SUN TV & Other Recipe Collections

Hi R
Tried "malli paneer kurma" today and loved the taste.Thanks a lot for the wonderful recipe.

Regards
Sowmya :D

Thanks, Pooh & sowmya for trying...

This week, a couple of capsicum dishes coming from SUN..

Stuffed capsicum:(Mrs.Revathy's version)

Potato cooked 2
onion 2
tomato 3
cooked chickpeas 1 cup
capsicum 3
garlic 3
ginger paste 2 tsp
green chillie or paste 1 tbsp
chilli powder, dhania powder & garam masala 1 tsp each
lemon juice
coriander leaves & salt.

For stuffing:

Heat oil, add onion, ginger, garlic & chilli pastes, saute. Add tomato, all powders, salt mix well. Once done, add boiled & mashed potato, mashed chick peas mix well. Preferably, if there is no water. Check for salt.

Garnish with leaves & squeeze juice.

This is an excellent side dish for rotis too.

Now comes to the capsicum part...As per the original recipe, wash and wipe it. Remove the top portion like a lid and deseed the inside portion completely. Stuff the potato mixture inside by pressing it well.

How to cook:

Heat 2 tbsp of oil, add stuffed capsicum, close the vessel. Keep in medium fire, cook for some time. Sprinkle some water, turn to the bottom and close the vessel again, cook for 5 mts.

Check whether the capsicum is soft, turn off the fire

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Suggestions from me:

1) If you dont want to use oil, after stuffing, steam cook for 5 to 8 mts or until it is soft.

2) I was told by my cousin that before stuffing, after removing the seeds, boil the capsicum alone in hot water till soft. Now, do the stuffing etc.

3) Better to buy smaller size of capsicum as it is very heavy to finish for a person to finish the entire veggie. After deseeding, cut the veggie into halves and cook, stuff which is easier to serve or eat.

4) Important point is adding salt to capsicum-if you are boiling the veggie, boil it in salt water. Otherwise, sprinkle salt water if you follow the original recipe(but, capsicum does not take salt in this way).

Or else, make a paste of ghee or oil with pepper powder & salt. Apply the paste on and inside the capsicum.
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Another stuffing for capsicum or
Capscium fried rice:

Capsicum red, yellow, green 3 nos.
rice 1 cup
cabbage 1 cup
beans, carrot 1/2 cup
green chillies 1
ghee 3 tsp or oil
tomato sauce 2 tsp
garlic ginger paste 1 tsp
pepper powder 1 tsp

Heat ghee, add pastes, chillies, cut veggies, pepper powder & salt. Mix well. Sprinkle some water to get cooked. Once done, add cooked rice, salt & coriander leaves mix well.

As told earlier, stuff rice inside the cooked capsicum and pour sauce on top.

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

Hi R,

Can u plz tell me which brand is good for making Paratha n Naan?.I use Gold Medal.

Rgds,
sk

Dear R !
i made mullangi kootu and it was very nice.Thank u very much for the recipe.
Regards Foodlover.

Hello sk,

Sorry to tell you that have not tried making parata or naan at home, so cant help you..

Rgds.

You are welcome, foodlover..

Here is a couple of recipes which happened to learn from a caterer who runs a mess.

Idly sambar:

Thoor dal, moong dal 1 laddleful each
eggplant 2 small
tomato 1
green chillies 5
salt 1 tsp
coconut grated 3 tsp
saunf 1/4 tsp
tamarind
onion 1

Cook dals separately and boil eggplant, tomato & chillies adding some water. When they are half done, add onion and cook for some time.

Grind coconut with saunf into a nice paste. Now, mix the cooked dal & veggies mixture together. Add the paste, tamarind and stir well and mash them with back of the laddle roughly. Allow them to boil for some time.

Season in oil with mustard, curry leaves and pour onto the sambar.
......................

Kaara kuzhambu:

onion 1 cup
tomato 1
garlic 1/2 in no.
sambar powder 1 tsp
tamarind, salt

Dry fry & grind:

pepper, jeera & mustard 1 tsp each
thoor dal 2 tsp
fenugreek seed 11/2 tsp

Dry fry and grind nicely the above ingredients.

Season in sesame oil with mustard, cut onion and saute well. When the color changes, add cut tomato(can use tomato paste too) and the garlic flakes, fry well till they all done. Add sambar powder and tamarind juice with salt. Boil in the medium fire.

When it is half done, add the powder and allow them to boil for some more time.

Optionally, can add rice flour for the thickness. Do not mix the flour with water; instead, take a laddleful of kuzhambu and mix with flour, pour into the kuzhambu. Will find the difference.

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

Hi R
Prepared dhal rasam a couple of days back and garlic rasam today.Both turned out very good :thumbsup:
Thanks
Regds
Sowmya

Hi R
In the Idly sambar recipe you have recently posted you have asked to add onions directly to the boiling vegs.
So there is no need to saute them?Direct boiling is it?
Please let me know.

Regds
Sowmya :D

Yes, sowmya for the idly sambar query and thanks for the feedback on rasam.

Hello Moderators,

R is doing a fantastic job with her whole-hearted sharing of the recipes. It would be very nice & fitting if this thread also was made a 'sticky' one ... Surely her prompt & sincere advises/help to fellow hubbers & her dedication deserves it , I feel.

Cheers,
Yamuna.

Hi R
Prepared "Idly sambar" today and we loved the taste.
Thanks for a great recipe.

Regards
Sowmya :D

Quote:

---

Originally Posted by Yamuna

Hello Moderators,

R is doing a fantastic job with her whole-hearted sharing of the recipes. It would be very nice & fitting if this thread also was made a 'sticky' one ... Surely her prompt & sincere advises/help to fellow hubbers & her dedication deserves it , I feel.

Cheers,
Yamuna.

---

I second Yamuna. This thread infact deserves to be a sticky one.

CI.

I second (third)Yamuna!! This Thread deserves to be a sticky one!!

Seetha

Hi friends,

I am so stunned on seeing yrs' support & appreciation which you shower on me!!

No offense, but, yr comments are much better compliment than getting a sticky thread.

Anyways, thanks thanks a lot once again..

Rgds.

Hi CI,

Can you pls post the recipe for Mysore rasam?...

R, I guess U don't mind me posting this request here...:)

Hi all,
pls find an updated recipe index at page 1. It contains the index of recipes upto page 15. The rest of the index will be updated soon for easy reference. Pls gie ur comments /suggestions in this regard. If it is useful,we can try to create an index for the other popular threads too.

Hi dev
It's a very good idea to have an index of the recipes. It's very nice of you to create an updated index.Great going..

Regards
Sowmya :D

Hi R
Hearty Congrats.It was a great pleasure to see the "SUN TV " thread "sticky" early in the morning.

Thanks DEV for your prompt response.

Regards
Sowmya :D

Hey..congrats R!!!

Thanks Sowmya, CI, Kavitha, Yamuna, Seetha & other friends.

The majority credit goes to you all and hoping to maintain the same here in future too.

Thank you, Dev personally and it is really my pleasure if CI or others post a recipe here as it is everyone's thread too.

Will update the index as and when I find time.

Rgds.

Congratulations R,
It takes lot of dedication, patience to do what you, Mrs.Mano are doing. I found out that I have very little of both after seeing you both's work. :roll: :oops:

Good job.

CI.

Hi R,

Do you have any recipes with soya beans?

hey R
congrats. Keep up ur good work.

Bhargavi.Raj

R, Congrats on your thread becoming sticky.

I happened to make Godhumai Halwa for my husband's B'day (as per the recipe from Meenakshi Ammal's "Samaithu Paar" cook book) and Pattani Masala from Mallika Badrinath's recipe collection . It turned out great. I am not sure if this is the correct place to share this information.. however I am willing to post it in case anyone's interested. Please let me know.

- D

Hi R
Hearty Congragulations on going sticky.Looks like i missed all the action.

GVB

R, COngrats on the thread becoming sticky... :thumbsup:

Dear R !
Congrats ! you deserve it !Keep up the Good work !
Regards Foodlover

Thanks, foodlover,anitha, bhargavi, gvb & D.

Nothing would have happened without you guys, so have to thank you only.

Rgds.

CI, if you see in that way, then, have to say that you are my leader & yr thread is my motivation!!

Hi arrecipes,

My mother used to make soya dosa, soya vada & add the granules to all kinds of kootu; you can prepare sundal. As Mini had mentioned in Food SOS thread, can make soya gravy like channa masala.

Similar to rasavangi, you can prepare with kathiri soya gravy(south indian style). While you make aval or rava upma, alongwith veggies instead of peanuts, can add cooked soya for a change.

If you want any of these recipes, let me know; will post them.

Since it is not coming out softly, dont buy it nowadays. If you are happy with the texture, let me know so that will start buying the same.

Hi D,

Will you pls post Mrs.Meenakshi ammal's godhumai halwa whenever find time? As I have Mrs.Mallika's gravy cookery book, pls post the former alone.

Thanks for sharing at the right time!!

Rgds.

Hi Dev,

Many thanks to you for updating the first page. Of course, it is really useful. Everytime pressing each & every page number was a tedious job.

Long time back, I posted a query related in SOS section and thought that no one responded for the same. Now, I got the answer and million of appreciations from my end.

Rgds.

Hi all,

I've updated the index for all recipes posted so far... Hope it'll be useful to U all... Use it & let me know ur suggestions/feedback...

Thanks DEV... :D

congratulations R! on ur thread turning 'sticky'!

regards,
rain

Godhumai Halwa

(Recipe taken from Meenakshi Ammal's Samaithu Paar cookbook)

Whole wheat - 2 cups
Cane Sugar - 5 cups
Ghee - 1.5 cups
Cardamom powder - 1.5 tsp
Saffron - a pinch
Milk - 2 tsp
Water - 1.5 cups
Orange food color - a few drops
Cashew nuts - 20 pieces
Almonds - 1 cup

Method

Soak whole wheat overnight. Grind with warm water and extract milk three times (as you would for coconut milk).

Let the wheat milk stand for 5 hrs. The milk will separate out into a thick portion at the bottom and a clear liquid on top.

Throw away the clear portion. Save the thick milk.

Make sugar syrup to one thread consistency by adding 1.5 cups of water to 5 cups of sugar on medium heat.

Soak almonds, peel and grind into a thick paste.

Add almond paste to wheat milk. Beat well and add this mixture to the sugar syrup. Stir constantly on medium heat until well combined. Add food coloring.

Now add ghee one ladle at a time, stir constantly. Wait until ghee is absorbed and continue to add more ghee. Repeat this process until the mixture is thickened and will form a ball around your wooden ladle and won't absorb any more ghee.

Add cardamom powder, roasted cashew pieces and saffron soaked in warm milk mid-way through the previous step.

Once you complete adding all the ghee and you see the halwa spitting out ghee (they call it "nei kakkarathu" in tamil) transfer the mixture to a greased tray. Pat it and let cool.

Tips:

I left out the saffron (because I didnt have any). Used a non-stick pot and a wooden ladle. Although the wheat milk extraction was painful, the taste made it worth all the pain (My husband claims more so, as he is the one emptying the tray full of halwa. I just had a teaspoon full :( )

Enjoy!

- D