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Thread: SUN TV & Other Recipe Collections

  1. #1
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    SUN TV & Other Recipe Collections

    Recipes from mangayar choice which comes every day at 8 a.m. and 'Sunday Samayal' that comes every sunday alongwith other recipe collections.
    Disclaimer:The recipies are being posted only to share it with people who have no access to it. There's no commercial interests. Should this be deemed infringement of copyrights, pls let us know. We'll remove them


    Recipe Index:

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  3. #2
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    Naanu paati thalagam

    Colocasia 10
    Pepper ˝ tsp
    red chillies 4
    dhania 1 tsp
    channa dal 1 tsp
    urad dal 1 tsp
    jaggery 1/2 tsp
    methi seed ˝ tsp
    salt, Tamarind
    Jeera 1 tsp
    hing, haldi 2 pinches each

    Seasoning:

    curry leaves, oil, mustard

    Roast methi seed, chilly, dals, dhania, jeera and grind nicely.

    Heat oil and do seasoning. Add tamarind juice, cooked colocasia(without skin), hing, salt, jaggery and allow to boil. After few mts, put the masala powder, boil more till the sambar is thick. Once done, Keep aside.

    ...............................

    Tirunelveli sambar

    Take vegetables like yam, colocasia, drumstick, okra

    To grind

    Thoor dal 1 tsp
    Red chillies 4
    hing
    methi seed ˝ tsp
    coconut 2 tbsp

    Dry fry and grind nicely.

    Season in oil with mustard and curry leaves.

    For vegetables like okra and drumstick, can fry them directly in the oil. For the other veg., have to cook and put into the sambar. Now, extract tamarind juice and pour it on the veg., alongwith salt and ground masala powder. Boil till it thickens.

    If you want, can add half handful of cooked thoor dal, but it is optional.

    Paruppu puli kuzhambu (dal tamarind gravy)

    Sambar onion 1cup
    garlic ˝ cup
    methi seed 1 tsp
    Red chillies 8
    thoor dal 4 tsp
    channa dal 2 tsp
    dhania 3 tbsp
    tamarind
    haldi 1/4 tsp
    urad dal 2 tsp and salt.

    To season

    mustard, hing, curry leaves, ghee, oil

    Roast all dhals, chillies, methi seed, curry leaves without oil and powder them.

    Do seasoning in oil; put onion, garlic, sauté well. When it is half cooked, pour tamarind juice, salt, haldi, powder, boil. Add a tsp of ghee now, if you want.

    Once it is done(thick and raw smell is gone), keep aside.
    .............................

    Soon, more will come......

  4. #3
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    Great job r! Keep posting the recipes

  5. #4
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    Urundai kuzhambu(kofta gravy-southern style)

    I part

    Moong sprouts 1 cup
    garlic 3 flakes(1/2+1/2)
    red chillies 10(1/2+1/2)
    cumin seeds 1 tsp(1/2+1/2)


    II part


    raw rice 2 tsp
    coconut 1/4 cup
    dhania 2 tsp

    III part

    tamarind
    sambar onion 1/2 cup
    tomato 4
    methi seed 1 tsp
    curry leaves
    oil and salt.

    From the first part:


    Grind sprouts, half of the red chillies, cumin, garlic and salt to a fine paste. Make balls and steam cook for 10 mts.

    Second part:

    Heat oil in a pan, roast rice, coconut, remaining chillies, jeera, garlic alongwith dhania till the color changes slightly and grind nicely.

    The last and the third part:

    Heat oil, season with mustard, methi seed, onion saute well. Once the onion is half cooked, add tomato cook for some time. Add tamarind juice, the above two pastes with required amt of water and salt. Boil. Once it starts boiling, put one by one steamed moong balls, cook for some time.

    Switch off the gas once the raw smell is gone.

    .............................................

    Curry leaves puli(tamarind) kuzhambu(curry leaves tamarind gravy)

    I part

    Curry leaves small bunch 1/2
    jeera 2 tsp
    sambar onion 1/2 cup(1/2+1/2)
    dhania powder 3 tsp
    chilli powder 1 tsp

    II part

    garlic 1 cup
    red chillies 6
    hing, tamarind
    urad dal 1 tsp
    jaggery, mustard
    gingelly oil and salt.

    From the first part:


    Heat oil, add cumin, half qty of onion, curry leaves, saute well. Add chilli powder, dhania powder, little salt fry and grind finely.

    From the second part:

    Heat oil, add mustard. Once it splutters, put one by one dhal, garlic, chillies. Once the dhal color turns brown, add remaining onion and hing, saute well and allow it to cook for some time. Now, time to pour tamarind juice, salt, curry leaves paste(I part), boil. Finally add jaggery and allow it to boil for few mts.

    Once the raw smell is completely disappeared, time to switch off the fire.

  6. #5
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    Good job R,
    looking fwd to try all these recipes
    from which programme in suntv have u taken these recipes?
    Bhargavi.Raj

  7. #6
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    From mangayar choice which comes every day at 8 a.m. and every sunday, one more programme(dont remember the name).

  8. #7
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    Hi R,
    Great job !!! Keep it up !!
    One small request, can you please mention the english names of the dish too, for eg: I don't know what kuzhambu(I hope I have spelled it right otherwise I apologise) means, that would be of great help.

    -Thanks,
    Khushi

  9. #8
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    Hi R,
    Great job !!! Keep it up !!
    One small request, can you please mention the english names of the dish too, for eg: I don't know what kuzhambu(I hope I have spelled it right otherwise I apologise) means, that would be of great help.

    -Thanks,
    Khushi

  10. #9
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    Hi Khushi,

    Guess that I am mentioning the names either in hindi or english only; kuzhambu is a common name like curry, sambar etc.(thinner than sambar in consistency or a kind of gravy which can be taken or mixed with rice; some kuzhambu(gravy) goes well with idly, dosa, pongal too(depending on yr taste!).

    Hope I cleared yr doubt.

    Bye.

  11. #10
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    Thanks for pointing out kushi; once again, went through my postings and found some tamil names..so sorry..

    Pls do write if there are any tamil words in between the recipes and surely, will modify them.

    Bye.

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