sudhaka ur aval recipe looks simple and great.
will try it out soon and let u know.
sudhaka one doubt?
will there be any raw chilli powder smell in the aval ,since we r using it raw without any sauting.
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sudhaka ur aval recipe looks simple and great.
will try it out soon and let u know.
sudhaka one doubt?
will there be any raw chilli powder smell in the aval ,since we r using it raw without any sauting.
No aarthii... smell irukadhu... u can even use pepper pwd in place of chilli pwd if u prefer...Also pottu kadalai, groundnuts can be added for added taste...Appadiye andha fried curryleavesa nalla crush panni kalakinaal innum vasanaya irukkum...:)Quote:
Originally Posted by Aarthii
Dev akka, your sign :thumbsup: :bow:
:ty:Quote:
Originally Posted by crazy
[tscii]Dev, here is the Besi Bela Bath recipe for you.
Sorry for the delay. Kugan98
BISI BELA BATH
1 cup rice
½ cup toor dal soaked for 20 minutes
1 lime sized tamarind (soaked in 1 cup of water)
Some like to use lime juice.
¼ cup fresh peas
1 potato cut into cubes
10 beans cut into ½ inch in length
¼ cup carrots cut
½ cup shallots
A good pinch of asafoetida
1 tbs oil
1 sprig curry leaves
¼ tsp mustard seeds
2 tbs ghee
2 tbs cashew nuts
Salt to taste
Bisi Bela Powder:
10 red chillies
1 ½ tsp coriander seeds
¼ tsp fenugreek seeds
½ tsp urad dal
1 tbs channa dal
1 tbs poppy seeds
1, small inch cinnamon stick
1 ½ tbs grated coconut
1 tsp oil
Method:
Roast the above ingredients using the 1 tsp oil.
Cool and grind it into powder.
In a big pot, add the rice and the toor dal.
Add about 6 cups of water, and cook on medium heat
till it is cooked and is like ponggal.
Heat a pot with the oil, add mustard seeds, curry leaves.
Add in the whole shallots and sauté.
Now add in the potato, peas,carrots and beans.
Stir well once. Add in the asafoetida powder.
Add in the tamarind water, and boil in medium
Heat till the raw smell goes, and veges cooked.
Now add in the salt and the ground bisi bela powder.
Mix well without any lumps.
Now pour the tamarind gravy, into the cooked rice.
Mix well so that all the gravy is well mixed with the rice.
Cook for few minutes.
Now heat the ghee and fry the cashew nuts.
Sprinkle the nuts and ghee and mix well.
Serve with crisp fried potato chips and onion raitha.
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Wow wee, so many recipes.
Idlli looks great, fantastic kugan.
kugan too many receipes. all the pics are looking great.
kara kara aval i made today for evening snack. we liked it very much. thanks kugan.
Thanks Gulabjamun.
Please feel free to post any other
simple recipe that you have.
I will rewrite and post with pictures.
Thanks, Kugan98
Thanks Selviem,
Antha puggal ellam Sudha vukku thaan.
Thanks Sudha.
[tscii]
This kuih can be served for tea or breakfast.
This is a very tasty apom, with the fresh
yeast smell. Simple try it. Kugan98
MALAYSIAN APOM
Ingredients:
300gm rice flour
10 tbsp sugar (or more)
1 tbsp dried yeast
280-300ml water
3 tsp eno salt for 3 separate colourings.
Pink and green colouring
Topping: Mix together
1 cup grated coconut (white part only)
A pinch of salt
Method:
In a bowl, mix in flour with water .Add in sugar and stir until sugar dissolve.Add in the yeast in between.Mix until well incorporated. Leave the batter overnight in room temperature.
The next morning, separate the mixture in 3 portions. Mix in eno in each portion. Add in pink and green colouring.Leave one plain .Stand the three mixtures for about 20mins.Steam the moulds at least for 10 mins before pouring ¾ full in each mould. Stir the mixture each time before pouring into the moulds.
Wipe dry the cover before closing .Steam for about 15 mins. Do not open lid when apam is steaming. Leave the steamed apam to cool at least 10mins before loosing the edges of the apams from the moulds.This can be done easily with the tip of your fingers.Leave the apams which has been removed from the moulds further 30mins before serving with grated coconut mixture.
Note: You can use small teacups too as moulds.
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I used this moulds:
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Dear Dev, I remember you asking for set dosai.
Dev, the recipe is in Kugan's Kitchen 3
Page 67. Here is the link.
Thanks to uncle Raj raj for all the techniques.
http://forumhub.mayyam.com/hub/viewt...040494#2040494
Kugan98
Kugan, can you post recipe for butter murukku.
This type of murukku literally melts in the mouth.
Dear Kugan!Quote:
Originally Posted by kugan98
Guess wat? I made your rava iddlis and they turned out super..!! :clap:
I follwed your instructions exactly though you didn't mention the amount of water - so I added the water to make the batter reasonably right - not too watery neither too thick. I oiled the iddli moulds and arranged the thinly grated carrots topped with a cashew - I didn't use the pea. :D
I used an old PREET brand moulds which had tiny-tiny holes and steamed it using my pressure cooker without the weight. After 10 minutes I just checked it out using my wooden satay screwers to see if it comes out clean. It did and I let it cool down completely.
I oiled a sharp knife to go around the iddlis to losen them - it came out well without any cracks or broken pieces - you are absolutely right they were super SOFT.
My husband and I, we had an early dinner coz we were so tempted by it. We did feel sad that both our children were not around coz they are outstation for the moment. But I will be making it again next weekend when they are back...coz saya sudah menjadi mahir sekarang (I am an expert now..!!) :lol:
But the only difference with the Rava iddlis I ate in the restaurant was that they were white but had taste of rava too but the ones made by me was the same light coloured as you had made too....colour of Rava. :D
I feel theirs is not 100% Rava iddlis - they must have added rice flour to it. Do you think so too?
Thanks so much Kugan for I enjoyed every minute of making these iddlis. Btw I got 8 lovely iddlis..!! :clap:
I will post a recipe for another Rava iddlis which I found in the net but it turned out hard as rock. I only tired it out once and I never want to make it again- I threw it in the dustbin.!! :evil:
Kugan here is the recipe for Rava Iddlis I found in the nett. Something is not right - pls give your comments:-
SUJI IDDLI RECEIPE
Making extremely soft idli is very easy. All that you need:
Ingredients:
1. Black gram dough-2cup(Dough: soak black gram for 2hrs & grind it)
2. Semolina (suji)- 3/4 cup
3. Salt 1 tsp
Method:
1. Take black gram dough in a clean bowl and add semolina.
2. Add salt and mix it well.
3. Keep this dough a side for 8 hours.(fermentation)
4. Take idli maker and pour enough dough into idli maker plates.
5. Let it cook on low flame for 15 to 20 minutes.
6. Remove the idli from plates and serve hot with chutney and sambar.
PLEASE FRENS DO NOT FOLLOW THE ABOVE COZ YOU WILL GET IDDLIS AS HARD AS ROCK.....
Sonu, I am so happy that it turned out well for you.
I have few more hotel recipes all from my aunt.
She has a hotel in Madurai.
The idlis cannot be super white, as we roast the rava
in the ghee with the green chillies, ginger and so on.
Or maybe our quality of rava is inferior.
Sonu, your net recipe, after adding the rava to the urad dal,
the rava will swell in the urad dal paste.
Maybe the batter is hard and also the rava will become
moluk, moluk. Thats what I think.
Thanks for your nice feed back.
I feel so happy for you.
Take care, Kugan98
My relative came late evening to my house.
We invited him to join us for dinner.
We had parotta, vegetable salana,
dosai , two types of chutnys, dosai podi and the oil.
My maid was making suda suda crisp dosai.
My relative asked if he could have a podi thosai.
I was surprised as the podi was on the dinning table.
He explained to me that, as soon as you pour the batter,
and make the dosai, sprinkle liberal amout of dosai podi,
on the cooking dosai, and also dribble gingerly oil on the dosai. Cook till the dosai is crisp.
That is podi dosai. So here is the podi dosai.
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Kugan I had a look at your Set Dosas and it look more like rotis. I have never tasted it before but think like wanting to try them out. I have got aval in my fridge. :lol:Quote:
Originally Posted by kugan98
Is these dosas sour? It must be spongy due to the aval and I see it has nice holes too. Why can't we spread it out like our normal dosas - is it not spreadable?? I don't mind trying it out but I don't like dosas and iddlis being sour.
My Rava Iddlis were not sour coz I made fresh curd today... and it was ready by evening...!! :D
Just like how I followed your recipe step by step I followed the other recipe too. Perhaps you cud try it out and then tell me where I went wrong. :oops:Quote:
Originally Posted by kugan98
Is there any recipe for Rava Iddlis using rice flour + rava too? :D
My hubby enjoyed your Rava Iddlis..... :clap: of course I did too..!! :lol:
Sonu, the set dosai will be very spongy.
It will not be like roti :lol:
I do not know why, but it is made like that.
It should be small like that and in pairs.
It will not be very sour, if you do not ferment it
for a long time.
I have not tried spreading it very big.
May be it will not be spongy if you spread it big.
Let me try it the next time I do.
Thanks, Kugan98
ooh podi thosai is my fav, K. I use ghee, podi and sugar - sooooooopeeeeerr....... diabetes-na enna?? :lol: :lol: :lol: sometimes i use gingelly oil - after feeling guilty abt the ghee, of course!Quote:
Originally Posted by kugan98
Nm how is your aval recipes going on?
My aunt has bombarded me with sooo many types of
aval recipes. Only that I do not have 100 hands to do all.
I will slowly post one by one.
Thanks, enjoy your podi thosai :lol:
Kugan98
Dear Gulabjamun, my niece has come for her summer holidays from US. She has been bugging me for, thattai, kai murukku,
butter murukku and so on.
I will post the recipe as soon as I do them.
Thanks, Kugan98
[tscii]
VEGETABLE SALNA HOTEL STYLE
Ingredients:
50 grms carrots
50 grms beans
50 grms green peas
50 grms potato
50 grms cauliflower
2 big onions sliced
2 tbs lime juice
2 cups coconut milk
1 sprig curry leaves
1 tbs oil
A hand full of mint leaves
A hand full of coriander leaves
Salt to taste
To Grind:
6 pips of garlic
1 small piece of ginger
1 small cinnamon stick
1 star anise
2 cardamon seeds
1 tsp cumin seeds
½ tsp aniseeds
8 cashew nuts
1 tsp coriander powder
5 green chillies
Method:
Cut the veges into small pieces.
Grind all the ingredients to fine paste.
Heat oil in a wok, add the onions and sauté well.
Add in the ground paste and sauté till the raw smell goes.
Add in the vegetables, and sauté again.
When the veges are a little limp, add in the salt,
1 cup of the coconut milk, mint leaves, coriander leaves,
and the curry leaves. Let it come to a boil on medium heat.
when the veges are cooked, add in the remaining coconut milk.
Stir well and let it boil again. Remove from the heat.
Add in the lime juice and mix well.
It goes well with parotta and things.
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kuganka,thanks for the hoel style veg salna recipe.
The salna looks good.Will try it out soon.
Today i have planned to make ur tandoori roti.Even i have made the dough too.Have kept it for resting.will come back to u with the feedback after dinner.
kuganka,thanks for the meenkulambu,bisibelabath and apam recipes too.
Thanks dev for the reply as well the tips.Quote:
Originally Posted by dev
will try it out soon and will let u know.
Thanks Aarthii for your nice post.
Wish you all the success in tandoori roti.
This salna too, is a good combination for rotis.
Take care, Kugan98
You are doing just fine....you are very prompt in sending in the recipes....thus I don't think you need 100 hands :lol: ...besides it will definitely be cumbersome..!! :lol:Quote:
Originally Posted by kugan98
Vegetable Salna looks like stew....it will be nice for those iddiappams..or pal appams...:-)
:ty: Kugan... set dosaiku saagu recipe irundhaal post pannunga... It's very close to kurma in taste but edho diff irukku... maybe the ingre ratio... BBB naalaiku senjitu solren... Thanks K...:)
Sonu, you can call this salna, the cousin of Kerala vegetable stew :lol:
Little bit difference here and there
I am sure you know how to make the Kerala stew
Kerala stew goes well with appam and puttu.
If you request I will post the simple Kerala stew recipe for you.
Thanks, Kugan98
Dev, sagu is done in so many ways.
Tomato too can be added.
Even some add asafoetida powder.
This is how I do.
SAGU FOR SET DOSAI
Ingredients
1/2 cup fresh peas.
1/2 cup chopped carrots
1/2 cup cauliflower florets
1/2 cup diced potatoes
2 teaspoons oil
1/2 teaspoon mustard seeds
1 onion sliced
salt to taste
To Grind:
1 tablespoon roasted channa dal
1 teaspoon poppy seeds
2 tablespoons grated coconut
3 green chillies
1 handful of cilantro
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves
1 small piece of cinnamon
Method:
Heat little oil, and saute the green chillies,cloves, cinnamon.
add in the coriander seeds, and cumin.
Now add the other ingredients and grind the masala to a fine paste with just a little water. Keep aside
Now heat a pot, add oil to it. Splutter mustard seeds add the sliced onions. Saute well. Now put all the fresh veggies stir fry for 5 mins.
Add little water and cook till soft. Once the veggies are cooked add the ground masala. Mix the gravy well.
Add more water and bring to a boil. add salt to taste. The consistency should be creamy and thick.
http://forumhub.mayyam.com/hub/viewt...040494#2040494
I belong to a yahoogroup and sometimes get recipes for food for the gods. :) Since these are usually prepared by the ISKCON people, it may be different from what is usually prepared. Here's a sample.
Coconut-Mango Pulihara
Ingredients:
1½ cups Rice (Basmati or Sona Masuri)
1 cup fresh Coconut pieces
1-1½ cups Green (raw) Mango, peeled and chopped
3 Green Chilies
2 tsp Mustard powder
1 tsp Turmeric powder
1 tsp Jaggery
¼ cup roasted Peanuts or Cashews
2 tsp fresh Lime/Lemon Juice
Salt to taste
For Tempering:
1 tsp Mustard Seeds
1 tbsp Urad Dal
1 tbsp Channa Dal
2 dry Red Chilies, halved
a few Curry Leaves
¼ tsp Asafoetida
Ghee for frying
Cook the rice and when done, separate the grains with a fork, and let it cool. If fresh coconut isn't on hand, you can use a packed ¾ cup of grated dry coconut. Put the coconut, mango and green chilis in a blender and pulse to a rough paste, using no water. You want to have some sizeable pieces of coconut, mango and chili in the finished rice, so don't make the paste too fine.
In a little ghee fry the spices, beginning with mustard till it splutters, then add the dals, chilis, curry leaves and asofoetida. Mix the spices into the coconut-mango paste and add the mustard, turmeric and sugar. Cook for another two or three minutes, then remove from the heat. Don't overcook, as you don't want to overpower the sour taste of the raw mango.
Add citrus juice, salt and nuts and combine this mixture with the rice, tossing well so the rice is fully mixed with the other ingredients. Let it sit, covered, for 10 or 15 minutes so the flavors blend, then offer to Krsna will love and devotion.
Aiyoda! NOV anneh recipe potutaaaar :bluejump: :bluejump:
NOv anneh you are right, they do not use garlic and onions.
Suja too, has asked for channa potato subzi.
I made it today for her. No garlic and onions.
Thanks anneh for the nice recipe.
Take care, Kugan98
Why no garlic and onions? Followers of Hare Rama Hare Krishna vaa? Or practicing Jainism aaa?? I was told that the food taste good even though garlic & onions are not included....but I have not tried. I believe everything is how we adjust ourselves according to the situation. :DQuote:
Originally Posted by kugan98
Kugan whatever you wish pls post it coz its a real pleasure to see the tempting food and finally I end up swallowing my saliva only... :oops:Quote:
Originally Posted by kugan98
Kerala stew is my favourite and both my mum and MIL make such good stew and we have nice hearty feasts with Pal Appams and iddiappams too. Sometime I ask myself " Are we living to eat or eating to live??? :lol:
kugan,
sagu for set dosa is very interesting, i will try it for chapathi tonight and let u know.
Oh, sry Kugan... Saagu recipea paarkalai... thannks for the link... senju paarthittu solren... Innaiku night BBB seiyalaamnu irundhen... but I might try the mango-coconut rice today... edhu senjaalim naalaiku feedback kudukiren...
more recipes on food for the gods
http://www.harekrsna.com/practice/pr...es/recipes.htm
http://www.harekrsna.com/practice/pr.../cookbooks.htm
http://www.harekrsna.com/practice/pr...hkcookbook.pdf
dev,
very good links. receipes are so good. my kids like all rice varieties given in temple. i will try one by one.
Thanks Sonu, you should post your mum's version of
the stew. Every one does in a different way.
So the more the merrier.
Sonu, in every thread, in page 1 we have the index for recipes for that particular thread.
You wanted the iddiyappam recipe.
In Kugan's thread I
on the page 11 we have the method to do the flour.
In the same thread in the page 12,
we have the method to do iddiyappam.
In Kugan's Thread 4,
in the page 48, we have the mothagam recipe.
Thanks and take care, Kugan98
Selviem, thanks for the nice post.
Try and give us the feed back.
Friends, our Selviem is going on a holiday to India,
on the 7th.
We all from the Kugan's Thread wish her a safe and pleasant journey.
Selviem, enjoy your stay with all your loved ones.
Come back with new recipes.
Take care, Kugan98