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We too liked it and actually, that was Chef Dhanalakshmi's, guess. Will post you next week another potato curry which is equally yummy.
On top of all these curries, recently visited here a south indian restaurant called Vasanta Bhavan. They served a potato curry which was unbelievable. Have ever never tasted that kind of curry. Thought of going and asking the recipe. If I get it one, that would be great or anyone knows the vasanta bhavan's recipe of potato curry??
Bye.
Hi,
A little deviation-tried these two recipes from a couple of magazines and it came out nicely. So, thought of sharing it with you friends.
Baingan kurma
Ingredients:
Brinjal 1/2 kg
Onion 100 g
Pod garlic 100 g
Ginger 1 inch
Chilli powder 1 tbsp
Coriander powder 1 tbsp
Turmeric powder 1/2 tsp
Tomato chopped 200 g
Curd 1/2 cup
Cumin seed 1/2 tsp
Oil 50 g
Salt to taste
Grind II:
Khus khus 2 tsp
Grated coconut 1/4 cup
Cashewnuts 25 g
Method:
Grind the ginger, garlic, cumin, chilli, coriander and turmeric powders. Cut the brinjal into long pieces. Apply a little chilli powder, turmeric powder and salt. Heat the oil. Shallow fry the brinjal till light brown and remove. In the remaining oil fry onion till soft. Add the ginger, garlic paste and fry till aroma comes. Add the tomatoes and salt. Stir till tomatoes are cooked. Add the brinjal, stir for a while and add a little water and cook. When the gravy is done, add the ground coconut paste and beaten curd. Cook till it boils. Sprinkle garam masala powder and remove.
Tip:
Since it is eggplant, you can just add the seasoning oil or maybe, one sp of oil extra and do the cooking. If you add lesser than 25 g of cashew, that itself will give a rich taste. So, dont have to add the full quantity, if you are diet conscious.
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A very simple kootu goes with roti/rice (courtesy Meena):
Mullangi(raddish) kootu:
Cut raddish 2 cups (can go with any type)
Cut onion 1 cup
cut tomato 1 cup
Coconut grated 1 cup
haldi a pinch
Seasoning:
mustard 1 tsp
urad dal 1 tsp
Powder
Red chillies 3
dhania 1 tsp
channa dal 1 tbsp
jeera 1 tsp
Fry the powder ingredients in little oil till it is brown and grind nicely. Grind coconut nicely(separately) or together with the fried ingredients.
Cook onion, tomato, raddish with salt & haldi.
Once done, add the coconut paste, boil. Do seasoning and mix with the powder well. Add curry/coriander leaves. Mix well and it goes with roti and rice.
My variation:
Can omit onion and tomato, raddish alone will do to make this kootu. Those who love raddish, will definitely love this dish becoz it is a thicker version of mullangi sambar except for one or two ingredients. Enjoy!
Soon see you all with SUN TV recipes..
Hello R,
Do you have Mullanghi sambar just like hotel.
I tried different ways, but I couldn't get the best mullainghi sambar.
If you have please post it here.
Thanks
rsankar.
Hello rsankar,
I use to follow my mother's method; it use to be good, but dont know whether it is equal to the hotel becoz they must be using different ingredients from the traditional one.
Can u just brief me what are all the grinding ingredients and a very short description about yr sambar so that can tell you my version?
Thanks.
Hi R
This thread is very lively.You are sharing all your recipes,opinions and the way you present things also inspires us to try your recipes.
Hats off!
Regards
Sowmya
Hi Sowmya,
I am so touched by yr sweet words. Sincerely dont know whether deserve it or not, but, I realize at this moment that you are such a wonderful person.
thanks for yr encouragement.
Hi gvb,
Sorry for the delay in posting mysore pak..Since it was a long time back I made this sweet, just checking with my files to confirm with the measurements.
Anyways, here it is..
MYSORE PAK:
Besan flour 1 cup
sugar 3 cups
ghee 2 to 3 cups (but, I always add 2 cups only)
water 1 1/4 cups
Sieve the besan well. Keep aside.
Heat a thick vanali and add sugar with water. Mix them evenly including the sides till you get 1 thread consistency.
Once the consistency is reached, add besan flour slowly so that the lumps will not form and it is easy for you to stir. Keep the fire in medium right from here till the end.
Once the besan gets mixed with the syrup, time to add ghee; first add 1 cup of ghee fully(without any break). Mix well without stop and once the besan mixture absorbs them, then start adding the remaining 1 cup of ghee little by little.
Until before you use the ghee, heat it well(shd not be black) and keep in sim.(My MIL use to say that the ghee should be hot hot..which is the main secret for a tasty mysore pak)
Once the ghee is all done, keep stirring the mixture. Now, the bubbles will start coming all over the mixture and the liquid stage will slowly change into solid stage.
The best method is to find when to keep the vessel down-take a small portion of mysore pak in a spoon and put it in a plate; try to make ball. If it forms, then after 2 minutes you can switch off the stove. In this way, no one will miss the consistency. If you want little harder or little softer, it all depends on the ball.
And, finally, when you get a soft ball, wait for 2 mts as I said earlier. Pour into the greased plate and cut into square or diamond pieces when it is cold.
Delicious mysore pak is ready.
TIPS:
I dont prefer to add ghee fully; so, took half a cup of corn oil and rest 1 1/2 cup of ghee to make mysore pak. Tried this method only one time; it tasted great and also a few holes came at the bottom like KALYANA mysore pak. Not sure whether it is becoz of oil or not; have to try using oil with 1 cup.
If you are using oil, then, you should add oil first, then half a cup of ghee second and atlast, full cup of ghee should be added little by little. In this way, you cant find oil smell at all becoz, we are adding it at first, and adding ghee at the last; so, the ghee smell will be dominating the sweet.
Hi R,
Thanks for the "Mysore pak" recipe...Am wondering whether 3 cups of sugar will make it very sweet!!Thanks for ur tip on how to find the right consistency.I want to make mysore pak the conventional way like u have mentioned..Will give it a try soon.Am making "puliyodharai" tonight..I hope it comes good..
I second Sowmya's opinions.U have a really great way of helping and ur suggestions and tips mean a lot..Continue with ur good work.
GVB
Hello friends :wave: ,
Indha hub-kku ulla vandhaal tamilnattu-la irukkaraa maadhiri irukku.
Thankyou all.
Hello R,
You're doing a good work. It's also good to see your suggestions, and your quick reply...we appreciate it. Sowmya solradhu correct.
Thankyou R for your good work.
I know, (please read in tamil )Pasanghalai paarthu kondu, family work-iyum paarthu kittu, house-ium paraamarithu kittu, Inghu engha ellorukkaaghavum ungha opinion solli...wow!
Hats Off!
Regads
rsankar.
Hi gvb, rsankar,
Many people in this hub including yrselves are doing a fab job. Compared to all of the works,my work is a tiny OK.
But, I am really glad and fortunate to get to know such a good and nice people like you. Too bad that we are not staying in the same neighbourhoo, hmmmmm!!
Once again, my sincere thanks to all of you..
Bye.
Hi gvb,
3 cups of sugar(thalai thatti) will not be very sweet. Maybe you can reduce quarter cup of sugar. February only, made this sweet and hence, remember the taste well.
Hi rsankar,
Angaya podi:
This is the ingredients for the recipe. Quantity are all app.,(kannalavu, kaialavu).
Urad dal
channa dal
neem flower
sundaikkai
manathakkali
sukku
arisi thippili
dhania
pepper
haldi, hing
Take dals, dhania in a large qty. 4 or 5 sukkus are fine. same with thippili. all vathals and neem flower ratio will be same. you can add lavishly haldi and one solid hing is necessary.
Dry fry all of them and grind nicely. Everyday or every alternative days, one should mix this podi with rice and take atleast a couple of morsels. This podi is not only for kids even for adults, it will help in digestion, giddiness becoz of the wonderful ingredients.
You can even take vathals, milagu jeera podi and neem flower separately with rice. Since we dont have time or patience, better make this powder and eat everyday. Once the kids get into this habit, in the long run, they will stay healthy and energetic; and vomitting caused by indigestion will run away!!
So, all mothers-ready to force yr kids and hubs.,!
And, rsankar, got this recipe from my mother yes., Somehow, missed that paper. Whatever came to my mind, I am just mentioning here. After two weeks only, will talk to tmy mother. If I miss any of the ingredient, will edit here later. Will intimate you if any modification..
Thanks.
Hello R,
Sowmya , rsankar, gvb have written only what we keep thinking of everytime we log in to this site. It is all 100% correct -- you are very very sweet person and I appreciate your sincere and tireless involvement in this forum. You would've read the saying ' It's people like you, who make people like me happy ' ... that suits you perfectly.
Cheers,
Indu.
Hi R,
Thanx for ur clearing up my doubt...Since i got the Mysore pak right only the 4th time around am gonna postpone the next trial for sometime.. :wink: Anyways made "Puliyodharai" last night and it came out awesome..My husband loved the taste..Thanks to CI and to u for posting it..Quick doubts..My gojju din't splatter at all..So i din't know when was the right time to switch it off..So did it after it became quiet thick..As for the masala powder i wasn't able to grind them finely since they were sticking to each other cos of the oil.Do i have to roast ALL the ingredients on one TBSP of oil?I used atleast a spoon for all of them..Does it mean that my powder will go bad soon?
GVB
Are u getting "Sundaikkai" there?Cos i remember u saying that Sundaikai bajji came out good..
No, GVB. I used to bring these vathals like manathakkali, sundaikkai, thippili, pankalkandu, athimathuram, arathai etc. from India only. If you have kids at home, obviously, these things should be there since they might get cold and cough frequently.
But, I heard that there is one shop in oak tree road in NJ with prices on the little higher side. Have not tried. But, they do have these two vathals.
About frying, dont remember the qty. But, usually how u do frying-that amt of oil is enough. I always follow the ingredients name only, rest quantity will do by my own. I think that half sp of oil or maximum 1 tsp of oil is more than enough for frying.
Abt splattering, my cousin too asked the same question yes., I dont remember, but my mother used to say, when it is semi solid(negizhara padham), you can switch off the gas. Becoz, in the vessel heat itself(after 5 to 10 mts. change the vessel), it will be thick and you are going to keep in the fridge; it will be more thicker. In future, you dont have to wait till you reach full thickness.
Maybe you can store the powder in the fridge for atleast a couple of weeks. I saw only items which has water or little amt of water is there, that only will get spoiled. Not the ingredients which has oil like oil fried vathals, vadams..
Okay my list to buy things from India just increased dramatically..Thanks for the input,R.Will store the powder in the fridge..I don't know how but yesterday the rice was tasting good but today the jaggery is overwhelming even thou i used it less than tamarind.So u are saying for all the 5 or 6 ingredients 1 tsp of oil is enuf?We are s'posed to fry them separately right?I don't understand..Please explain..
GVB
Dont have to fry all of them separately.
First of all, in a tsp of oil, fry them under the medium fire. Make sure that they are all coated with oil and getting fried properly. That instant itself, you will come to know that the oil is enough or not. If not sufficient, you can add at the middle of frying. If it is of excess oil, cant take it back.
If the oil is not sufficient, then the ingredients will start turning slowly black and the bottom of the vanali too will change color slightly. That is how used to notice. Then, you can add a couple of drops of oil.
After made that powder, it was total dry(could not see any oil stain). Anyways, as I said earlier, you can add the oil at the middle too.
If you feel that the ingredients are of excess oil, take the same ingredients in a least quantity; dry fry them. Grind it well separately; once done, mix both of the powders and grind again so that it will get mixed up. In this way, there will not be much of oil. BUT, ONLY IF YOU NEED. Otherwise, just ignore.
About jaggery, I dont know how much you have added. Anyways, if the podi you have in extra is there still, mix it with little amt of pulikaichal to test whether the jaggery taste is disappearing or not.
So, take minimum amt of pulikaichal, powder(excess amt of powder will also end up like dhania sadham) and mix with little amt of rice. See whether it is working or not..and let me know..
I actually fried all of them separately .That was y i had to use 1 sp of oil for all the ingredients..Now i understand..Thanks R..Will add less pulikachal next time..
GVB
GVB,
If the tamarind rice is sweeter the next day, you can sprinkle some of the masala powder that you made (assuming you had some) and mix it. You might have to add a pinch of salt or might not. It will take away the heavier taste of the jaggery. IF you do not have the powder left, you can sprinkle a spoon or more depending on how sweet it tastes of rasam powder and mix it.
CI.
Hello CI,
Thank for ur suggestion and for sharing such a wonderful recipe..It was very much liked by both my Husband and me.
GVB
hi tastemakers,
thanks for sending me the recipes!
More recipes from SUN TV....
Neem flower rasam:
Tomato 1
neem flower 2 tbsp
rasam podi 2 tbsp
tamarind 1/2 tsp
salt, haldi
coriander leaves little
For seasoning:
mustard 1 tsp
hing 1/2 tsp
to grind:
jeera 1 tsp
curry leaves 1 sprig
thoor dal soaked 1 tbsp
Grind all of the together nicely and keep aside.
Heat ghee and do seasoning. Add enough water with cut tomato, tamarind, salt, haldi and rasam powder. Let them boil in the medium fire. Add the ground paste and boil for some more time. When the consistency is thicker, you can keep aside the rasam.
After switching off the gas stove, fry the neem flower in a separate pan adding a tsp of ghee till the color brown is changed into dark brown or when it starts turning black(not burnt black). Remove and pour into the rasam, mix well.
Healthy rasam is ready.
My points:
You can make two kinds of rasam from the above. If you skip the neem flower, then, the ground paste rasam is called jeera rasam. While grinding, you can add 2 red chillies, 1 tsp of pepper and tomato so that the rasam will smell good and the gravy will be thick.
You can omit the ground paste portion and make simple rasam with the fried neem flower which is also known as plain neem flower rasam which is also equally good and yummy to eat during rainy or cold days!!
Apart from the above two, you can take the fried neem flower with hot plain rice and ghee with little salt. This can be taken during normal days & particularly for ladies, should be taken after delivery becoz neem flower and tender neem leaves are very good for stomach problems.
----------------------------------
Bread masala:
Onion 1
tomato 2 small size
tomato puree 1/2 cup
toasted bread(cut into pieces) 4
red chilli powder 1 tsp
dhania powder 1 tsp
mint leaves 1/2 cup
coriander leaves little
saunf 1 tsp
cinnamon little
cloves 2
ghee 1 tsp
oil and salt.
Make dry powder with saunf, cinnamon and cloves. Keep aside.
Heat oil, add cut onion saute well. Once done, add tomato, masala powder, dhania powder, chilli powder mix well. Add tomato puree, salt and cook for some more time. Add the ghee, two leaves, stir well.
Finally, add fried bread and stir till they are all coated evenly. Keep the fire in medium for some time and switch off the stove.
-------------------------
Soya macaroni delight:
Macaroni 1 cup
green or white peas 1/2 cup
soya chunks 10
carrot 1
beans 10
green chillies 2
coconut milk 1 cup
butter 2 tsp
garlic flakes 3
chilli powder 1 tsp
coriander leaves little
salt
Cook vegetables with little salt in cooker Mash green chillies & garlic.
Heat butter(just melting is enough, shd not turn into ghee), add chillies and garlic flakes, saute them till you get a good smell; then, soya chunks and cooked macaroni, mix well.
Add half of coconut milk and let it boil. When it is little dry, add the cooked vegetables and remaining coconut milk. Boil for some more time. You can wait till it is fully dry or can serve with gravy. Accordingly, you can turn off the gas. Garnish with coriander leaves.
Important points:
If you dont take coconut milk, you can take 50 % of coconut milk and 50 % of our regular milk which is also good to taste.
People those who dont like soya chunks can avoid that and can add granules. Granules does not smell like chunks. It is upto you, anyways.
To avoid that smell, you have to wash two or three times the chunks in hot water. Personally, dont have experience since dont like soya chunks, FYI.
As I mentioned earlier, you can make this pasta items with wheat pasta (or wheat and sooji pasta together) which is also equally good.
----------------------------
R i was looking at Pastas today..They all have names like Fettucine.,rigatoni like that..Where will i get wheat or sooji pasta?I made "Milagai bhajji" yesterday ..The taste was really good but the milagai was not spicy at all..Isn't jalapeno the right choice for making this?
GVB
Hi gvb,
The names you have mentioned are totally strange to me, how come I missed all these? Anyways, mine is Ronzoni(guess) becoz i dont have that box, but the box color is blue-that I remember well.
If you see the ingredients, it says clearly whether it is 100 % wheat or others. Plus, the color of wheat pasta is a kind of brown(dull color) whereas our regular pasta is a kind of creamish white.
You will get in our regular American stores like Stop & shop, pathmark, shoprite etc.
Abt milagai bajji, I think you must have chosen the other pepper instead of jalapeno pepper. Becoz, my cousin made milagai bajji with the same-the one you made which was not spicy and the color is light green(grass color) and it is lengthier one(with some bend too); but, jalapeno will be the thickness of our two thumbs and the kaaram will be too much, heard. The color is also dark green, guess and it is not lengthy like the previous one.
Which one you chose? But, you can make bajji with any of these depending on how kaaram you take. One of my Andhra friend here always keeps this jalapeno pepper at home!!
Bye.
Hi R
Thanks for replying.I din't look at the ingredients of the pasta.There were so many finger like ones,thick ones and just normal sticks i got really confused.I used jalapeno peppers only..I remember very well..Anyways will look closely at other options for peppers and maybe ask the shop associate too..I recently had the bhajji where the inside is filled with tamarind and ajwain..And it was spicy..I don't know why the peppers weren't hot..Thanx for help.
GVB
What happened to "Payasam" recipes?
hey gvb,
i happen to see your post regarding pasta.Fettucini, sphagetti, linguine etc are different kinds of pasta..i guess they name it based on the shapes..i always buy sphagetti to make vegetable noodles..it looks like noodles when its cooked. you can look fot whole wheat pasta in the organic section of your store...it should be definitley there...
Anju
At stop & shop, all kinds of pastas are available in the same pasta section itself, gvb. Brandwise, they will organize right from small pasta upto noodles, so should not be a problem in retrieving.
Sorry, I thought that already told you that payasam recipe is readable in tamil font, thanks for asking. I sent a mail to inimai, so, got confused.
And about jalopena pepper, saw an article which says that for making hot pepper sauce, one should use either jalapeno or habinaro. Becoz of the seeds inside, it makes the pepper hot.
http://search.yahoo.com/search?fr=FP...apeno+pepper++
Have a look at the above picture becoz that is jalapeno pepper's and is this the one you made bajji?
Bye.
Hi R,
Have a doubt in your recipe for Bread Dosai. Is it the raw boiled rice 'puzhungal arisi' to be used, or cooked rice - 'sadam' ? If it is the puzhungal arisi, how long should it be soaked & also how long to soak the mung dal? If you've tried this , can yu tell if it will come without sticking to the pan , like crisp or should it be thicker like oothappam!
Thanks & Bye.
Hi Indu,
Yes, it is puzhangal arisi. I soaked for 4 hrs (just like for idly) and for dal, if you want to soak separately, 2 hrs should be more than enough; but, you are going to grind together, so no harm in soaking 4 hrs with rice. Hope I am clear.
Tried bread dosa only one time; the texture will be soft though the base color will be like our mysore masala dosa. The ingredients like bread and milk will give extra flavor.
Definitely, it will not stick at all. Though the name is dosa, it is more or less like pesaret(how it comes without sticking, the same way it is).
You can make small dosa(palm size) or big dosa, whichever you want.
FYI, I am posting here the recipes ONLY AFTER I TRIED AT HOME.
Bye.
Thanks R for the link..The ones i got looks a little longer and leaner..This one is short and stubby..When i go for shopping next time i will take another look at it..Okay i have a clear idea about what pasta to get now..Thanks again..Happy to know that u are able to read the payasam recipes..Sure looks yummy..
R is pasi payar green in color?or is it moong dhal?Saw a Revathyshanmugam recipe and i just want to be clear b4 making it..
GVB
Hi Anju,
Thanks for ur help..I din't see a whole wheat or sooji pasta so got confused..I think i have a pretty good idea now..Shudn't be a problem getting it.. :)
GVB
I dont know which one of the recipe you are talking about it.
Yes, paasi payaru is whole moong(green color-the one we use for making sprouts); and moong dal is paitham paruppu-the one we make payasam and for ven pongal.
Hope I am clear.
Kalasamelara Kuzhambu(kootu):
Those who like thiruvadhirai(thaalagam) kuzhambu or kootu, they will definitely love this dish.
Mixed veg., like carrot, pumpkin, sweet potato, colocasia, cluster,broad beans, chow chow, potato, beans etc. 1/2 kg.
rice 2 tbsp
tamarind, jaggery
red chillies 4
coconut 1/4 cup
channa dal, urad dal, thoor dal 2 tbsp each
kuskus 1 tbsp
sesame seed 1 tsp
fenugreek seed 1 tsp
pepper 1 tsp
jeera 1 tsp
dhania powder 1 tsp
haldi, hing
Seasoning:
mustard 1 tsp
peanut 1/4 cup
curry leaves 1 sprig
coriander leaves little
oil and salt.
Dry fry sesame, kuskus till they are hot and powder them nicely. Keep aside.
Heat little amt of oil, add chillies, hing, dals, rice, pepper, fenugreek seed, jeera, dhania powder, coconut-fry well and grind into paste.
Heat a pan, add tamarind juice with haldi, salt and cooked vegetables, let them boil till the smell goes partially. Now, add paste, powder, jaggery mix well and boil for some more time.
Finally do the seasoning and mix well. The consistency can be prepared like kuzhambu or kootu. Either way, it tastes heavenly.
___________________________
Thanx for xplaining R..There is this "pasipayar thanni kuzhambu" recipe and i wanted to try it cos i like the taste of whole moong.
GVB
Do let me know the result so that can also give a try someday.
Bye.
Hi R,
Thanks for replying about bread dosa.
I tried out both that andhra aloo, and the vendakaai poriyal, very very nice taste, both. Wish I had made more, it was really superb.
Keep such goodies coming......
Bye and thanks again,
Indu.