SUN TV & Other Recipe Collections

Thanx R.How long does it take for u to get the "Kola padham"..Do u roast in Low or medium?

GVB

R
Made the "lemon rice" u had posted in Andhra thread and it was a good change from our normal way of making.Thanx.

Hi R,

Thanks for posting the 'seedai' recipe but am very hesitant to try, I never knew it will burst like what you guys have written ! Sounds rather dangerous. Will there be much diffference in taste, if made at home ? Actually I'm planning to only buy (for now at least) from some place here called 'Chennai Bazaar'. Maybe later, I can get together with some friends when trying for first time.
Cheers, Bye.

Forgot to ask one more doubt, R. About that rasam (powder from Hemantji's friend), did you make dal or tomatoes rasam ? And when to add that powder, while boiling imli or afterwards at end, after doing tadka ? Have made rasams only very rarely, but unsuccessfully..boo hoo ... Could you possibly give a brief of method to make rasam with that powder ?
Sorry for trouble, bye.

thks R.

Hi Urmi,

"Maybe later, I can get together with some friends when trying for first time. "

The above line really makes me laugh. Though no offend. Me also scared.

gvb, It is always better to fry flours in medium. When I was using a small tumbler, think that fried for around 5 mts or so. Surely, less than 10 mts.

After you have started frying, take a fist of flour, and draw the line in a plate or that vanali itself. Minute by minute, you will notice the difference from the beginning and in this way, you will find out when it comes to the right consistency. Even, if you delayed, dont think that it will make any difference.

thanks for the appreciation about lemon rice.

Bye.

Thanks R..Will keep that in mind..
BTW in which heading is Rava Kuska that u had mentioned?

GVB

Hi Urmila,

I understood totally. If we are making the snacks on normal days, then we do have choice of making or not making. But, it is our custom that we should make these items for Krishna Jayanthi everyyear. So, we dont have any choice!!

As far as I know, everyone must have faced this bursting experience, and slowly, they became a master one day!!

Anyways, about buying seedais, if the shop is really an authentic south indian shop, then you can go for it. Have not tried buying here.

Abt the taste, in Chennai, there are many shops where they make a wonderful crunchy seedai. Still, back at home, my mother or my grand mother makes better seedais than me becoz of the EXPERIENCE which motivates me very much inspite of the hazards!!

Bye.

Hi gvb,

I dont remember the exact name that I have sent becoz mine is Read only before sent to all of you. Anyways, have PMed the recipe to you.

Bye.

Hello Urmila,

Abt rasam, I prepared neem flower rasam that day. And, you can do the tadka first or last whichever you want. There is no such rule; that is how I feel. As long as you add all these ingredients, the taste will come automatically!!

In a pan, add water, salt and haldi. When it starts boiling, add cut tomato and tamarind. Heard from my mother that one should prepare rasam only in the medium flame to get a real RASAM taste. The boiling bubbles should stay on the top till the end.

After 3 to 4 mts, you can add the rasam powder too and allow to boil till you get a good smell. finally, garnish with coriander and curry leaves.

Or while seasoning in ghee with mustard, jeera and hing, add curry leaves too. Add it to the rasam and close the vessel so that the smell will stay in the vessel itself.

p.s: Some people grind tomato and put in the rasam so that you will get the red color and the taste will be so good. Adding more tomato will also give a good color.

Elderly people use to say in order to increase the rasam taste, one should mash roughly the tomato with yr hand and put it in the boiling rasam. Try everything and choose whichever you want.

Good luck!!

This week's SUN TV recipes are coming here..

Rice puri:

Rice flour 1 cup
onion grated 1
methi seed 1 tsp
saunf/jeera 2 tsp
oil and salt

Boil 1 1/2 cups of water with salt and oil, add seed and saunf. Boil for a couple of mts and filter the water. Mix flour, grated onion and the boiled water into dough. Good for health and puri's smell will be so good.

Make small puris and fry in oil.

My points:

I was not impressed with the rice puri becoz this seems more or less like our thattai(softer version); but, the idea of seed and saunf is really a good one becoz both of the ingredients have their excellent qualities.

So, substituted wheat flour in the place of rice flour and repeated rest of the steps!!

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