Suja, Suvai and Talafanz thanks for your kind words. Thanks again. kugan98
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Suja, Suvai and Talafanz thanks for your kind words. Thanks again. kugan98
[tscii] Please try this dish.
BOTTLE GOURD MASALA (SORAKKAI)
Ingredients:
300 grms bottle gourd peeled and cubed
1 medium onion chopped
2 tsp oil
Salt to taste
½ a cup of water
For masala:
2 tsp coriander seeds or powder
1 tbs toor dal
5 dry red chillies broken
2 tsp white sesame seeds
1 tsp aniseed
3 garlic pips
100 grms groundnuts roasted and ground coarsely
Little tumeric powder
Little asafoetida powder
Little coriander leaves for garnishing
Method:
Dry fry the ingredients for masala.
When cool grind to a little coarse powder. Keep aside.
Heat a wok with the oil. Add in the onions and sauté well till
The onions are lightly browned.
Add in the cubed bottle gourd, tumeric powder, and asafoetida
Powder. Stir nicely, add in ½ a cup of water.
Boil for about 5 minutes, until the pieces are cooked, but retain shape.
Add the masala powder and groundnuts powder to the cooked gourd.
On a low flame mix the gourd with the masala well.
The masala will absorb what ever excess liquid left.
If it is very dry, sprinkle some water.
Stir nicely, taste for salt, remove and garnish with the
Coriander leaves. Goes well with chappati, and rice.
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May her soul rest in peace...:bow:Quote:
Originally Posted by kugan98
kugan,
sorry to hear the news. my heartiest condolences to u and one and all in ur family. God will give u strength. take care.just back from the trip.
selvi
kugan,
can u please post me the receipes for mysore masala dosa and mushroom pepper gravy (for roti/chapathi)
thanks in advance
selvi
Dear Kugan
Please accept my heartiest condolences.
Your grandma is a blessed soul that's why she didn't stay long after she lost her independence. Surely she is very happy now.
Take care.
Shanthy
CARROT VADAI
Ingredients:
1 Cup of Urad Dhall (Ullunthu)- soak nite before & grind it the next day to a thick paste
3Tbsp- Rice Flour
5cm Ginger -minced
1 big onion-minced
1 Big Green Chilli-minced
1/2 Carrot- grated
4 curry leaves-chopped
Corriander leaves-Chopped
6-8 Peppercorns- pounded
1/2 tsp Baking Powder
Salt
Oil
Method:
Add all the above ingredients into the grinded paste and enough salt. Mix it well. Refrigerate for a hour. Heat a pan of hot oil. Scoop the batter with a spoon and drop it into the hot oil. Take a chopstick and make a hole in the centre of the vadai. Fry it till golden brown.
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Dear kugan,
sad to hear the news.. may her soul rest in peace . may God bless u with all strength u need during this difficult time.
take care
Maya
Dear Dev, Selviem, Shanthy and Mayaa, thanks for your kind words.
Shanthy you are right, we employed 3 nurses to take turns to look after her. She was well except that she was bed ridden.
We could see her tears when ever the nurses cleaned her.
I was always by the side when ever she was fed or cleaned.
The nurse suggested we buy a ruffle mattress for her.
She looked at me and shooke her head.
The next day morning she was fine.
At 3.pm she started to slip, and before the ambulance came
she breathed her last in my arms at 4.pm.
I managed to whisper in her ears "Om Nama Shivaya" many times before the nurse confirmed that she is gone.
I think she gave up and did not want to fight to live.
She was a great soul. We all miss her alot.
Thanks. kugan98
Dear Selviem,
I have a mushroom pepper fry.
Also the mysore masala dosa.
Both the recipes I will post a bit later with pictures.
I will be done with the prayers this week.
So I will be free from next week.
Take care of your health Selviem
Love Kugan98.
kugan,
after reading ur message,tears came from my eyes. Really u r great. Sure god will give u and ur family members a good strength. we all r doing prayers for the same. take ur own time kugan to post the receipes, it is not at all urgent.
take care
selvi
[tscii]Try this tofu recipe.
MO PO TOFU
Ingredients:
200 grms firm tofu
75 grms deep fried tofu minced
1 tsp pepper corns powdered
1 tbs fermented black beans (pounded)
2 tsp of garlic finely minced
2 tsp of ginger finely chopped
3 shallots chopped
1 tbs light soya sauce
1 tbs tomato sauce
2 tsp chillie powder
2 tbs cooking oil
1 stalk of scallion chopped into 1 inch length
¼ cup water
A pinch of sugar (optional)
Salt to taste
Method:
Cut tofu into small pieces, drain the water and keep aside.
Heat up a wok, add in the oil, add the minced garlic, black bean paste,
And the minced fried tofu, stir fry nicely.
Now add in the shallots,ginger,light soya sauce,chillie powder,
and stir fry until aromatic.
Add in the tofu, tomato sauce,water. Stir gently to blend the tofu
With the sauce. Lower the heat and simmer for about 3 minutes
Until the sauce thickens. Taste for salt, add in the sugar, pepper
Powder and chopped scallions. Gently stir and blend well.
Dish out and serve hot.
Note: This dish calls for ground meat, I have substitute it with
Deep fried minced tofu.
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[tscii]Selviem here is the mushroom pepper fry for you.
I did not want you to wait.
I think I have posted a mushroom curry before.
Please try both of them.
The mysore masala will come after the prayers.
MUSHROOM PEPPER FRY
Ingredients:
300 grms fresh button mushrooms (I used canned)
1 big onion chopped
2 tsps ginger garlic paste
¼ tsp tumeric powder
1 tsp tamarind paste
1 tsp mustard seeds
1 sprig curry leaves
2 tsp oil
2 tbs coriander leaves chopped for garnishing
Salt to taste
To grind:
1 tbs channa dal
5 dry red chillies broken
1 tsp black pepper or more if you like
Method:
Cut the mushrooms into small pieces. Set aside.
Dry roast the ingredients in “grind”
When cool, grind it into a fine paste using little water.
Heat a wok with the oil, add in the mustard seeds.
When they splutter, add in the chopped onions,ginger
Garlic paste and curry leaves.
Sauté well, add in the ground paste,tumeric powder
And the tamarind paste. Stir nicely, add little water,
Keep stirring on medium heat so that the paste does not
Stick to the wok. When the oil comes up, add in the mushroom
And mix nicely. See that the mushroom is nicely coated with the masala.
Remove when the mushrooms are cooked.
Garnish with the chopped coriander leaves.
Serve with steaming rice or chappati.
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thank u kugan so much kugan. surely i will try and come back to u. take ur own time for mysore masala dosa.
tc
selvi
Ondeh Ondeh (Glutinous Balls)
Ingredients
8-10 pandan (screwpine) leaves, cut into 3cm lengths
200g glutinous rice flour, sifted
Pinch of salt
1/2 cup boiling hot water
A few drops green colouring (if desired)
1/2 grated coconut, mixed with a pinch of salt
Filling (combine):
100g gula Melaka or palm sugar
1 tbsp soft brown sugar
Method
Put pandan leaves and a little water in a liquidiser. Blend into a coarse pulp. Strain using a sieve to obtain two tablespoons of thick juice. Set the juice aside.
Put sifted glutinous rice flour and pinch of salt in a mixing bowl. Pour in boiling hot water and pandan juice. Stir well to form a smooth dough. If dough is too stiff, add a little water; if it is too wet, add a little glutinous flour.
Divide dough into small pieces and form lime-size balls. Flatten each piece, put half a teaspoon of filling in the centre and roll again into onde-onde balls.
Drop the onde-onde into boiling water. When the balls are cooked they will float. Scoop up the onde-onde with a perforated ladle and toss in grated coconut.
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Jeera Rice (Cumin)
Ingredients:
2 cups of Basmati rice- washed & drained
2tsp Cumin Seeds
1 Cinnamon Stick
1 bayleave
1 onion-sliced
salt
2tsp Ghee (clarified butter)
4cups of water
Method:
In a pan, add in the ghee, onions, cinnamon stick & bayleaves and stir fry till golden brown. Add in the cumin seeds, rice and blend it well with the ghee. Add in 4 cups of water, salt and stir it well and coo it in the rice cooker. Garnish with fried onions and cilantro.
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INDIAN SALAD
Ingredients:
1 Carrot- Diced into cubes
1 Onion - Diced into cubes
1 Green Chilli- Diced into cubes
1 Tomato- Diced into cubes
1 Cucumber- Diced into cubes
Salt
3tsp Vinegar
A little water
Method:
In a bowl, add in the diced carrot, cucumber, onion, chiilies & tomtoes. Add in salt, vinegar & water and mix it well. Chill the salad in the fridge.
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Hello Superspiczy, Thank you very much for all the recipes.
You seem to know all the Malaysian kuih-kuih.
As for the ondeh ondeh, I just add plain water to the flour.
Not boiling water, also only palm sugar.
Must try your method also.
Thank you very much Superspiczy.
Kugan98
no worriez kugan.. anithin for you. That ondeh ondeh recipe was from a old malay aunty!! traditional way!! hehehehe
kugan, I wan to make channa masala for the Puri...but i wan a real good recipe for the channa masala. Over here in brisbane.. I cant get the authentic way of making it... please help.
Superspiczy
No problem Superspiczy. I will post the recipe with the picture tomorrow. This recipe was given to me by my north Indian friend.
Its very tasty. So hold on untill tomorrow.
Kugan98
[tscii] There are many ways to do this puli inji.
This recipe belongs to my late grandmother.
All relatives will ask her for a small bottle of this inji puli.
She will always oblige everyone.
We made this for lunch for her prayers.
INJI PULI
Ingredients:
500 grms young ginger
500 grms fresh green matured chillies
500 grms tamarind
1 ½ cups of brown sugar or jaggery ( more if you like sweet)
5 sprigs of curry leaves
10 dry red chillies cut into pieces
2 tsp mustard seeds
¼ cup oil
1 ½ litres of water
Oil for frying
Salt if needed (usually tamarind has salt in it.)
Method:
Skin and slice the ginger and cut it into fine pieces.
Slit the green chillies into four and also cut into fine pieces.
Use 1 ½ litres of water on the tamarind and squeeze out the juice.
Strain it into a wok and boil it on low flame, till it thickens and the raw smell is no more.
Mean while put a wok on fire with oil.
Fry the finely cut ginger till it is lightly browned
Remove to a container.
Fry the green chillies till half fried. Remove it.
Now add the fried ginger and green chillies to the thickened tamarind juice. Add in the sugar and stir well.
Put a pan on fire, add in the ¼ cup of oil. Add in the mustard seeds.
When they splutter add in the curry leaves and the broken dry red chillies. Sauté nicely and add to the cooked tamarind juice.
Stir nicely, the consistency will look like jam.
Remove cool and store in glass jars.
Finely cut ginger and green chillies
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The Puli Inji
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kugan,
The inji pulli looks so mouth watering... i am drooling.. that will be a perfect fit for sambar... yummylious!!!
[tscii]TAU GORENG (MALAY VEG DISH)
Ingredients
4 squares white tau kau (Tofu) Fried
a handful of beansprouts - scald in boiling water
1 small cucumber (peel and cut into small pcs)
Sauce
1/2 pc gula melaka chopped (50g)
1/4 teacup water
4 red chillies or chilli padis (Pound together)
8 shallots
½ teacup roasted peanuts (pounded finely)
¼ teacup assam juice
Salt to taste
½ teasp thick soya bean sauce - (Indonesian Kecap Manis)
Method
Shallow fry the tau kua and then cut into smaller pieces
Arrange the tau kua on a serving plate and top with the beansprouts, cucumber and carrots slices.
To prepare the sauce, put the gula melaka and water in a sauce pan and boil gently till the sugar is dissolve. Sieve and leave it to cool.
Mix the rest of the ingredients for the sauce together, then mix in the dissolved gula melaka (the sauce should be fairly thick)
Pour the sauce over the salad.
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Thanks Superspiczy for your tofu recipe.
What happened to all our friends?
No comment from anyone.
I owe Selviem the mysore masala dosa.
It will come soon.
O.K superspiczy I am posting the channa recipe for you.
Thanks. Kugan98.
Nov, are you around?
[tscii]
CHANNA MASALA
Ingredients:
300 grms channa dal soaked over night
2 tomatoes chopped fine
1 big onion chopped fine
2 tsp ginger garlic paste
1 tsp chillie powder
¼ tsp tumeric powder
¼ tsp garam masala powder
1 tsp lime juice
1 bay leaf
2 tbs oil
Salt to taste
Little coriander leaves for garnishing.
To roast and grind to powder:
2 tsp coriander seeds
½ tsp cumin seeds
½ tsp pepper corns
1inch cinnamon stick
2 cloves
Method:
Boil the soaked channa dal with little salt till cooked.
Drain, take 2 tbs of the boiled channa dal.
Mash well and keep aside.
Heat a wok with the oil. Add the bay leaf, add in the onions.
Sauté well, add in the ginger garlic paste and fry for a minute.
Now add the chillie powde, tumeric powder and the ground powder.
Stir nicely, add in the chopped tomatoes, and about ½ a cup of water.
Cook till the oil serperates.
Add in the boiled channa dal with the mashed dal.
Add in the garam masala powder and mix nicely.
Cook for a minute and remove from the stove.
Add in the lime juice, mix well and garnish with the coriander leaves.
Serve with puri or bread.
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Kugan,
Thank u so much for the delicious recipe! i am going to try it today. btw.. i was wondering.. is it ok if i can soak the channa like today itself to cook it today? please advise!!!
Well Superspiczy you will have to soak for about 6 hours for it to really swell. Then your cooking time will be short.
Thanks. Kugan98
kugan,
i tried the channa masala!! its thumbs up!!! my bf loved it.. Thank you so much for the excellent recipe....
Superspiczy
1-2-10 :DQuote:
Originally Posted by kugan98
The pleasure is all mine Superspiczy.
I feel very happy to hear that you liked the dish.
Keep posting your recipes Superspiczy.
Thanks again. Kugan98
Thanks NOV anna :lol:
[tscii] Dear Selviem here is the mysore masala dosa.
MYSORE MASALA DOSA
Ingredients:
For Dosa:
½ cup parboiled rice
½ cup long grained rice
½ cup urad dal
¼ cup moong dal and channa dal
½ tsp fenugreek seeds
Soak all the grains for about 6 hours. Grind to a fine paste and let it ferment for about 8 hours. The batter should be of medium consistency.
Red Chutney:
7 dry red chillies soaked
1 small onion
2 garlic pips
¼ tsp tamarind paste
Salt to taste
Grind all the ingredients to a spreadable paste and keep aside.
Potato Masala:
2 cups boiled and mashed potatoes
1 big onion chopped fine
2 tbs green peas (optional) I did not use
1 tbs ginger chopped fine
2 green chillies chopped fine
1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 tsp tumeric powder
½ tsp cumin powder
A pinch of asafetida powder
Little curry leaves
Little coriander leaves chopped
Salt to taste
Add the tumeric powder, cumin powder, asafoetida powder and salt to the mashed potato and mix well.
Heat a wok with oil, add in the mustard seeds and urad dal. When the seeds splutter add in the onions, ginger, curry leaves, and green chillies. Sauté well, add in the mashed potatoes and stir fry well.
Lastly add in the chopped coriander leaves and remove. The mixture should be soft, not too dry nor too watery.
The Mysore Dosa:
Heat a dosa tava, spread the dosa batter, pour a teaspoon of gingelly oil around the dosa. When the dosa is a bit brown and cooked, apply the red chutney on the dosa.
Take a tablespoon or a little more of the potato masala and put it in the middle of the dosa.
Then fold the dosa into an envelope. Remove and serve with sambar and coconut chutney.
How to assemble the dosa.
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The folded Dosa
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Hi Kugan,
Channa looks very delicious. Will make it & then let u know.
Open mysore masala dosai looks yummy too...kaaramaa?..neenga kodutha alavu for chillies....if on a scale of 1 to 5 for spice meter where wld this be?
thx
s
Greetings Superspiczy. What is Corriander leave??? What do we call it in Thamizh???
Pardon my ignorance. I'm not that good when it comes to cooking items and vegetables in English... :oops:
malli thalaQuote:
Originally Posted by Thalafanz
Oh, ok. Thanks.Quote:
Originally Posted by NOV
Hi there,
Yes corriander leaves are called Malli thalai... They also call it cilantro leaves..... which is also kotha Malli!!!
Superspiczy
Dear Suvai, thanks for your comments.
Suvai I do not know anything about spice meter.
If you do not like kaaram, just apply little chillie paste.
You can consume the dosa without any sambar or coconut chutney.
Thanks Kugan.
[tscii] My late grandma likes to make her vatral kulambu like a paste and keep it in bottles. When she wants gravy she will take 100ml of boiling water and add 1 or 2 tbs of the paste and would have instant vatral kulambu.
Or she will take steaming hot rice add a tsp of gingelly oil and a tbs of the vatral kulambu and mix it into the rice. We would have rice something like puliogara.
Here is the recipe.
VATHAL KULAMBU
Ingredients:
1 big lemon sized tamarind, soak in 3 cups of water
2 tbs of sundakkai vatral fried crisp in oil
4 garlic pips sliced (optional)
¼ tsp tumeric powder
1 tsp jaggery
A big pinch of asafetida powder
1 sprig curry leaves
½ tsp mustard seeds
½ tsp fenugreek seeds
3 dry red chillies broken
30 ml gingelly oil
To Grind:
1 tbs coriander seeds
½ tsp fenugreek seeds
1 tsp urad dal
1 tsp channa dal
6 red chillies more or less acc to taste
1 tsp rice flour
Method:
Squeeze the tamarind and extract the juice.
Dry roast all ingredients in “grind” and make into smooth powder.
Fry the vatrals in oil and keep aside
In a wok add the gingelly oil, add in the mustard seeds ,fenugreek seeds.
Add in also the curry leaves and broken red chillies.
Now add in the sliced garlic and fry till it is golden in colour.
Now add in the tamarind juice, let it simmer on low heat.
Add in the tumeric powder, salt and jaggery.
Stir once in a way, when the mixture becomes semi thick, add in the ground powder, asafoetida and the fried vatrals. Allow it to boil for another 10 minutes on medium flame till the oil floats on top and the kulambu becomes thick like a paste. Remove .
Note: You can add in any vatrals of your choice.
If consuming the same day you can add in ½ cup of shallots ½ fried in oil. If you want it in gravy form remove before the gravy becomes very thick.
The Vatral Kulambu Paste;
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Vatral Kulambu Rice:
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