Thanks aanaa for ur tips.Thanks a lot.Quote:
Originally Posted by aanaa
Printable View
Thanks aanaa for ur tips.Thanks a lot.Quote:
Originally Posted by aanaa
Devka,Thanks for ur valuable tips and also for the site name.will surely tell her abt the books also.Thanks again devka.Quote:
Originally Posted by dev
Will chk it in the index kuganka.Thanks for informing me.Quote:
Originally Posted by kugan98
Slevika,thanks for the tips u had given for my friend.will surely tell her .
Selvika,i tired raagi dosa (As like wheat dosa measurement)and garlic chutney for yesterday's dinner.Both turned out very well.Nice taste.Am so happy. :D
Thanks for the nice recipes selvika.Thanks a lot.
One more thing selvika,today again i tried the soya granules for beans poriyal.It also came out very well.Thanks once again.
Kuganka,first of all my heartfelt thanks to u for stating that u will be praying for my friend.Thanks alot kuganka.Quote:
Originally Posted by kugan98
Take ur own time and try the recipe kuganka.
A simple kuruma for Idly/Chappati
Required Items :
Big Onion: 2
Tomato: 1 (if it is big) or 2
Coconut: 2 to 3 tbs
Chilly Powder : ½ to 1 tsp
Coriander Powder : ½ tsp
Turmeric Powder : 1/4 tsp
Cinnamon stick : ½ inch
Aniseeds (Sombu) : ¼ tsp
Kasakasa : ¼ tsp
For Seasoning:
Half big onion: chopped finely
Mustard seeds,Urad dhal: 1tsp
Method:
Chop the onion into small pieces.
Chop the tomato into small pieces.
In a kadai,pour oil and add the three masala items and allow them to fry.
Once wen it is done, add the onions and allow it to fry nicely(Till the raw smell of the onion goes)
Then add the tomato pieces and fry till the skin of the tomato leaves it
Now add the three powders and mix it well with the onion and tomato contents.
Fry them for ½ to 1 min
Now add the coconut threads and fry it till it turns light brown.
Switch off the stove.
Allow the mixture to cool ,add salt and then grind it.
Now in a kadai ,add the seasonings,and then add the sliced onions.
Let it fry.
Pour the grinded mixture into the kadai.
Allow it to boil till the kuruma becomes thick.
It is a very simple kuruma,which u can make very easily without any vegetables.The taste will also be very nice.It goes well with soft idlies and chappaties.
Kuganka,plz give a try and correct the measurements of the ingredients if required.
K, I made mini pepper idlis for dinner... used leftover normal idlis from BF cut into bitesize pieces... arpudhama irundhichu...:thumbsup: better than the ones I had... Thanks a lot to you and your aunt...:)
thanks aarthi. happy to hear that u tried the dishes and enjoyed.
ur kuruma receipe sounds too good, let me try and come back to u.
selvi
Thanks Selviem for the grilling recipes.
Selviem, please do not say sorry.
We all at times slip when typing recipes.
Its a small matter. The service you are doing is very great.
Thanks Selviem. Kugan98
Dev, glad that the pepper idlis came out well.
I called my aunty to tell her.
She asked me why don't you post forgotten
recipes like moor maavu, moor kali, urad dal porridge
and things like that. Well I said they are not healthy recipes.
Dev I cooked your healthy kitchadi.
I over blowed your whistle once.
The kitchadi is a bit gooey, but very, very yummy.
I will post the picture soon . Thanks. Kugan98.
Quote:
Originally Posted by dev
[html:b61272a7ab]
http://img687.imageshack.us/img687/5772/kitchadi.jpg
[/html:b61272a7ab]
This is how I do the rice kitchadi with a difference.
Hmm, not so healthy
RICE PARUPPU KICHADI
Ingredients:
100 grm ghee
2 small sticks of cinnamon sticks
3 cloves
4 cardamoms
2 pieces of mace
To powder coarsely
1 tbs coriander seeds
½ tsp aniseeds
½ tsp cumin seeds
4 dried chillies
1 tsp black pepper
Soak for ½ an hour:
500 grms seeraga samba rice (or basmati)
150 grms green peas (moong dal)
150 grms toor dal
To garnish:
50 grms ghee
50 grms raisins
50 grms cashew nuts
Method:
Heat ghee in a pressure cooker, add in the spices.
Stir well, add in a cup of water, let it boil.
Now add in the coarsely ground powder.
Add enough water, and salt. Let it come to a good boil.
You will have a very good aroma by now.
Now add in the soaked rice, moong dal and toor dal.
See that you have enough water to cook the rice and dals.
Close the lid and cook for 2 whistles.
Let the steam subside by itself.
In a pan, add the ghee and roast the cashew nuts and raisins.
Open the cooker, add in the roasted nuts and raisins.
Stir nicely. The contents will be a little soft.
Serve warm.
Dear Aarthii, thanks for all your feed backs and comments.
You are writing the recipes correctly.
Its easy for every one to understand.
Your kurma recipes is very nice.
I will do it soon and post the picture.
Take care. Kugan98
[tscii]Ah Suvai this the way we do paruppu urundai kulambu.
If any one has different methods, pls do post them.
Thanks. Kugan98
PARUPPU URUNDAI KULAMBU
Ingredients:
To make the urundai:
1 cup toor dal soaked for an hour
3 dry red chillies
Little asafetida powder
Little aniseeds
1 small onion chopped very fine
Little coriander leaves chopped very fine
Little salt.
Method:
Drain the dal, add in the dry chillies, aniseeds and salt.
Grind to a thick paste, add in the onions, coriander leaves,
asafetida powder, mix well. Shape into balls . keep aside.
Ingredients:
To make the kulambu:
1 lime size tamarind soaked in a cup of water
1 onion chopped
1 tomato chopped
1 tsp sambar powder
1 tsp chillie powder
2 tsp coriander powder
Little tumeric powder
1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 sprig curry leaves
2 cups of water
Salt to taste
Method:
Heat oil in a FLAT BOTTOMED PAN
Add in the mustard seeds, cumin seeds, fenugreek seeds,
curry leaves and asafetida powder.
Now add in the chopped onions and sauté well.
Add in the chopped tomatoes and cook till mushy.
Now add in the tamarind extract, and let it boil.
When it boils add in another 1 cup of water
Add in the chillie, coriander,sambar, and tumeric powders.
Add salt and let it boil till the raw smell goes.
The gravy should be a bit watery at this stage.
Add more water if needed.
Now drop the balls one by one.
Do not stir the kulambu after you add the balls.
Otherwise the balls will break. Cook until the balls are well cooked.
The gravy would have become a bit thick now.
Now you can stir gently once the balls are cooked.
You can garnish with cut coriander leaves.
[html:2dec01e845]
http://img121.imageshack.us/img121/9...ruppuballs.jpg
[/html:2dec01e845]
[tscii]
Aapam
Ingredients
2 cups raw rice
½ a tsp methi seeds
½ cup scraped coconut
½ cup cooked rice
coconut water if you have
1 tsp salt
1 tsp yeast granules
1 tbs sugar
1cup of thick coconut milk made from 1 coconut
3 cups of thin coconut milk or as needed
3 tbs sugar or more
Method:
Wash the rice and soak the rice with the methi seeds for 5 to 6 hours.
Then grind the rice with the methi seeds, cooked rice, and scrapped coconut, using coconut water if you have, or use the water in which you soaked the rice, to a thick fine paste.
Now add the salt , yeast, and sugar and mix well.
Leave it to ferment for about 7 hours.
Next morning, slowly add the thick milk, thin milk ,and the sugar to taste.
The flour should be a bit watery and coat the ladle. Do not stir a lot.
Heat the aapa chatti,
Wipe it with a oil cloth.
When the pan is hot, take a small ladleful of the batter and pour it in the chatti. Swirl it around once in a clock wise motion.
( If you swirl it more than once , you will not get a thin frilly layer)
Cover the chatti and let it cook on a slow fire.
(If your ladle is big, the center part will not cook)
Serve it hot with sweet thick coconut milk.
[html:78a617b7cd]
http://img691.imageshack.us/img691/6387/paalappam.jpg
[/html:78a617b7cd]
Kugan, no probs... post the recipes... I've never heard abt those recipes...
Glad u liked the kitchadi rice...:)
This recipe comes handy on days when u have lots of leftover rice from lunch...Give this a try & U'll be hooked...
Tamarind rice(using leftover rice)
Extract tamarind juice(to tase) & mix it with the rice. Add salt aswell & leave it overnight or for atleast 8 hrs.
The next morning: heat oil, splutter some mustard seeds followed by channa & urad dhal...once they trun golden, add curry leaves, red chillies(broken) & green chillies(slit) to taste , asafoetida & fry for a few secs. Add onions cut into thin strips & saute just until it starts to turn slightly brown...I like to saute onions just until they trun transparent as I like the crunch of onions in the rice. Now add the rice & stir fry on medium flame until the rice is thorughly heated & the raw smell of tamarind goes off. Serve as such or with coconut chutney on the side. Yum!!!.
Aarthi,
today for breakfast i made ur kuruma, it was so nice. we all enjoyed. we had it with rice. slight variation i did in ur receipe. i added 1/2" ginger , 3 pips of garlic, pinch of garam masala powder, 3 cashews.(coz we dont get khus khus here). while seasoning i added few pudhina, few coriander leaves too.
It is very easy to prepare. Smell was too good, taste is superb. Thanks aarthi.
selvi
kugan,
thats true. ur kitchadi rice is very good. i will change according to my family. like reducing ghee and cashews. i have to try this. coz in our family, everybody like the wholesome rice. instead of curry, vegetable etc.
thanks kugan
selvi
Hi dev..
I have done this many times, exactly the way you have written.
Friends believe us....it is really worth a try. Michame irukkaadhu.. you will be forced to make more left over rice....
dev,
ur leftover rice is very interesting, good idea. i will try it.
selvi
Another idea for left over rice ....
VADAGAM
Grind onion, green chilli, salt and perungaayam (all...thevaiyaana alavu) in a mixie and finally add the left over rice and give just one whip.
Now dry the above in small round balls under the sun, for two days (it should be very very dry) and store in dry containers.
Fry them in oil - any time ... It goes well with the dhideer tamrind rice (Dev's recipe)
Thanks for ur sweet comments Kuganka.Thanks a lot. :)Quote:
Originally Posted by kugan98
Thanks for the appam,paruppu urundai kulambu,kichadi and so on.Will try it one by one and will let u know the feedback kuganka.
Thanks for ur feedback selvika.Am happy that u all liked it. :D Am going to try one day with the changes what u have added and will tell u abt the outcome.Quote:
Originally Posted by Selviem
As u have stated the smell will be very good.My chitti used to prepare this very often.I learned frm her only.
Once again thanks selvika.
Sudha, very true... I'm one among those who cook more rice to prepare this pulisaadham the next day...:)
& I guess this recipe is a speciality of our region... I've not seen it prepared by ppl from other than kongu region...
This discussion reminds me of kongu specialities like arisiyumparuppu saadham, thanni thaalicha saadham, green gram paruppu etc... will post it sometime soon...
Sudha, will try the vadagam sometime... I always buy them from the store... maybe after this rainy season,I'll try it...
Thanks Dev, your tamarind rice sounds nice.
I will try it out soon.
I often make puli saatham in my house.
This will be a nice change.
Kongu recipe ellaam methuva poodungga.
Thanks. Kugan98
Thanks Selviem, I think you made nice changes in Aarthii's kurma.
I will try both ways and see.
Selviem if you have a different version for paruppu urundai
kulambu, please post it for Suvai.
I am sure she will like it.
Thanks. Kugan98
Sudha ma nice to see you in the thread.
How is the rainy season there?
Thanks for the vadagam recipe.
I too make my own, during the hot season.
Please drop in once in a way.
Thanks Kugan98
Aarthii, thanks for all your kind words.
I am sure you must be very busy in your kitchen.
Keep it up Aarthii, soon you would be a expert in cooking.
I would be the first person to be very happy.
Take care, Karthii. Kugan98
Maampazha Pulliseeri
Ingredients:
2 cups ripe mango pieces
1cup yogurt
1/2cup grated coconut
5 green chillies (more or less to your taste)
tsp tumeric powder
tsp mustard seeds
salt to taste
1 sprig curry leaves.
2 tbs coconut oil
Method:
Cook the mango pieces with a cup of water,salt and tumeric powder
on medium heat for about 5 to 6 minutes.
Meanwhile grind the coconut, the green chillies, with little yogurt.
To make a thick smooth puree.
Stir the puree into the cooking mangoes and simmer for 5 minutes.
Beat the remaining yogurt with a large spoon to make a smooth liquid.
Pour this over the mango pieces.
When the liquid in the pot starts bubbling, remove it from the stove.
Pour the oil in a pan and temper with the mustard seeds and curry leaves. Pour the tempering into the pulliseeri, stir gently.
Set aside for few minutes to allow the flavors to blend.
Serve with rice.
[html:6273c73fb4]
http://img509.imageshack.us/img509/7479/mangot.jpg
[/html:6273c73fb4]
Tips for sugar syrups.
Basic Sugar Syrup preparation:
Mix enough water to cover the sugar. Heat it to dissolve slowly , stirring in between. Do not allow it to boil until completely dissolved. Once the sugar is biliong, do not stir more; If any crystals are formed at the sides of the pan, wipe it with a cloth dipped in warm water. Over stirring will affect the consistency of the sugar syrup while boiling . Boil the syrup in steady temperature
Sugar Syrup Consistencies:
Thin Syrup : Syrup gets a shine and the sugar is dissolved completely
Sticky Syrup: Dip your forefinger in the syrup after dipping it in cold water; When you rub thumb over fore finger it feels sticky.
Half thread consistency: String is formed when tested between thumb and forefinger ,but it will cut immediately.
One thread consistency: Thin string is formed when tested between thumb and forefinger.
Two thread consistency: When tested between fingers, two threads are formed.
2 1/2 - 3 thread consistency: when tested between thumb and forefinger, string appears in 2 or 3 places.
Gathered consistency: When a little syrup is poured over water, it settles down below the water. It can be gathered by hand.
Ball consistency: When syrup is poured over water , a smalll ball is formed when rolled with fingers, and should be hard enough.(Soft or hard depending upon the sweet)
Crack consistency: When a little syrup is poured over water, it becomes hard (No cracks to Brittle consistency)
Caramel consistency: Sugar syrup changes to a golden brown to a dark brown colour.
[tscii]his is a simple satisfying and nutritious way of cooking greens with tuvaram dhal. It is delicious with rice or chappaties. Pour a spoonful of pure melted ghee over each serving of hot sauce. The children will love this.
Tuvaram Dhal And Greens Creamy Sauce
Ingredients
1 cup tuvaram dhal
2 big handfuls of greens, after picking of the stalks.
( parupu keerai,methi kerrai, spinach or any of your choice )
2 onions, chopped into tiny bits.
4 pods of garlic peeled
2 green chillies,slit into haves
1 tomato chopped into tiny bits
2 tsp thick tamarind juice
1 dried red chillie broken into 2 pieces
tsp of mustard seeds
tsp of jeera
tsp of tumeric powder
1 tbs of ghee
1 tsp of oil
salt to taste
Method:
Clean the greens and chop into shreads.
Add 1 cup of dhal with tsp of tumeric and 1 tsp of oil in 6 cups of boiling water. Cook till the dhal turns soft.
Add the greens, chopped onions,slit green chillies,peeled garlic,all to the boiled dhal. If the mixture is too thick, add cup of hot water. Cook for another 5 minutes.
Add the tomatoes, tamarind juice, salt to taste,and boil till the greens are cooked. ( not over cooked )
Pour the top thin dhal – greens liquid only,into another vessal. Mash the residual thick dhal,greens, and tomato,till creamy smooth, with the wooden dhal spoon churner. (It's tasty done this way, or use your mixie )
Pour back the top thin dhal water into the mashed mixture.
Heat a wok and pour in the 1 tbs of ghee. When it turns hot, add the tsp of mustard seeds, when they stop spluttering, add the jeera and the broken dried chillies. When the chillie turns crisp, pour in the dhal mixture. Stir once thoroughly and dish out.
[html:56eec52e25]
http://img9.imageshack.us/img9/3353/keerai.jpg
[/html:56eec52e25]
kugan,
nice tips for preparing sugar syrup. always i make mistake in that. ur tips will be helpful for me a lot.
sure kugan, i will post my version of paruppu urundai kulambu very soon. actually i steam the paruppu urundai and then i will add in the curry.
selvi
kugan ,
can u plz. tell me how to post the photos.
selvi
Thanks Selviem, I will soon let you know
how to post the pictures.
That will be great with pictures.
Thanks selviem. Kugan98
Dear SelviQuote:
Originally Posted by Selviem
First you need to open an account with any image host site, like photobucket, tinypic, etc.
Next take the pic of your cooking and upload to your computer.
Then log on to your image account and upload pic from your computer.
After that post the link here. Only moderators can enable your pics.
The most convenient way is to post in the following format:
... without any spaceQuote:
[ht ml] [img] copy/paste your link here [/img] [/ht ml]
And the mods will take care when they visit the thread next. :)
K, Tuvaram Dhal And Greens Creamy Sauce looks very good. I use the same ingre(except tamarind-I add more tomatoes) but I pressurecook everything togerther & just season it atlast & give a boil. will try ur method aswell.
thanks kugan
dev,
thank u so much for ur explanation. so kind og u. let me try.
selvi