Kugan's Kitchen Part 2 [Archive] - Page 5

kugan98

26th November 2009, 10:23 AM

My mil will make ulunthu satham, for fish curry. this is very healthy and very tasty.

i prepare this for vathakulambu or pulikulambu.

ulunthu satham:
==============

ponni boiled rice - 1 cup
urad dhal - 1/4 cup (broken without skin.), dry fry till nice aroma comes, but colour should not change[coz of frying u will not feel sticky of urad dhal]
jeera - 1/2 tsp
venthayam - 1/4 tsp
garlic - 15 pips , sliced
coconut grated - 4 tblsp
salt - reqd.

put all the ingredients in the pressure pan, add 3 cups of water, reqd salt and cook for 2 whistles. this is not like pongal consistency. very well goes with fish curry, vathakulambu and pulikulambu. even we can have it with curd.

Selviem cooked your ulunthu saadam.
I was thinking how it will turn out.
Anyway I had full confidence in your recipe.
Selviem, it turned out very yummy.
A very aromatic and healthy rice.
Thanks Selviem for the nice recipe.
Thanks again. Kugan98

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NOV

26th November 2009, 10:31 AM

NOV anneh any ideas?In the olden days, the ladies would dip their whole hand into the mixture and then dribble the five fingers over the hot pan. (thats why you have five holes in the mould!)
Thats the origin of roti jala or lacy pancakes. :D

kugan98

26th November 2009, 10:36 AM

Dev, thanks for wanting to try.
Please make small holes, just enough for
the batter to drip without interruption.
You will have to move the container non-stop
to make the lacy pattern.

If the holes are big, the roti jala will be
very dense.
Very tasty to eat with curry.
Have to ask NOV anna how he makes the
tomato and potato curry :roll:

Thanks. Kugan98

kugan98

26th November 2009, 10:42 AM

WOW! fantastic anna.
It never occured to me.
Very true anna.

Dev , here we have a very simple method.
So you can try it out. :lol:
Thanks. kugan98

kugan98

26th November 2009, 11:08 AM

DOUGHNUTS
Ingredients:
250 grm high protein flour ( you can get it in the supermarket )
100 grms plain flour.
tsp salt
1 tbs instant yeast
30 grms castor sugar.

Combine:
30 grms melted butter
150 ml warm milk
1 lightly beaten egg (optional)
oil for frying

For coating:
Castor sugar, mixed with tsp cinnamon powder

Method:
Put both the flours in a large bowl. Stir in yeast and sugar.
Pour the combined ingredients into the flour.
Mix well and knead till you get a soft dough.
Cover the dough with a damp tea towel and leave aside
To proof for about an hour, or it doubles in size.
Knead dough on a lightly floured board for a minute.
Roll out the dough to cm in thickness.
Stamp out with a doughnut cutter.
Place the cut out doughnut on a grease proof paper.
Leave aside to rise for 25 to 30 minutes.
Heat oil and deep fry doughnuts till they puff up and turn golden brown.
Remove and drain doughnuts on absorbent paper.
Toss them in cinnamon sugar and serve.

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Selviem

26th November 2009, 11:17 AM

kugan,
so many receipes for past two days. i am not keeping well. now came back to normal. all the receipes are too good. as suvai told keerai vadai is tempting. doughnut is perfect .
let me try one by one. thanks for posting nice receipes.

selvi

Selviem

26th November 2009, 11:18 AM

kugan,
perfect ur ulunthu satham looks like same what my mil makes. nice presentation.
thanks for trying it out.

selvi

dev

26th November 2009, 11:20 AM

K, experiment enna aagudhunnu senju paarthittu solren...
We cook the roti jala on only one side ,right?...

NOV, please post the potato-tomato curry recipe or any other veg recipe to go with roti jala...

kugan98

26th November 2009, 12:00 PM

[tscii]Suvai and Dev, I will post the picture of this rasam
as soon as I take the picture.
Thanks. Kugan98

MURUNGAI LEAVES RASAM

Ingredients:
¼ cup toor dal cooked with 2 cups of water
1 lime sized tamarind soaked in ½ cup water
1 cup tender murungai leaves cleaned (little more if you want)
1 tomato crushed well
2 green chillies slit and cut across.
½ tsp asafetida powder
½ tsp tumeric powder
2 dry red chillies broken
½ tsp mustard seeds
1 sprig curry leaves
1 tbs chopped coriander leaves
2 tsp oil
Salt to taste

Pound a little coarsely:
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
3 pips garlic just smashed

Method:
Cook the toor dal well and mash well.
There should be about 2.5 cups of the toor dal water.
Squeeze the tamarind juice and keep aside.

Heat a pot with 2 tsp of oil, add in the mustard seeds.
Add in the broken red chillies, curry leaves.
Sauté well, add in the sasfoetida powder, tumeric powder,
And the coarsely pounded ingredients. Fry for a second.
Now add in the slit green chillies, and crushed tomato.
Sauté well, add in the tamarind juice, let it boil once.

Add in the murungai leaves, the toor dal water.
Add salt, let it boil once. Once the leaves are cooked,
remove and add the cut coriander leaves.

You can add more water while adding the tamarind juice.
If you find that your rasam will be thick.

[html:5f6a9ad8bd]
http://img42.imageshack.us/img42/5738/murunggairasam1.jpg
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kugan98

26th November 2009, 12:10 PM

OH dear Selviem, hope you are better now.
The season is very bad now.

My nephew too started to vomit and was having diarrhoea.
I was very scared, luckily he got better in 2 days.

Take care Selviem. try the recipes at your own pace.
Thanks. kugan98

NOV

26th November 2009, 12:15 PM

dev, you need to cook on both sides. flame has to be very small so that it doesnt burn. you turn it over when the pancake becomes stiff.

tomato potato masala is nothing new for you ladies, I am sure you would have done something similar a million times.

cut boiled potato into bite size. in a pan fry some kadugu, sliced onion, curry leaves, slilced chilly - (in that order). then add sliced tomato (same amount as potato or just slightly less) and let it cook. once half cooked add water and the boiled potato and let it become a little soft. the gravy should have thickened too. thats it!

you can use this as an accompaniment for dosai/idly too - especially when you are tired of saambaar. :P
it will taste slightly sour because of the tomato.

variation 1 - omit the tomato and water. the potato will be dry (a little like podimas but still lumpy)

variation 2 - omit the potato. once the tomato has cooked, add sliced hard boiled egg.
believe me, the taste is heavenly.
this can be an accomaniment for rice as well, esp on days you decide not to make any gravied curry. :D

kugan98

26th November 2009, 12:16 PM

You are right Dev, you cook on both side of the
roti jala.
This is a very popular item, when entertaining guests
here in Malaysia. "Of course the chicken curry goes with it"

Hopefully NOV anneh gives us the recipe.
Thanks. Kugan98.

Aarthii

26th November 2009, 04:53 PM

Kuganka doughtnut looks too good.It's my favourite dessert.Thanks for posting it.

Aarthii

26th November 2009, 04:54 PM

kugan,
so many receipes for past two days. i am not keeping well. now came back to normal. selvi

Selvika,what happened?
Take nice rest selvika.

Aarthii

26th November 2009, 05:00 PM

[tscii:b57b0fb34a]Vendaikka Kulambu

Required Items :

Lady’s Finger (Smaller in size) 5 to 6
Tamarind Juice : small lemon size
Salt
hing

For Grinding:

Coconut Threads: 3 tbsp
Onion: 1/2 (If it is big)
Cumin Seeds: 1/2 tsp
Garlic: 3 pips
Sambar Powder: 1 tbsp
Red chilli: 1

Seasonings:

Urad dal,Mustard seeds,fenugreek seeds : 1/2 tsp

Method:

Cut the edges of LF and divide it into two pieces.
Chop the onion roughly.
Grind the onions, coconut threads, cumin seeds, garlic,red chilly and sambar powder into a fine paste.
Soak the tamarind in water and make the tamarind juice.
In the tamarind juice, mix the grinded paste and stir well and salt, hing.
In a pan, pour oil and add the seasonings.
Now add the chopped lady’s finger and fry it until the raw smell of it goes.
Now add the tamarind juice-grinded mixture and allow it to boil.
After some 5 to 10 mns,open the pan check whether the lady’s finger is boiled.
If the gravy is too thick add some water and let it boil for another 2mns
Garnish it with coriander leaves.

This gravy tatses nicely for the next day.
[/tscii:b57b0fb34a]
Though it is a vegetarian curry,it tastes as like a fish curry.It goes well with chappati also.

kugan98

26th November 2009, 05:16 PM

Thanks NOV anneh for the recipe and tips.
Surely will try them out, minus the egg. :lol:
Thanks. Kugan98

kugan98

26th November 2009, 05:20 PM

Thanks Aarthii, do try out the dough nuts, when you have
the time.
I have to do some snacks in the evening, as it is school
holidays now.

I believe your ladies finger curry too is going to be
another super hit. Let me try first.
Thanks. Kugan98

Madhu Sree

26th November 2009, 06:49 PM

This recipe was given by NOV anna.
This is a vegetarian version.
I will also post my non-vegetarian version
for those who are interested.

NOV anneh's version.

For roti jala, use white flour, add water and mix well. Then add evaporated milk, yellow colouring & salt put it into a blender and blend well. Check the thickness of the batter.
When you make the roti jala on the pan, add some ghee with some pandan leaves. avalOthAn.

Serve with tomato and potato curry.

This is the roti jala mould:

http://img204.imageshack.us/img204/9365/rotijalamould.jpg

This is roti jala folded:

http://img204.imageshack.us/img204/2647/rotijala1.png

This one is gud... am gonna try this out... But oru doubt... White flour na maidhaavaa... :roll:

dev

26th November 2009, 09:44 PM

K, doughnut looks too tempting...:slurp: & thanks for the rasam recipe... soup,rasam ellam next week senju paarkiren...

Chinese 5 spice powder epdi seiyaradhunu therinja sollungalen...

kugan98

26th November 2009, 10:46 PM

Madhu vaanga. yes white flour is all purpose flour,
or maida mavu. Try and give us the feed back.
Thanks Madhu. Kugan98

kugan98

26th November 2009, 10:58 PM

Dev, thanks try pannitu next week give us the feed back.
To morrow I will be cooking the drumstick leaves erisseri.

Well Dev the 5 spice powder is nothing.
Its like our garam masala.
I will post how to do it.

The 5 spice powder is a spice mixture, made from fennel,
cloves, Szechuan peppercorns cinnamon and star anise.

5 spice powder:
2 tsp of Szechuan peppercorns
8 star anise pods
1 tsp ground cloves
1 tsp of cinnamon
1 tsp of fennel

Method:
toast the 2 tsp of pepper till a nice aroma comes.
grind them with the star anise.
now add in the ground cloves, cinnamon and fennel.
grind until the powder is evenly mixed.

you have to use it sparingly as the smell will be very strong.
Thanks. Kugan98

Selviem

27th November 2009, 02:19 AM

kugan,
thanks a lot. i am getting better now. yea as u said climate is changing. kids are also at home for 10 days.
roti jala , one of friend's mother she made. it is very tedious process, but very tasty. she made the pan cake. she arranges 2 to 3 pancakes, in that she is stuffing, veges or non-veges. and fold it, brush it with egg. then again shallow fry in the pan. it was very tasty.
pan cake procedure is same like urs.
need more of patience.

selvi

Selviem

27th November 2009, 02:20 AM

Aarthi,
so nice of u. i am fine here. thanks for ur vendakai curry. i will try. i will give u the feed back.
selvi

Selviem

27th November 2009, 02:21 AM

kugan,

for karthigai, i prepare pori, sweet appam, milagu roti.

afternoon, normal sambar, veges for lunch.

selvi

suvai

27th November 2009, 06:42 AM

hello nga kugan,
thank u so much for the murungai keerai rasam ...it looks very delicious....:-)

dev...roti jala ku....muruku mould la kooda pannalaam nu neenaikaren ;-) oru suggestion thaan!.....enaku murungai keerai romba pidikum dev....anupunga engalukum ilasaaana leaves;-)

selvi......hope u r feeling better nga......drink plenty liquids.....hot tea with ginger too......feel well!

nov ngov.....roti jala....looks very fascinating.....never have I seen or heard about such a dish....simple ingri yet looks amazing....if kugan had not posted the pictures i would not have even guessed how they make such a wonderful dish....thanks nga!

suvai

27th November 2009, 06:44 AM

selvi what is peper roti?

dev/selvi....ulunthu satham is tempting me ;-)

evolo recipes pottuteenga....time thaan ila try panna ....but will do so slowly....:-)

suvai

27th November 2009, 07:21 AM

kugan nga...oru super dosai milagai podi recipe podunga plzzz....;-)

Selviem

27th November 2009, 11:34 AM

duvai,
already i posted milagu roti in kugan thread 1. i will find the page and let u know. i am feeling better now.
thanks suvai
selvi

Selviem

27th November 2009, 11:35 AM

kugan,
mould for roti jala is available in tamil nadu. my friend told me. it comes in stainless steel, it contains only one hole. it looks like a cup with handle.
selvi

kugan98

27th November 2009, 12:44 PM

I am glad you are feeling better.
Selviem I have not heard stuffing in a roti jala.
Thats something new to me.
Yes that is lot of work to stuff and shallow fry.
Here in Malaysia, folded roti jala and chicken curry.
Thats it, people will enjoy it.

Adada Selviem, roti jala mouldukku 5 holes vachu irrukkudathu?
We will have to suggest I think, or maybe they made it to do
jelabis.
Thanks Selviem. Kugan98

kugan98

27th November 2009, 12:47 PM

Suvai nga nallave yosikiringga.
Why not can try the murukku ural.
Suvai nga try the ulunthu saatham, very nice.
I will soon post the podi for you.
Thanks. Kugan98

kugan98

27th November 2009, 01:10 PM

Dear Friends, I would like to wish all my Hub Friends
A Very Happy And Joyous Karthigai Deepa Perunaal.
May the lights shine in all your homes.
I pray to the Lord Murugan to bless each
and every one of my friends. Give them good health,
wealth and lots and lots of happiness.
Thanks Kugan98.

HAPPY KARTHIGAI

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kugan98

27th November 2009, 01:11 PM

[tscii]

KARTHIGAI SWEET AAPAM

Ingredients:

1 cup raw rice soaked for 3 hours
¾ cup of jaggery grated
1 ripe banana mashed well
½ a cup finely chopped coconut pieces
1 tsp cardamom powder
1 tbs of wheat flour
A pinch of baking powder
ghee

Method:
Grind the soaked rice to a fine paste.
Add the mashed banan, and grated jaggery and grind it,
to mix well.
The mixture will become more watery after adding the jaggery.
See that the consistency is like the idly batter.

Add the cardamom powder, the coconut pieces, wheat flour
and the baking powder. Mix well and keep aside for about 5 hours.
Heat a kuli panniyara chatty, pour ¼ tsp of ghee into the depressions.
Pour out the batter into the depressions. Allow to cook well on one side.
Now flip it over with a skewer and allow the other side to cook.
Remove when done. You can allow the ghee to drain on a tissue.
Offer to the Lord.

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http://img509.imageshack.us/img509/865/sweetaapam.jpg
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kugan98

27th November 2009, 01:15 PM

[tscii]

PORI URUNDAI

4 cups of pori ( this is made by dry frying the aval)
1 cup of jaggery grated
½ cup of pottukadalai
½ cup of coconut cut into small pieces and stir fried in ghee
1 tsp cardamom powder
¼ tsp of dried ginger powder

Method:
In a big bowl mix the pori, pottukadalai coconut pieces,
Cardamom powder and dried ginger powder.

In a wok, add in the jaggery and ½ cup of water.
Make a thick syrup. Check by pouring little syrup
in a cup of cold water, it should form a ball.

Remove from stove and add the pori mixture and mix well,
with a big wooden spoon.

When it is warm enough to hold, take the mixture and shape
into balls using a little rice flour.

My grandmother usually leaves it loose and would not shape it into a ball. She would say that is authentic karthigai pori.
I have done the same.

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sudha india

27th November 2009, 01:37 PM

hello

Evlo vidhamaana recipes ..... ellorum asathareenga. So nice of you all.

My son is down with viral fever for past one week. he is already underweight, thin. Now all the more ... like a skeleton.
He is choosy in food habits too. Eating is one thing he does not like.

Ellarum diet la irundhu weight lose panra indha kaalathla, can I ask you to post some drink or something which will help increase weight in a healthy way ?

Thanks a lot.

kugan98

27th November 2009, 02:10 PM

Sudha ma I am so sorry to hear about your son.
There are many weight gain drinks in the market.
Give some good vitamins to increase his appetite.

Sudha I would advise you to consult a doctor.
and follow his advise on what to feed your son.
Ask the doctor to monitor your son for sometime.
Pray to the almighty to ease all your troubles soon.
Hopefully your son will come back to his normal self.

I know how difficult it would be for you.
Take care Sudha. Kugan98

dev

27th November 2009, 02:11 PM

Suvai, epdi ippadi ellam yosikkireenga!!!... murukku press is def a good idea... try panni paarkiren...:) Murungai keerai thaane.... idho anuppiduren..;)

Selvi, TNla enga vaanginanga unga friend?... ketu solla mudiyuma?...

kugan98

27th November 2009, 02:12 PM

[tscii]

KADALAI URUNDAI

Ingredients:

2 cups of peanuts
1 ½ cups of jaggery grated
1 tsp cardamom powder

Method:
Dry roast the pea nuts till it gives a nice aroma.
Let it cool, rub with your palm and remove the skin.

Heat a pan add in the jaggery and ½ cup of water.
Boil on medium flame, till the syrup reaches a double thread consistency. ( pour little syrup in a cup of cold water.if it forms
a ball the syrup is ready.)
Remove the pan from the stove, mix in the grount nuts and cardamom powder. Allow to cool for a little while. Not cool very long. Your fingers should feel relatively hot.
Shape into balls using a little rice flour. This prevents the syrup
from sticking to your hands. It will harden when completely cool.

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dev

27th November 2009, 02:25 PM

Sudha, very sorry to hear this... If he likes milk, u can make some milkshakes,milk woth nuts powder(like badam milk etc)... also milk with dates is very healthy & tasty too...

Give him lots of soup...he might not gain weight drrinking soup but it'll def help regain his health faster...

dev

27th November 2009, 02:29 PM

K, thanks fo the 5 spice pwd recipe... sechw peppercorns thedanum inge... can we use this pwd to flavour fried rice?...do u think it's a good idea?...

kugan98

27th November 2009, 02:34 PM

[tscii]

ONION BRINJAL

Ingredients:

500 grms round brinjals
3 big onions
1 tsp chillie powder
1 tsp garlic paste
1 tsp ginger paste
½ a cup of low fat milk or coconut milk
Salt to taste
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
Oil

Method:
Boil the onions in little water, then puree.
Cut the brinjals into wedges.
Shallow fry them in oil, keep aside.
Heat a wok with 1 tsp of oil, add in the mustard seeds.
Add in the curry leaves, ginger, garlic paste fry.
Now add in the onion puree, chillie powder and tumeric powder.
Cook for few minutes, add in the milk and salt.
Let it simmer till the gravy becomes thick.
Add in the brinjals, and simmer for a minute.
Remove and serve with roti or rice.

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sudha india

27th November 2009, 02:41 PM

Thanks Kugan and Dev...
You have to see for yourself..... appothan en kashtam puriyum. Malaiyai katti izhuthudalaam, than giving him food. Mmmmmm

kugan98

27th November 2009, 03:00 PM

Dev, you can use our black pepper.
You have to use very little for seasoning.
Thanks. Kugan98

Aarthii

27th November 2009, 04:41 PM

Kuganka,thanks for the karthigai deepam pooja recipes.Definitley it is going to be very heplful for me.

Thanks a lot kuganka.

Aarthii

27th November 2009, 04:43 PM

Sudhaka,give ur son every night one cup of warm milk with two teaspoons of honey.It will increase his body weight.As well as both milk and honey are good for health.

NOV

27th November 2009, 04:54 PM

Selviem I have not heard stuffing in a roti jala.
Thats something new to me.Not really. Very common during Musllim fasting month. All kinds of stuffing, like potato, mixed vege and sardine.
But its not fried after that tho. :roll:

Suvai nga nallave yosikiringga.
Why not can try the murukku ural.Not a good idea. The mixture will seep around the edges, thus destroying the shape.

The best method is to use a can and punch some holes in it.

Oh yeah, make sure you leave the mixture to rest at least 1 hour before you start making the roti jalas. You can leave overnight in the fridge too and then the rotis turn out beautifully.

dev

27th November 2009, 05:10 PM

K, appo I can omit pepper in the masala & add it later... senju paarkiren... 5 spice pwd use pannura maadhiri verai edhavadhu recipes irundha post pannunga...

dev

27th November 2009, 05:13 PM

Suvai nga nallave yosikiringga.
Why not can try the murukku ural.Not a good idea. The mixture will seep around the edges, thus destroying the shape.

The best method is to use a can and punch some holes in it.

Oh yeah, make sure you leave the mixture to rest at least 1 hour before you start making the roti jalas. You can leave overnight in the fridge too and then the rotis turn out beautifully.

sandhosama irundhen ippadi oru easy option irukunnu... ipadi solliteengle...:(

& thanks for the tip...oru doubt... fridgela vechaal appadiye cool battera use pannalaama or should we bring it to room temperature before making the pancakes?...

suvai

28th November 2009, 09:25 AM

hello kugan nga!!
Thank you for your kind Karthigai Wishes & I take this to wish you & yours as well as friends on here.

kugan nga...appam recipe soft ah varungala?

nov nga....how can it seap thru the sides if you pour the batter to 3/4 level in the mould? More over one is not going to use press mould to it becoz the batter is not thick but semi watery.

amaam nov ngov ....engey ongala kaanom nethiki pp la ? :mrgreen:

suvai

28th November 2009, 09:30 AM

sudha nga.....sorry to hear that your son gives you trouble to eat. Well....you can try feeding him little little at intervals instead of one big meal. Tiffin varieties pidikuma? everyday make somthing new & let the presentation be attractive....kids love it....thinam oru surprise pannunga.
Sathu maavu kanji even if he takes say about 4 Tblspn is pretty good too....I know it can be difficult when your kid doesnt eat....but konjam vilaiyaatu kaamichi/stories padichi/paatu paadi/epadiyaavathu ooti vitudunga.
Good luck nga!

suvai

28th November 2009, 09:33 AM

dev.....apadi ethuvum sari varalai na nov & kugan suggest panna maathri tin use pannunga...;-)

ksen

28th November 2009, 10:40 AM

...I know it can be difficult when you kid doesnt eat....but konjam vilaiyaatu kaamichi/stories padichi/paatu paadi/epadiyaavathu ooti vitudunga.
Good luck nga!

:rotfl3: ( I am imagining Sudha doing this :lol: )

kugan98

28th November 2009, 12:19 PM

Suvai, the addition of banana, baking powder
and 5 hours of fermentation will yeild soft sweet aapams.
You can even keep it longer if you like.
Thanks. Kugan98.

kugan98

28th November 2009, 12:21 PM

[tscii]AArthii I completely forgot about your request for
filter coffee. Here it is, enjoy.
Kugan98.

FILTER COFFEE

Ingredients:

2 heaped tbs of coffee powder
2 cups of boiling fresh milk
¾ cup of boiling hot water
2 tsps of sugar.

Method:
Remove the lid and umbrella.
Put the 2 tbs of coffee in the upper compartment.
Press with the umbrella.
Gently pour the boiling water over the umbrella in the top container.

The decoction will collect into the lower container.
In a tumbler pour up to ¾ level hot milk.
Add decocotion with constant stirring to make coffee to suit your liking,
mild or strong. Add in 1 tsp of the sugar. (more if you like)
Swish the coffee between the tumbler and the davaraa.
You will get delicious foam on the top.
Sip and enjoy the steaming coffee.

[html:51063c3d3b]
http://img689.imageshack.us/img689/9566/filtercoffee3.jpg
[/html:51063c3d3b]

kugan98

28th November 2009, 12:48 PM

[tscii]The picture might look like keerai poriyal.
The taste is different.
Thanks Kugan98.

DRUMSTICK LEAVES ERISSERI

Ingredients:

2 cups of tender drumstick leaves
¼ cup moong dal boiled well
2 tbs grated coconut dry roast until golden colour
Salt to taste

To Grind to a fine paste:
½ cup grated coconut
2 dried red chillies
1 green chillie
1 tsp cumin seeds
¼ tsp tumeric powder

To Season:
1 tsp mustard seeds
1 tsp urad dal
2 dry red chillies broken
1 sprig curry leaves
1 tbs coconut oil

Method:
Heat a wok with the oil, add in the seasonings.
Stir well add in the ground paste.
Saute well for 2 minutes.
Add in the cooked moong dal. Mix well.
Now add in the tender drumstic leaves.
Mix well , cover and cook for about 3 minutes.
(add little water if you think its needed for the leaves to cook)
When the leaves are cooked, sprinkle the roasted coconut.
Stir well and remove. Serve with rice.

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dev

28th November 2009, 12:55 PM

dev

28th November 2009, 12:58 PM

erisseri recipe sounds interesting..; will try it...:)

kugan98

28th November 2009, 01:32 PM

[tscii] Here is a Potato Tomato Curry

POTATO TOMATO CURRY

Ingredients:
300 grms potatoes half boiled and cut into chunks.
300 grms tomatoes cut into wedges
1 cup coconut milk
2 cups of water ( more or less )
2 sprigs curry leaves
10 small shallots
1 tomato chopped fine
Little coriander leaves for garnishing
Salt to taste
2 tbs ghee or oil

To make a paste:
1 large onion
2 green chillies
10 cashew nuts
10 mint leaves
5 garlic pods
1 inch ginger
1 tsp poppy seeds

To roast and powder:
½ tsp black pepper
½ tsp cumin seeds
½ tsp aniseeds
1 ½ tbs coriander seeds
8 dry red chillies
2 cardamoms
1 inch cinnamon stick.
½ tsp tumeric powder

2 tbs fresh curds.

Method:
Heat a pot with the ghee. Sauté the small onions and curry leaves.
Add in the chopped tomatoes and cook till mushy.
Now add in the ground paste and cook till oil separates.
Add in the water and the potatoes, let it boil for 5 minutes.
Add salt and the tomato wedges. Cook for another minute.
Now add in the roasted powder, and coconut milk.
Cook for another 3 minutes.
Add in the well beaten fresh curds.
Turn off the heat, garnish with the coriander leaves.
Serve with rice, ghee rice chappathis or roti jala.

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Madhu Sree

28th November 2009, 04:49 PM

Selviem

28th November 2009, 05:16 PM

kugan,

so many receipes. thalai soothuthu. thanks for karithigai receipes. will try ur appam this time.
thanks for the wishes too.

selvi

Selviem

28th November 2009, 05:16 PM

dev,
i will ask my friend and let u know.

selvi

suvai

28th November 2009, 06:43 PM

sudha nga.....sorry to hear that you son gives you trouble to eat. Well....you can try feeding him little little at intervals instead of one big meal. Tiffin varieties pidikuma? everyday make somthing new & let the presentation be attractive....kids love it....thinam oru surprise pannunga.
Sathu maavu kanji even if he takes say about 4 Tblspn is pretty good too....I know it can be difficult when you kid doesnt eat....but konjam vilaiyaatu kaamichi/stories padichi/paatu paadi/epadiyaavathu ooti vitudunga.
Good luck nga!

Suvai, Sudha's son collge pora paiyan...:|

:oops: :oops: :oops: enakenna theriyum dev....etho saapidamaatengaraan nu padichathila.....thought he wld be a small kid.......my apologies to sudha nga.....

ksen/madhushree.....neenga sirikarathai paartha ongalukum therinji iruku vishayam ngrathu puriyuthu ...haha

anyways......sudha nga....I am sure you would have surely taken him to a doctor.....hope he listens to you & the doc for his own health sake...

suvai

28th November 2009, 06:49 PM

kugan nga.....i will surely try the appam & let u know ;-)

dev....thanks for letting me know about sudha's son...ilaati naan paatuku.....suggestions koduthukitey irunthu irupen....just was worried that he wasnt eating ......athaan...:-)

glad i made a few laugh atleast :mrgreen:

selvi..... will search for the milagu satham on this thread...thank u

suvai

28th November 2009, 06:50 PM

kugan nga......yr eriseri try pannitu solaren ;-)

kugan98

28th November 2009, 07:48 PM

Suvai nga here is Selviems milagu roti.

Milagu Roti
===========
Idli Rice - 1 cup
Soak rice for 4 hours, then grind it with the reqired salt in the mixier without water. Just sprinkle water whenever needed. Grind the batter to a smooth paste. Now remove it from the mixier, add to it coarsely ground Black pepper and jeera - 1 tsp , freshly grated coconut - 3 tblsp. Mix the batter with the hand, the consistency of the batter will be softer than the chapathi dough. (If u feel it is slightly loose, then keep in the fridge for 2 hours, so that it will become little tight. ). Keep kadai with oil in the gas , to deep fry the roti. Grease a plastic sheet, take a lime size batter and spread it on the sheet, flaten the roti to 1 cm thickness, then deep fry in the hot oil. It will come fluffy like puris, then turn it to the otherside. fry it for 2 minutes, then u can remove from the fire. For this kara chutney is the side dish.
This will not be spicy, coz of pepper-jeera this is good for digestion. This can also be a starter for the parties.
Plz try and let me know how it is.

Note : This recipe was in Kugan' Kitchen !
It was in page 31.
Thanks. Kugan98

suvai

28th November 2009, 08:38 PM

kugan ....thank u so much for kindly re posting selvis milagu roti....:-)

dev

28th November 2009, 09:03 PM

Suvai, freeya vidunga...;) :lol:

suvai

28th November 2009, 09:05 PM

dev......saapitaacha? enna saapiteenga nite dinner?

dev

28th November 2009, 09:12 PM

inniku dosai & Aarthii's thideer kurma... sooper combination...:slurp:

Thanks for the recipe Aarthi... very easy to make & tasty too...:)

suvai

28th November 2009, 09:13 PM

oh apadeengalaa? apo kandipa naanum try pannidaren...maybe i will change my menu for sunday ;-)

dev

28th November 2009, 09:15 PM

Aarthii says it'll taste good with idli & chapathi... so the choice is urs... I was in no mood to make chapathis today...so tried with dosai...

dev

28th November 2009, 09:16 PM

Suvai, try the onion-tomato puli kulambu...it was very tasty...

kugan98

28th November 2009, 09:33 PM

[tscii]

AVRAKKAI MASALA PORIYAL

Ingredients:
300 0 grms broad beans (avrakkai) cut into ½ inch in length
4 shallots sliced
2 pips garlic smashed
1 tsp ginger paste
2 green chillies sliced
1 small tomato chopped
1 tbs meat curry powder
¼ tsp tumeric powder
1 tbs fresh curds

Seasonings:
2 tsp of oil
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
1 small piece cinnamon
2 cardamom pods

Method:
Heat oil in a wok, add in the seasoning ingredients:
Stir well, add in the smashed garlic, sliced shallots.
Sauté well, add in the chopped tomato , ginger and cook till mushy.

Add in the cut broad beans, green chillies, meat curry powder and
tumeric powder . Add salt , sprinkle little water, stir well.
Cover and cook on low flame for few minutes.
Remove cover, stir nicely, add the curds and mix well.
Remove and serve as side dish for rice.

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Selviem

29th November 2009, 02:37 AM

kugan,
thanks for posting my milagu roti receipe from thread 1. suvai can try it.

selvi

Selviem

29th November 2009, 02:38 AM

suvai,
try milagu roti. u can have it with kara chutney. or else u can have it simply.

selvi

Selviem

29th November 2009, 02:39 AM

dev, suvai,

aarthi's theedir kuruma is very tasty and very to prepare. it goes with idli, chapathi, dosa, puri, idiyappam, appam.

it become our family favourite kuruma.

selvi

kugan98

29th November 2009, 08:38 AM

Dear Friends I read this article in a message.
I thought it will be useful to all of us.
Thanks to ' Swami Ramdev for the article on the
Nutritional benefits of sprouts"
thanks. kugan98

Sprouts are full of nutrition and the best source of a balanced food. Sprouts are alkaline in nature and hence improve the health in many respects. They are helpful in complete purification of the body and also improves the disease fighting capacity of the body. Sprouts also increase the nutritiounal value of food.

In order to maintain good health, 80% of the food should be alkaline and 20% should be acidic, which should necessarily include raw food and sprouts in good quantity. Sprouts are best medicine for the body. Sprouts are the germinated seeds of lentils or grains, and this germination process gives a lot of beneficial qualities for health.

Why are sprouts essential?

In the present life style, food habits are changing fast and in an unnatural way. This has a bad impact on our health. The main reason for most of the diseases is wrong food habits, life style and negative thinking. Sprouts are the best solution for improving wrong food habits. The use of sprouts as a part of daily food fulfills the need for alkaline and acidic food requirement, which is important for maintaining good health.

Use of Sprouts

Any healthy or unhealthy person can eat sprouts but the quantity should be less in the beginning and they should be chewed properly. Cucumber, tomato, green chillies, coriander and lemon can be added to enhance the taste and also make it more nutritious. Sprouts are the germinated seeds of lentils or grains, and this germination process gives lot of beneficial qualities for health. If an ill person consumes raw foods then he or she can overcome health related problems very easily. If a healthy person eats sprouts regularly then he or she can prevent several diseases and also improve their health.

All grains cannot be sprouted. Sunflower, pulses, kidney bean, gram, soybean, fenugreek, and wheat seeds can be sprouted. These sprouts can be taken after consultation with doctor or an expert.

At the time of sprouting wheat, special care should be taken to avoid fungus formation. Use a glass jar to make wheat sprouts or some other special sprout makers that are available in the market and put it under the sun in the morning.

Benefits of Sprouts

* Sprouts are natural, fresh and a complete food. They are easily digestible, they control weight and are tasty, besides being nutritious.
* Some sprouts have more vitamin C, iron, riboflavin, niacin, and phosphorous. Therefore it is a good source of vitamins and minerals.
* The non-nutritional elements reduce after sprouting.
* The starch found in sprouts converts into glucose, fructose and maltose. It not only enhances taste but also improves the digestion. The process of sprouting is slower in lentils when compared to grains.
* Sprouts reach the different organs of the body quickly and give instant energy.
* Sprouts are nutritious for the body in a natural way.
* Sprouts are a complete food and free from adulteration.
* The body gets necessary nutrition from sprouts.
* Sprouts help alcohol addicts to get rid of this problem.
* Sprouts should be taken raw as boiling, cooking or roasting destroys its nutrition value. However, it can be steam cooked. Old people, who cannot chew sprouts, should grind it and eat the paste. This will not reduce the nutritional value of sprouts.
* Sprouts of kidney beans, fenugreek, gram and other grains can be made in a glass jar or damp cloth. Wash the grains or lentils thoroughly in water at least three to four times. Remove the bad seeds and place the good ones in a glass jar and fill it with four times water. Soak overnight, and spread on a cotton cloth, tie it nicely and keep it aside. During summer season, sprinkle cold water on the sprout bag prepared in this manner to retain the moisture. Sprouts appear the next morning. The sprouting process takes more time during winter season than summer season. Sprinkle water inside the jar also at regular intervals.
* Do not store the sprouts for many days. Use fresh sprouts and wash it once in water before eating.
* The seeds, grains or lentils chosen for making sprouts should be fresh, new, clean, and free from chemicals. Some seeds cannot be sprouted during this process. Select and remove the unhealthy seeds.

Best seeds suitable for sprouting:

* Kidney beans can be easily sprouted. They contain vitamin A, E and C.
* Fenugreek has a strong and bitter taste. It has curative power. It is used in the treatment of diabetes and arthritis.
* Gram is sprouted since ancient times. It provides vitamins, protein and minerals. Sprouts are like nectar. Eat them raw to improve your health.

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NOV

29th November 2009, 03:49 PM

oru doubt... fridgela vechaal appadiye cool battera use pannalaama or should we bring it to room temperature before making the pancakes?...straight from the fridge.
in fact it yields better results when the batter the cold, ie it doesnt spread when poured over the pan.

nov nga....how can it seap thru the sides if you pour the batter to 3/4 level in the mould? More over one is not going to use press mould to it becoz the batter is not thick but semi watery.not from the top S, but from the bottom...

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amaam nov ngov ....engey ongala kaanom nethiki pp la ? guests at home.. adhaan :D

ksen

29th November 2009, 11:17 PM

ksen/madhushree.....neenga sirikarathai paartha ongalukum therinji iruku vishayam ngrathu puriyuthu ...haha

anyways......sudha nga....I am sure you would have surely taken him to a doctor.....hope he listens to you & the doc for his own health sake...

:D No probs Suvai nga - Ellaaraiyum ippadi EmaatharadhE Sudhakku vElai :noteeth: First oru round avanga descriptionsai vechu ellaarum Emaandhu pOiyirukkOm - Sudha's son has finished his PG and has been working for the last one year :D - I should have explained before laughing :oops: :D

suvai

30th November 2009, 01:55 AM

kugan/selvi/dev.....yesterday made selvi's urundai kuzhambu......kugans bitter gourd theeyal & keerai vadai.....elaamey.....superb o superbbbb ah vanthichi......

Aarthi...today I made your thidir kurma.....veryyy different taste & it went well with chapathi.....thanks to you & yr mom.

kugan....appam konjama try pannen......it was really soft & came out well....family wanted more...so will make more next weekend ;-) thank u nga! like u said the appam was soft...:-)also thank u so very much for the information given on sprouts. I am sure we all will add more sprouts to our diet ;-)

dev amma kita ketu kongu special rasam recipe onnu podungalen plz! & thank u

suvai

30th November 2009, 02:00 AM

nov ngov....I have a muruku mould like the one shown on picture....but I also have one that has the mould welded directly to the container....& that will not have any leak of the maavu....I meant those ones!...

guest ngalaaaa??? apo neraiya samaiyal saapaadu nu sollunga onga veetila!!!!.....menu kandipa share pannunga engalukum.... :mrgreen:
kugan...dev....naan ellaam onga veetuku vanthaa kaanama poiduveengala?..:rotfl:

suvai

30th November 2009, 02:02 AM

ksen....no worries!!!....nga....;-)

share your special recipes with us too when u have the time....:-)

kugan98

30th November 2009, 08:36 AM

Suvai nga, thanks for your kind remarks, comments,
and nice feed backs.

Nalla NOV annaneh madakkitingga.
Paavam engga annan.

Suvai nga I forgot about your dosai podi.
Itho poduren.
We always have stock in our house.
Thanks Suvai. Take care. Kugan98.

kugan98

30th November 2009, 08:40 AM

Aarthii ma, ungga kurma vum, onion tomato curry yum,
kodi katti parakkuthu. Congrats, I am very very happy.

Innum neraiya recipe podungga.
take care . Kugan98

kugan98

30th November 2009, 08:43 AM

IDLI MILAGAI PODI

Ingredients:
a cup of skinless urad dal
1 tsp of coriander seeds
2 tsp of channa dal
15 dried chillies
Tamarind a gooseberry size
2 sprigs of curry leaves
1 tsp of salt or to taste
tsp asafetida powder
Oil

Method:
Use 1 tsp of oil and dry roast all the ingredients, except
Salt and tamarind. When it is cool, now add the tamarind and
Salt and grind in a dry grinder to a coarse powder.
Let it cool and store in a dry bottle.
Serve with dosa or idli with gingerly oil or a dollop of ghee.

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suvai

30th November 2009, 08:48 AM

"Nalla NOV annaneh madakkitingga.
Paavam engga annan."

good morning!!!
kugan nga.................nov ngov ......namma ellaarum varom nu hint panni parthen avolo thaan...i am positive he is an excellent host...;-)

thank u kugan for the idly podi recipe....i knew u wld make it different...i never add corriander & tamarind to it...more over proportions um different...will surely try it & let u know nga....:-)
have a good week!!

kugan98

30th November 2009, 08:50 AM

[tscii:52299c1574][/tscii:52299c1574] Another method, this was given by a Brahmin mamee.

Idli Dosai Podi

ingredients

30 grms of well dried destalked Red chillies.
1/2 cup kadalai paruppu
1/2 cup uzhutham paruppu
A small piece of katti perungayam.
(Hard perungayam has more aroma than the powder)
Salt to taste
A tsp of Oil.

1. Heat a wok and dry roast the kadalai paruppu and uzhutham paruppu seperately until deep brown... take care not to over or under fry.. Remove them in a plate to cool

2. Now add oil in the same wok and roast the piece of perungayam. Remove soon and keep aside.

3. In the same oil fry the red chillies, taking care not to burn them, in a low flame till the colour changes and its aroma comes out….Add salt and mix. Remove the chillies from the wok

4. Cool the roasted ingredients and powder altogether in a mixie. Some prefer it a little coarse and some like it too powdery. Choice is yours

Note: If you like the flavours of ellu, roast 4 tsps of ellu separately after the paruppus, and grind together with the other ingredients. If ellu is used, add a bit of vellam as well to remove the slight bitterness of the ellu. The vellam also goes into the mixie to be powdered!

suvai

30th November 2009, 08:54 AM

hmmmm interesting that the lady adds kadalai parupu....the recipe that i have is only uluntham parupu/red milagaai/perungayam & salt.....for variation i sometimes add little ellu just for aroma.......will surely try this maamee's method too & let u know kugan nga!

kugan98

30th November 2009, 09:00 AM

Thanks Suvai nga for the instant reply.
I have tried her method.
It turned well too.

I made kovakai (tindora) poriyal for lunch.
I will post the recipe.
If any one has different method, do please post.
Thanks. Kugan98

suvai

30th November 2009, 09:04 AM

enaku romba pidikum kovaikaai.....naan verum vathakal/ thengai pottu regular poriyal? vengayam kothamalli araichi pottu vathakal/ ipadi ennenna mix & match thaan namma kitchen la :rotfl: :rotfl:

kugan98

30th November 2009, 09:59 AM

[tscii]

KOVAKAI PORIYAL

Ingredients:
300 grms kovakai cut into slices.
¾ tsp chilly powder
¼ tsp of tumeric powder
¼ tsp of tamarind paste
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
1 tbs oil

Method:
Heat a wok with the oil, add in the mustard seeds and urad dal.
Let it splutter, add in the curry leaves.
Now add in the sliced kovakai, and fry nicely in the oil.
Add in the chillie powder, tumeric powder, tamarind paste,
and salt.
Mix nicely and sauté for about 5 minutes.
When the poriyal turns slightly brown, it is ready.
Serve with steaming rice as side dish.

Note: you can even cut each kovakai into 4 vertically.

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kugan98

30th November 2009, 10:05 AM

Thanks Suvai nga, let me try your method too.
Thanks. Kugan98

dev

30th November 2009, 10:07 AM

Suvai, kongu spl rasamnu edhuvum irukaanu theriyalai...I'll ask amma & post her rasa podi & rasam recipe soon...:)

dev

30th November 2009, 10:09 AM

K, I make the usual poriyal(similar to brinjal-pototo poriyal) with kovakkai... sometimes I add lil garam masala pwd when adding coconut & it gives a very nice flavour.... aprom usual poriyalave slow flamela vechu rombe neram vege brown aagura varai vathakinaal adhu kovakkai vadhakkal...hehehe...

I tried another recipe from Mallika Badrinath's book sometime back...diffa irundhichu... paarthu post pannuren...

U can chop kovakkai into thin rounds and deep fry in oil till crisp...add salt, chilly pwd & toss...nalla rukkum... or u can mix salt, chilly pwd, hing,turmeric....mix & after 5 mins add some besam flour...mix & then fry...

Kovakkai thayir patchadi will be good...

avalo thaan enakku therinja kovakkai recipes...:)

dev

30th November 2009, 10:16 AM

naalaiku Kugan's bittergourd theeyal thaan inge... :) & maybe drumstick leaves rasam...:slurp:

Aarthii

30th November 2009, 10:42 AM

Dear all,

Two daysla evalo converstions :!: .Inga N/w pblm nala system connect aagala.So athaan Forum browse panna mudiyala.But now etho oru luckla work aaguthu.Cooking is going on,so in btw cooking unga ellrodavum chat pannidalamnu pannaren. :)

Aarthii

30th November 2009, 10:45 AM

Dev thanks for that u have tried the recipe.Am very happy that u liked the kuruma.

As well u had given the tip that we can have it with dosa also.I had it with only idlies and chappati.Now am gonna to make it with dosa also.Thanks dev.

Aarthii

30th November 2009, 10:47 AM

Aarthi...today I made your thidir kurma.....veryyy different taste & it went well with chapathi.....thanks to you & yr mom.

Suvaika,thanks for trying out the recipe.Am very happy that u liked the kuruma.Thanks suvaika.

Aarthii

30th November 2009, 10:51 AM

Aarthii ma, ungga kurma vum, onion tomato curry yum,
kodi katti parakkuthu. Congrats, I am very very happy.

Innum neraiya recipe podungga.
take care . Kugan98

Thanks kuganka for ur hearty wishes.Its all becoz of u only.

U r the first teacher for me in my cooking lessons.Thanks a lot kuganka.

Kuganka,Ennake forum padikaracha namba mudiyala,namma recipe ellarukum pidichu irukenu,ore aachiriyam :o .I read each and every post twice to chk whether it is a dream or not-nu.
I have to thank my chitti for teaching me the kuruma recipe.

Aarthii

30th November 2009, 11:01 AM

Dev tried ur kitchadi recipe yesterday.Nice taste dev.My lil prince entha vegetableum waste pannama nalla sapittan.Am so happy :D

Thanks dev for giving us the recipe and thanks kuganka for posting it with a snap.

Aarthii

30th November 2009, 11:02 AM

kuganka,thanks for the filter coffee as well as all the recipes.

Thanks a lot kuganka for the filter coffee

dev

30th November 2009, 02:30 PM

Aarthii, glad ur lil one liked the kitchidi rice...:) Not sure how old ur kid is... mine is a yr old... to make her eat vegs, I used to steam cook carrots,potatoes cut into fingers, beans of the same length, corn cobs cut into small rounds etc... cook it with a lil salt & just keep it in a plate...t's like finger food for her & vilayaadum podhu appadiye onnu onna saapitiduva...I started this when she was around 7 months & now she loves her veggies... even on days when she doesn't want food, I just steam a whole carrot & she'll eat it all... try panni paarunga...

sudha india

30th November 2009, 02:44 PM

Hi Kugan

Today I made kovaika poriyal for lunch.

The method is the same as mentioned by you.
Deletion - tamrind paste
Addition - a teaspoon of dhania powder.

sudha india

30th November 2009, 02:47 PM

Kugan,

Filter coffee recipe parthen. We always make only filter coffee at home, for decades.

I never use the umbrella given with the filter. I feel without the umbrella you get better, and more decoction.

dev

30th November 2009, 05:40 PM

Sudha maami, adhu epdi seiveenga?... coffee powderaa nalla pres panni vititu melai hot water oothidanuma?... aamam oru velai idhanaala thaan unga coffee cofftea-a irukko???!!!...:lol:

Naan ippo last 2 weekla thaan coffee pote palaginen... :oops: I just hate the smell of coffee...

sudha india

30th November 2009, 06:03 PM

Dev, adhennamo coffee and tea silar potta nalla irukku silarukku varadhe illainu solranga. Enakku idhu puriyave illai. But my coffee will be super. But epdi tea pottalum nallaave varadhu.

I put the required coffee powder and will not press. Just put the powder and pour boiling water to it. There will be bubbles when the water goes a bit down and I pour more water and close the filter.

Good coffee depends on the powder also.

100% pure coffee will not be strong and you need more dicoction to get the right strength and colour.

My uncle was working as factory manager in one of the coffee plant. he used to say that a blend of 85% pure coffee and 15% chicory will give you a super coffee, and thats true.

I get the coffee powder from Coffee day with the above blend.

Another idea is, get 1/4 kg of the available coffee powder from shop (Green label which has more chicory) and also get pure coffee powder like Narasus, etc. and mix both.

// Dev, andha Cofftea kadhai was only for Ganesh. I ran out of coffee powder and tried to put tea. I put a tea bag in hot milk. The tea was horrible. Naanum unga kitta maatikitten//

kugan98

30th November 2009, 07:05 PM

Dev, thanks for the many ways to cook kovakai.
Inumeh asathida ventiyathu thaan.
Thanks Dev, nallaikku dish try pannittu sollungga.

Aarthii's little prince is two years old handsome guy.

Thanks. Kugan98

kugan98

30th November 2009, 07:13 PM

Sudha thanks for all your nice comments.
I too at times just add in mixed masala powder
minus the tamarind.

Appo coffeekku umbrella vendanu sollerengga.?
try panni pakiren.
I use Narasus coffee from India.
Every relative who comes from India will bring me a packet.

When I am in the mood I will make filter coffee.
Other wise just mix in a coffee pot.
I am coffee crazy.
Thanks. Kugan98

kugan98

30th November 2009, 07:17 PM

Aarthii ma, thanks for all the nice posts and comments.
Take your time. I was wondering why you are not
in the thread.
Thank your chitti for her recipes, also try to get more of
her favourite recipes.
Take care, my love to your prince.
Kugan98

sudha india

30th November 2009, 07:43 PM

Ya, Kugan. I have never used the umbrella. Adhu thevai illai.

Is your coffee powder with chicory or is it a pure coffee ? try with little chicory mix. the coffee will get stronger.

dev

30th November 2009, 09:28 PM

Sudha, try panni paarkiren unga coffee making tips ellam...Thanks a lot...:) Inga enna coffee mixnu theriyalai... paarkanum...

ksen

30th November 2009, 10:45 PM

Dev - namma Dr.Latha says, if you cannot give up coffee, at least don't use chicory. Pure coffee colour varaadhu, but taste will be good. Narasus also has pure coffee instant. If you add 1/4 tsp along with your decoction, you get super coffee, even if the decoction is not fresh.

Selviem

30th November 2009, 11:49 PM

hi friends,

here we had holidays for EID . so i had guests for all four days. athukula ethanai conversations and receipes. all are very interesting. kovakai receipe is different, i never used tamarind, i have to try with tamarind next time.

Also, for filter coffee, i will not use umbrella, i use thin dhoti cloth, u get nice decoction. also i use coffee day powder. i bring from india and store it in the freezer.

selvi

Selviem

30th November 2009, 11:50 PM

suvai,

thanks for trying paruppu urundai kulambu.

i have a small onion theeyal receipe, which was given by one mamee. if u want i can post it.

selvi

Selviem

30th November 2009, 11:52 PM

Aarthi,

i made ur theedir kuruma for the guest with idiyappam, everybody liked it. they took receipe from me.

thanks aarthi.

selvi

Selviem

30th November 2009, 11:52 PM

Aarthi,

i tried ur brinjal in the grill, we liked it. we had it with chapathi and steam rice.

thanks aarthi. post some more receipes.

selvi

suvai

1st December 2009, 06:55 AM

sudha nga & ladies...hello to all!
coffee umbrella??? what is that? I wouldnt know becoz i dont drink coffee & inga coffee na instant thaan.
Naan semma tea maker...;-) with tea leaves as well as the sachet ones...vaanga naan tea pottu tharen ongaluku sudha nga!;-)

selvi....thank u plz do post yr friends theeyal recipe too...:-)

kugan nga.....will try out both the versions of milagai podi.

dev nga...plz do post some rasam recipes & rasam powder measurements (kongu) thank u;-)

NOV

1st December 2009, 07:01 AM

mazhai season naala, ellaarum umbrella paththi pEsuraanga :lol:

the one at the extreme left is what they are refering to...

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suvai

1st December 2009, 07:05 AM

omg thank u nov ngov!!!!! in fact i wanted to ask u in pp what is coffee umbrella.....neenga pic pottuteenga :mrgreen: :mrgreen: Now i remember thank u thank u nga!!

kugan98

1st December 2009, 07:49 AM

Suvai nga, ungalai nenaichaal siriupu siripaa varuthu.
Umbrella pidichi coffee poduronu ninaichingalaa :lol:

Suvai oru joku thaan. Kovam onum illaiyeh.
Namma NOV annan ungalukku padam potutar.

Nichaiyama ungga tea kudikka varen.
Thanks Kugan98.

Aamma Suvai nga, athu enna pp.
Ennakkum konjam sollungga.

suvai

1st December 2009, 07:58 AM

Suvai nga, ungalai nenaichaal siriupu siripaa varuthu.
Umbrella pidichi coffee poduronu ninaichingalaa :lol:

:rotfl: :rotfl:

Suvai oru joku thaan. Kovam onum illaiyeh.

kovam na enaanga kugan???:mrgreen:

Nichaiyama ungga tea kudikka varen.
kandipaaaaaaa vaanga the door is always open nga ;-)

Aamma Suvai nga, athu enna pp.
Ennakkum konjam sollungga. :rotfl: :rotfl: :mrgreen:

athu nov ngov voda thread paattuku paatu = pp ;-)

NOV

1st December 2009, 08:38 AM

K, PP is a thread where friends get together and sing Anthakshari songs in competition. :)

http://tfmpage.mayyam.com/hub/viewtopic.php?t=1809&start=0

dev

1st December 2009, 09:45 AM

Ksen, ellorum coffee-a paththi ennanavo solreenga...onnum puriya maatengudhu... so far noone complained abt the coffee I make... so it should be bearable I guess... unga tips ellam try panni paarkuren... Appa drinks way too much coffee...maybe we should try pure coffee for him...:thinking:

sudha india

1st December 2009, 10:09 AM

Dear Suvai

Thank you. I like to take good tea. But definitely not prepared by me. Unga tea-kaga kaathirukken.

NOV, chance-e illai. Ellam pictorial presentation than.

dev

1st December 2009, 11:15 AM

K, innaiku menu change pannitten... pavakkai theeyal & drumstick leaves erisseri... rendum nalla vandhirukku... Thanks a lot for the recipes...:) Amma's pavakkai kulambu recipe is the same except that she add sugar towards the end of cooking...

Selviem

1st December 2009, 07:40 PM

friends,

wishing u a happy karthigai.

Selviem

1st December 2009, 07:41 PM

kugan,
made ur karthigai appam, came out nicely. thanks a lot. it was very tasty.

selvi

kugan98

2nd December 2009, 07:35 PM

Dev, glad that you liked the recipes.
Thanks for the feed backs.
How was karthigai celebrations?

Karthigai and pournami pooja kept me
busy for the two days.
Take care. Kugan98.

kugan98

2nd December 2009, 07:37 PM

Selviem, I am happy that the aapam came out nicely.
How did your day go.
Take care. Kugan98

kugan98

2nd December 2009, 07:49 PM

[tscii] A Malay friend of mine taught me how to do this roti Arab.
I do not know how the name came.
After making this bread, I had ideas of making my own
fusion breads. I will post later the recipe.
Here is the recipe for Roti Arab.

ROTI ARAB

Ingredients:
500 grms high protein flour
1 tsp salt
25 grms fine sugar
25 grms margarine
5 grms bread improver
5 grms bread softner
10 grms instand yeast
250 ml warm water or a little bit more

Method:
Mix the yeast with 10 grms sugar and 100 ml warm water.
Leave it aside for about 10 minutes until the mixture froths.

In a big bowl, add in the flour, salt, sugar, bread improver,
bread softner and margarine.
Mix the flour nicely add in the margarine and mix again.
Now add in the frothy yeast and add water little by little.
Knead nicely for about 10 minutes to a smooth dough.
Now cover the bowl with a cling wrap and leave aside
for the dough to double in size. It might take about ½ an hour.

Knead the dough again , divide the dough into balls,
each weighing about 120 grms each.
Again cover it and let it rise again.
Now flatten each ball into 2 cm in thickness.
Grease a baking tin and bake the roti at 210 degress centigrade,
For about 20 minutes or till cooked.
Brush the top of the roti with a little margarine.

Note: great when you dip into a good curry.

[html:5210157636]
http://img21.imageshack.us/img21/9871/img6290l.jpg
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kugan98

2nd December 2009, 08:17 PM

[tscii]
SWEET POTATO STEW

Ingredients:

300 grms of sweet potatoes cut into cubes
1 cup of coconut milk or low fat milk
1 cup water
100 grms of green peas (I did not have them)
1 onion chopped
3 pips garlice sliced
1 tbs ginger sliced
1 tbs red chillie paste
1 tsp lemon grass pounded into paste
1 lemon grass just smashed
2 tsp of oil
Salt to taste
Little basil leaves.

Method:
Heat oil in a wok, add in the smashed lemon grass.
Now add in the onions and sauté .
Now add in the sliced ginger, and garlic.
Stir nicely, add in the chillie paste and lemon grass paste.
Mix well till oil separates, add in 1 cup of water, add in the potato cubes.
Bring to a boil and cook on medium heat till the potatoes are cooked.

Now add few basil leaves , salt and the coconut milk.
Simmer the stew till it thickens a bit.
Now add in the remaining basil leaves, remove and serve.
You can add few drops of lime juice if preferred.

[html:623d616146]
http://img177.imageshack.us/img177/3339/thaisweetpotato.jpg
[/html:623d616146]

dev

2nd December 2009, 08:36 PM

K, karthigai celeb nothing spl... just lit lamps in the evening...:)

K, do u have a recipe for thaen mittai?... I just love thaen mittai but would like to have it without the color...health reasons thaan... wondering if it can be made at home!!!....

kugan98

2nd December 2009, 08:44 PM

I tried grilling veges.
I added thick rounds of carrots, potatoes. zucchini,
brinjals , onions and tomatoes.
F ew pips of smashed garlic.
Florets of cauliflower and broccoli.

In a baking dish, I spread out the veges.
I drizzled 1 tbs of olive oil.
sprinkled with pepper power, and fine salt.
Also sprinkled little oregano.

Grilled for about 15 minutes, till lightly brown.
Removed and sprinkled with coriander leaves.
Served hot to the children.

I should not have used the sliced tomatoes.
Cherry tomatoes would have been better.
Thanks, any other way to grill?
Kugan98

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Aarthii

3rd December 2009, 03:57 PM

Aarthii, glad ur lil one liked the kitchidi rice...:) Not sure how old ur kid is... try panni paarunga...

Dev,kuganka have answered u before me.My lil one is 2 years old.
He used to take veges dev,but restricted towards certain veges only.

I will try ur method.It sounds good.Thanks dev for sharing a nice idea.

Aarthii

3rd December 2009, 04:00 PM

Aarthi,

i tried ur brinjal in the grill, we liked it. we had it with chapathi and steam rice.
i made ur theedir kuruma for the guest with idiyappam, everybody liked it. they took receipe from me.selvi

Selvika,am very happy that u all liked the kuruma as well as the brinjal recipe.Thanks a lot.

For sure will try to post some more recipes selvika.

Aarthii

3rd December 2009, 04:03 PM

kuganka celebrated karthigai nicely with ur appam,peanut laddoos.Both turned out well.Thanks a lot for the recipes kuganka.

Thanks for the grilled veges as well as sweet potato stew.

kugan98

3rd December 2009, 05:44 PM

Dev, I have no idea about the mittai.
as usual I have mailed my aunty.
See what she replies.
Thanks. Kugan98

kugan98

3rd December 2009, 05:49 PM

Aarthii, I am very glad that the two recipes turned out well.
Also glad that you celebrated karthigai nicely.
What difference did you find, celebrating karthigai
in New Delhi.
Take care. Kugan98

suvai

4th December 2009, 07:47 AM

hello kugan nga!!
nalama?
very interesting "roti arab"
doubts about:
5 grms bread improver
5 grms bread softner
what are these nga?
thanks for the lovely recipes of the stew /grilled vegies/roti

kugan98

4th December 2009, 08:46 AM

Thanks Suvai nga for asking about the roti.

Bread improver
Bread improver adds texture and volume to the bread.

Bread softener
Bread softener keeps the bread soft and moist.

Suvai nga you can buy these in a cake shop or supermarkets.
you can make a bread without the two ingredients.
the bread will be a bit hard.
Thanks. Kugan98

suvai

4th December 2009, 09:09 AM

good morning nga kugan,
never heard of bread improver & softener....not sure what it is known here....will shop around.....thank u nga kugan!

suvai

4th December 2009, 09:16 AM

kugan nga did u give us the recipe for "Thai Fried Rice"? not sure...

would u by any chance have Calcutta Chinese - Chilly Paneer recipe??? irunthaa share pannunga plz ....thank u !!!

kugan98

4th December 2009, 09:18 AM

Suvai nga I will post a recipe for orange bread ,
which I did without using the two ingredients.
You can see the texture of the bread.
Its o.k to bake with out them.
Thanks. Kugan 98

Note: The improver will be in powder form.
The softner will be like like soft butter, white in colour.

sudha india

4th December 2009, 09:23 AM

Bread improver / softner -- ipdi ellam oru vishayam irukkaradhe enakku theriyaadhu :oops:

suvai

4th December 2009, 09:24 AM

kugan nga......kandipa podunga orange bread recipe & picture....;-)

engey dev kaanom.....vaanga rendu perum poi ezhupalaam avangalai :mrgreen: :mrgreen:

suvai

4th December 2009, 09:26 AM

vaanga sudha....good morning!....

naanum first time hearing about these two ingri's athaan keten kugan avangalai!!

sari neengalum vaanga enga kooda :mrgreen: :mrgreen:

suvai

4th December 2009, 09:30 AM

kugan chilly paneer recipe iruku page 10 Kugans first part la ;-) thank u

suvai

4th December 2009, 09:34 AM

i shld have said good nite long ago...but was browsing recipe sections .....
good nite kugan & sudha nga!

kugan98

4th December 2009, 09:38 AM

[tscii] ORANGE BREAD

Ingredients:
2 cups self rising flour
½ tsp salt
1 tsp of grated orange skin
¼ cup orange juice
1.5 tsp yeast
1 tbs sugar
½ cup warm water
Warm water to knead to a soft dough

Method:
Mix sugar, ½ cup of warm water and yeast together and leave aside
for about 10 minutes until the mixture froths.

Mix the flour, salt, orange skin, and orange juice.
Mix the flour well like bread crumbs.
Now add in the yeast mixture ( it should have frothed up)
Mix well with the flour.
Now add the warm water slowly, little by little, and knead
till you get a soft dough.

Place the dough in a greased bowl, covered with a cling wrap.
Keep it aside for about ½ an hour until the dough doubles in size.

Take the dough and knead well again, transfer the dough
to a greased loaf tin. Cover again with cling wrap.
Let it double in size again.

Now bake the the bread in a pre- heated oven at 200 C.
Bake for about 20 minutes until the crust turns golden brown.
Enjoy with orange marmalade.

[html:fbb5fbcf75]
http://img228.imageshack.us/img228/6853/orangebread.jpg
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suvai

4th December 2009, 09:49 AM

oh wow..ingris looks simple kandipa try panida vendiyathu thaanga kugan....;-)thank u

good nite!...& u have a good day!

kugan98

4th December 2009, 10:10 AM

[tscii]This is a very simple but tasty dessert.
Its served in our hotels here.
It should be served in a small bowl or ice cream cup.
My presentation is not good, all looks white.
Please try once and see. Kugan98

SAGO PUDDING

Ingredients:
6 cups of water
1 cup sago
2 tbs fresh milk or coconut milk
Pinch of salt

To Serve:
150 grms palm sugar or brown sugar
½ cup of water
1 ½ cups of coconut milk
2 strips of pandan leaves
Pinch of salt.

Method:

Bring the water to a fast boil, dribble in the sago slowly.
Stir and see that no lumps are formed. Boil for 5 minutes.
Turn off the heat, cover the pot with a tight lid, leave it
for about 10 minutes. The sago will be cooked in the heat,
and the sago will become clear.
Run cold water into the pot, stir then pour the contents into
a sieve, shake the sieve so that the water runs off.

Put the sago into a bowl, stir in the milk, add the salt.
The milk is to give a pearly white appearance.
Divide the sago into individual dessert dishes or moulds. Chill.

Put the brown sugar , water and pandan leaves into a pan.
Heat gently until the sugar melts.
Strain the syrup into a container.

Add little salt to the coconut milk, the milk should be at room temperature.

Serve the sago accompanied by the sugar syrup and coconut milk in separate small jugs.

[html:18addd7770]
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kugan98

4th December 2009, 12:14 PM

[tscii]

EGGLESS COFFEE CAKE

Ingredients:

2 cups self raising flour
2 tsp baking powder
A pinch of salt
1 tbs instant coffee granules
1 ¼ cup fine sugar
1 tsp coffee emulsion
½ cup vegetable oil
½ cup milk (more if needed)
1 tsp vanilla essence

Method:
Sieve the flour with the baking powder twice.
Mix all the dry ingredients together.

Add in the milk, coffee emulsion and oil, blend well with a spatula.
Just make sure there are no lumps.
Add in the vanilla essence. Mix well.
The mixture should be of pouring consistency.
Add more milk if needed.
Line a greased cake tin with parchment paper.

Preheat the oven. Bake at 180 degrees C till the cake is cooked.
Pierce a tooth pick at the centre of the cake.
If it comes out clean the cake is cooked.
It will take about 30 to 40 minutes.

[html:67732ea198]
http://img403.imageshack.us/img403/417/coffeecake.jpg
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dev

4th December 2009, 03:34 PM

Kugan, hope ur aunty gives us a recipe for the mittai...:)

Suvai, idho vanthitten... ponnuku cold & fever... adhaan vara mudiyalai...ippo parava illai... getting better...

Aarthii

4th December 2009, 03:59 PM

kuganka,orange bread looks too good.
Eggless coffee cake is also awesome.
Thanks for the sago pudding.It also looks good.

Orange cake ,I just feel like picking it and eating it.

In delhi cudn't find much difference outside on karthigai day.But inside home with riceflour i drew some small rangolis and lighted some lamps.Went to temple.

I missed all these stuffs for the last three years since we were there.So this time ,it was good.I enjoyed.

Aarthii

4th December 2009, 04:01 PM

Suvai, idho vanthitten... ponnuku cold & fever... adhaan vara mudiyalai...ippo parava illai... getting better...

Dev,Howz ur cute Angel now?

Hope she will be better soon.

Take care of her dev.

Selviem

4th December 2009, 04:52 PM

hi kugan,

nice to see the receipes, orange bread and coffee cake is very tempting. what is coffee emulsion? want to try both orange bread and coffee emulsion.

thanks kugan

dev

4th December 2009, 06:47 PM

Aarthii, thanks for asking...

ippo fever ok... but severe cold...

dev

4th December 2009, 06:50 PM

K, orange bread is very tempting... marmalade homemade-a?... is yes, pls post the recipe...

Wondering if I can tweak the recipe a bit to make it an orange cake!!!... I still am not confident of working with yeast...

kugan98

5th December 2009, 07:52 PM

Sudha and Suvai, this how the bread improver
and dough softner will look like.
Thanks. Kugan98

[html:5bf725f900]
http://img521.imageshack.us/img521/9708/softner.jpg
[/html:5bf725f900]

kugan98

5th December 2009, 08:02 PM

Suvai I remember posting a Thai fried rice some time ago.
It might be a non-vegetarian type.
You just have to omit the fish sauce and prawns.
I will see the index and post the page for you.
If I have not posted I will post a Thai fried rice for you.

Note: Aamaa neengalum Devum Thai recipes kekiringga.
Intha pakam before stay panneengala? :lol:

kugan98

5th December 2009, 08:07 PM

Dev how is your little one feeling now?
Change of weather we have to be careful.
Is it still raining there?

Dev, cooking with yeast is nothing.
You buy the dry yeast and just follow the recipe.

You can change the recipe to make a cake.

Now my new interest is baking.
Trying out cakes and casseroles.
I will post the successful cakes in the forum.
Take care. kugan98

kugan98

5th December 2009, 08:11 PM

Aarthii, glad that you enjoyed karthigai in New Delhi.
I thought they might celebrate in different style in North.
Thanks Aarthii, try the recipes when you have the time.
Take care. kugan98

kugan98

5th December 2009, 08:18 PM

Selviem. the coffee emulco is a concentrated coffee.
They have all sorts of emulco, chocolate, orange, strawberry and so on.
It gives a dark colour and the smell to the item we are cooking.
You can bake the coffee cake without the emulco.
Just add little bit more of the coffee powder.

Try and give us the feedback Selviem.
Thanks. Kugan98

[html:0338a2ad83]
http://img36.imageshack.us/img36/8899/coffeeimalco.jpg
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kugan98

5th December 2009, 08:33 PM

[tscii]

CHEESEY VEGETABLE CASSEROLE

Ingredients.

The roasted veges:
1 carrot cut into wedges
1 green capsicum cut into cubes
1 cup cauliflower florets
6 button mushrooms sliced half
1 potato cut into thick rounds
2 tomatoes cut into wedges
5 shallots sliced half
5 pips garlic smashed
3 birds eye chillies pounded coarsely
Little salt
1 tbs olive oil

The cheese sauce:
4 tbs grated cheese
2 tbs butter
1 ½ tbs plain flour
2 ½ cups low fat milk
Salt to taste
1 tsp freshly ground pepper

1 ½ cups of boiled pasta, ( elbows)

4 tbs grated cheese for topping

Method:
To roast the veges, combine all the ingredients in a baking tray.
Bake in a pre –heated oven at 200 degrees C, for about 15 minutes.
Stir once in between the cooking. Remove and spread it in a casserole dish. Sprinkle the boiled pasta all over the roasted vegetables.

For the sauce, melt the butter in a pan, add the flour and sauté on a slow fire. Till you get a good aroma, about 1 minute.
Add the milk slowly while stirring continuously.
See that no lumps are formed.
Add the cheese, salt and pepper, mix well and cook till
The sauce thickens. Pour it all over the pasta.
Sprinkle the grated cheese all over the sauce.
Now bake in a pre heated oven till the cheese melts
and turns very slightly brown.
Serve hot.

The casserole before pouring the sauce:

[html:973943b8a8]
http://img267.imageshack.us/img267/3084/img00061d.jpg
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The Baked Casserole:

[html:973943b8a8]
http://img69.imageshack.us/img69/3240/img0001qb.jpg
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dev

5th December 2009, 08:45 PM

Suvai, just add K's red curry paste to the usual fried rice & it becomes thai fried rice... sooper flavour & taste...:)

K, kuttiku teething problems... weather too is not so good... she's getting better...:)

neena kudukura dhairiyathila yeast try pannalaamnu aasai varudhu... paarkalaam...

kugan98

5th December 2009, 08:47 PM

[tscii]This picture looks like chick peas curry.
Its actually soya balls curry. Kugan98.

SPICY SOYA CURRY

Ingredients:

1 cup of small soya balls
2 pips of garlic smashed
1 small piece cinnamon stick
2 cardamom pods
2 cloves

¼ cup of green peas
¼ tsp of coarse aniseed powder

To Grind:
2 tomatoes
3 tbs scrapped coconut
2 onions
1 tsp ginger paste
1 tsp garlic paste
1 tbs black pepper
1 tbs chillie powder
1 tbs coriander powder
¼ tsp garam masala powder

Salt to taste
2 tbs oil

Method:
Boil the soya balls with the garlic, cinnamon stick, cloves
cardamom pods and little salt. (This gives a good smell)
When boiled well, remove and squeeze the water completely.
Keep aside.

Heat 2 tbs of oil in a wok, add in the ground paste.
Stir and cook till oil separates.
Add in the cooked soya balls and salt.
Add ¼ cup of water and let it come to a boil.
Add in the green peas and cook further for about 10 minutes.
The gravy will be a bit thickish.
Add in the aniseed powder and remove.
Goes well with rotis.

The dried soya balls.

[html:46d5d7c0d2]
http://img69.imageshack.us/img69/9939/img0006lo.jpg
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Spicy Soya Curry:

[html:46d5d7c0d2]
http://img707.imageshack.us/img707/39/img0005.jpg
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kugan98

5th December 2009, 09:02 PM

[tscii]

CLUSTER BEANS WITH SESAME SEEDS

Ingredients:
250 grms cluster beans cut into ¼ inch in length
¼ tsp tumeric powder
¼ tsp mustard seeds
1 sprig curry leaves
5 pips garlic smashed
2 shallots sliced
2 tsp oil

To Dry Roast And Powder:
6 dried chillies
1 tbs sesame seeds

Method:
Dry roast the red chillie and sesame seeds separately.
Powder them and keep aside.

Heat the oil in a wok, add in the mustard seeds .
Let it splutter, add in the sliced shallots, and garlic.
Sauté well, add in the curry leaves. Mix well.

Now add in the chopped cluster beans and tumeric powder.
Stir well, add in the salt.
Sprinkle some water, close with a lid and let it cook.
When the cluster beans are cooked, add in the chillie sesame powder.
Increase the heat and give it a very good stir for a minute.
Remove and serve as a side dish.

[html:1f4c2d74dc]
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kugan98

5th December 2009, 09:07 PM

Dev, glad that your daughter is fine.

Try once with yeast, than you will have the confidence.
You will feel happy to see the end result.

I am not a professional jam maker.
I just simply used to do, apple, orange and pineapple jams
for my house. I also do the coconut egg jam (no more)

Thanks. Kugan98

Selviem

6th December 2009, 12:31 AM

kugan,
thanks for the clarification. i will try for coffee emulco otherwise i will use cofee powder only. soya balls curry is our favourite. i will try ur soya curry next time.

thanks for giving so many receipes, kugan

selvi

suvai

6th December 2009, 04:02 AM

hello kugan nga!!!
Tried you fantastic thengai paal rice....it is very simple to make & turned out very well....thank u thank u.....also tried yr recipe for cluster beans with regular beans.....semma combo....thanks for the recipes & also for all the lovely cake recipes..........:-)

Thai fried rice post panni irukeenga non veg thaan.......dev sonna maathri red curry paste pottu try pannanum....onga kita veg thai fried rice recipe iruntha podunga....plz

dev....hope yr little one feeling better.

suvai

6th December 2009, 04:04 AM

thanks for the picture - both bread softener & improver....inga ketu parthen...they are not sure what it is....i have a feeling it goes in another name.....will ask about it at the health food stores ;-)

nithishri

6th December 2009, 07:13 AM

sudha nga & ladies...hello to all!

Naan semma tea maker...;-) with tea leaves as well as the sachet ones...vaanga naan tea pottu tharen ongaluku sudha nga!;-)

;-)

oh super akka ,, na semma coffee maker , irish coffee lendhu filter coffee varaikum seiven ..so ellarum veetku vanga na coffee potu tharen ;)

BTW ..Hii all
Feels really good to be back after quite a long time
I am on the less cribbing side now .. infact no cribbing
Thanks Selvi akka , Kugan akka and others who encouraged me :)

appram Suvai ka .. would you pls tell me where is the thenga pal rice which Kugan akka has written .. would love to try it too
Also last week akka veetuku 4 days poirundhen on a long weekend and she made anni's special thenga paal saadham , i will ask anni and update the recipe for u all

love u all
Nithi

suvai

6th December 2009, 07:20 AM

good to c u nithi......:-)

Welcome back...:-)

Thengai paal rice recipe is on pg 63......try & enjoy....it is simple & tastyyyyyyy!

do post yr anni's recipe too....i will surely try it.

u can also try another fantastic recipe of thengai paal pulao of mrs mano too.....i have tried both kugan's & mrs mano's & both came out fabulously.

hope all is well with u.......tc

dev

6th December 2009, 05:38 PM

Thanks K... senju paarkiren...:)

kugan98

6th December 2009, 09:23 PM

Welcome Nithi, how are you?
Glad to see your post.

Please post your version of the coconut milk rice.
Try other recipes when you have time.

Visit often and leave your remarks.
Thanks. Kugan98

kugan98

6th December 2009, 09:25 PM

Thanks Suvai nga for the nice feed back.
I will soon post the Thai vegetarian fried
rice for you.
Have you tasted their pineapple fried rice?
Thanks. Kugan98

suvai

6th December 2009, 09:28 PM

Hello nga kugan...:-)
thookam varalaiyaa? :-)
no nga i have not tried their pineapple fried rice....kandipa try pannaren podunga recipe.:-)

kugan98

6th December 2009, 09:38 PM

SAGO VERMICELLI PAYASAM

Ingredients:

1/4 cup vermicelli add little ghee and roast till lightly golden
1 cup sugar (more or less to taste )
cup sago boil in water till cooked. ( you can rinse the sago after cooking so that your payasam will not be thick )
3 cups milk or more if the payasam is thick
1 tbs halved cashew nuts fried in ghee
1 tbs raisins fried in ghee
1 tbs ghee
tsp cardamom powder
1 or 2 drops of rose essence optional
pinch of saffron powder
a pinch of salt.

Method:
Pour the milk in a pot and let it boil.
Add the vermicelli and let it cook on a slow fire.
See that the milk does not boil over.
Add the sugar, sago and stir on low fire.
Add the fried cashew nuts, raisins, cardamom powder,
Saffron powder, essence, and salt.
Taste for sugar and remove from fire.

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kugan98

6th December 2009, 09:46 PM

I will surely post it for you.
Its past midnight here in Malaysia.
A bit over worked to day due to visitors.
Sleep vara maadenguthu.
Sari sooda oru cup tea pottu thaangga. :lol:
Sogama sleep pannuren.
Thanks. Kugan98

suvai

6th December 2009, 09:46 PM

omg kugan nga...that looks yummilooo!!!

will have to get some sego & thin vermichelli & then give it a try....looks very tempting ;-)

suvai

6th December 2009, 09:47 PM

one cup suda suda masala tea on it way to kugan ;-)
ipo paarunga dev vanthu ketka poraanga enaku engey nu....athanaala avangalukum oru cup :mrgreen:

kugan98

6th December 2009, 09:49 PM

The regular guests who come to my house for dinner usually
will demand for my crispy ghee dosa, sprinkled
with sugar at the end of the meal.
I will have two griddle going on at the same
time to dish out the dosas.

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suvai

6th December 2009, 09:53 PM

omg what is that nga dosai with sugar sprinkled???hmmmmm ipadi puthusu puthusaaa suvaiyaa panni podareenga neenga kugan....no wonder guests galore.... :mrgreen: :mrgreen:
but its a pleasure nga kugan....nallaa saapidaravanga vanthaa...aasaiya samaichi poda thonum namaku ....ileengala? ;-)

dev thoongitaanga pola.... :mrgreen:

Selviem

6th December 2009, 10:01 PM

Kugan,
nice payasam receipe, it is very tempting. i will try this weekend.
selvi

Selviem

6th December 2009, 10:02 PM

kugan,
cripsy ghee roast with sugar sprinkled is very nice, my kids will enjoy that time. they also need one crispy dosa each at the end of their dinner
selvi

kugan98

6th December 2009, 10:03 PM

Suvai this recipe is from my old file.
Its for non-vegetarians.

DRIED FISH CURRY (Karuvatu kulambu)

Ingredients

10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
cup coconut milk (optional )

Method

Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.

Note: Normally the dried fish curry will be a bit watery.

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suvai

6th December 2009, 10:05 PM

vaanga selvi...neengalum tea saapida ;-)

kugan98

6th December 2009, 10:17 PM

Selviem, the ghee dosai is a favourite for many.
Especially if you use good ghee.
Imm, the aroma will be so nice.

Our children too love to eat the ghee dosai.

Note: Selviem vangga Suvai tea pottutu koopidurangga.
What is the time in your place now.

Thanks Selviem. Kugan98

kugan98

6th December 2009, 10:19 PM

O.K good night, have to cook pineapple fried rice
for Suvai tomorrow morning.
Kugan98.

dev

6th December 2009, 10:26 PM

Suvai, tea sooper... ippo sukku coffee kudichittu irukken...:)

Selviem

6th December 2009, 11:46 PM

thanks suvai, we will come and have tea at ur place.

Selviem

6th December 2009, 11:47 PM

kugan,
local time is 10 pm .

good night friends.

Selviem

7th December 2009, 02:23 PM

Suvai, here is the theeyal receipe.

Small onion theeyal:
----------------------

small onion - 250 g
tamarind - small lime size
boiled toor dhal - 3 tblsp

fry and grind:
-------------

dry dhania - 1 1/2 tsp
kadalai paruppu - 2 tsp
red chilly - 6
fenugreek seeds - 1/4 tsp
small onion - 2
coconut - 4 tblsp grated

fry the above ingredients in oil one by one and grind.

in a pan pour 2 tblsp of oil and 2 tblsp of ghee. then add kadukku, curry leaves. when kadukku pops up add the small onion and fry for 3 minutes. then add tamarind extract, boiled dhal, salt, turmeric powder and allow it to boil for sometime. Once the onion is cooked, add the ground masala and allow it to cook for some time. finally fry 2 tblsp of grated coconut nicely in 1 tsp of ghee. add this coconut to the boiling mixture, let it boil for 3 minutes, then serve.

i tasted this theeyal suvai, it is really very tasty.

try this and let me know the feedback

Aarthii

7th December 2009, 04:52 PM

kuganka,so many recipes within two days.Thanks for all the recipes .will try it out one by one and will come back soon.

Aarthii

7th December 2009, 04:54 PM

Selvika,thanks for small onion theeyal recipe.

as i said before theeyal is my favourite kulambu,Thanks for posting one more method of making it.Thanks a lot selvika.

Aarthii

7th December 2009, 04:55 PM

Selvika,tonight dinner is urs sweet potato aadai. :)
epdiyo en husband thedi pidichu vangittu vanthuttaru. :o
Have soaked rice already.
Will give u the feedback tonight.

Aarthii

7th December 2009, 04:59 PM

[tscii:a7627393a6]Thayir Patchadi

Required Items:

Small Cucumber: 1 cup (Peel the skin & Chop into small pieces)
Carrot: ½ cup (Peel it & Chop as like cucumber) or (u can grate it)
Curd: 3/4th to 1 full cup

For Grinding:

Coconut Threads: 2 tbsp
Green chilli: 2 or 3
Mustard Seeds: 1/4tsp
Ginger: ½ inch

Seasoning :

Mustard seeds, urad dhal: 1 tsp

Method :

In a pan boil some 2 to 4 cups of water with lil salt.
Once wen it starts boiling, add the chopped veges and wait for one minute.
After one minute, remove the pan frm the stove and close it with a tight lid.
The veges will get steamed thru the hot steam of the water itself.
After some 5 to 10 mns filter the veges with a perforated spoon or a dish and transfer it to a bowl.
Now add the grinded mixture and salt to the veges .
In a small pan add the seasonings and allow it to fry. Once wen it is done add this to the veges bowl and mix it well.
Finally add the curd.
If u wish u can chill it and serve or else u can serve simply.

This is tradional dish which my mom used to make for banana leaf lunch. It goes very well with sambar rice.

Note:

U can omit carrot .I like to use carrot since the dish looks so colourfull.
U can substitute carrot or cucumber with fried ladies finger, valai thandu

Ladies finger : u have to cut into small circles and u have to fry it nicely till the raw smell of it goes. Leave it to cool and rest the same procedure as like above

[/tscii:a7627393a6]

dev

7th December 2009, 06:09 PM

Arthi, should we cook cucumber as well or just the carrots?

kugan98

7th December 2009, 09:17 PM

Selviem thanks for the theeyal recipe.
I will make and post the picture.

Selviem every month on Ammavasai day there will be payasam.
Every month make a different type of payasam
I will post them one by one.
Thanks. Kugan98

kugan98

7th December 2009, 09:20 PM

Aarthii thanks for the patchadi recipe.
I am glad that you are trying Selviem's adai.
Give us the feed back ma.
Thanks. Happy cooking.
Kugan98

kugan98

7th December 2009, 09:23 PM

[tscii]Suvai nga, thanks for your super tea.
Tookam nallaveh vanthuchu.

Here is your pineapple fried rice.

THAI PINEAPPLE FRIED RICE

Ingredients:
3 cups cooked long grained rice with salt.
Preferably cooked previous night
2 tbs soy sauce
2 tsp red chillie powder
½ cup small chunks of pineapple pieces
3 shallots sliced
3 pips of garlic finely chopped
1 fresh red chillie sliced
¼ cup green peas
¼ cup carrots cubed or grated
2 tbs raisins roasted in ghee or oil
3 tbs cashew nuts also roasted
2 tbs of spring onions sliced
2 tbs of coriander leaves chopped
2 tbs of oil

Method:
Mix 1 tbs of oil and the 2 tsp of red chillie powder to the rice.
Mix nicely with a fork and keep aside. See that there are no lumps.

Heat the oil in a non-stick wok over medium heat.
Add in the chopped garlic and sauté well.
Add in the sliced shallots, sliced chillie and stir fry until fragrant.
Add in the green peas, carrots and stir fry.

Now add the cooked rice and pineapple chunks.
Drizzle the soy sauce, sprinkle little water if the wok
becomes dry.
Gently stir fry to combine over medium-high to high heat,
until the rice begins to make popping sound. About 3 minutes.

Remove from heat , scoop rice onto a serving plate.
Garnish with spring onions, coriander leaves,
cashew nuts and raisins.

Serve this rice in a carved out pineapple if serving in a party.

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kugan98

7th December 2009, 09:30 PM

[tscii]Try this simple rice.

CAULIFLOWER PULAO

Ingredients:

2 cups of basmati rice
300 grms cauliflower cleaned and cut into florets
½ cup green peas
2 big onions sliced
¼ cup scrapped coconut
1 inch ginger
5 garlic pips
5 green chillies
½ cup fresh curds
4 tbs ghee
2 tbs cashew nuts roasted in ghee
2 tbs chopped coriander leaves
Salt to taste
SPICES:
2 bay leaves
½ tsp aniseeds
2 one inch cinnamon sticks
4 cloves

Method:

Wash the rice and soak in 4 cups of water.
Grind the coconut, garlic, ginger and green chillies
to a smooth paste.

In a pressure cooker heat the ghee and add all the spices.
Let it splutter, add in the onions and sauté nicely.
Now add in the ground paste and cook on low heat, till the raw
smell goes. Add in the peas and cauliflower florets, sauté for a minute.

In the mean time drain the water completely from the rice
into a container. Keep this water.
Add the drained rice to the cauliflower and mix gently on low flame.
Now add the drained water, curds and salt.
Pressure cook for 3 whistles. When the steam is released,
gently fluff up the rice and garnish with the cashew nuts
and chopped coriander leaves.
Serve with Aarthi’s kurma or with any raitha.

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kugan98

7th December 2009, 09:57 PM

Aarthii, this is how I do the okra patchadi.

OKRA PACHADI (VENDI )
Ingredients:
2 cups okra cut into eighth-inch rounds.
2 tbs grated coconut
1 tbs mustard seeds
4 green chillies
1 cup curd
tbs oil
Salt to taste

Seasonings
1 tbs oil
1 tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves

Method:
Grind the coconut, mustard seeds,green chillies and salt
To a fine thick puree.
Heat the oil and panfry the okra until they are tender
And slightly browned at the edges.

Heat the oil in a pan, add the mustard seeds,
Dry red chillie and curry leaves.
Mix the curd with the ground coconut and pour it
Over the fried spices. Cook over low heat till the
Sauce simmers. Stir in the fried okra pieces.
Stir gently and remove from stove.
Serve with rice.

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kugan98

7th December 2009, 10:08 PM

Another simple curd dish.

INGII THAYIR ( KERALA DISH )
Ingredients:
1/4 cup freshly grated young ginger
4 green chillies
salt to taste
1 cup plain thick yogurt
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
2 sprig curry leaves

Method:
Grind the ginger, green chillies and salt with 3 tbs
Of water, to a thick smooth puree.
Combine the smooth puree with the yogurt and stir well.
Heat oil in a pan, add the mustard seeds, when they sputter
Add the dried red chillie and curry leaves.
Remove from stove. Pour over the chutney and stir well
and serve.

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kugan98

7th December 2009, 10:16 PM

LEMON GRASS RICE

Even though this recipe sounds simple, you will love
It if you try it once. You can get fresh lemon grass in
US in the Korean supermarkets.

Ingredients:
1 cup of basmathi rice
1 big onion make into paste:
2 pips of garlic grind
2 cm of ginger grind
2 sticks of lemon grass sliced roughly
2 tbs of ghee
2 pandan leaves tied in a knot
2 tbs of fried onion crisps
Sliced basil leaves
2 cups of water
Salt to taste

Method:
Wash and drain the rice. Heat the ghee in a rice cooker.
Add in the onion paste ,garlic paste , and the ginger paste
Saute for a while, add in the lemon grass and the pandan
Leaves. Add in the water, salt and the rice. Cover and cook.
Once the rice is cooked , garnish with fried onion crisps
And the basil leaves. The aroma will be heavenly.
Goes well with any non-veg or vegetarian dish.

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Selviem

7th December 2009, 11:14 PM

Aarthi,
thanks for trying sweet potato adai. waiting for ur feedback
selvi

Selviem

7th December 2009, 11:16 PM

kugan,

thanks for giving 3 rice receipes, i want to try all the three.
pineapple fried rice, is so colourful.
tempting to make. kugan did u use fresh pineapple for this receipe.

suvai

8th December 2009, 07:26 AM

aahaaaaaa....asathiteenga kugan with rice & pachadi / & also puthu vithamaana ginger (morekuzhambu) Thank u so very much for the pineapple fried rice. Try pannitu solaren.

selvi thank u nga for the theeyal recipe...new version for sure...:-) will try it & let u know too. thank u nga.

kugan/dev/selvi/ .....i sincerly hope one day we all can meet up somethow....not only for tea but also for a great meal ;-)

suvai

8th December 2009, 07:26 AM

aarthi...thank u too for the pachadi recipe...;-)

Selviem

8th December 2009, 08:15 AM

suvai,
u r most welcome suvai, it is my pleasure. sure we will all meet one day.

selvi

dev

8th December 2009, 11:09 AM

K, will try the lg rice & cauliflower pulao soon... Pineapple rice seiya mudiyaadhu coz I'm allergic to pineapple... cant take even a single bite of it...:( will it taste good without the pineapple?...

dev

8th December 2009, 11:09 AM

Suvai, it would be really great if we all can meetup... paarkalaam chance kidaikudhaanu...:)

kugan98

8th December 2009, 01:27 PM

Selviem I did have the time to buy a fresh pineapple.
Other wise I would have served the rice in the carved out pineapple.
Luckily I had a tinned pineapple.
So I used the pices from the tin.

Selviem really fully ripe fresh pineapple gives a very good
aroma and taste to this pineapple fried rice.
Try it with fresh pineapple if you have.

The lemon grass rice will be a nice change from our
usual ghee rice.

Thanks. Kugan98

kugan98

8th December 2009, 01:30 PM

Aaamaa, namba NOV anneh enggeh pooyitaar?
May be he has gone on a year end holidays.
Enjoy yourself NOV anneh.
Take care. Kugan98

kugan98

8th December 2009, 01:33 PM

Suvai nga samyal panni asathittu, feed back kodungga.
All are waiting for your feed back.

The Gracious Lord has to grant our wish.
Thanks. Kugan98

kugan98

8th December 2009, 01:41 PM

Dev, oh! you are allergic to pineapple.
The pine apple is added because it is pineapple fried rice.
You can omit the pineapple, it will be a plain fried rice.

Dev, it is like our Kasmiri Pulao
We add fruits to the dish.
I make very good Kasmiri Pulao
If you want I will post the recipe, the picture has to wait a bit.

Thanks Dev, Kugan98

dev

8th December 2009, 02:56 PM

K, please do post the kashmiri pulao recipe... would like to give it a try provided it doesn't have pineapple in it... It's a long time since I stopped eating anything in restaurants that has fruits in it ...even if it's dry fruits, I avoid it... so I'm not sure what goes into kashmiri pulao..

kugan98

8th December 2009, 03:44 PM

[tscii:e2b4acbdc5]Dev, in this recipe I have used pineapple.
You can omit the pineapple. add mangoes if you like.
It will not make much difference.
Do not be scared by the ingredients.
Its very tasty when done. Give it a try.
I will post the picture as soon as I cook it again.
This is a lesson that I should take pictures when I cook.
Thanks. Kugan98

Kashmiri Pulav
½ kg biryani rice ----- soak for ½ an hour
50 grms ghee
6 cardmons
6 one inch cinnamon sticks
6 cloves
3 bay leaves
½ tsp jeera
½ tsp salt
Method;
Heat the rice cooker,add the ghee and all the spices. When they splutter,add the drained
Rice and fry till the water evaporates from the rice.
The rice should not change colour.
Add water to the proporation of 1—2, add salt and cook the rice.
Note: You can cook in ordinary pot also,by the absorbtion method.
Vegetable Masala
200 grms beans---- slit the beans into 4, and cut into 1.5 “ strips.
200 grms carrot------ cut into 1.5” strips
200 grms cauliflower----- cut into small florets.
200 grms bell pepper------ cut into small squares.
1 big onion------chop into small pieces.
3 red chillies----- slit and cut into 1.5” strips.
1 inch long ginger------ slice into 1.5” strips.
50 grms ghee.
2 tsp coriander powder.
2 tsp garam masala powder.
¼ tsp jeera.
Salt to taste
Method:
Heat the wok, add the ghee, when it’s hot add the chopped onion, ginger, and bell pepper.
Stir till the onions are limp and the bell pepper is a little brown here and there.
Add in the vegetables, the red chillies, coriander powder, garam masala powder,
And salt to taste. The vegetables should not be over cooked. Dish out
Garnishing.:
10 split almonds fried in ghee
10 cashew nuts fried in ghee
10 rasins fried in ghee
5 seedless red grapes sliced into halves
½ cup pineapple cubes.
Final Mix:
Take a large pot, and lay rice and vegetable masala on alternate layers. Then take 2 long spoons and carefully and slowly mix the rice and vegetables.Then garnish with fresh fruits, and nuts.

[/tscii:e2b4acbdc5]

kugan98

8th December 2009, 03:46 PM

RIPE PLANTAIN JAM

4 ripe plantains nenthra kaai (kerala banana)
4 cups brown sugar
1 cup ghee

Method:
Peel the plantains, cut them into small pieces and place them
In a heavy saucepan. Add just enough water to cover and cook
Over medium heat, stirring occasionally, so that the plantains
Do not stick to the bottom of the pan.
Cook until it is soft, stir in the brown sugar and mix well.
Mash the cooked plantains with a potato masher.
Stirring continuously add the ghee, a few tablespoons at a time.
After 10 minutes the jam will thicken and start leaving the
Sides of the pan as it is stirred. Remove it from the stove
And let it cool. This jam will keep up to 6 months in the
Refrigerator.

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kugan98

8th December 2009, 03:52 PM

PAZZA PRADHAMAN

Ingredients:
1 cup brown sugar
cup water
1 cup ripe plantain jam ( recipe given above)
6 cups fresh coconut milk
3 tbs ghee
1 tbs fresh coconut, thinly sliced
1 tsp cardamom , crushed

Method:
Combine the brown sugar with the water in a heavy pan.
Cook over low heat, when it begins to boil, stir in the
Plantain jam and mix thoroughly.
Slowly stir in the coconut milk and simmer over low heat.
Stir occasionally and do not let the milk to boil.
Heat ghee in a small skillet, and fry the coconut pieces
Until they are golden brown. Pour the ghee and coconuts
Over the pradhaman and garnish with the crushed cardamom.
Remove from the stove and keep the pot covered until
Its time to serve. Serve either warm or cold.

Note: This is one of the staple desserts at feasts in Kerala.

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Aarthii

8th December 2009, 04:13 PM

Arthi, should we cook cucumber as well or just the carrots?

Dev,in this thayir pachadi always the vegetables have to be half cooked only.It will get sogged well in the curd while u mix it with the curd and if it is cooked well the taste will go.

Just u have to boil it till 3/4th is done.

So u have to cook both the veges .

Aarthii

8th December 2009, 04:13 PM

Dev,what abt ut daughter's cold now?Is she completely ok?

Aarthii

8th December 2009, 04:16 PM

kuganka,thanks for all the nice pulav and patchadi recipes.

Amma used to make okra patchadi as like urs.

Thanks for the banana jam recipe too kuganka.

Aarthii

8th December 2009, 04:20 PM

Selvika,tired the sweet potato Aadai for yesterdays dinner.

Really such a nice taste selvika.We enjoyed our dinner yesterday.Thanks a lot slevika for the nice recipe.

Aarthii

8th December 2009, 04:38 PM

Potato Kuruma

Required Items:

Potatoes - 3 to 4
Tomato - 2
Onion - 1 Big
Chilli powder - 1 to 1 1/2 tsp
Coriander powder - 1/2 tsp
Tamarind juice : 1 to 2 tbsp

For Grinding :

Garlic - 5 gloves
Ginger - 1/2 inch
Coconut - 1/2 cup
Fennel seeds - 1 tbsp

For Seasoning :

Cinnamon sticks (pattai) - 2 inch
Oil - 3 tsp
Curry leaves

Method:

Chop the onion into fine thin strips
Chop the Tomato into small pieces.
Peel the outer skin of the potatoes.
Chop the potatoes into medium sized pieces and pressure it for 1 whistle. It has to be boiled well. But the shape should be retained.
Grind Garlic, Ginger, Fennel seeds & coconut into a fine paste.
In a pan, pour the oil and add the cinnamon sticks and fry for few seconds.
Now add the finely sliced onions and fry it until it is translucent.
Now add the tomato pieces and fry for about 1 to 2 minutes..
Add the coconut paste now and allow it to boil in a low flame.
After 1 minute add the boiled potato pieces and mix well.
Now pour 1 1/2 cups of water and add Chilli powder, coriander powder and salt.
After mixing everything well, close the pan with a lid and let it cook for about 5 minutes.
Now open the lid and add the tamarind juice mix it well and allow it to boil for 2-3 minutes.

This kuruma has a nice taste.As well it has a nice aroma also.

Goes well with Chappati,Aappam & Poori

Selviem

8th December 2009, 06:53 PM

kugan,
wow kashmiri pulao, it is a favourite dish for everyone in our family. thanks for posting the receipe. definitely i will try and give u the feedback.
selvi

Selviem

8th December 2009, 06:54 PM

thanks for the clarification kugan, i showed the picture of pineapple fried rice to my kids. they told without pineapple we will try. let me try that way.
selvi

Selviem

8th December 2009, 06:55 PM

Aarthi,
thanks. what u had with sweet potato adai. spice chutney will be fine. I like to have without any chutney.
selvi

Selviem

8th December 2009, 06:56 PM

Aarthi,
potato kuruma looks easy, i will try. kids will enjoy.
selvi

dev

8th December 2009, 08:24 PM

K, the pulav recipe looks very interesting... will try it soon & let u know... what r the fresh fruits I can add to the pulav?

Did I tell u that I tried the drumstick leaves rasam & we liked it???!!!...Thanks a lot for the recipes...

dev

8th December 2009, 08:25 PM

Aarthi, kutti is much better... cold is not completely cured yet... thanks a lot for asking...:)

nithishri

9th December 2009, 05:38 AM

Hi all
Kugan ka ..sure ..na enga poga porenka .. kadippa thread often visit panren
Suvai ka ..yea everything is well :)hope u r doing good too
Kugan akka M,adhu , selvi ka , Dev , Sudha ka , Shanthy.ka how r u all

Here is Annis Special thenga saadham

Ingredients
Rice - 1 cup
Ghee - 2 tbsp
Bay leaves , cinnamon sticks , cloves , cardamom --1 each
garlic pods - 6 (be generous)
pudina - 1 bunch or less
green chilly - 2
Mixed veggie(peas - carrot -mushroom) -
100gm
Salt to taste
Thenga paal (Thick)- 1 cup
water - 3/4 cup

Method
Put 2 tbsp ghee in the rice cooker , wait until it melts add garam masala items listed above.
Fry whole garlic pods depending on ur liking and put mint leaves and fry it until the aroma oozes out.
Now add the veggies(half cooked will speed the process)
Add 1 cup coconut milk and 3/4 cup water and allow it to boil .
Add the salt at this stage and check if it is correct.
Now add rice and close the rice cooker. Let stand for 5 minutes after the Thenga paal saadham is done

PS : Chilly convention : 1 cup rice ku 2 green chilly
Coconut milk alavu - 1 cup rice - 1 cup coconut milk and 3/4 water
so 2 cup rice - 2 cup coconut milk and 1 3/4th cup water and so on

Try it and let me know how it was , i will pass it on to my anni :)

Love u all
Nithi