since it is coarse paste of dhals and rice, will take some time to cook. Adding ghee will enhance a better taste.
Enjoy with milagai podi with ghee or avial which is the best combination.
Variation:
Omit all veggies and if you get banana flower, clean, cut the flower and mix with the batter; banana flower adai is ready.
Can add palak leaves & onion in the batter without any vegetables. Yum yum green color adai is ready!!
for kids, you can make tiny adai(palm size) and surely, they will enjoy our traditional tiffin.
=======================
Will come up with more adais and more variations soon!!
Hi pr,
First of all, what you said abt the one thread consistency is right. Have to test by taking a little amt of syrup and press it in between thumb and the forefinger. If a long thread comes without any break, then, that is called single thread consistency.
To know when it comes exactly, the sugar will dissolve completely; after that, if you press, half string(string will break in the half itself) and next stage is the single thread.
Abt oil, I tried only once by adding 1/2 cup of oil as mentioned by myself. Yes, you can heat oil mildly(sorry, I shd have mentioned it already! with so many points, somehow, missed this one) but, no need to heat until the boiling temperature as we do with ghee.
Adding ghee at the end will disappear the oil smell. If you feel that it still comes, maybe you can use the oil qty from half cup to 3/4th cup.
Appreciate yr feedback. Thanks once again.
mango puli kuzambu came out verywell.
thanks
Hi R:
This is the adai that I make.
Rice: 1 cup
Dhals:
Take 1/4 cup of all the dhals,Toor dhal, channa dhal, moong dhal & urad dhal
Soak the above for about 2 - 3 hrs. Decant the water and
grind the above rice and dhal coarsely adding enough water along with 2 green chilles and one red chili (can add more if you eat spicy food) and 1/4th of an inch piece of ginger.
Once the batter is ready add salt, hing, turmeric and curry leaves. Also can add veggies as mentioned by R or plain onions will taste simply great.
Tips:
Use urad dhal with husk and it will give a special taste and lend softenss to adai and kids would love it.Moong dhal will make the adai very crispy and enhance the adai color.
Thanks!
Seetha