Kugan's Kitchen Part 7

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Originally Posted by PARAMASHIVAN

Does any one know if "neem oil" is good for tonsillitis?? Some one told me that rubbing neem oil on the throat helps ?

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Thanks P.S Tamby for your post.
I do not know anything about neem oil.
Have heard that it is good and often used those days.
If I am not mistaken it is banned in Malaysia.
Thanks and take care, Kugan

Quote:

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Originally Posted by sangeethabalaji

K any recipes using Gai Choy? I bought it from a chinese store without knowing what it is. Is it mustard leaves?

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Thanks Sangeetha for your nice post.
I think Gai Choy belongs to the group like Bok Choy and others.
You can stir fry like how the Chinese stir fry their greens.
Look up for the Bok Choy recipes that I have given, you can do like that.
Or like our style of keerai poriyal.

I am posting the findings of Gai Choy from google for you.


An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution. Typically classified as either mustard cabbage or bamboo mustard cabbage, Gai Choy is considered to be an Asian cabbage due to its appearance and taste, however it is not a true cabbage plant. When young each variety provides a very tender green with a subtle mustard flavor that increases in intensity as the plant matures. The ribbed stalks of the traditional mustard cabbage are broad, thick and somewhat curved, holding veined and ruffled leaves that are pale green in color. Stalks of the bamboo mustard cabbage are thinner in width and do not have the curved shape of the traditional mustard cabbage.
When young and tender, gai choy is used for salads, similar to cabbage salads, as steamed greens, or for stir-fried and baked dishes. Mature greens are often added to soups or stews. In addition to being referred to as mustard cabbage or bamboo mustard cabbage, gai choy is also known as gaai choy, Chinese mustard, Chinese mustard cabbage, oriental mustard, or Asian mustard greens.
When selecting, choose greens with firm nicely colored pale leaves that do not show stress, do not have yellowed areas, that are not limp in appearance, and that do not have holes in the leaves. For best flavor, keep the greens stored in a plastic bag, refrigerated for 4 to 6 days. To prepare, cut the leaves into pieces prior to washing. Place the greens into water and rinse thoroughly. A second washing may be best and then begin to prepare the greens for the food desired. To store, place greens in a plastic bag that allows some air to enter and refrigerate where they can kept for approximately 6 to 8 days.


http://farm3.staticflickr.com/2851/9...034bbe91_o.jpg


Picture of stir fried Gai Choy from the net:

http://4.bp.blogspot.com/_GhxgrlPEUT...8/s400/016.JPG

Quote:

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Originally Posted by sangeethabalaji

ps thamby have not heard of such a thing. it smells very bad.

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Ok thanks , every one says it smells bad :|

Quote:

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Originally Posted by kugan98

Thanks P.S Tamby for your post.
I do not know anything about neem oil.
Have heard that it is good and often used those days.
If I am not mistaken it is banned in Malaysia.
Thanks and take care, Kugan

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Ok no probs,thanks akka :)

I will wait for "Bheeshma Pithama" of the hub (Rajraj uncle) to respond :lol2: :yessir:

Pure vegetarian Malaysian snack :slurp: :slurp: :slurp:


http://sphotos-f.ak.fbcdn.net/hphoto...42159517_n.jpg

K thanks for the explanation. Since u hav mentioned that it has mustard flavor i am bit skeptic. will try one of ur bok choy recipe and share the results.

i made Spicy Stir fried Noodles- Indian Ishtyle by Dev. was very tasty with very less oil. simple and easy also.

will do one more time, have some boiled noodles in the fridge.

Nov podura pics patha eppavume cravings thaan. Looks lovely delight. ok i am running to the kitchen now for kadalai urundai, poor me thats what i have now.:(

Nov, tempting pic :D

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Originally Posted by PARAMASHIVAN

Ok no probs,thanks akka :)

I will wait for "Bheeshma Pithama" of the hub (Rajraj uncle) to respond :lol2: :yessir:

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Thanks P.S Tamby, I am sure our Rajraj uncle will reply to you.
Thanks and take care. Kugan

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Originally Posted by NOV

Pure vegetarian Malaysian snack :slurp: :slurp: :slurp:


http://sphotos-f.ak.fbcdn.net/hphoto...42159517_n.jpg

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NOV Anneh thanks for the mouth watering picture.
Double layer , coconut candy thaan eh?
I always make one layer only. Let me try and see.
Thanks Anneh, take care, Kugan

Quote:

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Originally Posted by sangeethabalaji

i made Spicy Stir fried Noodles- Indian Ishtyle by Dev. was very tasty with very less oil. simple and easy also.

will do one more time, have some boiled noodles in the fridge.

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Thanks Sangeetha for your nice post.
I wished our Dev was here to see your post:sigh2::sigh2:
Thanks for trying out our Dev,s recipe.

You are right Sangeetha, our NOV Anneh always post pictures that are very tempting.
Thanks and take care, Kugan

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Originally Posted by Madhu Sree

Nov, tempting pic :D

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Hello Madhu Sree, thanks for your post.
Yes ,NOV Anneh always posts tempting pictures.
Have you tried making coconut candy?
Thanks and take care. Kugan

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Originally Posted by kugan98

I always make one layer only. Let me try and see.

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:thumbsup: idhukku thaan aasappattai balakumaraa? :lol:

Madhu anneh, Rubenee came today.
Her lunch is nasi lemak with petai sambal.
You have to ask NOV anneh what is petai.
Dessert she requested paal halwa.


http://farm3.staticflickr.com/2841/9...3d310039_z.jpg


http://farm6.staticflickr.com/5475/9...20376bd3_z.jpg

http://farm8.staticflickr.com/7443/9...c1b2318d_z.jpg


Dinner was pizza.

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Originally Posted by NOV

:thumbsup: idhukku thaan aasappattai balakumaraa? :lol:

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n

Nov , anneh, aammam, let me try it out.
Thanks

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Originally Posted by kugan98

You have to ask NOV anneh what is petai.

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:frightened:
don't madhu annaa... it stinks :rant:
altho I love udang petai, I dont eat the seeds... :shaking:
Your nasi lemak looks :slurp:

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Originally Posted by kugan98

Dessert she requested paal halwa.

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can I have some :(

K asathal plate. paal halwa apdiye gaali panniduven. pls post the recipe for pal halwa after the vacation ends.

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Originally Posted by kugan98

Hello Nithishri, long time no see:-D
How are you keeping, how is your cooking?
Our Sangeetha posted that she enjoyed one of your dishes.
I was praying that you should see that thread.
Tat ta daa, you are here, thanks a lot.
Please drop in when you are free.
Take care, Kugan

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oh is it akka, I am thrilled to know tat.
Cooking is fine. I am developing some interest in Thai and chinese cuisine. Will post some only if it turns out very well so hubbers can try too.

Sure, I will be here :)

Akka I like the portion size of nasi lemak with petai sambal. SO perfect.

paramashivan: I have tasted neem fruits (veppam pazham). May be you should visit India and find a neem tree with fruits. :lol: They claim neem has medicinal values. On Tamil New year Day in April neem flower rasam (veppampoo rasam) is a must ! :) My mother used to say,"udambukku nalladhu".
Neem oil is used to cure skin conditions and as hair oil. I don't think it is consumed. It is supposed to cure infections. Some soaps and tooth paste in India have neem oil. Remember, we used to brush our teeth with a twig from neem trees. It is supposed to protect your gums. :)

Quote:

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Originally Posted by kugan98

Thanks P.S Tamby, I am sure our Rajraj uncle will reply to you.
Thanks and take care. Kugan

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Quote:

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Originally Posted by NOV

:frightened:
don't madhu annaa... it stinks :rant:
altho I love udang petai, I dont eat the seeds... :shaking:
Your nasi lemak looks :slurp:

can I have some :(

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Eppadi NOV anneh, you separate the petai and prawns.
Antha essence of petai :confused2::confused2:
Kugan

Quote:

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Originally Posted by sangeethabalaji

K asathal plate. paal halwa apdiye gaali panniduven. pls post the recipe for pal halwa after the vacation ends.

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Oh yes, Sangeetha, paal halwa is the favourite in our house.
Recipe on the way soon.
Take care, Kugan

PAAL HALWA

Ingredients:

6 cups full cream milk
2 tbs lemon juice, a little more if needed

½ cup sugar
2 tbs ghee
A pinch of cardamom powder
1 tbs sliced roasted cashews or pistachios (optional )

Method:

In a heavy pot, boil the milk on medium heat.
Let it boil for about 3 to 4 minutes.
Lower the heat and add the lemon juice little by little.
Stop adding the juice as soon as you see the milk curdling.

Boil for about 5 minutes , then remove 1 cup of the whey by straining.
Continue to cook and keep on stirring until all the whey is evaporated.
Add in the sugar and cardamom powder, keep stirring till the mixture comes together.
Cook on low heat till the mixture changes to a slightly golden colour.

You can transfer the mixture to a greased tray, and press firmly into it.
Sprinkle the chopped nuts, let it cool before slicing into pieces.
Or do as I did by just removing it to a container, serve by spoonfuls.


http://farm6.staticflickr.com/5475/9...20376bd3_z.jpg


Or Like This:

http://farm8.staticflickr.com/7285/9...e5bcbb516f.jpg

Quote:

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Originally Posted by nithishri

oh is it akka, I am thrilled to know tat.
Cooking is fine. I am developing some interest in Thai and chinese cuisine. Will post some only if it turns out very well so hubbers can try too.

Sure, I will be here :)

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Thanks Nithishri for your nice post.
All of us will be looking forward for the Thai and Chinese recipes from you.
I love Thai food, tomyam, pad thai and so on.
Of course vegetarian:-D
Thanks and take care, Kugan.

Note: thanks for the compliments for the nasi lemak plate.

Quote:

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Originally Posted by rajraj

paramashivan: I have tasted neem fruits (veppam pazham). May be you should visit India and find a neem tree with fruits. :lol: They claim neem has medicinal values. On Tamil New year Day in April neem flower rasam (veppampoo rasam) is a must ! :) My mother used to say,"udambukku nalladhu".
Neem oil is used to cure skin conditions and as hair oil. I don't think it is consumed. It is supposed to cure infections. Some soaps and tooth paste in India have neem oil. Remember, we used to brush our teeth with a twig from neem trees. It is supposed to protect your gums. :)

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Thanks Rajraj uncle for your nice explanations
I have not seen neem fruits, and flowers.
I have a neem tree in front of my house, so far nothing:confused2:

I have heard my grand ma say that in the villages in olden days,
neem twigs were used as thooth brush. I do not think they still practice that.
Yes, we have neem soaps and neem tooth paste.
The last line in TV advertsment will go like this, neem, neem, neem:-D

Thanks uncle Rajraj, take care, Kugan


http://farm5.staticflickr.com/4035/4...07d6d8c9_o.jpg

http://farm4.staticflickr.com/3667/9...ea66738b_o.jpg


Aadiperukku lunch with prayes.
Not included in the picture, masal vadai, vadagams, payasam.


http://farm8.staticflickr.com/7438/9...9f09eea511.jpg


Evening tea for Rubenee:

Oreo cheese cake:

http://farm8.staticflickr.com/7391/9...aeda6de29a.jpg


Custard Jelly:

http://farm4.staticflickr.com/3784/9...f30fe59734.jpg


Filter Coffee:

http://farm3.staticflickr.com/2820/9...5850cf01_o.jpg

Kuganka such a yummy spread for Rubenee.

How do you make filter coffee?

What coffee powder do you use?

Thanks, Rose

hello rose ,

here is the link to kugans tips on filter coffee

http://www.mayyam.com/talk/showthrea...Part-2/page107

K thanks for the paal halwa recipe. mouthwatering. Rubenee is so gifted. the adiperuku plate also looks good. i think ur whole family is so gifted.

Nithishri thai and chinese recipes pondungo. UR kathrija salna for briyani was mouth licking. have made it several times.

Wow, Kuganka such a beautiful spread.
Your dishes are all so yummy.

I too like to ask you something, do you have chillie potato recipe?
I think that is Chinese. Thanks

Quote:

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Originally Posted by rose75

Kuganka such a yummy spread for Rubenee.

How do you make filter coffee?

What coffee powder do you use?

Thanks, Rose

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Thanks Rose for your nice post.

Sangeetha has given you the link.

Thanks Sangeetha for giving the link to Rose.

Rose I use filters from India, also my coffee comes from India.

Filter coffee is best served in a set of tawara tumbler.

COFFEE FILTERS:

http://farm3.staticflickr.com/2837/9...498a4a0d86.jpg


COFFEE POWDER:

http://farm3.staticflickr.com/2880/9...c875bfbb64.jpg

Quote:

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Originally Posted by sangeethabalaji

K thanks for the paal halwa recipe. mouthwatering. Rubenee is so gifted. the adiperuku plate also looks good. i think ur whole family is so gifted.

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Thanks Sangeetha for your nice post.

Also thanks for taking the trouble to post the link for our Rose.

Take your time and try out the paal halwa. You get good full cream fresh milk there.

Rubenee is such a sweet girl, our Mahalakshmi of our house.

I am also looking forward to Nithishri's Chinese and Thai recipes.

Thanks and take care, Kugan

Quote:

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Originally Posted by gulabjamun

Wow, Kuganka such a beautiful spread.
Your dishes are all so yummy.

I too like to ask you something, do you have chillie potato recipe?
I think that is Chinese. Thanks

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Thanks Gulabjamun for your nice post.
Yes, you are welcome to ask for any recipe.

At this moment, my house is bustling with guests.
Five have come from UK for their summer holidays.

Eye balls coming out:-D literal translation.
Anyhow samaalipom, recipe coming soon.
Kugan

Quote:

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Originally Posted by rajraj

May be you should visit India and find a neem tree with fruits. :lol:

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I will come down from Kailsah for the next Kumba Mela :lol:

Quote:

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Originally Posted by rajraj

On Tamil New year Day in April neem flower rasam (veppampoo rasam) is a must ! :)

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Really? never heard of such rasam, I will ask my mum, she usually makes the normal rasam , I love rasam, I drink it like water, and it does help with stuffy nose/ sore throat and dry cough

Quote:

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Originally Posted by rajraj

Neem oil is used to cure skin conditions and as hair oil. I don't think it is consumed. It is supposed to cure infections. Some soaps and tooth paste in India have neem oil. Remember, we used to brush our teeth with a twig from neem trees. It is supposed to protect your gums. :)

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Yeah I know, you can buy these stuff in Asian supermarkets over here, thanks for your advice uncle :)

Hi K,
superb spread for aadi perukku..
and the custard jelly is mouthwatering... rubenee is enjoying it seems :D
Like how rubenee has visited her mom ;) I went to my mom's house for aadi perukku weekend. stayed there on sat and sun :happydance:

Sat:
amma enna edhuvume seyya vidala, saturday fullaa avangale samaichaanga, all kind of variety rice, sweets, vada everything... :D
Night dinner, amma pizza saapdanumnu ketaanga, we went and had pizza for dinner.

Sunday:

sunday lunch naan cook panninen, simple lunch thaan, mullangi + drumstick araichu vitta saambar, jeeraga rasam, cheppankizhangu fry, spinach fried with onion and garlic.
idhaiye amma nalla samaichirukkey nu solli saaptaanga... :D Dad and bro loved the fry a lot.
Night we went to hotel again and had North-Indian dinner.

I loved this weeked. :D

paaal halwa senjen K it turned out so good and it was over within ten minutes. but the color of it was light brown for me? did i do something wrong? but the taste was so good.

Quote:

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Originally Posted by Madhu Sree

simple lunch thaan, mullangi + drumstick araichu vitta saambar, jeeraga rasam, cheppankizhangu fry, spinach fried with onion and garlic.

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idhu simple lunch? :lol:

Quote:

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Originally Posted by PARAMASHIVAN

I will come down from Kailsah for the next Kumba Mela :lol:

Really? never heard of such rasam, I will ask my mum, she usually makes the normal rasam , I love rasam, I drink it like water, and it does help with stuffy nose/ sore throat and dry cough




Yeah I know, you can buy these stuff in Asian supermarkets over here, thanks for your advice uncle :)

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Thanks P.S Tamby for your post.
Achchocho, veepam poo rasam do not know?

Here is the recipe that my grandma used to make.
I used to get the dry flowers from India. Kugan
VEEPAM POO RASAM

Ingredients:

(A)
1 big marble sized tamarind
1 ½ cups of water
¼ tsp turmeric powder
1 pinch of asafetida powder
1 sprig curry leaves
1 tsp soaked toor dal
3 broken red chillies fried in little oil
Salt to taste

(B)
1 ½ cup of dal water, or water
½ tsp jaggery

(C)
1 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves

(D)
1 tsp ghee
2 tsp dried veepam poo
1 tsp finely chopped coriander leaves

Method:
Extract the tamarind juice with 1 ½ cups of water.
Now add all the ingredients in (A) in a pot.
Boil on low heat till the raw smell goes.
Add in (B) and heat until froth starts forming.
Switch off the flame and remove.

Heat the 1 tsp of ghee, add in the ingredients in (C)
Pour it over the rasam.

Heat another 1 tsp of ghee, fry the dried veepam poo in low flame until they turn reddish.
Now add the fried veepam poo flowers to the rasam.
Now garnish with the cut coriander leaves, serve hot with steaming rice.

Thanks to the net for 2 pictures:

Fresh Veepampoo:


http://farm8.staticflickr.com/7305/9...8530bc4dda.jpg


Dried Veepampoo:

http://farm4.staticflickr.com/3695/9...cb3065dbfc.jpg

Veepam poo rasam :

http://farm8.staticflickr.com/7460/9...90e3839285.jpg