Kugan's Kitchen Part 7

Quote:

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Originally Posted by priyasri

Wow kugan akka how are getting the time to plan such a elaborate dinner that too along with taking care of sick daughter.. I remember the last time i cooked for hubby's friends i did so for 4 hours - chicken kurma, potato fry, vendakka fry, sambar and carrot halwa.. avvalove dan, adukke 4 hrs ayduchu.. and by the time the guests came i was all tired!! I wonder how long did you cook it for and if you had enough energy to survive the dinner... by the way chappati ellam munnadiye pottu vachuruveengala. adu softa irukumma..? Buffet style la vachuteengala.. (sorry for so many q's.. I'm new to this cooking/entertaining guests)

Last time guests vandappo oru comedy ayduchu.. Naanga veetla puzhungalarisi/pacharisi alternate panni use pannuvom.. Guests vandapo it was puzhungalarisi.. Yarukkume adu pudikala.. Ellam konjam dan saptanga :( learnt only to use sona masuri rice so that i can avoid this flops in future..

kugan akka - i'm staying in virginia.. Thanks for the info on the curry powders. So far i've been buying sakthi,everest,shaan brands.. I will check in grocery for hing block.. and will try this curry powder and let you know.

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Thanks Priya for your nice post and compliments.
WOW! you are very close to my niece, she too lives in Virginia.

Priya I know in US, you have no help, every thing must be done by your own self.
I will just cook, cook and throw the utensils, maid will clear up every thing.
She will assist me in even cutting and chopping. A little planning of what to do.
What to start first and things, marinating the first day, carrot halwa you could have done it the first day.

I enjoy cooking dinner, rather than breakfast or lunch.
You will have ample time to cook for dinner.:-D
We too eat brown rice and puzhungalarisi. For guests I usually cook basmathi rice.

I do make the chapathi earlier and put it in the hot pot.
Priya, unless a very big gathering, we usually serve the guests .
My father - in - law is very particular about this. Table and banana leaves.
You know how tiring that would be.

I will post the pictures in pairs for a close look.
Thanks and take care, Kugan

Quote:

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Originally Posted by dev

super spread K... ennala ivalo items seiyavum mudiyaadhu, saapidavum mudiyadhu... ellam taste panninale my stomach will be full...:) K, engalukkum appadiye konjam solli kodunga "how to cook for a big group"nu...100 perukku ellam vendaam... max 20-25 pplku seiya solli kudunga...

Take care of lil Aishu... my prayers for her quick recovery...
school ellam aprom paarthukalaam... health comes first...

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Vangga Dev, nice to see your post again.
Well the dinner was planned as per my niece's wish who missed all these food for the past 3 years.
You know we will first serve one item, all round, then go on to the next.
So they will be tasting little of every thing .
At times we will have to give them new plates for different items.
After eating iddiappam with sothi, if the next item is ghee dosai, they do not want the plate with sodhi:huh::huh:
That's where the maid comes in handy:smokesmirk:

I will let you know how much and what items to cook for about 25 people.
Send me a ticket let me come and teach you.:happydance::happydance:

You know Dev, when a child is sick, more over Aishu, is very difficult to swallow medicine.
Have to konju her, threaten her, hold her nose, and in the end she will vomit out every thing.

Thanks and take care, Kugan

O.K Gulabjamun, recipes all one by one.
Here is the kara chutney. Kugan


KARA CHUTNEY

Ingredients;


1 tsp oil
1 tsp urad dal
1 tsp channa dal
¼ tsp mustard seeds
6 red chillies
1 onion chopped
1 tomato chopped
2 tbs coconut

1 tsp thick tamarind paste
Salt to taste

1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves

Method:
Heat oil in a pan, add in the mustard seeds, urad dal and channa dals.
Roast till golden, add in the dry red chillies, roast again.
Now add in the onions, and sauté for a minute. Add in the tomato and coconut.
Stir fry well and remove, let it cool.

Now add the roasted ingredients , thick tamarind paste and enough salt in a mixie.
Add water and grind to a soft smooth paste. Remove.
Heat oil and temper the mustard seeds, urad dal and curry leaves.
Pour over the chutney and serve


TOMATO UPMA AND KARA CHUTNEY:

http://farm9.staticflickr.com/8042/7...9163c70e_z.jpg


http://farm9.staticflickr.com/8038/7...513a3c64_z.jpg

Dear Lakme, green moong dal curry by my uncle Hemant>


PACHAI PAYIR KOLAMBU
Ingredients:

Green gram (Pachai payir) 150 gms.
Six to eight cloves of garlic
If the cloves are small, use ten to twelve cloves
Ginger 2 inches piece
Dhaniya seeds 2 Table spoons
Jeera 1 Tea spoon
Green chillies 4 to 6 as per personal need
Sour Curds 150 ml.
Oil for tempering
Jeera one spoon for tempering
1/4 spoon of Mustard seeds
Broken Red chillies 3 nos.
Half cup of finly cut Kothumalli
Half spoon of Turmeric
Salt to taste
Two springs of curry leaves

METHOD OF PREPARATION
Pressure cook payir with at east six whistles to see that they are slightly over cooked. Payir (moong) should not remain whole after cooking. Keep the payir

aside and prepare the following masalas Crush Ginger, Garlic and Green chillies in a mortar and make a paste. If you do not have a mortar, at least crush Garlic

with a stone or something heavy. Don't use sliced garlic as the taste will differ. After crushing garlic, make a paste in a mixi/blender. Keep it aside. Now churn

the payir (MOONG) till froth is formed. The payir consistancy should be as thick as thick sambar. Slighly roast Dhaniya and Jeera seeds and powder it and add

immediately to payir. Boil for three to four minutes Now add salt, Turmeric. Curry leaves and paste of Ginger and Garlic and green chillies. Let the kozumbu boil

on a medium heat for atleast six minutes. Now add beaten curds and let the mixture boil for another six to seven minutes. Now temper with one spoon of Jeera

and quarter spoon of Mustard and broken chillies. After that garnish with green Kothumalli and set it aside for one hour. After an hour serve after reheating. I

am sure that this would be a very different and refreshing change . This kozumbu is to be eaten with Poori, chappathi and Rice



GREEN MOONG DAL CURRY WITH CHAPATHI:


http://farm9.staticflickr.com/8042/7...3f6919f9_z.jpg

http://farm9.staticflickr.com/8033/7...8ddd292e_z.jpg

Quote:

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Originally Posted by suvai

nethiki ingeyum guests K....;-) guess what i made....vazhaikaai vadai....sennai roast...beetroot poriyal...avial...murungai & kathirikai mothai.....priya rasapodi pottu oru tomato rasam...keerai poriyal...sorakaai pottu oru thengai paal kootu...chappathi...thayir ...& kathirikai thokku from grand sweets...:noteeth:
sweetku only chocoloates...ithuvey eka chekka items...innum payasam or other indian sweets koduthu odiye poi irupaanga before tea & snacks....:rotfl2:
I did all those items becoz had gone indian grocerry...:noteeth: athanala thaan ..apadi pogalainaa...... menu vera maathiri poi irukum....;-)

dev...good to c u..

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suvai-ngo epdi irukeenga :D

menu kalakkal... enakku en veettu gnabagam varudhu :D en amma ippadi thaan neraya samaippaanga... cookingla avlo interest...

interest irundhaa thaan ippadi seyya thonum... :D kalakkalsnga :thumbsup:

Thanks, Kugan! I just made your soft upma for breakfast today, romba super!!

Dear Lakme, here is the simple green moong dal with plantain curry.
Kugan.



MOONG DAL WITH GREEN BANANA

Ingredients:

1 cup presoaked whole green moong dal
Salt to taste
1 plantain, peel and cut into chunks

6 green chillies chopped
1 tbs of grated coconut
2 pips of garlic
2 shallots
Grind to a smooth paste

¼ tsp turmeric powder

1 tsp of oil
¼ tsp mustard seeds
¼ tsp of cumin
2 dried red chillies cut into pieces
1 sprig curry leaves

Little lime juice (optional )

Method:
Add 2 cups of water, salt and boil the presoaked green moong dal.
Cook for about 15 minutes, add in the green banana chunks.
Add little water if needed, cook for another 10 minutes.

Now add the ground ingredients to the moong dal.
Cook for another 5 minutes. Add in the turmeric powder.

Heat a pan with the oil, add in the seasonings, let them splutter.
Pour over the cooking green moong dal. Stir and remove.
If you like you can add in little lime juice after removing from the stove.

NOTE: This curry is usually made in the villages.

THANKS TO THE NET FOR THE PICTURE:

http://farm9.staticflickr.com/8455/7...2bc4345606.jpg

dear akka......superb meals...hmmmmm
am missing my ammas samayal now......:(
Prayers for Aishu to get better soon. pity her....sure she wil be suffering....
dun worry abt dschool akka....let her recover fully first....
take care akka

Hello Kugan akka:

Yes with no planning i was doing.. Carrot halwa took couple of hours and potato was frying for almost couple of hours. I was almost praying for that dinner to get over fast... Do you use basmati rice for sambar and rasam also?? And chapatis i make with hot water and little oil, but once they cool down they get hard :(

Didnt go to grocery yet :( innaku rendu perum swimming poitu tired a veetukku vandachu..

Today dinner i made idiappam and your simple kurma recipe. Both first time.. Idiappam konjam salty aana madri oru feeling. idiappam killara appo salt correct a irukkanu eppadi kandu pidikradu?? And for the kurma in a hurry i was making and kaaram adigamayduchu.. plus mundri kotta madri paste nalla mayya ara padurathukullaye eduthu kurma la pottuten, so could feel pieces of clove and cardamom while eating..

akka, idiappam.. rice thavara mattha flour la yum pannalam illa.. like wheat, ragi.. recipe irunda epdi panradunnu solreengala..

If you hubbers dont mind enakku oru doubt. While having idiappam today (husband ku idiappam ellam puthusu, avaru telugu so ippo dan first time saapitaru).. husband asked me what is the difference between rice and idiappam.. i said idiappam is a light dish like idli.. I donno if what i said is correct. What do you all say.. is it easier on the stomach?

Dev:

i was reading all the old posts religiously and have some doubts. Sorry if i'm kelarifying the past. You had said in one of your posts that milk should not be mixed with sour items. But my cousin was once saying instead of coconut milk use normal milk only in certain dishes where we use onions,tomatoes,masalas...

Is that right thing to do???

As per ayurveda, it's not recommended to mix milk with sour stuffs like curd, sour fruits etc... For more info chk out www.ayurveda.com/pdf/food_combining.pdf

K, paavam Aishu kuttiyum neengalum... I know how hard it would be for the lil one to swallow tabs... naan ippavum kuda mookai pidichaal thaan maathirai mulunguven...:oops: appadiyum adhu correctaa thondaila poi nikkum... the only time I was muzhungifying maathirais was during pregnancy... aprom ellam homeopathy thaan... rombe mudiyalainu allopathy ponaalum doc kudukira 1/2 medicines kuda mudikka maatten...;)

Ticket anupitten...seekiram vaanga...;)

Suvai, enna neengalum kitchenla pugundhu vilayaadureenga pola irukku...super spreadnga...:thumbsup:

I got a hand blender :happydance:, It is grinding ok... :D, adha use panni naan pudhina leaves konjam araichu paaththen.
Yesterday I prepared pudhina rice :slurp:

Pudhina rice(serves two):

Pudhina - 1 cup
Onion - 1 medium
Tomato - 1 medium
Jeera - 1/2 tsp
Ginger garlic paste - 1 tbsp
Turmeric powder
chilli powder
coriander powder
Oil
salt to taste

Optional: (To get a masala taste)

Cloves- 2
Cinnamon stick - 1 inch
Bay leaves


Method:

Grind the mint leaves with little water.(Note: Semi grind it, not to a fine paste)
Heat a pan with oil. Add the optional items specified and jeera, fry for 1/2 minute.
Add ginger garlic paste, fry for ten seconds, add onion, fry till it becomes transparent.
Add tomato, salt, turmeric powder, chilli powder, coriander powder. Fry for about 2 mins.
Add ground mint leaves. Mix and fry till the raw smell goes and till the water drains out completely.

Add this mixture to rice and mix well(if salt is required you can add it and mix again). Pudhina rice is ready. Server with cucumber raitha .

Kugan,
As promised I am coming with Raddish Halwa.

Raddish Halwa(serves no one):

K, I remember you putting carrot halwa recipe
I generally like raddish for halwa alone. Mathappadi enakku thengaai poatto / poadaamalo dry curry pudiikkum...
yesterday I had one and half raddish so prepared this halwa (paathi raddish summaavae saapttutaen). Just thought of sharing it.

Ingredients:

Raddish - 1 and half
Milk - 1 Cup
Butter - 1 tbsp
Raisins - 5
Cashews -- 10
Sugarfree - 12 tablets
water - 1/2 cup

Method:

Grate the Raddish. In a pan, melt the butter, add raisins, cashews. Add grated Raddish and saute(I dont know the meaning, refer www.dictionary.com)
well for 5 minutes.
Add water, cover and cook for 10 minutes, u can add some more if the raddish turns dry.
After 10 minutes try to mash the raddish with the spoon. If not If it gets mashed thts the consistency.
Add sugar and miix well for 2 minutes. Now pour the milk and mix well.
Stir often, until you get a thick the raddish mixture in halwa consistency.

//I am not the responsible one, for the spelling and Grammar mistakes.

Hi all

Just a general question, why is "salad" never included in the "Thali" menu?

thiru, :hammer: chee pa.. dont talk to me hereafter... I HATE U :x

:( ....

Quote:

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Originally Posted by Lathz

dear akka......superb meals...hmmmmm
am missing my ammas samayal now......:(
Prayers for Aishu to get better soon. pity her....sure she wil be suffering....
dun worry abt dschool akka....let her recover fully first....
take care akka

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Dear Lathz, thanks for your nice post.
Aishu is getting better by God's grace, also with all your wishes.
I can breath a little now. Thanks.

I know Lathz, how we hated when mom gives us certain dishes when we were small.
Now how we yearn for them, when mom is no more.:cry2::cry2:

Thanks and take care, Kugan

Quote:

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Originally Posted by priyasri

Hello Kugan akka:

Yes with no planning i was doing.. Carrot halwa took couple of hours and potato was frying for almost couple of hours. I was almost praying for that dinner to get over fast... Do you use basmati rice for sambar and rasam also?? And chapatis i make with hot water and little oil, but once they cool down they get hard :(

Didnt go to grocery yet :( innaku rendu perum swimming poitu tired a veetukku vandachu..

Today dinner i made idiappam and your simple kurma recipe. Both first time.. Idiappam konjam salty aana madri oru feeling. idiappam killara appo salt correct a irukkanu eppadi kandu pidikradu?? And for the kurma in a hurry i was making and kaaram adigamayduchu.. plus mundri kotta madri paste nalla mayya ara padurathukullaye eduthu kurma la pottuten, so could feel pieces of clove and cardamom while eating..

akka, idiappam.. rice thavara mattha flour la yum pannalam illa.. like wheat, ragi.. recipe irunda epdi panradunnu solreengala..

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Dear Priya, thanks for your nice post and queries.
First as for rice for sambar and rasam, if it is an ordinary lunch with sambar, rasam and few poriyals,
I will cook soona masuri rice, or will find out from the guests, as to what they prefer.
Some elders will only take, pulunggal arisi. Mostly basmathi will go well with sambar and rasam.

If it is a occasion, making biryanis, pulaos, then I will cook basmathi separately, for people wish to take rasam or curds.

As for salt for idiappam, the ratio is 1 tsp salt for 4 cups of flour.

Imm, kurma in a hurry:confused2::confused2: well you will have to grind it smooth before adding to the gravy
One more tip, when ever I cook any dish using whole spices like cinnamon sticks,
cloves, bay leaves or cardamoms, I will fish out all these items before serving to guests.
You know how you will feel if you bite a whole cardamom with your gravy in the rice:tongueout:

Ah, chapathi making is an art. The way you make the dough, resting time.
How you roll and how you cook. I will post how to make soft chapathi, soon.
Give me some time, this too is my uncle's method.

Yes Priya, you can make idiappam with wheat flour and ragi flour too.
Please wait for recipes.

As for Sri's question, about rice and idiappam, only M.R Ratha's dialouge comes to my mind
about the film Pagaprivinai, about India sending all rice items in steam.
NOV anneh please come to my help, I remember very vaguely .

Priya, rice , idiappam , puttu and many more items are all made with rice flour.
Different texture, different shapes, and at times different taste.
Of course it will be light on the stomach as it is steamed.
You will consume less than rice with gravy, that's what I think.

Thanks and take care, Kugan

Quote:

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Originally Posted by dev

K, paavam Aishu kuttiyum neengalum... I know how hard it would be for the lil one to swallow tabs... naan ippavum kuda mookai pidichaal thaan maathirai mulunguven...:oops: appadiyum adhu correctaa thondaila poi nikkum... the only time I was muzhungifying maathirais was during pregnancy... aprom ellam homeopathy thaan... rombe mudiyalainu allopathy ponaalum doc kudukira 1/2 medicines kuda mudikka maatten...;)

Ticket anupitten...seekiram vaanga...;)

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Thanks Dev, for your nice post.
With all your blessings Aishu is little better now.
No fever for the past 24 hours. Dev ingga ellam liquid medicine only for children.
She will keep it in her mouth without swallowing, thus it will make her to vomit.
Thanks Dev, take care, Kugan

Dear Madhu Sree, thanks for your nice post.
I too feel very happy that your hand blender is working.:victory::victory:
Your mint rice recipe looks very yummy.
I will try it and let you know.
Ahmaam, enn kita hand blender illayeh:confused2:
It is o.k I will use the ammi kal.
Serious Madhu sree, I will try the recipe for sure.
Thanks and take care. Kugan.

NOTE; apa apa cook pannurathe, please post it in the forum.

Thiru Tamby :idontgetit::idontgetit:
Kugan

Quote:

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Originally Posted by PARAMASHIVAN

Hi all

Just a general question, why is "salad" never included in the "Thali" menu?

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P.S Tamby, may be they do not know that we all like salad.
Some one got to introduce. Thanks Kugan

Friends, I was surprised when my niece told me about this
vegetarian omelette. I have done it only with besan flour.
This tasted very delicious, same texture like real eggs.
Give it a try, Kugan.

SCRAMBLED TOFU OMELETTE

Ingredients:

1 big onion chopped finely
1 tbs ginger chopped finely
1 tbs finely chopped green chillies
2 tbs finely chopped coriander leaves
¼ tsp turmeric powder
½ tsp black pepper powder
1 cup crumbled tofu
1 cup besan flour
Salt to taste
Enough water to make a thick batter

Oil

Method:
Mix all the ingredients, except the oil.
Make it into a thick batter, add little more besan if needed.
Now heat a non - stick pan or dosai kal.
Pour a ladle full of batter, and spread it a little, the size of an omelett.

Pour little oil all around the omelett.
Cook on a slow flame, flip over when one side is cooked.
Cook the other side and remove to a plate.
Both sides should be light brown in color.

Serve it hot with a sauce ot chutney.
Great for vegetarian lunches.

http://farm9.staticflickr.com/8318/7...96542156_z.jpg

Thanks kugan akka for the clarification... i went to indian grocery and got hing.. planning to break into some small pieces and put in anjara petti.. I also saw some banana leaves and romba santhosama ayduchu.. eppovo india la saptadu vazha ilayla..

For idiappams which achu is the best do you think? I used the one where we rotate the handle on top and it was ok ok.. not sure if the pressing type and one-hand press are easier to use..

Sorry kugan akka for Sri's "over-intelligent" q's... he has limited idea about tamil dishes.. he knows more of only north indian dishes.. so nan eppo puthusa edavathu try panna, antha dishku intro kuduthu adukku apram q & a session vera handle pannanum, which i'm not equipped for :confused2:

Take care aka.

Quote:

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Originally Posted by kugan98

As for Sri's question, about rice and idiappam, only M.R Ratha's dialouge comes to my mind
about the film Pagaprivinai, about India sending all rice items in steam.
NOV anneh please come to my help, I remember very vaguely .

---

I think it was Raththa Kanneer no?

MR Ratha will say, white men discovered steam engines using steam, while Indians discovered idli using steam :lol:

Quote:

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Originally Posted by kugan98

Thanks Dev, for your nice post.
With all your blessings Aishu is little better now.
No fever for the past 24 hours. Dev ingga ellam liquid medicine only for children.
She will keep it in her mouth without swallowing, thus it will make her to vomit.
Thanks Dev, take care, Kugan

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Glad Aishu is better now...:)

tofu omlette!!!... one good reason for me to give tofu a try once again... I've tried tofu in many forms but never liked it coz of the flavour...omlettela nalla irukumnu ninaikiren...will give it a try...

Kuganka, I have learned so many tips from you today. Thanks to Priya for asking such questions.
You are really a gem akka. I really admire you for sharing so many things with us.
Your tofu omelette looks very yummy. Sure will try it today itself.
Glad Aishu is well. Thanks again Kuganka.

kugan,

tofu omelette sounds very interesting. this time i didnot learn any dishes from my mom. we were travelling too much this time.

will try tofu omelette tomorrow for breakfast.
thanks for sharing kugan

Quote:

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Originally Posted by kugan98

Dear Madhu Sree, thanks for your nice post.
I too feel very happy that your hand blender is working.:victory::victory:
Your mint rice recipe looks very yummy.
I will try it and let you know.
Ahmaam, enn kita hand blender illayeh:confused2:
It is o.k I will use the ammi kal.
Serious Madhu sree, I will try the recipe for sure.
Thanks and take care. Kugan.

NOTE; apa apa cook pannurathe, please post it in the forum.

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unga kitta mixie irukkume... :D just oru suththu podhum... :D
sure kandippaa poduren :D

Quote:

---

Originally Posted by kugan98

Thiru Tamby :idontgetit::idontgetit:
Kugan

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+1.. ithuvum ungalukku puriyaathu.. I meant, enakkum naan enna sonnaennae purila..

Take care of Aish, K.. :)

Hi Kugan,
This is the authentic recipe!
Ingredients:

Sooji / Rava - 1 cup

Grated coconut - 1 cup

Sugar - 1 3/4 cup or 2 cups if you want it to be sweeter

Ghee - 2 tablespoon

Powdered Cardamom - 2tsp

Method :

Grease a plate.

Slightly roast grated coconut and rava separately till i tbecomes slightly golden

In a thick bottomed vessel add the sugar and just enough water to cover the sugar.

Heat the mixture on high until it starts boiling.Reduce the heat and allow it to cook till you get one string consistency.

Now add the coconut and rava and keep on stirring for every 2 minutes on medium heat.

Once when the mixture starts leaving the pan,add the cardamom powder and 2 tablespoon of ghee.

Transfer the contents into the greased plate,level it with a flat bottomed cup and allow it to cool for 5 minutes.

Cut into desired shapes

Kugan,
Forgot to add on my prev post..i tried ur vegetable chalna..it was a super duper hit!i i didnt have coconut milk..so i made a coconut paste and diluted it with water,because i was sooo lazy;-)
Yumm..it was totally different from the usual boring kurmas..i paired it with store bought layered parotta

Kuganka, super recipe ungal tofu omelette. Tried and it came out super yummy.
My husband gave me a tip to pour little soy sauce around the omelette before removing .
It tasted just like how we make omelette with eggs.
Try and see Kuganka.

Quote:

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Originally Posted by priyasri

Thanks kugan akka for the clarification... i went to indian grocery and got hing.. planning to break into some small pieces and put in anjara petti.. I also saw some banana leaves and romba santhosama ayduchu.. eppovo india la saptadu vazha ilayla..

For idiappams which achu is the best do you think? I used the one where we rotate the handle on top and it was ok ok.. not sure if the pressing type and one-hand press are easier to use..

Sorry kugan akka for Sri's "over-intelligent" q's... he has limited idea about tamil dishes.. he knows more of only north indian dishes.. so nan eppo puthusa edavathu try panna, antha dishku intro kuduthu adukku apram q & a session vera handle pannanum, which i'm not equipped for :confused2:

Take care aka.

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Dear Priya, thanks for your nice post.

Priya I use a wooden mould for my idiappam and murukku.
You can use any mould that you are comfortable with.
I also bought a stainless steel thattu's for steaming my idiappams.
They are so easy to use. Get a set if you visit India.

Priya as for Sri, I was just joking, other wise there will be no punch in this thread.
I can see the happiness in your family, when you explain a dish, and Sri enjoying his meals.
That's the way it should be in a family. God bless you both.
Thanks and take care, Kugan


The Wooden Mould:

http://farm9.staticflickr.com/8439/7...eda9a5297f.jpg

The Thattu:

http://farm9.staticflickr.com/8311/7...1f058b841b.jpg

Quote:

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Originally Posted by NOV

I think it was Raththa Kanneer no?

MR Ratha will say, white men discovered steam engines using steam, while Indians discovered idli using steam :lol:

---

Thanks NOV anneh, you know better than me.
Thanks Kugan

Quote:

---

Originally Posted by dev

Glad Aishu is better now...:)

tofu omlette!!!... one good reason for me to give tofu a try once again... I've tried tofu in many forms but never liked it coz of the flavour...omlettela nalla irukumnu ninaikiren...will give it a try...

---

Dear Dev, try and see, you can try with panner, but I think panner will be a bit hard.
Not soft like tofu. The ginger and things will cover up the smell of tofu.
Thanks and take care, Kugan

Quote:

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Originally Posted by rose75

Kuganka, I have learned so many tips from you today. Thanks to Priya for asking such questions.
You are really a gem akka. I really admire you for sharing so many things with us.
Your tofu omelette looks very yummy. Sure will try it today itself.
Glad Aishu is well. Thanks again Kuganka.

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Thanks Rose for your nice post and compliments.
These are small tips we use in daily life.
Try the recipe and let us know the feed back.
Thanks, Kugan