SUN TV & Other Recipe Collections

Thanks for the recipe. I was looking for this for a looooooooongggg time...

Thanks again!

Hello Ramya,

I soak sago in water for 30 to 45 mts (1 inch above the sago level)and once it is soft, can start cooking with boiled potato and other seasoning etc.

An important point is after draining the water out, put all powders, salt etc. in the sago and mix with hands well and put the tava on the stove, stir. In this way, it will not get stick and come out separately. This point, I read somewhere recently(dont remember where) and also get good sago potato upma. Try keeping the flame in medium and cook the entire upma.

Try and let me know..bye..

That was so encouraging to read, Sowmya.

thank you a lot..

Thanx for ur detailed reply,R..Appreciate it..I will follow all the pointers next time..

GVB

Hi R,
I made this last night and it was good and different. One of the easier and delicious recipes when one doesn't have too much time to cook.
Thanks for the recipe.

CI.

Padmasini,
I got your message. Here is the conversion. It is approximate.
Benne biscuit:
Ingredients:
Maida - 200 gms - measure two cups after sifting the flour.
Butter or ghee - 100 gms - 7 TBS
Powdered sugar - 100 gms - 8 TBS
cardamom powder - 1/2 tsp
nutmeg powder - 1/4 tsp
Fresh thick curds - 1 tsp
soda bi-carb - 1/4 tsp
saffron powdered - 1/4 tsp (if you put few strands, that is enough)
milk - 1 tsp (alternately u can dissolve strands of saffron in this milk and use it)

Hope it is helpful.

CI.

Getting a compliment from you, CI!!! means a lot to me..

Thanks..

Thank you very much for the conversions. Will try it soon and send the feedback

Hello R,
Your recipe for Navdhaniya sundal is a super-hit in my home too ! I reduced the chillies a bit and is a fantastic munchy for my kids, no unhealthy frying and very very easy to make too. Thanks so much for sharing countless tips & recipes.

What is the appropriate side-dish for mixed rice like coconut rice, lemon rice, etc. other than chips, pappad ? And for the idiappams too [lemon, imli, plain etc. ] should they be eaten as it is or with something suitable ? Can you tell please ? And in yur latest contribution, should we add water to the lemons while pressure cooking them ?

Regarding the sathumavu, one doubt . My friend's daughter [4 yr.old] is allergic to milk, so how to give the kanji ? Can we make dosa or roti with this sathumavu or how else to incorporate in the child's meals ?
Your experience & valuable advise would help a lot,
Urmila.

Hello Urmila,

Very glad to see yr msg. Where else you can find the happiness & satisfaction other than in sharing and helping people??

1) Anyways, coming to yr queries-in all marriages or any occasions, wherever they serve this mixed rice like coconut or lemon or tamarind rice, the usual accompaniment will be potato onion curry and avial.

Recently, have tried making this thiruvadhirai kootu with tamarind rice and liked it too which have already posted here. Basically, those rices are a dry dish; so, any vegetable gravy will go well. So, you can choose any of the above.

2) For plain idiappam, simple side dish will be mor kuzhambu and appalam or pappad; since you dont prefer pappad, can try even sothi (coconut milk dish). One of my colleague used to bring plain coconut milk mixed with sugar as a side dish for the plain Idiappam back in India. Or, you can try any veggie kurma which is a decent dish too.

And, recently, I was suggested vada curry by my cousin who is here in USA. Till she told, did not strike to me; later, felt that it is also a better combination since some people does not prefer coconut; for those, can go with this vada curry.

3) For the lemon pickle, pls dont add any water at all. As the lemon has water already, it will get cooked very easily. In fact, while cutting, some water will release out of the lemon and you can even add them to the lemon.

4) About sathu maavu, back at home, my parents use to cook in water and have it with buttermilk and salt; but, that is ok for adults. For kids, try to implement the following methods:

a) You can make like our regular rava dosa adding salt, seasoning in oil with mustard, pepper jeera powder, curry leaves and tiny pieces of onion(or grind onion, mix with the flour which gives a spl taste). I used to follow this method for making rava dosa.

b) Or, alongwith onion, add any keerai you want and knead like a dough. Pat on a plastic sheet and do like a thick dosa instead of a watery dosa. For additional taste/flavor, can add fried quarter cup of besan flour too(depending on the qty of ragi flour, adjust the level).

c) Abt roti, I am not sure. If it is atta flour, kids wont mind; but, with ragi, dont know how they will like it. But, you can give a try.

d) You can make sweet dosa by adding jaggery syrup and cardamom powder to the ragi flour.

e) You can even make thick adai with jaggery syrup; if she is not allergic to nuts, you can put tiny pieces of nuts like badham, cashew or pista alongwith cut dates. Mix well and pat it like a poli which is equally good.

f) you can also make urundai and give the kids every day; instead of adding sugar, making with jaggery is good for health. That is why, have been mentioning to use jaggery.

g) Same here-mix the jaggery syrup with the flour and make balls. Adding nuts or ghee is optional.

Hope I have answered all yr queries.