1. Would you like to join the IL team? See open jobs!
    Dismiss Notice
  2. What can you teach someone online? Tell us here!
    Dismiss Notice
  3. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice

Old is gold.

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

Thread Status:
Not open for further replies.
  1. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Chammandhi (coconut) Podi - a Kerala Special !

    Grated coconut - 2 ½ - 3 cups ( fully developed coconut is a must)

    Urad dhal - 3/4cup

    Tamarind - lemon size

    Red chillies - 7,8

    Hing - 1 tsp

    Salt

    Oil - 2 tsp

    Roast dry coconut on a medium flame first & then on low flame till it turns light brown.

    Roast in oil the red chillies & urad dhal first till the dhal turns light brown.

    Thean add tamarind & hing.

    Switch off & cool.

    Grind everything to a powder with salt.
    sambandi podi.jpg

     
    Last edited: Nov 13, 2008
  2. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Vellaval (Jaggery Aval) - a recipe from " time immemorial" !

    Medium thick poha (aval) 1 cup

    Grated coconut ½ - 1 cup

    Powdered jaggery 1 ½ cups (or to taste)

    Cardamom powder 1 tsp

    Chopped cashews 2 tbsp

    Ghee 2 tbsp

    Grind the poha in the mixi to a coarse grain like consistency.

    Add the same volume of water to soak (the volume will vary slightly for different types of poha)

    Add ¼ cup of water to the jaggery, boil & strain.

    Allow this to boil.

    When it becomes slightly syrupy,add the soaked poha breaking lumps if any.

    Mix well add coconut & cardamom powder.

    Cook till moisture dries up.

    Remove &add chopped cashews fried in ghee.

    This can be made in the microwave easily.

    Note:

    The idea of grinding in the mixi is to give the final product a more “ puttu-like” texture. If you prefer, you can use poha directly.
    I am posting the photo to show that even an old fashioned dish can be made to look attractive in a get-together with simple “ dressing up".
     

    Attached Files:

    umarraja likes this.
  3. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Elai-vadam - Can be " fan-dried" !

    Boiled rice - 1 cup

    Raw rice - 1 cup

    Salt, hing

    Ajwain or white seasame seeds - 2 tbsp

    Wash & soak rices together overnight.

    Next morning grind very fine with salt, adding water.

    Allow to stand for 24 hrs.

    Grind again the same ground paste, for just 5 mts.

    Add hing & ajwain or seasame seeds.

    Dilute to thin dosa batter consistency.

    For steaming elai-vadam stands are available now or you can spread a thin 4’ circle in a banana leaf.

    Steam well.

    Then arrange them all over a cloth & fan-dry completely.

    Since they are steamed, they dry faster than raw karuvadaams.

    The photo is posted below - some raw ( few with red chillies) & some fried.
     

    Attached Files:

    Last edited: Apr 3, 2006
  4. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Puliyogare Powder - Courtesy, my Bangalore friend !

    Fry each separately in a kadai adding 1 tsp oil only for red chillies:

    Gram dhal - 1/3 cup

    Urad dhal - 1/3 cup

    Red chillies - ¾ - 1 cup ( to taste)

    Jeera - 1 ½ tbsp

    Pepper - 1 tbsp

    Hing - 2 tsp

    Methi seeds - 2 tsp

    Seasame seeds - ½ cup

    Copra - ½ cup

    Haldi - 1 tsp

    Other ingredients:

    Tamarind - 50 gms (big orange size)

    Jaggery - 1/3 cup

    Rock salt - ¼ cup

    To temper:

    Oil - 4 tbsp

    Mustard seeds - 2 tsp

    Roasted peanuts - ½ cup ( more or less, to your taste)

    Cashewnuts - ¼ cup

    Curry leaves - few

    Tamarind can be

    (1) made into small pieces, roasted dry in a kadai or microwaved

    (2) small pieces can be deep fried crisp

    Grind the roasted ingredients with tamarind, salt (also lightly fried) & jaggery.

    Heat oil, temper given ingredients, add the powder & mix thoroughly.

    Remove, cool & bottle.

    Keeps in the fridge for 2 months.

    Whenever required add the powder to cooled rice along with a little salt, fresh curry leaves & some raw oil.
    puliyodarai.jpg
     
    Last edited: Jan 15, 2010
    2 people like this.
  5. Kamla

    Kamla IL Hall of Fame

    Messages:
    8,454
    Likes Received:
    5,076
    Trophy Points:
    440
    Gender:
    Female
    This sounds very good Chitraji. Sounds easy and more practical than the puliyogare gojju. Shall try it soon. Thanks for another gem of a recipe:)
     
    1 person likes this.
  6. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Thankyou, Kamla !

    Dear Kamla,
    Just when I was planning to post it, somebody asked for T N pulikachal. Since I did'nt want similar recipes to follow in quick succession, this was in cold storage. Vidya's letter made me post this immediately.
    Love,
    Chithra.
     
  7. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Aval Karuvadam - many may not know it !

    Poha or aval - 2 litres

    Sago - 1 cup

    Lime - 3 – 4

    White pumpkin - 3 cups (grated & squeezed to remove excess water)

    Finely chopped coriander leaves - 1 cup

    Grind to a paste:

    Green chillies - 15-20 ( or to taste)

    Salt, hing.

    Cook the sago in water till it dissolves completely.

    Cool, add the ground paste.

    Wash & drain the poha completely.

    Add to the cooked sago.

    In 10 mts it will become like a dough.

    Add well squeezed pumpkin, lime juice & allow to stand.

    Take small quantities in a bowl, add little water & “ pinch “ into small portions.

    Sun dry very well.
     
  8. swati

    swati New IL'ite

    Messages:
    1
    Likes Received:
    1
    Trophy Points:
    3
    difference between raw rice and boiled rice and normal eating cooked rice?

    Hi1

    Can u please tell me the difference between raw rice and boiled rice and the normal cooked rice which we eat daily.
    I know how boiled rice looks but cannot understand what is raw rice and how to differentiate.
     
    1 person likes this.
  9. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Hello Swati !

    Dear Swati,
    If you are from South India - this explanation will be understandable for you. Raw rice is " pacharisi" ( not cooked) which we cook into rice or saadam.
    Boiled rice ( that is also not cooked) is in tamil " puzungal arisi" which is generally used for tiffins like idli. It is also called parboiled rice.
    Rice with the brown cover ( nellu in tamil) is cooked whole & then the rice is separated as white grains. This is called boied rice or parboiled rice.
    I will be happy if somebody can explain it still better !
    Love,
    Chithra.
     
  10. Chitvish

    Chitvish Moderator IL Hall of Fame

    Messages:
    33,567
    Likes Received:
    3,746
    Trophy Points:
    490
    Gender:
    Female
    Ragi Morkali - a special diabetic dish !

    A brief mention of morkali is given in " old is gold" thread - no: 11.

    This is prepared just like rava morkali, but a little less oil is sufficient.

    Ragi flour - 1 cup

    Sour butter milk - 1 cup

    Water - 1 cup

    Salt

    Hing 1/2 tsp

    To temper:

    Oil - 2 tbsp

    Mustard seeds - ½ tsp

    Urad dhal - 2 tsp

    Curd chillies - 7,8

    Curry leaves - few

    Keep ragi flour mixed with buttermilk, water, salt & hing ready.

    A whisk is very good for this.

    Heat a kadai, add oil & the tempering ingredients.

    When the chillies are almost black, add the mixture with one hand, thoroughly whisking with the other hand.

    Keep on stirring till halwa consistency is reached.

    Empty on a greased plate.

    When cold, cut into pieces.

    Variation:

    If you do not have curd chillies, you can use half red chillies & the rest green chillies.
    ragi kali.JPG
     
    Last edited: Jan 15, 2010
Thread Status:
Not open for further replies.

Share This Page