RECIPES - New mainthread - Page 63

Originally posted by: Kavitha Ravi

Caryn, here is the recipe for Paal kollukattai.

PAAL KOLLUKATTAI

Ingredients:

1 cup rice flour
3/4 cup sugar or you can use vellam , (jaggery)
3 cups of coconut milk. ( you can use fresh milk)
1/4 cup coconut (optional)
pinch of salt.
pinch of cardamom powder
1 screw pine leaf ( optional)

Method:
Make a soft dough with the rice flour, coconut, a pinch of salt and 2 tsp of sugar.
Shape them into small round balls.( any shape you like. may be small oblongs or make a ball and flatten a bit)
let the flour balls to dry a bit.
Bring the milk to a slow boil. I added the screw pine leaf for its fragrance.
Slowly add the round balls one by one.
Take care not to break them.
Keep them in low flame till they are cooked.
Now add the sugar, cardamom powder, stir slowly and remove from the stove. Serve hot or cold.

URL=http://imageshack.us][/URL]

Thanks Kavi....delicious looking Paal Kollukattais. Recently for my nephew's prayers his best fren's mum (Sri Lankan Tamils) made some Kollukkattais for the prayers. Its was so delicious and soft as silk. One big stainless steel container filled with this delicacy just disappeared within a short time....the crowd simply enjoyed it...and I was thinking about you Kavi.!!...😃

Originally posted by: Kavitha Ravi

Vani and Sue akka wanted the sweet rava ponggal.
Here it is.

Vani thanks also for the feedback on butter prawns.

SWEET RAVA PONGGAL



Ingredients:

1 cup rava roasted with 2 tsp of ghee

cup channa dal lightly roasted and boiled till soft.

5 cashew nuts roasted in ghee

10 raisins roasted in ghee

tsp cardamom powder

1 cup sugar

cup coconut scrapings optional

3 tbs of ghee

3 cups water

A pinch of salt.



Method:

In a wok add the ghee, when it is a little hot add in the water

And the channa dal and allow the mixture to boil.

Slow the fire and add in the roasted rava little by little

Stirring all the time. Once the rava is cooked, add the sugar

The cashew nuts, the raisins and stir continuously till

The sugar melts and one boil comes.

Add the grated coconut, and cardamom powder, mix nicely.

Remove from stove when it comes to thick consistency.

Serve hot or cold.

Thanks Kavi....hmmm...ippidi yen killing me alive??....touch pennallam but cannot reach my mouth..!!😭.....but then I can try the recipe out and enjoy myself......ippidi thaan orey conciliation..!!!😛...

Originally posted by: supree

Kavi... Aahaa .. Rava payasam, Rava Pongal,... Wow... so many items using Rava.. I can see Joyfully smiling (and dancing) Sue Akka on the side!! 😆

yes you are right Supreee.....but then how come you saw me??? I was trying to scoop some without anyone noticing me!!😛

Originally posted by: supree

In addition to regular Urad dal Vadas, I prepared this Curd vada as well yesterday!!

Curd Vada (Thayir Vadai)

Ingredients:

For Vadas:
Urad dal without skin – 2 Cups
Ginger – 1 inch piece
Green chilies – 2 or 3
Salt - to taste
Oil - for deep-frying

For preparing the Curd:
Thick curd – 2 Cups (make sure it's not sour)
Water – 1 Cup
Green chilies – 2
Grated coconut – 1 tbsp
Ginger – 1 inch piece
Salt – to taste
Coriander leaves – for garnishing.

Seasoning:
Curry leaves
Red Chilly – 1 (broken into 2 pieces)
Mustard – 1/2 tsp
Grated Ginger – 1 tsp
Oil

Method:
Wash and Soak the Urad dal for 5 hours or over night. Grind it along with G.chilies & Ginger. Add salt while grinding and add very little water so that you can get the vada shape without much trouble. Keep the oil ready for deep-frying. Take a small lemon sized amount of batter and make it into a Vada shape. Tip: A thick plastic paper can be used for this step.
Put it in the oil and fry the vadas till they turn to a golden brown color. Keep a bowl of water and take the fried vadas that you removed from the oil into this bowl and leave it there for about 20 secs. Then squeeze out the excess water from each vada by gently pressing it and keep them aside.
To prepare the curd, grind the Chilies, Ginger and Coconut into a fine smooth paste. Beat the curd (to make sure there are no lumps left there) nicely. Add the water and bit of salt and the ground paste. Do the seasoning with the ingredients listed above and add it to the curd as well. Mix it all well and keep it ready.
Now take a big flat tray and pour a thin layer of curd in it and place all the vadas . Pour the remaining curd mixture evenly all over the vadas, covering them completely.
Chill the vadas for sometime before serving. Garnish it with grated carrots & cut coriander leaves, at the time of serving. Yummy Curd Vada is ready & Enjoy!!

Wow! lovely presentation....is it grated carrots as garnish? I love coriander leaves too. I tried dahi vadas in a North Indian fren's home once....it was so sour that I was not even able to finish 1 vada. I quietly threw it away in a dustbin ( I hate wasting food though but had no choice) - .as you know I cannot stand too much sour things. But if this thair vadas are not sour then I think I shd be able to enjoy this with the rest of you..!!👏

Originally posted by: Kavitha Ravi

I love whatever that is sweet and sour. A recipe given by my friend.

This is one of my favourite dish.

SWEET MANGO CURRY

400 grms of raw green mango cubed with skin on.
2 big onions finely chopped
2 big tomatoes finely chopped
2 tbs oil
10 garlic pips crushed
1 tbs chillie powder
1 tsp mustard seeds
tsp fenugreek seeds
tsp cumin seeds
tsp tumeric powder
Salt to taste
Sugar to taste
Water

Method:

Heat oil in a wok, add in the mustard seeds, cumin, and fenugreek.
Now add the crushed garlic and fry, add the chopped onions, saut well.
Add the chillie powder, tumeric powder and salt. Stir for a minute.
Add in the chopped tomatoes and cook for 5 minutes.
Add in the mango pieces and stir well.
Add enough water for the mangoes to be cooked.
Add in the sugar and cook on low flame till you get the curry consistency. Remove and serve with roti or rice.

Lovely mango curry...my mum and MIL will simply love it. I got mangoes at home and I think it would be nice to try this out this weekend. Thanks Kavi kutty...!!👏👏 Btw Kavi...my MIL tried some rawa iddlis with carrot gratings on top at a restaurant in Klang...she says it was so soft and delicious. Have you tried making this???

Originally posted by: supree

Thanks Supree...payasam looks so mouth watering....I love all kinds of payasam...but now I must be careful....cutting down on my sugar intake...but then payasams without the right amount of sugar is tasteless...right?? so taking a small bowl once in a way is no harm..!!😳..enna right aa??

sorry...double postings...😳

Originally posted by: dp_p

Bell Pepper Garlic Chutney

Ingredients:

Garlic peeled 5   ; ;
Fresh lemon juice 2 Teaspoon
Water 2 Teaspoon
Salt Teaspoon
Hot chili 1
Fenugreek seeds 2
Turmeric powder Teaspoon
Mustard seeds Teaspoon
Cumin seeds Teaspoon
Bell pepper 1

Preparation:

Grind all the ingredients into a fine paste. If needed coconut can be added to reduce the spiciness of garlic

Serve with bread, rice, tortillas, pasta.

Preparation time: 10 minutes.

Benefits: Garlic promotes digestion and also is a strong natural antibiotic for various infectious diseases. With Bell pepper which is rich in vitamin C, the effect is enhanced. It is also very good for curing and preventing cancer.

Thanks Priya...never tried this before. Will this goes well with iddlis or dosas? I always admired your explanations on the values of the food items you use and its benefits..esp. when I go thru your blog!!👏👏👏