Rajraj uncle, recipes with eggs are endless.
So many types to cook.
Thanks uncle, Kugan98
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Rajraj uncle, recipes with eggs are endless.
So many types to cook.
Thanks uncle, Kugan98
vaaanga kugan...:-) dinner kadai mudinjithungala??
Thanks Suvai, the next time I will try with the peel.
Had few meals in hotels, appadiyeh recipesum vaanggiten.
Will post soon. Simple vendi paal kulambu tastes so good.
Try the mango pudding and see, very simple.
Take care, Kugan98
Dev, your requests are all coming.
Tattu iddli, vegetarian fish curry and things.
Your nuts bar reminds me of the nuts roll that I make.
Let me search for the recipe.
My eyes are slowly getting better, the other children in the house have got them. Athuthaan konjam busy.
Take care, Kugan98
ahaaaa....hotel la irunthu recipes vaangiteengala???? neenga sooper thaangov..... :thumbsup:
podunga podunga mudiyum bothu vendi paal kuzhambu.....padicha vudaney senji saaapidanum pola thonuthu... :mrgreen:
Suvai, tomorrow is Ammavasai, so lot of cooking to do.
Anyhow just came to post one or two recipes here.
Thanks to all my dear friends for keeping the thread active.
Thanks again, Kugan98
Selvi, thanks for your post. I was also wandering about you.
I thought you must be busy. Its o.k do not worry, I know how is it with children. Take care, kugan98
Thanks Roshan for your nice compliments.
I keep myself busy to forget my worries.
Thanks and take care, Kugan98
kugan nga......adaa daaa....kids have now got the red eye ah??? hope they get better soon too......sure......enjoy the cooking time....hope u have enough hands to help u out in the kitchen...paathu pannunga romba tired aagida poreenga....becoz u r just recovering...sareengala;-)
[tscii]Karthika, I presume you know how to make the boli skin.
I am posting the fillings for non-vege boli and vegetarian boli.
Try them out. Thanks, Kugan98
SPICY NON VEGETARIAN BOLI
Ingredients:
200 grms minced chicken meat
2 tbs meat curry powder
120ml water
50 grms grated carrot
200 grms potatoes boiled and mashed (do not over boil the potato)
1 red onion minced finely
½ tsp ginger garlic paste
1 tbs oil
1 inch cinnamon stick
2 cardamom pods
Little coriander leaves cut finely
Salt and sugar to taste
Method:
Mix the minced chicken meat with the curry powder
Heat the oil in a wok, add in the cinnamon stick and cardamom pods.
Add in the minced onion, sauté nicely.
Add in the minced chicken and ginger garlic pastes.
Fry for about 2 minutes, then add in the water.
Add salt and sugar and cook on low heat .
Cook till the the water has almost evaporated.
Add in the grated carrot and the mashed potatoes.
Add also the coriander leaves.
Cook till almost dry, remove from the stove.
Now remove the cinnamon stick and cardamom pods
from the mixture. Let it cool, make into small balls.
Now use the prepared dough and make into bolis.
NOTE: For vegetarian bolis, omit the chicken.
You can add in finely cut cabbage, and green peas.
Mash the veges a little before adding the potatoes.
[tscii]A simple vendi paal kulambu, which I had in the hotel.
VENDI PAAL KULAMBU
Ingredients:
300 grms vendi cut into 2 inches long.
1 big onion sliced
3 green chillies, split into 4 and cut across.
1 inch ginger, chopped fine
1 sprig curry leaves.
¼ tsp turmeric powder
1 tsp coriander powder
¼ tsp pepper powder
½ tsp chillie powder
¼ cup of water
½ cup coconut milk
Salt to taste
Oil
Little lime juice
Fried shallots to garnish.
Method:
Heat oil in a pan, shallow fry the vendi a little, remove.
Add 2 tsp of oil in a wok, add in the onions.
Sauté well, add in the green chillies, curry leaves and ginger.
Sauté for a minute.
Add in the coriander , turmeric, chillie and pepper powder.
Stir for a minute, add in the semi fried vendi.
Give a good stir, add in the water and salt.
Cook for 5 minutes, add in the coconut milk.
One boil and off the flame.
Add the lime juice to taste, garnish with the fried shallots.
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Suvai, I made this halwa today. Though this might not be authentic, the end result was very tasty and I thought it would be a good idea to note down my version of this recipe.
White pumpkin halwa/ ashgourd Halwa/ Kasi halwa:
1.Grate required quantity of mature pumpkin after removing the skin and seeds.
2. Squeeze out all the water from the grated pumpkin. You can use a big strainer to make this process easier.
3. Measure the pumpkin. Take equal quantity* of sugar. ie 1:1 ratio.(read note)
4.Put the pumpkin and milk[around 1/4 cup-1/2 cup(depends on how well the pumpkin is squeezed) for every one cup of squeezed pumpkin] in a deep, heavy bottom vessel. Cover and let cook on m medium flame for 10 minutes or until the pumpkin turns soft and fully cooked.(this step doesn't need much attention)
5.Take off the lid and cook on high flame until most of the liquid evaporates.
6. Add the sugar and keep cooking on medium flame until it thickens. Keep stirring in between so that the mixture doesn't stick to the bottom. This process takes about 15-20 minutes.(Requires moderate attention)
7. One the mixture turns thick, add 1/4 cup of ghee and keep stirring till all the ghee is absorbed.
8. Cook for further 7-10 minutes stirring every few seconds.(requires high attention)
Switch off flame.
9. Add cardamom powder and mix well.
Note:
I squeezed the pumpkins roughly after grating. So it was not very dry. So I used only about 1/4 cup milk.
After the veggie was cooked in milk, I found that it was extremely bitter. Don't know why. Anyway I proceeded with it and at the end I found no trace of bitterness. So if yours too taste bitter in the beginning, don't worry. The sugar will do its magic. ;) :lol:
I eyeballed the quantity of milk and ghee. So adjust accordingly.
The consistency of the halwa before I put off flame was half-string consistency. Just touch the halwa and test for consistency. I am not sure if this is the right consistency but for me, it was perfect.
*With equal quantity of pumpkin and sugar, the halwa was very sweet. But If u prefer moderate sweetness(like me), 3/4th sugar to 1 cup pumpkin should be fine. You can start with 1/2 cup sugar and add more half-way through.
Adding color is optional. Without color, it doesn't look very appealing but I prefer mine without color.
Suvai, nuts bar for christmasaa!!!... ok ok... kalakkunga...;)
Wow!!!...looking fwd to the recipes...:DQuote:
Originally Posted by kugan98
Nuts rollaa?... do post the recipe if U find the recipe...Already Suvai ange our nut fever start panni vittutanga... neengalum unga pangukku pudhu nut feverku adi poadunga...:lol2:
Take care of the children K... And enjoy the ammavasai cooking...
K, ash gourd petha eppadi seiyanumnu theriyuma ungalukku?... If you have a good recipe, do post it... avasaram illai... Innaiku thaan halwa senjiruken... so next batch of sweet seiya konjam naal aagum...
kugan nga....omg the vendi paal kuzhambi looks veryyy delicious & steps are equally simple....this is a must make on my list...;-) pannitu sollaren nga kugan...;-)
ahaaaaa.....another nut roll ah????..podunga kugan/dev....ithai pannitu....kandipaaa naan office ku eduthukitu poga maateney...... :noteeth: :noteeth:
dev....yr white pumpkin halwa doesnt seem that difficult...following yr steps seems easy too....enna onnu...inga white poosani ku china town ilaaati india town thaan poganum...the next trip i make i will surely fish out the pumpkin to make this easy halwa.... :mrgreen:
when i do make this sweet....will surely add only 3/4 cup of sugar... :mrgreen: dev...it sounds like a perfect poosanikai halwa :thumbsup:
cant wait to try ;-)
Suvai, good that U've learnt ur (nut) lesson...;) :lol:
ashgourd kidaikum podhu senju paarunga... and you can start with 1/2 cup sugar and add more half-way through coz I find the halwa to be very very sweet... I couldn't eat more than 1 spoonful at a time... but mom says the sweet is just fine...;) :lol2:
make sure u buy a real big piece... I used 1/2 a medium pumpkin and got about 1 1/4 cup of halwa...
It's not difficult but it's time consuming. Takes atleast 1 hr from start to end , provided you have a food processor to do the grating stuff. I don't think I'll even attempt it if I don't have a food processor.
Thanks Dev, for the nice recipe.
I think I too have posted the recipe for Kasi Halwa.
It is in Kugan's Kitchen !. May be your method is a little different.
Here is the link.
http://mayyam.com/hub/viewtopic.php?...=asc&start=690
Also Suvai I have the recipe for coconut bun in the same thread.
Thanks, Kugan98
Kugan,
epadi irukeenga.. take care.
nice to see u again.....
[tscii]Dev, what do you do with this petha?
In my house during very hot season, we will buy a small ash gourd. Wash it nicely, cut the top like a cover.
Scoop out the seeds and the mushy centre.
Add in the sweet petha, close the ash gourd with the cover.
Now steam the whole, ash gourd, Then we will scoop out the contents and give the children to eat. It is very very cooling.
Try it during your hot season. Thanks Kugan98
ASH GOURD PETHA
Ingredients:
1 kg firm ash gourd
800 grms sugar
2 tsp calcium hydroxide
½ tsp alum
1 tsp rose water
2 cups of water
Method:
Dissolve alum in ½ cup of water. Keep aside.
Dissolve the calcium hydroxide in 1 liter water.
Strain with a clean cloth, keep aside.
Peel the ash gourd, discard the the seeds and mushy centre.
Cut into desired sizes. Prick all over with a fork.
Put the pieces in the calcium solution, soak for 30 minutes.
After that drain and wash under running water for 3 minutes.
Put the pieces in a bowl, sprinkle the alum water.
Shake to coat all pieces evenly.
Now drain and boil the pieces in a large heavy pan,
till a little soft and exuding water.
Now make syrup with the sugar and water.
Boil till 2 ½ thread consistency.
Now drain the ash gourd and put in the syrup.
Boil till syrup becomes thick again.
Keep covered over night.
Drain, boil syrup again till thick, add pieces, reboil for 3 minutes.
Drain out excess syrup, sprinkle rose water.
Cool completely, dry in the sun till the sugar crystalises.
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K, Dev, Suvai, selviem, raghu and other KK'ers,
Wishing all of you a Happy New Year and Happy holidays.
I'm off tomorrow and back end of this month.
Take care and be safe.
NM
Welcome tvshanker, I am fine.
How are you? Its long time since you came.
Did you ask your son for the side dish.
Let me know I will post the recipe.
During my stay in India I had simple Chinese fried rice with gopi manchurian. I will be posting the recipe soon.
Take care, Kugan98
NM my friend, take care, enjoy your holidays.
We all will be praying for you. Hope the rain goes down soon.
Let us know what you had in the hotels, we will post the recipes :lol: Take care NM.
We all from the Kugan's Kitchen wish your family a Very Happy Christmas And A Very Happy NEW YEAR.
Bye, Kugan98
koodavE camera-vum, pEna n paper-um plus tape recorder-um eduthuttu poRengga. nalla rusiyaana saapda iruntha, chef'a poy oru interview panniduren :) :lol:
Thanks K for the wishes.
India-mannula kaaladi pattathum ennoda kaal valiyellam pOyidum :)
Nice Kugan. Health is wealth.Quote:
Originally Posted by kugan98
en son ku sidh dish venum kugan.
am not well past these days.
now am fine.
adhan vandhuten.
eagerly waiting for ur chinese fried rice with gopi manuchurian.
thanks for the caring kugan.........
I was searching for kashi halwa recipe on mayyam but somehow I couldn't locate it... I'll try ur method next time,K...Thanks a lot for the link...:)
Petha- we eat it as such... calcium hydroxide is sunnambu, right?... What is alum?..
NM, happy new year to you too... enjoy ur trip!!!...:D
NM, nalla joke :rotfl: :rotfl:
Seingga, seingga, recipe vanthaal poothum.
Kugan98
tvshanker, hope you are better now.
Aahmmaa ungga sonnukku enna side dish venum.
Keetu sollungga, post pannidalaam.
Fried rice coming soon.
Dev is waiting for tattu iddli :lol:
Thanks, kugan98
Dev you are right, it is our chunnaambu.
This is alum,
Alum is a salt that in chemistry is a combination of an alkali metal, such as sodium, potassium, or ammonium and a trivalent metal, such as aluminum, iron, or chromium. The most common form, potassium aluminum sulfate, or potash alum, is one form that has been used in food processing. Another, sodium aluminum sulfate, is an ingredient in commercially produced baking powder.
The potassium-based alum has been used to produce crisp cucumber and watermelon-rind pickles as well as maraschino cherries, where the aluminum ions strengthen the fruits' cell-wall pectins.
You can buy it in medicine shop.
Thanks, kugan98
K and tvs, gopi-ya ellam pudichu manchurian seiya poreengala...:shaking: ;) Just kidding...:D
thanks for the clari, k... :)
Mrs K, Tried your prawn masala recipe yesterday. SuperO super. Loved it so much. Thanks :)
Dev, sorry avasarathil gobi, gopi aayidichi :rotfl: :rotfl:
Cauliflower manchurian coming soon.
Kugan98
Thanks Roshan, your feed back gives me the happiness to post other recipes in this thread.
I have to be careful, in the happiness, I might catch a Gopi and do the manchurian :lol: :lol:
Take care, Kugan98
[tscii]Dev, you have to have a special iddli thattu to make this iddli.
My aunt will make this iddli and a special drumstick sambar.
The iddli will be well soaked and floating in the sambar.
Just pinch and swallow :lol: Thanks, Kugan98
Your vegetarian fish curry is coming.
THATTU IDDLI
Ingredients:
1 cup raw rice.
1 cup par boiled rice
1 cup urad dal
1 tsp fenugreek seeds
1 tsp cooking soda
2 tsp of sesame oil
Salt to taste
Method:
Soak the 2 rices for about 5 hours.
Soak the urad dal and fenugreek seeds for ½ an hour.
Now grind the ingredients separately.
Grind to iddli consistency.
Now mix the two ground ingredients well.
Add in the salt, the oil and the soda mixed with little water.
Allow it to ferment for about 8 hours.
In a thattu mould, smear little sesame oil.
Pour the batter to fill the thattu.
Steam cook for about 10 to 15 minutes.
Serve warm with special drumstick sambar.
The iddli will be very spongy, pour the sambar over it.
Burp! One iddli is too big for me
The Cooked Iddli:
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The Spongy Iddli:
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dev.
2 vishayam...
1. kai slip agi - oru periya seperater neraiya hot water kotindu
kai punn.. vali..
2. andha kashtathula marubadiyum kai slip - gobi gopi achu...
hehehehe.
kugan,
thanks for this idli.. thattu vanganam......
Achocho, tvshanker, ippa eppadi irukereengga?
Romba kastam aache.
I am too suffering from frozen shoulder. Its the left hand.
Romba seramam, cannot move the arm behind, or up.
Doctor asks to come for exercise, where is the time.
I think every thing needs repair in me.
Take care tvshanker, ippakuda, neengga ungga sonukku pidicha,
side disha sollala. Take your time. Kugan98
[tscii]Here is the special sambar.
SPECIAL DRUMSTICK SAMBAR
Ingredients:
Sambar Powder:
To be roasted each separately and powdered
5 dry red chillies
3 tsp channa dal
3 tsp coriander powder
1 tsp fenugreek seeds
1 sprig curry leaves.
1 tsp asafoetida
1 cup toor dal
5 pips garlic smashed
2 big tomatoes diced
1 cup shallots sliced
½ cup ash gourd julienned
10 pieces of 1 inch drumsticks
1 tsp jiggery
1 sprig curry leaves
¼ cup ghee
¼ tsp turmeric powder
1 tsp chillie powder
¼ tsp asafoetida powder
½ tsp tamarind paste
½ tsp mustard seeds
¼ cup coriander leaves finely chopped
Salt to taste
Method:
Pressure cook the thoor dal with 4 cups of water.
Cook till the dal is soft.
In a pot, add in the ghee, add in the mustard, asafoetida powder,
curry leaves, let them splutter.
Now add in the onions, garlic and sauté for a while.
Add in the tomatoes and cook till they are mushy.
Now add in the ash gourd and drumstick.
Add also the turmeric, salt, chillie powder, jiggery and 1 tsp of
the prepared sambar powder.
Mix them nicely so that the spices are all well mixed.
Now add in the cooked dal along with the water.
Cover and cook over medium heat.
Once the veges are cooked, add in the tamarind paste and the remaining sambar powder. Let it come to a boil.
Add in the cut coriander leaves and remove.
Add little ghee before serving the sambar for the iddlis.
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enakku konjam anuppi vainga! :lol: