Kugan's Kitchen Part 6

[kugan98]

Karthika, with our NOV anneh's guidance, I am sure you will soon master the method how to make soft idlis.
Thanks and take care, Kugan98

[kugan98]

[tscii]Karthika, here is your onion sambar.
Enjoy with idli. Kugan98

ONION SAMBAR

Ingredients:

1 cup small round shallots
1 tbs tamarind paste

½ cup toor dal soaked
¼ tsp turmeric powder
1 red tomato chopped
1 green chillie slit
2 garlic pips
Salt to taste

To roast in 1 tsp oil and grind to paste:
7 dry red chillies
3 tsp coriander seeds
½ tsp fenugreek seeds
1 tsp channa dal
¼ tsp asafoetida powder
1 sprig curry leaves
4 peeled shallots

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

Little coriander leaves chopped.

Method:
Cook the toor dal with the cut tomatoes, green chillie,
turmeric powder , garlic pips and salt. Keep aside.

Heat a pot with the oil, add in all the seasonings,
one by one and sauté for a minute.

Add in the peeled whole small shallots.
Sauté till the colour changes.
Add in 3 cups of water with the tamarind paste.
Mix well and allow it to cook for a minute.

Add in the cooked toor dal with the ground paste.
Add more water if needed.
Boil and simmer till the desired consistency is reached.
Remove and garnish with the cut coriander leaves.



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[Suja Rajkumar]

Hello Friends,
Tried Dev's Katti paruppu moong. Did not have moong, I used whole moong, it came out well. Tried the thoran with beans. They were both good. Thanks for the recipe Dev. K will follow your suggestions. Can you post the recipe for Vendhaya keerai. Any recipe would do. Thanks.


Suja

[kugan98]

[tscii]Suja, glad that you tried Dev's recipes.
I too cooked the cabbage thoran.

Suja, do you get venthaya keerai in US?
We do not get it in Malaysia.

The recipes for this keerai is endless.
You can make masiyal, sambar , kulambu , poriyal ,kutoo , chapathi , rice , paruppu , chutney , adai and so on.

Here is a funugreek keerai kutoo, Kugan98

VENDAYA KEERAI KUTOO

Ingredients:
1 bunch of fenugreek leaves

(A)
½ cup of moong dal soaked
½ cup toor dal soaked
½ tsp turmeric powder
1 tomato chopped
2 green chillies sliced
2 pips of garlic
½ tsp oil
Salt to taste

½ tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 dry red chillie brocken
1 onion chopped
1 sprig curry leaves
A pinch of asafoetida powder
2 tsp oil

Method:

Clean fenugreek leaves and keep aside.

Add all the ingredients in (A) in a pot with sufficient water.
Cook till both the dals are well cooked.

Heat oil in a pan, add in the mustard, cumin and urad dal.
Let them splutter, add in the dry red chillie and onion.
Sauté for 2 to 3 minutes.

Now add in the cooked dal, along with the fenugreek leaves.
Add salt if needed. Cover and cook on a low flame,
until the leaves are cooked.
Remove and serve with steaming rice.
You can add 1 tsp of hot ghee if you like.

[bkarthika]

Kugan,

Thank u for the Onion Sambar...I have one doubt! Will venthaya keerai has bitter taste? Pls post Venthaya keerai masiyal, sambar , kulambu , poriyal and rice recipes . I havent cooked this keerai yet..This weekend i am going to try kootu...Thanks in Advance!!!

[Suja Rajkumar]

Kugan,
Yes we get vendhaya keerai here. In fact after spinach it is the only keerai we get. I have seen some Chinese greens, but am a little reluctant to try them. I made the kootu yesterday and it came out very well. Thanks so much for sharing the recipes. Going to try the Ragi kali tonight. Also if you have some recipes for Godumai rava the fine and the coarse one please do post them. Thanks in advance.

Suja

[Aarthii]

Kuganka,
Can u plz post the recipe for methi paratha.
I have dried methi leaves.
Can paratha's be made with dried leaves?

[dev]

Pineapple pachadi:

Chop a well ripe pineapple into tiny pieces. Cook them along with salt, turmeric and water till soft.
Grind to a paste- coconut-1/2 C, Mustard seeds- 1tsp, jeera-1/2 tsp, green chilles, shallots-4 or 5.
Add the ground mixture to the pineapple and boil for 5 minutes.
Switch off flame and immediately stir in 2 cups of curd.
Heat oil in a pan. Splutter mustard. add curry leaves n dry chilles and add the seasoning to the pachadi n mix well.

This dish will be slightly sweetish. Serve as a side dish with rice.

Note: If u don't like the taste of mustard, reduce the qty .

[dev]

Kerala aviyal:

Traditionally, the vegs used for aviyal are plantain, yam, raw mango, snake gourd,cucumber, drumstick, carrots and long beans. You can add any other vegs of choice(like brinjals,beans,potato etc) . Cut these vegs into 1 inch fingers.

Grind to a paste- 1 C coconut, Jeera-1/2 tsp, shallots-3 or 4, garlic-1 or 2, green chillies
.
Cook the vegs(except mango) along with salt, turmeric and water.Once 1/2 cooked add mango pieces and cook till fully cooked.

Add the ground paste and cook for further 2 minutes.Switch off flame.

Add in curd(1 tbsp to upto 1/4 cup)-qty of curd depends on the sourness of the mango used. mix well.

Pour a tbsp of coconut oil and throw in a sprig of curry leaves.

cover with a tight lid n let sit for 15 min.

Mix well n Serve with rice.

[dev]

Hello Friends,
Tried Dev's Katti paruppu moong. Did not have moong, I used whole moong, it came out well. Tried the thoran with beans. They were both good. Thanks for the recipe Dev. K will follow your suggestions. Can you post the recipe for Vendhaya keerai. Any recipe would do. Thanks.


Suja

Thanks for trying then Suja...hope U weren't disappointed.

Do try the pachadis n aviyal.

[Aarthii]

Dev thanks for the aviyal as well as patchadi recipes.
Aviyal is my favourite side dish.

[tvsankar]

Dev,
Aviyal ku Jeera and garlic thevai ilai.

Turmeric um poda vendam....
Jeera pottu aracha - adhu mor kuzhambu.............

so aviyaluku - coconut and Green chillies matum dhan.......

idhu dhan kerala aviyal....

[rose75]

Kugan, thanks for all the nice recipes.
The onion sambar was super. I am becoming a super cook nowadays. All is because of you kugan.
Dev, thanks for the simple recipes too.
Thanks. Rose75

[kugan98]

Friends I have been extremely busy with relatives from India.
I will post later what I cooked for breakfast , lunch and dinner.
They are leaving tonight. Then I will be a bit free.
Thanks, Kugan98

[kugan98]

[tscii]Karthika, the funugreek leaves will be slightly bitter.
Not as bad as bittergourds.
When you cook them with other ingredients, it will not be noticeable. Good for health. Kugan98

FUNUGREEK AND CARROT PORIYAL

Ingredients:

2 cups cleaned and cut methi leaves
1 cup grated carrot.
1 onion chopped
1 green chillie chopped
¼ tsp turmeric powder
1 tsp chillie powder
¼ tsp coriander powder

½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
1 sprig curry leaves
2 tsp oil
Salt to taste

Method:

Heat a wok with the oil. add in the seasonings.
Let the seeds splutter, add in the onion and green chillies.
Fry till the onions are soft.

Add in the turmeric, chillie and coriander powders.
Mix well, add in the grated carrots and salt.
Stir fry well for a minute.
Lastly add in the fenugreek leaves, mix well and stir fry.
Cook on low flame for about 5 minutes and remove.
Serve hot with rice or roti.

[kugan98]

[tscii]Suja all the best with ragi kali.
Glad you liked the methi kutoo.
I thought you only get it in India.
Suja I think you are asking about what they call bulgar wheat.
It is a very healthy food. We used to cook it like rice and eat with our gravy and side dishes.
I am posting a upma dish for you, try it out. Kugan



CRACKED WHEAT UPMA

Ingredients:
2 cups cracked wheat
1 cup any veges cut into small pieces
1 onion chopped fine
2 green chillies chopped
1 tsp ginger chopped
2 pips garlic crushed
1 sprig curry leaves
2 tsp oil
½ tsp mustard seeds
1 tsp urad dal
1 tbs channa dal
½ tsp cumin seeds
4 cups water
Salt to taste
1 tsp ghee

Method:
Heat a tsp of ghee and roast the cracked wheat till you get a good aroma.
( You can skip this step if you do not like) It will be extra yummy if you do.

Heat oil in a wok, add the mustard seeds, urad dal, channa dal,
and the cumin seeds. Add also the garlic and curry leaves.

After few seconds add in the ginger, green chillies, onion and sauté well.
Add in the cut veges and salt, mix nicely.
When the veges are half cooked pour in the 4 cups of water.

Let it come to a nice boil, lower the flame and add in the roasted cracked wheat slowly while stirring the dish continuously.
Make sure there are no lumps. Cover it with a lid and cook further
on a very low flame.

When all the water is absorbed, remove the lid and mix it gently.
You can serve it as it is or with any pickle.

This is quick one-pot meal and very healthy too.

[kugan98]

Karthika, here is the link to another funugreek leaves recipe by our Selviem. Try it also. Kugan.


It is in Kugan's Kitchen 3
Page 11.



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

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



Try it please, Kugan98

NOTE: DEV, I tried to post the link it did not work :cry2: :cry2:

[kugan98]

Aarthii, I am posting a recipe for fresh methi leaves paratha.
Try you can get it in Canada (Suja said she can get it)

Or I suggest that for the recipe that I have given, take about 3 tbs of the methi leaves. Sprinkle some water on it and keep for a minute. Season the other ingredients, lastly add the wet methi leaves and remove at once. then add it to the wheat flour that you are going to make into paratha. Try little and see. Kugan98


METHI PARATHA.


1 cup fenugreek leaves, cleaned and chopped fine
2 green chillies, chopped fine
1" piece ginger, grated
1/2 tsp powdered cumin seeds
1 tsp oil
Salt to taste

2 cups wheat flour
Water as needed
Ghee or butter to make the parathas

Method

. Heat the oil and add the cumin. After about 5 seconds, add the ginger, methi leaves, green chillies and some salt. Stir until the leaves start to wilt and get lightly toasted. Don't cook it for more than 5 mins. Let this mixture cool.

. Add the fenugreek mixture to the wheat flour , more salt if needed and enough water to make a soft, pliable dough. Divide the dough into equal-sized balls
. Roll out each and cook on a dosai kal until both sides are golden brown.

. After removing from fire, apply ghee on both side and keep covered to maintain softness.



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[kugan98]

Dev, thanks :notworthy: :notworthy: for your nice recipes.
I will try them out all as soon as my relatives leave.
Thanks again. Ask your repair man to be quick with your laptop :lol: Thanks Dev, Kugan98

[kugan98]

Ah! tvshanker maam, welcome, welcome.
Nice to see you in the forum. Thanks for the tips given for aviyal. Please do come often with your comments.
We have lot to learn from the experiences from others.

I feel so happy for you, I will surely bake a cake with icing for all our forum members soon.
Take care, Kugan98

[kugan98]

Thanks Rose for your compliments.
Today is another full lunch with kerala pasiparuppu payasam.
See you all after sending off my relatives this evening.
Take care, Kugan98

[Suja Rajkumar]

Kugan,
Thanks for the recipes. Will try out the uppuma and let you know. Planning to make you mango pudding again this week-end as I am having guests.

Dev I love aviyal. Only problem is we don't all the veges here. I make do with what we get here. Will try the pineapple pachadi for the guests this week-end and let you know.

Aarthi fresh methi leaves should be available in Canada. Try out the paratha. Kugan is this the one called Thepala? Happy cooking friends.

Suja

[Aarthii]

kuganka,thanks for the methi paratha recipe.
will try it out soon.

[Aarthii]

suja,Its good to hear that we get fresh methi leaves here.
Thanks fo the info.
Nan pona one or two storesla methi leaves illa,I have to start hunting for methi leaves :)

[bkarthika]

Kugan,

Thank you very much for the Methi leaves and Carrot Poriyal...And thanks for the Methi leaves pachadi by Selviem....I will try this weekend and let u know...

[gulabjamun]

Kugan thanks for the nice mouth watering recipes.
It is nice to know that inspite of your health and also with relatives, you still post recipes that we ask.
Kugan, how does methi leaves look like?

Can you post a recipe for mysore rasam.
I love rasams. Thanks.

[tvsankar]

kugan,
welcome.

dev oda pineapple pachadi - try pannanam.

avanga kitae irundhu reply kanmomae nu parthen.

avanga system seekriam ready aga pray pannikaren.

Miga periya and costly prob in this world is - system repair dhan.....

haahhaha.

unga receipe yum parthundu iruken.....
thanks to Dev and U ma.......

pongal ku enna special..... eagerly waiting........

[tvsankar]

Kugan,
ungaloda recipes dhan inga enna vara vechadhu...
unmaiyil,
enaku kitchen melae - romba interest kedaiyadhu.
but

healthy a sapdianam.. Namaloda tradition funcition tradition varieties seiyanam,
idhu dhan naan.

19 years old son - ennai - oru vazhi pannidu irukan.........

adhanala - unga thraed ku vara arambichen kugan...........
hehehhehe........

[dev]

Hubby kitta systema kadan vaangi hub pannuren...:lol:

TVS, thanks for the input on aviyal...enakku aviyal ellam seiya theriyadhunga... I got the recipe from the kerala cook ... not sure how authentic it is...:P

[dev]

kid is sick... not able to browse much... sry guys... bye for now...

[tvsankar]

Dev,
Thanks for the response....

System - kadan kodutha hubby..hhaah. nice.

Take care of ur kid. nalla gavaninga...

[dev]

K, marupadiyum lnk kudutha velai seiyalaya?... not sure where things go wrong...:think:

Do try the recipes K... hope it turns out good... I've not tried any of those yet...:oops:

Suja, pineapple pachadi for guests... good luck...;) :P

[kugan98]

Thanks, Suja, Aarthii, bkarthika, gulabjamun for your nice posts.
Please try the recipes give us your feed backs.
Thanks, Kugan98


Gulabjamun, this is how the methi leaves will look like.
I made the mysore rasam for my relatives.
I will post the recipe soon. Kugan



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[kugan98]

Kugan,
ungaloda recipes dhan inga enna vara vechadhu...
unmaiyil,
enaku kitchen melae - romba interest kedaiyadhu.
but

healthy a sapdianam.. Namaloda tradition funcition tradition varieties seiyanam,
idhu dhan naan.

19 years old son - ennai - oru vazhi pannidu irukan.........

adhanala - unga thraed ku vara arambichen kugan...........
hehehhehe........

Dear TVS, thanks for your intresting post.
We are all very glad to have you in the forum.

Try out our recipes that you think are healthy.
I am sure your son will enjoy them.

Let us know what he likes, and we will post the recipe for you.


TVS, for ponggal, I usually make sakkarai ponggal,
Paal ponggal, and ponggal kulambu for the day.

No special palagarams and things.
To invite you to this forum, I have made a special cake with icing for our forum members.

Hope you will guide us with your valuable tips and ideas.
Thanks, Take care, Kugan98

[kugan98]

Dev, thanks for coming to the forum.
It is very kind of you.
Thanks to your husband for the laptop.

I was really worn out cooking 3 types for breakfast, 3 types for dinner and 2 lunches.
It was a total of 5 days, phew! really worn out.
I even made your spring dosai.

I will later post in detail what I cooked and few pictures that I was able to take.

I will surely cook all your recipes and post with pictures.
Thanks and take care, Kugan98

[kugan98]

Here is the cake for all the forum members.
Every one enjoy the cake please. Kugan98




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[selvieam]

what a lovely cake kugan, thanks

selvi

[kugan98]

[tscii] Here is the recipe for mysore rasam.


MYSORE RASAM

½ cup toor dal
2 cups of water
2 garlic pips smashed
2 big red tomatoes chopped
1 lime sized tamarind ball in 2 cups of water
A pinch of turmeric powder
Salt to taste
A small piece of jaggery

To Roast And Powder:
1 tbs channa dal
1 tsp coriander seeds
1 tsp cumin seeds
½ tsp pepper corns
½ tsp methi seeds
4 dried chillies
½ tbs coconut
A small piece of asafoetida

To Season:
1 tsp ghee
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves

Method:
Cook the dal with 2 cups of water, tomatoes and the turmeric powder.
Cook till the dal is soft and mushy.

Heat a pot with the ghee, add in the seasonings.
Add in the smashed garlic and sauté for 1 minute.

Add in the tamarind water and ground spice powder.
Let it come to a boil, add in the cooked dal and salt.
Add in the jaggery

Add more water if needed.
Switch off the stove when the mixture starts to froth and boil.
Garnish with the cut coriander leaves.




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[kugan98]

This recipe was posted by Dev.


This recipe is from http://www.sanjeevkapoor.com/


SPRING DOSAI

INGREDIENTS
Dosa Batter 4 cup
Oil 4-5 tablespoon
Onion , thinly sliced 1 medium
Carrot, grated 2 large
Green capsicum, thinly sliced 1 large
Cabbage, shredded 1/4
Light soy sauce 1/2 tablespoon
White pepper powder 1/2 teaspoon
Sichuan sauce 1 tablespoon
MSG 1/4 teaspoon
Salt to taste
Bean sprouts 1/2 cup
Spring onion, finely chopped 1/2 cup

METHOD:

To make the filling, heat two tablespoons of oil in a wok; add the onion, carrots and capsicum and stir-fry for half a minute. Add the cabbage and continue to stir-fry for one minute. Add the soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste.Add the bean sprouts and spring onion greens and stir-fry for about half a minute. Remove from heat and cool the filling to room temperature.

Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly with the back of the ladle to make a medium-sized dosa. Drizzle half a teaspoon of oil around the dosa and cook over low heat for one minute.
Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the underside turns golden.
Roll up the dosa tightly, cut diagonally into pieces and serve.



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[dev]

Wow, beautiful cake... thanks a lot K...

I love mysore rasam,... appadiye kudippen...:D

Spring dosai for guestsa... hope they liked it...:)

[Aarthii]

Wow,kuganka,cake looks great.
Post the recipe too.

[dev]

K, oru doubt... mysore rasamla konjam jaggery add pannanum illengala?...

[kugan98]

Thanks Dev, for the nice compliments.
Yes, I made the spring dosai for guests.
They enjoyed what ever I cooked.

Dev, sorry I accidentally omitted the jaggery.
I have amended the recipe.

Thanks and take care, Kugan98

[kugan98]

Thanks Selvi for the compliments.
Please come to the forum when time permits.
Take care, Kugan98

[kugan98]

Thanks aarthii for your nice compliments.
I will soon post the recipe for the cake and icing.
Thanks and take care, Kugan98

[kugan98]

[tscii] Try this simple dish.

BRINJAL CHOPS

Ingredients:

250 grms of round brinjals
Lime juice to taste
Cut coriander leaves

50 grms shallots
1 tsp kas kas
2 tbs grated coconut
1 tbs chillie powder
1 tsp coriander powder
1 tsp ginger garlic paste

1 tsp channa dal
1 inch cinnamon stick
2 cardamoms
1 bay leaf
Salt to taste
2 tbs oil


Method:
Wash and cut the brinjals into big chunks.

Grind together, the coconut, shallots, kas kas,
chillie powder, coriander powder and the ginger garlic.

Heat a wok with the oil, add in the cinnamon, bay leaf,
channa dal, and cardamoms. Sauté well.

Add in the cut brinjals and sauté well in the oil mixture.
Cook on slow fire till the brinjals are half cooked.

Add in the ground paste, salt and sprinkle little water.
Fry everything till oil seperates from the spices.

Add little more oil and roast till the brinjals are fully cooked.
Add in the lime juice and remove.
Garnish with the cut coriander leaves.
Good as a side dish, or with bread and





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[Suja Rajkumar]

Kugan,
I tried your wheat uppuma. Really liked it very much. Thanks for sharing the recipe.

Suja

[selvieam]

spring dosa looks great. will try today.

[dev]

Brinjal chops is very new to me... will have to try it...

I made the brinji rice n it was delicious K... there was a well grown brinji tree in the resort we stayed... I brought few leaves from there to try this recipe... fresh leaves does make all the diff in the dish...:)

[kugan98]

Thanks Suja for your compliments.
I am glad that you like the recipe.
You can do many more things with cracked wheat.
Give me some time, I will post it for you.
Again Suja, glad to see you.
Take care, Kugan98

[kugan98]

Thanks Selviem, I am sure your children will like them.
You can add any vege of your choice.
Take care, Kugan98

[kugan98]

Dev, I am very glad that you liked the brinjii rice.
Sure the fresh leaves makes the difference.

Try the brinjal chops, very simple and tasty.
Take care, Kugan98

[rajraj]

kugan: enakku reNdu spring dhosai, oru piece cake anuppunga ! :)

[kugan98]

O.K friends, let me list out what I cooked.
They came on the 2nd, night for dinner.
I have posted what I cooked.

2nd: Dinner
Iddiappam with sothi,
Idli with Idli sambar
Chapathi, with green peas kulambu and onion sambal
Puri with puri kilangu.

3rd : Breakfast
Dosai with cabbage chutney
Fried meehoon (rice noodles)
Rava Kitchadi with kara chutney


Lunch: Went sight seeing.


Dinner:
Adai with kurma
Channa dal stuffed sweet kolukkatai
Rice puttu with kadalai curry.

4th: Breakfast
Paal appam with sweetned coconut milk
Ven ponggal with sambar and vadai
Vegetarian Pasta

Lunch: Went sight seeing


Dinner:
Parotta with mushroom curry
Chapathi rolls
Talicha kolukkatai


5th: Breakfast
Hakka vegetarian noodles
Spring dosai
Rava upma with onion chutney


Lunch: Went sight seeing


Dinner:
Kothu parotta
kuli paniyaram with coconut chutney
Rava idli with tomato chutney


6th: Breakfast
Ragi puttu with bananas
Sooji bread toast
Vegetarian burger


Lunch:
Kuska Biryani
Vegetarian mutton kulambu
Soya mate keema
Chillie tofu
Bitter gourd kutoo
Fried cauliflower
Brinjal Chops
Red Spinach kutoo
Siru keerai poriyal
Carrot in curds
Rasam
Curds


Dinner:
Vegetarian Pizza
Fried Rice
Onion Oothappam with tomato kulambu

7th: Breakfast
Vegetarian Nasi Lemak
Rava Dosai with coconut chutney
Sweet nei appam


Lunch:
French beans sambar
Avarkkai paal poriyal
Cabbage poriyal
Valakkai masala
Mango patchadi
Cucumber raitha
Appalam
Rasam
Curds
White rice
Green gram dal payasam


Teatime:
curry puffs
Butter Cake
Banana fitters
Puttu piring
fried banana rounds (chokodo)


They left at 5.pm to the airport :lol:

[kugan98]

Look out uncle for the post man :lol:
Take care, Kugan98

[kugan98]

This is the lunch on the 6th.
Some items will be missing in the picture.
Its the kuska biryani and the mutton kulambu

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[kugan98]

The 2 trays of Pizza that I made.
My Pizzas are square in shape :lol:




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[kugan98]

I will post the rest of the pictures tomorrow :wave:
Take care Kugan98

[NOV]

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[NM]

K - :thumbsup: to you!
Ananthiy's turned 4 on the 5th and yesterday was her party. Tho' we catered all the food for abt 30ppl, at the end of the day, i hads wobbly legs and my left leg has started aching again. Eppadithaan neenga ivvlo items cook pannurenggalO!! :roll: :bow:

K- oru chinna doubt - athu enna 'Lunch - went sight seeing'? athu eppadi samaikkurathu :?: seekkiram recipe pOdungga, naanum antha recipe use pannalamle ... :roll: :rotfl3: :ashamed:

[kugan98]

Why NOV anneh, this is nothing for me.
The guests were very happy.
They were from the village, surprised and said that they have never eaten so many varieties.
I was sad because, I could not cook so many Malaysian dishes.
I was scared that they will not enjoy it.
Thanks and take care, Kugan98

[kugan98]

NM wrote:
K- oru chinna doubt - athu enna 'Lunch - went sight seeing'? athu eppadi samaikkurathu Question seekkiram recipe pOdungga, naanum antha recipe use pannalamle ... Rolling Eyes hysterical Ashamed


Nm
:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:

The sight seeing saved me from cooking lunch for them.
Otherwise, I would have landed in hospital for tiredness :lol: :lol:


How is your health, take care NM.
Belated birthday wishes to your daughter.
Kugan98

[kugan98]

This is the dinner I prepared for the 4th.

Parotta with mushroom kulambu.
Chapathi rolls
Talicha kolukkatai




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[kugan98]

This was the lunch served on the 7th.
The day they left. Very simple.
Missing in the picture is, curds, appalam and sambar.

Lunch:
French beans sambar
Avarkkai paal poriyal
Cabbage poriyal
Valakkai masala
Mango patchadi
Cucumber raitha
Appalam
Rasam
Curds
White rice
Green gram dal payasam



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[kugan98]

Tea time on the 7th.

Banana fitters, banana balls (chokodo)
Puttu piring, puttu flour steamed with jaggery.
Missing are curry puffs and cakes.


As they were getting ready to go I had no time to put altogether to take the pictures. Earlier they already starred at me for taking pictures of the meals :lol:


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[kugan98]

Friends I was not able to take pictures of all that I cooked,
as at times, I will just finish cooking and they will be there to eat. I felt very uneasy to take pictures.
I will soon post few of the new recipes that I cooked for them.
Thanks and take care, Kugan98

[kugan98]

[tscii]

MUSHROOM MASALA

200 grms button mushrooms or oyster sliced
2 green chillies sliced
¼ tsp turmeric powder
½ tsp red chillie powder
1 tsp meat curry powder
¼ tsp garam masala powder
¼ tsp pepper powder
1 tbs oil
Salt to taste
Little lime juice
Cut coriander leaves for garnish

To Saute And Grind To Paste:
3 medium onions sliced
2 tomatoes chopped
1 tsp ginger garlic paste
2 tbs oil

Method:

Heat a wok with 2 tbs of oil.
Add in all the ingredients to sauté.
Cook till raw smell disappears. Cool and grind to paste.

Heat a pot with 1 tbs of oil.
Add in the sliced mushrooms and stir fry for a minute.
Add in the green chillies, and sauté.
Now add in all the powders and salt. Sauté well.

Add in the ground paste and 2 cups of water.
Stir well and let it cook.
Simmer till mushrooms are cooked and the gravy thick.
Add in little lime juice, stir well
Add in the cut coriander leaves and remove.
Serve with chapathi or parotta or any items you prefer.





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[dev]

K, andha lista padiche enakku thalai suththi vittidichu... neenga samaichadhai taste test panninale vayaru niranjidum!!!... so amny varieties for each meal!!!...:thumbsup:

[dev]

LOL @ NM...

[bkarthika]

Hi Kugan,

All the pictures look very nice..... Kugan can u give me recipe for uthappam in cup measurement. Already u have posted the recipe but its in gms....Pls post it in cup whenever u find time....Thanks in Advance!!!

[Suja Rajkumar]

Hi Kugan,
Unga photos and menuvai parthae ennakku thalai suthiduchu. I don't know how you managed all this. You are great. Take care of your health. Thank you for sharing with us.

Suja

[tvsankar]

Kugan,
Recipe ai vida - ithanai variety ai , neraiya peruku
seekirama epadi seiayradhu..

Pre plan enna epadi nu solli kudungo Kugan...........

Really amazing.

Inum vera photo poda poreenga..... photo parthadhukae

Thala suthudhae....... Ghests ai nenachuakren.....

7 nalaiki avangaluku pasikadhu nu nenaikaren. haahahha........

Take care Kugan..........

[NOV]

pesaama Kugan's Kitchen'nu En neenga oru restaurant thirakka koodaadhu? :goodidea:
naanthaan unga first customer :yes:

[selvieam]

kugan,
mmmmmmmmmmmmmmm i fainted after seeing the list of menus and photos. all r mouth watering.

u r simply great k.

[PARAMASHIVAN]

Kugan ka

I bought fresh tofu, it was very soft. I did not know, how to make Tofu curry, so I thought of frying b4 making the curry, it took nearly 30 -35 minutes for frying :shock: , do I need to fry it b4 making a stir fried like curry :roll:

Thanks in advance

[kugan98]

Dev, thanks for your nice compliments.
I only cook like this when I have guests.
Otherwise normal meals only.
Thanks, Kugan98

[kugan98]

bkarthika, thanks for your compliments.
I do not remember using grms for oothappam.
Normally oothappam is made with thick dosai flour.
Anyway I will post this evening, how to make oothappam
from the scratch for you. Thanks, Kugan98

[kugan98]

Suja and Selviem, thanks for your nice compliments.
Suja I remember you cooking for guests for a week.
Selviem I know you are too a great cook.

You all are very modest, I brag a lot :lol:
Thats the difference. Thanks, Kugan98

[rajraj]

Dev, thanks for your nice compliments.
I only cook like this when I have guests.
Otherwise normal meals only.
Thanks, Kugan98

appo naanum aunty-um vandhaal ellaam kidaikkumaa? :lol:

[kugan98]

TVS, thanks for your nice compliments.
I will always plan my menus ahead.

So if I am doing breakfast, I will cut up all the things that can be prepared the previous night.

So the next day morning is only cooking.
Moreover I have a maid to clean up the mess :lol:

Tha'ts all, get up a bit early and everything can be done in time.

TVS, ithu ellam not always, only when guests are around.
Thanks and take care, Kugan98

[kugan98]

Vaanga uncle, only vegetarian :lol:

[kugan98]

P.S Tamby, to make curry, I always buy a bit firm tofu.
I will fry it a bit, it will take about 5 to 10 minutes, if you are frying it whole. Here we get it in cube sizes.

Soft tofu can be fried, I will give you step by step how to fry it. Cut it into small pieces befoe frying.

The very soft and silken tofus, are good for steaming.
Cooking the Chinese method.
I think I have posted a recipe before on steamed spicy tofu.
Let me post you the link later.

How To Fry Soft Tofu
There are different kinds of tofu (extra-firm, firm, soft, silken, etc.). The best for deep frying is the soft tofu that is sold in big tubs . You can always freeze your fried tofu for use later.

At least 20 minutes before you're ready to start frying, lay out a thick layer of newspaper. About 1/2" should be sufficient.
Place a layer of paper towels on top of the newspaper.

Rinse your tofu blocks well, then slice them to the desired size. The bigger the block, the more soft white middle there will be. If you like your tofu more crispy and chewy, cut your pieces smaller.

Line up the tofu pieces on the prepared newspaper. The newspaper will absorb moisture from the tofu (and the paper towel will keep the newsprint from bleeding onto the tofu) this prevents explosions of oil that occur when you throw water into hot oil.

Lay a paper towel on top of the tofu and press gently to absorb moisture.

Heat oil in a large frying pan over medium to medium-high heat. The oil should be about half the height (the shortest side) of your tofu pieces, which will be enough to cover the full height of the tofu pieces once they're added to the pan. The heat you should use depends on your stove. You want the oil hot enough that a small piece of tofu thrown in immediately sizzles, but not so hot that the tofu brown too quickly (or burn).

Once the oil is hot enough, slide the tofu pieces into the pan. Do not just drop the tofu in as the hot oil might splash up and burn you. Add enough tofu to cover the surface area of the pan. Once the tofu are in, use a spatula to gently separate them (they like to stick onto each other at this stage). Don't squeeze the tofu too hard in the pan as they may release water and cause hot-oil-popping.

Fry until the tofu is nicely golden on one side, then flip them over. Once the tofu pieces are golden on all sides, fish them out and place them in a colander or bowl lined with paper towels to absorb the excess oil.

Freshly fried tofu ready . Once the tofu has cooled to room temperature, you can put them in freezer bags and freeze for later use.





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I cut my firm tofu like this to be fried:

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[Aarthii]

kuganka,two days weekend nala koncham busy aagitten,vanthu partha,aiyoo,i was not able to take my eyesfrm the forum for more than two to five minutes.
Highly surprised kuganka,unga menus and photos parthu.Chance illa kuganka.U r great!.

Kuganka,cabbage chutney recipe podunga plz.
Cabbage chutney never heard of it.How does it tastes?

[kugan98]

Here is the link for the steamed soft tofu.
Try it P.S Tamby.

It is in Kugan's Kitchen 5, Page 71


http://forumhub.mayyam.com/hub/viewtopic.php?p=2257364#2257364



Thanks, Kugan98

[rajraj]

Vaanga uncle, only vegetarian :lol:

neenga pozhaichchukkuveenga! aunty-ai gavanichchaa uncle-ai pathi kavalai pada veNdaam? :lol:

(aunty is a pure vegetarian but she cooks meat for me -fish,chicken and shrimp! :) )

[kugan98]

Aarthii, thanks for your compliments.
All of you are also great cooks.
Only thing is that you all are very modest.
I brag a lot :lol: Thanks Kugan98



CABBAGE CHUTNEY

Ingredients:
1 cup shredded cabbage
1 tbs coconut scrapped ( coconut optional)
1 onion chopped
2 garlic pips
One small piece of ginger
1 tsp urad dal
oil
Enough tamarind paste
Salt to taste
To season:
1 sprig curry leaves
1 dried red chillie cut into pieces
tsp mustard seeds.

Method:
Heat a table spoon of oil. Fry the urad dal, onion, cabbage,
Garlic, ginger, and coconut. When cool grind them to a
Paste with the tamarind and salt.
Heat oil in a pan and add the seasonings and pour
On the ground chutney. Stir and serve.

The fried ingredients before grinding.


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The Cabbage Chutney:

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[kugan98]

Uncle, then aunty will enjoy better than you.
Mooch, non -vege is banned in our house.

Even my little one is very careful, when someone gives
her cookies or cakes. She will make sure that there is no eggs.

Thanks uncle, aunty is great.
Kugan98

[Aarthii]

kuganka,so sweet u are,adhukulla cabbage chutney post panitteenga.
Thanks kuganka.
Thanks a lot.

[kugan98]

bkarthika, here I have posted your request.
You can do this with your left over idli flour or dosai flour.


ONION OOTHAPPAM

Ingredients:

1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste

Method:
Soak all the ingredients for about 3 hours.
Grind the soaked ingredients to a smooth batter.
Oothappam batter should be little more thicker than dosai batter.
Add salt and beat nicely with your hands for 5 minutes.
Keep in a warm place to ferment for about 8 to 10 hours.

The Toppings:
Ingredients:
1 onion chopped fine
1 tomato seeds and chopped
1 fresh chillie chopped
1 tsp ginger minced well
2 tbs coriander leaves chopped
2 tbs grated carrot

Method:
Mix all the chopped vegetables together.
Heat the dosai kal.
Pour a ladle full of batter, and spread to make a thick oothappam
See that the oothappam is not very big.

Sprinkle little of the vegetable all over the oothappam
Press slightly with the help of the spatula.
Drizzle gingelly oil over and along the oothappam

Lowe the flame and cover the oothappam.
Let it cook for a minute, flip to cook the other side.
Serve hot with chutney or sambar.


NOTE: The topping is our own wish.
You can add anything you want.
You can just add onions only and call it onion oothappam.




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[kugan98]

pesaama Kugan's Kitchen'nu En neenga oru restaurant thirakka koodaadhu? :goodidea:
naanthaan unga first customer :yes:


NOV anneh, naan restaurant thiranthaal, neenga thaan engga chief chef :lol:
I know that you are a super cook.
It runs in your family.

I am only a jujubee.
Thanks, take care, Kugan98

[gulabjamun]

Wah! wah! Kugan, you have posted so many recipes with beautiful pictures.
I better resign my job and start cooking all your dishes :lol:

Your recipes have never failed me. All those that I tried turn out well. Thanks Kugan, keep up your good work.

Ponggal is around the corner, have you posted ponggal recipes.
Thanks.

[bkarthika]

Kugan,

Thank you very much for the Oothappam recipe. Yesterday I made your Potato Pulao and today Onion sambar. Kugan I have a doubt while making briyani or pulao what's the water measurement for briyani rice. In shop i asked for basmati and the shop boy gave me this rice..It was like normal rice(short) and after cooking nice smell(like ghee) comes out of it...I forgot the name....Potato pulao konjam kulainjiduchu.......Thanks in Advance....

[dev]

Karthika, I guess u r talking abt seeraga samba rice(aka jeera rice)... It's great for biriyanis(esp NV biriyanis) but for pulav varieties, basmathi is best...

[bkarthika]

Dev,
Thanks for identifying the rice... if we r using it for briyani means whats the water measurement?....

[dev]

Karthika, u can use anything between 1 3/4th cup to 2 cups water for 1 cup of rice... depends on the quality of the rice... U have to take into account the water u add to the vegs and/or the water that is released from the meat... Depending on that, adjust the qty of water...

U just have to give 1 whistle and then bring down the flame to the lowest and cook for a further 5mins. Let the steam go down and then open the cooker... add some ghee and fluff up the rice... I hope U'll saute the rice in ghee/oil before adding the water...

[bkarthika]

dev,
Thank you very much for the tips....This is the first time i am doing with this rice... Anyway i will do all these when i cook briyani for the next time.. :ty:

[kugan98]

Thanks Gulabjamun for your nice post.
Please let us know what recipes that you tried.
Thanks Kugan98

[kugan98]

bkarthika nice to know you liked the two recipes.

Dev, thank you very much for clearing bkarthika's doubts.

When we went to the airport to send off our guests, one couple approached us and asked if it possible to take care of their elderly mother who is going to India alone.

My guests agreed to take care, while talking I found out that the gentleman is a chef in a leading hotel.
He is the second in charge of the Chinese section.

Summa viduvena? I started talking about food, and he agreed to mail me the recipes for Schezwan Sauce, Hakka Noodles, and Schezwan Fried Rice.
I received them the next day by e-mail.

My guests too taught me how to make a village style dried red chillies curry, a Thirunellveli vegetable sodhi and just big onion curry.
I will post them soon. Thanks, Kugan98



Suvai, vaangga, enggeh pooitingga?

[kugan98]

Thanks a lot foe thr NY wishes friends...:)

Am back with 2 recipes from kerala!!!...

Okra patchadi:

Fry some sliced okra in lil oil until well cooked. set aside.
Grind together coconut+mustard seeds(1/4 tsp mustard fr 1 cup coconut).
Heat a tsp of coconut oil in a pan and add in chopped shallots and curry leaves. once they turn slightly brown, add the okra n the paste. mix well.
Add in some curd and cook on medium flame until it starts to bubble(nuraichu varum stage). Take off flame.

Serve as a side dish with rice.

Note: If u don't like the taste of mustard, reduce the qty .

HELLO DEV,
Here is the picture of your okra patchadi:




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[dev]

Thanks for tryin out the recipe K... :) hope it didn't land in the trash...;) :lol:

Looking fwd to the chinese n village style recipes...:)

[selvieam]

kugan,

waiting for the chinese dishes. could please find out nice chinese style veg manchurian gravy type.

thanks

[Aarthii]

kuganka,waiting fo the sodhi recipe.
Sodhi is our tradional recipe.
In our side marriages,after the next day of marriage sodhi is the spl curry made for lunch.It is the feast given to the bride's family frm the bridegrooms side.
whenever guests arrives to home,people used to make this.
For newly married couples,we used to make this as special curry for virundhu sapadu.

Each and every family have their own style of making it.
The main ingredient is coconut milk.Side dishes are Ginger chutney and potato fry.

But truly speaking ,ennaku innum proper sodhi vaika theiryadhu.Ooruku pona,both amma veedu ,plus In-laws house,first request sodhi vaika solliduven :)

I learned everything frm here only,so plz post the sodhi reicpe.So that i can also make it properly.

[Aarthii]

friends,
i have a pack full of masoor dhal.I dunno nothing to make by using it,apat frm soup.
Can any gravies or curies be made with it?
Tell me plz.

[Aarthii]

Dev,kuganka

1 small help!

Coriander leavesnu ninaichu,parsley vangittu vanthutten.Can it be used instead of coriander leaves?

But it has a strong smell.Am bit scared of putting it in curries,Since both my husband and pranay are bit choosy and if they feel something different they will not take a single spoon of the dish.

What else i can do with that?

[dev]

Sodhiku pinnadi ippadi oru kadhai irukka!!!... appo I'm sure it's a very spl curry... There is already a sondi recipe posted by Mayflower in some other thread... K post pannrukangalanu theriyalai...

Masoor dhal- u can use it to make side dishes for chapathi n it's good for kitchadi aswell...

Parsley- theriyalai Aarthii...I've not used it much... edho pasta,soupku ellam konjam use panniruken... never tried it in Indian dishes...Parsley chutney recipe ellam paarthirukken...but senjadhillai...

[dev]

K, nethu aglio olio senjam... summa superaa vanthidichunga... I made it plain(no vegs) as per ur recipe... I did add some chilly flakes for spice...

[selvieam]

Aarthi,
u can use parsely for salad.

chop, parsely leaves in the chopper, chopped onions little, chopped tomato (deseeded) little. mix this and keep separately.

with this u can use broken wheat soaked, drained very little or cousous little. mix with parsley and keep aside.

while serving, add lime juice, pepper crushed , salt and serve. this is very tasty and very good for health. if needed add olive oil for dressing.

this is a famous arabic salad. it is named as Tabbouleh.

[kugan98]

Dev, and Selviem, thanks a ton for clearing Aarthii's doubts.
Selviem thank you very much for the salad recipe.
I will get the recipe that you requested.

Dev, I am glad that you liked the pasta recipe.
Dev, my friends have e-mailed me sooo many pasta recipes :roll
I will try them one by one.

Aarthii, I think you can use masoor dal same like our toor dal.
It will not make much difference.

I will post the Sodhi recipe for you.
The next time you visit your mom, you can cook for her.

Parsely is mostly used in Chinese and Western cooking.
They are garnishes just like our coriander leaves.

Try Selviem's salad recipe and see.
I have heard that boiling the parsely and drinking the water will help in controlling high blood pressure.

Take care, Kugan98

[kugan98]

Tomato Moru curry:

Heat a pan with 1/4 cup water,turmeric pwd n salt.

Add in some tomato diced, sliced shallots(optional), slit green chillies, curry leaves. Cook for few minutes(2 mins or so). The tomato should stiil be firm after cooking but it shouldn't smell raw.

Grind to a paste- 1 cup coconut, 2 garlic, 3-4 shallots,1/2 tsp cumin n green chilly to taste.

Mix this paste with thick buttermilk.Add in the cooked tomato mixture aswell.

Put it on flame and cook on slow flame. Let the mixture boil for 2 minutes and then take off flame.

Heat coconut oil. splutter mustard n add in curry leaves and shallots and saute till golden. Add it to the moru curry.

Yummy with rice...:)



Dev, here is another of your recipe.
Made this for lunch. Dev, I am used to Kerala cooking.
So nothing will go to waste. Thanks.




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[kugan98]

Dear Gulabjamun, I have posted the recipe for,
Paal Ponggal, sakkarai Ponggal and Ponggal Kulambu,
In Kugan's Kitchen 3, Page 25.
Please cook for this ponggal. Kugan98

Here is the link.
By the way this year ponggal falls on the 15th of Jan.
We are asked to put the ponggal pannai at 7. a.m.



http://forumhub.mayyam.com/hub/viewtopic.php?p=2009823#2009823

[kugan98]

[tscii] The recipe for the schezwan as given by the chef.


SCHEZWAN SAUCE

Ingredients:

15 dry red chillies soaked in water for an hour.
12 pips garlic finely chopped
1 inch ginger grated finely
2 tbs red chillie sauce
1 tbs vinegar
1 tsp soy sauce
½ tsp sugar
Salt to taste
2 tbs sesame oil

Method:
Squeeze out the water from the soaked red chillies.
Grind them into a paste. The paste has to be thick.

Heat oil in a wok, add in the ginger and garlic and sauté well.
Now add in the chillie paste and cook till oil seperates.

Add in the soy sauce, red chillie sauce.
Add in the salt, sugar and mix well.

Add in little water and the vinegar.
Let it boil once nicely, remove.
The schezwan sauce is ready.



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[Aarthii]

Sodhiku pinnadi ippadi oru kadhai irukka!!!... appo I'm sure it's a very spl curry... There is already a sondi recipe posted by Mayflower in some other thread... K post pannrukangalanu theriyalai...
.

Thanks fo the tips regarding Masoor dhal and parsley dev.

Yes dev,it is a spl curry,as like nomal curries we shud not have one or two spoons over the rice,we shud pour some more spoons on the rice and we shud have it in a semi solid consitency.(amma used to tell as nalla kolaiva sapdianum like that)Then it tastes great!

[Aarthii]

selvika,thanks for the parsley salad.Will try it out soon and will let u know the feedback.

[Aarthii]

Kuganka,u made my day today.
I made ur spicy potato rice fof lunch.
It came out very well. :D
I packed it for my husband to office.He called me by 2.00 and he praised me for the lunch i gave him today.
And my prince,after getting one spoon of rice frm me,he kissed me and told me amma,it is YUM!
Thanks for the recipe kuganka.

[Aarthii]

I will post the Sodhi recipe for you.
The next time you visit your mom, you can cook for her.

Take care, Kugan98

Waiting for the recipe kuganka.

[vm]

Kugan,

Visiting hub after a long time. Can you give me the recipe links to the dishes you made in page 55? I want to know the recipe for vazhakai masala and what was that dish next to rice(super red color).

Happy new year to all of you.

[kugan98]

Aarthii, thank you again for the nice feed back.
I am very glad that you all enjoyed the dish.

Aarthii, I am still waiting for some veges to do the sodhi.
Its very difficult to get drumstick , in the place where I live. So I wait for a chance for someone to go to a place called Brickfields to get this veges.
Or what I will do is I will omit drumstick that I do not have, but post the recipe in full.
I am sure you too will not get the drumsticks in Canada :lol:
Let me try.

We do sodhi for Iddiyappam, its only, coconut milk, green chillies, onions, tumeric powder, little funugreek seeds, curry leaves, salt and lime juice.
My guests had this sodhi with iddiyappam, and told me that she will teach sodhi with veges.

Take care, Aarthii, Kugan98

[kugan98]

Kugan,

Visiting hub after a long time. Can you give me the recipe links to the dishes you made in page 55? I want to know the recipe for vazhakai masala and what was that dish next to rice(super red color).

Happy new year to all of you.

Dear VM, welcome to Kugan's Kitchen.
Thanks for your new year wishes.
We all too, wish you the same.

Now to the menu in page 55


Missing in the picture is, curds, appalam and sambar.

Lunch:
French beans sambar
Avarkkai paal poriyal
Cabbage poriyal
Valakkai masala
Mango patchadi
Cucumber raitha
Appalam
Rasam
Curds
White rice
Green gram dal payasam




VM the recipes are all very simple once.
I am sure you know beans sambar, make sambar with french beans.

Avarakkai paal poriyal is nothing, just make poriyal with seasonings, green chillies, onions and curry leaves.
Before removing add little thick coconut milk.

Cabbage poriyal is the same just add grated coconut before removing from the stove.

The super red cocolur is only mango patchadi.
It is in Kugan's Kitchen 1, page 65.

Valakkai masala or roast is also in Kugan's Kitchen 1
page 5.

I will post the links for you.

Valakkai Roast or Masala:
http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=60



Mango Patchadi:

http://mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=asc&start=960

I will post the recipe for the moong dal prathaman
Thanks, Kugan98

[kugan98]

Here is the recipe:

Moong Dal Pradhaman

Ingredients:

1 cup roasted moong dal (whole moong dal roasted and split)
4 tbs ghee
2 cups of brown sugar, make it into syrup
1 cup of thick coconut milk
5 cups of thin coconut milk all from 1 coconut
1 tsp cardamom powder
2 tbs cashew nuts broken into pieces and roasted in ghee
2 tbs fresh coconut , thinly cut and roasted in ghee
1 tbs rasins roasted in ghee

Method:
Boil the moong dal with 1 cup of water. Cook over medium heat
until the moong dal is soft enough to mash with a spoon.
Stir often to make sure that the dal does not stick to the bottom of the pan.

Add the brown sugar syrup and continue to cook over medium
heat for another 10 minutes.
Stir gently so that the moong dal is not totally mashed.

Pour in the thin coconut milk and cook for twenty minutes
over low heat, stirring occasionally. Let it come to a nice boil.
Now add in the thick coconut milk. Do not let the milk come to a boil.
Boiling will result in curdling of the coconut milk.
Remove it from the stove, and sprinkle it with cardamom powder.
Now add the fried garnishes to the pradhaman.
Serve warm or cold.

Note: An authentic moong dal pradhaman does not contain sago.
If you like you can add 1 tbs of sago while boiling the moong dal


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[kugan98]

Dear friends, there is a small hitch in the schezwan sauce.
The chef's wife e-mailed me that the chief did not give me the authentic recipe for the sauce as he does not want to disclose the secret ingredients of the hotel.
As I told him that I will be posting it in the forum.

She said she felt very bad, because even though they were strangers to me, I made my guests to agree to accompany her mother to India, not only that I even made my guests to carry her hand luggage for her.

She said people are so scared about drugs and things and that no body will volunteer to help.

Well anyway she mailed me the ingredients, and asked me not to tell anyone.

Frankly speaking I find that the ingredients do not make much difference in the recipe.
I have already made the sauce and also the noodles and fried rice. All taste yummy with out the ingredients.
If any one is interested please kindly pm me and I will post the ingredients

Thank you and take care, Kugan98

[dev]

K, thanks a lot for the recipes n also for trying the recipe I posted...:) The sauce recipe is quite similar to the one on Tarla dalal's website... diff is she uses some tomato puree and celery... I've tried it and it tastes yummy... Will try this version aswell...

[bkarthika]

To all Kugan thread friends and to Kugan,

I WISH A VERY HAPPY PONGAL IN ADVANCE!!!!! :bluejump: :redjump: :bluejump: :redjump: :bluejump: :redjump:

[dev]

K, do u have the recipe for kathirikkai pulippu?... it's supposed to be a dish from arcot region and is usually served with kuska rice?...

[dev]

Thanks Karthika...:)

Wishing all KK thread visitors a very sweet pongal...:)

[kugan98]

bkarthika and Dev, thanks a lot for the ponggal wishes.

Dev, I remember the recipe for katharikka pullippu.
Let me dig out the recipe.

Will be busy preparing for ponggal.
So I will post it later.

Thanks and take care, Kugan98

[kugan98]

My dear friends, Kugan's Kitchen takes this opportunity to wish all Kugan's Kitchen friends A VERY HAPPY PONGGAL.

May milk and honey flow in all your homes.


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[rajraj]

Happy Pongal ! :)

kugan: maN paanaiyil pongal vaithu padam podaNume! :)

[PARAMASHIVAN]

Happy Pongal ! :)

kugan: maN paanaiyil pongal vaithu padam podaNume! :)

Uncle

athu unga kalathila ( Tretha yuga ) :lol2: Kali yugathila ipadi thaan pongal ponguvanga :lol2: :yessir:

Btw

Pongal nal vazhthukal :)

[PARAMASHIVAN]

Kugan ka

Many thanks for your Toffu recipie, I tried it it came out very well ! :thumbsup:

[PARAMASHIVAN]

Chiti V2.0 : ha ha ha Aapey Pongal Folks!

[kugan98]

Rajraj uncle thanks for the greetings.
maN paanai :roll:

Take care uncle, Kugan98

[kugan98]

P.S Tamby, thanks for your greetings too.
Happy that you liked the tofu recipe.

Thai piranthaal vazli pirakkum.
Take care tamby. Kugan98

[kugan98]

[tscii]Aarthii here is a Ponggal gift for you.
The next trip you visit your mom, cook and asathu her :lol:
Kugan98




THIRUNELVELLI SODHY

Ingredients:

100 grms split yellow moong dal
100 grms carrot cut into strips
100 grms beans cut into 1 inch in length
1 brinjal cut into 1 ½ inch cubes
1 drumstick cut into lengths
4 pips garlic whole
150 grms small shallots whole

To Be Ground To A paste:
10 green chillies
2 tbs grated coconut
2 tsp cumin seeds

2 cups of coconut milk
Salt to taste

To Season:
½ tsp mustard seeds
½ tsp urad dal

1 tsp ginger juice
Lime juice to taste

Method:
Clean, add little water and cook the moong dal.
When the moong dal is cooked, add in all the
vegetables, onion and garlic.

When the vegetables are half cooked, add in
ground paste and salt.
Stir nicely and allow to cook on low flame.
Now add in the coconut milk, stir nicely.

Let it come to a slow boil, DO NOT allow it to boil.
Remove from the stove, and allow it to cool.
Once cooled, add in the ginger juice and lime juice.
Serve with steaming rice, ginger chutney and roast potatoes
It will taste nice if the rice is a bit over cooked.

Sodhy, Ginger chutney Potato Roast:

[html:7fc3a99bf7]
http://img6.imageshack.us/img6/5434/bananaleaflunch.jpg
[/html:7fc3a99bf7]


The Sodhy:

[html:7fc3a99bf7]
http://img843.imageshack.us/img843/4544/img0529a.jpg
[/html:7fc3a99bf7]

[kugan98]

Here is the recipe for ginger chutney.


GINGER CHUTNEY

Ingredients:

100 grms young ginger
1 tsp oil
2 tbs of jiggery
2 tsp chillie powder
2 tsp tamarind paste with 2 tbs of water.
Salt to taste
1 tbs oil

Method:
Scrape the skin and clean the ginger.
Cut it into small pieces.
Heat the 1 tsp of oil and fry the ginger a little.
Let it cool nicely. Then grind the fried ginger to a
fine paste without using any water.

Now heat the 1 tbs of oil in a pan.
Add in ground ginger paste with the tamarind paste.
Add in the salt, chillie powder to it.
Let it boil slowly for a while.

Now add in the jiggery with the ginger mixture.
Stir nicely to mix it well.
When the mixture reaches jam consistency,
remove it from the stove.
Best combo for sodhi rice.




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[kugan98]

The recipe for potato roast is in Kugan's Kitchen 4
Page 53.

I am posting the link for you.


http://forumhub.mayyam.com/hub/viewtopic.php?p=2129844#2129844


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[PARAMASHIVAN]

Rajraj uncle thanks for the greetings.
maN paanai :roll:

Take care uncle, Kugan98

Kugan ka

Uncle is talking about Clay Pot

http://4.bp.blogspot.com/_q8O9pIFVhpc/Sw0HjsUiogI/AAAAAAAAB2c/4WYeV2cAs6c/s1600/paanai.jpg

:D

[Aarthii]

kuganka,aasthiteenga ponga.

Great kuganka!.Thanks for the sodhi recipe.
Kandipa next time ammaku senchu aasathiduven.

Kuganka,1 small tip : U have to pour more spoons of sodhi over the rice.Then only,it tastes great.
Okie.thanks kuganka.

[Aarthii]

Friends,

Happy Pongal :)

[selvieam]

friends,

wishing u all a happy pongal.

[kugan98]

[tscii]
SCHEZWAN FRIED RICE


Ingredients

3 cups cold cooked rice.

2 tbs schezwan sauce
50 grms sliced cabbage
50 grms carrot cut into strips
50 grms capsicum cut into strips
50 grms potato cut into strips
1 onion sliced

1 tbs sesame oil
Salt to taste
Little aji no motto (optional)
2 spring onions sliced diagonally
2 tsp soy sauce

Method:
Heat a wok with the sesame oil.
Add in the sliced onions, sauté well.
Add in the vegetables and stir fry them.
Add in the 2 tbs of the schezwan sauce and salt.

When the vegetables are nearly done, turn down the heat to low.
Add in the cooked rice and mix it up gently.
Make sure you do not break up the grains.
Add in the soy sauce and salt if needed.

Also add in the aji no motto if using.
Remove and garnish with the cut spring onion leaves.
Serve hot.



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[Mrs.Mano]

Dear Kugan!

I wish you and your beloved ones a very Happy pongal!!

[gulabjamun]

Kuga, happy ponggal to you and your family.
I cooked pongal as per your recipe. All 3 items turned out very well. I did not know that you have to cook 3 types on pongal day.
My family was very pleased with the turn out.
Thanks kugan for all the mouth watering recipes.

Kugan , can you cook pongal with channa dal?
Can you please post a Hakka noodle recipe?
Thanks..

[Roshan]

Dear K, Happy Pongal to you and your family !

Pongal menu'va post paNNa maRanthuraatheenga :)


Thanks for the pm :)

[tvsankar]

Dear Kugan and friends,
Wish U a Happy Pongal to All of U...............................

[Suja Rajkumar]

K and KK's friends,
Eniya Pongal Nalvazhthukal.

Suja

[kugan98]

Dear Aarthi, Selviem, Roshan, TVShanker, Gulabjamun and Mrs. Mano. Thank you so much for the Greetings.

Here is a Pongal song for all my friends. Enjoy. Kugan98


http://www.facebook.com/l/6d1b9s1s3qDD2LDqqscFEkSMBJg;www.youtube.com/watch?v=5j13vfDKtc4

[dev]

SCHEZWAN FRIED RICE appadiye eduththu saapidanum pola irukku!!!...

[rose75]

Happy pongal to all my KK friends.
Kugan this was the best pongal. Cooked all the pongal dishes.
Everyone enjoyed in my house. Normally I will only make sakarai pongal. Thanks for the recipes.
The fried rice looks yummy. Rose75

[kugan98]

Dear Gulabjamun, I have a Christian friend who makes pongal with channa dal. Not only that she will season the pongal with cinnamon stick, star anise and cardamoms.
She uses coconut milk for the pongal.
The combo for the pongal is green chillies and shallots finely chopped with a pinch of salt and lime juice.

Gulabjamun she will make this pongal for the St.Anne's feast.
Really very very yummy.

I will do this pongal for Taipusam and post the exact recipe with picture for you.
I will post the Hakka noodles soon.
Take care, Kugan98

[kugan98]

Thank you Dev and Rose75 for your compliments and nice post.
Take care, Kugan98

[kugan98]

[tscii]Here is the recipe for Hakka noodles.
If you use the schezwan sauce, than it becomes
schezwan fried noodles :lol: , Kugan98


HAKKA NOODLES

Ingredients:

300 grms Hakka noodles
2 spring onions, sliced crosswise, greens and whites separated.
2 pips garlic finely minced
½ a cup multi coloured capsicum sliced
½ cup cabbage shredded
½ cup carrots julienned
4 baby corns slit into half
1 tbs soy sauce
1 tbs tomato ketchup
1 tbs red chillie sauce
1 tsp vinegar
Little black pepper powder
Salt to taste
2 tbs oil

Method:
Boil the noodles with little salt and oil.
When the noodles are about 80% cooked.
Drain the noodles and toss it lightly with cold water.
Keep aside.

Heat a wide wok with the oil. add in the minced garlic.
Sauté for a second, add in the white part of the spring onion.
Sauté well, add in all the vegetables one by one.
Toss on high heat for about 2 minutes.
Keep tossing them till they are about ¼ cooked.
Add in the noodles, soy sauce, vinegar, salt, pepper powder
chillie sauce, tomato ketchup along with the green spring onions.

Give it a good toss and sauté for another minute.
Serve hot. It goes well with green chillie pickle in vinegar.



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[kugan98]

[tscii] Try this dish for a change.

CHOW CHOW CHOPS

Ingredients:

500 grms chow chow skinned and cubed
¼ tsp turmeric powder
1 tsp chillie powder
2 bay leaves
2 tbs oil
Salt to taste

To Be Roasted Separately And Powdered:
2 tbs grated coconut
1 tbs coriander seeds
1 tsp kas kas
½ tsp cumin seeds
½ tsp aniseeds
¼ tsp black pepper
1 inch cinnamon stick
1 cardamom pod

To Be Fried In Little Oil And Ground To Paste:
1 big onion chopped
1 inch ginger chopped
5 pips garlic
1 red tomato chopped

1 sprig crispy fried curry leaves.

Method:
Heat a wok with the oil, add in the bay leaves.
Add in the cubed chow chow. Stir fry for a moment.
Add in the turmeric and chillie powder.
Toss them well so that the chow chow is well covered by the masala.

Now add in the wet paste, salt and stir fry well.
See that there raw smell is gone.
If the chow is not cooked, sprinkle little water and cook.

Now add in the roasted powder and stir fry well.
The oil should separate now.
Remove and garnish with the fried curry leaves,
or coriander leaves.



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[kugan98]

[tscii]
This keema goes well with rice, chapathi, sandwich, also for wraps. Thanks, Kugan98



SOYA MATE MUTTON KEEMA

Ingredients:

300 grms soya mate
2 pips garlic smashed with skin
1 inch ginger smashed
Salt.

To Grind To A Fine Paste:
1 tbs ginger paste
1 tbs garlic paste
2 tbs red chillie powder
3 tbs grated coconut ground to fine paste
1 tsp aniseeds
½ inch cinnamon stick
½ a anise star
Salt to taste

3 big onion chopped fine
5 big red tomatoes chopped fine

2 tbs oil
1 sprig curry leaves
Little lime juice.

Method:
Boil the soya mate with the smashed garlic, ginger and salt.
When it is boiled nicely, drain the water. Discard the garlic and ginger.
Now squeeze and wash the boiled soya mate 2 to 3 times.
Cut up the soya mate into very small pieces.
Just like minced keema meat.

Now in the soya mate, add in the ginger, garlic,
chillie powder, ground coconut, aniseeds,
cinnamon stick and anise star and salt.
Mix nicely and keep aside for about 30 minutes.

Heat a wok with the oil. add in the chopped onions.
Sauté the onions till they turn slightly brown.
Now add in the chopped tomatoes, cook till the
the tomatoes turn mushy.

Now add in the seasoned soya meat.
Stir and cook till the soya keema is cooked well,
and it comes dry like our mutton varuval.
Keep stirring so that it does not stick to your pot.
Add in the curry leaves and remove.
Sprinkle little lime juice to taste.



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[dev]

K, chow chow n soya recipes sound interesting!!!...:)

[Suja Rajkumar]

Kugan,
All the recipes look very interesting. Will try out the chow chow chops tomorrow and let you know. Tried your potato roast it came out good. Thanks for the recipes.

Suja

[NM]

Hello K and all,
Hope all of you had a wonderful Thai Ponggal!

[kugan98]

Dear Dev, thanks for your nice post.

Suja , thanks too for your nice post.
Glad you liked the potato roast.
Try the chow chow and give us the feed back.


Nm, thanks for your nice post.
Hope you too had a nice pongal.
How is your health now?

Take care friends, Kugan98

[kugan98]

[tscii]I had this different type of curry in my North Indian friend's home. It goes well with chapathi. The sweet potato gives a nice taste to the gravy. Thanks, Kugan98



SWEET POTATO CURRY

Ingredients:

Gravy Base:
2 cups water
½ a cup crushed tomatoes
½ tbs tamarind paste
½ tbs jiggery

Spices:
1 tsp chillie powder
1 ½ tsp coriander powder
¼ tsp turmeric powder
½ tsp cumin powder
Salt to taste

Seasonings:
2 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
3 shallots minced
1 sprig curry leaves

300 grms boiled sweet potatoes, peeled and cubed
2 tbs cut coriander leaves for garnish.

Method:
Mix well all the ingredients for the curry gravy base. Keep aside.
Heat oil in a wok, add all the seasonings.
Sauté so that they are well seasoned.

Now add in the spice ingredients, and stir well.
Keep the heat in medium while stirring the spices.
Add in the cubed sweet potatoes. Sauté for a minute.

Now add in the gravy base, stir well and simmer for about 5 minutes.
Let the gravy thicken, and oil separate.
Remove and garnish with the cut coriander leaves.
This curry improves in taste, if you let the flavours
blend for about 30 minutes after cooking.



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[Aarthii]

Kuganka,sweet potato curry looks good.
Thanks for the other recipes too.

[chevy]

[tscii]Aarthii here is a Ponggal gift for you.
The next trip you visit your mom, cook and asathu her :lol:
Kugan98




THIRUNELVELLI SODHY

Ingredients:

100 grms split yellow moong dal
100 grms carrot cut into strips
100 grms beans cut into 1 inch in length
1 brinjal cut into 1 ½ inch cubes
1 drumstick cut into lengths
4 pips garlic whole
150 grms small shallots whole

To Be Ground To A paste:
10 green chillies
2 tbs grated coconut
2 tsp cumin seeds

2 cups of coconut milk
Salt to taste

To Season:
½ tsp mustard seeds
½ tsp urad dal

1 tsp ginger juice
Lime juice to taste

Method:
Clean, add little water and cook the moong dal.
When the moong dal is cooked, add in all the
vegetables, onion and garlic.

When the vegetables are half cooked, add in
ground paste and salt.
Stir nicely and allow to cook on low flame.
Now add in the coconut milk, stir nicely.

Let it come to a slow boil, DO NOT allow it to boil.
Remove from the stove, and allow it to cool.
Once cooled, add in the ginger juice and lime juice.
Serve with steaming rice, ginger chutney and roast potatoes
It will taste nice if the rice is a bit over cooked.

Sodhy, Ginger chutney Potato Roast:



http://img6.imageshack.us/img6/5434/bananaleaflunch.jpg



The Sodhy:



http://img843.imageshack.us/img843/4544/img0529a.jpg


wowie..my native special......i ve heard this dish is adapted from a similar one in srilanka... ..(not a big fan of the coconut based dishes....)

[chevy]

Hakka Noodles looks gr8!

[kugan98]

Thanks Aarthii for your nice post.
Do try the simple curry.
Take care, Kugan98

[kugan98]

Dear Chevy, welcome to Kugan's Kitchen.
You are right, this dish is adapted from Sri Lanka.
No harm using coconut milk, once in a way :)
Thanks for your compliments for Hakka noodles.
Hope to see you often in this thread.
Thanks and take care, Kugan98

[chevy]

:)

[dev]

Sweet rpotato dish is new to me... will try it K...:)

[NM]

Thanks K.
Leg's still hurting - i have a specialist appointment tomorrow - let's see what he says.

K's Kitchen is going strong! Yeh! Keep it up!

Where's our Suvai-ngov? :roll: :roll:

[kugan98]

Thanks Dev, I too had the sweet potato curry for the first time in my friend's house. It tasted good.
Thanks, Kugan98

[kugan98]

Thanks NM for your wishes.
Let us know what the doctor told you.

Yes, I am too thinking of Suvai.
May be she is very busy.

Thanks, Kugan98

[kugan98]

[tscii]Friends I was talking about the village style dry red chillie curry. Well I think it will not be suitable for small children.

The taste is simply super, I should have cut the red chillies about 1/4 inch in length. Then you can eat the red chillies with your dosai or rice.

They do this curry when they do not have any veges at home.
Kugan98



DRY RED CHILLIE PULIPPU CURRY

Ingredients:

12 dried red chillies, cut into ½ inch pieces.
4 tomatoes cut into rounds
4 tsp of toor dal
1 cup of tamarind water from a small lime sized tamarind

2 tsp of mustard seeds
2 tsp of fenugreek seeds
1 sprig of curry leaves
4 tsp of oil
1 pinch of asafoetida powder
Salt to taste

Method:
Heat oil in a pot, add in the mustard seeds.
Add in the toor dal, sauté for a minute.
Now add in the cut red chillies and fenugreek seeds.

Add in the curry leaves and the cut tomatoes.
add in the asafoetida. Stir well.
Add in the tamarind water and the salt.
Boil well till the tomatoes are mushy.
The red chillies too would have swell well.
Mash it with your back of spoon.
Remove and serve with dosai, idli, or even rice.
Nalla kara saaramaa irukku.




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[kugan98]

[tscii]I can hear friends murmuring what pulippu this and that :lol:

Dev, I found this recipe in my file for katharikkai pulippu.
I hope this is the recipe you are looking for.
Thanks, Kugan98



KATHARIKKAI PULIPPU

Ingredients:

500 grms katharikka cut into about 1 ½ inches cubes
½ cup toor dal cooked well
¼ tsp turmeric powder
1 lemon size tamarind ball...... 1 cup of tamarind juice
Salt to taste

To Fry In Little Oil And Grind To Paste:
1 tbs channa dal
5 dry red chillies
1 tsp black pepper corns
1 tbs coriander seeds
2 tbs of grated coconut


To Season:
1 tsp channa dal
1 tsp urad dal
¼ tsp mustard seeds
1 sprig curry leaves
A pinch of asafoetida powder
2 tbs oil

Method: Cook the toor dal well with the turmeric powder.

Heat a wok with the oil. add in the seasonings.
Sauté well, add in the cut katharikkai pieces.
Sauté well in the oil for about 5 minutes.

The katharikkai should look a bit limp.
Add in the ground paste and sauté well till the
oil separates. Add in the tamarind juice.
Add also the cooked toor dal.

Keep stirring slowly on low heat till the gravy thickens.
Remove and serve with any rice.




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[kugan98]

My dear friends, a hubber has sent me a pm requesting for crab puttu. She says she feels funny to ask in the thread as I always post vegetarian dishes.

Friends I do not mind posting non vegetarian dishes.
If I have them in the file, I will post with pictures.
If it is a new dish, I will ask around and post the recipe.
Only thing is that I would not try it out or post with pictures.
Thanks and take care, Kugan98

[dev]

aahaa...oru pulippu recipe ketaal neenga 2 pulippu recipe post panniteenga... thanks K...

K,this kathirikkai pulippu, I saw it on TV...it was a cookery show by Chef Dhamu... nnaan TV switch on pannnum podhe paadhi show mudinjidichu... this kathirikkai pulippu was almost ready... from what he said, I understand that it does't have tamarind in it... the sourness is from lemon juice which is added towards the end... he made mutton kushka as main dish... so I think ur recipe is diff from what I saw that day... anyway, I'll try this recipe... unga kitta verai edhum pulippu recipe irundhaalum post pannunga....

[kugan98]

Dev, I see, I do not about the recipe in the show.
Do not despair, I will ask around my friends to see if any one has seen the show. I will find out and let you know.
Thanks, Kugan98

[kugan98]

[tscii]
Here is the recipe for crab puttu.


CRAB PUTTU

Ingredients:

500 grm crab meat ( you can buy in the supermarket)
Salt to taste
¼ tsp turmeric powder

3 medium onions chopped
3 pips garlic chopped
1 tsp ginger paste
4 green chillies, slit and cut into small pieces
3 tbs grated coconut

1 tsp aniseeds
1 tsp urad dal
1 sprig curry leaves
1 tbs lime juice or to taste
Little coriander leaves chopped
2 tbs oil
1 tbs ghee

Method:

Mix the turmeric powder and enough salt to the crab meat.

Heat a non stick wok, add in the oil and ghee .
Add in the aniseeds and urad dal.
When they splutter, add in the ginger and garlic.
Sauté well, add in the chopped onions, sauté well.
Add in the chopped green chillies and curry leaves.

Fry nicely, now add in the seasoned crab meat.
Fry turning over very quickly, do not mash the meat.
Now add in the grated coconut and keep on turning it over.
The coconut will brown here and there giving a very good aroma.

Lower the heat and sprinkle the lime juice.
Give it a final toss and dish out.
Garnish with the cut coriander leaves.
Your crab puttu is ready.




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[dev]

Thanks K...:)

NM, take care n get better soon!!!...:)

Naanum 2 nnaalai Suvaiyai thaan ninaichittu rundhen... :roll:

[kugan98]

Dev, good news for you, I asked around and nobody seems to watch or know.

Finally I called my aunt and she said, she knows the recipe.
The biryani is only cooked with mutton.
The side dish is cooked with brinjals, no tamarind, lime juice and tomatoes. She also said that the dish will look dark in colour. She named the dish something which I could not catch the name.

I can cook the brinjal dish when she e-mails me.
The mutton kushka biryani I can only post the recipe.

I think I will do it once I come back from the trip.
Thanks and take care, Kugan98

[dev]

Thanks a lot K... you r a darling!!!...;) :D My thanks to ur aunt too... :) take ur time K...

I am planning to try it with veg white biriyani... I watched the mutton kuska recipe by the chef... it was very simple... just season pattai, krambu n cardamom,bay leaves. add a bunnch each of coriander n mint leaves. add onion and gin-gar paste. saute well. Add mutton, curd, green chillies and let the mutton cook till 25% done... then add rice+water,salt...cook for 3 whistles and then on sim for 5 mins...

The procedure is similar to veg white biriyani ... This recipe is from my memory...so exact measures ellam theriyalai...

[lakme]

Kugan, I was away for few days--so many recipes!! Amazed by your menus for your guests, neenga syperwoman than!!!

[rose75]

Kugan, thanks for all your nice recipes.
I liked all your bittergourd recipes. Can you make kuto with bittergourds? Also Kugan do you know any recipe to make roti with oats? Thanks, keep the thread going strong.
Rose75

[sudha india]

Hi friends / experts

Attendance pottutten.

One question.
Oats porridge if taken every day will reduce weight / increase weight.

Edhu sari ?

[NM]

Sudha - my parents took daily and helped them to reduce weight and maintain it. You won't be losing it forever.

[gulabjamun]

Kugan thank you very much for the recipes.
Two pulippu recipe, I love pulippu.

Kugan I tried your akki roti and aval payasam. Both turned out well. I am so happy. Thanks Kugan.

[ani]

hi kugan,

Its great to see the thread with so many recipes and with pics specially. Appreciate your great work..

I am a new mom, my son is 4 months now. Just want to know if you have any special recipes for new mom's like me who feed the child.

Also i saw your list of recipes that you had prepared for your guests..its amazing. I wonder how you go about it.

Am in my Maternity leave now so just planning to prepare some delicious food for my husband. Will try your recipes that look simple for me. I just cook the usual sambar and veg that i know. AFter seeing your thread I want to try those.

Can you post me the following recipes whenever you get time ? (its from your list only..) Sorry for the long list...do post them taking your own time.....or let me know if these are already there in thread, i will search them.

Idli Sambar --- must be very childish to ask this, but i want to learn...
Onion Sambal
Rava Kitchadi with kara chutney
Kothu parotta -- How to make soft parotta at home
Vegetarian mutton kulambu
Chillie tofu
Red Spinach kutoo
Vegetarian Nasi Lemak
Sweet nei appam
Avarkkai paal poriyal
Valakkai masala
Green gram dal payasam
curry puffs
Banana fitters
Puttu piring
fried banana rounds (chokodo)

[kugan98]

Dev, thanks, my aunt told me that the normally mutton kuska
is made with mutton broth. The meat will not be there.
It does not matter, I will try with mock mutton.
I will post the recipe soon. Kugan98

[kugan98]

Thanks Lakme for your nice compliments.
Please come often to K K thread and post your comments or requests. Thanks Kugan98

[kugan98]

You are welcome Rose75. Why not, we can make kutoo with bittergourds. I will post the recipe soon.

Also I often make roti with oats and sooji.
Very nice taste and healthy dish.
The recipe too is coming soon.

Good thanks for your requests. Sure with friends like you the thread will be going strong :lol:

Thanks and take care, Kugan98

[chevy]

Kugan, I was away for few days--so many recipes!! Amazed by your menus for your guests, neenga syperwoman than!!!

:thumbsup:

[chevy]

Hi friends / experts

Attendance pottutten.

One question.
Oats porridge if taken every day will reduce weight / increase weight.

Edhu sari ?


yes...and even drinking a glass of hot water with lemon and honey empty stomach in the morning helps to loose weight.

[chevy]

Hi friends / experts

Attendance pottutten.

One question.
Oats porridge if taken every day will reduce weight / increase weight.

Edhu sari ?


yes...and even drinking a glass of hot water with lemon and honey empty stomach in the morning helps to loose weight.

[kugan98]

Sudha, thanks a lot for your post :notworthy: :notworthy:

Sudha, it depands how you take your oats porridge.
To lose weight, there should be a combination of exercise and healthy,moderate diet.

Consuming oats with milk aids in weight gain , whereas oats with buttermilk will not increase the weight.
Since oats causes body heat, better to include lots of buttermilk in your diet.

Fibrous foods help keep your appetite and weight in check because they are low in calories and very filling. Insoluble fibre (found in whole grains, fruits and vegetables) is touted for its ability to maintain normal bowel functioning. The fibre in oats - as well as peas, beans, apples, pears and citrus fruit - is known as soluble fibre. It improves heart health by lowering cholesterol and keeping blood sugars more stable.

It is important to check the type of oats you use. Do not use instant oats, but use old-fashioned oats or steel-cut oats. In steel cut oats the kernals are intact and hence it retains its fibre. So instant oat-meal is all but bad -carbs and as you know the bad carbs triggers hunger.


Thanks and take care. Come often to KK thread :)
Take care Kugan98

[kugan98]

Thanks NM, for your nice post.
Take care, often write to us about your health.
Kugan98.

[kugan98]

Thanks Chevy for your tips for slimming.
Make sure that you do not suffer from gastritis.
For lemon juice in empty stomach is bad for gastritis.
Thanks and take care, Kugan98

[kugan98]

hi kugan,

Its great to see the thread with so many recipes and with pics specially. Appreciate your great work..

I am a new mom, my son is 4 months now. Just want to know if you have any special recipes for new mom's like me who feed the child.

Also i saw your list of recipes that you had prepared for your guests..its amazing. I wonder how you go about it.

Am in my Maternity leave now so just planning to prepare some delicious food for my husband. Will try your recipes that look simple for me. I just cook the usual sambar and veg that i know. AFter seeing your thread I want to try those.

Can you post me the following recipes whenever you get time ? (its from your list only..) Sorry for the long list...do post them taking your own time.....or let me know if these are already there in thread, i will search them.

Idli Sambar --- must be very childish to ask this, but i want to learn...
Onion Sambal
Rava Kitchadi with kara chutney
Kothu parotta -- How to make soft parotta at home
Vegetarian mutton kulambu
Chillie tofu
Red Spinach kutoo
Vegetarian Nasi Lemak
Sweet nei appam
Avarkkai paal poriyal
Valakkai masala
Green gram dal payasam
curry puffs
Banana fitters
Puttu piring
fried banana rounds (chokodo)


Dear Ani, first let me welcome you to Kugan's Kitchen.
Congrats on becoming a mom.
Glad that you want to cook delicious meals for your husband.
The way to a man's heart is through his stomach :lol:


Let me see if I can find any recipes for lactating mother.
What I know is they will make garlic kulambu, garlic boiled in milk to produce more milk.
I do not know if you are a vegetarian, if not they will also cook paal sura kulambu.

As for my recipe list, all the recipes are posted in my Kugan's Kitchen. Do not worry I will go through the list and post the links for you.



This thread is for new brides as well as old brides :lol:

Feel free to ask anything, all our friends here are very friendly. Some one will answer your question.

Take care, Kugan98

[kugan98]

[tscii]Rose here is the bitter gourd kutoo for you.
I normally cook bittergourd at least twice a week in my house.
I have posted many types of them in KK thread. Kugan98



BITTER GOURD KUTOO

Ingredients:
300 grms small bitter gourds cut into rounds
¼ cup toor dal well cooked
1 lime size tamarind in 1 ½ cups of water
2 tbs peanuts roasted
½ tsp turmeric powder
Salt to taste


To Roast Grind To A Paste
3 tbs grated coconut
1 tbs coriander seeds
1 tsp channa dal
1 tsp urad dal
4 red chillies
1 tsp oil


To Season:
1 tsp mustard seeds
½ tsp urad dal1/4 tsp fenugreek seeds
1 sprig curry leaves
1 tsp oil

Method:
Cut the bitter gourds to rounds. Add in the ¼ tsp of turmeric powder
and also little salt. Mix well and keep for about 20 minutes.
Now squeeze out the juice from the bittergourds.

Heat a wok with the oil, add in the seasoning ingredients.
Sauté well, add in the squeezed bitter gourd pieces, and also the roasted ground nuts fry well.
Add in the tamarind juice, tumeric powder and salt.
Let it boil for about 5 minutes.

Add in the ground paste and mix well. Add in the cooked dal.
Stir everything well and allow to cook for about 5 minutes.
You will get a nice aroma, you can add ½ tsp sugar if you like.
Stir well and remove.


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[kugan98]

[tscii]
Here is your roti recipe. Kugan98

RAVA OATS ROTI

Ingredients:

½ cup rava (sooji)
1 cup regular oats
1 cup butter milk

1 tomato seeded and cut into small pieces
1 onion chopped fine
2 green chillies chopped fine
1 tbs of ginger chopped fine
2 tbs fresh coriander leaves chopped
Salt to taste

Oil as needed

Method:

In a big bowl add in all ingredients, except the oil.
Mix everything nicely, now add in little water if needed
to make a semi liquid batter.
You should be able to take the batter in your hand
and pat it on the dosai kal.

Now heat a dosai kal, pour a little oil on it.
Take the batter a handful and place it in the middle of the dosai kal.
Now using your fingers gently pat the dough into round shape.
It will look like a thick dosai.

Let the roti cook well, add little oil to it and flip it over to
cook well on the side. Cook till golden brown.
Serve with any chutney.



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[kugan98]

Pineapple pachadi:

Chop a well ripe pineapple into tiny pieces. Cook them along with salt, turmeric and water till soft.
Grind to a paste- coconut-1/2 C, Mustard seeds- 1tsp, jeera-1/2 tsp, green chilles, shallots-4 or 5.
Add the ground mixture to the pineapple and boil for 5 minutes.
Switch off flame and immediately stir in 2 cups of curd.
Heat oil in a pan. Splutter mustard. add curry leaves n dry chilles and add the seasoning to the pachadi n mix well.

This dish will be slightly sweetish. Serve as a side dish with rice.

Note: If u don't like the taste of mustard, reduce the qty .



Dev, I did your Kerala pineapple pachadi to day.
The taste was good.
In Malaysia too we have our pineapple patcharee.
I think I have posted the recipe for it. Thanks, Kugan98



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[dev]

Dev, thanks, my aunt told me that the normally mutton kuska
is made with mutton broth. The meat will not be there.
It does not matter, I will try with mock mutton.
I will post the recipe soon. Kugan98

Take ur time K...:)

[dev]

Sudhaka, unga veetil yaarum weighta kuraikka vendiya avasiyam illaye!!!...aprom en indha kelvi ellam???!!!... anyway, oats porridge(salted, no milk or fat free milk,can use buttermilk) will help reduce weight...esp if one is used to taking heavy dinner, they can take this porridge for dinner(note: ONLY prridge for dinner... idhu paadhi aprom usual dinner paadhi ellam velai aagadhu :P )... my cousin tried it and lost a lot of her pregnancy weight within a couple of months...

[dev]

Glad u liked the pineapple patchadi... paarka nalla irukku...:)

[Suja Rajkumar]

Kugan,
Wow, a lot of recipes. Tried the chow chow chops. Liked it a lot. K one request, can you post the recipe for Carrot Halwa when you have some time? Thanks.

Suja

[kugan98]

Suja anything for you.

I have posted this recipe in Kugan'Kitchen 1.
It is in the first page.

Here is the link

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


Scroll down to the end the recipe is there.

Try it Suja, Kugan98

[kugan98]

Thanks Dev for your nice post.
All enjoyed the pachadi, with its sweet pineapple.

Tomorrow I am making a special pongal with cinnamon stick and things. I will post with the green chillie sambal.

Thanks Kugan98

[kugan98]

Sorry Suja, I forgot to thank you for the feed back on chow chow chops. I wanted to reply at once when I saw your request :lol:
Thanks, Kugan98

[dev]

K, naan pineapple pachadiyai paarthu perumoochu thaan vidanum... can't have it coz of the allergy...I used to love pineapples... ippo adhu pakkame poradhu illai... :(

[Suja Rajkumar]

K,
Super fasta link post pannetinga. Thanks a bunch. One question, can I pressure cook the carrots with milk and proceed? Will it affect the taste. Planning to make it either today or tomorrow. Will post pic after it is done. Mikka nandri Kugan.

Suja

[dev]

Dear Ani, welcome to Kugan's Kitchen.

Pls look for the recipes on the following recipe indexes...
http://forumhub.mayyam.com/hub/lyrsort.php?t=14077
http://forumhub.mayyam.com/hub/lyrsort.php?t=14472
http://forumhub.mayyam.com/hub/lyrsort.php?t=15022
http://forumhub.mayyam.com/hub/lyrsort.php?t=13724
http://www.mayyam.com/hub/viewtopic.php?t=11617&start=0
http://www.mayyam.com/hub/viewtopic.php?t=13371&start=0

[kugan98]

Suja dear, I think if you pressure cook it might go very kolla
kolla. Do not worry the carrots will cook very fast.
Try and see. Kugan98

[madhu]

Hi friends / experts

Attendance pottutten.

One question.
Oats porridge if taken every day will reduce weight / increase weight.

Edhu sari ?

oats porridge ? :shock:
adhuvum Dev solradhu pOla daily night inimEl adhuthAnA ? :(

CBE varappO dinner-ukku unga veetukku varalaamnu nenachEn.
ippO andha eNNathai maathikittEn. :think:


so..


Breakfast-ukkE varrEn :P

Kuganji..

Is there any dish which can be cooked without using mixie ( I am not allowed to use it :oops: ) and with the help of microwave oven ? I am lazy to go thro the entire thread.
( Sudha/Dev help plz. CBE varappO MF kittE solli pesal sweet senju koNdu varEn 8-) )

[Roshan]

Hi K, thanks for the Bitter Gourd Koottu - shall try it out soon :)

Your oats rotti looks interesting but can you tell me what sooji is? Butter milk'ku bathilaa vaeRa yaethaavathu use paNNalaama?

[dev]

Rosh, sooji=ravai...

[Suja Rajkumar]

Thanks K, for clearing my doubt. Will make it and post the pics. Take care.


Suja

[rajraj]

Kuganji..

Is there any dish which can be cooked without using mixie ( I am not allowed to use it :oops: ) and with the help of microwave oven ?

unga veettil ammi, aattukkal ellaam illaiyaa? :)

[Roshan]

Rosh, sooji=ravai...

Oh ok :lol:

[madhu]

Kuganji..

Is there any dish which can be cooked without using mixie ( I am not allowed to use it :oops: ) and with the help of microwave oven ?

unga veettil ammi, aattukkal ellaam illaiyaa? :)

I am a chikengunya patient vaathiyarayya !

[rajraj]

I am a chikengunya patient vaathiyarayya !

:(

Hope you recover completely soon!

:cry:

[sudha india]

Madhu...

Neenga eppo venalum varalam. Oats ellam ungalukku illai. Only for us. Enna plan ?
BTW, get well soon Madhu. Our wishes and prayers are with you.

Dev....
We do take oats at home. Hubby oru sugar factory. But loves to eat all sweets (only).

So I make oats kanji in the morning mostly.

Kugan, thanks for all your info about oats. ivlo irukka ??? hmmmm

[kugan98]

Dev, thank you very much for giving the links to Ani.

Dear Ani, if you have any problem locating the recipes, please let us know, and we will give you the direct link.
Happy cooking Ani, Take care of yourself, since you are a very young mother. Kugan98

[kugan98]

Madhu, I really feel very very sorry to hear that you are not well. I know what is to be sick in the house.

Madhu, in cooking you can use all powders, if you do not want to use the mixie.
I think you can get all the spices in powder form.
I am not good at microwave cooking.

My dear friends, please come to the aid of our dear friend Madhu. If any one knows the recipes using microwave , please help.. Thanks, Kugan98

[kugan98]

Roshan, I have ammended the recipe> I have changed the word from sooji to rava.
Happy cooking, Kugan98

[kugan98]

Sudha, thanks for your nice post.
Try to look for regular oats in the super market.

I will just cook the oats without milk or sugar.
Add what ever gravy that I have , and have it for breakfast :lol:

Thanks, Kugan98

[sudha india]

Yes K,

I also take with rasam, and buttermilk sometimes.
nallathan irukku... no problem !

[kugan98]

[tscii]This is a unique pongal, seasoned with cinnamon stick, star anise and cardamom pods. Coconut milk is used.

My Christian friend does this pongal for St.Anne's Feast.
Very very tasty. It's combo is shallots and green chillies finely chopped. Mixed with lime juice and little salt, aha ha, supero super.

I think Gulabjamun asked if can cook pongal with channa dal.
Here is the recipe. Kugan98



CHANNA DAL PONGAL

Ingredients:

1 cup raw rice
¼ cup boiled channa dal do not over cook it
1 ½ cups sugar
7 cups coconut milk
A pinch of salt

1 inch cinnamon stick
1 star anise
2 cardamom pods
7 cashew nuts roasted in ghee
2 tbs raisins roasted in ghee
3 tbs ghee

Method:

Wash and soak rice for 10 minutes.
Heat 2 tbs of ghee in a pot.
Add in the cinnamon, star anise and cardamom pods.
Let them splutter, add in coconut milk.

Now add in the drained rice and stir well. Add in the salt.
When it starts to boil, keep stirring continuously.
The rice will start to thicken and see that the rice is cooked well.

Now add in the sugar and stir well till it dissolves.
Add in also the boiled channa dal.
Keep stirring till the pongal thickens again.
Add in the roasted cashew nuts and raisins.
Add in also the ghee. Mix well and remove.
Serve with the onion, chillie sambal


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[kugan98]

GREEN CHILLIE SAMBAL

Ingredients:

4 green chillies, seeds removed, chopped fine.
6 shallots chopped fine
A pinch of salt
Lime juice to taste.

Method:
Mix everything nicely and serve with the channa dal pongal.




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[kugan98]

[tscii]Try this poriyal for a change. Kugan98

AVARAKKAI PEANUT PORIYAL

Ingredients:

250 grms avarakkai sliced thinly
1 medium onion chopped
2 tbs peanuts roasted and skinned
2 tbs dry chillie flakes
2 pips of garlic
2 tbs grated coconut
Salt to taste

1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves.

Method:

Grind the garlic and 1 tbs of the peanut coarsely.

Heat the oil in a wok, add in the mustard, urad dal and curry leaves.
Sauté for a minute, add in the chopped onions.
Sauté well till the onion browns a little.

Add in the sliced avarakkai, salt and the whole peanuts.
Sprinkle little water, mix well cover and cook till the avarakkai is cooked.
Now add in the coarsely ground masala, chillie flakes.
Stir well, so that the masala is mixed well.
Now add in the grated coconut.
Give a good stir and remove from the stove.
Good as a side dish for rice.



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[kugan98]

My Dear Friends, I will be away from the 22nd for about 10 days.
I hope all of you will take care of Kugan's Kitchen, while I am away. I feel very sad to leave it behind. :cry2: :cry2:

Please do not leave it lonely. Thanks and take care.
Kugan98 :ty: :ty:

[selvieam]

kugan,

avarakkai peanut poriyal is very nice. tomorrow i am planning to make it.

today i made hakka noodles, it came out very nicely. thanks a lot kugan.

[gulabjamun]

Kugan, thanks for the channa dal ponggal.
It really sounds very different. Never heard of cinnamon stick in ponggal :lol:
I will try it out this weekend.
Have a nice holiday Kugan. We will tsake care of the thread.
Thank you very much.

[Aarthii]

kuganka,
channa dal pongal and avrakkai peanut poriyal looks great.Thanks for the recipes.

[rose75]

Kugan thanks thanks, nice simple avarakkai poriyal.
I like your day to day cooking recipes.
Very simple to make but tasty dishes. I do not have to worry what to cook tomorrow. Just go through your index and so many recipes.

Come on friends lets give Kugan some moral support. We will take care of the thread. Enjoy your trip.
Rose75

[kugan98]

Selviem, I am glad that you like the Hakka noodles.
Please try out the avarakkai recipe and post us the feed back.
Thanks Selviem, Kugan98

[kugan98]

Gulabjamun, try out the pongal and give us the feed back.
Thanks, Kugan98

[kugan98]

Thanks Aarthii for your nice post.
Try out the recipes and see.
Thanks and take care, Kugan98

[kugan98]

Thanks Rose75 for your nice post.
Its because of encouragement from friends like you, that make the KK grow strong. Thanks, Kugan98

[kugan98]

Dear friends, I am very worried about our Suvai.
She has not been away this long from the forum.

I sincerly hope and pray that everything is fine at her end.
If she is busy, we all can understand.

Our prayers are with her for her well being.
Take care Suvai, Kugan98

[kugan98]

Dear Dev, I have to tell you, what my aunt told about the kuska mutton biryani and the brinjal dish.

This is for Arcot mutton kuska biryani and brinjal Serve.

Dev, according to my aunt, kuska, means biryani with out any meat in the biryani. Only the mutton flavour.
It will be cooked with the mutton broth to give it that flavour.
They will boil the mutton with all the spices and drain the broth to cook the kuska biryani.
The mutton will be used to cook other dishes.
(Some people will cook with the mutton.)
The only rice they cook the kuska will be seeraga samba arisi.
The biryani will not be white in colour, but reddish.

Dev, I cooked the kuska with mock mutton.
I did not remove the mock mutton.
The taste was sooo super.

(Dev, my aunt may be wrong, but this is what she said)

Now for brinjal dish, she says it is called brinjal Serve.
She said the brinjals are slit and left whole.
Small round brinjals are used for this dish.
Also she said they will use, black sesame seeds.
So the dish will look somewhat a bit blackish.

Dev, I used white sesame seeds.
I used two big brinjals, and cut them into big chunks.
Again the taste was super and best combo for the mutton kuska biryani.


I will try to post the two recipes before I leave tomorrow morning. Take care, Kugan98

[NOV]

My Dear Friends, I will be away from the 22nd for about 10 days.
I hope all of you will take care of Kugan's Kitchen, while I am away. I feel very sad to leave it behind. :cry2: :cry2:


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[dev]

Kugan, pls post both the recipes when u find time... avasaram illai... i don't take mutton... so I'll have to use soya as substitute... But I can pass on the recipe to my cousins...they would be keen to try it...

brinjal serva sounds inetresting... kandippa senju paarkiren... all in the family(except S) loves brinjal...

I'm not sure if the chef used sesame seeds nn all... but the dish had a nice thick gravy and was brown in color...

Enjoy the break and come back with many more recipes K...:)

[kugan98]

Thanks NOV anneh for your nice wishes.
I am deeply moved. Thanks and take care.
Kugan98

[dev]

Pongal recipe is very diff from the usual pongal we make!!!...

I make beans the same way U've made avarakkai...yummmm!!!...

[kugan98]

[tscii]O.K dev, here is the recipe. Enjoy with soya. Kugan98


KUSKA MUTTON BIRYANI

Ingredients:

3 cups seeraga samba arisi, soak for about 15 minutes.

To Mix And Marinate For ½ Hour:
½ kilo mutton
2 tsp garlic paste
2 tsp ginger paste
½ cup curds
2 tsp lime juice
1 tsp salt

1 big onion finely chopped
3 ripe tomatoes finely chopped
¼ cup mint leaves
¼ cup coriander leaves
6 green chillies slit
2 tsp red chillie powder
1 tsp ginger paste
1 tsp garlic paste
Salt to taste

To Season:
2 cinnamon sticks
5 cloves
5 cardamom pods
3 bay leaves
1 cup ghee

Method
Wash and soak the rice.
Mix all ingredients and marinate for ½ an hour.

Heat a pressure cooker with the ghee. Add in the seasonings.
Let them splutter well.
Add in the onions and sauté till they turn lightly brown.
Add in the ginger garlic paste, sauté well.

Add in the mint , coriander leaves and chopped tomatoes.
Cook till the tomatoes turn mushy.
Now add in the meat and stir fry well.
Add in the chillie powder and cook till the raw smell of the chillie powder goes.

Add in about 6 cups of water , and cook till the meat is cooked.
( Here is where the mutton is removed)
(I did not remove the mock mutton)
Add in little more liquid if the broth has decreased a bit
Add in the drained rice and enough salt.
Pressure cook on medium heat for 1 whistle.
Sim for about 10 minutes.
Let the steam escape on its own.
Remove the cover and fluff up the rice.




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The Seeraga Samba Arisi:

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[kugan98]

[tscii]

BRINJAL SERVE

Ingredients:

500 grms small round brinjals

1 cup onion paste
1 cup pureed tomato
½ tsp ginger paste
½ tsp garlic paste
3 green chillies, slit and cut across
2 tsp red chillie powder
¼ tsp turmeric powder
1 tsp lime juice or to taste
2 tbs black sesame seeds, roasted and powdered
( I used white sesame seeds)
Salt to taste

Seasonings:
½ tsp whole black pepper
½ tsp mustard seeds
½ tsp fenugreek seeds
1 sprig curry leaves
¼ cup gingelly oil

Method:
Slit the brinjal into 4, from the bottom.
Leave the brinjal whole with the stalk.
( I cut into big chunks )
Leave them in salted water.

Heat a wok with the oil. add in the seasonings.
Let them splutter, add in the cut green chillies.
Now add in the onion, ginger and garlic paste.
Fry till the raw smell goes, add in the pureed tomatoes.
Fry till the oil separates. Now add in the red chillie powder,
turmeric powder and salt.

Mix well, add in the brinjal pieces and cook stirring well.
Now you can sprinkle little water to help the brinjals cook.
Cook on low flame, cover for a minute and cook.

Remove cover and stir well see if the brinjals are cooked.
Add in the sesame powder and mix well.
Add in the lime juice, mix well and remove.
Best combo for kuska mutton biriyani




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[kugan98]

Thank you Dev, please enjoy the two recipes in my absence.
Please use seeraga samba arisi.

Dev, when you have the time try the channa dal pongal.
It has a very nice taste and aroma.
The combo is perfect for the pongal.


O.K Dev, my flight is at 7.a.m in the morning.
Have to leave the house at about 4.30 in the morning.
So have to wake up at about 3.00 a.m :lol:

Take care Dev, take care of KK.
See you Bye, Kugan98

[Suja Rajkumar]

Kugan,
Have a safe trip. We are praying for you and your family. Take care of your health.


Suja

[Aarthii]

Kuganka,brinjal serve looks good.
Have a safe journey kuganka.
Take care.

[dev]

Thanks a ton for both the recipes Kugan... the sreva looks exactly like what the chef made... will def try it...:)

I made milagu pongal and ur village sambar for BF... sambar sema superaa vanthidichunga... hubby just couldn't stop eating...:lol: :P He has asked me to note down the recipe and follow the recipe whenever I make araichuvitta sambar...:)

[selvieam]

kugan,

take care of ur health

[Aarthii]

Dev whats that milagu pongal?Is it ven pongal or something different.?
If it differs plz post the recipe.

[dev]

Aarthi, same same... just grind jeera n peppercorns very coarsely... ven pongalna we add whole peppercorns n jeera... verai dff illai...:)

[madhu]

[tscii:aa7cf8d5e3]
Now drain and boil the pieces in a large heavy pan,
till a little soft and exuding water.
Now make syrup with the sugar and water.
Boil till 2 ½ thread consistency.
Now drain the ash gourd and put in the syrup.
Boil till syrup becomes thick again.
Keep covered over night.
Drain, boil syrup again till thick, add pieces, reboil for 3 minutes.
Drain out excess syrup, sprinkle rose water.
Cool completely, dry in the sun till the sugar crystalises.


Hi Dev

I am a bit confused with this recipe.

First one

drain and boil -> Does it mean after draining it has to be boiled without water ?

Next

After keeping it overnight once again "drain" means whether the syrup is to be drained ?

As Kuganji is not available, can you please clarify my doubt.

I luv this pethas :sssssss:

:P
[/tscii:aa7cf8d5e3]

[dev]

[tscii:1c353062b0]
Now drain and boil the pieces in a large heavy pan,
till a little soft and exuding water.
Now make syrup with the sugar and water.
Boil till 2 ½ thread consistency.
Now drain the ash gourd and put in the syrup.
Boil till syrup becomes thick again.
Keep covered over night.
Drain, boil syrup again till thick, add pieces, reboil for 3 minutes.
Drain out excess syrup, sprinkle rose water.
Cool completely, dry in the sun till the sugar crystalises.


Hi Dev

I am a bit confused with this recipe.

First one

drain and boil -> Does it mean after draining it has to be boiled without water ?

Next

After keeping it overnight once again "drain" means whether the syrup is to be drained ?

As Kuganji is not available, can you please clarify my doubt.

I luv this pethas :sssssss:

:P
[/tscii:1c353062b0]

madhu, u have to first boil the ashgourd pieces in plain water... then drain that water and add the AG pieces to sugar syrup n boil. let stand overnight in the syurp.
Next day, take out the pieces from the syrup and reboil the SAME SYRUP again and add the pieces to it n reboil.