Kugan, stuffed brinjal looks almost like wht I made... I chopped the onions finely & I used the small violet brinjals...
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Kugan, stuffed brinjal looks almost like wht I made... I chopped the onions finely & I used the small violet brinjals...
Not sure if I've mentioned this site earlier... www.egglesscooking.com for eggless cakes & cookies recipe...
Thanks Selviem, I will post few more non-vege recipes for you.
Kugan98
Aarthii thanks ma for all your feed backs and comments.
Do try out the recipes by Dev and Selviem.
They are all very good, for daily cooking.
Thanks. Kugan98.
Thanks Dev for the link.
Nowadays I am busy looking for eggless cakes.
Holidays are starting. Have to do something for the children.
The other day I did a chocolate eggless cake.
The texture was nice, but you know, the cake sticks to your teeth.
I would be grateful if any one can post tested
eggless cakes. Sometimes the net plays you out.
Dev, today is Thai tofu curry.
Tofu not fried, good news to Selviem.
I will post the recipe and picture later.
Thanks. Kugan98.
thanks kugan. i am waiting for tofu receipe. i bought, low calorie, low fat tofu here and doing grilling with that. we liked it.
selvi
[tscii]
THAI TOFU RED CURRY
Ingredients:
2 tbs Thai red curry paste
1 onion thinly sliced
3 pips garlic chopped
1 tbs oil
500 grms mixed veges, (broccoli, young corn, red pepper etc)
400 grms firm tofu cut into cubes
½ liter coconut milk
1 tsp salt more or less
¼ cup water
Little lime juice (optional)
Method:
Heat a wok with the oil, add in the onions.
Sauté well for a minute, add in the chopped garlic.
Stir well, reduce the heat and add in the red curry paste.
Cook stirring for a minute.
Add in the coconut milk, salt and the water, and bring,
To a slow boil, add in the vegetables, and let it boil again.
Stir occasionally for about 2 minutes.
Gently stir in the tofu and simmer curry.
The vegetables would have cooked in about 5 minutes.
Add lime juice if using.
Remove and serve with jasmine rice.
Garnish with Thai basil leaves.
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friends, this receipe is not new for u. i tried this for my breakfast. We all enjoyed, little bit of healthier style and filling too.
Macroni with baked beans:
-------------------------
Macroni - 250 gms (cooked with little salt and 1 tsp of olive oil), drain water and wash it in tap water). I used whole wheat macroni.
onion - 1 medium size, finely chopped
capsicum - 5 tblsp , chopped
tomato - 4 tblsp, chopped
ginger garlic paste - 2 tsp
chilly powder - 1/2 tsp
garam masala powder - 1/4 tsp
any herbs as per ur wish may be thyme, sage, rosemary (a pinch)-optional
baked beans with tomato sauce - 1 small tin
tomato puree - 1/2 cup
salt - reqd
chilly garlic sauce - 1 tblsp
in a kadai add oil or olive spread, onion fry for 2 to 3 minutes. then add ginger garlic paste. then add capsicum, fry for a while. After that add tomato, red chilly powder, garam masala fry for 2 to 3 minutes. then add the tomato puree, baked beans with sauce, chilly garlic sauce, salt, 1/2 cup of water let it cook for some time. then add the macroni, any herbs. cook for 2 mintues then remove this will be like a sauce. transfer in the serving bowl, on that top u can add 0% fat cheese strip and cook for 45 seconds in the oven and serve.
Thanks Selviem for the recipe.
This morning it was spirals, stir fried with veges,
for breakfast.
I am sure they will like the macroni with baked beans.
It will be something different.
Thanks again Selviem.
By tonight I will post how to update the pictures.
Kugan98
Selviem a non-vege dish for you.
PANDAN CHICKEN
Ingredients:
Seasonings:
50 grams shallot paste
30 grms garlic paste
1 tbs lemongrass white part only paste
1 tbs coriander roots paste
1 tsp pepper powder
2 tbs fish sauce
tsp salt
1 tsp tumeric powder
2 tbs honey
1 tsp light soya sauce.
500 grms boneless chicken diced
Oil for frying
Pandan leaves
Method:
Marinate the chicken pieces in the seasonings for about 3 hours.
Wrap up chicken meat neatly in the pandan leaves.
Heat up the oil for deep frying.
Deep fry the chicken till golden brown.
Serve hot, let the guests unwrap them .
This dish was taught to me by my Thai friend when I visited her
In Thailand. I make sure she teaches me a new dish every time I
visit her.
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I am sure you make mutton curry.
This will be a bit different I believe.
MUTTON CURRY
Ingredients:
Mutton - 1/2 kg, washed and cut into medium size pieces
Potatoes - 3 medium size, peeled and cubed
Onions - 2 medium size, finely chopped
Ginger - 1/2 inch piece
Garlic - 4 pips
Red chilli powder - 2 teaspoon
Coriander powder - 1 tbs
Turmeric powder - 1/4 teaspoon
Salt - 1-1/2 teaspoons
Coriander leaves - a small bunch, finely chopped
Coconut - 1 cup, grated
Khus-khus - 2 teaspoons
Ghee - 1 tablespoon
Cinnamon - 1 inch long stick
Cloves - 3
Warm water - 5 cups
Method: Grind the coconut and khus-khus together to a smooth paste and keep aside. Grind the ginger and the garlic to a smooth paste and keep aside.
Heat a flat-bottomed vessel and pour the ghee. When smoking hot, add the cloves and cinnamon stick together and follow with half of the chopped onions. When the edges of the onions turn brown here and there, add the mutton pieces. Stir from bottom once. When the juice from the mutton pieces evaporates, add the, salt, turmeric powder, ginger, and garlic paste. Also the chillie and coriander powder.
Fry well for 5 minutes. Now add 3 cups of warm water to cover the mutton completely, and also the remaining chopped onions. Cover with a lid and allow to boil over moderate heat for the first 30 minutes and then simmer over reduced heat till the mutton is tender.
Add potato pieces to the tender mutton at this stage. If needed, add 2 cups of warm water with potato. When the potatoes are cooked , add the coconut and the khus-khus paste diluting it with a cup of water. Let the sauce simmer gently till you get the required consistency you like . Add the chopped coriander leaves to the sauce a minute before removing from the fire.
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Here is an eggless banana cake(whole wheat_ oats) which I tried yesterday. healthier than the usual cake coz I din't add maida,
Preheat the oven to 180 C
whole wheat flour- 1 cup
oats- 1/2 cup
sugar 3/4th -to 1 cup or even lesser(I used brown sug+white sug- 50:50)
Cardamom pwd-1/2 tsp
baking soda- a lil less than 3/4th tsp
Put all the above in a bowl & mix well
In another bowl take=
oil or ghee or both mixed- around 5 tbsp
milk 1/4 cup(warm)
mix both well.
Add in 5 tbsp curd(slightly sour but not too sour)
Add in 3 medium sized bananas mashed well.
mix everything well.
Now add the dry ingredients into the wet ingredients lil by litle & fold. don't mix vigorously & don't overmix. Add water if the batter is too thick.
Pour the batter into a greased,dusted cake pan. sprinkle some broken cashewnuts on top. U can add nuts to the batter if u like. Bake for 30-35 mins or until a skewer poked in the middle of the cake comes out clean. Let it rest outside the oven for 5 mins.loosen the sides & then turn the pan over a wire rack & tap. let it cool completely & then slice. Better had the next day.
Note: U can add vannila essence or banana essence instead of cardamom pwd.
This cake will be very soft but dense.
K, this cake din't stick to the teeth. maybe coz of the oats in it.
kugan,
thanks for chicken and mutton receipes. i will try this when i have guests at home.
selvi
dev,
ur eggless banana cake is very interesting, coz of eggless and fat also. i want to try. but my kids dont like the banana taste. can i make without banana.
dev,
i made vendai,brinjal,drumstick,mochai puli patchadi. for that i used KMP powder. very liked the dish and smell is too good.
Thanks Dev for the nice eggless recipe.
Surely I will try it, and post the picture.
Dev, take care. Kugan98
Selvi, u can soak dates(maybe around 20) in milk & then grind & use it instead of banana... if it's soft dates, no need of soaking... else u can soak dried figs & chop then & use... flavour u can change accordingly...vanilla goes well with all... I don't use any flavour for fig & dates cake...
Selviem, what is the dish that you made?
Is it a patchadi using all the veges?
Please kindly post the recipe. Thanks.
I wanted to sing a song for dev, as her kongu powder
is very famous.
Kongu naatu sengkarumbeh tanga sillaiyeh,
Dev, neenga engga thanga sillaiyeh
Thanks. Kugan98
Selvi, can u pls post the recipe for the mixed veg puli patchadi... We make vendakkai /brinjal puli kulambu using the KMP... I just want to know if the recipe u tried is diff from tht...
ONION UTHAPPAM
2 cups of dosa batter
1 tsp minced ginger
1 fresh red chillie finely chopped
1 onion chopped
2 tbs coriander leaves finely chopped
2 tbs grated carrots
Method:
Heat a dosa kal or non stick pan.
Pour a ladle ful of batter and spread to make thick dosai.
Sprinkle little of the ingredients on the dosai.
Drizzle gingelly oil over and along the dosai.
Lower the flame and cover the dosai.
Let it cook for a minute, flip to cook the other side.
Serve hot with chutney or sambar.
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Here is a Parsi dish called dhansak which is a very healthy & tasty curry tht goes well with rotis as well as rice...
Dhansak is traditionally prepared using mutton... chicken also can be used...
It's served with parsi brown rice...it's nothing but rice cooked in caramel water which lends the rice a nice brown color & a slight sweet taste...
Dhansak
1. cook 1/2 cup thuvar dhal+ 1/4 cup yellow moong + 1/4 cup channa dhal + 1/4 kg yellow pumpkin cut into big pieces + asafoetida+turmeric pwd for 3-4 whistles...
2. Grind 7 red chillies,1 tsp pepper, 1" cinnamon, 2 cardamom pods, 1 tsp each cumin & coriander seeds , 6-7 pods garlic & 1' ginger to a paste. In case u want to simplify the process, u can make a dry masala by grinding the dry masalas alone & gin-gar paste can be made when req. Increase the dry spice measures in that case.
3. Heat oil in a pan. Add 1 onion chopped & fry till brownish. Add in the ground paste & fry till raw smell diappears & the masala becomes flavourful... Add 2 chopped tomatoes & a small bunch of clean greens(u can use any one or a mix of these- mulai keerai, kaatu keerai, arai keerai, siru keerai, spinach , methi). If u r using methi, u neednt chop it. cook till the tomato breaksup & becomes mushy.
4. Add in the dhal mixture, salt & let it boil for 3-4 mins. Add water if req. The consistency of the dhal will be bit thick. Dosa batter consistency. Done.
Variation: u can use a mix of tomato & tamarind fr sourness or even tamarind alone. But i like mine with only tomatoes.
U can use masoor dhal or green moong or any of ur fav dhal tht'll cook within 3-4 whistles.
U can use any combination of vegs u like. brinjal,potato,carrot, raw mango etc can be used. But I ike the pumpkin dhansak...:)
dev,
thanks for ur suggestions. let me try it with figs. dhansak is very interesting. i can try it out on sunday.
i will give u the feedback.
selvi
kugan,
ofcourse, we can sing a song for dev .
hahaha... nice song K...:lol:
Selvi, I forgot to mention... Dhansak is traditionally made using mutton... chicken also can be used...
It's served with parsi brown rice...it's nothing but rice cooked in caramel water which lends the rice a nice brown color & a slight sweet taste...
I've not tried either of the traditional prep... So I cant comment on the taste...
kugan and dev,
this is a tirunelveli dish. my mil used to make. menu is paruppu kulambu, patchadi, fry vegetable.
patchadi:
=========
1. we can make only with lady's finger.
2. lady's finger, brinjal, drumstick
3. lady's finger, ridgegourd, brinjal, drumstick
4. lady's finger, brinjal, ridge gourd, valakai
5. lady's finger, brinjal, ridge gourd, valakai, motchai.
like this u can choose the vegetable. no pumkin.
lady's finger - 100 gms
brinjal - 4 pcs
drum stick - 1 cut in 1"
tamarind - 1 small lime size
onion - 1 small finely chopped
tomato - 1 small finely chopped
sambar powder - 2 tblsp
or red chilly powder - 1 tsp
coriander powder - 2 tsp
turmeric powder - 1/2 tsp
salt - reqd.
grind the following:
-------------------
coconut - 3 tblsp
jeera - 1/2 tsp
garlic - 3 pips
grind it like chutney.
seasoning
=========
oil - 2 tsp
kadukku - 1 tsp
urad dhal - 1 tsp
vadagam - 1/2 tsp
curry leaves.
In vessel all the vegetables, cut in to small pieces. extract the tamarind juice, pour in the vegetables. salt, spice powder, turmeric powder.let the vegetable cook. in a kadai, put oil kadukku, urad dhal, vadagam, onion, lady's finger fry for two minutes, then transfer this in the vegetables. add tomatoes two. let it cook till the vegetables are done. then pour the coconut mixture in the vege mixture.
try this and give me the feed back.
dev,
i also come across dhansak is with mutton. anyway i will try urs. coz i dont want non-veg in that.
selvi
hello kugan nga :-) selvi :-) dev :-)
parthu romba naal aagidichi....hope all of u are well.
recipe after recipe pottu asathiteenga 3 perum...........dev...yr podi is really good & thanks to u & kugan for giving the measurements.....semma vaasanai ...omg i tried kongu biriyani....& it came out very well.......thanks dev ...:-)....
Selvi thank u for the urundai kuzhambu recipe....will try it out.....selvi i tried out yr chutneys & what a new taste that was for dosai...yummy!
Kugan i also tried your urundai kuzhambu.....that was one tasty recipe....thank u !!
kugan neenga nallaa paadavum seiyareenga........aduthu dev..selvi ..naan ellaarum sernthu....raagam thaalam palavi nu velutha katta vendiyathu thaan....naama paada...priya kootidalaam aada...apuram oru periya virunthu with all our tried recipes....;-)
wouldnt that be fun!
:mrgreen: :mrgreen:
hi suvai,
nice to hear from u after long time, how r u? thanks for trying out the receipes. happy to hear that u like it. as u said dev's KMP smells tooooooooo good. i am also trying the receipes with that.
selvi
I'm so glad tht KMP fan club is growing...:)
Suvai, try sambar with tht powder... it'll be diff & will go well with rice... tiffin varietiesku avalo nalla irukaadhu...
Thanks Dev for the dhansak recipe.
I remember having it in my aunt's house with mutton.
To morrow is dhansak in our house.
I will post the picture.
Thanks Dev. I really appreciate.
Kugan98
Suvai nga vaanga, vaanga.
How are you keeping?
Thanks for the nice feed back on urundai kulambu.
Dev's kongu podi oh ohnu irrukku.
Thanks to her mom.
Kugan98.
Selviem tried your patchadi today.
I used your same combo, brinjal, drumstick and vendi.
Good as a side dish also you can use as gravy for rice.
Thanks Selviem for a very nice recipe.
I feel happy because, I have so many new dishes to
cook for my family. Sometimes you get bored doing
the same sambar, puli kulambu, poriyals and things.
The family members too when they come home
they feel happy to have something new on the table.
So Selviem do post recipes that might look simple for you,
but we appreciate it a lot.
Bug your mother-in-law for some more nice recipes. :lol:
Thanks Selviem. Kugan98
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kugan,
the picture looks same, for this u can make paruppu kulambu as the main curry. Also, for patchadi one variation, what my mom use to do is, only greenchilly she will use. no sambar powder or redchilly and dhania powder. this taste looks different. The main curry will be the paruppu kulambu.
paruppu kulambu: (mom style)
================
toor dhal - 100 gms boiled nicely, mash and keep aside
grind:
-----
coconut - 5 tblsp
jeera - 1/2 tsp
garlic - 4 pips
grind like chuntey consistency. pour this in the dhal, add some more water. this curry should be watery not so thick.
add reqd chilly powder - 3/4 tsp, salt, turmeric powder. allow it to boil in medium fire (donot boil too much, slightaga kothika vidavum)
seasoning:
----------
oil - 2 tsp (coconut oil is good), but i use canola oil
kadukku
urad dhal
vadagam
one dry red chilly
curry leaves
shallots - 6 finely chopped, this should turn nicely brown in colour (cook in slow fire)
transfer seasoning in the dhal, u will hear srrr sound then switch off.
for this curry my mom's patchadi is best. potato fry / valakai fry/ chepangkilagu fry/ cauliflower podi fry and pappad is good combination.
For my mil's patchadi, here comes the curry
Paruppu kulambu:
===============
toor dhal - 1 cup, along with this, 2 green chilly, 4 shallots, turmeric powder. cook till the dhal is done and mash it.
grind same as like the previous paruppu curry, pour it in the dhal, salt allow it to boil.
seasoning:
==========
same as above.
this will give different taste.
selvi
My mil will make ulunthu satham, for fish curry. this is very healthy and very tasty.
i prepare this for vathakulambu or pulikulambu.
ulunthu satham:
==============
ponni boiled rice - 1 cup
urad dhal - 1/4 cup (broken without skin.), dry fry till nice aroma comes, but colour should not change[coz of frying u will not feel sticky of urad dhal]
jeera - 1/2 tsp
venthayam - 1/4 tsp
garlic - 15 pips , sliced
coconut grated - 4 tblsp
salt - reqd.
put all the ingredients in the pressure pan, add 3 cups of water, reqd salt and cook for 2 whistles. this is not like pongal consistency. very well goes with fish curry, vathakulambu and pulikulambu. even we can have it with curd.
Dev tried ur Arisum Paruppu sadam for today's lunch.It came out very well.As well as the taste is just like the same which i had frm my friends lunch box during my college days.Thanks a lot dev.
Kuganka,tried ur aapam recipe for todays breakfast.Wow,its so good kuganka.
Such a nice taste.Very soft appams.Thanks a lot kuganka.
Selvika,thanks for the patchadi and paruppu kulambu recipe. :) Am very happy that u have posted the patchadi recipe :D
Selvika,u know onething.My husband's favourite side dish is patchadi only. :o That too since this patchadi is a tradional dish of triunelveli.Eveytime whenver we make full pledged meal on special days,he asks me to make this patchadi. :( But since i dont know the recipe i used to avoid it or else i will do something by the name as patchadi. :wink: But,hereafter i can make.Thanks a lot selvika.Am going to make it suddenly without any notice and going to give him a surprise. :!:
kuganka tofu curry,mutton curry,uttappam all looks great.Thanks for the recipes kuganka.
Uthaappam is my son's favourite.definitely going to make it for him.
aarthi......u r a mini version of kugan........ I see in the kitchen........ :mrgreen:
try out all the recipes that catches your eyes & asaithify your family members.....;-)