Melon Salad / Fruit Aviyal (ISKCON)
I received a huge number of recipes from ISKCON today. :lol:
Quote:
Melon Salad
Ingredients:
2 cups Melon, chopped
2 Oranges, peeled and segmented
4 Tblsp roasted Peanuts
1 tsp. Tamarind juice and fine pulp
2 Tblsp fresh Ginger, minced
Salt to taste
½ tsp ground Black Pepper
Mix all ingredients together, toss and chill. Offer as a side dish with main meal.
Quote:
Fruit Aviyal
Ingredients:
1 tsp Mustard seeds
a handful fresh Curry leaves
3 Tblsp Ghee
2 Green Chilis, minced
1 Tblsp minced Ginger
1-1/2 cup Yoghurt
Salt to taste
1 tsp Chili powder
½ tsp Turmeric
1 Tblsp Sugar
1 Tblsp Coriander powder
2 Tblsp Tamarind Juice
½ cup Green Papaya, peeled and cubed
1 unripe Banana, peeled and cubed
1 Potato, boiled, peeled and cubed
½ cup Pineapple cubes
½ cup Runner Beans
1 Tblsp Garam Masala
5 Tblsp grated Coconut
In a little ghee fry the mustard seeds until they splutter, add the curry leaves, fresh chilis, ginger and yoghurt, and cook for a minute. Add salt, chili powder, turmeric, sugar, coriander, tamarind juice and mix well. Add all the fruit and vegetables and cook on very low heat for about 40 minutes. Garnish with coconut and garam masala, and offer with rice and chapatti.
Five Tamarind Pastes (ISKCON)
Five Tamarind Pastes
If you notice, all the below do not contain onion or garlic.
Quote:
Coconut Thuvaiyal
Ingredients:
Urad Dal - 2 Tblsp
Channa Dhal - 2 Tblsp
Dry Red Chilis - 2
Asafetida - a pinch
Tamarind pulp - 1 tsp
Salt - 1/4 tsp
Grated Coconut - 1 cup
Green Chili – 1
Ghee for tempering
Fry the dals, dry chilly and asafetida in some ghee and grind it along with the tamarind and salt. Add the coconut and cut green chilly and grind further to make into a paste.
Quote:
Curry Leaves Thuvaiyal
Ingredients:
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Curry Leaves - 2 bunches
Ghee for tempering
Fry the dal, pepper, chilis and asafetida in some ghee and set aside. In the same pan, fry the curry leaves until crispy. Grind all the fried ingredients along with the salt and tamarind to a fine paste.
Quote:
Eggplant (Brinjal) Thuvaiyal
Ingredients:
Urad Dhal - 2 Tblsp
Channa Dhal - 2 Tblsp
Eggplant (Brinjal) - 1 medium
Dry Red Chilis - 2
Tamarind - 1 tsp
Salt - 1/4 tsp
Asafetida - a pinch
Green Chili - 1
Ghee for tempering
Hold the brinjal over a low flame for about 3 - 4 minutes and then let it cool. Remove the outer skin and mash well. Fry the dals, dry chilis and asafetida in some ghee and grind along with the salt, tamarind and green chilly. Add the brinjal and make into a fine paste.
Quote:
Ginger Thuvaiyal
Ingredients:
Ginger – 1 inch, minced
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Asafetida - a pinch
Salt - 1/4 tsp
Tamarind - 1 tsp
Ghee for tempering
Fry the dal, pepper and asafetida and then the ginger and grind into a fine paste along with the salt and tamarind.
Quote:
Pudhina (Mint) Thuvaiyal
Ingredients:
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Mint - 2 bunches
Ghee - 1 1/2 tsp
Ghee for tempering
Clean the mint and remove the leaves alone. Fry the dhal, pepper, chilly and asafetida in some oil and keep aside. In the same pan, heat up the remaining oil and fry the mint leaves for some time. Grind all the fried ingredients and the mint along with the salt and tamarind.
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by kugan98
Aarthii, most of the kadala curry is done this way only.
Most of the ingredients are almost the same.
Anyway if you want, I will post one later.
Thanks, Kugan98
take ur own time kuganka.I know u r quite busy.
Sharkara Jaggery dosa (ISKCON)
Will do K. :)
Here's one more.
Quote:
Sharkara (Jaggery Dosa)
Ingredients:
1 cup Wheat flour
1/2 cup grated Jaggery
1/2 tsp Cardamom powder
1 cup Water
Ghee for frying
Heat the water and add the jaggery, stirring until it dissolves. Add the flour and cardamom, and enough jaggery water as needed to make a smooth, medium thin batter. Heat a griddle with a little ghee. Pour a ladle of the batter and spread thin. Top with a few drops of ghee. Cook till golden on both sides. Offer while hot.
Chaney Panchakajjaya (ISKCON)
Quote:
Chaney Panchakajjaya
Ingredients:
Chana dal, powdered - 1 cup
Jaggery, roughly diced – 4 to 6 tablespoons
Black Sesame seeds - 1 tablespoon
Ghee - 2 tablespoon
Cardamom powder - 1/2 teaspoon
Coconut, grated - 6 tablespoons
Melt the jaggery in ghee and cook until it thickens, then add the coconut and cardamom. In a separate pan, roast the sesame seeds, then add to the jaggery, mixing well. Add the powdered chana dal to the mixture, blending well, and let the mixture cool. When it can be easily handled, roll into balls or other shapes.
Puran Poli Sweet Bread - Bobbatlu (ISKCON)
Quote:
Puran Poli Sweet Bread (Bobbatlu)
Ingredients:
Chana dal, 1 cup
Jaggery, 1 cup (powdered)
Cardamom, 2 pods powdered fine
Saffron, a pinch
Camphor, a tiny pinch
Maida/sooji, fine (flour), 1 cup
Ghee, 1/2 cup
Pressure cook the chana dal and drain off the excess water. (Save the liquid for use in dal or another prep.) Spread the dal on paper towels to remove the excess water. Once it's dried a bit, grind it into a fine paste without adding water. Set aside.
In a bowl mix the flour with enough water to make a smooth dough, like chapati dough. Smear the ball with a little ghee and cover, and let the dough rest for 30 minutes.
To make the stuffing, put the jaggery in a pan with no liquid, and heat, stirring, until it dissolves. Add the chana dal paste and mix until smooth. Add the cardamom, camphor and saffron, and cook until the mixture darkens a few shades. Set aside and once cool, make small balls of the mixture, and set aside.
Finally, make small chapati from the flour dough, using flour, fingers and plastic wrap or parchment to get manageable rounds. Put one of the sweet balls in the center of the rolled chapatti and fold the four sides in to cover it completely. Using your fingers or roll back into a flat chapatti shape. Heat ghee in a tava or griddle, and fry until both sides are crisped and golden brown. Add ghee as needed to keep from sticking.
Sweet Kolakattai Dumplings - Bobbatlu (ISKCON)
Quote:
Sweet Kolakattai Dumplings
Ingredients:
Rice flour 1 cup
Jaggery (Crushed) 1/2 cup
Grated coconut 1 cup
Gasagasa (Poppy Seeds) 1 tablespoon
Raisins 1 tablespoon
Cashews 1 tablespoon
½ tsp cardamom
scant grains of pachakarpooram (edible camphor)
few scrapes of fresh Nutmeg
1/8 tsp Mace (Jaypathre)
Preparing the dough: (Called the Kali/Kazhi). Boil 1-1/2 cups of water in a thick-bottomed pan. Add one tablespoon of ghee and a pinch of salt. Add the rice flour slowly, all the while stirring the mix, for about three to four minutes, and prevent lumps from forming. The whole mix should come out into a non-sticky lump, which is now the famous Kali. The quantity of water required in preparation of Kali depends on the type of rice flour. In the case where the Kali is not fully cooked add a little more boiling water and stir it. Let it cool. Stuffing: Mix grated coconut with filtered and clean jaggery syrup and other seasonings and stir it well in a thick bottomed pan on low heat, till it is non sticky. Add raisins and roasted cashew nuts. When cool enough to handle, make it into small balls. Kneed the Kali well and make small balls. Form a small cup shape of the Kali balls with a thin wall, (flour your fingers) and insert the stuffing and form into a Kolakattai shape (like a dumpling). This is the trickiest part of the whole job. Steam the dumplings for five minutes in a preheated, Idly cooker or steamer without the weight added.
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by kugan98
NOV anneh, I prepared about 40 lunch boxes of the coconut, mango rice. A very different and tasty dish.
I made potato masala as side dish and gave it today.
Thanks anneh, this is how I pack every month to distribute.
Normally I give to the people who work in the car wash places.
Thanks, Kugan98
Coconut Mango Rice:
HTML Code:
[img]http://img51.imageshack.us/img51/7636/img8457i.jpg[/img]
Your packed food looks so delicious Kugan....can I have 1 box pls?. After 10 days of Viral Fever ippo thaan taste buds konjum work pennudhu. I was on soup and kanji and didn't go to work for 10 days...I am getting back to work tomorrow. :oops:
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by kugan98
Thanks Jay tamby for the correction.
Once I asked my relative for the recipes.
She just smiled and evaded my request.
From that day, I dropped the idea.
Let me try NM's mee goreng, and NOV anneh's
mango coconut rice. Thanks, Kugan98
Thats why I always say that you are so special coz you are not stingy with your knowledge.. :clap: ..many ppl do not wish to share coz they feel they its their secret recipe for them to know only...I suppose it takes so many different types of ppl to make up this world rite?... :huh:
Re: Sweet Kolakattai Dumplings - Bobbatlu (ISKCON)
Quote:
Originally Posted by NOV
Quote:
Sweet Kolakattai Dumplings
Ingredients:
Rice flour 1 cup
Jaggery (Crushed) 1/2 cup
Grated coconut 1 cup
Gasagasa (Poppy Seeds) 1 tablespoon
Raisins 1 tablespoon
Cashews 1 tablespoon
½ tsp cardamom
scant grains of pachakarpooram (edible camphor)
few scrapes of fresh Nutmeg
1/8 tsp Mace (Jaypathre)
Preparing the dough: (Called the Kali/Kazhi). Boil 1-1/2 cups of water in a thick-bottomed pan. Add one tablespoon of ghee and a pinch of salt. Add the rice flour slowly, all the while stirring the mix, for about three to four minutes, and prevent lumps from forming. The whole mix should come out into a non-sticky lump, which is now the famous Kali. The quantity of water required in preparation of Kali depends on the type of rice flour. In the case where the Kali is not fully cooked add a little more boiling water and stir it. Let it cool. Stuffing: Mix grated coconut with filtered and clean jaggery syrup and other seasonings and stir it well in a thick bottomed pan on low heat, till it is non sticky. Add raisins and roasted cashew nuts. When cool enough to handle, make it into small balls. Kneed the Kali well and make small balls. Form a small cup shape of the Kali balls with a thin wall, (flour your fingers) and insert the stuffing and form into a Kolakattai shape (like a dumpling). This is the trickiest part of the whole job. Steam the dumplings for five minutes in a preheated, Idly cooker or steamer without the weight added.
Thanks for the recipe...must try out....I thought this is Modhagam.. :confused2:
Re: Kugan's Kitchen Part 5
Life is easier in Malaysia. :lol2:
This is kozhukattai
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http://3.bp.blogspot.com/_KN_hXsUf6U...+items+006.JPG
[/html:66b2f89435]
and this is modhakam
[html:66b2f89435]
http://4.bp.blogspot.com/_v5idJ-5lii...sweets+003.jpg
[/html:66b2f89435]
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by NOV
Life is easier in Malaysia. :lol2:
This is kozhukattai
HTML Code:
[img]http://3.bp.blogspot.com/_KN_hXsUf6UY/SFW8oFjr1BI/AAAAAAAAAL8/SCsBu8frf-0/s400/Tiffin+items+006.JPG[/img]
and this is modhakam
HTML Code:
[img]http://4.bp.blogspot.com/_v5idJ-5liiQ/SMu2Sc4FQBI/AAAAAAAAIzE/45Bpy852GwM/s400/sweets+003.jpg[/img]
I love modhakams.....I can skip lunch and dinner if I can get this...I go crazy.... :2thumbsup:
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by kugan98
Thanks Jay tamby for the correction.
Once I asked my relative for the recipes.
She just smiled and evaded my request.
From that day, I dropped the idea.
Let me try NM's mee goreng, and NOV anneh's
mango coconut rice. Thanks, Kugan98
antha ISKCON recipe try pannenggalaa K?
Re: Kugan's Kitchen Part 5
Quote:
Originally Posted by kugan98
He did not tell what type of fruits that you can
add to the chutney :huh:
Quote:
Originally Posted by NOV
2 bartlett pears cored and diced
1 granny smith apple cored and diced
2 cup cranberries
1/2 cup raisins
:idea:
