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Thread: SUN TV & Other Recipe Collections

  1. #21
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    Yes, Bhargavi; Mrs.Revathy use to come in Mangayar choice; not only that, she is presenting recipes to Dinakaran magazine, aval magazine as far as I know. Of course, her recipes are quite popular and gives unique taste too.

    FYI, the masala kuzhambu and a couple of gravies are her recipes' only!

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  3. #22
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    Thankyou R for that information!

  4. #23
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    Can anyone send me some recipies of Revathy Shanmugam to From your Discussions I think her recipies are real good and would like to try some

    Thanks a lot

  5. #24
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    I am sharing here a few recipes which tried and got compliments from my folks/friends. Here it is-

    Black channa vada

    Black channa 1 cup
    Red chillies 3 to 4
    Cumin seeds 2 tsp
    Onion 1
    vegetables beans, carrot 1/2 cup together
    hing 2 pinches
    haldi 1/2 tsp
    salt and oil to fry

    Soak black channa in water for 8 hrs. Drain water completely and dont disturb it for sometime. Grind channa with the other ingredients to more than coarse paste consistency. Now, add cut onion, vegetables, curry leaves and salt.

    Deep fry vadas in oil and ready to eat.


    Aloo tikki

    I part

    Green peas 1 cup

    Soak peas in water and grind it coarsely.

    II part (stuffing portion)

    onion 1
    cumin 1 tsp
    garam masala powder 1/2 tsp
    ginger paste 1/2 tsp
    red chilli paste 1/2 tsp
    red chilli powder 1/2 tsp
    salt,sugar lime juice to taste
    coriander leaves little
    oil to fry

    In a kadai, heat oil and put cumin, cut onion saute. Add the ground peas paste alongwith salt, sugar, ginger, red chilli pastes, masala powder, leaves, juice and haldi, mix well. Keep aside.

    III part

    Potato 2
    Bread slices 2
    pepper powder 1 tsp

    Cook potato and mash them nicely. With the veg., add pepper powder, soaked and squeezed bread, 1/2 sp of coriander leaves and mix well. Make small balls or cup from the potato dough and stuff the peas mixture, seal completely. Flatten it like vada and shallow fry on tava adding oil on both sides till it is golden brown.


    Instant dhokla

    Besan flour 1 1/2 cups
    ginger garlic paste 2 tsp
    sugar 2 tbsp
    green chillies 2
    cooking soda 1/4 tsp
    lemon juice 2 tsp
    mustard 1 tsp
    eno salt 1 1/2 tbsp
    water 1 cup
    oil 3 tbsp

    Mix 2 tbsp of oil with a cup of water alongwith ginger garlic pastes, salt, soda and 1 tbsp of sugar well with besan flour.

    With the above flour mixture, add fruit salt, juice mix well to and immediately pour on a microwaveable glass dish. Microwave it for 6 minutes.

    Earlier, grease the dish well with oil(bottom as well as the sides shd be greased well). After you put the eno salt, the batter will rise up slightly and will be fluffy.

    Season in 1 tbsp of oil with mustard, chillies, switch it off; add half cup of water, remaining 1 tbsp of sugar mix well. Pour this seasoning mixture on the cooked dhokla mixture.

    Adding water will make it more soft and finally, garnish with coriander leaves or dessicated coconut. Start making pieces after 30 mts so that it will absorb the water.

    Tip: The right consistency is that after cooking, the dhokla will come away from the edge and stay at the middle; when you put the dhokla glass dish upside down, it will sit neatly on the plate.

  6. #25
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  7. #26
    Administrator Diamond Hubber RR's Avatar
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    On last episode of 'Sunday samayal', the making of 'Malai Kofta' was shown. Can anyone share it? Thanks.

  8. #27
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    Different idly(tava fried idly):

    Idly 4
    haldi 1 tsp
    garam masala powder 1/2 tsp
    chilli powder 1 tbsp
    cumin powder 1 tsp
    curry leaves, salt and oil

    Mix all powders with enough of salt (since idly has its own salt)and little water to apply as a paste on both sides of the idlies.

    Take one idly and apply the pastes on both sides. Chop into lengthy pieces. Meanwhile, heat tava and pour some oil all over the tava. Take the pieces and arrange on the heated tava; when it is crispy, turn over to the other side. Keep the fire in medium to get an even crispiness.

    Make sure that the oil is greased all over the tava. When the idlies are done, garnish with cut curry leaves and ready to serve.

    Mixed vegetable pakoda:

    Besan flour 1 cup
    capsicum 50 g
    potato 50 g
    cabbage 50 g
    green chillies 4
    onion cut 1
    ginger, curry leaves little from each
    lemon juice 1 tsp
    oil and salt

    Grate the vegetables except for onion. The onion shd be finely cut pieces.

    In a bowl, mix all the above veg., and other ingredients. Since we are using the grated vegetables, there is no need to add any water.

    Start making oval or round shaped pakodas and deep fry in oil.


    Mint paneer tikka

    Paneer cut into lengthy pieces 250 g
    mint chutney 1/2 cup
    curd 1/4 cup
    corn flour 2 tbsp
    garam masala powder 1/2 tsp
    cumin seed 1/2 tsp
    oil and salt.

    Mix mint chutney, corn flour, cumin seed or cumin powder, masala, curd and salt well. Take the lengthy pieces of paneer one by one and dip in the mixture; put it on the heated tava applying oil all over the sides just like we do for dosa.

    Ready to eat.

  9. #28
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    Hello RR,

    Here the recipe is:

    Paneer kofta:

    Paneer 150 g
    maida 2 sp
    tomato puree 100 g
    potato cooked 2
    onion(fry in oil well till it is crispy and grind into paste) 2
    ginger garlic paste 2 sp
    garam masala powder 1/2 sp
    cashew paste 2 sp(soak in water and grind)
    whole cashew little
    chili powder 1 1/2 sp
    coriander leaves
    saunf powder 1/2 sp
    green chillies 3
    haldi, salt and oil

    Knead boiled potato, grated paneer very well. The more you knead, the better taste you will get.

    With the above mixture, mix the whole cashews, masala powder, half of the cut green chillies, maida well and make small balls. Fry them in oil. Keep aside.

    The purpose of adding maida is not to get break while frying.

    Heat oil, add ginger garlic pastes, remaining cut chillies, saute well. Add chilli powder,haldi, saunf powder, tomato puree, cashew paste, salt, onion paste cook for some time. Once it is cooked(the color will change), add the koftas.

    Dont let it boil for a long time after putting the koftas since it will get mashed with the gravy. So, allow it to boil only for 2 minutes after putting the koftas. Garnish with coriander leaves.

    Ready to serve.

  10. #29
    Administrator Diamond Hubber RR's Avatar
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    Thanks, R.

    How is this different from Paneer Kofta?

  11. #30
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    dry fruit cake

    hi R, do u have the dry fruit cake receipe that came on the sunday showcouple of months ago. if u have it can u post it or send it to my id thanku

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