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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.
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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.
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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.,!
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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.
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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.
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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..
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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..
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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
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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..
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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