Kugan's Kitchen Part 7

[kugan98]

O.K my dear friends, yesterday was a very busy day for me.

Let me post our menu of yesterday.

Breakfast was, ketupat with peanut gravy.
A very typical Malay cuisine .


http://farm9.staticflickr.com/8284/7820613222_16d2372375_z.jpg

[kugan98]

Lunch was:


ghee rice
mushroom potato kurma
tofu rendang
crunchy beans
cucumber vegetable achar
tomato raitha


Ghee Rice:

http://farm9.staticflickr.com/8448/7820628796_6ca3ba3521_z.jpg


Tofu Rendang:

http://farm9.staticflickr.com/8303/7820616082_669b26f6f2_z.jpg


Crunchy Beans:

http://farm9.staticflickr.com/8285/7820624862_68b722eaee_z.jpg


Cucumber Vege Achar :

http://farm9.staticflickr.com/8289/7820621070_913e9f13aa_z.jpg


Mushroom Kurma

http://farm9.staticflickr.com/8285/7820677520_8160c127be_c.jpg

Tomato Raitha:

http://farm8.staticflickr.com/7267/7820699066_2019d8d7a8_m.jpg

[kugan98]

O.K friends, later I will post our menu for tea and our dinner list.
Thanks my friends. Kugan

[rose75]

Oh my Kugan, I have been going around friends house and enjoying the ketupat and Kachang kuah.
You have made it in your house, that is great. Your sauce looks very yummy and colorful .

[Madhu Sree]

Summa irukka maateeengalaa neenga :x :rant: :lol2:


Dear Dev, please read this:

Most people have heard of jalebi – this ancient Persian sweet is popular at celebrations and street corners all over India. But jangiri is a little more obscure. I thought it was a sweet special to South India, but I have come to learn that it also has a presence in North India – called imarti. Jalebi and jangiri both look like sugar-coated orange funnel cakes.

What is the difference you say? First, they are made with different flours: jalebi is made with maida (all purpose) flour and jangiri with ground urad dhal. Jalebi batter is also supposed to be left to ferment (giving it a faint tangy flavour) while jangiri is not. There is also a difference in their appearance – the swirls of jalebi are more chaotic, while jangiri resembles a more organized flower pattern.

Those with a trained palate will also notice the slight crunchiness of jalebi, distinguishing it from the chewy, gooiness of jangiri. In most sweet shops, jalebi also appears a little shinier and more on the brown side (and jangiri more orange).


I like Jelabi more than Jangiri, it will be crunchy, little sour with the syrup in the swirls, apapa:-D



Picture of Jelabi

http://farm9.staticflickr.com/8430/7820560740_2287df6f77.jpg


Picture of Jangiri

http://farm9.staticflickr.com/8427/7820564080_1f08760288.jpg

[kugan98]

Summa irukka maateeengalaa neenga :x :rant: :lol2:

Engga Madhu Sree, ungalukku enna kovam en mel:shaking:

[madhu]

Kuganji..

mayilamma-vukku kobam illa... kola veri :shaking: :hammer: :yessir:

avanga naalu maasama verum varattu chappathi + some dried vegetables mattum saapittukittu vazhuraanga.. :noteeth:

neenga deeeeeetail-a jangiri, jilebi difference ezhuthinaa vera enna aagum ? ( nalla vELai .. naan ore line mattum ezhuthi irunthadhal escaped :happydance: )

[lakme]

Kugan, another century! 100 pages for Kugan's Kitchen part 7...thank you so much for your wonderful recipes. Wishing you many many more joys in life!!

[Madhu Sree]

Kuganji..

mayilamma-vukku kobam illa... kola veri :shaking: :hammer: :yessir:

avanga naalu maasama verum varattu chappathi + some dried vegetables mattum saapittukittu vazhuraanga.. :noteeth:

neenga deeeeeetail-a jangiri, jilebi difference ezhuthinaa vera enna aagum ? ( nalla vELai .. naan ore line mattum ezhuthi irunthadhal escaped :happydance: )


:lol2: kareetaa kandu pudichuttel maama :razz:

[gulabjamun]

Kuganka, congrats on your 100 pages. You are doing a super job.
Thanks for all your ice recipes. I love to read this forum just for you.
You have a very big heart. Not every one would like to share things like you do.
Pray for your health and long life.


Note: by chance do you have any vegetarian chicken rice recipe. He,he

[bkarthika]

Hi Kugan,
How are you? How is ur health? Convey my regards to all ur family members.
CONGRATS on ur 100 pages for Kugan's Kitchen part 7. Keep rocking.

Take care!!!

With Regards,
bkarthika

[kugan98]

Thanks Madhu Sree and Madhu aanna for your nice post.
Madhu Sree, next time I will put a curtain before posting sweets:-D
Thanks and take care, Kugan.

[kugan98]

Oh my Kugan, I have been going around friends house and enjoying the ketupat and Kachang kuah.
You have made it in your house, that is great. Your sauce looks very yummy and colorful .


Thanks Rose for your nice post.
I hope you enjoyed the ketupat and kacang kuah.
Take care, Kugan

[kugan98]

Kugan, another century! 100 pages for Kugan's Kitchen part 7...thank you so much for your wonderful recipes. Wishing you many many more joys in life!!

Thanks Lakme for your nice post and blessings.
Hope you will continue to post in this forum.
Thanks and take care, Kugan

[kugan98]

Kuganka, congrats on your 100 pages. You are doing a super job.
Thanks for all your ice recipes. I love to read this forum just for you.
You have a very big heart. Not every one would like to share things like you do.
Pray for your health and long life.


Note: by chance do you have any vegetarian chicken rice recipe. He,he


Thanks Gulabjamun for your nice post and wishes.
I have the recipe for vegetarian chicken rice.
I cook it once in a way when the children request.
I will post it for you. Thanks and take care, Kugan

[kugan98]

Hi Kugan,
How are you? How is ur health? Convey my regards to all ur family members.
CONGRATS on ur 100 pages for Kugan's Kitchen part 7. Keep rocking.

Take care!!!

With Regards,
bkarthika

How are you and your family?
It is a long time since you came to the forum.
Thank you very much for your wishes.
Please drop in when time permits.
Take care, Kugan

[kugan98]

Dear Aarthii, I have the recipe for the bread rolls.
Normally bread rolls are deep fried. It will absorb lot of oil.
I normally will shallow fry them in a non- stick pan.

Aarthii, you can make different types of filling for the rolls.
Vegetarian and non vegetarian, even you can put a sausage in it and make into a roll.
I will post to you a recipe with potato filling.
You can let your imagination run wild, and create your own fillings.
Thanks and take care, Kugan

[kugan98]

BREAD ROLLS

Ingredients:

1 tbs oil
1 medium onion chopped finely
1 green chillie, chopped fine
¼ tsp chillie powder
¼ tsp cumin powder
¼ tsp amchur powder
2 big potatoes boiled and mashed well
Little pepper powder
1 tbs chopped coriander leaves
Salt to taste

6 large slice bread, trim the edges
Oil for shallow frying
Bread crumbs for coating

Method:

Heat the oil, add in the onions and sauté till light brown.
Add in the green chillies, sauté well, add in the chillie, cumin, amchur powders.
Mix every thing well, add in the mashed potatoes, pepper, coriander and salt.
Stir fry every thing well, remove and set aside to cool.
When cold, make them into 6 equal oblong shapes.

Now dip the bread slice in a bowl of water, remove immediately.
Keep the slice in between your hands and squeeze out the water.
Spread the squeezed bread slice on a flat surface.
Place one oblong potato mixture towards one edge.

Roll it and seal the edges by slightly pressing them.
Roll it over the bread crumbs.
Heat a non-stick pan with little oil. Shallow fry the rolls till golden color all over.
Remove and serve with chillie or tomato sauce.


Bread with the potato roll:

http://farm9.staticflickr.com/8421/7829247700_f432ae9940_z.jpg


The fried roll:

http://farm9.staticflickr.com/8444/7829248844_0527d3b761_c.jpg

[kugan98]

Gulabjamun, here is the chicken rice recipe for you.
Give us the feed back if you try. Kugan



VEGETARIAN CHICKEN RICE

Ingredients:

FOR RICE:
2 tbs vegetable cooking oil
3 pips garlic finely minced
10 grms ginger cut into fine sticks
2 cups of long grain rice washed , soaked and drained
2 pandan leaves knotted
1 tsp sesame oil
3 cups of vegetable broth
Pinch of pepper
Pinch of sugar
Salt to taste

1 tbs spring onion cut into ¼ inches in length

RICE METHOD:

Heat a rice cooker with the vegetable oil. Add in the minced garlic and sauté.
Sauté well, till a nice aroma comes. Add in the drained rice, gently stir well.
Add in the pandan leaves, sesame oil, salt and the vegetable broth. Add in the ginger,
Pepper and sugar.
Switch on the cooker and cook the rice. Fluff up the rice when cooked.
Garnish with the spring onion and keep the rice warm.

RED CHILLIE SAUCE:

5 red fresh chillies
2 pips garlic
3 cm young ginger
½ tsp salt
1 tbs sugar
6 tbs vegetable broth
1 ½ tsp lime juice

METHOD:
Blend all the ingredients in a blender until smooth.
Keep aside.

SOYA SAUCE:

2 tbs sweet soya sauce
2 tbs vegetable broth
1 tsp sesame oil
3 tsp garlic and shallot oil

METHOD:
Mix all the ingredients and keep aside.


VEGETARIAN DRUM STICKS:

8 store bought vegetarian drum sticks.
2 tbs vegetarian oyster sauce
1 tbs dark soya sauce
1 tbs honey
Little pepper powder
Little 5 spice powder
2 tsp ginger and garlic juice

METHOD:
Marinate the drum sticks in the ingredients, for about 20 minutes.
Lay the marinated drum sticks on a tray lined with aluminium foil.
Pre heat an oven and grill the drumsticks till they are grilled for about 15 minutes.
Remove and keep aside.

GARNISHES:
2 firm red tomatoes cut into slices
1 firm cucumber cut into slices.

Now scoop the rice in a small bowl. Pat it tight, over turn it on a plate.
Arrange the cucumber , tomato slice and the grilled drum stick.
Serve the chillie and soya sauce in small containers.
If you like you can make simple soup with the vegetable broth.
Here is your vegetarian chicken rice ready.



http://farm8.staticflickr.com/7260/7829249650_27d1e80f1d_c.jpg

[kugan98]

O.K our holiday tea items were.


Peanut Cookies:

http://farm9.staticflickr.com/8298/7829302710_4f59666cf3_z.jpg


Custard Cookies :

http://farm8.staticflickr.com/7125/7829296162_2e6d81ba38_z.jpg


Ghee Cookies :

http://farm9.staticflickr.com/8305/7829294258_09c40d0639_z.jpg

Murukku:

http://farm9.staticflickr.com/8306/7829300906_e507257f6d_z.jpg

Jelly:

http://farm8.staticflickr.com/7263/7829298110_736a2844c1_z.jpg


Dinner tomorrow.

MadhuSree :yessir::yessir:

[Madhu Sree]

:shock: :slurp: wowwieee recipes K, idhellaam ore naala senjadhaa illa munname senju vechuteengalaa?


MadhuSree :yessir::yessir:

summa irukka mudiyala-la !!??? :lol2:

[madhu]

summa irukka mudiyala-la !!???

:redjump: :happydance: :smokesmirk: :slurp: :cheer: :thumbsup: :victory: :boo: :yessir: :wave:

[Madhu Sree]

madhu pappaa, vandha velai mudinthadhaa... kelumbungal... en kannu munnaadi nikkave koodaadhu :lol2:

[Madhu Sree]

K, dont take my posts seriously, please continue with loads of droolworthy recipes :thumbsup:

[kugan98]

Thanks Madhu Sree for your post.
Breakfast, lunch and dinner were prepared on that day.
Tea items were prepared two days before the day, except for the jelly.
I really enjoy your post.
If not for you and my Madhu aanna, I will be a loner in the forum.

Today I cooked kambu dosai and kambu kuli paniyaram.
Will post the recipes tomorrow. Thanks, Kugan

[kugan98]

Madhu aanna :rotfl::redjump::bluejump::rotfl3::rotfl:
Kugan

[Madhu Sree]

Madhu & K, idhellaam gnayame illa :lol2: ippadi gummi adichaa enna seiyya :razz:

K, Once in a week I used to prepare ragi semiya upma, it tastes good, it doesnt look good though... :D

[Ramrish]

K-unga spread parkave vaai oorudhu...yumm..pls post recipe of all..ghee rice tempting aa irukku..is the ghee biscuit similar to nankhatai..i want to bake nankhatai for kids and when i browsed thro internet i saw soo many versions..but confused to pick one..

Congrats for the successful completion of 100 pages!

[Aarthii]

Dear Aarthii, I have the recipe for the bread rolls.
Normally bread rolls are deep fried. It will absorb lot of oil.
I normally will shallow fry them in a non- stick pan.

Aarthii, you can make different types of filling for the rolls.
Vegetarian and non vegetarian, even you can put a sausage in it and make into a roll.
I will post to you a recipe with potato filling.
You can let your imagination run wild, and create your own fillings.
Thanks and take care, Kugan

Thank you so much for the bread rolls recipe kuganka.
Will try it out soon,and will let you know the result.

Congrats for completing 100 pages kuganka :)

[kugan98]

Madhu & K, idhellaam gnayame illa :lol2: ippadi gummi adichaa enna seiyya :razz:

K, Once in a week I used to prepare ragi semiya upma, it tastes good, it doesnt look good though... :D


Madhu Sree, please post your ragi semiya upma recipe with pictures.

After finishing with kambu, I have few more recipes with oats.
Deva ninaithaal thaan :shaking::shaking::shaking:
Avangalukku oats pidikaathu

Then I will skip on to ragi. Thanks Kugan

[kugan98]

K-unga spread parkave vaai oorudhu...yumm..pls post recipe of all..ghee rice tempting aa irukku..is the ghee biscuit similar to nankhatai..i want to bake nankhatai for kids and when i browsed thro internet i saw soo many versions..but confused to pick one..

Congrats for the successful completion of 100 pages!


Thanks Ramrish for your nice post and compliments.
I will post all the recipes of the spreads.

As for the cookie, it is little similar.
So many methods to do, they use butter, we use ghee.
This is how it is done in our house.
Give it a try and see. Read the tips that I gave Aarthii.
Thanks and take care, Kugan

[kugan98]

Thank you so much for the bread rolls recipe kuganka.
Will try it out soon,and will let you know the result.

Congrats for completing 100 pages kuganka :)

Thanks Aarthii for your nice post.
aarthii did you see the measurement that I gave in cups for the ghee cookies?
You have not mentioned any thing, may be you missed the page.
Have a look at page 100 and let me know.
Thanks and take care, Kugan

[kugan98]

Here is the recipe for the kambu dosai.



KAMBU DOSAI

Ingredients:

1 cup broken kambu
¼ cup urad dal
¼ cup iddli rice
1 tsp fenugreek seeds
Salt to taste
Little gingelly oil

Method:

Soak the kambu, urad dal, iddli rice and fenugreek seeds.
Soak for about 5 hours. Grind to a smooth paste.
Add salt and let it ferment for about 8 hours.

Heat a dosai kal, pour a ladle of the batter.
Spread it like a dosai, drizzle little gingelly oil.
Once cooked remove and serve with any chutney.
You need not cook on both sides.

NOTE: next time I want to try without adding iddli rice.



http://farm9.staticflickr.com/8443/7835638426_85e94e8f22_z.jpg


Cooked Dosai: (sorry, konjam kooda brown aachi:(

http://farm8.staticflickr.com/7128/7835641448_fb960bebd0_z.jpg

[kugan98]

KAMBU KULI PANIYARAM

Ingredients:

1 cup broken kambu
¼ cup urad dal
1 tsp fenugreek seeds
Salt to taste


1 tsp oil
¼ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
2 tbs finely chopped onions
2 tbs finely chopped green chillies
½ tsp ginger paste
1 tbs finely chopped coriander leaves
1 tsp finely chopped curry leaves


Method:

Soak the kambu, urad dal and fenugreek seeds for about 5 hours.
Grind to a smooth paste, like a iddli batter.
Add salt, mix well and let it ferment for about 6 to 8 hours.

After the batter is fermented, heat a pan with the oil.
Add in the mustard seeds, urad dal and channa dal.
Once they are lightly brown, add in the onions, green chillies, ginger paste,
Give a nice stir, add in the coriander and curry leaves.
Now add this mixture to the fermented batter, mix well.

Heat the paniyaram pan, pour little oil in each hole.
Pour the batter in the holes and cook on medium heat.
When it is slightly brown, flip it over and cook the other side,
Serve warm with a nice chutney.


Paniyaram cooking: less your oil:banghead:

http://farm9.staticflickr.com/8286/7835642858_33e9ff4e95_z.jpg

Cooked Paniyaram :

http://farm9.staticflickr.com/8424/7835644156_88b36f1dc6_z.jpg

[kugan98]

Our last episode dinner

Iddiappam and sothi:


http://farm8.staticflickr.com/7129/7835691314_2cf62586e7.jpg

http://farm9.staticflickr.com/8426/7835693014_17b3b1e724.jpg


Chillie Parotta:

http://farm8.staticflickr.com/7129/7835694444_306f4d788a_z.jpg


Dosai and tomato thokku:

http://farm9.staticflickr.com/8307/7835695418_0ca5b4f348.jpg

http://farm8.staticflickr.com/7250/7835698360_fc63526c4a.jpg


Ghee Dosai:

http://farm8.staticflickr.com/7276/7835700536_54240158f7.jpg

[madhu]

Kuganji.. kambu items senju taste parthuttu solren..

In the meantime... Is Onam sadhya list and recipes available already ?

[Aarthii]

Thanks Aarthii for your nice post.
Yes, I do have recipe for bread rolls. Will post soon for you.

As for the ghee cookies, here is the cup measurements.


1 1/2 cups of all purpose flour
1/2 cup of caster sugar
1/2 cup of ghee
1/2 tsp rose essence
a pinch of salt.


Aarthii, the method is the same as I have done.
Nothing hard with this cookies, if you find the dough very dry, just add in little ghee.
If your dough is very soft, just add in little more flour.
You must be able to roll it into balls.
Actually after baking the cookies will look white.
In my picture it looks a bit yellow due to light when I took the picture.
It will be a little crunchy after it cools well.
Thanks and take care, Kugan

Thanks for the detailed measurements kuganka.
really i missed that page.Good that u have mentioned in this page.Thanks a lot kuganka

Chillie parotta recipe podunga kuganka.It looks so good :)

[dev]

2 naal varalena evalo pages poiduthu!!!... super kambu recipes K... oats enakku pidikalaina enna...oats fans niraya irukaanga inga...

K, exercise pannalena diet restrictions jaasthi aagidum...parava illaya...;)

[kugan98]

Thanks for your post Madhu aanna.
I will be away for Onam festival, since we have an important meeting.
So nothing special on that day, even though they will be cooking something.
I have already posted most of the Onam Sadhya recipes before.
Let me know if you need any recipes.
Thanks and take care, Kugan

[kugan98]

Ah, Aarthii, I guessed that much. That's why I posted the page for you.
Try and give us the feed back. I will post the chillie parotta recipe for you.
Thanks and take care, Kugan

[kugan98]

2 naal varalena evalo pages poiduthu!!!... super kambu recipes K... oats enakku pidikalaina enna...oats fans niraya irukaanga inga...

K, exercise pannalena diet restrictions jaasthi aagidum...parava illaya...;)

Thanks Dev, for your nice post. Kambu has a slight aroma, otherwise kambu is good.
Well we are all used to kambu, so we are used to the aroma.
I hope you had a nice time. I will post some oats recipe soon.


I am prepared for your restrictions Dev:-D
Take care, Kugan

[kugan98]

CRUNCHY BEANS

Ingredients:

250 grms fresh French beans

2 tsps extra virgin olive oil
½ tsp cumin seeds
½ tsp grated ginger
¼ tsp black pepper powder
1 tbs lemon juice
Salt to taste

Method:

Clean and cut the beans in lengths.
Heat a non stick pan, add in the oil.
Add in the cumin seeds and let them splutter.
Add in the grated ginger and stir for a moment.

Add in the black pepper and salt and stir for a second.
Add in the beans and stir fry on high flame till the beans are cooked.
The beans should be crunchy, add in the lime juice, stir once and remove.
Serve hot.


http://farm9.staticflickr.com/8436/7845803664_9e31574026_z.jpg

[kugan98]

KUGAN'S KITCHEN WISHES OUR DEAR MODERATOR (NOV ANNEH )

A VERY HAPPY BIRTHDAY.

MAY THE LORD BLESS YOU WITH A LONG LIFE, GOOD HEALTH AND HAPPINESS.


HERE IS YOUR CAKE:

http://farm9.staticflickr.com/8445/7845813820_2c0a570910_z.jpg

YOUR PRESENT:

http://farm8.staticflickr.com/7273/7845816100_5d42fe02ff_z.jpg

YOUR VEGETARIAN LUNCH :

http://farm9.staticflickr.com/8431/7845820428_0ace9e2b1a_z.jpg

YOUR NON VEG DINNER:

http://farm9.staticflickr.com/8445/7845918198_cfea52a685_z.jpg


YOUR SWEETS :

http://farm9.staticflickr.com/8439/7845824068_e11aefbd33_z.jpg


ENJOY NOV ANNEH

[madhu]

kuganji..

idhellam appadiye NOV anna veetukku parce-la ? :slurp: :slurp:

( anna... naan adutha flight-la kilambi varen.. and NO(N)V(EG) items mattum ungalukku... michamellam share senjuthan sapdanum.. adhuthan nalla annanukku azhagu :yessir: )

[madhu]

Thanks for your post Madhu aanna.
I will be away for Onam festival, since we have an important meeting.
So nothing special on that day, even though they will be cooking something.
I have already posted most of the Onam Sadhya recipes before.
Let me know if you need any recipes.
Thanks and take care, Kugan

Kuganji.. is there any index for your recipes in all these thread ?

[gulabjamun]

Wishing you a very happy birthday. Nov.
Wow what a spread by Kuganka.

[Ramrish]

Many more happy returns of the day nov!
Kugan-its not fair!u r tempting me with pictures of sinfully delicious spread..

[inazerowmo]

Kugan, I have been hovering your thread(s) for quite sometime already. You make me hungry each time I drop by here. The photos are the main culprits! :-D

[NOV]

:ty: K... moochi thinara saappittEn :lol:

:ty: gulab & ramrish :bow:

[kugan98]

Kuganji.. is there any index for your recipes in all these thread ?

Madhu aanna, thanks for your nice post.
Aanna, please pm your gmail to our Dev.
Our Dev has created a blog for this recipes.
She will give you the permission at access the blog.
Thanks and take care, Kugan

[kugan98]

Wishing you a very happy birthday. Nov.
Wow what a spread by Kuganka.

Thanks Gulabjamun for your post.
Take care, Kugan.

[kugan98]

Many more happy returns of the day nov!
Kugan-its not fair!u r tempting me with pictures of sinfully delicious spread..

Thanks Ramrish for your nice post.
How is your cold, are you feeling better?
I know you have a strong will, the sweets will not tempt you:-D
Thanks and take care, Kugan

[kugan98]

Kugan, I have been hovering your thread(s) for quite sometime already. You make me hungry each time I drop by here. The photos are the main culprits! :-D


Welcome to Kugan's Kitchen Ratchasi. :shaking::shaking:

Sorry for making you hungry, please you can drop by my house.

Please do not hover for a long time over the thread.

Settle down, and come often with your comments or request for recipes.

Thanks and take care, Kugan.

NOTE: Just joking with you:-D

[kugan98]

[QUOTE=NOV;938226]:ty: K... moochi thinara saappittEn :lol:


The pleasure is all mine NOV anneh.
Take care, Kugan

[kugan98]

I was surprised when this sweet fried pineapple was served as a dessert.

SWEET FRIED PINEAPPLE

Ingredients:

10 wedges of fresh pineapples
1 tbs grated coconut stir fried until lightly browned

2 tbs butter
4 tbs brown sugar
Little lime juice if needed

Method:

Heat a non - stick pan with the butter.
Add the pineapple wedges and cook over medium heat.
The wedges should turn golden in colour on both sides.
Now sprinkle the brown sugar on the pineapple wedges.
Cook until the brown sugar is dissolved, add lime juice if using.
Now sprinkle the roasted coconut and serve.

DEVV:yessir:


http://farm9.staticflickr.com/8282/7851028452_7e683452e7_z.jpg

[madhu]

Kuganji

what is brown jiggery ? u mean vella sakkarai ?

[Madhu Sree]

vellamoo... :think:

[madhu]

vellamoo... :think:

adhu jaggery.. ithu brown jiggery.

[PARAMASHIVAN]

Kugan, I have been hovering your thread(s) for quite sometime already. You make me hungry each time I drop by here. The photos are the main culprits! :-D

As in Azhagana Ratchasi ? :shock:

IF so I have not seen your post for alomst 6-7 years ? :shock:

Kugan akka

Hope everything is fine :)

[kugan98]

Madhu aanna and Madhu Sree,

manikanum, type pilai:oops::oops:
Have altered the recipe.

You are right brown sugar.

Thanks, Kugan



http://farm9.staticflickr.com/8428/7851404572_7104b5b06b_z.jpg

[kugan98]

As in Azhagana Ratchasi ? :shock:

IF so I have not seen your post for alomst 6-7 years ? :shock:

Kugan akka

Hope everything is fine :)


P.S Tamby, every thing is fine.
Thanks for dropping by. Take care, Kugan

[inazerowmo]

Kugan, yes, yes, I will eventually settle down. This thread is simply too tempting. Please don't be afraid of me. I'm as harmless as a fly. ;-p. Nov can vouch for it. :-D

Paramashivan, yes, it is me. Hope all is well with you.:-D

[NOV]

harmless?
fly?
no one who has watched Naan Ee will look at a fly in the same manner again
Ratchasi = pEr poruththam :thumbsup:

:yessir:

[suvai]

roll call taking la suvai illaama irunthatharku manikavum...:-(
BUT...K neenga seiyara ellaa recipes leyum...Suvai kandipaaa irunthukitey thaaney iruku...:noteeth:...so no suvai missing...;-)

k's kitchen la satham jaasthiya ketichi athaan odi vanthiten....paathiram urla....ennai seera....kadugu vedika...kozhambu kothika...vasanai thooka...ennai izhuka vachidichi....:noteeth:


Adengappaa......nov ngov birthday spread moonu thattaaa.......nov ngov...ellaathaiyum neengaley saapitaa nalla irukumaa....Kugans kitchen la irukaravangalum naanum maathi maathi help pannidarom sareengala...:noteeth: thallunga ipadi moonu plates um..
belated Birthday wishes ngov...Nov..smiley pottukonga

hello nga K.....nalamaa??? ellaa recipes um padichi mudichen last nite...romba late aagidichi...so comments iniki podalaamnu thaan vanthen ngo!!....pothuvaa...ellaam samaichi saapiduvaanga...naan samaikaamaley....recipes padichi...padam paarthu....stomach ropikiten...ngo!!! :noteeth:

lovely recipes lots to try...time ila...but methuva kandipa senji paarthiduven...;-)

dev ngo....:-) epadi irukeenga......thank u for posting the recipe that i had asked a longggggg time ago...onga memorya ennaanu solla....hats off to ya....;-)

iniki onga kugan recipes thaango veetila....athu ennaanu thaan innum decide pannalai....for sure onga katharikai & coconut milk...& a simple pulao nu manasila thonuthu.....lets c...;-)

[kugan98]

[QUOTE=The Ratchasi;938861]Kugan, yes, yes, I will eventually settle down. This thread is simply too tempting. Please don't be afraid of me. I'm as harmless as a fly. ;-p. Nov can vouch for it. :-D


Dear Ratchasi, again another welcome to Kugan's Kitchen.
I was just jokingnga. Hope you will visit when ever time permits.
To welcome you, I am posting a healthy laddu for you.
That is laddu made of oats. Thanks and take care, Kugan

[suvai]

k...onga oats preparations ellaamey tempting...going to try out....kuzhukattai both kaaram & masala..also want to try kambu adai...ada ada ada thaan ponga....:noteeth:

[kugan98]

OATS LADDU

Ingredients:

2 cups of oats
1 cup powdered sugar
1 tbs roasted cashew nuts chopped
1 tbs roasted raisins
A pinch of cardamom powder
1 cup melted ghee


little oats powder for dusting

Method:
Dry roast the oats, cool and grind it to powder in a mixie
In a bowl, add in the ground oats, powdered sugar,
Roasted cashew nuts, roasted raisins and the cardamom powder.
Mix every thing nicely.
Now heat the ghee, pour little by little, mix well.
Shape into round balls, roll it in the oats powder.
Your oats laddu is ready.

http://farm8.staticflickr.com/7256/7856970018_2da64eae9c_z.jpg

[kugan98]

harmless?
fly?
no one who has watched Naan Ee will look at a fly in the same manner again
Ratchasi = pEr poruththam :thumbsup:

:yessir:


NOV anneh :rotfl::rotfl::rotfl::rotfl:

[kugan98]

Suvai, what a relief for me. I feel so happy to see your post.
You have been missing for a very long time.
The kitchen is so noisy , and lot of things happening today.
I really missed you Suvai, I love the kalakalappu when you come.
Of course I respect your privacy. You have your own work load.
Glad that you are healthy and well. Take care Suvai.
Go through the forum at your own space. Kugan

[suvai]

Thank u K for your kind concern....vanthiduven for sure whenever time permits....but of late i am finding it more & more difficult. Please do not worry about me....ipadi irukum bothu thalaiya kandipaa kaattiduven marakaama :noteeth:....sareengala! ;-)

[suvai]

K...I have run through all the pages that I have missed so far...& superrrrrrrr recipes pottu irukeenga....will try & let u know....sareengala!

[madhu]

K...I have run through all the pages that I have missed so far...& superrrrrrrr recipes pottu irukeenga....will try & let u know....sareengala!

suvai nga.. adhellam oppukka maatten. neenga senju adhai photo pudichu podunga.. 6 difference illama irundhathan accept seivom. illatti marupadi marupadi senju kaattanum :slurp: :slurp:

[rose75]

Kuganka, enna oru invention. Oats ladu. Looks like ghee balls.
How was the taste? Let me try, it looks so easy.
Thanks.

[Thirumaran]

Kugan,
Niraya item kondu vareenga.. unga samayal saapidurathukaagavae malaysia once visit pannanum poala irukku :)

[madhu]

Kugan,
Niraya item kondu vareenga.. unga samayal saapidurathukaagavae malaysia once visit pannanum poala irukku :)
naan ponapodhu inform seyyala.. adhanala avanga escape aayittanga :cry2:

neenga inform senjuttu ponga..( escape aana pudikka poonai padai anuppi vaichidunga ) .. mudinja oru list anuppidunga.. avanga senju vaikka vasadhiya irukkum :slurp:

[Thirumaran]

madhu,
vaangalaen innoru time poagalaam :smokesmirk: :p

[suvai]

suvai nga.. adhellam oppukka maatten. neenga senju adhai photo pudichu podunga.. 6 difference illama irundhathan accept seivom. illatti marupadi marupadi senju kaattanum :slurp: :slurp:


:rotfl::rotfl: that is hilarious nga madhu.....k pannarathukum...naan seiyarthukum neraiya vithyasam irukum ngo....oruthar kai talent oruthar pola ileengaley....compare panna mudiyumaa enai kugan avangaloda????
athu irukattum.............neenga seinji kaatunga 6 difference illaama...apuram en kai vannam kaatarengo...:noteeth:

[madhu]

:rotfl::rotfl: that is hilarious nga madhu.....k pannarathukum...naan seiyarthukum neraiya vithyasam irukum ngo....oruthar kai talent oruthar pola ileengaley....compare panna mudiyumaa enai kugan avangaloda????
athu irukattum.............neenga seinji kaatunga 6 difference illaama...apuram en kai vannam kaatarengo...:noteeth:

கான மயிலாடக் கண்டிருந்த வான் கோழி
தானும் அதுவாக பாவித்து தானும் தன்
பொல்லாச் சிறகை விரித்தாடினாற் போலவே
கல்லாதான் கற்ற கவி.

இப்படித்தான் இருக்கும் குகன்ஜி யோட யாரையாவது கம்பேர் செஞ்சா. ஆனா வான் கோழிக்கு அட்லீஸ்ட் வால்சிறகாவது இருக்கும். நானெல்லாம் சிறகே இல்லா பறவை. :noteeth:

எங்க பாட்டெல்லாம் "சாப்பிடத்தான் தெரியும்.. எனக்கு சமைக்க தெரியலையே" அப்படின்னுதான் இருக்கும் :slurp:

[kugan98]

Thanks Suvai, Madhu aanna and Tiru Tamby for all your nice posts.
My stomach feels so full by just reading all your nice posts.

Ellaarum vaangga, saapitapin thaan theriyum,
Aiyoh! evalavu mosamnu:(

Thanks and take care, Kugan

[kugan98]

Madhu aanna, I received a pm from a hubber with a kambu (rotan).
Saying that I will get that if I do not change the trend:shaking:
So I am posting a different recipe today. Grilled soya chunks.




GRILLED SOYA CHUNKS

Ingredients:

1 cup soya chunks
1 pip garlic smashed
1 small piece of ginger smashed


Marinate:
¼ cup thick curds
2 tsp ginger garlic paste
½ tsp red chillie powder
¼ tsp cumin powder
¼ tsp balck pepper powder
A pinch of garam masala
¼ tsp honey
Salt to taste

1 red onion cut into square shape
1 small green pepper cut into square shape
Wooden skewers soaked in water for an hour
4 tsp oil
1 tsp lemon juice

Method:
Boil the soya chunks in enough water with the garlic and ginger for 10 minutes.
Remove and wash under running water.
Now gently squeeze out the water from the soya chunks.

Now mix the marinate in a bowl, add in the soya chunks, onion and capsicum.
Mix well to combine, refrigerate for at least 4 hours.
Preheat oven to 200 degrees C. line a baking sheet with aluminum foil.
Spray with non stick spray

Now thread the marinated soya chunks alternating with a piece of onion and capsicum.
Arrange in the tray, spread the rest of the marinate over the veges.
Drizzle olive oil over the veges.

Grill in the oven, for about 15 minutes, and turn the skewer to the other side,
and grill again till the veges turn golden brown.
Remove from the oven and pour the lemon juice over the skewers.
Serve with green chutney or chillie sauce.


http://farm9.staticflickr.com/8426/7871104912_cc5a4cd559_c.jpg

[kugan98]

WISHING ALL OUR FRIENDS A VERY HAPPY ONAM.

May the color and lights of Onam fill your homes with happiness and joy.


http://farm9.staticflickr.com/8281/7871142210_7885ce3368.jpg



http://farm8.staticflickr.com/7140/7879571862_dced174578.jpg

[Thirumaran]

Thanks Suvai, Madhu aanna and Tiru Tamby for all your nice posts.
My stomach feels so full by just reading all your nice posts.

Ellaarum vaangga, saapitapin thaan theriyum,
Aiyoh! evalavu mosamnu:(

Thanks and take care, Kugan
evvalavu bayamuriththinaalum sari.. saapidaama vidurathilla..

Velan,
Rendu ticket book pannunga :noteeth:

[cokepepsi]

I want some nice recipe for dondakaya to go with chappathis.

[lakme]

Onam greetings to all our friends! May this Onam bring plenty and prosperity to all.

[madhu]

evvalavu bayamuriththinaalum sari.. saapidaama vidurathilla..

Velan,
Rendu ticket book pannunga :noteeth:

naanum... enakkum.... :slurp: :redjump:

[kugan98]

evvalavu bayamuriththinaalum sari.. saapidaama vidurathilla..

Velan,
Rendu ticket book pannunga :noteeth:


Thiru Tamby:lol::lol:


Madhu aanna, neegaluma:confused2::confused2:

[kugan98]

I want some nice recipe for dondakaya to go with chappathis.


Dear Cokepepsi, thanks for your post. Welcome to Kugan's kitchen.
Sorry I was out of town, that's why the late reply.

Well I have posted two recipes of dondakaya or we call it kovakkai.
Both are dry versions. You want something to go with chapathi.

I will post two recipes, which will be suitable with chapathi.
That's what I think.
I simply do not like to post recipes without pictures.
But the problem is , in Malaysia it is so difficult to get these kovakkai.
All are imported from India. We get them in our Little India, which is very far from my place.
So I will post the recipes without the pictures.
Thanks and take care, Kugan

[kugan98]

KOVAIKKAI CURRY (Dondakaya )

Ingredients:

To Grind To A Smooth Paste:

2 tbs coconut
5 red chillies
½ tsp cumin seeds
1 tsp coriander seeds
1 tsp peanuts
1 tbs channa dal

1 small piece of tamarind

1 tbs oil
1 tsp mustard seeds
1 big onion chopped
Salt to taste
300 grms kovakkai cut into lengths (or any size)
¼ tsp turmeric powder

Method:
Dry roast all the ingredients , except the tamarind , for grinding.
When cool use little water, add the tamarind and grind to a smooth paste.
Keep aside.

Heat a wok with the oil, add in the mustard seeds, let them splutter.
Add in the onions and salt, sauté till the onions are little limp.
Add in the cut kovakkai and the turmeric powder.
Stir fry, close and cook for about 5 minutes.

Remove the cover, add in the ground paste, add little water.
Cook on low flame till all is blended well.
You can add more water if you want more gravy.
Remove and serve with chapathi

[kugan98]

KOVAKKAI DAL (DONDAKAYA )

Ingredients:

1 tbs oil or ghee
¼ tsp mustard seeds
¼ tsp cumin seeds
1 pinch of asafetida
3 pips garlic smashed
2 dry red chillies broken
1 big onion chopped
Salt to taste

¼ tsp turmeric powder
1 sprig curry leaves
1 big tomato chopped
½ tsp red chillie powder
1 tsp coriander powder
300 grms kovakkai cut into rounds
Water

¼ cup channa dal, boiled but not that mushy
1 pinch of garam masala powder
Little lime juice (optional )
1 tbs chopped coriander leaves

Method:

Heat a wok with oil, add in the mustard and cumin seeds.
Let them crackle, add in the asafetida, garlic and red chillies.
Sauté for a second, add in the chopped onions and salt.
Sauté till the onions are limp.

Add in the turmeric powder, curry leaves, chopped tomato,
red chillie powder, coriander powder and the kovakkai.
Stir fry nicely, add in little water , cover and cook till the kovakkai is cooked.
Remove cover, add in the boiled channa dal, garam masala powder.

Stir fry till all are blended well. The consistency should not be too thick or thin.
Add in lime juice if using, garnish with coriander leaves.
Remove and serve with chapathi

[kugan98]

Hello, hello, any one there?
I think all are in holiday mood.
Enjoy your selves friends.
I am posting Aarthii's request for chillie parotta.
Thanks and take care, Kugan

[kugan98]

CHILLIE PAROTTA

Ingredients:

3 parottas, cut into bite size pieces

2 tbs oil
4 pips garlic finely chopped
½ inch ginger finely chopped
1 big onion chopped
2 green chillie chopped
1 sprig curry leaves

¼ cup shredded cabbage
1 capsicum sliced
¼ cup grated carrot

1 tsp pav bhaji masala
¼ tsp garam masala
¼ tsp chillie powder
A pinch of turmeric powder
1 tbs tomato sauce
Salt to taste

1 tbs lemon juice
1 tbs spring onion chopped
2 tbs chopped coriander leaves

Method:

Heat a non-stick wok, add in the oil
Add in the chopped garlic and ginger, sauté well till a nice aroma comes.
Now add in the onions, green chillie and curry leaves.

Sauté again, add in the cabbage, capsicum and the carrots.
Give a very good stir, add in the pav-bhaji, garam masala, chillie,
turmeric, tomato sauce and salt, fry till the raw smell of the masalas goes away.

Now add in the cut parotta pieces, and give a good stir, until all the masala,
has coated the parotta pieces nicely.
Roast the whole thing on high flame for about 2 minutes.

Now sprinkle the lemon juice and give a final stir.
Remove and garnish with the cut spring onions and coriander leaves.
Serve it piping hot.


http://farm9.staticflickr.com/8434/7897879608_3619cf6de4_z.jpg

[Aarthii]

Kuganka tried your bread rolls for yesterday's snack.It turned out very good.
The taste was also very nice.
Thanks for the recipe kuganka.
Thanks for the chillie paortta recipe too.

[rose75]

Kuganka , I tried your chillie parotta, it turned out super, just like the resturant.
Thanks Kugan. You are doing a great service. Rose

[kugan98]

Thanks Aarthi for your nice post and compliments.
Try the chillie parotta and give us the feed back.
Thanks, take care, Kugan

[kugan98]

Dear Rose, thanks for your nice post and feed back.
Glad that you liked the recipe. Try some more recipes and give us the feed back.
Thanks and take care, Kugan

[kugan98]

All my missing friends, try this vermicelli biryani.
Kugan.




VERMICELLI BIRYANI

Ingredients:

2 cups roasted vermecillie

1 tbs oil
1 inch cinnamon stick
4 cloves
5 cardamom pods

3 medium onions cut into slices
Little salt
¼ tsp tumeric powder

100 grms carrot cut into sticks
100 grms beans, cut into 1 inch in length
100 grms cauliflower cut into florets

1 tsp ginger paste
1 tsp garlic paste
¼ cup curds
2 medium tomatoes chopped
1 tbs chillie powder
1 tsp biryani masala
2 green chillies, chopped

1 tbs mint leaves
1 tbs coriander leaves
Salt to taste

3 cups water
Enough lime juice
Little cut coriander leaves

Method:

Heat oil in a non stick wok, add in the cardamom pods, cinnamon stick and cloves.
Let them splutter, add in the sliced onions and little salt.
Saute well , add in the tumeric powder and saute well till lightly brown.
Add in the carrots, beans and cauliflower. Stir fry well.

Now add in the ginger garlic paste, stir fry, add in the curds.
Now add in the cut tomatoes, chillie powder , biryani masala and green chillies.
Add also the mint and coriander leaves, add enough salt.
Stir fry and cook for a minute.

Now add 3 cups of water and allow the mixture to come to a boil.
Slow the flame very , very low , add in the lime juice, add the roasted vermicelli
Stir nicely, without forming any lumps. Cover and cook on it’s own steam for 10 minutes.
Remove the cover and fluff up the cooked vermicelli.

http://farm9.staticflickr.com/8299/7913221792_45a261a312_z.jpg

[gulabjamun]

Kuganka, nice joke recipe for missing friends.
Thanks for the recipe, looks very yummy.
What type of vermicillie did you use.

[suvai]

hello nga k...:-) onam saapaadu ellaam mudinji.....ipo biriyaaniku vanthu nikuthaa namma kugans kitchen..:noteeth:

want to know what i tried from namma kitchen???? muthala thattai pideenga....oats kozhukattai...;-) nallaa vanthidici...konjam thayangikitey thaan pannen..but..mayangiten saapitu...avolo ruchi..:noteeth:
it was a good hit.....here..;-) thank u for another good one!

tried yr simple pulao / also with thayir pachadi.....did yr urulai roast .....oru simple rasam & adaaa adaaa adaaa thaango!!!!

inga long weekend so a little breathing time ;-)

hope u & kids are all well.

:-)

[lakme]

Dear Kugan, I made your kovakkai curry on Friday-usually I always try out recipes before making for guests but I have so much confidence in your recipes
that I tried for the first time when we had people over for dinner. Came out very well!! Thanks a lot.
Yesterday, we had upma at a restaurant lunch buffet--Kugan, it was extremely soft. Do you think they may have pressure cooked it?
If you have a recipe for soft upma, please share.

Thanks again, dear Kugan!

[kugan98]

Kuganka, nice joke recipe for missing friends.
Thanks for the recipe, looks very yummy.
What type of vermicillie did you use.

Thanks Gulabjamun for your nice post.
Actually I bought the roasted vermicilli from India.
If you are from Malaysia, try the shops in Brickfields.
You can buy the vermicilli and roast it your self too.
Thanks. Kugan


http://farm9.staticflickr.com/8309/7928505016_c56b7fcae5_c.jpg

[kugan98]

hello nga k...:-) onam saapaadu ellaam mudinji.....ipo biriyaaniku vanthu nikuthaa namma kugans kitchen..:noteeth:

want to know what i tried from namma kitchen???? muthala thattai pideenga....oats kozhukattai...;-) nallaa vanthidici...konjam thayangikitey thaan pannen..but..mayangiten saapitu...avolo ruchi..:noteeth:
it was a good hit.....here..;-) thank u for another good one!

tried yr simple pulao / also with thayir pachadi.....did yr urulai roast .....oru simple rasam & adaaa adaaa adaaa thaango!!!!

inga long weekend so a little breathing time ;-)

hope u & kids are all well.

:-)

Suvai, thanks a lot for your nice post.
Glad to see your post so soon, I felt very happy.

Also glad that you liked the oats kozhukattai and the simple pulao.
I have a recipe for oats vadai too.
Madhu aanna I think got scared of my recipes and is missing.:roll:

Please drop in when ever time permits.
What did you cook for Labour's Day?
Thanks and take care, Kugan

[Madhu Sree]

Hi K, how r u???? :D

naan onnum perusaa edhuvum try pannala recentaa... :(
enna seiyyalaam... :think:

[kugan98]

Dear Kugan, I made your kovakkai curry on Friday-usually I always try out recipes before making for guests but I have so much confidence in your recipes
that I tried for the first time when we had people over for dinner. Came out very well!! Thanks a lot.
Yesterday, we had upma at a restaurant lunch buffet--Kugan, it was extremely soft. Do you think they may have pressure cooked it?
If you have a recipe for soft upma, please share.

Thanks again, dear Kugan!


Dear Lakme, thank you very much for your nice post.
I am very very happy for you. Glad the recipe turned out well for you.
Feed backs like this prompt me to post more recipes.

Lakme, I think I have posted 2 to 3 types of upma before.
You need not pressure cook to get soft upmas.

O.K the important thing is that, we have to roast the rava with little ghee,
till you get a nice aroma.
Second, if you want uthir-uthir upma, then the ratio of water is 1 to 1.
You have to know the method to cook the uthir - uthir upma.

Another is the soft upma, for this the ratio is 1 to 3
This is best eaten with kaara chutney, or sambar.

Another important point is that, you will get very fine rava or little coarse rava
The little coarse rava is better for upmas.

I will post the recipe for the soft upma for you.
Thanks and take care, Kugan

[kugan98]

Rava Uppuma

Ingredients:

1 cup rava roasted nicely with 1 tbs of ghee
1 inch ginger chopped
1 onion chopped
3 green chillies chopped
Salt to taste
3 cups of water

To temper:
1 tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 sprig curry leaves
2 tbs ghee or oil
Lemon juice to taste optional

Method:
Heat a wok with ghee or oil. Add in the mustard seeds
Urad dal, channa dal, and curry leaves.
Saut nicely. Now add in the onions , ginger and green chillies.
Stir nicely , when the onions are a little brown add in 3 cups
Of water and salt. Let the mixture boil.
When it boils, slow the fire and add the rava little by little
Stirring all the time. See that no lumps are formed.
Stir nicely and see that the rava is cooked.
Remove from stove, sprinkle little lime juice if you like.
Serve with kara chutney

NOTE: If you want uthir- uthir uppuma, use only 1 cup of water for1 cup of rava
As soon as you mix everything, keep the flame very very small.
Cover the wok and let it cook in its steam for a while. Then remove
the cover and break up the lumps.

Another way is to add chopped carrot, capsicum, green peas and any
Vege of your choice to make vegetable uppuma. You can garnish with coriander leaves.


SOFT UPMA:

http://farm9.staticflickr.com/8436/7941431848_e0b618caec_z.jpg

UTHIR UTHIR UPMA:

http://img184.imageshack.us/img184/8428/img2791xl8.jpg

[kugan98]

Hi K, how r u???? :D

naan onnum perusaa edhuvum try pannala recentaa... :(
enna seiyyalaam... :think:


How are you Madhu Sree? Thanks for your post.
You must have been very busy.
Ethaavathu seinga:-D
Thanks Kugan

[kugan98]

CHINESE INDIAN SPICY RICE

INGREDIENTS:

2 tbs oil
1 onion cut into slices
1 sprig curry leaves
3 green chillies, sliced
2 tsp ginger garlic paste
2 tsp soy sauce
11/2 tsp vinegar
A pinch of aji no motto (optional )

3 medium red tomatos chopped fine
Salt to taste
1 tsp red chillie powder
¼ tsp garam masal powder

1 cup raw rice cooked , strained and cold.
1 tbs chopped spring onions

Method:

Heat oil in a wok, add in the onions and sauté till limp.
Add in the curry leaves, and green chillies, stir fry.
Now add in the ginger garlic paste, stir fry till raw smell goes.
Add in the soy sauce, vinegar and aji no motto.

Now add in the chopped tomatos and cook till mushy.
Add in the salt to taste, red chillie powder and garam masala.
Stir every thing till they are like a goju.
Now add in the cooked cold rice, stir gently till the rice is coated with the goju.

Give a final stir and remove, garnish with the spring onions.
Serve with a raitha.


NOTE: I added little green peas for color:-D


http://farm9.staticflickr.com/8311/7928714906_aab4d5e30b_z.jpg

[gulabjamun]

Kuganka, I could not stop laughing on seeing the title Chinese Indian spicy rice.
The dish looks very yummy. Why is the name like that.
Thanks

[Lathz]

kugan akka....
d chindian fried rice looks yummy..will try out today n c....

[kugan98]

Kuganka, I could not stop laughing on seeing the title Chinese Indian spicy rice.
The dish looks very yummy. Why is the name like that.
Thanks


Dear Gulabjamun, thanks for your nice post.

Jokes aside, this rice was served at a birthday party.
It tasted very good, the cater told me the dish name.
It is supposed to be fusion between Indian tomato rice and Chinese fried rice.
Try it out it is really yummy.
Thanks and take care, Kugan

[kugan98]

kugan akka....
d chindian fried rice looks yummy..will try out today n c....

Dear Lathz, thanks for your nice post.
I think the name you gave fits the dish more than what the cater gave.:-D
Thank you very much. Take care, Kugan

[Madhu Sree]

Daangar pachchadi...!!! :slurp:

This is a simple recipe. My mom use to prepare this. Naan kooda helping mattum thaan...

Innikku hubber scorpio sonnappodhu thaan gnabagam vandhudhu... apdiye recipe post pannitten :D enjoy...

Ingredients:

Urad dhal - 2 or 3 tbsp
Curd or yogurt - 1 cup
Mustard seeds - 1/4 tsp
Asafoetida powder - a pinch
Green chillies - 1
Salt to taste
Oil-1/4 tsp

Method:

In a pan, fry urad dhal till golden brown, turn off the stove after a nice aroma comes out from urad dhal. After keep it aside for a while, grind it into a fine powder.

In a small pan, heat oil, add mustard seeds, when it splutters add green chillies and asafoetida powder to it.
Take the cup of curd, add ural dal powder, then add the mustard seeds+green chillies+asofoetida mixture, salt and mix well.

Tasty Daangar pachchadi is ready. We can replace red chillies instead of green chillies.

[madhu]

டாங்கர் பச்சடி :slurp:

எனக்கு ரொம்ப புடிக்கும் !

[Madhu Sree]

enakkum madhupappaa... :redjump: :slurp:

[rose75]

Kuganka, I was suffering from a very bad cold. I remembered your crab soup which you posted some time before.
I bought the alive crabs lol as you suggested and made the soup.
You must see the sali that came from my nose. Thanks Kuganka for the wonderful recipe.
Every one must treasure your recipes. Thanks Rose

[kugan98]

My patience is running very low:cry2::cry2:
Our Dev is missing for a long time from the forum.
She has not been away this long without informing me.
Hope and pray that every thing is fine at her end.
God Bless, Kugan

[kugan98]

Dear Madhu Sree, thanks for your nice post and recipe.
Looks very simple and yummy. I will try it out soon.
For a moment I read it as danger pachadi:-D
Thanks again. Kugan

[kugan98]

Rose thanks for your nice post and compliments.
Glad that the soup was of use to you.
I remember those days when we will sit with loads of tissue papers while taking the soup.
Thanks and take care, Kugan

[kugan98]

Try this simple okra with groundnuts.
Little oily, but tasty, Kugan

OKRA WITH GROUNDNUTS

Ingredients:

Oil to fry the okra
500 grms okra cut into ¼ inches with a slant
2 tbs ground nuts

2 tsp oil
1 tsp cumin seeds
1 big onion sliced
1 sprig curry leaves
1 tsp red chillie powder
A pinch of garam masala powder
Salt to taste

2 tbs of grated coconut

Method:

Heat oil in a wok, add in the cut okra, fry till crispy.
Remove to a paper towel to absorb the excess oil.
In the same oil, fry the ground nuts till crispy and remove.

Heat another wok with 2 tsp of oil. Add in the cumin seeds.
Add in the onions and sauté till they turn limp.
Add in the curry leaves, red chillie powder, garam masala powder.

Add in the fried okra and the ground nuts. Add enough salt.
Give a good stir, add in the grated coconut.
On high flame, toss them well , so that all are mixed well, and dry.
Remove and serve as a side dish.

http://farm9.staticflickr.com/8180/7941436674_ae64b2ded1_z.jpg

[NOV]

K, tomorrow is Krishna Jayanthi, I am coming to your house to collect uppu seedai, vella seedai & murukku... :boo:

[Madhu Sree]

bhindi groundnut paakkave nallaa irukku K... :thumbsup:

[Madhu Sree]

Beetroot Halwa(serves 2):

K, I remember you putting carrot halwa recipe :D
I generally like beetroot for halwa alone. Mathappadi enakku thengaai pota dry curry pudiikkum...
yesterday I had a beetroot so prepared this halwa. Just thought of sharing it.

Ingredients:

Beetroot - 1
Milk - 1 cup
Butter - 1 tbsp
Raisins - 5
Cashews
Sugar - 3/4 cup
water - 1/2 cup

Method:

Grate the beetroot. In a pan, melt the butter, add raisins, cashews. Add grated beetroot and saute well for 5 minutes.
Add water, cover and cook for 10 minutes, u can add some more if the beetroot turns dry.
After 10 minutes try to mash the beetroot with the spoon. If it gets mashed thts the consistency.
Add sugar and mix well for 2 minutes. Now pour the milk and mix well.
Stir often, until you get a thick beetroot mixture in halwa consistency.

Thats it...!!!!!!!! Tasty beetroot halwa is ready :slurp:
Will post the pic tommorrow.

[Thirumaran]

Beetroot Halwa(serves 2):

K, I remember you putting carrot halwa recipe :D


So replaced Carrot with beetroot and keeping here as your own recipe.. naalaikku naan kooda mullangi halwa recipe poaduraen..

[Madhu Sree]

So replaced Carrot with beetroot and keeping here as your own recipe.. naalaikku naan kooda mullangi halwa recipe poaduraen..

:roll: :hammer: naan onnum replace pannala, apdi irundhaa solli iruppen..
i told it is similar... :hammer:
un lollu thaangala TM :lol2:

[dev]

k, niraya interesting recipes...esp the grillied soya chunks, vermicelli biriyani,chindian rice...:slurp:

K, can we use the same uthir uthir upma method to make kesari... I once had a spongy,uthir uthir kesari in a pakistani restaurant in malaysia... they had added rose essence/rose water in it and it was soooo good... Adhukkaprom I've not come across a kesari with such a good texture...

[dev]

MS,beetroot halwa...:slurp: I too majke it the same way except that I add milk for cooking the beetroot (ie along with water)...rest ellam same...:)
Dangar pachadi try pannuren... does it go well with idli/dosai stuffs or variety rice?

[Madhu Sree]

Dev, it goes well with variety rice... :D

[FernGraebn]

Hello Kugan Madam.

I'm newbie to posting responses, but i've been following the food forum for quite a while. Now only after marriage i'm cooking on my own and having doubts. I was going through your older posts. In that (http://www.mayyam.com/talk/showthread.php?7881-Kugan-s-Kitchen-Part-2/page6) you have mentioned about whole hing (the blocks), not the one we get in the powdered form.

Is there any difference in quality between whole and powdered? (like how they adulterate turmeric powder). Also how do you break it off and use. Can you scrape it with knife?

Thanks!

[kugan98]

K, tomorrow is Krishna Jayanthi, I am coming to your house to collect uppu seedai, vella seedai & murukku... :boo:

NOV anneh, enna kolappureenga. We celebrated Krishna Jayanthi in August.
All the temples too celebrated in August.
Just like our New Year every thing is changing.

Sorry, murkku seedai ellam theenthu pochi:-D
Better luck next year. Kugan:lol:

[kugan98]

bhindi groundnut paakkave nallaa irukku K... :thumbsup:

Thanks Madhu Sree, try and see once. Very simple to make.
Thanks for your beet root halwa. I have heard that beet root is very good for high blood pressure.
I will surely try it out.
Do not worry about my Thiru Tamby.
I am waiting for his mullangi halwa:rotfl::rotfl:
Take care Kugan

[kugan98]

k, niraya interesting recipes...esp the grillied soya chunks, vermicelli biriyani,chindian rice...:slurp:

K, can we use the same uthir uthir upma method to make kesari... I once had a spongy,uthir uthir kesari in a pakistani restaurant in malaysia... they had added rose essence/rose water in it and it was soooo good... Adhukkaprom I've not come across a kesari with such a good texture...

Appada, Dev ipathaan manasukku konjam santhoshama irrkku.
Saw your pm and understood every thing.

Dev, I make two types of kesari.
One I cut into slices for birthday parties and so on.
The other if for breakfast as a sweet, I will scoop in a spoon.
I have not tried the uthir uthir method.

Dev you can try it out, with very little quantity.
Let the water boil, add in the rava, close at once with a lid.
slow the flame to very very small. It has to cook on its on vapor.
After 5 minutes or so, remove the cover, and fluff up the kesari.
I too will add rose essence to my rave kesari.
Try it Dev, I too will try it out.
Thanks and take care, Kugan

[kugan98]

Hello Kugan Madam.

I'm newbie to posting responses, but i've been following the food forum for quite a while. Now only after marriage i'm cooking on my own and having doubts. I was going through your older posts. In that (http://www.mayyam.com/talk/showthread.php?7881-Kugan-s-Kitchen-Part-2/page6) you have mentioned about whole hing (the blocks), not the one we get in the powdered form.

Is there any difference in quality between whole and powdered? (like how they adulterate turmeric powder). Also how do you break it off and use. Can you scrape it with knife?

Thanks!

Welcome to Kugan's Kitchen Priyasari. Just call me Kugan.
Glad that you have started to cook after your marriage. As you know the way to your man's heart is through his stomach.
Well for the hing, the powder once are all adulterated . little hing the rest are all some sort of powder.
You can dump the whole container and you will not get the smell of hing.

As for your information , the blog hing is much better than the powdered one.
It is also a compounded version and not pure Hing

According to my uncle Hemant:
Pure Asafoetida is an amorphous resin and has absolutely not even the lightest sheen . It is soft and a bit sticky to fingers. If you burn it, it will burn with yellow flames. When mixed with water, it will resemble Milk. It is very expensive.

Priyasari, you can buy the blog, use your pounding stone and break it into small pieces.
when you want to season your sambar and things, drop the small piece in the hot oil.
it will puff up and later will dissolve in your sambar.

Priyasari, you can find lot of day to day cooking, simple dishes in this kitchen.
Hope you will try them and give us your feed back.
Do not be a silent reader, you will have lots of friends here.
You can request for any recipe, we will post the recipe if we know.
Thanks and take care, Kugan.

http://img34.imageshack.us/img34/8238/hing.jpg

[kugan98]

Dear friends I have tasted different types of puliohara, rice rava and things.
This dish sounded new to me, when my niece introduced it to me.
Try it friends, it is healthy since the idli is not fried. Kugan.



PULI IDLI

Ingredients:

1 tbs oil
½ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
½ tsp cumin seeds

1 big onion chopped
4 green chillies chopped
1 sprig curry leaves
¼ tsp asafetida powder
¼ tsp turmeric powder
1 tsp red chillie powder

¾ cup tamarind juice from lime sized tamarind
½ tsp sugar
Salt to taste

8 idly, cut into 6 cubes each
Little cut coriander leaves.

Method:
Heat oil in a non – stick wok, add in the spices.
Let them crackle, add in the onions, green chillies.
Let the onions turn little limp, add in the curry leaves.
Add also all the powders and stir fry once.

Now add in the tamarind juice, sugar and salt.
Cook on slow flame till the raw smell goes and the gravy thickens.
Add in the cut idli pieces, toss well so that the pieces are well coated with the gravy.
Remove, garnish and serve .

http://farm9.staticflickr.com/8460/7953437878_5532983b81_z.jpg

[kugan98]

O.K friends, Aishu is suffering from viral fever for the past week.
Sleepless nights because of her, very fussy.
A niece is coming from overseas to night for dinner.
I am making idli, hotel sambar, iddiappam sothi.
Fried noodles, tomato rava upma with kara chutney.
Rogan Josh tofu, chapathi, green moong dal curry.
puttu with bananas, ghee dosai and jelly.
Full day ahead with sick Aishu:sigh2::sigh2:
Thanks and take care, Kugan.

NOTE: will try to post the spread.

[NOV]

NOV anneh, enna kolappureenga. We celebrated Krishna Jayanthi in August.
All the temples too celebrated in August.
Just like our New Year every thing is changing.

Sorry, murkku seedai ellam theenthu pochi:-D
Better luck next year. Kugan:lol::bow:
we didnt celebrate the one in august as it was during aadi... which temples are you talking about? Full day celebrations going on in Krishnan temple in Brickfields now.
also in Perumal temple in Klang http://www.perumaltemple.com/

madhu annaa can explain this better :D

we just finished our home poojai with murukku, jangiri, paalkOva, laddu & fruits with the children fighting over Krishna's milk :lol:
lunch was rice with two koottus, two vege, sambar, rasam, some variety rice and panneer pulao... completed the meal with kesari and filter coffee :slurp:

Happy Krishna Jayanthi to all at Kugans Kitchen :D

[Aarthii]

Hai kuganka,
Tried your chilie parotta and it turned out well.Thanks kuganka.
How is Aishu now?What happened to her?
Take care of her.
Wow,you are going to make such a nice dinner for your niece.Great.
In your free time,please post the sothi recipe for idiyappam and tomato rava upma .

[FernGraebn]

Thanks for your kind words kugan! Please call me priya. Sri is my husband's name.

I somehow did not realise hing also would be adulterated till i saw your post... I need to check in korean/indian stores here in US if they sell the blocks. Also do you buy chilli, coriander and turmeric powder or grind your own? If you do so can you please tell me how?

I've read through your older threads and lined up some recipes to try. I will let you know as and when i try.

Thanks again for the warm welcome and glad to be here.

[kugan98]

Hai kuganka,
Tried your chilie parotta and it turned out well.Thanks kuganka.
How is Aishu now?What happened to her?
Take care of her.
Wow,you are going to make such a nice dinner for your niece.Great.
In your free time,please post the sothi recipe for idiyappam and tomato rava upma .

Thanks Aarthii for your nice post. Glad you liked the chilli parotta.
Aishu is still having fever, they say viral fever.
Thanks for the concern.

eight of them came for dinner, tomato upma with kara chutney was a big hit.
I will post the recipes soon for you.
Thanks and take care, Kugan

[kugan98]

Thanks for your kind words kugan! Please call me priya. Sri is my husband's name.

I somehow did not realise hing also would be adulterated till i saw your post... I need to check in korean/indian stores here in US if they sell the blocks. Also do you buy chilli, coriander and turmeric powder or grind your own? If you do so can you please tell me how?

I've read through your older threads and lined up some recipes to try. I will let you know as and when i try.

Thanks again for the warm welcome and glad to be here.

Thanks Priya for your nice post. I was wondering where you were staying.
May be you can find hing block in the Indian section of the super markets in US.
I have seen so many things that we do not get in Malaysia is available US.

As for curry powders, I find that Baba's is the best. You do not get that in US.
Found out the shocking truth that they use coconut husk, maize husk into the curry powders.

Curry powder is usually a mixture of many ingredients.

Priya , you can dry roast all the ingredients one by one.
Then when cool use your small coffee grinder and make it into powder.
Later in your grinder add water and make it into smooth paste.
Lot of work, this is possible for only day to day cooking.
If you are entertaining, no chance. Try to get a good brand of curry powder from India.

When ever I am in US, I will buy the chillie, coriander, cumin tumeric, powders all seperate.
Then I will mix it myself. I do not like their meat curry or fish curry, ready made powders.

Try this Madras curry powder by my uncle Hemant.


MADRAS CURRY POWDER


Hot Chillies 200 gms
Dhania seeds 150 gms
Black pepper 15 gms
Fenugreek seeds 1 spoon
Mustard seeds 1.5 spoons
Jeera 1.5 spoons
Black gram dhall 1 table spoon
Thoram Parappu 1 table spoon
Idli Rice 1.5 spoons
Asfoetida 1 spoon
Turmeric powder 1/2 spoon
Curry leaves 1/2 Cup

METHOD OF PREPARATION

As all the powders in South, it is important that the ingredients need to be sun dried till chillies crumble when pinched and so should Dhania.But since it may not be possible for most of you, dry roast each ingredient seperatly in an Iron Kadai just to let the moisture leave the ingredients.Only rice needs to be roasted till the grains become light pink and curry leaves should crumble.
use your mixi and grind to powder all the ingredients properly.
Use an uniform maida sieve to sieve the powder.The powder is to be stored in an air tight container.You must not use platic jars or pet jars to store powders, a Glass jar is a must.
Use this powder to make Mutton curry, Meen Kozambu,Chicken Curry etc.


Try out some recipes and give us the feed back.
Thanks and take care, Kugan

NOTE: by the way where do you stay in US?

[kugan98]

Dear Aarthii, here is the tomato upma for you.
Kugan

TOMATO RAVA UPMA

Ingredients:
1 cup sooji nicely roasted in 1 tbs of ghee
1 tsp ginger finely chopped
1 green chillie chopped more if you like hot
1 medium onion chopped
1 big tomato chopped, seeds removed
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
2 tbs coriander leaves chopped
2 tbs fresh coconut scrapings
2 tbs ghee
3 cups of water
Salt to taste
Little lime juice
Fried cashew nuts if desired

Method:

Heat ghee in a wok, add in the mustard seeds and urad dal.
When the mustard splutters, add in the onions, green chillie,
Curry leaves, and chopped ginger. Stir fry on medium heat for 3 minutes. When the onion becomes soft and little brown add in the chopped tomatoes.
stir for a minute.

Add in the 2 cups of water, coconut and salt and let it come to boil.
Add in the roasted sooji, keep mixing make sure it does not form lumps. Keep stirring till the sooji is cooked and all water absorbed.
Add in the chopped coriander leaves, cashew nuts and lime juice.
Give a final stir and remove. Serve with kara chutney.

This preparation will be a bit mushy.


http://img266.imageshack.us/img266/354/tomatoupma.jpg

[kugan98]

Aarthii, here is the sothi recipe.
Kugan.


Here is the recipe for sothi.

Sothi

1 cup thick coconut milk
2 cups thin coconut milk
1/2 onion, sliced
2 green chillies, silted lengthwise
a pinch of tumeric powder
lime juice to taste
1 sprig curry leaves
1/4 tsp fenugreek seeds
Salt

In a pot, pour in thin coconut milk, onions, chillies, tumeric, curry leaves, funugreek seeds and salt.
give the ingredients a slight squeeze, to release the flavour.

Allow it to boil for at least 10 mins. Then finally add thick coconut milk. After one boil, shut down the flame. You can add thick milk according to the thickness of the sothi you want. When you add thick milk, keep stirring so that the milk should not curdle. Allow the sothi to cool a bit, then add the juice, make sure you keep stirring while adding the juice. Otherwise it will curdle. It goes well with iddiyappam


http://farm9.staticflickr.com/8442/7960594896_95f3842377_z.jpg

[kugan98]

Dear friends here is the spread:


http://farm9.staticflickr.com/8297/7960602006_46eda54975_k.jpg



From Right Lower Row:

Idli, puttu, tofu Rogan Josh, noodles, sothi jelly.


From Right Upper Row:

Kara chutney, tomato upma, chapathi, iddiappam, hotel sambar, green moong dal curry banana.


MIssing is ghee dosai and filter coffee.

[Madhu Sree]

K, as usual kalakiteenga :thumbsup:

[gulabjamun]

Kuganka, fantastic, I simply cannot do that.
Kuganka, can you post separate pictures of the spread.
It is not clear to see inside:-D, also can you please post Kara chutney recipe.
What is Rogan josh tofu. Name sounds little funny, sorryka.
Thanks

[suvai]

hello nga k.....trust aishu is getting better.....

spread nammalai ellaam izhukuthu.....apadiye antha moong dal curry recipe pottudunga...pottu iruntha sollunga thedikaren...;-)

Happy Krishna Jayanthi to all!!...heard they celebrated it in Guruvayur yesterday....:-)

nov ngov...celebration menu...sounds super ngov :noteeth:....so did all your kids share the "krishnar milk prasadam"?

k........athenna mullangi halva...kelvi pattathey ilaiye....thiru nga....ipadi rare recipes ellaam vachikitu irukeengaley.....engaluduanum share pannunga.....(dont tell me now that it was joke) :noteeth:
mulangi la halva epadi iruka pogutho nu oru mind testing pannikaren :noteeth:

nethiki ingeyum guests K....;-) guess what i made....vazhaikaai vadai....sennai roast...beetroot poriyal...avial...murungai & kathirikai mothai.....priya rasapodi pottu oru tomato rasam...keerai poriyal...sorakaai pottu oru thengai paal kootu...chappathi...thayir ...& kathirikai thokku from grand sweets...:noteeth:
sweetku only chocoloates...ithuvey eka chekka items...innum payasam or other indian sweets koduthu odiye poi irupaanga before tea & snacks....:rotfl2:
I did all those items becoz had gone indian grocerry...:noteeth: athanala thaan ..apadi pogalainaa...... menu vera maathiri poi irukum....;-)

dev...good to c u..

[suvai]

tofu rogan josh kooda podunga plz k

[Aarthii]

kuganka,the spread looks very good.Great kuganka!!!!!!!
Thanks for the tomato upma and sothi recipe kuganka.

[Suja Rajkumar]

Wow what a spread. You are awesome. Hope Aishu is feeling better.

Suja

[selvieam]

hi kugan,
how r u? came back from vacation. back to the routine. went through the thread, so much to catch up. all receipes are tempting.
will try one by one.

[Ramrish]

Hi kugan and other friends,
Hiw are u all?Sorry iam not actuve in this thread..now that school has reopened,elder one keeps me busy with his homework,test and chauffering to school and other classes..

Kugan -ive told this so many times..but still want ti tell u one more time..
Hiw come u manage to prepare such yummy spreads for a big gang!hats off to u!

As with cooking,i tried 2 new recipes
Hersheys brownies - was too gud with few simple ingredients..
My husband's patti's rava coconut burfi

[lakme]

Dear Kugan, the spread is amazing!! hope Aishu feels better. Waiting for your "green moong dal curry banana"--I just bought the vazhaikkai today!

[FernGraebn]

Wow kugan akka how are getting the time to plan such a elaborate dinner that too along with taking care of sick daughter.. I remember the last time i cooked for hubby's friends i did so for 4 hours - chicken kurma, potato fry, vendakka fry, sambar and carrot halwa.. avvalove dan, adukke 4 hrs ayduchu.. and by the time the guests came i was all tired!! I wonder how long did you cook it for and if you had enough energy to survive the dinner... by the way chappati ellam munnadiye pottu vachuruveengala. adu softa irukumma..? Buffet style la vachuteengala.. (sorry for so many q's.. I'm new to this cooking/entertaining guests)

Last time guests vandappo oru comedy ayduchu.. Naanga veetla puzhungalarisi/pacharisi alternate panni use pannuvom.. Guests vandapo it was puzhungalarisi.. Yarukkume adu pudikala.. Ellam konjam dan saptanga :( learnt only to use sona masuri rice so that i can avoid this flops in future..

kugan akka - i'm staying in virginia.. Thanks for the info on the curry powders. So far i've been buying sakthi,everest,shaan brands.. I will check in grocery for hing block.. and will try this curry powder and let you know.

[kugan98]

K, as usual kalakiteenga :thumbsup:

Thanks Madhu sree for your nice compliments.
I am sure you too can kalakku like me.
Thanks and take care, Kugan

[kugan98]

Kuganka, fantastic, I simply cannot do that.
Kuganka, can you post separate pictures of the spread.
It is not clear to see inside:-D, also can you please post Kara chutney recipe.
What is Rogan josh tofu. Name sounds little funny, sorryka.
Thanks

Thanks Gulabjamun for your nice post and compliments.
I am sure every one can do this with little planning.
I will post the pictures in pairs for you.
I will post the kara chutney recipe too.
As for Rogan Josh, it is a Kashmiri mutton dish.
I modified it to suit our taste and made it with tofu.
Well Suvai has requested for the recipe. I will post it soon.
Thanks and take care, Kugan.

[kugan98]

hello nga k.....trust aishu is getting better.....

spread nammalai ellaam izhukuthu.....apadiye antha moong dal curry recipe pottudunga...pottu iruntha sollunga thedikaren...;-)

Happy Krishna Jayanthi to all!!...heard they celebrated it in Guruvayur yesterday....:-)

nov ngov...celebration menu...sounds super ngov :noteeth:....so did all your kids share the "krishnar milk prasadam"?

k........athenna mullangi halva...kelvi pattathey ilaiye....thiru nga....ipadi rare recipes ellaam vachikitu irukeengaley.....engaluduanum share pannunga.....(dont tell me now that it was joke) :noteeth:
mulangi la halva epadi iruka pogutho nu oru mind testing pannikaren :noteeth:

nethiki ingeyum guests K....;-) guess what i made....vazhaikaai vadai....sennai roast...beetroot poriyal...avial...murungai & kathirikai mothai.....priya rasapodi pottu oru tomato rasam...keerai poriyal...sorakaai pottu oru thengai paal kootu...chappathi...thayir ...& kathirikai thokku from grand sweets...:noteeth:
sweetku only chocoloates...ithuvey eka chekka items...innum payasam or other indian sweets koduthu odiye poi irupaanga before tea & snacks....:rotfl2:
I did all those items becoz had gone indian grocerry...:noteeth: athanala thaan ..apadi pogalainaa...... menu vera maathiri poi irukum....;-)

dev...good to c u..
Thanks Suvai for your nice post. Aishu is still running temperature.
I have taken her for the third time to the cilnic.
If she is not better than I have no choice but to admit her. Keeping my fingers crossed.

Suvai you too have done a very big kalakkal in your house.
You should have taken some snaps and post it for us to see.
Your Iphone is good enough for snaps.

Your request for Rogan Josh tofu is coming soon.
Thanks and take care, Kugan

[kugan98]

kuganka,the spread looks very good.Great kuganka!!!!!!!
Thanks for the tomato upma and sothi recipe kuganka.

Thanks Aarthii for your nice post.
Try the tomato upma and give us the feed back.
Thanks and take care, Kugan

[kugan98]

Wow what a spread. You are awesome. Hope Aishu is feeling better.

Suja
Thanks Suja for your nice post and compliments.
You have done it before, I still remember that.
Praying for Aishu to get better soon.
Missing so many days of schooling.
Thanks and take care, Kugan

[kugan98]

hi kugan,
how r u? came back from vacation. back to the routine. went through the thread, so much to catch up. all receipes are tempting.
will try one by one.
Welcome Selviem, hope you had a good vacation with your loved ones.
Really missed you in the forum.
Take your time to go through the recipes.
Did you learn any new recipes from your mom.
Thanks and take care, Kugan

[kugan98]

Hi kugan and other friends,
Hiw are u all?Sorry iam not actuve in this thread..now that school has reopened,elder one keeps me busy with his homework,test and chauffering to school and other classes..

Kugan -ive told this so many times..but still want ti tell u one more time..
Hiw come u manage to prepare such yummy spreads for a big gang!hats off to u!

As with cooking,i tried 2 new recipes
Hersheys brownies - was too gud with few simple ingredients..
My husband's patti's rava coconut burfi

Thank you very much for your nice post and compliments Ramrish.
I can understand your problem, family and children come first in our lives.
I have 5 of them to monitor in our house. Some times my head will be so dizzy.

Ramrish, little planning will help you a lot to prepare dinners like this.
I have a maid to help me around, that makes my life a little easier.
I was trained by my in-law for this, I can cook lunch or dinner for 100 people easily.
When I first came, I could not even make a cup of good coffee.

Ramrish, when you have the time please post the pattis rava coconut burfi.
Old is gold you know, I love recipes from our elders.
Thanks and take care, Kugan

[dev]

super spread K... ennala ivalo items seiyavum mudiyaadhu, saapidavum mudiyadhu... ellam taste panninale my stomach will be full...:) K, engalukkum appadiye konjam solli kodunga "how to cook for a big group"nu...100 perukku ellam vendaam... max 20-25 pplku seiya solli kudunga...

Take care of lil Aishu... my prayers for her quick recovery...
school ellam aprom paarthukalaam... health comes first...

[kugan98]

Dear Kugan, the spread is amazing!! hope Aishu feels better. Waiting for your "green moong dal curry banana"--I just bought the vazhaikkai today!

Dear Lakme, thank you very much for your nice post.
I remember posting soft rava upma recipe for you.
Hope you have seen it.

Lakme I have posted valakai curry recipe before.
It was without the green moong dal.
I have also posted just green moong dal curry too.
I do not remember posting any green moong dal with valakai.
I will see in my list and post it for you.
Thanks and take care, Kugan

[kugan98]

Wow kugan akka how are getting the time to plan such a elaborate dinner that too along with taking care of sick daughter.. I remember the last time i cooked for hubby's friends i did so for 4 hours - chicken kurma, potato fry, vendakka fry, sambar and carrot halwa.. avvalove dan, adukke 4 hrs ayduchu.. and by the time the guests came i was all tired!! I wonder how long did you cook it for and if you had enough energy to survive the dinner... by the way chappati ellam munnadiye pottu vachuruveengala. adu softa irukumma..? Buffet style la vachuteengala.. (sorry for so many q's.. I'm new to this cooking/entertaining guests)

Last time guests vandappo oru comedy ayduchu.. Naanga veetla puzhungalarisi/pacharisi alternate panni use pannuvom.. Guests vandapo it was puzhungalarisi.. Yarukkume adu pudikala.. Ellam konjam dan saptanga :( learnt only to use sona masuri rice so that i can avoid this flops in future..

kugan akka - i'm staying in virginia.. Thanks for the info on the curry powders. So far i've been buying sakthi,everest,shaan brands.. I will check in grocery for hing block.. and will try this curry powder and let you know.

Thanks Priya for your nice post and compliments.
WOW! you are very close to my niece, she too lives in Virginia.

Priya I know in US, you have no help, every thing must be done by your own self.
I will just cook, cook and throw the utensils, maid will clear up every thing.
She will assist me in even cutting and chopping. A little planning of what to do.
What to start first and things, marinating the first day, carrot halwa you could have done it the first day.

I enjoy cooking dinner, rather than breakfast or lunch.
You will have ample time to cook for dinner.:-D
We too eat brown rice and puzhungalarisi. For guests I usually cook basmathi rice.

I do make the chapathi earlier and put it in the hot pot.
Priya, unless a very big gathering, we usually serve the guests .
My father - in - law is very particular about this. Table and banana leaves.
You know how tiring that would be.

I will post the pictures in pairs for a close look.
Thanks and take care, Kugan

[kugan98]

super spread K... ennala ivalo items seiyavum mudiyaadhu, saapidavum mudiyadhu... ellam taste panninale my stomach will be full...:) K, engalukkum appadiye konjam solli kodunga "how to cook for a big group"nu...100 perukku ellam vendaam... max 20-25 pplku seiya solli kudunga...

Take care of lil Aishu... my prayers for her quick recovery...
school ellam aprom paarthukalaam... health comes first...


Vangga Dev, nice to see your post again.
Well the dinner was planned as per my niece's wish who missed all these food for the past 3 years.
You know we will first serve one item, all round, then go on to the next.
So they will be tasting little of every thing .
At times we will have to give them new plates for different items.
After eating iddiappam with sothi, if the next item is ghee dosai, they do not want the plate with sodhi:huh::huh:
That's where the maid comes in handy:smokesmirk:

I will let you know how much and what items to cook for about 25 people.
Send me a ticket let me come and teach you.:happydance::happydance:

You know Dev, when a child is sick, more over Aishu, is very difficult to swallow medicine.
Have to konju her, threaten her, hold her nose, and in the end she will vomit out every thing.

Thanks and take care, Kugan

[kugan98]

O.K Gulabjamun, recipes all one by one.
Here is the kara chutney. Kugan


KARA CHUTNEY

Ingredients;


1 tsp oil
1 tsp urad dal
1 tsp channa dal
¼ tsp mustard seeds
6 red chillies
1 onion chopped
1 tomato chopped
2 tbs coconut

1 tsp thick tamarind paste
Salt to taste

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

Method:
Heat oil in a pan, add in the mustard seeds, urad dal and channa dals.
Roast till golden, add in the dry red chillies, roast again.
Now add in the onions, and sauté for a minute. Add in the tomato and coconut.
Stir fry well and remove, let it cool.

Now add the roasted ingredients , thick tamarind paste and enough salt in a mixie.
Add water and grind to a soft smooth paste. Remove.
Heat oil and temper the mustard seeds, urad dal and curry leaves.
Pour over the chutney and serve


TOMATO UPMA AND KARA CHUTNEY:

http://farm9.staticflickr.com/8042/7975320503_aa9163c70e_z.jpg


http://farm9.staticflickr.com/8038/7975316427_c5513a3c64_z.jpg

[kugan98]

Dear Lakme, green moong dal curry by my uncle Hemant>


PACHAI PAYIR KOLAMBU
Ingredients:

Green gram (Pachai payir) 150 gms.
Six to eight cloves of garlic
If the cloves are small, use ten to twelve cloves
Ginger 2 inches piece
Dhaniya seeds 2 Table spoons
Jeera 1 Tea spoon
Green chillies 4 to 6 as per personal need
Sour Curds 150 ml.
Oil for tempering
Jeera one spoon for tempering
1/4 spoon of Mustard seeds
Broken Red chillies 3 nos.
Half cup of finly cut Kothumalli
Half spoon of Turmeric
Salt to taste
Two springs of curry leaves

METHOD OF PREPARATION
Pressure cook payir with at east six whistles to see that they are slightly over cooked. Payir (moong) should not remain whole after cooking. Keep the payir

aside and prepare the following masalas Crush Ginger, Garlic and Green chillies in a mortar and make a paste. If you do not have a mortar, at least crush Garlic

with a stone or something heavy. Don't use sliced garlic as the taste will differ. After crushing garlic, make a paste in a mixi/blender. Keep it aside. Now churn

the payir (MOONG) till froth is formed. The payir consistancy should be as thick as thick sambar. Slighly roast Dhaniya and Jeera seeds and powder it and add

immediately to payir. Boil for three to four minutes Now add salt, Turmeric. Curry leaves and paste of Ginger and Garlic and green chillies. Let the kozumbu boil

on a medium heat for atleast six minutes. Now add beaten curds and let the mixture boil for another six to seven minutes. Now temper with one spoon of Jeera

and quarter spoon of Mustard and broken chillies. After that garnish with green Kothumalli and set it aside for one hour. After an hour serve after reheating. I

am sure that this would be a very different and refreshing change . This kozumbu is to be eaten with Poori, chappathi and Rice



GREEN MOONG DAL CURRY WITH CHAPATHI:


http://farm9.staticflickr.com/8042/7975319353_be3f6919f9_z.jpg

http://farm9.staticflickr.com/8033/7975317225_e28ddd292e_z.jpg

[Madhu Sree]

nethiki ingeyum guests K....;-) guess what i made....vazhaikaai vadai....sennai roast...beetroot poriyal...avial...murungai & kathirikai mothai.....priya rasapodi pottu oru tomato rasam...keerai poriyal...sorakaai pottu oru thengai paal kootu...chappathi...thayir ...& kathirikai thokku from grand sweets...:noteeth:
sweetku only chocoloates...ithuvey eka chekka items...innum payasam or other indian sweets koduthu odiye poi irupaanga before tea & snacks....:rotfl2:
I did all those items becoz had gone indian grocerry...:noteeth: athanala thaan ..apadi pogalainaa...... menu vera maathiri poi irukum....;-)

dev...good to c u..

suvai-ngo epdi irukeenga :D

menu kalakkal... enakku en veettu gnabagam varudhu :D en amma ippadi thaan neraya samaippaanga... cookingla avlo interest...

interest irundhaa thaan ippadi seyya thonum... :D kalakkalsnga :thumbsup:

[lakme]

Thanks, Kugan! I just made your soft upma for breakfast today, romba super!!

[kugan98]

Dear Lakme, here is the simple green moong dal with plantain curry.
Kugan.



MOONG DAL WITH GREEN BANANA

Ingredients:

1 cup presoaked whole green moong dal
Salt to taste
1 plantain, peel and cut into chunks

6 green chillies chopped
1 tbs of grated coconut
2 pips of garlic
2 shallots
Grind to a smooth paste

¼ tsp turmeric powder

1 tsp of oil
¼ tsp mustard seeds
¼ tsp of cumin
2 dried red chillies cut into pieces
1 sprig curry leaves

Little lime juice (optional )

Method:
Add 2 cups of water, salt and boil the presoaked green moong dal.
Cook for about 15 minutes, add in the green banana chunks.
Add little water if needed, cook for another 10 minutes.

Now add the ground ingredients to the moong dal.
Cook for another 5 minutes. Add in the turmeric powder.

Heat a pan with the oil, add in the seasonings, let them splutter.
Pour over the cooking green moong dal. Stir and remove.
If you like you can add in little lime juice after removing from the stove.

NOTE: This curry is usually made in the villages.

THANKS TO THE NET FOR THE PICTURE:

http://farm9.staticflickr.com/8455/7977925669_2bc4345606.jpg

[Lathz]

dear akka......superb meals...hmmmmm
am missing my ammas samayal now......:(
Prayers for Aishu to get better soon. pity her....sure she wil be suffering....
dun worry abt dschool akka....let her recover fully first....
take care akka

[FernGraebn]

Hello Kugan akka:

Yes with no planning i was doing.. Carrot halwa took couple of hours and potato was frying for almost couple of hours. I was almost praying for that dinner to get over fast... Do you use basmati rice for sambar and rasam also?? And chapatis i make with hot water and little oil, but once they cool down they get hard :(

Didnt go to grocery yet :( innaku rendu perum swimming poitu tired a veetukku vandachu..

Today dinner i made idiappam and your simple kurma recipe. Both first time.. Idiappam konjam salty aana madri oru feeling. idiappam killara appo salt correct a irukkanu eppadi kandu pidikradu?? And for the kurma in a hurry i was making and kaaram adigamayduchu.. plus mundri kotta madri paste nalla mayya ara padurathukullaye eduthu kurma la pottuten, so could feel pieces of clove and cardamom while eating..

akka, idiappam.. rice thavara mattha flour la yum pannalam illa.. like wheat, ragi.. recipe irunda epdi panradunnu solreengala..

[FernGraebn]

If you hubbers dont mind enakku oru doubt. While having idiappam today (husband ku idiappam ellam puthusu, avaru telugu so ippo dan first time saapitaru).. husband asked me what is the difference between rice and idiappam.. i said idiappam is a light dish like idli.. I donno if what i said is correct. What do you all say.. is it easier on the stomach?

[FernGraebn]

Dev:

i was reading all the old posts religiously and have some doubts. Sorry if i'm kelarifying the past. You had said in one of your posts that milk should not be mixed with sour items. But my cousin was once saying instead of coconut milk use normal milk only in certain dishes where we use onions,tomatoes,masalas...

Is that right thing to do???

[dev]

As per ayurveda, it's not recommended to mix milk with sour stuffs like curd, sour fruits etc... For more info chk out www.ayurveda.com/pdf/food_combining.pdf

[dev]

K, paavam Aishu kuttiyum neengalum... I know how hard it would be for the lil one to swallow tabs... naan ippavum kuda mookai pidichaal thaan maathirai mulunguven...:oops: appadiyum adhu correctaa thondaila poi nikkum... the only time I was muzhungifying maathirais was during pregnancy... aprom ellam homeopathy thaan... rombe mudiyalainu allopathy ponaalum doc kudukira 1/2 medicines kuda mudikka maatten...;)

Ticket anupitten...seekiram vaanga...;)

[dev]

Suvai, enna neengalum kitchenla pugundhu vilayaadureenga pola irukku...super spreadnga...:thumbsup:

[Madhu Sree]

I got a hand blender :happydance:, It is grinding ok... :D, adha use panni naan pudhina leaves konjam araichu paaththen.
Yesterday I prepared pudhina rice :slurp:

Pudhina rice(serves two):

Pudhina - 1 cup
Onion - 1 medium
Tomato - 1 medium
Jeera - 1/2 tsp
Ginger garlic paste - 1 tbsp
Turmeric powder
chilli powder
coriander powder
Oil
salt to taste

Optional: (To get a masala taste)

Cloves- 2
Cinnamon stick - 1 inch
Bay leaves


Method:

Grind the mint leaves with little water.(Note: Semi grind it, not to a fine paste)
Heat a pan with oil. Add the optional items specified and jeera, fry for 1/2 minute.
Add ginger garlic paste, fry for ten seconds, add onion, fry till it becomes transparent.
Add tomato, salt, turmeric powder, chilli powder, coriander powder. Fry for about 2 mins.
Add ground mint leaves. Mix and fry till the raw smell goes and till the water drains out completely.

Add this mixture to rice and mix well(if salt is required you can add it and mix again). Pudhina rice is ready. Server with cucumber raitha .

[Thirumaran]

Kugan,
As promised I am coming with Raddish Halwa.

Raddish Halwa(serves no one):

K, I remember you putting carrot halwa recipe
I generally like raddish for halwa alone. Mathappadi enakku thengaai poatto / poadaamalo dry curry pudiikkum...
yesterday I had one and half raddish so prepared this halwa (paathi raddish summaavae saapttutaen). Just thought of sharing it.

Ingredients:

Raddish - 1 and half
Milk - 1 Cup
Butter - 1 tbsp
Raisins - 5
Cashews -- 10
Sugarfree - 12 tablets
water - 1/2 cup

Method:

Grate the Raddish. In a pan, melt the butter, add raisins, cashews. Add grated Raddish and saute(I dont know the meaning, refer www.dictionary.com)
well for 5 minutes.
Add water, cover and cook for 10 minutes, u can add some more if the raddish turns dry.
After 10 minutes try to mash the raddish with the spoon. If not If it gets mashed thts the consistency.
Add sugar and miix well for 2 minutes. Now pour the milk and mix well.
Stir often, until you get a thick the raddish mixture in halwa consistency.

//I am not the responsible one, for the spelling and Grammar mistakes.

[PARAMASHIVAN]

Hi all

Just a general question, why is "salad" never included in the "Thali" menu?

[Madhu Sree]

thiru, :hammer: chee pa.. dont talk to me hereafter... I HATE U :x

[Thirumaran]

:( ....

[kugan98]

dear akka......superb meals...hmmmmm
am missing my ammas samayal now......:(
Prayers for Aishu to get better soon. pity her....sure she wil be suffering....
dun worry abt dschool akka....let her recover fully first....
take care akka

Dear Lathz, thanks for your nice post.
Aishu is getting better by God's grace, also with all your wishes.
I can breath a little now. Thanks.

I know Lathz, how we hated when mom gives us certain dishes when we were small.
Now how we yearn for them, when mom is no more.:cry2::cry2:

Thanks and take care, Kugan

[kugan98]

Hello Kugan akka:

Yes with no planning i was doing.. Carrot halwa took couple of hours and potato was frying for almost couple of hours. I was almost praying for that dinner to get over fast... Do you use basmati rice for sambar and rasam also?? And chapatis i make with hot water and little oil, but once they cool down they get hard :(

Didnt go to grocery yet :( innaku rendu perum swimming poitu tired a veetukku vandachu..

Today dinner i made idiappam and your simple kurma recipe. Both first time.. Idiappam konjam salty aana madri oru feeling. idiappam killara appo salt correct a irukkanu eppadi kandu pidikradu?? And for the kurma in a hurry i was making and kaaram adigamayduchu.. plus mundri kotta madri paste nalla mayya ara padurathukullaye eduthu kurma la pottuten, so could feel pieces of clove and cardamom while eating..

akka, idiappam.. rice thavara mattha flour la yum pannalam illa.. like wheat, ragi.. recipe irunda epdi panradunnu solreengala..

Dear Priya, thanks for your nice post and queries.
First as for rice for sambar and rasam, if it is an ordinary lunch with sambar, rasam and few poriyals,
I will cook soona masuri rice, or will find out from the guests, as to what they prefer.
Some elders will only take, pulunggal arisi. Mostly basmathi will go well with sambar and rasam.

If it is a occasion, making biryanis, pulaos, then I will cook basmathi separately, for people wish to take rasam or curds.

As for salt for idiappam, the ratio is 1 tsp salt for 4 cups of flour.

Imm, kurma in a hurry:confused2::confused2: well you will have to grind it smooth before adding to the gravy
One more tip, when ever I cook any dish using whole spices like cinnamon sticks,
cloves, bay leaves or cardamoms, I will fish out all these items before serving to guests.
You know how you will feel if you bite a whole cardamom with your gravy in the rice:tongueout:

Ah, chapathi making is an art. The way you make the dough, resting time.
How you roll and how you cook. I will post how to make soft chapathi, soon.
Give me some time, this too is my uncle's method.

Yes Priya, you can make idiappam with wheat flour and ragi flour too.
Please wait for recipes.

As for Sri's question, about rice and idiappam, only M.R Ratha's dialouge comes to my mind
about the film Pagaprivinai, about India sending all rice items in steam.
NOV anneh please come to my help, I remember very vaguely .

Priya, rice , idiappam , puttu and many more items are all made with rice flour.
Different texture, different shapes, and at times different taste.
Of course it will be light on the stomach as it is steamed.
You will consume less than rice with gravy, that's what I think.

Thanks and take care, Kugan

[kugan98]

K, paavam Aishu kuttiyum neengalum... I know how hard it would be for the lil one to swallow tabs... naan ippavum kuda mookai pidichaal thaan maathirai mulunguven...:oops: appadiyum adhu correctaa thondaila poi nikkum... the only time I was muzhungifying maathirais was during pregnancy... aprom ellam homeopathy thaan... rombe mudiyalainu allopathy ponaalum doc kudukira 1/2 medicines kuda mudikka maatten...;)

Ticket anupitten...seekiram vaanga...;)


Thanks Dev, for your nice post.
With all your blessings Aishu is little better now.
No fever for the past 24 hours. Dev ingga ellam liquid medicine only for children.
She will keep it in her mouth without swallowing, thus it will make her to vomit.
Thanks Dev, take care, Kugan

[kugan98]

Dear Madhu Sree, thanks for your nice post.
I too feel very happy that your hand blender is working.:victory::victory:
Your mint rice recipe looks very yummy.
I will try it and let you know.
Ahmaam, enn kita hand blender illayeh:confused2:
It is o.k I will use the ammi kal.
Serious Madhu sree, I will try the recipe for sure.
Thanks and take care. Kugan.

NOTE; apa apa cook pannurathe, please post it in the forum.

[kugan98]

Thiru Tamby :idontgetit::idontgetit:
Kugan

[kugan98]

Hi all

Just a general question, why is "salad" never included in the "Thali" menu?


P.S Tamby, may be they do not know that we all like salad.
Some one got to introduce. Thanks Kugan

[kugan98]

Friends, I was surprised when my niece told me about this
vegetarian omelette. I have done it only with besan flour.
This tasted very delicious, same texture like real eggs.
Give it a try, Kugan.

SCRAMBLED TOFU OMELETTE

Ingredients:

1 big onion chopped finely
1 tbs ginger chopped finely
1 tbs finely chopped green chillies
2 tbs finely chopped coriander leaves
¼ tsp turmeric powder
½ tsp black pepper powder
1 cup crumbled tofu
1 cup besan flour
Salt to taste
Enough water to make a thick batter

Oil

Method:
Mix all the ingredients, except the oil.
Make it into a thick batter, add little more besan if needed.
Now heat a non - stick pan or dosai kal.
Pour a ladle full of batter, and spread it a little, the size of an omelett.

Pour little oil all around the omelett.
Cook on a slow flame, flip over when one side is cooked.
Cook the other side and remove to a plate.
Both sides should be light brown in color.

Serve it hot with a sauce ot chutney.
Great for vegetarian lunches.

http://farm9.staticflickr.com/8318/7981129288_c196542156_z.jpg

[FernGraebn]

Thanks kugan akka for the clarification... i went to indian grocery and got hing.. planning to break into some small pieces and put in anjara petti.. I also saw some banana leaves and romba santhosama ayduchu.. eppovo india la saptadu vazha ilayla..

For idiappams which achu is the best do you think? I used the one where we rotate the handle on top and it was ok ok.. not sure if the pressing type and one-hand press are easier to use..

Sorry kugan akka for Sri's "over-intelligent" q's... he has limited idea about tamil dishes.. he knows more of only north indian dishes.. so nan eppo puthusa edavathu try panna, antha dishku intro kuduthu adukku apram q & a session vera handle pannanum, which i'm not equipped for :confused2:

Take care aka.

[NOV]

As for Sri's question, about rice and idiappam, only M.R Ratha's dialouge comes to my mind
about the film Pagaprivinai, about India sending all rice items in steam.
NOV anneh please come to my help, I remember very vaguely .
I think it was Raththa Kanneer no?

MR Ratha will say, white men discovered steam engines using steam, while Indians discovered idli using steam :lol:

[dev]

Thanks Dev, for your nice post.
With all your blessings Aishu is little better now.
No fever for the past 24 hours. Dev ingga ellam liquid medicine only for children.
She will keep it in her mouth without swallowing, thus it will make her to vomit.
Thanks Dev, take care, Kugan

Glad Aishu is better now...:)

tofu omlette!!!... one good reason for me to give tofu a try once again... I've tried tofu in many forms but never liked it coz of the flavour...omlettela nalla irukumnu ninaikiren...will give it a try...

[rose75]

Kuganka, I have learned so many tips from you today. Thanks to Priya for asking such questions.
You are really a gem akka. I really admire you for sharing so many things with us.
Your tofu omelette looks very yummy. Sure will try it today itself.
Glad Aishu is well. Thanks again Kuganka.

[selvieam]

kugan,

tofu omelette sounds very interesting. this time i didnot learn any dishes from my mom. we were travelling too much this time.

will try tofu omelette tomorrow for breakfast.
thanks for sharing kugan

[Madhu Sree]

Dear Madhu Sree, thanks for your nice post.
I too feel very happy that your hand blender is working.:victory::victory:
Your mint rice recipe looks very yummy.
I will try it and let you know.
Ahmaam, enn kita hand blender illayeh:confused2:
It is o.k I will use the ammi kal.
Serious Madhu sree, I will try the recipe for sure.
Thanks and take care. Kugan.

NOTE; apa apa cook pannurathe, please post it in the forum.

unga kitta mixie irukkume... :D just oru suththu podhum... :D
sure kandippaa poduren :D

[Thirumaran]

Thiru Tamby :idontgetit::idontgetit:
Kugan

+1.. ithuvum ungalukku puriyaathu.. I meant, enakkum naan enna sonnaennae purila..

Take care of Aish, K.. :)

[Ramrish]

Hi Kugan,
This is the authentic recipe!
Ingredients:

Sooji / Rava - 1 cup

Grated coconut - 1 cup

Sugar - 1 3/4 cup or 2 cups if you want it to be sweeter

Ghee - 2 tablespoon

Powdered Cardamom - 2tsp

Method :

Grease a plate.

Slightly roast grated coconut and rava separately till i tbecomes slightly golden

In a thick bottomed vessel add the sugar and just enough water to cover the sugar.

Heat the mixture on high until it starts boiling.Reduce the heat and allow it to cook till you get one string consistency.

Now add the coconut and rava and keep on stirring for every 2 minutes on medium heat.

Once when the mixture starts leaving the pan,add the cardamom powder and 2 tablespoon of ghee.

Transfer the contents into the greased plate,level it with a flat bottomed cup and allow it to cool for 5 minutes.

Cut into desired shapes

[Ramrish]

Kugan,
Forgot to add on my prev post..i tried ur vegetable chalna..it was a super duper hit!i i didnt have coconut milk..so i made a coconut paste and diluted it with water,because i was sooo lazy;-)
Yumm..it was totally different from the usual boring kurmas..i paired it with store bought layered parotta

[gulabjamun]

Kuganka, super recipe ungal tofu omelette. Tried and it came out super yummy.
My husband gave me a tip to pour little soy sauce around the omelette before removing .
It tasted just like how we make omelette with eggs.
Try and see Kuganka.

[kugan98]

Thanks kugan akka for the clarification... i went to indian grocery and got hing.. planning to break into some small pieces and put in anjara petti.. I also saw some banana leaves and romba santhosama ayduchu.. eppovo india la saptadu vazha ilayla..

For idiappams which achu is the best do you think? I used the one where we rotate the handle on top and it was ok ok.. not sure if the pressing type and one-hand press are easier to use..

Sorry kugan akka for Sri's "over-intelligent" q's... he has limited idea about tamil dishes.. he knows more of only north indian dishes.. so nan eppo puthusa edavathu try panna, antha dishku intro kuduthu adukku apram q & a session vera handle pannanum, which i'm not equipped for :confused2:

Take care aka.

Dear Priya, thanks for your nice post.

Priya I use a wooden mould for my idiappam and murukku.
You can use any mould that you are comfortable with.
I also bought a stainless steel thattu's for steaming my idiappams.
They are so easy to use. Get a set if you visit India.

Priya as for Sri, I was just joking, other wise there will be no punch in this thread.
I can see the happiness in your family, when you explain a dish, and Sri enjoying his meals.
That's the way it should be in a family. God bless you both.
Thanks and take care, Kugan


The Wooden Mould:

http://farm9.staticflickr.com/8439/7984881732_eda9a5297f.jpg

The Thattu:

http://farm9.staticflickr.com/8311/7984872897_1f058b841b.jpg

[kugan98]

I think it was Raththa Kanneer no?

MR Ratha will say, white men discovered steam engines using steam, while Indians discovered idli using steam :lol:


Thanks NOV anneh, you know better than me.
Thanks Kugan

[kugan98]

Glad Aishu is better now...:)

tofu omlette!!!... one good reason for me to give tofu a try once again... I've tried tofu in many forms but never liked it coz of the flavour...omlettela nalla irukumnu ninaikiren...will give it a try...

Dear Dev, try and see, you can try with panner, but I think panner will be a bit hard.
Not soft like tofu. The ginger and things will cover up the smell of tofu.
Thanks and take care, Kugan

[kugan98]

Kuganka, I have learned so many tips from you today. Thanks to Priya for asking such questions.
You are really a gem akka. I really admire you for sharing so many things with us.
Your tofu omelette looks very yummy. Sure will try it today itself.
Glad Aishu is well. Thanks again Kuganka.


Thanks Rose for your nice post and compliments.
These are small tips we use in daily life.
Try the recipe and let us know the feed back.
Thanks, Kugan

[kugan98]

kugan,

tofu omelette sounds very interesting. this time i didnot learn any dishes from my mom. we were travelling too much this time.

will try tofu omelette tomorrow for breakfast.
thanks for sharing kugan

Dear Selviem, you must be very tired from your vacation.
Take enough rest, try the omelette at your space.
Thanks and take care, Kugan

[Madhu Sree]

K, I prepared your sooji toast yesterday... it was good... :D

[kugan98]

unga kitta mixie irukkume... :D just oru suththu podhum... :D
sure kandippaa poduren :D

Madhu Sree kandippa try pannuren.
Let you know the feed back soon.
Thanks and take care, Kugan

[kugan98]

+1.. ithuvum ungalukku puriyaathu.. I meant, enakkum naan enna sonnaennae purila..

Take care of Aish, K.. :)


Thiru Tamby thanks for your concern about Aishu.
She looks soo lean in these few days of fever.
Thanks Kugan

[kugan98]

Dear Ramrish, thank you very much for the rava coconut burfi recipe.
Sure to try it out.

One small doubt, I have heard my grandma tell that, rava will not cook if added to sugar.
That's the reason I usually add sugar, last after adding boiling water to kesari.
Also she has told that never add jaggery to pongal untill the rice is well cooked,
or the rice will stop cooking. Is it real or a myth. I have not tried both.

Anyway I see that your rava coconut burfi has come out so well, in neat slices.
Thanks again for the nice recipe. Take care, Kugan

[kugan98]

Kugan,
Forgot to add on my prev post..i tried ur vegetable chalna..it was a super duper hit!i i didnt have coconut milk..so i made a coconut paste and diluted it with water,because i was sooo lazy;-)
Yumm..it was totally different from the usual boring kurmas..i paired it with store bought layered parotta


Thanks Ramrish for your nice compliments.
I too at times would do things to suit my time.
Thanks and take care, Kugan

[kugan98]

Kuganka, super recipe ungal tofu omelette. Tried and it came out super yummy.
My husband gave me a tip to pour little soy sauce around the omelette before removing .
It tasted just like how we make omelette with eggs.
Try and see Kuganka.


Thanks Gulabjamun for your nice post and compliments.
Very good idea to add little soy sauce.
I think this is Malaysian style, will try it out soon.
Thanks and take care, Kugan

[kugan98]

K, I prepared your sooji toast yesterday... it was good... :D

Madhu Sree, thank you very much for trying out the recipe.
You are very active in trying out new recipes.
Try the eggless French toast one day.
Thanks and take care, Kugan

[kugan98]

O.K friends, now is spinach season in my house.
Try this simple dal. Kugan.





SPINACH SAMBAR

Ingredients:

(A)
1 cup toor dal, soaked
5 shallots
4 pips garic smashed
2 green chillies sliced
¼ tsp turmeric powder
Salt to taste
3 cups water

(B)
2 big tomatoes quartered
1 tbs red chillie powder
3 tsp coriander powder
½ tsp roasted cumin powder
A pinch of fenugreek powder
A pinch of asafetida powder


3 cups chopped spinach

½ cup thick coconut milk

(C)
2 tsp oil
1 tsp mustard seeds
3 dry red chillies broken
1 sprig curry leaves

Method:
In a pressure cooker add all the ingredients in (A).
Cook for 2 whistles, allow the pressure to release by itself.

Open the cover, mash the dal well, add in all the ingredients in (B).
Let it come to a boil, and the tomatoes are cooked.

Add in the chopped spinach, and cook till the spinach is cooked.
Lastly add in the thick coconut milk, switch off the stove when it starts to boil.

In a pan, heat the oil, add in the mustard seeds, red chillies and curry leaves.
Pour it over the cooked dal and spinach. Serve with rice or roti.


http://farm9.staticflickr.com/8313/7984929177_ec70261bdc_z.jpg

[kugan98]

Dear Priya, this is how you make soft chapathi.
The method is by my uncle Hemant.
Thanks. Kugan


.Never use maida.Use whole wheat flour only.It must be treated with three to four tea spoons of oil which is mixed thoroughly and then the water is added to make dough.Secondly, to make soft Chapathis, the dough should not be very loose and too soft.It should also be not too hard.Thirdly, the rolling of the chappathis is an art by itself.You must roll them evenly without any hard pressure placed on the dough with rolling pin.

Fourthly, the roasting of the chappathis is very important.You must roast it on the Tawa first on one side and just light roast the other side,now remove the partially roasted chappathi from tawa and with a tong , roast directly on Gas flame evenly on both sides.You will get a foot ba*ll shaped round chappathi.Smear Ghee on one side and store.This chappathi will remain soft for the whole day.


Tong:

http://photos.abrestaurantsupply.com/Tong_09.jpg

[Madhu Sree]

Madhu Sree, thank you very much for trying out the recipe.
You are very active in trying out new recipes.
Try the eggless French toast one day.
Thanks and take care, Kugan

:shock: indha recipe eppo poteenga :roll:

[Madhu Sree]

K, recipe paathen :D

Once my friend prepared this about one year before... :D
Will try it out myself this weekend... :D thanks...

[Thirumaran]

Thiru Tamby thanks for your concern about Aishu.
She looks soo lean in these few days of fever.
Thanks Kugan

hmmm. .Yaerkanavae konjam lean aa thaan iruppaa.. She will be perfect soon. There are stages there would be little problems.. all will go :thumbsup:

how is Ruben ? nallaa valarnthiruppaan illayaa :p

[dev]

One small doubt, I have heard my grandma tell that, rava will not cook if added to sugar.
That's the reason I usually add sugar, last after adding boiling water to kesari.
Also she has told that never add jaggery to pongal untill the rice is well cooked,
or the rice will stop cooking. Is it real or a myth. I have not tried both.

Anyway I see that your rava coconut burfi has come out so well, in neat slices.
Thanks again for the nice recipe. Take care, Kugan

I have made this blunder with sakkarai pongal and the rice never became soft...:sigh: ravai eppadinu theriyalai...

[Madhu Sree]

One small doubt, I have heard my grandma tell that, rava will not cook if added to sugar.
That's the reason I usually add sugar, last after adding boiling water to kesari.
Also she has told that never add jaggery to pongal untill the rice is well cooked,
or the rice will stop cooking. Is it real or a myth. I have not tried both.

Anyway I see that your rava coconut burfi has come out so well, in neat slices.
Thanks again for the nice recipe. Take care, Kugan

Dev & K,

Thts 100% true... :D en ammaavum kadasiyaathaan add pannuvaanga...

Paatti sonnaaa ketukkanum... :bow:

[NOV]

looks different and interesting :D


http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/424988_373630989315928_1691319518_n.jpg

Stuffed Bananas

Ingredients:
6 ripe, peeled Rajali bananas
1/2 cup sugar
1/2 cup fresh coconut
green cardamom
ghee for frying

Process:
Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.

Recipe: fatfreekitchen.com
Image Courtesy: manjooos.blogspot.com

[Madhu Sree]

Velan, Mouth watering recipe ... :slurp:

[NOV]

Ghee, sugar, coconut!

Recipe: fatfreekitchen.com

:lol:

SD, I have more nice ones... will post when the thread is quiet ;)

[Madhu Sree]

Velan, naanum paaththen, fatfreekitchen :lol2:

Yes, please recipes podunga :bow:

[Ramrish]

Hi kugan,
Yeah even my mom also used to say thi
But in this recipe,I added roasted rava and coconut after the syrup was in 1 string consistency and had no problem of uncooked rava..

[kugan98]

hmmm. .Yaerkanavae konjam lean aa thaan iruppaa.. She will be perfect soon. There are stages there would be little problems.. all will go :thumbsup:

how is Ruben ? nallaa valarnthiruppaan illayaa :p

Thanks Thiru Tamby, please look at your mail.
I have posted something for you.
Thanks, Kugan.

[kugan98]

I have made this blunder with sakkarai pongal and the rice never became soft...:sigh: ravai eppadinu theriyalai...

Thanks Dev, I have never tried, for fear of wasting the ponggal and kesari.
Kugan

[kugan98]

Dev & K,

Thts 100% true... :D en ammaavum kadasiyaathaan add pannuvaanga...

Paatti sonnaaa ketukkanum... :bow:

Thanks Madhu Sree, Kugan is very obedient , paatti sollai tata maaten:-D
Kugan

[kugan98]

looks different and interesting :D


http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/424988_373630989315928_1691319518_n.jpg

Stuffed Bananas

Ingredients:
6 ripe, peeled Rajali bananas
1/2 cup sugar
1/2 cup fresh coconut
green cardamom
ghee for frying

Process:
Cut banana into 3-inch pieces. Cook sugar and coconut with cardamom seeds on slow fire, until sugar melts and the mixture thickens. Slit each banana piece, and fill in coconut mixture. Hold together with a toothpick. Fry in ghee over medium flame till golden brown.

Recipe: fatfreekitchen.com
Image Courtesy: manjooos.blogspot.com

NOV anneh, ada ada, enna mouth watering recipe.
Athuvum Rajali banana, coconut sugar filling, gheela fry panni.
Atakaasam ponnga. Aanna weight anneh:confused2:
No harm trying for one day.
Thanks NOV anneh, Kugan

[kugan98]

Hi kugan,
Yeah even my mom also used to say thi
But in this recipe,I added roasted rava and coconut after the syrup was in 1 string consistency and had no problem of uncooked rava..

Thanks Ramrish for clearing our doubts.
Sure to give it a try, thanks and take care, Kugan

[kugan98]

Another Spinach dish, try it out.
You can boil and add the potatoes, if you do not want to fry. Kugan.



SPINACH POTATO

Ingredients:

2 potatoes, skin and cut into cubes
1 tbs oil

½ tsp cumin seeds
1 tomato chopped fine
1 tsp chillie powder
½ tsp garam masala powder
½ tsp ginger paste
Salt to taste
2 cups of chopped spinach
1 tsp lemon juice

Method:

Heat the oil in a non- stick pan. Fry the potatoes till they turn little brown.
Remove the potatoes.

In the same pan add in the cumin seeds, stir for a second.
Add in the tomatoes, and stir fry for a minute.
Add in the chillie powder, garam masala powder, ginger paste, and salt.

Stir fry till the tomatoes turn mushy.
Add in the spinach, stir fry for few minutes.
Add in the fried potatoes, stir nicely and cover and cook for a minute.

See that the spinach is not over cooked.
Add in the lime juice and remove, serve hot as a side dish.


http://farm9.staticflickr.com/8302/7987906433_20612baeb8_z.jpg

[Thirumaran]

Thanks Thiru Tamby, please look at your mail.
I have posted something for you.
Thanks, Kugan.

Got that K. Lovely!! I have posted something too :)

[dev]

I've tried methi potatoes...I usually add boiled potatoes and also some onions...will try it with spinach next time...

[dev]

Thanks Dev, I have never tried, for fear of wasting the ponggal and kesari.
Kugan

Adhellam inexperiencela pannina thavarugal... ;) aanal adhayum waste pannama paadhiyay saapitomgaradhu verai vishayam...:lol:

[selvieam]

kugan,
tried tofu omelette. very tasty. kids wants for the box tomorrow. they couldnot make it out. they thought panner and egg omelette. thanks for sharing.

[FernGraebn]

Yes Rose, i'm also thankful to Kugan akka, i'm still in the process of going through the older threads. Its like a ocean.. :)

Kugan akka -
Here is my update - tried aloo palak and scrambled tofu omlet. First dish me and my husband enjoyed like anything.. Scrambled tofu is a great breakfast idea.. simply and tasty.. Thanks for both recipes.

I've a doubt about the indexes in thread "Kugans kitchen 1". Whichever link i click on it takes to page 1 only. I tried in google chrome and firefox, but same thing. Is anyone else having the same problem or is it just me?



Kuganka, I have learned so many tips from you today. Thanks to Priya for asking such questions.
You are really a gem akka. I really admire you for sharing so many things with us.
Your tofu omelette looks very yummy. Sure will try it today itself.
Glad Aishu is well. Thanks again Kuganka.

[kugan98]

Got that K. Lovely!! I have posted something too :)

Thiru Tamby, I was so delighted, thanks, thanks.
Thiru Tamby a hubber sent me a pm asking what have you both,
posting to each other, please let us know:rotfl::rotfl::rotfl:
Thanks Tamby, Kugan

[kugan98]

I've tried methi potatoes...I usually add boiled potatoes and also some onions...will try it with spinach next time...


Dev, I know you are very careful with frying:-D
Here in Malaysia we do not get fresh methi.
So I use spinach, athuvum tasty thaan.

Dev when ever I try a new recipe, I will warn my household people.
It might not turn out well, but I assure you all that it will be eatable:cool::cool:
That's the way to prepare them for the shock:)
Thanks and take care, Kugan

[kugan98]

kugan,
tried tofu omelette. very tasty. kids wants for the box tomorrow. they couldnot make it out. they thought panner and egg omelette. thanks for sharing.

Thanks Selviem for your nice feed back.
It was a real hit among my friends, when I introduced this dish to them
Feed backs like yours, are great source of inspiration to me.
Do come to the forum, when ever time permits.
Thanks and take care, Kugan

[kugan98]

Yes Rose, i'm also thankful to Kugan akka, i'm still in the process of going through the older threads. Its like a ocean.. :)

Kugan akka -
Here is my update - tried aloo palak and scrambled tofu omlet. First dish me and my husband enjoyed like anything.. Scrambled tofu is a great breakfast idea.. simply and tasty.. Thanks for both recipes.

I've a doubt about the indexes in thread "Kugans kitchen 1". Whichever link i click on it takes to page 1 only. I tried in google chrome and firefox, but same thing. Is anyone else having the same problem or is it just me?

Dear Priya, thank you very much for your nice post and compliments.
Glad that you liked the aloo palak and scrambled tofu omelette.

Priya the index was created by our dear Dev, long ago.
When the forum was updated by the admin, every thing went haywire.
So our dear Dev, again started a blog, called Kugan's Kitchen.
We have to be very grateful to our Dev for doing all these.

Priya please send your gmail Id through pm to our Dev.
She will give you the permission to access the blog.

Priya we have so many simple recipes for day to day cooking in our thread.
Do not hesitate to request for any vegetarian or non vegetarian recipes.
Thanks and take care, Kugan

[kugan98]

Dear friends, when you run out of veges, and do not know what to cook.
Try this simple spicy dal, with sutta appalam:slurp:



SIMPLE SPICY DAL

Ingredients:

¾ cup toor dal
¼ cup channa dal
Salt to taste

1 tbs oil
A pinch of asafetida powder
½ tsp mustard seeds
½ tsp cumin seeds
3 green chillies, slit into 4 and cut across
1 sprig curry leaves
1 big onion chopped

1 tsp ginger paste
1 tsp garlic paste
2 red tomatoes chopped

1 tsp chillie powder
1 tsp cumin powder
¼ tsp turmeric powder
1 tbs coriander powder

½ tsp garam masala
1 tbs lime juice
1 tbs chopped coriander leaves

Method:
Soak the two dals for ½ an hour. Then pressure cook with salt and 5 cups of water,
for about 4 whistles, let the steam subside by itself. Keep aside.

Heat a pot with the oil, add in the asafetida powder. Add slso the mustard seeds.
Let it crackle, add in the cumin seeds, green chillies, curry leaves and the onions.
Sauté till the onions turn limp.

Add in the ginger and garlic paste, stir fry till raw smell goes.
Add in the tomatoes, and cook till it turns a bit mushy.
Add in the chillie, cumin, turmeric and coriander powders.

Mix well and cook for a minute. Add in the cooked dal.
See that the dal is not very thick. Add little water if you feel the dal thick.
Let it come to a nice boil, simmer for few minutes.

Now add in the garam masala powder, lime juice and cut coriander leaves.
Give a nice stir and remove from the stove.
It goes well with rice or roti.


http://farm9.staticflickr.com/8034/7990733819_571b6c6095_z.jpg

[kugan98]

Friends, today evening for dinner we are having
soya keema dosai.:redjump::redjump::redjump:
Kugan

[Thirumaran]

Thiru Tamby, I was so delighted, thanks, thanks.
Thiru Tamby a hubber sent me a pm asking what have you both,
posting to each other, please let us know:rotfl::rotfl::rotfl:
Thanks Tamby, Kugan


:rotfl2: :rotfl: :rotfl2:

but sollidaatheenga..PM senju kaetpaanga, mail senju kaetpaanga.. adichchu kaetpaanga, uthachchu kaetpaanga..avvalavu yaen, inga poadura recipe ellaam avangalae senju saapida solli varpuruthi kooda kaetpaanga.. sollidaatheenga :rotfl:

[suvai]

:rotfl2: :rotfl: :rotfl2:

but sollidaatheenga..PM senju kaetpaanga, mail senju kaetpaanga.. adichchu kaetpaanga, uthachchu kaetpaanga..avvalavu yaen, inga poadura recipe ellaam avangalae senju saapida solli varpuruthi kooda kaetpaanga.. sollidaatheenga :rotfl:


intha comments padichi enaku oreyyyy siripu thaan vanthichi nga Thiru....:rotfl:

[suvai]

hello nga k....nalamaa balamaa irukeengala..;-)

thank u for the potato spinach recipe...naan pannathu kidaiyaathu....dev sonnathu pola venthaya keeraiyodu thaan senji iruken....this seems simple will surely try ngo..;-)

paarthen...old comments....pic podunganu solli irukeenga....samaikarthodu niruthikaren ngo......:noteeth:

madhusree....i totally understand when u said.....how the menu reminded u of your moms cooking & passion for it..:-)....u seem to be quite an innovative cook too ;-)

kugan maathri elaaam nammalaala seiya mudiyaathu...Yenni vachaalum ettaathungo.....

kugan / Thirungo..../ dev.../ selvi...onga pm paarunga......:rotfl2:

novngov...intha maathri.....yummy recipes....pottu....mind aala.... suvaiyum enjoy panniko nu sollaraamaathri irukungov...:rotfl2:

[gulabjamun]

Kuganka , simple spicy dal looks very yummy and simple.
would taste yummy with little ghee, on steaming rice.

Kuganka, what is the ragasiyam with Thirumaran.
My head is going to burst, of you do not tell us.
Just. Joking ka. Your thread seems to have the most number of views.
Very happpy to note that. Keep posting nice recipes.

[Madhu Sree]

Suvainga, Thanks :D

K & TM,

adhu enna PM enakkum forward pannunga :redjump:

[NOV]

http://sphotos-d.ak.fbcdn.net/hphotos-ak-snc7/401540_370701686275525_137057439_n.jpg


Russian Sandwich


Ingredients:
8 bread slices

To Be Mixed Into A Stuffing
1 1/2 cups finely chopped and boiled vegetables (cabbage, carrots, green peas, cauliflower, potatoes, french beans)
1/2 cup low-calorie mayonnaise
4 tsp thick low-fat curds
1/3 cup grated carrot
1 tsp mustard (rai / sarson) powder
salt and freshly ground black pepper powder taste

Method:
Divide the stuffing into 4 equal portions and keep aside.
Place a bread slice on a clean, dry surface and spread a portion of the stuffing evenly over it.
Sandwich using another bread slice on it and press it lightly.
Repeat with the remaining bread slices and stuffing to make 3 more sandwiches.
Cut each sandwich in 2 equal pieces and serve immediately.

Image Courtesy: avantikabshah.wordpress.com
Recipe Courtesy: tarladalal.com

[Aarthii]

Friends, today evening for dinner we are having
soya keema dosai.:redjump::redjump::redjump:
Kugan

Soya keema dosai,how it will be?
Post the recipe along with the picture kuganka.
I have never heard of this

[Aarthii]

kuganka,i want the recipe for the normal paruppu which they serve in weddings before serving sambar.
Have u posted the recipe already ?
Please post that for me kuganka.

[Ramrish]

Hello kugan and others!
Pillayar chathurthi vazhuthukkal!This year we cannot celebrate nor do offering to god..so thinking about making ammini kozhukattai for snack..

Neenga ellam enna variety kozhukkatai seiya poreenga?

[kugan98]

hello nga k....nalamaa balamaa irukeengala..;-)

thank u for the potato spinach recipe...naan pannathu kidaiyaathu....dev sonnathu pola venthaya keeraiyodu thaan senji iruken....this seems simple will surely try ngo..;-)

paarthen...old comments....pic podunganu solli irukeenga....samaikarthodu niruthikaren ngo......:noteeth:

madhusree....i totally understand when u said.....how the menu reminded u of your moms cooking & passion for it..:-)....u seem to be quite an innovative cook too ;-)

kugan maathri elaaam nammalaala seiya mudiyaathu...Yenni vachaalum ettaathungo.....

kugan / Thirungo..../ dev.../ selvi...onga pm paarunga......:rotfl2:

novngov...intha maathri.....yummy recipes....pottu....mind aala.... suvaiyum enjoy panniko nu sollaraamaathri irukungov...:rotfl2:

Thanks Suvai for your nice post.
Glad to see so soon in the forum.
Try out the simple recipes, if you find them good, please give us your feed back.
Feed backs, encourage more people to tyry.
Thanks and take care, Kugan

[kugan98]

Dear Gulabjamun, thanks for your nice post and compliments.
The simple spicy dal is very yummy, try and see.
Thanks, take care, Kugan

[kugan98]

NOV anneh, nice mouth watering and healthy sandwich.
Thank you very much anneh. I made it for school lunch box today.
Aamaa, athu enna Russian sandwichnu peru. :roll::roll:
Any way thanks a lot anneh, peru mukiyam illai, healthya illai not healthya thaan mukiyam:-D
Kugan

[kugan98]

Dear Aarthi, thanks for your nice post.
I will post the soya keema dosai recipe for you.

As for the dal, Aarthii, if we are having a vegetarian illai saapadu.
What we do is, when we boil toor dal to make sambar,
We add in garlic, green chillies, tumeric powder, salt and cook till the dal is well cooked.
Then we remove little dal, mash it nicely and will keep it aside.
The dal should not be very thick.
When we serve, steaming white rice, we will pour about 2 tbs of the mashed dal on to the rice.
Then pour little ghee on the rice, for them to eat the dal first.
This is how it is done in our house.

I have seen people, season the dal before serving the dal.
O.K my dear friends, NOV anneh and others, please come to our Aarthi's aid.
I too can benefit from all your contributions. I am still in the learning stage.
Thanks and take care, Kugan.