Thanks P.S Tamby. You are missing for sometime.
Went for a holiday? Yeh having a great time in the kitchen :lol:
Thanks, kugan98
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Thanks P.S Tamby. You are missing for sometime.
Went for a holiday? Yeh having a great time in the kitchen :lol:
Thanks, kugan98
Selviem, good to see you in the forum.
I am sure you had a great time with your
brother's family.
Do try out the potato rice. It tastes better on keeping.
The rice has to absorb the gravy.
Thanks Selviem, come when ever you have the time.
Kugan98
Thanks Lakme, I am glad you liked the bittergourd kulambu.
It is good, that's how we make changes to recipes.
Recipes are only guidelines, we can minus or plus according to our wishes. I am really proud of you. Try out more recipes.
Take care, Kugan98
Dev :shock: you have already left for Kerala?
I thought you are only going on the 28th?
One more pasta recipe is waiting for you :lol:
Have a great time Dev. Take care, Kugan98
K, veetil pasta week aagidicha!!!...:lol: all the pasta recipes look super... the lemon linguine recipe I saw was similar to the mushroom lemon linguine recipe ... will try it all one by one after the vac...
3 days stock market illai... so jollyaa ooru suththing with family... adhaan hub pakkam varalai...:)
Kugan,Quote:
Originally Posted by kugan98
Thanks for the suggestion..Yes my place is cool.. As per your Grandma's saying i kept little old batter and i mixed it with fresh batter.
Batter raised in the next day morning itself... Idli was not hard..but surface of the idli was not soft...May be i should have grind the rice til nice consistency... I think it was taken before that consistency...Is it correct?
Anyway :ty: very much....
Nov,Quote:
Originally Posted by NOV
Thank u very much for the Batter preparation recipe...surely i will try this and let u know how it came...
bkarthika, thanks for your nice post.
If you are living in Chennai and using a mixie, you will not have any problem. The heat from the mixie is good enough.
Try to grind the flour fine.
NOV anneh says mix all the rice and urad dal and grind.
In my house we will grind the urad dal till very fluffy.
Then the rice is ground seperately.
My grandma will use the old fashioned iddli cooker.
For that she will grind the urad dal very fluffy and the rice flour will be a little kora kora. That too in the aatu kal.
We will get big iddlis, not the small ones that we do in the non stick iddli thattu in stakes.
Well times have changed, I still treasure her old venggala
iddli paanai :(
I have also posted the kuli paniyara recipe for you.
Also a instant kuli paniyaram.
Take care and try out our NOV anneh's tips
Kugan98
From: KPR
To: kugan98
Posted: Sun Dec 26, 2010 11:40 pm
Subject: Hi Quote message
Can you kindly give me the recipe for vegetable kurma for kothu paratha in this link:
http://www.forumhub.com/hub/viewtopi...904a5cc9a70b94
Dear KPR, welcome to Kugan's Kitchen.
Thank you very much for posting for a request by pm.
Please feel free to post your requests in the forum.
I am sure many will benefit by your request.
I will post your request as soon as I can.
Thanks and take care, Kugan98
We also used to soak separately the dhall and rice some time ago, but not anymore.
If you remember in those days, when grinding in aattukal, they were always mixed. (Not to mention the extensive use of bare hands)
Try my method Karthika. You dont need to add anything else (like leftover batter, whole dried chilly, vendhayam, etc. Very sure method.
[tscii]bkarthika, as a bonus, I am posting a iddli sambar that goes very well with iddlis for you. Try it out with NOV anneh's iddli.
Thanks, Kugan98
IDDLI SAMBAR
Ingredients:
½ cup toor dal soaked
¼ tsp turmeric powder
2 green chillies slit
½ lime sized tamarind soaked in ½ cup water
150 grms small shallots whole
3 small tomatoes chopped
1 small brinjal chopped
¼ cup small cubed carrots
½ tsp jiggery
Salt to taste
To Roast In 1 Tbs Oil And Powder:
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
1 tsp channa dal
1 tsp urad dal
6 dried chillies
2 tbs grated coconut
Tempering:
1 tsp mustard seeds
½ tsp fenugreek seeds
1 tsp urad dal
2 dry red chillies broken
1 sprig curry leaves
½ tsp asafoetida powder
2 tbs oil
Little coriander leaves.
2 tbs ghee
Method:
Pressure cook the dal with the turmeric powder. Keep aside.
Heat a pot with the oil. add in the tempering ingredients.
Sauté for a minute, add in the shallots, sauté until light brown.
Add in the brinjal, carrots and sauté well.
Add in the tomatoes and cook till mushy.
Add in 2 cups of water and allow to cook.
Once the vegetables are cooked, add in the cooked dal.
Add more water if your sambar is very thick.
Add in the slit green chillies, and about 2 tbs of the
roasted powder, and the tamarind juice.
Add in your salt and jiggery, allow to boil.
When the sambar has thickened, remove from heat.
Garnish with the cut coriander leaves and the ghee.
Goes well with iddli.
NOTE: Sorry friends I do not know how to rotate the picture.
It looked o.k in my folder. So crank your necks to see the picture. Any suggestions?
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Send my heartiest congratulations to Rubenee, sis! Wishing her success in all her future endeavors! :DQuote:
Originally Posted by kugan98
Nov and Kugan,
Thanks to both of u for guiding me... Nov next time i will try ur method for making batter...
Now i have grind urad dhal to fluffy and the rice separately and mixed by hand with salt...If we grind rice and dhal together means will the dhal come fluffy with rice.... I am confused at this step...
Kugan thanks for the Kulipaniyara recipe... I remember my MIL used only raw rice and very little urad dhal for Paniyaram...I have asked her the recipe...
Thanks for the Idli Sambhar.... I have one request... Last Night i made Rava Idli with Coriander chutney and Cocunut chutney...It was good..But my husband said Chutneys doesnt suit Rava Idli... Pls post any side dish that suits well with Rava Idli.....
Thanks in Advance!!
We too grind rice n urad dhal together... mom adds lil vendhayam and soaked aval to the idli batter... This batter can be used to make oothappam aswell but not suitable for making dosai... So these days she grinds the aval separately and then adds it to the idli batter portion alone... the rest of the batter can be used for making dosai n panyaram...
Thanks Jay tamby for your kind wishes.
Take care, Kugan98
karthika thanks for the nice post.
Please post your M.I.law's version of kuli paniyaram.
In hotels too, they only serve, coconut , mint chutney, sambar and podi for rava iddli.
I think, sambar is the best sidedish for iddli.
I like my iddlis to swim in the sambar :lol:
The taste will be super when the iddli absorbs the sambar.
Karthika, you can make gojjus, potato stews, kurma and so on.
But the best is still sambar :thumbsup:
Thanks, Kugan98
Thanks Dev, let me try your method and see.
Thanks, Kugan98
kugan: Tilt the monitor or laptop! It is easier than tilting your head! :lol:Quote:
NOTE: Sorry friends I do not know how to rotate the picture.
It looked o.k in my folder. So crank your necks to see the picture. Any suggestions?
Dear Friends,
Am back.H r u all doing?
sorry for my absence without any msg.
Thanks for the prayers my friends.
Situation was just like that,and i hardly didnt find any time to do browsing
Now somehow we r getting settled in the new place.
My lil one is finding it quite difficult to adjust to the weather in canada as well as he is getting bored to be inside house for the whole day.
Kuganka ,u have posted so many recipes.Have to go thru one by one.
Thanks for all the recipe kuganka.
Dev,Suvaika,selvika,h r u all doing?
hi aarthi,
nice to hear from u after a long time. kids will take time to settle in new atmosphere. take care of lil pranay.
he will miss everyone.
kugan,
i tried kugan style fried rice. awesome, very tasty. for the first time, my second son tried fried rice, he liked it very much.
thanks a lot.
[quote="rajraj"]Rajraj uncle :rotfl: :rotfl:Quote:
kugan: Tilt the monitor or laptop! It is easier than tilting your head! :lol:
Aarthii, welcome to the thread.
Poor Pranay, I heard it is snowing heavily in US.
Take care of him, he can catch cold easily.
Drop in when you have the time.
Kugan98
Selviem, I am very glad that your son liked the fried rice.
Try other simple dishes when you have the time.
I can understand that you are very busy nowadays.
Take care Selviem, Kugan98
[tscii]Friends after my sickness, I have no taste for any food.
The only thing I like with rice or dosai is the lemon pickle.
I do not like store bought ones as they contain lot of salt and preservatives. I have to cut on salt.
There are many ways in which people do this pickle.
This is how I do. I only make small batches to last a month.
LEMON PICKLE
Ingredients:
5 juicy lemons
3 tsp salt
2 tbs julienned ginger
2 tbs julienned garlic
2 tbs green chillies sliced
Juice of 2 lemons
½ tsp turmeric powder
3 tsp red chillie powder
½ tsp asafoetida powder
3 tbs gingelly oil
½ tsp mustard seeds
1 sprig curry leaves
To Roast And Powder:
2 tsp mustard seeds
2 tsp fenugreek seeds
Method:
Clean and dry the lemons with a cloth.
Cut the lemons into 8 small pieces.
In a dry glass jar, add in the cut lemons,
salt, ginger, garlic, juice and green chillies.
Close it and leave it for a minimum of 5 days.
Every morning just mix it with a dry spoon.
Leave it in the hot sun, daily.
On the 6th day, add in the chillie powder and turmeric powder.
Add also the ground powdered mustard and fenugreek seeds.
Heat oil in a pan, add in the mustard seeds, asafoetida powder.
Add also the curry leaves. Remove from the flame and keep aside
to cool. When it is completely cooled, add it to the lemon mixture.
Stir nicely and let it mature. Use only dry spoons.
You can use it in about 15 days.
I normally sun the pickle 2 to 3 days in a week.
You can keep it in the fridge if you like.
The Lemon Soaking In The Juice:
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The Seasoned Pickle:
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Dev, I am sure you must have left for your holiday.
I was talking with my Malay friend, she told me few recipes with pasta :lol: All contain prawns, and meat.
She had pasta with curry, pasta with bird chillie and also she had pasta pagoda.
I will try, to try in vegetarian style and see.
Enjoy your holidays Dev, Kugan98
New year eve'kku enna plan K?
Throwing a BBQ party? :lol:
Wish you all a very happy new year(in advance) friends...:D
in a hurry now... last min packing... :)
NOV anneh, nice post. The men from the house will be very busy in their respective places to fire the fireworks in town.
We ladies with children will be watching the show live on T.V.
Of course we will have something special, vegetarian on that day. No BBQ.
I will be around in Section 18 Subang Jaya on the 1st.
I will take a slow drive and look out for your house, for soft iddlis :lol: Thanks anneh, take care, Kugan98
oh you are welcome K, my kids would love to meet you and you dont even have to tapau anything.
will PM you my address in a minute. :D
Yes, I came down From my Meditation and when I saw the state of the world :shock: , I ran back to Himalayas :lol:Quote:
Originally Posted by kugan98
Thank you NOV anneh, very kind of you.
Take care, Kugan98
For the last two days,the weather was ok kuganka.Quote:
Originally Posted by kugan98
Net vanthuduchu veetuku,so inimel browse panrathu onnum prblm illa.
so i will come to browse forum daily.
Yes selvika,Infact avanuku inge pidikave illa.Quote:
Originally Posted by selvieam
He is keep on telling me that ,amma am getting bored-nu.
Due to the weather ,i was not able to take him outside also.
Dev,have a nice vacation.Quote:
Originally Posted by dev
Every one is fine K.. Life is beautiful :PQuote:
Originally Posted by kugan98
Thanks Aarthii, I am glad you are back to normal now.
How are you coping with the time difference?
Try out the simple recipes one by one.
Post to us your feed backs. I am sure you can get
all our Indian stuff in Canada.
I must come to your place to see the Niagara falls from
the Canadian side :lol:
I hear they look more beautiful. I have seen it from the US side. Thanks, Kugan98
[tscii]Chilla, this is what my friend Uma named this dish when she served it to me. Thanks Uma. Kugan98
CHILLA
Ingredients:
1 cup of besan flour
2 tbs rice flour
½ cup curds
2 green chillies chopped fine
1 small onion chopped fine
1 tomato, remove the pulp and chop fine
¼ cup cabbage sliced fine
¼ cup grated carrot
1 tbs finely chopped coriander leaves.
½ tsp chillie powder
1 tsp cumin seeds
1 tsp aniseeds
Salt to taste
Oil
Method:
Mix all the ingredients in a bowl, except the oil.
Add little water, and make it into a consistency of a dosai batter.
Keep the batter aside for about 10 minutes.
Heat a small non-stick saucepan with little oil.
Pour i ladle of batter in the centre of the pan.
Spread into a round like a dosai.
Pour little oil around and let it cook well.
Flip the chilla over and cook till the other side
too, is cooked till golden brown in colour.
Serve with tomato or chillie sauce.
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yes sure.u r always welcome kuganka.Quote:
Originally Posted by kugan98
waiting for ur arrival.
Thanks fo the chilla recipe.
enga oorukkum vaanga! Grand Canyon paarkkalaam! :lol:Quote:
Originally Posted by kugan98
kaasu niraiya irundhaal Las Vegas pogalaam! :lol: