SUN TV & Other Recipe Collections

Hello Kavitha,

Yes, raw pappaya is available; Here, in NJ, I use to buy from Patel brothers. It is just 69 cents or something per pound!

Frankly speaking, I had one experience. Luckily, it was minor. My mother said that if you are not sure about cleaning ellu, better, dont put it. Instead, can add jeera which is harmless. Sieving the flour is also necessary. Some people also suggests to poke it with a pin.

So, for the last 5 yrs, no explosion and everyone is safe(kidding).And, also I stopped using ellu. On the safer side, I always keep a plate to close the oil while frying them in oil. In this way, you will be totally safe.

Bye.

Sowmya, Yaan petra enbam(?!) perugam ivvayagam. Actually, I saw pappaya basundi too. But, have not tried them. So, thought of sharing the tested ones alone.

You know something; not only for olan, for kurmas or gravies, if you add coconut milk instead of coconut, it gives a spl taste to the entire gravy which noticed in a recent get together. You dont have to add the said qty, just quarter cup in the place of 1 or 3/4 cup.

But, tinned ones are somehow not fresh like our fresh coconut. So, atleast, during parties time, we can serve tinned ones and for us, let us nourish with FRESH COCONUT!! Just teasing..

Bye.

Hi R,
I can't believe u posted so many recipies already..I have to say Wow!!
Ur speed is amazing..Looking forward to seedai recipe..am planning to try ot this week...Also if its not much of a bother can u post for kozhukattai also?Whenever i make, the outer shell is coming out separately from the poornam..Thanks

sowmya, R,

WE always make olan with coconut milk. i didnt know that there's another version for olan without coconut milk. thats really interesting. we make olan with vanpayar(red chori dal), kumbalanga (white pumpkin ?), long brinjals and yellow pumpkin.

Sowmya, i"ll psot the aval recepie in palakkad thread tomorrow

also i use maggi coconut powder nowadays as its more convenient than canned coconut milk and it doesnt taste bad also....and ofcourse, as R said, not as good as fresh one :-)
Anju

Hi R,
Thanks for the tip on using coconut milk...

Anju
Waiting for your aval recipe... and meanwhile please do post your olan recipe as well.Please check your pm... I have a doubt

Kavitha
I bought the raw papaya from shoprite/pricerite.Do yoy have one close to your place?

Regards
Sowmya

Hello friends,

I have already posted wheat rava usili recipe under SUN TV recipes collection.

Based on the same method, if you substitute cooked sevai or cooked idly(pieces) in the place of wheat rava, the taste is coming out great & totally different too which my cousin tried recently and I tasted the same.

So, thought of sharing with you all.

Thanks and Bye.

R just searched from the first page but cudn't find the wheat rava usili..I don't know if i missed it..Can u tell me the page number..

Thanx

Hello R,
Thanks for your reply. I live in Wisconsin. I haven't heard those shops to papaya. But i search in chinese stores. Regarding seedai,u cover the frying pan while seedais are cooking? Is it safe? Won't there be any fire hazzard? Pls clear my doubt.

Hello Sowmiya,
I don't have those shops in my place. Thanks for your reply. I will search for raw papaya near my place.

Sorry gvb, I was thinking that I already posted wheat rava usili. Checked today and it was not there..anyways, will post it later..

BTW, will post the recipe for kozhukattai now. Abt seedai recipes, will post them in a couple of days as my son is having field trip; so, I am totally occupied with him.

I am posting the kozhukattai maavu for you. Let me know whether you want the poornam recipes or not. I usually make ellu pooranam, thengai pooranam, kadala paruppu poornam and for kaaram, urad kozhukattai for chathurthi.

Dough for kozhukattai:

Sieved rice flour 1 cup
boiled water 1 cup
sesame oil 1/2 sp.
salt 2 pinches

If you are comfortable, can use vanali itself. Otherwise, use mild greased non stick vessel so that it will not stick at the bottom and easy to stir.

Boil the water in the vessel. The boiled bubbles should be all over the water and also at the center which is very important.

Once the water starts boiling, add the oil, salt and 2 pinches of flour, stir and add the entire flour; switch off and start mixing well. Once it comes like a ball, you can notice the slight color change of the dough(cooked rice dough). Make sure that there are no lumps.

Cover it with wet tissue towel and close it with a lid in case, if you are making pooranam so that it will not get dry.

Keep quarter or half cup of boiled water ready just in case, if you need more.

The steaming time for kozhukattai is 5 to 10 mts. Only way to check is it will look shiny and it will not stick to yr hands.

________________________

Some points:

People those who are experienced will keep the stove sim and start stirring without sticking at the bottom. Either way, it is upto you to choose.

If you are preparing kozhukattai from the rice, then, you might be needing more water.

You said that yr outer layer is coming separately from pooranam. Maybe the poornam qty should be higher or take outer layer little more than the poornam size.

Hello kavitha,

What I meant was to cover the vanali with a bigger plate for the first 2 secs to make sure that the seedai does not explode. After that, remove the plate. Did not mean to close throughout the process!!

If you are still not satisfied, you dont have to close the vanali. Instead, clean the ellu thoroughly and sieve the flour. Becoz for a cup of flour, hardly, we take 1/2 sp of ellu; hence, it is easy for you to clean everything.

Bye.

Thank u for the recipe,R..I will try it real soon..I have the poornam recipes of Mrs.Mano..If urs is different please do post it..Can u also tell me how to make urad kozhukattai?

Also,i shud stir the rice flour in the boiling water after its taken off the stove?

Regarding seedai please do take ur time..No hurry..Iam wondering if u add jeera do u remove its tails?What does cleaning the ellu means?

Last question,please bear with me..Wat is karamani in english or hindi?And ellu is sesame right?Which one i shud get ?Black or white?For making the ellu podi also..

Thanx

No need to remove the tails of jeera. Cleaning means removing the stone or any dirt from jeera or ellu which is the reason for exploding.

Since I dont see black ellu(yes, it is sesame), use white ellu. Anything shd be fine, guess.

Urad kozhukattai is to grind red chillies, green chillies(each 1), urad 3 tbsp, salt coarsely. Squeeze lemon juice on the paste and do seasoning with oil, if you want.

Chowly/lobia is the hindi name & black eyed beans is the english name for kaaramani.

For kozhukattai, yes, you have to stir the flour after switching off the stove; then only, you will get the kneaded ball dough.

To differentiate between the pooranams, you can make round shape with dal poornam, boat shape for ellu & urad pooranam and finally, our usual (nose shaped) coconut pooranam.

Thanks R for clarifying my doubts. Will try seedai soon and let you know. I have seedai recipe from arusuvai.com

Tried ellu podi from the above site and it tasted good.

Thanx for replying R.Yes i remember boat shaped kozhukkatai and nose kozhukattai..That was a good idea to differentate..U haven't told me whether ur poornam ingredients are the same as Mrs.Mano..
When i asked for chowly in the grocery shop today they seemed confused..Next time i will try with "Black eyed beans"..I also got Sphagetti today to make ur Pasta dishes..

Abt Urad kozhukattai wat to do with the paste?The quantity seems so small..Its called uppu kozhukattai right?and i remember it will be big and rough fa kaila pidicha mari irukum(Upma color).Is that the one u are talking about?Please clarify me..

Thanx.

Yes, gvb..saw Mrs.Mano's recipes and the poornam recipes are same. In fact, tried only one time her dough method and it came out nicely too.

Definitely, if you ask the grocery shop for black eyed beans, they might not be aware becoz they know hindi very well than English and it is quite a common word. Even, in the cover it says the same or ask for LOBIA. You can look where you find channa, peas etc.

My paati use to make kaara kozhukattai on vinayaka chathurthi. But, by the time we are done with these varieties, would be so exhausted. One more kozhukattai called pidi kozhukattai; but, the procedure is little lengthy since have to take rice rava from the rice etc.

Abt. urad kozhukattai, sorry..did not write clearly since I was in a hurry to take my son to the class. Here it is-

Urad poornam(salt kozhukattai):

Take half a cup of urad dal and soak for an hr. in water. Drain the water and grind with 1 no. of green and red chillies, salt and hing coarsely. Steam them on the idly plates for 5 mts. Once cold, separate them; season in oil with mustard, grated coconut and curry leaves. Mix well and squeeze lemon juice.

Now, take 1 spoon or so to stuff in the kozhukattai dough which is more than enough. though the qty looks like very less, we cant take like other sweets. So, the said qty is enough becoz I see my family concentrates more on all three kozhukattais than the urad one!!

Yes, the color will be same and udhir udhira irukkum. YOu cant hold it in yr hand, just have to take in the spoon only.

will post uppu seedai today for sure..gvb..

Here is the list for everyone's easy reference.

PAGE 1

• Naanu paati thalagam
  tirunelveli sambar
  paruppu puli kuzhambu
  paruppu urundai kuzhambu
  curry leaves puli kuzhambu
  mango puli kuzhambu

PAGE 2

• Masala kuzhambu
  Black channa vada
  aloo tikki
  Instant dhokla
  Tava fried idly
  Mixed vegetable pakoda
  Mint paneer tikka
  paneer kofta

PAGE 3

• gughni
  baby corn in coconut milk
  paneer butter masala
  karnataka okra curry

PAGE 4

• mango payasam
  pumpkin halwa
  kaaramani sweet pongal
  apple badham halwa
  red pumpkin chutney
  sesame sambal
  ginger sambal
  coriander chutney
  ellu milagai podi
  poondu milagai podi
  chutney podi

PAGE 5

• curd upma

PAGE 7

• cabbage thuvayal
  gatta rice
  sweet & sour cabbage
  bread dosa
  kadai panner
  1-2-3 uttappam
  bottlegourd mint raitha
  red tomato apple chutney
  kaara vada paniyaram
  andhra potato curry

PAGE 9

• Milagai bajji

PAGE 11

• sprouted moong parata
  baingan kurma
  mullangi kootu

PAGE 12

• mysore pak
  angaya podi

PAGE 13

• neem flower rasam
  bread masala
  soya macaroni delight

PAGE 14

• kalasamelara kuzhambu(kootu)
  kamalbogh

PAGE 15

• curry powder
  orulaikizhangu powder
  potato rice
  masala mochai
  stuffed baked potato
  mochai sundal
  mochai rasam
  vaal ki usal

PAGE 16

• mango burfi
  sweet mango rice
  vitamin chutney
  pappaya olan
  kadai pappaya

PAGE 17

• Dough for kozhukattai

PAGE 18

• Salt kozhukattai(urad poornam)

Hi R ,
Thanx for giving such a detailed reply..I remember seeing "Lobia" i think..will check it out next time..I think Pidi kozhukattai was the one i talked about..Got it confused with uppu...Kara kozhukattai is that small balls made with rice flour and chilli powder right?I love them..
Do i have to grind the uraddhal with little water or no water?Am sorry for asking the most basic of questions its just that i want to get it right..


That was a great job giving all the recipes posted so far with page numbers..U have been very helpful and i thank you for that..

Looking forward to ur seedai recipe..I will try it b4 this weekend..Please do take ur time..


GVB

Hi R
Made "mullangi Kootu" and it came out v.good...Full of flavor..Got a big thumbs-up from my Husband..Thanx

GVB

Hi R,

Tried andra potato curry. Tasted good. Thks

Hello gvb,

Thanks for yr msgs..Today only, noticed that the small maroon color kaaramani is moth whole in hindi; so, if you want this size, can check this name and lobia will be white color kaaramani with a black line, guess.

Just like urad vada, use minimum amt of water. HOpe I am clear.

Bye.

Thanx R..Again there are Varieties in it!!!!Wats the one we use for Nombu adai?I skipped it this year cos i wasn't sure wat it looked like..

the maroon smaller one(moth) since it gives a spl flavor.

You are most welcome, Kavitha.

Uppu seedai:

Rice flour 1 cup
urad flour 1/8 cup
butter, coconut grated 2 tsp each
jeera or sesame seed 1/2 tsp.
salt 3/4 tsp.
hing 1/4 tsp
red chilli powder or pepper powder 1/4 tsp. optl.

Dry fry the flours till you get the consistency like you can put a line without break. Mix well, sieve and keep aside.

Dilute salt with water and strain in order to avoid dirt, if any. Similarly clean the seeds too, if any.

Now, mix all flours with the remaining ingredients adding hot water to make a dough. Make sure that they are all mixed evenly and there is no crack or gap.

Now, start making small balls and put them on the tissue paper; heat oil and when it is ready, deep fry batch by batch depending on the size and oil qty, pour the seedais. Once it is golden brown color, take them out.

Also, watch out if the noise of the oil has stopped and that is one sign; second thing is while you stir, can hear the noise of cooked seedai.

while rolling the seedais, doesn't have to be in regular and heard that one is not supposed to use both the hands. Just one hand and irregular shape is fine. Though dont know the exact reason, I am just following the same.

Once the oil is hot, put the seedais, and keep the flame in medium if you are using iron vanali. While taking the seedais out, keep the flame sim so that the color will not change. Then, again change the fire and according to the heat, start pouring seedais and proceed..

Good luck!!

Wow R..Thank u so much..I'll try it today itself and let u know how it came out..I hope it goes well.

"while rolling the seedais, doesn't have to be in regular and heard that one is not supposed to use both the hands. Just one hand and irregular shape is fine. Though dont know the exact reason, I am just following the same. "


Hello R,

The reason is explained in arusuvai.com . It is to avoid exploding. If we use two hands and make round,tight ball it will explode. I got this info from arusuvai. I like to try ur seedai recipe. May be next week as we won't be in town this weekend. Tks for the recipe.

Thanks, Kavitha for the info..But, heard from people in order to get a crispy seedais, we have to do the irregular balls!

Still, I wonder becoz if you buy seedais from Adayar Ananda Bhavan sweets, Chennai(they are very famous), the shapes will be so uniform ROUND!! I even felt that it could be machine make one? Not sure..

Bye.

Yes R, the store bought seedais r uniform shaped.

Vella seedai:

Rice flour 1 cup
urad flour 1/8 cup or 2 tbsp
coconut cut 2 tsp
jaggery 3/4 cup
sesame seed 1/4 tsp
water for syrup 1 karandi

Dry fry the flours till it is red color without stopping. Once done, sieve them well.

Make syrup with jaggery & water until you get ILAMPAGU. When you get that consistency, take the vessel away from the stove and put the flours, coconut, sesame and mix well. If water is not sufficient, can sprinkle hot water on the flour to make dough. The final dough should come like a ball just like uppu seedai.

Start making balls and heat the oil in a vanali. Once it is hot, just follow the same instructions as given in the vella seedai. Pour seedais and keep in medium.

When the oil sound completely stops, take them away. If you feel it is getting darker, change the stove to med to high low.

This seedai will be crispy outside and soft inside.

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

Hello Kavitha,

I was talking to my cousin who is in US itself and she is very good in making our traditional sweets and advised that making regular balls will not cause any explosion.

Many of her recipes I have tried and came out well too. So, soon, I am going to give a try. Atleast, I want to make myself clear.

Becoz, if you dont make regular balls, particularly for vella seedai, the cracks may form all over the seedai though the taste is good. Anyways, will let you know the result whenever I try.

Bye.

Hello R,

After thinking abt store bought seedais i also planed to try atleast 5 to 10 uniform balls. I am happy u talked to ur cousin. I tempted to try rightawy but don't have urad flour. Definatly will try next week and let you know. I am going to use 'cover the vessel' tip to avoid any explotion.Since this is going to be my first time..little scared.

But is she advised to make uniform balls for kara seedai too?

Hi R
Made Uppu seedai just now and it has come out very very good..No"incidents" in the kitchen,thankfully..I roasted the flour for close to 20 mins (Started to check for lines right after 5 mins). :) Thats y i timed it.Forgot to strain the salt but did clean the jeeragam cos it had impurities in it.The taste was exactly like i remembered and it came out cripsy.

The flour i made had cracks in it so for the first batch it was a "BIT" hard to bite on the outside but once u break it down it tasted good.

So added little water to the dough for the second batch and that was marginally better.

I added water to the third batch too but haven't checked the taste of it since the quantity is less..Taste paakaren nu finish ayidum polarku. So Saving for my husband.

If u feel there might be any other reason for the outer hardness please let me know..There is always room for improvisation.


Considering this is my first effort am extremely happy and satisfied with the way it has turned out.So many thanks to u for posting the recipe.I love it..


I was about to ask u for vella seedai but stopped myself cos i din't want to tire u out..Double my thanx for that too..


GVB

R wat do u mean by regular balls?We can use both our hands to make the seedai?(Both uppu and vellam)

Wat is "ilam pagu"?I have never tried with jaggery..How will the Padham be?

Thanx.

Hi gvb,

First of all congrats on yr success in the first attempt. My opinion is seedai is not like other savories; a little challenging one. When I did the first time, the same problem had happened. By experience only, you will be an expert, no.

The surprising thing you know is initially I thought that there was a mistake with my measurement and that was why I was not getting good seedais!! But, when I asked my paati or mother or any of our previous generations, they all repeated the same ratios and if you look at any books which has published a couple of generations back, they would tell the same.

Then, realized it all depends on how you are kneading and adding the water to the dough. Neither it should be wet nor too dry. That is also one of the reason for the harder seedais.

If it is both crispy and hard, also you should check on the fire. Abt fire I have mentioned clearly. Is that what you have followed?

When I did first time, I kept in sim and came out hard. The second time, kept in medium and came out better than the first ones!! While putting the next batch, always, check whether the oil is hot or not since we keep them in sim. Just like how the sweet making guys use to pump the stove on and off(to increase the heat), same way.

If the dough is dry, yes that is also one reason to make it hard. For 20 mts, you fried and am little surprised. The consistency should be like "KOLAM PODARA PADHAM". If you put kolam in the rice flour, it will come with a break; but after frying, it will come without any gap like our regular kola podi. That is what I told you.

How many cups of flour did you take? The cracks is becoz of the balls you made(azhuthi uruttanam). Before posted a msg to Kavitha, checked with a couple of my cousins and they both said, they always use both palms to roll so that you will not get any crack and it will not explode. I have not tried this. As I told Kavitha, have to try one day.

guess I answered to all yr queries.

Yes, kavitha..can use both yr hands(palms) to roll for both seedais!! Checked with other cousin too..told the same thing.

Hi friends,

Yesterday, tried this simple pasta recipe and got a compliment from one of my favorite person(??) which is my SON; obviously, thanks to cheese!!

Eggplant pasta:

Onion 1 small
tomato 1 or tomato puree
eggplant big size quarter is enough
palak 1/4 cup
Pasta 1 cup

Heat oil, add lengthy pieces of onion, grated 2 flakes of garlic with eggplant saute them well. Add salt with haldi and when done, add tomato stir well. Add chilli powder or a combination of pepper/jeera powder, mix well. Check for salt.

Cook pasta with salt and keep aside. Take a microwaveable vessel, spread pasta as a first layer, vegetables as a second layer, grated cheese as a third layer repeat the same one more time. Microwave it for 2 mts. Yummy pasta is ready. Stir and serve.

Bye.

Hi R,
I kept the stove at "low" for roasting..Still do u think its too long?..I did nothing but put lines to see if its coming in a line :( ..For frying the seedais kept at Medium..I dropped tiny bit of Maavu and started frying as soon as it came up..

I took 1 cup of rice flour and 2 TBSP of urad .BTW i assumed by spoon u meant TSP..Correct me if am wrong..I(u had said spoon for hing,jeera..)In the vellai seedai u have mentioned 1/8 cup or 2 Spoons..So that got me wondering.

As u said may be its the way i kneaded..I din't put that much pressure cos i thot that wud make it hard!!!I wud say i got it 80% right which is huge for me.Thanks again for posting this recipe..This is wat i'll follow from now on..

GVB

I had asked u about "Ilam paagu"??

Sorry, gvb..did not notice the mistake. now, I have corrected them.

Abt paagu, it is like the beginning of 1 thread consistency. Should not be a single thread, but before that, if you pour a drop of paagu in the water, it will dissolve at first; after that slowly, it will slowly change which is the sign that 1/2 thread is going to start. That is the correct padham(oru madhiri izuhkum, but single thread will not form).

Abt roasting the flour, as soon as you reaches the kolam padara padham, can switch off the stove; dont have to wait till the end.

Abt kneading, dont have to put more pressure. It is just rice flour,no. Just mix all the flour evenly and make sure that it is not dry. that is all, it needs.

Bye.