Selviem I am to happy that your family had a great day.
Also happy that your friends enjoyed the orange cake.
Thanks Selviem, Kugan98
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Selviem I am to happy that your family had a great day.
Also happy that your friends enjoyed the orange cake.
Thanks Selviem, Kugan98
Aarthii take care ma of Pranay. Aishu too is suffering from cold.
Its difficult when children are sick.
Take care of your self too.
Get better before coming to the forum.
The forum can wait.
Take care. Kugan98
Aarthi,
sorry to hear, take care of urself and pranay. i was searching for u, what happened.
thanks for ur wishes.
selvi
K, super busy Ny thaan unalukku...:)Cake looks superb...I should try my hands on icing too...
Suvai, attakaasamana menu...inge usual cooking with Mrs.Mano's jamuns & banana cake & a vanilla cake which i made... aprom friends,relativesku namma cake distribution...;) :lol: paavam makkal...adhaiyum saapitiu nalla irukunu pugalndhaanga...hehehe...
Aarthii, take care of urself & Pranay kutti... add pepper to ur food wherever possible... u can also add pepper & turmeric to pranay's milk...
Kugan nga...enaku kovil na i will drop everything to go ......got to tell u something that happened during my last trip to India...namma oorila thaan thirubara pakkam kovil irukey...so vandila pogum bothu naan epothum kovil paartha antha koburathuku oru kumbidu poduven....vazhi ellaam pottukitey varuven ...naan seivathai paarthitu en driver um kumbidu podaa aarambichaar...so if i have missed a kovil..looking at him & the direction in which he is looking i will a put a kumbidu too...so it was like never ending kumbidu show from us.....apadi naan oru kumbidu podum bothu driver paarthitu..."akka athu kovil ileenga athu police station" nu sonnaarey paarkanum :rotfl: :rotfl: :rotfl: :rotfl: my family & myself burst into laughter....& its an on going joke in our family now....i am sure after reading this many will be smiling or chuckling too ;-)
glad i made u smile :mrgreen: for the New Year!!!
selvi....intha thadavai ilaaina enaanga....if meant to be ....we will surely meet & samaichitaa poguthu ungalukum/kugan /dev & the rest who are willing to dare taste "the cooking" :mrgreen:
aarthi...good to note that u both are now on the mend....nalla sathu ulla aagaram rendu perum saapitu innum better aagidunga seekiram.
dev...u mentioned u made mrs mano's gulabjamun...intha thadavai soft ah vanthichaa?
ahaa double cake panni guests & relatives ah asathitu...avanga veetukum cake pack panni koduponaanganaa athu kandipa thumbs up cake(s) ah thaan panni irupeenga..;-)
suvai,
really a good joke at the beginning of the year. i laughed and told the same to my kids, they also laughed.
thanks suvai, we will meet and we all will cook our special dishes.
selvi
Dev, glad everyone enjoyed your cakes.
Try pannugga icing varum.
Konjam vanilla cake recipeya podungga please.
Thanks. Kugan98
Suvai nga you are just like me.
I will remove my slippers in the car when I kumbidu the temple I am passing. Not only that, while watching T.V, if a temple scene comes, I will immediately remove my crossed leg. Every one in the house will make fun of me. Palgipoochu.
I must tell you all another joke, my grandmother for the first time visited India in the 1970s.
They were travelling from Chennai to Madurai in a car.
It was around 8.00p.m in the night when they came to Madurai.
In the town there was a very big crowd, beating drums, holding the lights and she could see a very beautiful decorated procession coming. She told the driver to slow done so that she could have a nice dhrashan of the God. The driver obeyed her without uttering any word.
She told me that she was shocked when the procession came near, as she could see a dead body made to sit decorated well and it was funeral. In Malaysia we do not have funerals after 4.pm
She scolded the driver and he said , he thought she wanted to see the funeral. We often relate this story and make fun of her.
Poor thing went to the Lord last May.
Thanks. Kugan98
[tscii]Nowadays seldom people make this curry vadagam.
Its easier to buy than to make. I make my own so that I use all clean ingredients and make it clean. I do it 6 months once.
My aunt makes a very tasty chutney using the ridgegourd skin and the vadagam. I will get the recipe soon.
CURRY VADAGAM
Ingredients:
250 grms small red onions
200 grms garlic pips
125 grms toor dal
20 grms urad dal
20 grms cumin seeds
20 grms mustard seeds
20 grms curry leaves
15 grms tumeric powder
¼ cup of oil
2 tbs of salt
Method:
Skin the onions and garlic, wipe them dry.
Chop both the onions and garlic into fine pieces
Chop also the curry leaves also into fine pieces
Grind the toor dal and urad dal into coarse powder.
Add all the other ingredients except the oil.
Crush them lightly so that they can be moulded into balls.
Dry them in the hot sun.
In the evening break all of them, add half of the oil and mix well.
Make them into balls again. Next morning dry them in the sun again.
Again in the evening do the same process using the other half portion of the oil.
Now dry the balls in the hot sun for about 15 days, till it becomes hard.
Store them in a air tight container.
NOTE: Normally castor oil is used. Since this oil is banned in Malaysia,
I use gingelly oil.
Last few Vadagams made 6 months ago:
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Vadagams made 4 days ago,still drying:
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kugan nga i can simply imagine yr grandmother telling off the driver to move as fast as he could from there...lol
paravaa ila enaku thunaiya intha ulagathila neengalum irukeenganu padikarthiley romba sandhosham ngo!!!...where kovil is concerned :mrgreen:
kugan...ur vadagam ingris sounds very interesting.....so ithai nalla sun dry pannitu porikanungala ennaila?
all the dals that u have used....should they all be powdered raw? or broil or fried slightly?
Enga oorila veyil jaasthi ila...but i can tell my family in india to make it ;-)
how do u use this vadagam athoda recipes um podunga plz & thanks
ahaaa selvi pasangalum sirichaangalaa police station kathai padichi...naanum sirichipen neenaivuku varum bothu.. :mrgreen: :mrgreen:
silly me!
kugan nga plz do ask yr aunt for the peerkangai chutney recipe...:-) also the vadagam
Suvai nga, vadagams are used for seasoning in the gravy, poriyal,
kutoo and chutneys. vadagams give a special aroma and flavour for the dishes.
The dal are raw and ground into coarse powder.
Suvai nga when we want to cook a gravy, normally we will pour oil in the pot, then break up the vadagam into pieces, and use little or more according to the amount of gravy or poriyal you want to do.
these vadagams are only seasonings.
Suvai I will get the recipe from my aunt and post it for everyone.
you can mix the chutney into rice like puli saatham.
You can take the rice in a tiffin box for lunch to office.
Thanks. Kugan98
podunga recipe aunt ah kettutu......will surely take it for lunch ;-) kugan nga!
Thanks kugan nga for explaining how to use the vadagam....will surely give it a try...:-)
:lol: @ Suvai & K...
Suvai, jamuns soft-aa irundhichu...but shape sariyay illai...meaning it balloonedup & then shrunk resulting in dented jamuns...en appadi aachunu theriyalai...have asked Mrs.Mano...
K, I used eggs in the vannila cake... venumna sollunga...recipe post pannuren...
Vadagam arumaiyay irukku...senju paarkanum...:)
Inga systemla konjam prob...have to give for service... so don't be surprised if I don't come for a week or so...
Take care pps...
Dev, ungga vanilla cake recipe podungga.
I use 1/3 cup of apples sauce for 1 egg used.
The maximum I can use is 2/3 cups of sauce.
Or I will have to try using vinegar instead of eggs.
Eppadiyoh, cake do pannina, children mudichudovaanga :lol:
Thanks Dev, seekiram p.c repair pannungga.
As you know its you, Selviem, suvai and Aarthii are
the only people who make this thread lively.
Suvai vera India pooraanga :(
Thanks Dev, Kugan98
[tscii]
TENDER COCONUT RASAM
Ingredients:
¼ cup of toor dal
A pinch of tumeric
2 cups tender coconut water
1 cup tender coconut flesh cut into pieces
To roast and powder:
1 tbs coriander seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
3 dry red chillies
¼ tsp asafetida
1 tsp oil
1 tomato crushed
2 pips garlic crushed
6 pepper corns crushed
½ tsp tamarind paste
2 tbs coriander leaves chopped
Salt to taste
To Season:
1 tsp ghee
½ tsp mstard seeds
1 dry red chillie broken
1 sprig curry leaves
Method:
Cook the dal with 1 ½ cup of water with a pinch of tumeric powder.
Heat the oil and fry the ingredients to roast and powder.
Powder the ingredients into powder form.
In a thick bottomed pan add the cooked dal with its water,
Add in the crushed tomato, crushed garlic, pepper corns and tamarind paste. Let it boil once nicely.
Now add in the ground powder and cook further in medium flame
till it starts to bubble. Remove and add the tender coconut water and the tender coconut flesh. Garnish with coriander leaves ,cover and keep aside.
In a pan heat the oil or ghee ,add in the mustard seeds, let it splutter.
Add in the red chillie and curry leaves. Sauté well and pour it
into the tender coconut rasam. Cover and keep for ½ an hour to improve the taste. Serve with rice and papadams.
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TENDER COCONUT PAYASAM
Ingredients:
1 cup tender coconut pieces. (cut into small pieces)
2 cups fresh milk
1 cup tender coconut water
5 tbs sugar
2 tbs condensed milk
1 tbs cashew nuts roasted
1 tbs raisins roasted
2 tbs ghee
Little cardamom powder
Method:
Wipe the tender coconuts a little dry.
Heat the ghee in a pot, add in the tender coconut pieces
and fry for a while.
Pour 2 cups of the milk into the pot and cook the tender coconuts.
Stir continuously as the milk thickens.
Now add in the sugar, condensed milk.
Add in the fried nuts and raisins
Add in the tender coconut water.
Let it boil once, add in the cardamom powder.
Remove from fire and cool.
It tastes best when chilled.
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[tscii]
TENDER COCONUT SABJI
Ingredients:
1 cup of tender coconut cut into pieces.
10 cashew nuts ground to paste
1 cup chopped onions
1 cup chopped tomatoes
1 tsp tumeric powder
2 tsp chillie powder more if you like
½ tsp garam masala powder
½ cup of chopped coriander leaves
Salt to taste
2 tbs of oil or ghee
Method:
Heat a wok, add the ghee and add in the chopped onions.
Sauté well till lightly brown,
Add in the tumeric powder, chillie powder and garam masala.
Stir well, add in the salt and the tomatoes.
Now add in the cashew nut paste and stir well.
Add in a cup of water the chopped tender coconut pieces
And the coriander leaves. Let it boil once and remove.
Serve it with pulao or chappati.
This dish has a unique taste of cashew, tomato and coconut.
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K, tender coconutla u can make a poriyal just like the potato-brinjal poriyal using KMP I've posted...
Suvai India poraangala!!!...sollave illai...;) Eppo poreenga Suvai?... Enjoy ur days in India... Enga ooru pakkam vandhaa sollunga...oru meet arrange pannidalaam...:)
K, laptop serviceku kuduthaachu...I'm using hubby's laptop...so weekdaysla access panna mudiyaadhu...hope he'll spare sometime in the evening...
ah ha oh ho nu ila neer kondu ivalo specialities ah......naan saapitathilai.....not even in india....recipes try pannaren angey time kidaicha..;-)
kugan nga....all yr 3 recipes look veryyyy yummy...
Potato open sandwich:
1/4 kg potatoes - boiled, peeled, mashed
2 tbsp bengal gram flour- heat 2 tbsp ghee & fry the flour on low heat until flavourful & golden brown.
HEat oil. Add 2 finely chopped onion, green chillies & cook till translucent. Add 1/4 tsp each chilly pwd, pepper pwd, turmeric, salt,1/2 to 3/4th tsp garam masala. stir for few secs. Add in the potatoes & flour , lemon juice to taste. Mix well & adjust seasoning. Add cori leaves & take off flame.
Butter one side of bread. Spread the potato mix on the buttered side. sprinkle bread crumbs on it & press slightly. Cook on a tawa adding lil oil until nice & brown on the bottom side. pour some oil on the veggie side,turnover & cook till the veggie side is slightly brown. Serve with tomato sauce.
Vanilla-lemon cake:
2 eggs
1 1/4 cup plain flour (maida)
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
1/2 cup butter
1 teaspoon vanilla essence
Method
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix eggs, melted butter, essence.beat well. Add 3 tbsp lemon juice & lemon zest grated from 1 lemon. mix. Add the flour & fold in.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 180C for 30 mins
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute and unmould.
This is Tarla Dalal recipe which I tweaked a bit adding lemon juice etc. Actuall I intended to make it into a lemon cake but since the flavour of lemon was too mild, I named it as vanilla cake... hehehe...
Dev, thanks for your potato sandwich.
I need recipes like this to make for my children to take to school.
I think I will make the paste, butter a bread slice, add the potato fillings, cover with another slice of bread.
Then give one press in a sandwich maker. It will be easy for them to handle.
Thanks Dev for the nice recipe.
I will also try the lemon vanilla cake.
Thanks too for the recipe.
Kugan98
[tscii]School starts today for the new year after a long break.
Its a practice in our home to have a special pooja before
the children go to school for the new term.
I decided to make motchai sundal for a change with ponggal.
Here is the recipe.
MOTCHAI SUNDAL
Ingredients:
1 ½ cups of motchai
A pinch of tumeric powder
Enough salt
3 tbs grated coconut
2 small shallots sliced fine
½ tsp mustard seeds
½ tsp urad dal
2 dry red chillies cut into pieces
1 sprig curry leaves
A pinch of asafetida
1 tsp oil
Method:
Soak the motchai over night to prepare the sundal the next day.
Wash the soaked motchai, and cook in water
with the tumeric powder and little salt.
Do not over cook the motchai. Decant the water.
Heat up the oil and add the mustard seeds, urad dal, asafetida,
dry red chillie, sliced shallots and curry leaves. Sauté well.
Now add the coconut, very little salt and mix well.
Add in the cooked motchai and stir until well mixed.
Remove and serve.
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ahaaa kugan nga enaku sundal naaley romba pidikum nga ;-)
Thanks Suvai nga, ennakkum sundal romba pudikum.
I like to try with different pulses.
Thanks. Kugan98
Yes....that was wat I was thinking too...easier for the kids to handle and the fillings will not drop off easily... :DQuote:
Originally Posted by kugan98
Kugan...is motchai our channa dhal?? :P
What are these curry vagadams used for? Is it used for cooking purposes or eaten just like that. I have never come across these b4...adhaan asking..!! :wink:Quote:
Originally Posted by kugan98
Oops!! just read your posting again and realised its used for cooking dishes. I think it would be tasty too....vagadams ingredients are superb..!! ..yummy...yummmmy :D
Kugan....I just read this posting and now I got my answers to my earlier questions.....so vagadams are actually seasonings for gravy etc. Where can we get to buy them? How abt the Indian stores in Brickfields?Quote:
Originally Posted by kugan98
Yes I must agree with you Suvai.....looks so tempting that I kept swallowing my saliva....sorry this makes me look like a big glutton... :oops:...I blame Kugan for this..!! :roll:Quote:
Originally Posted by suvai
Sonu thanks for all your posts.
Glad that you are active in asking questions.
Only then the thread will be active.
I doubt you can buy it in Brickfields, as Malaysians mostly
do not use this vadagam. I use as I am from India :lol:
Motchai is not channa dal.
Channa dal is chick peas, we call the big ones sudesi kachang,
and the smaller ones as kondakadalai.
Motchai in englis is called vaal beans or field beans.
I will post a picture of it for you.
Thanks Kugan98
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Thanks Nov....its very thoughtful of you to give us the list of temples here in Malaysia....I got married at the old Sri Sitthi Vinayagar Kovil P.J. Selangor..now its much bigger after renovation.. :DQuote:
Originally Posted by NOV
Thanks Kugan....that means I have yet to taste these beans. Looking forward to your pic of this field beans.. :DQuote:
Originally Posted by kugan98
Kugan...my frens call it Motchai kottai...is it the same?? They cook it with anchovies or dried Kurau fish. I have not tasted it anyway.... :D
Sonu, I am sure you know what is motchai,
literally they call it " motchai kottai " :lol:
They use to add it to dried fish curry.
Kugan98
You're welcome Soni... another one bites the dust :lol: