Thanks Ramya for your nice post.Quote:
Originally Posted by Ramrish
Yes, I too look for recipes without eggs.
I have tried eggneer, flaxseed powder, apple sauce and things.
I am not very happy with them.
Thanks and take care, Kugan.
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Thanks Ramya for your nice post.Quote:
Originally Posted by Ramrish
Yes, I too look for recipes without eggs.
I have tried eggneer, flaxseed powder, apple sauce and things.
I am not very happy with them.
Thanks and take care, Kugan.
Madhu Sree, well done , well done.:clap::clap::clap:
You have posted the recipe with the picture.
Thank you very much.
Madhu Sree, Dev's cabbage rice has given me an idea, to cook,
tomato rice the same way as the cabbage rice.
Let me try and post it when I cook.
Thanks for the simple plain pulao.
Good for lunch box with a vege.
Thanks and take care, Kugan
Thanks Suja for your nice post.
Glad that you liked the kurma.
How is the weather in your place?
Thanks and take care, Kugan
K, Dev's cabbage rice has things to grind and do with. I dont hv mixie so didnt try yt... :|
Now I got to know how to post pics :razz:
Friends, try this combination of potato and long beans.
Kugan.
POTATOES WITH LONG BEANS
Ingredients:
1 tbs oil
½ tsp mustard seeds
2 pips garlic smashed
1 medium onion sliced
½ cup sliced tomatoes
1 tsp red chillie powder or to taste
¼ tsp tumeric powder
½ tsp cumin powder
Salt to taste
2 medium potatoes half boiled and cut into cubes
2 cups long beans cut into 1 inch in length
1 tsp jaggery (optional
2 tsp lime juice
Little cut coriander leaves
Method:
Heat oil in a non-stick pan. Add in the mustard seeds and garlic.
Saute for a minute, add in the sliced onions, saute well.
Add in the tomatoes, and all the powders with salt.
Cook till mushy, add in the potatoes and long beans.
Cook till the gravy is thick and is well coated on the vegetables.
Add in the jaggery and the lime juice.
Remove and garnish with the cut coriander leaves.
This is a semi dry dish, goes well with rice or roti.
http://farm9.staticflickr.com/8160/7...04c4f82c_c.jpg
Potatoes with long beans!!!!! different combo :)
Will try it soon.
Thanks for the recipe kuganka.
Kugan thanks for the recipe for long beans and potato. Simple and nice.
Kugan, I went to a dinner, they gave as a starter, baby corn fried in flour.
The outter cover was very tasty. They served with chillie sauce.
Can you please post to me the recipe. Thanks.
Kuganka,do you have the recipe for mint rice?
have u posted it before?If so could you please post it again
Suvaika,welcome!!!!!!!!!
How r u?
Neenga vantha thaan thread lively-a iurkuthu,come often suvaika :)
Hmm... salad saaptittu inga vanthen.......... aanaa........... tirumbavum pasikkithey!! K.... !!!!!!! ennoda diet antho-gethi thaan!! :(
love the recipes esp the ling beans and potato :) Thanks K
Quote:
Originally Posted by Aarthii
Thanks Aarthii for your nice post.
I have said about the mint rice, but forgot to post the recipe.
It shows that I am getting old:smokesmirk:
I will post it for you Aarthii. Please do not hesitate to ask for recipes.
Thanks. Kugan
MINT CORN PULAO
Ingredients:
1 cup basmathi cooked with salt
2 tbs oil
10 shallots
3 green chillies slit
1 piece of ginger
4 pips garlic
2 small pieces of cinnamon sticks
2 cardamom pods
2 cloves
1 cup mint leaves
½ cup coriander leaves
¼ cup grated coconut
2 tbs ghee
1 tbs oil
¼ cup corn kernals
Salt to taste
2 tbs lime juice
Method:
Cook the basmathi rice with the salt, ¾ cooked.
Strain and let it cool.
Heat 2 tbs of oil, add in the shallots and saute well till it browns.
Remove and keep aside.
In the same pan add in the green chillies, ginger, garlic,
cinnamon sticks, cardamom pods and cloves.
Saute well, add in the mint leaves , coriander leaves .
Saute for a minute, add in the grated coconut, stir for a moment.
Remove and let it cool, add in the sauteed onions.
Now in a mixie grind to a paste.
Now heat the oil and ghee in a non stick wok.
Add in the ground paste and stir fry till the raw smell goes.
Now add in the corn kernals, and the cooked rice.
Gently fluff up the rice, so that the paste is evenly distuburted.
Add in the lime juice, mix well.
Cover the pot and simmer on a very low flame for 10 minutes.
Remove, and serve with the brinjal raitha.
NOTE: Corn is added because, green peas will be of the same colour.
You can omit corn if you do not like it.
http://farm8.staticflickr.com/7275/7...2ea10a92_c.jpg
Quote:
Originally Posted by gulabjamun
Dear Gulabjamun, thanks for your post and request.
Gulabjamun, please do not hesitate to ask for recipes.
I have also received your pm for greens bonda, which was served in the dinner.
You see, if I know the recipe, I will post it for you.
So in future, do not be scared:-D. Just ask.
Thanks and take care, Kugan
Here Gulabjamun, here is the recipe.
In fact if you have the ready made bajii flour, you can use it also.
Kugan.
BABY CORN FITTERS
Ingredients:
¼ cup besan flour
¼ cup rice flour
1 tsp corn flour
¾ tsp chillie powder
½ tsp baking soda
½ tsp cumin seeds
¼ tsp asafoetida powder
Salt to taste
Water as needed
10 baby corns , cut into 4 in lengths, rub with little salt.
Oil for deep frying.
Method:
In a bowl mix all the ingredients.
Add water and and make it into a dosa batter consistency.
Heat oil in a wok, when the oil is hot, dip the corn slices,
In the batter and fry it in the oil.
Fry till the corn is golden in colour. Remove to a kitchen towel.
Serve with chillie or tomato sauce.
http://farm8.staticflickr.com/7273/7...5e1dd513_c.jpg
Quote:
Originally Posted by NM
Welcome NM, how are you and your health?
NM, inggeyum, atthe gethi thaan.
Will cook for the family, but naan saapidarathu, onga maathiri food thaan.
Cannot eat this, cannot eat that, appapa enna seirathu, vaanggi vantha varam.
Athukku ellam kodupanai vendum NM.
Thanks and take care, Kugan.
Wowie-zowie!!!!Quote:
Originally Posted by kugan98
Both are my wifey's favourite vegetables, and what great combination they make (for her) athula tofu mix pannunA she'd be in heavens.
K sis, troube is, potato is my life-long enemy. Not that I resent it, but I have trouble with the boiling part. Sometimes underboiled, sometimes over...onniyum puriyala...very frustrating...and I don't like to poke them amidst boiling to check if its cooked and break the cubes...what is your suggestion/tips?
Ithula half-boiled-nu vera solluringga....
Wow Kugan akka amazing stuff, kalakurEl :thumbsup:
kugan,
crispy dosa is all time favourite for my kids. Again i made today, coz my son invited his friends for playing. (he called 15 of his classmates) all kids enjoyed dosa, i am very tired of making the dosa. feeling very happy, that kids told me, if they need paper dosa they go to saravana bhavan, hereafter i will come to ur house aunty. thanks kugan
i do prepare mint rice same like urs. but i do it with green peas.
long beans and potato is new to me. i make long beans, yam and brinjal. let me try ur version tomorrow. going to buy long beans now.
Kugan, wow nice recipes. Going to try your mint pilau on Sunday . Also your starter.
Thank you very much for all the nice recipes. Waiting for your greens bonda too.
Wondering how will it be. From now on I too will not be scared to request for more recipes from you.
Thanks Rose
Quote:
Originally Posted by groucho070
Groucho anneh, thanks for your nice post.
Groucho anneh, the reason for us to half boil the potato is, the potato will take longer to cook than the long beans.
What you can do is, add the potato to cold water, then boil it.
It will take about 10 to 15 minutes to half boil, for a medium potato.
For full boil, it will be about 30 minutes. Anneh no harm in poking slightly while boiling:smokesmile:
Do not cube them before boiling. Thanks and take care, Kugan
Thanks P.S Tamby for your nice post and compliments.Quote:
Originally Posted by PARAMASHIVAN
Take care, Kugan
Selviem, I am so glad for you and all the children.
I am not there to watch the happiness in the childrens face.
I am sure your tiredness will just disappear to see the children happy.
Selviem please post your version of long beans.
Nice to have different ways of cooking a dish.
Thanks and take care, Kugan
Kugan akka / Others
Can some one post me some nice receipes for "Saag " curry, I mean the NI style, not Tamilian style. thanks :)
Rose, thanks for your nice post.
Please do feel free to ask for recipes.
This keerai bonda is nothing, they do it in the village for sudden visitors.
You know you add cabbage and it becomes cabbage bonda,
The same way, carrot, and any grated vege and call it that bonda.
My grandma mixes moong dal and urad dal and makes small bondas.
For that she will make a dip of sweet sour chutney.
I will post it soon for you.
Thanks and take care, Kugan
KEERAI BONDA
Ingredients:
1 cup besan flour
¼ cup corn flour
1 tbs rice flour
½ cup very finely cut onions
2 tbs finely cut green chillies
1 tsp ginger grated
1 tsp aniseeds
A good pinch of baking soda
A good pinch of asafoetida powder
Salt to taste
300 grms spinach , only leaves, cut fine
Little water
Oil for frying
Method:
Mix all the ingredients from besan flour to the salt, well.
Now in a bowl add in the finely cut spinach leaves.
Add in the flour onion mixture. Use your fingers and mash them well.
Just sprinkle little water to bind the mixture well.
PLEASE DO NOT ADD LOT OF WATER.
Now heat a wok with the oil.
When the oil is hot, just wet your hands, take little mixture.
Shape them into small balls, and fry them in oil till cooked well.
Keep the flame low , do not burn the keerai bonda.
Remove on kitchen paper, serve with chillie sauce.
NOTE: In the villages, this is served as a side dish for lunch.
In the city, this ia a appetiser.
You can use any keerai as you like, ara keerai, spinach,
drumstick leaves , siru keerai and so on.
http://farm9.staticflickr.com/8002/7...7e8622fd_c.jpg
Quote:
Originally Posted by PARAMASHIVAN
P.S Tamby, saag is nothing but palak keerai.
It is something like our keerai kadayal.
You can add potatoes, or panner or chick peas or non-vege item.
Little variations with yogurt, coriander powder and so on.
I will post it soon for you.
Akka irukka bayam enn:smokesmirk:
Thanks and take care, Kugan
Quote:
Originally Posted by groucho070
the best way to cook or undercook potato is to use the pressure cooker... 1 whistle and its nearly ready.Quote:
Originally Posted by kugan98
using a small knife to check is better than using a fork which will make the potato messy. I guess all the best chefs still check to see whether the food is cooked or not :lol:
here is a simple method to do mashed potatoes.
best is to use Russet potatoes as they do not become watery.
wash potatoes with skin and cook with water abt an inch above the brim of the potatoes. add enough salt. check to see whether they are done ( :D ) and when the kniofe goes through easily, switch off the flame and discard water immediately. then return pot to fire so that the potato is completely evaporated (a few mins would do)
then leave it to cool, after which you can remove the skin easily.
now mash the potatoes and add fresh milk, butter and pepper. add more salt if desired.
as you mash, add more milk for a creamier taste and stop when the potato is of the right consistency.
this is the basic recipe for mashed potatoes... use your imagination to make it more desirable (almond slivers for crunchiness, raisins for sweet tooth, etc)
Lotsa new recipe there kugan..have to try one by one...
Friends,iam gonna be missing in action for next week,as we are goin to my bil's place for a week...
Thanks Kuganka, the keerai bonda looks so delicious. Your recipes are all mouthwatering.
Let me try and post the feedback to you.
Thanks Madhu shree for your simple recipes too.
I love very simple recipes for daily cooking.
Thanks
NOV anneh, thanks for your nice post and tips.
NOV anneh I have not tried boiling potatoes in a pressure cooker.
Once my mutton became minced mutton, in a pressure cooker.:smokesmirk:
That was when we were non-vegetarians.
From that day onwards, I only pressure cook dal in my pressure cooker.
I have about 5 pressure cookers in my house:confused2:
Now I am slowly, learning how to make pulao in a pressure cooker.
Athum, only one whistle, it cooks nicely.
NOV anneh, my children love mash potato.
I do the way just as you have said.
Thanks anneh. Kugan
Thanks Ramrish for your nice post.
Do enjoy your holidays, it is summer now, school vacations too.
Thanks and take care, Kugan
Thanks Gulabjamun for your nice post.
Yes, I too like Madhu Sree's simple posts.
Try the recipes and post the pictures.
I will post the moong dal urad dal bonda.
Thanks and take care, Kugan
Dear P.S Tamby. here is the aloo saag, or potato saag.
Enjoy the dish. Kugan.
ALOO SAAG
Ingredients:
300 grms spinach, roughly chopped
1 medium onion sliced
3 green chillies sliced
A pinch of sugar
1 tbs oil or ghee
3 shallots finely chopped
1 tsp cumin seeds
¼ tsp tumeric powder
1 tsp coriander powder
1 tsp chillie powder
2 tsp ginger garlic paste
2 small tomatoes cut into cubes
½ tsp amchur powder
2 medium potatoes, boiled and cubed
2 tbs cream (optional )
Method:
In a pot, add the spinach, onion, green chillie and sugar.
Add very little water and boil till the spinach is cooked.
Remove, cool and grind into a little coarse paste. Keep aside.
Heat oil in a non- stick wok, add in the shallots, saute well.
Add in the cumin seeds and let them crackle.
Now add in the tumeric, chillie and coriander powders. Saute for a minute.
Now add in the ginger garlic paste, saute till the raw smell goes.
Add in the cubed tomatoes, amchur powder. Let the tomatoes become mushy.
Now add in the ground spinach paste, little water, and the potatoes.
On low flame let it cook for about 10 minutes, for the potato to absorb the flavour.
Remove and add the cream if using. Serve with rotis.
NOTE: you can use, panner, prawns, chicken, or what ever you fancy.
Some will add yogurt, before removing from the stove.
Some people like to add, little mustard leaves and funugreek leaves.
http://farm8.staticflickr.com/7265/7...fa1af11e_c.jpg
Gulabjamun and Rose 75, here is the bonda that I promised.
Enjoy. Kugan
MOONG URAD DAL BONDA
Ingredients:
½ cup urad dal
¼ cup moong dal
2 green chillies chopped fine
2 sprigs curry leaves chopped fine
1 tbs coriander leaves chopped fine
Salt to taste
Method:
Soak the urad dal and moong dal for 3 hours.
Drain and grind to a paste with out adding water.
Now add in the green chillie, curry leaves , coriander leaves.
Add salt to taste and fry into small round bondas. Keep aside.
SWEET CHUTNEY
½ cup tamarind juice from 50 grms tamarind
¼ cup jaggery, dissolved in little water
6 seedless dates chopped fine
½ tsp chillie powder
¼ tsp roasted cumin powder
A pinch of dry ginger powder (suku)
Salt to taste.
Method:
In a wok, boil the tamarind juice, jaggery and the dates.
Add in the c hillie cumin, dry ginger powders and salt.
Let the saiuce thicken a little. Allow it to cool.
Now strain it using a strainer, press with a spoon to,
extract all the juice. Use as a dip for the bondas.
http://farm8.staticflickr.com/7277/7...839517b2_c.jpg
My dear friends, I am too going to be very busy this week.
On the 4th of July, we are having 6 visitors from India.
Have to cook lunch and dinner for them.
On the 7th, our company is launching the new Felda building near the KLCC.
Work has been going on for the past two weeks, all are busy as bees.
On the 8th, Rubenee, as the President of her school's Tamil club,
is holiding a charity function in her school. She is responsible for the job.
So all of us have to pitch in to help her.
On the 9th morning, I am flying to India for my check up.
I will be only back on the 22nd.
I feel very sad to leave Kugan's Kitchen for so many days.:cry2::cry2:
Thanks my friends, Take care, Kugan.
Is this the crispy dosai recipe u r talking abt, selviem?
CRISPY DOSAI
3 cups of raw rice (patcha arisi )
1 cup urad dal
1 tsp funugreek seeds
2 tbs channa dal
2 tbs aval
Method:
Soak, urad dal, funugreek seeds and channa dal in one bowl.
Soak the rice in a separate bowl. Soak both for about 5 hours.
Soak the aval in water for about 10 minutes.
Squeeze out the water and add to the rice before grinding.
First, grind the urad dal mixture till fluffy.
Next grind the rice mixture well and add to the urad dal mixture.
Add salt and beat well with your hands and ferment over night.
The consistency should be like dosai consistency.
The next day, mix the flour with a ladle well.
Heat a dosai kal, pour a ladleful of dosai batter in the middle.
Spread in concentric circles starting from the centre.
Drizzle 1 tsp of oil around the circumference and let it cook.
It should cook till golden brown.
Once done remove and serve with any chutney or gravy.
You need not flip over this dosai.
You can do so if you like.
woww...so many receipes.....hmmmmmmm
am hungry now......hav to start trying one by one.....
but so sad to knew dat u wil be away......but its ok....
u r leaving for ur check up so ur excused...hgahahaa
no matter wat cum bac fast n keep rocking....
Hello Aarthi....:-) naan vanthaal mattum thaanaa k kitchen la kalakalappu???? ilaavey ila....:noteeth:Quote:
Originally Posted by Aarthii
all kugan well wishers who participate on here including u.....& also all the wonderful / colorful pictures that k so patiently posts.....that keep talking to everyone reading.....especially to me.....& here are a few that u might smile upon :noteeth:
"Look how yummy I look"
"Arent u going to try me out"
"U r not going to make me"
"Look how i decorate the table"
"I was polished clean from the paathiram - oru sottu kooda vidalai"
" come on try me out, dont be afraid"
" dont worry not too much work - simply cut koot & i am ready"
"be adventurous & ennai panni thaan paaren"
ipadi ellaa padamum have their own conversations with ppl who look.....:noteeth:
i am sure a few will agree ......
Kkkkkkkkk epadi irukeenga!!.....i tried your mint corn pulao & yr thayir pachadi...i also made potato with green beans....very different taste....made thayir sadam also...........veedu fulla vaasanaiyo vaasanai...celebrating canada day with a few of yr items here :noteeth:
Would love to make the urad & moong bondavadai...& also keerai bonda....:noteeth:....looks perfect & not oily....athuthaaan temptation :noteeth:
Kugan.......enjoy the company of guests as well as helping kids at school.......most of all have a relaxed & wonderful stay in india.......check up ellaam perfect ah vara vendikaren.....dont stress out!!!
k thread will survive your short absence....:-) take plenty care.....
congrats to Rubenee for her achievments....:-)