K, made the ellu urundai 2 n the kid loved it...I used black ellu and also some roasted coconut...Thanks a lot for the recipe...:)
Printable View
K, made the ellu urundai 2 n the kid loved it...I used black ellu and also some roasted coconut...Thanks a lot for the recipe...:)
Thanks Ramrish and Selvieam...:)
Dear Dev, glad that you enjoyed your birthday gifts.Quote:
Originally Posted by dev
We have lot in similarities, I am too crazy about hand bags.
I have a huge collection:-D
Thanks and take care.
Glad that your little one liked the ellu urundai.
Without adding coconut is the authentic version of making the ellu urundai.
Kugan
Thanks Madhu Sree for your nice post.Quote:
Originally Posted by Madhu Sree
Please post your version of veggie pulao and mutter panner.
I will try it out, then I can parcel little to both my anneh's.
Paavam tell them too taste it a bit.
Thanks and take care, Kugan
Thanks Ramrish for your nice post.Quote:
Originally Posted by Ramrish
No golu, but will have prayers for the 9 days.
Kindly post your version of mysore pak and carrot halwa.
microwave would be much easier. Thanks Kugan
Quote:
Originally Posted by selvieam
Dear Selviem, very happy that the ellu urundai came out nice.
Hope your kids enjoyed them.
Let me give you a special besan laddu recipe for the festival.
BESAN LADDU
Ingredients:
Ingredients:
2 cups besan flour
1 1/4 cup powdered sugar or caster sugar
5 tbs ghee melted
3 cashew nuts chopped
3 almonds chopped
5 raisins cut into halves
1/4 tsp cardamom powder
METHOD:
Sieve besan flour to remove any lumps.
Keep powdered sugar ready.
Heat 1 tbsp ghee in a fry pan.
Roast cashew, almond and raisins to golden.
Remove and keep it aside.
Now add besan flour and stir well.
Keep flame low and stir constantly till , it releases nice appetizing aroma.
Add powdered sugar, cardamom pwd and roasted nuts.
Mix thoroughly.
Remove from flame.
Sprinkle the remaining ghee and combine.
Allow the besan mixture to cool down little, so that it is comfortably warm to make balls.
Form small Ladoos of the besan mixture.
http://farm9.staticflickr.com/8453/8...a053d8b506.jpg
Dear Gulabjamun, I too laughed out after reading your post.Quote:
Originally Posted by gulabjamun
Please do not ask for singam potatoes:shaking::shaking:
Thanks Gulabjamun that you liked the puli potatoes.
Though it looks like normal potato varuval, the taste is super.
Thanks again for your nice feed back.
Gulabjamun I saw your pm with the recipe.
I will try it out today and post it for you.
Thanks and take care, Kugan
Delete
KUGAN'S KITCHEN WISHES EVERY ONE A VERY HAPPY NAVARATHIRI
This Navratri light the lamp of happiness, prosperity and knowledge, Happy
Navratri!
http://farm9.staticflickr.com/8335/8...e442d011d8.jpg
Hello Kugan akka,
I made your banana walnut muffin... It came out great!! Best part - sooooo easy to make unlike other pastries... Another best part - eggless... Yummy..
thanks for the super easy and tasty muffin!
Regards,
priyasri
oh,tht's great...:) I now limit buying handbags as I find moving things from one handbag to the other to be a huge task.. I usually have so many sundry stuffs other than my purse in the handbag....;)my husband calls it the junk yard but who cares... I like my handbags that way...:lol:Quote:
Originally Posted by kugan98
In London we call it "Junk Bag" :lol2: :yessir:Quote:
Originally Posted by dev
Dear Priya, thanks for your nice post.Quote:
Originally Posted by priyasri
Glad that you liked the muffin.
Priya, my whole family became vegetarians 4 years ago.
So now all my recipes are vegetarians. I will post if any one requests for non-vege recipes.
Thanks and take care, Kugan
Thanks Dev for your post.Quote:
Originally Posted by dev
I used to match my handbag and shoes to the color of my clothes that I wear.
Now getting old and lazy to change the contents as you say.
Still I have separate handbags for hospital, evening functions and so on.
Latest craze is Louis Vuitton:-D
Kugan
https://encrypted-tbn0.gstatic.com/i...eGe7e8FlnOpSzT
Quote:
Originally Posted by PARAMASHIVAN
P.S Tamby:roll:
idhu kuganji-kkaga special ...
http://hellodollface.com/wp-content/...-Handbag-1.jpg
Dear Gulabjamun, at first I was very skeptical about the recipe that you pmed me.
After cooking I found that it was something different and tasty.
I tweaked the recipe a little to suit my taste.
Thanks to your friend, who gave you the recipe.
Thanks, Kugan
PASTA MUSHROOM MIX
Ingredients:
1 tbs oil
4 pips garlic chopped
1 sprig curry leaves
2 big onions chopped
1 big tomato chopped
1 tbs coriander powder
½ tbs chillie powder
Salt to taste
300 grms button mushroom quartered
3 tbs of macaroni, half boiled and drained
½ tbs black pepper powder
Little chopped coriander leaves
Method:
Heat oil in a wok, add in the chopped garlic and sauté till nice aroma comes.
Add in the curry leaves, onions and sauté for a minute.
Now add in the chopped tomatoes, cook till mushy.
Sprinkle little water if needed.
Add in the coriander, chillie powders and enough salt.
Cook on low heat till the raw smell goes.
Add in the quartered mushrooms, and cook for a minute.
Add in also the half boiled macaroni, stir fry well.
Lastly add in the black pepper powder.
Remove and garnish with the cut coriander leaves.
Goes well with bread dosai or rice.
http://farm9.staticflickr.com/8183/8...6a6e81e7_z.jpg
Quote:
Originally Posted by madhu
WOWEEE, Madhu aanaa, thanks, thanks.:ty::ty::ty:
I love that handbag. Thanks again.
My first Deepavali gift from my anneh.
Kugan
kuganka,dev unga listla ennaiyum serthukonga,i also go crazy towards getting handbags.
Nan half of the items entha handbagla vachen apdinkaratha maranthu poiduven.
After a long time when am searching for something else i will get the one which i searched long ago.
Not only us ,i think all the ladies have these kind of craze towards these handbags,purses,dresses,etc :)
+1 :DQuote:
Originally Posted by Aarthii
I have that craze tooo :D
Happens with me too...I once misplaced my driving license and that's when I decided to put an end to changing handbags often...Quote:
Originally Posted by Aarthii
N u r right Aarthii... most ladies are crazy abt handbags,purses,footwear etc... somehow I don't have a craze for dresses... I love other accessories like hb,footwear...
:)..........Quote:
Originally Posted by Madhu Sree
Kuganka, the pasta mushroom mix looks very tempting.
Your picture looks more yummy than that I saw in my friends house.
Let me try and see the taste difference. I am sure yours will taste better.
Thanks Kuganka for the speed service.
I've seen ppl find it hard to make a restaurant style fried rice... the secret behing the Indian restau style fried rice is the high flame that gives a smoky flavour to the rice... Since the gas burners at home are small, it can be hard to get that smoky flavour... but I find using a fat having a low smoking point helps when cooking at home... olive oil/ghee works well... Also, use an iron kadai big enough to hold the rice,vegs and also for mixing it. Also. making it in batches(small portion) helps .
Restaurant style fried rice:
Finely chopped mixed vegs(including capsicum gives a nice flavour)
Cooked rice-grains separate
salt
pepper
minced garlic
spring onions
Heat oil+ghee/olive oil in a iron kadai and add the garlic. Once fragrant, add the spring onion white-chopped and stir until translucent.
Add the veggies, 1/2 the salt n pepper and keep sauteeing on HIGH flame until u see the kadai smoking. Once u see the smoke, keep sauteing for another 2-3 mins. By then the vegs will be cooked but still crunchy.
If adding eggs,reduce the flame; push the veggies to one side; add oil in the pan again and break the egg into it and crumble the eggs. mix in the veggies once the eggs are done.
Now add the rice,spring onion greens, more salt,pepper.now increase the heat to HIGH once again and keep mixing until it starts smoking again. Keep mixing for 2 mins.
Done.
Note:
I don't add sauces in my fried rice but if u fancy, u can add soy sauce,green chilly sauce and lil vinegar. It definitely adds to the taste of the fried rice.
Thanks friends for all your nice posts.
Try out the pasta mushroom recipe Gulabjamun and give us the feed back.
Dev, thank you very much for the fried rice recipe.
You are right about the high flame in cooking.
I make slightly different, almost same like yours.
I learnt from a restaurant worker, he uses soy sauce.
I will soon post the recipe. Thanks Kugan
My dear friends, a hubber sent me a pm requesting for a simple chicken biryani.
She has said that she feels shy to ask for chicken recipe in this holy month.
She also adds that she needs it urgently to entertain her husband's boss.
Well, I do not mind posting the recipe for her, only that I cannot post a picture of my own.
Thanks and take care, Kugan
This is a very simple chicken biryani.
SIMPLE CHICKEN BIRYANI
Ingredients:
To Marinate:
500 grms chicken cut into big pieces
1 tsp ginger garlic paste
¼ tsp turmeric powder
Little salt
2 tbs ghee
2 , 1 inch cinnamon sticks
2 star anise
2 bay leaves
150 grms shallots sliced
2 tsp ginger garlic paste
25 grms coriander leaves
50 grms mint leaves
150 grms tomatoes chopped
2 tsp chillie powder
1 cup curds
500 grms marinated chicken (above )
500 grms basmathi rice soaked for 10 minutes
Salt to taste
500 grms water
Method:
Marinate the chicken for about 20 minutes.
Heat the ghee in a thick bottomed pot.
Add in the dry spices and let them crackle.
Now add in the sliced shallots and sauté well.
Add in the ginger garlic paste, add also the mint and coriander leaves.
Give a good stir, add in the chopped tomatos and cook till mushy.
Add in the chillie powder, and the curds and mix well.
Now add in the marinated chicken and give a good stir.
Let it cook for about 5 minutes.
Now add in the soaked, drained basmathi rice.
Add in enough salt, and the water, give a good stir.
Sim the flame very low , cover with a thick cover and cook till all the water is absorbed.
If using a pressure cooker, sim the flame and let it come to 2 whistles.
Off the flame and let the pressure release on its own.
Now fluff up the rice and serve with a raitha.
THANKS TO THE NET AND OWNER OF THIS PICTURE:
http://farm9.staticflickr.com/8048/8...cd3e75f8_z.jpg
Vidunga pengala thiruththa mudiyaathu.. paesi Pryojanamilla..Quote:
Originally Posted by Aarthii
K,
This week end will try Pasta Mushroom for this week end Nashta :yes:
Here is a link to few biriyani recipes...just have a look... I've tried her mushroom biriyani n it was excellent...
http://www.ramyaacooks.com/search/la...ni%20Varieties
K, do post ur version of fried rice...
ennavo neengale samaikka pora maadhiri...poi kanyava thaane nachcharipeenga senju kudukka solli...:xQuote:
Originally Posted by Thirumaran
ennamo sonnaa udanae senju thandhudura maathiri.. :evil: manasa thottu sollunga.. ennaikaachcum unga veetula viruppa pattu kaettu neenga thanthirukeengannu :huh: unga samayal paththi theriyum, avar kaetka maattaarngrathu vaera vishayam :rotfl:Quote:
Originally Posted by dev
udane seiromo illa 4 naal kalichu seiromo...eppadium naanga thaane senju tharom... adhaan matter... :evil:
Sabash Sariyana pOti :lol2:
This looks interesting... maybe for one day of navarathri?
http://sphotos-c.ak.fbcdn.net/hphoto...47123303_n.jpg
Saboodana Vadai
Ingredients:
1) Potato - 1, boiled, peeled and mashed.
2) Green Chillies - 8-10 (crushed).
3) Sago - 1 Cup.
4) Peanuts - 1/2 cup, roasted and crushed crudely.
5) Rock salt (for taste)
6) Oil (to deep fry)
Instructions:
1) Wash Sago properly and drain the surplus water. Soak it for about 3 hours.
2) Next, add all the ingredients to Sago except oil. Blend it all into a paste.
3) In the deep frying pan, heat the oil.
4) Moist your hands and make small ball shaped moulds out of the paste you have made. Slip these into the heated oil on medium flame.
5) Keep frying the balls till they turn crisp and light brown. Drain them well using a sieve ladle. Serve with badaam chutney.
http://sphotos-e.ak.fbcdn.net/hphoto...34628135_n.jpg
Peanut Curd Chutney Recipe
Ingredients:
• 1 tbsp Peanuts (crushed)
• 1 cup Fresh Curd
• 1 Stalk Curry Leaves
• 1/2 tsp Powdered Sugar
• 1 Green Chilli (finely chopped)
• 1 tbsp Coriander Leaves (finely chopped)
• 1 tsp Oil
• Salt to taste
How to make Peanut Curd Chutney:
• Beat the yogurt to make it smooth.
• Add chillis, peanut, coriander, sugar and salt.
• Heat oil in a pan and saute curry leaves.
• Add them to curds when they begin to splutter. Mix well.
• Refrigerate the mixture as per requirement.
• Serve the chutney with sabodana vadas.
NOV anneh your two recipes are super.
I have heard of sabudana vadai, but thought that they will be oily.
Peanut curd chutney looks very yummy.
Thanks NOV anneh for both the recipes.
Thanks and take care, Kugan
Dear Dev, I am posting the recipe for the fried rice.
Nothing much new, just as you have posted. So do not be disappointed.
Thanks, Kugan
RESTAURANT FRIED RICE
Ingredients:
2 tbs oil
2 pips of garlic chopped
1 tbs chopped white of the spring onion
1 to 2 tbs light soy sauce
1 cup of chopped vegetables (carrots, french beans, cabbage etc )
2 cups of cooked rice (refrigerated )
Pepper powder to taste
Salt to taste
1 tsp vinegar
1 tbs chopped green spring onion leaves
1 tsp sesame oil (optional )
Method
In a non-stick pan heat the oil.
Add in the chopped garlic, raise the heat, use your spatula and smash the garlic pieces.
This will give out a good aroma, add in the white of the spring onions.
Stir fry again well, add in the soy sauce and mix well. The pan will be smoky.
This will give the smoky smell, add in the vegetables and stir fry well.
The veges should not be over cooked, add in the cold cooked rice.
Add in the pepper powder , vinegar and salt, give ever thing a very good stir.
Now add in the onion green and the sesame oil if used.
Stir fry on high heat and remove. Garnish with cut salad leaves.
NOTES: use cooked rice that is refrigerated overnight .
This helps to prevent the rice from breaking as well as sticking together.
You can add in any veges of your choice.
http://farm9.staticflickr.com/8047/8...2080478a_z.jpg
Can you see the bird's eye chillie?
http://farm9.staticflickr.com/8467/8...f7a1637944.jpg
Dear friends, has any one made sesame rice?
My aunt mailed me the recipe, hope to make it for prayers.
Thanks and take care, Kugan
Kuganji..
sesame rice / எள்ளு சாதம் is available as prasadam in many Perumal temples on purattasi saturdays.
Its an offering to Devi on navarathri saturdays by my mom.
K, I've had ellu saadham from our college canteen during my UG days... I used to hate it as it will have a slightly bitter taste...but on days we go late to the canteen, we'll get only this ellu saadham... guess it was on the hate list of many...adhaan kadaisiya ponaalum ellu saadham irukkum... Anyway, if ur aunt gives a recipe, it should be good... so try senju paarunga... canteen cooks are mostly ok-ok cooks,.adhanaal namma avanga senjadhai saapititu mudivukku vara koodathu...