Kugan's Kitchen Part 5

" kugan: Is that vaazhathaNdu thuvayal or vaazhathaNdu hummus"


Uncle :roll: athu thaan aunty unggalai kitchenla irrunthu
ban pannitaangga :lol:


Tuvayal thaan uncle.
Thanks, Kugan98

ding dong.....whos there?? ohhh our kugan's gang.......sidela methu va pushing kugan/dev/selvi/sudha/aarthi/suja/madhu/nm ellaarum domino reaction pola....galla galla nu valaiyal kulungaraamaathri sirikira satham....athai ketka thaan antha push :mrgreen: :mrgreen: :mrgreen:

kugan ngo......super vaazhai thandu recipes....i have never heard of thogayal....yr pakoda picture paathitu apadiye eduthu saapidanum pola iruku......i only wish i could get vaazhai thandu here to make these specialities....

ahhaaaa......ongaluku nov ngov kodutha vaazhai thandaaa?....nothing like fresh garden vegetables......just the thought is making me hungry..
.
nov ngov.... :noteeth: neenga ipadi damaal damaal nu rasam recipes pottu thalliteenga.....i am so fond of rasam......ipadi enaku time kammiya irukara samayathiley ivolo recipes pottuteenga ....hmmm para vaailai ......epo time kidaikutho...apo try pannidaren....;-)

dev.....yr nellikai pickle seems simple & not much oil.....ingey enaku easya kidaikaatha vishayam ellaam panni.......naakai oora vaikareenga :noteeth: :noteeth: sari sari en peraiyum sollidunga when u eat it ;-)

suja....:-) i miss coming to the hub in general...& a few of my fav forums....especially our kugan's mrs mano food thread & pp.........:-(
But whenever i visit...i never fail to drop a line or two.. :mrgreen:

kugan nga....here is another recipe that might send u ruffling thru your pages ....have u ever heard of....kaya poori or vadai......not sure if this is sweet? poori sounds like it cld be sweet...but vadai sounds salty...sorry i am confused & confusing u too ... :mrgreen: :mrgreen: :mrgreen:
By the time i visit again...i am sure u wld have posted the recipe.....;-)

till then....continue to smile & present fabulous recipes.... :clap:

Suvai, thanks for your long sweet post.

Konja neerathil enn thalai sutri vittathu.

Suvai here in our language kaya means, a jam made with coconut milk , eggs and sugar.

I know you will not ask for such recipes.
Odaney, one call to my aunt.
She was fast asleep in India, she woke up and said
kaya means valakkai, she is asking for valakkai vadai. :roll:
In Malayalam kaya means valakkai.


Suvai, ennai ippadi suttrala vittutinggale :lol:
I have posted the recipe for valakkai vadai.
I will post the link soon.

Thanks and take care, Kugan98


Here is the link:

http://forumhub.mayyam.com/hub/viewt...044940#2044940

adaaa raamaa onga aunt ah ezhupi keteengala....saamiyo saaami......
ooops sorry aunty....!!!

kugan nga....thanks for letting me know what is kaya......but i dont think it is with vazhakai that it was made of.......i will also find out more about it & let u know sareengalaa...or maybe its known as kaaya not sure...
:mrgreen: marubadoyum thalaiya sutha vidarenaa????? :noteeth: :noteeth:

Friends, can anyone tell me what is kaaya puri,
or kaaya vadai? NOV anneh?
Thanks, Kugan98

kugan nga....sorry.....i think i saw it on some recipe site......i shld have written it down....anyways..

namma dev...oru suthu suthiti vara poraanga with paarunga recipe yoda...:mrgreen:

..i am sure nov ngov will present it with a picture :mrgreen:

It is going to be like searching for a needle in a hay stack....but i will try to locate it again....sareeengala....so dont worry!!

WISHING ALL MY MALAYALEE FRIENDS

A VERY HAPPY ONAM


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Special wishes to Sonu
Kugan98

Quote:

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Originally Posted by kugan98

Friends, can anyone tell me what is kaaya puri,

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Could it be Kaayaa puri, puri that never becomes dry? :lol:
May be, it is soaked in so much oil it never dries! :)

Hi Kugan akka & co :)

Happy Onam to all! Kugan, your vazhaipoo recipes sound great!

Do you have a recipe for the super-crisp, restaurant-type dosai?

Friends, have been very tired, lack of sleep.
Busy with the "kumbabishekam in our town.

Today cooked little Kerala food for Onam.
I will post all recipes and requests tomorrow.

Thanks, take care Kugan98

Dear Friends, all Kugan's Kitchen's friends are invited to Kugan's house tomorrow for lunch.
The occasion is our dear moderator cum brother's birthday.


WISHING OUR DEAR ANNEH A VERY HAPPY BIRTHDAY

May the lord bless you with very good health,
wealth and lots and lots of happiness.


The Birthday Cake:


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The Lunch:


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sema saapdu Kugan ka

enaku ippa molga paathelE konjum :shaking:

[tscii]

WISHING MY DEAR BROTHERS NOV, P.S TAMBY, AND THIRU
AND ALL OTHER BROTHERS WHO VISIT THE THREAD
A VERY HAPPY RAKSH BANDHAN


THE AUSPICIOUS RAKHI THREAD


As Rakhi signifies the various phases of protection from evil forces, as a mark of this, the sister ties Rakhi string to her brother’s hand. The Raksha Bandhan thread is tied on the right wrist of brothers who in return take a pledge to protect their sisters from all evils. This Rakhi thread bindsbrothers and sisters into a bond of affection and care for each other.


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SWEETS FOR MY BROTHERS:


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Quote:

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Originally Posted by kugan98

WISHING MY DEAR BROTHERS NOV, P.S TAMBY, AND THIRU
A VERY HAPPY RAKSH BANDHAN


THE AUSPICIOUS RAKHI THREAD


As Rakhi signifies the various phases of protection from evil forces, as a mark of this, the sister ties Rakhi string to her brother’s hand. The Raksha Bandhan thread is tied on the right wrist of brothers who in return take a pledge to protect their sisters from all evils. This Rakhi thread bindsbrothers and sisters into a bond of affection and care for each other.

---

:ty: kugan ka :ty:

[tscii]P.S Tamby, here is the vindaloo recipe for you.


VEGETABLE VINDALOO

Ingredients:

To Grind to Paste:
1 big onion chopped
3 pips garlic sliced
1 tbs ginger chopped
1 tsp cumin seeds
1 tsp pepper corns
2 cardamom pods
1 small cinnamon stick
1 tsp mustard seeds
½ tsp fenugreek seeds
2 tbs vinegar
1 tsp brown sugar
10 dry red chillies, cut and soaked. ( more if you like hot)

To lightly steam:
1 cup cauliflower florets
½ cup carrots sliced
½ cup beans cut
½ cup button mushrooms quartered
1 small zucchini sliced
Little capsicum cut into squares


1 onion sliced thick
1 tomato chopped
3 tbs oil
Salt to taste

Method:
Heat a wok with the oil.
Add in the onions and sauté well.
Now add in the tomato and cook till mushy.
Add in the ground paste and sauté well,
till the masala is well cooked and oil seperates.

Add in the steamed vegetables, add enough salt.
Stir well and cook for a minute.
Remove and serve.
I made it a bit dry, because of the veges.


NOTE: You can cook the paste and keep.
Add in chicken pieces if you want chicken vindaloo
Add in water, after adding the chicken pieces.


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[tscii]Dear Lakme, thank you very much for your post.
Here is the recipe that you wanted.
Kugan98



CRISPY DOSA HOTEL STYLE

Ingredients:

1 cup raw rice
1/3 cup whole urad dal
½ tsp fenugreek seeds
½ cup aval (poha)
Salt to taste

Method:

Wash and soak the rice, urad dal and funugreek in a bowl.
Soak them for about 6 hours.
Use the water in which the rice was soaked for grinding

Soak the aval for 15 minutes before grinding.
Now in a grinder add all the above ingredients.
Grind to a smooth paste for the dosai to come out thin and crispy.
The consistency should be like a dosai batter, pouring consistency.
Do not add water after the fermentation.
Add in the salt, beat well with your hand, and let it ferment,
for about 5 to 8 hours.

Heat a dosai kal on medium heat.
Apply little oil with a cloth or kitchen paper towel.
When the dosai kal gets hot, pour a ladle full of the
Dosai batter in the middle of the kal.
Spread it into a circle with the back of your ladle.
Cook covered for a minute if desired.

When the edges of the dosai start to turn light brown,
Carefully flip it over and cook on the other side for a minute.
Remove and serve with any chutney of your choice.


NOTE: My aunty says that if you add 1 tsp of sugar
while grinding, OR add 2 tsp of soaked toor dal,
while grinding the batter, you will get golden brown dosa.
The type of rice we use too plays an important part
in the dosai.

Note: I normally do not flip the thin dosai.


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Quote:

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Originally Posted by NOV

Quote:

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Kalyana Rasam

Cooked Thoor Dhal - 1 cup
Tamarind - marble sized amount in water
Tomato - 2 or 3
Asofoetida - a pinch
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Coriander - to garnish

For the powder:
Channa Dhal - 1/2 cup
Dhaniya (Coriander)- 1 cup
Dry Red Chilly - 2 or 3
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafetida - a pinch

Fry the channa dhal, dhaniya and chilly without adding any oil and powder well. Fry the pepper and cumin in ghee and powder well. Boil 1-1/2 cups tamarind juice along with the chopped tomatoes and turmeric powder. Add asofoetida and 2 - 3 tsp of the prepared powder. After it boils well, add the cooked thoor dhal and dilute by adding up to 6 cups of water. Once it starts to foam, garnish with fried mustard. Remove from fire / heat and add 1/2 to 1 tsp pepper - cumin powder and mix well. Garnish with chopped coriander.

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This is Kalyana Rasam:

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Super vindaloo... :)

For crispy dosa, we should NOT cook the dosa on both sides... It should be cooked on medium flame on ONE SIDE ONLY... appo thaan dosai will be crisp and it will stay crisp for long time... if we cook on both sides, it'll lose the crispiness soon... This I learnt from my experience making crisp dosai for my little one... she calls it appala dosai..:lol:

dev - i have never cooked thosai both sides - mom had never done it too. I only got to know that you can cook it both sides when i got married :lol: :lol: my husband likes it cooked both sides with a bit of nallannai :D
enakku athe style thaan - cook it covered - thosai will be spongy and yummy :).

cook it longer, uncovered and add ghee and sugar plus thosai podi.. yummy appala thosai :lol: ... :D

:ty: Mrs Mano & K
Those recipes are NOT mine but was distributed in a yahoogroup that I belong. I have credited ISKCON for all the recipes.
unga rendu pEr alavukku illainaalum, konjam samayal theriyum. :devil:

:ty: very much K for your wishes. birthday annikku vegetarian spreadaa? :P

Quote:

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Originally Posted by NM

dev - i have never cooked thosai both sides - mom had never done it too. I only got to know that you can cook it both sides when i got married :lol: :lol: my husband likes it cooked both sides with a bit of nallannai :D
enakku athe style thaan - cook it covered - thosai will be spongy and yummy :).

cook it longer, uncovered and add ghee and sugar plus thosai podi.. yummy appala thosai :lol: ... :D

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we usuall cook it on both sides-uncovered.
For oothappam, we cook it on one side- Covered
Crisp dosai- Cook it on one side-uncovered on low-med flame.

Idhu thaan enga Ishtyle of cooking dosai...:lol:

..

Here, veettu thosai is cooked both sides.
ooththappam too.

If you want soft fluffy thosais (my fav), then you cook one side only. not neccessary to cover these days of gas stoves.

Crispy thosais are called paper thosai - yes its cooked one side only, but after pouring and spreading, a layer is removed with the ladle, leaving behind a very crunchy thosai.

K, kerala style potato stew(aka ishtu) recipe irundhaal post pannunga...

Kugan, dosai parrkave super-a irukku! I will try and let you know.Thanks a lot!

Friends, thanks a lot on the tips of dosai making.

I usually flip the dosai, only for oothappams, ghee dosai and thick dosais.
You make the thick dosai, pour a kurma, (I will post the recipe)
let it soak a bit then you eat it. Rusio rusi.


As for paper dosai, I think its a waste of batter.
I only make it when friends request.


Dev, usually experts like you need not flip the dosai.
It is for beginners, when they spread the dosai batter,
at times it will not be even. At some places the batter
will be more. So when the dosai starts to brown, you
have no choice but to flip it over to cook the uncooked part.


Lakme, try the dosai and let me know.


Thanks friends, kugan98

Dev, one trail panni paarunggo.
Spread the dosai very thinly on the dosai kal.
Pour little oil or ghee on the dosai.
When you see the circles in the dosai browning,
Flip it over and cook for another minute.
Remove, sprinkle little sugar, fold the dosai and serve.
The dosai will be soo crispy and crunchy.
Give it a try.

This is the famous ghee dosai in our house,
which our guests will request, after a dinner.


The Ghee Dosai Before Fliping:


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[tscii]Dev, there are many ways to cook this potato ishtu.
What I have given is the authentic way.
I got this recipe from my friend, while in Kerala.

Dev, some other way is, they add tomatoes, carrots.
They also temper with all the spices, cardamoms, bay leaves, star anise, cinnamon sticks and cloves.

So choose which ever you like Dev.

KERALA POTATO ISHTU

Ingredients:

2 potatoes, boiled skinned and cubed
3 cubes of the boiled potato, mash it fine
1 big yellow sweet onion sliced
3 green chillies slit and cut across
½ inch ginger sliced fine
3 pips garlic sliced fine (optional)
2 cups of thin coconut milk
½ cup of thick coconut milk
1 sprig of curry leaves
1 tsp of oil
1 tsp of coconut oil
Salt to taste.

Method:
Pour the oil in a pot.
Add in the onions, green chillies, ginger and the garlic.
Sauté them, do not allow the onions to change colour.
Add in the potatoes, mashed potatoes and the
second coconut milk.
Let it come to a slow simmer.
Add in the salt, mix well.
Now add in the first milk, let it boil for a second.
Remove, add in the curry leaves and the spoon of coconut oil

The Things:


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The Potato Ishtu:

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This is how a paper dosai looks:

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What I do with the scrapped batter is, I will pat it on the dosai kal, pour little oil around and cook it on both sides.
Then I will cut it into pieces and do dosai upma

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Friends, I am having a stiff neck.
Very painful, also preparing for my niece,
who is going to US on the 28th.

Hope to drop in when time permits.
Thanks, Kugan98

Thank you all for the suggestions and photos. Kugan, I hope my dosais turn out like yours!
I will let you all know after making them over the weekend.

Dear K,
Take care of your health. Will be praying for you.


Suja

Kugan, do take care of yourself. Bon voyage to your niece.

Take care Dear K.
Good health is the greatest wealth.

We have invited a large group of Malaysians tomorrow night for a vegetarian dinner........ :roll: :shaking:
Keeping my fingers crossed all will go well......

Kugan ..
Take care of ur health.. :)

K, take care... I'll try the sugar-ghee dosai soon...:)

Kugan akka

Take care, nalla suduthani othanam pannununga unga kazhuthuku, ellam saritaiyudum.

Too much stress and too long infront of PC causes such issues, try and avoid these you would be fine
!

Kugan, take care of your health.
Thanks for all the nice recipes.
I am sure you have made many homes a happy home with your recipes. Many young wives a better cook.
So take care and come back soon.

Thanks for the concern, Nm, Dev, Suja, Lakme, Thiru Tamby, P.S Tamby and Gulabjamun.

I am following P.S Tamby's advice.
I simply hate the neck collar.

Thanks, and take care, Kugan98