Kugan's Kitchen Part 5

[kugan98]

Dear Dev, I remember you asking for set dosai.

Dev, the recipe is in Kugan's Kitchen 3
Page 67. Here is the link.

Thanks to uncle Raj raj for all the techniques.

http://forumhub.mayyam.com/hub/viewt...040494#2040494


Kugan98

[gulabjamun]

Kugan, can you post recipe for butter murukku.
This type of murukku literally melts in the mouth.

[sonu gopi]

[tscii]My dear Sonu, here is the hotel rava idli.
I hope it looks like what you ate.


HOTEL RAVA IDLI
Ingredients:
1 cup rava
1 cup curds (it should not be sour)
1 tsp eno fruit salt
½ tsp oil
½ tsp ghee
Salt to taste

To Temper:
¼ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
½ tsp channa dal
¼ tsp black pepper crushed (optional )
¼ tsp finely chopped ginger
1 tsp finely chopped green chillies
4 cashew nuts chopped roughly

To Garnish
Few carrot strips thinly grated
Few cooked green peas (optional)
Few roasted cashew nuts (optional)

Method:
Heat a wok with the oil and ghee.
Add in all the ingredients to temper.
Sauté well, add in the rava and stir on medium heat.
Remove and let it cool.

Now add in the curds, eno fruit salt, salt and enough
water to make into thick idli batter.
Oil the idli plates. Lay few strips of carrot 1 pea and ½ cashew nut in the plate.
Pour the rava curd mixture, steam till cooked.
You will get super soft rava idlis.
Mint and coconut chutneys are a super combination for this idli.

Note: you have to steam the idlis, as soon as you mix the water and eno salt.
Other wise the batter will become very thick and soggy.

You will get about 7 idlis with 1 cup of rava.




Hotel Rava Idlis With Only Carrot Strips:

[img]http://img822.imageshack.us/img822/3663/img8365np.jpg[/img] 

Hotel Idlis Made With Carrot, Green peas And Cashewnuts.
As Garnishings. (made by my maid)

[img]http://img294.imageshack.us/img294/6315/ravaidli.jpg[/img] 

Close up Of The Idli:

[img]http://img717.imageshack.us/img717/8008/img8366i.jpg[/img] 

Dear Kugan!

Guess wat? I made your rava iddlis and they turned out super..!!

I follwed your instructions exactly though you didn't mention the amount of water - so I added the water to make the batter reasonably right - not too watery neither too thick. I oiled the iddli moulds and arranged the thinly grated carrots topped with a cashew - I didn't use the pea.

I used an old PREET brand moulds which had tiny-tiny holes and steamed it using my pressure cooker without the weight. After 10 minutes I just checked it out using my wooden satay screwers to see if it comes out clean. It did and I let it cool down completely.

I oiled a sharp knife to go around the iddlis to losen them - it came out well without any cracks or broken pieces - you are absolutely right they were super SOFT.

My husband and I, we had an early dinner coz we were so tempted by it. We did feel sad that both our children were not around coz they are outstation for the moment. But I will be making it again next weekend when they are back...coz saya sudah menjadi mahir sekarang (I am an expert now..!!)

But the only difference with the Rava iddlis I ate in the restaurant was that they were white but had taste of rava too but the ones made by me was the same light coloured as you had made too....colour of Rava.

I feel theirs is not 100% Rava iddlis - they must have added rice flour to it. Do you think so too?

Thanks so much Kugan for I enjoyed every minute of making these iddlis. Btw I got 8 lovely iddlis..!!

I will post a recipe for another Rava iddlis which I found in the net but it turned out hard as rock. I only tired it out once and I never want to make it again- I threw it in the dustbin.!!

[sonu gopi]

Kugan here is the recipe for Rava Iddlis I found in the nett. Something is not right - pls give your comments:-

SUJI IDDLI RECEIPE
Making extremely soft idli is very easy. All that you need:
Ingredients:
1. Black gram dough-2cup(Dough: soak black gram for 2hrs & grind it)
2. Semolina (suji)- 3/4 cup
3. Salt 1 tsp
Method:
1. Take black gram dough in a clean bowl and add semolina.
2. Add salt and mix it well.
3. Keep this dough a side for 8 hours.(fermentation)
4. Take idli maker and pour enough dough into idli maker plates.
5. Let it cook on low flame for 15 to 20 minutes.
6. Remove the idli from plates and serve hot with chutney and sambar.


PLEASE FRENS DO NOT FOLLOW THE ABOVE COZ YOU WILL GET IDDLIS AS HARD AS ROCK.....

[kugan98]

Sonu, I am so happy that it turned out well for you.
I have few more hotel recipes all from my aunt.
She has a hotel in Madurai.

The idlis cannot be super white, as we roast the rava
in the ghee with the green chillies, ginger and so on.
Or maybe our quality of rava is inferior.


Sonu, your net recipe, after adding the rava to the urad dal,
the rava will swell in the urad dal paste.
Maybe the batter is hard and also the rava will become
moluk, moluk. Thats what I think.


Thanks for your nice feed back.
I feel so happy for you.
Take care, Kugan98

[kugan98]

My relative came late evening to my house.
We invited him to join us for dinner.
We had parotta, vegetable salana,
dosai , two types of chutnys, dosai podi and the oil.

My maid was making suda suda crisp dosai.
My relative asked if he could have a podi thosai.
I was surprised as the podi was on the dinning table.

He explained to me that, as soon as you pour the batter,
and make the dosai, sprinkle liberal amout of dosai podi,
on the cooking dosai, and also dribble gingerly oil on the dosai. Cook till the dosai is crisp.
That is podi dosai. So here is the podi dosai.

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[sonu gopi]

Dear Dev, I remember you asking for set dosai.

Dev, the recipe is in Kugan's Kitchen 3
Page 67. Here is the link.

Thanks to uncle Raj raj for all the techniques.

http://forumhub.mayyam.com/hub/viewt...040494#2040494

Kugan98

Kugan I had a look at your Set Dosas and it look more like rotis. I have never tasted it before but think like wanting to try them out. I have got aval in my fridge.

Is these dosas sour? It must be spongy due to the aval and I see it has nice holes too. Why can't we spread it out like our normal dosas - is it not spreadable?? I don't mind trying it out but I don't like dosas and iddlis being sour.

My Rava Iddlis were not sour coz I made fresh curd today... and it was ready by evening...!!

[sonu gopi]

Sonu, I am so happy that it turned out well for you.
I have few more hotel recipes all from my aunt.
She has a hotel in Madurai.

The idlis cannot be super white, as we roast the rava
in the ghee with the green chillies, ginger and so on.
Or maybe our quality of rava is inferior.


Sonu, your net recipe, after adding the rava to the urad dal,
the rava will swell in the urad dal paste.
Maybe the batter is hard and also the rava will become
moluk, moluk. Thats what I think.


Thanks for your nice feed back.
I feel so happy for you.
Take care, Kugan98

Just like how I followed your recipe step by step I followed the other recipe too. Perhaps you cud try it out and then tell me where I went wrong.

Is there any recipe for Rava Iddlis using rice flour + rava too?

My hubby enjoyed your Rava Iddlis..... of course I did too..!!

[kugan98]

Sonu, the set dosai will be very spongy.
It will not be like roti

I do not know why, but it is made like that.
It should be small like that and in pairs.

It will not be very sour, if you do not ferment it
for a long time.

I have not tried spreading it very big.
May be it will not be spongy if you spread it big.

Let me try it the next time I do.
Thanks, Kugan98

[NM]

My relative came late evening to my house.
We invited him to join us for dinner.
We had parotta, vegetable salana,
dosai , two types of chutnys, dosai podi and the oil.

My maid was making suda suda crisp dosai.
My relative asked if he could have a podi thosai.
I was surprised as the podi was on the dinning table.

He explained to me that, as soon as you pour the batter,
and make the dosai, sprinkle liberal amout of dosai podi,
on the cooking dosai, and also dribble gingerly oil on the dosai. Cook till the dosai is crisp.
That is podi dosai. So here is the podi dosai.

[img]http://img13.imageshack.us/img13/1339/podithosai.jpg[/img] 

ooh podi thosai is my fav, K. I use ghee, podi and sugar - sooooooopeeeeerr....... diabetes-na enna?? sometimes i use gingelly oil - after feeling guilty abt the ghee, of course!