RECIPES - New mainthread - Page 72

DeviPriya -

That's a very common "happening" in this thread. 'T happens to me every single time I visit this thread, hungry or not.. lol

Jas was referring to her drooling at the eggplant and peanut chutney. 😉

Thanks friends for the comments and compliments.

I was rummaging my M.I.Laws cupboard and I found this useful hint. I thought I will post it in the forum for the benefit of all sweet makers.


Basic Sugar Syrup preparation:

Mix enough water to cover the sugar. Heat it to dissolve slowly , stirring in between. Do not allow it to boil until completely dissolved. Once the sugar is biliong, do not stir more; If any crystals are formed at the sides of the pan, wipe it with a cloth dipped in warm water. Over stirring will affect the consistency of the sugar syrup while boiling . Boil the syrup in steady temperature

Sugar Syrup Consistencies:

Thin Syrup : Syrup gets a shine and the sugar is dissolved completely

Sticky Syrup: Dip your forefinger in the syrup after dipping it in cold water; When you rub thumb over fore finger it feels sticky.

Half thread consistency: String is formed when tested between thumb and forefinger ,but it will cut immediately.

One thread consistency: Thin string is formed when tested between thumb and forefinger.

Two thread consistency: When tested between fingers, two threads are formed.

2 1/2 - 3 thread consistency: when tested between thumb and forefinger, string appears in 2 or 3 places.

Gathered consistency: When a little syrup is poured over water, it settles down below the water. It can be gathered by hand.

Ball consistency: When syrup is poured over water , a smalll ball is formed when rolled with fingers, and should be hard enough.(Soft or hard depending upon the sweet)

Crack consistency: When a little syrup is poured over water, it becomes hard (No cracks to Brittle consistency)

Caramel consistency: Sugar syrup changes to a golden brown to a dark brown colour.

vow thanx kavi 4 Tomato sevai.the tomatoes i get here has no taste yaar,i don't know whether this suits me.but u'r tomato sevai pic seems 2 be yummy.

Thanx for the sugar syrup padham yaar.i'm very bad at it.

Ambi, you can add little tomato ketchup, and little lime juice to enhance the taste of sevai. Maybe a pinch of sugar or jaggery. Thanks. Kavi.

Originally posted by: Kavitha Ravi

Ambi, you can add little tomato ketchup, and little lime juice to enhance the taste of sevai. Maybe a pinch of sugar or jaggery. Thanks. Kavi.

thanx kavi,let me try & let u know

Originally posted by: Kavitha Ravi

Ambi, sorry for the delay in posting the tomato semiya. I wanted to cook and post it with the picture. Thanks.


TOMATO SEVAI O R SEMIYA

Ingredients:

2 cups sevai or boiled rinsed cooled semiya
3 big tomatoes chopped fine.
2 green chilles slit and sliced
tsp chillie powder
tsp tumeric powder
Salt to taste

Temperings:
1 tbs oil
tsp cumin seeds
tsp mustard seeds
tsp urad dal

a pinch of hing
1 tbs cashew nuts optional
1 sprig curry leaves


Garnishing:
1 tbs chopped coriander leaves for garnishing
2 tbs grated coconut for garnishing optional

Method:
Heat oil in a non-stick wok. Add all the tempering items.
Stir for a minute, add the green chillies, and tomatoes.
Saut nicely, add in the chillie and tumeric powder and salt.
Add very little water and let the tomatoes cook till mushy.
When well blended, add in the sevai or semiya.
Stir gently, so that the mixture coats the sevai well.
Add the grated coconut and chopped coriander leaves.
Mix well and serve.

LOVELY....I am so hungry now...I had only whole meal breads the whole day with veg and some fish. I think I shall try this out Kavi with some fried tofu and a little soya sauce too.. ...😳

Originally posted by: jenim

DeviPriya -

That's a very common "happening" in this thread. 'T happens to me every single time I visit this thread, hungry or not.. lol

Jas was referring to her drooling at the eggplant and peanut chutney. 😉

Thank you. Now I know what katrikkaya in tamil/malyalam means eggplant.

Thanks Kavi for the tomato sevai.

Now the question, the semiyai looks very thin as compared to semiyai that we use for payasam. 😳

Thanks Kavi for the sevai recipes...they look yum... 👏 👏 ...konjam parcel please.

Originally posted by: Caryn

Thanks Kavi for the tomato sevai.

Now the question, the semiyai looks very thin as compared to semiyai that we use for payasam. 😳

I think she used rice noodles(the one in picture) yaar.