SUN TV & Other Recipe Collections

Hi R:

You have mentioned tamarind in the ingredients but havent instructed as to when to add it ? is it smabar w/o tamarind?

Thanks

Seetha

Hi seetha,

You can add tamarind when the water starts boiling, ok..

Frs,

I read sometime back..in the discussion of sambar..some one stated(nichiro?)the best sambar is coimbatore sambar. As i am from erode which is also kongu nadu(cbe,pollachi,erode,tripur,karur and salem belt -Kongu Nadu),i like to share the secret of the tasty kongu sambar.

After u preparing the sambar,finally u will add hing and switch of the fire. The secret is add spoon of jeera powder and a spoon of corriander powder along with hing. Amazingly u will get very delicious sambar. Try this when u make sambar next time.

Hi R,
Thanx for the Rava seedai..Seems simple enuf..Will try it out sometime soon..Becos of our in-depth discussions i feel pretty confident about it..Thanks for all ur inputs..

GVB

R I made Dal Kabab just now and it has come out really great..It smells really good too!!I also tried that "Dharmapuri keerai vadai" In Chef Damodharan thread posted by Indu and thats worth trying also..

GVB

Thanks for passing on the info., abt keerai vadai.

Abt dal kabab, made two times for my friends & folks. Both of the time, I got lots of compliments from everyone.

One tip when comes to dal vada; if you know it already, pls ignore..

Before grinding dal, take a handful of whole dal separately according to the qty. After grinding, mix the ground paste with the whole dal, make vada; then, you will realize the taste.

Bye.

Hi kavitha Senthil
Can yo u please post some Coimbatore/kongu nadu special veg recipes?Something unique,special in those parts of tamilnadu?

Regards
Sowmya :D

Hi R
Just made that "Kalasamelara Kuzhambu" and as u said it does taste heavenly..Thanx.
i din't know about adding whole dhal to the vada..I wish i had known b4..I'll incorporate that next time.It will be crunchier right if we had channa dhal like that?
I wanted to ask u this..can we make javvarisi payasam in the pressure cooker method?Also have u any idea how much semiya shud we add for semiya payasam?

GVB

Sowmya,
Sure, will post couple of tasty recipes from our area.

Hi gvb,

Abt vada, adding whole dhal to the ground paste will give not only a crispier one, but also yield a tastier vada. If you make it, then will know the difference.

By any chance, if yr vada does not turn out crispier, you can add 1 tbsp of rava too; then, the crispiness will come automatically which tried many times.

Abt payasam, have not tried with sago since in my family no one likes it. Not only that, it has this sticking quality unlike rice and semia. Maybe, cook and keep separately. then, after boiling the milk everything is done, can mix.

Abt semia payasam, the same qty as we are taking for paal payasam.

Thanks for the compliment; For this kuzhambu, the most important veggies which gives an additional taste are sweet potato and pumpkin just like how ash gourd and drumstick gives you an extra flavor in avial.

Bye.