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Quote:
Originally Posted by dev
Thanks Dev, for your nice post.
The mysore bonda is a little different, because of the coconut strips that we add.
Try with the red chutney it tastes great.
I will try to post the avial recipe soon.
I do not know how I missed it.
Thanks and take care, Kugan
Dev, here is the curry leaves kulambu.
My aunt's version, just like thick vathal kulambu.
It tastes so yummy with steaming rice.
Kugan.
CURRY LEAVES KULAMBU
Ingredients:
1 tsp oil
2 tbs toor dal
1 tsp channa dal
2 tsp black pepper
1 tbs coriander seeds
4 red chillies
2 tbs grated coconut
1 hand ful fresh curry leaves
1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
¼ tsp asafetida powder
5 shallots
4 pips of garlic
2 cups of tamarind water from 1 lime sized tamarind
½ tsp turmeric powder
Salt to taste
Method:
Heat the 1 tsp oil in a pan. Add in the ingredients in (A)
one by one , roast well and remove.
When cool, grind the roasted ingredients to a smooth paste using little water.
Heat the wok with the 1 tbs oil.
Add in the mustard and fenugreek seeds. Let them crackle.
Add in the asafetida powder, shallots and garlic.
Sauté well for about 5 minutes.
Now add in the ground paste and sauté well for a minute.
Add in the tamarind water, turmeric powder and enough salt.
Let the contents boil in a medium flame.
The oil should rise and the consistency of the gravy thick.
Remove and serve with steaming rice.
NOTE: you can have the kulambu little thin if you want.
http://farm9.staticflickr.com/8472/8...07bc76e7_z.jpg
I hope all the friends from NY , Manhattan and NE of USA are fine. Hope Raj uncle & family is fine. Similar hurricane called "Nilam" is heading towards chennai, after damaging SL.
She lives in AustraliaQuote:
Originally Posted by kugan98
Thanks P.S Tamby for your nice post.
Also thanks for letting me know that our NM is in Australia.
Thanks again.
I will post a simple tofu recipe for you.
Thanks and take care, Kugan
Here is the tofu recipe which my Chinese friend usually cooks.
Kugan.
TOFU WITH MUSHROOM
Ingredients:
5 pieces firm tofu
Oil to fry the tofu
1 tbs oil
1 tbs white part of the spring onions cut into pieces
4 mushroom, soaked and cut into pieces
Sauce: Mix every thing together:
½ tsp vegetable stock powder
1 tbs vegetarian oyster sauce
1 tbs dark soy sauce
1 cup of water
6 pcs snow peas cut into halves
½ tsp corn flour mixed with 2 tbs water
1 tbs cut , green part of the spring onions
¼ tsp sesame oil (optional )
Method:
Slit the tofu horizontally, then cut into 4 parts.
You will get 8 pieces for each tofu.
Now fry the tofu till golden, remove and keep aside.
Heat a wok until very hot, add in the oil.
Add in the white part of the spring onion.
Fry the onions till fragrant, add in the cut mushrooms.
Add in also the fried tofu pieces.
Now add in all the sauce, toss around to mix it well.
Bring it to a boil on medium low flame.
Cover and cook till the sauce is reduced to half.
Now add in the snow peas and cook for few seconds.
Now add in the corn starch mixture and give a brisk toss.
Add in the green part of the spring onion.
Drizzle the sesame oil, dish out and serve at once.
http://farm9.staticflickr.com/8468/8...e4634d20_z.jpg
:ty: :redjump: :bluejump: :happydance:Quote:
Originally Posted by kugan98
CL kuzhambu looks very tempting... will try it out K....thanks a lot for the recipe...:)
Kuganka, it was me who asked for simple tofu recipes.Quote:
Originally Posted by kugan98
My family loves tofu, neenga ???????
:) She also knows I love tofu too, she probably got mixed up. :)Quote:
Originally Posted by rose75
Hi kugan and others!
How are you?sorry iam not active in this thread..caught between kid's studies,and i had guests frequenting..
Thanx kugan for your concern about the hurricane sandy..luckily we are in the westcoast and i hope our friends in east coast are safe and sound
Lst week I had throat infection and my voice was gone.no pain,just was not able to talk,even was not able to pick up phone..verum kathu thaan vandhadhu..romba kodumai:-(
Diwali is nearing..what plans do uou have..iam sure u all wud ve got plans for making lotsa sweets and savouries..
Enna dress vangirukeenga?ladies pls elaborate:-)
Since there will be no celebration,iam planning to make only one sweet and one kaaram for the sake of kids..
Kugan- have u tried making jalebis or badusha?
Recipe for microwave mysore pak
Ingredients:
Besan/chickpea flour - 1 cup
Melted ghee - 3/4 cup
Sugar - 2 cups
Water - 1 1/2 cup
Method:
Grease a plate with ghee.
Mix melted ghee and besan without any lumps.
In a microwave safe bowl(large enough so that the mixture does not overflow during the process),heat the sugar and water and microwave on high for 2 minutes.
Stir and then microwave on high for 2 minutes.
Now add the ghee-besan mixture,mix thoroughly and then microwave for 4 minutes.
Stir for every minute,as it tends to overflow.
At the end of 4 minutes,when you look at the vessel,pores would be formed all over.That is exactly the required consistency.
You will get the timing right after you give 1 or 2 tries.It depends on the microwave too.
Even I felt i should've reduced 40 second during my last minute .I got a little bit hard texture.
Transfer into the plate and after 2 minutes cut into desired shape.
Microwave carrot halwa
Ingredients:
Grated carrot - 1 1/2 cups
Milk powder - 4 TB Sp
Sugar - 4 Tbsp
Ghee - 2 Tbsp
Cardamom powder - 1tsp
Cashew nut for garnishing
Method:
Mix carrot and ghee and microwave for 8 minutes by covering with a lid.
Grated carrots will become soft and cooked.
Add the milk powder,sugar ,stir and microwave for 5 minutes.
At the last minute of the cooking time add the cardamom powder and mix.
At the end of 5 minutes it would have attained a halwa consistency.
Garnish with cashewnuts.
Picture of carrot halwa..
Dear Dev, missing for sometime.Quote:
Originally Posted by dev
Well I think all ladies will be missing for sometime.
Busy with Deepavali preparations.
Happy working hard my friends:-D
Let us know if you all do any new palagarams.
Thanks and take care, Kugan
Quote:
Originally Posted by rose75
Achocho Rose, I was over joyed when P.S Tamby gave me the news that NM is from Australia.
Odeneh oru tofu recipe koduthiten.
Do not worry, I will post two tofu recipes for you.
Enjoy, Kugan
You are right Tamby, try cooking the tofu recipe.Quote:
Originally Posted by PARAMASHIVAN
Thanks and take care, Kugan
Dear Ramrish, thanks for your nice post.Quote:
Originally Posted by Ramrish
I hope you have recovered fully now. Take care of your health.
I am too suffering from cough and sore throat for a week.
I am worried that the children might be infected.
Rubenee is sitting for her final exam on Monday.
I have not thought about Deepavalli, I know I hardly have about 10 days.
Maybe very few sweets and kaaram just for prayers.
New clothes only for the children.
Glad you are making something for the children.
Ramrish I have made jelabis and badusha. Taught by my in laws.
Not that clever though. Thanks and take care, Kugan
Ramrish, thanks for your microwave carrot halwa and mysore pak.
I am sure it would be very useful to those who want to make it for Deepavalli.
Let me try them when I am free.
Thanks and take care, Kugan
Dear Rose, here is the first tofu recipe for you.
It goes well with ghee rice and things.
Try it out, Kugan
SPICY TOFU IN MASALA
Ingredients:
300 grms firm tofu, cut into chunks, dry fry.
The Marinade:
¼ cup water
2 tsp ginger and garlic paste
1 tsp coriander powder
½ tsp turmeric powder
1 tsp cumin powder
Salt to taste
To Saute Till Brown Then Grind:
2 big onions chopped
2 tsp butter
3 tbs oil
1 bay leaf
3 cloves
1 inch cinnamon stick
2 cardamom pods, crushed
2 tsp chillie powder
½ tsp aniseed powder
½ tsp pepper powder
Little water
½ cup beaten curds
1 cup water
¼ tsp garam masala powder
Method:
Dry the tofu pieces. Cut them into chunks.
Use a non-stick pan, place the tofu pieces on it.
Keep turning the sides so that it is evenly lightly browned.
No oil is needed for this dry frying.
Put all the marinade ingredients in a bowl.
Use a fork and mix them nicely. Now add in the tofu pieces.
Carefully mix so that the sauce coats the tofu properly.
Cover and refrigerate for at least 2 hours.
Sauté the chopped onions in the 2 tsp butter.
Sauté until golden, cool and grind to a paste.
Heat the oil in a non-stick wok, add in the bay leaf, cloves, cardamom and cinnamon stick.
Let them crackle, add in the ground onion paste, sauté for a minute.
Now add in the chillie, aniseed and pepper powder.
Add little water and fry till oil separates. Add in the marinated tofu pieces.
Mix well, lower the heat and add in the curds, little by little.
Let the whole thing simmer for for a minute. Add little water if needed.
Carefully stir for few minutes till the tofu pieces are fully coated with the masala.
Finally sprinkle the garam masala, and serve.
http://farm9.staticflickr.com/8185/8...bae4d85f_z.jpg
Thanks Kuganka for the nice tofu recipe. Good I can make this for my vegetarian friends for Deepavali.
Looks sooo yummy too. Thanks Kuganka. Waiting for the next tofu recipe.
Take your time, I know you will be busy. Thanks.
Rose
Tofu masala looks yummy. Can I substitute the same with the panneer as I am not a big fan of Tofu. Will it taste good?
Hello Kugan akka...
Long time posting.. Spicy tofu looks sooo yummy.. I cooked beans/peanut side dish and also spinach-potato dish recently.. My husband and me both us of us enjoyed it thoroughly..
Thanks akka for your concerns, my place wasn't affected much during the storm. We had power, so not a big problem. Also i do remember travelling on roads, where the traffic lights weren't working and traffic was messed up. The atm's don't work and so are the petrol bunks. so we were fully prepared this time. Since kitchen stove is also electric, we had to prepare food also in advance. i made your ladysfinger puli kozhambu lots in advance and kept so that it would stay for extended time :)
Also akka and others in the forum, can you please give me some tips/ideas for finishing cooking fast. I've got a job recently and i want to cook in the morning freshly rather than cook in the night itself and keep. But i donno how well that will work out.
Take care..
Akka, have you come across chicken kabsa? my hubby once ate somewhere and since then is yearning for that dish again. But its not in any restaurants in the part of the country we stay.. Its a saudi dish i guess.. if so can you please tell me...
Saddened by the sudden demise of celebrity Chef Jacob Sahay Aruni(of SUN TV's aahaa enna rusi)... RIP...:bow: we will miss u!...
http://www.thehindu.com/todays-paper...cle4065936.ece
K, made the CL kuzhambu and it was liked by all...:) I also tried Selvi's CL chutney and received mixed reviews as some din't like the raw flavour of CL... aprom meedhi aana chutneyaa enna seiyuradhu...:think: Viduvena naan... I made pickle out of it...:lol:
Here's the recipe for curry leaves pickle/ karuvepillai thokku...
curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - a nellikai size
salt - reqd
1. In a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste.
2. Now give tadka with gingelly oi-4 or 5 tblsp, rai, urad dhal, methi seeds and mustard powder.
3. Transfer the chutney into the oil,adjust salt n chilly and keep sautéing on low flame for 10 mins or until the mixture truns thick and starts to form a ball and oozes out oil(oil will ooze out only if u add lots of oil-more than the above qty).
4. Store in a clean jar.
5. Mine lasted for 2 days but I guess the pickle/thokku will have a shelf-life of 1 week or so if enough oil is added to it.
This pickle/thokku goes very well with rice, curd rice, poori,chapathis,idli and dosai...
Please go ahead, I love paneer, esp chillie paneer :)Quote:
Originally Posted by nithishri
Dev
Warning any responces by you to the highlighted word will result in you being banned from this section :poke:
Thanks Rose for your nice post.Quote:
Originally Posted by rose75
I will soon post the other tofu recipe for you.
Thanks and take care, Kugan
Actually, he loves CHILLIe and not paneer...:lol:Quote:
Originally Posted by PARAMASHIVAN
Thanks Nithishri for your nice post.Quote:
Originally Posted by nithishri
Sure you can substitute panner for tofu.
You know that's what I do. Here in Malaysia panner is expensive.
So I use tofu instead of panner.
It will taste good with all the masala.
Try it out, thanks and take care, Kugan
Quote:
Originally Posted by PARAMASHIVAN
Paramashivan: If you live in a chilly place you need it! :)
Priya, first I am very happy that you were not affected by the storm.Quote:
Originally Posted by priyasri
Second I am very happy to know that you have tried few recipes with success.
Priya, congrats for getting a job in US.
What I will advice you is that, you can prepare all the cutting , chopping and grinding on the previous day.
Put them in the zip lock bags and leave them in the fridge.
The next morning, you will only have to do the cooking.
Plan your meals well, so that it will be easy for you.
Please visit our DIET KITCHEN in the forum.
You will get recipes to slim down.
Our DEV started the thread. Thanks and take care Kugan.
Priya as for the chicken kabsa recipe, I have mailed my friend in Saudi.
She replied that it is little like our chicken biryani.
The spices differ a bit, anyway she promised to post me the recipe.
I will post it for you as soon as she sents me.
Thanks and take care, Kugan
Quote:
Originally Posted by dev
I am very much sadden by the sudden demise of Chef Jacob.
Even though I have not watched many of his Aahaa Enna Rusi.
He is a great human liked by many and known for his innovation in the
cooking field. He is no more but his thoughts will. May his soul rest
in peace. Our deepest condolences to his family.:notworthy::notworthy:
Dear Dev, thanks for your nice post and feed back.Quote:
Originally Posted by dev
I am glad you liked the curry leaves kulambu.
Thanks to for the nice curry leaves thokku.
I must tell you, we were discussing about food in my relatives house during the 16th day ceremony.
An old lady was telling me about kollu kulambu.
It was very yummy to hear too, she said if you consume it every week, it will melt your Visceral Fat.
Viduvenaa, got the recipe from her, will post it soon.
Thanks and take care, Kugan
P.S Tamby, vendaam, Deepavalli is coming soon.Quote:
Originally Posted by PARAMASHIVAN
Do not make our Dev tension.
Thanks and take care, Kugan
Hello Rajraj uncle, how is your place now?Quote:
Originally Posted by rajraj
Has aunty started making palagarams?
I am sure you will help her to remove fried murukus from the chatty.
Thanks and take care, Kugan
Was joking akka, :) She knows it :)Quote:
Originally Posted by kugan98
:lol: Words are pronounced the same but with different meaning :)Quote:
Originally Posted by rajraj
:victory:Quote:
Originally Posted by dev
kollu kulamba?... super... waiting for the recipe K... :)
K, don't worry... naan tensionlam aagalai...