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Madhu, thanks for trying the oats upma.
Madhu, the upma will not be that uthir uthir.
Neither will the upma be very soggy.
When you cook the oats you should use little water.
As the moong dal too will have little liquid in it.
Try dry roasting the oats before doing the upma.
Let us know how your usli turned out.
Thanks. Madhu. Kugan98
There are so many varieties of rasam for us to choose from....aren't we lucky?? :D Have you given us the recipes for Nandu resam and the Parupu rasam as well? I have never made this resams b4 but would love to try it out if you could oblige Mrs Kugan..!! :lol:Quote:
Originally Posted by kugan98
[tscii]Since the children are home for holidays,
Have to do something to please them.
SET DOSAI
Ingredients:
3 cups raw rice
1 tsp fenugreek seeds
¾ cup urad dal
¾ cup rice flakes or aval
Salt.
Method:
Soak the rice, urad dal and fenugreek seeds for 4 hours.
Just before grinding, soak the rice flakes for 20 minutes.
Add all the ingredients and grind the mixture to a dosai batter.
Add the salt, mix well and allow to ferment for about 8 hours.
Heat a dosai kal. Pour a ladle full of the batter on the kal.
Do not spread the batter. It will spread by itself.
It will look like a small pancake.
Drizzle little oil around the dosai.
You can see lot of bubbles on the surface.
Cook on low heat, flip to the other side and cook also.
Serve with any chutney or vegetable sagu.
This will be a soft spongy dosai.
Note: You need not flip over the dosai, if you do not like it.
Some people like to add curds and also eno fruit salt to make the dosai more spongy.
The Set Dosais Cooking:
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The Cooked Set Dosais
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SAGU FOR SET DOSAI
Ingredients
1/2 cup fresh peas.
1/2 cup chopped carrots
1/2 cup cauliflower florets
1/2 cup diced potatoes
2 teaspoons oil
1/2 teaspoon mustard seeds
1 onion sliced
salt to taste
To Grind:
1 tablespoon roasted channa dal
1 teaspoon poppy seeds
2 tablespoons grated coconut
3 green chillies
1 handful of cilantro
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves
1 small piece of cinnamon
Method:
Heat little oil, and saute the green chillies,cloves, cinnamon.
add in the coriander seeds, and cumin.
Now add the other ingredients and grind the masala to a fine paste with just a little water. Keep aside
Now heat a pot, add oil to it. Splutter mustard seeds add the sliced onions. Saute well. Now put all the fresh veggies stir fry for 5 mins.
Add little water and cook till soft. Once the veggies are cooked add the ground masala. Mix the gravy well.
Add more water and bring to a boil. add salt to taste. The consistency should be creamy and thick.
Thanks to the net for the picture:
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Yes I know Kugan....I have been hibernating and by the time I decided to look thru the recipes its far ahead from where I left.... :oops:Quote:
Originally Posted by kugan98
My BIL passed away and I was so busy and upset that I forgot everything around me. My MIL is badly hit by the sudden demise of her youngest son and I had to be with her all the time taking her out to keep her mind a little free/relaxed. She is slowly coming in terms with our life cycle but kept saying why God had to keep her longer when her son needs it more..... I do understand her situation.....coz no parents would like to see any one of their children to go first b4 them... life is really such a sad tale...:(
Coming into the threads like this makes us forget most of our sorrows......thanks to you dear..!! : :)
Aiyo Kugan....I swallowed the "pu" at the tail end.... :lol: its parupu.....Quote:
Originally Posted by kugan98
:cool2: K, I will definetely try it out soon :DQuote:
Originally Posted by kugan98
Thanks for the Set Dosai Kugan. Why do they call it dosai when it looks like appam...:-)
Btw can we add aval while making our normal dosai? What is the measurement we can follow? I do not like sour dosai...will aval make the dosai sour?
Sonu I feel very sorry for your mother-in-law.
I know the pain she must gone through seeing her son no more.
Sometimes its difficult to understand Gods ways or "leelaikal"
Pray that his soul rests in peace.
Sonu, I dreamt of you yesterday, thats why I told you
I was thinking about you.
You looked a bit plump, fair with shoulder length curly hair.
You had a round face with little pimple marks on your cheek.
I asked you who are you and you told Sonu.
I chided you for being away from the Kugan's thread so long.
You just smiled. Do you look like that?
Sorry if I am wrong :lol: :lol:
Thanks. Kugan98
Sonu, I am an expert in parupu rasam,
I will surely post the recipe for you.
I will have a word with my aunt before I answer
your question about adding aval to normal dosai.
Aval will not make dosais sour.
Do not let the flour ferment long time if you do not like sour dosai.
Thanks. Kugan98
Madhu try the set dosai and let us know the outcome.
Thanks. Kugan98
Yes u r right..... :lol: I have big curls but not so round in face but a bit more oval....yes I think I am on the fair side....heheee... :wink: Perhaps you little mind is telling you that we shd meet up....idhu eppidi??? :DQuote:
Originally Posted by kugan98
I find that adding cooked rice makes it sour.....I do not like anything sour...a little ok but definitely not sour iddlis or dosas.Quote:
Originally Posted by kugan98
Ok I will wait for your aunt's reply....I heard it makes the iddlis white and soft....but I do not know the ratio...angga thaan I am stuck.
ulle varalaamaa... dok dok dok... :lol2:
Why Madhu?, Kugan's Kitchen doors are always open.
All are welcome.
Food will be served any time of the day.
Even just with rasam and urukkai :lol:
Thanks Madhu. Kugan98
:rotfl2:Quote:
Originally Posted by kugan98
[tscii]The weather is so hot that I made this orange slurpee.
It will not be as smooth as ice cream.
There will be tiny crystals of ice in the slurpee, as we used
orange squash drink. Thanks. Kugan98
ORANGE SLURPEE
Ingredients:
2 cups evaporated milk
½ a can condensed milk
500 ml orange drink anything (orange squash)
1 tsp lime juice
Method;
Mix all the ingredients above well.
Pour it into a container.
Cover and freeze till almost set.
Take out the mixture, using a blender, blend till smooth.
Now again cover and freeze till firm.
You can blend it one more time, it will be more fluffy
this time. Freeze again.
Scoop out using ice cream scoop.
Serve immediately.
You can add little orange segments as decorations,
or grated chocolate.
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Parkka appetizinga irukku!!!
Suja
slurp!!!slurp!!!slurp!!!
I can see Selviem and Suja toiling in the kitchen :(
Cheer up girls.
Kugan98
[tscii] My friend in US taught this simple Hash Brown Patties.
Its a very good breakfast if grilled or baked.
HASH BROWN PATTIES
Ingredients:
500 grms russet potatoes
1 white onion chopped fine
2 tbs all purpose flour
1 tbs olive oil
Pepper powder to taste
Salt to taste
Little butter
Method;
Peel the potatoes and grate coarsely.
Gently rinse the grated potatoes
Place them in a cheese cloth and squeeze as much liquid as possible.
You have to squeeze as much liquid as possible to achieve the crispiness.
In a bowl, combine all the ingredients, except the olive oil.
Mix well and form into ½ inch thick patties.
In a non stick pan, add little olive oil, place the patties and
fry till golden brown. Fry one side for about 5 minutes, before
turning the other side.
It should be crisp outside , but still moist and soft inside.
Serve with any sauce of your choice.
You can grill the patties or even bake them.
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[tscii]Sonu, here is your Nandu Rasam.
Normally we do not use the body while making rasam.
The body is for prattel, the claws for rasam.
Sorry no picture , as I cannot cook it now.
NANDU RASAM
Ingredients:
(A)
1 big bowl of crab legs ( pound to crack up the legs )
(B)
1 tbs black pepper
1 tbs coriander seeds
1 tsp cumin seeds
1 dry red chillie
Pound all these coarsely
(C)
1 tomato
6 pips garlic
1 medium onion
Pound all these coarsely
(D)
2 tbs oil
1 tbs tamarind paste
1 sprig curry leaves
3 dried chillie broken into pieces
½ tsp mustard seeds
Salt to taste
¼ tsp tumeric powder
Method:
Heat a pot with 2 tbs of oil.
Add in the ingredients from (A) (B) and (C).
Keep stirring well for about 5 minutes.
Now add in the mustard seeds, curry leaves, dry red chillies,
tumeric powder and salt.
Give it another good stir, the crab legs would have turned reddish.
Now add in about 1 ½ liters of water, and the tamarind paste.
Mix nicely and let it simmer slowly.
After some time you can see small bubbles coming out.
The rasam is ready to be served.
Keep a big box of tissue by your side.
sorry kugan ka, ennaku intha Recipe ellam theriyathu , nalla saapida mattum thaan theriyum :lol2:
Saapida terintaaleh poothum tamby. :D
You are welcome.
Kugan98
kugan,
so much to read in the thread. party went on nicely. thanks a lot for the salsa. everybody enjoyed it. first they are shocked, that can be made at home. i have to send my friends the receipe of salsa. its a super hit ponga.
also i took photos, i will send u.
so tiring, past two days busy in the kitchen.
Selviem I am very glad that your party went on well.
Thanks for the compliments for the salsa.
I know you must be very tired.
Especially the after cleaning, its very tough.
I also make the pasta sauce called Marinara Sauce.
Its very common, and every one makes it in US.
I will post the recipe soon.
Take nice rest Selviem.
Note: I thought if only I had wings, I would have flown to your house
tasted all your goodies, then off to Suja's house also oru pudi
pudichi iruppen :lol:
Diet ellam konjam thalli vatchi irukkalaam :rotfl: :bluejump:
Thanks. Kugan98
[tscii]Sonu, here is the measurement for for dosai made with aval.
According to my aunt, it will not be sour.
You also get white dosai.
Give it a try. Kugan98
AVAL RICE DOSAI
Ingredients:
1 cup raw rice
½ a cup aval
2 tsp urad dal
A pinch of cooking soda
Salt to taste
Method:
Soak the rice and the urad dal for about 3 hours.
Soak the aval for about 10 minutes.
Grind every thing in a blender like a dosai consistency.
Add salt and ferment for about 8 hours.
Add cooking soda just before you make dosai.
This batter would not double in amount after fermenting.
The sourness will not be noticeable, very slight.
Make the dosai as usual and serve with any chutney
Of your choice.
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Kugan,
Party nalla pochunga. It was 1 am in the morning by the time everyone left. Like Selviem 2 days in the kitchen. Today is clean-up time!!. Menu,
Veg Samosa, Punukkulu, Medhu Vadhai with mint chutney and Inji Puli. NV-chicken briyani, Shrimp masala, Egg masala. Veg-Mirchi ka Salan, Veg fried rice, Cauliflower potato fry, Drumstick carrot Sambhar, and rasam. A friend brought raitha. Dessert Paalpayasam, cup-cakes, and Mango Ice-cream. Sappida Kandippa vaanga. No kitchen for 2 days!!. I have taken some pics. Will post later.
Suja
wow!!!...evalo periya menu... I wonder how u ppl manage single handed... hats off to Suja & Selvi...:) I'm eagerly waitinng for the photos...:slurp:
K, idhu maadhiri yaaravadhu dosai suttu kudutha saapitukitte irukalaam...dosai looks so good...yum!!!!!...
Suja I should have flown to your house :lol:
So many types of dishes, hats off to you.
All very delicious dishes.
Waiting eagerly for the pictures.
Thanks. Kugan98
Dev, vaangga, neraiya dosai kedaikkum.
Thanks. Kugan98
[tscii]Sonu, there are hundred and one ways to do this
paruppu rasam.
This is how we do it in our house.
The secret is not to allow the rasam to boil, after
adding the dal water. My grandmother will stand with
a tumbler of water near the stove. As soon as the bubbles
come up , she will sprinkle some water and off the stove,
and cover the rasam pot and will keep aside for some time.
Here is the recipe:
PARUPPU RASAM
Ingredients:
(A)
½ a cup toor dal soaked
¼ tsp tumeric powder
1 green chillie slit into 4
¼ tsp oil
(B)
1 tomato chopped
3 garlic pips smashed
1 tsp tamarind paste
Salt to taste
(C)
To season:
½ tsp mustard seeds
1 sprig curry leaves
1 tsp oil or ghee
½ tsp asafetida powder
½ tsp fenugreek seeds
2 dry red chillies broken
(D)
To Powder coarsely:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black pepper
Little coriander leaves to garnish
Method:
Boil all the ingredients in (A) with 2 cups of water, until the dal is well mashed. Keep aside.
In a pot, add in the oil, and all the seasonings in (C).
Saute well, add in the tomatoes and garlic.
Stir well till the tomatoes are mushy.
Add in the tamarind paste and 1 cup of water or more if needed.
Let it come to a boil, add the mashed dal mixture.
When the bubbles starts to appear, add in the ground mixture, give
one good stir and remove from the stove.
Garnish with the coriander leaves.
Good paruppu rasam should not boil.
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always u r welcome, our doors are always open. as suja said, today full cleaning, catching up with studies, feeling very lazy. from top to bottom everything is single handed, only photo my husband took. very soon i will upload the photos.
suja,
ur menu sounds very interesting,
what is Punukkulu and Veg-Mirchi ka Salan
whenever u can plz post those receipes.
take rest
kugan,
as dev said, if somebody makes dosa like this, i will not stop eating. only if i go to my mom's house, i will get dosa like this. otherwise, we have to make and eat.
i will try aval dosa one day.
Selviem punukkulu is actually a snack, deep fried balls.
It can be made with dosai batter with added onions,
green chillies, cumin seeds, and coriander leaves.
Normally served with coriander , peanut sauce
or mint sauce.
Mirch ka salan is a dish made with green chillies,
with sesame peanut sauce.
I think I have posted the recipe for this as
green chillies in creamy sauce.
Lets wait for Suja's recipes.
Every one has their own recipes.
I like to learn Suja's style.
Thanks Kugan98
Hip Hip Horray,
Our Suja has send us the pictures of her feast.
This picture is called THE ARRAY
I can see eggs, biryani, and other dishes
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This is METHU VADAI, cute vadais.
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This is Suja's PUNUKKULU
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Thanks Suja for the beautiful pictures.
Kugan98
Thanks Kugan for posting the pics. My husband was confused as to why I was asking him to take pics of the dishes. Couldn't load the ones that had all.
Selviem eppadi irrukeenga? Unga pics parkka aasai. Kugan sonnathu pola, punukkulu is deep fried dosai batter like mini paniyarams. I added cumin seeds, serrano peppers, zucchini, onions and cilantro. It is easy and an Andhra starter dish. Mirchi ka Salan is an accompaniment for Briyani. Masala has pnuts, ellu, and coconut. Will post recipe later.
Dev thanks for your response. OnThursday day I made all the veggie menu. Fri non-veg items like briyani, egg and veg items like fried rice and rasam. Assembled samosas on Wed night and put them in the freezer. While making briyani, fried punukkulu and vadai. Just before my guests started coming started frying samosas. For paal payasam the slow cooker came in handy. Vera enna saivadhu!! Enga resturant sappadu sahikaadhu!!. Eppu saapadu partha pudikalai. Kugan dosai suttu pottal nalla irrukum. Thanks again Kugan, Dev and Selviem.
Suja
:ty: kandippa oru naal varanumm unga veetukku... paarkalaam...:)Quote:
Originally Posted by kugan98