Kugan's Kitchen Part 4

[kugan98]

Dev, this dried mushroom stems are fried like anchovies, then added to the sambal.
If fresh mushroom stems, I do not know how it will be.
You can try little and see.

As you have stayed in Singapore, you know they make sambal, with chicken, prawns, fish, squids , eggs, can sardines and even mutton.

You can get all these items in vegetarian stuffs.
Dev, i do empty sambal, that is I cut the big onions into chunks, and make the sambal.

You can even make sambal with tofu, it will taste great.
Take care, Kugan98

[nithishri]

Akkka the dried mushroom sambal looks very tempting
please post the recipe of the same .

[dev]

K, post the sambal recipe... I'll try using fresh mushroom stems or soya flakes...

[PARAMASHIVAN]

Hi Kugan ka

what's the matter ? :( y were u sad ? :roll: you knew I had some problems, I have emailed you.

I am back now :)

Avanga ungalai kanomnu thaan :cry2: irundhaanga... :P :twisted: :lol:

Kow arR u ? :P

[dev]

Hi Kugan ka

what's the matter ? :( y were u sad ? :roll: you knew I had some problems, I have emailed you.

I am back now :)

Avanga ungalai kanomnu thaan :cry2: irundhaanga... :P :twisted: :lol:

Kow arR u ? :P

naan pine... neenga?

[kugan98]

[tscii]O.K friends, try out the sambal.


MUSHROOM STEM SAMBAL

Ingredients:
3 big red onions sliced
100 grms mushroom stems
2 tomato chopped
2 big onions chopped
15 dry chillies soaked
2 pips garlic smashed
3 tbs tamarind paste in a cup of water
Salt and sugar to taste
2 tbs oil

Method:
Grind the soaked chillies into a paste
Blend the chopped onions and the chopped tomatoes
Heat oil in a wok, add in the smashed garlic.
Sauté till nice aroma comes, add in the sliced onions.
Sauté well till the onions are lightly brown.
Add in the ground chillie paste, sauté well till oil seperates.
Add in the blended onion and the tomatoes.
Stir well, this forms the bulk for the sambal
Add in the tamarind juice, salt and sugar.
Cook stirring occasionally until the gravy thickens.
Add in the fried mushroom stems, stir well.
Remove and serve with steaming hot rice or chapathi.

NOTE: This forms the base for many sambals.
You can boil eggs, and add and call the egg sambal.
You can semi fry chicken with turmeric and salt,
Add in to the sambal, after adding the tamarind juice.
This becomes chicken sambal.
So it goes for fish and prawns. Thanks. Kugan98

TOFU SAMBAL:



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[PARAMASHIVAN]

Thanks Kugan akka for the recipie, I love toffu, I shall try it out :P

[selvieam]

very interesting receipe kugan, will try and let u know.

[kugan98]

Tamby, thanks for your kind response.
Please fry the tofu little, and add it to
the sambal after adding the tamarind water.
Thanks, Kugan98

[kugan98]

Thanks Selviem, you can try the sambal with non-vege items.
The chicken sambal in Malaysia is very famous.
Thanks, Kugan98

[suvai]

hello nga kugan..........:-) nalla irukeengala?
super recipe ya theriyuthu yr tofu sambal....nalla kaaram saaramaa irukum pola theriyuthu....pic paarthey naaku ooruthungo!!

mushroom stems kelvi pattathilai....i dont think we get it here....but i am sure one can use mushroom & green peppers...what do u think nga? taste maaridumaa?

selvi...how r u? computer fix panniteengala? :-)

dev aarthi sudha nm madhu suja sp priya sspicy nov ngov .....elaarukum vanakam ngo!!!

[kugan98]

Suvai nga, thanks for your response in spite of your work load. thanks again.
Yes you can use the base and do all sorts of sambal.
I have even tried it with bittergourds, green capsicum and so on. Summa puhunthu villayaadungga.
Thanks, Suvai nga. Kugan98

[selvieam]

kugan, i will also try sambal with green capsicum, mushroom, etc. i dont think i will get mushroom stems over here.

[selvieam]

suvainga,
vaakkam, nice to see ur message. how r u? think everybody is busy. me too after kids r back, too busy. younger got hurt in the school in his forehead.

after 8 days need to remove the stitch. so i am always behind him, coz he is very naughty. coz he is not bother and climbing up and jumping etc.

[ani]

Hi kugan,

Just wanted to know if Tofu is same as Paneer or different ?
Have seen it in super markets, but never tried it as i was not sure what it was ..

And let me know if you have good tofu recipes in this thread already or post a few to start with....

[PARAMASHIVAN]

My contribution on behalf on kugan akka :P

For meat eating 'Carnivors' Only :evil:

Healthy Lifestyle Tip:

Everyone knows that fish is good for you. The fats in fish, especially oily fish like salmon, tuna and mackerel are thought to help prevent heart disease. You know you should eat more fish to get all those heart-healthy omega-3s. But if you often forget to defrost a fillet before going out, then here are some techniques for turning any ice-bound fish into a scrumptious meal.

Take fish from the freezer to plate in 15 minutes:

Preheat oven to medium heat

Rinse the seafood under cold water to remove any ice glaze; pat dry

Brush both sides of fish with high oleic vegetable oil (olive, canola, safflower). Avoid butter, sunflower or corn oil as they may burn.
Place the seafood on a spray-coated broiling pan or foil-lined baking tray

Cook for 12 - 15 minutes

Cook for 4 minutes before seasoning with spices

Only turn over portions that are very thick

Remove from the heat just as soon as the seafood is opaque throughout



If you do buy fresh, here are some tips:

Smell it.

Fish should smell fresh and mild: you should feel that you're standing at the ocean's edge. Any fishy or strong flavours means the fish is past its prime

Look at it.

Whole fish should look as though it was just pulled out of the water;
A fish's eyes should be clear and bulge a little (except for a few naturally cloudy-eyed fish types, such as walleye or pike).
Fish fillets or steaks should be firm and bright looking, with no brown spots or discoloration.
Buy fish that is refrigerated or properly iced. Fish should be displayed on a thick bed of fresh ice that is not melting. Fish should be arranged with the bellies down so that the melting ice drains away from the fish.

[selvieam]

thanks ps for the tips

[PARAMASHIVAN]

thanks ps for the tips

You are welcome ka :)

[kugan98]

Ani, welcome to Kugan's kitchen.
This welcome is on behalf of all members of Kugan's Kitchen.

We have lots of recipes posted by all our faithful members.
You can check them out slowly in the index.
Take your time to try them out slowly.

We do have tofu recipes, if I have the time I will find out the page which is in.

I do not know if you get tofu in India (I am also from India)
You can replace it with panner.

Take care, kugan 98

[kugan98]

Thanks Tamby, for your nice tips.
I hope it will be very useful to others.
Thanks, kugan98

[PARAMASHIVAN]

Kugan ka

See healthy living thread also :)

[ani]

Tofu is available at select places in India..i have seen them in super markets here in bangalore as well in chennai at my mother's place.

[ani]

Thank you Kugan and all for the reply and the welcome note

[ani]

Can someone point me to Index Page ?

[crazy]

Hi All

Been reading this thread for a real long time now. Great thread and great work :thumbsup: :clap:

I have just started cooking and don't have much Tamil/ Indian spices/ ingredients at my home.

Was wondering if there were any simply potato/ veg recipe?

Nandri :D

[PARAMASHIVAN]

Hi All

Been reading this thread for a real long time now. Great thread and great work :thumbsup: :clap:

I have just started cooking and don't have much Tamil/ Indian spices/ ingredients at my home.

Was wondering if there were any simply potato/ veg recipe?

Nandri :D

appo ivavalavu naala mathavanga saapda saaputeenga :x :lol2:

[crazy]

Yes, either amma saapadu or bread :oops:

[dev]

K, tofu is easily available in India... even in coimbatore I can see it in many supermarkets...

[dev]

Vasi, welcome to the thread... :)

Unga kitta enna spices irukunu sollunga... adhuketha maadhiri naanga recipes tharom...:)

[kugan98]

Ani, I have pmed you, as how to find the index.
Our great friend DEV deserves the great honour.
She was the one who did the index.
Made all our work easy to find the recipe.
Let us all clap for our DEV. :clap: :clap: :clap:
Thanks DEV.


Ani apuram enna you can get tofu in India.
Oru kalakku kalakkungga :lol:

Thanks Ani, take care, Kugan98

[PARAMASHIVAN]

Vasi, welcome to the thread... :)

Unga kitta enna spices irukunu sollunga... adhuketha maadhiri naanga recipes tharom...:)

Chillies, Onions, garlic, ginger, turmeric, tarmarind.. ippo ithu pothuma ennum konjam venuma :huh: :lol2:

[dev]

One very simple potato recipe that doesnt use any spice powders is potato podimas...

Potato podimas:

Cut the potato into big chunks & cook in lotsa water until tender...let cool...peel the skin & mash it very roughly... don't make it into a paste...

Heat oil. Add mustard seeds. let splutter. Add in finely chopped g.chillies, garlic, chopped onion,curry leaves. saute until translucent. Add turmeric powder, salt. mix.
Add in the potatoes & mix well & let it heat thoroughly.
Take off flame & add lil lemon juice. But it's purely optional & I very rarely add lemon juice :)
Garnish with cori leaves.

Serve with curd rice. Bestu combo...:thumbsup:

Add in the potatoes

[dev]

Vasi, welcome to the thread... :)

Unga kitta enna spices irukunu sollunga... adhuketha maadhiri naanga recipes tharom...:)

Chillies, Onions, garlic, ginger, turmeric, tarmarind.. ippo ithu pothuma ennum konjam venuma :huh: :lol2:

Thanks... recipe potachu... :poke:

[dev]

Ani, I have pmed you, as how to find the index.
Our great friend DEV deserves the great honour.
She was the one who did the index.
Made all our work easy to find the recipe.
Let us all clap for our DEV. :clap: :clap: :clap:
Thanks DEV.


Ani apuram enna you can get tofu in India.
Oru kalakku kalakkungga :lol:

Thanks Ani, take care, Kugan98

:bow:

[PARAMASHIVAN]

Ani, I have pmed you, as how to find the index.
Our great friend DEV deserves the great honour.
She was the one who did the index.
Made all our work easy to find the recipe.
Let us all clap for our DEV. :clap: :clap: :clap:
Thanks DEV.


Ani apuram enna you can get tofu in India.
Oru kalakku kalakkungga :lol:

Thanks Ani, take care, Kugan98

:bow: :poke:

[dev]

Ani, I have pmed you, as how to find the index.
Our great friend DEV deserves the great honour.
She was the one who did the index.
Made all our work easy to find the recipe.
Let us all clap for our DEV. :clap: :clap: :clap:
Thanks DEV.


Ani apuram enna you can get tofu in India.
Oru kalakku kalakkungga :lol:

Thanks Ani, take care, Kugan98

:bow: :poke:

ungalukku poramai... :x

[kugan98]

[tscii]Welcome my dear friend Crazy.
This welcome is also on behalf of all members of Kugan's kitchen.

Dear friend there are lot of potato recipes in our thread.
Selviem's potato thokku will be very yummy.

You can find it in our Index,
Anyway I am posting a simple potato roast to welcome you.
Please drop in when ever you have the time.
Happy cooking. Kugan98

POTATO ROAST

Ingredients:
500 grms potatoes cut into cubes
2 tsp chillie powder
½ tsp tumeric powder
½ tsp aniseed
4 tbs oil or more
Little asafoetida powder
1 sprig curry leaves
Salt to taste

Method:
Heat oil in a non-stick pan or a well seasoned iron wok.
( You get crispy potato roast)
Add in the aniseed and asafoetida.
Now add in the cubed potatoes, tumeric powder, chillie powder
And salt. Mix all the ingredients well.
Sprinkle some water , cover and cook on medium heat.
Once in a way stir them so that they do not stick to the wok.
See that the potatoes are cooked.
Now raise the heat and keep frying. Add little oil if needed.
You have to scrap the bottom of the wok each time you stir.
Once the potatoes are crisp, add the curry leaves, remove and serve.

[crazy]

Thanks dev akka and kugan(akka) :)

I have maisore paruppu, kadalai paruppu, vendhayam, kadugu, amnchal thool, perun siragam, karuppu milagu, elakkaai, sinna siragam, and other local spices and i got sambhar masal and garam masala.

[PARAMASHIVAN]

Ani, I have pmed you, as how to find the index.
Our great friend DEV deserves the great honour.
She was the one who did the index.
Made all our work easy to find the recipe.
Let us all clap for our DEV. :clap: :clap: :clap:
Thanks DEV.


Ani apuram enna you can get tofu in India.
Oru kalakku kalakkungga :lol:

Thanks Ani, take care, Kugan98

:bow: :poke:

ungalukku poramai... :x

joking pa more than Pive years Priend ah irukeenga ,

ithu kooda theriyaliaya :o

BTW, amma ku unga menu 'romba' pidichututhu innaiku kadaiku poranga order panna :P :thumbsup: :clap: :notworthy:

[dev]

Thanks dev akka :)

I have maisore paruppu, kadalai paruppu, vendhayam, kadugu, amnchal thool, perun siragam, karuppu milagu, elakkaai, sinna siragam, and other local spices and i got sambhar masal and garam masala.

Vasi, idhu podhum...oru kalakku kalakidalaam Indian cooking... U can find many potato recipes in this thread...I remember posting potato masala sometime back... I hope u have chilly pwd on hand....

Edhuvum illainalum...u can cut potato into thin slices... saute in oil along with few curry leaves till well cooked... add salt & sambar powder once it's cooked through... mix well... avalo thaan..

[dev]

joking pa more than Pive years Priend ah irukeenga ,

ithu kooda theriyaliaya :o

BTW, amma ku unga menu 'romba' pidichututhu innaiku kadaiku poranga order panna :P :thumbsup: :clap: :notworthy:

Seri vidunga...:)

Glad amma liked the menu... appadiye enaku oru parcel anupidunga... :P Ivalo functionsku poren... indha knowledge kuda illaina epdi...hehehe... :lol:

[PARAMASHIVAN]

Thanks dev akka and kugan(akka) :)

I have maisore paruppu, kadalai paruppu, vendhayam, kadugu, amnchal thool, perun siragam, karuppu milagu, elakkaai, sinna siragam, and other local spices and i got sambhar masal and garam masala.

aama neenga enna pEriya pAruppa ? :rotfl:

[PARAMASHIVAN]

Dev

Parcel anuperEn, athoda Service charge, Delivery charge, dispatch charge ellathukum invoice um anupurEn, enOda 'swiss bank 'account ku kaasa dollar la deposite panunga :lol2:

[kugan98]

[tscii]My close friend requested me to help her make this Malaysian Delicacy, and also boli for her house function.
I could not refuse as she always comes forward to help me out. Thanks, Kugan98


GLUTINOUS RICE PUDDING (WAJIK)

Ingredients:
500 grms glutinous rice over night
250 grms palm sugar chopped into pieces
200 grms soft brown sugar
400 ml thick coconut milk
150 ml thin coconut milk
100 ml water
½ tsp salt
4 screwpine leaves shredded and knotted

Method:
Drain the glutinous rice, place in a shallow heat proof dish.
Steam rice over rapidly boiling water for 20 minutes.
Now add in the 150 ml thin coconut milk.
Mix nicely and steam again for 20 minutes.
Fluff up and keep aside.

Put the water and both the sugars and screwpine leaves,
in a wok, stir and cook over low heat until sugar dissolves.
Strain the syrup.

Place the syrup, coconut milk and salt in a wok.
Cook over medium high heat, stirring constantly until,
mixture is thick . the surface will be full of bubbles.
Test a little with two fingers, it would be sticky.

Now add the steamed rice. Stir constantly until mixture is thick and sticky.
The wajik will form a ball while stirring, also quite gooey.
Turn mixture into a shallow tray, lined with a banana leaf.
Allow to cool and harden, then cut them into serving size pieces.


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[NOV]

a tip on boiling potato: wash skin thoroughly by scrubbing under running water.

boil whole potato in water just enough to cover the potatoes. use a fork to test whether the potato is cooked - it should pierce easily.

upon cooking, remove water completely and let potato dry and cool down.

only then peel and cut, chop or mash as per your recipe.

resulting potato will not only be tasty but also nice to look at, as it won't be soggy.

[dev]

Dev

Parcel anuperEn, athoda Service charge, Delivery charge, dispatch charge ellathukum invoice um anupurEn, enOda 'swiss bank 'account ku kaasa dollar la deposite panunga :lol2:

no probs... neenga mudhalla parcel anupura vazhyay paarunga... :P

[PARAMASHIVAN]

Hi Kugan ka

Do you have or know any recipe for making mixture (like bombay mix) , in UK we have something called 'Ceylon mix', 'Jaffna mix' it is very hot, I love hot food.

Do you know how to make it :roll:

[ani]

Thank you Kugan.. and dev too for those index..

will have a look at them soon after i am back from my short trip to my home, mom's place.

[PARAMASHIVAN]

Kugan ka

Pls help me withe Mixture, when you have some time

[suvai]

hello nga kugan.....:-)
glutinous rice looks veryyyyyy interesting...how long can u keep this sweet nga?

welcome ani & crazy....good luck with yr cooking! u will find a lot of interesting/authentic/simple recipes which will surely help u out....enjoy making noise in the kitchen.....;-)

kugan nga/selvi/dev/nm chutney recipes podunga plz for idly dosai etc.....thank u in advance.

veyil kaalam......neraiya juice /neer more/thanni nu quench pannikonga ..;-)

ellaarum nalamaa?nithi.........first pottuen sareeyaa ;-) kugan nga/dev/selvi/aarthi/sudha/suja/nm/sp/mattrum ellaarum?
madhu calling oru tharam /rendu tharam/moonu tharam... :mrgreen:

[nithishri]

suvai ka enna marandhuteenga :(

[suvai]

hello nga kugan.....:-)
glutinous rice looks veryyyyyy interesting...how long can u keep this sweet nga?

welcome ani & crazy....good luck with yr cooking! u will find a lot of interesting/authentic/simple recipes which will surely help u out....enjoy making noise in the kitchen.....;-)

kugan nga/selvi/dev/nm chutney recipes podunga plz for idly dosai etc.....thank u in advance.

veyil kaalam......neraiya juice /neer more/thanni nu quench pannikonga ..;-)

ellaarum nalamaa?nithi.........first pottuiruken sareeyaa ;-) kugan nga/dev/selvi/aarthi/sudha/suja/nm/sp/mattrum ellaarum?
madhu calling oru tharam /rendu tharam/moonu tharam... :mrgreen:

[kugan98]

NOV anneh, thank you very much for the tips for
boiling potatoes.

I normally will dip it in cold water as soon as it is boiled.
Now I will follow your style.

Thanks anneh, take care, Kugan98

[kugan98]

Tamby, I only know how to make South Indian mixture.

It consists of combining fried channa dal, peanuts, cashew nuts,fried rice flakes, omapodi, boondhi, ribbon pakoda, fried curry leaves and coarsely ground dry red chillies.

Let me know if it is the one.
I will post the recipe.

Note: Amma yaaru omapodi ellam seivangga? :roll:
Suma jokku, Take care, Kugan98

[kugan98]

Suvai nga ungga post eppayum oru kalakkal thaan.
Thanks Suvai nga for making the thread lively.

Suvai nga the sweet can be kept in the fridge for about 2 weeks. Very yummy taste, ahnnal calorie thaan :lol:

What type of chutney do you want Suvai nga?
i think basically we have lot of chutneys in our thread.

Take care Suvai nga, Kugan98

[PARAMASHIVAN]

Tamby, I only know how to make South Indian mixture.
It consists of combining fried channa dal, peanuts, cashew nuts,fried rice flakes, omapodi, boondhi, ribbon pakoda, fried curry leaves and coarsely ground dry red chillies.

Let me know if it is the one.
I will post the recipe.

Note: Amma yaaru omapodi ellam seivangga? :roll:
Suma jokku, Take care, Kugan98

That would do akka

Pls post the recipe :slurp:

[kugan98]

Tamby, I will post it soon.
Kugan98

[PARAMASHIVAN]

Tamby, I will post it soon.
Kugan98

:notworthy: :ty:

[kugan98]

[tscii]Crazy, here is a special garlic potato recipe for you.
The speciality of this dish is the rich garlic aroma.
Thanks, kugan98

GARLIC POTATO

Ingredients:
300 grms potatoes
7 pips garlic smashed
1 big onion sliced
1 big tomato chopped
2 dry red chillies cut into pieces
¼ tsp turmeric powder
½ tsp coriander powder
1 ½ tsp chillie powder
½ tsp aniseeds
1 sprig curry leaves.
1 tbs oil
Salt to taste.
Little chopped coriander leaves

Method:
Par boil the potatoes with salt, skin and cut into
Chunks. Deep fry in oil till lightly brown, remove.

Heat a wok with the oil, add in the aniseeds.
Let them splutter, add in the smashed garlic pips.
Sauté well, till a nice aroma comes.
Add in the sliced onions and sauté again, till the onions
are lightly brown. Add in the curry leaves.

Add in the turmeric, coriander and chilly powders.
Stir the powders well so that they are well mixed in the oil.
Now add the chopped tomatoes, salt, sprinkle little water and
cook till the tomatoes are mushy.

Add in the fried potatoes and toast well.
The potato pieces must be covered with the gravy.
Taste for salt and remove, garnish with the coriander leaves.
Serve as a side dish.


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[kugan98]

[tscii]MIXTURE:
Ingredients you’ll have to Prepare for the Mixture:

5cups of Omapodi
3 cups of Boondi
1 cup of ribbon pakodah
1 cup fried channa dal
½ a cup of raw Peanuts
¼ cup cashew nuts
3 cups Beaten Rice/ Aval
2 tsp coarsely powdered red chilly ( more if you like)
salt powder to taste
2 sprigs curry leaves

PS: the quantity of Omapodi, Boondhi , Beaten rice can be increased or decreased according to your needs

OMMAPODI
Ingredients:
2 cups gram flour
½ a cup Rice flour
1 tsp finely powdered ommam
¼ tsp asafetida
Salt (1 tsp or +/-according to your tastes)
Oil for deep frying

Method:
Mix salt, powdered ommam and asafetida in half a cup of water.

Sift gram flour and Rice flours in a bowl and add the prepared water to it little by little. Knead well (may add a little more water if necessary) to make soft smooth dough. The dough should be like a chapatti dough consistency neither too hard nor too soggy.



Heat enough oil for deep frying (maybe more than 3 cups) and reduce it to medium high.

Fill up a murukku press with the dough and use the plate with small minute holes (for omapodi ) to press out the omapodi in the oil. Fry until slightly colored and turn it over.
Remove and drain when it is crispy and uniformly colored.
Crush them when it comes to room temperature and store it in an airtight container.

RIBBON PAKODA:
Ribbon pakoda is made the same way as ommapodi.
Use the ribbon pokoda disc in the murukku press.


FRIED CHANNA DAL:
Soak the channa dal for about 2 hours.
Drain the water and deep fry in oil, drain and keep aside


BOONDHI:
Ingredients:
2 cups Gram flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp oil
Ghee/Oil for deep frying (approximately 4 cups)

Method:

Mix the salt and baking soda along with the gram flour and add oil and knead until you get a crumbly mixture.

Add water gradually, so that you get a smooth batter (like the Dosa batter consistency, it should be neither too thick nor too watery but should have a smooth flowing consistency).

Heat ghee or oil in a wok, on medium flame; pour the mixed batter through a boondi maker by spreading the batter with a spoon or a spatula so that small drops of boondi fall in the ghee.

Fry until they become crispy. Drain on a paper towel and do the same for the rest of the batter.

Keep aside for the mixture.


BEATEN RICE (AVAL):
Fry the beaten/flattened rice flakes until crispy (always on medium flame) and keep aside.

Deep fry the peanuts , cashew nuts and the curry leaves and keep aside.


Sift together the chilly powder, salt and (given under the ingredients of mixture) in a separate bowl.

Gather all the fried Omapodi & Ribbon pakoda (crush them into small pieces), Boondi, the beaten rice , fried channa dal, the curry leaves , cashew nuts and the peanuts together in a large bowl or vessel.
Sprinkle the chilly/salt/ powder on it and stir it all together and let it come to room temperature before storing it in air tight containers.

[PARAMASHIVAN]

wow thanks akka, i shall try it this week, (well ask amma to do it :lol2:)
:bluejump: :redjump: :boo:

[NOV]

RIBBON PAKODA:
Ribbon pakoda is made the same way as ommapodi.
Use the ribbon pokoda disc in the murukku press.I have a completely different method. It will be so :slurp: that you can eat it on its own.
Will post later...

[dev]

PS, today we made ladoo & boondhi mixture at home... the boondhi for mixture is the same as K's... The cook said too much soda & the boondhi will be too oily... so take care... also the consistency of the batter should be such that once u pour it into a ladle with holes, it should flow on its own forming nice round boondhi balls in oil... if it's thick, it won't flow on its own & U have to press it witha spoon... if it's too thin,it'll flow fast & won't form proper round shaped boondhi... In such cases, add more flour or water & adjust the consistency...

to the boondhi add fried pottu kadalai, peanuts, cashews,curry leaves,aval(just put a handful in a big ladle with holes.dip in hot oil & take out immediately). Add salt & pepper pwd & mix well. U can add other seasoning like chilly pwd, black salt, powdered sugar,chaat masala, citric acid crystals powdered etc... idhula ungalukku edhu pidikumo add pannikonga... I like mine wih salt,pepper & asafoetida...:thumbsup:

[PARAMASHIVAN]

thanks dev,

but boondhi ladoo is very heavy right? :roll:

Any I will ask my mum to try it :P

[dev]

thanks dev,

but boondhi ladoo is very heavy right? :roll:

Any I will ask my mum to try it :P

yes, it's heavy... we also made coconut obittu & badam burfi...ellam calorie rich... But 1 ladoo mattum thaan saapiten...;) Now u know y I reduced the weight loss target...:lol: Anyway, we have some function here & it's supposed to be distributed among friends & relatives...

I don't have a proper recipe for boondhi ladoo coz i joined the kitchen only when the ladoo was half done... Since U asked for mixture recipe, I made a not of how the cook prepared it...:)

[suvai]

thank u nga kugan...i have had glutinous rice with mango & coconut milk...it is a thai recipe...mudinja onga thai friend kita ketu recipe podunga...not sure if u have already......wondering!..thanks in advance ngo!

selvi how is yr son doing? hope he is feeling much better...& the pain has subsided.

aarthi here is my parupu podi for u:
Thuvaram parupu - 1 cup
Kadali parupu - 1/4 cup
ulutham parupu - 1/4 cup
black pepper - 2 tsp
red chillies - 4 or more according to your taste
perungaayam & salt according to your taste.

dry fry everything seperately till golden brown.....allow it to cool & then grind it to a powder.....enjoy it on hot rice with nallennai or ghee....;-)

[kugan98]

NOV anneh, we are all waiting for your ribbon pagoda recipe.
I think I too have posted a different version of the recipe.
Let me check first. Thanks, Kugan98.

[kugan98]

Dev, thanks for the mixture tips.
I usually do boli with channa dal.
What is the purnam like for the coconut obittu.
Let us know if you know.
Thanks, Kugan98

[kugan98]

Suvai nga I at times make the Thai glutinous rice with mangoes and coconut milk.
I am not sure if I have posted the recipe.
Let me check and see, or I will post it soon.
Thanks for the paruppu podi recipe.

Aarthii ma I completely forgot about that.
O.K Suvai nga thaan super recipe potutaangga.
Enjoy aarthii.

Take care Suvai nga, Thanks, Kugan98

[kugan98]

Friends, as I told you all that, a close relative passed away on the day of bajan.
Well tonight is the prayer day, as per Malaysian tradition, either you have to buy flowers, fruits or cook something for the prayer.
The whole morning, I was cooking channa dal boil, layered agar-agar, hot sambal and mothagam.
I will be leaving to their place by 5 p.m, have to stay overnight.
Come home early morning, cook something for the lunch and back to their house till about 2.p.m

I will be tired when I come home.
I will just post the pictures of the layered agar-agar and the boli that I made.
Later I will post the recipes if anyone is interested.
i have already posted the recipe and pictures of mothagam
and hot sambal.
Thanks, take care, Kugan98


THE LAYERED AGAR-AGAR:

[html:c1f1cc1886]
http://img256.imageshack.us/img256/4967/layeredagar2.jpg
[/html:c1f1cc1886]






THE CHANNA DAL BOLI:

[html:c1f1cc1886]
http://img197.imageshack.us/img197/884/img7643i.jpg
[/html:c1f1cc1886]

[kugan98]

Here is my version of Ribbon Pagoda.


Ribbon Pakoda

Ingredients:
1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.

Method:
In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.
Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate. Squeeze the dough through the press directly into the hot oil. As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight containers.


[html:baa4106a0c]
http://img35.imageshack.us/img35/8008/ribbonpagoda.jpg
[/html:baa4106a0c]

[Aarthii]

aarthi here is my parupu podi for u:
Thuvaram parupu - 1 cup
Kadali parupu - 1/4 cup
ulutham parupu - 1/4 cup
black pepper - 2 tsp
red chillies - 4 or more according to your taste
perungaayam & salt according to your taste.

dry fry everything seperately till golden brown.....allow it to cool & then grind it to a powder.....enjoy it on hot rice with nallennai or ghee....;-)

suvaika,thanks a lot for the paruppu podi.will give u the feedback soon.
Thanks a ton suvaika.

[Aarthii]

selvi how is yr son doing? hope he is feeling much better...& the pain has subsided.


selvika,h r u?what happened to ur son?How is he doing now?

[Aarthii]

kuganka,thanks for the agar agar ,boli,ribbon pakoda.

Ur boli is really a very nice recipe kuganka.I have tried it several times.

Thanks kuganka.

[kugan98]

Suvai nga, I found the recipe, here it is:

THAI MANGO STICKY RICE

Ingredients:
1 good ripe mango peeled and sliced
1 cup glutinous rice soaked
1 cup coconut milk
2 tbs sugar
A pinch of salt

Method:

To Steam The Rice:
Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The sticky rice will absorb all the coconut milk. The rice should be a little mushy.

Place sticky rice on a small plate . Arrange the mango slices around.. Spoon the rest of the coconut milk on top of the mango and sticky rice. Enjoy
:lol:



THAI STICKY RICE:


[html:0214a71271]
http://img27.imageshack.us/img27/4488/thaistickyrice.jpg
[/html:0214a71271]

[dev]

Selvi, hope ur son is feeling better now... hope the wound is getting cured fast...TC...:)

K, coconut pooranam is shredded cconut lightly roasted . Add in lil achchu vellam or urundai vellam to avoid the coconut sticking to the pan towards the middle of roasting.This will help in easy grinding also. Then grind it roughly so that it's easy to pat obittus but make sure u don't make it into a paste. Add powdered sugar to taste & white ellu. Mix well & prepare bolis.

U can also add the sugar towards the end of grinding . tht will make the mixing easier.

1 coconut will yield around 10 obittu.

[kugan98]

Aarthii ma, thanks for your nice feed back.
I got to go now.
See you all later, Take care, Kugan98

[kugan98]

Dev, you have come in.
Thanks for the recipe Dev, I will try it out once.
Thanks, Kugan98

[kugan98]

Selviem, how is everything at home.
How is your son doing now?
I pmed you about your son, since there was no
reply, I thought that you must be busy.
We are all anxious to know about your son.
Give him our best regards.
Take care Selviem, drop in when time permits.
Take care, Kugan98

[NOV]

This is my mum's version. Satisfaction guaranteed. :slurp:





RIBBON PAKODA

Ingredients

Gram Flour - 1kg
Rice Flour - 500 gm
Ulunthu Flour - 250 gm
Small Onions - 100 gm
Curry Leaves - 2 bunches
Dried Chilly - 2 tahil
Salt to taste
Cooking oil for frying


Method

Combine the three kinds of flour.
Wet grind the onions, curry leaves and chilly with a little water.
Add the ground mixture bit by bit until you get the right consistency. Add water if necessary.
Put dough in Pakoda press and press out directly into the hot oil and fry until golden brown.
Keep in air-tight container.

[suvai]

kugan nga....thank u for the sticky rice recipe.....try pannitu solaren...i have to go to the asian market to get the glutinous rice...;-)

yr ribbon pakoda also sounds similar to how i wld make.......:-)

naan ketkanum nu irunthen dev for the pooranam neenga kettuteenga..;-) thanks dev...but procedure the konjam doubt....coconut fry pannitu adding the rest & then grinding....wldnt it become sticky? & watery? right measurement/method kodukareengala please?....amma recipe ya ila onga recipe ya?

nov ngov......never heard of adding ulunthu/onion to ribbon pakoda....i have noted it down....naan frying panna maaten...but going to give this recipe to a friend to try it
:mrgreen: :mrgreen: :mrgreen: apadiye...naanum suvai suvaichiduven :noteeth: :noteeth:
thank u & mom for the recipe nga nov!

kugan nga....yr menu for the function looks really yummy!...i am sure they are all going to enjoy it.....:-)

[selvieam]

friends,

today we removed the stitches, he is doing fine. tomorrow only i have to give him head bath. by god's grace he is keeping good.

thanks for all of u

[selvieam]

kugan,
recd ur PM, sorry i am not able to reply.
i conveyed all ur wishes to him. he was so happy. he didnot cry while removing the stitches (poor guy). coz we all told him BRAVE BOY from the beginning. so he is maintaining that.

[selvieam]

i will post my version of mixture soon.
ribbon pakoda, i use garlic and little urad dhal powder, it is very tasty. never tried with onions.

[dev]

Suvai, procedure is what I saw yday... cook senjaanga... Coconut boli is very common in kongu region...I guess it's coz of the abundance of coconut trees here...I'll get the proper recipe from amma & let u know...

[dev]

Coconut obittu/boli filling:

Cococnut grated - 1 cup
Powdered Sugar- 1/4 to 1/2 cup depending on taste(u can use a combi of refined sugar & vellam for better taste)
cardamom pwd
ellu(tiL)- 1/4 cup (roasted till golden & roughly crushed)
gooseberry sized) achu vellam or urundai vellam crushed

In a heavy bottom pan roast the coconut on low flame along with the berry sized vellam until the coconut becomes flavourful. Don't let the coconut change color.
Grind the coconut roughly. don't make it into a smooth paste. Do not add water for grinding.
Add the sugar to the coconut & grind it for another few secs...say 5 secs or so.
transfer to another vessel & add in the cardamom & til. mix well.
Make small balls & use as a filling to make boli.

Boli cover:
Add water,lil salt(optional) to maida & mix. Add gingelly oil liberally to form a smooth dough. The dough should be loose(ie easily stretchable) but shouldn't stick.like parotta dough.

Take a small ball of the dough. flatten a bit & place the filling. Cover with the dough & flatten(use ur hands for flattening) on an oiled banana leaf or plastic cover.

transfer the boil n to a heated tava & cook on medium flame until golden. Add more oil if req but usually the oil in the dough would do.

[selvieam]

Aarthi,
here is my mom's version of paruppu podi.

toor dhal - 1 cup
black pepper - 1 tsp
dry red chilly - 2
garlic flakes - 6
fry all the above in a tsp of oil, till nice aroma comes out of it, add reqd salt once it comes to the room temperature, grind it and store it in an air tight container.

[selvieam]

paruppu podi:
--------------

my friend's version. she makes this for travelling purposes.

kadalai paruppu - 1/2 cup
toor dhal - 1/2 cup
urad dhal - 1/2 cup
dry red chilly - 1 cup
fry all the above in a dry pan, add reqd salt and grind it nicely, to this add 15 flakes of garlic and grind it.
Store this in an air tight container , whenever needed in a pan add gingelly oil, add this powder, when it cooks (porinthavudan) switch off the stove and apply this mixture either in idli , dosa or mix with rice.

[selvieam]

Ribbon Pakoda: (mom's version - 1)
--------------

raw rice flour (fried) - 1 cup
kadalai maavu - 1/4 cup
red chilly powder- reqd
garlic flakes - reqd grind like a paste in the mixture.
hing - reqd
salt - reqd
hot oil - 1 tblsp

mix with boiling water and place the dough in the mould and prepare ribbon pakodas.

if we Urad dhal powder - 1/4 cup then the ribbon will come smoothly from the mould, taste will also be very nice.

[selvieam]

Ribbon pakoda: (mom's version - 2)
-------------

idli rice - 1 cup soak for 4 hours and grind it nicely in the wet grinder, donot add more water
then add pottukadalai maavu - 1/4 cup , red chilly powder, salt , hing, garlic flakes, hot oil . mix this with normal water. prepare it in the ribbon pakoda mould. this taste will be too good compare to the version 1.

[suvai]

oh wow....ethanai variations for ribbon pakoda...awesome! thanks selvi for yrs too..

glad yr son is getting better selvi....kids always heal fast....& that is a blessing..:-)

dev thank u for the coconut poli.......sounds very yummyyyyy...try pannaren ;-)

[suvai]

hello nga kugan,
i came across padaneer in a recipe & i am not sure what it is.......onga kita recipes ethaavathu iruntha podunga.......i dont know why i have this feeling, nov ngov might put a recipe on this one... :mrgreen: :mrgreen:

anyone else willing to share theirs, here are most welcome too!! neraiya iruntha more options & chance to taste more ileengalaa? ;-)

dev/selvi....i am sure amma might know...kettu paarunga plz...:-)

[NOV]

i dont know why i have this feeling, nov ngov might put a recipe on this one... :mrgreen: :mrgreen: :rotfl:
yeah, posted in Mrs Mano thread :lol:

[suvai]

i dont know why i have this feeling, nov ngov might put a recipe on this one... :mrgreen: :mrgreen: :rotfl:
yeah, posted in Mrs Mano thread :lol:


:noteeth: :noteeth: :noteeth: athaaney paarthen!! ;-)

[dev]

suvai, padaneer is best had as such...;) with kappa on the side...hehehe...

[rajraj]

suvai: You won't get padhaneer in Toronto. It is tapped from palm trees with a coating in the pot to prevent it from becoming kaL (toddy which is intoxicating). Intoxicating kal is poor man's liquor in villages ! kaL is also used in the recipe for cooking special rice in villages ! I used to get it when I visited my ancestral village during summer ! :) Memories! :lol:

[NM]

vaNakkam K-thread makkalE! I have been v bz at work and finally I can relax for a month :).

K - thanks for all the recipes and the mouth-watering dishes that you've photographed and emailed us!! Salute to you!! I really thought the 16th day athma-santhi prayers conducted in Malaysia is similar to the ones in India, clearly not :oops: As i've mentioned before, your grated mullengi stir-fry was a super hit.

Selviem - you ennai kathirikaai kulambu is becoming my fav thideer dish on Fridays :lol: whenever i don't have anything in the fridge and if there are kathrikaai in the vege garden, that's what i cook :lol:

Suvai-nga : ungalukku naanga thanks sollanum - intha thread-a kala-kalappa irukka neenga oru mukkiyamaana pulli-ngov! :lol:

Raj - anna - there is a Malaysian dessert made with kaL - its called tapai - am sure Nov will know.

[NM]

Hi - i tried the following last weekend :)

i) potatoes with chillie flakes

Cube 4 potatoes; slice 1 large red onions; chop 2 green chillies

In a wok/pan, heat 2-3 tbsp oil. Fry the onions until you get sweet aroma, add in the green chillies and 2 tablespoons of chille flakes. Stir all of them together and leave them in the oil for about 5 mins.

Add the cubed potatoes, mix well. Add a bit of oil if its too dry. Stir for about 5 mins. Cover the pot and leave for 5 mins. Stir again and add about half cup of hot water and leave it to cook. Stir occasionally until the potatoe is cooked. Add salt to taste, mix well.

Serve with hot rice.


ii) Cucumber and tomatoes - stir fry

cube 1 cucumber, 2 ripe tomatoes
slice a large red onion
chop red or green chillies
grate or thinly slice some ginger
2-3 cloves of garlic - smashed with skin-on

in a pan, heat 2 tbsp oil,add onions and saute till it gives a nice aroma. Add the ginger, garlic and chillies and stir together.
now add the cucumber and stri well together. Leave for 5 mins. Add tomatoes, stir well and leave them until cucumber and tomatoe are cooked. Add hot water if its too dry. Add a bit of salt. You may also like to add about 4 tbsp of coconut milk and stir well and let cook for 2-3 mins.

You can serve the cucumber dish with rice :).

[suvai]

suvai, padaneer is best had as such...;) with kappa on the side...hehehe...


devvv epadi irukeenga?....now tell me what is kappa??

[suvai]

suvai: You won't get padhaneer in Toronto. It is tapped from palm trees with a coating in the pot to prevent it from becoming kaL (toddy which is intoxicating). Intoxicating kal is poor man's liquor in villages ! kaL is also used in the recipe for cooking special rice in villages ! I used to get it when I visited my ancestral village during summer ! :) Memories! :lol:


ahaaa special rice with kal mean special occassions ah? now i am wondering what type of rice wld that be & how it wld taste :mrgreen: :mrgreen: :mrgreen:
thanks nga raj for the explanation..

[suvai]

Suvai-nga : ungalukku naanga thanks sollanum - intha thread-a kala-kalappa irukka neenga oru mukkiyamaana pulli-ngov! :lol:

naan mukiya puLLi ya? sareeyaaa pochi nga nm...vendavey vendaam nga enaku........side line character ey samaalika mudila nga..:mrgreen:


vaaanga vaanga nm....epadi irukeenga? after all that hard work....its going to be a well deserved one month time off...enjoy enjoy enjoy...;-) put yr feet up too....& cook to your hearts content...for it is therapeutic...to the heart/mind/soul & stomach ofcourse.....:rotfl: :rotfl: :rotfl:

[suvai]

nm nga....thanks for both the recipes...i have never used cucumber to make anything else other than salad...or is it that yellow cucumber that we used to get back home?? is it okay to use english cucumber? I guess any thaNNi kai wld do the magic..correct ngala? ;-)

[kugan98]

[tscii]Suvai nga, thanks for finding new, new items for recipes.
Here in Malaysia we only get toddy :lol:
No pathaneer.
There are so many recipes using pathaneer,
like payasam, halwa, porridge, appam and so on.

Suvai nga kappa vere onnum illai, namba tapioca thaan.
I have given recipes using tapioca before.
Anyway here is another simple recipe for you.
Do not forget to keep a big mug of toddy by the side :lol: :lol:


SPICY KAPPA

Ingredients:
1 kg peeled and diced tapioca
½ tsp turmeric powder
Salt – as needed

For Grinding:-
½ cup Grated Coconut
½ tsp Cumin Seeds
4 Green Chillies
4 Garlic pips
Curry leaves – a few
For Seasoning:
2 tsp oil
1 tsp Mustard Seeds
1 sprig Curry leaves
2 shallots chopped
3 dried red chillies cut into pieces
Method:
Cook the tapioca in a pot, adding salt and water. Once cooked,strain the water and keep aside.
.Grind together coconut,cumin seeds,green chillies,garlic and few curry leaves into a smooth paste.
Now add turmeric powder and the ground mixture to the tapioca and mix well.
Heat oil in a pan and allow mustard seeds to splutter.Add shallots,red chillies and curry leaves into it
.Fry it for sometime, add the tapioca mixture, and stir nicely.
Remove and serve with rice or toddy.
:rotfl: :rotfl:

[kugan98]

Welcome back NM, so nice to see you in the thread.
I have not seen such ceremonies in India.
Everything is new to me in Malaysia.
So I go with the flow.

Nm thanks for the two nice recipes.
I am cooking Suvai's potato today.
I will try out your recipes tomorrow and post the picture.
Thanks Nm, pop in when ever time permits.
Thanks again NM, Take care, Kugan 98

[NOV]

Here in Malaysia we only get toddy :lol:
No pathaneer.You can, if you look for it. Its quite popular among the malays in east coast and is called nira.
.

]Remove and serve with rice or toddy.
:rotfl: :rotfl: :rotfl3: :rotfl3:

[kugan98]

Selviem, glad that your son is fine.
I know small children, they will be scared of needles and things.
Thanks Selviem for the nice version of ribbon pagoda and the podis.

I am going to try our NOV anneh's ribbon pagoda first.
Avaru ennamo chillies thails nu potu irukkar :confused2:
Have to find out from friends.

Take care Selviem, its nice of you to come and post inspite of all your work load and to take care of your son.
Thanks again Selviem, Kugan98

[NOV]

I am going to try our NOV anneh's ribbon pagoda first.
Avaru ennamo chillies thails nu potu irukkar :confused2:
sorry K.
before the metric system, we used pounds and ounces. in malaysia we used kati's and tahil's
1 tahil is about 50 grams. You can use as per your taste actually.

[nithishri]

hello nga kugan.....:-)
glutinous rice looks veryyyyyy interesting...how long can u keep this sweet nga?

welcome ani & crazy....good luck with yr cooking! u will find a lot of interesting/authentic/simple recipes which will surely help u out....enjoy making noise in the kitchen.....;-)

kugan nga/selvi/dev/nm chutney recipes podunga plz for idly dosai etc.....thank u in advance.

veyil kaalam......neraiya juice /neer more/thanni nu quench pannikonga ..;-)

ellaarum nalamaa?nithi.........first pottuen sareeyaa ;-) kugan nga/dev/selvi/aarthi/sudha/suja/nm/sp/mattrum ellaarum?
madhu calling oru tharam /rendu tharam/moonu tharam... :mrgreen:


thanks akka :)

[suvai]

tahil is alavaa? naan etho puthusa oru milagaai nu nenaichen :mrgreen: :mrgreen:

kugan nga....the tapioca recipe u gave can be eaten with rice or toddy nu pottu irukeenga....so toddy cooked with rice ngala?

ahaa urulai try panniteengalaa???? pinniteenga apo kugan ngov!!! :mrgreen: :mrgreen:

[suvai]

u r welcome nithi ;-)

[nithishri]

Selvi ka , happy to know that ur son is doin better
Sweet kisses to him ka . 3 cheers to him for being such a brave BOY

[nithishri]

u r welcome nithi ;-)

awww akka inga dan irukeengala :D
how have u been , hope everything is fine .. morning breakfast enna special ?

[nithishri]

ama indha Ribbon pakoda ribbon pakoda nu ellarum solreengale ana ingredients le yarum ribbon - 20 gms , 30 gms apdi endu podaliye :huh: Y ?
HA HA jus kidding .. :tongueout:

[suvai]

amaam inga thaan iruken nithi..;-) all is well here & hope the same with u....inga dinner...thakaali sadam/urulai murungai mothai/velarikai thayir pachadi/also made cauliflr poriyal & rasam...in case we felt like having it....but we didnt...so it went right into the fridge.. :mrgreen: :mrgreen:

hope u had something special ;-)

kugan avanga spreads are usually very tempting....try it ;-)

[nithishri]

oH dinner ah ( menu attagasam ) , hmm ingayum dinner dan
Dinner inum sapda illa akka , but i made Vangibath and carrot pachadi for the lunch ...

hmmm jus catching up with the recipes ka , spreads a ... which one ka>

[kugan98]

suvai: You won't get padhaneer in Toronto. It is tapped from palm trees with a coating in the pot to prevent it from becoming kaL (toddy which is intoxicating). Intoxicating kal is poor man's liquor in villages ! kaL is also used in the recipe for cooking special rice in villages ! I used to get it when I visited my ancestral village during summer ! :) Memories! :lol:


Dear Rajrai, thanks for your nice explanations.
Listen to my sad story.
It seems I was very very skinny when I was a small girl.
Some one advised my father to give me one tree toddy as soon as it is brought down from the tree.

Well we had a big thenna thoppu .
So every morning a man will bring little toddy for me to drink.
I am still trying to shed the weight that I accumualated in those years. :lol:
Thanks Rajraj, take care Kugan98

[suvai]

oH dinner ah ( menu attagasam ) , hmm ingayum dinner dan
Dinner inum sapda illa akka , but i made Vangibath and carrot pachadi for the lunch ...

hmmm jus catching up with the recipes ka , spreads a ... which one ka>

all the recipes that kugan has put here thaaan spread nu sonen nithi ;-)

[suvai]

kugan nga...toddy saapitaa wght poduvaangalaa.......uh oh......de-toddy panna enna vazhi :mrgreen: :mrgreen:

[kugan98]

Thanks NOV anneh, I will try and post the picture soon.
Take care, Kugan98

[nithishri]

oH dinner ah ( menu attagasam ) , hmm ingayum dinner dan
Dinner inum sapda illa akka , but i made Vangibath and carrot pachadi for the lunch ...

hmmm jus catching up with the recipes ka , spreads a ... which one ka>

all the recipes that kugan has put here thaaan spread nu sonen nithi ;-)

oh na kooda cheese spread madhiri edho recipe polanu nenaichen :d

[kugan98]

Suvai nga , plain rice thaan, just simply joking.
Rajraj only has said about toddy rice.

Suvai nga its simple, cook the rice in the absorbing method.
Instead of water add enough toddy and salt.
Cook the rice and it becomes toody rice :lol:
If you become tipsy after eating I am not responsible,escape.

Innum puthu puthu recipesah kelungga.
Podu asathiduvom.

Take care Suvai nga, you are sooo sweet.
I become active after reading your posts.
Kugan98

[kugan98]

Welcome Nithi ma, nice to see you in the thread.
Nice dinner you are having. :?

Pop in when ever you have the time.
Yethavathu recipe irrunthaal podungga.
Ellarum try pannurom.
Thanks Nithi, take care, Kugan98

[rajraj]

Dear Rajrai, thanks for your nice explanations.
Listen to my sad story.
It seems I was very very skinny when I was a small girl.
Some one advised my father to give me one tree toddy as soon as it is brought down from the tree.

Well we had a big thenna thoppu .
So every morning a man will bring little toddy for me to drink.
I am still trying to shed the weight that I accumualated in those years. :lol:
Thanks Rajraj, take care Kugan98

Thanks Kugan for the story ! :) I was encouraged to drink padhaneer and iLaneer for the same reason. I was grossly underweight ! :lol: It did not help ! :) When I went to engineering I weighed 75 pounds and one member in the interview committee told me that I was too famished to survive four years in engineering ! :lol: But, I survived. My wife now complains that I am gaining weight ! :lol:

[suvai]

Suvai nga , plain rice thaan, just simply joking.
Rajraj only has said about toddy rice.

Suvai nga its simple, cook the rice in the absorbing method.
Instead of water add enough toddy and salt.
Cook the rice and it becomes toody rice :lol:
If you become tipsy after eating I am not responsible,escape.

Innum puthu puthu recipesah kelungga.
Podu asathiduvom.

Take care Suvai nga, you are sooo sweet.
I become active after reading your posts.
Kugan98



:rotfl3: :rotfl3: ya padhaneer/toddy nu potta vudan..thread paartheengala kugan... speedah ghirrrrrr nu oduthu.... :noteeth: :noteeth:

[suvai]

kugan nga...rice toddy la cook panni saapitaaa....matha saaapadu nalla ilainaalum nallaa iruku nu saaapituduvaanga kandipaaaa :rotfl3:
dev /selvi/nm/sudha/aarthi/nithi kaalaila vanthu padichitu oru siri sirika poraanga paarunga... :rotfl2: :rotfl2:

[pavalamani pragasam]

In my teens I too was skinny and my maternal grandmother didn't like it a bit! On her advice I was given a parcel of 8 anna-worth alwa everyday for many months!(The sweet came wrapped in dry, crisp lotus leaf- nostalgic). Now I'm reaping the fruits! :lol:

[NM]

nm nga....thanks for both the recipes...i have never used cucumber to make anything else other than salad...or is it that yellow cucumber that we used to get back home?? is it okay to use english cucumber? I guess any thaNNi kai wld do the magic..correct ngala? ;-) i used the normal green cucumber - they call it Lebanese cucumber :roll: . yes, you're right, any thaNNi kai will do the trick - this was initially tried with sorakkai which tasted great. So, when i didn't have THAT kai, i used cucumber :)

[suvai]

In my teens I too was skinny and my maternal grandmother didn't like it a bit! On her advice I was given a parcel of 8 anna-worth alwa everyday for many months!(The sweet came wrapped in dry, crisp lotus leaf- nostalgic). Now I'm reaping the fruits! :lol:


vaanga pp :-) alwa everyday ngala??? :rotfl2:
athenna alwa nga pp ?? recipe iruntha podunga...plz ;-)

[suvai]

oh apo kandipa try pannaren nga nm ;-)

[NM]

kugan nga...rice toddy la cook panni saapitaaa....matha saaapadu nalla ilainaalum nallaa iruku nu saaapituduvaanga kandipaaaa :rotfl3:
dev /selvi/nm/sudha/aarthi/nithi kaalaila vanthu padichitu oru siri sirika poraanga paarunga... :rotfl2: :rotfl2:
appO intha thread-la paaduna paattu intha thread-la thaan paadanum :)
'Ramasamy fond of toddy
tannaanE tannaanE
he was born in Pondichery
tannaanE tannaanE
Father's name was Muthusamy
Mother's name was Letchumy
Both of them were fond of Toddy
tannaanE tannaanE
:lol:
have a good laugh!

[suvai]

:rotfl2: :rotfl2: @nm

[rajraj]

Now I'm reaping the fruits! :lol:

aahaa! Now I know why you are so sweet ! :lol:

[pavalamani pragasam]

What an unstinted compliment! :D My blood sugar level tries to peep at the pre-diabetic level! I shouldn't be so sweet! :lol2:

Suvai, it is the same wheat alwa we get in all sweetshops!

[Aarthii]

selvika,unga busy timelaiyum,paruppu podi recipe psot panninathuku romba thanks.

Happy to hear that ur son is feeling better now.
Take care of him selvika.

[selvieam]

hi nithi,
how r u? here my son is doing good. i conveyed all ur messages , kisses, cheers to him. he was so happy.

[selvieam]

kugan,

thanks a lot kugan. i will post my mom's version of mixture too at the earliest. spicy kappa is our favourite dish.

[selvieam]

suvai,
dinner menu dhool dhool.

[suvai]

hi selvi.....athellaam oru mood vanthichinaa....kitchen la oru tornedo thaan :noteeth: :noteeth:


kugan nga......i was going through some book & came across the word padhaneer...apadi aarambichathu thaaan.... :noteeth: kavalaiye padaatheenga....incase i do come across something new....will surely ask u all..;-)

nov ngov/kugan nga/..padhaneer/toddy/KaL pic irunthaa podunga
:mrgreen:

engey... sudha/ madhu/suja/ romba naala kaanom!!

dev....kitchen counter ku udaney varavum
:noteeth: :noteeth: (free ya irukum bothu ;-)

[PARAMASHIVAN]

Kugan akka

engE engE :roll:

[suvai]

nov ngov.....padhaneer pic onnu podunga plz;-)

[dev]

Suvai, ingellam ippo padhaneer vaangina thaan nongu tharanga... my dad won't eat even fruit cake coz of the rum in it... such a teetotaller he is...since padhaneer is considered to be alcoholic in his books, engalukku ippo nongu kooda kidaikiradhillai...:( So padhaneerai paththi naan amma kitta ketaal, ennai veetai vittu thurathiduvaanga...:lol:

[suvai]

Suvai, ingellam ippo padhaneer vaangina thaan nongu tharanga... my dad won't eat even fruit cake coz of the rum in it... such a teetotaller he is...since padhaneer is considered to be alcoholic in his books, engalukku ippo nongu kooda kidaikiradhillai...:( So padhaneerai paththi naan amma kitta ketaal, ennai veetai vittu thurathiduvaanga...:lol:


ohhh dear..............no problem....i am sure others will come out with some recipes ;-)

enaku nungu rombaa pidikum ;-)

[NOV]

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http://lh4.ggpht.com/_pyqISAAyXLU/Sap1vULon5I/AAAAAAAAAUU/N672xbwVeRk/IMG_0176.JPG
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http://www.thehindu.com/thehindu/lf/2002/03/16/images/2002031601310201.jpg
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[suvai]

ohhhhhh my.....theruvukey kootikittu poiteenga nov ngov :mrgreen: :mrgreen:

thanks nga nov!!!!;-)

[NOV]

in malaysia

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http://farm1.static.flickr.com/212/448312681_d28e96fb74_o.jpg
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nongu is plentiful and cheap in Penang

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http://farm1.static.flickr.com/78/168145440_8f0fe9724b.jpg
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[suvai]

ahaaa ipadi oru glass slip pannunga nov... :thumbsup:

[PARAMASHIVAN]

ahaaa ipadi oru glass slip pannunga nov... :thumbsup:

suvai akka INga :notthatway:

avaruku oru glass pothathu :lol2:

[kugan98]

Tamby, I am here, I was busy frying NOV anneh's ribbon pagoda, Also Nm's potato and Suvai nga's potato.

Ippa namma makkal in Kugan's thread ellarum pathaneer, pathaneernu konjam tipsyai irrukaangga :lol:

Take care, Kugan98

[suvai]

Tamby, I am here, I was busy frying NOV anneh's ribbon pagoda, Also Nm's potato and Suvai nga's potato.

Ippa namma makkal in Kugan's thread ellarum pathaneer, pathaneernu konjam tipsyai irrukaangga :lol:

Take care, Kugan98


:rotfl2: :rotfl2: :rotfl2: correct ah sonnenga

[kugan98]

Suvai nga, I am going to India on the 6th of June.
Neraiya pathaneer picture kondu varen.

Thanks, Kugan98

[suvai]

ahaaaa nallabadi poitu vaanga....neraiya padhaneer enakum serthu ;-)
nunga saapidunga kandipaaa marakaama
wish i was going too kugan nga

[suvai]

fry panniteengala pakoda...enakum anupunga ....taste epadi iruku....thool pakoda maathiriyaa?

[pavalamani pragasam]

Suvai, ingellam ippo padhaneer vaangina thaan nongu tharanga... my dad won't eat even fruit cake coz of the rum in it... such a teetotaller he is...since padhaneer is considered to be alcoholic in his books, engalukku ippo nongu kooda kidaikiradhillai...:( So padhaneerai paththi naan amma kitta ketaal, ennai veetai vittu thurathiduvaanga...:lol:

:notthatway: raj has clearly explained the difference between pathaneer and toddy! pathaneer is not only tasty but very good for health also!

[dev]

Suvai nga, I am going to India on the 6th of June.
Neraiya pathaneer picture kondu varen.

Thanks, Kugan98

Welcome to India , K...:) Mudinja cbe pakkam vaanga...:D

[PARAMASHIVAN]

Pathaneer na enna Toddy ah ? :huh:

[suvai]

kugan nga.....oru small request....mee jawa vegetarian recipe irunthaa podunga plz :mrgreen:

[kugan98]

Well I made NOV anneh's ribbon pagoda.
Summa solla kudathu, supero super.

We were having tea and one of our friend dropped by.
We served him tea with the pagoda.

He really enjoyed the pagoda, and asked me, would you mind making me a tin full. I am having a beer party next week, it will go very well with the beer. :lol:

NOv anneh :evil: ennkku oru velai vatchutingga.

Anyway NOV anneh, thanks for the nice recipe.
Please post any other super recipes that you have.


Note: I added grounded 3 birds eye chillie along with the mixture.


NOV ANNEH'S RECIPE:

RIBBON PAKODA

Ingredients

Gram Flour - 1kg
Rice Flour - 500 gm
Ulunthu Flour - 250 gm
Small Onions - 100 gm
Curry Leaves - 2 bunches
Dried Chilly - 50 grms
Salt to taste
Cooking oil for frying


Method

Combine the three kinds of flour.
Wet grind the onions, curry leaves and chilly with a little water.
Add the ground mixture bit by bit until you get the right consistency. Add water if necessary.
Put dough in Pakoda press and press out directly into the hot oil and fry until golden brown.
Keep in air-tight container.

[html:3a4cfe9b1f]
http://img46.imageshack.us/img46/9051/friedpagoda.jpg
[/html:3a4cfe9b1f]

[suvai]

Well I made NOV anneh's ribbon pagoda.
Summa solla kudathu, supero super.

We were having tea and one of our friend dropped by.
We served him tea with the pagoda.

He really enjoyed the pagoda, and asked me, would you mind making me a tin full. I am having a beer party next week, it will go very well with the beer. :lol:

NOv anneh :evil: ennkku oru velai vatchutingga.

Anyway NOV anneh, thanks for the nice recipe.
Please post any other super recipes that you have.


Note: I added grounded 3 birds eye chillie along with the mixture.


NOV ANNEH'S RECIPE:

RIBBON PAKODA

Ingredients

Gram Flour - 1kg
Rice Flour - 500 gm
Ulunthu Flour - 250 gm
Small Onions - 100 gm
Curry Leaves - 2 bunches
Dried Chilly - 50 grms
Salt to taste
Cooking oil for frying


Method

Combine the three kinds of flour.
Wet grind the onions, curry leaves and chilly with a little water.
Add the ground mixture bit by bit until you get the right consistency. Add water if necessary.
Put dough in Pakoda press and press out directly into the hot oil and fry until golden brown.
Keep in air-tight container.



http://img46.imageshack.us/img46/9051/friedpagoda.jpg



:noteeth: :noteeth: ruchiyaa samaicha antha gathi thaan pola kugan nga ;-)

pesaama recipe koduthidunga avangaluku.. :lol:

[suvai]

oh wow the pic reallyyyyy looks good...not so oily too nga kugan.... :thumbsup:

[kugan98]

suvai: You won't get padhaneer in Toronto. It is tapped from palm trees with a coating in the pot to prevent it from becoming kaL (toddy which is intoxicating). Intoxicating kal is poor man's liquor in villages ! kaL is also used in the recipe for cooking special rice in villages ! I used to get it when I visited my ancestral village during summer ! :) Memories! :lol:


Tamby, Mr. Rajraj has explained the difference between pathaneer and toddy.
Hope you understand now.
Thanks, Kugan98

[PARAMASHIVAN]

suvai: You won't get padhaneer in Toronto. It is tapped from palm trees with a coating in the pot to prevent it from becoming kaL (toddy which is intoxicating). Intoxicating kal is poor man's liquor in villages ! kaL is also used in the recipe for cooking special rice in villages ! I used to get it when I visited my ancestral village during summer ! :) Memories! :lol:


Tamby, Mr. Rajraj has explained the difference between pathaneer and toddy.
Hope you understand now.
Thanks, Kugan98

Oh thanks ka

So Pathaneer is basically 'Filtered' kal, I prefer the latter :lol2:

[kugan98]

Hi - i tried the following last weekend :)

i) potatoes with chillie flakes

Cube 4 potatoes; slice 1 large red onions; chop 2 green chillies

In a wok/pan, heat 2-3 tbsp oil. Fry the onions until you get sweet aroma, add in the green chillies and 2 tablespoons of chille flakes. Stir all of them together and leave them in the oil for about 5 mins.

Add the cubed potatoes, mix well. Add a bit of oil if its too dry. Stir for about 5 mins. Cover the pot and leave for 5 mins. Stir again and add about half cup of hot water and leave it to cook. Stir occasionally until the potatoe is cooked. Add salt to taste, mix well.

Serve with hot rice.


ii) Cucumber and tomatoes - stir fry

cube 1 cucumber, 2 ripe tomatoes
slice a large red onion
chop red or green chillies
grate or thinly slice some ginger
2-3 cloves of garlic - smashed with skin-on

in a pan, heat 2 tbsp oil,add onions and saute till it gives a nice aroma. Add the ginger, garlic and chillies and stir together.
now add the cucumber and stri well together. Leave for 5 mins. Add tomatoes, stir well and leave them until cucumber and tomatoe are cooked. Add hot water if its too dry. Add a bit of salt. You may also like to add about 4 tbsp of coconut milk and stir well and let cook for 2-3 mins.

You can serve the cucumber dish with rice :).


Here are the pictures of NM's dishes:
Thanks NM, your cucumber dish was a bit new to me.
As Suvai said we make salad with raw cucumber and tomato.
Thanks again for the nice simple dishes. Kugan98

POTATO WITH CHILLIE FLAKE:

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CUCUMBER AND TOMATO STIR FRY:

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http://img718.imageshack.us/img718/2158/cucumberf.jpg
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[kugan98]

Suvai nga, I also tried your recipe :cry2: :cry2: :cry2:
I do not know where I went wrong.
The mixture refused to stick to the sliced potatoes.
Any way I managed to get few slices that did not look nice.
The taste was very very yummy.

Suvai nga I will try it again.
I will not give up that easily :oops: :oops:
Thanks Suvai nga for the tasty recipe.

Here is Suvai nga's recipe:

here is a nice potato fry recipe...my aunts Wink

Cut potato into wedges or like semi circles & wash it in warm water & drain & keep aside...meanwhile take poondu / inji/ black pepper/ thaniya/pattai/ lavangam/ one small piece of coconut add very little plain chillie powder & grind all this onnum paathiyaaa....now add this half & half paste to the potato wedges...in a flat frying pan add oil & put all the coated potatoes & fry in low heat till golden brown...this tastes reallllllllll yummy...Wink

POTATO FRY:

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[suvai]

uh oh sorry nga kugan..:-(......enaku epothum nallaa varumey......slow fire la paneengala?
sometime potato type kooda irukalaam...maybe u need to marinate it in the mixture & then cover panni fry pannalaam or u can do this....boil the potato 3/4 & then mix it with the mixture & then fry panni paarunga...u must use enough oil for it also nga....sareee taste pidichithu thaaney athaan mukiyam nga ;-)

[kugan98]

Thanks Suvai nga for the explanation.
I will surely try it again.
Nothing was wasted, we all ate everything.
Thanks again, Kugan98

[suvai]

gm kugan nga...:-)

glad that nothing was wasted..;-)

menu pottuteengala breakfast/lunch ku?

[suvai]

oru pakoda nu senjaa...oru thattai nu seiyanum nu nenaichi....ithai ketkaren kugan nga!!!

Goava ilai thattai....kelvi pattu irukeengala?? ithoda recipe en kita iruku....anaaa pazhaiya type of measurements....i will send it to u...time kidaikum bothu try panni paarunga...surely its not made with goava leaves...but antha ilaiya suttu..athil maavai thatti porichi edukarthai thaan apadi oru title koduthu irukaanga :noteeth: :noteeth: :noteeth:

[dev]

:hammer: :banghead:

[kugan98]

Aiyoh! Dev, enna aachi?
Konjam niruthungga, ungga head ennaavathu.
Enna perchinai yaanaalum teerthu vidalam.
Sollungga Dev.

[kugan98]

Suvai nga, do not hesitate to post or ask for any recipes.
No harm in trying out.

My grandmother will tell me,
Try out the recipe" Aannal achula pour pannu,
Aagavitaal modail pour pannuu solluvaangga."

I think modai is an old word for drain :roll:
So do not worry, I will try it out.

Nammba Devku enna aachi?
Ennkku ore kulapamaai irrukku.

Thanks, take care, Kugan98

[PARAMASHIVAN]

Suvai nga, do not hesitate to post or ask for any recipes.
No harm in trying out.

My grandmother will tell me,
Try out the recipe" Aannal achula pour pannu,
Aagavitaal modail pour pannuu solluvaangga."

I think modai is an old word for drain :roll:
So do not worry, I will try it out.

Nammba Devku enna aachi?
Ennkku ore kulapamaai irrukku.

Thanks, take care, Kugan98

pls check your pm

[ani]

hi kugan,

Can you post the recipe for that layered agar-agar and the boli ......
layered agar agar na enna...i am hearing it for the first time ever...

[Aarthii]

kuganka,u have posted so many recipes .thanks for all the recipes.

[dev]

Aiyoh! Dev, enna aachi?
Konjam niruthungga, ungga head ennaavathu.
Enna perchinai yaanaalum teerthu vidalam.
Sollungga Dev.

K, I'm extremely irritated with something tht happened in the food sec... I strongly feel I don't deserve such treatment from the mod for such trivial thing... :evil: Don't expect me here in the food sec atleast for sometime... Take care everybody...Happy cooking & happy eating... :wave:

[NM]

:( dev :cry: ......

[suvai]

My grandmother will tell me,
Try out the recipe" Aannal achula pour pannu,
Aagavitaal modail pour pannuu solluvaangga."

I think modai is an old word for drain :roll:
So do not worry, I will try it out.


Actually i have heard my mom say that too....:lol: :lol:


Nammba Devku enna aachi?
Ennkku ore kulapamaai irrukku.

I am equally stunned & really dont know what to say....:-(

[suvai]

Aiyoh! Dev, enna aachi?
Konjam niruthungga, ungga head ennaavathu.
Enna perchinai yaanaalum teerthu vidalam.
Sollungga Dev.

K, I'm extremely irritated with something tht happened in the food sec... I strongly feel I don't deserve such treatment from the mod for such trivial thing... :evil: Don't expect me here in the food sec atleast for sometime... Take care everybody...Happy cooking & happy eating... :wave:

dev......i am very sorry to see u post this.....u cant leave us like this & go....unfortunately u r stuck with all of us...;-)
I am positive there is nothing that cannot be solved.....i sincerely hope that u will be able to iron things out & come back with your usual oomph & sense of humour...;-)
come back & come back again & again.....ipadiku anbudan....everyone who knows u on here....;-)

[suvai]

aarthi....nalla irukiya? little one nalla irukana? the weather must be really hot over there....try & give him fresh juice & u drink it too :-) stay well.

selvi...son okaya? holidays ku special menu pottu irukeengala?

[Thirumaran]

u cant leave us like this & go....unfortunately u r stuck with all of us...;-)


athaanae :P

dev,
ippadi engala thaniyaa vittuttu poanaa naanga yaara thaan vambizhukirathu :evil:

naethu iruntha koavam innaikku kaanaama poi irukkanum :wink:
Fanta kudinga, innum nallaa galaattaa pannunga :P

Seriously, neengalleem ippadi koachittu poitaa food section ae dull aagidum. Expecting u very soooooooooooooooon :)

[sudha india]

Dev is fine. Hub lerndhu rest edukaranga. Adhukku ipdi oru post potutu poitanga.

I had a long and a happy chat with her. she has some guests for the next two days.

So viravil edhirparungal ....

[Thirumaran]

I had a long and a happy chat with her. .

unga paechcha kaetkurathukku avanga ingayae varalaamnu seekiram vanthiduvaanga. sudha :ty:

[PARAMASHIVAN]

I had a long and a happy chat with her. .

unga paechcha kaetkurathukku avanga ingayae varalaamnu seekiram vanthiduvaanga. sudha :ty:

ellam ummal vantha vinai :evil: :lol:

[sudha india]

I had a long and a happy chat with her. .

unga paechcha kaetkurathukku avanga ingayae varalaamnu seekiram vanthiduvaanga. sudha :ty:

Right !! ana inge neenga irukeengale :confused2:
adhan yosifhufying.

[Aarthii]

aarthi....nalla irukiya? little one nalla irukana? the weather must be really hot over there....try & give him fresh juice & u drink it too :-) stay well.

selvi...son okaya? holidays ku special menu pottu irukeengala?

Nalla iruken suvaika.Pranay is doing well.

Yes suvaika,inge romba hota iruku.Going to my parents place by june 1 st week.Heard frm everyone that TN weather is good wen compared to the heat here.

Neenga eppadi irukeenga suvaika.

forgot to tell u ,i tried ur potato pudhina for yesterday's lunch.It came out very well.I am trying this one for the second time.

[Aarthii]

dev,what happened?

Take a nice rest and come back soon.we all r waiting for u.

[Aarthii]

Selvika,howz ur son doing now?

[selvieam]

suvai,

my son is fine. his tail is growing a lot. rest everything is fine here. here climate is very hot. bit confused with dev's messages.
hope she will come b

[selvieam]

Dev,

take nice rest and come back. hub will miss u a lot.

[selvieam]

aarthi,
how r u? how is pranay. my son is doing good. here also the climate is very hot. waiting for the summer break.

[suvai]

suvai,

my son is fine. his tail is growing a lot. rest everything is fine here. here climate is very hot. bit confused with dev's messages.
hope she will come b


:noteeth: :noteeth:

selvi...nallaa water melon /kiwi strawberry/passion fruit kidaicha athoda juice/ buttermilk nu variety drinks kodunga for the hot season.

[selvieam]

thanks suvai, i will do it .

[dev]

Thanks for all the kind msgs & PMs ppl...I'll be back soon esp for the sweet friends I have here...:cheers:

the mod deleting the thread he created on the particular (sappai) issue so fast shows he himself realised what he did is not right...:lol2:

Sry Suvai & K, I'm not able to reply to the PMs now... will do soon...:)

[PARAMASHIVAN]

Thanks for all the kind msgs & PMs ppl...I'll be back soon esp for the sweet friends I have here...:cheers:

the mod deleting the thread he created on the particular (sappai) issue so fast shows he himself realised what he did is not right...:lol2:

Sry Suvai & K, I'm not able to reply to the PMs now... will do soon...:)

welcome devuda :bluejump: :redjump:

kugan akka EngE EngE :roll: :|

[kugan98]

[tscii]Ani, here is the boli recipe that you wanted.
I will soon post the layered agar-agar recipe.

BOLI

Ingredients:
250 grms channa dal soaked for 2 hours.
Little salt
250 grms castor sugar
3 cardamom pods
10 tbs coconut stir fried to a light brown colour

1 ½ cups of all purpose flour
2 tbs oil
Little salt
A pinch of yellow colouring
Enough water

Method:
Add the oil, salt, and the yellow colour to the flour.
Use enough water and knead to a soft dough.
Put it in a air tight container and keep it aside for 1 hour.

Add about 3 cups of water, and salt to the channa dal.
Cook on medium flame, till the dal is cooked. ( not too soft.)
Drain the dal, and allow to cool for about 5 minutes.

Add the caradamom pods and grind the cooked dal in a mixie,
to a fine paste. Remove to a basin.
Add the stir fried coconut, the castor sugar.
Use your hands and mix all the ingredients to a smooth ball.(no water)
Roll the mixture into small lime sized balls and keep aside.

Take a little dough , flatten a little, put in a lime sized poornam
in the centre, cover the poornam with the dough.
Keep a plate of melted ghee by your side.
Rub a little ghee on to a plastic paper, or banana leaf.
Smear a little ghee on your fingers, and pat the dough
to a about 8 inch disc.

Heat a dosai kal, cook the boli on both the sides on medium
Heat, till little brown spots appear.
You can get about 20 bolis with the measurement.

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[kugan98]

[tscii]Ani, the agar-agar strands are called china grass.
You can get it in supermarkets.
Nowadays they sell it in powdered form also.
It is very cooling on a hot day.
Try out the recipe.

LAYERED AGAR_ AGAR

Ingredients:

Brown layer:
25 grms agar - agar strands soaked for 2 hours
1 litre water
300 grms palm sugar.

Milk layer:
300 ml thick coconut milk from 1 coconut
A pinch of salt.

Method:
Crush the palm sugar, add ½ cup of water, melt the sugar
and strain it, keep aside.

Squeeze out the water from the soaked agar - agar.
Put it in a pot, add the 1 litre of water.
Slow boil till the agar – agar dissolves.
Add in the palm sugar and let it boil once.

Now add in the thick coconut milk with the salt.
Off the fire, do not stir.
Immediately pour it in to a wet tray.
Do not disturb it till it sets. Chill in the fridge.
Cut it into any shape that you like.


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[dev]

K, should we add coconut milk to 1/2 the agar-agar mix & set the rest as such?...

[kugan98]

No Dev, you just pour the milk in the boiled agar-agar.
when you pour the mixture into the tray, the coconut milk will automatically rise to the top.

Only coconut milk has this property.
If you use fresh milk or evaporated milk, the milk will mix with the agar-agar and you will have a milky agar-agar :lol:

Later I will post a recipe, where you pour a first layer, let it set, than, you use a fork to make some markings, later pour in another layer.
Thanks, take care, Kugan98


Note: Do you get china grass in your place?
Reply me early.

[suvai]

Gm nga kugan.........:-) nalla irukeengala?

Boli...apadiye eduthu saapidanum pola iruku.....slurpy slurp.... :mrgreen: :mrgreen:

agar agar also looks very enticing....romba kashtamaa seiya?
Agar agar strands ah? agar agar epadi irukumney theriyaathungaley....is that what its name is? maybe i can try it in asian stores.

[suvai]

dev.....vaanga vaanga.....:-) good to c u back on here!..;-)

[NOV]

suvai, this is how agar-agar looks like

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http://www.jimmykathy.com/index.php/images/stories/food/agar-agar/agaragar.jpg
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The one on top is how its packed and sold. The one at the bottom is after soaking and ready for making.
Agar-agar is among the easiest item to cook, maybe next to only boiling an egg. One has to be really inadequate to fail at making it. :devil:

But of course there are many more complicated dishes, made from agar-agar such as the water melon agar-agar below:

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http://i98.photobucket.com/albums/l278/lucyphotos_06/watermelonagaragar2.jpg
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Or how about asking K for the method to do this one? :lol:

[html:c907846b7b]
http://kotakresep.com/wp-content/uploads/2008/08/cake-agar-agar-cocktail.jpg
[/html:c907846b7b]

Or you can just let your imagination soar high....


[html:c907846b7b]
http://blufiles.storage.live.com/y1pz6XJzJxVnLx4_Yaqi0R6OMDp2rMDOAEExed0HsosFm3-tKM5Uh-eVf8jDH5E_bX_NRJ8O_hlffM
[/html:c907846b7b]


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http://i168.photobucket.com/albums/u178/mamaera_photos/agar2lapis3.jpg
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http://img.photobucket.com/albums/v651/angcy/agar3-rz.jpg
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BTW, they are all vegetarian (altho there are some methods of cooking with egg white too).

[suvai]

o m g............sooo pleasing to the eyes & now hands want to make it....thanks nga nov for the pictures...they all look interestingly delicious.....what is agar agar made from or made up of.....i have never seen anything like that here....

[suvai]

i like the one with strawberry on the side... :thumbsup: :thumbsup:

[NOV]

From wiki:

Agar or agar agar is a gelatinous substance derived from red algae.

Agar-Agar is a natural vegetable gelatin counterpart. White and semi-translucent, it is sold in packages as washed and dried strips or in powdered form. It can be used to make jellies, puddings and custards. For making jelly, it is boiled in water until the solids dissolve. One then adds sweetener, flavouring, colouring, fruit or vegetables, and pours the liquid into molds to be served as desserts and vegetable aspics, or incorporated with other desserts, such as a jelly layer on a cake.

http://en.wikipedia.org/wiki/Agar

[suvai]

nov ngov...gelatin la animal marrow iruku nu solaraanga.....unmaiya? ongaluku therinja sollunga plz...thx

[NOV]

yes, usually cow or pig.

but agar-agar thaan VEGETARIAN nu pOttirikkaangalE, innumaa sandhEgam.

Agar-Agar is a natural vegetable gelatin counterpart.

agar-agar is plant extract, so don't worry. :P

[suvai]

yes, usually cow or pig.

but agar-agar thaan VEGETARIAN nu pOttirikkaangalE, innumaa sandhEgam.

Agar-Agar is a natural vegetable gelatin counterpart.

agar-agar is plant extract, so don't worry. :P

algae nu sollareengaley... mookai sulikaren here :noteeth: :noteeth: :noteeth:

[NOV]

suvai, do you know how viboodhi is made? yeah, the one you pop into your mouth now and then. :devil:

nadhi moolam, rishi moolam, etc etc - idhellaam aaraaiya koodaadhu :think:

[suvai]

suvai, do you know how viboodhi is made? yeah, the one you pop into your mouth now and then. :devil:

nadhi moolam, rishi moolam, etc etc - idhellaam aaraaiya koodaadhu :think:


uh oh......:-(

[dev]

K, idhenna magic sweeta?... oru layeraa oothina 2 diff layers aagiduma!!!... appo kandippa try pannanum...

I have a pack of chinagrass...it's in crystal form... & also with vanilla flavour....Do u think I can use it in this recipe?...

[kugan98]

Thanks Suvai nga for your nice post.
try simple agar-agar dishes first.
Then you can make layered ones.
Its all very simple.
Thanks, Kugan98

[kugan98]

Thanks NOV anneh for the wonderful pictures.
Do you know that I am an expert in making watermelon agar-agar?
I do not make it nowadays as I have to use egg white for the white part of the water melon., Only then you will get a spongy type of the white.
I do not mind posting the recipe if anyone is interested.

Thanks again for the explanations and the pictures.
Take care, Kugan98

[kugan98]

Dev, it is not magic, as I have said before, you can only do it with coconut milk.
As far as I know, crystal forms are all jelly crystals.
They contain gelatin
China grass, they have it in powder form only.
Read the ingredients and see what is written.
I might be wrong.
Take care Dev. Kugan98

[dev]

K, the ingre says it contains sucrose, sugar & food grADE AGAR AGAR... Can u post some recipe that uses chinagrass with vanilla flavour... the packet instruction says to heat it with milk & then set it... I will try that aswell... ungalukku verai edhum nalla idea irundhaal sollunga... In the meantime, I'll try to get plain china grass & try this 2 layered sweet...:)

[dev]

BTW, can we use fresh fruits with agar agar sweets?... esp mango...do u think it'll be good?

[dev]

u cant leave us like this & go....unfortunately u r stuck with all of us...;-)


athaanae :P

dev,
ippadi engala thaniyaa vittuttu poanaa naanga yaara thaan vambizhukirathu :evil:

naethu iruntha koavam innaikku kaanaama poi irukkanum :wink:
Fanta kudinga, innum nallaa galaattaa pannunga :P

Seriously, neengalleem ippadi koachittu poitaa food section ae dull aagidum. Expecting u very soooooooooooooooon :)

Naan vanthitten...vambizhukka ungalai thaan kaanom...:evil:

[suvai]

K, idhenna magic sweeta?... oru layeraa oothina 2 diff layers aagiduma!!!... appo kandippa try pannanum...

I have a pack of chinagrass...it's in crystal form... & also with vanilla flavour....Do u think I can use it in this recipe?...



ya ya dev looks like sweets from willy wonka's world... :mrgreen:

kugan nga....china grass & agar agar are not same?.....is there a substitue for thie agar agar???? adi vaanga poren nu neenaikaren :rotfl:

apadi adi vizhapoguthunaaa.....dev/selvi/aarthi ya muthala nika vachidalaam.....shield maathri :mrgreen: :mrgreen:
kugan nga...ivanga moonu perum apadiye kuninjida poraanga...adi namaku thaan neenaikaatheenga...u know who is standing behind the 3 of them....sudha & nm..... :rotfl:
ethuku paavam avangaluku ellaaam adi...visit pannara men folks ah nikka vachidalaamey :noteeth: :noteeth:
athuku agree panna maataanga...knowing them...athanaala naaney ninadaren :rotfl2: :rotfl2: :rotfl2:

suthi suthi......en mandai poga poguthaaa? :lol: :lol: ponaal pogattum..... paatu thaan mind la varuthu....

is this going to catch on fire?....adupula sunda kuzhambu maathri suvaiyaa iruka poguthu.... :lol: :lol:

[rajraj]

.....is there a substitue for thie agar agar????

Jello? :lol:

[kugan98]

Dev, here in our country they sell china grass powder,
nothing is added to that, only pure white china grass powder.

At times they add only colour for you.
Not bad, in India they add sugar, and essence also.

Dev, try out the recipe as per packet you have.
You will get an idea of how the texture of the china grass will be.
I am sure it will be tasty, it will be like the milk china grass recipe that I posted.

I think I have posted few china grass recipes in Kugan's Kitchen.

One more thing you must know Dev, that is
10 grms of the china grass strands
equals to 2 teaspoons of china grass powder.

I am posting the pictures of the china grass packets that we get here. Thanks, Kugan98


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[kugan98]

Dev, you can cut the mangoes into small cubes and add to the china grass mixture.

You see normally if some one wants to make mango china grass., either they will puree the mango and add to the plain china grass to set.

Or they will boil the plain china grass, add yellow colour, and mango flavour, then add in the cubed mango pieces and allow it to set.

Dev, there are sooo many ways you can use this china grass.
Cut an orange across, scoop out the flesh.
Boil the china grass, add orange colour, orange juice, pour it into the skin.. let it set then you can cut the orange into wedges and serve your friends.

The same way, half an egg too can be done.

Thanks, Kugan98

[kugan98]

Suvai nga, agar-agar is a Malay word.
They call it china grass in English.
In Tamil it is known as kadal paasi.

So no confusion :roll:
Suvai nga if you get the china grass powder there just try out a simple recepie. You will love it.

Plain China grass slices:
10 grms of plain china grass powder
250 grms sugar
1 litre water
little colour of your choice
little vanilla or rose essence.

Method:
dissolve the china grass powder, and the sugar in
1 litre water. add in the colour and essence.
bring to a boil over low heat.

Once the mixture boils, and everything is dissolved,
wet a mould or a tray and pour the mixture.
let it get cold and set. Then refrigerate for about
1/2 an hour.
Slice according to your wish and serve.
Thanks, kugan98

[kugan98]

Suvai nga, you are a sweet thing.
No body will have the heart to adi you :lol:

I was laughing away after reading your post.
At times your post is like a tonic to me.

Thanks nga Suvai for keeping the forum in a jolly mood.
Thanks again. Kugan98.


Note: Ungallukkaga oru simple two layer milk and chocolate china grass seithu post pannuren :D

[Thirumaran]

dev,
ippadi engala thaniyaa vittuttu poanaa naanga yaara thaan vambizhukirathu :evil:

Naan vanthitten...vambizhukka ungalai thaan kaanom...:evil:

:D

BTW Oru paechchukku feel pannaa ungala yaaru athukulla vara sonnathu :roll:

jk.. Welcome back, 50 KG Sweet Stall :lol2: :P

[selvieam]

welcome back dev.

[selvieam]

kugan, nice boli and agar- agar. boli is very tempting. i will also prepare like this only.

what a magic, we can do this much in agar-agar i never tried. will try the simplest one. it is very good for summer.

[selvieam]

nov anna, thanks for wonderful, colourful pictures. kids wants to make the one which looks like cake.

[selvieam]

kugan, can u please the post the receipe agar-agar which looks like cake.

[dev]

dev,
ippadi engala thaniyaa vittuttu poanaa naanga yaara thaan vambizhukirathu :evil:

Naan vanthitten...vambizhukka ungalai thaan kaanom...:evil:

:D

BTW Oru paechchukku feel pannaa ungala yaaru athukulla vara sonnathu :roll:


:evil: :angry2:


jk.. Welcome back, 50 KG Sweet Stall :lol2: :P

:ty: :D

[dev]

:lol:@ Suvai...:)

K, me trying my hands at agar agar tomorrow...:D

[PARAMASHIVAN]

It looks like , ppl seem to 'ignore' my posts here, if i ask a question to some one, they dont bother answering it. fine I will stay away!

[PARAMASHIVAN]

Dev

Ungaluku naan welcome back nu sonna kannuku theriyatha ?

[suvai]

kugan nga....thanks for all the explanation for agar agar.....seems like a simple ingri...but surely does magic...;-)
I will try to get china grass here at the asian stores....:-)

awww thanks for trying something simple for me nga kugan with "aanaal aanaal" hindi la agar na thamiz la aanaal thaaney??? :noteeth: :noteeth: :noteeth:

[suvai]

selvi......u r really brave to try that aanaal aanaal cake....looks very hard to me...but for u all it must be easy....try pannunga...i am sure kids will enjoy.;-)


kugan nga.....ongaluku ellaamey easy thaango...u seem to do things with ease....that is an art....ongaluku rendu kai thaaney iruku???epadi ipadi tuck tuck nu pannareengalo!!! :noteeth: :clap: :noteeth: :clap:
suthi poda chollunga veetila irukara periyavangalai..;-)

[kugan98]

Thanks Selviem for your nice post.
About the china grass cake,( NOV ANNEH :evil: )

Selviem, it would be a bit difficult to make.
You have to make two chocolate cakes.
Then, pour the agar-agar mixture on the cake.
Later put on the other layer of the cake, and must make it set.

Selviem I will post the recipe soon for you.
Try and see, how it turns out for you.
I do not make it nowadays as it contains lot of egg yolks.

To tell you Selviem, there is no end for varieties of desserts made with china grass.

Thanks, Kugan98

[kugan98]

Dev, wishing you all the best in china grass cooking.
Please post the picture.
Thanks, Kugan98

[kugan98]

Tamby, how are you?
Porumai, porumai.
Take care, Kugan98

[kugan98]

Suvai nga, neenga forum vanthaleh oru kalakalapputhaan.

Oh! agar in Hindi means aanaal vaa.
I have to learn Hindi then.


Suvai nga ungga simple, simple recipes send pannungga.
I will cook and post the pictures.

Thanks, Take care, Kugan98

[selvieam]

oho kugan, is it made up of cake. i also dont prefer egg yolks. then let me try out the simplest one.

[selvieam]

suvai , i am not that much brave to try a difficult receipe. neenga try panuga then next i will try.

[kugan98]

Selviem, let me not frighten you.
I will post the recipe for you.
You can try when you are free.

Selviem, I will go all out to try new recipes.
As long as the food is not wasted, I am happy.
If the family shows the thumbs up :thumbsup:
Then the recipe is for keeps, or the recipe paper will go to
the waste paper basket.


O.K Selviem, I made two types of china grass for our Suvai nga. very simple recipe, only one must have the patience.

Thanks, Kugan98

[kugan98]

This is called Pandan layered China grass.

You have to cook the china grass as per direction.
that is the basic china grass mixture.

Divide the mixture into 2 equal parts.
1 part you add green colour and pandan essence.
The second part you add milk and keep aside.

Both the mixtures you have to keep in different pots,
So that you can warm up the china grass as it becomes cold

Paathinggala evalvu vellainu. :roll:

Now take a container, pour the milk layer first. Let it set.


(your measurement must be correct, that is if you pour 1/4 cup of the milk layer, you must also pour 1/4 cup of the green layer. Only then your layers will look pretty) :lol:

Scratch a little of the milk surface with a fork, pour the green layer. You keep on doing this till all the mixtures are used up. chill in the fridge, and cut into neat slices.

Appadi avalvu thaan. Thanks, kugan98



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[kugan98]

Another dessert is called Chendol China Grass.

The same way boil the basic mixture, with pandan leaves.
Remove the leaves and throw.

The bottom layer, add coconut milk and palm sugar.
mix nicely and pour the bottom layer. Let it set.

The top layer mix with thick coconut milk , sugar.
You have to buy ready made chendol drops.
Add in the mixture and same way scratch little,
and pour the milk layer.

You have chendol china grass.

Fine, you can boil red beans, mash it up a little, add the coconut milk and sugar, pour it in a tray to set.

You can do the same with corns.
You can puree war=termelon and add milk and do the same way.

Buy canned peaches or lychees, add the syrup to the china grass mixture. Boil for the basic mixture.
Cut up the fruits into small pieces, add to the mixture and let it set.

Ammadi naan oduren, china grass pakam talai vaithu kuda padukamaaten :poke:


Thanks, Kugan98


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[kugan98]

[tscii]

TAYIR CAULIFLOWER

Ingredients:
300 grms cauliflower florets cleaned.

To Marinate:
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chillie powder ( more if you like )
1 tsp garam masala powder
¼ tsp turmeric powder
1 cup curds
Salt to taste

2 pips garlic mashed
1 tsp grated ginger
1 medium onion made into rough paste

1 inch cinnamon stick
3 cardamom pods
1 small bay leaf
A pinch of aniseeds
1 tbs oil

Method:

Mix the cauliflower and the marinate in a bowl.
Mix well and keep aside for about 30 minutes.

Heat oil in a wok, add in the cinnamon, bay leaf, cardamom pods,
Aniseeds and let them splutter.

Add in the smashed garlic, grated ginger, sauté well.
Add in the onion paste and sauté well.

Add in only the cauliflower florets, not the marinate liquid.
Stir fry well till the cauliflower is cooked.

Now add the marinate liquid and cook on high heat.
The marinate will dry up a little.
Taste for salt and remove. Goes well with bread or rice


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[suvai]

suvai , i am not that much brave to try a difficult receipe. neenga try panuga then next i will try.


selvi...i was talking about the agar agar cake u were going to try for the children......try pannitu sollunga if it was easy nu ;-) In the mean time i will look for china grass ...:-)


how is yr kutty man doing? adi ellaam nallaa aaridicha??? ;-)

[suvai]

ohhh ho the agar agar sweets look veryyyy attractive & colorful nga kugan......simple nu neenga pottu irukeenga...paartha apadi therila :noteeth: :noteeth:

the thayir cauliflr is going to be my next try ;-)

oru doubt...neenga..............

Method:
Mix the cauliflower in the marinate well.
Keep aside for about 30 minutes.
nu pottu irukeenga ....

BUT....


"Add in only the cauliflower florets, not the marinate." ..........nu pottu irukeenga....athai konjam clarify pannunga sareengala....


amaaam engey namma suja/nm/nithi/sp/super spicy............ kanom...news paper la pottudalaamaa?
shanthy romba naala kaanom....hope she is well.

sudha....(oru tharam)
sudha....(rendu tharam)
sudha....(moonu tharam)
(summa koopidarom nga ongala :noteeth: :noteeth: :noteeth:

[rajraj]

sudha....(oru tharam)
sudha....(rendu tharam)
sudha....(moonu tharam)
(summa koopidarom nga ongala :noteeth: :noteeth: :noteeth:

nallaa yelam podureenga! :lol:

[kugan98]

Suvai nga, please read the lines that I have reposted again.




Add in only the cauliflower florets, not the marinate.
Stir fry well till the cauliflower is cooked.

Now add the marinate and cook on high heat.
Taste for salt and remove. Goes well with bread or rice


Suvai nga ippa villangguthaa?

Sorry nga to confuse you.
Kugan98

[suvai]

[tscii]

TAYIR CAULIFLOWER

Ingredients:
300 grms cauliflower florets cleaned.

To Marinate:
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chillie powder ( more if you like )
1 tsp garam masala powder
¼ tsp turmeric powder
1 cup curds
Salt to taste

2 pips garlic mashed
1 tsp grated ginger
1 medium onion made into rough paste

1 inch cinnamon stick
3 cardamom pods
1 small bay leaf
A pinch of aniseeds
1 tbs oil

Method:
Mix the cauliflower in the marinate well.
Keep aside for about 30 minutes.

Heat oil in a wok, add in the cinnamon, bay leaf, cardamom pods,
Aniseeds and let them splutter.

Add in the smashed garlic, grated ginger, sauté well.
Add in the onion paste and sauté well.

Add in only the cauliflower florets, not the marinate.
Stir fry well till the cauliflower is cooked.

Now add the marinate and cook on high heat.
Taste for salt and remove. Goes well with bread or rice




http://img35.imageshack.us/img35/3634/cauliflowerinyogurt.jpg
\


sorry purilainga kugan...
should the cauliflr be marinated or not?
or shld the cauliflr be fried first & then add in the marinate?

sari either way pannidaren.....dont worry chellappaa... :mrgreen: :mrgreen: :mrgreen: :mrgreen: ;-)

[rajraj]

suvai:

add the cauliflower florets from the marinate (leave the liquid in the well)
cook the florets
Then add the marinate liquid !

-vaathiyaar! :)

[suvai]

suvai:

add the cauliflower florets from the marinate (leave the liquid in the well)
cook the florets
Then add the marinate liquid !

-vaathiyaar! :)


aaaahhhh apadi solluraangalaa...okee okee purinthu vitathu.....thank "vaathiyaar avargaley" :mrgreen:

[kugan98]

Aiyoh! sorry nga again.
Sir sonnathu thaan sari.

First put in the marinated cauliflower only in the wok.
Retain the marinate in the bowl, where you marinated.

After cooking the cauliflower, add in the marinate liquid.
Cook on high heat, the marinate will sundi vidum.

Taste for salt and remove.

Innimela recipe olungga podanum :hammer:
Ennakku punishment. Thanks, Kugan98


Note: I have corrected the recipe.