Hi Kugan!!!
Will keep your family member in my prayers.
take care
suvai
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Hi Kugan!!!
Will keep your family member in my prayers.
take care
suvai
I am sorry to hear abt it K. Our prayers are with you.Quote:
Originally Posted by kugan98
Kugan, we will keep ur family members in our prayers!!!..take care...
Kugan, thanks a lot for the lemongrass recipes... I will try it & let u know the outcome...
Kugan, sorry to hear abt that... Take care...
Hi Kugan, hope things are better at ur end now...
I made asoka halwa yday & it was very tasty...unlike other halwas, it was quite easy to make...thanks a lot for the recipe...
Traditional Pasta: :slurp:
This is nothing but macaroni in traditional taste...
Ingredients:
Pasta
Mustard seeds
Asafoetida
Urad dal - 1 spoon
Red chillies - 5
grated cocunut
salt
water
oil
Method:
Take a bowl, add 1 spoon oil, water, 1/2 spoon salt, and pasta. Let it cook. Remove from fire after ensuring tht it is cooked well.
Take a pan, add 4 spoon of oil, add mustard seeds, let it splutter, add urad dal, after it turns red, cut the red chillies and put in the pan.
Add the cooked pasta into it, then, 1 spoon salt, asafoetida and mix well for 2 mins, now add grated cocunut and sauté for another 2 mins.
Remove from fire and enjoy with chutney. Easy to cook.
Preparation time: 10 mins
Friends, we lost the most precious person in our life on the 24th of this month. We are trying to cope with life, as many of us are shattered by his departure. He was such a loving soul.
We pray for his soul to rest in peace.
We mourn for 30 days. It will take some time for me to come back.
Thanks for keeping the thread moving.
Thanks for all the prayers.
Kugan98.
Kugan, very sorry to hear this... may his soul rest in peace...:bow: take care...
:| take care kugan... May his soul RIP... :bow:Quote:
Originally Posted by kugan98
kugan,
sorry to hear this. our prayers are there for his soul to rest in peace. we will take care of the thread.
take care
selvi
Kugan,
Deepest condolences to you & to your loved ones...during this difficult period.
Prayers for the departed to rest in peace.
take care
s
It is not clear as to who left you all to be in lotus feet of Lord but the person must be very very dear to you.Quote:
Originally Posted by kugan98
My deepest sympathies are with you.
May God give you all strength to bear such a lloss.
With love and prayers
Mama
Heartfelt condolences K. May God be with you during your sorrow.
Deepest condolences to u and ur family.
May his soul rest in peace. :bow:
Kugan,
My heartfelt condolences to the dismiss of ur senior member of the family.
Take care and be strong.
Superspiczy
hi friends,
coz of mourning kugan cannot share receipes with us. Why cant we people share our receipes in this thread. I dont want this thread to be still. So please come forward to share the receipes whatever u know. So that this thread will be alive. Kugan will also feel happy.
thanks in advance
selvi
Hi people,
I have been keeping up with the tread. just posted my prawn briyani recipe.. do feel free to catch it..
Superspiczy
Dear Kugan
I am deeply sorry to hear the passing of your much loved senior member of the family. Please accept my heartfelt condolences to you and your family. May god give you all the strength to bear the loss.
Kind Regards
Shanthy
Poondu Vengaya Sadam!!
This is one of my fav that is very simple, delicious & easy to make. Kids & adults will like it equally!! Hope you all enjoy it too!!
Ingridients:
Cooked Rice 2 cups
Ghee - accordingly....about ( 1 & half Tblspn) ( less or more )
Chinna vengayam from Indian stores or shallots about a handful. ( Peel cut - opposite of lengthwise) .
Garlic pods - 6 to 7 (use it whole do not slice)
Salt according to taste.
Method:
In a wok.....pour the 1 & half Tblspoon of Ghee when hot add in the cut onions & whole garlic & fry till onions become slightly brown. Now add in the cooked (cooled) rice & salt...keep stiring till the rice blends well with the fried onions/garlic /ghee & salt.
( sorry no chillies in this - but its yummy trust me)
Violaaaa!!!! Poondu Vengaya Sadam Ready!!
U can eat this with urulai kizhangu roast.....
Suvai O Suvai....;-)
enjoy!!
Dear Kugan, Heartfelt condolences to u and ur family.. May God give u all strength during this difficult time.. take care
Mutton Bone Soup:
----------------
Mutton - 1/4 kg
sambar onion - 15 sliced
tomato- 3 medium size,chopped
ginger-garlic paste - 1 tblsp
salt- reqd
turmeric powder - 1/4 tsp
pepper -jeera - 1 1/2 tsp coarsely powdered
pattai (cinnamon)- 1" 2pcs
elaichi - 2 pcs
cloves - 4 pcs
saunf - 1/4 tsp
In a pressure pan, add a tsp of ghee, in that add cinnamon,cloves, elachi, saunf once it pops then add the sliced onions, saute for a minute. Now add a handful of curry leaves, pudhina, coriander leaves(altogether one handful). saute for 2 to 3 minutes. once the flavour comes then add ginger-garlic paste keep stirring so that it mix nicely with onions. Then add mutton bone pieces stir for 2 -3 minutes. Then add tomato chopped, turmeric pdr, pepper-jeera pdr, coconut milk pdr - 1 tblsp, stir nicely till the tomato should mash , then add kalani water 4 cups (kalani water is nothing but, usually we soak the cooking rice for atleast 1/2 hour, the first water we will not use, then wash the rice with some more water, that water will be the kalani water) once it comes to boils, add reqd salt. close the pressure pan and allow it to cook in the slow fire for 5 whistles. After the pressure is realsed check for salt and pepper, if needed we can add at the time of serving. This soup is very good for cold, cough , pregnant ladies and feeding mothers.
Chalna
------
This is bascially a side dish for mutton bryani.
toor dhal - 1/2 cup
mutton bones with little mutton - 1/4 kg
tamarind - small lime size soak and take the extract
sambar onion - 15 pcs
green chilly - 1
pudhina ,curry , corainder leaves - 1 handful altogether
gigner-garlic paste - 1 tblsp
tomato - 2 small
turmeric pdr - 1/4 tsp
red chilly pdr - 1 tsp
coriander pdr - 1 1/2 tsp
brinjal - 4 ,cut in lengthwise
mango - 4 slices
salt reqd
oil reqd
make a coarse paste of 1/2 tsp of saunf with 4 tblsp of coconut.
In a presuure pan, add 1 tsp of oil add onions,green chilly, mutton bone pieces, ginger garlic paste saute for 2 to 3 mins, then add pudhina leaves, tomato and saute till the tomato mashes. then add turmeric, red chilly, coriander pdr and fry for 2 minutes. Now add toor dhal and add 2 cups of water, reqd salt and cook for 2 whistles.
once the pressure is released, now add brinjal. when the brinjal is half cooked add tamarind extract, then allow it to boil after 5 minutes add mango slices and coconut paste and allow it to cook for 5 minutes.
Now for tadka in a separate kadai, add 2 tsp of oil put kaduku, urad dhal, cinnamon - 2 pcs, cloves - 2 pcs, elaichi - 2 pcs, one red chilly , when it pops up add curry leaves and transfer this in the dhal mixture. Now let it boil for 2 to 3 minutes. garnish with coriander leaves , serve it for mutton bryani.
We can also make for veg bryani without mutton pieces. This will be good combination for bryani. We can also have this for idli, dosa , idiyappam, appam.
tomorrow let me write the receipe of mutton bryani, sweet patchadi for mutton bryani.
selvi
A good friend of mine gave me this recipe. Easy to make and never fails. Please try it.
Milk and almond Burfi (Peda)
Full cream milk powder 3 cups
Thickend cream 300 ml
Condensed milk 1 tin
Cardamom 4 powdered
Almond meal 100 gr
Almond flakes optional
Mix the first three ingredients in a large microwave bowl and cook in the microwave on high for 3 min.
Add cardamom powder and stir well. Cook the mix in the microwave on high for another 4 minutes. Stir well every minute or more often if its going to overflow.
Take it out and mix the almond meal well and cook in the microwave for 2-4 minutes. Stoping and stiring as required.
It will be like a soft dough. Spread it in a greased plate and sprinkle almond flakes and lightly press.
Cool it down to room temperature and put it in the fridge for 2 hrs. You can avoid keeping in the fridge and just let it cool if prefered. Cut it into small diamond shapes or press the dough in any moulds. Enjoy.
Hi Selvi
I tried your mutton bone soup recipe. It is supper. I added two table spoons of rice and water instead of kalani water. Handy and quick recipe for working mums. Thank you.
Regards
Shanthy
hi shanthy,
thank u so much for ur feedback. As u told i use 1tsp of raw rice and 2 tsp of moong dhal for the vegetable soup as a thickening agent. This is very good for health. This will be a complete meal. Also we can make drumstick leaves soup which is good for cold,cough etc.
selvi
Hi Shanthy,
I am just checking with you.. what is Kalani water? Please advise.
Superspiczy
Hi superspicy,
kalani water- the water in which we soak our cooking rice. Especially u get nice kalani water from pooni boiled rice. Basmati u donot get kalani water.
selvi
Moongdhal veg kuruma:
---------------------
yellow split moong dhal - 1/2 cup
brinjal - 2 (small size) chopped in small pieces
potato - 1 (small size) chopped in small pieces
(also u can use either brinjal or potato or both)
tomato - 3 medium size chopped in small pieces
put all the above in the pressure pan, cook it for one whistle. once the pressure is released open the pan, slightly mix with the spoon.
In a pan add 2 tsp of oil, add pattai -2 , cloves - 4; elaichi - 1, onion - 2 (medium size , finely chopped or sliced as per our wish)fry nicely till onion cooks, then add 1/4 tsp of ginger garlic paste to it. Now add little pudhina leaves, little curry leaves and stir for some time. Transfer the dhal mixture to this pan and let it boil for 3 minutes. Now make a paste of 3 green chilly and 4 tblsp of grated coconut, 1/4 tsp of saunf . Add this paste to the dhal mixture and add reqd salt. Let it boil for 5 minutes, garnish with fresh coriander leaves. This smells too good. It goes well with Idli, dosa, appam, iddiyappam, parotta and chapathi.
Bryani Masala Powder:
--------------------
Pepper - 1 cup
jeera - 1 cup
Saunf - 1 cup
khus khus - 3/4 cup
pattai - 6" (3 pieces)
cloves - 4 tblsp
Elaichi - 40 pcs.
dry all the above ingredients in sun for one or two days and make powder in the mixie and store it in the air tight container.
Mutton Briyani:
--------------
Basmati rice - 2 cups (soak for 1/2 hour) If we use jeera rice soak for an hour.
onion - 3 big size (sliced) or
small onion - 1 1/2 cup crush it in the crusher
tomato - 3 medium size chopped
pattai - 2
cloves - 4
elaichi - 3
bay leaves - 2
oil - 3 tblsp
ghee - 2 tblsp
green chilly - 1
pudhina leaves - 15
corinader leaves - 1/2 hand ful1
ginger garlic paste - 2 1/2 tblsp
soar curd - 3 tblsp
coconut milk powder - 3 tsp
bryani masala powder - 4 tsp
red chilly pdr - 1/4 tsp
salt reqd
lime juice - juice from one small lime
In a pressure pan add oil and ghee once it is hot add all the whole garam masala(cloves, pattai, elaichi, bayleaf) once it pops up, then add the onion, fry for 2 minutes, then add ginger garlic paste, stir nicely till nice smell comes out of it, then add tomatoes fry till it mashes and oil comes out of it, now add pudhina leaves, green chilly ( donot cut , add whole green chilly), bryani masala pdr, red chilly pdr fry nicely for 2 to 3 minutes, now add mutton pieces, fry till the pieces changes its colour. Now add curd, coconut milk pdr, salt for mutton and a cup of water cover and cook for 2 to 3 whistles. This depends on the muttton, if the mutton is hard we have to cook for 3 whistles otherwise one whistle is enough.
For bryani , for basmati rice 1 cup then water is 1 3/4 cups, if it is jeera rice then the water is 2 cups.
once the pressure is released, open the pan and check the water level in the gravy according to that u have to add water. wash the rice, and add the rice in the gravy , for the above measurement in the gravy u will have 2 cups of water, so left is 1 1/2 cup water we have to add in the gravy to cook the rice. once the gravy comes to boil, check salt, if it is needed add the reqd salt , close the pan and allow it to cook for one whistle switch of the gas. Once u hear the whistle sound immediately release 75% of pressure and wait for 10 minutes. now all the pressure will be released, now open the pan add the lime juice, coriander leaves and stir carefully. Now bryani is ready to eat. Can be served with onion raitha, mutton chalna, sweet patchadi.
Variation:
=========
1. For veg bryani, follow the same method,
Difference is instead of mutton add veg like cauliflower,potato,peas,carrot, french beans . after adding veg stir and add the masalas, then immediately we can add rice and pressure cook. No need of cooking the veg separately.
2. For meal maker bryani, same as above, instead of veg add meal maker and boiled white channa. rest is same
3. For chicken bryani, after adding chicken , bryani masala pdr - 2 tblsp instead of 4 tblsp
Redchilly pdr - 1 1/2 tsp then allow the chicken to cook (once it is half done) add rice and the rest of the receipe is same.
4. without veg, mealmaker,mutton, chicken we can make plain bryani.
If the bryani powder is ready we can make bryani fast.
hi selviem,
how r u doing?
yr veg kurma sounds interesting.....will try & let u know.....tc
suvai,
thank a lot. plz try it is very tasty and it is different from sambar. This is very easy to prepare.
selvi
Hi does anybody knows how to make Kulfi? I very much want to try.
Thank you
Superspiczy
Boil milk till it is thick or add khoya to milk and make it Dosa Batter thick. Add sugar, Saffaron, Badam Pista after powdering roughly. Do not add Cardamom if you are adding Saffaron.
Pour the mix in kulfi molds andinset sticks place them in
deep freezer of your fridge.
After 45 minutes to 1 hour, your kulfi is ready
what is khoya?
hi superspicy,
khoya is made from milk, this is normally used for making sweets. boil 2 ltrs of milk keep stirring so that it should not stick the bottom of the pan. finally it will be become thick and it will be dry. after that u can use as khoya.
also this is available in all indian stores.
selvi
:roll: isnt tht kova??? :huh:
its also reffered as khoya madhu. :)