NEW RECIPE THREAD 3 - Page 43

one more thing the microwave timings depends on ur microwave.shud adjust according to tat

Aahaa, our kutty Nallu is turning into a G-pleaser, and for that, she will do anything. Okay, then, here's another one to try out, Nallu!

Rava appam:

Ingredients:

Rava 1/2 cup
Idli rava 1/2 cup
Rice flour 1/2 cup
Onion 1 - finely chopped
Green chili 1 - finely chopped
Cilantro finely chopped
Baking soda 1/4 tsp
Salt to taste
Yogurt or curds 2 to 3 tbsp
Oil as needed

Mix all the ingredients except oil together with water to form a thick paste.

Heat a paniyaram or appam pan (I use a non-stick pan) with about 1 tsp of oil in each of the holes. Pour a little of the mix into each hole and let it cook slowly, turning when done on one side.

This makes a tasty breakfast dish or a snack for a rainy afternoon, and goes well with Maggi hot sauce or just ketchup. We had a cold and wet day yesterday, so I made this in the evening.

Nice recipes, Mathi-azhagi & Eljay. Thanks for sharing these.

Originally posted by: supree

Nice recipes, Mathi-azhagi & Eljay. Thanks for sharing these.

Mathi-azhagi

I like to try out this one as it seems to be easy snack to make in the evening and the best part is, can be done in MW. : )

Eljayma,

I use the Idli mavu with all the Thalippu added to make the Paniyarams using the paniyaram pan. My kids love these. Yours seems to be an easy one and can be put together anytime you feel like eating paniyarams. : )

Will definitely try it some time soon. - Only one question though. After you prepare your batter, Do you need to let stand for some time or start making paniyarams rightaway? Pls. clear my doubt when you have a minute.

Supree, I have always made this with idli maavu only and didn't think there were other ways to do it! This is an instant recipe and I made the paniyarams immediately after mixing it, so I like this a little better than the idli maavu recipe. Besides, with onions and pachai milagai, this tasted like a mix of spicy upma cum rava idli. I thought (and so did hubby)that this was a great snack. This is going to be an appetizer at the next get-together I go to.

Thanks for the recipe, Nallu! Gkku vera vazhi illainu solla matten, aanaal kalyanam aana pudusule uppu podalainalum adhu nalla than taste pannum, sarkarai podalai naalum adhu inippaga irukkum! Idhu en anubavathilirundhu solligiren. Ippo ellam kadhai maari poyaachu.

Phew! I have been cooking since yesterday and am relaxing now after everyone has left. I made thumbprint jam cookies yesterday, then a salad and bruschetta today - I bought the dough for the bread - and potato cutlets and best of all, a pongal with spinach and payatham paruppu that was liked by everyone. Here's the recipe:

Godhumai rava pongal with spinach:

11/2 cups godhumai rava
1/2 cup payatham paruppu
1 cup chopped spinach
2 green chilies (adjust according to taste, mine were not spicy at all)
2 red chilies (you may not need this if your green chilies are spicy)
Jeera
Peppercorns
Curry leaves
Asafoetida
Broken cashewnuts - about 2 tbsp

Roast the godhumai rava for about 5 to 6 minutes. Add the payatham paruppu and roast for another minute.

Add 5 to 6 cups of water, the chopped spinach, salt to the rava and paruppu mix and cook in the pressure cooker for 2 or 3 whistles.

Heat 2 tbsp of ghee in a fry pan, fry the jeera and peppercorns, green chilies, red chilies, cashew nuts, and curry leaves with a little asafoetida. Add to the cooked pongal and serve hot with a little yogurt and appalams on the side.

Thanks Eljay for the recipe. Have palak, will try it out tomorrow...

can any body tell how to make ponggal?

Sumi, this is a basic Pongal recipe which works out very well for me. Incidentally, I think this recipe has already been given by Kavitha Ravi, because I remember seeing it in the index. You can click on that link and get her version too.

Ingredients:

Rice 1 cup
Moong dal 1 cup
Cashewnuts 2 tbsp
Ghee 2 tbsp or more, acc to taste
Green chilies 2
Ginger - a small 2" piece
Curry leaves - a handful
Asafoetida - a pinch
Milk - 1 cup
Water - 5 cups
Salt - to taste
Turmeric powder - a pinch
Cumin seeds - 1 tbsp
Whole peppercorns - 1 tbsp or more
Ground pepper powder - 1 tsp

1. Roast the moong dal till it is lightly browned. Wash and add the rice, milk and water and cook till the rice and moong dal are soft and the water is absorbed.

2. Once the rice and moong dal are cooked, add the salt and turmeric powder.

3. Fry the cashew nuts in ghee and add to the rice - dal mixture.

4. Fry the cumin, peppercorns, green chilies (finely chopped), curry leaves in ghee. Add asafoetida, and then add all the fried ingredients to the rice-dal mixture.

My children didn't like the whole peppercorns, so I used to add ground pepper to the mixture, and reduce the quantity of whole pepper. You can also make this in the pressure cooker, by cooking the mixture for 5 to 6 whistles (the time depends on your pressure cooker).