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4th November 2010, 12:02 PM
#1461
Senior Member
Seasoned Hubber
Dear Kugan!
Wish you and your beloved family a very Happy Deepavali!
It was very kind of you to enquire after my health and thank you for the same.
Celebrate Deepavali with more and more sweets!
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4th November 2010 12:02 PM
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4th November 2010, 01:12 PM
#1462
Senior Member
Regular Hubber
Hai Kugan and friends. May this Deepavali brighten up all your homes. Wishing you all a very sweet deepavali. Cheers.
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4th November 2010, 03:26 PM
#1463
Senior Member
Senior Hubber
My dear friends,
Wish u all a very happy and wonderful diwali.
Thanks
Aarthii
First say to yourself what you would be;
and then do what you have to do.
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4th November 2010, 07:22 PM
#1464
Administrator
Platinum Hubber
Thank you Mrs. K, and wishing you and your loved ones a great Deepavali.
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Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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4th November 2010, 08:38 PM
#1465
Senior Member
Veteran Hubber
NOV, idhu enna malaysian damilaa?...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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5th November 2010, 11:46 AM
#1466
Wishing everyone in Kugan's Thread a very happy Deepavali.
Thanks for all the recipes.
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5th November 2010, 04:39 PM
#1467
Senior Member
Seasoned Hubber
K - take care of yourself. Health is the greatest wealth!
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6th November 2010, 08:29 PM
#1468
Senior Member
Senior Hubber
friends,
wishing u all a very HAPPY DIWALI
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6th November 2010, 09:00 PM
#1469
Senior Member
Diamond Hubber
Pepper Cumin Rasam (kugan)
[tscii]My dear friends, thank you very much for all the greetings.
I am sure every one would have enjoyed a very happy Deepavalli.
At the same time, everyone would feel very sluggish with all the rich food. Here is a rasam to clear everything
Thanks, take care, Kugan98
PEPPER CUMIN RASAM
Ingredients:
1 tbs tamarind paste
5 pips garlic crushed with skin
Salt to taste
1 cup water
1 tsp cumin seeds
1 tsp black pepper
1 tbs toor dal
¾ tsp coriander seeds
½ dried red chillie
Few curry leaves
Crush them coarsely
3 cups of water
1 tsp oil
1 tsp mustard seeds
1 sprig curry leaves
1 dry red chillie cut into pieces
A pinch of asafoetida powder
Method:
Mix the tamarind paste, with the 1 cup of water.
Add in the crushed garlic and salt. Let it boil.
Once it boils , add in the crushed ingredients.
Let it boil till the raw smell goes.
There will be a thick paste of tamarind and spices.
Now add in 3 cups of water, reduce the flame to simmer.
Let it the rasam heat through gently. Do not let it boil.
In a separate pan, add in the oil, splutter the mustard seeds.
Add in the red chillies ,curry leaves and asafoetida powder.
Pour it into the rasam. When rasam foams on top, sprinkle little
water and remove. Close the lid and let it rest for a while.
Serve with little over cooked steaming rice.
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Chefs are just like children.
They should be seen not heard.
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8th November 2010, 05:44 AM
#1470
Senior Member
Diamond Hubber
Mutton Masala (kugan)
[tscii]Oh, well all in festival mood still.
I made this mutton masala with mock mutton.
It was a super hit with friends. Try it friends.
kugan98.
MUTTON MASALA
First Masala:
100 grms shallots
2 tsp chillie powder
2 tsp coriander powder
2 cups of water
Grind all together.
Second Masala:
2 tbs oil
3 tsp coriander seeds
½ tsp black pepper
¼ tsp aniseeds
4 small onions
2 sprigs curry leaves
¼ cup grated coconut
Fry all well and grind to smooth paste
½ kg mutton pressure cooked with turmeric powder
2 green chillies sliced
1 cup ground tomato
2 tsp ginger garlic paste
4 sliced shallots
1 sprig curry leaves
½ tsp aniseeds
1 inch cinnamon stick
3 cardamom pods
2 star anise flower
1 tbs oil
Salt to taste
Method:
Pour the first masala in a pot. Add in the green chillies.
Add in also the ground tomato, salt and boiled mutton.
Let it simmer and boil, so the raw smell goes.
Add in the ginger and garlic paste. Let it boil.
Now add in the second masala. Let it come to a nice boil.
Taste for salt and chillie (heat)
In the meantime, heat a pan with the oil.
Add in the cinnamon stick, cardamom pods, and anise flower.
Add in the aniseeds, curry leaves and shallots.
Fry till the shallots turn lightly brown.
Pour this in the boiling curry. Mix well.
Remove and serve with rice, roti or idli.
NOTE: Add liquid as to how you like your gravy.
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Chefs are just like children.
They should be seen not heard.
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