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15th December 2005, 07:27 AM #32
Chitvish
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Ven Pongal - Month of Margazi starts tomorrow !
If you are using thin variety of rice which takes water in the proportion 1:2 for
rice & dhal take 3 cups of water.
The variety of rice called Jeeraka Samba gives the best taste to pongal.
If you do not use thin variety of rice, increase water suitably.
In the pressure pan take water , add strained rice & dhal , raw jeera , hing ,
salt & when it starts boiling well , close the cooker , put the weight & lower
the gas . Switch off after 10 mts &leave the pressure to drop on its own.
After opnening if you like soft mushy pongal , lightly mash it. ( some prefer
grainy texture ).
Heat ghee , temper pepper 1tsp & jeera 1 tsp coarsely powdered , cashew ,
ginger & curry leaves.
Mix well , serve topped with little ghee.
It is better not to wait for cooker whistle , since rarely , moong dhal can clog
the vent & create problem. Instead of fully water you can add little milk
with water . The taste is very good. Depending on rice quality increase or
decrease water.
RAVA PONGAL;
For SBS photos, please go to
Step By Step photos for Tiffins
Bombay rava - 1 cup
Moong dhal - cup (dry roast lightly till aroma comes )
Oil ( oil+ghee tastes delicious ) - 3 tbsp
Pepper 1tsp & jeera 1 tsp coarsely powdered
Grated ginger - 2 tsp
Hing , cashew chopped , curry leaves, salt.
Soak dhal in boiling water for minimum 30 mts.
In a pressure pan boil dhal with 1 cup of water for 1 whistle.
Cool , open & strain the dhal , reserving the strained water.
Boil 2 cups of water (include the strained water ) & keep ready.
Wash the pan , put it on heat again.
Add oil, temper pepper 1tsp & jeera 1 tsp coarsely powdered , cashew, ginger
& curry leaves & finally roast the rava to make it hot. (already roasted refer
rava upma).
Now add water , boiled dhal & salt.
Whisk well free of lumps , close the cooker & keep the weight.
Do not wait for whistle, simmer the gas & switch off after 8 mts.
Cool, open & top with little ghee.
Rava Kichdi:
To the above, mixed, boiled vegetables & a pinch of haldi are added.
It is made more soft than pongal.
Instead of boiled vegetables, tomatoes only can be added & it is also called
rava bath.
Wheat rawa pongal:
Same as rava pongal . Use 2 3 cups of water & cook on sim for 10 mts. It is
enough if you use 2 tbsp of oil.
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Chitvish
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Masal Pori - Can be made in a jiffy.
Since peanuts & garlic will settle at the bottom, before using every time, mix
thoroughly.
A few suggestions:
1- With masal pori, mix grated carrot, finely chopped onions, omappodi or
karaboondi & 2 tsp tomato sauce it is very tasty.
2- Mix chopped onions & 2 tsp fresh curds & use immediately before pori
becomes soft.
3- Pori upma boil chopped vegetables in little oil, fry onions & tomatoes,
add drained vegetables, salt, masal pori & mix well. Add a squeeze of lemon
& use immediately.
Last edited by Chitvish; 16th May 2009 at 04:16 PM.
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Chitvish
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Ways with Sevai - so Versatile, yet so easy !
Idiappam, sevai, rice sticks can all be done the following ways.
For rice sticks, prepare as given in the instructions in the packing.
The measurements given are for 3 cups of sevai.
Wherever necessary for tempering, urad dhal & gram dhal must be soaked in
water for 30 mts 1 hr, drained completely, dried on a coth & used. This will
make them very crisp. Chopped cashewnuts are optional in all recipes.
Lemon Sevai;
Use 2 tbsp gram dhal, omit urad dhal & coconut, add tsp haldi at the end of
tempering. Add lime juice & mix well.
Milaku Sevai;
Coarsely powder pepper & jeera ( desired amounts). Chopped cashew is a
must.
Temper in a mixture of 1 tbsp each of ghee & oil, the above two & curry
leaves.
Thayir Sevai;
Follow the method given for bahala bath.
Sweet sevai;
With sugar: - When the sevai is very hot ( or warm it ), add powdered sugar,
mix well, add cardamom powder & chopped cashew, fried in ghee.
With jaggery: - Mix 1 cup grated coconut, cup ( or less, as per taste)
powdered jaggery, & heat till they blend & form a mass.
Remove from fire, add cardamom powder & chopped cashew, fried in ghee.
Vegetable Sevai;
Steam 1 cup of finely chopped vegetables like carrots, beans, peas etc.
Roast 2 red chillies, 2 tsp each of urad & gram dhals , 2 tsp dhaniya & hing &
powder, to be added to the sevai when mixing.
Proceed as before. Temper with only mustard seeds & curry leaves.Add the
steamed vegetables, lightly fry , remove from fire & mix everything. Adding
little lime juice is optional.
Masala Sevai:
Grind 2 tomatoes, 2 onions, 3,4 pieces garlic ( optional), 2 green chillies & a
piece of ginger. Fry this paste in 2 tbsp oil till fairly dry. Add salt, sevai & mix
well.
No tempering is necessary.
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Chitvish
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Idli my recipe is very unconventional, but gives jasmine idlis !
The rest of the dough, after refrigeration wll give very good dosas.
It takes 2,3 times of trial to determine the amount of water you need.
The quantity of water does determine the texture of idlis.
Small nuances like using the soaked water for grinding, measuring the water
used, not disturbing the dough once the fermentation is complete - I feel, help
in giving feathery idlis.
Once you get it right,idli-haters in your family will become idli-lovers.
Serve with chutney & sambar.
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Dharmishtha and lijo like this.
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20th December 2005, 07:05 AM #36
Chitvish
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Banana Dosai With green chillies Make this without oil & Serve with Vegetable Stew
mixi.
The batter can be of the usual dosa consistency.
Keep a non stick tava on the stove & when it gets heated, wipe with a folded
tissue, smeared in little oil.
Spread the dosa, keep the flame on medium & cover with a lid.
It is done very fast.
Turn over for a minute & remove.
These dosais are soft, white & delicious.
Bananas give softness to the dosai & the sweetness does not stand out
because of the presence of green chillies.
Serve this with
Potato & carrot stew:
Medium potatoes - 3 cut into small cubes
Carrots - 3 - cut into small cubes
Onions - 2 slice thin
Green chillies - 5,6 ( or to taste)
Crush together:
Ginger - 1
Garlic - 5-6
Grind together:
Melon seeds - 1 tbsp ( soak for 1 hour)
Coconut - 2 tbsp
Khus khus - 2 tsp
To temper:
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Chitvish
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Akki Roti - this recipe uses coconut.
Since the akki roti recipe in the Karnataka thread uses onions, for a variation, I
am giving with coconut.
Processed rice flour - 1 cup
Freshly grated coconut - 1 cup (this tastes best you can add a little less, if
you prefer)
Green chillies - 3,4
Jeera - 1 tsp
Ghee - 2 tsp
Salt
Mince green chillies fine.
Mix salt & ghee first very well.
Then add rice flour, jeera & minced chillies.
Add enough water & knead to a soft dough.
Make big lemon size balls & keep ready.
Keep the tava ready on the stove.
Spread a wet thin cloth on the back of a plate, pat the ball into a roti, 4-5 in
diameter.
Carefully transfer it to the hot tava, add a little oil around it.
When the bottom side is cooked, turn over & cook the other side.
It is better if the cloth is washed & wrung after patting every roti, to prevent the
dough sticking to the cloth.
Besides spicy side dishes, this roti taste delicious with sugar or jaggery.
Variation:
Mochai or peas, boiled soft, can be added to the dough to give a very good
taste.
The photo of akki roti follows.
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Chitvish
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Khandvi - Gujarati Farsan-Concentration more necessary than skill!
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Chitvish
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Panchakalyani Vadai - as ancient as its name !
Urad dhal
Grind to a paste:
Green chillies - 7,8
Hing - 1 tsp
Salt
Oil - to deep fry
Rub hot ghee with rice flour, add minimum water & knead to a stiff dough.
Wash & soak all dhals for 3 hrs.
Drain well, add to the dough with the paste.
Mix everything well.
Make small vadais on a plastic sheet.
Deep fry till crisp & serve with tomato ketchup.
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Chitvish
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Pasiparuppu dosai with Puli kuzambu - Crisp quick Dosai.