SUN TV & Other Recipe Collections

[kavithasenthil]

Hello Sowmya,R and others,
Here is my first recipe from our region. Since lot of adai recipes are floating, planed to post this first.

1.Adai

Ingredients:

Parboiled Rice 1 cup
Thoor dhal 1/2 cup
Channa dhal 1/2 cup
Jeera 1 tea spoon
Ginger 1/2 inch
Red chilli 2 (add more if you want hot)


Soak the above except jeera and ginger for 3 hrs. Grind into corse to smooth paste with jeera,ginger and required salt.
Make the batter thin or thick according to ur taste.

thalika:

Mustard 1/2 ts
urad-1 ts
Chana 1 ts
curry leaves 1 spring
Finely choped onion 1/4 cup

In little oil add mustard,dhals,curry leaves and onion. Fry till onion becomes transulent.
Let it cool a little and add to the ground mixture. Make thin or thick adai.
Have with coconut chutney or thakali vathakiyadhu.

Coconut chutney:

Grated coconut 6 Table spoon
Pottu kadalai 2 TB spoon
corriander leaves 1 TB spoon
Garlic clove 1/4 to 1/2

Grind the above with little water.

Tampering:

Mustard 1/2 ts
urad 1/2 ts
Chana 1/2 ts
Curry leaves 1/2 spring.

In oil tamper the ingredients and mix with chutney.

I know lot of u know coconut chutney. thought of sharing our version. The color will be little green since we add corriander leaves.

Will post more recipes when i find time to type(don't know type writing )

[Sowmya]

Hi Kavitha
Good start.. keep up your good work.Looking forward to more and more recipes from you..

Regards
Sowmya

[tastemakers]

Here is a recipe for

Pesarattu

Moong Dal ( split Mung Beans) 2 cups
Raw Rice 1/4 cup soaked along with moong dhal 1 hour
Green chillies, chopped to taste
Asafoetida powder L tsp
Salt 1 tsp or to taste
Coriander leaves chopped
Onions 1 chopped fine
Oil for pan frying

Method
1. Drain daal mixture and grind coarsely.
2. Mix in the chillies, salt, coriander leaves and onions and enough batter to make a dropping consistency.
3. Make medium thick dosa

Serve with ginger chutney

Ginger chutney

2 cups ginger-shredded fine
1 cup jaggery
1 tbsp salt to taste
1 lemon sized tamarind
1 tbsp chilli powder or to taste
1 tsp asafoetida powder

METHOD


Mix all the ingredients and cook over high heat.

When it comes to a boil, lower the heat and simmer for a minute or so.

Store in a clean jar.

I think a lot of you would have known this recipe , but for those who dont dont know, try this.


Priya

[R]

Kavitha, Good to see yr recipe and do contribute more as and when you find time.

Bye.

[gvb]

Hi R,
Thanks for clarifying that for me.

[R]

This week's recipe of Mrs.Revathy..

Moondrukai thokku:

Sour mango vegetable grated 2 cups
carrot grated 1/2 cup
raddish grated 1/2 cup
red chilli powder 1 tsp
haldi little
hing 1/2 tsp
fenugreek seed powder 1 tsp
mustard 1 tsp
oil and salt.

Dry roast fenugreek seed till golden in color and powder finely. Heat oil, add mustard and when it splutters add raddish saute till it is soft. Add mango, carrot and cook in a medium fire. Add haldi, hing with salt.

Once they are all cooked add red chili powder and fenugreek powder, mix well.

My variations:

Since fenugreek powder is readily available, dont have to fry and powder seeds.

If you are healthy conscious, you can make it like our regular curry. Actually, added 2 tbsp of oil, but it absorbed more and more oil. Instead of adding more oil, just stored in a bottle when cold. Becoz of the sourness, the taste is really good as a stuffing for roti with a dal and curd rice too.

[R]

Punjabi channa:

Kabuli channa 1 cup
cut onion 2 (tiny pieces)
tomato puree 1/2 cup
jeera powder 1 tsp
ginger garlic paste 2 tsp
channa masala powder 1 tsp
red chilli powder 2 tsp
dhania powder 1 tsp
salt and oil.

Heat oil, onion, salt and saute well. Add paste with all powders except channa masala powder and mix well. Add puree and stir well. Pressure cook for 2 whistles.

Let it cool down and open the cooker add uncooked channa, stir well. Add more salt, coriander/curry leaves, garam masala powder with enough water and pressure cook for 3 to 4 whistles.

Points to note:

The onion color should change completely into brown which makes difference from the other channa masala in taste.

After adding powders, paste, one should stir well till the raw smell goes off completely.

Pressure cooking tomato puree mixture is one of the reason to disappear the raw smell easily.

[gv]

Hi R,
in the kabuli channa recipe , u posted today. should the channa be cuncooked or cooked . if its cooked, will it not be mashed if u
cook again in cooker.
if its uncooked, should we just soak for 8hrs as normal?

thanks
GV

[R]

Hello gv,

The channa should not be cooked(uncooked).

And soaking time, do it overnight in the normal water or put the channa directly when the water is boiling on the stove well; switch off the fire and close it with a lid. The channa will be ready in 5 to 6 hrs to cook!

Hope I am clear.

[gvb]

Hi R
I made “1-2-3 uthappam” and also “maida crisps” yesterday..Both came out too good and tasty.

GVB