RECIPES - New mainthread - Page 69

Wow.. Kavi! Look at all these recipes that you had posted in the last 2-3 days...!!👏 👏 Tender Coconut subji is totally something unique! Never heard of it and I love tender coconut... and the taste, how Sueakka had described! But it's too bad here in US, I don't get to drink and taste Tender coconut that often!! 😭 😭 I always wait for my India trips and fullfill my desire by drinking a whole lot during my stay!! 😃 😃

Aval - I love anything with Aval!. Have tried the Jaggery and Milk & Sugar types many times. Shall try the Puli version sometime! Being a savory person, I'm sure my hubby will like it! The Sevai recipes that you are going to post, I believe you are referring Idiyappam as Sevai here.. (I know it's called by different names..) I too make Lemon Sevai and as far the Curd/Thayir my best bet is 'Thayir Semiya' which you make using regular Semiya/Vermicelli. Will post this sometime! Lemon Rice noodles looks good too! Thanks for all these nice recipes & pics!! 😉 😊

Thanks Supree for the poori combo recipe.

Most of the sevais are made from iddappam.
You can maka sevais with semiya also.
I will post a picture of semiya upma that I made.

Here is my picture of poori kizhangu.
My kizhangu is a bit watery. My family likes it that way.
As I said before the more the merrier. So do not hesitate to post even if i have posted the recipe.

vow,thanx kavi 4 potato roasts.Supree,i also make poori kizhangu exatly the same way as u mentioned.anyways thanx & i also make thayir semiya & one of my favourite.

kavi,i like all sorts of sevai.i make lemon sevai,sambal(small onions,red chillies & grated coconut).i wish 2 know u'r version of it.

Thanks ambi, do you want the coconut katti chutney. Or do you call it sambal? Its made of small onions, dry chillies, coconut, tamarind and curry leaves. Its ground thick. I am not sure as to what you want. Please let me know, I will be glad to help you. Thanks.

This is how the dry semiya looks like.

URL=http://imageshack.us]

Vegetable upma made with semiya.

Originally posted by: Kavitha Ravi

Thanks ambi, do you want the coconut katti chutney. Or do you call it sambal? Its made of small onions, dry chillies, coconut, tamarind and curry leaves. Its ground thick. I am not sure as to what you want. Please let me know, I will be glad to help you. Thanks.

I don't know what u all call,we call it as sambal;

Ingredients:1 cup Small Onions,3-4 red dried chillies,1 cup grated coconut

Seasonings: Mustard seeds,Urad daal,Channa daal,Curry leaves.

Add few spoons of oil in a pan & add mustard seeds,chillies,urad daal,channa daal,curry leaves & then add small onions,b4 it becomes golden brown,add grated coconut & salt.coconut shd also become little brown,then mix sevai or idiyappan(udirthu vittu).Mix it well & serve it hot.We call this as sambal idiappam.

We serve Idiappam with coconut milk(with sugar & cardamom),lemon dish & this sambal dish.sumtimes we serve Idiappam with sesame powder(ellu podi)& jaagery syrup(vella paagu).

Originally posted by: Kavitha Ravi

This is how the dry semiya looks like.

URL=http://imageshack.us]

Vegetable upma made with semiya.

Semiya Upma ,my favourite.as sue chechi said,rawa is her favourite,semiya is my favourite.I can take it in any form.

Upma,paayasam,kesari,thayir semiya-is there anything else!!!!!!!!!!!even semiya & javvarisi paayasam,i like it.i've heard of semiya idli too,but never tasted it.

Originally posted by: kadhambari

I don't know what u all call,we call it as sambal;

Ingredients:1 cup Small Onions,3-4 red dried chillies,1 cup grated coconut

Seasonings: Mustard seeds,Urad daal,Channa daal,Curry leaves.

Add few spoons of oil in a pan & add mustard seeds,chillies,urad daal,channa daal,curry leaves & then add small onions,b4 it becomes golden brown,add grated coconut & salt.coconut shd also become little brown,then mix sevai or idiyappan(udirthu vittu).Mix it well & serve it hot.We call this as sambal idiappam.

We serve Idiappam with coconut milk(with sugar & cardamom),lemon dish & this sambal dish.sumtimes we serve Idiappam with sesame powder(ellu podi)& jaagery syrup(vella paagu).

Thanks Ambi, now I get you, normally the word sambal is used in Malaysia and Ceylon. In Ceylon they use the type of sambal for iddiappam, but they add roasted pounded masi karuvadu with all the other ingredients. Some of them use pounded roasted prawns. I have not tried with ellu podi, but we do it with pepper and cumin roasted and coarsely pounded.

Ambi do you want me to give semiya recipes or iddiappam sevais. They are nearly the same except that you have to roast and cook the semiya for certain dishes. Let me first post the tayir semiya. Thanks.

thanx kavi for u'r thayir semiya recipe.u can give me both semiya(if u have different recipe) & sevai recipes,if u have it.

Thanx again 4 clarifying abt sambal.don't know y,we call it sambal idiappam(the one i mentioned).both are different.

Thanks Ambi, the ingredients for the sambal is the same, only theirs is a non-veg version.
In my house we call it podi idiappam. We too do not add any non-veg item to the podi. Thanks. Kavitha Ravi.