Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
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Dear hubbers,
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Responses:
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- From: Mrs.Mano (@ 213.42.1.172)
on: Wed Nov 27 14:24:46
Dear hubbers,
Please feel free to post here any aappam recipes you know.It will be great if anybody post here an aappam recipe with boiled rice. Thanks.
- From: Revathy (@ 213.42.1.172)
on: Tue Dec 3 06:12:40
Hello Mrs.Mano,
Where are you ? You had asked for a Malai khaja recipe ; I found one in a very old (over 30 years old !!!) Tamil cookbook & since the measurements were in Padi, Palam etc. my neighbour aunty helped me in translating & converting to modern measurements.Hope you enjoy this delicious sweet.
MALAI KHAJA
Ingredients :
Khoa - 350 gm.
Sugar - 1 kg.
Ghee/Dalda - 1/2 kg.
Maida - 200 gm.
Cooking soda - 2 pinches.
Curds - 1tsp.
Method :
For sugar syrup :
Place sugar in a heavy bottomed vessel. Add about 800ml. water & bring to a boil. Remove the dirt (if any) & simmer for 5mins. Switch off the flame & add 1/4tsp. cardamom powder.
For khajas :
Mix khoa, soda & maida with 1tsp. of ghee to make a mixture without lumps. Add curds & sprinkling water little by little, knead well to make a soft dough. Set aside for 15 mins. Make small ba*lls out of this dough & flatten between palms. Deep fry these flattened khajas in ghee till medium brown in colour, drain the oil & keep aside. When slightly cooled immerse them in sugar syrup for about 5 mins. remove & arrange side by side on a plate. After another 5 mins. smear some more syrup on the khajas so that they are well coated. Serve delicious khajas after 40 minutes.
- From: Mrs.Mano (@ 195.229.241.234)
on: Tue Dec 3 11:26:22
Hello Revathy!
Thanks a lot for giving me the very old recipe of Malai khaja and taking such a strain in converting old measurements to the new ones.
I am living in the Middle East, and it is full of celebrations for the upcoming Ramadan.Every house is having guests including mine and so I couldnt come to the thread as usual.Thanks again for yr sincere effort!
- From: Mrs.Mano (@ 213.42.1.172)
on: Tue Dec 3 12:45:46
AAPPAM WITH RAW RICE:
TYPE-1.
Soak 1 cup raw rice for one hour. boil 1tbsp rice rawa with one cup of water until it is cooked well and lessoned to 1/2 cup. Let it cool. Grind the rice with one handful shredded coconut, salt and the rawa paste thickly.Sprinke 1sp sugar,and 1sp yeast in 1/2 cup of warmwater, mix well and pour it over the batter. Dont mix the batter. Let it ferment for the whole night. In the morning mix well and make aappams.
AAPPAM-2.
Soak 1/2 kg raw rice for one hour and grind it very thickly.Mix 1/2 cup thick coconut milk with it. In 1/2 cup of warm water mix 1/2 sp yeast with 2 sp sugar and let it come on the top. Boil 1/2 cup semolina with 2 cups of water on slow fire until it is lessoned to 1cup and let it cool. Add all these to the batter with enough salt and mix well. Let it ferment for the whole night. In the morning add 1/4sp soda-bi-carbonate and an egg which is well beaten. Mix well and after half an hour make aappams.
- From: Mrs.Mano (@ 213.42.1.172)
on: Thu Dec 5 10:25:03
IDLI:
This is definitely the most tastiest tiffin in Tamilnadu eventhough its ingredients are very simple. Making soft idlies is an art. There are many popular varieties in idlies-kanjipuram idli, rawa idli, kudalai idli, venthaya idli, suraikkai idli etc., etc.,. I heard about Kusbboo idli which is very soft and spongy and will be available in the roadside stalls at the national highways of Tamilnadu. But I couldn’t find its recipe. If anyone knows its recipe, kindly post here.
Ingredients:
Boiled rice-4 cups
Raw rice-1 cup
Black gram-1 cup
Fenugreek seeds-1 to 11//2sp
Enough salt.
Method:
Soak the boiled rice and the raw rice together for 7 to 8 hours. Soak the black gram separately with fenugreek seeds. Grind the black gram first, till the batter is very soft and frothy.
If you use a grinder, water should be added in the intervals little by little. The black gram will absorb the water and will be very frothy. Split black gram as well as whole black gram[urundai ulundhu] are used generally for this. But the idlies will be very spongy and soft if you use the black gram with the skin. It is a little difficult and time consuming-but the result will be the best one. Only after soaking this kind of black gram for hours its outer skin will come out.
Then grind the rice very finely. Mix both batters well with enough salt by using your hand. The batter should not be very thick as well as very watery. Water should not be added the next day. Then the idlies will not be very soft. The batter should be kept in a large container so that there is enough space for the batter to rise. Allow the batter to ferment for atleast 8 hours. In the morning , mix well the batter, pour in greased idli plates and steam for 12 minutes.
- From: Mini (@ 68.155.204.18)
on: Thu Dec 5 11:49:33
kanjipuram idli, rawa idli, kudalai idli, venthaya idli, suraikkai idli etc., etc.,.
Hi Mrs.Mano,
Could you please post those idli recipes one by one when you find time?
BTW, I use to make raw rice aappam by soaking parboiled rice in hot water overnight. Then grind the rice with very little water. Then make aappams (not very thin, not very thick) in a fry pan by applying ghee on both sides. This aappam tastes good with meat or fish curries. We don't have to ferment the batter before making aappams. There is nothing special in this recipe, thats why i didn't post when you asked for aappam recipes. But I like this aappam very much.
Thanks
- From: Mrs.Mano (@ 195.229.241.229)
on: Thu Dec 5 15:22:49
Dear Mini!
Thanks for the aappam recipe. I will try it. I will post the recipes of the above idlies as soon as I can.
- From: cp (@ proxy-server.texas.rr.com)
on: Thu Dec 5 16:25:10
Khusboo Idli
Idly rice-4 tea cups
Sago [sabudhana] -1 teacup
Fenugreek -1 tsp
Black gram dhal-2 tsp
Baking soda-1/2 tsp
Salt-2 tbsps
Method :
Clean & soak rice, dhal, fenugreek separetely and sago separately for 4 hours.
Grind all the ingredients into a fine paste and add salt and ferment for 12 hours in a warm place.
At the time of cooking, add in the baking soda and mix well.
Grease the idly moulds with oil, Pour the batter and steam for 8 to 10 minutes.
Serve hot with tomato chutney.
Preparation Time: 1 hour.
Cooking Time: 10 minutes.
Makes 40-50 Idlies.
Source:http://www.bawarchi.com/contribution/contrib960.html
- From: Mrs.Mano (@ 195.229.241.234)
on: Fri Dec 6 07:46:01
Hello CP!
Thank you very much for the recipe of 'Kushboo Idli'.
- From: rajani (@ sj-natpool-220.cisco.com)
on: Fri Dec 6 14:19:31
Hello CP Is the recipie you gave for kushboo idli same as Chetinadu idli.
- From: MrsMano (@ 195.229.241.229)
on: Sun Dec 8 14:20:18
Hello Mini!
Here comes the recipes you have asked one by one.
KANJIPURAM IDLI:
Soak 1 cup parboiled rice, 1 cup raw rice and 1 cup black gram together for 6 to 8 hours. Then grind them coarsely. Add 1/2 cup curd, ghee 2tbsps, 1 sp cimmuin seeds, whole peppercorns-1sp,and 2 springs curry leaves. Mix well and keep it for 1 hour. Then you can pour this batter into greased idli plates and steam for 20 minutes.
RAWA IDLI:
Fry 1 cup semolina[rawa] in 3tbsps ghee on moderate fire for a few minutes. No need to turn the rawa into light brown colour. When cold, add 1/2 cup water, thick curd 1/2cup, frozen corn 1/2 cup, 2 green chillies[nicely cut], some curry leaves, and coriander leaves, soda bi-corbonate 1/4sp, shredded coconut 1/2 cup, and nicely cut capsicum 1/4 cup and enough salt to taste. Mix well and keep the batter covered for 1/2 hour. Then you can make the idlies as usual. These idlies will be very soft.
KUDALAI IDLI:
Soak 1 cup green gram, 1 cup par boiled rice, and 1 cup black gram together for 6 to 8 hours. Then grind them very thickly. Add enough salt and mix well. Let it ferment overnight.In the morning, fry 2tbsps cashnew nuts, 1sp coarse pepper powder, 1sp cummin seeds, 1sp crushed ginger, 1sp sliced green chillies, 1/2 cup shredded coconut and 1tbsp bengal gram in 2tbsps ghee and pour on the batter. Mix well and make idlies as usual.
- From: Mrs .Mano (@ 195.229.241.230)
on: Sun Dec 8 14:20:41
Hello Mini!
Here comes the recipes you have asked one by one.
KANJIPURAM IDLI:
Soak 1 cup parboiled rice, 1 cup raw rice and 1 cup black gram together for 6 to 8 hours. Then grind them coarsely. Add 1/2 cup curd, ghee 2tbsps, 1 sp cimmuin seeds, whole peppercorns-1sp,and 2 springs curry leaves. Mix well and keep it for 1 hour. Then you can pour this batter into greased idli plates and steam for 20 minutes.
RAWA IDLI:
Fry 1 cup semolina[rawa] in 3tbsps ghee on moderate fire for a few minutes. No need to turn the rawa into light brown colour. When cold, add 1/2 cup water, thick curd 1/2cup, frozen corn 1/2 cup, 2 green chillies[nicely cut], some curry leaves, and coriander leaves, soda bi-corbonate 1/4sp, shredded coconut 1/2 cup, and nicely cut capsicum 1/4 cup and enough salt to taste. Mix well and keep the batter covered for 1/2 hour. Then you can make the idlies as usual. These idlies will be very soft.
KUDALAI IDLI:
Soak 1 cup green gram, 1 cup par boiled rice, and 1 cup black gram together for 6 to 8 hours. Then grind them very thickly. Add enough salt and mix well. Let it ferment overnight.In the morning, fry 2tbsps cashnew nuts, 1sp coarse pepper powder, 1sp cummin seeds, 1sp crushed ginger, 1sp sliced green chillies, 1/2 cup shredded coconut and 1tbsp bengal gram in 2tbsps ghee and pour on the batter. Mix well and make idlies as usual.
- From: cp (@ proxy-server.texas.rr.com)
on: Sun Dec 8 20:52:46
rajani,
Chettinad idli - I do not know about it.
Khusboo idli also I cut and pasted from Bawarchi site.
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