Welcome back nga kugan.....u r most welcome.....neenga ilaatha kuraiya Nov ngov...did it with his picture postings.....;-)
looking fwd to all your recipes once again kugan nga!!! :D
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Welcome back nga kugan.....u r most welcome.....neenga ilaatha kuraiya Nov ngov...did it with his picture postings.....;-)
looking fwd to all your recipes once again kugan nga!!! :D
[tscii]O.K saddness aside, here is a simple Malaysian dessert to try.
TOOTHLESS DELIGHT
Ingredients:
3 ½ cups water
2 cups small sago (sabudana)
1 cup sugar
1 tsp vanilla essence or rose essence
Little red colour
Freshly grated flesh of ½ a coconut
Little salt
Method:
Put the water into a heavy based pot and boil it,
Wash the sago, drain and add it to the boiling water.
Lower the heat and stir gently until the mixture thickens.
Add in the sugar and stir until the sago pearls are transparent.
Add in the colour and essence and stir well.
Turn off the heat and keep aside.
Now mix the coconut with the salt.
When the sago is cold, take a tablespoon of the sago
And roll it in the prepared coconut.
Shake off the excess coconut and serve for tea.
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i like the name of this delight.. :noteeth: :noteeth:
Suvai the name is given thus, as even people without
a single tooth can enjoy this dessert.
Thanks. Kugan98
i figured nga kugan....intha recipe kandipa save panni vaichikaren enaku mukiyamaa :mrgreen: :mrgreen:
neenga saapitu irukeengalaa? intha sweet stickya irukungala?
thank you K :DQuote:
Originally Posted by kugan98
you get get very good uppu seedai from HSB. :slurp:
Suvai this dessert will not be sticky.
It will just slide down your throat.
We make it often for tea.
The children love it.
Thanks. Kugan
[tscii] Try this simple dish, which I tasted in India.
TOMATOES IN CURDS
300 grms ripe red tomatoes chopped into big pieces
2 onions chopped fine
3 green chillies chopped fine
1 tsp ginger chopped fine
¼ tsp tumeric powder
Salt to taste
1 tbs coriander leaves chopped
½ cup curds
1 tbs oil
½ tsp mustard seeds
½ tsp urad dal
½ tsp cumin seeds
2 dried red chillies cut into pieces
1 sprig curry leaves
Little asafetida powder
Method:
Heat oil in a wok, add in the mustard seeds and urad dal.
Let it splutter, add in the cumin seeds, dry red chillies, curry leaves
And the asafetida powder. Sauté nicely.
Now add in the chopped onions, green chillies, ginger and tumeric powder. Sauté well till the onions turn slightly brown.
Now add in the tomatoes and salt, cook for about 10 minutes.
The tomatoes must be cooked but not mushy.
Remove from the heat. Let it cool, add the curds just to cover
The tomatoes, mix nicely garnish with the cut coriander leaves.
Serve with rice.
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thank u nga kugan......will give it a try....;-)Quote:
Originally Posted by kugan98
[tscii] Hello, where have all my friends gone?
Please come back and leave your comments.
Try this pakora for evening tea.
PAKORAS
Ingredients:
1 cup gram flour (besan flour)
2 tsp rice flour
2 tbs chopped onions
1 green chillie chopped
½ tsp grated ginger
1 tsp red chillie powder
Little cumin seeds
Little tumeric powder
Little coriander leaves chopped
1 tsp baking powder
Salt to taste
Water to make batter
Oil for frying.
Method:
Mix all the ingredients for the pakoras. Add 1 tbs of hot oil.
Mix every thing nicely. Now add water slowly to make a thick batter.
Just scoop little with your fingers and drop them in the oil.
Deep fry them until they turn brown and crispy.
Remove on to a container lined with paper towel.
Fry all the batter in the same manner.
Serve with chillie sauce or mint chutney, along with steaming hot chai.
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[tscii]Here is the mint chutney or raitha to go along with the pakoras.
MINT CHUTNEY FOR PAKORAS
Ingredients:
1 ½ cups mint leaves
½ cup coriander leaves
1 inch ginger chopped fine
7 green chillies chopped fine
2 shallots chopped fine
1 tbs sugar
1 tsp vinegar
1 cup yogurt
1 tsp cumin roasted and ground
Juice of 1 lime more or less
Salt to taste
Method:
In a blender, add the mint leaves, coriander leaves, ginger,
Green chillies, shallots, and sugar. Blend well.
Remove and add vinegar, ground cumin, lime juice,
Yogurt and salt to taste. Serve with pakoras, naan breads.
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kugan nga...pakoras look very yummy & romba enNai kudikaama iruku.....looks very soft also to me kugan....is it becoz of the baking powder? will try this weekend ;-)
Suvai I am very very grateful to you for giving comments
to the recipes that I post.
Neenga illana naan oru orphan mathiri irrupen.
Thanks Suvai.
The pakoras will not be oily.
try panni parungga.
enna idhu K, periya vaarththai ellaam sollikkittu.
Hub has always been like this - for 1 person who posts, 50 read and dont post anything. :)
kugan,
U are back? heheheh.., thats awesome.... huggiessssssssssss
superspiczy
kugan & frens,
I was just wondering if anyone could post some nice MOTHAGAM and KOLLUKATTAI recipe for me please....
Superspiczy
Kugan... Will try your pakoda tomoro. Guest time.
I made venthaya kuzhambu recently and would like to share the method.
VENTHAYA / VATHAL KUZHAMBU
Dry fry 1 tbsb thuvaram paruppu and 1 tsp venthayam and grind. (fry till you get the smell of the paruppu)
In kadai pour oil, add mustard, few venthyams, green chillies slit, turmeric powder and perungayam. (Then add some manathakali vathal. This is optional. You can do just plain venthaya kuzhambu) - Add very little sambar powder - just for some flavour.
Pour tamrind juice and when it boils well, add the ground powder and salt. leave it for some time.
Use arisi mavu or cornflour for thickening if required.
Add curry leaves before you remove from stove.
Kugan / Dev - try pannittu corrections / alavu ezhudunga. Sorry - Not properly written.
Thanks NOV anna for your advice.
My new motto is" Give what you can. Do not expect anything in return" Ethu eppadi irrukku :lol:
Welcome back Superspiczy.
Here is the recipe.
STEAMED KOZHUKKATTAI
Ingredients:
1 cup pan fried broken green peas, boiled and mashed roughly.
1 cup brown sugar
cup grated coconut
2 tbs ghee
a pinch of cardamom powder
cup oil
2 cups rice flour
Method:
Fillings:
Melt the brown sugar with 2 tbs of water
Sieve for dirt. Boil again the syrup,
Add in the ghee, grated coconut, and the boiled green peas.
Cook over medium heat, stirring continuously.
Add in the cardamom powder.
It will thicken and start leaving the sides of the pan as you stir.
Remove and cool.
The Dough:
Heat 2 cups of water in a pan. When it starts bubbling,
Add the oil and the rice flour in a slow stream, stirring
Continuously. When all the water has evaporated and
The dough thickened.Remove and let it cool.
Knead the cooled dough nicely.
Grease the palm of your hand. Take a little dough
And shape it into a cup. Place enough fillings
In the middle of the cup, and shape it like a curry puff.
Do this to the rest of the dough.
Steam for about 20 minutes. Serve warm.
Note: You can even shape it like a ball, with a small
Cone on the top. It is called Modakams.
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This is how you make the cup:
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The Puranam:
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You can also do a savory puranam.
This recipe was given by my friend.
Ulutham pooranam:
1/2 cup urad dhal soaked for about an hour.
dry red chillies to taste.
salt to taste
asafoetida - a pinch.
grind all this like how u do for vadais. Steam it in the idli cooker until done. Get it to a powdery consistency. Heat oil in a pan, splutter mustard seeds and add curry leaves. Put this pooranam and stir for a minute. After it cools , u can fill it in to the modhakams and steam as usual.
Sudha do not worry, your recipe is perfect.
I will cook and post the picture.
Thanks. Kugan98
[tscii]Well I remember someone asking for black halwa recipe.
This is a Kerala special.
BLACK HALWA
Ingredients.
500 grms rice flour
400 grms finely grated jaggery
2 litres coconut milk from 2 coconuts
1 tsp cardamon powder
50 grms chopped cashew nut
50 grms melted ghee
a big pinch of salt
Method:
Mix the flour, milk and jaggery.
Dissolve the jaggery and pass through a muslin or a strainer.
Put the mixture in a big wok,with cardamond powder, chopped nuts,
Salt, and cook on a slow fire, stirring all the time, till the mixture turns thick.
( The fire has to be slow to allow the flour to be cooked )
Add the ghee and continue cooking, till the mixture leaves the sides of the wok.
A small portain of halwa rolled between the thumb and forefingers forms a non-sticky ba#ll.
Put in a well- greased tray, level the surface, set aside to turn cold.
Cut into small squares when cold.
It’s hard work, but the end result will be sweet.
The Black Halwa:
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Dear kugan,
Mind if I post few things known to me (taught by my mother in law / mother /family)
1. Apart from coconut poornam, we can make mothakams out of urad dhal (ulutham puranam) also til seeds i.e. eLLu pooraNam.
2. In case u have lots of urad pooraNam after making desired kozhukattais, (Remaining puranam urad dhal i.e. uLutham pooranam) can be mixed with un used rice kozhukattai batter, rolled into small balls (like cheedai) and steamed. Then season lil mustard, hing curry leaves and corriander and add the steamed balls and roast it light brown. It should be served hot and is called "neer seedai" tastes very wonderful.
3. Ulutham pooraNam can also be made with green chillies (finely chopped) for variations. Season this poorNam with mustard, hing and a spoon of fresh coconut (optional ) . Add finely chopped curry/coriander leaves ( for variation )
4. mothakams wont turn out very tasty unless the dough is smooth and soft and without lumps. Easier way to make this dough would be to "SOAK RICE" and wet grind it to fine paste (dosa batter) . Later heat the kadai, pour this wet dough and keep stirring until it leaves sides and rolls up like chappathi dough.
5. Do not use any oil. In traditional cooking modhakam is done only with 'til oil' for that extra flavour. (also use only til oil for smearing )
6. For getting a perfect modhaka shape make a deep cup, so that poorNam fits in perfectly and like mentioned a small cone can be turned out at the top to make it look like a nice mothakam.
You are most welcome Maam.
thanks for your kind tips.
Your contribution is very much aprecitated.
Thanks again maam.
Kugan98
geethaiyila krishna bagwan sonnadhu :DQuote:
Originally Posted by kugan98
Dear Kugan
Welcome back! We all missed you. I tried your Pakoras and mint chutney. Awesome. I was tempted by the pictures and tried as soon as I saw them. It is worth it. Thank you.
I agree with Nov. I am also one of those guilty parties. So sorry. I always read from my work but I can only post from my home since I joined from home.
Hi Dev, Is it possible to add two email addresses to one account? Please let me know.
Regards
Shanthy
:shock:Quote:
Originally Posted by Shanthy
you can post from ANYWHERE in the world.
Just key in your username and password correctly.
Hi Nov
Thank you for your quick response. I tried from work few times but couldn't connect, not sure our firewall is blocking the posting or not. But I am able to read the posts. Now that I know it is not the email address causing it, I will try again.
Regards
Shanthy :confused2:
Hi Kugan nga!!!
U surely r not alone....we are all very much around....paarunga neenga vanthiteenga thaaney....there will be more requests & recipes ;-) so no more saying u r alone...sareengala! ;-)
sudha india....will surely try out yr recipe nga:-)
SP.....thank u for all the wonderful tips & recipes given so generously by yr ma & ma (in law) & family......will surely try them out nga..:-)
nov ngov......nalama.:-)
Thanks for the black halwa kugan :-)
kunga it was me who asked for Black Halwa Recipe.....:-) thank u :-)
Hi hi hi... :redjump:
I will post Murungakkaaai Porichakuzhambu receipe in another 2 days... Am also planning to make herb adai next week... try pannina odane will upload my recipe with the photos... :D
Am reading all ur recipes K :D sorry for not posting... :P
Shanthy , thanks a lot for your feedback.
I am very very happy that you liked the recipe.
Normally feedbacks encourages others to try out the recipes.
Its also a booster to the contributor to give more recipes.
Thanks Shanthy. Take care , Kugan98
Suvai, thanks again for encouraging me.
You are so sweet. Thanks for the comments.
Oh! it is you who wanted the black halwa.?
In a few days I will be making the Tirunelveli halwa.
I will post the recipe also.
If I am not mistaken you asked for kaara boonthi also.
No problem Suvai, anything for you.
(my waistline is getting bigger with all the goodies :lol: )
Take care Suvai, Kugan98
Madhu, eagerly waiting for your recipe.
Thanks in advance.
Kugan98.
Try this simple dish for a change.
I liked it when I tried in my relative's house.
VEGETARIAN OMELETTE
Ingredients:
4 slices of bread soaked in water
2 cups gram flour
1 big onion chopped fine
2 green chillies chopped fine
1 tomato remove the seeds on the skin chopped fine
1 tsp red chillie powder
Little coriander leaves chopped fine
Little tumeric powder
Salt to taste.
Method:
Squeeze out the water from the soaked bread.
Mash them well with your hands.
Now mix all the ingredients along with the mashed bread
Into a container. Add water slowly and make it into a medium
Batter without any lumps. ( like dosa batter)
Now heat a non stick pan , spread little oil to coat the pan.
Pour about 2 ladles of batter on to the pan.
Spread the batter slowly to form a round small dosai.
Keep the flame in medium, when the under side is cooked,
Flip it over and cook the other side.
Serve it warm with hot chutney or as side dish for your rice.
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[tscii] I was very happy to find this garlic less rasam.
GARLICLESS RASAM
Ingredients:
To Roast and powder:
3 dry red chillies
2 tsp cumin seeds
½ tsp fenugreek seeds
1 tsp black pepper
1 tbs coriander seeds
2 tbs channa dal
1 lemon size tamarind
1 tomato chopped fine
¼ tsp tumeric powder
Little asafoetida
½ tsp mustard seeds
1 sprig curry leaves
Little coriander leaves chopped
1 tsp oil
Salt as needed
Method:
Roast all the ingredients and grind into fine powder
Soak the tamarind in 6 cups of water. Squeeze for juice.
Heat oil in a pot, add in the mustard seeds, asafetida and curry leaves.
Now add in the chopped tomatoes, tumeric powder and fry
Till mushy.
Add in the ground rasam powder and fry for about 3 minutes.
Now add in the tamarind water and salt.
Let it come to a slow boil, add in the coriander leaves.
When you see bubbles starting to arise, switch off the stove.
Serve it as soup or with rice.
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Kugan, do u have the recipe for the orange coloured halwa tht's very famous in kerala... it'll be kinda transparent & I guess they use cconut oil to make it... not sure...
Thank u kugan nga!!
onga waist line mattum thaana????naanum apadithaan....;-)
kugan...naan ketkalai nga kara bhoondi recipe...
mudinja....vendhaya keerai recipes podunga kugan & friends...thanks in advance.
:-)
s
Quote:
Originally Posted by NOV
ennaku therinji namma thalaivar Rajini kuda solirukar indha dialogue.. i mean ethu epadi iruku :P
Wowieee thread sema celebration mood le iruku ..kugan ka welcome back :)
I dedicate this song to everyone in our kugan family
http://www.youtube.com/watch?v=LYLbB...eature=related