Kugan's Kitchen Part 5

[dev]

K, thanks... I've not seen smoked garlic here...I'll use the white ones n try the podi...

[PARAMASHIVAN]

AMBULANCE SUNDAL ! :lol:



uncle

I am made out of steel , not bones and flesh :poke:

[PARAMASHIVAN]

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

:poke: athuku thaan Hospitaluku pakathila veedu vangirukurom :lol2:

[dev]

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

:poke: athuku thaan Hospitaluku pakathila veedu vangirukurom :lol2:

Neenga thaan steel body aache... appo mechanic shop pakkathila illa veedu vaangi irukanum!!!:think: :lol:

[PARAMASHIVAN]

:rant: dev

[PARAMASHIVAN]

http://www.mayyam.com/hub/viewtopic.php?t=2216&start=1440

[kugan98]

P.S Tamby, today for tea I made the falafal sandwich.
Complete with the pita bread, salad and tahini sauce.
Let me post, one by one, so that it will be easy to make.
Lot of work, but everyone enjoyed it.
Kugan98

[kugan98]

[tscii]O.K first the pita bread.


PITA BREAD

Ingredients:

1 cup whole wheat flour
1 tsp active dry yeast
½ tsp sugar
½ tsp salt
1 tbs oil
Enough warm water to form a pliable dough

Method;
Combine all the ingredients in a bowl.
Add enough water and knead until it is
smooth and elastic.

Cover the dough with wet cloth and allow it to prove.
till it doubles in size. It will take about an hour.

Punch the dough down to deflate it.
Divide the dough into 5 equal parts.
Cover them again and let to rise again.

Preheat oven to about 250 degrees C
Roll out each portion into a circle about 6 inches.
Place it on the baking sheet in the oven.
After 2 minutes, they will puff up.

After about 5 minutes, you should have nice puffy pita.
You can remove if you see a little brown on the top.
Take them out and cool them on a wire rack.
Prepare all the pitas the same way.
Cool and wrap them in foil.


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[kugan98]

[tscii]SIMPLE SALAD:

2 seedless baby cucumbers
1 ripe red tomato
½ yellow capsicum
½ red capsicum
1 small onion sliced
Little salad leaves sliced
1 tbs coriander leaves minced
Little fresh lime juice
Little pepper powder
Salt to taste.

Method:

Cut the vegetables into small dice.
Toss with the other ingredients.
Keep aside.




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[kugan98]

[tscii]

TAHINI SAUCE

Ingredients:
½ cup yogurt
½ cup sesame seeds roasted and ground fine.
1 tsp olive oil
1 pip garlic minced
½ tsp roasted cumin powder
1 tbs lime juice (less if you like)
Salt to taste

Method:
Mix every thing well.
Add little water if the sauce is thick.


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[PARAMASHIVAN]

P.S Tamby, today for tea I made the falafal sandwich.
Complete with the pita bread, salad and tahini sauce.
Let me post, one by one, so that it will be easy to make.
Lot of work, but everyone enjoyed it.
Kugan98

wow pls post about falafal akka

BTW why do you go through such trouble to make pitta bread? Aren't they available in supermarket??? :roll:
here in London you would find it any asian shops

[kugan98]

Now finally for the falafel


FALAFAL

Ingredients:

1 cup of dried chickpeas, soaked over night
1 medium onion roughly chopped
2 tbs finely chopped coriander leaves
1 tsp dry red chillie flakes
2 tsp minced garlic
1 tsp cumin seeds
1 tsp baking powder
Salt to taste
Little flour if needed

Method:
Soak the dried chick peas over night.
Drain the chick peas.

Put the drained chickpeas and the onions in a food processor.
Blend it a little, add in the coriander leaves, chillie flakes,
garlic and cumin seeds. Blend it to a coarse paste.
Remove add in the salt , baking powder and little flour.
Mix well so that the dough forms a ball.

Heat oil in a wok.
Shape the dough into small patties.
Fry the patties to a golden brown cplour.
Drain on paper towels.


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[PARAMASHIVAN]

thanks Kugan ka :redjump: I will try it this week end. BTW pls check your pm

[rajraj]

Only one tsp of dry red chillie flakes for Paramashivan ? :lol: :lol: :lol:
It should be 200 gm ! :)



Now finally for the falafel


FALAFAL

Ingredients:

----
2 tbs finely chopped coriander leaves


--------------------------------------------------------
1 tsp dry red chillie flakes
--------------------------------------------------------


2 tsp minced garlic
1 tsp cumin seeds

[kugan98]

Now the final touch for the falafal sandwich
Here is how you assemble.

Cut the pita into halves.
Stuff half the pita with the simple salad.
add in one of the falafal patties.
Drizzle with tahini sauce.
Serve :lol:


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[PARAMASHIVAN]

Only one tsp of dry red chillie flakes for Paramashivan ? :lol: :lol: :lol:
It should be 200 gm ! :)



:poke: :hammer:

as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

[rajraj]

Smart children learn from mistakes ! :) :) :)






as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

[PARAMASHIVAN]

Smart children learn from mistakes ! :) :) :)






as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

:exactly:

[kugan98]

Our paruppu vadai tastes best.
The combination of green chillies, onions
ginger, curry leaves and aniseeds.
All added into the ground kadala paruppu paste.
No baking powder, no flour added.
Thanks, Kugan98

[PARAMASHIVAN]

yes Parrupu vadai indeed tastes a lot better.

BTW Kugan akka

There is a Roti called ' Veechu roti (I think it is Ceylon Tamil term)' which is like any roti , but it is very chewy and when you pull it, it is like rubber, any idea about how to make this akka, My mum does not know, we only eat in SL restaurants :oops:

[kugan98]

P.S Tamby, I like to try out everything on my own.
I try not to buy, if it is not necessary.
thanks, Kugan98

[PARAMASHIVAN]

P.S Tamby, I like to try out everything on my own.
I try not to buy, if it is not necessary.
thanks, Kugan98

Ok akka but have you heard about this 'Veechu roti' ??

[kugan98]

Tamby, here in Malaysia we call it roti canai.
You have to veesu the flour in order to spread it.
Thats why it is called veechu roti.
You are right it will be a bit chewy.
In India they call it parotta.

I have posted the recipe in Kugan's Kitchen I
I am posting the link, see if it is the one.
Thanks, take care, Kugan98




http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=105

[dev]

K, flouraa veesina ennagaradhu...;) :lol:

Poondu podi in the making... ellam fry panni aara vechiruken... :)

Do u have a recipe for kothu idli?... I think it's a madurai speciality... they add egg to it... something like kothu parotta...

[PARAMASHIVAN]

I am posting the link, see if it is the one.
Thanks, take care, Kugan98




http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=105

yes that is the one thank you :redjump:

[PARAMASHIVAN]

K, flouraa veesina ennagaradhu...;) :lol:



:rotfl:

[dev]

K, poondu podi ready... I used 15 garlic pips... Appadiyum store bought pwd alavukku flavor varalai...maybe the use garlic pwd or smoke garlic as u've mentioned... but taste is quite close...pwd is bit moist coz of the number of garlic used :lol:... So dry panna vechirukken... Thanks a lot for the recipe k...

[dev]

Only one tsp of dry red chillie flakes for Paramashivan ? :lol: :lol: :lol:
It should be 200 gm ! :)



:poke: :hammer:

as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

[PARAMASHIVAN]

Only one tsp of dry red chillie flakes for Paramashivan ? :lol: :lol: :lol:
It should be 200 gm ! :)



:poke: :hammer:

as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :hammer: :hammer: :hammer: :angry2: :angry2: :angry2:

[dev]

sry PS ji... I'm still laughing... vadivelu maadhiri ungalai karpanai panni paarthen... :lol:

[PARAMASHIVAN]

sry PS ji... I'm still laughing... vadivelu maadhiri ungalai karpanai panni paarthen... :lol:

ithu atha vida too much :rant: :rant: :angry2: :angry2:



:)

[rajraj]

sry PS ji... I'm still laughing... vadivelu maadhiri ungalai karpanai panni paarthen... :lol:

You are right! We need a vadivelu here! Otherwise, kugan will get bored and won't post any recipes ! :lol:

( Too much of vadivelu can be boring too as in a TV comedy time! :lol: )

[kugan98]

Thanks Dev, etho little flavor vanthuche.
The water contents in the white poondu will be more.
Commercially they use poondu powder, other wise, their powder will turn mouldy. Thanks, Kugan98

[kugan98]

[tscii]


Egg Idlli

Dev, its the gravy that they pour
in the iddli while cooking , that brings out the taste.

Little onions, tomato, potato , carrots are boiled.
Then they are pureed
Then they add little coriander powder, chillie
powder, turmeric powder and garam masala.

Everything is sautéed in oil till oil seperates.
Then water is added and boiled to make it into a gravy.

Heat a dosai kal or flat pan.
Pour little oil, add little chopped onions, salt.
Add little pepper powder, and little masala podi.
mix well so that the onions are flavoured.

Crumble 2 idllis and add to the onions.
Mix well with the onions.
Now break 2 eggs in a bowl.
Add about ¼ cup of the gravy and beat the eggs well.

Spread the idlis and pour the egg mixture over it.
Let it set for a second, then using two spatulas (dosai spoons)
Chop up the idli into bits. You have to use a high flame.
Remove and garnish with cut coriander leaves.


Dev, my aunt says, they will tell its a secret recipe.
Normally they will add in little mutton bones, when they boil
the gravy. That gives the oomph.


I have a kothu parotta with kurma, hotel style.
Of course vegetarian. I will post soon.


Varalakshmi nombu is on friday.
Lot of preparations to be done.


I am ever grateful to my friends , for keeping me company.
Thanks, Kugan98

[kugan98]

[tscii]Aarthii, asked me for this recipe.
I hope she sees this recipe.

Here is the recipe:



PANNER BUTTER MASALA (HOTEL STYLE)

Ingredients:

2 cups of panner cut into 1 inch in length.

(A)
2 big onions chopped
5 big red tomatoes chopped
10 cashew nuts
1 tbs butter

(B)
1 tsp ginger paste
1 tsp garlic paste

(C)
1 tsp chillie powder
¼ tsp turmeric powder
½ tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1 tbs tomato paste


2 tbs butter
2 tsp cream
¼ cup milk
A little pinch kasuri meethi leaves (dry roast and make it into powder)
1 tsp honey (optional)

Method:
Slightly fry the panner in some butter.
Do not brown them too much.
After frying, soak the panner in hot water until the gravy is made.

Heat a wok with 1 tbs of butter.
Add in all the ingredients in (A).
Saute well, till the tomatoes are mushy.
Remove, cool and blend it well without any lumps.
Keep aside.

Heat a wok with 2 tbs of butter, add in the ingredients (B).
Sauté well, add little salt or the contents will splutter.
Add in the ground paste (A).
Sauté well, add in all the ingredients in (C).
Sauté well for about 3 minutes till all the raw smell goes.
Now add in the panner pieces, milk, kasuri meethi powder,
honey. Simmer for another 3 minutes.
The gravy should be little thick and the oil should have separated.
Remove, garnish with the coriander leaves and little fresh cream.



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[AudazJay]

Kugan ka, remember that I asked you for some recipes last month? The ones which I was going to cook for my cousins? Well, I didn't get to cook for the lunch after all. My cousin had to cancel the lunch meet.

At first, I thought that she might have canceled the lunch after knowing that I was preparing it :shaking: but eventually it turned out that her son fell sick all of a sudden...which is again strange cos' the boy has yet to taste my cooking thus far :lol:

Well, I thought that I might never get the chance to cook...until my mom came back from her vacation. Two days after she returned, she fell ill and I had to take off from work to look after her. She could only eat porridge and hot soups for the first few days but then she gradually became better. So I thought, why not cook the lunch (that I previously planned) for my mom instead?

I finally did the tomato rice and chicken in tomato sauce and she loved it. Thank God, there were no side effect after eating them, so I must have followed your recipe correctly! :lol: I couldn't post the pictures here, but I must say they looked good, even if I say so myself :mrgreen:

Thank you so much for the suggestion, ka. I really feel encouraged to try out more of the recipes here :D

[kugan98]

Thank God, Jay tamby.
I was feeling jittery :shaking: every time I thought about you.
I thought gone, Jay is going to sue me.


Thanks Jay for the good news.
Pray your mom gets better soon.
Take care, Kugan98

[NM]

Hi K and all,

I've been reading the posts and laughing to myself abt Raghu thamby's encounter with 15 chillies :lol: :lol: :lol: romba naala padukkai-la irunthurukkanum pOla :?: :rotfl2: :rotfl3:

Anyway, K - I salute you! :notworthy: So much energy!! Malaysiavirku thirumba varumbOthu, unga veettukku vanthu viLunthuviduren, ok-va? koodave appa, amma, taiping makkal ellOrum vanthuviduvOm.. :lol:

eppo varuvomnu solla maattEn, yEna,, neenga :yessir: :frightened: aayiduveenga :lol:

namma :slurp: -nga enga kaanOm :roll: :?:

[NM]

I was watching TV and apparently this juice/dessert is yummy - i have yet to taste it ... will do when all is well over here...

Moroccan Carrot Juice with Orange

4 carrots cut and blended with little water
1 large orange
1/2 tsp cinnamon powder
sugar to taste
pinch of salt
...
mix the blended carrot with the juice of one orange.
sprinkle the cinnamon powder mix with sugar and salt and the juice is ready...it should not be watery - should be able to scoop it up :)

//digg//
Venumna, Raghu thamby can add 15 tsp chillies powder or better still blend carrot with chillies :rotfl3: //end digg//

[PARAMASHIVAN]

NM akka :rant: :hammer: :angry2:

[kugan98]

Ada correcta kandu pidichittingga.
Ethukkum airlinesla ask them to look out
for a passenger named NM :lol:

I am also sad about our nga.
She is very busy with her work.

Aarthii, husband has gone to Ireland.
Little Pranay is sick.

Selviem, has gone to India.
Enjoy yourself Selviem.

Suja no news, Madhu no news, Sudha no news
Namma Sonu kuda apa apa missing. :huh:

Onumeh puriyaleh ulagathileh :cry:

Take care NM, apa apa vaangga.
Thanks, Kugan98

[NM]

NM akka :rant: :hammer: :angry2:sorry pa, thaanga mudiyala :lol: :lol: :lol: romba chillie saapta, ennamo stomach lining pOyidumnu solvaanga, take care :) appuram 1/15th chillies kooda saapda mudiyaathu :lol:

K : see PM

[PARAMASHIVAN]

NM akka

I was just joking :)

Kugan akka

Houmous dip seiya theriyuma ungalaku? :roll:

[kugan98]

P.S Tamby, unggalukku nooru vayasu.
I was thinking of making the hummus tomorrow.
I will make it tomorrow and post.
Thanks, Kugan98

[kugan98]

[tscii]Dev, here is the kothu parotta recipe.


KOTHU PAROTTA WITH GRAVY

Ingredients:

3 parottas cut into pieces
1 big onion chopped
1 big tomato chopped
1 green chopped
½ tsp chillie powder
½ tsp garam masala powder
¼ cup prepared kurma
2 tsp oil
Salt to taste
Little coriander leaves

Method:

Heat a wok with the oil.
Add in the chopped onions and green chillies.
Sauté well, add in the chopped tomatoes.
Sauté well again, add in the chillie powder and garam masala powder.
Mix well, add in the salt, and mix well.

Now add in the cut parotta pieces, mix well.
Raise the heat add in the ¼ cup of kurma.
Stir fry well and remove. Garnish with the coriander leaves.


NOTE: Non - vegetarians can add in chicken kurma.
Or for variations, can mix 2 beaten eggs with the kurma,
Pour over the parotta, let it set then kothu the parotta
with the thosai spoon. Do this on high heat.


The Vegetarian Kurma:


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The Kothu Parotta:


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[PARAMASHIVAN]

P.S Tamby, unggalukku nooru vayasu.
I was thinking of making the hummus tomorrow.
I will make it tomorrow and post.
Thanks, Kugan98

aiyo naa avalavu naal vazha aasaiyilia :lol2: :yessir:

[sonu gopi]

P.S Tamby, today for tea I made the falafal sandwich.
Complete with the pita bread, salad and tahini sauce.
Let me post, one by one, so that it will be easy to make.
Lot of work, but everyone enjoyed it.
Kugan98

wow pls post about falafal akka

BTW why do you go through such trouble to make pitta bread? Aren't they available in supermarket??? :roll:
here in London you would find it any asian shops

Nothing like home made...that too specially prepared by Kugan is surely loved by all..!! :clap:

[kugan98]

Sonu, thanks for the post.
Take care, have enough rest.
I can understand, how working people feel.
More over the weather is such.
Please drop in when ever you feel free.
Take care, Kugan98

[lakme]

Kugan, I've tried many of your recipes although I don't contribute to this forum:) Congrats on Part V--you are doing a wonderful job sharing your knowledge and recipes with us.

Lakme

[kugan98]

Welcome to this thread Lakme.
I am soo happy to see your post.
I feel happy when some one benefits from my contribution.

Post like yours inspire us to post more recipes.
please give us a minute of your time.
We will feel very happy.
Thanks and take care, Kugan98

[kugan98]

[tscii]Now is the drumstick season I believe.
Every one is giving us drumsticks.
This is a simple recipe, try and see.


MURUNKKAI KAAI SUBJI

Ingredients:

2 cups of drumsticks cut into 1 ½ inches in length
½ cup chopped tomatoes
½ cup chopped onions
1 ½ tbs red chillie powder
½ tsp cumin seeds
2 tsp oil
Salt to taste

Method:
Clean and cut young drumsticks.
Heat oil in a wok, add in the cumin seeds.
When they splutter, add in the onions.
Sauté until golden brown.
Now add in the tomatoes and sauté for about 2 minutes.

Add in the cut drumsticks, mix well.
Add in the chillie powder and salt.
Sprinkle little water and cook on medium heat.
Cook till the oil seperates.
Remove and serve with rice.


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[suvai]

hellooooooooo.....kugan ngov!!! :-) nalamaa?? sorry romba naal absent aagiten....bench mela nikka sollaatheenga....bench udainjidum... :rotfl: :rotfl: .......i have had no time to go thru your posts.....i just signed on & wanted to type a few lines atleast in this thread...;-)

missing the attakaasam for sure :mrgreen:

looking at the number of the pages....seems like i have missed much too much recipes...ipo ethula vitten nu kooda therila...anyways.....hopefully i will be able to catch up on all the fantastic recipes that u have posted nga....:-) catch up mathiram pathaathu...i will have to try them all one by one....appaney vinaayagaa...enaku oru naalaiku ulla nerathai konjam jaasthi aaki kodappaaa.... :mrgreen: :mrgreen:

namma dev/selvi/nm/sudha/aarthi/nithi/suja/sudha/sonu...& ladiesssss......mada mada nu samaichi thalliteengalaa ennai vitutu....kugan avanga recipes ellaaam???? ;-).....

kugan nga....last three pages thaan paarthen...veg kurma looks yummiyo yummi.....paarpom....entha paathirathai epadi urutaporen nu.. :mrgreen: :mrgreen:
onga kurma vaasani pidichi pidichey vanthiten iniki thread ku :rotfl:

hello to all the gentlemen who frequent this thread too!..:-)

kugan/dev/nm...time kidaikumbothu varen kandipa marubadi....thank u for thinking about me too....:-) till then.......nallaa samaithu...enakum serthu saapidunga :thumbsup: :


Happy Varalakshmi Nombu !!! mangalam ellaavithathilum undaagattum!!!...:-)

[suvai]

ahaaaaa enaku pidicha murungakaai subji...paarthaaley suvai OOOOO suvai... :thumbsup: :thumbsup: :thumbsup: saapitaaa athai vida super ah irukum...for sure....for its coming from our kugan's kitchen..;-)

[kugan98]

Ah! Suvai vanthuteenggalaa,
Intha threade kalai kattidichi.

Konjam gum potu antha seatla sit pannungo.
Thanks Suvai, Take care, Kugan98

[suvai]

:rotfl: :rotfl: :rotfl: i too want to do the same kugan nga.....intha kadaila kidaikara gum ellaam pathaathu :noteeth: :noteeth: :noteeth:


dev/nm ellaam sirikaraanga paarunga... :noteeth:

[NM]

welcome back suvai-nga!!
:bluejump: :redjump: :swinghead: :cheer: :happydance: :pink:
nalama?

K indian mattum illaamal, european recipe-la post pannirukkaangga! have fun reading :).

Athoda, namma vadivelu @ raghu @ PS post-eiyum konjam padichidungga , nalla joke :lol: :lol:

K - i cook the drumstick exactly the same manner - tastes sooooo good,.... didn't know its called subji

[NM]

:rotfl: :rotfl: :rotfl: i too want to do the same kugan nga.....intha kadaila kidaikara gum ellaam pathaathu :noteeth: :noteeth: :noteeth:
dev/nm ellaam sirikaraanga paarunga... :noteeth:I remember my dad made a 'homemade' glue when he was in the army, antha glue use panni ottunathu, innum appadiyE irukku after over 20 years! vEnumna sollunga, parcel paniduren :lol: :lol: :lol:

[rajraj]

neengaL ellorum 'glued' to the kugan thread-aa? :)

[suvai]

:rotfl: :rotfl: neenga anupara glue pottu utkaarnthenaaa....idathai vitu ezhunthuka mudiyathu pola nga nm... :mrgreen: ....sounds like "the glue" :noteeth: ...muthalaa fedex kaaran kaila ottika poguthu....

[ramachan devi]

Dear Kugan,

Sorry was away for two day thus the delay in reponding.

Will try the powdering method. BTW - I am a working mom with two daughters.

During week days i would be going for light menu while weekends is the heavier menu days.

Tomorrow I am on leave cos of varalakshmi nombu. If it is not too much do you have recipes for sweets/palagaram which i can use for tomorrow.

I understand you would be buzy too. Sorry for the later request.

Rdgs and thank you.
PS - below quote dedicated to you.


We make a living by what we get, we make a life by what we give.
Sir Winston Churchill - British politician (1874 - 1965)
[/quote]

[kugan98]

Devi, I thought I will answer you first.
Devi, normally I will do the kolukattai, ponggal, vadai and sundal.
I have to get everything ready today.
I have the Varalakshmi mugam, given by my in law.

I usually decorate the mugam in a kalasam.
Tomorrow morning, We will invite the ambal into the house with pooja. We recite Lakshmi Sahasranamam, Lalitha Sahasranamam.
Tie yellow saradu in our hands.

In the evening we will do villakku pooja.
We invite friends who are not celebrating the pooja for the villaku pooja. We distribute taamboolam to them
Devi, this is how I celebrate Varalakshmi nombu.


It will be nice, if friends can share how they celebrate different poojas.


Devi recipes for all the items mentioned above are in the index. Thanks, Kugan98


Thanks for the quote :notworthy: :notworthy:

[ramachan devi]

Actually this is my first year of doing it in my house. Usually I will participate in the temple thiruvilaku poojai.
Ellam ambal mel baram pottu seiyapogiran.

How does the lakshimi mugam looks like ? M curious to find out.

I have copied your vadai, ven ponggal, paal pongal and sundal recipes.

Infact tried your vadai recipe once. As i was using the normal blender the vadai mix was a bit watery. As such instead of making it into the round pattern with hole in the middle, I used a laddle to pour the vadai paste into the oil. Thus I had vadai balls. The taste was ok. M going to try it again tomorrow.

Thanks for the recipe.

May goddess Lekschumi bless your home and family with prosperity and good health.

Regards

[kugan98]

WISHING ALL MY FRIENDS A VERY HAPPY VARALAKSHMI NOMBU.
MAY THE GODDESS BLESS ALL YOUR HOMES.


Devi, I am posting the mugam which I decorated in 2008.
I did not celebrate last year as my F.in law passed away.



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[ramachan devi]

Thanks for the image. It is looks very "magalagaram".

Happy varalakshmi nombu to you too.

rdgs

[Suja Rajkumar]

Hi Kugan,
How are you. Have been busy these last few weeks. The kids school started this week, Amma is leaving next week, few trips in the middle. Hope all is well with family. Nice to see all these posts.

How many recipes. K you are really great. Don't know how you manage to do it all.

Suvainga welcome back. Have a great day friends.

Suja

[rajraj]

Houmous dip seiya theriyuma ungalaku? :roll:

Hummus is mediterranean dish like our paruppu thuvaiyal. They use chickpeas (garbanzo beans) instead of thuvaram paruppu. You can make it like thuvaiyal adding garlic, red pepper(?), black pepper, parsley or celantro! They add olive oil. You can use sesame oil instead ! :lol:

( I can prepare this for you if only aunty lifts the ban ! :lol:
kugan: I am not competing with you. I needed something to post! :) )

[kugan98]

Thanks Suja for your post.
I know you will be sad as mother has left.
Do not worry.
You will be busy with the kids now.
I thought school only starts on the first week of Sept.,
Take care Suja, Kugan98

[kugan98]

Ahemm, uncle :roll:

P.S Tamby, here is the recipe for you.

HUMMUS

Ingredients:

100 grms chickpeas soaked and boiled well
2 pips garlic crushed
2 tbs olive oil
2 tbs lemon juice
1 tsp toasted cumin seeds powder
1 tbs sesame seeds paste
Little chillie flakes
Salt to taste
100 ml of the water in which the peas was boiled

Method:

Boil the soaked chickpes till cooked.
Drain the chickpeas and reserve the liquid.

Place the drained chick peas in a blender.
Add in the garlic, olive oil, lemon juice, cumin powder.
Add in the 100 ml of the liquid.
Process to a puree until smooth.
Add salt and the chillie flakes.
Mix well, add more liquid if needed.
Transfer to a bowl and use as a dip,

NOTE: For a very good aroma, add roasted
Garlics, instead of crushed.


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[dev]

K, thanks a lot for the kothu idli n parotta recipe... Kothu parotaku veg kurma epdi seiyanum?... Recipe alreadu post panni irukeengala?...

[PARAMASHIVAN]

thank you very much Kugan akka will get mum to try this week end, sorry I am very busy at work, that is why i did not c it b4 :)

[PARAMASHIVAN]

Houmous dip seiya theriyuma ungalaku? :roll:

Hummus is mediterranean dish like our paruppu thuvaiyal. They use chickpeas (garbanzo beans) instead of thuvaram paruppu. You can make it like thuvaiyal adding garlic, red pepper(?), black pepper, parsley or celantro! They add olive oil. You can use sesame oil instead ! :lol:

( I can prepare this for you if only aunty lifts the ban ! :lol:
kugan: I am not competing with you. I needed something to post! :) )

Uncle :lol2:

If you can cook then, how come there is a curfew for you near the kitchen area :lol2: :lol2:

BTW unga Recipe ah podunga Kugan akka mind panna maatanga. :)

I am yet to recover from 'Chillie ssoniyum' effect :( so you better not put any chillies in your Recipe :x :lol:

:wave: all

[kugan98]

Uncle, you should ask aunty and post
some recipes for us.
I am sure aunty has nice yummy recipes.
Thanks, Kugan98

[NOV]

Garlic price has soared high!
Can we make RASAM without garlic?
:yes:


Andhra Pradesh Spicy Rasam

3 Cup water
1 small lemon size tamarind
1 medium size tomato
Sal to taste
Ghee for seasoning
1 tsp muster seeds
1 tsp fenugreek seeds
2 red chilis (halved)
a Pinch asofoetida
1 small bunch fresh coriander leaves.
Curry leaves
1 tsp turmeric powder

For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds
. 11/2 tsp Cumin seeds.
2 tsp Redgram dal
1 red chili.

Grind rasam powder with all the ingredients. Heat a little ghee and fry the mustard seeds, fenugreek seeds, asofoetida and red chilis until it splutters. Add water, tamarind and salt. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it. Allow it to boil thoroughly, for about 8 minutes. Remove from heat and offer hot.

[NOV]

Kalyana Rasam

Cooked Thoor Dhal - 1 cup
Tamarind - marble sized amount in water
Tomato - 2 or 3
Asofoetida - a pinch
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Coriander - to garnish

For the powder:
Channa Dhal - 1/2 cup
Dhaniya (Coriander)- 1 cup
Dry Red Chilly - 2 or 3
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafetida - a pinch

Fry the channa dhal, dhaniya and chilly without adding any oil and powder well. Fry the pepper and cumin in ghee and powder well. Boil 1-1/2 cups tamarind juice along with the chopped tomatoes and turmeric powder. Add asofoetida and 2 - 3 tsp of the prepared powder. After it boils well, add the cooked thoor dhal and dilute by adding up to 6 cups of water. Once it starts to foam, garnish with fried mustard. Remove from fire / heat and add 1/2 to 1 tsp pepper - cumin powder and mix well. Garnish with chopped coriander.

[NOV]

Kollu (Horse Gram) Rasam

Tamarind - marble sized amount, in water
Horse Gram - 1 cup
Cooked Thoor Dhal - 1 cup
Salt - 1 tsp
Asofoetida - a pinch
Rasam Powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Turmeric Powder - a pinch
Curry Leaves - some

Clean the horse gram and pressure cook it with adequate water. Bring 1 cup tamarind juice, with salt, turmeric powder, and asofoetida to a boil. Add cooked horse gram, mashed thoor dhal and rasam powder. Boil well and dilute with up to 4 or 5 cups of water. When it starts to foam, add curry leaves and garnish with spluttered mustard. Remove from the fire / heat.

[NOV]

Lemon Rasam

Thoor Dhal - 1/2 cup
Salt - 1 tsp
Rasam Powder - 1 tsp
Tomato - 1 medium
Lemon - 1
Mustard seeds - 1/4 tsp
Asofoetida - a pinch
Dhaniya (Coriander) - 1/4 tsp
Black Pepper - 1/4 tsp
Cumin seeds - 1/4 tsp

Cook the dhal in 1 cup water. Crush the tomato in 1 1/2 cups water and add the rasam powder, salt and asafetida to that. Let it boil for 5 minutes. Then, add the dhal and 2 cups water and bring to a boil. Add the juice from the lemon, chopped coriander and curry leaves and remove from the fire. If you continue to boil further, the rasam may become bitter. Fry the dhaniya and pepper without oil and dry grind it along with the jeeragam. Mix the powder with the rasam and garnish with mustard seeds.

[NOV]

Mysore Ramaiyer Rasam

Tomatoes
Coconut, shredded
Ginger
Cilantro
Mustard
Urad dal
Cumin
Trmeric
Rasam masala
Salt

Paruppu powder:
Toor dal
Channa dal
Asofoetida
Black pepper
Salt

Mix desired balance of ingredients for paruppu powder, then fry until golden, cool, and grind. Heat two spoons of oil and add mustard, urad dal and cumin and fry for a minute or two, then add tomatoes and shredded coconut till you get a paste. Add turmeric while frying. Add ground paruppu and appropriate amount of water. Add pieces of ginger, rasam masala (see recipe below), salt and let it boil. You should boil till you get foams on top. Finally add cilantro leaves.

[NOV]

Mysore Rasam

Thoor dhal - 3/4 cup
Tamarind juice - 1-1/2 cup
Dry Red Chilly - 3
Dhaniya (Coriander)- 1/2 tsp
Black Pepper - 1/4 tsp
Channa Dhal - 1/2 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - some

Cook the dhal well in 1 1/2 cups water. To the tamarind juice add the salt and asofoetida and boil. Fry the dhaniya, chillies and the dhals in some oil and make into a paste along with the cumin seeds. Add the paste to the boiling tamarind water and boil for a minute or 2. Add the cooked dhal and the curry leaves. Dilute by adding 2 cups of water and boil for 2 or 3 more minutes. Garnish with spluttered mustard seeds.

[NOV]

Pepper Rasam

Tamarind juice - 2 cups
Dhaniya (Coriander) - 1/2 tsp
Black Pepper - 1/4 tsp
Thoor Dhal - 1 tsp
Cumin seeds - 1/4 tsp
Dry Red Chilly - 2
Asofoetida - a pinch
Salt - 1 tsp
Mustard seeds - 1/4 tsp

Add salt and asafetida to the tamarind juice and boil for about 8 minutes. Make a paste of the remaining ingredients, except mustard seeds, and add to the boiling tamarind water and boil for 2 more minutes. Garnish with the spluttered mustard seeds. Variation: Instead of frying the ingredients before grinding into a paste, you can also grind them directly without frying. In that case, after adding the paste, the rasam has to boil for at least 5 - 6 more minutes. In any case you should not fry the cumin seeds before grinding.

[NOV]

Poritha Rasam

Thoor dhal - 1/2 cup
Urad Dhal - 1 tsp
Black Pepper - 1/2 tsp
Channa Dhal - 1/2 tsp
Dry Red Chilly - 1
Asofoetida - a pinch
Cumin seeds - 1/4 tsp
Tomato - 1

Cook the thoor dhal in 1 cup water. Fry the other dhals, pepper, chilly and asafetida in some oil and make into a fine paste along with the cumin seeds. Add the cut tomato to the cooked dhal. Dilute with one more cup of water and bring to a boil. After the tomato has been cooked a little, add the paste and salt and boil further. Garnish with mustard seeds spluttered in some ghee.

[NOV]

Rasam #1

4 Tomatoes
1/2 tsp of Tamarind paste
(or substitute above 2 items with 3 cups pure, unsweetened Tomato Juice)
3/4 tsp Salt
3/4 tst Black Pepper
2 tsp Cumin
3/4 tsp mustard
1 tsp of Tuvar Dhal
1 tsp Ghee
A sprig of Curry Leaves

In a large pot put quartered tomatoes with six cups water. Put on high head, adding tamarind. Stir thoroughly. (If using tomato juice, add only 3 cups water.) Add salt and pepper. Grind the Tuvar Dhal and Cumin and add to pot and boil for 10 minutes or till froth comes to surface. Stir occasionally, then remove from heat. In a pan heat the ghee and fry the mustard and curry leaves for a minute, until mustard splutters. Add to the pot, mix, and offer.

[NOV]

Rasam #2

2 Tomatoes
1/4 tsp. Turmeric
1 1/2 tsp. Tamarind paste
3/4 cup Toor Daal
Ghee
Mustard seeds 1 tsp.
Coriander leaves, bunch
Rasam masala to taste
1 tsp. asofoetida
Salt to taste

Boil Tamarind in water. Add toor daal and continue boiling, adding tomatoes, asofoetida and salt. Add mashed toor daal and rasam masala (see recipe below). Heat ghee and fry mustard seeds until they splutter. Add this along with fresh coriander leaves, and offer.

[NOV]

Rasam #3

Tuar dal - 1/4 cup
Masoor dal - 1/4 cup
Tomatoes - 1 16 oz.can or 4 large tomatoes
Tamarind paste - 1/2 teaspoon
Black pepper - 1/2 teaspoon
Saunf (fennel powder)- 1/2 teaspoon
Whole red chilli - 1
Chilli powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Asofoetida - 1 teaspoon
Methi seeds - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Coriander and curry leaves - a bunch
Salt to taste

Cook the dal well with sufficient water. Add the tomatoes, salt, chilli powder, turmeric powder and tamarind extract. Crush the cumin and to the rasam with the black pepper. Simmer for a few minutes and add the asofoetida powder. Heat a little ghee in a fry pan and pop the mustard seeds. Add the methi seeds, saunf and curry leaves after removing the heat source and add to the rasam. Garnish with coriander leaves.

[NOV]

Rasam Masala

Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asofoetida, 1 tsp.
Coconut (grated 3 tbsp.
Ghee 2 tbsp.

Roast black pepper, chana daal, coriander, and asofoetida in a dry pan, then add chillies when daal starts getting red. If using dry coconut, soak it in a little water. Blend the daal mixture and coconut until the paste is fine. Add to Rasam as recipes require.

[NOV]

Spicy Tomato Rasam

For the masala powder:
1 tsp. cumin seeds
1 1/2 tsp. coriander seeds
8 peppercorns

2 lbs. Tomatoes
3 tbsp. tamarind water
1 tsp. lemon juice
2 pinches turmeric powder
1/2 tsp. chili powder
1/4 tsp. Asofoetida
Salt to taste
1 tablespoon chopped coriander

Roast the cumin seeds, coriander seeds and peppercorns for 1 minute. Grind into a masala powder. Cut the tomatoes in half and boil in 8 glasses of water. Add the remaining ingredients including the masala powder and boil for a further 10 minutes. Break the tomatoes with a spoon. Boil again for 10 minutes. Garnish with chopped coriander and serve hot.

[NOV]

Tamil Nadu Spinach Rasam

3 cups of chopped fresh spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter
1 1/2 tsp Rasam powder
A pinch of Asofoetida
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp ghee

Heat the oil and add the mustard, green chillies, red chillies, asofoetida and curry leaves. When the mustard starts spluttering take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soupy) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves.

[NOV]

Tamil Paruppu Rasam

Thoor Dhal - 1/2 cup
Rasam Powder - 1 tsp
Tamarind Juice - 1 1/2 cups
Tomato - 1 small
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Chopped coriander, handful
Sprig of Curry leaves

Cook the dhal in 1 cup water. To the tamarind juice, add the salt, rasam powder, cut tomato, asofoetida and the curry leaves and over a medium heat, boiling the mixture. After it has boiled for about 8 minutes, add the cooked dhal to it and dilute with 2 to 2-1/2 cups of water. Boil further and garnish with the chopped coriander and mustard seeds and cumin seeds spluttered in ghee.

[NOV]

Tomato Rasam

Tomatoes - 3 small
Thoor dhal - 1/2 cup
Rasam Powder - 1 tsp
Salt - 1 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Asofoetida - a pinch
Curry leaves - some
Chopped coriander - some

Cook the dhal in 1 cup water. Put the tomatoes in a cup of hot water and cover. After 5 minutes, peel the skin and mash it well. Add 1/2 cup more water, rasam powder, salt, curry leaves and asofoetida and boil for 5 - 8 minutes. Add the cooked dhal and dilute with 2 to 2-1/2 cups of water. Boil for some more time. Garnish with the chopped coriander leaves and add spluttered mustard and cumin seeds.

By the time you have finished making all these different kind of rasams, the price of garlic would have come down. :lol:

[kugan98]

WOW! NOv anneh, fantastic rasam recipes.
Have to try them one by one.
I told my family, fridays are rasam days :lol:
So chencu asathida vendiyathu thaan.
Thanka anneh., Kugan98

[Mrs.Mano]

I think that NOV must be a great cook himself to post these kinds of different and tasty rasams!

[kugan98]

Thanks Mrs.Mano, nice to see you in Kugan's Thread.
Yes, our NOV anna is a fantastic cook.

Thanks, kugan98

[kugan98]

[tscii]Recently NOv anneh fell a big pisang emas (golden banana) tree in his backyard. He just gave me the banana stem.
Its o.k I have dished up few dishes , using the banana
stem :lol: Thanks, Kugan98



VALAITHANDU PAKODA

Ingredients:

1 cup of sliced and cubed banana stem
½ cup of chick peas flour
¼ cup of rice flour
¼ tsp asafoetida powder
1 tsp chillie powder
¼ tsp turmeric powder
2 tbs finely chopped coriander leaves
Oil for frying
Salt to taste:

Method:

Add all the ingredients, except the oil
in a bowl. Mix well, add water little by little,
and make it into a little stiff batter.

Heat the oil, drop in small, small lumps
of the mixed batter.
Fry till it turns golden brown.
Remove and serve with a sauce.
It can also served as a side dish for a meal.


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[kugan98]

[tscii]VALAITHANDU TUVAYAL

Ingredients:

1 cup finely chopped banana stem
1 tbs urad dal
4 dried red chillie cut into pieces
½ tsp tamarind paste
¼ tsp asafoetida powder
1 tsp oil
Salt to taste

Method:

Heat a wok with ½ tsp oil.
Add in the urad dal, dried chillies, asafoetida powder.
Roast the dal and chillie well, remove.
Now add in the other ½ tsp oil.
Add in the chopped banana stem.
Sauté well for a minute.

Now add in the roasted dal, chillie, banana stem,
tamarind paste and salt in a blender.
Blend well. You need not add water, as there will
be water in the banana stem.
If at all you need, you just sprinkle little water.
A tasty banana stem tuvayal.



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[kugan98]

[tscii]

VALAITHANDU PATCHADI

Ingredients:

1 cup chopped banana stem
2 green chillies
1 tsp grated coconut
1 cup fresh curds
¼ tsp mustard seeds
¼ tsp urad dal
¼ tsp asafoetida powder
1 tsp oil
Salt to taste

Method:

Grind the green chillie, grated coconut, salt and the
raw banana stems finely.
Remove in to a bowl, mix in the fresh curds.
Heat the oil and add in the urad dal, mustard seeds
and the asafoetida powder.
Let the mustard seeds splutter, and the da roasted a bit.
Pour it on the ground mixture.
Mix well and serve.
You have a healthy patchadi ready.


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[kugan98]

Athukkula bayanthaal eppadi?
Three more dishes coming tomorrow :shoot:
Thanks Kugan98

[dev]

Adengappa... vazhaithandila ivalo matter irukaa...:thumbsup:

[dev]

K, I made a new batch of siru nellikai pickle... konjam diffa try panninen... Instead of frying the nellikais in oil, I cut it into 2-3 pieces n mixed it with salt... left it to marinate for 3 days... It's the same uppu nellikai procedure... aprom usual pickle podi making(chilly pwd, perungayam and vendhayam pwd)... Aprom konjama(no need of lotsa oil) oil potu I thaalichufied kadungu...then add the perungayam pwd,then nellikai with all the water it has oozed out and other pwds...let cook for 2-3 mins until the water has evaporated a bit... aprom 1 day rest pannitu aduththanaal saapitaal...aahaa... super ponga...Next time nellika oorugai seivadhaanal indha method senju paarunga...edho ennala mudinja contribution indha KK-ku...;) :lol:

[rajraj]

kugan: Is that vaazhathaNdu thuvayal or vaazhathaNdu hummus? :)

[rajraj]

K, I made a new batch of siru nellikai pickle...

enakku konjam vacchu vainga! oorukku varumpodhu vaangikkiren! :lol:

[kugan98]

Syabas, Dev, very good infusion.
Ippadi thaan different, differenta try pannanum.
Tayir saathamum nellikkai urukkaiyum super poongga.
I will keep this in mind.
Thanks, take care, Kugan98

[kugan98]

" kugan: Is that vaazhathaNdu thuvayal or vaazhathaNdu hummus"


Uncle :roll: athu thaan aunty unggalai kitchenla irrunthu
ban pannitaangga :lol:


Tuvayal thaan uncle.
Thanks, Kugan98

[suvai]

ding dong.....whos there?? ohhh our kugan's gang.......sidela methu va pushing kugan/dev/selvi/sudha/aarthi/suja/madhu/nm ellaarum domino reaction pola....galla galla nu valaiyal kulungaraamaathri sirikira satham....athai ketka thaan antha push :mrgreen: :mrgreen: :mrgreen:

kugan ngo......super vaazhai thandu recipes....i have never heard of thogayal....yr pakoda picture paathitu apadiye eduthu saapidanum pola iruku......i only wish i could get vaazhai thandu here to make these specialities....

ahhaaaa......ongaluku nov ngov kodutha vaazhai thandaaa?....nothing like fresh garden vegetables......just the thought is making me hungry..
.
nov ngov.... :noteeth: neenga ipadi damaal damaal nu rasam recipes pottu thalliteenga.....i am so fond of rasam......ipadi enaku time kammiya irukara samayathiley ivolo recipes pottuteenga ....hmmm para vaailai ......epo time kidaikutho...apo try pannidaren....;-)

dev.....yr nellikai pickle seems simple & not much oil.....ingey enaku easya kidaikaatha vishayam ellaam panni.......naakai oora vaikareenga :noteeth: :noteeth: sari sari en peraiyum sollidunga when u eat it ;-)

suja....:-) i miss coming to the hub in general...& a few of my fav forums....especially our kugan's mrs mano food thread & pp.........:-(
But whenever i visit...i never fail to drop a line or two.. :mrgreen:

kugan nga....here is another recipe that might send u ruffling thru your pages ....have u ever heard of....kaya poori or vadai......not sure if this is sweet? poori sounds like it cld be sweet...but vadai sounds salty...sorry i am confused & confusing u too ... :mrgreen: :mrgreen: :mrgreen:
By the time i visit again...i am sure u wld have posted the recipe.....;-)

till then....continue to smile & present fabulous recipes.... :clap:

[kugan98]

Suvai, thanks for your long sweet post.

Konja neerathil enn thalai sutri vittathu.

Suvai here in our language kaya means, a jam made with coconut milk , eggs and sugar.

I know you will not ask for such recipes.
Odaney, one call to my aunt.
She was fast asleep in India, she woke up and said
kaya means valakkai, she is asking for valakkai vadai. :roll:
In Malayalam kaya means valakkai.


Suvai, ennai ippadi suttrala vittutinggale :lol:
I have posted the recipe for valakkai vadai.
I will post the link soon.

Thanks and take care, Kugan98


Here is the link:

http://forumhub.mayyam.com/hub/viewtopic.php?p=2044940#2044940

[suvai]

adaaa raamaa onga aunt ah ezhupi keteengala....saamiyo saaami......
ooops sorry aunty....!!!

kugan nga....thanks for letting me know what is kaya......but i dont think it is with vazhakai that it was made of.......i will also find out more about it & let u know sareengalaa...or maybe its known as kaaya not sure...
:mrgreen: marubadoyum thalaiya sutha vidarenaa????? :noteeth: :noteeth:

[kugan98]

Friends, can anyone tell me what is kaaya puri,
or kaaya vadai? NOV anneh?
Thanks, Kugan98

[suvai]

kugan nga....sorry.....i think i saw it on some recipe site......i shld have written it down....anyways..

namma dev...oru suthu suthiti vara poraanga with paarunga recipe yoda...:mrgreen:

..i am sure nov ngov will present it with a picture :mrgreen:

It is going to be like searching for a needle in a hay stack....but i will try to locate it again....sareeengala....so dont worry!!

[kugan98]

WISHING ALL MY MALAYALEE FRIENDS

A VERY HAPPY ONAM


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Special wishes to Sonu
Kugan98

[rajraj]

Friends, can anyone tell me what is kaaya puri,


Could it be Kaayaa puri, puri that never becomes dry? :lol:
May be, it is soaked in so much oil it never dries! :)

[PARAMASHIVAN]

Hi Kugan akka & co :)

[lakme]

Happy Onam to all! Kugan, your vazhaipoo recipes sound great!

Do you have a recipe for the super-crisp, restaurant-type dosai?

[kugan98]

Friends, have been very tired, lack of sleep.
Busy with the "kumbabishekam in our town.

Today cooked little Kerala food for Onam.
I will post all recipes and requests tomorrow.

Thanks, take care Kugan98

[kugan98]

Dear Friends, all Kugan's Kitchen's friends are invited to Kugan's house tomorrow for lunch.
The occasion is our dear moderator cum brother's birthday.


WISHING OUR DEAR ANNEH A VERY HAPPY BIRTHDAY

May the lord bless you with very good health,
wealth and lots and lots of happiness.


The Birthday Cake:


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The Lunch:


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[PARAMASHIVAN]

sema saapdu Kugan ka

enaku ippa molga paathelE konjum :shaking:

[kugan98]

[tscii]

WISHING MY DEAR BROTHERS NOV, P.S TAMBY, AND THIRU
AND ALL OTHER BROTHERS WHO VISIT THE THREAD
A VERY HAPPY RAKSH BANDHAN


THE AUSPICIOUS RAKHI THREAD


As Rakhi signifies the various phases of protection from evil forces, as a mark of this, the sister ties Rakhi string to her brother’s hand. The Raksha Bandhan thread is tied on the right wrist of brothers who in return take a pledge to protect their sisters from all evils. This Rakhi thread bindsbrothers and sisters into a bond of affection and care for each other.


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SWEETS FOR MY BROTHERS:


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[PARAMASHIVAN]

[tscii:47ea240309]

WISHING MY DEAR BROTHERS NOV, P.S TAMBY, AND THIRU
A VERY HAPPY RAKSH BANDHAN


THE AUSPICIOUS RAKHI THREAD


As Rakhi signifies the various phases of protection from evil forces, as a mark of this, the sister ties Rakhi string to her brother’s hand. The Raksha Bandhan thread is tied on the right wrist of brothers who in return take a pledge to protect their sisters from all evils. This Rakhi thread bindsbrothers and sisters into a bond of affection and care for each other.[/tscii:47ea240309]

:ty: kugan ka :ty:

[kugan98]

[tscii]P.S Tamby, here is the vindaloo recipe for you.


VEGETABLE VINDALOO

Ingredients:

To Grind to Paste:
1 big onion chopped
3 pips garlic sliced
1 tbs ginger chopped
1 tsp cumin seeds
1 tsp pepper corns
2 cardamom pods
1 small cinnamon stick
1 tsp mustard seeds
½ tsp fenugreek seeds
2 tbs vinegar
1 tsp brown sugar
10 dry red chillies, cut and soaked. ( more if you like hot)

To lightly steam:
1 cup cauliflower florets
½ cup carrots sliced
½ cup beans cut
½ cup button mushrooms quartered
1 small zucchini sliced
Little capsicum cut into squares


1 onion sliced thick
1 tomato chopped
3 tbs oil
Salt to taste

Method:
Heat a wok with the oil.
Add in the onions and sauté well.
Now add in the tomato and cook till mushy.
Add in the ground paste and sauté well,
till the masala is well cooked and oil seperates.

Add in the steamed vegetables, add enough salt.
Stir well and cook for a minute.
Remove and serve.
I made it a bit dry, because of the veges.


NOTE: You can cook the paste and keep.
Add in chicken pieces if you want chicken vindaloo
Add in water, after adding the chicken pieces.


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[kugan98]

[tscii]Dear Lakme, thank you very much for your post.
Here is the recipe that you wanted.
Kugan98



CRISPY DOSA HOTEL STYLE

Ingredients:

1 cup raw rice
1/3 cup whole urad dal
½ tsp fenugreek seeds
½ cup aval (poha)
Salt to taste

Method:

Wash and soak the rice, urad dal and funugreek in a bowl.
Soak them for about 6 hours.
Use the water in which the rice was soaked for grinding

Soak the aval for 15 minutes before grinding.
Now in a grinder add all the above ingredients.
Grind to a smooth paste for the dosai to come out thin and crispy.
The consistency should be like a dosai batter, pouring consistency.
Do not add water after the fermentation.
Add in the salt, beat well with your hand, and let it ferment,
for about 5 to 8 hours.

Heat a dosai kal on medium heat.
Apply little oil with a cloth or kitchen paper towel.
When the dosai kal gets hot, pour a ladle full of the
Dosai batter in the middle of the kal.
Spread it into a circle with the back of your ladle.
Cook covered for a minute if desired.

When the edges of the dosai start to turn light brown,
Carefully flip it over and cook on the other side for a minute.
Remove and serve with any chutney of your choice.


NOTE: My aunty says that if you add 1 tsp of sugar
while grinding, OR add 2 tsp of soaked toor dal,
while grinding the batter, you will get golden brown dosa.
The type of rice we use too plays an important part
in the dosai.

Note: I normally do not flip the thin dosai.


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[kugan98]

Kalyana Rasam

Cooked Thoor Dhal - 1 cup
Tamarind - marble sized amount in water
Tomato - 2 or 3
Asofoetida - a pinch
Salt - 1 tsp
Mustard Seeds - 1/2 tsp
Coriander - to garnish

For the powder:
Channa Dhal - 1/2 cup
Dhaniya (Coriander)- 1 cup
Dry Red Chilly - 2 or 3
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafetida - a pinch

Fry the channa dhal, dhaniya and chilly without adding any oil and powder well. Fry the pepper and cumin in ghee and powder well. Boil 1-1/2 cups tamarind juice along with the chopped tomatoes and turmeric powder. Add asofoetida and 2 - 3 tsp of the prepared powder. After it boils well, add the cooked thoor dhal and dilute by adding up to 6 cups of water. Once it starts to foam, garnish with fried mustard. Remove from fire / heat and add 1/2 to 1 tsp pepper - cumin powder and mix well. Garnish with chopped coriander.


This is Kalyana Rasam:

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[dev]

Super vindaloo... :)

For crispy dosa, we should NOT cook the dosa on both sides... It should be cooked on medium flame on ONE SIDE ONLY... appo thaan dosai will be crisp and it will stay crisp for long time... if we cook on both sides, it'll lose the crispiness soon... This I learnt from my experience making crisp dosai for my little one... she calls it appala dosai..:lol:

[NM]

dev - i have never cooked thosai both sides - mom had never done it too. I only got to know that you can cook it both sides when i got married :lol: :lol: my husband likes it cooked both sides with a bit of nallannai :D
enakku athe style thaan - cook it covered - thosai will be spongy and yummy :).

cook it longer, uncovered and add ghee and sugar plus thosai podi.. yummy appala thosai :lol: ... :D

[NOV]

:ty: Mrs Mano & K
Those recipes are NOT mine but was distributed in a yahoogroup that I belong. I have credited ISKCON for all the recipes.
unga rendu pEr alavukku illainaalum, konjam samayal theriyum. :devil:

:ty: very much K for your wishes. birthday annikku vegetarian spreadaa? :P

[dev]

dev - i have never cooked thosai both sides - mom had never done it too. I only got to know that you can cook it both sides when i got married :lol: :lol: my husband likes it cooked both sides with a bit of nallannai :D
enakku athe style thaan - cook it covered - thosai will be spongy and yummy :).

cook it longer, uncovered and add ghee and sugar plus thosai podi.. yummy appala thosai :lol: ... :D

we usuall cook it on both sides-uncovered.
For oothappam, we cook it on one side- Covered
Crisp dosai- Cook it on one side-uncovered on low-med flame.

Idhu thaan enga Ishtyle of cooking dosai...:lol:

[PARAMASHIVAN]

..

[NOV]

Here, veettu thosai is cooked both sides.
ooththappam too.

If you want soft fluffy thosais (my fav), then you cook one side only. not neccessary to cover these days of gas stoves.

Crispy thosais are called paper thosai - yes its cooked one side only, but after pouring and spreading, a layer is removed with the ladle, leaving behind a very crunchy thosai.

[dev]

K, kerala style potato stew(aka ishtu) recipe irundhaal post pannunga...

[lakme]

Kugan, dosai parrkave super-a irukku! I will try and let you know.Thanks a lot!

[kugan98]

Friends, thanks a lot on the tips of dosai making.

I usually flip the dosai, only for oothappams, ghee dosai and thick dosais.
You make the thick dosai, pour a kurma, (I will post the recipe)
let it soak a bit then you eat it. Rusio rusi.


As for paper dosai, I think its a waste of batter.
I only make it when friends request.


Dev, usually experts like you need not flip the dosai.
It is for beginners, when they spread the dosai batter,
at times it will not be even. At some places the batter
will be more. So when the dosai starts to brown, you
have no choice but to flip it over to cook the uncooked part.


Lakme, try the dosai and let me know.


Thanks friends, kugan98

[kugan98]

Dev, one trail panni paarunggo.
Spread the dosai very thinly on the dosai kal.
Pour little oil or ghee on the dosai.
When you see the circles in the dosai browning,
Flip it over and cook for another minute.
Remove, sprinkle little sugar, fold the dosai and serve.
The dosai will be soo crispy and crunchy.
Give it a try.

This is the famous ghee dosai in our house,
which our guests will request, after a dinner.


The Ghee Dosai Before Fliping:


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[kugan98]

[tscii]Dev, there are many ways to cook this potato ishtu.
What I have given is the authentic way.
I got this recipe from my friend, while in Kerala.

Dev, some other way is, they add tomatoes, carrots.
They also temper with all the spices, cardamoms, bay leaves, star anise, cinnamon sticks and cloves.

So choose which ever you like Dev.

KERALA POTATO ISHTU

Ingredients:

2 potatoes, boiled skinned and cubed
3 cubes of the boiled potato, mash it fine
1 big yellow sweet onion sliced
3 green chillies slit and cut across
½ inch ginger sliced fine
3 pips garlic sliced fine (optional)
2 cups of thin coconut milk
½ cup of thick coconut milk
1 sprig of curry leaves
1 tsp of oil
1 tsp of coconut oil
Salt to taste.

Method:
Pour the oil in a pot.
Add in the onions, green chillies, ginger and the garlic.
Sauté them, do not allow the onions to change colour.
Add in the potatoes, mashed potatoes and the
second coconut milk.
Let it come to a slow simmer.
Add in the salt, mix well.
Now add in the first milk, let it boil for a second.
Remove, add in the curry leaves and the spoon of coconut oil

The Things:


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The Potato Ishtu:

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[kugan98]

This is how a paper dosai looks:

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What I do with the scrapped batter is, I will pat it on the dosai kal, pour little oil around and cook it on both sides.
Then I will cut it into pieces and do dosai upma

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[kugan98]

Friends, I am having a stiff neck.
Very painful, also preparing for my niece,
who is going to US on the 28th.

Hope to drop in when time permits.
Thanks, Kugan98

[lakme]

Thank you all for the suggestions and photos. Kugan, I hope my dosais turn out like yours!
I will let you all know after making them over the weekend.

[Suja Rajkumar]

Dear K,
Take care of your health. Will be praying for you.


Suja

[lakme]

Kugan, do take care of yourself. Bon voyage to your niece.

[NM]

Take care Dear K.
Good health is the greatest wealth.

We have invited a large group of Malaysians tomorrow night for a vegetarian dinner........ :roll: :shaking:
Keeping my fingers crossed all will go well......

[Thirumaran]

Kugan ..
Take care of ur health.. :)

[dev]

K, take care... I'll try the sugar-ghee dosai soon...:)

[PARAMASHIVAN]

Kugan akka

Take care, nalla suduthani othanam pannununga unga kazhuthuku, ellam saritaiyudum.

Too much stress and too long infront of PC causes such issues, try and avoid these you would be fine
!

[gulabjamun]

Kugan, take care of your health.
Thanks for all the nice recipes.
I am sure you have made many homes a happy home with your recipes. Many young wives a better cook.
So take care and come back soon.

[kugan98]

Thanks for the concern, Nm, Dev, Suja, Lakme, Thiru Tamby, P.S Tamby and Gulabjamun.

I am following P.S Tamby's advice.
I simply hate the neck collar.

Thanks, and take care, Kugan98

[kugan98]

Thanks NOV anna, I know you have not told that the recipes belong to you. They are ISKCON'S. Thanks anna.


Andhra Pradesh Spicy Rasam

3 Cup water
1 small lemon size tamarind
1 medium size tomato
Sal to taste
Ghee for seasoning
1 tsp muster seeds
1 tsp fenugreek seeds
2 red chilis (halved)
a Pinch asofoetida
1 small bunch fresh coriander leaves.
Curry leaves
1 tsp turmeric powder

For Rasam Powder:
1 tsp Black peppar
2 tsp Dry coriander seeds
. 11/2 tsp Cumin seeds.
2 tsp Redgram dal
1 red chili.

Grind rasam powder with all the ingredients. Heat a little ghee and fry the mustard seeds, fenugreek seeds, asofoetida and red chilis until it splutters. Add water, tamarind and salt. Add chopped tomato, fresh coriander leaves, curry leaves, turmeric, and 2 tsp rasam powder to it. Allow it to boil thoroughly, for about 8 minutes. Remove from heat and offer hot.

This is how the rasam looks, very tasty.


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[kugan98]

[tscii]Dev, I promised to post this simple dosai kurma for you.
No spices to temper, and no kas kas or cashew nuts.
Pour it on a thick dosai, let it soak and then :2thumbsup:


SIMPLE DOSAI KURMA

Ingredients:
200 grms onion chopped
200 grms tomatoes chopped
2 tsp ginger garlic paste
2 sprigs curry leaves
1 tsp fennel seeds
4 green chillies slit and cut into 4
2 tbs curds (optional)
2 tbs ghee or oil
Salt to taste
Little coriander leaves cut

200 grms cauliflower florets
100 grms carrot cut into strips
150 grms potatoes cut into strips
100 grms beans cut into lengths

2 tsp chillie powder
3 tsp coriander powder
½ tsp turmeric powder

To Grind Fine:
4 tbs grated coconut
4 green chillies
1 tsp fennel seeds

Method:
Heat a pot with the ghee.
Add in the fennel seeds, curry leaves.
Let it splutter, add in the ginger garlic paste.
Sauté well, add in the chopped onions.
Let it brown a bit add in the chopped tomatoes.
Cook till the tomatoes turen mushy.

Add in the vegetables and the cut green chillies.
Sauté well for a minute, add in all the spice powders.
Stir well and cook for a minute.
Now add enough salt and 1 ½ cups of water.
Cook for about 5 to 7 minutes.

Add in the ground paste, with the curds, mix well and cook again.
The kurma should be semi thick.
Remove and garnish with cut coriander leaves.
Serve with dosai, idli or roti.


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The Thick Dosai:


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[dev]

K, Kurma recipe looks very easy... senju paarthiduren... :)

Hope you get better soon... oil/iodex potu massage pannunga... seekiram sari aagidum...:)

[kugan98]

Thanks Dev for your post and concern.
Will be leaving to the airport in the evening.

Will come back and post few recipes.
It looks like all our friends are on holiday.

Aarthii, is not feeling well.
Anyway thanks Dev for keeping me company.

Thanks and take care, Kugan98

[NOV]

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[suvai]

vanakammmmmmmm kugan ngaaaa...:-)

sorry to read about yr stiff neck.....sincerely hope that u will get better soon......an ayurvedic massage or an aromatherapy will do good for you.....or veetileye nallenannai pottu neevi vidunga....then u give a hot pack on it....hopefully u will get a good relief.....feel better soon.

saw yr rasams & simple kurma......i wld love to give the kurma a try....;-) & will give u a feed back on it.....intha weekend konjam breathing time...athaan paathirathai thatta vanthiten kugan kitchen ku.... :mrgreen: wish there was an icon....of one banging the plate or one with a spatula in the hand....:noteeth:


kugan/dev.....what is kongu.....payir kootu???? anything different?.....therinja ketu sollunga ;-)...

aarthi......my wishes for u to get better soon too!

kugan ngov.....carrot & raw mango pottu oru chutney kelvi patten....neenga saapitu irukeengala?? any recipe for it plz?......neenaichaaley sweet & sour combo varuthu...kaaram ellaam oru mixed sensation thaan naakila...:noteeth:

missing.... coming to the forum like before...:-(


hello to suja & the new comers....& also to all our paathiram uruttum friends....:noteeth:

[suvai]

kugan thread visit pannum gentlemen athanai peraiyum marakaamaaa oru periya vanakam to you all too :D

[lakme]

Kugan, I hope you're feeling better. I have soaked the rice for dosai--will give you feedback tomorrow.
Also, my idlis come out very soft, but they usually look dull-yellow in color. Any secrets for bright white idlis?

[suvai]

kugan nga.....sooji appam recipe neenga potta maathri enaku gnyabagam ilaa.....podalaina...antha recipeyum plzzz....or anyone if they could give me a link pretty plz plzz....thank u !!!

[suvai]

kugan nga....cdj has given a link to kaaya vadai in mrs mano's thread.....not sure if u call it different....recipe paarthu sollunga if u have a another name or recipe of the kind....thank u & sorry for making u go in circles with it...along with me... :mrgreen:

[kugan98]

NOV anneh, thanks for your wishes.
Take care, Kugan98

[kugan98]

Suvai, thanks for your nice long post.
It really cheered me up.

I have gone for traditional massage.
Feeling a bit better, thanks.

I have pmed you roughly how to make the chutney.
I will post the detailed recipe later.

I have posted the recipe for sooji appam.
It is in Kugan's 4 th thread, Page 15.

I will post the link for you.
Thanks and take care, Kugan98


http://forumhub.mayyam.com/hub/viewtopic.php?p=2078640#2078640

[dev]

Suvai, Kongu payir kootu is very simple:

Cook together pachai payar(green moong) + one veg(beans, brinjal,chow chow etc) with lil turmeric and asafoetida. remove the vegs n mash the dhal.

Grind- coconut,cumin n g.chillies.

heat ghee. Splutter mustard, jeera.
Add chpped onion n fry till transparent.
Add the paste and fry a bit.
Add the dhal and vegs, water,salt and cook for 5 mins.
Done.
Serve with rice n ghee.
Goes well with chapathi, dosai too...:)

Variation: u can add fresh motchai along with the g. gram.

[kugan98]

Lakme, thanksma for your concern.

Keeping my fingers crossed so that your dosai
comes out crisp.

As for white idli, funugreek seeds will give out the yellowish colour. See that your urad dal is new and not very old. Also, how much funugreek seeds do you soak?
Soak the funugreek seeds with the urad dal.
Then wash the soaked ingredients well.

My aunt will always tell that, wash all your ingredients well before soaking.
After soaking, use the liquid in which the ingredients are soaked for grinding.

Try and see Lakme, thanks, Kugan98


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[kugan98]

Dev, thank you very much for posting the recipe
for our Suvai. Hope she cooks and give us the feed back.

I too will cook and post the picture.
Thanks Dev, Kugan98

[kugan98]

[tscii]
VALAITHANDU SAMBAR

1 ½ cups of valaithandu cut into rounds
½ cup of toor dal soaked
¼ tsp turmeric powder
1 lime sized tamarind soaked in 2 cups of water

To Roast And Grind:
1 tsp oil
1 tsp grated coconut
2 tsp coriander seeds
1 tsp channa dal
1 tsp urad dal
¼ tsp fenugreek seeds
4 dry red chillies

To Temper:
2 tsp oil
1 sprig curry leaves
½ tsp mustard seeds
¼ tsp asafoetida powder

Method:
Boil the toor dal with the turmeric powder, keep aside.
Add the tamarind juice, salt and the valaithandu pieces,
in a pot and let it boil.
Once the valaithandu is cooked, add in the ground ingredients.
Let the mixture boil well for 5 minutes.

Now add in the boiled toor dal mixture into it.
Let it boil once again.
In a pan, heat the oil, add in the mustard seeds and curry leaves.
Pour it into the sambar mixture.
Stir and remove. Serve with rice.


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[suvai]

kugan nga.....vaazhai thandu sambar ah....try pannathilai...thandu kidaithaal try pannidaren......:-)
good to hear that u r feeling better.....

ur tip for white idly is also useful...thank u


dev.....naanum athey ingri pottu thaan seiven....for kootu....i thought it wld be different....in your part of the town. This was asked by a friend of mine ...I wrote to her to tell its coming from "kongu naatu expert in cooking" :mrgreen: i have copied & pasted...thanks dev ;-)

kugan...thank u nga for the sooji appam link..... :thumbsup: :thumbsup:

[Suja Rajkumar]

Hello K, Suvainga,
Konjam busy. Amma is leaving for India tomorrow. Romba soham. Will catch up with all of you later. K take care of your health.

Suja

[suvai]

vaanga suja.....:-)

Suja nga.....amma purapadaraangala....awww...

i am sure that you both made the most of being together. kavalai padaathenga...marubadiyum varavazhaichidunga ;-)
My regards & wishes to her for a safe trip suja.

Did u give kugans thread any of amma's special recipes? where there any vegetarian recipes??


kugan / dev...guess what i made the kootu as well as simple veg kurma that both of u have shared on here....rendumey super duper taste...i followed both recipes to the T & trust me. ...it came out...perfecto!!....:-) thank u ladies!

kootu with rice for lunch & dinner chapathi with kurma.. :mrgreen:

vaanga ellaarum ilai pottudaren :-).

[kugan98]

Suja, thanks for your nice post.
I know the pain when someone leaves for their home.
I was crying to the airport, my niece was hugging me all the time. Its not near to come often.

Do not worry Suja, pray for their good health.
Take care, Kugan98

[kugan98]

Thanks Suvai for the speed reply.
Glad that you enjoyed both the recipes.

I forgot to add this to Lakme

When I buy the funugreek seeds,
I will wash them and dry them before using.
In that way most of the yellow colour would be gone.

I advise you to soak the funugreek seeds seperately.
wash them well and add to the urad dal before grinding.
This way too, you can reduce the yellow colour.



Suvai , daily praying to God to give you extra time
to come to the forum. Thanks, Kugan98

[suvai]

Thanks Suvai for the speed reply.
Glad that you enjoyed both the recipes.

Daily praying to God to give you extra time
to come to the forum. Thanks, Kugan98


:rotfl: @ kugangov


kandipa time kidachuthuna vanthiduven kugan nga...;-)

[kugan98]

Tamil Nadu Spinach Rasam

3 cups of chopped fresh spinach leaves
1/2 cup toor dal, boiled with a pinch of turmeric and 1/2 tsp butter
1 1/2 tsp Rasam powder
A pinch of Asofoetida
Salt to taste
1 tsp mustard seeds
1 sprig curry leaves
3 dry red chillies, broken into small pieces
5 green chillies, slit
2 tsp chopped coriander leaves
2 tbsp ghee

Heat the oil and add the mustard, green chillies, red chillies, asofoetida and curry leaves. When the mustard starts spluttering take it off the heat and add the boiled dal and rasam powder. Add 2-3 cups of water to get rasam (soupy) consistency. Add salt to taste. Put it back on the stovetop and bring to a boil. Remove and garnish with the coriander leaves.




This is more like a soup than rasam.
Anyway the yummy taste is there.
Thanks, NOv anneh, Kugan


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[suvai]

vitha vithamaa rasam varuthu namma kugan kitchen la irunthu.....aaluku oru cup neetarom varusaiyaaaa paarunga :mrgreen: :mrgreen: :mrgreen:

[kugan98]

[tscii]
VALAITHANDU MOOR KOOTU

Ingredients:

1 cup chopped valai thandu pieces
Little salt

TO grind to a fine paste:
1 tsp channa dal soak
1 tsp urad dal fry in the ¼ tsp of oil
3 green chillies
½ tsp cumin seeds
1 tsp scrapped coconut

2 tsp coconut oil
¼ tsp mustard seeds
1 sprig curry leaves
1 cup fresh curds
Salt to taste

Method:
Add the little salt and boil the valaithandu pieces.
Add in the ground paste, mix well and let it boil once.
Remove.
Heat a pan with the oil, add in the mustard seeds and curry leaves.
When they splutter, pour it into the valaithandu mixture.
Lastly add in the curds and mix well.
Serve it with rice.

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[kugan98]

Suvai, these rasam recipes are from NOV anneh.
Nov anneh said they belong to ISKCON.

I thought if I cooked and posted the pictures,
at least we know how the dish looks like.

NOV anneh, you have to tell me if I can continue,
or it will be boring to see my pictures :lol:

My children daily enjoy a tumbler of different type
of rasam.

Thanks, Kugan98

[suvai]

continue pannunga kugan.....bore ellaam adikaathu...rasam seems simple....but to get the right taste & consistency is difficult...asathunga ellaa recipes um pottu...;-)


athaan varusaiya neetaromey cups

[suvai]

aduthu onga more kootu for sure ;-) try pannidaren

[NOV]

NOV anneh, you have to tell me if I can continue, or it will be boring to see my pictures your recipes are NEVER boring K. please continue
my only wish is that I was your next door neighbour. :cry2:

btw, I have about 6 banana trees behind my house waiting to fruit. In a couple of weeks, there will be plenty of vaazhathandus. veettukku auto anappunga :lol2:

[kugan98]

NOV anneh, thanks for your support.
Auto vaangga India poganum.
Engga "Super Sparks" company lori
anupi vaikeeren :lol:

Thanks anneh, take care, Kugan98

[kugan98]

[tscii]When unexpected visitors drop in, and it is still very early for lunch, what would you do? Give them a drink and some snack.
Quickly prepare this simple biryani.
I will post a nice side dish for this tomorrow.
Thanks, Kugan.

I made simple basic vege biryani.



SIMPLE BASIC BIRYANI RICE

Ingredients:

3 cups basmati rice soaked for 30 minutes and drained
250 grms onions chopped
250 grms tomatoes chopped
2 tsp ginger paste
2 tsp garlic paste
2 green chillies, slit and cut across
1 hand full coriander leaves chopped
1 hand full mint leaves
2 tsp chillie powder
3 tsp coriander powder
½ tsp turmeric powder
3 tbs curds
Salt to taste
Little yellow colouring (optional)
2 tbs ghee
2 one inch pattai
2 star anise
2 bay leaves
3 cardamoms



Method:
Heat a pressure cooker with the ghee.
Add in the seasonings.
Add in the chopped onions and sauté well
Now add in the ginger garlic paste, and green chillies.
Stir nicely, add in the chillie, coriander, tumeric powders.
Mix nicely, add in the tomatoes and cook till they turn mushy.
Add in the curds, mint leaves and salt.

(AT THESE STAGE, ADD WHAT EVER YOU LIKE AND CALL IT THAT BIRYANI)

Mix well, add in the drained rice,
Give a stir slowly, pour about 3 ½ cups of water.
Put the weight on, cook on medium heat for 3 minutes,
And 3 whistles. Release the steam, sprinkle little yellow colour.
Garnish with the coriander leaves.


For mushroom biryani:
add in about 300 grms of mushroom,
after the tomatoes turn mushy.

For potato biryani:
Add in about 400 grms of semi fried potatoes
After the tomatoes turn mushy

For mixed vege biryani:
Add in about 400 grms of mixed veges
After the tomatoes turn mushy.

For egg biryani:
Add in about 6 full boiled eggs,
After the tomatoes turn mushy.


Let your imagination run wild and call it that biryani.



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[NOV]

[tscii:97683957c1]Pineapple Kesari


Ingredients:

1/2 cup Rawa (Semolina)
1/2 cup Pineapple puree
¾ cup Water
1/2 cup Milk
¼ cup Cream
5 Tblsp Sugar
several strands Saffron (Kesar)
2 little Ghee
1/4 tsp Cardamom (Elaichi) powder

In a little ghee, toast the rawa until the grains have darkened a shade or two. Steep the saffron in a few teaspoons of milk while you're cooking the grains. In a bowl, mix together the pineapple and sugar, then add the saffron milk, the remaining milk, cream and water. Add this to the rawa and bring to a quick boil, stirring constantly. Continue boiling for a minute or two, then turn the heat down to low, add the cardamom, and remove from heat. Offer warm or at room temperature, drizzled with a little cream, and garnish with nuts if you like. [/tscii:97683957c1]

[NOV]

Makhaniya Lassi is a popular drink in Rajasthan, and it's served at Lord Brahma's temple in Pushkar. If you'd like to double the saffron pleasure, serve a nice chilled Makhaniya Lassi along with some hot buttered popcorn, with saffron in the melted butter.


Makhaniya Lassi


Ingredients:

2 cups Curd (Yoghurt)
1 cup Water
3 Tblsp Heavy Cream
4 Tblsp Sugar
1 tsp fresh Butter
a pinch of Saffron
a dash of Cardamom extract
a dash of Rosewater
Nuts for garnish
a little Crushed Ice

Soak the saffron in a little warm milk for several minutes before preparing the drink. Simply mix all the ingredients (except nuts) together, and whip into a smooth, frothy blend. You can garnish the drink with cashews, pistachios, pine nuts, pomegranate seeds or coconut for a nice finish.

To enhance the saffron flavor, you can leave out either the cardamom or rosewater, or both, and have a delightful saffrony beverage. If using the cardamom, it's best to use a liquid extract instead of powder, so there's no graininess in the drink.

[suvai]

ahaaaa enaku saffron is one of my favourites ;-)

a sweet with saffron is heavenly :noteeth:

kugan ngov.....simple biriyani looks very simple too thank u for the lovely post.....iniki more kootu thaan namma veetila....angey ennavo??

ring.....ringggg.......ringgggggggg.....
helloooo.....

hellooooo....dev irukaangalaaa???

dev thaan pesaren.....

devvvvvvvv...suvai here.....nalamaa??

summa koopidanum nu thonichi koopiten ngo!!!
:noteeth:
****

adutha phone call yaarai koopidalaam...namma sudha va koopidalaama??.
:noteeth:

..ila nm kitchen la entha paathirathai urutaraanganu ketpomaa??:noteeth:

namma sp/madhu/ss/shanthi/ ellaam parthu kooda romba naal aaguthu......

hope all are well ladies......;-) & gentlemen ofcourse...:-)


:noteeth: :noteeth: :noteeth:

[dev]

Suvai, glad u enjoyed the kootu... this is how amma makes... I'll check with neighbours to c if they have a diff version of kootu...:)

Suja, all in the game... cheer up...:D

[dev]

:lol:@ suvai...:)

[suvai]

dev....varavazhaichitenaa nijama koopidaama :rotfl2: :rotfl2:
kandipa neigbours ah kettu sollunga dev re:kongu kootu...:-)


namma selvi.......oorila vithavitha saapaadu saapitukitu irukaanga pola....enjoy pannunga selvi...saapidumbothu engalaiyum neenaichikonga;-)

[kugan98]

Thanks NOV anneh for the two recipes.
I do make pineapple kesari.
I add small chunks of pineapple into the kesari.
Never thought of pureeing the pineapple.
Good idea anna. Let me try.

The second recipe is very new to me.
Let me try that also.
Thanks anna, Kugan98

[kugan98]

Suvai, my Malay friend makes the similar kaaya vadai.
But you know, she adds rice flour , coconut, salt, red chillie flakes, and pounded shrimps.
She fries in the same way.
I think we could drop the shrimps, add little cumin
and make the vadai the same way.
Thanks, Kugan98

[kugan98]

Rajraj uncle, aunty kita kettu, konjam recipe post pannunggo.
I am sure she has yummy recipes.
Thanks uncle, Kugan98

[suvai]

kugan nga....superdelicious idea to try it like yr friends method too.....without the shrimp :thumbsup:


even i have not tried the lassi nov ngov has mentioned.....

[NM]

Hmmm.. oru naal 15 pErukku samaichatukkE 2 naal iduppu nagurthu, kaal vali vanthuduchcu, eppadi namma Mrs K frequent-a samaikkuraangalo :roll: :roll: :lol:

suvai - neenga 'ring' pannathum ungala vara sonnene, yEn varala :?: :P vanthu irunthaal paarthuraththa namma sernthE urutti irukkelaam :lol: :lol:

well friends - i didn't cook much, just white basmati, paasipayir sambar with carrots, thakkali, kaththirikkaay and kilangu plus side dishes like snake beans, okra, tofu sambal, potatoes varuval, vege fish kulambu and tomatoe chutney plus mixed fruits and ice -cream for dessert :D

...ellorum epapdi irukkeenga?

[kugan98]

Nm, super menu cook panni irukkeerengga.
I am sure your friends would have enjoyed
their meals.
You are a super cook, intha leg valliyilum
neenga cook pannanathu great.

Naanna suriti paduthu irrupen.
Thanks Nm, nice to see your post.

Take care and do please look into your
leg pain. Kugan98

[NM]

Mrs K : :D :D
Thank you for the moral support :)

[suvai]

vaanga nm....ipadi jamaichi thalli irukeenga......with aches & pain....i tell u when the guests enjoy the food.....it is worth all the pain one goes thru ileengala ;-)

sincerely hope that u will feel better soon nga nm...

neenga en number ah pottu iruntheenganaa karandiyum kaiyumaa vanthu irupeney.....kitchenai oru kallaku kallaki iruka maatomaa naama... :rotfl: :rotfl:

yr menu looks

karandiyum kayumaavey ennai pick up pa :thumbsup: athennaanga thakali nu pottu irukeenga...athai kathirikaayoda senjeengala?
what is snake beans ngov? (pudalangaya?)

Kugan nga...neenga ellaam surundu padukara aal maathri enaku therila.... :noteeth:

wish we were all living close by so that we can get together in one persons house once a month....how awesome it wld be eh????

[dev]

NM, super menu... :slurp: Take care of ur leg...:)

Suvai, snake beans is long beans...http://kochconnect.com/wp-content/uploads/images/snakebean.jpg

[dev]

K, amma always make biriyani this way...but she adds vvery lil of biriyani masala pwd insted of cori pwd...

[NM]

dear dev, K and suvai-nga - thanks a lot for your concerns. You concerns must have reverberated through the universe !

Today, out of the blue, my colleague, a medical doctor and well known in his own field, enquired me about it and asked me to let him know if i need his help in getting a referral to a better specialist :).
Thanks Friends :)...

[NM]

oru joke kElungga -
NM veettu tomatoe rice = K's simple briyani recipe without vegetables, curd, chillies & chillie powder;
NM veettu ney soru = K's simple briyani recipe with just 1 tomatoe, without vege, curd, chillies & chillie powder :rotfl2:

[dev]

:lol: @ NM

K, Roti Gambang recipe therinja post pannunga...:)

[kugan98]

Suvai, I too wished, it would be nice if we all lived close by :sigh2: Thanks Suvai, Kugan98

[kugan98]

Nm, pray God unggalukku eppadiyaavathu
oru nalla vazhi kidaikanum.
Kugan98

[kugan98]

Dev, I remember that it is an Indonesian recipe.
My former maid used to do that.
Let me check my file and post the recipe.
Thanks, Kugan98

[NM]

K - Happy Independence Day!

[dev]

Yes K... its an indonesian recipe...:)

[kugan98]

WISHING ALL MY FRIENDS
A VERY HAPPY KRISHNA JAYANTHI



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[kugan98]

[tscii]Friends, I made, murukkus, tattai, vella seedai, uppu seedi, for the prayers. We also have aval and fruits for the prayers.

The pooja is performed in the late evening as Krishna was born at midnight. Generally most of the sweets and savouries are prepared on that day only. The front yard is decorated by drawing a kolam .

This is done using soaked rice ground to a fine paste and mixed with lot of water. Krishna’s feet is drawn from the front porch to the pooja room, indicating that the lord is entering our home. We do the Srikrishna Ashtothra Naamavali (chanting of 108 names of Lord Krishna) for the Pooja.


Thanks friends, take care,
Kugan98

[kugan98]

[tscii]

BRINJAL TAMARIND MIX

Ingredients:

250 grms brinjals cut into small chunks
150 grms onion chopped
150 grms tomatoes chopped
3 green chillies slit and cut across
1 tsp ginger paste
1 tsp garlic paste
Lime sized tamarind soaked in 2 cups of water

3 tsp coriander powder
2 tsp red chillie powder
½ tsp turmeric powder

1 tbs oil
2 dried red chillies cut into pieces
1 tsp mustard seeds
2 sprigs curry leaves
Little coriander leaves chopped
Salt to taste
Little jiggery

Method:

Heat a pot with the oil.
Add in the mustard seeds, cut red chillies and curry leaves.
Let the mustard seeds splutter.
Add in the onions and sauté well, till it browns a bit.
Add in the ginger garlic paste, sauté well.
Add in the tomatoes and sauté well

Now add in the brinjals and stir nicely.
Let it cook for a minute. Add in the green chillies.
Now add in the chillie , coriander and turmeric powders.
Mix nicely till the spices coat the brinjals well.
The brinjals should cook till a bit mushy.

Now pour in the tamarind juice, add salt.
Mix nicely and cook on medium flame till the gravy thickens.
Add in the jiggery. Boil once and remove.
Goes well with simple basic biriyani.


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[kugan98]

[tscii]Suvai, here is your carrot mango chutney.
Enjoy. Kugan98



MANGO CARROT CHUTNEY

Ingredients:

200 grms carrot grated
½ tsp oil
200 grms sour mango grated
1 tsp ginger finely grated

To roast and grind to powder:
1 tsp urad dal
½ tsp cumin seeds
¼ tsp fenugreek seeds
5 dried red chillies cut into pieces (more if you like)

To Temper:
1 tsp mustard seeds
1 sprig curry leaves
A pinch of asafoetida powder
1 tsp oil
Salt to taste

Method:
Heat the ½ tsp of oil, sauté the grated carrots.
Sauté well till the raw smell goes.

Roast and grind all the ingredients to powder.
Now add the sautéed carrots, grated mango, ginger,
the roasted powder with salt and grind to a paste.
Sprinkle little water and grind to make to chutney consistency.

Heat a pan with the oil, temper all the ingredients.
Pour it on the chutney, and serve.

NOTE: See that your mango is sour.
Not over sour. The sweetness of the carrots
and the sourness of the mango and the
heat from the chillie should blend.



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[PARAMASHIVAN]

engE RajRajacholan uncle ah kaanOm :lol2: :yessir:

[bkarthika]

Hi to all,
How r u all? I am a silent reader of this thread.Once or twice I have posted messages in this thread. :o

Kugan madam can u pls post poriyal recipe that can be done with chow-chow.I am bored of doing Kootu and sambar with it.And also Vinayakar chathurthi is coming.Can u tell me apart from kolukattai and modhagam what else we can offer (simple and easy dish)to Lord Ganesh!!!

Really everyday our menu contains one dish from this hub.Today I made Vendaikka kulambu given by Aarthi
:swinghead: It came out well.Thanks Aarthi!! :ty:

[gulabjamun]

Thank you Kugan for all your mouth watering recipes.
I think you still owe me fried onion ring recipe.
Also please post few non-vege recipes.

[kugan98]

Dear bkarthika, welcome to the thread.
Its nice to see, silent readers posting.
Glad that the forum is of help to you.

As for your request, I have pmed two types of poriyal to you.
I will cook and post with pictures in the forum.

You can even make moor kulambu, patchadi, and raitha

Karthika, normally, I will do the kolukattais, modagam, sundal and puli saatham.

I do not do lot of sweets for the prayer.
Different famalies, have different type of preparations.

Thanks and take care, Kugan98

[kugan98]

Sorry Gulabjamun, I will soon post the recipe for you.
As a bonus, I will post some non-vege recipes for you.
Thanks, Kugan98.

[kugan98]

Rajraj uncle :confused2:
Kugan98

[PARAMASHIVAN]

Rajraj uncle :confused2:
Kugan98

He is under house arrest by Aunty ji :lol2: :yessir:

[dev]

K, oru doubt... everytime I make boiled peanuts(raw peanuts with shell), it doesn't absorb enough salt no matter how much salt I add n however long I cook(I cook it for somethng between 8-10 whitles in a pressure cooker)... any tips?

[PARAMASHIVAN]

K, oru doubt... everytime I make boiled peanuts(raw peanuts with shell), it doesn't absorb enough salt no matter how much salt I add n however long I cook(I cook it for somethng between 8-10 whitles in a pressure cooker)... any tips?

SIMBLY dont boil it :yessir:

[kugan98]

Dev, oh I love boiled peanuts.
Here is how I do it.


BOILED PEANUTS

Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.

Place 1 kg of peanuts still in the shell in a large heavy pot.
place soaked peanuts and cover completely with water.
The water should cover about 3 inches above the nuts.
Add 1 cup of salt for about 4 litres of water.
Boil the peanuts for approximately 1 to 2 hours, stirring occasionally.

After 1 hour , reduce the heat to maintain a rolling simmer.
Taste in 1 hour for , both for salt and texture.
Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).
Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
Serve peanuts warm.

NOTE: Do not add any additional salt until near the end of the cooking process, the peanuts apparently don't really start to absorb the salt until near the end.
Newly harvested nuts cook faster than the old ones.

I have not tried in pressure cooker.
Some people add little tumeric powder while
boiling the nuts.


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[kugan98]

[tscii]VALAKKAI PODI TUVAL

Ingredients.

2 fully matured valakkai
¼ tsp turmeric powder
1 tsp tamarind paste
Salt to taste

To Roast In Oil And Grind Into Coarse Powder:
2 tsp coriander seeds
1 tsp channa dal
1 tsp urad dal
4 dried red chillies
Little asafoetida powder
Little oil

¼ tsp mustard seeds
1 sprig curry leaves
½ tsp oil


Method:
Skin the valakkai, slit it into two length wise.
Then cut it into ½ inch pieces.
Add 1 ½ cups of water to the tamarind paste,
Add in enough salt and the turmeric powder.
Add in the cut valakkai pieces.
Boil till ¾ cooked, drain and keep aside.

Prepare the podi with the ingredients.

Heat a wok with the oil.
Add in the mustard seeds and curry leaves.
Let it splutter, add in the boiled valakkai.
Saute nicely in the oil.
Now add in the ground coarse powder.
Stir and mix nicely. Roast well in the wok and remove.


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[kugan98]

[tscii]

VALAITHANDU PORIYAL

1 cup chopped banana stems in thin moru.
1 tbs moong dal soaked and boiled
1 tbs grated coconut

1 tsp oil
½ tsp mustard seeds
½ tsp channa dal
½ tsp urad dal
¼ tsp asafoetida powder
2 dry red chillie cut into pieces
1 sprig curry leaves
little tumeric powder
salt to taste

Method;
Heat a wok with the oil,
Add in the mustard seeds, channa dal, urad dal.
Sauté for a minute, add in the curry leaves and red chillies.
Sauté them well.

Now squeeze out the thin moru from the stem.
Add in the cut banana stems to the wok.
Stir fry nicely, sprinkle little thin moru if needed.
Add salt, tumeric powder and stir fry till cooked.
Add in the boiled moong dal
Stir, fry again, lastly add in the grated coconut.
Stir, fry well and remove.
Serve with rice.


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[kugan98]

Friends, our buddy Aarthii is suffering from very
bad sinus. She says she cannot even lift her head.

To make things worse, her husband is away in Ireland.
She finds it so difficult to converse in Hindi.

Pity her, pray that she gets better soon.
Take care Aarthii, Kugan98

[lakme]

Kugan, the vazhakai recipe sounds so good-I'll try it next time I get it. Good wishes to Aarthii.

[dev]

K, homeopathy is very effective for sinus... If possible, ask her to c a homeopath... I hope she gets better soon... My prayers for her quick recovery...:bow:

[dev]

K, I'll try boiling the peanuts as per ur method next time...Hope amma doesn't kick me out of the house for finishing off a quarter cylinder to boil peanuts...;) :lol: you know, LPG cyliners are not freely available in our place... there is always a long waiting time to get it delivered...:sigh:

[suvai]

hello nga kugannnnnn :-)

thank u for the mango & carrot chutney...neenga enaku sonna measurement vachey try panninen...romba tastya irunthichi.....thank u nga.

ahaaa...boiled peanuts ah......enakum romba pidikum dev & kugan......i dont put it for 8 to 10 whistles dev......romba kuzhainchi poidum.
(remember the peanuts we get here are different from the ones we get in india) that is why probably that needs more whistles.....apo thaan thirumbi paarkum pola... :mrgreen:
ingeytha peanuts ku oru whistle adicha pothum....(thirumbidum) vendhudum.:mrgreen:

vendha verkadalai thaalichi kottina superrrrr o superrrrrr....verumna saapitaalum arumaiyo arumai....entha vagaiyila saapitaalum vegu jore...;-)

kugan nga...thank u for the vazhaikai podi potta poriyal & vaazhai thandu poriyal....rendumey amarkalamaai iruku....panitu solaren...(kaai kidaikumbothu) maybe i can try urulai kizhangu or cheppangkizhangu the same style ;-)

aarthi......hope u recover soon. keeping u in my prayers.

dev if cyclinders are not freely available.....how r ppl managing??? :-(

[kugan98]

Dev, maybe Suvai is right.
India groundnuts konjam tough pola :lol:

Soak it first for 30 minutes.
Then boil for about 1/2 an hour and check Dev.
Maybe it will cook by an hour or 45 minutes.

Cylinder no problem, naan anupi vaikkeren.
Take care, Kugan98

[kugan98]

Suvai, glad that can see your post every week.
Thanks for the feed back.

I will make groundnut sundal at times.
Boil the raw groundnuts, than talichify it.
Tastes great. Thanks, Kugan98

[kugan98]

[tscii]I made this subji for simple ghee rice.
The combination was great.


MUSHROOM SUBJI

400 grms fresh button or oyster mushrooms
¼ tsp turmeric powder
2 tsp coriander powder
1 tsp chillie powder

½ cup grated coconuts roasted until golden colour
5 cashew nuts

1 big onion chopped
1 big tomato chopped
1 tsp ginger paste
1 tsp garlic paste
2 green chillies slit and cut across

1 tbs ghee or oil
½ tsp mustard seeds
1 sprig curry leaves
1 tsp garam masala powder
Salt to taste
Little coriander leaves chopped

Method:
Grind the roasted coconut and cashew nuts
to a fine paste and keep aside.
Clean and cut the mushrooms and keep.

Heat a wok with the ghee or oil.
Add in the mustard seeds, let it splutter.
Add in the chopped onions and sauté till lightly brown.
Add in the chopped tomatoes and cook till mushy.

Add in the turmeric, chillie , salt and coriander powder.
Sauté and cook till the raw smell goes.
Add in the mushrooms, mix well and cook for a minute.
Add in the curry leaves, green chillies and the ground paste.
Add little water for the gravy, mix well and boil once.

Add in the garam masala powder, and the coriander leaves.
Mix well and remove.
Goes well with simple biryani


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[kugan98]

Dear Lakme, thanks for your post.
Try and post us the feed back.
Thanks and take care, Kugan98

[kugan98]

[tscii]This recipe is for non-vegetarians.


LEBANESE GRILLED CHICKEN

Ingredients:

1 piece of chicken breast or thigh meat with the skin.
Mash up the meat a little

To Grind To A Fine Paste:
4 shallots
5 garlic pips
1 green chillie finely chopped
¼ tsp cumin powder
¼ tsp pepper powder
¼ tsp turmeric powder
1 tsp lime juice
4 tsp oil
Salt to taste

Method:
Grind all the ingredients to a fine paste, using oil only.

Clean the chicken breast or boneless thigh meat.
Flatten the meat a little.
Now apply the ground paste all over the meat.
Marinate the chicken piece in the fridge for 30 minutes.

Heat a non-stick tawa, add little oil.
Now put the marinated chicken, with the skin down.
Cook on slow fire for about 10 minutes.
Now flip it over and cook the other side.
Both the sides should be light brown in colour.

Remove and garnish with coriander leaves.
Serve with a dipping sauce, made with mayonise,
minced fine garlic, pepper powder, salt and coriander leaves.



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[kugan98]

[tscii]This recipe was given by my good friend Zahara.
Thanks friend. Kugan98


SPICY VINEGAR CHICKEN

Ingredients:

1.2 kg chicken, cut into 15 pieces
2 big red onions slice into rings
1 tbs aniseeds
1 tbs vinegar
400 ml coconut milk
200 ml water

To Grind To A Paste:
15 dry red chillies soaked
7 shallots
3 pips garlic
1 inch ginger

Sugar to taste
Salt to taste

Method:

Cut and clean the chicken pieces.
Squeeze out the water.
Now in a bowl, add in the chicken pieces.
The ground paste, aniseeds, coconut milk and the water.
Mix nicely and marinate in the fridge for ½ an hour.

Now add the chicken pieces with the gravy in a pot.
Cook on slow fire, till the gravy becomes thick.
It will take about ½ an hour.

Now add in the onion rounds, vinegar, salt and sugar.
Stir well, taste for salt and remove.
Good as a side dish for rice .


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[kugan98]

Spicy Tomato Rasam

For the masala powder:
1 tsp. cumin seeds
1 1/2 tsp. coriander seeds
8 peppercorns

2 lbs. Tomatoes
3 tbsp. tamarind water
1 tsp. lemon juice
2 pinches turmeric powder
1/2 tsp. chili powder
1/4 tsp. Asofoetida
Salt to taste
1 tablespoon chopped coriander

Roast the cumin seeds, coriander seeds and peppercorns for 1 minute. Grind into a masala powder. Cut the tomatoes in half and boil in 8 glasses of water. Add the remaining ingredients including the masala powder and boil for a further 10 minutes. Break the tomatoes with a spoon. Boil again for 10 minutes. Garnish with chopped coriander and serve hot.



Imm spicy tomato rasam suvaio suvai.



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[Aarthii]

Dear friends

h r u all?

Sorry for not logging in for such along time.

was highly packed .Both my health as well as household stuffs makes me quite busy.

Bit relieved frm my health pblm.

Kuganka,u have posted so many recipes.Thanks for all the recipes.

[Aarthii]

Dev,thanks for the information .Frm u only i came to know that for sinus ,we have hemopathy medicines.will try to find it out here.

I had very long back in my college days.it got cured thru allopathy medicines.But now,after so many years, it came again.

how is ur daughter?

[Aarthii]

suvaika,h r u?

Thanks for ur wishes.

Am bit ok now .

[Aarthii]

Really everyday our menu contains one dish from this hub.Today I made Vendaikka kulambu given by Aarthi
:swinghead: It came out well.Thanks Aarthi!! :ty:

Thanks karthika for ur comments.Happy that u liked the vendaikka kulambu.

[kugan98]

Thanks, aarthii for your post.
Its nice to see you again.
Take complete rest, seek treatment as Dev suggested.
Pray God that you get better soon.
Take care, Kugan98

[dev]

Dev,thanks for the information .Frm u only i came to know that for sinus ,we have hemopathy medicines.will try to find it out here.

I had very long back in my college days.it got cured thru allopathy medicines.But now,after so many years, it came again.

how is ur daughter?

Aarthii, very nice to c u back...:)

Yes, homeopathy is very effective for sinus... I used to have sinus trouble when I was a 12 yrs old... I got cured thru homeopathy medi and it has not repeated todate... Hubby also got cured of it some 2 yrs back after a month course of homeopathy... Try panni paarunga... hope it works for you too...:)

[dev]

Aahaa...mushroom recipe superaa irukku...try panni paarkiren K...

K & Suvai, we have an electric stove(it's called kitchen laptop here :lol: )... So long cookingku ellam we use it... adhu illaina kashttam thaan... :)

Suvai, inga kidaikira kadalai 8 whistle vidalaina appadiye raw-a irukkum... appadiyum sometime the kadalai will be crunchy... I like soft peanuts...As u said, the quality, variety also matters...

[kugan98]

Thanks Dev, for your post and pm.
Sometimes I feel very relaxed after reading your pm.

Do you have lots of current cuts too in your place?

Dev, much has been said about the urad dal pooranam
for the spicy mothagams.
How ever you do, the stuffing will be a little pisukku, pisukku.
Have you tried making the urad dal pooranam?

Anyone can give tips to make uthir, uthir pooranam with urad dal.

I usually do the savoury pooranam with channa dal
Thanks, Kugan98

[tvsankar]

Kugan,
Pure Urad Dal gives the pisuku pisuku.

add little bit Dhur dal and Gram dal. Add little bit coconut too.

Grind them with sufficient kaaram and salt.

Make it a paste form.

After that, put a kadai. Pour some gingiili oil. Add some mustard seed and lkaruvepilai for taste.

Now add the paste. the paste is fried for sometime.( oil konjam - neraiyave vida vendum. Apodhu dhan paste nanraga vegum.)

Fry for 10 min. Then we get the paste into udhiri udhiri form..

[kugan98]

Dear tvsanker, thanks a million for nice suggestions.
Now I can understand.
In all the recipes they say soak the urad dal and grind.
Steam and do like for how we do usli,
or cook it with little oil in a wok.
I tried and had to throw away the paste.
Thats why I always cook, and if the recipe turns out well,
only then I will post the recipe.

I might be wrong, but your method makes sense.
Thanks, thanks, intha varusham, spicy mothagam senju,
asathida vendiyathuthaan.

I will surely remember you, while eating the spicy mothagam.
Please drop in when time permits and give us your valuable
tips and advise.
Thanks and take care, Kugan98

[tvsankar]

Kugan,
Edhuku ithana thanks.

Welcome....... En amma kite irundhu naan kathukarathukae - Neraiya varusham achu enaku... :)

As ur wish, therinjadha solren.

Usha Sankar nae sollungo.....

About Urad dhal pooranam,
One more point - romba nice a araika vendam. konjam kara kara nae arachu edukalam. Apo inum nalla irukum.

[dev]

K, adhaan usha aunty tips koduthitaangala urad pooranathukku...aprom enna...oru kalakku kalakkunga...:D

Power cut - 2 hrs everyday... but most of the houses have an UPS... so we don't care much abt power cuts... :) And also the powercut time will be announced beforehand...so we can plan accordingly...Summerla konjam power cut jaasthi irukkum... maththapadi ok... ella problemkum oru solution irukkum poadhu enna kavalai...;)

[PARAMASHIVAN]

//
Can some one please give me a list of some wedding songs pls
//

:ty:

[rajraj]

//
Can some one please give me a list of some wedding songs pls
//

:ty:


http://forumhub.mayyam.com/hub/viewtopic.php?t=7750


:)

[rajraj]

Rajraj uncle :confused2:
Kugan98

He is under house arrest by Aunty ji :lol2: :yessir:

I was singing wedding songs in Virginia! :lol:

[AudazJay]

Dev,thanks for the information .Frm u only i came to know that for sinus ,we have hemopathy medicines.will try to find it out here.

I had very long back in my college days.it got cured thru allopathy medicines.But now,after so many years, it came again.

how is ur daughter?

Aarthi, sometimes sinus comes back when you move to a new place-the changes in climate, surrounding etc contributes to it.

I had a very bad case of sinus when I was studying in college. Got cured through homeopathy too. After a long time, I got it back again when I moved to my new place. I couldn't get homeopathy medicines here. But a friend suggested a traditional method by eating roasted garlic soaked in raw honey. I must say that the method helped me. Maybe you can try it too.

All you have to do is remove individual cloves of the roasted garlic (there are stores which sells roasted garlic nowadays, you can even buy them), peel of the skin and soak them in raw honey for a couple of weeks. Eat two cloves every morning and evening. Your sinus will get better.

Regards :D

[bkarthika]

Hi to All,
Hope all r good. I need a help :yakyak: .I have a Iron Wok and I am doing my daily cooking in it. As I am using induction stove to cook I have to use Iron wok.But whenever i cook I am getting little bit iron smell (:oops2: ) in all the dishes!!! :confused2: I dont knw what to do? Usually after cooking I wash it and apply oil to avoid rust. Due to this smell before cooking also I wash once again thoroughly. Even then I am getting that smell.Its new one bought a month before. Any tips to avoid this smell.Thanks in Advance :ty:

[NOV]

Balaka

Ingredients:

50 Green Chillies
3 cups sour Buttermilk
4 tsp Salt

Wash and dry the chilis, then make a slit up two sides, half the length of the chili. Keep the chili intact, and don't open the slits up. In a bowl, mix together the buttermilk and salt. Submerge the chilis in the buttermilk bath for three full days, covering with cheesecloth, and stir a few times each day. When done, pluck the chilis out of the bath, reserving the liquid, and lay the chilis out on racks or trays to dry in the hot sun. Leave them under the sun all day, then return them to the buttermilk bath.

Repeat this process for about three days, then remove the chilis, discard the buttermilk mixture, and let the chilis sun dry for another four or five days, until all the moisture is gone and they are completely dried. If you don't have hot sun, you can dry them on the lowest possible oven temperature. This may cause them to be slightly sweeter, as the sugars carmelize at higher heats. (Lower heat, like 120 degrees F., cures the chilis much better than the lowest oven settings.)

Store the dried chilis in an airtight container and keep in a cool, dark place. They'll last for at least a year. To use them, fry in a little ghee until golden brown then toss into rice or sabjis.

[NOV]

[tscii:ba5a0bcb6b]
Polodya (Banana and Buttermilk Curry)

Ingredients:

1 cup Raw (green) Banana, peeled and cut in chunks
2 cups Water
1/2 Tblsp Tamarind paste
1/4 tsp Turmeric powder
1/2 tsp Jaggery
1 1/2 cups Buttermilk
Salt to taste

For Masala:
1 tsp Channa Dal
1/2 tsp uncooked Rice
2 tsp Coriander seeds
1 tsp Mustard seeds
Ghee for tempering
2 Green Chilis
1/2 cup fresh grated Coconut
1/2 cup Water

For Seasoning:
1 tsp Urad Dal
1/2 tsp Mustard seeds
1 Red Chili
A little ghee
1/8 tsp Asofoetida

Put banana chunks and water in a pot along with the salt, tamarind paste and jaggery. Cover and cook on medium heat until the banana chunks are well cooked. Meanwhile, soak channa dal and uncooked rice in water for at least 20 minutes. Fry the coriander and mustard seeds in a little ghee until they splutter. Next, grind the channa dal, uncooked rice, coriander, mustard, green chilis and coconut, along with ½ cup water.

Once the banana is cooked, add the masala paste and bring to a boil. Remove from the heat and add the tempered seasonings. When the mixture has cooled down, add the buttermilk and fold together gently. Offer alongside rice. [/tscii:ba5a0bcb6b]

[kugan98]

Thanks Usha Sanker, our Kugan's kitchen friends welcome
you with our open arms.
We need your expertise and guidance .
Thank you very much.
Kugan98

[kugan98]

[tscii]Dev , oru allavoo vaithu pooranam
oru sample paarthen.


ULUNTHU POORANAM

Ingredients:
50 grms whole white ulunthu
20 grms toor dal
10 grms channa dal
3 green chillies chopped
Little asafoetida powder
Salt to taste

2 tbs gingelly oil
½ tsp mustard seeds
2 tsp grated coconut
1 sprig curry leaves.

Method:
Soak the 3 dals for ½ an hour.
Drain well, and grind to a thick coarse paste,
with the green chillies and salt .

Heat a non-stick pan with the oil.
Add in the mustard seeds and curry leaves and asafoetida
When they splutter, add in the coconut and the ground paste.
On medium flame, keep on stirring the paste, till it is cooked
and becomes a bit uthir uthir.
Remove and use it as pooranam.





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[kugan98]

P.S Tamby, namma Rajraj uncle has given you the link
for the wedding songs. Enjoy.


Thanks uncle for the link.
Everyone must have enjoyed your songs
in the wedding.

[kugan98]

Jay Tamby, thank you very much for your nice post.
Also your valuable tips on sinus treatment.
Hope aarthii reads your post.
Thank you. Kugan98

[kugan98]

Thanks Karthika for your post.

Well what I do is, apply oil all over the iron wok.
Then heat it up till smoking hot.
Let it cool back on its on self.
then I will soak it in the kanji,
that we get after cooking the rice.

Clean it and soak again.
Then remove and clean well.
See that there is no moisture.
apply oil and keep airy.


After using the wok, rinse with very hot water and clean with a plastic scouring pad. Don't use soap or steel wool.

Always pat wok dry with a paper towel.

Through repeated usage, a dark brown film of carbon will form in the wok. This is not only normal, it's desired: like a cast-iron skillet, the patina that builds up on a wok makes food less likely to stick and even imparts flavor.

Woks rust very easily. If your seasoned wok rusts through disuse or improper cleaning, wash and reseason it.


So far all my iron items do not have any iron smell.
Please friends, if you all have different methods,
please let our friend Karthika know.
Thanks, kugan98

[kugan98]

[tscii]
CHOW CHOW PORIYAL

200 grms chow chow, cleaned and cut into small cubes.
1 onion chopped
5 pips garlic chopped
½ tsp red chillie powder
¼ tsp turmeric powder
¼ tsp aniseed powder
1 tbs channa dal, roasted and powdered
Salt to taste

¼ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
1 sprig curry leaves
1 tsp oil

Method:
Heat a wok with the oil.
Add in the mustard seeds and urad dal.
After it splutters, add in the cut red chillie and curry leaves.

Now add in the onions and garlic.
Sauté well till the onions turn limp.
Add in the cut chow chow and fry for a minute.
Now add in the turmeric powder, chillie powder,
and aniseed powder. Sprinkle little water.
Add in the salt and cover and cook for about 5 minutes.

When the chow chow is cooked, add in the roasted channa dal powder.
Stir nicely till all liquid is absorbed.
Remove and serve with rice.



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[kugan98]

[tscii]

CHOW CHOW PEELS TOGAYAL

Ingredients:
1 cup chow chow peels cut into small pieces
1/2 tsp urad dal
1 tsp channa dal
3 red chillie cut into pieces
½ tsp tamarind paste
2 tsp grated coconut
2 tsp oil
Salt as needed

Method:
Add 1 tsp of oil in a pan.
Add in the urad dal, channa dal and chillies
Fry till the dals turn golden brown. Keep aside.

Now in the same pan add in the other tsp of oil.
Add in the cut chow chow peels and the coconut.
Fry in medium heat till the coconut browns a little.

When every thing is cool, add in the tamarind and salt.
Use a grinder, sprinkle little water and grind to a fine paste.
Serve with rice.


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[kugan98]

[tscii]Another super recipe by my friend Zahara.
Well we can cook it with soya mealmaker.
thanks friend, Kugan98



SPICY MUTTON WITH ROASTED COCONUT

Ingredients:
1 kg mutton cut into small pieces
2 tbs tamarind juice
50ml coconut milk
6 tbs grated coconut , roasted and pounded well.
100 ml oil
Salt to taste

To grind To Paste:
20 dry red chillies soaked and drained
1 inch ginger sliced
6 pips garlic
1 tsp black pepper
1 tsp cumin powder
1 tsp fennel powder
2 tbs coriander powder
10 shallots
A pinch of nutmeg
1 cup water

To Temper:
2 big red onions sliced
1 cinnamon stick
4 cloves
4 cardamom pods
3 star anise

Method:

Heat a wok with the oil. Add in the tempering.
Sauté well till the onions turn golden.

Add in the ground paste, sauté well till the oil seperates.
Add in the meat, coconut milk, salt, and tamarind juice.
Mix well and simmer for about 30 minutes, or till the
meat becomes tender. Keep stirring off and on.

When the gravy thickens, add in the pounded roasted coconut.
Stir well, again the oil should separate.
Remove and serve with plain ghee rice.
Garnish with coriander leaves.


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