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Dev, Sumi sent these two pictures of the sweet mixture.
She says that potato is grated into strips and deep fried.
Later it is toasted in sugar syrup. Garnished with nuts and raisins.
I have not tasted nor seen it.
I will try it out when I visit India in July.
Thanks and take care. Kugan
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NM how are you and every one at home?Quote:
Originally Posted by NM
You are right, uthir uthir dosai upma will be soo super.
I like the crunch, crunch noise and taste of the roasted urad dal in the thalipu.
Come often to the thread when you are free.
Take care, Kugan
Idli seeyali paarke superaa irukku...senju paarkiren...:) Beans stirfry snackaagave saapidalaam pola irukku!!!...deep frying the potatoes thaan inga problemye...I'll try with boiled potatoes instead...
Adhu enna dosai seeyali...adhavum oru recipe with pic post pannunga K... Ingellam dosai meedham aachuna wasteku thaan pogum... why should we waste food when it can be turned into something yummy!!!
Adhe thaan K... Sumi kitta recipe irundhaal vaangi post pannunga pls... And my thanks to sumi for sending the pics over to u... Kandippa try panni paarunga...it's so addictive...;)
http://4.bp.blogspot.com/_FfG1yA0oRQ...weet+sauce.JPGGingered Tofu and Green Veg
Ingredients
2tbsp olive oil
4cm piece of fresh ginger, peeled and finely diced
2 cloves garlic, peeled and crushed
1 onion, peeled and chopped
125g (4½oz) mushrooms, quartered
300g (10½oz) broccoli, cut into florets
125g (4½oz) chopped curly kale
200g (7oz) tofu, cubed
1-2tbsp soy sauce or stock if you prefer
2tbsp sesame seeds, toasted
Method
Heat the oil in a wok and stir-fry the ginger, garlic and onion for 2-3 minutes.
Add the mushrooms, broccoli, curly kale, tofu and soy sauce and toss everything together. Cover the wok and leave to cook for 6-7 minutes – this will steam rather than fry which is s healthier way to cook. Stir-fry again for the last 2 minutes, then serve, sprinkled with sesame seeds.
suvai nga.. adhu sari.. konjam old dosai, konjam old idli ( adhula reNdu periya size, naalu chinna size )... ellathaiyum serthu seeyali senja saapida maateengala ?Quote:
Originally Posted by suvai
Kuganji... which oil gives more taste for seeyali thaalippu ?
K, we get lots of karisilanganni(the one with yellow flowers) here...I tried making kootu using it...but it had a strong smell of teh keerai... how do we cook this keerai for best results?
Dear Dev, thanks for your nice post.
Dev, I have got an idea, why don't you bake the potato strips.
Then you can add it to the beans. That way you can avoid deep frying.
Dev, I called my aunt and she said that, add more garlic and onions to the keerai.
Also with chillie powder, tumeric powder and tamarind, you can mask the smell.
I only remember my grandma making hair oil for us.
I doubt you can get the keerai here in Malaysia.
Thanks and take care. Kugan.
Madhu:happydance::happydance: so happy to see you in the forum.
I think it is a long time since you posted.
Glad that Suvai's post pulled you here.
Madhu, nalla ennai is the best for seasoning the seeyali.
My aunt will use ghee when we have guests.
Please drop your comments, when ever you log on to the forum.
Thanks and take care. Kugan
P.S Tamby, here is the picture of the corn poha.
I boiled the corn, before cooking the dish.
As I felt that, for the quick cooking, the raw corn will not be cooked.
Thanks. Kugan
Health recipe of the day: Corn Poha
Corn is high in fibre, beta-carotene and protein. It steadies blood sugar levels and is a great weight loss snack. Try Jyotsna Solanki’s creative recipe.
Ingredients:
100 gms. sweet corn
1 onion
1 green chilli
1 cup coriander leaves
Salt as per taste
1 tsp. cumin seeds
1 tsp. coriander powder
1/2 tsp. turmeric powder
Oil for cooking
Method:
Grind coarsely 25gms corn in a blender.
Heat oil in a pan, add the cumin seeds.
When they crackle, add chopped onion.
When the onions are done, add chopped green chilli, salt and spices.
Then add the ground and whole corn.
Add the coriander leaves.
Add 1/2 cup water, cover and cook till the corn is done and dry.
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:shock:Quote:
Originally Posted by kugan98
Kugan akka, This is Sweet corns, my receipe was with Quorn (soya life cubes) so I dont think the way you made it would have tasted nice :oops:
I did not know Quorn was not available in Malaysia :oops:
My Malay friend served me vegetarian fritters with this sweet chillie sauce.
It was really very yummy, better than shop bought ones.
I borrowed some from her to take home:-D
Here is here recipe, try it out. Kugan
RED CHILLIE SAUCE
Ingredients:
20 fresh red chillies, deseeded and chopped
5 pips of garlic chopped fine
1 inch ginger chopped fine
1 cup vinegar
1 cup sugar
1 tsp salt
Method:
Grind the chillies, ginger and garlic using little vinegar.
Add this ground mixture in a non stick pan.
Cook on low flame for few minutes till the raw smell goes.
Now add in the remaining vinegar, sugar and salt.
Keep stirring in between every 10 minutes.
Cook on low flame till you get the correct consistency.
Taste for salt or sugar, remove and cool.
Put into clean bottles and use as you like.
Always use a dry soon to dish out.
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Kuganka,antha sweet mixture recipe-a post pannunga please.
I love that mixture very much.
I have tasted it once or twice.
yes dev,neenga sollara mathiri antha mixture addictive thaan.
we all finished that whole packet in 1/2 hr.It tastes very yummy .
Thanks for the tip, K... I read it has a lot of medicinal value...
K, baking ellam ippo very rare... coz we have power very rarely in Tamil Nadu...:lol: ;) TN is in stone-age...:banghead:
hehehe... I'll have a spoonful everytime I enter the kitchen... I buy it very rarely coz of fear of weight gain...;)Quote:
Originally Posted by Aarthii
My mum does the same (but without the ginger :think: ) and it is really lovely to eat with nasi lemak! :yes:Quote:
Originally Posted by kugan98
and you know what, becos of the vinegar this sauce can keep months in the fridge (use cling wrap so that it doesnt evaporate).
"vegetarian fritters with sweet chillie sauce"...super starter and any time snack...will def try this recipe...inga thai veg fritters kidaikaadhu... namma ooru fryums ethavathoda saapidalaam...:think:
Aarthi, thanks for your nice post.
You and Dev are making me very anxious to taste the sweet mixture.
I will have to wait till July to try that:sigh2::sigh2:
I have asked Sumi to find out from any one she knows.
Thanks and take care, Kugan
Dev, a friend of mine sent me this, she said she found it in the "sri sri ayurvedic site"
Thanks to the site. Also thanks to my friend. Kugan
A special herb which gives light inward-this herb was used by vallalar to get his body immortal: There are 3 different spcies again. Blue, White and Yellow.
Manjal Karisalankanni Keerai :
The Botanical name : Eclipta alba
Tamil name : karisalankanni
.Medicinal Value: It acts as a livertonic,chlolagouge,emrtic,purgative,deobstruen t,hepictonic
Specially recommended in the treatment of Constipation, Eye defects, Jaundice, Enlargement of liver, Spleen disorders, Skin diseases, Hair fall and Premature graying of hair.
Ingredients:
1 bowl full (leaves alone)
small Onion 1 large chopped
Country tomatoes 2-3 chopped
Garlic 8-10 semi crushed
Green chilies 3 finely chopped
Thoor Dal 1 small cup
Salt
Turmeric powder 1/2 spoon
Oil 1 cup
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few.
Method:
Pressure cook thoor dal with salt...till tender for about 3-5 whistles. Set aside.
In a pan heat few spoons of oil. Add greens and fry them for a while. Add enough salt...cover and cook for 3-5 minuted.Then in earthen pot(mann-chatti) coarsely grind greens and dal together.
In a separate pan. Heat oil. Add green chilies, garlic, small onions and tomato....fry them till tender. Further add salt, turmeric, Cover and cook till they form a thick gravy.Now add greens+dal paste to this gravy and cook over medium heat for about 4-6 minutes.
In a separate pan...heat oil. Add mustard, cumin, asafoetida, curry leaves, chana and urad dal. Let it pop and splutter well. Run this seasoning over the gravy.
Serve this gravy along with plain rice. Run a spoon full of ghee to go with your rice! Enjoy!
http://4.bp.blogspot.com/_yI3zZdUU9m...i%2Bkeerai.JPG
Thanks K for the info n recipe... very useful indeed... the recipe is a bit diff from what I tried...will try this recipe soon...
NOV anneh, thanks for your nice post.
My friend said that one can add few bird's eye chillie for extra kick.
Amma must have been a super cook. Try using ginger, it gives a nice aroma like maggi's
NOV anneh, super with roti canai also.
Thanks for the tip to preserve it from evaporation.
Thanks and take care, Kugan
Dev please try the chillie sauce, very yummy.
You can have it with bajii, pakoras, even vadai.
Or try this, grate some carrots, cut some onions, green chillies.
add them to all purpose flour with little baking powder.
Make it into a little loose batter, drop spoonfuls in oil and deep fry them.
Serve them with this chillie sauce, yummy.
Thanks. Kugan
dev.....thank u for posting seeyali of mrs mano........it is surely different....i guess the thick puli extract will surely make a difference....have u have tried it? or even puli uppuma.....i have not...afraid of the soggy business..:noteeth: not sure if kugan has posted puli uppuma..i will dig ;-)
madhu nga......neenga sollara seeyali veryyyyy different ngo....its not only idly...but also dosai added to gether....:noteeth: actually a very innovative way to mix both...meenthichinaa try pannaren for sure ;-)
perai maathiduvomaa : doseeyali...:rotfl:
Try this simple vendi dish. Kugan
COCONUT SPICY VENDI
Ingredients:
To Make Coconut Masala:
¼ cup grated coconut
2 tsp coriander seeds
1 tbs tamarind paste
3 dry red chillies
Little water
2 tbs oil
1 ½ cups vendi cut into ¼ inch discs
¼ tsp mustard seeds
1 sprig curry leaves
1 big onion chopped
Salt to taste
1 tomato chopped
Little jaggery (optional)
Little coriander leaves for garnish
Method:
Grind the ingredients fine to make the coconut masala.
Heat 1 tbs oil, add in the cut vendi and stir fry till the stickness goes.
Remove and keep aside.
Add another tbs of oil, add in the mustard seeds, let it crackle.
Add in the curry leaves, also the onions and salt.
Saute well it turns transparent.
Add in the chopped tomato, and cook till mushy.
Now add in the ground coconut masala, add little water, and cook till raw smell goes.
Add in the sauteed vendi, stir fry till the vendi is cooked.
Add in the jaggery and stir fry again for a minute.
Remove and garnish with the chopped coriander leaves
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kugan ngo.....i am yet to make the idly seeyali..the ingris u have used is very different....i will remember...to..kandipa try it soon ;-)
onga beans i tried today...but i did it with sepangkizhangu...i actally boiled then cut it neelam neelamaaga then roasted it & added to the rest of the recipe....loved it...especially the roasted sesame seeds....thank u for anotherrrr nice recipe.....:-)
dev how lucky u r to get differentttttt types of greens....intha karisaalangani keerai inga kidaikarthilai...or maybe naan pora annaiki irukarthilaiyo ennammo :noteeth:
aaahaaaa......vendi vantho???:mrgreen::mrgreen:...vanthu vanthu...miga azhagaa vanthu.....:noteeth: naan seekiramey try pannitu solluthu...:mrgreen::mrgreen:
ohhhh vendi looks so green & fresh...frying it first...is that the secret ;-)
kungan...intha masala can be used for other vegies like kathirikai also ileengala?
onga thread & your postings irukeyyy...adengappa....kadavul kita varam kettu inoru extra stomach kettu irunthu irupen (varathu munadi therinji iruntha) :rotfl::rotfl:
kugan ngo....ty for giving explanation about seeyali....& also the varieties your elders used to make......athula kothamali seeyali nu pottu iruntheenga...recipe iruntha podunga athaiyum oru kai paarthitaa poguthu :noteeth:
Quote:
Originally Posted by PARAMASHIVAN
no thanks...but have u tried it?....what is the taste & texture like?.. for me..its not the spice its the vat collection that says....hmmmmm NO...:Noteeth:
K, kandippa try pannuren the sauce... vendi looks super yummy...
Suvai, I've not tried Mano's seeyali...all we make is idli upma or the masala varities of mini idlis that K has posted earlier...
Keerai...this karisilanganni grows very well in wet land... In my uncle's palce, it has grown like a green carpet around coconut trees... thappi thavari kaalai ulla vaika mudiyaadhu...appadi pudhar maadhiri valarnthu irukku... I took some from there to try...no-one here cooks this keerai...:(
hello dev...ohhh wow...medicinal value...ulla keerai...apadi puthar maathri valarnthu irukaa....adengappa...k's recipe try pannitu sollunga....does it have a bitter taste? does it cook easily? india ponaa intha keeraiya epadiyaavathu vaangi saapidanum one of the things to do list la pottukaren :noteeth:
i want to try k's seeyali....the recipe is very different from what i had searched on the net too.;-)
veyil aarambichidichaa......vadam season ah??? :noteeth:
Kugan, wow, so many recipes. I have to cook 5-6 meals a day to try them all:):) waiting to make idlies to try the seeyali recipe.
So nice to see you back in action!
Suvai, even if u get a single stick of karisilanganni, u can plant it and it'll grow like a weed...tastewise-it's not bitter but has some kaaram...I read in a mooligai book that the kaaram in the keerai can be reduced by sauteeing it in oil(which I din't do). It also has a unique smell which was a bit too strong for us...maybe I should try reducing the qty of keerai in the kootu next time... also, mash pannamal just chop panni senju paarkanum next time... The mooligai book says it's very valuable as a cure for jaundice...also good for constipation..bayangara laxativenga... so alava saapidanum... ;) good for eyes n hair growth aswell...
Veyil koluththudhu... we don't usually make vadams... maybe I can give it a try this yr...
thanks dev for all the do's & dont's about the keerai.....that is good to know that its good for jaundice & also good laxative....apo evolo per serving nu solli irukaanagala book la?
oh veyile bayangaramaa...:-( ithula current vera cut nu sollareenga....very sad
appadi serving size ellam podalai... depends on how much ur body can accept... Kootuna maybe around 3-4 tbsp saapidalaamnu ninaikiren... I ate almost double tht qty and... you guess what happened!!!...:lol:
Powe cut- 10 hrs/day... edho UPS punniyathil thappichittu irukkom... attimes, even the UPS runs out of charge...:(
Dear friends, for the past two days I am a bit down.
I came to post a birthday greeting to one of our friend.
I will answer every ones, question soon.
Including our Suvai's " tiger salt flour" puli upma:-D
Thanks Kugan
O.K friends, party time again.
We from the Kugan's Kitchen wish our dear friend Aarthii,
A Very Happy Birthday. May the Lord Bless You With All The Best In The World.
HAPPY BIRTHDAY AARTHII.
Here is your cake:
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Here is your dinner:
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Here is your present from Kugan' Kitchen:
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Hi kugan :) happy to see u back ... :D epdi irukeenga?
Wow,Thanks for your wonderful present and dinner kuganka.
Thanks a lot for the wishes.