SUN TV & Other Recipe Collections

Hi R, I made cheedai as per your instructions. It tasted good.But the color was very dark. If I took it out when it was light brown the cheedais were not cooked inside. Where did I go wrong? I fried these in medium heat.

- D

Thanx for ur response,R

Hi R,
I tried your recipe for making uppu cheedai and vella cheedai. The taste was awesome.

I have a question about vella cheedai.. When I fried it started disintegrating (The outer layer came peeling off) . Any idea where I went wrong?

Thanks for sharing your recipe...

Hi D,

while making the seedai from rice flour, have to be extra careful as the quality varies to each other unlike from the raw rice.

If you make it in non stick vessel, could be one reason for to get darkened. Or, if the oil is very hot, better to switch off and cool down, then, should start doing.

Or, try to reduce the size of seedai and this will take faster time to cook properly and the chances of darkening will be less. If the oil is not sufficient, then, it will end up like hard seedais or kauduk, kaduk..

For all of yr informations, this time, made vella cheedai and before even the oil sound stopped completely, it was well cooked. When you take the seedais thro' yr laddle or spatula, will notice the difference between the cooked seedai & uncooked seedai.

These are the basic important points and the more you make, will know the correct method of taking out of the oil and other adjustments.

Hope this will help you a bit in future.

Friends,

Though it is a little late to inform you, but, a couple of points while making seedai to remember which was told by my grand mother.

1. While making balls, should not be any crack which is the reason for bursting. Make sure you are forming a ball like that.

2. After making balls, put it in a water absorbent like in white cloth; now, I recollected back in my home, my mother use to put the seedais in a big white cloth! Anyways, this will absorb water and water inside will cause the explosion.

3. Dry them out for an hr. Now, start making seedais.

Pls dont think that I am informing this after Krishna jayanthi is done. Unexpectedly, had a chance to talk to her and checked out with her if there could be any unknown points! Anyways, here it is..

Hi,
I made cheedai y'day using Mrs.Revathy Shanmugam's recipe in Festival recipes, it came out simply superb. I omitted the green chillies & added a tsp. of cumin seeds. Rest all, just correctly follow the recipe. Make the balls loosely [without pressing too hard], & spread on a double sheet of newspaper to dry for at least an hour.
Then fry in low - med. flame, Guaranteed no bursting !!
It was only bursting with crisp crunchy sounds while eating .
Well worth a try, friends .
Bye.

This is another version of seedai which tried (from an older version of Iyengar cookery book) alongwith my version for this Krishna jayanthi.

Seedai(second version):

Rice flour 1 cup
sesame seed 1/2 sp
urad flour 2 sp
salt 3/4 sp
coconut grated 2 sp
hing 1/4 sp
butter 2 sp.

Sieve the flours and mix all the ingredients slowly till the butter gets coated evenly with all the flours. Now, add water little by little knead into a dough. Care to be taken that there is no crack while forming balls.

Take a white cloth or kerchief and put the balls, dry them for an hr. could be an alternative method becoz we have not fried these flours.

Would like to mismatch for the next time both of the methods like frying the flours and drying out in the cloth for an hr.

This time, prepared a very small balls which looks very attractive and also easy to cook and many advantages. App., took a cup and came around 50 seedais!

I made balls half of the seedais with a single and the others with both of the hands, still no problem. After the oil is hot, put a batch of seedai. cook until the golden brown color or the oil sound disappears.

Adjust with medium or low fire according to the seedai color. Becoz, many people were telling here that the color came out dark, but when I was making, wondered becoz kept the vessel in a big burner and also kept a min at high flame while pouring the seedais; then medium and sim alternatively till the end, before taking them out kept in high. Still, the color was so uniform. I suggest all of you to use iron vanali until we get some experience.

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

A couple of days ago, Mrs.Revathy has shown making maida seedais in SUN TV; am yet to try her version. But, soon, will post all of her useful tips regarding gas adjustments etc. Certainly, it will be useful to all of us.

Thanks.

SUN'S recipes are as follows:

Instant burfi:

Milk powder 2 cups
cream 300 ml or 1 1/4 cup
almond, cashew 2 tbsp each
sugar 1 to 1 1/2 cup

Mix powder, sugar & cream beat well for 1 or 2 mts. Microwave for 5 mts(check in the middle). After 5 mts, check whether it is dry or not. If not, microwave for again a couple of mts or till you get the right consistency.

Transfer the sweet to a greased plate and flat it equally. Garnish with nuts & add cardamom powder. Cut into pieces. Enjoy!!

Points from me:

You can use non fat milk powder and instead of cream, substitute with 1 or 2 % milk, still the taste will come out nicely which is for sure. That is how I made.

In between, it was overflowing becoz of milk, dont know. So, for the first 4 mts, prepared in microwave and later, started making on the stove top and finished preparing the sweet.

Paruppu paniyaram:

Thoor dal 1 cup
par boiled rice 1/2 cup
salt
curry leaves & coriander leaves little
green chillies 4 to 5 cut
onion 1 small

Soak rice & dhal and grind together in between the consistency of nice & coarse. Ferment the batter, add the remaining things and proceed doing paniyaram.

Here are some basic kuzhambu & rasam recipes with a slight variation.


Vathal kuzhambu koozh:

Powder:

Dhania 2 tsp
thoor dal, channa dal 1 tsp each
pepper 1/2 tsp
fenugreek seed 1/2 tsp
hing
red chillies 3 to 4

Fry the above items in little amount of sesame oiland powder it nicely.

Seasoning:

Mustard 1 tsp
fenugreek seed 1/2 tsp
red chillies 1
curry leaves
any vathal.

Take thick extract of tamarind and add water with salt, haldi and allow them to boil.

Do seasoning, add vathal fry them well till the color changes. Pour this onto the tamarind koozh. Check for salt and add the powder or make it a paste with water. Boil for some time till it is thick.

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

Dhal rasam:

cooked thoor dal 1 hanful
tomato 1 small
salt, tamarind
jeera 1 tsp
pepper 1 tsp

Seasoning:

mustard 1 tsp
red chillies 3 to 4
curry leaves & hing
coriander leaves to garnish

Mash tomato in tamarind water. Grind raw jeera, pepper nicely with little water.

Season the above in ghee and pour them in the tomato mixture. Pour the paste too and check for salt. When the raw smell disappears, dilute the dhal with water and pour. Boil for a couple of mts and switch off.

If you feel the dhal is more, reduce to half handful of the same.
..............................

Tomato rasam:

Tomato 1 or 2 small
haldi & salt.

Fry & Powder:

dhania 1 tsp
thoor dal 1/2 tsp
hing
red chillies 4 to 5
fenugreek seed 1/2 tsp
pepper & jeera 1/2 tsp

Seasoning:

Mustard 1 tsp
curry leaves

Grind tomato coarsely; add water and make a liquid mixture. Put salt, haldi and let them boil.

Meanwhile, fry the above items except for pepper & jeera in ghee or oil until it is brown. Grind them with jeera & pepper. Put this powder to the tomato mixture. Add salt with enough water, boil and do seasoning separately. Mix both of them. once the raw smell is gone, switch off the fire.

Finally squeeze lime juice and garnish with coriander leaves.

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

Hi R,

For Kozhukattai dough, have you tried the store bought rice flour? If so, did it come successfully?

Thanks!

Hi Inimai,

Yes, of course, have tried store made rice flour for making kozhkattai in my as well as Mrs.Mano's method and both came out nicely.

Recently, I was told by my cousin that she had a minor problem with Swad brand rice flour, then, added more water than the required qty. After that, it came out ok.

Rgds.

Nutritious urundai:

Wheat flour 1 cup
thoor dal powder 1/4 cup(optl. moong dal powder)
peanut 1/4 cup
dry fruits mix 2 to 3 tbsp
crushed jaggery 1/2 to 3/4 cup
cardamom powder
dry coconut 3 tsp

Dry roast them separately till they are really hot. Mix all the flours together well and add 2 tsp of hot ghee with other ingredients. Start making balls using more hot ghee or milk.

But, if you add milk, it might not stay for a longer time.

Hi R
i tried out Dhal rasam and Tomato rasam the last two days and it tasted amazing.Thanks for a great recipe.

GVB

Hi R,

Thank you for the reply! I am goinng to try the kozhukattai outer layer accorfing to your recipe using the store bought rice flour. Any suggestions on the brand?


Thanks!

Thanks!

A while ago, some one had asked for disintegrating of vella seedai. As far as I know, excess of adding vellam might be the reason for it to come separately or if the syrup consistency is not right, could happen.

Lots of thanks for trying, gvb.

Hi R:
Made carrot rasam. Yummm!! thanks for the recipe.

Seetha

Friends,

There is a tip where read from a magazine about kozhukattai.

Those who are not very comfortable in making soppu, pls buy the lemon squeezer and grease it. Now, put a ball into it and press them, neat and uniform soppu is ready!!

Bye.

Hello Inimai,

Any brand should be fine, guess as you are going to buy the fresh flour. As mentioned earlier, my cousin had bought swad brand flour and was told that she bought it a long while ago.

This time, she has bought Lakshmi brand and according to me, any brand will do as I have not faced any problem in making kozhakattai.

Anyways, try in non stick vessel so that it will make the job easier and keep in extra hot water just in case and start with minimum qty instead of wasting the entire flour. Cover the dough with a wet cloth so that it will not get dry and similarly with kozhukattai too. If you cant knead the dough, try using hand blender ONLY when it is warm.

Good luck..

Hi R,

May I understand what soppu is???!!!...

Hi Dev,

Soppu is that the outer layer covering for making kozhukattai from the rice flour dough.

Rgds.

Hi R,

Thanks for your detailed reply!

Hi R
I tried "Carrot Rasam" yest and as u had said the color looked so inviting and the taste was truly delicious.I think the rasam series u have posted is a must try!

GVB

Thanks, GVB for yr appreciation..

A couple of rasam I am intending to post..

This is a rasam powder where learnt from my friend and prepared thakkali dhal rasam using the below said powder and it was simply superb.

Rasam powder:

Red chillies, dhania, thoor dal 1 karandi each or any measuring cup
pepper 3/4 karandi
jeera 1/2 karandi
fenugreek seed 1 tsp
kadugu 1 tsp

Dry roast all the above and grind nicely.

Now, prepare rasam as usual and substitute this powder. Not any special ingredients are necessary other than the above powder.

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

This garlic rasam learnt from my cousin where it is very simple and thin rasam. Those who want to drink rasam with an appetizer, definitely, go for this.

Garlic rasam:

Garlic - 1 whole (10 pods)
Tamarind - 1 lemon size
Tomato - 1/2
Jeera - 1 tbsp
Pepper -1/4 to 1/2 spoon
Red chillies - 2 to 3 nos
Curry leaves - a handful

Tempering:

mustard 1 tsp
hing 1/2 tsp
red chillies 1(cut into halves)

Just powder raw jeera and pepper first in the mixie. Add red
chillies, curry leaves and 4 garlic pods and grind them together. Do not add water and the powder has to be coarse.

In a kadai, add oil or ghee and temper the given ingredients. Pour tamarind water, tomato and let them boil for some time. Put the remaining garlic pods after slightly smashed with hands and boil it until the raw smell disappears or the garlic gets cooked softly.

Add the prepared powder and boil for a minute and turn it off. Those who want it to be thick, can add diluted dal water.

Another rasam variety which is known as...

Mor(buttermilk) rasam

tomato 1/2 big
butter milk 1/2 cup
water 1 cup
hing 1/2 tsp
curry & coriander leaves little
sambar powder 1/4 tsp optl.

fry in oil & grind:

dhania, channa dal, thoor dal 1 tsp each
pepper jeera 3/4 tsp
red chillies 2 to 3
dry coconut 2 tsp

Fry in oil and grind adding little amount of water.

Cook tomato with water, salt, hing, leaves, sambar powder boil. Can prepare without adding sambar powder too. After it boils well, add 1/2 cup buttermilk mixed with the ground paste, boil for some more time.

Another way of adding tomato is to grind it with the said ingredients and proceed. The above measurement is to let you know about the ratio of water & butter milk; if you take too much of butter milk, will end up like mor kuzhambu. Based on this ratio, adjust the qty while you make.

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

Hi R
Today it was "Garlic rasam" at my house and it is soooo yummy!
Am enjoying all your Rasam delights.

GVB

GVB, it is indeed my pleasure!!

Hello R,
I really appreciate your thread, the recipes sounds very promising..my only request is me and others like me who are not familiar with tamil terms cannot understand the whole recipe....can you please give the equivalent terms in Hindi / English...I know some times it is difficult but your effort will never go un appreciated...many thanks for publishing the recipes ...This week end I am looking forward to make 'Garlic-Rasam'..I am sure it will come out well...will let u know..Thanks

This week's tested contribution of SUN..

Curd roti:

Bread slices 3
curd 1/2 cup
milk 1/2 cup
sugar 1 tsp otpl.

To grind:

coriander leaves 2 tbsp
green chillies 4 (2+2)
coconut grated 2 tsp
salt

Grind the above ingredients nicely. Keep aside.

Seasoning:

sambar onion 1/2 cup ( cut)
raisins 20 g
urad dal 1 tsp
mustard 1 tsp
oil & salt.

As per the recipe, the crust has to be removed; but, it is upto you. Apply chutney on the bread's one side. Close it with other bread. Keep aside.

Heat oil, add seasoning ingredients except salt and fry well. Meanwhile, beat curd, sugar, milk, salt well and garnish with little coriander leaves.

Now, take the bread cut into diagonal halves. Arrange on a plate(will be a triangular shape) and pour the curd mixture on top of the bread slices. Pour this liquid mixture 10 mts prior to serving. Decorate with more coriander leaves or grated carrots.

You can even refrigerate the curd mixture and at the time of serving, pour the curd onto the bread which will be nice to eat during hot summer.

Ideal snack for adults too becoz of no oil!

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

Navadhania dosa:

Raw rice 50 g
Sprouted navadhania(9 grains) 300 g
onion 1
ginger 1 piece
jeera 1/2 tsp
green chillies 1 to 2
salt & oil

Soak rice in water for 2 hrs. Sprout the grains overnight. Grind rice, chillies with salt finely. Add the sprouted grains like wheat, ragi, channa, chowly etc. and grind nicely. Make thin dosa applying oil at the edges.

Nutritious dosa is ready.

Points from me:

If you cant find the nine grains, can even prepare with a single sprouted grain like black channa alone which I did. In order to get the full nutrition from the sprouted grain, rice has included in the least ratio.

About grinding, it can be even coarse; but, will come out like adai. So, I opt for nice consistency. If you cook in high fire and then change into medium fire with some patience, becoz of black channa, the dosa came out with a real crispiness.

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

Thanks a lot, ash. As far as I know, have been using English words too other than the tamil words. Still, will be wide awake in future while mentioning.

Rgds.

Hi R:

Do we get navadhania grains ready made at the store? I have seen it only for pooja purposes. Pls clarify.

How much time does the grains take to sprout? Pls give measures in cup R. Too many requests. Thanks for your patience!!

Seetha.

Hi Seetha,

I was told by my cousin that the navadhaniyam packet is available near the pooja items in Indian stores where I also saw; but, forgot. So, use to buy separately and do sundals etc.

But, yes, it is available as mentioned in a small pack. I dont think that we can make from that size for a family. Otherwise, you can buy whatever prefer, separately.

Also, am not sure how long kollu, mochai, thuvarai will take to get sprouted? The standard items I use to prepare sprouts are black channa(2 days), green moong(1 day), kaaramani(1 day), whole wheat (1 day); rest of them, incl. white channa sometimes, the sprouts will come, but,most of the times, a bad smell will also coming out before the sprouts comes out. You can even try with green or white peas. I have black whole urad and am yet to try. Ragi is also easy to prepare sprouts; in a day itself, will come out where I saw my mother making.

In the recipe of navdhania dosa, she did not include kollu and remember seeing the other items like moong, ragi, kambu, channa etc.

Abt the qty, I tell you approximately ....

rice 1/4 cup
sprouted navadhaniam 1 1/4 to 1 1/2 cups

Hope this helps you.

FYI, I prepared dosa with a quarter cup of rice and 1 cup of sprouted black channa only.

Nowadays, in NJ, the sprouted moong pack alone is available in the counter section or freezer section!! But, you can prepare them at home, just an info., that is all.

I made garlic rasam and itturned out good.
Thank you