Nov you are right. Most of the days we are vegetarians.
We only cook non-veg on a sunday, or if there is an occasion.
As for now we are vegetarians for a year.
Hope to continue with that.
Thanks Kugan98
Printable View
Nov you are right. Most of the days we are vegetarians.
We only cook non-veg on a sunday, or if there is an occasion.
As for now we are vegetarians for a year.
Hope to continue with that.
Thanks Kugan98
[tscii]O.K still in the subject of soya beans, I make my own soya milk and curd. Good source of protein. Try it out.
SOYABEAN MILK
Ingredients:
3 cups soya beans soaked for about 8 hours.
A bunch of pandan leaves
2 litres of water, more little if you like
For syrup:
300 grms sugar
Few pandan leaves
½ cup water
Method:
Wash the soaked beans in few changes of water.
Some like to squeeze out the skin of the beans.
Separate the beans into 3 batches.
Add equal amount of water and grind till fine.
Squeeze out all the liquid with a piece of muslin cloth.
To make soyabean milk the exact amount of water added is not so important.
Put the milk in a large pot filling just about ½.
Add the pandan leaves tied in a knot.
Slowly bring to a boil. It tends to foam and overflow.
Make sure the fire is low and you are there watching the process.
Boil for about 20 minutes, so that the raw smell goes.
Remove and cool.
For the syrup:
Simply melt the sugar in the water, with the pandan leaves.
Filter into a container.
Serve hot with syrup or cool it in the fridge.
Note: What I do with the fibre of the ground soya bean.
I add little all purpose flour, little chopped onions,
Little chopped green chillie, little chopped coriander leaves.
Add some salt and fry it as pakodas.
Goes well with chillie or tomato sauce.
The dry soya beans.
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The soya bean milk.
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[tscii] Now for the soya bean curd.
SOYABEAN CURD
Ingredients:
3 cups soya beans soaked for about 8 hours.
A bunch of pandan leaves
3 tbs corn flour
1 tbs gymsum powder (calcium sulphate)
2 litres of water
For syrup:
300 grms palm sugar
Few pandan leaves
¼ cup water
Method:
Wash the soaked beans in few changes of water.
Some like to squeeze out the skin of the beans.
Separate the beans into 3 batches.
Add equal amount of water and grind till fine.
Squeeze out all the liquid with a piece of muslin cloth.
For bean curd the milk should be only 2 litres.
To make the beancurd, mix the corn flour and gymsum
Powder with 1 cup of water in a container.
Meanwhile boil the soyabean milk in a pot.
When the milk has boiled for 20 minutes,
Remove the pot and pour the boiling milk into the
Container where you have mixed the 2 powders.
Pour the milk from a height of about 2 feet from the container.
This helps the powders to mix evenly with the milk.
You should not disturb the container for about 20 minutes.
This will help the beancurd to set well.
Make the syrup with palm sugar and pandan leaves.
To serve, simply scoop beancurd into a bowl add syrup
Best eaten hot.
The soya bean curd.
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The palm sugar syrup.
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Dear Kugan
I made double quantity of vathal kulambu and its all gone within days. Thank you for such a lovely recipe. I didn't have any vathal so I used fried shallots from the Chinese grocer. I used to buy dhill gravy paste from the Indian spice shop to make different flavoured kulambu. Your recipe turned out exactly with the same flavor. They lost a cusomer for the paste now.
Regards
Shanthy
All though all the veg food looks nice.. but i miss all the non-veg items... i miss all the yummylious chicken, mutton, prawns recipes!!
superspiczy
:x :lol: (coz am a veggie :P )Quote:
Originally Posted by superspiczy
Tuna Podimas:
------------
Tin Tuna in Olive oil - 1 tin (200 g) Remove the oil from the pack, crush the meat with the fingers.
Onion - 2 finely chopped
ginger garlic paste - 1 1/2 tsp
green chilly - 1 finely chopped
curry leaves - few
tomato - 1 medium size finely chopped
pepper jeera powder - 1 1/2 tsp coarsely ground
saunf - 1/2 tsp coarsely ground
red chilly powder - 1/2 tsp
turmeric powder - 1/4 tsp
oil - 1 1/2 tblsp
salt reqd.
coriander leaves - 2 tblsp chopped
In a pan, add oil, chopped onions, green chilly, currry leaves fry for 2 min, then add ginger garlic paste and cook for a while. Then add the tomatoes and fry till it mix up nicely with onion, now add pepper, jeera , saunf, red chilly, turmeric powders and mix nicely. Now add the required amount of salt and mix properly, here check the salt and spice, if it is less u can add at this stage according to ur taste. Lastly add the crushed tuna meat and mix nicely and keep it for 5 minutes, finally garnish with chopped coriander leaves. This is very delicious , it is very good for sambar rice, chapathi and bread.
Shanthy, I am very happy that you liked the kulambu.
You can add fried small shallots or ladiesfinger cut 1/2 an inch in length and deep fried.
Thanks again Shanthy for the nice feedback.
Kugan98
Do not worry Superspiczy, Selviem has posted a nice tuna recipe.
I will post a nice spicy masals fish for you.
Since we are vegetarians for a year, I cook all vege dishes.
Take care post more recipes.
Thanks kugan98
Madhuma, keep posting vege recipes.
Thanks Kugan
Selviem thanks a ton for the tuna recipe.
I have to wait a year to try it.
Thanks again Selviem.
Kugan98
[tscii] Here Superspiczy a recipe from my old file.
Do try it.
SPICY FISH MASALA
Ingredients
3 slices of fish ( pomfret, salmon, or spanish mackerel, or any of your choice )
3 tbs coconut scrapings
1 tsp aniseed
3or 4 tsp of chilli powder,or more to taste
2 tsp thick tamarind juice, or more to taste
½ tsp tumeric powder
½ tomato chopped into tiny pieces
salt to taste
2 – 3 tbs oil or more
Method
Grind the coconut scrapings and aniseed to a fine paste. Remove the paste, add in the chilli powder,tumeric powder, thick tamarind paste, salt, and the chopped tiny pieces of tomatoes and mix well to form a paste.
Clean and wipe the fish slices. Apply the masala all over the fish, so that the masala is well evenly coated through out. Keep them aside for an hour or so.
Put a non stick pan on fire. ( It’s important , so that we get neat finished fish slices )
Add the oil , then add the fish slices on the pan and cook on slow fire. Let it brown nicely before turning on the other side. This not a deep fried fish, but we have to use oil a little bit more for the masala and the fish to be cooked..So add oil accordingly.
Note: After cooking ,you can put the fish pieces on a hot tosai kal to get a very dark brown finish, without burning the masala.
This spicy masala fish will be very tasty to eat with steaming rice.
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[tscii] I owe this recipe to Selviem.
Selviem, we have mock mutton here which looks like mutton.
Since you said you do not get that stuff there, I tried with
soya chunks.
Here is the recipe>
SOYA MUTTON VARUVAL
Ingredients:
100 grms soya chunks boiled and washed many times.
½ tsp tumeric powder
1 tsp chillie powder
Little salt
Oil for frying
To marinate:
1 tbs ginger paste
1 tbs garlic paste
2 tsp chillie powder more if you like hot
½ tsp kas-kas powder
½ tsp aniseed powder
2 tbs curds
¼ tsp tumeric powder
Little thick soya sauce to give the mutton a dark look (optional)
To season:
1 inch cinnamon stick
3 cardamoms
1 star anise
½ tsp aniseed
½ tomato chopped very fine
1 onion chopped fine
1 sprig curry leaves
2 dry red chillies cut into pieces
1 tsp lime juice
2 tbs oil
Little coriander leaves to garnish
Method:
Add the chillie, tumeric and salt to the boiled squeezed soya.
Semi fry them in oil.
Then add all the things under “marinate” and marinate for about 2 hours
Heat oil in a wok, add the aniseed, cinnamon stick, cardamoms,
And star anise. Let the spices splutter.
Now add the onions and sauté until golden brown. Add in the dry chillies and the curry leaves.
Now add the tomatoes and cook till turns mushy.
Now add in the soya chunks and cook till the spices are well cooked.
You have to keep stirring to see that it will not stick on the wok.
It will come like mutton dry varuval. Taste for salt
Sprinkle the lime juice, garnish with the cut coriander leaves.
Remove and serve.
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Have updated the index until page 51... will do the rest soon...:)
Dev nga...how do i get to this index? plz help...................thank u nga in advance...ipadiku..................s
kugan,
thank u so much for ur message as well as giving us a wonderful soya mutton varuval. It is so tempting, i showed the picture to my son, he told his mouth is watering. He is after me to prepare this.
kugan i have a doubt, initially u told to semi fry soya chunks, is it deep fry or shallow fry. After ur response, surely i will try it.
Also, i love veggies . i am enjoying all ur receipes.
U r doing a great job.
Dev nga.............i have located the "INDEX"
:-)
thank u for doing that for us....its much more simpler to navigate the desired recipe.
Dear kugan,
thanks a lot for the wonderful soya bean curd recipe. I used to make soya milk only..
I tried the soya milk curd and it came out very well.
thanks & take care
maya
Thanks dev.... now the entire index done by you is in Page 2 of this thread...Quote:
Originally Posted by dev
http://forumhub.mayyam.com/hub/viewt...805200#1805200
Pls feel free to edit as you like, as you index more recipes. Perhaps you may want to include this link in your signature for easy reference. :)
Kugan,
Thanks alot for the Fish masala and Selviem thanks alot for the Fish Tuna. Will def tryeg it. Kugan go ahead n keep posting veg food. I dont mind at all. If u wan u can post the non veg recipes without having to post the pictures. I will post it after i have tried it. In that way it will not be too much for u.....
SUperspiczy
In this scorching hot season :x, why dont we try a super duper cool receipe...??? :redjump:
Cucumber Raitha :slurp:
Ingredients:
Small Cucumber- 2 or 3
Curd
Mustard seeds.
Coriander Leaves
Asafoetida
Salt to taste
Method:
Chop cucumber into fine pieces. Add curd, salt and mix well.
Heat a pan with very little oil, add mustard seeds. After it pops up, add asafoetida. Mix it and add this to the cucumber content.
Garnish with coriander. Refrigerate for 1/2 hr and enjoy with fried rice or biriyaani. :cool2:
Preparation time: Juz 10 mins
Tips: Cucumber is really gud for health. Reduces heat.
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I missed the garnishing stuff while taking this photo :oops: :P
Anyways this raitha is yummy :slurp:
Dear Dev, thank you very very much for updating the recipe index.
You are doing a wonderful job.
Easier for everyone to look for recipes.
Your work is very much appreciated.
Thanks. Kugan.
Sorry Selviem that I confused you.
You have to deep fry, but not fully fried until crisp.
As you have to marinate the fried soya after frying.
I hope you get my point.
Happy trying. THanks to your son too.
Kugan98
Mayaa you made my day.
I am very happy that the curd turned out well for you.
I use a lot of tofu in my cooking nowadays.
I have an aunt who has come from India to help
me for few months. She gives me lots of ideas as to
how to use tofu in my cooking.
Do try out the dishes.
Thanks. Kugan98
Oh! thats so sweet of you Superspiczy.
I will look for recipes that I have taken pictures before.
If I get any new recipes, I will post it for you.
Thanks again Kugan98
Madhu, thanks a lot for your refreshing cool recipe.
Your picture looks very cool and beautiful.
Let me see if I have any cooling recipes.
Thanks Madhu.
Kugan98
Suvai and NOV anna, thanks for dropping by.
Suvai you are right, Dev is doing a great service for us.
Thanks. Kugan98
Index makes the searching a lot easier. Thanks Dev avargalE... :)
Selviem thanks alot for the Tuna Fish Podimas. I added abit more chilli powder. Here is the pic i have uploaded for u. It was awesome. Kugan, teh vathal kulambu was suberb! i did both the dishes today. Nice combination.
Superspiczy
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[tscii] This recipe is from my aunt.
BRINJAL WITH TOFU
Ingredients:
300 grms brinjal cut into cubes and fried slightly
100 grms tofu cubed and fried in oil
1 onion chopped
2 medium tomatoes chopped
1 green capsicum cut into cubes
2 tsp ginger garlic paste
11/2 tsp chillie powder (acc to taste)
¼ tsp tumeric powder
¼ tsp gram masala powder
Oil
Salt to taste
Little lime juice
Little coriander leaves for garnishing
Method:
Heat a wok add in the oil, add the onions and sauté till
The onions turn golden.
Add in the ginger garlic paste, chopped tomatoes, chillie powder
Tumeric powder and cook stirring till the tomatoes turn mushy.
Now add in the cubed capsicum, salt and garam masala powder.
Cook for a minute, sprinkle little water if needed.
Now add in the fried brinjals and the tofu. Cook for a minute.
Give a good stir, see that the masala is well mixed with the
Brinjals and tofu. Add the lime juice, garnish with the cut coriander leaves.
Remove and serve as a side dish.
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Thanks Thalafanz for dropping in.
Thanks Superspiczy for the nice feed backs.
Thanks. Kugan98
Thanks kugan for clearing my doubts. anyway i will try and come back to u. My son is waiting for that.
selvi
Thanks superspicy for ur feedback. U can reduce oil in ur dish, rest everything looks like what i make. I am very happy u enjoyed the dish. thank u once again
selvi
Glad it's of use to you all... am done with updating the index for Kugan's kitchen... If any of you would like to help me update the index for Mrs.Mano's thread pls PM me... I need to index something like 40 pages there...
NOV, thanks for moving the index to page 2...much easier to update now...:)
nov ngov...thank u too :-)
thalafanzzz.....nalla irukeengala?! hope u have been cooking all the wonderful recipes that are shared here by kugan & friends! :mrgreen:
kugan.......the eggplant tofu looks very yummy...will try & let u know.
:-)
Suvai do try out the recipe.
Aunty is giving me more recipes.
Tomorrow is prayer day for grandmother, 30 days.
Aunty has prepared a list of menus.
Hope to get all the recipes, and I will post
them one by one.
Thanks Kugan.
[tscii] Here is another recipe by aunty.
MIXED VEGETABLE STEW
Ingredients:
100 grms carrots cubed
100 grms potatoes cubed
100 grms cauliflower florets
50 grms French beans cut into I inch in length
1 tomato cut into cubes
25 grms green peas
Any other vege of your choice.
¼ tsp tumeric powder
A pinch of asafoetida powder
1 big onion sliced
2 tsp garlic and ginger paste
½ tsp aniseeds
1 inch cinnamom stick
3 cardamom pods
1 tbs oil
Salt to taste
1 sprig curry leaves
To Grind:
5 dry red chillies
1 tbs coriander seeds
2 green chillies
1 tsp cumin seeds
2 tsp poppy seeds
5 cashew nuts
½ cup coconut scrapings
1 tbs rice powder
Little coriander leaves
Method:
Boil all the vegetables with little water, tumeric powder and salt.
See that the veges are not over cooked.
Dry roast all the ingredients (red chillies,poppy seeds, coriander seeds
Cumin seeds )
Now grind to a fine paste with the green chillies, cashew nuts coconut,
Coriander leaves and rice powder.
Heat a wok with oil or ghee if you like.
Add in the cinnamon stick, cardamom pods and aniseeds.
Now add in the sliced onions and sauté till the onions turn golden brown.
Add in the ginger garlic paste stir nicely. Add in the curry leaves.
Now add in the ground paste and sauté nicely .
Add about 1 ½ cups of water (more if you want more gravy )
Let it boil once, add the boiled veges with the water in which it was boiled. Add in salt and asafoetida powder.
Simmer for sometime, add in the coriander leaves and remove.
Serve with rice or rotis.
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Thank u nga kugan!! for all the fabulous recipes u post with pics!
kugan,
i tried ur soya mutton varuval. but i did it with Fried Tofu.. and it was really nice. I shall try it again with chicken or mutton... slurpz!
Superspiczy
Prawns Pepper Masala
--------------------
Prawns - 200 gm cleaned (small size)
Small onions - 20 finely chopped
Garlic - 10 small cloves finely chopped
Ginger - 1/2 tsp chopped
green chilly - 1 slit
curry leaves - few
coriander leaves - for garnishing
aniseed - 1/2 tsp coarsely ground
tomato - 1 medium size finely chopped
turmeric powder - 1/2 tsp
pepper jeera powder - 1 1/2 tsp coarsely ground(u can adjust according to ur taste)
cocount - 2 tblsp (coarsely ground without water)
Soak prawns with 2 tsp of lime juice, 1/2 tsp of turmeric powder and 1/2 tsp of salt for 15 minutes, then wash it. so that the smell is totally gone. Then in a heavy bottom pan, add 2 tsp of oil, add aniseed powder, after 2 minutes add onions,garlic,ginger, green chilly, curry leaves. Saute nicely so that the onions turns its colour slightly. Then add tomato, salt, turmeric powder and cook till tomato mash nicely, then add pepper jeera powder and saute for 2 minutes, then comes the prawns, mix with tomato gravy , cover and cook for 5 minutes, donot cook prawns for long, then it will be hard. Once it is done, add coconut ground mix and keep for 2 minutes, garnish with coriander leaves. Serve hot with bread, chapathi, Steamed rice.