KUGAN'S KITCHEN PART 3

[kugan98]

[tscii:3c6975176a][/tscii:3c6975176a]Kugan's Kitchen Part 3


Part 1:
http://www.mayyam.com/hub/viewtopic.php?p=1892612#1892612

Part 2:
http://www.mayyam.com/hub/viewtopic.php?t=13371&start=0

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Recipes in this thread (http://forumhub.mayyam.com/hub/lyrsort.php?t=14472)



http://forumhub.mayyam.com/hub/lyrsort.php?t=13724


As usual a sweet recipe to welcome the new thread.
Thanks. Kugan98


BADUSHAS

Ingredients:

1 ½ cups of all purpose flour
1/2 tsp soda bi carbonate
¼ cup fresh curds
1/3 cup ghee
½ tsp powdered cardamom powder
Oil for frying

2 cups sugar
1 cup water

Method:
Sieve the flour and soda bi carbonate together in a bowl.
Add in the curds and ghee.
Mix everything to make a stiff dough.
You should not need any water, if you do just add enough to
make the stiff dough. Do not knead it too much.
Cover the dough and put aside for ½ an hour
Now make small balls and make small depression in the centre
with your thumb

Heat sugar and water in a pot until you have 2 string consistency syrup.
Take the syrup off the stove.

Heat oil in a wok, when the oil is medium hot, fry the badushas on
low heat until golden brown. It will take about 10 - 12 minutes.
Immerse each badusha in syrup for about 3 minutes.
Take it out and arrange it on a platter.
Badushas will have a shiny glaze after an hour.
Its important that the syrup and the badusha should be fairly
warm, if not the badusha will not absorb the syrup.

Note : you can garnish with dry coconut, food colour and pistas.

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[kugan98]

Dev, thanks for your kind wishes.
Dev, it is the china grass.
Milk jelly is the easiest to make.
You can add thick coconut cream instead of the evaporated milk.
Then you will have two layers in the jelly.
Thanks Dev. Kugan98

[kugan98]

[tscii]
O.K start with a healthy raitha.


BANANA STEM RAITHA

Ingredients:

2 cups of banana stem cut into small cubes
1 cup fresh curds well beaten
Little asafetida
Salt to taste
Little cut coriander leaves

To Grind:
2 tbs grated coconut
2 green chillies

To Season:
¼ tsp mustard seeds
½ tsp urad dal
2 dry red chillies cut into small pieces
1 sprig curry leaves
2 tsp of oil

Method:
Cut the banana stem into small cubes.
Remove the fibre when you cut the stem.
Keep the cut pieces immersed in light butter milk.

Grind the coconut and green chillie to a fine paste.
Now take a bowl, squeeze the banana stem cubes and
put them in the bowl.
Add the ground paste, salt and asafetida powder into the curds.
Mix nicely, pour it on the banana stem pieces and mix well.

Heat a pan with the oil. Add in the seasonings.
When they splutter, pour it over the raitha.
Garnish with cut coriander leaves.
Serve with rice or roti.

Note: For those who do not like raw banana stem,
You can steam the banana stem and add to the raitha.

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[sudha india]

[tscii:02daae248c]Congrats Kugan...... 100 times 100 pages vandhu 100 parts of Kugan's Kitchen thread varanum. :clap:

BANANA STEM SALAD / PORIAL

Ingredients:

2 cups of banana stem cut into small cubes
Salt to taste
Little cut coriander leaves
1 lemon


To Season:
¼ tsp mustard seeds
½ tsp urad dal
2 dry red chillies cut into small pieces or green chilly
1 sprig curry leaves
Little asafetida
2 tsp of oil

Method:
Cut the banana stem into small cubes.
Remove the fibre when you cut the stem.
Keep the cut pieces immersed in light butter milk till ready to do.

Now take a bowl, squeeze the banana stem cubes and put them in the bowl. Add required salt and mix.

Heat a pan with the oil. Add in the seasonings.
When they splutter, pour it over the cut stem.
Squeeze lemon over, mix well and Garnish with cut coriander leaves.

This goes with sambar or rasam rice as a side dish / poriyal.

Note: For those who do not like raw banana stem,
You can steam the banana stem and make this poriyal.
[/tscii:02daae248c]

Sorry K, unga postlerndhu wordings ellam copy / paste panni oru post pottuten.

[Aarthii]

kuganka,congrats.
Keep the good work going on.
With ur high interest towards cooking and posting it here with an appealing photo, u r helping a lot of new learners in cooking.
As well as all the kugan's kitchen members are making the readers to have an interest towards cooking also.
My sincere thanks to u kuganka.
My congrats to all the kugan's kitchen members.
u all r really great.

[Aarthii]

Sudhaka,thanks for the banana stem poriyal.Will try it out soon and will let u know the feedback.

[Mrs.Mano]

Dear Kugan!

My heartiest congratulations for beginning your third thread!!!

May your enthusiasm, dedication and devotion in culinary knowledge inspire and encourage many more in cooking yr delicious recipes!

Hats off to you for posting beautiful snaps of recipes continuously!!

[dev]

Suvai, veetuku vaanga...murungai keerai feast vechidalaam...;)

K, congrats again on starting the n3rd thread...

china grass thaana adhu...appo sari,,. senju paarkiren seekirame...:)

[Selviem]

kugan,
congrats for entering into the third thread and many more to come.
keep it up

selvi

[dev]

K, coconutnut rice recipe is very similar to what we do... here are some variations to it...pidichirundha try panni paarunga...
1. we add coconut oil instead of ghee
2. I like seasoning it with sombu... gives a nice flavour.
3. we don't saute the coconut till brownish... just konjam fry pannuvom...

[kugan98]

Sudhama thanks for your sincere wishes.
Also thanks for the banana stem salad poriyal.


Sudha I was given 2 big combs of raw plantain, banana stem,
and the banana poo.
Every one in my house screamed oh my goodness, its
going to be plantain mela in our house.

So thanks for the recipe Sudha.
Take care. Kugan98

[kugan98]

Aarthii, thanks, thanks for your kind wishes.
I am very glad that you are very active in this thread.
You give us all lot of confidence to carry on.
Thanks again Aarthii. Kugan98

[kugan98]

Mrs Mano thank you very much for your compliments and good wishes.
Blessings from experts like you will make us grow to a height.
Thanks again Mrs. Mano. Kugan98

[Madhu Sree]

:shoot: :cheer: :2thumbsup:

K... wonderful 2nd episode... :victory: all the best for the 3rd... :thumbsup:

[kugan98]

Dev, thanks again.
China grass jelly seithu picture ennakku anupunggkal.
I will post it for you.
Thanks again. Kugan98

[kugan98]

Selviem thank you very much.
How can I forget you, You were by my side, while I was
struggling with the first thread.
Thanks again Selviem :notworthy: :notworthy:
Kugan98

[kugan98]

Dev, thanks for the tips.
I will remember when doing the next time.
Thanks. Kugan98

[kugan98]

Madhu nga thanks for the kind wishes for the 3rd thread.
It was possible because of friends like you Madhu.
Thanks again. Kugan98

[sudha india]

Madhu ...wish pannumpodhu kooda oru terrorist style than.

K, oru vaazhai marathaiye vetti kuduthutaangalo ? Ungalukku variety solliya tharanum ? Thandu mudhal poo varai varietya samachu Asathidamaateengala !!!!..

[Madhu Sree]

Madhu nga thanks for the kind wishes for the 3rd thread.
It was possible because of friends like you Madhu.
Thanks again. Kugan98

ennaadhidhu, madhu-nga potu pesureenga... :shock: no no no :notthatway: nallaaaave illayeee... :think:

Seri am gonna post one recipe, :smokesmile:

Baby pototo & Baby corn pepper fry:

Ingredients:

potato and corn kuzhandhaigal ( :lol2: ) - 8
Green peas - 1 cup
pepper - thevaiyaana alavu
Mustard seeds
salt - for taste
Oil

Method:

have verticle slices of the veggies, pressure cook, baby corn and baby potatoes with the peas, let it for 3 whistles.

In pan, add required (konjam adhigamaave podalaam) oil, mustard seeds, after it pops up, add the pressure cooked veggies & peas, salt, pepper powder (grind it in a mixer grinder) and fry till it becomes crisp. Done

Variation:

1. can add chille powder instead of pepper powder,
2. can add any other flavour, such as coriander powder or masala powder.

Do let me know if there is any variation... :swinghead:

I prepared this yesterday and brought for lunch... :slurp:

[kugan98]

[tscii]

BANANA STEM PORIYAL

Ingredients:

2 cups banana stem cleaned and cut into small cubes.
Soak them in thin butter milk.
1 tbs tamarind paste
1 tbs mustard seeds powdered
5 dry red chillies roasted and powdered
Salt to taste

To Season:
½ tsp urad dal
½ tsp cumin seeds
¼ tsp mustard seeds
2 dry red chillies broken
1 sprig curry leaves
2 tsp oil

Method:
Squeeze the banana stem cubes and put the in a wok.
Add in the tamarind paste, salt and enough water to cover
the banana stem cubes. Cook until the stem cubes turn soft.
There should be very little water left in the pot.

Heat a wok and add the oil, add in all the seasoning ingredients.
When the dal changes colour, add in the cooked banana stem cubes.
Stir well until all the excess water evaporates.
Sprinkle the mustard seeds, red chillie powder.
Toss well and remove. Serve with rice.

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[Madhu Sree]

Madhu ...wish pannumpodhu kooda oru terrorist style than.

K, oru vaazhai marathaiye vetti kuduthutaangalo ? Ungalukku variety solliya tharanum ? Thandu mudhal poo varai varietya samachu Asathidamaateengala !!!!..

Oh yeah, vaazhai is best ever, stem lerndhu poo varai smaichu thallidalaam...

Vaazhai thandu - pachadi, paruppu thangai dry curry, mor koottu
Vaazhai pazham - apdiye saapidalaam :noteeth:, vaazhai pazham potu appam.
Vaazhai kaai - vaazhai kaai podi, vaazhai kaai podimas, vaazhai kaai fry :P
Vaazhai poo - again thenga potu kari, vaazhai poo usili, vaazhai poo adai, vaazhai poo vadai... :noteeth:
Vaazhai elai - indha ellaathaiyum idhula pOtu saapidalaam... :roll:

vera enna miss panninen ... :think:

[dev]

K, senjittu pic anuppuren... but might take sometime as usual...;)
vaalai marathin ella partsum vanthidicha veetukku!!!... I love vaazhai poo kulambu & kootu...:slurp: But I hate cleaning the poo... so I almost always avoid buying it...:noteeth:

[Madhu Sree]

Baby corn, potatovai thodarndhu, next recipe is on the way... :P konjam time kudunga...

pics eduthitten, but I didnt bring my data cable, will post it soon... :smokesmirk:

[kugan98]

Sudha I will post the different dishes that I cook.
Thanks. Kugan98

[dev]

Madhu, vaazhai naarai marathiteengale... adhai urichu poo katti thalaila vechukalaam...:p

[sudha india]

Chips ma chips....

[Madhu Sree]

K, senjittu pic anuppuren... but might take sometime as usual...;)
vaalai marathin ella partsum vanthidicha veetukku!!!... I love vaazhai poo kulambu & kootu...:slurp: But I hate cleaning the poo... so I almost always avoid buying it...:noteeth:

I dont hate, rather I like it but somberi thanamaa irukkum :lol2:
andha velaiya enga appa kitta thalli vitturen, aanaalum en appaavukku poruma jaasthi... :D

[Madhu Sree]

Madhu, vaazhai naarai marathiteengale... adhai urichu poo katti thalaila vechukalaam...:p

oh yeah, vaazhai naaru is there na, yes, while cutting vaazhai thandu, u will get naaru, adhai thirichu, velakkukku thiriyittu use pannalaam... roumba nalla irukkum, veetukkum nalladhu... :D

Sudha-ka, Oh yeah chips, but enakku pudikkaadhu adhaan thonala... :noteeth:

[kugan98]

Madhu , Suvai avangalodu sernthu nga vanthu ottikichu.
Enimeh verum Madhu thaan.

Thanks for the nice recipe.
Let me finish cooking all the banana tree parts.
Then I will try your recipe. Thanks. Kugan98

[Madhu Sree]

Madhu , Suvai avangalodu sernthu nga vanthu ottikichu.
Enimeh verum Madhu thaan.

Thanks for the nice recipe.
Let me finish cooking all the banana tree parts.
Then I will try your recipe. Thanks. Kugan98

K, unga kadama unarchikku oru alave illaaama pochu... :lol2:
anyone want kunukku recipe, next week pannalaamnu irukken, venumna sollungo, will post it... (senjenaa) :rotfl2:

[kugan98]

Madhu appadi ivalavoo sangathi valaiyil irrkkaa?
Nichayama unggalukku or Valai methainuu pattam
kodukkanum. :lol: Thanks Madhu.
Romba santhosama irrukku.
Kugan98

[sudha india]

Paathunga Kugan.... ellam cook panni mudikum podhu "Vaazhai mara Specialist K" apdi ipdinu edhavadhu pattam kuduthuda poranga. ...Unga veetla....

[kugan98]

[tscii] PLANTAIN CURRY

Ingredients:
2 green plantains skinned and cut into 1 ½ inch pieces
1 tsp red chillie powder
1 tsp ginger paste
1 tsp garlic paste
1 tsp garam masala powder
½ tsp tumeric powder
3 tbs onion paste

2 green chillies sliced
2 tbs thick tamarind juice
1 tsp mustard seeds
1 tsp cumin seeds
2 sprigs curry leaves
2 tbs oil
Salt to taste.

Method:
Cut the plantain into 1 ½ inch long pieces. Soak in water.
Mix the ginger, garlic, onion, chillie, garam masala,
tumeric powder in a bowl.
Add in the cut plantain pieces and salt. Soak for 20 minutes.

Heat a wok with the oil, add in the mustard and cumin seeds.
Let them splutter, add in the curry leaves.
Now add in the mixed masala with the plantain and green chillies.
Stir well and cook on medium flame for about 5 minutes.

Now add in the tamarind juice and 1 ½ cups of water.
Stir nicely and allow the plantain to be cooked.
The oil will separate and the gravy will become little thick.
Taste for salt and remove. Garnish with cut coriander leaves.

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[Madhu Sree]

Paathunga Kugan.... ellam cook panni mudikum podhu "Vaazhai mara Specialist K" apdi ipdinu edhavadhu pattam kuduthuda poranga. ...Unga veetla....

guess, this wud be the response fo K,

K: shabaaaaa ippove kanna kattudhe... :sigh2:

:rotfl2:

K, :D yeah nerya irukku vaazhaila... mom used to do all varieties, enna maadhiri kitchen amateurs ippadi thaan therinjukka mudiyum... :P

[dev]

K, senjittu pic anuppuren... but might take sometime as usual...;)
vaalai marathin ella partsum vanthidicha veetukku!!!... I love vaazhai poo kulambu & kootu...:slurp: But I hate cleaning the poo... so I almost always avoid buying it...:noteeth:

I dont hate, rather I like it but somberi thanamaa irukkum :lol2:
andha velaiya enga appa kitta thalli vitturen, aanaalum en appaavukku poruma jaasthi... :D

:thumbsup: ;)

[kugan98]

[tscii]

PLANTAIN MASALA PORIYAL

Ingredients:
2 plantain peeled and cut into cubes. Soak in water.
½ tsp tumeric powder
1 tsp tamarind paste
Little coriander leaves to garnish

To Season:
1 tbs oil
½ tsp mustard seeds
1 sprig curry leaves
1 red chillie broken
2 garlic chopped
2 shallots chopped

To Grind:
¼ cup coconut scrapings
4 dry red chillies
2 tbs coriander powder
½ tsp cumin seeds
2 shallots
1 garlic pip

Method:
Cook the plantain, tumeric powder and salt in two cups of water.
Cook till the plantain is just cooked right.

Heat a wok with the oil, add in all the seasoning ingredients.
Sauté well until the onions are little brown in colour.
Add in the cooked plantain and mix well.
Lower the heat, add in the ground masala and tamarind paste.
Add salt if needed, stir fry slowly stirring all the time.
Simmer for about 10 minutes, till the contents become thickish.
Remove and garnish with coriander leaves.
Great with rice or roti.

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[kugan98]

Paathunga Kugan.... ellam cook panni mudikum podhu "Vaazhai mara Specialist K" apdi ipdinu edhavadhu pattam kuduthuda poranga. ...Unga veetla....

guess, this wud be the response fo K,

K: shabaaaaa ippove kanna kattudhe... :sigh2:

:rotfl2:

K, :D yeah nerya irukku vaazhaila... mom used to do all varieties, enna maadhiri kitchen amateurs ippadi thaan therinjukka mudiyum... :P

Madhu :rotfl: :rotfl: :rotfl:

[kugan98]

Suvai nga here is your "avarakkai mothai"
Svaio suvai pongga.
Thanks Kugan98

Avaraikai Mothai: de stringed & cut into pieces say about handful. (Boil this with enough water & keep it aside) dont add too much water to it)
1 onion chopped
1 large tomato chopped
karuvepila, kothamalli nalla half handful each chopped ( i like to add lots so add accordingly)
turmeric 1/2 tsp
sambar podi 1 to 1 & half tsp (kaaram ungaluku thaguntharpol)
1 green chilli chopped.

In a pan add 1 Tblspn oil & 1/2 Tblspn ghee or half of both.
add mustard seeds, jeeragam, when mustard splutters add onions, green chillies...let the onions become limp then add the tomatores let the water evaporate add the sambar & turmeric podi's....fry this well (stirring continuously) till oil comes out( more or less) . Now add the boiled avaraikai & add the kothamalli & karuvepilai....mix well....add salt.
This will be like a mothai becoz of the onion/tomato & sambar podi.

for variations:
u can add garlic ginger paste/ can add plain coconut shreds...all will taste well. I like the plain one...nalla vaasanaiya irukum !

Mix this with hot rice & ghee or enjoy with chapathi...Wink

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[Madhu Sree]

I had this salad @pizza cornor, gave a try :P

Farm fresh salad: :slurp:

Ingredients:

Pasta - 1 cup (Variety: macaroni pasta, bent tubes (Tubular Pasta))

Tomato - 2
Yogurt - 1 cup
Pepper/Jeera/Curry leaves - powdered
Hing - 1 pinch
Cheese (if required)
Capsicum - 1/2
american sweet corn - 1/2 cup
cabbage leaf - 1/2
peas - 1/2 cup
salt - for taste

as per this salad, it should be eaten raw but for me capsicum have that raw smell, so i half boiled it, I didnt get american sweet corn, so i added baby corn, juz for a variation.

Method:

Half boil capsicum/corn/peas

in a bowl add pasta, and pour hot water (it should be very hot), close it with a bowl and leave it for 2 mins. Open the lid and mix the pasta, again close the bowl and leave it for 2 - 3 mins. check whether it is cooked, or else, leave it for somemore mins.

Now, in a bowl add all the veggies, pasta, put pepper/jeera/curry leave powder, salt n hing, mix well and keep it for 10 mins.

Spice lovers can have spice powders if requried :roll:

Now add the yogurt, marinate well, then refrigerate for 1/2 hour, then have it for ur breakfast... :2thumbsup: I prepared this yesterday for breakfast... :slurp:

Can add little Lemon juice (optional) :D

[Madhu Sree]

I had this salad @pizza cornor, gave a try :P

Farm fresh salad: :slurp:

Method:

Half boil capsicum/corn/peas


TIP: No need to waste the water, use this water for a soup or rasam. I used this water and prepared a veggie soup that morning itself and served to my mom n dad, healthy n delicious. :D

[suvai]

kugan nga!!!! :clap: :clap: :clap: for another superb start on your third part!!! awesome & congrats!!

Nov nga....thank u for keeping us ladies in line in the kitchen.... :mrgreen: :mrgreen: super cake picture nga!! (vegetarian cake ah? :mrgreen: )

Selvi/Dev/Aarthi/Sudha/Madhu/SP mattrum kugan thread fans anaivarukum oru "yeahhhhhhh" podunga ;-)

kugan nga......enoda fav sweet badhusha pottu irukeenga....thank u for tirelessly venturing into bringing all mouth watering recipes into our home's too!!! :notworthy:

madhu....apadiye onga vazhakai podi recipe iruntha podunga..;-)

kugan nga....i am glad u liked the avaraikaai mothai recipe....;-)

dev....murungai keerai plus onga kongu samayalai ruchi saapida vanthidaren kandipa..;-)

kugan....super vaazhakai recipes try pannidaren seekiramey....:-)

[suvai]

100 varusham intha K threadum recipesum
namma kitchenellaam vaasanai paravanum

:mrgreen: :mrgreen:

[Aarthii]

kandipa 100 years intha threadoda recipes and namma kitchenoda samaiyal manam paravum suvaika.

[Aarthii]

madhu thanks for ur farm fresh salad recipe.will try it out soon.

[Aarthii]

kuganka,thanks for the photo of avaraikkai mothai.It looks good.
Suvaika thanks for the recipe.

[Aarthii]

Selvika,Dev where r u both?Two daysa enge poiteenga rendu perum.

[Selviem]

Aarthi,

i am here only, little bit busy with other works. kids winter vacation started so they keep me busy.

[suvai]

Hi Aarthi,
Avaraikai mothai is also a fav of mine...;-)

Selvi....onga murungaikeerai saambar senjen....i did it withi drumstick not the leaves as we get the leaves very rarely. It came out very well........very different type of sambar....thank u selvi.

[suvai]

Hello Kugan nga & hub friends,
I take this to wish each & every one of you a Wonderful Christmas!!
Regards,
s

[dev]

Aarthii, systemla konjam problem... adhaan sariyay vara mudiyalai...

I wish you all a very happy christmas & a wonderful new year 2010...:)

[dev]

Gastric problem???...Try this sukku-omam kuzhambu... Gastric problem illainaalum try senju paarunga... it have a very diff flavour & taste...If I remember it right, this recipe is from arusuvai website...

Ingredients:

Drumstick- 2 cut into pieces
garlic - 1 whole bulb (cut into 2 if it's big)

For the masala:

peppercorns- 2 tsp
dry red chillies- 3-4 (or to taste)
coriander seeds - 1 heaped tbsp
Baby onions- 10
garlic-1 whole bulb ie around 10
curry leaves- 5 to 6 sprigs
Sukku- 1 inch piece -crushed
omam - 2 tsp
coconut- 1/2 grated- around 1 cup
asafoetida- 1/2 tsp
tamarind- gooseberry sized (can use more if u prefer)
Gingelly oil
salt

1. Put the drumstick to cook adding about 1/2 cup of water. Once it's half done add the garlic pieces.

2. Heat a tbsp oil & add the peppercorns to it * let it splutter. Add the chilly, dhania and fry till golden. Add in the onions,garlic & curry leaves & fry for around 3 mins. Add the sukku & omam & fry for a min. Add the coconut & fry on low flame until dark deep brown. Take care not to burn the coconut. Add in the asafoetida & switch off flame.

(U can just fry until light brown if u plan to use the curry the same day. If u fry till dark brown, it'll stay good for 2-3 days. The taste gets better day by day)


3. let the above masala cool down. Now grind it along with tamarind, salt & req water.

4. Add it to the veggies which would be almost done by now. Add more water if req. Let it come to a boil & then simmer it for 4-5 mins. This kulambu will be dark brown in colour...

5. Serve with rice.

This curry is very effective for gastric problems if taken for 3-4 days at a stretch. If u can also add a 30 mins walk on those days U can be sure of being relieved of the gases.

This curry is said to be very good for ladies after delivery. Also very soothing when had during the last couple of months of pregnancy when digestion will be poor and heartburns are frequent. During pregnancy, it can be had once every 10 days or so and after delivery it can be had everyday.

[kugan98]

Friens I was a bit busy, athuthaan late.

Madhu, thanks for the pasta recipe.
Nowadays I am looking for pasta recipes and
eggless cakes. Thanks Madhu. I will try and let you know.
Thanks. Kugan98

[kugan98]

Suvai nga you are my well wisher.
Thanks a lot for your kind blessings.
Your nice pms made me stronger and braver
to face the world. Thanks Suvai nga
Thanks, Kugan98

[kugan98]

Aarthi ma as usual thanks for your kind wishes
and most of all I like you participation in this thread.
You cook and give us the feed back and encourage
us to post more recipes. keep up the good work
Aarthii. Kugan thanks you from the bottom of his heart.
Thanks. kugan98.

[kugan98]

Selviem, I know you will be busy,
as you have told that you will be having guests.
Take care. Kugan 98

[kugan98]

Suvai nga thanks for your kind Christmas wishes.


I have an Indonesian Christian maid.
So I have to cook special dishes for her.
The beauty is she too became a vegetarian
following us. She refused when I wanted to take her
out for non-vegetarian food.

Thanks. Kugan98

[kugan98]

WISHING ALL MY DEAR FRIENDS A VERY HAPPY CHRISTMAS
KUGAN98


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[kugan98]

[tscii]

PLANTAIN WITH SPINACH

Ingredients:
2 plantains cut into cubes and boil till cooked
200 grms spinach cleaned and cut like for poriyal
2 tbs tamarind paste
Salt to taste

To Season:
1 tbs gingelly oil
½ tsp mustard seeds
2 dry red chillies broken
1 sprig curry leaves

To grind to paste:
6 shallots
2 garlic pips
½ tsp ginger paste
¼ cup coconut scrapings
2 tsp chillie powder
½ tsp cumin powder
¼ tsp tumeric powder

Method:
Heat oil in a wok, add in the oil.
Now add the seasonings and sauté well.
Add in the ground paste and stir well.
Add in about 2 cups of water, boil for a minute.

Now add in the cooked plantain, cut spinach, tamarind
paste, and salt. Cook till all the masalas combine well.
The gravy should be a little thick.
Taste for salt and tamarind. Remove and serve with rice.

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[sudha india]

Hello, K, Dev, Suvai, Arthii, Madhu, Selvim, Nov and all those visiting this thread,

Wishing you all a very happy Christmas and a splendid new year.

manamaarndha vazhthukkaludan,
Sudha

K, Unga Indonesian maidkum special vaazhthukkal.

[dev]

Selvi, I made the murungaikeerai sambar today...I used methi leaves instead of murungaikeerai... the sambar came out very well... diff taste... everyone liked it... Will be trying it with murungaikeerai after a day or 2...

Thanks a ton for the recipe...

BTW, unga keerai kulambu recipela thandu keerai use pannalaama?...

[dev]

Wising all Kugan's kitchen members & visitors merry christmas...:)

[dev]

Suvai, K & Sudhaka... thanks a lot for the wishes... wish u all a very happy christmas... ellorum NYku enna plan panni irukeenga?...

[Aarthii]

My christmas wishes to all the kugan's kitchen family members .

Kuganka,suvaika,Sudhka,Selvika : A very happy christmas and wondefull new year wishes to u all.

Dev: wish u a happy christmas and a wonderfull new year wishes too.Kuttiku spla new year wishes sollidunga dev.

[Aarthii]

Selvi, I made the murungaikeerai sambar today...I used methi leaves instead of murungaikeerai... the sambar came out very well... diff taste... everyone liked it... Will be trying it with murungaikeerai after a day or 2...

Thanks a ton for the recipe...
...

Dev,actually selvika told me that it may not taste better with methi leaves due to its bitterness, as well as she has not tried with that also.Actually i wanted to try it with methi leaves since here we get it often wen compared to other greens.

Now am happy that u have stated that it came out well.Thanks dev.Am going to try it out soon.Thanks a ton for trying and telling us dev.

[sudha india]

Suvai, K & Sudhaka... thanks a lot for the wishes... wish u all a very happy christmas... ellorum NYku enna plan panni irukeenga?...

Unga veetuku vandhu, unga kaivannathil uruvaana suvaiyaana pala dishes sapdalamnu plan.

Work out agumanu therila...

[sudha india]

Dev,

I made keerai kulambu few days back with thandu keerai only. It was good. First time doing kuzhambu with keerai.

Very sorry, Selviem, try pannitu post pannaama vituten. Thanks a lot.

[dev]

Aarthii, thanks a lot...kandippa kutti kitta solren...:)

Methi sambar romba nalla irundhichu... It was not bitter atall... just take care not to chop the methi finely...chumma onnuku renda cut panni podunga... that way it wouldn't be bitter... Anyway I should try it with murungaikeerai & only then I'll know if methi sambar is anywhere near to murungaikeerai sambar...:)

[dev]

Dev,

I made keerai kulambu few days back with thandu keerai only. It was good. First time doing kuzhambu with keerai.

Very sorry, Selviem, try pannitu post pannaama vituten. Thanks a lot.

Sudhaka... rombe sorry...unga aasai indha NYku niraiveruvadhu kashttam... few of us friends r planning to have a potluck at a friend's place in near pollachi... ange vandheengana venna enga kaivannathai ellam paarthu rusikkalaam...;)

[Selviem]

Friends,

today i went to kids school for the reports, so i couldnot see the messages in the day time.
so many messages. Good kugan thread is flying very fast.

Wishing u all merry christmas and Happy new year.

our chain is becoming big. plz all do the receipes whatever u know.

selvi

[Selviem]

Sudhaka,

thanks a lot u tried my keerai kulambu receipe. usually my mom makes it with araikeerai. i prepare with palak coz i dont get araikeerai.

Also very happy to know that it comes out well in thandu keerai. U have variety of choices in greens (India). please give a try in arai keerai too.

[Selviem]

Dev,

happy to know that u liked keerai sambar and tried in methi leaves. Good it is tasty and not bitter. no need to chop the leaves, just clean the leaves and directly prepare sambar. Definitely it gives u a different taste. Try with drumstick leaves too.

tomorrow i am planning to prepare drumstick leaves sambar.

selvi

[Selviem]

Aarthi,

Dev gave u green signal that keerai sambar comes out well with methi leaves. so give a try with methi leaves.
Aarthi if u want, i can post methileaves patchadi.
Selvi

[Selviem]

kugan,

As u r posting receipes with plantain,
we prepare banana flower with drumstick leaves as a poriyal.

banana pepper poriyal which we prepare for thai pongal

banana pori curry as a side dish for sambar rice.

if u want i can post the receipes.

selvi

[Selviem]

kugan,

myself and my friend planning to prepare ur orange cake for new year.

[dev]

Selvi, nalla idea kodutheenga... I guess I too should prepare a cake for the NY get-togerther... :yes: :shoot:

[dev]

Dev,

happy to know that u liked keerai sambar and tried in methi leaves. Good it is tasty and not bitter. no need to chop the leaves, just clean the leaves and directly prepare sambar. Definitely it gives u a different taste. Try with drumstick leaves too.

tomorrow i am planning to prepare drumstick leaves sambar.

selvi

Selvi, I add the tender stems too... if it's not chopped it'll form bunches when cooked...so I chop it roughly... yes, if we r using only the leaves no ned to chop it...

[kugan98]

Thanks friends, Sudha, Suvai, Aarthii Selviem Dev, Madhu
and all the other friends for your kind wishes.


Selviem, I remember posting a plantain pepper fry.
Do post all your recipes when you are free.
I am sure yours will be different with special taste.


Well I made a sooji fruit cake, recipe which was given by a friend.
A big disaster as the liquid was not enough, the cake was crumbly.
I will amend the recipe and make again.

I made a mango cake and it came out super soft with a good aroma.
I will post the recipe and picture tomorrow.

I will also be doing the Kashmiri Pulao.
I will post the picture also.
So happy cooking every one.
Thanks. kugan98

[nithishri]

Hi akka
congrats on ur third thread''
Proud to be a part of ur thread ka .. keep goin , my best wishes :cheer: :thumbsup: :)


Love
Nithi

[kugan98]

Nithi thanks for your wishes.
Please do drop in when you have the time.
Take care. Kugan98

[kugan98]

[tscii]

EGGLESS MANGO CAKE

Ingredients:
2 cups of self raising flour
1 tsp baking powder
1 tsp baking soda.

½ cup yogurt
½ cup milk powder
½ cup warm water
½ cup corn oil, or sun flower oil
1 cup fine sugar
1 cup diced fresh sweet mango
1 tsp mango essence
A tinge of yellow colour

Method:
Preheat oven to 175 degrees C.
Grease a loaf pan and line the bottom with a greased paper.

Sieve the flour baking soda and the baking powder 3 times.

Place all the other ingredients in a blender .
Blend until smooth and pour it into a bowl.
Fold the flour mixture into the mango puree.
See that there are no lumps.
Pour the batter into the prepared pan.

Bake in the preheated oven for about 45 minutes,
or until a toothpick inserted into the centre of the loaf
comes out clean. Cool and serve.

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[kugan98]

[tscii]

Kashmiri Pulav
½ kg biryani rice ----- soak for ½ an hour
50 grms ghee
6 cardmons
6 one inch cinnamon sticks
6 cloves
3 bay leaves
½ tsp jeera
½ tsp salt
Method;
Heat the rice cooker,add the ghee and all the spices. When they splutter,add the drained
Rice and fry till the water evaporates from the rice.
The rice should not change colour.
Add water to the proporation of 1—2, add salt and cook the rice.
Note: You can cook in ordinary pot also,by the absorbtion method.
Vegetable Masala
200 grms beans---- slit the beans into 4, and cut into 1.5 “ strips.
200 grms carrot------ cut into 1.5” strips
200 grms cauliflower----- cut into small florets.
200 grms bell pepper------ cut into small squares.
1 big onion------chop into small pieces.
3 red chillies----- slit and cut into 1.5” strips.
1 inch long ginger------ slice into 1.5” strips.
50 grms ghee.
2 tsp coriander powder.
2 tsp garam masala powder.
¼ tsp jeera.
Salt to taste
Method:
Heat the wok, add the ghee, when it’s hot add the chopped onion, ginger, and bell pepper.
Stir till the onions are limp and the bell pepper is a little brown here and there.
Add in the vegetables, the red chillies, coriander powder, garam masala powder,
And salt to taste. The vegetables should not be over cooked. Dish out
Garnishing.:
10 split almonds fried in ghee
10 cashew nuts fried in ghee
10 rasins fried in ghee
5 seedless red grapes sliced into halves
½ cup pineapple cubes.
Final Mix:
Take a large pot, and lay rice and vegetable masala on alternate layers. Then take 2 long spoons and carefully and slowly mix the rice and vegetables.Then garnish with fresh fruits, and nuts.

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[dev]

K, manga cake looks so sofy & yum... should chk out if I can get fresh mangoes... kidaichaal NYku seyalaamnu irukken... self raising flourku badhila if I use maida, should I add more baking pwd/soda?

[kugan98]

Dev, just use extra 1 tsp of baking powder.
Choose sweet mango.
The mango plup will make your cake soft.
Happy trying.
Kugan98.

[dev]

Ok Kugan... mango kidaichaal seiyuren...illana mango seasonla senjiduren... ippodhaiku I'll try the same recipe with banana if I don't get mango...

Just like banana cake, the fruit pulp makes the cake softa...ok ok... Condensed milk use panni senja cake epdi irundichu?...

Kashmiri pulavum senju paarkanum... hmmm... so many recipes to try...thalaiyay suththudhu... :wink:

[kugan98]

A sweet for New Year.
Simple kesari, it will be soft.
Ops! I added a little bit more of the colour.


VERMICELLI KESARI

Ingredients:
1 cup vermicelli roasted in 1 tsp of ghee
1 cup sugar
2 tbs ghee
1 cups of water
tsp cardamom powder
5 cashew nuts roasted in ghee
5 raisins roasted in ghee
A pinch of kesari colour

Method:
In a thick bottomed vessel put the water to boil.
When it starts boiling add the fried vermicelli and
Cook till soft and the water absorbed
Add sugar and mix well.
Add the kesari powder and stir well.
Keep the flame low and when it is fully cooked, (soft )
Add the remaining ghee, nuts, raisins and cardamom powder.
Stir thoroughly and transfer it to a greased tray.

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[kugan98]

DRIED CHINA GRASS

This is a disappering sweet

Ingredients:
30 grms china grass or agar2
600 grms sugar
150 grms rock sugar
Little rose essence
Colours
Water about 800 ml

Method:
Soak the china grass for half an hour.
Boil the agar2 with water, till it is dissolved.
Add both the sugars and boil again.
Add in the essence.
The consistency would be a little thick.
You can use one colour, or divide the mixture
Into two parts and use 2 colours
Let it set, and you can cut into any shape you like.
You cover the tray with a thin muslin cloth
And dry it in the sun for about 4 days.
Daily you must turn the pieces, so that it dries in all the places.
You can see white sugar,coming like snow on the pieces.
When they are fully dried you can store them in a container.
This is a Malay item,made for weddings and festivals.


BEFORE DRYING:

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AFTER DRYING:

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[dev]

K, unga kitta bread gulab jamun recipe irundhaal post pannunga pls...

[Selviem]

kugan,
nice vermicelli kesari and dried china grass. both the receipes sounds too good. tell me kugan what is rock sugar. i have to hunt for it.

let me try it for new year party.

selvi

[kugan98]

Selviem, do try them when you have the time.
Rock sugar is nothing, but our kalkandu.
The jelly will be very nice to eat.
Thanks. Kugan98

[nithishri]

Akka
Vermicelli Kesari looks relli interesting :)
China gras sweet is tempting too , but im afraid if i would get any china gras or agar2 here ..

Selvi ka , Dev ka , Madhu , suvai akka, sudha akka ..how r u all ?
enaku 4 days holidays ..so i am soo vettti ..lol

Can any one of you post me pasiparuupu payasam please ...

[dev]

nithishri, am gud...how have u been?... aalye kaanom indha pakkam!!!

[dev]

Suvai, here is mom's kongu rasam powder recipe..sorry to keep u waiting for so long...I wanted to see how it's made in person so tht I can post the exact measures & procedure... kaalaila thaan new baTch of rasam pwd ready aachu...:)

Dry roast the following ingredients one by one.

1. Dry red chillies -2 - roast until color changes a bit & chillies become crisp

2. 1/2 tbsp thuvar dhal- roast until golden brown

3. 1/2 tbsp coriander seeds - roast until slight golden color & flavourful

4. 1 tbsp katti perungayam(asafoetida) pieces - roast until it becomes fully white(nalla poriyanum)

5. 2 tbsp peppercorns- roast until it starts to splutter.

6. 3 tbsp jeera seeds - roast until slightly golden & flavourful.

7. 3 sprigs curry leaves - roast until it becomes crisp

Let the ingre cool down & grind to a coarse powder.

[kugan98]

Nithi ma here is the payasam that you wanted.
Make it during your holidays and enjoy.


Payathamparuppu Payasam

1 cup pasi parupu
1 cup Jaggery -
1 1/2 cups of milk
3/4 cup evaporated milk
2 pods caradmom
2 tbs ghee
7 to 8 cashews
12 to 15 raisins
- 3 tsp coconut pieces (optional)

Procedure:
First in a pan, put a tsp of ghee and fry the raisins and the cashews till they turn into brown in color. Fry the thinly sliced coconut in ghee and keep it aside.
Then after removing the nuts+ fruits, in the same pan put the moong dal and fry till it turns to slightly golden color. Add water to the dal and cook it. (here you can either pressure cook or can do the stove top cooking).
In a separate vessel, take about 1/2 cup of water and prepare the jaggery syrup and filter it to remove any dirts. Add this syrup to the cooked dal and let it cook further together. When it starts to boil add milk to this and let it cook again for some time.
Now add the cardamom powder, Evaporated milk and when it comes to boil again add the ghee fried cashews and raisins & the coconut pieces and switch off the stove.
Your payatham paruppu payasam is ready. Server it hot or cold, your choice and it's tasty either way!

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[dev]

Kongu rasam:

1. Take about 500 ml dhal water.

2. We cook the dhal in a vessel(not pressure cooker). So we add a small tomato to it when the dhal is cooking. When the tomato becomes slightly tender & the skin splits open, remove it form the dhal & peel the skin. Mash it. If u r using pressure cooker to cook dhal, u can use raw tomato or steam cook it separately.

3. Extract juice from about a small gooseberry sized tamarind & add it to the mashed tomato pulp. Add 1/2 tsp KMP, turmeric & salt to it . Mix

4. Crush 3 garlic pods.

5. Heat a tsp oil. Splutter mustard & then add 1/2 tsp jeera & 1 dry chillies broken, 1/2 to 1 green chilly, curry leaves & the garlic. saute for 30 secs.

6. Add in the tamarind-tomato mix & let it boil until the raw smell of tamarind goes off.

7. Add the dhal water. Check for salt. When it starts to foam & u see small bubbles here & there, switch off flame. Do not let it boil.

8. In the serving vessel, add 1- 1 1/2 tsp of kongu rasam pwd & cori leaves. Pour the rasam immediately to the serving vessel, mix once & close it with a lid until serving time.

Variation: My MIL uses only tamarind(no tomato) & KMP for rasam. She just crushes some fresh jeera & pepper pwd everyday & add it to the rasam. Her KMP smells & tastes a bit diff from mom's KMP...maybe coz of the ratio of the ingre... I'll try to gert her KMP recipe sometime later.

Mom grinds a fresh batch of rasam pwd every month...

[dev]

Payathamparuppu payasam...my fave...:) we add normal milk instead of evaporated milk... rest all the same...I like mine cold...:slurp:

K, really amazed... ella recipeum photo eduththu readyaa vechu irukeenga... kaeta udane recipe varudhu photovudan...:thumbsup:

[kugan98]

Thanks Dev for the kongu rasam powder and the method
how to make it. I will try soon.

I am posting your valakkai cutlet soon.
Thanks. Kugan.


I will also post the picture of my crumble sooji cake.
:oops: :oops:

[dev]

can anyone tell me what is the tamil name for Matki?...I think it's also known as moth beans...

[sudha india]

Hi

Made avarakai mothai as specified few pages back.
Came out very well. Thank you for this nice recipe.

Dev, thnaks, will meet some other time. We are also having guests for NY here.

[dev]

Sure Sudhaka...:) Guestku coftea mattum senju thanthidatheenga... :shaking: :lol:

Naan inniku avarakkai mothai seiyalaamnu irukken...:slurp:

[NOV]

[tscii:3ed9937b11]
can anyone tell me what is the tamil name for Matki?...I think it's also known as moth beans...


yes matki, muth and moth are the name of same dal known in english as tepary beans.this dal is brownish grren from outside and yellow from inside.
This is a very healthy and delicious dish from the state of Maharashtra (located on the southwest coast of India). Matki are small tan/brown colored beans, which are oblong in shape. They are very common in Indian cuisine and are also known as moath beans. They are a high source of protein and a main staple in many vegetarian diets. Generally matki can be eaten both sprouted and as whole beans. They can be found very easily in any Indian grocery store.

you can find the picture of this dal at the site mentioned below. http://www.indiamart.com/shamstradi…

It is also called as mot dal.

It is best described as small brown eyed beans or moth beans, or chinna payaru (The dark brown variety) in Tamil!

http://arundathi-foodblog.blogspot.com/2008/06/sprouted-lentils.html[/tscii:3ed9937b11]

[Aarthii]

kuganka thanks for the mango cake,kashmiri pulav,dired china grass and payasam recipes.within two days u have posted so many recipes thanks a lot kuganka.

[kugan98]

[tscii]

Dev, here is the cutlet.
You have to serve it on a bed of salad leaves,
with slices of red tomatoes, and tomato ketchup.
i did not have the time to decorate.



PLANTAIN CUTLET

Ingredients:
2 big plantains boiled till just soft.
½ a small potato boiled till just soft (optional)
1 small onion chopped very fine
1 green chillie chopped very fine
¼ tsp ginger paste
1 sprig coriander leaves chopped fine
1 tsp sambar powder
Pinch of tumeric
½ tsp lime juice (optional)
Salt to taste
Little oil
½ cup of bread crumbs

Method:
Mash the plantain and the potato.
add in the onion, green chillie, ginger paste,
coriander leaves, sambar powder, tumeric powder,
and salt. Mix nicely, do not add water.
Lastly add in the lime juice.

Divide the dough into small balls.
Shape them into round patties.
Roll the cutlets in the bread crumbs.
Heat a non-stick pan with little oil.
On low flame, pan fry the cutlets.
See that both sides are fried well.
The bread crumbs gives a nice crispness on the cutlet.
Serve hot with any sauce.
You can also use this cutlet for a vegetarian burger.

Cutlet before being fried:

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Cutlets after pan frying:

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[Aarthii]

Methi sambar romba nalla irundhichu... It was not bitter atall... just take care not to chop the methi finely...chumma onnuku renda cut panni podunga... that way it wouldn't be bitter... ...:)

Dev,for sure will keep this in mind while making methi sambar.Thanks for giving me nice tips dev.

[Aarthii]

Aarthi,
Dev gave u green signal that keerai sambar comes out well with methi leaves. so give a try with methi leaves.
Aarthi if u want, i can post methileaves patchadi.
Selvi
Yes selvika,soon am going to make methi sambar.

Slevika,plz enkitta post pannavanu kekkava venam,kandipa post pannunga.I would be very happy if u post it.selvika inga often kidaikaratha methi leaves than.so plz do post it in ur free time.

selvika,one more thing,netru again unga dinner thaan enga veetla.I made millagu roti for the second time.It came out very nicely.we enjoyed it .Thanks selvika.My next recipe in my diary is to make ur urappu aadai.Will come back with the feeback soon.

[Aarthii]

kuganka,i dont have words to thank u.Actaully ippo thaan unga kitta cutlet recipe onnu post pannuganu kekalamnu ninaichen.

Athukulla u have posted it .

Thanks kuganka.

[Aarthii]

dev,kongu rasam is also the one as like arisum parupu sadam which i used to have it often during my college days.To say frankly am longing for it till now since i left my college.Thanks dev now i can make it.
U had given both the powder recipe as well as rasam recipe also.Thanks dev.Thanks a lot.

[kugan98]

Nov anneh thanks for finding out about the makti beans.
Thanks again. Kugan98

[Aarthii]

kugnaka,one doubt,in that cutlet u have asked to pan fry it.Akka,actually two days before i made one veg burger recipe by seeing the recipe on the backside of the burger buns pack.I made it pan fry only,though it is fully browned on the both sides while eating we feel like it is not cooked inside.can u tell me,why it has happened like that?

[kugan98]

Aarthii ma thanks for all your nice responses.
You make us all very happy with your positive
feed backs. Thanks again.

Aarthii is cutlet will be very soft because of the vallakai.
You can try fish cutlet, or vegetarian cutlet which will
be a bit firmer.

I will try to post as soon as I get the time.
Thanks Aarthii. Kugan98.

[kugan98]

Dev, you can make vallakkai vadai in the same manner.

You have to add 2 tbs of all purpose flour to the smashed vallaki.
Add in cut onions, green chillies, cut ginger.
also little cut coriander leaves, cumin seeds, salt
and few drops of lime juice. Make as usual medu vadai.
It will be very tasty.

[kugan98]

Aarthii ma, as in the case of vallakai cutlet, the vallakai has already been boiled and cooked.
We are only adding in onions and things like that.
So when we pan fry, on medium heat , the cutlet will come crispy because
of the bread crumbs, and also you need not worry about
the inside being not cooked. As it is already cooked.


The other cutlets you have to fry in oil, on medium heat so that the
cutlet is fully cooked. You will be adding besan flour or all purpose flour and things like that.

If any one has better explanations, please help my Aarthii.
Thanks. Kugan98

[kugan98]

sob, Sob, here is my sooji cake.
I will post the recipe when I rectify the mistake
and bake a better cake. Thanks. Kugan



The crumbled sooji cake:

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[kugan98]

I watched my Chinese friend do this dish in her house.
Unfortunately, I did not carry my camera with me.


STEAMED EGGS

ngredients:
300ml warm water
3 eggs
Seasonings:
1/2 tsp salt
Dash of pepper and chicken stock granules
Garnishings:
Spring onions
Fried garlic or onion oil
Dash of light soya sauce
Methods:
1. Combine all ingredients and seasonings and mix well with fork or chopsticks.
2. Use a sieve to strain the mixture into a steaming tray.
3. Steam at low heat for 10 mins or until set.
4. Use a small knife or fork to prick the centre. If it comes out clean, it is cooked. Remove.
5. Sprinkle spring onion, garlic or onion oil and light soya sauce on top of the steamed egg.
Tips:
1. To ensure a smooth custard, do not steam eggs on high heat. In between, open lid to release steam.
2. Lightly beat the eggs to avoid too much air from getting in.


NOTE: I would like to THANK the owner of this picture
which I found on the net. THANKS.

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[Selviem]

Aarthi,
thanks a lot for trying out milagu roti. i post venthaya keerai patchadi soon. my second son is not well with climate change and stomach upset. he will not let me sit peacefully in front of the system. so i will come back to u very sooon.

selvi

[Selviem]

kugan, thanks for clearing the doubts. will try dry china grass for the kids.
selvi

[Selviem]

kugan,
as dev told thalai suthuthu, so many receipes on queue. i am trying all ur receipes for the guests.
selvi

[Selviem]

suji cake picture is good, my friend made here long back, it didn't turn out well. so i can give ur receipe, after u post it.
selvi

[dev]

dev,kongu rasam is also the one as like arisum parupu sadam which i used to have it often during my college days.To say frankly am longing for it till now since i left my college.Thanks dev now i can make it.
U had given both the powder recipe as well as rasam recipe also.Thanks dev.Thanks a lot.

Aarthii, hope this recipe meets ur expectations... No two rasam taste the same coz of the ratio of the masala pwd used & cooking method... if u find this rasam to be diff from what u had, try varying the ratio of the KMP & rasam pwd... also sourness matters...adhuvum adjust panni paarunga...

[dev]

NOV, thanks a lot for the links... Though I saw many pics of the beans on the net, I'm not able to makeout wht bean it is... I'll try to find it using the tamil names mentioned in the site...

[dev]

steamed egg looks interesting... I'll try it for my lil one... she is an egg lover(much to the dismay of my parents :lol: )

[kugan98]

Thanks Selviem, sure I will do the cake again and post the recipe.
Take care of your son first. I know its difficult when children
are sick. They need lot of attention.
Recipes can come later.
take care Selviem. kugan98

[kugan98]

Yes Dev , my friend told me that it is very good for children and old people. Very easy to digest.
She felt very sorry that we became vegetarians.
I told her thats part of life.
She misses my chicken curry and iddiappam.
Take care. Kugan98

[dev]

K, thanks a lot for the vazhakkai cutlet recipe... :)

Selvi, take care of the kid... hope he gets better soon & enjoys his vacation...

[dev]

Yes Dev , my friend told me that it is very good for children and old people. Very easy to digest.
She felt very sorry that we became vegetarians.
I told her thats part of life.
She misses my chicken curry and iddiappam.
Take care. Kugan98

K, neenga vegetarian aagiteenga... naan non-veg veluthu katta aarambichitten... :lol: few days back, I made fish curry at my SIL's place...not bad I would say... I would have tried ur fish curry with ladiesfinger had I known it was fish in their house in advance... anyway, next time...:)

[dev]

Aarthii, if u r looking for a potato cutlet recipe, here's my fav recipe...

Potato cutlet(makes 5 big cutlets)

cut 2 medium big potatoes into big pieces & pressure cook until just done...the potatoes should be firm but soft...heat oil...add some jeera, then chopped onions(1),1 green chilly finely chopped. fry for sometime...needn't brown...then add finely grated gin(1' piece)-gar(3 big)....
cook till raw smell diasppears...then add some chilly pwd, kitchen king masala(abt 1 small tsp for 2 medium sized potatoes), turmeric, salt.... fry for a sec until fragrant...don't burn the spices, then add the potatoes mix well...take off flame
then add corii leaves...mix well & make into cutlet shape...run 1 bread slice in the mixie & coat the cutlet with the bread crumbs
& shallow fry. Serve with tomato sauce or tamarind(sweet) chutney.

Note: If the mixture is not firm, add some bread crumbs & mix until u get a firm mixture.

If u don't have kitchen king masala, u can add garam masala instead.

[kugan98]

Thanks Dev for the potato cutlet recipe.
Aarthii ma here you are, try it out.
Thanks. kugan98

[kugan98]

Here is a nice spicy fried fish recipe.
If you are entertaining, you can use a whole pomfret (vavwall)
fish , or slices of Spanish mackerel (vanjaram) fish.


SPICY FRIED FISH

Ingredients:
5 pieces of scad fish (thenga parai)
Little salt
1 tbs garlic paste
1 tbs of ginger paste
1 tbs lemon juice
1 tbs of red chillie powder

100 grms besan powder
Little curds
Little salt
Little water

Oil for deep frying
Salad leaves, cucumber slices, tomato slices,
Lemon wedges

Method:

Clean the fish, removing the stomach contents, also the gills.
Leave the head and tail intact
Make two slits across the body on both sides.
Apply salt, lemon juice, ginger paste, garlic paste
and chillie powder. Marinate for about 20 minutes.

Now make a slightly watery batter of the besan flour, curds,
salt and water.
Keep the marinated fish dipped in the batter for about 15 minutes.
Now heat the oil in a wok and deep fry the fish, till golden and crisp.

Serve on a bed of salad leaves, with a lemon wedge.
Garnish with cucumber slices and tomato slices.

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[dev]

K, thanks for the spicy fish fry recipe... we generally don't dip the fish in the batter... will try it next time...

[kugan98]

Dev, we too do not dip in the batter for day to day frying fish.
This is a special fish fry with a different taste.
Its good for entertaining.


The same way evaporated milk is used in payatham parppu
payaasam for a creamy taste.. you can just cook with milk alone.
Thanks. Kugan98

[dev]

Thanks Kugan... will let u know when I try it...ur presentation of the fish fry is very interesting...

[Aarthii]

kuganka,thanks for the nice explanations regarding cutlets.Really it is going to help me.will try and will let u know the feedback kuganka.Thanks a lot.

Thanks for the fish fry as well as steamed egg recipe kuganka.

[Aarthii]

Dev,thanks for the potato cutlet recipe.Am going to try it out soon.dev,i dunno none of the cutlet recipes.So really ur cutlet recipe is useful for me.Thanks dev for posting it.

[Aarthii]

my second son is not well with climate change and stomach upset. he will not let me sit peacefully in front of the system. so i will come back to u very sooon.selvi

slevika,Plz do take care of ur son.U can post me the recipe later.Take ur own time and post it selvika.No probs.
How is he now?Take care of him.

[dev]

NOV, oru request... can u copy-paste the index of Kugan's Kitchen 1 & 2 on the first page,first post(with the permission of K) of the threads?...

[dev]

Dev,thanks for the potato cutlet recipe.Am going to try it out soon.dev,i dunno none of the cutlet recipes.So really ur cutlet recipe is useful for me.Thanks dev for posting it.

Senju paarunga Aarthii... U can also add other vegs like carrot,beans,peas,corn etc... chop it & cook it in lil water n salt & cook till done. strain any remaining liquid & add to the potato mix.

[kugan98]

Dev, I wanted to tell Aarthii that she can add finely cut steamed veges in the potato cutlet.
Nalla neram neengale sollitingga.
Thanks. Kugan98


Aamaa athu enna with K' permission?
Naanum unggala maathirithaan.
Namma chief NOV thaan.
Avaru enna ninaikkiraro athu thaan right.
Kugan's Kitchen does not belong to me.
Its ours, every ones.
So suggest what ever you want Dev.
Thanks. Kugan98

[dev]

K, neenga solradhu sari thaan..:bow: Naan en appadi sonnena in both the threads the 1st post would be urs... so unga post-a edit panna unga kitta oru vaarthai sollanumnu ninaichu sonnen... :)

[kugan98]

[tscii]

SAGO VADAM

Ingredients:
1 cup of sago
3 green chillies
1 tbs lime juice
1 tbs rice flour
¼ tsp asafetida powder
4 cups of water
Salt to taste

Method:

Soak the sago over night.
The next day grind the sago with the green chillies
to a fine paste. Mix in the rice flour, salt , lime juice
and the asafetida powder. Stir well.

Put a thick bottomed pot on the stove.
Pour the water and let it come to a boil.
Lower the heat, add in the sago mixture.
Keep stirring continuously till the sago is transparent.
The mixture should be of pouring consistency.
If it is thick add little hot water to make it a little loose.

Find a place where you can spread a plastic sheet.
Take 1 tbs of the mixture and pour it on the sheet.
It will spread round on its own.
Finish all the batter like this. Dry it for a whole day in the sun.
When fully dried peel it and store it in a container.

Deep fry it in oil when you need it.
It goes well with all variety of rices.
It will taste good as it is home made and clean.


Sorry the vadams do not look preety.
Home made :lol:


The Vadams After Drying:

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Fried Vadams:

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[NOV]

NOV, oru request... can u copy-paste the index of Kugan's Kitchen 1 & 2 on the first page,first post(with the permission of K) of the threads?...தங்கள் சித்தம் என் பாக்கியம்!

Done :D

[kugan98]

Friends Arudhra star falls on full moon day, of the month of
Margazhi. (This time it is on the 1st of January 2010)

Thiruvadhirai is supposed to be the birthday of Lord Siva.
Lord Siva blesses his devotees on that day.

We observe the thiruvadhirai fast, and have the thiruvadhirai kali
and kutoo.

Here is the recipe for the sweet kali

TIRUVADIRAI KALI

Ingredients:

1 cup rice
1 cup jaggery
10 cashew nuts
10 raisins
A pinch of cardamom powder
A pinch of salt
4 tbs ghee

Method:

Dry roast the rice until it becomes pink in colour
with a nice aroma. Keep aside to cool.
When cooled grind it in a mixie until it becomes like
fine sooji.

Pour 3 cups of water in a wok, add in the jaggery, little salt,
and 1 tbs of the ghee. Let it come to a boil.
Add in the ground flour and stir and cook, until it becomes a lump.
Add 2 tbs of the ghee and blend well.

Heat the 1 tbs of ghee in a pan, add in the cashew nuts and raisins.
When they are roasted well, add it to the kali.
Add in also the cardamom powder. Mix well.
Offer to God.

Note : some people like to add coconut milk instead of water.
Also some people like to add coconut scrapings to the kali.

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[NOV]

K, how can you forget the most important date in the entire calendar - Vaikunda Ekadesi - which falls tomorrow. :noteeth:

When I was growing up in Penang, there used to be 2 films for the price of 1 for every VE in all cinemas. 1 Sivaji and 1 MGR film. :lol:
No one knew or celebrated Sivarathri, but everyone knew VE. :sigh2: kaalam maari pOchu.

[kugan98]

NOV anneh Vaikunda Ekadesi is not forgotten.
We just have simple prayer in the house.
Vishnu Sahasranamam is recited in the house.
In the evening I usually go to the Sunderaja Perumal
Temple in Klang for prayers.
I remember elders telling when I was small that people
who die on this day, go straight to heaven.


On Sivarathiri I will be hopping from one Sivan temple to the other,
ending with the Sivan temple in Sentul for the last puja.

Thanks NOV anna, nice to know that you too remember
all the auspicious days.
Take care. Kugan98

[kugan98]

[tscii]Well I asked my maid to cut the veges into cubes.
When I finished my prayers, she already chopped
the veges into small pieces. Anyway I had to cook it.


THIRUVADIRAI KUTOO

Ingredients:
150 grms brinjal
150 grms avaraikkai
150 grms carrot
150 grms ash gourd
150 grms pumpkin
150 grms sepangkilangu
150 grms fresh green motchai ( I used dried ones) soak and boil

300 grms toor dal
Little tumeric powder

To roast and grind:
25 grms dried red chillie
25 grms channa dal
25 grms coriander seeds
Little asafetida
½ cup scrapped coconut

100 grms tamarind
½ tsp mustard seeds
1 sprig curry leaves
Salt to taste
Oil

Method:
Cook all the diced veges with just enough water. Keep aside.
Boil the motchai till cooked , keep aside.
Cook the toor dal with the tumeric powder. Keep aside.
Heat 1 tsp of oil and dry roast all the ingredients to grind.
When cooled , grind it to a fine paste.
Squeeze about 4 cups of juice from the tamarind.

Heat a pot with 1 tbs of oil.
Add in the mustard seeds and curry leaves.
When the mustard seeds splutter, pour in the tamarind juice.
Let it boil so the raw smell goes.

Add in the boiled veges with the motchai.
Let it boil once, add in the ground paste.
Mix nicely and let it boil again.
Now add in the cooked toor dal, mix well.
See that you have enough thick gravy.
Add hot water if your gravy is very thick.
Taste for salt and remove.

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[kugan98]

Thanks NOV anneh for pasting the index on the first pages
of the Kugan's Kitchen ! and 2.
It would be very easy to look for the recipes.
Thanks again Anneh. Kugan98

[dev]

NOV, oru request... can u copy-paste the index of Kugan's Kitchen 1 & 2 on the first page,first post(with the permission of K) of the threads?...தங்கள் சித்தம் என் பாக்கியம்!

Done :D

:bow: : :ty:

[dev]

K, sg - malaysiala food stallsla oru nasi biriyani vechirupaangale...without any meat or vegs in it... plain biriyani rice... how do we make it?...

[dev]

K, thiruvadhirai kootu ethoda saapida nalla irukkum?... with rice or tiffin items?

[NOV]

I remember elders telling when I was small that people
who die on this day, go straight to heaven.:yes:
in Srirangam, they will open the parama patha vaasal on this day only. everyone prays - young and old - that they will reach the feet of paramathma eventually.
you have to fast completely (no water also) and not sleep for 24 hours.

VE comes in the month of maargazhi - the holiest month in the Hindu calendar - Sri Krishna said மாதங்களில் நான் மார்கழி.
We would be vegetarian the whole month while my sisters used to get up early in the morning, draw kOlams and conduct prayers. I was usually the escort to look for flowers - my favourite was magizham poo - tiny whitish flowers but very fragrant. aandal's thirupaavai will be playing in the background.

:sigh2: so many memories...

[Selviem]

kugan,

thanks for thiruvathirai kali and kootu. i do prepare for thiruvathirai. yea ofcourse, for me too elders told the same thing. Srirangam will be very busy day. we get local holiday over there for vaikunda ekathesi. my mom do fasting and she prepare sambar with 27 veges. i remember my granny in her old age she do fasting.

whenever i go for vacation, my kids like to go to srirangam coz of dasavatharam movie. they love the song "kallai mattum kandal". my mom explain them everything. All nice memories.

selvi

[Selviem]

kugan,
my son is little bit getting better, doctor changed the medicine for him, still he is not much comfortable. it will take another 2 days.
selvi

[NOV]

whenever i go for vacation, my kids like to go to srirangam coz of dasavatharam movie. they love the song "kallai mattum kandal". my mom explain them everything. All nice memories. thats not srirangam... thats chidambaram... the perumaal there is called Raaja Govindan - same saaindha kOlam as srirangam

[kugan98]

[tscii]Dev, here is the chicken dosai that you wanted.
It is from Madurai :lol:
Cook and enjoy in your cousins place.
Thanks. Kugan98


CHICKEN DOSAI

Ingredients:
(A) 200 grms boneless chicken chopped into small bite size pieces
1 tso ginger paste
1 tsp garlic paste
2 tsp chillie powder
½ tsp pepper powder
¼ tsp tumeric powder
2 tsp tomato sauce (optional)
Salt to taste

1 onion chopped fine
2 green chillies chopped fine
2 tbs of oil
Little finely chopped coriander leaves

2 eggs
Little salt
Little pepper powder

Method:

Marinate the chicken with all the ingredients in (A),
for an hour or better over night.

Heat a wok with the oil, add the marinated chicken and cook
till the chicken is cooked and the pieces are dry.
Take the chicken pieces out, in the same wok, fry the green
chillies and the onions. (add little oil if necessary)
fry well till the onions are well roasted.
Now add the fried chicken into this. Mix well and sauté till
everything is well incoparated. Garnish with finely chopped
coriander leaves.

Take a cup, add in 2 tbs of the cooked chicken.
Break an egg into the cup, add little salt and pepper powder.
Mix the egg nicely with the chicken pieces.

Heat a dosai kal, make a dosai little thick.
Pour the egg mixture evenly on the dosai.
Cover the dosai kal, cook on medium heat till the egg sets
and is cooked. The dosi too would have cooked.
Remove and serve with mint chutney, raitha or coconut chutney.
Or serve with any of your favourite chutneys or curries.



NOTE: Dev, another method is to make a thin dosai,
spread the chicken mix with out the egg on the dosai when the top portion is getting cooked. just press the chicken mix lightly with your dosai spoon. when the dosai becomes crisp, fold it from both sides and transfer onto a plate. serve hot.

[kugan98]

NOV anneh its nice to sit and think over about ones past.
Especially our childhood memories.

We had lot of these magizham poo trees in Ipoh.
Now all are missing. My mom used to put the flowers in the bottle where we had our oil for the head. Nice smell.

my sisters and myself going early morning to temple throughout the month of maargazhi. Getting scolding from mom for refusing to bath in cold water.

Joining friends in cooking kootan choru.
NOV anneh you have made me to sit and cry.
I just wanted to fly at once to Trichy. :D

Thanks anneh for bringing back childhood memories.
Kugan98.

[kugan98]

Dev and friends, back to reality.
As I have said before, every month on the thithi day my F.I.Law passed away, I used to cook lunch for about 25 people.
I usually pack them in a thermoplastic pack and give it to poor people.

I usually cook a"kalantha saatham" with some accompaniment.
I have done curd rice, puli saatham, brinjal rice, kadamba satham,
lemon rice, pulaos and so on.

I wanted to try to make rasam saatham.
So I cooked little rice a bit soft, than made the dal rasam a bit thick and mixed with the rice.
It was not nice, no oomph in the rice. Can any of you suggest how to cook a better rasam saatham. I need to cook on the 13th of Jan.

Thanks. Kugan98

[dev]

K, look into hemantji's website... you can find his version of rasam sadham there... I tried it long back & liked it... He makes a rasam paste which is mixed with rice...just similar to kalandha saadham... senju paarunga...u might like it...

[dev]

Mahilam poo... oh, u guys bought back memories of SG... there is this street 'jalan mat jambol' in South Buona Vista... We lived in an aprt there for a few yrs...there were lots of mahilam maram throughout this street...Initially I used to wonder what this familiar smell is whenever I go for my morning walk... Only later I realised it's mahilam poo vaasanai when I saw the sidewalks... I just couldn't believe tht my most fav mahilam poo is there just near my aprt building in SG...& then I used to go for walks esp to enjoy the mahilampoo scent... when we had to move out of tht street, I missed the mahilampoo maram more than the aprt I lived in...:lol: Never have I seen so many mahilampoo maram in a row even in India...

[dev]

K, thanks a ton for the chicken dosai recipe... will try it whenever I get a chance to... pls say a big thanks to ur aunt for sharing this wonderful recipe with us... Also, pls ask her to join the hub if she can spare some time for browsing...:)

[dev]

K, idhai chk panni paarunga...

http://hemant-trivedis-cookery-corner.com/Ricedishes/dry-rasam.html

[Selviem]

valakai porikari:
-------------------

valakai - 2 peel, cut into cubes, boil in water with salt and turmerice powder, strain and keep aside.

fry in a tsp of oil and make a powder of the following:

red chilly - 4
kadalai paruppu - 1/4 tsp
urad dhal - 1/4 tsp
jeera - 1/4 tsp

in a pan, add 2 tsp of oil, kadukku, urad dhal, small onion - chopped 15, curry leaves, fry for 2 to 3 minutes.
add valakai pieces, ground powder, fry for 5 minutes till the powder is coated nicely in the vegetables, then add 1 tblsp of grated coconut and fry for a minute . remove from the fire.

this goes well with sambar, morekulambu , rasam rice and curd rice.

[Selviem]

valakai pepper fry:
----------------------

valakai - 2 peel and cut into cubes, boil it in water with salt and turmeric powder, strain water and keep aside.

now coarsely grind 1 1/2 tsp of pepper and 3/4 tsp of jeera to a powder.

in a pan, add oil, kadukku, urad dhal, when it pops up add curry leaves and the ground powder, fry for 2 to 3 minutes, then add small onions chopped,10, fry nicely.
then add valakai pieces, mix nicely and let it cook for 2 minutes, then add grated coconut - 1 tblsp and keep it for a minute.
remove and serve.

[Selviem]

methi leaves patchadi:
===============
methi leaves- 1 bunch clean and remove the stem, cut the leaves roughly.
tamarind - 1 big lemon size , soak and extract the juice and keep aside.
green chilly - 15 medium size, finely chopped

in a pan, add gingelly oil - 3 tblsp, kadukku, hing . when the kadukku pops up add finely chopped green chilly and fry nicely, then add methi leaves fry for 3 minutes, then add tamarind extract, salt, turmeric powder. allow it cook nicely, till it becomes thick gravy. add a tsp of jaggery , cook till oil comes on top then remove from the fire. this will stay for more than a week.

[Selviem]

valakai / chenai kilangu kola urudai:
--------------------------------------------

valakai/ chenai kilangu - 300 gms,boil it and grate
pottukadalai - 1/2 cup grind and sieve

mix pottukadalai, vegetable, red chilly powder - 1/2 tsp, small onion - 15, chopped, grated coconut - 2 tblsp
dhanina leaves , curry leaves - chopped,
salt - reqd
sombu - 1/2 tsp, cinnamon sticks- 1", cloves - 2 (coarsely make powder)
mix all the above and make small balls and deep fry in the oil.

[suvai]

kunga nga/ selvi / dev....naan konja naal absent..... ekachekaa recipes.....paarkiren.....awesome!!!

thank u dev for the kongu rasam powder recipe as well as rasam recipe...plz say a big thanks to amma...:-)

enakum senbaga poo/magizham poo romba pidikum....that is correct kugan nga...even we used to put the flowers in oil...;-)
ennaa sollunga childhood days will remain with us for always!!

[Aarthii]

Suvaika,actually innaiku system login panrecha nan ninachathu adhu thaan enge suvaika kanomenu?
Correcta nan forum open panni pakkum pothu neenga msg post panni irukeenga.ok.am happy now.

[Aarthii]

Dev,matterku varen.Kalakala ready panitten dev Kongu rasam powder.Supera nalla flavourfula iruku.

for yetserday's lunch,i prepared ur kongu rasam with ur rasam powder only.Superb dev,nalla differenta nalla irunthathu.That too dev,my husband hez suffering frm cold and throat pain for last three to four days.S0 netru fresha powder ready panni rasam panninala he enjoyed it.Thanks dev.

Some more powders are left.I have stored it in a small box.

once again .thanks dev

[Aarthii]

Kuganka,tried ur tomato rava upma frm kugan's thread 1 for yetserday's dinner.It came out well.Thanks kuganka.

[Aarthii]

Dev,
yes sure will add veges also while making cutlets.

[Aarthii]

Selvika,thanks for the methi leaves patchadi.am going to try it out soon.Thanks for all the recipes selvika.

[dev]

Suvai, gud to c u back... oru oru recipeaa try panni feedback post pannunga ungs stylela...:)

Kandippa ammaku neenga sonnadha thanks solliduren...

[dev]

Aarthii, glad u liked the rasam... Right timela recipe post panniten ungalukku...:D

[kugan98]

Dev, thanks for the link. I will try out little first.

Oh! actually she is my grand aunt. 78 years old.
She has handed over all the hotels to her children
She is only a chairperson of her college in Madras.
Very, very beautiful and busy person.
I doubt she has time for the forum.
Not to worry, any recipes, she will oblige.

I cooked the plain biryani for you today.
I will post the recipe with the picture.
Thanks. Kugan98

[kugan98]

Selviem so sweet of you to post so many recipes, when you so busy
with guests. Thanks a lot Selviem.
I will surely cook one by one and give you the feed back.
Thanks Selviem

Give my hugs to your son and say Kugan wishes him
a speedy recovery, so that he can welcome the
New Year with a bang.
Kugan98

[kugan98]

Suvai nga, I was thinking that you must be very busy with the year end. Thats why I did not want to disturb you.
How did you spend your Christmas holidays.?

Was guiet busy in the morning ,prayers and cooking.
Evening again to temple.

Take care nga Suvai, Kugan98

[kugan98]

Aarthii ma thanks for all your nice feed backs.
Now its easy to check the recipe index.
Thanks to NOV anneh and Dev.


Ask Pranay to stay away from his dad.
Paiyanukku salli pidichaal kastam.
Give rasam suda-suda to your hubby.

Take care Karthii, try more recipes.
I will gmail you soon.
Thanks. Kugan98

[kugan98]

[tscii]Dev, here is the plain biryani which you wanted.


PLAIN BIRYANI

Ingredients:
1 cup basmathi rice
2 tbs ghee
1 ½ cups of water
2 tbs of milk
A pinch of white pepper
Salt to taste

2 pips of garlic chopped
1 big onion sliced fine
2 star anise
3 cardamom pods
2 inch cinnamom stick
1 pandan leaf tied in a knot

5 cashew nuts roasted in ghee
6 raisins roasted in ghee
1 tbs fried onions
Few drops of yellow colour

Method:
Wash the basmathi rice and keep aside.
Heat the ghee in a pressure pan.
Add in the star anise, cinnamon stick and cardamom pods.
Let the cinnamon stick uncurl.
Add in the chopped garlic and sauté well.
Add also the sliced onions and sauté well, till the onions
turn little brown.

Add in the basmathi rice, water, milk, salt and pepper powder.
Mix nicely , close the pan and cook for two whistles.
Off the flame and let the steam release by its self.

Open the pressure cooker, gently stir up the rice.
Put few drops of yellow colour here and there.
Gently stir the rice again.
Garnish with the roasted nuts, rasinis and fried onions.
You have a gama gama plain biryani rice.
Serve with kurma or any curry of your choice.

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[dev]

Thanks a lot Kugan,... looks exactly like the food stall bririyani rice... will try it tomorrow... Pandan leaves kidaikaadhu inga... but guess it's ok to leave out the leaves...

[dev]

K, indha vayasilum unga aunty ivalo activea irukaanganu rombe sandhosama irukku... Please thank herour behalf for all the recipes she has given...:bow:

[kugan98]

[tscii]
FRIED SNAKE GOURD RINGS

Ingredients:

2 cups of snake gourd cut into ¼ inch round rings
Oil for deep frying

Batter:
1 cup all purpose flour
½ cup corn flour
1 tsp white pepper powder
Salt to taste
A pinch of chillie powder
Enough milk or water to make a batter.

Method:
Mix all the ingredients in batter to form a smooth batter.
Heat oil in a wok.
Dip the snake gourd rings in the batter.
Fry them in oil until golden brown.
Usings tongs, transfer the rings to paper towel to drain.
Serve immediately.

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[kugan98]

Thanks Dev, I am happy that I have made you happy with
the plain biryani.
Try and see how it comes.


O.K its time for me to get ready to go to temple.
See you in the night.
Thanks. Kugan98.

[sonu gopi]

Kugan... the plain briyani looks superb - with chicken or mutton kurma laced with some mouth watering achar irunthal romba nalla irrukkum. :thumbsup:

[dev]

K, do try pudalangai 65 using ur cauliflower recipe...nalla irukkum...

Kandippa naalaiku biriyani rice senju paarthittu solren...:)

[Selviem]

kugan,
plain bryani looks superb. it looks as we get from hotel. let me try on wednesday and let u know. thanks kugan

[suvai]

hi kugan nga!!!
Thank u for the plain biriyani as well as the pudalangai bajji....:-)...biriyani try pannitu solaren kandipaa.

Vaikunta ekadesi annaiki koviluku ponom....awesome dharshan & abishekam for Perumaal....& then Sorga vaasal thaandinom.....kaalila 5 manikey poi nalla kittaka utkaarnthu /paarthi /rasichi/ vendikiten ellaarukum...;-) aduthu food pakkam ponaaa...ekadesi food & non ekadesi food was served.....excellent food....i tasted both.. :mrgreen:

dev....unga amma voda kongu rasam try pannitu solaren kandipa..(actually iniki try panna poren);-)
commentum enoda styleyey ezhutharen :mrgreen:

sudha nga....i am happy to note that u liked the avarai mothai....enoda fav kooda ;-) thanks to kugan for posting it..:-)

selvi...hope yr son has fully recovered by now. Paavam pasangaluku udambu sari illainaaa....periyavanga manasuku kashtam thaan .

aarthi....thanks for yr concern ma.....inga thaan iruken.....but apo apo kaanaama poiduvathum undu....but anytime online....i never miss to visit kugans as well as a few other threads ;-)

kugan nga...though we dont celebrate christmas, we all get together & have a wonderful spread / so we eat / play games & ofcourse chat chat & more chit chat ....
:mrgreen: :mrgreen:

Dev/kugan...new year always at home only..;-). Saami ellaaam kulipaati/pottu vaichi/poo saarthi....vilaku etruven ...then ofcourse say some special prayers...apuram....kitchen la daamaal dimeel nu paathirathai urutals...then nallaa mookai pidika saapaadu....apuram oru nalla oru power nap....aha ...ahaa ithuku mela enna venum sollunga neengaley!!!???

menu innum podalai....pottuduven seekiramey ;-)

kugan nga/dev/selvi/sudha/madhu/aarthi/ onga plans especially menu ennaanu ketkalaama? ;-)

I take this to wish all of you a Fabulous 2010!!!

kugan...court pillaiyar neenga irukum idathuku kitaka irukaa?

[kugan98]

Sonu, welcome to Kugan's Kitchen.
I hope you will visit this thread often, give your comments, compliments, and also any recipe that you have.
Do not worry if it is a simple one, we need such recipes.

Please do not disapper after one post.
Be part of the Kugan's family.

You have said it right, here in Malaysia this plain biryani is always served with a vegetable achar. Very mouth watering achar.
Let me see if I have not posted other wise I will post again.

Thanks and welcome again Sonu.
Kugan98

[kugan98]

Dev, thanks for your suggestion.
I will try and give you the feed back.
Thanks. Kugan98

[kugan98]

Selviem we have to thank DEV for requesting the plain biryani recipe.
Other wise I would not have thought of posting it.

As people say it is very simple recipe.
It is served in all food courts and stalls.

Thanks. Kugan98

[kugan98]

Suvai nga, thanks for your long sweet post.
Enjoyed reading it.

I did not know that they have special food for V. ekadesi.
I had to travel about 30 km to visit a Perumal temple.

I have to cook for about 60 people for the eve of New Year.
I was asked to prepare Kashmiri Pulav
My family is attending a special prayer in the " Agaththiyar Centre"
Other people are also bringing in food.

For New Year, I baking a chocolate cake with chocolate icing.
I am also doing jaggery athirasam and jelly.
Lunch is plain biryani , kurma, mixed vegetables stir fry and
vegetable achar. Simple menu thangga Suvai.

Suvai nga I celebrate all the festivals in Malaysia.
That means I cook special dishes on that day, and enjoy with my family, avalvuthaan.
For example on Hari raya day, I will cook their cubed rice and peanut sauce. Some cookies and cakes.
So the children in the house will get to know what food the Muslims cook in their house. Then tell them stories of why they celebrate Hari Raya.

I too take this opportunity to wish the all my friends in the Kugan's Thread a very Happy and Prosperous NEW YEAR.

Take care. Kugan98

[suvai]

gm kunga nga!

oh ya north la ekadesiku special ingri pottu thaan samaichi, they break their fast.....food consists of grains/ spouted beans /javarisi /sundal etc saapiduvaanga.....ppl who dont fast avangaluku vegetarian thaan aanaal chickpea curry / vegies curry / rice / kesari / poori / daal nu neraiya items....all these they served at the temple on vaikunta ekadasi day! :-)
javaraisi la panninathu sumaar thaan but prasadam nu vaaya moodikitu saapituten :mrgreen:

interesting that u will be cooking for 60 ppl...enaku neraiya peruku samaikanum na romba pidikum...becoz for sure i know i wont be the only one in the kitchen :lol: ... neraiya per irunthaa gallaata thaan kitchen la...;-)

enjoy nga!.....think of suvai too when u go to Agasthiyar temple :-)
infact elaaraiyum neenaichikonga...thanks !

[suvai]

kugan nga,

It is commendable that u celebrate all functions & on top of it explain to kids too.... :clap: :clap:

[NOV]

I had to travel about 30 km to visit a Perumal temple.:shock:
where do you live K?
perumaal kOyilukkaa panjam? Puchong has a very beautiful perumaal kOyil.
you can also go to Krishna temple in Brickfields - the priest there is very nice and friendly.

klang varaikkum pOganumnu avasiyam illaiyE :think:

[dev]

Suvai, made avarakkai mothai... aahaa...super taste... Curd rice kuda saapida rombe nalla irundhichu... next time I'll be making it for chapathis...neenga sonnadhu pola NIRAYA cori leaves use pannina nalla manama tasty aa irukku...

Thanks a lot for the recipe...

VEku bayangara kovil dharisanam pannitinga pola irukku...:) I'm not a very religious person... so ntng spl... konjam neram kovilku poitu vandhen coz the lil one likes to watch the song/dance performance at the temple...:)

NY get-togerther innum confirm aagaama irukku... one of our friend's dad passed away yday... so inga chinna confusion if we should go ahead with the GT or not...paarkalaam... GT illana inga NY celeb unga stylela thaan irukkum... nalla samachu saapititu thoonga vendiyadhu thaan...:lol:

[dev]

I had to travel about 30 km to visit a Perumal temple.:shock:
where do you live K?
perumaal kOyilukkaa panjam? Puchong has a very beautiful perumaal kOyil.
you can also go to Krishna temple in Brickfields - the priest there is very nice and friendly.

klang varaikkum pOganumnu avasiyam illaiyE :think:

Oru velai adhu avanga fav perumal templeaa irukkumo ennavo...:think:

[kugan98]

Thanks Suvai nga for your explanation.
I did not know about these special dishes.

Suvai nga veetula naanum maidum thaan cook pannanum.
Co-sister business paaka morning poiduvaanga.
Appa galata gelata ellam onnu irukkathu.
Naanum samachittu accounts paaka poganum.

Sure I will say prayers for all the members of Kugan's Kitchen.

Take care Kugan 98

[kugan98]

NOV anneh I live in Ampang area.
My nearest temple is Sri Raja Rajeswary Temple.
The first temple I visited in Malaysia is the court hill pillaiyar.

I have not gone to Puchong sides.
I have been once or twice to Krishnar temple in brickfields.

NOV anneh we are used to Sunderaja Perumal temple in Klang.
My in-laws wedding was held in the temple there.
It holds special memories for our family.

NOv anneh infact we have lot of temples in Malaysia for us to go to.
I will start a thing in my family that every month we visit one new temple around Selangor first.
Then go on to other states. Hope the Lord grants my New Year wish.

The year 2009 was a terrible year for my family.
We lost 2 most precious people in our life.
We are still copping with the loss.
I sincerly pray to the Almighty to bless my home.

Thanks. Kugan98

[kugan98]

Dev do not worry, within 3 hours I will be in your house,
for New year day's lunch.
So neraiya cook pannungga. :lol:
Kugan98

[kugan98]

Dear friends, I want your suggestions.
My friend who is in India has written to me that,

Akka, I am having an idea of buying a convectional microwave.Cud u plz me suggest me the things which i have to keep in mind before buying it.I want to do both grilling and baking with the same one.In ur free time plz tell me abt this.


Since I am from Malaysia I am not well versed with Indian brands.
I would be grateful if you all give her some idea of what good brand to buy and things like that.

My microwave is 15 years old. it is also a convectional microwave.
Its National brand, Dimension 4.

Mostly all my friends will say that they use the microwave for reheating only.
I too feel that an oven is better for baking and grilling.
I use my oven for baking and grilling.
Microwave for little cooking, and heating.
Friends give your opinions please. Kugan98


My Old Microwave:

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[kugan98]

Here is Selviem's Keerai Kulambu.
I made it today. It was very nice. Thanks Selviem.

"
friends, this is my mom's receipe and its my favourite too. try this out.

Keerai Kulambu:
---------------

Arai keerai - 1 bunch , clean boil it with 2 greenchilly and grind it to a paste.

if arai keerai is not available, we can do it with palak.

grind the following to a fine paste:
------------------------------------
fry all the ingredients in a tsp of oil

red chilly - 3
dry dhania - 1 1/2 tsp
jeera - 1/4 tsp
kadalai paruppu - 1/2 tsp
shallots - 5
coconut - 2 tblsp grated

now add the ground paste in the keerai mixture.

in a pan add 2 tsp of oil, kadukku, vadagam, curry leaves, one red chilly. let the kadukku pops up, then add the keerai and ground paste, required salt, 1/2 tumeric powder and allow it to boil, then add tamarind extract - 3 tblsp (thick) , let it boil nicely till the raw smell goes out of it.

serve with steamed rice and ghee."

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[kugan98]

WISHING ALL MY FRIENDS OF THE KUGAN"S KITCHEN
A VERY HAPPY NEW YEAR.

May all our lives be filled with happiness and laughter
Like this innocent BABY.

HAPPY NEW YEAR. KUGAN 98

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[dev]

Hi pps, I made Kugans flavourful biriyani rice & rubber jamun today!!!... yes, my attempt at making gulab jamun from scratch ended in rubber jamuns...:lol: If anyone of u have a foolproof recipe for gulab jamun made from skimmed milk pwd, pls post the recipe...

[Selviem]

kugan,
so many posts, very interesting to read. u got the keerai kulambu exactly. thanks kugan.

selvi

[Selviem]

friends,

wishing all hubbers and friends a very happy new year.

selvi

[Selviem]

kugan,
as i told earlier, i have guests and for new year venue is not decided but we have cook for 7 families. It will be lots of fun, with prayers exactly at 12 o'clock, games etc.

i have guests till 8th of jan.

so time is passing , kids are enjoying. smaller one is getting better. hopefully before new year he is will be completely alright.

selvi

[dev]

Dev do not worry, within 3 hours I will be in your house,
for New year day's lunch.
So neraiya cook pannungga. :lol:
Kugan98

vaanga vaanga... family ooda vaanga...:)

[Selviem]

suvai,

i take time to read ur messages, coz it is very interesting and very lively. this tempts me to see in person. very happy to have a friend like u. It is really refreshing after reading ur messages.

today i made avarakai mothai, we liked it very much, we had it with chapathi. very nice combination.

thanks suvai

selvi

[NOV]

I will start a thing in my family that every month we visit one new temple around Selangor first.:D
Don't forget to visit me when you come to Subang Jaya Perumal temple. :D

Here's a sample list of temples in Selangor:


Sri Subramaniam Kovil Batu Caves
Sri Subramaniar Alayam Sepang, Selangor
Sri Sitthi Vinayagar Kovil P.J. Selangor
Sri Sakthi Easwari Kovil P.J. Selangor
Sri Shivan Temple Bukit Gasing,Selangor
Sri Subramaniar Kovil P.J. Selangor
Sri Subramania Swamy Kovil Klang, Selangor
Sri Sivan Kovil Kota Road, Klang, Selangor
Sri Maha Mariamman Kovil Klang, Selangor
Sri Selva Vinayagar Kovil Klang, Selangor
Sri Raja Rajeswary Kovil Ampang
Sri Sakthi Vinayagar Alayam Ampang
Sri Thruga Parameswary Amman Alayam Kampung Tumbuk, Tanjong Sepat, Selangor
Sri Subramaniaswami Temple Paribalana Sabai Kajang
Sri Sundaraja Perumal Kovil Klang, Selangor
Sri Maha Mariamman Temple Telok Panglima Garang, Banting
Sri Maha Mariamman Temple Klang (Istana)
Sri Vartharaja Perumal Temple SS 13 Subang Jaya, Selangor
Sri Verrakathy Vinayagar Temple Rawang, Selangor
Seafield Sri Maha Mariamman Temple, Subang Jaya.
Sri Murugan Tenmple, Persiaran Selangor, Shah Alam (CSR Sugar)
Sri Murugan Temple Bandar Sunway, Subang Jaya.
Sri Vengadachalapathy Temple, Puchong, Subang Jaya.
Sri Maha Kaliamman Temple, Seafield, Subang Jaya.
Sri Subramaniar Aalaya, Semenyih.
Sri Maha Mariamman Temple, Ladang Rinching, Semenyih
Sri Veppilaikari Mariamman Aalayam, Sa-ringgit Est, Semenyih
Sri Maha Mariamman Temple, HICOM, Shah Alam.
Sri Maha Muneswaran Alayam(Jalan e3/1),Taman Ehsan kepong
Sri Rajarajeswari Alayam,Taman Sri Sentosa,Klang,Selangor
Sri Subramaniar Kovil,Port Klang,Selangor

[suvai]

yappaadiiiii.....ivolo temples irukaaa onga oorila....sarthaaan 3 day trip pathaathu pola apo :-(....oru vaaram thanganum pola irukey......if one needs to cover all the temples there nov ngov!!!!

[NOV]

thats only in the state of Selangor. innum 10 states irukku :lol:

[suvai]

dev/selvi....glad u both liked the avaraikaai mothai......it sure is good with both thayir sadam & chapaathi...;-)


dev...sorry to hear that someone dear passed away....if u get together with friends that will be good...otherwise also it will be good ....so nallaa suvaiyaaa samaichi saapidunga.....make everything that yr kutty loves ;-)

rubber gulabjamun ah??? uh oh!!!! its okay...i am sure kugan or mrs mano will give u a super recipe to make that sweet from scratch :-) & for sure u wont go wrong!!

selvi....i am touched with what u said....:-)
we are all friends on here & it makes me proud that our friendships are getting stronger with connections through our kitchens... :mrgreen:

kugan nga......unga ellaa wishes um niraivera naanum vendikaren :-)
by the way microwave from india pathi enakum theriyaathu...but i am sure plenty help will surely pour in for yr friend.

dev.....8 veedu manaka manaka kongu rasam & podi seithen....omg the taste is very unique & it has a taste that u dont want to stop eating...;-) thanks once again to amma.

kugan....60 peruku neengalum onga helperum thaan samayal seiyareenganu padichitu...asanthiten!!! hats off to u nga!!! pakathila irunthaalum....dev/selvi/naan ellaarum odi vanthiduvom oru kai koduka.....aarathi is younger...so avangaluku....organizing velai koduthidalaam.... :mrgreen:

missing shanthi here calling once twice & thrice!!!! konja naalavey kaanom avangalai. Hope all is well with her.

Thanks ladies for your kind wishes for the New year!!!......:-)

kugan/dev/selvi......i am just wondering what is so interesting in my writing....& i think i found out......these following reasons:
a) vala vala valaaaaaa nu pesikitey iruken
b) pesaraamaathriye type pannaren
c) more on the lighter side of matters...;-)
& i am sure u all will have different reasons
:mrgreen:

i better stop right here before i go on & on & on like a duracel battery :rotfl: :rotfl:

[suvai]

thats only in the state of Selangor. innum 10 states irukku :lol:


apo one month trip thaan podanum...

[dev]

Suvai, gettogetrher irukko illayo theriyalai... but I've already made banana cake... rubber jamunaa oralavu gulab jamun aakiten... cookerla vechu 2 whistle vitten... oralavu soft aagidichu...:) Actually Mrs.Mano recipe kuduthu irukaanga yerkanave... naan thaan rombe arivaalithanama google search panni super recipenu oru recipeaa pidichu senjirukken... next time kannai moodikittu Mrs.mano recipeaa follow panna poren... inimel recipena mayyam search mudhalla aprom thaan google searchnu mudivu panni irukken...:notteeth:

Unga writingla enakku rombe pidichadhu (b) ...:D

Happy u liked the kongu rasam... my MIL's rasam will be even more yummy... but avanga dhal-aa boil pannuradhula irundhu flam levella irundhu strickaa follow panna vendiya rules yedhedho solluvaanga... enakku adhellam oththu varadhu... so I never tried learning the recipe from her,,, But whenever we r there, we always ask for her rasam... adhu mattum irundhaal podhum...:slurp:

[dev]

K, I once presented a mw cum conv oven to my cousin... I think she doesn't use it much... I forgot what brand it is... I'll ask her and let u know how satisfied she is with the oven...

my conv oven is Akira brand which I bought from SG... very cheap(only around SGD 40-50) but still working fine for more than 3 yrs now... not sure if we can get it in India... MW I was using cornell for around 4 1/2 yrs & it was good too... priceum kammi thaan...SGD 100-120 thaan... I gave it away when I left SG as it was too heavy to carry... Inga kidaikudhaanu venna paarka sollunga indha 2 brandsum... enakkum Indiala kidaikura brandsaa patthi avalava theriyalai... visarichu paarkiren...

[dev]

thats only in the state of Selangor. innum 10 states irukku :lol:


apo one month trip thaan podanum...

1 yr sabbatical potitu vaanga... namma NOV irukaar, Kugan irukaanga... aprom enna kavalai... porumaya 2 per veetilum dera potu oorai suththi paarkalaam...

[dev]

Party cancelled... Sudhaka, naan unga veetuku vara poren...;)

[dev]

:cheer: :cheer: :cheer: Wishing all hubbers a very happy new year... :cheer: :cheer: :cheer:

[suvai]

dev.....onga mil oda rasam recipe...neenga kettu enngalu ezhuthunga...naangalum suvaiyaana rasam saapidarom onga perai solli ;-)

dev actually it is an excellent suggestion to pressure cook the rubber jamuns ...i would not have thought of it for sure !!

hope yr little angel enjoyed the banana cake ;-)

[suvai]

Party cancelled... Sudhaka, naan unga veetuku vara poren...;)


sounds like a plan ;-) friends kootti kitu varalamaaa nu kelunga dev? yes na ....varusaiyaaa naama ellaam attendance koduthidalaam :mrgreen:

[suvai]

thats only in the state of Selangor. innum 10 states irukku :lol:


apo one month trip thaan podanum...

1 yr sabbatical potitu vaanga... namma NOV irukaar, Kugan irukaanga... aprom enna kavalai... porumaya 2 per veetilum dera potu oorai suththi paarkalaam...


i bet u....they wont mind having all of us over ;-) dev / selvi...edunga ticket...purapadunga ... :lol:

[NOV]

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to Mrs K and all readers/contributors of this thread!

[suvai]

Thank u Nov ngov!!!!!!!! :-)

[Selviem]

suvai,
i am ready. ticket etuthu pogalam.
suvai unga writings is the centre of attraction.

happy new year to, ur family members, friends and everyone

selvi

[dev]

Suvai, I've pressure cooked gulab jamuns tht turned out hard once... it was a success... so try pannalaamenu panninen... & it was a success again... idhu ammavoda idea... not mine...:D

Yes, kutti enjoyed the banana cake... avalukku thaan 1st piece...:)

Suvai, bags packed, tickets ready... vaanga first Sudhaka veetuku povom... aprom angerndhu Sudhavaiyum kootitu malaysia poidalaam... :bluejump: :redjump: :bluejump: :redjump: :bluejump: :redjump:

[NOV]

malaysia welcomes single ladies :devil: :yessir:

[dev]

malaysia welcomes single ladies :devil: :yessir:

indha perusuga ravusu thaanga mudiyalaida saamy... :P

[dev]

Suvai, MIL's rasam I'll post the recipe later... I want to watch ehr make the rasam from start till the end... might take sometime... okva?

[suvai]

Kugan nga!!!....neenga muthala ready aagunga.......varom onga veetuku thaan mootai kattikitu......naakai theetikitu... :mrgreen:

Selvi....thank u nga for your kind wishes!!!...namma koottu kudumbam nallaa iruka praarthanai pannaren kandipaa.

dev....take yr time & post yr mil's rasam & powder!!
sweets/cake/cookies na pasangaluku thaan firstttttt helping..;-)
dev...amma kita ketu ipadi cooking tips um podunga....;-)

kugan...may the year 2010 bring joy & peace to you & your family...& this is from all of us on here!!! ;-)

HAPPY NEW YEAR EVERYONE!!!!!

[suvai]

malaysia welcomes single ladies :devil: :yessir:


athennaa nga single double nu.....malaysia welcomes all ladies nu podunga..... :mrgreen: :mrgreen:

[suvai]

kugan nga :-) hope u had a good beginning of 2010!!
iniki namma veetila i made yr peerkangai masala....;-) romba nalla vanthichi....i made it for rice & tonite for chapathi.....with the peel i made a chutney & the following is my method:

Peerkangai peel about 1 handful
onion 1 chopped fine
red chilli : 2
green chilli : 1
kothamalli : 1 tblsp chopped, karuvepila 6 leaves,
mint: 5 to 6 leaves medium
tamarind oru small marble alavu

Heat wok & add 1 tblspn oil & when hot add the 2 red chillies when roasted add the onions & green chillies...fry till onion is limp...now add the peerkangai peel & fry it for good 5 mins on low heat....now add the mint/karuvepila/corriander & switch off the fire. Stir & let it cool...now grind everything with very little water along with tamarind & salt...chutney or thogayal consistency iruntha nalla irukum
Enjoy ;-) with pongal/ chapathi or even hot rice & ghee!!!

iniki inga menu enna theriyungala
pongal
peerkangai chutney
vazhakai roast
podi rasam
peerkangai masala (kugans recipe)
thayir sadam with velarikai
kesari
medhu vadai ( vaanginathu ) soaked in rasam ;-)

ilai pottuten vaanga kugan selvi dev elaarum ;-)

neenga ellaarum iniki enna samayal ?

[kugan98]

friends sorry I have been missing for few days.
I only had the time to log a minute to wish Mrs. Mano And Hemantji.

On the 31st I managed to cook for 60 people the Kashmiri pulao with the help of my maid. (Two big Pots)
Baked and iced a chocolate caked , made some jelly (for home)

Went to the centre about 6 in the evening.
Prayers and dinner, every one enjoyed the rice, then went to watch the fireworks,
which our company was doing. Came home at 1.30 a.m
Since it was eclispe of the moon, waited for an hour.
Then Champane bottles over flew. Ha, Ha (Kickapoor thaan nga)
The children enjoyed the cake, and all went to bed at about 4.00 a.m

Next morning, prayers then had to cook Thiruvadirai Kali and the kootu, that was breakfast for everyone.

Our head of family had "Annathaanam" in the Ammam Temple in Lukut, near Port Diction. So all of us went there.
I do not know why he chose that temple, any way new temple for us to see.

We missed the evening Abishegam in Court Hill Pillayar temple which is organized by our Datuk uncle every year.

It was a wonderful New Year for our family.
Thanks. Kugan98

THE TWO POTS OF THE PULAO:

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[kugan98]

Thanks, NOV anneh for the list of Temples Selangor.
I have been ones or twice to the Subang Jaya Perumal Temple.
My two chittis live there in Section 18
Thanks NOV anneh.
Kugan98

[kugan98]

Thanks Suvai nga for the chutney recipe.
I do not know if I have posted a similar recipe.

Thanks for keeping the thread going for the few days.
Ellaarum vaanga, I will be very happy.
Thanks. Kugan98

[kugan98]

Dev, thanks for all the comments and compliments.
Dev, neenggalum vaanga, ticket sponser panna vaa.
Romba cheapp thaan.
Thanks Dev. Kugan98.


Note: Inikku ungga rasam thaan.
Ellarum achoo, achoo thaan engga veetill

[kugan98]

Happy New Year 2010 - KUGAN 98


The power of God is with you at all times;
through the activities of mind, senses,
breathing, and emotions;
and is constantly doing all the work
using you as a mere instrument

-- Bhagavad Gita

[kugan98]

[tscii]
FROSTED EGGLESS CHOCO CAKE

Ingredients:
2 cups self raising flour
1 tsp baking powder
2 tsp baking soda
¾ cup cocoa powder
Sieve all the ingredients 3 times
1 ½ cups castor sugar

1 cup vegetable oil
1 cup milk
3/4 cup yogurt well beaten with ¼ cup of water
1 tsp of instant coffee mixed in ½ cup of hot water
1 tsp vanilla essence


Frosting:
3 tsp butter
80 grms chopped dark chocolate
100 grms of chopped milk chocolate
200 ml heavy cream
2 tsp vanilla essence
200 grms icing sugar

Method: Cake:

Preheat the oven to 160 degrees C
Grease a cake tin and line it with parchment paper.

Mix all the dry ingredients into a bowl.
Swift them well with a sptula and make a well in the centre.

Add the oil , hot coffee mix, milk, vanilla essence, yogurt,
one by one., with regular mixing after each incorporation.
Using a hand blender wisk the mix for about 1-to 2 minute,
until all the lumps are gone.

Pour into the greased tin and bake for about an hour or until the cake is cooked. Let the cake cool well before frosting the cake.
For Frosting:
Heat a saucepan filled upto ¾ full of water in a medium flame
and place another vessel over it.
Add the 3 tsp of butter, and once it begins to melt, add the broken chocolate pieces in batches and keep stirring until they all melt.

Add in the cream and the vanilla essence, and keep stirring.
Add in the icing sugar and stir for another 2 minutes.
Keep the frosting aside for little while until cools a bit
And starts hoilding itself.

Now apply the frostings according to your ability.
Since I am no expert, I just covered the cake,
and sprinkled the 1001 multi coloured stars.
Put some chocolate chips around.

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[suvai]

kugan nga...onga temple visits & pulao (looks very yummy) ellaamey jor jor...:-) awesome that u visited a new temple.......
...pasanga santhosham thaan periyavanga santhosham...glad all the kids enjoyed & were up till early AM..;-)

[Selviem]

kugan,

glad to hear all enjoyed the day, two pots pulao was too tempting. egg is very very super.
we meet in our friends place for new year and came back next morning, then started cooking for thiruvathirai.
i tried ur orange cake it was very yummy, all my friends enjoyed, cake pona edam theirayavillai. thanks kugan

selvi

[Selviem]

suvai,

unga food miss paniten, so much u cooked . no luck for me. enjoy. keep writing.

selvi

[Aarthii]

Dear all,

Wish u all a very happy new year.

Sorry i was not able to wish u all early since me and my son got fever and we both suffered a lot.so cudnlt come in front of pc.

By 31st evening only we both were all right.Now we r perfectly ok with fever.But still cold is there for my son.I guess it will take some days for him to recover frm that.

Hope u all might have enjoyed the new year celebrations.

Kuganka ur pulav and cake looks tempting.
Eppadi kuganka avalo peruku cook pannineenga.Really u r great,

[Aarthii]

Suvaika,thanks for the peerkangai chuteny.My mom's favourite chutney is this one.So i can make that for her when she comes to my home next time.

[kugan98]

Suvai nga ,yes its a nice feeling when you go to a temple.
Hope to visit more temples.
Thanks. Kugan98

[kugan98]

Selviem I am to happy that your family had a great day.
Also happy that your friends enjoyed the orange cake.
Thanks Selviem, Kugan98

[kugan98]

Aarthii take care ma of Pranay. Aishu too is suffering from cold.
Its difficult when children are sick.
Take care of your self too.
Get better before coming to the forum.
The forum can wait.
Take care. Kugan98

[Selviem]

Aarthi,

sorry to hear, take care of urself and pranay. i was searching for u, what happened.

thanks for ur wishes.

selvi

[dev]

K, super busy Ny thaan unalukku...:)Cake looks superb...I should try my hands on icing too...

Suvai, attakaasamana menu...inge usual cooking with Mrs.Mano's jamuns & banana cake & a vanilla cake which i made... aprom friends,relativesku namma cake distribution...;) :lol: paavam makkal...adhaiyum saapitiu nalla irukunu pugalndhaanga...hehehe...

[dev]

Aarthii, take care of urself & Pranay kutti... add pepper to ur food wherever possible... u can also add pepper & turmeric to pranay's milk...

[suvai]

Kugan nga...enaku kovil na i will drop everything to go ......got to tell u something that happened during my last trip to India...namma oorila thaan thirubara pakkam kovil irukey...so vandila pogum bothu naan epothum kovil paartha antha koburathuku oru kumbidu poduven....vazhi ellaam pottukitey varuven ...naan seivathai paarthitu en driver um kumbidu podaa aarambichaar...so if i have missed a kovil..looking at him & the direction in which he is looking i will a put a kumbidu too...so it was like never ending kumbidu show from us.....apadi naan oru kumbidu podum bothu driver paarthitu..."akka athu kovil ileenga athu police station" nu sonnaarey paarkanum :rotfl: :rotfl: :rotfl: :rotfl: my family & myself burst into laughter....& its an on going joke in our family now....i am sure after reading this many will be smiling or chuckling too ;-)
glad i made u smile :mrgreen: for the New Year!!!

selvi....intha thadavai ilaaina enaanga....if meant to be ....we will surely meet & samaichitaa poguthu ungalukum/kugan /dev & the rest who are willing to dare taste "the cooking" :mrgreen:

aarthi...good to note that u both are now on the mend....nalla sathu ulla aagaram rendu perum saapitu innum better aagidunga seekiram.

dev...u mentioned u made mrs mano's gulabjamun...intha thadavai soft ah vanthichaa?
ahaa double cake panni guests & relatives ah asathitu...avanga veetukum cake pack panni koduponaanganaa athu kandipa thumbs up cake(s) ah thaan panni irupeenga..;-)

[Selviem]

suvai,
really a good joke at the beginning of the year. i laughed and told the same to my kids, they also laughed.

thanks suvai, we will meet and we all will cook our special dishes.

selvi

[kugan98]

Dev, glad everyone enjoyed your cakes.
Try pannugga icing varum.
Konjam vanilla cake recipeya podungga please.
Thanks. Kugan98

[kugan98]

Suvai nga you are just like me.
I will remove my slippers in the car when I kumbidu the temple I am passing. Not only that, while watching T.V, if a temple scene comes, I will immediately remove my crossed leg. Every one in the house will make fun of me. Palgipoochu.

I must tell you all another joke, my grandmother for the first time visited India in the 1970s.
They were travelling from Chennai to Madurai in a car.
It was around 8.00p.m in the night when they came to Madurai.
In the town there was a very big crowd, beating drums, holding the lights and she could see a very beautiful decorated procession coming. She told the driver to slow done so that she could have a nice dhrashan of the God. The driver obeyed her without uttering any word.

She told me that she was shocked when the procession came near, as she could see a dead body made to sit decorated well and it was funeral. In Malaysia we do not have funerals after 4.pm
She scolded the driver and he said , he thought she wanted to see the funeral. We often relate this story and make fun of her.
Poor thing went to the Lord last May.

Thanks. Kugan98

[kugan98]

[tscii]Nowadays seldom people make this curry vadagam.
Its easier to buy than to make. I make my own so that I use all clean ingredients and make it clean. I do it 6 months once.
My aunt makes a very tasty chutney using the ridgegourd skin and the vadagam. I will get the recipe soon.


CURRY VADAGAM

Ingredients:
250 grms small red onions
200 grms garlic pips
125 grms toor dal
20 grms urad dal
20 grms cumin seeds
20 grms mustard seeds
20 grms curry leaves
15 grms tumeric powder
¼ cup of oil
2 tbs of salt

Method:
Skin the onions and garlic, wipe them dry.
Chop both the onions and garlic into fine pieces
Chop also the curry leaves also into fine pieces
Grind the toor dal and urad dal into coarse powder.
Add all the other ingredients except the oil.
Crush them lightly so that they can be moulded into balls.
Dry them in the hot sun.

In the evening break all of them, add half of the oil and mix well.
Make them into balls again. Next morning dry them in the sun again.
Again in the evening do the same process using the other half portion of the oil.
Now dry the balls in the hot sun for about 15 days, till it becomes hard.
Store them in a air tight container.

NOTE: Normally castor oil is used. Since this oil is banned in Malaysia,
I use gingelly oil.


Last few Vadagams made 6 months ago:

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Vadagams made 4 days ago,still drying:

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