Printable View
[QUOTE=PARAMASHIVAN;1080858]I know about Shivarthri very well, just having some fun here uncle , else life will be so boring :)
P.S Tamby, our Rajraj uncle is mutrum purinthavar:-D:-D
He knows that you are having fun.
So not be worried have fun.
Thanks for the nice words on the bitter gourd curry.
Take care, Kugan.
Today is the fifth day of celebration, I cooked puli saatham, and chinna konda kadalai.
CHINNA KONDA KADALAI SUNDAL:
http://farm4.staticflickr.com/3794/1...b88293a712.jpg
PULI SAATHAM:
http://farm8.staticflickr.com/7305/1...f014d321e6.jpg
Kuganka, thanks for all the nice recipes and your daily prsaatham for God.
Your bitter gourd curry was super. Every one liked it.normally I seldom cook bitter gourd.
Just tried it out and it was very yummy. Looking forward for more recipes from you.
Rose
Quote:
Originally Posted by rose75
Thanks Rose for your nice post. Nice to hear that you liked the bitter gourd curry.
Did you not try any noodles recipe? Take your time.
I daily make a sundal and a rice for prayers for the 10 days of Navarathiri.
Thanks and take care, Kugan.
Today is the sixth day of the prayer. I made peanut sundal and coconut rice.
PEANUT SUNDAL:
http://farm4.staticflickr.com/3788/1...b98d4f274d.jpg
COCONUT RICE:
http://farm8.staticflickr.com/7457/1...cea1c7fcb9.jpg
Kugan all your dishes look so nice and yummy.
I only cook something for prayer on Saraswathy pooka day.
You are so consistence.
Thanks.
Quote:
Originally Posted by gulabjamun
Thanks Gulabjamun for your nice post.
My grandma used to say that one should at least have a prayer in the house on Saraswathy Pooja day.
Glad that you have a prayer on that day.
Thanks and take care, Kugan.
Today is the seventh day of prayer. I made Tatta Payir sundal and Ven Ponggal
Kugan.
TATTA PAYIR SUNDAL:
http://farm6.staticflickr.com/5510/1...be254fcd37.jpg
VEN PONGGAL:
http://farm9.staticflickr.com/8401/1...dbb48c309c.jpg
What do you do when you have only Tofu and Brinjal?
Well make it into a dish. Kugan
TOFU AND BRINJAL
Ingredients:
1 tbs oil
1 big long brinjal,
Little salt
1 tbs oil
2 big square firm tofu, slice it into small cubes.
½ tbs corn flour
Little soy sauce
1 tsp oil
5 big pips of garlic chopped
5 dried red chillis cut into small pieces
1 big onion, slice it little thick
1 tbs vegetarian oyster sauce
1 tbs light soy sauce
1 tsp chilli sauce
2 tsp vinegar
¼ tsp sugar
¼ cup of water
1 tbs roasted sesame seeds
Method:
Heat a wok with the oil, saute the brinjal on medium heat with the salt.
Once they are a bit soft remove and keep aside.
Heat the oil and saute the tofu pieces till little brown. Remove and keep aside.
Now heat the tsp of oil, add in the chopped garlic and saute till a nice aroma comes.
Add in the dried red chilli, stir on high till a smoky spicy aroma comes through.
Add in the onions and fry till the raw smell goes. Lower the flame and add in the sauces.
Now add in the brinjal and the tofu pieces.
Give a gentle stir, cover for a few minutes, for the flavor to develop.
Remove and serve as a side dish or with bread.
http://farm3.staticflickr.com/2822/1...357ca58441.jpg
Kugan thank you so much for the brinjal tofu recipe.looks very easy to cook.
Your pictures are so good to look, very mouth watering.
I really appreciate your dedication in posting all the recipes.
Thanks
Quote:
Originally Posted by rose75
Thanks Rose for your appreciations .
Take care, Kugan.
For the eighth day, I made motchai sundal and sweet ragi puttu.
Kugan.
SWEET RAGI PUTTU:
http://farm8.staticflickr.com/7447/1...e3e81ac653.jpg
MOTCHAI SUNDAL:
http://farm3.staticflickr.com/2874/1...a9fdfe01b8.jpg
Dear Kannan anna, I tried my friends idea of adding 1 tbs of rava to the channa dal mixture.
The vadai was very crispy. You have to add the rava just before frying the vadai.
I had the golden color too.
Thanks and take care. Kugan
http://farm3.staticflickr.com/2886/1...11ba94b9a8.jpg
Laptop Problem thats why did not show up. but so very much wanted to see some recipes and redo them.
K thanks for the tofu egg plant & bitter guard dal recipes. tofu looks so tempting to try.
K I found the fresh rice noodles here :happydance::happydance: it was not costly at all. I also bought this fresh rice rolls
Attachment 2627
these were just $1.99. I forgot to take the picture of fresh rice noodles. Next time I will upload.
I made the FRIED KUEY TEOW with the fresh noodles, it tasted so so so so good with the fresh ones. ennaku avlo sandosham K. laptop illama I was so angry that I could not refer ur recipe but now I checked I have done exactly what u have given. In the packet I bought it was written microwave it for few mins then separate the noodles and add to the recipe so I did so. You have written nicely loosen the noodles what do u mean by that K. No need for microwaving just loosen it with hands am i right?
Also these noodles are feeling little oily in hand, is it so there too? Or the ones I bought are so.
Attachment 2628
K this time I bought Lee kum kee brand soy sauces, dark , regular and double fermented. these were better then the kikkoman. Its written in the back that its from china, I also saw some from singapore. I also was tempted to buy the mushroom sauce but three things made me worry. The sauce I saw had MSG as well as preservatives. The mushroom in the picture looked like Shitake mushroom I am so allergic to shitake. Always ended up with severe stomach cramps. But now I am feeling I should have bought because ur tofu brinjal recipe calls for that sauce. :think:
Is mushroom sauce different from mushroom soya sauce?
where is your pooja spread K? can you please post the full recipe of this masala vada it looks like the tea kadai ones in chennai.
Quote:
Originally Posted by sangeethabalaji
Thank you very much Sangeetha for your nice post. It brought lots of happiness to me.
As for the rice noodles, since it is kept in the fridge it would be hard.
That's why they ask you to microwave for few minutes.
You can leave it outside to thaw on it's own too.
The one I bought was in big slabs, I had to cut them in strips.
You can loosen with your hands or a fork.
Sangeetha all the rice noodles will be a little oily. So nothing to be scared of.
I am very very happy that you found the fresh rice noodles, and the dish was tasty.
Thanks and take care, Kugan.
http://farm4.staticflickr.com/3799/1...eb5a5766_z.jpg
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, normally Mushroom Flavored Soy Sauce is a dark soy sauce that is infused with either dried straw mushrooms or (less common) dried Chinese black mushrooms. It’s used in place of dark soy sauce to add an earthy flavor to dishes.
I have not seen just mushroom sauce, what I know is about the creamy mushroom sauces in cans and sachets.
Sangeetha you have to forgive me:cry3::cry3::cry3: it is actually oyster sauce.
I must have mistakenly typed mushroom sauce. Sorry ma'am.
Sangeetha, my distant relative passed away on Saraswathy Pooja day.
That morning I had a simple pooja, and went off to the house.
Of course I made little ponggal, put all my childrens books in front of the alter and had my prayers.
O.K for the mistake that I did I will give you another tofu recipe:-D
Masala vadai recipe coming soon. Take care, Kugan.
I have not seen so many types of Lee Kum Kee sauces here
http://farm8.staticflickr.com/7408/1...a439fc143f.jpg
STIR FRY TERIYAKI TOFU
Ingredients:
1 tbs oil
To marinate for 20 minutes:
400 grms firm tofu, cubed into ¾ inch thickness
1 tbs soy sauce
1 tbs rice wine vinegar
1 tbs oil
2 pips garlic minced
½ tsp ginger minced
200 grms broccoli cut into small florets
½ medium red bell pepper cut into strips
1 carrot cut into strips
¼ cup Teriyaki Sauce (more if needed )
2 tbs spring onion, cut into 1 inch in length
Method:
Heat the oil in a non – stick pan, saute the marinated tofu.
Stir fry until lightly brown on each side. Remove and keep aside.
Heat a non stick pan with the 1 tbs oil, add in the minced garlic and minced ginger.
Stir fry till a nice aroma comes.
Add in all the cut vegetables and toss nicely, cover and cook for a minute on low heat.
Add in the stir fried tofu pieces. Toss well.
Add in the Teriyaki Sauce, increase the heat to high, toss to coat the vegetables.
Taste for salt and add more if needed. Add in the cut spring onions.
Remove and serve .
http://farm8.staticflickr.com/7306/1...0bc601ae_z.jpg
Dear Sangeetha, here is the recipe for the masala vadai.
Enjoy. Kugan
MASALA VADAI
Ingredients:
1 cup channa dal
2 dried red chillies
6 shallots chopped fine
½ inch piece ginger chopped
1 green chilli chopped (optional )
2 tbs coriander leaves chopped
Few curry leaves chopped
1 tsp fennel seeds
1 tbs rava
Salt to taste
Oil for deep frying
Method:
Soak the channa dal and the dried red chillies for 2 hours.
Drain the water completely after soaking for 2 hours.
Then grind the channa dal and the dried chilli to a coarse mixture.
You should have few whole dal, here and there.
Transfer the mixture to a bowl, add in all the other ingredients, except the rava.
Mix well all the ingredients.
Now heat oil in a wok.
Add the rava to the channa dal mixture now.
Make equal lemon sized small balls out of the mixture.
Pat them on your palm to form a circle, to medium thickness.
Put the flame to medium, slip in the vadais few at a time.
Deep fry them till golden brown, turning over both sides.
Drain it on a kitchen towel. Serve warm.
http://farm3.staticflickr.com/2886/1...ba94b9a8_z.jpg
Thank K for the masala vadai recipe and the tofu recipe. Haa vadai looks so perfect. Saturday try panna poren.
K I tried your tofu with brinjal yesterday night for adai. I made double the quantity but it was finished by my husband. :happydance: nice combination and was very easy to make.
Inga bayangara sale for diwali. ghee, saffron,all kinds of dal,rice,cardamom, oil etc mostly groceries. K here chives are sold in 1 pound bags only so I always avoided to buy it. i did not know one can use it as keerai . i thought it was herb. but your bean sprouts and tofu fry calls for 200 gms of chives. so i think i can use lots of them in all kind of stir fyrs i guess.
thanks to your sister sumithra too for sharing such traditional recipes.
K you know how much i have bookmarked, I have lot of your recipes waiting on the list to try out like the seeni sambal and other sambals, ur kathirikai kulambu from the caters but sometimes my hubby ask for repetitive ones like the chille potato, sothi etc. there r lots to try out. and when u post new ones i get so attracted to them and shop the things required. i very much feel bad that i came cross your kitchen very late.
K made your mushroom curry the onion and tomato paste as well as adding them chopped is a nice twist. did not expect to be so nice. husband told tastes like chicken curry. he has become vegetarian too for past 1 month. i also enjoyed it so much.
K do you have some recipes using enoki mushroom? i just fry the following in coconut oil and at last two mins add the enoki. green chilles, curry leaves, onion grated coconut at last enoki. these r good in fighting cancer.
K I made the arachivita brinjal kulambu. sema ponga. thanks for getting the recipe. this recipe will be in my regular kitchen now. husband also told never tasted something like this.
Attachment 2633Kugan, I made it for breakfast.Quote:
Originally Posted by kugan98
the Ratchasi, ur pic looks so tempting.
Madhushree I made your spinach aloo turned out good. was very simple to make also. Why no recipes after that? Your Bhindi chukka is a regular one in our home.
Dear Sangeetha, thanks for your nice post.Quote:
Originally Posted by sangeethabalaji
Glad that you liked the brinjal tofu combination.
As for chives, you can make simple paal curry, or chives with tofu paal curry, or even poriyal.
Tomorrow I will make the tofu chives, paal curry for you.
Sumi now is busy with her children, she complains she cannot log in.
I have to talk to NOV anneh.
Thanks and take care, Kugan
Quote:
Originally Posted by sangeethabalaji
Thanks again Sangeetha, all your posts are very impressing.
I too often make the mushroom curry.
I cook the Enoki mushroom, I will post first a recipe for simple curry.
I wil try your method too.
Thanks, Kugan
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, you are right about the arachivita brinjal kulambu.
the secret is the masala that you make on your own.
Here in Malaysia every one uses ready made masala powders.
They are not pure with lots of things added to make the powder.
I have heard that they even use "tavidu" in it.
Unless cooking for a huge crowd, I always make my own masala.
The taste and aroma are so different.
Welcome and thanks Ratchasi for trying out the bee hoon recipe.Quote:
Originally Posted by The Ratchasi
I hope you liked it.
Thanks and take care, Kugan.
Quote:
Originally Posted by sangeethabalaji
Dear Madhushree, I hope you saw our Sangeetha's post.
Thanks for the recipes, come on Madhu Sree, I know you are a good cook.
Post some of your recipes for us.
Thanks and take care, Kugan.
I made this banana muffin for the kids. Kugan
BANANA MUFFIN
Ingredients:
Muffin tin
Muffin paper cups
2 cups of blended bananas
¾ cup sugar
1/3 cup corn oil
2 cups all purpose flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
All sieved together
½ cup quick cooking oats
¼ cup chocolate chips
¼ cup chopped cashew nuts
Method:
Preheat the oven to 180 degrees C
Line the muffin tin with paper muffin cups
In a bowl, add in the blended bananas.
Add in the sugar and oil, beat well with a whisk.
Add in the sieved flour mixture, and the oats, mix well.
Gently mix the chocolate chips and chopped cashew nuts.
Fill each muffin cup till ¾ full.
Bake for about 20 minutes or till cooked.
Remove and let it cool for 5 minutes.
Remove from the pan and serve.
http://farm4.staticflickr.com/3680/1...b9e030e3_z.jpg
ENOKI MUSHROOM CURRY
Ingredients:
200 grms Enoki mushroom
1 tbs oil
1 big onion chopped
1 sprig curry leaves
¼ tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste
2 tsp chilli powder
¼ tsp garam masala powder
Salt to taste
3 tbs of water
Little cut coriander leaves.
Method:
Cut and clean the Enoki and keep aside.
Heat a non stick wok with the oil.
Add in the onions, curry leaves and the turmeric powder.
Saute the onions till they turn golden brown.
Add in the ginger and garlic paste, stir fry till the raw smell goes.
Now add in the cleaned mushroom, chilli powder, garam masala powder and salt.
Mix every thing well, add in the water and let it cook for a minute, on slow flame.
Remove and garnish with cut coriander leaves.
THE ENOKI MUSHROOM:
http://farm4.staticflickr.com/3761/1...3339fdc9a5.jpg
THE CURRY:
http://farm3.staticflickr.com/2861/1...e1de24b4_z.jpg
ஹாய் குகன் ஜி
மசால் வடை - ரவை மர்மத்தை விளக்கியதற்கு நன்றி :) மசால் வடை ரெஸிப்பிக்கும் நன்றி :) ( ஒரு ப்ளேட் Fedex courier ல அனுப்பிச்சுருக்கலாம்..ம்ம் பரவாயில்லை)
வெளியூர் சென்றிருந்ததால் உடன் பதிலிட வில்லை.. மன்னிக்க..
*
K thanks for enoki mushroom and banana muffin recipe. I will do the mushroom today for dinner and post the feedback. this week hubby at home so will do the muffin soon for him.
Hello K akka and other friends -
how are you all doing.. posting after long long time.. i was just browsing through last few pages - and alll tasty dishes for navratri..
navratri india la celebrate panna oru feeling - with yummy dishes..
keep up the great work..
Hello Priyasri,
welcome back. how is your cooking going on? K has posted a lot of chinese recipes hope you will cook and enjoy them. Keep posting.
Hello K ,
THanks for the tips on chives, yesterday hubby asked samosa at 7.30 so did not make the enoki mushroom curry. just had curd rice after samosa. today I made it for idli. as always evlo simple la irukenu ninaichen but taste avlo nalla iruku.
Thank u so much K.
Hubby this week work from home so lot of cooking. already made me nuts today. fulla i will be referring this forum. if not immediately i will post what all i cooked.
Kuganka tried your banana muffin, turned out so well.
A very healthy version too with oats.
I have not heard about the enoki mushroom. Looks very new to me.
After reading about Sangeetha,s words I too like to try.
Will post the feed back after trying. Thanks
Quote:
Originally Posted by chinnakkannan
Kannan anneh, thanks for the nice post.
the tip for rava was given by my friend, I tried it out and it came out crispy.
Hope you enjoyed your trip out station.
No mannippu between annan thangai ellaam.
Take care, Kugan.
NOTE: Fedex is very costly:-D:-D:-D:-D
Quote:
Originally Posted by priyasri
Hello Priyasri, how are you? It is loooong time since you came to the forum.
Busy I believe, anyway very glad to see your post.
Of course nothing like celebrating in India.
Please drop in when time permits.
Take care, Kugan
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, thanks for your nice post.
Sorry for being late in posting the chives recipe.
I had to pack the luggage for my son who has gone to Vietnam on a student exchange programme.
Glad you liked the enoki recipe, yes it is very simple and easy to make.
Later I will post a recipe as to how to roast the enoki mushroom in the oven.
Thanks and take care, Kugan.