What are anchovies?
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What are anchovies?
Roshan, over here we use that word to describe nettili karuvadu. Dried small fellers.
Also, I understand Sri Lanka has its own version of Sambal, no?
Roshan, the anchovies I used will look very tiny and whitish in colour.
Similar to this one.
http://i00.i.aliimg.com/photo/v0/105...chovy_fish.jpg
Thanks, Kugan
Oh Neththili Karuvaadaa? we call it sprats in Sri Lanka (Haal Messoa in Sinhalese and Neththili Karuvaadu in Tamil). A very common item in our meals. We do make a couple of dishes with this, including Sambal, but the recipe is a bit different. We get bottled instant Neththili Karuvaadu Sambal in super markets. They taste really good.Quote:
Originally Posted by groucho070
Thanks K, for the picture. Yes this is what we get in Sri Lanka too. I should try your recipe.
The recipe Kugan gave was pickled version. The sambal itself here does not include the spices. It's basic with only chilli, shallots, dried shrimp paste, bit of garlic, all grind, fried on oil then in goes the anchovies (half-fried in my case). There are variants, like some (like NOV, and Kugan too, I think) does not include dried shrimp paste. I am definitely interested to know the Sri Lankan version.Quote:
Originally Posted by Roshan
What we usually do at home is almost as same as your version without dried shrimp paste. But I think it should taste better with it. We use dried shrimp paste/powder in various other dishes like Murungai keerai/agathi keerai poriyal/sundal, peerkangai curry, coconut sambal, capsicum curry, onion sambol etc but not for sprats. There's another version with tomatoes, onions/shallots, garlic, curry leaves, chilli powder and tomatoes with 1/2 or 3/4 fried karuvaadu. We also make a hot curry with coconut milk. I must try your version with dried shrimps paste. It usually gives a very nice and tempting flavour.Quote:
Originally Posted by groucho070
From what ever the recipies posted by K, I should say there are a lot of similarities between Malaysian style and Sri Lankan style of cooking. Even South Indian style is not very much similar to Sri Lankan. That's why I find KL a better place for food and like in SL you get plenty of varieties in Malaysia.
KUNG PAU TOFU looks so fresh n yummy!!!... I hate tofu but seeing the pic, I just feel like giving it another try..:)
Consider your self banned from this thread :curse: :lol2:Quote:
Originally Posted by dev
K, I'm not sure if U'll get in medical shops... maybe U should try in health food stores... I bought mine from an organics store... Stevia usually comes in 3 forms- just the leaves dried and powdered, stevia drops and stevia tablets. I bought the tablets as I was not sure how we'll like it and the others were in larger quantites n expensive... but next time I'll try the leaves...Quote:
Originally Posted by kugan98
As for the tabs, I use it in tea and juices...the sweetness from stevia is diff from normal sugar and needs some getting used to... I use 1 tab of stevia and 1 tsp of sugar for a big cup of tea...I add it once we take the tea off the stove...for juices I use the same 50:50 ratio...1 stevia tab equals 1 tsp of sugar... Gradually we can reduce sugar and increase stevia if we start liking the taste...
See if u can get any useful infor from these links...
http://www.stevia.com.my/
http://thestar.com.my/news/story.asp...736&sec=nation
They say we can prepare sweets using stevia but I din't try it yet... maybe we can use in kesari,payasam kind of stuffs but for those that need sugar syrups, I doubt if it'll be good as stevia doesn't thicken like sugar...I mean it will not become pisu pisu kind of...I'll let u know if I try sweets with it...
Kugan, thanks for the nice Kung pau recipe. I tried it at once and it was soooo tasty.
Thanks for giving us such nice easy recipes.
Dev you can try it with panner if you do not like tofu.
Thanks Roshan for all your nice posts.
I have posted some Sri Lankan recipes before.
My favourite used to be Sri Lankan chicken.
Also some masi sambols and cubed rice.
Thanks Roshan, take care, Kugan
Gurocho anneh, I have an idea.
grind your chillie paste with shrimp paste , shallots and garlic
heat oil and cook the chillie paste till oil seperates.
now use this chillie paste and make your anchovies sambal.
do not use tamarind, use vinegar instead.
No water at all, in that way, you can keep and scoop your sambal.
That too I think, may be a week, not months.
Sorry, I cannot try it out because of the anchovies.
My family is sambal crazy.
We make brinjal sambal, bitter gourd sambal, onion sambal,
tofu sambal, long beans sambal and so on.
Our children will demand rice cooker, cooked rice when sambals are made.
Otherwise it is par boiled, brown rice only:-D
Thanks and take care. Kugan
Friends morkulambu is nothing new to every one.
My relative made a small twist in this morkulambu.
It was very tasty, try it out friends, Kugan.
ASHGOURD MORKULAMBU
Ingredients:
(A)
1 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
5 dried chillies cut into pieces
1 sprig curry leaves
250 grms ashgourd cut into slightly big cubes
¼ tsp tumeric powder
1 cup of water
Salt to taste
(B)
Masala To Grind:
¼ cup of grated coconut
1 tbs raw rice
1 tbs cumin seeds
2 green chillies
(C)
3 green chillies slit
1 tbs roasted urad dal powder
2 cups well beaten sour curds
(D)
2 tbs cut coriander leaves
1 ½ tsp of coconut oil
Method:
Heat a pan and add in oil, mustard seeds, cumin seeds curry leaves and dried chillies.
Saute well, now add in the ashgourd, tumeric powder and stir well.
Add in the water and salt and let it cook.
Now add in the ground masala and the slit green chillies.
Cook well again for about 5 minutes. It should boil well.
Add in the roasted urad dal flour, give a good stir.
Add in the beaten curds, and boil well for 5 minutes.
Lastly add in the cut coriander leaves, remove.
Pour in the coconut oil lastly on top of the gravy.
The gravy should be a little thick.
http://farm8.staticflickr.com/7211/7...de1c93cd_c.jpg
Dev, thanks for your nice info on stevia.
I was surprised because the links you gave are all from Malaysia.
Will soon buy and let you know.
Thanks for all the trouble you are taking Dev.
Take care, Kugan
K, malaysia links thandhaal thaane ungalukku usefulaa irukkum... adhaan...;)
Morkuzhambu is diff with urad dal pwd n all... will try it...
K, did I tell u that I tried the fanta cake last week?... it was good but nowhere near Jayaram bakery stuff...:(
Thanks Dev, for your nice post.
Thanks a lot for the links.
You did not tell me about the fanta cake.
Please post the recipe, so that I can try it.
Enjoy your holidays. Take care, Kugan
MY DEAR FRIENDS, KUGAN'S KITCHEN WISHES ALL THE
MOTHERS A VERY HAPPY MOTHER'S DAY.
M-O-T-H-E-R
"M" is for the million things she gave us,
"O" means only that she's growing old,
"T" is for the tears she shed to save us,
"H" is for her heart of purest gold;
"E" is for her eyes, with love-light shining,
"R" means right, and right she'll always be,
Put them all together, they spell "MOTHER,"
A word that means the world to us.
http://www.yumyume.com/uploads/image...33abb66e4f.png
Kugan, am super super impressed with your culinary skills. Keep them coming. I haven't visited the forum in a long long time. Btw, I run a food blog on Indian recipes with a focus on Andhra cuisine.
K and others, I am looking for a good recipe for Thayir Saadham.
Kuganka, on behalf of all our friends, I would like to wish you a very happy mother,s day.
You have been like a mother to us feeding us with all fantastic recipes.
Thanks Kuganka.
Drum roll please for all the MOMs on here...:cheer:..Happy Mothers Day!!!!!:cheer:
Thank you nga K....for the lovely looking cake...no eggs na ipadi oru piece for me too ;-)
i feel like the rabbit in Alice in Wonderland with the time piece in hand :noteeth:....had to go back a bit to catch up....vazhaipoo la vittu ipo....cake la mudichiteenga K neenga ...add a wink icon here plz .
mada mada mada nu paarthikitey ingey ezhutharen....vazhaipoo urundai kuzhambu....is a must try senjitu solren k....dev....thank u for the "kuzhambu paste" since k has made that in vazhaipoo kuzhambu....will surely try that too......ohhh myyy the panneer pulao.....looks yummy...naalaiki menu tip koduthiteenga thanks.....love the kueythew also....u know k....onga thread la epo vanthaalum....tempting items thaan....manasu iruku paarunga....ithai seiyalaam nu nenaichi....scroll panninaa..adutha item will be more tempting...ipadi....ovoru itemmum....."ennai sei" ennai sei" nu sollumbothu.....ethai seiyarthunu konjam thiku muku thaalam thaan ponga....:noteeth:.....
naalaiki.pottu iruken oru menu from here..rava idly with sesame chutney.............& nite ku kueytheow....maybe i shld make the paneer pulao also................see the effect of what yr items does to my brain???? :noteeth:
ohhhh nithis brinjal recipe also looks good nga k.....;-)
dev.....ty for the link for pidhuku parupu...i looked at it....want to try that too....ty dev for remembering to post it....u & k are double awesome!!!! :-)
k....bokchoy....dal ennai neenaichikiteyyy senjeengalaa :noteeth:.....ty ty...moong dal sambar for idly/ new type of morekuzhambu...ellaam on my list to do........thaan ngo!!!;-)
selvi & aarthi...hope both yr kids have recovered.
k & dev...."what is" bag la irunthu...:noteeth:............a)Gowava ilai thattai???.....2) vella sevai.....never heard of this one either...sounds like marainthu pona dish to me ;-)
i can only imagine k making phone calls here & there....& our dev....typing away for links....:noteeth:
hope its not too much of a spin ;-)
Hi Sailu....welcome to K's thread.....i am also one amongst many who have visted your blog.....good job & more good luck to u....:-)
Hi K, I tried your crispy Dhosa recipe and it came out really very well. Thank you.
Dear Sailu, I am really honoured by your visit to our humble kitchen.Quote:
Originally Posted by sailu
I am just a drop in the ocean, encouraged by my friends from the Kugan's kitchen.
Thank you very much for your compliments.
Thanks for the link to your blog. I will visit when time permits.
Thanks and take care, Kugan
Roshan, glad that you liked the dosai recipe.
I just do not know how I did not post a recipe for tayir saadham.
I will do it tomorrow for you Roshan.
Thanks and take care, Kugan.
Thanks Rose for your nice post.
I am nowhere if not for friends like you all Rose.
Glad you find sometime to post a line or two.
Your posts are my tonic:-D
Thanks and take care, Kugan
Vaangga Suvai, missing for some time?
Neengga vanthale, kitchen kala kalappa maaridum.
It is like double tonic for me.
aanaa, unga recipe peyarai kettal:banghead: engga poi mutturathunu teriyala:-D
I know vella sevai, others:confused2:
Suvai our cakes are all vegetarian only.
So be brave and take a piece.
Try out the recipes slowky and give us the feed back.
Bok Choy was specially for you:smile2:
Thanks and take care, Kugan
My friends how did Mothers Day go for every one?
Well Rubenee and my maid banned Indera and myself from the kitchen.
For breakfast she made, baked spicy potatoes, French toast, vegetarian Chilla,
Spicy iddli fried, baked beans and orange juice.
Enna breakfast O:roll:
Lunch was mint pulao, brinjal raitha, brocooli steamed, keerai prettal and salad.
Enna combination O:yessir:
Tea was cake, spring rolls, jelly, halwa, and parppu vadai
I made shotbread cookies for them.
No one had any space for dinner, even though she made dosai and tomato mint chutney.
I will post the pictures soon.
Thanks and take care, Kugan
adaaa adaaa daaaa thaango R's mothers day menu....combo ellaam paarkaama....heart la irunthu senji irupathu pola theriyuthu....;-) hope u had room to taste the dosai & mint chutney :noteeth:
onga family vazhi vazhiyaa great cooks ku petition pottu irukeengala antha court pillaiyar kita :noteeth:
vaazhthukal for rubinee also to follow yr footsteps in this aspect also :-)
antha goiya ilai thattai.....i think is a sweet....i also asked my aunt...she said she has heard about it but never tasted or tried......if i come to know will pass on the recipe to u...
k....antha suvathila muttara icon paartha....pesaam oru periya advil bottle ah pakathila vachikanum pola iruku.....break illaaama ipadi muttikitaaa sevaru enna aagarthu....:rotfl:
glad u had a fabulous mothers day....;-)
Thanks Suvai, reading your post always lightens my heart.
Poor Rubenee she is not that competent yet.
She relied on the maid for the cooking.
Anyway we all enjoyed the food.
Here is the spread, not that great, but worth it.
Kugan.
BREAKFAST: All Same Colour:roll:
http://farm9.staticflickr.com/8148/7...481e9f9d_c.jpg
http://farm9.staticflickr.com/8145/7...7aef9909_c.jpg
LUNCH:
http://farm8.staticflickr.com/7226/7...b1098949_c.jpg
http://farm8.staticflickr.com/7083/7...bf7e8598_c.jpg
http://farm6.staticflickr.com/5324/7...93aa26b7_c.jpg
Two More Items Missing
TEA:
SYRUP CAKE:
http://farm8.staticflickr.com/7214/7...144e76be_c.jpg
CAKE WITH ICING:
http://farm9.staticflickr.com/8158/7...93584e2c_c.jpg
SPRING ROLLS:
http://farm8.staticflickr.com/7105/7...a862a1f8_c.jpg
AGAR2:
http://farm8.staticflickr.com/7104/7...7b8544ab_c.jpg
MASAL VADAI:
http://farm8.staticflickr.com/7086/7...d5d0fa39_c.jpg
SHORTBREAD COOKIES:
http://farm9.staticflickr.com/8008/7...1593b778_c.jpg
DINNER:
CRISPY DOSAI:
http://farm8.staticflickr.com/7071/7...78a72978_c.jpg
DOSAI WITH MINT CHUTNEY:
http://farm8.staticflickr.com/7211/7...8746b07a_c.jpg
Dev, Rubenee managed to make better crispy dosai than me:cry2::cry2:
NOV anneh have posted Rubenee's spread.
Please give your verdict.
Thanks, Kugan
Roshan, I do not know how I missed this recipe.
Except for the curd and rice, other ingredients vary from person to person.
This is how I make for the house, if giving for people, I will add carrots and cucumber grated.
Try it out Roshan. Kugan
CURD RICE
Ingredients:
1 cup rice, cooked till soft.
Salt to taste
1 tbs butter (optional )
1 cup of thick fresh curds or more as needed
½ cup milk
For Tempering:
1 tsp oil
¼ tsp asafoetida powder
½ tsp mustard seeds
½ tsp urad dal
1 dry red chillie cut into pieces
1 inch ginger chopped finely
2 green chillies chopped fine
1 sprig curry leaves
1 tsp finely chopped coriander leaves
Method:
Cook the rice with salt to a mushy consistency.
Add in the butter if using. Let the rice cool well.
Now add in the curds and milk, mix well and keep aside.
Heat a pan with the oil, add in the asafoetida powder.
Followed by the mustard seeds, urad dal and red chillie.
Saute for a second, now add in the ginger, green chillies and curry leaves.
Just stir for a moment, and add it to the curd rice.
Mix well, add in also the coriander leaves.
Serve the curd rice chill, or as it is , serve it with pickle or fried mor milagai.
Spicy potato subji, or even paruppu thogayal would be nice.
You can add more curd if your curd rice thickens.
NOTE: You can add freshly chopped fine onions if you like.
Also you can add in grated and squeezed cucumber.
Some even add grated carrot,small chopped mango, for a difference.
http://farm6.staticflickr.com/5343/7...08d476ba_c.jpg
Many thanks K :) So nice of you. I will try this soon. Thayirsadham is one of my favourites.
For the exper that Rubenee has in cooking, I would say tht's a super spread... Combination ellam parkadheenga... it's the love that matters...:)
Vaanga Suvai... neenga vandhaal thaan kitchen kalai kattudhu...:D I've not heard abt those recipes... edhavadhu paarrthaal solren...