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SUN TV & Other Recipe Collections
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:
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Naanu paati thalagam
Colocasia 10
Pepper ˝ tsp
red chillies 4
dhania 1 tsp
channa dal 1 tsp
urad dal 1 tsp
jaggery 1/2 tsp
methi seed ˝ 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.
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Tirunelveli sambar
Take vegetables like yam, colocasia, drumstick, okra
To grind
Thoor dal 1 tsp
Red chillies 4
hing
methi seed ˝ 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 ˝ 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.
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Soon, more will come......
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Great job r! Keep posting the recipes
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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.
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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.
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Good job R,
looking fwd to try all these recipes
from which programme in suntv have u taken these recipes?
Bhargavi.Raj
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From mangayar choice which comes every day at 8 a.m. and every sunday, one more programme(dont remember the name).
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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
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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
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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.
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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.
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R, you are so sweet !!!
-Thanks,
Khushi
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I will try the recipes and post you the feed back. Thanks again R !!!!
-Khushi
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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.
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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..
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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.
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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.
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Paruppu puli kuzhambu
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
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HI
Does anyone post Damus recipies I think his cookery show is
on Jaya Tv
Thanks
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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.
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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
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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!
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Thankyou R for that information!
Bhargavi.Raj
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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
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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.
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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.
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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.
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On last episode of 'Sunday samayal', the making of 'Malai Kofta' was shown. Can anyone share it? Thanks.
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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.
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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.
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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.
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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.
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Thanks, R.
How is this different from Paneer Kofta?
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dry fruit cake
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
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sorry luz..have not seen that part, so dont have the recipe either..
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Hi R,
Can you please post the tamarind rice recipe that you made for a function recently.
Thanks
SL
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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.
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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!!
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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.
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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..
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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..
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R, tried paneer kofta today.. Came out nice.. :thumbsup: Thanks! Pls post more north indian side dishes..
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Hello R,
Thanks a lot for the tamarind rice recipe. Will try it soon.
SL
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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.
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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.
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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.
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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.
