u r correct kugan, we can try different menus with different taste at our homes. Everyone in our family will enjoy.
Selvi
Printable View
u r correct kugan, we can try different menus with different taste at our homes. Everyone in our family will enjoy.
Selvi
thanks a million selviem... you should really try the cake n pass it to ur son! he wld love it. n it goes well with cold milk... kugan... i am goin to try the fish molee tomoro. will keep u updated with the results!!!
superspiczy
Kugan, can we use the lemongrass leaves in soup instead of the stem... the leaves too have a nice lemon flavour but much milder than the stem & I don't want to throw it away...
well dev,
i use the leaves when i want to make TOM YUM SOUP. sometimes i grind the leaves together with the stems to make sambal dishes. coz it gives out nice aroma . you can try it . My opinion on that is ok....
superspiczy
kugan, i soaked for mysore masala dosa, i soaked all the dhals and the rice together. is it ok? moong dhal means u told about the yellow moong dhal or with the skin?
please clear my doubt.
The red chutney can we make and keep in the fridge, how many days will it stay.
thanks in advance
selvi
Superspicy here is the receipe of a chutney made with dry prawns. I got this receipe from my friend.
Prawns Chutney:
---------------
Raw Mango - 1/2 cup cut in to pieces
Green chilly - 2
Shallots - 7
Dry prawns - 3 tblsp
Coconut grated - 2 tblsp
salt - reqd
coconut oil - 2 tblsp
First dry fry prawns in a pan, it should become very crisp, fry in the slow fire only.
In a mixier, add mango,shallots,green chilly and grind nicely then to this add coconut and grind like a chutney, then finally add dry prawns and salt and grind , once the prawns is ground, remove and check salt. Then on the top of this add coconut oil. This u can have it with steamed rice, chappathi, idli, dosa, appam.
Variation:
==========
Instead of green chilly we can add red chilly but slightly dry fry and add like above.
KADAI PRAWNS
Ingredients:
Prawns- Washed n drained}
2tsp Yogurt}
2tsp Ginger & Garlic Paste}Marinate with with prawns and leave it for 20mins
1tsp Chilli Powder}
Pinch of salt.}
1 Big Onion- Sliced
1 Big Tomato-Sliced
1 Green Chilli- Sliced
1/2 Tsp Cumin Powder
1Tsp Chilli Powder
1Tbsp Curry Powder
1Tsp Corriander Powder
1Tsp Ginger & Garlic Paste
Method:
Heat up a pan of oil, add in the Onions, ginger & garlic paste, tomatoes, green chillies and saute it till onions turn golden brown. Add in the corriander, cumin , chilli and meat curry powder and cover it for 5mins. Add in the marinated prawns. Do not add any water as prawns has water in it. Add in Salt. Stir fry till dry . Garnish with corriander and mint leaves.
[html:f686eb313f]
http://img3.imageshack.us/img3/5997/100520091183.jpg
[/html:f686eb313f]
selviem,
thats a very new dish.. prawn chutney.. never heard of it.. its more like blechan(Shrimp paste) sambal back in spore. its a good combination for fried rice and all. i must try this prawns chutney.. I will do anything for prawns! but i know its high cholesterol! Thats why i exercise like mad!!!
Superspiczy
Aba, aba, friends let me breath first.
I am sooooo happy that the thread is moving very fast.
Kugan bows and says thank you, thank you.
Dev, as Superspicy said you can use the leaves.
What they do is that, they will grind the leaves
and take the juice to flavour sambals and curries.
Since here we get it in abundant, we are lazy to use it. :lol:
If you want you can just pound the leaves a little bit
tie them in a knot and put them in your soups or things.
Thanks. Kugan
Selviem its the moong dal without the skin.
"Paasiparuppu."
Thanks Selviem for your nice prawn chutney.
You can keep the chutney for a week in the fridge.
Do not use a wet spoon.
If you do not like the fresh smell of the red chillie.
you can cook it with little oil till the raw smell goes.
Thanks Kugan.
Thanks Superspicy & kugan...:)
Superspiczy thanks for your prawn recipe.
Your picture looks awsome.
Thanks . Kugan98
[tscii] Suvai, here is the potato roast recipe.
It will come out well in a non-stick pan.
POTATO ROAST
Ingredients:
500 grms potatoes cut into cubes
2 tsp chillie powder
½ tsp tumeric powder
½ tsp aniseed
4 tbs oil or more
Little asafoetida powder
1 sprig curry leaves
Salt to taste
Method:
Heat oil in a non-stick pan or a well seasoned iron wok.
( You get crispy potato roast)
Add in the aniseed and asafoetida.
Now add in the cubed potatoes, tumeric powder, chillie powder
And salt. Mix all the ingredients well.
Sprinkle some water , cover and cook on medium heat.
Once in a way stir them so that they do not stick to the wok.
See that the potatoes are cooked.
Now raise the heat and keep frying. Add little oil if needed.
You have to scrap the bottom of the wok each time you stir.
Once the potatoes are crisp, add the curry leaves, remove and serve.
[html:76d82c63e5]
http://img189.imageshack.us/img189/6312/img5485.jpg
[/html:76d82c63e5]
Try this bittergourd recipe.
BITTERGOURD IN COCONUT SAUCE
Ingredients:
300 grms big Chinese bittergourd.
1 big onion chopped
1 inch piece ginger chopped fine
1 tsp chillie powder
2 tsp coriander powder
1 lime size tamarind
3 tbs coconut scrapings
To season:
1 tsp mustard seeds
1 sprig curry leaves
2 tsp oil
Salt to taste
Method:
Wash and cut the bittergourd into small pieces.
Use 1 cup of water and take the juice from the tamarind.
Dry roast the coconut to a golden colour.
Grind it with water to a fine thick paste.
Heat a wok with the oil. Add in the mustard seeds and let it splutter.
Now add in the onions, and ginger and let it fry to a golden colour.
Add the curry leaves and the cut bittergourds.
Stir fry nicely, add in the tumeric powder, coriander powder and chillie powder. Stir nicely , now add in the tamarind juice and salt.
Mix nicely and let it cook. Once the bittergourds are cooked,
Add in the ground coconut paste. Stir nicely and let it come to a boil once. Taste for salt and remove.
[html:82f48e3ba4]
http://img413.imageshack.us/img413/8104/img5456c.jpg
[/html:82f48e3ba4]
thanks kugan i made the batter, tomorrow dinner in our house is mysore masala dosa, i didnot tell this to sons and husband, they are going to have a surprise when they sit in the dinning table. i will come back to u with the feedback
selvi
superspicy, as kugan said prawns are very tempting. let me try next time. As u said, it is rich in cholestrol, so i prepare once in two months. whenever i prepare prawns i will try ur receipe. My younger son wants me to prepare ur cake for his bday which falls on 14th of june. so if i have doubt i will come back u. keep writing.
thanks
selvi
Thanks nga kugan for potato roast recipe....& selviem...yr ellu recipes are very good...tried the podi....didnt know u cld eat it with morekuzhambu....try pannaren...thanks once again.
Selviem after u try the prawns then keep me updated. For the choc cake if u have any doubts feel free to ask me. Selviem unnga veetula naaliki masala dosa too? same here. i have prepared the batter too.. tomorrow is masala dosa day!!!!!!!!!!
superspiczy
thanks suvai. u try it with morekulambu. my grandmother will make this podi for morekulambu. it will be a very good combination.
selvi
yea ofcourse superspicy, today is mysore masala dosa day. Morning i kept the batter in the fridge, nicely it was fermented. thanks to kugan
selvi
Suvai try the roast and give us the feed back.
I will upload the picture tomorrow.
Thanks. kugan98.
I have told my household to look out for flying masala dosai from Selviem and Superspiczy.
I hope it turns out well, otherwise we have to duck every time a dosa comes flying. :lol: :lol: :lol:
Selviem I hope its a grand birthday bash for your son.
I will post a vegetable pulav recipe as a present.
May the lord bless him with long life, a very good health, wealth and lots and lots of happiness.
Love Kugan98.
[tscii]
VEGETABLE PULAV
Ingredients:
2 cups basmathi rice soak for 15 minutes
2 potatoes cut into cubes
1 carrot cut length wise
10 french beans cut length wise
1 cup cauliflower florets
¼ cup green peas
1 red pepper cut into squares
2 big onions sliced
2 tbs fresh curds
½ tsp garam masala powder
Salt to taste
10 cashew nuts roasted
Coriander leaves little
2 tsp lime juice
To Grind:
7 green chillies
2 tbs coconut scrapings
1 tsp poppy seeds
2 tsp ginger paste
2 tsp garlic paste
½ tsp aniseeds
3 small onions
To Season:
2 pieces of 1 inch cinnamon sticks
4 cloves
4 cardamoms
2 bay leaves
3 tbs ghee + oil
Method:
Boil the basmathi rice, strain and spread in a container to cool.
Grind all the ingredients under “To Grind” to a fine paste.
Heat a pot with the ghee and oil. Add in the cinnamon sticks, cardamoms, cloves and the bay leaves.
Now add in the sliced onions and sauté till it turns lightly golden.
Now add in all the vegetables and sauté for about 5 minutes.
Add the ground masala and fry till the raw smell goes.
Add ½ cup of water, with the curds, salt and garam masala powder.
Stir nicely. Simmer for some time. Do not over cook the vegetables.
Off the flame and add the like juice.
Now add the cooked rice and gently mix it in the vegetables.
(add little more ghee if needed)
Garnish with cut coriander leaves and roasted cashew nuts.
You can keep the mixed pulav in a rice cooker to keep it warm.
[html:85ffbd3890]
http://img199.imageshack.us/img199/3543/img5444.jpg
[/html:85ffbd3890]
kugan, mysore masala was a big hit in our house. every body enjoyed it.thank u so much for ur wishes. i told this to my son, he told me to convey thank u so much to u.
selvi
kugan,
besh! besh!!! masala dosa was sema suberb!!! my bf loved n he told me not to lose a fren like u .. hahahah.. thank u so much kugan. its just that i dont have a traditional thosai kallu here. i use the non stick pan...
Selviem hope u had a good masala day too!!! winkz
Superspiczy
i have the traditional dosai kallu, so i made dosa in that, it was really superb.
Selviem and Superspiczy, thank you very much for the nice feed backs. I am glad you all enjoyed the dosai.
Thanks Kugan98
[tscii] ( with sincere apologies to vegetarians)
Selviem this mutton recipe is for real mutton. :lol:
But I did it with mock mutton.
MUTTON IN TOMATO SAUCE.
50 grms ghee or oil
1 kg boneless mutton
2 tsp chillie powder
½ tsp tumeric powder
1 tbs coriander powder
1 tbs ginger paste
1 tbs garlic paste
Salt to taste
1 tbs onion paste
1 onion chopped
250 grms tomato made into puree
600 ml boiling water
Little coriander leaves chopped
Cinnamon sticks, cloves, star anise, bay leaf and caramoms.
Pour the oil or ghee, add in the spices, chopped onions and stir till brown.
Add in the mutton and stir till mutton is brown and coated with oil.
Add in the ginger, garlic paste ,and onion paste, stir nicely.
Add in the tumeric, chillie, and coriander powder, stir nicely.
Add in the tomato puree and salt.
Add in the water.
Pressure cook till 2 whistle, or as per your cooker.
Let the steam subside, remove and garnish with coriander leaves.
Note: You can cook in a pot if you do not have a pressure cooker.
Make your own tomato puree by blancing the tomatoes.
For mock mutton you need not cook till 2 whistle.
1 will do. Added potatoes..
[html:d3d5b5149e]
http://img31.imageshack.us/img31/5025/img5446.jpg
[/html:d3d5b5149e]
Vegetarian Lamb:
[html:d3d5b5149e]
http://img31.imageshack.us/img31/2162/img5385n.jpg
[/html:d3d5b5149e]
:x :hammer: :lol2: j/kQuote:
Originally Posted by kugan98
Kugan,
Back in singapore they call this dish "Ayam Masak Merah! (Red Chicken)
I will post my version of this recipe ok...
Superspiczy
Ayam Masak Merah (Red Chicken)
Chicken- washed and cleaned
1 Big Potato- cut
1 Big Onion- sliced
1 Screpine leave- (Pandan) Tie a knot
1tbsp Ginger & Garlic Paste
1 Big Tomato- Cut
greenpeas
1 tsp Tomato Puree
Corriander - Garnishing
3 Candlenuts (Buah Cras) & abit of galangal (Lengkuas) - Grind together
10-12 Dried Red chillies} Grind into a paste
1tsp peppercorns}
1 serai }
In a pot, add in oil, let it heat up well. Add in the Screwpine leave, onions and saute it till light brown. Add in the ginger & garlic paste. 5mins later add in the grinded chilli paste and candlenut paste and stir well. When the chilli paste rises with oil, add in the potatoes and chicken and blend it well. Let the potaoes cook well. Add in 1 tsp of tomato puree and salt and keep stiring till dry. Lastly add in the green peas and garnish with corriander leaves.
[html:39aeb43930]
http://img3.imageshack.us/img3/5199/040620091286.jpg
[/html:39aeb43930]
Hi all
I have been following this thread from quite a few days.
Kugan , Selvi ka and superspiczy i am really impressed by all ur contributions.
I am in US , completed my Masters and been looking for a Job and i never cooked when I was in home back in Bangalore
I never had any exposure to cook as I was a spoilt kid pampered a lot.
But then after coming here I started cooking an d collected a lot of recipes from my mom , sister, perimma and annis .I will share with u all now and then
And yea , yaruchum enna thread ku welcome panunglen :P :wink:
hi nithishri,
welcome to our kugan thread. u r always welcome to contribute ur receipes.
Why only me u called as Selvi Ka, it is ok no problem, i am very happy to hear that.
Dont worry that u r spoilt. If u have interest in cooking, then it will automatically falls on ur way.
selvi :D :2thumbsup:
welcome nithishri :DQuote:
Originally Posted by nithishri
Hey nithisree... Welcome to the hub... :thumbsup:
Any one has nice (and simple) recipes for eggless (and preferrably dairy free too) cakes? :)
Hi Nithi....
Welcome to our thread!!! well not to worry that you are kinda lost with cooking.. now that u have joined Kugan's thread.. u can never go wrong with cooking.... The great KUgan and fellow hubbers will guide u along... Do post ur mum, anni's akka and their recipes.. its good to share around recipes.... I agree that u shd not call selviem akka.. she is ur thangachi ok... hehehehe!
superspiczy
Eggless Chocolate Cake
Ingredients:
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
Method:
Preheat oven to 375°F.Spray a small baking pan (8×12) with vegetable spray or Baker’s Joy.Combine dry ingredients directly in the pan. Mix all the wet ingredients. In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
Egg less Banana Lemon Cake
2 cups white self-raising flour
1/2 teaspoon bicarb.
1 pinch salt
3/4 cup sugar
3/4 cup butter
1/2 cup milk
2 medium bananas
1/2 teaspoon lemon juice
3 drops lemon essence
Preheat the oven to 180C/350F/gas mark 4
Cream together the butter and the sugar until light and fluffy. Beat thoroughly, stir in the lemon essence and mashed bananas until blended. Sift flour, soda and salt together. Mix milk with lemon juice to sour the milk, then stir both into the creamed mixture until combined.
Grease and line the sandwich tins. Divide the mixture evenly between the three tins. Bake for 25-30 minutes or until light brown. Turn on to wire racks to cool.
[html:d35284a6fe]
http://img15.imageshack.us/img15/1659/110520091193.jpg
[/html:d35284a6fe]
well said superspicy, i am thankachi for her.
u r cake specialist i hope, immediately u gave 2 receipes. thats good. keep writing.
selvi