Rajraj uncle thanks for the greetings.
maN paanai :roll:
Take care uncle, Kugan98
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Rajraj uncle thanks for the greetings.
maN paanai :roll:
Take care uncle, Kugan98
P.S Tamby, thanks for your greetings too.
Happy that you liked the tofu recipe.
Thai piranthaal vazli pirakkum.
Take care tamby. Kugan98
[tscii]Aarthii here is a Ponggal gift for you.
The next trip you visit your mom, cook and asathu her :lol:
Kugan98
THIRUNELVELLI SODHY
Ingredients:
100 grms split yellow moong dal
100 grms carrot cut into strips
100 grms beans cut into 1 inch in length
1 brinjal cut into 1 ½ inch cubes
1 drumstick cut into lengths
4 pips garlic whole
150 grms small shallots whole
To Be Ground To A paste:
10 green chillies
2 tbs grated coconut
2 tsp cumin seeds
2 cups of coconut milk
Salt to taste
To Season:
½ tsp mustard seeds
½ tsp urad dal
1 tsp ginger juice
Lime juice to taste
Method:
Clean, add little water and cook the moong dal.
When the moong dal is cooked, add in all the
vegetables, onion and garlic.
When the vegetables are half cooked, add in
ground paste and salt.
Stir nicely and allow to cook on low flame.
Now add in the coconut milk, stir nicely.
Let it come to a slow boil, DO NOT allow it to boil.
Remove from the stove, and allow it to cool.
Once cooled, add in the ginger juice and lime juice.
Serve with steaming rice, ginger chutney and roast potatoes
It will taste nice if the rice is a bit over cooked.
Sodhy, Ginger chutney Potato Roast:
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The Sodhy:
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Here is the recipe for ginger chutney.
GINGER CHUTNEY
Ingredients:
100 grms young ginger
1 tsp oil
2 tbs of jiggery
2 tsp chillie powder
2 tsp tamarind paste with 2 tbs of water.
Salt to taste
1 tbs oil
Method:
Scrape the skin and clean the ginger.
Cut it into small pieces.
Heat the 1 tsp of oil and fry the ginger a little.
Let it cool nicely. Then grind the fried ginger to a
fine paste without using any water.
Now heat the 1 tbs of oil in a pan.
Add in ground ginger paste with the tamarind paste.
Add in the salt, chillie powder to it.
Let it boil slowly for a while.
Now add in the jiggery with the ginger mixture.
Stir nicely to mix it well.
When the mixture reaches jam consistency,
remove it from the stove.
Best combo for sodhi rice.
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The recipe for potato roast is in Kugan's Kitchen 4
Page 53.
I am posting the link for you.
http://forumhub.mayyam.com/hub/viewt...129844#2129844
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Kugan kaQuote:
Originally Posted by kugan98
Uncle is talking about Clay Pot
http://4.bp.blogspot.com/_q8O9pIFVhp...600/paanai.jpg
:D
kuganka,aasthiteenga ponga.
Great kuganka!.Thanks for the sodhi recipe.
Kandipa next time ammaku senchu aasathiduven.
Kuganka,1 small tip : U have to pour more spoons of sodhi over the rice.Then only,it tastes great.
Okie.thanks kuganka.
Friends,
Happy Pongal :)
friends,
wishing u all a happy pongal.
[tscii]
SCHEZWAN FRIED RICE
Ingredients
3 cups cold cooked rice.
2 tbs schezwan sauce
50 grms sliced cabbage
50 grms carrot cut into strips
50 grms capsicum cut into strips
50 grms potato cut into strips
1 onion sliced
1 tbs sesame oil
Salt to taste
Little aji no motto (optional)
2 spring onions sliced diagonally
2 tsp soy sauce
Method:
Heat a wok with the sesame oil.
Add in the sliced onions, sauté well.
Add in the vegetables and stir fry them.
Add in the 2 tbs of the schezwan sauce and salt.
When the vegetables are nearly done, turn down the heat to low.
Add in the cooked rice and mix it up gently.
Make sure you do not break up the grains.
Add in the soy sauce and salt if needed.
Also add in the aji no motto if using.
Remove and garnish with the cut spring onion leaves.
Serve hot.
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Dear Kugan!
I wish you and your beloved ones a very Happy pongal!!
Kuga, happy ponggal to you and your family.
I cooked pongal as per your recipe. All 3 items turned out very well. I did not know that you have to cook 3 types on pongal day.
My family was very pleased with the turn out.
Thanks kugan for all the mouth watering recipes.
Kugan , can you cook pongal with channa dal?
Can you please post a Hakka noodle recipe?
Thanks..
Dear K, Happy Pongal to you and your family !
Pongal menu'va post paNNa maRanthuraatheenga :)
Thanks for the pm :)
Dear Kugan and friends,
Wish U a Happy Pongal to All of U...............................
K and KK's friends,
Eniya Pongal Nalvazhthukal.
Suja
Dear Aarthi, Selviem, Roshan, TVShanker, Gulabjamun and Mrs. Mano. Thank you so much for the Greetings.
Here is a Pongal song for all my friends. Enjoy. Kugan98
http://www.facebook.com/l/6d1b9s1s3q...?v=5j13vfDKtc4
SCHEZWAN FRIED RICE appadiye eduththu saapidanum pola irukku!!!...
Happy pongal to all my KK friends.
Kugan this was the best pongal. Cooked all the pongal dishes.
Everyone enjoyed in my house. Normally I will only make sakarai pongal. Thanks for the recipes.
The fried rice looks yummy. Rose75
Dear Gulabjamun, I have a Christian friend who makes pongal with channa dal. Not only that she will season the pongal with cinnamon stick, star anise and cardamoms.
She uses coconut milk for the pongal.
The combo for the pongal is green chillies and shallots finely chopped with a pinch of salt and lime juice.
Gulabjamun she will make this pongal for the St.Anne's feast.
Really very very yummy.
I will do this pongal for Taipusam and post the exact recipe with picture for you.
I will post the Hakka noodles soon.
Take care, Kugan98
Thank you Dev and Rose75 for your compliments and nice post.
Take care, Kugan98
[tscii]Here is the recipe for Hakka noodles.
If you use the schezwan sauce, than it becomes
schezwan fried noodles :lol: , Kugan98
HAKKA NOODLES
Ingredients:
300 grms Hakka noodles
2 spring onions, sliced crosswise, greens and whites separated.
2 pips garlic finely minced
½ a cup multi coloured capsicum sliced
½ cup cabbage shredded
½ cup carrots julienned
4 baby corns slit into half
1 tbs soy sauce
1 tbs tomato ketchup
1 tbs red chillie sauce
1 tsp vinegar
Little black pepper powder
Salt to taste
2 tbs oil
Method:
Boil the noodles with little salt and oil.
When the noodles are about 80% cooked.
Drain the noodles and toss it lightly with cold water.
Keep aside.
Heat a wide wok with the oil. add in the minced garlic.
Sauté for a second, add in the white part of the spring onion.
Sauté well, add in all the vegetables one by one.
Toss on high heat for about 2 minutes.
Keep tossing them till they are about ¼ cooked.
Add in the noodles, soy sauce, vinegar, salt, pepper powder
chillie sauce, tomato ketchup along with the green spring onions.
Give it a good toss and sauté for another minute.
Serve hot. It goes well with green chillie pickle in vinegar.
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[tscii] Try this dish for a change.
CHOW CHOW CHOPS
Ingredients:
500 grms chow chow skinned and cubed
¼ tsp turmeric powder
1 tsp chillie powder
2 bay leaves
2 tbs oil
Salt to taste
To Be Roasted Separately And Powdered:
2 tbs grated coconut
1 tbs coriander seeds
1 tsp kas kas
½ tsp cumin seeds
½ tsp aniseeds
¼ tsp black pepper
1 inch cinnamon stick
1 cardamom pod
To Be Fried In Little Oil And Ground To Paste:
1 big onion chopped
1 inch ginger chopped
5 pips garlic
1 red tomato chopped
1 sprig crispy fried curry leaves.
Method:
Heat a wok with the oil, add in the bay leaves.
Add in the cubed chow chow. Stir fry for a moment.
Add in the turmeric and chillie powder.
Toss them well so that the chow chow is well covered by the masala.
Now add in the wet paste, salt and stir fry well.
See that there raw smell is gone.
If the chow is not cooked, sprinkle little water and cook.
Now add in the roasted powder and stir fry well.
The oil should separate now.
Remove and garnish with the fried curry leaves,
or coriander leaves.
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[tscii]
This keema goes well with rice, chapathi, sandwich, also for wraps. Thanks, Kugan98
SOYA MATE MUTTON KEEMA
Ingredients:
300 grms soya mate
2 pips garlic smashed with skin
1 inch ginger smashed
Salt.
To Grind To A Fine Paste:
1 tbs ginger paste
1 tbs garlic paste
2 tbs red chillie powder
3 tbs grated coconut ground to fine paste
1 tsp aniseeds
½ inch cinnamon stick
½ a anise star
Salt to taste
3 big onion chopped fine
5 big red tomatoes chopped fine
2 tbs oil
1 sprig curry leaves
Little lime juice.
Method:
Boil the soya mate with the smashed garlic, ginger and salt.
When it is boiled nicely, drain the water. Discard the garlic and ginger.
Now squeeze and wash the boiled soya mate 2 to 3 times.
Cut up the soya mate into very small pieces.
Just like minced keema meat.
Now in the soya mate, add in the ginger, garlic,
chillie powder, ground coconut, aniseeds,
cinnamon stick and anise star and salt.
Mix nicely and keep aside for about 30 minutes.
Heat a wok with the oil. add in the chopped onions.
Sauté the onions till they turn slightly brown.
Now add in the chopped tomatoes, cook till the
the tomatoes turn mushy.
Now add in the seasoned soya meat.
Stir and cook till the soya keema is cooked well,
and it comes dry like our mutton varuval.
Keep stirring so that it does not stick to your pot.
Add in the curry leaves and remove.
Sprinkle little lime juice to taste.
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K, chow chow n soya recipes sound interesting!!!...:)
Kugan,
All the recipes look very interesting. Will try out the chow chow chops tomorrow and let you know. Tried your potato roast it came out good. Thanks for the recipes.
Suja
Hello K and all,
Hope all of you had a wonderful Thai Ponggal!
Dear Dev, thanks for your nice post.
Suja , thanks too for your nice post.
Glad you liked the potato roast.
Try the chow chow and give us the feed back.
Nm, thanks for your nice post.
Hope you too had a nice pongal.
How is your health now?
Take care friends, Kugan98
[tscii]I had this different type of curry in my North Indian friend's home. It goes well with chapathi. The sweet potato gives a nice taste to the gravy. Thanks, Kugan98
SWEET POTATO CURRY
Ingredients:
Gravy Base:
2 cups water
½ a cup crushed tomatoes
½ tbs tamarind paste
½ tbs jiggery
Spices:
1 tsp chillie powder
1 ½ tsp coriander powder
¼ tsp turmeric powder
½ tsp cumin powder
Salt to taste
Seasonings:
2 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
3 shallots minced
1 sprig curry leaves
300 grms boiled sweet potatoes, peeled and cubed
2 tbs cut coriander leaves for garnish.
Method:
Mix well all the ingredients for the curry gravy base. Keep aside.
Heat oil in a wok, add all the seasonings.
Sauté so that they are well seasoned.
Now add in the spice ingredients, and stir well.
Keep the heat in medium while stirring the spices.
Add in the cubed sweet potatoes. Sauté for a minute.
Now add in the gravy base, stir well and simmer for about 5 minutes.
Let the gravy thicken, and oil separate.
Remove and garnish with the cut coriander leaves.
This curry improves in taste, if you let the flavours
blend for about 30 minutes after cooking.
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Kuganka,sweet potato curry looks good.
Thanks for the other recipes too.
wowie..my native special......i ve heard this dish is adapted from a similar one in srilanka... ..(not a big fan of the coconut based dishes....)Quote:
Originally Posted by kugan98
Hakka Noodles looks gr8!
Thanks Aarthii for your nice post.
Do try the simple curry.
Take care, Kugan98
Dear Chevy, welcome to Kugan's Kitchen.
You are right, this dish is adapted from Sri Lanka.
No harm using coconut milk, once in a way :)
Thanks for your compliments for Hakka noodles.
Hope to see you often in this thread.
Thanks and take care, Kugan98
:)
Sweet rpotato dish is new to me... will try it K...:)
Thanks K.
Leg's still hurting - i have a specialist appointment tomorrow - let's see what he says.
K's Kitchen is going strong! Yeh! Keep it up!
Where's our Suvai-ngov? :roll: :roll:
Thanks Dev, I too had the sweet potato curry for the first time in my friend's house. It tasted good.
Thanks, Kugan98
Thanks NM for your wishes.
Let us know what the doctor told you.
Yes, I am too thinking of Suvai.
May be she is very busy.
Thanks, Kugan98
[tscii]Friends I was talking about the village style dry red chillie curry. Well I think it will not be suitable for small children.
The taste is simply super, I should have cut the red chillies about 1/4 inch in length. Then you can eat the red chillies with your dosai or rice.
They do this curry when they do not have any veges at home.
Kugan98
DRY RED CHILLIE PULIPPU CURRY
Ingredients:
12 dried red chillies, cut into ½ inch pieces.
4 tomatoes cut into rounds
4 tsp of toor dal
1 cup of tamarind water from a small lime sized tamarind
2 tsp of mustard seeds
2 tsp of fenugreek seeds
1 sprig of curry leaves
4 tsp of oil
1 pinch of asafoetida powder
Salt to taste
Method:
Heat oil in a pot, add in the mustard seeds.
Add in the toor dal, sauté for a minute.
Now add in the cut red chillies and fenugreek seeds.
Add in the curry leaves and the cut tomatoes.
add in the asafoetida. Stir well.
Add in the tamarind water and the salt.
Boil well till the tomatoes are mushy.
The red chillies too would have swell well.
Mash it with your back of spoon.
Remove and serve with dosai, idli, or even rice.
Nalla kara saaramaa irukku.
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[tscii]I can hear friends murmuring what pulippu this and that :lol:
Dev, I found this recipe in my file for katharikkai pulippu.
I hope this is the recipe you are looking for.
Thanks, Kugan98
KATHARIKKAI PULIPPU
Ingredients:
500 grms katharikka cut into about 1 ½ inches cubes
½ cup toor dal cooked well
¼ tsp turmeric powder
1 lemon size tamarind ball...... 1 cup of tamarind juice
Salt to taste
To Fry In Little Oil And Grind To Paste:
1 tbs channa dal
5 dry red chillies
1 tsp black pepper corns
1 tbs coriander seeds
2 tbs of grated coconut
To Season:
1 tsp channa dal
1 tsp urad dal
¼ tsp mustard seeds
1 sprig curry leaves
A pinch of asafoetida powder
2 tbs oil
Method: Cook the toor dal well with the turmeric powder.
Heat a wok with the oil. add in the seasonings.
Sauté well, add in the cut katharikkai pieces.
Sauté well in the oil for about 5 minutes.
The katharikkai should look a bit limp.
Add in the ground paste and sauté well till the
oil separates. Add in the tamarind juice.
Add also the cooked toor dal.
Keep stirring slowly on low heat till the gravy thickens.
Remove and serve with any rice.
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