WISHING ALL OUR FRIENDS A VERY HAPPY ONAM.
May the color and lights of Onam fill your homes with happiness and joy.
http://farm9.staticflickr.com/8281/7...7885ce3368.jpg
http://farm8.staticflickr.com/7140/7...dced174578.jpg
Printable View
WISHING ALL OUR FRIENDS A VERY HAPPY ONAM.
May the color and lights of Onam fill your homes with happiness and joy.
http://farm9.staticflickr.com/8281/7...7885ce3368.jpg
http://farm8.staticflickr.com/7140/7...dced174578.jpg
evvalavu bayamuriththinaalum sari.. saapidaama vidurathilla..Quote:
Originally Posted by kugan98
Velan,
Rendu ticket book pannunga :noteeth:
I want some nice recipe for dondakaya to go with chappathis.
Onam greetings to all our friends! May this Onam bring plenty and prosperity to all.
naanum... enakkum.... :slurp: :redjump:Quote:
Originally Posted by Thirumaran
Quote:
Originally Posted by Thirumaran
Thiru Tamby:lol::lol:
Madhu aanna, neegaluma:confused2::confused2:
Quote:
Originally Posted by cokepepsi
Dear Cokepepsi, thanks for your post. Welcome to Kugan's kitchen.
Sorry I was out of town, that's why the late reply.
Well I have posted two recipes of dondakaya or we call it kovakkai.
Both are dry versions. You want something to go with chapathi.
I will post two recipes, which will be suitable with chapathi.
That's what I think.
I simply do not like to post recipes without pictures.
But the problem is , in Malaysia it is so difficult to get these kovakkai.
All are imported from India. We get them in our Little India, which is very far from my place.
So I will post the recipes without the pictures.
Thanks and take care, Kugan
KOVAIKKAI CURRY (Dondakaya )
Ingredients:
To Grind To A Smooth Paste:
2 tbs coconut
5 red chillies
½ tsp cumin seeds
1 tsp coriander seeds
1 tsp peanuts
1 tbs channa dal
1 small piece of tamarind
1 tbs oil
1 tsp mustard seeds
1 big onion chopped
Salt to taste
300 grms kovakkai cut into lengths (or any size)
¼ tsp turmeric powder
Method:
Dry roast all the ingredients , except the tamarind , for grinding.
When cool use little water, add the tamarind and grind to a smooth paste.
Keep aside.
Heat a wok with the oil, add in the mustard seeds, let them splutter.
Add in the onions and salt, sauté till the onions are little limp.
Add in the cut kovakkai and the turmeric powder.
Stir fry, close and cook for about 5 minutes.
Remove the cover, add in the ground paste, add little water.
Cook on low flame till all is blended well.
You can add more water if you want more gravy.
Remove and serve with chapathi
KOVAKKAI DAL (DONDAKAYA )
Ingredients:
1 tbs oil or ghee
¼ tsp mustard seeds
¼ tsp cumin seeds
1 pinch of asafetida
3 pips garlic smashed
2 dry red chillies broken
1 big onion chopped
Salt to taste
¼ tsp turmeric powder
1 sprig curry leaves
1 big tomato chopped
½ tsp red chillie powder
1 tsp coriander powder
300 grms kovakkai cut into rounds
Water
¼ cup channa dal, boiled but not that mushy
1 pinch of garam masala powder
Little lime juice (optional )
1 tbs chopped coriander leaves
Method:
Heat a wok with oil, add in the mustard and cumin seeds.
Let them crackle, add in the asafetida, garlic and red chillies.
Sauté for a second, add in the chopped onions and salt.
Sauté till the onions are limp.
Add in the turmeric powder, curry leaves, chopped tomato,
red chillie powder, coriander powder and the kovakkai.
Stir fry nicely, add in little water , cover and cook till the kovakkai is cooked.
Remove cover, add in the boiled channa dal, garam masala powder.
Stir fry till all are blended well. The consistency should not be too thick or thin.
Add in lime juice if using, garnish with coriander leaves.
Remove and serve with chapathi
Hello, hello, any one there?
I think all are in holiday mood.
Enjoy your selves friends.
I am posting Aarthii's request for chillie parotta.
Thanks and take care, Kugan
CHILLIE PAROTTA
Ingredients:
3 parottas, cut into bite size pieces
2 tbs oil
4 pips garlic finely chopped
½ inch ginger finely chopped
1 big onion chopped
2 green chillie chopped
1 sprig curry leaves
¼ cup shredded cabbage
1 capsicum sliced
¼ cup grated carrot
1 tsp pav bhaji masala
¼ tsp garam masala
¼ tsp chillie powder
A pinch of turmeric powder
1 tbs tomato sauce
Salt to taste
1 tbs lemon juice
1 tbs spring onion chopped
2 tbs chopped coriander leaves
Method:
Heat a non-stick wok, add in the oil
Add in the chopped garlic and ginger, sauté well till a nice aroma comes.
Now add in the onions, green chillie and curry leaves.
Sauté again, add in the cabbage, capsicum and the carrots.
Give a very good stir, add in the pav-bhaji, garam masala, chillie,
turmeric, tomato sauce and salt, fry till the raw smell of the masalas goes away.
Now add in the cut parotta pieces, and give a good stir, until all the masala,
has coated the parotta pieces nicely.
Roast the whole thing on high flame for about 2 minutes.
Now sprinkle the lemon juice and give a final stir.
Remove and garnish with the cut spring onions and coriander leaves.
Serve it piping hot.
http://farm9.staticflickr.com/8434/7...19cf6de4_z.jpg
Kuganka tried your bread rolls for yesterday's snack.It turned out very good.
The taste was also very nice.
Thanks for the recipe kuganka.
Thanks for the chillie paortta recipe too.
Kuganka , I tried your chillie parotta, it turned out super, just like the resturant.
Thanks Kugan. You are doing a great service. Rose
Thanks Aarthi for your nice post and compliments.
Try the chillie parotta and give us the feed back.
Thanks, take care, Kugan
Dear Rose, thanks for your nice post and feed back.
Glad that you liked the recipe. Try some more recipes and give us the feed back.
Thanks and take care, Kugan
All my missing friends, try this vermicelli biryani.
Kugan.
VERMICELLI BIRYANI
Ingredients:
2 cups roasted vermecillie
1 tbs oil
1 inch cinnamon stick
4 cloves
5 cardamom pods
3 medium onions cut into slices
Little salt
¼ tsp tumeric powder
100 grms carrot cut into sticks
100 grms beans, cut into 1 inch in length
100 grms cauliflower cut into florets
1 tsp ginger paste
1 tsp garlic paste
¼ cup curds
2 medium tomatoes chopped
1 tbs chillie powder
1 tsp biryani masala
2 green chillies, chopped
1 tbs mint leaves
1 tbs coriander leaves
Salt to taste
3 cups water
Enough lime juice
Little cut coriander leaves
Method:
Heat oil in a non stick wok, add in the cardamom pods, cinnamon stick and cloves.
Let them splutter, add in the sliced onions and little salt.
Saute well , add in the tumeric powder and saute well till lightly brown.
Add in the carrots, beans and cauliflower. Stir fry well.
Now add in the ginger garlic paste, stir fry, add in the curds.
Now add in the cut tomatoes, chillie powder , biryani masala and green chillies.
Add also the mint and coriander leaves, add enough salt.
Stir fry and cook for a minute.
Now add 3 cups of water and allow the mixture to come to a boil.
Slow the flame very , very low , add in the lime juice, add the roasted vermicelli
Stir nicely, without forming any lumps. Cover and cook on it’s own steam for 10 minutes.
Remove the cover and fluff up the cooked vermicelli.
http://farm9.staticflickr.com/8299/7...a261a312_z.jpg
Kuganka, nice joke recipe for missing friends.
Thanks for the recipe, looks very yummy.
What type of vermicillie did you use.
hello nga k...:-) onam saapaadu ellaam mudinji.....ipo biriyaaniku vanthu nikuthaa namma kugans kitchen..:noteeth:
want to know what i tried from namma kitchen???? muthala thattai pideenga....oats kozhukattai...;-) nallaa vanthidici...konjam thayangikitey thaan pannen..but..mayangiten saapitu...avolo ruchi..:noteeth:
it was a good hit.....here..;-) thank u for another good one!
tried yr simple pulao / also with thayir pachadi.....did yr urulai roast .....oru simple rasam & adaaa adaaa adaaa thaango!!!!
inga long weekend so a little breathing time ;-)
hope u & kids are all well.
:-)
Dear Kugan, I made your kovakkai curry on Friday-usually I always try out recipes before making for guests but I have so much confidence in your recipes
that I tried for the first time when we had people over for dinner. Came out very well!! Thanks a lot.
Yesterday, we had upma at a restaurant lunch buffet--Kugan, it was extremely soft. Do you think they may have pressure cooked it?
If you have a recipe for soft upma, please share.
Thanks again, dear Kugan!
Thanks Gulabjamun for your nice post.Quote:
Originally Posted by gulabjamun
Actually I bought the roasted vermicilli from India.
If you are from Malaysia, try the shops in Brickfields.
You can buy the vermicilli and roast it your self too.
Thanks. Kugan
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Suvai, thanks a lot for your nice post.Quote:
Originally Posted by suvai
Glad to see your post so soon, I felt very happy.
Also glad that you liked the oats kozhukattai and the simple pulao.
I have a recipe for oats vadai too.
Madhu aanna I think got scared of my recipes and is missing.:roll:
Please drop in when ever time permits.
What did you cook for Labour's Day?
Thanks and take care, Kugan
Hi K, how r u???? :D
naan onnum perusaa edhuvum try pannala recentaa... :(
enna seiyyalaam... :think:
Quote:
Originally Posted by lakme
Dear Lakme, thank you very much for your nice post.
I am very very happy for you. Glad the recipe turned out well for you.
Feed backs like this prompt me to post more recipes.
Lakme, I think I have posted 2 to 3 types of upma before.
You need not pressure cook to get soft upmas.
O.K the important thing is that, we have to roast the rava with little ghee,
till you get a nice aroma.
Second, if you want uthir-uthir upma, then the ratio of water is 1 to 1.
You have to know the method to cook the uthir - uthir upma.
Another is the soft upma, for this the ratio is 1 to 3
This is best eaten with kaara chutney, or sambar.
Another important point is that, you will get very fine rava or little coarse rava
The little coarse rava is better for upmas.
I will post the recipe for the soft upma for you.
Thanks and take care, Kugan
Rava Uppuma
Ingredients:
1 cup rava roasted nicely with 1 tbs of ghee
1 inch ginger chopped
1 onion chopped
3 green chillies chopped
Salt to taste
3 cups of water
To temper:
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 sprig curry leaves
2 tbs ghee or oil
Lemon juice to taste optional
Method:
Heat a wok with ghee or oil. Add in the mustard seeds
Urad dal, channa dal, and curry leaves.
Saut nicely. Now add in the onions , ginger and green chillies.
Stir nicely , when the onions are a little brown add in 3 cups
Of water and salt. Let the mixture boil.
When it boils, slow the fire and add the rava little by little
Stirring all the time. See that no lumps are formed.
Stir nicely and see that the rava is cooked.
Remove from stove, sprinkle little lime juice if you like.
Serve with kara chutney
NOTE: If you want uthir- uthir uppuma, use only 1 cup of water for1 cup of rava
As soon as you mix everything, keep the flame very very small.
Cover the wok and let it cook in its steam for a while. Then remove
the cover and break up the lumps.
Another way is to add chopped carrot, capsicum, green peas and any
Vege of your choice to make vegetable uppuma. You can garnish with coriander leaves.
SOFT UPMA:
http://farm9.staticflickr.com/8436/7...b618caec_z.jpg
UTHIR UTHIR UPMA:
http://img184.imageshack.us/img184/8428/img2791xl8.jpg
Quote:
Originally Posted by Madhu Sree
How are you Madhu Sree? Thanks for your post.
You must have been very busy.
Ethaavathu seinga:-D
Thanks Kugan
CHINESE INDIAN SPICY RICE
INGREDIENTS:
2 tbs oil
1 onion cut into slices
1 sprig curry leaves
3 green chillies, sliced
2 tsp ginger garlic paste
2 tsp soy sauce
11/2 tsp vinegar
A pinch of aji no motto (optional )
3 medium red tomatos chopped fine
Salt to taste
1 tsp red chillie powder
¼ tsp garam masal powder
1 cup raw rice cooked , strained and cold.
1 tbs chopped spring onions
Method:
Heat oil in a wok, add in the onions and sauté till limp.
Add in the curry leaves, and green chillies, stir fry.
Now add in the ginger garlic paste, stir fry till raw smell goes.
Add in the soy sauce, vinegar and aji no motto.
Now add in the chopped tomatos and cook till mushy.
Add in the salt to taste, red chillie powder and garam masala.
Stir every thing till they are like a goju.
Now add in the cooked cold rice, stir gently till the rice is coated with the goju.
Give a final stir and remove, garnish with the spring onions.
Serve with a raitha.
NOTE: I added little green peas for color:-D
http://farm9.staticflickr.com/8311/7...b4d5e30b_z.jpg
Kuganka, I could not stop laughing on seeing the title Chinese Indian spicy rice.
The dish looks very yummy. Why is the name like that.
Thanks
kugan akka....
d chindian fried rice looks yummy..will try out today n c....
Quote:
Originally Posted by gulabjamun
Dear Gulabjamun, thanks for your nice post.
Jokes aside, this rice was served at a birthday party.
It tasted very good, the cater told me the dish name.
It is supposed to be fusion between Indian tomato rice and Chinese fried rice.
Try it out it is really yummy.
Thanks and take care, Kugan
Dear Lathz, thanks for your nice post.Quote:
Originally Posted by Lathz
I think the name you gave fits the dish more than what the cater gave.:-D
Thank you very much. Take care, Kugan
Daangar pachchadi...!!! :slurp:
This is a simple recipe. My mom use to prepare this. Naan kooda helping mattum thaan...
Innikku hubber scorpio sonnappodhu thaan gnabagam vandhudhu... apdiye recipe post pannitten :D enjoy...
Ingredients:
Urad dhal - 2 or 3 tbsp
Curd or yogurt - 1 cup
Mustard seeds - 1/4 tsp
Asafoetida powder - a pinch
Green chillies - 1
Salt to taste
Oil-1/4 tsp
Method:
In a pan, fry urad dhal till golden brown, turn off the stove after a nice aroma comes out from urad dhal. After keep it aside for a while, grind it into a fine powder.
In a small pan, heat oil, add mustard seeds, when it splutters add green chillies and asafoetida powder to it.
Take the cup of curd, add ural dal powder, then add the mustard seeds+green chillies+asofoetida mixture, salt and mix well.
Tasty Daangar pachchadi is ready. We can replace red chillies instead of green chillies.
டாங்கர் பச்சடி :slurp:
எனக்கு ரொம்ப புடிக்கும் !
enakkum madhupappaa... :redjump: :slurp:
Kuganka, I was suffering from a very bad cold. I remembered your crab soup which you posted some time before.
I bought the alive crabs lol as you suggested and made the soup.
You must see the sali that came from my nose. Thanks Kuganka for the wonderful recipe.
Every one must treasure your recipes. Thanks Rose
My patience is running very low:cry2::cry2:
Our Dev is missing for a long time from the forum.
She has not been away this long without informing me.
Hope and pray that every thing is fine at her end.
God Bless, Kugan
Dear Madhu Sree, thanks for your nice post and recipe.
Looks very simple and yummy. I will try it out soon.
For a moment I read it as danger pachadi:-D
Thanks again. Kugan
Rose thanks for your nice post and compliments.
Glad that the soup was of use to you.
I remember those days when we will sit with loads of tissue papers while taking the soup.
Thanks and take care, Kugan
Try this simple okra with groundnuts.
Little oily, but tasty, Kugan
OKRA WITH GROUNDNUTS
Ingredients:
Oil to fry the okra
500 grms okra cut into ¼ inches with a slant
2 tbs ground nuts
2 tsp oil
1 tsp cumin seeds
1 big onion sliced
1 sprig curry leaves
1 tsp red chillie powder
A pinch of garam masala powder
Salt to taste
2 tbs of grated coconut
Method:
Heat oil in a wok, add in the cut okra, fry till crispy.
Remove to a paper towel to absorb the excess oil.
In the same oil, fry the ground nuts till crispy and remove.
Heat another wok with 2 tsp of oil. Add in the cumin seeds.
Add in the onions and sauté till they turn limp.
Add in the curry leaves, red chillie powder, garam masala powder.
Add in the fried okra and the ground nuts. Add enough salt.
Give a good stir, add in the grated coconut.
On high flame, toss them well , so that all are mixed well, and dry.
Remove and serve as a side dish.
http://farm9.staticflickr.com/8180/7...64b2ded1_z.jpg
K, tomorrow is Krishna Jayanthi, I am coming to your house to collect uppu seedai, vella seedai & murukku... :boo:
bhindi groundnut paakkave nallaa irukku K... :thumbsup: