Quote:
Originally Posted by NOV
Thanks NOV anneh, it is all because of your encouragement.
Thanks, Kugan
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Quote:
Originally Posted by NOV
Thanks NOV anneh, it is all because of your encouragement.
Thanks, Kugan
Quote:
Originally Posted by sangeethabalaji
Thanks Sangeetha for your nice post.
Try out the recipe, it tasted yummy.
Sangeetha, as Rajraj uncle has said, it is the same thing.
They go by different names, you can get them in the Korean Supermarkets.
Well with tapioca, you can cook so many types of dishes.
I simply love the tapioca perattal, you can eat it as it is.
As Rajraj uncle said, you can just boil and eat it.
Thanks and take care, Kugan.
Dear Sangeetha, thanks for the compliments for the potato sambal.Quote:
Originally Posted by sangeethabalaji
It goes well with curd rice. Glad you liked the sothi.
You are right, use what ever things you have, need not follow the recipe strictly.
Thanks for the nice picture. Kugan
http://farm8.staticflickr.com/7384/9...bac92edda7.jpg
Ennathu Muttai Sothi ah ? :shock: :yessir:
Quote:
Originally Posted by rajraj
Thanks Rajraj uncle for clearing Sangeetha's doubts.
Yes, I like to eat the boiled tapioca, with little brown sugar:-D
Thanks and take care uncle, Kugan
Dear P.S Tamby, muttai sothi illai, she has made muttai sambal and sothi.
I must have posted the muttai sambal long ago.
Thanks, Kugan
Oh Ok :)Quote:
Originally Posted by kugan98
Dear Sangeetha try this tapioca puttu.
Kugan.
TAPIOCA PUTTU
Ingredients:
300 grms tapioca
¼ cup grated coconut
Sugar to taste
Pinch of salt
¼ cup grated coconut
Method:
Peel and grate the tapioca finely.
Using a muslin cloth, squeeze out all the juice.
Discard the juice.
Put the squeezed tapioca in a bowl.
Add the coconut, and the pinch of salt.
Using your fingers, mix them like breadcrumbs.
Now using a iddli thattu, spread little coconut on it.
Now put some of the tapioca mixture on it.
Close and steam for about 10 minutes.
Remove and mix the sugar, your puttu is ready.
Another way which I like is, boil the tapioca.
Mash it with a masher, add in coconut and sugar.
You have an instant snack to eat.
https://encrypted-tbn3.gstatic.com/i...4-enwhr36I_YPU
Kuganka, the potato sambal was supero super.
It paired very well sambar rice .
Thanks for the nice recipe.
I think it will make a good filling for the curry puff.
Kugan I tried Meerra's recipe for Aglio Olio.
The recipe was simple , but the taste was yummy.
Thanks Meerra .
Brilliant idea for iced coffee or tea...
https://fbcdn-sphotos-a-a.akamaihd.n...90434925_n.jpg
thank you rajraj uncle for the info. million thanks K for a different puttu recipe. i love puttu, idiyappam etc sounds so yummy. internet problem thats why could not log in. how long can yucca be stored ? can i refrigerate it? sorry for such stupid questions.
I wanted to make the banana cookie recipe by Nov but did not have internet to check the ratio so i forgot the almond milk and also did not know the oats ratio. but still it was tasty and yummy. going to make in once again. and i baked it for just few mins as i was craving.
aiyo gulabjamun feedback patha its so tempting to make the potato sambal with sambar sadam combination. and i do not have potatoes . i made the curry leaves kulambu once again. yummy.
Thanks Gulabjamun for your nice feed back.Quote:
Originally Posted by gulabjamun
I will try with sambar rice and see.
Thanks for your tips for using as fillings for curry puffs.
Thanks and take care, Kugan
Quote:
Originally Posted by rose75
Thanks Rose for your nice feed back, yes I too love the simple Aglio Olio.
Hope Meerra sees your post.
Thanks and take care, Kugan
[QUOTE=NOV;1067440]Brilliant idea for iced coffee or tea...
Thanks NOV anneh for a brilliant idea.
We can add cubes according to the strength of coffee our guests need.
I tried to make my coffee cubes with little pattern.:smile2::smile2:
Thanks NOV anneh.
http://farm8.staticflickr.com/7405/9...7dd0fd1c_z.jpg
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, thank you very very much for the nice feed back you give.
You are really motivate me to do more cooking.
Sangeetha, here in Malaysia we get fresh tapioca, we have to peel the skin, put it in a bowl of water to cover it.
you can keep it in the fridge for about 2 days, otherwise the tapioca will slowly turn black and will spoil.
I have seen in US, they give a light wax like coating for the tapioca they sell in the supermarkets.
I have tried keeping in the fridge for about 5 days.
Good you made the recipe given by NOV anneh.
Sangeetha, I love the hot,hot tapioca parattal that I make.
You can just eat it as it is for lunch, or tea. I will post the recipe for you.
Buy little tapioca and try it out. Thanks and take care, Kugan
HOT,HOT TAPIOCA
Ingredients:
500 grms tapioca cut into cubes
1 big onion sliced
2 tsp chillie powder (more if you like)
¼ tsp tumeric powder
½ tsp mustard seeds
½ tsp aniseeds
1 tbs oil
2 sprigs curry leaves
Salt to taste
Method:
Boil the tapioca with little salt until ¾ cooked.
Drain the water and keep aside.
In a wok add the oil, add in the mustard seeds and aniseeds.
Let them splutter, add in the curry leaves and onions.
Sauté well till the onions turn limp.
Now add in the chillie powder and tumeric powder.
One quick stir, (do not let the chillie burn)
Add in 1 cup of water, let it boil. Add little salt.
Now add in the boiled tapioca pieces.
Keep on stirring till all the liquid is evaporated.
Taste for salt and remove.
You can eat it as it is for lunch.
Very filling and tasty.
http://farm8.staticflickr.com/7388/9...700d88d1dc.jpg
O.K MY DEAR FRIENDS, PARTY TIME AGAIN>
KUGAN'S KITCHEN WISHES OUR BELOVED MODERATOR , OUR NOV ANNEH
A VERY HAPPY BIRTHDAY
MAY THE LORD BLESS YOU WITH ALL THE BEST IN THIS WORLD.
LETS CELEBRATE WITH NICE FIREWORKS FOR OUR ANNEH.
http://farm4.staticflickr.com/3724/9...12a6c99637.jpg
HERE IS YOUR CAKE ANNEH
http://farm8.staticflickr.com/7397/9...2feab29d_z.jpg
YOUR LUNCH ANNEH
http://farm8.staticflickr.com/7321/9...476b8873_z.jpg
Happy Birthday Nov Anneh
K thank you very much for the post and explaining about tapioca. yes the US ones are waxy. So tempting to try the perattal and puttu. i will buy them and cook them for weekend. pathale pasi varudu. going to the kitchen made rasam and vendakai curry.
A very happy birthday Nov. enjoy
Happy birthday Nov uncle
Thanks Rose for trying my recipe.
Kugan pmed me.
Thanks .
Dear Sangeetha, I am posting a picture of tapioca to show the black lines,
if you keep it for more than two days. Thanks Kugan
http://farm8.staticflickr.com/7322/9...bbec5b21_z.jpg
Quote:
Originally Posted by kugan98
Quote:
Originally Posted by sangeethabalaji
Quote:
Originally Posted by rose75
Quote:
Originally Posted by meerra
http://www.picturesanimations.com/t/thank_you/19.gif
:ty: sisters... K aasai pattadhu pOla I had a complete vegetarian birthday, beginning with blessings from the neighbourhood Perumal kOyil - all thanks to madhu annaa, who made a quick visit to Malaysia :happydance:
Happy birthday NOV, hope my thoodhuvan conveyed my wishes to you in person.
Wishes from me, wanted to make it live relay, but konjam delay.
hope you had a very great time with the baby.
Thanks Sudha :)
http://sphotos-h.ak.fbcdn.net/hphoto...65966952_n.jpg
Freeze Herbs in Olive Oil during the off season so that you have fresh herbs to use when needed !
Quote:
Originally Posted by NOV
NOV anneh I am very happy that you had the Darshan of Lord, Perumal, blessings from amma,
and the company of our Madhu anneh.
In total it n=must have been a very happy birthday with family and vegetarian meals.
Take care, Kugan
Quote:
Originally Posted by sudha india
Thanks Sudha for your post.
How are you keeping? Take care, Kugan
Quote:
Originally Posted by NOV
NOv anneh, it is a good idea.
Do you think we need it in our country.?
We get fresh herbs all the year around:-D
My dear friends, you all remember my guest from UK? well she visited her sis-in-law in Singapore.
There they served her sizzling noddles, which her sis in law found in the net.
She got the recipe from her, and I copied it from her. It seems they served it on a sizzling plate.
I did not have one, so I served it in a bowl. Here is the recipe. Kugan
SIZZILING NOODLES
Ingredients:
3 pkts instant noodles
Enough water to boil
1 + 1 tbs of oil
2 tbs butter
6 pips garlic finely minced
10 button mushrooms, quartered
½ a zucchini or cucumber diced
6 cauliflower, or broccoli florets
1 big onion diced
1 carrot thinly sliced
1 cup water
Salt to taste
½ tsp sugar
2 tsp Maggie or ready made seasonings
1 tsp soy sauce or to taste
1 tsp oyster sauce or to taste
5 pak choy or mustard leaves cut into big pieces
1 tbs corn flour }
2 tbs water }
Method:
Heat sufficient water in a pot, add in the noodles, boil till just cooked.
Remove and drain the water, add 1 tbs of oil, mix and keep aside.
Heat butter in a non stick wok, add in the minced garlic, sauté well.
Add in the mushrooms, zucchini, broccoli, onions and carrots.
Stir fry on high heat for 2 minutes, add in the water, salt, sugar,
seasonings, soy sauce, and oyster sauce. Mix well, cover and cook for 2 minutes.
Meanwhile, heat the 1 tbs of oil in a non stick pan. Add in the boiled noodles.
Cook till lightly crisp in the bottom, toss it and cook on the other side till crisp.
Remove to a serving plate.
Now add the pak choy leaves to the cooking vegetables.
Add also the corn flour mixed with the 2 tbs of water.
Cook few minutes till the sauce thickens, pour over the crispy noodles.
Serve hot.
THE DRY INSTANT MEE:
http://farm4.staticflickr.com/3672/9...ab38331e04.jpg
THE CRISPY FRIED NOODLES:
http://farm3.staticflickr.com/2854/9...84148a90a8.jpg
THE SOUP:
http://farm8.staticflickr.com/7376/9...5f99c2c205.jpg
THE SIZZLING PLATE: (Thanks to the net for the picture)
http://farm3.staticflickr.com/2883/9...b491f9ac73.jpg
THE BOWL OF SOUP:
http://farm4.staticflickr.com/3732/9...8e0a8aec9d.jpg
KUGAN'S KITCHEN WISHES ALL ITS FRIENDS
A VERY HAPPY KRISHNA JEYANTHI
MAY LORD KRISHNA BLESS EACH AND EVERY HOME
http://farm8.staticflickr.com/7383/9...4556b2a0_o.jpg
Kugan akka & co
When you fry tofu, do you have to have gram flour coating? because I try to fry fresh tofu, no matter how long I fried it for , it never fried !
Open your third eye and burn it ! :)
Quote:
Originally Posted by PARAMASHIVAN
:lol:Quote:
Originally Posted by rajraj
nEtrikann thIrapinum kutram kutramE
Happy Krishna Jayanthi to all.....!
I am enjoying my murukku now :slurp:
https://fbcdn-sphotos-g-a.akamaihd.n...84492038_n.jpg
Params,
tofu fry seiya - corn flour - without water.. adhil tofu ai pottu, light aga piratti, udane , oil il porikavum. super aga fry agum.........
Thanks usha akka, good to see you after a long time :)Quote:
Originally Posted by tvsankar
Hai every one happy Krishan Jayanthi to all.
Was always around by people past 4 or 5 days. So all was avasara samayal and had lot of flops. From today yey :-D its going to be Kugans Kitchen at home so all will turn out good.
Kugan thanks for the explanation on tapioca. i always buy at this stage with the black lines. will be carefull.
thanks for the noodle recipe looks different.
Quote:
Originally Posted by PARAMASHIVAN
Dear P.S Tamby, thanks for your inquire.
Tamby, I normally use besan flour as coating for only if I am doing Manchurians, sweet sour tofu and so on.
For shallow frying I do not use any flour.
If you cut the tofu into small strips and fry you can get them crisp.
Otherwise all tofu fried will have a little crisp out side with a soft inside.
Tamby I have taken pictures of different types of frying.
I have changed my pc set, all is new to me.
I will post as soon as I can.
Thanks and take care, Kugan