Kugan's Kitchen Part 5

[kugan98]

GREETINGS

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


http://forumhub.mayyam.com/hub/lyrsort.php?t=14472

[kugan98]

[tscii]Friends a very sweet treat for all my Kugan's Kitchen Friends. Especially to Rajraj Sir.
I had many failures before mastering this sweet :lol:
Thanks everyone. Kugan98


RASAGULA

Ingredients:

1 litre full cream milk
¼ cup or less lime juice
½ cup water


2 cups sugar
6 cups water

1 tsp all purpose flour
Little cardamom powder
Little rose essence

Method:

Make panner with the above milk.
Pour it into a container with muslin cloth.
Gently squeeze out all the whey.
Add some cold water and squeeze again
Make sure that all water is drained.

Now gently knead the panner.
Add the 1 tsp of maida, mix thoroughly.
Roll into small balls without cracks.

In a wide mouthed pot, boil the 6 cups of water
with the sugar.
When the mixture boils vigorously, carefully add the balls
one by one. See that the mixture continues to boil.
The balls will start swelling gradually, and will start to float.

Sprinkle boiling water little little, so that the mixture
does not get too concentrated.
Take out one ball and press. If it springs back and retains
Its shape, then it is cooked.
Remove from fire , add the cardamom powder, and rose essence.
Transfer to a bowl. Chill before serving.


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[selvieam]

kugan,

congrats for starting this thread. awesome rasagulla.

[selvieam]

suvai,

how r u? nice to see u in the thread. here vacation started kids are at home. so bit busy.
finally i tried naan from manjula's kitchen,it came out very nicely.

[selvieam]

aarthi,

back to routine. initially it will be difficult after a month break. after that we will adjust to the situation.

feeling pity for lil pranay, coz he cannot express his feelings.

[suvai]

hello selvi....:-) all well here.....i am sure having kids at home for vacation means....more fun things happening in the kitchen? ;-)

I am glad that manjulas naan came out well..;-)
elaaarum naan nee nu potti pottu saapitaangala? :mrgreen: :mrgreen:

kugan nga...yr method for the rasagulla....seems simple....but i hear its one of the toughest sweet to make...picture looks perfect :clap:

dev/sudha....bajji saapiteengala? :mrgreen: :mrgreen: hope all is well....:-)

sudha...kara kara aval....deep fry nu pottu irukeenga...so wash pannitu...dry pannitu apuram deep fry pannanumaa...ila packet la irunthey direct ah deep fry pannalaama?....so oil la potta udaney eduthidanum correct ngala?
wont it soak up oil? sounds very tempting....so how much oil & fry for how long say for a cup of aval..:-) thank u

[Aarthii]

kuganka,congrats for the 5th part.
Rasugulla looks great.
Thanks for the recipe.

[Aarthii]

aarthi,

back to routine. initially it will be difficult after a month break. after that we will adjust to the situation.

feeling pity for lil pranay, coz he cannot express his feelings.

yes u r right selvika.Feeling very bad to do the stuffs.
But with pranay i cant avoid doing those stuffs also,Becoz i have to be very careful in each and every stuffs due to his health part

Yes selvika,each and every time hez speaking abt those vacation days only.Only he is physically here ,his memories are there only.

[sudha india]

dev/sudha....bajji saapiteengala? :mrgreen: :mrgreen: hope all is well....:-)

sudha...kara kara aval....deep fry nu pottu irukeenga...so wash pannitu...dry pannitu apuram deep fry pannanumaa...ila packet la irunthey direct ah deep fry pannalaama?....so oil la potta udaney eduthidanum correct ngala?
wont it soak up oil? sounds very tempting....so how much oil & fry for how long say for a cup of aval..:-) thank u

hello suvai

Bajji ? Ille.. not yet.

Regarding the aval, no washing or drying..its directly from packet to oil pan.
Yes. you have to take it off soon from oil. need not make it brown or read. (or black :lol: )
It does not take in much oil. If reqd you may transfer to the paper and then into container.
Sumaara...2 karandi oil will be enough for a cup of aval. Idhuve jaasthi nu nenaikaren.

This is ofcourse tempting. Try pannungo....

[kugan98]

[tscii]Friends, since I am very happy,
another sweet for my sweet friends. Kugan98


RAS MALAI

Ingredients:
5 balls of prepared rasagullas

The Malai:

3 cups milk
½ cup sugar
1 tbs cashew nut paste
Little cardamom powder
2 tsp chopped pista
2 tsp sliced almonds
Little saffron strands
Little rose essence

Method:

Boil the milk with the sugar.
Add the cashew paste and cardamom powder.
Boil the milk on a medium flame, stirring all the time.
The milk should reduce to half. Add the essence.

Now remove the rasagullas from the syrup.
Press it gently to remove the syrup.
Add the rasagullas one by one slowly into the boiling milk,
so that the balls absorb the milk.
Let it stand in medium heat for about 3 minutes.

Remove from heat. cool and chill.
Garnish with pista, almonds, and saffron and serve.

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[kugan98]

Good Selviem, we too make good naan in our house.
Was there any egg in your recipe?
We do not add eggs.
I will do my version and post soon.
Thanks, Kugan98

[kugan98]

Sudhama let me try your kara kara aval.
Thanks Sudhama for the recipe.




DEAR FRIENDS, I HAVE A REQUEST.
WHEN YOU POST A RECIPE,
IN THE POST A REPLY PAGE.
YOU WILL FIND THE COLUMN FOR "SUBJECT"
PLEASE TYPE THE RECIPE NAME.
IN BRACKETS TYPE YOUR NAME.

THEN AFTER POSTING YOUR RECIPE,
THE RECIPE WILL BE IN THE INDEX PAGE,
AUTOMATICALLY.

THANKS FRIENDS, KUGAN98

[kugan98]

Suvai nga, I had to try out few times, before
I got to make the rasagullas correctly.

Namma ellameh konjam slow thaan nga :lol:

Thanks, Kugan98

[Aarthii]

kuganka,rasamlai looks great.
Thanks for the rasamlai recipe.
Pranay's favourite sweet is rasamalai only.He likes chilled rasamalai very much.

[NM]

vaNakkam Mrs K - and congrats on the 'opening' of your thread #5 :D .

inippaa kodukkereengga :)

Hoping 5th thread century seekkiramE adichudanum!

[PARAMASHIVAN]

All the best kugan ka :thumbsup:

[kugan98]

[tscii] What do you do, when you have lots of
jackfruit seeds? Boil it, make kulambu, make podimas,
or do a perattal. :lol: Thanks, Kugan98


JACKFRUIT SEEDS PERATTAL

Ingredients:

500 grms jackfruit seeds boiled with salt. (remove white hard and brown skin )
1 big onion sliced fine
1 tomato chopped
½ tsp fennel seeds
1 sprig curry leaves
Salt to taste
1 tbs oil

Grind;
6 red chillies
2 tbs grated coconut
1 tbs roasted chana dal ( pottu kadalai)
1 tsp coriander seeds
½ tsp cumin seeds
¼ tsp tumeric powder

Method:
Heat oil in a wok, add the fennel seeds, curry leaves.
Add the onions and fry till it turns brown.
Add the chopped tomato and cook till it turns mushy.
Now add the ground masala and cook till oil rises.
Add ¼ cup of water, with the boiled jackfruit seeds.
Taste for salt. Cook till the gravy thickens and coats the seeds.
Garnish with coriander leaves
Remove from stove and serve.


Jackfruit Seeds:

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The Perattal:

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[kugan98]

Thanks Tamby.
Kugan98

[PARAMASHIVAN]

Wow

Palapazhathila ivalavu Vishayum irukuka :shock:

Continue akka :clap:

[rajraj]

Wow

Palapazhathila ivalavu Vishayum irukuka :shock:


adhu periya pazham aachcche ! :lol:

[dev]

CONGRATS on the new thread K...

Few new recipe requests...

Karnataka style akki roti, bisibele bhat, set doa-saagu...

[crazy]

Any paruppu sadham recipe without making it in pressure cooker?
Have been looking everywhere ...and enge ponaalum pressure cookerla panna solraanga

Help please :(

[kugan98]

Ha ha Dev, Mysore pooi ithu ellam saapittinggala?

Recipes rolling very soon.

Crazy paavam paruppu saatham kekraanga.
Konjam help pannuvom

Thanks, Kugan98

[kugan98]

[tscii] Crazy this is a very simple paruppu saatham.
Try and see. Kugan98



PARUPPU SAATHAM

Ingredients:

½ cup rice washed and soaked for 10 minutes
¼ cup toor dal soaked and boiled well
¼ tsp turmeric powder
1 small tomato chopped
1 onion chopped
2 pips garlic smashed
3, green chillies sliced

1 sprig curry leaves
2 cloves
1 inch cinnamon stick
1 tsp cumin seeds
1 tbs oil or ghee
Little asafoetida powder
Salt to taste
2 cups or more water
Little chopped coriander leaves

Method:
Boil the dal .
See that the dal is not over cooked.

Heat a pot with tight cover.
Add the ghee, add the cinnamon, cloves and cumin seeds and asafoetida.
Let them splutter, add in the garlic, onions and curry leaves.
Sauté till the onions turn slightly brown.
Add in the green chillies and tomatoes, fry for a second.

Now add in the rice, turmeric powder salt and water.
Add in the cooked dal too. Stir well, cover the pot.
Keep the flame in sim and cook the rice.
Stir often to see that it does not get burnt.

Sprinkle water if the rice looks very dry.
The cooked rice should have the ponggal patham.
Remove and garnish with the cut coriander leaves.
Serve with a spoon of sweet smelling ghee on top.

Note: when cooked the rice saatham will look like very soft.
It will harden a bit when it becomes cold.



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[Aarthii]

Kuganka,paruppu sadam looks simple and easy.Thanks for the recipe.
will try it out soon and let u know the feedback.

[dev]

Crazy, I've posted a kongunadu style arisim paruppu saadham recipe... U can make it without using a pressure cooker also(actually that is the traditional method of doing it). U'll have to part cook the dhal before adding the rice. And instead of kongu masala powder u can add sambar powder.

I guess for most recipes that call for pressure cooker can be done without the cooker too... only that it'll take more time to cook and U'll have to part cook the dhal before adding the rice.

[dev]

Ha ha Dev, Mysore pooi ithu ellam saapittinggala?

Recipes rolling very soon.


:yes: :lol2:

I used to make bisibele bhat using readymade powder... nalla thaan varum but would like to make it from scratch...

akki roti uses a kind of keerai in it... I forgot the name of the keerai... it gives a spl flavour to the roti...& I should say it is an acquired taste...

[crazy]

Crazy, I've posted a kongunadu style arisim paruppu saadham recipe... U can make it without using a pressure cooker also(actually that is the traditional method of doing it). U'll have to part cook the dhal before adding the rice. And instead of kongu masala powder u can add sambar powder.

I guess for most recipes that call for pressure cooker can be done without the cooker too... only that it'll take more time to cook and U'll have to part cook the dhal before adding the rice.

recipe enge, dev akka?

[kugan98]

Crazy, here I am reposting Dev's Recipe.
What about my recipe :cry: :cry:



This dish is fav of almost everyone from the kongu region. There are many variations to it. Today I'm posting the basic recipe. there r such fans for this dish that it's called kongu biriyani coz we ppl can eat this for all 3 meals Wink & we never complain even if it's done 2-3 times a week. This is one quick, easy,healthy,tasty dish.

Arisiyum paruppu saadham(Kongu special):

1 1/2 cup rice(ponni rice aka pulungal arisi)
1/2 cup thoor dhal
1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
10 cloves china garlic cut into 2 crosswise
Dry red chillies or green chillies or both- I use red chillies only
Seasoning:
1/4 tsp mustard seeds
1/2 tsp jeera
curry leaves
turmeric pwd
kongu spl masala powder(sambar powder might be a good substitute I guess)
Salt

1.Soak rice & dhal for 15 mins)

2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs.

3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.

4. Add in turmeric pwd & the kongu spl masala powder. mix well & imme add in the rice,dhal & enough water(abt 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.

5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.

We usually have 2 course with this rice.

First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
Second course- Arisiyum paruppu saadham with curd.

Accompaniments:
Appalam
Pickle
brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
Arthi's stuffed brinjals went well with these.

A salad made of finely chopped onions(1 big)+tomatoes(1/3 medium)+cori.leaves+salt+kongu masala pwd. Crush & mix it using ur hands.
_________________

[dev]

K, no crying... unga disha beat panna mudiyuma!!!...:yes: I make a similar dish but I use split moong(yellow moong dhal) instead of thuvar dhal and mint instead of cori leaves... & I call it kitchidi rice... I think I have posted the recipe in the hub already...:think:

[kugan98]

[tscii]Selviem, this is how we make naan in our house.

NAAN BREAD

Ingredients:

500 grms all purpose flour
30 grms dry yeast
6 tbs curds
1 tsp salt
1 tsp sugar
2 tbs melted ghee
¾ cup warm water.

Method:
Dissolve sugar in the warm water.
Add yeast, yeast should froth.
In a bowl sift in the flour, and salt.
Make a well in the centre, add in the curds,
ghee and the yeast mixture.
Knead well until it forms a dough.
Shape into a ball, add little more flour if it is sticky.
Knead until elastic.

Coat a separate bowl with oil, and roll dough into it
until fully coated with the oil.
Cover with a damp cloth and keep in a warm place.
After 2 or 3 hours, the dough should have doubled in size.
Knead the dough and divide into around 5 equal portions.
Flatten and mould into a round naan.
Preheat oven to 230 degrees C.
Bake for about 10 minutes.
Brush with ghee and serve with green chutney, gravy or dal.
You can make plain naan or even cheese naan.

Note: You can cook this naan even on our thosai kal.
But it will not puff up as it does in an oven


Naan made in the oven:


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Naan made on dosai kal:

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[selvieam]

thanks kugan for ur naan. mine looks same like u only. i tried both in oven as well as dosai pan.

[suvai]

whaaahhhhhh!!!! super naan (s) ngo kugan...yrs seem easy too.....thank u for the palapazha seeds piratal....looks super o super...even though i am not a fan of jackfruit.....i will surely try this piratal...kannuku virunthu... vayathuku..kondaatam thaan... :mrgreen: :mrgreen:

naan... oven la epadi senjeenga? did u put it on a pizza plate or tray? how did u do it? becoz yr naan looks perfecto!

ahaa engalai ellaam vitutu mysore ku poneengala dev??? did u go to Chamundi Hills? did u go to the forest reservation....coorg poneengala? mysore palace paartheengala?
i too make bisibelabath....but i have never used the readymade.....does it come out well?

kugan nga/selvi/sudha/madhu/nm/...or anyone who has an authentic recipe...ellarum...onga version um podunga....vitha vitha ma try pannalaamey ;-)

[gulabjamun]

Hi! everyone.
Kugan your naan looks fantastic.
I have been a slient reader so far.
Kudos to your effort, Kugan.
Keep up the good work.

[suvai]

welcome gulabjamun!!
share your delicious recipes too with us.

[dev]

Crazy, I've posted a kongunadu style arisim paruppu saadham recipe... U can make it without using a pressure cooker also(actually that is the traditional method of doing it). U'll have to part cook the dhal before adding the rice. And instead of kongu masala powder u can add sambar powder.

I guess for most recipes that call for pressure cooker can be done without the cooker too... only that it'll take more time to cook and U'll have to part cook the dhal before adding the rice.

recipe enge, dev akka?

Crazy, Kugan repost panni irukaanga...

[kugan98]

Suvai nga thanks nga.
Summa trayla thaan bake panninen.
Its not that spongy in dosai kal.
Take care, Kugan98

[dev]

Super naan K... I'm not a fan of naans coz of APF... can I make roti the same way?...

[kugan98]

Welcome gulabjamun.
I hope you will enjoy your stay in this thread.
Please do not disappear after one post.
You can share your recipes with us.
Thanks, take care, Kugan98

[dev]

Yes Suvai... mysore ponen... neenga ellam thaan eppozhudhum en manasila irukeengale...aprom epdi vititu poga mudiyum...(ssshhhhaabbbaaa, ennalaye thaanga mudiyallaye indha sentiment mazhaiyai)...:lol:
Din't go to chamundi hills... lil one was more interested in the zoo, garden & palace... so ange thaan ponom...:)

BBB comes out well with iyengar brand powder...but konjam kaarama irukkum... so use pannuradha irundha paarthu use pannunga... I never liked the taste of MTR BBB pwd...

[kugan98]

Dev, I used to make akki roti.
I asked my aunt and she told me that the
keerai is dill.
It seems adding dill is the authentic way of preparing
the akki roti. And as you said it needs a acquired taste.

The funny thing is dil in tamil is sathakuppi
And in Hindi is called sowa.

Dill is a Swedish word.
In German too they call it dill.

We too call it dill.


"Dill has a pleasant clean, grassy taste and the fresh leaves partner well with cucumber in sandwiches, cold soups and salads.

When used in cooking it should be added at the end of the cooking process tro retain the natural dill flavour.

The freshly cut leaves, can be chopped and used to enrich the flavour of salads and fish dishes in particular, but also are used to flavour dips and herb butter."


Do you want the authentic recipe, or the fusion recipe
where they use coriander leaves, mint leaves, onion, green chillies, cumin, coconut and so on.
Let me know.

I will also post besi bela bath with the
home made powder.

I was busy with visitors, had to make few kuihs.
I also made the Thai dessert, called red rubies.

Thanks, take care, kugan98

Note: Aamaa, athu enna APF?



Dill:


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[kugan98]

Friends, I had a small tea party for a family.
I made our local kuihs.
Curry puffs, layered jelly, ondeh ondeh, toothless delight,
savoury puffs, boli, masal vadai, fried kueh teow, and Thai red rubies. Thanks, Kugan98


The Spread:

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Thai Red Rubies:

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[Aarthii]

Kuganka,tea party spred looks great.
Kalakareenga kuganka. :clap:

Kuganka,curry puffs and savoury puffs recipe podunga plz.

Thanks for the Naan recipe too.

[Aarthii]

Dev,what is APF?

[dev]

K, I liked the mild flavour of dill but I doubt if I can get it here... pls post the fusion version coz it uses ingredients tht I can find easily here...

APF- All Purpose Flour...:lol2:

Spread looks yummy K...:slurp:

[dev]

K, adhenna Thai Red Rubies?... recipe please... ondeh ondeh recipe already post panni irukeengala?

[AudazJay]

Kugan sis,
I thought you said it's a small tea party. Photo-le avvelo variety iruke? :P All look yummy btw :slurp: :thumbsup:
Unge vettu address kudunge. I'll definitely join in your next 'small' tea party :pink:

[kugan98]

Aarthii, here is the curry puff recipe.
You can just do it with potatoes alone,
or you can add in little grated veges and things.
remove the spices after cooking before making the puffs.
Thanks, Kugan98

Here is Curry puffs

CURRY PUFFS
Ingredients:

PASTRY
400 grms plain flour
tsp salt
150 grms margarine
180 ml cold water or more

METHOD:
Put the flour and salt into a mixing bowl.
Rub margarine into flour until it resembles fine bread crumbs.
Make a well in the centre and add in cold water to bind.
Knead the pastry well and keep aside.

FILLINGS:
50 ml oil
3 pips garlic finely chopped
1 big onion finely chopped
3 tbs coriander leaves chopped
tsp ginger paste
1 tsp black pepper powder
2 tsp meat curry powder
120 grms carrot finely diced
180 grms potatoes peeled and finely diced
75 grms green peas
1 tsp sugar
1 green chillie finely chopped
2 tsp lime juice
salt to taste
1, inch cinnamon stick
2 cloves
2 cardamoms

METHOD:
Add the oil, the spices, garlic, onion, ginger paste, stir nicely.
Add in the potato, carrot, and peas, stir once.
Now add in the meat powder, pepper powder, green chillies
Salt and sugar. Sprinkle water and allow the veges to be cooked.
You can mash the veges a little with your spoon.
Now add in the lime juice and coriander leaves and dish out.

PUFF MAKING:
Turn the pastry onto a floured table top and roll out thin
. Cut into rounds with a 5cm round pastry cutter.
Put a tbs of filling in the centre of each pastry round.
Fold pastry into half to enclose the filling.
Seal by pinching and fluting the edges.
Deep fry curry puffs in hot oil, until brown.
Drain on crushed absorbent paper.


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[kugan98]

Aarthii, I have posted another recipe for spiral curry puffs.
I do not know in which thread. ( Indexing very important) :(

I will try and give you the link, soon.
Take care, Kugan98

[kugan98]

[tscii] Here is the recipe for savoury puffs.



SAVOURY PUFFS

Ingredients:

2 cups of all purpose flour
2 tbs rice flour
1 tsp baking powder
½ tsp pepper powder
1 medium onion finely chopped
2 green chillies finely chopped
2 tbs beans sprouts
2 tbs finely grated carrot
2 tbs finely sliced cabbage
2 tbs chives cut into 1 inch lengths
1 tbs oil
Salt to taste
1 cup of water or more
Oil for deep frying

Method:
In a deep bowl add in all the ingredients,
except the oil and water.
Mix nicely, heat the 1 tbs of oil.
Pour it into the mixture.
Mix the ingredients again.

Now slowly pour the water and mix it to a thick dough.
The dough should drop from the spoon with ease,
when you drop it in the oil

Heat up oil in a wok for deep frying.
When the oil is hot, drop big tablespoon of the batter in oil
Cook on medium heat, till the puffs are golden in colour.
Remove and drain it on paper towel.
Serve with chillie sauce.


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[kugan98]

Dev, here in Malaysia too, I doubt you get fresh dill.
So we use coriander leaves and mint leaves.
This roti too, is very versatile.
You can add any grated vege that you like.
Some even add crushed peanuts.
Even soya granules. Thanks, Kugan98


AKKI Roti

Ingredients:
2 cups rice flour
1 medium onion finely chopped
1 green chillie finely chopped
2 tbs grated coconut
1/2 tsp grated ginger
1 tsp cumin seeds crushed
Little coriander leaves finely chopped
little mint leaves finely chopped
Few curry leaves finely chopped
2 tbs oil
Salt to taste
2 cups of water ( according to required consistency)

Method:
In a basin mix all the ingredients except the water.
Boil the water in a pan. (Boiling water makes the roti soft )
When the water boils, add the boiling water little by little
Careful when you add water, add enough only to form a dough.
And mix well with a spoon, until the dough comes together.
Cover the dough for about 10 minutes.

When dough is cool, apply little oil to your hands and knead well.
Dough should be of medium softness.

Take a plastic sheet , put a little oil and smear on it.
Take a handful of dough, make a ball and pat evenly.
Now transfer on to a hot dosa kal.
If you like you can add little oil around the roti.
Cook on both sides until well cooked.
Very tasty with hot tomato chutney


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[kugan98]

Tamby Jay, konjam variety irrunthaal thaan
athu tea party :lol:

Sure you are welcome to my house.
Thanks, Kugan98

[Aarthii]

kuganka,thanks a lot for the curry puffs as well as savoury puffs.will give a try soon and will come back to u.

kuganka,akki roti softa irukuma?Becoz whenever i tired this rice roti it turns hard only.
Plz teach me abt how to make soft akki rotis.

[kugan98]

Aarthii thanks for your nice words.
Aarthii, I normally use steamed rice flour.
Then when making the roti also,
I add boiling water to make the dough.
Your roti will be soft then.

Soak raw rice in cold water.
After about one hour, drain all the water.

Spread it on newspaper and let it dry.
It should be only about 3/4 dried.
Grind it in a dry grinder, sieve the flour.
Then steam the flour at once in a puttu paanai,
or a steamer.

You can use the flour to make roti, puttu, iddiappam.
They all will come out soft.
If you intend to keep the flour for many days,
then you will have to sun dry the flour.
Sieve and keep in an airtight tin.
It will keep for months.
Thanks, Kugan98

[kugan98]

[tscii] I have not heard of this name before.
My aunt has been bugging me to post this recipe.
The taste is real super.

She has also given me a Madurai Special.
Ayira meen kulambu. I will post later.
Thanks, kugan98.


TREKKAL (CHETTINAD DISH)

Ingredients:

3 medium brinjals cut into cubes
1 big potato cut into cubes
1 big tomato chopped
1 big onion chopped

To Grind:
4 green chillies
6 dried red chillies
½ tsp cumin
½ tsp aniseeds
¼ tsp turmeric powder
2 tbs grated coconut
2 cashew nuts
2 tsp pottu kadalai (roasted channa dal)

Salt to taste
Coriander leaves little

To Temper:
2 tbs oil
¼ tsp aniseeds
10 black pepper
1 small piece of cinnamon stick

Method:

Heat a pot with oil, add in all the tempering ingredients.
Now add in the onions, brinjals, potato and tomato.
Sauté well, now add in the ground paste.
Sauté well till the raw smell goes.

Add in about 4 cups of water and salt.
Let it boil on medium flame, till the gravy is thick.
Remove and garnish with coriander leaves.
Goes well with idli dosi or chapathi.

Note: You can even add carrots, peas, or even butter beans


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[dev]

K, savoury puffs looks interesting... The flavour of the curry puffs we used to get in SG was not to my liking... Should try urs once...

Akki roti recipe seekiram try pannitu solren...

Aarthii, the akki roti I ate was lil crisp but not hard...also It was very thin ...

[dev]

Trekkal looks yummy... I used to make a similar dish but sans the cumin & g.chillies for the paste. The seasoning used to have clove as well. As u've said, it's very yummy with dosai ,idli stuffs...

You can find the exact recipe here if anyone is interested...
http://solaiachiskitchen.blogspot.com/2007/11/kalla-veettu-aviyal.html

[kugan98]

[tscii]Aarthii, I am posting the spiral curry puff link for you.


http://forumhub.mayyam.com/hub/viewtopic.php?p=2010038#2010038
The recipe is in Kugan's Thread 3, page 26.
This filling will be a bit different taste, because
of the sweet potato added in it. Thanks Kugan98

[kugan98]

Thanks Dev, try the roti and let me know.
Thanks for the link.
By the way my grand aunt too is married
to a Chettiar :lol:

Thanks, take care, Kugan98

[suvai]

yappaadi.....semma spread nga kugan....looks superdilicious...... :thumbsup: :thumbsup: wish i had a few spoons with me...ellaathaiyum intha suvai oru suvai suvaithiduveney!!!! :mrgreen: :mrgreen: ...i can see dev/selvi/sudha/aarthi/nm ellaarum "aamaam" podaraanga paarunga :noteeth: :noteeth:
avanga ellaarum scrambling for spoons too... :noteeth: :noteeth:

Thanks nga kugan for clarifying how u baked the naan..:-)

dev.....i am positive that kutty must have had a blastttt.....:-) hope it wasnt too hot!!!
enaku kooda akki roti romba pidikum....my friend makes it with thayir & dill.....& she calls it thayir roti. Kugan already posted that recipe ;-)

kugan nga the new chettinad dish looks very tempting...pannidaren seekiramey! The puffs looks yummiloo!! eduthu saapida aasai..

Hope crazy was successful in making the parupu sadam...:-)

[suvai]

kugan nga....what is kalikanji dosai? have u heard of it? if u or anyone else can get hold of the recipe.....plz share....thank u!

[gulabjamun]

Kugan, you simply rock.
All your recipes are simply delicious.
So easy to follow. A boon to learning cooks.

[kugan98]

Suvai nga semma kalakal post :lol:
Thanks nga Suvai.


Suvai nga do you remember about a diet doctor,
I met in hospital, while taking care of my niece.
Well she called me and talked for hours about diet.

Suvai nga she has so many mouth watering low calorie
recipes. Suvai nga I wished I had 100 hands, and 48 hours.

Let me see how I can handle.


Suvai nga, kali kanji dosai is nothing nga.
rice, coconut, salt ellam grind pannitu
Wash the blender with little water.
Take the water add little more of the ground mixture.
Put it on the stove and keep on stirring till it becomes
thick khool. Remove and add it to the ground mixture.
Mix well and you can make white colour dosai.
You need not ferment the mixture to make the dosai.

If you want I will give you the right measurement.
Thanks, Kugan98

[kugan98]

Thanks gulabjamun for your nice words.
Keep writing.
Thanks, kugan98

[suvai]

kugan nga....i remember very well about the lady who gave u recipes in the hospital.....ahaaaa low calorie recipe ngala???? podunga podunga avangala keattu....;-)
I was laughing reading about the "100 hands & 48 hrs" kandipa robot maathri tak tak nu summa pinnidamaateengala kitchen la..... :mrgreen: :mrgreen: :mrgreen:

kali kanji dosa - recipe podunga...panni thaan paarpomey!!! ;-)

kugan nga....hope the lady gives u lots of recipes.....;-)....

[Aarthii]

kuganka,thanks for the roti flour clarifictaions.

akka one doubt,while grinding the rice ,do i need to grind it into a fine flour or else in a ok manner?

Thanks for the curry puffs link too kuganka.

[Aarthii]

Aarthii, the akki roti I ate was lil crisp but not hard...also It was very thin ...

Oh,the one which u ate was lil crispa dev.

Actually wen i was in japan,my neighbour was a kannadiga,she used to make it often and she used to send it to my home also.
But all those where very soft ones(Like soft chappatis) and it goes very well tomato and other chutneys.

I have asked her the recipe and tried once or twice ,but both the times it turned very hard.

Now this time ,i have to try as per kuganka's method.

Once wen u try it plz lemme know it dev.

[Aarthii]

yappaadi.....semma spread nga kugan....looks superdilicious...... :thumbsup: :thumbsup: wish i had a few spoons with me...ellaathaiyum intha suvai oru suvai suvaithiduveney!!!! :mrgreen: :mrgreen: ...i can see dev/selvi/sudha/aarthi/nm ellaarum "aamaam" podaraanga paarunga :noteeth: :noteeth:
avanga ellaarum scrambling for spoons too... :noteeth: :noteeth:
:-)

Suvaika,neenga neenga thaan chance illa,ungala mathri yarallum lively-a ezhutha mudiyathu.
The above three lines padichu nan avalo sirichen.
en paiyan amma ,thaniya sirikarenegala,enna appaidye pakaren.
great suvaika!

[dev]

Suvai, weather in mysore was very pleasant... nalla enjoy maadinom...:D

K, akki roti today or tomorrow seiya plan... pannitu solren... Appadiye tandoori roti recipe irundhaal post pannunga...

[kugan98]

Suvai nga hope I have the stamina.
I will post the kalikanji dosai for you Suvai nga.
Pray for me.


Aarthii, you have to grind the flour smoothly, then use a
sieve (salladai) to sieve the flour.
In two three rounds you can grind all the flour.



Dev sure, unggalukku set dosai still waiting.
Gulabjamun has pmed me a simple recipe.
She wants me to rewrite the recipe, my style.
Athum pending.


There won't be much difference in naan and tandoori roti.
Tandoori roti uses atta flour.
I will post the recipe soon.
Thanks, Kugan98

[kugan98]

[tscii]

THAI RED RUBIES

Ingredients:

300 grms fresh water chestnuts , skinned and diced
1 tsp red food colouring
½ tsp rose essence

Flour Mixture:
1 cup tapioca flour
2 tbs corn flour

Coconut Milk:
1 litre cooled boiled water
1 grated coconut
½ tsp salt

Syrup:
300 grms castor sugar
200 ml water
2 pandan leaves knotted



200 grms thinly sliced jackfruits
Plenty crushed ice

Method:

Cut water chestnuts into small bite sized bits.
Add red colour and essence and mix well till colour turns deep pink.
Toss the coloured water chestnuts into the flour mixture,
to coat them evenly. Put in a colander and shake to remove excess flour.

In a large pot bring water to boil. Add water chestnut in and boil
for about 2 to 3 minutes till they float up.
Use a long spoon handle to stir and separate the chestnuts while cooking.
Drain immediately then chill in ice cold water.
Chill till ready to use.
Drain in a colander before putting into prepared sugar syrup.


Sugar Syrup:
Boil water and sugar together with the pandan leaves.
Boil till the sugar dissolves.
Strain and cool.

Coconut Milk:
Add the cooled boiled water to the grated coconut.
Cover and set aside for few minutes.
Squeeze the coconut for milk.
Put the milk into a saucepan and cook over gentle heat until just hot.
Remove from the heat, add the salt, stir well set aside to cool.
Refrigerate till ready to use.

To assemble:
In a large bowl, add in the chestnuts, syrup, coconut milk,
also the sliced jackfruits. Add crushed ice before serving.


[html:cde30f605c]
http://img836.imageshack.us/img836/1710/redrubies.jpg
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Water Chestnuts:

[html:cde30f605c]
http://img836.imageshack.us/img836/4125/waterchestnut1.jpg
[/html:cde30f605c]

[sudha india]

Dear Suvai and Kugan

U'nga' rendu perukkum oru request. Neega podara 'nga'va thaa'nga' mudiyalai'nga'.

Padu formal. Edho pudusa pesumpodhu its ok. ipoothan pathrathukkul spoon pola ondri poyache..
apram edukku indha nga ???

Ungalukku OK na please vittuduNGA.

[kugan98]

Vaangga Sudha nga :lol:

Sorry nga, Suvai nga apadi thaan oru maruvaathi nga.
Mela padathil pathrathukkul spoon pottuten.

Try pannurongga, mudinchaal vittu vidurom nga.

How are you Sudhama? what did you cook today.
Namma Dev chicknu Mysore pooi vanthutaanga.

Take care Sudha, Kugan98

[Madhu Sree]

K, jackfruit seeds perattal munnaadiye recipe munnaadiye potaachula??? :think:

[dev]

s, chk the index MS

[crazy]

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

[kugan98]

Crazy, wash and soak the 1/4 cup of dal in 1 cup of water.
Maybe for about 20 minutes.
Soaking cuts the time for cooking.

Some dals will cook fast, some dals take longer time to cook.
So, your dal is already soaking in 1 cup of water,
add another cup of water and boil the dal.

Boil it on medium flame. Very high flame water will evaporate fast. Stir often to see if the dal is cooked.

Maybe in 20 minutes, your dal would be cooked.If the dal is well bloomed, (malarnthu) it is cooked.

Hope this helps, take care, Kugan98

[crazy]

kugan akka :ty:

Just made and ate it :D

It tasted well :ty: :ty:

[kugan98]

Appaadi Crazy, romba santhoshama irrkku kekrathukku.

I feel very very happy, if someone benefits from my
small help. Thanks, take care, Kugan98

[kugan98]

[tscii] Suvai nga, this kali kanjii dosai must be a disappearing dish.
These were made in the villages when visitors dropped in without notice :lol:
You need a very good kara saramana kulambu, or a very hot tomato chutney.
The dosai will be white in colour, its best eaten hot.
Imm samachi asastungga.




KALIKANJII DOSAI

Ingredients:


1 cup raw rice
1 tablespoon grated coconut
1 tsp oil
Salt to taste
1 ½ cups of water

Method:

Soak the rice for about 30 minutes.
Now grind the rice with the coconut to a fine batter.
Remove the ground batter.
Clean the grinder with 1 ½ cups of water.

Now add 2 tsp of the ground batter to this water.
Pour the water in a pan with the oil.
On low flame keep stirring the mixture till it becomes thick.
When it starts to boil, switch off the flame.
This is called khool or (kappai)

Now add the khool to the ground batter.
Add salt and enough water to form a dosai batter.
Mix well and see that there are no lumps.
Now your kali kanji dosai batter is ready.
You need not ferment this batter.
Make the dosai as you will for, normal dosais.
The dosai will be soft.

Serve with a kara saramana gravy or tomato chutney.

The Cooked Khool:

[html:4c78a21258]
http://img130.imageshack.us/img130/2236/ricekhool.jpg
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The Kali Kanjii Dosai:

[html:4c78a21258]
http://img46.imageshack.us/img46/6523/kalikanjjidosai.jpg
[/html:4c78a21258]

[kugan98]

Madhu Shree, I am sorry if I have posted the jack fruit
perattal before.
I will be careful in future not to repeat recipes.
Indexing will help me to keep an eye on what I am posting.
Thanks Madhu, take care, Kugan98

[suvai]

hello nga kugan.....thanks for making the kalikanji dosa....it is absolutely pure white....sivakaathungala even if u put it on the thava for a long time?....does it taste sweet because of the coconut??? athanaala thaan kaara saarama chutney seiyanum ithukunu potteengala???...nothing to beat our hospitality ileengala :mrgreen: :mrgreen: :mrgreen:

crazy glad that yr parupu sadam came out well & U liked it....;-) i am sure soon u r going to turn out to be a super cook with all the recipes that are at reach here...;-)

sudha......old habits die hard.....sorry....cant promise ya....;-)

[kugan98]

Suvai nga, if you cook for a long time, sure the dosai will turn a bit brown, here and there.
At the same time dosai will become hard.

You will not feel the sweetness of the coconut.
Since it is not fermented, a nice gravy or chutney will be very suitable.

Thanks, take care, Kugan98

[Aarthii]

kuganka,ippa thaan kelvipadaran kalkanji dosaia pathiye.Absolutely new for me.

I think it is somehow related to Appam.The only difference is for appam we r fermenting the batter,for this we r not doing it i guess.

Thanks for the recipe.

[dev]

crazy, if u don't have time to soak the dhal, u can add equal qty of dhal & water and put it in the MW oven on high for 2-3 mins... let stand for 5 mins and then use as said in the recipe. This will help cook the dhal faster.

[dev]

kalikanji dosai!!!...peyare pudhusa irukku...:)

K, made the akki roti yday... rombe nalla vanthichu... Thanks a lot for the recipe...:)
Aarthii, try K's recipe.. the roti was soft...

[Aarthii]

oh,appadiya dev,roti nalla softa vanthuchua!
ok.done.kandipa pannidaren seekirame.

dev,did u use home made rice flour or else ready packet ones?

[Aarthii]

kuganka,for making rice flour which rice can i use,raw rice(Jasmine/Paccha rice) or par boiled rice(Idli rice).

[dev]

Aarthii, I followed K's method to the T... But next time, i plan to make using readymade puttu flour... Will let u know if it works... I used raw rice... :roll:

I also made 1 roti the traditional way... in a tawa-round pan...I used a cast iron pan... U've to pour a pn of oil and then pat the akki ball directly on the pan... & cook until it becomes crisp and it'll comeoff easily from the pan... no need to cook on both sides... I cover the pan & halfway thru, i removed the lid so the roti crisps up... I liked the crisp roti better... but this is harder to make as we've to cool down the pan every time under running water... So I made only one...U can see the detailed version here...
http://bhakshanam.info/?p=326
http://ruchii.wordpress.com/2006/07/07/akki-rotti-riceflour-roti/

[kugan98]

Dev, happy that the roti came out soft for you.
Thanks for the feed back.
Kugan98

[kugan98]

Aarthii, I do not use ready made flour.
I always make my own.
I use patcha arisi.
Thanks, Kugan98

[kugan98]

[tscii]Dear gulabjamun, I have rewritten your recipe and
posting it with the picture.
I have not made any changes with the ingredients.
Thanks, Kugan98


THAKKALI PATCHADI

Ingredients:

¼ cup of toor dal soaked for 20 minutes
A pinch of turmeric powder
4 ripe red tomatoes cut into small pieces
6 shallots cut into 4
3 green chillies slit into 2 and cut into halves
1 tsp sambar podi
1 sprig curry leaves
½ tsp mustard seeds
1 tsp urad dal
1 dry red chillie cut into pieces
2 tsp oil
A pinch of asafoetida powder
Salt to taste
Little coriander leaves for garnishing

Method:
Put the soaked toor dal and turmeric powder in a pot.
Add 1 cup of water and boil the dal till half cooked.

Then add in the tomatoes, cut onions, green chillies
and sambar podi. Let it cook well. Add the salt.

In a pan heat the oil, add in mustard seeds, urad dal,
Also add in the dry red chillies, curry leaves and asafoetida powder.
Sauté well and pour it in the cooked dal tomato mixture.
Mix well and remove. Garnish with the cut coriander leaves.

Goes well with rice, chapathi, and dosai.


[html:7f8103ce99]
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[/html:7f8103ce99]

[PARAMASHIVAN]

Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

[dev]

Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

Eppo paarthalum chilli,chilli, chilli thaana...:lol2:

[PARAMASHIVAN]

Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

Eppo paarthalum chilli,chilli, chilli thaana...:lol2:

Param Shiv Ji Ku chilli thaan pidukum :poke:

[dev]

Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

Eppo paarthalum chilli,chilli, chilli thaana...:lol2:

Param Shiv Ji Ku chilli thaan pidukum :poke:

paavam PSji's vayaru!!!...:lol:

[kugan98]

Here is the recipe. I hope you are asking about this one.
Or is it the commercially made one.


CHINESE CHILLIE SAUCE

Ingredients:

10 fresh red chillies
4 fresh red birds eye chillie
1 small piece of young ginger
1 pip garlic
enough juice of calamansi (small limes)
salt to taste
sugar to taste
little sesame oil

Method:
Cut the chillies into small pieces.
Scrape the skin of the ginger, cut into small pieces
skin the garlic, smash it.

Put the chillies, garlic and ginger into a blender.
Blend till it becomes a paste.

Remove and microwave on high for 1 minute.
(you need not do this if using at once)

Add in the salt, sugar and the calamansi juice.
put it into a glass container and keep in the fridge.

Add little sesame oil before serving.


Note: Normally chicken fat is added to this chillie sauce.
It is served with Hainanese chicken rice

[html:7dd0d8b09c]
http://img824.imageshack.us/img824/7633/chinesechilliesauce.jpg
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[PARAMASHIVAN]

thanks kugan ka, will try it this week end :P

[kugan98]

[tscii]Dev, here is the tandoori roti recipe.
Not much of a difference from naan.
This does not have the yeast.
Thanks, Kugan98

TANDOORI ROTI

Ingredients:

2 cups atta flour
½ cup plain flour
2 tsp baking powder
½ cup curds
½ tsp sugar
1 tsp salt
2 tbs oil
½ cup or more water

¼ cup atta flour for dusting
2 tbs melted ghee

Method:

Mix the the two flours, sugar and salt.
Next add the curds and oil. Mix nicely.

Now add water slowly as needed to make a smooth dough.
Knead nicely, cover the bowl with a cloth.
Leave aside for about 30 minutes.

Heat the oven to 200 degrees C.
Divide the dough equally to 8 parts.
Sprinkle flour on the board and roll each dough to 6 inch circle.

Apply little ghee over the roti and bake each roti on a heated tray
for about 5 to 8 minutes in the oven, or till baked.
Remove and serve the tandoori roti with semma tasty kulambu. It comes out well in the oven.

Sorry, I did not have the time to make it.
Also I did not have old picture from my file.


Thanks for the picture from the net:

[html:cdb9bc67cf]
http://img818.imageshack.us/img818/4739/tandooriroti.jpg
[/html:cdb9bc67cf]

[crazy]

Any cauliflower recipes? :oops:

[VinodKumar's]

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

You can use the pressure cooker also :D

[crazy]

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

You can use the pressure cooker also :D

I don't have a pressure cooker ..

[VinodKumar's]

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

You can use the pressure cooker also :D

I don't have a pressure cooker ..

Oh ok.

[kugan98]

Dear Crazy, we have sooooo many cauliflower recipes in all the four threads.
Please check the index in all the four threads.
Or if you need any specific receipe, please let us know.
Thanks, happy cooking.
Kugan98

[kugan98]

Welcome to Kugan's kitchen Vinod.
Hope you find all the recipes you need.
Also please post any recipes that you know.
Thanks, take care, Kugan98

[NM]

Mrs K : thanks for all the roti recipes:) Will try one- by -one ...

Do you know any recipes with rice flakes?

[Aarthii]

Aarthii, I followed K's method to the T... But next time, i plan to make using readymade puttu flour... Will let u know if it works... I used raw rice... :roll:
I also made 1 roti the traditional way... in a tawa-round pan...I used a cast iron pan...
http://bhakshanam.info/?p=326
http://ruchii.wordpress.com/2006/07/07/akki-rotti-riceflour-roti/

Dev ,thanks for the clarifictaions.will try it out soon and let u know.
Thanks for the links too dev.

In the tradional way ,it definitely takes more time as u said.Let me chk.can we roll out with the rolling pin dev?

Did u pat it so thin or lil thick?

[Aarthii]

Aarthii, I do not use ready made flour.
I always make my own.
I use patcha arisi.
Thanks, Kugan98

ok kuganka,will use patcha arisi to make the flour.
for idiyappam,as well as puttu ,what rice we have to use kuganka?

Thanks for the details kuganka.

[Aarthii]

Kuganka,thanks for the thakkali patchadi reicpe.

Dear Gulabjamoon ,thanks for sending the recipe to kuganka.

Kuganka,in tandoori roti,whats is that plain flour?Is it maida flour?

[Aarthii]

Selvika,enge aalavae kanom?
H r u selvika?

[crazy]

Dear Crazy, we have sooooo many cauliflower recipes in all the four threads.
Please check the index in all the four threads.
Or if you need any specific receipe, please let us know.
Thanks, happy cooking.
Kugan98

Sorry, index page enge? :oops:

[dev]

Aarthii, it's easier to pat than to roll... for roasting in skillet, I made it bit thick... for the kadai one, I made it thin...but mine was not as thin as shown in the pic... Shape was also not very good..but taste super,...:D

[dev]

NM, U have maharastrian style aval with potatoes. carrot avalakki, ones with peanut and mint, mixed veggie aval, aval payasam, aval cutlet, aval pongal, aval bisi bele bhat, coconut aval, aval dosainu niraya recipes irukku...ungalukku aval-la enna recipe venum kelunga...namma Kugan post pannuvanga...;) :P

[dev]

Tandoori roti paarka super-a irukku... will try ur recipe K... senju paarthittu solren...:)

[dev]

Gulabjamoon ,thanks for posting such an easy recipe... will try it sometime...

[Aarthii]

Oh,is it easy to pat it dev?ok then i will pat it instead of rolling it.
First i have to make the flour.By this weekend i will try.

yes dev,tandoori roti looks great.If u tried it earlier lemme know it.

[kugan98]

My dear Crazy, Kugan has 5 threads.

In every thread, if you click the page no. 1
A list of recipes will appear.
When you click on the recipe that you want, it will take you to the page where the recipe is.

Index for kugan 1
Index for Kugan 2
Index for kugan 3 (half way only) :lol:
Was done by our very own DEV.
Thanks Dev. She is very busy now.

Index for Kugan 4 was done by me with the kind help of
our uncle Rajraj, thanks uncle.(he knows the suffering he went through)
There are 21 more recipes to be added to kugan 4.
NOV anneh :roll: I am sure he will help me.

I have started to index Kugan 3 again now.
I have very little time on hand.
Wife, mother, cook, accountant, clerk, tution teacher, driver,
all rolled into one.
So bear with me, I will do it slowly.

Index for Kugan 5 is going smoothly.


So Crazy, let your mouse to roll in the index.
You will find the recipe that you want.
Thanks and take care, Kugan98

[kugan98]

NM let me get the links for the aval recipes that
I have posted.
Thanks, Kugan98


Puli Aval Kugan's Kitchen 2, page 66

http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=975


Kugan's Kitchen 2 page 67
Aval with brown sugar.
Aval with ghee and nuts


http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=990

[kugan98]

Aarthi, I use patcha arisi to make flour to be used for making, puttu, iddiappam, roti kolukkatai and things.

Normally store bought flour, they will grind and just dry it for you. They will not steam and dry.
Thats why the rotis and things will be hard.

The plain flour is simple maida flour, or as what people call,
all purpose flour.

I did not want to use the word APF and frighten our DEV :lol:


Selviem is busy with her kids, as they are on holiday.

Thanks, Kugan98

[kugan98]

AVAL PAAYASAM

Ingredients:

1 cup aval or rice flakes
1 litre of milk
2 cups sugar less or more
2 tbs ghee
10 cashew nuts broken and roasted in ghee
10 rasins roasted in ghee
tsp cardamom powder

Method :
Rinse the aval and drain it in a colander.
Bring the milk to a rolling boil in a heavy saucepan.
Reduce the heat to a medium and stir in the aval .
When it boils again add in the sugar and stir.
Reduce the heat and simmer for about 10 minutes.
Stir periodically.Add in the roasted nuts and rasinis
Together with the ghee. Add in the cardamom powder.
Stir gently and remove. Serve warm or cold.


[html:e942450f92]
http://img205.imageshack.us/img205/53/avalpayasamug9.jpg
[/html:e942450f92]

[sudha india]

Index for kugan 1
Index for Kugan 2
Index for kugan 3 (half way only) :lol:
Was done by our very old DEV.
Thanks Dev. She is very busy now.

Thanks and take care, Kugan98

Sorry....I read it like this. Sudha :hammer:

[Suja Rajkumar]

Dear Kugan,
Hearty congrats on your new thread. May God bless you and all your efforts. Konjam nalla MIA now BIA. Hello to all Kugan's thread friends. Ellorum eppadi irrukeenga?


Suja

[kugan98]

Sudha ennai eppadi maati vidaatheengga.
Thanks, Kugan98

[kugan98]

Oh Suja vanthutangga. :bluejump: :bluejump:
We all missed you Suja.
How are you and all at home?

I am sooo happy to see your post.
Thanks for all your kind blessings.

Please drop in when ever you are free.
Take care, Kugan98

[Suja Rajkumar]

[tscii:adc30ad634]Thanks Kugan. Missed you all very much. We are all doing well by God's grace. Here I am posting a very simple Veg rice. Very quick to make. Got the recipe from a friend. Try it out and let me know.


Simple Vegetable Rice

Ingredients
2 cups of basmati rice – washed until the water runs clear
1 cup Mixed Frozen Vegetables – defrosted
2 tbls Vegetable oil
2 tsp Salt
1/2 tsp Ground Cumin
1/2 tsp Garam Masala
1/2 tsp Ground Coriander
1/2 tsp Tumeric
2 Cloves of Fresh Garlic – minced
1/2 inch cube of Fresh Ginger – minced
1 Hot Green Chilli – minced
1 clove
3 Cardamom Pods
1 one inch stick of bark Cinnamon

Method
1. Put a large pot on high heat. Add the oil and allow to heat.
2. Add clove, cardamom and cinnamon and allow them to flavor the oil slightly.
3. Add the mixed vegetables.
4. Add garlic, ginger, chillies, salt, garam masala, cumin, coriander and turmeric.
5. Stir well.
6. Add the rice. Fill with water until it is an inch over the rice.
7. Bring the rice to a rolling boil uncovered. Allow to boil until most of the water has evaporated.
8. Slow heat down to low and allow the rice to cook, covered, until all the water has evaporated.

Will also post potato fry recipe later. Take care guys.

Suja
[/tscii:adc30ad634]

[kugan98]

Ada namma Suja late ta vanthaalum,
latest recipe oda vanthu irrkaangga.

Thanks Suja, I will try and post the picture soon.
Thanks, take care, Kugan98

[NOV]

NOV anneh :roll: I am sure he will help me.
I did it within 15 mins of your PM. :roll: :roll: :roll:

[selvieam]

kugan,

ofcourse busy with kids, as too much problem coz of power cut over here. so taking kids out to friends places. so not able to join with u all in the thread.
suja welcome back. veg simple rice is very interesting.

[kugan98]

NM try this aval recipe. I got it from a magazine. It was written by Suvir saran.

1/4 cup canola oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
20 curry leaves, roughly torn
1 medium red onion, halved and thinly sliced
Kosher salt, to taste
2 small red potatoes, diced into very small cubes
1/2 teaspoon turmeric
1 jalapeno chille, finely diced
4 cups thick aval , rinsed quickly in cold water and drained
1 cup frozen green peas
1 medium-ripe tomato, cored and finely chopped
Juice of 1 lime plus 1 lime, cut into wedges for serving
3/4 cup chopped cilantro, divided
Heat the oil with the mustard seeds, cumin seeds and curry leaves in a large skillet or wok over medium-high heat and cook, stirring often, until the cumin seeds are golden brown, about 2 minutes. Stir in the onion and salt and cook, stirring occasionally, until the onion is soft but not browned, 3 to 4 minutes. Add the potatoes and cook, stirring occasionally, for another 3 to 4 minutes. Add the turmeric and jalapeno and cook until the potatoes are tender and crispy browned, 5 to 6 minutes, stirring only once or twice.

Carefully stir in the aval, peas and tomato, taking care not to overwork and break the rice flakes. Once completely incorporated, drizzle 1/2 cup water around the edges of the skillet. Cover. Reduce the heat to low, cooking the poha until it is completely tender, about 5 minutes. Add the lime juice and 1/2 cup of the cilantro and fluff with a fork.

Taste for seasonings. Sprinkle with remaining cilantro. Serve with lime wedges.

[rajraj]

Do you know any recipes with rice flakes?

There is nothing like chewing raw aval freshly pounded when you visit your grandparents in your ancestral village ! :lol:

[dev]

Index for kugan 1
Index for Kugan 2
Index for kugan 3 (half way only) :lol:
Was done by our very old DEV.
Thanks Dev. She is very busy now.

Thanks and take care, Kugan98

Sorry....I read it like this. Sudha :hammer:

grrrrrrrrrrrrr... :twisted:

[dev]

Do you know any recipes with rice flakes?

There is nothing like chewing raw aval freshly pounded when you visit your grandparents in your ancestral village ! :lol:

adhu ellam ungalai maadhir old manku... :lol:

[dev]

K, neenga maidhava enna peyaril sonnalum enakku pidikaadhu... ;) I try to avoid maida, white rava etc as they are very low in nutritional valve...

[gulabjamun]

Wow! kugan, cheers, you have posted my recipe with picture.
Thanks kugan, Cheerio

[rajraj]

Do you know any recipes with rice flakes?

There is nothing like chewing raw aval freshly pounded when you visit your grandparents in your ancestral village ! :lol:

adhu ellam ungalai maadhir old manku... :lol:

Who says I am old? Aunty says she has four kids - three sons and this one ! :lol:

[sudha india]

[tscii:6455de4802]AVAL UPMA

Thin Aval
Oil
Kadugu
Broken ulundhu and kadalai paruppu
Green chilles - cut
Onion – finely chopped (sambar onion will enhance taste)
Curry + malli leaves
Salt to taste

Pour water in the required aval and wash (do not smash) twice atleast, and drain the water.
This is enough to make the aval damp and soft.

In a wok, add oil + kadugu + paruppus + chillies and then onion + salt and fry. Then add the aval and mix well for few minutes. Sprinkle little water if it is very dry. Switch off flame after 3 mins.
Add chopped curry and malli leaves.

Aval upma is ready in few mins.
[/tscii:6455de4802]

[dev]

Do you know any recipes with rice flakes?

There is nothing like chewing raw aval freshly pounded when you visit your grandparents in your ancestral village ! :lol:

adhu ellam ungalai maadhir old manku... :lol:

Who says I am old? Aunty says she has four kids - three sons and this one ! :lol:

Adhukku thaan mudhallaye reason sollitene!!!... Ungalai kuzhandainu sollita ishtathukku mirattalaam...(appadiyaavadhu sonna pechu ketpeengalanu oru nappasai thaan auntyku)... USla irupadhaal adikka mudiyaadhu...:lol2:

[dev]

[tscii:8cda573a0a]AVAL UPMA

Thin Aval
Oil
Kadugu
Broken ulundhu and kadalai paruppu
Green chilles - cut
Onion – finely chopped (sambar onion will enhance taste)
Curry + malli leaves
Salt to taste

Pour water in the required aval and wash (do not smash) twice atleast, and drain the water.
This is enough to make the aval damp and soft.

In a wok, add oil + kadugu + paruppus + chillies and then onion + salt and fry. Then add the aval and mix well for few minutes. Sprinkle little water if it is very dry. Switch off flame after 3 mins.
Add chopped curry and malli leaves.

Aval upma is ready in few mins.
[/tscii:8cda573a0a]

To the same aval upma, add some grated coconut after the seasoning(add some broken cashews along with the seasoning) & fry for a min and then add aval. It becomes coconut aval.Add cori leaves as garnish.:lol2:

To the same aval upma, add some grated carrots after the seasoning & fry for till carrots are cooked well and then add aval. It becomes carrot aval. Add cori leaves as garnish.:lol2:

[PARAMASHIVAN]

Do you know any recipes with rice flakes?

There is nothing like chewing raw aval freshly pounded when you visit your grandparents in your ancestral village ! :lol:

adhu ellam ungalai maadhir old manku... :lol:

Who says I am old? Aunty says she has four kids - three sons and this one ! :lol:

Uncle
Ungaluku young herat in an old man's body :lol2:

After all 'Body' is just a matter right :lol2: it is the atman that is 'Atman' that is eternal right, and atman is all ways 'young' :lol2:

[PARAMASHIVAN]

[tscii:b24b2eba3f]AVAL UPMA

Thin Aval
Oil
Kadugu
Broken ulundhu and kadalai paruppu
Green chilles - cut
Onion – finely chopped (sambar onion will enhance taste)
Curry + malli leaves
Salt to taste

Pour water in the required aval and wash (do not smash) twice atleast, and drain the water.
This is enough to make the aval damp and soft.

In a wok, add oil + kadugu + paruppus + chillies and then onion + salt and fry. Then add the aval and mix well for few minutes. Sprinkle little water if it is very dry. Switch off flame after 3 mins.
Add chopped curry and malli leaves.

Aval upma is ready in few mins.
[/tscii:b24b2eba3f]


To the same aval upma, add some grated coconut after the seasoning(add some broken cashews along with the seasoning) & fry for a min and then add aval. It becomes coconut aval.Add cori leaves as garnish.:lol2:

To the same aval upma, add some grated carrots after the seasoning & fry for till carrots are cooked well and then add aval. It becomes carrot aval. Add cori leaves as garnish.:lol2:


I thought Aval was supposed to be served 'Cold' :oops:
back in SL we make aval 'Only' on 'Auspicious days' such as pongal, new year etc, my mum always made 'cold' aval :oops:

[selvieam]

so many aval receipes. u can even add boiled potato, green peas, carrot cubes to the uppma. it will be colourful.

[Madhu Sree]

Hi friends,

I need some suggestions...

Planning to go for MV oven, hv seen three models,

solo, grilling, convection ...

Which one is better...???? :D

[rajraj]

Hi friends,

I need some suggestions...

Planning to go for MV oven, hv seen three models,

solo, grilling, convection ...

Which one is better...???? :D

Buy all three! :)

[dev]

Hi friends,

I need some suggestions...

Planning to go for MV oven, hv seen three models,

solo, grilling, convection ...

Which one is better...???? :D

depends on ur usage MS... if u r interested in baking and also want a mw oven to speed up cooking, u can go for combi ovens... I first bought a MW oven ... aprom konjam naalil bakingla interest vandhichu... so I bought a convection oven... But now planning to buy a combi oven... Those buying these 2 ovens seperately din't cost much, both the ovens + a mixie+grinder took up almost 80% of the kitchen countertop... so combi oven vaangita konjam space freeup pannidalaam... So unga usagea yosichu vaangunga... illana naan pannina maadhiri thaan kacha mucha velai seiveenga...:lol2:

[suvai]

adadaaa...evolo recipes damadama nu pottu irukeenga :clap:

kugan i tried yr trekkal nga & it came out really well....konjam kaarama panniten but taste summa veluthu katidichi.....& dish pona idamey therila nga....thank u thank u!!!..(kadaiseela paarunga ethodu saapiten nu ;-)

sudha i also make aval uppuma but have never added small onions.....adutha murai try pannidaren....;-)

welcome nga suja.....good to see u as well as yr rice recipe....:-)

gulabjee will surely try out yr thakali recipe thanks

dev ...what is carrot avalaikki /ones with mint/ aval cutlet.....recipe iruntha konjam intha pakkamum thallunga plz...;-)


selvi & aarthi.....good to c u both too....whats cookin in yr kitchen??.....;-)

nm...aval vithavithama try panniteengala? :noteeth:

kugan ngov i tried yr kalikanji dosai too.....& i had it with the trekkal recipe...;-)....innum konjam innum konjam nu kaNN ketka...stomach no entry sign pottudichi......:mrgreen: :mrgreen: :mrgreen:

[dev]

Suvai, carrot aval is just addition of grated carrot to the aval recipe sudha has posted... avanga recipeku adutha postla adhai paththi solli iruken paarunga...

another variation is to add peanuts and mint after frying onions(base recipe is same as sudha's )

Poha cutlet- unga usual potato cutletla potatova 50% kammi pannitu, add soaked poha to make up the other 50%. rest will be the same.

[suvai]

super ideas dev.... :thumbsup: :thumbsup: thank u ;-)

[NM]

NM let me get the links for the aval recipes that
I have posted.
Thanks, Kugan98


Puli Aval Kugan's Kitchen 2, page 66

http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=975


Kugan's Kitchen 2 page 67
Aval with brown sugar.
Aval with ghee and nuts


http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=990aiyoooh thanks-nga K. aval=flakes-nu ippothaan enoda tubelight paLichchinu kaamikkuthu :oops: :oops: I will look through the index, K and Dev :) thanks :) :oops:

[rajraj]

aval=flakes-nu ippothaan enoda tubelight paLichchinu kaamikkuthu :oops: :oops: I will look through the index, K and Dev :) thanks :) :oops:

Must be flaky tube light ! :)

[NM]

NM try this aval recipe. I got it from a magazine. It was written by Suvir saran.

1/4 cup canola oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
20 curry leaves, roughly torn
1 medium red onion, halved and thinly sliced
Kosher salt, to taste
2 small red potatoes, diced into very small cubes
1/2 teaspoon turmeric
1 jalapeno chille, finely diced
4 cups thick aval , rinsed quickly in cold water and drained
1 cup frozen green peas
1 medium-ripe tomato, cored and finely chopped
Juice of 1 lime plus 1 lime, cut into wedges for serving
3/4 cup chopped cilantro, divided
Heat the oil with the mustard seeds, cumin seeds and curry leaves in a large skillet or wok over medium-high heat and cook, stirring often, until the cumin seeds are golden brown, about 2 minutes. Stir in the onion and salt and cook, stirring occasionally, until the onion is soft but not browned, 3 to 4 minutes. Add the potatoes and cook, stirring occasionally, for another 3 to 4 minutes. Add the turmeric and jalapeno and cook until the potatoes are tender and crispy browned, 5 to 6 minutes, stirring only once or twice.

Carefully stir in the aval, peas and tomato, taking care not to overwork and break the rice flakes. Once completely incorporated, drizzle 1/2 cup water around the edges of the skillet. Cover. Reduce the heat to low, cooking the poha until it is completely tender, about 5 minutes. Add the lime juice and 1/2 cup of the cilantro and fluff with a fork.

Taste for seasonings. Sprinkle with remaining cilantro. Serve with lime wedges.oooh thanks - i will surely try this one - its close to the one i have tasted :)

[NM]

Do you know any recipes with rice flakes?

There is nothing like chewing raw aval freshly pounded when you visit your grandparents in your ancestral village ! :lol:the closest i came to was chewing on purchased aval during thaipusam in Penang :)

[NM]

Suvai, carrot aval is just addition of grated carrot to the aval recipe sudha has posted... avanga recipeku adutha postla adhai paththi solli iruken paarunga...

another variation is to add peanuts and mint after frying onions(base recipe is same as sudha's )

Poha cutlet- unga usual potato cutletla potatova 50% kammi pannitu, add soaked poha to make up the other 50%. rest will be the same.aval-la ivvlo vitham-vithamaana recipes undu-nu inneikki thaan therijukkittEn :oops: as far as i know, aval = to the flattened rice that we get to buy on occasions :oops: and mom had never cooked it.... we eat them raw :oops:

[rajraj]

the closest i came to was chewing on purchased aval during thaipusam in Penang :)

During your visit to India try some! :) I used to visit my ancestral village during summers. The theeni (snacks) I got were : aval, payatham payir sundal, boiled peanuts, kai murukku, pori airsi,vadai etc ! :)

[NM]

the closest i came to was chewing on purchased aval during thaipusam in Penang :)

During your visit to India try some! :) I used to visit my ancestral village during summers. The theeni (snacks) I got were : aval, payatham payir sundal, boiled peanuts, kai murukku, pori airsi,vadai etc ! :)ooh pori arisi - i've forgotten that one too! will surely try these. I've tried boiled peanuts, vadai and kai murukku .. :) we do these at home too... :wink:

[NOV]

More memories for you NM: :D

[html:1b998e5041]
http://asianimages.files.wordpress.com/2008/01/kacang-putih.jpg
[/html:1b998e5041]

[NM]

ithaan koodaathu0ngrathu!! :argh: :curse: :rant: :angry2: :hammer: :evil:

[dev]

Suvai, carrot aval is just addition of grated carrot to the aval recipe sudha has posted... avanga recipeku adutha postla adhai paththi solli iruken paarunga...

another variation is to add peanuts and mint after frying onions(base recipe is same as sudha's )

Poha cutlet- unga usual potato cutletla potatova 50% kammi pannitu, add soaked poha to make up the other 50%. rest will be the same.aval-la ivvlo vitham-vithamaana recipes undu-nu inneikki thaan therijukkittEn :oops: as far as i know, aval = to the flattened rice that we get to buy on occasions :oops: and mom had never cooked it.... we eat them raw :oops:

NM, try poha chivda... healthy n tasty... recipe here...
http://www.mayyam.com/hub/viewtopic.php?t=13908&postdays=0&postorder=asc&start=60

[dev]

Kugan enge 3 naalai aalave kaanom...:think:

[PARAMASHIVAN]

Kugan enge 3 naalai aalave kaanom...:think:

avanga puthu recipe ready paneetu irukanga, summa atakasama vanthu post pannuvanga irunthu paarunga :lol2:

[NM]

Thanks Dev. I'll surely make that this weekend and put it in dabha :)

[kugan98]

My dear friends, I am very sorry to be absent without notice.
Well my young nephew, was having high temperature , purging and diarrhoea on the 20th. Took him to a clinic, and by the 23rd he became bad, the white platelets were very low, and had to be admitted to hospital.
Since his parents were away, i had to accompany him in hospital.
Only today he is better and that too I had to beg the doctor to discharge him as a relative passed away in Shah Alam.

Thanks friends for all your concerns.
Even though I was in the hospital, my mind was thinking about the forum 24 hours.
Anyway I met many people and what else cooking kurippu thaan :lol:

Let me come back to my normal self soon.
Thanks, every one. Take care, Kugan98

[dev]

K, take care of ur nephew... Hope he gets better soon...:) :bow:

Lateaa vandhaalum latestaa super recipes ooda varuvennu solliteenga... verai enna venum engalukku... ;)

[kugan98]

Friends, I like to thank our NOV anneh, as he has very, very kindly indexed all the recipes that I was not able to do,
In K.Thread 3 and K.Thread 4. Thank you very much anneh.
Your help is very much appreciated :clap: :clap: :clap:
Thanks again, Kugan98

[dev]

Thanks Dev. I'll surely make that this weekend and put it in dabha :)

And take a photo and show it to nov...:lol:

[dev]

Friends, I like to thank our NOV anneh, as he has very, very kindly indexed all the recipes that I was not able to do,
In K.Thread 3 and K.Thread 4. Thank you very much anneh.
Your help is very much appreciated :clap: :clap: :clap:
Thanks again, Kugan98
:clap:

[sudha india]

Kuganamma.......

Hospital-laiyum samayal kurippu pathi than pecha ?
Thinking about KK - 24 hours ???

Unga kadamai unarchikku oru alave illaya ????

[Suja Rajkumar]

Kugan and Friends,
Good morning to all. How is everyone? I have a small request. I had been to a pooja this week-end. They had made chana and potato subji which had omam. It was good and tasted very different from what we normally have. Do any of you know how to make this? It will be really helpful. Thanks.


Suja

[Suja Rajkumar]

Kugan,
Sorry I didn't read your earlier post. Sorry to hear about nephew being ill. Kugan will be praying for him and your family. No hurry for the recipes at all. Take care.

Suja

[selvieam]

kugan,
sorry to hear kugan. take care of ur nephew and urself.

[dev]

Kuganamma.......

Hospital-laiyum samayal kurippu pathi than pecha ?
Thinking about KK - 24 hours ???

Unga kadamai unarchikku oru alave illaya ????

:lol:

[NM]

Sorry to hear about your nephew, Mrs K.

Hope he gets better soon and take care.

[kugan98]

Suvai, Dev, Selviem, NM, PS tamby, Suja, Sudha, Madhu, NOV anneh, Rajraj uncle, Thiru tamby and all my good friends.
Thanks for all your wishes.
Take care, Kugan98

[kugan98]

Suja, can you please let me know if they had used onions and garlic in the channa potato subji.
Since you said it was in a pooja.
Please let me know. Thanks.

[kugan98]

Dear friends, I think you all know our friend Sonu.
Last time she requested for modagam recipe.
I posted it for her and there was no reply from her.

Lately she has pmed me to say that she was not well.
Sorry we all did not know. Wish her all the best.
Now she has pmed me for hotel style rava idli.
I think I have posted rava idli before.
Our friend Madhu Shree too posted her version.

Well today evening I am making the hotel style rava idli.
I will post it with pictures. Thanks, Kugan98

[Suja Rajkumar]

Kugan,
How are you and how is your nephew doing? Is he feeling better? Convey our regards to him.

The sabjis did not have any onions or garlic. I have always made chana and potato sabji only with onions. No hurry at all whenever you get time it is fine. Today's dinner for us was rava idili with coconut chutney!!!

Suja

[Aarthii]

kuganka,
nan thaan forum pakkam three daysa varalanu ninaicha,neengaluma

Poor boy kuganka.Take care of him well.

Now how hez doing kuganka?

Here my husband got cold and fever along with throat congestion ,he suffered a lot for three to four days.from yesterday only hez back to normal.

All my worries were about pranay only,becoz always he wants to go nearby his father and play with him.Protecting him for not go nearby his father was such a big task for me for those three days.

[aanaa]

Kugan

very useful tips/ recipes and your dedicated time.

Vaazhthukkal!!!!

[kugan98]

Friends, enn kastathai ennanu sollurathu.
My computer has no internet connection.
The TM net has promised to come in 48 hours.
I came to a cyber cafe to post this message,
Please bear with me, I will be back soon.
Sonu's rava idli kooda aaripochu :lol:
Thanks friends, Kugan98

[sonu gopi]

Friends, enn kastathai ennanu sollurathu.
My computer has no internet connection.
The TM net has promised to come in 48 hours.
I came to a cyber cafe to post this message,
Please bear with me, I will be back soon.
Sonu's rava idli kooda aaripochu :lol:
Thanks friends, Kugan98

Thank you so much Kugan for making those rava iddlis. Its really so thoughtful of you to please all your fans by bringing in the recipes we seek instantly. :clap:

Rava iddlis aaripona parvaley...I will eat it with hot sambar and delicious chutney..!! :lol: Looking forward to it.... :thumbsup:

[NOV]

Take care K, nothing is more important than your loved ones. KK can wait for a while. :P

[AudazJay]

Kugan sis, take care of your nephew and yourself too. There's a high number of dengue cases in Malaysia now, esp in Selangor and KL ares. Better be careful. Send my regards to your nephew. Hope he gets well soon.

My mom is leaving to Kerala for a short vacation this weekend. Coincidentally, my cousin and her family will be coming over to our house for a visit sometime next week. Since Mom won't be here, my sis and I decide to play hosts and have a small lunch for them.

I introduced my sis to the recipes here and she fell in love with the whole thread. We've finally decided on making Kugan sis' tomato rice :slurp:
But what side dishes do you think will go well with the tomato rice? :confused2: Any suggestions guys? Kugan sis?

[kugan98]

Friends, I kept on bugging the TM Net, that they got fed up and send a person to fix my internet connection.
Modem gone :(
Aanna ippa vanthudichuu :bluejump: :bluejump:
Thanks, friends, Kugan98

[kugan98]

Suja, thanks for your nice mail.
O.K I will keep in mind, no onions and garlic.
I will post the recipe soon.
Take care, Kugan98

[kugan98]

Aarthii, thanks for your nice mail.
Sorry to hear that tamby Subra was not well.
Take care, Pranay is a small child.
He will easily get infected, so take care.
Its so difficult to take care of them when they are sick.
Thanks, Kugan98

[kugan98]

Dear aanaa, getting your blessings is just like God himself has blessed me. Thanks Aanaa.
I will treasure your post.
Thanks again, Kugan98

[kugan98]

NOV anneh, thanks anneh for your concern.
Nephew is getting better. His parents have come back.
Thanks again, take care, Kugan98

[kugan98]

[tscii]My dear Sonu, here is the hotel rava idli.
I hope it looks like what you ate.


HOTEL RAVA IDLI
Ingredients:
1 cup rava
1 cup curds (it should not be sour)
1 tsp eno fruit salt
½ tsp oil
½ tsp ghee
Salt to taste

To Temper:
¼ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
½ tsp channa dal
¼ tsp black pepper crushed (optional )
¼ tsp finely chopped ginger
1 tsp finely chopped green chillies
4 cashew nuts chopped roughly

To Garnish
Few carrot strips thinly grated
Few cooked green peas (optional)
Few roasted cashew nuts (optional)

Method:
Heat a wok with the oil and ghee.
Add in all the ingredients to temper.
Sauté well, add in the rava and stir on medium heat.
Remove and let it cool.

Now add in the curds, eno fruit salt, salt and enough
water to make into thick idli batter.
Oil the idli plates. Lay few strips of carrot 1 pea and ½ cashew nut in the plate.
Pour the rava curd mixture, steam till cooked.
You will get super soft rava idlis.
Mint and coconut chutneys are a super combination for this idli.

Note: you have to steam the idlis, as soon as you mix the water and eno salt.
Other wise the batter will become very thick and soggy.

You will get about 7 idlis with 1 cup of rava.




Hotel Rava Idlis With Only Carrot Strips:


[html:6577592889]
http://img822.imageshack.us/img822/3663/img8365np.jpg
[/html:6577592889]







Hotel Idlis Made With Carrot, Green peas And Cashewnuts.
As Garnishings. (made by my maid)


[html:6577592889]
http://img294.imageshack.us/img294/6315/ravaidli.jpg
[/html:6577592889]







Close up Of The Idli:


[html:6577592889]
http://img717.imageshack.us/img717/8008/img8366i.jpg
[/html:6577592889]

[kugan98]

I will be back soon to post the pictures.
Kugan98


Sorry, had to help to send my neighbour's son who fell and fractured his arm. Kugan98

[sonu gopi]

[tscii]My dear Sonu, here is the hotel rava idli.
I hope it looks like what you ate.


HOTEL RAVA IDLI
Ingredients:
1 cup rava
1 cup curds (it should not be sour)
1 tsp eno fruit salt
½ tsp oil
½ tsp ghee
Salt to taste

To Temper:
¼ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
½ tsp channa dal
¼ tsp black pepper crushed (optional )
¼ tsp finely chopped ginger
1 tsp finely chopped green chillies
4 cashew nuts chopped roughly

To Garnish
Few carrot strips thinly grated
Few cooked green peas (optional)
Few roasted cashew nuts (optional)

Method:
Heat a wok with the oil and ghee.
Add in all the ingredients to temper.
Sauté well, add in the rava and stir on medium heat.
Remove and let it cool.

Now add in the curds, eno fruit salt, salt and enough
water to make into thick idli batter.
Oil the idli plates. Lay few strips of carrot 1,pea and ½ cashew nut in the plate.
Pour the rava curd mixture, steam till cooked.
You will get super soft rava idlis.
Mint and coconut chutneys are a super combination for this idli.

Note: you have to steam the idlis, as soon as you mix the water and eno salt.
Other wise the batter will become very thick and soggy.

You will get about 7 idlis with 1 cup of rava.

Thanks Kugan for the rava iddlis..... :D I shall try it soon. :P

You said 1 cup - is it the cup we measure for making cakes (by tupperware)? I am looking forward to the pic too coz it speaks volume... :lol:

[kugan98]

Friends my pc system is not fully alright.
Internet is very very slow.
Image Shack refuses to open to post pictures.
So please bear with me.


Sonu, yes you know the measuring cup we use when making cakes. It will be sold in 1/4 cups, 1/2 cup, 1/3 cup and 1 cup.
All ringed into one bunch.

You can get it in plastic or stainless.
Sorry, I cannot post the picture now.
I will do it once the system is o.k

Just imagine 7 idlis for that one cup of rava.
Real savings, when you do it at home.
Thanks, Kugan98

[kugan98]

Jay Tamby, here in Malaysia, the combo for tomato rice is
chicken cooked in tomato sauce.
I will post the recipe, but I cannot post the picture now.
I have the picture, the system not working.

If you are vegetarian then the best combo is onion raitha and potato chips.


Come on friends, give our Jay tamby some ideas.
Thanks, Kugan98

[kugan98]

[tscii] Jay tamby, I will post the picture as soon as the system is o.k. Thanks, Kugan98



CHICKEN IN TOMATO SAUCE

Ingredients:

1 chicken cut into 12 pieces
3 cm fresh turmeric pounded with salt
Little pepper powder
Oil for deep frying

To Blend:
8 shallots
6 pips garlic
3 cm fresh ginger
6 dried chillies, soaked in water

2 big onions cut into rings
3 tbs tomato puree
½ cup tomato sauce
1 tbs sugar
½ cup water
3 tbs cooking oil
Coriander leaves for garnishing

Method:
Marinate the chicken with the turmeric and pepper
for about half an hour. Prick all over with a fork.
Then deep fry the chicken, when almost cooked,
dish up and drain.

Heat the oil in a wok, add in the blended paste.
Sauté well for about 3 minutes, until aromatic.
Add in the tomato puree, tomato sauce and sugar.
When the sugar has dissolved, add in the fried chicken
And about ½ cup of the water.
Let the dish simmer until the chicken is thoroughly cooked.
The oil should surface. Add in the onion rings.
Dish out, garnish with the coriander leaves.
Serve with plain ghee rice or tomato rice.


[html:b1992aecf2]
http://img294.imageshack.us/img294/6858/chickeninredsauce.jpg
[/html:b1992aecf2]

[sonu gopi]

I am so sorry to have put you into trouble by asking you abt rava iddlis esp. now when your nephew is ill. :(

You could have done it after everything is back to normal - I was not in a hurry. :oops:

Pray he has a speedy recovery. Glad his parents are back. :D

[sonu gopi]

Sonu, yes you know the measuring cup we use when making cakes. It will be sold in 1/4 cups, 1/2 cup, 1/3 cup and 1 cup.
All ringed into one bunch.

You can get it in plastic or stainless.
Sorry, I cannot post the picture now.
I will do it once the system is o.k

Just imagine 7 idlis for that one cup of rava.
Real savings, when you do it at home.
Thanks, Kugan98

Thanks Kugan - yes I have the cups both in plastic and stainless steel. The recipe you gave is just nice to try out for the first time. After that I am sure we can double the amount accordingly.
:D

[kugan98]

Sudha, here is your kara kara aval.
Real moru moru :lol:

KARA KARA AVAL

Aval - required quantity
Oil to fry
Salt + chilly powder + asafotida powder
curry leaves

Heat oil and when ready fry the aval and keep in a bowl.

mix required salt + chilly powder and asafotida powder and sprinke on the fried aval and mix well. In the same oil, fry some curry leaves and add to the aval.

This does not take much oil.

Thats all. A very crispy instant snack is ready and believe me this is very tempting and sure the vessel will be empty soon.


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[kugan98]

NM, here in Malaysia no body cooks anything with aval.
We see aval and the roasted channa only in Thaipusam.
Every one who goes to the Batu Caves will be holding a bag of these two items.

They normally eat it like that, or soak it in milk with sugar.
Or like me, add a mashed banana into it. :lol:

There are lot of recipes with aval.
So you just name it and you will get it.
Take care, Kugan98.

[html:230f8d6622]
http://img210.imageshack.us/img210/4288/img8371.jpg
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[AudazJay]

Kugan sis,

Thanks a lot for your suggestions. The chicken in tomato sauce looks :slurp: :thumbsup:

[kugan98]

Thanks Jay tamby, give us the feed back.
Thanks, Kugan98

[kugan98]

[tscii]Well according to my aunt, you can get this 1 inch fish, only in Madurai, that too for only 3 months during the season.
She says the fish is sold alive. Taste wise she says :thumbsup:
Only Madurai people know about this fish. Kugan98

AYEERA MEEN KULAMBU (MADURAI)

Ingredients:
500 grms ayeera meen
100 ml milk
150 shallots sliced
6 pips garlic
100 grms tomato chopped
1 lime sized tamarind soaked in 2 cups of water
2 tsp chillie powder
½ tsp turmeric powder
½ tsp pepper powder
½ tsp cumin powder
½ tsp mustard seeds
½ tsp urad dal
Few dry red chillie pieces
2 tbs oil
Salt as needed

Method:
Put the alive fish in a clay poy.
Use little salt and swirl the fish in the pot using your hands.
Pour more water and drain the fish.
Pour the milk in the pot, close and keep aside.
The milk will make the fish more tasty and soft.

Squeeze the tamarind juice, add in the turmeric powder,
cumin powder, pepper powder and chillie powder.
Mix well and keep aside.

Heat a pot with the oil, add the mustard seeds, urad dal
and the dried chillies. Sauté well.
Add in the shallots and the tomatoes.
Sauté well, add in the tamarind juice mixture.
Let it boil till the raw smell goes.
The gravy will be a bit thick.

Now add in the ayeera fish with the milk.
Let it boil once till the fish is cooked.
Remove and serve with rice.

This is how the fish looks like:


[html:40f30fb6b7]
http://img251.imageshack.us/img251/8476/indianglassfish1.jpg
[/html:40f30fb6b7]

[Aarthii]

Aarthii, thanks for your nice mail.
Sorry to hear that tamby Subra was not well.
Take care, Pranay is a small child.
He will easily get infected, so take care.
Its so difficult to take care of them when they are sick.
Thanks, Kugan98

well said kuganka,It is really very difficult to take care of kids ,when they are sick.

How is ur nephew doing now?

Thanks for the recipes kuganka.

[Aarthii]

sudhaka ur aval recipe looks simple and great.
will try it out soon and let u know.

sudhaka one doubt?

will there be any raw chilli powder smell in the aval ,since we r using it raw without any sauting.

[dev]

sudhaka ur aval recipe looks simple and great.
will try it out soon and let u know.

sudhaka one doubt?

will there be any raw chilli powder smell in the aval ,since we r using it raw without any sauting.

No aarthii... smell irukadhu... u can even use pepper pwd in place of chilli pwd if u prefer...Also pottu kadalai, groundnuts can be added for added taste...Appadiye andha fried curryleavesa nalla crush panni kalakinaal innum vasanaya irukkum...:)

[crazy]

Dev akka, your sign :thumbsup: :bow:

[dev]

Dev akka, your sign :thumbsup: :bow:

:ty:

[kugan98]

[tscii]Dev, here is the Besi Bela Bath recipe for you.
Sorry for the delay. Kugan98


BISI BELA BATH

1 cup rice
½ cup toor dal soaked for 20 minutes
1 lime sized tamarind (soaked in 1 cup of water)
Some like to use lime juice.

¼ cup fresh peas
1 potato cut into cubes
10 beans cut into ½ inch in length
¼ cup carrots cut
½ cup shallots
A good pinch of asafoetida
1 tbs oil
1 sprig curry leaves
¼ tsp mustard seeds
2 tbs ghee
2 tbs cashew nuts
Salt to taste

Bisi Bela Powder:
10 red chillies
1 ½ tsp coriander seeds
¼ tsp fenugreek seeds
½ tsp urad dal
1 tbs channa dal
1 tbs poppy seeds
1, small inch cinnamon stick
1 ½ tbs grated coconut
1 tsp oil

Method:
Roast the above ingredients using the 1 tsp oil.
Cool and grind it into powder.

In a big pot, add the rice and the toor dal.
Add about 6 cups of water, and cook on medium heat
till it is cooked and is like ponggal.

Heat a pot with the oil, add mustard seeds, curry leaves.
Add in the whole shallots and sauté.
Now add in the potato, peas,carrots and beans.
Stir well once. Add in the asafoetida powder.
Add in the tamarind water, and boil in medium
Heat till the raw smell goes, and veges cooked.

Now add in the salt and the ground bisi bela powder.
Mix well without any lumps.
Now pour the tamarind gravy, into the cooked rice.
Mix well so that all the gravy is well mixed with the rice.
Cook for few minutes.
Now heat the ghee and fry the cashew nuts.
Sprinkle the nuts and ghee and mix well.
Serve with crisp fried potato chips and onion raitha.


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[gulabjamun]

Wow wee, so many recipes.
Idlli looks great, fantastic kugan.

[selvieam]

kugan too many receipes. all the pics are looking great.

kara kara aval i made today for evening snack. we liked it very much. thanks kugan.

[kugan98]

Thanks Gulabjamun.
Please feel free to post any other
simple recipe that you have.
I will rewrite and post with pictures.
Thanks, Kugan98

[kugan98]

Thanks Selviem,
Antha puggal ellam Sudha vukku thaan.
Thanks Sudha.

[kugan98]

[tscii]
This kuih can be served for tea or breakfast.

This is a very tasty apom, with the fresh
yeast smell. Simple try it. Kugan98


MALAYSIAN APOM

Ingredients:
300gm rice flour
10 tbsp sugar (or more)
1 tbsp dried yeast
280-300ml water
3 tsp eno salt for 3 separate colourings.
Pink and green colouring

Topping: Mix together
1 cup grated coconut (white part only)
A pinch of salt

Method:
In a bowl, mix in flour with water .Add in sugar and stir until sugar dissolve.Add in the yeast in between.Mix until well incorporated. Leave the batter overnight in room temperature.

The next morning, separate the mixture in 3 portions. Mix in eno in each portion. Add in pink and green colouring.Leave one plain .Stand the three mixtures for about 20mins.Steam the moulds at least for 10 mins before pouring ¾ full in each mould. Stir the mixture each time before pouring into the moulds.

Wipe dry the cover before closing .Steam for about 15 mins. Do not open lid when apam is steaming. Leave the steamed apam to cool at least 10mins before loosing the edges of the apams from the moulds.This can be done easily with the tip of your fingers.Leave the apams which has been removed from the moulds further 30mins before serving with grated coconut mixture.

Note: You can use small teacups too as moulds.


[html:29aee33b04]
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I used this moulds:

[html:29aee33b04]
http://img517.imageshack.us/img517/5318/img8393.jpg
[/html:29aee33b04]

[kugan98]

Dear Dev, I remember you asking for set dosai.

Dev, the recipe is in Kugan's Kitchen 3
Page 67. Here is the link.

Thanks to uncle Raj raj for all the techniques.

http://forumhub.mayyam.com/hub/viewtopic.php?p=2040494#2040494


Kugan98

[gulabjamun]

Kugan, can you post recipe for butter murukku.
This type of murukku literally melts in the mouth.

[sonu gopi]

[tscii]My dear Sonu, here is the hotel rava idli.
I hope it looks like what you ate.


HOTEL RAVA IDLI
Ingredients:
1 cup rava
1 cup curds (it should not be sour)
1 tsp eno fruit salt
½ tsp oil
½ tsp ghee
Salt to taste

To Temper:
¼ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
½ tsp channa dal
¼ tsp black pepper crushed (optional )
¼ tsp finely chopped ginger
1 tsp finely chopped green chillies
4 cashew nuts chopped roughly

To Garnish
Few carrot strips thinly grated
Few cooked green peas (optional)
Few roasted cashew nuts (optional)

Method:
Heat a wok with the oil and ghee.
Add in all the ingredients to temper.
Sauté well, add in the rava and stir on medium heat.
Remove and let it cool.

Now add in the curds, eno fruit salt, salt and enough
water to make into thick idli batter.
Oil the idli plates. Lay few strips of carrot 1 pea and ½ cashew nut in the plate.
Pour the rava curd mixture, steam till cooked.
You will get super soft rava idlis.
Mint and coconut chutneys are a super combination for this idli.

Note: you have to steam the idlis, as soon as you mix the water and eno salt.
Other wise the batter will become very thick and soggy.

You will get about 7 idlis with 1 cup of rava.




Hotel Rava Idlis With Only Carrot Strips:




http://img822.imageshack.us/img822/3663/img8365np.jpg








Hotel Idlis Made With Carrot, Green peas And Cashewnuts.
As Garnishings. (made by my maid)




http://img294.imageshack.us/img294/6315/ravaidli.jpg








Close up Of The Idli:




http://img717.imageshack.us/img717/8008/img8366i.jpg


Dear Kugan!

Guess wat? I made your rava iddlis and they turned out super..!! :clap:

I follwed your instructions exactly though you didn't mention the amount of water - so I added the water to make the batter reasonably right - not too watery neither too thick. I oiled the iddli moulds and arranged the thinly grated carrots topped with a cashew - I didn't use the pea. :D

I used an old PREET brand moulds which had tiny-tiny holes and steamed it using my pressure cooker without the weight. After 10 minutes I just checked it out using my wooden satay screwers to see if it comes out clean. It did and I let it cool down completely.

I oiled a sharp knife to go around the iddlis to losen them - it came out well without any cracks or broken pieces - you are absolutely right they were super SOFT.

My husband and I, we had an early dinner coz we were so tempted by it. We did feel sad that both our children were not around coz they are outstation for the moment. But I will be making it again next weekend when they are back...coz saya sudah menjadi mahir sekarang (I am an expert now..!!) :lol:

But the only difference with the Rava iddlis I ate in the restaurant was that they were white but had taste of rava too but the ones made by me was the same light coloured as you had made too....colour of Rava. :D

I feel theirs is not 100% Rava iddlis - they must have added rice flour to it. Do you think so too?

Thanks so much Kugan for I enjoyed every minute of making these iddlis. Btw I got 8 lovely iddlis..!! :clap:

I will post a recipe for another Rava iddlis which I found in the net but it turned out hard as rock. I only tired it out once and I never want to make it again- I threw it in the dustbin.!! :evil:

[sonu gopi]

Kugan here is the recipe for Rava Iddlis I found in the nett. Something is not right - pls give your comments:-

SUJI IDDLI RECEIPE
Making extremely soft idli is very easy. All that you need:
Ingredients:
1. Black gram dough-2cup(Dough: soak black gram for 2hrs & grind it)
2. Semolina (suji)- 3/4 cup
3. Salt 1 tsp
Method:
1. Take black gram dough in a clean bowl and add semolina.
2. Add salt and mix it well.
3. Keep this dough a side for 8 hours.(fermentation)
4. Take idli maker and pour enough dough into idli maker plates.
5. Let it cook on low flame for 15 to 20 minutes.
6. Remove the idli from plates and serve hot with chutney and sambar.


PLEASE FRENS DO NOT FOLLOW THE ABOVE COZ YOU WILL GET IDDLIS AS HARD AS ROCK.....

[kugan98]

Sonu, I am so happy that it turned out well for you.
I have few more hotel recipes all from my aunt.
She has a hotel in Madurai.

The idlis cannot be super white, as we roast the rava
in the ghee with the green chillies, ginger and so on.
Or maybe our quality of rava is inferior.


Sonu, your net recipe, after adding the rava to the urad dal,
the rava will swell in the urad dal paste.
Maybe the batter is hard and also the rava will become
moluk, moluk. Thats what I think.


Thanks for your nice feed back.
I feel so happy for you.
Take care, Kugan98

[kugan98]

My relative came late evening to my house.
We invited him to join us for dinner.
We had parotta, vegetable salana,
dosai , two types of chutnys, dosai podi and the oil.

My maid was making suda suda crisp dosai.
My relative asked if he could have a podi thosai.
I was surprised as the podi was on the dinning table.

He explained to me that, as soon as you pour the batter,
and make the dosai, sprinkle liberal amout of dosai podi,
on the cooking dosai, and also dribble gingerly oil on the dosai. Cook till the dosai is crisp.
That is podi dosai. So here is the podi dosai.

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http://img13.imageshack.us/img13/1339/podithosai.jpg
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[sonu gopi]

Dear Dev, I remember you asking for set dosai.

Dev, the recipe is in Kugan's Kitchen 3
Page 67. Here is the link.

Thanks to uncle Raj raj for all the techniques.

http://forumhub.mayyam.com/hub/viewtopic.php?p=2040494#2040494

Kugan98

Kugan I had a look at your Set Dosas and it look more like rotis. I have never tasted it before but think like wanting to try them out. I have got aval in my fridge. :lol:

Is these dosas sour? It must be spongy due to the aval and I see it has nice holes too. Why can't we spread it out like our normal dosas - is it not spreadable?? I don't mind trying it out but I don't like dosas and iddlis being sour.

My Rava Iddlis were not sour coz I made fresh curd today... and it was ready by evening...!! :D

[sonu gopi]

Sonu, I am so happy that it turned out well for you.
I have few more hotel recipes all from my aunt.
She has a hotel in Madurai.

The idlis cannot be super white, as we roast the rava
in the ghee with the green chillies, ginger and so on.
Or maybe our quality of rava is inferior.


Sonu, your net recipe, after adding the rava to the urad dal,
the rava will swell in the urad dal paste.
Maybe the batter is hard and also the rava will become
moluk, moluk. Thats what I think.


Thanks for your nice feed back.
I feel so happy for you.
Take care, Kugan98

Just like how I followed your recipe step by step I followed the other recipe too. Perhaps you cud try it out and then tell me where I went wrong. :oops:

Is there any recipe for Rava Iddlis using rice flour + rava too? :D

My hubby enjoyed your Rava Iddlis..... :clap: of course I did too..!! :lol:

[kugan98]

Sonu, the set dosai will be very spongy.
It will not be like roti :lol:

I do not know why, but it is made like that.
It should be small like that and in pairs.

It will not be very sour, if you do not ferment it
for a long time.

I have not tried spreading it very big.
May be it will not be spongy if you spread it big.

Let me try it the next time I do.
Thanks, Kugan98

[NM]

My relative came late evening to my house.
We invited him to join us for dinner.
We had parotta, vegetable salana,
dosai , two types of chutnys, dosai podi and the oil.

My maid was making suda suda crisp dosai.
My relative asked if he could have a podi thosai.
I was surprised as the podi was on the dinning table.

He explained to me that, as soon as you pour the batter,
and make the dosai, sprinkle liberal amout of dosai podi,
on the cooking dosai, and also dribble gingerly oil on the dosai. Cook till the dosai is crisp.
That is podi dosai. So here is the podi dosai.



http://img13.imageshack.us/img13/1339/podithosai.jpg
ooh podi thosai is my fav, K. I use ghee, podi and sugar - sooooooopeeeeerr....... diabetes-na enna?? :lol: :lol: :lol: sometimes i use gingelly oil - after feeling guilty abt the ghee, of course!

[kugan98]

Nm how is your aval recipes going on?
My aunt has bombarded me with sooo many types of
aval recipes. Only that I do not have 100 hands to do all.
I will slowly post one by one.
Thanks, enjoy your podi thosai :lol:
Kugan98

[kugan98]

Dear Gulabjamun, my niece has come for her summer holidays from US. She has been bugging me for, thattai, kai murukku,
butter murukku and so on.

I will post the recipe as soon as I do them.
Thanks, Kugan98

[kugan98]

[tscii]

VEGETABLE SALNA HOTEL STYLE

Ingredients:
50 grms carrots
50 grms beans
50 grms green peas
50 grms potato
50 grms cauliflower
2 big onions sliced
2 tbs lime juice
2 cups coconut milk
1 sprig curry leaves
1 tbs oil
A hand full of mint leaves
A hand full of coriander leaves
Salt to taste

To Grind:
6 pips of garlic
1 small piece of ginger
1 small cinnamon stick
1 star anise
2 cardamon seeds
1 tsp cumin seeds
½ tsp aniseeds
8 cashew nuts
1 tsp coriander powder
5 green chillies

Method:
Cut the veges into small pieces.
Grind all the ingredients to fine paste.

Heat oil in a wok, add the onions and sauté well.
Add in the ground paste and sauté till the raw smell goes.
Add in the vegetables, and sauté again.
When the veges are a little limp, add in the salt,
1 cup of the coconut milk, mint leaves, coriander leaves,
and the curry leaves. Let it come to a boil on medium heat.

when the veges are cooked, add in the remaining coconut milk.
Stir well and let it boil again. Remove from the heat.
Add in the lime juice and mix well.
It goes well with parotta and things.


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[Aarthii]

kuganka,thanks for the hoel style veg salna recipe.
The salna looks good.Will try it out soon.

Today i have planned to make ur tandoori roti.Even i have made the dough too.Have kept it for resting.will come back to u with the feedback after dinner.

kuganka,thanks for the meenkulambu,bisibelabath and apam recipes too.

[Aarthii]

sudhaka one doubt?
will there be any raw chilli powder smell in the aval ,since we r using it raw without any sauting.No aarthii... smell irukadhu... u can even use pepper pwd in place of chilli pwd if u prefer...Also pottu kadalai, groundnuts can be added for added taste...Appadiye andha fried curryleavesa nalla crush panni kalakinaal innum vasanaya irukkum...:)

Thanks dev for the reply as well the tips.

will try it out soon and will let u know.

[kugan98]

Thanks Aarthii for your nice post.
Wish you all the success in tandoori roti.

This salna too, is a good combination for rotis.
Take care, Kugan98

[sonu gopi]

Nm how is your aval recipes going on?
My aunt has bombarded me with sooo many types of
aval recipes. Only that I do not have 100 hands to do all.
I will slowly post one by one.
Thanks, enjoy your podi thosai :lol:
Kugan98

You are doing just fine....you are very prompt in sending in the recipes....thus I don't think you need 100 hands :lol: ...besides it will definitely be cumbersome..!! :lol:

[sonu gopi]

Vegetable Salna looks like stew....it will be nice for those iddiappams..or pal appams...:-)

[dev]

:ty: Kugan... set dosaiku saagu recipe irundhaal post pannunga... It's very close to kurma in taste but edho diff irukku... maybe the ingre ratio... BBB naalaiku senjitu solren... Thanks K...:)

[kugan98]

Sonu, you can call this salna, the cousin of Kerala vegetable stew :lol:
Little bit difference here and there

I am sure you know how to make the Kerala stew
Kerala stew goes well with appam and puttu.

If you request I will post the simple Kerala stew recipe for you.

Thanks, Kugan98

[kugan98]

Dev, sagu is done in so many ways.
Tomato too can be added.
Even some add asafoetida powder.
This is how I do.



SAGU FOR SET DOSAI


Ingredients

1/2 cup fresh peas.
1/2 cup chopped carrots
1/2 cup cauliflower florets
1/2 cup diced potatoes
2 teaspoons oil
1/2 teaspoon mustard seeds
1 onion sliced
salt to taste

To Grind:

1 tablespoon roasted channa dal
1 teaspoon poppy seeds
2 tablespoons grated coconut
3 green chillies
1 handful of cilantro
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 cloves
1 small piece of cinnamon

Method:
Heat little oil, and saute the green chillies,cloves, cinnamon.
add in the coriander seeds, and cumin.

Now add the other ingredients and grind the masala to a fine paste with just a little water. Keep aside

Now heat a pot, add oil to it. Splutter mustard seeds add the sliced onions. Saute well. Now put all the fresh veggies stir fry for 5 mins.

Add little water and cook till soft. Once the veggies are cooked add the ground masala. Mix the gravy well.

Add more water and bring to a boil. add salt to taste. The consistency should be creamy and thick.


http://forumhub.mayyam.com/hub/viewtopic.php?p=2040494#2040494

[NOV]

[tscii:c0d0993767]I belong to a yahoogroup and sometimes get recipes for food for the gods. :) Since these are usually prepared by the ISKCON people, it may be different from what is usually prepared. Here's a sample.

Coconut-Mango Pulihara

Ingredients:

1½ cups Rice (Basmati or Sona Masuri)
1 cup fresh Coconut pieces
1-1½ cups Green (raw) Mango, peeled and chopped
3 Green Chilies
2 tsp Mustard powder
1 tsp Turmeric powder
1 tsp Jaggery
¼ cup roasted Peanuts or Cashews
2 tsp fresh Lime/Lemon Juice
Salt to taste

For Tempering:
1 tsp Mustard Seeds
1 tbsp Urad Dal
1 tbsp Channa Dal
2 dry Red Chilies, halved
a few Curry Leaves
¼ tsp Asafoetida
Ghee for frying

Cook the rice and when done, separate the grains with a fork, and let it cool. If fresh coconut isn't on hand, you can use a packed ¾ cup of grated dry coconut. Put the coconut, mango and green chilis in a blender and pulse to a rough paste, using no water. You want to have some sizeable pieces of coconut, mango and chili in the finished rice, so don't make the paste too fine.

In a little ghee fry the spices, beginning with mustard till it splutters, then add the dals, chilis, curry leaves and asofoetida. Mix the spices into the coconut-mango paste and add the mustard, turmeric and sugar. Cook for another two or three minutes, then remove from the heat. Don't overcook, as you don't want to overpower the sour taste of the raw mango.

Add citrus juice, salt and nuts and combine this mixture with the rice, tossing well so the rice is fully mixed with the other ingredients. Let it sit, covered, for 10 or 15 minutes so the flavors blend, then offer to Krsna will love and devotion. [/tscii:c0d0993767]

[kugan98]

Aiyoda! NOV anneh recipe potutaaaar :bluejump: :bluejump:

NOv anneh you are right, they do not use garlic and onions.

Suja too, has asked for channa potato subzi.
I made it today for her. No garlic and onions.

Thanks anneh for the nice recipe.
Take care, Kugan98

[sonu gopi]

Aiyoda! NOV anneh recipe potutaaaar :bluejump: :bluejump:

NOv anneh you are right, they do not use garlic and onions.

Suja too, has asked for channa potato subzi.
I made it today for her. No garlic and onions.

Thanks anneh for the nice recipe.
Take care, Kugan98
Why no garlic and onions? Followers of Hare Rama Hare Krishna vaa? Or practicing Jainism aaa?? I was told that the food taste good even though garlic & onions are not included....but I have not tried. I believe everything is how we adjust ourselves according to the situation. :D

[sonu gopi]

Sonu, you can call this salna, the cousin of Kerala vegetable stew :lol:
Little bit difference here and there

I am sure you know how to make the Kerala stew
Kerala stew goes well with appam and puttu.

If you request I will post the simple Kerala stew recipe for you.
Thanks, Kugan98

Kugan whatever you wish pls post it coz its a real pleasure to see the tempting food and finally I end up swallowing my saliva only... :oops:

Kerala stew is my favourite and both my mum and MIL make such good stew and we have nice hearty feasts with Pal Appams and iddiappams too. Sometime I ask myself " Are we living to eat or eating to live??? :lol:

[selvieam]

kugan,

sagu for set dosa is very interesting, i will try it for chapathi tonight and let u know.

[dev]

Oh, sry Kugan... Saagu recipea paarkalai... thannks for the link... senju paarthittu solren... Innaiku night BBB seiyalaamnu irundhen... but I might try the mango-coconut rice today... edhu senjaalim naalaiku feedback kudukiren...

more recipes on food for the gods
http://www.harekrsna.com/practice/prasadam/recipes/recipes.htm
http://www.harekrsna.com/practice/prasadam/cookbooks/cookbooks.htm
http://www.harekrsna.com/practice/prasadam/cookbooks/hkcookbook.pdf

[selvieam]

dev,
very good links. receipes are so good. my kids like all rice varieties given in temple. i will try one by one.

[kugan98]

Thanks Sonu, you should post your mum's version of
the stew. Every one does in a different way.
So the more the merrier.


Sonu, in every thread, in page 1 we have the index for recipes for that particular thread.

You wanted the iddiyappam recipe.

In Kugan's thread I
on the page 11 we have the method to do the flour.

In the same thread in the page 12,
we have the method to do iddiyappam.


In Kugan's Thread 4,
in the page 48, we have the mothagam recipe.

Thanks and take care, Kugan98

[kugan98]

Selviem, thanks for the nice post.
Try and give us the feed back.


Friends, our Selviem is going on a holiday to India,
on the 7th.
We all from the Kugan's Thread wish her a safe and pleasant journey.

Selviem, enjoy your stay with all your loved ones.
Come back with new recipes.

Take care, Kugan98

[kugan98]

Dev, thanks for the nice links.
I do not have the time to browse.
Thanks for doing it for us :lol:

Thanks again, Kugan98

[kugan98]

Our Suvai, sent me this recipe to try.
Thanks Suvai, I seldom use zuchini
We all liked the dish. Enjoy friends.
Kugan98.


Zuchini Dal:

Red parupu ( mysore parupu ) about a handful
paasi parupu ( half handful)
was these to two & keep aside.

Onion - 1 chopped
G. Chillies - 3 chopped or slit
karuvepilai - konjam chopped
kothamalli - konjam thandoda choped

aachi masala - 1/2 tsp or sambar podi 1/2 tsp ( i used aachi masala) neraiya use pannina romba vaasanai varuthu athanaala just a little to give that punch into the dal.

salt & little oil & jeera...1/4 tsp vendhayam..little turmeric

two cut zuchini - into not too small or not too big pieces

In a pan use 1 & half tsp or 2 tsp oil...or ghee....when hot use little jeera ( about 1/2 tsp ) little vendhayam fry this well add the onions /green chillies/cut zuchini....fry again for a while till the onions are limp & the zuchini is slowly getting cooked.....add turmeric....& give it a good stir...now add the aachi masala powder or sambar powder.....stir again.....now add in the karuvepilai....stir.....add in the washed dals....stir add salt & enough water & cover & cook till the dal is done well..masinji irukanum....now u can add kothamalli....if u want u can add a hint of lemon juice to it too...super with chapathi/bread/naan /nee etc
Mr. Green Mr. Green ......
try panni paarunga pidichithuna post pannunga.

(venthaya keerai kidaichuthina intha dal loda panni paarunga innum superrrr ah irukum )


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[kugan98]

[tscii]My dear Suja, here is the channa potato subji you asked for.
Thanks, Kugan98


CHANNA POTATO SUBJI

Ingredients:

1 cup boiled channa (keep the water)
2 potatos, boil and mash the potato coarsely
1 cup of tomato, blanched and mashed
1 tsp tamarind paste
½ tsp ajwain
1 tsp finely chopped ginger
2 tsp oil
Salt to taste
Little coriander leaves chopped

To Grind:

2 tsp chillie powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp pepper corns
1 tsp poppy seeds
2 cloves
2 cardamoms
1 small cinnamom stick
1 tbs coconut (optional)

Method:

Heat oil in a wok, add in the chopped ginger.
Sauté and add in ground paste.
Sauté well till the raw smell goes.
Add in the mashed tomatoes, tamarind paste and the ajwain.
Mix well, now add in little water in which the channa was boiled.

Let it boil once nicely, add in the channa and the potatoes.
Add in the salt. Boil till thick if you want a thick subji.
Or remove it with little gravy.
Garnish with the cut coriander leaves.


Note:
Many people just use garam masala powder, or
They use specially prepared channa masala powder.
I will post the method to make channa masala powder.
If only doing with channa, you have to make a little paste
with about 1 tbs of the boiled channa. Since adding potatoes, it is not necessary.


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[kugan98]

CHANNA MASALA POWDER

Ingredients:

10 dry red chillies
3 tbs coriander seeds
1 tbs cumin seeds
1 tsp pepper corns
5 cloves
2 inch cinnamon stick
4 cardamom pods
A small piece of mace
2 tsp ginger powder.

Method:
Dry roast all the ingredients, except the ginger powder.
Grind to a powder in a dry grinder.
Add the ginger powder. Mix well.
Store in an airtight container.
It does not retain the flavour for very long.
Use only as how much needed for a dish.

Note: Some add paprika powder for the red colour.


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[NM]

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

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

[rajraj]

we LIVE TO EAT :lol: :lol: :lol:

appo ungaLukku diabetes-naa ennaannu theriyaadhu ! :lol:

[kugan98]

NM, sorry to hear that you are not well.
The entire Kugan's Thread friends would have come
to help you, if you were staying near by.
Anyway all our prayers for you to get better soon.
Take care NM. Kugan98

[kugan98]

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

[kugan98]

[tscii]I was given a VERY big valaipoo.
Appuram enna valaipoo mela thaan.
This is unusual kulambu. Kugan98



VALAIPOO KULAMBU

Ingredients:

(A)
20 valaipoo florets (remove the stamen and the small petal)
½ cup channa dal flour
1 tsp rice flour
½ tsp chillie powder
A pinch of cooking soda
Salt little
Oil to fry


For Kulambu:
2 big onions chopped
4 medium tomatoes chopped
6 pips garlic sliced
3 tsp chillie powder
1 ½ tsp coriander powder
¼ tsp turmeric powder
Lime sized tamarind soaked in 2 cups of water
Salt to taste


3 tsp of oil
1 tsp mustard seeds
½ tsp fenugreek seeds
½ tsp aniseeds
½ tsp cumin seeds

Method:

Mix all the ingredients in (A), except the oil and florets.
Add litter water and make it into bajji consistency.
Dip each florets into the batter and deep fry them.
Keep them aside.

Heat a wok with the oil.
Add in the mustard seeds, fenugreek seeds, aniseeds, and cumin.
Let them splutter well.
Now add in the chopped onions and sauté well.
Add also the chopped tomatoes, salt and garlic.
Sauté well till the tomatoes are mushy.
Add in the chillie, coriander and turmeric powders.
Stir well till the raw smell goes.

Now add in the tamarind juice, mix well and let it
come to a slow boil. Let it boil till oil rises to the top.
Remove the kulambu from the stove.
Add in the valaipoo bajii to the kulambu before serving.


The Valaipoo Bajii:

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The Bajii In The Kulambu:



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[dev]

Selvi, wish u a happy n safe journey!!!... Enjoy!!!

K, I had these links in my bookmarks... adhaan takkunu post panniten...:)
Nethu BBBum try pannalai,mango-cocon riceum try pannalai...went out for dinner...:lol:

Channa masala looks very yummy K... Suvai's recipe also sounds interesting... :thumbsup: