Topic started by NOV on Mon Oct 25 00:17:56 .
All times in EST +10:30 for IST.
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It’s that period of time again - of glorious food, succulent sweets, fiery curries, sweet memories
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Responses:
- From: NOV (@ bkj-cache80.jaring.my)
on: Mon Oct 25 00:26:35
MURUKKU - Version 1
Ingredients
White gram (ulunthu)Flour - 500 gm
Rice flour - 500 gm
Butter - 160gm
Coconut - 1
Sesame seed - 50 gm
Cumin seeds - 50 gm
Salt to taste
Cooking oil for frying
Method
Mix both kind of flours and salt.
Soften the butter and mix well with flour.
Add sesame and cumin seeds and mix thoroughly.
Extract think coconut milk from the coconut.
Add coconut milk bit by bit until you get the right consistency.
Put dough in Murukku press and press out on banana leaves or pieces of paper.
Deep fry in hot oil until golden brown.
Keep in air-tight container.
Tips
Fry a small ball of tamarind first, to remove odour of oil.
If the consistency of the dough is too watery, the Murukku will absorb oil.
- From: NOV (@ bkj-cache80.jaring.my)
on: Mon Oct 25 00:28:34
MURUKKU - Version 2
Substitute ulunthu with kadalai maavu.
Everything else remain the same.
- From: Venky Narayanan (@ 1cust61.tnt3.hou3.da.uu.net)
on: Mon Oct 25 02:48:29
recipe for Appam (sweet) is posted in the appam thread
http://forumhub.com/southfood/11221.09.14.20.html
- From: latha (@ 151.133.223.3)
on: Wed Oct 27 08:15:58
Badam cake:
very easy!! soak badams and peel the skin. grind it nicely with a bit of milk. in a non-stick pan, put the mix and add sugar as needed. cook till it is thick. add a couple of tbsp ghee, cook till it doesn't stick to the sides.( a bit like mysorepAgu). put it in a greased plate and slice when cold. plain, pure sweet!!!
same can be done with cashews also!
- From: latha (@ 151.133.223.3)
on: Wed Oct 27 08:23:16
Badam cake:
soak badams and peel the skin. grind them nicely with a bit of milk. put it in a non-stick pan and add sugar. cook till it becomes thick. Add a couple of tbsp ghee and cook till it doesn't stick to the sides (like MysorepAgu). Empty in a greased plate and slice when cold.
plain, simple sweet!!
can do the same with Cashews as well!
- From: latha (@ 151.133.223.3)
on: Wed Oct 27 08:34:29
Different version of Murukku for the people abroad:
steam maida (plain flour). add salt, ghee or margarine and jeera. make the dough with water and make murukku. tasty!
- From: NOV (@ bkj-cache80.jaring.my)
on: Thu Oct 28 02:32:06
RIBBON PAKODA
Ingredients
Gram Flour - 1kg
Rice Flour - 500 gm
Ulunthu Flour - 250 gm
Small Onions - 100 gm
Curry Leaves - 2 bunches
Dried Chilly - 2 tahil
Salt to taste
Cooking oil for frying
Method
Combine the three kinds of flour.
Wet grind the onions, curry leaves and chilly with a little water.
Add the ground mixture bit by bit until you get the right consistency. Add water if necessary.
Put dough in Pakoda press and press out directly into the hot oil and fry until golden brown.
Keep in air-tight container.
- From: RR (@ 192.122.140.4)
on: Fri Oct 29 08:11:07
ATHIRASAM (my mom's recipe)
(for about 10 athirasam's)
pacharisi - 1/4 kg
vellam - 200g
aelakkaai - 3
arisiyai nangu kaLainthu vittu kaal mani neram oora vaiththu
thanneerai nangu vadiththu vittu nizhalil ularththa vendum.
arisi eera pathamaaga irukkum pothu mixie-il araithu kolla
vendum. maavai salladayil (in sieve) saliththu eduthukondu,
vellaththai konjam thanneer vittu paagu kaaicha vendum.
paagu kattiyaaga illaamal ilam pathamaaga irukkum
pothu irakki vida vendum. piragu oru thattil maavai kotti
konjam konjamaaga paagai vittu kilari vaiththu kollavum.
maru naal athai (so that it is soft) thatti ennayil pottu edukkavum.
- From: aarthi (@ gil-r1-p244.cybertrails.com)
on: Fri Oct 29 08:26:39
Sorry RRR,
Translation in English please
Thanks in advance
- From: Sree (@ orchid.cs.concordia.ca)
on: Fri Oct 29 16:35:55
NOV:
Enge poyiteenga?, romba naal achu ungalidam pesi?.
Pl check your email @yahoo.com.
Expecting your reply.
Guys:
Sorry for the digression.
- From: NOV (@ bkj-cache80.jaring.my)
on: Fri Oct 29 23:06:30
Aarti - Let me attempt to translate RR's recipe:
Rice - 1/4 kg
Vellam - 200g
Cardomom - 3
Wash rice and soak for 15 minutes.
Remove water and grind in mixie.
Next sieve the flour (but how RR, when the flour is wet?).
Dilute jaggery in water and make a syrup. Syrup should not be thick.
In a plate, put the rice flour, add the syrup a little at a time and make a dough.
Fry it in hot oil, the next day, so that it is soft.
- From: RR (@ 192.122.140.4)
on: Sun Oct 31 20:59:41
Thanks NOV, for the translation. A small clarification,
The step 'Remove water' is actually: filter out water and let it dry by spreading it on a towel (or paper) in a no-sunlight place. When it is more-or-less dry, grind it in mixie. Now, there will be no moisture and you can sieve the flour.
- From: aarthi (@ gil-r1-p248.cybertrails.com)
on: Mon Nov 1 09:20:21
Thanks a lot Nov for the translation.
- From: NOV (@ bkj-cache80.jaring.my)
on: Tue Nov 2 20:35:53
MYSORE PAAKU
Ingredients
Gram Flour (Kadalai maavu) - 1kg
Sugar - 1 kg
Water - 2 dinking glass
Ghee
Method
Boil water and add sugar.
When the syrup has reached kambi patham, add gram flour by sprinkling.
Add ghee is small blobs.
Mysore paaku is ready when the whole batter becomes a ball and doesn't stick to pan.
Spread mixture on a large plate and smoothen evenly.
Cut into diamond shapes, when still warm, before it hardens.
Tips
Do not roast the gram flour.
Kambi patham is arrived when the syrup runs in a continuous line when scooped up and poured back.
- From: NOV (@ bkj-cache80.jaring.my)
on: Thu Nov 4 02:00:27
As the Big Day approaches, let me share a recipe that is different from the traditional.
Crunchy Peanut Filled Cookies
Ingredients
Wheat Flour - 1kg
Margarine & Ghee - As required
Peanuts - 1/4 kg
Sugar - 4 tbsp
Sugar for coating
Method
Roast the peanuts and grind coarsely.
When it is cool, add sugar and mix thouroughly. Keep aside.
Heat the margarine and ghee till it melts. Mix with the flour and get a dough that is pliable.
Make small ba-lls of the dough. Make a cavity and put a small portion of the peanut/sugar mixture and shape it.
Bake in a hot oven.
Grind the sugar for coating finely in a grinder. Coat the cookie with this sugar, when it is still warm.
Tips
The consistency of the dough is very important. The dough may break when baked if it is not correct.
Do not use icing sugar for coating as it tends to melt. It's best to grind your own.
- From: Rekha Bharati (@ 16.raleigh-06-07rs16rt.nc.dial-access.att.net)
on: Fri Nov 5 11:10:03
I have added a few more delicious receipes. They are quick and easy to make. Prepare these all time favorites and…
BRIGHTEN UP YOUR DEEPAVALI !
RAVA LADDU
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Ghee – ˝ cup
Semolina – 1˝ cups
Sugar - 1˝ cups
4-5 whole cardomoms, peeled and powdered
2 tablespoons cashewnuts, broken into small pieces
2 tablespoons raisins
Heat 2 tablespoons of the ghee in a heavy saucepan. Add the semolina and roast until light golden in colour.
Place the roasted semolina, sugar and cardomom pods in an electric blender. Blend ingredients into a fine powder.
Heat the remaining ghee in a heavy saucepan. Fry the cashew nuts and raisins for 2-3 minutes. Add to the semolina/sugar mixture and combine thoroughly.
Shape into laddus.
Paruppu – Vellam Payasam
---------------------------
Channa dhal – 2 tablespoons
Mung dhal – 2 tablespoons
Shredded coconut – 2 cups
Jaggery – 1 to 1˝ cups
Milk – 1 cup
Cardomom – 6
1. Cook and mash both the dhals.
2. Add the coconut & jaggery to the dhal and boil in a low heat.
3. After 10 minutes, add the milk and bring it to a boil.
4. Add the cardomoms.
Kaarath Thenkuzhal
--------------------
Raw rice – 3 cups
Toor dhal – ˝ cup
Urad dhal – ˝ cup
Cumin seeds – 1 tablespoon
Chilli powder – 2 tablespoons
Hing – ˝ tsp
Butter – 100 grams
Salt and oil
1. Grind the first three ingredients.
2. Add the cumin seeds, chilli powder, hing, butter and the salt to the ground mixture.
3. Heat the oil in a heavy frying pan. Place the mixture in the ‘thenkuzhal achu’, and press out directly into the hot oil.
4. Fry until golden in colour.
Wish you all a very HAPPY DEEPAVALI!
- From: Viji (@ webcachew03b.cache.pol.co.uk)
on: Sun Sep 17 17:17:27
Wondering if someone knows how to make the wonderful 'Lekhiyam' or 'marindu'
- From: Sharmila prem kumar (@ bkj-cache81.jaring.my)
on: Thu Oct 12 09:22:38 EDT 2000
Peanut cookies
wheat flour
ghee
sugar
peanuts
method:
1. Dry roast the peanuts and remove the skins.
2. Grind the peanuts.
3. mix ghee,peanuts and sugar to a dough.
4. use cookie shapers to shape them.
5. Bake them.
u'll love them...trust me!
- From: seetha (@ 61.1.248.116)
on: Wed Oct 18 14:07:18 EDT 2000
Easy method to make ravaladu from seetha
Roast the ravai. 1 kg ravai sugar may be 3/4 kg.
Roast cashunut, some grambu, roasted and powdered
cardamam, roasted raisin.
Put a kadai in the flame and add 3/4 kg. sugar and pore water until the sugar covered with water.
approximately one glass.when the syrub comes one
thread consistensy [this is important] remove from fire and add ravai and other items and stir well. We can make ball size ladus from this mixer. If it is cool no fear about it we can do it taking our own time.
- From: seetha (@ 61.1.248.116)
on: Wed Oct 18 14:07:24 EDT 2000
Easy method to make ravaladu from seetha
Roast the ravai. 1 kg ravai sugar may be 3/4 kg.
Roast cashunut, some grambu, roasted and powdered
cardamam, roasted raisin.
Put a kadai in the flame and add 3/4 kg. sugar and pore water until the sugar covered with water.
approximately one glass.when the syrub comes one
thread consistensy [this is important] remove from fire and add ravai and other items and stir well. We can make ball size ladus from this mixer. If it is cool no fear about it we can do it taking our own time.
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