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31st March 2012, 09:29 PM
#3901
Senior Member
Veteran Hubber
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31st March 2012 09:29 PM
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31st March 2012, 09:29 PM
#3902
Senior Member
Veteran Hubber
You are most welcome, suvai.
Happy Sri Rama Navami to all of you!
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31st March 2012, 09:30 PM
#3903
Senior Member
Veteran Hubber
vs nga...onga wife specialities vegetarian items iruntha maraakaal podunga naangalum sample pannarom....
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31st March 2012, 09:31 PM
#3904
Senior Member
Veteran Hubber
Happy Sri Rama Navami to all too!
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31st March 2012, 09:32 PM
#3905
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
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
Chefs are just like children.
They should be seen not heard.
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31st March 2012, 11:33 PM
#3906
Senior Member
Veteran Hubber
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1st April 2012, 01:55 AM
#3907
Senior Member
Diamond Hubber
Looks yummy....
I hope the tomato pulao is made without a pressure cooker!
Anbe Sivam
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1st April 2012, 06:02 AM
#3908
Senior Member
Veteran Hubber
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.
After Saturday/Sunday oil shower, with this rasam, nothing like that.
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1st April 2012, 06:06 AM
#3909
Senior Member
Veteran Hubber
vs nga....what is arisi thipili.? therinja sollunga with pic....ty
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1st April 2012, 06:21 AM
#3910
Senior Member
Veteran Hubber
suvai,
Here it is:
Pictures of both kandathippili and arisithippili
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