Thanks K, for clearing my doubt. Will make it and post the pics. Take care.
Suja
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Thanks K, for clearing my doubt. Will make it and post the pics. Take care.
Suja
unga veettil ammi, aattukkal ellaam illaiyaa? :)Quote:
Originally Posted by madhu
Oh ok :lol:Quote:
Originally Posted by dev
I am a chikengunya patient vaathiyarayya !Quote:
Originally Posted by rajraj
:(Quote:
Originally Posted by madhu
Hope you recover completely soon!
:cry:
Madhu...
Neenga eppo venalum varalam. Oats ellam ungalukku illai. Only for us. Enna plan ?
BTW, get well soon Madhu. Our wishes and prayers are with you.
Dev....
We do take oats at home. Hubby oru sugar factory. But loves to eat all sweets (only).
So I make oats kanji in the morning mostly.
Kugan, thanks for all your info about oats. ivlo irukka ??? hmmmm
Dev, thank you very much for giving the links to Ani.
Dear Ani, if you have any problem locating the recipes, please let us know, and we will give you the direct link.
Happy cooking Ani, Take care of yourself, since you are a very young mother. Kugan98
Madhu, I really feel very very sorry to hear that you are not well. I know what is to be sick in the house.
Madhu, in cooking you can use all powders, if you do not want to use the mixie.
I think you can get all the spices in powder form.
I am not good at microwave cooking.
My dear friends, please come to the aid of our dear friend Madhu. If any one knows the recipes using microwave , please help.. Thanks, Kugan98
Roshan, I have ammended the recipe> I have changed the word from sooji to rava.
Happy cooking, Kugan98
Sudha, thanks for your nice post.
Try to look for regular oats in the super market.
I will just cook the oats without milk or sugar.
Add what ever gravy that I have , and have it for breakfast :lol:
Thanks, Kugan98
Yes K,
I also take with rasam, and buttermilk sometimes.
nallathan irukku... no problem !
[tscii]This is a unique pongal, seasoned with cinnamon stick, star anise and cardamom pods. Coconut milk is used.
My Christian friend does this pongal for St.Anne's Feast.
Very very tasty. It's combo is shallots and green chillies finely chopped. Mixed with lime juice and little salt, aha ha, supero super.
I think Gulabjamun asked if can cook pongal with channa dal.
Here is the recipe. Kugan98
CHANNA DAL PONGAL
Ingredients:
1 cup raw rice
¼ cup boiled channa dal do not over cook it
1 ½ cups sugar
7 cups coconut milk
A pinch of salt
1 inch cinnamon stick
1 star anise
2 cardamom pods
7 cashew nuts roasted in ghee
2 tbs raisins roasted in ghee
3 tbs ghee
Method:
Wash and soak rice for 10 minutes.
Heat 2 tbs of ghee in a pot.
Add in the cinnamon, star anise and cardamom pods.
Let them splutter, add in coconut milk.
Now add in the drained rice and stir well. Add in the salt.
When it starts to boil, keep stirring continuously.
The rice will start to thicken and see that the rice is cooked well.
Now add in the sugar and stir well till it dissolves.
Add in also the boiled channa dal.
Keep stirring till the pongal thickens again.
Add in the roasted cashew nuts and raisins.
Add in also the ghee. Mix well and remove.
Serve with the onion, chillie sambal
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GREEN CHILLIE SAMBAL
Ingredients:
4 green chillies, seeds removed, chopped fine.
6 shallots chopped fine
A pinch of salt
Lime juice to taste.
Method:
Mix everything nicely and serve with the channa dal pongal.
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[tscii]Try this poriyal for a change. Kugan98
AVARAKKAI PEANUT PORIYAL
Ingredients:
250 grms avarakkai sliced thinly
1 medium onion chopped
2 tbs peanuts roasted and skinned
2 tbs dry chillie flakes
2 pips of garlic
2 tbs grated coconut
Salt to taste
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves.
Method:
Grind the garlic and 1 tbs of the peanut coarsely.
Heat the oil in a wok, add in the mustard, urad dal and curry leaves.
Sauté for a minute, add in the chopped onions.
Sauté well till the onion browns a little.
Add in the sliced avarakkai, salt and the whole peanuts.
Sprinkle little water, mix well cover and cook till the avarakkai is cooked.
Now add in the coarsely ground masala, chillie flakes.
Stir well, so that the masala is mixed well.
Now add in the grated coconut.
Give a good stir and remove from the stove.
Good as a side dish for rice.
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My Dear Friends, I will be away from the 22nd for about 10 days.
I hope all of you will take care of Kugan's Kitchen, while I am away. I feel very sad to leave it behind. :cry2: :cry2:
Please do not leave it lonely. Thanks and take care.
Kugan98 :ty: :ty:
kugan,
avarakkai peanut poriyal is very nice. tomorrow i am planning to make it.
today i made hakka noodles, it came out very nicely. thanks a lot kugan.
Kugan, thanks for the channa dal ponggal.
It really sounds very different. Never heard of cinnamon stick in ponggal :lol:
I will try it out this weekend.
Have a nice holiday Kugan. We will tsake care of the thread.
Thank you very much.
kuganka,
channa dal pongal and avrakkai peanut poriyal looks great.Thanks for the recipes.
Kugan thanks thanks, nice simple avarakkai poriyal.
I like your day to day cooking recipes.
Very simple to make but tasty dishes. I do not have to worry what to cook tomorrow. Just go through your index and so many recipes.
Come on friends lets give Kugan some moral support. We will take care of the thread. Enjoy your trip.
Rose75
Selviem, I am glad that you like the Hakka noodles.
Please try out the avarakkai recipe and post us the feed back.
Thanks Selviem, Kugan98
Gulabjamun, try out the pongal and give us the feed back.
Thanks, Kugan98
Thanks Aarthii for your nice post.
Try out the recipes and see.
Thanks and take care, Kugan98
Thanks Rose75 for your nice post.
Its because of encouragement from friends like you, that make the KK grow strong. Thanks, Kugan98
Dear friends, I am very worried about our Suvai.
She has not been away this long from the forum.
I sincerly hope and pray that everything is fine at her end.
If she is busy, we all can understand.
Our prayers are with her for her well being.
Take care Suvai, Kugan98
Dear Dev, I have to tell you, what my aunt told about the kuska mutton biryani and the brinjal dish.
This is for Arcot mutton kuska biryani and brinjal Serve.
Dev, according to my aunt, kuska, means biryani with out any meat in the biryani. Only the mutton flavour.
It will be cooked with the mutton broth to give it that flavour.
They will boil the mutton with all the spices and drain the broth to cook the kuska biryani.
The mutton will be used to cook other dishes.
(Some people will cook with the mutton.)
The only rice they cook the kuska will be seeraga samba arisi.
The biryani will not be white in colour, but reddish.
Dev, I cooked the kuska with mock mutton.
I did not remove the mock mutton.
The taste was sooo super.
(Dev, my aunt may be wrong, but this is what she said)
Now for brinjal dish, she says it is called brinjal Serve.
She said the brinjals are slit and left whole.
Small round brinjals are used for this dish.
Also she said they will use, black sesame seeds.
So the dish will look somewhat a bit blackish.
Dev, I used white sesame seeds.
I used two big brinjals, and cut them into big chunks.
Again the taste was super and best combo for the mutton kuska biryani.
I will try to post the two recipes before I leave tomorrow morning. Take care, Kugan98
Quote:
Originally Posted by kugan98
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Kugan, pls post both the recipes when u find time... avasaram illai... i don't take mutton... so I'll have to use soya as substitute... But I can pass on the recipe to my cousins...they would be keen to try it...
brinjal serva sounds inetresting... kandippa senju paarkiren... all in the family(except S) loves brinjal...
I'm not sure if the chef used sesame seeds nn all... but the dish had a nice thick gravy and was brown in color...
Enjoy the break and come back with many more recipes K...:)
Thanks NOV anneh for your nice wishes.
I am deeply moved. Thanks and take care.
Kugan98
Pongal recipe is very diff from the usual pongal we make!!!...
I make beans the same way U've made avarakkai...yummmm!!!...
[tscii]O.K dev, here is the recipe. Enjoy with soya. Kugan98
KUSKA MUTTON BIRYANI
Ingredients:
3 cups seeraga samba arisi, soak for about 15 minutes.
To Mix And Marinate For ½ Hour:
½ kilo mutton
2 tsp garlic paste
2 tsp ginger paste
½ cup curds
2 tsp lime juice
1 tsp salt
1 big onion finely chopped
3 ripe tomatoes finely chopped
¼ cup mint leaves
¼ cup coriander leaves
6 green chillies slit
2 tsp red chillie powder
1 tsp ginger paste
1 tsp garlic paste
Salt to taste
To Season:
2 cinnamon sticks
5 cloves
5 cardamom pods
3 bay leaves
1 cup ghee
Method
Wash and soak the rice.
Mix all ingredients and marinate for ½ an hour.
Heat a pressure cooker with the ghee. Add in the seasonings.
Let them splutter well.
Add in the onions and sauté till they turn lightly brown.
Add in the ginger garlic paste, sauté well.
Add in the mint , coriander leaves and chopped tomatoes.
Cook till the tomatoes turn mushy.
Now add in the meat and stir fry well.
Add in the chillie powder and cook till the raw smell of the chillie powder goes.
Add in about 6 cups of water , and cook till the meat is cooked.
( Here is where the mutton is removed)
(I did not remove the mock mutton)
Add in little more liquid if the broth has decreased a bit
Add in the drained rice and enough salt.
Pressure cook on medium heat for 1 whistle.
Sim for about 10 minutes.
Let the steam escape on its own.
Remove the cover and fluff up the rice.
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The Seeraga Samba Arisi:
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[tscii]
BRINJAL SERVE
Ingredients:
500 grms small round brinjals
1 cup onion paste
1 cup pureed tomato
½ tsp ginger paste
½ tsp garlic paste
3 green chillies, slit and cut across
2 tsp red chillie powder
¼ tsp turmeric powder
1 tsp lime juice or to taste
2 tbs black sesame seeds, roasted and powdered
( I used white sesame seeds)
Salt to taste
Seasonings:
½ tsp whole black pepper
½ tsp mustard seeds
½ tsp fenugreek seeds
1 sprig curry leaves
¼ cup gingelly oil
Method:
Slit the brinjal into 4, from the bottom.
Leave the brinjal whole with the stalk.
( I cut into big chunks )
Leave them in salted water.
Heat a wok with the oil. add in the seasonings.
Let them splutter, add in the cut green chillies.
Now add in the onion, ginger and garlic paste.
Fry till the raw smell goes, add in the pureed tomatoes.
Fry till the oil separates. Now add in the red chillie powder,
turmeric powder and salt.
Mix well, add in the brinjal pieces and cook stirring well.
Now you can sprinkle little water to help the brinjals cook.
Cook on low flame, cover for a minute and cook.
Remove cover and stir well see if the brinjals are cooked.
Add in the sesame powder and mix well.
Add in the lime juice, mix well and remove.
Best combo for kuska mutton biriyani
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Thank you Dev, please enjoy the two recipes in my absence.
Please use seeraga samba arisi.
Dev, when you have the time try the channa dal pongal.
It has a very nice taste and aroma.
The combo is perfect for the pongal.
O.K Dev, my flight is at 7.a.m in the morning.
Have to leave the house at about 4.30 in the morning.
So have to wake up at about 3.00 a.m :lol:
Take care Dev, take care of KK.
See you Bye, Kugan98
Kugan,
Have a safe trip. We are praying for you and your family. Take care of your health.
Suja
Kuganka,brinjal serve looks good.
Have a safe journey kuganka.
Take care.
Thanks a ton for both the recipes Kugan... the sreva looks exactly like what the chef made... will def try it...:)
I made milagu pongal and ur village sambar for BF... sambar sema superaa vanthidichunga... hubby just couldn't stop eating...:lol: :P He has asked me to note down the recipe and follow the recipe whenever I make araichuvitta sambar...:)
kugan,
take care of ur health
Dev whats that milagu pongal?Is it ven pongal or something different.?
If it differs plz post the recipe.
Aarthi, same same... just grind jeera n peppercorns very coarsely... ven pongalna we add whole peppercorns n jeera... verai dff illai...:)
Hi DevQuote:
Now drain and boil the pieces in a large heavy pan,
till a little soft and exuding water.
Now make syrup with the sugar and water.
Boil till 2 ½ thread consistency.
Now drain the ash gourd and put in the syrup.
Boil till syrup becomes thick again.
Keep covered over night.
Drain, boil syrup again till thick, add pieces, reboil for 3 minutes.
Drain out excess syrup, sprinkle rose water.
Cool completely, dry in the sun till the sugar crystalises.
I am a bit confused with this recipe.
First one
drain and boil -> Does it mean after draining it has to be boiled without water ?
Next
After keeping it overnight once again "drain" means whether the syrup is to be drained ?
As Kuganji is not available, can you please clarify my doubt.
I luv this pethas :sssssss:
:P
madhu, u have to first boil the ashgourd pieces in plain water... then drain that water and add the AG pieces to sugar syrup n boil. let stand overnight in the syurp.Quote:
Originally Posted by madhu
Next day, take out the pieces from the syrup and reboil the SAME SYRUP again and add the pieces to it n reboil.