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Thanks Madhu annaa for your nice post.
I think you did not read the recipe fully.
HERE IS WHAT I HAVE WRITTEN:
Heat a pot with the oil, add in the spices in order.
Let them splutter well, add in the coconut milk mixture.
Cook on a very low flame, do not allow the the mixture to boil.
Thick and thin milk are both added together.
Try the rasam it is a bit different and at the same time tasty.
It is nice eaten with the rice.
Thanks and take care, Kugan
Make sure your boss is watching you! :lol:
Quote:
Originally Posted by madhu
Madhu annaa, here is another rasam for you.
It is very good if you have body pains, and feel some what feverish.
It has lot of medicinal values. Its botanical name is Piper Longum.
This recipe was requested by one of our hubbers, hope she sees it.
Thanks and take care, Kugan.
KANDATHIPPILI RASAM
Ingredients:
(A)
1 tsp pepper
3 sticks of kandathippli sticks
2 tsp toor dal
1 dry red chillie
Little ghee
(B)
1 lime sized tamarind, extract about 500 ml juice
Salt to taste
Little asafoetida powder
(C)
1 tsp ghee
½ tsp mustard seeds
1 sprig curry leaves
Method:
Heat little ghee and roast all the ingredients in (A)
Let it cool and grind it into a powder.
In a pot, add the tamarind water, salt and asafoetida powder.
Let it come to a boil till the raw smell goes.
Now add in the powder and bring it to boil, till it is frothy.
Heat a small pan with the ghee, add in the mustard seeds and let it splutter.
Add in the curry leaves, stir for a moment and pour it on the rasam.
Remove and if you like garnish it with coriander leaves.
This is how the kandathippili looks:
http://farm8.staticflickr.com/7058/7...bf9471db68.jpg
Kugan the coconut milk was so easy to make, with a different taste. Thanks.
Thanks Rose, at least you are around in the forum.
:ty::ty: Take care. Kugan
Here is a simple brinjal dish for the brinjal lovers.
Enjoy. Kugan
PAN FRIED SPICY BRINJALS
Ingredients:
3 tbs oil
½ tsp mustard seeds
½ tsp funugreek seeds
1 big onion sliced
½ inch ginger cut into strips
4 dry red chillies, cut into small pices
300 grms brinjals , slit into 4 and cut into ½ inch in length
1 tomato chopped
1 tsp chillie powder
Salt to taste
1 tbs lime juice
Little coriander leaves chopped
Method:
Heat the oil in a non -stick pan.
Add in the mustard and funugreek seeds, let them crackle.
Add in the onions, ginger and the dry red chillies.
Stir fry for a minute, add in the cut brinjals.
Pan fry the brinjals well in the oil till they are ¾ cooked.
Add in the tomatoes, salt and the chillie powder.
Cook till the tomatoes are mushy and the brinja;ls are cooked well.
Off the stove , and add the lime juice to taste.
Garnish with the cut coriander leaves.
Goes well with rice or roti.
http://farm8.staticflickr.com/7265/6...c2b55f8f_z.jpg
idhenna super easy brinjal recipea iruke... senjiduren naalaike...brinajl is one of my fav veggie...:)
brinjal fry super kuganka.
Dev add me too ,i love brinjals.especially fried brinjals :)
Thanks for the recipe kuganka.
Dev,CBE-la rain-nu kelvi patten,Summerku idhama irunthatha rain :)
hello nga madhu....oru thengai ku bathilaa kadalai parrupu nu pottathuku manippaaa....raaamaaa raamaa.....epadi naalum ellaam stomach kulley pora vishayam thaaneynga....:noteeth:
asathunga mayflower avangalai coconut rasam senji....bathiram paathirathai mattum suda vaiyunga kaiya suttukaatheenga :noteeth:
kugan ngo.....love all the vadagams & vadaams....i dont think have tasted this type of vadagam that you have posted....but i have tried kuzhambu vadaam.....the one you have posted is like for thaalipu....inga summer la try panni paarkaren konjama. yr vadaams also look yumm.....
surely going to try yr kathirikaai kugan ngo....i have never tried using lemon juice to it...hmmmm pannitaa poguthu ;-)....sounds very simple too...ty ngo!
ongaluko dev ko intha recipe kidaicha podunga :noteeth:
In chetinad cooking they make a (kuzhambu or rasam not sure which one) with first wash of rice water......kelvi pattu irukeengala? not sure what it is called either........dont have to go out of yr way to find the recipe...okayngala...:-)
kandathippili rasam kelvi pattu iruken...but never tried....kasakumo rasam...:noteeth:
:mrgreen:............kugan / dev.....what is varagangkanji.....
Thanks kuganji for the kandathippili rasam recipe. :smile:
suvai, The best rasam I have ever tasted in my life is kandathippili rasam. It will not taste bitter at all. My wife's favorite too and I ask her to do frequently. Just the thought of the taste and flavor of it makes our appetite bigger and bigger.
Aarthii, nethu climate rombe nalla irundhichu after the shower... but inniku adhukellam serthu kolithidichu...;)
Suvai, it's called mandi... chk here for recipes...http://solaiachiskitchen.blogspot.in/search?q=mandi
Dev, thanks for your post.
Dev, the brinjal recipe is very simple and tasty.
You need not have kulambu for rice. This dish alone will do.
Thanks, Kugan
Aarthii, thanks for your nice post.
I know I owe you the vallaarai recipe.
Was a bit busy cooking and having guests.
O.K I will post simple vallaarai recipe first.
Poriyal and kutoo with pictures a bit later.
Thanks. Kugan
Here to you Aarthii:
Vallarai salad
vallarai leaves
pineapple
onions
green chillies
vinegar or lime juice
sugar
salt
Method :
cut every thing fine, add enough sugar,salt and lime juice.
Its very tasty eaten as a salad.
You can omit pineapple and add tomatoes if you like.
Vallarai Masiyal
Cook little toor dal, with tumeric and green chillie.
Add the chopped vallarai leaves.
Make a seasoning with little cumin, mustard seeds
and urad dal. Add salt and remove.
Vallarai chappati.
Cut the leaves fine and add to the flour
before you knead. Roll into chapattis
and cook the same way.
Vallarai Drink.
Boil the leaves with rock sugar.
Chill and drink.
Vango, vango Suvai, eppadi irrukeringga?
Rasam bittera irukaathungo, try pannunggo.
Suvai, I will use the arisi mandi for motchai, vendi puli kulambu.
Also will use for pumpkin puli kulambu.
My grandma will use for all kara kulambus.
I think the thavudu in the rice gives a special taste for the kulambus.
Thanks and take care, Kugan
Thank you V-S for your nice post and for the details of the kandathippili rasam.
If you do not mind, please post your version of the rasam.
We all will be very grateful.
Thanks, Kugan
vs nga thank u for the thumbs up for kandathipili rasam.....not sure if i can get it here....kidaichithina kandipa pannittu sollren.....kugan nga...ty for the K rasam recipe onga recipe thaan try panna poren.....ohhhh ty for saying it wont be kasapu...:noteeth: not that i dont like kasapu...just oru kelvi :noteeth:
k.....now i remember that u did mention that yr grandma used to use the arisi mandi for kuzhambus...hmmmmm try panni paarkaren next time i make puli kuzhambu......;-) motchai kuzhambu soon to be tried .......:noteeth:
dev...............superrrrrrr dev.............ty for solais link......;-) mandi is another word for washed rice water ngrathai maranthiten......:-)
Thanks a lot kuganji for your response. Sure, I will ask my wife and post and recipe either today or tomorrow. Thanks for asking our version.:smile:
k nga...naan nalla iruken....neenga epadi irukeenga???
welcome meeraaa....:-) good to c u too...:-)
itho odikitey iruken kitchen ku paathirathai uruta...romba satham podaamal velai seiyaren.....dont want to wake ppl who are sleeping in onga area or devs area....:noteeth:
You are most welcome, suvai.
Happy Sri Rama Navami to all of you! :smile:
vs nga...onga wife specialities vegetarian items iruntha maraakaal podunga naangalum sample pannarom....:noteeth:
Happy Sri Rama Navami to all too!
O.K my friends, one of my worker's birthday was yesterday.
He is such a gem of a person, very humble, honest and very hard working.
So I cooked him a special lunch, and some sweets.
For lunch, I cooked, tomato pulao, tofu rendang, oil roast potato, and a salad.
I also made rava payasam for lunch.
For tea, I made instant halwa, a cake and onion pakoda.
I also presented him with a T shirt. He shed tears when all our children wished him.
He was so happy, I too felt very happy for him.
I will post the spread soon. Thanks, Kugan
http://farm8.staticflickr.com/7248/7...4fa8a624_c.jpg
http://farm8.staticflickr.com/7178/7...98f12215_z.jpg
http://farm8.staticflickr.com/7237/7...3b70cd0b_z.jpg
Happyyy Birthdayyyyy! to your humble helper......i can only imagine his happiness k...u r A1 ;-)
ellaa items um super ah irukunga k...:-) neenga whole hearted ah pannathinaala....nichayam super taste aagavum irunthu irukum..........ellamey for sure...;-)
romba porutham ngo namma irandu perukum..:noteeth:.naanum capsicum pottu oru tomato rice thaan pannen...plus urulai roast seya purapattu...methi pottu urulai roast...rice konjam kaaram aanathinaala konjam adjustment :noteeth: with kaaram less urulai...:noteeth:
apuram Kandathipili rasam pathi pesavey oru rasamum...on the list for me ;-)
sweet ku.......... Haldirams almond halva iruku saaptitaa pochi to celebrate his bday here too ;-)
Looks yummy.... :)
I hope the tomato pulao is made without a pressure cooker!
kuganji,
Here the recipe of Kandathippilli Rasam which my wife use to make:
Ingredients:
Kandathippili - 2 sticks
Arisithippili - 3 sticks
Garlic - 6 pods.
Thoor Dal - 1 tsp.
Pepper - 1 tsp
Red Chillis - 3nos.
Coriander seeds - 1/2 tsp.
Tamarind - lemon size.
Tomato - 1 small
Sambar powder - 1/2 tsp.
asafoetida - few sprinkles
ghee - 1 tsp
For Seasoning:
curry leaves - 4-5 leaves
mustard seeds - 1/2 tsp.
cuming seeds - 1/2 tsp.
ghee - 1 tsp
Salt to taste.
Preparation:
1. Heat the pan and fry kandathippili, arisithippili in 1 tsp ghee. Then remove it and take it in another plate.
2. Fry Thoor dal, pepper, red chilli, coriander seeds and garlic pods using the same ghee above.
3. Grind all the above to thick fine paste with little water.
4. Prepare tamarind pulp (2 cups). Add tomato, salt, asafoetida and sambar powder to the tamarind pulp.
5. Let the mixture boil for 10-12 minutes in medium flame.
6. Add the ground paste (step 3) and boil for a minute.
7. Add some more water and let it come to a froth.
8. Season with mustard, cumin seeds and curry leaves in ghee.
9. Remove it from the flame and the rasam is read to be served.
It is almost same as your recipe except we add tomato, arisithippili, garlic and little sambar powder, but these are optional. Hope you all like it. :smile:
After Saturday/Sunday oil shower, with this rasam, nothing like that. :wink:
vs nga....what is arisi thipili.? therinja sollunga with pic....ty :-)
suvai,
Here it is:
http://2.bp.blogspot.com/-JCcHS9oFML...DSC00033-1.JPG
Pictures of both kandathippili and arisithippili
http://4.bp.blogspot.com/-kOCpw9CnPH...0/DSC01683.JPG
hello nga vs.....thank you for instant pictures :-)
I will look for both in indian super markets or health food stores.....ilaati adutha murai india pogumbothu vaangitu vanthida vendiyathu thaan....;-)
K, looks like ur inbox is full... pls clear some of the msgs...
kugan, so nice of u. the spread is so tempting. can u post the receipe for the cake and instant halwa.
Thanks Suvai, my helper is from India.
We have about 10 workers with us.
All stay in the top floor of our store.
One more worker is from Sri Lanka.
The rest are all Malaysians, the beauty is only this worker has become a vegetarian like us.
So he eats in our house. The rest all will have their meals out.
We are really gifted to have him as our helper.
Thanks Suvai. Take care, Kugan
Dear Crazy, thanks for your nice mail.
Even though I am from India, I hate cooking rice in a pressure cooker.
Normally these types of pulao's are cooked in rice cooker, or
I will do like "kalantha saatham.
As for this tomato pulao, I cooked the rice and strained it.
Then I did the tomato goju, and mixed the rice.
Thanks, Take care, Kugan
Thanks V-S for your nice recipe and the pictures.
Give our thanks to your Mrs. for the recipe.
I will surely try out your recipe and give the feed back.
Thanks again. Kugan
Sorry, Dev, did not notice that the box was full.
I have deleted some messages.
Thanks, Kugan
Dear Selviem, thanks for your nice pm.
I will soon post the recipes for you.
Please take care of your health.
Thanks, Kugan
Dear Selvieam , here is the halwa recipe for you.
Enjoy, thanks Kugan
INSTANT HALWA
Ingredients:
1 cup corn flour
3/4 cup sugar
4 cups of water
1 tbs chopped roasted cashew nuts
2 tbs ghee
Little cardamom powder
Little food colouring
Method:
In a bowl, mix the corn flour, water, sugar.
See that there are no lumps.
Add in the roasted cashew nuts, cardamom powder and food colouring.
Mix every thing nicely.
Now pour the mixture in a non-stick pan.
Put the pan on the stove, only then you light your stove.
Keep on stirring, on a low flame till the mixture thickens.
You can see bubbles at the sides of the cooking pan.
This halwa, will not leave the sides and roll into ball like the normal halwa.
Add in the ghee, you can add a bit more if you like.
Pour the mixture into a greased plate.
Let it cool nicely, or you can keep it in the fridge for some time.
Now you can slice it according to your wish.
Even though, this halwa cannot be equal to our origional halwa.
The taste is good for a quick halwa.
http://farm8.staticflickr.com/7237/7...3b70cd0b_z.jpg
Here is the cake recipe for you Selvieam.
You can do it in a jiffy, if you have the ingredients ready.
Thanks, Kugan.
EGGLESS CUSTARD CAKE
Ingredients:
1 ½ cups of all purpose flour
1 ¾ tsp baking powder
¼ tsp baking soda
1 ½ cup of milk
¾ cup of caster sugar
1/3 cup of custard flour
100 grms of softened butter
1 tsp vanilla essence
½ cup chopped almonds
Method:
Grease a 7 inch baking pan, line with a parchment paper.
Heat oven to 150 degrees C.
Sieve together the flour, baking powder and baking soda into a mixing bowl.
Heat the milk, in a pan, when it is hot enough, add in the sugar.
Once the sugar is dissolved, remove and allow to cool to room temperature.
Add in the custard powder and mix well.
Now add in the butter, and mix do not worry if the mixture is lumpy.
Now add the milk mixture to the flour mixture, and mix well.
Do not over beat the mixture, add in the vanilla essence, and nuts.
Just fold the mixture and pour it into the greased baking pan.
Bake for about 40 minutes or till a cake tester comes out clean.
Or till the cake is cooked. Remove and rest for 10 minutes,
Before removing the greased paper, cool on a rack till well cooled.
You can ice the cake, or just have it like that.
http://farm8.staticflickr.com/7178/7...98f12215_z.jpg