SUN TV & Other Recipe Collections

Hi R
Thanks for the clarification,will def add ENo next time.I have made a note of the updated recipe..
Regards
Sowmya :D

sowmya,
:lol: yes there is 90% chance of lumps in ur method. Try this method once and find the diff. :)

Friends
Have anyone tried using long grain rice for idlies . If s what is the proportion . Once i tried preparing idlies with long grain rice in the ratio 4:1 , but they turned to be very bad ( soggy) . Dosai came out good .. Any suggestions r welcome ..
Thanks
Pr

Hi R:

Tried the Thiruvadhirai kuzhambu recipe. It tasted good.

I have a question abt it. You havent mentioned the tamarind amount hence didnt know if the sourness had to be more or less.

Thanks.

Seetha

seetha, the reason have not mentioned about tamarind qty is normally we all use different kind of tamarind like paste or the whole tamarind. So, the sour taste differ.

Anyways, the taste will be like our bisibelabath or our regular sambar(not too sour). So, 1/2 spoon tamarind paste for 1 1/2 cups of water and this is my measurement for sambar, and can reduce less, if you add tomato.

Thanks for trying.

Dear R !
i was just browsing thru old topics and happen to saw a recipe called okra gojju posted by u in Karnataka recipes section.u haven't mentioned how much tamarind to use.Can u post the tamarind quantity?Thanks in advance.Regards Foodlover.

Hi R:
Thanks for your prompt response. Which tamarind paste do you suggest I find the paste taste awful at times as it has a strong preservative smell.

Seetha

Sorry seetha, I dont suggest that tamarind paste are really good as it gives some sweet taste(very mild), not sure abt the preservative smell. I buy tamcon paste or the other one(dont remember the name)-only one tried the second one.

But, when comes to sambar or rasam or puliyodharai, the final output is quite good. Have to use lesser qty or otherwise will end up with sour sour taste!!

With the whole tamarind, the qty is not coming for a long time. Becoz of the less sour taste, have to take more tamarind and hence, stopped buying it.

Hi Chamy,

As mentioned above to seetha's answer, 1/2 spoon tamarind paste will do for 1 1/2 cups of sambar with dal.

Since gojju does not have dhal, can reduce the qty a bit. Hope this helps.

Thanks R for ur prompt response.Regards foodlover.

Collections from SUN this week..

Tomato mixture:

Tomato puree 1/2 cup
besan flour 1/2 cup
boondi 100 g
peanut 1/4 cup
roasted gram 1/4 cup
cashew 8 whole
red chilli powder 2 tsp
hing a few
curry leaves 2 sprigs
cloves 2
pepper powder 1 tsp
chaat masala 1 tsp

Take 2 small sized tomato and grind it. Filter the same. Puree is ready.

In a bowl, add flour, puree, chaat masala, pepper powder, hing, chilli powder, salt, cloves powder & 1 tsp hot oil, mix well. Make dough by kneading them gently.

Take thenkuzhal achu and press it into the oil. When it is brown or the oil sound disappears, take it out and drain on the tissue. Similarly in little amt of oil(1 tsp), add nuts, roasted gram fry till it is crispy and finally, fry curry leaves too.

Now, crush thenkuzhal well and mix it with the nuts, leaves. Add boondi, pepper powder to them and mix well. If necessary add well.

Some points from me:

While I was making the above mixture, omitted chaat masala and did not make boondi. Simple with the tomato thenkuzhal and other nuts, tasted good.

Instead of grinding tomato, can take tinned one and dilute it with water, mix with the dough. Check for salt and hot taste. Since it is prepared with tomato, the final result will not be hot or salty like other mixture.

Grind 1/4 cup(separately) roasted gram and sieve. Include this flour with besan and make thenkuzhal.

So, finally after crushing and mixing with other powders, added little amount of salt and freshly roasted, ground pepper jeera powder which gave extra taste and healthy to eat too.

-----------------------

Paneer malli kurma:

Coriander leaves 1 bundle
Mint leaves 1 bundle
paneer 200 g
green chillies 3 or 4
cloves 2 to 3
cinnamon 1/2 tsp
brinji leaves 1
tomato 1 cup
onion 1 cup
cashew 50 g
jeera, kuskus 1 tsp each
ginger garlic paste 1 tsp
oil & salt.

Heat oil, add jeera, cinnamon, cloves & washed leaves. Keep aside.

Heat again in a pan, add oil with onion saute well. Once done, add green chillies, ginger garlic paste fry well. Once the smell is gone, add tomato, ground leaves paste and stir nicely.

Paste cashew, kuskus adding little amt of water and add it to the above. Stir them in slow flame. Add more water, salt and small square pieces of paneer, mix well. Let them boil for some time. Once it is blended well, keep aside.

Goes well with roti, puri & pulao.

My variation:

Instead of the leaves, try with greens like palak etc. Boil it with ginger, garlic & chillies grind together finally.

In the place of cashew, add peanut and still, the taste will come out nicely.

Hi R
I made "Cheese apple rice" with pasta yesterday and it came out delicious.

Thanx,
GVB

Thanks for trying, gvb..

This week, for a change, I am sharing whatever read or heard about seasoning procedures in sambar, rasam etc. For sure, try it and will not regret !!

Seasoning:

1) For sambar & mor kuzhambu, take 1/4 tsp mustard with a pinch of fenugreek seeds preferably in oil than ghee after keeping the vessel down.

2) For vatral kuzhambu, poondu kuzhambu, do the seasoning first.

a. For vatral kuzhambu, season in sesame oil with 1/2 tsp mustard, 1/4 tsp fenugreek seeds, 1 tsp thoor dal, any vatral. do the kuzhambu as usual. After keeping the vessel aside, add raw sesame oil around 2 tsp which gives extra taste!

b. For poondu kuzhambu, dont add thoor dal for seasoning. take peeled garlic flakes and pound(not cutting) them, add it to the oil. Once it is red, add tamarind water etc.

3) For milagu kuzhambu, add mustard, fenugreek seeds, curry leaves (1 sprig) as a seasoning.

-----------------------------

For rasam:

Obviously, ghee is better to do the seasoning.

1) For paruppu rasam, season mustard, jeera, hing in ghee.

2) For tomato rasam, add 1 sp ghee with hing and when u heard the sound, add tamarind water proceed..Keep aside once done. Now, do the seasoning separately with mustard in ghee.

3) For milagu rasam, add 1/2 tsp mustard, 1 sprig of curry leaves as a seasoning in ghee. Pound 4 or 5 milagu into one or two pieces and add it to the seasoning. Mix well with rasam.

4) for milagu jeera rasam, with the above pepper powder, add mustard, 2 or 3 coarsely mashed garlic flakes.

5) For kottu rasam, add dry roasted pepper, jeera powder in the seasoning alongwith mustard, hing.

For curries & keerai:

1) For potato curry, add mustard, urad dal & jeera proceed.

2) For roasting curries, if you add chilli powder first in the oil, the smell will not make you or others to cough or sneeze.

3) Similarly, adding urad dal or channa dal first to the seasoning and adding mustard will not blacken the mustard seeds.

4) For the other vegetables with coconut, add oil, 2 halves of red chillies so that the hot taste will get into the oil.

5) For keerai, use ordinary oil with 1/2 sp of mustard.

------------------------

Hi R
Really great to see these useful suggestions.i will sure try it.Thanx for posting such helpful hints.

GVB.

Hi R
Tried parangikai halwa in a new combination..using parangikai,cucumber and melon seeds..It tasted great.The base recipe was the one which you posted :D
Thanks
Regards
Sowmya

Did u use the seeds only, Sowmya? If so, from where did u manage to get them?

Have heard abt melon seed burfi, but the combination is quite catchy! Will try some day..

thanks.

Hi R
I bought a pack of dry melon seeds(unsalted) in the indian grocery store.
Aarva kolaru :lol:
I decided to give it a try and landed up preparing halwa.Happy that it turned out good.

Sorry to bother you again..but, cucumber & pumpkin seeds are also available in Indian stores?

Rgds.

Hi R
The shop from where I bought the pumpkin seeds is basically a pakistani-indian grocery shop and it was available in the nuts& dry fruits section.
BTW I used fresh cucumbers :roll:

Regards
Sowmya

Dear R !
I made channa masala last week and it was very delicious.Thanks for the recipe.
I also made kesari last week .i followed the technique of adding sugar syrup to the rawa as u have mentioned.yeah ! there were no lumps and very much thanks for the tip.
Regards foodlover.

Thanks for yr feedback, chamy and really glad to note it down.

Tried this vada recently and it was really great. Here it is..

Grains vada:

Thoor dal - 1 cup
Channa dal - 1 cup
Masoor dal - 1/2 cup
Urad dal - 1/4 cup
Rice - 1/4 cup
Moong dal - 1/4 cup

Other ingredients:

Green Chillies 4
Red chillies 4
Ginger a small piece
Fennel - 2 tsp
Cut onion - 1
hing and coriander leaves little
Oil for frying

Soak rice & other dals separately for 4 hours. Drain the water and first, grind rice nicely(not like idly batter); now, add the dal mixture with enough water and grind coarsely. Before that, as I told always, keep half handful of dal mixture separately.

Either grind chilies, fennel with ginger separately and mix with the above mixture or while grinding dal, add these ingredients and grind together.

Finally, to the dhal rice mixture, put onion, leaves, hing, salt & the whole separate dals, mix well. Start making vadas and you will see a noticeable difference with the color of vada-maroon color!!

.............................

Note:

Learnt this recipe from my friend and modified a bit according to my taste. Optional is adding quarter cup of whole wheat too, but, have not tried with wheat. Without wheat too, it was simply superb.

I tried the dry fruit poli and it came out good.
Thanks

Hi R:

Tried moondrukai thokku. It came out well. Tnks for your valuable inputs.

Seetha

Here is a couple of recipes for kheer. Though it is a std., one, but, surely, mine will vary a bit atleast from everyone's!!

Carrot kheer:

Carrots 4 or 5
Cashew 2 tbsp
cardamom powder 1 tsp
saffron optl. 1/2 tsp
sugar 3/4 cup
badham to garnish sliced 3 tbsp
milk 4 cups

Wash the carrots and if you want, peel the skin nicely out. Cut a carrot into two or three pieces. Pressure cook in a vessel inside the cooker cut carrots, 1 cup of milk with the said cashews. Can add cardamom powder too now alongwith saffron or later. Either way it is fine.

Pressure cook for 2 whistles and sim for 10 mts. Now, the carrot will be soft when you open the cooker. Once it is cold, grind all of them without milk. The carrot will get mashed easily, but one or two nuts will stay still; not to bother.

Meanwhile, boil the remaining milk separately and mix the ground mixture to it. When they all blended together, add sugar to it and wait till it dissolves completely. Garnish with sliced almonds.

Points to note:

Cooking carrots in the milk with cashew will increase the taste which you will find. Since carrot is a sweet veggie, can adjust the sugar accordingly. Can omit even saffron since carrot already gives orange color.

Similarly, if you want it to be thin, use the above qty of milk and if not, reduce the milk qty to 3 cups or so.

----------------------------

Apple kheer:

Apple 4
cashew, badham 2 tbsp each
milk 3 cups
sugar 1 cup
cardamom powder 1/2 tsp
saffron optl. 1/2 tsp

Peel the skin out of the apple and cut into cubical pieces. Meanwhile, blanch the nuts and remove the skin. Grind apple pieces, cardamom, nuts nicely. If it is little coarse, no problem. Can add sufficient amount of milk while grinding apple.

Meanwhile, boil the milk separately. Like I said in the paal paysam, you can boil in the cooker or just direct boiling on the stove like we do normally is also fine. Or, you can even add fresh milk directly to the fruits which I have not tried.

After mixing the boiled milk, ground fruit nuts mixture, add sugar and check for the taste. Depends on yr sweet taste. Mix well till it gets dissolved well. Refrigerate and serve.

Note:

For everyone's easy reference, I am reposting this from Baby food's thread since it is a nutritious one and also adults can enjoy the taste with the kids.

====================

Seetha, glad to note that you also enjoyed with RS's dish. Thanks..

Recipes from SUN are as follows:

Carrot rasam:

Carrot 2
tomato 2
mustard 1 tsp
rasam powder or sambar powder 1 tbsp
garlic flakes 4
cooked thoor dal 1/2 cup
curry leaves, coriander leaves little
lemon juice or tamarind
oil/ghee
salt.

Cook carrot with tomato and grind coarsely.

Heat ghee/oil, season with mustard, 1 tsp of jeera and hing. Dilute dhal with water and add to the seasoning. Add more water to increase the qty. Put sambar powder, ground paste, salt and allow them to boil.

Obviously, tamarind will give better taste when comes to rasam or sambar. So, when it starts boiling, add tamarind. If you dont want tamarind, then, let the rasam boil well. After switching the stove off, pour lemon juice.

Garnish with leaves.

points:

Though the rasam seems to be simple, the color will be so great which makes you to eat more. The reddish orange color will make everyone so hungry. Let them cook in the medium fire then only, can enjoy the taste.

............................

Ellu sadham:

Small onion or big onion 1/2 cup
ellu 100 g
Rice 2 cups
channa dal 2 tsp
red chillies 4
green chillies 2
pepper 1 tsp
mustard 1 tsp
raisins 3 tbsp
urad dal 1 tsp
curry leaves & coriander leaves little
oil/ghee
lemon juice 1 tsp
salt & haldi

Dry fry sesame seed, half of the urad dal, channa dal, curry leaves, red chillies, pepper and grind them coarsely.

Cook rice and keep it separately in a wide mouthed vessel adding salt, oil or ghee for flavor. Squeeze juice too on them and adding haldi is optional.

For seasoning, add oil or ghee, put mustard, red and green chillies, remaining portion of urad, channa dals, curry leaves and saute well. Once done, add raisins, cut onion stir well. When the color changes, transfer them to the rice bowl and add the ground ellu powder. Garnish with leaves. If want, add a tsp of sugar. Mix all of them well.

..................................

Hi R
Been hearing very nice things about avocado.I don't like the raw smell of the fruit though and some how not very impressed with gaucomole when I tasted it.. probably I did nt know how to prepare it the right way :cry:
Can you suggest recipes using the same.. preferably indian style of cooking the same?

Regards
Sowmya

sorry Sowmya; have not tried any dish with avocado. In future, if I come across any interesting recipe, will let you know.

Hi R
Made "Vella seedai" today and the result was pretty good..I just have one doubt..When i mixed the flour with the Syrup it din't come as a ball..It was like all crumbled..i added hot water,kneaded into soft dough and made balls..Am not sure whether this is the way to do it or whether i shud just make balls with the crumbled flour mixture..
Please let me know the right way to do it.

Thanx,
GVB

Hi suganthi,

Am happy to note down the result.

And, have already mentioned that hot water can be sprinkled while kneading the dough, if not sufficient in the vella seedai recipe!!

Rgds.

Hi R,
I think you had been asking for a recipe for chembu mozhukku varatti. Recently came across this item in my mum's cooking notes, just see if this is what you were looking for .

First in a dry vanali, roast 1Tbsp. turdal, 1Tbsp. urad dal, 1Tbsp. raw rice & 8(or to taste) dry red chilly, till little brown. Then grind to fine powder with reqd. salt. Wash, boil, drain ,peel & cube about 1/2 kg. seppankizhangu.
In 2Tbsp. oil, season mustard , urad dal, then add cooked & peeled sepankizhangu. Stir. Then add the powder & keep stirring in between & cook for about 5 mins. or further if you want a crisper one.

Bye.

Thanks a lot for the recipe.It is very closer to us and should try definitely, then will know for sure.

Appreciate yr remembrance.

Hi Yamuna,R
This variation in Chembu mezhuvaratti looks interesting..This powder closely resembles the one which I use for "Keerai Chundal".


Yamuna..
Anymore variations.. please let us know


Regards
Sowmya :D