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P.S Tamby, thanks for your prompt response.
Making the fillings for the sausages will be easy.
We will not get the casings to fill the ingredients to make the sausages.
Only big companies will manufacture vegetarian casings.
So, sorry Tamby, if you feel like eating, just buy a packet:-D
Thanks and take care, Kugan98
Lakme, thank you very much for your nice words and compliments.
The interest in cooking keeps me going.
Thanks, try out some simple recipes and give us the feed back.
Thanks again, take care, Kugan98
Thanks Selviem, I know you are a very busy person.
Nice to know that you make rava pongal the same way.
Try with the kara chutney next time.
I too will try with the paasiparuppu sambar.
Thanks and take care, Kugan98
Rose, thank you very very much. I feel so happy that my recipes have helped you.
Try out the cake, it is very simple to make, also the rava pongal.
It's nice to always change our menu in our house.
I am sure every one will enjoy different types of food.
Thanks and take care, Kugan98
My dear friends, sometimes visiting relatives are a blessing than bore.
I collected so many day to day simple recipes from them.
That's what we want, not elaborate ones.
Normally, if I get drum stick leaves, I will do a poriyal, or a tani saar.
I learnt to make sambar from them, very tasty.
I will be posting few recipes that I got from them, I am sure we all can cook them in our house, simple ingredients and simple methods.
Thanks and take care, Kugan98
My dear friends here is the simple keerai sambar.
Enjoy, Kugan98
DRUM STICK KEERAI SAMBAR
Ingredients:
100 grms toor dal
¼ tsp tumeric powder
2 tsp oil
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp funugreek seeds
2 dry red chillie broken
1 sprig curry leaves
6 small shallots cut into halves
2 small tomatoes quartered
2 tsp red chillie powder
1 tsp coriander powder
Salt to taste
1 tbs tamarind thick juice
2 cups cleaned drum stick leaves
½ tbs sambar powder
2 cups of water
Method:
Pressure cook the dal and tumeric powder.
Heat a pot with the oil. Add in the asafoetida, mustard seeds, cumin, funugreek,
dry red chillies and the curry leaves. Let the spices splutter.
Add in the shallots, and saute until lightly pink.
Add in the cut tomatoes, stir until cooked.
Now add in the red chillie powder, coriander powder and salt.
Stir well, add in the tamarind juice mix well.
Now add in drumstick leaves, and stir well.
Cook on low flame, add in the sambar powder, water.
Mix well, cover and let it cook for 5 minutes.
Now add in the cooked mashed dal, stir well.
Add more water if needed. Let it boil for about 5 minutes.
Remove and serve with steaming hot rice, or chapathi.
http://farm6.static.flickr.com/5023/...6435b3db_z.jpg
wow i love drumstick leaves very much, but it is very difficult to get here. sambar is tempting. we also make drumstick leaves sambar.will try ur version when i go to india.
we r going on vacation in july for 2 months this time.
Kugan, I just do not know how to thank you. As Rose 75 said, you have brighten our lives. So many simple day to day recipes. I usually will crack my head as to what to cook the next day. Now it is so simple, just log on to Kugan's Kitchen.
There you have so many simple dishes.
Murungga keerai sambar is new to me too. I love that keerai, so easy to get and so cheap, yet full of iron contents. I will try out the sambar today.
Thanks Kugan, we are very very indebted to you for your kind service.:yes:
Gulabjamun.
Dear Selviem, thanks for your nice post.
Selviem, I know you are a very busy person, with lot of responsibilities.
At the same time I know you have lots of hidden talents.
Selviem, glad that you too do drumstick leaves sambar.
I did not know until my relative showed me.
You might have thought that keerai sambars are simple recipes.
But we all like it very much. Simple and easy.
So please if you know any simple recipes, please do not hesitate to post.
You were my staunch supporter when I started.
Without your help, I would not have reached this stage.
I am always grateful for your help.
Enjoy your holidays in India Selviem.
If you have access to any p.c, please there , keep in touch.
We all love your simple recipes.
Thanks and take care, Kugan98
Gulabjamun, thanks for your nice post.
Encouragements like yours make us post more and more recipes.
I have few simple recipes from my relatives.
I will post them daily, here.
Thanks and take care, Kugan98
Friends, we all make mint chutney, or tomato chutney, or onion chutney.
Try this combo of mint, tomato and onions.
Taste is very yummy. Goes well with spongy idlis.
Kugan98
MINT TOMATO CHUTNEY
Ingredients:
1 onion chopped
1 red tomato chopped
1 ½ tbs grated coconut
1 hand full mint leaves
A pinch of tumeric powder
Salt as needed
½ tsp oil
To Roast:
1 ½ tbs channa dal
6 dry red chillies, cut into pieces
½ tsp oil
To Temper:
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
1 long red chillie cut into pieces
A pinch of asafoetida powder
1 tsp oil.
Method:
Heat a wok with ½ tsp of oil. Add the channa dal and red chillie.
Roast till the dal turns golden brown. Add in the mint leaves, saute well.
Remove and keep.
Add in ½ tsp oil, add in the onions, saute till transparent.
Add in the tomato and cook till soft. Remove and cool.
Now in a blender, add in the roasted ingredients and grind a bit.
Add in the cooked onion, tomato, coconut, tumeric and salt.
Grind to a smooth paste with water according to your desired consistency.
Heat a pan with 1 tsp of oil. Add in all the tempering ingredients.
Pour over the ground chutney, mix and serve with idli or dosai.
mint, Tomato Chutney:
http://farm3.static.flickr.com/2614/...5d8ba9f1_z.jpg
Spongy Idlis:
http://farm6.static.flickr.com/5070/...3d80cbdd_z.jpg
come on kugan, u r so dedicated and sincere in ur work, i really appreciate u for that. there are no words to explain.
will post simple receipes whenever i get time. we all r busy with our schedules.
we really learn so many dishes from this thread, even so many tips too.
i am trying whatever i can try.
today i made white pumpkin rasavangi , came out nicely. i picked this receipe from some TV channel.
i do have facility to access net connection during my vacation. Surely i will be present in the hub, with some receipes of my mom.
take care kugan
Dear Selviem, thanks for your nice post.
I can really understand your situation.
We will be missing out many yummy recipes,
thinking that they are very simple recipes.
Please post when you feel free.
i am sure your mom will have some nice recipes.
Selviem, just look at the coincidence .
I am making pusini rasavangi tomorrow, my relatives recipe.
you have made it today.
Both of us think alike:-D
You post your version, and I will post mine.
Thanks Selviem, take care, Kugan
Kugan, your iddlis look so posa posa:-D. Your mint chutney looks so inviting. feel like eating at once. I have only seen green colour mint chutney.
Your m.keerai sambar was a super hit in my house. Every one enjoyed it very much.
Yes Selviem, as Kugan says post simple recipes that we will cook daily in our house.
Thanks to every one. Gulabjamun.
sure kugan, my version as i told, i picked poosini rasavangi from tamil channel. i will post that tonight, need ur version too.
mom receipes, will be very simple, normal cooking, but taste will be too good. i will post her receipes when i go to india.
Gulabjamun thanks for your nice mail.
Glad that all enjoyed the m. keerai sambar.
She also taught me how to do keerai kulambu.
I will post the recipe later.
Gulabjamun, your comments about the idli, posa,posa makes me:rotfl::rotfl:
Thanks again gulabjamun. Take care, Kugan98
Thanks Selviem, looking forward to your mom's nice recipes.
We do not know, they cook simple and delicious dishes.
Olden days recipes are real treasures.
Thanks, Selviem, take care, Kugan98
I simply love Nichiro uncle's tomato rice. That's the only recipe that I have.
That's the best so far:2thumbsup:
My relative taught me this simple tomato rice, which she says she packs in lunch boxes to work. She also taught me a good mixed onion raitha. I will post soon.
Try this out friends, Kugan98
TOMATO RICE
Ingredients:
1 cup basmathi rice, soak for 10 minutes, drain.
1 big onion sliced
4 red medium tomatoes chopped fine
6 pips garlic minced roughly
1 ½ tsp chillie powder
1/2 tsp garam masala
Little tumeric powder
3 tbs ghee
1 bay leaf
1 inch cinnamon stick
2 cardamom pods
2 cloves
½ tsp aniseeds
2 green chillies, slit and cut across
1 sprig curry leaves
Salt per taste
Little coriander leaves for garnishing.
Method:
Heat a wok with 1 tbs of ghee. Add in the bay leaf, cinnamon,
cardamom, cloves, and aniseeds. Let them splutter.
Add in the drained rice and fry gently till moisture disappears.
Transfer the contents to a rice cooker, add salt and 2 cups of water.
Cook and cool the rice, it should be like separate grains.
Heat a wok with the 2 tbs of ghee. Add in the minced garlic.
Saute for a second, add in the onions and fry till transparent.
Add in the chopped tomatoes, salt, chillie , garam masala and tumeric.
green chillies and curry leaves.
Fry till the tomatoes get mushy, and oil separates from the gravy.
Do not fry the gravy too dry.
Now mix this gravy with the cooked rice along with the chopped
coriander leaves, gently.
Give about 20 minutes for the rice to absorb the gravy.
Serve with raitha, fried potato wedges.
NOTE: you can add chopped carrots and green peas while cooking
the gravy if you like.
http://farm4.static.flickr.com/3337/...eb05cbcf_z.jpg
Friends, here is the mixed onion raitha for the tomato rice.
It was thick and creamy. Kugan98.
MIXED ONION RAITHA
Ingredients:
2 cups thick curds
2 medium onions sliced, add little salt keep aside
1 small cucumber grated, squeeze out little juice
1 smal carrot grated
1 big tomato, discard the pulp, chop into small pieces
Little coriander leaves chopped
Salt to taste
A tinge of sugar
Method:
Beat the curds well with the salt and sugar.
Squeeze the onions, to remove the pungent taste.
Add it to the curds. Add the squeezed cucumber.
Add in the grated carrot, tomato, coriander leaves.
Mix well with the curds, chill and serve.
NOTE: She said you can add in a pinch of cumin powder if you like.
http://farm3.static.flickr.com/2631/...0902c40a_z.jpg
Kugan akka
Raitha Looks yummy :)
Kugan rava ponggal was that easy to make and very tasty. I made the cake, the taste was very nice with the icing. I was not clever enough to make beautiful icing pattern like you. I just covered the cake with the chocolate icing. Anyway we all enjoyed the cake very much.
Your mint chutney and raitha too looks yummy. Will try them soon. Rose
Tomato rice and Raitha looks yummy :slurp:
Will try it really soon :slurp: :slurp:
Kugan, do you have a recipe for kara kuzhambu using chinna vengayam in the Chettinad style? We had eaten this with Pongal some years ago and I wanted to try it out.
Thanks in advance. all the recipes you've posted look so good!
P.S Tamby, thanks for your compliments.
try it out Tamby. Kugan98
Rose, thanks for all your nice words.
Everything needs practice. I too was like you in the beginning.
Try out the other simple recipes.
Thanks, Kugan98
Dear Crazy, welcome. Hope you will try out the recipes.
My rice is a bit over cooked. Otherwise the taste is nice.
Very simple tomato rice. Thanks, Kugan98
Dear Lakme, thanks for your post.
You are very lucky, my relative taught me a kara kulambu,
or they even call it poondu kulambu, chinna vengaya kulambu.
So many names. The kulambu was like honey, so tasty.
I will post the recipe for you soon. Thanks, Kugan98
Selviem, I am posting my version of the rasavanggi, as taught by my relative.
Hope you like it. Thanks, Kugan98.
PUSINI RASAVANGI
Ingredients:
2 cups pusini cut into cubes
50 grms boiled toor dal
1 cup tamarind juice from 2 tsp tamarind paste
¼ tsp tumeric powder
To Roast And Grind To Paste:
1 tbs oil
1 ½ tbs channa dal
1 tbs coriander seeds
5 dried chillies
Little asafoetida powder
2 tbs grated coconut
2 sprigs curry leaves
To Season:
2 tbs oil
1 tsp mustard seeds
1 tsp urad dal
Little asafoetida powder
1 sprig curry leaves
Little coriander leaves chopped
Salt to taste
Method:
Cut the pusini into small cubes. Use little water just to immerse,
the pusini, boil till just cooked. Do not over cook.
Remove and keep aside.
Heat 1 tbs of oil in a wok, add in the channa dal. Fry till lightly brown.
Add in the coriander seeds, dry chillies, asafoetida, fry till nice aroma comes.
Remove from the stove, add in the curry leaves and the grated coconut.
Mix well, cool and grind to a paste.
Heat a wok with the 2 tbs oil, add in the mustard seeds, add in the asafoetida,
and the urad dal, fry well. Add in the cup of tamarind juice. Boil till the
raw smell goes. Add in the salt, mix well.
Add in the tumeric powder, ground masala and let it boil once.
Add in the boiled pusini, and the cooked dal.
Let it come to a nice boil. Taste for salt and remove from stove.
Add in the curry leaves, and garnish with the cut coriander leaves.
Serve with rice or roti.
http://farm4.static.flickr.com/3568/...e1142240_z.jpg
Lakme here is the kuzhambu for you. If you add more garlic, it becomes poondu kuzhambu, more shallots, it becomes chinna vengaya kuzhambu. Lastly if you add vatrals, it is vatha kuzhambu.:-D Enjoy. Kugan98
CHETTINAD KARA KUZHAMBU WITH SHALLOTS
Ingredients:
½ cup peeled small shallots
1/3 cup peeled garlic
1 lime sized tamarind
1 tbs red chillie powder
2 tsp sambar powder
¼ tsp pepper powder
¼ tsp tumeric powder
Salt to taste
A generous pinch of jaggery
To Temper:
2 tbs gingelly oil
¾ tsp mustard seeds
1 tsp urad dal
½ tsp funugreek seeds
1 tsp aniseeds seeds
1 sprig curry leaves
A pinch of asafoetida
Method:
Soak the tamarind in 3 cups of water. Squeeze out the juice.
Heat a wok with 2 tbs of gingelly oil.
Add in the ingredients to temper, let them splutter well.
Add in the onions and garlic, saute nicely.
Add in the sambar powder, red chillie powder, and tumeric.
Stir fry well with the onions and garlic.
Add in the tamarind water, and salt. Mix well.
Let the gravy boil nicely for about 3 minutes.
Now reduce the flame and let the gravy simmer, till oil separates.
The gravy would be thick by now, add in the jaggery and pepper powder.
Let it come to a boil and remove.
NOTE: Sorry my garlic pips look huge.:roll:
http://farm3.static.flickr.com/2188/...6e778ab5_z.jpg
Kugan, your kara kulambu looks so tasty and nice. Never heard of the name rasavanggi. Have to try out the recipe.
Kugan my mom said that in olden days they will cook a kulambu called keerai kulambu. By chance do you know how to do it.?
Please post the recipe if you have, I like to please my mom.
My mom always will praise you, when ever I cook a new dish.
Thanks Kugan.
mouthwatering recipes K...:)
Can u pls post some raw chutney(no cooking involved) recipes...;) ex: coconut chutney, ennavo chutney...:lol:
வாங்க தேவ் ரொம்ப நாலா காணோம் :roll:
PS, unga tamil thaanga mudiyalai...:lol: went on a vac and had some function to attend... adhaan...
It is better than Udit Narayan's tamil ( now dont ask me who he is :lol:) any way good to see you back. Kugan akka oda kaara kozhamba try panni paarunga :lol2:Quote:
Originally Posted by dev
Gulabjamun, thanks for your nice words.
I will post soon the keerai kulambu, the relative showed me how to do that.
It is a simple village gravy. Take care, Kugan98
Welcome Dev, hope you enjoyed your vacation.
Dev, I remember a simple no cooking chutney.
I will post it soon.
Take care, Kugan98
Try this simple potato fry. Kugan98
SIMPLE POTATO FRY
Ingredients:
3 big potatoes peeled
1 tsp dry chillie powder
¼ tsp tumeric powder
Salt to taste
To Temper:
2 dry chillies cut into pieces
½ tsp mustard seeds
½ tsp urad dal
¼ tsp cumin seeds
1 sprig curry leaves
1 tbs oil
Method:
Clean the potatoes, cut across and cut into thick slices.
Heat oil in a wok, add in the oil. Add in the tempering ingredients.
Let them splutter well.
Add in the sliced potatoes, tumeric powder and salt.
Stir fry well, cover and cook for about 5 minutes.
Remove the cover and fry the potatoes, until they are lightly
brown in colour on both sides.
Now sprinkle the red chillie powder and fry for about 2 minutes.
The simple potatoes will look like roast potatoes.
Serve with rice.
http://farm6.static.flickr.com/5264/...b6706e7c_z.jpg
Kuga, the kara kuzhambu with suda,suda rice, very heavenly. I love potatoes in all forms.
This fry looks so simple and very inviting. Very suitable for small children.
Thanks, thanks. Rose
PS, will try it for sure... but not now... I'm recovering from severe indigestion... :(
Oh Garlic is very Good for indigestion!Quote:
Originally Posted by dev