Kugan's Kitchen Part 2

[kugan98]

[tscii:17c10a6354][/tscii:17c10a6354]Dear Herment uncle thanks for your blessings.
I am opening Kugan's thread Part 2 with your blessings.
Thanks uncle. Kugan98

see here for part 1: http://www.mayyam.com/hub/viewtopic.php?p=1892612#1892612


KUGAN'S KITCHEN PART 2

compiled by Dev

CHIROTTI
Badam milk
Superspiczy’s Ipoh Hor Fun
Chicken Broth
Chili Soy Sauce( CAN BE USED FOR rADNA/LADNA)
PUMPKIN PAYASAM
Veges In Sweet Sour Sauce (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=0)
BBQ STING RAY SAMBAL
SEEM PAAL
Onion chutney: USING COCONUT OIL (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=15)
HYDERABADI BIRYANI
TOMATO RAVA UPMA
SOFT ONION PAKORAS
BRINJALS IN PEANUT SAUCE -side dish for biryani
KAARA SEEDAI
TIPS-KAARA SEEDAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=30)
MASALA CASHEW NUTS
VILLAGE SAMBAR
RIDGE GOURD PAAL CURRY
IDLY MANCHURIAN (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=45)
PLANTAIN PEPPER FRY
CUCUMBER WITH DAL
SWEET PONGGAL
AYAM LEMAK CHILLI PADI (COCONUT CHICKEN WIT BIRD EYE CHILL) SPICY GARLIC BUTTER PRAWNS (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=60)
Murungaikai kara kulambu(chettinad style)
Peanut Chutney-USING TOMATO & DHALS (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=75)
Vegetarian cutlets
Kueh Makmur (Leaf biscuits with Peanuts)
Oats Porridge
Okra raitha / Vendakaai Pachidi (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=105)
Potato masala (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=120)
FALOODA
cendol
MALAYSIAN CENDOL (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=135)
VEGETARIAN NASI LEMAK (rice in coconut milk)
ONION SAMBAL
MYSORE RASAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=150)
mysore rasam
Egg Pepper Masala
Butter chicken
BRINJAL GOTSHU
Red chilly chutney (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=165)
MOONG DAL SOUP
MOTCHAI WITH COCONUT AND CASHEW
MUSHROOM SOUP
BANANA PORRIDGE
EGG SAMBAL
RIBENA LYCHEE DRINK (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=180)
TOFU BUTTER MASALA
Kalakand
Papri Chaat
NEYPAAYASAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=195)
CURD VADAI
METHU VADAI
MASALA VADAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=210)
Thayir masala for chappathi (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=225)
PANAKAM
MANGO LASSI
How to grind urad vadai batter
POTATO BONDA (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=240)
Mint Rice
OATS PONGAL
OATS UPMA (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=255)
RADISH RAITHA (1)
RADISH RAITHA (2)
VAALAI POO KOOTU
adai
RADISH PORIYAL
STEAMED BLACK BEAN PAU
RAAGI UPMA (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=270)
CRISPY SOFT ADAI
Authentic Adai
masala adai (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=285)
RADISH KOOTU (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=300)
SAMBAR SAADHAM
CUMIN WATER
SPROUTED MOONG SALAD
Sweet Corn chaat
Sweet corn with italian herbs (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=315)
STEAMED RICE AND FRESH COCONUT BALLS
Steamed Sweet Rice Kozhukkatai
BREAD UPUMMA (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=330)
SUGIYAN STEAMED FISH
Thayir Roti
Kids Party menu (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=345)
Kids Party menu
CHICKEN LOLLIPOP (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=360)
Sprout & carrot salad
CHOW CHOW KOOTU
CHICK PEAS SALAD
Godamba Dosai(wheat flour dosai) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=375)
wheat dosa
SAMBAR SAATHAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=390)
Carrot Sandwich
VEGETARIAN THAI PAPAYA SALAD
VEGETARIAN THAI MANGO SALAD
STUFFED TOFU
BROCCOLI CARROT SALAD (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=405)
Mixed salad
VAALAKKAI PODIMAS (PLANTAIN)
VAALAKKAI SKIN PORIYAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=420)
Sprout moong kuzhambu
salad (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=435)
RAJMA PULAO
broad beans poriyal: (method 1,2,3)
SNAKE GOURD RAITHA
CARAMALISED BANANAS (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=450)
CRACKED WHEAT UPMA
eggless cake & cookies
healthy sweet dish using rice flakes (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=480)
Rava Uppuma uthir uthir
LEMON RICE NOODLES
eggless cakes/cookies
Mushroom curry
caramel bananas (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=495)
MASALA TEA
POTATO AND CABBAGE SUBZI
Chilly chapathi or masala chapathi (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=510)
veggie chapathis (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=525)
FRIED CHAPPATHI MINI IDLIS IN SAMBAR
RESTAURANT STYLE ADAI & AVIAL
lunchbox recipes for kids (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=540)
EGGLESS CARAMEL PUDDING
CARROT TOMATO CHUTNEY
Spinach veg subzi
steamed coconut and rice balls tips
calzone/stromboli (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=555)
ARISI UPMA
South Indian style veg Pulao(veg rice or kaai saadham) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=570)
MASALA MINI IDLIS
White khorma (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=585)
SWEET POTATO CHUTNEY (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=600)
FRIED OR GRILLED BRINJALS WITH SAUCE
Stuffed Brinjals (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=615)
SWEET POTATO ADAI
Venthaya Dosai
Vellapoondu chutney(garlic chutney) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=630)
PEPPER MINI IDLIS
White khorma
TOFU AND CAPSICUM
White kurma
Kitchadi rice (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=645)
BUTTER PRAWNS (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=660)
Kashmiri chicken-taste like chicken 65
omurice (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=675)
funugreek dosa and garlic chutney (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=690)
ragi dosa/ragi idli
bittergourd masala grill (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=705)
simple kuruma for Idly/Chappati -Arthii
Kitchadi rice
RICE PARUPPU KICHADI
PARUPPU URUNDAI KULAMBU
Aapam (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=720)
Tamarind rice(using leftover rice) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=735)
Maampazha Pulliseeri
Tips for sugar syrups
Tuvaram Dhal And Greens Creamy Sauce (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=750)
KMP aka Kongunadu molagu podi or Kongu special masala powder
Arisiyum paruppu saadham(Kongu special)
Brinjal-potato poriyal for arisiyum paruppu saadham: (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=765)
Greenmoong dhal:(pachchai payaru kadanjadhu)
Uppu Paruppu
Thanni thaalicha saadham(Kongu special)
SWEET POTATO ADAI
SWEET POTATO CHAPATHI
Tamarind rice(using leftover rice) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=780)
Aarthii's Kurma
moong dal (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=795)
masala puffed rice(thaalicha pori)
TEMPLE PULIOHARA
Rajma (Red Kidney beans) Curry.
Tomato-onion pulikulambu (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=810)
kitchadi rice, with little variation
kongunadu molagu podi with
small measurement (KMP)
SAGO PAYASAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=825)
Uppu Paruppu
Thanni thaalicha saadham(Kongu special):
Brinjal-potato poriyal for arisiyum paruppu saadham
SARKARA UPPERI ( Sweet Plantain Chips)
KMP uses
Pulikaachal
puliyodharai (puli saadham) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=840)
paruppu urundai kulambu
Tomato-onion pulikulambu
Stuffed Brinjals (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=855)
ULUNTHA KANJI ( PAYASAM )
TAYIR SEMIYA(curd semiya)
FISH CURRY with ladies finger
eggless cakes & cookies (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=870)
THAI TOFU RED CURRY
Macroni with baked beans:
PANDAN CHICKEN
MUTTON CURRY
eggless banana cake(whole wheat_ oats)
ONION UTHAPPAM (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=885)
Dhansak (vegetarian)
patchadi- tirunelveli dish
paruppu kulambu: (mom style)
Paruppu kulambu
ulunthu satham (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=900)
urundai palakai(breadfruit) curry
urundai palakai uperi (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=915)
Palakkai aka breadfruit
Dhansak
KANJEEVARAM IDLI
GOTHAMBA PRADHAMAN (broken wheat payasam)
COCONUT MILK RICE (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=930)
QUINOA KITCHADI
COUSCOUS WITH CHICK PEAS
basic couscous
SAVOURY SLICES
Breakfast spread by Kugan (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=945)
BITTER GOURD THEEYAL
APPALA CURRY
APPALA KUTTO (appala kootu)
PULI AVAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=975)
AVAL WITH BROWN SUGAR
AVAL WITH MILK SUGAR & GHEE
KEERAI VADAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=990)
roti jala
Roti Jala or Malaysian lacy pan cake
ulunthu satham: (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1005)
DOUGHNUTS MURUNGAI LEAVES RASAM
tomato potato masala for roti jala
Vendaikka Kulambu (ladiesfinger curry that tastes like fish curry) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1020)
chinese five spice powder
KARTHIGAI SWEET AAPAM (sweet banana paniyaram)
PORI URUNDAI (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1035)
KADALAI URUNDAI
ONION BRINJAL (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1050)
FILTER COFFEE
DRUMSTICK LEAVES ERISSEI
POTATO TOMATO CURRY(similar to chicken curry-good combination for roti jala) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1065)
Milagu Roti
AVRAKKAI MASALA PORIYAL
Sprouts (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1080)
IDLI MILAGAI PODI
Brahmin style Idli Dosai Podi
KOVAKAI PORIYAL (Tindora poriyal) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1095)
Coffee powder, filter coffee tips (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1110)
ROTI ARAB
SWEET POTATO STEW
grilled veges (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1140)
ORANGE BREAD
SAGO PUDDING
EGGLESS COFFEE CAKE (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1155)
CHEESEY VEGETABLE CASSEROLE
SPICY SOYA CURRY
CLUSTER BEANS WITH SESAME SEEDS (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1170)
SAGO VERMICELLI PAYASAM
crispy ghee dosa, sprinkled with sugar (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1185)
DRIED FISH CURRY (Karuvatu kulambu)
Small onion theeyal
Thayir Patchadi for bananaleaf lunch (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1200)
THAI PINEAPPLE FRIED RICE
CAULIFLOWER PULAO
OKRA PACHADI (VENDI )
INGII THAYIR ( KERALA DISH )
LEMON GRASS RICE (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1215)
Kashmiri Pulav
RIPE PLANTAIN JAM(nenthiram pala jam)
PAZHA PRADHAMAN( Banana payasam)
Potato Kuruma (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1230)
Annis Special thenga saadham
coriander chutney
Home remedies for cold (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1245)
Eggless Chocolate Cake
THENGAVADA
eggless cakes (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1260)
SWEET MANGO CURRY
BANANA PANCAKES
Potato Kuruma
BESAN CURD BRINJALS
Porikadalai Thuvaiyal (pottukadalai chutney for variety rice) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1275)
moong sprouts pulav
IDICHU PILINJA PAYASAM
VEGETARIAN(eggless) FRUIT CAKE (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1290)
APPLE JAM
KUIH LAPIS (LAYERED CAKE) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1305)
Badam Kheer
RAGI (KEZHVARAGU ) KALI
KEZHVARAGU KOOZH (ragi khool) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1320)
KAYA ( COCONUT JAM )
MIXED VEGE WITH CHICKEN
TALCHA (Dhalcha / dalcha)
Drumstick leaves Curry :: Murungai keerai kulambu (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1335)
CHICKEN RASAM
CHILLIE PRAWNS (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1350)
Plain Salna for parotta
CHICKEN SALNA
VEGETARIAN SALNA FOR PAROTTA
BANANA STEM KUTOO (vazhai thandu kootu)
TAPIOCA WITH COCONUT
STEAMED RIPE PLANTAINS (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1365)
FRIED JACKFRUIT IN GRAVY
VEGETARIAN SALNA FOR PAROTTA (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1380)
BINGKA BERAS
BROAD BEANS PAAL CURRY
Drumstick leaves sambar
SEVEN CUP CAKE
Avaraikai Mothai (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1395)
Keerai Kulambu
surakai porima
Drumstick leaves Curry :: Murungai keerai kulambu
TOMATO PACHADI
BAJII
Burrito Malaysian Style
karuvadagam-substitution
FRIED PAPPADAM IN SPICY SAUCE ( KERALA DISH ) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1410)
RIDGE GOURD DELIGHT
RIDGE GOURD IN MASALA
ORANGE MARMALADE (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1440)
bread bajji
gelatin-substitutes
COCONUT RICE (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1455)
EGGLESS ORANGE CAKE
TAPIOCA IN MASALA
EGGLESS COFFEE CAKE with icing
HOT,HOT TAPIOCA (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1470)
MILK JELLY (pink rose jelly) (http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1485)

[kugan98]

[tscii]
Well my first recipe is a sweet one dedicated to my lovely Suvai.
Suvai here is your request.


CHIROTTI

Ingredients:
1 cup all purpose flour
2 tsp rice flour
2 tsp fine sooji
1 ½ tbs ghee
Little salt.

For paste:
1 ths ghee
1 tbs rice flour

For seasoning
½ cup castor sugar
½ tsp cardamom powder

Oil for frying

Method:
Mix flours, sooji, ghee and salt.
Add enough water to make it into a dough.
The dough should be soft and tight.
Keep the dough aside for about an hour.

Mix the ghee and flour to make a paste, keep aside.

Mix the sugar and cardamom powder and keep aside.

Roll out the dough into about 7 small chappatis.
On the first chappati apply little of the paste all over the chappati.
Keep the next chappati on the first one
Keep the second chappati slightly down, it should not cover the first one. Repeat the procedure to stack up all the 7 chappatis.

Roll the resulting chappati into a log. Let it sit in the fridge for about 20 minutes.
Now cut this log laterally so that you get little circles of dough with little spirals inside. Now roll out the little circles gently.
Heat the oil and deep fry the circles until golden brown on medium heat. Remove and sprinkle the sugar cardamom mixture.
Let it cool well before storing in a air tight container.

Note: I have friends who eat this chirotti with hot badam milk.

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http://img40.imageshack.us/img40/9844/img6017j.jpg
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[Selviem]

kugan,
congrats for opening part 2.
we call the above receipe as badam puri. procedure is the same, but after frying it, we make a sugar , dip all the puris one by one and keep it for some time and it is ready to serve.

[suvai]

:clap: :clap: thank u nga kugan for Chirotti recipe.....yep its the same one....ive tasted it at my friends place...& loved it. U r awesome...for getting the recipe / trying & posting it...thank u once again for all the hard work u put.

[nithishri]

Kugan ka ..like you said i patted myself for being a part of the lovely thread

I must say what an entry to start off the second thread..Chirotti, this is like one of the best desert in karnataka..

Like selvi akka mentioned the chirottis also are dipped into the sugar syrup with a little saffron and lemon juice, thats what i have heard..

As i enjoy a milder version of it .. amma usually dipped the hot fried chirottis into badam milk and turned into a chirotti payasam
The taste of hot chirottis in badam milk , when the chirotis are jus tending to take in some juices of badam milk is when one has to relish it .......

:)

[kugan98]

Thanks Selviem for the tips.
Did you come across any new recipes while on holiday?
Post them if you have.
Thanks Selviem. Kugan98

[kugan98]

Suvai I am very happy that it is the same.
Its very simple to make.
Enjoy as Selviem has suggested
Or as Nithi said, soak in the badam milk.


To make the badam milk:
20 badams
1/2 litre milk

Method:
soak the badam for about an hour.
remove the skin and grind to a paste.
add the paste to the milk and boil to a thick consistency.
serve the chirotti with the hot milk.

Thanks. Kugan98

[kugan98]

Thanks Nithi for your comments and nice tips.
I will try it out next time.
Thanks. Kugan98

[kugan98]

[tscii]

This is Superspiczy’s Ipoh Hor Fun

Ingredients:
½ a chicken
1 inch piece of ginger smashed
1 onion cut into quarters
4 garlic smashed
10 pepper corns crushed
Salt to taste

To Make Chicken Broth:

Wash the chicken and put it into a big pot.
Add enough water to cover the chicken.
Bring to a vigorous boil, low the flame and simmer for 15 minutes.
Remove the pot, and leave it to rest for about 30 minutes.
See that the pot is tightly covered.
Now remove the chicken, pull off the skin and discard it.
Now pull meat off the breast and thigh into thick strips.
Cover and keep aside.
Now add the bones and what ever meat is left in the pot.
Add in the ginger, onion, garlic, peppercorns and salt.
Add little water if your broth is very little.
Simmer for 1 hour to make the broth.
Then strain through fine wire mesh sieve.
Taste and season well. Keep aside.

Garnishes:
300 grms fresh rice flat noodles (kuih teow)
100 grms fresh prawns cleaned and steamed
200 grms bok choy or choy sum
1 stalk scallions chopped

Wash lightly the noodles in warm water drain.
Blanch the bak choy and cut into 2 inch pieces


Chili Soy Sauce:
6 Thai bird chillies sliced thinly
¼ cup soy sauce
¼ tsp sesame oil

Combine soy sauce, sesame oil and chillies,
Spoon mixture into individual small plates for each person.


To Assemble:

Bring the seasoned broth to a near boil.
Put little of the rice noodle into a bowl.
Top noodles with chicken meat, prawns and bok choy.
Pour about 1 ½ cups of the broth into the bowl.
Sprinkle little scallions on the bowl.
Serve with the small plate of the chilli soy sauce.
This sauce is used for dipping the chicken pieces.
You can also add it to your soup.

Note: Since I cannot cook this soup, I only made the
Chilli soy sauce.


Chilli Soy Sauce:


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[Madhu Sree]

:redjump: :redjump: :redjump: :happydance: so happy for the 2nd series... :swinghead:

K, congrats... :2thumbsup:

[Thalafanz]

:redjump: :clap: Congrates to Kugan and all Kugan's Kitchen visitors for successfully stepping into part two... :D :clap: :redjump:
May we continue and open more parts in the future... We made it

Sorry, should have wished earlier, miss aagiduchu... :oops:

[kugan98]

Thanks Madhu and Thalafanz.
We need all your good wishes.
Thanks, with all your support I am sure this thread will grow.
Thanks again. Kugan98

[kugan98]

Wishing all my friends A Very Happy Onam.

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I am posting a sweet dish of Kerala.
This happen to be my grandma's favourite.
Enjoy.



PUMPKIN PAYASAM

Ingredients
2 cups ripe pumpkin,cooked and mashed well, without lumps (like puree ).
300 grms grated jaggery more or less to your taste
25 grms fried raisins
25 grms fried cashew nuts
2 tbs honey
1 tsp cardamon powder
4 cups thin milk or more and 1 cup thick milk from 1 big coconut
2 tbs ghee
salt a pinch

Method:
Add a cup of water in jaggery and prepare a syrup.
In a pot, add the syrup ,thin milk and the mashed pumpkin and bring to boiling point
Reduce the heat, add the honey and ghee and cook till thick.
Add thick milk,cardamon powder and boil again once.
Serve decorated with fried raisins and cashew nuts.

Note: Reduce or increase the thin coconut milk,
According to the thickness of payasam want.

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[Selviem]

wishing all the hubbers HAPPY ONAM

[kugan98]

Here is a typical Kerala dish.

Veges In Sweet Sour Sauce

Ingredients:
cup plantains cubed
cup cucumber cubed
cup yam cubed
Salt to taste
tsp tumeric powder
1 tsp tamarind concentrate
1 tbs brown sugar
1 tbs urad dal toasted till light brown
6 dried chillies also toasted
cup fresh grated coconut

For Seasoning:
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves

Method:
Place the cubed vegetables in a pot, pour just enough water
To cover them. Sprinkle on salt and tumeric and simmer over
Medium heat. After 5 minutes add tamarind dissolved in a
Cup of water, and brown sugar and simmer for another 5 minutes.

In a blender grind the urad dal, dry chillies and the coconut
Using just enough water to make a thick smooth paste.
Combine the ground coconut mixture and the cooked vegetables
And simmer for another 5 minutes. Remove from stove.

Heat oil in a pan and add the mustard seeds. When the seeds splutter
Add in the dry chillies and curry leaves. Pour this over the cooked
Vegetables. Serve hot with rice.

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[superspiczy]

wow.. kugan.... Happy 101 pages!!!! More to come down the road.... Keep rocking...

Superspiczy

[superspiczy]

[tscii]BBQ STING RAY SAMBAL

Ingredients:
1½-2 lb whole Stingray or Pomfret fish cleaned
1½ tsp palm sugar or dark brown sugar
salt
juice of 1 lemon
2 tbsp vegetable oil
1 tbsp tamarind paste
1 cup warm water
a large piece of banana leaf [Substitute: aluminum foil]
2-4 toothpicks, soaked in water
3-4 fresh kalamansi limes, cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
1 onion, sliced, for garnish [optional]
A few sprigs fresh coriander leaves [cilantro], for garnish [optional]
8 shallots, peeled
4 garlic, peeled
1 inch fresh ginger, peeled
2 stalks lemongrass, tender ends only
4-6 dried chilies, softened in hot water
1½ tsp belacan, [dried shrimp paste] or Anchovy Extract Powder
3 tbsp or to taste, chili paste

Method:
Rub stingray with lemon juice and salt, set aside for 10 mins
2) In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
3) Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste
4) Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins
5) Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
6) Remove from heat, allow sauce to cool
7) Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
8) Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish
9) Fold the banana leaf into a packet, secure with toothpicks
10) Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once
11) Garnish with sliced onions, coriander leaves and lime wedges
12) Serve hot with steamed rice or a fresh salad

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[nithishri]

Happy Onam to all Hubbers :)

[kugan98]

Superspiczy, thanks for the stingray recipe.
Also for your kind wishes.
As I have said before you too were one of the team.
Thanks Superspiczy.

Superspiczy I would be very grateful if you could cook
the Ipoh Hor Fun and post the picture.
Thanks again, Kugan98

[kugan98]

Its difficult to get seem paal nowadays.
This is my version of imitation seem paal.
Try it once , you will enjoy it.


SEEM PAAL

Ingredients:
250 grms full cream powdered milk
1 litre warm water
150 grms sugar ( more if you like )
15 ml vinegar (more or less till the milk curdles)
1 pandan leaf ( pandanus leaf) tied in a knot


Method:
Mix the milk in the water.Add the sugar
Also add the pandan leaf.
Put the pot with the milk on fire and let it boil.
While it is boiling vigorously, add the vinegar slowly.
The milk will curdle.
You can see the milk solids and the whey.
You can serve it warm or chilled.


If you do not have pandan leaf, just add a drop of vanilla essence.

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http://img196.imageshack.us/img196/3223/seempaal1.jpg
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[suvai]

hi kugan nga,
Radna was a super hit here ;-) thank u so very much for the lovely recipe.
Will surely try yr vegies sweet & sour...looks very interesting..:-)

[superspiczy]

MY dear Kugan,

I will do it and will post it on your thread during the weekends.....

SUperspiczy

[dev]

Onion chutney:

chop around 25 pearl onions. Heat COCONUT OIL & add the onions. Fry till they start browning. add req salt & chilly pwd & switch off flame immediately. mix well,let cool & grind to a paste.

Heat a tsp of CCONUT oil again. splutter mustard & then add a dry red chilly & a few curry leaves. Add in the ground paste & fry again for a min or two. Serve with dosai/wheat dosai. Tastes yum. The use of coconut oil makes a lot of diff to this chutney. So never every try using any other oil.

Try it & let me know how u guys liked this no fuss chutney...

[suvai]

Hi dev nga....good to c u....hope all is well.
chutney recipe sounds interesting....will surely try it & let u know nga!

[kugan98]

Suvai I am happy to know that you liked my friends Thai recipe.
She will feel very happy to hear that.
I hope Nov anna too tries the recipe.
Thanks Suvai. Kugan98

[suvai]

Ya kunga nga....plz say a big thank u to yr friend also! for a perfect recipe.

[kugan98]

Dev, welcome back, I hope every thing is fine with you.

Dev, thanks for the nice onion recipe
Well I make my own coconut oil for personal use.
So it would be easy for me to try your chutney.

Thanks Dev, take care, Kugan98.

[NOV]

I hope Nov anna too tries the recipe.I dont cook often these days K. :)
Also food like this are easily obtainable here, so whats the point? :huh:

[kugan98]

NOV anneh, nothing like home cooked food.
No preservaties, no aji , cheap and clean.
Of course buying saves your time cooking. :lol:

Thanks Kugan98

[dev]

Hi dev nga....good to c u....hope all is well.
chutney recipe sounds interesting....will surely try it & let u know nga!

Thanks Suvai...do try it...:)

[dev]

Kugan, things r fine... I will try the thai recipes soon & let u know...:)

[kugan98]

My dear friends, I will be away from Kugan's thread from the 9th for about 10 days, for personal reasons.

I will post few recipes before I go, I hope you all will try and enjoy them.

Here I must say I have wonderful friends and relatives.
When they come across a new dish or taste something nice,
they will try their best to get the recipes for me to try.
This helps me to keep the thread going.
Thanks wonderful friends and relatives.
Take care everyone. Love Kugan98

[suvai]

dear kugan nga!!!
we all will surely miss u nga!!.....take care & come back soon........:-)

[Shanthy]

[tscii:c2be0c3ff1]Dear Kugan

Congratulations for the grand opening of part2 of our beloved K’s kitchen. "Vaalzhga valarga ena vaalzhthuvom". My belated birthday wishes to you too. Enjoy your break. I am sure we will benefit with lots and lots of lovely recipes and pictures. Have fun.
Regards
Shanthy
[/tscii:c2be0c3ff1]

[kugan98]

Thanks Suvai for your wishes.
I really need the blessings of my true friends.
Take care. Love Kugan98

[kugan98]

Thanks Shanthy for your kind word and wishes.
I will be posting few recipes. try them.
Thanks, take care. love kugan98

[kugan98]

[tscii] I do not know why this is called Hyderabadi Biryani.
Anyway I tried and it was yummy.
Thanks my dear friend Yamini.




HYDERABADI BIRYANI

Ingredients:

500 grms Basmati rice soak for ½ an hour and drain.
1 inch cinnamon stick , one
2 cloves
2 cardamoms
1 star anise
1 small piece of mace
1 bay leaf.
5 ¼ cups of water

1 cup big onion sliced
Oil to fry the onion.

Veges:
200 grms potatoes cubed
200 grms carrots cubed
200 grms cauliflower florets
100 grms French beans cut into 1 inch in length
100 grms green peas

Paste:
1 tbs ginger paste
1 tbs garlic paste
2 tbs ground small onions
2 tbs green chillie paste
2 tbs fresh red chillie paste
1 cup ground fresh tomatoes
½ tsp tumeric powder
1 tsp garam masala powder


½ cup fresh curds
2 tbs ground cashew nut paste
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
Little lime juice

¼ cup warm milk, add a pinch of saffron in it.
1 tsp rose water
50 grms almonds, soaked , halved and roasted in ghee
50 grms cashew nuts roasted in ghee
25 grms raisins roasted in ghee
½ cup ghee
Salt to taste

Method:
Rice: Pour 2 tbs of ghee in a pot, add in all the spices.
After they crackle, add in the soaked rice and fry for few minutes.
Add 5 ¼ cups of water and salt, in medium heat, cook till ¾ cooked.
See that all the water is evaporated. You can even cook it in a rice cooker. Keep aside.

Onion: Heat the oil in a wok, and fry the onions to crisp golden brown.
Keep aside.

Masala: Heat the remainder of the ghee in a wok, add in all the things under “paste” and fry on slow fire till oil separates.
Add in the veges, and salt and cook on low flame till the veges are cooked. Stir once in a way to see that it does not stick to the wok.
Add in the well beaten curds, and cashew nut paste. Stir nicely.
Now add in the chopped coriander leaves, mint leaves and the lime juice. Stir nicely and remove.

Place half the rice in a wide pot.
Spread the vegetable masala on the rice evenly.
Now spread the rest of the rice on the vege masala.
Mix rose water and the saffron milk, pour around the corners.
Sprinkle the fried onions, the fried nuts and raisins.
Close the lid and put on dum for 20 minutes.
Mix well once after removing from dum.
Serve with onion raitha

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[kugan98]

This recipe was the request from my dear friend Prema.


TOMATO RAVA UPMA

Ingredients:
1 cup sooji nicely roasted in 1 tbs of ghee
1 tsp ginger finely chopped
1 green chillie chopped more if you like hot
1 medium onion chopped
1 big tomato chopped
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
2 tbs coriander leaves chopped
2 tbs fresh coconut scrapings
2 tbs ghee
2 cups of water
Salt to taste
Little lime juice
Fried cashew nuts if desired

Method:

Heat ghee in a wok, add in the mustard seeds and urad dal.
When the mustard splutters, add in the onions, green chillie,
Curry leaves, and chopped ginger. Stir fry on medium heat for 3 minutes. When the onion becomes soft and little brown add in the chopped tomatoes. Cook till they become soft.

Add in the 2 cups of water, coconut and salt and let it come to boil.
Add in the roasted sooji, keep mixing make sure it does not form lumps. Keep stirring till the sooji is cooked and all water absorbed.
Add in the chopped coriander leaves, cashew nuts and lime juice.
Give a final stir and remove. Serve with any chutney.

This preparation will be a bit mushy and not be uthir, uthir.

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[kugan98]

[tscii]
Try this spongy pakoras.


SOFT ONION PAKORAS

Ingredients:
1 onions chopped finely
1 small potato shredded
3 green chillies chopped fine
¼ cup coriander leaves chopped
1 cup besan flour
1 tsp cumin seeds
½ tsp chillie powder
¼ tsp tumeric powder
Little asfoetida powder
A little pinch of baking soda
Salt to taste
Oil for deep frying

Method:
Mix salt with the onions and leave aside for few minutes.
Now add all the other ingredients (except the oil) into the onions.
Add little water and make into a soft batter.

Heat oil in a wok, make any shape or balls and deep fry in oil
Fry the pakoras till they turn golden brown.
Drain on paper towels. This pakoras will be very spongy.
Serve hot with mint chutney . or any other sauces.
Mint sauce is the best.

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NOTE: More recipes to come.

[rockydeva]

vanakkam kugan sir...

Vazhthukkal for grand opening of Kugan's Kitchen part2

i wnt to know how to make a brinjal side dish for biriyani.. (Like in Muslim home)

[kugan98]

Welcome Rockydeva to Kugan's Kitchen.
Thanks for your kind wishes.
We normally cook this as side dish for biryani, when we have guests for dinner or lunch. Thanks. Kugan98


BRINJALS IN PEANUT SAUCE


Ingredient:
8 small brinjals or you could cut the long brinjal into strips
4 green chillies slit them length wise
1 tsp pepper corns
1 tsp mustard seeds
A lime sized tamarind ball extract thick juice
4 tbs oil or ghee
Salt to taste
Water about a cup

Paste:
2 tbs groundnuts roasted
1 tsp kas kas roasted
1 tsp sesame seeds roasted
1 tsp fenugreek seeds roasted
1 tsp cumin seeds roasted
10 small onions sliced
2 big tomatoes chopped fine
5 garlic pips sliced
1 tsp coriander powder
1 tsp tumeric powder
1 tbs chillie powder

Method:
Using very little water grind all the paste items.
Slit brinjals till length so that the stalk is intact. Apply little salt.
Deep fry these brinjals 3/4 cooked in oil and keep aside.
In a wok heat the oil, add the peppercorns and mustard seeds.
Then add the green chillies, saute them well.
Now add the ground paste and stir well.
Add little water and let the paste cook well.
Add the thick tamarind juice and the fried brinjals.
Cook till the gravy becomes thick
The oil will float on the top, taste for salt.
. Off the fire.
Remove and serve. It goes well with biryani or ghee rice.

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[Madhu Sree]

vanakkam kugan sir...

:rotfl2: hayoooo hayoooo... :lol2:

[kugan98]

[tscii]

KAARA SEEDAI

Ingredients:
1 cup rice flour roasted, and sieved well
1 ½ tbs urad dal flour roasted and sieved well
2 tsp butter or hot oil
2 tsp scrapings
½ tsp cumin seeds
¼ tsp asafetida powder
¼ tsp chillie powder
Salt to taste.

Method:

Mix the rice flour, urad flour, cumin, coconut scrapings, asafetida,
Chillie powder , and hot oil or butter.
Mix the dough with a sprinkling of water. The dough should just be such that you can make a ball out of it. There should be no lumps.
The seedai will burst open if there are any lumps

Roll the the dough into small balls and place them on a muslin cloth
For a while. The cloth will absorb little moisture from the seedais.
Heat the oil in a wok for frying.
Put little seedais at a time. Do not over crowd the wok.
Do not turn the seedai for a while. Then slowly turn them over and fry until they are golden brown and crispy.
Remove from oil and place on paper towels.
Store when really cooled.

Note: Hold a shield to your face when you fry the first batch. Ha! Ha!


Sorry my seedais are not smooth"

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[NOV]

My dear friends, I will be away from Kugan's thread from the 9th for about 10 days, for personal reasons.:ty: for still thinking abt the thread inspite of your personal issues. God bless. :)

[NOV]

Note: Hold a shield to your face when you fry the first batch. Ha! Ha!

Sorry my seedais are not smooth"1. As mentioned by you, allow the balls to rest for at least an hour, so that they will dry out and won't blast in your face. :)

2. Maybe less liquid could help?

[suvai]

Hi kugan nga!!
athukuley super recipes pottu asathiteenga...............will try them out slowly & give u the input....nga :-)

Seedai's sometimes burst due to (stones ground in ulathamparupu - nu enga elders solluvaanga)...
Nov ngov sonathu also another reason.

Thank u!! despite your busy schedule you do so much for us...u r awesome!

[suvai]

Dev nga...iniki onga simple but very tasty chutney senjen....superrrr ah vathidichi...nga....thank u!:-)

[kugan98]

NOV anneh thanks for your wishes and tips.
Will keep in mind.
Thanks. Kugan98

[kugan98]

Thanks for the tips Suvai.
Do try out the recipes when time permits.

My side dishes are very simple with ingredients
easily available.
What I normally do is that I will cook and ask the opinion
of my house people. If thumbs up, the recipe goes to our file.
If no the recipe goes to the waste paper basket.

So try out the simple recipes Suvai and give us the feed back.
Thanks Suvai, I am very very grateful to you.
Thanks Kugan98

[kugan98]

[tscii]
MASALA CASHEW NUTS

Ingredients:

2 cups cashew nuts rinsed
1 cup gram flour
¼ cup rice flour
1 tsp red chillie powder
1 pip of garlic fine paste (optional)
A pinch of cumin powder
Little asafetida powder
Little baking soda
Salt to taste
Oil for frying

Method:
Mix all the ingredients and make it into a slightly thick batter.
Add in the rinsed cashew nuts. Mix nicely.
See that the batter coats all the cashew nuts.

Heat oil in a flat pan. When it gets hot, add little of the cashew.
While adding to the oil, lightly loosen the nuts with your fingers,
To make sure they are separate and do not form lumps.
Do not keep stirring, remove once when they are fried nicely.
Put them on paper towel. When cooled keep in air tight containers

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[kugan98]

[tscii]
According to a grand old lady, this is how sambar
is done in the villages. With veges they get around their house.
The taste was really good.


VILLAGE SAMBAR

Ingredients:

For the paste:
10 dry red chillies
50 grms coriander seeds
1 tbs black pepper
1 tbs cumin seeds
1 tsp fenugreek seeds
100 grms small onions
1 sprig curry leaves
3 tbs scrapped coconut
2 tbs oil

Method:
Heat oil in a wok, add the dry chillies, sauté well.
Add in the coriander seeds and roast well.
Now add in the black pepper, cumin seeds and fenugreek seeds.
Roast again well, add in the 100grm small onions, roast again.
Now add in the scrapped coconut and fry well and remove.
When cool grind it into a thick fine paste.

SAMBAR:
Ingredients:

150 grms toor dal soaked and boiled till well cooked with tumeric and cumin seeds.
1 tsp cumin seeds
½ tsp tumeric powder

15 pips of garlic whole
50 grms small onions whole
3 tomatoes cut into wedges
1 long drumstick cut into 1 ½ inches in length
2 cubes of pumkin cut with the skin on ( this gives a good taste)
3 tsp chillie powder
1 sprig curry leaves
1 tsp mustard seeds
Little asafoetida powder
1 cup of tamarind juice from a lime sized tamarind.
2 tbs oil
Salt to taste.

Method:
Heat oil in a pot, add in the mustard seeds, when splutter add in the curry leaves and the asafetida powder. Stir nicely.
Now add in the garlic pips and the onions, sauté well.

Now add in the pumpkin cubes and the drumsticks.
Stir for a minute, add in the boiled toor dal and the tomatoes.
Stir nicely add little water and let it boil, till the veges are cooked well.
Mash the pumpkin pieces with a spoon.

Now add 3 tbs of the ground masala or a bit more , and the tamarind juice.
Add the chillie powder and enough salt.
Add more water if the sambar is very thick.
Let it boil well and remove. Serve with rice, idly or dosai.

Note: Sorry my toor dal is not well mashed.

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[dev]

Kugan, recipe marthon nadakkudhu inge!!!...thumbsup:

Suvai, glad u liked the chutney...:)

[kugan98]

Thanks Dev for the comments.
Since I will not be visiting the thread for about 10 days,
I thought I will post few recipes for all to enjoy.
If time permits try some and post the feed backs Dev.
Thanks. Kugan98

[kugan98]

[tscii]

RIDGE GOURD PAAL CURRY

Ingredients:

1 cup cleaned ridge gourd cut into pieces.
6 green chillies slit into 4 and cut across
¼ cup of fresh coconut scrapings grind to a fine paste
4 pips garlic sliced
1 big onion sliced
1 sprig curry leaves
¼ tsp tumeric powder
½ tsp mustard seeds
½ tsp urad dal
1 tbs oil
Little lime juice
Salt to taste.
Little coriander leaves chopped

Method:
Heat a wok with the oil, add in the mustard seeds and urad dal.
When it splutters add in garlic, onions, curry leaves and green chillies.
Sauté well, add in the cut ridge gourd pieces and tumeric powder.
Stir again nicely and let it cook on its on juices.

Now add in the coconut paste ,along with water to form thin gravy.
Add in enough salt and let it boil for a minute.
Remove and add the lime juice, garnish with cut coriander leaves.
Serve with steaming rice.

Note: If you like a tomato cut into quarters can be added to this paal curry while adding the ridge gourd.

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[kugan98]

[tscii]


When ever we find left over idlis
Normally we will do idli taalippu.
Try this Manchurian for a change.



IDLY MANCHURIAN

Ingredients:

6 idlis cut into small squares
2 tsp ginger chopped fine
2 tsp garlic chopped fine
1 big onion sliced
½ tsp chillie paste
2 tbs tomato sauce
1 tbs chillie sauce
2 tbs soy sauce
2 green chillies sliced
2 tbs spring onion chopped
Little coriander leaves
Oil

Method:
Deep fry the cut idlis, remove.
Heat a pan with 2 tsp of oil, add in the garlic, ginger and onion.
Sauté for a few minutes, now add in the chillie paste.
Stir fry nicely, add in all the sauces. Stir nicely.
Add in the fried idlis, mix nicely so that the sauces
Coat the idlis all over. Garnish with spring onions,
And cut coriander leaves. Serve hot.

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[suvai]

kugan nga!!...adengappaaa...so many new recipes to try.....iniki looks like its going to be yr village samabar...nite result podaren along with some side dishes..;-) thank u nga!

[dev]

Suvai, ur interest in cooking is amazing!!!... :D

[suvai]

Suvai, ur interest in cooking is amazing!!!... :D


yes nga dev...i love to cook new stuff....:-)

kugan nga today i made village sambar with murungakai....awesome taste i have to admit.......yr family sure has good taste i have to say because u would never have posted if it wasnt good ileengala ;-)
awesome recipe.....& will try it again for sure.

will continue to post comments on recipes that i intend trying....:-)

[kugan98]

Suvai , thanks a ton for your feed back.
As I have said before these are are all simple
day to day recipes. So just try it out and see.

We all make sambars often. This is a little different.
So no harm in trying. Thats what I always do.

Anyway thanks Suvai for your compliments and comments.
Take care. Kugan98

[kugan98]

Can you all guess what this picture is?

Yes, all are very clever, guess it right.
It's HING resin.
This hing has no additive. The compounded asafoetida will be in powdered form.
Just a pinch of this hing will make a world of difference,
in your sambars, rasams and daals.
Even the empty bottle where it was kept will have such an aroma.
I never fail to buy this on each visit to India.
It costs me Rs. 110/- for hundred grms.

[html:5125120527]
http://img34.imageshack.us/img34/8238/hing.jpg
[/html:5125120527]

[kugan98]

[tscii] Another simple dish which we cook often.


PLANTAIN PEPPER FRY

Ingredients:
3 plantains cut into fingers about 2 inches in length
1 big onion chopped
2 green chillies sliced
2 tsp ginger garlic paste
1 tsp aniseed
1 tbs tamarind juice
2 tsp black pepper ground coarsely
¼ tsp tumeric powder
2 tbs oil
Little coriander leaves chopped

Method:
Heat oil in a wok, add in the aniseeds and curry leaves.
Let the aniseeds splutter, now add in the onions and the green chillies.
Sauté well till the onions turn slightly brown.
Add in the cut plantais and fry well.

Now add in the ginger garlic paste, tumeric and salt.
Fry nicely, sprinkle little water and cook on medium heat.
Keep frying now and then till the plantain is cooked.

Now add in the tamarind juice, and the pepper powder.
On high heat fry till the dish is dry.
Remove and garnish with the coriander leaves.
Serve as a side dish.

[html:6cbac103b7]
http://img180.imageshack.us/img180/8670/plantainpepper.jpg
[/html:6cbac103b7]

[kugan98]

[tscii]
Another simple dish with available ingredients.



CUCUMBER WITH DAL

Ingredients:
2 cups of cucumber cut into cubes
½ cup toor dal soaked and boiled till cooked
1 tomato chopped
1 onion sliced
2 green chillies sliced
1 sprig curry leaves
½ tsp red chillie powder
¼ tsp tumeric powder
2 tsp oil
1 tsp mustard seeds
1 tsp urad dal
Little asafetida powder
Salt to taste

Method:
Heat oil in a wok, add in the mustard seeds , urad dal and asafetida.
When it splutters, add in the curry leaves, onions and green chillies.
Sauté well, add in the chopped tomatoes, chillie powder, tumeric,
And the cooked toor dal and the cucumber. Stir nicely.
Add salt and little water if the dal is very thick.
Let it boil once and remove. Serve as side dish for rice.
[html:75d2084fe6]
http://img215.imageshack.us/img215/73/cucumbersubji.jpg
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[kugan98]

[tscii] Dear friends, my nephew today sits for a Government exam called UPSR. Yesterday we took him to temple for prayers.
This morning we made sweet ponggal and offered as prasadam to God before he left for school.
Here is the sweet ponggal


SWEET PONGGAL

150 grms raw rice
75 grms split moong dal
1 ½ cups jaggery crushed
2 tbs cashew nuts
2 tbs raisins
¼ cups ghee
½ tsp cardamom powder
3 cups milk
3 cups water
A tiny pinch of salt

Method:
Heat 1 tsp of ghee in a wok and roast the moong dal
Till it turns light pink with a nice aroma. Keep aside

Roast the cashew nuts and raisins in little ghee. Keep aside

Wash the rice and moong dal. In a pot add the rice and moong dal.
Add the water and milk, and cook on low heat.
Take care that the milk does not boil over.
Stir occasionally to see that it does not stick to the bottom.

In another pot, melt the jaggery in 1 cup of water.
Simmer for about 5 minutes. Strain and keep aside.
Let it cool a bit. Jaggery should only be added when the rice
Has completely cooked. Other wise the rice will stop cooking.

When the rice has been thoroughly cooked, add in the cooled
Syrup,cashew nuts, rasins, cardamom powder, ghee and the salt.
On medium heat stir well to combine all.
Cover and simmer until the whole mixture comes together.
See that the bottom does not get burnt.
Turn off the heat, let it sit for about 20 minutes.
Ponggal will thicken on cooling

[html:f1ed9671f3]
http://img2.imageshack.us/img2/1097/ponggal.jpg
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Tomorrow will be payasam.

[suvai]

Hi Kugan nga!!
All the very best to your nephew for the exam!!...nalla paniduvar kavalai padaatheenga..;-)
vazhakai poriyal puthu vithama iruku..with black pepper....try pannanum..;-)
Thank u for the sarkarai pongal also the rest of the recipes.. kugan nga...

[kugan98]

Suvai, I just do not know how to thank you for
your kind comments. Thank you, thank you. :notworthy:

Thanks a lot for your kind blessings for my nephew.
They need lot of elders blessings.

Today will be my last day, I will come back after 10 days
to continue the thread.
Thanks nga Suvai.

[Hemant Trivedi]

Can you all guess what this picture is?

Yes, all are very clever, guess it right.
It's HING resin.
This hing has no additive. The compounded asafoetida will be in powdered form.
Just a pinch of this hing will make a world of difference,
in your sambars, rasams and daals.
Even the empty bottle where it was kept will have such an aroma.
I never fail to buy this on each visit to India.
It costs me Rs. 110/- for hundred grms.

[/html]

kugan98,

I am sorry to break your heart but you are being taken for a ride by whoever is selling you "HING" aka Perangayam that you have shown in the photograph. It is also a compounded version and not pure Asafoetida/Hing/Perungayam.

Pure Asafoetida is an amorphous resin and has absolutely not even the lightest sheen . It is soft and a bit sticky to fingers. If you burn it, it will burn with yellow flames. When mixed with water, it will resemble Milk.

The photograph hing is compounded in Madras, Bombay and Amritsar. What your photo shows, is most probably compounded in South.

Hemant Trivedi

It would be interesting to read my Hing Saga in my thread.

[suvai]

hi kugan nga,

i tried out yr velarikai with dal turned out well...saathathukum nalla iruku...i am sure it will be nice with chapathi too....:-)

neenga poitu nalabadi vaanga kugan...nga!!take care.
we all will surely miss u.

[superspiczy]

AYAM LEMAK CHILLI PADI (COCONUT CHICKEN WIT BIRD EYE CHILL)


Ingredients:

1/2kg Chicken - washed & cleaned
2 potaoes- Cut

1 large onion- sliced}
1tbsp Ginger n Garlic paste}
4cm - Lemongrass - serai} GRIND INTO PASTE
1tsp Shrimp Paste}
1 tsp Dried Shrimps}
1 tsp Tumeric Powder /Galangal}
Few Kaffir Leaves (Lime leaves)
16 Bird Eye (Chilli padis)

Oil
Salt
pinch of sugar
Coconut milk

Method:

In a pan with hot oil, add in the kaffir leaves, lemongrass and stri fry till nice aroma. Add in the grinded paste. Stir fry for 5 mins. Add in the chicken and potatoes and blend it together with the chilli paste. Add in the coconut milk and enough water and cover it with a lid. 10 mins later add in salt and sugar and give it a good stir and let it boil for another 10mins till the chicken and potatoes are well cooked. Remove from heat and serve with hot rice.


[html:079400b19b]
http://img89.imageshack.us/img89/6844/090920091379.jpg
[/html:079400b19b]

[superspiczy]

SPICY GARLIC BUTTER PRAWNS


Ingredients:


Butter - 2tbsp
1/2 Kg Prawns - Cleaned
Sugar - 1/2 tsp
Salt - 1 tsp
Chilli Powder - 2 tsp
Sesame oil - 2tsp
Cornflour - 2 tsp
Meat Curry Powder - 2tsp
2 eggs lightly beaten
Grated Coconut -2 tbsp
Nestum/oats- 2 tbsp
Pepper -1tsp
Garlic - 4 cloves (chopped)
Sprigs of Cury leaves
Chinese Cooking Wine - 2tbsp
Oyster sauce - 1tbsp

Method:
Marinate the prawns with 1/2 tsp sugar, 2 tsp sesame oil, cornflour,chilli powder, garlic, curry leaves, chinese wine and oyster sauce and fry the prawns till goldeb brown.

Combine the Curry powder, eggs, grated coconut, oats, salt & pepper in a bowl. Heat the pan with butter. Stir in the mixed mixture very quickly with chopsticks and make it into crispy strips. Add in the fried prawns and season and stir fry.

[html:d89e800a07]
http://img25.imageshack.us/img25/2536/110920091386.jpg
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[dev]

Finally, tried pad thai noodles today!!!... bowl licking good...;) :slurp:

thanks Kugan...:)

[suvai]

Tried the vazhakai poriyal with pepper....turned out very well.....unique flavour....thanks kugan nga


SS... will try yr prawn replacing it with potatoes i am sure will not be able to equate the taste....but atleast cld register the taste as your preparation...thanks

[dev]

i find the nilgiris supermarket stocking some of the thai sauces, chinese sauces & malaysian flat noodles(egg/veg)...I bought a pack of the veg flat noodles... wondering if i should make the usual noodles prep with it or try something else... any suggestions ppl?...

[dev]

& I need help on indexing Kugan's thread & Mrs.Mano's thread... any volunteers???... pls PM me if interested...

[suvai]

Hi Dev nga,
Flat noodles ah vaithu.."Radna" (kugan's) recipe try pannunga...it came out well for me.!!
s

[dev]

& I need help on indexing Kugan's thread & Mrs.Mano's thread... any volunteers???... pls PM me if interested...You can do it in the first post of Page 3. :lol:

loose thatha...pesaama ponga...

[dev]

suvai, let me see if I can get yellow bean sauce & veg oyster sauce here... if I can get it, I'll def try Radna... pic looks very tempting... Thanks for the suggestion...:)

[dev]

Tried Murungaikai kara kulambu(chettinad style) from here
http://solaiachiskitchen.blogspot.com/2009/08/murungakkai-kara-kuzhambu-drum-stick.html
Turned out well...:slurp:

[suvai]

hello dev nga,
I made radna without both the sauces u have mentioned but used kugans chilli sauce....it turned out exactly the way i had tasted....

Solai's.......I have all her recipes.....i copied even the non veg just to subtitute & try with vegies....I have tried her thakali thogayal/rasam/mochai mandi/idly podi - all good & very diff taste.

[superspiczy]

Suvai,

Yesterday i tried Solai's Egg curry. It was mind blowing. Very different and nice......

Superspiczy

[superspiczy]

Suvai,

Do try the Garlic Prawns.... Ya u can try using potatoes... if you can get vegeterian meat will do .... Enjoy...


Superspiczy

[NOV]

Navarathri begins this Saturday. Hopefully we can get some special recipes for the festival. :D

[dev]

Suvai, can u pls give me the link/page no. for the chilli sauce if u have...

Kugan, tried the yellow curry & it was yum!!!... everyone at home liked it... Thanks a ton for the recipe & the ingredients...:)

[suvai]

Hi SS......i tried yr garlic prawn spices with potatoes & cauliflr....it turned out very yummy...it was a bit spicy for me but it was yummmm...thanks superspicy...:-)

[suvai]

ya solai's recipes are pretty good !!

[suvai]

Dev nga...chilli sauce is part of "Ipoh Hor fun"another recipe that superspicy gave &kugan tried it..........but i used it for radna .... :mrgreen:
see first page of this Kugans kitchen 2 & see under Ipoh Hor Fun recipe....:-)


i also used very hot green chillies cut & soaked in lemon juice with salt.....adengappa...konjam spicy ya poidichi....but everyone enjoyed it.....hope u do too nga dev!

ellam mix & match thaan sometimes ;-)

[suvai]

Nov ngov!!...i am sure kugan's fan & readers will step up to your expectations ;-)

[suvai]

Hope kugan returns soon :-)

[suvai]

Here is a simple "Peanut Chutney" another from my collection:

1 Green Chilli
1 Red Chilli
1 tomato
1/2 tspn Ulutham parupu (urud dal)
1/2 tspn kadalai parupu (channa dal)
sambar onions (shallots) - 4 it has to be very small ones.
Peanuts 1Tblspn

fry all the above in oil adding tomato last.....then allow it to cool & then add
grated coconut 1 Tblspn

Then add salt & grind it with not too much. water...this goes well with dosai & idly.....hope u all will enjoy it too.

One can have this with rice & nalleNai too :-)

u can add more of the dals if u want or add more of the chillies if u want....

[dev]

Thanks Suvai...will try it...:)

[dev]

I've finally updated the index for Kugan's Kitchen part 1... Please check the index thread... Since Kugan's Kitchen part 1 is locked, I couldn't update the index there... NOV, can u pls update the index there?...

[dev]

APPADA....recipe indec for part 2 is also ready...hope u all benefit from it...:)

[suvai]

:thumbsup: :thumbsup: thank u nga dev for indexing the recipes.....u r awesome!

[dev]

Suvai :bow:

Kugan, made brinjal + peanut curry today... quite diff & taste was good too... I steamed the brinjals instead of frying...

[Selviem]

dev , thanks a lot for the receipe. it is very easy and handy.
selvi

[dev]

dev , thanks a lot for the receipe. it is very easy and handy.
selvi

Selvi, I guess u r talking abt the recipe index, right?... :roll:

[suvai]

awesome nga dev.....:-) will try that too.....

selviem.....enga kaanom ongala romba naala...hope all is well....good to c u......tc nga!

[Selviem]

dev,
yea i am talking about the receipe , thank u so much for ur efforts.
selvi

[Selviem]

suvai,
At home kids and myself are down with viral fever, so no special cooking at home. but i am going through the thread. once i get back to normal, i will post some receipes
selvi

[dev]

Selvi, take care of ur health & the kids too...:)

[dev]

Suvai, try panni paarunga...nalla irundhichu... konjam baingan bharta taste vandhichu ...

[suvai]

Hi Selvi nga.........hope you & your family feels better soon.
take care......s

[suvai]

dev nga....bhartha taste ngalaa.....apo enaki chappathi yo aniki try pannidaren nga ;-)

[Selviem]

thanks dev and kugan
selvi

[Selviem]

thanks suvai
selvi

[suvai]

u r welcome nga selvi...:-)

[suvai]

kanavilai arivipu:

madhu sree
shanthy
rnithya
thalafanz
mattrum pala anbargalai kaanavilai :mrgreen:

[Shanthy]

[tscii:b05a855efb]Hello Kugan, Suvai and friends

That arivupu from Suvai made me laugh and drag me to the home computer. Thank you. I am sure all those in the kanavilai arivipu are here may be a little busy. Sorry to let you, Selvi and Dev alone.
Hope Selvi and the family are fully recovered now.

Indexing makes searching for recipes a lot easier. Thank you Dev.
I am posting my version of vegetable cutlets recipe.

Regards
Shanthy

Vegetarian cutlets

Ingredients

Onion 1 chopped finely
Green chillies 4 finely chopped - optional
Ginger 4cm piece finely chopped
Potatoes 2
Carrot 2
Frozen beans 2 cups
Chick peas 2 cups boiled or 1 cup raw soaked for 12hrs
Pepper ½ tsp
Chat masala 1tsp or lemon juice
Corn flour 1tb sp
Bread crumbs 1 cup
Salt – taste the mix after adding chat masala and adjust the salt.
Oil for frying

For coating;
Bread crumbs 2cups
For dipping batter;
3tb sp cornflour mixed 2cups of water and make it as a thin batter.

Boil the potatoes and chick peas. Mash potatoes roughly.

In the food processor, chop carrot pieces and beans till they become small pieces. Add boiled chick peas and run the food processor for 30 secs. Put the vegetable mix in a bowl. (This can be done by finely grating carrots, chopping beans and mashing boiled chick peas then mixing all.)

Add finely chopped onion, ginger and green chilli, one cup of bread crumbs and one Tb sp corn flour to the vegetable mix.
Add chat masala or lemon, pepper and salt to taste. Mix well.

Make balls and dip in cornflour batter and roll in bread crumbs. Keep it in the fridge for 30min if time permits. Fry in medium hot oil till golden. Serve with chilli or tomato sauce.
[/tscii:b05a855efb]

[Hemant Trivedi]

kanavilai arivipu:

madhu sree
shanthy
rnithya
thalafanz
mattrum pala anbargalai kaanavilai :mrgreen:

suvai,

your concern is genuine. I think most of the food section visitors have started their own blogs and do not visit except to copy recipes and photographs.
One blogger has copied my entire food website in her blog.
I am going to post the link to that bloggers today or tomorrow,
for people to see.

For me, I am not deterred by non visits or few people visiting us on Forum Hub. Quality is more important than quantity.
I think me, kugan and Mrs. Mano will continue posting.

Thanks for your concern (on behalf of kugan98)

Hemant Trivedi

[dev]

Sorry to hear this Hemantji... it's very kind of u to not to disclose the identity of the hubber as yet...Hope she removes the posts & atleast aplologises...

[suvai]

Thank u shanthy for the cutlet recipe...sounds tempting..:-) thank u for popping up into the thread with yr recipe ;-)

[suvai]

sorry to hear that hemantji......yr entire food website copied???? that is not right...:-(

[superspiczy]

Hi folks,

Its very sad to know that many people lack in being ORIGINAL.

I also have my own blog on cooking. Correct me if i am wrong. Well its ok to help one another by posting few recipes from your friends. But, its totally wrong to copy the entire thread and get the credits. For an example, I have posted 1 or 2 recipes of Kugan's on my blog. But on the heading of my blog i always mention that this recipe was given to me by my friend kugan. I have also a link on Kugan's website. SO that many more others can join this hub too....
As for me, Whatever recipes that i post on my blogs.. it is also shared on this hub. I do my part by sharing my recipes on Kugan's thread. I strongly deem that Kugan's thread has made me a better cook. So my gratitude goes to this thread

Its always good to share your recipes with others. But do mention them in ur post as the credit goes the to them. Its their hard work. So please omit this copyright thingy. Thats totally unfair to the one who created the blog.....

Superspiczy

[superspiczy]

Kueh Makmur (Leaf biscuits with Peanuts)

Ingredients:
250 gm. Butter
50 gm. sugar
2 eggs
450 gm. plain flour
1/4 tsp. baking powder
1/2 tsp. salt
a few drops of green colouring

Filling: Mix together

300 gm. roasted groundnuts - roasted and blended coarsely
120 gm. castor sugar
3 Tbsp. Creamy Peanut butter / shortening or cornoil

Method:

(1) Cream butter and sugar till creamy. Add in egg and a few drops of green colouring.
(2) Add in flour, baking powder and salt and mix till a dough is formed. Rest in the fridge for 30 mins.
(3) Roll peanut fillings into small balls.
(4) Pinch some dough, roll thinly and wrap up with peanut filling. Make into an oval shape and then use pincher to press into leaf-like design. Place onto baking tray.
(5) Bake in preheated oven at 150C for 20 mins.
(6) Remove and cool a little before dusting with icing sugar.
(7) Cool and store in airtight containers.

as a side dish.

[html:5159ee3a47]
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as a side dish.

[html:5159ee3a47]
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[Selviem]

hi hubbers,
just now the ramadan month was over. My friend she makes a porridge, when she breaks the fast. I changed her receipe in a healthy way. But the taste is same.

Oats Porridge:
-------------

Cooking oats - 1 cup
Channa dhal(bengal gram) - 1 1/2 tblsp
Methi seeds - 1/4 tsp
Bengal gram and methi seeds should be soaked in enough water for 1 hour.
salt - reqd
coconut milk powder - 1 tsp diluted in water

Seasoning :
----------

Cooking oil - 1 tsp
cloves - 2
cinnamon - 1" pieces (2)
Jeera - 1/2 tsp
Green chilly - 1 slit
Onion - 1 small (chopped)
Curry leaves, pudhina, coriander leaves - 1 tsp each
ginger garlic paste - 1 tsp
carrot - 2 tblsp chopped
green peas - 1 tsp
Tomato - 1 small (chopped)-optional

In a pan, add oil, cinnamon, cloves, jeera once it pops then add onion, green chilly saute for 2 minutes, then add the leaves. then add ginger garlic paste, fry for 2 minutes. Then add carrot, green peas mix it nicely. If we want to add tomato, here we have add tomato and fry nicely.

Then add channa dhal, methi seeds and add 1 cup of water, cover and cook till channa dhal is 3/4th done. then add oats and add another 2 cups of water, salt and cook till the oats is nicely cooked like a porridge. lastly add the coconut milk when it starts to boil switch off the gas.

We can dilute the porridge according to our consistency.

Variations:
-----------
1.Same like above we can make with wheat rawa, this can be used after frying it (same like uppma). This has be pressure cook with all the ingredients.

2. Also we can make with brown rice.

3. Also we can make with raw rice.

Weight watchers can have this porridge either as a afternoon meal , with that some salads and vegetables.

In the night only this porridge is enough for the dinner.

Mainly oats is good for weightwatches, next comes the brown rice and next comes the wheat rawa.

Please try it and let me know the feed back

[Madhu Sree]

Okra raitha / Vendakaai Pachidi:

Purpose of this dish:

1. If we think of raitha, then, definitely onion raitha will come to our mind. Y not something different?

2. On pooja days, we cant have onion in our food. So we can have this type of raitha on those days.

Vendakaai/Ladies finger/okra: 1 or 2 cup(s) - chopped
Mustard seeds & Urad dal to temper
asafoetida/perungaayam powder - 2 pinch
Green chilli
salt to taste
Grated cocunut - 2 spoons
Cocunut oil - 1 spoon
Cooking oil - 2 spoon
Curd

Method:

In a fry pan, add cooking oil and fry vendakaai well (deep fry if required and for more taste :P ). Remove from fire and add cocunut oil, mix well and keep it aside.

Again, in a pan, add little oil, add mustard seeds, let is pop up, then, add urad dal, fry till golden brown. Now, transfer to vendakaai.

In a bowl, add curd, vendakaai, grated cocunut, salt, asafoetida and mix well.

Yummy okra raitha ready. :)

Preparation time: 10 mins

[Madhu Sree]

kanavilai arivipu:

madhu sree
shanthy
rnithya
thalafanz
mattrum pala anbargalai kaanavilai :mrgreen:

idho vandhutten :redjump: :D :P

[kugan98]

dear friends, this is Kugan 98.
Friends I am very sorry to say that, I am back,
but my health is quiet bad. I need sometime
to improve my health. Even writing this message too,
I did it with much difficulties.

I would like to thank each and everyone for their
recipes, comments and tips.
With Lords grace, hope to get better soon,
and come back with lots of recipes.

May the Goddess, Durga, Lakshmi and Saraswathy
Bless each and every one of my friends and their famalies.
Happy Navarathiri to every one.
Love Kugan98

[sudha india]

Hello Kugan........... Ennaachu ?

We are all with you wishing you speedy recovery and good health.
Get well soon and come back.

[NOV]

Dear K

Dont worry about anything and take plenty of rest. Kugan will take care of you and we will all pray for your wellbeing.

[superspiczy]

Kugan,

Please take rest. Ur health is very important. Drink loads of water. Its ok if u dont visit the hub for now. We can fully understand. May the lord bless u with a speedy recovery .....

Superspiczy

[Madhu Sree]

K, take care :(

nalla rest edunga... u will be alright soon... :D

[Selviem]

Kugan,
please do take care. we all will pray to god for ur speedy recovery, donot worry about the thread. we will keep the thread moving. Ur health is main.
Plz................. take care.
selvi

[suvai]

Dear Kugan,
I pray for your speedy recovery. Ellaam valla antha Court Pillaiyaar kiteyum Murugaperumaan kiteyum...neenga seekiram gunamadaiya vendikaren.
We all totally understand.....so firsttttt onga health paarthukonga....sareengala!

[NOV]

Ellaam valla antha Court Pillaiyaar kiteyum Murugaperumaan kiteyum...neenga seekiram gunamadaiya vendikaren.!:shock:
how do you know this? :D

[suvai]

Court Pillaiyaar.........worlddddd famous ngo nov!! ;-)

[NOV]

Court Pillaiyaar.........worlddddd famous ngo nov!! ;-)seriously?
enga irukkunu theriyumaa? :think:

[dev]

Kugan, take care of ur health... until u recover fully, v all can wait...get well soon...:)

[Shanthy]

Dear Kugan

Sorry to hear about your illness. Good rest and relaxation will boost you up in no time. Get well soon.

Regards
Shanthy

[suvai]

hi kugan/dev..nga's........i tried the brinjal & peanut curry.......it came out well.....dev neenga sonna maathri bhartha taste.......very interesting combination.....:-)

shanthy....onga cutlet try pannitu solaren....thanks for it nga

[suvai]

kugan nga..... May every day find you feeling better!..........we are all thinking of u....:-)

[NOV]

[html:5415d87cdb]http://www.arenaflowers.com/product_image/large/5545-get_well_soon_gift_set.jpg
[/html:5415d87cdb]

From all of us to K!
courtesy of suvai :P

[kugan98]

Dear Friends, first Kugan would like to thank each and everyone from the bottom of his heart. :notworthy:
I am ever grateful for all your prayers, good wishes and nice words.
Without which Kugan would not have got better so soon.

I will not keep you all in the dark.
I went for a surgery and after coming home, turned septic
and I suffered lot of unberable pain.
I had to go back for an repair, I am getting better now.
I could not even sit as the operation was in a delicate place.
I lost my appitite, I became more sick, and lost lot of weight.
I could not read ,watch T.V or anything.

I am so much better now, many aunties came and cooked for me to make me healthy.

My maid some how has noted some of the recipes for me.
Hope to come bouncing back with much more recipes.
Thanks everyone, thousands thanks .
Love Kugan98

[dev]

Kugan, take good care... our prayers r always with you... :)

[dev]

Potato masala:

Cut 1 large potato or few baby potatoes into quarters.
Chop 1 large tomato
cut 1 onion lengthwise.
chop 2 garlic

heat oil in a pan. Add a tsp of sombu(fennel seeds). add the onions,garlic & saute till transparent. add chilly pwd, 1/4 tsp garam masala & fry briefly. add the tomatoes & saute till pulpy. add the potatoes, salt- mix well. Add water & cook covered till done & dry. Best served with curd rice.

[NOV]

Dont worry K, this is only a temporary phase. You will come out stronger! :thumbsup:

[Selviem]

kugan take care. Eat healthy. our prayers are always there with u.
selvi

[kugan98]

Dev, thank you very much for your prayers.
Dev, thank you too for your nice potato recipe.
Take care. Kugan98



NOV anneh thanks again for your kind assuring words.
Take care, Kugan98


Selviem, thanks for your prayers.
How is everything at home.
Hope you all have recovered.
Take care, kugan98

[kugan98]

[tscii]

My cousin who came to visit me from India , brought
some sev. She made this falooda.


FALOODA

Ingredients:
2 tbs of sabja seeds
1 ½ cups of boiled cold milk
4 tbs of rose syrup
4 tbs of falooda sev
2 scoops of vanilla ice cream
Little ice shavings

Method:

Soak the sabja seeds in a bowl with enough water.
The seeds will swell up in about an hour.
Break the sev noodles into small pieces.
Boil it in water till it is cooked. (do not over cook till soft)
Pour it into a strainer and wash in running water.
This stops the process of sev being over cooked
Beat the cold milk until it is frothy

Now take a tall glass, add 2 tbs of the rose syrup.
Now gently spoon in half of the noodles.
Slowly add in 1 tbs of the swollen sabja seeds.
Pour in slowly ¾ cups of the frothy cold milk.
Add in little of the ice shavings.
Lastly top with 1 scoop of the vanilla ice cream.
Serve with a long spoon. Enjoy the cool falooda

Note: The above measurement is enough for 2 tall glasses.

First half of the layer

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The final layer:

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http://img24.imageshack.us/img24/669/falooda2.jpg
[/html:f840f18074]

[superspiczy]

Kugan,

It so nice to hear from u ... glad that u are recovering... Please dont start cooking and stress urself. Take ample of rest. Wait till u recover then u can get back to ur usual self.

We all have to thank "Kanthan" for blessing u with a speedy recovery.

Avan iruka bayam yaen? Hugs

Superspiczy

[Selviem]

Kugan, nice to see ur receipe. Howz ur health. please do take care. thanx a lot for giving the falooda receipe. i was searching for it. falooda sev is different from the normal one, or can we use the thicker variety of sev for this. Also my friend told me that we can use some dry fruits too.
we recovered and all r doing well.
selvi

[suvai]

kunga ngaaaaa :-) so happy to see your post....:-)
Hope u r slowly but steadily recovering....
Thank u for the lovely falooda recipe.... special falooda sev nu kidaikuthaa?

dev nga...nalla irukeengala? will surely try out yr potato recipe....:-)

[kugan98]

Superspiczy thanks for your kind words.
I am really indebted to all my dear friends.
All your wishes and kind words are like booster to me.
Thanks again Superspiczy.

[kugan98]

Dear Selviem , thanks for your compliments, and wishes.

Selviem, actually the falooda sev is nothing but thin vermicelli.
With the remainder sev, I made vermicelli upma.
It seems in India you ask for thin sev, thats it.
Selviem you can top the falooda with roasted broken nuts.
You can even add small dry fruits.



In Malaysia we have something called "cendol"
We use brown sugar syrup,
top up with our own method of making flour sev,
warmed cold coconut milk, and lots of ice shavings.
This is the basic, nowadays they add lots of trimmings on top.
such as steamed sticky rice (pulut) boiled red beans and so on.

I will show you the method to make the Malaysian sev.
You can use this to make falooda too.
Our sev, will be green in colour.
You can make it white for falooda.
Take care, Kugan98

SEV UPMA:

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http://img44.imageshack.us/img44/4459/img6256i.jpg
[/html:2658e36772]

[kugan98]

Suvai, thanks for everything, and all your kind pms.
They were like tonic to me.
Thanks again Suvai. No special falooda sev.
Namma semiya thaan. Try pannungga.
Thanks, Take care. Kugan98.

[kugan98]

MALAYSIAN CENDOL

Ingredients:
1/2 cup rice flour
1/2 cup corn flour
3 cups of water, (blend with pandan leaves to get flavour and colour.
1 tsp pandan paste or green colour
1 tsp alkaline water
1 tsp salt

Method:
Mix all the above ingredients untill well combined
Cook over low flame untill it becomes thick.
Prepare a container with ice cold water and ice in it.
( This helps the sev not to stick to one another)
Place a cendol sieve or a laddle like what I used.
over the container and pour the mixture over the sieve.
Press lightly with a big spoon until the mixture goes through.
They will form long strands of sev, and fall into the ice water.
Drain them and keep aside.

To serve, pour brown sugar syrup in a glass or bowl.
Add in the green coloured sev.
Add in the warmed cold coconut milk.
Top up with lots of ice shavings.
serve.


NOTE: If you are making for falooda do not add the colour or the pandan leaves.

The laddle:

[html:126a316b39]
http://img44.imageshack.us/img44/668/spoonk.jpg
[/html:126a316b39]

The Cendol Sev:

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http://img29.imageshack.us/img29/2914/img6268z.jpg
[/html:126a316b39]

[suvai]

kungan nga.........thanks for that clarification about semiya....i think we get that thin variety here.....will get it the next time we trot to indian stores.

[Selviem]

kugan thank u very much for the explanation, coz my kids are waiting for the falooda, i will try this weekend and let u know.
selvi

[dev]

Kugan, nice to c the thread becoming active again...thanks for the recipes...:)

Suvai, nalla irukenga... recipe try pannitu honest feedback kudunga...;) hahaha...

[suvai]

dev nga...iniki onga urulai kizhangu recipe thaanga....unmaiyaga amogamaaga vanthiruchi....:-) thank u nga......

so far all the recipes i have tried of Kugan & mrs mano....have all turned out fabulously well...

[dev]

Suvai, glad u liked the potato recipe...:D unmayaagave ungalukku rombe dhairiyam thaanunga... naan kudukira recipe ellam kuda try pannureenga paarunga!!!...;) :lol:

[kugan98]

SUVAI, DEV and SELVIEM, thanks for your kind words.
Try the falooda and give us the feed back.



Dear friends, I opened todays newspaper, the Star.
I was really surprised to see the cendol on the foodies
coulmun. I am posting the picture from the paper.
This is how cendol is served in a bowl.

Thanks ,STAR paper for the picture.


[html:15b7bcdf32]
http://img44.imageshack.us/img44/1467/mcendol.jpg
[/html:15b7bcdf32]


[html:15b7bcdf32]
http://thestar.com.my/archives/2009/10/4/sundaymetro/ms_02cendol.jpg
[/html:15b7bcdf32]

[kugan98]

[tscii]Well todays lunch was vegetarian nasi lemak.
This is a famous dish in Malaysia.
Here it is cooked as an non-vegetarian dish.
Mine is a vegetarian version.


VEGETARIAN NASI LEMAK (rice in coconut milk)

Ingredients
• 300g long grain rice
• 2 shallots
• 2 slices ginger
• 1/8 tsp fenugreek seeds ( halba )
• 1 tsp salt
• 375-400ml coconut milk (from 1/2 a grated coconut)
• 2 pandan leaves, knotted
Method
Wash rice until clean then drain. Put rice, shallots, ginger, fenugreek and salt in a rice cooker. Pour coconut milk over the rice. (The level of the coconut milk should be 2cm above the level of the rice.) Cook rice until dry then use a wooden ladle to loosen the grains.

Sprinkle the rest of the coconut milk over the rice. Give it a stir with a pair of chopsticks to distribute the milk evenly. Stand for 10 to 15 minutes to allow the rice to absorb the coconut milk. Keep rice warm before serving with other condiments.

Today the recipe is only for the rice.
Tomorrow I will post how to make the sambal.

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[Selviem]

wow kugan, nice picture.

[suvai]

ahaaa....kugan nga.....the pic looks very tempting....side la cucumber/keerai/peanuts?/& what is that red chutney like stuff?
side dish recipes um mudinthaal podunga plz....
rice mela enna pottu irukeenga...looks like potato wedges...:-)

I am not sure if we get pandan leaves & that too knotted....asian market la search pannaren.
why is that i have a feeling this dish will not be the same without the leaves....

r u feeling better than before nga kugan?

[suvai]

Suvai, glad u liked the potato recipe...:D unmayaagave ungalukku rombe dhairiyam thaanunga... naan kudukira recipe ellam kuda try pannureenga paarunga!!!...;) :lol:


ennaa apadi soliteenga....i bet u r a good cook! ;-)

everyone will become good cooks with such awesome recipes here on the forum ;-)

[suvai]

kugan nga.....oru nalla authentic mysore rasam recipe plz ;-)..

[kugan98]

Thanks Selviem and Suvai.
You can cook the rice without the leaves.
Only the nice aroma will not be there.
It does not matter if you do not have the stir fried
water convolvulus.
The basic is the rice, fried peanuts, sambal and cucumber.

As for non-vegetarians, they have boiled egg, fried anchovies, and little anchovies and prawn paste in their sambal.

try the vegetarian version it is good.

[kugan98]

[tscii] Oh dear, my picture looks a bit dark.
O.K in the plate I have coconut rice
Fried potato wedges
Sliced cucumbers
Deep fried peanuts,
Stir fried water convolvulus,
And big onion sambal.


ONION SAMBAL

Ingredients:
3 big red onions sliced into rings
2 pips garlic smashed
1 small tomato
4 shallots
15 dry chillies soaked
3 tbs tamarind paste in a cup of water
Salt and sugar to taste
2 tbs oil

Method:
Blend the soaked chillies, shallots and the tomato.
Heat oil in a wok, add in the smashed garlic.
Sauté till nice aroma comes, add in the ground chillie paste.
Sauté well till oil rises to top, add in the tamarind juice.
Also add in the big onion rings. Add salt and sugar.
Cook stirring occasionally until the gravy thickens.
Remove and serve with steaming hot nasi lemak.


[html:667b143bd9]
http://img36.imageshack.us/img36/3210/onionq.jpg
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[suvai]

gm kugan nga:-)
then will surely try the coconut rice...what is water convolvulus? is it "watercress"?
i like the onion sambal recipe..wht is sambal chutneya?

[kugan98]

Thanks Suvai, in Malaysia it is called sambal.
You c an call it chutney too.
It has a sweet and sour taste, goes well with dosai and idli too.

I have posted the picture of the vege.
It is supposed to have lot of iron contents, also cheap.
You can do without it also.


Your mysore rasam coming soon.


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[suvai]

intha keeraiya paarthathilai inga....but i will look again in the asian market....thanks nga for the pic & also for the forthcoming "mysore rasam" :-)

will surely try the sambal(onion) & let u know ;-)

hope u r feeling better nga!

[Selviem]

kugan today for breakfast i made paniyaram with ur sambal. really superb. as u said it will be nice with idli, dosa and appam i think. thank u for the sambal receipe. how do u feel now?

[kugan98]

Thank you, thank you Suvai and Selviem.
I am feeling so much better now.
In spite of my accounting section starring at me,
I feel very happy to contribute to this thread.


Yes Selviem this onion sambal goes well with, idli, dosai.
appam and even puttu.
Selviem if you like you can add fresh prawns to wards the
end of cooking the sambal, and just cook till the prawns are cooked. It will taste great.


One more thing we went vegetarian for 6 months after my F.I.Law's death. Now all in the family have decided to go vegetarian for life.
I have asked my good friend Arasi to cook any non-vege recipes that I want to post on this thread.
So I will post non -vege recipes if I come across.
Thanks. Kugan98

[kugan98]

[tscii] Dear Suvai, this mysore rasam recipe was given to me by my aunt who owns a famous hotel in Madurai.
I do not know how authentic it is.
I still follow her recipe. Try it out.


MYSORE RASAM

Ingredients:
¼ cup toor dal, well cooked and mashed + 200 ml water
1 small lime sized tamarind, in 500 ml water
1 tomato chopped and crushed
½ tsp tumeric powder
½ tsp asafetida powder
1 tsp mustard seeds
1 sprig curry leaves
Little coriander leaves
2 tsp ghee
Salt to taste

To roast in little ghee and powder:

2 tsp coriander seeds
2 tsp channa dal
4 tsp scrapped coconut
½ tsp cumin seeds
½ tsp black pepper
5 red chillies

Method:
In a pot, add in the crushed tomato, tamarind juice, tumeric powder,
asafetida powder and salt. Let it boil thoroughly.
Now add in the diluted dal mixture and boil on low heat,
until the rasam froths up. Remove from stove.
Add in the ground powder mix well.
In a pan heat the ghee, add in the mustard seeds.
When they stop popping, add in the curry leaves, stir once.
Pour it on the rasam, garnish with coriander leaves.


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[Selviem]

kugan that sounds good. let me try the receipe with prawns next time.
whenever i make non- veg i will post the receipe. today i made egg pepper masala. yesterday i made butter chicken. if somebody is interested i can post the receipe .

[kugan98]

Thanks Selviem, you are great.
Please post your recipes.
I know there are many silent readers who would try
your recipe. Thanks Selviem.

[dev]

Suvai, try this mysore rasam recipe... nalla irundhichu...
http://www.arusuvai.com/tamil/node/2437

[dev]

Kugan, ur family has taken a very tough decision... hats off to u all...

[kugan98]

Dev, thanks for the link.
Dev, thanks again for your wishes.
The Lord has to give us the strength.
Even the youngest member who is only five agreed to go vegetarian. Thanks again. Kugan98

[suvai]

kugan nga.....thank u so much for your aunts mysore rasam recipe....will try it & let u know....:-)

ahaaa onga veetila anaivarum vegetarians aagaraangala.....i am sure they are going to be treated with vitha vithamaana recipes by u ;-)

dev nga......thank u for the link....very interesting & nice recipes in it too.....rasam looks good...kandipa ithaiyum try pannaren....nga :-)

[Selviem]

Egg Pepper Masala:
-----------------

Egg - 6 (boiled and cut into half)
Oil - 3 tsp
Small onions - 20 pcs (crushed)
Tomato - 1 big finely chopped
chilli powder - 1/4 tsp (optional)
turmeric powder - 1 tsp
salt - reqd

Fry and grind the following ingredients to a fine paste:
================================================== ======

Pepper - 1 1/2 tsp
Jeera(cumin seeds) - 1 tsp
cinnamon sticks - 1" (2 pcs)
cloves - 6 pcs
Coconut grated - 3 tblsp

In a pan add 1 tsp of oil , add the above ingredients one by one and fry for 3 minutes and grind to a fine paste.

In a kadai, add 3 tsp of oil, then add the crushed onions and fry nicely , then add tomato, salt, tumeric ,chilli powders fry till it becomes like a gravy. Then add the paste and stir for 2 to 3 minutes. Then add the boiled eggs and cover it with the masalas, cover the kadai with a lid and allow it cook for 5 minutes, then add curry leaves and coriander leaves. This goes well with chapathi, sambar rice, rasam rice and curd rice.

[Selviem]

Butter chicken:
---------------

Chicken - 900 gms, cut into small pieces

For Marination:
---------------

Ginger garlic paste - 3 tsp
salt reqd
red food colour - reqd
coconut milk powder - 2 tsp
lime juice - 2 tsp
curd - 1 1/2 tblsp
pepper-jeera powder - 2 tsp
Kashmiri red chilli powder - 1/2 tsp

Mix all the above ingredients nicely and add the chicken pieces and mix so that all the pieces should coated with the masala and keep in the refrigerator over night.

Next day, remove and keep outside for 1 hour. preheat the oven and grill the chicken pieces for 20 minutes.

Sauce:
======

Ingredients:

Onion - 2 big sliced
Cashews - 6 pcs

Cook onion and cashews in the oven for 3 minutes then grind it to a fine paste.

In a heavy bottom pan or non stick pan, add 2 tsp of butter or 2 tsp of oil, then add 1/2 tsp of jeera, then add 1 1/2tsp of ginger garlic paste, fry till the raw smell goes from it. Then add the onion paste fry nicely, then add tomato paste - tblsp or tomato puree - 100 ml (blanch the tomato, grind and strain it). Allow it to cook for 3 minutes. Now add 1 1/2 tsp of red chilli powder, 1 tsp of coriander powder, 1 tsp of garam masala powder, 1/2 tsp of kashmiri red chilli powder, 1/2 tsp of sugar,red food colour, salt.Now check the taste, if anything to be added more, this stage we can add. Once it comes to boil, add the grilled chicken pieces, allow it to cook for atleast 5 minutes, so that the masala should get into the chicken pieces.
Now take 3 tsp of kasthoori methi and keep in the oven for a minute and crush it with the hands and add this to the curry.

Finally add 100 ml of fresh cream (low fat), and mix nicely. If we want we can even add 1 tsp of honey.
once we add the cream donot keep for long in the fire. just when it comes to boil , remove and it is ready to serve.

[Selviem]

Kugan,

As i said earlier, i use very less oil at home. So the above 2 receipes, i made with minimum oil, we liked the taste. So if anybody wants to try the receipes, then can add oil as per their wish.
selvi

[kugan98]

Selviem, thanks a ton for your nice recipes.
I hope Superspiczy would cook and post the pictures.
As my friend too is fasting for the month of Purataasi.

Thanks again Selviem.
Take care. Kugan98

[kugan98]

[tscii] I will be posting few recipes that was cooked in my house,
By my relatives while I was sick. This recipe too belongs
To my aunty from India.

BRINJAL GOTSHU

Ingredients:

500 grms big purple brinjals
100 ml gingelly oil
5 dried chillies sliced
100 grms small onions whole
8 pips garlic whole
1 tbs ginger chopped
1 tsp urad dal
1 tsp channa dal
¼ tsp mustard seeds.
2 sprigs curry leaves
½ tsp asafetida powder
½ tsp tumeric powder
3 tsp coriander powder
4 green chillies sliced
1 tbs tamarind paste in 1 cup of water
2 tbs chopped coriander leaves
Little vellam
Salt to taste

Method;
Rub oil on the brinjals and roast them on fire.
Let it cool , remove the skin and smash them with your fingers.
Keep them aside.

Heat a wok with the oil, add in the mustard seeds, garlic, asafetida powder and fry for a second. Now add in the urad dal, channa dal
And sauté well.
Add in the chopped ginger, onions, sliced dried red chillie and curry leaves. Sauté well, add in the smashed brinjal mixture, tumeric powder, coriander powder , salt and the sliced cgreen chillies.
Stir for a minute. Now add in the tamarind juice and another
½ cup of water. Let it boil and become thick.
Stir once in a way, add in the vellam and coriander leaves.
Stir well and remove.
Goes well with idli, dosa and even rice.

[html:9ab02ff2fb]
http://img17.imageshack.us/img17/4811/brinjal1.jpg
[/html:9ab02ff2fb]

[Selviem]

Red chilly chutney:
------------------

Dry red chilly - 15
Tamarind - 1" 3 pcs

soak both in water for 30 minutes. with this add 10 small onions, 1 clove garlic, salt and grind to a fine paste.
Then in a pan put 3 tblsp of oil (gingelly oil), kaduku, urad dhal then curry leaves. Add this to the ground paste. This goes well with idli, dosa and appam.

[Selviem]

kugan thanks a lot.

[kugan98]

Thanks Selviem for the red chilly chutney.
We call it " thidir " chutney in our house.
When we have guest, we make two or three types
of chutnies to go with idli or dosai.
Thanks again Selviem

[Madhu Sree]

[tscii] I will be posting few recipes that was cooked in my house,
By my relatives while I was sick. This recipe too belongs
To my aunty from India.

BRINJAL GOTSHU


K, I've already posted my version of gotsu :) sad tht I didnt upload any pic, thx for the pic K... but gotsu wud be little watery and not this much thick... :think: or is it another variation to gotsu?

[kugan98]

Dear Madhu, thanks for the info.
my aunty's recipe has a little bit more ingredients only.
Anyway as I have told before, the more the merrier.
Hers is a thicker version.
I am sure both the recipes would taste super.
So keep posting. Take care. Kugan98

[kugan98]

[tscii]Another recipe from the relative.


MOONG DAL SOUP

½ cup whole moong dal soaked and boiled
3 pips garlic minced
4 small onions smashed
1 tsp tamarind paste in 1 cup of water
1 sprig curry leaves
1 tsp mustard seeds
½ tsp urad dal
2 tsp ghee
Little coriander leaves
Salt to taste

To powder:
1 tsp black pepper
2 dry red chillies
½ tsp cumin seeds
½ tsp tumeric powder

Method:
Drain the soup from the boiled moong dal.
Add 2 more cups of water to it.
Add also the tamarind juice and salt to the soup.
Pour it into a pot and let it boil nicely.

In another pan heat the ghee, add in the mustard seeds,
Urad dal, and curry leaves. Let the mustard seeds pop.
Now add in the minced garlic, and smashed onions.
Sauté well, add in the boiled moong dal and the ground powder.
Mix nicely and pour the contents to the soup.
Let it boil once nicely, add coriander leaves and remove.

You can drink it as it is, or add few tbs of rice to it to
make it into a whole meal.

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[suvai]

hi kugan nga!!
THank u for the lovely kathirikai gothsu & also dal soup....ithukum rasathukum vithyasam irukaa?
but for rasam we dont use moong dal ilaiyo?
sari sari...naan try panitu solaren ;-)
hope u r keeping well nga..kugan.....:-)
anbudan
s

[kugan98]

Thanks Suvai try panni paarungga.
Since I had no appetite, all started making
different types of soups for me.
So much so now I run if I hear the word soup :lol:

[suvai]

Thanks Suvai try panni paarungga.
Since I had no appetite, all started making
different types of soups for me.
So much so now I run if I hear the word soup :lol:

:rotfl: :rotfl:

[kugan98]

[tscii] Another simple dish.


MOTCHAI WITH COCONUT AND CASHEW

Ingredients:

2 tbs of oil
1 inion chopped
2 tomatoes chopped
4 pips garlic chopped
1 sprig curry leaves
2 tbs mint leaves
2 drumsticks cut into 2inches in length
1 tsp chillie powder
2 tsp coriander powder
½ tsp tumeric powder
½ cup motchai soaked and boiled till cooked
1 tsp tamarind paste
2 cups of water
Little coriander leaves
Salt to taste.

To Grind into a paste:
¼ cup coconut
1 tsp fennel seeds
10 cashew nuts

Method:
Heat a pot with the oil, add in the garlic, and onions.
Sauté well, add in the curry leaves, mint leaves and tomatoes.
Stir well till the tomatoes are mushy.
Add in the cut drumsticks, chillie powder, coriander powder,
and tumeric powder. Stir nicely till all the spices are mixed well.

Add in the boiled motchai, salt, tamarind paste and two cups of water.
Boil well till the drumsticks are cooked.
Add in the ground coconut paste. Add little more water if the gravy is very thick. Let it boil once, remove and add the coriander leaves.
Serve with rice or bread.

[html:831ed214c3]
http://img410.imageshack.us/img410/6725/motchai2.jpg
[/html:831ed214c3]

[suvai]

hi kugan nga.....just wanted to day that i tried the mysore rasam & it turned out very very well.....thank u & yr aunt nga !!

mochai & coconut with cashew....try pannitu solaren sounds very yummy nga!

[kugan98]

[tscii] Thanks Suvai for your nice feed back.
I am posting another soup recipe.
Take care. Kugan98




MUSHROOM SOUP

Ingredients:

500 grms of any fresh white mushroom, (like button mushroom) sliced.
1 tbs lemon juice
2 tbs minced small onions
1 tbs butter
1 tsp dried thyme
1 tsp salt
½ tsp ground pepper
1 bay leaf
2 cups heavy cream
1 ½ cups vegetable broth
1 tsp cornstarch dissolved in 1 tbs water
Minced coriander for garnishing.

Method:
In a food processor coarsely chop mushrooms and lemon juice.
Melt butter in a pot, add in the small onions and sauté.
Add in the mushrooms, thyme and bay leaf.
Sauté over medium heat for about 10 minutes.
Add salt, pepper, cream and vegetable stock.
Bring to boil and simmer for about 20 minutes
Add cornstarch and simmer for another 10 minutes.
Stir constantly, check for seasoning, add more lemon juice if needed.
Remove and serve with little coriander leaves.


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[kugan98]

[tscii]

My Malay friend Zarina came to visit me with
This banana porridge. It’s a very simple dish.
Good for dessert or evening tea.


BANANA PORRIDGE

Ingredients:
400 grms any sweet bananas
1 litre coconut milk
30 grms sago
50 grms brown sugar
100 grms sugar or more to taste
A pinch of salt
1 pandan leaf tied in a knot

Method:
Cut the bananas into 3 pieces each
Heat a pot with 1 cup of water.
When the water boils, add in the sago.
Keep stirring so that they do not form lumps.
Add in the pandan leaf.
Add in the coconut milk, when the sago is cooked and swelled
Cook on slow fire and keep stirring.
Add in the sugars, banana pieces, and salt.
Let it boil for a minute and remove.
Can be served hot or cold.

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[kugan98]

[tscii]Dear Selviem, this recipe is for you.
Its from my old file. This will be one of the dishes
if we are having guests for lunch. It will look
very presentable.


EGG SAMBAL

Ingredients:

5 hard boiled eggs
2 big onion cut into rings
2 tbs tomato sauce
125 ml tamarind water from 1 tbs of paste
Sugar and salt to taste
Oil

To grind:
20 dry chillies soaked
5 small onions
3 pips of garlic

Method:
Heat oil in a pan, fry the boiled eggs, turning all the sides.
You will get an uneven surface on the egg.
The eggs will be very light brown in colour, here and there.
Remove and keep.

In a wok heat about 2 tbs of oil.
Add in the ground paste and sauté well.
The oil should separate, add in the tamarind juice.
Add also the tomato sauce. Stir well.
Add in the salt and sugar and let the gravy become thick.
Now add in the eggs and the onion rings.
Stir nicely, let the onions cook a bit.
Remove and garnish with coriander leaves.
Serve with steaming rice.

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[kugan98]

Friends, I believe all are very busy with your Deepavali preparations. Happy preparation everyone.

We do not celebrate Deepavalli this year.
Hope every one will post what menu they had
in their houses for Deepavalli this year.

Advance DEEPAVALLI GREETINGS to all my beloved friends.
With Love Kugan98

[suvai]

Hi kugan nga!
sorry u wont be celebrating deepavali....but my well wishes to you & your family always.

Happy Deepavali to every hubber & their families too!!!

[kugan98]

Thanks Suvai for your nice wishes.
Kugan98

[kugan98]

During festival time we will be serving all kinds
of cool drinks. try this ribena lychee drink.



RIBENA LYCHEE DRINK


Ingredients:

300 ml lychee juice
3 tbs concentrated ribena syrup
Few lychee fruits in syrup
Little cube ice.

Method:
Mix the lychee juice and the ribena syrup/
Add in the lychee fruits.
Add ice and serve in tall glasses with a spoon.

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[Selviem]

kugan,
thanks a lot for egg sambal. it looks very tempting. i will try this week and let u know. Also i made falooda last week , it came out very nicely. kids are very happy. Also whenever i try out new receipes, they will ask me, whether i took from the net. Thanks kugan. Still i didnot decide what to make for diwali.

Happy diwali for all the hubbers.
selvi

[kugan98]

Thanks Selviem for your nice feed back.
I am glad that your children enjoyed the falooda.
Thanks. Kugan98

[kugan98]

[tscii] This is a very rich dish, suitable for festival season.
Non-vegetarians can use boneless chicken pieces,
seasoned and half fried and add to the sauce.,
and cooked well.



TOFU BUTTER MASALA

Ingredients:
300 grms tofu cut into cubes
1 tsp ginger paste
1 tsp garlic paste
1 big onion chopped fine
1 tbs tomato paste
1 tbs tomato sauce
2 tsp chillie powder
1 tbs coriander powder
1 tsp garam masala powder
¼ tsp dried fenugreek leaves
1 cup fresh cream
½ cup milk
6 cashew nuts
3 tbs butter
Little lemon juice
Salt to taste.
little cut coriander leaves

Method:
Heat oil in a pan and fry the tofu cubes until golden brown.
Remove and keep aside.
Make a paste of the cashew nuts with the 1/2 cup of milk.

Heat a wok with the butter, add in the chopped onions.
Sauté well until they are golden brown.
Add in the ginger and garlic paste and fry for a minute.

Next add in the coriander powder, chilli powder, garam masala
And salt, fry for a minute.
Add the tomato paste, tomato sauce and fenugreek leaves.
Mix well, add in the cashew nut paste.
Lower the heat and cook for another 5 minutes.
Stir once in a way so that it does not stick

Now add in the fried tofu and the cream.
Mix well and simmer for about 5 minutes.
Off the stove, add in the lemon juice.
Garnish with cut coriander leaves.

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[suvai]

ahaaaa yummyaaa post panniteenga
tomorrow inga coconut & motchai ( second time pannaren ;-) avolo ruchi... & i will make this tofu masala too & let u know nga kugan!

Dev birthday pola naalaiki oru sweet onnu panidalaama avangalukaaga kunga nga..;-)

Happy Birthday nga dev :-) Have a wonderful birthday.

[kugan98]

Thanks Suvai for your nice feed back.
It inspires me to post more recipes here.
I will think of some thing nice for Dev.
Take care .Kugan98

[kugan98]

Dear Dev,May the Lord Bless you with'
Long life, good health, wealth and lots and lots of happiness.
A very HAPPY BIRTHDAY TO YOU Dev.
Take care, Love Kugan98


http://img19.imageshack.us/img19/4162/wishes.png (http://img19.imageshack.us/i/wishes.png/)

[NOV]

[tscii:35ff98ad78]
Hope every one will post what menu they had
in their houses for Deepavalli this year.


[Kalakand

You’ll need:
l 2 cups paneer
l 2 to 3 tbsps milk powder
l 1 cup condensed milk
l ½ tsp cardamon powder
l silver varak and pistachio nuts (garnish)

First, mash paneer with hands and combine with all the other ingredients except varak and the nuts.

Heat mixture in a heavy-based pan, stirring continuously over medium heat until you reach a thick consistency (about five to six minutes).

Then spread on a greased tray. Cool and decorate with silver varak and pistachio slivers. Chill for a few hours in the fridge. Cut into squares and serve. Tip: Paneer can be easily bought from local Indian stores or you can make your own. It’s a mixture of full cream milk, lemon juice and water.

If you’d rather cut down on the calories, you can substitute condensed milk with sugar.

After the sweet is chilled for a few hours or even overnight, sprinkle with silver varak and the nuts. Silver varak is used for decoration purposes, so you can omit it if you want. This is a simple dessert that can be prepared a day before the guests arrive.

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Recipe from: http://www.nst.com.my/Current_News/NST/articles/20091010091146/Article/index_html[/tscii:35ff98ad78]

[NOV]

[tscii:304433756d]
[Papri Chaat

You’ll need: l I cup plain flour l
2 tbsps semolina l
1/8 tsp salt l
¼ tsp carom or cumins seeds (optional) l
¾ tbsp margarine/oil l
A few tbsps soda water

Mix together the flour, semolina, carom and salt. Rub in the margarine and use just enough soda water until you get a firm dough. Cover dough with a wet muslin cloth and set aside for 10 minutes.

Apply a little oil on your hands to knead the dough again. Roll it out to the thickness of a chapatti or a tortilla. If the dough is a little sticky, sprinkle some flour on it and roll it out.

Cut into 1½ inch rounds with a cookie cutter or knife. Pierce each piece with a fork. Heat oil and fry papris until golden brown and crisp. Cool and store in an airtight container.

Tip: The shape of the papri is left to your imagination. It can also be cut into animal shapes for the children. This is a light and delicious appetiser before the main meal.

To serve papri, arrange them on a flat top. Add some boiled potatoes and chickpeas, and yogurt (season all with a little salt and spices). Then garnish them with some tamarind chutney and chaat masala (powder). Serve immediately.

Tamarind Chutney

You’ll need: l
200g tamarind l
1/3 cup brown/white sugar l 1 tsp cumin powder l
1 tsp fennel powder l
¾ tsp chilli powder l
¼ tsp garam masala (optional) l
small piece of ginger/ginger powder l
1 cinnamon stick or a pinch of cinnamon powder l
1½ cup water

Soak tamarind seeds in hot water. Strain into a pan. Then put pan on stove and add all other ingredients. Cook, stirring continuously. Remove ginger and cinnamon stick. Leave to cool.

Tip: This chutney can be kept in the fridge for many weeks. Always ensure that you never use a wet spoon when taking out the chutney, otherwise it might spoil.

Add chopped dates or raisins to the mixture when it’s on the stove if you want the chutney a little sweeter. If there is little water in the chutney, it will last longer. You can use the chutney as a garnish or eat it with saffron rice.

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Recipe from: http://www.nst.com.my/Current_News/NST/articles/20091010091146/Article/index_html[/tscii:304433756d]

[dev]

Thanks a ton Suvai & Kugan...:D

[Selviem]

Dev,
many more happy returns of the day.
selvi

[Selviem]

kugan,
i cant wait after seeing suvai's comments about motchai curry. tomorrow i am planning to prepare that.
selvi

[kugan98]

Thanks NOV anneh for the recipes.
For one moment I thought those were made
by my anni :lol:

Anyway thanks anneh, I hope many will try it out.
HAPPY DEEPAVALI wishes for everyone at home.
Kugan98

[kugan98]

Thanks Selviem for wanting to try the recipe.
The cashew nut paste makes the difference in the recipe.
Thanks again. Kugan98

[kugan98]

Well Suvai I think this very sweet Neypaayasam will be a very suitable gift for DEV'S Birthday.
This recipe belongs to my dearest sister Ammini Ramachandran.



NEYPAAYASAM

Ingredients:
2 cups raw rice
2 cups of brown sugar
2 cups ghee
1/3 cup cashew nuts broken
2 tbs fresh coconut thinly sliced
2 tbs seedless raisins
1 tsp cardamom seeds crushed

Method:
Wash the rice, add 3 cups of water and boil in
A heavy bottomed pot on a medium flame.
Cook until the rice is well cooked and almost all the
Water has evaporated. Once you add the sugar the
Rice will stop cooking.

Place a pan on the stove add 3 tbs of water and melt the
Brown sugar. When the sugar has liquefied, transfer it
To the rice pot along with 3 tbs of ghee and keep stirring.
Reserve 3 tbs of ghee.
Keep adding the rest of the ghee to the rice, a couple of tbs
At a time, stirring until the rice absorbs all of it.
Cook for about 15 to 20 minutes.
When well cooked, the neypaayasam will start leaving the
Sides of the pot as you stir. Remove from the stove.

Heat the remaining ghee in a small skillet, add the cashew nuts
When they start turning golden, add the coconut slices and
Raisins. The raisins will become plump and the coconut slices
Light brown. Garnish the neypaayasam with the toasted nuts
Coconut slices and raisins. Sprinkle with cardamom powder.
Stir gently, tastes heavenly, warm or cold

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[Selviem]

kugan,
payasam is very tempting, i have to try it after diwali.
selvi

[dev]

wow, thanks Kugan...:) payasam looks too good...:slurp: will try it sometime soon...

[suvai]

apadi podunga...neypaayasam for everyone on behalf of namma dev avargal....:-)

hope u had a marvelous day nga dev....surprise party koduthaangala veetila :-)

[suvai]

kugan nga......vendhaya milagai pazham kuzhambu recipe therinja podunga....plzz....

[kugan98]

Thanks Selviem, Dev and suvai for your nice comments.
Take care. kugan98

[dev]

Yeah, had a very very very pleasant day yday & a surprise party Suvai... kutti gave me a surprise kiss... uchchi kulirnthidichu....;) :lol:

[kugan98]

Dev, thats a best present a mother could get.
I was moved to tears thinking about your cute little one.
How thoughtful of her.


Ahma mudi valthirucha?
Take care. Kugan98

[kugan98]

[tscii]
CURD VADAI

Ingredients:
For vadai:
2 cups whole skinless urad dal, soak for 2 hours
3 cups thin warm butter milk
Salt to taste
Oil for frying

For the curd:
2 cups thick fresh curds. (not sour)
3 green chillies
1 tbs fresh coconut
½ inch ginger
4 cashew nuts
Salt to taste
Little coriander leaves for garnishing
Little grated carrot for garnishing

To season:
1 sprig curry leaves
1 dry red chillie broken
½ tsp mustard seeds
Oil

Method:
Drain the soaked urad dal and grind it to a fluffy consistency.
Sprinkle little water while grinding.
Add the salt last before removing from the grinder.
(the vadai will be hard if you add first)

Keep oil ready for deep frying.
Take a small lemon sized amount of batter and make
It into a vada shape. (A thick plastic paper can be used for this step)
Slip the vadai into the hot oil and fry till they turn to a golden brown colour. Keep a bowl of the the warm thin butter milk.
As soon as you remove the vadai from the oil, drop it into the bowl of warm butter milk. Leave it there for about 20 secs.
Then squeeze out the butter milk and keep aside.

For the curd, grind the green chillies, ginger, coconut and cashew to a fine paste.
Beat the curds to make sure there are no lumps.
Add the ground paste, salt and little water and mix nicely.

Do the seasoning with the ingredients given above.
Add it to the curds and mix well.
Now take a flat tray and pour a thin layer of curd in it.
Arrange all the vadais, pour the remaining curd mixture evenly all
Over the vadais, covering them completely.
Soak the vadais for at least an hour. Chill the vadais for sometime.
Before serving, garnish it with grated carrots and coriander leaves.
serve in idividual dishes

Note: The curds will turn sour after about 5 hours.

Rasa Vadai; heat the dal rasam, add in the fried vadai in the rasam. Soak for an hour and serve with the rasam, and
Little cut coriander leaves and chopped onions.

Sambar Vadai: Make onion sambar, add in the soaked and squeesed vadais in the hot sambar. Soak for an hour.
Serve with sambar and chopped onions.

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[dev]

Dev, thats a best present a mother could get.
I was moved to tears thinking about your cute little one.
How thoughtful of her.


Ahma mudi valthirucha?
Take care. Kugan98

very true, Kugan...:)

Yes, mudi valarnthidichu... marupadiyum mottai poda neram vanthidichunu ninaikiren...:)

[Selviem]

kugan,
today i made mochai cashew curry, varthaikal ellai, everybody enjoyed it very much.
thanks kugan
selvi

[kugan98]

Thanks Selviem, the pleasure is all mine.
Thanks again for trying.
kugan98

[kugan98]

[tscii]


METHU VADAI

Ingredients:
1 cup whole urad dal soaked for an hour
½ inch ginger chopped finely
3 green chillies chopped
1 big onion chopped
Little coriander leaves chopped fine
1 tsp cumin seeds
Salt to taste
Oil for frying.

Method:

Drain the soaked urad dal and grind it to a fluffy consistency.
Sprinkle little water while grinding.
Add the salt last before removing from the grinder.
(the vadai will be hard if you add first)
Mix in all the chopped ingredients and cumin seeds.
Mix well.

Keep oil ready for deep frying.
Take a small lemon sized amount of batter and make
It into a vada shape. (A thick plastic paper can be used for this step)
Slip the vadai into the hot oil and fry till they turn to a golden brown colour. Remove and serve with coconut chutney.

This is how you pat the dough:

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The fried Vadais:

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[Selviem]

kugan, did u use mixie or grinder for grinding urad dhal (methu vada)
kugan today i made boondi laddu, beetroot halwa, mysore pak and murukku.
tomorrow i am planning to prepare mixture,ribbon pakoda, almond-cashew burfi.
selvi

[kugan98]

Selviem, I used a grinder, you get nice fluffy dough when you use a grinder. At times I also use our old fashioned "aatu kal "

I do not add rice, or boiled rice as many people say.
I get soft spongy vadais.

Imm, you are making all kinds of mouth watering goodies,good.
Since we do not celebrate this year, our relatives have been filling our house with all kinds of palagarams.

Thanks Selviem, carry on with your goodies and have a Very Happy Deepavali. Thanks. Kugan98

[kugan98]

[tscii] The secret of getting crisp masala vadai is to grind it coarse with very, very little water.

MASALA VADAI

Ingredients:
1 cup channa dal soaked for 1 hour.
1 medium onion chopped fine
3 green chillies chopped
½ an inch ginger chopped fine
1 tsp fennel seeds
Few curry leaves sliced fine
Salt to taste
Oil for frying.

Method:
Soak and drain the water from the channa dal.
Remove about 1 tbs of the whole dal and keep aside.
In a food processor grind the dal to a coarse paste.
Do not add any water while grinding.

Now mix all the chopped ingredients , fennel seeds and salt to the paste.
Give it a good mix, just sprinkle little water when you mix.
You must be able to shape the mixture into a disc.

Heat oil in a wok.
Take the mixture and make a lime sized ball.
Pat it with fingers to form a disc.
Deep fry these discs in oil on medium heat.
Once they turn golden brown remove.
Serve crispy vadais just like that or with tomato sauce.


Note: When you mix the chopped onions with salt, the onions too will ooze out little liquid.

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[Madhu Sree]

K, vadas recipes are so good... :redjump:

and for the first time, for diwali, we gonna prepare kalakand, kandippaa panniruvomnu nenaikkuren... will post the recipe for sure... :swinghead:

Sorry, 2 - 3 recipes are still pending from my side... :oops: photos upload pannittu recipes share panren... :D

K, u r doing a wonderful job... :bow:

[Selviem]

thanks kugan. i will try and let u know. coz i always use mixie, but my mom use grinder.
selvi

[kugan98]

Thanks Madhu for your nice compliments.
We will be waiting for your deepavali recipe.
Take your time, Madhu.
Wishing you and your family a very Happy Deepavali.
Thanks. kugan98

[kugan98]

Try panni parungga Selviem.
The dough in the mixer will get heated very fast.
Take care. Kugan98

[kugan98]

Suvai sent me few of her faviourite recipes.
One of them is this. I tried and it is very yummy.
Good for breads and chapatis. Try it friends.


Thayir masala for chappathi:

Ghee la jeeragam pottu, fry lots of cut tomatoes very well now add a little kaayam (perungaayam). Then in thayir add the following turmeric, salt, chillie powder, Dhaniya & jeera powder & varutha venthaya podi add all this to the tomatoes & fry well at this point u can add boiled vegies like peas/keerai/beans/potatoes or combo's of these. Very tasty for chapathi.


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[suvai]

:clap: :clap: naan measurement ilaama sonathai apadiye try panni asathiteenga kugan.....the pic looks the same as i make ;-) thank u for trying & posting it too :-)

[suvai]

Dev nga.....awesome that you had a surprise party & the best gift coming from kids is more precious than anything else in this world.....made me smile while reading yr post :-)
a hug from me to your kutty...nga!

[suvai]

vadai recipes....yummy o yummy....thank u nga kugan!

[bkarthika]

I am new to this thread ! Almost for the past 2 years i have been reading all the recipes posted in this hub.I have lots of interest to cook but no time as i work as a software engineer :bangcomp: .But i am collecting all the recipes posted in this thread.Nice Job! Keep Going!I wish you all BEST WISHES! :D

[Madhu Sree]

Welcome to the hub and welcome to K's kitchen... :D

Do post some of ur recipes tooo karthika... :D

[kugan98]

Suvai thanks for your compliments.
Suvai nga vadais are all simple recipes that all housewives know.
May be it will help newly married girls who live far away from home.

I still have your recipes, I will post them as soon as I cook.
Thanks. Kugan98

[kugan98]

Welcome to the Hub Karthika.
You have come on an auspious day.
Hope you enjoy all the recipes and try them out.
As Madhu said, please post your recipes too.
Take care. Kugan98

[kugan98]

Thanks Madhu for welcoming Karthika on behalf of the forum hub.
Thanks again. Kugan98

[kugan98]

Kugan likes to wish all the forum hubbers and friends
A Very Happy Deepavali.


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[dev]

I Wish all hubbers a very happy Deepavali... may ur life be filled with joy!!!...

[nithishri]

Hi all

Happy to write back after a long time . I had been busy in my job hunt and finally , by God's grace I got a job :)

Missed you all. I will catch up with the thread from now on !!

Kugan ka , selvi ka , suvai ka ..madhu , shanthy and all other hubbers , my warm regards to u all

And yea Happy and safe Diwali !!

[kugan98]

Welcome Nithi, Congrats on getting a new job.
Happy Deepavali to you .
Take care. Kugan98

[suvai]

Happy Deepavali to all Hubbers!!!!!!


kugan nga.....mudiyumbothu try panni post pannunga :-)


nithi...congrats on your new job!

[kugan98]

[tscii]

Panakam is a drink made as a Neivedhyam
For Rama Navami.
Modern children would not know what panakam is.
In my house we make panakam and neer mooru during
the hot sesaons for the children. We also make raagi kool.
They also like the raagi kali with hot sour puli kulambu.


PANAKAM

Ingredients:
250 grms vellam
5 cups of water
¼ tsp pepper powder
Little cardamom powder
¼ tsp dried ginger powder (sukku)
Lime juice to taste.

Method:
Dissolve the vellam in the water.
Strain it, add in all the other ingredients.
Mix well. Chill and serve.


Note: Some people add tamarind juice instead of lime juice.



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[kugan98]

[tscii]Another cool drink to serve.


MANGO LASSI

Ingredients:

1 ½ cups diced fresh mangoes
½ cup fresh orange juice
1 ½ cups fresh yogurt
2 tbs honey
½ cup ice cubes
¼ tsp rose water.

Method:
In a blender, combine the mangoes, orange juice, honey,
Rose water and the ice cubes.
Process on high speed until well combined.
Add in the yogurt and process until frothy.
Garnish with a mint leaf and serve.

Note: Sorry I did not have mint leaves.


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[NOV]

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[kugan98]

Thanks NOV anneh.
Kugan98

[Selviem]

nithi congrats, welcome back to thread.
selvi

[Selviem]

wishing all the hubbers "Happy Diwali"
selvi

[suvai]

Welcome to kugans Karthika!!

[Selviem]

kugan,
can u please post the receipe of radish kadalai paruppu kootu as we get in the restaurant.
thanks in advance
selvi

[Shanthy]

Dear Kugan

Thank you for all the recipes. I made sweet pongal, ulunthu vadai and thayir vadai for Kantha sasti pooja. Turned out very good and all liked it. Thank you again.
I used the grinder for vadai but I have to add water to make the stones move. How do you manage to grind without water or with little water? End paste is a little watery and I added some rice flour to make it thick. Not sure using ulunthu powder is better or not. Please advice.

Congratulations Nithy. Wish you all the best in your career.
Welcome to the hub Karthika!

Regards
Shanthy

[kugan98]

Selviem, thanks for your post.
There are many kinds of dishes cooked with the radish.
In sambar, puli kulambu, grated radish poriyal, grated radish raitha.
radish dal kutto and so on.
Radish is an excellant source of vitamin C.
if you have food poisoning, taking white radish is good as it helps flushes out the unwanted from your body.
Anyway, white radish is a vegetable you should eat if you want a clear complexion.

O.K Selviem I will post the recipe that I know.
Thanks. Kugan98