K, take care :(
nalla rest edunga... u will be alright soon... :D
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K, take care :(
nalla rest edunga... u will be alright soon... :D
Kugan,
please do take care. we all will pray to god for ur speedy recovery, donot worry about the thread. we will keep the thread moving. Ur health is main.
Plz................. take care.
selvi
Dear Kugan,
I pray for your speedy recovery. Ellaam valla antha Court Pillaiyaar kiteyum Murugaperumaan kiteyum...neenga seekiram gunamadaiya vendikaren.
We all totally understand.....so firsttttt onga health paarthukonga....sareengala!
:shock:Quote:
Originally Posted by suvai
how do you know this? :D
Court Pillaiyaar.........worlddddd famous ngo nov!! ;-)
seriously?Quote:
Originally Posted by suvai
enga irukkunu theriyumaa? :think:
Kugan, take care of ur health... until u recover fully, v all can wait...get well soon...:)
Dear Kugan
Sorry to hear about your illness. Good rest and relaxation will boost you up in no time. Get well soon.
Regards
Shanthy
hi kugan/dev..nga's........i tried the brinjal & peanut curry.......it came out well.....dev neenga sonna maathri bhartha taste.......very interesting combination.....:-)
shanthy....onga cutlet try pannitu solaren....thanks for it nga
kugan nga..... May every day find you feeling better!..........we are all thinking of u....:-)
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From all of us to K!
courtesy of suvai :P
Dear Friends, first Kugan would like to thank each and everyone from the bottom of his heart. :notworthy:
I am ever grateful for all your prayers, good wishes and nice words.
Without which Kugan would not have got better so soon.
I will not keep you all in the dark.
I went for a surgery and after coming home, turned septic
and I suffered lot of unberable pain.
I had to go back for an repair, I am getting better now.
I could not even sit as the operation was in a delicate place.
I lost my appitite, I became more sick, and lost lot of weight.
I could not read ,watch T.V or anything.
I am so much better now, many aunties came and cooked for me to make me healthy.
My maid some how has noted some of the recipes for me.
Hope to come bouncing back with much more recipes.
Thanks everyone, thousands thanks .
Love Kugan98
Kugan, take good care... our prayers r always with you... :)
Potato masala:
Cut 1 large potato or few baby potatoes into quarters.
Chop 1 large tomato
cut 1 onion lengthwise.
chop 2 garlic
heat oil in a pan. Add a tsp of sombu(fennel seeds). add the onions,garlic & saute till transparent. add chilly pwd, 1/4 tsp garam masala & fry briefly. add the tomatoes & saute till pulpy. add the potatoes, salt- mix well. Add water & cook covered till done & dry. Best served with curd rice.
Dont worry K, this is only a temporary phase. You will come out stronger! :thumbsup:
kugan take care. Eat healthy. our prayers are always there with u.
selvi
Dev, thank you very much for your prayers.
Dev, thank you too for your nice potato recipe.
Take care. Kugan98
NOV anneh thanks again for your kind assuring words.
Take care, Kugan98
Selviem, thanks for your prayers.
How is everything at home.
Hope you all have recovered.
Take care, kugan98
[tscii]
My cousin who came to visit me from India , brought
some sev. She made this falooda.
FALOODA
Ingredients:
2 tbs of sabja seeds
1 ½ cups of boiled cold milk
4 tbs of rose syrup
4 tbs of falooda sev
2 scoops of vanilla ice cream
Little ice shavings
Method:
Soak the sabja seeds in a bowl with enough water.
The seeds will swell up in about an hour.
Break the sev noodles into small pieces.
Boil it in water till it is cooked. (do not over cook till soft)
Pour it into a strainer and wash in running water.
This stops the process of sev being over cooked
Beat the cold milk until it is frothy
Now take a tall glass, add 2 tbs of the rose syrup.
Now gently spoon in half of the noodles.
Slowly add in 1 tbs of the swollen sabja seeds.
Pour in slowly ¾ cups of the frothy cold milk.
Add in little of the ice shavings.
Lastly top with 1 scoop of the vanilla ice cream.
Serve with a long spoon. Enjoy the cool falooda
Note: The above measurement is enough for 2 tall glasses.
First half of the layer
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The final layer:
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Kugan,
It so nice to hear from u ... glad that u are recovering... Please dont start cooking and stress urself. Take ample of rest. Wait till u recover then u can get back to ur usual self.
We all have to thank "Kanthan" for blessing u with a speedy recovery.
Avan iruka bayam yaen? Hugs
Superspiczy
Kugan, nice to see ur receipe. Howz ur health. please do take care. thanx a lot for giving the falooda receipe. i was searching for it. falooda sev is different from the normal one, or can we use the thicker variety of sev for this. Also my friend told me that we can use some dry fruits too.
we recovered and all r doing well.
selvi
kunga ngaaaaa :-) so happy to see your post....:-)
Hope u r slowly but steadily recovering....
Thank u for the lovely falooda recipe.... special falooda sev nu kidaikuthaa?
dev nga...nalla irukeengala? will surely try out yr potato recipe....:-)
Superspiczy thanks for your kind words.
I am really indebted to all my dear friends.
All your wishes and kind words are like booster to me.
Thanks again Superspiczy.
Dear Selviem , thanks for your compliments, and wishes.
Selviem, actually the falooda sev is nothing but thin vermicelli.
With the remainder sev, I made vermicelli upma.
It seems in India you ask for thin sev, thats it.
Selviem you can top the falooda with roasted broken nuts.
You can even add small dry fruits.
In Malaysia we have something called "cendol"
We use brown sugar syrup,
top up with our own method of making flour sev,
warmed cold coconut milk, and lots of ice shavings.
This is the basic, nowadays they add lots of trimmings on top.
such as steamed sticky rice (pulut) boiled red beans and so on.
I will show you the method to make the Malaysian sev.
You can use this to make falooda too.
Our sev, will be green in colour.
You can make it white for falooda.
Take care, Kugan98
SEV UPMA:
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Suvai, thanks for everything, and all your kind pms.
They were like tonic to me.
Thanks again Suvai. No special falooda sev.
Namma semiya thaan. Try pannungga.
Thanks, Take care. Kugan98.
MALAYSIAN CENDOL
Ingredients:
1/2 cup rice flour
1/2 cup corn flour
3 cups of water, (blend with pandan leaves to get flavour and colour.
1 tsp pandan paste or green colour
1 tsp alkaline water
1 tsp salt
Method:
Mix all the above ingredients untill well combined
Cook over low flame untill it becomes thick.
Prepare a container with ice cold water and ice in it.
( This helps the sev not to stick to one another)
Place a cendol sieve or a laddle like what I used.
over the container and pour the mixture over the sieve.
Press lightly with a big spoon until the mixture goes through.
They will form long strands of sev, and fall into the ice water.
Drain them and keep aside.
To serve, pour brown sugar syrup in a glass or bowl.
Add in the green coloured sev.
Add in the warmed cold coconut milk.
Top up with lots of ice shavings.
serve.
NOTE: If you are making for falooda do not add the colour or the pandan leaves.
The laddle:
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The Cendol Sev:
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kungan nga.........thanks for that clarification about semiya....i think we get that thin variety here.....will get it the next time we trot to indian stores.
kugan thank u very much for the explanation, coz my kids are waiting for the falooda, i will try this weekend and let u know.
selvi
Kugan, nice to c the thread becoming active again...thanks for the recipes...:)
Suvai, nalla irukenga... recipe try pannitu honest feedback kudunga...;) hahaha...
dev nga...iniki onga urulai kizhangu recipe thaanga....unmaiyaga amogamaaga vanthiruchi....:-) thank u nga......
so far all the recipes i have tried of Kugan & mrs mano....have all turned out fabulously well...
Suvai, glad u liked the potato recipe...:D unmayaagave ungalukku rombe dhairiyam thaanunga... naan kudukira recipe ellam kuda try pannureenga paarunga!!!...;) :lol:
SUVAI, DEV and SELVIEM, thanks for your kind words.
Try the falooda and give us the feed back.
Dear friends, I opened todays newspaper, the Star.
I was really surprised to see the cendol on the foodies
coulmun. I am posting the picture from the paper.
This is how cendol is served in a bowl.
Thanks ,STAR paper for the picture.
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[tscii]Well todays lunch was vegetarian nasi lemak.
This is a famous dish in Malaysia.
Here it is cooked as an non-vegetarian dish.
Mine is a vegetarian version.
VEGETARIAN NASI LEMAK (rice in coconut milk)
Ingredients
• 300g long grain rice
• 2 shallots
• 2 slices ginger
• 1/8 tsp fenugreek seeds ( halba )
• 1 tsp salt
• 375-400ml coconut milk (from 1/2 a grated coconut)
• 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.
Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.
Today the recipe is only for the rice.
Tomorrow I will post how to make the sambal.
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wow kugan, nice picture.
ahaaa....kugan nga.....the pic looks very tempting....side la cucumber/keerai/peanuts?/& what is that red chutney like stuff?
side dish recipes um mudinthaal podunga plz....
rice mela enna pottu irukeenga...looks like potato wedges...:-)
I am not sure if we get pandan leaves & that too knotted....asian market la search pannaren.
why is that i have a feeling this dish will not be the same without the leaves....
r u feeling better than before nga kugan?
Quote:
Originally Posted by dev
ennaa apadi soliteenga....i bet u r a good cook! ;-)
everyone will become good cooks with such awesome recipes here on the forum ;-)
kugan nga.....oru nalla authentic mysore rasam recipe plz ;-)..
Thanks Selviem and Suvai.
You can cook the rice without the leaves.
Only the nice aroma will not be there.
It does not matter if you do not have the stir fried
water convolvulus.
The basic is the rice, fried peanuts, sambal and cucumber.
As for non-vegetarians, they have boiled egg, fried anchovies, and little anchovies and prawn paste in their sambal.
try the vegetarian version it is good.
[tscii] Oh dear, my picture looks a bit dark.
O.K in the plate I have coconut rice
Fried potato wedges
Sliced cucumbers
Deep fried peanuts,
Stir fried water convolvulus,
And big onion sambal.
ONION SAMBAL
Ingredients:
3 big red onions sliced into rings
2 pips garlic smashed
1 small tomato
4 shallots
15 dry chillies soaked
3 tbs tamarind paste in a cup of water
Salt and sugar to taste
2 tbs oil
Method:
Blend the soaked chillies, shallots and the tomato.
Heat oil in a wok, add in the smashed garlic.
Sauté till nice aroma comes, add in the ground chillie paste.
Sauté well till oil rises to top, add in the tamarind juice.
Also add in the big onion rings. Add salt and sugar.
Cook stirring occasionally until the gravy thickens.
Remove and serve with steaming hot nasi lemak.
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gm kugan nga:-)
then will surely try the coconut rice...what is water convolvulus? is it "watercress"?
i like the onion sambal recipe..wht is sambal chutneya?
Thanks Suvai, in Malaysia it is called sambal.
You c an call it chutney too.
It has a sweet and sour taste, goes well with dosai and idli too.
I have posted the picture of the vege.
It is supposed to have lot of iron contents, also cheap.
You can do without it also.
Your mysore rasam coming soon.
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