GREETINGS
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Recipes in this thread
http://forumhub.mayyam.com/hub/lyrsort.php?t=14472
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GREETINGS
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http://silasinthanaikal.files.wordpr...5/vanakkam.jpg
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Recipes in this thread
http://forumhub.mayyam.com/hub/lyrsort.php?t=14472
[tscii]Friends a very sweet treat for all my Kugan's Kitchen Friends. Especially to Rajraj Sir.
I had many failures before mastering this sweet :lol:
Thanks everyone. Kugan98
RASAGULA
Ingredients:
1 litre full cream milk
¼ cup or less lime juice
½ cup water
2 cups sugar
6 cups water
1 tsp all purpose flour
Little cardamom powder
Little rose essence
Method:
Make panner with the above milk.
Pour it into a container with muslin cloth.
Gently squeeze out all the whey.
Add some cold water and squeeze again
Make sure that all water is drained.
Now gently knead the panner.
Add the 1 tsp of maida, mix thoroughly.
Roll into small balls without cracks.
In a wide mouthed pot, boil the 6 cups of water
with the sugar.
When the mixture boils vigorously, carefully add the balls
one by one. See that the mixture continues to boil.
The balls will start swelling gradually, and will start to float.
Sprinkle boiling water little little, so that the mixture
does not get too concentrated.
Take out one ball and press. If it springs back and retains
Its shape, then it is cooked.
Remove from fire , add the cardamom powder, and rose essence.
Transfer to a bowl. Chill before serving.
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kugan,
congrats for starting this thread. awesome rasagulla.
suvai,
how r u? nice to see u in the thread. here vacation started kids are at home. so bit busy.
finally i tried naan from manjula's kitchen,it came out very nicely.
aarthi,
back to routine. initially it will be difficult after a month break. after that we will adjust to the situation.
feeling pity for lil pranay, coz he cannot express his feelings.
hello selvi....:-) all well here.....i am sure having kids at home for vacation means....more fun things happening in the kitchen? ;-)
I am glad that manjulas naan came out well..;-)
elaaarum naan nee nu potti pottu saapitaangala? :mrgreen: :mrgreen:
kugan nga...yr method for the rasagulla....seems simple....but i hear its one of the toughest sweet to make...picture looks perfect :clap:
dev/sudha....bajji saapiteengala? :mrgreen: :mrgreen: hope all is well....:-)
sudha...kara kara aval....deep fry nu pottu irukeenga...so wash pannitu...dry pannitu apuram deep fry pannanumaa...ila packet la irunthey direct ah deep fry pannalaama?....so oil la potta udaney eduthidanum correct ngala?
wont it soak up oil? sounds very tempting....so how much oil & fry for how long say for a cup of aval..:-) thank u
kuganka,congrats for the 5th part.
Rasugulla looks great.
Thanks for the recipe.
yes u r right selvika.Feeling very bad to do the stuffs.Quote:
Originally Posted by selvieam
But with pranay i cant avoid doing those stuffs also,Becoz i have to be very careful in each and every stuffs due to his health part
Yes selvika,each and every time hez speaking abt those vacation days only.Only he is physically here ,his memories are there only.
hello suvaiQuote:
Originally Posted by suvai
Bajji ? Ille.. not yet.
Regarding the aval, no washing or drying..its directly from packet to oil pan.
Yes. you have to take it off soon from oil. need not make it brown or read. (or black :lol: )
It does not take in much oil. If reqd you may transfer to the paper and then into container.
Sumaara...2 karandi oil will be enough for a cup of aval. Idhuve jaasthi nu nenaikaren.
This is ofcourse tempting. Try pannungo....
[tscii]Friends, since I am very happy,
another sweet for my sweet friends. Kugan98
RAS MALAI
Ingredients:
5 balls of prepared rasagullas
The Malai:
3 cups milk
½ cup sugar
1 tbs cashew nut paste
Little cardamom powder
2 tsp chopped pista
2 tsp sliced almonds
Little saffron strands
Little rose essence
Method:
Boil the milk with the sugar.
Add the cashew paste and cardamom powder.
Boil the milk on a medium flame, stirring all the time.
The milk should reduce to half. Add the essence.
Now remove the rasagullas from the syrup.
Press it gently to remove the syrup.
Add the rasagullas one by one slowly into the boiling milk,
so that the balls absorb the milk.
Let it stand in medium heat for about 3 minutes.
Remove from heat. cool and chill.
Garnish with pista, almonds, and saffron and serve.
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Good Selviem, we too make good naan in our house.
Was there any egg in your recipe?
We do not add eggs.
I will do my version and post soon.
Thanks, Kugan98
Sudhama let me try your kara kara aval.
Thanks Sudhama for the recipe.
DEAR FRIENDS, I HAVE A REQUEST.
WHEN YOU POST A RECIPE,
IN THE POST A REPLY PAGE.
YOU WILL FIND THE COLUMN FOR "SUBJECT"
PLEASE TYPE THE RECIPE NAME.
IN BRACKETS TYPE YOUR NAME.
THEN AFTER POSTING YOUR RECIPE,
THE RECIPE WILL BE IN THE INDEX PAGE,
AUTOMATICALLY.
THANKS FRIENDS, KUGAN98
Suvai nga, I had to try out few times, before
I got to make the rasagullas correctly.
Namma ellameh konjam slow thaan nga :lol:
Thanks, Kugan98
kuganka,rasamlai looks great.
Thanks for the rasamlai recipe.
Pranay's favourite sweet is rasamalai only.He likes chilled rasamalai very much.
vaNakkam Mrs K - and congrats on the 'opening' of your thread #5 :D .
inippaa kodukkereengga :)
Hoping 5th thread century seekkiramE adichudanum!
All the best kugan ka :thumbsup:
[tscii] What do you do, when you have lots of
jackfruit seeds? Boil it, make kulambu, make podimas,
or do a perattal. :lol: Thanks, Kugan98
JACKFRUIT SEEDS PERATTAL
Ingredients:
500 grms jackfruit seeds boiled with salt. (remove white hard and brown skin )
1 big onion sliced fine
1 tomato chopped
½ tsp fennel seeds
1 sprig curry leaves
Salt to taste
1 tbs oil
Grind;
6 red chillies
2 tbs grated coconut
1 tbs roasted chana dal ( pottu kadalai)
1 tsp coriander seeds
½ tsp cumin seeds
¼ tsp tumeric powder
Method:
Heat oil in a wok, add the fennel seeds, curry leaves.
Add the onions and fry till it turns brown.
Add the chopped tomato and cook till it turns mushy.
Now add the ground masala and cook till oil rises.
Add ¼ cup of water, with the boiled jackfruit seeds.
Taste for salt. Cook till the gravy thickens and coats the seeds.
Garnish with coriander leaves
Remove from stove and serve.
Jackfruit Seeds:
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The Perattal:
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Thanks Tamby.
Kugan98
Wow
Palapazhathila ivalavu Vishayum irukuka :shock:
Continue akka :clap:
adhu periya pazham aachcche ! :lol:Quote:
Originally Posted by PARAMASHIVAN
CONGRATS on the new thread K...
Few new recipe requests...
Karnataka style akki roti, bisibele bhat, set doa-saagu...
Any paruppu sadham recipe without making it in pressure cooker?
Have been looking everywhere ...and enge ponaalum pressure cookerla panna solraanga
Help please :(
Ha ha Dev, Mysore pooi ithu ellam saapittinggala?
Recipes rolling very soon.
Crazy paavam paruppu saatham kekraanga.
Konjam help pannuvom
Thanks, Kugan98
[tscii] Crazy this is a very simple paruppu saatham.
Try and see. Kugan98
PARUPPU SAATHAM
Ingredients:
½ cup rice washed and soaked for 10 minutes
¼ cup toor dal soaked and boiled well
¼ tsp turmeric powder
1 small tomato chopped
1 onion chopped
2 pips garlic smashed
3, green chillies sliced
1 sprig curry leaves
2 cloves
1 inch cinnamon stick
1 tsp cumin seeds
1 tbs oil or ghee
Little asafoetida powder
Salt to taste
2 cups or more water
Little chopped coriander leaves
Method:
Boil the dal .
See that the dal is not over cooked.
Heat a pot with tight cover.
Add the ghee, add the cinnamon, cloves and cumin seeds and asafoetida.
Let them splutter, add in the garlic, onions and curry leaves.
Sauté till the onions turn slightly brown.
Add in the green chillies and tomatoes, fry for a second.
Now add in the rice, turmeric powder salt and water.
Add in the cooked dal too. Stir well, cover the pot.
Keep the flame in sim and cook the rice.
Stir often to see that it does not get burnt.
Sprinkle water if the rice looks very dry.
The cooked rice should have the ponggal patham.
Remove and garnish with the cut coriander leaves.
Serve with a spoon of sweet smelling ghee on top.
Note: when cooked the rice saatham will look like very soft.
It will harden a bit when it becomes cold.
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Kuganka,paruppu sadam looks simple and easy.Thanks for the recipe.
will try it out soon and let u know the feedback.
Crazy, I've posted a kongunadu style arisim paruppu saadham recipe... U can make it without using a pressure cooker also(actually that is the traditional method of doing it). U'll have to part cook the dhal before adding the rice. And instead of kongu masala powder u can add sambar powder.
I guess for most recipes that call for pressure cooker can be done without the cooker too... only that it'll take more time to cook and U'll have to part cook the dhal before adding the rice.
:yes: :lol2:Quote:
Originally Posted by kugan98
I used to make bisibele bhat using readymade powder... nalla thaan varum but would like to make it from scratch...
akki roti uses a kind of keerai in it... I forgot the name of the keerai... it gives a spl flavour to the roti...& I should say it is an acquired taste...
recipe enge, dev akka?Quote:
Originally Posted by dev
Crazy, here I am reposting Dev's Recipe.
What about my recipe :cry: :cry:
This dish is fav of almost everyone from the kongu region. There are many variations to it. Today I'm posting the basic recipe. there r such fans for this dish that it's called kongu biriyani coz we ppl can eat this for all 3 meals Wink & we never complain even if it's done 2-3 times a week. This is one quick, easy,healthy,tasty dish.
Arisiyum paruppu saadham(Kongu special):
1 1/2 cup rice(ponni rice aka pulungal arisi)
1/2 cup thoor dhal
1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
10 cloves china garlic cut into 2 crosswise
Dry red chillies or green chillies or both- I use red chillies only
Seasoning:
1/4 tsp mustard seeds
1/2 tsp jeera
curry leaves
turmeric pwd
kongu spl masala powder(sambar powder might be a good substitute I guess)
Salt
1.Soak rice & dhal for 15 mins)
2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs.
3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.
4. Add in turmeric pwd & the kongu spl masala powder. mix well & imme add in the rice,dhal & enough water(abt 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.
5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.
We usually have 2 course with this rice.
First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
Second course- Arisiyum paruppu saadham with curd.
Accompaniments:
Appalam
Pickle
brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
Arthi's stuffed brinjals went well with these.
A salad made of finely chopped onions(1 big)+tomatoes(1/3 medium)+cori.leaves+salt+kongu masala pwd. Crush & mix it using ur hands.
_________________
K, no crying... unga disha beat panna mudiyuma!!!...:yes: I make a similar dish but I use split moong(yellow moong dhal) instead of thuvar dhal and mint instead of cori leaves... & I call it kitchidi rice... I think I have posted the recipe in the hub already...:think:
[tscii]Selviem, this is how we make naan in our house.
NAAN BREAD
Ingredients:
500 grms all purpose flour
30 grms dry yeast
6 tbs curds
1 tsp salt
1 tsp sugar
2 tbs melted ghee
¾ cup warm water.
Method:
Dissolve sugar in the warm water.
Add yeast, yeast should froth.
In a bowl sift in the flour, and salt.
Make a well in the centre, add in the curds,
ghee and the yeast mixture.
Knead well until it forms a dough.
Shape into a ball, add little more flour if it is sticky.
Knead until elastic.
Coat a separate bowl with oil, and roll dough into it
until fully coated with the oil.
Cover with a damp cloth and keep in a warm place.
After 2 or 3 hours, the dough should have doubled in size.
Knead the dough and divide into around 5 equal portions.
Flatten and mould into a round naan.
Preheat oven to 230 degrees C.
Bake for about 10 minutes.
Brush with ghee and serve with green chutney, gravy or dal.
You can make plain naan or even cheese naan.
Note: You can cook this naan even on our thosai kal.
But it will not puff up as it does in an oven
Naan made in the oven:
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Naan made on dosai kal:
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thanks kugan for ur naan. mine looks same like u only. i tried both in oven as well as dosai pan.
whaaahhhhhh!!!! super naan (s) ngo kugan...yrs seem easy too.....thank u for the palapazha seeds piratal....looks super o super...even though i am not a fan of jackfruit.....i will surely try this piratal...kannuku virunthu... vayathuku..kondaatam thaan... :mrgreen: :mrgreen:
naan... oven la epadi senjeenga? did u put it on a pizza plate or tray? how did u do it? becoz yr naan looks perfecto!
ahaa engalai ellaam vitutu mysore ku poneengala dev??? did u go to Chamundi Hills? did u go to the forest reservation....coorg poneengala? mysore palace paartheengala?
i too make bisibelabath....but i have never used the readymade.....does it come out well?
kugan nga/selvi/sudha/madhu/nm/...or anyone who has an authentic recipe...ellarum...onga version um podunga....vitha vitha ma try pannalaamey ;-)
Hi! everyone.
Kugan your naan looks fantastic.
I have been a slient reader so far.
Kudos to your effort, Kugan.
Keep up the good work.
welcome gulabjamun!!
share your delicious recipes too with us.
Crazy, Kugan repost panni irukaanga...Quote:
Originally Posted by crazy
Suvai nga thanks nga.
Summa trayla thaan bake panninen.
Its not that spongy in dosai kal.
Take care, Kugan98
Super naan K... I'm not a fan of naans coz of APF... can I make roti the same way?...
Welcome gulabjamun.
I hope you will enjoy your stay in this thread.
Please do not disappear after one post.
You can share your recipes with us.
Thanks, take care, Kugan98
Yes Suvai... mysore ponen... neenga ellam thaan eppozhudhum en manasila irukeengale...aprom epdi vititu poga mudiyum...(ssshhhhaabbbaaa, ennalaye thaanga mudiyallaye indha sentiment mazhaiyai)...:lol:
Din't go to chamundi hills... lil one was more interested in the zoo, garden & palace... so ange thaan ponom...:)
BBB comes out well with iyengar brand powder...but konjam kaarama irukkum... so use pannuradha irundha paarthu use pannunga... I never liked the taste of MTR BBB pwd...