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supree

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supree

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Posted: 09 January 2008 at 2:28pm | IP Logged
Wow...so many dishes in the last 4-5 days!! Thanks everyone for those great recipes...

btw Kavi, I tried your Spicy Bittergourd on Sunday and it came our very well. Thanks.

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Kavitha Ravi

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Kavitha Ravi

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Posted: 10 January 2008 at 12:40am | IP Logged
Thanks Supree. I am glad that the spicy bittergourd dish came out well for you. Thanks again.

Sue Nair

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Sue Nair

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Posts: 6769

Posted: 10 January 2008 at 9:22am | IP Logged
Originally posted by Caryn

Thanks 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.


Thanks Caryn...I think I would definitely enjoy this recipe. Bawal Putih or White Promfret would be absolutely delicious. I usually add ginger julienne to get rid of fishy smell...Embarrassed Tauchoo/fermented soya bean paste is always at standby....LOLLOLLOL




Sue Nair

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Sue Nair

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Posts: 6769

Posted: 10 January 2008 at 9:29am | IP Logged
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.


Thanks Kavi for rawa iddli. Is this iddli known as Kanchipuram Iddli too? My fren told me her mum makes rawa iddlis that are white like our normal iddlis which has urad dal added too and left to fermentate as per normal. I have yet to eat her rawa iddli.....Embarrassed

Sue Nair

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Sue Nair

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Posts: 6769

Posted: 10 January 2008 at 9:36am | IP Logged
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.



Thanks Kavi - this is not my favourite but Nair Bhaiya loves it coz he enjoys varieties of pradhamans under the sun..!!....LOLLOLLOL

Kavitha Ravi

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Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 10 January 2008 at 5:05pm | IP Logged

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.



Edited by Kavitha Ravi - 10 January 2008 at 5:12pm

Kavitha Ravi

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Kavitha Ravi

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Posts: 3755

Posted: 10 January 2008 at 5:07pm | IP Logged
Supree thanks for the ladiesfinger recipe and the adai recipe. I do make adais often in my house. Your vendaikkai dish looks very yummy. Thanks again.

Kavitha Ravi

IF-Dazzler

Kavitha Ravi

Joined: 05 June 2006

Posts: 3755

Posted: 11 January 2008 at 2:29am | IP Logged
Welcome Jagdu, and thanks for your Ramen noodle recipe.
You have given alternative and option methods.
I am sure it would be beneficial.
Thanks again. Hoping for more recipes from you.

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