Topic started by Mrs.Mano (@ 195.229.241.234) on Sat Nov 23 03:55:19 .
All times in EST +10:30 for IST.
|
Dear hubbers,
|
Responses:
- Old responses
- From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net)
on: Tue Nov 2 15:01:41 EST 2004
And, for angaya podi, my mother asked to take 1 karandi in each of them.
sundaikai(vathal) / veppamboo / kandanthippili / manathakkali vathal
Abt sukku thipili marundhu, this is how she makes.
sukku
kandathipili
omam
milagu
jeera
vayuvilangam
virali manjal
dhania
Dry fry and grind them. Dissolve jaggery in water and add the syrup to the above paste mixture.
Now, add ginger juice and when the mixture got solidifies, add sufficient ghee and sesame oil.
BTW, my mother always makes dishes without measuring(all kannalavu). So, she is not sure abt the qty.
- From: Gauri (@ bessel.nationwide.com)
on: Tue Nov 2 16:13:28 EST 2004
Mrs Mano,
Can you please post the Tomato Rasam recipe and Tomato Soup recipe?
-Thanks in advance,
Gauri.
- From: Kz (@ bgp528531bgs.ebrnsw01.nj.comcast.net)
on: Tue Nov 2 17:44:17 EST 2004
Hi R and Mrs.Mano,
I didn't add rice at all for vadai, i used to add little and once the rice was not a fine paste and so while frying a batch of vadai it cracked or bursted and i had few hot oil burns on my skin,face. so from that i dont add rice, if i do i grind it separately to fine paste and then mix. learnt it the hard way i guess. For vadai i used only ulundu. is it coz of the oil? Any other tips would be helpful.
R, i haven't tried vellayappam. did u try out the ribbon pakoda? if so which method did u use?
Kz
- From: R (@ bgp529959bgs.ebrnsw01.nj.comcast.net)
on: Wed Nov 3 04:59:22 EST 2004
That is too terrible to hear, Kz. For me while I was making seedai, it happened, but luckily, the oil spluttered directly to the ceiling. Then, came to know that because of sesame seeds(if there is any dirt or stone), it might happen. After that, I permanently stopped putting sesame seed to seedai.
I dont know the exact reason for vadai, but, except for turning over the sides, rest of the time, can cover with a lid(like a kedayam); in that way, atleast, we can protect our face. Even, if it splutters, our house only will get spoiled, that is ok, no.
But, my mother makes vada only with dhal and the taste will also be so so good.
Abt ribbon pakoda, the first method(one with besan flour), used to do for a long years. So, thought of trying the second method. But, grinding par boiled rice etc. with my second little one, it is a big job. So, I am planning to do RP with my usual method(rice flour and pottu kadalai flour).
Take care, bye.
- From: Mrs.Mano (@ 213.42.2.22)
on: Wed Nov 3 08:49:38 EST 2004
Dear R!
Yes. I have forgotten to clear the doubts about the Jilebi and Laddu.
For 200gms of plain flour, you need 1 ½ cups of sugar with ¾ cup of water. As we mix the curd, there is no need to keep the batter covered for a whole night to get the sour taste.
In laddu recipe- yes, the kambi paagu means single thread consistency. After preparing the whole boondhi pearls, start to prepare the syrup. When the syrup if ready and hot, add first the fried nuts and a tbsp of ghee and mix well. Then add the bhoondi pearls and mix well. Let the bhoondhi soak in the syrup for sometime. You must mix well twice or thrice in between so that all the bhoondhi pearls are soaked in the paagu evenly. Then you can make the laddu. When making the laddu, the mixture must be still warm. If the mixture is cooled down, then the sugar will start to crystallize.
Thanks a lot for mentioning the exact quantities of the ingredients for Angaya podi.
- From: Mrs.Mano (@ 213.42.2.25)
on: Wed Nov 3 09:01:26 EST 2004
Dear Gowri!
I am re-posting here the recipes of tomato soup and cumin rasam[Tomato rasam] for you.
TOMATO SOUP:
Ingredients:
Lentils[thuar dal]-1/2 cup, 10 green chillies, tomatoes-200 gms[finely crushed], chopped onion-1, a few curry leaves, coarsely ground cummin powder-1/2sp, coarsely ground fennel powder-1sp, ghee-2sp, cardamom-1, clove-1, small piece of cinnamon-1, bay leaf-1, star anise-1, a marble sized asafoetida-1 piece, half lime, turmeric powder-1sp, salt to tase.
Method:
Cook the dal in the pressure cooker. Then take away the dal and pour it in a vessel. Add the tomatoes, anion, gren chillies, curry leaves, turmeric powder and the powders to the dal with enough salt and 4 cups of water. Let it simmer for 5 minutes. The heat a small kadai and add the ghee. Add the spices and fry them for a few seconds. Add this to the soup and let it simmer for another 3 minutes. Put off the fire and add the lime juice.
- From: Mrs.Mano (@ 213.42.2.28)
on: Wed Nov 3 09:03:09 EST 2004
JEERAKA RASAM. [CUMMIN RASAM]
Soak 1tbsp of lentils in a cup of water for ½ hour. Soak a small lime-sized tamarind in water for ½ hour and then extract its juice. Grind the dal with 1 red chilli, 1sp cumin seeds, 1 ½ cups of chopped tomatoes and a few curry leaves coarsely. Add the tamarind extract to this ground masala with 5 to 6 cups of water, salt and 1sp turmeric powder. Heat a kadai and pour 1sp ghee and 1sp oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter add 1 small piece of asafoetida and stir for a few seconds. Then add the prepared rasam and allow it to simmer for 4 minutes.
- From: Mrs.Mano (@ 213.42.2.27)
on: Wed Nov 3 09:13:52 EST 2004
Dear KZ!
I couldn’t understand then why yr medhu vadai is not coming properly for you. You must grind the black gram for some time until the batter turns fluffy and light with air inside. If you prepare like this, then the oil must not oozes out form the batter. Have you used a good quality whole black gram without the skins? Then there should be no mistakes.
- From: Mrs.Mano (@ 213.42.2.26)
on: Wed Nov 3 10:14:00 EST 2004
I am posting here a few recipes again on Snake gourd:
SNAKE GOURD KOOTTU-III
Ingredients:
Snake gourd- ½ kilo, lentils- a handful, split green gram- a handful, mustard seeds- 1 tsp, turmeric powder- 1tsp, shredded coconut- a handful, sambar onions[finely chopped]- ½ cup, crushed tomato-1 cup, coriander powder- 1 tsp, peppercorns- 1 tsp, cumin seeds-1 tsp, chopped coriander leaves- a handful, enough oil, salt to taste, chilli powder- 1tsp
Procedure:
Cook the dhals in a pressure cooker. Grind the coconut with the peppercorns and the cumin seeds finely. Heat a kadaia nd pour 4 tbsp of oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the onion and the tomato with the turmeric powder and fry them until the oil floats on the surface. Add the sliced snake gourds and cook them with the powders, enough salt and a little water. When they are almost cooked, add the ground paste and mix well. Cook for a few minutes. Add the coriander leaves and mix well.
- From: Mrs.Mano (@ 213.42.2.22)
on: Wed Nov 3 10:15:09 EST 2004
SNAKE GOURD PORIYAL:
Ingredients:
Snake gourd- ½ kilo, turmeric powder- ½ tsp, coriander powder- ½ tsp, chilli powder- ½ tsp, 3tbsp of oil, mustard seeds-1 tsp, black gram- 1 tsp, chopped onion- ½ cup, chopped green chillies- 1 tsp, curry leaves- 2 springs, coriander leaves –a handful, shredded coconut- ½ cup, split green gram- a handful, asafetida powder- 1 tsp, salt to taste, asafetida powder- 1 tsp
- From: Mrs.Mano (@ 213.42.2.22)
on: Wed Nov 3 10:16:11 EST 2004
SNAKE GOURD PORIYAL:[CONTD]
Procedure:
Cook the sliced snake gourd with enough salt, the powders, the green gram with a little water. When the vegetable is cooked, the water in it also must be fully evaporated. Heat a kadai and pour the oil. When the oil becomes hot, add the mustard seeds. When they splutter, add the black gram and fry for a few seconds. Then add the onion, asafetida powder and the green chillies and fry for a few seconds. With a pinch of salt. Add the cooked vegetable and fry for a few minutes. Then add the shredded coconut, curry leaves and coriander leaves. Mix well and put off the fire.
- From: Kz (@ bgp527799bgs.ebrnsw01.nj.comcast.net)
on: Wed Nov 3 10:18:41 EST 2004
Hi Mrs.Mano,
I tried grinding the batter very finely and also little roughly, trying each method each time, i thought it is coz of the dhal quality which we get here in US and so got dhal from india, even with that too it is ozzing, actually the batter is oozing out,not oil, the vadai cracks and batter oozes, so the shape is little odd.
So i will try again grinding the batter finely, should the batter be thick or little loose? if it is more watery then the vadai would be oily right?
Should i grind the green chilli or add chopped green chilli?
Thankyou Mrs.Mano for ur response, and sorry that i am troubling u with more questions.
Kz
- From: Kz (@ bgp527799bgs.ebrnsw01.nj.comcast.net)
on: Wed Nov 3 10:29:57 EST 2004
Hi R,
I too have heard that for seedai oil splutters, i stand little away from the stove while frying and for me too lots of oil mark on the side walls.Apart from veera thalambukal, those oil stains on walls are proof that we do lots of cooking,hehehehe.
Can u post the recipe for seedai.
While in india i used to make vadai with my mom and never had this problem , dont know why but may be i am missing something. I am going to try vadai again for diwali.
What is the difference between jilebi and jangiri.One is soft and sweet, the other is little sour and crispy( is that the only diff).so which one is jilebi.
Kz
List all pages of this thread