Kugan's Kitchen Part 5

[kugan98]

[tscii]Ha, ha more valaipoo recipes to come :lol:



VALAIPOO CHIPS

Ingredients:

1 cup of valaipoo florets ( stamen and petal removed)
½ cup of channa dal flour
1 tbs rice flour
1 tbs corn flour
1 tbs onion paste
1 tsp red chillie powder
¼ tsp turmeric powder
Little asafoetida powder
A pinch of cooking soda
Salt to taste
Oil for frying

Method:
Put the valaipoo in a wide mouthed bowl.
Add in all the ingredients, except the oil.
Now mix all the ingredients well with your fingers.
Sprinkle water little by little and mix the flours well with the florets.
It should be dry and not soggy.

Now heat oil in a wok,
Add the florets little by little, and fry till crisp.
Remove and serve hot.


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[sonu gopi]

K : haven't tried any aval recipes yet, w/e was spent resting my now 3-month-old sore leg!!! :twisted:

Sonu chEchi : ISKCON saapaadu YUMMY! I've tried them on many occasions! Even their mee goreng sedap-loi! :slurp:
And akka - K thread irunthuttu, Eat to live-aa?? no way, we LIVE TO EAT :lol: :lol: :lol: oru kaalaththula Eat to live (athu 50kg taj-mahal-a irukkumbOthu); ippO, live to eat .... :lol: :pink:

NM....iskcon saapaadu sedap aa?? Where to find this thread? I saw this word ISKCON the other day here and I was cracking my head. Then I thought of pm'ing Kugan but then forgot all abt it. :D But now that you have mentioned it....will you be kind enough to enlighten me on this??? Idhu local M'sian thread aa???:oops:

Apporam ....why do you have a sore leg??? :roll:

[Aarthii]

kuganka,so many recipes.great .thanks for all the recipes.

Kuganka,made tandoori roti.The roti was soft only if i cook it in the tawa/dosai kal.
If i put it in the oven it became too hard.I chked it with both bake as well as grill modes in the oven.could me plz tell me abt the mode,in which i have to bake the roti.

[PARAMASHIVAN]

I have not tried the ISKCON style of mee goreng.
NOV anneh recipe irrunthaal podungga please.
Thanks, Kugan98.

Kugan ka

Neenga inga ellam poovengala :sigh2:

any way

I have tried your chinese chillie oil , it was really 'awsome' I loved it, even mum and dad loved it :ty: very much , next time, I will try with wth 15 chilles : :shaking:

[PARAMASHIVAN]

NM ka

what is the problem with you knew?? Knee ligament torn? :( it is very painful, my dad had an operation and he couldn't walk properly for at least 2 weeks

Take cod liver oil tablets, that should make your joint a bit 'supple' rather than 'rigid'

[Aarthii]

selvika,wish u a very happy journey.

[NOV]

NM....iskcon saapaadu sedap aa?? Where to find this thread? I saw this word ISKCON the other day here and I was cracking my head. Then I thought of pm'ing Kugan but then forgot all abt it. :D But now that you have mentioned it....will you be kind enough to enlighten me on this??? Idhu local M'sian thread aa???:lol:

ISKCON is International Society for Krishna Conscousness, or better known as Hare Rama Hare Krishna group.

They are quite particular abt their food as they offer it as Prasadham.

[kugan98]

Aarthii, may be you baked in very high heat.
Normally, I will put in about 150 degrees C.
You have to preheat the oven first.
The oven must be hot when you put in the bread.
We do not use grill to bake the bread.

I am happy your roti came soft in the dosai kal.
Thanks, Kugan98

[kugan98]

Tamby, I only go to temples.
Every one has their own opinions.
Anyway I believe that all rivers in the end
will reach the sea.
Thanks, Kugan98

[kugan98]

Sonu, I am sure they have a centre in P.J.
for the ISKCON society.
If I am not mistaken, their headquarters is in
Old Klang Road.
I have lot of relatives involved in this movement.
They do not use onions and garlics.
Normally they will wear a small tulasi malai, around their neck.
My nephew who is a doctor, has a small kudimi at the back of his head.
Pay a visit once when you are free.
Thanks, Kugan98

[selvieam]

aarthi and dev,
thanks a lot. i am leaving on 7th. coming back may around 5th sep to 10th of sep.

busy in clearing up the house and packing. kids are so excited.

[selvieam]

kugan,
nice valaipoo kulambu and bajji. will try out. channa masala also looks nice. thanks for giving the receipe for channa masala powder. all will be tried after i return from vacation.

[NM]

K : thank you for the PM, your concern and wishes.

Sonu akka :
ISKCON is the famous Prabupad's Krishna Movement :lol: aiyooh akka :rotfl: athu restraunt illa .... sorry :oops: anyway, in Melbourne, the ISKCON centre provides free lunches on Sundays,... i haven't been there. Been to one on Penang with a friend of mine who is an ISKCON member and a devout Krishna devotee. That's where i tasted the mee goreng!

Raghu thamby -
thanks for the suggestion. I'll try fish oil. Teh doctor told me that if its serious I may need to for a surgery too :( . Hope i get better without it.

Amma solluvaanga - vayasaachinaa onnonna karai (rust) pidikkum-nu ..... ippothaan teriyuthu! ulunthu saappdu-nu solluvaanga appO, ippo thaan theriyuthu ethukku-nu :( :lol:

[NOV]

but there are their restaurants NM - Govinda's. :slurp:

[NM]

but there are their restaurants NM - Govinda's. :slurp:yes, i know .. there's one here by the name of Gopal's costly and not really as good as the free meals :lol:

[NOV]

[tscii:9fd83c9432]More Food for Gods.

While the use of jaggery covers nearly all of the Indian subcontinent, it is particularly famous in South Indian recipes. At the Sree Padmanabha Swamy Temple at Thiruvananthapuram (Trivandrum), Kerala, one of the 108 Vaisnava Divya Desams, jaggery is a prominent ingredient in one of the main bhoga preparations offered to the Deity, Lord Mahavisnu on Anantasesa. Called Unni Appams, these spongy sweets are composed of rice flour, banana, jackfruit and jaggery, fried in ghee to a crispy golden brown. In Malayalam, 'unni' means small and 'appam' means rice cake.

Unni Appams

Ingredients:

Rice Flour - 2 cups
Maida (regular flour) - 1/2 cup
Jaggery - 1/2 cup
Ripe Banana - 1
Ripe Jackfruit - ½ cup
Shredded coconut - 1cup
Ghee 2 Tbl.

Fry the shredded coconut to a light brown and set aside. Heat 1 cup of water and add the jaggery to melt it. In another bowl mix the rice flour and maida. Add the melted jaggery along with the coconut and mix well. When the batter cools, fold the mashed banana and jackfruit into the batter, which should be the consistency of a dosa batter. Add a little milk or water if needed to get the desired consistency.

Lightly cover and let the batter sit for about 6 hours, or overnight. To cook, use ghee to lightly grease the holes of an unni appam pan or idli cooker. Fill with batter and cook over medium heat for about 5 minutes, then flip, cooking both sides to a crispy golden brown. Drain on paper, and offer warm.

Variations: You can add cardamom to the batter for a nice addition. If you want a lighter appam, add a pinch of baking powder to the batter just before cooking. You can also begin with raw rice, well soaked and mashed. This will give a denser appam. [/tscii:9fd83c9432]

[selvieam]

what nice unni appams, nov anna. thanks a lot. my mom loves it, i will send this receipe.

selvi

[PARAMASHIVAN]

ISKCON centre provides free lunches on Sundays,

IthukendE oru kootam irukumala :lol2: :yessir:

[kugan98]

Selviem, thanks and a have a safe journey.
Look out for new recipes in India.
Thanks, Kugan98.

[kugan98]

Nm, I am very interested in the mee goreng.
I hope some one will enlighten me.
Thanks Kugan98

[kugan98]

Friends, this is Aadi month.
Full of festivals.

First we have the four Fridays, ending with the last friday on the 13th of August :shaking:

To day is the Aadi perukku, simple prayers at home.
August 9th is Aadi Ammavasai, prayers in Sivan temple, and anathanam to the poor.

August 12th is Aadi puram, also prayers in the house.
Aadi ends on the 16th of August.

August 20th is Varalakshmi nombu, usually celebrated with early morning prayers, and ending with villakku pooja at home.

August 24th is Aavani Avitam.
The last is August 28th Maha sangadahara sathurthi

So I will be very busy for the whole of this month.
Thanks, Kugan98

[kugan98]

NOV anneh thank you very much for the unni appam recipe.
Anneh there are many ways to do this appam.

Anneh it did not strike me to use jack fruit in the unni appam.
I am sure the aroma would be great.

NOV anneh, normally in Kerala, they do not ferment the batter for the unni appams. They only use rice flour, no other flour is added.
I have tried their method, and always the unni appams are hard.

One more fact is that, if you are fermenting the batter, adding all purpose flour, coconut and bananas, you need not add any baking powder to the batter, you will get super soft unni appams.

NOv anneh, I do it in two ways, one is that, grind the rice flour with the jaggery, add in cardamom powder, add in roasted coconut strips. (Cut the coconut into pallu, pallu, roast in ghee and add to the batter.) little salt and ferment the batter. The next day do as how you will do unni appam.
You will get soft unni appams.

The other method is to add grated coconut, bananas, and all purpose flour. Need not ferment the batter, you will get soft unni appams.
I will post the second method of how to do the unni appam.

Thanks NOV anneh, let me try your method also.
Kugan98

Friends, we should do these types of palagarams, once in a way so that our children will not forget them.
Otherwise slowly this too will become disappearing palagarams.

[kugan98]

[tscii]




UNNI APPAM

Ingredients:
2 over ripe bananas fully mashed
1 cup rice flour
½ cup all purpose flour
1/4 cup grated coconut
½ cup jaggery (more if you like sweet)
¼ tsp cardamom powder
Little salt
Little ghee

Method:

Add the jaggery to 1 cup of water.
Heat a little and dissolve it.
Strain and keep aside.

When the syrup is cold, add the rice and all purpose flour.
Add also the grated coconut, cardamom powder and salt.
Lastly add in the mashed bananas.
Now mix everything to a batter. It should be like idli batter.

Now heat a kulipaniyara chatty.
Pour little ghee, fill the holes, ¾ full with the batter.
When it is cooked at the bottom, flip over and cook the
other side. You will get soft sweet banana appam.

Those without the kulipaniyara chatty,
Can pour spoonful of the batter in hot oil and fry them.


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[kugan98]

[tscii]

Another Valaipoo recipe :lol:


VALAIPOO USLI

Ingredients:

(A)
1 cup valaipoo florets, cleaned cut into small pieces.
¼ tsp turmeric powder
Little salt.

(B)
To Soak:
¼ cup toor dal
¼ cup channa dal
3 dried chillies

(C)
A good pinch of asafoetida powder
1 tbs oil
¼ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
Salt to taste

Method:
Add all the items in (A) in a pot.
Cook for 10 minutes, remove and strain without water.

Soak all the items in (B) for half an hour.
Strain, add little salt and little asafoetida powder.
Grind to a coarse paste. Steam the paste in a idli cooker.
Remove, and when cold, break it up like bread crumbs.

Heat a wok with oil, add in the mustard seeds, and urad dal.
Let it splutter, add in the curry leaves, and little asafoetida.
Add in the dal crumble and the boiled valaipoo.
On low heat, stir fry till they are mixed well.
The dal should dry and crisp.
Remove and serve with rice.


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[selvieam]

kugan,

there are many varieties of making unni appam, normally bananas are used, jack fruit will nice smell. never tried with jackfruit.

mouth is watering, we get unni appam as prasadam in ayyappan temple. keralites when they come from vacation, bring unni appam, all will be in different taste. they told me that they will fry in coconut oil, they will fill oil in the panniyaram kadai and fry appam. :D

[selvieam]

kugan,

valaipoo usli is my favourite. but we dont get good valaipoo over here. when i go to india, i will tell mom to make all varieties in valaipoo, banana stem, drumstick leaves, all greens.

also i made chilly soya today for chapathi, it came out nicely kugan, finally i didnot get anything to eat.

[Suja Rajkumar]

K,
Thanks for the chana recipe. The uniappam looks very delicious. Will try and let you know. Vazhai poo is my favorite also. We do not get vazhai poo here. Parthale asayaa irruku sappida!!!. Selvi have a safe trip. Nalla enjoy pannittu vanga.

Suja

[NM]

Selviem - have a pleasant journey and a great vacation!

K : mee goreng - will post soon
unni appam - looks very much like the 'pink' appam i make for my daughter :lol: i just take the normal thosai maavu, mix some pink colour and add sugar, put them on the paniyaaram and once cooked, give then to her... she enjoys it ... :lol: that's my super-duper fast mini-cup-cake :lol: i've enjoyed it myself. will try your unni appam recipe soon.

[rajraj]

unni appam - looks very much like the 'pink' appam i make for my daughter :lol: i just take the normal thosai maavu, mix some pink colour and add sugar, put them on the paniyaaram and once cooked, give then to her... she enjoys it ... :lol: that's my super-duper fast mini-cup-cake :lol: i've enjoyed it myself. will try your unni appam recipe soon.

Add raisins and cashew nut pieces. "kuzhandhaigaL" reNdu perukkum pidikkum ! :)

[NM]

oooh will try that :) :slurp:

[NM]

[tscii:f9f766251f]K : Try this ..... similar to your vegetarian mee goreng with crumbled tofu :)

350 g noodles
2 Tbsp oil
1½ Tbsp ginger, grated
½ Tsp asafetida powder
2 hot green chilies, chopped
1 crushed dry red chili
1 Cup of firm tofu, crumbled
3 stalks of bok choy cut into thin strips and the leaves chopped
2 Cups of finely sliced cabbage
2 tomatoes, chopped
1½ Cup bean sprouts
1 Tsp turmeric powder (optional)
¼ Tsp red chili powder (add more if you want)
9-10 fresh curry leaves
1½ Tsp salt

Cook the noodles in water according to the directions given in the packet. Drain the noodles and keep aside.
Heat the oil in a pan over moderately high heat. Add the ginger, asafetida and chilies. Saute for 1 minute. Add the tofu, cook for 3-4 minutes and then add the stalks of bok choy and cabbage. Stir-fry until the vegetables are tender-crisp. Add the tomatoes and cook until they turn pulpy. Add the turmeric powder and chillie powder and mix. Add the bok choy leaves, bean sprouts and the remaining spices. Cook for another 2-3
minutes.

Add the curry leaves, salt and combine with the prepared noodles. Serve hot.[/tscii:f9f766251f]

[AudazJay]

Sonu, I am sure they have a centre in P.J.
for the ISKCON society.
If I am not mistaken, their headquarters is in
Old Klang Road.
I have lot of relatives involved in this movement.
They do not use onions and garlics.
Normally they will wear a small tulasi malai, around their neck.
My nephew who is a doctor, has a small kudimi at the back of his head.
Pay a visit once when you are free.
Thanks, Kugan98

:exactly: The actual place is at OUG, which is near Old Klang Road. It used to be just a normal house. Now they have renovated the whole place-very spacious and beautiful! I used to go there during Krishna Jayanthi when I was a kid. And like NM said, the food was just too good! Not sure how the food is now...

[kugan98]

Selviem, so nice to see so many posts of yours in the forum.
Please do enjoy all the nice food in India.

Selviem, I do make payasam with sago , channa dal and little semiya.
I once tasted sago and channa dal payasam.
They had added chopped jackfruit in the payasam.
The aroma was so nice.
I have not tried with jackfruit.
I will try out the payasam this Amaavasai, that is on the 9th.
Please take care, and if possible keep in touch, when ever possible.
We are all going to miss you for a month.
Kugan98.

[kugan98]

Suja, please try out the channa, potato subji.
I am sure it will not be the same taste.
Maybe somewhere near :lol:

I will be very happy if it is little bit, like what you had.
Try the unni appam, very simple to make.

Please drop in when ever time permits.
Take care Suja. Kugan98

[kugan98]

NM, you are very good at making fusion cooking.
Mini cup cakes in dosai maavu.

Rajraj uncle's suggestion is also good :thumbsup:


Thanks Nm for the mee goreng recipe.
I will try it soon.


P.S 4 months of leg pain is considered very long.
Please take immediate action. Kugan98

[kugan98]

Thanks Jay tamby for the correction.
Once I asked my relative for the recipes.
She just smiled and evaded my request.
From that day, I dropped the idea.

Let me try NM's mee goreng, and NOV anneh's
mango coconut rice. Thanks, Kugan98

[kugan98]

[tscii]This poriyal may look very simple.
Its very tasty eaten with plain steaming rice.
Lots of iron in the drumstick leaves.
I see that this cheap drumstick leaves , in different forms, are in our menu at least once a week. Kugan98


DRUMSTICK LEAVES & VALAIPOO PORIYAL

Ingredients:

1 cup cleaned and chopped valaipoo in thin mooru
1 cup cleaned and washed drumstic leaves
1 tbs coconut grated
1 tsp oil
2 shallots sliced finely
¼ tsp mustard seeds
½ tsp urad dal
½ tsp channa dal
1 dried chillie cut into pieces
A pinch of asafoetida powder
Salt to taste.

Method:

Heat a wok with the oil, add in the mustard seeds,
urad dal, channa dal, asafoetida powder, dried chillieand the sliced shallots. Saute well.

Add in the drumstick leaves. And the squeezed valaipoo.
Since they will have little water contents, you need not add water.

On low heat keep on stirring the contents.
Add in the salt, cover and cook for about 5 minutes.

Remove the cover and stir till the mixture is cooke and looks dry a bit.
Now add in the grated coconut, stir fry well and remove.
Serve with steaming hot rice.

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[Aarthii]

kuganka,valaippo usili,i have never heard this.Thanks for the recipe.will try it out once wen i gets that valaipoo.

[Aarthii]

kugan,
also i made chilly soya today for chapathi, it came out nicely kugan, finally i didnot get anything to eat.

Selvika,where is chilli soya recipe?

[dev]

Super super!!!... DRUMSTICK LEAVES & VALAIPOO PORIYAL kandippa try pannanum... very nutritious...:)

BBB senjen for BF... rombe nalla irundhathu... Thanks a lot K...:)

[selvieam]

kugan,

thanks a lot. again valaipoo and drumstick leaves combination is too good. i love it. definitely whenever i get to access the net, i will go through the thread.

[selvieam]

kugan,

thanks a lot. again valaipoo and drumstick leaves combination is too good. i love it. definitely whenever i get to access the net, i will go through the thread.

[selvieam]

aarthi,
long back kugan posted the receipe, i wrote in my cookery book, i am not sure when she posted it. but it was too good for chapathi.

[NM]

:lol:
K - athu ennoda recipe illengO, unga kitte ISKCON recipe koduthu, neenga guinea pig maathiri try pannittu, sollunggO :lol: the one I tasted was so many years ago, don't know where I can find the cook :D .... oh, i have just realized, i DO have know of a middle aged couple who are in ISKCON and the aunty cooks really well... will ask her for some recipes... but first, I have to lure her to my house and server her with sumptious dinner - she cooked sooo much for us when we were there....!! ungal spread thaan naan use pannanum!

K - fusion - athuthaan namma speciality :lol: ungal spread-a eduthttu eththna fusion vara pOguthu-nu theriyala :)

DR. K : saringgo, intha oor doctor enna solraanga-nu unga kitte naalaikku solrEN....

[kugan98]

Thanks Aarthii, I looked into the index, and I was not able to locate the chillie soya recipe.
I remember posting chillie chicken, using the mock chicken.
I will post the link for you soon.

Tomorrow I will make l chillie soya, using soya chunks.
A special dish for you. Take care, Kugan98

[kugan98]

Thanks Dev for your nice feed back.
Happy that you enjoyed the BBB.
Take care, Kugan98

[kugan98]

Thanks Selviem, do enjoy the food that is unavailable in your place and that can be got in India.

All the valaipoo, thandu, valakkai, and many more.
I am counting the days of your departure :cry:

Take care, Kugan98

[kugan98]

Do not worry AN EM :lol:
I will try out the mee goreng soon.
I have few busy days of cooking.
Saturday Rubenee's belated birthday lunch.
Sunday F.I.Laws thithi day, cook for ananthanam
Monday is Ammavasai, another big cooking.


NM eppadiyavathu, antha couplela koopittu, recipe methuva
vaangidungga :lol:


Nm, I will post a aval usli for you, as bribe :roll:

Not joking NM, I am as worried as you are regarding your leg.
take care, Kugan98

[kugan98]

[tscii]Sorry folks, another valaipoo recipe :)


VALAIPOO MASIYAL

Ingredients:

1 cup of valaipoo cut finely, soak in thin mooru.
¼ cup of toor dal soaked and boiled till cooked
¼ tsp turmeric powder
1 tsp tamarind paste
1 tsp oil
¼ tsp mustard seeds
2 dried red chillies broken into pieces
2 green chillies sliced
1 tsp toor dal
1 sprig curry leaves
Little asafoetida powder
Salt to taste.

Method:
Mix the tamarind paste in 1 cup of water.
Pour the tamarind juice in a pot.
Add the squeezed valaipoo into it
Add salt and turmeric powder.
Boil till the valaipoo is cooked.
Add in the cooked toor dal, mix well.

Heat a wok with the oil, add in the mustard seeds.
Add in the toor dal, asafoetida powder.
Also add in the red chillies, green chillies and curry leaves.
Sauté well, add this tempering to the cooked valaipoo dal.
Let it boil once nicely, remove and serve.


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[kugan98]

[tscii]Nm, this is for you.


AVAL USLI

Ingredients:

2 cups aval, wash and drain the water.
½ cup toor dal
½ cup channa dal
4 dried red chillie
½ tsp mustard seeds
1 tsp ginger finely grated
1 sprig curry leaves
1 tbs chopped coriander leaves
1 tbs oil
Salt to taste

Method:
Soak the two dal and the dried red chillies for 1 hour.
Drain , add salt and grind to a coarse thick paste.

Heat a wok with the oil.
Add in the mustard seeds, let it splutter.

Now add in the ground paste, curry leaves, coriander leaves,
and grated ginger.
On low heat keep on stirring till the dal gets cooked and comes
like bread crumbs. (add little more oil if needed)

now add in the soaked aval and keep on stirring, till all is
mixed well and you get uthir uthir aval usli.


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[Aarthii]

Tomorrow I will make l chillie soya, using soya chunks.
A special dish for you. Take care, Kugan98

oh,thats great kuganka.Thanks a lot for making it for me kuganka.
waiting for ur reicpe.

[Aarthii]

kuganka,aval usli looks yummy.kandipa try panni pakka vendum.

[gulabjamun]

Hai, Kugan so many recipes.
What happened to my request?

[kugan98]

Gulubjamun, I am very very sorry.
I still remember your request.
I will try my best to post it very soon.
Thanks, Kugan98

[kugan98]

[tscii]Here Aarthii, the recipe for you.


CHILLIE TOMATO SOYA

Ingredients:

1 cup red tomatoes, chopped
¼ cup onions chopped
1 tsp ginger paste
1 tsp garlic paste
½ tsp garam masala powder
1 tsp chillie powder
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
1 tbs tomato sauce
2 tbs oil
Salt to taste
Little coriander leaves chopped

1 cup soya meal maker
2 pips garlic smashed
Little salt.

Method:
Boil the meal maker with salt and the smashed garlic.
Boil till it swells well and is soft.
Leave aside to cool. Wash it in water well.
Squeeze out the water. Cut each ball into 4 pieces.

Heat a wok with the oil, add in the ginger garlic pastes.
Sauté well, add in the chopped onions, sauté till it turns limp.
Now add in the tomatoes and the salt.
Cook till it turns mushy. Add in all the spice powders.
Stir well, add in 2 cups of water, add in the soya chunks.

Mix well and allow it to cook till the gravy is thick.
Add in the tomato sauce, mix well.
Remove and garnish with the cut coriander leaves.
Goes well with rice or roti.


The Soaked And Cut Soya:


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The Chillie Tomato Soya:


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[kugan98]

[tscii]I know Selviem's children love soya.
So this is a gift for their hoilday.


CHARRED RED CHILLIE WITH SOYA

Ingredients:

5 dry red chillies cut into ½ inch in length
½ a small capsicum cut into cubes
1 big onion cut into cubes
2 green chillies sliced
1 tbs ginger paste
1 tbs garlic paste
1 big red tomato make it into puree
2 tbs soy sauce
1 tbs tomato sauce
1 tbs chillie sauce
2 tbs oil
Salt to taste
Spring onion for garnish

1 cup soya chunks
2 pips garlic smashed
Little salt.

Method:
Boil the soya chunks with garlic and little salt.
Let it swell well and become soft.
Remove cool, add more water and wash well.
Squeeze out all the water, cut into 4 and keep aside.

Heat a wok with the oil, add in the cut dry chillies.
Sauté well till the chillies char a little.
Add in the ginger garlic paste. Add also the onions,
green chillies, capsicum and sauté well.

Remove the things to a plate. (so they will not be very soft)
Now in the same wok, pour in the tomato puree, 2 cups of water,
soy sauce, salt and the squeezed soya chunks.
Raise the heat and let it boil well for 5 minutes.
Now on low heat let it simmer for another 5 minutes.

Now add in chillie sauce, tomato sauce and also the sauted ingredients.
Mix every thing well, the gravy should look like a little soup.
Taste for salt and remove, garnish with the spring onions.


The Things:

[html:5ef015d549]
http://img195.imageshack.us/img195/2612/img8433gx.jpg
[/html:5ef015d549]


The Charred Red Chillie Soya:


[html:5ef015d549]
http://img690.imageshack.us/img690/769/img8434o.jpg
[/html:5ef015d549]

[selvieam]

kugan, both the receipes are looking great. all receipes can be tried after a month. thanks a lot kugan.

my kids loves soya likes very much.

here one of my friend made black channa vada it was so nice. it taste like valaipoo vadai.

soak black channa, grind it with ginger, fennel seeds, hing, salt. then usual curry leaves, onions chopped, coriander leaves. mix the nicely, then fry in oil like paruppu vadai. taste is awesome.

also she told that, we can use 1/2 black channa and 1/2 soya chunks for this vada.

[selvieam]

we had puttu kadalai curry in one restaurant here, in that curry with black channa they mixed soya granules. curry was so nice. i also prepared at home for chappathi, very delicious.

combination of black channa, soya granules was too good.

try out friends.

[Aarthii]

kuganka,so sweet u are.
Thanks for both the recipes kuganka.

Both looks very yummy.
Am going to try it out soon .Once again thanks a lot kuganka.

[Aarthii]

selvika,pls post that kadali curry recipe.

u know selvika,for today's morning BF i made puttu only,but since i dont know kadalai curry ,i just had it with sugar and banana.

can u plz post it slevika.I simply love that kadalai curry.

Here in the kerala restuarant whenever i go i used to order puttu and kadalai curry only.

[Aarthii]

kuganka,unga version kadalai curry recipeum podunga plz.

actually today for dinner am planning to make ur channa and potato curry(without onions and garlic),i thought since it has channa in it,i can make some fresh puttu and have it along with this channa,thinking it as kadalai curry.
Intha channa curryum puttuku nalla irukumnu ninaikaren.will tell u the feedback tomorrow.

[selvieam]

kadalai curry:
-------------

black kadalai - 1 cup soaked and pressure cook 4 to 5 whistles.
then add salt 1 tsp and boil for 5 mins.

in a kadai, add 2 tsp of oil, add 2 big onion finely chopped, curry leaves few , fry nicely for 3 mins.

then add 1 1/2 tsp ginger-garlic paste coarsely ground and fry for a while.

then add 1 big size tomato finely chopped and fry for 3 minutes, till the tomato mashes nicely.

now add 1/2 tsp chilli powder, 1 tsp dhania powder, 1/4 tsp of turmeric powder and fry till raw smell goes out of it.

now add 1 to 1 1/2 tsp of mutton masala powder ( i use aachi mutton masala) otherwise curry powder , fry till nice aroma comes out of it. sprinkle little water if the curry comes very dry.

then add little pudhina, coriander leaves chopped.

then add cooked black channa with water cover and cook for sometime.

(optional: we can even add soya chunk or soya granules in this stage).

now grind, 1/4 tsp of fennel seeds, 2 tblsp of cooked black channa, 2 tblsp of coconut grated, one medium size onion and grind it to a fine paste.

now add this paste to the curry, check for salt allow it cook for 5 mins.

this goes well with chappathi, puri, putti. some people likes with kerala parotta.

this is a favourite dish in our house. i tasted this curry in saravana bhavan. they served for parotta and puttu.
immediately i came and tried in our house. we all enjoyed this dish.

aarthi u try and let me know.

i am leaving tomorrow evening from here. so i will away from the thread for atleast 10 days.

May be 20th of this month i will join u friends (hopefully, i will get to access the thread by 20th).

till then kugan thread friends take care.

please dont forget me.

i will miss u gals.

bye take care.

selvi

[nithishri]

Hi selvika , jus logged in to have a look at our sweet thread
Kadalai curry is so impressive , loved it ..My roomie is a keralite and she prepares it exactly like you do , except for the fact that she adds curry powder or chicken masala powder instead of the mutton masala and she skips the grinding part
She does mash the boiled chana to add to the consistency of the gravy

[nithishri]

How are all of you otherwise? warms regards to all of you

[selvieam]

thanks nithishri. u try this , u will like it.

[kugan98]

Aarthii, thank you very much for your post.
I think Selviem's kadala curry recipe looks great.
Try it out.
I too will cook and post the picture.


Aarthii, most of the kadala curry is done this way only.
Most of the ingredients are almost the same.
Anyway if you want, I will post one later.
Thanks, Kugan98

[kugan98]

Selviem, thank you very much for the kadala curry recipe.
You are simply great, even at the last hour, when you busy with your holiday plans, you still find time to fulfill Aarthii's request.

Thanks again Selviem, I will try out your kadala curry recipe and post the picture.

I will also try out the vadai that you have mentioned.
Take care, enjoy your stay.
God bless your family, Kuhan98.
Good bye Selviem :wave: :wave:

[kugan98]

Welcome Nithi, how are you?
Its nice to see you in the thread after soooo long.
Please drop in when ever you find time.
We feel happy to have you in the thread.
Thanks and take care.
Kugan98

[selvieam]

it is my pleasure kugan, thanks a lot.

[Aarthii]

selvika,thanks a ton .

Great selvika!Kalakeeteenga.

Unga busy schedulaiyum recipe post panninathuku thanks .Thanks a lot.

[NOV]

[tscii:cadfb06190]I received a huge number of recipes from ISKCON today. :lol:


Melon Salad

Ingredients:

2 cups Melon, chopped
2 Oranges, peeled and segmented
4 Tblsp roasted Peanuts
1 tsp. Tamarind juice and fine pulp
2 Tblsp fresh Ginger, minced
Salt to taste
½ tsp ground Black Pepper

Mix all ingredients together, toss and chill. Offer as a side dish with main meal.




Fruit Aviyal

Ingredients:

1 tsp Mustard seeds
a handful fresh Curry leaves
3 Tblsp Ghee
2 Green Chilis, minced
1 Tblsp minced Ginger
1-1/2 cup Yoghurt
Salt to taste
1 tsp Chili powder
½ tsp Turmeric
1 Tblsp Sugar
1 Tblsp Coriander powder
2 Tblsp Tamarind Juice
½ cup Green Papaya, peeled and cubed
1 unripe Banana, peeled and cubed
1 Potato, boiled, peeled and cubed
½ cup Pineapple cubes
½ cup Runner Beans
1 Tblsp Garam Masala
5 Tblsp grated Coconut

In a little ghee fry the mustard seeds until they splutter, add the curry leaves, fresh chilis, ginger and yoghurt, and cook for a minute. Add salt, chili powder, turmeric, sugar, coriander, tamarind juice and mix well. Add all the fruit and vegetables and cook on very low heat for about 40 minutes. Garnish with coconut and garam masala, and offer with rice and chapatti.[/tscii:cadfb06190]

[NOV]

[tscii:3dddd87d30]Five Tamarind Pastes

If you notice, all the below do not contain onion or garlic.



Coconut Thuvaiyal

Ingredients:

Urad Dal - 2 Tblsp
Channa Dhal - 2 Tblsp
Dry Red Chilis - 2
Asafetida - a pinch
Tamarind pulp - 1 tsp
Salt - 1/4 tsp
Grated Coconut - 1 cup
Green Chili – 1
Ghee for tempering

Fry the dals, dry chilly and asafetida in some ghee and grind it along with the tamarind and salt. Add the coconut and cut green chilly and grind further to make into a paste.



Curry Leaves Thuvaiyal

Ingredients:

Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Curry Leaves - 2 bunches
Ghee for tempering

Fry the dal, pepper, chilis and asafetida in some ghee and set aside. In the same pan, fry the curry leaves until crispy. Grind all the fried ingredients along with the salt and tamarind to a fine paste.



Eggplant (Brinjal) Thuvaiyal

Ingredients:

Urad Dhal - 2 Tblsp
Channa Dhal - 2 Tblsp
Eggplant (Brinjal) - 1 medium
Dry Red Chilis - 2
Tamarind - 1 tsp
Salt - 1/4 tsp
Asafetida - a pinch
Green Chili - 1
Ghee for tempering

Hold the brinjal over a low flame for about 3 - 4 minutes and then let it cool. Remove the outer skin and mash well. Fry the dals, dry chilis and asafetida in some ghee and grind along with the salt, tamarind and green chilly. Add the brinjal and make into a fine paste.



Ginger Thuvaiyal

Ingredients:

Ginger – 1 inch, minced
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Asafetida - a pinch
Salt - 1/4 tsp
Tamarind - 1 tsp
Ghee for tempering

Fry the dal, pepper and asafetida and then the ginger and grind into a fine paste along with the salt and tamarind.



Pudhina (Mint) Thuvaiyal

Ingredients:

Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Mint - 2 bunches
Ghee - 1 1/2 tsp
Ghee for tempering

Clean the mint and remove the leaves alone. Fry the dhal, pepper, chilly and asafetida in some oil and keep aside. In the same pan, heat up the remaining oil and fry the mint leaves for some time. Grind all the fried ingredients and the mint along with the salt and tamarind.[/tscii:3dddd87d30]

[kugan98]

NOV anneh, thank you very much for the recipes.

NOV anneh tomorrow is my F.I.Law's monthly thithi day.
I am cooking your coconut mango rice.

I will post the picture tomorrow.

NOv anneh, NOV anneh, eppadiyaavathu antha mee goreng
recipe konjam ketu podungga.

Unggalukku kaima idli senju poduren :lol:

Thanks anneh. Take care, Kugan98

[kugan98]

Friends, lunch for Rubenee's belated birthday today.
She requested for these dishes.

Simple biryani, panner butter masala.
Soya mutton kulambu, soya pop corn balls fried,
cucumber in curds, cucumber carrot achar.


Tea was butter cake, kuih talam, jelly custard,
curry puffs, methu bonda, sandwiches.

A very simple lunch and tea.
As tomorrow, I have to cook for anathanam.

Again Monday is Aadi Amayasai.
Thanks, Kugan98


[html:fd788da831]
http://img44.imageshack.us/img44/9689/img8450d.jpg
[/html:fd788da831]

[Aarthii]

Nov anna,thanks for all the recipes.

[Aarthii]

kuganka,all the dishes are looking very yummy.
Have u posted paneer butter recipe already.
If not ,can u plz post it.

adhu enna soya pop corn balls kuganka?

[Aarthii]

Aarthii, most of the kadala curry is done this way only.
Most of the ingredients are almost the same.
Anyway if you want, I will post one later.
Thanks, Kugan98

take ur own time kuganka.I know u r quite busy.

[NOV]

Will do K. :)

Here's one more.




Sharkara (Jaggery Dosa)

Ingredients:

1 cup Wheat flour
1/2 cup grated Jaggery
1/2 tsp Cardamom powder
1 cup Water
Ghee for frying

Heat the water and add the jaggery, stirring until it dissolves. Add the flour and cardamom, and enough jaggery water as needed to make a smooth, medium thin batter. Heat a griddle with a little ghee. Pour a ladle of the batter and spread thin. Top with a few drops of ghee. Cook till golden on both sides. Offer while hot.

[NOV]

Chaney Panchakajjaya

Ingredients:

Chana dal, powdered - 1 cup
Jaggery, roughly diced – 4 to 6 tablespoons
Black Sesame seeds - 1 tablespoon
Ghee - 2 tablespoon
Cardamom powder - 1/2 teaspoon
Coconut, grated - 6 tablespoons

Melt the jaggery in ghee and cook until it thickens, then add the coconut and cardamom. In a separate pan, roast the sesame seeds, then add to the jaggery, mixing well. Add the powdered chana dal to the mixture, blending well, and let the mixture cool. When it can be easily handled, roll into balls or other shapes.

[NOV]

Pumpkin Pachadi

Ingredients:

Pumpkin – 1 cup
Tamarind juice - 1 cup
Rice flour - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Red chili flakes - 1
Jaggery, powdered - 1/2 cup
Salt - a pinch
Curd or Yogurt - 1/2 cup
Ghee - 1 tsp

Cut the pumpkin into pieces. Use tamarind juice, just enough to immerse the vegetable. Add salt and cook well. After the pumpkin is cooked, add the jaggery and stir until it dissolves. Mix the rice flour in little water and add to the pachadi, and bring to a boil. Garnish with the mustard and dal, fried in ghee. After the pachadi has cooled down, add the curd and mix well. You can also use sweet potatoes in place of pumpkin.

[NOV]

Puran Poli Sweet Bread (Bobbatlu)

Ingredients:

Chana dal, 1 cup
Jaggery, 1 cup (powdered)
Cardamom, 2 pods powdered fine
Saffron, a pinch
Camphor, a tiny pinch
Maida/sooji, fine (flour), 1 cup
Ghee, 1/2 cup

Pressure cook the chana dal and drain off the excess water. (Save the liquid for use in dal or another prep.) Spread the dal on paper towels to remove the excess water. Once it's dried a bit, grind it into a fine paste without adding water. Set aside.

In a bowl mix the flour with enough water to make a smooth dough, like chapati dough. Smear the ball with a little ghee and cover, and let the dough rest for 30 minutes.

To make the stuffing, put the jaggery in a pan with no liquid, and heat, stirring, until it dissolves. Add the chana dal paste and mix until smooth. Add the cardamom, camphor and saffron, and cook until the mixture darkens a few shades. Set aside and once cool, make small balls of the mixture, and set aside.

Finally, make small chapati from the flour dough, using flour, fingers and plastic wrap or parchment to get manageable rounds. Put one of the sweet balls in the center of the rolled chapatti and fold the four sides in to cover it completely. Using your fingers or roll back into a flat chapatti shape. Heat ghee in a tava or griddle, and fry until both sides are crisped and golden brown. Add ghee as needed to keep from sticking.

[NOV]

[tscii:507d0fa8be]
Sweet Kolakattai Dumplings

Ingredients:

Rice flour 1 cup
Jaggery (Crushed) 1/2 cup
Grated coconut 1 cup
Gasagasa (Poppy Seeds) 1 tablespoon
Raisins 1 tablespoon
Cashews 1 tablespoon
½ tsp cardamom
scant grains of pachakarpooram (edible camphor)
few scrapes of fresh Nutmeg
1/8 tsp Mace (Jaypathre)

Preparing the dough: (Called the Kali/Kazhi). Boil 1-1/2 cups of water in a thick-bottomed pan. Add one tablespoon of ghee and a pinch of salt. Add the rice flour slowly, all the while stirring the mix, for about three to four minutes, and prevent lumps from forming. The whole mix should come out into a non-sticky lump, which is now the famous Kali. The quantity of water required in preparation of Kali depends on the type of rice flour. In the case where the Kali is not fully cooked add a little more boiling water and stir it. Let it cool. Stuffing: Mix grated coconut with filtered and clean jaggery syrup and other seasonings and stir it well in a thick bottomed pan on low heat, till it is non sticky. Add raisins and roasted cashew nuts. When cool enough to handle, make it into small balls. Kneed the Kali well and make small balls. Form a small cup shape of the Kali balls with a thin wall, (flour your fingers) and insert the stuffing and form into a Kolakattai shape (like a dumpling). This is the trickiest part of the whole job. Steam the dumplings for five minutes in a preheated, Idly cooker or steamer without the weight added.
[/tscii:507d0fa8be]

[kugan98]

Aarthii, chicken pop corn balls, is done with soya mate and tinned mushrooms.
I will post a detailed recipe for you.

You can use minced chicken instead of the soya mate.

I remember posting the panner butter masala.
I looked through the index, I could not find it.

I will post the recipe, as they do in the hotels.
My aunty is of great help for me :lol:

Take care, Kugan98

[kugan98]

What happened to all our friends :huh:
Hope all are fine.
Kugan98

[kugan98]

NOV anneh you have flooded the Kugan's Kitchen with recipes.
Thank you very much anneh.

Thangai ketaal, alli kodupavar engga annan.

Thanks again, I will try them, one by one.
Take care, Kugan98

[kugan98]

NOV anneh, I prepared about 40 lunch boxes of the coconut, mango rice. A very different and tasty dish.
I made potato masala as side dish and gave it today.
Thanks anneh, this is how I pack every month to distribute.
Normally I give to the people who work in the car wash places.
Thanks, Kugan98



Coconut Mango Rice:


[html:a24a850055]
http://img51.imageshack.us/img51/7636/img8457i.jpg
[/html:a24a850055]

[sonu gopi]

NOV anneh, I prepared about 40 lunch boxes of the coconut, mango rice. A very different and tasty dish.
I made potato masala as side dish and gave it today.
Thanks anneh, this is how I pack every month to distribute.
Normally I give to the people who work in the car wash places.
Thanks, Kugan98



Coconut Mango Rice:




http://img51.imageshack.us/img51/7636/img8457i.jpg


Your packed food looks so delicious Kugan....can I have 1 box pls?. After 10 days of Viral Fever ippo thaan taste buds konjum work pennudhu. I was on soup and kanji and didn't go to work for 10 days...I am getting back to work tomorrow. :oops:

[NOV]

:yes: I want one box too! :D

[sonu gopi]

Thanks Jay tamby for the correction.
Once I asked my relative for the recipes.
She just smiled and evaded my request.
From that day, I dropped the idea.

Let me try NM's mee goreng, and NOV anneh's
mango coconut rice. Thanks, Kugan98
Thats why I always say that you are so special coz you are not stingy with your knowledge.. :clap: ..many ppl do not wish to share coz they feel they its their secret recipe for them to know only...I suppose it takes so many different types of ppl to make up this world rite?... :huh:

[sonu gopi]

:yes: I want one box too! :D

You copy cat..... :lol: :lol: Shy to ask earlier isn't it until sonu started the ball rolling?. :bluejump:

[NOV]

:notthatway: be shy and go hungry is my motto.
I am :think: of moving close to K's house... :happydance:

[sonu gopi]

:notthatway: be shy and go hungry is my motto.
I am :think: of moving close to K's house... :happydance:

I thought of moving earlier and now you are copying again. I better move now b4 you land.!! :think: :goodidea: fren... :cheer:

[NOV]

Sonu, you better cook this for me...

Mixed Fruit Chutney

Tomatoes Ripe & Large, 2
Water 1 Cup
Sugar 2 Cups
Mixed Fresh Fruits, 1 Cup
Vanilla Essence 1/2 Tsp.
Cashew Nuts few
Ghee 1 Tsp.

Puree Tomatoes to a smooth Paste adding water. Wash Peel & dice the fruits to small pieces. Add tomato puree, fruits and sugar and cook until the tomato is soft and breaking down. After the fruits comes to a thick consistency, mix the vanilla. Heat the ghee in another small pan and fry the cashew pieces, then mix with fruits.

~ ISKCON

[sonu gopi]

[tscii:27600eb63e]
Sweet Kolakattai Dumplings

Ingredients:

Rice flour 1 cup
Jaggery (Crushed) 1/2 cup
Grated coconut 1 cup
Gasagasa (Poppy Seeds) 1 tablespoon
Raisins 1 tablespoon
Cashews 1 tablespoon
½ tsp cardamom
scant grains of pachakarpooram (edible camphor)
few scrapes of fresh Nutmeg
1/8 tsp Mace (Jaypathre)

Preparing the dough: (Called the Kali/Kazhi). Boil 1-1/2 cups of water in a thick-bottomed pan. Add one tablespoon of ghee and a pinch of salt. Add the rice flour slowly, all the while stirring the mix, for about three to four minutes, and prevent lumps from forming. The whole mix should come out into a non-sticky lump, which is now the famous Kali. The quantity of water required in preparation of Kali depends on the type of rice flour. In the case where the Kali is not fully cooked add a little more boiling water and stir it. Let it cool. Stuffing: Mix grated coconut with filtered and clean jaggery syrup and other seasonings and stir it well in a thick bottomed pan on low heat, till it is non sticky. Add raisins and roasted cashew nuts. When cool enough to handle, make it into small balls. Kneed the Kali well and make small balls. Form a small cup shape of the Kali balls with a thin wall, (flour your fingers) and insert the stuffing and form into a Kolakattai shape (like a dumpling). This is the trickiest part of the whole job. Steam the dumplings for five minutes in a preheated, Idly cooker or steamer without the weight added.
[/tscii:27600eb63e]

Thanks for the recipe...must try out....I thought this is Modhagam.. :confused2:

[sonu gopi]

Sonu, you better cook this for me...

Mixed Fruit Chutney

Tomatoes Ripe & Large, 2
Water 1 Cup
Sugar 2 Cups
Mixed Fresh Fruits, 1 Cup
Vanilla Essence 1/2 Tsp.
Cashew Nuts few
Ghee 1 Tsp.

Puree Tomatoes to a smooth Paste adding water. Wash Peel & dice the fruits to small pieces. Add tomato puree, fruits and sugar and cook until the tomato is soft and breaking down. After the fruits comes to a thick consistency, mix the vanilla. Heat the ghee in another small pan and fry the cashew pieces, then mix with fruits.

~ ISKCON
Pic illia? This must be good for our nasi minyak (ghee rice)....nalla irrukuma?? :fishgrin: I cannot get the pic into my mind...Kugan oru new recipe...parrungo...Nov is asking me to cook but me no expert...pls come to my rescue..!! :idontgetit: but I know this is very sweet....must be Malaysian recipe... :lol2:

[NOV]

Life is easier in Malaysia. :lol2:
This is kozhukattai

[html:66b2f89435]
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[/html:66b2f89435]


and this is modhakam

[html:66b2f89435]
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[NOV]

sonu, if thats too sweet for you, make this for me instead...

Spiced Fruit Chutney

2 cup lemon juice
1/2 cup water
1 tablespoon ground ginger
2 teaspoon orange zest
1 1/2 teaspoon salt
1 teaspoon asofoetida
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
3 cup firmly packed brown sugar
2 bartlett pears cored and diced
1 granny smith apple cored and diced
2 cup cranberries
1/2 cup raisins

Combine first 9 ingredients in a heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook 15 minutes, stirring occasionally. Add remaining ingredients and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally for about 1 hour. Cool. Cover and refrigerate until serving.

~ ISKCON

[sonu gopi]

sonu, if thats too sweet for you, make this for me instead...

Spiced Fruit Chutney

2 cup lemon juice
1/2 cup water
1 tablespoon ground ginger
2 teaspoon orange zest
1 1/2 teaspoon salt
1 teaspoon asofoetida
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
3 cup firmly packed brown sugar
2 bartlett pears cored and diced
1 granny smith apple cored and diced
2 cup cranberries
1/2 cup raisins

Combine first 9 ingredients in a heavy saucepan. Bring to a boil, stirring frequently. Reduce heat to low and cook 15 minutes, stirring occasionally. Add remaining ingredients and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally for about 1 hour. Cool. Cover and refrigerate until serving.

~ ISKCON

If you want to get diabetes....this is it. Perhaps we can reduce the sugar since cranberries oda fruit sugar irrukku...kaduvaley 3 cups firmly packed brown sugar aa??..even my cakes I reduce sugar from the original recipe..but I like this chutney compared to the earlier one. :lol: Why don't you cook for us Nov?...appidiya snap a pic too.. :yes:

Wat is the link to ISKCON?? :happydance:

[sonu gopi]

Life is easier in Malaysia. :lol2:
This is kozhukattai



http://3.bp.blogspot.com/_KN_hXsUf6UY/SFW8oFjr1BI/AAAAAAAAAL8/SCsBu8frf-0/s400/Tiffin+items+006.JPG



and this is modhakam



http://4.bp.blogspot.com/_v5idJ-5liiQ/SMu2Sc4FQBI/AAAAAAAAIzE/45Bpy852GwM/s400/sweets+003.jpg


I love modhakams.....I can skip lunch and dinner if I can get this...I go crazy.... :2thumbsup:

[rajraj]

sonu gopi: modakam is sanskrit for kozhukkattai. In the north it is called modakam or modak. In Tamilnadu we call it kozhukkattai or modakam. It is prepared in different forms depending on which part of India or which part of Tamilnadu you are from! :) It is prepared for piLLIayaar chathurthi. piLLaiyaar is known as modakapriyan(m) ! :)



kugan: thalaiyai kaattitten ! :lol:

[sonu gopi]

sonu gopi: modakam is sanskrit for kozhukkattai. In the north it is called modakam or modak. In Tamilnadu we call it kozhukkattai or modakam. It is prepared in different forms depending on which part of India or which part of Tamilnadu you are from! :) It is prepared for piLLIayaar chathurthi. piLLaiyaar is known as modakapriyan(m) ! :)



kugan: thalaiyai kaattitten ! :lol:

Thanks Rajraj....for your info....but wat Nov has shown is how its said here in M'sia - kozhukkattai and Modhakam. I remember during my younger days my Ceylonese tamil friends (Sri Lankan tamils) they make this very often. Both Kozhukkattai & Modhakam but I always go for Modhakam....some how the Kozhukkattai is not impressive enough for me...I have watched their mothers leaving their finger prints behind on the dough before steaming them. Its not as soft as Modaks... :lol:

I do not like the brown sugar covering the dough but thinking of the soft white Modhakam with its lovely fillings itself makes me hungry quite often.... :oops:

So Ganesha is known as Modhakapriyan in Malayalam..... :ty:

[rajraj]

thinking of the soft white Modhakam with its lovely fillings itself makes me hungry quite often.... :oops:

So Ganesha is known as Modhakapriyan in Malayalam..... :ty:


The soft white shell filled with puraNam is called kozhukkattai in our area of Tamilnadu.

modhaka priyam is Sanskrit ! MalayaLam has borrowed a lot of Sanskrit words as did Tamil and other languages! If you are familiar with the Dikshithar composition Mahaa Ganapathim, there is a line - "mooshika vaahana modhaka priyam"! :)

[NM]

:( enakkum puzzle-kum othtu varala-nu raj-uncle sollittaar .. :cry: need to eat lots and lots of vendakkai :(

:lol:
sonu chechi and K - my perception of kolkattai and mOthagam are also the same as yours - kolkatti is the one with the figer marks and make with lots of green/mung beans while mOthagam is the one white one stuffed with kadalai - thEngaippoo mix :)....
Vinaayagar sathurthikku mOthagam thaan :)

[NM]

Thanks Jay tamby for the correction.
Once I asked my relative for the recipes.
She just smiled and evaded my request.
From that day, I dropped the idea.

Let me try NM's mee goreng, and NOV anneh's
mango coconut rice. Thanks, Kugan98antha ISKCON recipe try pannenggalaa K?

[rajraj]

:( enakkum puzzle-kum othtu varala-nu raj-uncle sollittaar .. :cry: need to eat lots and lots of vendakkai :(
:lol:


Keep on trying! Feed pEthi more veNdaikkaai! :lol:

[kugan98]

Imm, Sonu, NOV anneh wants the fruit chutney.
Try panni paarungga.

He did not tell what type of fruits that you can
add to the chutney :huh:

Thanks, Kugan98

[NOV]

He did not tell what type of fruits that you can
add to the chutney :huh:

2 bartlett pears cored and diced
1 granny smith apple cored and diced
2 cup cranberries
1/2 cup raisins

:idea:

[kugan98]

Friends, first I would like to really apologize to Gulabjamun.
Thanks for your pm, Gulabjamun
Friend I am not biased.
Cooking is entirely different matter, chop up the veges,
add the necessary ingredients, cook it is done.

Butter murukku and kai murukku takes time.
I will try my best to post in a day or two.
Also your request for onion rings.
Take care, Kugan98

[kugan98]

Sorry NOV anneh, konjam upset, athuthaan sariya padikkalai.
Just finished Amavasai lunch.
5 friends came for lunch.

Ippo thaan anupivittu, cp munnale vanthen.

Will post the Amavaasai lunch picture.
Thanks, Kugan98

[kugan98]

Well the Amavaasai Lunch.

Rice, taalicha parppu, ghee,
Pusini Sambar, Parppu Rasam,
Onion Raitha, Cabbage Poriyal, Beans Poriya,
Pumpkin Puli mandi, Curds, Jackfruit sago Payasam,
Special vadai, Appalam

I think this amavaasai lunch is quite simple.



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[NOV]

appadiyE alli saappidanum pOla irukku :slurp:

why upset K? thaalicha paruppa innum irukkaa? enakku parcel anappunga :P

[dev]

K, the ammavasai lunch spread looks yum!!!!!... :slurp:

[PARAMASHIVAN]

Hi all

Yaavarum nalamaa, I got 'Endhiran' fever, so I was not able to post here :lol2:

Kugan ka
Epadi irukeenga ? :)

Devuda

ippo unga weight oru 62kg irukuma :lol2: :yessir:

Raj uncle

eppo kasi ku poreenga :lol2: :yessir:

[PARAMASHIVAN]

K, the ammavasai lunch spread looks yum!!!!!... :slurp:

ammavasai ku thaanE pEi pisasuu ellam varum :shaking: :shaking: :shaking:

[dev]

Hi all

Yaavarum nalamaa, I got 'Enhiran' fever, so I was not able to post here :lol2:

Kugan ka
Epadi irukeenga ? :)

Devuda

ippo unga weight oru 62kg irukuma :lol2: :yessir:

Raj uncle

eppo kasi ku poreenga :lol2: :yessir:

:twisted: :angry2: nope... kuranja weight innum yeralai... :lol: but adhukaprom kurayavum illai...:cry2:

[dev]

K, the ammavasai lunch spread looks yum!!!!!... :slurp:

ammavasai ku thaanE pEi pisasuu ellam varum :shaking: :shaking: :shaking:

Oh, neenga K veetuku poi irundeengala aamvasai lunchku?... sollave illai!!!... :P

[PARAMASHIVAN]

K, the ammavasai lunch spread looks yum!!!!!... :slurp:

ammavasai ku thaanE pEi pisasuu ellam varum :shaking: :shaking: :shaking:

Oh, neenga K veetuku poi irundeengala aamvasai lunchku?... sollave illai!!!... :P :twisted: :angry2: :hammer: :argh: :curse:

[rajraj]

Raj uncle

eppo kasi ku poreenga :lol2: :yessir:


20 years after you go ! :lol:

[PARAMASHIVAN]

Raj uncle

eppo kasi ku poreenga :lol2: :yessir:


20 years after you go ! :lol: :twisted: :lol:

[kugan98]

Thanks, Shiva tamby, Dev and uncle Rajraj for the posts.
Take care, Kugan98

[kugan98]

Friends I asked around for the meanings of Keema and Kaima.
I might be wrong.
Well according to my survey, Keema means minced meat.
Chicken or mutton.

Kaima means to chop up.
That is if you stare at a rowdy, he will say
"enna naina moraikera, unna kaima panniduven :lol: "


So I promised NOV anneh that I will cook kaima idli for him.
I will post the recipe soon.

There are two types of kaima idli.
I will post both the version.

Thanks, Kugan98

[dev]

K, Kaima idli=egg idli?...:think:

[kugan98]

[tscii]

Please do not turn away your face, because the idlis are fried.
Once in a way no harm done :lol:
Thanks, taste yummy.



KAIMA IDDLI (TYPE 1) Hotel Style

Ingredients

3 normal size idlis cut into fingers.
Oil to deep fry

1 onion sliced
3 pips garlic sliced into julienne
½ inch ginger sliced into julienne
1 tomato chopped
1 tsp tomato paste
2 green chillies sliced into julienne
½ capsicum sliced into julienne
1 sprig curry leaves
1 tbs oil
1 tsp red chillie powder
¼ tsp garam masala powder
Little lime juice
Salt to taste
Little coriander leaves chopped

Method:
Cut the iddlis into 1 inch fingers
Deep fry them, remove and set aside.

Heat a wok with the oil, add in the sliced onions.
Sauté well, add in the ginger, garlic, curry leaves.
Sauté again well, add in the green chillies, capsicum,
Add also the chopped tomatoes, salt and tomato paste.
The tomatoes will turn a bit mushy.

Stir well, add in the chillie powder, garam masala powder.
Sprinkle little water and stir fry well.
Add in the fried iddlis and toss well.
See that the iddli pieces absorb the masala well.
Add the lime juice and toss well.
Remove and garnish with the coriander leaves.

NOTE: sorry, I did not have any coriander leaves.


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[NOV]

Thanks K, but kaima paththi kEttadhu namma Crazy engira Vasavi, naan illai. :P
I dont even like koththu parOtta. ;)

[PARAMASHIVAN]

Friends I asked around for the meanings of Keema and Kaima.
I might be wrong.
Well according to my survey, Keema means minced meat.
Chicken or mutton.



Thanks, Kugan98

yes Keema is mince meat (beef/chicken) very famous amongst pakistanis

[kugan98]

Why NOV anneh, hotel style koththu parotta made with kurma will be very tasty.
Thanks, Kugan98

[kugan98]

Yes tamby I have heard that in India, very poor people will buy the mutton keema and make a watery broth called saaru.
So that the whole family can enjoy the gravy.

[kugan98]

[tscii]
KAIMA IDDLI TYPE 2

Ingredients:

3 normal iddlis cut into fingers
1 cup all purpose flour
1 tsp chillie powder
¼ tsp salt
1 cup bread crumbs

To Grind:
5 small shallots
1 big red tomato
3 pips garlic
1 small piece of ginger
1 tsp chillie powder
½ tsp coriander powder
Salt to taste

To Season:
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves


Little coriander leaves chopped
Little lime juice

Method:

Mix the flour, chillie powder, salt to a thick batter.
Dip the iddli fingers in the batter, then roll in the
bread crumbs. Deep fry and remove.

Heat oil in a wok, add in the mustard, urad dal and curry leaves.
Let them splutter, add in the ground paste
Saute well till oil seperates.

Add in the fried iddlis, toss well so that the pieces
are coated well with spices.
Add in the lime juice. Toss well and remove.
Garnish with the cut coriander leaves.


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[dev]

Kaima idli type 1 is more like chilly idli... type 2 is different... Will try once (without frying the idlis...;) )

[kugan98]

Dev, I too liked the first version.
The second one was good to eat just fried.
Thanks Dev,
Namma Suvai missing for a loooong time.
Take care, Kugan98

[rajraj]

kugan: Do you make idli uppumaa? My mother used to make for tiffin using left over idlies from breakfast. Crush the idlies and make uppumaa! :)

[kugan98]

I told that I will try out the jackfruit payasam for Amavaasai.
Imm the aroma of the jack fruit was great. Kugan98


JACKFRUIT SAGO PAYASAM

Ingredients:

1/4 cup vermicelli add little ghee and roast till lightly golden
3 tbs channa dal boiled till cooked
1 cup sugar (more or less to taste )
1/4 cup sago boil in water till cooked. ( you can rinse the sago after cooking so that your payasam will not be thick )
3 pips of ripe jackfruit cut into pieces
3 cups milk or more if the payasam is thick
1 tbs halved cashew nuts fried in ghee
1 tbs raisins fried in ghee
1 tbs ghee
tsp cardamom powder
pinch of saffron powder
a pinch of salt.

Method:
Pour the milk in a pot with the cut jack fruits and let it boil.
Add the vermicelli and let it cook on a slow fire.
See that the milk does not boil over.
Add the sugar, sago boiled channa dal and stir on low fire.
Add the fried cashew nuts, raisins, cardamom powder,
Saffron powder, , and salt.
Taste for sugar and remove from fire.

Can you see the jackfruit pieces?


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[kugan98]

Yes, uncle, we call it taalicha iddli.
I think I have already posted the recipe.
Let me see the index and give the link.


Imm, old songs ellaam nallave paadureengga.
Paadatha paatellam paada vanthaai :lol:


Take care uncle, Kugan98

[rajraj]

Imm, old songs ellaam nallave paadureengga.
Paadatha paatellam paada vanthaai :lol:

Take care uncle, Kugan98

enakku vayasu aayiduchchunnu gnaabaga paduthureenga ! :lol:

I will send you a clip of my singing when my sons visit us!

No need for the recipe! :)

[NM]

Hi K : My mother used to make thaalichcha thosai - yumm! - from leftover thosai - and we had it for tea :) ...
thaalicchi with kadugu, dried chillies, some ulunthu, curry leaves ... and 'penenje' thOsai. :lol: :lol:spinkled with sugar

[rajraj]

some ulunthu, curry leaves ... and 'penenje' thOsai. :lol: :lol:spinkled with sugar

appo niraiya uLundhu poda solli irukkaNum ! :lol:

[dev]

Payasam lokks great..I have few jackfruit slices...sago irukaanu theriyalai... senju paarkiren innaike...:)

[PARAMASHIVAN]

I will send you a clip of my singing when my sons visit us!



uncle

neenga paatellam paaduveengala :shock: appO neenga Param shiv ji oda katchi thaan :P

[Suja Rajkumar]

Hi K,
In jack fruit payasam can we add canned jack fruit? We don't get fresh ones here. Picture looks very good. I am sure it tasted amazing too. Belated birthday wishes to Rubnee.


Suja

[rajraj]

uncle

neenga paatellam paaduveengala :shock: appO neenga Param shiv ji oda katchi thaan :P

Thanjavur maNNil pirandhu Kaveri thaNNi kudithu vaLarndhaal paattu thannaaale varumnu solvaanga! :lol:

We hold a music party every December. After dinner people sing or play instruments. We started this for our boys who were learning violin and piano. We still continue! :) I sing a song in praise of parmasivan - engu naan selven ayyaa!

You are invited for the party this Dec! :lol:

[PARAMASHIVAN]

Thanjavur maNNil pirandhu Kaveri thaNNi kudithu vaLarndhaal paattu thannaaale varumnu solvaanga! :lol:


ahaa neenga TN politician ah irunthiruka venum :lol2:




We hold a music party every December. After dinner people sing or play instruments. We started this for our boys who were learning violin and piano. We still continue! :) I sing a song in praise of parmasivan - engu naan selven ayyaa!


ahaa ithuku thaan ivalavu build up ah :lol2:




You are invited for the party this Dec! :lol:

Please buy me a return flight to USA and Five star hotel expenses :lol2:

[rajraj]

Please buy me a return flight to USA and Five star hotel expenses :lol2:

paramasivan can be anywhere at the blink of an eye! No airline!
We live at the foot of a hill. It is not kailas! Still livable! :lol:

[kugan98]

Suja, glad to see your post.
Yes, you can drain the jack fruit slices, cut them and
add when you are boiling the milk.

Boil the sago and wash it in running water.
Then your payasam will not be very thick.
Thanks Suja,

[kugan98]

Uncle the only kurai I have is that I do not have a sweet voice. I do sing.
Waiting for your singing clip.
Mamai is a very lucky person.
Take care, Kugan98

[kugan98]

The much awaited butter murukku.
I hope you are happy Gulabi.
Kugan98



BUTTER MURUKKU

Ingredients:

1 kg rice
350 grms roasted channa dal (pottu kadalai)
60 grms butter
1 tbs cumin seeds
Salt to taste
Boiled cooled water water
Oil to fry.

Method:

Soak the rice for 4 hours.
Drain dry a little and make it into powder
Dry roast the flour a little, sieve and keep aside.

Dry grind the roasted channa dal.
Sieve and mix with the rice flour.

Add in the cumin seeds, butter, salt and enough water.
Make it into a plaiable dough. Like chapathi flour.

Heat the oil in a wok. Use a one star disc of your achu.
Fill the murukku ural. Now press the dough directly into the oil.
The murukku will break off into about 2 inches in length on its own.
That is the correct patham for the dough.

Fry till cooked and remove it to a kitchen roll paper.
Let it cool well before storing in a tin.
This type of butter murukku will melt in your mouth.


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[kugan98]

[tscii]Here is the kai murukku.
Another of your recipe onion rings is coming soon.
Kugan98


KAI MURUKKU

Ingredients:

3 cups rice flour
¼ cup roasted urad dal flour
½ cup butter
1 ½ tbs oil (heated)
1 tbs cumin seeds
1 tbs sesame seeds
A pinch of asafoetida powder
Salt to taste
Enough water
Oil for deep frying

Method:

Mix the flours, salt, asafoetida powder, cumin seeds and sesame seeds well. Rub the butter in using tips of your fingers to incorporate the fat well. Add in the heated oil, mix well.
Add water to the above gradually and knead to a soft dough. Cover with a lid, not allowing the air to dry the dough.
Spread a clean cloth on the counter .
Take a small ball of the dough in your palm. Grease the tips of your fingers with oil. Roll the dough between your fingers to a small rope. Fixing one end of the rope as the starting point, twist simultaneously like a chain. Turn your hand in a circular motion, dropping the twisted rope on the sheet. Go two or three rounds thus. Seal the other edge to the chain.

Repeat with few more.
Heat oil in a pan. When the oil is very hot, but not nearly smoking, drop gently the prepared murukkus into the oil. Drop as many as the oil will hold, yet the murukkus can move freely in the oil and cook.
Deep fry until the murukkus are golden brown. Remove from oil and drain in a colander.
Cool well before storing.


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[kugan98]

Aarthii, you too missing for sometime.
Is every thing alright?

I will post the mock chicken pop corn soon.
Thanks, Kugan98

[kugan98]

[tscii]Aarthii, got your message. Take care.

Here is the recipe:


MOCK POP CORN CHICKEN

Ingredients:

(A)
1 cup soaked boiled soya chunks
½ cup of tinned button mushrooms
2 pips garlic
½ inch ginger piece
½ tsp black pepper powder
2 small shallots
1 tbs green chillies
¼ tsp cumin powder.
Salt to taste

(B)
2 tbs all purpose flour
2 tbs corn flour


2 cups of bread crumbs
1 cup thick milk
Oil for frying

Method:
Use a grinder and grind all the ingredients in (A)
Do not use water.
The mixture will not be very fine.
Now add in the ingredients in (B)

Use your hand and mix it well. (penanchi)
Add little more flour if needed, also sprinkle little
water if needed.
See that it can be made into small balls.
The size of big marbles.

Now heat the oil in a non stick pan.
Dip the balls into the milk, remove and roll it in the bread crumbs.
Do this twice. Do it one at a time, do not soak the balls in the milk.
Deep fry in oil, till they are golden in colour.

Remove and serve with chillie or tomato sauce.
Good as a starter for a party.

NOTE: NON VEGETARIANS can use minced chicken and do it this way.
Also they can dip the balls in beaten egg and roll it in bread crumbs.


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[ramachan devi]

Hi , I have been a silent reader all these times.

In fact i become a cook after reading and trying some of the posting in this site.

Special thanks to Kugan and team.

Rdgs

[dev]

K, MOCK POP CORN CHICKEN sema temptingaa irukku... kandippa senju paarka poren...

[PARAMASHIVAN]

Mamai is a very lucky person.
Take care, Kugan98

yes, that is why she has banned uncle from kitchen :lol2: :yessir:

[PARAMASHIVAN]

K, MOCK POP CORN CHICKEN sema temptingaa irukku... kandippa senju paarka poren...

apadi oro pop corn flavour iruku ? :roll:

[kugan98]

Welcome to the kugan's kitchen Ramachan Devi.
It gives me a great pleasure to know that you have benefited
from the Kugan's Kitchen.

Please feel free to post your ideas and suggestions.
Also please try to visit the forum when ever time permits.

Appeal to all SILENT readers, please come forward and give your views.

Make this a happy place to vist and learn new dishes.
Thanks, take care, Kugan98

[PARAMASHIVAN]

Kugan ka

Have you heard of a dish called 'Vindaloo' ??? I think they have such dish only in the west (may be just in UK) they use really hot masala in such dishes, I never tried , as all involes meat. Do you know how to make vegetable vindaloo ?? :roll:

[PARAMASHIVAN]

Oh just found out vindaloo is Portuguese dish :confused2:

[crazy]

kaima idli :thumbsup:

Shame that I dont know how to make idlis and that I dont have that thing to make idli (idli paathiram?? ):oops: :cry:

[kugan98]

Yes tamby, vindaloo is a Portuguese dish.
Very famous in our Malacca town.
They use lot of chillies and vinegar.
I will cook up a vegetable vindaloo for you.
Thanks, take care, Kugan98

[PARAMASHIVAN]

kaima idli :thumbsup:

Shame that I dont know how to make idlis and that I dont have that thing to make idli (idli paathiram?? ):oops: :cry:

yOv atha 'Steamer' nu soluvanga :rotfl:

[PARAMASHIVAN]

Yes tamby, vindaloo is a Portuguese dish.
Very famous in our Malacca town.
They use lot of chillies and vinegar.
I will cook up a vegetable vindaloo for you.
Thanks, take care, Kugan98

:ty: :slurp: :slurp: :slurp:

[PARAMASHIVAN]

vasavi

nalla samika kathukonga appO thaan kannan ungala 'Romba' love panuvar :lol2: :yessir:

[kugan98]

Crazy , please do not feel bad.
You can pour the batter in a ever silver container
I mean a small bowl, or even a for the matter,
a eating tattu. Then steam the iddli batter.
When cold remove slice them and do your Kaima iddli.
Is'nt that easy. Come on cheer up.
Take care, Kugan98

[PARAMASHIVAN]

vasavi (crazy)

I was only joking :)

[crazy]

PS, I know :D

Kuganka :ty:

[dev]

Crazy , please do not feel bad.
You can pour the batter in a ever silver container
I mean a small bowl, or even a for the matter,
a eating tattu. Then steam the iddli batter.
When cold remove slice them and do your Kaima iddli.
Is'nt that easy. Come on cheer up.
Take care, Kugan98

Reminds me of the traditional way of making idlis... Pour water in a vessel & tie a clean thin cloth(bit loosely) over the mouth of the vessel... pour idli batter on to the cloth, close with a lid & steam... These idlis will be real big :lol:...

[dev]

PS, Vidaloo is well known in India too... I am not sure if it is similar to the portugese dish...will chk my files & see if I have the Indian version of vindaloo...

[PARAMASHIVAN]

PS, Vidaloo is well known in India too... I am not sure if it is similar to the portugese dish...will chk my files & see if I have the Indian version of vindaloo...

:ty:

have you heard of these dishes ?

1) Kachori ?
2) Kofta?

I was :shock: to know uppuma originated from west india (goa)

[kugan98]

friends, since i had lot of oil after frying the murukku,
I decided to make this simple tapioca chips.
Thanks, Kugan98

TAPIOCA CHIPS

Ingredients:

Tapioca
Oil for deep frying
2 tsp salt mixed in a small bowl of water.

Method:

Peel and clean the tapioca roots.
Heat the oil in a wok.

Hold a chip slicer directly over the oil.
Slice the tapioca chips into the oil.
Do not over crowd them.

The chips will slightly brown at the edges.
Pour a teaspoon of the salt water into the oil.
When you add the salt water to the hot oil,
The oil will pop up with a spluttering sound.

Be cautious, lest the hot oil will pop onto to your hands.
Keep a distance when you pour the salt water.
Within minutes, the popping will subside.

Remove the tapioca chips as soon as the noise stops.
Only then you will get white tapioca chips.
Drain it on a kitchen paper towel.
Let it cool before storing in an air tight tin.


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[kugan98]

Dev, I would be very happy if you can post a vindaloo
recipe for P.S tamby.
Thanks, Kugan98

[kugan98]

have you heard of these dishes ?

1) Kachori ?
2) Kofta?


P.S tamby, enna samayal padikirenggala?

Kachori is North Indian dish, like our stuffed urundai


Kofta is also North Indian dish , meat or veges made into balls,
either steamed or fried, added into gravy.

Thanks, Kugan98

[dev]

PS, Kachori is something like dhal stuffed puris. Kofta is anything(veg, chicken, fish etc etc) made into a ball and deep fried.

K, I remember seeing a vindaloo recipe on an Indian TV channel long back... recipe not panni vechirukenanu theriyalai... If I can find the recipe, I'll definitely post it... I think this dish(pork vindaloo) is famous in goa... not very sure...

[PARAMASHIVAN]

P.S tamby, enna samayal padikirenggala?



yes ka ,ethirkalathila uthavumla :lol2:




Kachori is North Indian dish, like our stuffed urundai


Oh ok



Kofta is also North Indian dish , meat or veges made into balls,
either steamed or fried, added into gravy.



oh :ty:

[dev]

PS, maybe u should try this recipe for vindaloo... http://www.goanfoodrecipes.com/2009/01/fiery-goan-pork-vindaloo.html

Use potatoes in place of pork...soya balls(mealmaker) also would be a good substitute I guess... Make it real spicy(ungalukku sollanuma enna ;) ) as that is the speciality of vindaloo...

[PARAMASHIVAN]

PS, maybe u should try this recipe for vindaloo... http://www.goanfoodrecipes.com/2009/01/fiery-goan-pork-vindaloo.html

Use potatoes in place of pork...soya balls(mealmaker) also would be a good substitute I guess... Make it real spicy(ungalukku sollanuma enna ;) ) as that is the speciality of vindaloo...

:ty:

I shall try it, if anything happens to be you will be liable for compensation :lol2:

[kugan98]

Tamby, I find that the spices given in the link by Dev, is incomplete. I mean very few ingredients.
I will post how to make the vindaloo paste.
Then it is up to us to add meats or veges.
Give me some time, take care.
Kugan98

[kugan98]

[tscii]This is a simple paal curry.

TAPIOCA PAAL CURRY

Ingredients:

300 grms of cleaned tapioca, cut into 2inches in length
1/4 cup of thick coconut milk
2 cups of thin coconut milk
4 green chillies slit into 4 and cut across
1 big onion sliced
1 red tomato chopped
1 tsp ginger paste
1 tsp garlic paste
2 tsp oil
Little coriander leaves
Salt to taste.

Method:

Boil the cut tapioca in the 2 cups of coconut milk.
Heat a pot with the oil, add in the ginger garlic paste.
Add also the tomatoes, onions and the cut green chillies.
Add salt and sauté well till the tomatoes are mushy.

Now add in the cooked tapioca with the milk.
Let it boil once.
Now add in the ¼ cup of the thick coconut milk.
Do not allow the mixture to boil.
Remove and garnish with the coriander leaves.
Children will love this dish for bread or rice.


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[kugan98]

[tscii]Simple side dish.


VALAKKAI VATHAKKAL

Ingredients:

1 cup of cubed valakkai
½ tsp tamarind paste mix with 3 tbs of water
¾ tsp chillie powder
¼ tsp mustard seeds
¼ tsp turmeric powder
A big pinch of asafoetida powder
1 sprig curry leaves
1 tbs oil
Salt to taste

Method:

Heat a wok with the oil.
Add in the mustard seeds and asafoetida powder and curry leaves..
Now add in the cubed valakkai, salt , tamarind mixture,
chillie powder, and turmeric powder.

On medium heat, stir fry until the valakkai is cooked.
It will be like a roast. Remove and serve.
Good as a side dish for sambar or rasam rice.


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[dev]

PS, maybe u should try this recipe for vindaloo... http://www.goanfoodrecipes.com/2009/01/fiery-goan-pork-vindaloo.html

Use potatoes in place of pork...soya balls(mealmaker) also would be a good substitute I guess... Make it real spicy(ungalukku sollanuma enna ;) ) as that is the speciality of vindaloo...

:ty:

I shall try it, if anything happens to be you will be liable for compensation :lol2:

avalo seekiram ellam ungalukku edhuvum aagidathu...chumma try panni paarungappa...

[PARAMASHIVAN]

[tscii]Simple side dish.


VALAKKAI VATHAKKAL



:redjump: :bluejump: :happydance:

my fav, thanks kugan ka, amma super seivangha :slurp:

[dev]

Tamby, I find that the spices given in the link by Dev, is incomplete. I mean very few ingredients.
I will post how to make the vindaloo paste.
Then it is up to us to add meats or veges.
Give me some time, take care.
Kugan98

I'm not sure abt t but someone who tried it has given it a :thumbsup:!!!
http://www.bigsrisfood.com/2010/07/spicy-chicken-vindalho-serves-4.html
Maybe the Goan version is diff with very few ingre but good taste!!!

[kugan98]

Dev wrote:

I'm not sure abt t but someone who tried it has given it a Thumbs Up!!!!
http://www.bigsrisfood.com/2010/07/spicy-chicken-vindalho-serves-4.html
Maybe the Goan version is diff with very few ingre but good taste!!!


Supera sonnengga Dev, you might be right.
Chinna pula thannama solliten :lol:


P.S Tamby try out the first method.
Let me post the second method later.


Tamby, you should post some recipes from your mom.
Thanks, take care Dev and Tamby. Kugan98

[PARAMASHIVAN]

Tamby, you should post some recipes from your mom.
Thanks, take care Dev and Tamby. Kugan98

Ok ka will type up some thing this week end and post it here on monday :)

[rajraj]

Ok ka will type up some thing this week end and post it here on monday :)

Friends,
If you make anything with his recipes please have a large soft towel on the dinner table to wipe of your tears ! :lol: And also a large pot of water! :)

[PARAMASHIVAN]

Ok ka will type up some thing this week end and post it here on monday :)

Friends,
If you make anything with his recipes please have a large soft towel on the dinner table to wipe of your tears ! :lol: And also a large pot of water! :)

:rant:

At least I am not 'banned' from the kitchen :poke: :lol:

[dev]

Ok ka will type up some thing this week end and post it here on monday :)

Friends,
If you make anything with his recipes please have a large soft towel on the dinner table to wipe of your tears ! :lol: And also a large pot of water! :)

:rant:

At least I am not 'banned' from the kitchen :poke: :lol:

Ippadiye 2 perum pesitu irundha NOV vandhu ungalai hubla irundhu ban panna poraar... :lol:

[PARAMASHIVAN]

:shaking: :yessir:

[dev]

:shaking: :yessir:

andha bayam irukattum... :P

[PARAMASHIVAN]

:shaking: :yessir:

andha bayam irukattum... :P

bayam onum illa , enai ban pannina athu intha hub ke periya izhapu :lol2: :yessir:

[dev]

:shaking: :yessir:

andha bayam irukattum... :P

bayam onum illa , enai ban pannina athu intha hub ke periya izhapu :lol2: :yessir:

best joke of the year... :lol:

[PARAMASHIVAN]

:rant: :poke: @Dev :evil:

[dev]

:rant: :poke: @Dev :evil:

Ok ok... cool down... ;) :)

[kugan98]

[tscii]Methuva, methuva, please.

O.K try this methu bonda.

METHU BONDA

Ingredients:

1 cup of chick pea flour
1 tbs all purpose flour
1 tbs dalda, or crisco
1 tsp ginger finely chopped
3 dried red chillies cut fine
1 sprig curry leaves cut fine
6 cashew nuts chopped
¼ tsp cooking soda
Salt to taste
Oil for frying

Method:

Mix the dalda salt and cooking soda well.
Now add in the two flours, red chillies,
Ginger, curry leaves and cashew nuts.
Mix every thing well.

Add in water little by little and make it into
a thick soft dough.
Heat oil in a wok, take the dough the size of a lime.
Fry it in oil, till brown in colour.
Remove to a kitchen paper towel.
Serve it with a sauce.


Normally you can find this in most wedding functions.


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[dev]

K, u can also add roughly ground gin-gar to the medhu bonda for added taste...And instead of APF, we use rice flour...:)

[PARAMASHIVAN]

healthy living thead, new tip is there :P

[kugan98]

Thanks Dev for the tips.
I usually add APF because I feel
rice flour the medhu bonda will be
a bit hard.

I do add rice to urad dal when making
Mysore Bonda.
Its for the week end.
Thanks, Kugan98

[kugan98]

Thanks tamby, I have visited the thread.
Kugan98

[kugan98]

[tscii]Banana is a must in my home when ever puttu is made.

In Kerala kadala curry is a must with puttu.

This is how I make the kadala curry.
Its the request of our Aarthii.
Thanks, Kugan98


KADALA CURRY

Ingredients:
(A)
1 cup black chick peas washed and
Soaked in 3 cups of water.
2 pips garlic smashed
1 green chillies sliced
Little salt

(B)
½ tsp ginger paste
½ tsp garlic paste
½ onion chopped
1 big tomato chopped
2 tsp chillie powder
1 tsp coriander powder
½ tsp garam masala powder
½ tsp turmeric powder
1 tbs oil
Salt to taste

(C)
To Grind:
2 tbs scrapped coconut
½ chopped onion
½ tsp cumin seeds
6 pepper corns
1 tbs cooked chick peas ( optional)

Little coriander leaves chopped

Method:

Pressure cook all the ingredients in (A) for 3 whistles.
Remove and let the steam to settle.

Heat a wok with the oil from (B)
Add the ginger, garlic paste.
Then add in the onions, chopped tomatoes
Sauté well till the tomatoes turn mushy.
Add in all the spice powders with the salt.
Cook till the raw smell goes.

Now add in all the ingredients from (C)
Sauté well again.
Add in the cooked chick peas with the water.
Let it boil well and the gravy a bit thick.
Remove and garnish with the cut coriander leaves.



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[gulabjamun]

Kugan, thanks for the butter muruku,
and the kai sutru muruku.
Tried and both came out very well.
Waiting for the onion rings recipe.
Also I like the mysore bonda recipe.

[kugan98]

Thanks, I am very happy.

Yesterday was the last aadi velli.
Grand sanggu abeisehgam in Sentul Murugan Temple.
Evening was Shanmuga Archanai.
Kan kolla kaatchiyaai irrunthathu.
Prayed for all my forum friends.

Bit busy, cooking all my niece's favourite food.
She came down for summer holidays from U.S
Hoildays are drawing near, will be leaving on the 28th.


I hope all my forum friends are in good health.
Hope to see all active in the thread again.
Thanks, take care, Kugan98

[kugan98]

Hello NM, I made your style of mee goreng for dinner.
It was nice with a different taste.

Normally here in Malaysia all use chillie paste.
Very rarely they use chillie powder.

Also your tofu scramble gave the look of
scrambled eggs :lol:

Thanks NM for the recipe.


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[sonu gopi]

I told that I will try out the jackfruit payasam for Amavaasai.
Imm the aroma of the jack fruit was great. Kugan98


JACKFRUIT SAGO PAYASAM

Ingredients:

1/4 cup vermicelli add little ghee and roast till lightly golden
3 tbs channa dal boiled till cooked
1 cup sugar (more or less to taste )
1/4 cup sago boil in water till cooked. ( you can rinse the sago after cooking so that your payasam will not be thick )
3 pips of ripe jackfruit cut into pieces
3 cups milk or more if the payasam is thick
1 tbs halved cashew nuts fried in ghee
1 tbs raisins fried in ghee
1 tbs ghee
tsp cardamom powder
pinch of saffron powder
a pinch of salt.

Method:
Pour the milk in a pot with the cut jack fruits and let it boil.
Add the vermicelli and let it cook on a slow fire.
See that the milk does not boil over.
Add the sugar, sago boiled channa dal and stir on low fire.
Add the fried cashew nuts, raisins, cardamom powder,
Saffron powder, , and salt.
Taste for sugar and remove from fire.

Can you see the jackfruit pieces?




<img src="
http://img203.imageshack.us/img203/6615/img8469h.jpg">


Kugan, I was away for a few days and when I came back I saw this delicious payasam....oh God....how much I love payasam. Kugan when you made this payasam you shd have given me a tinkle and I wud have raced to your house to enjoy this payasam. Are you afraid that I will finish up all and you won't have any to snap a pic to post in here???:lol:

I have made semiya payasam but not with jack fruit. I love jackfruits but if I were to take it just like that I get gastic problem so the only way is to make payasam - jackfruit payasam. :roll:

[sonu gopi]

Hello NM, I made your style of mee goreng for dinner.
It was nice with a different taste.

Normally here in Malaysia all use chillie paste.
Very rarely they use chillie powder.

Also your tofu scramble gave the look of
scrambled eggs :lol:

Thanks NM for the recipe.




http://img46.imageshack.us/img46/9042/img8503u.jpg


You are a born cook....whatelse can I say,,,!! :cheer:

[sonu gopi]

friends, since i had lot of oil after frying the murukku,
I decided to make this simple tapioca chips.
Thanks, Kugan98

TAPIOCA CHIPS

Ingredients:

Tapioca
Oil for deep frying
2 tsp salt mixed in a small bowl of water.

Method:

Peel and clean the tapioca roots.
Heat the oil in a wok.

Hold a chip slicer directly over the oil.
Slice the tapioca chips into the oil.
Do not over crowd them.

The chips will slightly brown at the edges.
Pour a teaspoon of the salt water into the oil.
When you add the salt water to the hot oil,
The oil will pop up with a spluttering sound.

Be cautious, lest the hot oil will pop onto to your hands.
Keep a distance when you pour the salt water.
Within minutes, the popping will subside.

Remove the tapioca chips as soon as the noise stops.
Only then you will get white tapioca chips.
Drain it on a kitchen paper towel.
Let it cool before storing in an air tight tin.




http://img811.imageshack.us/img811/9914/img8495.jpg






http://img39.imageshack.us/img39/7895/tapiocaslicer.jpg


Kugan where did you get this chip slicer? Is it purchased locally or from India? If you could tell me the place - either Klang, Brickfields or Jalan Ampang, KL...I wud be able to get it. This look quite durable and steady. :D

[sonu gopi]

thinking of the soft white Modhakam with its lovely fillings itself makes me hungry quite often.... :oops:

So Ganesha is known as Modhakapriyan in Malayalam..... :ty:

The soft white shell filled with puraNam is called kozhukkattai in our area of Tamilnadu.

modhaka priyam is Sanskrit ! MalayaLam has borrowed a lot of Sanskrit words as did Tamil and other languages! If you are familiar with the Dikshithar composition Mahaa Ganapathim, there is a line - "mooshika vaahana modhaka priyam"! :)

I speak Malayalam at home so I cud understand wat you have just said. Sanskrit is the mother of all our languages....if Ganesh-ji is Modhaka priyan then I am Modhaka priya..!! :lol:

[kugan98]

Sonu, I am sooo glad to see your post.
I was feeling very lonely in the forum.
Only Dev and Tamby kept me company.

Sonu, how is your health now?
Please do not worry about the thread.
Take care of your health first.

I prayed for all my friends in the temple yesterday.
The prayer was organized by my relative, owner of the
Kuil magazine.

Sonu let me ask around, as to what to add instead
of the fresh curds.

You can try the jackfruit payaasam.
The aroma was fantastic.
Thanks to NOV anneh for the suggestion.
Take care Sonu, Kugan98

[kugan98]

I found out lately that you can even deep fry the
modagams . I have not seen such modagams.
Dev, do you anything about this.
Thanks, Kugan98

[sonu gopi]

I found out lately that you can even deep fry the
modagams . I have not seen such modagams.
Dev, do you anything about this.
Thanks, Kugan98

Some smart guy would have tried it out - it must be like the curry puffs we fry but I still prefer steamed modhakam....even Modhaka Priyan will agree with me ...!! :lol:

[sonu gopi]

Yes tamby I have heard that in India, very poor people will buy the mutton keema and make a watery broth called saaru.
So that the whole family can enjoy the gravy.

Kugan... when I read this posting I felt so so sad and sorry for those poor ppl....but then I told myself and felt comfortable that at least they don't go on a starving spree. :(

[NOV]

Fenugreek Sambar

Tuvar dhal 3/4 cup
Chopped fenugreek leaves 1 cup
Cooked cubed potatoes 1 cup
Slit green chillies 4
Dry red chillies 2
Tamarind the size of a large lemon
Ghee 2 tbsps
Jaggery powder 1 tbsp
Rasam or sambar powder 2 1/2 tsps
Salt 2 tsps
Mustard seeds 1 tsp
Asofoetida 1 tsp
Split black gram dhal 1 tsp
Asofoetida powder 1/2 tsp

Cook the dhal with 1 1/2 cups of water in a pressure cooker. Churn till smooth and keep aside. Soak the tamarind in 1 1/2 cups of water, squeeze well and strain out the juice. Heat the ghee in a vessel, add the mustard, red chillies, black gram dhal and asofoetida. When the mustard seeds splutter, add the fenugreek, potato and green chillies. Fry for a few minutes then remove and set aside. In the same vessel, pour the tamarind juice and boil it with salt and jaggery powder for several minutes. Add the cooked dhal, the fried items and rasam or sambar powder. Boil until the sambar is reasonably thick. Remove and serve hot.

[NOV]

Pith Sambhar

Pith 3 cups (peeled and cut into moderate chunks)
Tuvar dhal 1/2 cup (cooked and mashed)
Tamarind small lemon size
Coconut 1/2 cup
Coriander seeds 2 tbsps
Oil 2 tbsps
Cumin seeds (jeera) 1 tsp
Fenugreek seeds (methi) 1/2 tsp
Jaggery 2 tsps
Salt 1 3/4 tsps
Dry red chillies 6 (to taste)
Green chillies 2 (slit)
Mustard seeds 1/2 tsp

Heat a tablespoon of oil in a pan. On moderate heat, fry the fenugreek seeds till light gold. Add the red chillies, coriander and cumin seeds and fry till well roasted. Then add the coconut and fry well. When cool, grind in a blender till a smooth paste adding a little water. Cook the pumpkin chunks till tender and keep aside. Soak the tamarind in a little water and squeeze out the juice. Cook the juice in a thick vessel, with a pinch of turmeric powder for several minutes. Add the dhal, salt, pumpkin bits, green chilli and the ground paste. Simmer till you get a semi-thick consistency and add a little water if necessary. Heat the remaining tablespoon of oil in a pan and add the mustard seeds. When it splutters, pour into the sambhar. Serve the sambhar hot with rice or roti.

[NOV]

Sambar #1

1/2 cup (heaped) thur dal (papu)
2 tbsps coconut gratings
1 tbsp bengal gram dal
2 sprig curry leaves
1 tsp mustard seeds
tamarind lump (the size of a marble)
2 tsps (heaped) coriander seeds
2 tbsps oil
1/2 tsp cumin seeds
1 bunch coriander leaves
1/2 tsp fenugreek seeds
salt to taste
8 peppercorns
chunks of vegetables (tomato, squash, potato, okra, raw bananna, etc.
1 small piece turmeric
1 small piece asafoetida (ingua)
6 red chillies

Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugrek, cumin, pepper, turmeric, red chillies, asafoetida, bengal gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.

[NOV]

Sambar #2

Tuar dal or yellow split peas - half cup
Okra - 10 or 12 (fresh or frozen) (optional)
Tomatoes - 3 large (or one can) - quartered
Tamarind paste - 1 tablespoon
Coriander powder - 2 tablespoon
Chilli powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Methi powder - 1/2 teaspoon
Asofoetida - 1/2 teaspoon
Mustard seeds - 1/4 teaspoon
Methi seeds - 1/4 teaspoon
Ghee - 1 tablespoon
Salt to taste
Coriander leaves, chopped - 4 Tablespoons
Curry leaves - a few (optional)

Cook the dal with turmeric powder, chilli powder and sufficient water. Cut the okra in two inch pieces and saute them in a frying pan with one teaspoon ghee till dry and slightly browned. Mash the cooked dal with a wooden spoon and add the salt, coriander powder, methi powder, asofoetida and the tamarind extract. Simmer for a few minutes and add the tomatoes and okra and half of the coriander leaves. When the vegetables are cooked , heat oil in a fry pan and pop the mustard seeds. Remove pan from the fire, add the curry leaves and methi seeds. Add this seasoning to the sambar and garnish with the rest of the coriander leaves.

[NOV]

Sambhar #3

1 cup Redgram dal
1/4 cup Tamarind paste
4 cup water
2 tsp Grated coconut (fresh or dried)
2 Medium Size tomatoes (finely choped)
3-4 green chilis
pinch Turmeric powder
2 tsp sambhar powder
1 tsp asofoetida
2 Drumstick (cut into long pices)
A small piece of Bottle Guard (cut into thin rounds)
A small piece of Ash Guard (cut into thin rounds)
1 Brinjal (cut into long pieces)
Curry leaves
Coriander leaves
Salt to taste 1 tsp mustard seeds 1 tsp fenugreek Seeds A pinch of asofoetida 3 Red chilis (halved) 2 tsp ghee

Pressure cook Redgram dal. Take a thick bottom vessal put all the vegetables and pour in water add salt and turmeric powder. Cover and cook till vegetables are tender. Add tamarind, let it boil for 5 minutes, then add cooked dal and sambhar powder to it. Mix well and add some water if it is too thick. Add chopped coriander leaves and curry leaves. Mix well cook and sambhar for 5 minutess, then take a small skillet, heat ghee and add all the seasonings. When mustered splutters remove from the flame add to the sambhar.

[NOV]

Tomato Coconut Masala Sambar

Tuvar dal 1/2 cup
Fresh grated coconut 1/2 cup
Ripe tomatoes 8 (medium sized)
Dry red chillies 2
Green chillies 2
Curry leaves 2 sprays
Ghee
Coriander seeds 1-1-2 tabs
Jaggery powder or sugar 1-1/2 tsps
Cumin seeds 1 tsp
Fenugreek seeds 1/4 tsp
Tamarind paste 1/4 cup
Mustard seeds, 1/2 tsp

Pressure cook the dal with double the amount of water. Mash well and keep aside. Chop each tomato into eight pieces. Heat ghee in a kadai and on low heat, fry the fenugreek till light gold in colour. Add the coriander, cumin and the red chillies and fry for another minute or two. Add the curry leaves and the coconut, roast a bit, allow to cool, then grind this masala into a smooth paste, with a little water in a food processor. Set aside. In a thick vessel, boil the tamarind in a 1/2 cup water with the jaggery, salt and a pinch of turmeric powder. Slit the green chillies, de-seed and add to the boiling mixture. After boiling for a few minutes, add the mashed dal and tomatoes. When the dal boils and the tomatoes are slightly cooked, add the ground paste and a sprig of curry leaves. Let the sambar boil for a minute on a medium flame, remove from fire. Heat a little ghee and fry the mustard seeds and one red chilli until it splutters, then add this seasoning to the sambar. Offer hot.

[rajraj]

kugan: If you send me some of that murukku I will be here all the time ! :)

[kugan98]

NOV anneh, thanks a lot for all the recipes.
Anneh I went through all the previous recipes.
The sweets are more or like what we make.
The other dishes are all different, without onions and garlic.

NOV anneh the garlic now costs about RM9/= per kilo.
Pesaame ISKCON styleh sambar ellaam vachida vendiyathu thaan. Thanks anneh.
Apuram, antha mee goreng konjam :roll:

:lol: :lol: Thanks anneh, Take care, kugan98

[kugan98]

Rajraj uncle, aunty innum supera murukku seivaanga.

I am making, tattai and mulu murukku for my niece
to take to U.S.

Thanks, uncle, Kugan98

[kugan98]

Dear Sonu, I found out from my aunt.
She told me to ask you to try adding milk,
instead of the curds. The batter should be like
iddli batter. Do not soak for long.

Well you have tasted the rava idli from a hotel.
So you should know the texture :lol:

Thanks, Kugan98

[kugan98]

Ah! as for the fried modaks,
it seems my aunt says that the outer skin
is made from either maida or all purpose flour.

Its like our curry puffs :lol:
I prefer our rice steamed flour.
Thanks, Kugan98

[rajraj]

I am making, tattai and mulu murukku for my niece
to take to U.S.


Tell me where she is landing! I will be there to get my share! :lol:

(Aunty made murukku a few days back! There are a few more left! :) )

[kugan98]

Uncle , Herndon in Virginia.
Try your luck :lol:
Kugan98



Note: What are you doing at this hour,
instead of sleeping?

[kugan98]

[tscii]
Bonda for tea, also made fried spring rolls
and palam pori (fried bananas)

Here is the bonda recipe


MYSORE BONDA

Ingredients:

1 cup of whole urad dal
1 tbs raw rice
2 green chillies ground
1 tbs finely chopped ginger ground
2 tbs of coconut cut into strips (pallu palla)
2 tsps of black pepper
2 tsps of cumin seeds
10 cashew nuts chopped
¼ tsp asafoetida powder
1 sprig curry leaves sliced fine
Salt to taste
Oil for deep frying

Method:
Soak the urad dal and rice for an hour.
Grind both to a thick paste.

Add in the ground green chillie and ginger.
Also add in coconut, black pepper, cumin seeds,
cashew nuts, asafoetida powder, curry leaves,
and enough salt. Mix well.

Heat a wok with the oil, dip your hand in the water.
Take a big lime sized ball of the dough.
Just toss in your palms and slip it in the oil.
Cook till it is light brown in colour.
Remove it to the kitchen towel tissue.
Serve it for tea.


The speciality of this bonda is the taste
when you bite into the coconut pieces.



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[kugan98]

Here is the palam pori:



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Here is the Fried Spring Rolls:



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[rajraj]

Note: What are you doing at this hour,
instead of sleeping?

I listen to some music before I go to bed! :lol: I can sing muthaana muthallavo for you! :)

Your niece is landing in Dulles Airport. We lived in Virginia for seven years in a place called Manassas ! :)

[kugan98]

Uncle, I know the lyrics for that song.
Neenga ennoda manasai touch panniteengga :cry: :cry:
Thanks uncle, I am gifted to have such a
wonderful uncle. God bless your family.


You are right uncle, a very beautiful town.
I have stayed there for 2 months.
Thanks and take care, Kugan98

[dev]

hai hai hai hai...(vivek stylela read pannungo)

2 naal varalena adhukulla ivalo recipesaa!!!... Thalaiyai suththudhu...

K, jackfruit payasam superoo super... very flavourful...:slurp: Thanks a lot for such a nice recipe...
Actually Mrs.Mano jackfruit idli recipe post panni irukaanga long back... If u get a chance, try it...:)

Enakku fried modhakam patthi theriyaadhu K...pudhusa irukku...Indian foodla steamed recipesye rombe kammi...esp sweets... adhaiyum yen fry panni saapitu udambai ++++kanum...;) :lol:

[dev]

K, can u pls post a recipe for poondu podi(garlic pwd) that is taken mixed with rice n ghee... I love it soooo much that I mix it with curd n have it with idli/dosai and also for variety rice, upma, chutneys this poondu podi has become a 'toucher'...;) :lol:

[kugan98]

Dev, here in Malaysia all are running away from garlic.
The price per kilo is RM 9.00.
Ungga oorukku 90 rupees.
Neengga poondu podi kekireenga.


O.K Dev, some people make this podi with coconut.
Some make it with pottu kadalai, asafoetida powder,
and even add little tamarind paste.

I make this simple way. Try and see.


Poondu Podi

Ingredients:

8 dried red chillies
3 tbs channa dal
3 tbs urad dal
8 garlic pips
salt to taste
little curry leaves (optional)
1/4 tsp pepper corns (optional )
little sesame oil

Method:

Heat the oil on medium heat.
stir fry both the dals well.
add in also the dried chillies, also if you are using the curry leaves and pepper, roast and remove.

When cool, use a dry grinder and grind the roasted ingredients with salt to a coarse powder.
As you grind the powder, add in the garlic pips one by one.
Make the blades go 2 rounds, add in one garlic pip, and so on. This way you get dry poondu podi.
The smell of the garlic will be prominent.
Thanks, Kugan98


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[NM]

:slurp: :slurp: :slurp: :slurp: :slurp:
this should be named 'Kugan's Slurpy Kitchen'... :lol:

K : I know ! that's the reason for scambled tofu at the end :lol:
I also tried that recipe without tomatoes but lots of bean shoots and chou sum plus sweet chilli sauce ... that tasted much better! :D

[ramachan devi]

Kugan,

Made unni appam yesterday together with my younger daughter. In fact she helped me to add the ingredients.

Appam was tasty. My hubby like it.

Thanks for the recipe. You really are a gem.

I notice that when we mix coriander powder and chili powder, the end cooking looks like our local chicken/fish masala cooking.
In that case for recipes that requires both coriander and chili powder can we opt to use only the local chicken/fish masala
powder? Will the taste differ.

Rdgs

Be sincere; be brief; be seated.
Franklin D. Roosevelt - 32nd president of US (1882 - 1945)

[rajraj]

kugan: Today (Aug 15th) we had our annual swimming party. There were five families with 8 kids. They arrived around 11 AM. Aunty gave them snacks - pattaaNi sundal, chips and dip, nut mix and mango juice. After snacks they jumped into the pool and came our around 3 PM. Aunty prepared Cheese enchilada, lasagna, tacos, garlic bread, corn curry, sliced water melon and sliced cantaloupe. After dinner they had ice cream and masala tea.

They were getting ready to leave around 7 pm. I told them not to leave any food for me to eat as leftover. They were very sincere in packing whatever they wanted ! :)

Sorry I forgot to invite you ! :) You are invited as a family for the next party in Aug 2011. If you and the kids don't know how to swim start learning now! :lol:

[dev]

K, anga paravaillai... inga it is selling at 135-150/kg...:lol: But when it comes to eating healthy stuffs, I try not to look at the price... adhuvum poondu podi melai irukira piriyathula enakku price perusa theriyalai...:lol:

I used to buy poondu podi from a local store... sema flavourfulaa irukkum n yummy too...I guess they use pottukadalai in the pwd... but no tamarind or asaf...andha versionum irundha post pannunga...I'll try both n see which comes close to the store bought podi.. n poondu fry panna vendama?... should we use it raw?

[kugan98]

Thanks my dear NM
You are right the scrambled tofu does
make a difference in the dish.

You are very good at fusion cooking NM.
Keep up, we too add lot of bean shoots(taugeh)
and also mustard greens. (kadugu keerai)

Thanks NM, take care, Kugan98

[kugan98]

Devi wrote:
I notice that when we mix coriander powder and chili powder, the end cooking looks like our local chicken/fish masala cooking.
In that case for recipes that requires both coriander and chili powder can we opt to use only the local chicken/fish masala
powder? Will the taste differ.


Dear Devi, first, I am glad that you all liked the unni appam.
Good, encourage your daughter at a young age itself.


Devi, in the ready mix fish and chicken masalas,
we do not know the proportion of their mix.
More over, we do not know what else they add in.


What I do is, I have coriander powder and red chillie
powder seperately. I use as the recipe demands.

At times, I will dry roast the coriander seeds, dry chillies,
and what ever spices the recipe requests.
Grind it in a small dry grinder to a powder.
Then grind it in a wet grinder to a paste.
I tell you Devi, the taste will be super.


Well you can do all these, only if you have the time.
If you are working woman, then you hardly will have time.
Try using the powders first.
Thanks, take care, Kugan98

[kugan98]

Aahaa, uncle yeamathi viteenggaleh.

Aunty supera American styleh food prepare panni irukaangga.

Ippaveh U.Sukku ticket book pannuren.

Thanks uncle, see you next year :lol:

Aamaa, address sollave illai :roll:

Take care uncle, Kugan98

[kugan98]

Dev, you can use pottu kadalai, instead of channa dal.

Normally they do not fry the garlic.
If you are not happy, just add the garlic
last, while roasting other ingredients.

How I wished you were living near my house.
Poondu podi senju eduthukittu oodi vanthuduven.

Take care, Kugan98

[kugan98]

[tscii]My niece, went for lunch to her friend's house.
She came and told me, she ate a paruppu keerai
dish there (keerai kadayal) It was sooo tasty.
I called up her friend's mother, she laughed and said
"aiyoh, simple keerai"
I got the recipe from her, Thanks Mrs. Naidu.
Here is the recipe:



SPINACH WITH MOONG DAL

Ingredients:

200 grms of spinach cleaned and chopped
½ cup moong dal soaked and boiled
¼ tsp turmeric powder
2 green chillies sliced
1 tsp tamarind paste mix with ½ cup of water
1 onion sliced
2 long red dried chillies cut into pieces
½ tsp mustard seeds
½ tsp cumin seeds
2 tsp sambar powder
2 tsp oil
Salt to taste



Method:

Wash, clean and chop the spinach leaves.
Boil the moong dal with the green chillies and turmeric powder.
Cook till they are well cooked and thick, keep aside.

Heat a pot with the oil, add in the mustard seeds and cumin seeds.
Let them splutter, add in the dried red chillies, sauté well.
Now add in the onions and sauté well, till the onions turn limp.

Add in the cut spinach, and stir well.
Add in the tamarind juice, sambar powder, salt.
Let it cook till the raw smell goes.

Add in the cooked moong dal.
Stir well and let it cook for 3 minutes.
The dish should be semi thick.
Remove and serve with a dollop of pure ghee.


NOTE: This is not a keerai kadaiyal :lol:


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[PARAMASHIVAN]

I found out lately that you can even deep fry the
modagams . I have not seen such modagams.
Dev, do you anything about this.
Thanks, Kugan98

Kugan ka

Modagam Pillaiyar oda fav item, murugan oda illa , erkanavE mango alla ungalukulla pirchanai pathama modagathala pirchani vera venuma :lol2:

Joking ka

I have never heard of fried modagam :roll:

[kugan98]

Nalla joke Tamby.
Naan antha fried mothagathai vidurathaa illai.
Let me find out more.
Thanks, Kugan98

[kugan98]

[tscii]
RASA VADAI

Ingredients:

For Vadai:
½ cup urad dal soaked for 1 hour
Salt to taste
Oil for deep frying

For Rasam:
2 cups of dal water, made by boiling 2 tbs of toor dal
¼ cup tamarind water, made with ½ tsp tamarind paste
½ cup tomato juice, crush ¼ tomato in water , and strain.
½ cup soft red tomato chopped
¼ tsp turmeric powder
Little asafoetida powder
Salt to taste

To powder little coarsely:
1 tsp black pepper
1 tsp cumin seeds
2 dried red chillies
1 sprig curry leaves
2 pips garlic crushed

To temper:
2 tsp ghee
½ tsp mustard seeds
1 dry red chillie cut into pieces

Little chopped coriander leaves

Method:

Strain and grind the urad dal.
Sprinkle water as you grind into a thick batter.
Add salt and keep aside.

In a bowl , add in all the ingredients under “rasam”
Also add in all the ingredients under “powder coarsely”
Mix every thing well.

Heat the ghee in a wide mouthed pot.
Add in the mustard seeds and the dry red chillies.
Pour the rasam mixture, and let it come to a slow boil.
When it boils once, remove from the stove.
Garnish with the cut coriander leaves.

Heat a wok with the oil.
Take a lime sized urad dal batter.
Shape it into a vadai, drop it in oil.
Fry till the vadai is golden brown.
Remove and immerse it in the rasam.
Serve it hot. It will swell soon.




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[PARAMASHIVAN]

Kugan ka

Ungaluku 'Falafal' eppadi seirathEnu theriyuma :roll: Therinja method sollunga please? :)

thanks

[NM]

Thanks my dear NM
You are right the scrambled tofu does
make a difference in the dish.

You are very good at fusion cooking NM.
Keep up, we too add lot of bean shoots(taugeh)
and also mustard greens. (kadugu keerai)

Thanks NM, take care, Kugan98
K : fusion cooking-la onnum illa, recipe paarthuttu, fridge-la ennanna irukkuthO athellaam sattiyil pOyidum :lol:
kadudu keerai inga choy sum-nu label pannirpaangal :D :D i love kk with stir fry bee hoon and egg noodles.

[PARAMASHIVAN]

I tried some 'Dry chick peas masala' like sundal using Param Shiv ji style :lol2:

Ingredients

2 * 250 grams of boiled Chick peas
200g of red chillies seeds :frightened:
1 chopped medium onion
10 green chillies
1 lemon squeezed

Method

Heat the pan on with little oil in low heat.
Simply chuck everything in the pan, leave it for 5-10 minutes, and then serve!

Serving suggestion

Make sure you have 5 litres of water beside you before you try :lol2:

[dev]

Dev, you can use pottu kadalai, instead of channa dal.

Normally they do not fry the garlic.
If you are not happy, just add the garlic
last, while roasting other ingredients.

How I wished you were living near my house.
Poondu podi senju eduthukittu oodi vanthuduven.

Take care, Kugan98
I know K... enna pannuradhu... naan kuduthu vechadhu avalo thaan...;)

So if I am using pottu kadalai, I should use pottu kadalai & urad dhal and drop channa dhal... appadi thaane?... or should I leave out urad dhal too?

[kugan98]

Tamby, falafal is a a middle eastern snack.
Athu onnum illa, namma ooru paruppu vadai thaan :lol:

They serve with, pita bread, vege salad and a sesame seed dip.
Sennjita poguthu.


Ammadi, I hope you are not joking about your chick peas masala.
Namma udambu taanggaathu :lol:


Thanks, Kugan98

[kugan98]

You are right Dev, leave out the channa dal.
I called up my aunt, she says, commercially they use, moong dal, channa dal and urad dal to make the podi.

She said my recipe is fine with channa or pottu kadalai.
She also asked to use the smoked garlic.
You know we have two types of garlic.
One the skin will be white, the other lightly black.
They call it the smoked poondu.

Try and see Dev, thanks, Kugan98

[PARAMASHIVAN]

Tamby, falafal is a a middle eastern snack.
Athu onnum illa, namma ooru paruppu vadai thaan :lol:


I know it is a Persian food, they serve it with pitta bread :), unga Paruppu vadai joke :rotfl:




Ammadi, I hope you are not joking about your chick peas masala.
Namma udambu taanggaathu :lol:


Thanks, Kugan98

:rotfl: I did warn you :lol:

ippo uncle vanthu nakkal panna porar parunga :lol2:

[dev]

smoked poondu kelvi pattadhu illai K... will look for it here... I'll try the pottu kadalai version tomorrow...Thanks a lot...:)

[dev]

I tried some 'Dry chick peas masala' like sundal using Param Shiv ji style :lol2:

Ingredients

2 * 250 grams of boiled Chick peas
200g of red chillies seeds :frightened:
1 chopped medium onion
10 green chillies
1 lemon squeezed

Method

Heat the pan on with little oil in low heat.
Simply chuck everything in the pan, leave it for 5-10 minutes, and then serve!

Serving suggestion

Make sure you have 5 litres of water beside you before you try :lol2:

Adhu mattum podhathu... hospitalla room book pannitu aprom thaan saapida aarambikkanum...:lol:

[rajraj]

AMBULANCE SUNDAL ! :lol:




I tried some 'Dry chick peas masala' like sundal using Param Shiv ji style :lol2:

Ingredients

2 * 250 grams of boiled Chick peas
200g of red chillies seeds :frightened:
1 chopped medium onion
10 green chillies
1 lemon squeezed

Method

Heat the pan on with little oil in low heat.
Simply chuck everything in the pan, leave it for 5-10 minutes, and then serve!

Serving suggestion

Make sure you have 5 litres of water beside you before you try :lol2:

Adhu mattum podhathu... hospitalla room book pannitu aprom thaan saapida aarambikkanum...:lol:

[kugan98]

Dev, this smoked garlic:

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White Garlic:


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