Kugan akka
Do you know many italian items?
Do you know how to make toasted panninis?
see this
http://www.google.co.uk/images?hl=en...iw=632&bih=494
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Kugan akka
Do you know many italian items?
Do you know how to make toasted panninis?
see this
http://www.google.co.uk/images?hl=en...iw=632&bih=494
K, hope the urad dhal pooranam turned out as u expected...:)
For the chow chow poriyal, add poondu podi insted of the dhal powder... super tasteaa irukkum...:D
Jay, great tip for sinus!!!... Thanks a lot...:)
yes dev,jay had given really a great tip
kuganka,thanks for the chowchow recipes.
Pranay likes chow chow very much.
P.S Tamby, toasted paninis are nothing, but sandwiches.
You can use any filling as you like.
You use the gadget to make the paninis.
Its like our sandwich maker.
You can even use the sandwich maker to make
the paninis. Or if you do not have one,
Use your pan, put the sandwich in the greased pan.
Put a pot cover or something over the sandwich.
Now put a heavy object over the cover.
Grill till the bottom browns.
Then turn the sandwich over and do it again.
Ah, you can use our simple dosai kal :lol:
Here is how the panini maker looks
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Here is a recipe, which my sis-in-law used to do in US.
Sorry I do not have a panini maker.
GRILLED VEGETARIAN PANINIS
INGREDIENTS:
Balsamic vinaigrette
1 long eggplant, sliced lengthwise into 1/4″ strips
1 zucchini, sliced lengthwise into 1/4″ strips
1 yellow onion, sliced into 1/4″ rings
Extra-virgin olive oil
4 slices of bread
Hummus
2 roasted red peppers
4 slices cheese
Salt and pepper
DIRECTIONS:
Place eggplant and zucchini in a plastic bag with enough balsamic vinaigrette to coat the vegetables. Seal and marinate in the refrigerator for 1 hour.
Preheat panini grill to medium-high heat (375 degrees). Brush olive oil on both sides of onions, season with salt and pepper and place on the grill. Remove eggplant and zucchini from marinade (discard remaining marinade) and place onto the grill as well. Close the lid and grill vegetables for 3-4 minutes until cooked through.
Brush olive oil onto the outer sides of each slice of the bread. On the bottom bread slices (oil side down), spread a layer of hummus. Top with slices of zucchini, eggplant, red pepper, onion, cheese and top bread slice (oil side up).
Grill 3-4 minutes until cheese is melted and golden grill marks appear. Serve immediately and enjoy!
Dev, thanks for your nice tip.
Will try it out soon.
Thanks, Kugan98
Aarthii, nice to see you active in the thread.
Aarthii take care of your health first.
Seek treatment as soon as Subra comes.
The garlic too sounds simple to follow.
Take care Aarthii, Kugan98
Breakfast for kids:
Strawberry short cake and sweetened ricotta
http://www.usatoday.com/yourlife/foo...htm?csp=34news
Now, I Know why aunty is making pancake for me every day! :lol:
She calls me a kid! :)
Thanks uncle for the nice link.
I am sure it will be useful for many.
Vayasu ahkittale cinna pula thaan :lol:
Thanks uncle, Kugan98
Karthika, I have asked my aunt for the village dried fish curry.
I will post as soon as she posts.
Also you can make pickles, dry masala, or just fry the dried fish. I will post one by one.
For two days will be busy with the festival.
Thanks and take care, Kugan98
Friends, I would like to share with everyone,
what my niece sent me from U.S.
Thanks, and take care, kugan.
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WISHING ALL MY FRIENDS A VERY HAPPY
VINAYAGAR CHATHURTHI
MAY THE LORD BLESS EACH AND EVERY HOME
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Kugan98
ahaaahaaaa...pramaathamaana pictures of Lord Vinayagar...& depiction nga kugan :notworthy: :thumbsup:
Happy Vinayagar Chathurthi to kugan & each & everyone who visits....this thread...:-)
hello nga kugan............epadi irukeenga?
summa pattaya kilapiteenga with chow chow poriyal & chow chow peel chutney.....actually i dont make poriyal like the one u have given & i tried it....super taste nga.....thank u thank u.....:-)
Dev...kitchen laptop sounds so cool.....:mrgreen:
here i was thinking that its something new in the market....:noteeth:
Good luck with the ulunthu pooranam....:-)
aarthi hope u will feel better soon....:-) try netti pot too u might get it in natural health food stores or ayurvedic stores. A lot of ppl vouch on it.
kugan /dev/nm/suja/ aarthi/ enna menu onga veetila for vinayagar chathurthi??? ethaavathu puthu sweet or kaaram panna poreengala?
sari ethu pannalum vinayagaruku muthala koduthitu...enakum apadiye parcel pannidunga
:noteeth: :noteeth:
kugan ngov...what is seepu muruku???? any idea?....plzzz dont go waking up yr aunt...avanga muzhicha apuramey kelunga.... :noteeth:
Happy Kozhukattai eating.... :noteeth:
kugan: I did not sing because there was no nalangu! :) I was teasing Paramashivan because he asked for wedding songs! :lol:Quote:
Originally Posted by kugan98
Dear Kugan, I finally made the dosai according to your recipe-excellent! these are the best dosais I've made. I added sugar while grinding, so the color is golden brown. Many thanks!!
How to make kolukattai? can someone share the ingredients.
Happy Vinayakar Chathurthi to all.
Recipe 49 in the list of recipes- link in first post-first page ! :)Quote:
Originally Posted by great
Happy PiLLaiyaar chathurthi ! :)
Thanks RajRaj :)
Friends first forgive me for being absent for the past 2 days.
Semme busy, had to go to Ipoh for a house warming ceremony.
Came home late at night and yesterday whole day busy with the prayers. Too many varieties to cook.
Really very exhausted.
Thanks friends. Kugan98
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Suvai thanks for your nice post.
I really miss those at times.
Your seepu murukku is coming soon.
Thanks, take care, Kugan98
Lakme, I am very very HAPPY that your dosai,
came out well.
I should thank you for posting the feed back to us.
Please do try other recipes and give us your feed back.
Thanks, take care, Kugan98
Dear Great, welcome to the thread.
I am very, very sorry that, I was of no help to you.
I did not log on for 2 days.
I hope you found the recipe.
I am ever greatful to my Rajraj uncle for showing
you the link.
THANK YOU Rajraj uncle.
You are simply great.
Thanks and take care, Kugan98
Great thambi, enna indha pakkam ellam etti paarka aarambichuteenga?... kalyanam fix aagidicha...:lol2: ;)Quote:
Originally Posted by great
K, super spread... I really wonder how u cook so many items so frequently!!!... All I can do is simple everyday cooking...idhu maadhiri ellam seiyanumna varushathila once or twice seiyalaam... :roll:
Dev, you brought some relief to my heart.
I was soo happy to see your post.
Samayal ellam part and parcel of life.
Dev, I went for a house warming ceremony in Ipoh.
Its my cousin's house. They ordered breakfast from
a hotel. Dev, it was so horrible.
Then my cousin begged me if we could cook the lunch.
I had no choice, but we had lots of friends to help out.
We cooked lunch for about 50 people before lunch time.
My cousin was so happy.
Only my whole body was crying for help.
The next day, prayer cooking.
Still very tired, Take care Dev. Kugan98
Suvai here is your seepu murukku.
Seepu Murukku
Ingredients:
3 cups rice flour
1 cup urad dal flour
1/4 cup of pottu kadalai flour ( roasted gram dal flour)
1 tbs butter
1 tsp cumin seeds
2 tsp sesame seeds
Salt to taste
Coconut milk or water (warm the milk or water )
Oil
Method:
Combine all the dry ingredients and butter.
Add enough coconut milk or water.
Make a soft dough. Knead well.
Put the dough into the presser.
Use the seepu murukku achu.
Fill the flour into the presser and press it into
long strips, over a plate or grease paper.
Cut them into equal length.
Roll it like ring over the finger and keep aside.
Heat the oil and deep fry the rings.
Take out and cool, store it in an airtight tin.
Make Strips Like This:
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http://img827.imageshack.us/img827/9418/strips.jpg
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The Seepu Murukku:
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http://img205.imageshack.us/img205/2...pumurukku1.jpg
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Kuganka,ur spread really looks great.
Thanks for the seppu murukku recipe too.
Kalakareenga kuganka
Quote:
Originally Posted by dev
well said dev,ingaiyum adhe kathai thaan.
:lol: appadiyellam illainga. I like to cook whenever i have time. This weekend I was alone, so thought of cooking something new.Quote:
Originally Posted by dev
Thanks. No Probs, with the help of RajRaj, I could find the Kolukattai ingredients etc etc. But I couldnt try this week :( Have made a note of it. Will defn try to make kolukattai :DQuote:
Originally Posted by kugan98
Btwn, antha pic irrukara dish neenga pannatha :slurp:
Aarthii, I am soo happy to see your post.
How is your health? Has Subra come home?
What did you cook for Vinaygar Chathurthi?
Amma is here to help you.
Take care, aarthii, Kugan98
Thanks great for your post.
Please try out simple recipes, when you get the time.
Unggalukku santhegameh vendaam.
All the items were cooked by me.
I have a maid only to clean and wash up everything.
I made greengram sweet pooranam mothagam.
Pasi paruppu sweet pidi kolukkatai.
Urad dal pooranam spicy kolukkatai.
Rice spicy pidi kolukkatai.
Puli saatham, tengaai satham, lime saatham.
Sundal, also had aval, pori, fruits, elaneer,
and sugarcane for the prayer.
I will soon post the recipe for the rice spicy pidi
kolukkatai.
Thanks and take care, Kugan98
[tscii]
RICE SPICY PIDI KOLUKKATAI
Ingredients:
2 cups of raw rice, soaked and semi dried
2 green chillies chopped fine
2 tbs grated coconut
2 tbs oil
¼ tsp urad dal, a bit broken
¼ tsp mustard seeds
¼ tsp moong dal
¼ tsp asafoetida powder
Few curry leaves sliced
3 cups of water ( keep more boiling water handy))
Salt to taste
To Dry Roast And Grind To A coarse Powder:
1 tbs channa dal
1 tbs toor dal
1 tbs urad dal
2 dry red chillies
Method:
Grind the rice in a mixie to a rava consistency.
Dry roast all the items and grind to a coarse powder.
Mix the two powders and keep aside.
Heat oil in a wok, add in the mustard seeds,
Now add in the urad dal, moong dal, asafoetida powder.
Also the curry leaves, and the green chillies.
Sauté well, all the ingredients.
Now add in the water, salt and the coconut.
Let it come to a slow boil.
Now keep the flame to a medium heat.
Add in the prepared rice mixture.
Mix it well, and let it cook for about 3 minutes.
(sprinkle little water if needed)
Switch off the stove, keep it covered till contents are a bit warm.
Mix the cooked flour nicely, grease the idli plates.
Just wet your palms and shape the flour into oval balls.
Press with your fingers to get the dent.
Steam the pidi kolukkatai for about 10 minutes.
Let it cool for a minute, remove from the idli plate.
Offer it to God and enjoy it.
NOTE:
You can eat it as it is or serve it with any chutney.
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dev,
enga veettukku vaanga! Aunty will train you to cook for 150 people several dishes! :) She did it for our 25th wedding anniversary without any help from others!
kugan is closer. But, she has children to take care of!
Let us know when you plan to be here! :lol:
Quote:
Originally Posted by dev
Thanks Rajraj uncle.
Dev and I will both come together.
I too need better training.
So far I have cooked for about 100 people.
Of course with the help of my friends :lol:
Thanks and take care. Kugan98
Karthika, now coming to your requests.
Neeimeen or it is called vanjram or vanjanai meen.
Here in Malaysia the neeimeen karuvadu is very expensive.
Normally they will just fry it in oil,
and have it as a side dish with rice.
Mostly it is consumed by the Malays and Chinese.
O.K Karthika, I have got the recipe from my aunt for
neeimeen karuvadu masala.
Neeimeen fish pickle,
Neeimeen or fresh fish masala
Also the village style karuvatu curry.
As for the kara kulambu, we all make simple kara kulambu.
I am a frequent traveller to "Annai's Illam" in Pondycherry.
I asked my friends there and they said normally, the catering people make their kara kulambu with groundnuts added.
Did you taste it with groundnuts?
Please let me know. I will get the recipe from them.
I will post all the recipes one by one.
I have very little stock of mock fish.
So I do not know if I will be able to post the pictures.
Please reply me, for me to post.
Thanks, Kugan98
Hi friends
Nalam. Nalam ariya aaval. Romba naalachu inge vandhu....... Hope you are all doing great.
Work romba busya pogudhu. So could not log in at all. finally 2 days off eduthuttu, I had been to Mantralayam with family. (with 2 other families)
Had very very good darshan. I DID THINK ABOUT ALL OF YOU. ellarum ella nalamum pera prarthanai seithen.
Thungabadra nadhiyil, for the first time, parisalil ponadhum pudhu anubavam.
Matrapadi ellam as usual than.
Ippadikku
S
Sudha, I am soooooo happy to see your post.
You are always in my mind, not only you,
NM, Suja, Madhu, Suvai, Selviem and all the others.
Only you and Madhu have been missing for a long time.
I can understand you are busy, thats why I do not disturb.
But all of you are always in our prayers and thoughts.
Very happy that you prayed for us, also very happy that
you enjoyed the trip.
Have you moved to your new house?
Drop in when you are free.
Take care, Kugan98
[tscii]Karthika, here is a pickle recipe for you.
VANJANAI MEEN PICKLE
Ingredients:
500 grms vanjanai meen ( cut into cubes )
¼ tsp turmeric powder
1 tsp of chillie powder
Salt
Oil for frying
3 tbs of gingelly oil
15 pips of garlic (sliced into halves)
1 ½ inches of ginger ( thinly sliced into julienne )
2 sprigs curry leaves
1 tsp mustard seeds
1 tsp ginger paste
1 tsp garlic paste
2 green chillies slit (optional )
2 tbs chillie powder (more if you like )
½ tsp fenugreek powder
½ cup vinegar
Salt
Method:
Clean the fish cubes, remove excess water with kitchen towel.
Add in the turmeric powder, chillie powder, salt.
Marinate for about 20 minutes.
Deep fry them, not over cooked, remove and keep aside.
Heat a wok with 1 tbs of gingelly oil.
Shallow fry the ginger, garlic and curry leaves.
Remove and keep aside.
Now heat the 2 tbs of oil, add in the mustard seeds.
Add in the ginger garlic paste.
Also the green chillies, cook till the raw taste is gone.
Remove from the heat. add in the fried, ginger garlic,
curry leaves, also the chillie powder and fenugreek powder.
Add in the fried fish, salt and vinegar.
Mix well, put the pot on the stove again.
Heat through well. Sprinkle little boiling water if needed.
Let it boil once if adding water.
Let it cool well before storing in an airtight container.
Use it after a week for the flavours to set.
Refrigerate if you want to keep for long time.