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19th March 2010, 05:37 PM
#21
Moderator
Diamond Hubber
Originally Posted by
Aarthii
Happy birthday thirumaran.
Thanks a lot Aarthi
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19th March 2010 05:37 PM
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19th March 2010, 05:38 PM
#22
Senior Member
Regular Hubber
Kugan,
Congrats on the starting of your 4th thread. All the best wishes to you.
Suja
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19th March 2010, 07:04 PM
#23
Senior Member
Senior Hubber
suja, how r u? nice to see ur message
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19th March 2010, 10:14 PM
#24
Senior Member
Diamond Hubber
Kugan k & Co
Bye all
Have a good week end
Om Namaste astu Bhagavan Vishveshvaraya Mahadevaya Triambakaya Tripurantakaya Trikalagni kalaya kalagnirudraya Neelakanthaya Mrutyunjayaya Sarveshvaraya Sadashivaya Shriman Mahadevaya Namah Om Namah Shivaye Om Om Namah Shivaye Om Om Namah Shivaye
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19th March 2010, 11:45 PM
#25
Senior Member
Veteran Hubber
I prepared sweet corn chat today and it came out well. Thanks Dev for the recipe
And those who were seen dancing, were thought to be insane, by those who could not hear the music - Friedrich Nietzsche
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20th March 2010, 01:44 AM
#26
Senior Member
Regular Hubber
Hello Selviem,
I am doing much better now. Sinus infection and reaction to the medicines had me down. Feeling better. Neenga eppadi irrukeenga? I saw a few recipes of yours, can't wait to try them out. Take care.
Suja
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20th March 2010, 03:59 AM
#27
Senior Member
Veteran Hubber
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20th March 2010, 10:31 AM
#28
Senior Member
Diamond Hubber
vege kurma (suvai)
Suvai nga, Dev's corn chat and corn soup recipes
are in Kugan's Kitchen 3 in page 100.
The pictures are in Kugan's Kitchen 4, page 1.
Try panni paarungga.
Suvai nga ungga vegetable kurma, I made for
idli in the evening. Super poongga.
Here is the recipe:
SUVAI"S VEGE KURMA:
Vegies needed:
Carot 1
Peas -1 kai alavu (enaku peas romba pidikum) lol
Beans - about 7 cut into half
Potatoes rendu kai alavu ( cut into pieces nalla perisa kooda podalaam)
tomatoes - 1 (bit) or2 (small) - cut into 4
Butter beans about 12 of them ( iruntha ilaina paravilai athaan peas podaromey Wink
neraiya kothamalli podisa narukikonga
karuvepilai - about 5 sprigs
Ginger & Garlic paste - 1 1/2 teaspoon each or more as per your wish.
sambar powder - 2 to 2 1/2 tsp ( or according to your taste for kaaram - everyone's sambar powder has different spice level).
Tamarind water - about a small lemon size or oru periya nellikai alavu (big gooseberry size) Keep in mind u r adding tomatoes too. so lessen the puli accordingly.
Coconut - grated oru kai alavu
kasa kasa - 1 Tblspoon
Fennel seeds - 1/2 to 3/4th teaspoon ( i prefer half)
Pattai - 1 1/2 inch piece
cloves - 2
turmeric - 1/4 tsp
first powder the kasakasa,fennel, cinnamon,cloves & then add it to the coconut & grind it with enough water to give u not too thick or not too watery consistency. ( Keep this aside)
cut one big onion lengthwise thinly & keep aside.(use half for frying)
Method:
In a vessel....add about all the cut vegies including the peas & butter beans,
cut tomatoes,
raw sliced onions (half),
ginger garlic paste,
sambar podi
Tamarind water
Kothamalli (especially thandu plus ilai ofcourse potta nalla vaasanaiya irukum)
karuvepilai
Enough salt
Then pour enough water to be about 1 inch higer than the vegies ( about 3 to 4 & half tea cups of water)..the water should be enough to allow the vegies to boil freely as well as cook.
Ellaam onna pottu....nalla sambar pachai vaasani pogum varai & allow it to boil. ( vegies should have boiled well by now).
Once the raw smell goes now add the ground coconut & keep stirring for about 5 to 7 mins till the gravy thickens. ( After adding the coconut...it should not over boil - I suggest one should lower the heat ).
Now in a pan add about 1 & half Tablespoon of oil.....when hot...add little black mustard seeds & jeera seeds (1tsp each maybe) then add the other half of the sliced onion fry this till the onions become limp & light brown....add karuvepilai to this....& pour it over the masala kuzhambu.
SUVAI"S VEGE KURMA:
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Chefs are just like children.
They should be seen not heard.
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20th March 2010, 12:25 PM
#29
Senior Member
Diamond Hubber
potato brinjal mix (kugan)
[tscii]
POTATO BRINJAL MIX
Ingredients:
300 grms brinjals chopped into small cubes (immerse in water)
1 potato chopped into cubes (immerse in water)
1 big tomato Chopped
1 onion chopped
1 tsp tamarind paste
¼ tsp jaggery
A pinch of tumeric
Salt to taste
Little coriander leaves chopped
2 tbs oil
½ tsp mustard seeds
Dry roast and powder:
2 tsp channa dal
1 tsp urad dal
6 dried red chillies
1 tsp coriander seeds
¼ tsp fenugreek seeds
1 tbs sesame seeds
½ tsp cumin seeds
Method:
Heat a wok, add in the oil and the mustard seeds.
When it splutters, add in the chopped onions.
Sauté well, add in the tomatoes, and tumeric powder.
Stir well, add in the potatoes and brinjals.
Add I cup of water, salt cover and cook on low flame.
Stir occasionally to see that it does not get burnt.
Sprinkle more water if the brinjal and potatoes are not cooked.
Mash up the mixture a little with back of your spoon.
Add in the tamarind paste and jaggery.
Add in the ground powder, mix everything well.
The mixture should be soggy and not too thick or watery.
Taste for salt, tamarind, and sweetness.
Remove and garnish with coriander leaves.
Goes well with roti and rice.
POTATO BRINJAL MIX
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Chefs are just like children.
They should be seen not heard.
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20th March 2010, 02:56 PM
#30
Senior Member
Senior Hubber
suja,happy to hear that u r doing better now.
Take care suja.
Thanks
Aarthii
First say to yourself what you would be;
and then do what you have to do.
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