Old is gold.

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

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  1. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Dear Nirmala,
    Thanks for the suggestion. Will try it.
    But as it is, I find it good; so is specially grinding urad necessary to prepare 7-8 dosas, I wonder ! May be, it is worth trying when we make a large volume.
    Love,
    Chithra.
     
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Varupayaru - also called porikollu or varakarisi

    This is a zero-oil dish. It is time consuming as well as laborious. But I can assure you, it is worth all the time and labour. It preserves well for a month.
    Whole lentils are used to make it protein-packed.

    Big black channa - 200 gms

    White peas - 100gms

    White black-eyed beans - 100 gms

    Small mochai payaru - 100 gms

    Whole green moong - 100 gms

    Horsegram - 100 gms

    Moth (called kallupayaru) - 100 gms

    Roasted & deskinned peanuts - 100-200 gms

    To grind to a thick paste:

    Red chillies - to taste (not much)

    Salt, haldi & hing

    For seedai:

    Processed rice flour - ¾ cup (roasted lightly)

    Roasted urad dhal flour - 1 tbsp

    Salt, butter, hing

    Knead, adding little water to tiny balls & deep fry in oil.

    Wash & soak individually all pulses with a pinch of cooking soda for 24 hrs.

    Drain well & spead on a cloth for 2-3 hrs, to dry thoroughly.

    Roast each individually on a dry kadai first on medium heat and then on low flame till crisp.

    When cool, smear the post over this completely.

    Keep it in the sun to dry or in a very low oven.

    Add the seedais & store airtight.

    I bought a sample of what is sold in shops, now famous in Suswaad particularly. The pulses are deep fried in oil for easy frying !
    The choice is yours!!

    In the following photograph, whole green moong could not be "accomodated" !
     

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  3. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Traditional Thiratupal - the taste cannot be matched !

    For this whole cream milk or full fat milk is better since the yield is more. It comes out more creamy. But I find toned milk also gives good results.
    Use a heavy kaadai. Calcutta kadai is ideally suited. Use non-stick only if it is heavy.
    It is time consuming since the milk has to reduce gradually on simmering on a low fire & care must be taken to make sure, the residue does not catch(stick) at the bottom.

    Boil 2 litres of milk in a heavy kadai.
    Once it boils, set the flame to medium, stirring intermittently till it reduces to half.
    Thereafter, simmer till it becomes “mushy”.
    Add 2 cups of sugar & stir till it melts.
    Now, simmer & stir at intervals.
    The patham is reached (the cooking is complete) when, you stir with a ladle, the bottom of the kadai is visible & there is no more watery liquid visible.
    Switch off & do not disturb for 6-8 hrs.
    This is very important for it to set well.
    Transfer to a container.
     

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  4. manjunat

    manjunat New IL'ite

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    Re: Rava Morkali - no way, you can compromise on oil !

    Chithra
    I have made Morekali only with arisimavu & not with rawa. But last evening's tiffen rawa morkali was a great success!:wow
    I enjoy exploring your recepies & try my hands in new dishes.
    Thanks Chithra
     
    Last edited by a moderator: Jun 3, 2008
  5. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Rava Morkali - no way, you can compromise on oil !

    Dear Manju,
    It is my earnest desire that every one of you should realise what a great treasure our SI cooking is, when it comes to varieties! Comparable to any international cuisine!!
    Love,
    Chithra.



     
  6. gytri99

    gytri99 New IL'ite

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    Re: Manoharam-Sweet of Yester Years !

    BESAN is NEVER used in Monoharam recipe....
     
    Last edited: Jun 22, 2008
  7. gytri99

    gytri99 New IL'ite

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    Re: Manoharam-Sweet of Yester Years !

    I have NEVER heard of Besan being used to make Monoharam....it is ALWAYS made with urad flour....
     
  8. Chitvish

    Chitvish Moderator IL Hall of Fame

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    Re: Manoharam-Sweet of Yester Years !

    Hi,
    This is a less common recipe of manoharam. Rest assured that I do not post a single recipe without trying it out myself.
    Love,
    Chithra.



     
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  9. gytri99

    gytri99 New IL'ite

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    Re: Manoharam-Sweet of Yester Years !

    Chitra,
    That was not meant as a criticism ...though do not know as to why it got posted twice.....But it would have helped if you had included the above info in ur original posting that the recipe that you have mentioned is a lesser known one!...as there are lots of folks I am sure who would never even have heard about monoharam and assume your recipe to be THE one!!
    Take care...happy cooking.
    Bow
     
  10. gytri99

    gytri99 New IL'ite

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    Re: Athirasam - a must for South Indian Functions.

    This recipe of yours , must say is just fantastic.....tried it last week and is absolutely great...thanks.....:bowdown
     
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