AFAIK, malliyapoo idly means super soft idly (without the aid or yeast I hope. :roll: )Quote:
Originally Posted by kugan98
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AFAIK, malliyapoo idly means super soft idly (without the aid or yeast I hope. :roll: )Quote:
Originally Posted by kugan98
Suvai thanks for your compliments.
Horsegram is kollu in tamil.
actually my friend told me to boil the raw banana and add to the dish. I never like to boil the veges serperately and add to the dish.
The drumstick if young will be cooked in about 5 to 10 minutes.
if you like you can do as my friend did.
Thanks
Dear Talafanz, you will be suprised to know that in India they add a pinch of jaggery to the kulambus. they say
In sambars the sourness of tamarind is balanced by the dal. In kulambus they use jaggery to regain this balance
here in malaysia, they add sugar to all sambals.
in indonesia its even worse, all their dishes will be sweet.
in my house we use very little sugar only for the Malaysian sambals.
for kulambus and others we do not add sugar.
Note; give me a call when you going for the roti canai training.
Nov, normally we do not use yeast for dosai and idllis.
Only for aapams, that too if you get toddy, it is not necessary.
I know that K, I was making fun of a fellow hubber based in US who uses yeast for dosa/idly. :)
Hi Kugan
I had idli for lunch at a friend’s place last weekend. It was so soft and really white. Sorry about the confusion, my question is the after effect of that idli. His ratio is 1 cup urid dhal : 4 cups of idli rice and he is an expert in idli. As Nov said it is the soft and whitish idli. I will wait for the uthapam recipe. Thank you.
Hi Thalafanz
Sorry to disappoint you. I didn’t do the veesura part for the roti canai. I cleaned up the kitchen table well and just spread the roti dough like a thin piece of cloth and fold it. Do try, it works for me.
Thanks Kugan for your reply. Sorry.........can u put some kollu picture please....I have been looking for this "horsegram" probably they call it something else here.....who knows!
That horsegram recipe seems like a good one kugan....will try!
thanks
s
Nov......neenga cooking demo & classes nadathureengalaa? :clap:
Hub'la pala pEru en thozhil'la maaththaa paakkuraanga ... :roll:Quote:
Originally Posted by suvai
dear suvai,
kollu is very good for health, u can make sprout in that, steam and eat. also u can make tasty kollu thuvaiyal, kollu podi which goes very well with idli, dosa.
i saw pictures in the net. just search pictures of horsegram. u can see the pictures. Also keralite call that as one payuru. It looks like whole masoor dhal which we get in indian supermarket.
Shanthi, most people use their left over dosa or iddli batter to do uthapam.
The only factor is that the batter should be well fermented.
There are many types of uthapam, tur dal uthapam, tomato uthapam and so on. Some even add poha. For toppings it ranges from bell pepper to carrots
This is how I make uthapam.
200 grms par boiled rice
75 grms urad dal
1/2 tsp of fenugreek.
For toppings:
chopped onions
chopped green chillies
chopped coriander leaves.
Soak the rice seperately urad dal and fenugreek together.
soak them for about 6 to 8 hours.
Grind the rice a little coarse.
The urad dal must be ground to a smooth paste.
Add salt and let it ferment for about 10 to 12 hours.
The consistency of the batter should be little thinner than iddli and little thicker than dosa.
Heat a dosa kal make dosa like shape on the dosa kal, but thicker.
sprinkle the finely chopped onion, green chillie and little coriander leaves on the top of the spread batter.
you can pour a tsp of oil around the uthappam.
when the sides get little cooked, flip over the other side and let it cook for a minute.
Remove and serve with chutney or sambar.
I get soft uthappams this way.
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Suvai I am posting a picture of kollu for you.
I always have stock in my house
I too do kollu rasam, tuvayal, podi, or just steam and make like sundal.
Do you know that 1 tbs of soaked kollu taken early morning on empty stomach can really slim you down.
Its other names are ulavalu, kulith, kuthlee, muthira and others.
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Kollu Sundal
Preparation:
Ingredients:
Horse gram – 50 gm
Coconut oil – 1 spoon
Mustard seeds – 1 tsp
Black gram – 1 tsp
Cumin seeds - 1 tsp
Pepper powder – 1 pinch
Asafetida – 1 pinch
Green chilly – 1
Curry leaves – few
Rock salt – to taste
Method:
Soak horse gram overnight. Boil till it becomes soft. It takes longer to cook horse gram than other legumes. Drain the water (this water can be taken separately and made as soup). Heat coconut oil in a pan and add mustard seeds, green chillies, pepper powder, cumin seeds, asafetida and curry leaves. Add cooked horse gram with little salt and mix well. Add grated coconut, if required.
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Kollu RASAM
Ingredients.
125 grms roasted kollu ( soaked overnight )
1 litre water
1 tsp cumin
1 tsp black pepper
2 dry chillies
1 lime-size tamarind
tsp tumeric powder
4 pods garlic roughly smashed
FOR TEMPERING
2 tsp oil
tsp mustard
2 stalks curry leaves
2 red chilli broken
salt to taste
METHOD:
Boil the roasted, soaked kollu in a litre of water till cooked ,mash well , and keep aside.
Coarsely grind the black pepper, cumin seeds and the dry chillies, and
Add to the kollu mixture.
Extract the tamarind juice, using a little water and add it to the kollu mixture.
Also add the tumeric powder, and the roughly smashed garlic.
Add some water to the mixture if you find the liquid is very little.
Heat a pot, add 2 tsp of oil. When it's hot add the mustard seeds followed by the broken red chillies, and the curry leaves.
When the dry chilli browns, quickly pour the kollu mixture and close immediately.
Open the lid when it starts to boil, add salt to taste, and remove from fire.
Hi Kugan..............thank u so very much for the pic......:-) as well as the recipes...sundal seems simple to make....thank u once again....apadiye kollu podi & kollu thuvayal podunga plz.
hi Selviem,
Thanks for yr suggestions too....:-)
Have u tried the kollu recipes?
Nov.......ipadiyum sollalaamey....that u r multi talented nu......:-)
Thalafanz....ethanai thadavai paartheenga "thala"voda movie ya?
suvai,
in our house we take every day steamed sprout kollu everyday with the salad, also i make kollu sundal little spicy,(sidedish for the rice). thuvaiyal once in a week, podi is always there like idli milagai podi. It reduces choloestrol
[tscii]
HORSE GRAM THUVAYAL
Thuvayal is a thick version of chutney.
Ingredients:
½ cup horse gram
2 tbs coconut
3 dry red chillies
2 small shallots
1 marble size tamarind
2 garlic pods
3 pepper corns
Few curry leaves
1 tsp oil salt to taste
Method:
Heat a pan with the oil, roast all the items.
Grind everything with salt, using very little water
To a coarse thick paste.
Note: normally after roasting the horse gram, I would powder it
In a dry mixie, before adding all the ingredients in a wet grinder.
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Selviem can you please post your version of kollu podi and sundal.
I understand that kollu is very heaty. What do you do to balance it.
Thanks.
Hi Kugan
Thank you for the Uthapam recipe. Picture is mouthwatering. I will try this weekend and let you know.
I heard kollu is a main feed for horses to make them fat or is it to give them more energy? Surely all the legumes are good for health. Your recipes looks good. I will look for kollu at the spice shops here.
Regards
Shanthy
Hi Kugan,
Actually, the receipes are traditional, i will get the proper proportion from my mom and post it at the earliest. please give me some time.
sorry for the inconvenience.
selvi
Kugan, just a quick Q...I tried fig cake today & it was a disaster!!!... the bottom burnt badly when the centre got cooked compltely!!!... I baked the cake at 160C & then reduced the temp to 150C after 20 mins as I could smell the cake getting burnt a bit... What is the appropriate temp to bake cakes?... The centre portion took a very long time to cook...could it be coz of the deep vessel I used?...
Thanks Shanthy for your nice words.
Kollu prouduces lot of heat and is very rich with minerals
Hence I think they feed the horses with kollu to check their weight and also to keep them fit.
There is a proverb which says:
Elaithavanukku ellu
Kolluthavanukku kollu.
Thanks.
Selveim, please take your time.
Each and every one does things differently.
i just want to know how you make the podi.
I feel the more the merrier.
We can have different types of recipes.
In our house we drink lot of water and pasu mooru
to balance the heat.
Thanks.
Dev sorry that your cake was burnt.
I am no expert in baking.
Anyway I will tell you what I know.
May be you know all these facts.
Or I might be wrong.
Dev, normally a cake recipe with a measurement of 2 to 2 1/2 cups of flour is usually baked in a 9 inch tin.
The oven temperature should be about 325 degrees.
you bake for about 35 minutes to 45 minutes.
Oven temperature can vary from oven to oven.
try turning the oven down a couple of degrees and cook
for a bit longer. Your rack should be near the middle of the oven.
Try to line the base with a double layer of wax paper.
Fig cakes are mostly baked in bundt or tube pan
RICE FLOUR ROTI
Ingredients:
2 cups rice flour
1 medium onion finely chopped
1 green chillie finely chopped
1 tsp cumin seeds crushed
Little coriander leaves finely chopped
Few curry leaves finely chopped
2 tbs oil
Salt to taste
2 cups of water ( according to required consistency)
Method:
In a basin mix all the ingredients except the water.
Boil the water in a pan. (Boiling water makes the roti soft )
When the water boils, add the boiling water little by little
Careful when you add water, add enough only to form a dough.
And mix well with a spoon, until the dough comes together.
Cover the dough for about 10 minutes.
When dough is cool, apply little oil to your hands and knead well.
Dough should be of medium softness.
Take a plastic sheet , put a little oil and smear on it.
Take a handful of dough, make a ball and pat evenly.
Now transfer on to a hot dosa kal.
If you like you can add little oil around the roti.
Cook on both sides until well cooked.
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Kugan, thanks for the inputs... Will try lining the bottom & with a shallow container next time... :)
hi kugan,
here is the receipe of kollu podi, which can be used as idli chilli podi.
kollu - 100 gm; dry fry nicely in the slow fire, (till the raw smell goes u have to fry in the slow fire, otherwise it will not grind into fine powder)
idli rice - 50 gm (soak for 10 to 15 min) drain and dry fry nicely, till it pop up nicely. Fry like pori arisi.
now in the kadai 1 tsp of oil , fry
Black pepper- 1tsp then
jeera - 1 /2 tsp, fry then
hing - 1/4 tsp
then red chillies - 8 fry in that oil
once all the items comes to room temperature, then grind into a fine powder.
for this salt it will consume only little.
u can store in the air tight container.
please try this and let me know.. if u want i can send the receipe of thuvayal
Selviem thanks for the podi recipe.
I will try and post the feed back.
Do please post your version of the thuvayal.
I am sure its nice to have different recipes.
Thanks.
[tscii]
CORIANDER TOMATO CHUTNEY
1 bunch coriander leaves
1 cup chopped tomatoes
1 cup chopped onions
3 pips garlic
5 green chillies sliced
1 sprig curry leaves
1 tsp mustard seeds
1 tsp urad dal
¼ tsp asafoetida
¼ tsp tamarind paste
2 tbs oil or less
Salt to taste
Little warm water
Method:
Heat oil in a pan, add the mustard seeds, urad dal,
Add in the curry leaves, green chillies and asafoetida.
Sauté for a minute.
Add in the onions, tomatoes, and garlic.
Sauté till the items become soft.
Lastly add in the coriander leaves, tamarind paste and salt.
Stir well till blended well.
Let it cool. Then put everything in a blender.
Blend it with a little warm water till thick.
Serve with dosa or iddli
You need no tempering for this chutney.
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Friends I will be away for about 2 weeks.
Please keep posting your feedbacks,
and your queries. I will be back soon.
Thanks. Kugan.
kugan, here is the receipe of kollu thuvaiyal, sorry for the delay, pl. try this and let me know.
kollu - 1 cup
red chilly - 4
garlic - 4 cloves
pepper corns - 1/4 tsp
coconut grated - 2 to 3 tblsp
fry all the above items one by one in oil , in medium fire. grind it will required salt, and extract of 1/2 " piece of tamarind.
this can be stored in fridge and it will stay for 3 to 4 days. it very well goes with hot steamed rice, idli, dosa, chappathi.
Dear friends I am back from my trip.
Thanks Selviem for the togayal recipe.
I will try it out and post the feed back.
[tscii]Sometime back, one of the hubber known as Zimmermann pmed a recipe to me. I completely forgot about that.
Since now I have tried her recipe, I will post the recipe and of course with the end result, the picture. Thanks Zimmermann for the nice recipe. I made the cutlet.
Fish pastries (instead Fish Cutlets which I have to deep fry)
Filling
1 can Jack mackerel (in water; the oiled one doesn't taste good)
1 big onion
4 green chillies
Curry leaves
200 ~ 300g potatoes
1/2 lime
Salt and pepper to taste
Cover
Deep frozen pie sheets/Puff/ Phyllo.
(The size differ from country to country; I used 12 sheets of 25x15 cm)
1 Egg
0. Thaw the pie sheets/Puff/ Phyllo.
1. Finely chop the onion, curry leaves and chillies.
2. Boil and skin the potatoes and mash them.
3. Drain the water from the fish can and make the fishchunks as well in to small pieces.
4. Mix 1.,2. and 3. and add salt and pepper to taste.
5. Finely add lime juice to the mixure and mix it well. The filling is ready.
6. Cut pie sheets in desired size. You can make any shape you like but the easiest is to make triangle pastries from square pie sheet.
7. Put suitable amount of the filling in the center and glue the cover with egg white. For deco, press the edge together with a tipp of a fork.
8. Place the pastries on a baking sheet with enough space in between.
9. Apply egg yolk on the top.
10. Bake them at 170°C Oven for about 15 mins. (If the top is golden brown it's done)
For fish cutlets, The filling is made in to small balls and covered first with egg and then bread crumbs. Deep fried in oil until it is golden brown.
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hi,
welcome back to the thread.
Thanks Selviem for your warm welcome.
I tasted a different type of ghee rice while I was in India.
I am posting the recipe here. Thanks.
[tscii]
GHEE RICE
Ingredients:
1 ½ cups basmati rice, washed and soaked for 30 minutes
2 ¼ cups of water ( depands on the rice )
2 bay leaves
1 tsp cumin seeds
2 inch cinnamon stick
5 cardamom pods crushed lightly
5 cloves
½ tsp coarsely ground black pepper
1 ½ tbs of ghee
Salt to taste
Few fried cashew nuts
Finely chopped coriander leaves
Method:
Heat ghee in a pot. Add the cumin seeds, let it crackle.
Lower the heat and quickly add all the other spices.
Stir for a minute.
Add the rice plus the water, add in the salt and bring
To a boil over a high heat. Then reduce the heat to the lowest
Setting and cover the pot partially until the foam subsides.
Then cover the pot and cook until the rice is done.
About 10 to 15 minutes. Do not stir the rice while it cooks.
Remove from heat and let the rice rest undisturbed for about 5 minutes.
Transfer to a serving plate , garnish with the fried nuts and coriander.
Serve with any kurma.
Note: you can cook this in your rice cooker too.
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Hi friends,
wishing u all a VERY VERY HAPPY NEW YEAR
WISHES FROM SELVI
WISHING ALL MY FRIENDS A VERY HAPPY NEW YEAR.
Happy New Year Kugan & all hubbers!!!!
[tscii]Well a non veg recipe.
LAMB CHOPS
Ingredients:
10 lamb chops
1 big onion chopped
1 sprig curry leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chillie powder
½ tsp pepper powder
½ tsp tumeric powder
¼ tsp garam masala
1 tbs lime juice
Salt to taste
2 tbs oil
4 cloves
4 caradamom pods
1 small cinnamon stick
3 eggs
1 tbs all purpose flour
Little pepper powder
Little salt
Method:
In a pot cook the lamb chops with 1 cup of water, cloves, caradamoms,
Cinnamom stick and salt.
When cooked remove the chops and reserve the stock.
Heat oil in a large pan, add the onions and curry leaves. Sauté them well. Add the ginger and garlic paste fry well.
Now mix the chillie powder, tumeric powder and black pepper powder
To the stock. Add it to the pan and cook it well. Let the gravy thicken.
Now add the cooked chops and mix well so that the spice is coated well.
Careful not to break the chops. Now add the lime juice and the garam masala. Stir carefully and remove. It can also be served like this. OR
Beat the eggs, add the flour , pepper powder and salt.
Dip each chop in the batter and shallow fry in a non stick pan.Serve hot.
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Health cheese parotta
----------------------
Whole wheat flour - 1 cup
maida- 1/4 cup
salt to taste
2 tblsp of finely chopped coriander leaves.
sufficient milk to knead . (either we can knead the atta with full milk or 1/2 milk and 1/2 water).
Knead the atta on the above apply a tsp of oil cover and keep it aside for 30 minutes.
Stuffing:
--------
1/2 cup of Grated cheese (it can be low fat grated cheese or cheddar cheese) of ur choice.
green chilly - 2 medium size
ginger - 1/2 "
Grind coarsely greenchilly and ginger
Now mix ground paste, grated cheese, 1/4 tsp of chaat masala power (optional) nicely with the hand.
Now prepare parotta like thick and keep the stuffing , close like a bag, and again roll it. Now heat a tawa and cook the parotta in a slow fire till both the sides are slight brown. U can use margarine, butter or ghee according to ur wish.
This can be served with some non-veg kuruma or raitha.