SUN TV & Other Recipe Collections

Hi,
I have a suggestion too, try jewel osco brand butter ,it gives the same result like landolakes.
Bhargavi.Raj

Hi Sk
After following R' s method you can try adding a small piece of jaggery at the end.. to get flavour + my MIL says the ghee lasts longer too. :D

regards
Sowmya

Hi R,


Even i use costco Kirkland Butter,but from your method i found out what mistake am making.I used to switch off when it turns to maroon color.Nextime,will wait tills it turns black.

Thanx a lot R,Bhargavi and Sowmya.
Regards,
Sk

Hi Kavitha,

Here is the recipe of Mrs.Revathy which is from SUN TV collections. You can follow the same recipe to make all urundais like pottukadala, kadala, arisi pori urundais which I use to make for every karthigai festival, FYI.

Pori Urundai:

Arisi pori 4 cups
jaggery 1 cup
water 1 big karandi(1/4 cup)
cut coconut 1/4 cup
cardamom powder 1 tsp
rice flour optl. or ghee 1 tbsp
sesame seed 1 tbsp

Heat ghee, add coconut, seed fry it and add to pori. Add cardamom powder, keep aside.

If you want, you can dry fry pori for few mts and then, start making urundai.

Prepare syrup with jaggery and water; take a small cup of water and if you pour 1/4 tsp of syrup, and try to make a ball, it should form as a ball which is the right consistency. If you put the ball down, a mild sound will come).

Immediately, transfer the pori mixture to the syrup mix well and apply ghee on yr hands to resist the heat and not to stick at yr hands; start making balls when it is tolerable heat.

Some tips:

For starters, begin with rough balls and while done with all urundais, you can make stiff balls becoz, in a few mts itself, the syrup will be dry and cant make any balls. So, it is better to rush to make balls roughly.

If you cant make balls in the middle, keep the pori with jaggery syrup kadai on stove; stir and it will come to the stage of making balls; now make balls quickly. (BUT, DONT KEEP ON DOING THE SAME).

Instead of making balls, you can even put it in the greased plate and level, cut into pieces.

Some people dust th e hand with rice flour and start making balls; but, to my opinion, if you apply ghee on yr hand, the urundai smell will be great and also wont stick at our hand whereas the rice flour, have tried; the hot urundai will sometime stick at our palm which was unbearable one and cant even do anything other than washing in cold water.

So, my suggestion is to grease ghee on hands.

Variation:

As I said earlier, you can apply this procedure and make kadala urundai, pottukadala urundai and even cut mixed nut urundai like tiny pieces of badham, cashew and pista.

For kadala urundai, dry fry till it is little crispy; better to buy skinless peanut so that you dont have to remove all skins. For pottukadalai urundai, dry fry for a couple of mts and proceed.

For the above urundais, dont have to add coconut; adding sesame seed and cardamom powder is optional.

Hi R
Made "Vegetable bath" yesterday..Tasted good and hardly required any effort to make it at all..Thanx .

GVB

Hi R and gvb,
Where is the vegetable bath recipe? Please let me know.

-Regards and Thanks,
Khushi.

Hi R,

I made Mysore Pak today(My 1st M Anniversary) its really AWESOME :) .My husband liked it a lot.This is the 1st time n I followed each n every tip which u gave and the utimate result is too good.Thanx a ton.You made my day.Thanx once again for explaining it so clearly.


Regards,
sk

Hi Khushi,

The vegetable bath recipe is in 23rd page.

Bye.

Good to know that you have succeeded in the first attempt itself of making mysore pak..

And, Happy Anniversary to you and yr hub., !!

Bye.

Glad to note down the msg, gvb.

Thanks.