I never tried adding vellam.
I should try once.
Originally posted by: CarynThanks Jay & Sue for the lovely recipes
This is a Thai recipe.
Steamed fish in Lemon Juice
1 fish (any kind or size)
1-2 cup of lemon juice
1-2 tb fish sauce
1 tbs of sugar
2-5 sliced fresh chillies
2-3 cloves sliced garlic
1 sliced finger red chili
coriander for deco
In a mixing bowl, combine lemon juice, sugar, fish sauce, chillies and garlic. Whisk nicely. Prepare the fish in a platter. Pour the sauce. Steam the fish for 15-20 mins. Test before removing from steamer Deco with red chilli and chopped fresh coriander leaves Eat with steamed hot rice.
Originally posted by: Kavitha Ravi
This idli is for Sue akka
Try this for a change.
RAVA IDLI
Ingredients:
1 cup rava
1 tbs ghee
2 tbs oil
5 green chillies grind to a paste
1 cup of sour curds
cup finely chopped onions
1 tbs each of chopped curry leaves and coriander leaves
tsp of baking soda
Salt to taste
For seasoning:
tsp mustard seeds
tsp urad dal
1 tsp channa dal
For decorating: ( optional )
1 tbs of finely grated carrot
1 tbs of grated coconut
Method:
Dry roast the rava with the tbs of ghee.
When cool, mix with the curds, see that no lumps.
Heat oil in a pan, add the seasonings, and the
Onions and saut. Now add it to the rava mixture.
Also add in the salt, chillie paste, salt, the baking soda
the curry leaves and coriander leaves.
Mix nicely, oil the idli plate pour the mixture and
Steam it.
To decorate, after oiling the idli plate, sprinkle little
Grated carrot and coconut before pouring the idli batter.
Do not keep the mixed batter for a long time, for the
Rava will swell in the curds and you will get a soggy
( moluk moluk ) idli.
Serve it hot with coconut or any chutney of your choice.
Originally posted by: Kavitha Ravi
Well Caryn, today is ammavasai, as promised another paayasam
PAZZA PRADHAMAN
Ingredients:
1 cup brown sugar
cup water
1 cup ripe plantain jam ( recipe given below)
6 cups fresh coconut milk
3 tbs ghee
1 tbs fresh coconut, thinly sliced
1 tsp cardamom , crushed
Method:
Combine the brown sugar with the water in a heavy pan.
Cook over low heat, when it begins to boil, stir in the
Plantain jam and mix thoroughly.
Slowly stir in the coconut milk and simmer over low heat.
Stir occasionally and do not let the milk to boil.
Heat ghee in a small skillet, and fry the coconut pieces
Until they are golden brown. Pour the ghee and coconuts
Over the pradhaman and garnish with the crushed cardamom.
Remove from the stove and keep the pot covered until
Its time to serve. Serve either warm or cold.
Note: This is one of the staple desserts at feasts in Kerala.
Sue akka thanks for your nice compliments.
You will not get any smell, for you will be adding, green chillie paste, coriander leaves, curry leaves, onions and all the other spices
To my knowledge, kaancheepuram idli is entirely different from rava idli.
Let me cook and post another day.
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