Topic suggested by Ramki on Sun Jan 10 22:35:01 .
All times in EST +10:30 for IST.
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Let us share recipes for new and old dishes in this thread. Queries for recipes can be posted here. |
Responses:
- From: Ramanan/JR (@ faraday.bfsec.bt.co.uk)
on: Mon Jan 11 06:50:58
nAne moda posting pOtu pillayAr suzhi podarane :))
Lemon Rice
One of the easiest things to make. i sometimes think this is one of the better things discovered by mankind. [ nalla pasiyoda vItukku vandhu samaikkanum appadingum bodhu 'Lemon rice' evalavu kye koduturukku theriyuma /]
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assumption: you have thick bottomed vessels (like iluppai satti) [called PAN hereafter]
Sadham cooker-la panni vechudanum.
LEMON RICE:Periya elumichai pazham onnu. Pacha milaga 2/3 ( cut 1 milaga into four). kadalai paruppu(25 paruppu), manjal powder konjam and saltto taste.
Ella kalandha saathukkum sadham konjam othai othaiya (udiriya ) irukkanum.
pan-la ennai oothi( 2 karandi) adhu kAnja odane paruppu pottu adhu sivanda odane pacha milaga pottu konjam uppu potudungo. udane aduppulendhu erakki vechudunam.
aduppil irundhu erakki veitha piragu manjal podi konjam podavum. [ Manjal powder shldn't be added while the vessel is on the aduppu. this will cause the manja podi to theenjufy]
saatha indha mix kooda kalandhundu elumichai pazham puzhiyanum. konjam taste panni paarthutu innum konjam venumna uppu illa lemon add pannikalam.
cooking time 10 mitues at the most.
any feedbacks send a mail to the id in the handle.
Disclaimer: In posting these instructions, i assume that you have some fundamental idea about cooking and when i say 'ennai kAnja piraghu' i assume you know what i mean.
If the things you try don't come out too well, as it is usually the case for the first few times , please don't lose heart
- From: pulavar (@ 208.242.36.101)
on: Tue Jan 12 13:26:53
Ithu naanae eludhina recipe..yaar kitta irundhum surutnadhu kidayaathu.It is just a co-incidence if by any chance someone else also makes chicken the same way ;-)))
SUVAYAANA MANAMAANA CHICKEN RECIPE
1.Buy the tender chicken that comes in small pieces.
2.Manja podi kondu nandraaga kazhuvavum.
3.Piragu,manja podi thadavi thaniyaaga vaikaavum.
4.Vengayam,thakkali,(karam thaanga mudinthaal) pachai millagai(ellaam
thevaiyaan allavu)athigam perithilaamal,siriyathaga naruukavum.
5.Vaanaliyai aduppil vaithu,konjam ennai vidavum..If u've purchased
kozhuppulla chicken antha fat urugi innum oily aagi vidum.
5.Kadugu,ullunthai kondu thaalikavum
6.First,narukkiya vengayathai pottu,nalla ponniram varum varai vathakkavum.
7.Next,millagai,ginger garlic paste ittu,little stir.
8.Aduthu thakkaliyai ittu,nandraaga vathangi surungi pogum allavu nalla stir.
9.Manja podi thadaviya ch.pieces-ai ivarrudun serthu athan meethu millagai
podiyai,uppu thuvi,nandraga siridhu neram paravalaga stir.
10.Konjame konjam thaneer(Masalave gravy-aga irunthaal ithuvum
vaendaam)serthu,killari,moodi pottu vaithu vega vidavum.
11.After abt 7 mins,thiranthu thiruppi viduga..Another 5-6 mins allow it to
cook..Athan pin,thayar agivittadhu neengal suvaipatharkku,manakkum kozhi
varuval.
In case kaai vetta neram illai endraal,here's an easy route to chic.65
1.Wash the ch.
2.Manjapodi,milagai thool,uppu kalanthu oru paste aaga seiga.
3.Ch.pieces-ai paste-odu serthu nandraaga thadavavum.
4.Athai thaniyaaga 1 hr appadiye vaikkavum
5.Adupil,vaanaliyai vaithu,ennai konjam athigam(to wholly immerse the
ch.pieces)ittu,kaainthapin,masala thadaviya c.pieces-ai athil vidavum.
6.Allow it to fry for a few mins...Then turn it round & allow it to fry on
the reverse.
7.Nalla sigappu niram vantha pin eduthu vidavum..Itho thayar,suvayaana
ch.65!
Note: pittu recp will follw next ;-)
- From: RR (@ qt-ce.singnet.com.sg)
on: Tue Jan 12 20:42:50
If the recipes are in English, it'll reach lot more people. So minimize the local language. Just a suggestion.
- From: NOV (@ 202.184.134.8)
on: Wed Jan 13 03:29:09
Funny that so far all recipes have come from the brothers and none from the sisters. :-))
Here's something anyone can try:
Naan, made the easy way
You need wheat flour, salt, dried yeast, powdered milk and butter. I am not giving exact proportions as I assume you know how much of each, you need to use. (A little of this and a little of that, but more of the flour than the salt.):-))
Mix dried yeast with a pinch of sugar and warm water and leave aside.
Rub butter to flour and add salt and milk.
By now the yeast would be frothy. Add this to the flour together with more plain water and make a dough that (very, very) slightly sticky.
Leave it to rest. (Six to 8 hours)
Now comes the tricky part. Since all of us don't have a tandoor oevn, we have to improvise. What you need are a heavy pan (like those for making thosay/chapathi) and an aluminium cover.
Put the pan on a slow fire and leave it covered. It is important that the pan is totally ungreased.
The dough should have now increased to double its original size and would be pock-marked!)
Dab your fingers with some flour and pinch out a small portion of the dough. Without pressing much, form a ball and roll it out. It is important that you do not apply much pressure when rolling it out.
Open the cover and place the rolled out dough on pan and quicky (within split seconds please!) close it. Naan should cook within a couple of minutes. Flip[ it over for a short while (Don't forget the cover!) and then your naan is ready!!
You can rub some butter in top if you want a glossy look.
Or for varitey, you can add some finely chopped garlic and press on to the rolled dough, before cooking.
Have fun and don't blame me if your naan doesn't turn out well.. :-))
- From: NOV (@ 202.184.134.8)
on: Wed Jan 13 03:33:51
Batura, made the easy way
Want something for a change?
Have you tried Bathura?
It is very, very nice.
Okay, here is the recipe:
All the same as the above, except, instead of using the pan, deep fry the dough!!!
Great man. And I really mean it.
Go on, try it and then tell me your reaction. :-))
- From: RR (@ pb.cache.nlanr.net)
on: Wed Jan 13 05:26:44
NOV: Both should go under 'North Indian' category :))
- From: pae (@ global25.citicorp.com)
on: Wed Jan 13 14:09:42
Aaha. Romba nalla recipes. I want to show you guys how to make HALVA (alva kudukara 'alva' illai. Saapidura Halva). I am forced to write this recipe because during the festival season, many of the bachelors who are away from home would want to make some sweets like what their amma/appa/paati or someone makes.
Thaevayanavai: 2-3 cups of nice wheat flour (to make 1 cup wheat flour milk), 3 cups sugar, 3 cups ghee, orange color powder, 10 cashew nuts, clean white cloth, a clean bowl with fresh water.
Wheat Flour Milk: Knead the wheat flour like how you knead for making chappathis. Cover the flour with the white cloth and immerse into the bowl of water. Leave it for 2 hours. This process is to extract the wheat milk which is the essential raw material for making wheat halwa.
After 2 hours, the bowl water turns into wheat milk. Take a filter, extract and pour the milk into a cup. Keep the milk aside.
Put the pan on the stove and pour 1cup of water into the pan. Put the color powder. Put 3 cups of sugar and kilarufy until it becomes a kambi paagu. Simmer the stove.
Once it becomes kambi paagu, pour the wheat milk and kai vidamal kilarufy the compound. While doing this pour the ghee at intermittent times. Oru kayyal kilarikondae, innoru kayyal ghee ootravum. When the compound started coming out of the pan (paathirathil ottaamal irukkum nilai) throw some cashews and off the stove.
Take a big flat plate and apply some ghee. Pour the Halva compound on the plate and mark the pieces. After it gets cold, start eating.!!!
- From: VH (@ client-151-197-127-20.bellatlantic.net)
on: Wed Jan 13 15:42:14
hi guys ,let me give you a recipee for black channa( mukku kadalai) and kathirikkai kuzhambu.Soak 1 cup channa overnight or atleast for 5 hrs and pressure cook it with little salt and one potato( cubed). Cook separately 3 brinjals (small ones , quartered), 1 tomato quartered, and tamarind juice ( from a small ball of tamarind), salt and a pinch of turmeric powder. Chop 1 medium sized onion and fry it in 1 tsp oil till brown,( sprinkle water when it sticks to the pan)then grind it with the following,handful of grated coconut, 1 tsp uncooked rice, 2 to 3 spoons of sambar powder( depending upon how spicy( kaaram) you need). Once the brinjals are cooked add the cooked channa and potatoes, paste and simmer for 2 to 3 mins. Then season( thaalchify) it with mustard,urad dal, asafoetida and curry leaves. Your kathirrikkai kuzhambu is ready and it goes well with plain rice. Can also use blackeyed peas ( karamani) instead of black channa.
- From: Gita (@ 162.58.106.4)
on: Wed Jan 13 15:54:36
Enna NOV, Penn kulathai thaakureenga, itho penngalin saarpaaha naan oru recipe post seyyaren. It is a typical chettinad recipe.
Vendikkai Katharikkai Mandi
Thevaiyanathu:
Chinna vengaayam: 15-20
Green chilli(just make incision, do not cut into half): 5-10(Varies to taste)
Vendikaai + kathirikkai: cut into 1" inch pieces
Perungaayam: Pinch
Kadugu + ulutham paruppu for thaalitham
Curry leaves
Tamarind paste: 1 tsp if concentrated paste
Arisi(rice) kazhainda thanni(This is called mandi)
Salt to taste
Method:
1. First wash rice(whatever quantity u regularly cook) once with little bit of water to get rid of the floating dirt. Get rid of the water.
2. Again add, 1 1/2 cups of water to the rice, wash thoroughly. Now drain and collect the water into a seperate container. We are going to use this water(called mandi) later.
3. In a vessel, add 2 tsps of oil.
4. When hot, add perungaayam, musturd seeds and ulutham paruppu for thaalitham.
5. When spluttering, add curry leaves and chinna vengaayam. Fry onions for 5 minutes in medium heat.
6. Then add green chillies along with cut vegetables. Vendikaai and kathirikkai konjam vathangum varai fry pannavum.
7. When they turn color, add the mandi(rice kazhainda water). Let the veggies boil in the mandi for 5 minutes.
8. When veggies r half done, add tamarind paste + salt.
9. Then boil for 5-10 minutes until the veggies r fully cooked.
10. Garnish with coriander leaves.
Note: Intead of vendikkai and katharikkai, u can subtitute Mochai kottai too.
I believe i haven't skipped any pertinent factor.
If u have doubts, please e-mail me. Enjoy makkals...
- From: NaLan (@ pm062-07.spindler.wmich.edu)
on: Thu Jan 14 16:15:02
eggplant/kathrikkai thuvaiyal
Nalla periya kathrikkai ondru
1 spoon uluthamparuppu
2-3 red chillies
perungayam
1 teaspoon oil
siru puLi urundai or half teaspoon tamarind paste
salt
Saimurai: If you have a microwave at home, keep the brinjal inside the M-wave for 4-5 minutes(be careful as kathrikkai might burst if its kept for a longer time). When the eggplant is well cooked,remove it from the MWave and peel the skin.
For those who dont have microwave at home-Kathrikkai meedhu ennai thadavi gas aduppil suttu edukkavum.
aduppai aetri vaanaliyil sirudhu ennai vittu kaaya vidungal. fry uluthamparuppu , redchillies and
perungayam(more the amount more the MaNam)until
Uparuppu turns red.
Varutha saamangal soodu aariyavudan Mixeril uppodu serthu grind pannikkavum. later add tholneekiya eggplant, tamarind and little bit of water. Blend them well in the Mixer.
saadham + nallennai + this thuvaiyal = Amudham
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