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Wow Kugan!!!... vanthadhum recipe aa?...u r impossible...;)
K, this is called thoran in kerala,right?... we can use any vegie n make thoran... yummy!!! Variations I've tried are adding garlic to the mixture and substituting green chilly in place of chilly pwd...
I've promised to post my MIL's rasam recipe for Suvai looooong back... here is the recipe for her Kongunadu dhal rasam...
1. Cook dhal with lotsa water and turmeric,vilakennai(few drops). Once the dhal is well cooked, drain 1 cup of the dhal water and keep aside for making rasam.
2. Crush 3 garlic pods and chop 3 shallots.
3. Add tamarind juice from a small gooseberry sized tamarind and add it to the dhal water.
4. Also add 1/2 tsp kongu masala pwd,asafoetida,generous amts of curry leaves and coriander leaves roughly torn,salt.
5. Heat 1/2 tsp oil. Splutter mustard and the add the garlic,onions and 1 dry red chilly and saute for a min. Garlic shouldn't turn brown.
6. Add the dhal water and let it foam.
7. Switch off flame and add 1/4 tsp(or a lil more) coarsely ground jeera-pepper powder.
8. Yummy rasam is ready to serve.
Note.
1.This rasam should be slightly sour-meaning u should be able to feel the sourness the moment it hits the tongue.
2. The rasam should be made imme(within 2-3 misn) after adding tamarind n stuffs to the dhal water. Else the taste will change significantly she says.
Here is a simple,quick tomato rasam...
Quick tomato rasam:
1. Grind 1 small ripe tomato adding 1/2 tsp kongu masala pwd,asafoetida, 1/4 tsp(or a lil more) coarsely ground jeera-pepper powder,salt.
2. Crush 3 garlic pods and chop 3 shallots.
3. Heat 1/2 tsp oil. Splutter mustard and the add the garlic,onions and 1 dry red chilly and saute for a min. Garlic shouldn't turn brown.
4. Add the tomato water,generous amts of curry leaves and coriander leaves roughly torn and let it boil for 2-3 mins. Once the raw smell is out, take the rasam off flame.
5. Yummy rasam is ready to serve.
Hi Kugan!
Welcome back!!Hope u had a nice time during your trip..
I made garbanzo beans/konda kadalai kaara kuzhambu from Menu rani chellam Arusuvai Neram..It came out good!!
Here is the recipe..
Ingredients:
Chick peas - 1/2 cup soaked for 8 hrs and cooked for 2 whistles in pressure cooker
Onion - 1 medium sliced
Tomato - 1 chopped
Dry red chillies - 2
Mustard seeds - 1 tsp
Methi/Fenugreek seeds - 1/4 tsp
Coriander powder r- 2 tsp
Chili powder - 1tsp
Turmeric powder - 1/2 tsp
Tamarind - size of a lemon soak din water
Extract about 2 cups of juice
Salt to taste
Oil preferably gingelly oil - 1/4 cup
Curry leaves - a sprig
Grind the following into a paste :
Grated coconut - 2 tsp
Poppy seeds - 1 tsp
Cashew nuts - 5 or 6
Method:
Heat oil in a kadai.When hot add the mustard seeds.When they splutter add the methi seeds and chillies till slightly brown.
Add the curry leaves and then the onions.
Saute till onions turn translucent.
Now add the tomato,turmeric powder and saute till mushy.Then add coriander powder and chili powder and saute for 2 minutes.
Now add the paste and saute till raw smell goes off.
Finally add the tamarind juice,required amount of salt and boil for about 8 to 10 minutes on medium heat.
Serve with plain rice.
PS-Iam not able to attach a picture due to some errors..
Kuganji.. shall we add any dal like moong dal in banana stem poriyal ? will it change the taste ?
Madhu anna, thanks for your nice post.
As for your query about the banana stem, I think the taste will vary a little.
No harm in trying, adding the moong dal, I am sure the taste will be nice.
I am going to try it out, also as Dev said, green chillie paste and garlic.
This is how new recipes are found:-D
Thanks and take care, Kugan
Thanks Dev for the nice post and recipes.
Yes my host called it thoran. They are my distant relatives, settled in Kerala.
She also cooked some brinjal dishes. ( I think she likes brinjals :-D)
What a co incident, she too made a lemon rasam that I liked very much.
You too have posted two types of rasams. Rasams are my favourites.
Thanks I will try them out.
In turn I taught her how to make cookies, pizza and cakes:smokesmile:
Had a hectic time visiting the doctors, anyway all was fruitful.
Thanks and take care. Kugan
NOTE: Please see the page 38 for the recipe of ondeh- ondeh.
Give us the feed back how it turned out.
Dear Ramrish, thanks for your nice post and recipe.
How was your holidays, mine was a visit to a doctor.
As I said, many co incidents, my host too made chole with chapathi.
A little different to what I make.
You have also posted a recipe using chick peas. I am sure the kara kulambu would be tasty.
Will try out soon. Post the picture when you have the time.
Thanks and take care, Kugan
madhu annaa knows 12 types of rasam... come on annaa, share with us :p
Thanks NOV anneh for letting out the secret.
Come on Madhu annaa, let the rasams run.:smokesmirk:
Thanks. Kugan
One of the cookies that I made for my host. Kugan
BUTTER, MILK COOKIES
Ingredients:
Sieve together:
1 cup all purpose flour
1 ½ tsp baking powder
2 tbs milk powder
½ cup castor sugar
½ cup soft butter
2 tbs milk
2 tsp vanilla essence
3 tbs flour optional
Method:
Preheat the oven to 180 degrees for 10 minutes
Cream the butter and sugar well.
Add in the milk and vanilla essence mixture.
Now add in the flour mixture and and mix till it forms,
a plaiable dough. Add the 3 tbs flour little by little if the dough is sticky.
Now take a marble size of the dough, and flatten it little.
Grease a baking tray and line them, a little apart.
Bake for about 15 minutes or till the cookies are cooked.
Remove and cool them before storing.
http://farm9.staticflickr.com/8294/7...3381df1d_c.jpg
Cookies ellam orye sizela paarka superaa irukku... just like those available in the bakeries here...will try it...and also the ondeh-ondeh...:)
I made beans-carrot thoran today... lil S too loves this tomato rasam and she wants this red rasam with lotsa garlic every day...
haa haa...
I thought the cookies are made from buttermilk (மோர்). Then only I saw the gap between butter and milk.
Thank God. I really thought that we can use the extra buttermilk for baking cookies..
mm.. anyway these cookies are so beautiful. How to eat them ? It will take time to look and enjoy their appearance.
Thanks Kuganji..
BTW I dont know cooking at all. NOV is teasing me.
anna.. I know navarasam with tomato, lemon and pepper jeera rasam. Thats also I only KNOW the names and not the recipes.Quote:
Originally Posted by NOV
( why this kolaveri ? )
chennaikku vandhaa enakku samaichu pOdurEnnu sonneenga?Quote:
Originally Posted by madhu
(sonnadhu nee(nga) thaanaa?)
Thanks Dev for your nice post.Quote:
Originally Posted by dev
Let me tell you a small secret, I used a cookie cutter to cut the cookies:yessir:
Since the dough is a empty dough, you can use a cookie cutter.
I will be posting a choco chip cookie soon.
You cannot use a cookie cutter for, the choco chips will be in the way of the cutter.
Let me too try your combination of carrot beans thoran.
I will try my host's lemon rasam and post the recipe.
Thanks and take care, Kugan
Madhu aanna, do not be shy. We will not tell anyone that you cook in the house.:-D
Let me give you an idea, post with anni's name.
I really love all types of rasams.
Thanks and take care, Kugan
I want to now abt pineapple rasam... how does it taste??? it sounds odd to me... want to know how it will be...
I heard another recipe from my paatti, narthangaai rice, it smells and taste awesome it seems... lemon rice maadhiri thaan seyyanum..
have to try once i go back to india :D
Since this is the fasting month, I received a pm for this black glutinous rice porridge.
There are many styles of doing this. This is how I do.
Thanks. Kugan
BLACK GLUTINOUS RICE PORRIDGE
Ingredients:
1 cup of black glutinous rice
1 1/2 litres water
2 pandan leaves knotted
3 tbs of brown sugar
60 grms palm sugar
1/2 litre second coconut milk
250 ml thick coconut milk
¼ tsp salt
Method:
Wash the glutinous rice thoroughly and soak for about 3 hours.
Put the soaked rice water and the pandan leaf in a pot.
Bring to a boil and simmer for about 30 minutes till the rice
is well cooked and mushy.
Add in the the two sugars and the 1/2 litre of coconut milk, cook well.
See that it does not stick to the pot.
You can add in little more water if the porridge is very thick.
Serve warm with slightly salted coconut milk poured over.
This is how the rice looks:
http://farm8.staticflickr.com/7250/7...396eb3a48f.jpg
The Porridge:
http://farm9.staticflickr.com/8010/7...198b11b0_c.jpg
Narthangai rice has an awesome taste.. I like it better than lemon rice. But if you use kuccha narthangaais it may have a bitter taste. enga veetu vaasalil oru narthangai maram irukku. But at present adhu vaadi pOyiruchu. ( water scarcity,, evLO thaNNi vittaalum no thuLir. But mazhai peithAl it will become green again I think ). Season varappO fresh narthangai parichuNdu poyi senju paarunga ( Mayflower used to prepare once in a while :slurp: )Quote:
Originally Posted by Madhu Sree
madhu pappaaaa... next time, andha marathilirundhu neku naarthangaai thaanga... :redjump: i want to try it... :yes:
Madhu Sree, vaangga, I remember posting a recipe for pineapple rasam.
Let me check, otherwise, I will post again.
Imm pineapple rasam gama gamanu irrukkum.
Narthangaai saadam is just like our lemon rice.
Use narthangaa instead of lemon. Just taste that the juice is not bitter.
O.K rainy seasonukku Madhu aanna veetukku poi citron eduthu varalaam.
Thanks, Kugan
Kuganka,u r back!!!!!!
Welcome ka :)
Thanks for the reipes kuganka.
vaanga kuganji..
season-la vantha narthangai oorukai kooda pottukkalaam
Looks super tempting kugan...have to make this asap!Quote:
Originally Posted by kugan98
Dear Aarthii, how are you and your family?
Thanks for your post and welcome.
Hope every thing is fine.
Will mail you soon. Kugan
Dear Ramrish, thanks for your nice post.
Glad to know that you want to try the recipe.
As I have replied to Dev, you can use a cookie cutter.
One more tip, keep the dough in the fridge for about 20 minutes.
It will be easier to roll and cut the cookies.
I will soon post a recipe for choco chip cookies.
Thanks and take care, Kugan
Dear friends, a brinjal kulambu served with simple pulao by our host. Kugan
BRINJAL KULAMBU
Ingredients:
3 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp funugreek seeds
½ tsp pepper
1 sprig curry leaves
1 big onion chopped
Salt to taste
2 green chillies, slit and cut across
½ tsp tumeric powder
3 tomatoes chopped
2 tsp ginger garlic paste
150 grms brinjals, cut into chunks
2 tsp chillie powder
½ cup tamarind juice from 1 lemon size tamarind ball
½ cup water
2 tbs sesame seeds
½ tsp funugreek
Both roasted and powdered
Few curry leaves.
Method:
Heat oil in a pot, add in the seasonings and let them crackle.
Add in the onions, and salt. Saute well till little limp.
Add in the green chillies and tumeric powder.
Add also the tomatoes, ginger and garlic paste.
Give a stir, add in the cut brinjals, chillie powder.
Saute well for a minute, add in the tamarind juice and water.
Stir well and, cover and cook on low flame till the brinjals are cooked.
Taste for salt, add in the powdered sesame seeds and funugreek. Add in the curry leaves.
Give a stir and remove. The gravy should be thick.
Suitable for biryanis and pulaos.
http://farm9.staticflickr.com/8429/7...67638d7f_c.jpg
Dear NOV anneh, see what I saw in the supermarket in India.:mrgreen::mrgreen:
http://farm9.staticflickr.com/8156/7...f812e770_b.jpg
295 Rs per kg? :shock:
rambutan becomes ramton?
now you know why our snack is called masalodeh in malay :lol:
Nov anna.. ungalukku neenga eppavum seyyuradhu romba vamton !!
I've seen it selling for 350/kg...that too vaadi vathangi pona rambutans...:( adhulernthu indha exotic stuffs(!!!) pakkam ellam poradhe illai naan...;)Quote:
Originally Posted by NOV
and yes, nasi lemak is called nasilama(dalai lama maadhiri ;) ) here in some cookery books...:lol:
Made frankie/kati rolls for dinner... very tasty...:slurp:
Cauliflower Tikka frankie / chapathi rolls:
Filling:
1. Break 1 small cauliflower into small florets, soak in salted warm water for 10 mins and then proceed to cook.
2. Mix together curd, salt, chilli pwd, turmeric pwd, gin,gar, garam masala pwd, kasuri methi(dry fenugreek leaves) and grind it to a paste.
3. Mix the paste with the cauliflower, 1 onion chopped rougly and keep aside for 5-10 mins.
4. Heat oil in a pan and add in the cauliflower mixture and cook covered on medium flame until the cauliflower is cooked and the water is almost evaporated. but u need abt 2-3 tbsp of water left.
5. Mix together 1 or 2 tbsp of kadalai maavu with water,salt and chilli pwd and add to the cauliflower and stir well. Cook covered until the raw flavour of the flour goes off and all the water is evaporated.
6.Mix in juice from 1/2ma lemon,mix well. keep this mixture to cool.
Green chutney:
Grind together a handful of mint leaves, 1/2 that qty of coriander, salt, 3 tbsp curd to a chutney consistency.
Salad:
1. cut an onion into thin strips. mix in 1/2 tsp salt and crush well. let rest for 10 mins and then rinse off with cold water. This way the onions won't have a sharp taste.
2. chop a tomato.
Chapathis:
Make chapathis the usual way but roll it a lil thicker than usual ones and 1/2 cook on one side and cook one side fully.
Assembling:
1.Take 1 chapathi and place it on a plate with the fully cooked side facing up.
2. place a big spoonfull of filling lengthwise in one corner of chapathi.Leave some space on the bottom without filling.
3. drop a spoonful of green chutney over the filling.
4. Top with the onions and tomato.
5. fold the botton side up and then tightly roll the chapathi to make a cigar shape.
6.cook this roll with some oil by placing on a tawa(folded edge down first) , press slightly and once browned, turn over and cook on the other side.
Yummy rolls ready to serve!!!
Though it sounds like a loooong process, it's quite easy . U can make the chutney and salad while the cauliflower is cooked as it doesn't need much monitoring. Also it's like like making chapathi and a curry...
Variation:
Paneer tikka rolls:
In case of paneer, marinate is the same. Just add the gram flour aswell to the marinate as paneer doesn't have to be cooked much.
Add onion and capsicum cubes and fry for a min and then add paneer mixture. rest is the same.
U can use any filling-like manchurian, chilly chicken/mushroom, chettinad dry curries, any types of tikkas, cutlets as filling and make tasty frankies...:slurp: vary the chutney according to the filling used...like chillies in vinegar for manchurian or some sauce(tomato/tomchi etc)... this green chutney will go well with tandoori fillings,cutlets,tikkas and even chilly varieties...but it doesn't suit chettinad varieties,chinese stuffs...
Madhu aanna, NOV anneh and Dev.
Rambutans became ramton, masal vadai is masalodeh.
Now nasi lemek is nasi lama.:rotfl::rotfl:
Nasi lama means old rice, or palaya saatham.
Had a nice laugh. Thanks every one.
Kugan
Dev, thank you very much for the frankie recipe.
Your recipe looks very yummy. Have to try it.
At times, I will just put some poriyal, on to a chapathi.
Roll it and send it in the lunch box to school.
Easy way out. Thanks Dev. Take care Kugan
KUGAN'S KITCHEN WISHES EVERY ONE A VERY HAPPY VARALAKSHMI NOMBU.
MAY THE GODESS SHOWER HER BLESSINGS IN EACH AND EVERY HOME.
http://1.bp.blogspot.com/_9vPNlqoYUt...hmi+Vratam.jpg
O.K my friends, it is 3.50 a.m.
Have to get ready for my Varalakshmi Poojai.
Kugan
Thanks Kuganji..
ungaLukkum Puja greetings..
kozhukkattai, appam, vadai pics pOdunga.. (:slurp:)
mudhalil unga veetu kozhukkattai,appam,vadai,paayasam padam podunga! :lol:Quote:
Originally Posted by madhu
K, idea for your next almond cookies :D
https://fbcdn-sphotos-a.akamaihd.net...51899247_n.jpg