Topic started by ruby (@ ac8f1460.ipt.aol.com) on Sat Dec 28 01:14:02 .
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can anyone tell me the item and recipe of vaalai illai saapadu served in tamilnadu,i like to do that as my hubby is a tamilian he is craving for that..i guess it is lunch item

Responses:

• From: Mrs.Mano (@ 213.42.1.174) on: Sat Dec 28 02:40:09
  
  Hello Ruby!
  Vaazhai ilai saappaadu consists of plain rice, saambaar, paruppu rasam, any two or three vegetables like poriyal, varuval, cooked dal, melted ghee,paayasam, pachadi, pickle, curd and appalam.
  Moatly, the saappaadu begins with the serving of plain rice, ghee and paruppu. Then only the sambar, rasam and curd follow.Payasam is served after finishing the rasam rice. Sometimes a banana also will be there.If you want the recipes also then I will write to you.
  
  
• From: ruby (@ aca86398.ipt.aol.com) on: Mon Dec 30 10:12:41
  
  Hai Mano
  thanks mano..ill really be gratefull to you ,if u can give me the recipes
  
  
• From: Mrs.mano (@ 213.42.1.166) on: Sat Jan 4 22:49:20
  
  Hello Ruby!
  Sorry for my belated reply. Here are some recipes for vaazhaiyilai saappaadu:
  Sambar:
  Cook three handfuls of red gram dal in the cooker. Soak a small lemon-sized tamarind in warm water. After 1 hour, extract thick juice from it and keep it aside. In a kadai, pour 2tbsps oil and add 1sp mustard seeds. When it splutters, add 2 chopped onions, 1 or 11/2 cup chopped tomatoes and 4 split green chillies. Cook under medium flame until the vegetables are well cooked and mashed. Add 1sp asafoetida powder and mix well. Now add the tamarind juice and 1sp turmeric powder. When it simmers add any vegetable and some salt. When the vegetables are done, add the cooked dal and some salt. Boil for just 5 minutes. Lastly add 2sps sambar powder, mix well and cook for another 5 minutes under slow fire.
  SAMBAR PODI:
  Dry red chillies-1 handful
  Coriander seeds-11/2tbsps
  Bengal gram- 1tbsps
  Peppercorns-1/4sp
  Fenugreek seeds-1sp
  Black gram-1sp
  Mustard seeds-1/4sp
  Dry fry these spices on medium fire for a few minutes. Not necessary to fry to a brown colour. Let it cool and grind them to a fine powder.
  PARUPPU RASAM:
  Soak a small lemon-sized tamarind in water and extract the juice from it. [1 cup of thick juice] Add 1 cup tomato pieces and 2 split green chillies in a bowl. Add 1sp turmeric powder and 1sp asafoetida powder to it. Add 1tsp chopped garlics to it. Add 2tbsps cooked dal to it. Powder 2sp cumin seeds and 11/2sp peppercorns coarsely and add these to the bowl. Add 1 spring curry leaves and 1tbsp chopped coriander leaves. Crush all with yr hand. Now add the tamarind juice and 3 to 4 cups of water. Add enough salt. In a kadai, add 1sp ghee and 1sp cooking oil. Add 1sp mustard seeds. When it splutters, add the prepared rasam and let it boil . Do not let the rasam simmer for more than 2 minutes.
  PACHADI:
  Beat 2 cups of thick curd with the help of a beater and pour in a bowl. Add enough salt and mik well. In a kadai, pour 1sp oil. Add 1sp mustard seeds to it. When it splutters add 1 chopped onion and 1 small cup of chopped tomatoes. Cook well. Add a pinch of salt and chopped coriander [1 tbsp] to it. Mix well and add this to the bowl of curd. Mix well. Add 2 or 3 tbsps fresh shredded coconut and mix well.
  To this you can add vegetables like ladies finger, and ridge gourd. Fry the chopped vegetables in a very little oil with a pinch of salt and a pinch of chilli powder. When it is cooked, you can add them to the pachadi.
  Instead of fresh coconut, you can grind 2tbsps shredded coconut with 1tbsp pottukadalai and 2 green chillies and add this to the pachadi.
  POTATO VARUVAL:
  Cut 4 or 5 potatoes into small pieces. Add 1tbsp chilli powder, 1sp coriander powder, 1sp turmeric powder, 1sp aniseed[crushed], 1 chopped onion, ½ cup crushed tomatoes, 1tsp crushed garlic,2tbsp chopped mint leaves and enough salt to taste. Mix well. You can cook this in a non-stick kadai. Keep covered while cooking and the fire should be medium. Otherwise you can place this potato masala in a microwave and cook on High for approximately 20 to 30 minutes. For every 8 minutes, you must take off the vessel and mix well before placing in the microwave again.
  BEANS PORIYAL:
  Cut the beans into very small pieces. In a kadai, pour 1tbsp oil and add mustard seeds. When it splutters, add 1sp black gram , 2tbsps split green gram and 1sp asafoetida powder. Then add 2 onions and 2 green chillies which are chopped nicely. Fry for a few minutes. Then add the beans, 1sp turmeric powder and enough salt. Mix well. Sprinkle 1tbsps water and cover the kadai with the lid. Cook under medium fire. When the beans are cooked, put off the fire and then add 2tbsps shredded coconut. Mix well.
  RICE PAYASAM:
  Soak 200gms raw rice for ½ hour. Pour 8 cups of water in a cooking vessel and let it simmer. When it starts to boil, add the rice. When the rice is almost cooked add 500gms crushed jaggery. Again cook well . In 2tbsps of ghee, fry 1tbsps cashew nuts, 1tbsp raisins, and 2tbsps shredded coconut , and add these to the payasam. Add 1sp cardamom powder to it and mix well. Chop 3 bananas into small rounds and add them also to the payasam. Cook for some minutes under moderate fire.
  PARUPPU:
  Cook ½ cup red gram dal in a cooker. In a kadai, pour 1tbsp ghee and add 1sp mustard seeds. When it splutters, add 1sp asafoetida powder, 1 chopped onion and ½ cup chopped tomatoes. Cook well until it is mashed well. Now add the dal, ¼ cup of water, 1sp turmeric powder and enough salt. Cook for a few minutes. Granish with 1tbsp chopped coriander leaves.
  
  
• From: Andal Balu (@ user-1120m85.dsl.mindspring.com) on: Fri Feb 28 16:46:35
  
  Ruby,
  
  Mallika Badrinath has written a cookbook called South Indian Vegetarian Classic Lunch Recipes which has 200 recipes. It includes the main dish, the sambar, rasam, porial etc. It is available at http://innoconcepts.com/mallika.htm for $5.99 + $1.25 for S&H.
  
  
• From: Revathy (@ ac0.emirates.net.ae) on: Tue Aug 5 16:47:48
  
  Dear Mrs.Mano,
  Could you please tell how to cut banana leaf into circular shape like they do in restaurants? Also, any tips please on how to retain the puffy shape of pooris so that they don't collapse & become like shallow cups ? Thanks.
  
  
• From: aarthi (@ par-251-252.tru.com) on: Wed Aug 6 12:18:27 EDT 2003
  
  Mrs. Mano,
  Is no milk necessary for payasam?? I thought payasam always had milk in it.
  
  
• From: Mrs.Mano (@ we1189.emirates.net.ae) on: Wed Aug 6 13:02:56 EDT 2003
  
  Dear Revathy!
  I heard that in some restaurants they are cutting banana leaves into round shapes with the help of machine. but I am not sure about it.
  About poori- I always make the dough with wheat flour, a very little plain flour,[for 4 cups of wheat flour you can add 2 or 3 tbsp plain flour], 1/2sp baking powder and 1sp oil. You should not add much water. Add water little by little to make a smooth dough. But I will work on the dough for atleast 15 minutes by beating and crushing it. Then keep the dough covered for atleast 1/2 hour. The poories you make must not be thick. After you have dropped the poori in the hot oil just press lightly on it with the base of the saarani karandi for a few seconds and then allow it to rise up. When it is rising, pour the boiling oil on it. it will immediately become into a puffy shape. Then turn over the other side. The fire should be high. This way, the poories will retain their puffy shape.
  
  
• From: Mrs.Mano (@ we1189.emirates.net.ae) on: Wed Aug 6 13:09:13 EDT 2003
  
  Hello Arthi!
  The above-mentioned payasam is like akkaravadisil paayasam. there is no need for milk in this type. But you can add always a little boiled milk or thick coconut milk to enhance the taste. You can innovate always. For some payasam varieties especially kerala-type pradhamans, they will need only coconut milk. In Tamilnadu, coconut milk is not added-always milk is added for every payasam type.
  
  
• From: aarthi (@ par-251-252.tru.com) on: Thu Aug 7 14:36:07 EDT 2003
  
  Thanx Mrs. Mano.
  I will try out this variety too!
  Aarthi.
  
  
• From: Latha (@ 203.106.211.253) on: Thu Aug 21 05:21:50 EDT 2003
  
  Mrs.Mano
  I was craving for a nice "saravana bavan" lunch. Tried ur valai ilai recipes. Thanx a lot
  Latha
  
  
• From: Mrs.Mano (@ 195.229.241.167) on: Thu Aug 21 14:51:18 EDT 2003
  
  Hello Latha!
  Glad to know that you have tried my recipes on 'vaazhai ilai saappaadu'. Thanks for the response.
  
  

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