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Suvai thanks for your nice post.
Sorry nga, its toor dal.
I cannot edit my post as NOV anneh has uploaded the picture.
Then he will have to re do it again.
He is doing a great job. Thanks NOV anneh.
Thanks Suvai for the tips, I did not know you can add tamarind.
Will try it out. Thanks. Kugan98
[tscii] Dev, this is for you. No frying, just steaming.
STEAMED BLACK BEAN PAU
Ingredients:
500 grms low protein flour
50 grms dry yeast
100 grms sugar
1 tsp baking powder
¼ cup of vegetable shortening
1 to 1 ¼ cup of warm water
Method:
Dissolve the dry yeast in half of the warm water.
Add sugar to the mixture.
Place the flour in a large mixing bowl, add in the vegetable shortening.
Pour in the yeast mixture.lightly mix using your hand.
Turn out dough onto a smooth surface.
Knead the dough until it is well mixed. Cover it with a plastic wrap to prevent it from drying.
Take about ¼ of the dough. Cover the rest.
roll this piece out into a long roll, about 2 inches in diameter.
Cut off small portions off every 2 inches. Roll the small dough into balls.
Flatten each ball into a circle, place 2 tsps of the black bean filling in the centre. Close off by shaping them into a ball again.
Place the pau on to a small square pieces of wax paper.
Do this to the rest of the dough. Let the pau sit on a platters
Covered with plastic wrap for about an hour, in order for the
dough to rise.
Steam the pau in a steamer for about 10 to 15 minutes.
The pau should come out white and fluffy. Serve hot.
Note: you can use any kind of filling for this pau.
Sweet coconut filling, egg jam or even non vege filling.
You can even use all purpose flour, but your pau will not
look that white or fluffy.
Recipe for making black bean paste or red bean paste is
Given in Kugan’s Kitchen Part 1 on page 27.
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edited K. :)Quote:
Originally Posted by kugan98
you're welcome :P
Thank you very much NOV anneh.
I really appreciate your dedication.
God Bless You. Thanks. kugan98 :notworthy:
[tscii]
My friend Karthi Subra from Delhi requested by mail for
raagi upma. (She has been trying for a year to become
a hubber in this forum without success)
First I tried the normal method of making upma.
It turned out kola-kola and the flour was not fully cooked.
I tried another method and its o.k a bit.
If anyone has a fool proof method, please post it.
Thanks. Kugan98
RAAGI UPMA
Ingredients:
1 cup raagi flour dry roast it
¼ cup sooji dry roast it with little ghee
1 small onion chopped
1 green chillie chopped
2 tbs of grated coconut (optional)
A small piece of ginger chopped
Little coriander leaves chopped
1 tbs of ghee
Salt to taste
To season:
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
Method:
Combine the raagi flour and sooji with salt.
Sprinkle little water at a time and mix gently with your
hands to form like breadcrumbs, or puttu flour.
Steam the mixture till it is cooked. Keep aside.
Heat a wok and pour the ghee, add in the mustard seeds,
and urad dal. Let it splutter, add in the curry leaves.
Now add in the onions, green chillies, and ginger.
Sauté well, add in the steamed raagi mixture.
Stir well, add in the coconut scrapings, mix well.
Garnish with cut coriander leaves and serve warm.
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Hi Kugan nga!
yr method 2 for adai sounds very different....try pannitu solaren kandipa.....thanks nga!
can you pls PM me the id she has registered. Thanks.Quote:
Originally Posted by kugan98
Suvai nga the adai recipe was given by our Selviem.
Try panni paarungga.
A simple adai but so many methods to do it.
I will post a version given by my aunt.
hanks. Kugan98
NOV anneh, I will mail her today to get the ID.
Thanks. Kugan98
[tscii] Sudha, try this proportion and see if it is any way near to the adai which your son ate. Thanks.
CRISPY SOFT ADAI
Ingredients:
¼ cup channa dal
¼ cup urad dal
¼ cup toor dal
1 cup rice
2 dry red chillies
Little ginger
Little coriander leaves
Little curry leaves
A pinch asafetida powder
Salt
5 shallots chopped
Method:
Soak the lentils, rice and dry red chillies for about 3 hours.
Add rest of the ingredients, except the chopped onions and
grind to a coarse batter. It should be coarse to get crispy adai.
Add the chopped onions, mix well. Keep for an hour.
Heat a tawa and spread a ladle full of the batter.
Do not spread it too thin or very thick.
Spoon oil around the adai. When it is cooked on one side,
flip it over and cook on the other side.
Both the sides should be light brown in colour.
The cooked adai will be crisp on the outer side and soft inside.
Serve with sambar, avail or any chutney.
Note: I have added little crushed black pepper, its optional.
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Sudha, this is Suvai's adai recipe.
I am going to try soon.
Its a good idea to add in finely cut greens or veges.
I will post the picture as soon as I do it.
Thanks nga Suvai, for the great recipes.
Authentic Adai:
Pachai arisi - 1/1/2 cup
Kadalai parupu - 1/4 cup
thuvaram parupu - 3/4 cup
uluntham parupu - 1/2 cup
ithil vara milagai thanileye oora pottudunga
oru 2 mani neram oora vitu konjam kara kara nu araithu vaikavum ithil venthaya keerai /or murungai keerai/ or peerkangai/ ithil marakaamal perungayam (kati) podithu podunga rusiyo rusi thaan ..add chopped karuvepilai also plz.
Ithiley masala adaiyum seiyalaam:
u can add pattai/lavangam/konjam sombu poditu pottu/ onions fine ah chop panni pottu........kothamalli karuvepila naruki pottu...poondu podisa naruku pottu.....vaarthu paarunga avolo arumaiya irukum.
pottu senju paarunga...arumaiyaaa irukum...enjoy
Thanks Kugan... I think I'll make the red bean paste & apply it to the normal bun we get here... I'm sure tht would be yummy...
kugan thanks for the tips, yesterday i bought vaalai poo let me try and let u know. i normally soak the chopped vaalaipoo in buttermilk without salt. this time let me try with salt. also as per suvai's suggestion i will use little tamarind also. Kids are so excited to clean the flower with me.
selvi
kugan,
radish poriyal i will try during this week and give u the feedback.
selvi
why cant somebody post some weight reduction receipes.
thanks
selvi
Selviem, pls chk "healthy lifestyle " thread...it has a fw recipes & lotsa tips...Once we know the basics of healthy cooking, we can make almost all our regular recipes into healthier ones... but we need willingness to change... :)
Kugan nga!
Thanks for posting varieties of adai recipes....adadadadaa .......nu thaaan solla thonuthu :-)..(becoz its my fav o fav ) :mrgreen:
selvi thanks for a new variation of adai recipe....will try it.
dev/kugan/selvi....VT or Vegetarian Times nu oru magazine....athuleyum very interesting information as well as very different veg recipes podaraanga..not sure if u get there but..online la try panni paarunga......i am sure u all will enjoy it.:-)
SSpicy.....enjoy yr stay at moms....& post some vegetarian recipes of hers too when u get back.
dev i will check healthy lifestyle thread, willingness is there to change.
thanks for ur suggestion.
selvi
suvai try out adai, it will be very nice.
side dish u can have coconut chutney, white pumpkin aviyal or normal aviyal.
selvi
suvai, i will check for vegetarian times here. also i will try online also.
selvi
[tscii]Selviem, here is the radish kootu resturant style.
Let me know if it is any where near to what you ate.
You can do this kootu with snakegourd, cabbage, bottle gourd
or even beans.
Later I will post how a simpler version we do in the house.
Thanks. Kugan98
RADISH KOOTU
Ingredients:
2 cups radish cut into small chunks
½ cup toor dal boiled well
¼ tsp tumeric powder
1 medium onion sliced
2 green chillies sliced
Little coriander leaves chopped
2 tbs tamarind juice
1 tsp jaggery (optional)
Salt to taste
To dry roast and grind:
1 tbs channa dal
1 tsp urad dal
½ tsp cumin seeds
1 tsp coriander seeds
2 red dry chillies
¼ tsp black pepper
2 tbs grated coconut (do not roast it)
3 cashew nuts (do not roast)
To Season:
½ tsp mustard seeds
½ tsp urad dal
¼ tsp cumin seeds
1 sprig curry leaves
1 tbs of ghee or oil
Method:
Boil the toor dal with the tumeric powder well. After it is cooked see that there is about 2 cups of the toor dal water with the dal.
Heat a pan with 1 tsp of oil, sauté the cut radish chunks for
about 5 minutes. Keep aside.
Grind the roasted ingredients with the coconut and cashew into a paste.
Keep aside.
Heat a pot with the ghee, add in the seasoning ingredients.
Once they splutter, add in the onions, sauté well.
Add in the green chillies, the radish chunks.
Cook for a minute, add in the cooked dal with the stock.
Add in salt and the tamarind juice. Let it boil for 5 minutes.
Now add in the ground paste and mix well. Add in the jaggery.
Let it come to a nice boil once.
The consistency should not be very thick nor watery.
You can add little water if it is very thick.
Taste for salt, remove and garnish with the coriander leaves.
The cut radish:
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The Radish Kootu:
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kugan,
thank u so much for ur efforts. picture is very tempting. Almost the picture looks like what i expected and let me try it out.
selvi
Hi kugan,
Will try this radish kootu & let you know. Looks tempting ;-)
Thanks Selviem and Suvai for your nice post.
Do try when time permits.
Thanks. Kugan98
For the past 2 years I have been using brown rice in ou house.
In the begining We found it difficult to eat, now we are used to that.
I found this piece of information in the net.
Thanks for the info.
Do you know the fact that just 1 cup of brown rice provide about 88% of daily value for manganese, which in turn helps produce energy from protein and synthesizes the fatty acids. How about, if I say one who eats brown rice over white rice will weigh less ..Interesting huh?
A study published in the American Journal of Clinical Nutrition underscores the importance of choosing whole grains such as brown rice rather than refined grain, i.e., white rice, to maintain a healthy body weight. In this Harvard Medical School / Brigham and Women's Hospital study, which collected data on over 74,000 female nurses aged 38-63 years over a 12 year period, weight gain was inversely associated with the intake of high-fiber, whole-grain foods but positively related to the intake of refined-grain foods. Not only did women who consumed more whole grains consistently weigh less than those who ate less of these fiber-rich foods, but those consuming the most dietary fiber from whole grains were 49% less likely to gain weight compared to those eating foods made from refined grains.
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Dear all,
This is Aarthii frm Delhi.I have been a silent obsever of this thread for the past 8 to 10 months.By today i got the activation and would like to be a part of it. :D
Am not that much aware of cooking.Still now in the learning phase of cooking.
Nov Anna,thanks for my account activation.thanks a lot.
Frm this kugans kitchen,i have tried so many stuffs and got lot of praises frm my hubby and family members too.
Nowdays,Everytime my mom used to wonder,howcome u have learnt all these stuffs denu? :!:
First of all kuganka,my hearfelt thanks to u for the creation of such a nice thread.Such a nice thing akka.That too ur way of presenting the recipes as well as the photo of the recipes are too good.
Then i would like to thank Suvaika,Selviemka,Sudhaka,Madhuka,Superspicyka,and each and everyone whoever has contributed the recipes into this thread.I have tried all ur recipes and all the recipes are such a nice ones.
Muthal postlava romba bore adikarena,sorry since i used to read this thread daily,it is not new to me as well as u all are very familiar for me,eventhough u are not aware of me.So athaan nanna,detaila post panitten.Am so happy abt it. :D
kinldy accept me also as a part of this thread.
bye
Welcome Arthii to the Hub. :D
Welcome aarthii to Kugan' Kitchen.
Thanks for your very nice intro.
You are part of the family from today.
Thanks to Nov anneh for his help.
Hope this thread will help you more and more
in your cooking.
Do post if you have any recipes.
Thanks. Kugan98
Hi Aarthi,
welcome to the thread. Post ur receipes.
selvi
Kugan,
today i made radish kootu. It was superhit in our house. We had it for chapathi, kids had it with rice. It was almost the same taste what i had outside.
thanks
selvi
kugan,
could please post me some beetroot receipes.
selvi
Kugan,
we have redrice at home. Which one is good for health? brown rice or redrice. Earlier we were having brown rice now changed to red rice.
selvi
Hi Aarthi,
Its nice to know about you & thanks to Nov ngov for helping with the activation.
I am also keen along with others to know more of your mom's or your family recipes.
kugan nga......yr radish kootu came out very well....chapathiku perfect thunaiya irunthichi ;-)
could you tell me more about brown basmati rice? or which is the best brown rice? if anyone knows plz share your views.
Hi Aarthi,
Welcome to Hub and to Kugans Kitchen. This thread is like a school. Lots to learn and benefit. Specialists like Kugan, Suvai, Superspizy, Dev, MS, Selviem and ofcourse NOV add spice and taste to this thread.
Enjoy your stay here
Last week I visited my friend’s house, just before dinner time. Though I know her for long, this was my first visit and she insisted that I should have something. She asked me to have Sambar Saadham and I said Yes, thinking she has already made. Immly, she placed a cooker and started cutting some few vegetables. I told her that I should go home and make dinner, to which she said, wait for just 10 mins.
She prepared Sambar saadham and gave me in a tiffen box in just 10 mins and said, have this for dinner too.
The reason for writing all the above is, it was really that quick……. I watched her do and I prepared it yesterday at home. (En veettu Vasishtar kooda paaraattinaar :lol:)
SAMBAR SAADHAM
Place the pressure pan on flame and pour oil – 3 tbsp
Add all the following :
Mustard
Vendhayam
2 sliced green chillies
One big onion, and few pieces of other vegetables
(Can add all possible vegetables for sambar)
Turmeric powder, Sambar powder, Chilli powder, Dhania powder, Hing
Add Curry leaves and mix for 2 mins.
Now add washed rice and thoor dal to the vegetables and mix
Salt to taste
Add tamrind water and normal water.
(Water level : For cooking rice + dal and 1 cup more)
Add one tbsp of ghee
Close the pan and leave it for 3 – 4 whistle.
Open the pan once it is ready, add coriander leaves and mix and this is ready to serve.
(Adding brinjal, drumstick and raw mango piece will enhance the taste – My friend’s tip)
Thanks Selviem and Suvai for your feed backs.
I will post few beetroot dishes soon.
Selviem this is what I found out in the net.
Thanks to the net for the info.
Red unpolished rice can be difficult to eat. But brown rice is much nice nutty, chewy and far tastier than pristine white.
Health foodies in the West eat brown rice, swanky California restaurants serve it, and more of us are discovering it. Health food stores sell brown rice too.
So why is brown rice still generally untried? Perhaps it's because white rice is easy to chew and looks clean. And why would you want to cook brown you want to cook brown rice when it takes four times as long to cook as white rice?
Brown rice is fed to infants because it's nutritionally far superior to white rice. It's also anti-cancer, anti diabetes and anti cholesterol because it's so rich in fibre. To stay healthy, we need about 30g of fiber a day. Brown rice has over three times the fibre of white. One cup of cooked brown rice has 1g of fibre whereas white rice has only 0.3g.
Brown rice has also, gram for gram, four times as much iron as white rice, double the calcium and vitamin E. Milling strips white rice of all these white rice of all these nutrients.
The difference between the red unpolished rice in provision shops and the brown rice in supermarket is the degree of milling. Nutritionally, They are about the same. The red is Thai rice and the brown from California or Australia.
If you want to try brown rice, buy a small bag. Brown rice doesn't keep. Weevils prefer nutritious brown to refined white.
Sudha, thanks for the recipe from your friend.
I am sure it will be very helpful for those in a hurry.
Sudha you are too a specialist in our group.
Pat your self for that.
We are like a "kutoo kudumbam "
We all chip in something.
Thanks. Kugan98
Suvai, this is what I found out about brown basmati rice.
Thanks for the info.
Kugan98
This Basmati rice originates from India's Basmati seeds. Prized for its aromatic qualities, this unique rice fills your home with the fragrance of popping corn while it cooks. The delightful popcorn fragrance and flavor is natural to this aromatic rice. Nothing was added to this rice and no special steps are needed to achieve this special aroma and flavor. It looks and cooks just like other long grain rice. This is one of the most flavorful rice's you'll ever taste.
Nutrition Facts
Serving Size: 1/4 cup (48.6 g)
Nutrient Amount %DV
Calories 170 Calories from Fat 15 Total Fat 2 g 3% Sodium 0 mg 0%
Total Carbohydrate 38 g 13% Dietary Fiber 2 g 9% Sugars 0 g Protein 4 g 4%
Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%
Store in a cool, dry place for extended storage.
Dear all,
My heartfelt thanks to u all for all ur heartiest welcome wishes to me.
For sure,will try to post some recipes which i learned frm my mom as well as other sources.
okie.take care.bye :wave: