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Sonu Gopi avargalE, I just went through the entire thread. I'm afraid there is no recipe for sothi (yet).
But, there are some recipes (soup type) u may want to try out/interested:
TOM YAM WITH SEAFOODS - page 4
TOMATO DAL SOUP - page 8
TOMATO BARLEY SOUP - page 9
MURUNGGA KEERAI SOUP - page 9
Friends sorry, my p.c has been giving me problem for the past few days.
Shortly i will come up with all your requests.
Thanks.
Thalafanz thanks, thanks for your kind support.
I would have absconded this thread if not for your support.
Thanks again. Kugan.
Madhu thanks for the suggestion for boiling the garlic.
Its up to individual taste.
As for me, I think the garlic will loose its oomph when boiled.
You have to really chop the garlic to bits, and when the bread
is toasted in the oven, you will have such an aroma.
[tscii]Let me show how to make rice flour to get soft
puttu and string hoppers.
TIPS ON HOW TO PREPARE SOFT FLOUR
How to prepare flour:
This is how to prepare flour to make soft puttu and iddiyappam
Soak 500 grms of rice in water for 2 hours.
Drain and dry it on a thick towel for few hours.
The rice must be dry, but still cold to the touch.
Make fine flour out of this using a mixie.
Cover this flour in a cloth and steam it in a steamer
Or idli cooker for 10 to 15 minutes.
When cooked the flour dosen’t stick to your hands when touched.
When cold break up the lumps and dry it in the hot sun.
Sieve it once and let it dry nicely.
Store it in an airtight container.
This way the flour will stay fresh for a long time.
Note: The above method is to keep the flour.
If you doing the puttu , or iddiyappam immediately, you need not dry the flour. This flour can be used for all kinds of steamed palagarams.
This is how the steamed flour will look like.
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Sonu, the aapam recipe is in page 7.
Please ask Nov to upload the picture there.
Thanks.
Here is the recipe for sothi.
Sothi
1 cup thick coconut milk
2 cups thin coconut milk
1/2 onion, sliced
2 green chillies, silted lengthwise
a pinch of tumeric powder
lime juice to taste
1 sprig curry leaves
1/4 tsp fenugreek seeds
Salt
In a pot, pour in thin coconut milk, onions, chillies, tumeric, curry leaves, funugreek seeds and salt.
Allow it to boil for at least 10 mins. Then finally add thick coconut milk. After one boil, shut down the flame. You can add thick milk according to the thickness of the sothi you want. When you add thick milk, keep stirring so that the milk should not curdle. Allow the sothi to cool a bit, then add the juice, make sure you keep stirring while adding the juice. Otherwise it will curdle. It goes well with iddiyappam
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Done. sorry must have missed. :oops:Quote:
Originally Posted by kugan98
K, naangalum unga ovvoru recipeyayum paakurOmla... post panna onnummillaadhadhaal pannala, avlOthaan. :D
Seri, naan nambittEn. :poke:Quote:
Originally Posted by NOV
paavi, paarkkamalaiyaa ovvoru postla ulla pic'a upload pannurEn. :roll:
K, can you give a perfect recipe for making murukku using Baba's mix (using coconut milk too)? :D