SUN TV & Other Recipe Collections

[R]

Here comes some sweet recipes..

Mango payasam

Mango skinless 2 (grind into pulp)
sugar 1/2 cup
cardamom 1/2 tsp
milk 1/2 litre
sooji 3 tsp

Boil milk well; add sugar, rava to make it thicker(can even add maida or rice flour in the place of rava). Add cardamom powder and mix well.

Switch the gas off. Now, mix the mango pulp paste to the milk and mix well. Cut half of the mango pieces without skin to garnish the payasam.

Ready to eat.

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Pumpkin (parangikai) halwa:

Grated pumpkin 1 cup
sugar 1 cup
ghee 2 tbsp
cashew, raisins 10 each
kova 1 cup

Heat kadai add pumpkin, saute well with a tsp of ghee. Once it is cooked nicely, add sugar and cook for some more time. Once it dissolves completely, add kova cook until it all gets mixed up. Add the remaining ghee, keep in sim.

Meanwhile, fry nuts and raisins in ghee and garnish the same on the halwa.

Yummy halwa is ready.

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Kaaramani(chowly) sweet pongal: (Mrs.REVATHY's recipe)

Rice 1 cup
chowly 1/4 cup
milk 1/2 cup
jaggery 1 cup
coconut milk 1 cup
cashew, badham 5 each
sugar 1/2 cup
ghee 1/4 cup
cardamom 1 tsp
salt a pinch(to enhance the sweet taste)
cut coconut 2 tbsp

Fry chowly in an empty vanali till the flavor comes and cook separately.

Meanwhile, take little qty of water just to cover jaggery and wait till it dissolves well.

Heat milk in a pan, add rice. Boil until it is soft. Add boiled chowly and mash all of them nicely. Add ghee and mix. Now is the time to add jaggery syrup, sugar, coconut milk and allow it to boil.

Heat ghee in a pan, add nuts, coconut fry and pour them to pongal. Finally, mix cardamom powder and mix well.

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Some tips from me:

Though some people cook pongal directly in a vessel, it is always better to cook them in cooker if you want to get a soft pongal. You can even soak the rice in water for 30 mts or so. Then, mix rice with enough milk, cook for 3 whistles and 20 mts in sim. Now you will get a soft texture of rice mixture and can mix with the cooked chowly.

Before adding jaggery syrup, you shd mash them nicely. Otherwise, it will not come soft.

The ghee should be added when you mix the rice mixture with syrup(at the initial stage) and mix very well so that you will get an excellent flavor all over the pongal and dont have to add too much of ghee.

Adding sugar will increase the taste of sarkarai pongal which I noticed. Without coconut milk, can prepare and you will not find any difference.

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Apple badham halwa

Grated apple 4
sugar 3/4 cup
milk powder 1 cup
cinnamon 1 tsp
cardamom (powder it) 4 nos.
ghee 1/4 cup
almond 1 cup (soak in hot water and paste it)

Heat ghee, add grated apple cook on a medium fire. Entire cooking should be done on the medium fire only. When it is becoming dry, add sugar. Stir for some time and once it dissolves completely, add badham paste cook for some more time till it is becoming like halwa. That is, it will come away from the edges just like we do with the other halwas.

Now, time to put milk powder or khoa. Stir well and when it comes like regular halwa, switch off and add the powder of cardamom and cinnamon.

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Will soon meet you all with chutney/podi recipes..

[sujathakannan]

Hi R,

Your Apple Badam halwa looks tasty. But grated apples 4 cups, thats a lot of work. Is there a easy way to grate that much apple.

[R]

Hi Sujatha,

I made only once and compared to the carrot or beet grating, did not find hard since apple is basically soft and so, it is easy to grate which is my opinion.

Since halwas are almost the same in procedure, can try by grinding it the same, but not sure abt the taste. I saw some people making carrot halwa by cooking and grinding or grating directly.

Recently, my friend made carrot halwa and she said that she used some processor(not sure) to grate them. Will let you know..

Bye.

[sujathakannan]

Hi R,

Thanks for your reply. If you could find out how your friend did carrot halwa the easy eay would be great. I always grate when doing halwa. May be I can half the quantity of apple badam halwa to see how it turns out.

[R]

Hi Sujatha,

Sorry that could not talk to my friend since she is out of town. But, my cousin said that food processor is also meant for grating, chopping etc. For you, made some search and got this info., Hope this shd be useful.

http://www.willygoat.com/catalogsing...roductID=17216

There should be processors available in a lesser price than the above.

Hope this is enough...bye..

[R]

Here are some recipes for chutnies, powders(podis)..

To start with, a few recipes for chutnies which goes well with idly, dosa, pongal and can even mix with rice.

Red pumpkin chutney:

Pumpkin grated 1/2 cup
red chillies 3
coconut 2 tbsp
sambar onion 5
channa dal 1 tsp
urad dal 1 tsp
hing 1 tsp
curry leaves and coriander leaves little from each
oil, salt.

Heat a tsp of oil add dals, chillies saute till the color is golden brown. Add onions, leaves, coconut cook for some time; put the remaining ingredients hing, pumpkin mix well. Add salt and once it is cooked, switch off.

Grind w/w.o tamarind, once it gets cool down.

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Sesame sambal:

Heard that sambal is a srilankan word and it is similar to thuvayal/chutney varieties.

sesame seed 1/2 cup
red chillies 5
grated coconut 1/2 cup
garlic flakes 10
pepper 1 tbsp
tamarind 4 tsp or depends on yr taste
curry leaves little
oil 3 tsp
salt.

Dry roast leaves, coconut. Once it is hot, keep aside.

Heat oil, add chllies, sesame seed saute. While the seed starts spluttering add flakes, pepper and fry well till the raw smell goes off. Grind all of them with salt, tamarind & roasted curry leaves.

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Ginger sambal:

Ginger 3 pieces
onion 2 small size
curry leaves
grated coconut 2 tbsp
ghee 2 tsp
tamarind 3 tsp
green chillies 2
salt.

Heat ghee and add all, saute them nicely till the ginger smell comes.. Grind all of them into paste.

p.s.: Can reduce the number of chillies since ginger itself is a hot ingredient.

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Coriander chutney:

Coriander leaves washed and cleaned 2 cups (can use if the stems are tender)
urad dal 1 tbsp
channa dal 2 tbsp
cumin 1 tbsp
red chillies 4
green chillies 2
curry leaves little
jaggery 2 tbsp
tamarind paste and salt.

Heat oil add all ingredients except tamarind and salt. Saute till the water absorbs and the leaves color changes slightly.

Grind nicely with tamarind and salt.

p.s.: If you dont want to loose too much of nutrition from the leaves, you can just stir them for a couple of mts or so. Otherwise, you can take yr own time to fry i.e. till the good smell comes or the raw smell goes off.

Either way, the taste will be better.

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[R]

Here comes powder/podi varieties:

Til chilli powder(ellu milagai podi)

Til 1/2 cup
urad dal 1/2 cup
red chillies 1 cup
hing 1/4 tsp
oil and salt.

Dry roast dal and keep aside. The color shd be light brown.

Similarly fry sesame seed till it starts spluttering.

Heat oil, add hing, chillies fry till the color changes slightly. Now mix everything and grind with salt nicely or coarsely.

goes well with idly, dosa.

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Garlic chilli powder (poondu milagai podi)

This powder goes well with idly, dosa and can be taken with rice too.

Garlic 10 flakes
red chillies 20 (can reduce if you dont want too hot since garlic is also hot)
oil and salt.

Heat oil, add chillies and fry with garlic, salt.

p.s.: What I do is, use to fry garlic flakes alongwith chillies for some time since the raw smell will be too heavy.

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Chutney powder (chutney podi):

Thoor dal 1/4 cup
urad dal 1/4 cup
channa dal 1/4 cup
hing 1/4 tsp
coconut dessicated 1/2 cup
mustard 1 tsp
red chillies 10
tamarind 1 tsp
jaggery a bit
salt.

Dry roast mustard separately. Keep aside.

Dry fry hing, chillies, coconut, dhals and salt separately and grind all of them with tamarind and jaggery.

This goes with idly and dosa.

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Soon comes a couple of Indian style pasta/macaroni recipes..

[Shoba]

Dear R,

Sorry to gate crash on to this thread and ask something totally unrelated to the recipes you have posted so far. I didnt get a response from the SOS section..and since you're pretty active and keen on cooking I thought of asking you this same question which I posted in the SOS thread:

How does Puli (tamarind) and Curd Uppuma look like? As in, do they have the same texture (uthir-uthir) as the regular Rava Uppuma, or does it turn out to be more like Kali (thiruvaathirakkali) texture?

I have never seen or eaten puli or curd uppuma, but I have a recipe from Mallika Badrinath's collection, and would like to try it out.

Sorry again for any inconvenience..and thanks in advance!

Kind Regards,
Shoba

[R]

Hello Shoba,

I have not tried making both of these upmas; but, recently, watched Mrs.Revathy Shanmugham making the curd upma and it just came out like kali. Since we are cooking the batter, the texture is coming like kali and the color is white..

Will try to let you know abt puli upma soon..

[R]

Just now, checked Mrs.Mallika's cookery book for tamarind upma and it clearly says that this upma will come like rava upma-crumble in texture (udhir udhira). Haven't you seen it?