Dev, thanks for the nice links.
I do not have the time to browse.
Thanks for doing it for us :lol:
Thanks again, Kugan98
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Dev, thanks for the nice links.
I do not have the time to browse.
Thanks for doing it for us :lol:
Thanks again, Kugan98
Our Suvai, sent me this recipe to try.
Thanks Suvai, I seldom use zuchini
We all liked the dish. Enjoy friends.
Kugan98.
Zuchini Dal:
Red parupu ( mysore parupu ) about a handful
paasi parupu ( half handful)
was these to two & keep aside.
Onion - 1 chopped
G. Chillies - 3 chopped or slit
karuvepilai - konjam chopped
kothamalli - konjam thandoda choped
aachi masala - 1/2 tsp or sambar podi 1/2 tsp ( i used aachi masala) neraiya use pannina romba vaasanai varuthu athanaala just a little to give that punch into the dal.
salt & little oil & jeera...1/4 tsp vendhayam..little turmeric
two cut zuchini - into not too small or not too big pieces
In a pan use 1 & half tsp or 2 tsp oil...or ghee....when hot use little jeera ( about 1/2 tsp ) little vendhayam fry this well add the onions /green chillies/cut zuchini....fry again for a while till the onions are limp & the zuchini is slowly getting cooked.....add turmeric....& give it a good stir...now add the aachi masala powder or sambar powder.....stir again.....now add in the karuvepilai....stir.....add in the washed dals....stir add salt & enough water & cover & cook till the dal is done well..masinji irukanum....now u can add kothamalli....if u want u can add a hint of lemon juice to it too...super with chapathi/bread/naan /nee etc
Mr. Green Mr. Green ......
try panni paarunga pidichithuna post pannunga.
(venthaya keerai kidaichuthina intha dal loda panni paarunga innum superrrr ah irukum )
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[tscii]My dear Suja, here is the channa potato subji you asked for.
Thanks, Kugan98
CHANNA POTATO SUBJI
Ingredients:
1 cup boiled channa (keep the water)
2 potatos, boil and mash the potato coarsely
1 cup of tomato, blanched and mashed
1 tsp tamarind paste
½ tsp ajwain
1 tsp finely chopped ginger
2 tsp oil
Salt to taste
Little coriander leaves chopped
To Grind:
2 tsp chillie powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp pepper corns
1 tsp poppy seeds
2 cloves
2 cardamoms
1 small cinnamom stick
1 tbs coconut (optional)
Method:
Heat oil in a wok, add in the chopped ginger.
Sauté and add in ground paste.
Sauté well till the raw smell goes.
Add in the mashed tomatoes, tamarind paste and the ajwain.
Mix well, now add in little water in which the channa was boiled.
Let it boil once nicely, add in the channa and the potatoes.
Add in the salt. Boil till thick if you want a thick subji.
Or remove it with little gravy.
Garnish with the cut coriander leaves.
Note:
Many people just use garam masala powder, or
They use specially prepared channa masala powder.
I will post the method to make channa masala powder.
If only doing with channa, you have to make a little paste
with about 1 tbs of the boiled channa. Since adding potatoes, it is not necessary.
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CHANNA MASALA POWDER
Ingredients:
10 dry red chillies
3 tbs coriander seeds
1 tbs cumin seeds
1 tsp pepper corns
5 cloves
2 inch cinnamon stick
4 cardamom pods
A small piece of mace
2 tsp ginger powder.
Method:
Dry roast all the ingredients, except the ginger powder.
Grind to a powder in a dry grinder.
Add the ginger powder. Mix well.
Store in an airtight container.
It does not retain the flavour for very long.
Use only as how much needed for a dish.
Note: Some add paprika powder for the red colour.
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K : haven't tried any aval recipes yet, w/e was spent resting my now 3-month-old sore leg!!! :twisted:
Sonu chEchi : ISKCON saapaadu YUMMY! I've tried them on many occasions! Even their mee goreng sedap-loi! :slurp:
And akka - K thread irunthuttu, Eat to live-aa?? no way, we LIVE TO EAT :lol: :lol: :lol: oru kaalaththula Eat to live (athu 50kg taj-mahal-a irukkumbOthu); ippO, live to eat .... :lol: :pink:
appo ungaLukku diabetes-naa ennaannu theriyaadhu ! :lol:Quote:
Originally Posted by NM
NM, sorry to hear that you are not well.
The entire Kugan's Thread friends would have come
to help you, if you were staying near by.
Anyway all our prayers for you to get better soon.
Take care NM. Kugan98
I have not tried the ISKCON style of mee goreng.
NOV anneh recipe irrunthaal podungga please.
Thanks, Kugan98.
[tscii]I was given a VERY big valaipoo.
Appuram enna valaipoo mela thaan.
This is unusual kulambu. Kugan98
VALAIPOO KULAMBU
Ingredients:
(A)
20 valaipoo florets (remove the stamen and the small petal)
½ cup channa dal flour
1 tsp rice flour
½ tsp chillie powder
A pinch of cooking soda
Salt little
Oil to fry
For Kulambu:
2 big onions chopped
4 medium tomatoes chopped
6 pips garlic sliced
3 tsp chillie powder
1 ½ tsp coriander powder
¼ tsp turmeric powder
Lime sized tamarind soaked in 2 cups of water
Salt to taste
3 tsp of oil
1 tsp mustard seeds
½ tsp fenugreek seeds
½ tsp aniseeds
½ tsp cumin seeds
Method:
Mix all the ingredients in (A), except the oil and florets.
Add litter water and make it into bajji consistency.
Dip each florets into the batter and deep fry them.
Keep them aside.
Heat a wok with the oil.
Add in the mustard seeds, fenugreek seeds, aniseeds, and cumin.
Let them splutter well.
Now add in the chopped onions and sauté well.
Add also the chopped tomatoes, salt and garlic.
Sauté well till the tomatoes are mushy.
Add in the chillie, coriander and turmeric powders.
Stir well till the raw smell goes.
Now add in the tamarind juice, mix well and let it
come to a slow boil. Let it boil till oil rises to the top.
Remove the kulambu from the stove.
Add in the valaipoo bajii to the kulambu before serving.
The Valaipoo Bajii:
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The Bajii In The Kulambu:
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Selvi, wish u a happy n safe journey!!!... Enjoy!!!
K, I had these links in my bookmarks... adhaan takkunu post panniten...:)
Nethu BBBum try pannalai,mango-cocon riceum try pannalai...went out for dinner...:lol:
Channa masala looks very yummy K... Suvai's recipe also sounds interesting... :thumbsup:
[tscii]Ha, ha more valaipoo recipes to come :lol:
VALAIPOO CHIPS
Ingredients:
1 cup of valaipoo florets ( stamen and petal removed)
½ cup of channa dal flour
1 tbs rice flour
1 tbs corn flour
1 tbs onion paste
1 tsp red chillie powder
¼ tsp turmeric powder
Little asafoetida powder
A pinch of cooking soda
Salt to taste
Oil for frying
Method:
Put the valaipoo in a wide mouthed bowl.
Add in all the ingredients, except the oil.
Now mix all the ingredients well with your fingers.
Sprinkle water little by little and mix the flours well with the florets.
It should be dry and not soggy.
Now heat oil in a wok,
Add the florets little by little, and fry till crisp.
Remove and serve hot.
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NM....iskcon saapaadu sedap aa?? Where to find this thread? I saw this word ISKCON the other day here and I was cracking my head. Then I thought of pm'ing Kugan but then forgot all abt it. :D But now that you have mentioned it....will you be kind enough to enlighten me on this??? Idhu local M'sian thread aa???:oops:Quote:
Originally Posted by NM
Apporam ....why do you have a sore leg??? :roll:
kuganka,so many recipes.great .thanks for all the recipes.
Kuganka,made tandoori roti.The roti was soft only if i cook it in the tawa/dosai kal.
If i put it in the oven it became too hard.I chked it with both bake as well as grill modes in the oven.could me plz tell me abt the mode,in which i have to bake the roti.
Kugan kaQuote:
Originally Posted by kugan98
Neenga inga ellam poovengala :sigh2:
any way
I have tried your chinese chillie oil , it was really 'awsome' I loved it, even mum and dad loved it :ty: very much , next time, I will try with wth 15 chilles : :shaking:
NM ka
what is the problem with you knew?? Knee ligament torn? :( it is very painful, my dad had an operation and he couldn't walk properly for at least 2 weeks
Take cod liver oil tablets, that should make your joint a bit 'supple' rather than 'rigid'
selvika,wish u a very happy journey.
:lol:Quote:
Originally Posted by sonu gopi
ISKCON is International Society for Krishna Conscousness, or better known as Hare Rama Hare Krishna group.
They are quite particular abt their food as they offer it as Prasadham.
Aarthii, may be you baked in very high heat.
Normally, I will put in about 150 degrees C.
You have to preheat the oven first.
The oven must be hot when you put in the bread.
We do not use grill to bake the bread.
I am happy your roti came soft in the dosai kal.
Thanks, Kugan98
Tamby, I only go to temples.
Every one has their own opinions.
Anyway I believe that all rivers in the end
will reach the sea.
Thanks, Kugan98
Sonu, I am sure they have a centre in P.J.
for the ISKCON society.
If I am not mistaken, their headquarters is in
Old Klang Road.
I have lot of relatives involved in this movement.
They do not use onions and garlics.
Normally they will wear a small tulasi malai, around their neck.
My nephew who is a doctor, has a small kudimi at the back of his head.
Pay a visit once when you are free.
Thanks, Kugan98
aarthi and dev,
thanks a lot. i am leaving on 7th. coming back may around 5th sep to 10th of sep.
busy in clearing up the house and packing. kids are so excited.
kugan,
nice valaipoo kulambu and bajji. will try out. channa masala also looks nice. thanks for giving the receipe for channa masala powder. all will be tried after i return from vacation.
K : thank you for the PM, your concern and wishes.
Sonu akka :
ISKCON is the famous Prabupad's Krishna Movement :lol: aiyooh akka :rotfl: athu restraunt illa .... sorry :oops: anyway, in Melbourne, the ISKCON centre provides free lunches on Sundays,... i haven't been there. Been to one on Penang with a friend of mine who is an ISKCON member and a devout Krishna devotee. That's where i tasted the mee goreng!
Raghu thamby -
thanks for the suggestion. I'll try fish oil. Teh doctor told me that if its serious I may need to for a surgery too :( . Hope i get better without it.
Amma solluvaanga - vayasaachinaa onnonna karai (rust) pidikkum-nu ..... ippothaan teriyuthu! ulunthu saappdu-nu solluvaanga appO, ippo thaan theriyuthu ethukku-nu :( :lol:
but there are their restaurants NM - Govinda's. :slurp:
yes, i know .. there's one here by the name of Gopal's costly and not really as good as the free meals :lol:Quote:
Originally Posted by NOV
More Food for Gods.
While the use of jaggery covers nearly all of the Indian subcontinent, it is particularly famous in South Indian recipes. At the Sree Padmanabha Swamy Temple at Thiruvananthapuram (Trivandrum), Kerala, one of the 108 Vaisnava Divya Desams, jaggery is a prominent ingredient in one of the main bhoga preparations offered to the Deity, Lord Mahavisnu on Anantasesa. Called Unni Appams, these spongy sweets are composed of rice flour, banana, jackfruit and jaggery, fried in ghee to a crispy golden brown. In Malayalam, 'unni' means small and 'appam' means rice cake.
Unni Appams
Ingredients:
Rice Flour - 2 cups
Maida (regular flour) - 1/2 cup
Jaggery - 1/2 cup
Ripe Banana - 1
Ripe Jackfruit - ½ cup
Shredded coconut - 1cup
Ghee 2 Tbl.
Fry the shredded coconut to a light brown and set aside. Heat 1 cup of water and add the jaggery to melt it. In another bowl mix the rice flour and maida. Add the melted jaggery along with the coconut and mix well. When the batter cools, fold the mashed banana and jackfruit into the batter, which should be the consistency of a dosa batter. Add a little milk or water if needed to get the desired consistency.
Lightly cover and let the batter sit for about 6 hours, or overnight. To cook, use ghee to lightly grease the holes of an unni appam pan or idli cooker. Fill with batter and cook over medium heat for about 5 minutes, then flip, cooking both sides to a crispy golden brown. Drain on paper, and offer warm.
Variations: You can add cardamom to the batter for a nice addition. If you want a lighter appam, add a pinch of baking powder to the batter just before cooking. You can also begin with raw rice, well soaked and mashed. This will give a denser appam.
what nice unni appams, nov anna. thanks a lot. my mom loves it, i will send this receipe.
selvi
IthukendE oru kootam irukumala :lol2: :yessir:Quote:
Originally Posted by NM
Selviem, thanks and a have a safe journey.
Look out for new recipes in India.
Thanks, Kugan98.
Nm, I am very interested in the mee goreng.
I hope some one will enlighten me.
Thanks Kugan98
Friends, this is Aadi month.
Full of festivals.
First we have the four Fridays, ending with the last friday on the 13th of August :shaking:
To day is the Aadi perukku, simple prayers at home.
August 9th is Aadi Ammavasai, prayers in Sivan temple, and anathanam to the poor.
August 12th is Aadi puram, also prayers in the house.
Aadi ends on the 16th of August.
August 20th is Varalakshmi nombu, usually celebrated with early morning prayers, and ending with villakku pooja at home.
August 24th is Aavani Avitam.
The last is August 28th Maha sangadahara sathurthi
So I will be very busy for the whole of this month.
Thanks, Kugan98
NOV anneh thank you very much for the unni appam recipe.
Anneh there are many ways to do this appam.
Anneh it did not strike me to use jack fruit in the unni appam.
I am sure the aroma would be great.
NOV anneh, normally in Kerala, they do not ferment the batter for the unni appams. They only use rice flour, no other flour is added.
I have tried their method, and always the unni appams are hard.
One more fact is that, if you are fermenting the batter, adding all purpose flour, coconut and bananas, you need not add any baking powder to the batter, you will get super soft unni appams.
NOv anneh, I do it in two ways, one is that, grind the rice flour with the jaggery, add in cardamom powder, add in roasted coconut strips. (Cut the coconut into pallu, pallu, roast in ghee and add to the batter.) little salt and ferment the batter. The next day do as how you will do unni appam.
You will get soft unni appams.
The other method is to add grated coconut, bananas, and all purpose flour. Need not ferment the batter, you will get soft unni appams.
I will post the second method of how to do the unni appam.
Thanks NOV anneh, let me try your method also.
Kugan98
Friends, we should do these types of palagarams, once in a way so that our children will not forget them.
Otherwise slowly this too will become disappearing palagarams.
[tscii]
UNNI APPAM
Ingredients:
2 over ripe bananas fully mashed
1 cup rice flour
½ cup all purpose flour
1/4 cup grated coconut
½ cup jaggery (more if you like sweet)
¼ tsp cardamom powder
Little salt
Little ghee
Method:
Add the jaggery to 1 cup of water.
Heat a little and dissolve it.
Strain and keep aside.
When the syrup is cold, add the rice and all purpose flour.
Add also the grated coconut, cardamom powder and salt.
Lastly add in the mashed bananas.
Now mix everything to a batter. It should be like idli batter.
Now heat a kulipaniyara chatty.
Pour little ghee, fill the holes, ¾ full with the batter.
When it is cooked at the bottom, flip over and cook the
other side. You will get soft sweet banana appam.
Those without the kulipaniyara chatty,
Can pour spoonful of the batter in hot oil and fry them.
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Another Valaipoo recipe :lol:
VALAIPOO USLI
Ingredients:
(A)
1 cup valaipoo florets, cleaned cut into small pieces.
¼ tsp turmeric powder
Little salt.
(B)
To Soak:
¼ cup toor dal
¼ cup channa dal
3 dried chillies
(C)
A good pinch of asafoetida powder
1 tbs oil
¼ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
Salt to taste
Method:
Add all the items in (A) in a pot.
Cook for 10 minutes, remove and strain without water.
Soak all the items in (B) for half an hour.
Strain, add little salt and little asafoetida powder.
Grind to a coarse paste. Steam the paste in a idli cooker.
Remove, and when cold, break it up like bread crumbs.
Heat a wok with oil, add in the mustard seeds, and urad dal.
Let it splutter, add in the curry leaves, and little asafoetida.
Add in the dal crumble and the boiled valaipoo.
On low heat, stir fry till they are mixed well.
The dal should dry and crisp.
Remove and serve with rice.
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kugan,
there are many varieties of making unni appam, normally bananas are used, jack fruit will nice smell. never tried with jackfruit.
mouth is watering, we get unni appam as prasadam in ayyappan temple. keralites when they come from vacation, bring unni appam, all will be in different taste. they told me that they will fry in coconut oil, they will fill oil in the panniyaram kadai and fry appam. :D
kugan,
valaipoo usli is my favourite. but we dont get good valaipoo over here. when i go to india, i will tell mom to make all varieties in valaipoo, banana stem, drumstick leaves, all greens.
also i made chilly soya today for chapathi, it came out nicely kugan, finally i didnot get anything to eat.
K,
Thanks for the chana recipe. The uniappam looks very delicious. Will try and let you know. Vazhai poo is my favorite also. We do not get vazhai poo here. Parthale asayaa irruku sappida!!!. Selvi have a safe trip. Nalla enjoy pannittu vanga.
Suja
Selviem - have a pleasant journey and a great vacation!
K : mee goreng - will post soon
unni appam - looks very much like the 'pink' appam i make for my daughter :lol: i just take the normal thosai maavu, mix some pink colour and add sugar, put them on the paniyaaram and once cooked, give then to her... she enjoys it ... :lol: that's my super-duper fast mini-cup-cake :lol: i've enjoyed it myself. will try your unni appam recipe soon.
Add raisins and cashew nut pieces. "kuzhandhaigaL" reNdu perukkum pidikkum ! :)Quote:
Originally Posted by NM
oooh will try that :) :slurp: