Kugan's Kitchen Part 5

Thanks NOV anna, I know you have not told that the recipes belong to you. They are ISKCON'S. Thanks anna.

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Andhra Pradesh Spicy Rasam

3 Cup water
1 small lemon size tamarind
1 medium size tomato
Sal to taste
Ghee for seasoning
1 tsp muster seeds
1 tsp fenugreek seeds
2 red chilis (halved)
a Pinch asofoetida
1 small bunch fresh coriander leaves.
Curry leaves
1 tsp turmeric powder

For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds
. 11/2 tsp Cumin seeds.
2 tsp Redgram dal
1 red chili.

Grind rasam powder with all the ingredients. Heat a little ghee and fry the mustard seeds, fenugreek seeds, asofoetida and red chilis until it splutters. Add water, tamarind and salt. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it. Allow it to boil thoroughly, for about 8 minutes. Remove from heat and offer hot.

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This is how the rasam looks, very tasty.


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[tscii]Dev, I promised to post this simple dosai kurma for you.
No spices to temper, and no kas kas or cashew nuts.
Pour it on a thick dosai, let it soak and then :2thumbsup:


SIMPLE DOSAI KURMA

Ingredients:
200 grms onion chopped
200 grms tomatoes chopped
2 tsp ginger garlic paste
2 sprigs curry leaves
1 tsp fennel seeds
4 green chillies slit and cut into 4
2 tbs curds (optional)
2 tbs ghee or oil
Salt to taste
Little coriander leaves cut

200 grms cauliflower florets
100 grms carrot cut into strips
150 grms potatoes cut into strips
100 grms beans cut into lengths

2 tsp chillie powder
3 tsp coriander powder
½ tsp turmeric powder

To Grind Fine:
4 tbs grated coconut
4 green chillies
1 tsp fennel seeds

Method:
Heat a pot with the ghee.
Add in the fennel seeds, curry leaves.
Let it splutter, add in the ginger garlic paste.
Sauté well, add in the chopped onions.
Let it brown a bit add in the chopped tomatoes.
Cook till the tomatoes turen mushy.

Add in the vegetables and the cut green chillies.
Sauté well for a minute, add in all the spice powders.
Stir well and cook for a minute.
Now add enough salt and 1 ½ cups of water.
Cook for about 5 to 7 minutes.

Add in the ground paste, with the curds, mix well and cook again.
The kurma should be semi thick.
Remove and garnish with cut coriander leaves.
Serve with dosai, idli or roti.


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The Thick Dosai:


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K, Kurma recipe looks very easy... senju paarthiduren... :)

Hope you get better soon... oil/iodex potu massage pannunga... seekiram sari aagidum...:)

Thanks Dev for your post and concern.
Will be leaving to the airport in the evening.

Will come back and post few recipes.
It looks like all our friends are on holiday.

Aarthii, is not feeling well.
Anyway thanks Dev for keeping me company.

Thanks and take care, Kugan98

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vanakammmmmmmm kugan ngaaaa...:-)

sorry to read about yr stiff neck.....sincerely hope that u will get better soon......an ayurvedic massage or an aromatherapy will do good for you.....or veetileye nallenannai pottu neevi vidunga....then u give a hot pack on it....hopefully u will get a good relief.....feel better soon.

saw yr rasams & simple kurma......i wld love to give the kurma a try....;-) & will give u a feed back on it.....intha weekend konjam breathing time...athaan paathirathai thatta vanthiten kugan kitchen ku.... :mrgreen: wish there was an icon....of one banging the plate or one with a spatula in the hand....:noteeth:


kugan/dev.....what is kongu.....payir kootu???? anything different?.....therinja ketu sollunga ;-)...

aarthi......my wishes for u to get better soon too!

kugan ngov.....carrot & raw mango pottu oru chutney kelvi patten....neenga saapitu irukeengala?? any recipe for it plz?......neenaichaaley sweet & sour combo varuthu...kaaram ellaam oru mixed sensation thaan naakila...:noteeth:

missing.... coming to the forum like before...:-(


hello to suja & the new comers....& also to all our paathiram uruttum friends....:noteeth:

kugan thread visit pannum gentlemen athanai peraiyum marakaamaaa oru periya vanakam to you all too :D

Kugan, I hope you're feeling better. I have soaked the rice for dosai--will give you feedback tomorrow.
Also, my idlis come out very soft, but they usually look dull-yellow in color. Any secrets for bright white idlis?

kugan nga.....sooji appam recipe neenga potta maathri enaku gnyabagam ilaa.....podalaina...antha recipeyum plzzz....or anyone if they could give me a link pretty plz plzz....thank u !!!

kugan nga....cdj has given a link to kaaya vadai in mrs mano's thread.....not sure if u call it different....recipe paarthu sollunga if u have a another name or recipe of the kind....thank u & sorry for making u go in circles with it...along with me... :mrgreen:

NOV anneh, thanks for your wishes.
Take care, Kugan98

Suvai, thanks for your nice long post.
It really cheered me up.

I have gone for traditional massage.
Feeling a bit better, thanks.

I have pmed you roughly how to make the chutney.
I will post the detailed recipe later.

I have posted the recipe for sooji appam.
It is in Kugan's 4 th thread, Page 15.

I will post the link for you.
Thanks and take care, Kugan98


http://forumhub.mayyam.com/hub/viewt...078640#2078640

Suvai, Kongu payir kootu is very simple:

Cook together pachai payar(green moong) + one veg(beans, brinjal,chow chow etc) with lil turmeric and asafoetida. remove the vegs n mash the dhal.

Grind- coconut,cumin n g.chillies.

heat ghee. Splutter mustard, jeera.
Add chpped onion n fry till transparent.
Add the paste and fry a bit.
Add the dhal and vegs, water,salt and cook for 5 mins.
Done.
Serve with rice n ghee.
Goes well with chapathi, dosai too...:)

Variation: u can add fresh motchai along with the g. gram.

Lakme, thanksma for your concern.

Keeping my fingers crossed so that your dosai
comes out crisp.

As for white idli, funugreek seeds will give out the yellowish colour. See that your urad dal is new and not very old. Also, how much funugreek seeds do you soak?
Soak the funugreek seeds with the urad dal.
Then wash the soaked ingredients well.

My aunt will always tell that, wash all your ingredients well before soaking.
After soaking, use the liquid in which the ingredients are soaked for grinding.

Try and see Lakme, thanks, Kugan98


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Dev, thank you very much for posting the recipe
for our Suvai. Hope she cooks and give us the feed back.

I too will cook and post the picture.
Thanks Dev, Kugan98

[tscii]
VALAITHANDU SAMBAR

1 ½ cups of valaithandu cut into rounds
½ cup of toor dal soaked
¼ tsp turmeric powder
1 lime sized tamarind soaked in 2 cups of water

To Roast And Grind:
1 tsp oil
1 tsp grated coconut
2 tsp coriander seeds
1 tsp channa dal
1 tsp urad dal
¼ tsp fenugreek seeds
4 dry red chillies

To Temper:
2 tsp oil
1 sprig curry leaves
½ tsp mustard seeds
¼ tsp asafoetida powder

Method:
Boil the toor dal with the turmeric powder, keep aside.
Add the tamarind juice, salt and the valaithandu pieces,
in a pot and let it boil.
Once the valaithandu is cooked, add in the ground ingredients.
Let the mixture boil well for 5 minutes.

Now add in the boiled toor dal mixture into it.
Let it boil once again.
In a pan, heat the oil, add in the mustard seeds and curry leaves.
Pour it into the sambar mixture.
Stir and remove. Serve with rice.


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kugan nga.....vaazhai thandu sambar ah....try pannathilai...thandu kidaithaal try pannidaren......:-)
good to hear that u r feeling better.....

ur tip for white idly is also useful...thank u


dev.....naanum athey ingri pottu thaan seiven....for kootu....i thought it wld be different....in your part of the town. This was asked by a friend of mine ...I wrote to her to tell its coming from "kongu naatu expert in cooking" :mrgreen: i have copied & pasted...thanks dev ;-)

kugan...thank u nga for the sooji appam link..... :thumbsup: :thumbsup:

Hello K, Suvainga,
Konjam busy. Amma is leaving for India tomorrow. Romba soham. Will catch up with all of you later. K take care of your health.

Suja

vaanga suja.....:-)

Suja nga.....amma purapadaraangala....awww...

i am sure that you both made the most of being together. kavalai padaathenga...marubadiyum varavazhaichidunga ;-)
My regards & wishes to her for a safe trip suja.

Did u give kugans thread any of amma's special recipes? where there any vegetarian recipes??


kugan / dev...guess what i made the kootu as well as simple veg kurma that both of u have shared on here....rendumey super duper taste...i followed both recipes to the T & trust me. ...it came out...perfecto!!....:-) thank u ladies!

kootu with rice for lunch & dinner chapathi with kurma.. :mrgreen:

vaanga ellaarum ilai pottudaren :-).

Suja, thanks for your nice post.
I know the pain when someone leaves for their home.
I was crying to the airport, my niece was hugging me all the time. Its not near to come often.

Do not worry Suja, pray for their good health.
Take care, Kugan98

Thanks Suvai for the speed reply.
Glad that you enjoyed both the recipes.

I forgot to add this to Lakme

When I buy the funugreek seeds,
I will wash them and dry them before using.
In that way most of the yellow colour would be gone.

I advise you to soak the funugreek seeds seperately.
wash them well and add to the urad dal before grinding.
This way too, you can reduce the yellow colour.



Suvai , daily praying to God to give you extra time
to come to the forum. Thanks, Kugan98

Quote:

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Originally Posted by kugan98

Thanks Suvai for the speed reply.
Glad that you enjoyed both the recipes.

Daily praying to God to give you extra time
to come to the forum. Thanks, Kugan98

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:rotfl: @ kugangov


kandipa time kidachuthuna vanthiduven kugan nga...;-)

Quote:

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Originally Posted by NOV

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Tamil Nadu Spinach Rasam

3 cups of chopped fresh spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter
1 1/2 tsp Rasam powder
A pinch of Asofoetida
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp ghee

Heat the oil and add the mustard, green chillies, red chillies, asofoetida and curry leaves. When the mustard starts spluttering take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soupy) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves.

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This is more like a soup than rasam.
Anyway the yummy taste is there.
Thanks, NOv anneh, Kugan


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vitha vithamaa rasam varuthu namma kugan kitchen la irunthu.....aaluku oru cup neetarom varusaiyaaaa paarunga :mrgreen: :mrgreen: :mrgreen:

[tscii]
VALAITHANDU MOOR KOOTU

Ingredients:

1 cup chopped valai thandu pieces
Little salt

TO grind to a fine paste:
1 tsp channa dal soak
1 tsp urad dal fry in the ¼ tsp of oil
3 green chillies
½ tsp cumin seeds
1 tsp scrapped coconut

2 tsp coconut oil
¼ tsp mustard seeds
1 sprig curry leaves
1 cup fresh curds
Salt to taste

Method:
Add the little salt and boil the valaithandu pieces.
Add in the ground paste, mix well and let it boil once.
Remove.
Heat a pan with the oil, add in the mustard seeds and curry leaves.
When they splutter, pour it into the valaithandu mixture.
Lastly add in the curds and mix well.
Serve it with rice.

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Suvai, these rasam recipes are from NOV anneh.
Nov anneh said they belong to ISKCON.

I thought if I cooked and posted the pictures,
at least we know how the dish looks like.

NOV anneh, you have to tell me if I can continue,
or it will be boring to see my pictures :lol:

My children daily enjoy a tumbler of different type
of rasam.

Thanks, Kugan98

continue pannunga kugan.....bore ellaam adikaathu...rasam seems simple....but to get the right taste & consistency is difficult...asathunga ellaa recipes um pottu...;-)


athaan varusaiya neetaromey cups

aduthu onga more kootu for sure ;-) try pannidaren

Quote:

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Originally Posted by kugan98

NOV anneh, you have to tell me if I can continue, or it will be boring to see my pictures

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your recipes are NEVER boring K. please continue
my only wish is that I was your next door neighbour. :cry2:

btw, I have about 6 banana trees behind my house waiting to fruit. In a couple of weeks, there will be plenty of vaazhathandus. veettukku auto anappunga :lol2:

NOV anneh, thanks for your support.
Auto vaangga India poganum.
Engga "Super Sparks" company lori
anupi vaikeeren :lol:

Thanks anneh, take care, Kugan98

[tscii]When unexpected visitors drop in, and it is still very early for lunch, what would you do? Give them a drink and some snack.
Quickly prepare this simple biryani.
I will post a nice side dish for this tomorrow.
Thanks, Kugan.

I made simple basic vege biryani.



SIMPLE BASIC BIRYANI RICE

Ingredients:

3 cups basmati rice soaked for 30 minutes and drained
250 grms onions chopped
250 grms tomatoes chopped
2 tsp ginger paste
2 tsp garlic paste
2 green chillies, slit and cut across
1 hand full coriander leaves chopped
1 hand full mint leaves
2 tsp chillie powder
3 tsp coriander powder
½ tsp turmeric powder
3 tbs curds
Salt to taste
Little yellow colouring (optional)
2 tbs ghee
2 one inch pattai
2 star anise
2 bay leaves
3 cardamoms



Method:
Heat a pressure cooker with the ghee.
Add in the seasonings.
Add in the chopped onions and sauté well
Now add in the ginger garlic paste, and green chillies.
Stir nicely, add in the chillie, coriander, tumeric powders.
Mix nicely, add in the tomatoes and cook till they turn mushy.
Add in the curds, mint leaves and salt.

(AT THESE STAGE, ADD WHAT EVER YOU LIKE AND CALL IT THAT BIRYANI)

Mix well, add in the drained rice,
Give a stir slowly, pour about 3 ½ cups of water.
Put the weight on, cook on medium heat for 3 minutes,
And 3 whistles. Release the steam, sprinkle little yellow colour.
Garnish with the coriander leaves.


For mushroom biryani:
add in about 300 grms of mushroom,
after the tomatoes turn mushy.

For potato biryani:
Add in about 400 grms of semi fried potatoes
After the tomatoes turn mushy

For mixed vege biryani:
Add in about 400 grms of mixed veges
After the tomatoes turn mushy.

For egg biryani:
Add in about 6 full boiled eggs,
After the tomatoes turn mushy.


Let your imagination run wild and call it that biryani.



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Pineapple Kesari

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Ingredients:

1/2 cup Rawa (Semolina)
1/2 cup Pineapple puree
¾ cup Water
1/2 cup Milk
¼ cup Cream
5 Tblsp Sugar
several strands Saffron (Kesar)
2 little Ghee
1/4 tsp Cardamom (Elaichi) powder

In a little ghee, toast the rawa until the grains have darkened a shade or two. Steep the saffron in a few teaspoons of milk while you're cooking the grains. In a bowl, mix together the pineapple and sugar, then add the saffron milk, the remaining milk, cream and water. Add this to the rawa and bring to a quick boil, stirring constantly. Continue boiling for a minute or two, then turn the heat down to low, add the cardamom, and remove from heat. Offer warm or at room temperature, drizzled with a little cream, and garnish with nuts if you like.

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Makhaniya Lassi is a popular drink in Rajasthan, and it's served at Lord Brahma's temple in Pushkar. If you'd like to double the saffron pleasure, serve a nice chilled Makhaniya Lassi along with some hot buttered popcorn, with saffron in the melted butter.


Makhaniya Lassi


Ingredients:

2 cups Curd (Yoghurt)
1 cup Water
3 Tblsp Heavy Cream
4 Tblsp Sugar
1 tsp fresh Butter
a pinch of Saffron
a dash of Cardamom extract
a dash of Rosewater
Nuts for garnish
a little Crushed Ice

Soak the saffron in a little warm milk for several minutes before preparing the drink. Simply mix all the ingredients (except nuts) together, and whip into a smooth, frothy blend. You can garnish the drink with cashews, pistachios, pine nuts, pomegranate seeds or coconut for a nice finish.

To enhance the saffron flavor, you can leave out either the cardamom or rosewater, or both, and have a delightful saffrony beverage. If using the cardamom, it's best to use a liquid extract instead of powder, so there's no graininess in the drink.

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ahaaaa enaku saffron is one of my favourites ;-)

a sweet with saffron is heavenly :noteeth:

kugan ngov.....simple biriyani looks very simple too thank u for the lovely post.....iniki more kootu thaan namma veetila....angey ennavo??

ring.....ringggg.......ringgggggggg.....
helloooo.....

hellooooo....dev irukaangalaaa???

dev thaan pesaren.....

devvvvvvvv...suvai here.....nalamaa??

summa koopidanum nu thonichi koopiten ngo!!!
:noteeth:
****

adutha phone call yaarai koopidalaam...namma sudha va koopidalaama??.
:noteeth:

..ila nm kitchen la entha paathirathai urutaraanganu ketpomaa??:noteeth:

namma sp/madhu/ss/shanthi/ ellaam parthu kooda romba naal aaguthu......

hope all are well ladies......;-) & gentlemen ofcourse...:-)


:noteeth: :noteeth: :noteeth:

Suvai, glad u enjoyed the kootu... this is how amma makes... I'll check with neighbours to c if they have a diff version of kootu...:)

Suja, all in the game... cheer up...:D

:lol:@ suvai...:)

dev....varavazhaichitenaa nijama koopidaama :rotfl2: :rotfl2:
kandipa neigbours ah kettu sollunga dev re:kongu kootu...:-)


namma selvi.......oorila vithavitha saapaadu saapitukitu irukaanga pola....enjoy pannunga selvi...saapidumbothu engalaiyum neenaichikonga;-)

Thanks NOV anneh for the two recipes.
I do make pineapple kesari.
I add small chunks of pineapple into the kesari.
Never thought of pureeing the pineapple.
Good idea anna. Let me try.

The second recipe is very new to me.
Let me try that also.
Thanks anna, Kugan98

Suvai, my Malay friend makes the similar kaaya vadai.
But you know, she adds rice flour , coconut, salt, red chillie flakes, and pounded shrimps.
She fries in the same way.
I think we could drop the shrimps, add little cumin
and make the vadai the same way.
Thanks, Kugan98

Rajraj uncle, aunty kita kettu, konjam recipe post pannunggo.
I am sure she has yummy recipes.
Thanks uncle, Kugan98