KUGAN'S KITCHEN PART 3

[kugan98]

Madhu, thanks for trying the oats upma.
Madhu, the upma will not be that uthir uthir.
Neither will the upma be very soggy.

When you cook the oats you should use little water.
As the moong dal too will have little liquid in it.

Try dry roasting the oats before doing the upma.
Let us know how your usli turned out.
Thanks. Madhu. Kugan98

[sonu gopi]

I hope you like the spinach rasam.
I have posted lemon rasam somewhere.
I will and see and post the link.

All the best with your dinner on the 19th.
Take care Suja. Kugan98

There are so many varieties of rasam for us to choose from....aren't we lucky?? :D Have you given us the recipes for Nandu resam and the Parupu rasam as well? I have never made this resams b4 but would love to try it out if you could oblige Mrs Kugan..!! :lol:

[kugan98]

[tscii]Since the children are home for holidays,
Have to do something to please them.


SET DOSAI

Ingredients:

3 cups raw rice
1 tsp fenugreek seeds
¾ cup urad dal
¾ cup rice flakes or aval
Salt.

Method:
Soak the rice, urad dal and fenugreek seeds for 4 hours.
Just before grinding, soak the rice flakes for 20 minutes.

Add all the ingredients and grind the mixture to a dosai batter.
Add the salt, mix well and allow to ferment for about 8 hours.

Heat a dosai kal. Pour a ladle full of the batter on the kal.
Do not spread the batter. It will spread by itself.
It will look like a small pancake.
Drizzle little oil around the dosai.
You can see lot of bubbles on the surface.
Cook on low heat, flip to the other side and cook also.
Serve with any chutney or vegetable sagu.
This will be a soft spongy dosai.

Note: You need not flip over the dosai, if you do not like it.
Some people like to add curds and also eno fruit salt to make the dosai more spongy.


The Set Dosais Cooking:

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The Cooked Set Dosais

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[kugan98]

SAGU FOR SET DOSAI


Ingredients

1/2 cup fresh peas.
1/2 cup chopped carrots
1/2 cup cauliflower florets
1/2 cup diced potatoes
2 teaspoons oil
1/2 teaspoon mustard seeds
1 onion sliced
salt to taste

To Grind:

1 tablespoon roasted channa dal
1 teaspoon poppy seeds
2 tablespoons grated coconut
3 green chillies
1 handful of cilantro
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves
1 small piece of cinnamon

Method:
Heat little oil, and saute the green chillies,cloves, cinnamon.
add in the coriander seeds, and cumin.

Now add the other ingredients and grind the masala to a fine paste with just a little water. Keep aside

Now heat a pot, add oil to it. Splutter mustard seeds add the sliced onions. Saute well. Now put all the fresh veggies stir fry for 5 mins.

Add little water and cook till soft. Once the veggies are cooked add the ground masala. Mix the gravy well.

Add more water and bring to a boil. add salt to taste. The consistency should be creamy and thick.


Thanks to the net for the picture:


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[sonu gopi]

Sonu, what happened to you?
Long time you are missing.
I just thought of you today, so long life for you.

Try the salsa and see, sometimes it will not be as tasty
as the store bought one. Since she is used to the salsa.
We all liked it, even my friend Selviem liked it.
So try Sonu and see.

Please come often, at times I miss you all very much :(
Take care. Kugan98 Yes I know Kugan....I have been hibernating and by the time I decided to look thru the recipes its far ahead from where I left.... :oops:

My BIL passed away and I was so busy and upset that I forgot everything around me. My MIL is badly hit by the sudden demise of her youngest son and I had to be with her all the time taking her out to keep her mind a little free/relaxed. She is slowly coming in terms with our life cycle but kept saying why God had to keep her longer when her son needs it more..... I do understand her situation.....coz no parents would like to see any one of their children to go first b4 them... life is really such a sad tale...:(

Coming into the threads like this makes us forget most of our sorrows......thanks to you dear..!! : :)

[sonu gopi]

Dear Sonu, I can post the recipe for nandu rasam,
but what is paru rasam? Is it parupu rasam?
Let me know I will post it for you.
Thanks. Kugan98Aiyo Kugan....I swallowed the "pu" at the tail end.... :lol: its parupu.....

[Madhu Sree]

The Cooked Set Dosais

http://img695.imageshack.us/img695/5935/setdosaione.jpg (http://img695.imageshack.us/i/setdosaione.jpg/)

:cool2: K, I will definetely try it out soon :D

[sonu gopi]

Thanks for the Set Dosai Kugan. Why do they call it dosai when it looks like appam...:-)

Btw can we add aval while making our normal dosai? What is the measurement we can follow? I do not like sour dosai...will aval make the dosai sour?

[kugan98]

Sonu I feel very sorry for your mother-in-law.
I know the pain she must gone through seeing her son no more.
Sometimes its difficult to understand Gods ways or "leelaikal"
Pray that his soul rests in peace.

Sonu, I dreamt of you yesterday, thats why I told you
I was thinking about you.

You looked a bit plump, fair with shoulder length curly hair.
You had a round face with little pimple marks on your cheek.
I asked you who are you and you told Sonu.
I chided you for being away from the Kugan's thread so long.
You just smiled. Do you look like that?
Sorry if I am wrong :lol: :lol:
Thanks. Kugan98

[kugan98]

Sonu, I am an expert in parupu rasam,
I will surely post the recipe for you.

I will have a word with my aunt before I answer
your question about adding aval to normal dosai.
Aval will not make dosais sour.
Do not let the flour ferment long time if you do not like sour dosai.

Thanks. Kugan98

[kugan98]

Madhu try the set dosai and let us know the outcome.
Thanks. Kugan98

[sonu gopi]

Sonu I feel very sorry for your mother-in-law.
I know the pain she must gone through seeing her son no more.
Sometimes its difficult to understand Gods ways or "leelaikal"
Pray that his soul rests in peace.

Sonu, I dreamt of you yesterday, thats why I told you
I was thinking about you.

You looked a bit plump, fair with shoulder length curly hair.
You had a round face with little pimple marks on your cheek.
I asked you who are you and you told Sonu.
I chided you for being away from the Kugan's thread so long.
You just smiled. Do you look like that?
Sorry if I am wrong :lol: :lol:
Thanks. Kugan98 Yes u r right..... :lol: I have big curls but not so round in face but a bit more oval....yes I think I am on the fair side....heheee... :wink: Perhaps you little mind is telling you that we shd meet up....idhu eppidi??? :D

[sonu gopi]

Sonu, I am an expert in parupu rasam,
I will surely post the recipe for you.

I will have a word with my aunt before I answer
your question about adding aval to normal dosai.
Aval will not make dosais sour.
Do not let the flour ferment long time if you do not like sour dosai.

Thanks. Kugan98 I find that adding cooked rice makes it sour.....I do not like anything sour...a little ok but definitely not sour iddlis or dosas.

Ok I will wait for your aunt's reply....I heard it makes the iddlis white and soft....but I do not know the ratio...angga thaan I am stuck.

[Madhu Sree]

ulle varalaamaa... dok dok dok... :lol2:

[kugan98]

Why Madhu?, Kugan's Kitchen doors are always open.
All are welcome.
Food will be served any time of the day.
Even just with rasam and urukkai :lol:
Thanks Madhu. Kugan98

[Madhu Sree]

Why Madhu?, Kugan's Kitchen doors are always open.
All are welcome.
Food will be served any time of the day.
Even just with rasam and urukkai :lol:
Thanks Madhu. Kugan98

:rotfl2:

[kugan98]

[tscii]The weather is so hot that I made this orange slurpee.
It will not be as smooth as ice cream.
There will be tiny crystals of ice in the slurpee, as we used
orange squash drink. Thanks. Kugan98


ORANGE SLURPEE

Ingredients:

2 cups evaporated milk
½ a can condensed milk
500 ml orange drink anything (orange squash)
1 tsp lime juice

Method;
Mix all the ingredients above well.
Pour it into a container.
Cover and freeze till almost set.

Take out the mixture, using a blender, blend till smooth.
Now again cover and freeze till firm.

You can blend it one more time, it will be more fluffy
this time. Freeze again.

Scoop out using ice cream scoop.
Serve immediately.

You can add little orange segments as decorations,
or grated chocolate.

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[Suja Rajkumar]

Parkka appetizinga irukku!!!

Suja

[dev]

slurp!!!slurp!!!slurp!!!

[kugan98]

I can see Selviem and Suja toiling in the kitchen :(
Cheer up girls.
Kugan98

[kugan98]

[tscii] My friend in US taught this simple Hash Brown Patties.
Its a very good breakfast if grilled or baked.


HASH BROWN PATTIES

Ingredients:

500 grms russet potatoes
1 white onion chopped fine
2 tbs all purpose flour
1 tbs olive oil
Pepper powder to taste
Salt to taste
Little butter

Method;

Peel the potatoes and grate coarsely.
Gently rinse the grated potatoes
Place them in a cheese cloth and squeeze as much liquid as possible.
You have to squeeze as much liquid as possible to achieve the crispiness.

In a bowl, combine all the ingredients, except the olive oil.
Mix well and form into ½ inch thick patties.

In a non stick pan, add little olive oil, place the patties and
fry till golden brown. Fry one side for about 5 minutes, before
turning the other side.
It should be crisp outside , but still moist and soft inside.
Serve with any sauce of your choice.

You can grill the patties or even bake them.

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[kugan98]

[tscii]Sonu, here is your Nandu Rasam.
Normally we do not use the body while making rasam.
The body is for prattel, the claws for rasam.
Sorry no picture , as I cannot cook it now.


NANDU RASAM

Ingredients:
(A)
1 big bowl of crab legs ( pound to crack up the legs )
(B)
1 tbs black pepper
1 tbs coriander seeds
1 tsp cumin seeds
1 dry red chillie
Pound all these coarsely
(C)
1 tomato
6 pips garlic
1 medium onion
Pound all these coarsely
(D)
2 tbs oil
1 tbs tamarind paste
1 sprig curry leaves
3 dried chillie broken into pieces
½ tsp mustard seeds
Salt to taste
¼ tsp tumeric powder

Method:
Heat a pot with 2 tbs of oil.
Add in the ingredients from (A) (B) and (C).
Keep stirring well for about 5 minutes.

Now add in the mustard seeds, curry leaves, dry red chillies,
tumeric powder and salt.
Give it another good stir, the crab legs would have turned reddish.

Now add in about 1 ½ liters of water, and the tamarind paste.
Mix nicely and let it simmer slowly.
After some time you can see small bubbles coming out.
The rasam is ready to be served.
Keep a big box of tissue by your side.

[PARAMASHIVAN]

sorry kugan ka, ennaku intha Recipe ellam theriyathu , nalla saapida mattum thaan theriyum :lol2:

[kugan98]

Saapida terintaaleh poothum tamby. :D
You are welcome.
Kugan98

[Selviem]

kugan,

so much to read in the thread. party went on nicely. thanks a lot for the salsa. everybody enjoyed it. first they are shocked, that can be made at home. i have to send my friends the receipe of salsa. its a super hit ponga.

also i took photos, i will send u.

so tiring, past two days busy in the kitchen.

[kugan98]

Selviem I am very glad that your party went on well.
Thanks for the compliments for the salsa.

I know you must be very tired.
Especially the after cleaning, its very tough.

I also make the pasta sauce called Marinara Sauce.
Its very common, and every one makes it in US.
I will post the recipe soon.
Take nice rest Selviem.


Note: I thought if only I had wings, I would have flown to your house
tasted all your goodies, then off to Suja's house also oru pudi
pudichi iruppen :lol:
Diet ellam konjam thalli vatchi irukkalaam :rotfl: :bluejump:

Thanks. Kugan98

[kugan98]

[tscii]Sonu, here is the measurement for for dosai made with aval.
According to my aunt, it will not be sour.
You also get white dosai.
Give it a try. Kugan98

AVAL RICE DOSAI

Ingredients:

1 cup raw rice
½ a cup aval
2 tsp urad dal
A pinch of cooking soda
Salt to taste

Method:
Soak the rice and the urad dal for about 3 hours.
Soak the aval for about 10 minutes.
Grind every thing in a blender like a dosai consistency.
Add salt and ferment for about 8 hours.

Add cooking soda just before you make dosai.
This batter would not double in amount after fermenting.
The sourness will not be noticeable, very slight.

Make the dosai as usual and serve with any chutney
Of your choice.

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[Suja Rajkumar]

Kugan,
Party nalla pochunga. It was 1 am in the morning by the time everyone left. Like Selviem 2 days in the kitchen. Today is clean-up time!!. Menu,
Veg Samosa, Punukkulu, Medhu Vadhai with mint chutney and Inji Puli. NV-chicken briyani, Shrimp masala, Egg masala. Veg-Mirchi ka Salan, Veg fried rice, Cauliflower potato fry, Drumstick carrot Sambhar, and rasam. A friend brought raitha. Dessert Paalpayasam, cup-cakes, and Mango Ice-cream. Sappida Kandippa vaanga. No kitchen for 2 days!!. I have taken some pics. Will post later.

Suja

[dev]

wow!!!...evalo periya menu... I wonder how u ppl manage single handed... hats off to Suja & Selvi...:) I'm eagerly waitinng for the photos...:slurp:

[dev]

K, idhu maadhiri yaaravadhu dosai suttu kudutha saapitukitte irukalaam...dosai looks so good...yum!!!!!...

[kugan98]

Suja I should have flown to your house :lol:

So many types of dishes, hats off to you.
All very delicious dishes.

Waiting eagerly for the pictures.
Thanks. Kugan98

[kugan98]

Dev, vaangga, neraiya dosai kedaikkum.
Thanks. Kugan98

[kugan98]

[tscii]Sonu, there are hundred and one ways to do this
paruppu rasam.
This is how we do it in our house.
The secret is not to allow the rasam to boil, after
adding the dal water. My grandmother will stand with
a tumbler of water near the stove. As soon as the bubbles
come up , she will sprinkle some water and off the stove,
and cover the rasam pot and will keep aside for some time.
Here is the recipe:


PARUPPU RASAM

Ingredients:
(A)
½ a cup toor dal soaked
¼ tsp tumeric powder
1 green chillie slit into 4
¼ tsp oil

(B)
1 tomato chopped
3 garlic pips smashed
1 tsp tamarind paste
Salt to taste

(C)
To season:
½ tsp mustard seeds
1 sprig curry leaves
1 tsp oil or ghee
½ tsp asafetida powder
½ tsp fenugreek seeds
2 dry red chillies broken

(D)
To Powder coarsely:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black pepper

Little coriander leaves to garnish

Method:
Boil all the ingredients in (A) with 2 cups of water, until the dal is well mashed. Keep aside.

In a pot, add in the oil, and all the seasonings in (C).
Saute well, add in the tomatoes and garlic.
Stir well till the tomatoes are mushy.
Add in the tamarind paste and 1 cup of water or more if needed.
Let it come to a boil, add the mashed dal mixture.
When the bubbles starts to appear, add in the ground mixture, give
one good stir and remove from the stove.
Garnish with the coriander leaves.
Good paruppu rasam should not boil.

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[Selviem]

always u r welcome, our doors are always open. as suja said, today full cleaning, catching up with studies, feeling very lazy. from top to bottom everything is single handed, only photo my husband took. very soon i will upload the photos.

[Selviem]

suja,
ur menu sounds very interesting,
what is Punukkulu and Veg-Mirchi ka Salan

whenever u can plz post those receipes.

take rest

[Selviem]

kugan,

as dev said, if somebody makes dosa like this, i will not stop eating. only if i go to my mom's house, i will get dosa like this. otherwise, we have to make and eat.

i will try aval dosa one day.

[kugan98]

Selviem punukkulu is actually a snack, deep fried balls.
It can be made with dosai batter with added onions,
green chillies, cumin seeds, and coriander leaves.
Normally served with coriander , peanut sauce
or mint sauce.

Mirch ka salan is a dish made with green chillies,
with sesame peanut sauce.
I think I have posted the recipe for this as
green chillies in creamy sauce.

Lets wait for Suja's recipes.
Every one has their own recipes.
I like to learn Suja's style.
Thanks Kugan98

[kugan98]

Hip Hip Horray,
Our Suja has send us the pictures of her feast.


This picture is called THE ARRAY
I can see eggs, biryani, and other dishes

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This is METHU VADAI, cute vadais.

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This is Suja's PUNUKKULU

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Thanks Suja for the beautiful pictures.
Kugan98

[Suja Rajkumar]

Thanks Kugan for posting the pics. My husband was confused as to why I was asking him to take pics of the dishes. Couldn't load the ones that had all.
Selviem eppadi irrukeenga? Unga pics parkka aasai. Kugan sonnathu pola, punukkulu is deep fried dosai batter like mini paniyarams. I added cumin seeds, serrano peppers, zucchini, onions and cilantro. It is easy and an Andhra starter dish. Mirchi ka Salan is an accompaniment for Briyani. Masala has pnuts, ellu, and coconut. Will post recipe later.

Dev thanks for your response. OnThursday day I made all the veggie menu. Fri non-veg items like briyani, egg and veg items like fried rice and rasam. Assembled samosas on Wed night and put them in the freezer. While making briyani, fried punukkulu and vadai. Just before my guests started coming started frying samosas. For paal payasam the slow cooker came in handy. Vera enna saivadhu!! Enga resturant sappadu sahikaadhu!!. Eppu saapadu partha pudikalai. Kugan dosai suttu pottal nalla irrukum. Thanks again Kugan, Dev and Selviem.

Suja

[dev]

Dev, vaangga, neraiya dosai kedaikkum.
Thanks. Kugan98

:ty: kandippa oru naal varanumm unga veetukku... paarkalaam...:)

[dev]

Dev thanks for your response. OnThursday day I made all the veggie menu. Fri non-veg items like briyani, egg and veg items like fried rice and rasam. Assembled samosas on Wed night and put them in the freezer. While making briyani, fried punukkulu and vadai. Just before my guests started coming started frying samosas. For paal payasam the slow cooker came in handy. Vera enna saivadhu!! Enga resturant sappadu sahikaadhu!!. Eppu saapadu partha pudikalai. Kugan dosai suttu pottal nalla irrukum. Thanks again Kugan, Dev and Selviem.

Suja

Suja, pesaama neengale oru catering service aarambichidalaam pola irukku...;) :lol:

Enakkellamm 2 hrs at a stretch kitchenla irundhenna apromm 2 naalaika saapida pidikaadhu... epdi thaan samalicheengalo!!!...

Our sweet sissy Kugan kandippa ellorukkum dosai suttu poduvaanga...pettiyay pack pannunga... kugan veetuku pogalaam...;)

[Selviem]

Aarthi,

where r u? very busy with ur parents. enjoy nicely. how is lil pranay. without u thread is boring.

please drop in whenever u get time.

[Selviem]

suvai missing u and ur interesting sweet messages. enjoy ur vacation.

[kugan98]

Suja, Dev, thanks for your sweet posts

Suja and Selviem both must be super cooks.
Very well planned Suja.
Naana irunthaal aadi poi irrupen :D

Aiyoh ellarum konja sollitu vaanga.
Neraiya dosai maa araichu vaikkiren :lol:

Thanks friends. Kugan98

[dev]

sollama varuvoma...:p

[kugan98]

Selviem, I pmed AArthii, her son is sick again.
Luckily her mother is around to help her.
She will log in as soon as Pranay is well.

Naan solla maranthiten.
Aishu too developed cough and cold again.
Our house people blamed me for making the Slurpee :cry:
Imm nallathukku kaalam illai
Thanks. Kugan98

[kugan98]

Sariyaana poohti P.S Veerappa style :lol:

Namma Selviem has send her feast pictures
Rendu perum salaithevargal illai :clap: :clap:
Well done Suja and Selviem.


Here are the pictures taken at different angles.

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[dev]

yum!!!!! oru trip Suja veetukkum, Selvi veetukkum poganum pola irukke Kugan!!!... Any sponsors for our tickets...;) :lol:

[Selviem]

thanks kugan for posting photos. next time i will take it clearly.

[sonu gopi]

[tscii]Sonu, here is your Nandu Rasam.
Normally we do not use the body while making rasam.
The body is for prattel, the claws for rasam.
Sorry no picture , as I cannot cook it now.


NANDU RASAM

Ingredients:
(A)
1 big bowl of crab legs ( pound to crack up the legs )
(B)
1 tbs black pepper
1 tbs coriander seeds
1 tsp cumin seeds
1 dry red chillie
Pound all these coarsely
(C)
1 tomato
6 pips garlic
1 medium onion
Pound all these coarsely
(D)
2 tbs oil
1 tbs tamarind paste
1 sprig curry leaves
3 dried chillie broken into pieces
½ tsp mustard seeds
Salt to taste
¼ tsp tumeric powder

Method:
Heat a pot with 2 tbs of oil.
Add in the ingredients from (A) (B) and (C).
Keep stirring well for about 5 minutes.

Now add in the mustard seeds, curry leaves, dry red chillies,
tumeric powder and salt.
Give it another good stir, the crab legs would have turned reddish.

Now add in about 1 ½ liters of water, and the tamarind paste.
Mix nicely and let it simmer slowly.
After some time you can see small bubbles coming out.
The rasam is ready to be served.
Keep a big box of tissue by your side.

Thanks a million Kugan.....I feel like enjoying this with a nice bowl of hot rice. I will have to print out this recipe from the office tomorrow as my printer at home has gone on a strike..!! :cry:

[sonu gopi]

[tscii]Sonu, here is the measurement for for dosai made with aval.
According to my aunt, it will not be sour.
You also get white dosai.
Give it a try. Kugan98

AVAL RICE DOSAI

Ingredients:

1 cup raw rice
½ a cup aval
2 tsp urad dal
A pinch of cooking soda
Salt to taste

Method:
Soak the rice and the urad dal for about 3 hours.
Soak the aval for about 10 minutes.
Grind every thing in a blender like a dosai consistency.
Add salt and ferment for about 8 hours.

Add cooking soda just before you make dosai.
This batter would not double in amount after fermenting.
The sourness will not be noticeable, very slight.

Make the dosai as usual and serve with any chutney
Of your choice.

Romba nandri Kugan,,,,I will try out this measurement. I have aval and all the other ingredients too. I was wondering the urad dhall is so little - will it give the softness to the dosa??....paravaley....try pennituu solren.... :lol:

[sonu gopi]

[tscii]Sonu, there are hundred and one ways to do this
paruppu rasam.
This is how we do it in our house.
The secret is not to allow the rasam to boil, after
adding the dal water. My grandmother will stand with
a tumbler of water near the stove. As soon as the bubbles
come up , she will sprinkle some water and off the stove,
and cover the rasam pot and will keep aside for some time.
Here is the recipe:

PARUPPU RASAM

Ingredients:
(A)
½ a cup toor dal soaked
¼ tsp tumeric powder
1 green chillie slit into 4
¼ tsp oil

(B)
1 tomato chopped
3 garlic pips smashed
1 tsp tamarind paste
Salt to taste

(C)
To season:
½ tsp mustard seeds
1 sprig curry leaves
1 tsp oil or ghee
½ tsp asafetida powder
½ tsp fenugreek seeds
2 dry red chillies broken

(D)
To Powder coarsely:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black pepper

Little coriander leaves to garnish

Method:
Boil all the ingredients in (A) with 2 cups of water, until the dal is well mashed. Keep aside.

In a pot, add in the oil, and all the seasonings in (C).
Saute well, add in the tomatoes and garlic.
Stir well till the tomatoes are mushy.
Add in the tamarind paste and 1 cup of water or more if needed.
Let it come to a boil, add the mashed dal mixture.
When the bubbles starts to appear, add in the ground mixture, give
one good stir and remove from the stove.
Garnish with the coriander leaves.
Good paruppu rasam should not boil.

Once again thanks Kugan for taking the trouble to get the recipe for us....today I made dhall with takkali keerai - it was so tasty. A fren told me how to do it. I made chicken sambal too - to go with it...ippo tummy nalla full=a-irrukku like the wolf in "Little Red Riding Hood" :lol:...but nallaikku diet thaan... :cry:

[sonu gopi]

[tscii]Sonu, there are hundred and one ways to do this
paruppu rasam.
This is how we do it in our house.
The secret is not to allow the rasam to boil, after
adding the dal water. My grandmother will stand with
a tumbler of water near the stove. As soon as the bubbles
come up , she will sprinkle some water and off the stove,
and cover the rasam pot and will keep aside for some time.
Here is the recipe:

PARUPPU RASAM

Ingredients:
(A)
½ a cup toor dal soaked
¼ tsp tumeric powder
1 green chillie slit into 4
¼ tsp oil

(B)
1 tomato chopped
3 garlic pips smashed
1 tsp tamarind paste
Salt to taste

(C)
To season:
½ tsp mustard seeds
1 sprig curry leaves
1 tsp oil or ghee
½ tsp asafetida powder
½ tsp fenugreek seeds
2 dry red chillies broken

(D)
To Powder coarsely:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black pepper

Little coriander leaves to garnish

Method:
Boil all the ingredients in (A) with 2 cups of water, until the dal is well mashed. Keep aside.

In a pot, add in the oil, and all the seasonings in (C).
Saute well, add in the tomatoes and garlic.
Stir well till the tomatoes are mushy.
Add in the tamarind paste and 1 cup of water or more if needed.
Let it come to a boil, add the mashed dal mixture.
When the bubbles starts to appear, add in the ground mixture, give
one good stir and remove from the stove.
Garnish with the coriander leaves.
Good paruppu rasam should not boil.

Once again thanks Kugan for taking the trouble to get the recipe for us....today I made dhall with takkali keerai - it was so tasty. A fren told me how to do it. I made chicken sambal too - to go with it...ippo tummy nalla full=a-irrukku like the wolf in "Little Red Riding Hood" :lol:...but nallaikku diet thaan... :cry:

[Suja Rajkumar]

Kugan, Dev,
Kandippa vaanga. It is my pleasure. Selviem great pics nga. Wish I can taste them.
Kugan neenga ballae killadi, dailyae neenga ithu polla samaikeerenga. You are such a great cook. Nirai Kudam thalumbathu!!. You are a great inspiration to everyone.

Suja

[Suja Rajkumar]

Dev,
I don't know if you have already posted if not can you kindly post Kongu briyani at your convenience. Thanks in advance.

Suja

[dev]

Dev,
I don't know if you have already posted if not can you kindly post Kongu briyani at your convenience. Thanks in advance.

Suja

Suja, I've not posted any biriyani recipe so far... we call arisiyumm paruppu as kongu biriyani as we are such great fans of tht dish... if u give us a plate each of biriyani & arisiyumm paruppu, we'll select arisiyumm paruppu over biriyani...:lol: such is our love for the dish...so if u r referring to that dish, I've posted it earlier...if u want the link, I can search for it & give the linnk here...

Real Biryani- amma makes only one type of biriyani & I am sure it' not traditional biriyani... it's a very mild one with very little spices etc to suit our taste... I'll chk with ppl & let u know if I get a traditional recipe...

[kugan98]

Thanks Sonu for your nice words.
Please try and give us the feed back.
Co- incident, we too made manathakkali keerai kutoo.
Thanks. Kugan98

[kugan98]

Suja appadi ellam onum illai.
Daily cooking simple thaan.
Thanks Suja, it was nice to share the happiness.

I am very sad that our SUVAI NGA is not around.
Missing her a lot.
The same with our kutti sister Aarthii.

Take care. Kugan98

[kugan98]

[tscii]Another common sauce used in US.
This was taught by my African friend.
Its a very common sauce, which every one makes.

MARINARA SAUCE

Ingredients:

1 kg red ripe tomatoes, blanched and skin removed
½ cup extra virgin olive oil
3 garlic pips finely chopped
1 medium onion finely chopped
2 stalks celery finely chopped
1 medium sized carrot finely chopped
½ tsp salt or more if you like
½ tsp freshly ground black pepper
1 tsp oregano
1 tbs chopped parsely
1 tsp sugar (optional)
2 bay leaves.

Method:

In a large pot, heat the oil on medium heat.
Add the onions and garlic and sauté for about 10 minutes.

Add in the celery, carrots, salt, sugar and pepper.
Sauté well, till all the vegetables are soft.

Add the crushed tomatoes and the bay leaves.
Also add in the oregano and parsely leaves
Simmer on low heat without covering.
Let the sauce thicken, it will take about 30 minutes.
Stir once in a while.
When the sauce thickens, remove from the flame.
Remove the bay leaves, taste for salt and pepper.
When cool you can blend it for a smooth finish.
Cool and refrigerate. This sauce can be used for all types of pasta,
also as the base for pizza.
You can even use it as a dip. It keeps well for a week.

[html:1ef8c2e590]
http://img237.imageshack.us/img237/9300/marinarasaucejpgtwo.jpg
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[dev]

Thanks a lot for the recipe Kugan... I used to buy bottled sauce for pasta... but in India, it's very expensive... so I've stopped buying it... Now I have a sooper sauce recipe... will try it & let u know...

ksen, I located parsley, celery etc in pazhammudir... thanks for letting me know... :)

[kugan98]

Thanks Dev, for your kind words.
I feel happy if any one benefits from my contributions.

[kugan98]

[tscii]Todays dinner for every one.

STUFFED SPINACH PARATHA

Ingredients:
2 cups of whole wheat flour
4 cups of chopped spinach leaves
2 medium potatoes
¼ tsp cumin seeds
1 tsp chillie flakes
¼ tsp garam masala powder
A pinch of asafetida powder
Salt to taste
2 tsp of oil

Method:
In a bowl, add the whole meal flour, salt and 1 tsp of oil.
Add water and knead to a soft dough. Keep aside.

Boil the potato, peel and mash. Keep aside.
Heat a pan with 1 tsp of oil, add the cumin and let it splutter.
Add the asafetida and the chopped spinach leaves.
Keep stirring, add in the chillie flakes, garam masala and salt.
There will be some water from the spinach, cook till it evaporates.

When cool grind it in a mixie, remove and add the mashed potato.
Mix well and form into lime sized balls.
Make the same size balls from the dough. Shape the dough like a cup.
Stuff the spinach mixture ball into the cup. Close the dough ball.

Roll the paratha on a lightly floured board.
Heat a dosai kal, on medium heat, cook the paratha on both sides
till brown. Spread little drops of oil while cooking.
Serve hot with any gravy.

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[sonu gopi]

Thanks Kugan for sharing this delightful roti. :D

It looks so appetizing....ippo lunch time-lah and I am already hungry after seeing it. The paratha is so pefectly done with the spinach peeping at us..!! :lol:

What other varieties of stuffed paratha do you make??? :wink:

[kugan98]

Sonu, thanks for your nice compliments.
Making stuffed paratha is no deal.

You can stuff the paratha with any filling of your choice.
The only rule to remember is that, your stuffing must be smooth.
Your stuffing must be a little dry.

If the stuffing is not smooth, it will be difficult to roll your paratha.
If the stuffing is not dry, it will leak when you roll.
Thats it Sonu, now roll your parathas :lol:
Thanks. Kugan98

[sonu gopi]

Sonu, thanks for your nice compliments.
Making stuffed paratha is no deal.

You can stuff the paratha with any filling of your choice.
The only rule to remember is that, your stuffing must be smooth.
Your stuffing must be a little dry.

If the stuffing is not smooth, it will be difficult to roll your paratha.
If the stuffing is not dry, it will leak when you roll.
Thats it Sonu, now roll your parathas :lol:
Thanks. Kugan98

Yes...your tips are perfect....usually Aloo Parathas are very common which I have made.....spinach parathas I have brought them over the shelf at the supermarkets...but nothing can beat home-made ones esp. when it comes from Kugan's Kitchen..!! :D

[kugan98]

[tscii]A recipe given by my friend, it was yummy.

BANANA STEM THICK PORIYAL

Ingredients:

2 cups finely chopped banana stem soaked in mooru
2 dry red chillies broken
1 tsp urad dal
½ tsp mustard seeds
½ tsp tumeric powder
1 sprig curry leaves
1 tsp red chillie powder
2 tsp tamarind paste
2 tsp oil
Salt to taste

1 tbs rice powder
½ tsp corn flour
Mix with 3 tbs of water.

½ tsp mustard seeds powdered

Method;
Heat a wok, with the oil, add in the mustard seeds, urad dal.
Let it splutter, add in the broken red chillies, curry leaves.
Sauté well, add in the tumeric powder and red chillie powder.
Also add in the drained banana stem, salt. Stir well.
Add about ½ cup of water, close and let it cook on low heat.

Once the banana stem is cooked add in the tamarind paste,
diluted with little water. Mix nicely, let it boil once.
Now add the rice powder and corn flour mixture.
You have to keep on stirring so that lumps do not form.
Remove and sprinkle the powdered mustard seeds.
Mix nicely and serve as a side dish or with bread.

[html:7dd09cf238]
http://img64.imageshack.us/img64/5283/bananastemthickcurry.jpg
[/html:7dd09cf238]

[kugan98]

[tscii]I think Mr. Thirumaran has written that he took valathandu soup.
I have not made this before, so I created my own version.
Thanks. Kugan98


BANANA STEM SOUP

Ingredients:
1 cup chopped banana stem soaked in mooru
2 cups of dal water
1 cup very diluted mooru
2 pips garlic smashed
1 onion finely chopped
¼ tsp cumin seeds
1 sprig curry leaves
Black pepper powder to taste
Salt to taste
1 tsp oil

Method:
Heat a pot with the oil. Add in the smashed garlic.
Sauté till nice aroma comes, add in the chopped onions.
Sauté well till it turns lightly brown.
Add in the curry leaves ans cumin seeds.

Now add in the drained banana stem and stir fry nicely.
Add in the 2 cups of dal water, and mooru.
Add more water if needed. Let it boil to cook the stems.
Add black pepper powder and salt.
Stir well and remove. The soup is ready.

[html:94a5717daf]
http://img522.imageshack.us/img522/5086/bananastemsoup.jpg
[/html:94a5717daf]

[Selviem]

kugan,
thanks for the marinara sauce and stuffed parotta. next week i will make the sauce.
today as soon as i saw ur spinach potato parotta, i made the stuffing and kept . tomorrow i am packing that for kids. tomorrow i will give u the feed back.

[Selviem]

kugan,
thanks for the marinara sauce and stuffed parotta. next week i will make the sauce.
today as soon as i saw ur spinach potato parotta, i made the stuffing and kept . tomorrow i am packing that for kids. tomorrow i will give u the feed back.

[kugan98]

Thanks Selviem , I hope your kids like the stuffed paratha.
Thanks. Kugan98

[dev]

stuffed paratha sooper...:)

Banana stem soup try pannanum... as Sudhaka said, it's very popular in cbe these days... but I don't know the recipe...

[kugan98]

Dev, appadiyeh konjam find out panni sollungga.
Banana stem soup will be very good.
Thanks. Kugan98

[dev]

Will try K... actuala naan innum andha banana sten oup kudichadhey illai... S used to have it once in a while & he'll tell mme how tasty it was... but he'll also say he feel so full after drnking a cup of soup...:roll: enna add pannuvangalo theriyalai... Anyway, first soup kudichu paarthu recreate panna try pannuren...illana yaar kittayaachumm recipeku nool vidanum...

[kugan98]

If you feel full with the soup, that means that is good news.

Dev, enna kodumai paarungga.
A family is coming for lunch on Thursday
She loves laddu, but allergic to colouring.
So she cannot buy it in the shop.
So requested for laddu, as she says, she likes my laddu.

Ippa thaan senji mudichen.
Kaiyaiyum vaaiyaiyum eppadi katti podurathu :lol: :roll:
Neegaleh sollungga.
Thanks. Kugan98

The laddus are not good looking.
Avasara, avasaramma do panninathu/

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http://img211.imageshack.us/img211/7471/ladduone.jpg
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[sudha india]

But indha banana stem soup which is available in race course, is more of masala. Very spicy and black-brown colour.

What I feel is, they soak the stem for some time, (or boil it) grind it in a mixie and filter it fully. Adhula they add spices, masala and boil it to a soup.

koodave, 2 lengthy pieces (3 inches) of banana stem (boiled) tharuvanga.

[sudha india]

K, ippathaan nanum dev-um ungala pathi pesinom.

Laddu asathala irukku. ofcourse good looking too.
Indha maadhiri amsama samacha, guests oru list-e tharuvanga. Avanga laadu mattum kettadhe romba korachal.

Enakkaga oru laddu sapdunga. Dont betray your toungue. :lol:

Dev, oru list tharattuma ?

[kugan98]

Still with the banana tree saga.
Made valai poo curry. The picture was not good.
Yesterday all valai thandu puraanam
Today I made valakkai vadai.


VALAKKAI VADAI

Ingredients:

5 valakkai boil it with the skin.
1 medium onion chopped fine
2 green chillies chopped fine
little ginger chopped fine
little curry leaves chopped fine
little cumin seeds crushed
a pinch of asafoetida powder
salt to taste
oil for frying

Method:

Peel the boiled valakkai. Keep the skin you can make poriyal.
Mash the boiled valakkai to a smooth dough.

In a bowl add all the other ingredients except the oil.
Use your hands and crush all the ingredients.
There will be some liquid from the onions.
Now add in the mashed valakkai.
Mix nicely, if you feel the dough very dry, sprinkle little water.

Shape them into vadai, and deep fry them.
The vadais will not be very soggy. Serve hot.

Note: you can use this vadai mixture and make it
into a valakkai stuffed paratha :lol:

Thanks Kugan98

Vadai before frying:

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http://img43.imageshack.us/img43/8827/valakkaivadai.jpg
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Vadai After Frying:

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http://img694.imageshack.us/img694/9568/valakkaivadaiafterfryin.jpg
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[kugan98]

Sudha intha souppukkaha ungga orukku varunum.
Lets see if any one gets the recipe.

OH! neengalum Devum addikadi santhipinggala?
How nice Sudha.

Laddu ellam too much nga for the diet.
Thanks for the compliments for the ugly laddu.

Take care. Kugan98

[sudha india]

Next time in race course, I will get the recipe from the seller (hope he parts with it. Kettu pakren, kasa panama??)

Adikadi no sandhichings. Today morning phonela pesinom. Will be meeting this week end as Tirumaran is visiting coimbatore.

Diet dietnu solli vayathukku vanjanai pareenga. Neenga panra velaikellam oru laddu sapta onnum aagadu. Hey the laddu is not ugly. It should be like this. Appothan home made. Ore seera, machine made madhiri irundha adhu kadai made. :lol:

[dev]

ada ada ada... arpudhammana laddu & vadai... dietaa maranthittu 1 ladoo & 1 vadai saapidunga...:) naan kuda inniku oru jilebi saapitten...hehehe...

as Sudha said, ladoo paarka azhaga irukku...homme made ladoo ippadi thaan irukkanumm...:)

[dev]

Sudhaka, recipe ketkka poreengala!!!... kelunga kelunga... :D

[sudha india]

en dev, erkanave kettuteengala ? (enna vechu kamadi keemadi panlaye ?)

[AudazJay]

Kugan/Suja,

Can any of you guys post the recipe for punukkulu? They look yummy! :slurp:

Kugan, does punukkulu taste like kuzhipaniyaram? I always loved kuzhipaniyaram. In fact, I saw your recipe for the paniyaram in one of the threads and begged my mom to do it. She claimed that she does not have the mould thus she won't be able to do it.

Do we need to have a special mould to do punukkulu as well? Or are you suppose to just deep fry it in the pan? If it's the latter, then I can put in the request to my mom :D

[Suja Rajkumar]

Hi AudazJay,
Here's my recipe for punnugulu.

2 cups of Idili batter
2 chopped onions
2-4 sliced green chillies (spiciness according to your taste)
1 tsp cumin seeds
I added 2 chopped zucchini (completely optional)
Chopped Kothumalli

Method:
Mix all the above ingriedients and drop in the oil by spoonfuls. You don't need any special pan, just regular kadai will do. It can be served cold also. Drain well using paper towels as it tends to soak up oil. Hope you like it.

Suja

[Suja Rajkumar]

Kugan,
Spinach paratha came out well. Thanks for posting the recipe.

Dev can you post the link for arrisium parupu sadham. I have never had it. Would like to make it. Thanks.

Suja

[kugan98]

Thanks Suja for the compliments.

Here I am posting Dev's recipe again.


Arisiyum paruppu saadham(Kongu special):

1 1/2 cup rice(ponni rice aka pulungal arisi)
1/2 cup thoor dhal
1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
10 cloves china garlic cut into 2 crosswise
Dry red chillies or green chillies or both- I use red chillies only
Seasoning:
1/4 tsp mustard seeds
1/2 tsp jeera
curry leaves
turmeric pwd
kongu spl masala powder(sambar powder might be a good substitute I guess)
Salt

1.Soak rice & dhal for 15 mins)

2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs.

3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.

4. Add in turmeric pwd & the kongu spl masala powder. mix well & imme add in the rice,dhal & enough water(abt 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.

5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.

We usually have 2 course with this rice.

First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
Second course- Arisiyum paruppu saadham with curd.

Accompaniments:
Appalam
Pickle
brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
Arthi's stuffed brinjals went well with these.

A salad made of finely chopped onions(1 big)+tomatoes(1/3 medium)+cori.leaves+salt+kongu masala pwd. Crush & mix it using ur hands.

[kugan98]

Dev's Kongu masala podi.

This is DEV'S kongunadu molagu podi with
small measurement.


250 grms gundu milagai
125 grms coriander seeds
60 grms jeera
60 grms pepper corns
25 grms fenugreek seeds
10 grms asafoetida
10 grms gundu manjal
1/4 hand ful curry leaves
10 grms of mustard seeds
10 ml castor oil


Dry roast all these ingredients one by one until they become nice & brown and flavourful.let cool & powder. they usually machine grind it to get a fine powder. Let cool.
if using turmeric pwd, no need to roast it.
make sure asafoetida is well roasted(becomes whitish)
Pepeprcorns must splutter.

Dry roast 50 g mustard seeds and powder it well in the mixie. Add it to the above powder.

Heat 50 ml castor oil & wait till it cools down. Mix with the above powder & once cool put it in a clean bottle. The powder will last for more than a year without getting spoilt if all the masalas are roasted right, ie until they r brown.

[kugan98]

Suja go ahead make Dev's recipe and enjoy.
Kugan98

[kugan98]

Suja thanks for posting the punukkulu recipe for Jay.
I hope he enjoys it.
Thanks. Kugan98

[dev]

Thanks a lot for posting the recipes again Kugan...

I would like to mention abt the variations again.

1. u can use yellow moong, green moong or sprouted dhals for arisimm paruppu.

2. u can add patta, lavang, sombu for seasoning.

3. tomatoes or tamarind juice, vegs can be added.

[Suja Rajkumar]

Kugan, Dev,
Mikka nandri. One question how can I use the Kongu Masala podi. Kugan U posted it a right day. I am making various powders for cooking. Will make this also.

Kugan, I don't get vazhzai thandu here. Vay ooruthu. I love that veg. Can you plz post some mullangi recipe. We get that here. Thanks K. Appadie laddu parcel onnu panindunga. Laddus are very beautiful, not ugly at all.

Suja

[kugan98]

Suja, Dev oda recipe ellam uses kongu masala podi.

Please go to Kugan's Kitchen 2.
Click on page 1
You will see the index for the recipes.
neraiya kongu recipe thaan.

Sure I will post mullangi recipes.
I think I have already posted few mullangi recipes.
Let me check and give you the link.

Thanks. Kugan98

[dev]

Suja, it can use it for all poriyals, vendakkai/kaththarikai puli kulambu(I'll post the kongu style recipe soon), sambar, rasam... Selvi tried it in meen kulambu & she said it was tasty...

[Selviem]

hi friends,
how r u all. some problem with laptop. somewhat it is done.

[Selviem]

kugan,

today i made spinach potato parotta. it came out very nicely. in that, i added little fresh methi leaves, kasthuri methi, ginger, one clove garlic, rest everything as per ur receipe.
i didnot tell my kids, that i am packing this parotta for the break. when they came from home, i could see a big smiley face. they finished the box.

my elder one told me, amma it taste like punjabi samosa, my friend didnot bring box today, i shared with him. he specially conveyed "tell ur mom that the parotta is very yummmmmy".

my husband also likes it very much.

thanks a lot for giving us a delicious receipe.

[Selviem]

suja,

kmp is very handy. i use in veges like beans, brinjal, capsicum, .avarakkai, cauliflower. i also prepare sambar, vathakulambu, fish curry with that.
we all like the dishes made out of kmp. give a try, i prepared the minimum qty, we can make it at home.

even kitchadi rice can be made out of it.

[Selviem]

kugan,

diet irukkum pothu, laddu photo parthavudan, water is coming from the mouth. very tempting. homemade will be like this only. so donot worry.

[Selviem]

i also heard that in CBE , race course u get all type of healthy juice and soups. i never tried anything. let me try kugan's valathandu soup. have told in the nearby shop to bring valathandu next week.

[Selviem]

sudhaka,

how r u? romba nalla allai kanoum. plz. receipe ketu podunga.

[Selviem]

kugan,

my srilankan friend taught me stuffed fish grilling, if anybody interested i can post the receipe.

[AudazJay]

Hi AudazJay,
Here's my recipe for punnugulu.

2 cups of Idili batter
2 chopped onions
2-4 sliced green chillies (spiciness according to your taste)
1 tsp cumin seeds
I added 2 chopped zucchini (completely optional)
Chopped Kothumalli

Method:
Mix all the above ingriedients and drop in the oil by spoonfuls. You don't need any special pan, just regular kadai will do. It can be served cold also. Drain well using paper towels as it tends to soak up oil. Hope you like it.

Suja

:ty: :ty: :ty: :ty: :ty:

[sudha india]

sudhaka,

how r u? romba nalla allai kanoum. plz. receipe ketu podunga.

Hello selviem

Konjam neraiya busy :lol:
Kandippa kekkaren. Kudukkama andha aal thittina adhaiyum unga kooda ellam share pannuven. OK va?

[sonu gopi]

kugan,

my srilankan friend taught me stuffed fish grilling, if anybody interested i can post the receipe.

Pls do Selviem.....looking forward to it coz I love fish when its baked, grilled, fried, steamed but not boiled. :lol: I do boil it only when I make fish cutlets.... :D

[kugan98]

Thanks every one for the nice posts.
Selviem I am glad everyone liked the spinach paratha.



aamma, ellarum ennai under estimate pannureengga :banghead: :banghead:

Kantha, kadamba, muruga, please tell every one that I can
make perfect laddus :oops: :oops:
Etho avasarathill konjam apadi epadi :roll:
Please do not tell them that I swallowed one laddu :lol:

Thanks friends. Take care Kugan98

[kugan98]

Sudha ma , scolding ellaam share pannikkalam.
So many of us, ellaarukkom konjam konjam kidaikkum :lol:
Do not worry, bravaa pooi kelunggal.
Kugan98

[kugan98]

Selviem please post the fish recipe.

What a co-incident, the visitors who came today are
also Sri Langkans.
She taught me how to do their rice roti.
It seems they have it with pumpkin stew.
Her description looks like our pumpkin puli carry.

I made the rice roti after she left.
I will post the recipe. Thanks. Kugan98

[PARAMASHIVAN]

enNa kugan ka, Healthy living thread pakkam porela poliruku :(

[sudha india]

K, avanga irukkumbodhe roti panni irundha avanga pullarichu poirupaangale ........... :yessir:

[kugan98]

SRI LANKAN RICE ROTI.

Ingredients:
2 cups rice flour
1 cup all purpose flour
1 tsp baking powder
2 shallots sliced fine
1 fresh green chillie sliced
1 fresh red chillie sliced
1 tsp ginger chopped fine
2 tbs fresh coconut
1 cup coconut milk
Salt to taste
Enough water

Method:
Mix all the ingredients well.
Add in the water little by little to make soft dough.
Heat a dosai kal. Take a lemon sized dough.
Pat it on the dosai kal to form a round roti.
Drizzle little sesame oil around the roti.
Flip it over and cook the other side.
Serve with pumpkin stew.

[html:d8dc9a5564]
http://img714.imageshack.us/img714/2210/srilangkanriceroti.jpg
[/html:d8dc9a5564]

[Selviem]

suja,

i will post the fish receipe at the earliest. little bit i am not well. may be around this weekend i will post it.

[Selviem]

sudhaka,

i am ready to share the scoldings. donot bother, just have a try. if he is not ready to share leave it. so simple

[Selviem]

kugan,

such a nice coincidence. my friend she cooks very nicely. she cooks very fast too. but all the receipes are made up of coconut milk. coz of that, i am not interested (coz of diet). Also she does nice puddings.
all are very high in calories.

[kugan98]

No problem Selviem.
Let me post a Malaysian style of stuffed fish.


STUFFED FISH
Ingredients:
2 hardtail mackerel

Spice Paste:
3 fresh red chilies
5 dried chilies
10-12 shallots
2 pips garlic
1 tbsp coconut scrappings
1 tsp salt
1 tsp sugar
1/2 tablespoon tamarind pulp, soak in 1/4 cup water, extract juice and discard pulps
1/4 cup oil

Method:

1. Clean and rinse fish with water. Using a sharp knife, cut a deep slit from the back of the fish along the bone. Repeat the same on the other side of the fish. Remove the intestines and the gills.. Clean rub salt inside as well as out side the fish,and keep aside.

2. Blend the spice paste with a mini food processor or use mortar and pestle to pound the flavoring paste.
3. Heat up wok with 3 tbsp oil, add in spice paste and stir-fry with low heat until aromatic. Add tamarind juice and continue to stir-fry until the spice paste is smooth and somewhat moist, but not overly runny. Season to taste with salt and sugar. Dish out and let cool.

3. Stuff the spice paste into the fish on both sides of the slit and also inside the fish stomach.
4. Heat up 1/4 cup oil in a wok, deep fry the fish until cooked. Serve immediately
5 You can also grill the fish.


Thanks To The Net And Owner For The Picture:

[html:9efa194f82]
http://img709.imageshack.us/img709/6761/stuffedfish.jpg
[/html:9efa194f82]

[kugan98]

[tscii]

BABY POTATOES IN CREAMY SAUCE OR DUM ALOO

Ingredients:

10 baby potatoes boiled till fork tender

(A)
To Dry Roast:
6 dry red chillies
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp black pepper
1 ich cinnamon stick
1 star anise
3 cloves

(B)
10 cashew nuts
¼ cup grated coconut

(C)
4 tomatoes cut into chunks
1 red onion cut into chunks
2 pips garlic
1 inch fresh ginger
(D)
To Temper:
1 tbs oil
1 tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
(E)
¼ tsp tumeric
2 tbs chopped coriander leaves
Salt to taste

Method:
Remove the skin from the potatoes. Prick all over with a fork.
Pan fry the potatoes with little oil in a non stick pan. Keep aside.

Dry roast all the ingredients in (A) for a few minutes,
until they release their smell. Keep aside.
Then roast the cashew nuts, remove, dry roast the coconut, remove.
Roast the ginger and garlic for a few minutes, remove.
Now add a tsp of oil, and roast the onions and tomatoes for few minutes.
Let all the ingredients cool. When cold, blend them with ½ cup of water and salt to a smooth paste.

Heat the oil in a wok, add in the all the tempering ingredients.
When they stop spluttering add in the ground masala with a 2 cups of water, and the tumeric powder. Stir nicely, add salt if needed.
Add in the baby potatoes, cover and cook on medium heat.
When the gravy is thick, add in the chopped coriander leaves
and remove. Serve as a side dish or with rotis.

[html:96aacb35e6]
http://img15.imageshack.us/img15/4558/dumaloo.jpg
[/html:96aacb35e6]

[kugan98]

Friends I think we all should pray for Aarthii's son Paranay.
She pmed me that he is not that well, and gets fever on and off.
He has lost about 3 kg as he is not eating.

We all feel very sad, even though its nothing serious,
I can understand a mothers feelings.
Even a slight cough and the mother will be upset.
Do not worry Aarthii, we all will pray for Pranay's speedy recovery.

Take care Aarthii, we all miss you very much in this thread.
Kugan98

[sudha india]

Sure, our prayers are with the kid.
he will be fine very soon.

[PARAMASHIVAN]

Friends I think we all should pray for Aarthii's son Paranay.She pmed me that he is not that well, and gets fever on and off.
He has lost about 3 kg as he is not eating.

We all feel very sad, even though its nothing serious,
I can understand a mothers feelings.
Even a slight cough and the mother will be upset.
Do not worry Aarthii, we all will pray for Pranay's speedy recovery.

Take care Aarthii, we all miss you very much in this thread.
Kugan98

Paraman Iruka BayamEn :notworthy:

Plenty of fluid , avoid milk, this should solve it

[PARAMASHIVAN]

Kugan ka

Oru suggestion, neenga unga signature la 'Yaam iruka BayamEn' no potteenga na nalla irukum, unga avtaruku etha pathiri irukum

:)

[kugan98]

Sudha ma, thanks for your kind prayers.
Hope the Lord listens to all our prayers for Pranay.
Thanks. Kugan98

[kugan98]

Tamby thanks for your tips.
I hope Aarthii sees this.



Tamby, the words "Yaam iruka bayamEn are powerful words.
I am only a dust in this world.
My avatar is Murugan, because I fell in love with Lord Murugan,
at a very tender age.
So much so, that for every moochi i will utter the word Muruga.
I was laughed at during my college days by my friends.
They used to say that I behave like an eighty year old person.
Whatever it is Muruga will be my last moochi.
Thanks. Kugan98

[PARAMASHIVAN]

Tamby thanks for your tips.
I hope Aarthii sees this.



Tamby, the words "Yaam iruka bayamEn are powerful words.
I am only a dust in this world.
My avatar is Murugan, because I fell in love with Lord Murugan,
at a very tender age.
So much so, that for every moochi i will utter the word Muruga.
I was laughed at during my college days by my friends.
They used to say that I behave like an eighty year old person.
Whatever it is Muruga will be my last moochi.
Thanks. Kugan98

Kugan ka,

Not just you, every living things are a dust infront of Ishwaran :notworthy: If every one realised this then there would be harmony in the world, but that will not happen....

regarding your school days about lord Muruga, I was told by mu mother, I started to cry after reading about the story of Maheswaran regarding 'Pittuku manN sumanthu pirambati patathunmai' things that lord shiva was beaten with the cane :D , so innocent when you are young, I wish I remained like a child all the way :cry:


Spiritual facts.

Q1) Why do we wear vibuthi on forehead? to remember that we would turn into 'ash' one day.

:notworthy:

Q2) why do poojari show lamp to the dieties in the ' Adi moolam' in dark ? To enlighten us fom darkness

:notworthy:

Q3) why do we break coconuts in temple ? To make our heart white and pure as the inside of coconut

:notworthy:

Q4) Why do we wear santhanam or kungumum on forehead? To cool your third eye (eye of Paramashivan :notworthy:) , this is also the place where it is told that the atma leaves the body.. This is why we have paramashivan with three eyes to educate us..

[Selviem]

paramashivan,

nice to read spiritual facts. thanks

[Selviem]

sorry to hear about lil pranay. he is always there in our prayers. aarthi plz take care of him. coz of change of climate, kids are falling sick.

[dev]

My prayers for lil Pranay!!!...:bow:

[dev]

PS, :thumbsup:

nalla spiritual facts... enakku idhu edhuvum theriyadhu...Happy tht I learnt something today...:)

[suvai]

Hello nga kugan/dev/selvi/aarthi/madhu/sudha/ksen/ss...& nov ngov!!!!
vanakam vanthanam namoshkaarrrr!!!
seems like there has been super spread on the dining table here & i missed it all....BUT...i am going through one by one & am enjoying every bit of it.

I have to admit that I missed visiting this wonderful food thread....& all the chit chats we have with chuckle & laughter!!!

epadi irukeenga ellorum???? prayed for you all in many temples that i visited...:-)

aarthi i sincerly hope that your son gets better soon. My prayers for the little one.

kugan nga/selvi/dev....prasadams in temples brought back memories of this thread....;-) so apadi ipadi suthi suthi....neenga ellorum manasila thaan iruntheenga ;-)

angey nalla super weather la irunthitu...inga minus weather la step panninappo ...wanted to turn back the clock to the beginning of my trip ;-)
I am sure i will sing this song for a while & u all have to put up with me ;-)

food pathi...namma ooriley ketkanumaaa?!!! adengappaa ethai saapidarathu/ethai vidarathu nu purila.....too good..suvaiyO suvai :-)

I think in cbe went to this sivananda restrnt..run by volunteers & the food was heavenly....with podis/chutneys/kuzhambu/kootu/saambar/pulao/chapathi/poriyal nu....1 week menu oru meal la koduthaanga....i kept asking for replacements & I bet the lady serving must have thought "sariyaana saapaatu partyaa irupaanga pola" :mrgreen: :mrgreen:
Then when i called her again....very seriously told her...."can i have another stomach plz" she looked at me blank for a second & then she burst out laughing...so did my family who were with me... :rotfl: avolo super a irunthichi food.

aaga motham......fab trip/fab food /fab everything!!

kugan nga....will send u some recipes for u to try & post later...:-)

waving to all of u from cold country!!

[suvai]

Congrats nga kugan & dev on the new thread on diet!!! :thumbsup: :thumbsup:

[dev]

welcome back,Suvai...:redjump: :bluejump: :redjump: :bluejump:

we all missed u!!!...

Glad u enjoyed ur trip...:) & the food at Annalakshmi, cbe...:D

[dev]

Congrats nga kugan & dev on the new thread on diet!!! :thumbsup: :thumbsup:

:ty:

[sudha india]

Suvai-nga. welcome back than solla mudiyum.

Neenga cbe vandhu en kitta phonela kooda pesalai nu oru kurai irukku.

neenga vandhu ponapparam than theriyum unga cbe trip pathi.

I live very close to that annalakshmi hotel. meet panni irukkalaam.

Anyway good that you enjoyed your trip. There is always another chance.

[kugan98]

Thanks Tamby for everything.
I read a lot of spiritual books.
I have a very big library of them.
One book which I treasure is by "Kadappai Suvamigal"
Thanks. Kugan98

[kugan98]

Suvai nga, Suvai nga :cry2: :cry2: :cry2:
kaneer kaneera varuthu. aanantha kaneer.

Suvai nga welcome back, it looks like you have been away for ages.
I am very glad that you enjoyed your trip.
That is very important.
Glad that you enjoyed all good food there.
Kambu kool saapitinggala?

Post the recipes after having a very good rest Suvai nga.
Take care. Kugan98

[kugan98]

Sudha ma, Suvai miss pannitaangga.
When I come I will look for Annalakshmi Hotel.
Seriya. Thanks. Kugan98

[Selviem]

Suvai,

welcome back to our wonderful thread. we all missed u a loooooooooooooot. coz, everyday in morning ur messages will be a big boost to me, (i am a big fan of ur messages), without that i felt lonely.

we r very happy that u enjoyed ur trip.

i have to wait another 4 months for that. anyway my parents will not be there.

take ur time and read thread fully. now u have to go through, k kitchen, diet kitchen, healthy lifestyle.

Dev and madhu are doing diet o diet. i am not very sincere. anyway dev is going to announce her weight on monday.

hoping to see ur messages everyday.

[kugan98]

[tscii]Suvai nga I would like to welcome you with a sweet palagaram.

According to my grandmother, in those days, they did not have much things in the village. They usually made snacks and sweets with what ever that was in the house. This is a Kerala item.
It is not a disappearing item, but a DISAPPEARED item.
We revive it at least once a year in our house. We love it.
May be it is a bit unhealthy.


PAR BOILED RICE URUNDAI

Ingredients:

1 cup par boiled rice
2 ½ cups coconut milk
½ cup sugar more if you like
1 tbs ghee or more
2 tbs raisins
A pinch of cardamom powder
Little salt

Method:
Sprinkle very little water in the rice.
Heat a wok, dry roast the rice till it crackles and turns a little brown.
Cool it and grind to a little coarse powder in a dry grinder.

Heat a wok, add in the ghee and the raisins.
When the raisins swell, add in the coconut milk.
Add in also the sugar, cardamom powder and salt.

Let the milk to come slow boil on low heat.
Add in the ground parboiled rice and keep on stirring.
See that there are no lumps.
Stir till all the milk has been absorbed and it becomes a mass.
Remove from the fire. Let it cool a bit and shape it into balls.

[html:1d6dadec49]
http://img63.imageshack.us/img63/4131/parboiledriceurundai.jpg
[/html:1d6dadec49]

[NOV]

[html:949c3a081c]
http://i107.photobucket.com/albums/m282/pure100/com2/Welcome%20back/007.gif
[/html:949c3a081c]

[suvai]

awwwwwww i am soooooo touched by kugan nga aanantha kaneer ah acho....sorry i was not able to make it to malaysia...i was also disappointed kugan nga next time next time for sure...;-) kavalai padatheenga sareeyangala vanthu oru saapaadu onga kaiyaala saapidaama poga maaten ;-) kugan romba miss pannen nga ongalaiyum inthe thread aiyum....kids especially dtr nalla irukaangala?

Dev....ennaanga diet ah....good luck good luck glad i spoke to u on the phone atleast..:-) i am also happy to be back on the thread...so many sub threads to keep track also..;-) i will never forget how i got u on the phone after the many tries...hahaha
how is yr little princess?

selvi nga........thank u thank u for your kind message too.....i am glad my messages brings a huge smile to yr heart...;-). Oh neengalum india poreengalaa? poitu vaanga....en trip ai pathi neenaichi maalalai nga...avolo awesome! onga kids ellaarum nalla irukaangala? ya selvi...got lot of reading & trying of recipes to do :-)

sudha nga....very very sorry nga...that i missed meeting u /or even chatting with u on the phone. ipo mattum enna phone number kodunga pesita poguthu ;-)
varutha padaatheenga sudha....adutha murai oru periya cbe meet pottuduvom with u dev ksen & others too if i have left anyone else. India la iruntha not sure if i am coming or going....always feel like alice in wonderland kathai thaan nga...
:mrgreen:

nov ngovvvvvvvvv :-) :-) :-) thank u for the big welcome sign nga.....neenga epadi irukeenga? nalla old tamil songs car la ketkumbothu ellaam pp thaan mind ku vanthichi... :mrgreen:

thank u all for the love & affection showered on me....ipo naan mithanthu kitu iruken in it :mrgreen:

kugan nga....ongaluku thaan oru periya special thanks sweetoda aanantha kaneerodu varavetratharku....

awesome hearts u all have....thank u & trust me i missed u all equally too!

[kugan98]

Aww, Suvai nga what are friends for.
We are like a family, our Head our NOV anneh.
It shows how we missed you.
Take care. Kugan98

[kugan98]

[tscii]Today is Masi Maham.
Since its a sunday, we had a family prayer in the house.
Explained to the children the significance of this day.
They too must know about our festivals.
Otherwise they will be looking forward for only the prsaadam
after the prayer :lol:
May Lord Shiva shower his blessings on all his children
on this earth.


MASI MAHAM:
Masi Maham, or Maasi Magam, is an auspicious day in the Tamil month of Masi (February – March). In 2010, the date of Masi Magam is February 28. It is an important day and annual festival for Tamilians around the world. Makam, Mahm or Makam, is one among the twenty seven stars (Nakshatras) in the Hindu astrological system. A major ritual on the day is the bathing of Temple Idols in sea, pond or lake.

Idols of gods and goddess that are worshipped in Temples are carried in a procession to sea shores, rivers or ponds. Pujas and rituals are held here and thousands of people gather to witness the auspicious event.

It is believed that those who take bath in the seas or rivers or ponds on the Masi Magam will attain Moksha.

Once in twelve years, Masi Magam attains special significance and then it is known as Maha Maham.

The reason for observing Masi Magam varies from region to region and sometimes even from temple to temple.

The day is of great significance in Pondicherry, Kumbakonam, Srirangam and in numerous other shrines associated with Lord Vishnu, Shiva and Shakti in South India and in those regions around the world which has Tamil speaking population.

Thanks To The Net:


Take care. Kugan98

[kugan98]

[tscii]

SPINACH OMLETTE

Ingredients:
½ cup finely shredded spinach leaves
¼ cup mixed cabbage, coriander leaves finely cut
1 small onion finely chopped
2 tbs tomato (without seeds) finely chopped
¼ tsp sesame seeds
¼ tsp tumeric powder
1 tsp chillie powder
¼ tsp garam masala powder
1 ½ cup besan flour
2 tbs whole wheat flour
Salt to taste
Little oil.

Method:
Mix all the ingredients with enough water to form
a dosai like batter.
Keep aside for about 15 minutes.

Heat a non-stick pan, pour a ladle full of the batter.
Spread a little like a egg omlette. Pour a tsp of oil around the omlette.
Let it cook on medium heat.
Once it is cooked on one side, flip it over to the other side.
Remove once it is cooked.
Serve it hot with any sauce of your choice.
You can even make it as a filling for a sandwich,
with cucumber and chillie sauce.

OMLETTE WHILE COOKING:

[html:d89565f5b2]
http://img705.imageshack.us/img705/5877/spinachomeletteone.jpg
[/html:d89565f5b2]

THE COOKED OMLETTE:

[html:d89565f5b2]
http://img685.imageshack.us/img685/9118/friedomlette.jpg
[/html:d89565f5b2]

[NOV]

The day is of great significance in Pondicherry, Kumbakonam, Srirangam and in numerous other shrines associated with Lord Vishnu, :bow: :bow: :bow:
somehow its not in our family tradition. :roll: .. not that it matters now. :P

maasi maham is grandly celebrated in Pangkor island largely among the fishermen there, including the chinese.

[sudha india]

Hi all, we had a nice meet in CBE

Dev, ksen, TM and HR and sudha met.
Meet details lounge la thread paathu therinjukonga.

Ore oru vishayam mattum kekkanum. Edho diet diet nu solreengale apdina enna ?

Dev konjam vilakkamaga solvanganu nambaren.

By the way, dear samayal killadis ....chicken lollypop and fish fry - diet items a ?

(it is just my doubt. No reference to anyone)

[sm maddy]

:evil:

[rajraj]

Ore oru vishayam mattum kekkanum. Edho diet diet nu solreengale apdina enna ?


sudha: What is 'diet' depends on your weight ! :lol:

[dev]

Sudhaka, naanye sonnenla...naan 3-4 daysa proper diet illainu... aprom en indha nakkal!!!...:evil:

[kugan98]

Sudha ma, engga Dev apadi enna kindal adikreengga.
Paavam Dev, :roll:


Che, che yaar sonna chicken lollipopum fried fishum.
diet itemunu.

I suppose hubbers meet was a happy occasion.
So it was diet free day for every one.

So makkaleh enjoy your food for the day.
Ignore our chick looking Sudahma :lol:


Thanks, the above comments are mere jokes.
So no hard feelings. Kugan98

[kugan98]

I was reading our local newspaper yesterday.
A executive chef of a hotel who is a white has written
that his favourite recipe is the "Tomato Kasundi"
And that he has adjusted to suit his Western flavour.
Enna kodumai appa ithu :x :x

I have the original version of the tomato kasundi,
as well as brinjal kasundi.
I will post it for every one.

If you all are intrested I will also post his version of Western
kasundi.
Thanks. Kugan98

[kugan98]

Friends appidiyeh vanthu, ennoda unhealthy recipesa paarthu
konjam comments kudunggapa :cry2: :cry2:
Thanks. Kugan98

[sudha india]

K, :evil: how can you ignore me ??? :argh: :argh:
Ponga ponga all samalay killadis onnu serndhufied.

[sm maddy]

Ignore our chic looking Sudhama :lol:




:victory: than vinai thannai sudum :yes:

[kugan98]

Sudha ma tappu, tappu :notworthy: :notworthy:
Neengalum enggal kumbal thaan :lol:
Thanks. Kugan98

[kugan98]

SS Maddy why lah eriyira nerupil ennai ootruringga :banghead:
Kugan98

[kugan98]

[tscii]

QUINOA VEGE FRY

Ingredients:

1 cup quinoa
2 cups of thinly cut veges.
(Onion, green, red, yellow peppers, carrot and beans)
2 green chillies sliced
1 sprig curry leaves
½ tsp mustard seeds
2 tsp lemon juice
½ tsp tumeric powder
1 tsp oil
Salt to taste

To Garnish;
1 tbs chopped coriander leaves
1 tbs roasted peanuts
1 tsp ghee

Method:
Soak the quinoa for about 30 minutes.
Then rinse it, add 2 parts of water and salt and
Cook it on low flame for about 20 minutes.
Remove and let it cool.

Heat oil in a wok, add in the mustard seeds.
Let it splutter, add in the sliced green chillies, curry leaves,
and onions, sauté till the onions turn a bit brown.

Now add in all the other vegetables, salt and mix well.
Stir till the veges are cooked.
Add in the cooked quinoa and mix thoroughly to combine.
Remove and add in the chopped coriander leaves, peanuts.
Add also the lemon juice and the ghee.
Stir and combine, and serve with any chutney or yogurt.


The Cooked Quinoa:

[html:787fb39441]
http://img10.imageshack.us/img10/7417/img0024fur.jpg
[/html:787fb39441]

The Fried Vege Quinoa:

[html:787fb39441]
http://img121.imageshack.us/img121/2436/img0025ne.jpg
[/html:787fb39441]

[dev]

pls post the kasundi recipes,K...

[PARAMASHIVAN]

paramashivan,

nice to read spiritual facts. thanks

thank you :D

[PARAMASHIVAN]

PS, :thumbsup:

nalla spiritual facts... enakku idhu edhuvum theriyadhu...Happy tht I learnt something today...:)

No probs, will post more later when time permits, inaaiko poora meetings :banghead:

[dev]

Hi all, we had a nice meet in CBE

Dev, ksen, TM and HR and sudha met.
Meet details lounge la thread paathu therinjukonga.


Sudhaka... :rant: enna kodumai idhu... :argh: nammaloda junior hubber sm maddya neenga epdi marakalaam... :argue: TM stylela sollanummna 'makeup pannite post panni irupeenga...adhaan miss panniteenga'... :lol:

[kugan98]

[tscii]Dev, here is the tomato kasundi.
I am also pasting the paper cutting for you to see.

Selviem is missing from Kugan's kitchen.



TOMATO KASUNDI

500 grms ripe red tomatoes
10 grms chillie powder
10 grms ginger make into paste
10 grms garlic pips make into paste
10 grms cumin powder
60 grms sugar
40 grms or ¼ cup oil
1 tsp mustard seeds
1 ½ tbs salt less or as needed
1 ½ tsp tumeric powder
1 sprig curry leaves
150ml vinegar

Method:
Blanch the tomatoes and remove the skins.
In a blender blend the tomatoes lightly.

Heat a heavy bottomed pan, add the oil and mustard seeds.
Let them splutter, now add all the other ingredients,
except the sugar and the vinegar. Let it cook on medium flame.
Keep stirring for about 10 minutes.

Now add the sugar and vinegar, taste for salt, and keep on
cooking till it is reduced to a thick saucy consistency.
Remove cool and bottle. Goes well with chappathi,
and as a sweet pickle.

You can make this kasundi using brinjals.
You have cut the brinjals into very small cubes
And an addition of powdered fenugreek seeds.
Its also a sweet pickle to serve in functions for vegetarian meals.

[kugan98]

Thanks to Sunday Metro for the article.


[html:21616645a8]
http://thestar.com.my/archives/2010/2/28/sundaymetro/m_06tomatoKasundo.jpg
[/html:21616645a8]

http://img16.imageshack.us/img16/4328/newspaper1r.jpg



Sorry I do not know how to rotate the picture.
NOV anneh please enlarge the cutting for me,
and rotate the picture. Thanks. Kugan98

[dev]

K, vinegar ellam podanumma?...is it a pickle sort of?...

[Selviem]

kugan,
i am reading all the messages. why i should be angry.

[PARAMASHIVAN]

[tscii]Dev, here is the tomato kasundi.
I am also pasting the paper cutting for you to see.

Selviem is missing from Kugan's kitchen.
Ye mah, kovamaa?


TOMATO KASUNDI

500 grms ripe red tomatoes
10 grms chillie powder
10 grms ginger make into paste
10 grms garlic pips make into paste
10 grms cumin powder
60 grms sugar
40 grms or ¼ cup oil
1 tsp mustard seeds
1 ½ tbs salt less or as needed
1 ½ tsp tumeric powder
1 sprig curry leaves
150ml vinegar

Method:
Blanch the tomatoes and remove the skins.
In a blender blend the tomatoes lightly.

Heat a heavy bottomed pan, add the oil and mustard seeds.
Let them splutter, now add all the other ingredients,
except the sugar and the vinegar. Let it cook on medium flame.
Keep stirring for about 10 minutes.

Now add the sugar and vinegar, taste for salt, and keep on
cooking till it is reduced to a thick saucy consistency.
Remove cool and bottle. Goes well with chappathi,
and as a sweet pickle.

You can make this kasundi using brinjals.
You have cut the brinjals into very small cubes
And an addition of powdered fenugreek seeds.
Its also a sweet pickle to serve in functions for vegetarian meals.


sorry ka, neenga intha dialogue sonNathum ennaku vadivelu thaan gynabaham vanthuthu :rotfl:

[suvai]

Hello nga kugan,

I have been wanting quinoa recipe & super ah pottuteenga with pictures...thank u nga! kandipa try pannitu solaren.

dev...oru diet manual ezhuthidunga...it will surely be easy for reference...as there are so many tips that are being given by you/kugan /selvi & others.

kugan /selvi/suvai...ya vitutu.....sudha/ dev/ ksen ellaarum meet panni irukaanga.....sari paravaa ilaai pogattum.......enna saapiteenga nu menu type pannunga.... naangalum padichi suvaichikarom
:mrgreen:

[suvai]

kugan nga.....yr parboiled rice urundai...romba konjama try pannen....vegu vegu jore aaga vanthidichi....omg wish i had made more.....taste romba abaaram & i tell u....yr method was just perfect to the dot. Thank u nga!!! :-)
nalla vaangi katikiten for making very little...so will be making more this weekend ;-)

[rajraj]

...so will be making more this weekend ;-)

enakku konjam anuppi vainga ! :lol:

[kugan98]

Dev, its some sort of sweet pickle.
It goes well with breads, as a sandwich filling, with rice and so on.
Illaati westerner eppadi favouritenu solluraaru.
You can read his version, once NOV anneh loads the cutting.

The one we make with brinjals will always be a big hit with all the visitors we have for vegetarian lunch.
Normally all will ask for the recipe before they leave.
Thanks. Kugan98

[kugan98]

Tamby ennai paarthaal comedyaai theriutha :lol:
Thanks. Kugan98

[kugan98]

Suvai nga, I am so happy that you liked the recipe.
It is a disappeared dish.

There is one more of my great grandmother's recipe.
It is called par boiled rice halwa.
Also a disappeared dish.
I will do and post it with pictures for you.
Thanks. Kugan98

[kugan98]

Rajraj, welcome to Kugan's Kitchen.
Nichayam Suvai nga unggalukku anupuvaanga.
Thanks. Kugan98

[NOV]

You can read his version, once NOV anneh loads the cutting.Here is the article...

http://thestar.com.my/metro/story.asp?file=/2010/2/28/sundaymetro/5660607&sec=sundaymetro

[dev]

Suvai, neenga ellarum vaanga...oru mega mmeet arrange pannidurom...

Menu... we had salads & juice at Pure n naturals .
Corn n mushroom salad
peanut and nuts salad.

Ksen & sen had beetroot & carrot juice with ginger & she gave a thumbsup for it...

TM & HR had strawberry juice/milkshake...Sudhaka had pineapple juice... Naanum maddyum saladlaye kuriyay irundhom...:lol:

Aprom lunch at peking...lunch was veg & non-veg... Sudha, Ksen,Maddy vegetarians... me , sen, HR & TM non-vegs.

Menu:
Sweetcorn mmushroomm soup
Hot n sour veg soup
hot n sour n.veg soup
Veg balls in hot garlc sauce
chicken lollipop
chilli fish
mushroomm & egg fried rce
shanghai fried rice

Avalo thaan...:)

[dev]

K, thanks for the recipe... NOV linke kuduthitaar for the article...

brinjal kasundi recipeumm post pannunga...

[kugan98]

Dev, nalla fantastic menu thaan.
Glad you all enjoyed the food.
Thanks. Kugan98

[kugan98]

NOV anneh thanks for the link anneh.
Kugan98

[kugan98]

[tscii]Dev, I am posting the pumpkin soup, as we make.
My aunt suggested that, we can add 2 tbs of well cooked
mysore dal, while we blend the pumpkin. This will reduce
the sweetness of the pumpkin. Thanks. Kugan98


PUMPKIN SOUP

Ingredients:

300 grms pumpkin skinned and chopped
1 large white onion chopped
3 pips of garlic smashed
2 tbs extra virgin olive oil
1 bay leaf
1 tbs dry thyme
¼ tsp cumin powder
¼ tsp curry powder (optional)
Freshly ground pepper powder
Salt to taste
½ cup heavy cream
3 cups of vegetable stock. Less or more according to thickness needed

Method:

Pre heat oven to 200 degeress C
Mix the onion, garlic and thyme in olive oil.
Add in the chopped pumpkin, pepper and salt and mix well.
Spread this mixture in a baking tray, with the bay leaf and roast for about 20 minutes.
Stir in between once or twice. It should have been tender by now.

Remove from the oven and transfer to a cooking pot.
Add in the vegetable stock, cumin powder and curry powder.
Simmer for about 10 minutes. Taste for seasonings.
Now remove from the stove, discard the bay leaf.
Let it cool a little. Then puree the soup in a blender.
Before serving reheat the soup and mix in the heavy cream.
Serve hot with bread.

[html:0ee8d69e23]
http://img714.imageshack.us/img714/2716/pumpkinsoupone.jpg
[/html:0ee8d69e23]

[dev]

bayleaf again!!!... I'll try it without bayleaf... & will use LF milk in place of cream...

Thanks a lot for the roasted pumpkin soup K...

Oru chinna doubt...at wht temp should the oven be set?

[kugan98]

Dev, 1 bay leaf you will not find any smell.
You can do it without the bay leaf too.
Set the oven to about 190 to 200 degrees C.
Sorry for not mentioning that.
You will have a nice aroma if you roast the pumpkin.
Or you can do it even without roasting.
Thanks. Kugan98

[dev]

I'll try roasting the pummpkins... Thanks again K...:)

[kugan98]

Still in the subject of pumpkin, try this pumpkin payasam.
Truly delicious. You have to try it once to know the truth.


PUMPKIN PAYASAM

Ingredients
2 cups ripe pumpkin,cooked and mashed well, without lumps (like puree ).
500 grms grated jaggery
25 grms fried raisins
25 grms fried cashew nuts
2 tbs honey
1 tsp cardamon powder
4 cups thin milk or more and 1 cup thick milk from 1 big coconut
2 tbs ghee
salt a pinch

Method:
Add a cup of water in jaggery and prepare a syrup.
In a pot, add the syrup ,thin milk and the mashed pumpkin and bring to boiling point
Reduce the heat, add the honey and ghee and cook till thick.
Add thick milk,cardamon powder and boil again once.
Serve decorated with fried raisins and cashew nuts.

Note: Reduce or increase the thin coconut milk,
According to the thickness of payasam wanted.

[PARAMASHIVAN]

inaiku 'National pumkin day ' :lol2:

[kugan98]

Tamby why are you scared of pumpkin?

Read here. Thanks to the net.

Pumpkin Nutrition

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)

Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

Thanks. Kugan98

[kugan98]

[tscii] Dev, here is the recipe for Brinjal Kasundi.
Its a fool proof recipe. You just have to follow
the recipe and it will be done.
Those who like can try with 500 grms or 250 grms brinjals.
Thanks. Kugan98


BRINJAL KASUNDI

1 kg round brinjals
10 tbs sugar
3 tbs salt more or less
8 tbs chillie powder
1 whole bunch garlic
3 tbs cumin powder
1 1/2 tbs mustard made into powder
2 tbs funugreek powder
2 tbs tumeric powder
1 1/2 cup oil
1 cup vinegar


Method:
Wipe the brinjal and cut into ½ inch cubes.
Do this last, or the brinjal will turn brown.
Pound the garlic roughly.
Mix all the powders with vinegar.
Heat the oil, add the pounded garlic.
When it’s slightly brown add the powder mixture.
Stir nicely till all the spices are coated with oil.
Add the brinjal and mix nicely.
Add the sugar and salt, the sugar will melt,
And look a bit watery. Stir nicely little while,
till the brinjal are 3/4 half cooked. ( It should not be overcooked)
The brinjal pieces will be a bit crunchy.
When cooled you can bottle it.
Can be eaten with chapathi, or as a sandwich filling, with dosai, or even with rice. It will be a hit with friends visiting.

Thanks. Kugan98


P.S do not worry about the amounts mentioned.
Just follow the recipe and you will have a nice brinjal kasundi.

I will try to post a picture soon.

THE CUBED BRINJALA:

[html:2be22dac6b]
<img src="http://img121.imageshack.us/img121/8853/cubedbrinjals.jpg
"width=300>
[/html:2be22dac6b]


THE COOKED BRINJAL KASUNDI:

[html:2be22dac6b]
<img src="http://img522.imageshack.us/img522/1913/brinjalkasundi.jpg
"width=300>
[/html:2be22dac6b]

[PARAMASHIVAN]

Tamby why are you scared of pumpkin?



Kugan ka I am not scared of pumpkin, I am scared of 'Dev's' Pumpkin cooking??

:rotfl:

[Selviem]

rightly said kugan, pumpkin is such a good vegetable. it is very good for health

[kugan98]

[tscii]This is a very nice chicken in soy sauce recipe.
I made this with meal maker.
Same way as for chicken.
Thanks. Kugan98

CHICKEN IN SOY SAUCE

Ingredients:

1 kg chicken cut into small pieces
1 tsp ginger juice
1 tsp garlic juice
¼ tsp tumeric powder
½ tsp red chillie powder
Little salt
Marinate for about 3 hours or over night.

1 big onion sliced
5 pips garlic cut julienne
2 cm thumb size ginger cut julienne
2 green chillies cut julienne

2 tbs thick soy sauce (more if you want the colour darker)
2 tbs light soy sauce (more or less according to the salt taste)
Juice of 1 lime
Oil for frying

Method:
Heat oil in a wok, add the chicken pieces and fry them ¾ cooked.
Remove and keep aside. Remove all oil from the wok.

In the same wok , add 1 tsp of oil,
Add in the onion, garlic, ginger and green chillies.
Sauté little while till the onion turns little limp.
Dish out and keep aside. We do not want the ingredients to become very soft.

In the same wok, add both the sauces, and 2 cups of water.
Add in the fried chicken pieces.
Let it come to a slow boil, till all the sauces are absorbed by the
chicken pieces. Keep stirring now and then. Taste for salt.
When nearly all the sauce is dry, add in the fried onion, ginger mixture.
Squeeze the lime juice, give a good stir and remove.
Garnish with onion rings or cut coriander leaves.

For those who do not like to fry the chicken,
You can add in the chicken pieces, when you add the sauces
with water. Add more water and let the marinated chicken cook in the sauce.

[html:4f1cdec101]
http://img715.imageshack.us/img715/6209/soysaucemealmaker.jpg
[/html:4f1cdec101]

[PARAMASHIVAN]

Kugan ka

I thought u were a viggie??

[kugan98]

Tamby, you did not read my recipe fully.

The recipe is for soy chicken.
I made it with SOYA MEAL MAKER.
Appa vegetarian thaaneh?

You are right we are all vegetarians.

Thanks. Kugan98

[PARAMASHIVAN]

Tamby, you did not read my recipe fully.

The recipe is for soy chicken.
I made it with SOYA MEAL MAKER.
Appa vegetarian thaaneh?

You are right we are all vegetarians.

Thanks. Kugan98

:oops: sorry

[suvai]

ahaaa dev......kandipa pottudalaam oru meet..;-)
thank u for taking the time to list out the menu for each & every person......seems like u all had a great time....vegetarian items saapidum bothellaam naangalum irunthom thaan onga meet la :mrgreen:

kugan nga...kandipa onga grandmother recipeyum podunga....will surely try it...i always liked puzhungal arisi preparations.

raj nga........anupichitaa poguthu nga ;-)

[kugan98]

Suvai nga kavallaipadaatheengga.
I will cook and post few of the dishes that Dev and Sudha
had in their meet. Thanks Kugan98




I will post the parboiled rice halwa soon for you.
Thanks.

[kugan98]

[tscii]

POTATO PULAO

Ingredients:
2 cups of basmati rice soak for 10 minutes.
300 grms potatoes cut into 2’ chunks
2 tomatoes chopped fine
3 green chillies sliced
2 big onions sliced
4 tbs yogurt
1 tsp red chillie powder
1 tsp garlic paste
1 tsp ginger paste
A little tumeric powder
3 tsp ghee
2 tbs mint leaves
3 cups of water

To Season:
2 small bay leaves
1 star anise
2 cardamom
½ tsp aniseeds

To Garnish:
1 tbs coriander leaves
1 tbs fried onions

Method:
Heat ghee in a thick bottomed pot.
Add in all the seasonings, add in the onions and green chillies.
Sauté well, add in the ginger garlic paste, fry till golden colour.

Add in the potatoes, and stir for a while.
Let the potatoes become a little brown and is little soft.
Add in the chopped tomatoes, chillie powder, tumeric and salt.
Simmer this for about 3 minutes till the tomatoes are mushy.
Add in the mint leaves and curds, also the drained rice.
Sauté till the rice gets well coated with the paste.

Add the water and taste for salt. Combine well, cover and cook the pulao on a very low flame, till all the liquid is absorbed, and the rice is cooked. Off the flame and keep covered for some time.
Later fluff up the rice and garnish with the coriander leaves and fried onions. Serve warm with onion raitha.

[html:e7456d539a]
http://img697.imageshack.us/img697/8071/potatorice.jpg
[/html:e7456d539a]

[dev]

ahaaa dev......kandipa pottudalaam oru meet..;-)
thank u for taking the time to list out the menu for each & every person......seems like u all had a great time....vegetarian items saapidum bothellaam naangalum irunthom thaan onga meet la :mrgreen:

kugan nga...kandipa onga grandmother recipeyum podunga....will surely try it...i always liked puzhungal arisi preparations.

raj nga........anupichitaa poguthu nga ;-)


Ungalukku ellamm serthu sudhaka saapitaanga...:P

next time in cbe, u SHOULD allot some time for us Suvai...:) kandippa meet pannanum...

[dev]

K, super pulao... parcel pls...:noteeth: Idhula potatoku badhil wht other vegs can i use?...

Have u posted a mmushroom pulav recipe already?...if not, pls post one...

[Selviem]

kugan, nice potato pulao. i will try this next week. can we add whatever veges we like?

[kugan98]

Thanks Dev, when ever I am lazy I would do this type
of 1 pot dish.
You can add any veges of your choice.


I will surely do the mushroom pulav and post the recipe

Dev, I will be doing your hot and sour soup today for Suvai nga.
Later the veges in garlic sauce.
Shanghai fried rice will be like our normal fried rice.
If there is any difference please let me know.
Suvai nga saapitta maathari irrukkum. :lol:

Thanks. Kugan98

[kugan98]

Thanks Selviem for your nice words.

Pulav's have no hard and fast rules.
We can add any veges we like.

Thanks. Kugan98

[kugan98]

In Malaysia, string hoppers are taken with non-vege gravies, sothi, or with coconut scrappings and brown sugar.
In India it is made into different types of sevai.
One of them is called Tomato Sevai.

TOMATO SEVAI O R SEMIYA

Ingredients:

2 cups sevai or boiled rinsed cooled semiya
3 big tomatoes chopped fine.
2 green chilles slit and sliced
tsp chillie powder
tsp tumeric powder
Salt to taste

Temperings:
1 tbs oil
tsp cumin seeds
tsp mustard seeds
tsp urad dal

a pinch of hing
1 tbs cashew nuts optional
1 sprig curry leaves


Garnishing:
1 tbs chopped coriander leaves for garnishing
2 tbs grated coconut for garnishing optional

Method:
Heat oil in a non-stick wok. Add all the tempering items.
Stir for a minute, add the green chillies, and tomatoes.
Saut nicely, add in the chillie and tumeric powder and salt.
Add very little water and let the tomatoes cook till mushy.
When well blended, add in the sevai or semiya.
Stir gently, so that the mixture coats the sevai well.
Add the grated coconut and chopped coriander leaves.
Mix well and serve.

[html:1785e60ff8]
http://img169.imageshack.us/img169/9864/tomatosevaione.jpg
[/html:1785e60ff8]

[kugan98]

PULI SEVAI OR SEMIYA

Ingredients:

2 cups sevai or boiled semiya
1 tbs groundnuts
1 tbs chana dal
tsp mustard seeds
1 sprig curry leaves
3 red chillies broken
2 tbs of tamarind paste mixed in cup water
tsp tumeric powder
Salt to taste
tsp of asafetida powder
1 tsp fenugreek seeds roas ted and powdered
2 tbs gingelly oil
2 tbs of fresh coconut (optional
Little coriander leaves for garnishing

Method:
Heat a wok add the oil, then add the mustard seeds,
Chana dal, groundnuts, curry leaves, and dry chillies.
Now add the tamarind juice, the tumeric powder
And salt. Cook until it is thickened.
The oil should rise to the top.
Now add fenugreek and asafetida powder. Stir well.
Add enough of this masala to the boiled semiya or sevai
Garnish with fresh coconut and coriander leaves.

[html:44cdd7deb8]
http://img13.imageshack.us/img13/5538/pulisevai.jpg
[/html:44cdd7deb8]

[suvai]

kugan nga....semma semiya items..the pics look more tempting especially the puli sevai...........enaku sevai romba pidikum...we also have it with thengai paal & mundiri parrupu podi & sugar....
dev & selvi.....i know its not fit for a diet menu...but its okay to have it once in a while....ennaa solareenga??? correct thaaney naan??? :mrgreen:

kugan nga...potato pulao kooda asathalaa thaan iruku...try pannitu solaren...

between u selvi & dev....have posted so many mouth watering recipes that i need to try slowly one by one. one months recipes aachey
:mrgreen:

dev...adutha murai....will surely make sure to othukify time for the meet..;-)
oh sudha avanga vegetarian katchiyaaa??? :mrgreen: :mrgreen:

selvi.......are u on diet with dev too?

poosanikaai pottu kuzhambu vadam/vadagam pannuvaanga...anyone with a good recipe?

i remember a neighbour...used to make poosanikaai halwa....for all the functions...........so much so ...avanga veetila irunthu dappa vanthichinaa..lid thirakaamaleye...we wld all say...."poosanikaai halwa".... :rotfl: my mom & other elders used to get upset with us....
:mrgreen:

kugan nga... kambu koozh saapidalai :-(..to be honest maranthiten....

[rajraj]

poosanikaai pottu kuzhambu vadam/vadagam pannuvaanga...anyone with a good recipe?

i remember a neighbour...used to make poosanikaai halwa....for all the functions...........

suvai: enga oorukku vaanga! :) Aunty will make you poosanikkaai morkkuzhambu, pooNdu/miLagukkuzhambu, pumpkin halwa, carrot halwa,gulfi etc! :) aanaal weight yeriduchunnu solla koodaadhu ! :lol:

[suvai]

poosanikaai pottu kuzhambu vadam/vadagam pannuvaanga...anyone with a good recipe?

i remember a neighbour...used to make poosanikaai halwa....for all the functions...........

suvai: enga oorukku vaanga! :) Aunty will make you poosanikkaai morkkuzhambu, pooNdu/miLagukkuzhambu, pumpkin halwa, carrot halwa,gulfi etc! :) aanaal weight yeriduchunnu solla koodaadhu ! :lol:

:lol: raj nga.....weight yerinaalum sari yeraavitaalum sari....varaporen oru naal thidirnu.... :mrgreen:

[dev]

Ok Suvai...:)

Yes, Sudha, maddy & Ksen unga katchi...:D

[dev]

K, sevai soopera irukku,...

I din't taste the shangai fried rice... it was a mix of rice & thin noodles... taste epadinu sudhaka alladhu ksen thaan sollanum...

[Selviem]

thanks kugan for semiya receipes, i am a big fan of semiya. yesterday night for dinner we had semiya. i made pasiparuppu sambar for that, my husband likes it with poondu milagu kulambu. now two more to try tomato semiya and puli semiya.

[Selviem]

suvainga, i am not very strict diet. at home i prepare diet food,(no deep fry, no sweets, coconut is restricted). quantity is limited, any receipes i can try according to my style. yesterday lunch i made poosanikai morekulambu, poondu milagu kulambu, (drumstick,brinjal, avaraikai, peerkangai) poriyal. beans cabbage poriyal

[Selviem]

suvai,
vacation la no diet. just enjoy and come. after that work it out.

[Selviem]

suvainga,
when u r in vacation, i tried ur broadbeans mothai, very nice . after that i preparing ur mothai only. i tried with capsicum, long beans, french beans.
combations of
1.potato and broad beans/long beans
2. brinjal and broad beans/long beans
3. peerkangai and broad beans/long beans
4. chenai kilangu and broad beans/long beans

awesome suvai, for chappathi and for rice too

[kugan98]

Friends I have posted the picture of Brinjal Kasundi
In page 79. Please have a look.
I will pm NOV anneh to upload the picture.
Thanks. Kugan98

[kugan98]

Thanks Suvai nga for all your kind words.
Try the recipes at your own pace after resting nicely.
Neengga kool try panni irukkanum.
Missed a chance. May be next year.
Take care Suvai nga.

[kugan98]

Thanks Dev, I will try and post the recipes for Suvai.
Thanks again. Kugan98

[kugan98]

Thanks Selviem, even every one in my house loves semiya.
We get good semiya from India.

Selviem have you posted your poondu milagu kulambu?
It will be very nice for my morning oats.

Wow! you have cooked so many variates of Suvai's recipes.
Thanks Selviem. Kugan98

[Selviem]

kugan,
i have posted in the name of milagu kulambu. rightly said kugan it is very nice with morning oats. u can prepare milagu curry and keep it for a week in the fridge. it goes well with rice, idiyappam, appam, dosa, idli, oats..

[Selviem]

kugan, i tried with pudhina -malli thogayal for oats today
i didnot add salt to my oats. i liked the taste.

[Selviem]

suja and aarthi how r u? how is lil pranay? no news at all from both of u. plz if u r reading the messages silently then just drop a word whenever u can. take care both of us. threading is missing both of u very much.

[Selviem]

suja,
i think long back u asked about stuffed fish. sorry for the delay.

here is the receipe.

u can try with the fillets of any fish.

clean and marinate with little mustard sauce, dash of pepper powder, salt(little) coz in mustard sauce contains salt. lime juice little. keep this for 1/2 hour.

one egg boil and discard yellow and chop white in tiny pieces.

small potato boil and chop in to tiny pieces.
par boil carrot, french beans and chop into tiny pieces.

in a pan, add few drops of olive oil, add 2 tblsp of white onion chopped, saute for a minute.
now add 1 tblsp of chopped tomatoes, just cook for a minute.
then add par boil carrot, french beans and 1 tblsp of chopped cabbage saute for a minute.
then add all coloured capsicum (yellow,orange,green and red) chopped all together 2 tblsp
then egg and saute for 2 minutes. adjust salt, pepper .
then switch of the fire add herbs according to ur wish.
i add oregano,parsely, thyme, sage and rosemarry.

this is the stuffing. now take aluminium foil place one fillet, spread the stuffing and cover it with another fillet. cover the fillet with the toothpicks in all corners. cover it with foil tightly and grill it in the oven. this will be filling and we can have it with soup.

[kugan98]

Thanks Selviem, I found the recipe in Kugan's Kitchen 1
page 61. I will try for my oats porridge.
I have to thank Dev for the recipe index. Thanks Dev.

Selviem, I too just add water to the oats and just boil it.
No salt, no milk. The salt will come from the gravy.

I too will try with pudina malli togayal.
You feel nice with different types of gravies and togayals.


Selviem, the stuffed fish is something new to me.
Imm, I cannot try it. Anyway thanks for the recipe.


Aarthii pmed me that her son is still not alright.
He has fever off and on.
She takes him to Apollo hospital in Delhi.
They are waiting for his urine results.
I feel very sad for aarthii, I know how a mother feels.
Pranay is in my daily prayer.

Suja, there is no news, I think she must be busy
with her home and work.
Suja we hope everything is fine at your end.
When ever you get the time, please drop us a line.
We will feel very happy.

Thanks Selviem, Take care. kugan98

[dev]

Oh, pranay is not ok yet!!!...:( Hope he recovers soon... my prayers for his quick recovery...:bow:

[kugan98]

[tscii]Suvai nga enjoy this hot and sour soup that Dev had.


HOT AND SOUR SOUP

Ingredients:
200 grms cabbage cut into long strips
200 grms carrot cut into strips
¼ cup soft tofu cut into cubes (optional)
2 green chillies sliced
2 birds eye chillie minced well
1 ½ tbs soy sauce
1 tbs vinegar
1 tbs tomato sauce
1 tsp fresh black pepper powder
1 tsp ginger paste
1 tsp finely minced garlic
½ tsp sugar or a pinch of aji-no-motto
Salt to taste
5 cups of water

3 tsp cornflour to thicken the soup.

To Garnish:
2 tbs capsicum chopped
2 tbs spring onions chopped

Method:

Mix the 5 cups of water, soy sauce, vinegar, sugar, salt,
ginger, garlic, tomato sauce, green chillies, and birds eye chillie.

Bring the mixture to a boil, now add all the chopped vegetables
and the tofu. Cook on medium heat for a minute.
Taste for salt.

Dissolve the the cornflour in ½ cup of water.
Raise the heat and add this cornflour and keep stirring.
Stop adding cornflour just before a thick consistency is reached.
Remove and garnish with the capsicum and spring onions.
Serve steaming hot.

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[Selviem]

kugan,
thanks for the soup, something different and new to me. i will try.

[Selviem]

feeling bad for lil pranay. i will pray for him. take care aarthi.

[dev]

K, I'll try the soup tomorrow & let u know... In peking restaurant, they add finely chopped cucumber to veg H n S soup... & no tofu is added... since i don't have stock of tofu, i'll try with these slight variations...:)

[suvai]

aarthi........we are all praying for him....u be strong & think positively sareeya! Soon he is going to be very well.

kugan nga...thank u for the nice hot & sour soup....& also for posting all the recipes that dev & the rest of the hub members ate :-)

selvi....that is amazing that u try out different combo for the mothai....now u have given us more ideas thank u.

[NOV]

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- P - R - A - Y - I - N - G -

- F - O - R -

- P - R - A - N - A - Y -

:bow: :bow: :bow: :bow: :bow: :bow: :bow: :bow:

[kugan98]

Dev and Selviem. I asked about the hot and sour soup to my Chinese friend. She said sometimes they use cucumber in the soup.
Since she does not like the softness of the cucumber, she added tofu for its protien. Ennkita sollanumilla :oops:

Please try and give the feed back. Thanks Kugan98

[kugan98]

Thanks Suvai nga, let me cook and post all the recipes.
Thanks again. Kugan98

[kugan98]

Thanks NOV anneh for Pranay's get well card.
Hope Aarthii sees it.
we all will pray for his speedy recovery.
Thanks. Kugan98

[kugan98]

[tscii]Suvai nga, this is also a DISAPPEARED dish.


PAR BOILED RICE HALWA

Ingredients:

3 cups of par boiled rice soaked for 5 hours
4 cups of coconut milk
1 ½ cups of sugar
2 tbs of boiled channa dal (killu patham)
1 tbs raisins roasted in ghee
½ tbs broken cashew nuts roasted in ghee (optional)
A pinch of cardamom powder
Little salt
1 tbs ghee.

Method:
Grind the soaked rice very fine to a idli batter consistency.
Add the milk, sugar, salt and cardamom powder. Mix well.

Pour this mixture in a wok, on very low fire, keep stirring.
As the mixture thickens, add in the raisins, cashew nuts,
channa dal and the cardamom powder.
Keep stirring till the mixture is very thick.
Add in the ghee, and pour it in a greased tray.
Cut into slices after it cools.

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[kugan98]

Sorry I will post a recipe in this place tomorrow.
Kugan98

[kugan98]

[tscii]Was about to cook, nasi lemak for lunch.
Phone call came that there are 2 guests for lunch.
Went blur for a moment.
Remembered this simple masala rice, normally it is accompanied by
thick sotha sotha mutton prettal.
So quickly made little mushroom kurma, masala rice, mixed veges stir fried, onion raitha, scrambled tofu , fried appalam and fresh fruits.

Here is the simple masala rice.

SIMPLE MASALA RICE

Ingredients:
2 cups basmati rice soaked for 15 minutes
1 onion sliced
1 bay leaf
1 star anise
2 cloves
1 inch cinnamon stick
2 cardamoms
1 small piece mace
1 tbs ghee
3 cups water
Salt to taste

To Grind To A Fine Paste
2 tbs coconut scrapings
2 green chillies
2 tbs coriander leaves
½ tsp aniseed
1 clove
½ inch cinnamon stick
1 cardamom
½ inch ginger
5 pips garlic

Method:
Heat the ghee in a rice cooker, add in all the whole spices.
Add in the onion and sauté well.
Add in the ground masala and fry well.
Now add in the drained rice, give a good stir.
Add in the water, salt and cover.
Cook till the rice is done.
Keep covered for sometime, fluff up and serve.
Serve with any kurma or gravy.

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[dev]

Ok K... I like cucumber in the soup...I'll try & let u know... din't get a chance to try today...

Masala rice recipe looks diff... :)

I saw a recipe for ilaneer halwa in a magazine... will post the recipe soon...

[suvai]

hello nga kugan,
par boiled rice halwa.......consistency epadi irukanum....pudding type ah...ila slice pannara pakuvamaa?....ingri's & proportions look very interesting....try pannidaren for sure...love the combo of rice & coconut milk...;-)...two tblspn of ghee porumaa? stick pannatha?....nice ah innum konjam nei oothikalaamaa? :mrgreen: :mrgreen:
kunga/selvi/dev/sudha/madhu/ksen/sp/priya/nm/aarthi...yaaraiyaavathu vitu irunthaal mannikavum...can see u all smiling...;-)

Kunga nga onga thidir guests ku...damaal damaal nu menu pottu..asathiteengala!!! apadiye onga scrambled tofu recipe podunga plz...also yr mushroom kurma..:-)

thanks kugan nga for yr kai vannamzzz!!

ahaaa ilaneer halwa va????? podunga dev podunga...athai kugan try pannitu picture pottuduvaanga.....apuram avangaluku....O pottuduvom...naama ellaarum sernthu :mrgreen:

simple biriyani is the one i am going to try tomorrow kugan....:-)

kugan nga today i tried yr carrot tomato chutney with idly...very good taste
:thumbsup:

dev.....i tried yr kongu rasam also......awesome taste...powder first time eh ready panni vachikiten ;-)

so aduthu enna recipe poda poreenga???ladies!!!!

[rajraj]

....nice ah innum konjam nei oothikalaamaa? :mrgreen: :mrgreen:
kunga/selvi/dev/sudha/madhu/ksen/sp/priya/nm/aarthi...yaaraiyaavathu vitu irunthaal mannikavum...can see u all smiling...;-)


veettil treadmill irundhaal dhaaraLamaa oothikkalaam ! :lol:

[suvai]

....nice ah innum konjam nei oothikalaamaa? :mrgreen: :mrgreen:
kunga/selvi/dev/sudha/madhu/ksen/sp/priya/nm/aarthi...yaaraiyaavathu vitu irunthaal mannikavum...can see u all smiling...;-)


veettil treadmill irundhaal dhaaraLamaa oothikkalaam ! :lol:

raj nga...."innum konjam" nu thaan sonnen athukey treadmill ah?!! :lol: :lol: neraiya nu solli irunthaaa....just yosichi paarkaren :mrgreen: :mrgreen:

[kugan98]

Suvai nga, if you add all the ingredients and cook on a slow fire.
The mixture will slowly thicken.
We cook on slow fire to allow the flour to be cooked.
When you dip your fingers in water and touch the cooking flour,
it should not stick to your fingers. That means the flour is cooked.
You keep on stirring till it becomes quite thick.
It will be like a thick pouring consistency. Pour it in a greases tray.
You can cut it into neat slices after it is cooled.

I add 2 tbs of ghee, as the coconut milk too will have its oil.
Not necessary for too much of ghee.
Unggalukku pidikkumna no promlem, oothungga :lol:


I will post the other two dishes for you.
I have posted the sliced rice halwa picture.

Thanks. Kugan98

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[kugan98]

[tscii]
SCRAMBLED TOFU

Ingredients:

2 cups of crumbled soft tofu
1 cup of red onions chopped
½ cup of tomato chopped
2 tbs of green chillies chopped
1 tbs of fresh ginger finely chopped
1 tsp coriander powder
½ tsp cumin powder
¼ tsp tumeric powder
1 tsp freshly ground black pepper
2 tsp oil
1 tbs thinly sliced scallions
1 tbs chopped coriander leaves
Salt to taste

Method:

Heat oil in a wok, add in the onions, sauté till it wilts.
Add in the ginger and green chillies. Stir for a minute.
Add in the tomato pieces, coriander powder, cumin powder,
tumeric powder and stir till the tomatoes are mushy.

Now add in the crumbled tofu and salt and mix well.
Sauté for about 6 minutes to let the tofu absorb all the flavours.
When the mixture is dry, add the scallions, coriander leaves and the pepper powder. Stir and remove.
You can even use this as a sandwich fillings.

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[Selviem]

kugan,

i will try out the soup today and let u know.

[Selviem]

kugan,
simple masala rice was too good. receipe looks different. tomorrow for lunch i am planning to make. i will give u the feedback tomorrow.

[Selviem]

kugan,
tofu scrambled will be nice? coz kids like paneer , so i can tell them it is panneer.

[kugan98]

Selviem, thanks for wanting to try the recipes.

Scrambled tofu, can be made into a filling for chapathi rolls.
Or you can make maida crepes and put these as a filling.

When you want to use this as a filling, do not cook it very dry.
You can do this scramble even from panner.

Thanks. Kugan98

[suvai]

hello nga kugan & selvi....:-) good to c u both !!

omg kugan...will surely try the par boiled arisi alwa.......now i can tell the consistency. Thanks for writing the details. It makes sense now.
u r right...coconut milk irukarthunaala ghee avolova avasiyam ilaa.......sari paravaa ilaa....vera ethilaiyaavthu oothikalaaam :mrgreen: :mrgreen:

thanks for the tofu scramble too. good idea selvi....the same can be tried with paneer too...hmmmm pannita poguthu! ;-)

[kugan98]

[tscii]Dear Friends, Selviem is unable to log in to the forum.
I am posting her message here for every one.
I too wish every one the same.
Thanks Selviem. Kugan98



Hello friends,

Every Home,Every Heart, Every Feeling,

Every Moment Of happiness is incomplete

without u, Only U can complete this world…


Once in a while we all need to be reminded how special we are!



Happy Women’s Day



Selviem

[kugan98]

[tscii]Suvai nga, itho Shanghai fried rice.
Dev, saapittathu. neengalum oru pidi pidingga. :lol:


SHANGHAI FRIED RICE

Ingredients:

1 ½ cups cooked white rice, let it become cold.
1 cup boiled noodles, strain and rinse in cold water

1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 onion sliced
1 green chillie minced or 1 bird’s eye chillie minced
¼ cup cabbage finely sliced
¼ cup carrot cubed
¼ cup capsicum cubed
¼ cup mushroom sliced
Aji no motto (optional)

1 tsp chillie powder
1 tsp sugar (optional)
2 tbs soy sauce
½ tsp chillie sauce
2 tbs of oil
2 tbs scallions chopped
Salt as required

Method:
You can cook the rice the previous night and keep in the fridge.
Heat a wok with the oil.
Add in the garlic, ginger and sauté well.
Now add in the onions, and the green chillie.
Stir fry for a minute, add in the cabbage, carrots, capsicum,
mushrooms, chillie powder, sugar, and salt .
Continue to stir fry on high heat for a minute.

Now lower the heat and add in the noodles, cold rice,
soy sauce and chillie sauce.Mix well.
Give a good stir, on high heat so that all the ingredients are mixed well.
Taste for salt and remove. Garnish with the spring onions.
Serve steaming hot.

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[dev]

Thanks Selvi...

Wish all women hubbers a happy women's day...:)

[kugan98]

[tscii]Friends, this Spinach Chutney recipe was given by a friend.
When I made it today, my children said, you have made Spinach Kadayal, and naming it Chutney. Enna kodumaiyappa ithu :roll:


SPINACH CHUTNEY

Ingredients:

200 grms of spinach leaves
2 shallots chopped
2 green chillies chopped
2 pips of garlic
1 tsp of grated ginger
1 tsp channa dal
¼ tsp black pepper
Little lime juice to taste
Salt to taste
2 tsp of oil

To Season:
¼ tsp mustard seeds
¼ tsp urad dal


Method:
Heat a wok, add 1 tsp of oil. Add the shallots, ginger, garlic,
channa dal, green chillies , salt and the black pepper.
Sauté well, add in the spinach leaves.
Give a good stir, close and off the flame.
The spinach will wilt in the heat.

Let it cool, grind it in a blender. Add lime juice to taste.
Heat a small pan with 1 tsp of oil.
When hot add in the urad dal and mustard seeds.
When they splutter, add them to the ground spinach.
Mix well and serve as a chutney.

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[dev]

Thanks to Chef Jacob & Mrs.Shanthi for the recipe.it's another speciality from the kongu region.

Ilaneer halwa: Tender coconut water halwa

Water taken fromm 4 tender coconut. Make sure it's sweet & not salty.

Add in 250gmms sugar & some coconut water to a pan & let it come to a boil & the sugar dissolve.

Add in the remaining coconut water.

Mix 100 gms rice flour with water & strain.

Add the rice flour mix to the coconut water+sugar mix.
Cook it on low-medium heat. stirring all the time.

Once it thickens & raw smell of rice flour is gone, add in 100 gms of ghee. keep stirring until halwa consistency is reached.

Note: I feel adding small pieces of tender coconut to the halwa will add to the taste.

[dev]

K, u might want to try the spinach chutney from the link below...

http://www.aayisrecipes.com/2010/03/01/spinach-chutney-palak-chutney/

[dev]

Another kongu speciality dish. Thanks to chef Jacob for the recipe

Surakkai Thokku:(bottlegourd thokku)

Chop 1 small surakkai into small pieces. Add salt & turmeric & cook for a whistle in the pressure cooker.

Dry roast & grind: dry r.chillies,2 tbsp cori. seeds,1/2 tbsp each jeera & peppercorns, 100 gms peanuts.

Heat oil & add in the masala powder & saute on low flamme until flavourful.

Add in the veg mix & let it cook until the vegs r tender & it come to a gojju consistency(oil should start oozing out & the mixture should come together).

Kugan says:: Since the original recipe results in a bland tasting dish, add tammarind juice. that makes it tastier.
Very nice with dosai, idli, chappathi .


Done

Serve with rice or ragi kali.

[kugan98]

Dev, both the recipes look very simple.

I do not understand this sentence in the halwa.


"Mix 100 gms rice flour with water & strain."

I will cook both the recipes and post the pictures.


Thanks for the link for Spinach Chutney.
Ithukku enna sollvaargalo :roll:

Thanks. Kugan98

[dev]

K, u just have to mix rice flour with lil water...pass it through a sieve to get rid of lumps...& then add it to the coconut water & keep on stirring...:lol:

Senju paarthittu sollunga... I have not tried these recipes yet... so epdi irukumnu theriyaadhu...:lol2:

[suvai]

Ladiessssss.........Happy Women's Day!!!!

Thanks to kugan/selvi/dev for their kind wishes too.

thanks dev for the ilaneer halwa....looks simple thaan...will wait for kugan to try & give a feed back....i cant get tender coconut here at this time of the year....will have to wait & look around during summer..;-)

dev...neenga meet la saapitathelaaam namaku recipe ya podaraanga kugan..;-) thanks nga kugan!!!....

knocking on madhu/sudha/ksens doors.....saying....."anybody home"????
:mrgreen: