RECIPES - New mainthread - Page 9

Originally posted by: Kavitha Ravi

Supree thanks for the pearattu picture.
Supree I am very happy that you post recipes and pictures.
It does not matter, because normally two recipes will not exactly be the same. Some plus and minus. Anyway we can try out both the methods.
Well today's evening dinner is rice upma.
Let me cook and post, we will have two types of rice upma then, yours and mine. Thanks Supree again for keeping this thread alive.

You are very welcome Kavi... I enjoy browsing recipes esp. along with catchy 😉 pictures with that...So I'm really happy to share the same joy with others!! Actually thank you for giving me this opportunity (by having a recipe thread...) 😊

Yeah...I agree 100%, the same item can be prepared in many different ways, each giving unique taste, even if it's a simple dish like 'Sundal'!! That's the beauty of Cooking, I think!! 😊

BTW, Your rice upma is very inviting... and your Paneer dishes look ..So Yum...I'm going to try a Paneer dish this weekend, for sure!! Thanks. 😃

Thanks Vani & Netra for your nice compliments... And like Kavi always says, these feedbacks and compliments are the ones... boosts & keep anyone in their path... 😊

I like cooking & esp. trying out new items.. is my favorite!. Happy that I got a hubby who is a good eater 😊, I mean eats a little but tastes them with great interest 😉 and gives his feedback every time I make something, whether it's good or bad!😆 😊 Whenever my parents/in-laws comes, that's it, I get extra energy and will cook all the new items I learnt from the last time they visited till this visit... 😃 😳 But the one task I have got is... turn my kids into good eaters... as they both are very picky, doesn't want to eat even a little spicy stuff... and so afraid to try anything new! 😕 But I'm pretty confident that one day they will start to eat like the other regular kids!! 😍 That's what I'm hoping!!

Anyway, Happy Cooking, my friends!!

Kavitha and Supree.. Thank you both for your recipes. Whenever I visit this thread, there's always something new to try from here. Good job guys!

Kavitha - I have a question for you on your ThattaiRecipe. Since it's almost impossible for me to get the "grams" measurement for the flour you have specified in the recipe, is it possible for you to tell me what would they be in "cup" measurement?

I remember you telling us that Chana Dhal flour, is actually pottu kadalai mavu. Are we supposed to further roast the pottu kadalai, or just dry grind it? And how many cups of pottu kadalai should be used for this recipe? Thanks.

Ingredients:
200 grms rice flour
50 grms chick peas flour
50 grms besan flour
50 grms channa dal soaked in water for 30 minutes
1 tsp cumin seeds
tsp chillie powder
1 tsp sesame seeds
Few curry leaves crushed
2 tsp melted butter
A pinch of hing
Salt
Oil to fry

Thanks Kavi and Supree for all those interesting recipes with the tips as well. 👏

Besides the recipes I always look forward to the snap shots of the individual items coz its not only colourful and appetizing but we are able to get a gist of the end results too. 😃

It stays on in our minds for days reminding us constantly that its time we try it out soon before new recipes surfaces ..!! 😳

Kavitha -

There's one more recipe of yours, that I would like to try.
The 'Kai Murukku' picture looks so inviting. For this one, again will you please be able to convert to cup measurement (rice flour)? Thanks.

kai murukku.
Ingredients

1/2kg rice flour

5 tbsp roasted urad dhal flour

5 tbsp butter

1 tbsp cumin seeds

Salt to taste

Supree thanks for your nice words. Yes Supree no cook cooks the same like another cook.
I make my children eat whatever is cooked in our house. They are allowed to retain only chillies in their plate. I tell them that even the curry leaves must be eaten, because it contains lot of iron, and that their hair will be black and shiny. Believe me their plates will be empty with only chillies. Supree I have altogether 5 children in our house, ages from 12 to 3.
Thanks Supree.

Thanks again for your colourful chow-chow carrot curry.
Next on my list is that. Thanks

Thanks Sue akka, comments like yours only keeps our thread going. Thanks again.

Kavitha and Supree.. Thank you both for your recipes. Whenever I visit this thread, there's always something new to try from here. Good job guys!

Kavitha - I have a question for you on your ThattaiRecipe. Since it's almost impossible for me to get the "grams" measurement for the flour you have specified in the recipe, is it possible for you to tell me what would they be in "cup" measurement?

I remember you telling us that Chana Dhal flour, is actually pottu kadalai mavu. Are we supposed to further roast the pottu kadalai, or just dry grind it? And how many cups of pottu kadalai should be used for this recipe? Thanks.

Ingredients:
200 grms rice flour
50 grms chick peas flour
50 grms besan flour
50 grms channa dal soaked in water for 30 minutes
1 tsp cumin seeds
tsp chillie powder
1 tsp sesame seeds
Few curry leaves crushed
2 tsp melted butter
A pinch of hing
Salt
Oil to fry

Dear Jenim, please use 1 cup of rice flour, 1/4 cup of chick pea flour and 1/4 cup of besan flour. Jenim the pottukadali is already roasted, so you need not roast again. You take a 1/4 cup and a bit more of the pottukadai and grind it in your dry mixxie. Sieve it nicely and see wheather you get a 1/4 cup of the flour. If not grind a bit more till you get a 1/4 cup of the flour. Soak 1/4 cup of the gram dal . The rest is the same.

For the kaimurukku use 2 1/2 cups of rice flour. Its about 200 grms for 1 cup of flour. Little bit more or less will not alter the recipe. Please use the measuring cups that we use for making cakes. Jenim if you have any doubt, feel free to ask me. I will let you know whatever I know about cooking. Its people like you that keep this thread alive and kicking. otherwise i feel boared just posting recipes. Thanks. Kavi

Kavitha -

Thanks a lot for responding with the cup measurement. I appreciate it!

I have to make some snack sooner or later. Winter time, when I'm at work, I always feel like munching on some salty snack. Got bored of Lays and Doritos and had too much of it, anyway 😉 . Now on to Thattai and Kai Murukku. I'm going to try the Kai murukku with the finger technique, but if that doesn't work out, I'm going to hunt for the old iron Murukku Achu that must be hiding somewhere amidst the junk in my pantry. At the expense of asking silly questions, it should still be OK right, to use the Kai Murukku ingredients to make regular murukku with the Press?

Jenim you can make ribbon pagoda, ommapodi murukku, for you to munch. Jenim its o.k to use your murukku ural to make. If you find the dough too thick to press add a little warm water and make it a bit loose to pass through the achu. For the first try your kaimurukku might look odd. It does not matter as long as you can eat it. You need lot of practice to make perfect kaimurukku. Thanks Jenim. Good luck. Kavi.