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Dear friends, I have received few pms asking me to post
some non-vege recipes.
I will post what ever recipe that I know.
If I have old pictures I will post them,
or it will be only recipes.
Friends I like to make a kind request.
Please kindly request the recipes in the forum.
Do not be shy to post your requests.
Thanks, Kugan98
[tscii]Here is the vege biryani.
MIXED VEGETABLE BIRYANI
Ingredients:
Rice:
2 cups basmati rice
1 two inch cinnamon stick
2 star anise
3 cloves
2 bay leaves
4 cups of water
Veges:
50 grms cauliflower florets
50 grms peas
50 grms diced carrots
50 grms French beans cut into lengths
To Make Paste:
2 big onions
3 green chillies
1 tsp garlic paste
1 tsp ginger paste
2 tbs poppy seeds
2 tbs coriander leaves
2 tbs mint leaves
To Fry:
2 big potatoes peel, slice into small cubes and deep fry
3 big onions sliced and fried until golden brown
¼ cup of cashew nuts fried in ghee
¼ cup of raisins fried in ghee
½ cup tomato puree
½ tsp turmeric powder
1 tsp garam masala powder
1 tsp chillie powder
3 tbs ghee
1 inch cinnamon stick
2 bay leaves
3 cardamoms
3 star anise
2 tbs mint leaves
5 stalks of coriander leaves chopped
¼ cup milk
Salt to taste
Method:
Heat a pot with 4 cups of water, add the washed rice and all the spices
with little salt. Bring to a boil, then simmer until the rice is
¾ cooked. Drain and allow to cool. Keep aside. Remove the spices.
Steam the veges until barely tender, keep aside.
Grind all the ingredients under paste and keep aside.
Fry the potatoes and sliced onions, keep aside.
Roast the cashew nuts and raisins, keep aside.
Heat a wok with the ghee. Add in the cinnamon stick, bay leaves
and star anise. When they splutter, add in the ground paste.
Sauté until fragrant, add in the tomato puree, turmeric powder,
garam masala powder and chillie powder. Add in salt mix well.
Now add in the steamed veges and mix well. Remove.
Take a pot and grease it with some ghee.
Spread half the rice into the pot.
Sprinkle the fried onions on to the rice.
Followed by the fried potatoes.
Now sprinkle the fried nuts and raisins.
Now spread the vege curry as evenly as possible.
Top it with the chopped coriander and mint leaves.
Lastly spread the remaining rice.
Drizzle little ghee and also the ¼ cup of milk.
Cover the pot tightly and put it on dum on sim for about 20 minutes.
Remove from stove and keep aside for some time.
Now fluff up the rice gently and serve with onion raitha.
Get The Things Ready:
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Layer This Way:
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The Fluffed Biryani:
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@kugan98 u rocking..... :notworthy: :D
Thank you ver much cepark :notworthy: :notworthy:
I felt as if I had a glass of boost :)
Thank you, take care Kugan98
[tscii]O.K silent reader here is the mutton chop recipe
that you requested. Thanks, Kugan98
MUTTON CHOPS
Ingredients:
Marinate:
10 pieces mutton chops cleaned
3 green chillies made into paste
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chillie powder
2 tsp coriander powder
½ tsp black pepper powder
¼ tsp cumin powder
¼ tsp turmeric powder
½ tsp garam masala powder
1/2 cup of low fat curds
A pinch cinnamon powder
A pinch cardamom powder
1 tsp ghee
Salt to taste
1 egg
Little salt
2 sliced onions
1 sliced lime
Oil for shallow frying
Method:
Marinate the chops in the above ingredients for
About 1 hour.
Put the mutton chops in the pressure cooker.
Add in 1 cup of boiling water.
Pressure cook for about 2 whistles.
Remove the cover and cook over moderate heat
till the mutton is tender and the gravy very thick.
Cook until all the water content is all absorbed
The chops must be very dry.
Beat the egg with little salt using a beater.
Heat oil in a shallow pan.
Dip each mutton chop piece in the beaten egg.
Shallow fry the mutton chop, until browned on either side.
Drain on clean paper towels to remove excess oil.
Arrange on a plate and garnish with sliced onions and sliced lime.
Sorry picture not very clear.
From the old file.
Mutton Chops:
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Dear friends and silent readers.
Kugan puts both the palms together to ask for a favour.
Kugan would be very grateful, if any one could kindly
come forward to do the index for the recipes.
It is very difficult to trace back the recipes without the index.
Kugan is a computer illiterate, but still is willing to learn.
If any one can teach Kugan in a very simple language
(I can see NOV anneh and Tirumaran tamby :rotfl2: )
Kugan is willing to learn.
I hope some one will come along to help.
God Bless the kind soul.
Take care, Kugan98
[tscii]I grew up few years in Karur.
This how they made their mutton kulambu.
MUTTON KULAMBU
Ingredients:
500 grms mutton
2 big onions sliced
3 red tomatoes chopped fine
To Grind to A Fine Paste:
10 shallots
8 pips garlic
1 tsp ginger paste
1 tbs coconut scrapings
3 tsp coriander powder
2 tsp red chillie powder
¼ tsp turmeric powder
1 tsp aniseeds
5 cashew nuts
1 tsp pottu kadalai
1 tsp poppy seeds
1 tbs coriander leaves
To Temper:
2 , one inch cinnamon sticks
3 cloves
3 cardamom pods
½ tsp aniseeds
1 sprig curry leaves
2 tbs oil
Salt to taste
Method:
Clean and cut the mutton into small pieces.
Grind the ingredients into a fine paste.
Need not roast anything.
In a pressure cooker , heat the oil.
Add in the aniseeds, cinnamon sticks, cloves , cardamom seeds and curry leaves
Now add in the sliced onions and sauté till it turns golden brown.
Add in the cut tomatoes and cook till mushy.
Now add in the ground paste and the mutton pices.
Stir nicely all the ingredients till the raw smell goes.
Add about 1 ½ cups of water and salt.
Cook on medium heat for 4 whistles.
Let the steam supside, remove the cover.
Mix nicely and your kulambu is ready.
Thanks to the owner of this picture.
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Kugan akka
Do you have recipes for Singapore vermacillie :roll: I think it is rice noodles ?
thanks
:yes: its my favourite. singapore fried beehoon. impossible to make without egg and prawns. :slurp:Quote:
Originally Posted by PARAMASHIVAN
Biriyani looks :thumbsup: Will try this weekend :)
Shivan tamby, vegetarian version of Singapore fried meehoon
will come very soon.
Thanks, take care, Kugan98
kugan,
When I was posting lyrics in MOY section RR wrote a script for sorting the lyrics posted in alphabetic order provided you fill up the subject line as required by the script. Later I used it in classical music section also. The script does not seem to work now. You might want to ask RR to fix the problem. Then you can update all the subject lines and post the link to the sort routine in the very first post. All people have to do is to click on that link to see the list. You can see that MOY and classical music sections. You wont see it alphabetical order ! :(
Hope this helps.
You don't have to fold your hands for this. This is the least the administrator can do for you ! :lol:
Quote:
Originally Posted by kugan98
Thanks Crazy try and give us the feed back.
Thanks, Take care, Kugan98
Dev, I am posting the vegetarian version of the pho bo.
Actually the taste and sweetness comes from the beef, knuckle and leg bones with the bone marrow.
I have used fried tofu instead of the meat.
Actually, you need an acquired taste to enjoy this meal.
Most of these types of dishes will be bland.
Well try and see. Thanks, Kugan98
VEGETARIAN PHO BO SOUP
Ingredients:
For the broth:
1 small onion unpeeled and quartered
2 shallots unpeeled halved
8 garlic pips unpeeled halved
1 inch ginger unpleed coarsely sliced
2, 3 inch cinnamon sticks
2 star anise
4 cloves
6 cups of clear soup or water
3 tbs light soya sauce
For the bowl:
400 grms of dried rice noodles
8 pieces of fried tofu sliced
3 scallions thinly sliced
1 cup fresh bean sprouts
4 stalks of coriander and mint leaves cut into 2 inches in length
1 lime cut into wedges
3 fresh red chillies sliced
3 tbs of hoisin sauce
4 tbs of red hot chillie sauce.
Method:
Heat a large pot over medium heat.
Add all the ingredients for broth, except the soup and soy sauce.
Dry roast all the ingredients till the onions and things begin to char.
Add the vege stock and soya sauce.
Cover and simmer on low heat for about 30 minutes.
Mash the ingredients lightly, strain into a clean pot.
Taste for salt, add soy sauce if needed
Add the fried sliced tofu into the broth, cover and keep aside.
Place the dried rice noodles in a bowl, pour boiling water over the noodles.
Cover for about 10 minutes, remove strain and keep aside.
To assemble:
Heat the broth again.
Arrange little cooked rice noodles in a bowl.
Using a slotted spoon scoop out few fried tofu on to the noodles.
Ladle the hot broth over the noodles.
Serve the bowls of pho bo with the scallions, bean sprouts,
lime wedges, sliced red chillies, mint and coriander leaves,
hoisin sauce and red hot chillie sauce in a separate plate.
So each and every one garnishes the soup as they please.
Thanks to the net for the picture:
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Thanks Rajraj for responding.
I hope something can be done.
Thanks, Kugan98
:ty: :PQuote:
Originally Posted by kugan98
[tscii]Try this simple Malaysian kuih.
GLUTINOUS RICE WITH COCONUT TOPPING
(PULUT INTI)
Ingredients:
2 cups glutinous rice soaked for 6 hours
1 tsp salt
2 pandan leaves
250 ml thin coconut milk
200 ml thick coconut milk
Few banana leaves cut into 4x6 inches and blanched in hot water.
The Topping:
2 cups fresh grated coconut ( white only)
½ cup palm sugar (gula Melaka)
2 tbs sugar
4 tbs water
2 pandan leaves
Method:
Mix the glutinous rice with the thin coconut milk and salt.
Put into a greased metal container, add the pandan leaves.
Steam for about 20 minutes till all liquid is absorbed.
Stir in the thick coconut milk, steam for another 5 minutes.
Remove the pandan leaves. keep aside.
The Topping:
Dissolve the sugars ,add the grated coconut and pandan leaves.
Cook till the mixture is soft and dry.
Remove from heat and let it cool.
Now put 1 big spoonful of the cooked glutinuous rice in the
middle of the banana leaf.
Top with a generous dollop of coconut filling.
Fold banana leaf into a neat pyramid shape.
You can even serve it on a plate.
Good for breakfast or tea.
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[tscii]Dev, sorry for the delay in this recipe.
It tastes really good.
IRU PULI KULAMBU
Ingredients:
2 brinjals cut into little big cubes.
2 tbs coconut scrapings
1 tsp tamarind paste mix in 1 cup of water
½ cup slightly sour curds
Little turmeric powder
Salt to taste
Dry fry:
5 dried red chillies
½ tsp fenugreek seeds
To Temper:
½ tsp mustard seeds
1 sprig curry leaves
Little asafoetida powder
2 tsp gingelly oil
Method:
Grind the red chillies, fenugreek seeds and coconut
into a fine paste. Keep aside.
Heat a pot with the oil. Add in all the tempering items.
Let them splutter, add in the cut brinjals. Saute well.
Add in the tamarind water turmeric powder and salt.
Let it cook till the raw smell goes and veges cooked.
Mix the ground paste well with the curds.
Now add the curd mixture to to the vege mixture.
Slow the fire and allow the contents to blend well.
Taste for salt and remove. Tastes yummy.
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Kugan sis,
My friends and I tried your kalkandu sadham. I was really hoping that it will turn out like the one in the picture you posted. Ours turned out to be dry. It was my mistake- I might have cooked it longer than I was supposed to :oops: Anyway, the birthday boy loved it. He said that the pongal tasted exactly the way he liked it, but I should have known better. It wasn't sweet enough. We might have not put in the right amount of kalkandu, I guess.
I'll try it again the next time around. Hopefully it will turn out the way yours did :D
P.s: Thanks for sending me the recipe at the right time. We would have been lost without you. Thanks again.
K, thanks a lot for the iru puli kuzhambu... looks yummy...Arai puli kuzhambu recipe irundhaal post pannunga pls...
where is my singapore vermacilli noodles :|
where is my singapore vermacilli noodles :|
Dear Jay, thanks a lot for your feed back.
Some rice needs more liquid to cook.
So we have to see and adjust.
Sweetness too is up to individual"s taste.
Anyway I am very happy for you.
Thanks and take care, Kugan98
Dev, try out the iru puli kulambu.
Really tasted very nice.
Thanks, Kugan98
[tscii]Sorry tamby, here is your Singapore meehoon.
I am posting my old picture with egg strips,
and also my vegetarian version with tofu strips.
Thanks, Take care, Kugan98
SINGAPORE FRIED MEEHOON
Ingredients:
300 grms meehoon soaked in water till soft.
4 shallots minced
2 pips garlic minced
½ carrot cut into strips
3 dried mushrooms soaked and cut into strips
150 grms beansprouts
2 Chinese cabbage leaves cut into strips (optional)
1 tbs oil
(A)
½ cup vegetable stock or water
1 tbs vegetarian oyster sauce
1 tbs light soy sauce
¼ tsp pepper powder
1 tsp sesame oil
A pinch of sugar
A pinch of salt.
Garnish:
1 fresh red chillie sliced
1 tofu fried and sliced
Little spring onion sliced
Little lettuce cut into strips.
1 slice of lime wedge
Method:
Heat oil in a wok. Add in the minced garlic and onions.
Sauté until lightly brown.
Now add in the mushrooms, carrots, beansprouts and cabbage.
Give a good stir. Add in the soaked drained meehoon.
Now combine (A) and pour on the meehoon.
Do not stir, cover the wok and cook for 10 minutes
on medium heat.
Remove the cover and stir fry until well mixed.
Dish out on a serving plate.
Garnish with the sliced chillie, sliced tofu, spring onion
Lettuce and lime.
This is the vegetarian version:
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This picture is from my old file.
Garnished with fried egg strips.
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Thanks Kugan ka, :P but what is MEEHOON ??
is that noodles ? :roll:
Tamby, meehoon, beehoon all refer to dried rice noodles.
Here we refer to this rice noodles as meehoon or beehoon.
Sorry I forgot that you do not know the terms.
I used noodles made from brown rice.
Thanks tamby, take care, Kugan98
Oh I c, Thanks ka :)
Sure, will try & let u know K... :)Quote:
Originally Posted by kugan98
nalla nEram 'baboon' nu oru perum vaikaliyE :lol2:Quote:
Originally Posted by kugan98
Hello Mrs K : must try the iru puli kulambu.
Mee Hoon looks yum! I've tried adding scrambled tofu as well - it tastes good with mee hoon, plus its so easy to get fresh mushrooms, so i use fresh ones ... very nice.
I've bought oyster mushroom and will make the mushroom briyani this weekend :).
Thanks NM for your post.
Do try out the iru puli kulambu.
NM meehoon is a simple dish where you can
add any vege of your choice.
Still you will have a tasty meehoon dish. :lol:
Of course fresh mushrooms are very tasty.
Its very expensive here.
Thanks, take care, Kugan98.
Hello.....good morning to all
Good Morning!
Thanks, Sudhama and thanks Rajraj Sir.
Good morning to all my friends in the forum.
Take care, Kugan98
Nov and myself were talking about you (Kugan) in the PP thread.
he told me to ask you for a Veg Sambal. Have you already posted this somewhere ? Paatha madhiri irukku.
I said I had chapathi with sugar. He was :frightened: :shaking:
[tscii]There are many ways to cook this famous Curry Mee.
Normally big pots of the curry is made, and it will be simmering hot. The mee and garnishes are put into a bowl, and the very, very hot gravy will be poured on the mee.
You will perspire eating this hot curry mee.
I have made a very simple method with instant noodles.
Thanks, take care.
SIMPLE VEGETARIAN MEE CURRY
Ingredients:
1 piece of instant dry noodles
1 ½ tbs of curry paste
1 big onion sliced
2 pips garlic smashed
2 long beans cut into 1 inch in length
2 tbs beans sprouts
½ cup of fried tofu chunks
1 piece of “ assam keping” its like kodampuli (optional)
2 ½ cups of vege stock or water
½ cup low fat milk or evaporated milk
1 tbs oil
Salt to taste
1 fresh red chillie sliced
Little chopped spring onions
Method:
Heat a wok with the oil. Add in the smashed garlic.
Sauté it well, add in the sliced onions, let them brown a little.
Now add in the Thai red curry paste, sauté well till oil seperates.
Now add in the vege stock, add in the assam keeping if using.
Add also the long beans, let it come to a slow boil.
Now add in the instant noodles, it will be cooked in 2 minutes.
Add in the fried tofu and the beans sprouts.
Add in the salt, and the milk.
Let it boil once and remove.
Serve hot garnished with the sliced chillies and spring onions.
Curry mee is one pot meal which is quite rich and spicy.
It tastes best when is hot and steaming.
Note: You can add any vege of your choice.
Like thin strips of carrots, small cauliflower florets and so on.
For garnishing you can even use thin strips of cucumbers.
Normally coconut milk is used for this curry mee.
I like to use low fat or evaporated milk.
VEGETARIAN CURRY PASTE:
100gm red chillies(deseed)
20gm dried red chillies(soak in lukewarm water)
3 pips garlic
4 shallots
20gm coriander seeds
10gm turmeric root
little galangal
Little sugar
1 tsp tamarind paste
2 stalks lemongrass
¼ cup oil
Method:
First step prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .Pour in a wok with heated oil and fry fragrant .If the paste is too dried you can add a little more oil. Saute until oil floats on top.You need 1 ½ tbs of the paste only.Left over paste can be refrigerated and used to saute with vegetables.
The things needed for the curry mee:
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The Steaming Curry Mee:
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Sudhama, chapathi with sugar,
Ithu enna sinnapula thnama irukku :lol:
Sudha ma I have posted a vegetarian sambal before.
I will search for the index and post it to your mail.
Take care Sudhama, Kugan98
Pongappa...supera irukkum. I like that combi.Quote:
Originally Posted by kugan98
If you dont like this, NOVE ku sonnadhuthan ungalukkum....
Neenga kuduthu vechadhu avlothan. :evil:
Aahaa!!!...super curry mee!!!... I want my bowl of curry mee right now,right here!!!:evil: :drool: