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26th March 2012, 05:03 PM
#3861
Senior Member
Diamond Hubber
Nowadays seldom people make this curry vadagam.
Its easier to buy than to make. I make my own so that I use all clean ingredients and make it clean. I do it 6 months once.
My aunt makes a very tasty chutney using the ridgegourd skin and the vadagam. I will get the recipe soon.
vadagams are used for seasoning in the gravy, poriyal,
kutoo and chutneys. vadagams give a special aroma and flavour for the dishes.
The dal are raw and ground into coarse powder.
Suvai nga when we want to cook a gravy, normally we will pour oil in the pot, then break up the vadagam into pieces, and use little or more according to the amount of gravy or poriyal you want to do.
these vadagams are only seasonings.
CURRY VADAGAM
Ingredients:
250 grms small red onions
200 grms garlic pips
125 grms toor dal
20 grms urad dal
20 grms cumin seeds
20 grms mustard seeds
20 grms curry leaves
15 grms tumeric powder
¼ cup of oil
2 tbs of salt
Method:
Skin the onions and garlic, wipe them dry.
Chop both the onions and garlic into fine pieces
Chop also the curry leaves also into fine pieces
Grind the toor dal and urad dal into coarse powder.
Add all the other ingredients except the oil.
Crush them lightly so that they can be moulded into balls.
Dry them in the hot sun.
In the evening break all of them, add half of the oil and mix well.
Make them into balls again. Next morning dry them in the sun again.
Again in the evening do the same process using the other half portion of the oil.
Now dry the balls in the hot sun for about 15 days, till it becomes hard.
Store them in a air tight container.
NOTE: Normally castor oil is used. Since this oil is banned in Malaysia,
I use gingelly oil.
Vadagams made 4 days ago, still drying:
Vadagam made 6 months ago
Chefs are just like children.
They should be seen not heard.
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26th March 2012 05:03 PM
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26th March 2012, 05:08 PM
#3862
Senior Member
Diamond Hubber
VADU MANGGA ( kugan )
VADU MANGGA
Ingredients:
25 tender young green mangoes (vadu mangga )
2 tbs gingelly oil (normally they use castor oil)
¼ cup salt
¾ cup red chillie powder
¼ cup mustard seeds powdered
Method:
Wash the mangoes and dry well.
Leave about quarter inch of stem intact.
Cut off the remaining stem.
Put the mangoes in a glass jar, pour the oil and shake
the jar so that the mangoes are coated with oil.
Now sprinkle the salt and do the same.
Now cover the jar tightly and set aside for four to five days.
Open the jar daily and stir the mangoes with a dry spoon.
After five days the mangoes would have absorbed the salt
and shrunk in size.
Mix the chillie and mustard powder and sprinkle over the mangoes.
Cover well and allow the pickle to absorb all the seasonings
for at least two weeks.
Serve with tayir saatham.
Chefs are just like children.
They should be seen not heard.
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26th March 2012, 05:10 PM
#3863
Senior Member
Diamond Hubber
ENNA MANGGA ( Kugan )
ENNA MANGGA
Ingredients:
3 firm green mangoes medium size
Sesame oil for frying
2 tbs chillie powder
1 tbs fenugreek seeds dry roasted and powdered
1 tbs salt
Method:
Wash and wipe the mangoes. Cut them up into thin
Long pieces.
Heat the oil and fry the mango pieces until crispy.
Remove them from the oil and drain.
Combine the chillie powder and fenugreek powder.
Spread the mango pieces in a ceramic or glass jar.
Sprinkle with salt and mix well.
Now sprinkle the chillie, fenugreek powder and mix well.
Now pour about 3 tbs sesame oil on the top.
Once its cooled, put the lid and cover tightly.
It takes about 10 days for the mango pieces to absorb the
Salt and spices and become tender.
Note: If your mango is very fleshy, you can dry the pieces in the sun for a day before frying.
Chefs are just like children.
They should be seen not heard.
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26th March 2012, 05:14 PM
#3864
Senior Member
Diamond Hubber
RICE VADAGAM
Ingredients:
500 grms cooked rice, preferably yesterday’s rice
5 green chillies more if you like
1 tsp cumin seeds
¼ tsp asafetida powder
1 sprig curry leaves (optional)
Salt to taste
Method:
Mix every thing together and blend in a mixie.
Do not add water, if needed sprinkle little.
Spread a clean thick plastic sheet in the sunlight.
Use a murukku press with “one star hole plate.
Fill the ground dough into the press.
Press straight lines on the plastic sheet.
Finish all the dough.
Allow to dry in the hot sun for the whole day.
In the evening you can gather and break into desired lengths.
Dry it for a another day if not fully dried.
Another way is to make a hole in a piece of cloth.
Put in the dough and press dots on the plastic sheet.
Or use your hands to dish out small small rounds.
Note: modern times, I have seen people cooking the rice
flour with water and all the ground ingredients into a kool.
Then they press it on the sheet to dry.
This is how my old folks taught me
Before Frying:
After Frying:
Chefs are just like children.
They should be seen not heard.
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26th March 2012, 05:45 PM
#3865
Administrator
Platinum Hubber
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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26th March 2012, 06:06 PM
#3866
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
Thanks NOV anneh, I feel very happy to know about Madhu annaa and his family.
May God Bless the couple and give them, health, wealth and long life.
Thanks. Kugan
Chefs are just like children.
They should be seen not heard.
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26th March 2012, 06:09 PM
#3867
Senior Member
Diamond Hubber
DINNER ROLLS (Kugan )
Dear Gulabjamun, here is your request for the dinner rolls.
Suda, suda out of the oven. Enjoy. Kugan
DINNER ROLLS
Ingredients:
2 ¼ tsp dry yeast
¼ cup warm water
2 tbs sugar
1 cup of warm milk
3 tbs of melted butter
¾ tsp of salt
3 cups of flour + little flour if needed
¼ cup warm water if needed
2 tbs olive oil
Method:
Mix in the sugar, yeast and warm water. Let it froth.
In a bowl, add in the warm milk, melted butter, and salt.
Add in the 3 cups of flour, add in the yeast mixture.
Give a good mix with a spatula.
Now use your hands and knead the dough, till it is smooth.
Sprinkle little flour if you feel the dough a bit sticky.
Knead until you have a smooth and elastic, but soft dough.
Apply some olive oil, all over trhe dough. Cover with a moist cloth.
Allow it to rise for about an hour.
Now remove the dough and punch down the dough again.
Use little flour, roll the dough and cut into 12 pieces.
Take a piece of dough and roll it into a round shape in your palm.
Grease a tray, put the round shaped dough, about 1 inch apart.
Let it rise and double in size.
Bake in a preheated oven at 200 degrees C for about 25 minutes.
Cook till they are golden in colour. Remove and serve with butter.
Chefs are just like children.
They should be seen not heard.
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27th March 2012, 01:47 AM
#3868
Junior Member
Regular Hubber
Hai guys, how are you all? Sorry. for. not logging in for a long time.
Hope to come soon with a nice recipe. Nice buns, kugan.
Thanks. Meerra
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27th March 2012, 02:20 AM
#3869
Senior Member
Senior Hubber
Dinner rolls looks great kuganka !!!
Thanks
Aarthii
First say to yourself what you would be;
and then do what you have to do.
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27th March 2012, 02:20 AM
#3870
Senior Member
Senior Hubber
Happy to see u meera
How r u ?
Thanks
Aarthii
First say to yourself what you would be;
and then do what you have to do.
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