SUN TV & Other Recipe Collections

The below said recipe is similar to Sanjeev kapoor's Afghani baingan where you have to cut the baingan into lengthy pieces. Pour and heat oil lavishly to fry eggplant crispily or you can add few amt of oil and keep the flame high and fry carefullywithout sticking to the bottom. Before that, you have to mix all garam masala, chilli powder, dhania, jeera powders, salt and haldi with baingan; marinate for 30 mts. Then, fry them in oil.

Drain them in a tissue paper. Before serving, pour curd on them, mix well. Yum yum baingan goes with roti and pulav!! Now, comes to the recipe..You can add onion, tomato to the above..

Dahi baingan:

Baingan big 1 or small 4
onion 2
besan flour 2 sp
curd 1 cup
jeera powder 1/2 sp.
garam masala 1 sp.
dhania powder 2 sp.
chilli powder 1sp.
ginger garlic paste 2 sp.
hing 1/4 sp.
red chillies 2
jeera 1 sp.
green chillies 4
coriander leaves and haldi
salt.

Chop brinjals whichever size you want to. Add haldi, salt, all powders, ginger garlic paste, a tsp of oil and mix well. Marinate for an hr.

Mix besan with curd well. Heat oil, add onion, green chillies, curry leaves and marinated brinjal, cook. Add besan mixture cook for some more time. When it comes like a cream, keep aside.

finally, season in oil with jeera, red chillies, hing and garnish with coriander leaves.

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Peanut kuzhambu:

This goes well with idly, dosa, aapam and pongal.

Vegetables are okra, beans, corn, lauki, ridge gourd.

Baby corn 200 g
peanut 1/4 cup
fresh cream 1/4 cup
tomato puree 1 cup
milk 1/4 cup
curry leaves
garam masala 1/4 sp.
ginger garlic paste, jeera 1 sp each
amchur powder, mustard and chilli powder 1/2 sp each
onion 2
dhania powder 2 sp.
salt, oil

Season in oil with mustard, jeera, curry leaves. Once spluttering is done, add onion and saute well. Put all powders with salt and mix well. Let it cook for a couple of mts and add cooked corn with tomato puree, ginger garlic paste, stir well.

Meanwhile, grind peanut with milk and add to the above. Add enough water to the above mixture. Once it is thick, add fresh cream and switch off.
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Points:

Can omit fresh cream and amchur powder; instead, can put tamarind too. If fresh tomato is not available, can use canned tomato puree. Similarly, frozen corn will also suits this gravy.

Banana milk shake:

Banana 2
Skinless Mango small pieces little
Vanilla ice cream 3 scoops
Milk 200 ml
mixed fruit jam 2 tsp
sugar 2 tsp
cardamom 1 tsp
coconut grated 1 tbsp

Grind banana, sugar, cold milk, ice cream, coconut thickly(not nice). Otherwise, it will not be like a milk shake.

Take a plain glass, spread jam around the top sides(inside)alone which will give you extra sweet taste and also looks colorful. Pour mango pieces inside the glass and add milk shake full of the glass.

Garnish with grated coconut & cardamom powder.

For the forthcoming hot summer, taste this nice and healthy assorted milk shake.
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Few points to note:

When I made this milk shake, did not have vanilla ice cream. So, I substituted with mango ice cream and instead of mango fruit, added cut dates and badham.

The purpose of adding mango and jam is that incase if the milk shake is not sweet, these two ingredients will compensate. So, we did not find any difference. It was great.

If you dont find mixed fruit jam, any jam like raspberry or strawberry will do.

Hi gvb,

One important point forgot to say abt seedai-if you are using flour from the rice then, the qty of butter will increase like 3 tbsp since it will take whereas in flour, it is uncertain.

Since you had mentioned that the outer layer is not crispy, maybe you can try adding 1 tbsp of butter. Becoz, if it is a good quality of flour, it may take more butter. Flour's quality will definitely differ. Without even frying the flour, some people make seedais!! But, have not tried it.

The above said qty is for a cup of rice, 3 tbsp of butter can be added. Start with 1 tbsp of butter and mix with the flour, try a couple of rounds. You will eventually know whether to add more or not.

Bye.

Thank u very much for that tip,R ..I was thinking that myself..I'll definitely add more butter next time.

GVB

Hello R,

Happy happy news..I tried uppu seedai just now. No Accident! What a great news!

I used 1 cup of flour,sesame seeds,dried coconut flakes. I used 'cover the vessel' tip for the first two batches then i became brave and didn't used. Though i left the kitchen while they were cooking. My initial batches were little hard on the out side. those r the times i coverd the vessel and waited for 1/2 to 1 min before i put the next batch. I got crunchy seedais when i put the balls imedialty without wating for the oil to get hot. Since i used 6 to 7 balls at a time i didn't use low the fire and high the fire tip.

then the seedais cover has pori pori spots like we have in thattai. Is that is the way it is? and i fried the rice flour and urad flour separatly. I got kolam podara padham with rice flour but not with urad flour. Since i smelled fried smell of urad,i took it away from fire even i did't get that padham. Whats ur input here? One more thing i used ghee instead of butter.

Thanks R for ur recipe and step by step instruction to get good seedais and avoid explotion. Will try sweet seedai soon and let u know. Thanks once again.

Kavitha, Wow!! cant believe becoz you were so scared. Looks like it has been a seedai VAARAM!! In one way, I am little envy on you and gvb becoz my first experience was a MINOR VAANA VEDIKAI; just kidding..

And, "cover the tip" is only for the first COUPLE of secs ONLY becoz in that couple of secs, most of the seedais will explode!! Not for the whole process. You have to change the seedai's side frequently, otherwise, one side will be cooked fully and the result will be HARD. That is the main reason, people never use any lid while making seedai or any savory. Just for our safety, we do this.

Abt heat, as mentioned, eventually, you will know whether to put it immediately or not OR raise the fire high or low while frying itself. The reason I told you to keep in sim after frying is not to change the color of seedai(will be red) and if the vanali is big, you can put 20 to 25 seedais and it will take a little longer time to take all of them out. BY the time, you are done with the other seedais, rest of the seedais in oil will change color and the taste will also be KADUKKU.

Gas's heat will differ and also depends on oil's heat and the vessel's heat. It all depends on our experiences. The important point is the oil should be hot while pouring seedais whether you use any tip or not. If the oil is extremely hot or not hot enough, definitely, you will not get a good seedais.

When I was making the seedai, mine is a gas stove(med., size burner), and though I keep in the medium and while taking out the seedais, use to put in sim. So, have to wait for a mt for the iron vanali to get hot!! If it is a non-stick frying pan, then, dont have to.

And, abt adding ghee, hope it should not be a problem as long as it is melted ghee.

>>Since i smelled fried smell of urad,i took it away from fire even i >>did't get that padham.

You can fry until you get the golden color comes; that is the right consistency for urad flour.

Pori pori-have to think..dont have any experience. Was it a used oil??

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I have a few queries for you-What is the qty of butter did you use?
Did you make a round balls(both hands) or irregular ones?

Bye.

Hello R,
Thks for ur immediate reply. I forgot to mention these...
I used both hands and made uniform,regular balls. While making the dough and rolling the balls...it remainds me of how we do with gulab jamun with mix. I was doing softly and gently like gulab jamuns.

Then i used ghee as i didn't have butter at home. Used the required amount, the recipe calls for. But it was unmelted ghee.

My stove is a electric sotve. My oil was new,not used one. May be it is becaz of ghee i got pori pori thing. I used small vessel and little oil so there was no need to wait for the oil to get hot. I put the fire little above med.

Hope i mentioned every thing. We(me,gvb) didn't have any accident ..absolutly becaz of ur small small tips and tricks. thanks.

I think we have dealt extensively on how to make seedai. :) It shud be relatively easy for all those following me and Kavitha..Thanks to u ,R.

gvb & Kavitha: to the extension of seedai, there is a NEWS.

Soon, will be posting rava seedai tested recipe for you both!!

So, seedai vaaram is not over yet..bye..