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Dear Mrs.Mano,
My apologies..........:-)
For elders would be appropriate please & also if you can kindly give a good tea masala recipe too..... would very much be appreciated. Romba velai tharugirenaa naaan.....mrs, mano.?....manichidunga............suvai..
Dear Mrs.Mano,
Kindly give the recipe for sathu maavu for kids too....(is curious to know what is the difference)......more over I can pass it on to family members who have kids.....thanks once again for all your help.........with much regards..........suvai....:-)
Dear Mrs.Mano,
Hope ur doing well.Thanks for ur reply.I really enjoyed eating the vellai appams.I recently tried only beetroot kootu and as usual the result was very good.It was easy to prepare but very tasty.My husband who hates beetroot thoroughly enjoyed eating beetroot kootu with chappathis.Thanks for the recipe.
I would like to know about "akkaravadisal".I was very little when I tasted this dish when I had gone to my village near trichy.One cook from srirangam had made this at home for us and I vaguely remember this dish being similar to sakkarai pongal.I heard from a friend that u have to cook it in a vengala panai and u should get a kind of burnt smell and taste in it.I was suprised to know this.Is that true that u need to get a kind of burnt flavour?I would be glad to know about akkaravadisal and its preparation.Thank you so much in advance.
Dear Mrs Mano
Hope you are doing good . Could you please share with us the recipe of sweet thengai paal used as a side dish for appam and idiyappam .
Thanks
Pr
Dear Suvai!
There is no need to apologize! I am here to give tasty recipes as well as post replies to the queries. My only regret is that I couldn’t post quick replies as I am committed to other works also. Also I need some time to go through my files to give a very good recipe. Bear with me for my belated reply.
Few years back a fellow hubber had already posted a recipe of saththu maavu in this thread itself. You can view it in the following link.
http://forumhub.mayyam.com/hub/viewt...=asc&start=300
I am also posting here my version for Saththu maavu.
SATHTHU MAAVU:
Ingredients:
Brown chick peas-100 gms
Ragi- 100gms
Gram dal [pottukkadalai]- 100gms
Sago-100gms
Whole green gram-100gms
Soya beans-100gms
Wheat-100gms
Maize [makka cholam]-100gms
Procedure:
Keep all the ingredients in separate plates under the heat of the sun for a whole day. Then fry each ingredient in a dry pan for a few minutes. There is no need to brown them. When cooled, pound them to a fine powder. If they are sprouted and then fried, then a most nutritious saththu maavu can be obtained.
For sprouting-
Ragi must be soaked in lots of water for 8 hours and then must be sprouted for 2 days.
Soya beans must be soaked for 30 hours and then sprouted for 3 days.
Chick peas must be soaked for 12 hours and sprouted for 2 days.
All these sprouts must be sun-dried well and then fried before pounding to a fine powder.
For children, mix 1 tsp of this saththu maavu with 1 tsp of almond powder. Mix this with a cup of hot milk with enough sugar.
SATHTHU MAAVU [FOR CHILDREN]
Ingredients:
Fried maize flour-30gms
Green gram flour-20gms
Fried groundnuts powder- 10gms
Gram dal powder-10gms
Fried wheat flour-50gms
Jaggery to taste
Mix all these powders and add jaggery according to the taste. This can be given to children directly or make small flat vadais with the help of little water. Then roast them on a hot tawa with enough ghee.
For a cup of tasty tea:
Boil one cup of water. When it starts simmering, add 1 heaped teaspoon of tea powder. Also add 2 crushed cardamoms, 4 to 5 curry leaves and half teaspoon of fresh shredded ginger. Let it boil for 2 minutes. Then keep it covered for 15 minutes. Add this to enough hot milk with sugar.
Dear Anuu!
Thanks a lot for the feedback on beetroot koottu.
I am really happy to know that you and yr husband had enjoyed it very much.
About Akkaravadisal- I never heard that a burnt flavour is a must for akkaravadisal. In fact if anything is burnt while cooking, then nobody will touch it. But some people would like to eat burnt leftovers.
Akkaravadisal has the same ingredients as Sarkkarai pongal has. The only difference is that jaggery syrup is prepared in akkaravadisal while crushed jaggery is added to the pongal
directly. But you must add jaggery more in akkaravadisal to get extra sweetness. Hope you have my recipe of ‘Sarkkarai pongal’. I am always making my sarkkarai pongal with jaggery syrup only to get a very good taste.
Dear Pr!
To prepare thengai paal-
Add enough warm water to the shredded coconut and grind it in a mixi for a few minutes. Squeeze out the milk through a fine strainer. Again add little hot water to the strained- ground coconut and run the mixi for a few minutes. Again squeeze out the milk. Combine both the milks. It must be thick. Add enough sugar and cardamom powder to it. Mix well. Crushed Jaggery can be added instead of sugar. My mother in law would always prepare jaggery syrup [one thread consistency] and thengai paal separately. We would pour the thengai paal first on our aappam and then pour the syrup on top according to our taste. I am also following the same method.
Dear Mrs.Mano,
Hope ur doing fine.Thanks a lot for clearing my doubts on akkaravadisal.Even I was quite amused with my friend describing that akkaravadisal having a burnt flavour.I'm quite sure wherever she ate it they must have overcooked the dish : )Yes I do have ur recipe for sakkarai pongal and I shall try making akkaravadisal with more jaggery like u have mentioned.
I have always avoided using a few vegetables after coming to the u.s as the reason being firstly, I'm not familiar with them and secondly I'm not sure of their tamil names.I would be grateful to know their tamil names so that I could try cooking these vegetables.
1.Sweet Potato
2.Colocassia
3.Taro root
4.elephant yam
5.Yam
Thank you so much in advance.
Dear Mrs Mano
Thank you very much for posting the thengai paal recipe . I will try it soon . I tried tomato dosai from your recipes and it turned out to be very tasty . The dosa was crisp and it did not stick to the pan . i was unhappy with some other recipes I came across . Thaanks ..
Regards
Pr
That is a very Srirangam concept, which is where I hail from also. Actually, no one wants the burnt smell, as Mrs Mano has said, but because you have to contantly keep stirring the akkaravadisal so that it doesnt stick to the bottom and burn, it is very easy to actually burn it! Srirangam people have a logic - if it burns, they say Sri Ranganathar has actually tasted it, which is why it tastes like that! :)Quote:
Originally Posted by anuu
It is just a convenient way of escaping the blame for bad cooking! My mother (and what luck, my mother-in-law as well) make some of the best akkaravadisals I have ever tasted. It truly is the Emperor of traditional payasam type sweets!
The rice is cooked in milk, and the jaggery syrup is added, as Mrs Mano has pointed out! Heavenly taste! :)