kuganka apple jam looks great .My lil prince likes apple jam very much.Defintely going to try it.Thanks kuganka.
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kuganka apple jam looks great .My lil prince likes apple jam very much.Defintely going to try it.Thanks kuganka.
kuganka,one doubt,can we make the jam only with red apples?
K, inniku evening murungaikeerai soup inge... it was tasty & easy to make... Thanks a lot Kugan...:)
Dev, thanks for your nice comments, feed backs and tips.
I am happy that you liked the soup.
Dev, normally we use few green apples, because
we have natural pectin more in the green apples.
other wise you have to buy pectin powder and use about
1 tsp for the jam to set or to thicken.
you can try with red apples, but add in 1 tsp of dissolved geletin
into the jam to help to set.
Thanks. Kugan98
Selviem glad that your friend liked the coffee cake.
Try the Malaysian dessert, its very easy.
We have lot of nice local desserts here.
Most of them use the sticky rice or its flour.
Do you get the sticky rice in your place.?
We call it pulut. Thais use a lot of this rice.
Thanks Selviem. Kugan98
Aarthii, I am glad that you are trying out new recipes.
Infact all of us are doing now.
Feel so happy to know that we all share recipes,
and cook new items in our houses.
Aarthii I have replied Dev about the red apples.
Thanks and take care. Kugan98
Dev, you were asking about a brown cake.
It would be cut into diamond shapes.
Fresh coconut would have been sprinkled on it.
If its the one, then I have posted the recipe.
I will look up and tell you the page.
If not please describe to me how it looks.
Dev at this stage, I must salute to you.
If not for you, it would be soooo difficult to find
what recipe I have posted, or where to find it.
THANKS, THANKS for the recipe Index. :notworthy: :notworthy:
Kugan98
K, appo naan green apples vaangiye seiyuren... I remember seeing it in few stores here... :)
Suvai nga thirsty yaai irunthaal itho oru kheer unggalukku.
I was able to get only half a glass to take a picture.
Ellameh vanished in a moment. Hot season has started.
Badam Kheer.
1 cup almonds soaked for about 1/2 an hour.
6 cups milk
1 cup sugar
1/2 tsp cardamom powder
pinch of saffron
chopped pistachios for garnishing.
Method:
Remove the brown skin of the almonds.
Use little milk and grind it to a little coarse paste.
Then boil the remainder milk.
Add the almond paste, sugar and safforn
and boil for about 15 minutes, till the raw smell goes.
Add in the cardamom powder. Remove and chill.
Serve with the chopped pistachios.
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K, this is what I asked abt...
http://farm2.static.flickr.com/1323/...a02b9cd67b.jpg
K, am glad the idex is of real use to u all...:)
Dev, thats called a layer cake or Indonesian layer cake.
For about 60 grms of flour you have to use about 20 egg yolks.
It will have a strong egg smell.
I made it once to learn how to make it.
Now no, no because of the eggs.
If you like I will post the recipe minus the picture. :)
Thanks. Kugan98
The hot season has started in our country.
Its so hot nowadays.
I usually like to make this kali during this time.
I can see NOV anneh twitching his face on seeing this recipe. :lol:
RAGI (KEZHVARAGU ) KALI
Ingredients:
1 cup of ragi flour
2 tbs of rice
tsp salt
4 cups of water
1 tsp ghee (optional)
Method:
In a pot add the rice, water and salt and cook till
The rice is soft.
Then add the ragi flour as a heap and cover with a lid.
Let it cook for about 5 minutes on low heat.
Remove the cover and using a whisk or a wooden spoon
Stir the ragi mixture vigorously until you see no lumps.
Add in the ghee if you are using.
Cover and let it cook for about 15 minutes.
The kali should not stick to your fingers when you touch it with wet
fingers, that means it is cooked.
Stir nicely and off the stove.
When it is bearable hot, wet your hands and shape them
nto balls . Wet a container and put them in.
Serve with puli kulambu .
Note: Normally the remainder kali balls are put in a
Container with water in the fridge. It will be used to
Make ragi koozh the next day. A refreshing drink for
A hot day.
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KEZHVARAGU KOOZH
Ingredients:
1 ragi kali ball soaked in water overnight
1 cup of yogurt
Salt to taste
Water
Method:
Take the ragi ball in a container.
Add enough yogurt , water and salt.
Using your hands mix the ragi ball to the
thickness to that of a smoothie.
Chill it or you can drink it as it.
Lemon pickle or fresh small onion will
Add oomph to the koozh.
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Adengappa... 60gm flourku 20 eggs-aa?... But I used to like this cake when in SG... The store bought ones din't have strong egg flavour... maybe they mustve addes some strong flavour to mask the egg smell I guess...Anyway, recipe vendaam Kugan.. I wouldn't be making it with so many egg yolks...:)
Dev, mix the red and green apples.
Do not do only with the green apples.
Thanks. Kugan98
vanakam nga kugan :-) slices of the fruit cake lookssssssss very yummy!!!
ahaaaaaaaaaa neenga sonathey pothum nga......the above sentence padicha vudan enaku naakey orri pochi....for i know u r a super chef!!..;-)Quote:
Originally Posted by kugan98
kugan/selvi/dev...naama ellaam onnu sernthom.....avolo thaan...vaasanaiye gama gama nu izhuthidum neighbours ah... :mrgreen: ....nov ngov will be the approver of all our dishes :mrgreen: :mrgreen: ( kitchen la oru kalyanamey nadathidalaaamey paathiram pandangalai vaaichi...... :rotfl: :rotfl:
aarthi....thank u ma for yr kind bday wishes.....here...we saved some payasam & cake for u too :mrgreen: (mind u i had to hide it from nov ngov.... :lol: )
dev...neraiya recipes iruku try panna...pannaren onnu onnaa!!!
kugan..........slurpy slurp...yr badam drink....thank u!!
anga hot nu sollareenga....inga its the opposite...yesterday it was minus 21 inga.........sooda thakaali rasam thaan pannen!! with pottu kadalai thogayal....super taste aarthi thank u for recipe. I have to admit it is a brilliant idea for the fastest way to make parupu thogayal...awesome...plz thank yr mom too on our behalf.
kugan nga will try out yr green apple jam....seems very simple....;-)
ammavasai appo...ilai potta saapadaaa?!!! amoham amoham....;-)...athuvum with vadai ( my weakness) :mrgreen:
Suvai nga thanks for your nice beautiful comments.
Oh! you all are having winter there.
Appa hot steaming souppa kodithirupeneh?
Suvai nga do not use green apples alone.
Mix with red apples also.
Try out little first.
Thanks. Kugan98
This is a very famous jam in Malaysia.
Its made of thick coconut milk, eggs and sugar.
Its used on toasts, filling in buns, steamed pau
and even on steamed sticky rice.
Those who are non-vegetarians can try it out.
Thanks Kugan98.
KAYA ( COCONUT JAM )
Ingredients:
1 cup pure coconut milk from 2-3 coconuts
2 cups castor sugar
1 cup eggs lightly beaten
1 pandan leaf.
Method:
In a mixing bowl stir the lightly beaten eggs, the sugar and the coconut milk.Mix thoroughly and pour into an ovenproof dish.
Add the knotted pandan leaf.
Cover with a double thickness of greaseproof paper, and the lid.
Steam the dish for about 2 hours.
Every 1/2 an hour stir the jam.
When it has thickened, remove and let it cool.
Remove the pandan leaf.
Put it in a jar and store it in the fridge.
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Selviem this is a non-vege dish.
Good to take it to a pot luck party.
MIXED VEGE WITH CHICKEN
Ingredients:
200 grms chicken meat cut into cubes.
200 grms squids cut into rounds or fresh prawns.
100 grms long beans cut into1 inch
100 grms carrots cut into strips
00 grms cauliflower cut into florets.
1 big onion sliced
1 tbs chillie paste or more
1 tsp ginger paste
1 tsp garlic paste
1 tsp vinegar
1 tsp thick soya sauce
1 sprig curry leaves
a pinch of sugar
2 tbs oil
salt to taste
coriander leaves for garnishing.
Method:
Put a wok on fire. Add the oil.Now add the onion and saute well.
Add the curry leaves, ginger and garlic paste.
Fry nicely. Add in the chillie paste, and fry till the
Raw smell goes. Add in the chicken, squids and vegetables,
And give a good stir.
Add in cup of water, salt, sugar, vinegar, and soya sauce.
Stir fry, cook till the veges and meat are cooked.
This is a semi dry dish. Remove and garnish with coriander leaves.
Sorry The Picture Is Not Clear:
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Selviem I am posting few non vege recipes for you.
TALCHA
Ingredients
kg mutton with bones ( chest bones )
1 cup toor dhal
coconut scraped
1 brinjal
1 potato
2 tomatoes
1 small lime sized tamarind
1 big onion
1 tbs meat curry powder
tsp tumeric powder
2 tsp garlic paste
2 tsp ginger paste
2 green chillies slit
1 stalk curry leaves
1 stalk coriander leaves chopped
2 one inch cinnamon sticks
2 star anise
4 cloves
4 cardamons
tsp aniseed
2 tbs oil or more
salt to taste
Method
Clean the dhal and the mutton, add tumeric powder and cook till the dhal and mutton are cooked..The dhal must be really mashed.( or you can cook separately and mix )
Have enough gravy after boiling the mutton and dhal.
Extract the tamarind juice about a cup
Extract 1st and 2nd milk 1 cup each.
Cut the brinjal and tomatoes.
Cut the potato into big cubes.
Slice the onion.
Heat the oil in a pot..
Add in the cinnamon, cloves, star anise, cardamoms, and the aniseed. When they splutter, add in the sliced onion, and the slit chillies. Fry till the onion turns limp.
Add in the brinjal, tomatoes, potato and curry leaves, and stir for a second.
Now add the second coconut milk, mixed with the meat curry powder, add also the tamarind juice, stir nicely.Let it boil, Now add the mutton dhal mixture, and give it a good stir and let it boil till the vegetables are cooked.Add salt to taste..
( The talcha curry should be a bit watery, not very thick, so add in water, or more coconut 2 nd milk if your curry is thick. )
When the vegetables are cooked, add in the first coconut milk, and boil for a minute.
Sprinkle the coriander leaves and remove from the stove.
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Drumstick leaves Curry :: Murungai keerai kulambu
Heat a tsp oil. Add a heaped tbsp of toor dhal & 4-5 red chillies. Once the dhal starts becoming golden add 1 tbsp cori. seeds 1 tsp jeera & 1/4 tsp peppercorns. Fry till flavourful. Switch off flame & add a big pinch of asafoetida & 1/3rd coconut grated,1/4 tsp turmeric pwd, req salt. Mix well & once cool, hgrind it to a smooth paste.
Roughly crush 15-20 pearl onions & 2 garlic pods & add to the ground mixture.
Heat 1/2 tsp oil. Splutter mustard & 2 dry chillies.
Add the ground mixture , a big bowl of cleaned drumstick leaves & 1/2 ltr water(qty here is approximate. Use your judgement). Let it come to a boil. Check for taste & add more salt,chilly pwd if req.
Let boil for 3 mins until the raw flavour of masalas are gone & the curry becomes flavourful. Don't let it boil for too long. just around 3-4 mins would do. Done. This curry should be watery. Just a tad thicker than paruppu rasam is what we r looking for.
Serve with rice.:slurp:
kaya jam looks yum... but am too lazy to try recipes tht take so long to cook... ;)
kugan,
thanks for posting chicken with vegges and thalcha, i will try it out and give u the feedback.
chicken receipe is very interesting. also, back come we get one curry for parotta in roadside shops. if u have the receipe for that plz post it for me kugan.
thanks in advance
selvi
kugan nga......will surely add red apples too for the jam.
onga kezhvaragu koozh ku...u have mentioned add kezhvaragu ball....is it that we need to mix it with water? or do u get such a thing in the indian market.....let me know nga!
thank u for the recipes!
:-)
dev....murungai keerai kuzhambu ku...no tamarind or tomatoes???? romba vithyaasamaa irukey?...will try it out...:-)
Dev, thanks for the drumstick keerai curry.
I will surely try it.
Dev, if you would like to try the egg jam,
with all the ingredients add another cup
of coconut milk. put everything in a wok.
On low flame keep on stirring till the liquid
becomes thick like jam. It will take about 20
minutes or so. Try and see.
Thanks Kugan98
Selviem I believe you are asking for the chicken chalna.
If it is so, I will post the recipe soon.
Maduraiyil saapitta ngabagam.
Thanks Kugan98
Suvai nga when you make kezhvaragu kali,
you shape them into balls and keep.
When you have left overs you immerse the
balls in water and keep over night.
The next day you use the kezhvaragu balls
mix with mooru and make kezhvaragu koozh.
Thanks. Kugan98
CHICKEN RASAM
Ingredients:
1 kg chicken bones, legs,neck,breast bones
you can buy it in the market
3 tbs coriander seeds
1 tbs pepper seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds or kas-kas
2 pieces cloves
1 inch cinnamon stick
2 dry red chillies
tsp tumeric powder
2 sprigs curry leaves
8 small onions
salt to taste
2 tbs or more sesame oil (nallanai )
Method:
Pour 1 tbs of oil and roast all the ingredients
Except the small onions and tumeric powder
Remove everything. Now pour a little oil
And saut the small onions.
Let everything cool. Then grind all the ingridents in a mixie
Leave out the onions first.
Add little water to make a fine paste.
Now add the onions and grind roughly.
In a deep pot add oil and fry the chicken bones with tumeric powder
Till the raw small goes. Add the paste and mix nicely.
Now add 6 cups of water and boil well. Add salt.
Or you can pressure cook for 2 whistles.
Strain the rasam and drink it piping hot.
You can really work out a good sweat.
Good for flu and chest colds
You can also eat it with steaming soft rice.
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CHILLIE PRAWNS
Ingredients:
1 onion finely sliced
1 tbs ginger finely chopped
1 tbs tomato paste
1 tbs light soy sauce
1 tbs lime juice
tsp tumeric powder
tsp chillie powder
1 tbs crushed chillie flakes
3 tbs cooking oil
Salt to taste
10 large prawns, cleaned and deviened.
Little chopped spring onion leaves for garnishing
Method:
Marinate the prawns with tumeric powder,
Chillie powder and lime juice for about half an hour.
Fry in little oil, till crisp on both sides. Set aside.
Heat the remaining oil in a wok.
Add the ginger and onions. Saute for few minutes
Till the onions are limp.
Add tomato paste, soy sauce and chillie flake
And stir fry for a minute till oil seperates.
Add the prawns and about 3 tbs of water.
Fry for few minutes blending spices well.
Taste for salt and remove.
Garnish with chopped spring onion and a slice of lime.
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oh okay nga kugan....thanks for the clarification...........
i will make yr chicken rasam minus the chicken but with plenty vegies ;-)
kugan,
in trichy we get plain watery kuruma for parotta, that is very tasty. i dont think we can find chicken pieces in that. anyway u post ur version, let me try out that.
selvi
kugan,
thanks for chilly prawns, it is so tempting, my kids like it. i can try once.
selvi
kugan nga!!
I tried yr ingee morekuzhambu...beans poriyal with yr avarakai method...it came out very well....thank u.....;-)
konjama try pannen as there was plenty food at home....but morekuzhambu & poriyal did the first disappearing act... :mrgreen:
no tomoatoes..no puli... senju paarunga...also for this kulambu u add the onions raw(no stir frying in oil) & we use thuvar dhal for the masala... so konjam diff-a irukkum... For added taste & flavour, add coconut oil once u take the curry off the flame...Quote:
Originally Posted by suvai
K, egg jam-aa?... kelvi pattadhe illai... maybe I can try it when my cousins r here... illana naan mattum thaan saapidanum...
gm dev...:-)
kandipa try pannaren....it sounds very very different without puli or tomatoes :-)
kuttzz getting better ah?
ungalukku ippo time enna suvai?...GM solradha illai GA,GN solradhaanu theriyalai...;)
Yeah, kutti is much better after the new course of medicines...:) :D