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Thanks Suvai nga for your nice post.
I know the real vangi bath is lot of work,
but you know, you will get such a nice
aroma when you make the podi itself.
This brinjal rice is very simplied for the children.
I will post the recipe soon.
Thanks, take care, Kugan98
Thank you very much Rajraj for the link.
I usually make this simple baked potato.
It has to be russet potatoes for a good
fluffy baked potato.
Imm, taste will be yummy with a dollop of butter
and and a dash of pepper powder.
Thanks, Kugan98
A picture from my old file
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g
[tscii]Here is the simple brinjal rice.
SIMPLE BRINJAL RICE
Ingredients:
2 cups of cooked cold rice
200 grms brinjals cut into cubes
50 grms tomato chopped
1 tbs roasted ground nuts
1 tsp chillie powder
½ tsp coriander powder
¼ tsp turmeric powder
¼ tsp garam masala powder
¼ tsp mustard seeds
½ tsp urad dal
½ tsp ginger paste
1 sprig curry leaves
2 tsp oil or ghee
Salt to taste
Little coriander leaves for garnishing
Method:
Heat the ghee or oil in a wok.
Add in the mustard seeds, urad dal.
Let them splutter, add in the ground nuts
and the curry leaves and stir for a minute.
Add in the ginger paste and the cut brinjals,
And the chopped tomatoes.
Add in the chillie powder, coriander powder
and the turmeric powder.
Mix nicely and allow the mixture to cook.
Do not over cook the brinjals.
Add in the salt and garam masala powder.
Stir nicely, add in the cold cooked rice.
Mix well and dish out.
Garnish with the coriander leaves.
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kugan,
sure i will send my ideas what to pack in kids box at the earliest. every day i have to break my head.
tomorrow is last working for my kids. they r back to school only in mid september.
brinjal rice is tempting.
Thanks Selviem, looking forward to your ideas and tips,
for the children's lunch box.
Thanks again, Kugan98
kugan,
paniyaram with appam batter, uthappam, veg uthapppam, onion uthappam, podi dosa roll, dosa-potato bhaji roll, paneer dosa roll.
idli - chilli idlis, podi-idli sandwich, idli-green chutney sandwich.
noodles - veg noodles, masala noodles, chinese veg noodles, chicken noodles, paneer noodles
macroni same varieties like noodles
veg kothu parotta, chilli parotta, paneer kothu parotta.
appam-sugar roll
uppma - semiya , semolina with vegetables.
chapathi - all types of stuffing, paneer parotta, spinach parotta, masala chapathi(gujarathi chapathi).
sandwiches, patties - veges
french toast - egg, milk, pepper -jeera powder , a pinch of salt then dip the bread and toast.
then once in a while chicken nuggets.
i dont give sausages,burgers to school.
but i pack homemade patties as burger. same stuffing, i roll and cook in tawa, roll inside chapathi and pack for school.
pav bhaji (bhaji i prepare thick and stuff inside bread).
puri roll.
my kids dont take rice, afternoon around 1.15 they reach home.
rice means all types of vairety rice, fried rice.
snack box- biscults, wafers, chocos, honey loops, fruits.
sometimes cheese slices.
juices.
no chips for school on regular basis. only for picnic or for the class party they carry chips with them.
kugan nga kathirikai rice looks so delicious.......intha weekend try pannidaren ;-)
:notworthy: to you Mrs K :) and to all mummies.... :D (me included :lol: )Quote:
Originally Posted by NOV
the brinjal rice looks good ... and the soya 65 plus soya pilao.. i'll try them this Friday ....
Selviem, thanks a ton for all the nice ideas.
As we are vegetarians we cannot use non-vege items.
Ah! how I wished my children too came home for lunch.
Thanks again Selviem, I can use some of the dishes
that you have mentioned. Thanks again.
Kugan98
Suvai nga try panni paarunggoh.
Very simple type of brinjal rice.
Thanks, Kugan98
NM, glad you found time to drop in.
I know you are also a super mum.
Do come and visit the forum when you are free.
Take care, Kugan98
[tscii]Here is the green peas sprouts.
SPROUTED GREEN PEAS (DRY CURRY)
Ingredients:
1 cup sprouted green peas
1 onion sliced
1 tomato cut fine
3 green chillies sliced
½ tsp ginger paste
¼ tsp turmeric powder
½ tsp mustard seeds
½ tsp cumin seeds
A pinch of asafoetida powder
1 tbs oil
Salt to taste
Method:
Heat oil in a wok, add in the mustard seeds and cumin seeds.
Let them splutter, add in the sliced onions.
Let the onions brown a little, add in the tomatoes.
Also add the ginger paste, green chillies. Sauté well.
Let the tomatoes turn a bit mushy.
Add in the turmeric powder, asafoetida, stir well.
Add in the sprouts, sprinkle some water.
Cover and cook for about 5 minutes.
Remove cover, add the salt, mix well.
The sprouts should not be over cooked.
Remove and serve with rice or roti.
EASY WAY TO SPROUT:
Soak the green peas in water over night.
Drain the soaked beans, place the soaked beans
in a muslin cloth. Gather the four corners of the
muslin cloth and place it in a colander.
It will take about 10 hours for the sprout to appear.
Just sprinkle little water, and you can use the next day.
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K & others, pls post a recipe for chinna nellika(the star shaped gooseberry)/Otaheite gooseberries pickle ASAP... I have a bag of it & I need to make use of it soon coz they go bad very soon...
:evil:Quote:
Originally Posted by rajraj
:rotfl:Quote:
Originally Posted by dev
uncle paravala inodu pazhinathala ungalukum 'Perfect Timing' vanthiruchu I mean anNan Goundera istayle :rotfl2:Quote:
Originally Posted by rajraj
dev,
Here is another one:
http://www.justberryrecipes.com/ber-goose002.html
Just delete brown sugar,raisins and vinegar and add whatever spice you want(tamarind?). You have pickle! Enjoy ! :)
Quote:
Originally Posted by dev
[tscii]Dev, here is the pickle.
The recipe belongs to my akka Ammani.
GOOSEBERRY PICKLE
Ingredients:
500 grms gooseberries
2 tbs gingelly oil
Salt to taste
1 1/2 tbs red chillie powder
1 tsp mustard seeds
1 tsp dry roasted fenugreek powder
Little asafoetida
2 sprigs curry leaves.
Method:
Wash and dry the gooseberries.
Heat 1 tbs gingelly oil in a wok.
Pan fry the gooseberries for about 10 minutes.
Remove from the stove and keep aside.
When it is cold, remove the seeds.
Mix the chillie powder, salt to the pan fried gooseberries.
Keep aside for about half an hour.
Heat the remaining oil, add in the mustard seeds.
When they splutter, add in the fenugreek powder,
Asafoetida powder and the curry leaves.
Add the mixed gooseberries to this tempering.
Mix well and remove to a glass container.
The pickle will be ready to serve in 2 days.
Store it in a fridge.
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dev,
More on gooseberry pickles, seriously:
http://en.petitchef.com/recipes/nell...kle-fid-803975
http://towardsabettertomorrow.blogsp...ooseberry.html
The second link has a lot of Kongunaattu recipes ! :lol:
Thanks K & Raj uncle... :)
K, how long can we store the pickle?...
K, u can place the soaked beans in a hot pack directly without using muslin cloth.Quote:
Originally Posted by kugan98
Dev, the pickle will keep well in a fridge.
I have kept it for months, till good.
Dev, I have not tried hot packs.
I usually use muslin cloth, or any cloth that
will hold little wettness will do.
Thanks, kugan98
Depends on how much salt intake you like in a day ! :lol:Quote:
Originally Posted by dev
:lol2:Quote:
Originally Posted by rajraj
Manobala in Kanden Kadalai : Muthalaali neenga poatta uppa thinnu valaranthavan muthalaali naan...
Santhanam : Dei soaru irukkum boathu unna evandaa uppai thinga sonnaan :rotfl2:
BTW looks like ellaarum Kugan poadura menus a nallaa thinnuttu nallaa udamba yaethi vachchirukeengannu.. Keep it up :cool2:
[tscii]Another simple way to cook macroni for lunch box.
SIMPLE MASALA MACRONI
Ingredients:
100 grms macroni
1 onion sliced
1 tomato chopped
2 tbs carrots cut into matchsticks
¼ tsp garam masala
1 tsp chillie powder
2 tsp tomato sauce
1 tsp oil
Salt to taste
Method:
Boil water, add little salt and oil.
Add in the macroni, boil till cooked.
Drain , wash in cold water, keep aside.
Heat oil in a wok, add in the onions, tomatoes.
Sauté well, add in the cut carrots.
Mix well, add in the chillie powder, garam masala
powder, tomato sauce and salt.
Mix nicely so that it is cooked well.
Now add in the cooked macroni and mix well.
See that the macroni is well coated with the gravy.
Remove and serve.
You can sprinkle little grated cheese if you like.
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[tscii]Another simple baby corn rice for the lunch box.
SIMPLE BABY CORN RICE
Ingredients:
1 cup rice washed and soak for 10 minutes
6 baby corns cut into small rounds.
1 onion sliced
1 tomato chopped
½ tsp ginger paste
½ tsp garlic paste
3 green chillies sliced
2 cups of warm water
1 small stick cinnamon
2 cardamom pods
2 cloves
¼ tsp aniseeds
1 tbs mint leaves
1 tbs coriander leaves
1 tbs ghee or oil
Salt to taste
Method:
Pour the ghee in a pressure cooker.
Add the cinnamon stick, cloves, cardamom,
and aniseeds. Let them splutter.
Add in the onions, tomatoes and green chillies.
Sauté well, add in the ginger garlic paste.
Fry till the raw smell goes.
Add in the baby corn, mint and coriander leaves.
Mix well, add in the salt, drained rice and 2 cups of water.
Close the pressure cooker and cook till 1 whistle.
Then keep the flame in very low sim for 10 minutes.
Remove and after the pressure is released,
Mix the rice slowly and serve with onion raitha.
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K, tried the gooseberry pickle... super taste...I'm sure it won't last more than a month... Thanks a lot for the recipe...:)
dev :arrow: health thread :P
K, baby corn rice looks yum!!!...
K, do u have a recipe for vegetarian pho bo?
kugan nga...all the 3 recipes - baby corn rice as well as macaroni & gooseberry pickle all look nice.
macaroni....looks very simple but never have i tried with garam masala... :mrgreen: pannidaren
i liked the way u described carrots to be cut like "match sticks" :mrgreen:
Dev, thanks for your nice feed back.
The recipe pho bo is a Vietanamese noodle soup.
They add lots of meats and herbs to make the soup.
Well a vegetarian version can be done.
Dev, my M.I.Law used to help in a hospital as a volunteer.
There are lot of ladies who come from different embassies
to serve in the hospital.
So she has gathered lot of recipes from different countries.
One of those is this pho bo noodle soup.
I will post the recipe soon.
Thanks, Kugan98
Suvai nga thanks for your nice post.
I simplfy certain recipes to suit the children
for their lunch box.
Aiyoh Suvai nga, I could not remember the spelling
for the word julienne at that moment.
I could have written strips, athuvm memorikku varaleh :lol:
So the next alternative was matchsticks :D
Ithu eppadi irukku.?
Thanks nga Suvai
My friend has asked me for the recipe of sweet white ponggal.
So I made kalkandu ponggal.
I will soon post the recipe with the picture.
Thanks. Kugan98
Mrs K : I tried the soya pulao and soya 65 - both were super duper hit! The pulao was defcious and finger licking good! My Anni and son loved it, not to mention Ananthiy. I didn't use chillie as the 2 yound ones don't take hot/spicy food yet. I added mushroom and some mix vege instead :) YUMM! Thanks for the recipes.
Tomorrow is Mushroom briyani .....
NM, thanks, thanks for the feed back.
I am glad every one liked the dishes.
Today I made a vege biryani, a new style.
Recipe by one of my relatives.
I will soon post it with pictures.
Thanks, Kugan98
Here is the kalkandu ponggal requested by the friend.
KALKANDU SAATHAM
Ingredients:
200 grms raw rice
200 grms kalkandu crushed
500 ml milk
200 ml water
10 cashew nuts
10 raisins
4 cardamoms crushed
2 tbs ghee
A pinch of salt
A pinch of pachai karpuram (optional)
Method:
Wash the rice, add the milk and water.
Cook on a low heat till the rice is nicely cooked.
(you can use a masher and mash the rice nicely)
Add the crushed kalkandu and keep sauting till completely dissolved.
The ponggal will now be in a semi solid state.
It will become thicker as it cools.
Slightly fry the cashew nuts and raisins in a little ghee.
Now add the fried cashews, the remaining ghee, crushed cardamoms,
pachai karpuram, salt to the cooked rice.
Mix everything well and remove from the stove.
The kalkandu ponggal is ready.
NOTE: Some people like to add 50 grms of
roasted moong dal along with the rice before cooking.
The ponggal will look slightly yellowish in colour,
when the moong dal is added.
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K, is kalkandu pongal same as kalkandu sadham?
Dev, kalkandu saatham and kalkandu pongal
are the same.
Thanks, Kugan98