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:lol: appadiyellam illainga. I like to cook whenever i have time. This weekend I was alone, so thought of cooking something new.Quote:
Originally Posted by dev
Thanks. No Probs, with the help of RajRaj, I could find the Kolukattai ingredients etc etc. But I couldnt try this week :( Have made a note of it. Will defn try to make kolukattai :DQuote:
Originally Posted by kugan98
Btwn, antha pic irrukara dish neenga pannatha :slurp:
Aarthii, I am soo happy to see your post.
How is your health? Has Subra come home?
What did you cook for Vinaygar Chathurthi?
Amma is here to help you.
Take care, aarthii, Kugan98
Thanks great for your post.
Please try out simple recipes, when you get the time.
Unggalukku santhegameh vendaam.
All the items were cooked by me.
I have a maid only to clean and wash up everything.
I made greengram sweet pooranam mothagam.
Pasi paruppu sweet pidi kolukkatai.
Urad dal pooranam spicy kolukkatai.
Rice spicy pidi kolukkatai.
Puli saatham, tengaai satham, lime saatham.
Sundal, also had aval, pori, fruits, elaneer,
and sugarcane for the prayer.
I will soon post the recipe for the rice spicy pidi
kolukkatai.
Thanks and take care, Kugan98
[tscii]
RICE SPICY PIDI KOLUKKATAI
Ingredients:
2 cups of raw rice, soaked and semi dried
2 green chillies chopped fine
2 tbs grated coconut
2 tbs oil
¼ tsp urad dal, a bit broken
¼ tsp mustard seeds
¼ tsp moong dal
¼ tsp asafoetida powder
Few curry leaves sliced
3 cups of water ( keep more boiling water handy))
Salt to taste
To Dry Roast And Grind To A coarse Powder:
1 tbs channa dal
1 tbs toor dal
1 tbs urad dal
2 dry red chillies
Method:
Grind the rice in a mixie to a rava consistency.
Dry roast all the items and grind to a coarse powder.
Mix the two powders and keep aside.
Heat oil in a wok, add in the mustard seeds,
Now add in the urad dal, moong dal, asafoetida powder.
Also the curry leaves, and the green chillies.
Sauté well, all the ingredients.
Now add in the water, salt and the coconut.
Let it come to a slow boil.
Now keep the flame to a medium heat.
Add in the prepared rice mixture.
Mix it well, and let it cook for about 3 minutes.
(sprinkle little water if needed)
Switch off the stove, keep it covered till contents are a bit warm.
Mix the cooked flour nicely, grease the idli plates.
Just wet your palms and shape the flour into oval balls.
Press with your fingers to get the dent.
Steam the pidi kolukkatai for about 10 minutes.
Let it cool for a minute, remove from the idli plate.
Offer it to God and enjoy it.
NOTE:
You can eat it as it is or serve it with any chutney.
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dev,
enga veettukku vaanga! Aunty will train you to cook for 150 people several dishes! :) She did it for our 25th wedding anniversary without any help from others!
kugan is closer. But, she has children to take care of!
Let us know when you plan to be here! :lol:
Quote:
Originally Posted by dev
Thanks Rajraj uncle.
Dev and I will both come together.
I too need better training.
So far I have cooked for about 100 people.
Of course with the help of my friends :lol:
Thanks and take care. Kugan98
Karthika, now coming to your requests.
Neeimeen or it is called vanjram or vanjanai meen.
Here in Malaysia the neeimeen karuvadu is very expensive.
Normally they will just fry it in oil,
and have it as a side dish with rice.
Mostly it is consumed by the Malays and Chinese.
O.K Karthika, I have got the recipe from my aunt for
neeimeen karuvadu masala.
Neeimeen fish pickle,
Neeimeen or fresh fish masala
Also the village style karuvatu curry.
As for the kara kulambu, we all make simple kara kulambu.
I am a frequent traveller to "Annai's Illam" in Pondycherry.
I asked my friends there and they said normally, the catering people make their kara kulambu with groundnuts added.
Did you taste it with groundnuts?
Please let me know. I will get the recipe from them.
I will post all the recipes one by one.
I have very little stock of mock fish.
So I do not know if I will be able to post the pictures.
Please reply me, for me to post.
Thanks, Kugan98
Hi friends
Nalam. Nalam ariya aaval. Romba naalachu inge vandhu....... Hope you are all doing great.
Work romba busya pogudhu. So could not log in at all. finally 2 days off eduthuttu, I had been to Mantralayam with family. (with 2 other families)
Had very very good darshan. I DID THINK ABOUT ALL OF YOU. ellarum ella nalamum pera prarthanai seithen.
Thungabadra nadhiyil, for the first time, parisalil ponadhum pudhu anubavam.
Matrapadi ellam as usual than.
Ippadikku
S
Sudha, I am soooooo happy to see your post.
You are always in my mind, not only you,
NM, Suja, Madhu, Suvai, Selviem and all the others.
Only you and Madhu have been missing for a long time.
I can understand you are busy, thats why I do not disturb.
But all of you are always in our prayers and thoughts.
Very happy that you prayed for us, also very happy that
you enjoyed the trip.
Have you moved to your new house?
Drop in when you are free.
Take care, Kugan98
[tscii]Karthika, here is a pickle recipe for you.
VANJANAI MEEN PICKLE
Ingredients:
500 grms vanjanai meen ( cut into cubes )
¼ tsp turmeric powder
1 tsp of chillie powder
Salt
Oil for frying
3 tbs of gingelly oil
15 pips of garlic (sliced into halves)
1 ½ inches of ginger ( thinly sliced into julienne )
2 sprigs curry leaves
1 tsp mustard seeds
1 tsp ginger paste
1 tsp garlic paste
2 green chillies slit (optional )
2 tbs chillie powder (more if you like )
½ tsp fenugreek powder
½ cup vinegar
Salt
Method:
Clean the fish cubes, remove excess water with kitchen towel.
Add in the turmeric powder, chillie powder, salt.
Marinate for about 20 minutes.
Deep fry them, not over cooked, remove and keep aside.
Heat a wok with 1 tbs of gingelly oil.
Shallow fry the ginger, garlic and curry leaves.
Remove and keep aside.
Now heat the 2 tbs of oil, add in the mustard seeds.
Add in the ginger garlic paste.
Also the green chillies, cook till the raw taste is gone.
Remove from the heat. add in the fried, ginger garlic,
curry leaves, also the chillie powder and fenugreek powder.
Add in the fried fish, salt and vinegar.
Mix well, put the pot on the stove again.
Heat through well. Sprinkle little boiling water if needed.
Let it boil once if adding water.
Let it cool well before storing in an airtight container.
Use it after a week for the flavours to set.
Refrigerate if you want to keep for long time.