SUN TV & Other Recipe Collections

Hi gvb,

Will send the collections shortly.

If you are in NJ, then, can visit Rt. 27 Patel brothers at the frozen section.

Reg., pasta, do you want the brand name or the main ingredients like sooji or wheat?

Anyways, for all the pasta recipes, you can try wheat or sooji pasta; If you are dieting, then, can go with wheat pasta. Coming to brand name, dont remember; any small size of pasta will do.

Recently, saw a pasta recipe of Mrs.Revathy(yet to post) and made the same with half sooji pasta and half wheat pasta, could not find any difference.

Abt milagai bajji, last week, my cousin prepared one and we all loved it much. Will ask her and get back to you.

Bye.

Hi R,
Can I have a copy of Mrs Revathy's recipe !. My id is apujittu@gmail.com. Hope to join the discussion soon....Any version is fine with me.
Thank you.

Hi gvb,

Do you want the recipe for milagai bajji or inside stuffing for the peppers -am confused...

Hi R,
i got ur mail..Thanx..Ricedishes ,tiffin and chutneys u had already sent me once b4..Someone had mentioned 30 thuvayals and i don't have that..Do u have it?No,am not in NJ am in KS..So i can get kova in indian grocery shops right?Are kova and khoya both the same?
Yes,if u can please send me the entire recipe for milagai bajji..

Regards,
GVB

sorry, dont have thuvayal varieties, but looks like one of the hubber Priya has got it.

Yes, kova and khoya are same. If it is not available, you can substitute with milk powder too becoz in a halwa sweet, one lady was telling that the substitution will be ok. So, try it.

Abt milagai bajji, got the recipe from her. will post here by tonight or tomorrow.

Bye.

R if am using milk powder shud i use the same quantity that is mentioned for khoya or shud i increase or decrease it in any way?..
Great to hear u got the recipe..am waiting..

R sorry to bother u like this but i hope that u'll be able to help me out with some doubts i have..I have tried making mysorepak 3 times and i just can't seem to get it right..The first 2 times i din't know when the sugar syrup has reached kambi patham so i cud taste the sugar when eating it..the third time i got that right but i wasn't able to cut it into pieces and i cud smell besan.I use 1:2:2 quantities ..and i have a few doubts..Hpw much water shud i add for 2 cups and shud the heat be on medium all the time?Any tips on how to tell whether the sugar has reached kambi padham?secondly after i pour the besan and mix it with sugar i immd pour the ghee too..shud i stir for a while?If u can,will u walk me thru the whole process?My husband's b'day is coming up day after tomm and am bent on preparing this cos this is his fave sweet..Again am sorry for this but please share ur inputs..

Yes, gvb the same measurement can be used; but, this substitution is only for halwas, not for cake or any burfi varieties since the consistency will go wrong.

Hi R,
If u have Mrs.Revathy shanmugam's kurmas and thuvayalas can u please send it to me?My id is packs@singnet.com.sg

kala

Hi Kala,

I dont have thuvayal varieties. Will send you kurma shortly..

And apujittu, will send the collections soon..

Bye.

Hi gvb,

This is the recipe of milagai bajji which got it from my cousin.

Milagai bajji:

Besan flour 1/2 cup
maida 2 sp, rice flour 2 sp.
red chilli powder 1/4 sp
salt 1/2 sp
ghee 1 sp

Mix all the above with water and make a batter (curd consistency).

Take milagai as much as you want. Dont have to remove the stem, since it is easy to put in the oil and while eating, can leave that portion.

Cut milagai into lengthy pieces(like vegetables in sambar) and dip it in the batter and make sure that it is well-coated; fry in oil. Keep the fire in medium. Once it is golden color, take them out and keep aside.

While you are frying a batch, you can put the next batch in the batter so that it will get coated well.

Important points and tips to remember:

The reason we are cutting the milagai is you dont have to keep too much of oil since the pieces are small. And, also, the qty will be higher while serving to people.

Similarly, you can separate small florets of cauliflower and do cauliflower bajji(smaller size bajji will be looking good).

If you dont want, can slit the milagai so that the batter will go inside and it will be more spicier to taste. Try both of these versions.

You can reduce the amount of chilli powder and add pepper powder and ajwain to the batter so that the oil will not upset the stomach.

Adding ghee will make the bajji puff; you will notice it w/w.o ghee. If you want, can add kesari powder to get color, but, not necessary.

good luck and will send you the mysore pak recipe later today.

Bye.

Thank u very much for the recipe..i will be trying it in the next couple of days..I made cauliflower bajji only yesterday :) One question what do u mean "cut milagai into lengthy pieces"..Shudn't we use the whole peppers?Am waiting for the mysoe pak recipe..i wil try it this evening.

Gvb

That is what I told you. You can fry them as whole; but you have to keep that much of oil(till it dip fully). If you cut into lengthy pieces, then the oil consumption will be lesser.

Hai

I have sent the thuvaiyal and Kurma recipes to gvsugan@hotmail.com and packs@singnet.com.sg

Priya

can anyone please send me the thuvayal and kurma varieties to the following ID
prethi_home@yahoo.com
Thanks and regards

Oh i see what u mean..Okay, thanks for the info and for answering so patiently..

GVB

Hey Priya,
i got ur mail..Thanks..But am not able to read it..Can u send it to me in pdf format ?Sorry for the trouble..

GVB

Hello apujittu & kalachandra,

The recipe collection has been sent to yr ids, FYI.

Hi R,
Thanks for sending them, I have received them.Thank you once again ! :)

hi all,
can anyone plz send me the thuvayal and kurma recipes too? my id is sagi_76_22@hotmail.com

Hi R,
Isaw this karnataka recipe thread and i have been trying to get hold of the tamarind rice recipe that u had mentioned but i cudn't see them anywhere..If u have it can u post it for me?Thanx a lot.

GVB

Hi taste maker
Thank u very much for sending across the kurma and thuvayal varieties of MRS Revathy shanmugam

Hi gvb,

Look at the page 3 and you will be finding CI's puliyodharai recipe.

R i looked again but it isn't there.Cud u post it for me or the URL?sorry for the trouble..

I made mysorepak today and it came out really good.I followed a recipe i got from Bawarchi and it was really easy.i wud appreciate ur inputs also.

GVB

This is the recipe for puliyodharai which I tried from "Karnataka recipes" thread given by CI.

First stage: Making masala powder (you can use any good rasam powder instead of this)
Ingredients:
Coriander seeds - 2 cups
Red Chillies - 2 cups
Fenugreek seeds - 2 Tbsp
Black pepper - 2 Tbsp
Cumin - 2 Tbsp
Mustard - 2 Tbsp
Chana dal - 2 Tbsp
Hing - 7 pinches
turmeric - 2 tsp
oil or ghee - 1 Tbsp
Method:
With little oil/ghee, roast all the above mentioned ingredients (except hing and turmeric) separately. After cooling, powder them finely and keep in an air-tight, dry container.

Stage 2:
Making Gojju:
Tamarind - How much ever you want to make gojju and store it.
Masala powder - Can be put depending on how hot you want. I usually put little less than equal quantity of tamarind.
Jaggery - equal quantity as in tamarind.
Oil - enough (like putting for upma all that stuff)
Mustard seeds - 1 tsp, Broken red chillies - 2, hing - 1 tsp or variable depending on how much u are making.
salt
Method:
Heat oil in a kadai, temper with mustard seeds, chillies (this is just to check for the optimum temperature of oil)
Take very thick extract of tamarind. Pour it to the kadai and stir well. If you make the extract watery, you'll have to boil for long.
After it thickens, add sambar powder, salt,jaggery and keep stirring. You can check for the taste after it has been boiled for 10 minutes and add the powder, salt or jaggery if desired. If you don't stir, it'll splatter everywhere and start sticking to the bottom. Make sure you cover the surrounding area with lots of paper towels.
Gojju is done when it stops spluttering. There should not be any sound from the gojju.
After it is cool, put in a clean glass bottle and store it in refrigerator or freezer (I keep in freezer. Don't worry you don't have to thaw it before using it from the freezer. It doesn't form ice since it has no water content in it).Make sure you don't put wet spoon in it. Do not use steel/metal container to store it. It will spoil the container. (tamarind - acid)

Final stage : Making puliyogare
Ingredients:
Rice - desired quantity. Cook with a pinch of turmeric. Each grain should be separate. Spread it on a plate to cool.
gojju - depending on how strong you want puliyogare to be.
salt,
masala powder you made for gojju - 1-2 tsp
Dry coconut - grated for garnishing
Peanuts
Broken red chillies
Curry leaves
Mustard - 1 tsp
hing - 2 pinches
Oil - 1 ladle for a cup of rice cooked
Method:

Spread the rice. Place the desired amount of gojju on the rice as a heap. Sprinkle salt, masala powder everywhere on rice. Heat oil and temper with all the given ingredients(except grated dry coconut). Pour the oil on the gojju heap. Mix with a spatula. Test for the salt. You can even add gojju if required. If you want hotter, add little more masala powder and mix well. Add grated dry coconut and mix well. Secret is to make it atleast 1 hour before it is served. Do not heat it while serving.

Additional taste increasing:
Dry roast black sesame seeds and an inch of cinnamon stick. Powder and mix to the puliyogare. Remember do not put too much of sesame seeds. It'll make the puliyogare bitter. Optimum would be for 1 cup of rice, 1 tsp of sesame and 1 inch stick of cinnamon.

.................................

My variation:

1. Instead of black sesame seeds, used white sesame only.

2. Did not add any sambar powder or rasam powder in extra since the masala powder for puliyodharai is more than sufficient.

3. Same with the seasoning-only one time I did.

4. Instead of 2 cups of dhania, took 1 1/2 cups becoz I dont want it to dominate the puliyodharai like sambar.

That is good to hear abt mysore pak, gvb.

As I was little tied up with my work, could not post..Surely, will post my version too. It is always better to know many methods for a recipe; so, do post yr version or URL.

Bye.

Hi R,
I can't thank u enuf ..I know i have been bugging u with a lot of questions..Pulikachal is a favorite dish at my home here..I wil surely try it sometime next week..The mysore pak recipe i have is not made in the usual conventional method but for me it worked perfect.This is from "Bawarchi"..I wud strongly suggest first timers to try this..

Mysore Pak
Ingredients
Besan Flour / Sugar / Ghee (Ratio 1:2:2 (OR) 1:2.5:2.5 - Optional) The second ratio is very sweet!
Method:
1. Sieve Besan Flour.
2. Powder Sugar in a mixie.
3. Warm Ghee on low heat. Let it not boil. Remove from fire, add besan flour and stir it till it is dissolved.
4. Keep a thick bottom vessel on fire (or even a pressure pan is ideal), put the sugar and add very little water to it. Sugar will dissolve and start bubbling. Add the besan/ghee mixture slowly to it and stir till it leaves the sides of the vessel.
5. Pour the mixture on a plate coated with ghee. Allow it to cool for a while and then cut into square/rectangular shape. Let it be further cooled for an hour so. Take away the cut pieces. You will get very soft Mysore-Pak and certainly delicious if you are fond of sweets.


Thanks,
GVB

No problem..its my pleasure!! But, my hub., always prefer to take a little harder mysore pak(hates krishna sweets mysore pak).

Anyways, will give a try someday..

Abt pulikaichal, hope you will definitely love it. Thanks to CI though she does not come to hub nowadays becoz all my folks/friends have started making this method atleast for occasions becoz of the lengthy procedure.

So, I suggest all of the hubbers shd give a try and enjoy the taste.

Thank you very much for sending the kurma and thuvayal varieties of MRS Revathy shanmugam

kala

Add 2Tbsp. of curds also to the batter while making bajjis. This way, the vegetable inside [chilli, cauliflower, vazhakka] will not be oily at all and even the bajjis will not consume more oil !! Try it out and see the difference.

Thanks indu for the Tip...Wil try it out next time and let u know.

GVB

R,
please post ur version for Mysore pak also when u have the time.

Sprouted moong parata:

This is a recipe of SUN TV collections.

Sprouted moong 1 cup
onion cut finely 2 tbsp
wheat flour 1/4 cup
jeera 1 tbsp
cut green chillies or pepper powder 1 tsp
coriander leaves little
lemon juice 1 tsp
red chilli powder 1 tsp optl.
oil and salt.

Mix flour, water, oil and salt, knead to dough. Keep aside.

Heat oil, add jeera, chillies, onion saute well. Add moong, chilli powder, salt and saute till moong is slightly cooked. Once it is little soft, add leaves and salt.

When cold, grind the mixture coarsely(1 run of grinding is enough). Squeeze juice and mix well.

Make balls from the dough and stuff the above mixture and close, roll with a pin. cook on tava adding oil/ghee.

hi R or anyone else,
can anyone plz send me the thuvayal and kurma recipes too? my id is sagi_76_22@hotmail.com !

Hai di

I tried sending you the recipes but it bounced back.

Can you please give me your email id once again

Priya

Hi R
I have a question for you.Have you tried the puliyogare recipe (by CI)you re-posted in this thread?
In the section which describes "Making gojju" the ingredients list specifies sambar powder.
Did you use sambar powder in the gojju?I am confused.. wanted to know before I made an attempt.
Sorry for the trouble..
Regards
Sowmya

Hi Sowmya,

Of course, I tried the recipe of puliyodharai and it is still popular among my friends.

Coming to yr doubt, the powder we are making for puliydharai itself is more than enough, so, did not bother to put sambar powder additionally.

And, you are going to add that masala powder directly to the rice too, so not necessary which is my opinion.

FYI, my SIL's friend use to make quick puliyodharai with her sambar powder only, not any other powder! haven't tasted. But, my SIL use to said that that version is also decent.

Bye.

Hi R
Thanks a lot for the clarification.I was coming across Sambar powder in puliyogare recipe for the first time.Will try with Sambar powder.

Thanks
Sowmya

Can anybody send me collection of
rice varieties, chutneys, tiffin, thuvayals and kurmas..
to rajsandhome@yahoo.com
Thankyou so much

hi tastemakers,
sorry abt that! my mailbox was full....i have cleared it now...can u plz send it again to sagi_76_22@hotmail.com ! thanks

Hello R,

Today I prepared Andhra potato curry, and it came out really yummy! :thumbsup:

This is the one, who likes different taste and hot.

Simple and delicious.


Thanks
rsankar.