appadiyE alli saappidanum pOla irukku :slurp:
why upset K? thaalicha paruppa innum irukkaa? enakku parcel anappunga :P
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appadiyE alli saappidanum pOla irukku :slurp:
why upset K? thaalicha paruppa innum irukkaa? enakku parcel anappunga :P
K, the ammavasai lunch spread looks yum!!!!!... :slurp:
Hi all
Yaavarum nalamaa, I got 'Endhiran' fever, so I was not able to post here :lol2:
Kugan ka
Epadi irukeenga ? :)
Devuda
ippo unga weight oru 62kg irukuma :lol2: :yessir:
Raj uncle
eppo kasi ku poreenga :lol2: :yessir:
ammavasai ku thaanE pEi pisasuu ellam varum :shaking: :shaking: :shaking:Quote:
Originally Posted by dev
:twisted: :angry2: nope... kuranja weight innum yeralai... :lol: but adhukaprom kurayavum illai...:cry2:Quote:
Originally Posted by PARAMASHIVAN
Oh, neenga K veetuku poi irundeengala aamvasai lunchku?... sollave illai!!!... :PQuote:
Originally Posted by PARAMASHIVAN
:twisted: :angry2: :hammer: :argh: :curse:Quote:
Originally Posted by dev
Quote:
Originally Posted by PARAMASHIVAN
20 years after you go ! :lol:
:twisted: :lol:Quote:
Originally Posted by rajraj
Thanks, Shiva tamby, Dev and uncle Rajraj for the posts.
Take care, Kugan98
Friends I asked around for the meanings of Keema and Kaima.
I might be wrong.
Well according to my survey, Keema means minced meat.
Chicken or mutton.
Kaima means to chop up.
That is if you stare at a rowdy, he will say
"enna naina moraikera, unna kaima panniduven :lol: "
So I promised NOV anneh that I will cook kaima idli for him.
I will post the recipe soon.
There are two types of kaima idli.
I will post both the version.
Thanks, Kugan98
K, Kaima idli=egg idli?...:think:
[tscii]
Please do not turn away your face, because the idlis are fried.
Once in a way no harm done :lol:
Thanks, taste yummy.
KAIMA IDDLI (TYPE 1) Hotel Style
Ingredients
3 normal size idlis cut into fingers.
Oil to deep fry
1 onion sliced
3 pips garlic sliced into julienne
½ inch ginger sliced into julienne
1 tomato chopped
1 tsp tomato paste
2 green chillies sliced into julienne
½ capsicum sliced into julienne
1 sprig curry leaves
1 tbs oil
1 tsp red chillie powder
¼ tsp garam masala powder
Little lime juice
Salt to taste
Little coriander leaves chopped
Method:
Cut the iddlis into 1 inch fingers
Deep fry them, remove and set aside.
Heat a wok with the oil, add in the sliced onions.
Sauté well, add in the ginger, garlic, curry leaves.
Sauté again well, add in the green chillies, capsicum,
Add also the chopped tomatoes, salt and tomato paste.
The tomatoes will turn a bit mushy.
Stir well, add in the chillie powder, garam masala powder.
Sprinkle little water and stir fry well.
Add in the fried iddlis and toss well.
See that the iddli pieces absorb the masala well.
Add the lime juice and toss well.
Remove and garnish with the coriander leaves.
NOTE: sorry, I did not have any coriander leaves.
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Thanks K, but kaima paththi kEttadhu namma Crazy engira Vasavi, naan illai. :P
I dont even like koththu parOtta. ;)
yes Keema is mince meat (beef/chicken) very famous amongst pakistanisQuote:
Originally Posted by kugan98
Why NOV anneh, hotel style koththu parotta made with kurma will be very tasty.
Thanks, Kugan98
Yes tamby I have heard that in India, very poor people will buy the mutton keema and make a watery broth called saaru.
So that the whole family can enjoy the gravy.
[tscii]
KAIMA IDDLI TYPE 2
Ingredients:
3 normal iddlis cut into fingers
1 cup all purpose flour
1 tsp chillie powder
¼ tsp salt
1 cup bread crumbs
To Grind:
5 small shallots
1 big red tomato
3 pips garlic
1 small piece of ginger
1 tsp chillie powder
½ tsp coriander powder
Salt to taste
To Season:
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves
Little coriander leaves chopped
Little lime juice
Method:
Mix the flour, chillie powder, salt to a thick batter.
Dip the iddli fingers in the batter, then roll in the
bread crumbs. Deep fry and remove.
Heat oil in a wok, add in the mustard, urad dal and curry leaves.
Let them splutter, add in the ground paste
Saute well till oil seperates.
Add in the fried iddlis, toss well so that the pieces
are coated well with spices.
Add in the lime juice. Toss well and remove.
Garnish with the cut coriander leaves.
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Kaima idli type 1 is more like chilly idli... type 2 is different... Will try once (without frying the idlis...;) )
Dev, I too liked the first version.
The second one was good to eat just fried.
Thanks Dev,
Namma Suvai missing for a loooong time.
Take care, Kugan98
kugan: Do you make idli uppumaa? My mother used to make for tiffin using left over idlies from breakfast. Crush the idlies and make uppumaa! :)
I told that I will try out the jackfruit payasam for Amavaasai.
Imm the aroma of the jack fruit was great. Kugan98
JACKFRUIT SAGO PAYASAM
Ingredients:
1/4 cup vermicelli add little ghee and roast till lightly golden
3 tbs channa dal boiled till cooked
1 cup sugar (more or less to taste )
1/4 cup sago boil in water till cooked. ( you can rinse the sago after cooking so that your payasam will not be thick )
3 pips of ripe jackfruit cut into pieces
3 cups milk or more if the payasam is thick
1 tbs halved cashew nuts fried in ghee
1 tbs raisins fried in ghee
1 tbs ghee
tsp cardamom powder
pinch of saffron powder
a pinch of salt.
Method:
Pour the milk in a pot with the cut jack fruits and let it boil.
Add the vermicelli and let it cook on a slow fire.
See that the milk does not boil over.
Add the sugar, sago boiled channa dal and stir on low fire.
Add the fried cashew nuts, raisins, cardamom powder,
Saffron powder, , and salt.
Taste for sugar and remove from fire.
Can you see the jackfruit pieces?
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Yes, uncle, we call it taalicha iddli.
I think I have already posted the recipe.
Let me see the index and give the link.
Imm, old songs ellaam nallave paadureengga.
Paadatha paatellam paada vanthaai :lol:
Take care uncle, Kugan98
enakku vayasu aayiduchchunnu gnaabaga paduthureenga ! :lol:Quote:
Originally Posted by kugan98
I will send you a clip of my singing when my sons visit us!
No need for the recipe! :)
Hi K : My mother used to make thaalichcha thosai - yumm! - from leftover thosai - and we had it for tea :) ...
thaalicchi with kadugu, dried chillies, some ulunthu, curry leaves ... and 'penenje' thOsai. :lol: :lol:spinkled with sugar
appo niraiya uLundhu poda solli irukkaNum ! :lol:Quote:
Originally Posted by NM
Payasam lokks great..I have few jackfruit slices...sago irukaanu theriyalai... senju paarkiren innaike...:)
uncleQuote:
Originally Posted by rajraj
neenga paatellam paaduveengala :shock: appO neenga Param shiv ji oda katchi thaan :P
Hi K,
In jack fruit payasam can we add canned jack fruit? We don't get fresh ones here. Picture looks very good. I am sure it tasted amazing too. Belated birthday wishes to Rubnee.
Suja
Thanjavur maNNil pirandhu Kaveri thaNNi kudithu vaLarndhaal paattu thannaaale varumnu solvaanga! :lol:Quote:
Originally Posted by PARAMASHIVAN
We hold a music party every December. After dinner people sing or play instruments. We started this for our boys who were learning violin and piano. We still continue! :) I sing a song in praise of parmasivan - engu naan selven ayyaa!
You are invited for the party this Dec! :lol:
ahaa neenga TN politician ah irunthiruka venum :lol2:Quote:
Originally Posted by rajraj
ahaa ithuku thaan ivalavu build up ah :lol2:Quote:
Originally Posted by rajraj
Please buy me a return flight to USA and Five star hotel expenses :lol2:Quote:
Originally Posted by rajraj
paramasivan can be anywhere at the blink of an eye! No airline!Quote:
Originally Posted by PARAMASHIVAN
We live at the foot of a hill. It is not kailas! Still livable! :lol:
Suja, glad to see your post.
Yes, you can drain the jack fruit slices, cut them and
add when you are boiling the milk.
Boil the sago and wash it in running water.
Then your payasam will not be very thick.
Thanks Suja,
Uncle the only kurai I have is that I do not have a sweet voice. I do sing.
Waiting for your singing clip.
Mamai is a very lucky person.
Take care, Kugan98
The much awaited butter murukku.
I hope you are happy Gulabi.
Kugan98
BUTTER MURUKKU
Ingredients:
1 kg rice
350 grms roasted channa dal (pottu kadalai)
60 grms butter
1 tbs cumin seeds
Salt to taste
Boiled cooled water water
Oil to fry.
Method:
Soak the rice for 4 hours.
Drain dry a little and make it into powder
Dry roast the flour a little, sieve and keep aside.
Dry grind the roasted channa dal.
Sieve and mix with the rice flour.
Add in the cumin seeds, butter, salt and enough water.
Make it into a plaiable dough. Like chapathi flour.
Heat the oil in a wok. Use a one star disc of your achu.
Fill the murukku ural. Now press the dough directly into the oil.
The murukku will break off into about 2 inches in length on its own.
That is the correct patham for the dough.
Fry till cooked and remove it to a kitchen roll paper.
Let it cool well before storing in a tin.
This type of butter murukku will melt in your mouth.
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[tscii]Here is the kai murukku.
Another of your recipe onion rings is coming soon.
Kugan98
KAI MURUKKU
Ingredients:
3 cups rice flour
¼ cup roasted urad dal flour
½ cup butter
1 ½ tbs oil (heated)
1 tbs cumin seeds
1 tbs sesame seeds
A pinch of asafoetida powder
Salt to taste
Enough water
Oil for deep frying
Method:
Mix the flours, salt, asafoetida powder, cumin seeds and sesame seeds well. Rub the butter in using tips of your fingers to incorporate the fat well. Add in the heated oil, mix well.
Add water to the above gradually and knead to a soft dough. Cover with a lid, not allowing the air to dry the dough.
Spread a clean cloth on the counter .
Take a small ball of the dough in your palm. Grease the tips of your fingers with oil. Roll the dough between your fingers to a small rope. Fixing one end of the rope as the starting point, twist simultaneously like a chain. Turn your hand in a circular motion, dropping the twisted rope on the sheet. Go two or three rounds thus. Seal the other edge to the chain.
Repeat with few more.
Heat oil in a pan. When the oil is very hot, but not nearly smoking, drop gently the prepared murukkus into the oil. Drop as many as the oil will hold, yet the murukkus can move freely in the oil and cook.
Deep fry until the murukkus are golden brown. Remove from oil and drain in a colander.
Cool well before storing.
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Aarthii, you too missing for sometime.
Is every thing alright?
I will post the mock chicken pop corn soon.
Thanks, Kugan98
[tscii]Aarthii, got your message. Take care.
Here is the recipe:
MOCK POP CORN CHICKEN
Ingredients:
(A)
1 cup soaked boiled soya chunks
½ cup of tinned button mushrooms
2 pips garlic
½ inch ginger piece
½ tsp black pepper powder
2 small shallots
1 tbs green chillies
¼ tsp cumin powder.
Salt to taste
(B)
2 tbs all purpose flour
2 tbs corn flour
2 cups of bread crumbs
1 cup thick milk
Oil for frying
Method:
Use a grinder and grind all the ingredients in (A)
Do not use water.
The mixture will not be very fine.
Now add in the ingredients in (B)
Use your hand and mix it well. (penanchi)
Add little more flour if needed, also sprinkle little
water if needed.
See that it can be made into small balls.
The size of big marbles.
Now heat the oil in a non stick pan.
Dip the balls into the milk, remove and roll it in the bread crumbs.
Do this twice. Do it one at a time, do not soak the balls in the milk.
Deep fry in oil, till they are golden in colour.
Remove and serve with chillie or tomato sauce.
Good as a starter for a party.
NOTE: NON VEGETARIANS can use minced chicken and do it this way.
Also they can dip the balls in beaten egg and roll it in bread crumbs.
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Hi , I have been a silent reader all these times.
In fact i become a cook after reading and trying some of the posting in this site.
Special thanks to Kugan and team.
Rdgs
K, MOCK POP CORN CHICKEN sema temptingaa irukku... kandippa senju paarka poren...