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12th October 2009, 01:22 AM
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| |  Dry Fruit Pedas (2)
For binding, if at all necessary, orange or lime juice can be added. these pedas make a lovely presentationin get-togethers. fruitsquare-7.jpg fruitsquare-8.jpg fruitsqare-9.jpg dry fruit peda.jpg |
13th October 2009, 01:18 AM
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| | Thool Bajji (1) - Deepavali breakfast snack!
This is a very popular, hot-selling snack in Madurai. Best eaten fresh. Be very careful with salt. Mix together dry:
Besan - 1 cup
Rice flour - 1/2 cup
Red chilli powder Cream or rub together, without water:
Big onions, sliced and separated - 300 gms
Pinched mint, curry & coriander leaves - 1 cup
Saunf - 1/4 tsp
Minced (not ground) green chillies+ginger+garlic, to taste
Salt
Keep the two mixtures ready & some cashews & curry leaves to fry & garnish
Heat oil in a kadai.
In a plae, for every batch, mix the two mixtures, drop in oil & deep fry.
Since water is not added, this gets cooked fast; so be careful.
Finally deep fry cashews & curry leaves & garnish.
Serve hot - no sauce or chutney is required. thool-1.jpg thool-2.jpg thool-3.jpg thool-4.jpg thool-5.jpg |
13th October 2009, 01:22 AM
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| | Thool Bajji (2)
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13th October 2009, 01:46 AM
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| | MW Caramel Fudge - Grand Finale for Deepavali 2009 postings!!
Sweetened condensed milk tin - 1, 400 gms
Brown sugar, smaller crystals - 1 cup, tightly packed
Butter - 2/3 cup
Nuts of choice, chopped coarse - 1 1/2 cups (optional)
In a BIG MW BOWL,melt butter on Hi for 2 mts.
Remove & add rown sugar+condensed milk,mixing very well.
Now MW HI for8-9 mtes, STIRRING EVERY 60-90secs thoroughly.
A caramel colour should be reached.
Remove and whisk well for 6,7 mts till it acquires a shine. If adding nuts, add at this stage and mix well.
Empty on a greased plate or scoop in small muffin tins. Cool & use. This is a melt-in-the-mouth fudge. The MW timings will differ depending upon the capacity and wattage of the MW oven. That a caramel colour should be reached is the criterion to remove & whisk. MW caramel fudge.jpg mw CARAMEL FUDGE-1.jpg mw CARAMEL FUDGE-2.jpg CT-caramel fudge.jpg |
26th October 2009, 05:19 AM
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| | Madurai Hotel Idli Sambar - served there wih ‘ghee idli’!
In Madurai, hot mini idlis dribbled with ghee, also called “Nei idlis” are served With this sambar. Either masoor dhal or tur dhal can be used. It is optional to use big onions. Oherwise, cabbage strips sauted light brown, before adding vegetables, gives a ‘near-onion’ flavor!! Vegetables like chochow, carrot,beans, potatoes, red pumpkin, brinjal can be cut into ½ cm cubes & used ideally. Country tomatoes suit best, but you can use regular tomatoes also. This sambar is not necessarily spicy, since it is a side-dish. The consistency is best, medium, not thick. Dhal - ½ cup Cubed vegetables- 2 cups Tomatoes - 4, chopped Roast in ½ tsp oil & powder: Red chillies - 4-5 ((more by choice) Gram dhal - 2 tsp Dhaniya - 4 tsp Methi seeds - 1 tsp Hing To temper: Oil - 1 tbsp Mustard seeds - 1 tsp Methi seeds - ½ tsp Onions - 2 chopped (optional) or cabbage as given above Curry leaves Salt, haldi Cook dhal till soft. Roast the ingredients & keep the powder ready. In a pressure pan, heat oil, temper as given & add the vegetables & haldi. Saute for a few mts, add tomatoes & sauté further. Add salt & 2 cups of water. Cook for one whistle. Cool, open, add dhal + powder. Boil, then simmer till desired consistency is reached. Garnish with coriander leaves. idlisambar-1.jpg idlisambar-2.jpg idlisambar-3.jpg idlisambar-4.jpg idlisambar-5.jpg |
1st November 2009, 08:32 AM
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| | Pista Rolls (1) - very elegant looking!
This is the first khoa sweet, I tried using liquid glucose. I concluded, khoa sweets need more liquid glucose than nut sweets like kaju-katli.
For the following recipe, I added 2 tsp.
Sugarless khoa, grated - 1 cup
Powdered sugar - 1/4 cup
Cardamom powder - 1/2 tsp
Green colour - few drops
Sliced pistas - to garnish
Liquid glucose - 2tsp
Mix khoa, green colour & sugar in a kadai, simmer to boil.
Cook stirring till the paste leaves the sides of the vessel.
Remove, add cardamom powder & liquid glucose, gradually, stirring till it becomes doughey.
Cool completely and roll to a rectangle, keeping between 2 sheets of butter paper.
Refrigerate for 10 mts to make it firm.
Cut into small rectangles & roll lightly, with the bottom rough side going in - this is to give a clean looking finish.
Garnish with nuts. Best kept refrigerated. pista roll-1.jpg pista roll-2.jpg pista roll-3.jpg pista roll-4.jpg pista roll-5.jpg |
1st November 2009, 08:35 AM
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| | Pista Rolls (2)
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4th November 2009, 09:27 AM
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| | Podi Doai (1) - call it vazhi dosai, as well!
To get very soft doais, which can be made without oil, use the batter for Nellai Venthaya Kal Dosai If you prefer to make with oil, any dosai batter can be used. But, the dosais must be made very soft & not crisp.
Keep a tava on the stove; after wiping with an oil-dipped piece of cloth, spread the doa batter. Keep it covered to cook in its own steam. No flipping is necessary.
Keep a mixture of Milagai Podi + oil +little water to make a paste. Sprinkle a few sugar grains on the plate on which the dosas are going to be stacked. This is to prevent the hot dosais from sticking to the plate.
It is just a continuous process of making dosa (covered, no flipping), keeping on the plate & spreading the podi paste.
Stack up to 6 & cut into segments.
Ideal for packed lunches, soft & delicious. Makes a filling meal with a glass of juice or buttermilk. podidoai-1.jpg podidoai-(2).jpg podidoai-3 .jpg podidoai-4 .jpg podidoai-5 (4).jpg
Last edited by Chitvish; 5th November 2009 at 09:26 AM.
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4th November 2009, 09:29 AM
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| | Podi Dosai (2)
Last edited by Chitvish; 5th November 2009 at 06:33 AM.
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8th November 2009, 08:57 PM
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| | Swiss Roll – Jam roll – Chocolate Swiss Roll
Maida - 85 gms (3 oz) Sugar - 85 gms (3 oz) Jam - 55 gms (2 oz) Hot water - 2-4 tsp Vanilla essence - ½ tsp Baking powder - ¼ tsp Eggs - 3 ( must be very fresh & at room temperature) Beat the eggs into a bowl with sugar & place bowl over boiling water, being careful not to let the water touch the bowl. Whisk until stiff & creamy. Sift flour & baking powder into the mixture & fold in the flour carefully, adding hot water in teaspoons – for this step, folding in is best done by a metal spoon. Do not use the electric beater. The stiffness of the mixture, which is the key to success, should not be disturbed. Pour the mixture into a greased Swiss roll tin (rectangular), greased and lined with butter paper. Bake at 220 deg C for about 10 mts, till golden andspringy to touch. Remove & keep covered with a wet cloth for 10 mtes. Turn on to a paper dusted with sugar. Remove paper on top. Trim off the stiff edges & quickly spread jam all over. Roll with the help of the paper. Roll tight & keep in the fridge for it to retain shape. Slice & serve. For chocolate Swiss roll, after measuring flour, remove 1 tbsp & replace with cocoa powder. For the filling, use either whipped sweetened cream or butter cream made with85 gmsbutter & 170 gms sifted icing sugar. Alternately, glaced chocolate icing can be dribbled on it. For this warm 200 gms of sifted icing sugar & 2 tsp cocoa with 1 tsp of water, till it getsa glaze. If fully covered with this glace icing, it is called Yule Log! swiss_new1.gif swiss2.gif swiss3.gif swiss4.gif
The following photo is from the internet to show you, how it is served. 
Last edited by Chitvish; 8th November 2009 at 09:02 PM.
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