Hi,
I WISH U ALL A VERY HAPPY HOLI & WOMEN'S DAY !!!!!
I SALUTE ALL THE WOMEN'S OF THE WORLD AND I AM VERY HAPPY AND PROUD TO BE A WOMAN!!!!!
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Hi,
I WISH U ALL A VERY HAPPY HOLI & WOMEN'S DAY !!!!!
I SALUTE ALL THE WOMEN'S OF THE WORLD AND I AM VERY HAPPY AND PROUD TO BE A WOMAN!!!!!
indhaanga...vaangikongannn...:hammer::hammer::hamm er:Quote:
Originally Posted by PARAMASHIVAN
Ini pesalaam...:D
Wish everyone a very colorful holi...:D
Thanks Dev, for your wishes and nice post.
Dev, I have not forgotten about the sweet mixture.
I have asked Sumi to find out and pm me.
I will write about it as soon as I hear from her.
Thanks. Kugan
Sasthriyakal :lol2:Quote:
Originally Posted by dev
Neenga Eppo Sikh ah maareneenga :lol2:
Thanks NOV anneh, I am sure it must be a secret family recipe.
Thanks for the link, I do not understand about the chatnni thing.
Anyway let me ask around first.
Thanks anneh, take care Kugan
Thanks bkarthika for your wishes. How are you?
Take care and come to the forum when you are free.
Thanks, Kugan
Dear friends, the hubber who requested for the brain preattal,
has asked me not to disclose her name. She says she feels shy.
She wanted the recipe, to full fill her grandmother's wish.
Do not worry friend, I will not disclose your name.
Moreover, I believe people still consume goat's brain.
So it is nothing to be shy of. I am proud that you want to full fill your grandmother's wish.
I will ask my aunt in India for the recipe and post it for you.
Of course, I will not have a picture to post.
Thanks and take care, Kugan
Kugan akka
How is your health now?
YOUNG JACKFRUIT PREATTAL
Ingredients:
4 tbs oil
2 one inch cinnamon sticks
3 star anise
2 cardamom pods
2 big onions chopped fine
Little salt
1 sprig curry leaves
4 medium tomato chopped fine
To Grind To Paste:
3 tbs grated coconut
5 pips garlic
1 inch ginger
1 tsp aniseeds
2 ½ tsp chillie powder
1 ½ tsp coriander powder
¼ tsp tumeric powder
2 cups, young jackfruit, ¾ boiled and cut into cubes
¼ cup of water
Salt to taste
Lime juice to taste
Little coriander leaves for garnishing
Little curry leaves for garnishing
Method:
Heat oil in a non-stick wok, add in the spices.
Let them crackle, add in the chopped onions and little salt.
Saute till little brown, add in the chopped tomatoes.
Cook till mushy. Add in the ground paste.
Stir and cook till the raw smell goes, and oil seperates.
Add in the cooked jackfruit cubes, add in about ¼ cup of water.
Add enough salt, stir well , cover and cook on low flame for about 10 minutes.
Now stir fry the contents well, the dish should be semi dry.
Add in the lime juice, mix well, garnish with the leaves and remove.
Serve with rice or roti.
http://farm8.staticflickr.com/7206/6...ccb66622fd.jpg
Thanks P.S Tamby for your concern.
I am feeling so much better now.
Take care, Tamby. Kugan
Since u din't reply to tht post, I thought u missed the post...
Young jackfruitna usual jackfruit but unripeaa?...pic looks soooooooooo good...
Enathu Palapazha pirattal ah :shock:
kuganka,jackfruit dish looks good.
Inge young jack fruit kidaikumanu theriyala,lemme chk it in shops
Dev, thanks for your post.
It is pinju Palakaai. Young jack fruit.
O.K a tip for you, normally people do not like to cook this young jack fruit.
The reason is, it is a messy job to clean the young fruit. You know the rubbery milk that will ooze out when you cut.
You will stain your hands as well as the knife:-D
O.K just cut the fruit into big chunks.
put them in a wok with water, little salt and tumeric powder.
Boil it till it is 3/4 cooked. Remove cool and then it is easy to cut off the rough skin.
Also remove the core in the middle and then cut them into cubes.
Ready for cooking into any dish.
Kugan.:smokesmile:
http://farm8.staticflickr.com/7200/6...cfc1d9ef2c.jpg
http://4.bp.blogspot.com/_VFXvaowmz4...0/IMG_2808.JPG
Aarthii, you are very lucky. You can get this young jack fruit in tins.
Soaked in brine. I have seen many in the Korean supermarkets.
Also do you have Lotte supermarket in your place?
They have all the things that you need from China, Japan and even from India.
Try it out Aarthii. Thanks. Kugan
http://farm8.staticflickr.com/7044/6...603e42f4_z.jpg
Quote:
Originally Posted by PARAMASHIVAN
Illa P.S Tamby, pilaa kaai pirattal.
Try it out very tasty.
Kugan
The much awaited Venaikka Kulambu By Aarthiii With Picture. Kugan
Vendaikka Kulambu by Aarthii
Required Items :
Lady’s Finger (Smaller in size) 5 to 6
Tamarind Juice : small lemon size
Salt
hing
For Grinding:
Coconut Threads: 3 tbsp
Onion: 1/2 (If it is big)
Cumin Seeds: 1/2 tsp
Garlic: 3 pips
Sambar Powder: 1 tbsp
Red chilli: 1
Seasonings:
Urad dal,Mustard seeds,fenugreek seeds : 1/2 tsp
Method:
Cut the edges of LF and divide it into two pieces.
Chop the onion roughly.
Grind the onions, coconut threads, cumin seeds, garlic,red chilly and sambar powder into a fine paste.
Soak the tamarind in water and make the tamarind juice.
In the tamarind juice, mix the grinded paste and stir well and salt, hing.
In a pan, pour oil and add the seasonings.
Now add the chopped lady’s finger and fry it until the raw smell of it goes.
Now add the tamarind juice-grinded mixture and allow it to boil.
After some 5 to 10 mns,open the pan check whether the lady’s finger is boiled.
If the gravy is too thick add some water and let it boil for another 2mns
Garnish it with coriander leaves.
This gravy tatses nicely for the next day.
Though it is a vegetarian curry,it tastes as like a fish curry.It goes well with chappati also.
http://farm8.staticflickr.com/7185/6...7df18032_z.jpg
K, we get very small sized jackfruit...like this... http://solaiachiskitchen.blogspot.in/search?q=jackfruit
It'll not have seeds in it and also the sulais wouldn't have formed...they call it kari pala here... we used to make podimas,poriyal,kurma with it...I just wanted to confirm if it is the same as teh one u used...ungalodathula seeds ellam iirukku...adhaan kaeten,,,
That's a very nice tip too clean the young jack...;) thanks a lot K...
Aarthi's LF kuzhambu...hmmm...looks sooo delectable...Sakthi sambar powder worked so well for this particular recipe...
I did not know that it was called kari pala.
Actually mine was a bit old. It fell off my tree.
Normally we pluck when it is very young for cooking.
Thanks for the nice link.
Ungalukku eppadi thaan intha maathiri link yellaam kidaikkuthu?
Try the dish Dev, let me try out some dishes from her site.
Take care. Kugan
K, I wanted to show u a pic of kari pala and tried google...sariyaana results varalai... aprom namma good old memory search panninen...remembered this post by Solai... poi avanga blogla oru search vitten... thadaa...;)
Anyway, appo naan sollura kari pala and the one u've cooked is the same... adhu podhum...I'll try this recipe when I get karipala here... it's one of our fav veg...esp for me,mom n dad...
Just saw...solai aachi too has a version of palakkai pirattal...lil diff from urs... paarunga...http://solaiachiskitchen.blogspot.in...ack-fruit.html
ahaaaaa......ty for both the super recipes savory & sweet Vennai Puttu....I think i will be trying sweet for sure :noteeth: try pannitu sollaren.....sollunga Kugan.....halwa texture la irukuma ?? I like the ingris...coconut vellam nei & pallu pallu thengaai...& here is a no pallu icon :noteeth:........ellaamey super combo ithai senjitu sollaren epadi vanthichi nu.....thank u nga for posting both the recipes for vennai puttu....i first thought it wld be uthir uthir....onga savory ingris are similar to mor kaLi........i was shocked to see how u have been brought up with this vennai puttu...naan kelvi pattathu kooda kidaiyaathu.......neenga super thaango!
chakkai pirattal looks very yummy ngo....aarthi we do get it as a canned product...at indian grocery stores.
dev thank u so very much for aaarthi's puli kuzhambu & kugan onga picture of it is making me change my menu for tomorrow ;-)...ty both.
pity u cant get ricotta cheese nga kugan....paneer la konjama try panni paarunga....it might work...for they say that it is the closest to ricotta.
mannangkatti nijamaavey oru recipe thaanga....even i was :noteeth:....i am still hunting for it...kidaichithinaa podaren ongaluku...;-)
ok here is another one for u:noteeth:....amrutha palam.....
Kugan, your young jack fruit recipe and garlic rolls turned out so well and yummy.
Many many thanks to you. Kugan we get peeled young jack fruit slices in our wet market.
So no problem of peeling them. Thanks again. Keep posting simple daily dishes.
Rose.
Thanks Dev, I saw the recipe.
It is a bit little different.
No harm in trying out her recipe too.
Thanks, Kugan
Suvai O Suvai, thanks for the nice posts.
I used to hate so many dishes when I was small.
Even I will run away from the ulunthu kanjii.
My grandmother will try to force it on us.
Now I yearn for all those dishes.
One of it is also the Amutha Palam.
Aiyoh, very very old dish, must be a forgotten one.
I still remember that dish.
My aunt made fun of me when I asked her for the brain prattal dish.
She asked me, have you forgotten every thing.
Suvai, those days if it is a big feast in my house, a goat will be slaughtered.
I still remember that all the parts of the goat will be used.
From head to legs:banghead::banghead:
Well all that those days, maybe that's why I am paying back in form of sickness.
O.K I will post the Amurtha Palam recipe soon for you.
Take care Suvai, Kugan.
Rose, thank you very much for your nice post.
Thanks for your compliments.
I will try my best and post all the simple recipes for you.
Take care, Kugan
Aarthi's Ridgegourd Curry
RidgeGourd Curry
Ingredients
Ridgegourd : 2 nos
Onion : 1 big
Tomato : 1 big
Coriander powder: 1 tsp
chilli powder : 1/2 to 1 tsp
Turmeric powder : 1/4 tsp
Things to Grind :
Coconut 2 to 3 tbs
Garlic pip 1
Coriander powder 1 tsp
Method:
Chop the onion into small pieces(even fine too)
Chop the tomato into small pieces
Peel the skin of ridegourd and chop it into small pieces
Heat the kadai,and pour oil into it,once when the oil is ready,add the mustard and urad dal
once when it is done,add the onions,and fry it nicely,once when the onions got fired,add the tomatoes.
fry the tomatoes nicely,once when the skin of the tomato leaves it,add the ridegourd pieces and fry it nicely.
After few minutes,add corainder powder,chillie powder,turmeric powder.Mix everything nicely.
Add lil water,boil the ridegourd pieces.
Once when it is half done,add the grinded paste and add salt .
Add about 1/2 to 1 cup of water and allow it to boil for 5 to 10minutes.
Once when the veg pieces are done garnish it with coriander leaves.
Goes well with chappatti and even rice too.
PS : Instead of ridgegourd ,zucchini can also be used.
http://farm8.staticflickr.com/7210/6...13b308b3_z.jpg
Yesterday we went to a house for "Valaikkapu"
A unique rasam was served. I got hold of the recipe from them.
Taada! I made it today in my house. Try it out friends.
They also had a subjii of beans and potatoes, also a simple salad.
Recipes coming soon.
Thanks, Mala for the recipe. Kugan
CAULIFLOWER RASAM
Ingredients:
(A)
Seasonings:
2 tsp oil
1 tsp mustard seeds
A pinch of asafoetida powder
2 dried chillies cut into pieces
1 sprig curry leaves
1 stalk coriander leaves chopped
(B)
To Pound Coarsely:
1 tbs cummin seeds
1 tbs black pepper corns
1 tbs urad dal
5 shallots
5 pips garlic
½ tsp tumeric powder
(C)
300 grms cauliflower cut into small florets1
1 red tomato chopped
¼ cup tamarind juice (or to taste)
1 litre water
Salt to taste
Method:
Heat oil in a pot and add in the seasonings.
Let it splutter, add in all the ingredients in (B) and (C)
Simmer until it is heated through.
Remove once it starts to boil.
Serve with rice.
http://farm8.staticflickr.com/7043/6...11f3cf78_z.jpg
we had an idli aandaa like this when I was growing up!
it was huge!
https://fbcdn-sphotos-a.akamaihd.net...49765826_n.jpg
hello nga kugan......ohhhhh amrutha palam is a very very old dish ngalaa? apo kandipa poduveenga recipe...;-)
i know exactly when u say...u ran from it...:noteeth:
there was one such item that my mom used to force it on all of us......"castor oil" omggggg...athoda oru keerai vagaiyum.....idlyum kodupaanga.....raaama raamaa......nu oduven naan......:noteeth:
I am positive a lot of those rare items have been lost...but now atleast....people like you are try to bring it back...;-)
Family function na....summavaa nga kugan...thalai kaal kai nu ellaathaiyum padaipaanga pola :noteeth:
cauliflr rasam ah??? puthusu thaan enaku.....;-)
I was talking to a friend of mine about vennai puttu....she said her grandmom/mom...used to make it with idiyaapa maavu....(the one you steam & keep aside athu thaaney?)
nov ngovvv....idly looks so soft....ennaa sollunga idly maavai velai thunila pottu ...steam panni....suda suda eduthu thattiley pottu oru tsp nei oothi....super saambaroda/ kaara chutneyoda saapitaaa....adaaa adaaa adaaa thaangov!!!! :noteeth:
Had a nice potluck at our place yesterday :)
Here comes the menu
Starters
Batata vada : Made by a maharastra friend,ultimate hit of the potluck.Most wanted by everyone.
Ps: Already made request for the recipe,kuganka if u have please post it.
Veg items
Idli along sambar and coconut chutney(made by me)
Roti's along with Mushroom curry,Aloo subzi,Chole Masala.
Veg pulav
Non veg items:
Mutton curry,
shrimp Masala
Chicken dry
Chicken briyani
Dessert
Poorna Poli (Maharastra style)
Cake
Had a nice time yesterday.
Kuganka,thanks for the ridgegourd curry photo.
Curry taste eppadi irunthathunu neenga sollave illaiye :(
yes dev,sakthi sambar powder is the very basic and most ingredient for this recipe.
i always use sakthi sambar powder only.
hi aarthi.....sounds like u all had a good time at potluck....batavada recipe kettu namma kugan kita koduthaa senji oru drooling pic oda pottuduvaanga :noteeth:
Today i tried priya rasam powder to make rasam....:thumbsup: A1 thaan ;-)
Yes akka,we had a very good time yesterday.
Come and join us for a potluck suvaika.If u come,i would be happy :)
Oh,priya rasam powder,Can we get it in indian groceries?
yes definite-a kuganka pic pottuduvanga :)
yesterday it looks so good suvaika and very yummy too.
My friend made it in a perfect shape,She made some 50 vadas all the vadas were in the same size like machine made ones.
NOV anneh, my great grandmother, used this idli paanai.
She gave it to my grandmother, my grandma gave it to my mom.
My mom literally forced it on me. Enna kodumai.:banghead:
We are all into the non-stick era now.
Well I have to pass it on to Aishu:rotfl::rotfl:
We can make 8 idlis at a go. One would be enough.:-D
Thanks. Kugan.
http://farm8.staticflickr.com/7054/6...18a4fc98_z.jpg
http://farm8.staticflickr.com/7199/6...1cb00907_z.jpg
:lol::lol:Quote:
Originally Posted by suvai
Suvai you are kindling all my childhood memories .
How I used to wail and cry to drink that horrible castor oil.
My cousins will hold my hands and feet, my mom will lay me on her maddi,
and will close my nose tightly, no choice have to breath, will open my mouth and swallow.
I will get fever if I know the castor oil day is coming:twisted:
Suvai the goat is not for padayal. To cook for relatives who come come for the virunthu.
I clearly remember, even the blood was used to make a poriyal:frightened:
Again every summer a goat will be slaughtered to make attu vathal to last a year.
Suvai, you can use the steamed flour, to make the vennai puttu.
That is the short cut:
Try the rasam, my cauliflower is a bit big in size.
Cut them small and use. You can call it a soup also, if not for the tamarind.
Thanks Suvai, nice to read your post. Kugan
Dear Aarthii, thanks for your nice post.
Glad that you enjoyed in the pot luck.
I hope every one enjoyed your idli sambar too.
Well Aarthii, let me give you a defination of what is batata vada.
How was the shape, round like a ball or flat like a vadai?
As to what I know batata vada is nothing but our potato bonda.
Every one makes their own style, that is the ingredients will wary a little in each and every once style.
O.K read what is said about batata vada.
Batata Vada is a popular Indian vegetarian fast food in Maharashtra,
India. It literally means potato fritters. The name "Batata" means
potato in English. It consists of a potato mash patty coated with
chick pea flour, then deep-fried and served hot with savory condiments
called Chutney. The vada is a sphere, around two or three inches in
diameter or round lime sized balls.
Although Maharashtrian in origin, Batata Vada is gaining popularity in
the rest of India as well
Preparation
The potato filling and the batter used to coat the filling are the
only two components of batata vada.
The potatoes are boiled, mashed coarsely and kept aside. Vegetable oil
is heated in a pan and ingredients like asafoetida, mustard seeds,
chillies, onions, curry leaves are added and fried for a couple of
minutes till onions are translucent. Then, ginger-garlic paste,
turmeric, salt are added and fried for a few seconds. The mashed
potatoes are then added to this mixture and cooked further for a few
minutes.
A thick batter is made using chick pea flour, seasoned with salt,
turmeric and red chilli powder. Sometimes baking soda is also added in
a small quantity to make the batter fluffier. To make the fritters,
little balls of the potato mixture is coated in the batter and
deep-fried in a couple inches of hot vegetable oil.
Serving
Batata vada is typically served very hot with green chillies and
chutneys of various types. The most common way to eat it though is in
form of Vada pav.