SUN TV & Other Recipe Collections

[gvb]

Hi R,
Isaw this karnataka recipe thread and i have been trying to get hold of the tamarind rice recipe that u had mentioned but i cudn't see them anywhere..If u have it can u post it for me?Thanx a lot.

GVB

[pr]

Hi taste maker
Thank u very much for sending across the kurma and thuvayal varieties of MRS Revathy shanmugam

[R]

Hi gvb,

Look at the page 3 and you will be finding CI's puliyodharai recipe.

[gvb]

R i looked again but it isn't there.Cud u post it for me or the URL?sorry for the trouble..

I made mysorepak today and it came out really good.I followed a recipe i got from Bawarchi and it was really easy.i wud appreciate ur inputs also.

GVB

[R]

This is the recipe for puliyodharai which I tried from "Karnataka recipes" thread given by CI.

First stage: Making masala powder (you can use any good rasam powder instead of this)
Ingredients:
Coriander seeds - 2 cups
Red Chillies - 2 cups
Fenugreek seeds - 2 Tbsp
Black pepper - 2 Tbsp
Cumin - 2 Tbsp
Mustard - 2 Tbsp
Chana dal - 2 Tbsp
Hing - 7 pinches
turmeric - 2 tsp
oil or ghee - 1 Tbsp
Method:
With little oil/ghee, roast all the above mentioned ingredients (except hing and turmeric) separately. After cooling, powder them finely and keep in an air-tight, dry container.

Stage 2:
Making Gojju:
Tamarind - How much ever you want to make gojju and store it.
Masala powder - Can be put depending on how hot you want. I usually put little less than equal quantity of tamarind.
Jaggery - equal quantity as in tamarind.
Oil - enough (like putting for upma all that stuff)
Mustard seeds - 1 tsp, Broken red chillies - 2, hing - 1 tsp or variable depending on how much u are making.
salt
Method:
Heat oil in a kadai, temper with mustard seeds, chillies (this is just to check for the optimum temperature of oil)
Take very thick extract of tamarind. Pour it to the kadai and stir well. If you make the extract watery, you'll have to boil for long.
After it thickens, add sambar powder, salt,jaggery and keep stirring. You can check for the taste after it has been boiled for 10 minutes and add the powder, salt or jaggery if desired. If you don't stir, it'll splatter everywhere and start sticking to the bottom. Make sure you cover the surrounding area with lots of paper towels.
Gojju is done when it stops spluttering. There should not be any sound from the gojju.
After it is cool, put in a clean glass bottle and store it in refrigerator or freezer (I keep in freezer. Don't worry you don't have to thaw it before using it from the freezer. It doesn't form ice since it has no water content in it).Make sure you don't put wet spoon in it. Do not use steel/metal container to store it. It will spoil the container. (tamarind - acid)

Final stage : Making puliyogare
Ingredients:
Rice - desired quantity. Cook with a pinch of turmeric. Each grain should be separate. Spread it on a plate to cool.
gojju - depending on how strong you want puliyogare to be.
salt,
masala powder you made for gojju - 1-2 tsp
Dry coconut - grated for garnishing
Peanuts
Broken red chillies
Curry leaves
Mustard - 1 tsp
hing - 2 pinches
Oil - 1 ladle for a cup of rice cooked
Method:

Spread the rice. Place the desired amount of gojju on the rice as a heap. Sprinkle salt, masala powder everywhere on rice. Heat oil and temper with all the given ingredients(except grated dry coconut). Pour the oil on the gojju heap. Mix with a spatula. Test for the salt. You can even add gojju if required. If you want hotter, add little more masala powder and mix well. Add grated dry coconut and mix well. Secret is to make it atleast 1 hour before it is served. Do not heat it while serving.

Additional taste increasing:
Dry roast black sesame seeds and an inch of cinnamon stick. Powder and mix to the puliyogare. Remember do not put too much of sesame seeds. It'll make the puliyogare bitter. Optimum would be for 1 cup of rice, 1 tsp of sesame and 1 inch stick of cinnamon.

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

My variation:

1. Instead of black sesame seeds, used white sesame only.

2. Did not add any sambar powder or rasam powder in extra since the masala powder for puliyodharai is more than sufficient.

3. Same with the seasoning-only one time I did.

4. Instead of 2 cups of dhania, took 1 1/2 cups becoz I dont want it to dominate the puliyodharai like sambar.

[R]

That is good to hear abt mysore pak, gvb.

As I was little tied up with my work, could not post..Surely, will post my version too. It is always better to know many methods for a recipe; so, do post yr version or URL.

Bye.

[gvb]

Hi R,
I can't thank u enuf ..I know i have been bugging u with a lot of questions..Pulikachal is a favorite dish at my home here..I wil surely try it sometime next week..The mysore pak recipe i have is not made in the usual conventional method but for me it worked perfect.This is from "Bawarchi"..I wud strongly suggest first timers to try this..

Mysore Pak
Ingredients
Besan Flour / Sugar / Ghee (Ratio 1:2:2 (OR) 1:2.5:2.5 - Optional) The second ratio is very sweet!
Method:
1. Sieve Besan Flour.
2. Powder Sugar in a mixie.
3. Warm Ghee on low heat. Let it not boil. Remove from fire, add besan flour and stir it till it is dissolved.
4. Keep a thick bottom vessel on fire (or even a pressure pan is ideal), put the sugar and add very little water to it. Sugar will dissolve and start bubbling. Add the besan/ghee mixture slowly to it and stir till it leaves the sides of the vessel.
5. Pour the mixture on a plate coated with ghee. Allow it to cool for a while and then cut into square/rectangular shape. Let it be further cooled for an hour so. Take away the cut pieces. You will get very soft Mysore-Pak and certainly delicious if you are fond of sweets.


Thanks,
GVB

[R]

No problem..its my pleasure!! But, my hub., always prefer to take a little harder mysore pak(hates krishna sweets mysore pak).

Anyways, will give a try someday..

Abt pulikaichal, hope you will definitely love it. Thanks to CI though she does not come to hub nowadays becoz all my folks/friends have started making this method atleast for occasions becoz of the lengthy procedure.

So, I suggest all of the hubbers shd give a try and enjoy the taste.

[kala chandra]

Thank you very much for sending the kurma and thuvayal varieties of MRS Revathy shanmugam

kala

[indu]

Add 2Tbsp. of curds also to the batter while making bajjis. This way, the vegetable inside [chilli, cauliflower, vazhakka] will not be oily at all and even the bajjis will not consume more oil !! Try it out and see the difference.