RECIPES - New mainthread - Page 58

Thats a nice tip Caryn, must try uppumma your mother's style.
Caryn I think your mother is a treasure chest, full of different types of recipes. Please slowly dig one by one and post it for the IFans. Thanks.

Bye the way, where is our Sue akka, missing for sometime.

Sue akka just dropped in.😳 ...was enjoying your rawa pongal esp. the 3 cashew nuts....cashew nuts which is one of my favouite munchies among other nuts while watching tv or going thru India Forums.. 🤣 🤣 🤣

Thank you all for the Ugadi wishes. We live in US and its impossible to find margosa flowers for the Ugadi chutney (tradinal chutney). We do our improvisations and try to follow the tradition.

Originally posted by: Kavitha Ravi

Ambi, I have tasted the Ugadi patchadi in my friends house. She uses new tamarind, mango,jaggery, chillie powder,salt, margosa flowers and thin coconut pieces.
Its so difficult to get the neem flowers here.
Anyway thanks ma. I thought you would done it.
Now I remember you are in Hongkong.

Kavita, said, you have tasted the Ugadi pachadi. What was the first taste that came your senses?
"Folklore says that whatever taste is experienced will result in the same taste throughout the coming year."

😃

Originally posted by: Kavitha Ravi

Dear Ambi, here is the rava ponggal recipe.

RAVA PONGGAL

1 cup rava roasted with little ghee.
cup moong dal roasted
1 green chilli chopped
2 tsp chopped ginger
1 tsp black pepper coarsely pounded
1 tsp cumin seeds
5 cashew nuts roasted in ghee
1 sprig curry leaves
4 tbs ghee
Salt
Water

Method:

Boil the roasted moong dal with 1 1/2 cups of water.
The dal must be cooked, but still holds its shape.
In a wok add 2 tbs of ghee, add the cumin seeds
Curry leaves, green chillies, ginger and pepper .
Saut nicely and add 3 cups of water and enough salt.
Let it boil, now slow the fire and add the cooked dal.
Now slowly add the rava little by little and see that no
Lumps are formed. Stir continuously till rava is completely
Cooked. Add the rest of the ghee, cashew nuts and stir nicely.
It should have the ponggal consistency.
Serve it hot with sambar or coconut chutney.

Note: Those who like can add 1 dry red chillie broken into pieces
While tempering.

Thanks Kavi for the Rava Ponggal. I like the sweet type 😃.

Caryn that's a good tips, thanks, will try out next time I make Rava Uppuma 😊

Kavi,i tried Rawa Pongal & it came out really well & dp,i tried u'r coconut chutney recipe 4 this pongal.thanx a lot kavi & dp.dp,i saw u'r ugadi pachadi recipe,but sum ingredients are not available here & exactly the same way my mom does it yaar,thanx.

caryn,u'r mom's innovation is very nice,let me try it next time. caryn,i also like rawa upma,same pinch.

Thanks guys.

Btw, make sure you do not over cook the uppumma. It should not have the ponggal consistency. I forgot to inform about that until I remembered last night. Sorry.

Another alternative my mum do add is the frozen veggies - carrot, peas & corn mixture. On the days we are not veggie, she adds fried anchiovies. 😃

Originally posted by: kadhambari

caryn,u'r mom's innovation is very nice,let me try it next time. caryn,i also like rawa upma,same pinch.

Yes, she always comes up with bright ideas. It is her daughter who is the lazy one, although she can cook. My sister and some of my brothers hate ladies fingers. She did it in such a way, now they all like it except me. It is a fixation in my mind, and I cannot learn to like i.

Originally posted by: Caryn

Yes, she always comes up with bright ideas. It is her daughter who is the lazy one, although she can cook. My sister and some of my brothers hate ladies fingers. She did it in such a way, now they all like it except me. It is a fixation in my mind, and I cannot learn to like it.

Caryn ...I simply love ladies fingers - whichever way its prepared. 😆😉