Canberradalli Hegdeyavaru
Raja Nagaraja
Geleyare,
SCIK nalli Naanu Kaveri Kannada Sanghadavaru limited time nalli Sri
Bommai avarige Dinner party kottiddanu Odide. Canberra dalli namage Hoda
Guruvaara Ide reetiya sandharbha odagi banthu. Indian High commission
ninda samachara banthu " Shri Rama krishna Hegde avaru Ondu dinakke
Canberrakke baruttiddare endu". Aadina Kelasada dina bere. Heegiddaru
Illiya Kannadiga Mahileyaru seri-- "Bisibele Bhatu, Huli, Kosambari,
Kootu ityadi" adige madi sri hegde avarige ondu pary kottaru.
Canberra dalli sumaru 20 kannada samsara ide.
Bettadapura Nagaraja
Canberra, Australia
vasanth S kothnur
In article <320EA6...@actew.com.au>, Raja Nagaraja
<raja.n...@actew.com.au> wrote:
The Kaveri members had prepared an authentic sumptuous Karnataka dinner
which consisted of:
Obbattu, Mango Seekarane, Thuppa, Obbattina saru, rice, Unde,
kosumbari, chitranna, and vegitables.
Some times I wish I were a politician rather than a grad student .
vasanth
Vimala Siddalingaiah
vasanth S kothnur (vs...@cornell.edu) wrote:
: Some times I wish I were a politician rather than a grad student .
: vasanth
Egalu politiciannu agabahudallantha. Allari Vasanth ootkenu olle
Kannada hudugiyanna hendathiyagi madikondare akeye authentic foodu
madubahudu (if she wants to). One of the qualifications should be
"can she cook OBBATTU"? enanthira?
D H Kulkarni
vsid...@csc.com (Vimala Siddalingaiah) writes:
>: vasanth
Not very likely --- standard answer in my limited experience has
been "dinada aDige barutte, uLididdu maDoke avakaash sikkilla"
i.e, I don't know :-) In our tradition, we have created so many
festivals, just so that we eat good food like 'obbaTTu'.
All I am saying is, Vasanth, search hard, with 'kandeela' in day time ;-)
I am just kidding, if I can learn to cook, anybody can. But it is
true that not everybody can cook great food, and as I hear the
fastest route to a man's heart is through his stomach. Feed him well ;-)
(Hey go and ask my friend who said this why so.)
--di ech kay
Ramesh Gunna
: SCIK nalli Naanu Kaveri Kannada Sanghadavaru limited time nalli Sri
: Bommai avarige Dinner party kottiddanu Odide. Canberra dalli namage Hoda
: Guruvaara Ide reetiya sandharbha odagi banthu. Indian High commission
: ninda samachara banthu " Shri Rama krishna Hegde avaru Ondu dinakke
: Canberrakke baruttiddare endu". Aadina Kelasada dina bere. Heegiddaru
: Illiya Kannadiga Mahileyaru seri-- "Bisibele Bhatu, Huli, Kosambari,
: Kootu ityadi" adige madi sri hegde avarige ondu pary kottaru.
: Canberra dalli sumaru 20 kannada samsara ide.
: Bettadapura Nagaraja
: Canberra, Australia
--
I almost the 'n' in ur subject title, for a moment thought that
this must have been hilarious, sorry but no offense intended.
--
Ramesh
Sudhi
In article 41...@actew.com.au, Raja Nagaraja <raja.n...@actew.com.au> () writes:
->
->Geleyare,
->
->SCIK nalli Naanu Kaveri Kannada Sanghadavaru limited time nalli Sri
->Bommai avarige Dinner party kottiddanu Odide.
[...]
->" Shri Rama krishna Hegde avaru Ondu dinakke
->Canberrakke baruttiddare endu". Aadina Kelasada dina bere. Heegiddaru
->Illiya Kannadiga Mahileyaru seri-- "Bisibele Bhatu, Huli, Kosambari,
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
->Kootu ityadi" adige madi sri hegde avarige ondu pary kottaru.
^^^^^^^^^^^^^^^
->
->Canberra dalli sumaru 20 kannada samsara ide.
Chennaagi Bisibele Bhatu, Huli, Kosambari, Kootu ityadi thinda mele
Canberra-da Kannadigarigoo "Now I feel the country is in capable hands"
antha anisirabahudu! ;-)
->
->Bettadapura Nagaraja
--Sudhi.
Vimala Siddalingaiah
D H Kulkarni (ku...@cs.toronto.edu) wrote:
: I am just kidding, if I can learn to cook, anybody can.
: --di ech kay
I agree with you. It is the same with us women too. May be we
were allowed more in the kitchen to help our mother and sisters compared
to boys. Also it is expeted of us to learn cooking.
But you know what girls who had no experience in cooking, like they were
in college and did not have time to be in the kitchen or they had a cook
and they did not have to do cooking in back home have done well after
coming here. They have learnt cooking so well you will be surprised.
Yakendare, hotte kelabekalla. Bayige ruchi ruchi yagi oota beku mathe yaru
maduvaru if they do not do it. But the husbands have been good guinipigs
through out I shall say.
Now a days there are so many Indian places to eat, 20-25 yrs ago it was
difficult even to get some Indian grocery. When we were in Pittsburgh
there was a smelly Korean store where we could buy some rice, and chillies
etc.
In any case coming to Obbottu again the Indian eatery places are no
help. So either you have to learn to make it or have friends with who
can make it or .....
May be it is a good idea to become a politician!
N Bhaskar
In article <4unst9$4...@explorer.csc.com>, vsid...@csc.com says...
>: vasanth
>Kannada hudugiyanna hendathiyagi madikondare akeye authentic foodu
>madubahudu (if she wants to).
>
Vasanthu, hushArAgirbEkappa magu. dAsaru EnantAre gottA ?
anyarali janisidda anganeya karetandu
tanna manegavaLa yajamAni enisi
bhinnavilladalardha dEhavenisuva satiyu
kaNNinali nODalanjuvaLu kAlavashade
yAru hitavaru ninage ee moovaroLage
nAriyO? obbaTTO? swAtantryada siriyO?
swalpa yAmAridre obbaTTu kootu tinnOdirli, mADi baDisO
paristiti bandrU barabahudu. ;-)
Naa Bhaskara
U.B. Pavanaja
D H Kulkarni wrote:
> Not very likely --- standard answer in my limited experience has
> been "dinada aDige barutte, uLididdu maDoke avakaash sikkilla"
> i.e, I don't know :-)
Just kidding:
If you are looking for a wife who is expert in cooking, remember to
look for the following-
1. She should not have stayed in hostels during study.
2. She should have gone to college from the house daily (corollary of
above).
3. There should be the practice of keeping away from kitchen during the
m/c
period of ladies. This is applicable to the mother of the girl/bride.
If
such a practice is there, then she has to cook at least for 3 days in
a
month and hence she will be knowing cooking.
4. She should be from village, preferably.
5. The family should be following the tradition of celebrating all
festivals
regularly.
6. She should have been in the house after completing the studies and
not
doing any service for a minimum period of one year.
In spite of all these, if she is not having an aptitude for cooking,
nothing
can be done. In that case, she will be knowing only the basic cooking.
> I am just kidding, if I can learn to cook, anybody can.
I too agree as I can also cook huLi, sAru/1/, palya, majjige huLi, idli,
dOse, etc.
Reason - I stayed away from my house for studies and used cook my food,
continued
this during the brahmachAri days in Mumbai.
-Pavanaja
/1/ Some people call our huLi as sAmbAr, sAru as rasam, masAle dOse as
masAla dOsa, voDe as vaDa, etc. and I don't like that.
Vimala Siddalingaiah
N Bhaskar (bha...@iconz.co.nz) wrote:
...deleted
: nAriyO? obbaTTO? swAtantryada siriyO?
: swalpa yAmAridre obbaTTu kootu tinnOdirli, mADi baDisO
: paristiti bandrU barabahudu. ;-)
If you are good at it why not? What does it matter who does the cooking?
Ardhangini's are sharing the burden of going out to earn money and paying
the bills. After all it sharing all aspects of life - right?
Vimala
:
: Naa Bhaskara
(GS JAGADEESH)
I feel, for these visitors giving (good!) Indian food is not a good
idea. For a change they should taste some different food, from
McDonald's Burger king, Bob Evans, Taco Bell, Wendy's or any American
resturants. For instance they should be taken to Tacobell, treat them
some Been burito or 7 layer. Take them to Burger king, treat them
with Whopper (minus meat if Veggie, I guess Hegde&Bommai are vegans).
I am assuming they ate only Indian food during their stay!
Nitin Mangalvedhe
"U.B. Pavanaja" <pava...@po.iams.sinica.edu.tw> wrote:
[...]
>
>/1/ Some people call our huLi as sAmbAr, sAru as rasam, masAle dOse as
> masAla dOsa, voDe as vaDa, etc. and I don't like that.
I agree with you. That is the "stylish" way of referring to our dishes. Some
other examples: "upmA" for "uppiTTu", "beans" for "huruLi kAyi" and "rice"
for "anna".
--
Nitin Mangalvedhe
Mobile and Portable Radio Research Group
Bradley Department of Electrical Engineering, Virginia Tech
http://www.ee.vt.edu/nitin/home.html
Ashwin
N Bhaskar wrote:
>
[kachaak]
>
> nAriyO? obbaTTO? swAtantryada siriyO?
>
Hehehheh!!
vasanth kothnur
N Bhaskar (bha...@iconz.co.nz) wrote:
..deleted
: nAriyO? obbaTTO? swAtantryada siriyO?
: swalpa yAmAridre obbaTTu kootu tinnOdirli, mADi baDisO
: paristiti bandrU barabahudu. ;-)
Well, I really dont mind cooking half the time and have become quite
used to it over the last one year I have been here. In fact I regret not
doing it earlier when I was in India (and helping my mother).
Also, I simply cant understand the bias that exists that an 'ideal' wife
should be someone who stays at home and cooks (obattu & kootu) while the
husband goes out to work. Responsibilities should be shared and that
includes cooking also !!
Of course when ever I want Obattu and Kootu , I might change my views .
vasanth
P Holla
U.B. Pavanaja (pava...@po.iams.sinica.edu.tw) wrote:
: [...........................................]
: I too agree as I can also cook huLi, sAru/1/, palya, majjige huLi, idli,
: dOse, etc.
: Reason - I stayed away from my house for studies and used cook my food,
: continued
: this during the brahmachAri days in Mumbai.
Talking about cooking, I just realized something yesterday:
While cooking idli, you know, if we use a cloth over the idli-tray,
it becomes nice. But handling this cloth is painful. (Getting the cloth,
washing etc). When I prepared idlis yesterday, I used the extra strong
Bounty paper towels instead of cloths. I don't know the bad aspects of it,
but it turned out cool. Paper towel did not loose its strength, so I could
remove it without any problem. 'Use and throw'!
Probably an item for 'kivimAtu'.
later,
--
_ |_| api swarNamayI lankA na mE lakshmaNa rOchatE |
|_)| | jananI janmabhUmischa swargAdapi garIyasi ||
| ______________________ http://shore.net/~holla
vsiddali
vasanth kothnur wrote:
> >
> Well, I really dont mind cooking half the time and have become quite
> used to it over the last one year I have been here. In fact I regret not
> doing it earlier when I was in India (and helping my mother).
>
> Also, I simply cant understand the bias that exists that an 'ideal' wife
> should be someone who stays at home and cooks (obattu & kootu) while the
> husband goes out to work. Responsibilities should be shared and that
> includes cooking also !!
>
> Of course when ever I want Obattu and Kootu , I might change my views .
>
> vasanth
Vasanth avare I could not agree with you more. You know yesterday I was
putting something out in the sun to dry and bringing it in when my son,
Madhu called and said there was something on TV that I liked. It was And
Rooney on 60 minutes talking about how the suburban wives live their
lives while their husbands were either on pc, watching a game, or napping
during the weekend while the poor wife was taking care of the lawn.
Madhu had done just that worked on the PC, slept on the sofa, and
watching the TV. I laughed at him saying it is exactly my life that Andy
Rooney was dipicting.
We not only work out side, shop, cook, clean, wash, take care of the lawn
and garden. Some time I wish so much that the dinner would be waiting
for me on the table by the time I get home. But I have not seen it and
it would be foolish on my part to wait also. Yesterday all my husband
had to say was I have not leaned to cook anything new. But he loves when
I make molke hurlikalina saru, mudde, erulli rotti, chatni, obbottu etc.
What can I say.
Ashwin
[chomp] [burp......???]
> While cooking idli, you know, if we use a cloth over the idli-tray,
> it becomes nice. But handling this cloth is painful. (Getting the cloth,
> washing etc). When I prepared idlis yesterday, I used the extra strong
> Bounty paper towels instead of cloths. I don't know the bad aspects of it,
> but it turned out cool. Paper towel did not loose its strength, so I could
> remove it without any problem. 'Use and throw'!
>
> Probably an item for 'kivimAtu'.
that was one thing I have wanted to know. Folks at my place use an
idli stand with a lot of perforations in the idli plate. They also apply
a thin coat of oil before they pour the batter in. The idli usually
turns out to be soft and fluffy, but I am not sure if that is because
of the perforations. Yes I have also observed people use the cloth
before they pour the batter in.
I have an idli stand here with me and the idlis I tried to make
turned out hard and lumpy with both the rave idli mix and the normal
idli (rice) wich I prepared. It turned out to be a major waste of such
good MTR Rave idli mix.
Can anyone tell me if the perforations are necessary and how to get the
idli to be soft and fluffy?...... PLEASE???
Thanks in advance,
Ashwin.
Kadagattur Srinidhi
Ashwin (ash...@okstate.edu) wrote:
: [chomp] [burp......???]
: that was one thing I have wanted to know. Folks at my place use an
: idli stand with a lot of perforations in the idli plate. They also apply
: a thin coat of oil before they pour the batter in. The idli usually
: turns out to be soft and fluffy, but I am not sure if that is because
: of the perforations. Yes I have also observed people use the cloth
: before they pour the batter in.
: I have an idli stand here with me and the idlis I tried to make
: turned out hard and lumpy with both the rave idli mix and the normal
: idli (rice) wich I prepared. It turned out to be a major waste of such
: good MTR Rave idli mix.
: Can anyone tell me if the perforations are necessary and how to get the
: idli to be soft and fluffy?...... PLEASE???
: Thanks in advance,
: Ashwin.
Use a lot of mosaru or yogurt. Do not use the weight on the pressure cooker and
let it cook for about 10 minutes. I don;t think perforations are significant
for their fluffiness.
The greater pain here is to prepare the kobbari chutney with the idlies.
Regards,
-Srinidhi
--
+-------------------------------------------------------------------+
| Kadagattur Srinidhi |
| email: srin...@ece.neu.edu |
|---------------------+----------------------+----------------------|
| Northeastern Univ. | Res: 165 Hemenway St | Quantum Corporation |
| Boston, MA-02115 | Apt 3, Boston | 333 South Street |
| | MA-02115 | Shrewsbury, MA-01545 |
| Tel: (617)373-3518 | Tel: (617)424-6936 | Tel: (508)770-3676 |
+---------------------+----------------------+----------------------+
A physicist is an atom's way of knowing about atoms.
-- George Wald
P Holla
Ashwin (ash...@okstate.edu) wrote:
: [...................................]
: Can anyone tell me if the perforations are necessary and how to get the
: idli to be soft and fluffy?...... PLEASE???
Hope this helps:
IDDLI
-----
Courtesy: Geetha
This recipe is very easy to do as there is less grinding to do.
Make sure you have the iddli steamer.
Urad Dal - 2 cups (soaked for about 5 hours).
Cream of rice - 1 box (about 2½ cups).
Salt - 1 Tbs.
Water - 3 cups.
1. Cream of rice can be bought in regular grocery stores. You can find it
near cereals such as cream of wheat, oat meal etc. It is small (6" X 4")
red box made by Nabisco and says "CREAM OF RICE" on it.
Pour 2 cups of water and mix it throughly and let it soak for about
2 hours.
2. Grind the urad dal in the blender until it becomes fine paste. Use
little at a time (about ½ full in the blender). Just pour enough water
to get the blender going, don't add too much (1 cup water should be
enough).
2. Pour the urad dal dough into a vessel. Add the salt and if the cream
of rice is soaked enough, squeeze out the water and add the cream of
rice and mix throughly.
4. Spray the iddli plates with "PAM" or rub some margarine before pouring
the dough (no need to use the cloth like we used to do in India).
Pour about 1/3 to ½ cup of dough (depending on how big the steamer
plates are) in to the iddli steamer plates and steam for about 8 to 10
minutes.
5. Remove the iddlis from the steamer and let cool for about 5 mins.
before you remove them from the plate.
The measures given above makes about 40 iddlies using ½ cup dough/iddli.
===========================================================================
Multiple recipes for Idli
-------------------------
Here is the time tested version, if you are using a mixer.
The proportion is normally 1 measure of Uddina bele (Udad daal) to 2 of normal
rice. If you use the uncle sam's parboiled rice you can go upto 2 1/2 measures,
but it needs experimentation. Idli Rava available in some indian stores can
also be washed well, drained, and used in the proportion 1 of Udad to 2 of Rava.
Stage 1: Soak Uddina bele (udad daal) and rice separately. Normally 1 small
cup of uddina bele and two of rice will suffice for a family of two adults.
After 3-4 hours of soaking, grind the rice. The trick is to use a little more
initially water so that the rice does not become a paste as the mixer churns (do
short churns and check with hand for the coarse Rave (sooji) kind of grains.
When they are of coarse Rave (sooji) size, stop. Turn over to a vessel.
Grinding Udad daal seems easy in a mixer. But the trick is to do it slowly.
Use minimal water initially, grind in slow churns till it becomes a fine paste.
After this, add a little water every time, churn till it is absorbed.
Continue this process till it has jelly like consistency with
bubbles coming through after you stop the mixer every time, (hudugu barisuvudu
in Kannada). As the process need to be slow, take time to turn the dough around
and check for any left out pieces of udad. There should be none and the paste
must be like soft butter. Add 1/2 spoon of sugar(to help in fermentation,later).
Since the rice is ground to a somewhat watery consistency, when you mix the
paste of udad, the final mixture (mixed well with hand) must have a little
watery but still jelly like consistency. The dough has to be left in an oven
(oven should not be on or warmed up) or a warm place like the boiler cabin
shelf, but not in a "hot" place. Ideally the temp is supposed to be 37 C (lab
condition for fermentation). Before closing the vessel with a lid, throw in
a table spoon of salt (to taste), but dont mix it. In particularly cold areas,
yeast dissolved in spoon of warm water has to added and mixed with dough to help
the fermentation process. This may be needed in most regions of USA in winter.
Left overnight (preferably finish grinding before sunset), the dough must
come up very well, often it flows out of the vessel. The more the overflow,
the better it is. Then, turn the dough around with a spoon, use the idli
stand, to make idlis. Each cup needs a touch of oil neatly smeared with fingers
and the dough poured in must be just about enough to fill each cup, a little
less than full. Heat the water in a idli maker/large vessel which can take the
idli stand. When it is boiling, close the lid. After the steam starts escaping,
leave it in full heat for 12 minutes (this tells you that the water put into
the vessel must be at least 4 cups, if in doubt open and slide in water as
required). After 12 minutes, check by wetting your fingers and quickly touching
the idli. If done, nothing sticks to your finger (what a way to test!!); take
out the stand and allow it to cool for 2-5 minutes, before taking out the idlis.
Use a flat, thin spoon to scoop out the idlis.
You already know the recipe for coconut chutney. Prepare that separately,
and enjoy idlis, with chutney and ghee (or butter if you prefer).
If you need recipe for Sambaar to go with idli, do let me know.
ENJOY IDLIS, THE NO FAT, HIGH PROTEIN MARVEL, GOOD FOR THE YOUNG, GOOD FOR
THE CONVALECING, GOOD FOR ALL WITH A FINE APPRECIATION FOR TASTY, SIMPLE FOOD.
NALAPAAKA-NARAYANA
===========================================================================
And here's the recipe for IDLI
------------------------------
Courtesy: Devendra Jalihal
Think of the fluffy little hot rice cakes(as americans refer).
Nothing comes out better than your mother can make them. One thing
I can eat with no *heavyness* is IDLI.
Though this recipe for IDLI is generic one and works always,
the fluffiness of the IDLI depends on the weather conditions and
humidity. Since you are only about 12 miles away from me (I live
in Cary), I am giving the recipe which I used for many years.
Types of IDLI:
--------------
Akki IDLI -- Mainly with rice and Uddina Bele (Urad daal)
Hesaru IDLI -- Main ingradient is Hesaru Bele (Moon daal)
and Urad.
Rave` IDLI -- Main ingradients are Rave` (Soji) and Curd
(Yogurt)
Akki IDLI:
----------
Ingradients:
------------
1 cup Urad daal
3 cups rice (best is Uncle Ben's or Jasmine.
(BUT NOT BASMATI)
2 tble spoons of AVALAKKI (puffed rice)
1/2 teaspoon of Menthya (Methi seeds or Fenugreek seeds)
2 tble spoons of cooked rice (previous day's rice or
(THANGALANNA is preferred)
1 teaspoon of Baking powder(or 1/2 teaspoon of ENO)
Preparation:
------------
Soak Urad daal and menthya in a bowl in warm water for
atleast 6 hours.
Soak rice SEPERATELY in warm water for atleast 6 hours.
Grind Urad mixture first to a fine batter using less water.
Then grind rice to a not-so-fine batter and mix it with urad batter.
Grind AVALAKKI & cooked rice to a fine batter and add them.
Add baking powder and 2 teaspoons of salt and mix the batter
thoroughly preferably by hand. The batter should be either too
thin or too thick.
Preheat the Oven to about 100 degree F and put it off.
Keep the batter in a large bowl covered with a white muslin
cloth in the oven for about 10 - 12 hours.
Watch is the batter is *raised*.If so then the batter is
ready for preparing IDLIs. If not, then keep the batter
for more time.
DOs and DON'Ts(uses of things too)
----------------------------------
If you don't grind the Urad mixture *fine*,
your IDLI may not be IDLI.
---------------------
AVALAKKI tends to make IDLI *fluffy* and cooked rice makes
it porous.
Menthya give IDLI *that* mysterious flavour.
Baking powder helps in fermenting.
To prepare IDLI:
----------------
Boil the water in a open pressure cooker or large vessel.
Smear oil on the IDLI cups of the IDLI stand(or
best, spray them with SPAM pan spray).
Pour the IDLI batter into the cups and steam them in the
cooker for about 15 - 20 minutes.
DO NOT PUT THE WEIGHT OR YOU'LL MAKE THE IDLI AS HARD
AS A ROCK.
Simply let the steam out. (Of course your neighbour can
smell that you are steaming IDLI and may DROP IN)
Now your IDLIs are ready to eat with the chatni and sambar.
I had already given the recipe for Sambar and chatni with DASAY.
Stolen from
http://owens.cs.pvamu.edu/~subbarao/recipes/breakfast_snacks/idli
vsiddali
(GS JAGADEESH) wrote:
>
> I feel, for these visitors giving (good!) Indian food is not a good
> idea. For a change they should taste some different food, from
> McDonald's Burger king, Bob Evans, Taco Bell, Wendy's or any American
> resturants. For instance they should be taken to Tacobell, treat them
> some Been burito or 7 layer. Take them to Burger king, treat them
> with Whopper (minus meat if Veggie, I guess Hegde&Bommai are vegans).
>
> I am assuming they ate only Indian food during their stay!
You know what Sri. Bommai said that he has been to this country 4-5 times
and he has never stayed in any hotels but has stayed only in Indians
houses. I believe the embassy had told the Keveri president that he
wanted to eat Indian dinner and also would like to meet some Kannadigs
while he was here. In any case I cannot live on the stuff you mentioned
and I am sure people coming from India will not be able to do so either.
N Bhaskar
In article <4va9no$4...@chaos.dac.neu.edu>, srin...@nuvlsi.neu.edu says...
>
>Ashwin (ash...@okstate.edu) wrote:
>:..................
>: turned out hard and lumpy with both the rave idli mix and the normal
>: idli (rice) wich I prepared. It turned out to be a major waste of such
>: good MTR Rave idli mix.
>
>: idli to be soft and fluffy?...... PLEASE???
>: ashwin
>:
>Use a lot of mosaru or yogurt. Do not use the weight on the pressure cooker and
>let it cook for about 10 minutes.........
>Regards,
>-Srinidhi
Or, better still find a nice huDugi who knows her iDlis and marry her.
nAriyO? iDliyO? MTR + free bird O? ;-))))
Naa Bhaskara
Nitin Mangalvedhe
Ashwin <ash...@okstate.edu> wrote:
>[chomp] [burp......???]
[...]
> I have an idli stand here with me and the idlis I tried to make
>turned out hard and lumpy with both the rave idli mix and the normal
>idli (rice) wich I prepared. It turned out to be a major waste of such
>good MTR Rave idli mix.
ellA biTTu MTR mix vargu Yak hOdri? manEli cream of WHEAT athva rave idyA?
sAku rave iDli mAdakke. namma tAyi hELkoTTid procedurru:
1. In a pan, put some ghee, ildidre butter. Quantity noDkoLi, sumAru eraDU
table spoon ashTu.
2. After the ghee heats up/butter melts, pour the cream of wheat/rave.
3. With the stove set on medium/medium high, fry the rave/cream of wheat
(henceforth referred to as rave) till it turns very light brown and gives
ghama-ghama vAsne.
4. Transfer the rave to a plate and let it cool down.
5. After the rave cools down, transfer it to a vessel. Add yogurt/buttermilk
(quantity nimge biTTiddu - ibbarige mADtidre, sumAru 2 cuppu) and mix. It
will be pretty thick. Add some water to bring it to the right consistency
(gottalla, nIrAgirbArdu). Add salt to taste.
6. If you have green chillies, chop them finely and add them to the batter. If
you have cilantro (coriander leaves), you can chop them and add them.
7. If you have carrots, grate them and keep them. If you have gODambi (cashews)
fry them in a teaspoon of ghee/butter and keep them.
8. Pour the batter into your greased (with margarine/butter/oil) iDli stand.
Put the grated carrots and the cashews on the batter.
9. Put the iDli stand in your cooker. Close the cooker but don't use the
weight. Cook on medium high for about 15 minutes.
10.rave iDli ready. MTR mixu beDa, inyAv mixu beDA.
Enjoy,
Nitin
>
> Can anyone tell me if the perforations are necessary and how to get the
>idli to be soft and fluffy?...... PLEASE???
>
>Thanks in advance,
>
>Ashwin.
Savitha Rajiv
In article <4vcfhc$h...@solaris.cc.vt.edu>, Nitin Mangalvedhe <ni...@sol.mprg.ee.vt.edu> writes:
|> Ashwin <ash...@okstate.edu> wrote:
|> >[chomp] [burp......???]
|> [...]
|> > I have an idli stand here with me and the idlis I tried to make
|> >turned out hard and lumpy with both the rave idli mix and the normal
|> >idli (rice) wich I prepared. It turned out to be a major waste of such
|> >good MTR Rave idli mix.
|> >idli to be soft and fluffy?...... PLEASE???
|> >
|> >Thanks in advance,
|> >
|> >Ashwin.
Here's how you can do it:
Take any cup as your measuring device.
1. Add one cup (increase quantity as required) of the idli rava mix to a dish.
2. Add 1/2 cup of nonfat yogurt to the mix and mix well with a spoon. Let it stand for a couple of minutes. You can chop a few coriander leaves finely and add it to the mix.
3. Now add 1 cup of yougurt to the mix and blend well with a spoon. Let it stand for a couple of minutes.
4. Wash or dampen the idli stand, shake off the excess water. Use a big serviing spoon, and fill in the idli stand with the mixture.
5. While making this mixture, boil about 2 big glasses of water in a broad vessel that has a lid and can hold the idli stand, or use a cooker.
6. once the water is boling (very important to boild water before placing the idli stand in it), place the idli stand and close the lid.
7. Let it cook for about 7 to 10 mins, then turn off the heat and let the idli cool for a few mintues.
8. Use a broad damp spoon to take off the idli from the idli stand.
9. You are gauranteed hot, soft, fluffy and delicious rava idlis!
Good luck.
Savitha
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Savitha Rajiv Internet: sav...@apollo.hp.com
Chelmsford Systems Software Lab (CSSL) Phone: (508) 436-5743
Hewlett-Packard Company Fax: (508) 436-5140
300 Apollo Drive
Chelmsford MA 01824
Nitin Mangalvedhe
Oops, for got mention something. Please note revised Step 9 below.
Nitin Mangalvedhe <ni...@sol.mprg.ee.vt.edu> wrote:
[...]
>9. Put the iDli stand in your cooker. Close the cooker but don't use the
> weight. Cook on medium high for about 15 minutes.
9. Put the iDli stand in your cooker *containing water*. Close the cooker but
don't use the weight. Cook on medium for about 10-15 minutes.
>10.rave iDli ready. MTR mixu beDa, inyAv mixu beDA.
>
>Enjoy,
>
Mahesh Rao
Ashwin wrote:
> that was one thing I have wanted to know. Folks at my place use an
> idli stand with a lot of perforations in the idli plate. They also apply
> a thin coat of oil before they pour the batter in. The idli usually
> turns out to be soft and fluffy, but I am not sure if that is because
> of the perforations. Yes I have also observed people use the cloth
> before they pour the batter in.
namaskAra !
Perforations in the iDli taTTe serves the steam to be passed thru' the
iDli's so they would be cooked evenly. A shortcut (not recommended) way
to make the iDli's soft and fluffy is to put some sODa to the IDli
hiTTu. Traditionally you can achieve this by using a little extra uddina
bELe (some people also use avalakki/tangaLanna) when you prepare the
hiTTu.
I think the (thin wet) cloth directly on top of the IDli taTTe on which
the hiTTu is poured is used, so that when the iDli's are done it will be
easy to remove from the taTTe and put into a container. If you have
observed, the cloth is used mainly when the iDli's are prepared enmass
(hOTel, maduve mane etc). There the taTTe's will be so big and can hold
some 30-50 iDli's each and it is a pain to take each iDli separately. So
just takeaway the cloth and drop all IDli's to a koLadappale.
amma never used a cloth to make iDli in our house (and so am I). Still
my iDlis come out OK (if not as good as the ones back home). Soft and
fluffy.
echo '[q]sa[ln0=aln100%Pln100/snlbx]sb108579893269867976327300snlbxq'|dc
sigONa, mahesh
**********************************************************************
Mahesh H Rao (614)798-1358 (H)
6131, O'Sweeney Lane, (614)761-7314 (O)
Dublin, OH - 43016 hma...@idi.oclc.org
http://idiusvr1.idi.oclc.org:8001/idi/acct/dmdev/hmahesh/home/mhs.htm
**********************************************************************
P Holla
Mahesh Rao (hma...@idi.oclc.org) wrote:
: ...................... cloth directly on top of the IDli taTTe on which
: the hiTTu is poured is used, so that when the iDli's are done it will be
: easy to remove from the taTTe and put into a container. If you have
: observed, the cloth is used mainly when the iDli's are prepared enmass
: (hOTel, maduve mane etc). There the taTTe's will be so big and can hold
: some 30-50 iDli's each and it is a pain to take each iDli separately. So
: just takeaway the cloth and drop all IDli's to a koLadappale.
I have tried not using cloth (when I become ultimate sOmAri, which always
I am :-) )., and found out that nothing goes wrong with idli
But washing the taTTe is really painful. The hittu goes through
the perforations and you have to use a needle or toothbrush to remove all
the stuck hiTTu there.
later,
Mahesh Rao
Nitin Mangalvedhe wrote:
> 9. Put the iDli stand in your cooker *containing water*. Close the cooker but
> don't use the weight. Cook on medium for about 10-15 minutes.
namaskAra !
Good thing you mentioned about the cooker "containing water". Reminds me
long time ago when I forgot to put water in the cooker (when cooking
anna, bELe), the cooker was overheated (actually turned yellowish brown)
and the safety valve melted. I bought a new valve, but could not remove
the old one !
So, how to close that gaping hole ? I stuffed some cloth/paper pieces
(thinking it would hold !) and tried to cook. pApa, taDiyutyE ? The
steam pressure blew up the stuffing and the water (and parts of bELe)
flew out of the cooker and created a big mess. CHalabiDada
trivikramanante, I stuffed it again (real tight this time) with a
matching screw wrapped in cloth. It is holding on still !
But cleaning the cooker back to it's whiteness was a pain.
Virupaksh Honnur
sav...@apollo.HP.COM (Savitha Rajiv) wrote:
>In article <4vcfhc$h...@solaris.cc.vt.edu>, Nitin Mangalvedhe <ni...@sol.mprg.ee.vt.edu> writes:
>|> Ashwin <ash...@okstate.edu> wrote:
>|> >[chomp] [burp......???]
>|> [...]
>|> > I have an idli stand here with me and the idlis I tried to make
>|> >turned out hard and lumpy with both the rave idli mix and the normal
>|> >idli (rice) wich I prepared. It turned out to be a major waste of such
>|> >good MTR Rave idli mix.
>|> > Can anyone tell me if the perforations are necessary and how to get the
>|> >idli to be soft and fluffy?...... PLEASE???
>|> >
>|> >Thanks in advance,
>|> >
>|> >Ashwin.
>
>It is very simple.I do it all the time, and I always get the rava idlis to come out soft and fluffy.
>
>Here's how you can do it:
>
>Take any cup as your measuring device.
>
>1. Add one cup (increase quantity as required) of the idli rava mix to a dish.
ander leaves finely and add it to the mix.
>3. Now add 1 cup of yougurt to the mix and blend well with a spoon. Let it stand for a couple of minutes.
>
U.B. Pavanaja
Mahesh Rao wrote:
> trivikramanante, I stuffed it again (real tight this time) with a
> matching screw wrapped in cloth. It is holding on still !
That is highly dangerous. The very purpose of the safety valve is to
prevent any accidental explosion of the cooker in case of pressure build
up either by the blocked food stuff on the seat of the weight or the
similar
one which you mentioned. If there is any repeatation of such a situation
the result can be disastarous. What you can do -if you have access to
any workshop (univ or college, if you are a grad student) take the lid
there and get the stuck valve removed. Then put the new valve there.
While removing the old valve make sure not to spoil the threading
else you can not fit the new one there. Another alternative is to
get a new lid. You may not get a new lid easily. You can buy a pressure
pan with the lid, making sure that the cooker and the new pan are having
the same diameter. Which type of cooker you are using -Prestige type
or Hawkins type? If it is Hawkins type the above solution (of buying
a pressure pan) is not applicable.
-Pavanaja
Mahesh Rao
vsiddali wrote:
> Rooney on 60 minutes talking about how the suburban wives live their
> lives while their husbands were either on pc, watching a game, or napping
> during the weekend while the poor wife was taking care of the lawn.
>
> and garden. Some time I wish so much that the dinner would be waiting
> for me on the table by the time I get home. But I have not seen it and
> it would be foolish on my part to wait also. Yesterday all my husband
namaskAra !
Let's say women don't go to work. Then is there a problem for the
housewife doing household things (less shopping !) ? If husbands can
chip in to help to cook/clean (if they want) esp during
weekends/evenings it's upto them.
I think the wife get's the feeling that "responsibility should be
shared" (responsibility here meaning cooking/cleaning), since she is
sharing the responsibility too (responsibility here means bread
earning).
I agree with vimalakka when she says "I wish so much that the dinner
would be waiting for me on the table by the time I get home (from
work)".
So, in essense, I prefer dinner waiting for me when I return and I don't
mind sharing the chores and diarns (sp?) whenever possible. When I
expressed this (bottom line, I prefer a non-working (house)wife), people
(no, I have not started "heNNu nODOdu" yet) said that's not the way of
things nowadays at all !
I don't like it at all that mother's going to work sending their kids
babysitting. I feel they should be there for the kids.
I hope I am not going to be flamed too much for this by chuvanists.
Holla
Kadagattur Srinidhi (srin...@nuvlsi.neu.edu) wrote:
: Coming to cooker stories, I was coooking some Togari BeLe in the cooker and
: I don't know why, but the lid would just not come off. Everyone put in all
: his efforts and it just would not budge. The stronger roommate of mine
: landed breaking up the handle and it just got worse. We tried using the
: hammer, and a screwdriver, but to no avail. Then the BeLe began to rot and
: [............................]
;-)))))) Hehehe.
--
Padmanabha api swarNamayI lankA na mE lakshmaNa rOchatE |
Holla jananI janmabhUmischa swargAdapi garIyasi ||
______________________ http://shore.net/~holla
Savitha Rajiv
In article <4vcfhc$h...@solaris.cc.vt.edu>, Nitin Mangalvedhe <ni...@sol.mprg.ee.
vt.edu> writes:
|> Ashwin <ash...@okstate.edu> wrote:
|> >[chomp] [burp......???]
|> [...]
|> > I have an idli stand here with me and the idlis I tried to make
|> >turned out hard and lumpy with both the rave idli mix and the normal
|> >idli (rice) wich I prepared. It turned out to be a major waste of such
|> >good MTR Rave idli mix.
|> > Can anyone tell me if the perforations are necessary and how to get the
|> >idli to be soft and fluffy?...... PLEASE???
|> >
|> >Thanks in advance,
|> >
|> >Ashwin.
It is very simple.I do it all the time, and I always get the rava idlis to come
out soft and fluffy.
Here's how you can do it:
Take any cup as your measuring device.
1. Add one cup (increase quantity as required) of the idli rava mix to a dish.
2. Add 1/2 cup of nonfat yogurt to the mix and mix well with a spoon. Let it
stand for a couple of minutes. You can chop a few coriander leaves finely and add it to the mixture.
3. Now add 1 cup of yougurt to the mix and blend well with a spoon. Let it stand
for a couple of minutes.
4. Wash or dampen the idli stand, shake off the excess water. Use a big serviing
spoon, and fill in the idli stand with the mixture.
5. While making this mixture, boil about 2 big glasses of water in a broad
vessel that has a lid and can hold the idli stand, or use a cooker.
6. once the water is boling (very important to boild water before placing the
idli stand in it), place the idli stand and close the lid.
7. Let it cook for about 7 to 10 mins, then turn off the heat and let the idli
cool for a few mintues.
8. Use a broad damp spoon to take off the idli from the idli stand.
9. You are gauranteed hot, soft, fluffy and delicious rava idlis!
Good luck.
Savitha
Kadagattur Srinidhi
Mahesh Rao (hma...@idi.oclc.org) wrote:
: namaskAra !
: Good thing you mentioned about the cooker "containing water". Reminds me
: long time ago when I forgot to put water in the cooker (when cooking
: anna, bELe), the cooker was overheated (actually turned yellowish brown)
: and the safety valve melted. I bought a new valve, but could not remove
: the old one !
[ deleted ...]
Coming to cooker stories, I was coooking some Togari BeLe in the cooker and
I don't know why, but the lid would just not come off. Everyone put in all
his efforts and it just would not budge. The stronger roommate of mine
landed breaking up the handle and it just got worse. We tried using the
hammer, and a screwdriver, but to no avail. Then the BeLe began to rot and
we just could not junk the cooker but the smell was unbearable. With a hand
kerchief acrss the nose, we opened the safety valve and tried to empty the
contents and the stench was absolutely terrible. After a few rinses it got
better. For a long time the cooker without the safety valve and handle but
with its lid firmly on lay in the kitchen.
I don;t know what happened of it, it was my roommate who had borrowed it from
his relatives.
He sure had a lot of explaining to do.
-Srinidhi
--
+-------------------------------------------------------------------+
| Kadagattur Srinidhi |
| email: srin...@ece.neu.edu |
|---------------------+----------------------+----------------------|
| Northeastern Univ. | Res: 165 Hemenway St | Quantum Corporation |
| Boston, MA-02115 | Apt 3, Boston | 333 South Street |
| | MA-02115 | Shrewsbury, MA-01545 |
+---------------------+----------------------+----------------------+
Endless Loop: n., see Loop, Endless.
Loop, Endless: n., see Endless Loop.
-- Random Shack Data Processing Dictionary
Holla
Mahesh Rao (hma...@idi.oclc.org) wrote:
: Good thing you mentioned about the cooker "containing water". Reminds me
: long time ago when I forgot to put water in the cooker (when cooking
: anna, bELe), the cooker was overheated (actually turned yellowish brown)
: and the safety valve melted. I bought a new valve, but could not remove
: the old one !
Did you try using a coin? (Quarter or nickel?)
Mahesh Bhat
> >/1/ Some people call our huLi as sAmbAr, sAru as rasam, masAle dOse as
> > masAla dOsa, voDe as vaDa, etc. and I don't like that.
>
> I agree with you. That is the "stylish" way of referring to our dishes. Some
> other examples: "upmA" for "uppiTTu", "beans" for "huruLi kAyi" and "rice"
> for "anna".
>
Well, I wouldn't think it is stylish one bit. We are losing our
originality here.
I would love to call "UppiTTu" ,"Dose","HuLi","Saru".....
I think it tastes better to me if I call it that way.
Any ideas how this started off in the first place ? Nowadays in
Bangalore Hotels,
if we say "huLi" ,"Saru" probably no one will understand.
"huLi priya"
Mahesh
U.B. Pavanaja
Kadagattur Srinidhi wrote:
> Coming to cooker stories, I was coooking some Togari BeLe in the cooker and
> I don't know why, but the lid would just not come off. Everyone put in all
> his efforts and it just would not budge.
You could have tried cooling the bottom prtion while heating the lid.
This can be done by pouring hot water to the lid while wrapping the
bottom vessel with a cloth drenched in cold water. This will expand
the lid and then it might be easy to rotate and take it out.
Again, this is applicable if it is Prestige type and not Hawkins type.
-Pavanaja
Nitin Mangalvedhe
Mahesh Bhat wrote:
[...]
> Any ideas how this started off in the first place ? Nowadays in
> Bangalore Hotels,
> if we say "huLi" ,"Saru" probably no one will understand.
Why hotels? Some people woudn't understand these words otherwise too.
Imagine using "avare kALu sAmbAr" and "huruLi kaTTina rasam". I don't
know about the others but I find them awfully funny.:-)
> "huLi priya"
>
> Mahesh
Holla
Mahesh Rao (hma...@idi.oclc.org) wrote:
: .............. household things (less shopping !) ? If husbands can
: chip in to help to cook/clean (if they want) esp during
: weekends/evenings it's upto them.
Ondu kivimAtu for ladies:
Eat as slowly as possible. You should take atleast one hour to finish
your meal. So that by the time you finish your dinner, the husband would
have finished doing the dishes. :-)
Vimala Siddalingaiah
: Let's say women don't go to work. Then is there a problem for the
: housewife doing household things (less shopping !) ? If husbands can
: chip in to help to cook/clean (if they want) esp during
: weekends/evenings it's upto them.
If that is the case I do not think the women even expect to have the
busband do anything unless as you stated if he wants to. She has ample
time to accomplish by the time he gets home IMHO.
: I think the wife get's the feeling that "responsibility should be
: shared" (responsibility here meaning cooking/cleaning), since she is
: sharing the responsibility too (responsibility here means bread
: earning).
Well since being out all day long it is not easy for anyone to come home and
think about what to make for dinner, whether there is anything to do it
or not. These are naturally blessed on the wife more than the husband.
Even people of this country have the same feeling. Men can only think of
somethings. ( may not be true for everyone ). If there are kids that adds
up. But you know what, I think the husbands help to certain extent.
Even mine. He has learnt to make tea/coffee, no body has to surve him
breakfast, he even makes rice when there is saru, in house cleaning,
vegitable butting, garbage/recycle disposing etc. I think this country is
well suited for men to share the house hold work and probably back it
will be the same if both parties start working.
When I
: expressed this (bottom line, I prefer a non-working (house)wife), people
: (no, I have not started "heNNu nODOdu" yet) said that's not the way of
: things nowadays at all !
There is nothing wrong with it at all. Although I would prefer a wife/hubby
who can manage in and out. There are numerouse incidents where in the
wife is left with children not enough to make ends meet or finding
herself that she is not marketable in the working place to earn a
decent living. At least for this reason every one has to be competent
enough to take challenges life brings at the least expected times.
: I don't like it at all that mother's going to work sending their kids
: babysitting. I feel they should be there for the kids.
You defenitely are right Mahesh. One of our friends Dr. K. Eshwaran, a
well known socialogist at the York University at Toronto says that, the
children by the time they are five the value system has already ingrained
in them. So it is very impartant for the parents to care for their
children at least until they are five. Meaning exactly what you are
aluding to. The mother should (father if mother is the bread winner) be
caring for them. Even in this country many things are
changing. There was an era wherein for women it was so important to go
to office in order to keep up with the guys or their profession. I have
come across many professionals in the areas of law, teaching, medical
that they are ready to take of couple of years to take care of the
children when they need them the most.
But once the children start going to school full time unless the parent
who is staying home is talented enough to keep themselves bussy with
useful things it gets to be boring. So it is better to keep bussy. Hard
work is always good for health. I do lots of yard work and I am sure many
do also. Digging, mowing the lawn, watering the plants, taking care of
the house plants. It is not only soothing it is also kind of exercise.
Where in I do not have to pay and get rewarded by this hard labor.
: I hope I am not going to be flamed too much for this by
chuvanists.
I hope not!
: echo '[q]sa[ln0=aln100%Pln100/snlbx]sb108579893269867976327300snlbxq'|dc
PERRY
much relevant stuff deleted
> I don't like it at all that mother's going to work sending their kids
> babysitting. I feel they should be there for the kids.
>
>
> sigONa, mahesh
>
hello,
i would like to add while having a long chat regarding the role of a
woman in todays society with my sister-in-law.. the following points
were made by her....
quote "
my family is important to me. when my husband comes homes from work
he needs someone to unload his worries upon. my child comes home from
school. whom does he seek, but his mother. essentially i must be there
for the family.
if i too work, i too come home with my tensions of the world, on
whose shoulder can i rest my head, as all of us have our own tensions.
"
when i asked her if her education wasn't going waste... her response
was
" well my education makes me aware of what is going on. i am able to
take proper decisions for my family, i am able to work out things.
hence i am using my education in some way."
now this is a tricky issue and quite a personal choice to be worked
out by couple. what i gathered from her was that her idea of a 50/50
was her 50 was the emotional rock or foundation of the family while
the man was other 50 of earning etc...
they have been married for nigh 15 years, and seem to have a wonderful
life, and their son is doing well.
perhaps it has worked very well.
our ancestors were perhaps not fools in saying that the place of the
woman is the home (please do not mistake the statement as this is made)
a man in the same role would fail miserably, and families would fail.
i have seen a case where the role has been reversed.
unfortunately the statement "place of the woman is the home" has been
wrongly interpreted and abused over the years.
i hope i am not flamed :-))
srinivasa
Dwarakanath Kashyap
BUT - I was under the impression that saambaar, rasam, vada, etc
are Tamil words. My guess was since there is no dearth of Tamil speaking
people in Bangalore ( KA in general ), these words got substituted easily
for their equivalent kannda ones.
Just my thought. I may be wrong here.....