Kugan's Kitchen

[kugan98]

[/tscii:41e25ea16b]Disclamier:

I will be posting dishes that we cook in our house.
We are not born with recipes.
These recipes are handed down by great grandmother,
grandmother, mother and friends and relatives.
So these recipes are not my own.
The pictures are my OWN
Feel free to ask for any recipes.
I will post if I know.
thanks. Feedbacks and acknowledgments are like
booster to us Thanks. Kugan


KUGAN'S KITCHEN PART 1

List of recipes in part 1 by Dev (http://forumhub.mayyam.com/hub/viewtopic.php?p=1763980#1763980)


Compiled by Dev

CARROT HALWA
MUTTON PICKLE
DRUMSTICK PERATTAL
GONGGURA ( PULICHAKEERAI ) MASIYAL
SWEET LEMON PICKLE
RAVA PUTTU (http://mayyam.com/hub/viewtopic.php?t=11617&start=0)
Mutton Varuval
DRUMSTICK LEAVES ADAI
RED GARLIC CHUTNEY
FRIED PENNE
CRAB PERATTAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=15)
RICE RAVA UPPUMA
PANNER DELIGHT
TOMATO THOKKU [/url]
RAVA PAYASAM
GREEN CHILLIES IN CREAMY SAUCE
SUNDAKAI PRETTAL
Perandai Thuvayal
BROCCOLI IN GRAVY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=30)
CHICKEN IN SAUCE
TOMATO CHUTNEY
KOTHU PAROTTA
TOM YAM WITH SEAFOODS
POTATO AND PANNER CURRY
VEGETABLES IN SESAME SAUCE
MANGO TOMATO DELIGHT (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=45)
RAGI IDLLI
FENUGREEK PORIYAL
ELEPHANT YAM MASIYAL
VAALAKKAI ROAST (GREEN BANANA) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=60)
TOMATO GREEN CHILLIE DELIGHT
VAZHAI POO VADAI
Pirandai Thuvayal
PESARATTU
SUNDAKAI PIRATTAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=75)
KALKANDU VADAI
PARUPPU TUVAYAL
Aapam
BITTER GOURD MASALA
PAAL KOLUKATTAI
TAALICHA KOZUKKATT (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=90)
MURTABAK
ROTI CANAI
PASALAI KEERAI POONDU MASIYAL(PALAK)
Coconut Candy
TOMATO DAL SOUP (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=105)
VADAI CURRY
MURUNGGA KEERAI SOUP
PULICHA KEERAI AND BRINJAL
TOMATO BARLEY SOUP (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=120)
CHILLIE PANNER
POTATOES IN GREEN GRAVY
GARLIC BREAD
MASALA UPMA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=135)
PUTTU ( RAGI )
how to make rice flour to get soft puttu and string hoppers (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=150)
SOTHI
PUTTU
MAKING IDIYAPPAM (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=165)
IDLI
THOSAI / Dosai
Murukku
MULLU MURUKKU (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=180)
SIPPI
Athirasam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=195)
MUNTHIRI KOTHU
PEANUT SATAY SAUCE
PROUVELANGA URUNDAI
Ribbon Pakoda (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=210)
TOFU SATAY
ELLU URUNDAI
SOYA GRANULES SATAY
MANOHARAM
GULUB JAMUNS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=225)
ACHU MURUKKU
HALWA (maida)
Glass Jelly.
Thattai (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=240)
TOFU RENDANG
COCONUT GROUNDNUT CANDY
WHEAT HALWA
CUSTARD SLICES
DIAMOND CUTS
vege., achar(Malaysian pickle/ achar)
ACHAR (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=255)
London Almond Cookies
Peanut Cookies
Pineapple Tarts.
FRUIT CAKE
DHAL CURRY FOR ROTI CANAI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=270)
COUSCOUS UPMA
Almond Cookies
NOOL KHOL KOOTU
OATS AND COCONUT COOKIE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=285)
MANGO BRINJAL MIX
RASA PODI (Rasam Powder)
HORSE GRAM SAUCE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=300)
uthapam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=315)
Kollu Sundal
Kollu RASAM
HORSE GRAM THUVAYAL
RICE FLOUR ROTI
kollu podi (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=330)
CORIANDER TOMATO CHUTNEY
kollu thuvaiyal
Fish pastries
GHEE RICE
LAMB CHOPS
Health cheese parotta
Green Chutney (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=345)
SHEPHERD”S PIE INDIAN STYLE
CARAMEL PUDDING
vallarai Tuvayal
Vallarai salad
Vallarai Masiyal
Vallarai chappati.
Vallarai Drink
PAAL PANIYARAM
Quick receipe for kara panniyaram (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=360)
Parsely leaves thogaiyal (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=375)
Kara chutney/mixed chutney
COCONUT BUN
RED BEAN PASTE
FILLINGS FOR SAMOSA
SWEET BUN (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=390)
BRINJAL PACHADI
COCONUT JELLY WITH PALM SUGAR
Mixed Vegetable kadayal
POTATO BREAD (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=405)
WHAT IS COCONUT SUGAR(Gula melaka)?
KANOM KROK ( THAI COCONUT PUDDING )
CEKODOK PISANG ( BANANA DROPS) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=420)
SWEET POTATO BALLS (KANON KAI NOAK GRATA)
GARLIC PICKLE
SPICY BITTER GOURDS.
Tiffon Sambar powder
pasiparru/toor dhal sambar for tiffon items
Sweet and Sour Prawns
BRINJAL PACHADI
ONION PAKODA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=435)
SPICY PRAWNS
Urappu Adai
Milagu Roti
Tomato kuruma (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=450)
Sorakkai(Doodhi/lauki) Vada
Breadcrumb Halwa
Sweet potato halwa
Spciy Pulao
MUSHROOM CURRY
BANANA FLOWER KOOTU
POTATO TOMATO MASALA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=465)
RED CAPSICUM CHUTNEY
Parsely salad
Three bean salad
CHICKEN RICE
Soup
Moong dal sprout salad.
BRINJAL CHUTNEY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=480)
RIDGE GOURD CHUTNEY
RIDGE GOURD SKIN TUVAYAL
DRY RED CHILLIE CHUTNEY
CABBAGE CHUTNEY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=495)
BANANA FITTERS
make bean sprouts at home
FRIED NOODLES OR MEE GORENG
COCONUT CHUTNEY(diff from usual coconut chutney recipes) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=510)Brownies
chillie paste
MOIST CHOCOLATE CAKE
chillie paste-ratio
ALMOND BROWNIES
Thai Basil Fried Rice (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=525)
THAI RED CURRY PASTE
THAI VEGETARIAN RED CURRY
SPICY FRIED RICE
THAI OLIVE FRIED RICE
SPICY STARTER CHICKEN (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=540)
CHOCOLATE CHEESE CAKE
KUIH TALAM (sweet)
CUSTARD SLICES
BLACK OLIVE FRIED RICE
DRIED FISH CURRY
CHICK PEA SALAD
VENDI MOTCHAI PULI MANDI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=555)
CAULIFLOWER 65
TAPIOCA ( CASAVA ) SLICES (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=570)
JACKFRUIT SEEDS PERATTAL
ASOKA HALWA
POTATOES WITH MOTCHAI
NOODLE SOUP WITH TOFU
VEGETABLE KURMA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=585)
Ponaanganni keerai mor kuzhambu
VEGETABLE STOCK
PANCAKE WITH STRAWBERRY JAM
TOMATO DIP for nachos (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=600)
BLUEBERRY MUFFINS
CURD RICE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=615)
MEAT MASALA
LEMONGRASS GINGER TEA
THAI GREEN CURRY PASTE
Prawn Briyani
Briyani Rice (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=630)
Traditional Pasta
Poondu Vengaya Sadam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=645)
Mutton Bone Soup
Chalna /salna
Milk and almond Burfi (Peda)
Moongdhal veg kuruma
Biriyani Masala Powder
Mutton Briyan
Kulfi (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=660)
Kulfi
kufi : (method 2) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=675)
KASI HALWA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=690)
VEGETARIAN PASTA
THAI GREEN CURRY
ROSE MILK WITH SABJA SEEDS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=705)
Pepper Rasam in 10 minutes
TOFU MASALA
CAULIFLOWER WITH PEAS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=720)
Bread thayir vadai
Carrot & Cauliflower Stir Fry
Tomato Soup (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=735)
PINEAPPLE RELISH
BOTTLE GOURD MASALA (SORAKKAI) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=750)
CARROT VADAI
MO PO TOFU
MUSHROOM PEPPER FRY
Ondeh Ondeh (Glutinous Balls)
Jeera Rice (Cumin)
INDIAN SALAD (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=765)
INJI PULI
TAU GORENG (MALAY VEG DISH)
CHANNA MASALA
MYSORE MASALA DOSA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=780)
VATHAL KULAMBU
BRINJAL PACHADI
Katharikkai puli gothsu
PINEAPPLE IN GRAVY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=795)
VEGETARIAN CHICKEN VARUVAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=810)
CHINESE STYLE FRIED RICE
Bajji Milagaai Saambar (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=825)
SOYABEAN MILK
SOYABEAN CURD
Tuna Podimas
SPICY FISH MASALA
SOYA MUTTON VARUVAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=840)
Cucumber Raitha
BRINJAL WITH TOFU (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=855)
MIXED VEGETABLE STEW
Prawns Pepper Masala
VENDI MOR KULAMBU
BROCCOLI WITH CARROTS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=870)
KOLLA URUNDAI KULAMBU
BEANS DAL USILI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=885)
PULI SAATHAM
Morekulambu
Ellu Podi
Ellu thuvayal
ADAI
Brinjal Pepper Masala
Milagu Kulambu
DARK CHOCOLATE CAKE WITH CHOC CREAM
Sichuan Chicken with Cashewnuts (Kong Po) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=900)
Mince meat kola
FISH MOLLEE
Prawns Chutney
KADAI PRAWNS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=915)
POTATO ROAST
BITTERGOURD IN COCONUT SAUCE
VEGETABLE PULAV (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=930)
MUTTON IN TOMATO SAUCE.
Ayam Masak Merah (Red Chicken)
Eggless Chocolate Cake
Egg less Banana Lemon Cake (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=945)
MANGO PACHADI
Bassaru
WAFFLES WITH PEANUT BUTTER OR HONEY
CABBAGE PATCHADI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=960)
DOUBLE CHOCOLATE CUPCAKES
PAAL PAYASAM
CUCUMBER IN COCONUT PASTE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=975)
Vazhakai and pattani Cutlet
Vazhaikai cutlet in coconut sauce.
RED KIDNEY BEANS MASALA ( Rajma) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=990)
CABBAGE PORIYAL
KOLLA URUNDAI KULAMBU
TOFU ACHAR (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1005)
POTATO RAITHA
Ghee Chicken (NEI) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1020)
substituted for egg in cakes
corn crunchy salad
Potato Thokku (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1035)
FRIED LADIES FINGERS
VANGI BAATH
cucumber side dish
Mulai keerai(amaranth leaves) mixed with moong dal
Cocunut Podi
Paruppu Podi in Less than 5 minutes (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1050)
FISH TUNA CUTLET
PRAWN AND QUAIL SAMBAL
Night Kulambu ( simple paruppu kolambu )
Meal maker Salad (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1065)
MOONG DAL PAYASAM
BITTER GOURD IN MASALA
MANATHAKKALI KEERAI SAARU (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1080)
SPICY TOMATO SOUP
picture of potato thokku
BEANS SPROUTS FITTERS
BITTERGOURD IN TOMATO SAUCE.
Stuffed Brinjal in Tomato Onion gravy
Rava Idly (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1095)
KUNUKKU
RAVA IDLI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1110)
MUSHROOM IN CREAMY SAUCE
SPINACH PORIYAL WITH LEMON JUICE
VANILLA ICE CREAM
Thengai Maangai Pattani Sundal:Selvi
SPICY BUTTER MILK (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1125)
MASHED BRINJAL POTATO CURRY
surul aapam-KUIH DADAR ( MALAYSIAN SWEET SNACK )
THENGA MANGA PATTANI SUNDAL-Kugan (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1140)
RADISH LEAVES PORIYAL
VENGAYA PULI CURRY
MASALA PODI
PULI KULAMBU (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1155)
PALAK RAITHA
MAA VILLAKKU
TOMATO RICE
CLUSTER BEANS PORIYAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1170)
MIXED VEGES IN COCONUT MILK - Yellow curry
Sardine Bread Rolls
RAVA KICHIDI
KARA CHUTNEY
SWEET RAVA PONGGAL
HONEY CHICKEN
LEMON MUTTON
POTATOES IN CREAMY MASALA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1185)
Sudha's milagootal recipe
LEMON RASAM
channa- koNdaikadalai- suNda
CUCUMBER MASALA
EGGLESS CARROT CAKE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1200)
Fresh bread soup
FISH BRIYANI
Briyani rice- Singapore/malaysia style
PINEAPPLE ACHAR
TOMATO CURRY
VEGES WITH BLACK EYED BEANS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1215)
VEGETARIAN CURRY MEE
WHOLEMEAL CARROT CAKE
SWEET BOLI
GROUNDNUTS WITH BRINJALS
MOTCHA WITH DRUMSTICKS
CAULIFLOWER SPICY MASALA
Baby Corn masala gravy (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1230)
MASALA IDLY -using leftover idli
STUFFED IDLY
Bean Paruppu Thengai Curry (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1245)
Mor Chaar- talicha mor
Rava Dosai
MADDUR VADAI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1260)
VEGETARIAN CUCUR BADAK-( A Malaysian Palagaram)
RIDGEGOURD CARROT CURRY
MOR KOZHAMBU
channa- koNdaikadalai- suNdal
UPMA KOLUKATTAI
Corn Flakes Crunchies (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1275)
VEGETARIAN PIZZA
KARAMANI IN MASALA
GREEN JACK FRUIT MASALA
NAAN -Kugan
home made naan- NOV (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1305)
Butter Naan
Mushroom babycorn masala (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1320)
Melted Chocolate Walnut Brownies (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1335)
CHAPPATHI ROLLS
RICE ROTI
Thovaram Parrupu Dal
Simple Almond cake
TOOTHLESS DELIGHT- Malaysian dessert (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1350)
TOMATOES IN CURDS
PAKORAS
MINT CHUTNEY FOR PAKORAS
VENTHAYA / VATHAL KUZHAMBU
STEAMED KOZHUKKATTAI
Ulutham pooranam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1365)
BLACK HALWA
Tips on kolukattai & pooranam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1380)
VEGETARIAN OMELETTE
GARLICLESS RASAM
Aunts Masala Morekuzhambu: By Suvai
BEAN SPROUT PORIYAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1395)
KADAMBA SADHAM
STRAWBERRY MILK SHAKE
BANANA PANCAKE
pancake recipe
Suvai's aunts biryani recipe (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1410)
PEANUT CHUTNEY
KUZHI PANIYAARAM
KARA BOONTHI
TIRUNELVELI HALWA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1425)
CHEESY STUFFED PARATHA
VENTHAYA / VATHAL KUZHAMBU
MIXED VEGETABLE SOUP (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1440)
THALICHA NOODLES -Indian style
VEGETARIAN PAD THAI NOODLES
PAD THAI SAUCE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1455)
CREAMY CHICKPEAS WITH ALMONDS
Char Kway Teow (fried flat noodles) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1470)
VEGETARIAN BUBUR LAMBUK - malaysian muslim kanji/porridge -Ramadan kanji
LADNA OR RADNA VEGETARIAN- flat rice noodles (kueh teow)
THIRATTU PAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=1485)

[kugan98]

First I will post a sweet dish


CARROT HALWA

Ingredients:

500 grms carrots peeled and grated very fine
1 cup milk
3 tbs milk powder
70 grms ghee
1 cup sugar more or less
1 tbs roasted in ghee cashew nuts
1 tbs roasted in ghee raisins
A pinch of cardamom powder.

Method:
Heat ghee in a non-stick pot. Add the grated carrots and milk.
Cook on medium heat stirring constantly
Turn down the heat and allow the carrot to cook until soft.
Mash it nicely with a potato masher.
Add in the sugar and milk powder
Stir constantly until the mixture is thick enough to come
Away from the sides in one lump.
Now add the nuts, raisins and the cardamom powder.
Stir once and turn onto a greased dish.
Serve warm or cold.


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[kugan98]

Try this pickle.

MUTTON PICKLE

Ingredients:
1 kg boneless mutton cut into small pieces
400 grms young ginger sliced finely and fried
400 grms small onions sliced finely and fried
200 grms curry leaves also fried
1 cup dry red chillie paste
Vinegar to taste
Sugar to taste
Salt to taste
Little tumeric powder
Oil

Method:
Rub salt and tumeric powder to the mutton pieces.
Fry them in oil half cooked and remove.
Pour enough oil for the chillie paste and cook
The chillie paste on a low flame, till the raw smell goes and
The oil rises up.
Now add in the fried onions, ginger, vinegar,
sugar, fried mutton and salt and stir well and
cook on a low flame till the mixture is dry. Add in the curry leaves.
Taste for salt, sugar, and vinegar and dish out.
Cool and store in a glass container.


Note: the amount of ginger and onions are needed
To mask the smell of the mutton.
Whatever it is, this is a super pickle to go with rasam
Rice or curd rice.


[html:a0eebeaebd]
http://img155.imageshack.us/img155/3830/muttonpickleri0.jpg
[/html:a0eebeaebd]

[kugan98]

[tscii]This drumstick dish will be very tasty


DRUMSTICK PERATTAL

Ingredients:
4 drumsticks cut into 2 inch pieces.
1 big onion chopped
1 big tomato chopped
¼ tsp tumeric powder
½ tsp coriander powder
1 tsp chillie powder
1 sprig curry leaves
½ tsp fennel seeds
1 tbs oil
Salt to taste

To grind:
2 tbs coconut
1 big onion
½ tsp fennel seeds.

Method:
Heat a wok and add 1 tbs of oil. Add in the fennel seeds.
Add in the curry leaves and the chopped onions.
Saute for a while, add in the tomatoes and cook on slow fire.
Now add in the cut drumsticks and give a good stir.
Add in the tumeric, coriander, chillie powders and salt.
Add water to just cover the drumsticks. Stir nicely and let
It cook. When about half done add in the ground ingredients
And cook till the liquid dries up. Remove and serve.

Note: For non vegetarians you can add about 100 grms
Shelled and deveined prawns, when you add in the ground
Ingredients.

[html:46ee0851f8]
http://img372.imageshack.us/img372/7742/drumstickperattaleq8.jpg
[/html:46ee0851f8]

[kugan98]

Deleted

[Thalafanz]

Hello Kugan sir... Nice thread :D
Reminds me of RockeyDeva's Kitchen... I think Rocky anna very busy these days... :cry:
Keep up the good work... :thumbsup:

P.S Hope to see more recipes from you. :)

Anbudan,
Yoga.N

[kugan98]

Thanks Yoga Sir, we need encouragements to continue the thread.

[kugan98]

[tscii]
GONGGURA ( PULICHAKEERAI ) MASIYAL

Ingredients:
250 grms of gonggura with the thick middle vein removed 4 green chillies slit
4 pips garlic
2 onions chopped
2 red dry chillies cut into pieces
1 tsp urad dal
1 tsp mustard seeds
A pinch of tumeric powder
Salt to taste
1 tbs oil
½ tsp fenugreek and ½ tsp raw rice roasted and powdered

Method:

Add enough water and boil the leaves with the garlic, green chillies.
When the leaves are well cooked and are soft, remove from the stove.
Do not discard the liquid.
When it has become cold use the blender
And grind it to a coarse paste.
Heat a wok , add the oil. Now add in the
mustard seeds, urad dal and the dried chillies.
Also add in the chopped onions and sauté well.
Now add in the coarse paste, tumeric powder
And salt and stir well. If the paste is very thick
You can add a little water and cook well.
Taste for salt , sprinkle the rice fenugreek powder.
Stir nicely and remove. Goes well with rice.


[html:092e5471da]
http://img361.imageshack.us/img361/9853/gongguraub4.jpg
[/html:092e5471da]

[kugan98]

[tscii] Try this sweet pickle.

SWEET LEMON PICKLE

Ingredients:
6 medium sized lemons
250 grms sugar make it into thick syrup
20 grms chillie powder
¼ tsp tumeric powder
1 tsp mustard seeds dry roasted and powdered
1 tsp fenugreek seeds dry roasted and powdered
3 tbs gingelly oil
½ tsp salt

Method:

Boil the lemons in a pot of water for about 10 minutes.
Let it cool, wipe nicely and cut them into pieces.
In a jar add the cooled syrup and the cut lemons.
Add the salt, and tumeric and keep aside for two days.
On the third day add the chillie powder, mustard powder
And the fenugreek powder and mix well.
Heat the oil, let it cool and add to the lemon pickle.
Taste for salt and sugar, both can be added if necessary.
Keep it in the sunlight for few days.
Use a dry spoon. It goes well with chappati, dosa and things.


[html:2647338e9b]
http://img214.imageshack.us/img214/1931/sweetlimepickleya2.jpg
[/html:2647338e9b]

[Anoushka]

kugan: you can ask NOV for help with the pictures!

Also for the mutton pickle, is it green chilli or red chilli paste?

[kugan98]

Thanks Anoushka, also thanks for your query.
I have ammended my post.
It is dry red chillie paste.

I will be posting dishes that we cook in our house.
We are not born with recipes.
These recipes are handed down by great grandmother,
grandmother, mother and friends and relatives.
So these recipes are not my own.
The pictures are my own.
Feel free to ask for any recipes.
I will post if I know.
thanks. Feedbacks and acknowledgments are like
booster to us. Kugan

[Thalafanz]

Kugan sir,
Just a quick question. R u a catherine student ??? Or ur profession is related to cooking??? :roll: :)

[kugan98]

[tscii]Try this rava puttu.


RAVA PUTTU

Ingredients:

2 cups rava
1 cup coconut
½ cup sugar
1 tsp salt

Method:

Roast the rava dry in a pan. Add salt and let it cool.
Mix the coconut scrapings with the sugar.
When the rava is cool, take some water and sprinkle
Over rava occationally and rub so that it becomes
Like crumbs. Every time you sprinkle about 1 tbs of water
Otherwise it would have big lumps.

When it looks like breadcrumbs, stop the process.
Now take the puttu mould and add a little coconut mixture.
Then the rava which looks like breadcrumbs. Top it again
With coconut mixture. You can make two layers.
Close the lid of the puttu jar. Cook for about 5 minutes
After you see the steam from the upper lid holes.
Remove from stove. Unmould the puttu.
Enjoy with sweet bananas.

Note: You can even mix some coconut scrapings to the
Rava which look like breadcrumbs.

[html:cfc9b19d98]
http://img110.imageshack.us/img110/389/ravaputtuwq7.jpg
[/html:cfc9b19d98]

[kugan98]

Yoga, you were the first person to acknowledge my post.
I am very grateful to you.

I am neither a catering student nor a professional.
Just an ordinary person who loves cooking.
Thanks.

[Thalafanz]

Yoga, you were the first person to acknowledge my post.
I am very grateful to you.

Appadi ellAm sollAthEngga... Infact, I'm too excited to read all ur posts (recipes). :D



I am neither a catering student nor a professional.
Just an ordinary person who loves cooking.
Thanks.

I guess its hobby. 8-)
Keep posting.... :thumbsup:

P.S Bachelors sattunu senju sAppidura mAthiri ethAvathu recipes irunthA sollungga... :)

[dev]

[tscii:f710bdc06a]KUGAN'S KITCHEN

CARROT HALWA
MUTTON PICKLE
DRUMSTICK PERATTAL
GONGGURA ( PULICHAKEERAI ) MASIYAL
SWEET LEMON PICKLE
RAVA PUTTU (http://mayyam.com/hub/viewtopic.php?t=11617&start=0)
Mutton Varuval
DRUMSTICK LEAVES ADAI
RED GARLIC CHUTNEY
FRIED PENNE
CRAB PERATTAL
RICE RAVA UPPUMA
PANNER DELIGHT
TOMATO THOKKU (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=15)
RAVA PAYASAM
GREEN CHILLIES IN CREAMY SAUCE
SUNDAKAI PRETTAL
Perandai Thuvayal
BROCCOLI IN GRAVY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=30)
CHICKEN IN SAUCE
TOMATO CHUTNEY
KOTHU PAROTTA
TOM YAM WITH SEAFOODS
POTATO AND PANNER CURRY
VEGETABLES IN SESAME SAUCE
MANGO TOMATO DELIGHT (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=45)
RAGI IDLLI
FENUGREEK PORIYAL
ELEPHANT YAM MASIYAL
VAALAKKAI ROAST (GREEN BANANA) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=60)
TOMATO GREEN CHILLIE DELIGHT
VAZHAI POO VADAI
Pirandai Thuvayal
PESARATTU
SUNDAKAI PIRATTAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=75)
KALKANDU VADAI
PARUPPU TUVAYAL
Aapam
BITTER GOURD MASALA
PAAL KOLUKATTAI
TAALICHA KOZUKKATT (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=90)
MURTABAK
ROTI CANAI
PASALAI KEERAI POONDU MASIYAL(PALAK)
Coconut Candy
TOMATO DAL SOUP (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=105)
VADAI CURRY
MURUNGGA KEERAI SOUP
PULICHA KEERAI AND BRINJAL
TOMATO BARLEY SOUP (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=120)
CHILLIE PANNER
POTATOES IN GREEN GRAVY
GARLIC BREAD
MASALA UPMA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=135)
PUTTU ( RAGI )
how to make rice flour to get soft puttu and string hoppers (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=150)
SOTHI
PUTTU
MAKING IDIYAPPAM (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=165)
IDLI
THOSAI / Dosai
Murukku
MULLU MURUKKU (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=180)
SIPPI
Athirasam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=195)
MUNTHIRI KOTHU
PEANUT SATAY SAUCE
PROUVELANGA URUNDAI
Ribbon Pakoda (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=210)
TOFU SATAY
ELLU URUNDAI
SOYA GRANULES SATAY
MANOHARAM
GULUB JAMUNS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=225)
ACHU MURUKKU
HALWA (maida)
Glass Jelly.
Thattai (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=240)
TOFU RENDANG
COCONUT GROUNDNUT CANDY
WHEAT HALWA
CUSTARD SLICES
DIAMOND CUTS
vege., achar(Malaysian pickle/ achar)
ACHAR (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=255)
London Almond Cookies
Peanut Cookies
Pineapple Tarts.
FRUIT CAKE
DHAL CURRY FOR ROTI CANAI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=270)
COUSCOUS UPMA
Almond Cookies
NOOL KHOL KOOTU
OATS AND COCONUT COOKIE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=285)
MANGO BRINJAL MIX
RASA PODI (Rasam Powder)
HORSE GRAM SAUCE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=300)
uthapam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=315)
Kollu Sundal
Kollu RASAM
HORSE GRAM THUVAYAL
RICE FLOUR ROTI
kollu podi (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=330)
CORIANDER TOMATO CHUTNEY
kollu thuvaiyal
Fish pastries
GHEE RICE
LAMB CHOPS
Health cheese parotta
Green Chutney (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=345)
SHEPHERD”S PIE INDIAN STYLE
CARAMEL PUDDING
vallarai Tuvayal
Vallarai salad
Vallarai Masiyal
Vallarai chappati.
Vallarai Drink
PAAL PANIYARAM
Quick receipe for kara panniyaram (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=360)[/tscii:f710bdc06a]
Parsely leaves thogaiyal (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=375)
Kara chutney/mixed chutney
COCONUT BUN
RED BEAN PASTE
FILLINGS FOR SAMOSA
SWEET BUN (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=390)
BRINJAL PACHADI
COCONUT JELLY WITH PALM SUGAR
Mixed Vegetable kadayal
POTATO BREAD (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=405)
WHAT IS COCONUT SUGAR(Gula melaka)?
KANOM KROK ( THAI COCONUT PUDDING )
CEKODOK PISANG ( BANANA DROPS) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=420)
SWEET POTATO BALLS (KANON KAI NOAK GRATA)
GARLIC PICKLE
SPICY BITTER GOURDS.
Tiffon Sambar powder
pasiparru/toor dhal sambar for tiffon items
Sweet and Sour Prawns
BRINJAL PACHADI
ONION PAKODA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=435)
SPICY PRAWNS
Urappu Adai
Milagu Roti
Tomato kuruma (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=450)
Sorakkai(Doodhi/lauki) Vada
Breadcrumb Halwa
Sweet potato halwa
Spciy Pulao
MUSHROOM CURRY
BANANA FLOWER KOOTU
POTATO TOMATO MASALA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=465)
RED CAPSICUM CHUTNEY
Parsely salad
Three bean salad
CHICKEN RICE
Soup
Moong dal sprout salad.
BRINJAL CHUTNEY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=480)
RIDGE GOURD CHUTNEY
RIDGE GOURD SKIN TUVAYAL
DRY RED CHILLIE CHUTNEY
CABBAGE CHUTNEY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=495)
BANANA FITTERS
make bean sprouts at home
FRIED NOODLES OR MEE GORENG
COCONUT CHUTNEY(diff from usual coconut chutney recipes) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=510)Brownies
chillie paste
MOIST CHOCOLATE CAKE
chillie paste-ratio
ALMOND BROWNIES
Thai Basil Fried Rice (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=525)
THAI RED CURRY PASTE
THAI VEGETARIAN RED CURRY
SPICY FRIED RICE
THAI OLIVE FRIED RICE
SPICY STARTER CHICKEN (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=540)
CHOCOLATE CHEESE CAKE
KUIH TALAM (sweet)
CUSTARD SLICES
BLACK OLIVE FRIED RICE
DRIED FISH CURRY
CHICK PEA SALAD
VENDI MOTCHAI PULI MANDI (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=555)
CAULIFLOWER 65
TAPIOCA ( CASAVA ) SLICES (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=570)
JACKFRUIT SEEDS PERATTAL
ASOKA HALWA
POTATOES WITH MOTCHAI
NOODLE SOUP WITH TOFU
VEGETABLE KURMA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=585)
Ponaanganni keerai mor kuzhambu
VEGETABLE STOCK
PANCAKE WITH STRAWBERRY JAM
TOMATO DIP for nachos (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=600)
BLUEBERRY MUFFINS
CURD RICE (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=615)
MEAT MASALA
LEMONGRASS GINGER TEA
THAI GREEN CURRY PASTE
Prawn Briyani
Briyani Rice (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=630)
Traditional Pasta
Poondu Vengaya Sadam (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=645)
Mutton Bone Soup
Chalna /salna
Milk and almond Burfi (Peda)
Moongdhal veg kuruma
Biriyani Masala Powder
Mutton Briyan
Kulfi (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=660)
Kulfi
kufi : (method 2) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=675)
KASI HALWA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=690)
VEGETARIAN PASTA
THAI GREEN CURRY
ROSE MILK WITH SABJA SEEDS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=705)
Pepper Rasam in 10 minutes
TOFU MASALA
CAULIFLOWER WITH PEAS (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=720)
Bread thayir vadai
Carrot & Cauliflower Stir Fry
Tomato Soup (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=735)
PINEAPPLE RELISH
BOTTLE GOURD MASALA (SORAKKAI) (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=750)
CARROT VADAI
MO PO TOFU
MUSHROOM PEPPER FRY
Ondeh Ondeh (Glutinous Balls)
Jeera Rice (Cumin)
INDIAN SALAD (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=765)
INJI PULI
TAU GORENG (MALAY VEG DISH)
CHANNA MASALA
MYSORE MASALA DOSA (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=780)
VATHAL KULAMBU
BRINJAL PACHADI
Katharikkai puli gothsu
PINEAPPLE IN GRAVY (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=795)
VEGETARIAN CHICKEN VARUVAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=810)
CHINESE STYLE FRIED RICE
Bajji Milagaai Saambar (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=825)
SOYABEAN MILK
SOYABEAN CURD
Tuna Podimas
SPICY FISH MASALA
SOYA MUTTON VARUVAL (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=840)
Cucumber Raitha
BRINJAL WITH TOFU (http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=855)

[kugan98]

[tscii]

Try this mutton varuval



Mutton Varuval:

Ingredients:

Mutton - 750 gms
Onions - 3 medium
Ginger - 1 inch piece
Garlic - 4 cloves
Cinnamon - 2 pieces
Cloves - 6 nos.
Cardamoms (green) 2
Cardamoms (black) 4
Pepper - 1 tsp.
Green chillies - 2
Kashmiri chillies - 4
Poppy seeds - 1 dsp.
Cashewnuts 8-10 nos.
Curd ¾ cup (thick)
Turmeric powder - ¼ tsp
Salt to taste
Oil or ghee

Method:
Clean and cube mutton and keep aside. Chop one onion fine. Cut the other two roughly. Chop ginger, garlic and soak poppy seeds in a little warm water for 15 mins. Blend ginger, garlic, rough-chopped onions,de-seeded kashmiri chillies, and green chillies ,pepper, turmeric, cashewnuts and soaked poppy seeds in a mixer till smooth.Heat ghee or oil. Add finely chopped onions and fry till transparent. Then add the cleaned mutton and fry overmedium fire till the meat is brown. Add whole spices and fry for a few minutes. Add the ground mixture and fry again till the mixture is dry. Add salt and the well beaten curd, along with 2 cups of water. Pressure cook for 10 minutes, or till mutton is tender. Garnish with chopped coriander leaves. Serve hot with rotis or rice.

[html:db9381f057]
http://img257.imageshack.us/img257/6767/muttonuw2.jpg
[/html:db9381f057]

[kugan98]

[tscii]
DRUMSTICK LEAVES ADAI

Ingredients:
250 grms raw rice soaked for 2 hours
100 grms tur dal soaked for ½ an hour
2 tbs urad dal soaked for ½ an hour
1 tsp cumin seeds
1 big onion chopped
10 dried chillie cut into pieces
2 sprigs curry leaves
½ cup of drum stick leaves
Salt to taste
A pinch of asafetida
Oil

Method :

Grind the rice with dals, and all the other spices
Except the drumstick leaves.
Grind the batter to a little coarse dosa consistency.
Remove the batter and add in the drumstick leaves.
Taste for salt.
Heat a dosa kal, pour a sppon of the batter and spread
To a small dosai. Pour little oil around and top of the adai.
Cook on both sides and remove.
Serve hot with a chutney or sambar.
I made garlic chutney.
Drumstick leaves are good for health, full of iron.

[html:26f5f98e0d]
http://img241.imageshack.us/img241/9356/drumstickleavesadaifg7.jpg
[/html:26f5f98e0d]

[Anoushka]

kugan: how do make garlic chutney? Do you have the recipe of red garlic chutney?

[kugan98]

[tscii]Anu, there are two methods to do the red garlic chutney.
Sorry my red chillies were not that red.


RED GARLIC CHUTNEY

Ingredients:

20 pips of garlic
12 dry red chillies or as per taste
1 tsp tamarind paste
Little jaggery
¼ tsp urad dal
1 sprig curry leaves
½ tsp mustard seeds
1 tbs and 1 tsp gingelly oil
Salt to taste

Method:
Heat the tsp of gingelly oil.
Now add in the garlic pips and roast nicely. Remove.
Now add in the red chillies and roast. Remove.
Let it cool then , grind the red chillie first.
Add a little boiled water if needed.
Then add the roasted garlic, tamarind paste, jaggery and salt.
Grind to a smooth paste.
Now heat the 1 tbs of the gingelly oil.
Add the urad dal, followed by the mustard seeds
Then the curry leaves.
Now add the chutney paste, stir for a minute and remove.
Serve with dosa or iddli.

[html:9ee71b944d]
http://img410.imageshack.us/img410/1049/img3115tx3.jpg
[/html:9ee71b944d]

[kugan98]

Another method is,

2o pips of garlic
15 dry red chillies
1 tsp tamarind paste
little jaggery
salt to taste
2 tbs of oil

Method:
soak the dry chillies for 1/2 an hour.
Squeeze the water, then grind everything except the oil.
Then in a pan fry the paste till all the moisture evaporates.
Then add in the oil, mix nicely. Remove and serve.

[kugan98]

[tscii]Quick meal for batchelors.

FRIED PENNE

Ingredients:
2 cups penne
1 onion chopped
1 tomato chopped
2 pips garlic chopped
1 green bell pepper cut into small cubes
4 tsp tomato sauce
1 tsp meat masala powder
3 tsp oil

Method:
Boil the penne with salt till cooked
Drain and rinse in cold water.
Add ½ tsp of oil to the cooked pasta
To keep them separate.
Heat 3 tsp of oil in a wok.
Add onions, garlic and sauté till the onions
Are transparent. Add in the bell pepper, tomatoes
Sauté for about 2 minutes. Add in the tomato sauce
Salt, pepper powder and the meat curry powder.
Fry for a minute, add the cooked pasta.
Mix well with the masala. The pasta is ready to serve.



[html:3bc0f4c16b]
http://img256.imageshack.us/img256/5233/friedpennezx7.jpg
[/html:3bc0f4c16b]

[sarna_blr]

:wow: :clap: nice thread :clap:

nandu fry or nandu curry eppadi seiradhunnu sollunga..pls...

thanks in Advance...

[kugan98]

[tscii]Here is the crab recipe.


CRAB PERATTAL

Medium crabs 6
Big onion 1 sliced
Grated coconut 3 tbs --stir fried
Kas-kas 1 tsp --stir fried
Aniseed 1 tsp --stir fried
Pottu kadalai 1 tsp or channa dal
Garlic paste 1 tsp
Ginger paste 1 tsp
Fish curry powder 1 tbs
Chilli powder 1 tsp ---for extra hot
Tumeric powder ¼ tsp
Tamarind juice ½ cup from a small marble sized tamarind ba#ll.
Salt to taste
Oil about 2 tbs

For tempering
One inch cinnamon stick 1
Cloves 2
Cardamoms 2
Star anise 2
Curry leaves 1 stalk

Method:
Clean the crabs, remove the shell. Break off the legs and also the claws.
Use your chopper and bash the claws once.
Pound the small legs in a pounding stone . Add ½ cup of water and squeeze out the juice.
Discard the legs.
Grind to a paste, the fried coconut, kas-kas, aniseed, and pottu kadalai.
Make a paste with fish curry powder, chilli powder,and tumeric powder.
Heat the kadai with oil. Add in the spices , when they splutter, add in the sliced onion, and let it turn limp. Add the garic and ginger paste, fry for a second..
Add in the fish curry paste mixture,and the coconut paste mixture.
Fry nicely, add in the tamarind juice, and juice from the crab legs.
Add salt to taste, and the curry leaves. Let it boil,till the gravy is a bit thick..
Add in the crabs and the bashed claws , give a good stir, so that there is masala on the crab pieces.
Dish out as soon as the crabs are cooked, and serve with steaming rice.

Note: Keep a box of tissue by the side to blow your nose while eating the crabs.

[html:0c8e8a2b24]
http://img299.imageshack.us/img299/7112/img3123wr8.jpg
[/html:0c8e8a2b24]

[kugan98]

[tscii]Try this rice uppuma for a change.

RICE RAVA UPPUMA

Ingredients:
1 cup rice rava
5 green chillies sliced
1 tsp crushed pepper corns
2 tbs fresh coconut (optional )
2 tbs green peas ( optional) I did not use
1 tbs chopped coriander leaves
2 ½ cups water
2 tbs oil or ghee
Salt to taste

For seasonings:
½ tsp mustard seeds
1 tsp urad dal 2 tsp
1 tsp cumin seeds
2 tsp bengal gram dal
1 pinch of asafotida
1 sprig curry leaves
1 tbs cashew nuts (optional )
1 dried red chillie cut into small pieces.

Method:
Heat a wok, and pour in the oil or ghee.
Add in the seasonings one by one and fry till the dals
Turn slightly brown. adAdd in the sliced chillies .
Stir for a moment, add in the water, salt and pepper corns.
You can add in the green peas now if you are using.
Bring to a boil, reduce the heat and add in the rava little by little
While stirring it slowly. Stir well so that all the spices
Have mixed well. Close with a lid and let it cook for a minute
On a very, very slow flame. Stir now and then cook till all the
Water is absorbed. Now add in the fresh coconut and stir well.
Remove from the stove and garnish with coriander leaves.
Serve with the chutney of your choice.
I have tomato thokku with the uppuma.

[html:dfbb24fff3]
http://img126.imageshack.us/img126/7178/riceravaupmakj3.jpg
[/html:dfbb24fff3]

[kugan98]

My Imageshack is giving me some problem.
I will upload the picture later. Thanks.

[kugan98]

[tscii]Now for a panner dish.

PANNER DELIGHT

Ingredients:

300 grms panner or tofu cut into rectangles and lightly fried
300 grms of button or oyster mushroom sliced
2 big onions chopped
2 tomatoes chopped
5 green chillies slit into 4 and cut across
2 tsp chillie powder
1 tsp cumin seed powder
½ tsp gram masala powder
2 tsp of ginger garlic paste
1 cup thick curds beaten well ½ cup of water
10 cashew nuts
Salt to taste
oil

To be sauted and ground:
1 cup chopped onion
1 ½ cup chopped tomatoes
10 cashew nuts

Method:
Pour 2 tbs of oil in a wok, add the cashew nuts, green chillies
Onions, ginger garlic paste and sauté till the onions are lightly
Brown. Then add in the tomatoes and stir for a minute.
Now add in the ground masala and stir for another minute.
In the mixture now add the chillie powder, cumin powder,
Gram masala powder salt and mix well.
Now add the well beaten curds and cook till the oil rises.
Add in the mushrooms and panner and cook till the mushrooms
Are cooked. Garnish with coriander leaves and serve.
This dish will look grand when served with naan or chappati
To our guests.

[html:71c2fbc6a6]
http://img299.imageshack.us/img299/6500/muchroomandpannercurryxj7.jpg
[/html:71c2fbc6a6]

[kugan98]

[tscii]Try this thokku you will love it.


TOMATO THOKKU

INGREDIENTS
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps – or to taste
Oil 250 ml – or 1 cup gingly oil
Mustard 1 teasp - for tampering

METHOD OF PREPARATION

Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.


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[NOV]

-message removed-

[NOV]

Apologies to Kugan98, who has clarified some of my doubts.

Please continue your good work, uninterrupted, henceforth.

[kugan98]

Sothanai comes for everyone.
As I have said before we are not BORN with recipes.
Its from grandmothers, mother, relatives and friends.
You cannot find two households cooking the same type
Of the simple sambar. The taste will surely vary.
Recipes are only guidelines, you add and minus to make
Your dish tastey. I always modify the recipe to suit
My family. Lastly the pictures are my very OWN.

O.K now lets celebrate with a sweet payasam

[kugan98]

[tscii]
Try this simple Payasam.

RAVA PAYASAM

Ingredients:

1 litre milk
400 ml water
100 grms rava roasted with a tsp of ghee
200 grms sugar
1 tbs cashew nuts roasted with ghee
1 tbs raisins roasted with ghee
¼ tsp cardamom powder
2 tbs ghee

Method:

In a pot add the milk and water and boil it.
When it boils, slow the fire and add the rava
Little by little, keep stirring to see that no lumps form.
When the rava is cooked add the sugar and stir.
Now if your payasam is thick you can add more milk.
Now add the cashew nuts and raisins and the cardamom powder.
Stir well and remove from the stove and serve.
Your payasam should look watery when you remove from stove.
It will become thick when it cools .

[html:18f21bae42]
http://img124.imageshack.us/img124/9927/ravapayasamok7.jpg
[/html:18f21bae42]

[kugan98]

[tscii]
Now for a tangy green chillie dish.

GREEN CHILLIES IN CREAMY SAUCE

Ingredients.
200 grms green chillies slit and seeds removed.
2 tbs coriander powder
1 tbs chillie powder
1 tbs tamarind paste
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp fenugreek seeds
¼ tsp tumeric powder
2 tbs chopped coriander leaves
4 tbs oil
1 sprig curry leaves
Salt to taste

To roast and powder:
2 tbs sesame seeds
2 tbs peanuts
1 tbs cumin seeds

To grind to a paste:
1 big tomato chopped
1 big onion chopped
½ inch piece ginger
5 pips of garlic
3 tbs grated coconut

Method:
Fry the green chillies a little in the oil. Remove.
In the same oil, add the cumin seeds, mustard seeds
Fenugreek seeds and curry leaves.
When the seeds crackle add the ground paste and cook for 2 mins.
Add the tumeric, coriander, chillie powder and also
The roasted powders. Cook over medium heat stirring.
Now add 2 cups of water and tamarind pulp and bring to a boil.
Add the fried green chillies and salt.
Simmer until the gravy thickens and the juices of the gravy gets
Absorbed by the chillies. Add the chopped coriander leaves.
If you like you can add a tsp of sugar towards the end.
Note: If you like you can cut the green chillies into 2 inch pieces.

[html:1e3cf36d13]
http://img185.imageshack.us/img185/8425/greenchillieinsauceds8.jpg
[/html:1e3cf36d13]

[kugan98]

[tscii]
This is good for health.

SUNDAKAI PRETTAL

Ingredients:
½ cup sundakai mashed and washed
1 big onion chopped
3 pips of garlic
2 tbs thick tamarind juice
1 tbs sesame seeds roasted and pounded
¼ tsp tumeric powder
Little coriander leaves
Little curry leaves
A pinch of jaggery
1 tbs oil
Salt to taste

To grind:
6 red chillies
2 tbs coconut
2 tsp coriander seeds
½ tsp cumin seeds

Method:
Heat oil in a wok, add the sundakai and onions and
Sauté well till the colour changes.
Add the tamarind juice, salt, tumeric powder and jaggery
And enough water and cook.
Add the ground ingredients and the garlic and cook
Till the gravy is dry. Add in the roasted sesame seed powder
Dish out and garnish with coriander leaves and curry leaves.
Serve with rice.

[html:ee74ec9d44]
http://img166.imageshack.us/img166/1088/sundakkaiprettalml3.jpg
[/html:ee74ec9d44]

[kugan98]

[tscii]
Perandai Thuvayal

This thuvayal has good medicinal value
Botanical name is: Cissus quardrangularis.


Perandai Thuvayal:

Ingredients:
1 cup young tender perandai
¼ cup shredded coconut
6 green chillies
2 small red onions
2 pips of garlic
2 tsp tamarind paste
2 sprigs curry leaves
Salt to taste
¼ tsp mustard seeds
¼ tsp urad dal
Oil.

Method:
Wash and cut the perandai into pieces.
In a wok add 2 tsp of oil, add the onions,
Garlic, green chillies, curry leaves, coconut,
And the tender perandai. Saute nicely.
If not well sauted , the perandai has a tendency
To itch. Let it cool. Then grind it with salt in a mixie.
Remove from the mixie. Heat a 1 tsp of oil temper with
The mustard seeds and urad dal. Pour it over the thuvayal.
Mix and serve with rice.

This is how the fresh perandai looks like:

[html:d52082a132]
http://img174.imageshack.us/img174/1253/perandaiwu1.jpg
[/html:d52082a132]

This is the Thuvayal:

[html:d52082a132]
http://img128.imageshack.us/img128/7152/perandaichutneybc0.jpg
[/html:d52082a132]

[mayaa]

Hi Kugan :)

Nice thread.. keep up the good work.
R u from malaysia ?

[kugan98]

Thank you Mayaa for the nice words.
Compliments are like boosters to us.

Yes I am in malaysia.

[Thalafanz]

Thank you Mayaa for the nice words.
Compliments are like boosters to us.

Yes I am in malaysia.

:o I didn't know u r Malaysian... 8-)

[kugan98]

Dear Mr. Yoga, I am from India, now I am in Malaysia.

[kugan98]

[tscii]
Normally I would steam the broccoli florets, add salt
Pepper powder and garlic powder and serve it.
For a change I made gravy.

BROCCOLI IN GRAVY

Ingredients:
250 grms of broccoli florets.
1 big potato cut into cubes
½ tsp ginger paste
3 pips garlic smashed
1 big onion chopped
2 tomatoes chopped
¼ tsp tumeric powder )
2 tsp chillie powder ) make into paste
2 tsp coriander powder )
¼ tsp pepper powder
1 green chillie sliced
¼ tsp cumin seeds
1 sprig curry leaves
Little coriander leaves for garnishing
3 tsp oil
Salt to taste

Method:
Heat oil in a pot, add the cumin seeds and curry leaves.
Add the onions and green chillie. Saute for a while.
Now add in the ginger, garlic, tomatoes and the potatoes.
Saute nicely, Now add in the mixed paste and stir nicely.
Add in the broccoli with a pinch of sugar. Mix nicely.
Add enough liquid to form gravy, add in salt and pepper.
When done add the garnishing and dish out.

[html:942517b7c2]
http://img128.imageshack.us/img128/2824/brocolliandpotatods5.jpg
[/html:942517b7c2]

[Thalafanz]

Dear Mr. Yoga, I am from India, now I am in Malaysia.

AthAnE pArthEn, inggulla pasanggalAvathu samayalla pinrathAvathu... :mrgreen:

[NOV]

AthAnE pArthEn, inggulla pasanggalAvathu samayalla pinrathAvathu... :mrgreen:ahem! 8-)

[mayaa]

Enna Thalafanz ippadi solliteenga ! Nov 'oda fusion cooking thread paakalaya neenga :)

[Thalafanz]

Enna Thalafanz ippadi solliteenga ! Nov 'oda fusion cooking thread paakalaya neenga :)

Ippadi oru thread-A??? Naan pArkalai. :oops:

Btw, I said "pasangga...". NOV bro antha group-la sErthukka mudiyAthu... :P

Maaya avargalE... Welcome to hub!!! :redjump:

[Wibha]

P.S Bachelors sattunu senju sAppidura mAthiri ethAvathu recipes irunthA sollungga... :)

:lol2: ennamo samachu senja maadhiri :poke:



AthAnE pArthEn, inggulla pasanggalAvathu samayalla pinrathAvathu... :mrgreen:

:rotfl: :lol2:

jokes apart...

kugan nie recipes will try the penne :)

[mayaa]

Enna Thalafanz ippadi solliteenga ! Nov 'oda fusion cooking thread paakalaya neenga :)

Ippadi oru thread-A??? Naan pArkalai. :oops:

Btw, I said "pasangga...". NOV bro antha group-la sErthukka mudiyAthu... :P

Maaya avargalE... Welcome to hub!!! :redjump:

Thanks 4 the welcome Thalafanz :D

[kugan98]

Thanks Wibha for your compliments.
I will try to do my best.

[kugan98]

[tscii]Now for a chicken dish.

CHICKEN IN SAUCE

Ingredients
1 kg chicken cut into 12 pieces.
1 tsp tumeric powder
Salt to taste
4 tomatoes cut finely
4 big onions cut finely
To grind:
1 tbs coriander seeds
8 red chillies
10 pepper corns
2 cm ginger
6 pips of garlic
1 tsp cumin seeds
To temper:
4 cloves
2 1inch cinnamon sticks

½ cup oil
½ cup tomato sauce
2 tsp vinegar
Little coriander leaves for garnish.

Method:
Apply the tumeric powder and salt to the chicken pieces. Keep aside.
Grind all the ingredients to a fine paste.
Heat oil in a wok and deep fry the chickens. Keep aside.
In another wok add about 2 tbs of oil, add the clove and the cinnamon stick. Now add the finely cut onions and fry till they become soft.
Add the ground masala and fry till you get a good aroma.
Add in the finely cut tomatoes and cook well.
Now add the fried chicken and add salt.
Cook for a about 5 minutes. Add the tomato sauce and the vinegar.
Stir for about 5 minutes, remove and garnish with the coriander leaves.


[html:f40c606bae]
http://img237.imageshack.us/img237/8297/chickenbalchaunxr8.jpg
[/html:f40c606bae]

[kugan98]

[tscii]
There are many methods to do tomato chutney.
This is one of the method which I do.


TOMATO CHUTNEY

Ingredients:
4 medium ripe red tomatoes sliced
6 dry red chillies cut into pieces.
4 pips garlic
1 medium onion sliced
1 tsp mustard seeds
2 tsp urad dal
½ tsp tamarind paste
Little hing
1 sprig curry leaves
Salt to taste
1 tbs of oil

Method:
Heat the oil in a wok. Add the mustard seeds and urad dal.
Now add the dry red chillie followed by the curry leaves.
Stir nicely, now add the onions, garlic and sauté well.
Now you add the tomatoes, tamarind paste, salt and hing.
Cook well till the raw smell goes. Remove and cool.
Now grind it in a mixie without adding any water.
Remove and serve with dosa or iddlis.


[html:1f460eb069]
http://img254.imageshack.us/img254/2650/tomatochutneythingsrn4.jpg
[/html:1f460eb069]

[kugan98]

Dear friends, I see that there is about 1648 views for Kugan's Kitchen thread. Even if 3% of the viewers posted their comments or compliments or their feedbacks, I am sure Kugan will be very happy and it will be like a tonic to continue to post more and more recipes. I would really appreciate your feed backs. Thanks Kugan.

[NOV]

Probably they will comment after trying out the recipes. :lol:

Good work Kugan; wish I was staying near you and collect food on the way home. :cry:

[kugan98]

Thanks Mr. Nov, that was a consolation.

[kugan98]

[tscii]
There are many ways to make this kothu parotta.
This is how I make.

KOTHU PAROTTA

Ingredients:

1 big onion chopped
10 grms young ginger chopped
10 grms garlic chopped
1 capsicum chopped
3 stalks of spring onion chopped
3 green chillies chopped
3 parottas cut into 1 inch long pieces
1 egg optional
½ tsp chillie powder
¼ tsp tumeric powder
3 tbs tomato sauce
2 tsp soya sauce
2 tbs oil
Salt to taste

Method:
Heat oil in a wok. Add in the onions, green chillies
Ginger, garlic capsicum and spring onion.
Sauté till they become transluscent.
Now add in the chillie powder, turmeric powder and salt.
Stir for a minute, add in the sauces mix well.
Now add in the parotta and cook for a minute.
Now add the egg into the mixture, stir and cook till
The egg dries up. Remove and serve hot.

[html:47d23d0a02]
http://img440.imageshack.us/img440/4210/kothuparottabv8.jpg
[/html:47d23d0a02]

[kugan98]

For a change have tom yam for lunch.

TOM YAM WITH SEAFOODS

Ingredients:

100 grms baby corn quarter and cut lengthwise
150 grms oyster mushrooms
3 tomatoes quartered
200 grms squid cut into rings
400 grms medium prawns.
5 cups prawn / chicken stock
Salt and sugar to taste
2 stalks lemon grass bruised
4 kaffir lime leaves tear into halves
5 fresh birds eye chillies slit
Lime juice to taste
2 tbs chopped coriander leaves
2 big onions cut into rings
2 tbs tom yam paste

Method:
Shell and devein the prawns. Leave the tail intact.
The heads and shells can be boiled to make prawn stock.
Bring to boil 5 cups of prawn / chicken stock.
Add all the ingredients except the prawns, squid, lime juice
And coriander leaves. Simmer till the corn and mushrooms
Are cooked. Add prawns and squid and cook for 3 minutes.
Stir in the lime juice to taste, making it nicely piquant.
Serve sprinkled with coriander leaves.

[html:d93e523d30]
http://img258.imageshack.us/img258/1504/tomyamnh9.png
[/html:d93e523d30]

[kugan98]

[tscii]A good combo for rotis and puris.

POTATO AND PANNER CURRY

Ingredients:
250 grms potatoes cut into 1 ½ x 1 inches and fried lightly
250 grms panner or tofu also cut like above and fried lightly
2 big onions chopped fine
250 grms tomatoes chopped
1 cup coconut milk
2 tsp of ginger and garlic paste
2 tsp chillie powder
2 green chillies sliced
1 small piece of cinnamon stick
1 brinji leaf
2 star aniseed
Salt to taste
Little lime juice to taste
oil
Little coriander leaves chopped for garnishing

Method:
Heat 2 tbs of oil in a wok.
Add in the brinji leaf, cinnamon stick, star aniseed,
Onions and green chillies.
Saute nicely than add in the ginger garlic paste.
Stir well and add in the chopped tomatoes.
Cook till the tomatoes are slightly mashed.
Add in the coconut milk, and let it boil.
Add in the fried potatoes, tofu, chillie powder and salt.
Cook for a minute, remove and add the lime juice
And garnish with the chopped coriander leaves.
Goes well with puris or chappatis.


[html:9860db7dac]
http://img258.imageshack.us/img258/7592/potatoandpannercurryfx4.jpg
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[suvai]

Keep up the good work Kugan....write some of yr paati's / mom's best recipes too...plz....ty

[kugan98]

Thank you very much Suvai.
I want to revive dishes that are slowly disappearing.

[kugan98]

[tscii] This is one recipe which my great grandmother cooks.

VEGETABLES IN SESAME SAUCE

Ingredients:
1 firm green plantain , peeled and cubed
Salt to taste
1/2 tsp tumeric powder
1 ½ tsp oil
1 ½ tbs urad dal }
½ cup fresh coconut flakes }
1 ½ tbs sesame seeds } Fry the four items till brown with the oil.
5 dried red chillies }
1 tsp tamarind paste

For seasoning and garnish:
1 tbs oil
½ tsp mustard seeds
1 dried chillie cut into pieces
¼ tsp asafetida powder
2 sprigs curry leaves
1 tbs brown sugar.

Method:
Boil the plantains with just enough water, tumeric and salt over a medium heat, till the plantains are fork tender.
Grind the four items into a fairly thick puree.
Stir the puree into the cooked plantain.
Dissolve the tamarind in a cup of water and add it to the pot.
Cook over medium heat till the mixture is fairly thick.
Now heat the oil in a wok, add all the seasoning items.
Stir for a minute and pour it over the gravy.
Mix nicely and serve.


[html:f195fffdf4]
http://img504.imageshack.us/img504/2466/ellukarihl2.jpg
[/html:f195fffdf4]

[kugan98]

[tscii]This dish goes well with ghee rice.

MANGO TOMATO DELIGHT

This recipe was given to me by my very good friend.

Ingredients
3 red juicy tomatoes slice into 4 pieces each.
½ a ripe mango cut into thick slices.
8 birds eye chillies slit into half
2 tbs yellow rasinis
5 dried prunes cut into halves
½ a cup chillie paste
1 big onion sliced
6 pips garlic sliced
½ a cup of tamarind juice
Sugar to taste
Salt to taste
3 tbs oil

Method:
Heat a wok with oil, add the onions ,garlic and sauté.
Let the onions brown a little, add in the bird eye
Chillies. Stir a while then add in the chillie paste.
Cook till the oil rises to the top, add in the sugar, salt
And the tamarind juice, cook till it boils.
Add in the prunes, rasinis, tomatoes and the mango slices.
Cook till the tomato slices and mango slices are slightly cooked.
Remove from the stove. It goes well with ghee rice.


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[NOV]

wonderful kugan! :clap: andha batu malai murugan ungalukku sagala sowbaakkiyangalai alli tharattum....

[kugan98]

Romba nandri Mr. Nov. I am very happy.
Pray Murugan keeps your family healthy also.

[kugan98]

[tscii]A healthy breakfast for you Mr. Nov.

RAGI IDLLI

Ingredients:

1 ½ cup ragi flour
½ cup rice soaked
¼ cup urad dal soaked
Salt
Oil

Method:
Grind the rice and urad after soaking for
About 3 hours. Add in the ragi flour
Salt and mix it to a thick batter.
Ferment it over night.
The next day apply little oil to your idlli plates
And pour the batter and steam like you
Would for normal idlis.
Serve hot with sambar or chutney.


[html:1778a99ba3]
http://img525.imageshack.us/img525/7816/ragiidliwj1.jpg
[/html:1778a99ba3]

[NOV]

A healthy breakfast for you Mr. Nov. :shock:
I hate anything healthy and especially ragi. :cry2: Mum makes ragi idli, thOsai, idiyappam, roti and even ragi bee hoon. :rant:

anyway, pls cut the Mr. sounds very odd. :D just as I call you kugan, without any prefixes. :D

[Anoushka]

Thanks Kugan for the red garlic chutney recipe :)

AdhaanE paarthEn, NOV-aavathu healthyaavathu :lol:

[kugan98]

Awww I am surprised. Everyone is looking for healthy recipes. Even they have proved that coconut oil is better than
other oils. So much so I make my own coconut oil for cooking.
You must be very healthy Nov, touch wood. :o

[kugan98]

Thanks Anu, try the other recipes also.

[kugan98]

[tscii] This is a very healthy dish, which my grandma introduced.

FENUGREEK PORIYAL

Ingredients:
½ cup fenugreek seeds soaked overnight.
2 red dry chillies cut into pieces
1 onion chopped
1 tbs of scrapped coconut.
Little mustard seeds
Little urad dal seeds
1 sprig curry leaves.
1 tsp oil
Salt to taste

Method:
Wash and drain out the water from the soaked fenugreek seeds.
Heat oil in a wok, add the mustard followed by the urad dal.
Now add in the chopped onion, cut red chillies and curry leaves.
Sauté the onion well, add in the squeezed fenugreek seeds.
Stir nicely, add in salt and the coconut scrapings.
Mix well and dish out. A very healthy dish for diabetics.
It would not taste very bitter.

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[Anoushka]

Kugan: I thought nalleNNai was healthy amongst Indian cooking oils and in general Olive oil is healthy. Never thought coconut oil was healthy! :)

[Thalafanz]

1. PulichakErai = Gonggura??? What language is that??? :roll:

2. Masiyal means??? :roll:

[kugan98]

Anu please go through this link if you have the time.
There was also a programe on Malaysian TV about the goodness of coconut oil.

http://www.thaifoodandtravel.com/features/cocgood.html

[kugan98]

Yoga gonggura is a telugu word for pulichai keerai.

Masiyal means mashed

[kugan98]

[tscii]O.K for a masiyal now.

ELEPHANT YAM MASIYAL

Ingredients:
¼ kg elephant yam cleaned and sliced
1 tbs tamarind paste mixed with little water
4 tbs finely chopped onions
¼ tsp tumeric powder
1 tsp chillie powder
¼ tsp mustard seeds
2 dried chillies cut into pieces
1 sprig curry leaves
¼ tsp jaggery
2 tbs oil or a bit more
Salt to taste

Method:
Add little water and boil the yam till it is well cooked.
Remove and mash well with a potato masher.
Heat a wok , add in the oil, mustard seeds,curry leaves and dry
Chillies. Then add in the onions and sauté well till
The onions are slightly brown. Now add in the mashed
Yam, tamarind juice, tumeric powder, chillie powder and salt.
Keep on stirring till all the ingredients are well mixed.
The mixture will all combine and become like a ball.
Remove and serve.

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[kugan98]

[tscii] Another old time favourite.

VAALAKKAI ROAST (GREEN BANANA)

Ingredients:

2 matured vaalakai lightly skinned and cut into thich pieces
1 tbs chillie powder
½ tsp tumeric powder
1 tbs tamarind paste
1 tsp rice flour
Salt to taste

Tempering:
1 tsp aniseed or big seeragam
1 tsp urad dal
½ tsp mustard seeds
2 sprig curry leaves
1 onion sliced
2 tbs or more oil (this dish needs little more oil)

Method:

In a deep container, add the cut valakai pieces, chillie powder
Tumeric powder, tamarind paste, rice flour and salt.
Sprinkle little water and mix all above items to the valakai pieces.
See that the spices are well coated on the valakai pieces.
Marinate for about 30 minutes.

In a non-stick pan add the oil, add all the tempering items.
Saute nicely, now add the seasoned valakai.
Reduce the flame to low and roast the valakai.
Stir gently once in a way.
The valakai should be cooked and would be crispy.
Remove and serve with steaming rice.

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[suvai]

Hi Kugan....nallaa irukeengalaa?
Never heard of Fenugrek poriyal.....will try this one & let u know....thanks for sharing!....very unique i must add!
tc
s

[suvai]

Tell me Kugan...the ragi idli recipe u have given...are the idli's soft/

[kugan98]

Thanks Suvai for the comments and wishes.
If the batter ferments well, the idlis will be soft.
You can see the idlis, they are very soft and spongy.


I have all the recipes that we make with ragi.
The thought of Nov frightens me. :lol: :lol:

[srimal]

[tscii]This dish goes well with ghee rice.

MANGO TOMATO DELIGHT

This recipe was given to me by my very good friend.

Ingredients
3 red juicy tomatoes slice into 4 pieces each.
½ a ripe mango cut into thick slices.
8 birds eye chillies slit into half
2 tbs yellow rasinis
5 dried prunes cut into halves
½ a cup chillie paste
1 big onion sliced
6 pips garlic sliced
½ a cup of tamarind juice
Sugar to taste
Salt to taste
3 tbs oil

Method:
Heat a wok with oil, add the onions ,garlic and sauté.
Let the onions brown a little, add in the bird eye
Chillies. Stir a while then add in the chillie paste.
Cook till the oil rises to the top, add in the sugar, salt
And the tamarind juice, cook till it boils.
Add in the prunes, rasinis, tomatoes and the mango slices.
Cook till the tomato slices and mango slices are slightly cooked.
Remove from the stove. It goes well with ghee rice.




http://img58.imageshack.us/img58/5193/mangotomatoacharzv5.jpg


this sounds delicious... i will try it out today... :)

[kugan98]

Welcome and thanks Srimal. Try and give us the feedback.
Try the other recipes also.

[kugan98]

[tscii]Another simple dish to go along with your chappati.

TOMATO GREEN CHILLIE DELIGHT
Ingredients:
5 ripe tomatoes cut into small pieces
10 green chillies cut into ½ inch pieces
1 big onion cut into small chunks
5 pips of garlic
½ tsp chillie powder
2 tbs tamarind paste
¼ tsp tumeric powder
1 sprig curry leaves
1 tsp mustard seeds
½ tsp asafetida
2 tbs oil
Enough salt

Method:
Add chillie powder,tumeric powder,salt and tamarind paste
To the tomatoes and squeeze with your hand, keep aside.
Heat oil in a wok add the mustard seeds and asafetida powder.
Then add in the onion, garlic, curry leaves and green chillies.
Sauté nicely and add in the tomato mixture.
Cook till oil seperates .Remove and serve with chapatti or idli


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[kugan98]

Another artical to support the goodness of coconut oil.
Copied from the net. THANKS.

I make my own coconut oil for daily cooking.

One thing I did not notice in this thread is the actual reason why coconut oil is beneficial in spite of having mainly saturated fats:
There are two types of saturated fats - the bad saturated-fats and the good saturated-fats(kinda like the bad cholesterol (LDL) and the good cholesterol (HDL))
Most of the oils you get that have saturated fats (be it plant or animal) have what are called Long Chain Fatty Acids (LCFA). These are the bad ones - they are not easy to digest and plays around the liver and the digestive system and easily ends up as the dreaded cholesterol and stored body fat in your adipose tissue.
Coconut oil is so special in that it is one of the very few saturated-fat-oils (Lauric acid) that is made up of Medium Chain Fatty Acids(MCFA) - the 'good' saturated-fats. The medium chain allows it to be easily broken down straight by the liver directly into energy. This conversion precludes the eventual creation of the end product of cholesterol as in the case of LCFAs and storage of the surplus in the form of body fat. That is why people get quick energy on consumption of coconut oil. That is why people skinny down on consumption of coconut oil (since it does not get stored as triglycerides(bodyfat) and cholesterol) [farmers in the US were actually surprised when they saw that their cattle were getting leaner on being fed coconut products instead of an expected putting on of fat].
This quick energy giver, health and immunity boosting item is also available to newborn babies in the form of -- breast milk (mother nature - hats off to you!) - breast milk is full of MCFAs.

Here is more info with other intrinsic hyperlinks [Click here].

This should be a good supporting point when next time someone looks at you and says ' Coconut oil ? Didn't you know it is full of saturated fat ?!'

[kugan98]

[tscii:d65e962c12]The link did not work, so I pasted the whole page.
Sorry if what I did is wrong.




Virgin Coconut Oil


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Coconut Oil: What is it and what could it do for me?

Research shows that coconut oil can speed up metabolism, help you lose weight and also make your skin more beautiful when applied topically

[ Why Coconut Oil Is Said To Be The Healthiest Oil On Earth ]

Coconut oil is rich in lauric acid, which is known for being antiviral and antibacterial. Studies have been done on its effectiveness in lowering the viral load of HIV/AIDS patients. Coconut oil is also being used by thyroid sufferers to increase body metabolism, and to lose weight. Virgin coconut oil is also used for making natural soaps and other health products, as it is one of the healthiest things we can put on our skin. This site aims to provide information on the health benefits of coconut products, particularly virgin coconut oil.

At one time coconut oil received bad publicity because of its high level of saturated fat. However, modern research has shown that not all saturated fats are alike and that the fatty acids in coconut oil, the medium chain triglycerides, do not raise serum cholesterol or contribute to heart disease like the long chain triglycerides found in seed oils. Also, most research done on coconut oil in the past was done on hydrogenated coconut oil, which has been altered from its original form.

Much research on the nutritional and medicinal benefits on coconut oil has surfaced in recent years. Much of that research has been done by Dr. Mary Enig. Dr. Enig has classified coconuts as a "functional food," which provides health benefits over and beyond the basic nutrients. She has specifically identified lauric acid as a key ingredient in coconut products:

"Approximately 50% of the fatty acids in coconut fat are lauric acid. Lauric acid is a medium chain fatty acid, which has the additional beneficial function of being formed into monolaurin in the human or animal body. Monolaurin is the antiviral, antibacterial, and antiprotozoal monoglyceride used by the human or animal to destroy lipid coated viruses such as HIV, herpes, cytomegalovirus, influenza, various pathogenic bacteria including listeria monocytogenes and helicobacter pylori, and protozoa such as giardia lamblia. Some studies have also shown some antimicrobial effects of the free lauric acid."

As a "functional food," coconut oil is now being recognized by the medical community as a powerful tool against immune diseases. Several studies have been undertaken on its effectiveness, and much research is currently underway on the incredible nutritional value of coconut oil.

Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra (see below for a definition of copra).

How is Virgin Coconut Oil different from other coconut oils?

Most commercial grade coconut oils are made from copra. Copra is basically the dried meat of the coconut. It can be made by smoke drying, sun drying, or kiln drying, or derivatives or a combination of these three. If standard copra is used as a starting material, the unrefined coconut oil extracted from copra is not suitable for consumption and must be purified - i.e. refined. This is because the way most copra is dried is very unsanitary. Most of the copra is dried under the sun in the open air, where it is exposed to insects and moulds. The standard end product made from copra is RBD coconut oil. RBD stands for refined, bleached, and deodorized. Both high heat and chemicals (e.g. solvent extractions) are used in this method.

RBD oil is also often hydrogenated or partially hydrogenated. Hydrogenated oils have been shown to increase serum cholesterol levels which contribute to heart disease.

One of the main differences between Virgin Coconut oil and refined coconut oils is the scent and taste. All Virgin Coconut Oils retain a distinct fragrance and taste of coconuts, whereas the copra-based refined coconut oils have no taste or fragrance at all due to the refining process.

Why do some say that coconut oil causes high cholesterol levels?

While this claim has been widely disproved in many scientific studies and journals, unfortunately this perception is still around. The tropical oils were very popular in the US food industry prior to World War II. With the war and the shortages of imported tropical oils, an effort was made to promote local oils, like soybean and corn oil. The US is the largest exporter of soybeans. Studies were done to show that coconut oil, and all saturated fats, were bad for one's health because they raised serum cholesterol levels. However, these studies were done on hydrogenated coconut oil, and all hydrogenated oils produce higher serum cholesterol levels, whether they are saturated or not. Recent research shows that it is the presence of trans fatty acids that causes health problems, as they are fatty acid chains that have been altered from their original form in nature by the oil refining process.

In addition, numerous studies now show that the high lauric acid content of coconut oil is very beneficial in attacking viruses, bacteria, and other pathogens, and that it builds the body's immune system just as human mother's milk does, which also contains lauric acid. Promising studies have been done on patients suffering from immune deficiency diseases, such as AIDS. With polyunsaturated seed oils now largely replacing coconut oil in the American and British diet, there is a huge deficiency of lauric acid that was present prior to World War II. The need for quality coconut oil, like Virgin Coconut Oil, is greater than ever!

Home



[ Why Coconut Oil Is Said To Be The Healthiest Oil On Earth ]

[ Nutritional Value of Virgin Coconut Oil ]













Note: This website is for information purposes only. The content is reproduced from previously published sources or from peer reviewed research. If you have a health concern, we recommend that, in all cases, you first refer to your GP or other qualified health professional to diagnose any health concern that you may have and for guidance as to the appropriate treatment.

[/tscii:d65e962c12]

[Nichiro]

Dear Kugan,

Good to read your recipes.
Why I feel that you are some one known to me?

Nichiro

[kugan98]

You are right uncle.
I have pmed you all the details.
love Kugan.

[kugan98]

[tscii]
VAZHAI POO VADAI

Ingredients:
1 cup chopped vazhai poo
1 cup channa dal soaked for an hour
2 medium onions finely chopped
3 green chillies finely chopped
1 tsp fennel seeds
½ tsp cumin seeds
2 tsp finely chopped ginger
8 curry leaves finely chopped
3 stalks coriander leaves finely chopped
2 cups of thin butter milk
Salt to taste
Oil for frying.

Method:
Peel the outer skin from the banana flower.
Remove the small white stem inside each flower.
Remove also the small petal like skin.
Cut the flower into small pieces.
Immediately place them in the butter milk.
Otherwise the they will become dark.

Remove 2 tsp of the soaked channa dal.
Now drain the water completely from the dal.
Grind the dal to a coarse paste.
Mix the chopped onion, green chillies, ginger
Cumin, fennel seeds, curry leaves and coriander leaves.
Squeeze out the butter milk from the chopped flowers.
Add the flowers and salt.

Mix everything to form a thich dough.
Make small balls of the mixture and flatten
To make the vadai shape with your hands.
Deep fry them in oil till golden brown.
Serve hot.


[html:be98f876e1]
http://img368.imageshack.us/img368/1691/bananavadaiam8.jpg
[/html:be98f876e1]

[Anoushka]

This is exactly like how I make vazhaipoo adai too :) yummy! & thanks for the info on coconut oil kugan!

[kugan98]

Thanks Anu.

[kugan98]

[tscii]
Perandai Thuvayal

This thuvayal has good medicinal value
Botanical name is: Cissus quardrangularis.


Perandai Thuvayal:

Ingredients:
1 cup young tender perandai
¼ cup shredded coconut
6 green chillies
2 small red onions
2 pips of garlic
2 tsp tamarind paste
2 sprigs curry leaves
Salt to taste
¼ tsp mustard seeds
¼ tsp urad dal
Oil.

Method:
Wash and cut the perandai into pieces.
In a wok add 2 tsp of oil, add the onions,
Garlic, green chillies, curry leaves, coconut,
And the tender perandai. Saute nicely.
If not well sauted , the perandai has a tendency
To itch. Let it cool. Then grind it with salt in a mixie.
Remove from the mixie. Heat a 1 tsp of oil temper with
The mustard seeds and urad dal. Pour it over the thuvayal.
Mix and serve with rice.

This is how perandai looks like.


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http://img394.imageshack.us/img394/3217/perandaird3.jpg
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[kugan98]

[tscii] For the goodness of green gram dal.

PESARATTU

Ingredients:

250 grms of green gram dal soaked for 5 hours.
3 tbs of raw rice also soaked
1 big onion
5 green chillies
¼ inch of ginger
Salt to taste

To garnish:
½ a cup of chopped onions
1 tbs of finely chopped green chillies
½ tsp of cumin seeds
Oil

Method:
Grind together the green gram dal, rice, onion,
Green chillies and ginger to a dosa batter.
Add the salt and keep aside.
In a pan add 1 tbs of oil and sauté the chopped onions,
Chopped green chillie and cumin seeds.
Remove and keep in a plate.
Heat up a dosa kal, spread the batter to a thick dosa.
Pour 1 tsp of oil all around the dosa.
Sprinkle the garnish on the top of the dosa.
Press lightly with your dosa spoon..
Cook on medium heat till the dosa is little crisp.
Serve with ginger chutney.

Note: this dosa will be soft till the next day.
Green gram dal is full of protein. Good for a change.


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[Mrs.Mano]

Dear Mr.Kugan!

Hats off to a fine and very different thread! it is a pleasure to see a traditional and old recipe like perandai thuvaiyal. I think that you are from the south side of Tamilnadu.
Keep up the good work and do not go to the usual recipes.

[kugan98]

Mrs. Mano, I am honoured by your compliments.
I am no way compared to a professional like you.
I will try my best to revive disappearing receipes.
Thanks again.

[kugan98]

[tscii]
SUNDAKAI PRETTAL

Ingredients:
½ cup sundakai mashed and washed
1 big onion chopped
3 pips of garlic
2 tbs thick tamarind juice
1 tbs sesame seeds roasted and pounded
¼ tsp tumeric powder
Little coriander leaves
Little curry leaves
A pinch of jaggery
1 tbs oil
Salt to taste

To grind:
6 red chillies
2 tbs coconut
2 tsp coriander seeds
½ tsp cumin seeds

Method:
Heat oil in a wok, add the sundakai and onions and
Sauté well till the colour changes.
Add the tamarind juice, salt, tumeric powder and jaggery
And enough water and cook.
Add the ground ingredients and the garlic and cook
Till the gravy is dry. Add in the roasted sesame seed powder
Dish out and garnish with coriander leaves and curry leaves.
Serve with rice.

[html:5556c0a2a1]
http://img60.imageshack.us/img60/2125/sundakkaiprettalhj4.jpg
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[kugan98]

KALKANDU VADAI

300 grms urad dal
1 tbs raw rice
300 grms kalkandu
Oil for frying

Method:

Wash and soak the urad dal and rice for about 30 minutes.
Powder the kalkandu and keep aside.
Now grind the urad dal and rice to a fine paste
Using very little water as possible.
Keep the ground dal in the fridge for about 20 minutes to harden.
Now add the powdered kalkandu and mix well.
The batter will become watery.
Keep the dough again in the fridge for about 30 minutes.
Now heat oil in a wok, make small vadais and deep fry
On medium heat. The vadais will become dark brown or black
If fried in very hot oil. It might be raw inside.
These vadais will puff up very well and be soft.
Fry few at a time. Drain it on tissue papers.
It keeps well for about 3 days.

Note: I used the traditional atu kal to grind the dough.


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[Madhu Sree]

Wow kugan, this is new one... will definetely try... :D

[kugan98]

Thanks Madhu, and give us the feedback.

[kugan98]

[tscii]
PARUPPU TUVAYAL

Ingredients:
¼ cup tur dal
2 small red onions
3 pips garlic
6 dry red chillies
½ tsp tamarind paste
½ tsp oil
Salt to taste
Water.

Method:
Heat the oil and fry the dal to a golden brown colour.
Remove, now fry the dry red chillies.
Let both cool well.
In mixie use little water and grind it to a smooth tuvayal,
With all the other ingredients.


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[kugan98]

[tscii]We make beautiful soft aapam without adding urad dal.

Aapam

Ingredients

2 cups raw rice
½ a tsp methi seeds
½ cup scraped coconut
½ cup cooked rice
coconut water if you have
1 tsp salt
1 tsp yeast granules
1 tbs sugar
1cup of thick coconut milk made from 1 coconut
3 cups of thin coconut milk or as needed
3 tbs sugar or more

Method:
Wash the rice and soak the rice with the methi seeds for 5 to 6 hours.
Then grind the rice with the methi seeds, boiled rice, and scrapped coconut, using coconut water if you have, or use the water in which you soaked the rice, to a thick fine paste.
Now add the salt , yeast, and sugar and mix well.
Leave it to ferment for about 7 hours.
Next morning, slowly add the thick milk, thin milk ,and the sugar.
The flour should be a bit watery and coat the ladle. Do not stir a lot.

Heat the aapa chatti,
Wipe it with a oil cloth.
When the pan is hot, take a small ladleful of the batter and pour it in the chatti. Swirl it around once in a clock wise motion.
( If you swirl it more than once , you will not get a thin frilly layer)
Cover the chatti and let it cook on a slow fire.
(If your ladle is big, the center part will not cook)
Serve it hot with sweet thick coconut milk.

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[kugan98]

[tscii]Another vege which is often cooked in our house.

BITTER GOURD MASALA

Ingredients:
300 grms bittergourd cut into small pieces.
2 big tomatoes chopped
2 big onions chopped
8 pips garlic chopped
1 tsp tamarind juice
1 tsp coriander powder
1 tsp chillie powder
½ tsp tumeric powder
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2 tbs oil
Salt to taste
Little coriander leaves
Little jaggery

Method:
Heat a wok with the oil, add in the mustard, cumin and curry leaves.
Now add in the chopped onions and garlic, sauté well.
Add in the bittergourd and cook it in a slow fire
Stirring often. When nearly cooked, add in the chopped tomatoes,
Coriander, chillie and tumeric powders, salt and tamarind juice.
Cook till oil seperates, add in the jaggery. Remove and garnish
With coriander leaves.


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[Shakthiprabha.]

hey wow...

A person like me, who is least interested in cooking, feels tempted to try ur dishes.

I shall post feedback when and if I try any.

Keep rolling ur thread.

probably ur signature has its impact after all :D

[kugan98]

Thanks Shakti, your name has all the power.
I would be glad to get feedbacks.
It will inspire us to post more.

Makkal Shakti :D

[Anoushka]

kugan, we add perungayam to parrupu thogayal :)

[kugan98]

Thanks Anu for the suggestion.
I will add the next time I make the tuvayal.

[kugan98]

[tscii]
PAAL KOLLUKATTAI
Another disappearing dish.

Ingredients:

1 cup rice flour
1 cup thick coconut milk
2 cups thin coconut milk
½ cup sugar or more if you like
2 tbs coconut
Pinch of salt
Pinch of cardamom powder
1 shredded screw pine leaf.

Method:
Mix the flour, coconut and a pinch of salt.
Use enough boiling water to make a soft dough.
Shape the dough into small balls or oblong balls.
Let the balls dry a bit.
Now bring the thin coconut milk to a slow boil.
Add the screw pine leaf.
Now slowly add the smalls balls one by one.
Keep them on low flame till they are cooked.
Now add the sugar, the thick coconut milk,
And the cardamom powder, stir slowly.
Once it boils, remove from stove.
Discard the screw pine leaf.
Serve hot or cold.

[html:41bc3ff7f0]
http://img229.imageshack.us/img229/9148/paalkollukattaist1.jpg
[/html:41bc3ff7f0]

[kugan98]

[tscii]
TAALICHA KOZUKKATTAI
Another disappearing dish

Ingredients:
1 cup rice flour either steamed or dry fried.
½ cup coconut
Salt to taste

For tempering:
2 small red onions slices
2 dry red chillies cut into pieces
1 sprig curry leaves
½ tsp mustard seeds
½ tsp urad dal
2 tsp oil

Method:
Mix the flour, coconut and salt well.
Add boiling water little by little and make
It into a dough. When cool mix nicely.
Now make the dough into obolong kozukkattati.
( some thing like sausages )

In a broad vessel boil about 6 cups of water.
When the water is boiling vigorously, slowly
Add 3, 4 kozukkattais at a time.
The water should be continuously boiling on a medium flame.
The kozukkatis will start floating, once they are cooked.
Remove them slowly with a profated spoon.
Do the same to all the kozukkattis.
When they are cool, cut them into ½ inch pieces.

Heat a wok with oil, add the mustard seeds, and urad dal.
Now add the onions, red chillies, and curry leaves.
When the onions are lightly brown, add in the cut kozukkattais.
Stir fry nicely and remove. You have to eat it with the cut chillies
For the ommph.

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[vm]

Kugan,

Nice to see traditional and disappearing recipe series. I will one by one and let you know.

Keep going.

[kugan98]

Thanks VM, responses like this inspire us to write more.
Try them, they are very simple to make. Thanks again.

[suvai]

Hi Kugan,
Aapathuku...u have said use "boiled rice" does this mean puzhungal arisi or is it vega vaitha rice? which one can u please clarify.....thank u.
regards
s

[kugan98]

Suvai, I am sorry for confusing you.
Its cooked rice. This makes the aapam spongy.
I have made changes to the recipe.
Try it you will love it.
Thanks.

[kugan98]

You can call this stuffed roti canai.

MURTABAK

First the onion pickle:
1 big red onion sliced finely
Little sugar
Little salt
Little vinegar
A little hot water
A drop of red colour

Mix well the above and keep overnight.

Murtabak filling

250 grms ground chicken or lamb
2 tsp ghee
1 onion finely chopped
1 tsp fresh ginger finely chopped
1 tbs meat curry powder
1 tsp cilantro finely chopped
1 tsp fresh mint finely chopped

Method:
In a wok add the ghee, add the ginger,onion,
And meat curry powder. Stir fry for 2 minutes.
Add in the ground meat, break up the meat so that
There is no clumps , cook till well browned.
Add the cilantro and mint, stir to mix well with meat.
Remove and let it cool completely.

To prepare the murtabak.:

Take a portion of a prepared roti canai dough.
Spread it into a paper-thin sheet.
Take a big cup, break an egg into it.
Add some chopped onions and chopped green chillies
Into the cup. Add about 2 tbs of the meat filling into the cup.
Add a pinch of salt and beat it well with a fork.
Spoon the mixture evenly on the dough.
Fold the four sides into a nice square.
Carefully and quickly lift the murtabak using both hands on to
A preheated and well greased griddle.
Cook for 2 to 3 minutes till golden brown.
Flip over the other side slowly, add a little ghee
And brown the other side also.
Remove and serve with the onion pickle and dal curry.


[html:7cd57ad50f]
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The onion pickle
[html:7cd57ad50f]
http://img524.imageshack.us/img524/1020/pickledonionsys2.jpg
[/html:7cd57ad50f]

[kugan98]

[tscii]
ROTI CANAI

3 cups all purpose flour
1 tbs cooking oil
1 tbs margarine
Salt to taste
1 to 1.5 cups of water
Extra margarine

Method:
Mix the salt with the water.
Add the liquid into the flour bit by bit and knead the flour.
Add the cooking oil and the margarine.
Knead to form a soft dough. Leave it covered for about 30 minutes.
Divide the dough into 10 portion and mould into balls.
Coat the balls with margarine so that they won’t stick to each other.
Leave to rest for about 3 hours.
Spread each ball on a smooth surface to form a very thin layer.
Bring the sides to the centre, to form a long dough.
Hold upwards and swirl it to form a disk.
Flatten it with your palm, fry on a hot plate with a bit of oil.
After it is cooked remove it to a plate. Crush the roti canai
With both your hands to loosen the layers.
Enjoy with dal.

The thinly spread dough
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The cooked roti canai
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[NOV]

some notes kugan:

1. I dont like the pickled onions served in KL restaurant and prefer the Penang variety.
We slice the red onion and some red/green chilly, add salt and vinegar (liberally) and leave it to ferment.

2. Roti Canai is nothing but parOtta from TN.

3. Add some condensed milk when making the dough.

4. After making the spiral disk, you need to rest it for at least 15 mins, before flattening it.
Also leaving the dough overnight, brings better results.

[kugan98]

Oh! I did not know that you can cook.

Thanks Nov for the tips. I normally do not add
condensed milk to the dough.
Some people also add an egg to the dough.
I will try resting the dough before flattening it.

I make the green chillie pickle for my noodles.

Good Nov, I like your contributions.
More ideas the better.
Thanks.

Homemade green chillies in vinegar.


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[NOV]

Oh! I did not know that you can cook.
:shock:
:D if you search the archives, you can find many of my contributions. :lol:

[vm]

Kugan,

I made TAALICHA KOZUKKATTAI and it turned out to be awesome.
I added 1/2tsp of hot coconut oil at the end and the taste was irresistable.

Next time i'm going to make more. Thank you very much for the wonderful recipe. I will try all your vegetarian recipes one at a time and post my fb.

[suvai]

Hi Kugan,
Thank u for clarifying the "boiled rice" part...for the appam recipe.
U dont have to apologise...:-)

Can u give a good vada kari recipe that your elders make at home?....thank u in advance.

Being a vegetarian, I tried yr vazhakai varuval & fenugreek poriyal....both superb!!!....will surely make it more often.

Thanks for sharing yr recipes.

suvai

[Madhu Sree]

Kugan, 'Paal kozhukattai' recipe sooper...
my mom will prepare it.... till now I didnt had a chance to prepare...
thx for the wonderful recipe... will try it out... :)

[kugan98]

Oh! Oh! I am overwhelmed by all the responses.
Thank you ,thank you.


Thanks Madhu Sree, do try out when you are free.

[kugan98]

Thanks Suvai, for your feed backs.
Most of our dishes in our house is also vegetrain.
Soon I will post the vadai kari recipe.
Thanks.

[kugan98]

Thanks VM, I am glad you liked the recipe.
Please do try out the other recipes.
Let me try your tip with the coconut oil.
Thanks.

[kugan98]

[tscii]
PASALAI KEERAI POONDU MASIYAL
(PALAK)
Ingredients:
1 bunch of keerai cleaned and chopped
4 pips garlic crushed
3 green chillies sliced
Salt to taste
A pinch of sugar (it retains the green in the keerai)

To Season:
1 tbs ghee or oil
4 pips garlic chopped
1 medium onion sliced
½ tsp mustard seeds
½ tsp urad dal
Lime juice to taste

Method:
In a deep pot, add the chopped keerai, crushed garlic,
Sliced green chillies, salt and sugar. Add very little water
And cook the keerai. Remove as soon as it is cooked.
Cool a bit and mash it nicely. You can use the wooden mathu
Or just one spin in the mixie.
Heat the ghee, add the mustard seeds, and urad dal seeds.
Then add in the onions and chopped garlic.
Let the garlic brown a bit, it gives out a good aroma.
Pour it on the mashed keerai and mix nicely.
Add little lime juice to your taste.
Serve with steaming rice.


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[kugan98]

Coconut Candy

Ingredients.
(A)
115 ml evaporated milk
2 tbsp condensed milk
325g granulated sugar

(B)
375g grated coconut
1 tsp vanilla essence
1 tsp butter
A few drops red food colouring

Method.
Combine ingredients(A) in a wok and cook,stirring constantly, over a very low fire until sugar dissolves completely.
Stir in grated coconut and food colouring and cook until almost dry, about 30 minutes.Add essence and butter mix well to blend.
Grease a tray lightly with butter,and fill the tray with the coconut candy .Press the candy down firmly with a clean piece of plastic wrap,then set aside to cool slightly.
Then cut into neat slices,before it dries completely and hardens.Allow to cool completely before placing in clean air-tight jars.


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[kugan98]

[tscii]
TOMATO DAL SOUP

Ingredients:
¼ cup tur dal soaked
5 big red tomatoes chopped
½ tsp cumin seeds
½ an inch ginger crushed
4 pips garlic chopped
¼ tsp tumeric powder
Salt to taste
1 ½ litres of water

1 big onion chopped fine
1 tsp chillie powder
Little pepper powder
1 bay leaf
3 cardamoms
1 inch cinnamon stick
1 tbs ghee
Little coriander leaves for garnishing

Method:
Boil the soaked dal with cumin seeds, ginger
Garlic, and tumeric powder.
Cook till the dal is well mashed.
Now add in the chopped tomatoes and cook
Again till the tomatoes are well mashed and
There is no raw smell.
Cool the cooked ingredients, then grind it in a mixie.
Drain and sieve it to remove the skin and seeds.
Add about 1 ½ litres of water to make up the soup.
( use your judgement when adding water )

Heat ghee in a pot, add in the bay leaf, cardamoms,
Cinnamon stick and sauté for a second.
Add in the finely chopped onion and fry nicely.
Now add in the tomato, dal soup and chillie powder and pepper powder.
Add salt to taste, boil well. Add the cut coriander leaves and remove.
Serve the steaming soup in a bowl as a starter.
See that you remove the cinnamon stick, cardamom and bay leaf before you serve.

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[kugan98]

[tscii]Suvai here is the vadai curry recipe you requested.

VADAI CURRY
For vadai
2 cups kadalai parupu
2 big onions chop fine

Method soak the dal for an hour. Then grind it roughly without adding any water. Add the chopped onions and salt. Shape them into small rounds and deep fry them.

For curry
Ingredients
4 big onions - slice them
2 whole garlic - skin them into pips
¼ kg tomato blanch , remove skin and blend
½ tsp tumeric powder
chopped coriander leaves
a pinch of sugar
enough oil
salt to taste

To Grind
1 onion
1" ginger
5 dried chillies
5 green chillies
½ tsp big seragam
3 cardamons
2 cloves
1 tbs pottu kadalai
4 pips garlic
1 tbs coriander powder
½ tsp seragam

Method
Heat oil in wok. Fry the onions and garlic. Then add the ground masala.,
Tumeric powder, a pinch of sugar and cook well
till oil rises.
Then add the blended tomato and enough water and let it boil. (You must
Add enough water ,for the vadai will swell in the liquid) Let it boil for sometime
Test for salt .Add the vadai, stir once,add the chopped coarinder leaves and remove from fire.
Serve with hot iddlis or thosai.

Note: Some people like to steam the vadais, but this is how we do it in our house.
You can even shape them like vadais and fry them, and later cut them into 4 pieces each.

The round fried vadais.

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The vada curry

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[kugan98]

[tscii]
Another vege which is often cooked in my house.
In form of poriyal, saaru, or soup.

MURUNGGA KEERAI SOUP.

Ingredients:
1 cup cleaned murungga keerai
1 big red tomato chopped.
4 pips garlic crushed
½ inch ginger paste
4 green chillies sliced
3 small red onions sliced
¼ tsp tumeric powder
¼ tsp pepper powder
½ tsp mustard seeds
¼ tsp fenugreek seeds
¼ tsp cumin seeds
1 tbs ghee
1 tsp lime juice
Salt to taste
Little jaggery
1 litre water

Method:
Heat a deep pot with the ghee. Add in the mustard seeds
Fenugreek seeds, cumin seeds. When they splutter add in
The garlic, ginger and onions. Sauté nicely. Add in the green
Chillies and the tomatoes. Let the tomatoes mash nicely.
Now add in murungga keerai and give a good stir.
Add in the water, also the tumeric powder, pepper powder
Salt to taste and little jaggery.
Let it boil nicely. Remove from stove. Add in the lime juice.
Serve it piping hot with a tsp of butter.

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[Thalafanz]

Hello Kugan sir, long time no see... :D

Yeah, vege dish mattum post pannungga as I'm on vege... :)

[kugan98]

Thanks Thalafanz, you made my day.
I was upset as there were no comments or encouragement
from the hubbers. Thanks for dropping by.

I will post another healthy soup for you.
Thanks. Appa appa etti paarungo.

[Thalafanz]

Thanks Thalafanz, you made my day.
I was upset as there were no comments or encouragement
from the hubbers. Thanks for dropping by.

I will post another healthy soup for you.
Thanks. Appa appa etti paarungo.

Well, I drop by everytime there is a new recipe. Its just that I don't post/reply sometimes. :oops: It could be others doing the same thing, u know. :)
So, don't be discouraged by hubbers response. U r doing a great job. :thumbsup: Keep it up!!! 8-)

[Thalafanz]

Oru chinna vEndukOl. Is it possible for u to write those ingredients in Thamizh beside the English (i.e chillies - milagai).
I got to admit that I'm not good or I can't recognise most of veges/ingredients in English.
For example, I have never heard of 'cumin seeds' before. :roll:
Call me dumb or anything but I'm just trying to be honest here. :)

[kugan98]

Any thing for you Thalafanz.
I will write in future.
Thanks.

[kugan98]

[tscii]
When I had this dish in my friend’s house, I was
Surprised by the combination of these two veges.
Anyway it tasted good.

PULICHA KEERAI AND BRINJAL

Ingredients:
300 grms of cleaned pulicha keerai or gongurra
150 grms of brinjal (kathirikai)
5 garlic pips (poondu)
2 green chillies sliced (pachai milagai)
3 birds eye chillies. ( usi milagai)
Salt

½ tsp mustard seeds (kadugu)
1 tsp urad dal (ulunthu )
3 small red onions sliced ( chinna vengayam )
2 dry red chillies cut into pieces ( kaintha milagai )
1 tbs oil

Method:
Chop the keerai, add the keerai brinjal, garlic,
Green chillies, birds eye chillies and salt,
In a pot, add little water and boil till the keerai
And the brinjas are cooked nicely.
Cool the mixture and grind it coarsely in a mixie.
Heat a wok , add the oil when it is hot add the mustard
Seeds, urad dal, the small onions and the cut red chillies.
Sauté nicely add in the ground keerai, add enough salt.
Let the mixture boil once, remove and serve with
Steaming rice.

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[kugan98]

[tscii]A healthy soup.


TOMATO BARLEY SOUP

Ingredients:
½ cup masoor dal soaked (mysore paruppu)
½ cup barley soaked for 2 hours
1 tomato chopped
½ cup carrot diced
1 onion chopped
2 tbs of chopped coriander leaves ( malli elai )
2 spring onions with leaves chopped ( vengaya thal )
10 pips of garlic chopped ( poondu)
2 tsp oil
¼ cup milk (optional)
Little ground pepper (milagu powder)
Salt to taste

Method:
Boil the masoor dal and barley with 6 cups of water till cooked.
Heat oil in a pot, add the onions and garlic and sauté until
The onions are lightly brown.
Add the carrots and cooked dal and barley.
Add more water if needed.
Let it boil well, now add the tomatoes spring onions
Coriander leaves, pepper and salt, bring to a boil.
Remove add milk and serve hot.


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[suvai]

Hi Kugan!!!
Thank you so very much for the vadai curry recipe. I had sent you a pm thanking you too!
Will try it out this saturday as some ppl are coming over....:-)
Keep up the good work.
Ya...like thalafanz said....dont get discouraged if ppl dont leave u a comment......they must be trying out the recipes for sure...;-)
tc
s

[Thalafanz]

Suvai avargalE, pls do snap a photo of the recipe u tried & upload here... :D

[kugan98]

Thank you very much Suvai.
I did receive your pm. I was very happy.
I do put in little work, cooking then taking picture
and posting. I do not cut and paste.

Suvai, some people like to steam the vadai and add
it to the curry. I like it fried. The taste is different.

Thanks again Suvai for the input.

[suvai]

Kugan.......all said & done vadai na...deep friend thaan nalla irukum....;-).

Thalafanz....athaan avolo super ah kugan pottu irukaarey photo...naan vera pannanumgala?
Vanthu saapidaravanga justice panna...will surely tell u....their comments.... sareengalaa ;-)...saree neenga samaipeengalaa?

thalafanz na actor ajithoda fanz ah? apo oru kelvi..why do they call him "thala"? just out of curiosity.

kugan....can u plz post urulai kizhangu in green gravy...like andra people make? or do u know any andra tiffin variety......plz dont go out of yr way.....thanks for yr efforts.....:-)s

[kugan98]

Dear Suvai, my aunt taught me two types of potatoes in green gravy. One with coriander leaves, and another with spinach leaves.
Tomorrow I am cooking potatoes in green gravy with coriander leaves. I will post the recipe with the picture. Thanks.

[Raghu]

Kugan

Can u pls tell how to make 'Chillie paneer'. i love it like anything

[suvai]

kandipaa podunga recipe kugan avargaley!

[Thattai]

Hi kugan,

Recently came across your thread and saw some interesting recipes here. Tried the murungai keerai soup as was looking to do something different with the same.

It was quite easy to prepare. The taste was also good, though a little basic. I would have aprreciated a bit more complexity in the taste. But my husband and daughter liked it very much.

Looking forward to trying more recipes from your thread in the future.

[kugan98]

Friends, I just came back from Amma's ashramam in Kollam.
Please give me some days to recover.
I will fullfill everyones wishes.
Thanks. Kugan

[kugan98]

[tscii]Sorry for the delay. This is how I cook chillie panner.


CHILLIE PANNER

Ingredients:
500 grms panner cut into cubes
3 tbs corn flour
5 tbs all purpose flour
1 tsp garlic paste
1 tsp ginger paste
1 tsp salt
Little water
oil

For Sauce:
1 big onion cut into cubes
1 tbs chopped garlic
1 tbs ginger paste
3 green chillies chopped
½ red capsicum cut into strips
½ yellow capsicum cut into strips
3 tsp soya sauce
2 tbs chillie sauce
2 tbs tomato sauce
½ tsp pepper powder
2 tbs oil
A pinch of aji-no- motto (optional)
Salt to taste
1 tsp cornflour dissolved in 3 tbs of water
Little spring onion chopped for garnishing
Little lime juice.

Method:
Make a thick paste with both the flours and pastes.
Coat the panner cubes with the paste and deep fry in
Hot oil till golden. Keep aside.

In a non stick pan heat the oil and sauté the onions, green chillies
Ginger and garlic till fragrant. Add in the capsicum pieces, salt
And pepper. Now add the panner pieces and all the sauces.
Add a splash of water and allow the panner pieces to soak in
All the flavours. Now add the corn flour mixture and stir till
The sauce thickens. Cook for about 2-3 minutes. Add the lime juice.
Garnish with the chopped spring onion. serve
[/tscii

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[kugan98]

[tscii:86fce6648d]Here is the recipe.

POTATOES IN GREEN GRAVY

Ingredients:

8 baby potatoes peeled and lightly fried
8 strands of coriander leaves
1 tsp garlic paste
1 tsp ginger paste
6 green chillies
½ cup chopped onions

1 tsp cumin seeds (seeragam)
A pinch tumeric powder
½ tsp coriander powder (malli powder)
½ tsp cumin powder
½ tsp gram masala powder
Oil
Salt to taste
Little green colour

Method:
Grind the coriander leaves, green chillies, onions,
Ginger and garlic pastes to a smooth paste.
Heat oil in a wok, add in the cumin seeds, add the
Ground paste and sauté nicely. Now add the tumeric
Powder, cumin powder, ½ a cup of water and allow
The gravy to boil. Now add salt, gram masala powder
The fried potatoes and a drop of the colour.
Cook for about 5 minutes and remove and serve.

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Sorry I accidently spilled more green than needed
[/tscii:86fce6648d]

[kugan98]

[tscii:cbedebe09c]Sudha, send me a pm requesting for a garlic bread recipe.
Here is the recipe Sudha. Please do write in the forum.
Let us know how it turned out. Thanks.

GARLIC BREAD
Ingredients:
1 baguette or 1 loaf bread
½ cup soft butter
6 pips of garlic smashed and minced finely
2 tbs chopped parsley
Pepper powder and salt to taste

Method:

Per heat oven to 175 C

In a bowl add in the butter, garlic, parsley, salt
And pepper to taste and mix well.

Cut the baguette across diagonally into 2-3 cm slices.
Do not cut completely through the bread.
Add a spoonful of the garlic butter mixture, between
The slices and smooth it down. Finally spread any remaining
Butter over the top of the baguette.

Take a large piece of aluminium foil. Place the bread in the
Centre of the foil and wrap it up making sure that you
Seal the ends well.

Place the baguette in the centre of the oven and cook for 10
Minutes. Turn it over and cook for a further 10 minutes
And remove it from the oven.
Unwrap the baguette, cut through into slices and serve.
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[sudha india]

Thanks Kugan.

Few questions. Please dont mind if it is silly.

What is Parsley ?

Can we use a normal sandwich bread or any special bread to be used ?

I dont have an oven. Any alternative ?

[kugan98]

Dear Sudha, parsley is a bright green biennial herb.
It is very common in Middle Eastern, European and
American cooking.
Parsley is used for its leaf, just the same way
as coriander leaves are used.

You can try using coriander leaves instead of parsley.
You can use our ordinary loaf of bread.
If you do not have an oven, make a sandwich of two slices.
Wrap it in aluminium foil. Heat a dosa kal.
Toast on both sides.
This is only my suggestions.
Thanks.

A picture of parsley leaves.


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[Raghu]

thalafanz na actor ajithoda fanz ah? apo oru kelvi..why do they call him "thala"? just out of curiosity.



enNa avaruku vaal illa thala mattum than irukku :lol2:

Just kidding Thalafanz :)


Kugan Sir


Many thanks 4 ur reciepe :P

[Raghu]

thalafanz na actor ajithoda fanz ah? apo oru kelvi..why do they call him "thala"? just out of curiosity.



enNa avaruku vaal illa thala mattum than irukku :lol2:

Just kidding Thalafanz :)


Kugan Sir


Many thanks 4 ur recipe :P

[kugan98]

The kugan's kitchen seems to be vey quiet.
O.K i will post a recipe to day.

This recipe is for Thalafanz with the ingredients written in Tamil .

If you all are fed up of eating simple upma try this.

[kugan98]

[tscii]
MASALA UPMA

Ingredients:
2 cups sooji (rava, semolina) roasted in 1 tbs ghee
1 cup mixed vegetables (carrots, peas, green beans cauliflower)
2 big onions chopped
4 green chillies chopped
1 big tomato chopped into cubes
1 tbs fresh coconut ground into a paste
1 tsp ginger , garlic paste
1 tsp chillie powder
½ tsp tumeric powder
½ tsp gram masala powder
2 tbs curds ( yogurt, tayir)
2 tbs chopped coriander leaves (malli ellai )
2 tbs chopped mint leaves ( puthina ellai)
2 tbs ghee
Salt to taste

For Tempering:
½ tsp urad dal
½ tsp mustard seeds
2 sprigs curry leaves
1 inch cinnamon stick (patai)
3 cardamom pods (ellakai)
3 cloves (kerambu)

Method:
In a non-stick wok add the 2 tbs ghee. Add the tempering items.
After a minute, add in the chopped onions and sauté well.
Then add in the chopped green chillies, tomatoes and ginger-
Garlic paste. Sauté for about 5 minutes.
Then add in the mixed veges, chillie powder, tumeric powder
Garam masala powder, ground coconut paste and the curds.
Keep stirring and cook for about 10 minutes.
Now add salt, coriander leaves and mint leaves.
Mix well once, add in 4 cups of water and let it boil.
Now off the fire and slowly add in the roasted sooji and mix well.
Cover immediately and let it cook on its own steam for about 5 minutes.
Now on the fire, remove the cover and fluff up your masala upma well.
It would have cooked well without lumps. You can sprinkle a few drops
Of lime juice at this stage if you want.
Garnish with some more chopped coriander leaves and serve hot
With coconut chutney or kara chutney.


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[Thalafanz]

Hi, Kugan avargalE. Long time no see :) How r u??? India trip ellAm epdi irunthuchu??? :D



This recipe is for Thalafanz with Tamil in brackets.

:ty: Btw, athu enna Tamil in brackets??? :confused2:

[sonu gopi]

I love all kinds of Puttus - I see your Rava Puttu really mouth watering. Its so easy to follow and I am going to try this out over the weekend. Thanks Kugan :D

Btw...I have yet to go thru your thread and look out for more interesting recipes. Do you have other puttu recipes, pls?? :oops:

Rgds
Sonu Gopi

[Thalafanz]

Sonu Gopi avargalE,
Kugan's Kitchen unggalai anbudan varavErkirathu. :cool:

[sonu gopi]

Sonu Gopi avargalE,
Kugan's Kitchen unggalai anbudan varavErkirathu. :cool:

Romba nandri..... :lol: but cannot write beautiful tamil like the rest of you guys :oops:

[kugan98]

Thalafanz thanks for your support.

[kugan98]

Welcome Sonu Gopi, do try out the rava puttu.
I will post different types of puttu for you. Thanks.

[kugan98]

[tscii:0044c30abc]PUTTU ( RAGI )

Ingredients:
2 cups ragi flour roasted
½ cup wholemeal flour roasted
1 cup grated coconut more or less.
2 tsp ghee
3 tsp sugar ( optional )
A pinch of cardamom powder.
Enough water

Method:
Mix the two flours, dissolve the salt in water
And sprinkle water little by little to the flour.
Use your fingers and mix throughly.
The flour should be wet, not into a dough.
Add the coconut and mix well.
Always use your finger tips, not palm.
Steam it in a steamer or puttu mould for
About 10 minutes.
Remove, add sugar, ghee and powdered cardamom.
Puttu is ready to be served.
Its best eaten while still hot.


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[Madhu Sree]

Kugan, I tried ur garlic bread recipe... It turned out sooooooooooooo wellllllllllll :slurp: we liked it a lot... one small suggestion... rather than cutting the garlic pips... we can boil the garlic pips, mash it and then can be mixed with the butter... it adds more taste and flavour... :D

[sonu gopi]

Kugan, I tried ur garlic bread recipe... It turned out sooooooooooooo wellllllllllll :slurp: we liked it a lot... one small suggestion... rather than cutting the garlic pips... we can boil the garlic pips, mash it and then can be mixed with the butter... it adds more taste and flavour... :D

Its called garlic butter..!! :P but of course Madhu everything is a matter of taste and creativeness..!! :thumbsup:

I usually mince the garlic mix it with butter and 2 teaspoons of extra virgin oil. Heat the garlic butter for 2-3 minutes before spreading it on the hot toasted bread. Believe me the flavour is simply aromatic. Sprinkle with grated cheese and chopped parsley....not forgetting a cup of hot tea or coffee to go with it :D

[Madhu Sree]

Hey thx sonu I will try it out... :)

[sonu gopi]

Hi Friends!!

Any idea where Ms/Mr. Kugan is? Looking forward to interesting recipes like soft dosas/iddlis/appams and string hoppers. :)

Can someone show me how to make nice sothi to go with string hoppers (iddiappams) :D

[Thalafanz]

Go through from the first page. If I'm not mistaken, Kugan sir/ma'am has already posted a recipe on sothi. :)

[Thalafanz]

Sonu Gopi avargalE, I just went through the entire thread. I'm afraid there is no recipe for sothi (yet).
But, there are some recipes (soup type) u may want to try out/interested:

TOM YAM WITH SEAFOODS - page 4
TOMATO DAL SOUP - page 8
TOMATO BARLEY SOUP - page 9
MURUNGGA KEERAI SOUP - page 9

[kugan98]

Friends sorry, my p.c has been giving me problem for the past few days.
Shortly i will come up with all your requests.
Thanks.

[kugan98]

Thalafanz thanks, thanks for your kind support.
I would have absconded this thread if not for your support.
Thanks again. Kugan.

[kugan98]

Madhu thanks for the suggestion for boiling the garlic.
Its up to individual taste.
As for me, I think the garlic will loose its oomph when boiled.
You have to really chop the garlic to bits, and when the bread
is toasted in the oven, you will have such an aroma.

[kugan98]

[tscii]Let me show how to make rice flour to get soft
puttu and string hoppers.

TIPS ON HOW TO PREPARE SOFT FLOUR

How to prepare flour:

This is how to prepare flour to make soft puttu and iddiyappam

Soak 500 grms of rice in water for 2 hours.
Drain and dry it on a thick towel for few hours.
The rice must be dry, but still cold to the touch.
Make fine flour out of this using a mixie.
Cover this flour in a cloth and steam it in a steamer
Or idli cooker for 10 to 15 minutes.
When cooked the flour dosen’t stick to your hands when touched.
When cold break up the lumps and dry it in the hot sun.
Sieve it once and let it dry nicely.
Store it in an airtight container.
This way the flour will stay fresh for a long time.


Note: The above method is to keep the flour.
If you doing the puttu , or iddiyappam immediately, you need not dry the flour. This flour can be used for all kinds of steamed palagarams.


This is how the steamed flour will look like.


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[kugan98]

Sonu, the aapam recipe is in page 7.
Please ask Nov to upload the picture there.
Thanks.

[kugan98]

Here is the recipe for sothi.

Sothi

1 cup thick coconut milk
2 cups thin coconut milk
1/2 onion, sliced
2 green chillies, silted lengthwise
a pinch of tumeric powder
lime juice to taste
1 sprig curry leaves
1/4 tsp fenugreek seeds
Salt

In a pot, pour in thin coconut milk, onions, chillies, tumeric, curry leaves, funugreek seeds and salt.

Allow it to boil for at least 10 mins. Then finally add thick coconut milk. After one boil, shut down the flame. You can add thick milk according to the thickness of the sothi you want. When you add thick milk, keep stirring so that the milk should not curdle. Allow the sothi to cool a bit, then add the juice, make sure you keep stirring while adding the juice. Otherwise it will curdle. It goes well with iddiyappam

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[NOV]

Sonu, the aapam recipe is in page 7.
Please ask Nov to upload the picture there.
Thanks.Done. sorry must have missed. :oops:

K, naangalum unga ovvoru recipeyayum paakurOmla... post panna onnummillaadhadhaal pannala, avlOthaan. :D

[Thalafanz]

Sonu, the aapam recipe is in page 7.
Please ask Nov to upload the picture there.
Thanks.Done. sorry must have missed. :oops:

K, naangalum unga ovvoru recipeyayum paakurOmla... post panna onnummillaadhadhaal pannala, avlOthaan. :D

Seri, naan nambittEn. :poke:

[NOV]

paavi, paarkkamalaiyaa ovvoru postla ulla pic'a upload pannurEn. :roll:

K, can you give a perfect recipe for making murukku using Baba's mix (using coconut milk too)? :D

[Thalafanz]

paavi, paarkkamalaiyaa ovvoru postla ulla pic'a upload pannurEn. :roll:

Chumma, joke pannEn. :)



K, can you give a perfect recipe for making murukku using Baba's mix (using coconut milk too)? :D

R u asking me??? :frightened:
Intha chinna vishayatukkellAm naan ethukku??? Kugan sir/ma'am is on the way... :P :yessir:

[kugan98]

[tscii]Nov I will come back with murukku using Baba's flour and coconut milk.


Now let me finish the puttu episode first.


PUTTU
Ingredients:
2 cups raw rice, soak for 2 hours
1 cup fresh coconut scrapings
salt

Method:
Drain the rice and dry it on a tea towel.
The rice should be dry, but still feel damp to the touch.
Grind it in your mixie.
Immedeately steam the flour in a steamer.
Steaming makes very soft puttu.
(normally people like to roast the flour.
Roasting makes the puttu hard)

The next is to wet the flour.
After the steamed flour is cold, use your finger tips
To loosen the flour.
Add ½ cup of coconut and salt and mix well in the flour.
Now sprinkle water little by little.
Wet flour should have the texture of wet sand.
It should flow smoothly if you take the flour and drop it.

Now add little coconut in the puttu maker, and then add the rice flour
To a 2 ½ inches height, then add a little coconut.
This is done till you reach the top of the cylindrical shape.
Attach the tube to the pot of boiling water, and steam for about 5-10 minutes. Using the handle of a large spoon, slowly push the
Puttu log from the bottom and slide it on to a plate.

You can also mix all the flour and coconut and steam it in a idli pot.
Serve it hot with ghee and sugar, or with bananas, or with prawn sambal.


The same way puttu can be done with atta flour or all purpose flour.
You have to dry roast the flour first till you get a good aroma.
Let it cool and do the same like rice flour.
You can use coconut water instead of water to make the puttu.
It will be very tasty.
One thing, atta puttu and all purpose puttu have to be consumed
while it is still steaming hot. It tends to become a little hard when it becomes cold.


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[sonu gopi]

Thanks Kugan for the Appam and Sothi recipes. I am already hungry seeing your Appam waiting to be eaten.... :P For the String Hoppers - can we use the normal rice flour we buy from the grocery shops or from the flour mills? :oops:

[sonu gopi]

Thanks for the Puttu recipes Kugan. I really appreciate your effort.
Btw..what palagarams are on your list for Diwali??...I am so excited..!! :D

[sonu gopi]

Kugan... someone was mentioning that ppl do add poha (aval) also to make Appams. Do we get soft fluffy appams if aval is used?

Also that if sugar is not added we get whilte lacy effect on the sides of the appams instead of brown ones. This is true cos this happens once the sugar gets caramalized and it also gets stuck to the appa chatti...I don't like that. Do you have any idea how to overcome this problem? :?

[kugan98]

Sonu, I have no idea about adding poha to make aapams.
As for the white lacy effect, keep the flame low and you will get white lacy sides.
As for the sugar you will be adding very little sugar to the batter and so it will not get stuck to the chatti.
I did not encounter this problem in all my aapam makings.
My aapams are a liitle brown because I like them that way.
Sonu you try out the aapam, you will get very soft spongy aapams.

As for iddiappam you can use the store bought rice flour. First sprinkle little water and wet the rice flour first. Then bundle it in a muslin cloth and steam the flour. Then follow the method and do the iddiappam. If you stir fry the flour, your iddiappam will be a little hard.

As for Deepavali normally we make all the traditional palagarams.

[kugan98]

[tscii]
MAKING IDIYAPPAM

Method:
Take required amount of of the prepared flour.
Boil water in a small pan, with required amount of salt.
Pour this hot water into the flour and mix well using a spoon.
Add water slowly as you stir. Stop once you think if it is
Enough to make a soft dough. Knead nicely.
You can apply oil to your hands when you knead.

Heat water in a steamer. Line with a wet cloth.
Apply oil inside your idiyappam mould or maker.
Put the dough in and press the idiyappam maker go in
Circles on the steamer plate. Steam for 10 - to 15 minutes.
Do same for the rest of the flour.
Serve with coconut and sugar, sothi, sweet coconut milk, or kurma.

Note: Normally the ratio is 1 cup of flour to 1 ½ cup of water.
It differs with the flour. So use your own discretion


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[suvai]

Vanakam kugan!!! :-)
Super recipe for idiyappam.....i tried yr vadai kari...super o super....naan kaaram konjam kami pannikiten.
Is there anyway you can give a recipe for good south indian samosas ( like Bhuhari's on mount rd in mdrs - i am not sure if that restrnt is still there or not - by the way they did serve vegie samosas also ) i will substitute the meat for potatoes..;-) if u have only meat recipes.....also another favour....plzzzzz onga collection of recipes ellaam enaku email panna mudiyungalaa?

[suvai]

thalafanz....nalama? :-)

[suvai]

Kugan...............my email id is "simples101@yahoo.ca" this is for all yr recipes so far plz plz plz....thanks :-)

[Thalafanz]

thalafanz....nalama? :-)

Suvai avargalE, long time no see. Naan nalam. How r u? :)
Missing Hubbers thread-la ungga pEr-a pOttEn. Engga pOitEngga ivlO nAlA???


saree neenga samaipeengalaa?
thalafanz na actor ajithoda fanz ah? apo oru kelvi..why do they call him "thala"? just out of curiosity.


Answers to ur questions:
1. EppavAvathu samayal pannuvEn. I'm a good cook. Ahem... (itha pArthu sila pErukku vayiru eriyalAm :lol: ) I can do fried rice, fried mee, & all those simple cooking. :)
Enna paththi nEnE perumay pEsapadAthu endra patchathil, ithudan mudiththu kolgirEn. :wink:

2. AmAngga. I'm an Ajith Fan. Its kind of nickname given to him after one of his Blockbuster movie, Dheena. similar like VathiyAr for MGR, Thalaivar for Rajini, Padmashree for Kamal & Captain for Vijayakanath.

Kugar sir/ma'am vanthu adi kodukarathukkul, naan escape... :yessir:

[Thalafanz]

I knew u would have something to say & rotfl. Come on, spit it out... :P

[suvai]

I knew u would have something to say & rotfl. Come on, spit it out... :P

yaarai ketkareenga thalafanz? :-)

kugan....vegetarian satey recipe irukungala? iruntha thayavu senji share pannunga plz....thanks :-)

[Thalafanz]

I knew u would have something to say & rotfl. Come on, spit it out... :P

yaarai ketkareenga thalafanz? :-)


NOV annanai kEttEn. Enakku samayal theriyum (Oralavukku) endru avar nichayam namba mAttAr... :P

[suvai]

engey poitaar kugan?

[sonu gopi]

[tscii]
MAKING IDIYAPPAM

Method:
Take required amount of of the prepared flour.
Boil water in a small pan, with required amount of salt.
Pour this hot water into the flour and mix well using a spoon.
Add water slowly as you stir. Stop once you think if it is
Enough to make a soft dough. Knead nicely.
You can apply oil to your hands when you knead.

Heat water in a steamer. Line with a wet cloth.
Apply oil inside your idiyappam mould or maker.
Put the dough in and press the idiyappam maker go in
Circles on the steamer plate. Steam for 10 - to 15 minutes.
Do same for the rest of the flour.
Serve with coconut and sugar, sothi, sweet coconut milk, or kurma.

Note: Normally the ratio is 1 cup of flour to 1 ½ cup of water.
It differs with the flour. So use your own discretion

Thank you Kugan...wow! the idiyappam is so beautifully made. I must try this one and I am sure I will be able to make it following your instructions carefully. Thanks a million for the puttu recipes too. I have never tried steaming the flour before and I can see that the puttus look really soft and so does your lovely Idiyappams..!! :D

[sonu gopi]

Kugan...looking forward to your murrukkus using Baba's flour. Do you know Kugan... you're indirectly advertising for free for Baba Products..!! :lol:

[sonu gopi]

[tscii]Nov I will come back with murukku using Baba's flour and coconut milk.


Now let me finish the puttu episode first.


PUTTU
Ingredients:
2 cups raw rice, soak for 2 hours
1 cup fresh coconut scrapings
salt

Method:
Drain the rice and dry it on a tea towel.
The rice should be dry, but still feel damp to the touch.
Grind it in your mixie.
Immedeately steam the flour in a steamer.
Steaming makes very soft puttu.
(normally people like to roast the flour.
Roasting makes the puttu hard)

The next is to wet the flour.
After the steamed flour is cold, use your finger tips
To loosen the flour.
Add ½ cup of coconut and salt and mix well in the flour.
Now sprinkle water little by little.
Wet flour should have the texture of wet sand.
It should flow smoothly if you take the flour and drop it.

Now add little coconut in the puttu maker, and then add the rice flour
To a 2 ½ inches height, then add a little coconut.
This is done till you reach the top of the cylindrical shape.
Attach the tube to the pot of boiling water, and steam for about 5-10 minutes. Using the handle of a large spoon, slowly push the
Puttu log from the bottom and slide it on to a plate.

You can also mix all the flour and coconut and steam it in a idli pot.
Serve it hot with ghee and sugar, or with bananas, or with prawn sambal.


The same way puttu can be done with atta flour or all purpose flour.
You have to dry roast the flour first till you get a good aroma.
Let it cool and do the same like rice flour.
You can use coconut water instead of water to make the puttu.
It will be very tasty.
One thing, atta puttu and all purpose puttu have to be consumed
while it is still steaming hot. It tends to become a little hard when it becomes cold.

Kugan, with this measurement how many pieces of puttu are we able to get? I am asking so that I could increase the amount accordingly..!! :)

[kugan98]

Sorry again. Its so difficult to call the telecoms people to repair my modem. All kinds of reasons, finally they came today.

I will answer all the queries.

[kugan98]

Suvai, I will post your vegetarian satay soon.



Sonu, you can make about 3 pieces of puttu about 2 inches in length using my measurement.
1 cup means the measuring cup we use for baking.


About the murukku, I will post how I do using Baba's flour and also my family recipes.

Later I will post all the palagarams we make for Deepavali in this thread. All old types of palagarams.

[kugan98]

[tscii]I remembered someone asking for good iddli and dosai.
So let me finish the two items before I move on to Deepavali.


IDDLI

2 cups raw rice (any rice )
1 cup whole white urad dal (ulunthu )
½ tsp fenugreek seeds (ventayam )
2 tbs cooked rice
Salt to taste

Method:
Wash and soak the urad , ventayam, and cooked rice
In just enough water for about 4 to 6 hours.
Soak the rice separately.

After soaking for 6 hours, grind the urad dal till spongy.
Use the water you used for soaking.
After removing the urad dal batter, grind the rice a bit coarse.
Something like rice rava.
Then mix the both batters well. Add salt.
I am sure you all know how thick the iddli batter must be.
Let it ferment nicely for about 10 to 11 hours.
Then you steam the iddlis in the normal way.
You get super soft white iddlis.


Note: always use whole white urad dal.
The secret for spongy iddli lies in the urad dal
And how spongy you grind the dal.


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These are mini iddlis floating in sambar.

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[kugan98]

[tscii]
THOSAI

Ingredients:
3 cups raw rice
1 cup whole white urad dal
½ tsp fenugreek seeds
2 tbs cooked rice
Salt

Method:
Wash and soak all the ingredients except the salt
For about 4 to 6 hours.
After soaking for 6 hours drain the water.
Grind the ingredients using the water in which they
Were soaked. Grind the mixture to a lightly smooth paste.
That means very lightly grainy.
Remove and mix the batter nicely adding enough salt.
The batter should be not be too thick nor watery.
Let it ferment for about 10 to 11 hours.
Heat a griddle, apply oil lightly and spread the thosai batter.
Once it is cooked remove and serve with your chutney.

Ghee thosai is being cooked

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[kugan98]

[tscii]This is my family recipe for murukku.

Here is the murukku.

Murukku

Ingredients:
3 cups rice flour
1 cup urad dal flour
1/4 cup of pottu kadalai flour ( roasted gram dal flour)
1 tbs butter
1 tsp cumin seeds
2 tsp sesame seeds
¼ tsp asafetida powder
A pinch of ajowan
Salt to taste
Coconut milk or water (warm the milk or water )
Oil

Method:
Combine all the dry ingredients and butter.
Add enough coconut milk or water.
Make a soft dough. Knead well.
Fit a metal snack press with five holed disk
Fill with dough. Press into a shape of murukku
On to a square piece of plastic paper.

Heat the oil and drop the murukku slowly.
Deep fry until the murukku is crispy.
Remove and drain. Cool and store.


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[kugan98]

[tscii]
Here is what we call Then Kulal or mulu murukku.

MULU MURUKKU

Ingredients:

75 grms moong dal flour
75 grms chana dal flour
500 grms rice flour
125 grms butter
1 tsp cumin seeds
2 tbs sesame seeds
¼ tsp asafetida powder
Salt to taste
oil


Method:
Mix everything together
Sprinkle a little water if necessay to be made into a dough.
The rest as for normal murukku.
These murukkus will be golden in colour when fried.
They will just melt in your mouth.


[html:c17fa59494]
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[kugan98]

Where has everyone gone?
Celebrating Navarathiri?

[kugan98]

Nov, as for Baba's mixture, I usually add cumin seeds
ellu, a pinch of perungayam and little ommam.
The rest I follow their method.
Instead of water just add lightly boiled coconut milk.
Their murukkus will be light golden in colour.
The ones we make at home will be off white in colour.

[kugan98]

Suvai as for satay recipe, I have made with mock meat.
Another method is using tofu.
One more is to use soya granules.
Believe me none tastes like original satay.

Which type do you want?
Do you need the peanut sauce recipe too?



For Hari Raya I made the ketupat and the satay sauce.
All vegetraian as this month we are all vegetraians for a month.

[NOV]

Thanks K. The reason I asked is because, altho the Baba murukku taste better with coconut milk, the murukkus tend to be a little hard. Otherwise your recipe is similar to what we would do.

[sonu gopi]

Thanks Kugan for your prompt replies. All your recipes are so easy to follow coz you are very generous in imparting with the minute details which is important in making them.

Your murrukus look delicious and am looking forward to trying them out this weekend. Could you show us how to make the "Chippy" out of the urad/rice flours??? I do not have the mould - but when I was young I have seen my neighbour using the banana stem..and the chippys looked so lovely. :D

[kugan98]

Nov try adding 2 tbs of pottu kadalai flour to the mixture.
You will get crunchy murukku.


I left that out in my family recipe. I will edit the recipe.

[kugan98]

[tscii]
Here is the recipe Sonu, you need not have the mould.
Try using the back of a fork. You get beautiful pattern.


SIPPI

Ingredients:

500 grms rice flour
75 grms urad dal flour
75 grms sugar
½ tsp cardamom powder
Enough coconut milk
Salt
Oil

Method:
Mix the rice flour and urad dal flour with a pinch of salt.
Add enough coconut milk and knead to a pliable dough.
Now take a small piece of dough and flatten it on any design,
Or fork. Then roll each piece off so that the design will be
Imprinted on it. When you have finished with all the dough,
Deep fry till crisp and golden. Drain and keep aside.

In a wok add the sugar,2 cups of water and the cardamom powder.
Boil the syrup till one string consistency, and starts to bubble.
Add all the sippi and mix thoroughly.
The syrup will crystallize and all the sippi will be coated
With sugar. Remove, let it cool and store.


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[kugan98]

[tscii]
Athirasam

Ingredients:
500 grms raw rice soaked for 1 hour
300 grms jaggery or brown sugar
½ tsp cardamom powder
Ghee

Method:
Drain the rice in a colander. Spread it on a paper and let it dry partially.
The rice should be slightly wet. Grind the rice and sieve it once.

Add one cup of water and make the syrup. Before it comes to boil, filter it.
Boil again stirring frequently. When the syrup is bubbling, slow the fire.
To test wheather it has come to the right stage ( patham ) , drop a little
Syrup in a cup of water. You can gather the syrup into a smooth ball. (not stiff ball)
You have to test this method several times after the syrup has come to a boil.
Off the stove. Sprinkle the flour mixed with the cardamom powder, littlt by little
And mix well. The batter must not be very stiff, a bit soft. If we make a ball from it
It must be smooth, and should not break or crack.

Pour the batter into a greased bowl. Pour about 1 ½ tbs of ghee on top of the batter
And keep. You can make the athirasam the next day. (normally I keep for 4 days)
On the day of making athirasam, you remove the batter and knead well.
Incase your batter has harden, just sprinkle a little hot water and knead well.

Heat oil in a wok on a medium flame. Pat the dough in your palm into a disc.
Make a hole in the centre, and deep fry. The athirasam should puff up when you fry.
It will be a bit crisp on the first day. The next day it will become soft.
Well with pratice only , one can make perfect athirasam.


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[suvai]

kugan!
thanks for yr response......i am a vegetarian so wld prefer with soya.....kindly post the peanut sause too....thank u very much....
your murukus look yummzz....will try & let u know.....one question though.....adding 'coconut milk to muruku dough....can it stay fresh for a long time like the regular muruku?
thanks for all yr kind efforts
regards
s

[NOV]

suvai, those days dad used to make murukku only with coconut milk. it will last even one month, provided there is no one to finish it. :slurp:

k, will adding pottu kadalai flour make the murukku crunchier (softer)?

[suvai]

ohhh apadeeengala NOV......i always thought anything coconut will not stay fresh for too long....oru maasamaaa...apo kandipa try panna vendiyathu thaanga ......will keep u posted too along with kugan

enga thalafanz kanom...fanzzclub ku poitaara...;-)

[NOV]

thalafanz avan graamaththukku pOyirukkaan. anEgamaa ippO avanga paatti sutta vadai saapptitiruppaan (navarathri special) :froggrin:

[suvai]

:rotfl:

[kugan98]

Nov, we add pottukadalai flour for crunchy murukku.
try and see. Also add a little bit more liquid than what
is stated in the package.

[suvai]

kugan ,
athirasam maavai keep it for 4 days where? in the fridge or just outside? shld it be in a warm place covered?
would temperature make a difference?
let us know
thanks
s

[kugan98]

Suvai normally we keep the flour in a clay pot ( pasi)
then cover it with a muslin cloth.
You can also keep it in a tupperware container, but no air tight cover, only cloth tied around the container. More than 4 days its better to keep in the fridge.

I normally have ready made athirasa flour in a zip log bag in my fridge. It will stay good for few months.


I will be posting the satay recipes soon.

[Thalafanz]

thalafanz avan graamaththukku pOyirukkaan. anEgamaa ippO avanga paatti sutta vadai saapptitiruppaan (navarathri special) :froggrin:

For ur kind info, it's not graamam... :twisted:

[Thalafanz]

For Hari Raya I made the ketupat and the satay sauce.

Wow, u also know how to make Malay food. :clap:

[NOV]

For ur kind info, it's not graamam... :twisted:thOttam?

[Thalafanz]

I will be posting the satay recipes soon.

As for the satay, do we need the special kind of stove (with charcoal) people use to do satay??? :roll:
Can I use normal gas stove??? :? Izzit possible??? :oops: :roll:

[Thalafanz]

For ur kind info, it's not graamam... :twisted:thOttam?

It's city... :wink:

[NOV]

nope. get a BBQ set - its cheap... less than 20 bucks. :fishgrin:

[Thalafanz]

nope. get a BBQ set - its cheap... less than 20 bucks. :fishgrin:

Where am I going to get charcoal (nowadays)??? :P

[NOV]

Where am I going to get charcoal (nowadays)??? :Psame place as where you buy the BBQ set - Carrefour, Giant, Tesco, Mydin :P

[kugan98]

Welcome home Thalafanz, thanks for your compliments.
I will wait for you to buy the BBQ set before I post the satay recipe.

[kugan98]

Here is another traditional palagaram.

MUNTHIRI KOTHU


Ingredients:

500 grms roasted cleaned green gram dhal
500 grms powdered white sugar
50 grms brown sugar +100 ml water
150 grms roasted yellu
150 grms scrapped coconut roasted to a nice brown colour
10 cardamons powdered
350 grms rice soaked and powdered
3 tbs maida flour
160 ml water or little bit more
1 pinch of salt
oil for frying

Method:
Powder the roasted green gram dhal, the roasted yellu, and the roasted coconut
The powdered yellu and powdered coconut will be a bit rough..
Mix the yellu powder ,coconut powder the green gram powder, the cardmon powder
And the powdered white sugar.
Just boil the brown sugar with the 100 ml water, strain it.
Slowly add to the mixture and mix nicely with your hands
Press hard with your fingers when you mix.,
Make small marble sized balls and arrange on a plate.

Mix a batter of rice flour ,maida flour, and salt by adding water carefully to a
Dosai maavu consistency.
Heat a non-stick pan, with oil on a medium heat.
Dip the marble sized balls in the rice flour batter.
Deep fry one by one till golden brown.
Remove and put on a newspaper to remove excess oil.
When cold keep in a airtight tin.

Note: If the flour is thick, dilute slowly with little water.
I have fried the urundais one by one instead of in bunches.



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[sonu gopi]

ohhh apadeeengala NOV......i always thought anything coconut will not stay fresh for too long....oru maasamaaa...apo kandipa try panna vendiyathu thaanga ......will keep u posted too along with kugan

enga thalafanz kanom...fanzzclub ku poitaara...;-)

Our ancestors all depended on the coconut tree for its oil and everything else that comes with it.... :D

[sonu gopi]

Thanks Kugan ...all your palagarams are so delicious looking....I am going crazy seeing a plate full of sippis. My mum loves athirasam & Munthiri Kothu.. :D

[kugan98]

Thanks Sonu for your compliments.
In our house we make our own coconut oil
for cooking Kerala dishes, and for the hair
of little girls in the house.

[kugan98]

Suvai here is the peanut sauce recipe.
You can omit the lemon grass and galangal
if you cannot get them. The taste and smell will
be slightly different.


PEANUT SATAY SAUCE

Ingredients:
250 grms roasted peanuts skin removed
1 grated coconut
1 tbs tamarind paste
2 tbs sugar or to taste
Salt to taste
6 tbs of oil

To grind:
10 dried chillies
4 fresh red chillies
4 candle nuts
2 cloves garlic
10 small red onions
1 tsp fennel powder
1 tsp cumin powder
1 tbs coriander powder
2 stalks of lemon grass ( only the white part)
2 slices of galangal

Method:
Coarsely grind the roasted peanuts.
Use 100ml water and squeeze the thick coconut milk.
Use 300 ml water and squeeze the second milk.
Use 150 ml water to get the tamarind juice.

Heat a kuali with the oil, and fry the ground spices for about 5 minutes.
Add a little of the thick milk and simmer till oil rises.
Pour in the second milk and the tamarind juice.
Continue to simmer for about 15 minutes.
Add the ground peanuts and the thick coconut milk.
Simmer for another 5 minutes.
Add sugar and salt to taste.
Cook for another 3 minutes.
Remove and serve with the satay.

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[kugan98]

[tscii]
Her is the recipe.A bit different from others.

PROUVELANGA URUNDAI

Ingredients:
250 grms moong dal roasted
250 grms parboiled rice roasted
250 grms channa dal roasted
50 grms sesame seeds roasted
50 grms peanuts roasted
20 grms coconut cut into strips roasted
½ tsp dry ginger and cardamom powder
1 kg brown sugar

Method:
Take 2 tbs of roasted moong dal and channa dal and keep aside.
Grind the rest of the moong dal, parboiled rice, and channa dal
Into fine powder.
Then mix all the other ingredients to the powder and keep aside.

In a wok add the brown sugar and 2 cups of water and cook on
A medium heat to make syrup.
To test the syrup, drop a spoonful into a cup of cold water.
It will form a soft ball. Reduce the heat to very low, just to
Keep the syrup warm.

Spread a cup of the flour in a bowl, pour a small ladle of syrup
In the middle. Use a spoon and stir well.
Powder your hands with the ground flour, pick up a handful of the mixture and shape it into a ball. You have to be quick.
Repeat with the remaining powder and syrup.
The balls will harden as they cool.

Note: Some people make this urundai with just all flours.
We add all the other things, so that when you bite you have
Dals and things , and not only flour.

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[kugan98]

Ribbon Pakoda

Ingredients:
1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.

Method:
In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.
Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate. Squeeze the dough through the press directly into the hot oil. As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight container


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[suvai]

Hello Kugan!
Thank you very much for the satay sauce recipe.
What is candle nut? & what is galangal?
Plz let me know.....thanks for all yr kind efforts.
ipadiku
suvai

[kugan98]

Suvai, galangal is a type of ginger used in Asian cooking.
Candle nut is used to thicken curries and sambals.
Lemon grass is used for its fragrance.

You can omit the things which you do not have.
If you are living in Western countries, you can get them
in the korean Stores.

I have posted the picture of them.
The ginger is galangal, the stem is lemon grass
and the nuts are candle nuts.

This is an authentic recipe, there are so many simple ways
to do the sauce. I see people just using peanut butter,
chillie sauce, garlic and things to make the sauce.

I will soon post the recipe for tofu satay.


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[kugan98]

[tscii]
TOFU SATAY

Ingredients:
500 grms firm tofu
1 of each red and green pepper
10 or more satay sticks or skewers

Marinade: ( Mix everything in a bowl )
3 tbs thick coconut milk
1 tbs soya sauce
2 tbs sugar
½ tsp chillie paste
½ tsp tumeric powder
2 tsp coriander powder
½ tsp cumin powder
½ tsp fennel powder
1 tbs lemon grass sliced and pounded finely (only the white part)
2 thin slices of galangal pounded finely
Salt to taste

Method:
Squeeze the tofu lightly for any water.
Cut into bite size. Mix the tofu with marinade and allow to stand
For about an hour.
Cut the peppers into squares.
Drain the tofu from the marinade and thread the cubes,
Alternate the tofu cubes between the yellow and green peppers.
Brush tofu with remaining marinade and cook over hot grill
Till they become slightly brown and crisp.
Serve with peanut sauce.

Thanks to the owner of this picture from the net.
The tofu satay will look somewhat like this.




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[suvai]

Hi Kugan!
Thank you for your painstaking effort to even put up the pic of the ingridients that I wasnt too sure.
Many thanks nga!
Keep up yr good work!
Regards,
suvai

[kugan98]

Thanks Suvai for your response.
I will soon post how to make satay with soya granules.
Thanks .

[kugan98]

This is a fast disappering sweet.

ELLU URUNDAI
All u need for ellu urundai is is 1 cup roasted seasame seeds and 1/2 cup jaggery and 1/4 cup water.Make a syrup of jaggery by adding water to the grated jaggery to one string consistent.add seasame seeds to the jaggery syrup.mix well .Let it cool a bit.Rub some ghee to your palms and make balls.Ellu urundai is ready!!!!!!!



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[kugan98]

[tscii]SOYA GRANULES SATAY

Ingredients:
¾ cup dry bread crumbs
¾ cup boiled potatoes ( mashed)
1 cup soya granules
½ cup finely chopped onions
½ tsp finely chopped green chillie
1 tsp garlic paste
1 tsp ginger paste
1 tsp tumeric powder
1 tsp cumin seeds
1 tsp chillie powder
½ tsp coriander powder
½ tsp garam masala powder
2 tsp lemon juice
Oil for cooking
Salt to taste
Satay sticks

Method:
Soak the soya granules in hot water for about 20 minutes.
Then strain and squeeze it well. Set aside.

Heat oil in a wok, add the cumin seeds then the ginger paste
Garlic paste and onions. Sauté well until soft and brown in colour,
Add the tumeric powder,coriander powder, red chillie powder
Garam masala and the soaked soya granules.
Cook under low heat for a few minutes.
Remove and let it cool.

Now add the lemon juice, green chillies, boiled potatoes and bread crumbs to the above mixture. Add salt mix well.
Make about 20 balls of the mixture. Flatten the balls on the skewer.
Cook the satay both sides on a non stick pan till golden brown, adding a tbs of oil or less as needed.
You can also cook over hot grill till they become nice brown.
Serve with peanut sauce.

Note: Hope they do not fall off the stick. He,he

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[kugan98]

[tscii]
MANOHARAM

Ingredients:
2 cups rice flour
½ cup urad dal flour
4 tbs ghee
2 cups sugar
Pinch of salt
Water
Oil

Method.
Mix the two flours, salt and ghee.
Add few sprinkles of water and knead to a soft dough.
Heat oil in a wok. Put the dough in a murukku ural
With one hole disk. Press the dough directly into the oil.
As the dough falls move the press in a circular motion
So that it is distributed evenly in the oil.
Cook until the dough strings are golden crispy.
Break the fried strings into pieces, apporoximately one inch long.

In a wok add the sugar and water and make into syrup.
Just like sippi, add in the fried strings and stir till it crystilize.
Remove and cool. You can use brown sugar or white sugar.

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[suvai]

Hi Kugan,
Thanks for the satay clarifications
Ellu urundai....looks very yummy!
Did u use white or black sesame seeds washed?
thanks
s

[kugan98]

Thanks again Suvai, its white ellu washed and toasted.
When some one asks a question or query, I feel so happy to reply, otherwise its so boring.

Any other Deepavali palagarams?
I will post the recipe for achu murukku.

Yesterday I made tofu rendang for the family.

[Shanthy]

Hello Kugan

Your link is very interesting and exciting. I always look forward to see a new recipe on your link and also I like the way you format the recipes with easy simple steps to follow. Thank you very much for your time and patience. Could you please post your recipe for gulab jamun when you have some time? I tried a few gulab jamun recipes but still not very successful. Thank you again and keep up your good service.
Kind regards
Shanthy

[sonu gopi]

[tscii]
MANOHARAM

Ingredients:
2 cups rice flour
½ cup urad dal flour
4 tbs ghee
2 cups sugar
Pinch of salt
Water
Oil

Method.
Mix the two flours, salt and ghee.
Add few sprinkles of water and knead to a soft dough.
Heat oil in a wok. Put the dough in a murukku ural
With one hole disk. Press the dough directly into the oil.
As the dough falls move the press in a circular motion
So that it is distributed evenly in the oil.
Cook until the dough strings are golden crispy.
Break the fried strings into pieces, apporoximately one inch long.

In a wok add the sugar and water and make into syrup.
Just like sippi, add in the fried strings and stir till it crystilize.
Remove and cool. You can use brown sugar or white sugar.

Thanks Kugan.... this palagram is known as Manoharam? I didn't know it until I saw your recipe. I often use to tell my late dad to get it for me when I was still in my primary classes. But those days they use to have it in two colours - white and pink and I love to pick the pink ones along with the white. I am so happy you have shown us the method to prepare this delicious palagaram.:D

Thanks again for putting in a lot of effort in preparing these cakes for us. You must be a classic cook and your family must be so proud of you just as we are in here. :clap:

[sonu gopi]

Hi Kugan!
Thank you for your painstaking effort to even put up the pic of the ingridients that I wasnt too sure.
Many thanks nga!
Keep up yr good work!Regards,suvai

Yes I agree with you Suvai and Kugan is truly dedicated to this thread making it popular by the day..!! :thumbsup:

Lets go to Kugan's house for Diwali.....besides all these palagrams shown in here there would be many more surprises awaiting for us. I would love to pack some Manoharams and chippy on my way back. I love Chicken satay with the peanut sauce...its so yummmy!! :smile2:

[sonu gopi]

Thanks again Suvai, its white ellu washed and toasted.
When some one asks a question or query, I feel so happy to reply, otherwise its so boring.

Any other Deepavali palagarams?
I will post the recipe for achu murukku.

Yesterday I made tofu rendang for the family.

Kugan how about nice candies??? - they have the normal coconut candies and candies made out of groundnuts and condensed milk. Do you have the recipes? :D

[kugan98]

[tscii]Welcome Santhy to the Kugan's kitchen.
Thanks for your compliments.

I am posting a gulab Jamon recipe. Hope you like it.
Sorry all my pictures are in my lab top, and its giving me trouble.
Anyway I am posting an old picture from my file.
Do not fry the jamuns too dark as I have done.


GULUB JAMUNS

Ingredients:

For syrup:
2 cups of sugar
1 cup of water
2 cardamom pods crushed
Little saffron optional
Little rose essence

The Jamun:
2 ½ cups of powder milk
½ cup all purpose flour
½ tsp baking powder
1 ½ cups of heavy cream.
1 tbs melted ghee

Method:
Boil the sugar with the water. Add the crushed cardamom.
When all the sugar is dissolved and boiling, remove.
Add the saffron and the essence. Keep aside.

Combine the milk powder, all purpose flour, baking powder,
And the melted ghee in a bowl.
Add enough heavy cream and knead it to make a soft dough.
Now take a portion and gently roll between your palms to make
Smooth balls.
Heat oil in a pan, ( you can use ghee also) until it is hot.
Lower the heat to medium and deep fry few balls at a time.
The jamuns will slowly rise to the top if it is fried in the right temperature. When they are browned on all sides, remove
And put it immediately in the warm syrup.
Let it soak in the syrup for about 30 minutes.
Serve it warm or cold.


Note: I made them quite big, you can make them smaller.


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[kugan98]

Sonu, I am very glad it brought back memories of your childhood.
I am very thankful for your kind compliments.

You all are welcome to my house. I will be busy starting in a day or two. We perpare all the ingredients, we do not use ready made flours.

Coconut candy or coconut burfi is in page 8.
I hope you are referring to that.
And also do you want the coconut candy done with groundnuts and condensed milk.?
Please let me know. Thanks.

[suvai]

Hi Kugan!
What is tofu rendang? Is it a gravy or a side dish?
Vegetarian na antha recipeyum post pannunga plz.
Thanks
s

[NOV]

Hi K, your manoharam looks so much like what we call sEvu. :huh: Dad used to make with white and red paagu. :slurp:

[kugan98]

Nov that was the name given by our great grandmother.
If you ask me I will call it sinni murukku :lol:


Note: your dad seems to be a great cook.
Post few recipes of his for us.
Thanks.

[kugan98]

[tscii]
There are many methods to do this achu murukku.
This is how we do it.

ACHU MURUKKU

Ingredients:
500 grms rice flour (not fried or steamed)
250 grms sugar little more or less
200 grms corn flour
2 eggs
A wee bit salt
Oil
Enough coconut mik 1st and 2nd milk
The moulds to make achu murukku

Method:
In a container mix the flours, salt , sugar and eggs
Add enough milk to make a batter, a little
Thinner than dosa batter.
Heat oil in a wok. Put the moulds in the oil to become slightly hot.
Dip the the mould ¾ in the batter.
The batter will stick to the mould.
Hold the mould fully immersed in oil for a second.
The murkku will leave the mould when it is little cooked.
Fry till is brown and crisp and remove.
Do not have a very high heat.
The important thing is if the mould is very hot the flour will cling
To the mould and will fall back in the batter.
If the mould is not hot enough, the flour will not cling to the mould.
DO NOT DIP THE WHOLE MOULD FULLY IN THE BATTER
ONLY ¾ OF THE MOULD.
As you make the murukku, the batter will become a bit thick.
You can add little milk or water to get the right consistency.
With practice you can make perfect achu murukkus.


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[kugan98]

Suvai tofu rendang is a side dish.
In Malaysia the dish is done with beef or chicken.
Its a must for Malay weddings and their festivals.

I have done it with tofu, vegetarian.
In our house we have to cook a vegetarian version
of all dishes as few of them are vegetarians.

I will soon post the recipe for you.
Thanks.

[NOV]

Note: your dad seems to be a great cook.
Post few recipes of his for us.yes he was... he was runnig a mittai shop for a few years and was the chef whenever there was an occasion like Deepavali. All my brothers and I inherited the skills from him. :D But we have stopped doing tedious stuff like halwa, laddoo, boonthi, sEvu, rava laadu, and many more.

[kugan98]

Oh! you must be a very good cook then.
Nov, making rava ladoo is a tedious job? :roll:
Just joking Nov.

[kugan98]

[tscii]
HALWA

Ingredients:
100 grms plain flour
1 ½ cups sugar
½ cup ghee
1 tbs broken cashew nuts, fried
1 tsp lemon juice
a pinch of cardamom powder.
orange colour little.

Method:
Adding little water to the flour, make it like chappati dough.
Pour 1 ½ cups of water in a basin. Put the dough in water to soak
For about ½ an hour. You can add more water if necessary.
Mix this with hands gently, so that milky extract comes from the dough. Do like this till you get a small amount of spongy dough.
Strain the milk through a fine mash or cheese cloth.
Keep the mixture undisturbed for 8 to 10 hours.
Pour out the clear water, which comes to the top carefully.

Put a wok on fire, add the sugar and ½ cup of water.
Stir till one string consistency is reached.
Add the colour and the lime juice.
Dilute the sediment and pour in the boiling syrup.
Slow the fire and stir constantly till it becomes thick and transparent.
Add ½ the ghee and stir till it gets absorbed into halwa.
Pour the rest of the ghee and stir again till it gets absorbed.
Stir constantly till it leaves out the ghee and becomes a thick ball like mass. Remove from fire, add fried nuts and cardamom powder.
Mix for a minute or so, and pour on a greases tray.
Cut into slices when cool.

This method gives you a soft, smooth silk like halwa which literally
Will slide down your throat.


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