http://farm8.staticflickr.com/7435/1...03d39bc808.jpg
:banghead:banghead::banghead::banghead:
after several of these above using flickr
now
:yes::yes::pink::pink:
Printable View
http://farm8.staticflickr.com/7435/1...03d39bc808.jpg
:banghead:banghead::banghead::banghead:
after several of these above using flickr
now
:yes::yes::pink::pink:
:cry::cry:Quote:
Originally Posted by kugan98
3 idli rice 1/2 cup raw rice and 1 cup urad dal. keep it for both idli and dosa. grind it in mixie. i have grinder but never used it on my own. so afraid.Quote:
Originally Posted by kugan98
supera vanduchu K. finally good chille paneer for hubby. but after started everything only i came to know i did not have capsicum.Quote:
Originally Posted by kugan98
ellarum epdi tempt panrengale. i am ruuning out of time.Quote:
Originally Posted by rose75
K thanks for the idli upma recipe. i am dying for it, i just love idli upma.
Kuganka, your idlis look super soft and soo white. What is the recipe?
The upma too looks very nice. Thanks for posting the recipe.
Sangeetha, I really enjoy the conversation between you and our Kugan.
Very very enjoyable and nice to read. I am very very happy about it. Form your post I can understand that you are planning something.
A cook out or a very big party. Wish you all the success for the cook out. Our Kugan's recipes will not fail you.
I am very brave if I am trying out her recipes, all will turn out very well. Her recipe itself is so easy to follow.
She has every thing step up step , so easy to follow it. Post your picture of your cook out.
Gulabjamun.
NOV anneh thanks for the simple and quick method for the ice cream.
I owe you 2 pictures for the recipes, you posted.
Little busy with nephew's "Thevasam " and things.
Will be coming soon. Thanks and take care, Kugan.
Thanks ,thanks Sangeetha for the beautiful picture.Quote:
Originally Posted by sangeethabalaji
You see I am not a very good teacher when it comes to teaching things.
Athileyum, computer, mooch, very very illiterate.
Please pm our NOV anneh and ask him to explain as to how to post the pictures.
Slight change in Flicker format and naan aadipoyeten.
Thanks and take care, Kugan.
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, the measurements for the idli and dosai, always will make our head go round.
My great grandmother, and all the down line use only this measurement.
2 cups of Ponni pulungal arisi
1 cup whole urad dal
1/2 cup cooked rice
1/4 tsp of funugreek seeds
salt to taste
Soak the rice for about 5 hours.
The urad dal and funugreek seeds for an hour.
grind the urad dal till fluffy, do not use lot of water.
use the water in which you soaked the urad dal.
once done remove and keep aside.
now grind the rice with the cooked rice.
grind smooth, but little grainy.
Mix the two batter with salt, beat well with your hand.
Let it ferment for at least 8 to 9 hours.
you get super soft idlis.
NOTE, I have not tried with idli rice.
Sorry if I confused you. You can continue your own method if you feel happy.
Thanks and take care, Kugan.
Quote:
Originally Posted by gulabjamun
Thank you, thank you Gulabjamun foe all your compliments>:notworthy::notworthy::notworthy:
Yes Sangeetha is expecting visitors from the 25th to the 15th of Jan.
I will be missing her and her comments:cry2::cry2:
Glad that you feel safe trying out my recipes.
Careful at times it can oothikiran also.:rotfl::rotfl:
I am sure Sangeetha can post some of her cookings.
I know she will be very busy.
Thanks and take care, Kugan.
Dear Sangeetha I asked my aunt for the masala cashew nuts.
She gave me a recipe, where you roast the cashew nuts before adding the seasonings.
She told me if you want it healthy, you roast it, otherwise you can fry it in oil.
Well I roasted the cashew nuts in the oven. Try it out Sangeetha.
Kugan.
ROASTED MASALA CASHEW NUTS
Ingredients:
200 grms of whole cashew nuts
1 litre water
1 tbs salt
1 tsp butter
2 pips of garlic chopped
1 sprig of curry leaves.
Fine salt if needed
Method:
Bring the water to boil in a pot. Add in the salt and stir to dissolve.
Add in the whole cashew nuts, stir once.
Once all the cashew nuts start to float, remove and drain well.
Dry on a kitchen towel.
Spread the cashew nuts on an ungreased baking tray.
Bake in preheated oven at 120 degrees C, for an hour.
Give them a good stir every 20 minutes.
Mean while, heat a seasoning spoon or a wok.
Add in the butter, once it melts, add in the chopped garlic.
Saute until slightly brown with aroma, add in the curry leaves.
Stir fry and remove. Keep aside.
Remove the roasted cashew nuts from the oven, while still hot, add in the garlic seasonings.
Sprinkle little fine salt if needed, toss well.
Cool completely then transfer to airtight container.
http://farm8.staticflickr.com/7390/1...3a3d97bb_z.jpg
K, can you please send me the cashew nuts? I will pay as much cash for the cashews :slurp: :slurp: :slurp: :slurp: :slurp: :slurp:
I use this proportion for foolproof idli/thosai: 1 cup normal pulungal arisi, 1 cup pachai arisi, 1 cup kurna arisi, 1 cup ulundhu. Soak altogether and grind altogether. Add a bit cooked rice when grinding, that's it. The hand beating is very very important.
yes gulajamun as Kugan said my cousin family is here. they bought us mixture halwa thattai all snacks, pulikachal, curry leaves powder etc from india :happydance::happydance:
i will take pics if i get time and post the pics once i am back all alone. they r here only until 15th dec not jan K. and more over while they shop alone i will get some time to peep into the forum.
i dont know how missed the bannana icecream, after reading ur post i went back. super easya iruke icecream.Quote:
Originally Posted by kugan98
during diwali sale i bought 40 pounds of idli rice for a yr. last yr also i did the same. idhu paati valarpal vanda seemippu ennam. (paati will still not accept that i am saving she used to scold me for being laavish, which i am not)Quote:
Originally Posted by kugan98
sometimes they do sell rice in small packs if they sell i will try that in ponni parboiled rice. i will also try ur measurements using idly rice and post the feedback.
Quote:
Originally Posted by kugan98
million million thanks K. :ty::ty::bow::bow: . we r giving u the tittle of kitchen Wikipedia. definitely will try and take pics. wow such a healthy version. cashew medakum podu sariya . gavanikanam. :think:
kurna arisi na? is it idli rice.Quote:
Originally Posted by NOV
I use this proportion for foolproof idli/thosai: 1 cup normal pulungal arisi, 1 cup pachai arisi, 1 cup kurna arisi, 1 cup ulundhu. Soak altogether and grind altogether. Add a bit cooked rice when grinding, that's it. The hand beating is very very important.[/QUOTE]
Dear NOV anneh thanks for your compliments.
I would like to try out your proportion for making foolproof dosai.
NOV anneh, I used to remember my father in law buying a big sack of kurunai arisi to feed the birds.
Nowadays I do not think we can get the rice.
NOV anneh, where do you buy the kurunai arisi.
Thanks and take care, Kugan
NOV anneh, here is the picture of the yummy banana ice cream.
Thanks NOV anneh for the nice recipe. Kugan
http://farm8.staticflickr.com/7434/1...876fa6847b.jpg
My dear Sangeetha, hope you enjoy yourself with your cousin's family.
Do not worry about the forum. The forum can wait.
Take care and happy cooking. Kugan
குகன் ஜி.. இட்லி உப்புமா மஞ்சள் வண்ணத்தில் இருந்தால் தானே அழகு :) எங்க வீட்டில அப்படித் தான் செய்வாஹ.. (பட் இட் ஷீட் நாட் பி டன் வித் புது இட்லி இஸிண்ட் இட்? :) )
ஊரிலிருந்து வரும் போது (ஆச்சி ப்ராண்ட் என நினைக்கிறேன்) ஒரு எள்ளு மிளகாய்ப் பொடி கொண்டு வந்தேன்..சுவை நன்றாக இருந்தது - ஒரு உப்பு தூக்கல் என்றாலும்.(கொஞ்சம் கருஞ்சிவப்பு நிறத்தில்) .என் வீட்டுக்காரியும் நன்றாகச் செய்வாள்..செய்யச் சொல்லிச் சொல்லியிருக்கிறேன்..எங்கே உங்கள் ரெசிப்பி சொல்லுங்கள்..
ஏன் திடீரென மி.பொ என்றால் - இட்லி உப்மாவிற்கு மிளகாய்ப் பொடி தான் சூட்டபிள் என்ப்து என் கருத்து.
Happy Thanksgiving to all US residents ! :)
Make the idli in the morning and leave it to dry a little bit till 4 PM and make idli uppumaa! :lol:Quote:
Originally Posted by chinnakkannan
Kugan as I said I tried out the chicken varuval. As Rose has said, turned out so yummy.
Thanks for the recipe, it is a sure keeper.
Banana. Ice cream looks so smooth and yummy.
Sangeetha , your cousin brought so many goodies from India. Enjoy Sangeetha.
Kuganka, have you any recipes for cauliflower perattal. I have so much cauliflower at home.
WHAT IS Thanksgiving in US? What do they do?
no its not. It's broken rice. Also called noi arisi.Quote:
Originally Posted by sangeethabalaji
almost everywhere.... Carrefour, Giant, Tesco, Mydin and of course at all Indian groceries, including in Brickfields.Quote:
Originally Posted by kugan98
Quote:
Originally Posted by chinnakkannan
Shhhhh, Kannan anneh, I was taught to make idli upma with little tumeric powder only.
Konjam lazy, athoda, I like white color idli upma. Athuthaan:-D:-D
Kannan anneh, even in my house every one likes the sesame podi with gingelly oil.
There are so many styles of making this podi.
This is how we make. Thanks Kugan.
BLACK SESAME MILLAGAAI PODI
Ingredients:
1 tsp oil
50 grms of cleaned black sesame seeds
2 tbs of channa dal
2 tbs of urad dal
10 dry red chillies or as much heat needed
A pinch of hing
Salt to taste
1 pip of garlic (optional )
Method:
Dry fry the sesame seeds till they splutter. Remove.
Heat oil and roast the dals, red chillies and hing.
Let every thing cool.
Now grind every thing with the salt and garlic to a nice powder.
Remove and it is ready to eat.
http://farm4.staticflickr.com/3810/1...43906d42_o.jpg
Quote:
Originally Posted by rajraj
Hello Rajraj uncle, Happy Thankgsgiving day to you too.
Uncle what is the menu in your house for the occasion .
Do you go for the midnight shopping?
Uncle, you can leave the idli in the fridge till 4 pm.
The idli would be hard and easy to crumble it.
Thanks and take care, Kugan.
Quote:
Originally Posted by gulabjamun
Thanks for your nice post Gulabjamun. Happy that you liked the dish.
My relatives too brought some goodies from India.
They brought fried moong dal, very crunchy and nice to eat.
I tried making and it turned out a bit hard.
I was scared that my teeth could break:rotfl::rotfl:
Gulabjamun, I will soon post a nice recipe for you.
Gulabjamun, in US, they cook special meals on the Thanksgiving day.
It is a long story, Google and read the matter.
All I know is special meals, and midnight shoppings
Meerra usually cooks, green beans casserole, candied yam, cranberry sauce, mashed potato, and other things.
I will post pictures if she forwards to me.
Thanks and take care, Kugan.
Here is the picture of the fried moong dal, made by me:confused2:
http://farm8.staticflickr.com/7308/1...4ecee832b5.jpg
Quote:
Originally Posted by NOV
Sangeetha here is a picture of kurunai or noi arisi.
Thanks NOV anneh, I will try and buy the noi and try out your proportion.
Another friend gave me her measurement.
4 cups raw rice, 1 cup urad dal and 1 cup poha.
Idli turned out kola, kola.
Thanks and take care, Kugan
http://farm8.staticflickr.com/7293/1...d89f8622d3.jpg
Super Kugan Ji.. thanks for the post.
U made my weekend Menu :D
Danq
Thanks Kugan! :)Quote:
Originally Posted by kugan98
Thanksgiving is like Harvest festival in other countries (pongal in Tamilnadu) giving thanks for the year's harvest. :)
Aunty harvested some jasmine flowers ! :) A grandson arrived on Oct 3. :)
The menu is as usual baked stuffed(spicy) turkey, cranberry sauce and sweet potato! :lol: We are in San Francisco with our sons,daughter in law and grand children. Aunty will make whatever else they want. This is our family get together time! :)
It has been commercialized too much! We don't go shopping during Thanksgiving Holidays.
Kuganka, thanks for the ellu podi and other visuals . Your moong dal looks good. I have not seen before.
Why is it hard any reasons?
Thanks Rairaj sir. for the nice explanation on Thanksgiving.
Kuganka looking forward for Meera's pictures.
//Shhhhh, Kannan anneh, I was taught to make idli upma with little tumeric powder only.
Konjam lazy, athoda, I like white color idli upma. Athuthaan//
Thanks kuganji..for the recipe. Will ask her to make.. aamaa..2 spoon dhaal kku 10 chilli yaa..romba kaarama irukkaathu ?!
Hi friends and K
Visiting KK after a long time, but was missing this very much.
Read few posts.
1 Q : Kugan : Does adding cooked rice give the fluffyness to idlis ? We do get good idlis but have never added cooked rice.
cooked rice podaradhula enna advantage ?
Ellu milagapodi.... will do this tomorrow.
Thanks Rajraj uncle for the nice explanation.Quote:
Originally Posted by rajraj
WOW! congrats uncle, have a nice time with your grandson.
Yes, uncle, once I was with Meerra for Thanksgiving day, she cooked so many dishes.
She has posted to me her spread this time.
You are right, the Black Friday shopping was a mad rush.
We went for the fun of it. Thanks and take care, Kugan.
Quote:
Originally Posted by rose75
Thanks Rose for your nice post.
I do not know the reason why the moong dal was hard.
I just soaked it for about 3 hours, drained it and dried it with out moisture.
Fried it in hot oil, removed and added, fine salt and hing powder.
Any reasons any one knows?
Thanks, Kugan.
Here is Meerra's Spread:
Broccoli casserole, green beans casserole, candied yam, roasted butternut squash,vegetarian meat loaf,
mashed potato, homemade buns, vegetarian meat balls with cranberry sauce and spicy cake.
http://farm3.staticflickr.com/2820/1...11b95956_z.jpg
Quote:
Originally Posted by petston
Thanks Peter for your nice post. Nice to see you after a long time.
Do ask us if you need any recipes, we will gladly response.
Take care, Kugan.
Quote:
Originally Posted by chinnakkannan
Kannan anna, you are also adding 50 grms of sesame seeds.
Anneh, uppu, kaaram, pulipu ellam, up to your taste anneh.
The recipe is only a guideline as to how to do.
Thanks and take care, Kugan.
Quote:
Originally Posted by sudha india
Dear Sudha, so nice to see your post.
Sudha, that's how my great grandma taught our family.
I am sure we get fluffy idlis, by using the cooked rice.
Even for aapam, we only use pachai arisi with with little cooked rice.
The aapam would come that fluffy.
The measurement that I gave gives fluffy idli every time.
You can even use idli rice with the measurement.
I have yet to try NOV anneh's measurement.
No time to go out to purchase the noi arisi.
Thanks Sudha, take care, Kugan.
My dear friends, if you say Mysore bonda, I will only think about urad dal bonda.
My relative who came from India told me that it can be done in maida too.
So she taught me how to do Maida Mysore Bonda. Try it friends. Kugan.
MAIDA MYSORE BONDA
Ingredients:
1 ½ cup water
1 cup curds
Use as needed to make the soft batter.
2 cups maida flour
½ cup rice flour
1 tsp cooking soda
Salt to taste
1 tsp cumin seeds
2 tbs coconut pieces cut into small pieces (pallu, pallu )
3 green chillies chopped fine
1 tbs ginger chopped fine
1 tbs coriander leaves chopped fine
½ tsp coarsely crushed black pepper
Method:
Whisk together the curd and water, keep aside.
In a bowl, add in the maida flour , rice flour, cooking soda and salt.
Mix every thing well, add in the curd water mixture slowly and mix well.
Make it into a vadai like batter.
Now add in the cumin seeds, coconut pieces, green chillies, ginger,
coriander leaves and crushed black pepper.
Mix well and keep aside for about half an hour.
Heat oil in a wok, make round bonds and drop them in the oil.
Cook on medium heat, and cook till it is golden brown in color.
Serve with chillie sauce or coconut chutney.
http://farm4.staticflickr.com/3720/1...cc1867f4_z.jpg