PDA

View Full Version : Kugan's Kitchen



Pages : 1 2 3 [4] 5 6 7

kugan98
11th May 2009, 04:16 PM
My sincere thanks to Suvai and Dev.
Also Selviem. take care.
Please come often on this thread.
Thanks again. Kugan98

kugan98
11th May 2009, 04:18 PM
Thalafanz thanks for your mother's day wishes. We really apprecicate it.
Thanks Kugan98

Madhu Sree
11th May 2009, 04:19 PM
Friends I am sure you all must have guessed by now, yes our grandmother passed away on the 4th of May. She had a peaceful death.
She lived a full life untill she was 90 years old.
God bless her soul.

Thanks to everyone.
Kugan98

RIP :bow: :(
K, let god give u the strength :bow:
Take care... :|

kugan98
11th May 2009, 04:19 PM
[tscii] Well I did not want to bury myself in sorrow.
Here is my recipe.

PINEAPPLE RELISH

Ingredients:
300 grms pineapple chopped nicely
Salt to taste
Sugar if needed

To grind:
2 tbs coconut
5 red chillies
1 tsp cumin seeds
½ tsp aniseeds
½ tsp fenugreek seeds
1 tsp urad dal
2 tsp channa dal
2 tsp oil

To temper:
½ tsp urad dal
½ tsp mustard seeds
1 tsp oil
Little asafetida

Little spring onion for garnishing.

Method:
Chop the pineapple to small pieces.
In a pan heat the oil, and add the ingredients “to grind”
Roast them nicely and remove.
When cooled grind them into a fine paste using little water.

In a wok add the oil and temper with the ingredients
Given under “to temper”.
Add in the ground paste and sauté well.
Add little water and the chopped pineapple.
Simmer for about 10 minutes, stir until the pineapple
Is coated well with the paste.
Add salt and sugar to taste.
Remove and garnish with the spring onion
Goes well with chappati or as sandwich filling.


[html:f636132865]
http://img12.imageshack.us/img12/4695/img5248v.jpg
[/html:f636132865]

Nichiro
11th May 2009, 04:47 PM
Nichiro uncle thanks for your kind concern.
She went to the lotus feet of the Lord peacefully. Thanks again uncle.
Kugan98

Hello Ma,

I am very sad today. It must have been a very painful thing for you .
May God give her eternal bliss.

Nichiro

Suja Rajkumar
12th May 2009, 01:04 AM
Kugan,
Sorry for your loss. Take care.

Suja Rajkumar

suvai
12th May 2009, 06:37 AM
Kugan,

Deepest sympathies to you & all your family members.
Be strong at this trying time.

suvai

Thalafanz
12th May 2009, 06:46 AM
Kugan avargalukku,
My heartiest condolences to you, family memebers and relatives.
May you overcome all hurdles and let the time heals grieveness.

suvai
12th May 2009, 06:48 AM
thalafanz....:-) nalla irukeengala?

Thalafanz
12th May 2009, 06:51 AM
thalafanz....:-) nalla irukeengala?

Hhmm. I'm fine. Hope u r doing good. :)

kugan98
12th May 2009, 09:09 AM
Suja, Suvai and Talafanz thanks for your kind words. Thanks again. kugan98

kugan98
12th May 2009, 09:12 AM
[tscii] Please try this dish.

BOTTLE GOURD MASALA (SORAKKAI)

Ingredients:
300 grms bottle gourd peeled and cubed
1 medium onion chopped
2 tsp oil
Salt to taste
½ a cup of water

For masala:
2 tsp coriander seeds or powder
1 tbs toor dal
5 dry red chillies broken
2 tsp white sesame seeds
1 tsp aniseed
3 garlic pips

100 grms groundnuts roasted and ground coarsely
Little tumeric powder
Little asafoetida powder
Little coriander leaves for garnishing

Method:
Dry fry the ingredients for masala.
When cool grind to a little coarse powder. Keep aside.

Heat a wok with the oil. Add in the onions and sauté well till
The onions are lightly browned.
Add in the cubed bottle gourd, tumeric powder, and asafoetida
Powder. Stir nicely, add in ½ a cup of water.
Boil for about 5 minutes, until the pieces are cooked, but retain shape.

Add the masala powder and groundnuts powder to the cooked gourd.
On a low flame mix the gourd with the masala well.
The masala will absorb what ever excess liquid left.
If it is very dry, sprinkle some water.
Stir nicely, taste for salt, remove and garnish with the
Coriander leaves. Goes well with chappati, and rice.


[html:4bca2a0f61]
http://img12.imageshack.us/img12/461/sorakkaisubji.jpg
[/html:4bca2a0f61]

dev
12th May 2009, 10:56 AM
Friends I am sure you all must have guessed by now, yes our grandmother passed away on the 4th of May. She had a peaceful death.
She lived a full life untill she was 90 years old.
God bless her soul.

Thanks to everyone.
Kugan98

May her soul rest in peace...:bow:

Selviem
12th May 2009, 12:24 PM
kugan,
sorry to hear the news. my heartiest condolences to u and one and all in ur family. God will give u strength. take care.just back from the trip.
selvi

Selviem
12th May 2009, 02:14 PM
kugan,
can u please post me the receipes for mysore masala dosa and mushroom pepper gravy (for roti/chapathi)
thanks in advance
selvi

Shanthy
12th May 2009, 04:24 PM
Dear Kugan

Please accept my heartiest condolences.

Your grandma is a blessed soul that's why she didn't stay long after she lost her independence. Surely she is very happy now.

Take care.
Shanthy

superspiczy
12th May 2009, 05:33 PM
CARROT VADAI

Ingredients:

1 Cup of Urad Dhall (Ullunthu)- soak nite before & grind it the next day to a thick paste

3Tbsp- Rice Flour
5cm Ginger -minced
1 big onion-minced
1 Big Green Chilli-minced
1/2 Carrot- grated
4 curry leaves-chopped
Corriander leaves-Chopped
6-8 Peppercorns- pounded
1/2 tsp Baking Powder
Salt
Oil

Method:
Add all the above ingredients into the grinded paste and enough salt. Mix it well. Refrigerate for a hour. Heat a pan of hot oil. Scoop the batter with a spoon and drop it into the hot oil. Take a chopstick and make a hole in the centre of the vadai. Fry it till golden brown.

[html:5c5adc4564]
http://img16.imageshack.us/img16/4388/090520091179.jpg
[/html:5c5adc4564]
[html:5c5adc4564]
http://img12.imageshack.us/img12/1949/090520091181.jpg
[/html:5c5adc4564]

mayaa
12th May 2009, 09:52 PM
Dear kugan,

sad to hear the news.. may her soul rest in peace . may God bless u with all strength u need during this difficult time.

take care
Maya

kugan98
13th May 2009, 08:12 AM
Dear Dev, Selviem, Shanthy and Mayaa, thanks for your kind words.
Shanthy you are right, we employed 3 nurses to take turns to look after her. She was well except that she was bed ridden.
We could see her tears when ever the nurses cleaned her.
I was always by the side when ever she was fed or cleaned.
The nurse suggested we buy a ruffle mattress for her.
She looked at me and shooke her head.
The next day morning she was fine.
At 3.pm she started to slip, and before the ambulance came
she breathed her last in my arms at 4.pm.
I managed to whisper in her ears "Om Nama Shivaya" many times before the nurse confirmed that she is gone.
I think she gave up and did not want to fight to live.
She was a great soul. We all miss her alot.
Thanks. kugan98

kugan98
13th May 2009, 08:21 AM
Dear Selviem,
I have a mushroom pepper fry.
Also the mysore masala dosa.
Both the recipes I will post a bit later with pictures.
I will be done with the prayers this week.
So I will be free from next week.
Take care of your health Selviem
Love Kugan98.

Selviem
13th May 2009, 11:59 AM
kugan,
after reading ur message,tears came from my eyes. Really u r great. Sure god will give u and ur family members a good strength. we all r doing prayers for the same. take ur own time kugan to post the receipes, it is not at all urgent.
take care
selvi

kugan98
14th May 2009, 11:57 AM
[tscii]Try this tofu recipe.

MO PO TOFU

Ingredients:

200 grms firm tofu
75 grms deep fried tofu minced
1 tsp pepper corns powdered
1 tbs fermented black beans (pounded)
2 tsp of garlic finely minced
2 tsp of ginger finely chopped
3 shallots chopped
1 tbs light soya sauce
1 tbs tomato sauce
2 tsp chillie powder
2 tbs cooking oil
1 stalk of scallion chopped into 1 inch length
¼ cup water
A pinch of sugar (optional)
Salt to taste

Method:
Cut tofu into small pieces, drain the water and keep aside.
Heat up a wok, add in the oil, add the minced garlic, black bean paste,
And the minced fried tofu, stir fry nicely.
Now add in the shallots,ginger,light soya sauce,chillie powder,
and stir fry until aromatic.
Add in the tofu, tomato sauce,water. Stir gently to blend the tofu
With the sauce. Lower the heat and simmer for about 3 minutes
Until the sauce thickens. Taste for salt, add in the sugar, pepper
Powder and chopped scallions. Gently stir and blend well.
Dish out and serve hot.

Note: This dish calls for ground meat, I have substitute it with
Deep fried minced tofu.

[html:1d9adbc4e9]
http://img23.imageshack.us/img23/1218/img5102s.jpg
[/html:1d9adbc4e9]

kugan98
14th May 2009, 12:37 PM
[tscii]Selviem here is the mushroom pepper fry for you.
I did not want you to wait.
I think I have posted a mushroom curry before.
Please try both of them.
The mysore masala will come after the prayers.

MUSHROOM PEPPER FRY

Ingredients:

300 grms fresh button mushrooms (I used canned)
1 big onion chopped
2 tsps ginger garlic paste
¼ tsp tumeric powder
1 tsp tamarind paste
1 tsp mustard seeds
1 sprig curry leaves
2 tsp oil
2 tbs coriander leaves chopped for garnishing
Salt to taste

To grind:
1 tbs channa dal
5 dry red chillies broken
1 tsp black pepper or more if you like

Method:
Cut the mushrooms into small pieces. Set aside.
Dry roast the ingredients in “grind”
When cool, grind it into a fine paste using little water.

Heat a wok with the oil, add in the mustard seeds.
When they splutter, add in the chopped onions,ginger
Garlic paste and curry leaves.
Sauté well, add in the ground paste,tumeric powder
And the tamarind paste. Stir nicely, add little water,
Keep stirring on medium heat so that the paste does not
Stick to the wok. When the oil comes up, add in the mushroom
And mix nicely. See that the mushroom is nicely coated with the masala.
Remove when the mushrooms are cooked.
Garnish with the chopped coriander leaves.
Serve with steaming rice or chappati.


[html:f83b53a2f6]
http://img4.imageshack.us/img4/6041/img5310r.jpg
[/html:f83b53a2f6]

Selviem
14th May 2009, 07:09 PM
thank u kugan so much kugan. surely i will try and come back to u. take ur own time for mysore masala dosa.
tc
selvi

superspiczy
16th May 2009, 01:00 PM
Ondeh Ondeh (Glutinous Balls)

Ingredients
8-10 pandan (screwpine) leaves, cut into 3cm lengths
200g glutinous rice flour, sifted
Pinch of salt
1/2 cup boiling hot water
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt

Filling (combine):
100g gula Melaka or palm sugar
1 tbsp soft brown sugar
Method
Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.

Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.

Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.

Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.


[html:ef93801dea]
http://img21.imageshack.us/img21/1184/sl380202.jpg
[/html:ef93801dea]

superspiczy
17th May 2009, 06:31 PM
Jeera Rice (Cumin)

Ingredients:

2 cups of Basmati rice- washed & drained
2tsp Cumin Seeds
1 Cinnamon Stick
1 bayleave
1 onion-sliced
salt
2tsp Ghee (clarified butter)
4cups of water

Method:
In a pan, add in the ghee, onions, cinnamon stick & bayleaves and stir fry till golden brown. Add in the cumin seeds, rice and blend it well with the ghee. Add in 4 cups of water, salt and stir it well and coo it in the rice cooker. Garnish with fried onions and cilantro.

[html:20a5acfd40]
http://img36.imageshack.us/img36/8587/170520091202.jpg
[/html:20a5acfd40]

superspiczy
17th May 2009, 06:33 PM
INDIAN SALAD

Ingredients:

1 Carrot- Diced into cubes
1 Onion - Diced into cubes
1 Green Chilli- Diced into cubes
1 Tomato- Diced into cubes
1 Cucumber- Diced into cubes
Salt
3tsp Vinegar
A little water

Method:
In a bowl, add in the diced carrot, cucumber, onion, chiilies & tomtoes. Add in salt, vinegar & water and mix it well. Chill the salad in the fridge.


[html:222899ebf9]
http://img35.imageshack.us/img35/2910/170520091198.jpg
[/html:222899ebf9]

kugan98
17th May 2009, 07:35 PM
Hello Superspiczy, Thank you very much for all the recipes.
You seem to know all the Malaysian kuih-kuih.
As for the ondeh ondeh, I just add plain water to the flour.
Not boiling water, also only palm sugar.
Must try your method also.
Thank you very much Superspiczy.
Kugan98

superspiczy
18th May 2009, 06:38 AM
no worriez kugan.. anithin for you. That ondeh ondeh recipe was from a old malay aunty!! traditional way!! hehehehe

superspiczy
18th May 2009, 06:40 AM
kugan, I wan to make channa masala for the Puri...but i wan a real good recipe for the channa masala. Over here in brisbane.. I cant get the authentic way of making it... please help.


Superspiczy

kugan98
18th May 2009, 06:03 PM
No problem Superspiczy. I will post the recipe with the picture tomorrow. This recipe was given to me by my north Indian friend.
Its very tasty. So hold on untill tomorrow.
Kugan98

kugan98
18th May 2009, 06:07 PM
[tscii] There are many ways to do this puli inji.
This recipe belongs to my late grandmother.
All relatives will ask her for a small bottle of this inji puli.
She will always oblige everyone.
We made this for lunch for her prayers.


INJI PULI

Ingredients:

500 grms young ginger
500 grms fresh green matured chillies
500 grms tamarind
1 ½ cups of brown sugar or jaggery ( more if you like sweet)
5 sprigs of curry leaves
10 dry red chillies cut into pieces
2 tsp mustard seeds
¼ cup oil
1 ½ litres of water
Oil for frying
Salt if needed (usually tamarind has salt in it.)

Method:
Skin and slice the ginger and cut it into fine pieces.
Slit the green chillies into four and also cut into fine pieces.
Use 1 ½ litres of water on the tamarind and squeeze out the juice.
Strain it into a wok and boil it on low flame, till it thickens and the raw smell is no more.

Mean while put a wok on fire with oil.
Fry the finely cut ginger till it is lightly browned
Remove to a container.
Fry the green chillies till half fried. Remove it.
Now add the fried ginger and green chillies to the thickened tamarind juice. Add in the sugar and stir well.

Put a pan on fire, add in the ¼ cup of oil. Add in the mustard seeds.
When they splutter add in the curry leaves and the broken dry red chillies. Sauté nicely and add to the cooked tamarind juice.
Stir nicely, the consistency will look like jam.
Remove cool and store in glass jars.

Finely cut ginger and green chillies
[html:f074edf62a]
http://img43.imageshack.us/img43/8900/img5312.jpg
[/html:f074edf62a]

The Puli Inji
[html:f074edf62a]
http://img43.imageshack.us/img43/3843/puliinji.jpg
[/html:f074edf62a]

superspiczy
19th May 2009, 11:38 AM
kugan,

The inji pulli looks so mouth watering... i am drooling.. that will be a perfect fit for sambar... yummylious!!!

superspiczy
19th May 2009, 05:46 PM
[tscii]TAU GORENG (MALAY VEG DISH)

Ingredients
4 squares white tau kau (Tofu) Fried
a handful of beansprouts - scald in boiling water
1 small cucumber (peel and cut into small pcs)
Sauce
1/2 pc gula melaka chopped (50g)
1/4 teacup water
4 red chillies or chilli padis (Pound together)
8 shallots
½ teacup roasted peanuts (pounded finely)
¼ teacup assam juice
Salt to taste
½ teasp thick soya bean sauce - (Indonesian Kecap Manis)
Method
Shallow fry the tau kua and then cut into smaller pieces
Arrange the tau kua on a serving plate and top with the beansprouts, cucumber and carrots slices.
To prepare the sauce, put the gula melaka and water in a sauce pan and boil gently till the sugar is dissolve. Sieve and leave it to cool.
Mix the rest of the ingredients for the sauce together, then mix in the dissolved gula melaka (the sauce should be fairly thick)
Pour the sauce over the salad.

[html:29d5277096]
http://img528.imageshack.us/img528/1748/190520091217.jpg
[/html:29d5277096]

kugan98
19th May 2009, 09:30 PM
Thanks Superspiczy for your tofu recipe.
What happened to all our friends?
No comment from anyone.

I owe Selviem the mysore masala dosa.
It will come soon.

O.K superspiczy I am posting the channa recipe for you.
Thanks. Kugan98.

Nov, are you around?

kugan98
19th May 2009, 09:56 PM
[tscii]
CHANNA MASALA

Ingredients:
300 grms channa dal soaked over night
2 tomatoes chopped fine
1 big onion chopped fine
2 tsp ginger garlic paste
1 tsp chillie powder
¼ tsp tumeric powder
¼ tsp garam masala powder
1 tsp lime juice
1 bay leaf
2 tbs oil
Salt to taste
Little coriander leaves for garnishing.

To roast and grind to powder:
2 tsp coriander seeds
½ tsp cumin seeds
½ tsp pepper corns
1inch cinnamon stick
2 cloves

Method:
Boil the soaked channa dal with little salt till cooked.
Drain, take 2 tbs of the boiled channa dal.
Mash well and keep aside.

Heat a wok with the oil. Add the bay leaf, add in the onions.
Sauté well, add in the ginger garlic paste and fry for a minute.
Now add the chillie powde, tumeric powder and the ground powder.
Stir nicely, add in the chopped tomatoes, and about ½ a cup of water.
Cook till the oil serperates.
Add in the boiled channa dal with the mashed dal.
Add in the garam masala powder and mix nicely.
Cook for a minute and remove from the stove.
Add in the lime juice, mix well and garnish with the coriander leaves.
Serve with puri or bread.


[html:5c244f7622]
http://img526.imageshack.us/img526/2294/img5341.jpg
[/html:5c244f7622]

superspiczy
20th May 2009, 07:50 AM
Kugan,

Thank u so much for the delicious recipe! i am going to try it today. btw.. i was wondering.. is it ok if i can soak the channa like today itself to cook it today? please advise!!!

kugan98
20th May 2009, 12:29 PM
Well Superspiczy you will have to soak for about 6 hours for it to really swell. Then your cooking time will be short.
Thanks. Kugan98

superspiczy
20th May 2009, 12:45 PM
kugan,

i tried the channa masala!! its thumbs up!!! my bf loved it.. Thank you so much for the excellent recipe....

Superspiczy

NOV
21st May 2009, 05:38 PM
Nov, are you around?1-2-10 :D

kugan98
21st May 2009, 08:45 PM
The pleasure is all mine Superspiczy.
I feel very happy to hear that you liked the dish.
Keep posting your recipes Superspiczy.
Thanks again. Kugan98

kugan98
21st May 2009, 08:49 PM
Thanks NOV anna :lol:

kugan98
21st May 2009, 09:38 PM
[tscii] Dear Selviem here is the mysore masala dosa.


MYSORE MASALA DOSA

Ingredients:
For Dosa:
½ cup parboiled rice
½ cup long grained rice
½ cup urad dal
¼ cup moong dal and channa dal
½ tsp fenugreek seeds
Soak all the grains for about 6 hours. Grind to a fine paste and let it ferment for about 8 hours. The batter should be of medium consistency.

Red Chutney:
7 dry red chillies soaked
1 small onion
2 garlic pips
¼ tsp tamarind paste
Salt to taste
Grind all the ingredients to a spreadable paste and keep aside.

Potato Masala:
2 cups boiled and mashed potatoes
1 big onion chopped fine
2 tbs green peas (optional) I did not use
1 tbs ginger chopped fine
2 green chillies chopped fine
1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp tumeric powder
½ tsp cumin powder
A pinch of asafetida powder
Little curry leaves
Little coriander leaves chopped
Salt to taste
Add the tumeric powder, cumin powder, asafoetida powder and salt to the mashed potato and mix well.
Heat a wok with oil, add in the mustard seeds and urad dal. When the seeds splutter add in the onions, ginger, curry leaves, and green chillies. Sauté well, add in the mashed potatoes and stir fry well.
Lastly add in the chopped coriander leaves and remove. The mixture should be soft, not too dry nor too watery.

The Mysore Dosa:
Heat a dosa tava, spread the dosa batter, pour a teaspoon of gingelly oil around the dosa. When the dosa is a bit brown and cooked, apply the red chutney on the dosa.
Take a tablespoon or a little more of the potato masala and put it in the middle of the dosa.
Then fold the dosa into an envelope. Remove and serve with sambar and coconut chutney.


How to assemble the dosa.
[html:ccde701462]
http://img188.imageshack.us/img188/8286/img5345.jpg
[/html:ccde701462]

The folded Dosa
[html:ccde701462]
http://img188.imageshack.us/img188/4001/img5346.jpg
[/html:ccde701462]

suvai
22nd May 2009, 06:13 AM
Hi Kugan,
Channa looks very delicious. Will make it & then let u know.
Open mysore masala dosai looks yummy too...kaaramaa?..neenga kodutha alavu for chillies....if on a scale of 1 to 5 for spice meter where wld this be?
thx
s

Thalafanz
22nd May 2009, 02:14 PM
Greetings Superspiczy. What is Corriander leave??? What do we call it in Thamizh???
Pardon my ignorance. I'm not that good when it comes to cooking items and vegetables in English... :oops:

NOV
22nd May 2009, 02:15 PM
What is Corriander leave???malli thala

Thalafanz
22nd May 2009, 02:20 PM
What is Corriander leave???malli thala

Oh, ok. Thanks.

superspiczy
22nd May 2009, 06:13 PM
Hi there,

Yes corriander leaves are called Malli thalai... They also call it cilantro leaves..... which is also kotha Malli!!!

Superspiczy

kugan98
22nd May 2009, 09:20 PM
Dear Suvai, thanks for your comments.
Suvai I do not know anything about spice meter.
If you do not like kaaram, just apply little chillie paste.
You can consume the dosa without any sambar or coconut chutney.
Thanks Kugan.

kugan98
22nd May 2009, 09:55 PM
[tscii] My late grandma likes to make her vatral kulambu like a paste and keep it in bottles. When she wants gravy she will take 100ml of boiling water and add 1 or 2 tbs of the paste and would have instant vatral kulambu.
Or she will take steaming hot rice add a tsp of gingelly oil and a tbs of the vatral kulambu and mix it into the rice. We would have rice something like puliogara.
Here is the recipe.


VATHAL KULAMBU

Ingredients:
1 big lemon sized tamarind, soak in 3 cups of water
2 tbs of sundakkai vatral fried crisp in oil
4 garlic pips sliced (optional)
¼ tsp tumeric powder
1 tsp jaggery
A big pinch of asafetida powder
1 sprig curry leaves
½ tsp mustard seeds
½ tsp fenugreek seeds
3 dry red chillies broken
30 ml gingelly oil

To Grind:
1 tbs coriander seeds
½ tsp fenugreek seeds
1 tsp urad dal
1 tsp channa dal
6 red chillies more or less acc to taste
1 tsp rice flour

Method:
Squeeze the tamarind and extract the juice.
Dry roast all ingredients in “grind” and make into smooth powder.
Fry the vatrals in oil and keep aside

In a wok add the gingelly oil, add in the mustard seeds ,fenugreek seeds.
Add in also the curry leaves and broken red chillies.
Now add in the sliced garlic and fry till it is golden in colour.
Now add in the tamarind juice, let it simmer on low heat.
Add in the tumeric powder, salt and jaggery.

Stir once in a way, when the mixture becomes semi thick, add in the ground powder, asafoetida and the fried vatrals. Allow it to boil for another 10 minutes on medium flame till the oil floats on top and the kulambu becomes thick like a paste. Remove .


Note: You can add in any vatrals of your choice.
If consuming the same day you can add in ½ cup of shallots ½ fried in oil. If you want it in gravy form remove before the gravy becomes very thick.


The Vatral Kulambu Paste;
[html:0a5681a89e]
http://img41.imageshack.us/img41/2406/img5349.jpg
[/html:0a5681a89e]

Vatral Kulambu Rice:
[html:0a5681a89e]
http://img41.imageshack.us/img41/7378/img5350x.jpg
[/html:0a5681a89e]

superspiczy
23rd May 2009, 08:29 AM
Kugan,

You just read my mind.. hahaha.. i was about to ask u for vathal kulambu recipe.... thank u so much


Superspiczy

Shanthy
24th May 2009, 06:51 AM
Kugan and Superspiczy
Thank you for the lovely recipes. All the pictures are making me so hungry. Vathal kulambu recipe looks so versatile. Very handy for the busy people. How thoughtful our grandmas are? I will make it today.
regards
Shanthy

Selviem
24th May 2009, 06:33 PM
hi kugan,
today i made channa masala, it was so delicious, everybody enjoyed it. thank u so much for giving us a wonderful recipe. next i am trying mysore masala dosa tomorrow. anyway i will come back to u with the comments. Vathakulambu, looks attractive. How should we store that. do we need to store in the refrigerator or in the room temperature. please advice. As shanthy it is very handy. How long will it stay.
thanks kugan
selvi

kugan98
24th May 2009, 07:45 PM
Thanks Shanthy for your nice comments.
Please do try the vathal kulambu.
Thanks. Kugan98

kugan98
24th May 2009, 07:55 PM
Thanks Selviem, I am very happy that you liked the channa masala.
Selviem, normally we keep the paste in a bottle in the fridge, not the freezer.
As long as you use a dry spoon, it will not get spoiled.
Thats the reason why she does not use onions if keeping long.
The longest we have kept is a month in the fridge.
Normally we will finish it before a month.
Thanks. Kugan98

kugan98
24th May 2009, 07:57 PM
[tscii] This pachadi is loved by all in my family.

BRINJAL PACHADI

Ingredients:
2 large long purple brinjals.
1 onion finely chopped
2 green chillies finely chopped
½ an inch ginger finely chopped
½ tsp roasted cumin seeds
1 tbs lime juice or to taste
2 tbs thick coconut milk
1 tbs chopped coriander leaves
Salt to taste.

Method:
Apply oil on the surface of the brinjals.
Prick the surface of the brinjals with a fork.
Roast the brinjals on a flame or grill till its surface is charred and the whole brinjal is cooked. This gives a lovely smoky flavour.

Let the brinjals cool and carefully remove all the charred skins.
Mash the cooked brinjals with a fork or using your fingers.
Now add in the finely chopped onions, green chillies, ginger and cumin seeds. Add in the salt and the lime juice to taste.
Leave it in the fridge.
Add in the coconut milk and coriander leaves just before serving.
This dish is best consumed the same day.
It has a yummy tangy taste.


[html:a55327ae70]
http://img29.imageshack.us/img29/9645/img5227.jpg
[/html:a55327ae70]

Madhu Sree
25th May 2009, 02:28 PM
Katharikkai puli gosthu :slurp:

Ingredients:

Brinjal - 2 medium size
Onion - 1 medium size
Red Chilli - 4
Green chilli - 2
Tamarind - lemon size
Turmeric powder - 2 pinch
Mustard seeds.
Fenugreek - 1/2 tea spoon
Ginger - 1 small rubber size
Salt to taste

For Garnishing:

Coriander

Method:

Chop onion and ginger and keep it aside.

Cut red chillies and green chillies and keep it aside.

Wash the Brinjals and wipe it with a cloth. Apply oil to it.

Switch on the stove, put the fire to medium and grill the brinjal directly on the fire.

Juz watch out the brinjals turning black. Take it out from the fire and try to press the brinjals, it will be soft enough to mash. Like this you can ensure that it is cooked well.

Now take a bowl of water, and put the brinjals to it. Leave for 2 mins. Later on, peal of the skin and scoop out the inner part.

Meanwhile, heat a pan with oil. Add mustard seeds. After it pops up, add fenugreek + red chillies + green chillies and fry it.

If the fenugreek turns golden brown, put chopped ginger and fry for 1/2 minute and add chopped onion, fry till the raw smell goes out.

Add the mashed brinjal with tamarind water and mix well. Pour the tamarind + mashed brinjal content to the pan. Stir well.

Now add required salt and turmeric powder, mix well. Leave it for 5 mins.

Remove from fire. Garnish with coriander leaves.

Enjoy with rice upma or pongal.

Preparation time: Juz 20 mins [/quote]

Note: If you feel that the brinjals are juz half cooked and unable to mash, dont worry, remove the skin and juz grind it in mixer grinder, add the content to tamarind water and proceed. :)

Madhu Sree
25th May 2009, 02:31 PM
[tscii] This pachadi is loved by all in my family.

BRINJAL PACHADI


:D excellent receipe... Ippo thaan paakaren... :)
First half is same as tht of Brinjal gothsu... :cool2:

kugan98
25th May 2009, 02:42 PM
Thanks Madhu for your nice recipe.
I will definately try it out.
Good to have different types of ways of cooking.
Thanks again Madhu.
Kugan98

kugan98
25th May 2009, 03:21 PM
[tscii]
PINEAPPLE IN GRAVY

Ingredients:
300 grms sweet pineapple cut into small chunks
1 tsp tamarind paste
1 tbs jaggery or more to taste
¼ tsp tumeric powder
1 sprig curry leaves
½ tsp mustard seeds
1 tbs oil
1 cup of water or more
Salt to taste

To roast in little oil and to grind:
5 dry red chillies
2 tsp coriander seeds
2 tsp sesame seeds
1 tbs urad dal
½ tsp fenugreek seeds
¼ cup of coconut scrapings

Method:
Roast every thing in grind and grind it to a coarse powder.
Heat a wok with oil, add in the mustard seeds.
When they pop add in the curry leaves.
Now add in the pineapple chunks with the tumeric powder,
Tamarind paste, jaggery and the cup of water.
Add more water if you want more gravy.
Let it boil once. Add in the ground coarse powder with salt.
Let it boil again, taste for salt and sugar.
Simmer for a second and remove.
It goes well with ghee rice, or steaming white rice.


[html:a73e2003c4]
http://img30.imageshack.us/img30/888/img5109.jpg
[/html:a73e2003c4]

Selviem
25th May 2009, 11:08 PM
hi kugan
today i made ur vathakulambu without any vathal, it came out very nicely. thank u for giving a very tasty receipe.
selvi

kugan98
26th May 2009, 12:17 PM
Selviem I am vey happy that you like the vathal kulambu.
Thanks a lot for the feedback.
Thanks again. Kugan98

kugan98
26th May 2009, 12:21 PM
[tscii] Dear friends, I tried cooking chicken varuval with soya meal.
Nowadays they have meat,chicken, prawns and many more items in soya meal.
The dish turned out about 90% like chicken varuval.
Here is the recipe.

VEGETARIAN CHICKEN VARUVAL

Ingredients:
500 grms of the vegetarian chicken meat
1 onion chopped fine
1 tomato chopped fine
2 tsp oil
1 tbs lime juice
Little coriander leaves to garnish

To Grind:
1 tsp aniseed roasted
½ tsp cumin seeds roasted
½ tsp tumeric powder
2 tsp garlic paste
2 tsp ginger paste
1 tbs chillie powder
½ tsp pepper powder
1 tbs yogurt
Salt as needed

To temper:
1 onion sliced
3 dry red chillies broken into pieces
1 sprig curry leaves
1 small cinnmon stick
2 cardamoms
¼ tsp aniseeds
2 tsp oil

Method:
Grind together all the ingredients under to grind.
Marinate the vegetarian chicken pieces in the ground ingredients
For about 2 to 3 hours.
Heat oil in a pan, add the chopped onions and fry till golden.
Add in the chopped tomatoes and cook till oil serperates.
Now add in the marinated chicken pieces, sprinkle little water
And cook until done. See that it does not stick to the pot.

In another pan add the oil, when hot add the aniseeds, cinnamon stick
And cardamoms. Then add in the sliced onions, dry red chillies and curry leaves. Sauté nicely and pour it on to the cooked chicken meat.
Stir nicely and remove. Now add in the lime juice and garnish with
The coriander leaves.
If you like a oomph, you can sprinkle a ¼ tsp freshly ground pepper
On the cooked chicken, give a good stir and serve.

Note: You can use this recipe to cook real chicken


This is how soya chicken looks like:
[html:c1af8ca483]
http://img40.imageshack.us/img40/943/img5357pjb.jpg
[/html:c1af8ca483]


Vegetarian Chicken Varuval:
[html:c1af8ca483]
http://img40.imageshack.us/img40/1023/img5359.jpg
[/html:c1af8ca483]

dev
26th May 2009, 02:41 PM
kugan, can we use soya chunks for the above recipe?... do u think it'll turn out good... we don't get mock meats here...

Madhu Sree
26th May 2009, 02:43 PM
adhenna vegetarian chicken meat ... :confused2:

Selviem
26th May 2009, 03:45 PM
kugan,
i never seen vegetarian chicken meat, anyway i have to hunt for it.receipe seems to be quite interesting, can we do in soya chunks?

kugan98
27th May 2009, 05:17 AM
Dev, boil the soya chunks with little salt.
when cold squeeze out the water and wash it in water many times, to remove the smell.

Then mix salt ,chillie powder and tumeric powder. Soak them for half an hour, then semi fry the soya chunks.

Now follow the recipe for the chicken varuval.
Happy trying. Kugan98

kugan98
27th May 2009, 05:19 AM
Madhu, here they make different kinds of meat in soya. All are soya based and fully vegetarian. Kugan98

kugan98
27th May 2009, 05:22 AM
Selviem, do try out in soya chunks.
The next I am going to try mutton varuval in soya.
Also my children are pestering me to try
chicken drumstick with soya sheets.
Kugan98

Selviem
27th May 2009, 10:26 AM
kugan, that is really good. we dont get different kinds, we get only soya chunks. my kids love soya, let me try all ur receipes. i will tell my children this is healthy mutton.
selvi

superspiczy
28th May 2009, 05:55 PM
Kugan,

I think i have been hubbing way too much for this week that.. i actually dreamt of u n ur granny.. i dreamt that i came over to ur place and u thought me how to make murukku.... it was kinda hilarious. Ur granny was also talkin to me in the dream as she was making thosai....

I just wanted to share this with u .....

SUperspiczy

dev
28th May 2009, 08:46 PM
Kugan, sure will try & let u know...

kugan98
29th May 2009, 04:15 AM
Superspiczy, thank you very much.
I am glad that I came in your dreams.
That shows we are very close.
At least I taught you how to make murukku.
Thanks Superspiczy. Keep writing.
Kugan98

Thalafanz
29th May 2009, 06:14 AM
adhenna vegetarian chicken meat ... :confused2:

MS, here you can get any non-vege items in the form of vege (chicken, fish, mutton etc etc). They are all made of soya. Once cooked, one can't figure out if it's real chicken dish(for example) until get a taste of it.

swathy
29th May 2009, 12:24 PM
Katharikkai puli gosthu :slurp:

no picture for this exciting new dish :(

Madhu Sree
29th May 2009, 02:49 PM
Katharikkai puli gosthu :slurp:

no picture for this exciting new dish :(

okie I will post it ASAP... :D

kugan98
29th May 2009, 06:40 PM
[tscii] Try this Chinese fried rice.

CHINESE STYLE FRIED RICE

Ingredients:
250 grms long grained rice. Cook with little salt and cool it.
50 grms carrot cut in strips
50 grms beans chopped into small pieces
50 grams broccoli or cauliflower cut into small florets
50 grms cabbage sliced fine
½ a red bell pepper cut into strips

1 onion sliced fine
2 pips garlic smashed
1 tbs worchestershire sauce
1 tbs light soya sauce
A pinch aji-no moto ( optional)
1 tbs oil
Little pepper powder
Little spring onion for garnish

Method:
Heat oil in a wok, add in the smashed garlic.
Let it brown a bit add in the sliced onions.
Sauté well, add in the beans first, sprinkle little water
And let it cook a bit. Now add in the broccoli florets.
Stir nicely, now add in the carrots, cabbage and red pepper.
Stir again nicely, the vegetables must be crunchy.
Add in the soya sauce and worchestershire sauce.
Also the aji-no motto if using.
Turn the flame high, add in the rice and stir carefully so that the
Vegetables mix well with the rice. Taste for salt and turn off the flame.
Now add the pepper powder, give a good slow stir, remove and
Garnish with the spring onion.

Note: you can serve with cut fresh red chillies if you want heat.

[html:1ee53f2305]
http://img30.imageshack.us/img30/3966/img5380.jpg
[/html:1ee53f2305]

Madhu Sree
29th May 2009, 07:35 PM
Bajji Milagaai Saambar :slurp:

Ingredients:

Italian peppers(Bajji Milagaai)- 5
Tamarind Water - 4 Cups
Saambar powder - 2 and 1/2 tbs
Mustard seeds.
Urad dal - 1/2 tea spoon
Asafoetida
Salt to taste

To prepare pappu:

Toor Dal - 3/4 cup
moong dal - 1/2 cup

While keeping rice in the steam cooker, add another plate to cook paruppu, add toor dal and moong dal to the plate, add enough water, so tht the dal sinks under water.

After enough steam from cooker, switch off the stove and later on take out the paruppu plate and we could see the water being fully absorbed by the dal. Keep it aside.

Saambar:

Slice italian pepper into 2 halves, in which u will get 4 pieces for 1 italian pepper. Like wise Slice the rest.

For this saambar, strictly we have to use Urad dal for thaaliththal.

Heat a pan with oil, add mustard seeds. After it pops up, add urad dal and fry till golden brown.

Put the sliced italian peppers and fry for 1/2 a minute. Sprinkle little asofoetida powder.

Now pour tamarind water. Add saambar powder, salt and let it cook. Stir well, cook till it starts to thicken. If it becomes a bit thickened, simmer the stove.

Add 1 cup water in the paruppu/dal plate and stir well. Now add the dal to the saambar content. Stir well.

Juz let it boil for 1 minute and switch of the stove.

Preparation time: If dal is ready then it wud take about 20 mins

Note: This dish is very much different to taste when compared with other sambar variety, it is yummy. :slurp:

Suggestion: I also tried capsicum saambar, it was so different and yummy, follow the same procedure for capsicum saambar as well.

Madhu Sree
29th May 2009, 07:38 PM
[tscii] Try this Chinese fried rice.

CHINESE STYLE FRIED RICE


K, :cool2: excellent receipe as always :D

BTW, I dont have this sauce :arrow: 'worchestershire sauce'
Is there any other alternative... :huh:
Let me check if I cud get this brand over here. :?

Madhu Sree
29th May 2009, 07:43 PM
adhenna vegetarian chicken meat ... :confused2:

MS, here you can get any non-vege items in the form of vege (chicken, fish, mutton etc etc). They are all made of soya. Once cooked, one can't figure out if it's real chicken dish(for example) until get a taste of it.

:o okie :D

nalla velai indha maadhiri variety inga illa... :P
irundha enna maadhiri veg. lovers will find difficult :lol2:

Madhu Sree
29th May 2009, 07:45 PM
Madhu, here they make different kinds of meat in soya. All are soya based and fully vegetarian. Kugan98

Oh... is it vegetarian dish K...? Am confused again... :confused2:
Fine... :D

NOV
29th May 2009, 07:55 PM
All these vegetarian chicken, mutton, shrimp, fish etc are specially made for non-vegetarians. They are basically for meat eaters who need to be vegetarian on certain days.

These originated from Buddhist Chinese who are vegetarian on the 15th day of the month and some Taoists who are vegetarian on the Chinese Navarathri.

Born vegetarians will not have an appetite for this items simply because it will remind them of the very thing they want to avoid.

kugan98
30th May 2009, 04:19 AM
Nalla sonnenga Nov.
My late father-in-law simply hated this stuff.
He was a vegetarian.

kugan98
30th May 2009, 04:25 AM
Thanks Madhu for your nice recipe.
If you can please post pictures of your dishes.
I am sure many would love to see.


Madhu, I am sure it will sell like hot cakes
if you can get these vegetarian items in India.


I have to ask Nov and set up a business
partnership in India :lol:

Kugan98

suvai
30th May 2009, 08:47 AM
Hi Kugan!!
Never thought of adding worchestershire sauce to fried rice....i must try that sometime...thanks.....s

NOV
30th May 2009, 09:18 AM
I have to ask Nov and set up a business
partnership in India I'm very sure it will be a flop. :lol:
Why? Because our vegetarian spread is so much more delicious that nothing can replace them.

Whenever I am in TN, most of the days I remain vegetarian without realising so. :D

Oh, btw these mock meat are made of not only soya but also mushrooms, textured vege protein and yeast extract.

dev
30th May 2009, 12:30 PM
MS, bajji milagai sambar...:slurp: I 've tried capscicum sambar & it was very flavourful & yummy...Bajji milagai try panninadhu illai...will try it sometime...

Madhu Sree
30th May 2009, 01:48 PM
Thanks Madhu for your nice recipe.
If you can please post pictures of your dishes.
I am sure many would love to see.

Will definetely post pictures from next receipe :D



Madhu, I am sure it will sell like hot cakes
if you can get these vegetarian items in India.

okie :D



I have to ask Nov and set up a business
partnership in India :lol:

adhu seri... :lol2:

Madhu Sree
30th May 2009, 01:49 PM
MS, bajji milagai sambar...:slurp: I 've tried capscicum sambar & it was very flavourful & yummy...Bajji milagai try panninadhu illai...will try it sometime...

:thumbsup: do try... it is so yummy...
ya capsicum saambar is my fav... :slurp:
and now bajji milagaai saambar also :redjump: :D

mayaa
30th May 2009, 02:54 PM
Very well said Nov...

being vegetarian.. I dont like to eat all those mock meat items.. but my non veg. frenz loves to eat them :)

kugan98
30th May 2009, 07:47 PM
Nov you are right. Most of the days we are vegetarians.
We only cook non-veg on a sunday, or if there is an occasion.
As for now we are vegetarians for a year.
Hope to continue with that.
Thanks Kugan98

kugan98
30th May 2009, 07:49 PM
[tscii]O.K still in the subject of soya beans, I make my own soya milk and curd. Good source of protein. Try it out.

SOYABEAN MILK

Ingredients:
3 cups soya beans soaked for about 8 hours.
A bunch of pandan leaves
2 litres of water, more little if you like

For syrup:
300 grms sugar
Few pandan leaves
½ cup water

Method:
Wash the soaked beans in few changes of water.
Some like to squeeze out the skin of the beans.
Separate the beans into 3 batches.
Add equal amount of water and grind till fine.
Squeeze out all the liquid with a piece of muslin cloth.

To make soyabean milk the exact amount of water added is not so important.
Put the milk in a large pot filling just about ½.
Add the pandan leaves tied in a knot.
Slowly bring to a boil. It tends to foam and overflow.
Make sure the fire is low and you are there watching the process.
Boil for about 20 minutes, so that the raw smell goes.
Remove and cool.

For the syrup:
Simply melt the sugar in the water, with the pandan leaves.
Filter into a container.

Serve hot with syrup or cool it in the fridge.

Note: What I do with the fibre of the ground soya bean.
I add little all purpose flour, little chopped onions,
Little chopped green chillie, little chopped coriander leaves.
Add some salt and fry it as pakodas.
Goes well with chillie or tomato sauce.

The dry soya beans.
[html:d7b086d87c]
http://img46.imageshack.us/img46/6580/img5396.jpg
[/html:d7b086d87c]


The soya bean milk.
[html:d7b086d87c]
http://img46.imageshack.us/img46/8439/img5393.jpg
[/html:d7b086d87c]

kugan98
30th May 2009, 07:59 PM
[tscii] Now for the soya bean curd.

SOYABEAN CURD

Ingredients:
3 cups soya beans soaked for about 8 hours.
A bunch of pandan leaves
3 tbs corn flour
1 tbs gymsum powder (calcium sulphate)
2 litres of water

For syrup:
300 grms palm sugar
Few pandan leaves
¼ cup water

Method:
Wash the soaked beans in few changes of water.
Some like to squeeze out the skin of the beans.
Separate the beans into 3 batches.
Add equal amount of water and grind till fine.
Squeeze out all the liquid with a piece of muslin cloth.
For bean curd the milk should be only 2 litres.

To make the beancurd, mix the corn flour and gymsum
Powder with 1 cup of water in a container.
Meanwhile boil the soyabean milk in a pot.
When the milk has boiled for 20 minutes,
Remove the pot and pour the boiling milk into the
Container where you have mixed the 2 powders.
Pour the milk from a height of about 2 feet from the container.
This helps the powders to mix evenly with the milk.
You should not disturb the container for about 20 minutes.
This will help the beancurd to set well.

Make the syrup with palm sugar and pandan leaves.
To serve, simply scoop beancurd into a bowl add syrup
Best eaten hot.


The soya bean curd.
[html:9e2a3ff493]
http://img46.imageshack.us/img46/8015/img5389.jpg
[/html:9e2a3ff493]

The palm sugar syrup.
[html:9e2a3ff493]
http://img46.imageshack.us/img46/8797/img5391.jpg
[/html:9e2a3ff493]

Shanthy
31st May 2009, 03:01 PM
Dear Kugan

I made double quantity of vathal kulambu and its all gone within days. Thank you for such a lovely recipe. I didn't have any vathal so I used fried shallots from the Chinese grocer. I used to buy dhill gravy paste from the Indian spice shop to make different flavoured kulambu. Your recipe turned out exactly with the same flavor. They lost a cusomer for the paste now.

Regards
Shanthy

superspiczy
31st May 2009, 05:17 PM
All though all the veg food looks nice.. but i miss all the non-veg items... i miss all the yummylious chicken, mutton, prawns recipes!!

superspiczy

Madhu Sree
31st May 2009, 06:16 PM
All though all the veg food looks nice.. but i miss all the non-veg items... i miss all the yummylious chicken, mutton, prawns recipes!!

superspiczy

:x :lol: (coz am a veggie :P )

Selviem
31st May 2009, 07:33 PM
Tuna Podimas:
------------
Tin Tuna in Olive oil - 1 tin (200 g) Remove the oil from the pack, crush the meat with the fingers.
Onion - 2 finely chopped
ginger garlic paste - 1 1/2 tsp
green chilly - 1 finely chopped
curry leaves - few
tomato - 1 medium size finely chopped
pepper jeera powder - 1 1/2 tsp coarsely ground
saunf - 1/2 tsp coarsely ground
red chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
oil - 1 1/2 tblsp
salt reqd.
coriander leaves - 2 tblsp chopped
In a pan, add oil, chopped onions, green chilly, currry leaves fry for 2 min, then add ginger garlic paste and cook for a while. Then add the tomatoes and fry till it mix up nicely with onion, now add pepper, jeera , saunf, red chilly, turmeric powders and mix nicely. Now add the required amount of salt and mix properly, here check the salt and spice, if it is less u can add at this stage according to ur taste. Lastly add the crushed tuna meat and mix nicely and keep it for 5 minutes, finally garnish with chopped coriander leaves. This is very delicious , it is very good for sambar rice, chapathi and bread.

kugan98
31st May 2009, 08:56 PM
Shanthy, I am very happy that you liked the kulambu.
You can add fried small shallots or ladiesfinger cut 1/2 an inch in length and deep fried.
Thanks again Shanthy for the nice feedback.
Kugan98

kugan98
31st May 2009, 08:59 PM
Do not worry Superspiczy, Selviem has posted a nice tuna recipe.
I will post a nice spicy masals fish for you.
Since we are vegetarians for a year, I cook all vege dishes.
Take care post more recipes.
Thanks kugan98

kugan98
31st May 2009, 09:01 PM
Madhuma, keep posting vege recipes.
Thanks Kugan

kugan98
31st May 2009, 09:03 PM
Selviem thanks a ton for the tuna recipe.
I have to wait a year to try it.
Thanks again Selviem.
Kugan98

kugan98
31st May 2009, 09:05 PM
[tscii] Here Superspiczy a recipe from my old file.
Do try it.

SPICY FISH MASALA

Ingredients

3 slices of fish ( pomfret, salmon, or spanish mackerel, or any of your choice )
3 tbs coconut scrapings
1 tsp aniseed
3or 4 tsp of chilli powder,or more to taste
2 tsp thick tamarind juice, or more to taste
½ tsp tumeric powder
½ tomato chopped into tiny pieces
salt to taste
2 – 3 tbs oil or more

Method

Grind the coconut scrapings and aniseed to a fine paste. Remove the paste, add in the chilli powder,tumeric powder, thick tamarind paste, salt, and the chopped tiny pieces of tomatoes and mix well to form a paste.
Clean and wipe the fish slices. Apply the masala all over the fish, so that the masala is well evenly coated through out. Keep them aside for an hour or so.
Put a non stick pan on fire. ( It’s important , so that we get neat finished fish slices )
Add the oil , then add the fish slices on the pan and cook on slow fire. Let it brown nicely before turning on the other side. This not a deep fried fish, but we have to use oil a little bit more for the masala and the fish to be cooked..So add oil accordingly.

Note: After cooking ,you can put the fish pieces on a hot tosai kal to get a very dark brown finish, without burning the masala.
This spicy masala fish will be very tasty to eat with steaming rice.

[html:5e70c40dff]
http://img198.imageshack.us/img198/1363/spicyfishinmasala003.jpg
[/html:5e70c40dff]

kugan98
31st May 2009, 09:41 PM
[tscii] I owe this recipe to Selviem.
Selviem, we have mock mutton here which looks like mutton.
Since you said you do not get that stuff there, I tried with
soya chunks.
Here is the recipe>

SOYA MUTTON VARUVAL

Ingredients:
100 grms soya chunks boiled and washed many times.
½ tsp tumeric powder
1 tsp chillie powder
Little salt
Oil for frying

To marinate:
1 tbs ginger paste
1 tbs garlic paste
2 tsp chillie powder more if you like hot
½ tsp kas-kas powder
½ tsp aniseed powder
2 tbs curds
¼ tsp tumeric powder
Little thick soya sauce to give the mutton a dark look (optional)

To season:
1 inch cinnamon stick
3 cardamoms
1 star anise
½ tsp aniseed
½ tomato chopped very fine
1 onion chopped fine
1 sprig curry leaves
2 dry red chillies cut into pieces
1 tsp lime juice
2 tbs oil
Little coriander leaves to garnish

Method:
Add the chillie, tumeric and salt to the boiled squeezed soya.
Semi fry them in oil.
Then add all the things under “marinate” and marinate for about 2 hours

Heat oil in a wok, add the aniseed, cinnamon stick, cardamoms,
And star anise. Let the spices splutter.
Now add the onions and sauté until golden brown. Add in the dry chillies and the curry leaves.
Now add the tomatoes and cook till turns mushy.
Now add in the soya chunks and cook till the spices are well cooked.
You have to keep stirring to see that it will not stick on the wok.
It will come like mutton dry varuval. Taste for salt
Sprinkle the lime juice, garnish with the cut coriander leaves.
Remove and serve.

[html:334406188f]
http://img39.imageshack.us/img39/2320/img5375a.jpg
[/html:334406188f]

dev
31st May 2009, 09:49 PM
Have updated the index until page 51... will do the rest soon...:)

suvai
31st May 2009, 10:23 PM
Dev nga...how do i get to this index? plz help...................thank u nga in advance...ipadiku..................s

Selviem
31st May 2009, 10:46 PM
kugan,
thank u so much for ur message as well as giving us a wonderful soya mutton varuval. It is so tempting, i showed the picture to my son, he told his mouth is watering. He is after me to prepare this.
kugan i have a doubt, initially u told to semi fry soya chunks, is it deep fry or shallow fry. After ur response, surely i will try it.
Also, i love veggies . i am enjoying all ur receipes.
U r doing a great job.

suvai
1st June 2009, 06:03 AM
Dev nga.............i have located the "INDEX"
:-)
thank u for doing that for us....its much more simpler to navigate the desired recipe.

mayaa
1st June 2009, 08:19 AM
Dear kugan,

thanks a lot for the wonderful soya bean curd recipe. I used to make soya milk only..

I tried the soya milk curd and it came out very well.

thanks & take care

maya

NOV
1st June 2009, 08:36 AM
Have updated the index until page 51... will do the rest soon...:)Thanks dev.... now the entire index done by you is in Page 2 of this thread...

http://forumhub.mayyam.com/hub/viewtopic.php?p=1805200#1805200

Pls feel free to edit as you like, as you index more recipes. Perhaps you may want to include this link in your signature for easy reference. :)

superspiczy
1st June 2009, 10:08 AM
Kugan,

Thanks alot for the Fish masala and Selviem thanks alot for the Fish Tuna. Will def tryeg it. Kugan go ahead n keep posting veg food. I dont mind at all. If u wan u can post the non veg recipes without having to post the pictures. I will post it after i have tried it. In that way it will not be too much for u.....

SUperspiczy

Madhu Sree
1st June 2009, 05:10 PM
In this scorching hot season :x, why dont we try a super duper cool receipe...??? :redjump:

Cucumber Raitha :slurp:

Ingredients:

Small Cucumber- 2 or 3
Curd
Mustard seeds.
Coriander Leaves
Asafoetida
Salt to taste

Method:

Chop cucumber into fine pieces. Add curd, salt and mix well.

Heat a pan with very little oil, add mustard seeds. After it pops up, add asafoetida. Mix it and add this to the cucumber content.
Garnish with coriander. Refrigerate for 1/2 hr and enjoy with fried rice or biriyaani. :cool2:

Preparation time: Juz 10 mins

Tips: Cucumber is really gud for health. Reduces heat.

[html:8f8d7845d2]
http://img27.imageshack.us/img27/7964/image0058.jpg
[/html:8f8d7845d2]

I missed the garnishing stuff while taking this photo :oops: :P
Anyways this raitha is yummy :slurp:

kugan98
1st June 2009, 05:58 PM
Dear Dev, thank you very very much for updating the recipe index.
You are doing a wonderful job.
Easier for everyone to look for recipes.
Your work is very much appreciated.
Thanks. Kugan.

kugan98
1st June 2009, 06:02 PM
Sorry Selviem that I confused you.
You have to deep fry, but not fully fried until crisp.
As you have to marinate the fried soya after frying.
I hope you get my point.
Happy trying. THanks to your son too.
Kugan98

kugan98
1st June 2009, 06:06 PM
Mayaa you made my day.
I am very happy that the curd turned out well for you.

I use a lot of tofu in my cooking nowadays.
I have an aunt who has come from India to help
me for few months. She gives me lots of ideas as to
how to use tofu in my cooking.
Do try out the dishes.
Thanks. Kugan98

kugan98
1st June 2009, 06:11 PM
Oh! thats so sweet of you Superspiczy.
I will look for recipes that I have taken pictures before.
If I get any new recipes, I will post it for you.
Thanks again Kugan98

kugan98
1st June 2009, 06:15 PM
Madhu, thanks a lot for your refreshing cool recipe.
Your picture looks very cool and beautiful.

Let me see if I have any cooling recipes.
Thanks Madhu.
Kugan98

kugan98
1st June 2009, 06:18 PM
Suvai and NOV anna, thanks for dropping by.
Suvai you are right, Dev is doing a great service for us.
Thanks. Kugan98

Thalafanz
1st June 2009, 06:19 PM
Index makes the searching a lot easier. Thanks Dev avargalE... :)

superspiczy
1st June 2009, 06:20 PM
Selviem thanks alot for the Tuna Fish Podimas. I added abit more chilli powder. Here is the pic i have uploaded for u. It was awesome. Kugan, teh vathal kulambu was suberb! i did both the dishes today. Nice combination.

Superspiczy

[html:ba798628ec]
http://img34.imageshack.us/img34/9634/010620091279.jpg
[/html:ba798628ec]

kugan98
1st June 2009, 06:22 PM
[tscii] This recipe is from my aunt.

BRINJAL WITH TOFU

Ingredients:
300 grms brinjal cut into cubes and fried slightly
100 grms tofu cubed and fried in oil
1 onion chopped
2 medium tomatoes chopped
1 green capsicum cut into cubes
2 tsp ginger garlic paste
11/2 tsp chillie powder (acc to taste)
¼ tsp tumeric powder
¼ tsp gram masala powder
Oil
Salt to taste
Little lime juice
Little coriander leaves for garnishing

Method:
Heat a wok add in the oil, add the onions and sauté till
The onions turn golden.
Add in the ginger garlic paste, chopped tomatoes, chillie powder
Tumeric powder and cook stirring till the tomatoes turn mushy.

Now add in the cubed capsicum, salt and garam masala powder.
Cook for a minute, sprinkle little water if needed.
Now add in the fried brinjals and the tofu. Cook for a minute.
Give a good stir, see that the masala is well mixed with the
Brinjals and tofu. Add the lime juice, garnish with the cut coriander leaves.
Remove and serve as a side dish.

[html:6e12d0dfbf]
http://img190.imageshack.us/img190/727/img5400.jpg
[/html:6e12d0dfbf]

kugan98
1st June 2009, 07:42 PM
Thanks Thalafanz for dropping in.


Thanks Superspiczy for the nice feed backs.
Thanks. Kugan98

Selviem
1st June 2009, 08:24 PM
Thanks kugan for clearing my doubts. anyway i will try and come back to u. My son is waiting for that.
selvi

Selviem
1st June 2009, 08:26 PM
Thanks superspicy for ur feedback. U can reduce oil in ur dish, rest everything looks like what i make. I am very happy u enjoyed the dish. thank u once again
selvi

dev
1st June 2009, 09:56 PM
Glad it's of use to you all... am done with updating the index for Kugan's kitchen... If any of you would like to help me update the index for Mrs.Mano's thread pls PM me... I need to index something like 40 pages there...

NOV, thanks for moving the index to page 2...much easier to update now...:)

suvai
2nd June 2009, 04:45 AM
nov ngov...thank u too :-)

thalafanzzz.....nalla irukeengala?! hope u have been cooking all the wonderful recipes that are shared here by kugan & friends! :mrgreen:

kugan.......the eggplant tofu looks very yummy...will try & let u know.

:-)

kugan98
2nd June 2009, 05:10 PM
Suvai do try out the recipe.
Aunty is giving me more recipes.
Tomorrow is prayer day for grandmother, 30 days.
Aunty has prepared a list of menus.
Hope to get all the recipes, and I will post
them one by one.
Thanks Kugan.

kugan98
2nd June 2009, 05:18 PM
[tscii] Here is another recipe by aunty.

MIXED VEGETABLE STEW

Ingredients:
100 grms carrots cubed
100 grms potatoes cubed
100 grms cauliflower florets
50 grms French beans cut into I inch in length
1 tomato cut into cubes
25 grms green peas
Any other vege of your choice.
¼ tsp tumeric powder
A pinch of asafoetida powder
1 big onion sliced
2 tsp garlic and ginger paste
½ tsp aniseeds
1 inch cinnamom stick
3 cardamom pods
1 tbs oil
Salt to taste
1 sprig curry leaves

To Grind:
5 dry red chillies
1 tbs coriander seeds
2 green chillies
1 tsp cumin seeds
2 tsp poppy seeds
5 cashew nuts
½ cup coconut scrapings
1 tbs rice powder
Little coriander leaves

Method:
Boil all the vegetables with little water, tumeric powder and salt.
See that the veges are not over cooked.

Dry roast all the ingredients (red chillies,poppy seeds, coriander seeds
Cumin seeds )
Now grind to a fine paste with the green chillies, cashew nuts coconut,
Coriander leaves and rice powder.
Heat a wok with oil or ghee if you like.
Add in the cinnamon stick, cardamom pods and aniseeds.
Now add in the sliced onions and sauté till the onions turn golden brown.
Add in the ginger garlic paste stir nicely. Add in the curry leaves.
Now add in the ground paste and sauté nicely .
Add about 1 ½ cups of water (more if you want more gravy )
Let it boil once, add the boiled veges with the water in which it was boiled. Add in salt and asafoetida powder.
Simmer for sometime, add in the coriander leaves and remove.
Serve with rice or rotis.

[html:9cee074c8a]
http://img197.imageshack.us/img197/5625/img5398.jpg
[/html:9cee074c8a]

suvai
3rd June 2009, 04:01 AM
Thank u nga kugan!! for all the fabulous recipes u post with pics!

superspiczy
3rd June 2009, 12:17 PM
kugan,

i tried ur soya mutton varuval. but i did it with Fried Tofu.. and it was really nice. I shall try it again with chicken or mutton... slurpz!

Superspiczy

Selviem
3rd June 2009, 01:26 PM
Prawns Pepper Masala
--------------------
Prawns - 200 gm cleaned (small size)
Small onions - 20 finely chopped
Garlic - 10 small cloves finely chopped
Ginger - 1/2 tsp chopped
green chilly - 1 slit
curry leaves - few
coriander leaves - for garnishing
aniseed - 1/2 tsp coarsely ground
tomato - 1 medium size finely chopped
turmeric powder - 1/2 tsp
pepper jeera powder - 1 1/2 tsp coarsely ground(u can adjust according to ur taste)
cocount - 2 tblsp (coarsely ground without water)

Soak prawns with 2 tsp of lime juice, 1/2 tsp of turmeric powder and 1/2 tsp of salt for 15 minutes, then wash it. so that the smell is totally gone. Then in a heavy bottom pan, add 2 tsp of oil, add aniseed powder, after 2 minutes add onions,garlic,ginger, green chilly, curry leaves. Saute nicely so that the onions turns its colour slightly. Then add tomato, salt, turmeric powder and cook till tomato mash nicely, then add pepper jeera powder and saute for 2 minutes, then comes the prawns, mix with tomato gravy , cover and cook for 5 minutes, donot cook prawns for long, then it will be hard. Once it is done, add coconut ground mix and keep for 2 minutes, garnish with coriander leaves. Serve hot with bread, chapathi, Steamed rice.

kugan98
4th June 2009, 07:02 PM
Thanka Suvai for dropping in and for your comments.
Do come in often.


Superspiczy I am very happy that you liked the recipe.
You can do so many varieties of dishes with tofu.
Glad that Selviem has given a non-veg recipe for you.
Do try it out. Thanks. Kugan98


Selviem thanks a lot for your recipe. I am sure Superspiczy will enjoy it. Thanks again Selviem. Do drop in when ever time permits.
Thanks. Kugan98.

kugan98
4th June 2009, 07:46 PM
[tscii] There are many ways to cook this simple mor kulambu.
I remember my grandmother cooking with just yam
without adding any dals.
This dish was done by the aunty. Everyone loved it.
Here is the recipe.


VENDI MOR KULAMBU

Ingredients:
7 small young ladies finger, wash, wipe and cut into halves
2 cups sour curds beaten well, not too watery
½ tsp tumeric powder
Little asafoetida powder
2 tbs oil
Salt to taste
2 tsp young ginger finely chopped

To Grind:
½ tsp channa dal soaked
½ tsp toor dal soaked
½ tsp coriander seeds
¼ tsp pepper corns
½ tsp cumin seeds
3 green chillies
3 tbs coconut

To Season:
¼ tsp mustard seeds
2 dry red chillies broken
1 sprig curry leaves
Little coriander leaves for garnishing.

Method:
Heat a wok, add little oil and stir fry the cut vendi, till slimy thing
Is no more and the vendi is a little cooked. Remove and keep aside.

Grind the ingredients under “grind” to a nice paste.
Heat oil in a pot, add in the remaining oil.
Add in the mustard seeds, curry leaves, ginger and dry red chillies.
Sauté well , add in the ground paste, with tumeric powder.
Stir nicely, add 1 cup of water or more , the asafoetida powder and salt
Let it boil slowly till there is no raw smell . See that it does not stick to the bottom.

Now add in the vendi and let it simmer so that the vendi gets cooked.
Now add in the beaten curds. Cook on a very low flame and do not
Let it boil vigoursly.At this stage you can add more liquid if you find the gravy very thick. Taste for salt and remove. Garnish with the coriander leaves.


[html:402f57cb71]
http://img198.imageshack.us/img198/4777/img5408k.jpg
[/html:402f57cb71]

Selviem
4th June 2009, 11:57 PM
thank u kugan. i was just thinking of writing the receipe of morekulambu, u just made it. Urs is quite interesting. let me try that.

kugan98
5th June 2009, 07:45 PM
Aw, sorry Selviem. I am sure your version too would
have been tasty. Why don't you post your version.
I am sure many would want to try.
Thanks. Kugan

kugan98
5th June 2009, 07:46 PM
[tscii] Here is another vege dish.


BROCCOLI WITH CARROTS

Ingredients:
200 grms broccoli florets
100 grms carrots cut into sticks
50 grms toor dal or mysore dal soaked
1 onion chopped
I tomato diced
1 tsp chillie powder
1 tsp ginger minced finely
¼ tsp tumeric powder
¼ tsp cumin powder
¼ tsp gram masala powder
Little asafoetida powder
½ tsp mustard seeds
1 tbs oil
Little lime juice
Salt to taste

Method:
Boil the dal with little water, see that it is not over cooked.
Remove and keep aside.
Heat oil in a wok, add in the mustard seeds, let it splutter.
Add in the onions, and sauté till lightly brown. Add curry leaves.
Add in the tomatoes, and the minced ginger. Stir nicely.

Lower the flame, add in the chillie powder, tumeric powder,
Cumin powder, gram masala powder and asafoetida.
Sprinkle little water and mix the spices well.
Add in the broccoli florets and carrot sticks. Add salt.
Give a good stir and cover and cook for a minute.
Do not over cook the broccoli. Now add in the cooked dal.
Stir nicely, add in the lime juice and remove.
Serve as a side dish.

[html:20ab7ea5ac]
http://img134.imageshack.us/img134/8175/img5404.jpg
[/html:20ab7ea5ac]

suvai
6th June 2009, 08:20 AM
Hi Kugan!!
I tried the eggplant tofu....it turned out very well!!
:-) good one nga!!!

superspiczy
6th June 2009, 09:39 AM
KUgan,

I was wondering if u have Kola Urundai Curry? Just post me the recipe. I will post the picture after i get it done.

Thankz
Superspiczy

kugan98
6th June 2009, 10:18 AM
Thanks Suvai for the nice feed back.
We get to cook different varieties instead
of the same style. Must thank my aunty.
Thanks. Kugan98

kugan98
6th June 2009, 10:22 AM
Superspicy, I think you want the non-vege type with minced mutton. I will post it by this evening.
I have to dig from my files.
Take care. Kugan98

kugan98
6th June 2009, 11:46 AM
[tscii:0d056c983d] Here Superspiczy is your recipe. Enjoy.

KOLLA URUNDAI KULAMBU

Ingredients:
500 grms minced mutton
1 egg (optional)
Salt

To grind for meat balls:
1 onion chopped
10 green chillies chopped
2 tsp ginger paste
2 tsp garlic paste
1 tbs kas-kas
½ tsp aniseeds
3 tbs roasted channa dal
150 grms coconut scrappings
1 inch cinnamon stick

To Grind for Gravy:
1 tbs coriander seeds
8 red chillies
½ tsp cumin seeds
1 tsp aniseed
2 tsp garlic paste
2 tsp ginger paste
1 onion chopped
½ tsp tumeric powder
1 tbs coconut scrapings

To Season:
3 tomatoes chopped
1 sprig curry leaves
1 inch cinnamon stick
2 cloves
1 tbs ghee or oil

Method:
Grind all ingredients under “grind for meat balls” finely .
Add to the minced mutton, add salt and egg.
Mix nicely. Add little besan flour if you find the mixture a bit loose.
Shape them into small balls.
At this stage you can deep fry them, or leave it as it is.

Grind all the ingredients under “Grind for gravy” finely.
Heat a wok and add the ghee or oil. Add in the spices.
Now add in the curry leaves and tomatoes.
Sauté nicely till the tomatoes turn mushy.
Now add in the ground paste for gravy. Sauté nicely.
Add in enough water to make a gravy. Add salt.
Boil the gravy for few minutes. lower the heat to medium.
Now lower the meat balls slowly so that they do not break’
(That is if you have not deep fried them)

Let the meat balls simmer in the gravy until they are cooked.
See that the gravy is not too thick.
Remove and garnish with coriander leaves.
Squeeze a lime before serving.

[/tscii:0d056c983d]

superspiczy
6th June 2009, 12:25 PM
ya.. kugan.. the non veg one... thanks alot.. take ur time....

superspiczy

suvai
6th June 2009, 07:09 PM
Kugan nga thanks to yr aunt too! :-)

superspiczy
6th June 2009, 07:15 PM
Thank u so much for the recipe kugan....

Once i make the dish will upload the pictures...

superspiczy

suvai
6th June 2009, 07:16 PM
superspicy...thanks to all yr recipes too with pictures...it sure makes a difference when u see a completed dish. Sort of encourages one to give it a try eh?!

suvai
6th June 2009, 07:24 PM
Hi selviem....ongalukum nandri....for all the good recipes u post...along with kugan...:-)

kugan98
6th June 2009, 09:02 PM
Thanks Suvai for your encouraging words.
It gives us the strength to post more recipes.
Thanks again. Kugan98

kugan98
6th June 2009, 09:03 PM
Here is an old time favourite.

BEANS DAL USILI

Ingredients:
250 grms beans chopped
Little tumeric powder
100 grms toor dal soaked
50 grms channa dal soaked
4 dry red chillies more if you like hot
Salt to taste
Little asafoetida powder

To Season:
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
3 tbs oil

Cook the cut beans with little salt and tumeric powder.
Use little water, drain and keep aside.

Grind the soaked dals, with dry red chillies , salt and asafoetida powder.
The mixture should be thick. Steam cook the mixture in a idli cooker.
When done remove and cool. Then break up the mixture with your
Fingers to give a powdery consistency.

Heat oil in a wok, add in the mustard seeds, urad dal and curry leaves.
After a second add in the powdered mix and fry in low heat for about 10 minutes. Now add in the cooked beans and fry on high heat.
(I like it to be fried crispy. ) give a good stir and remove.
This usili is a good combination for moor kulambu.


[html:c188485192]
http://img190.imageshack.us/img190/3641/img5422c.jpg
[/html:c188485192]

Selviem
6th June 2009, 11:33 PM
kugan i write my method of morekulambu and mince meat kola kulambu very soon. Ur receipes and pictures are very attracting. i made soya varuval, my son enjoyed and he specially conveyed a big thanks to u for teaching me a wonderful receipe. Beans usili is very tempting, u can also do usili with beans, cabbage, carrot, banana flower,cluster beans. As u said this is a very good combination for morekulambu.

Selviem
6th June 2009, 11:35 PM
suvai, thank u so much for ur words. please try our receipes and give us ur feedback

kugan98
7th June 2009, 08:43 PM
Thanks Selviem for your nice feed back.
A very big THANKS to your son.
Please post your version when you are free.
Thanks. Kugan

kugan98
7th June 2009, 08:44 PM
[tscii] This is my version of Puli saatham.

PULI SAATHAM

Ingredients:

1 kg rice
1 big lemon sized tamarind ball soaked in 2 cups water
1 tsp tumeric powder
Salt to taste

To roast and make into powder:
50 grms channa dal (soaked and drained)
25 grms urad dal
10 dry red chllies
½ tsp fenugreek seeds

To Season:
150 grms ground nuts (soaked and drained)
1 tsp mustard seeds
1 tbs channa dal
2 sprigs curry leaves
5 dry red chillies cut into small pieces
½ tsp asafoetida powder
100 ml gingelly oil

Method:
Cook the rice ¾ boiled with little salt. Drain the water.
Add 2 tbs of gingelly oil and mix. Let it get cold.

Dry roast all the ingredients under “to make powder”
Make a coarse powder and keep aside.

Squeeze out the thick tamarind juice.
Heat a thick bottomed pan, add the oil.
Once the oil is hot add in the mustard seeds and allow to splutter.
Add in the soaked ground nuts and channa dal.
Let them get fried, add in the dry red chillies .
Sauté for a second, add in the thick tamarind juice, salt, tumeric powder and the asafoetida powder. Boil till the raw smell goes away.

Keep stirring all the time as it will stick to the pan easily.
Now add in the ground coarse powder and the curry leaves.
The mixture will thicken and the oil will separate.
It will look like a pickle.

Spread the cold rice in a big container. Pour the puli kachal
And mix with a wooden spoon. The mixed rice should not be very dry.
As the rice will absorb the puli kachal and rice will become more drier.
Serve it alone or with potato roast.


[html:599c884b30]
http://img37.imageshack.us/img37/8876/img5383.jpg
[/html:599c884b30]

suvai
8th June 2009, 05:03 AM
hmmm naaku ooruthunga kugan...apadiye urulai roast recipe yum kodunga..:-)
not sure of the lemon size for puli...arai kai alavu irukumaa puli?

Selviem
8th June 2009, 10:36 AM
kugan here is my mom's version of morekulambu
Morekulambu:
------------

Vegetables preferred: (white and green pumkin/ yam(chenaikilangu)/drumstick/ladys finger, chepankilangu/Valakkai/Nenthirangai)
except ladys finger if we r choosing other vegetables we have to cook it with little salt and turmeric powder. ladysfinger means shallow fry in oil, and use in the curry.
In the above mentioned any one vegetables we can use.

Vegetables any one of the above - 1/4 kg

Grind coarsely:
--------------
green chilly - 3 medium size
red chilly - 1
ginger - 1/2"
cumin seeds - 1/2 tsp
Coconut grated - 3 tblsp
(toor dhal - 1 1/2 tblsp, raw rice - 1 1/2 tsp soak this two for 1 hour)
grind all the above ingredients coarsely.
Seasoning:
----------
Coconut oil - 1 1/2 tsp
kadukku - 1 tsp
urad dhal - 1/2 tsp
methi seeds (venthayam) - 1/4 tsp
red chilly - 1
karu vadagam- 2 pinch
small onions - 5 (chopped finely)
curry leaves - few


now transfer this in the cooked vegetable, add little water and cook for 5 minutes. In a separate pan now do the seasoning , add oil, then kadukku, urad dhal, methi seeds, karu vadagam, once kadukku splutters then add the onions fry nicely till it turns brown colour, then add curry leaves. Transfer this in coconut -veg mixture, allow it to boil for 2-3 minutes. Then switch of the fire. Now beat the curd nicely in the mixer, so that it looks like laban now, otherwise u can use readymade laban. Add this to the curry according to our wish. Dilute the curry according to our consistency. Be sure, donot use sour curd. No need to boil once u add curd/laban. If needed u can garnish with coriander leaves.

kugan98
8th June 2009, 12:27 PM
Thanks Suvai I will post the recipe for the potato roast soon.
Your measurement is right for the puli.
Lemonga not lime, about half your kai alavu.
Thanks . Kugan98

Selviem
8th June 2009, 12:27 PM
This will be very tasty for morekulambu

Ellu Podi:
----------
Three types of ellu u get in the market, white, black another one is brownish colour. all are with the skin. for this podi we have to choose the brownish colour. dry fry in the pan till nice smells comes out of it, once it comes to the room temperature, put in the grinder and use the whip button so that the skin is removed, then it is ready to use. We can make with this ellu kolukattai poornam, ellu podi and ellu thuvayal.


Ellu - 3 tblsp
dry red chilly - 6
Garlic - 5 to 6 cloves
Tamarind - 2"

In a pan, add 1/2 tsp of oil fry the chilly in the slow fire, then dry fry the ellu . Once it comes to the room temperature, put this in the mixier and dry powder it. Then add tamarind (can be dry fry in the pan), salt, garlic and powder it. Store it in a airtight container, this will stay for 10 days. We can have this as a sidedish for morekulambu. we can mix with the hot steam rice and little of gingelly oil. Also we can have with idli,dosa .

Selviem
8th June 2009, 12:31 PM
Ellu thuvayal:
-------------
Ellu - 4 tblsp (fry without oil, till nice smell comes, also ellu should pop up nicely)
dry red chilly - 8 (fry in oil)
Garlic - 6 cloves
tamarind - 2 1/2 "
Coconut - 4 tblsp grated
salt - reqd
grind all the above ingredients like how we grind coconut chutney. This will stay for 2 to three days.

kugan98
8th June 2009, 12:31 PM
Thanks Selviem for your version of mor kulambu.
Since pluses were added, we did not add rice to grind.
We like our mor kulambu a bit sour.
Thanks Selviem, I will surely try out your version.
As I said before no two houses make sambar with the same taste.
Thanks again Selviem, keep your recipes rolling.
Thanks for the ellu podi and the tuvayal.
Kugan98

Selviem
8th June 2009, 12:32 PM
Sorry hubbers, I forgot to include salt in ellu podi. please include salt according to the taste

kugan98
8th June 2009, 12:35 PM
I often make this healthy adai in my house.

ADAI

Ingredients:

250 grms raw rice
50 grms toor dal
50 grms channa dal
30 grms kollu
3 tbs urad dal

3 green chillies
3 dry red chillies
3 tbs coconut scrapings
1 pinch asafoetida powder
Salt to taste
Gingelly oil

Method:
Soak all the dals and rice for about 3 hours.
Grind the dals and rice with the green chillies.
Dry red chillies and coconut scrapings.
Add salt and asafoetida powder, mix nicely.
The consistency of the batter should be like dosai batter.

Heat a dosa kal, apply little oil on the surface.
Take a laddle of the batter, and make like how we make dosa.
( I like my adais to be thin like the dosa)
Add oil around the adai and cook on both the sides,
Till it is golden brown. Serve with any chutney of your choice.
I made tomato chutney.


[html:b53e4b15fd]
http://img520.imageshack.us/img520/2259/img5370x.jpg
[/html:b53e4b15fd]

Selviem
8th June 2009, 12:41 PM
Brinjal Pepper Masala:
----------------------

Brinjal - 250 g (choose the small one, so that there will be no seed)
cut in to 4 . keep water in a vessel,when it comes to boil add the brinjal pieces with turmeric and salt. Let it cook for 5 minutes. Be sure that the brinjal should not over cook, just one boil is enough and remove the water.

Fry in oil one by one and grind the following to a fine
--------------------------------------------------------
paste:
------

Pepper - 1/2 tsp
Cumin seeds - 1/2 tsp
Cinnamon - 2"
Cloves - 2
Shallots - 15 pcs
Coconut grated - 3 tblsp

In a heavy bottom kadai, add 3 tblsp of oil, add 2 medium sized tomatoes finely chopped , curry leaves - few and fry nicely till oil comes out of it. then add red chilly powder - 1 tsp, turmeric powder - 1/4 tsp, salt reqd and fry nicely. then add the ground masala and cook for 2 minutes, now finally add the brinjal pieces and fry nicely till all the pieces of brinjal is coated with the masala. Cook in the slow fire, sprinkle coriander leaves and serve it with morekulambu.

Selviem
8th June 2009, 12:50 PM
Milagu Kulambu:
--------------

Pepper - 1 tsp
Red chilly - 2
coriander seeds - 1 tsp
Cumin seeds - 1 /4 tsp
small onion - 10
Coconut grated - 2 tsp

Fry all the above ingredients one by one separately and grind to a fine paste.

Seasoning:
---------

Gingelly oil - 2 tblsp
kadukku - 1 tsp
urad dhal - 1/2 tsp
karu vadagam - 2 pinches
curry leaves - few

In a kadai, add oil and add the seasoning items one by one, then add one pod of garlic peeled and slices, fry for 2 to 3 minutes, then add the ground paste, fry for 2 to 3 minutes. Now add the tamarind extract of one small lemon size , 1/2 cup of water , required salt , turmeric powder. cover and cook till the garlic is cooked and the gravy should be lightly thick. This is very good to eat with steam rice.

superspiczy
8th June 2009, 06:00 PM
HI all,

Just few days away.. n i have so many recipes to look n try... thanks alot selviem. Kugan can i ask u .. what is kollu? Any English name for it? pulliyothirai looks mouth watering.. Selviem are u going to also post ur Kola urundai curry recipe? waiting eagerly!!!

Superspiczy

superspiczy
8th June 2009, 06:08 PM
[tscii]DARK CHOCOLATE CAKE WITH CHOC CREAM

Ingredients (serves 6)
200g good-quality dark chocolate, roughly chopped
175g unsalted butter
175g caster sugar
4 eggs
1 cup (150g) self-raising flour, sifted
100g almond meal
1 tsp baking powder, sifted
1/2 cup (125ml) milk
2 Cadbury Flake chocolate bars, crumbled
Chocolate cream
300ml thick cream
150g good-quality dark chocolate, roughly chopped
Method
Preheat oven to 160°C. Grease and line a 20cm springform cake pan.
Place chocolate in a bowl over a pan of simmering water until melted, making sure the bowl does not touch the water.
Stir until smooth and set aside to cool.
Place butter and sugar in a bowl and beat with an electric mixer for about 5 minutes or until pale. Add eggs one at a time, beating well after each. Fold in flour, almond meal, baking powder, milk and melted chocolate.
Pour mixture into cake pan and bake for 45 minutes, or until a skewer inserted in the centre comes out clean. Cool slightly, then turn out onto a rack to cool completely.
For chocolate cream, heat cream over low heat, add chocolate and stir until melted. Chill for about 15 minutes, until thickened but still a little soft.
To serve, spread cream over cooled cake. Decorate the cake with strawberries and kiwi fruits.


[html:6e349d05ab]
http://img3.imageshack.us/img3/5603/sl380223.jpg
[/html:6e349d05ab]

superspiczy
8th June 2009, 06:15 PM
Sichuan Chicken with Cashewnuts (Kong Po)
Ingredients:

Chicken fillets- cut into cubes
1tsp Light Soy sauce
1tsp dark Soy Sauce
1tsp Sesame oil
1tsp Black Vinegar
1tsp Rice Wine
1 tsp Chilli paste
1Onion- Sliced
3 Garlics- Miced
1 small ginger- sliced
Red Capsicum - Cut into wedges
5-6 Dried chillies
6-8 Cashewnuts
1tbsp Cornflour (Dissolve in water )
Salt
Dash of pepper
Spring onion- garnishing

Method:
In a large bowl, Marinate the chicken with light , dark soy sauce, sesame oil, chilli paste, pepper, salt Rice wine, Black Vinegar and leave it aside for 1/2hour.
In pan , add in oil, add in the onions, garlic, ginger, dried chillies, cashewnuts and red capsicum and saute till light brown. Add in the marinated chicken and mix it well . leave it for 5mins to cook well. Add in the Cornflour water and stir till the chicken thickens. Lastly garnish with spring onions.

PS: If you are vegeterian , please use the soy meat like the veg chicken its also very nice!


[html:f91fc7d685]
http://img20.imageshack.us/img20/5093/300520091272.jpg
[/html:f91fc7d685]

Selviem
8th June 2009, 06:51 PM
hi superspicy,
thank u so much for ur comments. tomorrow i will post the receipe of mince meat kola urundai curry. ur receipes are very tempting, photos are attracting us. My son is behind me for making the dark choclate cake.
Kollu is horsegram in english.
selvi

Selviem
8th June 2009, 07:13 PM
Mince meat kola:
---------------
Mince meat - 250 gm
Dry red chilly - 4
Cinnamon - 2"
Cloves - 2
Coconut grated - 1 cup
Pottukadalai powder - 1 cup
Small onions - 1 cup
Ginger - 1 tblsp
Corainder leaves ,curry leaves, salt, turmeric powder - reqd
Powder dry red chilly,cinnamon,cloves, then add onions, mince meat, curry leaves,coriander leaves, ginger, coconut to it and grind nicely without any water, if water is needed just sprinkle and grind. Now mix this to pottukadai powder, salt,turmeric powder and mix nicely. so that the consistency is such way that u can make nice cutlets. With this u can straight away make mince meat cutlets, kebabs. Either u can shallow fry or grill it.

Curry:
------
Seasoning :
----------
cooking oil - required
kadukku - 1 tsp
urad dhal - 1/2 tsp
vendhayam - 1/4 tsp
karu vadagam - 2 pinches
curry leaves - few

In a kadai add 1 tsp of oil, add 1/2 tsp of cumin seeds, then add 10 small onions fry for 2 to 3 minutes, then add 1/2 cup of coconut grated, 1 tomoato and fry for 2 minutes. Now make a paste of this.

1 small lime tamarind soak in water and keep the extract aside.

In a pan, do the season with the seasoning ingredients, then add 1 tomato finely chopped, and let it cook for a while, once the oil comes out of it, add 2 tsp of chilly powder, 1 1/2 tsp of coriander powder, 1/4 tsp of turmeric powder fry for a while, then add the tamarind extract, allow it to boil, so that the raw smell will go and add the coconut paste to it, required salt. Let it boil for 5 minutes, now lower the flame, now make small small balls of mince meat and drop it inside the curry, (do not make the ball very hard, the batter should be very soft, no need of making proper round shape) once all the balls goes into the curry, boil will come only after 5 minutes, after the first boil, remove it from the fire. The curry should be slight watery. If u boil for long time, then the meat balls will become hard. This is very well goes with steam rice, ghee rice.

Selviem
8th June 2009, 07:14 PM
Even we make podimas in mince meat, if u want i can write the receipe.
selvi

kugan98
8th June 2009, 07:32 PM
Besh besh, ennangga Selviem oreh recipe mood pola irukku.?
thanks, thanks my dear. Thank you very much for your avalanche
of very good recipes.
Have to try your milagu kulambu.
Keep the recipes rolling Selviem.
I am sure all of us could have different types of menu daily
in our homes. Thanks again. Kugan98

kugan98
8th June 2009, 07:36 PM
Superspiczy, thanks for your cake and chicken recipe.
I have cooked the kung po chicken.
I have not tried the cake.
Thanks Superspiczy for the nice recipes.
Kugan98

kugan98
8th June 2009, 07:47 PM
[tscii] Superspiczy, here is a non-veg dish from my file for you.

FISH MOLLEE

500 grms fish slices
1 big onion sliced fine
5 green chillies slit into 4 and cut across
1 inch ginger sliced into fine strips
3 pips garlic sliced
2 medium tomatoes puried
1 tsp tumeric powder
1 tsp lime juice
2 cups of thin and 1/2 cup thick coconut milk
2 tbs oil
1 sprig curry leaves
A pinch of pepper powder
Salt to taste
Little chopped coriander leaves for garnish.

Method:
Wash and apply little salt and tumeric powder to the fish slices.
Heat oil in a broad based cooking pot.
On low heat add in the the onions, ginger, garlic and green chillies.
Sauté them well, add in the tomato puree, curry leaves.
Stir nicely, now add in the tumeric powder and the 2 cups of thin milk.

Slowly bring to boil and simmer for some time. Add salt.
Now slowly add in the fish slices and let the gravy simmer.
Once the fish is cooked , add in the pepper powder.
Also add in the thick coconut milk. Let it slowly come to a boil.
Do not let it over boil. Remove and add the lime juice and the
Chopped coriander leaves. Serve with steaming rice.

Note: You can also lightly fry the fish and add it to the gravy.

[html:4575d95100]
http://img248.imageshack.us/img248/4742/keralafishmolee.jpg
[/html:4575d95100]

Selviem
8th June 2009, 08:02 PM
u r correct kugan, we can try different menus with different taste at our homes. Everyone in our family will enjoy.
Selvi

superspiczy
9th June 2009, 07:46 AM
thanks a million selviem... you should really try the cake n pass it to ur son! he wld love it. n it goes well with cold milk... kugan... i am goin to try the fish molee tomoro. will keep u updated with the results!!!

superspiczy

dev
9th June 2009, 11:47 AM
Kugan, can we use the lemongrass leaves in soup instead of the stem... the leaves too have a nice lemon flavour but much milder than the stem & I don't want to throw it away...

superspiczy
9th June 2009, 02:09 PM
well dev,

i use the leaves when i want to make TOM YUM SOUP. sometimes i grind the leaves together with the stems to make sambal dishes. coz it gives out nice aroma . you can try it . My opinion on that is ok....


superspiczy

Selviem
9th June 2009, 02:19 PM
kugan, i soaked for mysore masala dosa, i soaked all the dhals and the rice together. is it ok? moong dhal means u told about the yellow moong dhal or with the skin?
please clear my doubt.
The red chutney can we make and keep in the fridge, how many days will it stay.
thanks in advance
selvi

Selviem
9th June 2009, 06:15 PM
Superspicy here is the receipe of a chutney made with dry prawns. I got this receipe from my friend.

Prawns Chutney:
---------------

Raw Mango - 1/2 cup cut in to pieces
Green chilly - 2
Shallots - 7
Dry prawns - 3 tblsp
Coconut grated - 2 tblsp
salt - reqd
coconut oil - 2 tblsp

First dry fry prawns in a pan, it should become very crisp, fry in the slow fire only.
In a mixier, add mango,shallots,green chilly and grind nicely then to this add coconut and grind like a chutney, then finally add dry prawns and salt and grind , once the prawns is ground, remove and check salt. Then on the top of this add coconut oil. This u can have it with steamed rice, chappathi, idli, dosa, appam.

Variation:
==========

Instead of green chilly we can add red chilly but slightly dry fry and add like above.

superspiczy
9th June 2009, 06:23 PM
KADAI PRAWNS

Ingredients:

Prawns- Washed n drained}
2tsp Yogurt}
2tsp Ginger & Garlic Paste}Marinate with with prawns and leave it for 20mins
1tsp Chilli Powder}
Pinch of salt.}

1 Big Onion- Sliced
1 Big Tomato-Sliced
1 Green Chilli- Sliced
1/2 Tsp Cumin Powder
1Tsp Chilli Powder
1Tbsp Curry Powder
1Tsp Corriander Powder
1Tsp Ginger & Garlic Paste

Method:
Heat up a pan of oil, add in the Onions, ginger & garlic paste, tomatoes, green chillies and saute it till onions turn golden brown. Add in the corriander, cumin , chilli and meat curry powder and cover it for 5mins. Add in the marinated prawns. Do not add any water as prawns has water in it. Add in Salt. Stir fry till dry . Garnish with corriander and mint leaves.

[html:f686eb313f]
http://img3.imageshack.us/img3/5997/100520091183.jpg
[/html:f686eb313f]

superspiczy
9th June 2009, 06:25 PM
selviem,

thats a very new dish.. prawn chutney.. never heard of it.. its more like blechan(Shrimp paste) sambal back in spore. its a good combination for fried rice and all. i must try this prawns chutney.. I will do anything for prawns! but i know its high cholesterol! Thats why i exercise like mad!!!

Superspiczy

kugan98
9th June 2009, 08:04 PM
Aba, aba, friends let me breath first.
I am sooooo happy that the thread is moving very fast.
Kugan bows and says thank you, thank you.

Dev, as Superspicy said you can use the leaves.
What they do is that, they will grind the leaves
and take the juice to flavour sambals and curries.
Since here we get it in abundant, we are lazy to use it. :lol:
If you want you can just pound the leaves a little bit
tie them in a knot and put them in your soups or things.
Thanks. Kugan

kugan98
9th June 2009, 08:09 PM
Selviem its the moong dal without the skin.
"Paasiparuppu."
Thanks Selviem for your nice prawn chutney.

You can keep the chutney for a week in the fridge.
Do not use a wet spoon.
If you do not like the fresh smell of the red chillie.
you can cook it with little oil till the raw smell goes.
Thanks Kugan.

dev
9th June 2009, 08:12 PM
Thanks Superspicy & kugan...:)

kugan98
9th June 2009, 08:13 PM
Superspiczy thanks for your prawn recipe.
Your picture looks awsome.
Thanks . Kugan98

kugan98
9th June 2009, 08:34 PM
[tscii] Suvai, here is the potato roast recipe.
It will come out well in a non-stick pan.

POTATO ROAST

Ingredients:
500 grms potatoes cut into cubes
2 tsp chillie powder
½ tsp tumeric powder
½ tsp aniseed
4 tbs oil or more
Little asafoetida powder
1 sprig curry leaves
Salt to taste

Method:
Heat oil in a non-stick pan or a well seasoned iron wok.
( You get crispy potato roast)
Add in the aniseed and asafoetida.
Now add in the cubed potatoes, tumeric powder, chillie powder
And salt. Mix all the ingredients well.
Sprinkle some water , cover and cook on medium heat.
Once in a way stir them so that they do not stick to the wok.
See that the potatoes are cooked.
Now raise the heat and keep frying. Add little oil if needed.
You have to scrap the bottom of the wok each time you stir.
Once the potatoes are crisp, add the curry leaves, remove and serve.

[html:76d82c63e5]
http://img189.imageshack.us/img189/6312/img5485.jpg
[/html:76d82c63e5]

kugan98
9th June 2009, 09:13 PM
Try this bittergourd recipe.

BITTERGOURD IN COCONUT SAUCE

Ingredients:
300 grms big Chinese bittergourd.
1 big onion chopped
1 inch piece ginger chopped fine
1 tsp chillie powder
2 tsp coriander powder
1 lime size tamarind
3 tbs coconut scrapings

To season:
1 tsp mustard seeds
1 sprig curry leaves
2 tsp oil
Salt to taste

Method:

Wash and cut the bittergourd into small pieces.
Use 1 cup of water and take the juice from the tamarind.
Dry roast the coconut to a golden colour.
Grind it with water to a fine thick paste.

Heat a wok with the oil. Add in the mustard seeds and let it splutter.
Now add in the onions, and ginger and let it fry to a golden colour.
Add the curry leaves and the cut bittergourds.
Stir fry nicely, add in the tumeric powder, coriander powder and chillie powder. Stir nicely , now add in the tamarind juice and salt.
Mix nicely and let it cook. Once the bittergourds are cooked,
Add in the ground coconut paste. Stir nicely and let it come to a boil once. Taste for salt and remove.

[html:82f48e3ba4]
http://img413.imageshack.us/img413/8104/img5456c.jpg
[/html:82f48e3ba4]

Selviem
9th June 2009, 09:37 PM
thanks kugan i made the batter, tomorrow dinner in our house is mysore masala dosa, i didnot tell this to sons and husband, they are going to have a surprise when they sit in the dinning table. i will come back to u with the feedback
selvi

Selviem
9th June 2009, 09:39 PM
superspicy, as kugan said prawns are very tempting. let me try next time. As u said, it is rich in cholestrol, so i prepare once in two months. whenever i prepare prawns i will try ur receipe. My younger son wants me to prepare ur cake for his bday which falls on 14th of june. so if i have doubt i will come back u. keep writing.
thanks
selvi

suvai
10th June 2009, 07:07 AM
Thanks nga kugan for potato roast recipe....& selviem...yr ellu recipes are very good...tried the podi....didnt know u cld eat it with morekuzhambu....try pannaren...thanks once again.

superspiczy
10th June 2009, 08:36 AM
Selviem after u try the prawns then keep me updated. For the choc cake if u have any doubts feel free to ask me. Selviem unnga veetula naaliki masala dosa too? same here. i have prepared the batter too.. tomorrow is masala dosa day!!!!!!!!!!

superspiczy

Selviem
10th June 2009, 09:02 AM
thanks suvai. u try it with morekulambu. my grandmother will make this podi for morekulambu. it will be a very good combination.
selvi

Selviem
10th June 2009, 09:03 AM
yea ofcourse superspicy, today is mysore masala dosa day. Morning i kept the batter in the fridge, nicely it was fermented. thanks to kugan
selvi

kugan98
10th June 2009, 07:16 PM
Suvai try the roast and give us the feed back.
I will upload the picture tomorrow.
Thanks. kugan98.

kugan98
10th June 2009, 07:24 PM
I have told my household to look out for flying masala dosai from Selviem and Superspiczy.
I hope it turns out well, otherwise we have to duck every time a dosa comes flying. :lol: :lol: :lol:


Selviem I hope its a grand birthday bash for your son.
I will post a vegetable pulav recipe as a present.

May the lord bless him with long life, a very good health, wealth and lots and lots of happiness.
Love Kugan98.

kugan98
10th June 2009, 08:16 PM
[tscii]
VEGETABLE PULAV

Ingredients:
2 cups basmathi rice soak for 15 minutes
2 potatoes cut into cubes
1 carrot cut length wise
10 french beans cut length wise
1 cup cauliflower florets
¼ cup green peas
1 red pepper cut into squares
2 big onions sliced
2 tbs fresh curds
½ tsp garam masala powder
Salt to taste
10 cashew nuts roasted
Coriander leaves little
2 tsp lime juice

To Grind:
7 green chillies
2 tbs coconut scrapings
1 tsp poppy seeds
2 tsp ginger paste
2 tsp garlic paste
½ tsp aniseeds
3 small onions

To Season:
2 pieces of 1 inch cinnamon sticks
4 cloves
4 cardamoms
2 bay leaves
3 tbs ghee + oil

Method:
Boil the basmathi rice, strain and spread in a container to cool.
Grind all the ingredients under “To Grind” to a fine paste.

Heat a pot with the ghee and oil. Add in the cinnamon sticks, cardamoms, cloves and the bay leaves.
Now add in the sliced onions and sauté till it turns lightly golden.
Now add in all the vegetables and sauté for about 5 minutes.
Add the ground masala and fry till the raw smell goes.

Add ½ cup of water, with the curds, salt and garam masala powder.
Stir nicely. Simmer for some time. Do not over cook the vegetables.
Off the flame and add the like juice.
Now add the cooked rice and gently mix it in the vegetables.
(add little more ghee if needed)
Garnish with cut coriander leaves and roasted cashew nuts.
You can keep the mixed pulav in a rice cooker to keep it warm.

[html:85ffbd3890]
http://img199.imageshack.us/img199/3543/img5444.jpg
[/html:85ffbd3890]

Selviem
10th June 2009, 10:46 PM
kugan, mysore masala was a big hit in our house. every body enjoyed it.thank u so much for ur wishes. i told this to my son, he told me to convey thank u so much to u.
selvi

superspiczy
11th June 2009, 09:34 AM
kugan,

besh! besh!!! masala dosa was sema suberb!!! my bf loved n he told me not to lose a fren like u .. hahahah.. thank u so much kugan. its just that i dont have a traditional thosai kallu here. i use the non stick pan...

Selviem hope u had a good masala day too!!! winkz

Superspiczy

Selviem
11th June 2009, 12:16 PM
i have the traditional dosai kallu, so i made dosa in that, it was really superb.

kugan98
11th June 2009, 06:44 PM
Selviem and Superspiczy, thank you very much for the nice feed backs. I am glad you all enjoyed the dosai.
Thanks Kugan98

kugan98
11th June 2009, 06:47 PM
[tscii] ( with sincere apologies to vegetarians)

Selviem this mutton recipe is for real mutton. :lol:
But I did it with mock mutton.

MUTTON IN TOMATO SAUCE.

50 grms ghee or oil
1 kg boneless mutton
2 tsp chillie powder
½ tsp tumeric powder
1 tbs coriander powder
1 tbs ginger paste
1 tbs garlic paste
Salt to taste
1 tbs onion paste
1 onion chopped
250 grms tomato made into puree
600 ml boiling water
Little coriander leaves chopped
Cinnamon sticks, cloves, star anise, bay leaf and caramoms.

Pour the oil or ghee, add in the spices, chopped onions and stir till brown.
Add in the mutton and stir till mutton is brown and coated with oil.
Add in the ginger, garlic paste ,and onion paste, stir nicely.
Add in the tumeric, chillie, and coriander powder, stir nicely.
Add in the tomato puree and salt.
Add in the water.
Pressure cook till 2 whistle, or as per your cooker.
Let the steam subside, remove and garnish with coriander leaves.


Note: You can cook in a pot if you do not have a pressure cooker.
Make your own tomato puree by blancing the tomatoes.

For mock mutton you need not cook till 2 whistle.
1 will do. Added potatoes..

[html:d3d5b5149e]
http://img31.imageshack.us/img31/5025/img5446.jpg
[/html:d3d5b5149e]


Vegetarian Lamb:

[html:d3d5b5149e]
http://img31.imageshack.us/img31/2162/img5385n.jpg
[/html:d3d5b5149e]

Madhu Sree
11th June 2009, 07:02 PM
[tscii] ( with sincere apologies to vegetarians)


:x :hammer: :lol2: j/k

superspiczy
11th June 2009, 08:17 PM
Kugan,

Back in singapore they call this dish "Ayam Masak Merah! (Red Chicken)

I will post my version of this recipe ok...

Superspiczy

superspiczy
11th June 2009, 08:22 PM
Ayam Masak Merah (Red Chicken)

Chicken- washed and cleaned
1 Big Potato- cut
1 Big Onion- sliced
1 Screpine leave- (Pandan) Tie a knot
1tbsp Ginger & Garlic Paste
1 Big Tomato- Cut
greenpeas
1 tsp Tomato Puree
Corriander - Garnishing

3 Candlenuts (Buah Cras) & abit of galangal (Lengkuas) - Grind together

10-12 Dried Red chillies} Grind into a paste
1tsp peppercorns}
1 serai }

In a pot, add in oil, let it heat up well. Add in the Screwpine leave, onions and saute it till light brown. Add in the ginger & garlic paste. 5mins later add in the grinded chilli paste and candlenut paste and stir well. When the chilli paste rises with oil, add in the potatoes and chicken and blend it well. Let the potaoes cook well. Add in 1 tsp of tomato puree and salt and keep stiring till dry. Lastly add in the green peas and garnish with corriander leaves.

[html:39aeb43930]
http://img3.imageshack.us/img3/5199/040620091286.jpg
[/html:39aeb43930]

nithishri
12th June 2009, 12:10 AM
Hi all
I have been following this thread from quite a few days.
Kugan , Selvi ka and superspiczy i am really impressed by all ur contributions.

I am in US , completed my Masters and been looking for a Job and i never cooked when I was in home back in Bangalore

I never had any exposure to cook as I was a spoilt kid pampered a lot.

But then after coming here I started cooking an d collected a lot of recipes from my mom , sister, perimma and annis .I will share with u all now and then

And yea , yaruchum enna thread ku welcome panunglen :P :wink:

Selviem
12th June 2009, 12:51 AM
hi nithishri,
welcome to our kugan thread. u r always welcome to contribute ur receipes.
Why only me u called as Selvi Ka, it is ok no problem, i am very happy to hear that.
Dont worry that u r spoilt. If u have interest in cooking, then it will automatically falls on ur way.
selvi :D :2thumbsup:

NOV
12th June 2009, 05:49 AM
And yea , yaruchum enna thread ku welcome panunglen :P :wink:welcome nithishri :D

Madhu Sree
12th June 2009, 10:34 AM
Hey nithisree... Welcome to the hub... :thumbsup:

Anoushka
12th June 2009, 11:37 AM
Any one has nice (and simple) recipes for eggless (and preferrably dairy free too) cakes? :)

superspiczy
12th June 2009, 12:27 PM
Hi Nithi....

Welcome to our thread!!! well not to worry that you are kinda lost with cooking.. now that u have joined Kugan's thread.. u can never go wrong with cooking.... The great KUgan and fellow hubbers will guide u along... Do post ur mum, anni's akka and their recipes.. its good to share around recipes.... I agree that u shd not call selviem akka.. she is ur thangachi ok... hehehehe!

superspiczy

superspiczy
12th June 2009, 12:36 PM
[tscii:1923b4a11c]Eggless Chocolate Cake

Ingredients:

1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
Method:

Preheat oven to 375°F.Spray a small baking pan (8×12) with vegetable spray or Baker’s Joy.Combine dry ingredients directly in the pan. Mix all the wet ingredients. In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.

Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.

Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.[/tscii:1923b4a11c]

superspiczy
12th June 2009, 12:38 PM
Egg less Banana Lemon Cake

2 cups white self-raising flour
1/2 teaspoon bicarb.
1 pinch salt
3/4 cup sugar
3/4 cup butter
1/2 cup milk
2 medium bananas
1/2 teaspoon lemon juice
3 drops lemon essence

Preheat the oven to 180C/350F/gas mark 4


Cream together the butter and the sugar until light and fluffy. Beat thoroughly, stir in the lemon essence and mashed bananas until blended. Sift flour, soda and salt together. Mix milk with lemon juice to sour the milk, then stir both into the creamed mixture until combined.

Grease and line the sandwich tins. Divide the mixture evenly between the three tins. Bake for 25-30 minutes or until light brown. Turn on to wire racks to cool.


[html:d35284a6fe]
http://img15.imageshack.us/img15/1659/110520091193.jpg
[/html:d35284a6fe]

Selviem
12th June 2009, 12:54 PM
well said superspicy, i am thankachi for her.
u r cake specialist i hope, immediately u gave 2 receipes. thats good. keep writing.
selvi

Anoushka
12th June 2009, 07:49 PM
thanks superspiczy :) the chocolate cake looks similar to what I make. The banana cake looks interesting. Will try that and let you know :)

kugan98
13th June 2009, 05:30 AM
Thanks Superspiczy for the chicken and cake recipes.
You must be a cake expert.
I am not good in cakes, though I do bake and ice.
Thanks again. Kugan98

kugan98
13th June 2009, 05:38 AM
Welcome to Kugan's Kitchen Nithi.
Our chief, Nov anna himself has welcomed you.

I am glad that you chose not to be a silent reader.
We are all beginners, not experts.
We get our happiness in sharing what ever we know.

I am sure you too will have some very good recipes.
Please share it with us. Let every one enjoy.
You too can pick some good recipes from this thread.

All our hubbers are very friendly.
You can ask them if you have any doubts
So happy cooking Nithi, roll your recipes in this thread.
Thanks. Kugan98

nithishri
13th June 2009, 06:05 AM
Hey all i did not expect such a lovely welcome. Anandha kannere poliyudhu

So happppy

Thangachiyaa .. aiyooda neenga epavume ennaku selvi ka dan.

Superscizyy ka , kugan ka and madhusree ( note panikonga selvi ka :P ) thanks for ur welcome .

Sure i will definitely share some nice recipes with u all .

acho Nov ungala marandhuten .. Thank u for the welcome

Luv
NithiShri

kugan98
13th June 2009, 06:13 AM
[tscii]When ever we have guests for vegetarian lunch, we either make this mango patchadi, puli inji or brinjal kasundi.
To day I am posting this simple mango patchadi.
Some people like to use brown sugar, I like to use chillie powder and normal sugar.


MANGO PACHADI

Ingredients:

300 grms raw ripe mango pieces
100 grms sugar ( more if you like sweet)
1 heaped tsp chillie powder
½ tsp mustard seeds
1 sprig curry leaves
2 tsp oil
Salt a little.

Method:

Choose a semi ripe mango, skin the mango and chop the pulp.
In a wok add the oil, when it splutters, add in the curry leaves.

Now add in the chopped plup and stir nicely.
Add little water and let it cook over medium heat.
Keep stirring off and on till they turn plupy.

Now add in the chillie powder, the sugar and salt.
Continue cooking over medium heat till they come
To a jam like consistency. Taste for sugar and salt.
Remove and serve as a side dish or jam.


[html:5daceb83e8]
http://img190.imageshack.us/img190/3867/img5417f.jpg
[/html:5daceb83e8]

nithishri
13th June 2009, 07:10 AM
[tscii]Here goes my first recipe. Back at Bangalore , my neighbor used to make this lovely kolambu called as “Bassaru” . Apparently mom learned this dish from her and its one of the favourites in our house since then.

Bassaru

The key ingredient for this recipe is the Greens Broth.

Method to prepare the Greens broth
1.Take greens such as siru keerai , venthaya keerai and palak and ½ a cup of sambhar paruppu.
2. Pressure cook the above with 4 cups of water. Do not over cook
3. Strain the water when its is done . The water that we strained is secret ingedrient ( Greens broth )
PS: Well if u are wondering what to do with the greens and paruppu jus make a poriyal out of it

Remaining ingredients
Tomato – 2
Onion – 1
Corainder seeds- 2 tbsp
Cumin seeds – 1 tbsp
Pepper corns – 6
Garlic pods – 6
Red Chillies – 5
Scrapped coconut – ½ cup
Tamarind – lemon size
Kadugu , ulutham paruppa and curry leaves for the thalippu.
Salt to taste.

Method.
1. Dry roast the red chillies , cumin seeds , coriander seeds , pepper corns, coconut scrapping and keep aside
2. Add little oil and fry the onions , tomatoes and garlic.
3. Grind 1 and 2 and make a smooth paste
4. Heat 2 drops of oil in a kadai and turn in the grinded paste and tamarind pulp.
5. Add Green Broth at this stage and salt and bring the kolambu to boil. Vary the amount of greens broth for thick and thin version of the kolambhu .
6. Garnish the kolambhu with kadugu , ulutham paruppu and karuvepillai thalippu.

Serve Bassaru with rice , dosa or Ragi kali.

Try it and do give me ur feedbacks. I hope you guys will love it

Luv,
NithiShri
:)

nithishri
13th June 2009, 07:14 AM
Hey guys i forgot to mention that Bassuru can also be done with Radish broth, Beans broth etc

Just pressure cook radish or beans with sambhar paruppu . and use this strained water as a variation for Greens Broth .

:goodidea: right ;)

Selviem
13th June 2009, 10:31 AM
hi nithi, i noted ur message. i am just kidding. Receipes sounds too good, i will try it surely.
selvi

Selviem
13th June 2009, 10:35 AM
Kugan,
Last June 14th we started this thread, we r going to complete successfully one year. Thank u so much for all the hubbers who are giving support to kugan.
selvi :clap:

kugan98
13th June 2009, 03:44 PM
Nithi, thanks, straight away you have gone into action.
Your recipe is new to me. Sounds very good.
I will definately try it.
Keep posting. Thanks . kugan

kugan98
13th June 2009, 03:47 PM
Selviem, I cannot believe my eyes.
We are a year old. look at the number of views.
I would like to thank each and everyone
from the bottom of my heart for making
this thread a success.
HAPPY BIRTHDAY.
Thanks. Kugan.98


[html:cd216fbdd2]
http://img79.imageshack.us/img79/7963/coolestnumberonebirthda.jpg
[/html:cd216fbdd2]

kugan98
13th June 2009, 04:36 PM
[tscii]
WAFFLES WITH PEANUT BUTTER OR HONEY

Ingredients:

110 grms plain flour
35 grms corn flour
3 tsp sugar
55 grms melted butter
¼ tsp baking powder
¾ cup milk
½ tsp dried yeast activated in luke warm water
A pinch of salt

Butter for brushing.
Honey, butter or peanut butter for serving

Method:
Sieve together flour, cornflour and baking powder
In a bowl/
Add the yeast , sugar, melted butter, milk and salt
To the flour mixture. Whisk nicely to a smooth batter.
Keep aside for about 15 minutes.

Heat a waffle iron and brush it with butter.
Pour 1/3 of the prepared batter in the waffle iron.
Spread evenly and bake for about 3 minutes.
Or until the waffle is golden brown.
Serve it with honey, butter or peanut butter.

You can make 3 waffles with the batter.

[html:e562abeb5c]
http://img15.imageshack.us/img15/9869/img5483ydh.jpg
[/html:e562abeb5c]

kugan98
13th June 2009, 04:44 PM
Friends my aunty gave me a recipe for potato pulav
and cabbage patchadi.
I tried it today. The patchadi was nice.
I was not happy with the pulav.
If anyone has a nice recipe, please post it for me.
Thanks. Kugan98

kugan98
13th June 2009, 05:08 PM
[tscii] Here is the cabbage patchadi.


CABBAGE PATCHADI

Ingredients:
200 grms cabbage cut finely
4 green chillies slice them
2 tbs coconut scrapings
10 shallots or 1 big onion sliced
1 tsp mustard seeds
2 tsp urad dal
2 cups of curd
Salt to taste
1 tbs oil
1 sprig curry leaves
Little coriander leaves for garnishing

Method:
Heat a wok with the oil. Add in the mustard seeds and urad dal.
Add in the curry leaves. Now add in the onion and cut chillies.
Sauté for a while, add in the cut cabbage, salt and sauté nicely.
Add in the coconut scrapings, mix and remove.
Garnish with the coriander leaves.
Mix in the curd just before serving.

[html:0e694b0d18]
http://img190.imageshack.us/img190/346/img5504b.jpg
[/html:0e694b0d18]

suvai
13th June 2009, 05:18 PM
Hi Kugan,
Happy Birthday for one year completion!!
Awesome......:-)
eggless cake ah? enakum oru piece ;-) !!!
Thank u for the potato roast recipe...it turned out well :-)
Welcome Nithishri...:-)
Yr recipe seems very unique...kugan neenga ithai try panneengana pic podunga plz.
Selvi & Superspicy thanks to u both two for posting recipes on Kugans thread...for the past one year.
:-)

suvai
13th June 2009, 05:24 PM
kugan nga.....pachadi yoda aarambichi oru anniversary menu pottu kalakidunga ;-)

Selviem
13th June 2009, 07:08 PM
kugan as soon as i told, immediately u made a 1 year cake, here only kugan is standing. Very nice and looks tempting. As suvai told, give a special menu for the first year celebration.
selvi

Selviem
13th June 2009, 07:09 PM
suvai, its our pleasure to share our receipes.

superspiczy
13th June 2009, 09:02 PM
[tscii]This cupcake recipe is a SAMARPANAM to our 1st year Anniversary!!!

DOUBLE CHOCOLATE CUPCAKES

1 cup (250ml) thickened cream
450g good-quality dark chocolate
5 eggs
3/4 cup (165g) caster sugar
1 cup (150g) plain flour
1 tbs good-quality cocoa powder
1/2 tsp baking powder
Sugar flowers (optional), to decorate (see note)
Chocolate sauce
100g dark chocolate, broken into pieces
1/3 cup (80ml) thin cream
Method
Preheat the oven to 180°C (160°C fan-forced). Line an 18-hole patty pan with paper cases.
Stir cream and chocolate in a pan over low heat until smooth. Cool slightly.
Place eggs and sugar in bowl of an electric mixer, and beat on high until pale and doubled in volume. Slowly beat in chocolate mixture.
Sift in flour, cocoa and baking powder, then stir with a metal spoon to combine.
Divide mixture among cases. Bake for 15-20 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pans, then remove cakes from cases.
Meanwhile, for sauce, place ingredients in a heatproof bowl over a pan of simmering water (don't let bowl touch water). Stir until chocolate has melted.
Remove from heat and stir until smooth.
Cool slightly. Serve cakes topped with sauce. Decorate with flowers if using.

[html:47735262b2]
<img src="http://img190.imageshack.us/img190/8526/sl380253.jpg
"width=300>
[/html:47735262b2]


[html:47735262b2]
http://img29.imageshack.us/img29/2553/sl380280.jpg
[/html:47735262b2]

nithishri
14th June 2009, 02:15 AM
:ty: for all your support my dear ones :)
Recipe senju patthu epdi irukunu solunga

wow 1 yr complete airucha .Congratulations. I am very happy to be a part of this celebration :swinghead: :clap:

kugan ka i tried the mango pachudi . Karam matum edho nyabagathula adhigama potuten . I dont wanna add more sugar :cry2: , how do i neutralize it. Inga vera sema Hot weather in Virginia .. shabba mudila ka

nithishri
14th June 2009, 02:19 AM
Superspiczy ka .. ur cup cake recipe is soo inviting.
June 18th oda Shri ya meet panni 1yr achu
i ll defintely do this cup cake to celebrate the occasion.

suvai
14th June 2009, 05:07 AM
hi Madhu Sree!!!
I was very skeptical in trying out your Italian milagai saambar.....but i have to admit.....that u proved me wrong......the taste is superbbbb.....porutkal simple....motham....super suvai...;-)
thank u... :thumbsup: :thumbsup:

kugan neenga try paneengala?..

NOV
14th June 2009, 07:45 AM
For K and Kugan's Kitchen

[html:513a565a42]
http://img.123greetings.com/eventsnew/anniv_flwrs/10226-003-12-1071.gif
[/html:513a565a42]


[html:513a565a42]
http://www.wkyc.com/weblog/directors_cut/uploaded_images/Cupcake1-759670.jpg
[/html:513a565a42]

Shanthy
14th June 2009, 10:44 AM
Dear Kugan

Congratulations !!!!!!. Lovely to see Kugan's kitchen growing strong and attracting more and more hubbers.

Welcome to the hub Nithishri. Glad to see another cheerful member in the hub. Better late than never in welcoming you.

Regards
Shanthy

kugan98
14th June 2009, 06:30 PM
Nov anneh pinnitinga.
With your blessings and guidence, hope for another good year.
So as to show our gratitute I am posting a sweet paal payasam for you anneh.
Not forgetting my first supporter Talafanz .

And for all my friends in the forum
Please enjoy the payasam with Nov and Talafanz.
Thanks. Kugan98


PAAL PAYASAM

1 cup long-grain rice
3 litres whole milk
2 cups sugar
2 cups heavy cream
1 tsp rasins )
1 tsp cashew nuts ) both roasted in ghee
a pinch cardamom powder

Wash and rinse the rice in several changes of water until the water runs clear. Heat the milk in a saucepan over medium heat. When it comes to a boil, add the rice, lower the heat, and cook for fifteen minutes, stirring continually to prevent scorching. To test if the rice is ready, take out some grains with a spoon, and try to mash them. If it is very soft to the touch and easily mashes, it is cooked. If necessary, cook for a few more minutes. Stir in the sugar, ( Once the sugar is added the rice stops cooking ) and cook for another ten to twelve minutes. Pour in the heavy cream, and bring it to a boil. Reduce the heat, and simmer for twenty-five to thirty minutes, stirring occasionally.
Add in the nuts and rasins and the powder.
Remove the pan from the stove, and keep it covered to prevent the milk from forming a skin. This dessert may be served either warm or cold.

[html:3d81c24a5d]
http://img82.imageshack.us/img82/7990/paalpayasamqz1.jpg
[/html:3d81c24a5d]

kugan98
14th June 2009, 06:36 PM
Thanks Selviem, Superspiczy, Suvai, Nithi, Madhu and Shanthy for all your wishes and compliments.

I will try the sambar and saaru and post the pictures soon.
Thanks. Kugan98

dev
14th June 2009, 06:41 PM
Nithshri, welcome to the hub!!!...:)

Kugan, congrats on completion of 1 yr...:)

dev
14th June 2009, 06:47 PM
Paal payasam looks yummy!!!... I usually cook the rice in the pressure cooker (using water instead of milk) & then add milk, sugar & boil for sometime until it thickens a bit...I also make it with leftover rice if I want a quick dessert... & IMO, it's best had cold-preferably the next day... :slurp:

kugan98
14th June 2009, 06:58 PM
[tscii] I try to squeeze out as many recipes as I can from my aunty before she leaves for India. This is one of them.

CUCUMBER IN COCONUT PASTE

Ingredients:

1 cucumber skinned and cut into small pieces
¼ cup coconut scrapings
2 dry red chillies
2 green chillies sliced fine
½ tsp mustard seeds
1 sprig curry leaves chopped
1 tsp lime juice or more
Salt
½ tsp mustard seeds
1 tsp oil

Method:
Rub little salt to the chopped cucumber.
Grind the coconut with dry red chillie into a thick paste.
Add the ½ tsp mustard seeds and grind a little more before removing the paste from the blender.
Now squeeze out the juice from the cucumber.
Add in the sliced green chillies to the cucumber.
Add also the ground masala, salt and mix well into the cucumber.
Heat the oil in a pan, add in the ½ tsp mustard seeds and the curry leaves. Season well and add it to the cucumber.
Finally add in the lime juice, mix well and serve.

[html:829afda310]
http://img197.imageshack.us/img197/5020/img5450.jpg
[/html:829afda310]

NOV
14th June 2009, 07:00 PM
So as to show our gratitute I am posting a sweet paal payasam for you anneh.:ty:
I wish someone will make it for me and my son (who will be 17 tomorrow) :D

Selviem
14th June 2009, 07:10 PM
kugan, paal payasam looks great. let me try out ur version.
selvi

kugan98
15th June 2009, 05:14 AM
Happy birthday to your son,Nov.
Even if I cannot cook the payasam,
I pray to the Lord to give him long life
good health, wealth and lots and lots of happiness.
Kugan.98

suvai
15th June 2009, 05:15 AM
Hi Nov ngov!!
Birthday Wishes to your son...nga :-)

kugan98
15th June 2009, 05:19 AM
Superspiczy, in the excitment I forgot about your query.
The only way is to add more mango slices and cook.
I love my mango patchadi sweet.
Yummy just like jam. :thumbsup:
Kugan.98

kugan98
15th June 2009, 05:37 AM
Dev, thanks for your wishes.
Dev, as far as I know paal payasam cooked wholly in milk tastes different from that cooked in water, and later adding milk.

Traditionally the payasam is cooked over slow fire for several hours, so that the milk cooks down and thickens.
The long slow simmer will not make it into soggy lump,
instead the milk will condense and develope a reddish hue.

The authentic pot for cooking payasam is the uruli.
The authentic paal payasam does not have cashew and rasins, neither the cardamom powder.
This is how my elders cook it in our house.

I still cook with the milk, but I add the nuts and fruits and powder for taste. Thanks. Kugan98

nithishri
15th June 2009, 06:06 AM
Superspiczy, in the excitment I forgot about your query.
The only way is to add more mango slices and cook.
I love my mango patchadi sweet.
Yummy just like jam. :thumbsup:
Kugan.98

akka query ketadhu naanuu .. neway thanks for the clarification.I ll add some mangoes then

Dev and shanthy thank u for the welcome. Enga amma peru kooda santhi dan ;)

nithishri
15th June 2009, 06:07 AM
Nov .. convey my regards to your Son :)

superspiczy
15th June 2009, 07:22 AM
nithi....

Kugan is overwhelmed with the hubbers that she is getting confused with her hubbers.. hahahha.... Naan onnumae ketkavilai!!!

Superspiczy!

NOV
15th June 2009, 08:17 AM
:ty: K, suvai and nithi.

Selviem
15th June 2009, 08:54 AM
Nov,
birthday wishes for ur son. we will pray for his long life and bright future.
selvi