suvai ka enna marandhuteenga :(
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suvai ka enna marandhuteenga :(
Quote:
Originally Posted by suvai
NOV anneh, thank you very much for the tips for
boiling potatoes.
I normally will dip it in cold water as soon as it is boiled.
Now I will follow your style.
Thanks anneh, take care, Kugan98
Tamby, I only know how to make South Indian mixture.
It consists of combining fried channa dal, peanuts, cashew nuts,fried rice flakes, omapodi, boondhi, ribbon pakoda, fried curry leaves and coarsely ground dry red chillies.
Let me know if it is the one.
I will post the recipe.
Note: Amma yaaru omapodi ellam seivangga? :roll:
Suma jokku, Take care, Kugan98
Suvai nga ungga post eppayum oru kalakkal thaan.
Thanks Suvai nga for making the thread lively.
Suvai nga the sweet can be kept in the fridge for about 2 weeks. Very yummy taste, ahnnal calorie thaan :lol:
What type of chutney do you want Suvai nga?
i think basically we have lot of chutneys in our thread.
Take care Suvai nga, Kugan98
That would do akkaQuote:
Originally Posted by kugan98
Pls post the recipe :slurp:
Tamby, I will post it soon.
Kugan98
:notworthy: :ty:Quote:
Originally Posted by kugan98
[tscii]Crazy, here is a special garlic potato recipe for you.
The speciality of this dish is the rich garlic aroma.
Thanks, kugan98
GARLIC POTATO
Ingredients:
300 grms potatoes
7 pips garlic smashed
1 big onion sliced
1 big tomato chopped
2 dry red chillies cut into pieces
¼ tsp turmeric powder
½ tsp coriander powder
1 ½ tsp chillie powder
½ tsp aniseeds
1 sprig curry leaves.
1 tbs oil
Salt to taste.
Little chopped coriander leaves
Method:
Par boil the potatoes with salt, skin and cut into
Chunks. Deep fry in oil till lightly brown, remove.
Heat a wok with the oil, add in the aniseeds.
Let them splutter, add in the smashed garlic pips.
Sauté well, till a nice aroma comes.
Add in the sliced onions and sauté again, till the onions
are lightly brown. Add in the curry leaves.
Add in the turmeric, coriander and chilly powders.
Stir the powders well so that they are well mixed in the oil.
Now add the chopped tomatoes, salt, sprinkle little water and
cook till the tomatoes are mushy.
Add in the fried potatoes and toast well.
The potato pieces must be covered with the gravy.
Taste for salt and remove, garnish with the coriander leaves.
Serve as a side dish.
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[tscii]MIXTURE:
Ingredients you’ll have to Prepare for the Mixture:
5cups of Omapodi
3 cups of Boondi
1 cup of ribbon pakodah
1 cup fried channa dal
½ a cup of raw Peanuts
¼ cup cashew nuts
3 cups Beaten Rice/ Aval
2 tsp coarsely powdered red chilly ( more if you like)
salt powder to taste
2 sprigs curry leaves
PS: the quantity of Omapodi, Boondhi , Beaten rice can be increased or decreased according to your needs
OMMAPODI
Ingredients:
2 cups gram flour
½ a cup Rice flour
1 tsp finely powdered ommam
¼ tsp asafetida
Salt (1 tsp or +/-according to your tastes)
Oil for deep frying
Method:
Mix salt, powdered ommam and asafetida in half a cup of water.
Sift gram flour and Rice flours in a bowl and add the prepared water to it little by little. Knead well (may add a little more water if necessary) to make soft smooth dough. The dough should be like a chapatti dough consistency neither too hard nor too soggy.
Heat enough oil for deep frying (maybe more than 3 cups) and reduce it to medium high.
Fill up a murukku press with the dough and use the plate with small minute holes (for omapodi ) to press out the omapodi in the oil. Fry until slightly colored and turn it over.
Remove and drain when it is crispy and uniformly colored.
Crush them when it comes to room temperature and store it in an airtight container.
RIBBON PAKODA:
Ribbon pakoda is made the same way as ommapodi.
Use the ribbon pokoda disc in the murukku press.
FRIED CHANNA DAL:
Soak the channa dal for about 2 hours.
Drain the water and deep fry in oil, drain and keep aside
BOONDHI:
Ingredients:
2 cups Gram flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp oil
Ghee/Oil for deep frying (approximately 4 cups)
Method:
Mix the salt and baking soda along with the gram flour and add oil and knead until you get a crumbly mixture.
Add water gradually, so that you get a smooth batter (like the Dosa batter consistency, it should be neither too thick nor too watery but should have a smooth flowing consistency).
Heat ghee or oil in a wok, on medium flame; pour the mixed batter through a boondi maker by spreading the batter with a spoon or a spatula so that small drops of boondi fall in the ghee.
Fry until they become crispy. Drain on a paper towel and do the same for the rest of the batter.
Keep aside for the mixture.
BEATEN RICE (AVAL):
Fry the beaten/flattened rice flakes until crispy (always on medium flame) and keep aside.
Deep fry the peanuts , cashew nuts and the curry leaves and keep aside.
Sift together the chilly powder, salt and (given under the ingredients of mixture) in a separate bowl.
Gather all the fried Omapodi & Ribbon pakoda (crush them into small pieces), Boondi, the beaten rice , fried channa dal, the curry leaves , cashew nuts and the peanuts together in a large bowl or vessel.
Sprinkle the chilly/salt/ powder on it and stir it all together and let it come to room temperature before storing it in air tight containers.
wow thanks akka, i shall try it this week, (well ask amma to do it :lol2:)
:bluejump: :redjump: :boo:
I have a completely different method. It will be so :slurp: that you can eat it on its own.Quote:
Originally Posted by kugan98
Will post later...
PS, today we made ladoo & boondhi mixture at home... the boondhi for mixture is the same as K's... The cook said too much soda & the boondhi will be too oily... so take care... also the consistency of the batter should be such that once u pour it into a ladle with holes, it should flow on its own forming nice round boondhi balls in oil... if it's thick, it won't flow on its own & U have to press it witha spoon... if it's too thin,it'll flow fast & won't form proper round shaped boondhi... In such cases, add more flour or water & adjust the consistency...
to the boondhi add fried pottu kadalai, peanuts, cashews,curry leaves,aval(just put a handful in a big ladle with holes.dip in hot oil & take out immediately). Add salt & pepper pwd & mix well. U can add other seasoning like chilly pwd, black salt, powdered sugar,chaat masala, citric acid crystals powdered etc... idhula ungalukku edhu pidikumo add pannikonga... I like mine wih salt,pepper & asafoetida...:thumbsup:
thanks dev,
but boondhi ladoo is very heavy right? :roll:
Any I will ask my mum to try it :P
yes, it's heavy... we also made coconut obittu & badam burfi...ellam calorie rich... But 1 ladoo mattum thaan saapiten...;) Now u know y I reduced the weight loss target...:lol: Anyway, we have some function here & it's supposed to be distributed among friends & relatives...Quote:
Originally Posted by PARAMASHIVAN
I don't have a proper recipe for boondhi ladoo coz i joined the kitchen only when the ladoo was half done... Since U asked for mixture recipe, I made a not of how the cook prepared it...:)
thank u nga kugan...i have had glutinous rice with mango & coconut milk...it is a thai recipe...mudinja onga thai friend kita ketu recipe podunga...not sure if u have already......wondering!..thanks in advance ngo!
selvi how is yr son doing? hope he is feeling much better...& the pain has subsided.
aarthi here is my parupu podi for u:
Thuvaram parupu - 1 cup
Kadali parupu - 1/4 cup
ulutham parupu - 1/4 cup
black pepper - 2 tsp
red chillies - 4 or more according to your taste
perungaayam & salt according to your taste.
dry fry everything seperately till golden brown.....allow it to cool & then grind it to a powder.....enjoy it on hot rice with nallennai or ghee....;-)
NOV anneh, we are all waiting for your ribbon pagoda recipe.
I think I too have posted a different version of the recipe.
Let me check first. Thanks, Kugan98.
Dev, thanks for the mixture tips.
I usually do boli with channa dal.
What is the purnam like for the coconut obittu.
Let us know if you know.
Thanks, Kugan98
Suvai nga I at times make the Thai glutinous rice with mangoes and coconut milk.
I am not sure if I have posted the recipe.
Let me check and see, or I will post it soon.
Thanks for the paruppu podi recipe.
Aarthii ma I completely forgot about that.
O.K Suvai nga thaan super recipe potutaangga.
Enjoy aarthii.
Take care Suvai nga, Thanks, Kugan98
Friends, as I told you all that, a close relative passed away on the day of bajan.
Well tonight is the prayer day, as per Malaysian tradition, either you have to buy flowers, fruits or cook something for the prayer.
The whole morning, I was cooking channa dal boil, layered agar-agar, hot sambal and mothagam.
I will be leaving to their place by 5 p.m, have to stay overnight.
Come home early morning, cook something for the lunch and back to their house till about 2.p.m
I will be tired when I come home.
I will just post the pictures of the layered agar-agar and the boli that I made.
Later I will post the recipes if anyone is interested.
i have already posted the recipe and pictures of mothagam
and hot sambal.
Thanks, take care, Kugan98
THE LAYERED AGAR-AGAR:
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http://img256.imageshack.us/img256/4...yeredagar2.jpg
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THE CHANNA DAL BOLI:
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http://img197.imageshack.us/img197/884/img7643i.jpg
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Here is my version of Ribbon Pagoda.
Ribbon Pakoda
Ingredients:
1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.
Method:
In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.
Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate. Squeeze the dough through the press directly into the hot oil. As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight containers.
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suvaika,thanks a lot for the paruppu podi.will give u the feedback soon.Quote:
Originally Posted by suvai
Thanks a ton suvaika.
selvika,h r u?what happened to ur son?How is he doing now?Quote:
Originally Posted by suvai
kuganka,thanks for the agar agar ,boli,ribbon pakoda.
Ur boli is really a very nice recipe kuganka.I have tried it several times.
Thanks kuganka.
Suvai nga, I found the recipe, here it is:
THAI MANGO STICKY RICE
Ingredients:
1 good ripe mango peeled and sliced
1 cup glutinous rice soaked
1 cup coconut milk
2 tbs sugar
A pinch of salt
Method:
To Steam The Rice:
Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.
Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy.
Place sticky rice on a small plate . Arrange the mango slices around.. Spoon the rest of the coconut milk on top of the mango and sticky rice. Enjoy
:lol:
THAI STICKY RICE:
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Selvi, hope ur son is feeling better now... hope the wound is getting cured fast...TC...:)
K, coconut pooranam is shredded cconut lightly roasted . Add in lil achchu vellam or urundai vellam to avoid the coconut sticking to the pan towards the middle of roasting.This will help in easy grinding also. Then grind it roughly so that it's easy to pat obittus but make sure u don't make it into a paste. Add powdered sugar to taste & white ellu. Mix well & prepare bolis.
U can also add the sugar towards the end of grinding . tht will make the mixing easier.
1 coconut will yield around 10 obittu.
Aarthii ma, thanks for your nice feed back.
I got to go now.
See you all later, Take care, Kugan98
Dev, you have come in.
Thanks for the recipe Dev, I will try it out once.
Thanks, Kugan98
Selviem, how is everything at home.
How is your son doing now?
I pmed you about your son, since there was no
reply, I thought that you must be busy.
We are all anxious to know about your son.
Give him our best regards.
Take care Selviem, drop in when time permits.
Take care, Kugan98
This is my mum's version. Satisfaction guaranteed. :slurp:
Quote:
Originally Posted by Oldposts
kugan nga....thank u for the sticky rice recipe.....try pannitu solaren...i have to go to the asian market to get the glutinous rice...;-)
yr ribbon pakoda also sounds similar to how i wld make.......:-)
naan ketkanum nu irunthen dev for the pooranam neenga kettuteenga..;-) thanks dev...but procedure the konjam doubt....coconut fry pannitu adding the rest & then grinding....wldnt it become sticky? & watery? right measurement/method kodukareengala please?....amma recipe ya ila onga recipe ya?
nov ngov......never heard of adding ulunthu/onion to ribbon pakoda....i have noted it down....naan frying panna maaten...but going to give this recipe to a friend to try it
:mrgreen: :mrgreen: :mrgreen: apadiye...naanum suvai suvaichiduven :noteeth: :noteeth:
thank u & mom for the recipe nga nov!
kugan nga....yr menu for the function looks really yummy!...i am sure they are all going to enjoy it.....:-)
friends,
today we removed the stitches, he is doing fine. tomorrow only i have to give him head bath. by god's grace he is keeping good.
thanks for all of u
kugan,
recd ur PM, sorry i am not able to reply.
i conveyed all ur wishes to him. he was so happy. he didnot cry while removing the stitches (poor guy). coz we all told him BRAVE BOY from the beginning. so he is maintaining that.
i will post my version of mixture soon.
ribbon pakoda, i use garlic and little urad dhal powder, it is very tasty. never tried with onions.
Suvai, procedure is what I saw yday... cook senjaanga... Coconut boli is very common in kongu region...I guess it's coz of the abundance of coconut trees here...I'll get the proper recipe from amma & let u know...
Coconut obittu/boli filling:
Cococnut grated - 1 cup
Powdered Sugar- 1/4 to 1/2 cup depending on taste(u can use a combi of refined sugar & vellam for better taste)
cardamom pwd
ellu(tiL)- 1/4 cup (roasted till golden & roughly crushed)
gooseberry sized) achu vellam or urundai vellam crushed
In a heavy bottom pan roast the coconut on low flame along with the berry sized vellam until the coconut becomes flavourful. Don't let the coconut change color.
Grind the coconut roughly. don't make it into a smooth paste. Do not add water for grinding.
Add the sugar to the coconut & grind it for another few secs...say 5 secs or so.
transfer to another vessel & add in the cardamom & til. mix well.
Make small balls & use as a filling to make boli.
Boli cover:
Add water,lil salt(optional) to maida & mix. Add gingelly oil liberally to form a smooth dough. The dough should be loose(ie easily stretchable) but shouldn't stick.like parotta dough.
Take a small ball of the dough. flatten a bit & place the filling. Cover with the dough & flatten(use ur hands for flattening) on an oiled banana leaf or plastic cover.
transfer the boil n to a heated tava & cook on medium flame until golden. Add more oil if req but usually the oil in the dough would do.
Aarthi,
here is my mom's version of paruppu podi.
toor dhal - 1 cup
black pepper - 1 tsp
dry red chilly - 2
garlic flakes - 6
fry all the above in a tsp of oil, till nice aroma comes out of it, add reqd salt once it comes to the room temperature, grind it and store it in an air tight container.
paruppu podi:
--------------
my friend's version. she makes this for travelling purposes.
kadalai paruppu - 1/2 cup
toor dhal - 1/2 cup
urad dhal - 1/2 cup
dry red chilly - 1 cup
fry all the above in a dry pan, add reqd salt and grind it nicely, to this add 15 flakes of garlic and grind it.
Store this in an air tight container , whenever needed in a pan add gingelly oil, add this powder, when it cooks (porinthavudan) switch off the stove and apply this mixture either in idli , dosa or mix with rice.
Ribbon Pakoda: (mom's version - 1)
--------------
raw rice flour (fried) - 1 cup
kadalai maavu - 1/4 cup
red chilly powder- reqd
garlic flakes - reqd grind like a paste in the mixture.
hing - reqd
salt - reqd
hot oil - 1 tblsp
mix with boiling water and place the dough in the mould and prepare ribbon pakodas.
if we Urad dhal powder - 1/4 cup then the ribbon will come smoothly from the mould, taste will also be very nice.
Ribbon pakoda: (mom's version - 2)
-------------
idli rice - 1 cup soak for 4 hours and grind it nicely in the wet grinder, donot add more water
then add pottukadalai maavu - 1/4 cup , red chilly powder, salt , hing, garlic flakes, hot oil . mix this with normal water. prepare it in the ribbon pakoda mould. this taste will be too good compare to the version 1.