Kugan, your fish biryani looks very tempting even to vegetarians like me!I will try it without the fish!
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Kugan, your fish biryani looks very tempting even to vegetarians like me!I will try it without the fish!
K :
Its time to take care of yourself. Please do not stress yourself out. Have a good rest and praying that your trip to India will be fruitful.
Take care.
Good health is the greatest wealth!
Dev, your version sounds very simple.
I will post mine, also I will do yours and post with pictures.
Always the simple will be the best :lol:
Take care, Kugan98
Rose thanks for your nice words, try the fish biryani.
It tastes best the next day.
Onion pickle coming. Take care, Kugan98
Thanks Lakme, Oh, you are a vegetarian also.
Where do you live? If Malaysia you can get this soya fish.
What I used is soya vegetarian fish.
I am also a vegetarian. They have mutton, cuttle fish, chicken, prawns and fish in soya. Many more things too.
Try out the biryani with mock fish. Thanks, Kugan98
Thanks NM, ellam Aandavan Seyal.
I have surrendered to him.
Take care, Kugan98
[tscii]Try this mango kesari for a change.
MANGO KESARI
Ingredients:
1 cup sooji, roasted with 1 tsp ghee
½ cup of mango flesh chopped into cubes
½ cup sugar or less, as the juice has sugar too
4 cashew nuts broken roasted in ghee
6 raisins roasted in ghee
2 tbs ghee
Little yellow colour
Little mango essence
A tinge of salt
1 ½ cups of water
½ cup of mango juice
Method:
Boil the water in a wok, add in the salt, yellow colour, mango juice
mango essence. Let it come to a boil. Add in the mango pieces.
Add in the roasted sooji, slow the fire and cook till the sooji is cooked.
Add in the sugar, and the roasted cashew nuts and raisins.
Mix well add in the ghee to loosen up the consistency.
Mix well and serve hot or cold.
Or you can cut into neat slices.
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K, though I like to read elaborate recipes, I mostly cook only simple dishes... Reason- I HATE being in the kitchen for too long... ;) But browsing recipes- I can do for hrs together... :lol:Quote:
Originally Posted by kugan98
Mango kesari- ippadi mango season illadha timela post panni tempt pannureengale K... I just love mango kesari n mago coconut burfi... my method is slightly diff... I saute the mango paste in a lil ghee before adding the water... Not sure if it'll make any diff to the flavor/taste... Amma used to make mango rawa payasam when we were young... Ippo ellam seiyuradhu illai...:( recipe kuda niyabagam irukumanu theriyalai... but the payasam is delicious...
BTW, do u have a recipe for something like mango milk halwa?... I guess it has mango and khova in it...I don't even know the name of the sweet properly... one of our guest bought it for us from pune and it was just sooooooooo yummy!!!... It din't have ghee in it and it can't be cut into slices... have to eat it with a spoon...If u have any such recipe pls do post it K...
Hi K,
Mango kesarikku can we use mango pulp. Can you give the measurement?Thanks.
Suja
Dev, thanks for the post. Engga naatil mango eppovom kidaikkum.
Dev, my aunt will make the mango milk halwa, when the mango is in season in India. She too will add khoa or little rava at times.
I do make mango payasam, at times I will add rava, or at times little vermicillie.
Will post when time permits. Thanks and take care, Kugan98
Yes my dear Suja, you can use mango pulp.
Suja if you are using mango plup, you need not use the mango juice. Just add water to make the kesari with the other things.
Also check your sugar, I do not know if the pulp will be sweet or not. So adjust the sugar level also.
Thanks Suja, its nice to see you often in the forum.
Ahma, planning eppadi poguthu?
Thanks and take care, Kugan98
[tscii]Dev, peru thaan urukkai, taste romba super.
It goes very well with bread, roti or curd rice.
It will be a regular in my home. Thanks, Kugan98
VENGAYA URUKKAI
Ingredients:
300 grms shallots
5 tsp jiggery
4 tsp chillie powder
¼ cup gingelly oil
1 orange size tamarind
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste
To Dry Roast And Powder:
½ tsp fenugreek seeds
½ tsp cumin seeds
¼ tsp asafoetida
Method:
Clean and chop fine the shallots.
Extract the juice from the tamarind, using 2 cups of water
Dry roast and powder the ingredients.
Heat a wok with the oil, add in the mustard seeds.
Let it splutter, add in the curry leaves.
Add in also the chopped shallots. Sauté well.
Let the onions turn limp, add in the chillie powder,
Jiggery, salt, and the tamarind juice.
Boil every thing in low fire till it becomes thick in consistency.
Check and keep stirring, while it becomes thick.
Add in the powdered masala and mix well.
Cook for another minute. The oil should float on top.
Remove, cool and bottle.
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wow!!!!!....super onion pickle... am going to try it for sure... I already have a big batch of amla pickle getting ready... :D
ithellaam engalukku parcel panni anupalaamae :roll:Quote:
Originally Posted by dev
enakkum! :lol:Quote:
Originally Posted by Thirumaran
Kugan your recipes are semme asathals.
Simple sweet and easy to follow. I have to print and compile into a booklet for my future generations. Thanks for being very generous with your recipes.
TM and Raj uncle, parcel anupitten...;)
K, made radish poriyal... nalla irundhichu...thanks a lot for the recipe...
Thanks Dev, and Glubjamun for your nice compliments.
Thiru tamby and Rajraj uncle :lol:
Thanks and take care, Kugan98
[tscii]
Dev, sorry no picture, I will try to post as soon as I can.
Busy packing for India, and getting everything organised.
My aunt says, use boiled milk and stir little while only, for sometimes the milk will split if using little sour mangoes :roll:
Thanks, Kugan98
MANGO RAVA PAYASAM
Ingredients:
2 cups of mango thick pulp
¼ cup rava, roasted in little ghee
½ cup sugar or little more
1 ½ cups boiled milk
2 cups of water
1 tbs ghee
Few raisins roasted in ghee
Few cashew nuts roasted in ghee
A pinch of cardamom powder
Little mango essence
Little yellow colour.
Method:
Heat the water in a pot.
Add in the roasted rava slowly and mix well.
Let the rava cook and swell.
Add in the sugar, mango essence, yellow colour,
and the cardamom powder.mix well.
Add in the boiled milk, cook for about 5 minutes.
Now add in the mango plup and mix well.
Cook on low flame for 5 minutes and switch off the flame.
Add in the ghee, cashew nuts and raisins.
Remove and serve at room temperature.
[tscii]Dev, this is a authentic Karnataka hot puli gojju,
according to my aunt :huh: Try and see.
PULI GOJJU
Ingredients:
(A)
To Dry Roast And Powder:
2 tbs coriander seeds
2 tbs channa dal
1 tbs urad dal
2 tsp sesame seeds
2 tsp black pepper
1 tsp cumin seeds
4 tbs grated coconut
¼ tsp fenugreek seeds
20 dried chillies
(B)
1 lemon sized tamarind made into 1 ½ cup thick juice.
2 tbs finely chopped ginger
3 green chillies chopped
2 pinches of asafoetida powder
Little jiggery as per taste
2 sprigs curry leaves
1 tsp mustard seeds
2 pinches of asafoetida powder
½ cup of oil
Salt to taste.
Method:
Heat 1 tsp of oil, toast the ingredients in (A) one by one.
When cooled, grind all of them together to coarse powder.
Next add salt, tamarind juice, and the ground powder.
Mix everything well and keep aside.
Heat a heavy bottomed pan with ½ cup of oil.
Add in the mustard seeds, curry leaves and asafoetida powder.
Now add in the ground paste and mix well.
Slow the flame and allow the mixture to cook.
As the mixture thickens, add in the chopped ginger, green chillies,
and the jiggery. Add more salt if needed.
Do not let the mixture stick to the bottom of the pan.
Add little more oil if needed. There should be no raw smell.
The oil should separate and leave the sides.
Remove and let it cool. Use as needed.
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Dev, here is the mango halwa.
MANGO HALWA
Ingredients:
2 cups of ripe mango pieces
1 cup fine sugar
100 grms sugarless khoa
A pinch of yellow colour
Little mango essence
2 tbs ghee (optional)
Method:
Blend the mango pieces without adding any water.
Mix the mango plup, sugar, yellow colour and essence.
Pour the mixture into a non-stick pan and stir,
on low heat till it becomes thick.
Add in the khoa and the ghee and keep on stirring till the halwa
leaves the sides. Remove and serve.
Dev, last sunday my niece had a Deepavalli open house in Subang Jaya. She cooked chicken prettal, mutton prettal, spicy prawns, vegetarian mutton, all my recipes :lol:
She also had mixed vege, sambar, simple ghee rice, fried rice, vege achar, coconut chutney and tomato chutney, also all my recipes
Well she asked me to take charge of paper dosai given suda suda to her friends. About 100 of them, my legs became numb standing and dishing out paper dosai.
She made mango sago pudding for dessert. I will come back from India and post the recipe with picture.
Here is how my dosai looked :lol:
The Paper Dosai Cooking:
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The Cooked Dosai With Coconut, Tomato Chutney:
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K, thanks for all the recipes... mango recipes tinned mango pulp use panni seiyalaamanu yosikiren...:think:
Aunt's Puli Gojju sounds interesting with sesame seeds, coconut etc... will try it... The recipe I posted is one I got from a kannadiga neighbor when we lived in bangalore... maybe diff houses have diff recipes... :)
And 100 paper dosai-aa!!!... en unga neiceku unga melai ippadi oru kolai veri...:lol:
K, have u tried spring dosai?... Delicious!!!... Try it and if u like the taste, en peyarai sollitu next partyku indha dishaa add pannikonga...;)
This recipe is from http://www.sanjeevkapoor.com/
SPRING DOSAI
INGREDIENTS
Dosa Batter 4 cup
Oil 4-5 tablespoon
Onion , thinly sliced 1 medium
Carrot, grated 2 large
Green capsicum, thinly sliced 1 large
Cabbage, shredded 1/4
Light soy sauce 1/2 tablespoon
White pepper powder 1/2 teaspoon
Sichuan sauce 1 tablespoon
MSG 1/4 teaspoon
Salt to taste
Bean sprouts 1/2 cup
Spring onion, finely chopped 1/2 cup
METHOD:
To make the filling, heat two tablespoons of oil in a wok; add the onion, carrots and capsicum and stir-fry for half a minute. Add the cabbage and continue to stir-fry for one minute. Add the soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste.Add the bean sprouts and spring onion greens and stir-fry for about half a minute. Remove from heat and cool the filling to room temperature.
Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly with the back of the ladle to make a medium-sized dosa. Drizzle half a teaspoon of oil around the dosa and cook over low heat for one minute.
Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the underside turns golden.
Roll up the dosa tightly, cut diagonally into pieces and serve.
Another version of spring dosai here http://ruchiruchiadige.blogspot.com/...ring-dosa.html
http://authenticfooddelights.blogspo...ring-dosa.html
Have to admit that I have not tried these recipe yet...;)
Thanks Dev, for your nice post.
I have never tried anything with mango pulp.
Will it be sweet?, You can try and see Dev.
Thanks for the spring dosai recipe and link.
Its similar to what I do as chapathi rolls.
Well dosai flour will make a difference. I will try it tomorrow.
Dev, I will not volunteer to make dosai next time.
Cooking meals for 100 people is nothing.
But to stand and dish out dosai is no no.
Her friends are all from different races.
They pile up the plate, with, chicken, mutton and prawns.
Little veges and very little rice. After that they come for suda suda dosai. I did not expect that :lol:
Anyway it was a new experience.
See one plate for example.
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My dear friends, all seem to be missing.
O.K my friends, I will be leaving to India on the 20th morning.
As you all know I am going for my health reasons.
Doctors have confirmed that I have problem with my kidneys.
I will be back on the 30th. I am taking my laptop with me.
If possible I will post one or two recipes from there.
Otherwise I will come back and resume.
I will post what ever I can before I go on Saturday.
Please take care of Kugan's Kitchen.
Do not keep it shut for many days.
Thanks and take care, Kugan98
:shock:Quote:
Originally Posted by kugan98
You were in my neighbourhood and didnt call me? :evil:
pOnga, unga kooda kaa :twisted:
Ok, ok, pazham again.
Don't worry K, you will be soon up and running!
God will be with you....!
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K, anubava paadama!!!...:lol: Anyway, good decision...;) reminds me of my neighbour in sg who always asks for idli , dosai and masala chai whenever we invite her for a meal...:)
Do try the spring dosai by sanjeev kapoor n let me know...
K, andha platela irukira vegsla one is achar... can u pls post the recipe for the other veggie dish?...
K, take care and come back with some positive news...:)
kugan,
take care of ur health. see u soon
Dear Kugan!
I am sure everything will be allright for you! I wish you a speedy recovery.
Kugan,
Ungal udambu seekiram gunam adaiya ennudiaya prayers to God.
Seekiram sari agi, seekirama thread ku vango Kugan.
waiting for ur recipes.........
Dear kugan,
All our prayers with you.. take care of ur health. get well soon..
Dear Kugan, wishing you a safe trip to India and a speedy recovery. I will keep you and your family in my prayers. I'm sure everything will be fine.
Dear K,
Our thoughts and prayers are with you.
Naangal samaiyal pannulena kooda, eppothum oru 'hi' sollidurom ungal K Kitchen threadla :D
Take care.
God Bless.
Dear kugan
Prayers for your speedy recovery :bow:
Kugan,
I will Pray to God to give u quick recovery from your health problem :notworthy: