SUN TV & Other Recipe Collections

Jackfruit(palapazham) poli:

Raw rice 1 cup
jaggery 1 cup
jack fruit(tinned) 8 since fresh is not available here
water to cover the jaggery
cardamom powder 1 tsp
coconut grated 1 tbsp

Soak rice in water for 3 to 4 hrs and grind with the fruit nicely. Earlier, open the jack fruit tin and drain the preservative completely and wash the fruit well in cold water to remove the smell completely.

While grinding, add cardamom, coconut and mix well. Prepare syrup until jaggery dissolves completely in water. Once it is cold, add it to the rice batter instead of plain water.

Heat vanali, add 1 tbsp of ghee, add the batter cook till it is like mashed banana in consistency. When cold, take small balls like we take for poli and pat it on a greased ziploc cover. Pat it thin or thick poli and once the pan is hot, place the poli and add ghee or oil around.

Once the color turns brown, change the poli to the other side.

Great snack for kids!! Adults-nothing wrong in taking only one to taste.

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Channa masala:

chickpeas 2 cups
onion 1
tomato 2

Make paste :

coconut 1 1 /2 tbsp
cinnamon stick a small piece
ginger a big piece
garlic 2 flakes
cloves 4
cardamom 3
saunf 1 tsp
dhania 1 tsp
green & red chillies as reqd.
pepper 1/2 tsp
roasted gram 2 tsp

Soak channa in water overnight and cook it with salt and a teabag.

Cut onion to pieces. Fry onion in 3 to 4 tbsp of oil. Add the paste and fry till oil separates. (If paste sticks to vessel, for any recipe, it means oil is less.)

Add half tsp of all : dhaniya powder, cumin powder, garam masala(preferably channa masala), turmeric powder and salt for taste. Add cut tomato to it & fry for some time.

Add the cooked channa to it. Add little tamarind water or paste(half tsp) to it and a small piece of jaggery. Boil for some time. Garnish with coriander and cut onions. Add lime juice as needed..

Dont forget to take off the tea bag after cooking channa.

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Variation:

You can even add cooked carrot & potato pieces.

For grinding, instead of the above paste, you can fry onion, tomato and grind with 2 tbsp of cooked channa which gives you a thicker consistency.

I had the above channa masala dish at one of my folks place. The ingredients/method are totally different which inspired me to try at once.

Hi R,

Thanx a lot.


Regards,
Sk

Hello R,

I tried pori urundai just now. It came out really good. I just used pori,jaggery and water nothing else. Tried with just 2 cups of pori. After mixing i just put small heaps in a plate with wooden spoon then i formed balls. I didn't think making pori urundai is this much easy. Thanks for posting RS"s recipe. This pori urundai reminds me of my KG years. My daughter ate 1 whole urundai. :D

thanks, kavitha..these urundais are nutritious too; so, there is nothing wrong in making once in two months or so as a snack for the kids!!

BTW, have u recd. my mail?

Hi friends,
I tried a recipe posted by R called roasted gram dal usili and it was fabulous. as she has mentioned its quite easy compared to regular usili (no soaking ) and it tastes very good.

Give it a try y'll
Keep Up ur good work R.
Bhargavi.Raj

It is my pleasure, Bhargavi!!

Bye.

Here is the recipe for kathirikai kadala masala:

Eggplant 1/4 kilo
skinless peanut 1/4 cup
coconut milk 1/4 cup
kuskus, cinnamon powder 1/2 tsp each
tamarind
pepper, chilli powder 1 tsp each
salt, sesame oil

Grind peanut, kuskus with coconut or directly use coconut milk. Cut the brinjal into lengthy pieces.

Heat oil, add the whole pepper and cinnamon, stir them. Add eggplant and fry tilll it is cooked and brown in color. Now, add the ground paste, fry well. After 5 mts, add tamarind water and mix well. Put chilli powder, salt and stir more.

Let the gravy boils till it is semi solid.

Alteration:

People those who dont want to take coconut milk can substitute with coconut milk plus our regular milk in the place of 1/4 cup.

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Thirunelveli sambar was very much appreciated in our house.
Thanks

Hi Kavitha,

Tried ur aval payasam recipe, it was very good and tasty. i made it thick and looked like pudding. is it the way it should be or should it be more thinner? which kind of aval do u use? i used thin aval and it came out good.

Kz