SUN TV & Other Recipe Collections

[R]

Seetha, glad to note that you also enjoyed with RS's dish. Thanks..

[R]

Recipes from SUN are as follows:

Carrot rasam:

Carrot 2
tomato 2
mustard 1 tsp
rasam powder or sambar powder 1 tbsp
garlic flakes 4
cooked thoor dal 1/2 cup
curry leaves, coriander leaves little
lemon juice or tamarind
oil/ghee
salt.

Cook carrot with tomato and grind coarsely.

Heat ghee/oil, season with mustard, 1 tsp of jeera and hing. Dilute dhal with water and add to the seasoning. Add more water to increase the qty. Put sambar powder, ground paste, salt and allow them to boil.

Obviously, tamarind will give better taste when comes to rasam or sambar. So, when it starts boiling, add tamarind. If you dont want tamarind, then, let the rasam boil well. After switching the stove off, pour lemon juice.

Garnish with leaves.

points:

Though the rasam seems to be simple, the color will be so great which makes you to eat more. The reddish orange color will make everyone so hungry. Let them cook in the medium fire then only, can enjoy the taste.

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

[R]

Ellu sadham:

Small onion or big onion 1/2 cup
ellu 100 g
Rice 2 cups
channa dal 2 tsp
red chillies 4
green chillies 2
pepper 1 tsp
mustard 1 tsp
raisins 3 tbsp
urad dal 1 tsp
curry leaves & coriander leaves little
oil/ghee
lemon juice 1 tsp
salt & haldi

Dry fry sesame seed, half of the urad dal, channa dal, curry leaves, red chillies, pepper and grind them coarsely.

Cook rice and keep it separately in a wide mouthed vessel adding salt, oil or ghee for flavor. Squeeze juice too on them and adding haldi is optional.

For seasoning, add oil or ghee, put mustard, red and green chillies, remaining portion of urad, channa dals, curry leaves and saute well. Once done, add raisins, cut onion stir well. When the color changes, transfer them to the rice bowl and add the ground ellu powder. Garnish with leaves. If want, add a tsp of sugar. Mix all of them well.

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[Sowmya]

Hi R
Been hearing very nice things about avocado.I don't like the raw smell of the fruit though and some how not very impressed with gaucomole when I tasted it.. probably I did nt know how to prepare it the right way
Can you suggest recipes using the same.. preferably indian style of cooking the same?

Regards
Sowmya

[R]

sorry Sowmya; have not tried any dish with avocado. In future, if I come across any interesting recipe, will let you know.

[gvb]

Hi R
Made "Vella seedai" today and the result was pretty good..I just have one doubt..When i mixed the flour with the Syrup it din't come as a ball..It was like all crumbled..i added hot water,kneaded into soft dough and made balls..Am not sure whether this is the way to do it or whether i shud just make balls with the crumbled flour mixture..
Please let me know the right way to do it.

Thanx,
GVB

[R]

Hi suganthi,

Am happy to note down the result.

And, have already mentioned that hot water can be sprinkled while kneading the dough, if not sufficient in the vella seedai recipe!!

Rgds.

[Yamuna]

Hi R,
I think you had been asking for a recipe for chembu mozhukku varatti. Recently came across this item in my mum's cooking notes, just see if this is what you were looking for .

First in a dry vanali, roast 1Tbsp. turdal, 1Tbsp. urad dal, 1Tbsp. raw rice & 8(or to taste) dry red chilly, till little brown. Then grind to fine powder with reqd. salt. Wash, boil, drain ,peel & cube about 1/2 kg. seppankizhangu.
In 2Tbsp. oil, season mustard , urad dal, then add cooked & peeled sepankizhangu. Stir. Then add the powder & keep stirring in between & cook for about 5 mins. or further if you want a crisper one.

Bye.

[R]

Thanks a lot for the recipe.It is very closer to us and should try definitely, then will know for sure.

Appreciate yr remembrance.

[Sowmya]

Hi Yamuna,R
This variation in Chembu mezhuvaratti looks interesting..This powder closely resembles the one which I use for "Keerai Chundal".


Yamuna..
Anymore variations.. please let us know


Regards
Sowmya