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kugan98
13th October 2008, 05:32 AM
Glass Jelly.
Ingredients:
25 grms agar2 ( china grass)
4 1/2 cups of water
1 1/4 cup sugar.
Few drops of rose essence.
colours red, green.yellow.

Method:
Soak the china grass in water for 1/2 an hour.
Then boil the china grass till it dissolves nicely.
Add the sugar and boil till the the sugar is dissolved.
Now off the fire and add the essence.
Divide the mixture into 4 parts.
Leave 1 part in the pot itself. (keep it lightly warm)
Pour the 3 parts into 3 different flat containers.
Colour the three parts into three colours.
When the agar2 sets, remove and cut them
into small diamond shapes.
Now mix the three colours and spread them in
a tray.Level them nicely.
Now pour the uncoloured jelly over them slowly..
See that all the parts are covered.
When nicely set, cut it into neat diamond shapes again.

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kugan98
13th October 2008, 05:38 AM
[tscii]Thattai

Ingredients:
200 grms rice flour
50 grms chick peas flour
50 grms besan flour
50 grms channa dal soaked in water for 30 minutes
1 tsp cumin seeds
½ tsp chillie powder
1 tsp sesame seeds
Few curry leaves crushed
2 tsp melted butter
A pinch of hing
Salt
Oil to fry

Method:
Mix everything together,add the drained channa dal.
Add water little by little to make the dough as murukku dough.
Make small lime size balls and flatten each ball as thin as possible.
Deep fry until brown and crispy.
A very nice snack for evening tea.


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sonu gopi
13th October 2008, 10:49 AM
Sonu, I am very glad it brought back memories of your childhood.
I am very thankful for your kind compliments.

You all are welcome to my house. I will be busy starting in a day or two. We perpare all the ingredients, we do not use ready made flours.

Coconut candy or coconut burfi is in page 8.
I hope you are referring to that.
And also do you want the coconut candy done with groundnuts and condensed milk.?
Please let me know. Thanks.

Oh! yes Kugan pls do post it - I have eaten it at a friend's place long time back and she gave me the recipe but I seem to have lost it ...God's know where..!! :(

Thanks for the coconut candy. I must have missed this earlier.. :D Do you do any palagram catering Kugan esp. for Diwali???

suvai
13th October 2008, 05:56 PM
Hi Kugan.........thanks for replying.......will wait to read about veg redang..
tc

Shanthy
14th October 2008, 12:19 PM
Hi Kugan

Thank you for the recipe for gulabjamun. Should I leave the sugar syrub on sim and add the jamuns as they come out of the fryer? Since it is a slow frying process, can I leave all the jamuns in the syrub? Your response is much apreciated.
Regards
Shanthy

Suja Rajkumar
14th October 2008, 10:50 PM
Kugan,
Thanks a bunch for posting the Halwa recipe. Can you please post wheat halwa recipe if you have it. Thanks.

Suja

kugan98
15th October 2008, 11:44 AM
[tscii]Suvai here is the tofu rendang recipe.

TOFU RENDANG

Ingredients:
500 grms firm tofu cut into cubes and lightly fry it.
1 cup thick coconut milk
2 tsp tamarind pulp, extract juice with little water
1 tbs kaffir lime leaves finely sliced
1 lemon grass only the white bruised
2 tbs toasted coconut. (fry the coconut till it is brown in colour, then use a mixie and grind it a little.
1 tsp sugar
1 cinnamon stick (about 2 inch long)
2 star anise
2 cardamom pods
2 tbs oil
Salt to taste

Spice to grind:
5 small red onions
2 Lemon grass , white part only
4 cloves garlic
½ inch ginger
½ inch galangal
10 dried chillies, soaked in water

Method:
Heat oil in a wok, add the cinnamon stick, star anise, cardamom , the bruised lemon grass and the ground spice. Stir fry until aromatic.

Add the coconut milk, tamarind juice and simmer on medium heat, stirring frequently.

Now add the fried tofu, kaffir lime leaves, toasted coconut, sugar, salt to taste. Stir well to blend with the tofu.

Add little water if the dish is very dry, for the spices must coat well the tofu. Then cook till the oil rises, that means the spices are well cooked.

Remove and serve with steaming rice.


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kugan98
15th October 2008, 11:53 AM
[tscii]Sonu, I hope this is the recipe you want.

COCONUT GROUNDNUT CANDY

Ingredients:

1 kg grated coconut
300 grms sugar
100 ml evaporated milk
130 ml condensed milk
20 grms butter
½ tbs vanilla essence
10 grms cocoa + 2 tbs water (optional)
30 grms groundnuts roasted and ground coarsely
Salt a pinch

Method:
In a deep non-stick pan add all the ingredients, except the vanilla essence.
Using a wooden spatula stir continuously over low heat, until mixture bubbles.
Add the essence and continue stirring until mixture forms a sticky mass and leaves the sides. It will form like a ball.
Transfer the mixture into a greased tray.
Press tightly using a plastic cover on your palm or back of spoon.
When slightly cool, cut into squares. Separate into pieces when fully cooled.

Note: Normally cocoa is used when groundnuts are used.
Its up to your taste.

kugan98
15th October 2008, 11:59 AM
Shanthy you must see that the syrup does not become very thick, otherwise the jamuns will not absorb the syrup.
Normally all the jamuns are kept in the syrup.
When you serve you put few jamuns in a container and pour
little syrup on it.

kugan98
15th October 2008, 12:02 PM
[tscii]Welcome to the thread Suja.
I hope this is the recipe you want.

WHEAT HALWA

Ingredients:
500 grms wheat
750 grms sugar
¼ litre ghee
2 tbs cashew nuts roasted in ghee
¼ tsp cardamom powder
Little yellow colour or saffron if you have.

Method:
Soak the wheat for about 5 hours.
Grind the soaked wheat with just enough water initially, and when the wheat is well ground add more water and grind to a smooth batter.
Strain the batter through a muslin cloth to another container.
Then grind the residue with some more water to extract some more milk from the ground wheat. Strain again. Do this one more time till all the milk has been extracted.
Allow the wheat milk to stand for about 4 hours.
There will be clear water on the top and the milk would have settled down. Decant the water on the top.
The wheat milk is the base for wheat halwa.

Make a syrup with ¼ litre of water . add the yellow colour. when the syrup comes to a one string consistency, mix nicely the wheat milk and add it to the syrup and keep on stirring on a low fire. Add the ghee as you stir.
When it becomes firm add in the cashew nut and the cardamom powder.
Keep on stirring till the ghee oozes out again.
The halwa will look shiny. Spread it on a greases tray.
You can cut into neat slices when cooled.

kugan98
15th October 2008, 12:13 PM
[tscii]For a change try this custard slices.

CUSTARD SLICES
1 cup custard flour
1 cup sugar
3 ½ cup coconut milk

Method:
Mix everything nicely.
Put on fire and stir till it is thick and cooked.
You must keep on stirring or the flour will settel down.
Pour in tray. Cool and cut.
Chill and serve.
This is a very simple dessert, but tasty.
No salt, no essence. It has everything in it.

Note: For variation you can add 1 tbs of cream of corn.

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dev
15th October 2008, 06:16 PM
Hi Kugan,

I once had some steamed mixed veggies at a friend's house in malaysia... it lookd like plain steamed veggies but had a slight sour taste & salt added to it... If you have the recipe for any such recipe, please post it here...

Thanks...:)

kugan98
16th October 2008, 09:14 AM
Dear Dev, steamed mix vege ,if I am not mistaken is a Chinese stir fry dish. They do not steam but quick stir fry in high flame.
Moreover I have not heard of vinegar being used in stir fry vegetables. ( I might be wrong )
They only use garlic and soy sauce or oyster sauce.

I am wondering if you are thinking about our Malaysian achar, which has cucumber, carrot, beans cauliflower fresh red chillie, long beans and so on all soaked in vinegar and little sugar, with little tumeric added. Later it is served with sprinkling of sesame seeds.
I might be wrong Dev, if this the dish pls let me know I will give the recipe.
If no then I am very sorry Dev.

dev
16th October 2008, 08:48 PM
Kugan,

It's not the chinese stir fry... I've tried it already...

Malaysian achar-la edho red sauce maadhiri irukkume!!!... this looked like plain steamed veggies... anyway, please post the recipe for he achar... I like it too!!!...:)

Suja Rajkumar
17th October 2008, 01:30 AM
Thanks a lot Kugan for the wheat Halwa recipe. I am going to try it out and will let you know how it turned out.

Suja

kugan98
17th October 2008, 04:58 PM
DIAMOND CUTS

Ingredients:
500 grms all purpose flour
1 tsp baking powder
1 tsp sugar
2 tbs butter
2 tbs of coriander leaves cut very fine
3 birds eye chillie ground very fine
4 small red onions ground fine
Salt to taste
Water to knead
Oil to fry

Method:
Mix all the above ingredients in a large bowl.
Use minimum water and knead like a chappati dough.
Keep it aside for about 20 minutes.
Roll into chappatis and cut into small diamonds.
Fry in hot oil till crisp.
Cool and store in air tight containers.

A tip given by my grandmother.
After rolling into chappati, just put it on a dosa kal
For a second on both sides.
It would be easier to cut into diamonds.


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kugan98
18th October 2008, 05:26 AM
Dav there are many ways to do this vege., achar.
I will give you two types, one with chillie paste
and the other with out.

Ingredients:-

2 cucumber - seeded and cut into fingers
2 carrots - seeded and cut into fingers
5 long beans - cut into fingers
6 leaves of cabbage - cut into squares (about the size of the rest of the veges)
2 red chillies - halved lengthwise and cut into 3 each
3 cups water
3 1/2 cups vinegar
1/2 cup cooking oil
4-5 tbsp sugar to taste
2-3 tsp salt to taste
1 cup roasted peanuts - skinned and crushed
2 tbsp sesame seeds - roasted
Spices to be grounded :-

15-20 dried chillies - soaked until soft
1.5cm knob fresh tumeric
2 stalks lemon grass - sliced
3 slices galangal
3 buah keras
20 shallots
2 cloves garlic

Method :-

Mixed 2 tsp salt to the cucumber and carrots. Leave for 2-3 hours.
Boil water with 1 cup of vinegar and 1 tsp salt in a sauce pan.
Blanched vegetables before spreading them on a clean tea towel to dry at least 1 hour.
Rinse the cucumber and carrots well, drain and spread on another clean tea towel to dry.
Heat up the coking oil and fry the ingredients for 10 - 15 minutes.
Add in the remaining vinegar, sugar and salt to taste. Stir until sauce thickens.
Add in the peanuts.
Turn off the heat and mix in the air dried vegetables. Lastly the sesame seeds.
Dish out. Preferably to be eaten at least six hours later.



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kugan98
18th October 2008, 08:14 AM
This is another method.

ACHAR
Ingredients:
500 grms cucumber quartered lengthwise, ( remove the soft centre)
Cut into 4 cm strips
150 grms carrots cut into 4 cm strips
150 grms long beans cut into 4 cm in length
150 grms cabbage leaves cut into 2.5 cm squares
200 grms cauliflower cut into small pieces
3 red and 3 green chillies cut into 4 cm strips
4 small red onions halved
4 tbs roasted sesame seeds for garnishing

For scalding vegetables:
600 ml water
400 ml vinegar
2 tbs salt
2 tbs sugar.
Little fresh tumeric or tumeric powder

To fry:
3 small red onions sliced finely
2 tsp of oil

Method:
Sun all the cut vegetables for about 2 hours.
Bring the water,vinegar, sugar and salt for scalding
The vegetables to a rapid boil. Blanch the vegetables
One type at a time, cabbage and cucumber for about
3 seconds. The rest of the veges except the chillies and onions
For about 10 seconds. Drain vegetables at once in colander.

Heat oil in a wok and fry the sliced onions. Add in the halved
Onions and the cut chillies. Now add in the scalded vegetables.
Give a nice stir. Add sugar, salt and vinegar to your taste.
Remove and store in a glass jar. When about to serve add in the sesame seeds.



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suvai
18th October 2008, 08:53 AM
Thank you Kugan for the redang recipe....:-)
I dont get most of the ingridients here....but will make do with whatever available....& will let u know.............:-)thanks once again.....

dev
18th October 2008, 11:40 AM
Thanks a lot for the achar recipes kugan... Have a doubt... what is buah keras ? Is there a substitute for lemongrass & galangal?

kugan98
18th October 2008, 06:38 PM
Thanks and happy cooking Suvai.

kugan98
18th October 2008, 06:41 PM
Dev buah keras is candle nut in english.

You can substitue candle nut with cashew nut.
Galangal with ginger.
Lemon grass I have no idea Dev.

dev
20th October 2008, 11:54 AM
Thanks Kugan... will let you know once I give it a try...:)

kugan98
20th October 2008, 11:55 PM
[tscii]
London Almond Cookies

Ingredients

125g butter

75g icing sugar

1 egg yolk

Sift:

225g plain flour

1/2 tsp rice flour

300g whole almonds, toasted

450g chocolate, melted

Almond nibs, toasted

Small paper cases
Method
Cream butter and sugar until light. Beat in egg yolk. Stir in sifted dry ingredients and blend well to form a dough.

Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.

Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.

Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.


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kugan98
20th October 2008, 11:59 PM
[tscii] Peanut Cookies

Ingredients

225g groundnuts (peanuts)

180ml groundnut oil

1 egg, beat lightly

Sift together:

325g plain flour

3/4 tsp baking powder

1 1/2 tsp bicarbonate of soda

3/4 tsp salt

150g castor sugar
Method
Grease baking tray and preheat oven to 180ºC. Fry or toast groundnuts till golden brown, then remove the skin. Blend until fine and set aside. Combine groundnuts and the sifted dry ingredients together.

Slowly add in groundnut oil and mix into a fine dough. Take a small piece and roll into a small ball.. Place the pieces of dough on the greased tray. Press with a fork to form a pattern, and bake at 180ºC for 10 to 15 minutes or until golden.


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kugan98
21st October 2008, 12:14 AM
[tscii]

Pineapple Tarts.

Ingredients
Pastry:

150g flour

l/4tsp salt

2 tbsp corn flour

100g butter or margarine

1 1/2 tbsp icing sugar

1 egg yolk

Jam:

250g grated pineapple

150g sugar

1 tbsp lemon juice

Method
Sieve flour, corn flour, salt and icing sugar into a mixing bowl. Rub in margarine or butter and add egg yolk to form a dough.

Roll pastry into 0.5cm thickness and stamp out with a cutter. Press about 0.25cm deep in the centre. Add one teaspoon of filling. If you like, you can decorate the tart with two strips of pastry placed to make a cross on the top or any decoration you like.

Bake in a preheated oven at 180ºC for 10 to 15 minutes or till lightly brown.

Making the jam: Bring to a boil grated pineapple, sugar and lemon juice. Let it simmer for 30 minutes or until it thickens. Sieve in half a teaspoon of cornflour.

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kugan98
21st October 2008, 01:07 AM
[tscii]

FRUIT CAKE

300 grms self raising flour
250 grms butter
250 grms brown sugar
5 egg yolks
2 egg white ( beat well )
110 grms almonds or cashew nuts chooped
1 tbs mixed spice
1 tbs honey } ( mix all bracket items over night
1 tbs orange juice } add more juice or brandy as necessary )
2 – 3 tbs brandy }
a few drops of almond essence }
salt a pinch }
1 box of mixed fruits ( 250 grms ) }
1 tbs golden syrup }
100 grms Chinese pumkin ( sweetened ) }

METHOD:

Beat butter and sugar till creamy.
Add egg yolk one by one and mix well.
Fold in the egg white slowly.
Then add in the mixed fruit, and the flour slowly.
Grease a round tin ,line with grease paper.
Bake in a slow oven at 150oC for about 1 to 1 and a ½ hour.

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suvai
21st October 2008, 06:16 AM
hi kugan,
Thengai biscuit recipe irunthaal kodunga ..but without egg please :-)

Shanthy
29th October 2008, 03:36 AM
Hi Kugan

Hope you had a very happy Deepawali. I tried the gulabjamun recipe and it was a very happy outcome. Thank you.
Could you please post recipe for roti chanai with good instructions when you have some time? I enjoyed the roti so much when we were in Penang last year and the art of spreading the roti like a cloth is magic.
Regards
Shanthy

suvai
29th October 2008, 04:20 AM
kugan! Happy Deepavali!
why were some of yr posts deleted? :huh:

Nichiro
29th October 2008, 10:16 PM
kugan98,

My thoughts go to my dear sister today.
Your MIL was a gem of a person.
I miss her so much.
May her soul rest in peace.

Nichiro

kugan98
1st November 2008, 08:27 AM
Dear Friends, first my apologies, I was kept away for some time due to my personal reasons. Sorry again.
Wishing everyone a very happy belated Deepavalli.
Thanks Kugan

kugan98
1st November 2008, 08:31 AM
Suvai I have sent you a pm, Thanks.


Shanthy I am happy that the sweet came out well for you.
Let me check if I have posted roti canai, other wise I will post the recipe for you. Thanks.



Thanks Nichiro uncle for your wishes.
Kugan.

kugan98
3rd November 2008, 08:56 PM
Shanthy, the roti canai recipe is in page 8.
Kindly have a look and try it out.
Thanks.

Shanthy
4th November 2008, 12:28 PM
Thank you Kugan. I always scan your pages like a hawke but I don't know how I missed it. Sorry I wasted your time. My roti chanai was half success. I believe it needs a lot of practice. Hope it will improve with more trials. Could you please post the recipe for the dhal curry they serve with the roti in Malaysia?

Regards
Shanthy

kugan98
4th November 2008, 05:12 PM
[tscii]Shanthy thanks for the feed back.
I am sure it will be better with trials.
Here is the dal curry.

DHAL CURRY FOR ROTI CANAI

Ingredients:
100 grms toor dal soaked and boiled
½ tsp tumeric powder
2 cups of thin coconut milk
2 green chillies cut into few pieces
1 tbs fish curry powder
1 big onion sliced
1 sprig curry leaves
¼ tsp mustard seeds
2 tbs cooking oil
Salt to taste

To be diced:
1 potato
1 carrot
1 brinjal
1 tomato
200 grm pumpkin

Method:
In a pot add the boiled dhal, curry powder,tumeric powder
Potato, pumpkin carrot and the coconut milk. Boil till half soft.
Add in the brinjal tomato and salt. Stir to mix and and cook to thicken a bit.
Heat oil in a pan, put in the mustard seed, sliced onions, green chillies and curry leaves. When the onions turn brown , pour the whole thing into the dhal curry. Cover the pot for about 10 minutes before serving.

swapnasureshbabu
7th November 2008, 12:10 PM
Hi kugan,
I was searching for the VAALAKKAI ROAST recipe for a long time thanks will try tomo and will tell how it came...
your VAALAKKAI ROAST looks delicious and mouth watery.
Did u use kashmir chilli pwd coz' the color looks sooooo goood ...ummmm

kugan98
8th November 2008, 08:46 PM
Thanks Swapna , do try the recipe.
Here in malaysia I used Baba's chillie powder.
Do try and post the feed back.

kugan98
8th November 2008, 08:51 PM
[tscii]
COUSCOUS UPMA

Ingredients:
1 cup couscous stir fry in 2 tsp of ghee for 2 minutes
2 cups of diced carrots, beans, cauliflower, green capsicum
I onion chopped
1 small tomato chopped
½ inch ginger finely chopped
3 green chillies chopped
1 sprig curry leaves
1 tbs ghee or oil
Salt to taste
1 ½ cups of water

1 tsp mustard seeds
1 tsp urad dal
1/2 tsp cumin seeds
Little lime juice
Little coriander leaves for garnishing

Method:
In a non stick pan add the ghee or oil.
Now add the mustard seeds, cumin seeds and urad dal.
When they sizzle, add in the onions, ginger and curry leaves.
Sauté nicely, now add in the green chillies the diced vegetables
And the tomatoes. Cook on medium heat for about 4 to 5 minutes.
Now add the water and salt, cover and let it boil.
Now reduce the flame to very low, add the couscous and mix well.
Cover for about a minute. Now all the liquid would have been absorbed.
Fluff up the upma well and remove from the heat.
Stir in the lemon juice and garnish with the coriander leaves before serving.

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kugan98
9th November 2008, 12:15 AM
[tscii]
Suvai I got this recipe from a friend.
She promised more recipes. Try it out.

Almond Cookies

Ingredients

175g margarine

75g castor sugar

3/4 tsp vanilla essence

170g plain flour

20g corn flour

3/4 tsp baking powder

50g almond nibs

Method
Beat margarine, castor sugar and vanilla essence until light and creamy.

Using a fork, gradually stir in sifted flour, corn flour and baking powder. Add in almond nibs. Draw mixture together with fingertips until well combined.

Take a marble-sized ball of dough and shape into a round ball. Place on greased cookie trays. Use a fork to press down lightly to create a pattern.

Bake in preheated oven at 180°C for 12–15 minutes or until golden and crisp. Transfer cookies onto a wire rack to cool completely before storing in an airtight container.

suvai
9th November 2008, 07:38 AM
Hi Kugan!
I didnt see any vazhakai roast recipe of yours....could u or anyone else tell me which page ?
Thanks
s

suvai
9th November 2008, 07:41 AM
Hi kugan,
Thanks for the almond cookie recipe.....will try & let u know.
Hope all is well ..........tc............s

kugan98
9th November 2008, 01:21 PM
Suvai the valakai roast is in page 5.
Have a look at it.
Thanks.

kugan98
9th November 2008, 08:39 PM
[tscii]

NOOL KHOL KOOTU

Ingredients:
3oo grms nool khol chopped
100 grms skinless moong dal
2 red chillies cut into pieces
1 onion chopped
¼ tsp tumeric powder
2 tbs of coconut milk (optional )
¼ tsp asafoetida
1 sprig curry leaves
2 tsp oil
Salt to taste

To make kootu podi
1 tsp coriander seeds
1 tsp channa dal
1 tsp urad dal
3 red chillie
½ tsp cumin seeds
½ tsp pepper corns
Dry fry all the items and powder them.

Method:
Boil the moong dal till half cooked.
Add the nool khol, salt, and tumeric powder.
Cook for about 10 minutes or till cooked.
Add in about 1 tbs of the kootu podi. (more if you like)

In a pan heat oil, add in the mustard seeds, onions, dry red chillies
Asafoetida powder and curry leaves. Sauté well and pour this into the kootu. Add little coconut milk if using. Let it boil once and remove.


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kugan98
9th November 2008, 08:59 PM
[tscii]Here Suvai another recipe from her.
Glad it contains coconut.


OATS AND COCONUT COOKIE

Ingredients

125g plain flour, sifted

150g castor sugar

1 cup rolled oats

90g desiccated coconut

125g butter

1/4 cup golden syrup

1/2 tsp bicarbonate of soda

1 tbsp water


Method
Preheat oven to 180°C. Lightly grease baking trays with butter.

Put flour and sugar into a mixing bowl. Add in oats and desiccated coconut. Stir the mixture so that it’s well-mixed.

Combine butter and golden syrup in a saucepan and stir over a gentle heat until butter has melted and the mixture turns smooth. Remove from the heat. Dissolve bicarbonate of soda into water, then add to the butter mixture. (mixture will foam up instantly.)

Add this mixture to the flour mixture and stir well to combine all the ingredients. Take out about a tablespoon of the resulting mixture. Roll lightly into a ball and place on the prepared trays.

Flatten with a fork to create a pattern. Bake in preheated oven for 18–20 minutes or until golden brown.

Leave cookies in the tray for two to three minutes before transferring them on to a wire rack to cool.

suvai
12th November 2008, 08:15 AM
Kugan............thank u for the recipes...........:-)
Thanks for the page number for vazhakai roast.........what is yr next recipe?

Selviem
12th November 2008, 11:10 AM
kugan can u please tell me what is couscous? is it broken wheat, looking at the picture it seems to be broken wheat, i donot know whether i am wrong or not. please clear this for me.
Also ur receipes are too good. pictures are very tempting.

kugan98
12th November 2008, 01:28 PM
Selviem I copied from the net for you.
You can get this couscous from the supermarkets.
You can cook them as rice and serve with side dishes.


Here it is.

Couscous was traditionally made from the hard part of the hard wheat Triticum durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and the product sold in markets around the world.

Instant couscous
The couscous available to buy in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add a small amount of boiling water or stock to the couscous, cover tightly for 5 minutes. The couscous swells and within a few minutes is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, dried pasta, or dried grains such as rice

Selviem
12th November 2008, 01:32 PM
thank u so much for the quick response, now i have to start hunting for that. sure after i find that, i will try this receipe and let u know.

kugan98
12th November 2008, 01:33 PM
Suvai I tasted a dish in my friends house.
She told me that normally this dish was cooked in the village.
Anyway I have coaxed her to part with the recipe.
Will be posting soon.

suvai
13th November 2008, 07:06 AM
kugan...........hope yr friend shares with u the recipe for u to post for all of us too!!....:-)
Regards,
Suvai

kugan98
13th November 2008, 04:11 PM
[tscii]Suvai here is the recipe.
The picture is not appealing
But the taste is.


MANGO BRINJAL MIX

Ingredients:
3 cups brinjal cut into bite size
1 cup green unripe mango cut into bite size (adjust for sourness)
2 tsp red chillie powder
1 onion chopped
½ tsp tumeric powder
2 tsp oil
1 sprig curry leaves
Salt as needed
1 tsp mustard seeds
½ tsp urad dal

To Grind:
2 tbs coconut
1 tsp cumin
2 pips garlic
1 sprig curry leaves

Method:
Heat oil in a wok, add in the mustard seeds and urad dal.
Let them splutter, add in the curry leaves and onions.
Sauté till the onions is golden brown.
Add in the chopped brinjal and fry till the colour changes.
Add the chopped mango, red chillie powder, tumeric powder
And salt, stir nicely for few minutes, finally add in the coconut
Paste, some water and boil well till everything is cooked.
The brinjal and mango should be mashed well.
Remove and serve with rice or roti.



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dev
13th November 2008, 08:27 PM
Kugan,

There is this grocery store called Selvi Stores in SG. they also sell many types of Indian spice powders under Selvi brand. I especially love their rasam powder. Have you had a chance to try it?. If yes, do u have a recipe for rasam powder that tastes similar to it?. If not, please post your rasam powder recipe.

Thanks in adv...

& sry, din't get a chance to try the achar recipes yet...

swapnasureshbabu
14th November 2008, 06:10 AM
Hi kugan,
i tried ur ragi puttu recipe and it came out very very goood...
My hubby enjoyed it very much.He said it is one of his favourite dish thanks a lot .

suvai
14th November 2008, 06:50 AM
Hi Kugan,
Will try & let u know.............thanks for yr recipes.
:-)

kugan98
14th November 2008, 04:07 PM
Dev, I have not tried Selvi brand rasa podi.
This is my family recipe. I do not know wheather
it would match the Selvi brand.
Sorry if it is not to your expectation.


RASA PODI

Ingredients:

50 grms coriander seeds

25 grms dry red chillie

20 grms toor dal

10 grms pepper

10 grms cumin

1 tbs fenugreek seeds

1 tbs tumeric powder

2 sprigs curry leaves

1 tsp asafetida

Method:

Dry roast all the items, taking care not to brown

The fenugreek seeds.

When cool grind it to a little coarse powder in a mixie.

When cool store it in air tight bottle.

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kugan98
14th November 2008, 04:09 PM
Dear Swapna, I am happy that the puttu came out nice for you.
Do try the other dishes also.
Thanks.

kugan98
14th November 2008, 04:19 PM
Thanks Suvai, your presences always here makes me happy, otherwise I feel very lonely. Thanks.

dev
14th November 2008, 10:14 PM
Kugan, thanks a lot for the recipe... Will try it out once the stock of selvi rasam pwd gets over...

kugan98
15th November 2008, 06:56 PM
This again according to my friend, is a dish cooked in the villages.
A simple dish to cook when you run out of ideas as what to cook.


HORSE GRAM SAUCE

Ingredients:
250 grms horse gram soaked over night
100 grms coconut
300 grms raw banana ( I used drumstick)
6 dry red chillie (dry roast )
1 tsp tamarind paste
3 pips of chopped garlic
1 small onion chopped
Oil salt.

Method:
Pressure cook the horse gram with enough water.
Grind the roast chillie with the coconut and tamarind.
Add the ground paste, salt and drum stick to the cooked
Horse gram and cook till the vege is cooked.
Heat oil in a pan and fry the garlic and onion well.
Add this to the sauce and mix well.
Serve it with rice

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Shanthy
16th November 2008, 02:53 AM
Hi Kugan

I made roti chanai and dhal curry for dinner last night. It was a big hit. Thank you.
Please post your recipe and tips for mallihaipoo idli and soft oothapam.

Regards
Shanthy

suvai
17th November 2008, 08:34 AM
Hi Kugan,
Could u kindly let me know what is "horsegram" in tamil.....moreover how long did u cook after adding the ground coconut/chilli/tamarind paste? The kuzhambu looks delicious....will try it too!
Thanks for yr kind words.
Regards,
Suvai

Thalafanz
17th November 2008, 08:48 AM
Hi Kugan

I made roti chanai and dhal curry for dinner last night. It was a big hit. Thank you.
Please post your recipe and tips for mallihaipoo idli and soft oothapam.

Regards
Shanthy

Dear Shanthy, I'm just curious. Is that ur first time on Roti Canai??? How did u manage the 'swing' part??? It's hard, na... :)

NOV
17th November 2008, 08:52 AM
It's hard, na... :)I provide training... wanna learn? :D

Thalafanz
17th November 2008, 08:57 AM
Dear Kugan, just a quick question. Is it our culture to add sugar in meals like Chicken sambhal & mutton kuzhambu. :roll: :?
Its becoz I witnessed this at my home during Diwali. We let our relatives cook and they just added sugar in those dishes which irked my mom and me. :P
As far as I know, it's not our culture but Malays'. :shaking: What is ur peception on this??? Do u practice the same??? :)

Thalafanz
17th November 2008, 08:59 AM
It's hard, na... :)I provide training... wanna learn? :D

I thought u only good at preparing "ready-made" roti canai. :P :poke:

NOV
17th November 2008, 09:14 AM
Dear Kugan, just a quick question. Is it our culture to add sugar in meals like Chicken sambhal & mutton kuzhambu. :roll: :? :roll:

sugar is added to reduce the spiciness and also to enhance the taste. the eventual food would not taste sweet.


yoga, I do make both. veesuradhu thaan enakku pidikkum, but is a little messy. :argh:

Thalafanz
17th November 2008, 09:20 AM
Dear Kugan, just a quick question. Is it our culture to add sugar in meals like Chicken sambhal & mutton kuzhambu. :roll: :? :roll:

sugar is added to reduce the spiciness and also to enhance the taste. the eventual food would not taste sweet.
Culture as in the context of 'practice' :) Can sugar really reduce spiceness??? New to me. :)
Nway, I asked as my mom & me felt it's a bit strange. :?



yoga, I do make both. veesuradhu thaan enakku pidikkum, but is a little messy. :argh:
So, when ur class starts & what is the tuition fee??? :P :lol:

NOV
17th November 2008, 09:25 AM
tuition fee is you treat me to a Surya movie and a Vikram movie. :P

yes yoga, sugar will temper the spiciness and is always used when making sambal (which is a Malay dish anyway.)

kugan98
17th November 2008, 09:36 AM
Dear Shanthy, I am happy that you all enjoyed the roti canai and the dal curry.
As for malligaipoo iddli, I have not heard about it.
As for my iddli it is always white like malligaipoo.

See that the urad dal is white and not brownish.
If using urad dal with skin, see that there is no trace of the skin.
If using par boiled rice, see that the rice is not very brown.
You get perfect white iddlis.

I even do iddlis whith rice flour and ground urad dal and get perfect iddlis.

The recipe for iddli is in page 13.


I will soon post the recipe for oothappam.
Thanks.

NOV
17th November 2008, 09:44 AM
As for malligaipoo iddli, I have not heard about it.AFAIK, malliyapoo idly means super soft idly (without the aid or yeast I hope. :roll: )

kugan98
17th November 2008, 09:47 AM
Suvai thanks for your compliments.
Horsegram is kollu in tamil.

actually my friend told me to boil the raw banana and add to the dish. I never like to boil the veges serperately and add to the dish.

The drumstick if young will be cooked in about 5 to 10 minutes.
if you like you can do as my friend did.
Thanks

kugan98
17th November 2008, 10:04 AM
Dear Talafanz, you will be suprised to know that in India they add a pinch of jaggery to the kulambus. they say
In sambars the sourness of tamarind is balanced by the dal. In kulambus they use jaggery to regain this balance

here in malaysia, they add sugar to all sambals.
in indonesia its even worse, all their dishes will be sweet.

in my house we use very little sugar only for the Malaysian sambals.
for kulambus and others we do not add sugar.

Note; give me a call when you going for the roti canai training.

kugan98
17th November 2008, 10:33 AM
Nov, normally we do not use yeast for dosai and idllis.
Only for aapams, that too if you get toddy, it is not necessary.

NOV
17th November 2008, 11:15 AM
I know that K, I was making fun of a fellow hubber based in US who uses yeast for dosa/idly. :)

Shanthy
17th November 2008, 04:54 PM
[tscii:fae09efa98]Hi Kugan

I had idli for lunch at a friend’s place last weekend. It was so soft and really white. Sorry about the confusion, my question is the after effect of that idli. His ratio is 1 cup urid dhal : 4 cups of idli rice and he is an expert in idli. As Nov said it is the soft and whitish idli. I will wait for the uthapam recipe. Thank you.

Hi Thalafanz
Sorry to disappoint you. I didn’t do the veesura part for the roti canai. I cleaned up the kitchen table well and just spread the roti dough like a thin piece of cloth and fold it. Do try, it works for me.
[/tscii:fae09efa98]

suvai
19th November 2008, 08:02 AM
Thanks Kugan for your reply. Sorry.........can u put some kollu picture please....I have been looking for this "horsegram" probably they call it something else here.....who knows!

That horsegram recipe seems like a good one kugan....will try!

thanks
s


Nov......neenga cooking demo & classes nadathureengalaa? :clap:

NOV
19th November 2008, 08:45 AM
Nov......neenga cooking demo & classes nadathureengalaa? :clap:Hub'la pala pEru en thozhil'la maaththaa paakkuraanga ... :roll:

Selviem
19th November 2008, 06:13 PM
dear suvai,
kollu is very good for health, u can make sprout in that, steam and eat. also u can make tasty kollu thuvaiyal, kollu podi which goes very well with idli, dosa.
i saw pictures in the net. just search pictures of horsegram. u can see the pictures. Also keralite call that as one payuru. It looks like whole masoor dhal which we get in indian supermarket.

kugan98
19th November 2008, 06:37 PM
Shanthi, most people use their left over dosa or iddli batter to do uthapam.
The only factor is that the batter should be well fermented.
There are many types of uthapam, tur dal uthapam, tomato uthapam and so on. Some even add poha. For toppings it ranges from bell pepper to carrots

This is how I make uthapam.
200 grms par boiled rice
75 grms urad dal
1/2 tsp of fenugreek.

For toppings:
chopped onions
chopped green chillies
chopped coriander leaves.

Soak the rice seperately urad dal and fenugreek together.
soak them for about 6 to 8 hours.
Grind the rice a little coarse.
The urad dal must be ground to a smooth paste.
Add salt and let it ferment for about 10 to 12 hours.
The consistency of the batter should be little thinner than iddli and little thicker than dosa.

Heat a dosa kal make dosa like shape on the dosa kal, but thicker.
sprinkle the finely chopped onion, green chillie and little coriander leaves on the top of the spread batter.
you can pour a tsp of oil around the uthappam.
when the sides get little cooked, flip over the other side and let it cook for a minute.
Remove and serve with chutney or sambar.
I get soft uthappams this way.


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kugan98
19th November 2008, 07:02 PM
Suvai I am posting a picture of kollu for you.
I always have stock in my house
I too do kollu rasam, tuvayal, podi, or just steam and make like sundal.
Do you know that 1 tbs of soaked kollu taken early morning on empty stomach can really slim you down.

Its other names are ulavalu, kulith, kuthlee, muthira and others.


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kugan98
19th November 2008, 07:59 PM
[tscii]
Kollu Sundal

Preparation:

Ingredients:

Horse gram – 50 gm
Coconut oil – 1 spoon
Mustard seeds – 1 tsp
Black gram – 1 tsp
Cumin seeds - 1 tsp
Pepper powder – 1 pinch
Asafetida – 1 pinch
Green chilly – 1
Curry leaves – few
Rock salt – to taste




Method:

Soak horse gram overnight. Boil till it becomes soft. It takes longer to cook horse gram than other legumes. Drain the water (this water can be taken separately and made as soup). Heat coconut oil in a pan and add mustard seeds, green chillies, pepper powder, cumin seeds, asafetida and curry leaves. Add cooked horse gram with little salt and mix well. Add grated coconut, if required.



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kugan98
19th November 2008, 08:06 PM
Kollu RASAM

Ingredients.
125 grms roasted kollu ( soaked overnight )
1 litre water
1 tsp cumin
1 tsp black pepper
2 dry chillies
1 lime-size tamarind
tsp tumeric powder
4 pods garlic roughly smashed

FOR TEMPERING

2 tsp oil
tsp mustard
2 stalks curry leaves
2 red chilli broken
salt to taste

METHOD:

Boil the roasted, soaked kollu in a litre of water till cooked ,mash well , and keep aside.
Coarsely grind the black pepper, cumin seeds and the dry chillies, and
Add to the kollu mixture.
Extract the tamarind juice, using a little water and add it to the kollu mixture.
Also add the tumeric powder, and the roughly smashed garlic.
Add some water to the mixture if you find the liquid is very little.
Heat a pot, add 2 tsp of oil. When it's hot add the mustard seeds followed by the broken red chillies, and the curry leaves.
When the dry chilli browns, quickly pour the kollu mixture and close immediately.
Open the lid when it starts to boil, add salt to taste, and remove from fire.

suvai
21st November 2008, 07:29 AM
Hi Kugan..............thank u so very much for the pic......:-) as well as the recipes...sundal seems simple to make....thank u once again....apadiye kollu podi & kollu thuvayal podunga plz.

hi Selviem,
Thanks for yr suggestions too....:-)
Have u tried the kollu recipes?

Nov.......ipadiyum sollalaamey....that u r multi talented nu......:-)

Thalafanz....ethanai thadavai paartheenga "thala"voda movie ya?

Selviem
21st November 2008, 04:50 PM
suvai,
in our house we take every day steamed sprout kollu everyday with the salad, also i make kollu sundal little spicy,(sidedish for the rice). thuvaiyal once in a week, podi is always there like idli milagai podi. It reduces choloestrol

kugan98
21st November 2008, 06:08 PM
[tscii]
HORSE GRAM THUVAYAL

Thuvayal is a thick version of chutney.

Ingredients:
½ cup horse gram
2 tbs coconut
3 dry red chillies
2 small shallots
1 marble size tamarind
2 garlic pods
3 pepper corns
Few curry leaves
1 tsp oil salt to taste

Method:
Heat a pan with the oil, roast all the items.
Grind everything with salt, using very little water
To a coarse thick paste.


Note: normally after roasting the horse gram, I would powder it
In a dry mixie, before adding all the ingredients in a wet grinder.


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kugan98
21st November 2008, 07:22 PM
Selviem can you please post your version of kollu podi and sundal.

I understand that kollu is very heaty. What do you do to balance it.
Thanks.

Shanthy
21st November 2008, 11:36 PM
Hi Kugan

Thank you for the Uthapam recipe. Picture is mouthwatering. I will try this weekend and let you know.

I heard kollu is a main feed for horses to make them fat or is it to give them more energy? Surely all the legumes are good for health. Your recipes looks good. I will look for kollu at the spice shops here.
Regards
Shanthy

Selviem
22nd November 2008, 01:29 AM
Hi Kugan,
Actually, the receipes are traditional, i will get the proper proportion from my mom and post it at the earliest. please give me some time.
sorry for the inconvenience.
selvi

dev
22nd November 2008, 02:48 PM
Kugan, just a quick Q...I tried fig cake today & it was a disaster!!!... the bottom burnt badly when the centre got cooked compltely!!!... I baked the cake at 160C & then reduced the temp to 150C after 20 mins as I could smell the cake getting burnt a bit... What is the appropriate temp to bake cakes?... The centre portion took a very long time to cook...could it be coz of the deep vessel I used?...

kugan98
22nd November 2008, 05:45 PM
Thanks Shanthy for your nice words.
Kollu prouduces lot of heat and is very rich with minerals
Hence I think they feed the horses with kollu to check their weight and also to keep them fit.
There is a proverb which says:
Elaithavanukku ellu
Kolluthavanukku kollu.
Thanks.

kugan98
22nd November 2008, 05:48 PM
Selveim, please take your time.
Each and every one does things differently.
i just want to know how you make the podi.
I feel the more the merrier.
We can have different types of recipes.
In our house we drink lot of water and pasu mooru
to balance the heat.
Thanks.

kugan98
22nd November 2008, 06:00 PM
Dev sorry that your cake was burnt.
I am no expert in baking.
Anyway I will tell you what I know.
May be you know all these facts.
Or I might be wrong.

Dev, normally a cake recipe with a measurement of 2 to 2 1/2 cups of flour is usually baked in a 9 inch tin.
The oven temperature should be about 325 degrees.
you bake for about 35 minutes to 45 minutes.

Oven temperature can vary from oven to oven.
try turning the oven down a couple of degrees and cook
for a bit longer. Your rack should be near the middle of the oven.
Try to line the base with a double layer of wax paper.
Fig cakes are mostly baked in bundt or tube pan

kugan98
22nd November 2008, 06:30 PM
RICE FLOUR ROTI

Ingredients:
2 cups rice flour
1 medium onion finely chopped
1 green chillie finely chopped
1 tsp cumin seeds crushed
Little coriander leaves finely chopped
Few curry leaves finely chopped
2 tbs oil
Salt to taste
2 cups of water ( according to required consistency)

Method:
In a basin mix all the ingredients except the water.
Boil the water in a pan. (Boiling water makes the roti soft )
When the water boils, add the boiling water little by little
Careful when you add water, add enough only to form a dough.
And mix well with a spoon, until the dough comes together.
Cover the dough for about 10 minutes.

When dough is cool, apply little oil to your hands and knead well.
Dough should be of medium softness.

Take a plastic sheet , put a little oil and smear on it.
Take a handful of dough, make a ball and pat evenly.
Now transfer on to a hot dosa kal.
If you like you can add little oil around the roti.
Cook on both sides until well cooked.


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dev
23rd November 2008, 06:00 PM
Kugan, thanks for the inputs... Will try lining the bottom & with a shallow container next time... :)

Selviem
23rd November 2008, 10:48 PM
hi kugan,
here is the receipe of kollu podi, which can be used as idli chilli podi.
kollu - 100 gm; dry fry nicely in the slow fire, (till the raw smell goes u have to fry in the slow fire, otherwise it will not grind into fine powder)
idli rice - 50 gm (soak for 10 to 15 min) drain and dry fry nicely, till it pop up nicely. Fry like pori arisi.

now in the kadai 1 tsp of oil , fry
Black pepper- 1tsp then
jeera - 1 /2 tsp, fry then
hing - 1/4 tsp
then red chillies - 8 fry in that oil
once all the items comes to room temperature, then grind into a fine powder.
for this salt it will consume only little.
u can store in the air tight container.
please try this and let me know.. if u want i can send the receipe of thuvayal

kugan98
24th November 2008, 09:23 PM
Selviem thanks for the podi recipe.
I will try and post the feed back.
Do please post your version of the thuvayal.
I am sure its nice to have different recipes.
Thanks.

kugan98
29th November 2008, 12:18 AM
[tscii]

CORIANDER TOMATO CHUTNEY

1 bunch coriander leaves
1 cup chopped tomatoes
1 cup chopped onions
3 pips garlic
5 green chillies sliced
1 sprig curry leaves
1 tsp mustard seeds
1 tsp urad dal
¼ tsp asafoetida
¼ tsp tamarind paste
2 tbs oil or less
Salt to taste
Little warm water

Method:

Heat oil in a pan, add the mustard seeds, urad dal,
Add in the curry leaves, green chillies and asafoetida.
Sauté for a minute.
Add in the onions, tomatoes, and garlic.
Sauté till the items become soft.
Lastly add in the coriander leaves, tamarind paste and salt.
Stir well till blended well.
Let it cool. Then put everything in a blender.
Blend it with a little warm water till thick.
Serve with dosa or iddli
You need no tempering for this chutney.


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kugan98
29th November 2008, 12:39 AM
Friends I will be away for about 2 weeks.
Please keep posting your feedbacks,
and your queries. I will be back soon.
Thanks. Kugan.

Selviem
14th December 2008, 09:35 AM
kugan, here is the receipe of kollu thuvaiyal, sorry for the delay, pl. try this and let me know.
kollu - 1 cup
red chilly - 4
garlic - 4 cloves
pepper corns - 1/4 tsp
coconut grated - 2 to 3 tblsp
fry all the above items one by one in oil , in medium fire. grind it will required salt, and extract of 1/2 " piece of tamarind.
this can be stored in fridge and it will stay for 3 to 4 days. it very well goes with hot steamed rice, idli, dosa, chappathi.

kugan98
22nd December 2008, 03:32 PM
Dear friends I am back from my trip.

Thanks Selviem for the togayal recipe.
I will try it out and post the feed back.

kugan98
22nd December 2008, 03:36 PM
[tscii]Sometime back, one of the hubber known as Zimmermann pmed a recipe to me. I completely forgot about that.
Since now I have tried her recipe, I will post the recipe and of course with the end result, the picture. Thanks Zimmermann for the nice recipe. I made the cutlet.


Fish pastries (instead Fish Cutlets which I have to deep fry)


Filling
1 can Jack mackerel (in water; the oiled one doesn't taste good)
1 big onion
4 green chillies
Curry leaves
200 ~ 300g potatoes
1/2 lime
Salt and pepper to taste


Cover
Deep frozen pie sheets/Puff/ Phyllo.
(The size differ from country to country; I used 12 sheets of 25x15 cm)
1 Egg

0. Thaw the pie sheets/Puff/ Phyllo.
1. Finely chop the onion, curry leaves and chillies.
2. Boil and skin the potatoes and mash them.
3. Drain the water from the fish can and make the fishchunks as well in to small pieces.
4. Mix 1.,2. and 3. and add salt and pepper to taste.
5. Finely add lime juice to the mixure and mix it well. The filling is ready.

6. Cut pie sheets in desired size. You can make any shape you like but the easiest is to make triangle pastries from square pie sheet.
7. Put suitable amount of the filling in the center and glue the cover with egg white. For deco, press the edge together with a tipp of a fork.
8. Place the pastries on a baking sheet with enough space in between.
9. Apply egg yolk on the top.
10. Bake them at 170°C Oven for about 15 mins. (If the top is golden brown it's done)


For fish cutlets, The filling is made in to small balls and covered first with egg and then bread crumbs. Deep fried in oil until it is golden brown.



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Selviem
23rd December 2008, 12:43 AM
hi,
welcome back to the thread.

kugan98
23rd December 2008, 06:46 PM
Thanks Selviem for your warm welcome.

I tasted a different type of ghee rice while I was in India.
I am posting the recipe here. Thanks.

kugan98
23rd December 2008, 06:48 PM
[tscii]

GHEE RICE

Ingredients:
1 ½ cups basmati rice, washed and soaked for 30 minutes
2 ¼ cups of water ( depands on the rice )
2 bay leaves
1 tsp cumin seeds
2 inch cinnamon stick
5 cardamom pods crushed lightly
5 cloves
½ tsp coarsely ground black pepper
1 ½ tbs of ghee
Salt to taste
Few fried cashew nuts
Finely chopped coriander leaves

Method:
Heat ghee in a pot. Add the cumin seeds, let it crackle.
Lower the heat and quickly add all the other spices.
Stir for a minute.
Add the rice plus the water, add in the salt and bring
To a boil over a high heat. Then reduce the heat to the lowest
Setting and cover the pot partially until the foam subsides.
Then cover the pot and cook until the rice is done.
About 10 to 15 minutes. Do not stir the rice while it cooks.
Remove from heat and let the rice rest undisturbed for about 5 minutes.
Transfer to a serving plate , garnish with the fried nuts and coriander.
Serve with any kurma.

Note: you can cook this in your rice cooker too.


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Selviem
1st January 2009, 03:35 AM
Hi friends,

wishing u all a VERY VERY HAPPY NEW YEAR

WISHES FROM SELVI

kugan98
1st January 2009, 05:53 AM
WISHING ALL MY FRIENDS A VERY HAPPY NEW YEAR.

suvai
2nd January 2009, 07:42 AM
Happy New Year Kugan & all hubbers!!!!

kugan98
5th January 2009, 05:54 PM
[tscii]Well a non veg recipe.


LAMB CHOPS

Ingredients:
10 lamb chops
1 big onion chopped
1 sprig curry leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chillie powder
½ tsp pepper powder
½ tsp tumeric powder
¼ tsp garam masala
1 tbs lime juice
Salt to taste
2 tbs oil
4 cloves
4 caradamom pods
1 small cinnamon stick

3 eggs
1 tbs all purpose flour
Little pepper powder
Little salt

Method:
In a pot cook the lamb chops with 1 cup of water, cloves, caradamoms,
Cinnamom stick and salt.
When cooked remove the chops and reserve the stock.

Heat oil in a large pan, add the onions and curry leaves. Sauté them well. Add the ginger and garlic paste fry well.
Now mix the chillie powder, tumeric powder and black pepper powder
To the stock. Add it to the pan and cook it well. Let the gravy thicken.

Now add the cooked chops and mix well so that the spice is coated well.
Careful not to break the chops. Now add the lime juice and the garam masala. Stir carefully and remove. It can also be served like this. OR

Beat the eggs, add the flour , pepper powder and salt.
Dip each chop in the batter and shallow fry in a non stick pan.Serve hot.


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Selviem
5th January 2009, 11:31 PM
Health cheese parotta
----------------------

Whole wheat flour - 1 cup
maida- 1/4 cup
salt to taste
2 tblsp of finely chopped coriander leaves.
sufficient milk to knead . (either we can knead the atta with full milk or 1/2 milk and 1/2 water).
Knead the atta on the above apply a tsp of oil cover and keep it aside for 30 minutes.

Stuffing:
--------

1/2 cup of Grated cheese (it can be low fat grated cheese or cheddar cheese) of ur choice.
green chilly - 2 medium size
ginger - 1/2 "
Grind coarsely greenchilly and ginger
Now mix ground paste, grated cheese, 1/4 tsp of chaat masala power (optional) nicely with the hand.

Now prepare parotta like thick and keep the stuffing , close like a bag, and again roll it. Now heat a tawa and cook the parotta in a slow fire till both the sides are slight brown. U can use margarine, butter or ghee according to ur wish.

This can be served with some non-veg kuruma or raitha.

Selviem
5th January 2009, 11:35 PM
Green Chutney
-------------

Fresh parsley leaves - 1 bunch
fresh coriander leaves - 1 bunch
fresh pudhina leaves - 1 bunch

Wash the leaves nicely and keep it aside. Now in a pan add 1 tsp of oil, fry 4 green chillies, 2 tblsp of urad dhal, 4 garlic cloves, 1/2 " ginger
All the above ingredients should be fried one and by one and keep aside. now fry 1" piece of tamarind and fry the leaves. when it comes to the room temperature, grind it to a smooth paste with required salt. This can be stored in the fridge for 3 to 4 days.

kugan98
6th January 2009, 12:04 PM
Selviem welcome to Kugan's Kitchen.
I am very very happy that you are contributing to this thread.
This is not my thread alone. It's every one's thread.
I would be happy if more hubbers come forward and contribute.

Thanks Selviem for your recipes.
I am sure I can look forward for more healthy recipes from you.
Love Kugan

kugan98
6th January 2009, 12:05 PM
[tscii]

SHEPHERD”S PIE INDIAN STYLE

Ingredients:
600 grms ground lamb ( I used chicken)
2 tsp ginger paste
2 tsp garlic paste
1 tbs oyster sauce
Marinate the whole thing for an hour

1 1/2 tbs tomato sauce
2 tbs ground onions ( or chopped very fine)
1 tbs chillie flakes
½ tsp cumin powder
Salt to taste
1 tbs oil
2 tsp corn flour

5 US potatoes, these potatoes mashes well
2 tbs butter or little more
Enough milk to mash the potatoes to a spreading consistency
Little pepper
Little salt

Method:
Heat the oil in a wok, add the marinated meat, ground onions
Tomato sauce, chillie flakes, cumin powder and salt.
Cook on medium flame till the meat is cooked.
Then increase the flame and cook the meat dry.
Mix little water to the corn flour, add to the meat.
Cook and remove.

Boil the potatoes, peel the skin while hot, mash the potatoes fine
Using the butter, milk, pepper and salt.
Butter a baking dish, put the meat mixture in the dish.
Level it well. Now spread the potato mixture over the meat.
Then mark the top with a fork. (wavy lines will look nice)
Bake at 180 degrees until golden brown on top.


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kugan98
6th January 2009, 09:00 PM
[tscii]

CARAMEL PUDDING

Ingredients:
1 tin of evaporated milk ( Ideal or Caranation)
¼ tin of water from the same tin
4 eggs
¼ cup of sugar
1 tsp vanilla essence
Little nutmeg powder
¾ cup of sugar
1 tsp water

Method:
Heat ¾ cup of sugar and the teaspoon of water in a heavy pan
Over low heat stirring constantly, until sugar dissolves and
Comes to a golden colour.Pour the caramel into a 18cm container.
Tilt the container to coat the bottom

Mix eggs, the sugar well, add in the milk and the water.
Do not beat until frothy.
Filter the mixture, then add in the essence and the nutmeg powder.
Slowly pour into the container where you have poured the caramel.
Now using a water base, bake it for about 45 minutes at 350 degrees F.

Remove and cool for 30 minutes. Cover and refrigerate before serving.
To unmold, carefully loosen side of the custard with a knife.
Place a plate on top of the container and, holding tightly, turn plate
And container upside down. Shake the container gently to loosen custard. Caramel syrup will run down sides of custard forming a sauce


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Selviem
13th January 2009, 08:24 PM
Hi Friends,



என் இனிய பொங்கல் நல் வாழ்த்துகள்

அன்புடன்
செல்வி

suvai
14th January 2009, 08:56 AM
ellorukum enathu iniya Pongal Nal vazhthukal!!!

kugan98
14th January 2009, 10:30 PM
Wishing all my friends a very Happy Ponggal.

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Selviem
15th January 2009, 12:20 AM
Wow! what a nice picture of pongal panai.

selvi

Shanthy
17th January 2009, 12:16 PM
Dear Kugan

Wishing you and all the hubbers a happy and prosprous New year and a very happy thai pongal!!! Your pongal paanai in the picture is very nice.

We have vallarai keerai growing at home. I make a thuvayal by grinding green chilli, onion, coconut and the leaves. I add lemon juice and salt but it tastes a lille kachchal. Is there any way to make it a little more palatable? Please post any other recipes with vallarai if you have.
Thank you
Shanthy

kugan98
17th January 2009, 08:06 PM
Shanthy, thanks for your wishes and compliments.
Its nice to see responses in the thread.
otherwise its very boring, as I only post recipes.

Shanthy you are very lucky to grow vallarai in your house.
I think all of us should do. Its very good for memory.

You can make tuvayal, masiyal, make salad and also
add it in your chapathi flour and make healthy chapathi.


Tuvayal is the same, saute the onions, chillie, urad dal,
coconut and the leaves well. you can add tamarind or lime juice.
I will post the recipe as I do soon.

Please keep writing. Kugan.


A picture of vallarai .



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kugan98
17th January 2009, 11:13 PM
Vallarai salad

vallarai leaves
pineapple
onions
green chillies
vinegar or lime juice
sugar
salt

Method :

cut every thing fine, add enough sugar,salt and lime juice.
Its very tasty eaten as a salad.

You can omit pineapple and add tomatoes if you like.


Vallarai Masiyal
Cook little toor dal, with tumeric and green chillie.
Add the chopped vallarai leaves.
Make a seasoning with little cumin, mustard seeds
and urad dal. Add salt and remove.

Vallarai chappati.
Cut the leaves fine and add to the flour
before you knead. Roll into chapattis
and cook the same way.

Vallarai Drink.

Boil the leaves with rock sugar.
Chill and drink.

kugan98
18th January 2009, 08:05 PM
[tscii]This is also a disappearing dish from Chettinad

PAAL PANIYARAM

Ingredients:
½ cup raw rice
½ cup urad dal
1 litre milk from 1 coconut
Sugar enough to sweeten the milk
Few cardamoms crushed
Oil to fry
A pinch of salt

Method:
Soak raw rice and urad dal for 2 hours.
Add little salt and grind the batter to idli consistency.
Heat the milk, sugar and cardamom. Mix it well.
Do not let it boil, remove it from fire.
Heat oil, add the batter little by little.
It should form round balls.
Deep fry till golden brown.
Remove the paniyaram and drop it in a pot of cold water.
Strain it and add to the warm milk.
Let it soak well and serve it in a bowl.

Note: you have to grind the batter very fine.
Otherwise the paniyaram might burst while frying.


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Selviem
21st January 2009, 09:09 AM
hi kugan,
how r u? saw the paal paniyaram receipe, we also do the same. looking at the photo , is too tempting.

Selviem
21st January 2009, 09:15 AM
Quick receipe for kara panniyaram
---------------------------------

Left over appam batter, if u have idli/ dosa batter . then mix both the batters.
In a kadai, give tadka like as usual. oil, kadukku, urad dhal, kadalai paruppu. then u can add finely chopped onions, green chilles and red chillies according to our wish. Then add curry leaves. U can also add grated carrots, cabbage. saute for 2 to 3 minutes, little corainder leaves (optional).
transfer this in the batter mixture. If u want u remove the chillies now, so that it will not come in ur mouth.
Mix nicely. Here we are using the leftover batters, sometimes it will be too much sour, for that u can add 1/4 tsp of sugar so that the sour taste will not come.
Now in the kuzhi paniyara pan, u can make like kuzhi paniyaram. Kids will like this. This will be a good breakfast for the kids.

kugan98
21st January 2009, 02:05 PM
Selviem thanks for the kaara paniyaram recipe.
I serve these paniyarams with coconut chutney.
Its a nice change for breakfast.

Shanthy
21st January 2009, 03:43 PM
Hi Kugan

Thank you for the vallarai recipes. Vallarai chapathi is an instant hit in my home. Good suggestions. I didn't think of adding the leaves to dhal curry. Will try now. It is true that vallarai is very good for memory. Here in the garden centers they sell it as a healing plant for athritics. It comes up very well in summer but it just stays in winter.

Kara paniyaram sounds very nice and healthy. It is a good way to use the left overs.
Regards
Shanthy

sudha india
21st January 2009, 05:07 PM
Bay leaves endral enna? What is it in tamil?

(sorry if it is a very silly Q)

Shakthiprabha.
21st January 2009, 05:15 PM
Punnai marathu ilai, brinji leaves.

Dont u use it for veg biryani?

kugan98
21st January 2009, 06:37 PM
Shanthy thanks a lot for you kind feedback
and responses.
Feed backs like this inspire us to write more.
Please keep on writing.
Thanks again.

kugan98
21st January 2009, 06:56 PM
Sudha please do not feel bad to ask any questions.
I will answer you if I know.
Or I will ask someone and give you the answer.
I will be very happy that I am of use to some one.
I have posted the picture of the bay leaf.
I am sure you will reconise it after seeing the picture.
Thanks Sudha, feel free to ask anything.
Kugan

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kugan98
21st January 2009, 07:10 PM
Shakti madam, thanks for clearing Sudah's doubts.
Do please drop in once in a way to Kugan's Kitchen.

Suja Rajkumar
21st January 2009, 10:31 PM
Hello Kugan,
Tried your ghee rice. It came out very well. Thanks for posting the recipe. I have a request also. Can you please post the recipe for Coconut bun. It is like a bun stuffed with coconut, sugar and tutti fruti pieces. Thanks.

Suja

Selviem
21st January 2009, 10:45 PM
Parsely leaves thogaiyal
------------------------

parsely leaves - 1 bunch, take only the leaves wash it nicely drain the water and keep aside.
green chilly -2 medium size
urad dhal - 1 tblsp
garlic - 2 cloves
ginger - 1/4 "
tamarind pulp - 1 tsp
salt reqd.
in a kadai add 1 tsp of oil fry green chilly , urad dhal, ginger, garlic one by one and finally fry parsely leaves for 2 mins. then grind with tamarind pulp, salt. This is very good for health.
This can be kept in the fridge for 3 to 4 days. This can be applied in the bread and u can enjoy the chutney sandwich. Also, apply this chutney inside the bread, 1.arrange boiled potato slices.
2. potato , tomato and cucumber slices.
This is very good and healthy. This is very heavy breakfast.
People who are dietind can use wholemeal bread.
selvi

kugan98
22nd January 2009, 12:43 PM
Dear Suja, I am very glad that the ghee rice turned out well for you.
I have the recipe for the coconut bun.
I normally use coconut filling, and red bean filling and what we call in Malaysia as kaya. Its a jam made of coconut milk and eggs.

Suja I am going to hospital to be with my two nephews, who are undergoing sinus operations.
I will be back on monday. I will post the recipe with the picture
on monday.
Please keep writing. Thanks. kugan

kugan98
22nd January 2009, 12:46 PM
Dear Selviem thanks a lot for the healthy chutney.
I have not tried before. I will do it as soon as I come
back from the hospital.
Please keep on posting the healthy recipes.
Thanks Selviem.

dev
22nd January 2009, 12:49 PM
Kugan, how do we make the red bean filling?

sudha india
22nd January 2009, 02:06 PM
Thanks Kugan and Praba. Yes I did not know it is brinji ilai.

Is parsley leaves easily available ?

Selviem
22nd January 2009, 07:04 PM
parsely leaves is easliy available in abroad, i donot know in India. May be u can get in cities .
Also u can try the same receipe with coriander alone, pudhina alone or combination of both pudhina and coriander.
selvi

Selviem
22nd January 2009, 07:05 PM
hi kugan,
what happend to u, u have mentioned about hospital.
please take care.
selvi

Suja Rajkumar
23rd January 2009, 07:53 PM
Hi Kugan,
I hope your nephews feel better. There is no rush for the recipes. Please post when you are free. My prayers for their recovery.

Regards
Suja

suvai
25th January 2009, 06:50 AM
Hi Kugan!!!
Nala irukeengala? Happy New Year to u.

can u give a nice samosa (veg) filling....(south indian)
thanks in advance.
suvai

Selviem
25th January 2009, 11:53 AM
Kara chutney/mixed chutney
==========================
Dry red chilly - 4
Kadalai paruppu - 2 tblsp
urad dhal - 3 tblsp (white splitted)
sambar onion - 15
ginger - 1"
garlic - 4 cloves
tamarind - 1"
tomato- 2 med
salt reqd
in a pan add 1 tsp of oil fry the above ingredients one by one except salt. Firt grind both the dhals and chilly , coarsely without water. then add onion, ginger , garlic and grind with little water. Then add tomato, tamarind grind to a chuntey consistency. Mix with salt.
Now give tadka as usual with oil, kaduku, urad dhal, hing , curry leaves. mix the chutney nicely.
This is the basic recipe.
Now the variations i will give.
1. we can add coconut , 2 to 3 tblsp fry separately for a min in oil and grind with the above ingredients. If we add coconut u have to finish the chutney in 2 days. otherwise it will stay for 3 to 4 days.
2. we can also add the leaves like coriander, curry, pudhina. All one handful each, wash and saute in oil for 2 to 3 mins.
this will give a different taste.
3. Also any 2 leaves. curry - coriander/curry - pudhina/ pudhina- coriander. Each combination will give different taste.
4.. Also only one leaves we can use. Whatever it is wash and drain and then saute for 2 to 3 mins.
5. Also we can reduce the quantity of dry chilly and increase the quantity of ginger, this will give different taste.
This chutney is healthy, coz dhal, leaves is there, good for digestion, Everybody likes it.
This will goes very well with idli, dosa, uthappam, appam, idiyappam, rice roti, rice puri etc.
This can be done in huge quantity very easily.

kugan98
25th January 2009, 10:55 PM
[tscii]Suja thanks for the concern about my nephews.
They are fine.

Here is the coconut bun recipe that you requested.
Hope it comes out well for you.

COCONUT BUN

Ingredients:
Dough:

3 cups high protein flour
1 ½ tsp active instant yeast
¼ cup sugar
½ cup milk
½ cup warm water
1 ½ tbs butter
½ tsp baking powder
¼ tsp salt

Coconut filling:
1 ½ cups grated coconut
¾ cup brown sugar or palm sugar
½ cup water
1 tbs plain flour

Method: Dough
Combine the ingredients for the dough and mix well.
The dough needs to be somewhat supple for stretching.
(Add little more water if necessary )
Knead the dough until smooth and shiny.
Lightly oil a large bowl. Transfer the dough to the bowl.
Lightly oil the top of the dough, cover and let it double in volume
For about 1 to 1 ½ hours.

Coconut Fillings:
Mean while heat the water and the brown sugar. Strain for sand and
Things. Now heat again the syrup, add the grated coconut and flour.
Stir constantly until the mixture becomes soft paste.
Remove and cool.

Now punch down the dough and knead gently on a slightly
Floured surface. Portion the dough into 50 grms pieces.
Flatten each ball and fill with the completely cooled filling.
Seal the bun neatly. Rotate the bun until it forms smooth
Balls. Place each bun into a greased baking dish.
Cover the dish and let the buns rise again in a warm place.
It should be nearly double in size. It will take about 1 hour.
Now bake in a preheated oven for about 25 minutes at 190
Degrees centigrade.

Note: If yu like you can egg wash the buns before baking.


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kugan98
25th January 2009, 11:16 PM
Selviem you are a real saviour.
Thanks for posting recipes in my absence.
One more thanks for the healthy recipe with variations.
With your basic we can prepare so many varities.
Thanks again Selviem

kugan98
25th January 2009, 11:22 PM
Dev, here is the red bean paste recipe.
This was taught to me by my Chinese friend.

RED BEAN PASTE

Ingredients:
500 grms red beans soaked over night.
400 grms sugar
1 cup vegetable or peanut oil
1 tbs of plain flour

Method:
Clean and boil the beans on a medium heat.
Cook until the beans are very soft.
Strain the water from the beans and blend them
Into a puree in a blender.
Press the puree through a sieve, discarding the skins
Which will be left in the sieve.
( You can skip this step if you do not want a smooth paste)

Now place the thickened puree in a wok with the sugar.
Flour and oil.
Over a slow flame keep on stirring until it becomes a thick paste.
Stir and scrape vigorously, so that it does not stick to the bottom.
Remove from heat, cool and use as called for in the recipe.


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kugan98
25th January 2009, 11:48 PM
[tscii]Suvai, this is the recipe I use when I make samosa.

FILLINGS FOR SAMOSA

Ingredients:
300 grms potatoes boiled till cooked the diced
1 onion finely chopped
1 tbs steamed peas
1 green chillie finely chopped
1 tsp chillie powder
1 tsp coriander powder
1 tbs chopped coriander leaves
1 tsp lemon juice
½ tsp cumin
Little tumeric powder
Salt to taste
Little oil

Method:
Heat oil in a wok, add the oil and the cumin seeds.
Add in the onions and green chillie, sauté well.
Now add all the other ingredients, except the lemon juice
And coriander leaves.
Sauté on alow fire till dry. Add in the lemon juice
And coriander leaves. Remove and cool.


Fried samosas

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Shanthy
26th January 2009, 03:16 AM
Hi Kugan

Coconut bun recipe is nice. Can we use the same recipe for butter bun or sweet bun? Does it need eggs? Please post recipes for any variations of sweet bun or tea bun when you have some time.
Regards
Shanthy

kugan98
26th January 2009, 06:46 AM
Shanthy try this sweet bun.

SWEET BUN

Ingredient A :

500g high protein flour
25g milk powder
75g sugar
10g instant yeast
1 teaspoon bread softener
1 egg
1/2 teaspoon salt

Ingredient B :

250ml water
75g butter


Method :

1. Mix well ingredients A.
2. Add in water and knead till a soft dough is formed.
3. Add in butter and knead again till soft and elastic.
4. Divide the dough into 50g balls.
5. Shape the dough to your liking.
6. Leave to prove till double the size.
7. Bake in a preheated oven at 180 degree celcius till golden brown.
8. Once out of the oven, brush some butter on top.


Note: For butter buns you can reduce the sugar

You can add little mashed potato and do the potato bun.
I will post the recipe for the potato bun.
You can make cheese buns
Or scatter some dried fruits in the dough and make fruit buns.
Shanthy you can create different types of bread using the basic dough.

dev
26th January 2009, 09:55 AM
Kugan, thanks a lot for the red bean paste recipe... Hope to find read beans here in India...

BTW, is the method the same for making sweet corn paste tht's used in sweet corn buns?...

Suja Rajkumar
27th January 2009, 01:44 AM
Hello Kugan,
Glad to know your nephews are doing good. Thanks for posting the recipe. I have one question. What is high protein flour? Can you please clarify. Thanks again.

Suja

kugan98
27th January 2009, 07:35 AM
Dev I am sure you can get the red beans in India.
I remember buying in a super market In chennai.

I have not made it with corn. Maybe you can try the same method.
Just see that the the corn is not very young.


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kugan98
27th January 2009, 07:39 AM
Suja, high protein flour is normally used in bread making.
They also call it bread flour.
Usually you can get them in bakeries.
Or you can even use all purpose flour.
Try it with all purpose flour first.
See how they turn out.



High protein flour:
Bread flour is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. This is the best choice for yeast products.

Shelf Life: several months in a cool, dry cabinet when stored in a sealed container or if tightly wrapped, and up to one year in the freezer

dev
27th January 2009, 10:06 AM
Dev I am sure you can get the red beans in India.
I remember buying in a super market In chennai.

I have not made it with corn. Maybe you can try the same method.
Just see that the the corn is not very young.


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Kugan, any idea abt its tamil name?...

kugan98
27th January 2009, 02:00 PM
Dev in english it is known as red bean
kidney beans or adzuki beans.
In hindi it is known as rajmah
In tamil if I am not mistaken it is red karamani.
Sorry if I am wrong.
You ask for rajmah , its the bean.

dev
27th January 2009, 09:49 PM
oh, is rajmah = red bean!!!... All the while I'm of the opinion that red bean is a smaller bean!!!... something of the size of black eye bean!!!... if it's rajmah I can get it very easily here... Thanks for the clari Kugan...:)

suvai
29th January 2009, 05:10 AM
Hi kugan!!! epadi irukeenga???? new year ellaam nalabadi poikitu nu nambaren.

Sorry romba naal absent aagiten :-)

thank u for the samosa recipe.....the pic looks good.... naan try pannitu solaren taste epadi nu.....:-)

thx once again kugan
tc
s

suvai
29th January 2009, 05:14 AM
kugan...thailand la ppl eat this for breakfast...its called Khanom Krok....made out of rice flour & coconut milk or coconut itself not sure.....just chinna chinna appakuzhi la pottu suduvaanga & they used to sell it on vaazhai ilai....veryyy delicious & tasty too......IF u can get an authentic recipe....i would really appreciate....kidaikaleyna paravaa ileenga....no worries........thx......s

Thalafanz
29th January 2009, 06:45 AM
Thalafanz....ethanai thadavai paartheenga "thala"voda movie ya?

Hi Suvai, how r u??? Just saw this, I will PM u later. :)

Hi Kugan, how r u??? Thanks for the 'vallarai' pic on page 25. Without the pic, I wouldn't have recognised it. :oops:

Hi to to all Kugan thread visitors :)

superspiczy
29th January 2009, 11:27 AM
BRINJAL PACHADI

Ingredients:

4 Brinjals - washed and cut
2 Onions - Cut
Curry Leaves - Cut into small pcs
Mustard seeds
Cumin Powder
Fennel Powder
Tumeric Powder
Chilli Powder
Tamarind Juice
Salt
Sugar
Oil

Method:
Pour oil in a pan , Add in mustard seeds, onions, Curry leaves and stir fry till nice aroma. Add in the Cumin Powder, Fennel powder, Tumeric powder, Chilli Powder, brinjals and salt and let it saute. After 5mins, add in water and give it a good boil. Add in tamarind juice and sugar abit and stir well.




:lol: :lol: :lol: :lol: :lol: :)

superspiczy
29th January 2009, 11:36 AM
Kugan,

I was wondering if u will have the recipe for gulam melaka with coconut jelly. Have been searching for it. Please post it if u have

kugan98
29th January 2009, 05:03 PM
Suvai, I have asked my Thai friend for the recipe.
She makes beautiful khanom kroh with scallion toppings.
I will post it as soon as I recieve it.
Kugan.

kugan98
29th January 2009, 05:07 PM
Thanks Thalafanz for dropping by.
Please do visit when ever you have the free time.


Nov anneh, neegalum thaan.

Anbudan Kugan.

kugan98
29th January 2009, 05:11 PM
Superspiczy, thanks a lot for your nice recipe.
I will surely try it.
please keep posting all your favourite recipes.
Thanks again.
Kugan.

Itho unggalukku coconut jelly with gula melaka
recipe coming.

kugan98
29th January 2009, 05:23 PM
COCONUT JELLY WITH PALM SUGAR


Ingredients:
500ml water
159 grms gula Melaka, chopped roughly
3 teaspoons agar powder
1 pandan leaf, tied into a knot
300ml thick coconut milk
pinch of salt

1. Place water, gula Melaka, agar powder and pandan leaf into a pan and bring it to a boil.
2. Lower heat and simmer until agar powder is completely dissolves.
3. Remove pandan leaf.
4. Add a pinch of salt to coconut milk and pour it into the same pan.
5. Bring it to a boil and immediately remove from heat.
6. Pour jelly into a square container.
7. Leave jelly to cool and then chill in the refrigerator.
8. The jelly should separate nicely into 2 layers - a clear gula Melaka layer on the bottom and a coconut layer on top.


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Selviem
30th January 2009, 02:03 AM
Mixed Vegetable kadayal:
=======================

In a pressure pan put all the following ingredients:

Brinjal - 300 gms
Big onion - 2
tomato - 2
capsicum - 1 Medium size
green chilly 3
potato - 1 medium size
moong dhal - 1/2 cup (split yellow moong )
garlic - 2 cloves
tamarind - 1"
water - 1 cup
all the above vegetables should coarsely chopped. now close the pressure pan cook it for 3 whistles in slow fire.
Once the pressure is gone, mash it with the blender roughly. Donot make it to a fine paste. Now in a pan, add 2 tsp of oil, put kaduku, urad dhal, hing , one red chilly, curry leaves. Once it pops up, add the coarsely grind veg. mixture into this, then add turmeric powder and salt to taste. Once it comes to boil , remove and serve hot with idlis and dosas.

superspiczy
30th January 2009, 07:42 AM
Cool thanks kugan.. i will def try the recipe right away!

kugan98
1st February 2009, 12:19 PM
Selviem thank you very much for the mixed vegetable kadayal.
Its some thing different from the always coconut chutney and tomato chutney.
I tried it out and it was liked by all the members of my family.
Thanks again Selviem.

Here is the picture of the dish.

Mixed vegetable kadayal



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kugan98
1st February 2009, 12:43 PM
[tscii]

POTATO BREAD

Ingredients:
(A)
300 grms bread flour
35 grms sugar
¾ tsp salt
¾ tbs milk powder
2 tsp instant yeast

(B)
1 egg
135 ml warm water

(C)
60 grms finely mashed potato
30 grms butter

(D)
Custard:
15 grms custard powder, 15 grms sugar and 25ml milk.
Thoroughly mix them well.
Boil 225ml milk, add the mixture to the boiling milk.
Stir well until it thickens. Remove and keep aside.

Method:
Mix (A) well till well blended. Add (B) and knead to form a dough.
Add ( C ) , continue to knead to form a smooth dough..
Make the dough into a ball, put it in a bowl, cover and allow to prove for 45 minutes.
Divide the dough into several 30grms pieces.
Mould them into balls, and put them on a greased baking pan.
Cover and leave tp prove till twice the size.
Brush with egg wash if you like, then pipe the custard
To make a cross on top.
Bake at 180 degrees C for 25 minutes on a lower shelf of the oven.

Note: as the dough will be a bit sticky, put some flour on your hands before you start to make into balls.


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Selviem
1st February 2009, 07:08 PM
hi kugan,

the picture is good, u got exactly how i make. This is good for the children and elderly people. As u said, always coconut chutney is not good. For a change u can make this.
Also i have many receipes of chutneys can i post it whenever i get time.
selvi

suvai
2nd February 2009, 05:10 AM
Hi kugan!!!
Glad u have tasted Khanom Kroh......i too love it. Would surely try it when u post the recipe. Also could you ask your friend...there is another sweet that I used to buy it on the road side just in front of Thai Daimaru...not sure if that complex is still around....its brown in color...small round shaped balls deep fried....i know for sure there is no eggs in it as I always ask the same question before buying & wld get the same answer "no egg" :rotfl:
Will try to find out the name of it.....in the mean time....thks for yr efforts...selviem...that is a nice kadaiyal....:-)

suvai
2nd February 2009, 05:11 AM
what is gulam melaka plz?

suvai
2nd February 2009, 05:13 AM
[quote=suvai]
Thalafanz....ethanai thadavai paartheenga "thala"voda movie ya?

Hi Suvai, how r u??? Just saw this, I will PM u later. :)

hello thalafanzz.....epadi irukeenga???? romba naal kaanama poneengalaaa? thala ku secretary aagiteengalonu neenaichen ;-)
welcome back!!

Selviem
2nd February 2009, 06:25 PM
hi suvai
thank u so much for ur feedback. did u try that kadayal. if not plz try and let me know
selvi

kugan98
3rd February 2009, 02:46 PM
Hi kugan!!!
Glad u have tasted Khanom Kroh......i too love it. Would surely try it when u post the recipe. Also could you ask your friend...there is another sweet that I used to buy it on the road side just in front of Thai Daimaru...not sure if that complex is still around....its brown in color...small round shaped balls deep fried....i know for sure there is no eggs in it as I always ask the same question before buying & wld get the same answer "no egg" :rotfl:
Will try to find out the name of it.....in the mean time....thks for yr efforts...selviem...that is a nice kadaiyal....:-)

Suvai my friend has mailed me the recipe.
I am making it today, and will post with the pictures.
Will not look the same though.
Their utensil is different from our kuzi panniyara chattai.

As for the round shaped brown balls, she said one is made with sweet potatoes. (no eggs)
another she said its made with cottage cheese, that she said uses eggs. She will post the recipes soon.

As for the Thai Daimaru, it was built in Phrakanong in 1964.
They have closed shop in 2000.
In the plot now stands a large condominium.
Thanks Kugan.

kugan98
3rd February 2009, 02:51 PM
[tscii]
what is gulam melaka plz?

Suvai Gula melaka is made by making several slits into the bud of a coconut tree and collecting the sap. Then, the sap is boiled until it thickens after which, in the traditional way, it is poured into bamboo tubes between 3-5 inches in length, and left to solidify to form cylindrical cake blocks .

WHAT IS COCONUT SUGAR?
Good health with .Coconut Sap sugar
•Coconut sap sugar is derived NOT from the NUT but from the toddy / sweet coconut sap (or tuba)
•Sap oozing out from the inflorescence is collected ,The sap is boiled, and concentrated, to form granulated like sugar
•.Coconut sugar is 100% all-natural coconut sap with no chemicals or preservatives added
•It has natural 23% vitamin C and 4% calcium

Informations from the net.

Our local kuihs mostly use this palm sugar

PALM SUGAR


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suvai
4th February 2009, 05:51 AM
[quote="Selviem"]hi suvai
thank u so much for ur feedback. did u try that kadayal. if not plz try and let me know
selvi[/quote


Hi Selviem,
Will surely let you know once I try.
Thanks for the recipe.
s

suvai
4th February 2009, 05:55 AM
Hi Kugan,
Thank u so much for your quick responce. Hope the recipe she gave will turn out well.
I am very anxious to see the pic as well as the recipe itself.

Oh plzzz would love the recipe of the sweet potato orundais also plzzzz...:-)

Thai Daimaru poi Condos vanthidichaa....wow!!!

thanks also for explaining the meaning of gulam melaka....

suvai
4th February 2009, 05:55 AM
unga veetila enna samayal iniki kugan & selviem?
;-)

suvai
4th February 2009, 05:56 AM
Sawadee kah to your Thai Friend kugan...;-)

NOV
4th February 2009, 06:31 AM
Nov anneh, neegalum thaan..naa illaama eppadi? :D
eppa ellaam unga thread update aagudhO, appo ellaam vandhu paaththuttu thaan pOrEn. ;)

Selviem
4th February 2009, 10:21 AM
Hi suvai,
yesterday i made chapathi, palak panner, potato and cauliflower poriyal.
Always our meal (both lunch and dinner) is with salad and veg soup.
Also yesterday night we had our British partners for dinner with the family. They came for a meeting and i had to offer them dinner too.
So i made Idli, Pasiparuppu tiffon sambar, coconut chutney, kara chuntey.
Adai white pumpkin aviyal
Kesari
Salad and soup
Today wednesday, for lunch i am making Mackreal fish curry, with chapathi.
what r u cooking for lunch today suvai?
selvi

kugan98
4th February 2009, 08:46 PM
Thanks selvi for the menu list.
read pannum potheh moochi muduthu.

selvi please post your soups and salad recipes
when ever you have the time.
I need to shed few kilos.
Thanks, you are a gem.
Kugan.

kugan98
4th February 2009, 08:48 PM
[tscii]
KANOM KROK ( THAI COCONUT PUDDING )

This pudding is similar to our paal appam.
The only difference is they add different types of fillings.

Ingredients: bottom layer
1 cup rice flor
2 cups water
1/3 cup cooked rice
½ cup grated coconut
½ tsp salt.

Method:
In a blender , mix all the ingredients and blend until smooth.
Remove and let it ferment for about 3 hours.

For topping:
1 cup coconut thick cream
½ cup sugar
Little salt.
Mix every thing till the sugar is dissolved.
(you can add one of the fillings of your choice now)

Fillings :Optional, can use anyone of your choice.
1 scallion cut into small rounds
Boiled pumpkins, boiled taro
Chopped cliantro
Cream of corn

Method:
Heat the Kanom krok pan over medium heat, brush with oil.
Using a spoon add the bottom layer mixture into each hole.
To fill about 2/3 full. Wait for a moment, then pour about tsp
Of the topping mixture into each hole to fill it up.
Cover the pan with a lid and cook till it turns slightly brown,
And crisp around the edge.
Remove each cake and serve warm.
Usually the cakes are served as two, one placed on the top of the other.
Kanom kroh is especially delicious when hot with soft creamy centre
And extra crispy edges.

The picture which my friend sent.

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The one I made:
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kugan98
4th February 2009, 09:24 PM
[tscii]Suvai try this Malaysian brown fried kuih.

CEKODOK PISANG ( BANANA DROPS)

Ingredients:
3 ripe bananas mashed well
1 cup all purpose flour
2 tbs sugar
1 tbs milk powder
½ tsp baking powder
¼ tsp salt
Oil for frying.

Method:
Sift flour, milk powder and baking powder.
Mix the mashed bananas well with the sugar and salt.
Now add the dry ingredients to the banana and mix well.
The mixture must neither be too soft nor too hard.
( too hard sprinkle little water,too soft add little flour)
Heat the oil and scoop a little of the mixture using the end
Of your fingers and drop it gently into the oil.
Fry till golden brown.

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suvai
5th February 2009, 05:05 AM
Hi selviem!!
what a feast!! what a feast!!! you have prepared!!!
Bravo to u!!.....I am very interested to know "pasiparup tiffon sambar" what is that selvi? Is it regular sambar but instead of thuvaram parupu u added paasiparupu? Let me know plz.

I am sure your friends invited did great justice to what u had prepared for dinner...:-)

I made morekuzhambu(masala)....with cauliflr poriyal....jeeraga rasam & salad ofcourse....ohhh enoda fav...with appalam ( not fried...microwaved) lol...also made elumichapazha sadam for lunch. Sometimes i get into a frenzy to do a marathon in the kitchen with cooking....

:rotfl:

plz post yr chutneys/cauliflr & potato poriyal too. thanks in advance.

suvai
5th February 2009, 05:13 AM
Hi Kugan!!!
Thank u thank u thank u for the lovely recipe for kahnom kroh as well as both yrs as well as yr friends pic of the same.....brought back a lot of memories.....:-)
i have been trying to get this recipe for the longesttttt time.....thanks kugan for posting them......kindly say a big Krob khun maak kha to yr friend...:-)
If u do get that sweet potato urundais (thai) recipe....plz dont forget to post it for us too....

Kugan.....pat yrself twice on your back for the effort u take......also shows yr passion for cooking!!kudos to u!

Will surely try it & let u know.

the banana deep fried looks just like our appam.........thanks once again kugan for k kroh recipe.

suvai
5th February 2009, 05:23 AM
Nov anneh, neegalum thaan..naa illaama eppadi? :D
eppa ellaam unga thread update aagudhO, appo ellaam vandhu paaththuttu thaan pOrEn. ;)


athaaney Nov ilaatha hub ah?!!!....:-)
vaanga nov ngov....epadi irukeenga?

Selviem
5th February 2009, 09:04 AM
hello suvai,

Thanks for ur compliments, really kugan's receipes are too good, also all the receipes are new to me. But i cannot make her receipes at home, coz of our diet schedule i cannot try it. May when i invite guests, that time surely i will do. Pictures are making my mouth watery. Really she is taking too much effort.
Now the thread is becoming very interesting.
Surely, suvai i will share my receipes whenever i get time. i will send sambar, cauliflower&potato poriyal at the earliest.
take care
selvi

kugan98
6th February 2009, 01:07 PM
Suvai thanks for the compliments.
Please try the banana drops.
For appam we use rice flour.
This is all purpose flour.
You reciepe for the sweet potato has come.
My friend, she is a very busy business woman.
Infact we are her clients .
Its very sweet of her to post the recipes
inspite of her heavy schedule.
Kugan

kugan98
6th February 2009, 01:14 PM
Selviem thanks for your compliments.
I feel very proud that you take so much trouble
to cook healthy food for your family.
Mine is a joint family, have to cater for each's need.

Selviem i know posting recipes is not an easy job.
Have to take care of the family, at the same time
have to find time to come to the net.

When ever you find the time, please post your healthy soups
and salads. Also your way of making healthy gravies.
I am sure many will benefit from that.

Take care Selviem.
Kugan

kugan98
6th February 2009, 01:21 PM
Suvai, here is the sweet potato balls


SWEET POTATO BALLS (KANON KAI NOAK GRATA)

150 gms Sweet Potato
120 gms Wheat Flour
70 gms Starch Flour
150 gms Icing Sugar
1 Level Teaspoon Salt
75 ml Evaporated Milk
2 Teaspoon Bicabonate Soda
Oil for Deep Frying

Preparation
1. Clean and peel the sweet potatoes, steam until they are cooked and leave to cool. You can tell they are cooked by sticking a fork in them.
2. Mash finely, add the sugar and mix it in.
3. Mix the starch flour and bicarbonate and mix into the potatoes. Add the evaporated milk a little at a time and mix it in. You want the mixture to be a thick dough, add more or less evaporated milk to adjust the consistency. Leave for 1 hour.
4. Deep fry small balls of the dough in medium hot oil until cooked.

My friend's picture.


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kugan98
6th February 2009, 01:35 PM
[tscii] A simple garlic pickle.


GARLIC PICKLE

1 cup peeled garlic cloves
(cut garlic cloves length-wise if they are too big)
¼ cup lemon juice
Salt as required

To grind:
1 tbs coriander seeda
½ tbs fenugreek seeds
8 dried chillies
1 tsp cumin seeds
1 sprig curry leaves

¼ cup gingelly oil

Method:
Soak the peeled garlics in the lemon juice and salt
For two days.
Dry roast the grind ingredients.
Grind all the ingredients to fine powder.
Heat the oil in a pan, add the ground ingredients.
Cook until the spices are cooked and oil comes up.
Add in the soaked garlic lemon juice mixture.
Stir nicely till the pickle thickens.
Remove and let it cool. Store in glass bottle.



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kugan98
6th February 2009, 02:09 PM
[tscii]I had this dish in my relatives house.
it tasted different with the ground nuts.
So here is the recipe.


SPICY BITTER GOURDS.

3 medium sized bitter gourds.
½ cup tur dal boiled and mashed
¼ cup fresh ground nuts boiled till cooked
1 lemon sized tamarind make 2 cups extract
Salt to taste

To grind:
Roast on medium heat with little oil
5 dry red chillies
1 tbs channa dal
2 tbs coriander seeds
2 tbs of scraped coconut
A small piece of asafoetida


To temper:
1 tsp urad dal
½ tsp mustard seeds
1 sprig curry leaves.
1 tbs oil

Method:
Cut the bitter gourd into half length wise.
Remove the seeds and make slices of 1 cm thick.

Grind the cooled ingredients with ½ cup of water.

Heat the oil in a pan, add in the tempering ingredients.
Add in the 2 cups of tamarind extract.
Add the ground paste, cooked tur dal, boiled groundnuts
And the bitter gourd pieces.
Stir well and bring to boil. Add little water if the gravy is very thick.
Once the bitter gourd is cooked, taste for salt and remove.
Serve with steaming rice.



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Selviem
6th February 2009, 04:58 PM
hello kugan,

Ur receipes are making me mad, so much u r making and the pictures are reaaaaaallllllllllllly tooo good. hats off to u. Cooking is really art , i realise after seeing ur pictures. Surely i will try.

thanks for ur compliments. i will post my receipes in the thread. Kids will be at home for 2 days, once they r back to school i will definitely post.

take care
selvi

kugan98
6th February 2009, 06:49 PM
A small tip from my friend Superspiczy. She pmed me.
Thanks Superspiczy


Dear kugan,

Just to let you know that vinegar can be used for stir fry vegetables. Its actually black vinegar. Heaps of chinese use the
black vinegar and it tastes better than the white vinegar.

Cheerios,
Superspiczy

kugan98
6th February 2009, 06:52 PM
Thanks Selviem, eagerly waiting for your recipes.
Kugan.

Selviem
7th February 2009, 02:44 AM
Tiffon Sambar powder
---------------------
Kadalai paruppu - 1 cup
dry coriander seeds - 1 cup
Methi seeds - 1/4 cup
Dry red chilly - 25
In a pan put 2 tblsp of oil , in the slow fire fry the red chilly nicely. remove it and keep in a plate. Then in the same pan fry rest of the ingredients one by one nicely , remove it and let it comes to room temperature. Then grind coarsely in the mixier and store it in a air tight container to retain the freshness of the powder.

Preparation of pasiparru/toor dhal sambar for tiffon items:
-----------------------------------------------------------
Pasiparuppu / Toor dhal - 1 cup soak in water for an hour so that it can be cooked very easily in the pressure cooker.
While cooking the dhal, just add a drop of castor oil and 1/4 tsp of turmeric powder, this helps to cook the dhal very soft and it will not come out of the cooker.
In a kadai put 1 tblsp of oil then add kaduku, urad dhal, one red chilly, hing . once the kaduku pops up add sambar onions 10 to 15 (slit lengthwise), curry leaves- a few, one green chilly (slit lengthwise) fry for 2 to 3 minutes.
Now add the vegetables carrot - 1 medium size (finely chopped),brinjals -2 (finely chopped), fry for 4 minutes. Then add tomato - 1 big size (chopped coarsely), fry for 2 minutes. Now add the dhal water to this cover and cook for 5 minutes. Once the vegetables are cooked add the tamarind extract from gooseberry size of tamarind. Let it boil for a while, then add the required salt, turmeric powder. once it comes to boil, now add the cooked dhal, sambar powder 2 tsp. Check for the taste, if u need more of sambar powder then u can add another 1/2 tsp. Allow it to boil for 5 minutes, add some fresh coriander leaves, then the sambar is ready. This goes with pongal,idli,dosa, idiyappam, vada, uppuma , wheat dosa, ragi dosa, kambu dosa etc.

For rava dosa we used to make toor dhal sambar, for that slight variation is there. when we cook toor dhal, just add 1/2 cup of chopped yellow pumkin without skin. Then follow the above procedure, finally we have add 1tsp of jaggery. Then we get perfect hotel sambar taste.

Optional: If we like garlic smell, then we add 2 garlic cloves crushed , when we r doing tadka for sambar.

Also if we dont have carrot and brinjal, we can use finely chopped potatoes.

superspiczy
7th February 2009, 09:09 AM
Sweet and Sour Prawns

Ingredients:

Prawns - D Shelled
Pineapples - Chunks
1 Onion - Sliced
2 Tomatoes
1 Red Capsicum
Stalk of Spring onion - Chopped
1/2 tbsp of vinegar
2 tbsp Tomato Sauce
1 tbsp Chilli Sauce
1/2 tsp Sesame Oil
1/2 tsp Sugar
Cornflour
1 tbsp ginger and garlic pasteGinger and garlic paste
Salt

Method:

Marinate the prawns with 1 tbsp of cornflour, ginger and garlic paste and salt and fry it aside.

In a bowl, mix together the sugar, salt , vinegar, tomato sauce, chilli sauce and sesame oil with 1/2 cup water.

Heat oil in a pan, fry the onions, tomatoes and capsicum and add in the gravy mixture and bring it to a boil and add 1/2 tsp cornflour with 2 tbsp water and mix it well and add it into the stir fry . Season to taste and finally add in the fried prawns. Lastly garnish it with spring onion.

http://img509.imageshack.us/img509/7028/sweetnsourprawnsrf4.th.jpg (http://img509.imageshack.us/my.php?image=sweetnsourprawnsrf4.jpg)

kugan98
7th February 2009, 10:09 PM
Selviem thanks for the sambar podi and passiparupu sambar.
Many of my friends prefer to use passiparupu than tur dal.
They say tor dal is very gassy.
I will certainly try your sambar.
Thanks and keep on posting healthy recipes.
Kugan.

kugan98
7th February 2009, 10:13 PM
Superspiczy thanks for the prawns recipe.
Today I tried out your brinjal pachadi recipe.
Good as a side dish for rice.
I have posted the picture for you to see.

BRINJAL PACHADI



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kugan98
7th February 2009, 10:58 PM
[tscii]
ONION PAKODA

Ingredients:
2 medium red onions cut into thin strips
2 green chillies finely chopped
2 cloves garlic crushed
200 grms gram flour
200 grms rice flour
¼ tsp cooking soda
¼ tsp cumin seeds
¼ tsp aniseed
2 tsp chillie powder
Few curry leaves chopped fine
Few coriander leaves chopped fine
Salt to taste
Oil for frying

Method:
In a bowl mix the onions, chillies, garlic, cumin seeds, aniseed
Curry leaves, coriander leaves and salt.
Mix them nicely. Now add the two flours, cooking soda and chillie powder. Mix well with hands.
Heat 3 tsp of oil and add to the mixture. Mix well again.

Now divide the mixture into about 4 portion.
Take 1 portion into another container.
Sprinkle very little water and mix with your hand.
Heat oil in a wok. Take some mixture, press it with your hands
And drop it in the hot oil. Remove when they turn light brown and cooked. Continue with the other portions also.
Cool and store in air tight container.

Note: the mixture will become soggy if you sprinkle lot of water.
You should not sprinkle water and keep for some time, as the flour
Will soak up the water and the pakodas will not be crispy


ONION PAKODA

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suvai
8th February 2009, 06:14 AM
Hi Selvi,
I tried yr kadayal & it turned out good.
we had that with chapathi...thanks for yr tiffon sambar podi too....
Kugan....onga khanom krok recipe was just perfect....enkiteyum antha kuzhi paathiram ilai...but managed with aapa chati...lol....taste thaaney mukiyam......was good....thanks once again for the sweet potato recipe too...
good effort on both yr parts!!
thanks
s

kugan98
8th February 2009, 01:46 PM
[tscii]

SPICY PRAWNS

Ingredients:
5oo grams large prawns shelled and deveined
1 tbs tamarind, soak in 1 cup of water
1 tsp ginger, sliced thinly
1 sprig curry leaves
Salt to taste

To grind:
1 tsp coriander seeds
5 dry red chillies
¼ tsp pepper corns
1 tbs garlic slices
1 tbs ginger slices
5 small red onions
1/8 tsp tumeric powder

To season:
1 tbs oil
1 tsp mustard seeds
2 medium onions sliced


Method:
Coarsely grind all the ingredients in the grind section.
Heat a wok, add the oil, followed by the mustard seeds
Sliced onions and curry leaves.
Sauté nicely, now add in the ground paste,curry leaves,
Salt and tamarind water.
Stir nicely and let it boil. Now add the prawns, cover and cook
Till the prawns are cooked and the water evaporates.
Fry well and remove,serve with steaming rice.

The Spicy Prawns.

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kugan98
8th February 2009, 01:53 PM
Thanks Suvai, that I was of use to you.
Kugan98

Shanthy
8th February 2009, 02:44 PM
Hi Kugan

I had onion pakoda at a wedding feast yesterday and I was planning to send you a requst for the recipe. I am still suprised that you have already posted the recipe without it. Thank you.

Hello Selvi, tiffin sambar recipe is a good variation and looks very nice. Do we have to slightly dry roast mung dahl to get rid of the raw smell?
Regards
Shanthy

kugan98
8th February 2009, 03:15 PM
thanks Shanthy, do try out the pakodas.
Please drop in when ever you are free.
Also please post any recipes that you know.

Also try out Selvi's tiffin sambar.

Thanks. Kugan98

suvai
8th February 2009, 07:55 PM
Thanks Suvai, that I was of use to you.
Kugan98


enna apadi solliteenga that u were of use nu.......u r doing a good job & I should be thanking you nga....:-) take care & have a good day/nite...

Selviem
8th February 2009, 08:28 PM
hi suvai,
thanks a lot. we never tried kadayal with chapathis. In my aunt's house they have it with rice. let me try next time. I do make variety of dhals and veg kootu for chapathi. I will post some receipes at the earliest.
take care
selvi

Selviem
8th February 2009, 08:32 PM
Hi Shanthy,
Really tiffon sambar is too good. Kids likes it very much. U can try it. No need of frying the dhal. Just soak it for half an hour and then cook it in the cooker for a whistle, u have to add a few drops of castor oil and turmeric powder.so that the dhal will cook nicely . my mom will tell maligai poo pola malarinthu errukanum. then only it will be nice. if we cook like a paste then it doesnt taste nice.
try it and let me know. Best for rava pongal and rice pongal.
selvi

Selviem
8th February 2009, 08:34 PM
Hi kugan,
Thanks for ur compliments. Now the thread is too interesting. Ur prawn dish receipe looks interesting, i am trying it tomorrow. By evening i will let u know the result.
take care
selvi

Selviem
9th February 2009, 12:53 AM
Urappu Adai
-----------
Idli - 1 cup
Toor dhal - 1/4 cup
Soak separately for 4 hours. Wash dhal ,rice and keep aside to remove the excess water.
Grind dhal with Ginger - 1/2", dry red chilly -3 , hing- 1/4 tsp, saunf - 1/2 tsp with out water. If it is difficult to grind without just sprinkle water whenever it is needed.Do not grind like a paste. Grind coarsely like how we grind batter for masal/thavalai vada . Then grind rice coarsely, sprinkle water whenever needed.
Mix both dhal and rice batter together, add required salt, turmeric powder, chopped curry leaves, chopped coriander leaves, chopped onions(from 2 medium size onions), 3 tblsp of fresh grated coconut. Mix the batter nicely. Keep a kadai in the gas, pour cooking oil, to fry the adai. Take a lime size ball, flatten it in the greased plastic sheet , spread it thickly. When the oil is hot, fry like puris one by one, drop the flatten adai in the hot oil, it will come pluffy and then try for the otherside, when it is cooked remove it from the fire. Very fast it will cook, fire should not be very high.All the adai will come fluffy like puri, This adai is very diferrent in taste. Everybody likes it. We can coconut chutney as side dish for the adai.
We can keep this as a starter for the party.

Selviem
9th February 2009, 12:54 AM
correction:
-----------
In the above receipe urappu adai i mentioned by mistake idli - cup, please change it to idli rice - 1 cup
Sorry for the inconvenience.
selvi

suvai
9th February 2009, 04:25 AM
hi selvi.....never have i heard adai being made this way.......which area of the south is this recipe from.....just curious!....thks....s

Selviem
9th February 2009, 09:38 AM
hi suvai,
This is from tanjore district. u try this out, it is very very nice.

Selviem
9th February 2009, 09:52 AM
Milagu Roti
===========
Idli Rice - 1 cup
Soak rice for 4 hours, then grind it with the reqired salt in the mixier without water. Just sprinkle water whenever needed. Grind the batter to a smooth paste. Now remove it from the mixier, add to it coarsely ground Black pepper and jeera - 1 tsp , freshly grated coconut - 3 tblsp. Mix the batter with the hand, the consistency of the batter will be softer than the chapathi dough. (If u feel it is slightly loose, then keep in the fridge for 2 hours, so that it will become little tight. ). Keep kadai with oil in the gas , to deep fry the roti. Grease a plastic sheet, take a lime size batter and spread it on the sheet, flaten the roti to 1 cm thickness, then deep fry in the hot oil. It will come fluffy like puris, then turn it to the otherside. fry it for 2 minutes, then u can remove from the fire. For this kara chutney is the side dish.
This will not be spicy, coz of pepper-jeera this is good for digestion. This can also be a starter for the parties.
Plz try and let me know how it is.

Selviem
9th February 2009, 10:02 AM
Tomato kuruma:
=============
Tomato - 7 Big size
(Cut and blanch in the microwave for 9 minutes.puree it in the blender, strain and keep aside)
Onion - 6 big size, chopped
Garlic - 15 to 20 cloves chopped
Green chilly - 2 chopped
Coriander, pudhina leaves - reqd (chopped)
(Saunf - 1/2 tsp, khus khus - 1 tsp ,Coconut - 1/2 cup, grind to a fine paste.)
If khus khus is not available, then cashews - 4 , pottukadali - 1 1/2 tblsp with coconut and sauf grind to a paste.
In a kadai, add 2 tblsp of oil , put 4 cloves, cinnamon sticks, elachi - 3 , after 2 minutes, add onions, garlic, green chillies then fry for 5 minutes. The onion should not turn brown, then add coriander and pudhina leaves, fry for another 2 minutes.
Then add Red chilly powder - 1 tsp, coriander powder - 2 tsp, turmeric powder - 1/4 tsp, salt - reqd, fry for 3 minutes.
then add the tomato puree, cover and cook for five minutes. Now add the coconut paste, cook for another 5 mintues and remove from the gas , garnish with fresh coriander leaves. This curry is very thick with mild spice. This is best for pulka , chapathi, puri, appam.

superspiczy
9th February 2009, 01:18 PM
Hi kugan,

Its good to hear that u tried the brinjal pachadi.

Today i am going to try your coconut candy.
My boyfriend is bugging me for the candy. So i shall keep u posted with the updates

Superspiczy!

Selviem
9th February 2009, 06:13 PM
Sorakkai(Doodhi/lauki) Vada:
===========================
Doodhi - 2 cups peeled and chopped
Chana dal - 1 cup
Raw rice - 1/2 cup
Ginger - 1 tsp
Green chilly - 4
onion - 2 chopped finely
Curry leaves - few
Coriander leaves - few
Salt - reqd
oil - for frying
Wash and soak rice and dal together for 2 hours.
Grind rice,dal,green chilly, ginger to a paste, now doodhi and grind to a smooth paste. Now add onions, curry and coriander leaves to the batter, salt and mix well. Now heat the oil in a wok, drop a small portion of the batter in the oil like small bondas and deep fry in batches till golden brown and serve immediately. Can be served with green chutney or ketchup or coconut chutney. Good starter for the parties.

Selviem
9th February 2009, 06:18 PM
Breadcrumb Halwa
================
Here is a simple desert, liked by kids . Can be made with the ingredients available at home.
Bread crumbs- 100 gms (can make bread crumbs with the fresh bread available at home )
ghee - 50 gms
milk - 500 ml
sugar - 200 gms
elachi powder - 1/2 tsp
cashewnuts - reqd chopped
raisins - reqd.
saffron - a pinch
Heat ghee in a thick bottomed pan. Add breadcrumbs and stir for 2-3 minutes. Add milk and then sugar. Allow the milk to boil, reduce the flame and let the liquid evaporate. Add the elachi powder and mix it nicely. Turn off the flame and garnish the halwa with cashewnuts, raisins and saffron.

Selviem
9th February 2009, 06:22 PM
Sweet potato halwa:
==================
Sweet potatoes - boiled , peeled and mashed - 250 gms
sugar - 1 cup
ghee - 5 tblsp
elachi powder - 1 tsp
cashew nuts - reqd
Heat ghee in a thick bottomed pan and saute cashewnuts till golden brown. Drain and keep aside. In the same pan, add sugar, mashed potatoes, elachi powder. Keep stirring till the ghee begins to separate from the mixture. Garnish with cashews and it is ready to eat.

Selviem
9th February 2009, 06:27 PM
Spciy Pulao
===========
1 cup rice washed and cooked
3 tblsp of til seed, roasted
4 whole red chillies
curry leaves - reqd
black pepper corns - 1/4 tsp
Bengal gram (chana dal) - 1 tblsp
oil - 4 tblsp
mustard seed - 1 tsp
urad dhal - 1 tblsp
onion - finely chopped , 1
salt - to taste
Wash, sook and spread rice on a plate to cool. Dry roast red chillies, curry leaves, peppercorns and chana dal. Once it comes to room temp, grind along with til to a coarse powder. Heat oil in a large wok, add mustard seed, urad dal and fry till it splutter. Add onion and saute till brown , add rice and ground masala. Stir carefully to ensure that rice gets well coated in the masala. Serve it with papad and cucumber raitha.

kugan98
9th February 2009, 10:40 PM
Selvi, I was lost in the sea of your recipes.
Few are new to me.
Well I have to start trying one by one.
Thanks a ton Selvi.
Thank you very very much.
I know I can count on you.
You are one of the reason, why this thread
has become interesting. Thanks again.
Kugan98.

kugan98
9th February 2009, 11:34 PM
[tscii]
Another dish which I tasted in my friend's house.


MUSHROOM CURRY

Ingredients:
10 button mushrooms, tinned or fresh. Cut into quarters.
1 tbs gram flour
1 cup butter milk
1 tbs dried fenugreek leaves.
Salt to taste
½ tsp mustard seeds
Cooking oil
Little coriander leaves for garnishing.

To grind:
1 tbs coriander seeds
6 dried chillies
1 medium onion sliced
3 pips garlic
½ inch ginger
1/ tsp cumin seeds
1 medium tomato sliced

Method:
In a wok add 2 tsp of oil. Add all the ingredients for grinding.
Sauté nicely till the onions are soft.
Remove and cool, then grind to a fine paste.

In the same wok add 2 tsp of oil. Add the mustard seeds. Let it splutter.
Add in the mushrooms and the fenugreek leaves. Sauté nicely.
Add in the paste with little sprinkling of water.
Stir nicely over low flame till the mushroom is cooked.

Now add the gram flour buttermilk mixture. Mix nicely.
Add salt to taste, let the mixture simmer for 2 to 3 minutes.
Now give a good stir, remove from flame and garnish
With coriander leaves.

Note: you can add little more water if you think the gravy is thick.


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suvai
10th February 2009, 05:50 AM
Hi Selvi,
That spicy rice sounds good......new to me & interesting recipes u have.
Thanks for sharing,
suvai

between mrs mano's great recipes, kugan's & your's . ....also great...I am going to become an expert ....in cooking...:-)

Selviem
10th February 2009, 09:05 AM
hi kugan,
Thanks for ur compliments. I wrote the receipes which was enjoyed by my family. As u said the thread is very interesting day by day. So i am also forced to write some in the thread. I am not expert like u. U r looking very professional, so many new dishes u r giving. That is really good.
Also i tried prawns , everybody enjoyed it. We had it with chapathi. It is very yummmmmmmmmmy. I passed on the receipe to my friends.
take care
selvi

Selviem
10th February 2009, 09:08 AM
Hi suvai,
Thank u so much. Please try those receipes, whenever u get time. If we have interest in any field , really we will learn more in that and we will become expert. I am just sharing whatever i know. Please feel free to ask anything , we r ready to answer.
selvi

kugan98
11th February 2009, 02:17 AM
BANANA FLOWER KOOTU

Ingredients:
1 banana flower flower stalk
100 grms dal soaked and boiled till cooked.
1 big onion chopped
4 pips garlic smashed.
1 small piece of ginger cut fine
3 dried chillies cut into ' pieces
tsp mustard seeds
1 tsp cumin powder
tsp tumeric powder
1 sprig curry leaves
cup curds
salt to taste oil.

Method:
Mix the curd with a litre of water in a basin.
Remove the maroon coloured sheath of the flower.
Remove a bunch of florets at a time.
Remove the stamen and also the white pinkish petal.
Cut the florets into small pieces. Soak them in the curd, water mixture.
This is to avoid the flowers turning black.
Heat oil in a wok. Add oil, then the mustard seeds.
Add in the onions, garlic, and ginger .
Add in also the dry chillies and curry leaves. Stir nicely.
Mean time wash the flowers, once and squeeze out the water.
Now add the flower, cumin powder, and tumeric powder.
Stir fry nicely, add the cooked dal, salt and let the flowers cook.
Sprinkle some water if needed, otherwise the liquid in the dal is enough.
Remove from fire when cooked.


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kugan98
11th February 2009, 02:24 AM
Thanks Selvi, I am happy that everyone enjoyed
the prawn recipe.
Looking forward to your soup and salad recipes.
Thanks. Kugan98

kugan98
11th February 2009, 02:28 AM
POTATO TOMATO MASALA

Ingredients:
500 grms potatoes ( boiled and mashed roughly into small chunks )
3 big tomatoes chopped
2 big onions chopped
4 pips garlic minced
1 inch ginger minced
2 red and green chillies sliced long
1 tbs chillie powder ( more or less to your taste )
1 tbs coriander powder
tsp cumin powder
tsp tumeric powder
1 tsp lime juice ( more or less to taste )
1 tbs tomato puree
tsp mustard seeds
2 sprig curry leaves
2 tbs oil or a bit more
1 tsp sugar ( optional )
salt to taste
chopped coriander leaves

Method:
Heat the oil in a wok, add the mustard seeds.
Then add the garlic, and ginger and fry.
Now add the onions and saut till they turn slightly brown
Now add the curry leaves, tomatoes and cut chillies.
Stir fry till oil serperates and gets mushy.
Now add the potatoes and mix well.
Add salt, tomato puree and enough water to cover the potatoes.
Bring to the boil, and let it simmer, till you get the correct consistency.
Finally add the sugar and lime juice, and remove.
Decorate with chopped coriander leaves..


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sonu gopi
11th February 2009, 07:35 AM
Thanks Kugan for the Potato Tomato Masala. It looks so mouth-watering and I am already imagining having it with chapatis or puris..... :D

My daughter loves such preparations with her puris/chapatis....esp when she decides to go vegetarian on certain days. :thumbsup:

kugan98
11th February 2009, 12:17 PM
thanks Sonu Gopi for your comments.
I hope your daughter likes this dish.
Comments and feedbacks inspire us to write more.
Thanks again.
Kugan98

kugan98
11th February 2009, 12:59 PM
[tscii]
RED CAPSICUM CHUTNEY

Ingredients:

1 red capsicum or 200 grms capsicum chopped
1 onion chopped
6 red chillies cut into pieces
2 pips garlic sliced

1 tsp tamarind paste or more
2 tbs peanuts roasted, remove skin
1 sprig curry leaves

½ tsp jaggery (optional)
Salt to taste
Oil

Method:
Heat about 2tbs of oil, add the capsicum, onions
Red chillies and garlic. Roast till brown and soft.
Remove from heat and allow to cool.

Now in a blender add all the above ingredients.
Grind them together to a nice paste.
Add little water only if needed. ( I did not add)
Serve with idli or dosai.

If you like you can season with mustard seeds,urad dal, dry chillies
curry leaves and pour on top.


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suvai
12th February 2009, 05:31 AM
omg super ah iruku pic kugan......thanks....:-)

suvai
12th February 2009, 05:31 AM
intha chutney sweet ah irukuma kugan?

kugan98
12th February 2009, 06:49 AM
Thanks Suvai, I am just learning how to take nice pictures.

Suvai the chutney will not be very sweet
Only the sweetness of the capscium and peanuts.
Try it out for a change.
Thanks. kugan98

Selviem
12th February 2009, 10:13 AM
Parsely salad:
-------------

Parsely - 1 bunch, Remove the stem and clean the leaves , finely chopped.
Onion - 1 (finely chopped)
Tomato - 1 Remove pulp, finely chopped
Garlic - 2 cloves finely chopped
Otherwise, u can chop all the above ingredients in the chopper.
Broken Wheat - 1 tblsp (soak for 1 hour) and strain.
Instead of broken wheat we can also use brown rice soak for 1 hour , strain and coarsely grind in the mixer without water.
Mix all the ingredients and keep in the fridge. Before serving, in a small container add 1 tblsp of olive oil, little salt,little pepper powder, 1 tsp of lemon juice. Close the container shake nicely so that all the ingredients will mix nicely, then add this to the parsely mixture,
This is so healthy and the taste is too good.

Selviem
12th February 2009, 10:19 AM
Three bean salad:
----------------
Soak and boil White chana, black eye beans, kidney beans separately with a salt.
Take one full hand of each beans
tomato - remove pulp and cut in to small cubes.
cucumber - 1 cut into cubes
mix all the ingredients. No need of salt coz dhals are cooked with salt. just to add a flavour, we can add the herb thyme. Just sprinkle thyme on the top. Olive oil is optional.Mix nicely and serve.
This is a meal in the night. This is very healthy, nice proteins are there, so it will keep us away from the hunger. One bowl of salad and a glass of buttermilk is enough for the dinner. This is good for the weight watchers.

Selviem
12th February 2009, 10:22 AM
Hi kugan,
i had given 2 salads, please try this. Generally we dont do dressing for the salad for regular basis. For the party i do dressing without cream. If we need , then i prefer only lemon juice, salt - a pinch, olive oil.

Soups i will write at the earliest.

Selvi

superspiczy
12th February 2009, 04:29 PM
Kugan,

I badly want to make chicken rice. Please help me post the recipe if you have. Have also heard of Nasi Ayam Pengyet? Its Malay Chicken rice but they will deep fry the chicken and smash . It goes along with sambal chilli.

Superspiczy

kugan98
12th February 2009, 07:30 PM
Selvi, thank you very much for the recipes.
As I said before i need to shed few kilos.
Soups normally gives you a full feeling.
I will surely try them.
Thanks. kugan.

kugan98
12th February 2009, 07:40 PM
Try this version of chicken rice.


CHICKEN RICE

Ingredients
For the chicken:
1 chicken, cut off legs and neck
2 tsp sesame oil
1 tsp light soy sauce

For the rice:
3 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper

Chilli sauce:
10 fresh red chillies seeded, pounded
2 cloves garlic, pounded
6cm piece ginger, pounded
1 tbsp oil
1 tbsp lime juice
1/2 tsp salt
1 tsp sugar

Garnishing:
Spring onion curls
Coriander leaves
Cucumber slices

Method
For the chicken: Bring water to a boil in a pot (the amount of water should be just enough to cover the whole chicken). Put in chicken and cook for nine to 10 minutes.

Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

Hang the chicken up to air. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside.

For the rice: Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. Garnish with cucumber slices, spring onion curls and coriander leaves.

For the chilli sauce: Combine all the sauce ingredients together, mix well and add a tablespoon of chicken stock oil skimmed from the stock or soup.

Selviem
13th February 2009, 12:05 AM
Soup
----

In a pressure pan, put 1/2 tsp of ghee or oil.
add cinnamon - 2 ,cloves - 2 ,elaichi -2
then add one big size onion cubed or 10 small onions .
(small onions will be good), pudhina and coriander leaves - 1 handful each ,fry for 3 minutes. then add crushed ginger garlic - 1 tsp fry for 2 minutes, tomatoes - 4 roughly chopped, fry for 5 minutes.
now add 4 cups of water, pepper jeera coarsely ground powder according to ur taste. For thickening the soup we can add toor dhal/pasiparuppu/oats - 1/4 cup. when it comes to boil , add salt , turmeric powder.
cover and cook in the slow fire for 4 whistles.
This is the basic receipe for the soup.Then u grind it in the mixer, strain it in the soup strainer and ready to serve, Check for spice and salt . If it is needed we can add before serving.
Variations:
-----------
Tomato & carrot soup : tomato - 5 to 6 , carrot - 1
Brocolli soup : Basic receipe & brocolli florets, pasiparuppu for thickening
Drumstick leaves soup / palak : Basic receipe & drumstick leaves 2 hand ful and 1 cup thin coconut milk , toor dhal is for thickening.
Yellow pumkin soup : basic receipe & yellow pumkin - 2 cups chopped, pasiparuppu for thickening.
white and green pumkin / sorakai - basic receipe & vegetable, toor dhal for thickening.
Mix vegetable soup : basic receipe, tomato - 3 , mix vegetables - beans, carrot, cauliflower, green peas, cabbage and pasiparuppu for thickening .

These soups are filling. A cup of the abovesaid soup , bowl of salad, 2 toast (wholemeal bread). can help for reducing the weight.

kugan98
13th February 2009, 07:54 AM
Selvi, I think I must be troubling you a lot.
Sorry for the trouble.
Very good Selvi, basic soup with so many variations.
So daily its going to be a soup in my house for me.
Thank you, thank you Selvi.


I too will post one or two salads that I know.
Thanks. Kugan98

Selviem
13th February 2009, 09:53 AM
hi kugan,
not at all, i am pleasure to do this. My receipes are good for dieting. Pl. u also post ur salad receipes.
selvi

kugan98
13th February 2009, 07:16 PM
[tscii]
Moong dal sprout salad.


INGREDIENTS
• 2 cup sprouted moong dal
• 1 large, red onion peeled and finely chopped
• 1 large tomato, seeds removed and flesh chopped
. 1 cup cucumber chopped (remove the seeds)
• 2 tbs. fresh coriander leaves, chopped.
• 1-2 green chillies chopped
• A few mint leaves, must be tender leaves
DRESSING
• 1 tsp. good vinegar (could be malt or red wine or balsamic)
• Salt to taste
• Black pepper to taste
• 1/2 tsp. roast, coarsely ground cumin seed, optional

METHOD
1. Wash and drain the sprouts.
2. Place vinegar, salt, pepper, , cumin, in a small jar and shake well to make a dressing.
3. Place all salad ingredients in a bowl, pour dressing and mix gently.
4. Serve freshly made or chilled.


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kugan98
13th February 2009, 07:31 PM
[tscii]Another chutney.

BRINJAL CHUTNEY

Ingredients:
1 cup of sliced brinjals
10 dried chillies cut into small pieces
2 tsp channa dal or pottu kadalai
4 cashew nuts
1 big onion chopped
2 pips of garlic sliced
1 small piece of ginger chopped
1 tsp tamarind paste less or more
1 sprig curry leaves
¼ tsp asafetida powder
Salt to taste

For seasoning:
¼ tsp mustard seeds
½ tsp urad dal
1 dried red chillie cut into pieces
Few curry leaves
Oil.

Method:
Put a wok on fire, add little oil and fry the brinjals. Remove.
In the same wok, add little oil, add in the onions, dried chillies,
Channa dal, garlic, ginger, cashew nuts, curry leaves
And fry till nicely roasted. Add in the tamarind paste and enough
Salt.and the asafetida powder . Stir nicely and remove.
Let it cool nicely, then use a mixie and blend the mixture first.
Then add the fried brinjals and blend once.
Remove it to a bowl.
Heat a pan, add little oil, add in the mustard seeds followed
By the urad dal , dry chillie and curry leaves.. Season well
And pour over the brinjal mixture. Goes well with dosa and idli.


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kugan98
14th February 2009, 07:47 AM
[tscii]
RIDGE GOURD CHUTNEY

Ingredients:
2 cups tender ridge gourd chopped into ½” cubes
2 tbs grated coconut (optional)
4 green chillies chopped
2 tbs coriander leaves
2 small shallots
½ tbs tamarind paste (or to taste)
Salt to taste

Tempering:
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
1 red chillie broken
Oil

Method;
Heat ½ tsp oil and sauté the ridge gourd pieces
And green chillies nicely.
Then grind the cooked ridge gourd pieces with all
The other ingredients to a smooth paste.

Now heat a tsp of oil and add all the tempering ingredients.
Add tempering mix to ground chutney, mix and serve.


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kugan98
14th February 2009, 08:07 AM
[tscii]
RIDGE GOURD SKIN TUVAYAL

Ingredients:
1 cup ridge gourd skins cut fine.
2 tbs grated coconut
1 tbs channa dal (optional)
3 dry red chillie
3 pips garlic
2 small shallots
Little ginger
1 tsp tamarind paste
1 sprig curry leaves
2 tsp oil
Salt to taste



Method:
Wash the ridge gourd skin and drain the water.
Heat 1 tsp of oil, sauté the ginger, garlic, shallots
Red chillie and tamarind paste. Mix nicely.
Now add the ridge gourd skin and the coconut.
Stir fry nicely till the skins shrink a bit.
Cool well, then grind them fine with enough salt.
serve with steaming rice.


Ridge gourd tuvayal ingredients.

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Ridge gourd skin tuvayal

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superspiczy
14th February 2009, 11:21 AM
Kugan,

I tried the chicken rice for valentine's day and gave it to my boyfriend. He simply loved it... you are amazing kugan.

I roasted the chicken and it tasted better...
Thank you so much!!!

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kugan98
14th February 2009, 04:28 PM
Superspiczy, I am glad that you like the recipe.
i too at times will fry the chicken, for better taste.

Were you formally from Malaysia?
Your request for the another recipe, I have asked my friend.
She tells me that it is an Indonesian dish.
I will post as soon as I get it.

I am from India, I learned all these recipes after
coming to Malaysia.

Happy Valentime's Day to everyone.
Kugan98