Hi Sudha akkaQuote:
Originally Posted by sudha india
I know what Neeragaram is, but my question was regarding those tamil words in bold ? :)
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Hi Sudha akkaQuote:
Originally Posted by sudha india
I know what Neeragaram is, but my question was regarding those tamil words in bold ? :)
Oh... sorry
Venal katti and verkuru - skin problems that occur during summer because of the heat.
venal katti is boils and verkuru is prickly heat
Quote:
Originally Posted by sudha india
Oh thanks for the explanation :)
Sorry friends, not in town for few days.
Not in town, but came home with few new tasting recipes.
Will post them soon. Kugan
Quote:
Originally Posted by NOV
Thanks NOV anneh, let me try too and see how it turns out.
No cooked rice added, only yeast to make the aapam soft.
I will post the picture if it turns out well:-D
Kugan
NOV anneh, what is the curry in your puri plate?
potato and tomato curry? Looks very colourful.
Kugan
Thanks P.S Tamby for your nice posts.
Glad that our Sudha has answered your question.
Thanks, Kugan
Thanks Sudah, for clearing our P.S doubts.
Imm, still waiting for the recipe from your friend.
Found out more about puli inji, where they fry the green chillie,
and ginger, before adding to the tamarind mix.
according to my fried, this will last longer without going bad.
Let me try it out. Kugan
Dear Sangeetha, hope every thing is fine with you.
Take care, Kugan
Tomato chutney, thokku, gojuu, are all made in so many different ways.
This one, which I tasted while being away. Try it friends. Kugan
TOMATO THOKKU WITH POWDERS
Ingredients:
1 tbs gingelly oil
1 tsp mustard seeds
1 tsp urad dal
2 sprigs of curry leaves
¼ tsp asafetida powder
500 grms ripe red tomatoes chopped
½ tsp turmeric powder
2 tsp chillie powder
1 tsp tamarind paste
¼ cup of water
1 tsp sambar powder
1 tsp coriander powder
1 tbs of jiggery
Salt to taste
1 tbs of chopped coriander leaves
Method:
Heat oil in a non-stick wok, add in the mustard seeds.
Let it crackle, add in the urad dal, let it brown a bit.
Add in the asafetida powder and curry leaves.
Give a good stir.
Add in the chopped tomatoes, turmeric powder, chillie powder,
tamarind paste, stir fry nicely, add in the water.
Put the flame in sim, and let cook, stirring occasionally.
The tomatoes should have become mushy now.
Add in the sambar, coriander, jiggery and salt.
Stir well and cook for few minutes.
The thokku, should be semi solid in consistency.
Remove and garnish with the coriander leaves.
http://farm9.staticflickr.com/8400/8...f3963312_z.jpg
Kuganka, paruppi satham came out very excellent . Every one enjoyed in my house.
Thanks a lot for the recipe. Will try your ash gourd recipe too.
Can we use the tomato tho kaki for dosai and things, or only rice.
Thanks. Rose
Town vittu town poi recipe collect pannitu varum K..... unga interest in this is amazing.Quote:
Originally Posted by kugan98
I have little problem here. MIL is admitted in hospital for a surgery. So all SIL and
their children and grand children are visiting. So I am running between 2 houses, hospital and office.
So will get the recipe once everything is settled.
Thanks Rose for your nice post.Quote:
Originally Posted by rose75
Glad that all enjoyed the dish.
You can use the thokku for dosai, roti or even rice.
Thanks and take care, Kugan
Dear Sudha, very sorry to hear about your in- law.Quote:
Originally Posted by sudha india
Do not worry about the recipe. I was just kidding.
Family comes first, I know how busy you will be.
Take care Sudha. Kugan
Here is one recipe which my mom use to prepare and it is my favourite.
I really dont know how my mom prepares, but this how I prepare and yes it tasted the same and looked the same as my mom's recipe.
I use to prepare this on the day when I dont like/want to have onion or garlic.
Simple Keerai poricha kozhambu:
Spinach - 1 bunch
Toor dal - I guess 4 tbsp. (3/4th handful :oops2: seriously this is how I measure :|)
Channa dal - 1.5 tbsp
Redchilli - 4
Coconut shreds - 1 tbsp(optional)
Turmeric - as required.
Salt - as required.
Oil - as required.
Tempering:
Panch puran seeds - 2 tsp or mustard seeds, jeera - 1/2 tsp
urad dal - 1.2 tsp
Method:
Fry channadal and red chille in oil and keep it aside to cool town.
In a wok, add toor dal and required water, cook till toor dal is mashable. Add turmeric powder, salt, spinach, mix it well. Let is cook for about 15 mins.
Now grind channa dal + red chillies +coconut shreds and add the powder to the spinach mixture.
Add a pinch of asofotida/perungaayam, tempered Panch puran seeds or mustard, jeera and urad dal. Mix well. Leave for about 2 mins.
Thats it. Keerai poricha kozhambu is ready. Enjoy as a main dish or a side for thengaai thuvayal rice.
Thanks,
Madhu Sree
unga kai photo onnu ( original size ) podunga.. appothan recipe puriyum :yes:Quote:
(3/4th handful seriously this is how I measure )
paanch puran seeds-na enna ? அஞ்சு பூரான் விதையா ? கேள்விபட்டதே இல்லையே ! :think:
இதுக்கு விளக்கம் அளித்து விட்டால் செஞ்சு பார்க்க சௌகரியப்படும். :noteeth:
This is too much madhu :roll: :|Quote:
Originally Posted by madhu
It is like a mix of 5 different seeds... check here, http://en.wikipedia.org/wiki/Panch_phoronQuote:
Originally Posted by madhu
Hi Kugan akka & co
When making Briyani, does it have to be "Oily"?? I have a veg briyani in a restaurant once a week for lunch, it tastes so nice, but I think they use lot of ghee, is ghee a must in such dishes ?
Hello everyone its taking a lot time for me to recover this time. Thank you K and PS Thamby for the tips I am following everything and they did help me.
lack of appetite is still there, which is very strange. I always eat with full interest.
K thakkali thokku looks easy and yummy.
Madhu Shree can the keerai procha kulambu be done with Drumstick leaves?
PS Thamby I have experienced it twice once when I did Biryani at friends' place by mistake I added a lot of oil poured oil without control, did not remove the excess oils as we were in hurry. THe biryani turned out excellent like the hotel ones. Everyone wished for more portion. And once in a hotel i did not have oil so made it with full ghee the biryani was also very tasty. made it with camping stove. So more oil definitely tasty with my exp. I dont know for sure as I am not expert :cry::cry:
Hello Kugan and everyone !
After a long time I'm back!Hows everyone doin?
Kugan-lotsa new recipes..yummy and mouthwatering!
Nothing much is happening at my end,except I've started to volunteer in California Tamil academy as a teacher:-)
We have 14 kids in my class ..Most of them are 6 yr olds...I njoy teaching and at times thalaiya pitchufying unable to handle all the naughties.Even blogging also has taken a back seat:-(
I just saw the huge spread by Kugan..Ennanga,kalyanathuku samaicha madhirinirukku!
True akka, anything tasty is never good for you :(Quote:
Originally Posted by sangeethabalaji
sangeetha, you have murunga keerai? :slurp: :sigh2: so lucky you are :DQuote:
Originally Posted by sangeethabalaji
yes, you can do with murungakeerai, though I never tried with murungakeerai, but heard tht you can do with that. Add coconut as am little bit afraid that it might become bitter??? not sure, but I think it will taste like murungakkaai poricha kuzhambu... :D try and let us know how it turned out... :D..
Dear Madhu Sree, thanks for the nice keerai poricha kulambu.Quote:
Originally Posted by Madhu Sree
I always do the keerai kadayal, but I do not add the channa and chillie powder.
Your method was new to me, I tried it at once, came out very tasty.
I am sure murungai keerai will taste really good.
You need not kadai the muruga keerai
Took pictures of it, but my p.c is giving me problem.
I do not know how to post pictures from IPad . I will post as soon as my PC is o.k
Thanks and take care, Kugan
Madhu anneh, why buying vambu for a vilai:banghead:Quote:
Originally Posted by madhu
Kugan
P.S Tamby, I normally do not add extra ghee or oil.Quote:
Originally Posted by PARAMASHIVAN
Little oily::roll: not that bad.
After hearing your version and Sangeetha,s, I am tempted to try.
Thanks and take care, Kugan
Hello Ramrish, how are you and your family?Quote:
Originally Posted by Ramrish
Nice to see you in the forum after a long time.
I am very happy to hear that you have volunteered to teach.
Such a noble work, we are all very proud of you.
No joke handling small kids, some times it would be fun.
Imm. California, nice place, I have been to the place.
Oh, the spread, it was for about 10 people, plus about 12 people on my house:-D
Ungga anniversaryku sollungga , vanthu. samaikiren.
Thanks and take care, Kugan
Dear Sangeetha, thanks for your nice post.Quote:
Originally Posted by sangeethabalaji
Take your time to recover, you need all the rest now.
Take good food, little at a time, do not go hungry.
You are suffering from lack of appetite.
Ingga enadanaa, laboh,labohnu pasikithu:sigh2:
Thanks and take care, Kugan
hi kugan,
how r u? so much to catch on. bit busy with work. will get time after 2nd week of May.
keep watching the thread. but no time to try.
Kugan akka, ghee does make it very tasty, I think once in a while it's OK :)Quote:
Originally Posted by kugan98
Super K, you are really a Super woman :D...
ivlo seekiram try panniteengale... so happy that you liked it :D
it goes well with paruppu saadham too :D
:lol2: madhu pappaaa vara vara romba naughty aagiduchu... no choclates for madhu pappaa... :razz:Quote:
Originally Posted by kugan98
Thanks for your post Selviem.Quote:
Originally Posted by selvieam
HOme is very important. Every thing will be fine, only when our home is peaceful.
We have our duty towards our family. Forum is only to relax after every thing is over.
So do not worry, take care of your family. All my friends are always in my mind.
I always pray for all their well beings. Take care Selviem
Come to the forum when you are free and relaxed.
Kugan
Madhu Sree, super onnum illa, had the keerai, so tried your method.Quote:
Originally Posted by Madhu Sree
So sad that my p.c is not in order.
I will have to trouble NOV anneh to post my picture.
Take care, Kugan
Acho,cho Madhu Sree, namma Madhu anneh paavam.Quote:
Originally Posted by Madhu Sree
I am sure the chocolates in UK are much better than in India.
So please do not deny chocolates for our anneh:-D:)
Kugan
Is he in UK ? BTW for nice chocolates, Belgium is the best country. :)Quote:
Originally Posted by kugan98
Neenga onu Tamby, namma Madhu anneh Singaara Chennaiyil thaan irukaar.Quote:
Originally Posted by PARAMASHIVAN
Namma Madhu Sree thaan foreign .
So chocolates from UK for our Madhu anneh.
Indian chocolates :shhh:
Kugan
Madhu Sree I went to my friends house to post the picture.
I did not want to trouble our NOV anneh.
Thanks for the nice recipe. Kugan
http://farm9.staticflickr.com/8402/8...1ceb1777_z.jpg
Try this Chinese style sweet and sour ?
SWEET SOUR TOFU, MOCK MEAT, OR CHICKEN MEAT
Ingredients:
To Marinate:
250 grms tofu or mock meat, cut into big cubes
¼ tsp 5 spice powder
½ tsp sugar
1/3 tsp salt
1 tsp light soy sauce
Little white pepper powder
Coating:
¼ cup milk
½ cup tapioca starch or more
Oil for frying
Vegetables:
1 tbs oil
½ red onion, cut into wedges and separated
½ cup capsicum cubed
½ cup cucumber cubed
½ cup pineapple cubed
½ cup tomato cubed
Gravy:
2 tbs rice wine
2 tbs sugar
1 tsp Worcestershire sauce
3 tbs tomato sauce
1 tbs chillie sauce
Mix well
Method:
Marinate the tofu or mock meat for about 30 minutes.
Now dip the tofu in the milk, then coat each piece with the tapioca starch.
Heat up a non stick wok with the oil. Deep fry the tofu until golden in colour.
Remove to a bowl .
Now heat another wok with the 1 tbs of oil.
Put in the onion wedges and capsicum, cook for about 10 seconds.
Then pour in the mixed gravy, and bring to a boil.
Add in the rest of the vegetables, give it a toss.
Add in the fried tofu, turn off the heat, give it a few tosses.
Serve immediately
http://farm9.staticflickr.com/8253/8...3b1eeb60_z.jpg
super K, I ll post my version's pic soon... :D
it seems, u added onion, it will add more taste... :D