Kugan's Kitchen Part 6

kugan,

waiting for the chinese dishes. could please find out nice chinese style veg manchurian gravy type.

thanks

kuganka,waiting fo the sodhi recipe.
Sodhi is our tradional recipe.
In our side marriages,after the next day of marriage sodhi is the spl curry made for lunch.It is the feast given to the bride's family frm the bridegrooms side.
whenever guests arrives to home,people used to make this.
For newly married couples,we used to make this as special curry for virundhu sapadu.

Each and every family have their own style of making it.
The main ingredient is coconut milk.Side dishes are Ginger chutney and potato fry.

But truly speaking ,ennaku innum proper sodhi vaika theiryadhu.Ooruku pona,both amma veedu ,plus In-laws house,first request sodhi vaika solliduven :)

I learned everything frm here only,so plz post the sodhi reicpe.So that i can also make it properly.

friends,
i have a pack full of masoor dhal.I dunno nothing to make by using it,apat frm soup.
Can any gravies or curies be made with it?
Tell me plz.

Dev,kuganka

1 small help!

Coriander leavesnu ninaichu,parsley vangittu vanthutten.Can it be used instead of coriander leaves?

But it has a strong smell.Am bit scared of putting it in curries,Since both my husband and pranay are bit choosy and if they feel something different they will not take a single spoon of the dish.

What else i can do with that?

Sodhiku pinnadi ippadi oru kadhai irukka!!!... appo I'm sure it's a very spl curry... There is already a sondi recipe posted by Mayflower in some other thread... K post pannrukangalanu theriyalai...

Masoor dhal- u can use it to make side dishes for chapathi n it's good for kitchadi aswell...

Parsley- theriyalai Aarthii...I've not used it much... edho pasta,soupku ellam konjam use panniruken... never tried it in Indian dishes...Parsley chutney recipe ellam paarthirukken...but senjadhillai...

K, nethu aglio olio senjam... summa superaa vanthidichunga... I made it plain(no vegs) as per ur recipe... I did add some chilly flakes for spice...

Aarthi,
u can use parsely for salad.

chop, parsely leaves in the chopper, chopped onions little, chopped tomato (deseeded) little. mix this and keep separately.

with this u can use broken wheat soaked, drained very little or cousous little. mix with parsley and keep aside.

while serving, add lime juice, pepper crushed , salt and serve. this is very tasty and very good for health. if needed add olive oil for dressing.

this is a famous arabic salad. it is named as Tabbouleh.

Dev, and Selviem, thanks a ton for clearing Aarthii's doubts.
Selviem thank you very much for the salad recipe.
I will get the recipe that you requested.

Dev, I am glad that you liked the pasta recipe.
Dev, my friends have e-mailed me sooo many pasta recipes :roll
I will try them one by one.

Aarthii, I think you can use masoor dal same like our toor dal.
It will not make much difference.

I will post the Sodhi recipe for you.
The next time you visit your mom, you can cook for her.

Parsely is mostly used in Chinese and Western cooking.
They are garnishes just like our coriander leaves.

Try Selviem's salad recipe and see.
I have heard that boiling the parsely and drinking the water will help in controlling high blood pressure.

Take care, Kugan98

Quote:

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Originally Posted by dev

Tomato Moru curry:

Heat a pan with 1/4 cup water,turmeric pwd n salt.

Add in some tomato diced, sliced shallots(optional), slit green chillies, curry leaves. Cook for few minutes(2 mins or so). The tomato should stiil be firm after cooking but it shouldn't smell raw.

Grind to a paste- 1 cup coconut, 2 garlic, 3-4 shallots,1/2 tsp cumin n green chilly to taste.

Mix this paste with thick buttermilk.Add in the cooked tomato mixture aswell.

Put it on flame and cook on slow flame. Let the mixture boil for 2 minutes and then take off flame.

Heat coconut oil. splutter mustard n add in curry leaves and shallots and saute till golden. Add it to the moru curry.

Yummy with rice...:)

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Dev, here is another of your recipe.
Made this for lunch. Dev, I am used to Kerala cooking.
So nothing will go to waste. Thanks.




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Dear Gulabjamun, I have posted the recipe for,
Paal Ponggal, sakkarai Ponggal and Ponggal Kulambu,
In Kugan's Kitchen 3, Page 25.
Please cook for this ponggal. Kugan98

Here is the link.
By the way this year ponggal falls on the 15th of Jan.
We are asked to put the ponggal pannai at 7. a.m.



http://forumhub.mayyam.com/hub/viewt...009823#2009823