Dear meenuprakash Today I posted paladai and adai prathaman after long intervel. I will post other recipes soon.Thanks a lot for your responce. seethalakshmi
sabarimalai aravanai payasam This is also more or less like neypayasam. 1 kg raw rice splitted[nurukku ari or kurunai arisi in tamil] 6 kg marayoor sarkkarai. minimum half kg ghee or more cardamum 12 to 15 pods Boil the rice with lot of water till tender. add sarkkari pani, water[removeming all impurities] and boil well.boil and boil,stir and stir until the mixer thinken.In between add ghee little by little.By then the cooked soft rice becomes strong like uncooked rice.When the payasam become kuzhambu stage remove from fire add crushed cardamum. This payasam will be fresh many months.In fridge more than a year. seethalakshmi
Pasiparuppu payasam or prathaman 1/4 kg green gram dal [skin removed] 1/2 kg marayaur sarkkarai increase or decrease according to taste coconut milk for 3 or 4 coconut separate milk 1st,2nd and 3rd cardumum 12 to 15 pods coconut cut small pieces 2 to 3 table spoon cashew optional dried ginger powder 1 teaspoon optional some people dislikes ginger aroma but it is good for digesion. Slightly dry roast the green gram dal. Boil 3rd coconut milk add dal.cook well add 2nd milk boil until it become like gravy.Add the sarkarai water[pani] removing all impurities and stir well. Stir and stir, The gravy must become jam like consistancy[in malayalam vazhattuga]Now add 3r milk take care not to boil.Stir well and remove from fire. Add crushed cardamum. Brown fry the coconut pieces add with prathaman. If you decided to add ginger powder and ghee fried chashew add and stir well. enjoy. Kadalai parippu channa dal]also used to prepare payasam in this method.Kadalai paruppu prathaman. seethalakshmi
reply to sujatha Dear Sujatha, I posted pasiparuppu payasam or prathaman today.Cook and enjoy with family.Thanks for your response. seethalakshmi
Dear Mrs.Tseethalakshmi, Thanks for the paladai pradhaman recipe. Can u pl. post me the recipe for chakka pradhaman Thanks
A simple one hi mrs.seethalakshmi, Mine is a simple question:tongue... How to make 'Rasam'(ofcourse without rasam powder...:-(). I tried many times,but am not getting one like we get for sadya...Very light..watery..with garlic taste.. Each time i try,i will end up in some other curry...:-(,will be thick...tomatoes and tamarind not in right proportion.. so please help me to make a yummy rasam curry.. Thanks! akku.
Msg. to Vidhya Hi vidhya & other friends, Few weeks back, as per my request, Vidhya has sent me the recipe for kollu kootu-palakkad version. Got a chance to try the same and we all loved it particularly my FIL. He was asking to make that kind of kootu in specific or atleast some kollu dishes every week. Vidhya, hope you dont mind in expressing my opinion in public. The only reason is that every one should be benefitted by our little cookery knowledge. Bye..
kollu kootu Hi Vidhya Just read Ami's message.. can you please post the recipe here?I would love to give it a try.. Regards Honeybee
Hi Ami, Honeybee, I am glad, Ami, that your family liked this recipe. However, it is not my original and I am only passing it round. I got this recipe from my paati. Since then have seen the same recipe under many names in different cookery sites. So, just as nadi moolam and rishi moolam shld not be checked, let us include recipes also in that category. I use only two teaspoons of coconut and taste is good. My paati must have made it when cholestrol did not exist. Mudurai Kootaan: (palakkad iyer recipe) ------------------- Mudurai 1 cup Fresh Coconut - 1.5 cups grated Jeerakam - one to twotsp Molagai vathal - 2 to 3 (or can substitute 1 tsp of whole black pepper, or use in combo) ulundu paruppu - 1/2 tsp Kariveppilai - 1 sprig vellam - about 1/2 tsp powdered (optional) Coconut oil - 1 tsp Salt - to taste Method: Soak the Mudurai overnight.Drain the soaked water and pressure cook this with fresh water and a pinch of turmeric. Cool the cooked Mudurai and mash it with the back of a heavy ladle. (I use the hand blender for about 30 secs) Dry roast the Jeera, Urad dal, chillies or black pepper slightly until the flavors come out. Cool and grind with fresh coconut and curry leaves. You can increase the quantity of black pepper if you like. Mix the mudurai with the ground mixture and add water to get a pourable consistency. Add salt and let the mixture boil for about 5 minutes until the raw smell of chillies disappears. Add the vellam and let it simmer for a couple of minutes. Switch off the stove, pour warm coconut oil and leave the vessel closed for about 1/2 hour.
Hi Vidya, where were you hiding this recipe all along???? I like mudurai preparations, that tooo an antique recipe has more value. so, what other recipes did you get from your patti??? Be a good girl now & come out with it one by one.. okay???? Ami, thanks to you we got a good recipe today.