DEV, please can you clear your pm box.
It is full, and I cannot pm you.
Thanks, Kugan98.
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DEV, please can you clear your pm box.
It is full, and I cannot pm you.
Thanks, Kugan98.
Yes, Dev, the carrot relish is a very different dish.
The chef told me that it goes well with flavoured rice.
I tried it at home and it was a super combination.
Not only that, just put some in a chapathi and make a roll.
That too is very nice. Take care, Kugan98
Dev, in Malaysia, the famous dip for, vegetarian, or non- vegetarian, and also for steamed items , and also fried items is the famous chillie sauce.
Not bottled ones, but home made ones. I will try to get some different types and also milder ones. Thanks, Kugan 98
CHILLIE SAUCE
INGREDIENTS:
3 red chilies
2 birds eye chilies
2 cloves garlic
3/4 cup water
1/4 cup white vinegar
1/2 cup sugar
1/2 tablespoon salt
1 tablespoon cornstarch
2 tablespoons water
Directions:
1. Puree the chilies and garlic in a blender.
2. Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
3. Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
4. Let cool and enjoy.
http://farm7.static.flickr.com/6023/...1975a23344.jpg
Friends try this simple dish.
I served with chillie sauce, Can serve with any dip.
Kugan98
GOLDEN BRINJAL ROUNDS
Ingredients:
½ cup besan flour
1 tsp coriander powder
2 tsp chillie powder
¼ tsp garam masala powder
½ cup curds
Little pepper powder
Salt to taste
Water to bind the flour
300 grms, long brinjal cut into thick slices
Little oil
Method:
Mix all the ingredients, except the oil to a dosai batter consistency.
Heat a flat non - stick pan with little oil.
When hot , dip the brinjal slices in the batter.
Arrange them in the non-stick pan.
Shallow fry them on both sides till golden in colour.
Remove and serve with a dip.
http://farm7.static.flickr.com/6145/...52d11a4c_z.jpg
Done Kugan...:)Quote:
Originally Posted by kugan98
Kugan, carrot is a fav at home... so defaa try panniduren...:) I make a similar brinjal fry. Ingre are same except tht I don't add coriander powder... Goes well with dhal n rice...
Sauce simple n easy...how long does it keep well if refrigerated ?
Thanks Dev, the chillie sauce can last about a week in the fridge.
Well Dev, talking about chillie, it brought back memories of spicy,
tapioca chips using chillie jam.
I will do it tomorrow and post the recipe.
Thanks, Kugan98
Thanks Kugan... tapioca chips using chillie jam- ketkave saapidanum pola iruke!!!...
Kugan, very nice homemade chillie sauce. I used to buy bottled ones. I will be making mine soon. Beautiful egg plant roast. you have to eat it suda suda with the chillie sauce. mmm, so tasty. Kugan, I too love the spicy tapioca chips in chillie jam. i used to eat, bag after bag. it is like an additive. Oh, so nice if we can make our own. Shop bought ones will have shrimp paste added to it. Let me see how you make the vegetarian version. Thanks Kugan
Kugan, super recipes, I too will be making my own chillie sauce in future. Tired of the branded chillie sauces. Your brinjal slices would be super with rice.
Kugan, do you have a combination of brinjal and avarakkai peratal or poriyal as they call.
Thank you Kugan for all the super recipes. Rose75
Thanks Dev for your nice post. i have a carrot dip, let me look for it.
I will post it for you. Kugan98
Gulabjamun, thanks too for your nice post.
It is good if we can make our own sauces.
Well you can make your own tapioca chips now.
Take care, Kugan98
Rose, how are you? Thanks for your nice post.
The poriyal is a very simple one. Only that you must
have both the vegetables. I will post it for you soon.
Take care, Kugan98
Dear friends, here is the recipe. Try it out and enjoy.
Kugan98
SPICY TAPIOCA CHIPS
Ingredients:
Chips:
100 grms tapioca slice into thin chips.
Oil for frying
Chillie Jam:
6 fresh red chillies, deseeded
1 pip garlic
¼ cup sugar
1 tbs dark brown sugar
1 tbs bottled chillie sauce ( if you do not have home made one )
1 tbs oil
125 ml water
Salt to taste
Method:
Slice the tapioca into thin chips.
Heat oil and deep fry, remove and keep aside.
Grind the chillies and garlic into a coarse paste.
Put all the other ingredients with the chillies in a small pot.
Cook over medium heat until it comes to a boil.
Reduce the flame and cook till it becomes like a thick jam.
Remove from the stove.
Now place the chips in a large bowl, pour the jam on top of the chips.
Using a salad spoon and fork, turn the chips, over until they are well
coated with the chillie jam. It will look a bit sticky.
When cool, store in an air tight container.
Serve as a starter or a snack.
http://farm7.static.flickr.com/6145/...02cedcb4_z.jpg
Dev, here are two types of dip for you.
Actually you can add or minus any ingredients as you like.
Thanks, Kugan98
CARROT DIP
Ingredients:
1 carrot sliced
½ inch ginger sliced
¼ tsp curry powder or to taste
¼ cup mayonise
2 tbs olive oil
½ tsp salt or to taste
½ tsp vinegar
½ tsp honey
Method:
Clean and slice the carrots. Add in the sliced ginger.
Put them in a container with the curry powder.
Steam them over boiling water, till the carrots are tender.
When cold, add in all the other ingredients.
Blend them in a food processor, until smooth.
Serve as a dip.
http://farm7.static.flickr.com/6146/...1ff4dc7677.jpg
GREEN PEAS DIP
Ingredients:
1 cup fresh peas steamed
½ tsp roasted cumin powder
½ tsp roasted coriander powder
¼ cup thick curds
Salt to taste
Pepper powder freshly ground
Little water as needed
Method:
Put all the ingredients in a blender.
Puree until smooth, to a thick saucy consistency.
Serve as a dip.
http://farm7.static.flickr.com/6013/...8e824ea188.jpg
Thanks to the owners of the pictures.
Dev, actually I had talks with my friends, who normally do dips.
They say, you can make a dip with any vege of your choice.
Like, roasted red peppers, roasted tomatoes, roasted brinjals and so on.
Important ingredient is either curds, or mayonise.
You can add any spice of your choice too. sesame seeds, groundnuts.
Like roasted garlic, cumin, coriander, and so on.
Let your imagination run wild, and you will get a nice dip.
My aunt says, even our chutneys are like a dip too.
Even though, we do not serve dips in our functions.
Who cares:smokesmirk:
Dev, here is how I cut the veges as starters, and serve with a dip.
http://farm7.static.flickr.com/6138/...af52f2b3_z.jpg
wow... tapioca chips super spicyaa irukkum pola irukku!!!...can we use storebought chips and mix it with the jam, K?...
Thanks for the dips and tips...;)
Kugan, tapioca chips with jam looks so yummy! I don't deep fry much but this is tempting!
Also, Kugan, do you have a recipe for onion chutney without tomato? Thanks in advance.
lakme, I remember posting a pearl onion chutney without tomato...coconut oil is used in tht recipe...so the chutney will be very flavourful... chk the blog... U should be able to locate the recipe...
Dear Dev, thanks for your nice post.Quote:
Originally Posted by dev
Dev, why buy from shop when you can do it so easily in the house.
I do not like shop bought ones, as I dislike the over used oil that they use.
You can try making a small batch first.
I will post the recipe for you.
Dev, thanks for answering the question for Lakme.
I too have to go through the blog to check.
Thanks Dev, Take care, Kugan98
Dev, here is the method: Kugan98
TAPIOCA CHIPS
Ingredients:
100 grms tapioca cleaned ( choose small round ones )
Little salt dissolved in water
Oil for frying.
Method:
Clean and remove the dark outer skin of the tapioca.
Heat enough oil for frying in a wok.
Using a vegetable slicer, slice the tapioca directly into the oil.
Deep fry the tapioca slices for 5 minutes or until the sides are
slightly golden in colour. Do not over crowd them.
Add 1 tsp of salt water, to the first batch, and then reduce the,
quantity slightly for the following batches.
Since the salt is absorbed by the chips, only a little will remain in the oil.
The tapioca chips will become hard if you over fry them.
Chips will not be crispy when hot. You need to cool them a bit.
The colour will be good white with slightly golden brown sides.
Drain it from oil and keep it in paper towel to remove excess oil.
Store in an air tight container after it is cold.
http://farm7.static.flickr.com/6029/...23c4a180_z.jpg
Dear Lakme, here is the onion chutney. Let me look up Dev's version.
I made it today for dinner . Enjoy with idli or dosai. Kugan98
ONION CHUTNEY
Ingredients:
1 cup chopped red onions. (shallots will be better )
5 dried red chillies cut into small pieces
1 small piece og ginger ( optional )
1 tsp thick tamarind paste or to taste
1 sprig curry leaves
1 tbs oil
Salt as needed
Seasonings:
1 tsp oil
½ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
1 sprig curry leaves.
Method:
Heat the tbs of oil in a pan. Add in the onions and saute till translucent.
Remove, in the same wok, add in the dried red chillie and roast it.
Add also the tamarind paste and curry leaves, stir fry and remove.
When cool, add in the salt and and grind to a smooth paste.
Heat 1 tsp oil, add in the mustard seeds, let it splutter.
Add in the urad dal and the dry red chillies.
Add also the curry leaves, saute well and pour on top of the chutney.
Your onion chutney is ready. Enjoy with dosai or idli.
THE THINGS FOR ONION CHUTNEY:
http://farm7.static.flickr.com/6007/...d3c1d6d7_z.jpg
THE ONION CHUTNEY :
http://farm7.static.flickr.com/6008/...7e6f1bdf_z.jpg
Kugan, thanks for the super-quick response! I will make it this weekend.Tapioca chips looks so good!
Onion chutney using coconut oil:
chop around 25 pearl onions. Heat COCONUT OIL & add the onions. Fry till they start browning. add req salt & chilly pwd & switch off flame immediately. mix well,let cool & grind to a paste.
Heat a tsp of CCONUT oil again. splutter mustard & then add a dry red chilly & a few curry leaves. Add in the ground paste & fry again for a min or two. Serve with dosai/wheat dosai. Tastes yum. The use of coconut oil makes a lot of diff to this chutney. So never every try using any other oil.
Dev, thank you so much!
Kugan. I made the chutney today itself! the color was not as good as yours, but taste super! thanks.
Kugan as Lakme said, I too made the onion chutney. Supero super. You know I usually add onions with other things to make chutney. Making chutney using only onions is super idea. Thanks Lakme for requesting the recipe.
Lakme, my onion chutney was red like Kugan's, because I used dried chillies that are red in colour. You know these red chillies , will be long but will look wrinkle:-D
I think we will have to squeeze Kugan for simple, simple recipes that are easy and tasty. Thanks Kugan.
K, thansk for the tapioca chips recipe... amma makes banana chips the same way... I avoid deep frying as I'm scared of hurting myself...adhuvum directaa oilla tapiocava slice pannuradhuna bayama irukku...maybe I'll try a small blatch... first slice pannitu aprom oil-la pottu paarkiren...
lakme, try if it sounds interesting to U... it tastes very good...
Dev, thanks for re posting the onion chutney.
Even though it sounds simple, I am sure it will taste great.
Let me try it with coconut oil.
Try the tapioca chips when you are free.
You can slice them first then drop them in the oil.
Thanks and take care, Kugan98
Thanks Lakme for trying out the onion chutney.
As Gulabjamun says, use nice red chillies.
Your chutney will be little red in colour.
O.K I will post for you a nice onion curry.
Try it out. Thanks, Kugan98
Thanks Gulabjamun for your nice feed back, and your advise for the wrinkled red chillie. You are right, I too will look for nice red chillies to use for sambals and things.
Gulabjamun, you can squeeze me as much as you want.:rotfl::rotfl:
Enjoy the onion curry. Thanks, Kugan98
Try this simple dish, when you are short of vegetables. Kugan98
ONION CURRY
Ingredients:
1 tbs ghee
2 tbs oil
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
2 green chillies sliced
¼ tsp of asafoetida powder
Mix all these ingredients together well.
½ cup curds
½ cup water
2 tsp coriander powder
½ tsp tumeric powder
1 tbs red chillie powder
Salt to taste
1 kg red onions sliced
½ cup of water
Method:
In a wok heat the oil and the ghee. Add in the cumin seeds.
Once it splutters, add in the ginger, garlic paste. Saute well.
Add in the sliced green chillies. Stir fry.
Lower the flame and add in the asafoetida powder.
Now pour the water, curds mixture and keep on stirring.
Keep on stirring till oil floats on top of the mixture.
Add in the sliced onions and mix well.
Add in another ½ cup of water. Increase the heat a little.
Let the onions cook, and the gravy becomes thick.
Remove and serve with chapathi, roti or dosai.
http://farm7.static.flickr.com/6028/...b37e58e2_z.jpg
I am very grateful to few of my regular friends, who always post some comments, and encourage me to post more recipes.
Otherwise Kugan will be alone in the kitchen, and will only urutufy the pots.:-D
Thanks my dear friends. Kugan98
GJ, we don't even have to puzhinjify Kugan. She is so generous and warm! I've seen many ladies who will not give the recipe, or if they do, they will leave out a key ingredient. Kugan, thanks!Quote:
Originally Posted by gulabjamun
Thank you, thank you Lakme:notworthy::notworthy:
Please do not hesitate to ask me for any recipes.
Some how I will get it for you all.
At the same time, I too will learn about the recipe.
I will try it out before posting the recipe, if it is a vegetarian one:-D
Thanks and take care, Kugan98
Dear Rose, thank you very much for your pm and the recipe.
You have asked me to try out the roti which you had in your friend's house.
You were worried about the chick pea flour and the coriander powder added.
Well Rose, I have rewritten the recipe and cooked it for dinner today.
Actually it is a wholesome meal. We had it with sambar.
You can have it with any gravy or vege side dishes.
I will post the recipe, try it out. Thanks for the recipe Rose.
Take care, Kugan98
Rose, here is the recipe, try it out. It is very yummy and healthy. Kugan.
SPICY HEALTHY ROTI
Ingredients:
1 ½ cups atta flour
½ cup chick pea flour
1 tsp coriander powder
1 tsp cumin powder
1 cup finely chopped spinach
½ cup grated cauliflower
1 cup of cooked lentils, not very mushy
1 tbs grated ginger
½ tsp pepper powder
Salt to taste
¼ to ½ cup of water to make the dough.
Method:
Mix all the ingredients, add enough water and knead
to a soft dough.
Take a golf size dough and roll into chapathi.
Heat a dosai kal, cook the chapathi on both sides.
Smear little ghee on both sides. ( optional )
Serve with any gravy or side dishes.
http://farm7.static.flickr.com/6016/...70dacf24_z.jpg
kuganka,spicy helathy roti,very new to me.looks good.will give a try soon.
onion curry looks yummy.
dev ,thanks for the onion chutney with coconut oil.
Kugan I salute to you. Super fast recipe, you are really very great. I was scared to try it, that's why I asked you to try first. Sorry Kugan. I will do it for dinner one day. Thanks Kugan.
Aarthii, thank you very much for your post.
Try the spicy roti, it is very tasty, and healthy.
Have you returned to India?
Take care, Kugan98
Oh, Rose, the pleasure is all mine. I too learned to make a healthy roti.
Thanks for the recipe. Please let me know if you have any new recipes:-D
Try it out and give us the feed back. Thanks, Kugan98
I was thinking what is special in this kurma, when my friend gave me the recipe.
Truly this is a very yummy recipe., try it out friends. Kugan98
SPECIAL VEGETABLE KURMA
Ingredients:
To be soaked and added to the roast ingredients:
2 tbs kas -kas
1 tbs cashew nuts broken
To roast in oil and ground to a paste:
1 tbs oil
½ cup grated coconut
1 tsp coriander seeds
1 tsp aniseed
½ tsp cumin seeds
3 dry red chillies
2 cardamom
2 cloves
1 inch cinnamon stick
2 tbs oil
1 sprig curry leaves
1 big onion chopped
2 big tomatoes chopped
¼ tsp tumeric powder
½ tsp chillie powder
1 1/2 cup water
1/4 cup thick coconut milk
Salt to taste
2 cups half boiled vegetables ( cauliflower, carrots, beans, green peas )
Method:
Soak the cashew nuts and kas - kas in little hot water.
Heat oil and fry the ingredients to grind till you get nice aroma.
Now drain the soaked ingredients, add it to the roasted ingredients,
Now grind everything to a smooth paste. Keep aside.
Heat the 2 tbs of oil in a wok, add in the curry leaves and onions.
Saute well for few seconds till the onions turn little brown.
Add in the tomatoes, ground paste, tumeric , chillie powder and salt.
Cook till the tomatoes blend well with the ground masala and oil separates.
Mix well, add in the water, coconut milk and the boiled vegetables.
Cover and simmer for few minutes, and remove. Serve with pulao or roti.
http://farm7.static.flickr.com/6028/...1f720337_z.jpg