Kugan's Kitchen Part 5

NOV anneh, thanks for the nice two recipes.
I like the second recipe.
It sounds little different.
Thanks, Take care, Kugan98

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Originally Posted by NOV

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Tamil Paruppu Rasam

Thoor Dhal - 1/2 cup
Rasam Powder - 1 tsp
Tamarind Juice - 1 1/2 cups
Tomato - 1 small
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Chopped coriander, handful
Sprig of Curry leaves

Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asofoetida and the curry leaves and over a medium heat, boiling the mixture. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee.

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Another yummy rasam, that we all enjoyed.
Thanks anneh.



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Originally Posted by rajraj

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Originally Posted by PARAMASHIVAN

//
Can some one please give me a list of some wedding songs pls
//

:ty:

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http://forumhub.mayyam.com/hub/viewtopic.php?t=7750


:)

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Many thanks uncle , you are always very helpful :notworthy:

Thanks kugan akka for your help :)

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Originally Posted by kugan98

Thanks Karthika for your post.

Well what I do is, apply oil all over the iron wok.
Then heat it up till smoking hot.
Let it cool back on its on self.
then I will soak it in the kanji,
that we get after cooking the rice.

Clean it and soak again.
Then remove and clean well.
See that there is no moisture.
apply oil and keep airy.


After using the wok, rinse with very hot water and clean with a plastic scouring pad. Don't use soap or steel wool.

Always pat wok dry with a paper towel.

Through repeated usage, a dark brown film of carbon will form in the wok. This is not only normal, it's desired: like a cast-iron skillet, the patina that builds up on a wok makes food less likely to stick and even imparts flavor.

Woks rust very easily. If your seasoned wok rusts through disuse or improper cleaning, wash and reseason it.


So far all my iron items do not have any iron smell.
Please friends, if you all have different methods,
please let our friend Karthika know.
Thanks, kugan98

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Hi Kugan,
Thanks for your relpy.I have a doubt.The procedure u have mentioned is for daily usage?? :think: .I mean daily will u do dipping in kanji and other process... Here I dont know where to get kanji. I use cooker only.Let me try as per ur suggestion and will let u know. Thanks!!!

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Originally Posted by AudazJay

Aarthi, sometimes sinus comes back when you move to a new place-the changes in climate, surrounding etc contributes to it.

I had a very bad case of sinus when I was studying in college. Got cured through homeopathy too. After a long time, I got it back again when I moved to my new place. I couldn't get homeopathy medicines here. But a friend suggested a traditional method by eating roasted garlic soaked in raw honey. I must say that the method helped me. Maybe you can try it too.

All you have to do is remove individual cloves of the roasted garlic (there are stores which sells roasted garlic nowadays, you can even buy them), peel of the skin and soak them in raw honey for a couple of weeks. Eat two cloves every morning and evening. Your sinus will get better.

Regards :D

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hi jay,
Thanks for ur valuable information as well as the method of taking it also.Thanks a ton jay.
I will try it out soon.
In my case,i had it during my college days and after that, this time i had cold and cough for around 10 days.Though i took medicines nothing worked for me.After some 6 to 7 days of cold,i felt the same symptoms of sinus which i had long back.
will try ur hand medicine and will tell u.

Oh sorry Karthika, the kanjii treatment is for the first time only.
Even applying the oil and heating the wok too is for the first time only.

Daily, you clean well, dry it and apply a thin layer of oil.
This too after your wok is well seasoned you need not apply oil daily.
Only see that it there is no moisture.

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Originally Posted by kugan98

Oh sorry Karthika, the kanjii treatment is for the first time only.
Even applying the oil and heating the wok too is for the first time only.

Daily, you clean well, dry it and apply a thin layer of oil.
This too after your wok is well seasoned you need not apply oil daily.
Only see that it there is no moisture.

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Hi Kugan,
Ok.If I do the kanji treatment now will it show any effect?? I bought this wok one or two months before!! I am cleaning the wok with vim soap using scrub before and after cooking.Wiping it with a cloth nicely and apply oil to it.Cooking oil we can apply no?? or coconut oil?? After washing if i left it means brown coloured rust is showing!!! :cry: Thanks for your immediate reply!!! :ty:

Hi Kugan,
Thanks for the Chow-Chow recipies.I will try and let u know how it comes.
Do you know the karuvattu kulambu that was made in village side.If u could get means pls post it.and also post any other recipes that can be made with karuvadu!!!
My MIL used to fry Ney meen karuvadu.My husband asked me to do that.Pls post that one also.
And in my school days once I went to Podicherry.There i got a chance to taste karakulambu in my relatives house.My relative told me that its not like usual one and she got the recipe from marriage caterer and prepared it.Fabulous taste!!! Still I can remember that taste.Anybody knows this recipe means pls post it!!!

Thanks!!!

Karthika, it is not necessary now.
I use soap and water, I also use one of those plastic scrubbing balls, and then paper towel to dry.
You should avoid using harsh bleaches,
like vim and things.
Also see that you do not have vinegar or lime juice
direct contact to the wok.
Little can be added with food while cooking.

Even my pal appa chaty is made of iron.
They distribute heat evenly.
Thanks, Kugan98


I will look into your other requests soon.