Dear R,
I tried out sago upma...But it turned out to be a disaster.If u dont mind can u send me the recipe.
TIA
Ramya
Quote:
Originally Posted by R
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Dear R,
I tried out sago upma...But it turned out to be a disaster.If u dont mind can u send me the recipe.
TIA
Ramya
Quote:
Originally Posted by R
Urmila, even yesterday, for my daughter, made this dosa just for a change and it was totally fine. Made like rava crispy dosa without adding any flour.
The only reason could be the ratio she has mixed to make this sathu maavu. Or, ask her to keep the flame in high until the dosa gets cooked and change the flame into medium which is another possibility. Final chance is to make the batter well dilute. In this way, it should not go wrong, my hope!
Read that for making plain ragi dosa, can add rice flour; like for a cup of ragi flour, take 2 fistfulls of rice flour. But, here it is not necessary; though have tried and the texture will be softer than the plain version. But, it also came out nicely.
Abt besan, have not tried. My mother-she tried this version, but, she used to add fried besan which I mentioned in those points.
Hope this helps..
Hi Gv,
U can try adding little milk or cream to the gravy if karam is too much.
especially for chicken gravy if i add too much pepper adding milk/ cream helps and also increases the taste.
Can also try adding little coconut paste, to the gravy and boil it or add more water if the gravy is thick it will help to lessen the spicyness.
R, i tried palak paneer gravy ( chef dhanalakshmi's version) it was good. a break from chopping greens, boiling and grinding them was much easy for me. thankyou!
I made some alterations such as grinding the tomato and garlic,onions too instead of chopping them, that way it was more gravy and tasty.
Kz
hi r
thanks for the suggestion to reduce the kaaram in ennai thakkali. i did add some nallenai and boiled for 2 mins. it reduced the kaaram to a certainextent. today for the remaining gravy, i cut some brinjal saute in oil and added it . it was really good and it took out some kaaram fully. next time i should be careful in adding pepper.
anyways, thanks for a nice recipe. mine dint come out as thin as u said, it came like the normal thickish north indian gravy. anyway w/o any fatty ingredients it looks very rich.
hi kz,
thanks for your suggestions. i saw ur suggestion only today . so cudnt try the options. but i will defintely keep in mind, if in some dish spiceness goes up
Thanks
GV
Hi gv,
Thanks for letting me know..the reason is that I reduced all the ingredients than what I mentioned or what they said, so, got a thin gravy.
Bye.
Kz, glad to note down yr msg..
Hello Ramya,
I dont know which sago you are buying. For upma, better this small sago pure white in color becoz you can cook sago upma quickly; whereas the transparent sago is for putting vadam and the soaking time will be long like overnight.
Sago upma:
small size white sago 1 cup
peanut 1/2 cup
red chilli powder 1 tsp
haldi 1/2 tsp
salt
Seasoning: oil, mustard, urad dal & curry leaves.
vegetables optl. I use to prefer chopped palak keerai.
Soak sago in water for 1 to 2 hrs. In between, check whether it has become soft or not; if not soft, let it soak for some time. Try by chewing or pressing one of the grain.
Pour the water just to dip in sago. It will absorb the water within an hr or lesser than that. Then, add more, if want. The reason we are doing like this is not to get oversoft. By experience, will come to know the water qty.
Drain water from the sago once it is soft. With yr tip of the hands, mix well so that it will not stick with each other. Pour 1 tsp of rice flour in order to stay apart even after stirring. Keep aside for 30 mts.
Now, do the seasoning. Add drained sago with salt, chilli powder, haldi, powdered or full peanut, coriander & curry leaves; keep the fire in medium to sim. Keep stirring. Once the raw smell disappears, switch off the fire.
Point to remember: You can even spray in non stick vessel (non stick is better)or vanali so that the sago will not stick that much.
If you dont have spray, after adding seasoning oil, just shake the vanali so that the oil will spread all over the vessel. If you follow all these points, surely, no problem will arise.
Take a thin spatula for stirring so that the grain will not break. Or, in the beginning, stir with the spatula for a couple of mts; after that, use the spatula's back since again, the same reason(will not break).
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Thanx SSo much R for u'r recipe..
wILL SURELY TRY OUT AND LET U KNOW.
cHEERS
rAMYA
Quote:
Originally Posted by R
Hello All,
Im really very impressed abt the instant responses.THanx sooooo much..
One more query..Can anyone send me recipes which can be made with cocoa powder,,cuz i have a packet of leftover cocoa powder.Dont know what to do..Im putting it daily in milk and having choc milk..But i wud really appreciate if someone suggests some sweet recipes..I dont have a baking oven ...so pls dont post cake recipes.
Thanx in advance
Ramya
Hello Ramya,
There is a recipe which I learnt from my neighbour called milk chocolate which contains milk powder in majority like a cup and cocoa powder has only 4 tsp. If you are interested, will let you know.
Or, have you seen this cut chocolates recipe in SUN TV where they used cocoa powder 1/2 cup with besan flour etc. Tried this and it was quite decent(basically, I dont like cocoa flavor). But, my kids enjoyed it.
Rgds.
This week's contribution(experimented) from SUN..
Mysore vegetable curry:
Onion 3
vegetables mixed 1/2 kilo
beaten curd 3/4 cup
coconut paste 1/2 cup
ginger garlic paste 1 tsp
saunf 1/2 tsp
cinnamon, cardamom a little
chilli powder 2 tsp
cloves 1
haldi 1/2 tsp & green chillies 1
salt
Heat oil, add all the raw spices saute for a mt. Put onion, ginger garlic paste and stir till the raw smell disappears. Add chilli powder with curd, green chillies & coconut paste. Boil for some time.
Once it boils well, add cooked vegetables with enough of salt and water. Boil for some more time and garnish with as usual leaves.
My variation:
Instead of coconut paste, obviously, added 2 tbsp of coconut milk; And, though you have coconut & curd, the gravy is not becoming thick easily; so, added 1 tsp of besan flour which makes it very thick and the taste is also quite different. Otherwise, it will be like a different version of avial!!
Garbanzo beans(a snack):
chick peas 1 cup
onion 4 small in size
tomato 1 cup
pine apple 1 cup
carrot 1/2 cup
cucumber 1/4 cup
capsicum 1/4 cup
sugar 1 tsp
vinegar 1 tbsp
pepper powder 1 tsp
oil & salt.
Heat oil, add cut garlic(1 flake), saute for a min. Meanwhile, cut onion & tomato into small pieces and the other vegetables into the finger size.
Saute half of the onion to the heated oil well till it is transparent. Put tomato fry for a couple of mts. Add chick peas with enough of water. Pressure cook.
At the same time, heat oil in a different vessel; add the veggies with remaining onion & vinegar, marinate for 5 mts. Add pepper powder, salt & sugar mix well and keep aside.
Now, take the cooked channa out, transfer to some different vessel. Add enough amt of salt, pepper powder, mix well. Pour pine apple pieces and the marinated vegetables to the mixture without vinegar, mix well and serve.
Points:
What I did was completely omitted vinegar. Instead, can squeeze lemon juice. If you dont have pine apple, ignore and proceed. Same with sugar.
Hi R,
Made "Yellow puri" over the weekend and it was a great change from the ordinary.
Thanks a lot,
GVB
You are welcome, gvb.
Here is a simple sweet called coconut carrot burfi:
For coconut burfi:
coconut grated 1 cup
milk 1 cup
sugar 3/4 to 1 cup
Now, for carrot burfi...
carrot grated 1 cup
milk 1/2 cup plus 1/2 cup
sugar 1/2 cup
Heat a vanali add the mixture of coconut, milk and sugar. Keep stirring until it becomes very thick. For the sweetness, 3/4 cup is enough; but, if it comes out separately, have to add the remaining 1/4 cup(3/4 plus 1/4). Final result will come like a ball in the center which is the right time to pour onto the greased plate. Dont disturb it for some time.
Wash the vanali and heat the same. Add 2 tsp of ghee with carrot, saute them for 2 or 3 mts. Pour 1/2 cup of milk and when it all absorbed, check whether the carrot is cooked or not. If not, add the remaining 1/2 cup of milk and stirring. It will be done before the milk got absorbed. Wait till the carrot absorbs all milk. Now, time to pour sugar.
Keep stirring till it forms like a ball in the center just like with coconut burfi. Once the ball is formed, pour the mixture on top of the coconut burfi and level it accordingly so that they both should be equal in size. When it is cold, cut down together.
Now, you get a 2 in 1 sweet with double colors and double taste. This is such a nice sweet where the kids will enjoy and also no ghee in it. Adding ghee or caradamom powder and nuts is upto you.
You can put carrot mixture at the bottom, and pour the coconut burfi on the top which will give the same taste.
Rice cucumber thenkuzhal:
Rice flour sieved 1 cup
hot oil 2 tsp
salt to taste
omam or jeera or cleaned sesame seeds 1 tsp
Grind cucumber without seeds and green chillies well and extract the juice alone.
If you dont have time to do all those things, while cooking cucumber for kootu or making salad, filter, save the water and use it.
Similarly, for green chillies, instead of grinding, slit and put it in the cucumber water and let them boil well so that the hot taste will stay on the water from the chillies. Now, it is ready to knead the flour dough with all other ingredients.
This is for ordinary or mullu thenkuzhal with single hole. Stuff some dough into the mould and start pressing it directly to the hot oil. Adjust the fire high to medium. When it is red in color, take them out and keep on the tissue paper.
Tips:
Instead of pouring in the hot oil directly, you can put a 4 or 5 circular spirals on the ziploc covers and transfer it (using yr hands or any thin spatula) to the oil. Now, small thenkuzhal is ready to eat.
While pouring on the oil from the mould, if it starts coming out separately, add 1/4 cup of flour. When oil is more, it will happen, which is for yr info.,
dear R
I followed u'r step by step procedure fro sago upma and came out well..Thank u soooo much.
Ive not heard abt either of the recipes.So can u ppls send me both
TIA
Ramya
Quote:
Originally Posted by R
Hi R
Can you please post the recipes for milk chocolate cake and cut chocolate ?Got tempted seeing Ramya's request. :lol:
Thanks in advance..
Regards
Sowmya :D
Hi R
For the Garbanzo beans, is Overnight soaking req for the channa?
Chickpeas is black channa right?Please let me know.
GVB
Acutally, it was made with white channa though you may substitute with black channa too(tastewise, white channa will be better).
If you put the channa in boiling water and close the lid, then, it will be ready to cook in another 4 to 5 hrs. Otherwise, can soak overnight and do in the morning.
Hello Ramya & sowmya,
Will get back to you soon with the said recipes.
And, ramya thanks for trying...
Rgds.
Thanx R..I wanted to try it today..Since there is not enuf time i will try it tomm..
GVB
HI can anybody send me the recipe collections of chef damodaran?
Thanks
Deviraja
Here is the recipe for
Cut chocolates:
Besan flour 1 cup
sugar 4 cups
ghee 1 cup
cocoa powder 1/2 cup
milk 1 cup
Add besan flour, cocoa, sugar to a vessel and mix well with hand. Pour milk and melted ghee and now, switch on the stove. Stir them evenly.
Grease ghee on a tray and when it comes like a mysore pak i.e. moving away from the edges and forms like a ball, remove and pour it on the tray. When cold, cut into pieces.
Some tips:
Before adding ghee to the mixture, stir by laddle well to make sure that the sugar dissolves atleast 3/4th. Becoz, when I made this sweet, just followed what they said and finally, felt some sugar in mouth.
You will find a different brown color and that is the sign of final stage.
You can give a break while stirring, but after bubbles has started coming, keep on stirring without any break.
The right consistency to find out is at the sides and on the center, lots of kind of white bubbles will come. And, if you stir on the sides, it will come without sticking to the vessel(similar to mysore pak) and so many bubbles will start coming than the initial stage.
Or, simply follow what I told for making mysore pak. Try to make a ball from the gravy and when it forms like a ball, wait for 2 to 3 mts and switch off the gas.
================
will post couple of more chocolates recipes shortly.
Just an information to everyone-tried wheat flour murukku(thenkuzhal) from arusuvai website and it tasted great.
Those who have a craving for savories, can definitely try and worth to make it.
Thanks for listening.
One more recipe from SUN...
Cheese apple rice:
Brown rice 1 cup
onion 1/2 cup
milk 1 cup
nutmeg powder a bit
grated cheese 1 tbsp
apple 1
butter 2 tbsp
mustard powder 1 tbsp
pepper powder 1 tbsp
salt.
Heat butter add onion saute well. Add rice, grated apple, salt cook. Pour enough water and cook. Finally, when done, add milk, all powders , mix well. When it is slightly thicker, add cheese and cook till it melts well.
My variation:
Indeed, it is an excellent food for dieting people if you just take out the butter & cheese.
Since I dont take brown rice, substituted with wheat pasta!!
Cook pasta as usual in a large qty of water with a tsp of oil and salt. Wash in the running water and keep aside.
Instead of butter, add oil, and substitute pasta in the place of brown rice. When comes to milk, just reduce to 1/2 cup and proceed. Serve hot without cheese.
While serving kids, put cheese and cook and it is totally a different item for sure.
..............................
Hi R,
I made "Garbanzo" Snack yesterday ..I added chat masala and tomato chilli sauce instead of pepper and it was Yummy.This is a very easy and tasty recipe.
Thanx,
GVB
Here is a couple of recipes which I tried and found totally different.
Javarisi chithranam:
Big sago (preferable) small size is also ok 1 cup
raw rice 1 cup
sliced cauliflower 1 cup
carrot 100 g
green peas 50 g
onion 1 big
potato 1 small
green chillies 2
coconut or coconut milk 1/4 cup
dhania powder 1 tsp
chilli powder 1/2 tsp
pepper 4
haldi, curry leaves
mustard 1/4 tsp
salt.
Grate carrot and onion. cut potato into small pieces.
Wash rice & sago soak them for 20 mts. Drain water and keep aside.
Meanwhile, heat oil in a pan, add mustard and once it splutters, add onion & remaining veggies with salt & other powders, mix well. Grind curry leaves, pepper & green chillies into a coarse paste and mix with the above veggie mixture. Fry well and add coconut milk and pour this mixture to the rice sago mixture.
cook them as usual for 2 whistles and if you want the grains to be soft, add 1 to 2 cups of water in extra. Dont forget to add salt.
This itself will serve a good lunch and no need to go for spicy side dish. Simple raitha or even puliyitta keerai will do.
.............................
Vazhakkai adai:
Plantain 2
besan flour 2 cups
rice flour 2 cups
soda salt a pinch
green chillies 4
coriander leaves small 1 bunch
onion 2
ginger a small piece
salt
Cut onion, chillies, ginger, leaves finely and fry them in oil. Once it is fried well, keep aside.
Peel the skin of veggie, cook nicely. Mix besan, rice flour, soda, salt and add the mashed veggie, chilli powder to taste and knead into a dough.
You can cook in two ways.
1) Either, directly, pat it like adai; grease a non stick pan, put the adai, spread some onion mixture on the top, again, put the veggie dough mixture and apply oil all over the dough and close with a lid, cook.
2) Or, Take thenkuzhal achu, fill up the dough and squeeze directly on the greased non stick pan without leaving any gap.
Put the onion mixture on the top and again, press the thenkzuhal achu above the onion mixture. Apply oil on the edges.
Now, come to the cooking part..
Keep the fire in sim. Close the adai mixture on the tava with a lid. Once it is cooked well on one side, change the side with a thin spatula to the other side without getting disturbed carefully.
Again, close it with a lid and cook. If necessary, pour oil on the edges. Once done, keep aside and goes with tomato chutney.
.........................
Hi R
Today I prepared kozhukattai ... and prepared the dough as per your recipe.. It turned out too good,without any lumps. :thumbsup:
I was elated cos this is my first attempt ( always been an assistant to Mom and MIL so far and they do the bulk!)
Thanks a lot..
Regards
Sowmya
Hi R
I have one doubt.. every time I prepare kesari I get lumps. :( It used to be big ones initially now it's becoming better.Can you please suggest what needs to be done to avoid the same?
Hi Sowmya,
It happened to me too. And, then, one time, saw my friend making like this and it is quite easy and for sure, you will get a tasty kesari halwa or kesari slices too!! give a try and will not regret...
Kesari:
rava 3/4 cup
sugar 1 cup
ghee 1/2 cup
water 2 cups
food color yellow or orange a pinch
raisins 15
cashew 1/4 cup
cardamom powder 1 tsp
Mix sugar with water and heat in a medium fire or until it dissolves(around 10 mts, guess). Add food color, stir and remove from heat.
Now, in a non stick pan or in a vanali, melt ghee and fry cashew, raisins and keep aside. In the remaining ghee, add rava fry on low heat till the color changes around 4 to 5 mts or a good flavor comes out. The color should change into pale golden brown in color.
Now, add sugar syrup to the rava mixture and cardamom powder and on medium heat cook until the mixture turns thick. Mix the dry fruits and keep stirring.
At first, it will come like halwa which we serve normally. If you want to put slices, wait for some time and it will come at the center like almost a ball. Now, time to pour on a plate and no need to grease the plate as it has lots of ghee in the sweet.
When cold, cut into slices and serve.
Points:
some people add equal amount of rava & ghee(!) and finally, everything will come out for sure. Even in the above method, some of the ghee will come out and keep them separately.
If you are not happy with the above qty of ghee, can reduce a bit; but not sure abt the taste. Or, as I told for mysore pak, can add 2 to 3 tbsp oil and later, can add ghee for the remaining portion.
Since rava has already half cooked in the ghee itself, the lumps will not be forming at the later stage while adding water & dont have to check for cooking, which I witnessed by myself.
Thanks for trying the kozukattai.
What a coincidence-due to aadi velli, also prepared the same at my home!!
Rgds.
Suganthi, you are most welcome!!
Hi R
Thanks a lot for the recipe.. what is the ratio of rava:sugar?
Regards
Sowmya :D
Hi R
I prepared dhokla a couple of days back.. It was very tasty but it became slightly hard in the centre.I did not use ENO ..Is that the reason?
Regards
Sowmya
Sowmya, forgot to mention the sugar qty..now i included it and thanks for asking..
And, for dhokla, to my little knowledge, yes eno is a must becoz, as soon as you add, the way, it will puff up like anything. Tried one time adding baking soda without eno; but, the result was not same.
Also, while microwaving, check whether it is done every 2 to 3 mts becoz microwave power varies, so, it might get hard before the said time. Not only for dhokla, for all the recipes, better to check in between.
To avoid lumps with rava..follow this.(for upma and for kesari)
Make the liquids boil..when it boils slowly pour the rava with one hand and stir fast the liquid mixture with the other hand(ofcourse with karandi :lol: ) till u finish pouring.
R,
Made karnataka okra curry this afternoon. Tasted yum. Thks for sharing.
Hi kavitha
Thanks for the tip.. I 've been doing the reverse.. adding water to rava :lol:
Regards
Sowmya :D