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Quote:
Originally Posted by rajraj
My Dearest Tata, I love to have a tata.
Please I would be very honoured to try out Lasagna recipe.
Also the salad, I make stupid chutney during the Thanksgiving.
Now my new version is so much better.
Thanks again Tata, love Meerra
Quote:
Originally Posted by rajraj
:) :notworthy:
oh, tht's even more interesting for a poondu lover like me...will try it anna...thanks for the tip...Quote:
Originally Posted by madhu
I made oats kitchidi from tarla dalal's and to my(everyone's) surprise, I liked something made with oats...;) I'm sure Kugan would be very happy to hear this...:lol:
Thanks Selviem for your nice post.Quote:
Originally Posted by selvieam
Please do try the potato patties, I am sure the children will love it.
Thanks and take care, Meerra
Thanks Dev for your nice post.Quote:
Originally Posted by dev
I too love oats, Kugan too loves to cook with oats.
I am sure Kugan would love to hear that.
Thanks and take care, Meerra
O.K Guys, inspired by Priya's cranberry episode, I tried my hands at cranberry chutney.
It turned out awesome, children spread it on bread like jam.
Try it out frienz. Meerra
CRANBERRY CHUTNEY
Ingredients:
300 grms dried cranberries
2 cups of water
1 tbs oil
½ tsp mustard seeds
1 red onion chopped fine
1 tbs chillie powder more or less
¼ cup water
1 tbs vinegar
Salt to taste
Method:
Cook the dried cranberries in 2 cups of water on medium flame.
Cook till the fruits become soft and mushy.
The consistency would be like jam.
Use a spoon to smash the cooked cranberries.
It will be little chunky here and there. Keep aside.
Heat the oil in a non – stick pan, add in the mustard seeds.
Let it splutter, add in the chopped onions and sauté well.
Now add in the chillie powder, one quick stir.
Quickly pour the ½ cup of water. (the chillie should not burn )
Add in the cooked cranberries and little salt and simmer over low heat.
Let it cook to a thick mass, add in the vinegar for tartness.
No need to add sugar as the dried cranberries, have enough sugar.
Remove once it reaches the chutney consistency.
http://farm9.staticflickr.com/8080/8...1ed90ce8_z.jpg
the chutney makes me drool... any substitute for cranberry?...
Do post ur oats recipes Meera...Though I/m not an oats lover, S does like oats... I can make it for him...:)
Thanks Dev for your nice post.Quote:
Originally Posted by dev
Dev, I think you can try with Arinellikaai .
Let me talk to my grandma, and let you know.
Dev, have you tried Kara bath with oats from Kugan?
It is super yummy. I make kuli paniyaram with oats too.
Thanks and take care. HAPPY PONGGAL TO YOUR FAMILY.
Meerra
KUGAN'S KITCHEN WISHES ALL IT"S FRIENZ
A VERY HAPPY PONGGAL
MAY THE LORD BLESS EACH AND EVERY HOME WITH ABUNDANCE OF
HEALTH, WEALTH AND LOTS AND LOTS OF HAPPINESS.
LET THE MILK OVER FLOW IN EVERY HOME.
PONGUM MANGALAM YENGUM THANGUGA
http://farm9.staticflickr.com/8351/8...8f7712f580.jpg
O.K FRIENZ, PARTY TIME AGAIN.
IT IS THE 91st BIRTHDAY OF OUR BELOVED MOD (NOV'S MOM )
WISHING YOU A VERY HAPPY BIRTHDAY MOM.
MAY THE ALMIGHTY, BLESS YOU WITH LONG LIFE, GOOD HEALTH, AND LOTS AND LOTS OF HAPPINESS.
CELEBRATE YOUR BIRTHDAY WITH YOUR LOVED CHILDREN, GRANDCHILDREN , GREAT GRANDCHILDREN,
AND OF COURSE WITH ALL THE CHILDREN IN KUGAN'S KITCHEN.
HAPPY BIRTHDAY MOM
http://farm9.staticflickr.com/8217/8...cf7f4a90_c.jpg
Dear Frienz, I will be leaving to California on the 15th.
Only back after a week, PLEASE take care of the thread.
Thanks, Meerra
Oh my god Meera. :shock:
Thank you very much. :bow:
Oh my god Meera. :shock:
Thank you very much. :bow:
PongalO Pongal !
Happy Pongal with a lot of sugarcane where available! :)
My belated wishes to paatima, NOV...:)
Iniya pongal nalvaazhthukkal KK makkale...:)
wishing all friends a very very happy pongal
Thanks Selvi... what did u make for pongal(other than pongal)...;)
Had some leftover broken wheat(dalia) cooked for lunch and some potato poriyal... I gave it a quick makeover and this is what we had for dinner... healthy n tasty it was...
Tangy Dalia:Lemony broken wheat
Heat oil and add some jeera. Once golden, add chopped green chillies,nuts(groundnut or cashew) and onions and saute till transparent...
Add some crushed pepper , salt, curry leaves,turmeric pwd.
Add in the cooked dalia, potato poriyal(or any stir fried veggies) and mix well adding enough salt.
Once heated through, take off flame and add lemon juice, chopped coriander leaves.
Serve piping hot.
Oh, just forgot to add... broken wheat payasam... yummy!!!...;)
What do u guys make with dalia?... any interesting suggestions?
dev,
i made both pongal, banana milagu poriyal and vegetable puli kulambu. i make uppuma, kanchi, kitchadi, payasam from dalia.
i like dalia based items very much. my friend taught me kitchadi , it is very tasty i will post the receipe tomorrow.
I C...:)
Do post the kitchidi recipe selvi... would love to try it...have u tried curd rice with dalia... very tasty... sambar sadham & puli dalia are also my fav...:slurp:
Dhalia Kitchidi:
===========
Dalia - 1 cup, wash and drain
black channa- 3 tblsp , soak overnight, boil with little salt
peanuts - 3 tblsp soak and drain
frozen corn - 3 tblsp
carrots - 2 tblsp , cubed in small size
potato - 3 tblsp, cubed in small size
beans - 2, cut like potato and carrots
frozen peas - 2 tblsp, optional
now in a pressure pan, add oil 2 tsp, 1 tsp ghee add rai, jeera for tadka, bit of hing, little ginger grated and fry nicely, then add dalia, fry for 2 to 3 mins, then add black channa, peanuts, corn, peas, beans, carrot, potatoes fry for 2 minutes,then add pav bhaji masala - 1 tsp, salt, turmeric powder and add 2 1/2 cups of water, once it comes to boil check salt and spice. if everything is ok then close the pan and allow it to cook for 2 whistles in high flame then switch off the stove, garnish with chopped coriander leaves and 1 tsp of ghee. it is very tasty and crunchy coz of vegs and dhals, nuts.we have it with curd.
it is very filling too. we like this version of kitchidi.
dev tried curd rice, sambar and puli dhalia have to try.
Hi Ladies... how are you? Pongal is over, now waiting for thaipusam :D
anyway, here is my breakfast....
http://sphotos-f.ak.fbcdn.net/hphoto...66512723_n.jpg
Thanks a lot for the recipe, selvi... this version is very different from what I make... will def try it an let u know how we liked it...:)
NOV, super BF... I had it for dinner...:)
when u r in cbe, u SHOULD try annapoorna sambar idli... :slurp: Though the taste has deteriorated, it still is yummy... I also find that few outlets serve better tasting sambar than the others...:roll:
dev: You should visit us for authentic Tanjore saambaar by aunty! You are welcome anytime. We will show you Grand Canyon, Las Vegas and Disney Land ( for your daughter) ! :lol:
Raj uncle, if I make a trip to taste aunty's sambar ,that would be the costliest sambar I'll ever have... ;) but karumbu thinna koolingra maadhiri saambar saapitaal Grand Canyon, Las Vegas and Disney Land trip freenu verai solreenga... edhukkum yosichu solren...:lol:
Here is a simple veg biriyani that amma makes... This style of biriyani is very common in kongu region but I'm not sure if it is a kongu speciality...
Biriyani with coconut masala:
Seeraga samba rice- 1 heaped tumbler(approx 150-170 ml),washed and soaked in 2 1/2 cups water.
chopped mixed veggies
Grind to a fine paste adding very lil water:
pattai, 2 krambu, 2 yelakkai, 1/2-3/4 tsp sombu,
4 big cloves garlic, 1/2 that qty ginger,
4-5 plump pearl onions, 3 tbsp coconut,
green chilly to taste, salt. turmeric and lil chilly pwd.
Heat oil+ghee. Saute 1 onion sliced and saute till transparent.
Add the paste and saute well until raw flavour goes off and u can smell a nice aroma. approx 5 mins.
Now add the veggies,saute for a minute.
Add the rice+water. cook for 2 whistles.
Done!
http://sphotos-b.ak.fbcdn.net/hphoto...34302246_n.jpg
Zafrani Pulao
Fragrant basmati rice made exotic with the addition of saffron and nuts.
Ingredients:
- 2 cups - basmati rice
- 2 cups - sugar
- 1 1/2 cup - milk
- 2 1/2 cups - hot water
- 3 tbsp - cashews, halved and fried
- 4 - cardamoms, whole
- 4 - cloves, whole
-1" piece - cinnamon, halved
- 1/4 cup - raisins
- 2 tbsp - blanched almonds, slivered
- 1/2 tsp - saffron strands
- 1 tbsp - hot milk
- 2 tbsp - ghee
Method
- Wash and soak basmati rice for 15 minutes.
- Drain rice in a colander, keep aside.
- Heat ghee in a large heavy or nonstick pan.
- Add whole spices, allow to splutter.
- Add rice, stir very gently for half a minute.
- Add hot water.
- Cover, and cook till rice is half done.
- Add milk and let it cook.
- Each grain should be separate, not mushy.
- Dissolve saffron in hot milk, but rubbing into it.
- Add sugar, raisins, 3/4 almonds, cashews and saffron to rice.
- Cover securely and cook till rice is fully done.
- Stir gently, and allow any extra moisture to evaporate.
- Garnish with remaining almonds and cashews, and serve warm.
Copyright by food.sify
Image courtesy @ diamondsbyhk
Hello Guys, I am back. had a wonderful holiday in sunny California.
Visited, Disneyland, Under water world, Long Beach, Universal Studios, Hollywood Studois,
and few more places. Came home tired and exausted to chilly cold Virginia.
Will be writing soon folks.:fatigue::fatigue::fatigue:
Meerra
Have to try this...sounds yummyQuote:
Originally Posted by dev
Disney land visit only for pappas .. adhai gavaninga Dev !!Quote:
Originally Posted by dev
welcome back meerra.
Thanks Dev for the nice two recipes.Quote:
Originally Posted by dev
I love to cook broken wheat in our house.
I love the pongal done with it.
Will try soon your recipe.
Thanks and take care, Meerra
Thanks Selviem for your warm welcome and also for the dalia kitchadi.Quote:
Originally Posted by selvieam
Hope to make it for lunch tomorrow.
Will post with pictures.
Thanks and take care, Meerra
Thanks NOV uncle for your breakfast picture and the pulao recipe.
Will try it out one day and post with picture.
Thanks and take care, Meerra
Quote:
Originally Posted by madhu
Madhu uncle peria peria pappa ellam nalla enjoy pannalaam.
Many things for elders too.
I saw sooo many invalid persons in wheel chairs.
Happy to note that, elderly people are not neglect in US.
Thanks and take care, Meerra