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Aarthii, as usual very nice feedback and kind words.
Its like a booster to us.
Thanks a lot Aarthii.
Well Aarthii, I made your kurma, and it was really tasty.
Very simple to make, it can be a "thidir kurma" when we
have un expected guests.
Thanks Aarthii and also your chitti.
Aarthii's Kurma:
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K, u r right. It's a perfect dish for a quick but filling BF. puli saadham looks exactly like how we make... I forgot to mention- u can add turmeric powder to give it a good color but it's purely optional.
Suvai, u can leave it outside. coz of the tamarind, the rice wouldn't get spoilt.
Do try the recipes,Arthi...Quote:
Originally Posted by Aarthii
& u can call me Dev...akka ellam vendaam coz I guess we both would be of almost the same age...
Aamam Suvai... I always prefer & easy, simple,QUICK dishes... try panni paarunga... :)Quote:
Originally Posted by suvai
Wll post a quick snack recipe using the kongu masala pwd & puffed rice tomorrow...
Try this moong dal recipe, very tastey.
1 cup whole green moong daal(washed and boiled till cooked
2 tomatoes
1 onion
4 tbsp ginger-garlic(fresh,pounded)
4-5 green chillies slit and cut .
1 tsp tomato paste(optional-gives good colour)
2 tbs cup coriander leaves
1 tsp chilli powder
1/2 tsp tumeric
little lime juice to taste
salt to taste
Tempering:
2 tbsp ghee
a pinch hing
bay leaf,
1"cinnamon stick
2-3 cloves
whole red chillies
1 tsp jeera
method
1 In a pot, heat the ghee and make a tempering adding all the ingredients above in the order mentioned.
2 Then add the onions(cook for a while), green chillies,ginger-garlic(do not cook the garlic and ginger for long)..tomatoes(chopped)add the salt and tumeric powder
3 When the tomatoes are cooked add the tomato paste, chilli powder and the moong dal,stir for some time.add the coriander leaves and add 1 cup of water.
4 Let it boil for about 10 minutes. Add lime juice and remove.
This daal is supposed to be thickish but u may want to adjust the thickness and the seasoning,enjoy with rice or roti.
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suvai,
sure i will post my paruppu urundai receipe at the earliest.
selvi
dev,
thanks for lots of kongu receipes. all r very interesting. i will try and give u the feedback.
selvi
kugan,
thanks for trying out sweet potato adai, u can also deep fry it. i do shallow fry in dosa pan. also my mom put one hole in the centre like urad dhal vada. so that it will cook evenly.
picture looks exactly what my mom prepares.
nice idea of making chappathi, i never tried, let me try next time.
thanks a lot for taking so much of efforts.
selvi
kugan,
i will photos in picasa .
selvi
Aarthi,
u also try sweet potato adai and chapathi.
selvi
aarthi,
i made ur kuruma for the second time at home, kids like it very much. for me it is easy to make. thanks for giving a quick, easy and tastier receipe,
selvi
Here is the masala puffed rice(pori) recipe.
Chop an onion very finely.
Chop around 10 sprigs (or more -to taste) of TENDER curry leaves & a small bunch of coriander leaves finely.
1. Take about 1/2 pkt of crispy salted puffed rice(pori) in a box wth a lid. make sure there's enough space to mix the puffed rice.
2. drizzle about 2 tbsp or more coconut oil on the pori. close the box & shake well(in circular motion) so the oil coats the pori evenly.
3. sprinkle the kongu masala pwd to taste. Close lid & mix.
(Alternatly, u can add both coconut oil & masala pwd in one step & mix. Some find it difficult to get an even coat of spices when they do both in one step. So try & decide which way u prefer)
4. Add in groundnuts(roasted), pottukadalai, the onions and the curry,coriander leaves. close lid & shake to mix or u can use a spoon to mix now.
5. Serve immediately else the pori will lose its crispyness.
The tender curry leaves & the masala pwd gives a spl taste to this snack. So don't attempt this recipe if u don't have tender curry leaves. Adjust all ingredients to taste as my measures r not exact. But don't skimp on curry leaves.
Selvi, do give the recipes a try. :)
Thanks Dev, let me buy the pori first.
I have a curry leaf plant in my house.
So not to worry about tender leaves.
I also have to make your masala first.
Thanks. Kugan98
[tscii]
There are many ways and methods to do
the tamarind rice.
This is how I do.
TEMPLE PULIOHARA
Ingredients:
200 grms tamarind soaked
1 tsp fenugreek roasted and powdered
50 grms peanuts roasted and remove skin
10 cashew nuts roasted
3 tbs gingelly oil
½ tsp tumeric powder
1 sprig curry leaves
1 tsp fenugreek seeds to temper
1 tsp mustard seeds
2 tsp channa dal
6 dried red chillies
Salt to taste
To fry in little oil and powder:
10 dry red chillies
40 grms coriander seeds
40 grms channa dal
Little asafetida
Method:
Squeeze out the tamarind water, let it be watery.
Heat a wok with the gingelly oil.
Add in the mustard seeds, channa dal, dried chillies,
little asafetida and curry leaves. Sauté well.
Add in the tamarind juice and let it boil.
Add in the salt and tumeric powder.
Let the raw smell go and the puli kachal will become a bit thick.
Add in the ground powder, and boil further.
The oil should separate from the gravy, add in the peanuts,
cashew nuts and roasted fenugreek powder.
Stir well and remove.
Boil rice and let it cool.
Add enough puli kachal to the rice.
Mix well, serve.
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Rajma (Red Kidney beans) Curry.
Ingredients:
1 cup of rajma
2 medium sized Onion
1 large Tomato
2 Green chilli
1 tbsp Ginger-garlic Paste
1/2 tsp Garam masala Powder
1 tsp Coriander/Dhania Powder
3/4 tsp of Cummin powder
1/2 tsp Chilli powder
Salt to taste
Method:
Soak the rajma overnight and boil in a pressure cooker till tender.
Heat oil in a pan and add the chopped onions and ginger garlic paste.
Cook till brown.
Add the chopped tomatoes, green chillies and cook till pulpy.
Add chilli, coriander & cumin powder, salt and 2 cups water and boil well.
Add the rajma and cook on a low flame for about 10-15 minutes.
Add the garam masala powder and cook further for another 10 minutes or till the gravy thickens.
Garnish with cut coriander leaves.
Serve hot with steamed rice/Nans/chappathis.
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Oh, tht's great... appo ungalukku curry leavesku prechnai illai... senju paarthittu sollunga...Quote:
Originally Posted by kugan98
Ur temple puliyogarai is mouthwatering... will try it out... Our method is almost the same except tht we add onion,garlic & instead of the powdered spices, we add kongu masala pwd. But I'm sure the freshly ground spices will give a very good flavour.
Kuganka,thanks for ur feedback on the kuruma.Thanks for doing it and displaying it with a photo.Thanks a lot.Quote:
Originally Posted by kugan98
Ok.its cool. 8-) Will call u as dev itslef.Okie dev. :DQuote:
Originally Posted by dev
Sure slevika.Pannama vida porathu illa. Inge avalo easya sweet potato kidaika mattenguthu selvika.Romba rarea thaan kidaikirathu.So waiting for the right time.Quote:
Originally Posted by Selviem
Selvika for todays dinner,unga vendhaya dosai thaan.Have grinded the batter by today morning and have kept it for fermentation.Will tell u the result by tomorrow.
Am so happy :D that u have made it for the second time also.And very happy abt that ur kids have enjoyed it :) .Quote:
Originally Posted by Selviem
Thanks for ur nice feedback selvika.
Kuganka thanks for the temple puliyohra,dev's thidir tamarind rice,Moongdal curry as well as rajma curry.Thanks for all the recipes .
Tomato-onion pulikulambu
Ingredients :
Onion 1
Tomato 2(if it is small)
Tamarind : juice 2 tbs
For grinding :
Coriander Power : 2tsp
Chilly Powder : 1 1/2 tsp(Based on ur spice level)
Coconut threads : 3 tbs
Onion : 1
For Seasoning
Little hing powder
Mustard seeds : 1/2 tsp
Urad dal : 1/2 tsp
Fenugreek Seeds : 1/2tsp
Gingely oil: 1tbs(u can use any oil,but gingely oil gives a good taste)
Method :
Cut the onion for grinding into small pieces
In a pan,without oil roast the coriander powder and chilly powder in a sim state until a nice aroma comes out.(u have to take care,since the powders may burn easily)
Remove the powders.
Then in the same pan ,pour some oil and fry the onions till the raw smell of it goes out.
Now add the coconut threads and fry it until it turns light brown
Allow the mixture to cool and grind it into a smooth paste.
Cut the rest of onions into long thin strips.
Cut the tomatoes into small pieces.
Now take a pan, add gingely oil and now put all the seasonings
Now add the onions and fry till it turns golden brown.
Then add the tomatoes and fry it, until it becomes soft.
In the mean time add the tamarind juice,salt to the grinded mixture .
Now pour the grinded mixture into the pan.
Stir it once and close the lid.And keep it in a medium flame.Let it boil for sometime.
Open the lid once wen the nice smell of the pulikulambu comes out.
Note : It is a very nice kulambu.I like it very much.Hope u all will like it.I learned this frm my chitti.She used to tell that in tanjore side people used to make this type of pulikulambu only.
Kuganka,now it is ur turn to chk with the measurements.Plz give a try.
Selvika plz give a try in ur free time
Arthi, can we add any vegs or vathal to the pulikulambu?....
& can u pls post the name of the recipe at the beginning of the post... coz that'll be easier while serching for the recipe as well as while indexing the recipe...:)
Dev, tomorrow I am cooking two of your recipes.
Your uppu paruppu is very similar to our seasoned dal.
I will post the picture soon.
Kugan98
oh ok Kugan... :shaking: have u prepared the kongu masala already?...
friends, am busy for past two days coz of here local ID card processing formality. Finally we registered, one big head ache is over.
selvi
so many receipes are in queue. one by one i have to try.
selvi
dev,
today for lunch i made ur kitchadi rice, with little variation. ground greenchilly, ginger, garlic. powder cinnamon, cloves. apart from yellow moong dhal i added 1 1/2 handful of moong sprouts, little kadalai paruppu, green peas, carrots. my kids said awesome kitchadi bryani. i made and packed when we went out. it was very filling and very tasty, very very healthy. thanks dev.
keep posting healthy receipes.
selvi
i have to prepare kongu masala powder, it is quiet interesting , once it is ready, i have to try all the receipes. all seems to be simple and delicious.
selvi
dev,
next in my list is puffed rice. it is very interesting.
selvi
kugan,
puliyotharai is very tempting. i have to try that one.
selvi
Aarthi,
pulikulambu is interesting, i will try and let u know
selvi
Aarthii as usual I am very very pleased with your
participation in this thread.
Your eagerness to try the recipes shows
how much you are interested in cooking.
Good keep it up Aarthii.
Good to see you posting recipes too.
I will try out your method too.
Ask your chitti too , to join in our fun.
I am sure she has lots of recipes to share.
Thanks Aarthii, my hugs to little Pranay.
Take care. Kugan98
This is DEV'S kongunadu molagu podi with
small measurement.
250 grms gundu milagai
125 grms coriander seeds
60 grms jeera
60 grms pepper corns
25 grms fenugreek seeds
10 grms asafoetida
10 grms gundu manjal
1/4 hand ful curry leaves
10 grms of mustard seeds
10 ml castor oil
The method the same as how DEV has written.
Imm mana manakkuthu.
Selviem you are too good.
Its nice to see you plus and minus according
to your family's needs.
I too followed your style while doing Aarthii's kurma.
Thanks Selviem. Continue your good work.
Later I will post Dev's 2 recipes and how we do the
seasoned dal.
Thanks. Kugan98
[tscii]Yesterday was Amavasai, I did this sago payasam.
SAGO PAYASAM
Ingredients:
1 cup pearl sago
1 cup sugar
2 tbs cashew nuts
2 tbs rasinis
3 tbs ghee
¼ tsp of cardamom powder
2 tbs of warm milk with a pinch of saffron
2 cups of boiled milk.
2 cups of water
A tiny pinch of salt
Method:
Add 1 tbs of ghee and roast the cashew nuts and raisins. Keep aside.
Add another 1 tbs of ghee and roast the sago for a minute.
Keep aside.
Bring 2 cups of water to boil, add in the roasted sago, stirring,
the water while doing to prevent lumps forming.
On low fire let the sago boil. when the sago has boiled and looks
transparent, add the sugar. Stir constantly till the sugar has melted.
Add in the 2 cups of milk and the saffron soaked milk.
Add in the salt and simmer till it becomes semi-thick.
Remove from heat, add in cashew nuts, raisins, cardamom powder
And the 1 tbs of ghee. Stir well and serve hot.
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kugan,
how did u grind kongu molagu powder? did u grind it in the mixier ? i also want to try. not sure whether mixier will grind urundai manjal.
plz advice
selvi
Selviem, I used my pounding stone to break up the
gundu manjal into very very small pieces.
I used my dry mixie to grind the powder.
I had to sieve it few times to get a fine powder.
Thanks. Kugan98