I love both the sweet aval recipes... we make the aval sweets into a ball...these recipes are apt when we have a sweet craving in the middle of the night & have nothing sweet at home...:)
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I love both the sweet aval recipes... we make the aval sweets into a ball...these recipes are apt when we have a sweet craving in the middle of the night & have nothing sweet at home...:)
Friends, kaarthigai maadham the drumstick leaves are said to be at its best... so pls post some drumstick leaves recipes... I make kulambu, poriyal & kootu, add it to dosai,adai batters... what else can be done?... V have a few drumstick leaves in the backyard & i would like to make fullest use of the tender leaves & give a iron boost to the body... :)
Dev ,u r right.This kulambu always tastes even better on the next day only.Am happy that u all liked it. :) Thanks dev.Quote:
Originally Posted by dev
Kuganka,tried ur theeyal recipe with brinjal for today's lunch.It came out very well.Such a nice taste. :P Thanks kuganka.
Thanks for the aval and vadai recipes.
Vadai is tempting me to have it thru my lappy itslef. :D
kuganka,plz post the peanut laddoos and sweet appam recipes in ur free time.So that i can make it for karthigai with ur help.
Thanks a lot dev.really that's very helpful.Once again thanks devQuote:
Originally Posted by dev
Dev, I am glad that you know about the aval recipes.
Its sad if olden days recipes get lost in time.
Dev, I have posted a drumstick leaves soup recipe before.
Its really good.
I have one drumstick leaves rasam.
One drumstick leaves erisseri recipe.
I will post soon if you want.
Thanks. Kugan98
Thanks Aarthii for your nice compliments.
Sure I will post the sweet recipes for you.
Celebrate Karthigai in New Delhi.
Thanks Aarthii. Kugan98
This recipe was given by NOV anna.
This is a vegetarian version.
I will also post my non-vegetarian version
for those who are interested.
NOV anneh's version.
For roti jala, use white flour, add water and mix well. Then add evaporated milk, yellow colouring & salt put it into a blender and blend well. Check the thickness of the batter.
When you make the roti jala on the pan, add some ghee with some pandan leaves. avalOthAn.
Serve with tomato and potato curry.
This is the roti jala mould:
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This is roti jala folded:
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Here is my version of non-vegetarain roti jala.
Roti Jala or Malaysian lacy pan cake.
ROTI JALA.
Ingredients:
240 grms plain flour
2 eggs beaten
2 1/2 cups coconut milk from 1/2 grated coconut
1/2 tsp salt
little yellow colour
Method:
Put flour into a bowl, add salt, beaten eggs, yelloe colour and the coconut milk. Beat until smooth.
Put the dosai kal on the stove.
Put a big ladleful of batter into the roti jala cup with five funnels.
Move it in a circular motion over the dosai kal
to give pancake a lacy pattern.
Cook till set. Turn pancake onto a plate.
Cook until all the batter is used up.
Fold pancake into two or fold and roll up.
Serve with chicken curry.
Here is how you make the roti jala:
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K, I'll try the soup tomorrow... Pls do post the other recipes too...
Do we get roti jala mould in India?... enga kidaikumnu therinja sollunga,pls...
good morning nga kugan!
oh wow....never seen anything like that roti jala.......veryyyy interesting method to make it too....this looks like very thin jaangri on a flat pan instead of deep fried....
thanks nga nov & kugan for the lovely pictures & methods.
kugan....onga keerai vadai ipovey panni saapidanum pola iruku........ :mrgreen:
very simple way to make two aval sweet recipes thanks nga kugan...:-)
dev....inga murungai keerai ellaam romba thalli poganum apo thaan kidaikum....:-( enga ellaar saarbilum serthu saapidunga...
kugan murungai keerai rasam recipe podunga when u get the time...thanks nga!
Kavalai padatheenga...ellorukkum serthu naan saapiduren...:noteeth: Actually karthigai maasam murungai keerai will be very flavourful & tasty... adhu thaan inga orye murungai keerai fever..;)
Sure Dev, I will soon post the two recipes for you.
If you do not have the mould, I suggest you use a condensed milk tin.
make few holes and you can try and see.
Another idea is use a tomato ketchup dis penser.
Even though it has only one hole, still can try and see.
I will try if any one comes to India next.
NOV anneh any ideas?
Thanks. Kugan98
Suvai nga thanks for all your comments and compliments.
I will soon post the rasam and erisseri recipe,
using drumstick leaves.
Thanks. Take care. Kugan98
kugan, I think I'll try the can idea... or maybe I should try cutting a coke bottle in half & making some holes at the bottom of the bottle... would be easier I guess... BTW, how big should the holes be?...
Quote:
Originally Posted by Selviem
Selviem cooked your ulunthu saadam.
I was thinking how it will turn out.
Anyway I had full confidence in your recipe.
Selviem, it turned out very yummy.
A very aromatic and healthy rice.
Thanks Selviem for the nice recipe.
Thanks again. Kugan98
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In the olden days, the ladies would dip their whole hand into the mixture and then dribble the five fingers over the hot pan. (thats why you have five holes in the mould!)Quote:
Originally Posted by kugan98
Thats the origin of roti jala or lacy pancakes. :D
Dev, thanks for wanting to try.
Please make small holes, just enough for
the batter to drip without interruption.
You will have to move the container non-stop
to make the lacy pattern.
If the holes are big, the roti jala will be
very dense.
Very tasty to eat with curry.
Have to ask NOV anna how he makes the
tomato and potato curry :roll:
Thanks. Kugan98
WOW! fantastic anna.
It never occured to me.
Very true anna.
Dev , here we have a very simple method.
So you can try it out. :lol:
Thanks. kugan98
DOUGHNUTS
Ingredients:
250 grm high protein flour ( you can get it in the supermarket )
100 grms plain flour.
tsp salt
1 tbs instant yeast
30 grms castor sugar.
Combine:
30 grms melted butter
150 ml warm milk
1 lightly beaten egg (optional)
oil for frying
For coating:
Castor sugar, mixed with tsp cinnamon powder
Method:
Put both the flours in a large bowl. Stir in yeast and sugar.
Pour the combined ingredients into the flour.
Mix well and knead till you get a soft dough.
Cover the dough with a damp tea towel and leave aside
To proof for about an hour, or it doubles in size.
Knead dough on a lightly floured board for a minute.
Roll out the dough to cm in thickness.
Stamp out with a doughnut cutter.
Place the cut out doughnut on a grease proof paper.
Leave aside to rise for 25 to 30 minutes.
Heat oil and deep fry doughnuts till they puff up and turn golden brown.
Remove and drain doughnuts on absorbent paper.
Toss them in cinnamon sugar and serve.
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kugan,
so many receipes for past two days. i am not keeping well. now came back to normal. all the receipes are too good. as suvai told keerai vadai is tempting. doughnut is perfect .
let me try one by one. thanks for posting nice receipes.
selvi
kugan,
perfect ur ulunthu satham looks like same what my mil makes. nice presentation.
thanks for trying it out.
selvi
K, experiment enna aagudhunnu senju paarthittu solren...
We cook the roti jala on only one side ,right?...
NOV, please post the potato-tomato curry recipe or any other veg recipe to go with roti jala...
[tscii]Suvai and Dev, I will post the picture of this rasam
as soon as I take the picture.
Thanks. Kugan98
MURUNGAI LEAVES RASAM
Ingredients:
¼ cup toor dal cooked with 2 cups of water
1 lime sized tamarind soaked in ½ cup water
1 cup tender murungai leaves cleaned (little more if you want)
1 tomato crushed well
2 green chillies slit and cut across.
½ tsp asafetida powder
½ tsp tumeric powder
2 dry red chillies broken
½ tsp mustard seeds
1 sprig curry leaves
1 tbs chopped coriander leaves
2 tsp oil
Salt to taste
Pound a little coarsely:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
3 pips garlic just smashed
Method:
Cook the toor dal well and mash well.
There should be about 2.5 cups of the toor dal water.
Squeeze the tamarind juice and keep aside.
Heat a pot with 2 tsp of oil, add in the mustard seeds.
Add in the broken red chillies, curry leaves.
Sauté well, add in the sasfoetida powder, tumeric powder,
And the coarsely pounded ingredients. Fry for a second.
Now add in the slit green chillies, and crushed tomato.
Sauté well, add in the tamarind juice, let it boil once.
Add in the murungai leaves, the toor dal water.
Add salt, let it boil once. Once the leaves are cooked,
remove and add the cut coriander leaves.
You can add more water while adding the tamarind juice.
If you find that your rasam will be thick.
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OH dear Selviem, hope you are better now.
The season is very bad now.
My nephew too started to vomit and was having diarrhoea.
I was very scared, luckily he got better in 2 days.
Take care Selviem. try the recipes at your own pace.
Thanks. kugan98
dev, you need to cook on both sides. flame has to be very small so that it doesnt burn. you turn it over when the pancake becomes stiff.
tomato potato masala is nothing new for you ladies, I am sure you would have done something similar a million times.
cut boiled potato into bite size. in a pan fry some kadugu, sliced onion, curry leaves, slilced chilly - (in that order). then add sliced tomato (same amount as potato or just slightly less) and let it cook. once half cooked add water and the boiled potato and let it become a little soft. the gravy should have thickened too. thats it!
you can use this as an accompaniment for dosai/idly too - especially when you are tired of saambaar. :P
it will taste slightly sour because of the tomato.
variation 1 - omit the tomato and water. the potato will be dry (a little like podimas but still lumpy)
variation 2 - omit the potato. once the tomato has cooked, add sliced hard boiled egg.
believe me, the taste is heavenly.
this can be an accomaniment for rice as well, esp on days you decide not to make any gravied curry. :D
You are right Dev, you cook on both side of the
roti jala.
This is a very popular item, when entertaining guests
here in Malaysia. "Of course the chicken curry goes with it"
Hopefully NOV anneh gives us the recipe.
Thanks. Kugan98.
Kuganka doughtnut looks too good.It's my favourite dessert.Thanks for posting it.
Selvika,what happened?Quote:
Originally Posted by Selviem
Take nice rest selvika.
Vendaikka Kulambu
Required Items :
Lady’s Finger (Smaller in size) 5 to 6
Tamarind Juice : small lemon size
Salt
hing
For Grinding:
Coconut Threads: 3 tbsp
Onion: 1/2 (If it is big)
Cumin Seeds: 1/2 tsp
Garlic: 3 pips
Sambar Powder: 1 tbsp
Red chilli: 1
Seasonings:
Urad dal,Mustard seeds,fenugreek seeds : 1/2 tsp
Method:
Cut the edges of LF and divide it into two pieces.
Chop the onion roughly.
Grind the onions, coconut threads, cumin seeds, garlic,red chilly and sambar powder into a fine paste.
Soak the tamarind in water and make the tamarind juice.
In the tamarind juice, mix the grinded paste and stir well and salt, hing.
In a pan, pour oil and add the seasonings.
Now add the chopped lady’s finger and fry it until the raw smell of it goes.
Now add the tamarind juice-grinded mixture and allow it to boil.
After some 5 to 10 mns,open the pan check whether the lady’s finger is boiled.
If the gravy is too thick add some water and let it boil for another 2mns
Garnish it with coriander leaves.
This gravy tatses nicely for the next day.
Though it is a vegetarian curry,it tastes as like a fish curry.It goes well with chappati also.
Thanks NOV anneh for the recipe and tips.
Surely will try them out, minus the egg. :lol:
Thanks. Kugan98
Thanks Aarthii, do try out the dough nuts, when you have
the time.
I have to do some snacks in the evening, as it is school
holidays now.
I believe your ladies finger curry too is going to be
another super hit. Let me try first.
Thanks. Kugan98
This one is gud... am gonna try this out... But oru doubt... White flour na maidhaavaa... :roll:Quote:
Originally Posted by kugan98
K, doughnut looks too tempting...:slurp: & thanks for the rasam recipe... soup,rasam ellam next week senju paarkiren...
Chinese 5 spice powder epdi seiyaradhunu therinja sollungalen...
Madhu vaanga. yes white flour is all purpose flour,
or maida mavu. Try and give us the feed back.
Thanks Madhu. Kugan98
Dev, thanks try pannitu next week give us the feed back.
To morrow I will be cooking the drumstick leaves erisseri.
Well Dev the 5 spice powder is nothing.
Its like our garam masala.
I will post how to do it.
The 5 spice powder is a spice mixture, made from fennel,
cloves, Szechuan peppercorns cinnamon and star anise.
5 spice powder:
2 tsp of Szechuan peppercorns
8 star anise pods
1 tsp ground cloves
1 tsp of cinnamon
1 tsp of fennel
Method:
toast the 2 tsp of pepper till a nice aroma comes.
grind them with the star anise.
now add in the ground cloves, cinnamon and fennel.
grind until the powder is evenly mixed.
you have to use it sparingly as the smell will be very strong.
Thanks. Kugan98
kugan,
thanks a lot. i am getting better now. yea as u said climate is changing. kids are also at home for 10 days.
roti jala , one of friend's mother she made. it is very tedious process, but very tasty. she made the pan cake. she arranges 2 to 3 pancakes, in that she is stuffing, veges or non-veges. and fold it, brush it with egg. then again shallow fry in the pan. it was very tasty.
pan cake procedure is same like urs.
need more of patience.
selvi
Aarthi,
so nice of u. i am fine here. thanks for ur vendakai curry. i will try. i will give u the feed back.
selvi
kugan,
for karthigai, i prepare pori, sweet appam, milagu roti.
afternoon, normal sambar, veges for lunch.
selvi