intha keeraiya paarthathilai inga....but i will look again in the asian market....thanks nga for the pic & also for the forthcoming "mysore rasam" :-)
will surely try the sambal(onion) & let u know ;-)
hope u r feeling better nga!
Printable View
intha keeraiya paarthathilai inga....but i will look again in the asian market....thanks nga for the pic & also for the forthcoming "mysore rasam" :-)
will surely try the sambal(onion) & let u know ;-)
hope u r feeling better nga!
kugan today for breakfast i made paniyaram with ur sambal. really superb. as u said it will be nice with idli, dosa and appam i think. thank u for the sambal receipe. how do u feel now?
Thank you, thank you Suvai and Selviem.
I am feeling so much better now.
In spite of my accounting section starring at me,
I feel very happy to contribute to this thread.
Yes Selviem this onion sambal goes well with, idli, dosai.
appam and even puttu.
Selviem if you like you can add fresh prawns to wards the
end of cooking the sambal, and just cook till the prawns are cooked. It will taste great.
One more thing we went vegetarian for 6 months after my F.I.Law's death. Now all in the family have decided to go vegetarian for life.
I have asked my good friend Arasi to cook any non-vege recipes that I want to post on this thread.
So I will post non -vege recipes if I come across.
Thanks. Kugan98
[tscii] Dear Suvai, this mysore rasam recipe was given to me by my aunt who owns a famous hotel in Madurai.
I do not know how authentic it is.
I still follow her recipe. Try it out.
MYSORE RASAM
Ingredients:
¼ cup toor dal, well cooked and mashed + 200 ml water
1 small lime sized tamarind, in 500 ml water
1 tomato chopped and crushed
½ tsp tumeric powder
½ tsp asafetida powder
1 tsp mustard seeds
1 sprig curry leaves
Little coriander leaves
2 tsp ghee
Salt to taste
To roast in little ghee and powder:
2 tsp coriander seeds
2 tsp channa dal
4 tsp scrapped coconut
½ tsp cumin seeds
½ tsp black pepper
5 red chillies
Method:
In a pot, add in the crushed tomato, tamarind juice, tumeric powder,
asafetida powder and salt. Let it boil thoroughly.
Now add in the diluted dal mixture and boil on low heat,
until the rasam froths up. Remove from stove.
Add in the ground powder mix well.
In a pan heat the ghee, add in the mustard seeds.
When they stop popping, add in the curry leaves, stir once.
Pour it on the rasam, garnish with coriander leaves.
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kugan that sounds good. let me try the receipe with prawns next time.
whenever i make non- veg i will post the receipe. today i made egg pepper masala. yesterday i made butter chicken. if somebody is interested i can post the receipe .
Thanks Selviem, you are great.
Please post your recipes.
I know there are many silent readers who would try
your recipe. Thanks Selviem.
Suvai, try this mysore rasam recipe... nalla irundhichu...
http://www.arusuvai.com/tamil/node/2437
Kugan, ur family has taken a very tough decision... hats off to u all...
Dev, thanks for the link.
Dev, thanks again for your wishes.
The Lord has to give us the strength.
Even the youngest member who is only five agreed to go vegetarian. Thanks again. Kugan98
kugan nga.....thank u so much for your aunts mysore rasam recipe....will try it & let u know....:-)
ahaaa onga veetila anaivarum vegetarians aagaraangala.....i am sure they are going to be treated with vitha vithamaana recipes by u ;-)
dev nga......thank u for the link....very interesting & nice recipes in it too.....rasam looks good...kandipa ithaiyum try pannaren....nga :-)
Egg Pepper Masala:
-----------------
Egg - 6 (boiled and cut into half)
Oil - 3 tsp
Small onions - 20 pcs (crushed)
Tomato - 1 big finely chopped
chilli powder - 1/4 tsp (optional)
turmeric powder - 1 tsp
salt - reqd
Fry and grind the following ingredients to a fine paste:
================================================== ======
Pepper - 1 1/2 tsp
Jeera(cumin seeds) - 1 tsp
cinnamon sticks - 1" (2 pcs)
cloves - 6 pcs
Coconut grated - 3 tblsp
In a pan add 1 tsp of oil , add the above ingredients one by one and fry for 3 minutes and grind to a fine paste.
In a kadai, add 3 tsp of oil, then add the crushed onions and fry nicely , then add tomato, salt, tumeric ,chilli powders fry till it becomes like a gravy. Then add the paste and stir for 2 to 3 minutes. Then add the boiled eggs and cover it with the masalas, cover the kadai with a lid and allow it cook for 5 minutes, then add curry leaves and coriander leaves. This goes well with chapathi, sambar rice, rasam rice and curd rice.
Butter chicken:
---------------
Chicken - 900 gms, cut into small pieces
For Marination:
---------------
Ginger garlic paste - 3 tsp
salt reqd
red food colour - reqd
coconut milk powder - 2 tsp
lime juice - 2 tsp
curd - 1 1/2 tblsp
pepper-jeera powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp
Mix all the above ingredients nicely and add the chicken pieces and mix so that all the pieces should coated with the masala and keep in the refrigerator over night.
Next day, remove and keep outside for 1 hour. preheat the oven and grill the chicken pieces for 20 minutes.
Sauce:
======
Ingredients:
Onion - 2 big sliced
Cashews - 6 pcs
Cook onion and cashews in the oven for 3 minutes then grind it to a fine paste.
In a heavy bottom pan or non stick pan, add 2 tsp of butter or 2 tsp of oil, then add 1/2 tsp of jeera, then add 1 1/2tsp of ginger garlic paste, fry till the raw smell goes from it. Then add the onion paste fry nicely, then add tomato paste - tblsp or tomato puree - 100 ml (blanch the tomato, grind and strain it). Allow it to cook for 3 minutes. Now add 1 1/2 tsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, 1/2 tsp of kashmiri red chilli powder, 1/2 tsp of sugar,red food colour, salt.Now check the taste, if anything to be added more, this stage we can add. Once it comes to boil, add the grilled chicken pieces, allow it to cook for atleast 5 minutes, so that the masala should get into the chicken pieces.
Now take 3 tsp of kasthoori methi and keep in the oven for a minute and crush it with the hands and add this to the curry.
Finally add 100 ml of fresh cream (low fat), and mix nicely. If we want we can even add 1 tsp of honey.
once we add the cream donot keep for long in the fire. just when it comes to boil , remove and it is ready to serve.
Kugan,
As i said earlier, i use very less oil at home. So the above 2 receipes, i made with minimum oil, we liked the taste. So if anybody wants to try the receipes, then can add oil as per their wish.
selvi
Selviem, thanks a ton for your nice recipes.
I hope Superspiczy would cook and post the pictures.
As my friend too is fasting for the month of Purataasi.
Thanks again Selviem.
Take care. Kugan98
[tscii] I will be posting few recipes that was cooked in my house,
By my relatives while I was sick. This recipe too belongs
To my aunty from India.
BRINJAL GOTSHU
Ingredients:
500 grms big purple brinjals
100 ml gingelly oil
5 dried chillies sliced
100 grms small onions whole
8 pips garlic whole
1 tbs ginger chopped
1 tsp urad dal
1 tsp channa dal
¼ tsp mustard seeds.
2 sprigs curry leaves
½ tsp asafetida powder
½ tsp tumeric powder
3 tsp coriander powder
4 green chillies sliced
1 tbs tamarind paste in 1 cup of water
2 tbs chopped coriander leaves
Little vellam
Salt to taste
Method;
Rub oil on the brinjals and roast them on fire.
Let it cool , remove the skin and smash them with your fingers.
Keep them aside.
Heat a wok with the oil, add in the mustard seeds, garlic, asafetida powder and fry for a second. Now add in the urad dal, channa dal
And sauté well.
Add in the chopped ginger, onions, sliced dried red chillie and curry leaves. Sauté well, add in the smashed brinjal mixture, tumeric powder, coriander powder , salt and the sliced cgreen chillies.
Stir for a minute. Now add in the tamarind juice and another
½ cup of water. Let it boil and become thick.
Stir once in a way, add in the vellam and coriander leaves.
Stir well and remove.
Goes well with idli, dosa and even rice.
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Red chilly chutney:
------------------
Dry red chilly - 15
Tamarind - 1" 3 pcs
soak both in water for 30 minutes. with this add 10 small onions, 1 clove garlic, salt and grind to a fine paste.
Then in a pan put 3 tblsp of oil (gingelly oil), kaduku, urad dhal then curry leaves. Add this to the ground paste. This goes well with idli, dosa and appam.
kugan thanks a lot.
Thanks Selviem for the red chilly chutney.
We call it " thidir " chutney in our house.
When we have guest, we make two or three types
of chutnies to go with idli or dosai.
Thanks again Selviem
K, I've already posted my version of gotsu :) sad tht I didnt upload any pic, thx for the pic K... but gotsu wud be little watery and not this much thick... :think: or is it another variation to gotsu?Quote:
Originally Posted by kugan98
Dear Madhu, thanks for the info.
my aunty's recipe has a little bit more ingredients only.
Anyway as I have told before, the more the merrier.
Hers is a thicker version.
I am sure both the recipes would taste super.
So keep posting. Take care. Kugan98
[tscii]Another recipe from the relative.
MOONG DAL SOUP
½ cup whole moong dal soaked and boiled
3 pips garlic minced
4 small onions smashed
1 tsp tamarind paste in 1 cup of water
1 sprig curry leaves
1 tsp mustard seeds
½ tsp urad dal
2 tsp ghee
Little coriander leaves
Salt to taste
To powder:
1 tsp black pepper
2 dry red chillies
½ tsp cumin seeds
½ tsp tumeric powder
Method:
Drain the soup from the boiled moong dal.
Add 2 more cups of water to it.
Add also the tamarind juice and salt to the soup.
Pour it into a pot and let it boil nicely.
In another pan heat the ghee, add in the mustard seeds,
Urad dal, and curry leaves. Let the mustard seeds pop.
Now add in the minced garlic, and smashed onions.
Sauté well, add in the boiled moong dal and the ground powder.
Mix nicely and pour the contents to the soup.
Let it boil once nicely, add coriander leaves and remove.
You can drink it as it is, or add few tbs of rice to it to
make it into a whole meal.
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hi kugan nga!!
THank u for the lovely kathirikai gothsu & also dal soup....ithukum rasathukum vithyasam irukaa?
but for rasam we dont use moong dal ilaiyo?
sari sari...naan try panitu solaren ;-)
hope u r keeping well nga..kugan.....:-)
anbudan
s
Thanks Suvai try panni paarungga.
Since I had no appetite, all started making
different types of soups for me.
So much so now I run if I hear the word soup :lol:
:rotfl: :rotfl:Quote:
Originally Posted by kugan98
[tscii] Another simple dish.
MOTCHAI WITH COCONUT AND CASHEW
Ingredients:
2 tbs of oil
1 inion chopped
2 tomatoes chopped
4 pips garlic chopped
1 sprig curry leaves
2 tbs mint leaves
2 drumsticks cut into 2inches in length
1 tsp chillie powder
2 tsp coriander powder
½ tsp tumeric powder
½ cup motchai soaked and boiled till cooked
1 tsp tamarind paste
2 cups of water
Little coriander leaves
Salt to taste.
To Grind into a paste:
¼ cup coconut
1 tsp fennel seeds
10 cashew nuts
Method:
Heat a pot with the oil, add in the garlic, and onions.
Sauté well, add in the curry leaves, mint leaves and tomatoes.
Stir well till the tomatoes are mushy.
Add in the cut drumsticks, chillie powder, coriander powder,
and tumeric powder. Stir nicely till all the spices are mixed well.
Add in the boiled motchai, salt, tamarind paste and two cups of water.
Boil well till the drumsticks are cooked.
Add in the ground coconut paste. Add little more water if the gravy is very thick. Let it boil once, remove and add the coriander leaves.
Serve with rice or bread.
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hi kugan nga.....just wanted to day that i tried the mysore rasam & it turned out very very well.....thank u & yr aunt nga !!
mochai & coconut with cashew....try pannitu solaren sounds very yummy nga!
[tscii] Thanks Suvai for your nice feed back.
I am posting another soup recipe.
Take care. Kugan98
MUSHROOM SOUP
Ingredients:
500 grms of any fresh white mushroom, (like button mushroom) sliced.
1 tbs lemon juice
2 tbs minced small onions
1 tbs butter
1 tsp dried thyme
1 tsp salt
½ tsp ground pepper
1 bay leaf
2 cups heavy cream
1 ½ cups vegetable broth
1 tsp cornstarch dissolved in 1 tbs water
Minced coriander for garnishing.
Method:
In a food processor coarsely chop mushrooms and lemon juice.
Melt butter in a pot, add in the small onions and sauté.
Add in the mushrooms, thyme and bay leaf.
Sauté over medium heat for about 10 minutes.
Add salt, pepper, cream and vegetable stock.
Bring to boil and simmer for about 20 minutes
Add cornstarch and simmer for another 10 minutes.
Stir constantly, check for seasoning, add more lemon juice if needed.
Remove and serve with little coriander leaves.
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[tscii]
My Malay friend Zarina came to visit me with
This banana porridge. It’s a very simple dish.
Good for dessert or evening tea.
BANANA PORRIDGE
Ingredients:
400 grms any sweet bananas
1 litre coconut milk
30 grms sago
50 grms brown sugar
100 grms sugar or more to taste
A pinch of salt
1 pandan leaf tied in a knot
Method:
Cut the bananas into 3 pieces each
Heat a pot with 1 cup of water.
When the water boils, add in the sago.
Keep stirring so that they do not form lumps.
Add in the pandan leaf.
Add in the coconut milk, when the sago is cooked and swelled
Cook on slow fire and keep stirring.
Add in the sugars, banana pieces, and salt.
Let it boil for a minute and remove.
Can be served hot or cold.
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[tscii]Dear Selviem, this recipe is for you.
Its from my old file. This will be one of the dishes
if we are having guests for lunch. It will look
very presentable.
EGG SAMBAL
Ingredients:
5 hard boiled eggs
2 big onion cut into rings
2 tbs tomato sauce
125 ml tamarind water from 1 tbs of paste
Sugar and salt to taste
Oil
To grind:
20 dry chillies soaked
5 small onions
3 pips of garlic
Method:
Heat oil in a pan, fry the boiled eggs, turning all the sides.
You will get an uneven surface on the egg.
The eggs will be very light brown in colour, here and there.
Remove and keep.
In a wok heat about 2 tbs of oil.
Add in the ground paste and sauté well.
The oil should separate, add in the tamarind juice.
Add also the tomato sauce. Stir well.
Add in the salt and sugar and let the gravy become thick.
Now add in the eggs and the onion rings.
Stir nicely, let the onions cook a bit.
Remove and garnish with coriander leaves.
Serve with steaming rice.
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Friends, I believe all are very busy with your Deepavali preparations. Happy preparation everyone.
We do not celebrate Deepavalli this year.
Hope every one will post what menu they had
in their houses for Deepavalli this year.
Advance DEEPAVALLI GREETINGS to all my beloved friends.
With Love Kugan98
Hi kugan nga!
sorry u wont be celebrating deepavali....but my well wishes to you & your family always.
Happy Deepavali to every hubber & their families too!!!
Thanks Suvai for your nice wishes.
Kugan98
During festival time we will be serving all kinds
of cool drinks. try this ribena lychee drink.
RIBENA LYCHEE DRINK
Ingredients:
300 ml lychee juice
3 tbs concentrated ribena syrup
Few lychee fruits in syrup
Little cube ice.
Method:
Mix the lychee juice and the ribena syrup/
Add in the lychee fruits.
Add ice and serve in tall glasses with a spoon.
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kugan,
thanks a lot for egg sambal. it looks very tempting. i will try this week and let u know. Also i made falooda last week , it came out very nicely. kids are very happy. Also whenever i try out new receipes, they will ask me, whether i took from the net. Thanks kugan. Still i didnot decide what to make for diwali.
Happy diwali for all the hubbers.
selvi
Thanks Selviem for your nice feed back.
I am glad that your children enjoyed the falooda.
Thanks. Kugan98
[tscii] This is a very rich dish, suitable for festival season.
Non-vegetarians can use boneless chicken pieces,
seasoned and half fried and add to the sauce.,
and cooked well.
TOFU BUTTER MASALA
Ingredients:
300 grms tofu cut into cubes
1 tsp ginger paste
1 tsp garlic paste
1 big onion chopped fine
1 tbs tomato paste
1 tbs tomato sauce
2 tsp chillie powder
1 tbs coriander powder
1 tsp garam masala powder
¼ tsp dried fenugreek leaves
1 cup fresh cream
½ cup milk
6 cashew nuts
3 tbs butter
Little lemon juice
Salt to taste.
little cut coriander leaves
Method:
Heat oil in a pan and fry the tofu cubes until golden brown.
Remove and keep aside.
Make a paste of the cashew nuts with the 1/2 cup of milk.
Heat a wok with the butter, add in the chopped onions.
Sauté well until they are golden brown.
Add in the ginger and garlic paste and fry for a minute.
Next add in the coriander powder, chilli powder, garam masala
And salt, fry for a minute.
Add the tomato paste, tomato sauce and fenugreek leaves.
Mix well, add in the cashew nut paste.
Lower the heat and cook for another 5 minutes.
Stir once in a way so that it does not stick
Now add in the fried tofu and the cream.
Mix well and simmer for about 5 minutes.
Off the stove, add in the lemon juice.
Garnish with cut coriander leaves.
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ahaaaa yummyaaa post panniteenga
tomorrow inga coconut & motchai ( second time pannaren ;-) avolo ruchi... & i will make this tofu masala too & let u know nga kugan!
Dev birthday pola naalaiki oru sweet onnu panidalaama avangalukaaga kunga nga..;-)
Happy Birthday nga dev :-) Have a wonderful birthday.
Thanks Suvai for your nice feed back.
It inspires me to post more recipes here.
I will think of some thing nice for Dev.
Take care .Kugan98
Dear Dev,May the Lord Bless you with'
Long life, good health, wealth and lots and lots of happiness.
A very HAPPY BIRTHDAY TO YOU Dev.
Take care, Love Kugan98
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Quote:
Originally Posted by kugan98
Recipe from: http://www.nst.com.my/Current_News/N...cle/index_htmlQuote:
Originally Posted by Anusha K, NST