Kugan's Kitchen Part 6

[kugan98]

GREETINGS


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http://forumhub.mayyam.com/hub/lyrsort.php?t=15022

[kugan98]

[tscii]Rajraj uncle, chilled basunthi for you. :lol:



BASUNTHI

Ingredients:

2 litres milk
200 grms sugar
2 tbs condensed milk
4 tbs pistachios
¼ tsp cardamom powder
Little saffron.

Method:

Boil the milk in a thick wide bottomed pot.
Heat the milk in low flame.
Slowly keep stirring till the milk is reduced to 25%.

Add in the sugar and the condensed milk.
After some time you will see thick layers of cream forming.
Collect the cream layers and put in a bowl.

Slowly keep stirring the milk by pushing the layers to the side.
When the milk is reduced to about 50%, add in the cardamom powder.
Add in the collected cream layers.
Mix them gently, do not break the cream layers.
Finally garnish with pistachios and little saffron.
Serve it chilled.


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[kugan98]

[tscii]RED SPICY PRAWNS
(A)
1 kg medium prawns , shelled and deveined
1 tsp chillie powder
½ tsp turmeric powder
Little salt
1 tbs oil

(B)
1 tbs oil
1 inch cinnamon stick
1 star anise
3 cloves

(C)
2 large onions chopped fine
5 green chillies sliced
1 sprig curry leaves

(D)
1 tbs ginger garlic paste
2 large red tomatoes chopped fine

(E)
2 tsp red chillie powder
Salt to taste
Little garam masala powder

(F)
Little coriander leaves chopped
Lime juice to taste

Method:

Add the things in ( A) into a bowl, except the oil.
Marinate for about 20 minutes.
Heat the oil in a pot, add in the seasoned prawns.
Sauté till the raw smell goes, there will be a good aroma.
Remove and keep aside.

In a wok add in the ( B) ingredients. Saute for a minute.
Add in the ingredients in ( C), sauté till the onions are fried well.

Now add in the ingredients in ( D) and cook till the tomatoes
turn mushy.
Add in the ingredients in (E), cook till oil seperates.
There will be a thick gravy. Add in the sautéed prawns.
Mix well to coat them with the masala evenly.
Cook for a minute, the masala should stick to the prawns.
The dish should be red in colour and the dish a bit dry.
Off the flame, add in the lime juice and garnish with coriander leaves.

NOTE: Vegetarians can use, tofu or soya chunks.


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[dev]

Super...:clap: I made something similar to the spicy prawn recipe but with eggs for today's lunch... Only diff, I added some pepper pwd as well towards the end...yum!!!...

K, pallipalayam chicken recipe irundha post pannunga...:)

[kugan98]

Dev, thanks for your nice post.
Yes, eggs too will taste great with the recipe.
Thanks, Kugan98

[kugan98]

[tscii]Dev, I grew up in Karur. My neighbours were mainly from Naamakkal. The aunt who taught my mom this chicken recipe will insist that we have to use nattu kozhi. The meat will be a little tough and very less fat. This is a dry dish.
Kugan98



PALLIPALAYAM CHICKEN VARUVAL


Ingredients:

1 kg nattu boneless chicken
1 cup finely sliced shallots
1 tbs finely chopped garlic
1 tsp ginger paste
½ tsp turmeric powder
10 red dry chillies cut into pieces
1 sprig curry leaves
2 tbs oil
Salt to taste
Little coriander leaves chopped

Method:
Cut chicken into small pieces.
Remove the seeds from the cut chillies.

Heat oil in a pan over medium heat.
Add the cut chillies and let the chillies infuse in the oil.
This step is to flavour the dish. Do not burn the chillies.

Add in the onions and sauté until soft.
Add in the garlic and ginger, fry till the raw smell goes.
Add in the chicken, turmeric powder and salt.
Fry until the chicken is seared and well cooked.
Sprinkle little water if needed. Fry till all the juices are evaporated.
Add the curry leaves and fry for a second.
Remove and garnish with coriander leaves.


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[Aarthii]

kuganka,congrats for the grand opening of the 6th thread.
U r rocking.Keep up ur good work. :D
Congrats to all the kugan's kitchen friends.

[PARAMASHIVAN]

My dear friends, Kugan takes a BIG bow and thanks from the bottom of his heart for all the wishes and blessings.

Without you all no Kugan's Kitchen.

Thanks, to NOv anneh, Suvai, Dev, Nm, Selviem, Lakme, Suja,
Aarthii, Karthika, Madhu, Sudha, Rajraj uncle.
Please have a big heart and forgive me if I have left out anyone. Thanks again.
GOD BLESS ALL YOUR FAMILIES.
KUGAN98




You always forget me Kugan ka :sigh2: :cry:

[Aarthii]

Dev,kuganka & friends

My son is having a fancy dress competition in his playshcool by next week.The theme they had given is environment,heathy foods ,or any other good theme(We can choose).

So i need ur help to guide me in this to choose a better one.

The kid has to be dressed based on the theme as well as,he has to speak a few lines about it.

selvika,i guess u can guide me very well.Suvaika waiting for ur views too.

Waiting for all ur suggestions and ideas.

Thanks in advance.

[kugan98]

Sorry P.S Tamby. I have asked for forgiveness. Kugan98

[kugan98]

Dev, here is your request for rava payasam.
This is the easiest payasam to do, when guests drop in.


RAVA PAYASAM

Ingredients:

1 litre milk
400 ml water
100 grms rava roasted with a tsp of ghee
200 grms sugar
1 tbs cashew nuts roasted with ghee
1 tbs raisins roasted with ghee
tsp cardamom powder
2 tbs ghee

Method:

In a pot add the milk and water and boil it.
When it boils, slow the fire and add the rava
little by little, keep stirring to see that no lumps form.
When the rava is cooked add the sugar and stir.

Now if your payasam is thick you can add more milk.
Now add the cashew nuts and raisins and the cardamom powder.
Stir well and remove from the stove and serve.

Your payasam should look watery when you remove from stove.
It will become thick when it cools .

Note: those who like can cook the payasam in milk
alone without adding any water.


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[kugan98]

Aarthii, thanks for your nice post and wishes.
I am sure all our friends can come up with good ideas for you.

Come on friends put on your thinking caps :lol:

How are you Aarthii, how was Deepavalli.
Take care, Kugan98

[dev]

K, thanks a lot for the recipes... the chick seems too simple... Will try it... I had this from a restau last week and it had thin pieces of coconut in it... it was very delicious with rice n curd...:slurp:

[dev]

Aarthii, my dumb brain refuses to work in this regard... so some ideas from elsewhere...
http://in.answers.yahoo.com/question/index?qid=20090714023608AATN6jV
http://www.parentree.in/groupdiscussion-4737/Fancy-dress-ideas-for--Save-Environment--Theme.html
http://www.fancydresscostumes.co.in/fancy-dress-ideas.htm
http://www.youtube.com/watch?v=xfLmxpBoyuo

Hope it helps...

[NOV]

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[dev]

Made capsicum chutney for dosai today... everybody enjoyed it... I used yellow capsci instead of red...

[PARAMASHIVAN]

Made capsicum chutney for dosai today... everybody enjoyed it... I used yellow capsci instead of red...

what is that Dev ? pepper :roll:

[dev]

Made capsicum chutney for dosai today... everybody enjoyed it... I used yellow capsci instead of red...

what is that Dev ? pepper :roll:

Bell pepper = capsicum...:lol: Senju paarunga... supera irukkum...

[PARAMASHIVAN]

Made capsicum chutney for dosai today... everybody enjoyed it... I used yellow capsci instead of red...

what is that Dev ? pepper :roll:

Bell pepper = capsicum...:lol: Senju paarunga... supera irukkum...

yE marupadiyum Shivaji scene gnyabaham varutha :x :lol:

[lakme]

Kugan, congrats on the new thread. I have so many recipes bookmarked to try!

[gulabjamun]

Kugan you rock, congrats on your new thread.
Advance wishes for your 7th thread.
I know you will make it in a jiffy.

[rose75]

Congrats Kugan on your new thread.
Vow so many recipes soooo fast.
Must try your prawns, picture is so mouthwatering.
Rose

[rajraj]

Made capsicum chutney for dosai today... everybody enjoyed it... I used yellow capsci instead of red...

what is that Dev ? pepper :roll:

Bell pepper = capsicum...:lol: Senju paarunga... supera irukkum...

yE marupadiyum Shivaji scene gnyabaham varutha :x :lol:

It is called 'kuda miLakaai' in Tamil ! :)

[bkarthika]

Hi Kugan,

Congrats on the grand opening of Kugan's Kitchen Part 6. So many receipes to try ..... I am going to try your pallipalayam chicken varuval in this week end !!!!

[kugan98]

Dev, nice to hear that all liked the capsicum chutney.
Yellow colour would have been beautiful.


Lakme, Rose75, Gulabjamun, bKarthika, thanks for all of you for the nice compliments.

Do please try out the recipes and give us the feed backs.
Thanks and take care, Kugan98

[kugan98]

My dear friends, I am very very happy today.
The UPSR exam results came to day.
My nephew and son, both of the got 5As.
I am very very happy :bluejump: :bluejump: :bluejump:
Thanks, Kugan98

[kugan98]

[tscii]PRESSURE COOKED MASHED BRINJAL

Ingredients:
300 grms brinjals chopped fine
1 big red onion chopped
1 red tomato chopped
4 pips of garlic chopped
3 dry red chillies, cut into small pieces
Salt to taste
Little lime juice

1 tsp oil
½ tsp cumin seeds
½ tsp mustard seeds
1 sprig curry leaves

Method:

Heat the oil in the pressure cooker.
Add in the mustard seeds and cumin seeds.
Let them crackle, add in the curry leaves.

Now add in the garlic and onions, sauté well.
Add in the red chillies, tomatoes and sauté again.
Now add in the brinjal pieces, salt.
Mix well, put on the weight and cook for 2 whistles.

Let the steam escape slowly.
Open the cooker and mash the ingredients with
the back of a spoon. Add in the lime juice.
Serve with rice or idli



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[NOV]

Dear K.... Congratulations to your son for achieving 5 As :D

Here is a e-feast for him and his family!

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[kugan98]

[tscii]


STIR FRIED BRINJALS

Method:

300 grms long brinjals cut lengthwise, about 1 ½ inches long.
3 pips of garlic sliced
1 big red onion sliced
1 tsp mango powder
½ tsp sambar powder
1 tbs roasted channa dal powdered
½ tsp cumin roasted and powdered
Salt to taste

2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
1 dry red chillie cut into pieces

Method:

Heat oil in a wok, add in the mustard seeds.
Let it splutter, add in the curry leaves and red chillie.
Sauté well, add in the onions, sliced garlic and sauté till
the onions are lightly brown.

Now add in the cut brinjals, sauté well in the oil. Add salt.
Sprinkle little water, close with a lid and let it cook for a minute.
Remove the lid and stir slowly, cook on medium heat, until
the brinjals are cooked. Do not over cook them.

Now add in the powdered channa dal and cumin powder.
Mix well, cook for a minute and remove.
Serve as a side dish.



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[dev]

K, Heartiest congratulations to your son and nephew for achieving 5 As...:D

[kugan98]

NOV anneh engga kudumbam, ungga virunthai paarthu malaithuvittathu. Thanks anneh, I need not cook for few days.
Both the boys were very pleased with the pictures.
Thanks again anneh, Kugan98

[kugan98]

Thanks Dev, for your kind wishes.
I have passed it on to them.
Thanks, Kugan98

[Aarthii]

Aarthii, my dumb brain refuses to work in this regard... so some ideas from elsewhere...
h

Enna dev ippadi solliteenga :shock: :(
Thanks a lot for the links.Definitely i will get some ideas by going thru it.
Thanks once again

[Aarthii]

kuganka,thanks for all the recipes.

Btw,adhu enna 5 A's?

Convey my wishes to ur son and nephew .

[Aarthii]

Nov annah,kannkolla katchi. :D
Thanks for this arusuvai virunthu.
Nice photo.

[PARAMASHIVAN]

Made capsicum chutney for dosai today... everybody enjoyed it... I used yellow capsci instead of red...

what is that Dev ? pepper :roll:

Bell pepper = capsicum...:lol: Senju paarunga... supera irukkum...

yE marupadiyum Shivaji scene gnyabaham varutha :x :lol:

It is called 'kuda miLakaai' in Tamil ! :)

Oh thanks uncle :)

[PARAMASHIVAN]

Kugan ka

Congrats for the kids, :thumbsup: and congrats to you as well as have been the perfect mother :thumbsup:

[NM]

K : Congratulations to the boys and to you too!
Neenga hub-la 'A' pOdureengga, ungal paiyyan, school'a 'A' podurar. Syabas!


Raghu thambi - Paramasivan pEru paarkambOthellam, enakku "Paramasivan kaluthilirunthu paambu kEttathu... garuda sowkiyamaa" antha paattu-thaan enakku nineivukku varuthu :D

[dev]

Thanks Dev, for your kind wishes.
I have passed it on to them.
Thanks, Kugan98

:)

[dev]

Aarthii, my dumb brain refuses to work in this regard... so some ideas from elsewhere...
h

Enna dev ippadi solliteenga :shock: :(
Thanks a lot for the links.Definitely i will get some ideas by going thru it.
Thanks once again

Sry aarthii... indha visayathila no experience... fancy dress ellam paarthu rombe varusham aagidichu... so pudhu concepts edhuvum theriyalai... very sorry... :oops:

[PARAMASHIVAN]

Raghu thambi - Paramasivan pEru paarkambOthellam, enakku "Paramasivan kaluthilirunthu paambu kEttathu... garuda sowkiyamaa" antha paattu-thaan enakku nineivukku varuthu :D

:lol2: antha Bayam irukatum :lol:

[Suja Rajkumar]

Dear K,
Congratulations on your 6th thread. May God bless you and all your good work.

Suja

[lakme]

Kugan, hearty congrats to your son and nephew! credit goes to you too for cooking such delicious food and keeping them nourished!!

[suvai]

Congrats to yr son & nephew nga kugan!!.... :clap: :clap: :clap:

Nov ngov.....ipadi sooperrrrah pictures pottutu.....pasiya ellaam kilapokilappi vittuteenga.........thattila irukara items per pottu irunthaa innum vasathiya irukum manasaara saapida.... :mrgreen:

kugan nga.....onga rendu vitha eggplant looks very simple & effortless to make...pannidaren kandipa..thank u!!

aarthi....hope u do come up with a suitable idea for the competition. ;-)

nm correct ah sonnaanga..."A"'s for u too nga kugan......:thumbsup: :thumbsup: :thumbsup:

[rajraj]

Congratulations to the kids on their achievement! :)

They earned 5 As. I am giving you 6 As - one for each thread ! :)

(vaathiyaarunnaa summaavaa? :lol: )

[kugan98]

Well my dear friends, I was really overwhelmed by all your wishes. Thanks my dear friends.

Thanks Aarthi, for your wishes.
Here in Malaysia, they have a Government exam for the 12 year olds They have to sit for 5 papers.
5 A's means they have got top marks for all the 5 papers.
330 students sat for the exam in their school.
Only 60 students got all straight A's.


P.S Tamby, thanks for your wishes and for making me a perfect mom.

NM thanks for your wishes and all the A's

Suja, thanks for your wishes for the 6th thread.

Lakme, thanks for your nice wishes and for praising my cooking.

Suvai, thanks for wishes and also your usual kalakals.
Do please try the simple dishes and give us the feed back.


Rajraj uncle, thanks for your kind wishes.
Also for the 6A's for me :lol:
I will treasure them.

Thanks again friends, take care, Kugan98

[kugan98]

[tscii]Try this simple brinjal kulambu

BRINJAL KULAMBU

Ingredients:

300 grms brinjals chopped into cubes.
1 inch ginger minced
3 pips garlic chopped
4 shallots chopped
5 green chillies chopped

1 lime sized tamarind soaked in 3 cups of water
2 tsp sambar powder
1 tsp jiggery
Salt to taste

2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves

To Roast And Powder:
1 tsp rice
¼ tsp fenugreek seeds
Little asafoetida

Method:
Heat a wok with the oil. add in the mustard seeds and curry leaves.
When the splutter, add in the chopped onions.
Sauté until they turn lightly brown.
Add in the garlic, ginger and green chillies.
Sauté for a minute.

Now add in the chopped brinjals and sauté for few minutes.
Add in the sambar powder and give a good mix.
Pour in the tamarind juice, salt and let it cook for about 10 minutes.
When the brinjals are cooked, add in the jiggery and the roasted powder.
Let it boil for a minute and remove.



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[dev]

K, Indha LF masala already post panni irukeenganu ninaikiren... I remember trying it once... anyway, no harm in repeating a recipe twice... Thanks for reminding me of this recipe... will try it again...:D

[kugan98]

Thanks Dev for pointing out the error.
I have deleted the recipe and posted another recipe.
Thanks, Kugan98

[dev]

K, brinjal kulambu looks yummmmm!!! We make a similar dish sans the gin n gar... also we use kongu masala pwd in place of sambar pwd and add shredded coconut towards the end... will try ur method aswell...:) Brinjal + tamarind super combo... esp when had with rice+ ilai paruppu/uppu paruppu...

[Suja Rajkumar]

Hi K and KK's friends,
I need your help. I am having company over next week. I need some help planning out B'fast items for 4 days. Can you all post your valuable suggestions. I am looking for South Indian. Not really good in making chappathis. So barring that anything would be good. Thanks in advance.

Suja

[Madhu Sree]

K, Indha LF masala already post panni irukeenganu ninaikiren... I remember trying it once... anyway, no harm in repeating a recipe twice... Thanks for reminding me of this recipe... will try it again...:D

even in previous threads it happened... no harm... :D

BTW, K my wishes for the 6th episode :clap: :2thumbsup: :redjump:

Am happy... :D

[kugan98]

Suja, what about ven ponggal, sambar, vadai combo.
Also masala upma, iddli, thosai, iddiyappam, puttu, rava kichadi with kara chutney. Fried noodles, kuli paniyarams with chutney.

Different type of chutneys like tomato, coriander, carrot, peanut and so on.

Suja let us know what ingredients you can get there, we will supply the recipes.

Also how many items you intend to do in a day.
Do not worry, we are here to help you.
Take care, Kugan98

[kugan98]

Thanks Madhu for your nice wishes.
Sometimes yaanaikkum adi sarukkum :lol:
I will correct my mistake if someone points it out.
Thanks again, Kugan98

[dev]

Suja, K has given u a nice list of BF recipes... U can also try pesarattu-upma combo with ginger chutney or coconut chutney... semiya, diff types of avals, adai-aviyal, appam-kadalai curry or stew, diff types of dosai (wheat, ragi, kambu etc)...poori-channa or poori-potato curry if u r comfortable makng puris...

[Suja Rajkumar]

Thanks K and Dev,
Here are the other details, I am expecting 12 adults and 3 kids. So at least 3-4 dishes and their accompaniments. We get rice flour here and ready made rice noodles. One thing I came up was for Day 1, idili, medhuvadai, pineapple kesari, sambhar, p-nut and coconut chutney. Got stuck with the other days. Also have to make menu for the other 3 meals for 4 days and desserts. K, carrot chutneyikku recipe podunga. Have to have some non-veg too. So help. Will have make the menu in the nextt couple days and start shopping & cooking. K also, how to make puttu with rice flourunnum podunga. Sorry romba trouble panneraen.

Confused Suja

[kugan98]

Suja, I nearlly fainted first.
Three full meals for 12 adults and 3 kids.
Athuvum for 4 days. One dayna jamacihdalam
Hats off to you Suja, take care of your health.


Suja, Dev too has given a list for you.
Most of the recipes are in our threads.
I know it will take time for you to search.
I have posted puttu and carrot chutney to your gmail.

Just give us hints of what you like to cook.
We have vege and non-vege in our forums.

I once made, iddli, nei thosai, iddiyappam, kothu parotta,
fried noodles, aapam, chapathi, upma and adai.
Even rava iddli is very easy to make. Rava thosai.
Methu vadai, paruppu vadai, kunukku, kuli paniyaram

There are many types of chutneys to make, all are very easy.
So be brave and let us know.

Mutton prettal or chicken prettal, chicken curry, kurma, the list is endless. Take care, Kugan98

[Suja Rajkumar]

Mikka Nandri K. You are awesome.

Suja

[dev]

15 perukku 4 naal cookingaa!!!... :think: appadina U can make oothappam(with diff toppings) as they cook faster than dosai and can be made a bit in advance and kept in a hot pack... U can also make some sandwich, pav bhaji along with other tiffins... bhaji can be made a day in advance...U can just heat it up and serve for a quick eve snack aswell...

Chutneys- capsicum kanippa ungalukku kidaikumnu ninaikiren... Try red/yello capsi chutney... easy and yummy...

Chk out ths page for some chutney recipes... http://www.cookatease.com/chutney-sauce-thokku

Non-vegna kalakidalaame!!!... readymade parotta okna u can make parotta-chalna... Enn curry easy and loved by all... chickenla ungalukku edhu confortableo adhu seiyalaam... or f u can get some readymade masala powders, velai innum easy aagidum... sakthi chicken curry pwd rombe nalla irukkum...

[NOV]

Dear Suja, here are some suggestions:

Prepare lots of dosai/idly maa for use on all four days. Do no tire yourself with cooking; instead spend more time enjoying the guests company.

Day 1
Breakfast: idly with various chutneys and saambaar. curry puffs
Lunch: Ghee rice. Mutton Dalcha/Varuval, 3 kinds of vegetables
Tea: Ravaa puttu / Pancake
Dinner: Naan / Batura

Day 2
Breakfast: thosai with various chutneys and saambaar. vadai
Lunch: (Malaysian style) Butter Rice, Chicken with red sauce (ayam masak merah), 3 kinds of vegetables
Tea: Chocolate cake, Sardine sandwiches
Dinner: Mee Goreng

Day 3
Breakfast: pongal/uppumaa, paniyaaram
Lunch: (Chinese style) Fried rice, Fried Chicken, 3 kinds of vegetables
Tea: Banana fritters or Cokodok, Boli
Dinner: Pizza, Rawa Thosai

Day 4
Breakfast: aappam with chutney/coconut milk. samosa
Lunch: (Thai style) Rice, with tom yam, 3 kinds of vegetables
Tea: Carrot Halwa, Pakora
Dinner: Parotta

All the above are easy to make, and you can gather the recipes from Kugan's kitchen. :D

[dev]

:clap: @ NOV...

Suja,
BF menus:
1. pongal with mint chutney and puli gojju,sarkkarai pongal, sambar vadai .

2.egg dosai/ Masala dosai/onion dosai, rava kitchadi, coconut chutney, coriander chutney,kara chutney and chinagrass sweet(very easy to make- Kugan has posted few recipes in the other threads) or can make rasmalai from tinned rasgullas.

3. kuzhi paniyaram , veggie oothappam, onion chutney,tomato chutney, curd semiya with pickle, gulab jamun/poosani halwa. You can also add bread bajji with sauce if u wish to.

Dinnerku u can try some pizza, pasta, noodles stuffs...

Other options- Mrs.Mano has posted some chicken dosai varieties. U can try it with some light sides. Actually they taste very yummy as such without any side dish.

Fried rice with cauliflower/babycorn/ chicken manchurian;
pulavs with chicken curry/ pepper chicken/mushroom curry ellam nalla combos.

You can make other easy sweets like cashew burfi, badam burfi, coconut burfi(using desiccated coconut), MW milk burfis, choc-milk burfi in advance.


Lunch1-traditional S.I lunch with sambar,poondu kulambu, rasam, poriyal, aviyal,kootu,appalam,payasam.

Lunch 2- non veg meal- rice,fish curry, chicken curry(semi-dry), egg masala,curd, salad. Rasam optional.

Lunch 3- Chicken/mushroom/veg biriyani, raita, plain kurma, rice , vatha kuzhambu, rasam and veg, curd.

Lunch 4: Pulav/kuska rice, tandoori paneer-capiscum-onion-tomato/kadhai veg, butter chicken, chilly fish, curd rice with pickle,pappad, Carrot Kheer.

Lunchku u can make payasams- paal payasam, semiya payasam, rava payasam, aval payasam. Carrot kheerum seiyalaam.



Appada ...ezhudhum podhe thalaiyay suththudhu... Idhai ellam paarthu edhu ungalaala mudiyumo seiyunga... I'm sure U have some travel plans aswell... so eppadiyum sila meals velila saapidura maadhiri aagidum... Enjoy ur time with the guests and do let us know what u made...will be useful for us when we have guests...;)

[kugan98]

Well done NOV anneh and Dev :ty: :ty:
Both your list are for keeps.

It will be very useful to us to entertain guests.
Suja, the ball is on your side now.
Cook away Suja :lol:

Thanks and take care, Kugan98


P.S If you do not understand some of the recipes names that NOV anneh gave, just mail me, I will let you know :lol:

[Suja Rajkumar]

Dear K, Dev, and Nov Annah,
Thanks for all your suggestions. Ammadiyoew ethanai choices. My burden for planning is all lifted. Ooru mudivu edduthu final list post pannuraen. Ungal udhavikku romba nandri. Planning paathi, saiyurthu methi. Thanks for helping friends.

:) Suja

[dev]

K, thanks...;) Have u posted puli gojju recipe?... it's a karnataka dish... a side for pongal/....

[suvai]

hello nga kugan....:-) i tried your tofu & capsicum (oru masala maathri ) went well with chapathi..:-)
also tried dev's salad (like kosumbari)...:-) rendumey.. dish swiped clean... :mrgreen: :mrgreen: thank u both!

suja.....I am sure with all the ideas given...you will be able to now pick out all that will be easy for u to make & spread the table.....good luck & enjoy the company too!
If I were you.....breakfast would be very simple you can stir their stomach with simple light dish...like bread masala toast/bread uppuma/cereal/english muffins toasted with cheese & tomatoes/cheese/tofu burji with toast/ipadi list pottukitey irukalaaam
so that they do full judgment to your lunch preparations........:-) happy cooking!:mrgreen:

kugan i also tried yr rajma pulao again / carrot & tomato chutney .....i had to take 'em for a party......naan neraiya thaan pannikitu ponnen....ellaarum athai thaan attack panninaanga...even the hostess was surprised that her rice dish was still begging everyone (enaiyum kaali pannunga nu ) they were quite curious to know what type of chutney it was...becoz the color was vibrant because i added roasted red pepper to it too... :noteeth: :noteeth: :mrgreen: ....aaga motham..ongalukum recipes kum....bigggggg "ohhhhh"...... :thumbsup: :thumbsup:

among kugan/dev & nov ngov's menu ideas ellaam superrrr.....kandipa helpful...thank u!

[lakme]

Terrific menu ideas, Suja, all the best! Just thinking of cooking for so many people makes my head spin.

[rose75]

Oh! my Kugan, look at the feed back you get from your friends. You are indeed a super cook, no doubt about that.

Your mutton masala was super combination with ghee rice.
Thanks Kugan, I salute to all your efforts.

Keep rocking.
Rose

[Aarthii]

great suggestions Dev.

Suja,Happy cooking. :)

[Aarthii]

... indha visayathila no experience... fancy dress ellam paarthu rombe varusham aagidichu... so pudhu concepts edhuvum theriyalai... very sorry... :oops:

dev,dont say sorry.u have helped me by posting the links.
I have got some ideas.Will tell u once wen i finalise the topic.

[selvieam]

kugan,
congratulations to your son and nephew for achieving 5 A's

[gulabjamun]

Kugan, congrats on the childrens achivements.
You have proved that you are a super mom and super cook.
Please post more recipes for us.
Tried your rava payasam, it was so super and simple to prepare. Thanks Kugan

[dev]

Oh, glad the link was useful... one of the link had really good ideas... endha linknu maranthidichu... Do let us know ur final selection Aarthii...:)

[Suja Rajkumar]

Thanks, Suvai, Lakme, and Aarthi. Aarthi good luck with the fancy dress competition. Kugan congrats for the kids success in school.

Suja

[kugan98]

My Dear Friends, ELLA PUZHALUM (PRAISE) IRAIVANUKKEH.

Thanks for all the nice words, praises and compliments.

Suvai, Dev, Aarthii, Lakme Suja, Selviem, gulubjamun, and Rose75.

Thanks to all those who tried the dishes and given the feed back.
Please try more and give us the feed backs.


Dev, the puli gojju, will be like our puli kachal.
The ingredients differ a bit, I will post the recipe soon.

Suvai your breakfast ideas too are super. Thanks.

Thanks my friends. Take care, Kugan98

[kugan98]

[tscii]O.K friends, try this simple fish biryani.
I used mock fish. The biryani tastes super even without the fish. Or you can use seasoned soya chunks. Thanks, Kugan98



FISH BIRYANI

Ingredients:

1 kg mackerel fish slices
1 tsp chillie powder
½ tsp turmeric powder
Salt to taste


3 tbs oil
5 big onions sliced
Little salt

2 one inch cinnamon sticks
3 cardamom pods
4 cloves
2 bay leaves

3 big tomatoes chopped
1 tbs ginger garlic paste
½ cup coriander leaves chopped
¼ cup mint leaves
2 sprigs curry leaves

3 tsp chillie powder
3 tsp coriander powder
¼ tsp turmeric powder
2 tbs curds
1 ½ cups of water to 1 cup of rice
Salt to taste

5 green chillies sliced big
1 kg basmathi rice soaked for 20 minutes

3 tbs vanaspathi or ghee
Little coriander and mint leaves for garnish
50 grms roasted cashew nuts in ghee for garnish

Method:
Apply the chillie powder, salt and turmeric powder to the fish.
Deep fry and keep aside.

Heat a rice cooker or pressure cooker with the oil.
Add in the sliced onions, and little salt. Fry well.
Add in the cinnamon, cardamom , cloves and bay leaves.
Fry well, add in the chopped tomatoes, fry well.
Add in the ginger garlic paste. Sauté well
Add also the coriander, mint and curry leaves. Mix well.

Now add in the chillie powder, coriander powder,
turmeric powder, curds, salt and enough water.
Let the mixture come to a boil.
Once the water boils, add in the green chillies, and the soaked rice.
Give it a very good stir.

Now add the pieces of fried fish on the top of the rice.
Do not stir anymore. Cover the cooker and cook for a whistle,
or, until it is cooked in the rice cooker.

Now add the vanaspathi to another pot.
Transfer the the cooked biryani to the pot.
Otherwise it will be overcooked.
Now garnish with the coriander, mint and roasted cashew nuts.



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[dev]

Fris biriyani paarave superaa irukku... I'm sure it would taste delicious!!!...

Reg puli gojju- it's very simple... just a few ingre and ready in 10 mins... Do post the recipe K... If u want my version of puli gojju, I can send u the recipe... U can try it and then post it with pic...:)

[kugan98]

Post your version Dev, if it differs too much from mine, then I will post my version too :D
Thanks Dev.
I tasted onion pickle in my cousion's house, very yummy.
I will get the recipe and post it soon.
Take care, Kugan98

[dev]

Puli Gojju for pongal:


Take equal qty of Tamarind and jaggery(say lemon sized ball). U can adjust jaggery to taste.
sambar powder- 1/4 tsp or to taste
turmeric powder
Chilly pwd
Salt- to taste

Seasoning:
oil
mustard seeds
curry leaves
Hing

Soak tamarind in hot water for 15 mins and extract the juice(should be thick juice)
Heat oil in a pan and add the seasoning ingre.
Then add the tamarind juice, jaggery, sambar pwd, turmeric, salt, chilly pwd and let it simmer until raw smell disappears and the sauce thicken to the consistency of honey.
Serve with kara pongal. yummy yum!!!!!

Variation:

U can dry roast urad dhal- 1/2 tsp to golden and grind to a pwd. Add to the gojju once it starts boiling. this will thicken the gojju faster n this is known as uddhinahittu gojju.

[dev]

Post your version Dev, if it differs too much from mine, then I will post my version too :D
Thanks Dev.
I tasted onion pickle in my cousion's house, very yummy.
I will get the recipe and post it soon.
Take care, Kugan98

K, onion pickle recipe post pannunga... Does it have tamarind in it?... I just love the onion pickle that has tamarind in it... Very tasty with curd rice...:slurp:

[rose75]

Kugan, super fish biryani. The fish looks so real :lol:
I love one pot meal, this weekend fish biryani thaan.
That too with real fish, I will post the feed back.
Onion picklela podungga, podungga.

[lakme]

Kugan, your fish biryani looks very tempting even to vegetarians like me!I will try it without the fish!

[NM]

K :

Its time to take care of yourself. Please do not stress yourself out. Have a good rest and praying that your trip to India will be fruitful.

Take care.

Good health is the greatest wealth!

[kugan98]

Dev, your version sounds very simple.
I will post mine, also I will do yours and post with pictures.
Always the simple will be the best :lol:
Take care, Kugan98

[kugan98]

Rose thanks for your nice words, try the fish biryani.
It tastes best the next day.
Onion pickle coming. Take care, Kugan98

[kugan98]

Thanks Lakme, Oh, you are a vegetarian also.
Where do you live? If Malaysia you can get this soya fish.
What I used is soya vegetarian fish.
I am also a vegetarian. They have mutton, cuttle fish, chicken, prawns and fish in soya. Many more things too.
Try out the biryani with mock fish. Thanks, Kugan98

[kugan98]

Thanks NM, ellam Aandavan Seyal.
I have surrendered to him.
Take care, Kugan98

[kugan98]

[tscii]Try this mango kesari for a change.

MANGO KESARI

Ingredients:

1 cup sooji, roasted with 1 tsp ghee
½ cup of mango flesh chopped into cubes
½ cup sugar or less, as the juice has sugar too
4 cashew nuts broken roasted in ghee
6 raisins roasted in ghee
2 tbs ghee
Little yellow colour
Little mango essence
A tinge of salt
1 ½ cups of water
½ cup of mango juice

Method:

Boil the water in a wok, add in the salt, yellow colour, mango juice
mango essence. Let it come to a boil. Add in the mango pieces.

Add in the roasted sooji, slow the fire and cook till the sooji is cooked.
Add in the sugar, and the roasted cashew nuts and raisins.

Mix well add in the ghee to loosen up the consistency.
Mix well and serve hot or cold.
Or you can cut into neat slices.


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[dev]

Dev, your version sounds very simple.
I will post mine, also I will do yours and post with pictures.
Always the simple will be the best :lol:
Take care, Kugan98

K, though I like to read elaborate recipes, I mostly cook only simple dishes... Reason- I HATE being in the kitchen for too long... ;) But browsing recipes- I can do for hrs together... :lol:

Mango kesari- ippadi mango season illadha timela post panni tempt pannureengale K... I just love mango kesari n mago coconut burfi... my method is slightly diff... I saute the mango paste in a lil ghee before adding the water... Not sure if it'll make any diff to the flavor/taste... Amma used to make mango rawa payasam when we were young... Ippo ellam seiyuradhu illai...:( recipe kuda niyabagam irukumanu theriyalai... but the payasam is delicious...

BTW, do u have a recipe for something like mango milk halwa?... I guess it has mango and khova in it...I don't even know the name of the sweet properly... one of our guest bought it for us from pune and it was just sooooooooo yummy!!!... It din't have ghee in it and it can't be cut into slices... have to eat it with a spoon...If u have any such recipe pls do post it K...

[Suja Rajkumar]

Hi K,
Mango kesarikku can we use mango pulp. Can you give the measurement?Thanks.

Suja

[kugan98]

Dev, thanks for the post. Engga naatil mango eppovom kidaikkum.
Dev, my aunt will make the mango milk halwa, when the mango is in season in India. She too will add khoa or little rava at times.
I do make mango payasam, at times I will add rava, or at times little vermicillie.
Will post when time permits. Thanks and take care, Kugan98

[kugan98]

Yes my dear Suja, you can use mango pulp.
Suja if you are using mango plup, you need not use the mango juice. Just add water to make the kesari with the other things.
Also check your sugar, I do not know if the pulp will be sweet or not. So adjust the sugar level also.
Thanks Suja, its nice to see you often in the forum.

Ahma, planning eppadi poguthu?
Thanks and take care, Kugan98

[kugan98]

[tscii]Dev, peru thaan urukkai, taste romba super.
It goes very well with bread, roti or curd rice.
It will be a regular in my home. Thanks, Kugan98


VENGAYA URUKKAI

Ingredients:

300 grms shallots
5 tsp jiggery
4 tsp chillie powder
¼ cup gingelly oil
1 orange size tamarind
1 tsp mustard seeds
1 sprig curry leaves
Salt to taste

To Dry Roast And Powder:
½ tsp fenugreek seeds
½ tsp cumin seeds
¼ tsp asafoetida

Method:

Clean and chop fine the shallots.
Extract the juice from the tamarind, using 2 cups of water
Dry roast and powder the ingredients.

Heat a wok with the oil, add in the mustard seeds.
Let it splutter, add in the curry leaves.
Add in also the chopped shallots. Sauté well.
Let the onions turn limp, add in the chillie powder,
Jiggery, salt, and the tamarind juice.

Boil every thing in low fire till it becomes thick in consistency.
Check and keep stirring, while it becomes thick.
Add in the powdered masala and mix well.
Cook for another minute. The oil should float on top.
Remove, cool and bottle.



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[dev]

wow!!!!!....super onion pickle... am going to try it for sure... I already have a big batch of amla pickle getting ready... :D

[Thirumaran]

wow!!!!!....super onion pickle... am going to try it for sure... I already have a big batch of amla pickle getting ready... :D

ithellaam engalukku parcel panni anupalaamae :roll:

[rajraj]

wow!!!!!....super onion pickle... am going to try it for sure... I already have a big batch of amla pickle getting ready... :D

ithellaam engalukku parcel panni anupalaamae :roll:

enakkum! :lol:

[gulabjamun]

Kugan your recipes are semme asathals.
Simple sweet and easy to follow. I have to print and compile into a booklet for my future generations. Thanks for being very generous with your recipes.

[dev]

TM and Raj uncle, parcel anupitten...;)

[dev]

K, made radish poriyal... nalla irundhichu...thanks a lot for the recipe...

[kugan98]

Thanks Dev, and Glubjamun for your nice compliments.

Thiru tamby and Rajraj uncle :lol:

Thanks and take care, Kugan98

[kugan98]

[tscii]

Dev, sorry no picture, I will try to post as soon as I can.
Busy packing for India, and getting everything organised.
My aunt says, use boiled milk and stir little while only, for sometimes the milk will split if using little sour mangoes :roll:
Thanks, Kugan98

MANGO RAVA PAYASAM

Ingredients:

2 cups of mango thick pulp
¼ cup rava, roasted in little ghee
½ cup sugar or little more
1 ½ cups boiled milk
2 cups of water
1 tbs ghee
Few raisins roasted in ghee
Few cashew nuts roasted in ghee
A pinch of cardamom powder
Little mango essence
Little yellow colour.

Method:
Heat the water in a pot.
Add in the roasted rava slowly and mix well.
Let the rava cook and swell.

Add in the sugar, mango essence, yellow colour,
and the cardamom powder.mix well.
Add in the boiled milk, cook for about 5 minutes.
Now add in the mango plup and mix well.

Cook on low flame for 5 minutes and switch off the flame.
Add in the ghee, cashew nuts and raisins.
Remove and serve at room temperature.

[kugan98]

[tscii]Dev, this is a authentic Karnataka hot puli gojju,
according to my aunt :huh: Try and see.


PULI GOJJU

Ingredients:
(A)

To Dry Roast And Powder:

2 tbs coriander seeds
2 tbs channa dal
1 tbs urad dal
2 tsp sesame seeds
2 tsp black pepper
1 tsp cumin seeds
4 tbs grated coconut
¼ tsp fenugreek seeds
20 dried chillies

(B)

1 lemon sized tamarind made into 1 ½ cup thick juice.
2 tbs finely chopped ginger
3 green chillies chopped
2 pinches of asafoetida powder
Little jiggery as per taste
2 sprigs curry leaves
1 tsp mustard seeds
2 pinches of asafoetida powder
½ cup of oil
Salt to taste.

Method:
Heat 1 tsp of oil, toast the ingredients in (A) one by one.
When cooled, grind all of them together to coarse powder.

Next add salt, tamarind juice, and the ground powder.
Mix everything well and keep aside.

Heat a heavy bottomed pan with ½ cup of oil.
Add in the mustard seeds, curry leaves and asafoetida powder.
Now add in the ground paste and mix well.
Slow the flame and allow the mixture to cook.

As the mixture thickens, add in the chopped ginger, green chillies,
and the jiggery. Add more salt if needed.
Do not let the mixture stick to the bottom of the pan.
Add little more oil if needed. There should be no raw smell.
The oil should separate and leave the sides.
Remove and let it cool. Use as needed.



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[kugan98]

Dev, here is the mango halwa.

MANGO HALWA

Ingredients:
2 cups of ripe mango pieces
1 cup fine sugar
100 grms sugarless khoa
A pinch of yellow colour
Little mango essence
2 tbs ghee (optional)

Method:
Blend the mango pieces without adding any water.
Mix the mango plup, sugar, yellow colour and essence.

Pour the mixture into a non-stick pan and stir,
on low heat till it becomes thick.
Add in the khoa and the ghee and keep on stirring till the halwa
leaves the sides. Remove and serve.

[kugan98]

Dev, last sunday my niece had a Deepavalli open house in Subang Jaya. She cooked chicken prettal, mutton prettal, spicy prawns, vegetarian mutton, all my recipes :lol:
She also had mixed vege, sambar, simple ghee rice, fried rice, vege achar, coconut chutney and tomato chutney, also all my recipes
Well she asked me to take charge of paper dosai given suda suda to her friends. About 100 of them, my legs became numb standing and dishing out paper dosai.
She made mango sago pudding for dessert. I will come back from India and post the recipe with picture.
Here is how my dosai looked :lol:


The Paper Dosai Cooking:

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The Cooked Dosai With Coconut, Tomato Chutney:



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[dev]

K, thanks for all the recipes... mango recipes tinned mango pulp use panni seiyalaamanu yosikiren...:think:

Aunt's Puli Gojju sounds interesting with sesame seeds, coconut etc... will try it... The recipe I posted is one I got from a kannadiga neighbor when we lived in bangalore... maybe diff houses have diff recipes... :)

And 100 paper dosai-aa!!!... en unga neiceku unga melai ippadi oru kolai veri...:lol:

K, have u tried spring dosai?... Delicious!!!... Try it and if u like the taste, en peyarai sollitu next partyku indha dishaa add pannikonga...;)

[dev]

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

SPRING DOSAI

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

METHOD:

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

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

[dev]

Another version of spring dosai here http://ruchiruchiadige.blogspot.com/2009/07/spring-dosa.html
http://authenticfooddelights.blogspot.com/2009/11/noodle-spring-dosa.html
Have to admit that I have not tried these recipe yet...;)

[kugan98]

Thanks Dev, for your nice post.
I have never tried anything with mango pulp.
Will it be sweet?, You can try and see Dev.

Thanks for the spring dosai recipe and link.
Its similar to what I do as chapathi rolls.
Well dosai flour will make a difference. I will try it tomorrow.


Dev, I will not volunteer to make dosai next time.
Cooking meals for 100 people is nothing.
But to stand and dish out dosai is no no.

Her friends are all from different races.
They pile up the plate, with, chicken, mutton and prawns.
Little veges and very little rice. After that they come for suda suda dosai. I did not expect that :lol:
Anyway it was a new experience.
See one plate for example.


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[kugan98]

My dear friends, all seem to be missing.

O.K my friends, I will be leaving to India on the 20th morning.
As you all know I am going for my health reasons.
Doctors have confirmed that I have problem with my kidneys.
I will be back on the 30th. I am taking my laptop with me.
If possible I will post one or two recipes from there.
Otherwise I will come back and resume.
I will post what ever I can before I go on Saturday.
Please take care of Kugan's Kitchen.
Do not keep it shut for many days.
Thanks and take care, Kugan98

[NOV]

Dev, last sunday my niece had a Deepavalli open house in Subang Jaya. :shock:
You were in my neighbourhood and didnt call me? :evil:

pOnga, unga kooda kaa :twisted:

[NOV]

Ok, ok, pazham again.
Don't worry K, you will be soon up and running!
God will be with you....!

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[dev]

K, anubava paadama!!!...:lol: Anyway, good decision...;) reminds me of my neighbour in sg who always asks for idli , dosai and masala chai whenever we invite her for a meal...:)

Do try the spring dosai by sanjeev kapoor n let me know...

K, andha platela irukira vegsla one is achar... can u pls post the recipe for the other veggie dish?...

[dev]

K, take care and come back with some positive news...:)

[selvieam]

kugan,
take care of ur health. see u soon

[Mrs.Mano]

Dear Kugan!

I am sure everything will be allright for you! I wish you a speedy recovery.

[tvsankar]

Kugan,
Ungal udambu seekiram gunam adaiya ennudiaya prayers to God.

Seekiram sari agi, seekirama thread ku vango Kugan.

waiting for ur recipes.........

[mayaa]

Dear kugan,

All our prayers with you.. take care of ur health. get well soon..

[lakme]

Dear Kugan, wishing you a safe trip to India and a speedy recovery. I will keep you and your family in my prayers. I'm sure everything will be fine.

[NM]

Dear K,

Our thoughts and prayers are with you.

Naangal samaiyal pannulena kooda, eppothum oru 'hi' sollidurom ungal K Kitchen threadla :D

Take care.

God Bless.

[ksen]

Dear kugan

Prayers for your speedy recovery :bow:

[bkarthika]

Kugan,

I will Pray to God to give u quick recovery from your health problem :notworthy:

[bkarthika]

Hi Kugans Kitchen thread friends,

I tried Enna Kathirikkai by Selviem , Pepper Rasam (ISKCON) by Nov and Sesame Cabbage Poriyal by Kugan. All bacame a hit and thanks for sharing the recipes :ty:

If anybody knows thoothuvalai thuvayal and rasam recipes means, pls post it. Thanks in Advance.

[Aarthii]

Kuganka,

Take care of ur health,Will miss u a lot.
My wishes for ur speedy recovery.

[dev]

bkarthika, I don't have a recipe for thoothuvalai thuvayal. But amma makes a rasam using thoothuvalai and musumusukai leaves... very effective for cold. Amma adds thoothuvalai to the usual coconut chutney. They say thoothuvalai has a heating property and so it shouldn't be consumed in excess.

I found this thoothuvalai thuvayal recipe from google search... just chk it n see if it interests you...
http://homecookreceipes.blogspot.com/2008/02/lunch-with-greens.html

[Suja Rajkumar]

Dear K,
Praying for you and your family. Have a safe trip to India. God will take care of all your health issues. Our prayers are with you.

Suja

[rose75]

kugan your post brought tears to my eyes. Why, kugan why.
You have been very generous with your recipes, and very prompt with your replies, then why? A very kind person that I know. Take care kugan, God will be with you. Our prayers are always with you. Take care, Rose75

[AudazJay]

Hi Kuganka,

First of all, my heartfelt congratulations for your new thread! Congrats too for your son's and nephew's success in UPSR. Send my regards to them.

So many new recipes and all seem to be so tempting :D Mango halwa looks absolutely :slurp: :thumbsup:

Didn't know you had problems with your kidneys. It's hard to guess when you're ever so accommodating and helpful in trying out new recipes and giving the same to others. And even with this health problems, you actually cooked 100 thosais for your niece's friends? :shock: hats off to you! :notworthy: :notworthy:

Don't worry about your health. God is there, looking out to kind people like you. I've not met you personally but i can sense your kindness and humbleness through all your posts. I'm very sure you'll recover fast and be back here in no time at all. Take care of your health. Have a safe and wonderful journey to India :D

[gulabjamun]

Kugan I feel very sad to hear this. Our prayers are with you. Do not worry, see a good doctor and get treated. Take care Kugan.

[bkarthika]

bkarthika, I don't have a recipe for thoothuvalai thuvayal. But amma makes a rasam using thoothuvalai and musumusukai leaves... very effective for cold. Amma adds thoothuvalai to the usual coconut chutney. They say thoothuvalai has a heating property and so it shouldn't be consumed in excess.

I found this thoothuvalai thuvayal recipe from google search... just chk it n see if it interests you...
http://homecookreceipes.blogspot.com/2008/02/lunch-with-greens.html

dev,
Thanks for the link! I will check it out and try it in this weekend! Me and my son is having heavy cold. I heard of this thoothuvalai. So i thought i will ask recipes for this and try.

[dev]

Karthika, if u r interested, I can get the rasam recipe from mom and post it...

[bkarthika]

Karthika, if u r interested, I can get the rasam recipe from mom and post it...

dev,
No need to ask this question....Pls get the recipe from ur mom and post it. I will be very happy!....Thanks in Advance :ty:

[dev]

Sure Karthika... will post the recipe soon...:)

K, tried bittergourd crispies today... Turned out good. Thanks for the recipe...:)

[kugan98]

My Dear Friends, sorry I was out of town for 2 days.

My friends, I was speechless when I saw all your posts.
My tears were flowing, I am sure with all your nice blessings, wishes and prayers, nothing will happen to me.
God will surely hear all your prayers. I felt soo happy that I have so many friends to stick by me in my time of trouble.

I would like to thank, my NOV anneh. Dev, Selviem, Mrs.Mano akka, Tvshanker, Mayaa, Lakme, NM, Ksen, bKarthika, Aarthii, Suja, Tamby Audazjay, Rose and Gulabjamun

Thanks again, so many Anbu Ullanggal.
Kugan clasps both the palms and says again Thank you.

Take care my friends, I will be back soon. Kugan98

[kugan98]

[tscii]Dev, here is the mixed vegetable recipe for you.

MIXED VEGETABLES

Ingredients:

150 grms broccoli cut into florets
150 grms cauliflower cut into florets
100 grms fresh button mushrooms, quarter them
1 medium sized carrot sliced
100 grms baby corn , cut into lengths
50 grms beans cut into lengths
50 grms snow peas, cut into halves

4 pips garlic minced
1 tsp ginger minced
1 tbs corn flour
¼ cup hot water
1 tbs oil

1 ½ tbs oyster sauce
1 tsp light soya sacue
White pepper to taste
Salt to taste

Method:
Heat oil in the wok till it starts to smoke.
Add in the garlic and ginger, sauté for a minute.
Add in the mushrooms, stir fry for a minute.

Add in the cauliflower, carrot, beans and baby corn.
Continue to stir fry for 3 minutes, sprinkle little hot water.
Cover and cook for a minute
Add in the broccoli and continue stir fry.

Add in the flavourings and continue to cook, till the
broccoli is slightly limp. All the veges must be crisp.
Mix the corn flour with the hot water, add to the veges
to thicken the sauce.

NOTE: You can use less corn flour if you do not want the sauce to be thick. Use accordingly.


[html:f1e88ca612]
http://img638.imageshack.us/img638/882/img9744d.jpg
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[kugan98]

Dev for the thattu iddli , you have to buy the utensil to steam the iddli. Or you can steam it in a plate.
As for the saiva meen kulambu, my aunt has a very good recipe. I have made it many times. I will come back and post it for you. They have this meen kulambu in all functions in India nowadays. Meena vida mudiyala :lol:
Thanks, Take care, Kugan98

[kugan98]

Karthika, my aunt says the best way to consume the thoothu vala keerai is to do the tuvatlal. That way, you do not destroy all the nutrients in the keerai.

1 cup keerai chop it.
2 pips garlic chopped
4 shallots sliced
little oil or ghee.

heat a wok with the oil. add in the garlic and shallots,
stir fry well, add in the chopped keerai, little salt.
stir fry well, and serve with steaming rice immedeately.
you just penai with the rice and eat it.


Also she said, for rasam, we make like normal poondu rasam,
add in the keerai and no tamarind. Tamarind destroys the goodness in the keerai. if you want just add little lime juice just before consuming.

Lets see what Dev posts. My aunt might be wrong.
Take care Karthika. Kugan98

[kugan98]

O.K friends, my flight is on Saturday morning, by Air Asia.
Will be back on the 30th evening.
If possible, I will post from India.
Otherwise, see you all on the 30th.
Thanks and take care, Kugan98

[madhu]

Our prayers are with you !

[dev]

Thoothuvalai-musumuskai rasam(for cold):

Heat a tsp ghee. Add in pepper corns-to taste, jeera-1/2 tsp, cori seeds-1/2 tsp and let it turn brownsh. Add in 5 thoothuvalai leaves(remove the thorns) and abt 10 musumuskai leaves and saute till the leaves become limp.
Grind it along with raw garlic(1 0r 2 )and tamarind(optional- can use lemon juice/tomato instead)

Heat oil. splutter mustard, red chillies. Add asafoetida, turmeric. Add in the ground paste, salt, water(abt 200 ml) and let it come to the beginning of boil stage(or nuraichu varum stage). Switch off flame. If using lemon juice add it now.

Serve with rice.


Variation: (with tomato)
U can also use tomato instead of tamarind. In that case, mash the tomato and add it after tadka and let boil until raw smell goes off. Then add the paste.

Note:
Make this rasam a little hot(kaaram).
It is better to use lemon juice/tomato instead of tamarind whenever we cook greens as tamarind depletes the nutrients in the greens.

[dev]

K, thanks a lot for the mixed veg recipe... :)

K, oru doubt- my pavakkai chips lost its crispiness today :( . yday it was very crisp n nice. any idea where the mistake lies?...

Reg thothuvalai- I have not tried the thuvattal. Amma says it's very heating and so we don't take more than 3-4 leaves/person a day...

[dev]

O.K friends, my flight is on Saturday morning, by Air Asia.
Will be back on the 30th evening.
If possible, I will post from India.
Otherwise, see you all on the 30th.
Thanks and take care, Kugan98

take care K... don't worry abt KK... we'll wait for ur return...:)

[dev]

Dev for the thattu iddli , you have to buy the utensil to steam the iddli. Or you can steam it in a plate.
As for the saiva meen kulambu, my aunt has a very good recipe. I have made it many times. I will come back and post it for you. They have this meen kulambu in all functions in India nowadays. Meena vida mudiyala :lol:
Thanks, Take care, Kugan98

K, the thattu idli I had- I am sure they had used yeast in it. the texture was diff from normal idli. So appadi edhum recipe irundhaal post pannunga.

yes, veg fish curry has become a regular... but still ppl like my dad avoid it just coz it's called meen kuzhambu... :lol:

[suvai]

Hello nga kugan,
Have a safe trip. A lot of prayers are being said for you....kavalai padavendaam..... nallabadi poitu vaanga.

Dev....onga amma's rasam naan kelvi pattathum ila saapitathum ila. Never even heard of musumuskai leaves......oru pic of the leaves iruntha podunga..plz......inga kandipa kidaikaathu....next trip will try it in India...ilaati onga doors are going get knocked :mrgreen:

selvi......did u make anything new?

[dev]

Suvai, few pics of musumusukai here...
http://www.zimbabweflora.co.zw/speciesdata/image-display.php?species_id=156990&image_id=1
http://www.stockfood.com/image-picture-Ayurvedic-medicinal-plant%3A-Mukia-maderaspatana-%28Cucurbitaceae%29-872844.html
http://www.flickr.com/photos/14517290@N05/2166484356/
http://ayurvedamaruthuvam.blogspot.com/2010/02/part-4-high-resolution-herbal-pictures.html
The stem and the leaves have tiny hair like thing... musumusunu irukkum... adhanaala thaan musumusukaini pernu ninaikiren...

[suvai]

ahaaaa dev.....would this leaf be sticky when cut?? or bruised? i might be wrong....but thank u sooooooo very much for the pictures...:-)
the last link was very interesting.....evolo iruku naama innum therinjika intha ulagathiley...:-)

[dev]

Illai Suvai... this leaf won't be sticky when cut... Inga ellam indha plant grows everywhere...esp during rainy season... Paarunga nature knows that we'll be in need of it more during rainy seasonnu...;)

Yeah, the last link is very interesting... lot of info... lucky tht we stumbled upon the blog...ungalukku thaan thanks sollanum... musumusukai pic theda poi thaan andha blogai paarthen..:)

[suvai]

Simple Zuchini Subji (suvai)

Iniki oru simple side dish panninen here it is:

zuchini - small ones 2 halved & cut into reasonable bite size

1 big juicy tomato chopped small one

2 green chillies or one according to yr taste

little corriander & karuvepilai chopped

1 garlic pod sliced

1 onion (small one is enough) diced

two pinches of garam masala (kissan)

(Only in medium fire ) In a kadaai...add 1 & a half tsp of oil, when hot add two pinches of jeeragam, to this add diced onions & green chillies..garlic.stir till onion is limp....now add tomatoes & a pinch of turmeric.......fry this for a bit now add in the bite size zuchini stir well /add salt & cover & cook till the tomatoes are well mashed & the zuchini is cooked....once this is done....stir it..kaai onnum paathiyaai irukanum....put off the fire....add in the two pinches of garam masala stir add in the corriander & karuveppilai (chopped) stir it goes well with chapathi or even little white rice or brown rice...:-)


I am sure a few of u already know about this side dish....... maybe some can try this for a varied taste....enjoy!

dev......kugan irunthaangana udaney ithai try pannitu pic postum panniduvaanga...

praying for her along with the rest of you...

[lakme]

Suvai, neengal mind-reader thaan! I have 2 zucchinis sitting in the frig,and was wondering what to make this time-tired of same old koottu!This will be our lunch tomorrow!
I'll post feedback after trying.

[suvai]

hello lakme.......i am not a fan of zuchini....but this type of preparation i dont mind hope it turns out well for u.....kaaram ethaa maathri pottukonga plz sareeya... :mrgreen:

[Roshan]

Hi K, Prayers and Wishes for a very speedy recovery and to hit more centuries here in the hub with your mouth watering recipies. God Bless !!

[dev]

Suvai, innoru rasam recipe paarthen... chk it out... http://indosungod.blogspot.com/2006/12/vellanga-rasam.html

Easy recipeaa iruke Suvai...Inga zucchini avalova kidaikaadhu... adhukku badhila verai enna veg use pannalaa...:think: BTW, Kissanla garam masala ellam iruka?... never knew... Is it good Suvai?... I use MDH...

[suvai]

dev.......thanks for the rasam link too...:-)

oh ya zuchini ku pathil...chow chow....velarikaai...white poosanikai...capsicum....raddish...egg plant...ipadi ethu venumnaalum use pannalaam dev....but taste will differ according to the vegetable....closest is chow chow.....try panni paarunga :-)

garam masala mdh is good too but i like kissan becoz athu thaan iruku enkitey :noteeth:

[suvai]

omg this is another site to save dev...thank u..:-)

[suvai]

Vegetable Biriyani another version ( nov )


[tscii:9514deab2e]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:9514deab2e]

[dev]

Thanks Suvai... I'll try with the vegs u've mentioned...:) Veg biriyani looks interesting... let me add it to the TO DO list(which is already too long... :lol:)...

Suvai, u can find some kongunadu recipes in that blog...very traditional ones...:)

[suvai]

aamaam dev....bookmark panniten ;-) a very interesting site for sure :-) ty

[Suja Rajkumar]

Hello K and KK's friends,
Menu is finalized. Here is the list,
Wed Dinner-Peas pulao, pepper chicken, Mango paruppu, mixed veg khorma, and potato fry.

B-fast1-idili, vadai, sambhar, p-nut chutney, pineapple kesari, thakali thuvaiyal.

Lunch 1-Mutton briyani, Tandoori chk, Bagara baingan, Pachadi, Cumin rasam, egg masala, and custard payasam

Dinner-1-Sambhar, Kadhamba poriyal, mutton fry, morekulambu and beans puttu and mango ice-cream

BF 2-French toast, Semiya uppuma, coconut chutney, and paniyaram

Lunch 2-Fish curry, Tuna puttu, Cabbage poriyal, tuna cutlet, potato chips

Dinner-2-Kushka rice, mutton urundai Kulambu, Chicken vepudu, beans potato and peas fry, Rasam and thalicha more, and Gulab jamoon.

B-fast 3-uttapam, cinnamon rolls, Rava kitchadi, coconut chutney and one more chutney to be figured out.

Lunch 3-Chkn curry, Spinach with dhal, Seppankilangu fry, paruppu rasam, carrot poriyal, and fish fry.

Dinner 3-Bisibelebhath, Thayir sadham, Masal vadai, Papdi chat and Bhel poori

Brunch-4-Poori potato, pongal and Kathrikai Kadyal, p-nut chutney, and lemon Semiya.

Kugan, Dev, Nov Anna, Suvai, Aarthi and other friends thanks for all your suggestions with the menu. Already made, Chkn vepudu, mutton fry, chkn curry, fish curry, Mango Ice cream, Gulab Jamoon and Sambhar. Decided to make the more complicated dishes ahead and freeze them. Will make the poriyal and rice dishes on that day. Wish me luck friends. Will keep you posted.

Suja

[suvai]

Suja.....read your menu for the days & asathalo asathal thaanga............i am sure your guests are not going to have the heart to leave your home.... :mrgreen:

Wish u the very best nga!!!!!


may the force of the karandi's / paathirams / everything in yr kitchen be with u......... :noteeth:

[NM]

Dear Suja -
ungal recipe-laam paarthathum, vaayuruthu-ngov!
All the best!~ am sure your guests will ove every dish.

Take care.

p/s - oru extra head-ku saapadu irukkumaa? naan varalaamnu nenekkiren :). :lol:

[suvai]

[quote="dev"]Thanks Suvai... I'll try with the vegs u've mentioned...:) Veg biriyani looks interesting... let me add it to the TO DO list(which is already too long... :lol:)...



:mrgreen: :mrgreen: ingeyum athey case thaan dev :noteeth: :noteeth:


NM nalla irukeengala?

[NM]

Hi Suvai - naan nalamE. Been extremely busy at work and now that all the audits are over, am looking forward to our vacation in India !

List has become too long for me too. I wish there was a 'download' button for every recipe - so that as soon as we read one, we click this button and save it on our 'receipe' disk :) ..... :lol:

[suvai]

hello nga nm....love your idea...wish someone can work on it.....seekiram athuvum vanthidum now that u have mentioned...vanthaa namaku thaan kondaattam... :noteeth:
Glad yr vacation is nearing...nallabadi poitu vaanga...ethaavathu puthusaa ruchiya saapiteengana recipe kondu vanthidunga :noteeth: :noteeth:

[rajraj]

Hi Suvai - naan nalamE. Been extremely busy at work and now that all the audits are over, am looking forward to our vacation in India !

List has become too long for me too. I wish there was a 'download' button for every recipe - so that as soon as we read one, we click this button and save it on our 'receipe' disk :) ..... :lol:

Have a good vacation! :) Make sure you visit Tirunelveli for halwaa! :lol: There is something called RSS feed at the top of this page. You might want to subscribe to it and download recipes! :)

[bis_mala]

Now Tinnavelli halwa is also available in one shop in JB.Malaysia.

[NOV]

[tscii]Here is another version of Vegetarian Biriyani from Nov ngov.....Oh nooooooooooooooo!
I was just playing with you suvai ngO, the recipe is from here:
http://nimis540.wordpress.com/2008/08/03/quick-easy-vegetable-biriyani/

[NM]

Thanks Raj - uncle :).

ungalukku oru packet vEnumaa?

[rajraj]

Thanks Raj - uncle :).

ungalukku oru packet vEnumaa?

vaangi anuppunga! aanaal customs-kaaran thookki pottutduvaan! :lol:

[suvai]

ohh nov ngov...athu onga sis-in-law recipe ilaiyaa??? sareeyaa pochi ponga...
:noteeth: :noteeth:

sari athoda pic & the other one roll maathri oru dish potteengaley athoda recipe & pic ingeyum podunga plz :noteeth:

[NOV]

sari athoda pic & the other one roll maathri oru dish potteengaley athoda recipe & pic ingeyum podunga plz :noteeth:onnu vegetable briyaani (offered to you as a bribe) and innonu popiah - I think K has given the recipe a few times. :slurp:

[suvai]

sari athoda pic & the other one roll maathri oru dish potteengaley athoda recipe & pic ingeyum podunga plz :noteeth:onnu vegetable briyaani (offered to you as a bribe) and innonu popiah - I think K has given the recipe a few times. :slurp:


appo okay okay ngov!!! ty;-)

[bkarthika]

Karthika, my aunt says the best way to consume the thoothu vala keerai is to do the tuvatlal. That way, you do not destroy all the nutrients in the keerai.

1 cup keerai chop it.
2 pips garlic chopped
4 shallots sliced
little oil or ghee.

heat a wok with the oil. add in the garlic and shallots,
stir fry well, add in the chopped keerai, little salt.
stir fry well, and serve with steaming rice immedeately.
you just penai with the rice and eat it.


Also she said, for rasam, we make like normal poondu rasam,
add in the keerai and no tamarind. Tamarind destroys the goodness in the keerai. if you want just add little lime juice just before consuming.

Lets see what Dev posts. My aunt might be wrong.
Take care Karthika. Kugan98

Kugan,

Thanks for the tuvatal recipe. I will try this recipe in this week end and let u know how it was!. Dont worry! God and our prayers to God are with you !!!!

[bkarthika]

Thoothuvalai-musumuskai rasam(for cold):

Heat a tsp ghee. Add in pepper corns-to taste, jeera-1/2 tsp, cori seeds-1/2 tsp and let it turn brownsh. Add in 5 thoothuvalai leaves(remove the thorns) and abt 10 musumuskai leaves and saute till the leaves become limp.
Grind it along with raw garlic(1 0r 2 )and tamarind(optional- can use lemon juice/tomato instead)

Heat oil. splutter mustard, red chillies. Add asafoetida, turmeric. Add in the ground paste, salt, water(abt 200 ml) and let it come to the beginning of boil stage(or nuraichu varum stage). Switch off flame. If using lemon juice add it now.

Serve with rice.


Variation: (with tomato)
U can also use tomato instead of tamarind. In that case, mash the tomato and add it after tadka and let boil until raw smell goes off. Then add the paste.

Note:
Make this rasam a little hot(kaaram).
It is better to use lemon juice/tomato instead of tamarind whenever we cook greens as tamarind depletes the nutrients in the greens.

dev,

Thank u very much for the recipe! I will try in this week end.

I had spicy Boli from a bakery !! Anybody knows the filling used for that one? Pls post the recipe !!!

[dev]

Suja, super menu... All the best!!!...:)

:)@ Suvai...

NM, have a wonderful trip... Indiala endha places ellam visit panna poreenga?...

karthika, try and let us know how u liked it...

[dev]

Though this might sound like a simple,stupid recipe to many, I'm sure it would be useful for beginners in cooking...:)

Spicy french toast: Makes 5-6 toasts.

1. Beat 2 eggs along with salt, pepper powder and 2 tbsp of milk/water.
2. Add in finely chopped onions, green chllies(optional), coriander/curry leaves, tomato, capsicum. Adding these veggies are optional too.
3. Heat a tawa on low heat. Apply a good amount of oil on the tawa.
4. Now take a slice of bread and dip it in the batter quickly. Make sure to coat both sides.
5. Place it on the tawa immediately.
6. If u use veggies, spoon the veggies onto the bread(top) now coz the vegges won't stick to the bread when dipped in the egg mixture.
7. Once the underside is cooked and golden, turn the bread over and let the other side turn golden.
8. Though this step is optional, u can toast the bread in an oven for sometime(like 3-4 mins) and the toast will taste yummier...;)

Serve hot with tomato sauce and a cup of tea. :thumbsup:

Note: Make sure the heat is always on low or low- medium.

[dev]

Suvai, the biriyani recipe and the zucchini recipe does not appear on the index. Can u pls edit those posts to add the subject line.

[selvieam]

suja,

wonderful menu. guests will enjoy like anything. u will be busy in the kitchen for a week.
all the best.

[selvieam]

dev,
i do make spicy french toast without vegges. urs is very good idea. it will be crunchy and tasty with vegges, will try this weekend.

[suvai]

Suvai, the biriyani recipe and the zucchini recipe does not appear on the index. Can u pls edit those posts to add the subject line.


dev plz see if what i have done is what u wanted me to do???

[Aarthii]

Suja,amazing Menu items.
Great !.Have a nice time with ur guests.

[Aarthii]

Dev,french toast with vegges,Nice combination
have not tried this before with veges.
Thanks for the recipe.

[dev]

Selvi,Aarthii, do give it a try... it's nice... :)

[dev]

Suvai, the biriyani recipe and the zucchini recipe does not appear on the index. Can u pls edit those posts to add the subject line.


dev plz see if what i have done is what u wanted me to do???

Suvai, I have sent a PM...:)

[kugan98]

[tscii]Hello, I am Anu, Kugan's niece. I have put up here till she returns. She has taught and asked me to post an important post on the 23rd. She is fine in India. Thanks.





NM
WE ALL FROM THE KUGAN’ S KITCHEN
WISH YOU A VERY HAPPY BIRTHDAY
MAY THE LORD BLESS YOU WITH A VERY GOOD HEALTH,
ABUNDANT WEALTH AND LOTS AND LOTS OF HAPPINESS.


Here is your cake:


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http://img6.imageshack.us/img6/7247/chockcake.jpg
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Also your Falooda:


[html:9ce8c5166a]
http://img15.imageshack.us/img15/7558/falooda4717.jpg
[/html:9ce8c5166a]

[NM]

WOW!! YUMMY!!

Thank You to Kugan @ Anu :) :bluejump: :redjump: :cheer:

didn't expect the surprise :)


LOVE the cake and the Falooda !!

take care K :)

[rajraj]

Happy Birthday NM kuzhandhai ! :)

[NM]

Thanks Raj-uncle.

[suvai]

dev pannitennnnn :mrgreen: :mrgreen: :mrgreen: hope it is correct...;-)

[suvai]

Beautiful cake & colorful falooda for NM nga.....:-)
Very thoughtful gesture nga kugan...:-)

Yes nga NM....we all join in Wishing You a Wonderful Birthday!!!

[NM]

:) thansk Suvai - en vaazhkai falooda maathiri courfulla irukkuthu :)

[suvai]

:) thansk Suvai - en vaazhkai falooda maathiri courfulla irukkuthu :)


Enaikum apadiye irukattum ongalukum..;-)

[dev]

Wishing You a Wonderful Birthday,NM !!!...:D Unga vaazhkkai faloodava vida colorfulaa irukkum... RMKVin varnajaalam pudavai maadhiri...;)

[NM]

Thank you for the very colourful wishes Dev :)

Pls PM yr number :) would love to talk to you at least while i'm in tn:)

[selvieam]

many more happy returns of the day NM.
have a wonderful year ahead.

[dev]

NM, pls chk ur PM...:)

[NM]

Thank you Selviem :)

Dev - got it. Thanks

[dev]

Here is a quick, easy nuts bar that kids would love. Unlike the store bought ones, these bars are really soft...

Nuts bar:

Nuts of choice(unsalted peanut-skinned-Roasted and very lightly crushed/cashews-slightly crushed/sesame)- 1 cup
Jaggery- 1/2 cup or a lil more-crushed
Ghee- 1 tbsp
milk- 2 tsp
Cardamom- 2-3 pinches(optional)

Dry roast the nuts until they turn golden and then crush. If using sesame, roast until they start spluttering. No need to crush sesame.

1.Heat a non-stick pan or iron pan with the ghee and let it melt.Do it on minimal heat.

2.Add in the jaggery and keep on stirring until it dissolves and melts. Stir for about another minute.Take care not to burn the jaggery mixture.

3.Now add in the milk and take off flame. Mix well.

4.Add cardamom powder. mix well and keep aside for a minute. Not more.

5.Add in the nuts now and mix well.

6.Transfer to a well greased plate and smoothen the surface using a greased spoon.Let it cool for 2 minutes.

7. then make cuts using a greased spatula or knife. Spatula is easier. Just keep the sharp edge and press down.
Let cool completely.

8. Break the pieces and EAT!!!...Yummmm!!!

9. U can make ladoos instead of bars if u wish.

Healthy snack ready in 10 minutes. Store it at room temperature.

You can find another version with step-by-step pictures of the nuts bar here...
http://kajaldreams.blogspot.com/2009/12/peanut-chikki.html

[suvai]

hello dev.....:-) sounds very easy to make thank u.......so one uses one of the given nuts illeengala??

amaam enga namma selvi /aarthi ellaam romba naallaa kaanom...enna vaasanaiyaa samaichikitu irukeenga.....ladies whats cookin' in yr kithens??? :mrgreen: :mrgreen:

[rose75]

Kugan we all miss you very much.
Your thread looks very empty without you.
Hope to see you soon with lot of recipes.
Rose75

[dev]

Suvai, u can use one of those nuts or a combination of 2 nuts...I've tried sesame+peanuts... take 3/4th cup sesame and 1/4 cup peanut crushed... Peanut+jaggery is a very good combi as they say this combination can help increase the level of good cholesterol...

Try and let me know how it turned out Suvai... U need just 10 mins if u have roasted nuts in the pantry...:)

[dev]

Suvai, I've added a link to the post that has step-by-step pics... method is lil diff though...

[Aarthii]

Dev,thanks for the nuts bar recipe.Looks very easy to make.will come back with the feedback soon.

Thanks for the link too dev

[Aarthii]

Suvaika,Idho vanthutten.
Koncham busy aagitten suvaika.
Today i made chicken curry.Had a very nice lunch:)
How r u?

[dev]

Hope u guys don't mind another sweet recipe from me...;)

Carrot Kheer:

1.Steam cook 1 carrot- cut into circles.
2. Blend it along with 4 cashew pieces to make a slightly coarse paste.
3. Bring 1 cup of low fat milk to a boil and add in the paste and let it boil on medium flame for 5 minutes.
4. Add in required sugar and let it simmer for a further 2-3 minutes.
5. Heat a tsp ghee and fry some cashews until golden and raisins(optional) until they puffup.
6. Add the cashew-raisin into the kheer.
7. Switch off flame and then add some pulverized cardamom seeds.
8. Serve warm or cold. Best served cold.

Note:
You can adjust the consistency of the kheer by adding more/less milk.

If using full cream milk, u can add 75% milk and 25% water to make it lighter.

If u like it rich, add full cream milk.No water.

[dev]

Aarthii... try panni paarunga...:shaking:

[suvai]

hello aarthi...good to hear all is well .;-)
ingeyum all well ty...:-) kutty payanuku nalla samaichi podunga sareeya....dev has given a wonderful recipe for peanut sesame brittle.....;-)

[suvai]

dev......i tried yr brittle i added peanu & sesame..........& followed yr instructions.....romba nalla vanthidichi...konjamaa thaan try pannen...now i feel i shld have made more... :noteeth: :noteeth:

i looked into the link u posted...kajal's recipes are good too apadiye blog after blog poiten :mrgreen:

her brittle seems more than just brittle..;-)

liked her subjis....easy to make also....she fries & then pressure cooks ....velai jaasthi ilaatha maathri irunthichi when i read... :mrgreen:

[Roshan]

Can you all share some tips on preserving fresh curry leaves. Curry leaves are not available in Afghanistan and I usually carry them from Sri Lanka and now I have got hold of some Indian friends who can carry curry leaves for me from India too. But I need to preserve them at least for 6 -8 weeks. Please share some tips friends. Would really appreciate it.

[suvai]

Roshan nga....what i do is...when i get the karuveppilai....i wash them dry them on a paper towel or towel for all the water to evaporate..use them as long as they are fresh...once they start to dry out....i allow them to dry & then put them in one plastic bag with little holes then another plastic bag with no holes & close ...somehow stays crisp as dried leaves.....serves my purpose...if u dont mind the color...then this way will come handy for a long time....(sometimes depends on the leaves too from where it comes...some dries well & some does not)..some people here put them in the freezer....i dont like that process.......anyways......hope it works out for u....good luck..;-)

[Roshan]

Thanks suvai. I want them fresh and green and I dont like the dried or discoloured ones. Once I brought some packeted dried curry leaves from SL and did not like it as it gives a different smell and flavour and sometimes spoils my curries.

I did some googling and found a couple of tips. Will try them. At the moment I have put them in a plastic container and left it in the crisper. After reading some tips I have put a few leaves in the freezer too (stored in a plastic container). I will try your suggestion too. I am gonna experiment all methods and see which one works best.

Without curry leaves I dont feel like cooking. For us Sri Lankans curry leaves and coconut are the main ingredients.

[suvai]

u r welcome nga roshan......i know the flavour increases immediately with the karuveppilai ileengala ;-)

sometime i just wash them dry them well then remove the leaves & put them in a paper towel & then roll it with leaving enough space for the leaves not to touch each other & keep rolling sometimes it stays fresh....but it does discolor what to do.....try & let us know too which way u succeed for us to follow too... :mrgreen:

when using for a dish...i just crush the dried leaves & it does release the flavor

[suvai]

roshan nga....r u a journalist??? stay safe sareengala?!!

I am sure u must have tried the afghan bread ( romba tasty....also their rice that they make with fried onion liquid.....i tried their vegetarian version ofcourse on my own....

another thing i am trying to get is their "walnut powder" recipe..... have tasted it...really really good....i know for sure they have walnuts/garlic/red chilli powder/in it & the rest i dont know...neenga market la paartheengana...or if u can get the recipe for it...that would be super..........;-)

[suvai]

kugan nga.....neenga nallabadi seekiram vaanga.............vantha appuram........mudiyumbothu...no rush at all ........ intha recipes kidaithaal podunga....:

a) sigappu arisi payasam
b) paavakai puli inji
c) thengai paal kuzhambu
d) middukka vathal kuzhambu
e) pidhukku paruppu sambar,
f) mochai verkadalai piratal
g) vellai poosani alwa
h) thengai bun (hope there is no egg in this one)

ellaam village recipes ;-) must be interesting for sure

[gulabjamun]

Kugan how are you? I have no heart to log in without you.
Thanks for all the nice recipes. coome soon and make the thread active again. take care of your health.

[suvai]

hello gulab & rose.....i am sure with all our well wishes....kugan is going to bounce back into this thread very soon with her usual cheer & enthusiasm...;-)
Have u tried any new recipes? recipes iruntha podunga...:-)

[dev]

Suvai, glad you liked the nuts bar...next time niraya senju store pannidunga... good for those odd hour hunger prangs...:)

I too like kajal's blog esp for the pics...and recipes are easy too...:)

[dev]

Roshan, sry...no tips from my end... never had the need to store curry leaves for that long... I just clean the leaves, dry them and take them off the stalk n store them in airtight containers in the fridge... will stay good for about 2 weeks... adhukku melai not sure... Tender leaves seekiram kettidum...so nalla muththinga leaves kidaichaal u can store for long...

[Roshan]

roshan nga....r u a journalist??? stay safe sareengala?!!

Thanks. I am not a journalist. I work for a Humanitarian Organisation here in Afghan.


I am sure u must have tried the afghan bread ( romba tasty....also their rice that they make with fried onion liquid.....i tried their vegetarian version ofcourse on my own....

Hmm Afghan bread is just ok for me. Not a big fan. Their rice is quite good and also the Koftas are very tasty.


another thing i am trying to get is their "walnut powder" recipe..... have tasted it...really really good....i know for sure they have walnuts/garlic/red chilli powder/in it & the rest i dont know...neenga market la paartheengana...or if u can get the recipe for it...that would be super..........;-)

Oh have not heard of this walnut powder thing. Will try to find out. Nuts are freely avaialble here - specially Badam, Pistas and Walnut. Will try to get hold of the recipe and let you know.

Thanks Dev for your response. In my home town almost every house has curry leaves tree and we use it so freely. Here I keep counting leaves every time I want to use it. It has become the most precious thing for me.

[dev]

Suvai, chk this link...thi might be the coconut milk kuzhambu u r looking for...

http://indosungod.blogspot.com/2006/08/paal-curry-kuzhambu_07.html

Kugan has posted a recipe for the same sometime back... it was tasty...:)

[dev]

:)@Roshan... we take so many things for granted,illengala!!!...

oru doubt... thappa ninaichukadheenga... do u ppl eat the curry leaves or is it in the dish just for flavour?...

[lakme]

Roshan, I have never tried this, but the person who told me assured me that it works: take an empty carton of the kind that Pringles chips come in (not sure if these are available where you are), clean the container and dry completely. Then put your curry leaves into it--will keep for weeks. You can use any similar container--I think the key is the silver lining inside the container.

[dev]

lakme, that is an interesting idea!!!... :)

[PARAMASHIVAN]

oru doubt... thappa ninaichukadheenga... do u ppl eat the curry leaves or is it in the dish just for flavour?...

ada ada Only you can come up with suck kosteens :rotfl:

Thamizh la sonna 'Only you Fossible' :lol2:


On a serious note, CL is mainly used to add flavour, but I like the taste, but my mum yells at me , if I eat that :lol:

[NM]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

[rajraj]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

If you don't want to look old, that is delay graying hair, eat curry leaves! It may be too late for you Paramashivan ! :lol:

[suvai]

dev...that is a good link for paal kuzhambu....there are many more to look at in that link ;-) thank u dev.

[NM]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

If you don't want to look old, that is delay graying hair, eat curry leaves! It may be too late for you Paramashivan ! :lol:aahaa.... uncle, ennoda secret-a neenga sollittenggalE :!:

[dev]

oru doubt... thappa ninaichukadheenga... do u ppl eat the curry leaves or is it in the dish just for flavour?...

ada ada Only you can come up with suck kosteens :rotfl:

Thamizh la sonna 'Only you Fossible' :lol2:


On a serious note, CL is mainly used to add flavour, but I like the taste, but my mum yells at me , if I eat that :lol:

:ty: I take it as a kobliment...:lol:

I too eat CL... But inga most ppl throw away the curry leaves... adhaan kaetten...just to know if it's any diff in SL...;)
Naan saapitaal chillies mattum thaan wasteku pogum...I'm sure neenga saapitaal plate will be clean coz neenga thaan 'chilli king' aache...:lol2:

[dev]

dev...that is a good link for paal kuzhambu....there are many more to look at in that link ;-) thank u dev.

Suvai, u can make paal kuzhambu without potatoes... I've tasted one without any veggies in it and it was yummmm!!!... best served with dosai...But too heavy... saapitadhum thookkam thaan varum... :lol:

[dev]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

If you don't want to look old, that is delay graying hair, eat curry leaves! It may be too late for you Paramashivan ! :lol:aahaa.... uncle, ennoda secret-a neenga sollittenggalE :!:

aahaaaa... curry leavesaala niraya secrets velila varudhu...;) :P

[PARAMASHIVAN]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

NM ka

Amma soluvanga CL dont digest well like other food, so she is a bit worried about me eating it. avangaluku naa ennum chinna kuzhanthai nu nenaipu :lol:

[PARAMASHIVAN]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

If you don't want to look old, that is delay graying hair, eat curry leaves! It may be too late for you Paramashivan ! :lol:

uncle

Param Shiv Ji is ever so youthufull

Emaku Pirapum illai irapum illai :poke:

[PARAMASHIVAN]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

If you don't want to look old, that is delay graying hair, eat curry leaves! It may be too late for you Paramashivan ! :lol:aahaa.... uncle, ennoda secret-a neenga sollittenggalE :!:

enathu ungalauku naraitha mudiya, appO neenga antha vada sudira paati mathiri irupeengala :lol2: :yessir:

[Roshan]

Roshan, I have never tried this, but the person who told me assured me that it works: take an empty carton of the kind that Pringles chips come in (not sure if these are available where you are), clean the container and dry completely. Then put your curry leaves into it--will keep for weeks. You can use any similar container--I think the key is the silver lining inside the container.

That sounds an interesting idea. And yes Pringles are available here and I purchase them often. Will try it out. Thanks for the response.

Dev, Even I do eat curry leaves at times as they say it contains a lot of Iron and Vitamin A. Naan chillie, ginger kooda saapiduvEn :P

[Roshan]

Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!

Oh that reminds me, we also make curry leaves thuvaiyal and curry leaves-rice porridge.

[dev]

Roshan, I love ginger...but chillies...:shaking:

Curry leaves porridgeaa?... recpe post panna mudiyuma?

[PARAMASHIVAN]

but chillies...:shaking:



:lol2: china kuzhantha :lol2:

[PARAMASHIVAN]

I love ginger...

enaku oru pazhamozhi gnyabaham varuthu :rotfl2:

[Roshan]

Roshan, I love ginger...but chillies...:shaking:

Curry leaves porridgeaa?... recpe post panna mudiyuma?

Ayyayyo, I am not good at giving recepes because enakku intha measurement ellaam sariyaa solla theriyaathu. ellaam kaiyyaala aLanthu pOdurathuthaan. Anyway I'll try.


Rice - 1 cup (we usually use red/brown rice , for better taste, neutritional values and flavour)
Thikk coconut milk - 3/4 cup
Curry Leaves 1 cup
Water - 1/2 cup
Salt to taste


Pressure cooks the rice. The rice needs to be overcooked and has to be a bit watery - like a thick soup. Shift it to a pan.

Grind the curry leaves using 1/2 cup of water in a blender and extract the juice. Add this juice and salt to the cooked rice and stir it for about 3-5 mins on low flame. Finally add the coconut milk and stir it for about 5 mins on medium flame. That's it.

We do make this porridge with ponnaangkanni and vallaarai juice as well.

[Roshan]

One more point, if you want a sweet porridge then you can add desired amount of sugar.

We usually dont add sugar and would have the porridge with a piece of juggery.

[dev]

wow!!! Interesting recipe Roshan... will try it soon... I'm sure it'll be good for the cold weather here... Thanks a lot....:)

[kugan98]

Friends I am back at about 7.pm Malaysian time.
Very bad Madras eyes for the whole family.
I was nearly stopped in the airport.
Just give me some time I will be back in the forum.
Take care, Kugan98

[Suja Rajkumar]

Welcome back K,
Hope everything went well in India. Take care.

Suja

[Roshan]

Welcome back Kugan ! Get well soon !

[NM]

Welcome back K. Hope all went well.
Take care and don't rush...

BTW, what's Madras eyes? I'll be there soon......

[rajraj]

BTW, what's Madras eyes? I'll be there soon......


NM: The medical term is conjunctivitis. Infammation of some parts of the eye. It is also called pink eye or red eye because the white part becomes reddish. Carry some sanitary wipes and sanitizing hand solution. It is very common in Tamilnadu and is contagious. Have a nice trip!

[NM]

Oh... thanks uncle. I am very prone to conjunctivities! :(

[lakme]

Kugan, welcome back. We missed you!!!
Do give us an update once you've settled down.

[suvai]

ohhh paal kuzhambu without potatoes sounds good too....lighter just at the thought of it dev ;-)


roshan i too like yr porridge....kelvi pattathilai very unique way of making porridge....will try & let u know too...:-) ty

[suvai]

Suvai, chk this link...thi might be the coconut milk kuzhambu u r looking for...

http://indosungod.blogspot.com/2006/08/paal-curry-kuzhambu_07.html

Kugan has posted a recipe for the same sometime back... it was tasty...:)


Interesting link dev :-) ty....will try out kugan avanga recipeyum soon.


by the way the list i had posted was exactly from "the hindu".................i was thinking how interesting it would have been if i had the chance to have gone attended the function too :mrgreen:

[suvai]

kugan ngaaaaa :-) welcome back!!!

methuva nalla settle aagitu vaanga....hope yr eyes are also getting better...

good to c u nga kugan ;-)

[dev]

but chillies...:shaking:



:lol2: china kuzhantha :lol2:

Not china kuzhandhai... I am India Kuzhanthai...:lol2: