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kugan98
7th September 2010, 02:42 PM
NOV anneh, thanks for the nice two recipes.
I like the second recipe.
It sounds little different.
Thanks, Take care, Kugan98

kugan98
7th September 2010, 02:54 PM
Tamil Paruppu Rasam

Thoor Dhal - 1/2 cup
Rasam Powder - 1 tsp
Tamarind Juice - 1 1/2 cups
Tomato - 1 small
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Chopped coriander, handful
Sprig of Curry leaves

Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asofoetida and the curry leaves and over a medium heat, boiling the mixture. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee.

Another yummy rasam, that we all enjoyed.
Thanks anneh.



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PARAMASHIVAN
7th September 2010, 02:55 PM
//
Can some one please give me a list of some wedding songs pls
//

:ty:


http://forumhub.mayyam.com/hub/viewtopic.php?t=7750


:)


Many thanks uncle , you are always very helpful :notworthy:

PARAMASHIVAN
7th September 2010, 02:56 PM
Thanks kugan akka for your help :)

bkarthika
7th September 2010, 03:39 PM
Thanks Karthika for your post.

Well what I do is, apply oil all over the iron wok.
Then heat it up till smoking hot.
Let it cool back on its on self.
then I will soak it in the kanji,
that we get after cooking the rice.

Clean it and soak again.
Then remove and clean well.
See that there is no moisture.
apply oil and keep airy.


After using the wok, rinse with very hot water and clean with a plastic scouring pad. Don't use soap or steel wool.

Always pat wok dry with a paper towel.

Through repeated usage, a dark brown film of carbon will form in the wok. This is not only normal, it's desired: like a cast-iron skillet, the patina that builds up on a wok makes food less likely to stick and even imparts flavor.

Woks rust very easily. If your seasoned wok rusts through disuse or improper cleaning, wash and reseason it.


So far all my iron items do not have any iron smell.
Please friends, if you all have different methods,
please let our friend Karthika know.
Thanks, kugan98

Hi Kugan,
Thanks for your relpy.I have a doubt.The procedure u have mentioned is for daily usage?? :think: .I mean daily will u do dipping in kanji and other process... Here I dont know where to get kanji. I use cooker only.Let me try as per ur suggestion and will let u know. Thanks!!!

Aarthii
7th September 2010, 04:14 PM
Aarthi, sometimes sinus comes back when you move to a new place-the changes in climate, surrounding etc contributes to it.

I had a very bad case of sinus when I was studying in college. Got cured through homeopathy too. After a long time, I got it back again when I moved to my new place. I couldn't get homeopathy medicines here. But a friend suggested a traditional method by eating roasted garlic soaked in raw honey. I must say that the method helped me. Maybe you can try it too.

All you have to do is remove individual cloves of the roasted garlic (there are stores which sells roasted garlic nowadays, you can even buy them), peel of the skin and soak them in raw honey for a couple of weeks. Eat two cloves every morning and evening. Your sinus will get better.

Regards :D

hi jay,
Thanks for ur valuable information as well as the method of taking it also.Thanks a ton jay.
I will try it out soon.
In my case,i had it during my college days and after that, this time i had cold and cough for around 10 days.Though i took medicines nothing worked for me.After some 6 to 7 days of cold,i felt the same symptoms of sinus which i had long back.
will try ur hand medicine and will tell u.

kugan98
7th September 2010, 04:21 PM
Oh sorry Karthika, the kanjii treatment is for the first time only.
Even applying the oil and heating the wok too is for the first time only.

Daily, you clean well, dry it and apply a thin layer of oil.
This too after your wok is well seasoned you need not apply oil daily.
Only see that it there is no moisture.

bkarthika
7th September 2010, 04:43 PM
Oh sorry Karthika, the kanjii treatment is for the first time only.
Even applying the oil and heating the wok too is for the first time only.

Daily, you clean well, dry it and apply a thin layer of oil.
This too after your wok is well seasoned you need not apply oil daily.
Only see that it there is no moisture.

Hi Kugan,
Ok.If I do the kanji treatment now will it show any effect?? I bought this wok one or two months before!! I am cleaning the wok with vim soap using scrub before and after cooking.Wiping it with a cloth nicely and apply oil to it.Cooking oil we can apply no?? or coconut oil?? After washing if i left it means brown coloured rust is showing!!! :cry: Thanks for your immediate reply!!! :ty:

bkarthika
7th September 2010, 04:54 PM
Hi Kugan,
Thanks for the Chow-Chow recipies.I will try and let u know how it comes.
Do you know the karuvattu kulambu that was made in village side.If u could get means pls post it.and also post any other recipes that can be made with karuvadu!!!
My MIL used to fry Ney meen karuvadu.My husband asked me to do that.Pls post that one also.
And in my school days once I went to Podicherry.There i got a chance to taste karakulambu in my relatives house.My relative told me that its not like usual one and she got the recipe from marriage caterer and prepared it.Fabulous taste!!! Still I can remember that taste.Anybody knows this recipe means pls post it!!!

Thanks!!!

kugan98
7th September 2010, 05:49 PM
Karthika, it is not necessary now.
I use soap and water, I also use one of those plastic scrubbing balls, and then paper towel to dry.
You should avoid using harsh bleaches,
like vim and things.
Also see that you do not have vinegar or lime juice
direct contact to the wok.
Little can be added with food while cooking.

Even my pal appa chaty is made of iron.
They distribute heat evenly.
Thanks, Kugan98


I will look into your other requests soon.

PARAMASHIVAN
7th September 2010, 07:24 PM
Kugan akka

Do you know many italian items?

Do you know how to make toasted panninis?

see this

http://www.google.co.uk/images?hl=en&q=panini&rlz=1R2ADFA_enGB380&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=632&bih=494

dev
7th September 2010, 07:58 PM
K, hope the urad dhal pooranam turned out as u expected...:)

For the chow chow poriyal, add poondu podi insted of the dhal powder... super tasteaa irukkum...:D

dev
7th September 2010, 07:59 PM
Jay, great tip for sinus!!!... Thanks a lot...:)

Aarthii
8th September 2010, 01:41 AM
yes dev,jay had given really a great tip

Aarthii
8th September 2010, 01:42 AM
kuganka,thanks for the chowchow recipes.
Pranay likes chow chow very much.

kugan98
8th September 2010, 05:53 AM
P.S Tamby, toasted paninis are nothing, but sandwiches.
You can use any filling as you like.
You use the gadget to make the paninis.
Its like our sandwich maker.
You can even use the sandwich maker to make
the paninis. Or if you do not have one,
Use your pan, put the sandwich in the greased pan.
Put a pot cover or something over the sandwich.
Now put a heavy object over the cover.
Grill till the bottom browns.
Then turn the sandwich over and do it again.
Ah, you can use our simple dosai kal :lol:


Here is how the panini maker looks


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kugan98
8th September 2010, 06:03 AM
Here is a recipe, which my sis-in-law used to do in US.
Sorry I do not have a panini maker.


GRILLED VEGETARIAN PANINIS


INGREDIENTS:
Balsamic vinaigrette
1 long eggplant, sliced lengthwise into 1/4″ strips
1 zucchini, sliced lengthwise into 1/4″ strips
1 yellow onion, sliced into 1/4″ rings
Extra-virgin olive oil
4 slices of bread
Hummus
2 roasted red peppers
4 slices cheese
Salt and pepper


DIRECTIONS:
Place eggplant and zucchini in a plastic bag with enough balsamic vinaigrette to coat the vegetables. Seal and marinate in the refrigerator for 1 hour.
Preheat panini grill to medium-high heat (375 degrees). Brush olive oil on both sides of onions, season with salt and pepper and place on the grill. Remove eggplant and zucchini from marinade (discard remaining marinade) and place onto the grill as well. Close the lid and grill vegetables for 3-4 minutes until cooked through.
Brush olive oil onto the outer sides of each slice of the bread. On the bottom bread slices (oil side down), spread a layer of hummus. Top with slices of zucchini, eggplant, red pepper, onion, cheese and top bread slice (oil side up).
Grill 3-4 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!

kugan98
8th September 2010, 06:06 AM
Dev, thanks for your nice tip.
Will try it out soon.
Thanks, Kugan98

kugan98
8th September 2010, 06:08 AM
Aarthii, nice to see you active in the thread.
Aarthii take care of your health first.
Seek treatment as soon as Subra comes.
The garlic too sounds simple to follow.
Take care Aarthii, Kugan98

rajraj
8th September 2010, 06:19 AM
Breakfast for kids:

Strawberry short cake and sweetened ricotta

http://www.usatoday.com/yourlife/food/cooking-recipes/2010-09-08-breakfast08_ST_N.htm?csp=34news

Now, I Know why aunty is making pancake for me every day! :lol:
She calls me a kid! :)

kugan98
8th September 2010, 10:48 PM
Thanks uncle for the nice link.
I am sure it will be useful for many.

Vayasu ahkittale cinna pula thaan :lol:
Thanks uncle, Kugan98

kugan98
8th September 2010, 11:03 PM
Karthika, I have asked my aunt for the village dried fish curry.
I will post as soon as she posts.

Also you can make pickles, dry masala, or just fry the dried fish. I will post one by one.
For two days will be busy with the festival.
Thanks and take care, Kugan98

kugan98
8th September 2010, 11:07 PM
Friends, I would like to share with everyone,
what my niece sent me from U.S.
Thanks, and take care, kugan.



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kugan98
8th September 2010, 11:15 PM
WISHING ALL MY FRIENDS A VERY HAPPY
VINAYAGAR CHATHURTHI

MAY THE LORD BLESS EACH AND EVERY HOME



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Kugan98

suvai
9th September 2010, 04:12 AM
ahaaahaaaa...pramaathamaana pictures of Lord Vinayagar...& depiction nga kugan :notworthy: :thumbsup:

Happy Vinayagar Chathurthi to kugan & each & everyone who visits....this thread...:-)

hello nga kugan............epadi irukeenga?
summa pattaya kilapiteenga with chow chow poriyal & chow chow peel chutney.....actually i dont make poriyal like the one u have given & i tried it....super taste nga.....thank u thank u.....:-)

Dev...kitchen laptop sounds so cool.....:mrgreen:
here i was thinking that its something new in the market....:noteeth:
Good luck with the ulunthu pooranam....:-)

aarthi hope u will feel better soon....:-) try netti pot too u might get it in natural health food stores or ayurvedic stores. A lot of ppl vouch on it.

kugan /dev/nm/suja/ aarthi/ enna menu onga veetila for vinayagar chathurthi??? ethaavathu puthu sweet or kaaram panna poreengala?
sari ethu pannalum vinayagaruku muthala koduthitu...enakum apadiye parcel pannidunga
:noteeth: :noteeth:

kugan ngov...what is seepu muruku???? any idea?....plzzz dont go waking up yr aunt...avanga muzhicha apuramey kelunga.... :noteeth:

Happy Kozhukattai eating.... :noteeth:

rajraj
9th September 2010, 04:29 AM
P.S Tamby, namma Rajraj uncle has given you the link
for the wedding songs. Enjoy.


Thanks uncle for the link.
Everyone must have enjoyed your songs
in the wedding.

kugan: I did not sing because there was no nalangu! :) I was teasing Paramashivan because he asked for wedding songs! :lol:

lakme
9th September 2010, 07:27 PM
Dear Kugan, I finally made the dosai according to your recipe-excellent! these are the best dosais I've made. I added sugar while grinding, so the color is golden brown. Many thanks!!

great
11th September 2010, 09:23 AM
How to make kolukattai? can someone share the ingredients.

Happy Vinayakar Chathurthi to all.

rajraj
11th September 2010, 10:01 AM
How to make kolukattai? can someone share the ingredients.


Recipe 49 in the list of recipes- link in first post-first page ! :)

Happy PiLLaiyaar chathurthi ! :)

great
12th September 2010, 08:51 AM
Thanks RajRaj :)

kugan98
12th September 2010, 07:15 PM
Friends first forgive me for being absent for the past 2 days.
Semme busy, had to go to Ipoh for a house warming ceremony.
Came home late at night and yesterday whole day busy with the prayers. Too many varieties to cook.
Really very exhausted.
Thanks friends. Kugan98


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kugan98
12th September 2010, 07:22 PM
Suvai thanks for your nice post.
I really miss those at times.
Your seepu murukku is coming soon.
Thanks, take care, Kugan98

kugan98
12th September 2010, 07:25 PM
Lakme, I am very very HAPPY that your dosai,
came out well.
I should thank you for posting the feed back to us.
Please do try other recipes and give us your feed back.
Thanks, take care, Kugan98

kugan98
12th September 2010, 07:28 PM
Dear Great, welcome to the thread.
I am very, very sorry that, I was of no help to you.
I did not log on for 2 days.

I hope you found the recipe.
I am ever greatful to my Rajraj uncle for showing
you the link.

THANK YOU Rajraj uncle.
You are simply great.

Thanks and take care, Kugan98

dev
12th September 2010, 07:41 PM
How to make kolukattai? can someone share the ingredients.

Happy Vinayakar Chathurthi to all.

Great thambi, enna indha pakkam ellam etti paarka aarambichuteenga?... kalyanam fix aagidicha...:lol2: ;)

dev
12th September 2010, 07:44 PM
K, super spread... I really wonder how u cook so many items so frequently!!!... All I can do is simple everyday cooking...idhu maadhiri ellam seiyanumna varushathila once or twice seiyalaam... :roll:

kugan98
12th September 2010, 08:08 PM
Dev, you brought some relief to my heart.
I was soo happy to see your post.


Samayal ellam part and parcel of life.
Dev, I went for a house warming ceremony in Ipoh.
Its my cousin's house. They ordered breakfast from
a hotel. Dev, it was so horrible.

Then my cousin begged me if we could cook the lunch.
I had no choice, but we had lots of friends to help out.
We cooked lunch for about 50 people before lunch time.
My cousin was so happy.

Only my whole body was crying for help.
The next day, prayer cooking.
Still very tired, Take care Dev. Kugan98

kugan98
12th September 2010, 08:11 PM
Suvai here is your seepu murukku.



Seepu Murukku

Ingredients:
3 cups rice flour
1 cup urad dal flour
1/4 cup of pottu kadalai flour ( roasted gram dal flour)
1 tbs butter
1 tsp cumin seeds
2 tsp sesame seeds
Salt to taste
Coconut milk or water (warm the milk or water )
Oil

Method:
Combine all the dry ingredients and butter.
Add enough coconut milk or water.
Make a soft dough. Knead well.
Put the dough into the presser.
Use the seepu murukku achu.

Fill the flour into the presser and press it into
long strips, over a plate or grease paper.
Cut them into equal length.
Roll it like ring over the finger and keep aside.

Heat the oil and deep fry the rings.
Take out and cool, store it in an airtight tin.



Make Strips Like This:


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The Seepu Murukku:


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http://img205.imageshack.us/img205/2248/seepumurukku1.jpg
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Aarthii
12th September 2010, 11:05 PM
Kuganka,ur spread really looks great.
Thanks for the seppu murukku recipe too.
Kalakareenga kuganka

Aarthii
12th September 2010, 11:07 PM
K, super spread... I really wonder how u cook so many items so frequently!!!... All I can do is simple everyday cooking...idhu maadhiri ellam seiyanumna varushathila once or twice seiyalaam... :roll:


well said dev,ingaiyum adhe kathai thaan.

great
12th September 2010, 11:09 PM
How to make kolukattai? can someone share the ingredients.

Happy Vinayakar Chathurthi to all.

Great thambi, enna indha pakkam ellam etti paarka aarambichuteenga?... kalyanam fix aagidicha...:lol2: ;)

:lol: appadiyellam illainga. I like to cook whenever i have time. This weekend I was alone, so thought of cooking something new.


Dear Great, welcome to the thread.


Thanks. No Probs, with the help of RajRaj, I could find the Kolukattai ingredients etc etc. But I couldnt try this week :( Have made a note of it. Will defn try to make kolukattai :D

Btwn, antha pic irrukara dish neenga pannatha :slurp:

kugan98
13th September 2010, 07:55 AM
Aarthii, I am soo happy to see your post.
How is your health? Has Subra come home?
What did you cook for Vinaygar Chathurthi?
Amma is here to help you.
Take care, aarthii, Kugan98

kugan98
13th September 2010, 08:04 AM
Thanks great for your post.
Please try out simple recipes, when you get the time.

Unggalukku santhegameh vendaam.
All the items were cooked by me.
I have a maid only to clean and wash up everything.

I made greengram sweet pooranam mothagam.
Pasi paruppu sweet pidi kolukkatai.
Urad dal pooranam spicy kolukkatai.
Rice spicy pidi kolukkatai.

Puli saatham, tengaai satham, lime saatham.
Sundal, also had aval, pori, fruits, elaneer,
and sugarcane for the prayer.

I will soon post the recipe for the rice spicy pidi
kolukkatai.

Thanks and take care, Kugan98

kugan98
13th September 2010, 08:50 AM
[tscii]
RICE SPICY PIDI KOLUKKATAI

Ingredients:
2 cups of raw rice, soaked and semi dried
2 green chillies chopped fine
2 tbs grated coconut
2 tbs oil
¼ tsp urad dal, a bit broken
¼ tsp mustard seeds
¼ tsp moong dal
¼ tsp asafoetida powder
Few curry leaves sliced
3 cups of water ( keep more boiling water handy))
Salt to taste

To Dry Roast And Grind To A coarse Powder:
1 tbs channa dal
1 tbs toor dal
1 tbs urad dal
2 dry red chillies

Method:
Grind the rice in a mixie to a rava consistency.
Dry roast all the items and grind to a coarse powder.
Mix the two powders and keep aside.

Heat oil in a wok, add in the mustard seeds,
Now add in the urad dal, moong dal, asafoetida powder.
Also the curry leaves, and the green chillies.
Sauté well, all the ingredients.
Now add in the water, salt and the coconut.
Let it come to a slow boil.

Now keep the flame to a medium heat.
Add in the prepared rice mixture.
Mix it well, and let it cook for about 3 minutes.
(sprinkle little water if needed)
Switch off the stove, keep it covered till contents are a bit warm.

Mix the cooked flour nicely, grease the idli plates.
Just wet your palms and shape the flour into oval balls.
Press with your fingers to get the dent.

Steam the pidi kolukkatai for about 10 minutes.
Let it cool for a minute, remove from the idli plate.
Offer it to God and enjoy it.

NOTE:
You can eat it as it is or serve it with any chutney.



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rajraj
13th September 2010, 09:02 AM
dev,
enga veettukku vaanga! Aunty will train you to cook for 150 people several dishes! :) She did it for our 25th wedding anniversary without any help from others!

kugan is closer. But, she has children to take care of!

Let us know when you plan to be here! :lol:





K, super spread... I really wonder how u cook so many items so frequently!!!... All I can do is simple everyday cooking...idhu maadhiri ellam seiyanumna varushathila once or twice seiyalaam... :roll:

kugan98
13th September 2010, 12:47 PM
Thanks Rajraj uncle.
Dev and I will both come together.
I too need better training.
So far I have cooked for about 100 people.
Of course with the help of my friends :lol:
Thanks and take care. Kugan98

kugan98
13th September 2010, 01:04 PM
Karthika, now coming to your requests.
Neeimeen or it is called vanjram or vanjanai meen.

Here in Malaysia the neeimeen karuvadu is very expensive.
Normally they will just fry it in oil,
and have it as a side dish with rice.
Mostly it is consumed by the Malays and Chinese.

O.K Karthika, I have got the recipe from my aunt for
neeimeen karuvadu masala.

Neeimeen fish pickle,
Neeimeen or fresh fish masala

Also the village style karuvatu curry.

As for the kara kulambu, we all make simple kara kulambu.
I am a frequent traveller to "Annai's Illam" in Pondycherry.

I asked my friends there and they said normally, the catering people make their kara kulambu with groundnuts added.
Did you taste it with groundnuts?
Please let me know. I will get the recipe from them.


I will post all the recipes one by one.
I have very little stock of mock fish.
So I do not know if I will be able to post the pictures.
Please reply me, for me to post.
Thanks, Kugan98

sudha india
13th September 2010, 02:08 PM
Hi friends

Nalam. Nalam ariya aaval. Romba naalachu inge vandhu....... Hope you are all doing great.

Work romba busya pogudhu. So could not log in at all. finally 2 days off eduthuttu, I had been to Mantralayam with family. (with 2 other families)
Had very very good darshan. I DID THINK ABOUT ALL OF YOU. ellarum ella nalamum pera prarthanai seithen.

Thungabadra nadhiyil, for the first time, parisalil ponadhum pudhu anubavam.

Matrapadi ellam as usual than.

Ippadikku
S

kugan98
13th September 2010, 02:35 PM
Sudha, I am soooooo happy to see your post.
You are always in my mind, not only you,
NM, Suja, Madhu, Suvai, Selviem and all the others.

Only you and Madhu have been missing for a long time.
I can understand you are busy, thats why I do not disturb.
But all of you are always in our prayers and thoughts.

Very happy that you prayed for us, also very happy that
you enjoyed the trip.
Have you moved to your new house?
Drop in when you are free.
Take care, Kugan98

kugan98
13th September 2010, 02:38 PM
[tscii]Karthika, here is a pickle recipe for you.


VANJANAI MEEN PICKLE

Ingredients:

500 grms vanjanai meen ( cut into cubes )
¼ tsp turmeric powder
1 tsp of chillie powder
Salt
Oil for frying

3 tbs of gingelly oil
15 pips of garlic (sliced into halves)
1 ½ inches of ginger ( thinly sliced into julienne )
2 sprigs curry leaves

1 tsp mustard seeds
1 tsp ginger paste
1 tsp garlic paste
2 green chillies slit (optional )

2 tbs chillie powder (more if you like )
½ tsp fenugreek powder
½ cup vinegar
Salt

Method:
Clean the fish cubes, remove excess water with kitchen towel.
Add in the turmeric powder, chillie powder, salt.
Marinate for about 20 minutes.
Deep fry them, not over cooked, remove and keep aside.

Heat a wok with 1 tbs of gingelly oil.
Shallow fry the ginger, garlic and curry leaves.
Remove and keep aside.

Now heat the 2 tbs of oil, add in the mustard seeds.
Add in the ginger garlic paste.
Also the green chillies, cook till the raw taste is gone.
Remove from the heat. add in the fried, ginger garlic,
curry leaves, also the chillie powder and fenugreek powder.
Add in the fried fish, salt and vinegar.
Mix well, put the pot on the stove again.
Heat through well. Sprinkle little boiling water if needed.
Let it boil once if adding water.

Let it cool well before storing in an airtight container.
Use it after a week for the flavours to set.
Refrigerate if you want to keep for long time.

bkarthika
13th September 2010, 02:41 PM
Karthika, now coming to your requests.
Neeimeen or it is called vanjram or vanjanai meen.

Here in Malaysia the neeimeen karuvadu is very expensive.
Normally they will just fry it in oil,
and have it as a side dish with rice.
Mostly it is consumed by the Malays and Chinese.

O.K Karthika, I have got the recipe from my aunt for
neeimeen karuvadu masala.

Neeimeen fish pickle,
Neeimeen or fresh fish masala

Also the village style karuvatu curry.

As for the kara kulambu, we all make simple kara kulambu.
I am a frequent traveller to "Annai's Illam" in Pondycherry.

I asked my friends there and they said normally, the catering people make their kara kulambu with groundnuts added.
Did you taste it with groundnuts?
Please let me know. I will get the recipe from them.


I will post all the recipes one by one.
I have very little stock of mock fish.
So I do not know if I will be able to post the pictures.
Please reply me, for me to post.
Thanks, Kugan98

Hi Kugan,
Thanks for the quick reply. I will be very happy :cheer: and thankful :clap: if u post all the karuvadu recipes .
As far as the Karakulambu, I dont remember that its groundnut taste.My relative told me that it has been prepared with Cashew nut :think: .Now i lost her contact.Thats y i am not able to get it.Anyway pls post your friend's recipe.
Once again thanks a lot Kugan. :ty:

dev
13th September 2010, 03:32 PM
dev,
enga veettukku vaanga! Aunty will train you to cook for 150 people several dishes! :) She did it for our 25th wedding anniversary without any help from others!

kugan is closer. But, she has children to take care of!

Let us know when you plan to be here! :lol:






I would like to be one among the 150 ... :yessir:

dev
13th September 2010, 03:33 PM
K, super spread... I really wonder how u cook so many items so frequently!!!... All I can do is simple everyday cooking...idhu maadhiri ellam seiyanumna varushathila once or twice seiyalaam... :roll:


well said dev,ingaiyum adhe kathai thaan.

:)

How is ur health Aarthii?...

dev
13th September 2010, 03:39 PM
Sudhaka, glad to c ur post... :) Thanks a lot for keeping us in ur prayers...:bow:

Adikadi indha pakkam vaanga... Pudhu veetuku poyaacha?... eppo pudhu veetil engalukellam unga kaiyaala samachu poda poreenga...:P

dev
13th September 2010, 03:40 PM
Great thambi, ippove self- trainngaa... nadathunga nadathunga...;) :P

sudha india
13th September 2010, 04:02 PM
Hi K and Dev

Thanks thanks.

Innum pudhu veetuku pogalai. Wood work (minimum) nadakkudhu. Mudinjadhum move pannanum. Date unknown till now.

sudha india
13th September 2010, 04:05 PM
Sudhaka, glad to c ur post... :) Thanks a lot for keeping us in ur prayers...:bow:

Adikadi indha pakkam vaanga... Pudhu veetuku poyaacha?... eppo pudhu veetil engalukellam unga kaiyaala samachu poda poreenga...:P

Hi dev, en kaiyaal samachu en kaiyaal pottu unga vaayal saaptutu konjam nallathan irundhudhunu solli irukeenga. Nyabagam irukka?

Unga kaiyaal eppo nu thaan theriyalai :roll: I mean samayal and serving. Nothing else. :wink:

Aarthii
13th September 2010, 04:29 PM
Aarthii, I am soo happy to see your post.
How is your health? Has Subra come home?
What did you cook for Vinaygar Chathurthi?
Amma is here to help you.
Take care, aarthii, Kugan98

Am doing good kuganka.He is reaching delhi tomorrow.
Amma made mothakam,sundal.Yes kuganka,she is really helping me a lot.

Aarthii
13th September 2010, 04:31 PM
How is ur health Aarthii?...

My health is now alright dev.Am doing good.

dev
13th September 2010, 04:35 PM
Sudhaka, glad to c ur post... :) Thanks a lot for keeping us in ur prayers...:bow:

Adikadi indha pakkam vaanga... Pudhu veetuku poyaacha?... eppo pudhu veetil engalukellam unga kaiyaala samachu poda poreenga...:P

Hi dev, en kaiyaal samachu en kaiyaal pottu unga vaayal saaptutu konjam nallathan irundhudhunu solli irukeenga. Nyabagam irukka?

Unga kaiyaal eppo nu thaan theriyalai :roll: I mean samayal and serving. Nothing else. :wink:

Nallave nyabagam irukku...:lol2:

Neenga risk edukka thayarna eppo venumnaalum veetuku vaango... samaichu serveiduren... :P Venu uncleayum alaichindu vaango...;) Paiyana thaan kannulaye kaata maatengureenga...:roll: :sigh:

dev
13th September 2010, 04:40 PM
How is ur health Aarthii?...

My health is now alright dev.Am doing good.
:thumbsup:

selvieam
13th September 2010, 06:36 PM
Hi friends,
how r u all? i am back . still not yet settled, healthwise. i am under medication.

i have to go through so many pages. it will take time i think.

i have to catch up with the receipes posted by all.

hope everyone is fine.

luv u all

selvi

kugan98
13th September 2010, 08:35 PM
Ennama Selviem, it was nice to see your post.
Glad that you are back.
Well what's wrong with you?
I feel very sad to hear that.
Your health comes first.

Take care of your health Selviem.
The children too with their school.
Drop in when time permits.
We will pray for you.

Thanks, Kugan98

rose75
13th September 2010, 08:41 PM
Oh my, fantastic site.
So many mouth watering recipes.
You are truly amazing Kugan.
Hats off to you.
Please accept me in your forum.

selvieam
14th September 2010, 12:10 AM
kugan,

it took more than 2 hours to see all the posts. wonderful mouth watering receipes. should try one by one. specially i cant point out the receipes, all r toooo good.

coz of pulling luggage from the belt in the airport, i got slip disc, so i was under medication. now i am feeling better.

trip was so hectic , learnt few receipes, i will post one by one.

gulabjamun
14th September 2010, 04:17 AM
kugan, thanks for all your nice recipes.
i simply love pickles, your mutton pickle
was fantastic. I always have some in my fridge.
Let me try your fish pickle, and get back to you.
Cheerio.

rajraj
14th September 2010, 04:49 AM
Thanks Rajraj uncle.
Dev and I will both come together.


Welcome ! :) You are invited to our Thanksgiving Day dinner party at the end of November! Aunty makes stuffed whole turkey with spicy stuffing! :)

kugan98
14th September 2010, 12:43 PM
Rose, we welcome you to this forum with open arms.
I hope you will enjoy your stay in this forum.
You can request for any recipes that you like.
We will try to fulfill your requests.
Thanks, take care, Kugan98

kugan98
14th September 2010, 12:48 PM
Selviem, please take care of your back.
I have gone through this slipped disc business.
I know the pain.
Be careful when you bend or lift up heavy objects.
Try to rest as much as you can.
Take care Selviem, Kugan98

kugan98
14th September 2010, 12:51 PM
Gulabjamun, thanks for your nice feed back.
Glad that you liked the mutton pickle.
Its a signature dish from my grandma.
We used to have stock of it always.
Those were the days.
Thanks, take care, Kugan98

bkarthika
14th September 2010, 12:54 PM
Kugan,
Pls post the other karuvadu recipes!!!

kugan98
14th September 2010, 12:55 PM
Rajraj uncle, thanks for inviting me for the Thanksgiving.
Aahnaa, stuffing the whole turkey with the spices,
and inviting me for the dinner :roll: :roll:
:lol: :lol: Uncle

Take care, Kugan98

kugan98
14th September 2010, 01:01 PM
Karthika, today I made kara kulambu
and neeimeen karuvadu masala for you.
I will be making another fish pickle for you tomorrow.
Thanks and take care, Kugan98

kugan98
14th September 2010, 01:04 PM
[tscii] Well I made this kara kulambu with drumsticks.
You can add any vege of your choice.
Thanks, Kugan98


KARA KULAMBU

Ingredients:

12 shallots smashed
6 garlic pips smashed
1 big tomato chopped
2 tsp tamarind paste (dilute in 1 cup of water)
10 pieces of 1 ½ inches of drumstick.
½ tsp turmeric powder
Salt to taste

Tempering:
2 tbs oil
½ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp fenugreek seeds
¼ tsp fennel seeds
½ tsp urad dal
1 sprig curry leaves

To Grind To A Paste:
2 tbs grated coconut
2 tsp chillie powder
2 tbs coriander powder
½ tsp sambar powder

Method:
Heat oil in a pot. ( clay chaty is the best)
Add in all the seasonings, one by one.
Add in the minced shallots and garlic.
Sauté well, add in the chopped tomatoes.
Cook well, add in the drumsticks, turmeric powder,
and 1 cup of water. Let the drumstick cook little.

Now add in the tamarind juice and salt.
Let it boil for a minute.
Now add in the ground paste with 2 cups of water.
Let it cook well, till the gravy thickens, and oil seperates.
Serve with rice.

[html:05dd56527a]
http://img411.imageshack.us/img411/3001/karakulambu.jpg
[/html:05dd56527a]

kugan98
14th September 2010, 01:16 PM
[tscii]I made this fish masala using MOCK fish.
You can make it with dried fish, or
even fried fresh fish.


VANJANAI KARUVADU MASALA

3 slices of vanjanai meen karuvadu
1 tsp chillie powder
Little lime juice

2 red juicy tomato chopped
2 red onions chopped
1 tsp garlic paste
1 tsp ginger paste
1 tsp chillie powder
1 sprig curry leaves
2 tbs oil
Salt to taste

Method:

Clean the dry fish gently.
It will break easily.
Apply the red chillie powder, and the lime juice.
Marinate for about 10 minutes.

Heat a non stick pan with the oil.
Add in the onions, and sauté well.
Add in the curry leaves, ginger garlic paste.
Also add in the chopped tomatoes.
Cook till the tomatoes turn mushy.
Add in the chillie powder.
Add in the salt and mix well. (remember the dry fish has salt)

Now add in the marinated fish slices.
Fry gently. Let it cook on low flame till the dry fish is cooked.
You can sprinkle little water if needed.
Fry well till they form the masala texture.
Remove from the stove and serve as a side dish.


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bkarthika
14th September 2010, 01:26 PM
Kugan,
Thank You very much for the Karakulambu and Karuvadu recipes. And also for the chow chow recipes and Dry fish curry. :notworthy:

kugan98
14th September 2010, 01:36 PM
The pleasure is all mine Karthika.
Please give us the feed back, when you try.
thanks, Kugan98

kugan98
14th September 2010, 01:38 PM
[tscii] I made this bajji for tea today.
It has been raining the whole morning here.


MANGALORE BAJII

Ingredients:

2 cups all purpose flour
2 ½ tbs coconut cut into strips (palu palu )
2 green chillies finely chopped
1 strand coriander leaves chopped fine
½ inch ginger chopped very fine
1 cup sour curds
1 tsp cumin seeds
½ tsp baking powder
Salt to taste
Oil for frying

Method:
Mix all the ingredients, except the oil.
Add in enough water to form thick dosai batter.
See that there are no lumps.

Heat oil in a wok, scoop out small portions of the batter.
with your hand and drop it in oil.
Cook on medium heat till cooked and turns to golden brown colour.
Remove and drain on kitchen towels.
Serve hot with any chutney or chillie sauce.
Good snack for tea.

The coconut gives a good taste, when you bite
into it.

[html:bd082f6968]
<img src="
http://img840.imageshack.us/img840/4227/manglorebajii.jpg">
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bkarthika
14th September 2010, 01:44 PM
Kugan,
Karakulambu I have tried already(from your old post) and it came out very well.Karuvadu I will try this weekend and will let you know!Surely it will become a hit!! :victory:

dev
14th September 2010, 03:05 PM
K, made the potato stew...Naan ethirpaartha adhe taste vanthidichu... thanks a lott for the recipe..

dev
14th September 2010, 03:07 PM
Selvi, welcome back... Take care of ur health... spinal problems might take some time to heal... so be patient and follow the doctor's instructions... You should be alright soon...:)

kugan98
14th September 2010, 03:24 PM
Karthika and Dev, you made my day.
It's just like hearing the sweet voices of the children,
when they tell their mommy, "mom, we have passed our exam".
Thanks my dears, I feel soooo happy.
Take care, Kugan98

selvieam
14th September 2010, 06:18 PM
thanks a lot kugan and dev, doctor also told it will take time to cure completely. so i am waiting for that day to come.

all interesting receipes. kara kulambu looks tempting, mangalore bajji will try once.

selvi

dev
14th September 2010, 07:46 PM
Karthika and Dev, you made my day.
It's just like hearing the sweet voices of the children,
when they tell their mommy, "mom, we have passed our exam".
Thanks my dears, I feel soooo happy.
Take care, Kugan98

K, :lol:....

dev
14th September 2010, 08:06 PM
thanks a lot kugan and dev, doctor also told it will take time to cure completely. so i am waiting for that day to come.



selvi

Same here...there is light at the end of the tunnel-nu solliye 6 maasam poidichu in my case...but lighta thaan innum kaanom...:lol:

dev
14th September 2010, 09:13 PM
K, enakku oru doubt... thai basil= thiruneetrupaththini-a?. I find the thai basil plant to be very close to thiruneetrupaththini!!! thiruneetrupaththini is one of the herb that ppl here use for 'thevalai'- the herb paste applied on infants during bath...

kugan98
15th September 2010, 10:05 AM
Dev, I have not heard about this plant.
I will ask around and get back to you.


Come on now, Dev and Selviem,
Do not give up hope, definitely you can
see light at the end of the tunnel.
Keep hoping, your prayers will be answered.
Thanks, Take care, Kugan98

kugan98
15th September 2010, 10:09 AM
[tscii]Karthika, here is a dried fish pickle.
My family used to love it before.
Since, I cannot cook it now, I have substituted
tofu for the dried fish, to show you , how the dish
looks like.
It goes very well with plain steamed rice.
Thanks, Kugan98



KARUVADU PICKLE

Ingredients:

250 grms of karuvadu cut into pieces.
¼ tsp turmeric powder
¼ tsp pepper powder
Oil to fry


6 pips of garlic sliced
1 inch ginger sliced into thin strips
4 green chillies sliced into strips
2 sprig curry leaves
3 tbs oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 ½ tbs of chillie powder
¼ tsp cumin powder
½ cup water
¼ cup vinegar (more if needed)
¼ tsp sugar
Salt to taste

Method:
Marinate the dried fish in the turmeric and pepper powder.
Keep aside for about 20 minutes.
Fry them in oil and keep aside.

Heat a wok with the oil, add in the mustard seeds,
Add also the fenugreek seeds. When the splutter,
Add in the ginger, garlic, green chillies and curry leaves.
Fry them well, lower the flame, add in the chillie and cumin powder.
Stir well, add in the water, little salt and the vinegar.

Let it come to a slow boil, add in the karuvadu pieces.
Add also the sugar, mix well.
The oil should separate from the gravy.
Taste for salt, sourness and sugar.
Remove and let it cool completely.
Transfer the pickle to a glass container.
Refrigerate and use.

NOTE: You can prepare this pickle with fresh fried fish,
Or even nethilipodi.


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bkarthika
15th September 2010, 11:09 AM
Dear Kugan,
:ty: very much for the Karuvadu Pickle.Till now i didnt try making any type of pickle.But I like it very much.So I am going to start with your pickle recipes.Hope it will turn good for me!!!! :slurp:

rose75
15th September 2010, 05:32 PM
Kugan, I went through all your recipes.
I tried few non vege items.
All turned out very well. My family was very pleased.

It is very kind of you to part with all your family recipes.
Most of them will not do.

I also like the way you intergrade with the fellow hubbers.
Thank you kugan.

dev
15th September 2010, 07:16 PM
K, I've not given up hope yet... Infact I'm more determined to find a complete cure for this problem now...It's just that it's a nagging pain and it's something on the back of my mind all 24 hrs a day... I find myself analysing the intensity of pain every moment... even when I am half asleep, adhai gavanikiren...:lol:

selvieam
15th September 2010, 09:59 PM
kugan,

i am not giving up the hope. very soon i will see the light at the end of the tunnel.

NOV
16th September 2010, 12:02 PM
South Indian Mustard Potatoes

Ingredients:

1 lb. Potatoes
1 bulb Fennel
1/4 minced Green Chili
1 tsp Mustard Seed
1 tsp Channa dal
1 tsp whole Urad dal
a spring of fresh Curry Leaves
1/2 tsp Turmeric
Salt to taste
2 Tblsp. Mustard Oil

Peel and cube the potatoes. In the oil, fry the finely chopped fennel and green chili, then add the mustard seeds until they pop, followed by the dal and curry leaves. When all are crisped, add the potatoes, salt and turmeric. Cook on low heat with the lid on until potatoes are done. Add scant water as needed to keep from sticking.

NOV
16th September 2010, 12:03 PM
[tscii:d1ef102508]
Amritsari Aloo

Ingredients:

5 Potatoes
5 Tblsp. Mustard Oil
1 Tblsp. Panch poran
a spring fresh Curry Leaves
¼ tsp Turmeric
½ tsp Red Chili powder
3 Tomatoes, pureed
4 cups Water
Salt to taste
A handful Cilantro Leaves

Boil the potatoes, cutting three of them into big pieces and coarsely mashing the other two. In a little hot oil fry the panch poran, chili powder, turmeric and curry leaves. Add the tomatoes, and cook, stirring often, until the liquid evaporates. Add the potatoes along with 4 cups of water, and bring to a boil. Add the salt and cilantro leaves, and let the potatoes boil for ten minutes, then offer hot with bread.



[/tscii:d1ef102508]

NOV
16th September 2010, 12:05 PM
Corn with Mustard

Ingredients:

6 to 8 ears fresh Sweet Corn (or 4 cups frozen)
3 Tblsp. Mustard Oil
1/2 tsp Brown Mustard Seeds
1 Green Chili, minced
1/4 tsp Turmeric
Salt to taste
1 Tblsp. Cilantro, chopped

Slice the kernels off the corncob. If using frozen, thaw the kernels and pat dry. Heat the oil until just smoking, then add the mustard seeds until they splutter, followed by the green chili. Fry until crisped. Add the turmeric, salt and corn. Cover and cook until the corn is tender, about 5 minutes. Stir in the cilantro, and offer.

dev
16th September 2010, 01:00 PM
I made green tomato dhal today and it was VERY bitter. I then did a google search and I learnt that green tomatoes contain a certain amount of poisonous substance in it. How true is it?... If the green tomato is bitter, does it mean it contains more of the poisonous substance?

bkarthika
16th September 2010, 01:00 PM
[tscii][quote]Amritsari Aloo

Ingredients:

5 Potatoes
5 Tblsp. Mustard Oil
1 Tblsp. Panch poran
a spring fresh Curry Leaves
¼ tsp Turmeric
½ tsp Red Chili powder
3 Tomatoes, pureed
4 cups Water
Salt to taste
A handful Cilantro Leaves

Boil the potatoes, cutting three of them into big pieces and coarsely mashing the other two. In a little hot oil fry the panch poran, chili powder, turmeric and curry leaves. Add the tomatoes, and cook, stirring often, until the liquid evaporates. Add the potatoes along with 4 cups of water, and bring to a boil. Add the salt and cilantro leaves, and let the potatoes boil for ten minutes, then offer hot with bread.


Hello Dev,

Nice recipes and while going thru it i was wondering whats this panch phoran.I surfed in net and got this info.May be it will help others!

Panch phoron is a spice mix of equal parts cumin seed, fennel seed, black mustard seed, and fenugreek. Technically it also includes Black Onion seeds and for further reference browse the following url
http://kirstenlindquist.blogspot.com/2009_10_01_archive.html

PARAMASHIVAN
16th September 2010, 02:20 PM
10 days hub ku varala , yaarum Param shiv ji ah miss pannaliyA :cry2:

dev
16th September 2010, 07:19 PM
Karthika, the recipes were posted by NOV...not me...:) Interesting link... thanks anyway...:)

PSji, neenga varamal thaan KKve rombe dull adichidichu... adhula irundhe theriyalaya neenga evalo mukkiyamana ingre in KKnu... :P

PARAMASHIVAN
16th September 2010, 07:26 PM
PSji, neenga varamal thaan KKve rombe dull adichidichu... adhula irundhe theriyalaya neenga evalo mukkiyamana ingre in KKnu... :P

Danks Priend :lol2:

PARAMASHIVAN
16th September 2010, 07:28 PM
Sis wedding went well on Sunday, So that is why I was very busy for the last week , hence I could not post.

Now I yaam back :)

dev
16th September 2010, 08:16 PM
Sis wedding went well on Sunday, So that is why I was very busy for the last week , hence I could not post.

Now I yaam back :)

Great!!! Pls pass our heartiest wishes to the newly wed...:D

dev
16th September 2010, 08:17 PM
K, porumaiyay visarichu sollunga abt the basil plant...:)

PARAMASHIVAN
16th September 2010, 08:21 PM
Sis wedding went well on Sunday, So that is why I was very busy for the last week , hence I could not post.

Now I yaam back :)

Great!!! Pls pass our heartiest wishes to the newly wed...:D

:ty:

gulabjamun
17th September 2010, 09:02 AM
Hai, Kugan, the long holidays ware just nice to
try out some of your recipes.

Your egg sambal, chicken lollipop, plain biryani,
and white kurma.
All turned out so well with perfection.
Especially every one were amazed with the
chicken lollipop, exactly like in the restaurants.

I was encouraged to learn more so that we can
save money from going to the restaurants :lol:

Keep up the good work

kugan98
17th September 2010, 09:05 AM
Dev and Selviem, thanks. All our prayers will be answered.
Kugan98

kugan98
17th September 2010, 09:07 AM
NOV anneh, thanks again for the nice recipes.
All are potato based.
Everyone in my house loves potatoes.
Surely will try them out.
Take care, Kugan98

kugan98
17th September 2010, 09:10 AM
P.S Tamby, your absences was noted.
I guessed that you must have been busy with
a wedding, Since you wanted wedding songs.
I was right. Our blessings to the newly weds.
Thanks and take care, Kugan98

sudha india
17th September 2010, 09:49 AM
Hi.......good morning.

kugan98
17th September 2010, 11:20 AM
[tscii]Dev, I have cooked green tomatoes.
Green tomatoes in dal, also green fried tomatoes.
Usually they are the size of the normal tomatoes.
Not deep green, but lightly green.
Not much of a bitter taste.
Here I am posting my findings:


If the tomatoes are too green, they are bitter.

When shopping for green tomatoes, it’s important to pick up under ripe, very firm, light green tomatoes. They should be about the same size as a regular tomato. Smaller green tomatoes will taste bitter

The nightshade family of foods do indeed have a potential toxin. This is mother nature’s way of protecting themselves from insect damage. The toxin is found in the green part of these vegetables. Proper choosing and storage can cut down these risks.

High levels of glycoalkaloids in tomatoes are associated with a bitter taste. So, if a tomato doesn't look ripe or tastes unusually bitter, it's best not to eat it. These toxins aren't present in ripe red tomatoes.


Green Tomatoes have this toxin, glycoalkaloids. These toxins cause them to have a bitter taste to be unappealing for consumption. Although a delicious southern food (fried green Tomatoes), we should not consume green Tomatoes. And never eat the leaves or stems of Tomatoes.

What’s so great about fried green tomatoes? Green tomatoes have more nutrition than you think. One cup has only 41 calories plus you’re getting 70% of your daily intake for vitamin C.

P.S Dev, innimeh konjam takkaliya paarthu vangungga.


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kugan98
17th September 2010, 11:30 AM
Gulabjamun, thanks for all your nice feedbacks.
Please keep trying.
Thanks, Kugan98

kugan98
17th September 2010, 11:32 AM
Good morning Sudha.
Hope you are fine.
Take care, Kugan98

kugan98
17th September 2010, 11:59 AM
Karthika, since you like dried fish,
try is Malaysian sambal. Very very tasty.


ANCHOVIES SAMBAL

Ingredients :

200 grms dried anchovies, cleaned.
4 tablespoons of chillie paste
4 shallots pounded roughly
1 big onion sliced
3 garlic pounded roughly
salt to taste
1 tbs of thick tamarind juice
1 teaspoon sugar or to taste
2 tbs oil

Method :

1. Fry dried anchovies and leave aside.
2. Heat oil in a wok. Add in the chillie paste. Fry till fragrant.
3. Add in the pounded shallots and garlic. Stir well.
4. Add in tamarind juice and 1/2 cup of water .
5. Add in the sliced onions.
6. Add in salt and sugar.
7. cook till oil rises, there should be thick gravy.
8. Add in the fried anchovies. Mix well.
9. remove and serve with steaming rice.


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kugan98
17th September 2010, 12:14 PM
Thanks Karthika for the link about panch poran.
Kugan98

PARAMASHIVAN
17th September 2010, 02:13 PM
P.S Tamby, your absences was noted.
I guessed that you must have been busy with
a wedding, Since you wanted wedding songs.
I was right. Our blessings to the newly weds.
Thanks and take care, Kugan98

:ty:

rose75
17th September 2010, 07:03 PM
Kugan many thanks for your nice recipes.
Can you post a nice muttai kulambu for me?

bkarthika
17th September 2010, 07:14 PM
Kugan,
Thanks for the ANCHOVIES SAMBAL recipe.Surely I will try and let u know how it comes!

kugan98
17th September 2010, 10:36 PM
Friends Purataasi month has started.
18th is the first saturday.
If possible go vegetarian for a month.
Or at least the 5 saturdays.

May the Lord Sri Srinivasa Perumal,
Shower his blessings in each and every home.


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selvieam
18th September 2010, 12:36 AM
kugan,

so nice of u. thanks for the remainding me that puratasi is started.

selvi

NOV
18th September 2010, 08:56 AM
Wow! Thats a very nice pic - looks almost real!


MathiruviLakku, MaviLakku During Purattasi Saturday

In Srivaishnava Community, during the month of Purattasi (Mid August/Mid September) on a Saturday, they used to lit a lamp made of rice flour with added jaggery, Cashew, Ghee etc. Normally, this is done on any one of the Saturdays, on the first, third or fifth Saturday of Purattasi Tamil month. Mainly, this is done when there is No Utsavam and Dwajarohanam is going on in the Tirupati Hill Temple; So finding a Saturday when the Festivities are going on in the Balaji Mandir of Tirupathi, it is very difficult, so in case of no odd number Saturday available, then they avail any other suitable Saturday.

Many of the Tamilians [irrespective of the Sect & sub-sects] offer Maavilakku to the GOD of their choice; Amman, Perumal, Murugan ; in temples or at their homes. In Shivites custom, they offer this on the 1st Aadi and 1st Thai Vellikizhamai [Kataka/Karkatam and Makara months' first Friday]

Now please go through the following recipe, just given by our ever friendly Cheenu@Coimbatore (the original recipe which he got from his better half known as Saha-Dharmini or simply you call - from his wife) and NOT his own copyrighted one, so you can surely prepare and enjoy the stuff, without worrying about copyright infringements !!!)

INGREDIENTS:
Raw Rice 2 cups

Jaggery (preferred one is jaggery powder) 1 cup.
Cardamom 2 nos. [powdered]

Ghee 2 table spoons.

Cotton Wick 1 [not the conventional one]

Method:
Wash the rice and keep it soaked for 10 or 15 minutes; drain well and spread on a clean white cloth ; grind the rice in a mixer [in small quantity] and sieve; when the powdered rice is ready, mix the flour with the jaggery powder [to add more taste, one can add honey, grated coconut and benzoine known as Pacchaikarpooram] and powdered cardamom: spread the dough on a plate or basin and make one cup shape mould on the dough ; pour ghee ; put the wick. Now the Maavilakku is ready.

Draw a kolam and place the plate containing the Maavilakku. Decorate with flower. Lit the lamp by chanting slokams of the GOD to whom it is offered. Srivaishnavites used to chant Govinda, Govinda etc. during the time of lighting the lamp and also when it is at going off stage of the lite. Shivites and others used chant VENKATRAMANA GOVINDA, SANKATA HARANA GOVINDA at the time of lighting the lamp followed by Vishnusahasranamam and Devi slokams.
When the lamp is about to go off, do offerings, neivedhyam of Milk or Fruits. Afterwards, remove the burnt wick, mix the dough properly, distribute the Maavilakku Mavu Prasadm [yummy.......]

You have now had the tasty bud of MaviLakku. Now let us see the meaning behind this practice! The entire DakshinayaNa (Mid July to Mid January) period is said to be of night time for the Devas. During these time, it is entirely devoted to prayer, offering and pooja etc. When the DakshinayaNa begin during Mid July, the Tamil month Aadi begin. From here on all the following six months known as Dakhsinaya is of festivities and celebrations and all to the Lord God. Beginning from the first Friday of Aadi, then Varalakshmi Vratham, Sri Jayanthi - Gokulashtami, Vinayakar Chathurthi, Deepavali (Diwali), Navaratri all the festivals aiming at offerings to the Lord Gods of various Status.

The Legend: During Every Saturday of the Purattasi month, it is said Lord Sri Balaji expecting his devotees to come closer to his consort hills. And for those who could not afford to travel at length, he beams himself through the light of this specific Mavilakku. Thus, a devotee getting His Lord's Darshan without climbing the seven hills of Thirumala Tirupati. Also, the carbon emanated through the mixture of rice flour and cow's ghee is said to remove all the ill radiations and negative vibrations from one's home and that too when one recites aloud the name of the Lord God when the lighted cotton soak goes off. To make it worthy, devotees used to recite the Lord Gods name several times. Govindaa, Govinda, Govindaa. Sure, the fragrance, a temple like atmosphere and the divine recitals and the devotion, all that makes one refreshed and happy.
http://www.trsiyengar.com/id133.shtml

gulabjamun
18th September 2010, 03:04 PM
NOV, I wanted to ask Kugan to explain about the purataasi sani.
You have done it very well.
It helps young people like us who want to know more about our festivals and their meanings.

Kugan is doing a great job not only in giving tasty recipes, also about our festivals and the food that we should cook for the festivals.

rose75
18th September 2010, 03:06 PM
Kugan, beautiful picture of the Lord.
Thanks Kugan

dev
18th September 2010, 04:21 PM
Thanks K... Actually I now have a small veg garden at home where we grow tomatoes,okra, brinjal,chillies,all types of leafy greens,radish, snakegourd,ridgegourd,bittergourd,pumpkin etc... so my veggie shopping has come down by nearly 50%... :) Since I used to spend sometime in the garden everyday, these green tomatoes were very tempting and when i looked up for recipes, I found this dhal recipe all over the net that I had to try it imme... Guess I should have used the semi-ripe fruit rather than fully green ones... over enthula sothapitten... anyway, next time...:D

rajraj
18th September 2010, 07:58 PM
Thanks K... Actually I now have a small veg garden at home where we grow tomatoes,okra, brinjal,chillies,all types of leafy greens,radish, snakegourd,ridgegourd,bittergourd,pumpkin etc... so my veggie shopping has come down by nearly 50%... :)

siruvaaNi water must be free! :) If we do that here the water bill will be five hundred dollars per month! :( I tease aunty telling her that an eggplant from her garden costs five dollars! :lol:

dev
18th September 2010, 08:39 PM
Thanks K... Actually I now have a small veg garden at home where we grow tomatoes,okra, brinjal,chillies,all types of leafy greens,radish, snakegourd,ridgegourd,bittergourd,pumpkin etc... so my veggie shopping has come down by nearly 50%... :)

siruvaaNi water must be free! :) If we do that here the water bill will be five hundred dollars per month! :( I tease aunty telling her that an eggplant from her garden costs five dollars! :lol:

:notthatway: We don't get siruvani water at our place... we only get athikadavu water once in 7-10 days ...sometimes it takes even longer... adhuvum only 2-3 hrs varum... so no way of watering the plants with athikadavu water... we use the borewell water here...

nithishri
19th September 2010, 04:51 AM
Hi alll
everything is fyn with all of u
Can anybody post me some nice cauliflower recipes pls

kugan98
19th September 2010, 05:40 AM
Thanks, NOV anneh for the nice info about Purataasi Sani.
I have earlier posted the recipe for Maa Vilakku.

Had a very nice day in Klang Sunderaja Perumal Temple.
Thanks, Kugan98

kugan98
19th September 2010, 05:43 AM
Thanks Gulabjamun.
"Ellaam Pugalum Eraivanukkeh "

Thanks, Kugan98

kugan98
19th September 2010, 05:45 AM
Dev, and Rajraj uncle thanks for your nice post.
Good Dev, to grow our own vegetables.
Fresh and healthy vegetables. Enjoy.
Kugan98

kugan98
19th September 2010, 05:49 AM
Hello Nithi, welcome.
It's good to see your post.
We have lots of cauliflower recipes in our threads.
Please try our index, you will find all the recipes.
I am a bit busy now, otherwise I do not mind
showing the link to you.
Thanks and take care, Kugan98



Manasu kekkalai.

Kugan's Kitchen 1

http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&s


Kugan's Kitchen 3

http://forumhub.mayyam.com/hub/viewtopic.php?p=2019561#2019561



http://forumhub.mayyam.com/hub/viewtopic.php?p=2024821#2024821

Kugan's Kitchen 4

http://forumhub.mayyam.com/hub/viewtopic.php?p=2110106#2110106

kugan98
19th September 2010, 06:24 AM
[tscii]

BRINJAL IN RICH MASALA

Ingredients:
300 grms long purple brinjals
Oil for shallow frying

1 big red onion chopped
1 big red juicy tomato chopped
1 tsp ginger paste
1 tsp garlic paste
2 tbs oil
1 tsp cumin
1 tsp coriander powder
1 ½ tsp red chillie powder
¼ tsp turmeric powder
2 tbs cashew nuts paste
Lime juice to taste
Salt to taste
Little coriander leaves.

Method:
Cut the brinjals into 2 inch pieces, lengthwise.
Heat oil in a pan, and shallow fry the brinjals.
See that they are cooked and little brown in colour.

Heat the 2 tbs of oil, add in the cumin.
Let it splutter, add in the chopped onions.
Sauté well, add in the ginger garlic paste.
Fry for about 2 minutes.

Add in the tomatoes and the 3 powders.
Add in the salt, cook till the tomatoes turn mushy,
and the powders well cooked. Oil should separate.

Now add 1 cup of water and the cashew paste.
Boil for few minutes till the gravy is thick.
Add in the fried brinjals and the lime juice.
Mix well, remove and garnish with the coriander leaves.
A very rich side dish.


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kugan98
19th September 2010, 06:59 AM
One of our friend has send me a pm.
She says she is shy to ask many things in the forum.
One of it she says, she loves Sabudana Khichdi.

She tried many recipes from the internet.
All were flops. It seems you are supposed to soak
the sago for about 6 hours. She says within minutes
her sago is all dissolved.

My dear friend, we cannot use the sago we get in Malaysia.
It's a different type of sago, they use for the khichadi.

I will post with pictures on how to cook, and how the sago looks like.
Please do not feel shy to ask.
We all learn by our mistakes. Thanks for all your praises and compliments. Thanks, Kugan98

rose75
19th September 2010, 09:27 AM
Kugan, I am too waiting for the sabudana kitchadi,
recipe. Also let us know where we can get the
sabudana in Malaysia.

dev
19th September 2010, 12:40 PM
K, can we steam cook okra?... will it be slimy if steam cooked?... I've seen beautiful green steamed okras in the foodstalls in SG but never tried it... if U have a recipe for any such steamed okras, pls post it...

dev
19th September 2010, 12:42 PM
Interesting brinjal recipe... will try it...:)

kugan98
20th September 2010, 01:23 AM
Dev, steamed okra with sambal is very famous in Malaysia.
You can do the sambal, or even our millagai chutney, that we do for our dosai. I will usually steam cook the vendi , then sprinkle with little salt, pepper powder and pour little melted butter.
You have to serve them hot.
The vendi should be very young and fresh.

Here is the recipe with the sambal:

Vendi With Sambal:

Ingredients

250 grms vendi , cleaned and wiped dry.

Sambal
15 Dried Chilies, soaked
2 Fresh Red Chilies, chopped
3 Candlenuts
4 Shallots
2 Cloves Garlic
2 tsp Roasted Shrimp Paste (optional)
3 Tbsp Vegetable Oil
2- 3 Tbsp Lime Juice
2 tsp Palm Sugar
3 to 4 Tbsp Water
Salt to taste

Method

Prepare the sambal. Combine the dried chilies, fresh chilies, candlenuts, shallots, garlic and shrimp paste and blend them into a paste.

Cook the sambal paste in a low heat with the oil until fragrant and add the lime juice, sugar, water and some salt to taste.

Steam okra on a high heat for about 8 to 10 minutes or until fully cooked. Transfer the cooked okra onto a plate. Cut the head and the tip. Then cut them into halves. Add to the sambal and give it a quick stir. Serve immediately.

We only cut the head and tip after cooking to prevent lot of slimeness.


Note: Another method is to steam the vendi.
Cut up fresh green chillies, add in soy sauce, oyster sauce,
Dip the vendi in it to eat.



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kugan98
20th September 2010, 01:38 AM
[tscii]Important facts that I found about our simple okra.


important health benefits as belows:
1) stabilizes blood sugar level
2) binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver.
3) prevents constipation
4) feeds good bacteria (probiotics) residing in our body.
5) good for those feeling weak, exhausted, and suffering from depression.
6) good for healing ulcers and to keep joints limber
7) treats lung inflammation, sore throat, and irritable bowel.
.

To retain most of its nutrients and self-digesting enzymes, it should be cooked as little as possible, eg with low heat or lightly steamed. Some even eat it raw. Another way consume lady fingers in a very simple way – steam lady fingers until cooked, cut into bite-sized pieces , toss with fried shallots oil and light soy sauce, and serve immediately.

kugan98
20th September 2010, 02:06 AM
[tscii]My dear friends, I think you can get this sabudana in the Brickfields area, in the Indian shops.
Those who cannot get simply pm me.
I will get from India and post it to you all :D
Thanks, Kugan98


SABUDANA (SAGO) KITCHADI

Ingredients:
2 cups sabudana
¼ cup green peas ( optional)
¼ cup dry roasted pea nuts (chopped roughly)
2 green chillies slit into 4 and cut across
1 big potato cut into small cubes and fried
2 tbs grated coconut

2 tbs oil
½ tsp cumin seeds
½ tsp mustard seeds
1 sprig curry leaves
¼ tsp turmeric powder
1 tbs lime juice
Little coriander leaves chopped
Salt to taste

Method:

Wash the sabudana and soak it for 3 hours.
After 3 hours drain in a colander and keep aside.

Heat oil in a non-stick pan.
Add in the mustard seeds and cumin seedsand curry leaves.
When they crackle, add in the green chillies and green peas.
Stir for a second, add in the turmeric powder.

Now add in the soaked sabudana and salt.
Fry on a medium heat, stirring gently until the sabudana
becomes translucence. It will be about 5 to 6 minutes.

Now add in the grated coconut, fried potato cubes,
roasted peanuts, and the lime juice.
Give every thing a very gentle stir.
Remove and garnish with the coriander leaves.
Serve hot, taste will be very yummy.

This is how the raw Sabudana looks:

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http://img715.imageshack.us/img715/8552/img9063t.jpg
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This is how the soaked Sabudana looks:


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http://img705.imageshack.us/img705/3563/img9061o.jpg
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The cooked Sabudana Kitchadi:


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http://img543.imageshack.us/img543/365/img9067.jpg
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kugan98
20th September 2010, 02:33 AM
My dear friends, tomorrow in Malaysia they are having the UPSR exams for the 12 year olds.
My nephew and son both are sitting for the exam.
I am feeling the jitters.
I pray that Goddess Saraswathy, and Lord Murugan,
Bless all the children who are sitting for the exam.
Kugan98

selvieam
20th September 2010, 08:20 AM
kugan,

all the best for the kids, donot worry they will do the exams nicely. we all pray to god.

selvieam
20th September 2010, 08:22 AM
kugan,

sabudhana kitchandi looks colourful. very tempting, it is favourite dish too. i add boiled peas, boiled potato, steamed carrot to it.

definitely i will try ur procedure too.

dev
20th September 2010, 09:07 AM
Thanks K...I'll try it with veg sambal...Beautiful pic... very tempting...:)

rose75
21st September 2010, 12:31 AM
Kugan, thank you very much for the sabudana kitchadi.
The picture looks very beautiful.
I have not seen this type of sabudana before.
I will try the Brickfields area to get it.
Failing which, I will pm you,he,he


Can you give the recipe for pedas.
Also rice flakes puttu.

Aarthii
21st September 2010, 10:45 AM
Dear friends,
h r u all doing?
sorry was lil busy with my lil ones nursery admission process,as well as packing wokrs for amma.amma has left delhi

In delhi nursery admisisons looks like applying for IAS exams.such a difficult task,to get admisison in a good school.

Kuganka,so many dishes u have posted.Thanks for all the dishes.

Selvika,happy to know that u r back.hope u had a nice vacataion.

dev,unga CBE-la nursery admisison process eppadi?easya or else inge mathri thanna?

Btw,where is suvaika?

dev
21st September 2010, 01:39 PM
Aarthii, ingayum sila schoolsla ppl used to wait for appication forms right from 4 am... coz lateaa pona crowd jaasthi aagidum... Anyway, I don't have plans to put the kid in such schools coz they r all far away from my place... I plan to put her in Euro kids...anga admission easy coz it's my cousin who runs that branch of euro kids...hehehe...;)

selvieam
21st September 2010, 07:30 PM
Aarthi, how r u? yea back from vacation. enjoyed a lot. kids are missing the fun they had in india. still they r in vacation mood.

nursery means u mean kindergarten. now itself they start the admission? academic will be from April right?

kugan98
21st September 2010, 07:34 PM
Selviem, thank you very much for your kind wishes.
They need blessings from you all.

Selviem, thanks for the tips to use carrot in the kitchadi.
I fry the potato pieces, and add green peas.
I will try adding carrots, the next time.
Thanks, Selviem, Kugan98

kugan98
21st September 2010, 07:38 PM
Dev, here in my house, I will steam veges like carrots,
cauliflower, beans, long beans, vendi, radish and so on.
Just sprinkle little salt or soysauce, pepper powder,
and serve while hot, the children enjoy them.

Once in a way I will make, the chillie sauce, or peanut sauce.
Or at times dips for them.
They really enjoy them.
Thanks and take care, Kugan98

PARAMASHIVAN
21st September 2010, 07:40 PM
I plan to put her in Euro kids...anga admission easy coz it's my cousin who runs that branch of euro kids...hehehe...;)

I will report you to Arvinder Singh :lol2: :yessir:

PARAMASHIVAN
21st September 2010, 07:41 PM
Kugan akka

all the best for your son's exam , Om Gan GanapathiyE namaha' :) :thumbsup:

kugan98
21st September 2010, 07:42 PM
Rose, no problem, I will post it for you.
Your request is coming soon.

I still owe, karuvadu kulambu, muttai kulambu.
I will be very free after this thursday.
Exams over :cheer: :happydance:
Thanks Kugan98

kugan98
21st September 2010, 07:44 PM
Aarthii, glad to see your post.
Can understand your difficulties.
How is your health now?

Do not worry mother has gone back.
Suja too was upset when her mother went home.

Take your time, Kugan98

dev
21st September 2010, 08:45 PM
I plan to put her in Euro kids...anga admission easy coz it's my cousin who runs that branch of euro kids...hehehe...;)

I will report you to Arvinder Singh :lol2: :yessir:

who is tht? :roll: :huh:

rajraj
21st September 2010, 08:45 PM
Exams over :cheer: :happydance:
Thanks Kugan98

Exams nallaa ezhudhuneengaLaa? First rank varumaa? :lol:

dev
21st September 2010, 08:47 PM
K, my kid too loves steamed veggies... just salted or even unsalted...:)

dev
21st September 2010, 08:47 PM
Rose, no problem, I will post it for you.
Your request is coming soon.

I still owe, karuvadu kulambu, muttai kulambu.
I will be very free after this thursday.
Exams over :cheer: :happydance:
Thanks Kugan98

K, exam ungalukka kidska?... :P

PARAMASHIVAN
21st September 2010, 08:48 PM
I plan to put her in Euro kids...anga admission easy coz it's my cousin who runs that branch of euro kids...hehehe...;)

I will report you to Arvinder Singh :lol2: :yessir:

who is tht? :roll: :huh:

Indian Education Minister :rotfl:

PARAMASHIVAN
21st September 2010, 08:50 PM
Exams over :cheer: :happydance:
Thanks Kugan98

Exams nallaa ezhudhuneengaLaa? First rank varumaa? :lol:

Uncle

:notthatway: avngalu National Award eh kidaikum :yessir:

kugan98
21st September 2010, 09:27 PM
Rajraj uncle, the children are clever kids.
They normally score 95% in all their exams.

This is the first Government exam they are sitting
at the age of 12. Nephew and son.

So worried that they might be tensed or have the exam jitters.
With all your blessings I am sure they will come in flying colours.

Thanks, Rajraj uncle, P.S Tamby, Dev, Aarthii and Selviem.
Kugan98

kugan98
21st September 2010, 09:55 PM
[tscii]Here is a simple sweet for all the sweet people :lol:


MILK PEDAS MICROWAVE METHOD

Ingredients:
300 grms condensed milk
2 ½ cups full cream powdered milk
¼ tsp cardamom powder
1 tbs butter
Little sliced almonds or pistachios

Method:
Mix the milk powder, condensed milk and cardamom powder.
Pour this in a deep microwaveable dish.
Microwave for 1 minute.
The contents will try to boil over.
Careful, remove and mix nicely.

Microwave again, I did it total for 6 minutes.
Every time only do it for a minute.
Every time remove and mix well.
(Some microwave timing may differ depanding on
the power settings.)

After the 4th minute, take a very small portion
and cool it. If you are able to roll between your fingers,
that means it is done. Add in the butter, mix well.

Transfer the mixture to a greased plate, spread evenly.
You can cut it into shapes, or roll it as I have done.
Garnish with the nuts.


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suvai
22nd September 2010, 05:42 AM
ahaaaaa.....gama gama vaasanai vanthu ennai izhuthidichu nga kugan......epadi irukeenga neenga & elaarum??

kugan ngov/dev/selvi/sudha/aarthi/nm elorukum periya vanthanam :notworthy:

dev.....steamed vendaikaaya....naan kelvi pattathilai.....but the picture & recipe of kugan seems very tempting....pannidaren seekiramey.
epadi irukeenga????i am sure the little one is bringing more joy day by day :-)

kugan nga....tried & swiped the plate clean of the sabudhana kitchadi.....very delicious.....konjam thayangi thaan senjen epadi varapogutho for the first time..nu....it came out extremely well....thank u ngo thank u...;-)

Glad kids did the exam well nga kugan.....pasangaluku exam na...parents thaan milk & sathulla aagaram saapidanum...becoz they expend more energy worrying for the kids...
:mrgreen: :mrgreen:

aarthi....thanks for enquiring......vanthiten vanthiten...;-) hope all is well with u at home.
ammava miss panareengala? kavalai padaatheenga i am sure she will be back to visit u again...;-)

selviiiiiiiiii.....vanthiteengala? long time no see.....hope u had a good trip....ethaavathu puthu recipe kidaichithungala on yr trip? hope all is well with u & kids.

ellaarum oru thattu & karandi eduthukonga kaiyiley........lets wake up the neighbours with a big bang.....a one & a two & a three............BANGGGGGGGGGGGGG!!!!!!!!
intha oru satham pothum...ellaarum vanthiduvaanga....or atleast etti yaavathu paarpaanga...:mrgreen: :noteeth: :noteeth:

dev....cbe ya ezupanum na...sollunga naanga ellaarum vanthidarom thattum karandiyum kaiyumaaa :noteeth: :noteeth:

dev
22nd September 2010, 08:56 AM
I plan to put her in Euro kids...anga admission easy coz it's my cousin who runs that branch of euro kids...hehehe...;)

I will report you to Arvinder Singh :lol2: :yessir:

who is tht? :roll: :huh:

Indian Education Minister :rotfl:

:rotfl3: Chumma kanna mooditu oru google search pannitu olara koodathu... In India, Ministry of Education comes under HRD Ministry. There is no education minister and that role too is taken care of by the HRD minister. FYI, the current HRD minister is Kapil Sibal.

Arvinder Singh might be some state edu minister...Not cabinet minister for sure...Neenga venumna onnu pannunga... TN Minister for School Education Thangam Thennarasu kitta venumna poi complain pannunga...;)

Note: Though there was a full-fledged education ministry in India long back(ie few yrs after Indian Independance I guess), it was merged with the HRD ministry some 20-25 yrs back.

dev
22nd September 2010, 09:14 AM
kandippa vaanga Suvai...Wink

All fine... Kutiyin saettaigal naalukku naal adhigamaaite pogudhu and it sure is a pleasure to watch...Very Happy

K, MW milk peda super... It's a very easy version and taste superaa irukum... I used to do it when in SG... inga no MW and so milk pedas come from Agarwal's( a famous sweet stall in Coimbatore)... :lol:

sudha india
22nd September 2010, 10:38 AM
Dev, unga IQ, GK, adhanga podhu arivu, IT (Information Thiramai) ellam apdiye pullarikka vaikudhu.

Kondinu.....

dev
22nd September 2010, 10:51 AM
Dev, unga IQ, GK, adhanga podhu arivu, IT (Information Thiramai) ellam apdiye pullarikka vaikudhu.

Kondinu.....

Adhaan oru GK booka kalyanam panni irukene...aprom idhu kuda illaina eppadi...:lol2: anyway sudhaka, thanks for the compliment... but part of the compliment should go to wiki...:froggrin:

Aarthii
22nd September 2010, 04:12 PM
Aarthii, glad to see your post.
Can understand your difficulties.
How is your health now?

Do not worry mother has gone back.
Suja too was upset when her mother went home.

Take your time, Kugan98

am absolutely fine kuganka.
enna,amma ponathu thaan kastama iurku.Pesama subra innum 1 month kalichu vanthu irukalamnu thonuthu. :wink:
really me and pranay had a nice time with her.

Aarthii
22nd September 2010, 04:16 PM
Aarthii, ingayum sila schoolsla ppl used to wait for appication forms right from 4 am... coz lateaa pona crowd jaasthi aagidum... Anyway, I don't have plans to put the kid in such schools coz they r all far away from my place... I plan to put her in Euro kids...anga admission easy coz it's my cousin who runs that branch of euro kids...hehehe...;)

Euro kids!Good school dev.It has good reputation all over india.
Even in delhi also u have euro kids.

U r talking abt euro kids playschool or formal school.

Aarthii
22nd September 2010, 04:29 PM
Aarthi, how r u? yea back from vacation. enjoyed a lot. kids are missing the fun they had in india. still they r in vacation mood.

nursery means u mean kindergarten. now itself they start the admission? academic will be from April right?


Yes definitely they will miss selvika.
Here pranay is missing amma a lot.she stayed with us for more than 1 month.

yes selvika,school opens by apirl only.But for that they will close the admisisons by october mid.By august end they will release the forms,and lot of interactions,interviews so on will be there.finally they will come with the selection list by october mid.

we have applied for some seven to eight schools slevika.Already two came with their results at first level,we have not thru it.we got negative result.dunno about the rest selvika.
really it is very hard to get admisison in a good school.
so many criterias are there for the selection.lets see.
Only god has to help us out in finding a good school.

Aarthii
22nd September 2010, 04:33 PM
aarthi....thanks for enquiring......vanthiten vanthiten...;-) hope all is well with u at home.
ammava miss panareengala? kavalai padaatheenga i am sure she will be back to visit u again...;-)
:

We all r doing fine suvaika.How about everyone there?
Yes suvaika,romabave miss panren.Enna vida my son rombave miss panran.

dev
22nd September 2010, 05:09 PM
Aarthii, Eurokids has both playgroups and kindergarten... Adhai ellam mudhalla mudikkatuum... aprom paarkalaam schoola paththi... it'll take 3 yrs for her to complete it anyway...:)

S is interested in putting her in Stanes... that's where he did his last few yrs of schooling... so he's very keen to put her there... but as U've said, it's very hard to get admission there... Anyway, as of now I don't see schooling as a big issue... IMO, any decent school will do... it needn't be the best... But we'll surely give the best ones a shot... By God's grace, if we can get admission there, well n good... even if not, we can always find a place in a decent schoolnu namburen...when i say good skol, I don' mean skols that show best results in terms of marks... I mean the ones that can bring out the best in the child and teach life skills... attitude is what matters atlast... That is my belief...:)

PARAMASHIVAN
22nd September 2010, 05:38 PM
:rotfl3: Chumma kanna mooditu oru google search pannitu olara koodathu... . :hammer: :rant: :poke: :yessir:

dev
22nd September 2010, 06:19 PM
:rotfl3: Chumma kanna mooditu oru google search pannitu olara koodathu... . :hammer: :rant: :poke: :yessir:

Cool down pirend, cool down... :P

rajraj
22nd September 2010, 06:53 PM
..when i say good skol, I don' mean skols that show best results in terms of marks... I mean the ones that can bring out the best in the child and teach life skills... attitude is what matters atlast... That is my belief...:)

You are right! A bright child will do well in any school. Not all schools develop social skills in the child and bring out the creative thinking in the child! :) Good luck! :)

dev
22nd September 2010, 07:37 PM
..when i say good skol, I don' mean skols that show best results in terms of marks... I mean the ones that can bring out the best in the child and teach life skills... attitude is what matters atlast... That is my belief...:)

You are right! A bright child will do well in any school. Not all schools develop social skills in the child and bring out the creative thinking in the child! :) Good luck! :)

Thanks Uncleji...:D

rajraj
23rd September 2010, 06:23 AM
Dev,
I hope you give your child some exposure to arts. Select a school which has an orchestra , a choir or some other arts activity! And sports too!

dev
23rd September 2010, 12:17 PM
Dev,
I hope you give your child some exposure to arts. Select a school which has an orchestra , a choir or some other arts activity! And sports too!

Sure Uncle... As of now, she is more interested in sports... dad's genes at work...:lol:

PARAMASHIVAN
23rd September 2010, 05:12 PM
For the benefit of readers

http://www.mayyam.com/hub/viewtopic.php?t=2216&start=1455

kugan98
24th September 2010, 08:05 AM
My dear friends, Dev, Suvai, Selviem, Sudha, Aarthii, P.S Tamby and Rajraj uncle.
Thanks for all your nice posts.

Due to personal problems, I will not be able to log in daily.
I will come as often as I can.
Please keep the thread moving.
Thanks Kugan98

sudha india
24th September 2010, 11:40 AM
Dev,

Bal Vidhya Mandir (BVB Global) considered Chennai's one of the best school has opened branch in Cbe (Trichy Road area). My friends have put their children here taking TC from Stanes and other famous schools.

Padma Seshadri Bala Bhavan has also opened its branch in Coimbatore (Vadavalli area)
Again people have shifted children from stanes.

These two have good teachers and good teaching methods, I hear.

You may keep this in mind.

ksen
24th September 2010, 11:54 AM
Dev, I am quite happy with KV, (though I didn't think I would be when I came down here!) We put Maddy in KV as it was the only CBSE school for her class then, and they happened to take students that year. But it is quite good, no snobbery like Stanes, very cheap (cheapest for a single girl child), and the best if you are on the move !
Maddy starts crying if we even suggest we have to shift!

dev
24th September 2010, 06:16 PM
Thanks Ksen and Sudhaka for the inputs...will keep it in mind...:)

dev
25th September 2010, 09:30 AM
Something I tried last week...Very healthy and really crunchy...

Healthy Spinach Khakra:

Mix together wheat flour, spinach puree, carom seeds, roast and ground cumin seeds powder,salt, chilly pwd, turmeric and knead to make a stiff dough.You can add water if need be. Add some ghee and knead again.

Now take a gooseberry sized ball and roll it into a paper thin chapathi... Roll it as thin as possible...

Heat a griddle, spread just a few drops of oil and place the chapathi on it. Make sure the heat is on low.

Keep pressing and turning around the chapathi . You can use a clean cloth ball or a wooden press. Keep pressing so that the chapathis don't puff up much. If they puff up a bit here and there, that is ok.
Also flip sides a few times and roast until the chapathis become real crisp.It will take like 3- 5 minutes.

Now let the khakras cool down and store in air tight containers.

Stays good for a month.

Enjoy the yummy crispy healthy snack with tea. ;)

Make a mexican salsa to go with the khakras. Yumm!!!

Any dip goes well with the khakras. They are also yummy on their own.

Variation:

Use tomato puree in place of spincah puree to make tomato khakras.

You can also make plain carom khakras or jeera khakras.

rajraj
25th September 2010, 09:59 AM
dev: Fill up the subject line! :)

dev
25th September 2010, 10:29 AM
Done uncle...:)

rajraj
25th September 2010, 11:31 AM
Done uncle...:)

At the end you have to add (dev)

Your id withing brackets or anything else ! :)

Otherwise the sort routine won't list the recipe! :)

Thanks!

dev
25th September 2010, 04:24 PM
Oh,okay...edit maaditten Uncle...:)

NOV
25th September 2010, 08:27 PM
[tscii:06ab7e4b8c]Chandrakanti

Ingredients:


¾ cup Sesame seeds
¼ cup Rice
1 cup Milk
¾ cup Sugar
½ cup Raisins
1 tsp. Cardamom powder
Ghee for frying

Lightly toast the sesame seeds then grind into a fine powder. Soak the rice in water for an hour, then drain and grind to a paste. Using as little water as possible, make a batter of the sesame and rice. In a pan heat the milk and add the sugar to it, cooking until it thickens. Add the batter and raisins, stirring until the mixture becomes thick. Mix in the cardamom and remove from the heat.

Next, apply a thin coating of ghee to a plate and pour the cooked mixture onto it. Let it sit for 15 minutes until the mixture hardens, then cut it into the desired shapes. (Sometimes Radharani cut the sweets for Krsna into moon shapes.) Next, fry the cut pieces in a little ghee on low heat until both sides are golden brown. Remove and offer.

[/tscii:06ab7e4b8c]

NOV
25th September 2010, 08:28 PM
Moong Dal Paayasam

Ingredients:

2 cups of Moong dal
1-3/4 cups Sugar
1/2 tsp Saffron
1-1/2 tsp Cardamom powder
2 Tblsp Raisins
2 Tblsp Cashews
a few cloves
1/2 cup Milk (full cream)

Roast the dry Moong dal in a ghee and then cook until soft. Fry the raisins and cashews in a little ghee and set aside. To the cooked dal add the sugar and milk, and bring to a boil on medium heat. Add the remaining ingredients, bring back to a boil and cook for a few minutes until slightly thickened.

NOV
25th September 2010, 08:30 PM
[tscii:b0ababe057]Thulli

Ingredients:


1-1/2 cups Cracked Wheat/rava (dalia)
2 cups of Milk (doodh)
Sugar to taste
a handful of golden raisins
a few Saffron threads
½ tsp. Cardamom
a few Almonds, slivered
a little Ghee

Fry the dalia in a little ghee until it darkens a few shades. Add twice the amount of water and pressure cook until done. Soak the saffron in a little warm water, and in another dish soak the raisins for a few minutes to plump them.

Bring the milk to a boil and add the cooked dalia and sugar, stirring to mix. Add more milk as needed to get a nice, thick pouring consistency. (It will thicken more as it cools.) Add all the remaining ingredients, mix well, and remove from heat. Let the Thulli cool with the lid on for several minutes, then garnish with almonds, and offer.
[/tscii:b0ababe057]

NOV
25th September 2010, 08:31 PM
[tscii:56e33b5992]Kismis Pilau

Ingredients:

Basmati Rice, 2 cups
Water, 3-3/4 cups
Raisins, ½ cup
Ghee, 2 Tblsp.
Cinammon, 1 stick
Curry Leaves, small sprig
Cardamom pods, 2, bruised
Turmeric, ½ tsp
Juice of 1 Lemon

Fry the raisins in ghee until plumped and crisp, then remove and set aside. In the remaining ghee, lightly toast the uncooked rice to darken it a few shades. Throw the curry leaves in at the last, and fry till a little crisped. Add water to the rice and curry leaves and bring to a boil. When most of the water has evaporated, add all the remaining ingredients expect the lemon, and cook until done. When the rice is done, mix in the lemon juice, blend well, and offer.
[/tscii:56e33b5992]

NOV
25th September 2010, 08:32 PM
Gajar Kismis Salad

Ingredients:

Carrots, 4-5 large
Raisins, 1/2 cup
Walnuts 6 to 8, broken small
Lemon juice, 2 tablespoons
Black salt (kala namak), 1/4 teaspoon
Salt to to taste
Green chili, minced, 1
Black pepper to taste
Honey, 1 Tblsp.
Fresh Mint leaves, a handful

Thickly grate the raw carrots. Soak and plump the raisins, then squeeze all excess water, and add to the carrots. Add walnuts and mix. In a separate bowl, combine the lemon juice, black salt, salt, green chilli, black pepper, and honey. Add a few torn mint leaves and mix well. Just before offer, add the dressing to the grated carrots and raisin mixture and toss.

NOV
25th September 2010, 08:35 PM
[tscii:9664aa293e]Kaju Kismis Cake

Ingredients:

Flour 1 cup
Condensed Milk 1 cup
Butter, melted ½ cup
Milk ½ cup
Cashews 2 Tblsp.
Raisins, chopped 2 Tblsp.
Vanilla, 1 tsp.
Baking Powder 1 tsp.
Baking Soda ½ tsp.

Mix together the milk, condensed milk, melted butter, and half the cashews and raisins. Sieve the flour, baking powder and baking soda. Mix the wet and dry ingredients together and get the batter to a medium-thin consistency, like idli batter.

Flour and butter a round glass baking dish and pour in the batter. Sprinkle the remaining raisins and cashews on top, and bake at 375 degrees F until golden brown on top, and a toothpick comes out clean. Sprinkle with a little powdered sugar, and offer.
[/tscii:9664aa293e]

kugan98
26th September 2010, 08:13 AM
Thanks Ksen, and Sudha for your posts.
Take care, Kugan98

kugan98
26th September 2010, 08:16 AM
Dev, thank you very much for the nice recipe.
Once my problems are solved I will try your recipe
and post with pictures.
Thanks Dev, take care, kugan98


Rajraj uncle will not leave you until,
he gets things right :lol:

kugan98
26th September 2010, 08:18 AM
Thanks Rajraj uncle for your concern in the thread.
Take care uncle, Kugan98

kugan98
26th September 2010, 08:20 AM
NOV anneh, thanks a lot for the nice recipes.
All sound very yummy.
I will come to them, when time permits.
Take care, Kugan98

kugan98
26th September 2010, 08:20 AM
[tscii]PANNER PEAS MASALA

Ingredients:

500 grms panner , cut into cubes .
250 grms frozen green peas. Defrosted
2 tbs ghee


1 inch cinnamon stick
3 cloves
2 cardamom pods
6 whole pepper corns
1 tsp cumin seeds
5 cashew nuts


2 big onions sliced
3 tomatoes chopped

(A)
1 tsp coriander powder
1 tsp chillie powder
½ tsp turmeric powder

1 tbs ginger julienned
1 tbs garlic julienned
4 green chillies sliced
½ cup curds
½ tsp garam masala powder
1 tsp lemon juice, more if needed
Salt to taste
Little coriander leaves for garnishing

Method:
Heat a pan with 1 tbs ghee.
Shallow fry the panner, remove keep aside.

In the same pan, add little bit oil if needed.
Add in the cinnamon, cloves, cardamom ,black pepper,
cumin seeds and cashew nuts. Fry a bit.

Now add in the sliced onions, and fry till golden brown.
Now add in the chopped tomatoes and cook till mushy.
Lastly add in all the ingredients in (A).
Give one good stir, and remove.
Let it cool and grind the mixture to a thick paste.
Heat the remaing ghee, add in the ginger, garlic,
and the green chillies. Sauté for a minute.
Now add in the ground paste and sauté well.
Sauté well till the oil separates from it.

Add in the yogurt, green peas, salt and the panner.
Allow to simmer for about 10 minutes.
Add in the garam masala powder.
Mix well and remove.
Add in the lemon juice, garnish with coriander leaves.
Before serving, add in a tbs of butter if you like.
Serve hot.

NOTE: You can use all ghee or half oil, half ghee.


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rose75
26th September 2010, 02:47 PM
Kugan, thanks for the nice panner recipe.
Feel like eating it right away.

I hope you will come often in the thread.
Hope everything will be fine with you.

Cheers.

Aarthii
26th September 2010, 03:31 PM
kuganka,thanks for the matter paneer recipe.It looks very yummy.

Aarthii
26th September 2010, 03:33 PM
Aarthii, Eurokids has both playgroups and kindergarten... Adhai ellam mudhalla mudikkatuum... aprom paarkalaam schoola paththi... it'll take 3 yrs for her to complete it anyway...:)

S is interested in putting her in Stanes... that's where he did his last few yrs of schooling... so he's very keen to put her there... but as U've said, it's very hard to get admission there... Anyway, as of now I don't see schooling as a big issue... IMO, any decent school will do... it needn't be the best... But we'll surely give the best ones a shot... By God's grace, if we can get admission there, well n good... even if not, we can always find a place in a decent schoolnu namburen...when i say good skol, I don' mean skols that show best results in terms of marks... I mean the ones that can bring out the best in the child and teach life skills... attitude is what matters atlast... That is my belief...:)

True words dev.U r absolutely correct.

selvieam
26th September 2010, 05:58 PM
kugan,

nice paneer peas masala. it looks delicious. let me give a try and give u the feedback.

selvi

gulabjamun
26th September 2010, 07:23 PM
Kugan, thank you very much for the mouthwatering recipe.
I tried your chicken dosai, and keerai saatham.
Both turned out very super.
Looking forward to more of your delicious
recipes.

rajraj
26th September 2010, 07:35 PM
Rajraj uncle will not leave you until,
he gets things right :lol:

Retire aanaalum vaathiyaar velai ennai vittu poga maattengudhe! :lol:

dev
27th September 2010, 09:50 AM
K, super yummy dish... I'm not sure if U've tried this... add a tsp of crushed kasuri methi( dried fenugreek leaves) to the dish towards the end.. It adds a very nice flavour...

dev
27th September 2010, 09:52 AM
Rajraj uncle will not leave you until,
he gets things right :lol:

Retire aanaalum vaathiyaar velai ennai vittu poga maattengudhe! :lol:

Aunty thaan paavam... eppadi samalikirangalo... :yessir:

rose75
27th September 2010, 01:47 PM
kugan, I tasted a pickle called blimbing pickle.
The fruits are like small cucumbers.
Do you know the recipe? Please post it for me.
rose

NOV
27th September 2010, 01:55 PM
Belimbing is Malay for starfruit....

dev
27th September 2010, 02:06 PM
Bilimbing is something similar to gooseberry... It's a long variety of gooseberry. You can prepare a pickle out of it using the gooseberry pickle that has already been posted by Kugan and me in the same thread... But both recipes are for Indian style pickle and I'm not sure if that is what u r looking for.

PARAMASHIVAN
27th September 2010, 06:18 PM
Hi Kugan Akka , dev and Rajraj uncle

could not post here that often due to feverish sort of thing.

will post tips later :)

rose75
28th September 2010, 03:53 AM
Sorry, I found out that it is called bilimbi.
Small cucumber like shape and very sourish.
It grows in bunches on trees.
Most Malay houses have this tree.
I will wait for Kugan to post the recipe.

Thanks Dev, for the tips.
Rose

rajraj
28th September 2010, 04:12 AM
Aunty thaan paavam... eppadi samalikirangalo... :yessir:

adhudhaan vElaikku poraangaLe! ettu maNi nermaavadhu nimmadhiyaa irukkalaamnu! :lol:

dev
28th September 2010, 09:49 AM
Aunty thaan paavam... eppadi samalikirangalo... :yessir:

adhudhaan vElaikku poraangaLe! ettu maNi nermaavadhu nimmadhiyaa irukkalaamnu! :lol:

But neenga andha 8 mani nerathukkum serthu avanga vandhaprom imsai panniduveengale...:sigh: :P

NOV
28th September 2010, 07:58 PM
[tscii:3654841808]Gatte ki sabji

Ingredients:

For the Gattas:
3/4 cup Bengal Gram Flour (besan)
1 tsp Chilli powder
1 tsp Fennel seeds
1/8 tsp Carom seeds (ajwain)
1 Tblsp. Curd (yoghurt)
1 Tblsp. Ghee
Salt to taste

For the Curry:
2 cups of Curd (yoghurt), beaten
1 Tblsp. Bengal Gram Flour (besan)
a handful fresh Curry Leaves
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1 Bay Leaf
1 Clove
1 inch Cinnamon stick
1 Green Cardamom
1/4 tsp Tumeric powder
2 tsp Chilli powder
2 tsp Corainder powder
2 Tblsp. Ghee
Salt to taste

For Garnish:
2 Tblsp. fresh Coriander, chopped

To make the gattas, combine all the ingredients and knead into a firm dough, using 1 to 2 tablespoons of water. Divide the mixture into 8 equal portions and roll each into a cylindar. Boil water in a pot, adding a little ghee, and cook the gattas in boiling water for 7 to 8 minutes, until they float on top. Drain and let them cool for a minute, then slice the gattas into ½ inch long pieces, and set aside.

For the curry, combine the beaten curds, besan, 1/2 cup of water and mix well so that no lumps remain. Blend in the curry leaves. In a little ghee, fry the cumin, mustard, fennel, asafoetida, bay leaf, clove, and cardamom. Last, add the turmeric, chilli powder and coriander and fry for a few seconds more. Add the curd mixture, 1 cup of water and salt. Bring to a boil and stirring constantly, so the curry does not 'split', or separate. Simmer for about 10 minutes, then add the gattas and bring to a boil. Garnish with coriander and offer. [/tscii:3654841808]

NOV
28th September 2010, 08:00 PM
[tscii:f2f4ecd691]Green Chickpea Kababs

Ingredients:

6 Green Chilis
4 fresh Curry Leaves
1 inch fresh Ginger
1 Tblsp. Coconut, grated
a pinch of Salt
1 tsp Cumin
¼ tsp Asafoetida
1 Tblsp. Ghee
2 cups Green Chickpeas
2 Tblsp. Besan (Chickpea flour)
½ cup Yoghurt Cheese
The night before, hang enough yoghurt to produce ½ cup of hung-yoghurt cheese. Grind to a fine paste the green chilis, curry leaves, ginger, coconut and salt. In a little ghee, fry the cumin seeds till they darken a shade, then add the asafoetida and chili-ginger paste. Fry for a minute or two, then add the green chickpeas and cook until they're soft (takes only a few minutes, like fresh green peas).

Add the yoghurt cheese to the peas with salt and continue cooking on low heat until all the moisture evaporates. Now mash the peas to a coarse consistency, sprinkle with besan, and mix well. Let the mixture cool, than shape the mashed chickpeas into 'logs' and slide them onto oiled skewers, keeping firm pressure on the kebabs to hold their shape. Broil in the oven for about five minutes, until golden brown on all sides. Offer with raita or a little yoghurt. [/tscii:f2f4ecd691]

NOV
28th September 2010, 08:01 PM
[tscii:7012ff48e9]Chili Roasted Chickpeas

Ingredients:

1 cup Chickpeas (soaked)
2 tsp Chili Powder
1-1/2 tsp Salt
1 Tblsp. Lime Juice

Put the soaked (or canned) chickpeas in a pot with enough water to cover, and bring to a boil. Turn down the heat, add the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice.

Using a slotted spoon, lift the chickpeas out of the bowl and lay in a single layer on a greased baking sheet. Bake at 400° F for 15 minutes, then brush them with the lime juice remaining in the bowl. Repeat this three times, and the last time, sprinkle with the remaining chili powder and salt. When the chickpeas are golden brown and crispy, about an hour altogether, remove and cool, then offer.

Some of the nice variations in spice mixtures are curry powder, cumin and chili powder, or cumin, paprika, coriander and curry powder. Always add a little salt and roast on an oiled tray, or roll the chickpeas in a little ghee or olive oil before coating with the spices.
[/tscii:7012ff48e9]

NOV
28th September 2010, 08:02 PM
[tscii:a0a0c6af8b]Chana Chole


Ingredients:

2 cups Chickpeas, soaked overnight
1 tsp Turmeric powder
½ tsp Asofoetida
Salt to taste
1 large ripe Tomato
1 inch fresh Ginger, cut in pieces
1 inch fresh Ginger minced
1 tsp Garam Masala powder
Ghee for tempering
a handful Coriander Leaves, chopped
a green or red chili

Add the chickpeas along with the turmeric, asofoetida, salt, chopped tomatoes, and pieces of ginger, and enough water to cover an inch above the ingredients. Cook on medium high until the chickpeas are nicely soft.

In a little ghee, fry the minced ginger until crispy, then add the garam masala, frying until the mixture dries, then add a little liquid from the chickpeas and stir. Add the cooked chickpeas and mix thoroughly. Cover and cook until done. With a mixing spoon, mash a few chickpeas up to add body to the gravy. Garnish with chopped coriander and thin-sliced chili, and offer.

[/tscii:a0a0c6af8b]

kugan98
29th September 2010, 05:28 AM
Rose, I know the pickle that you want.
As Dev, suggested it will be like our pickle.
Anyway I will post the recipe soon with the picture.
Thanks, Kugan98

kugan98
29th September 2010, 05:32 AM
Thanks NOV anneh for all the nice recipes.
Some are very new to me.
Hope to try them.
What are green chickpeas?
Are they called pattani, or green peas?
Thanks NOV anneh. Take care, Kugan98

kugan98
29th September 2010, 05:42 AM
[tscii]Friends, I forgot, but remember the request for muttai kulambu.
Here it is. Kugan98



MUTTAI KULAMBU

Ingredients:
4 hard boiled eggs
1 onion sliced
1 tomato chopped
3 green chillies, slit 4 and cut across
6 pips garlic smashed
½ tsp ginger crushed
1 sprig curry leaves
½ tsp fenugreek seeds
½ tsp aniseeds
1 tbs oil

2 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
¼ tsp cumin powder
½ cup coconut milk (optional)

Little pepper powder
Little coriander leaves

Method:
Boil the eggs, de-shell and make some deep slits,
around the eggs. Do not break the eggs.

Heat oil in a wok, add in the fenugreek and aniseeds.
Let it splutter, add in the curry leaves, ginger and garlic.
Sauté well, add in onions, sauté till lightly brown.
Add in the tomatoes, green chillies, cook till mushy.

Now add in the chillie, coriander, turmeric, and cumin
powders. Stir well, cook for a minute.
Add 2 cups of water, and the coconut milk and salt.
Let it come to a slow boil.

The oil should separate in the kulambu.
Add in the pepper powder, the eggs.
Let it boil and slowly for few minutes.
Remove and garnish with the coriander leaves.


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http://img571.imageshack.us/img571/7830/muttaikulambu.jpg
[/html:b7f2ac6f99]

kugan98
29th September 2010, 06:03 AM
[tscii]This recipe too was a request.
I will have to go back the post to check.
Anyway here it is. Thanks, kugan98


AVAL PUTTU

Ingredients:
1 cup thick aval
1 cup grated jaggery
2 tbs grated coconut
1 tbs ghee
¼ tsp cardamom powder

Method:
Lightly roast the aval in a wok.
Let it cool and grind it little coarsely.

Now sprinkle little water, and mix the aval well.
Do it gently, it should be like bread crumbs. (uthir, uthir)
After 10 minutes, sprinkle little water more.
The aval should be soft, but uthir, uthir.

Heat a wok, add in the grated jaggery and little water.
Let it boil once, strain the syrup.

Now add the strained jaggery to the pan.
Cook till it forms a soft ball stage.
Now add in the coconut and stir well.
Lower the flame, and add in the aval little by little.

Keep the flame low for about 5 minutes.
Stir gently, till the aval puttu breaks down.
It will be like uthir, uthir.
Now add the ghee and the cardamom powder.
Mix gently. The aval puttu is ready for neivedhyam.


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dev
29th September 2010, 07:53 AM
Aval puttu recipe looks very interesting... ut what is soft ball stage ?... Is it the 3rd stage after 1 kambi & 2 kambi patham?

rose75
29th September 2010, 12:19 PM
Thanks kugan for the nice recipes.
It was me who asked for the recipes, he, he.
I will try out the two recipes soon.

Dev, as far as my little knowledge goes.
I think a soft ball consistency means,
when you drop a little of the syrup into ice water it will form a soft ball that will lose its shape when exposed to the air.
I hope I am right.

Sorry kugan for disturbing your field.
rose.

gulabjamun
29th September 2010, 08:54 PM
Kugan tried your kadappa and your spicy potato masala.
I liked it very much. Thanks kugan

kugan98
30th September 2010, 06:08 AM
Dev, Rose has given the right way to check the soft ball consistency. try out the recipe.
Thanks, Kugan98

kugan98
30th September 2010, 06:23 AM
Thanks Rose, I hope you will try out both the recipes.
Also thanks for answering Dev's question.

Rose, this is OUR thread. So please feel free.
All have the right to post recipes and give their views.

Rose, I forgot to say how my granny cooks the muttai kulambu.
She will add finely chopped onions and green chillies.
Also little salt and pepper powder to 2 beaten eggs.
She will also add 1 tsp of plain flour to the mixture.
Then she will make thick omlette with the mixture.
cut them up into 3 inch squares.

Then she will make the kulambu very very watery.
The same way that I have given.
Lastly she will add in the egg and remove.
The kulambu has to be watery, because when you put in
the egg omeltte they will absorb most of the gravy.
The soaked eggs will be soft and yummy to eat.


One more method is that, when the kulambu is fully cooked.
She will simmer the kulambu, then she will break one whole egg into the gravy. Do not distrub, let it fully cook.
If your pot is big you can break about 2 to 3 eggs.
Other wise, when i egg is fully cooked, remove gently to a plate and break the other egg.
This too will be very nice.

Try it out, thanks, kugan98

kugan98
30th September 2010, 06:26 AM
Gulabjamun, thank you very much for the nice feed back.
I think the Spicy Potato Masala recipe belongs to Selviem.
So a very big thank you to Selviem.

Please do try out the other recipes and post your feed backs.
Thanks, Kugan98

kugan98
30th September 2010, 06:28 AM
[tscii]Here is a very simple vendi recipe.

VENDI MASALA

Ingredients:
250 grms fresh vendi
2 big red onion chopped
2 big red tomato chopped
2 green chillies chopped

¼ cup coconut

1 tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
A pinch of asafoetida powder
1 tbs oil
Salt to taste

1 tbs coriander powder
1 tsp chillie powder
¼ tsp turmeric powder

Little coriander leaves for garnishing
Lemon juice to taste

Method:
Grind the coconut with little water to a fine paste.
Keep aside.

Wash and cut the vendi to about 2 inches in length.
Sauté the pieces in little oil, until they are not sticky.
Keep aside.

Heat a wok with the oil. Add in the mustard and cumin.
Let them splutter, add in the asafoetida powder.
Now add in the chopped onions and sauté till lightly brown.
Add in the tomatoes, green chillies and curry leaves.
Cook till the tomatoes turn mushy.
Add in the chillie, coriander and turmeric powders.
Add also the salt mix well.
Now add in the vendi, stir well and cook on a low flame.
Cover the wok, and check often.

When the vendi is cooked, add in the ground coconut paste.
Mix well and let it boil once.
Add in the lemon juice and remove.
Garnish with the cut coriander leaves.


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rajraj
30th September 2010, 07:06 AM
very simple veNdi recipe is eating raw veNdikkaai from the plant ! I have done it when my mother had a garden! :lol:

dev
30th September 2010, 09:43 AM
Thanks a lot Rose...:)

Kugan, senju paarkiren aval puttu... we usually buy the medium thick aval...I guess that won't suit this recipe... thick aval vaanginaprom senju paarkiren...:) Vendi masala super... I used to make it the same way except that I add a lil fresh ground garam masala towards the end or sometimes whole garam masala along with the seasoning ingre...goes very well with rotis and bread...:slurp:

Raj uncle, tender vendakkai eaten fresh from the plant...hmmm....when I was a kutti paapa, I used to love it...but ippo andha texture pidikka maatengudhu...:roll:

Madhu Sree
30th September 2010, 02:47 PM
Hi... prepared veg biriyani today... :redjump: turned out so well... idhuvaraikkum senjadhula indha vaatti thaan superaa vandhudhu... :D not specific to one recipe from this thread but somehow learnt to cook gud biriyani, thanks a lot kugan's kitchen group... :D

Madhu Sree
30th September 2010, 02:48 PM
K, am gonna try this vendi masala this saturday, senji paathittu solren :D

rajraj
30th September 2010, 06:15 PM
Raj uncle, tender vendakkai eaten fresh from the plant...hmmm....when I was a kutti paapa, I used to love it...but ippo andha texture pidikka maatengudhu...:roll:

Lost innocence? :lol:

dev
30th September 2010, 08:45 PM
Raj uncle, tender vendakkai eaten fresh from the plant...hmmm....when I was a kutti paapa, I used to love it...but ippo andha texture pidikka maatengudhu...:roll:

Lost innocence? :lol:
:exactly:

nithishri
1st October 2010, 01:56 AM
Akka ,,, thanks for appending the links for some nice cauliflower recipes.I ended up doing cauliflower spicy masala and cauliflower pakoda

Vendi masala looks inviting ...:)

dev
1st October 2010, 02:55 PM
Hi... prepared veg biriyani today... :redjump: turned out so well... idhuvaraikkum senjadhula indha vaatti thaan superaa vandhudhu... :D not specific to one recipe from this thread but somehow learnt to cook gud biriyani, thanks a lot kugan's kitchen group... :D

Appo unga version of biriyani recpe post pannunga MS...:)

kugan98
1st October 2010, 09:38 PM
Dev, try the aval puttu and see.
The next is aval kitchadi :lol:
Thanks Dev, Kugan98

kugan98
1st October 2010, 09:44 PM
Madhu, vanggo, vanggo.
So glad to see your post.
Glad that your biryani came off nice.
So it must be a kalapadum biryani :lol:
What ever it is I am glad for you.
Thanks, Kugan98

kugan98
1st October 2010, 09:46 PM
Thanks Nithi, I am very happy that I was of use to you.
I have another simple vendi recipe that I cook often.
I will post the recipe soon.
Thanks, Kugan98

kugan98
1st October 2010, 09:58 PM
[tscii]Dear Rose here is your blimbi pickle. Enjoy.


ACHAR BLIMBI

Ingredients:

1 cup blimbi cut into rounds.
6 pips garlic sliced into two.
3 green chillies sliced
1 tsp ginger sliced
1 sprig curry leaves
1 ½ tsp chillie powder
½ tsp mustard seeds
1 tsp vinegar
2 tsp oil
Salt to taste

To dry roast and powder:
½ tsp fenugreek seeds
½ tsp mustard seeds
A pinch turmeric powder
A pinch asafoetida powder

Method:
Wash and dry the blimbi. Cut into rounds.
Mix with the dry powders and salt.
Keep aside for about 20 minutes.

Heat a wok, with the oil, add in the mustard seeds.
When it splutters, add in the garlic, ginger.
Add also the green chillies and curry leaves.
Sauté for a minute. Add in the blimbi and red chillie powder.
Sauté nicely, add in the vinegar and remove.
Cool and keep in the fridge.




The Blimbi On The Tree:

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The Pickle:


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kugan98
1st October 2010, 10:45 PM
WISHING OUR DEAR FRIEND SUDHA
A VERY HAPPY BIRTHDAY

FROM THE KUGAN'S KITCHEN


A Vegetarian Cake


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kugan98
2nd October 2010, 03:20 AM
[tscii]A simple cabbage poriyal.


SESAME CABBAGE

Ingredients:

300 grms cabbage cut into big pieces
1 big onion sliced
2 big tomatoes chopped big
½ tsp cumin seeds
1 tsp oil
1 sprig curry leaves
Salt to taste

To dry roast and grind to powder paste:

1 tbs sesame seeds
1 tbs grated coconut
4 dry chillies
Little turmeric powder

Method:
Heat a wok with the oil, add in the cumin seeds and curry leaves.
Let it splutter, now add in the onions and sauté, till lightly brown.
Now add in the tomatoes and salt. Cook till a bit mushy.

Now add in the cabbage, give a good stir.
Cover and cook for a minute. Remove the cover.
The cabbage would have shrunk and released some juice.
Add in the sesame powder paste.
Mix well and cook for a second and remove.
Serve with rice.


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dev
2nd October 2010, 07:21 PM
Interesting recipe...rombe diffa iruku K...will try...:)

rose75
2nd October 2010, 07:59 PM
Kugan thank you thank you.
All nice recipes. will try soon.
your pickle looks so mouthwatering.
Simple cabbage looks very yummy.

One more request, how to cook dal makini.

Happy birthday Sudha
Rose

dev
2nd October 2010, 08:56 PM
Sudha akka, wish you a very happy Bday...:D

kugan98
3rd October 2010, 07:30 AM
Thanks Dev and Rose for your nice comments.

Rose your dal makani is coming soon.
Thanks, Kugan

kugan98
3rd October 2010, 07:37 AM
This is the South Indian Mustard Potatoes.
This recipe was posted by our NOV anneh.
Of course it is from the ISKON.

A very simple recipe, where children will enjoy it.
Very little chillie. They have used 1 bulb fennel.
I cannot get it here so I used a big onion.
Thanks, Kugan98


South Indian Mustard Potatoes

Ingredients:

1 lb. Potatoes
1 bulb Fennel
1/4 minced Green Chili
1 tsp Mustard Seed
1 tsp Channa dal
1 tsp whole Urad dal
a spring of fresh Curry Leaves
1/2 tsp Turmeric
Salt to taste
2 Tblsp. Mustard Oil

Peel and cube the potatoes. In the oil, fry the finely chopped fennel and green chili, then add the mustard seeds until they pop, followed by the dal and curry leaves. When all are crisped, add the potatoes, salt and turmeric. Cook on low heat with the lid on until potatoes are done. Add scant water as needed to keep from sticking.

This is how a bulb of fennel looks:

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The Mustard Potatoes:


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kugan98
3rd October 2010, 08:20 AM
[tscii]This is another recipe from NOV anneh.
I have a similar recipe called Potatoes in tomato sauce.
I cannot remember posting it.
I will post soon.
Cube the potatoes into reasonable cubes.
I followed the recipe and cut into big chunks.
Thanks, Kugan


Amritsari Aloo

Ingredients:

5 Potatoes
5 Tblsp. Mustard Oil
1 Tblsp. Panch poran
a spring fresh Curry Leaves
¼ tsp Turmeric
½ tsp Red Chili powder
3 Tomatoes, pureed
4 cups Water
Salt to taste
A handful Cilantro Leaves

Boil the potatoes, cutting three of them into big pieces and coarsely mashing the other two. In a little hot oil fry the panch poran, chili powder, turmeric and curry leaves. Add the tomatoes, and cook, stirring often, until the liquid evaporates. Add the potatoes along with 4 cups of water, and bring to a boil. Add the salt and cilantro leaves, and let the potatoes boil for ten minutes, then offer hot with bread.



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rajraj
3rd October 2010, 08:25 AM
kugan: unga veettukku pakkathu veedu vaadagaikku kidaikkumaa? naan vandhuduren! neenga ennai dinner-ukku azhaikkalennaakooda unga samaiyal vaasanai podhum! vayiru nirambidum! :)

kugan98
3rd October 2010, 08:33 AM
Uncle, super aunty irukkum pothu,
eathukku vasani mattum.

I know aunty is a super cook.
Get some recipes from her and post to us.
Let me too become a super cook like aunty.
Take care, uncle. Kugan

kugan98
3rd October 2010, 08:42 AM
This is my version of the similar recipe.


POTATOES IN TOMATO SAUCE


5 medium size potatoes
3 red ripe sour tomatoes
1 tsp aniseed
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
2 tsp chillie powder (more if you like hot )
1/4 tsp tumeric powder
1 tsp of panch poran
1 sprig curry leaves
little coriander leaves for garnishing
1 tbs oil
salt

Method:
Puree tomatoes
Boil the potatoes and cut into reasonable cubes
In a pan, heat oil,add the spices and the curry leaves.
Add the tomato puree, chillie powder, and the tumeric powder.
Fry till the raw smell the fresh tomatoes goes.
Add the potatoes, and mix well .
Add 2 cups of water and boil.
Mash some of the potatoes to get a thick gravy.
Add salt, garnish with coriander leaves.
Remove from fire. Serve with roti or puris.

Note: If your tomatoes are not sour
Squeeze some lime juice in the end.


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