RECIPES - New mainthread - Page 11

Thanks Jenim, everything needs practise. Its just like twisting a piece of rope. You have to see in person to learn the art. I do not make perfect kaimurukku. Just a little bit of the shape. Its a good idea to see someone make in Madras. Take a little dough and play around with it.

My dearest Sue akka, seedais are palagarams made for krishna jeyanthi.Sweet as well as savoury. I am posting a picture of uppu seedai which I made for prayers.

Roja akka, from what I know usually I would roll the flour into small marbles and leave them on a muslin cloth for nearly an hour. The cloth will absorb some of the moisture and the seedais will be a bit dry. Then when you fry them it will not burst.Thanks akka.

As for the tamarind, I have heard my M.I.Law say that if you add a small ball of tamarind in the oil, the oil will not have kaaral smell. Akka I have not done that, so I am not sure about the matter. Thanks again akka

Wow! Kavi, you are really super!! 👏 👏
We are all here talking about Seedai and taking tips from Rojakka for No burst... and starts to make plans for actually making them... and here you are with the SEEDAIS!! Enna?! Oru nalu seedai eduthukkalamn-na mudiyalai!! 😉 😃

Originally posted by: rojapoooo

Jenim, if u know to make the athirasam dough, then
u are all set or vella seedai!! if u want exact
measurements, let me know - but basically dissolve
jaggery, strain with a muslin or some thin cloth -
1 thread consistency syrup, add elaichi powder to the
syrup, add the rice flour slowly with out forming lumps.
allow the dough to cool for a while and then roll in
to small balls - slightly bigger than uppu seedai -
fry in medium fire - this tends to burn pretty soon
because the rice flour is already cooked. The quantity
is 1:1 flour: jaggery(powder) but if u get extra sweet
jaggery, u could adjust a bit.

Thanks Rojapooo for the quicky recipe for Vella seedai.

But please do give me exact measurements. And also please assume that I'm a beginner at this.. Otherwise you have to field questions from me, like..do you dissolve the jaggery in room temp water (or) do you dissolve it in hot water. Oh gosh.. I'm so embarrassed 😳 😆

But thank you!

Kavitha -

Kannu moodi kannu thorakardhu kulla seedai panni asathiteenga. It looks so perfect and so moru-moru.

Supree sonna madhiri.. it is so inviting, yeduthukka dhan mudiyala.. mmm.. Engalai nenaichu saaptu enjoy pannunga..

😆

Originally posted by: Kavitha Ravi

My dearest Sue akka, seedais are palagarams made for krishna jeyanthi.Sweet as well as savoury. I am posting a picture of uppu seedai which I made for prayers.

Thanks Kavi...I have never tasted this before - nor did I see any of my Tamil friends making it here. Perhaps its only popular in Tamil Nadu. All the while when you girls were busy talking about it I imagined it to be something like our tasty "chippy" coz I was very sure as norm there must be ulunthu/rice flour in it. Can you tell me how the name originated? Why seedais? Maybe our old pattis must have coined this name after seeing some marble sized seeds..!!😆😆😆

Your little seedais look like fried glutinous balls except that these are not coated with sesame seeds.....I got an imaginary taste - very crunnnnnchy leaving a light taste of Asafoetida in my mouth - nalla exercise kuda for the gums esp. while watching Athai or Adhi at their worst - thus can keep crunching faster ..👏 😃

I normally have steamed dried rice flour for puttu and idiyappam.
Roasted rice flour, roasted urad dal flour, and roasted besan flour for instant murukku, or any other palagarams.
I also have athirasam dough in my freezer. Take it out for half an hour knead nicely and you have instant athirasam.

awww, have been busy with updates - with the
bad buffering, watching serials on line is
getting on Roja's nerves!!! will soon post
the uppu and vella seedai recipes - Roja version.
a thousand apologies people 😃

kavi, the chenai subzis are real yum. they look delicious and oooooooh i am hungry now....