Kugan's Kitchen Part 6

[dev]

I remember someone asking for spicy sundal sometime back.
This recipe is from a cookbook by Annapoorani Natarajan. Sry, the measurements are for a large qty. I've not tried this recipe but I'm sure K will try it and give her feedback once she is back from the break...;)

Spicy Mochai Sundal:

Roast the following in a tsp of oil and powder it :
Dry chillies-6
Asafoetida-sundakkai sized
Sombu-1 tsp
Pattai-1 inch piece
Clove-4
Cardamom-6
Bayleaf-1
Gasagasa- 2 tsp
Cashew nuts-40 gms

Soak mochai-4 alak overnight and cook along with salt till soft. Drain and keep aside.

Heat oil in a pan. Add mustard seeds n curry leaves. Let splutter.
add chopped onions-100 gms, green chilles slit-2 , ginger-minced-1 inch piece ,lil salt. Saute till onions turn transparent.
Add in the mochai, Shredded coconut and the powder. Mix well and cook for a min.
Switch off flame and add lemon juice-mix well.
Serve!!!

[gulabjamun]

Kugan take care of your health. I hope you are enjoying your holidays.
Your recipes are all very super. your brinjal dish looks so appealing.
Dev, I am sure, Kugan will feel very happy that you setelled Madhu's query. Gulabjamun.

[dev]

:)@gulabjamun...

Madhu, as for ur mw cooking n no-grind recipes- I've not cooked much using mw except for steaming vegs,making pappads, cakes,rice,tea etc... full fledged Indian cooking panninadhu illai... But I guess u can make all variety rice using mw... and also aval, upma, semiya stuffs...

If u can't use mixie, u can grate onions and tomatoes where onionn paste n tomato puree is called for... esp for North Indian recipes...I am not sure if u can use grater as U r still recovering from chikunguniya...

Use readymade masala powders/homemade kuzhambu milagai thool for making kuzhambu... aachi and sakthi masala is good... I use sakthi chicken masala to make many veg gravies...;)

U can use coconut milk that comes in packets...kara is a good brand and it's available in India now...

U can also use coconut powder mixed with water...I have used it once and it was good.

U can also use cashewnut powder, pottukadalai powder to thicken gravies... But I am not sure f u can get readymade ones...

Though the taste will not be the same like freshly ground curries, I guess healthwise it's always better than the eatouts...

you can also consider buying an electric stove or rice cooker if u don't have access to a stove...

[NM]

Take good care of yourself, K.
Our thoughts and prayers are with you.

[Roshan]

Enjoy your holidays K ! :)

[dev]

[tscii:f892d8cb67]I tried this kondaikadalai kuzhambu from Solai aachi's blog and it turned out awesome... very easy to prepare aswell.... Thanks a lot aachi for the recipe...

Chettinattu Karuppu Kondai kadalai Kuzhambu (Chettinad Black Channa curry)

Ingredients
Soaked channa-1 cup
Potato-1 big
Big onion-1
Tomato-1
Garlic-4 to 5 pods
Chillie powder- 1 table spoon or ( Kuzhambu milagai thool-2 tablespoon)
Coriander powder-2 tablespoon

Tamarind-very little (2 sulai)


To season
Cinnamon-2 pieces
Clove-2
Fennel seeds-1 teaspoon
Curry leaf-little

To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
Coconut-3 table spoon
Cashews-4
Fennel seeds-1 teaspoon

Procedure
Keep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’
Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes.

Source: http://solaiachiskitchen.blogspot.com/2007/11/chettinattu-karuppu-kondai-kadalai.html

I used brinjal(cooked separately and then added to the curry) instead of potato... you can even skip that and make it with channa alone...[/tscii:f892d8cb67]

[sudha india]

Y/day I went to one aunty's house.

She had prepared mango chutney. Sooooo simple and very tasty. namma fatafat samayalku romba poruthama irundhudhu. so I share it with you all.

Manga chutney (raw mango)

1 piece of manga
1 piece ginger
1 piece of coconut (small quantity)
1 Green chilly
Few curry leaves
Salt to taste and little asefotida.

Grind the above into a fine chutney and temper with mustard seeds.

Chutney was really super. (even the colour...yellow+green mixed colour)

[rose75]

Kugan, thanks for all your nice recipes.
Please enjoy your holidays.
Dev, nice curry recipe, pity kugan is not around, or she will at once cook and post the picture.Rose75

[dev]

Sudhaka, mango chutney tiffin items kuda saapidalama or wth rice?

[dev]

Kugan, thanks for all your nice recipes.
Please enjoy your holidays.
Dev, nice curry recipe, pity kugan is not around, or she will at once cook and post the picture.Rose75

exactly...:(

[dev]

This is a very easy n tasty kuzhambu made in kongu region... Goes very well with idli,dosai and even rice...

Kongunadu tomata curry/thakkali kuzhambu

Saute A and B separately in lil oil in the following order and grind A and B together to a smooth paste:

A:
Kadalai paruppu(split channa dal) - 2 tbsp
Coriander seeds-1 1/2 tbsp
jeera-1/2 tbsp
dry red chillies -2 or to taste
peppercorns-15 or -20
fennugreek seeds - 1/4 tsp
B:
garlic- 2 L
tomato- 2 M
Asafoetida-1/4 tsp
shredded coconut-from 1/2 a M.coconut
Turmeric-1/2 tsp
salt-about 1 1/2 tsp or to taste

needn't saute coconut much. Just give a good mix and switch off flame.

Heat oil. Splutter mustard,curry leaves, 2 dry chillies.
Add 1 onion cut into strips. Saute till transparent.
Add 1 tomato cut into medium strips.Saute till raw smell goes off(just abt a min or 2). It should still retain the shape.
Add in the paste and saute for a minute.
Add required water and cook for 5-7 minutes or till nice and flavorful. The curry should neither thick nor too watery.
Take off flame. Garnish with chopped coriander leaves.
Serve with idli/dosai. :)

Note:

You can add pottu kadalai aka pori kadalai aka chutnney kadalai instead of kadalai paruppu. In that case, add the dhal along with onions.
You can also use a mix of both dhals.

[chevy]

Heylo!! .I'm obvsly a novice in cooking/baking/etc but I had a coupla doubts:

Not sure which thread to ask them in so posted here!

1)Whts the purpose of egg/oil/milk in a cake? That is what am I to expect if I add too much/less eggs/oil/milk in a cake batter.

2)Sometimes cakes rise up and break on top. How to prevent the cake from cracking?

3) Some times the cake is not baked in the middle. Should I bake it more or leave it to cool, then it ll cook in the cake heat itself?
I remember once when the cake was runny inside, I baked it more and the whole cake was a big slab of stone. Another time I just let it cool and it set into a moist cake.

4) What is cream of tartar?! It sounds like something they use to make roads!

5) What does almond extract do to a cake? How different is it from almond essence?

[chevy]

Has anyone tried Icing with just egg whites? I haven't yet and was wondering if it'll taste too raw-eggy? :S

Like this one -

"3 oz. of egg whites
1 tsp. vanilla extract
4 cups powdered sugar

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired.
This will make you about 3 1/2 cups of icing."

[chevy]

Vegetable Biriyani another version ( nov )


[tscii:a0902c09a8]Here is another version of Vegetarian Biriyani from Nov ngov.....I have not tried it....but the proportions looks good & I will try it soon.....neengalum try pannunga.....cant upload the picture but it looks really good too.

Assorted vegetables-2 cups
Onion-3 big
Ginger-Garlic-2 tspn
Tomatoes-2 small
Garam masala- 1 tspn
Turmeric powder-1/2 tspn
Chilly powder-1/2 tspn
Coriander powder-1-1 1/4 tspn
Green chillies-5-8 (as hot as you like it)
Grated coconut-1/2 cup
Cashew nuts soaked in water-4-6
Curd-1/2 cup
Mint leaves-1/4 cup
Coriander leaves-1/2 cup
Salt to taste
Basmati Rice- 2 cups


In a mixer,fine grind coconut and cashew nuts.
Heat oil in a pan and add cut onions.When they turn golden brown,add ginger-garlic (crushed or paste).Saute for few minutes until the raw smell is gone or until they start turning brown.Now add split green chillies.Add vegetables.Add coconut -cashew paste and saute for few minutes until the gravy thickens and the raw smell of coconut is gone.Now add all spices-garam masala,turmeric powder,chilly powder,coriander powder.Saute again for 2-3minutes.Now add diced tomatoes,curd,coriander leaves and mint leaves.Keep stirring carefully.Add salt according to taste.Add 3 1/2 cups of water.When it comes to boil,add washed basmati rice and cook on low heat.Add little ghee and serve hot with curd salad and Pappad..mmm…Pickle too is unavoidable.. [/tscii:a0902c09a8]


Tried this with slight mods- sans the mint leaves and sautéed some jeera as well.

[Aarthii]

Dev,

Thanks for the kadalai kulambu recipe.thanks for the link too.

Thanks for the thakkali kulambu recipe too.

can we have this kulambu chappatti dev?

[dev]

Aarthii,

You can have the kadalai kuzhambu with chapathi. It suits appam and I guess idiyappam too. But for rice, not that great. I guess adding coconut milk instead of coconut paste will make it more suitable for rice.

Thakkali kuzhambu- I have not tried it with chapathi. But I guess it should be just abt ok. Best for idli,dosai only.

[dev]

Chevy, I'll tell u whatever I know. I might be wrong as I too am nnot an expert inn baking.

1)Whts the purpose of egg/oil/milk in a cake? That is what am I to expect if I add too much/less eggs/oil/milk in a cake batter.

Egg- for fluffiness. If u add too much eggs, the cake might smell eggy but I don't see any other issue. Ex:Chiffon cakes are made with lots a eggs.

Oil- to keep the egg moist. f u add too lil oil, the cake will feel very dry while u eat it. too much oil will make the cake too oily.:P

Mlk- I am not sure

2)Sometimes cakes rise up and break on top. How to prevent the cake from cracking?

You should adjust the qty of baking pwd/baking soda. that helps.

3) Some times the cake is not baked in the middle. Should I bake it more or leave it to cool, then it ll cook in the cake heat itself?
I remember once when the cake was runny inside, I baked it more and the whole cake was a big slab of stone. Another time I just let it cool and it set into a moist cake.

You should try baking at a slightly lower temperature for longer time. It varies from oven to oven. Try reducing the temp by 10 deg and increase baking time by about 10 mins or so.

4) What is cream of tartar?! It sounds like something they use to make roads!

No idea

5) What does almond extract do to a cake? How different is it from almond essence?

No idea

As for Icing with just egg whites, it won't smell eggy. Though I have not tried making it myself, I've had cakes with egg white icing. But I don't prefer this icing coz of raw eggs. The few times I had I din't knw it was raw egg whites... had I known, I wouldn't have touched it. :wink:

[gulabjamun]

[tscii:f0d12e80e0]Nice to see so many recipes. I am sure kugan will feel very happy to see the thread.
I am not an expert in cooking. I will post the recipe that we cook in our house.


CHICKEN WHITE KURMA

Ingredients:

Chicken ½ kilo
Onions sliced 100 grms
Tomato sliced 100 grms
Slit green chillies 4
Curds 1 cup
Coconut 1 cup
Kasakasa 2 tsp
Cashew nuts 4
Ginger about ½ inch
Garlic 4 pallu
Oil 2 tbs
Cinnamon stick 2
Cloves 2
Salt to taste

Method:
Cut and clean the chicken pieces.
Grind the coconut, kasakasa, cashew nuts, ginger, and garlic.

Heat a kadai with oil, add in the cinnamon and cloves.
Then add in the onions, tomatoes and green chillies.
Kindu nicely.

Now add in the chicken, curds, salt and 1 cup of water.
Mix nicely, also add in the ground masala.

Cook till the raw smell goes, and the chicken cooked.
Remove when the kurma thickens.

[/tscii:f0d12e80e0]

[gulabjamun]

This is what I know of cream of tartar.

Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Icing made with egg whites is called royal icing.
Cream of tartar is added to give volume to beaten eggs.

[chevy]

Chevy, I'll tell u whatever I know. I might be wrong as I too am nnot an expert inn baking.

1)Whts the purpose of egg/oil/milk in a cake? That is what am I to expect if I add too much/less eggs/oil/milk in a cake batter.

Egg- for fluffiness. If u add too much eggs, the cake might smell eggy but I don't see any other issue. Ex:Chiffon cakes are made with lots a eggs.

Oil- to keep the egg moist. f u add too lil oil, the cake will feel very dry while u eat it. too much oil will make the cake too oily.:P

Mlk- I am not sure

2)Sometimes cakes rise up and break on top. How to prevent the cake from cracking?

You should adjust the qty of baking pwd/baking soda. that helps.

3) Some times the cake is not baked in the middle. Should I bake it more or leave it to cool, then it ll cook in the cake heat itself?
I remember once when the cake was runny inside, I baked it more and the whole cake was a big slab of stone. Another time I just let it cool and it set into a moist cake.

You should try baking at a slightly lower temperature for longer time. It varies from oven to oven. Try reducing the temp by 10 deg and increase baking time by about 10 mins or so.

4) What is cream of tartar?! It sounds like something they use to make roads!

No idea

5) What does almond extract do to a cake? How different is it from almond essence?

No idea

As for Icing with just egg whites, it won't smell eggy. Though I have not tried making it myself, I've had cakes with egg white icing. But I don't prefer this icing coz of raw eggs. The few times I had I din't knw it was raw egg whites... had I known, I wouldn't have touched it. :wink:


Thank ya! My last cake was with the following recipe- (or so i think....)

1) 4 small eggs
2) 3 cups flour
3) 350 gms margarine
4) 2 1/2 cups milk
5) 1 tsp salt, 1tsp baking powder
6) 2 cups cocoa unsweetened
7) 2 cups sugar....

The output was less sweeter less moist than expected but the cake was too dry. Maybe coz I replaced margarine instead of oil that I would have used normally or too less baking powder.

Whats d diff between baking powder / baking soda?
Don't both have sodium bi carbs?

Also while whipping fresh cream- should you do it by hand or by an electric beater. Wont the cream get too runny ...My success rate with icing is most often low....Sometimes I just have to use it like a dip with the cake. LOL.

[chevy]

This is what I know of cream of tartar.

Cream of tartar is is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking
Cream of tartar is best known in our kitchens for helping stabilize and give more volume to beaten egg whites. It is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware.

Icing made with egg whites is called royal icing.
Cream of tartar is added to give volume to beaten eggs.

Thank you. I wish I cud see it sometime so I get it better.

Btw, your hub ID makes me hungry!

[chevy]

As for Icing with just egg whites, it won't smell eggy. Though I have not tried making it myself, I've had cakes with egg white icing. But I don't prefer this icing coz of raw eggs. The few times I had I din't knw it was raw egg whites... had I known, I wouldn't have touched it. :wink:

yeah me 2... I m supposedly pure vegetarian though I make an exception for eggs at times, still raw egg whites worries me...won't it smell of raw eggs??

[sudha india]

Sudhaka, mango chutney tiffin items kuda saapidalama or wth rice?

With tiffen items. But a good side dish for rice too

[gulabjamun]

The royal icing will not smell of raw eggs.
As dev tells, you will not know that egg white is added.
I am sure Kugan will come and post the picture of cream of tartar. Gulabjamun.

Yeh, my Id is very sweet :lol:

[dev]

chevy, you can try some cake recipes posted by kugan... Margarine isn't good fr health...u can use any refined veg oil if u don't want to use butter...
I'm not sure abt the diff betw bk pwd and bk soda...
As for whipping fresh cream- electric beater is best unless u have lot of muscle power...:P ig ur icing turns out like a dip, I guess u need to beat more until peaks form...

and as GJ says, egg icing doesn't have egg smell...

[dev]

Sudhaka, mango chutney tiffin items kuda saapidalama or wth rice?

With tiffen items. But a good side dish for rice too

thanks Sudhaka...:)

[chevy]

[tscii:51a7c74792]
chevy, you can try some cake recipes posted by kugan... Margarine isn't good fr health...u can use any refined veg oil if u don't want to use butter...
I'm not sure abt the diff betw bk pwd and bk soda...
As for whipping fresh cream- electric beater is best unless u have lot of muscle power...:P ig ur icing turns out like a dip, I guess u need to beat more until peaks form...

and as GJ says, egg icing doesn't have egg smell...

Whipped fresh cream and i did seem quite runny and bet it for quite some time, it just seemed to get more like a smooth dip. It tasted well after chilling but left outside, it thaws and runs down.

Margarine bad for health? - Sometime ago there was this news about butter being fat and margarine being less fat and all that so I suppose I had the misconception that it was a good alternative to butter. So much that sometimes i even sauté jeera/mustard in it instead of butter for pilafs/curry.
[/tscii:51a7c74792]

[chevy]

Thanks Roshan for the nice feedback.
I felt very proud of you, when I read about your profession.

Roshan, while I was in US, I used to string the curry leaves, wash them, dry them well. I used a moist muslin cloth, well wrung of water. line a airtight tupperware with the cloth and put the leaves in, close tightly and put it in the fridge.
It lasted fresh for about 3 weeks for me. It worked for me :huh:
My children are taught only to leave behind, chillies in their plate :lol:

Roshan do you get ridge gourd in your place.
If yes try out this recipe. Thanks, Kugan98 what is it.

[chevy]

my mom used to do egg curry by directly breaking the eggs. But when I did them they turned out to be scrambled eggs :roll:

Egg curry by directly breaking the eggs? I thot thts wat is scrambled eggs

[chevy]

my mom used to do egg curry by directly breaking the eggs. But when I did them they turned out to be scrambled eggs :roll:

Egg curry by directly breaking the eggs? I thot thts wat is scrambled eggs

[chevy]

This is my egg salad. Of course from the old file.

O.K, I used to make egg curry, using fried eggs, boiled eggs, poached eggs.
Make egg sambal, egg salad, egg achar, spicy egg prettal.
Egg vindaloo, egg omelette, and the list can go on.
Now no eggs in the house :lol: Kugan98





<img src="
http://img844.imageshack.us/img844/4871/eggsalad.jpg">


Omg....haha..my grannie will kick me for it, but i quite like eggs and ur egg salad pic looks very inviting!

[rose75]

Aiyoh, aiyoh, so many posts and recipes.
Enaku onum theriyavillai post panna. :oops:
What will Kugan think of me.
I will try and post a simple recipe tomorrow.
Rose75

[dev]

Margarine bad for health? - Sometime ago there was this news about butter being fat and margarine being less fat and all that so I suppose I had the misconception that it was a good alternative to butter. So much that sometimes i even sauté jeera/mustard in it instead of butter for pilafs/curry.
[/tscii:65e69bd9c5]

From what I read, I believe it's not good for u!!!...I generally prefer minimally proceesed food and best is food in its original form... that is one reason I rarely use soya chunks... I also try to avoid white sugar(coz of bleaching or whatever they call that whitening process) but it does find a place in my everyday diet (w/ tea)... :( It is highly processed and god knows what goes into it in the processing stages...maragarine also falls into the category of hghly processed food...so I avoid it...now they say there are diff varieties of margarine available and some are healthier... But Isomehow I don't find it convincing... I would better eat butter in moderation than eat some mock stuff...

http://www.newmediaexplorer.org/sepp/2003/09/29/the_good_the_bad_and_margarine.htm
http://www.breakthechain.org/exclusives/margarine.html

[Aarthii]

Dev,thanks for the ideas.
will try and give u the feedback soon.

Dev,i wanted to know the recipe for making Green Moong dal kuruma?
Can u plz post it for me,if u know the recipe.

[Aarthii]

Sudhaka,mango chutney,ippo thaan puthusa kelvi padaren.
Likes mango very much.
Thansk for the recipe sudhaka.

[Aarthii]

Gulabjamun,
Thanks for the chicken white kuruma recipe.
My husband loves chicken kuruma very much.Will try ur style soon:)

[rose75]

[tscii:662a0ef2e5]Ah!, thank you aarthii, you gave me an idea to what to post. This is how my mom cooks.
Kugan, come and post the picture of this kurma :D

MOONG DAL WHITE KURMA

Ingredients:
Moong dal ¼ cup
Potato 2
Tomato 1 chopped
Big onion sliced 2
Garlic crushed 3 pods
Green chillies 3 slit

Coconut ¼ cup
Green chillie 1
Coriander powder 2 tsp
Kuskus 1 tsp
Water ¾ cup

Cinnamon stick 1 piece
Cloves 3
Bay leaf 1
Curry leaves 1 stalk

Ghee or oil 2 tbs
Salt to taste
Little coriander leaves
Lime juice to taste

Method:
Cook the moong dal and mash it a bit
Boil the potatoes and mash it to small pieces.
Grind the coconut, green chillie, coriander powder and kuskus,
with the water.

Heat the ghee in a pot, add in the cinnamon, bay leaf, cloves and curry leaves.
Add in the crushed garlic, onions. Fry till the onions turn a bit brown.
Add in the green chillies and fry well.
Add in the tomatoes and cook till soft.

Now add in the coconut paste and cook till raw smell goes.
Add in the moong dal , salt and potato.
Mix well, add water if needed. Let it come to a boil.
The gravy should be like thick kurma.

Remove, add in the lime juice and sprinkle with the coriander leaves.


[/tscii:662a0ef2e5]

[chevy]

Margarine bad for health? - Sometime ago there was this news about butter being fat and margarine being less fat and all that so I suppose I had the misconception that it was a good alternative to butter. So much that sometimes i even sauté jeera/mustard in it instead of butter for pilafs/curry.
[/tscii:d28c0f606b]

From what I read, I believe it's not good for u!!!...I generally prefer minimally proceesed food and best is food in its original form... that is one reason I rarely use soya chunks... I also try to avoid white sugar(coz of bleaching or whatever they call that whitening process) but it does find a place in my everyday diet (w/ tea)... :( It is highly processed and god knows what goes into it in the processing stages...maragarine also falls into the category of hghly processed food...so I avoid it...now they say there are diff varieties of margarine available and some are healthier... But Isomehow I don't find it convincing... I would better eat butter in moderation than eat some mock stuff...

http://www.newmediaexplorer.org/sepp/2003/09/29/the_good_the_bad_and_margarine.htm
http://www.breakthechain.org/exclusives/margarine.html

I c....din kno!

[dev]

Aarthii, moong dhal kurma is new to me!!!...I make kurma with white channa...recipe is same as normal veg kurma...maybe u can try the same with moong sprouts... rose's kurma recipe sounds interesting...Do try that as well... :)

[PARAMASHIVAN]

Dev

http://mayyam.com/hub/viewtopic.php?t=14952&start=15

[dev]

Here is a simple sweet I tried from http://eq-myblog.blogspot.com/2011/01/cocoa-aval-urundai-cocoa-rice-flakes.html . It turned out good. I am posting the recipe here for easy reference. Thanks to the blogger for the recipe.

Cocoa Aval Urundai :

Ingredients:- (Makes 15)
Aval / Rice Flakes - 1 Cup (approx 75 gms)
Sugar - 1 Cup
Cocoa Powder - 1 tbsp - to taste
Cashews - 1/2 cup - to taste
Green Pistachios - 1/4 cup - to taste
Cardamom - 2 to 3 pods
Dessicated coconut - to taste
Raisins - for garnish (optional)
Ghee (clarified butter) - 1/2 cup - as needed

Dry roast rice flakes till golden brown. Care should be taken not to scorch/burn them !

Grind together the roasted rice flakes, cashews, pistachios, sugar, cardamom and the coconut into a fine powder. Add cocoa powder and give it a quick pulse.

Heat the ghee and let it remain on low flame. On a lightly greased plate/tray spill the powdered contents and garnish them with raisins (u can also add sliced dessicated coconut or cashews) .

Add hot ghee little by little as needed and shape it into laddoos. The hot liquid helps in shaping them; i have to say my rounds are not perfect but am getting there ! The quantity of ghee specified can be adjusted as needed.

Yummmm!!!...:slurp:

[Aarthii]

Rose,thanks for the Moong dal kuruma recipe.
Will try it out soon and will come back with the feedback.

[Aarthii]

Dev,coco aval urundai looks interesting!
Thanks for the recipe.
eppadi dev?ivalo cooking sites browse pannareenga?
U r great!

[dev]

Aarthii, blog hopping(esp food, travel, photography , craft blogs) is my fav activity...I can even do it for a whole day without break...:P

[madhu]

Aarthii, blog hopping(esp food, travel, photography , craft blogs) is my fav activity...I can even do it for a whole day without break...:P

coco aval urundai rendu naan varum varai micham vaiyunga. :tongue_watering:

Illaatti courier seyyunga. :P

[dev]

Aarthii, blog hopping(esp food, travel, photography , craft blogs) is my fav activity...I can even do it for a whole day without break...:P

coco aval urundai rendu naan varum varai micham vaiyunga. :tongue_watering:

Illaatti courier seyyunga. :P

neenga varum varai micham vaikiradhu kashttamana kaariyam...so courier senjitten...;)

[sudha india]

Inga irukkaravangalukke onnum ille...chennaiku courier pannittangalaam ........ adhuvum via hub only... periya alu dev neenga.

[dev]

Inga irukkaravangalukke onnum ille...chennaiku courier pannittangalaam ........ adhuvum via hub only... periya alu dev neenga.

Sudhaka, ungalukku illamala... naane ooti viduren... vaayai thiranga paarpom...;)

[gulabjamun]

Dev, please give it to me in my hand.
I will enjoy it better :lol:
Gulabjamun

[Aarthii]

Aarthii, blog hopping(esp food, travel, photography , craft blogs) is my fav activity...I can even do it for a whole day without break...:P

Oh,apart frm cooking,so many net huntings u r doing dev :o
Am very happy about ur interest :D
Instead of sitting simply or digging about the family or past matters,doing some unwanted gossips,
It's good to be engaged with some interesting stuffs.Good work dev!

Dev 1 small request,craft blogs-oda linksum anupunga plz.

[Aarthii]

Friends,i tried kuganka's sweet potato curry.It came out very well.
The curry base was very good.It tasted very nice even without the sweet potatoes.

[rajraj]

neenga varum varai micham vaikiradhu kashttamana kaariyam...so courier senjitten...;)

enakku? :lol: adhoda kadalai mittaai anuppi vainga! :)

[madhu]

Inga irukkaravangalukke onnum ille...chennaiku courier pannittangalaam ........ adhuvum via hub only... periya alu dev neenga.

bus strike. train accidents..

So Dev courier boy coco urundaiyai avane saaptu vittadhaa kelvi.

anyway... Sudha.. neenga enna pesal item senju vachirukkeenga enakku ?

Aarthiji..

do u mean to say that we can use some other vegetable than sweet potatoe too as the base itself is very tasty ?

[sudha india]

Madhu :evil:
Ennamo Coimbatore vara pora maadhiriyeeeeee build up kudukareenga ?
Are you coming to CBe ? If so, when, where, how, why, what ellam sollungo. Sollavittalum, you are most welcome.

[madhu]

Madhu :evil:
Ennamo Coimbatore vara pora maadhiriyeeeeee build up kudukareenga ?
Are you coming to CBe ? If so, when, where, how, why, what ellam sollungo. Sollavittalum, you are most welcome.

adhukkuthaanE unga number ellaam refresh senju vachirukken.
adutha month varuven. date mattum appuram solluven. :swinghead:

[dev]

Aarthii, I'll send u the links soon... paati is sick...so konjam busy now...

[rose75]

Eagerly waiting for Kugan's return.
Hope she had a nice holiday. I am sure she will be back with lots of recipes. rose75

[selvieam]

dev,

cocoa urundai is very nice, i tried today, it was superhit in our house. kids liked it very much. thanks dev

[selvieam]

dev,
please send me some interesting crafts links .
i am also interested. my son likes all types of creative paper works.

[selvieam]

friends,

today i made kugan's brinjal serve. it came out nicely and very tasty too.

very nice to have with steam rice. tomorrow i am planning to make soya chunks pulav. with that also it will be nice i hope.

[rose75]

I too tried the brinjal serve with plain ghee rice.
It was a super hit in my house.

Kugan can you show me how to make methu vadai step by step. Mine is always out of shape or not spongy :lol:

Take your time, Rose75

[Aarthii]

Aarthiji..

do u mean to say that we can use some other vegetable than sweet potatoe too as the base itself is very tasty ?

Madhuji,
Actually,the sweet potatoes which i used was more sweeter than the normal ones.So when u chew those potatoes,u feel like eating a sweet dish.
But though the potates are sweet,the curry was very good.It has its own taste.There is no such sweet taste in the gravy since the potatoes are boiled already.The tatse was a kind of very mild sweet and spicy dish.

I guess that might be the speciality in this dish.i dunno whether that taste will come with other potatoes,veges.But i wish to try that curry base with potatoes.Lemme do once will tell u about the outcome

[Aarthii]

Aarthii, I'll send u the links soon... paati is sick...so konjam busy now...

Oh,take care of her dev.
No hurry.
Post me the links in ur free time.

[dev]

Madhu, cbe vareengala???!!! :bluejump: :bluejump: :bluejump:

Selviem, glad u all enjoyed the choco balls...:D

Aarthii n selvi, here are a few links...
http://www.allfreecrafts.com/blog/
http://prickandstitch.ismycraft.com/
http://www.bloombakecreate.com/
http://recycledcrafts.craftgossip.com/
http://www.tiffanyrichards.blogspot.com/
http://www.youtube.com/user/simplekidscrafts
http://www.youtube.com/user/MarthaStewartCrafts
http://www.youtube.com/user/TheCraftsChannel
http://www.theidearoom.net/
http://www.craftideas.info/
http://mrsfife.wordpress.com/
http://blog.craftzine.com/
http://recycledcrafts.craftgossip.com/
http://craftgossip.com/
http://crafts.totalblogdirectory.com/
http://www.futuregirl.com/craft_blog/index.aspx
http://mountainmomreport.blogspot.com
http://www.indie-guest.it/
http://www.tiffanyrichards.blogspot.com/

U can also chk out martha stewart's website for ideas!!!

[madhu]

Madhu, cbe vareengala???!!! :bluejump: :bluejump: :bluejump:


adhukkuthaan coco urundai micham vaikka sonnEn. courier varavillai. :(

No problem. Sudha aval-ukku badhilaa oats vachu urundai senju tharuvaanga :yessir:

see u all in FEB !

[dev]

courier paiyan suttutaana...sari paravaillai vidunga... neenga cbe vaanga... naanum sudhakavum serndhu edho oru coco urundai senju tharom...;) :P

[selvieam]

dev,

thanks a lot dev, my son is so happy. he conveyed his speciaaaaaaaaaaaaaal thanks to u. he is flying in the sky.

[dev]

oh, I'm glad the lil one found the links interesting... I lost the links for a few sites that I used to visit occassionally... they were inetresting but not updated regularly... Anyway, I'll post more links as n wen I come across something interesting...

BTW, if ur son is interested in paper crafts, ask him to look for "origami" on youtube... there are a few interesting channels... I like these channels... http://www.youtube.com/user/Meamergr#g/a
http://www.youtube.com/user/super1600

u can fnd more such channels... kids can keep themselves engaged for hrs together once they get to do such stuffs...:)

[Roshan]

Hi All, I need recipe for vattha kozhambu..

We dont make vatha kozhambu in SL. Last time when I was in Chennai I had vathakozhambu and it was really tasty. Would love to try it out.

[chevy]

Hi All, I need recipe for vattha kozhambu..

We dont make vatha kozhambu in SL. Last time when I was in Chennai I had vathakozhambu and it was really tasty. Would love to try it out.

I don't know if everyone would agree but I always felt puzhi kolambu, kara kozhambu and vatha kozhambu are different.

[rajraj]

Hi All, I need recipe for vattha kozhambu..

We dont make vatha kozhambu in SL. Last time when I was in Chennai I had vathakozhambu and it was really tasty. Would love to try it out.

enga veettuku vaanga! Aunty will show you how to make vathakkuzhambu! :)

[Aarthii]

Dev dear,
thanks a lot for the links. :D
How many links u have send? :o
Definitely u r a great net Hunter ! :lol:

[madhu]

Hi All, I need recipe for vattha kozhambu..

We dont make vatha kozhambu in SL. Last time when I was in Chennai I had vathakozhambu and it was really tasty. Would love to try it out.

I don't know if everyone would agree but I always felt puzhi kolambu, kara kozhambu and vatha kozhambu are different.

There is one more version "veRum kuzhambu". Of course, they are different.

[rajraj]

There is one more version "veRum kuzhambu". Of course, they are different.

unga veettukku vandhaal veRum kuzhambudhaan kidaikkumaa? :)

[dev]

[tscii:ac1ded113c]Roshan, Here's Mrs.Mano's recipe:
VATHAL KUZHAMBU PODI:
In a little oil, fry 1 cup of coriander seeds, 1 cup of dry chillies, ¼ cup of Bengal gram, ½ cup of thuar dal, 2sp fenugreek seeds, 2sp split black gram, 2tbsp peppercorns, and 1sp cumin seeds to a light golden colour. When cooled, grind all these ingredients to a fine powder.

VATHAL KUZHAMBU:

Soak a big lime sized tamarind in water for 1 hr and then extracts its thick juice. Heat a kadai and pour 2tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds and when they are spluttering, add 1sp black grams, 2tbsp Bengal gram, 3 red chillies and some curry leaves. Fry for a few seconds and then pour the tamarind juice, half a spoon turmeric powder, 2tsp vathal kuzhambu podi and enough salt. Mix well and allow the kuzhambu to simmer for some minutes until the raw flavour disappears and the kuzhambu is slightly thickened.

VATHTHAL KUZHAMBU-III:

Soak a big lime-sized tamarind in water for 1 hour and then extract its thick juice. Heat a kadai and pour 4tbsp gingelly oil. When the oil becomes hot, add 1sp mustard seeds. When they splutter, add1sp black gram, 4 red chillies, and 1 spring curry leaves and fry well. Then add 1 cup of small onions and 4 slit green chillies. Fry for a few minutes and when the onions become soft, add a handful of mixed vathals like sundaikkai, avaraikkai, manaththakkaali, katharikkai etc. and fry for a few seconds. Pour the tamarind extract and add 2tsp chillipowder, 1sp turmeric powder, 4sp coriander powder and enough salt. Mix well. Let the kuzhambu simmer for sometime until it thickens fairly. Add ¼ cup of cooked thuar dal and 1tbsp chopped coriander leaves to the kuzhambu and mix well. Put off the fire. [/tscii:ac1ded113c]

[dev]

Dev dear,
thanks a lot for the links. :D
How many links u have send? :o
Definitely u r a great net Hunter ! :lol:

Thanks Aarthii...:)

[dev]

This is a simple cauliflower masala from one of Mallika Badrinath's cookbook... great as a side for lunch...

Cauliflower Masala :

Cook about 1 medium cauliflower, cut into medium sized pieces ,with lil water and salt until almost done.

Grind to a coarse mixture- 2 tbsp of coconut,3 garlic,3 or 4 green chillies,salt. Don't add water.

Heat oil. Add 1 chopped onion. Saute till brownish.
Add the mixture and mix well. saute for few secs only.
Add the cauliflower and mix well. Let cook for 2 mins.
Take off flame and add lemon juice to taste. Mix well.
Done!!!

Note: The same masala can be scrambled and used as a stuffing to make cauliflower paratha...

[madhu]

There is one more version "veRum kuzhambu". Of course, they are different.

unga veettukku vandhaal veRum kuzhambudhaan kidaikkumaa? :)

adhai oru tharam sAppittAl meeNdum meeNdum kEtka thooNdum :sssssss:

moreover one more item "koNdai kadalai kottu kuzhambu" wheeeeeeeee... soooper taste-A irukkum !!

[dev]

There is one more version "veRum kuzhambu". Of course, they are different.

unga veettukku vandhaal veRum kuzhambudhaan kidaikkumaa? :)

adhai oru tharam sAppittAl meeNdum meeNdum kEtka thooNdum :sssssss:

moreover one more item "koNdai kadalai kottu kuzhambu" wheeeeeeeee... soooper taste-A irukkum !!

Madhu, recipes pls... :mrgreen:

Btw, is verum kuzhambu similar to chettinad chumma kuzhambu? like this... http://solaiachiskitchen.blogspot.com/2007/11/chettinattu-chumma-kuzhambu.html

[madhu]

Hi Dev

enakku cooking theriyadhu. Will ask Mayflower and get u the recipes. Else wait for 10 days :kikiki:

[dev]

ok, time kidaikumpodhu ketu sollunga...will MF be accompanying u to cbe?

[Aarthii]

This is a simple cauliflower masala from one of Mallika Badrinath's cookbook... great as a side for lunch...

Cauliflower Masala :

Cook about 1 medium cauliflower, cut into medium sized pieces ,with lil water and salt.

Grind to a coarse mixture- 2 tbsp of coconut,3 garlic,3 or 4 green chillies,salt. Don't add water.

Heat oil. Add 1 chopped onion. Saute till brownish.
Add the mixture and mix well. saute for few secs only.
Add the cauliflower and mix well. Let cook for 2 mins.
Take off flame and add lemon juice to taste. Mix well.
Done!!!

Dev ,thanks for the cauliflower masala recipe.
One doubt,will the cauliflower gets cooked by 2 mins without any water?Clear me in this point?

[dev]

Aarthii, u r already cooking the cauliflower separately. So appove 80-90% cook aagidum... then when u add along with masala stuff,the 2 mins cooking is just for the cauliflower to absorb the flavours...

[kugan98]

MY DEAR FRIENDS, I came home on the 30th evening in the mids of heavy rain in Malaysia.

The trip was very promising. Gave me lots of hope.

Friends, I saw that the KK thread has grown from page 67 to 73. It brought tears to my eyes.
Even if anything happens to me, I know that the KK thread will go on without me.

First thanks to my moderator, my anneh NOV for his wishes.

Dev, Sudha, Selviem, Aarthii, Suja, NM, Roshan, Madhu, Rose75, Gulabjamun, P.S Tamby, Raj raj uncle and Chevy.

Dev, a very big thank you for all the nice recipes.
Thanks to Sudha, Gulabjamun too for the nice recipes.

I met a super cook and have come back with lots of recipes.
Please give me some time, as I am still recovering.
Not that too well

What happened to bkarthika, Lakme, Jay, Thiru tambys, tvshanker and our Suvai.
I am very very worried about our Suvai :(

It's daily raining in Malaysia, very cold, cannot dry the cloths.

Take care will be back soon.
Kugan98


P.S will try out all the recipes soon.

[kugan98]

My niece, Sumithra Senthil cooked this dish, when I went to her house

SPICY MUSHROOM MASALA

Ingredients:
300 grms fresh button mushrooms sliced
3 big onions grind them to a coarse paste
1 tomato chopped
1 tsp ginger paste
1 tsp garlic paste
1 small cinnamon stick
3 cloves
2 tsp oil
Salt to taste
Little coriander leaves for garnishing
3 tsp masala powder

Masala Powder:
1 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
½ tsp cumin powder
¼ tsp pepper powder
A pinch of clove powder
A big pinch of cinnamon powder

Method:
Heat a kadai with the oil. add in the cloves and cinnamon stick.
Now add in the coarsely ground onions, ginger and garlic pastes.
Sauté them well till the raw smell goes.

Add in sliced mushrooms, and sauté them once.
Now add in the masala powder, and salt.
Mix well and allow it to cook for about 5 minutes.
The oil should separate from the gravy.

Now add in the chopped tomatoes and stir well.
Let it cook for about 3 minutes.
Remove and garnish with the cut coriander leaves.
Goes well with rotis, chapathis and even rice.





http://img7.imageshack.us/img7/9137/mushroommasalaone.jpg

[kugan98]

Sorry friends, still I cannot post big pictures.
NOV anneh knows about me.
It will take some time before I learn.
Thanks, Kugan98

[NOV]

now its easier to post pics K
just click on image icon above the reply box and put link.

http://www.mayyam.com/talk/attachment.php?attachmentid=6&stc=1&thumb=1&d=1296560248

[kugan98]

KEERAI PULI KUTOO

Ingredients:

300 grms spinach, cleaned and chopped
¼ cup moong dal , cooked with little turmeric powder
1 tsp tamarind paste
3 pips garlic smashed
1 big onion chopped
1 red tomato chopped

2 tsp oil
½ tsp mustard seeds
1 tsp urad dal
½ tsp cumin seeds
¼ tsp fenugreek seeds
A pinch of asafoetida powder
1 red chillie cut into pieces
1 tsp sambar powder
Salt to taste

Method:
Boil the moong dal with turmeric powder. Keep aside.

Heat oil in a pot, add in the mustard seeds.
When it splutters , add in the urad dal, cumin seeds
fenugreek seeds, asafoetida and the red chillies.

Now add in the chopped onion and fry till it turns a little brown.
Add in the chopped tomatoes and fry for a while.
Add in the smashed garlic, salt and sambar powder.
Mix well, add in the chopped spinach and mix again well.

Close with a lid and let it cook for 5 minutes on low heat.
When the spinach is cooked add in the cooked dal and cook for 5 minutes.
Now add in the tamarind paste, mix well and let it come to a boil.
Remove from the stove and mash it a little with a masher.
Serve with a spoon of ghee.






http://img218.imageshack.us/img218/9528/pulikeerai.jpg

[dev]

K, welcome back...:)

Thanks a lot for the recpies...both looks yummy!!!...:slurp:

yeah, I too am wondering what happened to our Suvai...:think:

[gayathri.17]

Hi Kugan and friends. Am new here. Though I've joined the hub for quite some time, I've been quite inactive, prefering to be a silent hubber. Was going through the hub and just found out about this thread! And what an amazing thread this is! All the mouth-watering recipes is not only prompting me to start my cooking again, but they are also instrumental in making me to post in the hub! Going through all these recipes, I just can't resist complimenting you on a job well done here. Keep up the good work Kugan! :)

[bkarthika]

Hi Kugan And All Kugan Thread friends,
How r u all? Sorry for my absence...I was in tight project schedule and now i got some time. So icame to see the thread...So many recipes posted.....Keep going on....I will come whenever i find time...Bye..

[kugan98]

Dear gayathri.17, welcome to Kugan's Kitchen.
Thanks for your very nice first post.
Please feel free to come and post when ever you are free.
Also you can request for any recipes that you want.
Be it simple or difficult, we will try our best to post the recipe.
All hubbers are very friendly here, just like one family.
Try out the simple recipes and post us your feed backs.
Thanks and take care, Kugan98

[kugan98]

Thanks bkarthika for your nice post.
Do not worry, your work and family comes first.
Do drop in when ever you find the time.
Thanks and take care, Kugan98

[AudazJay]

What happened to bkarthika, Lakme, Jay, Thiru tambys, tvshanker and our Suvai.
I am very very worried about our Suvai :(

I'm here! :smile: Konjum busy with work, that's the reason why I couldn't post as much as I like to. All the recipes look fantastic! Spinash kutoo and Spicy mushroom masala looks tempting- I love spicy food though not as much as P.S likes them :lol: Thanks to you and your niece for the wonderful :slurp: recipes!

Btw, how are you Kugan sis? How's your health now? Hope you're doing well.

Welcome gayathri.17. Don't be a silent hubber...do give your feedbacks and share your thoughts with us whenever you have the time! I'm very sure you'll enjoy your stay here!

[kugan98]

Thanks Tamby Jay, for your nice post.
Glad you are well. Its o.k your work comes first.
Come to the forum when you have free time.

I am on medication now. Hoping for the best.
Thanks and take care. Kugan98

[kugan98]

Dear Dev, here is how we do porridge with black glutinous rice.


BLACK GLUTINOUS RICE PORRIDGE

Ingredients:

300 grms black glutinous rice
1 litre thin coconut milk
2 litres water
100 grms castor sugar
100 grms palm sugar
2 pandan leaves

1 tbs corn flour
2 tbs water
½ tsp salt
150 ml thick coconut milk, warm it a bit.

Method;

Wash the rice and soak for about 1 hour.
Now put the rice, water and thin coconut milk in a pot.
Cook over medium heat until rice is soft and almost creamy.
When rice has reached desired consistency, add in the pandan leaves.

Now add both the sugars, salt and simmer for further 15 minutes,
over gentle heat. ( never add sugar before the rice is fully cooked)

now add the 1 tbs of corn flour to the 2 tbs of water.
Add to the porridge and mix well. Let it boil once and remove.

To serve: pour the porridge into a bowl.
Pour 2 tbs of the thick coconut milk on the top of the porridge.
Serve warm or cold.


http://farm6.static.flickr.com/5270/5656760611_78bcbfe3fb.jpg



http://farm6.static.flickr.com/5021/5656760667_c0ac56bcfd.jpg

[kugan98]

Dear Dev, I cannot send you a pm because it is full.
Kindly delete some posts so that I can send you a pm.
Thanks, Kugan98

[kugan98]

Thai maasam, I was able to bring home some fresh motchai.
Here is the recipe, Kugan98

FRIED FRESH MOTCHAI

Ingredients:

2 cups of fresh motchai
1 big onion chopped
1 big red tomato chopped
1 tsp red chillie powder
2 tsp coriander powder
½ tsp pepper powder
¼ tsp turmeric powder
¼ tsp garam masala powder
Salt to taste
Little coriander leaves

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

Method:

Heat oil in a wok, add in mustard, urad dal and curry leaves.
Let them splutter, add in the onions and sauté well.
When the onions brown a little, add in the chopped tomatoes.
Fry till they become mushy, add in chillie, coriander, turmeric.
Stir fry well. Add in the fresh motchai.

Stir fry nicely, add in 2 cups of water, and bring to boil.
Cover and cook on low heat till the motchai is cooked.
Add in the salt, garam masala and pepper powder.
Give a nice stir, add in the cut coriander leaves.
Stir well and remove. Serve with rice or roti.






http://img810.imageshack.us/img810/7500/freshvallbeans.jpg

[dev]

Dear Dev, I cannot send you a pm because it is full.
Kindly delete some posts so that I can send you a pm.
Thanks, Kugan98

Done K...:)

[dev]

Fried Fresh Motchai looks so yumm!!!...

Black rice inga kidaikumanu theriyalai... is it the same as kavunarisi?...

[kugan98]

Dev you are right. It is the same as kavunarisi?...
You all make payasam, and we make porridge.
Let me try making payasam.:)
Kugan98

[dev]

I C... I don't have a liking for the kavunarisi payasam... I've tasted it only once... I'll try ur version once if I can get hold of this rice here...

[rose75]

Oh!my God Kugan, my head is going round with the new forum.
Your pictures are so small, and I just don't like the new forum.
Give me back my old forum. crying, crying
Do not know where to get the smilies.
Rose75

[dev]

rose, relax!!!... just click on the small pics(thumbnails) and it'll show the pics in a bigger size...
For smilies, i just type the character combi for the smilie I want to post... I'm not sure from where to get the smilie list like what we used to get in the old forum... if u want the character combi for smlies, here it is... http://www.mayyam.com/talk/misc.php?do=showsmilies

[NOV]

rose, relax!!!... just click on the small pics(thumbnails) and it'll show the pics in a bigger size...
For smilies, i just type the character combi for the smilie I want to post... I'm not sure from where to get the smilie list like what we used to get in the old forum... if u want the character combi for smlies, here it is... http://www.mayyam.com/talk/misc.php?do=showsmilies

great! yes dev, anything new needs some time to get used to. as someone mentioned, the earlier Hub was so 80s. :P
Pls post your link at problems section, so that it helps others. :ty:

[Suja Rajkumar]

Dear Kugan,
Welcome back. Hope you had a good trip. Missed you.


Suja

[Suja Rajkumar]

Makkale,
Went to the grocery store yesterday and picked up a bag of sweet potatoes (Sakkaravalli Kizhangu). I only know to make poli with it. Anybody knows any other recipes? Kindly post. Thanks.

Suja

[Aarthii]

Kuganka,welcome back.
Hope u had a nice trip.
So many recipes u have posted.Thanks for all those.

[Aarthii]

Aarthii, u r already cooking the cauliflower separately. So appove 80-90% cook aagidum... then when u add along with masala stuff,the 2 mins cooking is just for the cauliflower to absorb the flavours...

Thanks for clearing my doubts dev.

[Aarthii]

yes,it had been a very long time,since suvaika came to forum,dunno what happened to suvaika?

[kugan98]

Dear Suja, thanks for your nice welcome.
Suja in page 91 of this thread, I have posted
a recipe for sweet potato curry.

In earlier threads I have post a donought made with sweet potatoes
Also a savoury palagaram called cucur badak.
I do not know how to trace the index now. cry, cry cry.
Take care Suja. Kugan98

[kugan98]

Dear NOV anneh, what happened to the index which our Rajraj uncle
showed us. Will it come back?
I also find many of the pictures missing from the thread.
Will they come back also.
Sorry anna for so many questions.
Thanks, and take care, Kugan98

[kugan98]

Dear aarthii, thanks for your nice welcome.
Please try out the simple recipes and post the feed backs.
Thanks and take care, Kugan98

[dev]

oh, index poidicha!!!...:( pls post it in http://www.mayyam.com/talk/forumdisplay.php?80-Hub-Questions-Problems-and-Troubleshooting
I'm sure the admin will comeup with a good soln...:)

[PARAMASHIVAN]

Hi ALL

Shiv ji is back from Meditation :lol2: :yessir:

[kugan98]

Good to see you P.S Tamby.
Take care, Kugan98

[kugan98]

Dev, do you remember that I had few pasta recipes.
This is a little Indianised version of it.
It tasted good. Kugan.



SPIRAL PASTA WITH EGG PLANTS

Ingredients:

1 ½ cups of spiral pasta. Boil with salt, drain and keep aside
2 tbs olive oil
5 pips of garlic chopped
1 big onion sliced

1 large capsicum cut into short strips
1 zucchini quartered lengthwise and diced
1 cup sliced button mushrooms
1 ½ cups tomatoes chopped
1 cup of diced egg plant
1 cup finely shredded spinach

1 tsp red chillie flakes
1 tbs dried oregano
¼ tsp crushed coriander seeds
¼ tsp crushed aniseeds
½ tsp dried thyme
2 tbs fresh basil leaves
½ tsp black pepper powder
1 ½ tsp salt

Method:
In a large pot, heat the olive oil. add in the chopped garlic.
Sauté well, add in the sliced onions and a pinch of salt.
Stir on low flame till soft.

Add in the egg plants, and capsicum. Stir this till they are half done.
Now add in the zucchini, mushrooms and tomatoes.
Add in the chillie flakes and salt and cook for about 5 minutes.

Now add in the spinach and stir till the leaves wilt a bit.
Now add in all the herbs, basil leaves, black pepper,
and give it a very good stir.

Add in the cooked pasta and combine well with the gravy.
Serve hot.








http://img190.imageshack.us/img190/9121/brinjalpasta.jpg

[dev]

K, brinjal pasta sounds so diff... will try it tomorrow...

[rajraj]

Hi ALL

Shiv ji is back from Meditation :lol2: :yessir:

Meditation? :) You mean slumber ! :)

[dev]

Hi ALL

Shiv ji is back from Meditation :lol2: :yessir:

Welcome back PS...:)

[kugan98]

Rajraj uncle, ungga recipe index kanna pochi.
Sob, sob, what to do uncle?
Kugan98

[kugan98]

Friends, my niece has a very old mother-in-law.
As they say old is gold, she has so many tips and tricks.
She made this spongy dosai for me. Kugan98


SOFT SPONGE DOSAI

Ingredients:

2 cups of idli rice
¼ cup aval
4 cups of sour mooru
¼ tsp of cooking soda
Salt to taste
Little oil

Method:

Wash the rice, wash the aval, drain well.
Now soak both the aval and the rice with the mooru.
Soak them for about 6 hours.

Now drain the excess mooru if any.
Grind the soaked rice and aval to a smooth paste.
The consistency should be a little watery than our dosai batter.
Use the mooru in which the rice was soaked during grinding.

Add in salt and cooking soda and mix well.
Heat a non stick dosai pan.
Pour a ladle full of batter on the pan.
Do not spread the the batter.
Drizzle little oil and cook covered on medium flame.
The super soft dosai will be cooked in a minute.

The first picture is the dosai cooking
The second picture is the cooked dosai


http://farm6.static.flickr.com/5218/5485278056_b650f4e495_z.jpg


http://farm6.static.flickr.com/5293/5484682571_42096d46c1.jpg

[rajraj]

Rajraj uncle, ungga recipe index kanna pochi.
Sob, sob, what to do uncle?
Kugan98

You have to ask RR for help! I don't know whether he has the sort routine from the previous hub! :(

[dev]

K, instant dosai super spongyaa irukku... amma makes spongy uthappam using her idli batter... she usually adds aval while grinding idly batter...:)

[PARAMASHIVAN]

Meditation? :) You mean slumber ! :) No From Deep Meditation :poke:

[PARAMASHIVAN]

Thanks Kugan ka and Dev for the welcome, I will be active from Tuesday on wards :)

[gulabjamun]

Thanks Kugan for all the nice recipes.
I am a bit scared to talk about the new forum.
Hope everything will be right soon.
Sooo difficult to check for old recipes.
I hope the management will help out soon.

[kugan98]

Thanks Gulabjamun for your post.
I am sure all will clear up soon.
Thanks and take care, Kugan98

[kugan98]

Dev, I have sent you a pm, please see and
reply me at once. Thanks Kugan98

[kugan98]

Another dish that I had in India.

RAW JACKFRUIT POTATO SODHY

Ingredients:

200 grms raw jack fruit cut into chunks
2 medium potatoes cut into cubes

3 tomatoes grind very fine
¼ cup finely chopped shallots

To grind fine:
½ cup grated coconut
1 tsp roasted channa dal
1 ½ tsp aniseeds
½ tsp cumin seeds
5 green chillies
1 tbs coriander leaves

1 small cinnamon stick
1 clove
1 sprig curry leaves
2 tbs oil
Salt to taste

Method:
Mix the ground tomatoes with the ground coconut paste.
Mix well and keep aside.

Heat the oil in a pot, add in the cinnamon, clove and curry leaves.
Add in the chopped onions and sauté well.
Now add in the potato and raw jack fruit
Keep stirring so that it mixes well.
Now add little water and salt, mix well.
Cover and cook till the veges are cooked.

Now add in the ground paste, with 2 cups of water.
Add salt and allow to boil till the raw smell goes.
Remove and serve.

NOTE: You can even cook this dish with brinjal and potatoes.



http://farm6.static.flickr.com/5052/5484683531_2f6c6ce21e_z.jpg

[dev]

Dev, I have sent you a pm, please see and
reply me at once. Thanks Kugan98

Done K...:)

[rose75]

Kugan I tried your pasta with the eggplant. It turned out very yummy.
Everyone enjoyed in my house.
I will try the jackfruit sodhy tomorrow.
Rose75

[dev]

Hi ppl, here's how to get the emoticons like we used to get in the old forum...

Go to Settings(on top right hand side) -> Forum actions(top left) -> General settings(from the drop down) -> Micellaneous options. Select "Standard editor - Extra formatting", and 'Save changes'.

Then when u want to make a post, click on the go advanced button... U'll get the emoticons just next to the reply box...:smokesmile:

[dev]

Thanks Kugan for all the nice recipes.
I am a bit scared to talk about the new forum.
Hope everything will be right soon.
Sooo difficult to check for old recipes.
I hope the management will help out soon.

I've taken up the index thing to RR... I'm sure he'll come up with a soln...Until then, don't lose faith in the new hub...;) :lol:

[dev]

Kugan, tried the pallipalayam chicken at cousin's place... it was real good...:slurp: thanks a lot for the recipe K...:)

[selvieam]

hi kugan,

welcome back. how is ur health. i was hunting ur karakolukattai last week, i could not open the thread from 31st of jan. today only the thread was opened for me. will take time to get use of this new version, looks good .

mushroom masala is tempting. will try soon.

can u please send me the link for karakolukattai. i have seen the receipe in kugan's kitchen part 6

take care

[madhu]

Thanks Kugan ka and Dev for the welcome, I will be active from Tuesday on wards :)

onwards OR on wards ?

inge niraiya health tips thevai padudhu

[rose75]

Kugan I cooked your jackfruit with potatoes.
I added 3 smashed bird's eye chillie.
I also added little lime juice in the end.
The taste was abaaram. Thanks. Rose75

[kugan98]

Rose, I am glad that you liked the pasta and the
jackfruit curry. Thanks for the tips.
I know the Malaysian green chillies are not that hot.
Adding lime juice, I will surely try. Thanks, Kugan98

[kugan98]

Dev, thanks for all your efforts.
I hope RR will look into the index problem.
I just cannot locate the spicy kolukkatai for Selviem.
I will post the recipe again for her.
Thanks, Kugan98

[kugan98]

Selviem, I am sooo sorry, I will soon post the recipe for you.
Thanks for your nice post.
Take care, Kugan98

[kugan98]

Dear Madhu, how are you?
What's wrong with you?
What type of health tips do you need?
Let us know we, will ask around and post it for you.
Take care, Kugan98

[kugan98]

The grand old lady told me that when she runs out of veges,
this is a simple kuzhambu that she makes.
The taste was just out of the world.
Have it with steaming hot rice:-D Kugan98


ONION GRAVY

Ingredients:
250 grms sambar onions, whole
½ tsp turmeric powder
2 tsp chillie powder
½ tsp mustard seeds
1 sprig curry leaves
3 tbs oil
1 tsp tamarind paste in 1 cup water
1 tsp vellam in 1 cup water
1 tsp lime juice
Salt to taste

Method:
Heat oil in a wok, add in the mustard seeds and curry leaves.
Add in the peeled whole sambar onions sauté well.
Add in the tamarind water and jiggery water.
Add in also the chillie powder and turmeric powder.
Cook on medium heat till the onions are cooked.
Remove and add the lime juice





http://farm6.static.flickr.com/5053/5485237614_d987e4c78d_z.jpg

[kugan98]

Selviem, there are many ways to do this spicy kolukkatai.
Some grind the rice with dry red chillie then cook the flour over the stove.
I usually do it with rice flour and green chillies, also red chillies.
You can try out with red chillie powder or green chillies.
Selviem, another method is, season everything pour it into the flour.
Boil the water add slowly into the flour and mix with a wooden handle or spoon.


SPICY KOLUKKATAI

1 cup of rice flour
1 ¼ cup of water, more if needed
½ cup grated coconut
3 green chillies chopped fine less or more
2 shallots chopped fine
1 tbs channa dal
1 tbs urad dal
½ tsp mustard seeds
Little coriander leaves chopped fine
Few curry leaves sliced thinly
2 tbs oil
Salt as for taste

Method:
Heat the oil in a pot, add in the mustard seeds.
When they splutter, add in the channa dal, urad dal.
When they brown a bit, add in the chopped onions.

Add also the green chillies and curry leaves.
Sauté for a minute, add in the coconut, salt and the water.
Let it come to a boil, slow the fire, add in the coriander leaves.
(keep more boiling water near by )
Now slowly add in the flour little by little and mix well so
that the flour is cooked and no lumps.
The flour will form into a big ball.

When the flour is cool, take a small lemon size dough.
Press in your palms with your four fingers.
They will leave the impression of your fingers.
Now steam them for about 15 minutes in a idly cooker.
Remove and serve with coconut chutney.

Note: you can cut dry red chillies into small pieces
And add instead of the green chillies.
You can also cut up the kolukkatai into pieces and
Season them with mustard, seeds, dry red chillies, and curry leaves.
These are called talicha kolukkatai.

[selvieam]

thanks a lot kugan for ur effort. i want to pack this for the kids tomorrow for their snack. they are behind me for more than a week, i do thalicha kolukatti same like u, but the little one will pick up kolukattai alone and eat, so i showed ur kolukattai pic for him, he said it is too tempting. after that i started searching i am not able to find it.

thank u so much kugan

tc

[kugan98]

Thanks Selviem, hope this is the recipe that you were looking for.
Thanks take care, Kugan98

[kugan98]

Well friends, i usually make channa dal boli.
This grand lady made this coconut poli for tea.
Tastes very nice. She said normally in shops,
they will not add the cashew nuts, because of costs.
Thanks, Kugan98


COCONUT POLI

Ingredients:
1 ½ cups of maida flour
1 tbs oil
Salt a pinch

2 cups of grated coconut
1 cup of powdered jiggery (less if you like)
5 cashew nuts
1 tsp roasted rava
1 tsp cardamom powder
Ghee and oil

Method:
Mix salt, oil with the flour.
Add water to make a soft dough.
Coat the dough with oil and let it rest for ½ an hour.

Dry roast the coconut a bit. Not until brown.
Add in the broken cashews, run in a dry mill for a minute.
Heat a wok with 3 tbs of water, add in the jiggery.
When it melts add in the coconut, cardamom powder.
Stir fry till the mixture is dry.
Add in the roasted rava, mix well and remove.

When cool, small balls of the mixture.
Take a small ball of the maida dough.
Cover the coconut ball with the maida dough.
Take a plastic paper or a piece of banana leaf.
Smear some oil on the paper. Place the ball on the paper.
Using your finger tips spread it into a thin circle.

Place a dosai kal on the stove. When heated, put the flattened poli.
Keep the stove on medium heat. apply little ghee around the poli.
Flip the poli, when one side is cooked.
Remove when cooked and serve.


http://farm6.static.flickr.com/5215/5485260200_0700656dd6_z.jpg



http://farm6.static.flickr.com/5253/5484665687_c04cf0eabe_z.jpg

[kugan98]

Sorry wrong posting, Kugan98

[kugan98]

http://img152.imageshack.us/img152/5100/cookedcoconutpoli.jpg (http://img152.imageshack.us/i/cookedcoconutpoli.jpg/) Uploaded with ImageShack.us (http://imageshack.us)

NOV anneh got it thanks.
I had to try many times:banghead::banghead:
Thanks again, Kugan98

[kugan98]

Selviem try this method too.
I think you wanted this type. Kugan98


RICE SPICY PIDI KOLUKKATAI

Ingredients:
2 cups of raw rice, soaked and semi dried
2 green chillies chopped fine
2 tbs grated coconut
2 tbs oil
¼ tsp urad dal, a bit broken
¼ tsp mustard seeds
¼ tsp moong dal
¼ tsp asafoetida powder
Few curry leaves sliced
3 cups of water ( keep more boiling water handy))
Salt to taste

To Dry Roast And Grind To A coarse Powder:
1 tbs channa dal
1 tbs toor dal
1 tbs urad dal
2 dry red chillies

Method:
Grind the rice in a mixie to a rava consistency.
Dry roast all the items and grind to a coarse powder.
Mix the two powders and keep aside.

Heat oil in a wok, add in the mustard seeds,
Now add in the urad dal, moong dal, asafoetida powder.
Also the curry leaves, and the green chillies.
Sauté well, all the ingredients.
Now add in the water, salt and the coconut.
Let it come to a slow boil.

Now keep the flame to a medium heat.
Add in the prepared rice mixture.
Mix it well, and let it cook for about 3 minutes.
(sprinkle little water if needed)
Switch off the stove, keep it covered till contents are a bit warm.

Mix the cooked flour nicely, grease the idli plates.
Just wet your palms and shape the flour into oval balls.
Press with your fingers to get the dent.

Steam the pidi kolukkatai for about 10 minutes.
Let it cool for a minute, remove from the idli plate.
Offer it to God and enjoy it.

NOTE:
You can eat it as it is or serve it with any chutney.







http://farm6.static.flickr.com/5172/5485220458_d62b16eb51.jpg

[NOV]

K, Right click on the pic at imageshack, and choose "properties"
Copy the address (in this case its http://img201.imageshack.us/img201/8163/spicykolukkatai.jpg )

Now, click the "insert image" icon and post address there


voila....

http://img201.imageshack.us/img201/8163/spicykolukkatai.jpg

[dev]

K, so many nice recipes... do u have a recipe for wheat flour /ragi flour kozhukattai?...irundhaal recipe post pannunga pls...

Coconut poli makes my mouth water... we always prepare poli using coconut in our place... maybe coz of free availability of coconut here... paruppu poli is not very popular here...

[dev]

BTW, it's called thengai obuttu in our place...

[Lathz]

hi to all there...am a silent hubber would like to join in ur loop....hope u all will help to improve my cooking's......

[Lathz]

Palak Paneer or Spinach Curry Ingredients:

Paneer or Cottage Cheese – 300 gms
Palak or Spinach – 3/4 kg or 6 big bunches
Chopped Green Chillies – 3
Ginger – 1/2 inch
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Medium Sized Onion – 2
Tomato Puree – 1 cup
Jeera/Cumin Seeds – 1 tsp
Garam Masala Powder – 1 tsp
Dhaniya Powder or Coriander Powder – 1/2 tsp
Oil – 2 Tbsp
Fresh Cream – 1/4 cup
Salt
Oil for frying Panee
How To Prepare:

Clean the Palak or Spinach properly. Cook the Palak/Spinach leaves with chopped Green Chillies, Ginger in a pressure cooker with 1/4 cup of water until you hear a single whistle. Else, cook all these ingredients in Microwave on high setting for 3 minutes. Retain the water used for cooking. Later one can use this water when cooking the Palak Paneer as described in Step 6 below.
Once the Palak/Spinach leaves turn cool, transfer all the cooked ingredients to a mixer jar and grind it in a mixer grinder to obtain smooth Palak paste. Keep aside.
Finely chop one of the Onions. Cut the other Onion and prepare a smooth Onion paste by grinding the cut Onion in a mixer grinder. Keep aside.
Heat Oil in a fairly large pan. Add Jeera/Cumin seeds. Once the Jeera seeds splutter, add finely chopped Onions (from Step 3) and fry until the Onions look transparent. Then add smooth Onion Paste and fry till the raw smell of Onion disappears. It takes almost 2 minutes for the Onions to be cooked.
Now add Tomato Puree, Turmeric, Red Chilli Powder, Dhaniya/Coriander Powder and allow the ingredients in the frying pan to cook for 5 minutes.
Then add Palak paste from step 2 to the above mixture with 1/4 cup of water (for better results, you may use the water used for cooking Palak, retained in Step 1) and Salt. Cook for 10 more minutes.
Now cut the Paneer into cube sized pieces and deep fry in Oil until the Paneer pieces turn golden brown. Remove from the Oil and immediately add the fried Paneer to the Palak/Spinach curry preparation from above steps.
Next add Garam Masala Powder to the Palak Paneer mixture and cook the entire gravy for 3-4 minutes. Finally add Fresh Cream to the mixture.
Garnish Palak Paneer with a little Fresh Cream.

Now Palak Paneer/Spinach Curry is ready to serve with Roti, Chapati, Naan or Kulcha.

Note:

You can try out variations of Palak Paneer recipe by replacing the Paneer with Tofu or Boiled Potato pieces, Green Peas or with Okra/Bhindi. Palak/Spinach curry tastes great with any of these vegetables. One can have Palak Paneer with Plain Rice or with Roties. I prepared Palak Panner to go with Pulka/Chapati.Spinach/Palak is considered rich source of Iron and Calcium and Paneer is rich in Protein.

[kugan98]

Thanks Dev, for your nice post.
Well wheat flour and ragi flour sweet kolukkatais are almost similar.
I will post the recipes soon.
I have cooked two more dishes from India.
Little jitters to post with pictures.
Will post soon.
Kugan98

[kugan98]

Welcome to Kugan's Kitchen Lathz.:-D
You have come with a bang with a recipe.

We are not experts, but you can learn something from us.
Do come in to post whenever you are free.

I will surely try out your recipe.

Take care, Kugan98

[dev]

K, Forgot to mention.. I'm looking for spicy kozhukattais using wheat and ragi flour...

[kugan98]

You can use panner instead of tofu.


TOFU MOONG DAL MASALA

Ingredients:
1 cup of moong dal
¼ tsp turmeric powder
200 grms tofu cut into small cubes
3 tomatoes chop into pieces
2 green chillies chopped fine
¼ inch ginger chopped fine
1 ½ tsp red chillie powder

2 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
1 tbs cut coriander leaves
Salt to taste

Method:
Boil the moong dal with the turmeric powder.
Keep aside.
Heat a wok with the oil, add in the cumin and mustard seeds.
When they splutter add in the curry leaves, ginger and green chillies.
Sauté well, add in the tomatoes, red chillie powder.
Cook till the tomatoes turn mushy.

Add in the cooked moong dal, tofu cubes and salt.
Add ½ cup of water, let it come to a boil.
The gravy should be a little thick.
Remove and garnish with the cut coriander leaves.






http://farm6.static.flickr.com/5099/5484149521_3ff569eb9e_z.jpg



:victory::victory:

[dev]

Lathz, welcome to the hub... :)

Thanks a lot for the recipe... will try it sometime...:)

[NOV]

:victory::victory::clap: :clap:

[dev]

NOV, I want the recipe for the steamed veggeis in this pic... http://www.facebook.com/photo.php?fbid=10150090754552629&set=t.726718869&pid=7591514&id=720372628
what are the ingre added to it other than salt?... do they add vinegar to it?...

[Lathz]

Tomato Lentil Pacchadi


Ingredients:

1/4 kg tomatoes- finely chopped
100 g tur dal
2 onions - thinly sliced
6 green chillies - split
2 T oil
1 T mustard seeds and udad dal
2 dried red chillies
1/4 tsp fennel seeds
2 springs curry leaves
2 T chopped coriander leaves
1 1/2 tsp salt

To grind to a paste:

1/2 tsp fennel seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 clove garlic

Method:

Wash the tur dal in plenty of water and pressure cook in 200 ml water.
Heat 1 T oil in a kadai. Temper 1/4 tsp fennel seeds and green chillies.
Add the tomatoes and salt and fry till the oil separates out.
Put in the cooked lentils and ground masala paste; cook on a low flame for 10 minutes.
Remove from flame. In a small kadai, take the remaining 1 T oil. Put in the dried red chillies, udad dal, mustard seeds and curry leaves.
Once they splutter, transfer them on top of the lentils. Sprinkle chopped coriander on the top and close it with a lid until served.

[Lathz]

thanx Kugan akka & Dev anne.....

happy to be in ur loop....n pls coorect me if any mistakes in my receipes....

[dev]

Tomato Lentil Pacchadi sounds interesting...I don't generally add fennel to lentils...will try it...



thanx Kugan akka & Dev anne.....

happy to be in ur loop....n pls coorect me if any mistakes in my receipes....

Orye oru chinna correction... am not a male... naan female-nga...;) :P

[NOV]

NOV, I want the recipe for the steamed veggeis in this pic... http://www.facebook.com/photo.php?fbid=10150090754552629&set=t.726718869&pid=7591514&id=720372628
what are the ingre added to it other than salt?... do they add vinegar to it?...

http://a4.sphotos.ak.fbcdn.net/hphotos-ak-ash2/75633_10150090754552629_720372628_7591514_1868229_ n.jpg

No vinegar, oyster sauce. :)
Will ask my sister in law on how she made it.

[dev]

oyster sauce!!! adhaan secret ingredientaa?... (I hope the courier guy delivers the veg.oyster sauce that Kugan sent me :cry2: )...pls do ask ur SIL and post the recipe... I've been looking for this recipe for a long time now...:)

[dev]

BTW, what does oyster sauce taste like?... is there an alternative for it?

[NOV]

If I were to make I would use garlic, soy sauce and oyster sauce. I would also use cornflour as a thickener.

[lakme]

Dear friends, I was not able to visit KK for a few days-ippo vandhu patha...so many changes!! Nice, change is always welcome. Kugan, hope
you had a good trip.

[kugan98]

Thanks Lathz for your second recipe.
Do not worry, we all learn by our mistakes.
Keep writing. Take care, kugan98

[kugan98]

NOV anneh semme virundu thaan.
Kugan98

[kugan98]

Thank you very much Lakme for your nice post.
Yes changes are always welcome.
Thanks, Kugan98

[kugan98]

Dev, adada intha recipeikku poi engga NOV annehva disturb pannurengga.
Here in Malaysia, when they cook lot of non veges, this is a must dish,
for dinners and lunches.
Hoping you will receive the vegetarian oyster sauce and the sesame oil:(:(
Here is the recipe, Kugan98


STIR FRIED VEGES WITH OYSTER SAUCE

Ingredients:

500 grms sliced mixed vegetables.
(carrot, beans, cauliflower, capsicum, young corn , tinned mushrooms etc)
35 ml sesame oil.
3 pips of garlic chopped fine
30 grms ginger grated fine
150 ml vegetarian stock
2 tsp light soy sauce (more if needed)
1 tbs oyster sauce
10 grms diluted corn flour

Method:

Heat the oil in a wok, add in the chopped garlic and ginger.
Stir fry on high heat, add in the mixed vegetables.
Stir fry again for about 2 minutes.
Add in the vegetable stock, light soy sauce and oyster sauce.
Simmer for about 3 minutes. The vegetables should be crunchy.
Now lightly thicken the liquid with the diluted corn flour to form a sauce.
Serve as a side dish










http://farm6.static.flickr.com/5098/5485220392_3cf5c0d745_z.jpg

[kugan98]

Suja, what happened to your sweet potatoes.
You did not get back to us.
Take care, Kugan98

[kugan98]

I had this in a hotel. It tasted very good.
A very good dish for entertaining. Kugan98


HOTEL STYLE GINGERLY CAULIFLOWER

Ingredients:

300 grms cauliflower cut into a little big florets
A big pinch of turmeric powder
Oil for for sautéing


100 grms carrots cut into cubes
100 grms green peas
½ inch ginger cut into fine juliennes
A pinch of sugar

To Grind To Make Paste:
1 big onion
2 pips garlic
½ inch ginger

2 red tomatoes pureed

Temperings:
Coarsely Grind :
1 cardamom
1 clove
1 small bay leaf
1 inch cinnamon stick
5 pepper corns

¼ cup yogurt
1 tsp red chillie powder
Salt to taste

Method:
Heat oil in a wok, add in the turmeric powder.
Add in the cauliflower florets, and sauté for about 5 minutes.
Remove and keep aside.

Now in a bowl, add in the ground onion paste. ( keep 1 tbs of the paste for frying later. )
Add in the yogurt, red chillie powder and salt.
Add in the sautéed cauliflower and marinate for about ½ an hour.

Now heat about 1 tbs of oil, add in the coarsely ground tempering.
Add in the finely cut ginger, fry a little.
Now add in the 1 tbs of the ground onion paste.
Add in the pinch of sugar. Sauté well.
Add in the tomato puree, cook till oil separates.
Add in the carrots and the peas.
Stir for a minute, add in the cauliflower with the marinate.
Then cover and cook till the masala is cooked and coats the veges.
The cauliflower should be crunchy. Taste for salt and remove.





http://farm6.static.flickr.com/5099/5484624069_9d01f57481_z.jpg

[Roshan]

Hi K, I want to try fried veg.. but I dont like the smell of oyster sauce. Can we use anything else in place of this?

Cauliflower recipe looks interesting.

[kugan98]

Roshan, long life, I was just thinking of you today.
I remember you asking for vathal kulambu.
I have posted the recipe before, very mouth watering.
You know now having problem with the index.
I will go through and find the recipe and post for you.

As for the stir fried vegetables, its o.k to omit the oyster sauce.
Do the rest as per recipe.
The vegetarian oyster sauce contains, water, sugar, modified starch.
caramel, mushroom powder, carrot powder, celery powder,
permitted flavouring and preservatives.
No real oyster. Thanks Kugan98

[Roshan]

Thanks K for the response. I will try the fried vegetable during week end. Yeah will appreciate the vatha kozhambu recipe. Dev posted a couple of options, would liek to see yours too. Vatha Kozhambu is really mouth watering. Loved it so much when I had it in Chennai.

[dev]

Thanks a lot K and NOV...:) will this dish be slightly sour?...

K, have sent u a pm... pls chk...:)

[Aarthii]

kuganka,cauliflower recipe looks interesting.
Thanks for the recipe kuganka.

[Aarthii]

Dev,
tried ur thakkali kulambu(Kongu style).Turned yummy.
Thanks for the recipe dev.

[kugan98]

Dev, the stif fried veges will not be sour.
It will have a very , very slight sweetish taste, because of the carrots.
There will be a nice aroma of the garlic and ginger.
Best eaten while still hot. Kugan98

[kugan98]

Thanks Aarthii for your post.
I am sure you must be very busy nowadays.
Do not see you often in the thread.
Take care of your family first, how is Pranay?
Kugan98

[dev]

Dev, the stif fried veges will not be sour.
It will have a very , very slight sweetish taste, because of the carrots.
There will be a nice aroma of the garlic and ginger.
Best eaten while still hot. Kugan98

I C... the one I had had a very slight sour taste... That is the reason I asked NOV if they add vinnegar to it... I'll try this version first...:)

[dev]

Dev,
tried ur thakkali kulambu(Kongu style).Turned yummy.
Thanks for the recipe dev.

Thanks for the trying the recipe Aarthii... am so glad u all liked it...:)

[Madhu Sree]

Hi Friends, Hope all are doing well... naan post pannalaye thavira regularaaa recipes paathindu thaan irukken, hv tried few...
yesterday I did Kidney beans/Rajma masala, turned out really well and yummy... all my friends liked it...

K, am gonna try ur cocunut poli... :slurp:

[kugan98]

Dev, you can add little vinegar if you like.
Normally we do not use it.
Kugan98

[kugan98]

Thanks Madhu Sree for dropping in.
Thanks for your nice post.
Happy your friends liked your rajma curry.
Do try out the coconut poli.
Thanks and take care, Kugan98

[kugan98]

Dear Roshan, I got tired of searching for the recipe.
I have typed out one again for you.
I am not sure if I have the picture. I lost many when my p.c crashed.
Thanks and take care, Kugan98


VATHAL KULAMBU

Ingredients:

1 big lemon sized tamarind, soak in 3 cups of water
2 tbs of sundakkai vatral, fried crisp in oil.
4 garlic pips sliced (optional)
½ tsp turmeric powder
1 tsp jiggery
A big pinch of asafoetida powder
1 sprig curry leaves
½ tsp mustard seeds
½ tsp fenugreek seeds
3 dry chillies broken
30 ml gingelly oil

To Grind:
1 tbs coriander seeds
½ tsp fenugreek seeds
1 tsp urad dal
1 tsp channa dal
6 red chillies, more or less according to taste
1 tsp rice flour

Method:
Squeeze the tamarind and extract the juice.
Dry roast all ingredients in “grind” and make into a smooth paste.
Fry the vatrals in oil and keep aside.

In a pot, add in the gingelly oil, add in the mustard and fenugreek seeds.
Add in also the curry leaves and broken red chillies.
Now add in the garlic and fry till it is golden in clolour.
Add now the tamarind juice and let it simmer on low heat.
Add in the turmeric powder, salt and jiggery.

Stir once in a way, when the mixture becomes semi thick, add in the ground powder, asafoetida and the fried vatals.
Allow it to boil for another 10 minutes on medium heat.
Let it boil till oil separates. The kulambu will become little thick like
a paste. Remove.

If you want it in gravy form, remove before the gravy becomes very thick.

NOTE: My grandma likes to make her vatral kulambu like a paste and keep
It in bottles. When she wants gravy she will take 100ml of boiling water and add 1 or 2 tbs of the paste and would have instant vatral kulambu.

Or she will take steaming hot rice, add a tsp of gingelly oil and 1 tbs of the vatral
kulambu and mix it into the rice. Instant vatral kulambu rice.
You can use any vatral of your choice.

[dev]

Sure K, will try that aswell...

Have sent a PM...pls check K...:)

[dev]

Aarthii, I remember U asking for a dhal kurma recipe... happened to stumble upon this recipe on a blog... very simple... give it a try and let us know if it matches ur expectation... http://www.sharmispassions.com/2009/12/moong-dhal-kurma.html

[dev]

K, did u try the "search thread" option ?... it sis of little help...:)

[dev]

oh, sry K... even the search thread doesn't work for posts from the old forum... :(

[rajraj]

Hi Friends, Hope all are doing well... naan post pannalaye thavira regularaaa recipes paathindu thaan irukken, hv tried few...
yesterday I did Kidney beans/Rajma masala, turned out really well and yummy... all my friends liked it...

K, am gonna try ur cocunut poli... :slurp:

oorle mochchai kottai kuzhambu neraiya saappiduveengaLo? :)

[Madhu Sree]

illa rajraj sir, yen kekreenga????

[rajraj]

illa rajraj sir, yen kekreenga????

kidney beans is like mochchai kottai. Mochchai kottai puLik kuzhambu is very tasty. Just hop from London to my place. Aunty will make the dish for you! :) Also invited are Dev and Kugan! :)

[Suja Rajkumar]

K,
Sweet potatoes urundai pannalumunnu irukkaen. I put in the pantry. Will boil it and mash it mix with shredded coconut, sugar, and yelakai powder and make the urundai. Thanks for asking.

Suja

[Aarthii]

koncham busy thaan kuganka.
Pranay is doing fine.
Day fulla he needs me to engage him.Since he is not going to any playschools over here,i used to take him to library,malls,etc.
At home,he wants me to read stories,rhymes,etc.

Nan evalo busy aanalum,i never fails to chk the thread kuganka :)

[Aarthii]

Thanks for the kuruma link dev.will try it out and will tell u the result.

[suvai]

helloo nga kugan & friendsssss :cheers:.......i know i have not come on here for a long time but recipes enoda absent days ku meley ekachekamaaa pottu irukeenga :clap: & i dont know how i am going to go thru all of it..

kuganngo/dev/selvi /sudha /nm/aarthi/ enai vitutu....kitchen la kumMaalam podareengalaaa??? :noteeth: saree saree....anytime u guys eat anything new & different think of me too okay!

hub eh maaripoichi....:noteeth: i am sure its going to take me ages to get to know it . Seems like one must spend a lot more time now on it to know "how to"....
intha puthu hub....seems to have taken all of us leaps & bounds into the future

i am sure u all thought that i fell off the face of the earth..eh??? athaan ila..inga (no teeth icon pottukonga)...hahahah...its not allowing me to post more than 4 icons in a post.....

by the way sorry folks..unfortunately cant surface as often as i used to...

To be honest...neenga kitchanla urutina paathiram ellaam enaku kaathila ketukitey thaan irunthichi.....etti paarka thaan mudila...(sad icon pottukonga)

take care....................... s

kugan nga....smile pannareengala??!! ;-)

[dev]

Welcome back Suvai...Glad to see u in the hub again... unga paathiram urutals illama hube rome dull adichidichunga... pls do drop in whenever u find time...:)

I tried sending u a pm few days back...but it says ur inbox is full.. can u pls clean it up and make way for our PMs...:) we were really worred abut ur unannounced absence!!!

[suvai]

ohhhh i c my post back....:rotfl2:

ofcourse dev...kugan kitchen & mrs mano threads visit pannama naan iruka maaten...vanthaa kandipa....etti paarkaren sareengala!!

plz dont worry ngo's all is well....of late priorities have taken over free times...enna pannarathu...got to go with the flow ;-)

ennaa nga apadi solliteenga naan ilaina ennaa...kugan/neenga/sudha/selvi/nm ellaam thaan irukareengaley...enaku meley kitchen la galaataa panna :noteeth:..
varen nga mudiyumbothu....

[dev]

enna irundhaalum neenga illane saththam rombave kammiya thaan irukunga Suvai...;)

[Roshan]

Thanks K for the Vatha kozhambu recipe. Vatrals are not available here in Kabul. I have to get it from SL or India. I cant wait until I try the vatha kozhambu recipe.

[kugan98]

Thanks Suja for your nice post.
That too will taste nice.
Its soo difficult to trace back recipes.
Take care, Kugan98

[kugan98]

Aarthii take your time.
Come to the forum when you feel free.
Take care, Kugan98

[kugan98]

Suvai, Suvai, you have come to the forum:redjump::redjump:
Thank you so much, we are all very happy for you.
The KK was a bit dull without your nga:-D

Take care Suvai, I can understand.
Please come when ever time permits.
Take care, Kugan98

[kugan98]

Oh, Roshan, so sad you have no vatrals there.
I will post a kaara kulambu for you.
Try that and see.

If your weather is hot,
Cut bittergourds into thin round slices and dry it for one
day. Next day soak the
bittergourd in curd, and salt. Then dry it in the sun
until it is fully dried and becomes crisp.
Store in air-tight containers.

How to make Brinjal Vathal
Cut brinjal into semicircular pieces. Apply salt, spread on a large
plate and dry it in the sun
for two days or until it becomes crisp.
This can be used for vathal kulambu and morkulambu
Take care, Kugan98

[kugan98]

Roshan, try this kaara kulambu. Also very tasty.


KAARA KULAMBU

Ingredients:
1 tbs gingelly oil
½ cup garlic pips sliced into halves
½ cup shallots cut into halves
1 tbs coriander powder
½ tsp turmeric powder
1 tbs chillie powder
1 lime sized tamarind
Salt-to taste

To Season:
1 tbs gingelly oil
¼ tsp asafoetida powder
½ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
½ tsp fenugreek seeds
1 sprig curry leaves
Curry leaves-a sprig

Method:
1. Soak tamarind in half a cup of warm water and extract juice as thick as possible
.Keep aside.

2. Heat oil in a thick bottomed pot. Sauté garlic and onions till they turn golden brown, say for about half a minute
. Add tamarind extract followed by the 3 powders.
Mix well to avoid any lumps. Add salt. Bring this to a boil and reduce flame to simmer till it reduces to a semi-thick paste.


3. In a separate pan , heat oil, season with mustard seeds, urad, channa dal,
And fenugreek seeds. and add in curry leaves. Pour over to the kulambu bring to another boil, mix well and remove from fire.

[Roshan]

Thanks K for the vatral tips and kaara kozhambu recipe. The vatha kozhambu I had in Chennai had sundakkai vatral. I shall try kaara kozhambu recipe soon.

[dev]

Here's the Kaara Kuzhambu recipe with pic that Kugan posted in KK3....
http://www.mayyam.com/talk/showthread.php?8081-KUGAN-S-KITCHEN-PART-3&p=470452#post470452


http://img97.imageshack.us/img97/3593/kaarakulamuone.jpg

[dev]

K, I tried to look for the recipes from google cache... oru alavukku recipe search easyaa irukku... here's the link for KK3 google cache index... just click on the recipe u want and viola!!....;)

http://webcache.googleusercontent.com/search?q=cache:0rJTGD7UPeEJ:forumhub.mayyam.com/hub/lyrsort.php%3Ft%3D13724+KAARA+KULAMBU+kugan+mayyam&cd=3&hl=en&ct=clnk&gl=in&client=firefox-a&source=www.google.co.in

[lakme]

Here's the Kaara Kuzhambu recipe with pic that Kugan posted in KK3....
http://www.mayyam.com/talk/showthread.php?8081-KUGAN-S-KITCHEN-PART-3&p=470452#post470452

Dev, thank you ma! I was just going to ask for the recipe with ground masala. Today after a long time, I got chinna vengayam and thought of kara kozhambu!

[kugan98]

Roshan, the recipe for kaara kulambu in page 121 is a simple one.
The one Dev has posted from KK3 is made with ground paste.
Try them and see. Sundakkai vatral will be very nice.
Thanks, Kugan98

[kugan98]

WOW! Dev, you too can post with picture.
Nice Dev, and thanks for posting the link and picture.
I am not as clever as you are to browse and get things.
Thanks again Dev, Kugan98

[kugan98]

Thanks Lakme, for your post.
Please try out the recipe and post us the feed back.
Thanks Kugan98

[dev]

Roshan, the recipe for kaara kulambu in page 121 is a simple one.
The one Dev has posted from KK3 is made with ground paste.
Try them and see. Sundakkai vatral will be very nice.
Thanks, Kugan98

heehehe...K, I guess NOV has added the pic... I din't do it...:P

[dev]

Dev, thank you ma! I was just going to ask for the recipe with ground masala. Today after a long time, I got chinna vengayam and thought of kara kozhambu!

ESP...:lol2:

Enjoy ur kara kuzhambu... saapidum podhu ennnai ninaichukonga...;)

[Roshan]

Thanks K and Dev.. I have another problem here.. I dont get chinna vengaayam in Kabul or anywhere in Afghan :( Can I use Onions instead? Nallaa irukkumaa?

[NOV]

heehehe...K, I guess NOV has added the pic... I din't do it...:Peveryone can now add pics. just click on "insert image" icon and paste the link. thats all!

[dev]

everyone can now add pics. just click on "insert image" icon and paste the link. thats all!

Tht's great!!!

[kugan98]

Aiyoh, Roshan, I wish I could fly down to your place with
all the vatrals and chinna vengayams.
Come to Malaysia, we will load your luggage with
all these things.
Try Roshan, saute the onions well in the oil first.
Then do the kulambu.
Thanks, Kugan98

[kugan98]

Thats nice NOV anneh, everyone can post pictures:-D.
Thanks NOV anneh for the picture.
Kugan98

[kugan98]

Sorry double posting.
Kugan(*

[kugan98]

The last bit of fresh motchai from India.
Made it into kulambu, the style I had in India.
Thanks, Kugan98


FRESH MOTCHAI CURRY

Ingredients:

2 cups of fresh motchai, boiled till cooked
2 tsp of oil
4 shallots chopped
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
Salt to taste

1 lime sizes tamarind soaked in 1 cup of water

To Roast With Little Oil And Grind:
2 tsp coriander seeds
½ tsp cumin seeds
8 pepper corns
6 red chillies
6 shallots
1 tsp kas kas
¼ tsp turmeric powder
2 tbs grated coconut.

Method:
Boil the fresh motchai till cooked. Keep aside.
Roast the ingredients one by one.
Now grind everything to a fine paste.
Squeeze the tamarind juice and keep aside.

Heat a pot with the oil. add in the mustard seeds.
Add also the urad dal, curry leaves and the chopped shallots.

Now add in the ground paste and sauté well till raw smell goes.
Now add in the tamarind juice, salt and let it come to a boil.

Let the gravy simmer a bit, add in the boiled motchai with its water.
Let it boil again on medium heat till the gravy is a bit thick.
Remove and serve with rice or roti.








http://farm6.static.flickr.com/5138/5484172253_60989c54b0_z.jpg

[rajraj]

kugan: mochchai curry konjam anuppi vaingo! Madhu Sreekkum anuppunga! :)

[kugan98]

Uncle, I think you have forgotten your promise to us.
You said you will post some recipes from aunty.
What happened uncle?
I will be going to Chennai in June.
I will look for Madhu, and cook the motchai kulambu for him.
Thanks, Kugan98

[rose75]

Kugan, thanks for all your nice recipes.
Motchai curry really looks tempting.
Can we get this motchai In Malaysia?

Kugan you have posted vathal kulambu, kaara kulambu.
What about puli kulambu?
I love puli kulambu with brinjals and fresh mangoes, (slurp)

One more thing my mom says that there is something called kaara podi.
Any idea Kugan? Thanks, Rose75

[rajraj]

kugan,
We are planning to be in Madras in June! You can ask aunty directly! :)
magaL senju poduradhe saappidalaamnu paarthen ! :)



Uncle, I think you have forgotten your promise to us.
You said you will post some recipes from aunty.
What happened uncle?
I will be going to Chennai in June.
I will look for Madhu, and cook the motchai kulambu for him.
Thanks, Kugan98

[Roshan]

Hi K, thanks for the tip. Next time when I go to SL i need to carry chinna vengaayam and all vatrals back with me. For the mochai curry, can we use powders of the spices instead of grinding them fresh and then grind the shallots and coconut and mix with the powder?

[dev]

MOTCHAI CURRY...:slurp:

K, fresh peas use pannura maadhiri edhum recipes irundhaal podunga... fresh peas is in season now...so....

[kugan98]

Rose, do you know that we are not allowed to hunt puli in Malaysia?
How can I make puli curry for you.?:rotfl::rotfl:

Rose do not worry, the are many ways to do this simple curry.
I think I have posted the recipe before.
Anyway I will post again for you, with brinjal and mango:-D

We do not get fresh motchai in Malaysia.
Only the dry version. Even in India now is the season for it.


Rose we have a kaara podi recipe.
I will post it soon for you.
Kugan98

[kugan98]

Rajraj uncle, I will post it for you.
Hope to meet you and aunty in Chennai in June.
I am going there for a wedding.
Take care, Kugan98

[kugan98]

Roshan, no problem you can use powders if you have.
The dry motchai too will taste good.
Just soak it over night and boil it till it is cooked.
Take care, Kugan98

[kugan98]

No problem Dev, tomorrow is fresh motchai rice in our house.:-D

I came home with so many recipes and tips from a super cook.
Now I do not have any suru suruppu in my body.
Very strict pathiyam, not payithiyam:-D
So I do not have the thembu to cook.
Anyway life has to go on.
Thanks and take care, Kugan98

[kugan98]

Rose, here is a very simple method to do the puli kulambu.


PULI KULAMBU

Ingredients:


1 lemon sized tamarind extract the juice (this forms the gravy)
4 pieces garlic
10 small onions
2 green chillies slit
¼ tsp tumeric powder (
2 tsp chillie powder ( add little water to the three powders to make
2 tsp coriander powder ( into paste
½ tsp fenugreek seeds
1 tsp mustard seeds
1 tsp urad dal
2 dry red chillies broken
A pinch of hing
Curry leaves
Oil if possible gingelly oil
Salt to taste

Method:
Heat a pot. ( I have clay pot for this )
Add about 2 tbs of oil. Add the mustard seeds, urad dal
And fenugreek seeds.
Now add the onions, garlic, red chillie and curry leaves.
After the onions turn golden, add in the paste.
Fry all items in oil till the raw smell goes.
add in , tamarind juice and the
Slit green chillies. Add salt and hing powder.
Cook it on a slow heat. Once the kolambu is little thick,
Remove and serve with steaming white rice.


Note: you can add any one vege of your choice and call it that puli kulambu.

Rose, add in the cut brinjals when the onions turn golden.
stir well nicely and continue the rest of the recipe.
Add in the mango pieces when the curry is boiling.
Less the tamarind if your mangoes are very sour.
Kugan98

[dev]

No problem Dev, tomorrow is fresh motchai rice in our house.:-D

I came home with so many recipes and tips from a super cook.
Now I do not have any suru suruppu in my body.
Very strict pathiyam, not payithiyam:-D
So I do not have the thembu to cook.
Anyway life has to go on.
Thanks and take care, Kugan98

K, by fresh peas I meant fresh green peas(pattani)...

Take care of ur health K... all ur efforts will payoff... so konjam kashttam paarkamal pathiyathai follow pannnnunga... seekiram thembu aagiduveenga...:)

[kugan98]

Rose, here is the podi recipe. Kugan98


KULAMBU KAARA PODI

Ingredients:

2 tbs coriander seeds
2 tsp toor dal
2 tsp urad dal
2 tsp channa dal
7 red chillies broken
1 tsp black pepper
1 tsp cumin seeds
1 tsp oil or a little more

Method:
Heat the oil and on medium flame, fry the ingredients
one by one. When cooled, grind all these into fine powder.

Use this podi to do kaara kulambu or vathal kulambu.

[suvai]

hello nga kugan....:-) soooooo many awesome recipes....kannukey ivolo virunthu naaa....suvaiku ketkavaa venum....i think i have started to go from the most recent recipes to the first...apo thaan konjam update ah irukum...mochaiiiiiiiii ekachekkamaa.....attakaasamaaa irukunga kugan ...padathai paarthaleyyy drooling.....imagine if it is made adaa adaa adaaa thaaan :noteeth:.....made a mental note of its simple ingris....will try out & keep u posted.....apadiye....kugan & dev can give me some tips to increase hours in a day....konjam slow aagiten pola theriyuthu....:noteeth:

kugan/dev... i came across a very delicious looking recipe...per thaan ennamo "elo ghelo" not sure if i got the spelling right....but its a sweet dish. I remember seeing it in a blog....but forgot to note it down....

enakenna kavalai....athaan namma kugan kitchen la dev irukaaanga recipe ya kandu pidika...heheheh....kugan irukaanga to make it & give us the correct measurements....apuram enna...viten kavalaiyai....vanthen kugans kitchen kulleyy!!! (siripu icon pottukonga)

Not used to this new hub....but its fancy i must admit....(kai thattara icon pottukonga)

[gulabjamun]

Kugan, I do not know how to thank you for all the nice recipes. I know how I feel lazy even to just log in to say thank you. No wonder there are so many silent readers. You take the trouble to cook, type the recipe and post with pictures. Thanks a lot Kugan, we must be very grateful to you.
Kugan I have posted a pm for you, please read it. Thanks, I pray for your good health.
Gulabjamun

[dev]

Suvai, chk out this link and let us know if this is what u r looking for...
http://www.senskitchen.com/recipes/Mishti/elo_jhelo.htm

[kugan98]

Suvai, thanks for your kala kalappana post.
This is Suva:-Di.
As for the sweet, my grandma calls this snack twisted sweet murukku.
Its very commonly made in the villages.
I too love to make it. I see dev has given one link.
Its similar to that, same ingredients and steps.
Enjoy making it Suvai. Thanks and take care, Kugan98

[kugan98]

Gulabjamun, thanks for your nice post.
I have said earlier, do not hesitate to request for recipes.
Even though I am vegetarian now, I still can post non-vege recipes.
So I will post your request soon.
Take care, Kugan98

[kugan98]

Dev, here is the recipe for ragi kolukkatai.


SAVOURY RAGI KOLUKKATAI

Ingredients:

2 cups ragi flour
1 cup rice flour
1 tbs of green chillie chopped fine
1 tsp ginger chopped fine
2 tbs onion chopped fine.
1 sprig curry leaves chopped
½ tsp mustard seeds
½ tsp urad dal
1 tbs oil
Salt to taste

Method:
Tie the two flours in a cloth and steam them in a idli cooker,
for about 15 minutes.
Remove and put them in a bowl to cool.

Now heat the oil in a pan, add in the mustard seeds,
And urad dal. Let them splutter.
Now add in the onions, ginger, green chillies, and curry leaves.
Saute a little, and pour it into the flour.
Mix every thing nicely.

Dissolve enough salt in little water.
Add the salted water little by little, just enough to bind the flour.
Take a small fistful of the flour and shape it with your fingers.
Now steam the shaped kolukkatais for about 10 minutes.
Remove and serve with coconut chutney, or you can eat it as it is.

NOTE: You cannot make ragi kolukkatai with ragi flour alone.







http://farm6.static.flickr.com/5091/5484163959_41b601019f_z.jpg

[dev]

ragi kozhukatti super... idhe pola thaann wheat kozhukattai seiyanuma?... I'll try this soon k...

Made the mixed vegge stirfry today and liked it a lot... next time I'll try adding lil vinegar aswell...:)

[dev]

BTW, how do we check if the kozhukattai is done?

[rajraj]

Take a bite? :)


BTW, how do we check if the kozhukattai is done?

[suvai]

dev...thank u for the link....ya ya the sweet dish is the same one...but i saw it in another blog where the picture was very clear....it says its a bengali sweet.
kugan nga.....correct ah per vaicheenga "twisted sweet" :noteeth:
oh namm ooru villages la pannuvaangala??? awesome!!

kugan nga...best vindaloo recipe iruntha podunga...a friend of mine has been asking me. Iruntha podunga...i know it is non-veg item....naan apadiye copy paste print panni koduthidaren :noteeth:

Try out mriganayani blog very simple & mouth watering recipes....i have book marked it....kugan/dev...mattrum ladies..visit panni paarunga..who knows u all might like it too..;-)

[kugan98]

Yes, Dev, it is the same way to do wheat flour kolukkatai.
You can add less rice flour to the wheat flour.

Dev, the kolukkatai will have a shiny look when cooked.
More over 10 to 15 minutes is good enough to cook.


Rajraj uncle:rotfl::rotfl: its nice to have some fun at times.
Thanks uncle, Kugan98