supree Goldie

Anandham Caption Contest Winner
Joined: 11 December 2006
Posts: 2077

Posted: 01 September 2008 at 9:52am | IP Logged
You are most welcome!!  - Thank you so very much for your immediate commens/ compliments Ambi & Jas!! Smile 

Caryn IF-Rockerz

Joined: 25 January 2006
Posts: 5627

Posted: 02 September 2008 at 3:05am | IP Logged
Thanks for the sweet dish Supree.  Looks so yum.
Indera Newbie

Joined: 22 June 2008
Posts: 4

Posted: 05 September 2008 at 5:20am | IP Logged
As the weather nowadays is very cold, try this steaming soup.




 1/4 cup tur dal    soaked

5 big red  tomatoes  chopped

1/2 tsp cumin seeds

1/2  an  inch ginger  crushed

4 pips garlic  chopped

1/4tsp  tumeric powder

Salt to taste

1 1/2   litres of water


1 big onion chopped fine

1 tsp chillie powder

Little pepper powder

1 bay leaf

3 cardamoms

1 inch cinnamon stick

1 tbs ghee

Little coriander leaves for garnishing



Boil the soaked dal with cumin seeds, ginger

Garlic, and  tumeric powder.

Cook till the dal is well mashed.

Now add in the chopped tomatoes and cook

Again till the tomatoes are well mashed and

There is no raw smell.

Cool the cooked ingredients, then grind it in a mixie.

Drain  and sieve it  to remove the skin and seeds.

Add about 1 1/2  litres of water to make up the soup.

( use your judgement when adding water )


Heat ghee in a pot, add in the bay leaf, cardamoms,

Cinnamon stick and saute for a second.

Add in the finely chopped onion and fry nicely.

Now add in the tomato, dal soup and chillie powderand pepper powder.

Add salt to taste, boil well. Add the cut coriander leaves and remove.

Serve the steaming soup in a bowl as a starter.

Edited by Indera - 06 September 2008 at 12:00am
Indera Newbie

Joined: 22 June 2008
Posts: 4

Posted: 05 September 2008 at 5:27am | IP Logged
Sorry I was not allowed to post any pictures.
netra_rama IF-Rockerz

Joined: 31 July 2007
Posts: 9329

Posted: 05 September 2008 at 6:12am | IP Logged
Hy there ......... thanks for the receipe ..........
kadhambari IF-Rockerz

Joined: 03 August 2006
Posts: 6162

Posted: 05 September 2008 at 9:04pm | IP Logged
Hey Indira..............thanx for the recipe yaar.i hope kavi is fine.
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 07 September 2008 at 1:44am | IP Logged
Originally posted by supree

Lots of new recipes.... Smile and suddenly a big silence!  (nothing happened for the last 16 days...!! )
Thanks to everyone who contributed recipes/comments to this thread...   Clap Let's continue doing it... so one day when our Kavi dear comes back, will be happy to find her thread.... in action!
After my India trip, I wasn't able to contribute as I used to in the past, for various reasons...  But here I'm... back to work! Let me break the ice by giving a sweet recipe....  Big smile
Seven Cup Cake/Burfi
1 Cup Besan
1 Cup Milk
1 Cup Grated Cocount
1 Cup Ghee
3 Cups Sugar*
1 or 2 cardamoms (optional)
*Here the sugar can be adjusted to best suit your taste. For me, 3 cups of sugar is too much sweet thus I added only 2 and 1/2 cups.

1. First take a thick bottomed pan and using 1 tbsp of ghee, fry the besan flour slightly in low heat.
2. Mix all the remaining ingredients into a different vessel. Crush the
cardamom and add that also to this mix.
3. When the flour cools down a bit, add the mix to the flour and mix it
well so that there aren't any lumps formed.
4. Now using medium-high flame, keep stirring the mix continuously until it forms into a soft lump and ghee starts to spread to the sides of the pan.
5. Meanwhile take a tray and spread a little ghee on it and keep it ready.
6. When the besan mixture reaches the right consistency, which usually happens in around 35-40 minutes from the time you started, pour the mixture into the tray and level it.
7. After it cools down a bit, cut them into desired shapes using a sharp knife and let them cool down for some more time.
8. When it completely cools down, pull them off the tray and
store in an air-tight container. It stays fresh and good for even upto a week.
9. Enjoy your seven cup burfis!

Thanks Supree your Barfi looks so delicious. Its Nair bhaiya's favourite. We always get it from a North Indian shoppe whenever we happen to be in that area. Your squares are so neatly cut identical pieces. You have presented 7 pieces for a 7 Cup Barfi.!!LOL Enna... is No.7 your lucky number???Wink

Edited by Sue Nair - 07 September 2008 at 1:46am
Sue Nair IF-Rockerz
Sue Nair
Sue Nair

Joined: 07 March 2007
Posts: 7020

Posted: 07 September 2008 at 4:03am | IP Logged
(a). 3 cups rice, rinsed and drained
(b). 5 tbsp ghee
(c)  1 medium sized onion, peeled and sliced finely
(d)  1/2 cup cashewnuts
(e)  Spring onion - 1 stalk
(f)   1 stick cinnamon
(g)  4 pods cardamoms
(h)  4 cloves garlic
(i)   Salt (according to taste)
(j)   41/2 cups water
(1) Spread out washed and drained rice on paper towels to dry.
(2) Heat ghee in a wok over medium fire. Stir -fry onion till golden brown. Scoop out and set aside.
(3) In the same wok stir-fry the cashewnuts till golden brown. Scoop out and set aside with the fried onions.
(4) Sir- fry cinnamon, cardamom and cloves in the same wok. Add the dry rice and stir- fry for 1 min.
(5) Put the rice, ghee and spices in the rice cooker. Add salt and water and cook as usual.
(6) When the rice is cooked abotu 15 mins, stir in fried onion, chopped spring onion and cashew nuts.
(7) Serve hot with chicken curry.

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