Rajraj uncle, why lah always vambu with my P.S Tamby.Quote:
Originally Posted by rajraj
I am scared that one day he might open his third eye:-D
Take care care uncle. Kugan
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Rajraj uncle, why lah always vambu with my P.S Tamby.Quote:
Originally Posted by rajraj
I am scared that one day he might open his third eye:-D
Take care care uncle. Kugan
Quote:
Originally Posted by PARAMASHIVAN
Venda Tamby:)
Kugan.
[QUOTE=NOV;1068885]Happy Krishna Jayanthi to all.....!
I am enjoying my murukku now :slurp:
Thanks NOV anneh for your post.
The murukku looks so beautiful and yummy.
I too wanted to post the coconut ladoo, that I made.
As I said new pc, do not know how to go about.
Thanks and take care, Kugan
Quote:
Originally Posted by tvsankar
Usha akka!:happydance::happydance: so nice to see your post.
How are you?
Thanks akka for the info about using corn flour to fry tofu.
I use a lot of tofu in our cooking, as we are vegetarians.
I only use gram, rice flour coating if cooking sweet sour tofu or Manchurians.
Thanks akka, do drop in when you find free time.
your advices are valuable to us.
Take care, Kugan
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, thanks for your nice post.
At times it is good to have guests in the house. Even though lot of work, there will be happiness.
What did you do for Krishna Jeyanthi?
This time I made a new sweet, coconut laddu. Turn out well.
My new pc and I do not know how to upload pictures.
Have to upload flicker and picasa, before I can do anything.
If you have only little black lines, you can scrape them off.
There is another Malaysian kuih called tapioca binka.
It is baked, very tasty, I will post as soon as I am settled with my pc.
Thanks and take care, Kugan
Madhu annaa tasted a lot of Malaysian delicacies recently including the bingka. :)
He has also bought back agar agar and pandan essence. :happydance:
குகன் அவர்களுக்கு
பேரிச்சம் பழங்களை வைத்து இனிப்பு வகைகள் இங்கு ஏற்கெனவே எழுதியிருக்கிறீர்களா ( எனது ஓமானி நண்பர் ஒருவர் கிட்டத் தட்ட ஒன்றரைக்கிலோவிற்கும் மேல் ப்ரசண்ட் பண்ணிவிட்டார்..)
these are some of the food & fruits sampled by madhu annaa in malaysia...
https://fbcdn-sphotos-d-a.akamaihd.n...52306587_n.jpg
Top: mangosteen, dodol, pulut kacau, rambutan
Bottom: durian, huat kuih, ang koo, bingka ubi, kuih talam, pulut panggang, popiah, bajji, curry puff
Thanks NOV anneh for your post.Quote:
Originally Posted by NOV
Wow, Madhu anneh tasted many of our local kuihs.
Oh! he wants to try agar agar again:-D
Good he bought the pandan essence.
Why not sneak in little pandan plant:mrgreen::mrgreen:
Thanks and take care, Kugan
Quote:
Originally Posted by chinnakkannan
Wow, Krishna Jeyanthi, and chinnakkannan has come to our kitchen.
Welcome to Kugan's Kitchen Chinnakkannan.
1 1/2 kilo dates is jujube for us to just eat it as it is:smokesmile:
Anyway there are so many recipes with dates, cakes, cookies, halwa, laddu and ect.
We have our simple sweet dates chutney.
Just let me know what recipe you need, we will post it for you.
Thanks and take care, Kugan
Quote:
Originally Posted by NOV
Oh, Madhu anneh tasted so many of our local food.
Good for him, Thanks and take care, Kugan
:shock: :shock:Quote:
Originally Posted by kugan98
Dear P.S Tamby, with my son's guidance I managed to post the pictures for you.
Here is how I fry them. Kugan
The first is a soft tofu, it is only good for steaming.
They use it in dishes like mopo tofu
SOFT TOFU:
http://farm3.staticflickr.com/2870/9...be6472b746.jpg
This is the hard tof, which we use for all our dishes.
HARD TOFU:
http://farm3.staticflickr.com/2849/9...5ede617a0f.jpg
This is how I do the shallow frying
SHALLOW FRIED TOFU:
http://farm6.staticflickr.com/5528/9...8ffa8d8cf6.jpg
If you cut it into thin strips, you get crispy tofu.
CRISPY TOFU:
http://farm8.staticflickr.com/7317/9...9646b08bfe.jpg
Gram flour coated frying for sweet sour or manchurians.
FLOUR COATED FRIED TOFU:
http://farm6.staticflickr.com/5492/9...3342d9b433.jpg
At times my children would request, spicy fried tofu. I will just rub chillie powder
tumeric powder, salt, and deep fry it for them.
SPICY FRIED TOFU:
http://farm3.staticflickr.com/2871/9...a8e2b97fdd.jpg
Isn't that same as Gram flour, made from chick peas ?Quote:
Originally Posted by kugan98
Thank you :)Quote:
Originally Posted by kugan98
Quote:
Originally Posted by PARAMASHIVAN
P.S Tamby, not at one sitting, moreover there are 11 of us in our house:banghead::banghead:
Wow
Thanks Kugan akka, Now I understand what mistake I made.. I was trying to fry "Soft" tofu, no wonder it never worked! :oops:
Quote:
Originally Posted by PARAMASHIVAN
Same, same Tamby, gram flour, besan, kadalai mavoo,
chick pea flour, all are the same.
Kugan
Oh appadi sollunga :lol2:Quote:
Originally Posted by kugan98
Oh I see, thanks for the clarification :)Quote:
Originally Posted by kugan98
Quote:
Originally Posted by PARAMASHIVAN
I guessed that much, that's why I posted a picture of the soft tofu.
Good now you know the difference.
Use also the tip given by our akka for using little corn flour.
Take care Kugan.
Hello K
I was expecting to see your krishna jayathi spread. But now know that u r learning in your new PC.
I made just 8 vadais and 8 appams. diet. pongal gothsu for breakfast and dinner.
lunch keerai parrupu , salad and valzhakai fry . :( vadai appam lunchkuda varla. breakfastlaye gale.
K one strange Idea in my mind since u people r talking about tofu.
when you pan fry tofu why cant we fry the entire block on all sides instead of cutting them and turning tiny pieces. cutting later after we fry will save some time, but do not know the outcome. :think::think:
goundamanis reply will be unnai inda madiriyalem kekaka sollli yarda thundara :-D
Munch a handful after every meal! It will be gone in no time! :lol: Easy recipe. No cooking! :)Quote:
Originally Posted by chinnakkannan
:shock: :shock: ithu dieting ? :lol2:Quote:
Originally Posted by sangeethabalaji
.
Because larger chunk will not fry properly (especially the middle potion) and if you try to fry for longer it may be burnt on the outside while uncooked on the insideQuote:
Originally Posted by sangeethabalaji
Glad to know you are an "Annan" fan :)
Kuganka, you are simply amazing. Just for the tofu, you took so many pictures.
You really make us understand, the things that we do not know.
What did you cook for Krishna Jeyanthi? I am also keen to know.
Rose
that was the original idea - I have the plant in my house.Quote:
Originally Posted by kugan98
but somehow it was forgotten :(
Quote:
Originally Posted by sangeethabalaji
Imm Sangeetha super spread thaan for Krishna Jeyanthi.
I did not do much, iddli and chutney for breakfast. Lunch, sambar, 3 types of veges, payasam and vadai.
For prayers, sundal, kesari, aval payasam, seedai, murukku and coconut ladoo.
I will soon post the recipe for coconut ladoo.
Oh ho, ennama ponnu, eppadi keera, vathiyaaruke kostina?:rotfl::rotfl:
Kannu, if you fry the whole tofu, it will get fried only in all sides.
The middle will be still very soft. Then when you cut into cubes, you cannot get neat slices.
Moreover when you cut into slices the fried tofu, only the top and bottom will be little fried.
So if you cut the slices first, you can stir fry all the sides in a non stick pan.
So kelviyai pararthu kelu kannu, adrasakai, adrasakai.
Joking my dear Sangeetha, take care, Kugan
Quote:
Originally Posted by rajraj
Thanks Rajraj uncle, I like your punch replies. Kugan
Thanks P.S Tamby for your post and reply to Sangeetha's question.Quote:
Originally Posted by PARAMASHIVAN
You are right, I have explained.
Thanks, Kugan
Quote:
Originally Posted by rose75
Thanks Rose for your nice post.
It is my duty to clear anyone's doubt if I know the answer.
I have replied to Sangeetha about my spread.
Thanks and take care, Kugan
Thanks NOV anneh for your post.Quote:
Originally Posted by NOV
NOV anneh is there any restrictions now?
I remember taking for my aunt, taugeh, tofu, sawi, kuchai and fresh yellow noodles, every time I visit her in Chennai.
They love our mee goreng, so I will take every thing and fry for them there.
I do not know the rules now.
Thanks and take care, Kugan
neenga 'punch' recipe koduppeenga. naan punch line kodukkiren ! :)Quote:
Originally Posted by kugan98
Here is the recipe for coconut ladoo.
COCONUT LADOO
Ingredients:
400 grms coconut grated
350 grms condensed milk
½ tsp cardamom powder
100 grms of roasted almond nips
50 grms desiccated coconut
Method:
Add the coconut into a non stick wok and stir fry on low heat for 5 minutes.
Add in the condensed milk, cardamom powder, and the almond nips.
Cook on a slow fire till mixture leaves the sides of the pan. About 5 minutes.
Remove and cool, butter your hands and roll into small ladoos.
Roll them in the desiccated coconut and serve.
http://farm3.staticflickr.com/2879/9...81a067da24.jpg
Chinnankkannan Sir, here is a simple dates sauce.
I will post a date cake tomorrow. Kugan
DATES SWEET SAUCE
Ingredients:
(A)
12 seedless dates
3 green chillie
1 tsp cumin seeds
2 tsp coriander powder
2 tsp jiggery
2 tsp ground mint leaves
Salt to taste
Sprinkling of water
(B)
1 cup tamarind juice
1 cup water
Salt to taste
Method:
Add all the ingredients in (A) in a blender.
Grind to a smooth paste.
Now in a wok, add in the ground ingredients.
Add also the ingredients in (B).
Cook on a low flame for about 10 minutes.
Stirring occasionally, remove and cool.
Serve as a sauce for any snack.
K and PS Thamby thanks for your tips on my tofu questions. Atleast I ask before taking the risk.
But my husband daily used to do some kind of things like this and then repent.
Yesterday by the time i completed the cooking (mochai kurma, brocolli poriyal, salad, rice) my husband was still cooking one poached egg. and it did not turned out good and he dropped some egg yolk on the stove. but he apologized for the time he took and cleaned the stove in the end.
night we went to buy some dark chocolate we were comparing the nutrition of 60%, 70%,85%,and 90% dark chocolate ofcourse 90% had a better nutrition value. I chose 60% for myself and my husband was so proud to chose the healthy one he chose the 90. mine was so good, his chocolate was literally i am just getting some bad words. vaila vekka mudiyala.
daily sir experiments thaan . thats why he is scientist, i do not take risk at all.
K thaks for the coco ladoo recipe. ur menu is as expected. murukku sedai nenaithale vai oorudu. thanks for the dates sauce recipe i also needed this i like this sauce on top of porikadalai along with onions tomatoes and some green sauce.
PS Thamby earlier i used to eat 10 vadai and 5 appam single hand, now i shared the 8 and 8 with my hubby. I know its a slow poison now but trying to overcome these cravings. this was after a long time (3 months). i learnt now to make as little as 1/2 cup payasam kudicha feelinge erukadu.
Kuganka, thanks for the coconut laddu recipe. I have tasted in Krishna temple . Now I know how to do.
It is so simple. You are multi talented. Your Madras pasai is so funny to read.
Sangeetha, neengalum kalakiringga. The forum now is so lively. Gulabjamun.
Kugan ji..
kuih ang koo
recipe eng ke ?
குகன் ஜி.. நன்றி..இன்று தான் பார்த்தேன்.. என்னவளிடம் கொடுக்கிறேன்..கேக் கேக் எங்கே..
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, thanks for your nice post.
Good Sangeetha, it is better to clear doubts than to do a blunder.
Why worry, Kugan is here to answer any questions that she knows.
By your post, I can see what a happy couple you are. God bless you both.
Dieting is not that easy, especially if you cook in the house:-D
Thanks and take care, Kugan
Thanks Gulabjamun for your nice post.Quote:
Originally Posted by gulabjamun
Just to joke once in a way, otherwise the forum will be boring with only recipes.
I am grateful to Rajraj uncle, Madhu anneh and P.S Tamby for keeping the forum lively.
Thanks and take care, Kugan
Vaanga Madhu anneh, ithu thaaneh kurumbu.Quote:
Originally Posted by madhu
Kuih ang koo vaangi saapida vendiyathu thaaneh.
Ethukku recipe ellaam? Madhu anneh athu konjam kastmaana recipe.
Konjam wait pannungoh, post pannren.
Before that get ready with glutinous rice flour, ang koo mould
and all the ingredients needed for the kuih:smokesmirk:
Recipe coming soon. Kugan