U r absolutely right kuganka.Quote:
Originally Posted by kugan98
Thanks for the thayir kulambu recipe with a photo.
Waiting for the veg burger and spaghetti recipes.Thanks in advance.
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U r absolutely right kuganka.Quote:
Originally Posted by kugan98
Thanks for the thayir kulambu recipe with a photo.
Waiting for the veg burger and spaghetti recipes.Thanks in advance.
Thanks for the nice recipes suvaika.Quote:
Originally Posted by suvai
Pomegrante add panrathu really nice idea suvaika.inge ellam chat itemsla curd add panni iruntha definite athula pomegranteum irukum.
Will try it out soon suvaika.
Dev, I am posting a picture of drumstick leaves tayir kulambu.
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Present madam(s) 4 -5 pages serthu padichutten. Thanks
[tscii]Our children love this coleslaw which they serve in K.F.C
I used to make for them often before.
After becoming vegetarians I stopped making as there
is egg white in the mayonnaise.
Now I found out that they have vegetarian mayonnaise,
without egg white. o.K I made it for them today.
Thanks. Kugan98
COLESLAW
Ingredients:
4 cups finely sliced cabbage
¼ cup finely sliced carrots
1 tbs minced onions
1 tsp sugar
¼ tsp salt
2 tbs of milk
¼ cup of mayonnaise
2 tbs of butter milk
1 tbs of tarragon vinegar or white vinegar
1 tbs of lemon juice
Method:
Put the cabbage and carrot mixture into a large bowl.
Add in the minced onions. Keep aside.
Mix all the other ingredients into a food processor.
Process until smooth.
Pour over the cabbage mixture and mix thoroughly.
Cover bowl and refrigerate for several hours
before serving.
Can be used as a sandwich filling also
P.S I got this recipe from a K.F.C manager.
Shh, not so loud.
Note: tarragon vinegar is a blend of malt and vinegar.
Flavoured with tarragon flavouring.
The Colesaw:
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The Vegetarian Mayonnaise:
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Thanks Sudha, register is marked. :lol:
Its good to see your post once in a way.
I know you are a very busy person.
You are really very appreciated in this thread.
Thanks. Kugan98
Aarthii, thanks for your nice post.
Try this coleslaw first.
I will soon post the other two recipes.
Thanks. Kugan98
Hi K, naan eppovum busy ellam illeenga.
Appappo busy. Unga kooda ellam inga
pesi, share panradhu gives me a great feeling.
Aha naanum nalla samaikirennu oru good feel, ellam unga dhayavule.
[quote="Aarthii"]:lol: pasangala saapaatu ramannu solreengala!!!...paarthunga...NOV adikka vanthida poraar...:)Quote:
Originally Posted by dev
K, thanks for the drunstic leaves thayir kuzhambu pic... senju paarthiduren seekirame...:)
Sudhaka, :)
K, I have a recipe for vegeratian mayyonise... I've not tried it yet... if u want I can post the recipe...
post pannunga... :PQuote:
Originally Posted by dev
Eggless mayonnaise
Milk powder-5 tbsp, mustard pwd - 1/2 tsp, salt - 1/2 tsp, pepper powder - 1/2 tsp, cold water - 1/4 cup, vinegar( white) - 2 tbsp, olive oil - 10 tbsp or salad oil ( like sunflower oil etc).
Method:
Take the milk pwd, mustard pwd, salt, pepper pwd together in a bowl & beat it well. Now add the water & mix well till everything is well blended. Add the olive oil ,little by little, blending vigourously all the while . Now add the vinegar & keep stirring till the vinegar is well incorporated in the mixture. Keep it in the fridge for half an hour & it will thicken up like those commercially sold ones!
Recipe source : Mrs Aparna Venkatesh on 'Mangayar choice' Sun tv samayal.
I took this recipe from this blog paatienveetusamayal
ahaaaa...eggless mayo va? a w e s o m e.....i dont think we get it here but thanks dev for the recipe.;-) & thanks nga kugan for the coleslaw recipe....:-)
hello nga sudha /madhu & nm...:-)
selvi....i am amazed that u r going to prepare the 3 new items (i last posted) for yr guests....hope they like it......;-) let us know how it goes......sareengala?.
kugan/dev/aarthi......try out the recipes & let me know too if it scores with u all or not ;-)
kugan nga what is kuih keria? nov ngov said its made with sakarai valli kizhangu.....do they add egg to it? do they deep fry it? tell me no & no plz :mrgreen: :mrgreen:
Dev, thanks for the recipe for vegetarian mayonnaise.
Surely I will try and see how it turns out.
Thanks. Kugan98
Note: Did you receive my pm?
Suvai nga let me too try your recipes and give you the feed back.
To day I will be doing the ada for Dev.
So maybe I will try it tomorrow.
Thanks. Kugan98
Suvai nga NOV anneh nalla thaan ungga kita kathai solluraru.
Keria is a very simple kuih.
Just like our doughnut, or you can say its our Malaysian
doughnut.
NOV anneh ithu maathiri ellam kaalaiyil saapittu
udambai keduthukaathirgal :(
Suvai nga itho unggalukku recipe varuthu.
Its from my old file.
Thanks. Kugan98
kugan nga good morning to u...:-)
take yr time nga in trying out the recipes...;-)
pasanga ellaam school ku kilambiyaacha?
thank u kugan nga....for the sarkarai valli kizhangu doughnut recipe....nov ipadi thaan ethaavathu puthusu puthusaaa name drop pannuvaar...udaney naan onga kita recipe ketudaren.... :mrgreen: :mrgreen:
[tscii]
KUIH KERIA
Ingredients
1) 600 gm sweet potatoes – boil and mash
2) 1 cup of plain flour
3) A pinch of salt
For Coating:
2 cups of sugar
½ cups of plain water
oil for deep frying
Method:
Boil sweet potatoes until soft than put in a pinch of salt and mash the potatoes.
Put in plain flour bit by bit, add in salt and kneads ingredients until well mixed.
Scoop 2 tablespoon and roll on your palm to make a small ball.
Shape it like a methu vadai
Heat a wok with oil for deep frying .
Fry the vadai shaped donuts till golden in colour.
Drain and put a side.
FOR COATING:
1) Heat frying pan , add in water and sugar.
2) Cook until sugar dissolved and transform to white colour.
3) Di p in all the sweet potato donuts at one go and coat it well until all covered with white sugar.
4) Wait till cold then serve.
Note:
if your fingers are sticky while shaping out sweet potato donuts, you can dust your palm with little flour to avoid stickiness.
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kugan nga...thank u for posting the recipe so fast........ :thumbsup:
kugan,
thanks for kuih keria, it looks interesting. coz of deep frying i have to think. i will try once.
today morning i made ur noodles for the kids box. they are very happy. they said their special thanks to u.
selvi
suvai,
ur cauliflower is ready in our house. i tasted it . simply superb. so easy to make. i made for lunch. i can't wait till that. so i had for my breakfast with oats. so tassssssssssssty.
thanks suvai
suvai,
ur salad is for night. i will give u the feedback.
dhal is getting ready. but evening i can give u feedback.
suvai post ur simple receipes.
selvi
kugan,
waiting for ur ada receipe. i know it is very tedious. my friend used to make here. she prepares with banana leaf.
selvi
Selviem, I am glad your sons liked the noodles.
Selviem no harm in trying once, the kuih keria.
Its just like the donuts.
Oh Suvai's menu in your house to day. Asathungga.
Thanks Selviem. Kugan98
[tscii]Yesterday's dinner.
VEGETARIAN SPAGHETTI BOLOGNAISE
Ingredients:
100 grms spaghetti
1 cup mixed vegetables beans , peas, carrots corns
½ cup cubed capsicum
¼ cup spring onions cut
1 cup grated cheese
2 firm tofu crumbled ( seasoned with ginger garlic paste and pepper powder)
3 pips garlic chopped
2 tsp red chillie powder
2 tsp sugar
6 tbs tomato sauce
3 tbs chillie sauce
400 grms tomatoes cut into pieces
10 button mushroom sliced
Little pepper powder
Salt to taste
2 tbs butter
Method:
For Spaghetti:
Boil water in a pan, add 1 tbs of oil, ½ tbs salt and add spaghetti.
Cook till done, strain and keep aside.
For The Sauce:
Take 300 ml water in a pot, add in the cut tomatoes.
Add in the chopped garlic, 2 tsp of sugar, 1 tsp salt
and the 2 tsp of red chillie powder. Cook for 10 minutes.
Cool , and blend them in a mixie.
Then strain the mixture in a strainer. The gravy should be quite thick.
In a wok, add in 2 tbs of butter , add in the mixed veges and cubed capsicums. Sauté well, add in the crumbled tofu , spring onions,
Sliced mushroom, chillie sauce, tomato sauce, pepper powder
Mix well, add in the sauce and cook for about 10 minutes.
Taste for salt and remove.
To Assemble:
Spread the spaghetti in a oven proof plate.
Pour the sauce over the spaghetti, sprinkle grated cheese.
Grill or put in the oven till the cheese melts a little.
Serve hot.
Note: The crumbled tofu gives the resembles of minced meat.
We can make vegetable balls, fry them and serve along with
the spaghetti.
The Spaghetti Sauce:
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The Assembled Spaghetti:
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Dev and Selviem I have given the authentic way of preparing the ada. I have also given the short cut how I make.
Or you can buy the ready made in the shop.
ADA
Ingredients:
For Ada:
250 grms raw rice soaked drained and ground into fine powder.
Few banana leaves
Method:
Add water slowly and mix the rice powder to get the right
consistency. The batter should be smooth and thin, but thick enough to coat the back of a spoon.
Rinse the banana leaves and and toast over the stove for few seconds,
they become pliable.
Smear little ghee on each piece of leaf, and spread on a thin layer of rice batter. Roll the leaves into cylinders and tie with a string.
Bring water to a boil in a heavy saucepan, when the water starts boiling,
Add the rolled up leaf, reduce the heat and cook for about 10 minutes.
Remove from the water and drain, open the leaves and let it cool.
When it has cooled peel off the ada and cut into thin flakes.
approximately one- sixteenth of an inch in length and width.
You can dry them and keep for later use.
Note: This is how my grand ma makes. The banana leaves will give a good aroma.
I usually pour the flour into a greased tray and steam it
The Steamed Ada:
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[tscii]Here is the ada pradhaman
ADA PRADHAMAN
Ingredients:
200 grms ready made ada
2 scrapped coconuts
500 grms jaggery
½ cup ghee
¼ cup rasinis
¼ cup cashew nuts
4 cardamoms made into powder
Method:
Extract ½ cup of thick 1 st coconut milk.
Next extract 3 cups of 2nd coconut milk.
Fry the cashew nuts and raisins in ghee, keep aside.
Melt the jaggery in ½ cup of water, keep aside.
In a pot add the second coconut milk, add in the ada.
Simmer for about 15 minutes till the adas are cooked.
Keep stirring, add in the jaggery and continue stirring.
Add in the ghee, the raisins and cashew nuts.
Simmer for another 2 minutes, add in the first milk.
Add also the cardamom powder. Mix well and serve.
You can serve it hot or cold.
The payasam looks very thick in the picture because I removed the liquid so as to show the ada.
Ada Pradhaman:
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yes sure will try kuganka.Pannama vida poratha illa.Quote:
Originally Posted by kugan98
Kuganka,am having one doubt,can we use the spaghetti sauce for penne as well as other pastas?Will it be good.
Beacoz ,kuganka,everytime when i makes penne,my husband used to tell me that the pasta shud be immersed or else served along with a sauce.
On seeing the picture of ur spaghetti dish ,i suddenly remembered his words.Can u plz tell me kuganka.
Thanks for the Ada pradhamam recipe.
I thought we can buy Ada only frm my kerala stores,or else frm super markets.
Idhu ellam kooda veetlava prepare pannalama? :o
[quote="dev"][quote="Aarthii"]Dev,nov anna,pakkama vittalum ,neenga vida matteenga pola irukuthey. :(Quote:
Originally Posted by dev
anyways he will forgive this younger sister. :)(Hopefully Nov Anna)
Dev,Thanks for the eggless mayonisse recipe.I like mayonisse very much.
My Best friend told me that it has more calories in it,athula irunthu am avoiding it.
But homemade one is always different .Lemme try out ur recipe.
Yes sure suvaika.Quote:
Originally Posted by suvai
am planning to try ur cauliflower recipe by tomorrow.Will give u the feedback soon.
Kugan,
How are you? Pongal ellam nalla poocha? I wanted to know if you have the recipe for Kushboo idili. I tried a recipe from the net and didn't turn out well. If you have the recipe can you please post it. Thanks.
Suja
k, I did receive the pm... seekiram reply pannuren... sry... net access rombe neram kidaikuradhu illai...:( Thanks a ton for the ada recipe... Appadiye paal ada pradhaman recipe irundhaal koduthidunga pls... I tried some store bought ada but din't like it... I'm sure the authentic one will taste best & have a great texture...will try once the pongal sweets are over...:)
Suvai, kandippa try pannitu solren... mayo senju paarunga... the blog owner says it tastes just like store bought ones...& u can even used powdered mustard if u don't have ready ones...
Aarthii, I stopped mayo during pregnancy as it contains raw egg... aprom vegetarian mayo use pannitu irundhen... ippo ellam stopped...
Selvi, enjoy Suvai's dishes...:)
Suja, thanks for you nice post.
Suja I have not made the kushboo idli.
I feel very bad, since I am not able to give you the recipe.
Anyway I called my aunty and see told me that
the measurement is just like our idli. 4 to 1.
Also they soak 2 tbs of sago with the rice + 1 tsp methi seeds.
Grind it well and ferment. The next day add 1 tsp of cooking soda
to the batter. You have to make the idli kundu kundu.
That means your batter has to be a bit thick.
You will get soft idlis.
I have not tried it myself.
I am very sorry. Thanks. Kugan98