steamed egg looks interesting... I'll try it for my lil one... she is an egg lover(much to the dismay of my parents :lol: )
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steamed egg looks interesting... I'll try it for my lil one... she is an egg lover(much to the dismay of my parents :lol: )
Thanks Selviem, sure I will do the cake again and post the recipe.
Take care of your son first. I know its difficult when children
are sick. They need lot of attention.
Recipes can come later.
take care Selviem. kugan98
Yes Dev , my friend told me that it is very good for children and old people. Very easy to digest.
She felt very sorry that we became vegetarians.
I told her thats part of life.
She misses my chicken curry and iddiappam.
Take care. Kugan98
K, thanks a lot for the vazhakkai cutlet recipe... :)
Selvi, take care of the kid... hope he gets better soon & enjoys his vacation...
K, neenga vegetarian aagiteenga... naan non-veg veluthu katta aarambichitten... :lol: few days back, I made fish curry at my SIL's place...not bad I would say... I would have tried ur fish curry with ladiesfinger had I known it was fish in their house in advance... anyway, next time...:)Quote:
Originally Posted by kugan98
Aarthii, if u r looking for a potato cutlet recipe, here's my fav recipe...
Potato cutlet(makes 5 big cutlets)
cut 2 medium big potatoes into big pieces & pressure cook until just done...the potatoes should be firm but soft...heat oil...add some jeera, then chopped onions(1),1 green chilly finely chopped. fry for sometime...needn't brown...then add finely grated gin(1' piece)-gar(3 big)....
cook till raw smell diasppears...then add some chilly pwd, kitchen king masala(abt 1 small tsp for 2 medium sized potatoes), turmeric, salt.... fry for a sec until fragrant...don't burn the spices, then add the potatoes mix well...take off flame
then add corii leaves...mix well & make into cutlet shape...run 1 bread slice in the mixie & coat the cutlet with the bread crumbs
& shallow fry. Serve with tomato sauce or tamarind(sweet) chutney.
Note: If the mixture is not firm, add some bread crumbs & mix until u get a firm mixture.
If u don't have kitchen king masala, u can add garam masala instead.
Thanks Dev for the potato cutlet recipe.
Aarthii ma here you are, try it out.
Thanks. kugan98
Here is a nice spicy fried fish recipe.
If you are entertaining, you can use a whole pomfret (vavwall)
fish , or slices of Spanish mackerel (vanjaram) fish.
SPICY FRIED FISH
Ingredients:
5 pieces of scad fish (thenga parai)
Little salt
1 tbs garlic paste
1 tbs of ginger paste
1 tbs lemon juice
1 tbs of red chillie powder
100 grms besan powder
Little curds
Little salt
Little water
Oil for deep frying
Salad leaves, cucumber slices, tomato slices,
Lemon wedges
Method:
Clean the fish, removing the stomach contents, also the gills.
Leave the head and tail intact
Make two slits across the body on both sides.
Apply salt, lemon juice, ginger paste, garlic paste
and chillie powder. Marinate for about 20 minutes.
Now make a slightly watery batter of the besan flour, curds,
salt and water.
Keep the marinated fish dipped in the batter for about 15 minutes.
Now heat the oil in a wok and deep fry the fish, till golden and crisp.
Serve on a bed of salad leaves, with a lemon wedge.
Garnish with cucumber slices and tomato slices.
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K, thanks for the spicy fish fry recipe... we generally don't dip the fish in the batter... will try it next time...
Dev, we too do not dip in the batter for day to day frying fish.
This is a special fish fry with a different taste.
Its good for entertaining.
The same way evaporated milk is used in payatham parppu
payaasam for a creamy taste.. you can just cook with milk alone.
Thanks. Kugan98
Thanks Kugan... will let u know when I try it...ur presentation of the fish fry is very interesting...
kuganka,thanks for the nice explanations regarding cutlets.Really it is going to help me.will try and will let u know the feedback kuganka.Thanks a lot.
Thanks for the fish fry as well as steamed egg recipe kuganka.
Dev,thanks for the potato cutlet recipe.Am going to try it out soon.dev,i dunno none of the cutlet recipes.So really ur cutlet recipe is useful for me.Thanks dev for posting it.
slevika,Plz do take care of ur son.U can post me the recipe later.Take ur own time and post it selvika.No probs.Quote:
Originally Posted by Selviem
How is he now?Take care of him.
NOV, oru request... can u copy-paste the index of Kugan's Kitchen 1 & 2 on the first page,first post(with the permission of K) of the threads?...
Senju paarunga Aarthii... U can also add other vegs like carrot,beans,peas,corn etc... chop it & cook it in lil water n salt & cook till done. strain any remaining liquid & add to the potato mix.Quote:
Originally Posted by Aarthii
Dev, I wanted to tell Aarthii that she can add finely cut steamed veges in the potato cutlet.
Nalla neram neengale sollitingga.
Thanks. Kugan98
Aamaa athu enna with K' permission?
Naanum unggala maathirithaan.
Namma chief NOV thaan.
Avaru enna ninaikkiraro athu thaan right.
Kugan's Kitchen does not belong to me.
Its ours, every ones.
So suggest what ever you want Dev.
Thanks. Kugan98
K, neenga solradhu sari thaan..:bow: Naan en appadi sonnena in both the threads the 1st post would be urs... so unga post-a edit panna unga kitta oru vaarthai sollanumnu ninaichu sonnen... :)
[tscii]
SAGO VADAM
Ingredients:
1 cup of sago
3 green chillies
1 tbs lime juice
1 tbs rice flour
¼ tsp asafetida powder
4 cups of water
Salt to taste
Method:
Soak the sago over night.
The next day grind the sago with the green chillies
to a fine paste. Mix in the rice flour, salt , lime juice
and the asafetida powder. Stir well.
Put a thick bottomed pot on the stove.
Pour the water and let it come to a boil.
Lower the heat, add in the sago mixture.
Keep stirring continuously till the sago is transparent.
The mixture should be of pouring consistency.
If it is thick add little hot water to make it a little loose.
Find a place where you can spread a plastic sheet.
Take 1 tbs of the mixture and pour it on the sheet.
It will spread round on its own.
Finish all the batter like this. Dry it for a whole day in the sun.
When fully dried peel it and store it in a container.
Deep fry it in oil when you need it.
It goes well with all variety of rices.
It will taste good as it is home made and clean.
Sorry the vadams do not look preety.
Home made :lol:
The Vadams After Drying:
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Fried Vadams:
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தங்கள் சித்தம் என் பாக்கியம்!Quote:
Originally Posted by dev
Done :D
Friends Arudhra star falls on full moon day, of the month of
Margazhi. (This time it is on the 1st of January 2010)
Thiruvadhirai is supposed to be the birthday of Lord Siva.
Lord Siva blesses his devotees on that day.
We observe the thiruvadhirai fast, and have the thiruvadhirai kali
and kutoo.
Here is the recipe for the sweet kali
TIRUVADIRAI KALI
Ingredients:
1 cup rice
1 cup jaggery
10 cashew nuts
10 raisins
A pinch of cardamom powder
A pinch of salt
4 tbs ghee
Method:
Dry roast the rice until it becomes pink in colour
with a nice aroma. Keep aside to cool.
When cooled grind it in a mixie until it becomes like
fine sooji.
Pour 3 cups of water in a wok, add in the jaggery, little salt,
and 1 tbs of the ghee. Let it come to a boil.
Add in the ground flour and stir and cook, until it becomes a lump.
Add 2 tbs of the ghee and blend well.
Heat the 1 tbs of ghee in a pan, add in the cashew nuts and raisins.
When they are roasted well, add it to the kali.
Add in also the cardamom powder. Mix well.
Offer to God.
Note : some people like to add coconut milk instead of water.
Also some people like to add coconut scrapings to the kali.
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K, how can you forget the most important date in the entire calendar - Vaikunda Ekadesi - which falls tomorrow. :noteeth:
When I was growing up in Penang, there used to be 2 films for the price of 1 for every VE in all cinemas. 1 Sivaji and 1 MGR film. :lol:
No one knew or celebrated Sivarathri, but everyone knew VE. :sigh2: kaalam maari pOchu.
NOV anneh Vaikunda Ekadesi is not forgotten.
We just have simple prayer in the house.
Vishnu Sahasranamam is recited in the house.
In the evening I usually go to the Sunderaja Perumal
Temple in Klang for prayers.
I remember elders telling when I was small that people
who die on this day, go straight to heaven.
On Sivarathiri I will be hopping from one Sivan temple to the other,
ending with the Sivan temple in Sentul for the last puja.
Thanks NOV anna, nice to know that you too remember
all the auspicious days.
Take care. Kugan98
[tscii]Well I asked my maid to cut the veges into cubes.
When I finished my prayers, she already chopped
the veges into small pieces. Anyway I had to cook it.
THIRUVADIRAI KUTOO
Ingredients:
150 grms brinjal
150 grms avaraikkai
150 grms carrot
150 grms ash gourd
150 grms pumpkin
150 grms sepangkilangu
150 grms fresh green motchai ( I used dried ones) soak and boil
300 grms toor dal
Little tumeric powder
To roast and grind:
25 grms dried red chillie
25 grms channa dal
25 grms coriander seeds
Little asafetida
½ cup scrapped coconut
100 grms tamarind
½ tsp mustard seeds
1 sprig curry leaves
Salt to taste
Oil
Method:
Cook all the diced veges with just enough water. Keep aside.
Boil the motchai till cooked , keep aside.
Cook the toor dal with the tumeric powder. Keep aside.
Heat 1 tsp of oil and dry roast all the ingredients to grind.
When cooled , grind it to a fine paste.
Squeeze about 4 cups of juice from the tamarind.
Heat a pot with 1 tbs of oil.
Add in the mustard seeds and curry leaves.
When the mustard seeds splutter, pour in the tamarind juice.
Let it boil so the raw smell goes.
Add in the boiled veges with the motchai.
Let it boil once, add in the ground paste.
Mix nicely and let it boil again.
Now add in the cooked toor dal, mix well.
See that you have enough thick gravy.
Add hot water if your gravy is very thick.
Taste for salt and remove.
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Thanks NOV anneh for pasting the index on the first pages
of the Kugan's Kitchen ! and 2.
It would be very easy to look for the recipes.
Thanks again Anneh. Kugan98
:bow: : :ty:Quote:
Originally Posted by NOV
K, sg - malaysiala food stallsla oru nasi biriyani vechirupaangale...without any meat or vegs in it... plain biriyani rice... how do we make it?...
K, thiruvadhirai kootu ethoda saapida nalla irukkum?... with rice or tiffin items?
:yes:Quote:
Originally Posted by kugan98
in Srirangam, they will open the parama patha vaasal on this day only. everyone prays - young and old - that they will reach the feet of paramathma eventually.
you have to fast completely (no water also) and not sleep for 24 hours.
VE comes in the month of maargazhi - the holiest month in the Hindu calendar - Sri Krishna said மாதங்களில் நான் மார்கழி.
We would be vegetarian the whole month while my sisters used to get up early in the morning, draw kOlams and conduct prayers. I was usually the escort to look for flowers - my favourite was magizham poo - tiny whitish flowers but very fragrant. aandal's thirupaavai will be playing in the background.
:sigh2: so many memories...
kugan,
thanks for thiruvathirai kali and kootu. i do prepare for thiruvathirai. yea ofcourse, for me too elders told the same thing. Srirangam will be very busy day. we get local holiday over there for vaikunda ekathesi. my mom do fasting and she prepare sambar with 27 veges. i remember my granny in her old age she do fasting.
whenever i go for vacation, my kids like to go to srirangam coz of dasavatharam movie. they love the song "kallai mattum kandal". my mom explain them everything. All nice memories.
selvi
kugan,
my son is little bit getting better, doctor changed the medicine for him, still he is not much comfortable. it will take another 2 days.
selvi
thats not srirangam... thats chidambaram... the perumaal there is called Raaja Govindan - same saaindha kOlam as srirangamQuote:
Originally Posted by Selviem
[tscii]Dev, here is the chicken dosai that you wanted.
It is from Madurai :lol:
Cook and enjoy in your cousins place.
Thanks. Kugan98
CHICKEN DOSAI
Ingredients:
(A) 200 grms boneless chicken chopped into small bite size pieces
1 tso ginger paste
1 tsp garlic paste
2 tsp chillie powder
½ tsp pepper powder
¼ tsp tumeric powder
2 tsp tomato sauce (optional)
Salt to taste
1 onion chopped fine
2 green chillies chopped fine
2 tbs of oil
Little finely chopped coriander leaves
2 eggs
Little salt
Little pepper powder
Method:
Marinate the chicken with all the ingredients in (A),
for an hour or better over night.
Heat a wok with the oil, add the marinated chicken and cook
till the chicken is cooked and the pieces are dry.
Take the chicken pieces out, in the same wok, fry the green
chillies and the onions. (add little oil if necessary)
fry well till the onions are well roasted.
Now add the fried chicken into this. Mix well and sauté till
everything is well incoparated. Garnish with finely chopped
coriander leaves.
Take a cup, add in 2 tbs of the cooked chicken.
Break an egg into the cup, add little salt and pepper powder.
Mix the egg nicely with the chicken pieces.
Heat a dosai kal, make a dosai little thick.
Pour the egg mixture evenly on the dosai.
Cover the dosai kal, cook on medium heat till the egg sets
and is cooked. The dosi too would have cooked.
Remove and serve with mint chutney, raitha or coconut chutney.
Or serve with any of your favourite chutneys or curries.
NOTE: Dev, another method is to make a thin dosai,
spread the chicken mix with out the egg on the dosai when the top portion is getting cooked. just press the chicken mix lightly with your dosai spoon. when the dosai becomes crisp, fold it from both sides and transfer onto a plate. serve hot.
NOV anneh its nice to sit and think over about ones past.
Especially our childhood memories.
We had lot of these magizham poo trees in Ipoh.
Now all are missing. My mom used to put the flowers in the bottle where we had our oil for the head. Nice smell.
my sisters and myself going early morning to temple throughout the month of maargazhi. Getting scolding from mom for refusing to bath in cold water.
Joining friends in cooking kootan choru.
NOV anneh you have made me to sit and cry.
I just wanted to fly at once to Trichy. :D
Thanks anneh for bringing back childhood memories.
Kugan98.
Dev and friends, back to reality.
As I have said before, every month on the thithi day my F.I.Law passed away, I used to cook lunch for about 25 people.
I usually pack them in a thermoplastic pack and give it to poor people.
I usually cook a"kalantha saatham" with some accompaniment.
I have done curd rice, puli saatham, brinjal rice, kadamba satham,
lemon rice, pulaos and so on.
I wanted to try to make rasam saatham.
So I cooked little rice a bit soft, than made the dal rasam a bit thick and mixed with the rice.
It was not nice, no oomph in the rice. Can any of you suggest how to cook a better rasam saatham. I need to cook on the 13th of Jan.
Thanks. Kugan98
K, look into hemantji's website... you can find his version of rasam sadham there... I tried it long back & liked it... He makes a rasam paste which is mixed with rice...just similar to kalandha saadham... senju paarunga...u might like it...
Mahilam poo... oh, u guys bought back memories of SG... there is this street 'jalan mat jambol' in South Buona Vista... We lived in an aprt there for a few yrs...there were lots of mahilam maram throughout this street...Initially I used to wonder what this familiar smell is whenever I go for my morning walk... Only later I realised it's mahilam poo vaasanai when I saw the sidewalks... I just couldn't believe tht my most fav mahilam poo is there just near my aprt building in SG...& then I used to go for walks esp to enjoy the mahilampoo scent... when we had to move out of tht street, I missed the mahilampoo maram more than the aprt I lived in...:lol: Never have I seen so many mahilampoo maram in a row even in India...
K, thanks a ton for the chicken dosai recipe... will try it whenever I get a chance to... pls say a big thanks to ur aunt for sharing this wonderful recipe with us... Also, pls ask her to join the hub if she can spare some time for browsing...:)
K, idhai chk panni paarunga...
http://hemant-trivedis-cookery-corne...dry-rasam.html
valakai porikari:
-------------------
valakai - 2 peel, cut into cubes, boil in water with salt and turmerice powder, strain and keep aside.
fry in a tsp of oil and make a powder of the following:
red chilly - 4
kadalai paruppu - 1/4 tsp
urad dhal - 1/4 tsp
jeera - 1/4 tsp
in a pan, add 2 tsp of oil, kadukku, urad dhal, small onion - chopped 15, curry leaves, fry for 2 to 3 minutes.
add valakai pieces, ground powder, fry for 5 minutes till the powder is coated nicely in the vegetables, then add 1 tblsp of grated coconut and fry for a minute . remove from the fire.
this goes well with sambar, morekulambu , rasam rice and curd rice.