Quote:
Originally Posted by vasudevan31355
Thanks Vasu Sir, for your quick response.
I am sure many will benefit from your yummy recipe.
I can add in something else instead of fish.
We are vegetarians. Thanks again.
Take care, Kugan
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Quote:
Originally Posted by vasudevan31355
Thanks Vasu Sir, for your quick response.
I am sure many will benefit from your yummy recipe.
I can add in something else instead of fish.
We are vegetarians. Thanks again.
Take care, Kugan
Cuddalore fish or Porto Novo fish? :)Quote:
Originally Posted by vasudevan31355
http://www.thehindu.com/multimedia/d...L2_820311e.jpgQuote:
Originally Posted by rajraj
cuddalore old townil vaangum original kadal meenaakkum.
Kuganji..Quote:
Originally Posted by kugan98
can you list out some items which can be used instead of non-veg items. Coz in some recipes we can use potatoes and likewise some other vegetables.
But its better to keep a list so that we can refer easily. Plz prepare such a list and give us.
Can some one translate the recipe of vasudevan31355 to english for those who do not understand tamil please? Thanks
K
can you please give me the recipe of baked beans? instead of the can ones.
thanks
Quote:
Originally Posted by madhu
Thanks Madhu Anneh for your nice post and suggestion.
Give me some time, I will prepare the list.
Thanks and take care, kugan
Welcome to Kugan,s Kitchen Amitha.Quote:
Originally Posted by amitha
I will translate Vasu sirs recipe in English soon.
I hope you can try our recipes and give us the feedback.
Thanks and take care, kugan
Thanks for your nice post Sangeetha.Quote:
Originally Posted by sangeethabalaji
I can give you the recipe to make baked beans.
They use navel beans to do.
You can get the beans in U S.
I will post the recipe soon for you.
Meantime take Care Of your Health.
Kugan
Vasu
sir, your puli satham came out super .
As you said my whole house was having the gama gama smell, after making the puli kaachal.
I made and distributed to the poor today. I have taken pictures.
I should say not as good as yours. I think I made the podi a bit finer.
The sadest part is that, my PC is giving me some problem again.
Hope to solve soon and post the picture.
Or I have to seek the help of my NOV Anneh for that.
Thanks and keep your recipes rolling.
Kugan
O.K Amitha, my son meddled a bit and pc working temporarily.
Here is the English version, not 100% but it works.
This is how I did. Kugan
PULI. SAATHAM
Ingredients:
Seasonings:
2 tbs gingerly oil
2 tsp channa dal
1/4 tsp fenugreek seeds
5 dry red chillies broken into pieces
1 sprig of curry leaves
1 lime sized ball of tamarind, soaked in 2 cups of water
1/4 tsp asafoetida powder
1/2 tsp turmeric powder
salt to taste
Squeeze the tamarind juice, strain, add in the turmeric and asafoetida powder.
Mix well and keep aside.
To Roast and made into coarse powder:
1/2 tsp gingerly oil
2 tsp channa dal
1 tsp sesame seeds
1 tsp coriander seeds. (optional )
5 dried chillies
1/2 tsp fenugreek seeds
Roast the ingredients one by one. When cool grind to a coarse powder.
Keep aside.
3 tbs peanuts, dry roasted and remove the skin
1 tbs cashew nuts, roasted ( optional )
1 kg rice, boiled with little salt, uthir- uthir and strained
1 tbs gingerly oil
Method:
Heat a wok with the oil,add in the channa dal, once it is brown,
Add in all the other ingredients and sauté for a minute.
Add in the strained tamarind water, sim the flame in the stove.
Boil for about 10 minutes, oil should separate from the gravy.
Add in salt to taste, remember that you will be adding salt in the rice.
Add in the coarsely ground powder, mix well and remove.
Boil the rice with little salt. Cook the rice uthir- uthir.
Strain the rice, add in the gingerly oil and mix well.
Once cooled, add in the tamarind mix, and mix gently.
PULI SAATHAM:
http://farm6.staticflickr.com/5329/8...2b0a906b_z.jpg
THIS IS HOW I PACK:
http://farm8.staticflickr.com/7312/8...ef3d335b_z.jpg
Dear Sangeetha here is your baked beans recipe.
I prefer to buy:-D Kugan
BAKED BEANS
Ingredients:
1 cup navy beans
4 cups of water
Sauce:
¼ cup tomato sauce
¼ cup maple syrup
2 tbs molasses
1 tsp Worcestershire sauce
½ tsp salt
1/8 tsp ground perpper
1/4 tsp chillie powder
1 small onion chopped very fine or minced
Method:
Soak the navy beans over night in lots of water.
At least for 8 hours. Drain.
In a pot add 4 cups of water, and boil on medium heat,
For about an hour, drain and reserve the cooking liquid.
Mix all the sauces well in a 1 ½ quart casserole.
Add in the strained beans , mix well.
Add in the strained cooking liquid to cover the beans ¼ inch above.
Pre heat the oven to 190 degrees centigrade.
Cover the casserole and cook for 10 minutes.
Then reduce the heat to 95 degrees and cook for 2 hours.
Stir the beans after they have cooked for 2 hours.
Cook for another 2 hours, see that the beans are tender and the sauce has reduced
And is sticky. Remove from the oven, stir and allow to stand for 10 minutes.
Serve with bread or your choice.
NOTE: you can reduce the molasses if you do not want too sweet.
DRIED NAVY BEANS:
http://farm4.staticflickr.com/3708/8...fdc92baa_z.jpg
Pack paNNiyaachchilla. enakku anuppi vainga! :lol:
Quote:
Originally Posted by kugan98
Excellent kuganji... vaasanai indu varaikkum adikkuthu. udane saappidanum pola irukuthe.
Seekiram annupunga , pasikuthu :slurp:Quote:
Originally Posted by kugan98
thank you K for the baked bean soup, will try it on friday. looks heathy. me into lot of soups and salad based food to reduce weight.
I think in your blogspot Dev might have sorted it out category wise. It will be nice if she gives me access as I am searching soup salad keerai recipes from all your forums 1 to 7.
puli sadham tempting i dont think i will be able to stop with a small portion of it. Will complete two boxes which i am not allowed while losing weight.:cry2:
Rajraj uncle and P.S Tamby, did you both go to the airport,
to receive the p[acket of puli saatham that I sent?:rotfl::rotfl:
Thanks and take care, Kugan
Vasu sir, I am not joking, or just telling you to please you.Quote:
Originally Posted by vasudevan31355
My whole house was having the gama gama smell, after doing the puli kaachal.
Usually, my house would be crowded with relatives, children during the school holidays.
One relative who came to fetch his child, tasted the puli saatham, told ,me,
that he would be coming to my house next month again and wants the puli kaachal,
as well as the puli saatham.
Thanks Vasu sir, keep your recipes rolling.
Kugan
Quote:
Originally Posted by sangeethabalaji
Thanks Sangeetha for your nice post, you can try the puli saatham, you will not regret.
Good, diet for 6 days and on the 7th day, gift yourself with what you like.
Please see your pm regarding the blog.
TAKE CARE, Kugan
I am not joking, school holidays are usually very taxing for me.
My house will be filled with close relatives children.
All expect me to give them crash course during holidays.
Not only that I have to cook and bake their favourites and appapa.
Made mee curry, pizzas, spaggetti , paal aapam, cookies biryani and so on.
This happens every school holidays.
Well I feel very happy when the call me to say that they have done well in their exams,
and thanks to my coaching.:-D You feel satisfied for your hard work.
Thanks Kugan
Usually with avarakkai, we add them into sambar, or make poriyal.
Try this avarakkai curry. Kugan
AVARAKAAI CURRY
Ingredients:
1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
1 sprig of curry leaves
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
3 red tomatoes chopped fine
¼ tsp turmeric powder
1 tsp chillie powder
2 tsp coriander powder
¼ tsp garam masala powder
Salt to taste
200 grms avarakaai cut into 1 inch pieces
¼ cup of water
1 tbs chopped coriander leaves
Method:
Heat a pan with the oil, add in the seasonings, let them splutter.
Add in the onions, ginger and garlic and sauté till the raw smell goes.
Add in the tomatoes, and cook till they turn mushy.
Add in all the powders and salt, stirfry for a second.
Now add in cut avarakaai, and stir fry well for a minute.
Add in the ¼ cup of water, lower the flame and cook for about 10 minutes.
The avarakaai should be cooked, remove and garnish with the coriander leaves.
http://farm8.staticflickr.com/7439/9...0035f5f7_z.jpg
http://farm9.staticflickr.com/8546/9...8864f815_z.jpg
What is AVARAKAAI ??? some sort of beans ? :roll:
Thank you Kugan for your immediate response and translation. Will give the feedback.
Paramashivan: Here is avarakkaai for you! :lol:
Quote:
Originally Posted by kugan98
Thaatha , what I meant was, what is Avarakkai in English? :poke: :)Quote:
Originally Posted by rajraj
edhukku vathiyarayyavai poking ? In English its AVARAIKKAI only.. in tamil its அவரைக்காய்... :noteeth:Quote:
Originally Posted by PARAMASHIVAN
Madhu is biting in each and every thread !!!!!
இல்லாட்டி போரடிக்கும் சுதாஜி...Quote:
Originally Posted by sudha india
You know I am really a very serious person ( Like Thirumaran :boo: ) :noteeth:
:lol: amam enge avara konja naala kaanum ? nijammave offila velai panraara ?
எதுக்கு அவரை காய்றீங்க ?>Quote:
Originally Posted by sudha india
Mudiyalla :rotfl:Quote:
Originally Posted by madhu
Madhu anna
Do you know the English name for "Nellikai", "Naaval pazham" ?? :)
PS...
nellikkai is Indian gooseberry I think.. the botanical name is Phyllanthus emblica
Naval pazham ? May be Indian blackberry... But they say jamun only everywhere..
:clap: I knew gooseberry, but never heard of Indian Gooseberries, you are right check these images http://www.google.co.uk/search?gs_rn..._EJMPYPeuigeAD.Quote:
Originally Posted by madhu
:ty:
P.S.
check these images for INDIAN GOOSEBERRY
:ty: annahQuote:
Originally Posted by madhu
Kugan akka
Indian gooseberry recipes please :)
You should chew gooseberry and drink water. See how it tastes! :) If you get it from the tree yourself it tastes better. I used to do it! :lol:Quote:
Originally Posted by PARAMASHIVAN
Naval pazham is 'jambu' in Sanskrit and 'jambul' in English! :) jaamun is Hindi, probably a vriation of Jambu.
Thanks P.S Tamby, Madhu anneh, Sudha India and Rajraj uncle for your nice post.
Ammadi! avarakkaiku imputu discussiona?
Anyway I enjoyed reading all your posts.
You are right Madhu anneh, we need a little humour in our lives.
O.K P.S Tamby, avarakkai in English is broad beans.
Biological name is Vicia faba.
Tamby, the picture I posted is called naattu avarai.
we have avarakkai that is all green in colour.
http://food.sulekha.com/dishimages/24951.jpg
P.S Tamby, I remember posting a recipe of oorukkai made of gooseberry.
Let me check and let you know.
All these remind me of the song:
Athi kaai kaai kaai aalangai vennilave
ange kaai avarakkai kaathal konda paavaikaai:lol::lol::lol:
Take care every one. Kugan
Quote:
Originally Posted by amitha
You are welcome Amitha, hope to see you more in the forum.
Kugan
Well, another ingredient, I will only think of adding it to a kulambu.
I was surprised when I was served that ingredient as a poriyal:roll:
It is our tatta payir, or black eyed beans.
My friend told me that the same method is used for pachai payir,
and also motchai. Interesting. Kugan
TATTA PAYIR PORIYAL (Black eyed beans )
Ingredients:
1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
1 sprig curry leaves
To Roast And Grind To Paste:
1 tsp oil
¼ cup grated coconut, roasted till golden
5 shallots
2 pips garlic
2 tsp chillie powder
1 tsp coriander powder
¼ tsp turmeric powder
1 sprig curry leaves
1 lime sized tamarind, exract 1 cup of tamarind juice
Salt to taste
1 cup tatta payir, soaked over night, boiled till cooked.
Method:
Heat oil in a pan, add in the mustard and fenugreek seeds.
Let them splutter. Add in the curry leaves.
Add in the smoothly ground paste, and tamarind juice.
Add in salt and give a good stir, let it come to a boil.
Add in the cooked tatta payir, and mix well.
Cook till a bit dry and remove from stove.
Serve as a side dish.
http://farm6.staticflickr.com/5526/9...1812c0a5_z.jpg