thank you K for the new year wishes and puli vendi recipe. new to me.
I also wish every one in KK a prosperous new year.
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thank you K for the new year wishes and puli vendi recipe. new to me.
I also wish every one in KK a prosperous new year.
Madhu & Madhu
Paati seivanga, amma seivanga nu sonna podhadhu. :evil:
Kettu recipe share pannunga.
Puli milagai - thuvayal - kelvipattadhe ille. The puli milagai I was referring would be like a watery kulambu with green chillies
here and there. I could not get thro to that friend y/day. But this was made by her cook. Epdiyavadhu kettu solren.
Summerku milaga recipes potta - summa kulu kulunu irukkum. :yessir:
:( Paati..! ammaa ! :cry2: naan oru male... adhukkaga mel ulagam poyi kEttukittu vara mudiyuma enna ?Quote:
Originally Posted by sudha india
inge hub-la irukkum akkas, ammas, athais, thangachis ( annas, thambis koodathan )ellaarum vidha vidhama recipe solluvanga..
adhai padichukkunga :yes:
BTW... andha watery milaga enga athai paatti veetilum seivaanga.. :noteeth:
Quote:
Originally Posted by Aarthii
Welcome Aarthii, after a very long time.
Hope you enjoyed your stay in India with your family.
Please go through the forum slowly, and write your comments.
Wishes to Pranay and Tamby.
Take care, Kugan
Quote:
Originally Posted by sudha india
Thanks Sudha for your nice post.
Have a nice Indo maid to help me out, otherwise:cry3::cry3:
Sudha, I always make, one type of puli inji, this I think is Kerala style
One puli milaga, all taught by my grandma.
Let me tell you one joke, the group that came for lunch,
tayangi, tayangi asked me, if I could give them the bottle of inji puli that I made.
I gladly wrapped up the bottle and gave them.
One more joke, while they were busy eating, my maid put a bowl of purple grapes,
all cleaned and seperated ,on the table in the sitting room.
When they came and sat, we started talking and I forgot about the grapes.
Suddenly one of them asked me if the grapes were real or plastic ones.
I apologized and told them that they were real and for them.
Within minutes the bowl was empty.:rotfl::rotfl:
Later they told me of their experinces of reaching for grapes and finding them to be plastics.
I will post both the recipes soon.
Kugan
Quote:
Originally Posted by madhu
Madhu anneh, I only know about Kerala style inji puli.
One type of puli milaga.
Nagercoil, no idea, let me find out from my aunt.
Our puli milaga, no araichu vittu, will be in slices, or whole slit.
Thanks and take care, Kugan
Quote:
Originally Posted by Madhu Sree
Madhu Sree, please post your version.
Let us try. Thanks, Kugan
Quote:
Originally Posted by sangeethabalaji
Thanks Sangeeths for your post.
Try the puli vendi.
Waiting for your pm.
Good Luck, Kugan
Apapapa, kaarasaaramaana vivaatham, milagai patri.
Sudha neengalum ketu recipe podungga.
The more the merrier.
Aana ippa Indiavil ore, veil, milagai:shaking::shaking:
Pathu seingga.:smokesmirk:
Kugan.
P.S NOV anneh ungga pangguku, oru inji puli.
Ithai ellaam aarambichathey neengga thaan.
There are many ways to cook this inji puli.
This is how I was taught. Kugan
INJI PULI
Ingredients:
2 tbs gingelly oil
1 tsp mustard seeds
200 grms young ginger cut into small pieces
100 grms green chillies cut into small pieces
1 sprig curry leaves cut into pieces
1 cup of tamarind extract ( fairly thick)
1 tsp chillie powder
1/4 tsp tumeric powder
2 tbs brown or white sugar, or more to taste
salt to taste
METHOD:
Heat the wok with oil. Add in the mustard seeds. Let it crackle.
Now add the ginger, green chillies, and curry leaves
And saute for 2 minutes, till they come tender.
Now add tamarind juice, chillie, tumeric powders and let it boil on a medium
flame, till it is thick. You have to stir the contents occasionally,
until the raw smell goes.
Now add the sugar, and salt, careful with the salt as tamarind has salt.
Let it cook till the oil rises to the top.
Remove and cool. Then store it in a bottle.
http://farm9.staticflickr.com/8105/8...8af07c5f_z.jpg
This is how I do the puli milaga.:roll::roll:
Kugan
GREEN CHILLIES IN TAMARIND SAUCE
Ingredients:
1 cup fresh green chillies sliced
1 tbs tamarind paste blended in 2 cups of water
1 tbs jaggery
1 tbs sesame seeds toasted and ground
tsp tumeric powder
salt to taste
1 tbs oil
2 sprigs curry leaves
tsp mustaed seeds
1 dried red chillie cut into pieces.
Method:
Heat oil in a wok. Add the mustard seeds.
Then add the dried chillies, curry leaves, and sliced
green chillies. Fry over slow heat until the chillies, are a bit soft.
Add the diluted tamarind paste, salt and tumeric powder.
Simmer over low heat for about 10 minutes.
Stirring occasionally. Cook till the tamarind mixture thickens.
Remove from stove.
Now add the sesame powder and jaggery.
Stir well. Transfer to a bowl and serve.
http://farm9.staticflickr.com/8100/8...aa0a0003_z.jpg
appa arumai K. so tempting to make inji puli. the jokes made me :rotfl::rotfl::rotfl::rotfl:
the grapes one happened to me also.
my inji is not very young. so have to go and buy young inji.
Quote:
Originally Posted by kugan98
K, summer, hot, milagai, veyil, paathu seinga + :shaking: :shaking:
ellam pottuttu koodave sooda :smokesmirk: podringa ??? Cool smoke ??
Surea indha week end, en friend kitta kettu puli milaga recipe ezhudharen. But neengathan
try pannanum. :yessir:
I think Kerala style inji puli la they will grind the inji.
Oh..KK is full of inji and milagai....
Quote:
Originally Posted by sudha india
K, Sudhaka,Quote:
Originally Posted by kugan98
Niraya milagai sethukaradhu kammi pannitten adhaan try pannala...
oorukku ponappuram amma kitta ketu post panren... :D
Kugan can you post the recipe for the parpu sathaam.
Rose75
Thanks to madhu annaa who bought the aappa chatti for me, successfully made them today!
http://sphotos-a.ak.fbcdn.net/hphoto...74463178_n.jpg
http://sphotos-f.ak.fbcdn.net/hphoto...48040436_n.jpg
Sorry friends, a bit busy with relatives functions.Quote:
Originally Posted by sangeethabalaji
Thanks for your post Sangeetha.
Hope you will try out the inji puli.
Let us know the feed back.
Thanks Kugan
Thanks Sudha for your nice post.Quote:
Originally Posted by sudha india
Here in Malaysia too veil koluthuthu.
I am giving ne'er moor, tender coconut water and water melon fruits for the children.
Sure Sudha, Kugan's kitchen is always open to try out new recipes.
Just get the recipe from from your friend, I will try it out.
I have tasted inji puli in few houses in Kerala, they did not grind the inji.
Let me find out more about this, the next time I visit Kerala
Thanks and take care, Kugan
Thanks Madhu Sree, it is o.k.Quote:
Originally Posted by Madhu Sree
Get the recipe from your mom, when you are free.
Thanks and take care, Kugan
Quote:
Originally Posted by rose75
Dear Rose, I just saw your pm.
I am sorry, I did not know that you wanted to try out this dish for the week end.
I am very sorry. I will post it today, you can try for next week:-D
Thanks and take care, kugan
Thanks NOV Anneh for the beautiful picture of how to do the bread basket.
I do not think I will have the porumai to do it.
Thanks also for the aapam pictures.
They have turned out very beautiful.
I would like to know the proportion you used to make the aapam.
Thanks and take care, Kugan
Dear Rose, this paruppu saathaam is done in so many methods.
I always do like this by adding veges to it.. Try it out. Kugan
PARUPPU SAATHAM
Ingredients:
(A)
2 tbs ghee
1 inch cinnamon stick
3 cardamom pods
3 cloves
(B)
1 tsp mustard seeds
1 tsp cumin seeds
1 dry red chillie cut into pieces
¼ tsp asafetida powder
(C)
2 cups rice, soaked for 15 minutes and drained
½ cup toor dal soaked for ½ an hour and drained
½ tsp turmeric powder
1 tsp coriander powder
(D)
1 ½ cups of cubed mixed vegetables (carrot, beans, potato, green peas etc )
3 green chillies, slit into 4 and cut across into 1 ½ inches in length
1 inch ginger, made into paste
Salt to taste
6 cups of boiling water
¼ cup fresh coriander leaves chopped
Method:
Heat the ghee in a pressure cooker, add in all the spices in (A)
Let them infuse the flavor in ghee.
Add in all the spices in (B), let them crackle well.
Now add in all the ingredients in (C). fry the mixture gently for about 2 minutes.
Now add in the mixed vegetables, cut green chillies, ginger and salt.
Stir nicely the contents, add in the boiling water. Give a good stir.
Put the lid on the pressure cooker, put on the weight.
Cook on medium heat for about 5 whistles.
Remove and let the pressure release on its own, before opening the lid.
The rice and dal should be mushy. Add in the cut coriander leaves, mix well.
Serve with , any side dish of your choice.
http://farm9.staticflickr.com/8398/8...d1a1368b_z.jpg
How are you Kugan. It has been a long time since I posted anything.
Thanks for all the recipes. Do you have a nice recipe for ash gourd.
I usually make only sambar with the ash gourd.
Gulabjamun
Quote:
Originally Posted by gulabjamun
Thanks Gulabjamun for your nice post.
I love ash gourd in all recipes.
Good during this hot weather.
You can make ash gourd patchadi, ash gourd kutoo,
ash gourd moor kulambu, and podi pota ash gourd.
You cam make a kulambu with ash gourd and tatta payir and so on.
Thanks and take care, Kugan
ASH GOURD WITH PODI
Ingredients:
1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
2 cups of ash gourd cut into cubes
¼ tsp turmeric powder
Salt as needed
Water just to immerse the ash gourds
1 tbs thick tamarind paste
¼ cup grated coconut ground to paste
To Roast And Powder Coarsely:
5 dry red chillies
2 tbs urad dal
1 tbs coriander seeds
¼ tsp asafetida powder
Method:
Heat a wok with the oil. Add in the mustard seeds, urad dal and curry leaves.
Let them crackle well. Add in the cut ash gourd, turmeric powder and salt.
Saute the ash gourd pieces well in the oil.
Add in water, just to cover the ash gourd pieces. Cook till soft.
Now add in the tamarind paste and the ground coconut.
Stir well and let it come to a boil. Taste for salt and sourness.
Lastly add in the coarsely grounded powder. Mix well.
Remove and serve as a side dish.
http://farm9.staticflickr.com/8388/8...3324884f_z.jpg
NOV anneh still waiting for the proportion for making
fluffy aapams. Kugan
any tips for naturally healing nasal block, continuous cough and lost appetite. I do not want to take any medications right now. just breathing with mouth. i do not have fever but feeling cold even in normal temp most of the day.
Thanks friends
yes K puli inji romba pudikum. when my tiredness gone will definitely try.
Dear Sangeetha, poor you, no wonder you are missing in the forum.Quote:
Originally Posted by sangeethabalaji
Not wanting to take medications, means I believe good news.
Well I have posted some suggestions in your pm.
Try them out, if you feel they are o.k
Thanks and take care, Kugan
Dear Sangeetha also go through the thread
Miscellaneous Topics, in which NOV anneh has started a thread called
" Health Related Discussions " very very useful informations.
Kugan
Oh Thank you K I did not know about this. I am always interested in these topics. Will follow the thread.
Dear K... enna proportions?Quote:
Originally Posted by kugan98
I just soak kurna arisi overnight, grind with coconut milk and sugar and then add yeast and leave it to ferment.
That's it. :D
This was what I posted in 1999 in this same forum... 14 years ago :frightened:Quote:
Originally Posted by NOV
Thanks NOV anneh, what I meant was,
you know we do not know how to cook kai alavu, or kan alavu:banghead:
The picture of the aapam was just like how my grandma cooks.
Fluffy in the middle, ours will be very flat, because otherwise the middle will not cook.
My grandma will make " kapi " and add to the ground rice mixture.
No cooked rice added, she will add toddy:roll: or little of yesterday's fermented batter.
The next morning she will add coconut milk and sugar.
I have my own recipe from my grandma, mother and so on.
I just wanted to compare your recipe.
That is, how much rice, coconut, sugar and yeast.
Jangan lah marah. Kugan
thats very easy.Quote:
Originally Posted by kugan98
just turn over the appam in the same chatti and let it cook for a minute. No change in fluffiness
ok, the next time I will measure everything and come back with a Kugan Recipe :D
usually I will use 2-3 cups of rice and milk from one coconut. sugar according to taste. (you can taste it after grinding) or you can add more sugar after tasting the first appam made.
1) Take Vitamin C tabletsQuote:
Originally Posted by sangeethabalaji
2) Put a bit of honey and lemon in hot water, pour it into a big pot, cover your head with a towel and inhale the steam
3) Put one spoon of "Manuka" honey (Manuka is the best), squeeze one lemon/lime, mix these into warms water and drink daily in the morning instead of tea
4) Green Tea will also help
Good morning everyone!
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நீராகாரம். முதல்நாள் இரவில் 2 பிடி சோற்றினை ஒரு பாத்திரத்தில் போட்டு 2 குவளை சுத்தமான தண்*ணீர் விட்டு மூடி வைக்க வேண்டும். காலையில் எழுந்ததும் அதில் தேவையான அளவு கல்லுப்பு சேர்த்து சிறிய வெங்காயம் 3 நறுக்கிப் போட்டுக் கரைத்து அப்போதே சாப்பிட வேண்டும்.
இதனால் வாத நோய்களான பக்கவாதம் கைகால் அசதி, முடக்குவாதம் மற்றும் பித்த நோய்களான வயிற்றுப்புண், இரத்த மூலம், சரும நோய்கள் வராது தடுக்கும். அத்துடன் கோடைக்கால பாதிப்புகளான வயிற்றுவலி, சருமத்தில் தோன்றும் வேனல் கட்டி, வேர்க்குரு, தேக அனல் ஆகியன வராது காக்கும்.
Does any one knows what these mean pls ?
PS ........ idha pathi konja naal munnadi egama pesinaangalae...Rajraj, Madhu, MS, ipdi ellarum post pannanga.
Neeragaram is nothing but what is you call pazhaya saadham. Left over rice la, thanni vittu overnight vechirundhu morning adha apdiye
kudikkalam. you can add buttermilk if required.
Rajraj kooda adhukku fermented rice nu explanation kuduthaar.