Thanks Tamby for your nice post and compliments.
I hope Nithi's explanation is enough for kollu:-D
I like this legume very much.
Thanks and take care, Kugan
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Thanks Tamby for your nice post and compliments.
I hope Nithi's explanation is enough for kollu:-D
I like this legume very much.
Thanks and take care, Kugan
Thanks Aarthii for your nice post.
I have forgotten about Dev's recipe for aval chivda.
Let me locate it slowly. Thanks and take care, Kugan
Thanks Nithi for explaining about killu, oops sorry kollu,
to my dear Tamby P.S.
Will be waiting for your grandma's recipes.
Post at your convenience.
Thanks and take care, Kugan
Thanks Dev for your nice post.
I have not tried this chivda before.
How did I missed your recipe:confused2:
Dev, try gooseberry sorbert, add more sugar.
Or make gooseberry juice with little honey.
Dev the best, think that it is good for health.
Lots of vitamin C, mada, madanu glup it down.:-D
Thanks and take care, Kugan
My dear friends, this moong dal sambar, courtesy of guests:-D
She has also given me a new proportion for crispy dosai.
Let me try it first before posting. Thanks, Kugan
MOONG DAL IDLI SAMBAR
Ingredients:
(A)
To Roast And Grind To Paste:
2 tbs coriander seeds
1 tbs channa dal
4 dry red chillies
1 tsp funugreek seeds
¼ tsp tumeric powder
(B)
1 cup moong dal soaked for 15 minutes
1 big onion chopped
2 tomatoes chopped
1 big potato cubed
2 green chillies slit
(C)
1 tbs tamarind paste
2 tsp jaggery
Salt to taste
(D)
2 tbs oil or ghee
¼ tsp asafoetida powder
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2 red chillies broken
1 onion sliced
(E)
Little coriander leaves gor garnishing
Method:
Dry roast all the ingredients in (A) till golden
Cool and grind to a smooth puree by adding little water.
Keep aside.
Add all the ingredients in (B) with enough water.
Boil till the moong dal and all the veges are cooked well.
Or you can cook in a pressure cooker for 3 whistles.
Now add the ground masala (A) to the cooked dal.
Add enough water and simmer for 10 minutes.
Add in (C) jaggery, salt and tamarind paste.
Mix well and simmer for another 10 minutes.
Heat a non - stick pan, add ingredients (D) one by one.
Saute well and pour this seasonings over the sambar.
Mix well, garnish with coriander leaves.
Enjoy with your idli or dosai.
http://farm9.staticflickr.com/8151/6...517ab6f3_c.jpg
Look at the big pot full:smokesmile:
HiQuote:
Originally Posted by nithishri
Thanks for the explanation, never heard of it over here,for a moment I thought it was punnaku :lol: .
K, I guess the chivda recipe is in the healthy lifestyle thread...
Thanks for the tips on nellikai juice... the health consicious me tried adding honey to the juice and din't like the taste but gulped it...;) when I spoke to my cousin's cook yday, she gave some tips and said it'll taste good only if we add LOTS of sugar...she also recommended adding few mint leaves or ginger or cardamom for added taste n flavor...I tried it with mint n sugar and just loved it...she also said we can make kalandha saadham with it just like how we make lemon rice...yet to try it...
Moong dhal sambar super easyaa irukku... will try it... I heard from one of my friend that they never add tamarind to sambar made for tiffin items... only for rice-sambar they add puli... :roll: we have never made sambar without puli,be it for rice or tiffin... have u tried without puli for tiffin items n does it taste good???!!!...
Thanks Dev, for your nice post.
I have made idli sambar without puli.
but you know we add tomatoes to make up for the puli:-D
Dev, I love sour taste, I like to add a dash of lime juice for many dishes.
The moong dal sambar tasted yummy.
All my family liked it. Thanks, Kugan.
Her, dosai too came out very crispy and nice.
I will post the recipe soon.
I made Kung pau tofu for my guests.
She told me she will teach me how to make Indian sweet sour tofu:roll:
Lets see, how it is. Thanks, Kugan
CRISPY DOSAI
Ingredients:
2 cups of raw rice
½ cup whole skinless urad dal
2 tbs channa dal
1 tsp funugreek seeds
2 tbs poha
Salt to taste
Method:
Wash the rice, urad dal, channa dal and funugreek seeds well.
Now soak all the ingredients with the poha for about 6 to 7 hours.
Then grind the mixture to a smooth batter using the soaked water.
Add the salt, beat well with your hands.
Add water to make it into a pouring consistency.
Let it ferment for about 7 hours. The batter should have risen
to twice its volume.
Heat a dosai kal and make thin crisp dosais.
http://farm8.staticflickr.com/7223/6...28ab0324_c.jpg
oh, now I get the trick... adhaan yosichen andha lil sourness illane adhu sambar maadhiriye irukaadhenu... :) channa dhal ellam potu dosaiya!!!... thanks to ur relative for generously sharing her recipes with us...:)
K, I made nelikkai juice today for some guests adding cardamom pwd to it... noone could makeout what juice it was...superaa irundhichu...give it a try if u can find nellikai juice there...maybe U can find it in health food stores... Finally, I'm so happy that the litre of nellikkai juice won't go waste...:) nellikai is very good for health and it is one main ingredient in chawanprash...
A warning to those who try nellikai juice: Though it's very tasty, drink only in moderation (unless u don't mind an one-way ticket to the loo :rotfl: ) as gooseberry is a strong laxative...
kugan,
i do make moongdhal sambar, for tiffons i.e. pongal, idli, dosa and idiyappam. we add little tamarind and lots of tomatoes.
will try ur version too.
regarding cripy dosa, it sounds interesting, should we soak dhal and rice together and grind? please clear this kugan.
Quote:
Originally Posted by dev
Thanks Dev for your nice post.
I will try and see if I can get the juice here.
Glad you enjoyed the gooseberry juice.
Dev, you get good sour tomatoes in India.
Here it is all a bit sweet, not like naattu thakkali from India.
Yes Dev, the relative is a good cook.
She made even a thinner and crispier dosai than me:ashamed:
Let me squeeze out more recipes from her.
Thanks and take care, Kugan
Thanks Selviem for your nice post.
Also thanks for your nice forward. I liked it very much.
Selviem, you have to soak everything together.
First wash all the ingredients, without adding the poha.
Lastly add the poha and soak everything together.
Use the soaked water to grind the batter.
Do the doasi, after fermenting.
Thanks and take care, Kugan98
Dear P.S Tamby, I remember you asking for a quiche recipe long ago.
I hope I am right. I forgot all about it.
My relative from India was talking about quiche.
She gave me the recipe, here is the dish for you. Kugan.
SPINACH TOFU QUICHE
Ingredients:
300 grms soft tofu, squeeze out the water.
1/3 cup or little more milk
½ tsp fresh coarse pepper powder
Salt to taste
1 tsp oil
1 tsp minced garlic
¼ cup chopped onions
300 grms spinach, only leaves chopped
2/3 cups shredded chedder cheese
½ cup mozarella cheese
1 unbaked 9 inch pie crust
Preheat oven to 180 degrees C.
Use a potato masher and mash the tofu until smooth.
Add in the milk, pepper powder and salt. Mix well, keep aside.
Heat oil in a pan, add in the minced garlic, saute well.
Add in the onions and stir fry. Add in the spinach, squeeze out the water well.
Stir fry little till the raw smell goes. Remove, cool.
Now in a bowl, add in the tofu mixture, spinach mixture and the cheeses.
Mix them all well, pour in the pie crust.
Bake in the oven for about 30 minutes or until golden brown.
Let it cool for about 10 minutes before cutting.
QUICHE BEFORE BAKING:
http://farm9.staticflickr.com/8153/6...cbcee668_c.jpg
QUICHE AFTER BAKING:
http://farm9.staticflickr.com/8016/6...cb12a3f0_c.jpg
Kuganai vida oru nalla cookaa...besh besh...sariyaana poati....;)
thanks kugan, will try
Hi K, Dev and others,
Visiting this thread after a long time. Hope everybody is fine :)
K, just checked your crispy Dosai recipe. Looks good. What is poha btw?
Roshan, nice to c u here...:)
Poha is beaten rice...they call it aval in tamil...:)
hi PPl, does anyone have any info abt this plant called stevia(seeni thulasi in tamil)... is it safe for regular consumption as a sugar substitute?
Dear K :-
enakku left-over idli irunthucha.. unga idli stir fry paarthena.. udane pOy left over idli-ya cube pannittu, konjam cauliflower irunthathu, atheiyum cut-pannittu, oru simpe stri fry pannitten .. with the usual thalippu spices plus onions and some curry powder, yum! thanks for the idea :)
Oh aval'a? Thanks Dev.Quote:
Originally Posted by dev
Thanks Dev, for your nice post.
Dev, valavanukku oru valavan irupaan thaaney:-D
I have heard about the sugar substitutes
Do not know about the fresh herbs.
I do not like the after taste of the sugar substitutes.
Sure they will have their side effects.
Dev, thanks for clearing the doubts for Roshan.
Thanks and take care, Kugan
Thanks Roshan for your nice post.
How are you? It,s a long time since you came to the forum.
Do drop in when time permits.
Do try out the dosai, when you have the time.
Take care, kugan
Thanks NM for your nice post.
Glad that I was little help to you.
Suvai asked for many types of fried idli.
I have posted several types.
The latest type was very yummy, sweet,sour and hot taste.
Thanks NM. Take care, Kugan.
Suvai a simple recipe for you.:smokesmile:
Enjoy, Kugan
DAL WITH BOK CHOY
½ cup toor soaked for 15 minutes
¼ tsp tumeric powder
2 tsp oil
¼ tsp mustard seeds
¼ tsp urad dal
¼ tsp asafoetida powder
2 dried chillies broken
1 onion chopped
1 tomato chopped
3 green chillies sliced
Salt to taste
3 cups of bok choy chopped
A pinch of sugar
Little lime juice
1 sprig curry leaves
Method:
Cook the toor dal with the tumeric powder.
Do not over cook the dal with lot of water, remove and keep aside.
Heat a pan with the oil, add in the mustard and urad dal.
Let them crackle, add in the asofoetida powder and red chillie.
Stir for a moment, add in the chopped onions.
Saute well, add in tomato green chillies and salt.
Stir fry well, add in the chopped bok choy and sugar.
Stir fry for a moment, add in the cooked dal.
Let everything cook well for 10 minutes.
Add in the lime juice and curry leaves. Remove and serve.
http://farm6.staticflickr.com/5344/7...d0267e32_c.jpg
Hi K, stevia is a natural sweetner...not the usual chemical laden sugar substitutes...just add the powdered leaves of stevia plant to sweeten stuffs... but it takes few secs for us to feel the taste unlike the normal sugar where we can sense the taste the moment it hits the tongue... I bought some stevia sug tabs 2 days back and we use 50-50 of stevia n sug... I did some research on google and found that it's widely used in Japan and few otehr countries...in japan it occupies 40% of the sweetener market...there are no known side effects even if it's consumed everyday they say... they say it's even good for diabetics as it enhances insulin secretion... so dhairiyama use pannalaamnu ninaikiren...
I am doing good, K, Thanks . Hope you are keeping well.Quote:
Originally Posted by kugan98
Yes I am planning to try out the crispy Dosai coming week end. Fortunately I have some aval which I had brough from Sri Lanka.
Dear kuganka and friends ,
How r u ?Was lil busy these days
My son was down with viral fever.Last four to five days he was sufferring from fever.Yet to recover fully.
Kuganka thanks for the nice recipes.
Thanks Kugan for the tasty sambar. It was very nice with iddli.
Every one enjoyed it in our house.
Aarthii, hope your son gets better soon.
Rose
Hi Kugan sis,
How have you been? Hope you and your family are fine. I still need to catch up with back pages of this thread - remba neglect pannittEn.
Need an idea from you: Can we keep Sambal (ikan bilis, in my case) for long term, like our pickles? Scoop it out as and you feel you need it that day? What say you?
:shock: I asked this about an year ago, and you still remembered! :notworthy:Quote:
Originally Posted by kugan98
Many thanks akka, will try it !
Dear Dev, thanks for your nice answer.Quote:
Originally Posted by dev
I was having a wrong idea about substitutes.
Well I would like to try out the stevia, can you buy in any medical shops.
How do you use it in coffee or tea. Also how to use in cooking.?
I am very much interested in this. Thanks Dev, take care, Kugan
Thanks Roshan, good for you , luckily you brought some aval.Quote:
Originally Posted by Roshan
Thanks and take care, Kugan
Dear Aarthii, so sad to hear about Pranay.
I know sometimes in Spring, the children do not agree with the climate.
Take care of him, give him lots of fluids to drink.
Do not worry about the forum. Give my regards to brother.
Take care Aarthii, thanks, Kugan
Thanks Rose, I am glad that all liked the sambar.Quote:
Originally Posted by rose75
Take care and give us more feedbacks.
Thanks and take, Kugan
Groucho anneh eppadi irukireengga?Quote:
Originally Posted by groucho070
Anneh, the normal ikan bilis sambal cannot be kept for a long time.
Since we add onions, and at times santan.
Anneh I have a super ikan bilis sambal, not the Malay type.
This you can keep and scoop as you like.
This is a nyonya type of ikan bilis pickle.
I used to love this when I was a non- vegetarian..
Try it once and see, if you like it.
Thanks and take care, give my hugs to little kutti.
Kugan
Pickled Anchovies.
200 grms fine anchovies
60 grms finely sliced ginger
60 grms finely sliced garlic
30 grms chillie powder (more or less)
1 tbs mustard seeds
1 tbs cummin seeds
1 tbs aniseeds
sugar to taste
vinegar as needed
salt to taste
oil
Method:
Fry the anchovies 3/4 cooked. Remove.
Grind the 3 spices roughly using vinegar.
Heat a wok, add oil, fry the garlic and ginger.
Till a bit brown. Add the spices and chillie powder.
Fry well, add little vinegar as needed.
Add sugar to taste, and salt.
Add the fried anchovies and mix well.
Dish out. Bottle when cooled.
It keeps well if you use a dry spoon.
http://2.bp.blogspot.com/-_rxDnJYiUJ...25282%2529.jpg
Thanks Tamby, I am like that, at times I am very forgetful.
Too many things on my head.
Thanks and take care, Kugan
We are fine, Kugan sis. And thank you sooooo much for that recipe. Really appreciate it.
Friends try this simple dish. Kugan
KUNG PAU TOFU
Ingredients:
400 grms firm tofu cut into cubes
2 tbs oil
100 grms button mushroom sliced
100 grms cauliflower cut into florets
100 grms capsicum cubed
100 grms tomato, remove seeds and cubed
100 grms snow peas, stringed
Little salt
Little pepper powder
1 tbs oil
1 big onion sliced
2 pips garlic smashed
½ cup water
1/3 cup soy sauce
2 tbs rice vinegar
1 tbs chillie sauce
1 tbs cornstarch
¼ cup roasted peanuts
Method:
Heat oil in a non-stick pan, pan fry the tofu pieces and remove.
In the same oil, add in all the veges, salt and pepper powder.
Saute untill the veges are half cooked. Remove and keep aside.
Now heat the oil in a pan, add in smashed garlic and onions.
Saute well, now mix the water, soy sauce, vinegar, chillie sauce and corn starch.
Pour into the pan, add in the fried tofu and the vegetables.
On high heat cook for a moment until the sauce thickens.
Add in the roasted peanuts and remove.
Serve with steaming rice, or you can have it as a dish.
NOTE:
you can add cut red chillies, while sauteeing the onions.
http://farm9.staticflickr.com/8011/7...03d32cf7_c.jpg