P.S Tamby, thanks for your nice words.
Glad you liked the tofu recipe.
Kugan98
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P.S Tamby, thanks for your nice words.
Glad you liked the tofu recipe.
Kugan98
My dear friends, here I am posting the pizza recipe again. Enjoy. Kugan98
VEGETARIAN PIZZA
Ingredients:
PIZZA DOUGH
150 grms high protein flour
130 grms plain flour
½ tsp sugar
½ tsp salt
3 grms dry yeast
15ml olive oil
160 ml lukewarm water
PIZZA SAUCE
1 onion chopped
1 ½ tbs olive oil
6 large red tomatoes chopped fine
3 pips garlic chopped
15 fresh mint leaves chopped
2 tbs coriander leaves chopped
1 small piece of cinnamon stick
2 cloves
3 tsp red chillie powder
¼ tsp cumin seed powder
Salt to taste
PIZZA TOPPINGS
1 capsicum cut into slices
2 green chillies cut into thin slices
1 small onion cut into thin slices
2 pineapple rings cut into cubes
1 tomato remove the seeds and cut into cubes
6 tinned button mushrooms sliced
1 cup grated mozzarella cheese
Method:
Pizza Dough:
In a mixing bowl, add the two flours, yeast, sugar and salt.
Add water and the olive oil and knead for 10 minutes,
Until the dough is smooth and elastic.
Lightly grease a bowl with the olive oil, put the dough and cover.
Set aside in a warm spot until the dough has almost doubled in volume. Divide dough into 2 equal portains.
Flatten out to form a dics. Use a rolling pin to stretch out the disc.
Use this as your base for the pizza.
PIZZA SAUCE
Heat the olive oil, add the garlic, onions, cinnamon stick, and cloves.
When the garlic browns , add in the mint leaves.
Fry for a minute, add in the tomatoes, and coriander leaves.
Fry for a second, add in the chillie and cumin powders.
Add salt and sauté well. Remove from the stove and cool.
Blend to a smooth paste.
Now spread the sauce over the pizza base.
Now add little of every thing of the toppins on the pizza.
Now sprinkle the grated mozzarella cheese on the pizza.
Bake in a oven pre heated to 400 deg., fah. Till the crust is crisp
And the cheese melts. Serve hot.
Note; I made thin pizza base, you can make it thick if you like.
You can use shop bought pizza sauce if you find it diffcult to make
This sauce. Nothing like home made sauce.
The Ingredients For Topping:
http://farm6.static.flickr.com/5295/...8ba881e6_z.jpg
Small Pizza:
http://farm6.static.flickr.com/5094/...7f1246529a.jpg
Large Pizza For Guests:
http://farm6.static.flickr.com/5171/...30bb2721_z.jpg
kuganka,great!u have posted the pizza recipe.
Thanks a ton for it kuganka.
Well said suvaika,Quote:
Originally Posted by suvai
ingaiyum adhe kathai thaan,eppa ellam ,previous threads-a recipe kaga open pannuveno,appo ellam i used to spend a few minutes by reading the thread ,apart frm the recipe.
I used to think a lot of kuganka's dedicated work and in each and every post i used to see kugan-ka's enthusiasm towards cooking.
then suvaika unga posts,ethanai thadavai padithalum puthusa padikara mathri oru energy plus happiness kidaikum.U r great suvaika :)
Well said Aarthii, Suvai is like tonic to us.
She really makes the thread kala kalappu.
Thanks, Kugan98
NOTE: The frogs are really making my head go round.:roll:
Any solution NOV anneh?
How about trying this pineapple cake.
Dev, you can add apple pieces:-D
Thanks, Kugan98
EGGLESS PINEAPPLE CAKE
Ingredients:
1 cup finely chopped pineapples (I used tinned)
1 tsp pineapple essence
2 cups all purpose flour
2 tsp baking powder
¾ cup fine sugar
½ cup butter
¾ cup milk
A pinch of cardamom powder
A pinch of salt.
Method:
Preheat oven for 200 degrees C for about 10 minutes.
Grease a small pan and line with paper.
Sieve the flour, baking powder, cardamom powder and salt.
Wish together the butter and sugar in a bowl till creamy.
Add milk little by little and wish again.
Add little flour if the mixture curdles.
Now add in the flour and fold slowly.
Lastly add in the pineapple slices and the essence.
Fold well. Pour the batter into the container.
Bake for about 30 to 40 minutes, or till a cake tester comes out clean.
Remove and cool. Serve.
http://farm6.static.flickr.com/5056/...6fc136013e.jpg
hello nga kugan...........that "cap" was long overdue ;-) Glad u accepted it on behalf of all the active & silient members on this thread...
athennaanga frogs??? i dont see or hear any..(no teeth icon pottukongo)
acho aarthi....sorry to say i have no writing skills...etho thonarathai type pannidaren intha kugan's thread la avolo thaan...................anyways....hope yr little one likes the pizza.
amaaam kugan ngo..."cap" pottukitu cake bake paneengala??? :noteeth:
dev/selvi/nm/sudha/madhu/aarthi/ss/suja/lakme/gulab/rose/ ipadi ellaar kaileyum...oru thattu oru karandi koduthu clap ku bathilaa thattara satham ketkuthungala??? :noteeth:...dont worry...naan conducting the satham to be harmonious.....:noteeth:
i will try the cake kugan nga....:-)
suvai,
wow what a great energy u give to everyone by ur writings. yea it is like boost for us.
suvai i also searched for tiffon sambar which i posted loooooooooooong back. but failed. i write again this weekend.
selvi
kugan,
pizza tempting, next week let me try. kids likes it very much.
selvi
K, super recipes post apnni irukeenga... but pics paarthu drool panna vidama indha frogs vandhu imsai kodukudhunga...:twisted::bangcomp: let me take the issue to the admin...
Selviem, naan kandu pidichiteneh:pink::pink:
Of course with lot of neck pain:-D
Here is the recipe.
Tiffon Sambar powder
---------------------
Kadalai paruppu - 1 cup
dry coriander seeds - 1 cup
Methi seeds - 1/4 cup
Dry red chilly - 25
In a pan put 2 tblsp of oil , in the slow fire fry the red chilly nicely. remove it and keep in a plate. Then in the same pan fry rest of the ingredients one by one nicely , remove it and let it comes to room temperature. Then grind coarsely in the mixier and store it in a air tight container to retain the freshness of the powder.
Preparation of pasiparru/toor dhal sambar for tiffon items:
-----------------------------------------------------------
Pasiparuppu / Toor dhal - 1 cup soak in water for an hour so that it can be cooked very easily in the pressure cooker.
While cooking the dhal, just add a drop of castor oil and 1/4 tsp of turmeric powder, this helps to cook the dhal very soft and it will not come out of the cooker.
In a kadai put 1 tblsp of oil then add kaduku, urad dhal, one red chilly, hing . once the kaduku pops up add sambar onions 10 to 15 (slit lengthwise), curry leaves- a few, one green chilly (slit lengthwise) fry for 2 to 3 minutes.
Now add the vegetables carrot - 1 medium size (finely chopped),brinjals -2 (finely chopped), fry for 4 minutes. Then add tomato - 1 big size (chopped coarsely), fry for 2 minutes. Now add the dhal water to this cover and cook for 5 minutes. Once the vegetables are cooked add the tamarind extract from gooseberry size of tamarind. Let it boil for a while, then add the required salt, turmeric powder. once it comes to boil, now add the cooked dhal, sambar powder 2 tsp. Check for the taste, if u need more of sambar powder then u can add another 1/2 tsp. Allow it to boil for 5 minutes, add some fresh coriander leaves, then the sambar is ready. This goes with pongal,idli,dosa, idiyappam, vada, uppuma , wheat dosa, ragi dosa, kambu dosa etc.
For rava dosa we used to make toor dhal sambar, for that slight variation is there. when we cook toor dhal, just add 1/2 cup of chopped yellow pumkin without skin. Then follow the above procedure, finally we have add 1tsp of jaggery. Then we get perfect hotel sambar taste.
Optional: If we like garlic smell, then we add 2 garlic cloves crushed , when we r doing tadka for sambar.
Also if we dont have carrot and brinjal, we can use finely chopped potatoes.
Suvai, thanks again for you nice post.
The cap is sitting in my hall. Thanks.
Suvai, once I off the pc, all the pictures will disappear.
So I will have to log on to Imageshack, with my name and password.
All the pictures will be back in the places.
Now I see that even others cannot see the picture:idontgetit:
I do not know where is the mistake:confused2:
Thanks for your nice pm. You are a gem.
I owe a lot to you Suvai. Thanks and take care, Kugan98
Thanks Selviem for your nice post.
When I was in India my niece made a mixed vege dosai.
This is how she makes her little ones to eat the vege.
It tasted nice, I will soon post the recipe. Thanks, Kugan98
Dev, thanks for your nice post.
You are our spokesman. Please resolve the frog matter soon.:ty:
What curry did you all make for the roti jala?
Dev, normally they will roll up the roti jala, like this for parties.
Served with chicken curry.
The Rolled Roti Jala:
Thanks to the net.
http://farm6.static.flickr.com/5051/...cf207ed0f1.jpg
Kugan ka
Next week is Shivarathri, are you doing mass cooking again?
Kugan, My guess is... mark the images as private... that might make it viewable even if you logged out... Just try this and if it doesn't work, we'll ask RR...Quote:
Originally Posted by kugan98
K, I can only see a frog again...:(Quote:
Originally Posted by kugan98
Since we don't cook meat at home, I made egg curry using sakthi chicken masala pwd... and for the vegetarians, it was mushroom curry...
P.S Tamby, no mass cooking for me.
Taking rest. Thanks Kugan98
Dev, there is no place which says mark private. Naaneh or :ashamed:
who does not know much about all these things.
Hope everything will sort out soon. Thanks, Kugan98
Dev
Ungaluku intha thavala tholla thaanga mudiyalapOla :lol:
aamam shivji... edhavadhu oru nalla vazhi kaatungalen indha frogai thurathuradhukku...
K, U'll see mark as public on the right hand side in imageshack...I think under 'actions'...Quote:
Originally Posted by kugan98
Sorry, Dev, I cannot see the mark on the right hand side.
I hope NOV anneh will look into this matter.
Thanks, Kugan98
Dev, actually I have no mood to post with this frog.
What to do. Kugan98
MIXED VEGETABLE RAGI DOSAI
Ingredients:
1 cup raw rice
½ cup urad dal
½ cup ragi flour
Salt
Little oil
50 grms carrot grated
100 grm cucumber grated and squeezed
50 grms cabbage very finely sliced
1 medium onion very finely cut
Method:
Soak the rice and the urad dal for about 5 hours.
Grind to a smooth batter. Mix salt and the ragi flour.
The consistency should be like dosai flour.
Keep it over night to ferment, or ferment for about 8 hours.
After the flour has fermented, add in all the vegetables.
Heat a dosai kal and make dosais.
The dosai will not be very thin, a little like oothappam.
Serve with nice chutney.
NOTE: You can add any veges of your choice.
See that they are very finely cut.
I simply sprinkled some veges on top:-D
http://farm6.static.flickr.com/5218/...fedb39d0_z.jpg
Hi K, made corriander chicken today for lunch .. super super ! thanks for the recipe.
Again, I can see only the frog picture :(
Hello Makkalae,
Long time. K how are you doing. Thanks for the recipes. Just finished making some boondhi ladoos for my friend. Could only make no tasting!! Sugar kidayathu ennakku. K and friends a small help. Kindly post all your tips to make soft chappathis. Tried out on Wed, they all came out like varatti. Don't know what I am doing wrong. Have been asked to stay away from white rice. Tired of eating Godhumai rice and dosai. So, please post your tips. Could never make good soft chappathis!
Suja
Suja, I'll tell u how I make chapathis... just give it a try... I use reliance brand flour. U have to try diff brands and see which gives softer chapathis.
Take req qty of wheat flour in a big shallow bowl. Add a spn of ghee/oil, salt. rub well into the flour.
Now add water(approx 60% of flour) and mix it using a spoon. Once it starts coming together, use ur hands to knead the dough. Another trick is to add enough water at the start itself and not midway. Thanni jaasthi aagitaal, u can always add more flour. That's easier than adding water to tight dough. The dough should not be hard as a rock. it shouldn't crack when u try making a ball or roll. it should me smooth but not sticky. It should be easy to knead and not take all ur muscle power to knead.
Once well kneaded, let it sit for 10-15 mins. knead for a min again and then roll into thin circles.not paper thin though.
Heat a tawa to almost smoking point. flame should be medium high.
1.Place the chapathi on the tawa and turn over in say 5 secs.
2.Now let the other side cook until u start seeing nice bubbles.
3.now turn over again.Keep pressing the sides so they cook well. once the underside is cooked, take off flame.
4. keep it in a closed container.
As u become more comfortable, u can do step 3 on direct flame . This way the chapathi will puff up like a baloon and stay soft for long. use thongs to remove the chapathi from flame.
Whaterver method u use, remember to add enough water to make the dough and to cook the chapathi on med-high flame. If u cook on low flame(like how we cook roast), U'll only get a flying disc as more moisture will evaporate n the chapathi will become dry!!!... chapathi cooks in almost the same time as uthappams cook... it needn't be cooked for as long as we cook crispy dosai/roast...The trick is to cook it quickly so that u don't lose much moisture from the chapathi....only then chapathis will be soft. But if u cook on very high flame, the chapathi will be rough to touch.
For a good demo, just watch any of the roti/paratha/chapathi video by Mrs.Manjula on youtube... or on Manjulaskitchen.com
:( will take it to RR aswell....Quote:
Originally Posted by kugan98
K, here is RR's reply to the frog issue...
Quote:
Originally Posted by RR
Thanks Dev. Will try out your method, and also watch the you tube video. Should I use warm or hot water to knead the dough?
Suja
Suja,you can use warm water if u wish to... but not a must...I use room temp water as I use a food processor to knead the dough...
http://www.youtube.com/watch?v=jD4o_Lmy6bU
http://www.youtube.com/watch?v=vwtel...eature=related
Some add baking soda/baking pwd to make soft chapathis... but it kills the nutrients in the food...
U can see in the first video, she kneads the dough easily as she adds enough water at the beginning itself.
In the 2nd video, she adds lil by lil and u can see how hard it is for her to knead...
But anyway both will yield sof chapathis,....it's just the time it takes and muscle power needed...
sorry testing
WOOW d kevar thosai isso temptin.....hungryyyyy
K, ragi dosai looks super!!!... I see that U've posted the pic from flicker... pls do the same for the other pics... Pics illadha recipes nalla illai...;)
Sorry friends, I was very upset with the frog.
Had no mood to post recipes.
Suja, sorry ma, I am glad Dev gave you the tips.
Its the same as she has said. Follow it and see.
Lathzs thanks for the nice compliments.
My son Ruben, took the trouble to find out how to upload on flicker.
As you all know I am a tube light in this matter.
I have to thank him for this.
I cannot be doing for all the threads. I will try my best for this thread.
Thanks Dev, for all the trouble you took.
Take care, Kugan.
My niece did this chutney for the ragi dosai.
It had a different taste. Try it. Kugan98
TOMATO AND PEANUT CHUTNEY
Ingredients:
4 tbs groundnuts dry roasted (powdered)
4 ripe red tomatoes chopped
To Roast And Powder Coarsely:
1 tsp oil
1 tbs urad dal
¼ tsp mustard seeds
5 dry red chillies cut into pieces
1 pinch of asafoetida powder
¼ tsp tamarind paste
Salt to taste
A pinch of sugar
1 tbs oil
Method:
Dry roast the peanuts and powder them. Keep aside.
Heat 1 tsp oil and fry all the ingredients, grind coarsely.
Keep aside.
Heat the 1 tbs oil, add in the chopped tomatoes
and cook them in their own juice.
Cook till the tomatoes are well cooked and mushy.
Add in the ground spices, peanut powder,
salt and sugar. Mix well and see that all are combined well.
As the tomatoes are well mashed we do not need to grind
the mixture.
If you like you can, season with little mustard seeds, dry chillies and curry leaves.
http://farm6.static.flickr.com/5139/...41033863_z.jpg
That's a nice twist to the usual tomato chutney...will try it...:)
K, I had the oppor to taste something called naatu kozhi fry in a restau here... It had a diff kind of masala added to it... not too masalas(I guess no patta,krambu n stuffs)... it was not deep fried...just cooked well till the flesh falls off from the bones and let to crispen a bit(kind of brownish here and there)... Do u have any recipe similar to this K?... there was no onion-tomato added to it... something very simple but the secret was in the masala powder...
K, a big thanks to Ruben on our behalf... :)
Dev, thanks for your nice post.
Dev, I called my aunt she said normally nattu kozhi will be a bit tough.
So what the resturants do is that they will boil the chicken with spices.
remove the stock for naatu kozhi rasam.Then the meat is stir fried with little spices.
She can be wrong I do not know.
She said she will e-mail me the recipe for the naatu kozhi fry soon.
Take care, Kugan98