Ideas . . . Ideas!

[Raji Ram]

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........... Kindly clear my doubt about the old Veshti..was its an old unused Vesthi or an old used Veshti?

Dear Renu,

Used ones! The vEshtis are washed very well with piping hot water and stored. There are many uses of these soft vEshtis!

They are used to make idli thuNi, napkins for the infants (remove the borders, make square pieces and stitch all the edges),

long pieces as bandages, small piece for drawing mAkkOlam and of course as dusting cloths! My mom used to fold the borders

and stitch them to use as ropes.

P.S: I know you will :faint:, Renu!!

 

[renuka]

Dear Renu,

Used ones! The vEshtis are washed very well with piping hot water and stored. There are many uses of these soft vEshtis!

They are used to make idli thuNi, napkins for the infants (remove the borders, make square pieces and stitch all the edges),

long pieces as bandages, small piece for drawing mAkkOlam and of course as dusting cloths! My mom used to fold the borders

and stitch them to use as ropes.

P.S: I know you will :faint:, Renu!!

dear RR ji,

OMG! But how can this be practiced? A used garment is a used garment no matter what..that should never come in contact with food...especially since Idlis are steamed in it.Used garments are not considered Kosher enough to come in contact with food.I am really surprised to read this!LOL


I remember when my mum makes idlis..she used to buy soft cheese cloth from the shop and she had 2 sets..one used for making Idlis and the other set for making Paneer.No old garment was ever used..old garments were only used as rags to wipe the car.

 

[sarang]

And thooli too for infants. I recently saw a programmer on levitation yoga in which thooli is the main prop.

BKS Iyengar in his Ramamani yoga institute in pune, had several props to teach yoga for learners, old people, women and the handicapped.

Clarification needed on the cloth used for making jilebi. It was thick and not sure whether veshti piece was used.

During navaratri, all god veshtis were appropriated to cover kolu padi.

Dear Renu,

Used ones! The vEshtis are washed very well with piping hot water and stored. There are many uses of these soft vEshtis!

They are used to make idli thuNi, napkins for the infants (remove the borders, make square pieces and stitch all the edges),

long pieces as bandages, small piece for drawing mAkkOlam and of course as dusting cloths! My mom used to fold the borders

and stitch them to use as ropes.

P.S: I know you will :faint:, Renu!!

 

[renuka]

I still cant imagine why old Vesthi was used to make Idlis.

Doesnt anyone feel uneasy that once upon a time that Vesthi could have even been in close contact with undergarments and also "touched" the organs of evacuation and reproduction? How to eat that idli yaar?

Now I have totally lost taste for Idlis!LOL

 

[kunjuppu]

I still cant imagine why old Vesthi was used to make Idlis.

Doesnt anyone feel uneasy that once upon a time that Vesthi could have even been in close contact with undergarments and also "touched" the organs of evacuation and reproduction? How to eat that idli yaar?

Now I have totally lost taste for Idlis!LOL

renu, there was also another favoured use of old veshti by women, but that would be a private chat between you and raji.

 

[Raji Ram]

renu, there was also another favoured use of old veshti by women, but that would be a private chat between you and raji.

Hee, hee! Those were cotton sarees, Sir!

 

[Raji Ram]

.... 1. Clarification needed on the cloth used for making jilebi. It was thick and not sure whether veshti piece was used.

2. During navaratri, all god veshtis were appropriated to cover kolu padi.

Dear Kunjuppu Sir,

The jilEbi cloth is stitched by a tailor or the mAmi herself, if she knows to stitch in a sewing machine. A new piece of white cotton

pant cloth is used (corduroy?). A hole is made at the center and has button stitch to hold the loose threads. Then circular stitches

are made to strengthen the cloth. I remember my mom stitching one for her use.

2. The salavai vEshtis are stolen from the almirah to cover the kolu padis during navarAthri.

FYI, Ram's niece uses empty Avin milk sachet cut in a corner, to make jilEbis!

 

[Raji Ram]

Today, I had to hurry while preparing moLagoottal with mixed veg and did not have time to grind coconut paste!

Adding a tablespoon of fresh curd (not sour) when moLagoottal was boiling, gave it the correct light color.

Seasoned it as usual and got the yummy dish quickly! :hungry:

 

[krish44]

I still cant imagine why old Vesthi was used to make Idlis.

Doesnt anyone feel uneasy that once upon a time that Vesthi could have even been in close contact with undergarments and also "touched" the organs of evacuation and reproduction? How to eat that idli yaar?

Now I have totally lost taste for Idlis!LOL

what is the utility of idli cloth itself.

the batter could directly be put on idli plate lubricating with a little cooking oil.

is cloth[veshti ] used to save oil or due to orthodoxy

 

[Raji Ram]

The 'idli thuNi episode' happened thirty seven years back!

Who uses them now a days?

 

[krish44]

The 'idli thuNi episode' happened thirty seven years back!

Who uses them now a days?

RRji

I find thuni being used by caterars in marriages with very large idli plates on which thuni is spread.

It is easier to take out idlis from the cloth than large plates and there is ease of washng

 

[Raji Ram]

Dear Krish Sir,

Last week we had a wedding reception dinner. They served half of 7'' diameter idli, coated with miLagaipodi as one of the dishes.

They might have probably used a huge thuNi, like the other caterers do!

Now see how 'Murugan idli' is prepared - Source: Murugan and the idli factory

 

[krish44]

RRji
During my recent visit to madurai, I went to murugan idly kadai. I also enjoyed the jigardanda'.

both great to have.

but the light and sound program at tirumalai nayakan hall was no good. it had been poorly put to gether

 

[kama]

Here in US I use non-sticking spray. Use one urad and two "puzungal" rice. Ferment 9 hours in oven with it's pilot line on ! Idli comes so spongy one can hardly imagine. Yummy :cheer2:

 

[kama]

Oven is not on but pilot light gives enough warmth for the fermentation to set in. EasyLife Hhun

 

[Raji Ram]

Oven is not on but pilot light gives enough warmth for the fermentation to set in. EasyLife Hhun

Our life in Sing. Chennai is easier! No need to waste electricity to ferment mAvu!

We get fresh urad dhal which comes out fluffy by adding a teaspoon of vendhayam while soaking.

And proportion of rice and urad dhal is 4 : 1 and soaking time is 5 hours and 2 hours respectively! :thumb:

 

[kama]

WOW !! That is luxury. You are very lucky. I am diabetic I had to cut down on rice (so 1:2 the proportion) Vendhayam I do add. I have the idli thattu with out holes. Nothing like south Indian food.Idli,Chatny, molagapodi etc. However, the molagu kuzambu that my grandmother used to make, I am not able to make. I would like to know if any one can tell me the trick ! I can make good vendaya kuzambu

 

[Raji Ram]

Dear Kamakshi,

Just now I saw your first post to find out your name!

This following blog will guide you to make miLagu kozhambu, though I feel that the amount of tamarind is a little too much!

Iyer Iyengar Kitchen: Milagu Kuzhambu (Pepper Kuzhambu)

P.S: All kuzhambu-s had a special taste and flavor because 'kachchatti' was used by grandmas!

I still remember the yummy taste of 'kachchatti puLikkAchchal' prepared by my mom. :thumb:

 

[Raji Ram]

1. The easiest way to extract thick tamarind juice, without pachcha vAsanai, is to pressure cook it with some water.

2. It takes minimum time if dhal is cooked directly in a pressure cooker.

Combining these two ideas, I keep the tamarind needed for sAmbAr, in a tumbler, pour some water just enough to

soak it and keep it in along with the dhal, directly in a 2 liter pressure cooker. It saves time and fuel very efficiently. :thumb:

A few mAmis boil the tamarind water for about 15 minutes to get rid of the raw smell! What a waste of cooking gas!!

 

[renuka]

When I read about Idlis I am reminded of a forum member I know who had said he can eat 14 Idlis at one sitting !LOL

Dont ask me who that member is.

 

[Raji Ram]

There is a competition for eating idlis. But this competition ended a man's life in Kerala, during last year Onam!

Here is the news: Man Dies As Idli Gets Stuck in Throat :rip:

 

[kama]

Thanks so much Raji. Can I request you for the secret of preparing good "pulikachal" please? I agree those days "kalchatti" were very common. Reminds me of the song"those were the days my friend -----".:lol:

 

[Raji Ram]

In the following link you find the recipe, by Ms. Vidhya Iyer, which is similar to how I prepare.

Only difference is that I pressure cook the tamarind to make its thick extract.
[h=3]
PuLikAchal [/h]

 

[kama]

Mikka nandri Raji. Now I see that why my preparation did not taste that good :lalala:Thanks once again for the help. I believe in "vayare vaikundam & kadupe kailasam":drum:

 

[Raji Ram]

Easy mysorepaa.

The mysorepaa we get in the sweet shops is full of ghee and bad for the dieters!

Here is an easy way to make soft mysorepaa with minimum amount of ghee.

Besan (kadalai mAvu) - 1 cup

Sugar - 2 cups

Ghee - 3 tablespoons

Cardamom - 3 or 4

Salt - a pinch

Water to make the mixture.

Roast the flour in 2 tablespoons of ghee in medium flame, till aroma arises and let it cool. Grind sugar and cardamom into fine

powder. Mix the sugar powder, salt and the roasted flour well. Now, add water slowly to the mixture, till it comes out as a thick

paste. Take a heavy bottom vessel (I use the pressure pan) and heat the paste in low flame. It starts melting; mix continuously,

till it leaves the sides. This takes only a few minutes. Mix the remaining ghee (1 tablespoon) and transfer to a plate, greased

with ghee. The aluminium ice tray can be used, to make pieces of same size without wastage!