Kugan's Kitchen Part 7

[uwitiusoj]

K,

Kalakarenga epdi thaan u get recipes like the patties I do not know. but sounds healthy and tasty. will definitely try out. Thanks for the fried magie mee recipe.

Nov anna thanks for the recomendation, I am not going to leave K, pera sollitengala. K the rice noodle u showed both thin and medium i have them in my pantry, so please post recipes using rice noodles when ever u r free. I am so eager because i Know the result of the recipe before i even cook.

Also K I went to one gathering, that mami is treating the thin rice noodles as sevai. she boils and served it along puliserry pappadam and payir. the combo was excellent. The puliserry was made with coconut and yoghurt but was not like more kulambu. the combination took me to India.

She said she also makes coconut sevai and tamrind sevai using the same chinese thin rice noodles.

tomorrow and sunday I have invited people for lunch maruvirundu so will be busy.

[uwitiusoj]

Easy Coconut Rice

Coconut - 1 moodi (1/2 of a full coconut)

White sesame seeds - 1 table spoon

Raw Rice - 1 1/4 cup

Salt as required

Seasoning - Mustard seeds - 1 tsp, urad dal - 1 tsp, channa dal - 1 tsp, cashews - 10, coconut oil - 1.5 table spoon, red chillies - 4, curry leaves - 10

Boil the rice to the right consistency and spread them in a oven tray. sprinkle very little oil and salt and mix very gently and allow them to cool.

break the coconut into tiny peaces and grind them along with the sesame seeds without water to coconut scrapping consistency.

Season the given items one by one in coconut oil and add finally add the grinded coconut and sesame seeds fry them unitil the coconut turns pink. Once it turns pink turn off stove , add required salt allow this to slightly cool and mix it with rice very gently. Pair it with a protien ( boiled eggs or tofu curry ) and a vegetable subzi to make it a complete meal.

[uwitiusoj]

K neenga sollitengala inime murugai keerai poriyaluku ghee thaan

[kugan98]

NOV anneh, thanks for the rainbow cheese cake. It looks very beautiful.
I am sure one has to put in lot of hard work to get that effect.
Thank you very much NOV anneh. Kugan

[kugan98]

K,

Kalakarenga epdi thaan u get recipes like the patties I do not know. but sounds healthy and tasty. will definitely try out. Thanks for the fried magie mee recipe.

Nov anna thanks for the recomendation, I am not going to leave K, pera sollitengala. K the rice noodle u showed both thin and medium i have them in my pantry, so please post recipes using rice noodles when ever u r free. I am so eager because i Know the result of the recipe before i even cook.

Also K I went to one gathering, that mami is treating the thin rice noodles as sevai. she boils and served it along puliserry pappadam and payir. the combo was excellent. The puliserry was made with coconut and yoghurt but was not like more kulambu. the combination took me to India.

She said she also makes coconut sevai and tamrind sevai using the same chinese thin rice noodles.

tomorrow and sunday I have invited people for lunch maruvirundu so will be busy.

Thanks, thanks Sangeetha for your nice post and ideas.
Meerra once posted a recipe for potato patties. I just added few things more and made it into the combo.:pink:


Sangeetha, I have tried making sevai using the rice noodles, I still prefer using our iddiappam or thin semiya.
The taste is different. You should have asked the mami for the puliserry recipe. We all could have tried making it.

I was just imagining how you would be running around for the maruvirundu.:wink::wink:
Let us know what you cooked and how you managed. We took can pick few tips from you.
Thanks and take care, Kugan

[kugan98]

Easy Coconut Rice

Coconut - 1 moodi (1/2 of a full coconut)

White sesame seeds - 1 table spoon

Raw Rice - 1 1/4 cup

Salt as required

Seasoning - Mustard seeds - 1 tsp, urad dal - 1 tsp, channa dal - 1 tsp, cashews - 10, coconut oil - 1.5 table spoon, red chillies - 4, curry leaves - 10

Boil the rice to the right consistency and spread them in a oven tray. sprinkle very little oil and salt and mix very gently and allow them to cool.

break the coconut into tiny peaces and grind them along with the sesame seeds without water to coconut scrapping consistency.

Season the given items one by one in coconut oil and add finally add the grinded coconut and sesame seeds fry them unitil the coconut turns pink. Once it turns pink turn off stove , add required salt allow this to slightly cool and mix it with rice very gently. Pair it with a protien ( boiled eggs or tofu curry ) and a vegetable subzi to make it a complete meal.

Thanks Sangeetha for the Easy Coconut Rice. I make a little different.
I will try out your version too. Navarathiri is coming, so no problem.



Here is my version.

COCONUT RICE
Ingredients:

2 cups rice cooked with salt.
1 cup freshly grated coconut
1 tsp mustard seeds
1 tbs urad dal
1 tbs channa dal
2 dried red chillies cut into pieces
1 green chillie finely cut
1/4 cup halved cashew nuts
2 sprigs curry leaves
2 tbs ghee

Method:
Spread the cooked rice in a large dish
Heat a tbs of ghee in a wok,
Add the grated coconut and panfry on a medium heat,
Till the flakes turn golden brown.
Remove and spread it on the rice.
Heat another tbs of ghee, add the mustard seeds.
Add the two dals and fry. Lower the heat and add
The dried chillies, green chillie, cashew nuts, and curry leaves.
Fry until the cashew nuts are slightly brown.
Remove it from the stove, and pour it over the rice.
Stir gently to coat the rice with the fried coconut flakes,
and spices. Serve warm or cold.


http://farm4.staticflickr.com/3672/9874301354_6047cf9e57_z.jpg

[kugan98]

Dear Sangeetha, this recipe is for the yellow noodles. You can get them fresh in Lotte Supermarket.

Here we call it "mamak mee"


MEE GORENG

Ingredients:
12 dried chillies )
1 large onion )
4 cloves garlic ) grind the three ingredients.

4 Tbs oil
300 grms fresh yellow noodles
1 large onion sliced
150 grms beansprout
1 large potato boiled and cubed
1 stalk of mustard leaves, cut into 2'' in length
1 egg (optional )
2 tomatoes quartered
2 tbs tomato sauce
1 tbs chillie sauce
1 tsp salt

3 red chillie sliced
1 whole spring onion chopped
1 lime wedge

Method:
Heat 2 tbs oil in a wok and fry the ground ingridents
Until fragrant. Remove and keep aside.

Heat remaining oil and fry the sliced onions until transparent.
Then add the bean sprouts, mustard leaves, and the potatoes.
Stir fry quickly for 1 minute.

Put the noddles and fry well for 3-4 minutes.
Make a well in centre of noodles, then add in the egg,
tomatoes, salt ,tomato sauce, chillie sauce and the ground paste

And stir well. Now push back the noodles and give a good stir.
Remove from fire and garnish with the red chillie, spring onion and lime wedge.


NOTE: you can omit the egg if you do not use it.

http://farm4.staticflickr.com/3725/9874632076_665229f294_z.jpg

[NOV]

Picture of the day.....


http://sphotos-h.ak.fbcdn.net/hphotos-ak-frc3/s720x720/528761_446199208751845_952452829_n.jpg

[kugan98]

Thanks NOV anneh for the pasalai keerai kutoo.
Add little melted ghee on top while serving with steaming rice:slurp::slurp:
Thanks anneh, Kugan

[kugan98]

Dear Sangeetha, I can see you very tired after the maruvirundu.

Here is the recipe for thin rice noodles or as we call bee hoon.
It is like pizza, you can throw in what ever you like.
Vegetables, seafood, meat, egg and so on. Mine all vegetarian. Kugan.

FRIED BEE HOON

Ingredients:

2 tbs oil
2 pips garlic chopped
2 pieces tofu cut and fried
½ cup of mushroom sliced

Chilli paste:
2 fresh red chillie
3 dried chilli
1 pip garlic
3 shallots
Grind all into a paste

Sauce , mix in a bowl:
1 tbs sweet chilli sauce
1 tbs tomato sauce
1 tbs light soy sauce
1 tsp vinegar
1 tsp sesame oil
Salt to taste

300 grms dried bee hoon, soaked with hot water until soft and drained.

100 grms pak choy cut into 3 inches in length
100 grms bean sprout

Little spring onions cut
Little fresh red chilli sliced
1 small lime

Method:
Heat the oil in a wok, saute the chopped garlic until a nice aroma comes.
Add in the fried tofu and the sliced mushrooms. Add in the chilli paste.
Stir fry until fragrant.

Add in the sauces , followed by the bee hoon. Stir fry for about 10 minutes.
See that the bee hoon is cooked and mixed well with the sauce.
Add in the pak choy and bean sprout, continue to fry for another 5 minutes.

Remove and garnish with the spring onion and cut chilli.
Serve with the small lime.


http://farm8.staticflickr.com/7425/9896829834_58309a8333_z.jpg

[kugan98]

Sangeetha, you can get this simple version of fried bee hoon, from hawkers, who sell in the market.


SIMPLE FRIED BEE HOON

Ingredients:

2 tbs of oil
2 tsp of minced garlic
1 handful of bean sprouts
1 handful of roughly chopped cabbage

200 grms dried bee hoon well soaked and drained

Seasonings:
2 tbs light soy sauce
1 ¼ tbs dark soy sauce
1 tbs sesame oil
1 tbs rice wine
1 tbs pepper powder

Method:

Heat a wok with the oil, add in the minced garlic and fry till nice aroma comes.
Add in the bean sprouts and the cabbage, stir fry on high heat for few minutes.
Add in the bee hoon and quick stir for few seconds.
Add in the seasoning ingredients and stir well and remove.


http://farm8.staticflickr.com/7447/9896832334_0d51b152d9_z.jpg

[kugan98]

Sangeetha, this third version, belongs to my great grandmother.
Real Indian style, she only knows this style, every one likes it.
Kugan.


INDIAN STYLE BEE HOON


2 tbs oil
1 tsp mustard seeds
1 tsp urad dal
3 dried red chilli cut into small bits
1 sprig curry leaves

200 grms dried bee hoon, boiled lightly with salt and drained.
DO not over boil the bee hoon.

Method:

Heat a non stick wok with the oil. Add in the mustard seeds and let them crackle.
Add in the urad dal, cut red chilli and curry leaves.
Let the red chilli, roast a bit. Add in the cooked bee hoon.
Stir fry gently, till all the spices are well mixed.
Remove and serve, you have to eat the red chilli along with the bee hoon for the “ kick”


http://farm4.staticflickr.com/3734/9896788155_be20332895.jpg

[chinnakkannan]

bee hoon. தேனி ஹை ந்னு நினச்சுட்டேன் குகன் ஜி..முதல் இரண்டு புகைப்படத்துல பார்த்ததும் நான்வெஜ்ஜோன்னு நினச்சேன்..அப்புறம் தான் உங்க வெஜிடேரியன் என்பதைப் ப்டித்தேன்..ம்ம் வீகா கிட்ட் சொல்லணும்..(ஆனா நானொரு பழங்காலப் ப்ரியன் (லொக் லொக்) இந்த இட்லி தோசை வடைல்ல என்னமோ கொஞ்சம் அபார பாசம்..ம்ம் சனிக்கிழமை சூப்பர் மார்க்கெட் போய் கிட்டத் தட்ட இந்தக்கால ராதா மாதிரியான குண்டு குண்டு குட்டி வெங்காயம் வாங்கினோமா..நேற்று நைட் குண்டு குட்டி வெங்காய ஷாம்பார் அண்ட் ஐஸ்வர்யா ராயோட இளமுறுவலாட்டமா சிவந்த, ஒய்ஜி மகேந்திரன் குரலாட்டமா கரகரக்கும் தோசை..எவ்ளோ சாப்பிட்டேன்னு சொல்ல மாட்டேனே!)

[rajraj]

எவ்ளோ சாப்பிட்டேன்னு சொல்ல மாட்டேனே!)

Your avatar says a lot! :)

[kugan98]

bee hoon. தேனி ஹை ந்னு நினச்சுட்டேன் குகன் ஜி..முதல் இரண்டு புகைப்படத்துல பார்த்ததும் நான்வெஜ்ஜோன்னு நினச்சேன்..அப்புறம் தான் உங்க வெஜிடேரியன் என்பதைப் ப்டித்தேன்..ம்ம் வீகா கிட்ட் சொல்லணும்..(ஆனா நானொரு பழங்காலப் ப்ரியன் (லொக் லொக்) இந்த இட்லி தோசை வடைல்ல என்னமோ கொஞ்சம் அபார பாசம்..ம்ம் சனிக்கிழமை சூப்பர் மார்க்கெட் போய் கிட்டத் தட்ட இந்தக்கால ராதா மாதிரியான குண்டு குண்டு குட்டி வெங்காயம் வாங்கினோமா..நேற்று நைட் குண்டு குட்டி வெங்காய ஷாம்பார் அண்ட் ஐஸ்வர்யா ராயோட இளமுறுவலாட்டமா சிவந்த, ஒய்ஜி மகேந்திரன் குரலாட்டமா கரகரக்கும் தோசை..எவ்ளோ சாப்பிட்டேன்னு சொல்ல மாட்டேனே!)


Kannan anneh, I salute to your Tamil pattru.

Oh chinna vengaya sambar and muruval dosai, besh besh, romba nana irukkum.

My children like muruval ghee dosai. I have to keep on doing the dosai, without an end.

Kannan anneh, we live in a multi racial country. The children school hours are very long.
In their canteen, it would be very difficult to get vegetarian food.
All they get is fried rice, fried noodles, nasi lemak (coconut rice with non vege sambal) and so on.

So I prepare what ever they get in the canteen, but vegetarian version.
Not like my days, curd rice, lemon rice, all packed in lunch boxes.:banghead:

Breakfast has to be cereals, bread, sandwiches and so on for school days.
weekends it is normally, dosai idli, puttu, iddiappam, paal appam, puri and so on.


Dinner for the elders is always, dosai chapathi, iddli and so on.
I also make western dishes, like pizza, pasta, casseroles and things during the holidays.

Thanks and take care, Kugan

[kugan98]

Your avatar says a lot! :)

Rajraj uncle, paavam, namma Chinnakkannan anneh.
Peyara solluthu Chinnanu, why uncle.
Kugan

[PARAMASHIVAN]

Your avatar says a lot! :)

Narayana Narayana :yessir:

[kugan98]

Dear Rose, I got your very hot pm.
I am very very sorry, I got carried away by the bee hoon episode that I completely forgot about your request.
Very very sorry. Kugan.


Well actually, this recipe also belongs to my great grandmother.
It seems those olden days they did not have lot of things to make all the palagarams.
This was very simple with very few ingredients. My grandmother uses coconut milk instead of water.
Try it out Rose, Kugan

ROASTED RICE PIDI KOLUKATTAI

Ingredients:

1 ¼ cups raw rice
2 tsp ghee
¾ cup jiggery
A pinch of salt
2 ¾ cups water

2 tbs lightly roasted grated coconut
A pinch of cardamom powder
1 tbs ghee

Method:

Dry roast the raw rice, till lightly brown. Keep aside to cool.
Grind it to a coarse powder. Roast the ground mixture in 2 tsp of ghee for 2 minutes.
Keep aside.

In a pot, add in the 2 ¾ cups of water. Add also the jiggery. Cook for a minute.
Once the jiggery is dissolved, remove and filter the mixture.
Pour the filtered jiggery into a clean pot and allow to boil.

When the mixture boils vigorously, slow the fire, add the rice mixture and keep stirring.
Now close with a tight lid and cook for about 5 minutes.
Remove the lid, the rice mixture would have cooked soft.
Add in the coconut, cardamom powder and the ghee.

Keep stirring, and in few minutes, the mixture will leave the sides of the pan.
Remove and cool the mixture, grease your hands with little ghee and make them into pidi kolukattai. Now steam the kolukattais for about 10 minutes. Remove and serve.
You can even shape them into rounds.


http://farm8.staticflickr.com/7414/9874635456_5ea18315a7_z.jpg

[chinnakkannan]

எவ்ளோ இளைச்சுப் போயிருக்கேன் தெரியுமா ராஜ் ராஜ் சார் ;)

குகன் ஜி..

//[So I prepare what ever they get in the canteen, but vegetarian version.
Not like my days, curd rice, lemon rice, all packed in lunch boxes.//

இருந்தாலும் அந்தக் காலத்தில அந்த தயிர்சாதம் + மாவடு லஞ்ச் டயத்துல எவ்ளோ திம்னு இருக்கும் தெரியுமா..
இது தெரியாம அம்மாவைத் திட்டியுமிருக்கிறேன்..இப்போது கோதுமை ரைஸ் ஒரு ஸ்கூப் சாப்பிடும் போது :) டயட்..!


QUOTE=rajraj;1076749]Your avatar says a lot! :)[/QUOTE]

[uwitiusoj]

K

Thanks for the Bee Hoon Mee Goreng coconut rice and pidi kozhukatai recipes. appa so soon so many recipes. ur version of coconut rice sounds more authentic. will definitely try.


yes K I was so tired after the virundu. actually after sundays lunch I thought people will go and finally I can sleep and have some rest. They said they like the vegetarian food so much and wanted to stay until dinner so that they can have the food one more time. So took them to park in the evening came back home reheated the stuffs and after dinner they all left. Dinnerku desert pathala adisayama all dishes came out so good without any sodapals. ellam unga tips thaan remember to deal with crowd. :)

Sunday night as well as monday whole day was sleeping . avlo tired. I do not know how you do this so often.

Oh good idea not boil the bee hoon throughly as instructed in the packed. iniki night unga recipe thaan.

Sure I will try to get the puliserry recipe from her it was so simple though. The payaru recipe was simple and I do it often.

Payaru SUndal

200 gms of sprouted moong bean

3/4 th cup grated coconut

2 tea spoon coconut oil

1 tea spoon ghee

4 red chillies

mustard seeds and curry leaves for seasoning

boil the sprouted moon bean with very little water and required salt to the right consistency. In pressure cooker means one whistle and immediately remove it from stove so that it doesnt become mashy. season with coconut oil mustard and curry leaves to it add 4 red chillies and also the grated coconut fry until the coconut turns pink. to this add the boiled payaru without any water. stir for 2 mins and then sprinkle the ghee on top. goes well with sevai and puttu or as it is.

[uwitiusoj]

pls can u send the kozhukkatai K looks so mouthwatering.

[rajraj]

எவ்ளோ இளைச்சுப் போயிருக்கேன் தெரியுமா ராஜ் ராஜ் சார் ;)

What a great opportunity to visit kugan for a couple of weeks and regain the lost weight ! :lol:

I wish I had that opportunity. May be, I will live on one meal a day in this Purattaasi month! :)

[PARAMASHIVAN]

Kugan akka

Have you ever tried wattalappam ?

[rose75]

Kuganka, very sorry for the hot pm. Thank you very much for the roasted rice pidi kozhukattai.
I tried and it came out very nice. Every one liked it in our house. I used coconut milk as you said.
This will be a regular fare in our house. We made it for tea.
Thanks a lot Kuganka. Your recipes are all very super and fail proof.
Thanks again.

Sangeetha, if you are living near my house, I would have send some for you.

[NOV]

Navarathri is coming.... awaiting K's super recipes :redjump: :bluejump:


http://foodnightlifeblog.buzzintown.com/files/2012/10/Popular-Navratri-Food.jpg

[uwitiusoj]

K yesterday I could not make it. But made fried bee hoon for todays dinner. Super K pan looked liked washed ( emptied completely ).

[gulabjamun]

Thanks Kuganka for all your nice recipes. I am also looking forward to all your Navarathiri recipes.
Thanks.

[kugan98]

எவ்ளோ இளைச்சுப் போயிருக்கேன் தெரியுமா ராஜ் ராஜ் சார் ;)

குகன் ஜி..

//[so i prepare what ever they get in the canteen, but vegetarian version.
Not like my days, curd rice, lemon rice, all packed in lunch boxes.//

இருந்தாலும் அந்தக் காலத்தில அந்த தயிர்சாதம் + மாவடு லஞ்ச் டயத்துல எவ்ளோ திம்னு இருக்கும் தெரியுமா..
இது தெரியாம அம்மாவைத் திட்டியுமிருக்கிறேன்..இப்போது கோதுமை ரைஸ் ஒரு ஸ்கூப் சாப்பிடும் போது :) டயட்..!


Quote=rajraj;1076749]your avatar says a lot! :)[/quote]

Thanks Kannan anneh for your nice post.
Anneh, the same thing with me, I used to despise my mom for always giving me curd rice.
So much so all my friends would tease by calling me, "tho varuthuda namma tayir saatham.
I regret so much now, that's all that they could give us those days.
Thanks and take care, Kugan

[kugan98]

Dear Sangeetha, I was so happy that every one enjoyed your food and stayed back for dinner.
Oh that is a very big plus point for you. Well done Sangeetha.
I know how tired you would have been.

Thanks for the payir sundal recipe, would come very handy for Navarathiri prayers.
I always make 9 different sundals, each for one day.
Thanks and take care, Kugan

[kugan98]

What a great opportunity to visit kugan for a couple of weeks and regain the lost weight ! :lol:

I wish I had that opportunity. May be, I will live on one meal a day in this Purattaasi month! :)



Why uncle, enjoy your food, bakthi manasil irunthaal poothum.
Thanks and take care, Kugan

[kugan98]

Kugan akka

Have you ever tried wattalappam ?


Dear P.S Tamby, wattalappam is a Sri Langka dessert, using lots of eggs, coconut milk and brown sugar.
Mostly it is a steamed dish. I do not do it because of the eggs. (D0 you take eggs?)

In Malaysia we have a dish called caramel custard, we use little eggs, fresh milk and palm sugar.
It is loved by the elders as well as children. My children love this baked caramel custard.

Since now we do not consume eggs, I modified the recipe and made eggless caramel custard.
It cannot be baked , but something is better than nothing.

Tamby if you want I can post the real Sri Lanka dessert recipe for you.
Here is our version of the eggless type. Kugan

EGGLESS CARAMEL PUDDING


Ingredients:
3 cups - milk
4 level tsp - custard powder
15 tsp - sugar
1/2 tsp - vanilla essence
7 gms - china grass or 11/2 tbsp – gelatin

Method
1. Soak the china grass in 3/4th cup water for 1 hour.
2. Put to cook on a slow flame until it dissolves.
3. You can use gelatin (with 1/4 cup water) instead of china grass.
4. In a pan add 4 teaspoons of sugar for caramelising and 1 teaspoon of water and go on cooking until it becomes brown.
5. Spread it all over the mould,rotating the mould to spread the sugar evenly. Keep aside for 10 mins.
6. Mix the custard in 1/2 cup cold milk.
7. Boil the remaining milk with rest of the sugar.
8. When milk starts boiling add the custard and go on cooking until it becomes thick.
9. Add the china grass(or gelatin mixture) to the custard.
10. Boil again for 2 mins.Strain the mixture into a container.
11. Add the vanilla essence. Mix well.
12. Pour this mixture over the prepared mould.
13. Put it to set in the refrigerator for 1 hour.
14. Before serving loosen the sides with a sharp knife and invert on a plate.



http://4.bp.blogspot.com/-WLl_NTm0Pys/TcFSgFcTtWI/AAAAAAAAAqU/dQ6znA4HIAk/s1600/caramelpudding.jpg

[kugan98]

Kuganka, very sorry for the hot pm. Thank you very much for the roasted rice pidi kozhukattai.
I tried and it came out very nice. Every one liked it in our house. I used coconut milk as you said.
This will be a regular fare in our house. We made it for tea.
Thanks a lot Kuganka. Your recipes are all very super and fail proof.
Thanks again.

Sangeetha, if you are living near my house, I would have send some for you.


Thanks Rose, it was my mistake, I can understand you.
I am happy that you all liked the recipe.
To tell you the truth, my grandma at times would make these for breakfast.
I would run miles away if I knew what is for breakfast. That were at that times.
As a kid I had hatred for so many simple dishes. Now I love and miss them.
Thanks and take care, Kugan

[kugan98]

Navarathri is coming.... awaiting K's super recipes :redjump: :bluejump:


http://foodnightlifeblog.buzzintown.com/files/2012/10/Popular-Navratri-Food.jpg


Thanks NOV anneh, onnum super illa, all kinds of sundal for 9 days.

Now for Saturdays, ellu saatham and maa villkku for pooja.
Thanks and take care, Kugan

[kugan98]

K yesterday I could not make it. But made fried bee hoon for todays dinner. Super K pan looked liked washed ( emptied completely ).


Sangeetha truly you are my best booster. Glad that you liked the bee hoon.
Very soon I will post the kuih teow recipe for you. The thick flat rice noodles.
Here the famous version is called Char kuih teow.
They fry it in iron woks on high heat, you will have a type of smoky aroma.
Very famous in our NOV anneh's place in Penang.


Sangeetha, here in Malaysia the kuih teow would be cut into strands for us, I mean ready made.
In US you can get them in Lotte supermarkts, it would be like a slab.
You have to deforst it and cut into strands like these.

Thanks and take care, Kugan.


http://farm4.static.flickr.com/3184/2760852231_172987632d.jpg

[kugan98]

Thanks Kuganka for all your nice recipes. I am also looking forward to all your Navarathiri recipes.
Thanks.


Thanks Gulabjamun, for your nice post.
Please post us any feed back if you try any recipes.
Let us know too, what you did for Navarathiri?
It will be fun. Thanks and take care, Kugan

[PARAMASHIVAN]

Dear P.S Tamby, wattalappam is a Sri Langka dessert, using lots of eggs, coconut milk and brown sugar.
Mostly it is a steamed dish. I do not do it because of the eggs. (D0 you take eggs?)

thanks akka, I did not know wattalapam had eggs in it, hmm better avoid it then. can you make it without eggs akka ?

[uwitiusoj]

thanks rose for the invite. paathu rose nejamave i will show up for the food. :-D and u all might not have anything.

Thanks K for the caramel pudding recipe and explaining me about the various rice noodles dishes. enna oru mouth watering pic of the pudding recipe. I have not even tasted anything like that in my life. :(:(

I too see cooked noodles are sold here in chinese super markets. but i buy it uncooked and boil them in double quantities. refrigerate one portion. last year i used to make some times flop sometime ok. but after joining this forum, i just buy and then search a recipe of yours . but make sure i go through ur recipe thoroughly. ur numbering of ingredients help me to remember well like there are 5 items for the paste etc . but for this fried recipe I made the req portion alone. i doubted whether i can soak and refrigerate it.

[uwitiusoj]

PS Thamby in kitchen super stars chef dhamu was mentioning wattalappam and I also googled for its recipe, the main main ingredient was egg and coconut milk . but to look at the pics it was so tempting. our traditional cake. but i doubt that there will be too much eggish smell.:confused2:

[kugan98]

thanks akka, I did not know wattalapam had eggs in it, hmm better avoid it then. can you make it without eggs akka ?


Thanks Tamby for your post.
Sri Lanka's wattalapam cannot be made without the eggs.
Eggs are the ingredient that binds the wattalapam.



That's why I posted the eggless caramel for you.
I have used fresh milk instead of the coconut milk.
Also little custard flour and the agar agar to bind the milk.
Try and see Tamby, it will be very tasty.
Thanks and take care, Kugan.

[kugan98]

thanks rose for the invite. paathu rose nejamave i will show up for the food. :-D and u all might not have anything.

Thanks K for the caramel pudding recipe and explaining me about the various rice noodles dishes. enna oru mouth watering pic of the pudding recipe. I have not even tasted anything like that in my life. :(:(

I too see cooked noodles are sold here in chinese super markets. but i buy it uncooked and boil them in double quantities. refrigerate one portion. last year i used to make some times flop sometime ok. but after joining this forum, i just buy and then search a recipe of yours . but make sure i go through ur recipe thoroughly. ur numbering of ingredients help me to remember well like there are 5 items for the paste etc . but for this fried recipe I made the req portion alone. i doubted whether i can soak and refrigerate it.


Sangeetha thanks for the nice post. Here in Malaysia, you can buy, fresh yellow noodles.
Thick flat rice noodles, called kuih teow also fresh.
The thin rice noodles are always sold as dried ones.

I think, you can keep the freshly soaked thin noodles, may be for 2 days or so.
I do not think you can keep very long.

Tomorrow morning I am cooking the Char kuih teow for the family.
I will post the recipe with the pictures.

Sangeetha try the caramel pudding and see, very tasty.
If you take eggs, I will post the recipe with eggs where you can bake the custard.
Not too many eggs like the wattalapam.
Thanks and take care, Kugan.

[NOV]

Some Useful Kitchen tips..........

1) Soak the Almonds in the Water for 10-15 minutes , Now we Can Remove the Skin of Almond Easily

2)Add some Boiled rice with the Wheat Gram and Rice when Grinding.This gives you a Soft Dosas

3)Applying Lemon juice for the cut in the Apple for Browning.This helps in Keeping Apple fresh For a long time.

4)Garlic skin can be Easily peeled, when it is Slightly Warmed up Before Peeling

5)Add a pinch of Corn flour to Jar of Salt which Prevents it from Getting Damp

6)Applying oil in the sides of the vessel which we use to Boil milk will avoid the Overflowing

7)To avoid Crying in chopping Onions, cut them into two pieces and keep them in Water for 15 minutes and chop.

8)Adding a pinch of turmeric powder to the Oil in the cooking before the addition of Green Vegetables.It will retain the Greenness more even after cooking

9)Wrap the Paneer in Blotting Paper and keep in Refrigerator for Keeping fresh for So many Days

10)Keep the Green Peas in the Polythene Bag and Place in the freezer for Freshness

11)Place Tomatoes in the Water for 10 minutes, it makes it to easily peel them off and gives good taste in the cooking too

12)Tamarind is an Excellent Polisher in Copper and Brass items.Rub the desired shining part with wet slab tamarind and some salt sprinkled on it will give you total new look

13)Burn a Small grain of Asafoetida over the Burning coal and invert the empty pickle jar for some times before putting the pickles will avoid the growth of Fungi in Pickles

[uwitiusoj]

K,

Jolly :cheer::pink::redjump::ty: I am so happy and eagerly waiting for the Char kuih teow recipe. I already boiled the big flat rice noodles and refrigerated it.

Oh I have never tasted fresh noodles except sevai. Do feel its worth buying? may be I willl get it somewhere here but will be expensive. So do you all always make the fried noodles using fresh ones and never use dried packets?

K can u also recommend some good brand soy sauce? All essential sauce I should buy. I will get all type of sauces here so pls recommend me K. Nowadays I am making a lot of malaysian/chinese/thai so I am going to have all the required ones.

I have the kikkoman soy sauce naturally brewed but it doesnt say light or dark. I have the siracha chille sauce and sambal oelek. these 3 I use. but i also have organic worcestershire sauce, and vegetable oyster flavor sauce. I do not use them ,I dont know how to use it properly. can u pls suggest some usages for those 2 sauces also K?

Is MSG (ajinamoto) widely used there? Do u use it at times?

When ever u get time pls reply. Sorry too many questions.

sometimes when i order in restaurant they give these fried rice noodles with some peanut powder on top they are tasty too. do not remember name.

[kugan98]

Dear Sangeetha, I am posting the Char kuey Teow recipe for you.
The secrect behind the recipe is cooking on very high flame in an iron wok.
It gives out a very good smokey, burnt aroma, of the garlic and sauce.
Mostly they use prawns and cockles for this fried noodles.
I have given the version how to use an egg in this recipe.
Vegetarians can omit the egg. Thanks Kugan.


CHAR KUEY TEOW

Ingredients:

Chilli Paste:

20 grms dried red chilli, soaked in water
2 fresh red chillies
3 small shallots sliced
A pinch of salt.

2 tsp oil.
Grind all ingredients for chilli paste. Heat the 2 tsp of oil,
Stir fry the chilli paste until aromatic. Dish

out and keep aside.
Use as much as needed.

Sauce mix:
4 tbs soy light soy sauce
1 tbs dark soy sauce
1 tsp sugar
2 big pinches of white pepper
Mix well and keep aside


2 tbs oil
3 pips of garlic chopped fine
A big hand full of fresh bean sprouts
A big hand full of mustard leaves cut into 2 inches in length

500 grms of flat rice noodles, completely loosened.

1 egg (optional )

A big hand full of Chinese chives, cut into 2 inch in lengths

Method:

Heat a iron wok over high flame until it starts to smoke. Add the oil into the wok.
Add in the chopped garlic and do a quick stir.
Add in the bean sprouts into the wok with the mustard leaves.
Add also the flat rice noodles, the sauce into the wok, and stir vigorously to blend well.

Using a spatula, push the noodles to one side and crack an egg on it.
Use the spatula to break the egg yolk and stir to blend with the egg white.
Flip the noodles and cover the egg, and wait for about 15 seconds.

Add in the chilli paste, continue to stir fry and make sure the egg is cooked through.
Add chives do a couple of quick stirs, dish out and serve.


FRESH KUEY TEOW NOODLES:

http://farm4.staticflickr.com/3690/9992501214_02e009eaf8_z.jpg



FRIED KUEY TEOW NOODLES:

http://farm8.staticflickr.com/7313/9992555086_e8e8548843_z.jpg

[kugan98]

K,

Jolly :cheer::pink::redjump::ty: I am so happy and eagerly waiting for the Char kuih teow recipe. I already boiled the big flat rice noodles and refrigerated it.

Oh I have never tasted fresh noodles except sevai. Do feel its worth buying? may be I willl get it somewhere here but will be expensive. So do you all always make the fried noodles using fresh ones and never use dried packets?

K can u also recommend some good brand soy sauce? All essential sauce I should buy. I will get all type of sauces here so pls recommend me K. Nowadays I am making a lot of malaysian/chinese/thai so I am going to have all the required ones.

I have the kikkoman soy sauce naturally brewed but it doesnt say light or dark. I have the siracha chille sauce and sambal oelek. these 3 I use. but i also have organic worcestershire sauce, and vegetable oyster flavor sauce. I do not use them ,I dont know how to use it properly. can u pls suggest some usages for those 2 sauces also K?

Is MSG (ajinamoto) widely used there? Do u use it at times?

When ever u get time pls reply. Sorry too many questions.

sometimes when i order in restaurant they give these fried rice noodles with some peanut powder on top they are tasty too. do not remember name.


Dear Sangeetha, thanks, thanks for your nice post and questions.
You have asked and I have just posted the char kuey teow noodles:-D:-D:-D


Sangeetha as I told earlier, I have not seen dried flat rice noodles, here or in US.
If you get dried once well and good, you can use them. I always use fresh flat rice noodles, sometimes dried yellow noodles,
and all the time dried thin rice noodles called bee hoon.

As for the sauce, I too used kikkoman soy sauce while in US. It is a light soy sauce.
They do not have the dark black soy sauce in US. I took a big bottle when I visited Meerra.
I will bring and Fedex to you the next time I visit US.

And you know one thing, here in Malaysia we do not get siracha chilli sauce:roll:
You can get our Malaysian style maggie chilli sauce in the India aisle .

Sangeetha instead of the sambal olek, you can make the chilli paste, as I have done for the char kuey teow recipe.
That is the basic chilli paste we use for all our sambals, noodles and things.


The worcestershire sauce, and vegetable oyster flavor sauce. can be used to stir fry Chinese type of vegetables.

MSG (ajinamoto) is widely used in Chinese cooking to bring out the sweet flavour.
I do not use it as my nephew Yuvan is allergic to it. No harm using it once in a way to enjoy the flavour.


Sangeetha, normally peanuts is used in many Kung Pao dishes.
The next time you order noodles ask them the name of the dish.
I will post at my earliest, Kung Pau noodles with peanuts and fried veges.


I am posting a yellow noodles stir fried in the same manner like the kueh teow.
I just added tofu in it. Enjoy all the noodles.
Thanks and take care, Kugan.

[kugan98]

Some Useful Kitchen tips..........

1) Soak the Almonds in the Water for 10-15 minutes , Now we Can Remove the Skin of Almond Easily

2)Add some Boiled rice with the Wheat Gram and Rice when Grinding.This gives you a Soft Dosas

3)Applying Lemon juice for the cut in the Apple for Browning.This helps in Keeping Apple fresh For a long time.

4)Garlic skin can be Easily peeled, when it is Slightly Warmed up Before Peeling

5)Add a pinch of Corn flour to Jar of Salt which Prevents it from Getting Damp

6)Applying oil in the sides of the vessel which we use to Boil milk will avoid the Overflowing

7)To avoid Crying in chopping Onions, cut them into two pieces and keep them in Water for 15 minutes and chop.

8)Adding a pinch of turmeric powder to the Oil in the cooking before the addition of Green Vegetables.It will retain the Greenness more even after cooking

9)Wrap the Paneer in Blotting Paper and keep in Refrigerator for Keeping fresh for So many Days

10)Keep the Green Peas in the Polythene Bag and Place in the freezer for Freshness

11)Place Tomatoes in the Water for 10 minutes, it makes it to easily peel them off and gives good taste in the cooking too

12)Tamarind is an Excellent Polisher in Copper and Brass items.Rub the desired shining part with wet slab tamarind and some salt sprinkled on it will give you total new look

13)Burn a Small grain of Asafoetida over the Burning coal and invert the empty pickle jar for some times before putting the pickles will avoid the growth of Fungi in Pickles



NOV anneh, thanks, thanks for all the very very useful tips that you have posted.
Thanks again. Kugan

[kugan98]

Sangeetha, the fresh yellow noodles that I fried with the same Char Kuey Teow recipe.
Only added fried tofu pieces along with other things.
Kugan.


FRESH YELLOW NOODLES:

http://farm8.staticflickr.com/7357/9992499055_072c58d2b3_z.jpg



FRIED YELLOW NOODLES:


http://farm4.staticflickr.com/3695/9992557136_a9acdd0381_z.jpg

[rose75]

Kuganka, your char kuey teow and yellow noodles are mouth watering. I wish I was living near your house.

Your explanations to Sangeetha is so perfect. Why no thick soy sauce for me?
Waiting for the Kung Pau noodles. Thanks.

[rose75]

Thanks NOV for the nice tips . Though we know some, on the whole every thing is very useful.
Thanks.

[uwitiusoj]

Thank you very much K for both the recipes.:ty::ty::ty::ty: Looks mouth watering. Oh I see this much soy sauce required. Thats why mine is taste less. Also the chille paste sounds easy so I will make it in bulk and store it. K do u mean to say this much chilles required to make 500 gms of noodles? :ashamed:

K I do get all sauces here , I am just confused which one to pick. THere are minimum 50 Chinese/hong kong/korean groceries near my home. I have also seen the dark sauce and the light one. I am going to buy dark and light now. When I go to the market I will try to take pic and post it here.

I also forgot to answer one of your questions. I do eat egg when its made without the smell. Do not enjoy too much of egg yolk. You know the sweet acchu murukku I do not like it because I get the egg smell in it. But I enjoy some cakes though there is egg in it because I do not get that smell. My husband is so fond of the chinese cakes here sold in a Chinese bakery here but I hate them because of the egg smell. So if I do not get the egg smell I do like all desserts with egg.

I get your point so instead of using those sauces in noodles I should use them in vegetable fry. Thanks K for the info. Not only I got recipe for the noodle also for the Mustard leaves. You are so sweet.

[kugan98]

Kuganka, your char kuey teow and yellow noodles are mouth watering. I wish I was living near your house.

Your explanations to Sangeetha is so perfect. Why no thick soy sauce for me?
Waiting for the Kung Pau noodles. Thanks.

Thanks Rose for your post.
Imm sollungga, where do you live? I will send a truck load of thick soy sauce for you.:-D:-D
Thanks and take care, Kugan.

[kugan98]

Thank you very much K for both the recipes.:ty::ty::ty::ty: Looks mouth watering. Oh I see this much soy sauce required. Thats why mine is taste less. Also the chille paste sounds easy so I will make it in bulk and store it. K do u mean to say this much chilles required to make 500 gms of noodles? :ashamed:

K I do get all sauces here , I am just confused which one to pick. THere are minimum 50 Chinese/hong kong/korean groceries near my home. I have also seen the dark sauce and the light one. I am going to buy dark and light now. When I go to the market I will try to take pic and post it here.

I also forgot to answer one of your questions. I do eat egg when its made without the smell. Do not enjoy too much of egg yolk. You know the sweet acchu murukku I do not like it because I get the egg smell in it. But I enjoy some cakes though there is egg in it because I do not get that smell. My husband is so fond of the chinese cakes here sold in a Chinese bakery here but I hate them because of the egg smell. So if I do not get the egg smell I do like all desserts with egg.

I get your point so instead of using those sauces in noodles I should use them in vegetable fry. Thanks K for the info. Not only I got recipe for the noodle also for the Mustard leaves. You are so sweet.


Dear Sangeetha, thanks for your nice post. Please do not hesitate to ask any of your questions.
Sometimes I could be wrong.

Sangeetha, in cake making and cookies, you have to strictly follow the recipe as per measurements.
Other wise your baking would be a flop.

In cooking, the recipe is only a guideline as to how the dish is made and also what ingredients go into it.
The chilli, sourness, salt and things, we add according to our likeness and how our family likes.
You can make the chilli paste and store it in your fridge. I do not like the sambal olek

You can add chilli, as to how much your family likes the heat, not necessary the whole paste. Sauces too the same.
As per my house, I love a little bit more sour, my co-sister does not like sour things.
So when I make sambals, rasams, puli kulambus, I take into consideration her tastes.
once in a way, I will cook little as per my taste:-D:-D

I did not know that they had dark soy sauce in US. I walked so many times, looking so closely in the sauce section.
Finally, I picked up courage and packed a big bottle of our Malaysian dark soy sauce to be taken to US.
My heart was in my mouth till I cleared the immigration in US.:smokesmile::smokesmile:


Good news for you Sangeetha, do you know that you can make egg less achu murukku.
Try it out for this Deepavalli. We are very strict vegetarians, not even eggs.
Our children miss out on lot of cakes and things because of eggs.
They had a big debate with the elders in our house, regarding egg, and lost out.

Thanks Sangeetha, I feel very happy sharing, what ever I know with you.
I have got a tapioca recipe, that is very common in Malaysia.
I will post it for you.
Thanks and take care, Kugan

[kugan98]

TAPIOCA ROUNDS OR (BALLS )


Ingredients:

350 grms of cleaned tapioca
100 grms caster sugar
90 grms grated fresh coconut
¼ tsp salt


Batter:
20 grms plain flour
80 grms rice flour
1/3 tsp salt
150 ml water
½ tsp baking powder
1/8 tsp baking soda
A pinch of yellow color

Oil for deep frying


Method:

Steam the tapioca until very soft, remove and mash it while it is still hot.
Discard any fibrous bits found in the tapioca.
Add in the sugar, coconut and salt, mix every thing well.
Shape them into lemon size balls and keep aside.

Combine all the ingredients for the batter.
Heat the oil in a wok for deep frying. Use medium heat.
Now dip each ball of tapioca into the batter and fry until a crust forms.
Remove and serve with hot tea or coffee.


http://farm8.staticflickr.com/7395/9992560426_fbafdbef06_z.jpg

[kugan98]

Here Sangeetha, egg less achu murukku for you.
Kugan.


EGGLESS ACHU MURUKKU (ROSE COOKIES)

Ingredients:

1 cup rice flour
½ cup plain flour
1/8 th cup corn flour
Sieve the 3 flours well together

1 ¼ cup thick coconut milk
½ cup sugar
½ tsp salt
A pinch of white lime (chunnambu )
Oil for frying

Method:
Put the flours, sugar, white lime and coconut milk in a bowl.
Mix well till the sugar dissolves.
Beat the batter till it becomes smooth.

Heat oil in a wok over medium flame.
Take the achu murukku mould and dip it into the oil to make it hot.
When the mould is hot, dip it into the batter.
Take care not to let the batter cover more than ¾ of the height on the mould.

Plunge the mould into the hot oil and hold for a minute.
Then slip the murukku off the mould by shaking it gently.
Let the murukku cook for 1-2 minute till it turns lightly brown.
Remove and drain onto a kitchen paper towel.
When cool store in a airtight tin.



http://img203.imageshack.us/img203/6748/amurukku.jpg

[uwitiusoj]

K,

THank you very much for both the sweet delights. Both look like a very very light snack for the tea time. I just now googled for the mold thinking of alternative :think::think:

I also came here to give you the recipe of Puliserry from the mami, which goes well with sevai and pappadam.

Puliserry 1 Without Coconut

THuvar dal - 2.5 tbs

Rice - 1.5 tbs

Pachai milagai - 6

Curd - 1 cup mixed in 1/2 cup water

Milk - 1 cup

Seasoning - Mustard seeds - 1tsp, Whole red chilles (neeta milgai) - 2, Vendayam - 1/4 tsp, curry leaves

Method:

Dry fry the rice and thuvardal for 3 to 4 mins , once it cools grind it to a paste along with green chilles and little water. Season the given ingredients , meanwhile mix the paste with the milk and add this mixture to the seasoning, do not boil this just oru kothi vandavudan take it off the stove and once this cools add the salt and curd water mixture. at this stage it can be heated in medium heat but this too should not boil take it off the stove otherwise it will curdle.

Puliserry 2 with coconut

Coconut - 1/2 mudi

Pachai Milagai - 6

Curd water Mixture same as above.

Seasonig same as above.

Grind the coconut and green chilles to a paste (not too smooth) mix it with 1 cup water. Season the given ingredients and then add the coconut mixture keep the flame in medium once it slightly boils add the curd water mixture and slightly boil and take if off the stove immediately.

Note

In both ways once can use vegetables like Okra, Chow Chow or WHite Pumkin. If you wish to use after seasoning throw the vegetables in and with minimum minimum water boil them.

Mami told both will go with sevai and she has served me that day the one without coconut. Oh I did not even know.

[PARAMASHIVAN]

PS Thamby in kitchen super stars chef dhamu was mentioning wattalappam and I also googled for its recipe, the main main ingredient was egg and coconut milk hmm, thanks for confirming it :)

[PARAMASHIVAN]

That's why I posted the eggless caramel for you.
I have used fresh milk instead of the coconut milk.
Also little custard flour and the agar agar to bind the milk.
Try and see Tamby, it will be very tasty.
Thanks and take care, Kugan.

Thanks akka, I will try it, but it looks like Caramel triffles? If so it is easier to buy from supermarkets than making it :lol2: :yessir:

[uwitiusoj]

Dear Sangeetha, thanks for your nice post. Please do not hesitate to ask any of your questions.
Sometimes I could be wrong.

Sangeetha, in cake making and cookies, you have to strictly follow the recipe as per measurements.
Other wise your baking would be a flop.

In cooking, the recipe is only a guideline as to how the dish is made and also what ingredients go into it.
The chilli, sourness, salt and things, we add according to our likeness and how our family likes.
You can make the chilli paste and store it in your fridge. I do not like the sambal olek

You can add chilli, as to how much your family likes the heat, not necessary the whole paste. Sauces too the same.
As per my house, I love a little bit more sour, my co-sister does not like sour things.
So when I make sambals, rasams, puli kulambus, I take into consideration her tastes.
once in a way, I will cook little as per my taste:-D:-D

I did not know that they had dark soy sauce in US. I walked so many times, looking so closely in the sauce section.
Finally, I picked up courage and packed a big bottle of our Malaysian dark soy sauce to be taken to US.
My heart was in my mouth till I cleared the immigration in US.:smokesmile::smokesmile:


Good news for you Sangeetha, do you know that you can make egg less achu murukku.
Try it out for this Deepavalli. We are very strict vegetarians, not even eggs.
Our children miss out on lot of cakes and things because of eggs.
They had a big debate with the elders in our house, regarding egg, and lost out.

Thanks Sangeetha, I feel very happy sharing, what ever I know with you.
I have got a tapioca recipe, that is very common in Malaysia.
I will post it for you.
Thanks and take care, Kugan

then you are like me. I too like sour dishes. every time I pass through immigration same thing here, heart will be beating at a different range. madam always bring one extra baggage. fulla foods, some swami padams, few indian dresses which all my family gave. but mostly the baggage is full of foods. friendsku gifts sweet snacks for them etc. only this time I learnt what is very imp to bring and what is less imp.

Will you use malaysian dried red chilles for these kind of paste or the indian ones. When ever I visit chinese stores they sell lot of whole long red chilles in packets and its cheap compared to indian but i do not know how spicy it will be so never buy.

I also buy mexican arbol peppers ( kaanja neeta milagai ) it looks light in color compared to our neeta milagai but sema kaaaaaaaaaaaram.:frightened::frightened:

[uwitiusoj]

PS Thamby this one is not Wattalappam but may be match your taste buds Vattayappam

http://www.erivumpuliyumm.com/2011/10/vattayappammom-and-four-kidoos-steamed.html

[NOV]

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-prn2/q71/1209291_593838797345432_2065367090_n.jpg


Fresh Cucumber Salad...stays in the frig up to 2 months!

7-cups unpeeled pickling cucumbers sliced thin (about 7 large dills)
1-cup sliced onions
1-cup sliced bell peppers
1-tbsp salt
1-cup white vinegar
2-cups sugar ( I would sustitute with stevia for lower carb)
1-tsp celery seed
1-tsp mustard seed

Mix cucumbers, onions, peppers and salt; set a side
Put vinegar, sugar, celery seed and mustard seed in a pot and bring to a boil
Remove from heat and let cool for one hour
Pour mixture over cucumbers
Put in jars and store in refrigerator
Will keep up to 2 months

Makes 2 quart jars

[sudha india]

Hello everybody

So many pages and recipe to catch up..........
Ellarukkum Happy Navarathri.

[PARAMASHIVAN]

PS Thamby this one is not Wattalappam but may be match your taste buds Vattayappam

http://www.erivumpuliyumm.com/2011/10/vattayappammom-and-four-kidoos-steamed.html

Thanks akka , though I am not a great fan of sweet dishes, this one is tempting , thanks again :)

[kugan98]

K,

THank you very much for both the sweet delights. Both look like a very very light snack for the tea time. I just now googled for the mold thinking of alternative :think::think:

I also came here to give you the recipe of Puliserry from the mami, which goes well with sevai and pappadam.

Puliserry 1 Without Coconut

THuvar dal - 2.5 tbs

Rice - 1.5 tbs

Pachai milagai - 6

Curd - 1 cup mixed in 1/2 cup water

Milk - 1 cup

Seasoning - Mustard seeds - 1tsp, Whole red chilles (neeta milgai) - 2, Vendayam - 1/4 tsp, curry leaves

Method:

Dry fry the rice and thuvardal for 3 to 4 mins , once it cools grind it to a paste along with green chilles and little water. Season the given ingredients , meanwhile mix the paste with the milk and add this mixture to the seasoning, do not boil this just oru kothi vandavudan take it off the stove and once this cools add the salt and curd water mixture. at this stage it can be heated in medium heat but this too should not boil take it off the stove otherwise it will curdle.

Puliserry 2 with coconut

Coconut - 1/2 mudi

Pachai Milagai - 6

Curd water Mixture same as above.

Seasonig same as above.

Grind the coconut and green chilles to a paste (not too smooth) mix it with 1 cup water. Season the given ingredients and then add the coconut mixture keep the flame in medium once it slightly boils add the curd water mixture and slightly boil and take if off the stove immediately.

Note

In both ways once can use vegetables like Okra, Chow Chow or WHite Pumkin. If you wish to use after seasoning throw the vegetables in and with minimum minimum water boil them.

Mami told both will go with sevai and she has served me that day the one without coconut. Oh I did not even know.


Dear Sangeetha, here is the Puliserry, that I cooked.


http://farm6.staticflickr.com/5481/10036974654_00f1fed6c1_z.jpg

[kugan98]

Thanks akka, I will try it, but it looks like Caramel triffles? If so it is easier to buy from supermarkets than making it :lol2: :yessir:


P.S Tamby :notthatway: You have to cook it to see the taste.
Anyway, triffles and these caramel puddings are so different, that's what I think.:confused2:
Anyway thanks and take care, Kugan.

[kugan98]

then you are like me. I too like sour dishes. every time I pass through immigration same thing here, heart will be beating at a different range. madam always bring one extra baggage. fulla foods, some swami padams, few indian dresses which all my family gave. but mostly the baggage is full of foods. friendsku gifts sweet snacks for them etc. only this time I learnt what is very imp to bring and what is less imp.

Will you use malaysian dried red chilles for these kind of paste or the indian ones. When ever I visit chinese stores they sell lot of whole long red chilles in packets and its cheap compared to indian but i do not know how spicy it will be so never buy.

I also buy mexican arbol peppers ( kaanja neeta milagai ) it looks light in color compared to our neeta milagai but sema kaaaaaaaaaaaram.:frightened::frightened:


You are right Sangeetha, we are allowed 23kg of 2 bags. One bag would be full of all kinds of dried food.
Meerra too would take back all kinds of Malaysian food that she misses.
One of the item would be dried chillies, all neatly cut into small pieces with most of the seeds removed.:-D
The next bulk item would be Baba brand red chilli powder.

Sangeetha I too find the red chillis found there to be thick and somewhat little blackish.
The paste would not be as red as we get here, also it would not be that kaaram.

Sangeetha you know what we do, cut up the red chillis, soak them in very hot water.
use gloves and wash them twice, you can see the water like little black.
now you blend the chilli, with shallots, and little garlic, then saute them with little oil.
This way the paste will last longer than the raw paste.
Thanks and take care.

There are many types of red chillies, I use this type:


http://farm4.staticflickr.com/3776/10037016135_ba5a96e463_z.jpg

[kugan98]

PS Thamby this one is not Wattalappam but may be match your taste buds Vattayappam

http://www.erivumpuliyumm.com/2011/10/vattayappammom-and-four-kidoos-steamed.html


Dear P.S Tamby and Sangeetha, here in Malaysia we have our own vattalappam.
It is called steamed rice cake, I will do and post with picture.

Tomorrow is my son's Government exam. He is very relaxed.
I am only very stressed and scared.
Early morning have to go to temple, will come home and do if time permits.
Thanks and take care, Kugan.

[kugan98]

Thanks NOV anneh for the fresh cucumber salad, looks very simple and easy.

I made made a similar one on Monday for my son's prefect's party. Each person had to bring 2 items.
Cut up the cucumber, red chilli, onions, pineapple,
added, sugar, vinegar, and salt. Mixed up the lot and gave as salad:-D
The other was ghee rice. Thanks anneh . Kugan.



NOV anneh, is there anything called pickling cucumber, or is it our cucumber:confused2:

[kugan98]

Hello everybody

So many pages and recipe to catch up..........
Ellarukkum Happy Navarathri.


Hello Sudha, hope you enjoyed your trip well.
Take your time to go through the recipes.

Happy Navarathiri to you too.
Take care, Kugan.

[NOV]

NOV anneh, is there anything called pickling cucumber, or is it our cucumber:confused2:I think our cucumber should do fine :)

All the best for Kugan's PMR - smart boy, he will get 9As, don't worry!

[kugan98]

IT IS CELEBRATING TIME AGAIN.

KUGAN'S KITCHEN WISHES OUR BELOVED SUDHA

A VERY HAPPY BIRTHDAY, BLESSINGS FROM SRI RENGANATHAR

FOR A HEALTHY, HAPPY AND LONG LIFE.



HERE IS YOUR CAKE:


http://farm8.staticflickr.com/7291/10037600616_f504a75c9a_z.jpg



YOUR SWEETS SUDHA:


http://farm6.staticflickr.com/5475/10037544954_9e50cf1c31_z.jpg

[kugan98]

HAPPY GANDHI JAYANTHI


http://izquotes.com/quotes-pictures/quote-prayer-is-not-asking-it-is-a-longing-of-the-soul-it-is-daily-admission-of-one-s-weakness-it-is-mahatma-gandhi-68099.jpg

[kugan98]

Thanks NOV anneh, unggal vaai muhurtham pallikatum.
Kugan.

[uwitiusoj]

thank you K for making the pulisery, did you made the one with or without coconut? this one looks like its made with coconut, am i right :oops2:

:boo::boo: yesterday i made your FRIED KUEY TEOW wow wow wow ooo hu yummy. now I know I was using very less sauces. I need to buy more rice noodles now. because both of us liked it so much. I did not have the time to shop for dark soy sauce so made it with the light one because the pic was so tempting to try.

hope your son did the exams well.

[rose75]

Wish your son all the success in his exam.
Thanks for all the nice noodle recipes.
Will try and post the feed back soon.
Thanks

[sudha india]

Thank you K for remembering and for the delicious sweets / cake.
Day went off well.

[kugan98]

thank you K for making the pulisery, did you made the one with or without coconut? this one looks like its made with coconut, am i right :oops2:

:boo::boo: yesterday i made your FRIED KUEY TEOW wow wow wow ooo hu yummy. now I know I was using very less sauces. I need to buy more rice noodles now. because both of us liked it so much. I did not have the time to shop for dark soy sauce so made it with the light one because the pic was so tempting to try.

hope your son did the exams well.


Sorry Sangeetha busy with son, could not come yesterday to the forum.
Wow, your feedbacks are making me fly in the air.
:ty::ty::ty: Enjoy all the types of noodles.

OH! we are having a detective in our forum.:happydance::happydance::happydance:
You are right Sangeetha, I added coconut to the dish.

Two days have passed, and he still has Monday and Tuesday to go.
He looks steady, it is only we feel scared.

Sangeetha as I promised I am posting the Vatalappam, Malaysian style.
Thanks and take care, Kugan

[kugan98]

Dear Sangeetha and P.S Tamby, here is the recipe.

MALAYSIAN STEAMED RICE CAKE

Ingredients:

½ tsp dry yeast
2 tbs warm water
1 tsp sugar

150 ml water
110 grms caster sugar
2 pandan leaves, torn and tied in a knot


140 grms fine rice flour
150 ml water
¼ tsp salt

1/2 tsp oil

Little grated coconut mixed with little salt

Method:

Dissolve the yeast in warm water, sugar and allow to froth.
Keep aside.

Boil the sugar with the 150ml water and the pandan leaves for 5 minutes.
Leave aside to cool well.

Now mix the flour, 150ml water and salt in a bowl,mix well without any lumps.
Add in the frothy yeast mixture.
Add also the sugar syrup (remove the pandan leaves )
Mix well and filter it if necessary. Leave aside for 2 hours for the yeast to take effect.

Grease a cake tin, and heat a steamer with water to boil.
Place the greased tin in the steamer, once the tin is heated,
Stir the frothy rice mixture and pour into the tin, cover with a lid and steam for about 20 minutes,
or till done. Remove and cool before slicing. Roll in the coconut and serve.


http://farm4.staticflickr.com/3713/10067594295_59e6253af5_z.jpg

[kugan98]

Wish your son all the success in his exam.
Thanks for all the nice noodle recipes.
Will try and post the feed back soon.
Thanks


Thanks Rose for your nice post.
Your feed backs, would be like boosters to us.

Thanks for your wishes.It is all the blessings that would give him the success.
Kugan

[kugan98]

Thank you K for remembering and for the delicious sweets / cake.
Day went off well.


Thanks Sudha for your nice post.
Glad that your day went off well.
Your happiness counts most, take care, Kugan.

[uwitiusoj]

K, thanks for the Malaysian steamed cake. definitely intresting. I have tasted this one and I like the mild sweetness. I thought coconut milk was added. Looks simple to make also without any fat. your pic looks so juicy and soft.

I made one of your frosting chocolate cake. I measured everything properly and was so happy of doing it exactly as said. But then realized instead of using self rising flour I used the bread flour by mistake. Immediately labeled all my containers as plain flour, cake flour and bread flour. End result was not bad though. The cake is already over. can one make whipping cream using whole milk K?

K how long I should soak the bee hoon in hot water ?again I made the fried recipe but this time I soaked in hot water for a little more time.

[uwitiusoj]

Rain Rasam

Tomato - 1

Tamarind - chinna vengayam size soaked in water for 30 mins

coriander and curry leaves - little

Seasoning - Musturd seeds, Jeera, Curry leaves, Ghee

Grind

Thur dal - 1 tbs

pepper - 1 tea spoon

jeera - 1 tea spoon

dhania - 1 tea spoon

Curry leaves - 10

Garlic - 2 pods

whole red chilies - 2

perungayam - little

Method

chop the tomato and add it to a pot. add the tamarind water, req salt, some coriander leaves and curry leaves squeeze them all in hand. boil this in medium heat. mean while dry grind all the given ingredients for grinding without frying them to a slightly coarse powder. mix this in water , once u see one boil of the tamrind mixture add the grinded pwd which is mixed in water. nicely mix it with the rasam.

while this is boiling, season the given ingredients for seasoning in ghee and add it on top of the rasam. when u see just one boil and the noorai turn off the stove and serve.

Best during rainy days.

[NOV]

K how long I should soak the bee hoon in hot water ?again I made the fried recipe but this time I soaked in hot water for a little more time.I don't soak in hot water at all. Just soak in tap water for about an hour or so. After that use it straight away in your recipe.
The only time I cook bee hoon in hot water is when I want to make bee hoon soup.

[kugan98]

K, thanks for the Malaysian steamed cake. definitely intresting. I have tasted this one and I like the mild sweetness. I thought coconut milk was added. Looks simple to make also without any fat. your pic looks so juicy and soft.

I made one of your frosting chocolate cake. I measured everything properly and was so happy of doing it exactly as said. But then realized instead of using self rising flour I used the bread flour by mistake. Immediately labeled all my containers as plain flour, cake flour and bread flour. End result was not bad though. The cake is already over. can one make whipping cream using whole milk K?

K how long I should soak the bee hoon in hot water ?again I made the fried recipe but this time I soaked in hot water for a little more time.

My dear Sangeetha, thanks for your nice post.
You are right there is no coconut milk in the Malaysian steamed cake. You can reduce the sugar if you do not like it sweet.

Good that you labelled all the flours, so you do not make mistake. Bread flour has high gulten, good for making bread.
You cannot make whipping cream using whole milk. You can chill a tin of evaporated full cream milk, and whip it up.

O.K now to the soaking of the bee hoon, Sangeetha, here normally we soak the bee hoon in tap water for about an hour.
The bee hoon would be little soft, when you fry the bee hoon, your sauces plus the little water from the vegetables make up the liquid.
So when you add the bee hoon last and keep up stirring, the bee hoon would absorb all the liquid making the bee hoon soft.
Or if you feel the bee hoon is hard, you can sprinkle little water, and keep on stirring. This comes with experience.

That's why I said soak in warm water, not BOILING WATER for about 20 minutes.
Then drain and keep aside, it would feel soft, not very soft.
So when you fry it would be cooked well.

Sangeetha try little bee hoon soaked in tap water, then you will know how it turns up.
Do not worry, eppadi senjaalum, saapidalaam.

Thanks Sangeetha keep writing. Kugan

[kugan98]

Thanks Sangeetha for your rain rasam recipe.
good to drink piping hot during cold weather.

Going to ask Meerra to prepare it during winter.
What did you do for prayers, for Navarathiri?

For the first day, I made jaggery ponggal and channa dal sundal.
I will be making only two items daily till Saraswathy pooja day.
There will more items on Saraswathy pooja day.
Thanks and take care, Kugan.

[kugan98]

I don't soak in hot water at all. Just soak in tap water for about an hour or so. After that use it straight away in your recipe.
The only time I cook bee hoon in hot water is when I want to make bee hoon soup.


Thanks NOV anneh, I have explained to Sangeetha.
Thanks and take care, Kugan

[kugan98]

KUGAN'S KITCHEN WISHES ALL IT'S FRIENDS A VERY HAPPY NAVARATHIRI

MAY AMBAL BLESS EACH AND EVERY HOME WITH WEALTH AND PROSPERITY



http://farm8.staticflickr.com/7323/10099119225_23005b39d5.jpg

[kugan98]

First day I made sweet ponggal and channa dal sundal. Kugan



http://farm8.staticflickr.com/7421/10099146096_49b4bceaa3_z.jpg


http://farm6.staticflickr.com/5498/10099126835_e16790f55e_z.jpg

[chinnakkannan]

Nice. Enga veetila black channaa sundal..Innikku enna.. appuram our question.. intha aamai vadai enach chollappadum masaal vadai irukkE athu veetula seyyum bOthu hotel cispy ness and color varathillaiyE yEn..

[kugan98]

Nice. Enga veetila black channaa sundal..Innikku enna.. appuram our question.. intha aamai vadai enach chollappadum masaal vadai irukkE athu veetula seyyum bOthu hotel cispy ness and color varathillaiyE yEn..

Kannan anna, how are you? Missing for some time.

Now coming to the tortoise vadai:rotfl: anneh you have to soak the kadalai paruppu for at least 2 hours.
Then drain the water completely, you just pulse it coarsely, no adding water.

Kannan anneh, my friends tell me that they add 1 tbs rava for 1 cup of soaked kadalai paruppu, while grinding.
Have not tried yet, will try soon and let you know.

As for the color, first fry in medium heat for the vadai to cook through.
Then raise the heat a bit and fry till golden on each side.

Thanks and take care, Kugan

[kugan98]

Today I made lemon rice and sweet moong dal sundal.
Kugan


LEMON RICE:

http://farm3.staticflickr.com/2842/10118608486_9f1ef343a6_o.jpg


SWEET MOONG DAL SUNDAL:

http://farm8.staticflickr.com/7324/10118679933_bc337dd0cb.jpg

[chinnakkannan]

நைஸ் குகன் ஜி.. எங்க வீட்ல பட்டாணி சுண்டல் (கொலு வைக்கறவழக்கம் கிடையாது..இருப்பினும் சுண்டல் உண்டு)
உங்க ரெஸிப்பி வச்சு ஒரு நாள் குட்டி டார்ட்டாய்ஸ் வடை பண்ணி ப் பார்க்க வேண்டியது தான்.. நன்றி

[rajraj]

intha aamai vadai enach chollappadum masaal vadai irukkE athu veetula seyyum bOthu hotel cispy ness and color varathillaiyE yEn..

seyyuravanga romba soft hearted(handed)O? :)

[kugan98]

நைஸ் குகன் ஜி.. எங்க வீட்ல பட்டாணி சுண்டல் (கொலு வைக்கறவழக்கம் கிடையாது..இருப்பினும் சுண்டல் உண்டு)
உங்க ரெஸிப்பி வச்சு ஒரு நாள் குட்டி டார்ட்டாய்ஸ் வடை பண்ணி ப் பார்க்க வேண்டியது தான்.. நன்றி


Thanks Kannan anneh for your nice post.
We too do not have a kolu in our house. What I do is for the first 3 days, I will place the Durgai Amman picture,
on a separate table near the alter and do special pooja.
The next 3 days I will place Goddess Lakshmi picture and have prayers.
The last 3 days it would be Goddess Saraswathy's picture.. Every day I will make a rice and sundal.
Have the children around and have prayers . For Saraswathy pooja it would be grand with lots of neivethiyam.
The last day will have prayers, and place the Goddess picture in the alter again.
Thanks and take care, Kugan.

[kugan98]

seyyuravanga romba soft hearted(handed)O? :)


Rairai uncle, thanks for your nice post.
Kugan.

[kugan98]

The third day I made curd rice and kadalai paruppu sundal. Kugan



CURD RICE:

http://farm4.staticflickr.com/3781/10142734334_351d89046e_z.jpg


KADALAI PARUPPU SUNDAL:


http://farm6.staticflickr.com/5458/10142843715_f966ab5ecb_z.jpg

[kugan98]

Dear Rose, here is another Chinese dish, that is easy to prepare.
Hope your family likes it. Kugan


TOFU IN BRAISING SAUCE


Ingredients:
4 pieces of firm tofu
Oil for deep frying

1 tbs oil
5 pcs of the white section of the spring onion
1 pip garlic smashed
¼ cup, dried black mushroom, soaked and cut into slices

SAUCE:
¼ tsp vegetable stock powder
1 tbs oyster sauce
1 tbs dark soy sauce
1 cup water

6 pcs of snow peas
¼ cup of carrots sliced

½ tsp corn starch
2 tbs water
½ tsp sesame oil
Little green spring onion chopped for garnishing

Method:

Cut the tofu in to half to become triangles.
Slice each triangle to become 3 thin pieces. Fry the tofu until golden. Remove.

Heat a non stick wok with the 1 tbs oil. Add in the white spring onion and fry till fragrant.
Add in the smashed galric and fry for a second.
Now add in the soaked black dried mushroom, and stir fry for a second.
Add in the fried tofu and the sauce. Cover and cook on low flame until the liquid is reduced to half.

Now add in the snow peas and the carrot and let them cook for 10 seconds.
Now slowly add in the corn starch mixture and stir slowly.
Add in the green spring onion, and the sesame oil.
Give a good stir and remove, serve at once.


http://farm4.staticflickr.com/3736/10142919723_2987896bde_z.jpg

[uwitiusoj]

Hello Nov anneh and K thanks for clearing the doubts on bee hoon I will do so.

K nice sundals and rice varieties. thanks for the tofu recipe also. aaey a recipe for my oyster sauce.:pink:

Navarathri wishes to all the forum members.

[uwitiusoj]

K i made the tomato chutney by sumithira for the 2nd time it tasted very good. I also made your kaima idly, tasted just like the hotel ones. thanks for all the wonderful shares.

[PARAMASHIVAN]

Dear Sangeetha and P.S Tamby, here is the recipe.

MALAYSIAN STEAMED RICE CAKE



Sorry been a bit busy, just saw this now... Thanks akka :)

And Belated Navarathri to all :)

How come no one makes nice food for my Shivaratri :curse:

I hear Raj uncle coming :yessir:

[kugan98]

Hello Nov anneh and K thanks for clearing the doubts on bee hoon I will do so.

K nice sundals and rice varieties. thanks for the tofu recipe also. aaey a recipe for my oyster sauce.:pink:

Navarathri wishes to all the forum members.


Thanks Sangeetha for your nice post.
Glad that you understood the facts about our bee hoon.

Good use your oyster sauce, nowadays we have everything in vegetarian.
Even you can get vegetarian mayonnaise.

I am looking for a tofu recipe using Teriyaki sauce.
Here in Malaysia it is very expensive.

Happy cooking Sangeetha, Kugan

[kugan98]

K i made the tomato chutney by sumithira for the 2nd time it tasted very good. I also made your kaima idly, tasted just like the hotel ones. thanks for all the wonderful shares.


Thanks Sangeetha, Sumithira used to post to me recipes.
I have to coach her to write again. She too can cook.
She is my sister living in India.
Thanks, Kugan

[kugan98]

Sorry been a bit busy, just saw this now... Thanks akka :)

And Belated Navarathri to all :)

How come no one makes nice food for my Shivaratri :curse:

I hear Raj uncle coming :yessir:

Thanks P.S Tamby for your post.
Try the Malaysian version of the aapam, easy to make and easy to eat.

Thanks, Kugan

[kugan98]

Fourth day prayers I made Rajma sundal and Kalkandu saatham.


RAJMA SUNDAL:


http://farm8.staticflickr.com/7440/10162856956_56045ec9c7.jpg


KALKANDU SAATHAM:

http://farm6.staticflickr.com/5520/10162680114_59be678662.jpg

[rajraj]

How come no one makes nice food for my Shivaratri :curse:
I hear Raj uncle coming :yessir:


First learn about your own festivals! :)
On Sivaratri day you are supposed to fast and stay awake all night ! :)
If you had nice food you won't be staying awake! :lol:

Come down to earth and order a change to celebrate with good food! :lol:

[kugan98]

My friend gave me few bitter gourd grown in her garden.
I made it into a simple curry. Kugan


BITTER GOURD IN DAL

Ingredients:

1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
3 tbs grated coconut

1 big onion sliced
200 grms bitter gourd cut into half and sliced
Salt to taste

¼ cup toor dal soaked and boiled till cooked
2 tsp chilli powder
2 tsp coriander powder
¼ tsp turmeric powder
2 tbs tamarind paste or to taste
1 tsp jiggery or to taste

Method:

Heat the oil in a pot, add in the mustard seeds and let it crackle.
Now add in the urad dal , curry leaves and the grated coconut.
Stir fry nicely for a second.

Add in the sliced onions and the sliced bitter gourd pieces.
Saute well for a minute. Add in the salt.
Now add in the cooked toor dal with all the spices.
Add enough water for a thick consistency.

Bring every thing to boil, simmer the flame and cook for about 10 minutes.
Taste for salt and jiggery, remove and serve with rice or roti.



http://farm4.staticflickr.com/3683/10162928463_4d565db2dd_z.jpg

[chinnakkannan]

விலா வாரியா வச்சா தான்கொலுங்கறதில்லை..மனசுல பக்தியிருந்தா போதும்.. நீங்க வைக்கறதும் கொலு தான்..அழகு.. உங்களுக்கு எல்லா வளங்களையும் அந்த தேவியர் தருவர்..


Thanks Kannan anneh for your nice post.
We too do not have a kolu in our house. What I do is for the first 3 days, I will place the Durgai Amman picture,
on a separate table near the alter and do special pooja.
The next 3 days I will place Goddess Lakshmi picture and have prayers.
The last 3 days it would be Goddess Saraswathy's picture.. Every day I will make a rice and sundal.
Have the children around and have prayers . For Saraswathy pooja it would be grand with lots of neivethiyam.
The last day will have prayers, and place the Goddess picture in the alter again.
Thanks and take care, Kugan.

[chinnakkannan]

பரம சிவனுக்கே சிவராத்திரியைப் பத்தித் தெரியலையே ராஜ் ராஜ் சார் :)


First learn about your own festivals! :)
On Sivaratri day you are supposed to fast and stay awake all night ! :)
If you had nice food you won't be staying awake! :lol:

Come down to earth and order a change to celebrate with good food! :lol:

[PARAMASHIVAN]

பரம சிவனுக்கே சிவராத்திரியைப் பத்தித் தெரியலையே ராஜ் ராஜ் சார் :)

:lol: Known is a drop, unknown is an ocean , he who knows himself knows all ! :)

[PARAMASHIVAN]

First learn about your own festivals! :)
On Sivaratri day you are supposed to fast and stay awake all night ! :)
If you had nice food you won't be staying awake! :lol:



I know about Shivarthri very well, just having some fun here uncle , else life will be so boring :)



Come down to earth and order a change to celebrate with good food! :lol:

Ahum Bhramasmi! Jai Bholenath :)

[PARAMASHIVAN]

Kugan akka

Your Pavakai curry looks , Amazing :slurp: !

[kugan98]

விலா வாரியா வச்சா தான்கொலுங்கறதில்லை..மனசுல பக்தியிருந்தா போதும்.. நீங்க வைக்கறதும் கொலு தான்..அழகு.. உங்களுக்கு எல்லா வளங்களையும் அந்த தேவியர் தருவர்..


Thanks Kannan anneh, I want my children to know about the festival.
I show them pictures of grand kolu's that are held.
I also tell them that my forefathers do not have the tradition of having kolu.
But this is how I celebrate Navarathiri, and Saraswathy Pooja is very important for school going children.
Thanks Kannan anna, our children must not be ignorant of our culture.
Kugan

[kugan98]

[QUOTE=PARAMASHIVAN;1080858]I know about Shivarthri very well, just having some fun here uncle , else life will be so boring :)


P.S Tamby, our Rajraj uncle is mutrum purinthavar:-D:-D
He knows that you are having fun.
So not be worried have fun.


Thanks for the nice words on the bitter gourd curry.
Take care, Kugan.

[kugan98]

Today is the fifth day of celebration, I cooked puli saatham, and chinna konda kadalai.

CHINNA KONDA KADALAI SUNDAL:


http://farm4.staticflickr.com/3794/10168596034_b88293a712.jpg


PULI SAATHAM:

http://farm8.staticflickr.com/7305/10168606074_f014d321e6.jpg

[rose75]

Kuganka, thanks for all the nice recipes and your daily prsaatham for God.

Your bitter gourd curry was super. Every one liked it.normally I seldom cook bitter gourd.
Just tried it out and it was very yummy. Looking forward for more recipes from you.
Rose

[kugan98]

Kuganka, thanks for all the nice recipes and your daily prsaatham for God.

Your bitter gourd curry was super. Every one liked it.normally I seldom cook bitter gourd.
Just tried it out and it was very yummy. Looking forward for more recipes from you.
Rose


Thanks Rose for your nice post. Nice to hear that you liked the bitter gourd curry.
Did you not try any noodles recipe? Take your time.

I daily make a sundal and a rice for prayers for the 10 days of Navarathiri.
Thanks and take care, Kugan.

[kugan98]

Today is the sixth day of the prayer. I made peanut sundal and coconut rice.


PEANUT SUNDAL:

http://farm4.staticflickr.com/3788/10187103926_b98d4f274d.jpg


COCONUT RICE:

http://farm8.staticflickr.com/7457/10187152563_cea1c7fcb9.jpg

[gulabjamun]

Kugan all your dishes look so nice and yummy.
I only cook something for prayer on Saraswathy pooka day.
You are so consistence.
Thanks.

[kugan98]

Kugan all your dishes look so nice and yummy.
I only cook something for prayer on Saraswathy pooka day.
You are so consistence.
Thanks.



Thanks Gulabjamun for your nice post.
My grandma used to say that one should at least have a prayer in the house on Saraswathy Pooja day.
Glad that you have a prayer on that day.
Thanks and take care, Kugan.

[kugan98]

Today is the seventh day of prayer. I made Tatta Payir sundal and Ven Ponggal
Kugan.


TATTA PAYIR SUNDAL:


http://farm6.staticflickr.com/5510/10219488434_be254fcd37.jpg



VEN PONGGAL:

http://farm9.staticflickr.com/8401/10219490544_dbb48c309c.jpg

[kugan98]

What do you do when you have only Tofu and Brinjal?
Well make it into a dish. Kugan



TOFU AND BRINJAL


Ingredients:

1 tbs oil
1 big long brinjal,
Little salt

1 tbs oil
2 big square firm tofu, slice it into small cubes.
½ tbs corn flour
Little soy sauce

1 tsp oil
5 big pips of garlic chopped
5 dried red chillis cut into small pieces
1 big onion, slice it little thick

1 tbs vegetarian oyster sauce
1 tbs light soy sauce
1 tsp chilli sauce
2 tsp vinegar
¼ tsp sugar
¼ cup of water

1 tbs roasted sesame seeds

Method:
Heat a wok with the oil, saute the brinjal on medium heat with the salt.
Once they are a bit soft remove and keep aside.
Heat the oil and saute the tofu pieces till little brown. Remove and keep aside.

Now heat the tsp of oil, add in the chopped garlic and saute till a nice aroma comes.
Add in the dried red chilli, stir on high till a smoky spicy aroma comes through.
Add in the onions and fry till the raw smell goes. Lower the flame and add in the sauces.
Now add in the brinjal and the tofu pieces.

Give a gentle stir, cover for a few minutes, for the flavor to develop.
Remove and serve as a side dish or with bread.


http://farm3.staticflickr.com/2822/10218862044_357ca58441.jpg

[rose75]

Kugan thank you so much for the brinjal tofu recipe.looks very easy to cook.
Your pictures are so good to look, very mouth watering.
I really appreciate your dedication in posting all the recipes.
Thanks

[kugan98]

Kugan thank you so much for the brinjal tofu recipe.looks very easy to cook.
Your pictures are so good to look, very mouth watering.
I really appreciate your dedication in posting all the recipes.
Thanks


Thanks Rose for your appreciations .
Take care, Kugan.

[kugan98]

For the eighth day, I made motchai sundal and sweet ragi puttu.
Kugan.



SWEET RAGI PUTTU:


http://farm8.staticflickr.com/7447/10246467983_e3e81ac653.jpg


MOTCHAI SUNDAL:


http://farm3.staticflickr.com/2874/10246481083_a9fdfe01b8.jpg

[kugan98]

Dear Kannan anna, I tried my friends idea of adding 1 tbs of rava to the channa dal mixture.
The vadai was very crispy. You have to add the rava just before frying the vadai.
I had the golden color too.
Thanks and take care. Kugan


http://farm3.staticflickr.com/2886/10246297394_11ba94b9a8.jpg

[uwitiusoj]

Laptop Problem thats why did not show up. but so very much wanted to see some recipes and redo them.

K thanks for the tofu egg plant & bitter guard dal recipes. tofu looks so tempting to try.

K I found the fresh rice noodles here :happydance::happydance: it was not costly at all. I also bought this fresh rice rolls

2627

these were just $1.99. I forgot to take the picture of fresh rice noodles. Next time I will upload.

I made the FRIED KUEY TEOW with the fresh noodles, it tasted so so so so good with the fresh ones. ennaku avlo sandosham K. laptop illama I was so angry that I could not refer ur recipe but now I checked I have done exactly what u have given. In the packet I bought it was written microwave it for few mins then separate the noodles and add to the recipe so I did so. You have written nicely loosen the noodles what do u mean by that K. No need for microwaving just loosen it with hands am i right?

Also these noodles are feeling little oily in hand, is it so there too? Or the ones I bought are so.

[uwitiusoj]

2628


K this time I bought Lee kum kee brand soy sauces, dark , regular and double fermented. these were better then the kikkoman. Its written in the back that its from china, I also saw some from singapore. I also was tempted to buy the mushroom sauce but three things made me worry. The sauce I saw had MSG as well as preservatives. The mushroom in the picture looked like Shitake mushroom I am so allergic to shitake. Always ended up with severe stomach cramps. But now I am feeling I should have bought because ur tofu brinjal recipe calls for that sauce. :think:

Is mushroom sauce different from mushroom soya sauce?

where is your pooja spread K? can you please post the full recipe of this masala vada it looks like the tea kadai ones in chennai.

[kugan98]

Laptop Problem thats why did not show up. but so very much wanted to see some recipes and redo them.

K thanks for the tofu egg plant & bitter guard dal recipes. tofu looks so tempting to try.

K I found the fresh rice noodles here :happydance::happydance: it was not costly at all. I also bought this fresh rice rolls

2627

these were just $1.99. I forgot to take the picture of fresh rice noodles. Next time I will upload.

I made the FRIED KUEY TEOW with the fresh noodles, it tasted so so so so good with the fresh ones. ennaku avlo sandosham K. laptop illama I was so angry that I could not refer ur recipe but now I checked I have done exactly what u have given. In the packet I bought it was written microwave it for few mins then separate the noodles and add to the recipe so I did so. You have written nicely loosen the noodles what do u mean by that K. No need for microwaving just loosen it with hands am i right?

Also these noodles are feeling little oily in hand, is it so there too? Or the ones I bought are so.


Thank you very much Sangeetha for your nice post. It brought lots of happiness to me.

As for the rice noodles, since it is kept in the fridge it would be hard.
That's why they ask you to microwave for few minutes.
You can leave it outside to thaw on it's own too.

The one I bought was in big slabs, I had to cut them in strips.
You can loosen with your hands or a fork.
Sangeetha all the rice noodles will be a little oily. So nothing to be scared of.

I am very very happy that you found the fresh rice noodles, and the dish was tasty.
Thanks and take care, Kugan.


http://farm4.staticflickr.com/3799/10310729973_eeeb5a5766_z.jpg

[kugan98]

2628


K this time I bought Lee kum kee brand soy sauces, dark , regular and double fermented. these were better then the kikkoman. Its written in the back that its from china, I also saw some from singapore. I also was tempted to buy the mushroom sauce but three things made me worry. The sauce I saw had MSG as well as preservatives. The mushroom in the picture looked like Shitake mushroom I am so allergic to shitake. Always ended up with severe stomach cramps. But now I am feeling I should have bought because ur tofu brinjal recipe calls for that sauce. :think:

Is mushroom sauce different from mushroom soya sauce?

where is your pooja spread K? can you please post the full recipe of this masala vada it looks like the tea kadai ones in chennai.


Dear Sangeetha, normally Mushroom Flavored Soy Sauce is a dark soy sauce that is infused with either dried straw mushrooms or (less common) dried Chinese black mushrooms. It’s used in place of dark soy sauce to add an earthy flavor to dishes.
I have not seen just mushroom sauce, what I know is about the creamy mushroom sauces in cans and sachets.
Sangeetha you have to forgive me:cry3::cry3::cry3: it is actually oyster sauce.
I must have mistakenly typed mushroom sauce. Sorry ma'am.


Sangeetha, my distant relative passed away on Saraswathy Pooja day.
That morning I had a simple pooja, and went off to the house.
Of course I made little ponggal, put all my childrens books in front of the alter and had my prayers.

O.K for the mistake that I did I will give you another tofu recipe:-D
Masala vadai recipe coming soon. Take care, Kugan.


I have not seen so many types of Lee Kum Kee sauces here

http://farm8.staticflickr.com/7408/10310542984_a439fc143f.jpg

[kugan98]

STIR FRY TERIYAKI TOFU

Ingredients:
1 tbs oil
To marinate for 20 minutes:
400 grms firm tofu, cubed into ¾ inch thickness
1 tbs soy sauce
1 tbs rice wine vinegar

1 tbs oil
2 pips garlic minced
½ tsp ginger minced
200 grms broccoli cut into small florets
½ medium red bell pepper cut into strips
1 carrot cut into strips

¼ cup Teriyaki Sauce (more if needed )

2 tbs spring onion, cut into 1 inch in length

Method:

Heat the oil in a non – stick pan, saute the marinated tofu.
Stir fry until lightly brown on each side. Remove and keep aside.

Heat a non stick pan with the 1 tbs oil, add in the minced garlic and minced ginger.
Stir fry till a nice aroma comes.
Add in all the cut vegetables and toss nicely, cover and cook for a minute on low heat.
Add in the stir fried tofu pieces. Toss well.

Add in the Teriyaki Sauce, increase the heat to high, toss to coat the vegetables.
Taste for salt and add more if needed. Add in the cut spring onions.
Remove and serve .



http://farm8.staticflickr.com/7306/10310704186_db0bc601ae_z.jpg

[kugan98]

Dear Sangeetha, here is the recipe for the masala vadai.
Enjoy. Kugan


MASALA VADAI

Ingredients:

1 cup channa dal
2 dried red chillies

6 shallots chopped fine
½ inch piece ginger chopped
1 green chilli chopped (optional )
2 tbs coriander leaves chopped
Few curry leaves chopped
1 tsp fennel seeds
1 tbs rava
Salt to taste

Oil for deep frying

Method:

Soak the channa dal and the dried red chillies for 2 hours.
Drain the water completely after soaking for 2 hours.
Then grind the channa dal and the dried chilli to a coarse mixture.
You should have few whole dal, here and there.

Transfer the mixture to a bowl, add in all the other ingredients, except the rava.
Mix well all the ingredients.

Now heat oil in a wok.
Add the rava to the channa dal mixture now.
Make equal lemon sized small balls out of the mixture.
Pat them on your palm to form a circle, to medium thickness.
Put the flame to medium, slip in the vadais few at a time.

Deep fry them till golden brown, turning over both sides.
Drain it on a kitchen towel. Serve warm.


http://farm3.staticflickr.com/2886/10246297394_11ba94b9a8_z.jpg

[uwitiusoj]

Thank K for the masala vadai recipe and the tofu recipe. Haa vadai looks so perfect. Saturday try panna poren.

K I tried your tofu with brinjal yesterday night for adai. I made double the quantity but it was finished by my husband. :happydance: nice combination and was very easy to make.

Inga bayangara sale for diwali. ghee, saffron,all kinds of dal,rice,cardamom, oil etc mostly groceries. K here chives are sold in 1 pound bags only so I always avoided to buy it. i did not know one can use it as keerai . i thought it was herb. but your bean sprouts and tofu fry calls for 200 gms of chives. so i think i can use lots of them in all kind of stir fyrs i guess.

thanks to your sister sumithra too for sharing such traditional recipes.

K you know how much i have bookmarked, I have lot of your recipes waiting on the list to try out like the seeni sambal and other sambals, ur kathirikai kulambu from the caters but sometimes my hubby ask for repetitive ones like the chille potato, sothi etc. there r lots to try out. and when u post new ones i get so attracted to them and shop the things required. i very much feel bad that i came cross your kitchen very late.

[uwitiusoj]

K made your mushroom curry the onion and tomato paste as well as adding them chopped is a nice twist. did not expect to be so nice. husband told tastes like chicken curry. he has become vegetarian too for past 1 month. i also enjoyed it so much.

K do you have some recipes using enoki mushroom? i just fry the following in coconut oil and at last two mins add the enoki. green chilles, curry leaves, onion grated coconut at last enoki. these r good in fighting cancer.

[uwitiusoj]

K I made the arachivita brinjal kulambu. sema ponga. thanks for getting the recipe. this recipe will be in my regular kitchen now. husband also told never tasted something like this.

[inazerowmo]

2633



SIMPLE FRIED BEE HOON

Kugan, I made it for breakfast.

[uwitiusoj]

the Ratchasi, ur pic looks so tempting.

Madhushree I made your spinach aloo turned out good. was very simple to make also. Why no recipes after that? Your Bhindi chukka is a regular one in our home.

[kugan98]

Thank K for the masala vadai recipe and the tofu recipe. Haa vadai looks so perfect. Saturday try panna poren.

K I tried your tofu with brinjal yesterday night for adai. I made double the quantity but it was finished by my husband. :happydance: nice combination and was very easy to make.

Inga bayangara sale for diwali. ghee, saffron,all kinds of dal,rice,cardamom, oil etc mostly groceries. K here chives are sold in 1 pound bags only so I always avoided to buy it. i did not know one can use it as keerai . i thought it was herb. but your bean sprouts and tofu fry calls for 200 gms of chives. so i think i can use lots of them in all kind of stir fyrs i guess.

thanks to your sister sumithra too for sharing such traditional recipes.

K you know how much i have bookmarked, I have lot of your recipes waiting on the list to try out like the seeni sambal and other sambals, ur kathirikai kulambu from the caters but sometimes my hubby ask for repetitive ones like the chille potato, sothi etc. there r lots to try out. and when u post new ones i get so attracted to them and shop the things required. i very much feel bad that i came cross your kitchen very late.

Dear Sangeetha, thanks for your nice post.
Glad that you liked the brinjal tofu combination.
As for chives, you can make simple paal curry, or chives with tofu paal curry, or even poriyal.
Tomorrow I will make the tofu chives, paal curry for you.
Sumi now is busy with her children, she complains she cannot log in.
I have to talk to NOV anneh.

Thanks and take care, Kugan

[kugan98]

K made your mushroom curry the onion and tomato paste as well as adding them chopped is a nice twist. did not expect to be so nice. husband told tastes like chicken curry. he has become vegetarian too for past 1 month. i also enjoyed it so much.

K do you have some recipes using enoki mushroom? i just fry the following in coconut oil and at last two mins add the enoki. green chilles, curry leaves, onion grated coconut at last enoki. these r good in fighting cancer.


Thanks again Sangeetha, all your posts are very impressing.
I too often make the mushroom curry.
I cook the Enoki mushroom, I will post first a recipe for simple curry.
I wil try your method too.
Thanks, Kugan

[kugan98]

K I made the arachivita brinjal kulambu. sema ponga. thanks for getting the recipe. this recipe will be in my regular kitchen now. husband also told never tasted something like this.


Dear Sangeetha, you are right about the arachivita brinjal kulambu.
the secret is the masala that you make on your own.
Here in Malaysia every one uses ready made masala powders.
They are not pure with lots of things added to make the powder.
I have heard that they even use "tavidu" in it.

Unless cooking for a huge crowd, I always make my own masala.
The taste and aroma are so different.

[kugan98]

2633
Kugan, I made it for breakfast.

Welcome and thanks Ratchasi for trying out the bee hoon recipe.
I hope you liked it.
Thanks and take care, Kugan.

[kugan98]

the Ratchasi, ur pic looks so tempting.

Madhushree I made your spinach aloo turned out good. was very simple to make also. Why no recipes after that? Your Bhindi chukka is a regular one in our home.


Dear Madhushree, I hope you saw our Sangeetha's post.
Thanks for the recipes, come on Madhu Sree, I know you are a good cook.
Post some of your recipes for us.
Thanks and take care, Kugan.

[kugan98]

I made this banana muffin for the kids. Kugan


BANANA MUFFIN

Ingredients:

Muffin tin
Muffin paper cups

2 cups of blended bananas
¾ cup sugar
1/3 cup corn oil

2 cups all purpose flour
¾ tsp baking soda
¾ tsp baking powder
½ tsp salt
All sieved together

½ cup quick cooking oats
¼ cup chocolate chips
¼ cup chopped cashew nuts


Method:
Preheat the oven to 180 degrees C
Line the muffin tin with paper muffin cups

In a bowl, add in the blended bananas.
Add in the sugar and oil, beat well with a whisk.
Add in the sieved flour mixture, and the oats, mix well.

Gently mix the chocolate chips and chopped cashew nuts.
Fill each muffin cup till ¾ full.
Bake for about 20 minutes or till cooked.
Remove and let it cool for 5 minutes.
Remove from the pan and serve.


http://farm4.staticflickr.com/3680/10378603286_99b9e030e3_z.jpg

[kugan98]

ENOKI MUSHROOM CURRY

Ingredients:

200 grms Enoki mushroom
1 tbs oil
1 big onion chopped
1 sprig curry leaves
¼ tsp turmeric powder
1 tsp garlic paste
1 tsp ginger paste

2 tsp chilli powder
¼ tsp garam masala powder
Salt to taste
3 tbs of water
Little cut coriander leaves.


Method:
Cut and clean the Enoki and keep aside.
Heat a non stick wok with the oil.
Add in the onions, curry leaves and the turmeric powder.
Saute the onions till they turn golden brown.

Add in the ginger and garlic paste, stir fry till the raw smell goes.
Now add in the cleaned mushroom, chilli powder, garam masala powder and salt.
Mix every thing well, add in the water and let it cook for a minute, on slow flame.
Remove and garnish with cut coriander leaves.

THE ENOKI MUSHROOM:

http://farm4.staticflickr.com/3761/10378734033_3339fdc9a5.jpg


THE CURRY:

http://farm3.staticflickr.com/2861/10378736943_91e1de24b4_z.jpg

[chinnakkannan]

ஹாய் குகன் ஜி

மசால் வடை - ரவை மர்மத்தை விளக்கியதற்கு நன்றி :) மசால் வடை ரெஸிப்பிக்கும் நன்றி :) ( ஒரு ப்ளேட் Fedex courier ல அனுப்பிச்சுருக்கலாம்..ம்ம் பரவாயில்லை)
வெளியூர் சென்றிருந்ததால் உடன் பதிலிட வில்லை.. மன்னிக்க..
*

[uwitiusoj]

K thanks for enoki mushroom and banana muffin recipe. I will do the mushroom today for dinner and post the feedback. this week hubby at home so will do the muffin soon for him.

[FernGraebn]

Hello K akka and other friends -

how are you all doing.. posting after long long time.. i was just browsing through last few pages - and alll tasty dishes for navratri..
navratri india la celebrate panna oru feeling - with yummy dishes..
keep up the great work..

[uwitiusoj]

Hello Priyasri,

welcome back. how is your cooking going on? K has posted a lot of chinese recipes hope you will cook and enjoy them. Keep posting.

[uwitiusoj]

Hello K ,

THanks for the tips on chives, yesterday hubby asked samosa at 7.30 so did not make the enoki mushroom curry. just had curd rice after samosa. today I made it for idli. as always evlo simple la irukenu ninaichen but taste avlo nalla iruku.

Thank u so much K.

Hubby this week work from home so lot of cooking. already made me nuts today. fulla i will be referring this forum. if not immediately i will post what all i cooked.

[rose75]

Kuganka tried your banana muffin, turned out so well.
A very healthy version too with oats.

I have not heard about the enoki mushroom. Looks very new to me.
After reading about Sangeetha,s words I too like to try.
Will post the feed back after trying. Thanks

[kugan98]

ஹாய் குகன் ஜி

மசால் வடை - ரவை மர்மத்தை விளக்கியதற்கு நன்றி :) மசால் வடை ரெஸிப்பிக்கும் நன்றி :) ( ஒரு ப்ளேட் Fedex courier ல அனுப்பிச்சுருக்கலாம்..ம்ம் பரவாயில்லை)
வெளியூர் சென்றிருந்ததால் உடன் பதிலிட வில்லை.. மன்னிக்க..
*


Kannan anneh, thanks for the nice post.
the tip for rava was given by my friend, I tried it out and it came out crispy.
Hope you enjoyed your trip out station.
No mannippu between annan thangai ellaam.
Take care, Kugan.

NOTE: Fedex is very costly:-D:-D:-D:-D

[kugan98]

Hello K akka and other friends -

how are you all doing.. posting after long long time.. i was just browsing through last few pages - and alll tasty dishes for navratri..
navratri india la celebrate panna oru feeling - with yummy dishes..
keep up the great work..


Hello Priyasri, how are you? It is loooong time since you came to the forum.
Busy I believe, anyway very glad to see your post.
Of course nothing like celebrating in India.
Please drop in when time permits.
Take care, Kugan

[kugan98]

Hello K ,

THanks for the tips on chives, yesterday hubby asked samosa at 7.30 so did not make the enoki mushroom curry. just had curd rice after samosa. today I made it for idli. as always evlo simple la irukenu ninaichen but taste avlo nalla iruku.

Thank u so much K.

Hubby this week work from home so lot of cooking. already made me nuts today. fulla i will be referring this forum. if not immediately i will post what all i cooked.


Dear Sangeetha, thanks for your nice post.
Sorry for being late in posting the chives recipe.
I had to pack the luggage for my son who has gone to Vietnam on a student exchange programme.

Glad you liked the enoki recipe, yes it is very simple and easy to make.
Later I will post a recipe as to how to roast the enoki mushroom in the oven.
Thanks and take care, Kugan.

[kugan98]

Kuganka tried your banana muffin, turned out so well.
A very healthy version too with oats.

I have not heard about the enoki mushroom. Looks very new to me.
After reading about Sangeetha,s words I too like to try.
Will post the feed back after trying. Thanks

Dear Rose, thank you very much for your nice post.
I am glad that the banana muffin turned out well for you.
It is a very simple recipe to make.

Well try out the enoki mushroom recipe and see.
Try with 100 grms first, some people do not like the smell of the enoki.
But this Indianised version, you do not have much smell.
Thanks and take care, Kugan.

[kugan98]

Sangeetha, I did not add any tofu in this dish, as I made tofu sambal on that day.
You can add in tofu pieces along with the chives as you cook. Kugan.


CHIVES PAAL CURRY

Ingredients:

1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
2 shallots slice
2 green chillies, slit into 4 and cut across
A pinch of turmeric powder

100 grms chives cleaned and cut into 1 ½ inches in length
2 tbs water
1 cup coconut milk
Salt to taste

Method:
Heat a wok with the oil. Add in the mustard seeds and cumin.
Let them splutter, add in curry leaves, shallots, green chilli and turmeric.
Stir fry till the onions are a little pink in color.
Add in the turmeric powder, add in the cut chives.

Give a good stir, add in 2 tbs of water, and cook for few secopnds.
Now sim the fire and add in the coconut milk and salt.
Let it come to a slow boil, do not allow it to boil fully.
Stir and remove from the stove.



http://farm8.staticflickr.com/7372/10423007803_9a2e828981.jpg

[uwitiusoj]

K I made your chinese fried rice for lunch and added chives in it. oh it just enhances the flavor like spring onions. the fried rice turned out so good. how come u design recipes that never fail K. thats why I bother u for each and every recipe. enakku neenga sonna adu veda vakku. even if there are million recipes for one small thing pls share your version K. hubby asked green chille paneer for fried rice like green chille chicken ,i browsed some blogs for a recipe but it turned out very avg dish.

thanks for the paal curry K.

[uwitiusoj]

rose pls do try that mushroom its good for health and the recipe was also so simple just took 5 mins.

[NOV]

how come u design recipes that never fail K. because she is 100% meticulous! :thumbsup:

[uwitiusoj]

Tamilnadu Mess Type Samosa Recipe

For outer layer

Maida - 1 cup (sud make 5 or 6 thin chapatis and therefore 10 or 12 samosas)

Omam - 1/2 tea spoon

Butter , salt - little

mix them all little tight with water.

For Fillings

5 potatoes boiled nicely

garam masala - 1 tea spoon

white sesame seeds - 1.5 tea spoon

broken cashew nuts - 2 tea spoons

finely chopped coriander leaves - 2 tea spoons

finely chopped ginger - 1 to 1.5 tea spoon

finely chopped green chilles - 1 tea spoon

salt and ghee little

mash the potatoes and mix the given ingredients nicely

method.

try to make thin chapatis with the dough and make sure its round for achieving better shaped cones. in medium flame just for few seconds toss those chapatis slightly on both sides . Cut it from middle and fold in half. Spread some flour paste (maida mixed with water) on the corner of the chapati with your finger.(see the picture.) Then again fold it. (make a cone)Fill the cone with your stuffing. Seal the edges with flour paste and set aside. these can be stored in the refrigerator or freezer so that u have them handy. oil cautious people can microwave or bake but the baked ones will be hard and I dont like the taste.

deep frying to golden ones on both sides taste best.

the pic is taken from net for the folding procedure and those were tortillas not this version.


http://www.mayyam.com/talk/attachment.php?attachmentid=2637&d=1382493879

2637

also refer this link for the folding procedure

http://isumera.blogspot.com/2011/08/samosa-stuffed-with-potatoes-onion.html

[uwitiusoj]

so true


because she is 100% meticulous! :thumbsup:

[PARAMASHIVAN]

rose pls do try that mushroom its good for health and the recipe was also so simple just took 5 mins.

Yes, especially the brown coloured "wild" mushrooms .

[Madhu Sree]

the Ratchasi, ur pic looks so tempting.

Madhushree I made your spinach aloo turned out good. was very simple to make also. Why no recipes after that? Your Bhindi chukka is a regular one in our home.


Hi Sangee, :) super kalakkureenga :D thanks for trying :ty:

[Madhu Sree]

Hi K epdi irukeenga... :D my mom in law health is down so am doing samayal and other house chores... adhaan etti kooda paakka mudila..
I've learnt to make delicious and easy way to make korma from her... I'll post it down now...

[Madhu Sree]

This is not something new, am sure many of you are expert in this.
I learnt this one from my mom in law few days before only lol and it was so delicious that I couldnt resist myself from sharing this :D
Main thing which I liked about this is no kas kas, no coconut milk and no masala except cinnamon stick.

Korma - simple and delicious:

Some vegetable apt for korma - required quantity (I made with 2 big potatoes)
Peas - 1 cup
Tomato - 2
Cinnamon stick - 1 inch.
Chilli powder - 1.5 tbsp
Coriander powder - 1.5 tbsp.
Turmeric powder - a pinch
Salt - as required.
Coriander leaves

To Grind 1:

Onion - 2 big ones
Green chilles - 4
Garlic pods - 10 (Smashed)
Ginger - 1 inch (Smashed)

To Grind 2:
Cocunut - 1 cup

Method:

First fry the items in 'To Grind 1' and grind it.
Then, in a cooker heat oil, add cinnamon stick.
Add chopped potatoes(or whtever veggies available), chopped tomatoes, peas, fry for a minute.
Then, add salt, turmeric powder, Chilli powder, coriander powder, the ground paste, mix well.
Next pour enough water till the veggies are submerged in water(Check for salt n spice, if required add more).
Close the cooker and keep it for like 4 whistles. Switch it off, let the steam settle down.
Grind coconut into fine paste. Open the cooker and add the coconut paste, coriander leaves, mix well.
Keep the full content in medium heat for 2 to 3 mins and switch it off. Enjoy with roti or ghee rice.

[uwitiusoj]

welcome back Madhushree. pls do visit the forum when time permits. lateta vandalum, Super allvavoda vandu irukeenga. thank you very much for your in laws recipe. Old is gold. I will try it out for todays or tomorrows dinner and post the feedback.

I also need to try your capsicum rice, mint rice and simple pulav. bookmarked them long time back as quick recipes but when in a hurry get tensed and run to hotel.

[gulabjamun]

Hello all, so nice to see the forum very busy again. Thanks Kugan for all your nice recipes and guidance .
We are all really very grateful to you. I have learnt a lot from Kugan,s Kitchen.
You are very very generous with your recipes, and have a very big heart to share.
Thanks to all the others for posting their recipes too in this forum.
Keep up your good work Kugan. God will bless your family.
Gulabjamun.

[uwitiusoj]

i visited one tamil aunty on monday evening and background jaya tv arusuvai idhu thani suvai was going on. so i half heard this recipe as that aunty was talking. could not find tat program online. but i tried her asathal aviyal (thats the name) it came out tasty.

Asathal Aviyal (revathy shanmugam)

TIPS Given by her

boil veges like vazhakai yam potatoes seperately which will discolor, for better color of aviyal.

do not add curd at all for aviyal, if one likes add while serving on the plate. soaking the entire aviyal in curd will not taste good.

she told brinjal also tastes good but need to be boiled separately. poosani and guvar beans are must.



Ingrediants:

600 gms vegetables cut length wise ( poosani, potatoes, carrot, guvar beans, vazhakai, beans,chow chow,drumsticks,yam, etc)

paste:

coconut 1 cup,4 green chilles ,3 red chilles 1 tsp jeera, 6 small onions, cashew nuts - 2 table spoon

grind the above with minimum water.

boil the veges as per the tips then add the paste boil for another 5mins.

just before taking of the stove add 2 tsp coconut oil and chopped curry leaves.

[Madhu Sree]

thx sangee :D so sweet...

[kugan98]

K I made your chinese fried rice for lunch and added chives in it. oh it just enhances the flavor like spring onions. the fried rice turned out so good. how come u design recipes that never fail K. thats why I bother u for each and every recipe. enakku neenga sonna adu veda vakku. even if there are million recipes for one small thing pls share your version K. hubby asked green chille paneer for fried rice like green chille chicken ,i browsed some blogs for a recipe but it turned out very avg dish.

thanks for the paal curry K.
Dear Sangeetha, thanks a million for your nice post. Glad that you liked the Chinese fried rice dish.
Sangeetha, nothing strange in that, normally I will try out the recipes given by my friends.
Then I will make the necessary changes before posting the recipe, that's all.

I think I have a green chilli panner recipe. Anything for my brother.
I will post it soon for you, little busy with Deepavali preparations.
thanks and take care, Kugan.

[kugan98]

because she is 100% meticulous! :thumbsup:


Thank you very much NOV anneh, it is all possible, because of your guidance and blessings.:notworthy::notworthy::notworthy:

[kugan98]

Dear Sangeetha, thank you very much for the samosa recipe.
Thanks to for the step by step pictures.
Sure to try the version after the festival is over.
Thanks and take care, Kugan

[kugan98]

Yes, especially the brown coloured "wild" mushrooms .



Thanks P.S Tamby for your post.
You have to have an acquired taste for the enoki mushroom.
Take care, Kugan

[Madhu Sree]

I prepared this today as my mom in law is suffering from abdominal bloating. This is very good for vomiting sensation too.
Try panni paarunga...

Poondu milagu kozhambu(Quick recipe):

Garlic pods - 20
Tamarind - amla size
Turmeric powder.
Salt

To roast and grind:
Bengal gram - 2 tbsp
Urad dal - 2 tbsp
Coriander seeds - 2 tbsp
Peppercorns - 2.5 tbsp
whole jeera - 1 tsp
fenugreek seeds- 1 tsp
Red chillies - 6 or 7
Shredded Cocunut - 3 tbsp(If required)
Asafoetida

Tempering:

oil
mustard seeds
Curry leaves.

Method:
Roast all the items under 'To roast and grind' with little oil and 4 garlic pods, then grind it with little water.
Extract pulp from tamarind and add the ground items mix and keep it aside.
In a pan, heat oil, put tempering items and garlic pods, wait till it turns brown.
Then, add the tamarind+ground mix, turmeric powder and salt, add water if you want, but it should be in thicker consistency.
Let is boil for 15 minutes or till the oil seperates from the kozhambu.
That's it...! Enjoy with hot rice+ghee and sutta appalam. :slurp:

[kugan98]

Hi K epdi irukeenga... :D my mom in law health is down so am doing samayal and other house chores... adhaan etti kooda paakka mudila..
I've learnt to make delicious and easy way to make korma from her... I'll post it down now...


Dear Madhu Sree, so nice to see your post. Madhu Sree family comes first.
Athuleyum mother -in - law very very important. take good care of her.
Very good that you have learnt delicious dishes from her.
remember that old is gold, when she feels better ask her for her favourite dishes.
Jot them down.
Let me try your version of korma and get back to you.
Thanks my dear, take care, Kugan

[kugan98]

welcome back Madhushree. pls do visit the forum when time permits. lateta vandalum, Super allvavoda vandu irukeenga. thank you very much for your in laws recipe. Old is gold. I will try it out for todays or tomorrows dinner and post the feedback.

I also need to try your capsicum rice, mint rice and simple pulav. bookmarked them long time back as quick recipes but when in a hurry get tensed and run to hotel.


You are right Sangeetha, Madhu Sree has given us lot of recipes.
Try them when you are free. Kugan

[Madhu Sree]

Oh K what a coincidence :D...

Yes u r right. Family comes first. Trying my best to make her take rest. :D
Sure, she is a great chef, trying to extract as much recipes as possible.
I'll definitely share one by one whichever tastier... ;)

[kugan98]

Hello all, so nice to see the forum very busy again. Thanks Kugan for all your nice recipes and guidance .
We are all really very grateful to you. I have learnt a lot from Kugan,s Kitchen.
You are very very generous with your recipes, and have a very big heart to share.
Thanks to all the others for posting their recipes too in this forum.
Keep up your good work Kugan. God will bless your family.
Gulabjamun.


Oh, Gulabjamun, thank you very much for all your nice words.
I feel very happy, when someone benefits from my little contribution.
Hope you too will try out simple recipes and give the feed back to us.
Thanks and take care, Kugan.

[kugan98]

i visited one tamil aunty on monday evening and background jaya tv arusuvai idhu thani suvai was going on. so i half heard this recipe as that aunty was talking. could not find tat program online. but i tried her asathal aviyal (thats the name) it came out tasty.

Asathal Aviyal (revathy shanmugam)

TIPS Given by her

boil veges like vazhakai yam potatoes seperately which will discolor, for better color of aviyal.

do not add curd at all for aviyal, if one likes add while serving on the plate. soaking the entire aviyal in curd will not taste good.

she told brinjal also tastes good but need to be boiled separately. poosani and guvar beans are must.



Ingrediants:

600 gms vegetables cut length wise ( poosani, potatoes, carrot, guvar beans, vazhakai, beans,chow chow,drumsticks,yam, etc)

paste:

coconut 1 cup,4 green chilles ,3 red chilles 1 tsp jeera, 6 small onions, cashew nuts - 2 table spoon

grind the above with minimum water.

boil the veges as per the tips then add the paste boil for another 5mins.

just before taking of the stove add 2 tsp coconut oil and chopped curry leaves.


Thanks Sangeetha, the recipe too looks asathal too.
Very simple to do, my,my you do have sharp ears, a very good asset.
I too like to try out simple recipes.

Sangeetha I was talking to my aunt over the phone and the topic paal curry came out.
She at once told me the recipe for the village type of paal curry that she knew.
I just jotted the ingredients and made it to day. Will post soon for you.
Thanks, Kugan.

[kugan98]

Oh K what a coincidence :D...

Yes u r right. Family comes first. Trying my best to make her take rest. :D
Sure, she is a great chef, trying to extract as much recipes as possible.
I'll definitely share one by one whichever tastier... ;)


Madhu Sree you are on line, just finished making 2 big tins of murukku.
Some diamond cuts, and kara sevu, very very tired.
So just sat down to post before hitting the sack:-D:-D:-D
Take care ma, Kugan

[kugan98]

PUDALANKA PAAL CURRY

Ingredients:

2 tsp ghee or oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
1 big onion chopped

300 grms, pudalangkai, slit, into half, cut into medium pieces
½ cup cooked moong dal
A big pinch of turmeric powder
Salt to taste

To Roast In 1 Tsp Of Oil And Grind To Paste:
1 tbs urad dal
1 tsp cumin seeds
3 green chillis
2 tbs grated coconut ( for the aroma )

¼ cup of water

1 cup thick coconut milk

Method:

Heat the ghee or oil in a wok, add in the mustard and cumin seeds.
Let them crackle, add in the curry leaves.
Add in the chopped onions and saute till they turn slightly brown.

Add in the cleaned cut pudalang kaai pieces. Add in the turmeric powder.
Saute well till the vege wilts a bit, add in the cooked mashed moong dal.
Add in salt to taste and give it a good stir.

Now add in the ground paste, ¼ cup of water and mix well.
Cook on low heat for about 5 minutes.
Add in the 1 cup of thick milk, let it come to a slow boil.
Remove and serve.


NOTE: according to my aunt, you can cook this dish with, sorakkai, peergangkaai,
and so on. She also said that we could add fresh milk instead of coconut milk.



http://farm4.staticflickr.com/3691/10458918806_72ca5c71f6_z.jpg

[uwitiusoj]

K thank you very much for the traditional paal curry recipe. looks different one too. haa i found a recipe for surakai. I know only few recipes using sorakai. but here one aunty every week she offers me home grown ones and i am like no aunty i already have ur previous week.

K do you know any simple chocolate icecream recipe just like your simple paal icecream recipe? avasaram illai even for the paneer recipe there r so many recioes i have to try yet.

[uwitiusoj]

madhushree,

thanks for an another recipe. i have tasted this poondu milagu kulambu from my college friends mom. she also taught me this during those days as i like this one a lot. but i forgot that recipe, thanks again this looks similar to hers the masala is same but just instead of frying the poondu for kulambu she told to put the poodu once the tamarind water starts to boil and then the garlic will be cooked in 10 mins.

now i remember. excellent with parboiled rice. appa winter start agum podu correcta kuduthitenga.

[uwitiusoj]

K i am sorry those pics were from net :ashamed::ashamed:

I am always lazy to pose for pics or even take pics. i need to work on that area.

[kugan98]

Dear Madhu Sree, I did not know how I missed your poondu kulambu curry.
I looked for it after reading Sangeetha's post..
Sorry ma, thank you very much for the recipe.
I love poondu kulambu, any type. I will try and post the feed back.
Thanks and take care, Kugan.

[kugan98]

K thank you very much for the traditional paal curry recipe. looks different one too. haa i found a recipe for surakai. I know only few recipes using sorakai. but here one aunty every week she offers me home grown ones and i am like no aunty i already have ur previous week.

K do you know any simple chocolate icecream recipe just like your simple paal icecream recipe? avasaram illai even for the paneer recipe there r so many recioes i have to try yet.


Thanks Sangeetha for your nice post.
The paal curry is very simple, try it out.

I will soon post a chocolate ice cream for you.
Thanks and take care, Kugan.

[rajraj]

just finished making 2 big tins of murukku.


enakku oru tin (full of murukku) anuppi vainga ! :lol:

[uwitiusoj]

madhu shree I made the kurma for lunch with Ks simple masala rice. even b4 adding coconut paste the taste was good. both turned out so good and went well. just tears with thanks to both of u.:bow::bow: i have tasted these but not made on my own.

2640

26412642

k i also made ur seeni sambol with soya

[rose75]

Sangeetha, your post too brought tears to my eyes. I know Kugan is doing so much for us.
We all should be very thankful to her. I was a useless cook, now she has made me into a good cook.
My family really appreciates my cooking nowadays. The credit all should go to Kugan.
All our good feed backs are the way we can repay her kindness.

[Ramrish]

Hi Kugan and others!
How are you?I know I'm not regularly interacting here..Diwali is nearing!
What are you planning to make?

[kugan98]

enakku oru tin (full of murukku) anuppi vainga ! :lol:

Rajraj uncle, thanks for your nice post.
I am sure aunty makes better murukku than us.
Anyway look out for the Fedex van:-D:-D
Thanks. Kugan

[kugan98]

madhu shree I made the kurma for lunch with Ks simple masala rice. even b4 adding coconut paste the taste was good. both turned out so good and went well. just tears with thanks to both of u.:bow::bow: i have tasted these but not made on my own.

2640

26412642

k i also made ur seeni sambol with soya


Dear Sangeetha, first my sincere wishes to you for trying out so many of our recipes.
Your feed backs give us lot of moral support for posting more and more recipes.
Actually Kugan's Kitchen is gifted to get an ardent supporter like you.
I am sure Madhu Sree too would be very happy to read your feed back.
Hats off to her for posting recipes inspite of the work load she has.
Thanks and take care, Kugan.


NOTE: Ice Cream and Chilli panner recipes coming soon.
Busy with Deepavali preparations.

[kugan98]

Sangeetha, your post too brought tears to my eyes. I know Kugan is doing so much for us.
We all should be very thankful to her. I was a useless cook, now she has made me into a good cook.
My family really appreciates my cooking nowadays. The credit all should go to Kugan.
All our good feed backs are the way we can repay her kindness.


Dear Rose thank you very much for your nice post.
I am very grateful to all my friends in the forum for making Kugan's Kitchen a success.
Glad that you cook well and make your family happy.
Yes, Rose your feedbacks makes a world of difference in this kitchen.
Thanks and take care, Kugan.

[kugan98]

Hi Kugan and others!
How are you?I know I'm not regularly interacting here..Diwali is nearing!
What are you planning to make?


Hello Ramrish, nice to see you in the forum.
How are you and your lovely two kids?
I know you would be busy with home and kids, winter too is starting.

Well I made, murukku, kara sev, diamond cuts and mixture, as savouries.
Ghee balls and rava laddu, as sweets.
Also made, cornflake, orange, and peanuts cookies.
Have not made athirasam and halwa yet.
That's al for Deepavali. What have you planned to do?

Please drop in when ever time permits.
Thanks and take care, Kugan.

[Ramrish]

That's al for Deepavali. What have you planned to do?

Please drop in when ever time permits.
Thanks and take care, Kugan.[/QUOTE]

That is all?thats a loong list Kugan!
I haven't started yet,planning to start from mid next week..
This year I'm planning to make thenkuzhal,mixture,halwa,Mysore pa,peda,and jangiri..
Do you have any foolproof recipe for jangiri...I want to try it soo badly...

[NOV]

I think everyone in the kitchen are busy making Deepavali goodies...


https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn2/q71/1374045_10151950329452629_1891629805_n.jpg

[Madhu Sree]

Tasty Homemade Rasam powder:

Take a small cup

Dry roast 1:
Peppercorns - 1 cup
Whole Dhaniya - 1 cup
Whole Jeera - 1 cup
Toor dal - 3/4th cup


Dry roast 2:
Fenugreek seeds - 1 cup
Long dry Red chilli - Depends on your liking and taste. I added about 20 chillies
Curry leaves - a handful
Asafoetida

Method:

In a pan, Dry roast each and every item specified under 'Dry roast 1' one by one. (Remember, For pepper - when you here splutter sound that is the exact time to transfer to a bowl).
After frying the items one by one, add the items specified under(Dry roast 2) to the pan and dry roast.
Now coarsely grind all dry roasted items together in equal parts. Mix and keep it in a storage container.
You can put three spoons of this rasam powder and prepare tasty rasam :D.

(If you want to prepare on a daily basis then replace the cup with spoon and follow accordingly, just adjust the redchilles.)

[Madhu Sree]

madhu shree I made the kurma for lunch with Ks simple masala rice. even b4 adding coconut paste the taste was good. both turned out so good and went well. just tears with thanks to both of u.:bow::bow: i have tasted these but not made on my own.


Wowwww super sangee, enjoyyy :D

[kugan98]

That's al for Deepavali. What have you planned to do?

Please drop in when ever time permits.
Thanks and take care, Kugan.

That is all?thats a loong list Kugan!
I haven't started yet,planning to start from mid next week..
This year I'm planning to make thenkuzhal,mixture,halwa,Mysore pa,peda,and jangiri..
Do you have any foolproof recipe for jangiri...I want to try it soo badly...[/QUOTE]


Thanks Ramrish, I was asked not to make too many sweet types this year.
Otherwise I always make mysore pak, coconut candy, jangiri and things like this..

I am giving you a recipe given by my in-law to me.
It has been a foolproof recipe for me.
I even have the jangiri cloth which is 50 years old which belongs to her.
Happy trying. Kugan

[kugan98]

JANGIRI


Ingredients:
1 cup whole white urad dal
1 tbs rice
1 ½ cups sugar
½ cup of water
2 tsp rose water
little kesari colour
Little saffron


Method:
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder.
3. Grind for 40 to 45 minutes, add little kesari colour and take out from grinder
. (To check consistency of dhal - When little paste is put in water dhal paste should float).

4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till halfstring consistency is reached
. Mix rose water, kesari colour, little crushed saffron to this.

5. Heat oil in a medium sized flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth ( a cloth with small hole in centre). Close it properly and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.

7. Turn over gently when it is cooked. (Do not fry very crisp )
Colour of jangiri should not change.
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between. (or till next batch of jangiris are fried.)
10. Remove from syrup and arrange on a flat plate.
11. Repeat the process of frying till all the dough is over.

http://img181.imageshack.us/img181/584/jejebi.jpg

[kugan98]

I think everyone in the kitchen are busy making Deepavali goodies...


https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-prn2/q71/1374045_10151950329452629_1891629805_n.jpg



NOV anneh, nice arrangement of goodies.
Please send seer to all your forum sister's houses:-D:-D
Take care anneh. Kugan

[kugan98]

Tasty Homemade Rasam powder:

Take a small cup

Dry roast 1:
Peppercorns - 1 cup
Whole Dhaniya - 1 cup
Whole Jeera - 1 cup
Toor dal - 3/4th cup


Dry roast 2:
Fenugreek seeds - 1 cup
Long dry Red chilli - Depends on your liking and taste. I added about 20 chillies
Curry leaves - a handful
Asafoetida

Method:

In a pan, Dry roast each and every item specified under 'Dry roast 1' one by one. (Remember, For pepper - when you here splutter sound that is the exact time to transfer to a bowl).
After frying the items one by one, add the items specified under(Dry roast 2) to the pan and dry roast.
Now coarsely grind all dry roasted items together in equal parts. Mix and keep it in a storage container.
You can put three spoons of this rasam powder and prepare tasty rasam :D.

(If you want to prepare on a daily basis then replace the cup with spoon and follow accordingly, just adjust the redchilles.)

Thank you Madhu Sree for the home made rasa powder.
I am sure it has an aroma of its own.
Sure to try out your style. Thanks and take care, Kugan

[Ramrish]

JANGIRI


Ingredients:
1 cup whole white urad dal
1 tbs rice
1 ½ cups sugar
½ cup of water
2 tsp rose water
little kesari colour
Little saffron


Method:
1. Soak dhal and rice together in water for 15 minutes.
2. Grind into smooth thick frothy paste with very little water using wet grinder.
3. Grind for 40 to 45 minutes, add little kesari colour and take out from grinder
. (To check consistency of dhal - When little paste is put in water dhal paste should float).

4. Mix sugar and water in a heavy pan and heat in medium flame stirring constantly till halfstring consistency is reached
. Mix rose water, kesari colour, little crushed saffron to this.

5. Heat oil in a medium sized flat pan with about 1 1/2 inch depth.
6. Take little dough in jangiri cloth ( a cloth with small hole in centre). Close it properly and with gentle pressure put two continuous circles (clock-wise direction) of two inch diameter in oil and continue with chain like rings (anti clock-wise direction) on top of it so that jangiri shape is formed.

7. Turn over gently when it is cooked. (Do not fry very crisp )
Colour of jangiri should not change.
8. Take it out from oil, drain excess oil and put in hot sugar syrup.
9. Allow it to soak for one minute turning once in between. (or till next batch of jangiris are fried.)
10. Remove from syrup and arrange on a flat plate.
11. Repeat the process of frying till all the dough is over.

http://img181.imageshack.us/img181/584/jejebi.jpg
Thanx a ton Kugan!u r a darling!
Your jangiris look so perfect...what is half string consistency?approximately how many minutes will it take to achieve that?

[uwitiusoj]

thanks K for the jangari recipe, appa looks perfect. i want to try but i feel afraid abt the spin directly with cloth. one aunty here told she likes it but her consistency of batter always goes wrong. i want to make this for her. come on be brave :banghead:

thanks madhushree for ur rasam powder recipe mine will be over in 2 months it will be useful at that time.

do u hav sambar powder recipe also by any chance, mine is over and adjusting with chille powder and dhania powder.

thanks rose for encouraging my post what ever i said is heart felt, K is such a genius to give so many perfect recipes for us. if i am in malaysia i wud be like a adimai for her, doing all the chores for her.

mine diwali prep also started, i also made Ks coconut ladoo as soon as i made them it was finished of by my diabetic hubby, but it was so easy to make and was so tasty.

i made muruku.

2645

[kugan98]

Thanx a ton Kugan!u r a darling!
Your jangiris look so perfect...what is half string consistency?approximately how many minutes will it take to achieve that?


Thanks Ramrish for your nice post.
actually making jangiris comes with practise, the more you do, the better your shape would be.

The way to test the half string consistency is, when tested between your thumb and forefinger,
a string is formed, but it will cut immediately.
It is difficult to tell the minutes, because, it depends on how high is your flame.
As soon as the sugar is melted, slow the flame and do the thumb test.

Thanks and take care, Kugan

[kugan98]

thanks K for the jangari recipe, appa looks perfect. i want to try but i feel afraid abt the spin directly with cloth. one aunty here told she likes it but her consistency of batter always goes wrong. i want to make this for her. come on be brave :banghead:

thanks madhushree for ur rasam powder recipe mine will be over in 2 months it will be useful at that time.

do u hav sambar powder recipe also by any chance, mine is over and adjusting with chille powder and dhania powder.

thanks rose for encouraging my post what ever i said is heart felt, K is such a genius to give so many perfect recipes for us. if i am in malaysia i wud be like a adimai for her, doing all the chores for her.

mine diwali prep also started, i also made Ks coconut ladoo as soon as i made them it was finished of by my diabetic hubby, but it was so easy to make and was so tasty.

i made muruku.

2645

Thanks Sangeetha for your nice post.
WOW, your murukku looks very nice, the shapes are so perfect.
My flicker is giving me some problem, I will try to repair and post what ever that I have made.
My murukku all look so plain.
Thanks and take care, Kugan.

[chinnakkannan]

தீபாவளி ஸ்பெஷல் ரெஸிப்பி- ஏதோ என்னால் ஆனது:

மிர்ச்சி,மாங்கோ லெபான்..

தேவையான பொருட்கள் : இஞ்சி - இரண்டு விழுது
மாங்காய்- ஒரு சிறு பத்தை
யோகர்ட் - ஒரு கப்
தண்ணீர் - 2 கப்
உப்பு -தேவையான அளவு..
மிளகாய் - ஒன்று - நீளமிளகாய் பெட்டர்..

செய்முறை : ஒரு நல்ல கார மிளகாயை நெட்டு வாக்கில் கீறி பின் குட்டிக் குட்டியாய் வட்ட வட்டமாய் நறுக்கி
பாதி மட்டும் வைத்துக் கொள்ளவும்.. யோகர்ட்ட்டை ஒரு சற்றே நடுத்தரமான பாத்திரத்தில் விட்டுக் கொள்ளவும்
இஞ்சி சிறுதுண்டாய் வெட்டிக் கொள்ளவும்..மாங்காயும் டிட்டோ..இப்போது இந்ததுண்டங்களை அந்தயோகர்ட் பாத்திரத்தில்
போட்டு உப்பும் சிறிதளவு போட்டு தண்ணீர் ஒரு டம்ப்ளர் விட்டு நீர்க்க வைத்துக் கலக்கவும்..இப்போது பாதி நறுக்கிய
மிளகாயையும் கலந்தால் மி.மா.லெ தயார்..:)

தீபாவளி லஞ்ச் நன்றாக சாப்பிட்ட்டு விட்டு இந்த மி.மா.லெ குடித்து, குடிக்கும் போது இஞ்சியைக் கடித்து முழுங்கினால் ஜீரணத்துக்கு நல்லது...
(கண்ணா.. எஸ்கேப் :) )

[uwitiusoj]

thanks for the compliments K :smile2:

I am eagerly waiting to see your spread on diwali day and all the snacks and sweets you made for the occasion.

annaivarkum diwali wishes

http://www.youtube.com/watch?v=J0OKsd1Cotc

[uwitiusoj]

K the rawa ladoo is ur recipe came out great. thanks for all the warning using ghee.

dont know why not able to upload pics.

[rajraj]

Happy DeepaavaLi (Diwali) with a lot of calories and crackers ! :)

[kugan98]

தீபாவளி ஸ்பெஷல் ரெஸிப்பி- ஏதோ என்னால் ஆனது:

மிர்ச்சி,மாங்கோ லெபான்..

தேவையான பொருட்கள் : இஞ்சி - இரண்டு விழுது
மாங்காய்- ஒரு சிறு பத்தை
யோகர்ட் - ஒரு கப்
தண்ணீர் - 2 கப்
உப்பு -தேவையான அளவு..
மிளகாய் - ஒன்று - நீளமிளகாய் பெட்டர்..

செய்முறை : ஒரு நல்ல கார மிளகாயை நெட்டு வாக்கில் கீறி பின் குட்டிக் குட்டியாய் வட்ட வட்டமாய் நறுக்கி
பாதி மட்டும் வைத்துக் கொள்ளவும்.. யோகர்ட்ட்டை ஒரு சற்றே நடுத்தரமான பாத்திரத்தில் விட்டுக் கொள்ளவும்
இஞ்சி சிறுதுண்டாய் வெட்டிக் கொள்ளவும்..மாங்காயும் டிட்டோ..இப்போது இந்ததுண்டங்களை அந்தயோகர்ட் பாத்திரத்தில்
போட்டு உப்பும் சிறிதளவு போட்டு தண்ணீர் ஒரு டம்ப்ளர் விட்டு நீர்க்க வைத்துக் கலக்கவும்..இப்போது பாதி நறுக்கிய
மிளகாயையும் கலந்தால் மி.மா.லெ தயார்..:)

தீபாவளி லஞ்ச் நன்றாக சாப்பிட்ட்டு விட்டு இந்த மி.மா.லெ குடித்து, குடிக்கும் போது இஞ்சியைக் கடித்து முழுங்கினால் ஜீரணத்துக்கு நல்லது...
(கண்ணா.. எஸ்கேப் :) )


Kannan anna, thanks for the nice yummy recipe.
Besh, besh, oru neeragathukku, ippadi algaana peyar suuti.:-D
Thanks Kannan anna.
Wish your family a very Happy Deepavali.

[kugan98]

K the rawa ladoo is ur recipe came out great. thanks for all the warning using ghee.

dont know why not able to upload pics.


Dear Sangeetha thanks a ton for your nice post.
Had some personal problems to solve, was not able to come to the forum.
Thanks for keeping the forum lively.
Take care Sangeetha.

[kugan98]

Happy DeepaavaLi (Diwali) with a lot of calories and crackers ! :)


Dear Rajraj uncle, wishing you and aunty a very Happy Deepavali.
Enjoy uncle, this life is given to us only once.
Take care, Kugan.

[kugan98]

KUGAN'S KITCHEN WISHES ALL IT'S FRIENDS

A VERY HAPPY DEEPAVALI



http://www.goodmorningwishes.com/wp-content/uploads/2013/10/corporate-deepawali-wishes.jpg

[kugan98]

DEAR SANGEETHA, I did not take a spread of the Deepavali goodies.
I will post the pictures as I took from the containers.
Kugan.

THESE ALL SAVOURIES:

MURUKKU:

http://farm8.staticflickr.com/7388/10619909875_a39c0089e6.jpg

ACHU MURUKKU:

http://farm4.staticflickr.com/3711/10619911595_b18014920c.jpg

KARA SEVU:

http://farm3.staticflickr.com/2810/10620192083_9fd1525f0d.jpg

MIXTURE:

http://farm4.staticflickr.com/3767/10619956536_228b1d1d63.jpg

DIAMOND CUTS:

http://farm6.staticflickr.com/5481/10619944154_e0981f811d.jpg


RIBBON PAKODA IS MISSING

[kugan98]

Dear Sangeetha, after posting the savouries, I tried posting all the sweet items.
The flicker does not seem to work.
I will post as soon as the flicker is working.
Kugan

[kugan98]

SWEETS

HALWA:


http://farm8.staticflickr.com/7360/10619961166_0c257c73b0.jpg

ATHIRASAM:

http://farm4.staticflickr.com/3784/10619962476_41482f0402.jpg

RAVA LADDU:

http://farm3.staticflickr.com/2819/10619923645_bf6f72be5f.jpg


NEI URUNDAI:

http://farm4.staticflickr.com/3750/10619939145_1134483af3.jpg


CORNFLAKES COOKIES:

http://farm3.staticflickr.com/2874/10620203193_c2496d6325.jpg

[kugan98]

SWEETS CONTINUED


CUSTARD COOKIES:

http://farm3.staticflickr.com/2810/10619954374_e89a803036.jpg


ORANGE COOKIES:

http://farm8.staticflickr.com/7387/10619991946_c50f9362e4.jpg


PEANUTS COOKIES:

http://farm8.staticflickr.com/7348/10620208803_d8572a29e1.jpg

[rose75]

Happy Deepavali to every one in the forum. Kuganka, you have made so many verities .
All look so yummy. Your halwa looks very yummy.

[uwitiusoj]

K I came to see your pics. appa kalakarenga K. Same dialogue again next jenmam atleast .......

[Ramrish]

Happy deepawali to everybody!
Kugan,ur sweets and savories array is such a lengthy one...
I just made kaju katli,7 cup sweet,thenkuzhal and ribbon pakoda and in the night we are having a potluck in our house...

[Ramrish]

Kugan,
Please post halwa recipe...soo tempting

[NOV]

Our house Deepavali spread...


https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-frc3/1376621_10151961743772629_1563624448_n.jpg


https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-ash4/1454998_10151961743842629_1503112843_n.jpg



https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-prn2/1381519_10151961743942629_837676998_n.jpg

[uwitiusoj]

nov anna ur spread looks wonderful. kamban veetu ............

[uwitiusoj]

K ur rawa ladoo

2661

[NOV]

nov anna ur spread looks wonderful. kamban veetu ............:ty: sangeetha... but edhuvum naan pannadhilla :p

[uwitiusoj]

K unga masal vadai

2662

[uwitiusoj]

:ty: sangeetha... but edhuvum naan pannadhilla :p

it does look home made

[uwitiusoj]

madhushree i made your poondu kulambu. was very useful after all the diwali foods. thanks for the recipe. planed to make it regularly when ever i overeat.

[uwitiusoj]

i have to learn to upload photos if i upload from flicker its saying invalid file. so i upload using computer but it only accepts file size below 32 kb.

[uwitiusoj]

actually saying 23 kb and says exceed limit

[NOV]

i have to learn to upload photos if i upload from flicker its saying invalid file. so i upload using computer but it only accepts file size below 32 kb.no issue at all... right click on the flickr photo, choose original size. Open in new tab. Copy address and paste here:

like this:

http://farm8.staticflickr.com/7458/10603047756_91d3f40e6a_o.jpg

[uwitiusoj]

Kugan,
Please post halwa recipe...soo tempting

here are the halwa recipes of K

http://www.mayyam.com/talk/showthread.php?55-DEEPAVALI-DELICACIES/page11

http://www.mayyam.com/talk/showthread.php?55-DEEPAVALI-DELICACIES/page9

[NOV]

it does look home made
Indeed they are home made, but not I made :rotfl3:

[chinnakkannan]

nov nice spreads photoes.. innum michcham irukkaa :)

[NOV]

nov nice spreads photoes.. innum michcham irukkaa :)niraya irukku. Seekkiram vaanga

[kugan98]

Happy Deepavali to every one in the forum. Kuganka, you have made so many verities .
All look so yummy. Your halwa looks very yummy.


Thanks Rose for your compliments.
Dear friends please forgive me for being away from the forum.

According to our family tradition, if a very, very close relative passes away, and they do not celebrate Deepavali.
We have to make the Deepavali goodies and send to their house 3 days before Deepavali.
I have a niece and aunty, who do not celebrate Deepavali.
I had to send goodies to their houses.

Also Thursday we prayed to our ancestors, lot of cooking.
About 6 close relatives came for dinner.
Deepavali day as usual, from morning cooking non-stop.

Sunday Ammavaasai, again had to cook, invited about 8 people for lunch.
Today night 16 close relatives coming for dinner, also Ruben's 15th birthday.
Just finished, cooking, hope to post the picture tomorrow.

Thanks and take care, Kugan.

[kugan98]

K I came to see your pics. appa kalakarenga K. Same dialogue again next jenmam atleast .......


Dear Sangeetha, you are a gem.
Thanks for giving the link to Ramrishi.


Sangeetha, you know, I am not good in explaning how to upload pictures.
NOV anneh tried his best, knocked his head against the wall and gave up.

I had a Tamby called Tirumaran, in the forum.
He came on line and explained to me in details.
He too banged his head few times, at last he was successful.

I hope you can understand what NOV anneh is explaining to you.
Wish you all the success in uploading pictures.
Thanks and take care, Kugan.

[kugan98]

Happy deepawali to everybody!
Kugan,ur sweets and savories array is such a lengthy one...
I just made kaju katli,7 cup sweet,thenkuzhal and ribbon pakoda and in the night we are having a potluck in our house...

Thanks Ramrish for your nice post.
Ramrish, our family is very perusu, so have to make a lot.
Your list is just nice for a family.

Sangeetha has given you the link for the halwa.
You can try with 200 grms of flour.
1/2 cup ghee, and 2 cups of sugar.
Less the sugar if you think it will be very sweet.

Ramrish, you know the soft ball of flour we get in the end?
That is called gluten, vegetarian meat.
Just boil the ball of flour in water, remove, cut into slices.
Marinate with soy sauce, pepper, chillie sauce little ginger and garlic.
Then in non-stick pan, just pan fry the slices.
You have nice braised vegetarian meat.

Thanks and take care, Kugan.

[kugan98]

Dear NOV anneh, your spread is super, truly you had all the traditional goodies.

NOV anneh, I fainted on seeing your tray of burfis.
Thanks NOV anneh, take care, Kugan.

[kugan98]

K ur rawa ladoo

2661


Dear Sangeetha nice picture, keep it up.
Kugan.

[kugan98]

nov nice spreads photoes.. innum michcham irukkaa :)


Kannan anna, vaangga, vaangga, neraya irukku.

Aamma, what happened to our Madhu anneh?

[Madhu Sree]

Happy diwali to all my dear friends :D

[Madhu Sree]

madhushree i made your poondu kulambu. was very useful after all the diwali foods. thanks for the recipe. planed to make it regularly when ever i overeat.

:2thumbsup: super sangee :)

[kugan98]

Oh,my God!,NOV Anneh, I have no words to express.
I know what it is to miss a mom.
May her soul rest in peace.
Kugan.

[kugan98]

My dear friends, as a mark of respect, I will not be writing in the forum, till her prayers are over.
Kugan

[Madhu Sree]

Me toooooooo... :(

[uwitiusoj]

sorry to hear this nov anneh. i know it will be very hard for u now. i am very poor in recovering from the loss of loved ones even after several years. but i can pray God to give you all strength.

[PARAMASHIVAN]

Rest in peace :(

[rose75]

So sad to hear this, My heart felt condolences to Nov and his family..., may her soul Rest in Peace.

[gulabjamun]

My heartfelt condolences, NOV!

[NOV]

Thank you K, Madhusree, Sangeetha, Raghu, Rose and Gulab.

I am touched by your expression. May God bless you.

[Ramrish]

Please accept my heartfelt condolences Nov...May God give you the strength to bear this...

[FernGraebn]

Nov, Very sorry to hear about your loss.. May her soul RIP!!