SUN TV & Other Recipe Collections

Hi R,
I was keen on trying the Iyengar Rasam powder, but how to measure 75gms. , 40gms. etc. !!! Did you use a kitchen weighing scale? I don't have one, so what alternative to measure ? And what chillies yu used, can you tell please ?
Thanks.

Hi Indu,

I dont have any weighing scale; always find it from any site's "measurement & weight" section(even for sweets) and also yielding good results. Here, for the last few ingredients, since it is already in smaller qty, you can use yr own approximate measurement.

FYI, reduced the qty of dhania becoz I always want the rasam powder to be red in color.

Fenugreek......... 60 gms < ½ cup
Jeera............ .....70 gms >1/2 cup
Black pepper...... 45 gms 1/3 cup
Dhania .......... ...150 gms 1 ½ cups
Salem chillies.... ...75gms ½ cup
Bedagi chillies.... ..75gms ½ cup
Mustard........... ....15gms 3 tbsp
Real Asafoetida....2 pinches
Curry leaves...... ..2 sprigs
Turmeric ........ ......1/2 tsp
Cooking oil............1.5 tbsp

Forgot to tell abt chillies; used our regular chillies and the taste is also absolutely great.

Bye.

Hi friends,

This sweet is called Kamalbogh where got it from a tamil magazine and also read that it is Archana sweet's one of the famous. To my surprise, saw the same sweet with more petals in Krishna sweets web page.

So, thought of sharing it with you all; before that, tried during last Diwali where my kids loved it the most.

Kamalbogh:

Cashew 1/2 kilo
Badham 1/4 kilo
Pista little
sugar 3/4 kilo
kesari powder red 1 pinch

Soak cashew & badham separately in water. Grind them like idly batter consistency separately. Take pista and powder it without any water.

With the cashew paste, add 1/2 kilo sugar and pista powder, mix well. With the badham paste, add the color and 1/4 kilo sugar mix well.

Stir both cashew mixture and badham mixture separately till it is becoming thick(wetness should not be there). Now, keep them aside separately.

Once it is cold, take cashew mixture in a ball form and pat it in yr palm(maximum size shd be the palm). Take badham mixture ball as a gooseberry size, stuff it in the cashew mixture, close it and make a ball.

Take a dry knife and dip in little cold water and slit it across(like a plus). Now, if you hold the bottom portion, the four sides you can open as a petals(but be careful, otherwise, the entire thing will come off). NOw, it will be like a lotus which is KAMAL BOGH.

Some points from me:

Though it looks like a long procedure, it is simple. In the first half, cooking job is very simple and while cutting, you have to be careful. Instead of 2 slits, you can also make 3 slits so you will get 6 petals which I saw in Krishna sweets web page.

While opening the petal, try to open it maximum. Becoz it will start bending a bit after some time and u will not get the proper shape.
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To see the picture of kamal bogh, visit this URL. But, this picture has all kinds of sweets; it is at the corner and looks like a flower. Enjoy!!

http://www.srikrishnasweets.com/prod...asp?swtID=1185

Hi R,

Where to get bedahi chillis in usa and is there any substitute for bedagi chillis.

What is salem chillis?

Hi R
Tried "Andhra potato curry" y'day.It was awesome. :thumbsup:
I feel we can prepare other kizhangus/vazhakai the same way.. a new taste and minimum use of oil ,cos no deep frying/roasting.

What's your opinion?Any tips?

Regards
Sowmya

hi Sowmya/R,
in which thread is "Andhra potato curry " posted? :?:

Hello vm,

http://forumhub.mayyam.com/hub/viewt...t=3243&start=0

Visit the above URL and Nichiro has explained about Bedagi chillies.

Sorry that I dont know where it is available in USA becoz I substituted with our regular red chillies, as mentioned earlier; but, really got impressed with the rasam powder taste with the normal chilly itself!!

Hello Sowmya,

Good to note down about the potato curry. Sounds a good idea about the substitution.

I dont have any tips; but, do have a few variations based on these ingredients(not from SUN TV)to do potato curry or simple potato rice. Will let you know soon..

And, will post a couple of more dry potato version curry which is also equally good(from SUN TV.)

Bye.

Hello di,

This is the one you are asking for:

Andhra potato curry:

This curry tastes really good and totally different from our usual onion, tomato etc. etc.stuff...

channa dal, thoor dal & dhania 1 tbsp each
red chillies 3 to 4
sesame seed 2 sp
pepper 1/2 tsp
jeera 1 tsp
curry leaves 1 sprig

Dry fry dals, chillies and after few mts, add sesame seed, pepper, jeera fry more; finally, add curry leaves, stir and when it is cold, powder nicely.

Main ingredients:

Potato 4
garlic 2 flakes
onion 1 med.,
curry leaves 1 sprig
salt
coriander leaves

Heat oil, add finely cut garlic flakes and when the color changes, add onion. Once it is brown, add curry leaves and cubed shaped cooked potato with salt. Mix all of them well. Add 2 spoon of the roasted powder from the above and mix well with the curry.

Garnish with curry leaves and enjoy with any rice/roti.