Old is gold.

Discussion in 'Ask ChitVish' started by Chitvish, Sep 27, 2005.

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  1. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    For SBS PHOTOS, PLEASE GO TO
    Ragi Vella Dosai

    Ragi vella dosai:
    This is a delicious tiffin of yesteryears. This is suitable for breakfast since ragi is recommended an ideal cereal for breakfast.
    Ragi Vella Dosai

    Ragi flour 1 cup

    Jaggery powderd ½ cup

    Coconut gratings ½ cup

    Cardamom powder ! tsp

    A mixture of ghee & refined oil

    Method

    Heat jaggery with 1 cup water till it dissolves.

    Strain, cool & add flour, coconut &cardamom powder.

    Rest for ½ an hour.

    Method to make Vella Dosai: (Similar to making dosais/Pan cakes)

    Spread slowly & carefully a big spoon full of the above batter on a hot non-stick pan, and put 1 teaspoon of ghee around it.

    Let it cook on this side for a few minutes, and then turn over to the other side, and put 1 teaspoon of ghee around it.

    Wait till the dosai turns light brown..

    Keep the pan on medium heat only,otherwise dosai will become slightly bitter.
    This tastes delicious with Sambar.
    vella dosai.jpg
     
    Last edited: Jan 23, 2010
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  2. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Ukkarai

    Ukkarai



    This is a traditional Deepavali sweet , prepared for breakfast , along with Paniyaram or Kara vadai.



    Chana dhal 1 cup

    Grated coconut ¼ cup

    Jaggery 1 ¼ cup

    Ghee 3 tbsp

    Cashew chopped 2 tbsp

    Cardamom powder 1 tsp



    Lightly roast dry the dhal, cool &soak it in water for 2-3 hrs.

    Then drain ,add just enough water to immerse it & pressure cook it inside a vessel in a pressure cooker for just 2 whistles.

    It should be just soft & not mushy.

    Drain &mix with coconut.

    Mix the jaggery with very little water, put it on stove, heat stirring continuously on a low fire to dissolve it.

    Strain & use this little by little to grind dhal-coconut mixture to a rawa like paste.

    Add the rest of jaggery water, mix in a vessel with 1 tbsp ghee &start boiling it.

    As soon as the mixture starts boiling sim the gas &cook on a low fire stirring regularly to make sure it does not get burnt.

    Reserve 2 tsp ghee & add the rest in 2,3 instalments.

    When it starts getting granular, add cardamom powder &cashew fried in ghee.

    Remove & stir to break up the granules.

    There are different recipes for the above - but I find this foolproof.

    ukkarai1.JPG
     
    Last edited: Nov 6, 2007
  3. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Ellodarai

    Ellodarai

    Perfect to appease Lord Saturn on Saturdays !



    Rice-- 1 cup ( any thin variety is preferable )



    To dry roast & powder:

    Red chillies - 5-6

    Udad dhal - 2 tbsp

    Black seasame seeds - 2 tbsp (til seeds , ellu )

    White seasame seeds - 2 tbsp

    Hing powder - 1 tsp

    Curry leaves - 2 sprigs



    To temper:

    Gingelly oil - 3 tbsp

    Red chillies - 2

    Udad dhal - 2 tsp



    Grated jaggery - 1 tbsp (optional )

    Salt



    Cook rice with very little salt in such a way that the grains are separate.

    Cool by spreading on a plate.

    In the meanwhile dry roast the given ingredients , add salt & powder.

    Heat oil in a kadai , temper with the given ingredients , add rice & sprinkle the powder , mixing well.

    Adding more or less powder is your option.

    Add grated jaggery, stirring all the contents well.

    Do not keep on fire for a long time – when all ingredients are thoroughly mixed , remove.

    It is customary to add jaggery in this. The combination of seasame seeds & jaggery is very tasty & contributes to the iron content of the dish.





    ellodarai.jpg
     
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  4. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Manoharam-Sweet of Yester Years !

    Manoharam

    Rice flour 2 cups

    Besan 2 cups

    Butter ½ cup

    Jaggery as per the recipe

    Oil to deep fry



    Sieve both flours with a pinch of salt.

    Knead with butter & water to chappathi dough like.

    Press into hot oil with manoharam press.

    When ¾ fried, take out.

    When the whole dough is used up , deep fry again the pieces till crisp & brown.

    This is to make them completely crisp.

    Cool & break them into 1” pieces.

    For 4 cups broken pieces, 2 cups of jaggery should be taken.

    Make a syrup - firm soft ball on testing by rolling in water.

    Remove from stove, add 2 tsp sugar & mix well.

    Add the broken pieces & stir continuously.

    They will separate into pieces on cooling.
    Please go o
    Manoharam (1)
    Manoharam (2)
    Manoharam (3)
    Manoharam (4)
     
    Last edited: Dec 27, 2009
  5. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Puliyodarai also called Pulihara

    The recipe given below is a Karnataka version of the tasty Puliyodarai of Tamil Nadu.
    Puliyodarai



    Pulikkachal:

    Tamarind - orange size ( or 4 tbsp tamarind paste )

    Jaggery - lemon size

    Salt , haldi



    Roast in 1 tsp oil & powder;

    Gram dhal - 3 tsp

    Udad dhal - 3 tsp

    Red chillies - 10

    Hing powder - 1tsp



    Roast dry each separately & powder with above:

    Seasame seeds - 2 tsp

    Grated coconut - 4 tbsp



    To temper in the beginning:

    Oil - ½ cup

    Gram dhal - 3 tsp

    Udad dhal - 3 tsp

    Red chillies - 10

    Mustard seeds - 1 tsp

    Methi seeds - ½ tsp

    Curry leaves - few



    To temper at the end:

    Roasted peanuts - ½ cup ( more or less is optional )

    Cashewnuts - 10 (break into two )



    Mix 1 ½ hot cups of water with tamarind soak & take a strained thick extract.

    Heat oil , temper all the given ingredients , when well fried , add tamarind extract , salt & haldi.

    Boil the contents.

    When it starts thickening , add the ground powder & jaggery mixing without lumps.

    Just before removing from fire , temper both the nuts , remove when “lose jam “ consistency is reached.

    This can be preserved in the fridge for 2 weeks
    12th Jan 09.jpg
    .
    To make puliyodarai:

    Cook rice so that grains are separate.

    Add some raw gingelly oil , fresh curry leaves & enough pulikkachal & mix gently but thoroughly to get puliyodarai.
    KS-tam.jpg
    puliyodarai.jpg





     
    Last edited: Jan 15, 2009
  6. gjaya

    gjaya Silver IL'ite

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    Feedback about puliyodarai........

    Dear Chithra Madam,

    I tried your receipe of puliyodarai as written in old is gold....and it came out just great!!! I made it for get together and everyone loved it too!!

    Thanks!
    Jaya
     
  7. Chitvish

    Chitvish Moderator Staff Member IL Hall of Fame

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    Aappam – the age old recipe is back now,by popular demand!

    This recipe of aappam is of yesteryears & does not contain yeast, coconut, aval, cooked rice or coconut water. But still it comes out absolutely soft, lacy around the edges & spongy & porous in the centre.

    Raw rice - 1 cup

    Boied rice - 1 cup

    Urad dhal - ¼ cup

    Methi seeds - ½ tsp

    Salt

    Eno’s fruit salt - as given below

    Mix the first 4 ingredients, wash &soak for 6 hrs.

    Strain, grind very fine to a paste, add salt & allow it to ferment for 10-12 hrs.

    After fermentation, aappams are made.

    (A hint here – if you are not going to make aappams with the entire amount, freeze half the amount in the freezer & make aappams as late as after 2,3 weeks. It comes out excellant, perhaps better! )

    Now dilute the batter with water & add 1 tsp sugar.

    If you so prefer, the batter can be diluted with thin coconut milk – but it is not a must.

    It should be little thinner than dosa batter.

    Just before making aappams, add fruit salt –1 level tsp for every cup of batter or ¼ tsp soda.

    Whisk the batter well for thorough mixing.

    Heat the aappam pan well & wipe it with tissue dabbed in little oil.

    Pour one big ladle full of batter in the centre, lift the pan & holding the pan with cloth on both sides, tilt it in a circular motion so that the batter spreads & expands along the edges – do this fast.

    The centre should be slightly thicker than the sides which are thin.

    Keep the heat medium & close the pan with a correct lid.

    The aappam will cook in 2 mts.

    It is not necessary to turn it over.

    Remove to a plate sprinkled with very little sugar, to prevent the aappam from sticking to the plate.

    Do not stack hot aappams one over the other, but keep them side by side.
    aappam.jpg
    Serve with sweetened coconut milk, any hot spicy chutney of your choice, potato stew or brinjal masala.















    Floral Aappam - your guests will be stunned!!
    In the aappam pan, pour batter.

    In your mind, imagine 6 directions starting from the top in clockwise direction – N, NW, NE, S, SE, SW, S.

    First shake the pan N – S.

    Come to centre, pause & shake from NW – SE

    Come to centre, pause & shake from NE – SW.

    Flower is formed. Proceed as usual.



    Flower Aappam.JPG
     
    Last edited: Dec 23, 2008
    3 people like this.
  8. Jaya

    Jaya New IL'ite

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    Dear Chitra,

    Can you give a receipes with ragi flour without jaggery or sugar. I have diabetes and I have been advised to use ragi. Any receipes for breakfast?

    Regards,
    Jaya
     
  9. Ami

    Ami Silver IL'ite

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    Hi Mrs.Chithra,

    Whenever find time, pls give me the recipe for urundai kozhukattai; tasted it when I was young and it was so good to eat and very simple to make!!!

    Thanks for the recipe in advance.
     
  10. Ami

    Ami Silver IL'ite

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    Hi Jaya,

    Sorry to interrupt..

    You can cook ragi with water and later, add milk or buttermilk for breakfast. Maybe, for flavor, add some roasted gram powder & cardamom too.

    Or, heard that whole ragi is good for diabetes. So, add vegetables and make like our regular rava upma with ragi grains. It is a filling and nutritious too.

    Rgds.
     
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