SUN TV & Other Recipe Collections

Hi R,
I made “Channa masala” yesterday and it turned out pretty good.It especially appealed to my husband since he liked the aroma of the spices used.This is a great recipe.Thanx.

GVB

Thank you for trying and happy to know that yr family loved it. Keep experimenting more..

Rgds.

Hi R:

Made tomato dosa and it wasnt red as I thought it would but the taste was good.I added 2 red ripe and healthy tomatoes for a cup of rice.

Also tried morkuzhambu with your inputs of adding half a tomato and mustard seeds. It was a different taste.

thanks

Seetha

Hello Seetha,

It was a while ago since I prepared tomato dosa; so dont remember the rice qty except for 5 tomatoes in nos. I used, in the place of 10.

Though the color is not like blood red, but it was like reddish orange(could be, becoz of cooking on the tava) color; that I am so sure and remember very well.

FYI, prepared yesterday godhumai rava mixed with pudhina dosa and the color was not completely green since the other ingredients will also influence their color, guess.

thanks for trying, anyways..

Thanks R for your inputs!! Looks like you keep experimenting always!!

Seetha

Hi friends,

Here is a recipe which is very famous and popular in Andhra region becoz of the excellent taste. One of my friend, who is from Hyderabad-she prepared this around 8 yrs back and I tried this at my home 3 yrs back for some guests. Unexpectedly, they are from Andhra too and we all felt very happy that we chose the right menu.

Since it is rich in fat content, you should be making this once in a while only!! The name is Double ka meeta and when I prepared at home, made some variations; so will differ from the authentic one, pls dont mind..

Double ka meeta:

White bread half of the loaf
Milk 5 cups
sugar 2 to 3 cups
ghee to fry
Cashew, raisins and badham each 1/4 cup
saffron 4 to 5 strings
cardamom powder 1 tsp

Cut each bread slices into two or four pieces and remove the crusts before you start cutting. Fry them in ghee till golden brown or otherwise, the bread will be get soggy when it is soaked in milk. Similarly, blanch almond and fry all the nuts and raisins in ghee. Keep aside.

Mix sugar with 2 cups of water and boil it for 15 mts. Add the powdered cardamom and the saffron dissolved in milk to the same.

Meanwhile, boil milk until it is thickened or atleast, one fourth of the qty should be reduced for the obvious reason.

Take a wide mouthed vessel, pour the boiled milk some and arrange the fried bread pieces on it; sprinkle the chopped nuts on them.

Pour the sugar syrup and the remaining milk alternatively over the bread pieces while they are still hot. You can even add the cut nuts now on the top. Either way, it will be good.

Refrigerate overnight and serve yr guests just after finishing yr lunch or dinner. No doubt, you will get lots of applauses and compliments from yr dear folks or friends.

Some points:

I was told by my friend that the original recipe has full cream milk(!), but made it with the full fat regular milk and the taste was so irresistible. You can add as much nuts as you want.

If you give atleast 5 to 6 hrs soaking time, then you will realize the taste. While serving, put 2 to 3 pieces of bread and the milk on it and around.

If you feel the sweetness is not enough, can prepare more syrup and pour it on the bread. So, keep a cup of boiled milk separately and check after 1 hr whether the sweet is enough or not. If everything is fine, mix the cup of milk with the bread mixture finally.

hey R,
This recipe looks mouthwatering. But have u heard of a recipe 'SHAHI TUKRE'? Its similar to this and its very very popular in the north. and it was first made during moghuls time when the chef ran out of everything expect bread and milk!!!!
well,also traditional euroupian breadpudding is similar to this,and they make lots of variations of the same like
caramel bread pudding
banana nut bread pudding
chocolate bread pudding and so on and on..
Thus thought of sharing this information with all of u.
Keep up ur good work!
Bhargavi.Raj

Yes, of course, have heard about Shahi tukre though have not tried personally;also, came to know that double ka meeta is a one popular sweet to be served in muslim marriages.

Agree with you that most of the sweets are related to each other. Like you said, you can call bread pudding and similarly, payasam, payash or kheer, poli, puran poli, kesari, sooji halwa etc. (we can keep on going)-basic methods are same except for a few variations!!

thanks for sharing..

R,
Yes .When u said Puran Poli,It reminded me,have did u know about Dry fruit Puran Poli? My MIL makes it and its during some occasions they make. It is just heaven on a plate.
Bhargavi.Raj

Hi Bhargavi:
When are you posting the dry fruit poli recipe??? :(

Seetha

Bhargavi,

Can you specify more abt the poli yr MIL makes or post the recipe becoz what I have heard about has all kinds of nuts, khoa etc. (name is koa poli or something), could not remember the name of the dish?

Thanks.

R:

I wanted to check with you before trying mysore pak.

You had mentioned about adding milk powder. Can you please give me the inputs so that I can try confidently. I am not too happy about 2 cups ghee but i guess you had given a solution too adding 1/2 cup oil, can i make it 1 cup oil? if so will the oil smell?

Pls clarify my doubts when you find time.

Thanks for your contd support!!

Seetha

Hi R
Hearty Congratulations :clap:
Just now I noticed that you have posted more than 100 recipes so far.
century adichathula vazhthukkal. :thumbsup:
Keep up your excellent work.

Regards
Sowmya

congrats R,I am not keeping a count of number of recipes u have posted,but the number of hits you have given. Do keep up ur good work.

Ok herez my MIL'S recipe .This recipe is supposed to be very old and its my family recipe. Its very unique,rich and tasty and something new.



Dry Fruits Poli For the poli
Maida 2cups
ghee 2tsp
milk 1/4cup
warm water

Knead the above into a smooth dough,rest it for 15mins while u make the puranam.

Dry fruits Puranam
You will need
Raisins(black and golden mixed) 1cup
almonds (pref skin removed) 1/4cup
cashews 2tbsp
pista 1tsp
dessicated coconut or coconut powder 2tbsp
sugar 1/4cup(my mil used kalkandu,but u can use just plain sugar too)
nutmeg powder a pinch
saffron a few strands
elaichi powder 1/2tsp
milk 2tbsp


Method
In a mixie,first grind into a powder,sugar,cashews,pista,almonds,coconut powder ,saffron,elaichi and nutemeg together.Remove and set aside.now add the raisins and grind until it becomes sticky and chopped.add the almond mixture along with this and grind to get them mixed.
Now remove in a plate and add milk & mix everything with hand just to make sure that its very well mixed.Make it like a puranam.Excess puram can be stored in the fridge for upto a month.

To make the puran polis
Take a lemon sized dough,flatten it with ur hand until it forms like a puri,place 1/2tsp of puranam and close it to form a round again. now roll it into a poli .
heat tawa,cook on both sides first,and add ghee and cook till its got a good golden brown on both sides.
Make all the polis and serve hot drizzle some honey over it.

Enjoy!
Bhargavi.Raj

Hi Sowmya,
Great that u pointed out R's century!!

Congragulations,R!!May u keep on showering us with ur priceless suggestions and mouth-watering recipes!!

GVB

Congrats R!!! Wonderful job! Keep it going!!!

Seetha

Thanks Bhargavi for the recipe! its def different!!

Seetha

Sowmya, appreciate yr sharp observing power becoz I dont count by myself. Thanks..

Suganthi and Seetha, thank you guys too, but it is no big deal. Without all of you, is there anything can be done? So, credit goes to you too.

And, finally, bhargavi..appreciation from you is like vashitar vaayala..rest you fill it up!!

Abt the pooranam, yes, it is quite different and guess, easy to do. Becoz, dont have to worry about the excess of vellam and dont have to stir. If there is no vellam or dal, can proceed..Cant wait to try for my kids.

When we went to India last year, we had a function at home and one of the caterer was telling about this poli which is little similar to yrs.

Here it goes..cook sugarless koa, sugar, all dry nuts and coconut-(optl.) grind & stuff to make poli. I dont remember whether there is more ingredients to add or not.

Thanks for sharing very promptly.

Bhargavi, today, I am going to prepare navadhaniya adai for dinner.will let you know our opinion with variations soon...bye..

Hello Seetha,

I have already mentioned that adding milk powder method-am yet to try. The ghee will be way too high-besan:ghee=250 g: 4 1/2(brace yrself).

Anyways, I am planning to try for some occasion not with this amt of ghee; but implementing milk powder method and then, will let you know.

But, you can follow the method which I posted without adding milk powder, ok. Abt adding oil, tried only one time, that too with half a cup of warm heated oil.

One of the hubber was telling that she added 1 cup of oil directly without heating and she felt little oily smell though the taste was good. So, not sure about adding 1 cup. 1/2 to 3/4 cup is safe.

FYI, recently, we had a party and a lady brought shop bought mysore pak. I could felt the oil smell very well and also all over my fingers, the oil stain was there. But, the color was great with lots of holes. The oil smell was not very odd at all. So, guess, if it is heated oil and a good brand, then, it should not be a problem at all.

Recommending 1 cup of oil-am not sure since dont have any idea. Pls dont forget to add the oil at first and then, adding ghee at the second stage so that the smell of ghee will be dominating the sweet which mentioned earlier.

Pls feel free if you have any more queries.

Thanks a ton R!! I shall def try and post the result.

Seetha

Hello Bhargavi,

Your recipe for dry fruit poli inspired me so much, I made it this evening. The taste was incredible and heavenly. Thanks for sharing your recipe..

Padma

People those who like kathirikai rasvangi will definitely love this too. My grand mother makes this frequently.

Ashgourd (pooshanikai) rasvangi:

Ash gourd 2 cups (cut into small pieces as we do for kootu)
tamarind
salt, haldi
channa dal a handful

Fry in tsp of oil and grind:

dhania 2 tbsp
thoor dal and channa dal 1 tbsp each
red chillies 4 to 5

Seasoning:

oil, mustard, hing & fenugreek seed.

Do the seasoning and add water with vegetable. Cook till it is soft. If you already soak channa dal in water, then, you can put it alongwith the veggie. That much of cooking is fine for dal.

Once done, add the powder, salt, haldi & tamarind allow them to boil for few mts. Add 2 tbsp of rice flour mixed with quarter cup of water and pour into the gravy, allow it to boil. Will be thicker in a couple of mts or so.

Garnish with curry and coriander leaves.

Hello Padmasini,
That was great and quick.Thanks a ton.My Mil will be very happy to know that her grandmom's recipe is becoming famous!

Bhargavi.Raj

Hello R,Sowmya,
we must think abt a thread all abt Grandmoms recipes.These old way and method of quick cooking traditional delicious recipes are precious and when we make em here far away from our land,it reminds us not only abt them but makes us cosy and happy that they are always around us somewhere near blessing us and happy for us.

Let me know ur opinions too.
Bhargavi.Raj

Hi bhargavi
That's a nice idea!In fact your post made me nostalgic.Thinking about it... there's LOTS I haven't learnt from my mom itself and definitely when we cook the traditional way we do get a sense of satisfaction which canot be described..It's a unique feeling.
I am determined.. when I go to India I am going to spend some time with my grandmom who is 85 and learn traditional recipes from her.

Regards
sowmya :D

Hi Bhargavi:

I am ready to join the grandma's recipes thread. I have a little one becoz of which I find it really tough to type but def will do a bit as its something very precious!!

Good luck to you, R and Sowmya!! Keep up the good work!!

Seetha

Hello R,
congrats for u reached century :thumbsup: i did only certain recipes given by you all great, will try other recipes and let u know . keep doing great work.

regds
honey

That is a good idea, Bhargavi..For the last few years only, my interest have been developing more towards cooking; so, did not learn properly from my mother or MIL.

Whenever go to India, if she makes something, I am so surprised to see. Anyways, shall we start a new thread and proceed?

Thanks for the suggestion.

That was so nice of you, honeydew and am so grateful to all of you.

Thanks.

Hi friends,

Since Bhargavi has posted a different version for poli, I am thinking of asking everyone's different pooranam recipes here. Will post here soon whatever I know.

Meanwhile, pls do contribute the pooranams' recipes alone whenever you guys are free.

Thanks.

To start with, coconut pooranam which we call with so many names like kalyana poli as it is an important dish, so no traditional people will miss the sweet.

For the dough, it is not a rule to use only with maida. You can even prepare with wheat flour or 50/50.

Thengai pooranam:

coconut, channa dal 1 cup each
vellam 1 1/4 cup
cardamom powder
cashew nut optl. 1 tbsp

Soak channa dal for 30 mts and cook. Drain water and grind with the other ingredients. If it is thick, dont have to cook on the stove; otherwise, have to stir for some time.

Instead of a long time cooking, when it is little thick, switch off and refrigerate them; the water will get absorbed in 1 hr. Then, can start making polis.

Variations:

If you dont want cashew, can substitute with til seeds which gives a special flavor always.

Instead of vellam, you can even add sugar or as usual 50/50.

Dont throw the water of cooked channa dal; can be prepared to make rasam. Cooked channa dal's water will always tastes great to make rasam which is my mother's suggestion.

One of my Marathi friend makes puran poli this way.

channa dal 1 cup
vellam 1 cup
cardamom powder 1 tsp

Cook dal and grind with the other items without any water. Start preparing puran polis. There is no coconut here and hence, it will come for a longer time.

Alteration:

Instead of channa dal, one can prepare with thoor dal too or substitute in equal ratio. Though have not tried, but heard that this is called mangalore poli. Any idea, CI or anyone...

Carrot poli:

grated carrot 1 cup
coconut grated 4 to 5 tbsp
cardamom powder 1 tsp
roasted gram flour(pottukadalai) 1/4 cup
ghee 3 tsp
sugar 3/4 cup to 1 cup

Heat ghee, add carrot and when it is half done, add coconut, cardamom powder & roasted gram with sugar. Stir them well till it is thick. Pooranam is ready.

Variations:

In the place of carrot, can substitute with pumpkin or take carrot 1/2 cup, yellow pumpkin 1/4 cup & beet 1/4 cup.

People those who love sweet potato, can also add a quarter portion. In that case, omit beet & carrot since sweet potato goes well with pumpkin only.

Hi R,
Congratulations. You certainly are a devoted hubber. I don't get time to try out all the recipes now. (You know the reason) I will certainly try them out and let you know the results.

I don't exactly know the recipe for mangalore poli. But there are some variations of poli in karnataka.

1. Pottukadalai poli.
Just powder the pottukadalai and mix it with required amount of powdered sugar and cardamom. Use a little ghee or warm milk to make balls of the pooranam and proceed as usual. This is a very light poli.

2. Sheera poli
Make sheera or kesari as you call in tamil nadu without adding nuts or raisins. Make the balls of these for poorananm. It tastes good but cannot be kept for long.


I will post other variations when I find time. There is one with ricotta cheese and nuts which is very yummy that I learnt from a gujarathi friend's mom.

More later,
CI.

koa poli:

sweetless koa 1/2 cup
dry fruits like cashew, pista and badham 2 tbsp each
coconut 2 tbsp optl.
raisins optl.
sugar 1 cup or depends on yr sweetness.

Grate koa and remove the skins of the nuts. Grind all of them nicely and if it is not thick, as usual, cook on the stove till they are thick.

Variation:

In the place of sweetless koa, you can add sweet koa and omit sugar. Can even add milk powder in the place of koa, but have not tried personally.

wow, CI you are really fast inspite of yr busy schedule.

You tempted me..but, find yr time and share us that yummy recipe.

Thanks n bye.

Hi R,
I checked the cookery book by Mallika Badrinath for Mangalore poli. It uses chana dal only. She has one more recipe which uses toor dal. I will post it if you want. I have not tried it though.

Ricotta cheese pooranam:

After reading all the previous posts, it is similar to your koa pooranam. Difference is the use of ricotta cheese and dry milk powder.

Ricotta cheese - 1 container
Sugar - measured in the same container
Butter - a small piece
Nuts powdered - measured in the container - 1 (I have added badam and pista in equal quantities)
non fat dry milk powder small packets - 4
cardamom

Melt butter in a non-stick pan and add ricotta cheese. Keep stirring till most of the water is evaporated. Add sugar and keep stirring till you get the ball consistency (almost pooranam consistency) add powdered nuts and mix well. Turn off the fire. After about 10 minutes or so, add milk powder, cardamom and mix well. You should be able to make balls without problem at this stage. If not put it in microwave and check every 2 minutes. (You can do the whole thing in microwave itself. It is much faster and you don't have to stir so often)

Make the poli as usual. I liked the filling so much that I have even stuffed karigadabu (don't know what it is called in places other than karnataka - I guess karjikayi or karanji, I am not sure) and deep fried it. It tastes very good. This recipe was not for poli at all. It was for making kachoris. I tried for poli since I did not want to make a deep fried dish that day and it came out very good.

Alterations: If you don't mind deep frying and no time to make kachori, fill it in spring roll sheet and make rolls and fry it. That comes out pretty good too.


CI.

Wow.. a parade of poli poornam recipes.. Great!
I have a small tip to share.I learnt this from my aunt.

Add a pinch of kesari powder/food colour to the outer dough.It gives a beautiful colour to the poli.

Thanks, sowmya for the tip.

And, CI, that is good to see yr recipe. Being here, it could be difficult to find koa for some people; those can substitute with ricotta cheese.

Thank you so much.

Hi R,
Nice that u crossed 100. Congrats!

Lots of intrestings topics going on...don't have much time to spend :cry: