Kugan's Kitchen Part 5

Thanks Suvai for the speed reply.
Glad that you enjoyed both the recipes.

I forgot to add this to Lakme

When I buy the funugreek seeds,
I will wash them and dry them before using.
In that way most of the yellow colour would be gone.

I advise you to soak the funugreek seeds seperately.
wash them well and add to the urad dal before grinding.
This way too, you can reduce the yellow colour.



Suvai , daily praying to God to give you extra time
to come to the forum. Thanks, Kugan98

Quote:

---

Originally Posted by kugan98

Thanks Suvai for the speed reply.
Glad that you enjoyed both the recipes.

Daily praying to God to give you extra time
to come to the forum. Thanks, Kugan98

---

:rotfl: @ kugangov


kandipa time kidachuthuna vanthiduven kugan nga...;-)

Quote:

---

Originally Posted by NOV

Quote:

---

Tamil Nadu Spinach Rasam

3 cups of chopped fresh spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter
1 1/2 tsp Rasam powder
A pinch of Asofoetida
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp ghee

Heat the oil and add the mustard, green chillies, red chillies, asofoetida and curry leaves. When the mustard starts spluttering take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soupy) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves.

---

---

This is more like a soup than rasam.
Anyway the yummy taste is there.
Thanks, NOv anneh, Kugan


[html:6643a2834b]
http://img26.imageshack.us/img26/6340/img8810kt.jpg
[/html:6643a2834b]

vitha vithamaa rasam varuthu namma kugan kitchen la irunthu.....aaluku oru cup neetarom varusaiyaaaa paarunga :mrgreen: :mrgreen: :mrgreen:

[tscii]
VALAITHANDU MOOR KOOTU

Ingredients:

1 cup chopped valai thandu pieces
Little salt

TO grind to a fine paste:
1 tsp channa dal soak
1 tsp urad dal fry in the ¼ tsp of oil
3 green chillies
½ tsp cumin seeds
1 tsp scrapped coconut

2 tsp coconut oil
¼ tsp mustard seeds
1 sprig curry leaves
1 cup fresh curds
Salt to taste

Method:
Add the little salt and boil the valaithandu pieces.
Add in the ground paste, mix well and let it boil once.
Remove.
Heat a pan with the oil, add in the mustard seeds and curry leaves.
When they splutter, pour it into the valaithandu mixture.
Lastly add in the curds and mix well.
Serve it with rice.

[html:3e9853e6b3]
http://img189.imageshack.us/img189/6379/img8752i.jpg
[/html:3e9853e6b3]

Suvai, these rasam recipes are from NOV anneh.
Nov anneh said they belong to ISKCON.

I thought if I cooked and posted the pictures,
at least we know how the dish looks like.

NOV anneh, you have to tell me if I can continue,
or it will be boring to see my pictures :lol:

My children daily enjoy a tumbler of different type
of rasam.

Thanks, Kugan98

continue pannunga kugan.....bore ellaam adikaathu...rasam seems simple....but to get the right taste & consistency is difficult...asathunga ellaa recipes um pottu...;-)


athaan varusaiya neetaromey cups

aduthu onga more kootu for sure ;-) try pannidaren

Quote:

---

Originally Posted by kugan98

NOV anneh, you have to tell me if I can continue, or it will be boring to see my pictures

---

your recipes are NEVER boring K. please continue
my only wish is that I was your next door neighbour. :cry2:

btw, I have about 6 banana trees behind my house waiting to fruit. In a couple of weeks, there will be plenty of vaazhathandus. veettukku auto anappunga :lol2:

NOV anneh, thanks for your support.
Auto vaangga India poganum.
Engga "Super Sparks" company lori
anupi vaikeeren :lol:

Thanks anneh, take care, Kugan98