Sure Aarthii.. I'm waiting for the bittergourds from our veggie garden... next week senjidalaamnu ninaikiren...:)
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Sure Aarthii.. I'm waiting for the bittergourds from our veggie garden... next week senjidalaamnu ninaikiren...:)
Kugan thanks for the four angled bean recipe. The picture looks very beautiful. I tried your bittergord crispies,
truly it turned out very crispy. Rose
Dev, aarthii and Rose, thanks thanks for your nice comments.
You know I even make good pudalangkai crispies :lol:
True, no joke. Thanks for everything.
Take care, kugan98
[tscii]Dear Gulabjamun, here is my version of Indianized prawns.
Try and enjoy. Thanks, Kugan98
PRAWNS THOKKU
Ingredients:
500 grms medium prawns cleaned
1 big onion chopped
1 big tomato chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chillies sliced
2 tsp chillie powder
1 tsp coriander powder
¼ tsp turmeric powder
½ tsp mustard seeds
1 tbs oil
Salt to taste
Little lime juice
Little coriander leaves
Method:
Heat a wok with the oil. Add in the mustard seeds.
When it splutters add in the chopped onions.
Fry till they become a little limp. Add in the ginger, garlic.
Sauté again, add in the tomatoes, cook till mushy.
Now add in the chillie, coriander and turmeric powders.
Stir nicely, till the raw smell goes.
Now sprinkle little water, mix nicely.
Add in the cleaned prawns, salt and allow the prawns to cook.
The prawns will cook in a minute. Do not overcook the prawns.
Remove and add the lime juice, garnish with the coriander leaves.
Serve with rice the Indianized prawns.
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Dear NOV anneh,
We all from the Kugan's Kitchen, wish you and your family a very happy trip to India.
May all the Gods from the temple you visit, bless everyone in your family. Enjoy your trip NOV anneh.
Thanks and take care, Kugan98
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kugan,
made onion tamarind mix, veryyyyyyyyyyyy tasty. it goes well with idli, dosa and rice. awesome dish kugan. thanks
K, pudalangai crispies recipe pls...;)
Bon Voyage, NOV...:D
Saw this recipe on TV...
Rajasthani Moong dhal pakodi:
Soak yellow moong dhal for 1 hr and grind it to a slightly coarse paste.
Add salt, chilly pwd, chopped green chillies, crushed coriander seeds, kasuri methi crushed. Mix well.
Deep fry in oil to make medium sized pakodas.
yaaravadhu senju nalla illaina ennai thitta koodathu...:P
Selviem, thank you very much for your beautiful compliments.
Sometimes what we think is a village dish, at times will turn out super.
My aunt at times will ask her maid, to grind few dried red chillies, with little shallots, tamarind, and salt.
Then she will add little sugar with the gingelly oil.
No tempering all raw. you know it will be a super chutney for suda suda dosais :lol:
Thanks Kugan98
Dev, thanks for your nice post.
I will post the recipe for the pudalankkai crispies.
Thanks Dev, for the moong dal pakodi.
I think Rose asked for the recipe.
I have one made with whole green gram. Slightly different little ingredients. I will post it soon.
Thanks take care, Kugan98
[tscii]A very simple bitter gourd recipe.
BITTER GOURD WITH JAGGERY
Ingredients:
300 grms Chinese bitter gourd
1 lime sized ball of tamarind
2 tsp jiggery
1 big onion chopped
1 tomato chopped
½ tsp chillie powder
1 tsp coriander powder
¼ tsp turmeric powder
½ tsp aniseeds
1 tbs oil
Salt to taste
Method:
Clean and cut the bitter gourd into thick slices.
Squeeze the tamarind with 1 cup of water.
Heat a wok with the oil. Add in the aniseeds.
When it splutters, add in the chopped onion.
Sauté till it browns a little. Add in the chopped tomatoes.
Cook till they turn mushy.
Add in the chillie powder, turmeric powder and coriander powder.
Sauté well, add in the tamarind juice and salt.
Mix well, add in the bitter gourd pieces.
The bitter gourd will cook very fast. Add the jiggery to your taste.
Cook over medium heat till all the gravy gets absorbed.
Remove and serve with rice.
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[tscii]Dev, here is the poondu kulambu for you.
POONDU KULAMBU
Ingredients:
15 pips of small black poondu
5 shallots sliced
2 tsp chillie powder
2 tsp coriander powder
1 tsp sambar powder
1 lime sized tamarind soaked in 2 cups of water
Salt to taste
Seasonings:
2 tbs of gingelly oil
1 tsp mustard seeds
1 tsp aniseeds
½ tsp fenugreek seeds
1 sprig curry leaves
A pinch of asafoetida powder
Method:
Saute the garlic pods in 1 tsp of oil. Remove and keep aside.
This gives a good aroma to the garlic.
Heat a wok with the oil, add in the seasonings. Add in the shallots.
Sauté well, add in the tamarind water with all the spice powders.
Mix well and allow the gravy to simmer till it becomes little thick.
Add in the sautéed garlics. Boil for a minute.
Oil should separate from the gravy. Normally the poondu
kulambu will be little thick. Remove and serve with steaming rice.
Dev, I am sure you must have had over dose of this kulambu during your delivery time.
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Thanks a lot for the poondu kuzhambu recipe K... In our place, after delivery we'll be given garlic sauteed in ghee/ginelly oil spiced up with kongu spl chilly pwd n salt... It'll be yummy mixed when mixed with steaming white rice... Poondu kuzhambu saapida maatom...
You don't know what you are missing! :lol:Quote:
Originally Posted by dev
:think:Quote:
Originally Posted by rajraj
All the very best for the Part 6 Kugan :2thumbsup:
poondu kuzhambu with veechu roti :slurp: :slurp:
K, tried LF sambal and poondu kuzhambu... 2um super hit... Thanks a lot K...:)
டெவ் எப்பொ இந்த படம் release aheechu ?Quote:
Originally Posted by dev
Padathoda 'cost of propduction enna ' :lol2:
Enthiran effect... :lol:Quote:
Originally Posted by PARAMASHIVAN
:lol2:
Oh, I see Dev, in my place the poondu kulambu is made with less chillie, but all the spices will be ground in the ammi kal.
No store bought powders, also only smoked black poondu is used.
Dev, thanks for your nice feed back. Keep trying more recipes.
Thanks and take care, Kugan98
P.s Tamby, ask mom to make the poondu kulambu.
Buy the veechu roti and enjoy :lol:
Take care, kugan98
Thiru Tamby, thanks for the advance wishes.
I hope with God's will and all your blessings, I might pull through the 6th thread. Thanks Tamby.
NOTE: Our NOV anneh is in India, please take care of him and his family.
Take care, Kugan98
Raj uncle, I am sure aunty makes super poondu kulambu.
Kugan98
Kugan, I made your sesame cabbage (on page 67 of this thread) today. Excellent--even the fussy eaters in my family liked it. Vasanai-yum taste-um romba super!!!
Dear friends how are the preparations for Deepavali?
I am sure every one is busy making palagarams.
I just started to make sittu urundai. Only few types this year.
Health does not permit to do more.
Here I really miss, our Suvai, Suja, Sudha, NM, Madhu, Nithi,
bKarthika, Tamby Jay, our NOV anneh.
Please forgive me if I have missed anyone.
Thanks to Dev, Selviem, P.S Tamby, Raj uncle, Aarthii, Rose75,
Lakme, and Gulabjamun for keeping me company.
Please join us in the Deepavalli fun.
Thanks and take care, Kugan98
Thank you very much Lakme, for your nice feed back.
Feedbacks like this inspire me to post more recipes.
Also I feel the satisfaction that I have made someone happy.
Thank you Lakme. Take care, kugan98
kugan: I will give you feedback when you feed me with your tasty dishes! :)
Eppo deepavali? :oops:
Kugan, not much preparation for deepavali: so many food restrictions bcoz of health problems. Will try to make some healthy palagarams, which is so difficult. All our festival recipes have lot of sugar, ghee, deep-fried etc.
K, what is sittu urundai?... can u post the recipe pls...
Hi Kugan,Quote:
Originally Posted by kugan98
Thanks for remembering me :cheer: ..Even though i didnt post comments for the past few days I am visiting the thread daily without fail.
Today I made Murungakkai KaraKulambu and it came out well. Tomorrow i will try your Poondu Kulambu and will let u know how it comes. No need to say, it will become Duper Hit!!!! . Once again thanks for recipes :ty: Advance wishes for Starting Part 6 thread Kugan!!!!! :cool2:
K, Have u posted recipes for maaladu(pottukadalai laddu) and rava laddu?... If not, can u pls post the recipes when u find time to...
Kugan akka oda recipes ellam ipadi Blockbuster na Endhiran ku iruku periya aapU :lol2: :yessir:
Great, Deepavalli is on the 5th of November this year.
Kugan98
Lakme, I cannot think of any healthy palagarams.
All are fried, lot of sugar, ghee and milk.
Anyway since once a year, I think we can close one eye :lol:
Have started making few of them.
Please let us know if you know of any healthy palagarams.
It will be very useful to many. Thanks, Kugan98
Dev, sorry, unggala suthala vittuten pola irrukku.
The sittu urundai has many names, munthiri kothu, payathan urundai and so on. I am posting the link for you.
Konjam kastam, have to roll into small, small balls.
Sorry Dev. here is the link.
http://mayyam.com/hub/viewtopic.php?...er=asc&start=2
MUNTHIRI KOTHU
Ingredients:
500 grms roasted cleaned green gram dhal
400 grms powdered white sugar
150 grms brown sugar +200 ml water
150 grms roasted yellu
150 grms scrapped coconut roasted to a nice brown colour
10 cardamons powdered
350 grms rice soaked and powdered
3 tbs maida flour
160 ml water or little bit more
1 pinch of salt
oil for frying
Method:
Powder the roasted green gram dhal, the roasted yellu, and the roasted coconut
The powdered yellu and powdered coconut will be a bit rough..
Mix the yellu powder ,coconut powder the green gram powder, the cardmon powder
And the powdered white sugar.
Just boil the brown sugar with the 200 ml water, strain it.
Slowly add to the mixture and mix nicely with your hands
add the sugar syrup little by little, not all at once.
if the flour is still dry, sprinkle warm water little by little till you get it to look like bread crumbs.
Press hard with your fingers when you mix.,
Make small marble sized balls and arrange on a plate.
Mix a batter of rice flour ,maida flour, and salt by adding water carefully to a
Dosai maavu consistency.
Heat a non-stick pan, with oil on a medium heat.
Dip the marble sized balls in the rice flour batter.
Deep fry one by one till golden brown.
Remove and put on a newspaper to remove excess oil.
When cold keep in a airtight tin.
Note: If the flour is thick, dilute slowly with little water.
I have fried the urundais one by one instead of in bunches.
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I will find the link for rava laddu and post the link for you.
Thanks, Kugan98
Dev, I could not locate where I posted. Anyway here is the recipe. Thanks, Kugan98
RAVA LADDU
1 cup rava roasted in little ghee
1 cup sugar
5 cashew nuts broken into pieces fried in ghee
10 raisins fried in ghee
1/2 tsp cardamom powder
3 cups of ghee
Method:
I fry the rava with ghee untill you get a nice aroma.
I use 1 cup of rava for 1 cup of sugar.
In a dry blender grind the rava and the sugar coarsely.
In a small skillet toast the cashew pieces, and raisins.
Add it to the powdered rava.also add the cardamom powder.
Mix everything nicely and put all the ingredients in a wide
mouth basin.
Heat the ghee in a wok, push little of the powdered mix to one corner.
Make a well in the centre, pour little ghee in the well.
use a spoon and mix the mixture. The heat will be bearable.
Use your hands and shape them into small balls.
You do little by little, so that if the mixture is little bit soggy,
you can add little bit of the rava flour to get the right
consistency. You must be very careful with the last bit of rava.
If it becomes soggy., you have no more flour to add.
By this time you would have mastered how much ghee to use.
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