SUN TV & Other Recipe Collections

Hi R,
I was keen on trying the Iyengar Rasam powder, but how to measure 75gms. , 40gms. etc. !!! Did you use a kitchen weighing scale? I don't have one, so what alternative to measure ? And what chillies yu used, can you tell please ?
Thanks.

Hi Indu,

I dont have any weighing scale; always find it from any site's "measurement & weight" section(even for sweets) and also yielding good results. Here, for the last few ingredients, since it is already in smaller qty, you can use yr own approximate measurement.

FYI, reduced the qty of dhania becoz I always want the rasam powder to be red in color.

Fenugreek......... 60 gms < ½ cup
Jeera............ .....70 gms >1/2 cup
Black pepper...... 45 gms 1/3 cup
Dhania .......... ...150 gms 1 ½ cups
Salem chillies.... ...75gms ½ cup
Bedagi chillies.... ..75gms ½ cup
Mustard........... ....15gms 3 tbsp
Real Asafoetida....2 pinches
Curry leaves...... ..2 sprigs
Turmeric ........ ......1/2 tsp
Cooking oil............1.5 tbsp

Forgot to tell abt chillies; used our regular chillies and the taste is also absolutely great.

Bye.

Hi friends,

This sweet is called Kamalbogh where got it from a tamil magazine and also read that it is Archana sweet's one of the famous. To my surprise, saw the same sweet with more petals in Krishna sweets web page.

So, thought of sharing it with you all; before that, tried during last Diwali where my kids loved it the most.

Kamalbogh:

Cashew 1/2 kilo
Badham 1/4 kilo
Pista little
sugar 3/4 kilo
kesari powder red 1 pinch

Soak cashew & badham separately in water. Grind them like idly batter consistency separately. Take pista and powder it without any water.

With the cashew paste, add 1/2 kilo sugar and pista powder, mix well. With the badham paste, add the color and 1/4 kilo sugar mix well.

Stir both cashew mixture and badham mixture separately till it is becoming thick(wetness should not be there). Now, keep them aside separately.

Once it is cold, take cashew mixture in a ball form and pat it in yr palm(maximum size shd be the palm). Take badham mixture ball as a gooseberry size, stuff it in the cashew mixture, close it and make a ball.

Take a dry knife and dip in little cold water and slit it across(like a plus). Now, if you hold the bottom portion, the four sides you can open as a petals(but be careful, otherwise, the entire thing will come off). NOw, it will be like a lotus which is KAMAL BOGH.

Some points from me:

Though it looks like a long procedure, it is simple. In the first half, cooking job is very simple and while cutting, you have to be careful. Instead of 2 slits, you can also make 3 slits so you will get 6 petals which I saw in Krishna sweets web page.

While opening the petal, try to open it maximum. Becoz it will start bending a bit after some time and u will not get the proper shape.
-------------------------------

To see the picture of kamal bogh, visit this URL. But, this picture has all kinds of sweets; it is at the corner and looks like a flower. Enjoy!!

http://www.srikrishnasweets.com/prod...asp?swtID=1185

Hi R,

Where to get bedahi chillis in usa and is there any substitute for bedagi chillis.

What is salem chillis?

Hi R
Tried "Andhra potato curry" y'day.It was awesome. :thumbsup:
I feel we can prepare other kizhangus/vazhakai the same way.. a new taste and minimum use of oil ,cos no deep frying/roasting.

What's your opinion?Any tips?

Regards
Sowmya

hi Sowmya/R,
in which thread is "Andhra potato curry " posted? :?:

Hello vm,

http://forumhub.mayyam.com/hub/viewt...t=3243&start=0

Visit the above URL and Nichiro has explained about Bedagi chillies.

Sorry that I dont know where it is available in USA becoz I substituted with our regular red chillies, as mentioned earlier; but, really got impressed with the rasam powder taste with the normal chilly itself!!

Hello Sowmya,

Good to note down about the potato curry. Sounds a good idea about the substitution.

I dont have any tips; but, do have a few variations based on these ingredients(not from SUN TV)to do potato curry or simple potato rice. Will let you know soon..

And, will post a couple of more dry potato version curry which is also equally good(from SUN TV.)

Bye.

Hello di,

This is the one you are asking for:

Andhra potato curry:

This curry tastes really good and totally different from our usual onion, tomato etc. etc.stuff...

channa dal, thoor dal & dhania 1 tbsp each
red chillies 3 to 4
sesame seed 2 sp
pepper 1/2 tsp
jeera 1 tsp
curry leaves 1 sprig

Dry fry dals, chillies and after few mts, add sesame seed, pepper, jeera fry more; finally, add curry leaves, stir and when it is cold, powder nicely.

Main ingredients:

Potato 4
garlic 2 flakes
onion 1 med.,
curry leaves 1 sprig
salt
coriander leaves

Heat oil, add finely cut garlic flakes and when the color changes, add onion. Once it is brown, add curry leaves and cubed shaped cooked potato with salt. Mix all of them well. Add 2 spoon of the roasted powder from the above and mix well with the curry.

Garnish with curry leaves and enjoy with any rice/roti.

Hello Sowmya,

The first podi variety which I learnt from my cousin.

Curry powder:

Dhania 2 tsp
channa dal 1 tsp
red chillies 2 tsp
sesame seed 1 tsp

Dry fry all the above and grind nicely.

====================

Orulaikizhangu podi:

Potato 4 to 5 boiled peeled and mashed
oil 2 tbsp
salt

Fry the following and make into a powder

Red chillies 5 to 6
thoor dal 2 tsp
urad dal 2 tsp
hing a pinch
mustard 1/2 tsp

Mix the powder with the mashed potatoes and serve hot.

This one, tried from a reputed article.

=================

This is a simple potato rice which can be done quickly.

Potato rice
Potato 2 to 3
onion 2
hing 1/2 tsp
haldi, salt


Fry the folling in little oil and grind coarsely.

Red chillies 3
urad dal 2 tsp
channa dal 2 tsp
dhania 2 tbsp
coconut dry optl. 1 tbsp
curry leaves 1 sprig

Heat a tsp of oil, season with mustard and jeera.

Cut onion and potato into lengthy thin pieces. Add the onion with little amt of salt to the seasoning once the spluttering is done. Fry well till it is golden brown.

Add potato, salt and haldi and cook for some more time. Once it is soft, add the powder; mix well till they are all coated evenly.

Take a cup of cooked rice and mix the above mixture to the rice. For more taste, add a tsp of ghee/sesame oil, mix all of them and garnish with a tbsp of peanut and coriander leaves.

p.s.:I always prepare this mixture whenever I go for vacation.

=====================

Ok, pals...now back to SUN TV recipes..Guess this is a potato week becoz I am going to post more potato recipes..excuse me..

Masala mochai(field beans):

You can substitute with potato also in this curry.

Field beans 1 cup
besan flour 1/2 cup
saunf 1 tsp
chilli powder 1 tsp
sambar onion 1/2 cup
ginger, garlic and green chillies paste 1 tsp together
mustard 1 tsp
curry leaves and coriander leaves little
salt
haldi, oil

In a wide vessel, add a little amt of oil, besan flour, chilli powder, salt, haldi, boiled veg., mix well. Let it marinate for 1 hr.

Heat oil, add mustard, saunf, cut onion, pastes, saute well till the raw smell is gone completely. Add the above marinated mixture to the seasoning and cook in sim for some time.

Finally, garnish with leaves and keep aside.

]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]]

Stuffed baked potato:

Potato 1
onion 2 tbsp
tomato 2 tbsp
green peas 1 tbsp
carrot 1 tbsp
green chillies 1
grated cheese 2 tbsp
ginger paste 1 tsp
haldi, salt, coriander leaves
butter/oil 1 tbsp

Prick potato with fork and microwave for 10 mts. Cool, cut into 2 portions. Scoop out the center portion slightly and keep aside.

Stuffing:

Mix butter, onion, tomato, chillies, carrot, peas, paste and haldi with little water, microwave for 2 mts Add coriander leaves, mix well. Keep aside.

Rub salt with butter, pepper powder and apply on the skin of scooped potatoes.

Now, fill in the potatoes with stuffing mixture, add grated cheese and microwave for 15 secs.

Yummy appetizer is ready for kids!!

Tips from me:

Since we are grown-ups, we cant take much of potatoes. So, you can subtitute with certain ingredients.

When you take this dish with lunch or dinner, just half of the potato will do for you. So, no worry at all!!

Instead of full butter, for yrself, you can mix olive oil with salt and pepper powder(adding jeera powder will also give you extra flavor) and apply on the skin; it is better if you apply that paste inside the potato slightly before stuffing so that you will get the spicy taste all over the potato.

Omitting cheese will not make any difference at all. It also tastes good.

If you dont want to cook in microwave, you can cook the stuffing mixture on the stove top; but, it is better to cook the potatoes alone in microwave since cooker will make it very soft which we dont want in this dish.

While you are scooping out the potatoes, collect them and mix with the stuffing mixture and proceed as usual.

'''''''''''''''''''''''''''''''''''''''''''''''''' '''''''''''''''''''

hi R,
thanks for posting the recipe.!

Dear R:

Thanks for the mouth watering recipes. In one of the above recipe using field beans,I would like to know if we have to soak the beans overnight or can it be cooked w/o soaking much.

R also request you to post some more recipes using field beans (mochhakottai)if possible. Its called some Val right?

Thanks in advance.

Seetha

R what is Field beans?Where do we get it here?

GVB

Hello GVB,

You will get it in Indian stores in the name of field beans itself. anyways, it is mochai.

Check out for the expiry date becoz had an experience of throwing out all of them becoz it was so bitter!!!

Hi Seetha,

It is better to soak them for 6 to 8 hrs. becoz sometimes, here these items are not reliable. If it is an old stock, then, including green peas-is not cooking properly. Nothing is for sure in our great Indian stores.

Yes, it is val(guess!!). Back in Chennai, I saw fresh mochai. So, I got confused when I saw the drier version here.

And, have not started cooking using fulfledged field beans except for one or two dishes. While making navadhaniaya sundal(it is in the baby foods thread), will take all 9 grains 1/4 cup including field beans. Or, you can make separate sundal with this beans too.

Similarly, there is one gujarati recipe called kathol where they put black channa, chowly; with them, I use to add 1/4 cup of field beans too.

While making potato onion curry, you can sprout this beans (1/4 cup)and add to it which is also equally good.

And, in Mrs.Revathy's collections there is one sambar called pumpkin field beans kuzhambu which I tried and it is really good. Worth to try.

If you want any of the above recipes, let me know..

Mochai sundal:

Mochai 1 cup
coconut 2 tbsp
green chillies 1/2
red chillies 1/2
channa dal 1 tsp
urad dal 1 tsp
mustard 1/2 tsp
curry leaves, coriander leaves little
hing and salt.

Soak them in water for overnight and cook them w/w.o skin adding pinch of salt and haldi. I always prefer to cook with skin.

Heat oil, add mustard, chillies, dals and hing. Once it splutters and done, add the cooked mochai without water and fry for a couple of mts. When it is dry, add salt, a piece of ginger and spread coconut grated fry for a mt. Switch off the gas.

Garnish with leaves.

variations:

1. Can add onion after adding the seasoning things. If you want it sour, can squeeze lime juice.

2. In a little amt of oil, fry 2 red chillies and 2 tbsp of dhania. Pour this powder to the cooked beans and add grated coconut finally.
Omit chillies, but add jeera while seasoning.

I had this rasam at my friend's place where she made using peas and also suggested that it can be prepared using mochai too.

Mochai/peas rasam:

Field beans 1 cup
Garlic 3 flakes
onion cut 1 small
salt, curry leaves
tomato 1
tamarind lemon sized

Grind together

dhania 1 tsp
jeera 1/2 tsp
pepper 1/4 tsp
red chillies 4
hing little
urad dal & channa dal 1/2 tsp each

Fry the above in little oil and grind nicely w/w.o coconut.

Soak beans in water overnight.

Before cooking the beans, can fry it for a mt in 1/2 tsp of oil or you can cook directly.

Heat ghee, add mustard, jeera, garlic, onion and little hing. Fry for a couple of mts and add ground paste, cut tomato with enough water, tamarind and salt. Keep in sim and let it boil for 2 to 3 mts.

Add cooked beans/peas to the rasam and boil for some more time.

You can prepare this rasam without adding mochai which will be too good.

Optl:

For kids, can add quarter cup of cooked and diluted thoor dal to the rasam.
-----------------------

This is Tarla dalal's Vaal ki usal
2 cups sprouted vaal (field beans)
4 to 5 kokums
1 teaspoon cumin seeds (jeera)
1/2 teaspoon asafoetida (hing)
5 to 6 teaspoons curry leaves
1 teaspoon ginger, grated
1 cup onions, finely chopped
1/2 teaspoon turmeric powder (haldi)
3 teaspoons jaggery (gur), chopped
2 teaspoons chilli powder
4 tablespoons chopped coriander
1 teaspoon oil
salt to taste

Method

1. Soak the kokums in 2 tablespoons of water and leave
aside for 10 to 15 minutes. Purée the soaked kokums in
a blender to get a smooth paste. Keep aside.

2. Heat the oil in a non-stick pan and add the cumin
seeds. When they crackle, add the asafoetida, curry
leaves and ginger and sauté for a few seconds.

3. Add the onions and sauté till they turn
translucent.

4. Add the vaal and 1 cup of water. Cover and cook for
15 minutes.

5. Add the turmeric powder, kokum paste, jaggery,
chilli powder, coriander and salt and cook for another
5 minutes.

6. Serve hot.

Some points:

Being from South India, dont like the taste of kokum; so, substituted with thick tamarind paste and fresh tomato.

Since it is already sprouted, can pressure cook directly.

---------------------------

Thanks a ton R for your valuable inputs!! I shall def try them. Please do send me those recipes to seetha_kris@yahoo.com.

Seetha

Hello Sheetha,
R you in WI?

Hi Kavitha:

I live in Chicago. You are welcome to visit us if you happen to come to Chicago.

Thanks

Seetha

Hi R,
Is the field beans the same as "Lima beans" ?The one we get in american stores?Thats wat i use if i want to make mochai Kuzhambu..

GVB

Yes, gvb. Guess the people here call mochai as lima; have not tried buying it from American stores! Do they have fresh lima beans(mean, the green color) becoz, in Indian stores, find only the brown color beans.

Thanks.

I have bought lima beans from american grocery stores in the forzen veggie section. there is one type of lima beans which are big, then the regular one and also something called baby lima beans. I have sambar with lima beans

Yes R the ones available in American stores are green in color ..Its like the ones we get in India..Its in the frozen section.

GVB

Thanks, Pooh & gvb for the info., Will try it whenever I go..

R ,
Tried Potato rice today and it cameout excellent..Thanx for the recipe..

Thanks very much R, for posting the recipe of Palak Pasta ! I tried with noodles only . Tasted wonderful and very good change from usual vegs. & readymade sauces. Good idea of mixing greens with pasta -- very nutritious.
Bye.

Nice to read yr mgs, Indu & gvb..

Indu, will post here that mango burfi recipe and also sweet mango fruit rice(tested one) later this day.

Bye.

Hello Indu,

Here is the recipe for tested mango sweet rice:

Rice 4 cups
ripe mango or mango pulp 4 or 5
ghee 5 sp
cashew 2 sp, raisins 2 sp.
sugar 2 cups
cardamom 1/2 sp.

Mash mango well in mixie and extract the pulp without that fiber. Measure it and if it is 2 cups, then dont have to add any water.

Meanwhile, fry nuts and raisins in ghee. Keep aside. In the remaining ghee, add rice, fry for a couple of mts and add sugar, mango pulp. Pressure cook like our usual rice. finally, add cardamom powder.

Some points to note:

If the mango is really sweet, can reduce the amt of sugar; so, add half of the sugar while cooking and after cooking is done, taste and then, add more if you want.

If you want it to be very soft, like sarkarai pongal, cook the rice separately; mash, then add the mango pulp, sugar etc. and proceed as usual.

Either way, the taste will be quite decent.

_______________________

Mango burfi:

Big mango fruit 2
milk 8 cups or sugar less koa 350 g
sugar 8 cups
cashews 10
saffron
ghee 4 tsp

Prepare koa from the milk or buy readily available koa from the shop. Cut cashew into pieces and fry in ghee.

Peel the skin of mango and take the extract. In a wide vanali, pour the pulp and stir till it is thick.

Prepare sugar syrup with the sugar and 2 cups of water for a thread consistency. Once it is reached, add koa, stirred mango paste mix well. When it is like semi solid paste, add the saffron mixed with a tsp of milk, cashews and stir more. When it is fully thick, pour into the greased plate arrange the level. Once cold, put slices.
-------------------------------

Hi R,
Made Mochai rasam today minus the mochai and it came out very good..Thanx for the recipe..

Hi all,

Here I am sharing you three recipes which made recently and also loved by my family. I am just digging out all the files which I copied from old old(2 or 3 yrs back) articles/books.

Yesterday, made this chutney and really got inspired.

Vitamin chutney:

Coconut 1
tomato riped 4
garlic flakes 5 to 6 flakes
onion 3
curry leaves 4 sprigs
coriander leaves 1 bundle
ginger 1 small bit
green chillies 4
red chillies4
roasted gram 1/2 cup
carrot 1 full grated
salt, oil

Heat oil, add onion, garlic, chillies saute well till the color changes. Now, put leaves, ginger, carrot and fry more till it is soft. Add tomato, haldi stir well.

Grind the above all with coconut, roasted gram and salt.

Season in oil with mustard, urad dal and little cut mint leaves.

Points:

On seeing the ingredients list, pls dont get shocked or ignore. Definitely it is a change from our regular onion or tomato chutney.

For sour taste, I added tamarind; can even squeeze lemon juice.

I did not have coriander leaves; still, did not find any difference.

Those who have cholesterol problems, they can add 3 to 4 tbsp of coconut(just for flavor) which is sufficient. Yesterday, I added this much of qty.

As per the original recipe, you have to add sambar onion which has more nutrition and flavor than our big onion. But, added only the bigger ones.

==================

Next comes a couple of recipes based on pappaya vegetables!! Sowmya, pls excuse if it is not like yr traditional one.

Pappaya olan:

Pappaya 1
whole moong 1 handful
yam, carrot 1 cup together
green chillies 4
coconut milk 1/4 tin
coconut oil, curry leaves and salt.

Fry moong and soak in water for 6 hrs. cook it with salt. Keep aside.

chop the vegetables into round pieces and cut pappaya into thin square pieces(or whichever shape you want). Cook them in plain water or coconut milk.

Mix vegetables with coconut milk, salt, cooked & mashed moong and slit green chillies. Boil for some time till it is thick.

Season in coconut oil with a tsp of mustard and curry leaves. Ready to take with rice.

*********************

Alterations:

Instead of coconut milk, can take coconut with green chillies, grind together and add to the vegetables.

Last, but least for today!

Basically, I am not a big fan of pappaya. For the last couple of months, have been convincing myself to try pappaya dishes. Anyways, this dish is really good and goes with roti.

Kadai pappaya:

Tomato 2 cups
green chillies 2
capsicum 1 cup

chop the above into small pieces.

Pappaya 4 cups
carrot 1 cup
beans 1/2 cup
paneer 1/4 cup

Cut the above 4 into finger size pieces.

Powder

Dhania powder 1 tbsp
red chilli powder 1 1/2 tsp
garam masala 1 tsp
kasuri methi or methi powder 1 tsp
salt, butter/oil

Fry and grind:

onion 2 small
tomato 3
cashew 8

Method:

Heat butter in a vanali and add chillies, capsicum, saute well. When soft, add tomato saute well till the raw smell disappears.

Add rest of the vegetables from the second part. Can add plain paneer or fried paneer. Mix paneer too here. After mixing well together, add the powder, salt and paste with enough water.

While boiling, add kasuri methi powder and allow to boil for a couple of more mts. Ready to serve.

^^^^^^^^^^^^^^^

thanks, gvb. I also prepared that rasam without mochai or peas since didn't have them at home.

Will post tomorrow the seedai recipes, ok.

Bye.

Hi R
Time and again I am motivated to say.. your speed and interest to contribute real tasty recipes amazes me.So sun tv'la oru kaalathila vanda mathiri... idhu xxxx vaaram style'la neenga "papaya vaaaram akiteengala?
I am extremely happy cos I am sitting with a papaya right now and eagerly waiting to do some experiments :roll:
Authentic olan?Adhuvum en style?My olan is convenience olan and we have never made use of coconut milk to prepare the same.. but that's the way my folks prepare.Looks like there are multiple ways of preparing olan. :!:
May give it a shot on palakkad recipes thread soon.

Regards
Sowmya

Hi sowmiya and R,

where you guys get papaya? Is it a raw one? I live in US. Can i get it here? Your postings tempt me to try but don't know where to get the same.

also expecting to get seedai recipe by tommorow. All i heard from my family is/was 'seedai vedikum'. So afraid of making the same thoug i have couple of recipes from web sites. So give some inputs to avoid 'vedikaradhu' when you post seedai recipe R. All of ur recipes looks good, more over it tempt us to try. Good job!