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kugan98
21st July 2009, 08:37 PM
[tscii]Normally we talichufy any left over idlys.
This is how my aunt did.


MASALA IDLY

Ingredients:
10 idlys cut them into 9 squares each
2 big onions chopped finely
1 big tomato chopped fine
2 tsp chillie powder
1 tsp garam masala powder
5 green chillies sliced
3 sprigs curry leaves
15 cashew nuts
4 tbs of tomato puree
½ tsp mustard seeds
½ tsp urad dal
Salt to taste
2 tbs of cut coriander leaves
Oil
Little red food colour (optional)

Method:
In a pan pour the oil, fry the curry leaves till crisp, remove.
Next fry the green chillies well, remove.
Now fry the cashew nuts till golden colour, remove.

In a wok add about 2 tbs of oil, add in the mustard and urad dal.
After the mustard splutters, add in the chopped onions.
Saute well till it turns slightly brown.
Add in the chopped tomatoes, and cook till mushy.
Add in the chillie powder, salt, garam masala ,
Salt and the tomato puree. Add little water.
Cook till the oil shows up.
Now add in the idly pieces and toss them carefully.
See that the masala coats all the idly pieces.

Fry them for a minute and remove.
Garnish with the fried green chillies, curry leaves,
Cashew nuts and coriander leaves.
Serve for breakfast or tea.

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kugan98
21st July 2009, 08:44 PM
[quote="dev"]Sudha's milagootal recipe:

step 1: Pressure cook 100 gms thoor dal or pasi paruppu.

step 2:cook 1 bunch of thandhu keerai or mulai keerai or 1 banglore kathrikai(chow chow), 1 pudalai or cabbage. that separately with little salt and little turmeric and perungayam powder.

step 3:In a kadai pour little oil and fry ulundha paruppu 2 table spoon, one dry chilli and one tbl spoon of milagu. add little perungayam also in the oil. add little seerakamand dry grind the fried stuffs. After it is powdered add quarter coconut-shredded, little water and grind, to make a masala.

step 4:Now in a kadai put one spoon oil, kadugu, ulundu and pour the pudalai which is cooked, with the water. Add the paruppu also and mix. Then add the masala and salt. Give it a good boil until it becomes think(kootu consistency). Add malli thazhai.

Serve with rice or chapathi or dosai...:slurp:[/quote


Here is the picture of Sudha's milagootal.
It was yummy. Thanks. Kugan

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Madhu Sree
21st July 2009, 09:15 PM
Last weekend I prepared Stuffed Idly... Didnt take any photo... :)
But still here is the receipe,

STUFFED IDLY :cool2:

All you need is idly batter and any type of dry vegee curry of ur choice.

I prepared the stuffing with cooked potato(mashed) peas dry curry.

Method:

First grease the idli moulds.

Scoop little batter and pour into the idli moulds, juz to cover the bottom of the idli mould.

Add 1 tea spoon of vegetable filling

Add batter and cover the veggie filling.

Now steam the idlies and enjoy. :thumbsup:

sudha india
21st July 2009, 09:21 PM
Hi ...... :bluejump:

Sudha's milagoottal ..... kekkave very very nice.
Edha naan edhirpakkalai.

Glad you all enjoyed. Enakku samaikka therinja alavukku recipe ezhudha theriyalai. Thanks to Dev and Kugan.

Madhu Sree
21st July 2009, 09:29 PM
Bean Paruppu Thengai Curry :redjump:

Ingredients:

Beans
Moong dal - 2 tbl spns
Cocunut shreds
Sugar - 1/2 tea spoon
Oil
Asafoetida
Salt

To temper:

Mustard seeds.
Urad dal.
Red chilli - 3

Method:

Chop beans.

Now heat a pan, add oil and fry the tempering things.

Add beans. Cover and cook for 2 mins.

Add moong dal, salt, sugar. Sprinkle little water.

Cover and cook for 10 mins.

Now add asafoetida, cocunut shreds. Mix well and leave it for 2 mins.

Remove from fire. Heavenly combination with vathakuzhambu. :slurp:

Preparation time: Nearly 20 mins

Alteration: The same process can be followed for carrot and kothavarangaai(english la ennanu marandhu pochu :?)

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dev
21st July 2009, 10:34 PM
Kugan, try a few modifications to the milagootal next time... cook the dhal until it's thoroughly mashed... add less keerai...

nithishri
22nd July 2009, 02:50 AM
Hi all I am back :)
I scored 81 % in the certification exam

Thank you all for ur wishes . I ammm sooo happy today

kugan98
22nd July 2009, 06:21 AM
OH! I am soooo happy to see the thread active again.

Madhu, I will try your stuffed idli.
My aunty calls it pregnant idliys :lol: :lol:

Will also try your beans parupu tengai curry.
Thank you sooo much Madhu
With thanks. kugan98

kugan98
22nd July 2009, 06:23 AM
Thanks Sudha, there is no big deal in writing a recipe.
You try a few times and it will come.
Hope to see more of your recipes that you
cook in your house.
Thanks. Kugan98

kugan98
22nd July 2009, 06:27 AM
Nithi dear all our blessings for you.
Hope you do well in all your future exams.
All our prayers are always with you.


Apuram oru sweet dish post pannungga.
Let us all celebrate your success.
Thanks. Kugan98

kugan98
22nd July 2009, 06:28 AM
Dev, thanks for your tips.
I will keep in mind the next time I do.
Thanks. Kugan98

sinrultz
22nd July 2009, 08:36 AM
Hello Kugan,

Could you post a good recipe for making crisp rava dosa that does not stick while cooking?

sudha india
22nd July 2009, 12:10 PM
Thanks Kugan. I am not a great cook. Ipdi pala recipe ellam padichu, andha nerathula veetla irukaradha vechu modify panni edho samalikkaren.

With your and Dev's encouragement I will try to write one :

I love the Mor Char ( similar to mor rasam posted here) prepared by my aunt whenever I go to greet her.

Mor Chaar

2 cups butter milk (konjama pulicha mor will be better - not so thick not very watery)

Add required salt, perungayam and karuveppilai to the buttermilk.

In a kadai pour very little oil, fry mustard and few vendhayam and add 2 broken varamilagai in it. Once it is fried, add the butter milk, just mix well and transfer into a serving vessel.

Thats all. preparation time less than 2 mins.

This tastes so good and traditional. This is made by my aunt when she makes poricha kootu.

She used to also describe how to eat.

Mix hot rice and poricha kootu (usually brinjal) in your plate and make a small space in the centre and pour this mor chaar and try.
I have enjoyed it this way. Please try.

You can also pour this to plain rice and eat as Mor saadham. (idhu en style)

Kugan / Dev : Will try to write better next time. You may help by posting a proper recipe after trying.

PS : If you are left with lots of butter milk and want to exhaust it, try this and you will have no reason to complain.

Madhu Sree
22nd July 2009, 12:10 PM
K, do try :thumbsup:
and abt ur aunt's comment on stuffed idlies... :rotfl2:


Hi all I am back :)
I scored 81 % in the certification exam

Thank you all for ur wishes . I ammm sooo happy today

Hey nithi, :cool2: Congrats... :2thumbsup:

Madhu Sree
22nd July 2009, 12:13 PM
Sudha kaa... :ty: wonderful recipe... :thumbsup:

sudha india
22nd July 2009, 12:20 PM
Madhu, thanks. Adhukkulla officeleya seidhu paathuthiya ? Super. :lol:

Anyway...have a great day madhu.

Madhu Sree
22nd July 2009, 12:22 PM
Madhu, thanks. Adhukkulla officeleya seidhu paathuthiya ? Super. :lol:

Anyway...have a great day madhu.

kurumbu... :rotfl: will try out the recipe this weekend...
Thx ka... u too have a gr8 day... :thumbsup:

superspiczy
22nd July 2009, 12:45 PM
Kugan,

I tried your sweet Boli today... It was very nice. Back in spore we use to get it ... But i made it very small.. so that i can have more space in my tummy to fill more.. hahaha... Excellent.

Thank you

Superspiczy

dev
22nd July 2009, 06:45 PM
Congrats Nithi...

Sudha, naalaike try panniduren moor chaar...:) Appadiye poricha kulambu recipe post pannunga paarpom...;)
aprom typical brahmin style araichu vitta sambar, vatha kulambu, paruppu usili, mor kulambu ellam post pannunga...hehehe...

ennai porutha varaikkum recipela measurements illaina kuda parava illai...but I would like to know which taste should dominate & which shuld be on the background... like some should taste sour when it touches the tongue & the hotness should come next with a touch of sweetness atlast... adhu mattum eppadi irukanumnu therinjaal podhum...we can adjust the measurements accordingly...

Selviem
22nd July 2009, 08:20 PM
nithi, wow congrats! for scoring good marks. keep it up!

kugan98
23rd July 2009, 05:06 AM
Dear Sinrultz, here is how I make the rava dosa.
It will not stick to the tava.



Now its Rava Dosai.

Ingredients:
1 cup of rava
1/2 cup all purpose flour
1/4 cup rice flour
1 cup yogurt
1 tsp cumin seeds
1 fresh green chillie, finely chopped
1 tbs ginger finely chopped
1 small onion finely chopped
2 red dry chillie cut into pieces
2 sprigs curry leaves chopped
2 tbs cilantro leaves, roughly chopped
salt to taste
water as required
oil

Method:
In a bowl, mix all the ingredients. Stirring continually
pour in water a little at a time, to make a smooth, thin batter.
Leave it to soak for about 20 minutes.
Heat a dosa kal , smear 1 tsp of oil on the kal with a small cloth.
stir the batter once to mix well.
start spreading the batter from the outside to inside.
spread 1 tsp of oil on the rava dosa. cook for a minute.
turn the dosa on the other side and cook again
cook till the dosa is crisp and golden.
remove and serve with sambar or chutney.

Note:
stir the batter well before spreading the dosas, as the
solids always settle at the bottom.
always keep the flame low while pouring the batter.
but the dosas should be cooked on high flame.

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kugan98
23rd July 2009, 05:19 AM
Bravo Sudha, well done.
This is how you do it.

We call it talicha mooru.
I will post the picture today.

As Dev says recipes are only guidelines.
you can plus or minus according to your taste.

So roll in all your vegetarian recipes.
You see I know how to do the moor char.
But I never thought of doing it.
So when you posted the recipe, I said
today is moor char for everyone.

Thats the way we rekindle the recipes we have forgotten.
Thanks again Sudha. Well done
Kugan98

kugan98
23rd July 2009, 05:26 AM
Madhu, I translated what she said in Tamil.
You know she said in India they call it senna idly. :lol:

And the filling is usually thick coconut chutney
rolled into a ball. Steaming is exactly as you said.

I am going to try with your type of fillings
I think it will taste better than the coconut chutney.

Thanks Madhu, you see now we learn different types
of ways to do the stuffed idly.
Good to share what we know.
Thanks again Madhu. Kugan98

kugan98
23rd July 2009, 05:31 AM
Thanks Superspiczy for your feed back.
I have few non-vege recipes for you.
I will soon post them.
Thanks. Kugan98

kugan98
23rd July 2009, 06:03 AM
[tscii]
There are many ways to do this vadai.
This is how I do.


MADDUR VADAI

Ingredients:

200 grms fine semolina
100 grms rice flour
50 grms plain flour
1 tsp red chillie powder
4 tbs hot oil for kneading
1 big onion finely chopped
½ inch ginger finely chopped
2 tbs of coriander leaves finely chopped
10 curry leaves finely chopped
2 green chillies finely minced
Salt to taste
Oil for frying

Method:
Heat the 4 tbs oil in a pan.
Mix the semolina, plain flour . rice flour , red chillie powder,
And salt in a bowl. Add the hot oil and mix nicely with a spoon.

Now add the chopped onions, ginger, coriander leaves,
Curry leaves, and the green chillies. Mix well.

Now add water slowly and knead the dough to a thick paste.
Smear oil to your palms, take a small amount of the dough.
Shape it into thin vadai shapes and deep fry it in oil.
Remove when they are golden in colour.
You can just eat it as it is, or serve with chillie sauce.

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kugan98
23rd July 2009, 07:11 PM
Mor Chaar by Sudha

2 cups butter milk (konjama pulicha mor will be better - not so thick not very watery)

Add required salt, perungayam and karuveppilai to the buttermilk.

In a kadai pour very little oil, fry mustard and few vendhayam and add 2 broken varamilagai in it. Once it is fried, add the butter milk, just mix well and transfer into a serving vessel.

Thats all. preparation time less than 2 mins.

This tastes so good and traditional. This is made by my aunt when she makes poricha kootu.

She used to also describe how to eat.

Mix hot rice and poricha kootu (usually brinjal) in your plate and make a small space in the centre and pour this mor chaar and try.
I have enjoyed it this way. Please try.

You can also pour this to plain rice and eat as Mor saadham. (idhu en style)

Kugan / Dev : Will try to write better next time. You may help by posting a proper recipe after trying.

PS : If you are left with lots of butter milk and want to exhaust it, try this and you will have no reason to complain.



Here Sudha is the mor char picture.
Yes you have to pour the mor into the talipu pot,
swirl it once then pour it into a container.
Thanks Sudha. Kugan98

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kugan98
23rd July 2009, 08:14 PM
[tscii]
Try this simple Malaysian palagaram.

VEGETARIAN CUCUR BADAK
( A Malaysian Palagaram)

Ingredients:

For the skin:
250 grms sweet potato boiled and mashed
6 tbs of plain flour
A bit of salt
Oil for frying

For the filling:
½ coconut scrapped
1 pip garlic*
5 shallots*
1 big lemon grass *
1 tsp tumeric powder *
1 cm fresh ginger*
Salt to taste
Little sugar
2 tbs cooking oil

Method:
For the skin: mix the mashed sweet potato with flour and salt.
Mix till you get a soft dough. Keep aside.

For the filling:
Pound all the ingredients with this mark *
Heat 2 tbs of oil, add in the pounded ingredients till fragrant.
Add in the coconut, salt and sugar, mix well.
Once cooked ,remove and let it cool.

Take a bit of dough, about the size of a tennis ball.
Flatten it and put the filling in the middle. Cover the filling
And shape it into a round disc.
Heat oil and fry till golden.
A good snack for tea.

NOTE: For non-vegetarians, you can add 100 grms of soaked
Pounded dry shrimps while cooking the filling.
Also after making a disc with the dough, press a medium fresh
Prawn on top of the dough before frying.



The Filling And The Palagaram:

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kugan98
23rd July 2009, 08:38 PM
[tscii]
RIDGEGOURD CARROT CURRY

Ingredients:
1 big ridgegourd peel and cut into cubes
1 medium carrot peel and cut into cubes
1 potato cut into cubes
1 onion chopped
2 tomatos chopped
½ tsp cumin
2 tbs curry powder
¼ tsp tumeric powder
1 tbs oil
¼ tsp brown sugar (optional)
Salt to taste
Little lime juice
Little cut coriander leaves.

Method:
Heat oil in a wok, add in the cumin seeds.
When the seeds are roasted, add in the onions.
Sauté the onions well. Add in the chopped tomatoes
Curry powder, tumeric powder, salt and sugar.
Cook stirring till the tomatoes turn mushy.

Add in the carrots and potatoes, add 1 cup of water.
Cook till the carrots are cooked, add in the ridgegourd pieces.
And stir well. Do not over cook the ridgegourds.
Taste for salt and remove. Mix in the lime juice and
Garnish with the cut coriander leaves.
Serve with chappatis or as side dish

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sinrultz
24th July 2009, 12:54 AM
Thanks a lot for Rava Dosa recipe Kugan...Will try it out soon.

Selviem
24th July 2009, 02:15 AM
kugan,
tried ur peanut brinjal receipe, it came out very nicely and taste was too good. it is a different receipe, we had with rotis. thanks for a nice receipe.
selvi

dev
24th July 2009, 12:44 PM
Sudha, I made mor char today & it tastes very good... neenga sonnadhu polave it's like a shortcut to thalicha thayir sadham when added to rice...:thumbsup:

Eppo poricha kootu recipe kidaikum?...

sudha india
24th July 2009, 02:18 PM
Thanks dev, aunty kitta oru replay kettutu post panren.

I always do many short cut samayal to suit my time and mood.

Here is a simple MOR KOZHAMBU :

Take 2 cups butter milk, little sour, not too watery. Add salt, perungayam. (turmeric - optional)

Grind little coconut, ginger, seerakam and vara milagai to a paste and mix it in the buttermilk.

Heat kadai with little oil, fry mustard and thin sliced oinion (big onion chopped).
Pour the mixed buttermilk and heat for just 2 mins. (Dont boil !)

Add curry leaves and malli to garnish.

Super mor kozhambu in less than 10 mins. (including preparation time) is ready.

The ginger added, will enhance the taste.

dev
24th July 2009, 05:28 PM
aunty kitta replay-a?... sari sari, adhu thaan engalukkum safe...;)

Mor kluambu looks very easy... will try it...we always make thayir kulambu at home... mor kulambu amma senju naan saapitadhu illai...But I like both...unga recipe-a senju paarkiren...

The few times I've had mor kulambu in my cousin's place, I've seen them using pearl onion or brinjal in it... verai enna veggies idhula use pannalaam?...

kugan98
24th July 2009, 08:45 PM
Here is my mil's recipe for channa- koNdaikadalai- suNdal:

Soak channa overnight.
Pressure cook the soaked channa.
Heat oil in kadai and add chopped small onion and curry leaves and cooked channa and salt. Add to this a paste of these ingredients (prepared grinding in the mixie):
dhaniya seeds -2 tsp
cumin seeds -1/2 tsp
red chilli -2

Saute in slow fire till the gravy(paste) dries. Add coconut flakes and it is ready now to eat. A different, spicy favourite in our family.


PP madam, I made your channa sundal.
My whole kitchen was filled with the aroma.
I have posted a picture of it.
You must tell me if I have done correctly.
Thanks. Kugan98

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kugan98
24th July 2009, 08:47 PM
Thanks Selviem for the nice feed back.
I am happy that you all enjoyed the dish.
Thanks again. Kugan98

kugan98
24th July 2009, 08:57 PM
Thanks Sudha for the mor kulambu recipe
See now you can post recipes.
Ask your aunty and give us all the vegetarian recipes.
I am sure every one of us will enjoy it.
Thanks . Kugan98

kugan98
24th July 2009, 09:20 PM
[tscii] At times I would do this slowly disappering item
for breakfast or tea.


UPMA KOLUKATTAI

Ingredients:

500 grms or 2 cups raw rice
100 grms coconut scrapings
5 dried mor millagai cut into pieces
1 green chillies chopped
1 tsp mustard seeds
½ tsp asafoetida powder
2 tsp oil
Few curry leaves chopped
Salt to taste
5 cups of water

Method:
Wash the rice and soak for an hour,
Drain and spread it on a muslin cloth and dry for few hours.
Coarsely powder the rice in a blender to resemble rava.

Heat oil in a wok, add the mustard seeds, let it splutter.
Add the asafetida powder, green chillie, curry leaves
And the cut mor milagai. Sauté for a minute.
Add in 5 cups of water, salt and the coconut.

When the water boils, slow the flame and add the rice rava.
Stit well to mix. Cover and let it cook on its steam..
Remove the cover and mix nicely. Off the flame.
Do not worry if it tastes a bit raw at this point.

Let the mixture cool, form it into small balls.
Put the balls in a steamer and steam for about 10 minutes.
Remove and serve with tomato chutney or dosa podi.

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sinrultz
24th July 2009, 09:25 PM
Which kind of Rava should I use for the Rava Dosa recipe..the small type or the bigger upma rava?

Thanks Kugan

nithishri
24th July 2009, 09:49 PM
Ahhha thread is so super active to see :D

Sudha ka , Mor kolambhu vasam Virginia varaikum varuthu pongu, Goood job ka .THumbs UP !!!!!! :)

Kugan ka .. here is the sweet recipe to celebrate my certification exam results.
I found this at the back of "richfood corn flakes cereal"packet. It looked very interesting and it turned out good too. Trust me . Hope u all will like it too

Here u goo

Corn Flakes Crunchies

Ingredients
2/3 cup sugar
1/2 veg shortening (dalda)
1 egg
1 tbsp milk
1 cup maida
1.5 tsp baking powder
1 tsp grated orange peel
3 cups corn flakes cereal
1/2 cup chopped of mixed nuts(walnuts , almonds, pistachios)

Method
Preheat oven to 350 degree F . Lightly grease the cookie sheet
Beat the sugar and dalda until creamy.Next beat in the egg , milk and orange peel.
Stir in the maida and baking powder.
Now add the corn flakes cereal and mixed nuts and give it a nice stir
Drop by level tablespoons 2 inches apart onto prepare cookie sheet.
Bake 8 to 10 minutes until lightly brown.Let stand 1 min before removing racks to cool

Makes 3 dozens

Nutrition per cookie - 61 calories. :cheer:

nithishri
24th July 2009, 09:51 PM
kugan ka , i did the black bean and veg curry . I was realllyy reallly good. Thanks ka

nithishri
24th July 2009, 09:59 PM
Once again thank u all for the wishes . Hugs and kisses to u alll :)
It is really motivating . I feel at home :)


Love
NithiShri

kugan98
25th July 2009, 05:07 AM
Sinrultz you must use the small type one.
The bigger ones are good to make kesari.
Thanks. Kugan98

kugan98
25th July 2009, 05:09 AM
Nithi thanks a lot for the sweet recipe.
I hope everyone will try it.
As for me, you know I have to wait
Thanks. kugan98

suvai
25th July 2009, 06:05 AM
Hi Kugan,

Its such a pleasure to see many more recipes from you & the rest of the friends!! Thank u all.
I still have a lot of catching up to do.....some of them have very interesting combination of ingri's.

Onga ridgegourd carrot curry ku u have used 2tbsp of curry powder....what type of curry powder is this? plz do tell us.

nithi...congrats!!

Hello to all....:-)

s

kugan98
25th July 2009, 02:54 PM
Hello Suvai, thanks for dropping by.

well I used meat curry powder, (vegetarian thaan)
Or you can use a mixture of chillie and coriander powders
with little cumin powder. Or any masala powder.
Thanks. Kugan

suvai
26th July 2009, 01:57 AM
Thank u nga kugan!! try pannitu solaren.
iniki thaan poi ridgegourd vaangitu vanthen to try it out....;-)
inga semma mazhai....:-) i love the rain...sooda pakoda/bajji nu iruntha innum santhosham thaan :mrgreen:

suvai
26th July 2009, 01:58 AM
kugan....epo time kidaichaalum...never will miss out on kugans thread & food thread in general..:-)

kugan98
26th July 2009, 08:35 PM
Thanks Suvai, Kugan bows to Suvai.
If not for all your support, kugan would
have closed shop eppavo.
Thanks Suvai. Kugan98


Note: Nejama innaikku engga veetila
bajji thanga.

suvai
27th July 2009, 01:52 AM
Hi nga kugan.....ahaaa angey bajji paneengalaa? hope u had one for me too! :-)

kugan.....iniki onga veetu samayal thaango!!
made ridgegourd curry/pavakai poriyal yr style/vazhakai (round round ah veti) onga recipe thaango!!
all the three turned out super....complients thaan!!! athu ongalai thaan cherum!! :-) thank u for all the lovely recipes nga kugan!!

hi....to selvi/madhu Shree/SuperS....also to everyone who visit this thread...:-)

suvai
27th July 2009, 01:53 AM
oh i forgot to mention i also made yr red pepper chutney....kungan nga...that also turned out super o super ;-) thank u!

sudha india
28th July 2009, 10:33 AM
Hi Kugan, Dev, nithi and all
Thanks for your nice words. had been to chennai for 3 days and just back.

Chennaila poi rava dosai panninen. Romba nalla irundhudhu. Quantity kammiya pochu. So I could only have one piece. But en SIL veetla ellarukkum romba pidichudhu.

Thanks Kugan.

sonu gopi
28th July 2009, 12:50 PM
[tscii]
There are many ways to do this vadai.
This is how I do.


MADDUR VADAI

Ingredients:

200 grms fine semolina
100 grms rice flour
50 grms plain flour
1 tsp red chillie powder
4 tbs hot oil for kneading
1 big onion finely chopped
½ inch ginger finely chopped
2 tbs of coriander leaves finely chopped
10 curry leaves finely chopped
2 green chillies finely minced
Salt to taste
Oil for frying

Method:
Heat the 4 tbs oil in a pan.
Mix the semolina, plain flour . rice flour , red chillie powder,
And salt in a bowl. Add the hot oil and mix nicely with a spoon.

Now add the chopped onions, ginger, coriander leaves,
Curry leaves, and the green chillies. Mix well.

Now add water slowly and knead the dough to a thick paste.
Smear oil to your palms, take a small amount of the dough.
Shape it into thin vadai shapes and deep fry it in oil.
Remove when they are golden in colour.
You can just eat it as it is, or serve with chillie sauce. Thanks Kugan. I like vadais and this one is quite different from the normal ulungthu/dhall vadais. But my question is will this vadai turn hard since semolina and rice flour is used? Do you need to soak the semolina in a little water for sometime to soften it first before mixing with the other ingredients? Anyway its almost tea time and I wish I could just grab a few for my tea shortly..!! :lol:

sonu gopi
28th July 2009, 01:46 PM
[tscii]Here comes the PULI CURRY.


http://img29.imageshack.us/img29/1678/img5717c.jpg


itha enga oorula vengaaya vendhiya kuzhambunu solvaanga :) :slurp: It looks so tempting...feel like having it for dinner...a spoonfull of rice with fried karuvadu (dried fish), omelette and vege. :D

sonu gopi
28th July 2009, 01:55 PM
[tscii] The month of Aadi is coming soon. The first day is a Friday.
I do maa villku and offer prayers on all the Aadi fridays.


MAA VILLAKKU

Ingredients:

300 grms rice soaked
150 grms fine brown sugar
2 tbs honey
2 tbs coconut scrapings
2 tbs ghee
½ tsp cardamom powder

Method:
Soak the rice for about ½ an hour.
Drain well and spread on a cloth to dry a little.
Grind the rice in a dry grinder and sieve the flour.
Add the brown sugar , honey, coconut scrapings
And the cardamom powder. Add little ghee if you need it to bind the flour.
Mix well and shape this dough into a lamp.
Put it on a plate, pour ghee and place a wick.
Put it in your alter and light the wick.
Offer prayers to God.



http://img41.imageshack.us/img41/3440/img5635m.jpg
Kugan can you explain to me why brown sugar and honey is added to make this maa vilakku? Doesn't it attract the ants and other crawlies? :confused2:

sonu gopi
28th July 2009, 01:58 PM
[tscii]Here comes the PULI CURRY.


VENGAYA PULI CURRY

Ingredients:

10 small shallots, whole
5 pips of garlic, whole
2 dry red chillies cut into pieces
Little tumeric powder
Little asafoetida powder
1 lemon size tamarind soaked in 4 cups of water
2 tbs masala powder add water to make a paste
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp urad dal
1 sprig curry leaves
2 tbs gingelly oil
Salt to taste

Method:
Squeeze out the juice from the tamarind and keep aside.
Heat a wok, add in the oil, mustard seeds, urad dal and fenugreek seeds.
Add in the onions, garlic, red chillies and curry leaves.
When the onions turn little brown add in the masala paste,
Tumeric powder, asafoetida powder and salt.
Stir fry the ingredients until oil separates.
Now add in the tamarind juice, let it boil on low flame till the raw small goes. Once the curry is slightly thick, remove and serve with rice.

Note:You can use coconut milk if you want.
The consistency of the curry is your choice. Thanks Kugan as I have mentioned earlier...this is really mouth watering.... :wink:

dev
28th July 2009, 05:57 PM
Sudha, chennaila poi cook panni kalakuneengala???!!!... Ganesh kaetaal aanandha kanneer viduvaar...;)

kugan98
28th July 2009, 07:13 PM
Suvai thanks for the nice feed back.
You made my day.
En samayal endalum samithathu unggal
ponnana kaikal allava.
Atharkku oru thani rusi irrukkum.
Thanks. Suvai, anbudan kugan98

kugan98
28th July 2009, 07:16 PM
Sudha thanks for the feed back.
How is Chennai now?
Its 6 months since I went there.
Thanks, try more recipes and post
more recipes :lol:
Thanks. Kugan98

kugan98
28th July 2009, 08:15 PM
.[/quote] Thanks Kugan. I like vadais and this one is quite different from the normal ulungthu/dhall vadais. But my question is will this vadai turn hard since semolina and rice flour is used? Do you need to soak the semolina in a little water for sometime to soften it first before mixing with the other ingredients? Anyway its almost tea time and I wish I could just grab a few for my tea shortly..!! :lol:[/quote]



Sonu avargaleh, neraiya post panni ennai asathitingga.

As for the vadai, the one I made was not very hard nor very soft.
Since we are using onions and water to mix, the dough will
be soft. The semolina will become soft as you knead the dough.
Anyway the vadai is tasty when eaten suda, suda.
If you like you can reduce the rice flour.


As for the maa villakku, the dough will be like athirasa maavu.
After lighting the lamp with ghee, you have to wait
till all the ghee burns off. Then the villakku is broken into pieces
and given as prasad. You cannot use white sugar for prayers.
So far no ants or anything came to disturb my lamp in the alter.
I am sure everyone does pongal and offer it to God.
That is we place it in the alter to pray.
I am no expert, this is what I know.
Thanks for your kind feed backs, I am grateful.
Thanks Sonu, keep writing.
Kugan98

kugan98
28th July 2009, 08:58 PM
[tscii]
What about home made pizza for dinner?


VEGETARIAN PIZZA

Ingredients:

PIZZA DOUGH
150 grms high protein flour
130 grms plain flour
½ tsp sugar
½ tsp salt
3 grms dry yeast
15ml olive oil
160 ml lukewarm water

PIZZA SAUCE
1 onion chopped
1 ½ tbs olive oil
6 large red tomatoes chopped fine
3 pips garlic chopped
15 fresh mint leaves chopped
2 tbs coriander leaves chopped
1 small piece of cinnamon stick
2 cloves
3 tsp red chillie powder
¼ tsp cumin seed powder
Salt to taste

PIZZA TOPPINGS
1 capsicum cut into slices
2 green chillies cut into thin slices
1 small onion cut into thin slices
2 pineapple rings cut into cubes
1 tomato remove the seeds and cut into cubes
6 tinned button mushrooms sliced
1 cup grated mozzarella cheese

Method:
Pizza Dough:
In a mixing bowl, add the two flours, yeast, sugar and salt.
Add water and the olive oil and knead for 10 minutes,
Until the dough is smooth and elastic.

Lightly grease a bowl with the olive oil, put the dough and cover.
Set aside in a warm spot until the dough has almost doubled in volume. Divide dough into 2 equal portains.
Flatten out to form a dics. Use a rolling pin to stretch out the disc.
Use this as your base for the pizza.

PIZZA SAUCE
Heat the olive oil, add the garlic, onions, cinnamon stick, and cloves.
When the garlic browns , add in the mint leaves.
Fry for a minute, add in the tomatoes, and coriander leaves.
Fry for a second, add in the chillie and cumin powders.
Add salt and sauté well. Remove from the stove and cool.
Blend to a smooth paste.

Now spread the sauce over the pizza base.
Now add little of every thing of the toppins on the pizza.
Now sprinkle the grated mozzarella cheese on the pizza.
Bake in a oven pre heated to 400 deg., fah. Till the crust is crisp
And the cheese melts. Serve hot.


Note; I made thin pizza base, you can make it thick if you like.
You can use shop bought pizza sauce if you find it diffcult to make
This sauce. Nothing like home made sauce.


The Pizza Toppings:

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The Pizza:

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kugan98
28th July 2009, 09:16 PM
[tscii]

KARAMANI IN MASALA

Ingredients:

200 grms karamani beans soaked over night and boiled till tender
1 big onion sliced
1 big tomato chopped fine
1 tsp garam masala powder
½ tsp tumeric powder
Little coriander leaves
A pinch of jagger (optional)
Salt to taste

To Roast And Grind:

1 tbs oil
1 tsp channa dal
1 tsp urad dal
1 tsp coriander seeds
1’2 tsp fenugreek seeds
5 dry red chillies
½ tsp cumin seeds
1 onion chopped
3 tbs scrapped coconut

To Temper:

1 tbs oil
½ tsp mustard seeds
1 sprig curry leaves
A pinch of asafetida powder

Method:
Fry all the ingredients under roast and grind in oil.
When cool grind to a fine paste.

Heat oil in a wok, add the mustard seeds, curry leaves and asafetida.
Give a stir, add in the onions, tomatoes, garam masala powder,
Tumeric powder , the ground paste and salt.
Sauté well till the raw smell goes and oil separates.
Add in the boiled karamani and little water .
Bring to boil and simmer for 5 minutes.
Remove and garnish with cut coriander leaves.
Serve with bread or rice

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suvai
30th July 2009, 04:45 AM
Suvai thanks for the nice feed back.
You made my day.
En samayal endalum samithathu unggal
ponnana kaikal allava.
Atharkku oru thani rusi irrukkum.
Thanks. Suvai, anbudan kugan98


:lol: :lol:
i agree...ovoruthar kaiku oru thani suvai thaan.
aanaalum....ongaloda tried & tested recipes are a sure success..;-)
thanks ngo!



sudha india ....nga...........hello!!
India poi namma kugan recipe(s) kodi kati paraka vitutu vantheengala? :thumbsup:

have to share this with u all...i had learnt to make vegetable biriyani from my dear aunt.....so one day i had invited her over to eat the same that I had made......after eating she said..."intha biriyani romba nalla irukey...enaku recipe kodu "....i told her it was her own recipe..:rotfl: :rotfl: ..rendu perum vizhunthu vizhunthu sirichom.......:-)

s

kugan98
30th July 2009, 09:33 AM
Suvai thanks for the comments.

Suvai ungga aunty's vegetable biyani
recipe ya post pannungga.
Nanggalum try panni pakirom.
Thanks Suvai. Anbudan Kugan98

sudha india
30th July 2009, 10:58 AM
Suvai..nga... Naan India vaasi than. Chennai poi Kugan recipe - Rawa dosai - use pannen.

Y/day it was action replay in my house. On instruction from my hubby, added few pepper corns (crushed) to the rawa dosa batter.
So ippo naanum expert (konjam than !!)

kugan98
30th July 2009, 01:22 PM
Nice suggestion Sudha, must try it.
Thanks for the nice tip.
Kugan98

kugan98
30th July 2009, 01:23 PM
[tscii] This jack fruit dish is really tasty.


GREEN JACK FRUIT MASALA

Ingredients:
1kg young jack fruit cut into cubes.

Gravy:
2 onions make into a paste
1 tbs chillie powder
1 tsp garam masala powder
Salt to taste
2 tbs oil

For marinade:
2 tbs onion paste
3 tbs curds
2 tsp garlic paste
2 tsp ginger paste
½ tsp tumeric powder

To season:
1 tsp cumin seeds
2 bay leaves

Method:
Boil the cubed jack fruits with little salt.
See that the cubes are not over cooked.
Drain and add the marinade and keep aside for 30 minutes.

Heat oil in a wok, add the cumin seeds and the bay leaves.
Add the onion paste and sauté till oil separates.
Add in the marinated jack fruit cubes and salt.
Also add in the chillie powder and garam masala powder.

Lower the heat and sauté till the masala is cooked.
Sprinkle little water if the gravy sticks to the wok.
When cooked remove and serve with roti or rice.
This is a dry dish, but will be moist.

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kugan98
30th July 2009, 01:56 PM
[tscii]
Naan for dinner


NAAN

Ingredients:
2 cups plain flour
1 tsp sugar
1 tsp yeast
1 tsp salt
2 tbs oil or ghee
3 tsp curds
A pinch of baking soda
¾ cup warm water
Melted butter to brush.

Method:
Mix the yeast, sugar and little warm water and keep aside.
In a bowl, sift the flour, stir in the salt and ghee.

Add in the yeast mixture, mix gradually adding the curds.
Add the warm water little by little and mix until the dough
Starts to leave the sides of the bowl and comes together.

Transfer the dough to a greased surface. Oil your hands and
Knead for about 10 minutes. Keep the dough covered in a bowl
For about 3 hours.

Take out the dough and knead for about 5 minutes
Divide the dough into about size of tennis ball ,
Roll out each round into a big round with ½ inch thickness.
Place them on a greased tray, brush them lightly with melted ghee.

Preheat the oven to 425 F, bake the naans for about 10 minutes.
You can see brown spots appearing here and there.
Do not over bake. Remove and serve with chickpeas curry
Or mint sauce.

NOTE: I tried with my dosa kal, it turned out well too.


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kugan98
30th July 2009, 02:13 PM
Sudha avangga signature, ammaadi.
Ennakku pul arikkuthu.

Thanks Sudha. Kugan98

NOV
30th July 2009, 03:01 PM
K, I make home made naan in a similar fashion except for some small variations. :D

Use butter instead of ghee.

After dividing the dough into small balls, leave it for another 30 mins - the dough will rise again.

When you roll, use minimum pressure and always roll in one direction and on one side only.

Also you can use the thOsai kal but there is a procedure... put at minimum heat and use a large cover to contain the heat. wait till the kal is hot before you place the dough and keep the opening/closing times to barest minimum

Brush with butter the finished product.


By the way, I use the same recipe for Batura, deep frying the dough instead of baking.
Needless to say, it tastes even better. :slurp:

kugan98
30th July 2009, 06:32 PM
Thanks NOV anneh for your tips and guidance.
Adthu bathura thaan engga veetule

Thanks again NOV anna.
Kugan98

Madhu Sree
30th July 2009, 07:14 PM
K, plain flour na maida vaa... :oops:

NOV
30th July 2009, 07:17 PM
K, plain flour na maida vaa... :oops:V sollrEn, aamaam :P

how can you make naan in any other kind of flour? :P

but I did try in aattaa maa, and it was... :think: edible, healthy, but ... :yessir:

Madhu Sree
30th July 2009, 07:31 PM
K, plain flour na maida vaa... :oops:V sollrEn, aamaam :P

:P


how can you make naan in any other kind of flour? :P

:oops: ohhhh idhuve enakku theriyaadhu :ashamed:


but I did try in aattaa maa, and it was... :think: edible, healthy, but ... :yessir:

:rotfl:

thx velan... :ty:

suvai
1st August 2009, 07:08 AM
Hi Kugan nga!!
Will email u the biriyani recipe & one more - very delicious masala more kuzhambu....:-) try pannitu nalla vanthichina post pannunga :-)

sudhaa .....awesome nga that u r in india & that u went to chennai for a visit....:-)
onga avatar is superb...entha kovil amman ithu? Iniki Varalakshmi Poojai athaan picture poteengala? :thumbsup:

kugan....black halwa nu sollaraangaley( Trinelveli)...antha recipe irunthaa podunga ingeyum....plzzz..:-) ethaavathu nalla korma recipe irunthaalum podunga

Thalafanz
1st August 2009, 07:14 AM
how can you make naan in any other kind of flour? :P

:oops: ohhhh idhuve enakku theriyaadhu :ashamed:

:shock: :P

suvai
1st August 2009, 07:15 AM
Thalafanzz!! vanakam :-)

breakfast enna paneenga? ;-)

Thalafanz
1st August 2009, 07:16 AM
Vanakkam Suvai nga :)
Innikku nAn viratham... :lol:

suvai
1st August 2009, 07:17 AM
Vanakkam Suvai nga :)
Innikku nAn viratham... :lol:

apadeenu solitu...restrnt la poi nallaa saapiteengalaa :rotfl: :rotfl: :rotfl:

Thalafanz
1st August 2009, 07:18 AM
:oops: Enna nallA purinju vachurukkEngga... :P

suvai
1st August 2009, 07:19 AM
nov kooda "naan" nee nu veluthu kataraaru kitchen la paartheengalaa kugan & thalafanzzz ;-)

nov gnov.....elaarum saapitu onga kai vanathuku thank u sonaangala? :-)

Thalafanz
1st August 2009, 07:20 AM
nov kooda "naan" nee nu veluthu kataraaru kitchen la paartheengalaa kugan & thalafanzzz ;-)

nov gnov.....elaarum saapitu onga kai vanathuku thank u sonaangala? :-)

:rotfl: :rotfl: :rotfl:

suvai
1st August 2009, 07:22 AM
nov kooda "naan" nee nu veluthu kataraaru kitchen la paartheengalaa kugan & thalafanzzz ;-)

nov gnov.....elaarum saapitu onga kai vanathuku thank u sonaangala? :-)

:rotfl: :rotfl: :rotfl:

Got to go. Bye :)


nov is a fab cook nu ongaluku theriyaathaa thalafanzz!?
okay c u

nithishri
2nd August 2009, 07:24 AM
Hii all
Hope everyone is doing good , happy Friendship dayyyyyy :)

Jus took a quick look at all the recipes. Kugan ka , Nov na awesome contribution to the making of Naan
Naan sonadhum .. akka solli kudutha Butter Naan came to my mind.

So here goes her version Of Butter Naan. It has a slight variation to Kugan ka 's naan , otherwise its pretty much the same.

seri here is the recipe :)

Butter Naan

1 tsp Sugar
1 tsp Yeast
1 cup Warm milk
2 cups Maida-all purpose flour (sieved)
2 Tbsp Curd
2 Eggs(beaten)
1 tsp Canola oil
1.5 tsp Salt

Making of Dough
1.Add the sugar and yeast to 3/4 cup warm milk.Set aside till the milk is fluffy (rather say frothy.Takes atleast 10 min
2. Meanwhile take sieved maida in a bowl. Make a well in the center and oil ,salt eggs, curd and the frothy yeast mixture
3. Mix all of these to form a chapathu like batter.Only if necessary add the remaining milk
4. Set this aside for 6-7 hrs until it increases its size to nearly double.

Naan

1 The dough becomes soft and fluffy . Now roll them into naan's shape ( triangle is what I prefer )

PS : Do not over cook them in the tava .It should roughly take about 1 min on each side

Thalafanz
2nd August 2009, 07:28 AM
nithishri avargalukkum Happy Friendship Day and to all Kugan's Kitchen visitors... :D

nithishri
2nd August 2009, 07:38 AM
Seri Naan iruku , where is the side Dish :-?

Try the naan with Mushroom babycorn masala . Its a awesome combo

Mushroom Kaalam Baby Corn Masala

Mushroom - 20 or say 150 gms( prefrebly button mushrooms)
Baby corn - 150g
Capscicum - 150g
panner - 150 g
Biriyani whole garam masala ( bayleaf , cloves , cinnamon sticks )
onion - 1
greenchillies - 4
Ginger and Garlic paste - 1 tsp
pepper powder - 3 tsp
Coriander poder - 2 tsp
curd - 1/2 cup
oil & salt to taste
Curry leaves - 2 strands

Method
1.Take oil in a kadai and put the biriyani whole garam masala items
2.Add the onions and fry it until 3/4th done , followed my ginger garlic paste, green chillies (slits ). Saute it until the ginger garlic aroma is gone.
3. Now add the curd and mix well.
4. Add coriander powder and all the veges and mix well.
5. Sprinkle some water and add some salt.
6. Leave it with the lid closed under medium flame until the veges turn soft
7. Finally add pepper powder now and garnish with fresh curry leaves with a splash of lime juice.

Love
NithiShri

nithishri
2nd August 2009, 07:40 AM
Hi Thalafanzz
Thank u for the wishes :)

avargalukum konjam overa iruku Thalafanz :D
Nithi matum podhum ;)

nithishri
2nd August 2009, 07:46 AM
Suvai akka ...

kugan akka ku matum dan biriyani recipe email seivingla ka ..
ponga unga pechu ka .. ka.. ka :P

suvai
2nd August 2009, 08:25 AM
Nithi....apadi ellaam onnum ilaaima...enaku alavu ellaam theriyaathu...inga recipe post pannanum na...alavodu thaaney post pannanum especially for Biriyani ellaam...athaan kungan avangaluku email podaren & I know with her enthu...she will surely make it & then post it with the right alavu too...;-) athu ku thaan......
ipo pazhamaa en pechi....;-).

Shanthy
2nd August 2009, 09:49 AM
[tscii:f5e76003d4]Hi Kugan

Veg pizza and sweet boli turned out very well. Pictures definitely make a big difference and they tempt me to try out the dishes. I loved the way you organised the ingredients all nicely chopped up and arranged for the pizza. Thank you for yours and all the friend’s contributions. Well done!!! Could you please post your recipe for Karaam bondi whenever possible?

Happy Friendship day to you too Nithi and congratulations on your success in the exams as well.

Regards
Shanthy
[/tscii:f5e76003d4]

Madhu Sree
2nd August 2009, 11:25 PM
K's Kitchen members, :lol2:

Happy friendship day...!!!!!!!!!!!!!!! :cheer: :D

suvai
3rd August 2009, 12:28 AM
Thank u nga MS...:-) back to u too !!!

Ellorukum Happy Friendship Day!!

nithishri
3rd August 2009, 07:50 AM
suvai ka .. hmmm ok .. ipo unga pechi pazham :D
:)

Shanthy akka .. thank you for the wishes. Hope you had a great friendship day :)

suvai
3rd August 2009, 11:52 PM
engey dev/kugan/selvi/ss yaaraiyum kaanom......

shanthy ty for yr wishes same to u too.

superspiczy
5th August 2009, 06:34 AM
Melted Chocolate Walnut Brownies

Ingredients:

200g dark cooking chocolate
100g Butter
1 1/2 cup White Sugar
4 eggs
1 Cup Flour
1/2 tsp Baking Soda
1tsp Vanilla Essence
1tsp Rum
1/2 Cup Walnuts/Pecans
(makes 10-15)

Method:
Preheat the oven to 190degrees. Melt the chocolate and butter together in a saucepan over medium heat.
Remove from heat and stir in sugar and cool slightly. Add the eggs and beat with a wooden spoon to combine. Mix in flour, baking soda,rum and vanilla essence until smooth. Mix in the Walnuts/Pecans
Pour into a greased and lined square tin. Bake for 40mins on until the brownie mixture is set. Cut into squares.

(Vegeterains can include 130gm of Yogurt instead of Eggs.)

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kugan98
5th August 2009, 10:23 AM
Dear friends, you all will be wondering what happened to me.
Well my young nephew was suddenly taken very ill, and we had to admit him in the hospital.
I was with him for about 5 days.
He is better now, and have come home.
You know sitting with him 24 hours for the 5 days
has taken the toll on my health. My legs are all swollen and terrible backach. I am resting now in the house.

Moreover I have to make an urgent trip to India on the 10th and will be back on the 18th.
I will try to post any recipes that I have or you all have to wait till my return.

I would like to thank every one for the feedbacks and comments.
Please keep the thread moving.
As soon as I am back it will be a great feast with Suvai's dishes.
Thanks everyone for understanding.
Take care. Love Kugan98

NOV
5th August 2009, 10:31 AM
Regards to your nephew and you and do take care K. :)

superspiczy
5th August 2009, 10:49 AM
Kugan,

Hope ur nephew has a speedy recovery. But u must be in pink of health too.. Have a save trip and of coz we all will miss you heaps.

Take care

Superspiczy

dev
5th August 2009, 05:14 PM
take good care Kugan...

suvai
7th August 2009, 04:08 AM
Sorry to hear about your nephew & now u kunga nga....hope u will get well soon to travel.
Be safe.
s

Madhu Sree
7th August 2009, 03:03 PM
Take care K :)
Have a wonderful journey... :thumbsup:

suvai
9th August 2009, 08:03 AM
Madhu Sree onga recipe onnu podungalen..;-)

kugan98
9th August 2009, 05:49 PM
[tscii]
Dear friends, thanks for all the wishes.
I feel a bit better now.
Before I go I thought I will post few recipes.
Thanks for everything.


CHAPPATHI ROLLS

Ingredients:
For chappathi:

2 cups of atta flour
1 cup warm milk
1 tsp baking powder
2 tbs butter
½ tsp salt

Method:
Mix the baking powder and salt into the wheat flour.
Now rub in the butter into the flour and mix well.
Now gradually add in the milk , mix to form a soft dough.
Knead the dough nicely, now cover and keep aside for about 20 minutes.

For The Fillings:
2 cups finely chopped mixed veges, (carrots, beans, cabbage capsicum,etc)
1 onion finely sliced
2 tsp ginger garlic paste
1 green chillie sliced fine
¼ tsp chillie powder
1 tbs soy sauce
Little pepper powder
Salt to taste
2 tsp oil

Method:
Heat oil in a wok, add the onions, and fry.
Add ginger garlic paste, stir well.
Add in the green chillies and the vegetables.
Sprinkle little water and cook, the veges must be crunchy.
Turn the heat high add the soy sauce, pepper and salt.
Mix well and see that there is no liquid.
Remove and cool.

The Rolls:
Take a lemon size of the dough, roll it into oblong shape.
Heat a dosa kal, let one side of the chappathi to cook a bit.
Remove. Now put little of the fillings on the cooked side of the chappathi. Make a little paste with plain flour and water.

Roll the chappathi, apply the flour paste and put the roll
On the dosa kal with the gummed side down.
Apply little oil all around the roll. Keep turning the roll slowly
So that all the sides are nicely cooked.
Remove and serve hot. Phew!!


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kugan98
9th August 2009, 06:04 PM
[tscii]
friends I hope this two recipes will keep
you all busy till I return.
Thanks, keep the thread moving.
Anbudan Kugan98.


RICE ROTI

Ingredients:

2 cups rice flour
2 onions finely chopped
1 cup grated sorakkai or bottle gourd
¼ cup grated carrot
¼ cup chopped coriander leaves
2 tbs roasted and coarsely ground ground nuts
2 tsp green chillie paste
3 tbs coconut scrapings
1 tsp cumin seeds
Salt to taste
Sesame oil or nalla ennai
About 3 cups of boiling water or as needed

Method:
Mix all the ingredients, except the oil and boiling nicely.
Now add the boiling water slowly, mix well using a spoon
Until the dough comes to gether. Stop adding water.
Keep covered for about 10 minuts.

When the dough is cool enough to handle with hands, add 2 tbs
Of oil and knead well. The dough should be medium softness.
Take a plastic paper, smear little oil around.
Take a handful of the dough, make a ball and pat into a disc.

Heat a dosa kal, transfer the dough onto the dosa kal, and remove the paper. Pour a tsp of oil alround the roti.
Leave it for a minute, turn other side and cook for a second.
Remove when cooked and serve with any hot chutney.

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NOV
9th August 2009, 06:44 PM
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suvai
10th August 2009, 01:54 AM
Thovaram Parrupu Dal...very simple to make & very delicious:
1 cup Thovaram Dal boil it & keep it aside.
1/2 tsp Turmeric
1Tbsp Ghee or Vegetable oil
2 to 3 Red chillies - or more according to your taste
1tsp cumin seeds
1tsp freshly grated ginger
2tsp Dhania powder
1/2 tsp Perunkaayam(asafetida)
3 medium sized tomatoes - chopped
coriander & curry leaves for decoration
1 lemon squeezed juice

Heat oil or ghee in vessel fry the cumin seeds & red chillies, add in the Dhania Powder/asafetida/grated ginger/turmeric powder... one by one now stir in the chopped tomatoes. Stir till the tomatoes become very mushy & the oil seperates. Add in the cooked dal....salt & allow it to cook for some more time till the tomatoes & dal mix well. Put off the fire.
Now add in the chopped coriander/curry leaves...& add in the lemon juice.

for variation you can also add garlic paste & green chillies instead of red chillies.....but the taste changes completely.

(Cooking all this on low fire brings out the best result in taste)

You can enjoy this with chapathi/bread/naan/rice.....;-)

nithishri
14th August 2009, 05:49 AM
Take care kugan ka .. and miss u loads ...

Suvai ka .. nice recipe ka :)

NOV
14th August 2009, 05:54 AM
Happy Gokulashtami to Kugan thread visitors.

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suvai
15th August 2009, 08:02 PM
Thank u nga Nov ngov :-) same to u too!!

Nithi.......thank u.....:-)

suvai
15th August 2009, 08:26 PM
okay...here is a very very simple Almond cake recipe that my friend Rani ji gave

you can adjust the quantity according to your taste...i add much less sugar than mentioned...it comes out moist & soft.


2 cups all purpose flour - (robinhood) is a good brand.
1 cup granulated sugar ( i use less than 3/4 cup as I am adding juice which also has sugar content)
1 cup ghee (clarified butter - melted)
1 cup apple juice (i used lychee juice ;-)) u can also use pineapple....orange...etc. Apple is safe.
1/2 cup milk - room temperature
2 tsp baking powder
nuts - sliced almonds/ walnuts.
Or can use sliced almonds/raisins
or can use sliced almonds/ dried blueberries

Mix all of the above with just a spatula/ karandi using the hand in circular movement with the karandi ofcourse. Not too much of stirring plz. Till all the ingri are blended.

Preheat oven to 325 degrees.
Use non stick baking tray.... grease it with little butter or all purpose flour...add the mixed flour...tap once for the air to escape.
Bake for about 35 to 40 mins.....when u insert a knife...it should come out clean....

Enjoy the aroma & taste ;-)

kugan98
16th August 2009, 05:30 AM
Friends I came home last night.
Even though I went for a very sad occasion, that did not
deter me from collecting more recipes for the thread.


I am ever grateful to Nov anna for the BON VOYAGE message.
Also anna thanks a lot for the Gokulashtami wishes.
Also for the beautiful picture of the murukku.
Anna if I had been around I would have made sweet and uppu seedais and posted the pictures. I will do it later.


Another friend whom I am very grateful, Suvai.
Suvai thanks a lot from the bottom of my heart
for the lovely two recipes. I will surely try out
and post the pictures.

Nithi thanksma for your nice comments.

Thanks again everyone, please visit the thread often
and just post your comments. Thanks.
Kugan98

suvai
16th August 2009, 05:38 AM
Welcome back nga kugan.....u r most welcome.....neenga ilaatha kuraiya Nov ngov...did it with his picture postings.....;-)

looking fwd to all your recipes once again kugan nga!!! :D

kugan98
16th August 2009, 05:55 AM
[tscii]O.K saddness aside, here is a simple Malaysian dessert to try.


TOOTHLESS DELIGHT

Ingredients:
3 ½ cups water
2 cups small sago (sabudana)
1 cup sugar
1 tsp vanilla essence or rose essence
Little red colour
Freshly grated flesh of ½ a coconut
Little salt

Method:
Put the water into a heavy based pot and boil it,
Wash the sago, drain and add it to the boiling water.
Lower the heat and stir gently until the mixture thickens.
Add in the sugar and stir until the sago pearls are transparent.
Add in the colour and essence and stir well.
Turn off the heat and keep aside.

Now mix the coconut with the salt.
When the sago is cold, take a tablespoon of the sago
And roll it in the prepared coconut.
Shake off the excess coconut and serve for tea.

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suvai
16th August 2009, 05:57 AM
i like the name of this delight.. :noteeth: :noteeth:

kugan98
16th August 2009, 06:01 AM
Suvai the name is given thus, as even people without
a single tooth can enjoy this dessert.
Thanks. Kugan98

suvai
16th August 2009, 06:13 AM
i figured nga kugan....intha recipe kandipa save panni vaichikaren enaku mukiyamaa :mrgreen: :mrgreen:

neenga saapitu irukeengalaa? intha sweet stickya irukungala?

NOV
16th August 2009, 08:42 AM
Anna if I had been around I would have made sweet and uppu seedais and posted the pictures. I will do it later.
thank you K :D
you get get very good uppu seedai from HSB. :slurp:

kugan98
16th August 2009, 08:40 PM
Suvai this dessert will not be sticky.
It will just slide down your throat.
We make it often for tea.
The children love it.
Thanks. Kugan

kugan98
16th August 2009, 09:04 PM
[tscii] Try this simple dish, which I tasted in India.


TOMATOES IN CURDS

300 grms ripe red tomatoes chopped into big pieces
2 onions chopped fine
3 green chillies chopped fine
1 tsp ginger chopped fine
¼ tsp tumeric powder
Salt to taste
1 tbs coriander leaves chopped
½ cup curds

1 tbs oil
½ tsp mustard seeds
½ tsp urad dal
½ tsp cumin seeds
2 dried red chillies cut into pieces
1 sprig curry leaves
Little asafetida powder

Method:
Heat oil in a wok, add in the mustard seeds and urad dal.
Let it splutter, add in the cumin seeds, dry red chillies, curry leaves
And the asafetida powder. Sauté nicely.

Now add in the chopped onions, green chillies, ginger and tumeric powder. Sauté well till the onions turn slightly brown.
Now add in the tomatoes and salt, cook for about 10 minutes.
The tomatoes must be cooked but not mushy.

Remove from the heat. Let it cool, add the curds just to cover
The tomatoes, mix nicely garnish with the cut coriander leaves.
Serve with rice.

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suvai
17th August 2009, 01:07 AM
Suvai this dessert will not be sticky.
It will just slide down your throat.
We make it often for tea.
The children love it.
Thanks. Kugan

thank u nga kugan......will give it a try....;-)

kugan98
17th August 2009, 09:50 PM
[tscii] Hello, where have all my friends gone?
Please come back and leave your comments.

Try this pakora for evening tea.

PAKORAS

Ingredients:

1 cup gram flour (besan flour)
2 tsp rice flour
2 tbs chopped onions
1 green chillie chopped
½ tsp grated ginger
1 tsp red chillie powder
Little cumin seeds
Little tumeric powder
Little coriander leaves chopped
1 tsp baking powder
Salt to taste
Water to make batter
Oil for frying.

Method:

Mix all the ingredients for the pakoras. Add 1 tbs of hot oil.
Mix every thing nicely. Now add water slowly to make a thick batter.
Just scoop little with your fingers and drop them in the oil.
Deep fry them until they turn brown and crispy.
Remove on to a container lined with paper towel.
Fry all the batter in the same manner.
Serve with chillie sauce or mint chutney, along with steaming hot chai.

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kugan98
17th August 2009, 09:58 PM
[tscii]Here is the mint chutney or raitha to go along with the pakoras.


MINT CHUTNEY FOR PAKORAS

Ingredients:

1 ½ cups mint leaves
½ cup coriander leaves
1 inch ginger chopped fine
7 green chillies chopped fine
2 shallots chopped fine
1 tbs sugar
1 tsp vinegar
1 cup yogurt
1 tsp cumin roasted and ground
Juice of 1 lime more or less
Salt to taste

Method:
In a blender, add the mint leaves, coriander leaves, ginger,
Green chillies, shallots, and sugar. Blend well.
Remove and add vinegar, ground cumin, lime juice,
Yogurt and salt to taste. Serve with pakoras, naan breads.

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suvai
18th August 2009, 07:32 AM
kugan nga...pakoras look very yummy & romba enNai kudikaama iruku.....looks very soft also to me kugan....is it becoz of the baking powder? will try this weekend ;-)

kugan98
18th August 2009, 12:40 PM
Suvai I am very very grateful to you for giving comments
to the recipes that I post.
Neenga illana naan oru orphan mathiri irrupen.
Thanks Suvai.

The pakoras will not be oily.
try panni parungga.

NOV
18th August 2009, 01:15 PM
enna idhu K, periya vaarththai ellaam sollikkittu.

Hub has always been like this - for 1 person who posts, 50 read and dont post anything. :)

superspiczy
18th August 2009, 02:31 PM
kugan,

U are back? heheheh.., thats awesome.... huggiessssssssssss

superspiczy

superspiczy
18th August 2009, 03:03 PM
kugan & frens,

I was just wondering if anyone could post some nice MOTHAGAM and KOLLUKATTAI recipe for me please....

Superspiczy

sudha india
18th August 2009, 04:53 PM
Kugan... Will try your pakoda tomoro. Guest time.

I made venthaya kuzhambu recently and would like to share the method.

VENTHAYA / VATHAL KUZHAMBU

Dry fry 1 tbsb thuvaram paruppu and 1 tsp venthayam and grind. (fry till you get the smell of the paruppu)

In kadai pour oil, add mustard, few venthyams, green chillies slit, turmeric powder and perungayam. (Then add some manathakali vathal. This is optional. You can do just plain venthaya kuzhambu) - Add very little sambar powder - just for some flavour.

Pour tamrind juice and when it boils well, add the ground powder and salt. leave it for some time.

Use arisi mavu or cornflour for thickening if required.

Add curry leaves before you remove from stove.

Kugan / Dev - try pannittu corrections / alavu ezhudunga. Sorry - Not properly written.

kugan98
18th August 2009, 09:03 PM
Thanks NOV anna for your advice.
My new motto is" Give what you can. Do not expect anything in return" Ethu eppadi irrukku :lol:

kugan98
18th August 2009, 09:15 PM
Welcome back Superspiczy.
Here is the recipe.


STEAMED KOZHUKKATTAI
Ingredients:
1 cup pan fried broken green peas, boiled and mashed roughly.
1 cup brown sugar
cup grated coconut
2 tbs ghee
a pinch of cardamom powder
cup oil
2 cups rice flour

Method:
Fillings:
Melt the brown sugar with 2 tbs of water
Sieve for dirt. Boil again the syrup,
Add in the ghee, grated coconut, and the boiled green peas.
Cook over medium heat, stirring continuously.
Add in the cardamom powder.
It will thicken and start leaving the sides of the pan as you stir.
Remove and cool.
The Dough:
Heat 2 cups of water in a pan. When it starts bubbling,
Add the oil and the rice flour in a slow stream, stirring
Continuously. When all the water has evaporated and
The dough thickened.Remove and let it cool.
Knead the cooled dough nicely.
Grease the palm of your hand. Take a little dough
And shape it into a cup. Place enough fillings
In the middle of the cup, and shape it like a curry puff.
Do this to the rest of the dough.
Steam for about 20 minutes. Serve warm.

Note: You can even shape it like a ball, with a small
Cone on the top. It is called Modakams.


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This is how you make the cup:

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The Puranam:

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kugan98
18th August 2009, 09:28 PM
You can also do a savory puranam.
This recipe was given by my friend.


Ulutham pooranam:
1/2 cup urad dhal soaked for about an hour.
dry red chillies to taste.
salt to taste
asafoetida - a pinch.

grind all this like how u do for vadais. Steam it in the idli cooker until done. Get it to a powdery consistency. Heat oil in a pan, splutter mustard seeds and add curry leaves. Put this pooranam and stir for a minute. After it cools , u can fill it in to the modhakams and steam as usual.

kugan98
18th August 2009, 09:30 PM
Sudha do not worry, your recipe is perfect.
I will cook and post the picture.
Thanks. Kugan98

kugan98
18th August 2009, 09:38 PM
[tscii]Well I remember someone asking for black halwa recipe.
This is a Kerala special.


BLACK HALWA

Ingredients.
500 grms rice flour
400 grms finely grated jaggery
2 litres coconut milk from 2 coconuts
1 tsp cardamon powder
50 grms chopped cashew nut
50 grms melted ghee
a big pinch of salt

Method:
Mix the flour, milk and jaggery.
Dissolve the jaggery and pass through a muslin or a strainer.
Put the mixture in a big wok,with cardamond powder, chopped nuts,
Salt, and cook on a slow fire, stirring all the time, till the mixture turns thick.
( The fire has to be slow to allow the flour to be cooked )
Add the ghee and continue cooking, till the mixture leaves the sides of the wok.
A small portain of halwa rolled between the thumb and forefingers forms a non-sticky ba#ll.
Put in a well- greased tray, level the surface, set aside to turn cold.
Cut into small squares when cold.

It’s hard work, but the end result will be sweet.

The Black Halwa:

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Shakthiprabha
18th August 2009, 09:42 PM
Dear kugan,

Mind if I post few things known to me (taught by my mother in law / mother /family)

1. Apart from coconut poornam, we can make mothakams out of urad dhal (ulutham puranam) also til seeds i.e. eLLu pooraNam.

2. In case u have lots of urad pooraNam after making desired kozhukattais, (Remaining puranam urad dhal i.e. uLutham pooranam) can be mixed with un used rice kozhukattai batter, rolled into small balls (like cheedai) and steamed. Then season lil mustard, hing curry leaves and corriander and add the steamed balls and roast it light brown. It should be served hot and is called "neer seedai" tastes very wonderful.

3. Ulutham pooraNam can also be made with green chillies (finely chopped) for variations. Season this poorNam with mustard, hing and a spoon of fresh coconut (optional ) . Add finely chopped curry/coriander leaves ( for variation )

4. mothakams wont turn out very tasty unless the dough is smooth and soft and without lumps. Easier way to make this dough would be to "SOAK RICE" and wet grind it to fine paste (dosa batter) . Later heat the kadai, pour this wet dough and keep stirring until it leaves sides and rolls up like chappathi dough.

5. Do not use any oil. In traditional cooking modhakam is done only with 'til oil' for that extra flavour. (also use only til oil for smearing )

6. For getting a perfect modhaka shape make a deep cup, so that poorNam fits in perfectly and like mentioned a small cone can be turned out at the top to make it look like a nice mothakam.

kugan98
18th August 2009, 09:52 PM
You are most welcome Maam.
thanks for your kind tips.
Your contribution is very much aprecitated.
Thanks again maam.
Kugan98

NOV
19th August 2009, 05:41 AM
My new motto is" Give what you can. Do not expect anything in return" Ethu eppadi irrukku :lol:geethaiyila krishna bagwan sonnadhu :D

Shanthy
19th August 2009, 05:49 AM
Dear Kugan

Welcome back! We all missed you. I tried your Pakoras and mint chutney. Awesome. I was tempted by the pictures and tried as soon as I saw them. It is worth it. Thank you.

I agree with Nov. I am also one of those guilty parties. So sorry. I always read from my work but I can only post from my home since I joined from home.

Hi Dev, Is it possible to add two email addresses to one account? Please let me know.

Regards
Shanthy

NOV
19th August 2009, 05:59 AM
I always read from my work but I can only post from my home since I joined from home. :shock:

you can post from ANYWHERE in the world.
Just key in your username and password correctly.

Shanthy
19th August 2009, 08:04 AM
Hi Nov

Thank you for your quick response. I tried from work few times but couldn't connect, not sure our firewall is blocking the posting or not. But I am able to read the posts. Now that I know it is not the email address causing it, I will try again.

Regards
Shanthy :confused2:

suvai
19th August 2009, 08:51 AM
Hi Kugan nga!!!
U surely r not alone....we are all very much around....paarunga neenga vanthiteenga thaaney....there will be more requests & recipes ;-) so no more saying u r alone...sareengala! ;-)

sudha india....will surely try out yr recipe nga:-)

SP.....thank u for all the wonderful tips & recipes given so generously by yr ma & ma (in law) & family......will surely try them out nga..:-)

nov ngov......nalama.:-)

suvai
19th August 2009, 09:07 AM
Thanks for the black halwa kugan :-)

suvai
19th August 2009, 09:23 AM
kunga it was me who asked for Black Halwa Recipe.....:-) thank u :-)

Madhu Sree
19th August 2009, 03:22 PM
Hi hi hi... :redjump:

I will post Murungakkaaai Porichakuzhambu receipe in another 2 days... Am also planning to make herb adai next week... try pannina odane will upload my recipe with the photos... :D

Am reading all ur recipes K :D sorry for not posting... :P

kugan98
19th August 2009, 06:28 PM
Shanthy , thanks a lot for your feedback.
I am very very happy that you liked the recipe.

Normally feedbacks encourages others to try out the recipes.
Its also a booster to the contributor to give more recipes.

Thanks Shanthy. Take care , Kugan98

kugan98
19th August 2009, 06:35 PM
Suvai, thanks again for encouraging me.
You are so sweet. Thanks for the comments.

Oh! it is you who wanted the black halwa.?
In a few days I will be making the Tirunelveli halwa.
I will post the recipe also.
If I am not mistaken you asked for kaara boonthi also.
No problem Suvai, anything for you.
(my waistline is getting bigger with all the goodies :lol: )

Take care Suvai, Kugan98

kugan98
19th August 2009, 06:36 PM
Madhu, eagerly waiting for your recipe.
Thanks in advance.
Kugan98.

kugan98
19th August 2009, 06:42 PM
Try this simple dish for a change.
I liked it when I tried in my relative's house.



VEGETARIAN OMELETTE
Ingredients:

4 slices of bread soaked in water
2 cups gram flour
1 big onion chopped fine
2 green chillies chopped fine
1 tomato remove the seeds on the skin chopped fine
1 tsp red chillie powder
Little coriander leaves chopped fine
Little tumeric powder
Salt to taste.

Method:
Squeeze out the water from the soaked bread.
Mash them well with your hands.
Now mix all the ingredients along with the mashed bread
Into a container. Add water slowly and make it into a medium
Batter without any lumps. ( like dosa batter)

Now heat a non stick pan , spread little oil to coat the pan.
Pour about 2 ladles of batter on to the pan.
Spread the batter slowly to form a round small dosai.
Keep the flame in medium, when the under side is cooked,
Flip it over and cook the other side.
Serve it warm with hot chutney or as side dish for your rice.

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kugan98
19th August 2009, 08:03 PM
[tscii] I was very happy to find this garlic less rasam.

GARLICLESS RASAM

Ingredients:

To Roast and powder:
3 dry red chillies
2 tsp cumin seeds
½ tsp fenugreek seeds
1 tsp black pepper
1 tbs coriander seeds
2 tbs channa dal

1 lemon size tamarind
1 tomato chopped fine
¼ tsp tumeric powder
Little asafoetida
½ tsp mustard seeds
1 sprig curry leaves
Little coriander leaves chopped
1 tsp oil
Salt as needed

Method:
Roast all the ingredients and grind into fine powder
Soak the tamarind in 6 cups of water. Squeeze for juice.

Heat oil in a pot, add in the mustard seeds, asafetida and curry leaves.
Now add in the chopped tomatoes, tumeric powder and fry
Till mushy.
Add in the ground rasam powder and fry for about 3 minutes.
Now add in the tamarind water and salt.
Let it come to a slow boil, add in the coriander leaves.
When you see bubbles starting to arise, switch off the stove.
Serve it as soup or with rice.


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dev
19th August 2009, 10:22 PM
Kugan, do u have the recipe for the orange coloured halwa tht's very famous in kerala... it'll be kinda transparent & I guess they use cconut oil to make it... not sure...

suvai
20th August 2009, 04:19 AM
Thank u kugan nga!!

onga waist line mattum thaana????naanum apadithaan....;-)

kugan...naan ketkalai nga kara bhoondi recipe...

mudinja....vendhaya keerai recipes podunga kugan & friends...thanks in advance.

:-)
s

nithishri
20th August 2009, 07:08 AM
My new motto is" Give what you can. Do not expect anything in return" Ethu eppadi irrukku :lol:geethaiyila krishna bagwan sonnadhu :D


ennaku therinji namma thalaivar Rajini kuda solirukar indha dialogue.. i mean ethu epadi iruku :P

Wowieee thread sema celebration mood le iruku ..kugan ka welcome back :)

I dedicate this song to everyone in our kugan family
http://www.youtube.com/watch?v=LYLbBsI2n-E&feature=related

kugan98
20th August 2009, 09:17 AM
Dev I will ask my friends in Kerala about this orange halwa.
I will come back to you.
Thanks. Kugan.

kugan98
20th August 2009, 09:24 AM
Suvai, sorry nga neega illa, its Shanthy who asked for
kaara boonthi recipe. I will post it soon.

Appuram Malaysia la venthya keerai kidaikathu.
Thats the reason I do not cook it.
You know I like to post a recipe with the picture
that I have cooked. let me see, if I can post recipe only.
Thanks Suvai. Ippa ungga morekuzhambu.
It was finger licking good.


Aunts Masala Morekuzhambu: By Suvai

Ingri:
Pulitha more about 750 gms ( silupi vaikavum)
Thakali (if small two cut into 4)
Turmeric 1/2 tsp
Ithai moondrum onnaga serthidunga.

( Pachai Arisi & Thuvaram parupu irandum serthu 1 Tblsp - ithai soak pannidunga water la & keep it aside)

Araika vendiyathu:
Varamilagai 8 or 10 or less, Chinna vengayam 6( small in size)
Jeeragam One Tblsp plus a little more 1/2 tsp. Coconut about 1 handful. Garlic about 4 pips size about 1/3 of the viral. 1/2 teaspoon vendhayam. Ivai ellaam araithu kollavaum along with the arisi & thuvaramparupu soaked.

Method...The ground mixture of coconut is now to be poured into the thayir....& mix it adding salt.

now cut one( red prefered slice it )/ kruvepilai/ Nallenai about 1/1/2 Tblspoon/ jeeragam. (she means red dry chillie)


In a pathiram add Nallenai about 1 & 1/2 Tblspn....add kadugu & jeeragam to this u can add karuvepilai Keep heat on medium only.........now add the thayir mixture & keep on mixing it ilaati thayir will curdle......keep adding cut karuvepilai...it will smell good....pachai vasanai of the garlic onions ellaam poganum about 10 mins mix pannikitey irukanumnga.....apuramaa.....kadalai parupu vadai panni podunga....rombaaaa super ah irukum....Smile try pannitu sollunga...this is a very unique masala more kuzhambu....& the credit goes to my aunt...Smile

Note: I have not made any changes to this recipe.
It is really yummy. Thanks Suvai.


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kugan98
20th August 2009, 09:35 AM
Thanks Nithi for the lovely song.
The eldest brother is like our NOV anneh.
Do enjoy the thread.
Thanks. Kugan98

suvai
21st August 2009, 07:39 AM
Nithi....thank u for youtube song thoughtful of u to find everyone here as a family! :-) Thanks once again.


Kugan nga....awesome that you tried & liked it.............thank u for posting the picture too!!! u r amazing.
I am glad that my "kanN alavu" worked out well for u....thanks nga :-)
s

superspiczy
21st August 2009, 09:17 AM
Kugan,

Thanks alot for the Mothagam recipe. Shall try it this weekend and will keep u posted.

Thank you & keep rocking
Superspiczy

kugan98
21st August 2009, 09:48 PM
Thanks Suvai, ungga kann alavu ippadi peramaathama irukkuna?
Ungga kai alavu eppadi irukkum?
Supera irukkum. Ithu eppadi irukku? :lol:

Jokes aside well done Suvai.
Kugan98

kugan98
21st August 2009, 09:49 PM
Superspiczy, thanks for dropping by.
Do the mothakam and give us the feed back.
Thanks. Kugan98

kugan98
21st August 2009, 09:51 PM
[tscii] Try this simple dish.


BEAN SPROUT PORIYAL

Ingredients:

300 grms bean sprouts
1 onion chopped
2 green chillies chopped
2 medium potatoes cubed
1 tsp ginger paste
2 tbs scrapped coconut
½ tsp cumin seeds
2 small bay leaves
½ tsp red chillie powder
½ tsp cumin powder
¼ tsp tumeric powder
¼ tsp garam masala powder
2 tbs oil
Salt to taste

Method:

Heat oil in a wok, add the whole cumin seeds and bay leaves.
Add in the potato cubes and the tumeric powder.
Sauté the potato till they develop a golden tinge.
Add in the onions, green chillies, ginger paste, cumin powder,
Red chillie powder and sauté well.

Sprinkle little water and fry well till oil separates.
Add the bean sprouts, garam masala powder and salt.
Mix nicely till the masala has mixed nicely with the sprouts.
Add in the scrapped coconut and stir fry till all the water has dried.
Remove and serve with rice.

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suvai
23rd August 2009, 06:57 AM
[quote="kugan98"]Thanks Suvai, ungga kann alavu ippadi peramaathama irukkuna?
Ungga kai alavu eppadi irukkum?
Supera irukkum. Ithu eppadi irukku? :lol:




:rotfl: :rotfl: kai alavu perusu thaanga kugan !!! kamiya samaika theriyaathu enaku... :mrgreen:

suvai
23rd August 2009, 06:59 AM
kugan...i tried both yr pakodas & garlicless rasam.......super ah vathathu....thank u thank u..........:-)
i tried yr chutney too...didnt add vinegar added lemon...it tasted very good!
thanks again!

Thalafanz
23rd August 2009, 07:04 AM
:redjump: அனைவருக்கும் வினாயகர் சதுர்த்தி வாழ்த்துகள் :redjump:

http://files.myopera.com/Tamil/albums/196902/Hindu%20Gods%20&%20Goddesses%20-%20Vinayagar%2003.jpg

PillayAr-ku cut pannura mAthiri saiva cake recipe irunthA yaar-Avathu pOdungga pa... :noteeth:

suvai
23rd August 2009, 07:11 AM
Happy Vinayagar Chathurthi to u too Thalafanzzz!
Kunga nga & friends!!!

NOV
23rd August 2009, 07:50 AM
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kugan98
23rd August 2009, 02:25 PM
Happy VINAYAGAR CHATHURTHI to all my friends.
May the Lord shower his grace on all human beings
on this earth. Kugan98


Thalafanz thanks for your wishes.


Suvai thanks for your wishes and comments.


WOW! Nov anna ungga veetu pooja peramatham.
Thanks anna for the wishes.

kugan98
24th August 2009, 02:15 PM
[tscii]All still in the mood of the festival.


KADAMBA SAATHAM

Ingredients:
For Sambar:
½ cup toor dal, soaked and boiled and cooked till soft
3 tbs tamarind paste dissolved in 1 ½ cups of water
1 cup tomato chopped
1 tsp tumeric powder
¼ tsp asafetida powder
2 tbs chopped coriander leaves
Salt
4 cups of mixed vegetables, cut into cubes and strips.
(Potatoes, red pumpkin, brinjal, carrot, beans, broad beans,
Plantain, cauliflower)

Spice Mixture:
2 tbs channa dal
1 tbs coriander seeds
1 tsp urad dal
1 tsp fenugreek seeds
7 dry red chillies
3 tbs grated coconut
1 tbs oil
Roast all the ingredients and grind to a smooth paste

Tempering:
3 tbs ghee / oil
1 tsp mustard seeds
2 green chillies slit
2 sprig curry leaves

Rice:
1 ½ cups rice it must be soft and little over cooked

Method:
Heat a pot with the ghee, add in all the tempering ingredients.
Add in the tumeric, asafoetida powder and stir well.
Now add in the mixed vegetables, tomato, and stir well.
Add in the tamarind water and allow it to boil for 5 minutes.

Now add in the cooked dal and the ground spice mixture.
Stir well, if it is very thick add little water and salt.
Let the sambar to boil for 5 minutes.
When everything is mixed well and veges cooked.
Add the coriander leaves and remove from the stove.

In a container, mix generous ladles of sambar into the rice.
The consistency should be like thick porridge.
It will harden a bit when it becomes cold.
It should not be very dry.
Serve warm with additional ghee and rice vadavams, or appalams.

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kugan98
24th August 2009, 02:42 PM
[tscii]

STRAWBERRY MILK SHAKE

Ingredients:
1 cup fresh strawberries
4 cups fresh chilled milk
¼ tsp vanilla essence
4 scoops vanilla ice cream (optional)
Sugar as per taste
Strawberries to garnish

Method:
Wash and clean the straw berries
In a blender add the strawberries, milk, essence and sugar.
Blend till very foamy and smooth.

Pour this shake in 4 tall glasses. Then add the ice cream.
Garnish with a fresh strawberry.
Serve chilled.


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kugan98
24th August 2009, 03:12 PM
BANANA PANCAKE

Ingredients:
1oo grms self- raising flour
40 grms whole meal flour
1 tsp baking powder
3 tbs castor sugar
180 ml fresh milk
2 big fully ripe bananas
3 tbs melted butter
Little butter for pan frying

Method:
Add both the flours in a mixing bowl.
Stir in the sugar and the baking powder.
Make a well in the centre of the mixture.
Pour in the milk and the melted butter.
Beat with a wooden spoon until you have a smooth batter.
Leave the batter to rest for about 20 minutes.

Now mash the bananas well in a bowl and add it to the batter.
Heat a little butter in a non-stick frying pan.
Add 2 laddle full of the batter in the frying pan.
Do not disturb the batter, it will spread and form into a pancake.

Cook on medium heat ntil bubbles appear on the surface.
Flip the pan cake over and cook for another 2 minutes.
Serve the pancake warm with cut bananas and maple syrup.


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nithishri
25th August 2009, 03:58 AM
Belated Happy Vinayagar chathurthi to all :)

nithishri
25th August 2009, 04:06 AM
Suvai ka unga aunty ku thanga valayal dan podanum , her masala morekolambhu , is beyond par excellence. MY regards to her akka

Kugan ka , Kadamba sadham recipe is very interesting , i am hearing it for the first time.

Appuram all of you jus list down the palagaram and special recipes which you made for Pilayar chathurthi.

I did sundal and pal payasam.

suvai
25th August 2009, 08:33 AM
kugan nga....onga sambar sadam interesting ah iruku...kandipa pannitu solaren.....;-)

nithi....i am soooo happy u tried the masala morekuzhambu & it came out well...kugan....thanks to u for putting the recipe along with the picture.
amaam nithi...avanga kaiku thanga valaiyal thaan podanum....she is one superbbbb cook....enga family la most of the ladies cook very well...always one wants to bring out their best.... ithula naanga thaan winners because we get the best food in bargain ;-)

kugan98
25th August 2009, 01:02 PM
Nithi, thanks for your post.

Nithi according to elders we are not supposed to have any
celebrations for a year, because of the deaths.
We just put fruits and had prayers in our house.
this year.

Normally I will do a sweet mothagam, savoury kolukkatai,
ponggal, sundal, and paal payasam along with fruits for prayers.

Thanks Nithi, take care. Kugan98

Shanthy
25th August 2009, 01:03 PM
Hi Kugan

How are you? Today a workmate brought some lovely sweets named obuttu. It was flat like paratha but very soft. I could taste heaps of ghee, basan flour, sesame seeds, and cardamom. Please post the recipe if you can guess what it is. He is from Bengalore. Thank you

Here is my pancake recipe

self raising flour 2 cups (1cup=250ml)
Milk 2 cups
Eggs 2
Castor sugar 1/3 cup
Butter melted 2tb sp

Beat the eggs and add milk and sugar. Put self raising flour in a bowl and make a well in the centre. Add the milk egg sugar mix and mix it without lumps. Add melted butter. Leave the mixture to rest for 20minutes. Make pancakes on fry pan or tawa. Serve with vanila icecream and maple syrub or honey. Hope you'll like it.

Regards
Shanthy

kugan98
25th August 2009, 01:10 PM
Suvai thanks for all your compliments.

Suvai it was your aunts biryani in my house for lunch.
Its very simple to make with very few vegetables.
Not very rich with lots of ghee and also cashew nuts.
Everyone enjoyed the dish in my house.

I will post your recipe( I like the way you write in Tanglish)
Along with the picture taken.
I served with onion raitha.

Thanks Suvai, hope you will undo all your aunty's recipes
one by one for us to enjoy.
Thanks again Suvai , take care. Kugan98.

Note Suvai what did you do for Pilliar?

kugan98
25th August 2009, 01:14 PM
Thanks Shanthy for your pancake recipe.
Shanthy if I am not mistaken, obbuttu is another name for boli.
They even call it puran poli.

The fillings differ in different places.
Some use channa dal, some use toor dal
There are also people who use coconut and sesame seeds as fillings.
Every one uses maida as the cover, not besan.

I might be wrong Shanthy. Let me find out.
If I come across anyone using besan and they know the recipe.
I will surely post it for you. Thanks. Kugan98

kugan98
25th August 2009, 01:19 PM
Suvai's aunts biryani recipe.
I should say "Suvaio Suvai"


Ingridents:
Beans cut into half about handful
Carrots cut into length handful
Potato 2 cut into length
patani - oru kai alavu
vengayam - big 2 small 4 or 6 chopped
green chilies - 4 slit
kothamalli 1 kai alavu chopped fine
mint 1 kai alavu chopped fine
thayir about 2 to 3 Tblspoon
tomatoes - 4 nalla pazhama irukanum - cut panni vaikavum
Ghee & Oil together - about 3 to 4 Tblspoon.
Basumathi Rice - 4 measuring cups.(washed & drained)
Red chillie powder 1 to 2 teaspoon...according to yr taste..i use less karam only about 1 & 1/2 tsp....also if green chillies are karam then i lessen this one.
garlic & ginger paste - about 1 1/2 to 2 Tblspoon.
Turmeric - 1 tsp.
(badam 8 soaked & peeled - & lemon juice about 1 to 1/12)
badam araithu athil lemon juice squeeze panni vachikonga - this to be added when rice is cooked 3/4th)

IN a pressure cooker....add the Ghee & oil in this add pattai - 4 one inch pieces, cloves - 4, elakai - 2, Birinji ilai 2 - to this now add chopped onions, nalla fry pannunga then add yr green chillies ( slit ) konjam fry pannunga then add yr tomatoes & fry that also well till the water evaporates...now add the vegies & fry them well...add the turmeric powder & red chilli powder...fry again..now add the garlic ginger paste & fry well ...ipo add the kothamalli & mint leaves chopped....fry again well...now add the thayir & keep frying well...till water sort of evaporates....now add the washed rice & fry this really well till the rice looks coated well...good 7 minutes fry pannunga.... rice udaiyaraamaathri fry pannatheenga...konjam gentle ah..Wink
Now add your your one cup less water...for 4 cups it should be 7 & half cup of water only. as thayir & tomato & vegies have waterin them.....now mix this well....& add more salt if needed..taste panni paarunga....now keep yr flame on high...& make sure water evaporates & then cover it & cook on very very very low fire.....u can put coal on top or just cover & cook on low flame...for about good 10 to 15 mins till rice is 3/4th cooked.

now add the badam lemon mixture.....to the rice & give it a gentle mix ) cover & cook again till rice is fully cooked.

ithai neenga vengaya pachadi yoda serve pannunga...u will surely get commended for this very tastyyyy biriyani...


Thayir pachadi:

Thayir, kothamalli chopped, chillies chopped very fine mix it & add red vengayaam sliced & washed well & squeeze out the water & add this to the thayir....ruchiye thani thaanga try it!!

Biryani:


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Shanthy
25th August 2009, 04:27 PM
Dear Kugan

You are right. It is a different version of boli. Normally the boli we make is soft and you can see the filling. In this obuttu filling and cover all mixed up and a little harder. Probably a good quantity of ghee did that too. I will also ask him for a recipe and post it. I don't think he is much of a cook.

I am very proud that you are also so resourceful. Well done! I didn't even think of the connection between boli and ombuttu.

Regards
Shanthy

kugan98
25th August 2009, 06:16 PM
Thanks Shanthy that I am of useful to you.
I am no expert. Just learned on the way.
Do please post if you get the recipe from your friend.
Thanks. Take care. Kugan98

kugan98
25th August 2009, 06:17 PM
Simple peanut chutney.


PEANUT CHUTNEY

Ingredients:

1 cup of roasted peanuts
4 red chillies more if you like hot.
3 small onions
1 tsp tamarind paste
4 garlic pips
A small piece of ginger optional
cup of water or more
Salt to taste

Tempering:
tsp mustard seeds
tsp urad dal
1 sprig curry leaves
tsp oil.

Method:

Using very little oil, roast the red chillie, onions,
Ginger and garlic.
Now in a mixie grind all the ingredients to a little
Coarse paste. Grind it smooth if you like.
Taste for salt and tamarind.
Remove it to a container.
Now temper the items given with little oil
And pour it on top. Mix and serve with dosa or idli


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kugan98
25th August 2009, 06:39 PM
KUZHI PANIYAARAM


Ingredients:

3 cups of idli batter
3 tbs of grated coconut
1 onion chopped
1green chillies chopped
2 dried red chillies cut into small pieces
1 small piece of ginger cut very fine
1 sprig curry leaves cut
1/2 tsp of mustard seeds
1/2 tsp of urad dal
oil
Method:
mix the coconut with the idli batter
temper all the other ingredients and add to the batter.
cook them in a kuzhi appam mould.
pour little oil in each hole, fill the holes with 3/4 of the batter.
when the bottom is cooked, about a minute or so
turn it over and cook the other side.
serve with coconut chutney.



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suvai
26th August 2009, 07:57 AM
Hi kugan,
I was so excited to see that u had tried & liked my aunts biriyani recipe...:-) The picture looks exactly like the way I do...:-)
u r awesome to try out different types of recipes & serve it for your family ...:-) I am thrilled that your family liked it too kugan nga :-)

i tried yr kathamba saadam....perfect measurement nga.....absolutely yummy!!

Nithi.....try out the biriyani also & let us know.;-)

kugan i tried yr peanut chutney today...super ruchi...:-) thank u thank u

kugan98
26th August 2009, 08:15 AM
Thank you ,thank you Suvai for your comments
and nice feed backs.
Its nice to cook different varaites and serve.

Post more of your aunts recipes for us.
Thanks Suvai, take care. Kugan98

kugan98
26th August 2009, 08:19 AM
[tscii] I remember Shanthy asking for this kara boonthi recipe.
Here it is Shanthy.


KARA BOONTHI

Ingredients:
500 grms besan flour
½ tsp baking powder
1 tbs vegetable oil
Pinch of asafetida
Salt to taste
Oil to fry

For garnishing:
2 tsp dry chillie powder
½ a cup of curry leaves
few roasted cashew nuts
4 pips of garlic smashed with the skin (optional)

Method:
In a bowl mix the baking powder, salt and the vegetable oil.
Rub nicely till it becomes frothy.
Now add the gram flour and mix nicely.
Add warm water and mix it into a thin batter without any lumps.

Heat oil in a wok, take a boonthi spoon( the spoon with lot of holes.
If you pour the batter over the spoon it should produce small rain drop size boonthis)

Now holding the spoon above the oil, take little batter and run over
The spoon at the same time slightly shake the spoon.
Do not over load the oil. Fry little boonthi at a time.
Remove the crisp fried boonthis on to a kitchen paper.
Do this till all the batter is finished.

Now fry the curry leaves, and the smashed garlic in the oil.
Mix the curry leaves, garlic, little salt , roasted cashew nuts and the chillie powder in the fried boonthis. Mix nicely and keep in an air tight container once it is
Really cooled. Serve as a snack.

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kugan98
26th August 2009, 08:33 AM
Suvai another halwa for you.


TIRUNELVELI HALWA

250 grms whole wheat soaked for 10 hours.
1 kg sugar
525 grms ghee

Method:
Grind the wheat and strain it with a fine muslin cloth it into a vessel.
Let the milk like batter settle.
Remove the top clear water slowly.

Now pour the milk like batter and the sugar into a thick iron wok.
Heat the wok stirring continuously, till it begins to boil.
Add the ghee and keep on stirring. Let it boil down till it
Thickness and is nearly solid.
Remove and pour it onto a greased plate.
This halwa is of a very soft consistency
It cannot be cut into slices.
Normally this halwa is served suda, suda.
You can eat when cool too.
This type of halwa will literally slide down your throat.

Note: normally no colour and nuts are used in this halwa.
They say the halwa gets a very light colour due to the
Long hours of cooking.

I added a pinch of colour and some cashew nuts.
I never fail to eat this every time I visit Madurai


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sudha india
26th August 2009, 10:13 AM
Kugan..... today morning i made your peanut chutney. suda suda recipe padichu odane seidhen. It was very very good. thanks.

I also tried your pakoda during week end. I made two mistakes. Baking powder use pannalai and salt romba kammi. I just made very little quantity and so sambarla pottu apdiye adjust pannitten.

Will definitely make again.

Shanthy
26th August 2009, 12:45 PM
Hi Kugan

Thank you for posting the recipe for kara boonthi. I will make it this weekend. Pictures of kara boonthi and thrunelveli halwa looks so yummy. No doubt we are all going to get fat very soon with all these lovely recipes and pictures. I am going to try Suvai's aunt's biriyani for dinner tonight. It looks and sounds lovely. Thanks Suvai.

Regards
Shanthy

kugan98
26th August 2009, 09:05 PM
Thanks Sudha for the feed backs and compliments.
Try it again with little baking powder and little
more salt. It goes well with the mint chutney.

Thanks Sudha. Take care. Kugan 98.

kugan98
26th August 2009, 09:07 PM
Thanks Shanthy for the feed backs and compliments.
Deepavali is coming very close.
You can make the kara boonthi for Deepavali.

Let us know how Suvai's biryani was.
Thanks Shanthy. Take care. Kugan98.

Selviem
26th August 2009, 11:46 PM
hi friends,
i am back now. so many receipes i could find in the hub, it will take time for me to go through it. my regards to everyone.Kugan, suvai, superspicy, nithi, shanthy, sudha all the hub viewers.
selvi

kugan98
27th August 2009, 12:04 AM
Welcome Selviem, we all missed you very much.
Take a nice rest and come with loads of recipes :lol:
Thanks. Kugan98

suvai
27th August 2009, 03:50 AM
Hi Shanthy,
Hope the biriyani recipe comes out well for u & that your family will enjoy it too....:-) Do let us know how it turned out.

kunga nga.....thank u for the bhoondhi & Thirunelveli Halwa.....can it be made with just gothumai maavu? or is it necessary to soak Ghothumai (grains)?
Oru request onga Thai friend kita "Radna" (vegetarian) recipe iruntha kettu sollunga plz plz & thank u...i think its a very simple dish...but fish sauce poduvaanganu neenaikaren not sure....kettu paarunga if that can be made as a vegetarian dish...ilaati paravaa ileenga....with meat podunga i am sure other friends who eat meat will surely enjoy it too...:-)

selvi........welcome back nga.....:-) good to c u!!
I bet there are many recipes to catch up....:-)

Shanthy
27th August 2009, 01:01 PM
Hi Kugan and Suvai

All my family has agreed that biriyani was suvaiyo suvai no doubt. Thank you to you and your aunty. I made chicken curry and a raita to go with it. Very nice dinner.

Well come back Selvi. There is a lot to catch up for you. Take it easy.

Regards
Shanthy

Selviem
27th August 2009, 07:06 PM
thanks kugan,suvai and shanthy. yesterday night only i went through the thread. Receipes like masala morekulambu and bryani was interesting i have to try that.

selvi

suvai
28th August 2009, 07:18 AM
Hi Shanthy,
my heart is smiling just reading that u as well as your family enjoyed my aunts biriyani recipe...:-)
Frying la thaan iruku secret ;-) the more u fry after each addition the better the taste gets nga!

Selvi...kandipa....try pannunga masala morekuzhambu & veg biriyani...u also have to try the kadamba sadam that is also very good.....peanut chutney is good too ....aaga motham....we are all going to look more than prosperous soon.... :mrgreen: :mrgreen:

kugan....chirotti ( not sure if i have the correct spelling) recipe iruntha kudnga plz...actually its a very tasty inipu..;-) that i had at a friends friends place...first time visiting & i felt awkward to ask them for the recipe...thanks kugan nga! :lol:

its nice to know that my aunts recipes are entering into a lot of household in a delicious & aromatic way :mrgreen: :mrgreen:

nithishri
28th August 2009, 07:37 AM
Welcome back Selvi ka :) seriously missed you ... and also superspiczy ka ..

Looking forward for some asathal recipes from you :)

Hi suvai ka .. i will try the biriyani and let you know..i was so excited to read the recipe , first time neenga sonadhulendhe enaku biriyani mela kannu .. lol :P

Kugan ka .. great going .. keep it coming ;)

nithishri
28th August 2009, 07:42 AM
Hi Kugan

Thank you for posting the recipe for kara boonthi. I will make it this weekend. Pictures of kara boonthi and thrunelveli halwa looks so yummy. No doubt we are all going to get fat very soon with all these lovely recipes and pictures. I am going to try Suvai's aunt's biriyani for dinner tonight. It looks and sounds lovely. Thanks Suvai.

Regards
Shanthy

Lol so true Shanthy ka .. my passion for trying new things at kitchen has tremendously ..,, whenever amma calls me i give her a long list of what i cooked .. and amma is like :O adipavi veetla irukrappa kitchen pakkama machu vandrikiya .. aiyoo amma kitchen vandhale thala suthudhu nu soluva ,, nee enoda ponnu dana nu solranga :D

suvai
28th August 2009, 07:53 AM
nithi....i am sure your mom is very proud of you for trying out all these new recipes..& becoming a queen of your own kitchen...;-)

hmm kandipa try pannitu sollu nithi..biriyani epadi vanthichi nu? sareeyaa!

kugan98
28th August 2009, 01:12 PM
Dear Suvai, I called my Thai friend and she said soon
she will mail me the recipe for Radna.

Aama anga unggalukku white flat noodles kedaikkumaa?
I think the base of the recipe is this noodles.

I will modify into a vegetarian dish and post it to you.
Your other request too will be look into.
Thanks Suvai, take care. Kugan98

kugan98
28th August 2009, 01:24 PM
To all my friends who posted comments in this thread,
Kugan bows and says thank you, thank you. :D

kugan98
28th August 2009, 02:02 PM
[tscii]
CHEESY STUFFED PARATHA

Ingredients:
¼ cup shredded chedder cheese
¼ cup green peas
2 cups cauliflower cleaned and cut fine
2 medium sized potatoes boiled till soft and mashed.
¼ cup onion chopped fine
¼ cup coriander leaves chopped fine
2 green chillies chopped fine
1 tsp cumin seeds
1 tbs ginger garlic paste
1 tsp tumeric powder
½ tsp garam masala powder
2 tsp oil
Lemon juice to taste
Salt to taste
Little ghee for sautéing the paratha

3 cups wheat flour
2 tbs oil
Water to knead the flour

Method:
Knead the flour with the oil and water
To a pliable dough, just as you will do for chappathi.
Cover and keep aside for about 20 minutes.

Heat oil in a wok, add in the cumin seeds, when it splutters,
Add in the onions and sauté well till lightly brown.
Now add in the green chillies, ginger garlic paste and mix well.

Now add in the cauliflower, green peas , tumeric powder,
Garam masala powder, salt.
Cook till the veges are cooked and there is no liquid.
Add in the mashed potato and mix well.

Remove from the stove, now mash all the veges with a potato
Masher. When it is cold add in the cut coriander leaves,
Lemon juice and the shredded cheese.
Mix nicely and divide into equal portions to use as fillings.
Take a small part of the dough, roll it out into a small circle.
Put the filling in the middle, gather up the edges and make
It into a ball. Flatten it between your palms.
Roll in plain flour and gently using a rolling pin, shape it
Into a thick round paratha.
Cook the paratha on medium heat on both sides.
Apply little ghee on both sides, and remove when it is cooked.

The Fillings


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kugan98
28th August 2009, 02:15 PM
This Is Sudaha's Venthaya Kuzhambu. I have reposted her recipe.


I made this venthya kuzhambu recently and would like to share the
method.

VENTHAYA / VATHAL KUZHAMBU

Dry fry 1 tbsb thuvaram paruppu and 1 tsp venthayam and grind. (fry till you get the smell of the paruppu)

In kadai pour oil, add mustard, few venthyams, green chillies slit, turmeric powder and perungayam. (Then add some manathakali vathal. This is optional. You can do just plain venthaya kuzhambu) - Add very little sambar powder - just for some flavour.

Pour tamrind juice and when it boils well, add the ground powder and salt. leave it for some time.

Use arisi mavu or cornflour for thickening if required.

Add curry leaves before you remove from stove.



NOTE: This is Sudaha's kulamu which I tried.
I added bitter gourd vathals to this kulambu.
It has a nice taste because of the roasted toor dal
and funugreek seeds. Thanks Sudah for the nice recipe.
Kugan98


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sudha india
28th August 2009, 02:35 PM
Thanks Kugan. The picture of yours......... really tempting. :clap:

kugan98
28th August 2009, 02:52 PM
The pleasure is all mine, Sudha.
Thanks Sudha, Kugan98

kugan98
28th August 2009, 02:53 PM
[tscii]
MIXED VEGETABLE SOUP

Ingredients:
1 small carrot cut into semi circle
1 cup of cauliflower florets
½ a capsicum sliced
3 french beans cut into 1 inch in length
30 grms green peas
1 cup shredded cabbage
1 onion sliced
1 tsp each grated ginger and garlic
½ tsp crushed dry red chillie
1 tsp soy sauce
4 cups of water or vegetarian stock
¼ tsp sugar
2 tsp corn flour
1 tbs butter
Little pepper powder
Salt to taste

Method:
Heat butter in a pan add in the onions and ginger garlic paste.
Add in all the vegetables and sauté well for about 3 minutes.
Add in the water and let it boil.
Now add little cold water to the corn flour and mix well.
Pour it into the boiling soup and stir simultaneously.
Keep it boiling add in the chillie, sugar, pepper, soy sauce
And salt. Let it boil once and remove.
You can garnish with cut coriander leaves.


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Madhu Sree
28th August 2009, 03:01 PM
Enniya yaarum miss panradhillai ... :cry3:

:lol2: jk... :P

K, am sorry, didnt post for a long time... a sweet recipe is on hold... will post it soon K... :D

Thalafanz
28th August 2009, 03:07 PM
nithi....i am sure your mom is very proud of you for trying out all these new recipes..& becoming a queen of your own kitchen...;-)

Me too... :P No not queen but King... :lol2:

kugan98
28th August 2009, 03:29 PM
Madhu, who said we did not miss you.
Just scared to ask because every one has their own business.
So I did not want to disturb you.
I know if you are free, you will surely come and post.
Thanks Madhu, take care. Kugan98

kugan98
28th August 2009, 03:32 PM
Thanks Thalanfaz, for dropping by.
I am very happy that you are king of the kitchen.
Well done. Take care.

To celebrate this occasion I am posting a olden forgotten recipe.
Thanks Kugan 98.

kugan98
28th August 2009, 03:33 PM
[tscii]

My grandma used to tell me that long ago this is how our
Indians cooked the noodles, Indian style.
Actually this dish has the taste of its own.


THALICHA NOODLES

300 grms rice noodles soaked, boiled with salt and strained.
1 large onion sliced
4 dried red chillies cut into ½ inch pieces
2 sprigs curry leaves
1 tsp mustard seeds
1 tsp urad dal
½ tsp cumin seeds
3 tbs oil
Salt to taste.

Method:

Add the oil in a wok, add in the mustard seeds, urad dal
And cumin seeds. When the splutter add in the onions.
Sauté well, add in the dry red chillies and curry leaves.
Again sauté well, the oil will have a light orange colour.

Now add in the cooked noodles and salt if needed.
Give a good fry mixing all the items evenly.
The noodles will be lightly coloured because of the oil.
Remove and serve. Its best to eat this on its own, biting a red chillie
That is found in the fried noodle.
Or you can eat it with any curry or peratel.

NOTE: In Malaysia this rice noodles are known as meehoon.


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Hemant Trivedi
28th August 2009, 05:23 PM
How many of you know that in olden days, some staunch brahmin families used to make noodles (semiya) at home. I had the fortune of seeing an old Kannadiga Brahmin lady in her 70s, deftly flipping strings after strings from a mound of dough and hanging and pulling strands on a "wooden peg) in a wall till about 40 or 50 thin needle like filaments were formed and promptly she would cut them with a thread or a knife and dry them in about 1 ft length in shade.

After that, only once I saw Shinto priests in Nagano Temple in Japan making rice noodles. But they were thick...much thicker than the kannada lady noodles.

I don't know if anybody now makes them at home.
This "Instant and Dhideer" things have killed many arts of cooking . One example I can give is sambar powder. Even very conservative households in Madras and Bangalore have switched over to instant Smbar powders .

Thank god, I use only Garam masala powder that is from out side.

Hemant Trivedi

kugan98
28th August 2009, 08:30 PM
Uncle HEMANTJI , its an honour to have you in Kugan's kitchen.
This is a fast world, everything is instant.
Be happy that I make my own rasa, sambar powders.
Thanks uncle, do drop in whenever time permits.
Take care. Kugan98

suvai
29th August 2009, 05:02 AM
nithi....i am sure your mom is very proud of you for trying out all these new recipes..& becoming a queen of your own kitchen...;-)

Me too... :P No not queen but King... :lol2:


ahaaaa.......thalafanzzz....kitchen king ah neenga ???? ;-) very impressed!!! good to hear.....:-) apadi enna panni saapidareenga thinam huh??? 6 poriyal/4 pachadi/9 sadam/8 sweet nu thinam raja maathri samaithu saapidareengalaa???? varom naanga ellorum onga veetuku padaiya kilambi.... :rotfl: :rotfl: :rotfl:

suvai
29th August 2009, 05:03 AM
Enniya yaarum miss panradhillai ... :cry3:

:lol2: jk... :P

K, am sorry, didnt post for a long time... a sweet recipe is on hold... will post it soon K... :D


miss panom miss panom ongalaiyum madhushree!

engey dev avangalaiyum superS yum kanom?

suvai
29th August 2009, 05:07 AM
kugan nga....:-) thank u plenty for asking your thai friend for radna recipe.....yes, we do get flat (rice) noodles here at asian stores....looking fwd to trying more of your wonderful recipes nga !!

aduthu....oru simple kurma...also my family recipe......one cannot go wrong with this one..;-) trust me!

will write the kaN alavu to kugan.....neengal try panni nalla vanthichina post pannunga..
.thank u kugan for taking risks...with my recipes.. :mrgreen:

nithishri
29th August 2009, 05:26 AM
nithi....i am sure your mom is very proud of you for trying out all these new recipes..& becoming a queen of your own kitchen...;-)

Me too... :P No not queen but King... :lol2:


ahaaaa.......thalafanzzz....kitchen king ah neenga ???? ;-) very impressed!!! good to hear.....:-) apadi enna panni saapidareenga thinam huh??? 6 poriyal/4 pachadi/9 sadam/8 sweet nu thinam raja maathri samaithu saapidareengalaa???? varom naanga ellorum onga veetuku padaiya kilambi.... :rotfl: :rotfl: :rotfl:


ha ha Suvai ka .. kitchen king na enna theriyuma .. adhu oru ready made curry masala.Thala fanzzz lol .. now I see neenga kitchen king aneenga nu .. just kidding


apram Suvai ka.. naliku fresh veges vangitu try panitu solren ka.. inaiku bread , butter , jam dan veetla :P ..all veges out of stock

nithishri
29th August 2009, 05:27 AM
Madhu unnai miss panamala .. welcome to you too

suvai
29th August 2009, 05:29 AM
apram Suvai ka.. naliku fresh veges vangitu try panitu solren ka.. inaiku bread , butter , jam dan veetla :P ..all veges out of stock[/quote].....
okee dokes....then stock up yr fridge for a fabulous feast ;-)

ada raamaa...curry masala in every preparation ah???hahahahaa apo naanga padai eduthu onga veetuku varala thalafanzzz :lol: :lol:

kugan98
29th August 2009, 06:39 AM
Thanks Suvai and Nithi for your comments.

Suvai ungga recipeya send pannungga.
Try pani picture poduren.

Suvai I must have over looked your query regarding the T. halwa.
according to the aunt who taught me, she said it is important to use the whole wheat to make the halwa.
Then you must use a fine muslin cloth to strain the milk.
Other wise you will not get very fine soft and transparent halwa.

Thanks Suvai, Take care. Kugan98

suvai
29th August 2009, 06:44 AM
kugan nga...no problems...i thought as much it has to be whole wheat grains..but thanks for letting me know...:-)

suvai
29th August 2009, 06:44 AM
iniki onga veetila enna lunch kugan nga!?

kugan98
29th August 2009, 06:50 AM
[tscii]Suvai I am sure you can get these rice noodles too in the Korean market. When ever I try a recipe I always have you, Dev and Sudha in my mind. Vegetarians.

Non-Vegetarians can use chicken stock, fish sauce and shredded steamed chicken pieces.



VEGETARIAN PAD THAI NOODLES

Ingredients:
350 grms rice noodles soaked in warm water till soft, drain
½ cup of panner or tofu sliced and fried
4 pips of garlic minced
1 onion chopped finely
100 grms of cabbage roughly chopped (or bok choy)
1 cup bean sprouts
2 spring onions sliced
1/3 cup coriander leaves chopped
¼ cup roasted and coarsely ground peanuts.

PAD THAI SAUCE
¾ tbs tamarind paste
¼ cup hot water
3 tbs soy sauce
2 tsp of chillie paste
2 tsp chillie sauce
3 tbs brown sugar more or less

2 + 2 tbs of oil
4 tbs vege stock or water
Lime wedges for serving

Method:
Strain the noodles and keep aside.
Dissolve the tamarind paste in the hot water.
Add the chillie paste , chillie sauce , soy sauce and the brown sugar.

Heat 2 tbs of oil in a wok on medium heat.
Add the minced garlic and onions, fry well.
Add the cabbage and the stock, fry for about 2 minutes.

Now push the the ingredients aside, add the other 2 tbs of oil.
Add in the drained noodles and 1/3 of the sauce.
Stir fry everything for a minute in a tossing like manner.
Add little more sauce and continue stir frying in the same way.
Stir fry until the noodles begin to soften, you can sprinkle little
Water if the noodles are not cooked yet.

Reduce heat to low if the noodles begin to stick and burn.
Add the fried tofu and the bean sprouts.
Stir fry to incorporate everything. Taste for flavour.
Add the remaining sauce or more chillie or soy sauce to taste.

Noodles are cooked to perfection when they are soft, but still deliciously chewy and a bit sticky. Remove from the stove.
To serve, scoop noodles onto a plate, sprinkle with the cut spring onions, coriander leaves and the ground nuts.
Add a wedges of fresh lime on the side.
Thai chillie sauce too can be served if you like the noodles extra spicy.


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kugan98
29th August 2009, 06:57 AM
Suvai saturdays are proplem days for me.
No onions and no garlic.
For lunch I am making vegetarian curry mee.
For tea it is cauliflower pakoras
Dinner will be dosai.
Thanks Suvai. Kugan98

suvai
29th August 2009, 07:05 AM
kugan nga what is curry mee...plz athaiyum podunga.....thank u for the pad thai....looks absolutely yummy...try panitu solaren kandipa....thank u nga

NOV
29th August 2009, 07:16 AM
Kugan, I was wondering how you'd make vegatarian ladna noodles (a fav of mine) and its made with kueh teow :slurp:


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superspiczy
29th August 2009, 08:56 AM
Nov,

This is called Ipoh Hor Fun in chinese and back in singapore.

Superspiczy

kugan98
29th August 2009, 01:36 PM
Dear Suvai the vegetarian curry mee recipe is in page 83.
When Dev comes and updates the recipes, it will be easy for us.
We will wait for her. I am sure she must be busy.
We are very thankful to her.
Kugan98

kugan98
29th August 2009, 01:46 PM
NOV anneh ladna noodles and radna noodles are the same.
That is a Thai dish using kuih teow. Suvai has requested for it.
It can be a dry dish or a soupy dish according to our wish.
How was your dish anneh?
My Thai friend has promised to send me the recipe.
I will cook and post with pictures.


May be they call it Ipoh Hor Fun according to Superspiczy.
I will see if the two dishes are the same.


Superspiczy engga appa appa kaanama porengga?
If you have the recipe for Ipoh Hor Fun please post it for us.
Thanks in advance. Take care. Kugan98

kugan98
29th August 2009, 01:47 PM
[tscii]

CREAMY CHICKPEAS WITH ALMONDS

Ingredients:

200 grms dry chickpeas soaked over night
½ a cup tomato puree, from 2 fresh tomatoes
1 big onion chopped finely
3 pips garlic chopped
10 almonds soaked and peeled
2 tbs coriander leaves
1 lime for juice
1 ½ tsp red chillie powder more or less
A pinch of sugar
A pinch of saffron or little tumeric powder
1 ½ cups of water
2 tbs oil
Little garam masala powder
Salt to taste

Method:
Cook the soaked chick peas with very little salt. Drain and keep.
Grind the garlic, almonds, coriander leaves and saffron. Keep
Heat oil in a wok, add in the onions and sauté well till light brown.
Add the tomato puree, sugar and sauté again till it blends well.

Add the ground paste, chick peas, chillie powder, salt and water.
Bring to a boil and simmer till it forms a thick sauce.
Keep stirring and see that it does not stick to the bottom.
Add the lime juice and garam masala powder.
Taste for salt and remove. The flavour develops the longer it sits.
Serve with naan. Or chappathi.

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suvai
29th August 2009, 06:48 PM
oh my.......... kugan onga chickpeas looks very delicious.......naaku ooruthu....iniki nite ithuvum chapathiyum thaan for sure ;-) thank u!

superspiczy
30th August 2009, 02:37 PM
Char Kway Teow (fried flat noodles)

Ingredients:

2 cloves garlic- chopped
Fishcakes- Sliced
Prawns- Cleaned
Fishballs- Sliced
2 eggs
Kway Teow Mee - Flat rice noodles
Fresh Bean Sprouts
Spring onions- Chopped

Seasoning
3tbs - Light Soy Sauce
3tbs - Oyster Sauce
2tbs - Dark Soy sauce
3tbsp - Ketchup Manis (Drak Caramel sauce)
2tbs - Chilli paste (Sambal oelek)
Dash Pepper
1 small Chicken stock (since i do not use Lard Oil)

Method:
In a wok, add in oil. Add in the chopped garlic, chilli padi, fishcakes, fishballs, prawns, & Chicken stock and fry it till prawns are well cooked. Add in the Kway teow and all the seasonings and stir fry till everything is well blended. Move the noodles aside , and break the eggs and fry together with the Noodles. Lastly add in the bean sprouts and chopped spring onions. Remove from heat .


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Hemant Trivedi
30th August 2009, 06:27 PM
oh my.......... kugan onga chickpeas looks very delicious.......naaku ooruthu....iniki nite ithuvum chapathiyum thaan for sure ;-) thank u!

kugan,

I will cook this channa masala in Almond gravy. On the face of it its usual canna masala . I have never tried having Almond gravy in channa , so lemme try it out. On the face of it looks delicious.

However I am a bit confused about Saffaron. With strong smelling onion and Garlic and garam masalas, the saffaron addition seems out of place . However without cooking, I would not know about its added flavor.
I will give feedback in a couple of days.

Hemant Trivedi

Hemant Trivedi
30th August 2009, 07:46 PM
Hello Ma,

wishing you a very happy birthday.

What are you going to cook for your birthday?

Mama

suvai
30th August 2009, 08:11 PM
kunga nga nethiki rendu recipe from the hub namma veetila....onnu channa masalaa super duper ah vanthathu
aduthu hemanthji oda first post (dhal) athuvum A1 ah vanthathu....very nice both recipes & they are also keepers!

suvai
30th August 2009, 08:12 PM
:-)

kugan98
30th August 2009, 08:20 PM
Superspiczy, thanks for your char kueh teow recipe.
Please bring out all your nice recipes.
Thanks. Kugan98

kugan98
30th August 2009, 08:22 PM
Hemantji uncle , this was the recipe given by my friend.
I used only tumeric powder.
Please try and give us the feed back.
Thanks uncle. Take care. Kugan98

NOV
30th August 2009, 08:23 PM
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CONGRATULATIONS K!!! :D :D :D

kugan98
30th August 2009, 08:28 PM
Suvai I am very happy that your family enjoyed my recipe and uncle's recipe. He is a great cook. I have posted his tomato rice recipe in this forum. If you have the chance, try all his recipes.
Take care Suvai, Kugan98

kugan98
30th August 2009, 08:34 PM
WOW! NOV anna I am overjoyed.
You are a perfect brother. Dot on the page your congrats.
I am soooo happy. To day I just cooked the ladna dish.
I will post the picture and recipe soon.
Thanks anna. God Bless You And Your Family.
Take care. Kugan98

NOV
30th August 2009, 08:37 PM
my pleasure K :bow:
and in conjuction with the 100th page, this thread is now sticky - meaning it will always remain in the first page of the food forum.

Selviem
30th August 2009, 09:24 PM
hi kugan,
congrats for reaching the 100th pages, still more to go. all the best. many more happy returns of the day.
take care
selvi

kugan98
30th August 2009, 09:30 PM
NOV anna thanks for everything.
It would not have been possible, without you and ALL MY DEAR FRIENDS. Thanks again Anna, and all my friends.
Thanks, thanks. Kugan98

kugan98
30th August 2009, 09:32 PM
Thanks Selviem, its all your thread also.
I am very proud of everyone, who made it happen.
Thanks for your wishes. Kugan98

kugan98
30th August 2009, 09:32 PM
[tscii]
Every year in the month of Ramadan, the mosques in Malaysia prepare a porridge called BUBUR LAMBUK.
I have heard my friends say that it is very tasty.
Normally they add beef to the porridge.
This year I made a vegetarian version of it.
Everyone in my house enjoyed it.


VEGETARIAN BUBUR LAMBUK

Ingredients:
500 grms perfumed Siamese rice or Basmathi rice. Soaked for 15 minutes, and strained
90 grms small onions pounded
70 grms garlic crushed
30 grms ginger paste
1 tbs cumin seeds
1 tbs fenugreek seeds
1 tsp black pepper powder
6 green chillies chopped
200 grms carrot cubed
200 grms potato cubed
200 grms beans cut into ½ inch in length
200 grms cauliflower florets
3 tbs chopped mint leaves
3 tbs chopped coriander leaves
80 grms ghee
3 c.m cinnamon stick
3 star anise
5 cardamoms
1 litre of water
300 ml thick coconut milk
Salt to taste
Onion cripis

Method:
Boil or steam the carrots, potatoes, beans, and cauliflower. Keep aside.
Heat ghee in a pot, add in the cardamoms, aniseed and cinnamon stick.
Now add in the cumin and fenugreek seeds. Sauté well.
Add in the crushed onions, ginger and garlic. Stir well till the onion browns little.add in the green chillie and stir well again.

Now add in the strained rice and give it a good stir.
Add the 1 litre of water and allow it to cook slowly in a medium flame.
Check to see the consistency of the rice, add more water if needed.
Add in the salt, once the porridge is well cooked, add in the coconut milk. Keep stirring so that the porridge does not stick to the pot.

The rice must be well cooked,add in steamed vegetables, and pepper powder. Give a good stir.
Now add in the mint and coriander leaves, stir nicely.
Remove and serve hot garnish with the onion crisps.

Note: I made paruppu tuvayal to accompany the porridge.

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nithishri
30th August 2009, 10:38 PM
Kugan ka ..congrats on ur 100th page , great way to go .... My best wishes with you always :)

nithishri
30th August 2009, 10:43 PM
Suvai ka .. i prepared ur aunts biriyani ka .. SUPER a vandhiruku .. you were right .. it was all about frying the items in the right manner

Thank u ka ..
I had called in my friends for lunch .. and one of my friend commented that is was better than thallapakattu mutton biriyani and that he would turn vegetarian iff somebody cooks such AWESOME Biriyani

Friends are still at home , but i couldnt withheld the joy to inform you how good it came out
Thanks again :)

kugan98
30th August 2009, 11:08 PM
Thanks Nithi, you are also part of the team, so pat yourself also.
Take care. Kugan98

kugan98
30th August 2009, 11:09 PM
[tscii]
Radna, or Ladna, according to my friend means
“pour on your face” That is cook the noodles and put them
On the plate, then make the gravy or soup and pour on the top.
I had a good laugh on the phone with her. Here is the recipe.


LADNA OR RADNA VEGETARIAN

Ingredients:
4 cups of fresh flat rice noodles (kueh teow)
1 tbs oil
1 tbs light soy sauce

5 pips of garlic smashed
1 tbs ginger paste
1 inion chopped fine
2 tsp Thai chillies minced (bird chillie)
1 kaffir lime leaf sliced very fine
2 tbs of Thai Basil leaves

½ cup mushrooms sliced
¼ cup carrots sliced
¼ cup broccoli florets
¼ cup cauliflower florets
1 bok choy cut or ¼ cup Napa cabbage sliced

1 cup of mushroom broth or vege stock
2 cups or little more water
Pepper to taste
2 or more tbs of light soy sauce
1 tbs of dark soy sauce
1 tbs vegetarian oyster sauce
1 tbs yellow bean sauce
Little sugar
1 tbs of corn flour
1 tbs oil for frying

Little thinly sliced scallions
Deep fried onion crisps
1 tofu fried and sliced
¼ fresh lime per serving.

Method:
Heat a non-stick pan with the 1 tbs of oil. Add the fresh noodles,
Add the 1 tbs of light soy sauce. stir to get every thing mixed.
Fry for a minute and remove to a container.

Next steam all the veges and keep aside

Heat oil in a wok, add in the crushed garlic and ginger paste.
Stir fry nicely. Add in the onions and fry till the onions are lightly browned. Add in the chillies, kaffir lime leaves and basil.
Sauté well, add in the water, mushroom broth, let it boil.
Add in all the sauces, sugar, pepper and salt if needed.

Once it has boiled well, mix the corn flour powder with little water
And add to the boiling soup. Keep stirring while you pour the flour.
Once the soup has thicken a bit, add in the steamed veges and remove.

Arrange the fried noodles on a plate, spoon the gravy over the noodles.
Garnish with the cut scallions, fried onion crisps, fried sliced tofu, cut lime and fresh cut red chillies. Serve hot.


NOTE: According to my friend, you can even stir fry the veges and add the soup ingredients in one go. She feels the veges will retain their colour if you steam and add.
Also the soup would be very tasty if you add prawns, crabs, calamari,
Fish sauce and things.
Add the sauces according to your taste

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kugan98
31st August 2009, 12:37 AM
A sweet to celebrate the occasion

THIRATTU PAL

Ingredients:
1 litre fresh cows milk
400 grms sugar
1 tsp ghee
Little cardamom powder

Method:
In a thick bottomed and broad mouthed vessel boil the milk.
When it starts to boil, keep the flame on very low heat.
Keep stirring the milk as it keeps reducing.
When it reaches a slushy consistency, add the sugar.
Keep on stirring the milk, it will further reduce.
Now add the ghee and the cardamom powder.
Stir nicely and remove when consistency is still soft.
Do not allow it to become solid.
Serve while still warm

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suvai
31st August 2009, 02:13 AM
Congrats Kugan nga on reaching the 100th page!!! awesome!!! I am glad I have been following your thread from page to page ;-)

Nithi.....I am really flattered that your friends compared my aunts Biriyani to Thalapakttu (ive heard alot about thalapakattu biriyani too) but never would know how it tastes.
So happy that your friends enjoyed it.....glad u took the key tip of frying seriously. Thanks for letting us know of the outcome....the priais obviously goes to kugan also for generously posting it with the recipe & a perfect picture....& also to u for trying it out ;-).

Kugan nga...thank u for the Radna recipe....will try it soon & let you know :-)

kugan98
31st August 2009, 06:16 AM
Thanks Suvai, really you are the ardent supporter of Kugan's Kitchen. Thanks again. Take care. Kugan98