Kugan's Kitchen Part 7

[kugan98]

Thanks Dev, for starting the subject on curry leaves.
As I know there are two types of curry leaves.
One type the leaves will be big, but with no aroma.
The other type is the leaves will be small with nice curry leaves aroma.
I have the second type in my house.

I am posting some facts about curry leaves that I remember reading somewhere.
Thanks to the owner.

NUTRITIONAL VALUE:
The bitter nature of curry leaf has two wonderful
properties-essentially 'cooling' nature and antibacterial activity.
Hence it is not only a friend of our digestive system, but also a
wonderfully soothing way to treat minor burns, skin eruptions, burning
sensation in the skin and infections like allergic skin rashes from
insect bites, etc.
Curry leaf is laden with Vitamin E (powerful antioxidant) and you have
the perfect skin and hair food/tonic.
It is also high in vitamins - A, B and C.
It also has vital minerals like iron, calcium and phosphorous, the
levels of iron high enough to be used to treat anaemia.

MEDICINAL USES:
Curry leaf powder can be eaten with chapatis, rice, used as a
sandwich-spread which is good for people with diabetes.
Coconut-curry leaf oil when massaged on the scalp (leave for about
30-50 minutes and shampoo thoroughly) cures dandruff.
Consumption of curry leaf paste cures diarrhoea, dysentery and also
removes worms from the stomach.
Hibiscus-curry leaf hair wash is a very good remedy for dry and dull hair.
Coconut-curry leaf oil (gently apply on the affected area) cures
eczema, allergic skin rash, burning sensation and dry, dull skin.
Curry leaves are said to be very useful in treating non- insulin
dependable diabetes. Eating 5 or 6 fresh curry leaves empty stomach in
the morning helps control diabetes. Chew curry leaves and water, it
acts as a herbal mouthwash.
Include few curry leaves in your daily diet, to maintain optimum
weight. Curry leaves contains beta- carotene (antioxidant) which helps
prevent certain cancers. And studies show that, these leaves can
reduce LDL cholesterol and increase HDL cholesterol.
Curry leaves gives best results when used fresh, but it does not lose
much benefits when refrigerated. So what else do we need; start adding
more curry leaves into your menu.


The Small Type With Good Aroma:

http://farm9.staticflickr.com/8053/8107807656_2b15644ba9_z.jpg

[kugan98]

CURRY LEAVES THOGAYAL

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

½ tbs gingelly oil
1 tbs urad dal
A big pinch of asafetida powder
3 red chillies cut into pieces
2 small shallots sliced
2 tbs grated coconut

½ tsp tamarind paste
Salt to taste

Method:
Wash and dry the curry leaves on a kitchen towel.
Heat the ¼ tsp of the gingelly oil.
Add in the dry curry leaves and roast it on medium heat.
Remove and keep aside.

Now add in the ½ tbs of the gingelly oil.
Add in the urad dal, red chillies and the asafetida powder.
Stir fry for a minute, add in the sliced shallots and the coconut.
Stir fry for 5 minutes and remove.

When cooled, add in all the ingredients, tamarind paste and salt.
Add in little water and grind to a thick paste.
Remove and serve.

http://farm9.staticflickr.com/8329/8107808064_2071f67ffd_z.jpg

[madhu]

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:

[NOV]

http://sphotos-h.ak.fbcdn.net/hphotos-ak-snc7/316343_504643022881390_1460580309_n.jpg

Fruit Raita

Ingredients :-
1 tsp Sugar
2 firm Bananas
Rock Salt to taste
1 tsp Ground Cumin
350 ml Plain Curd
50 gms Shelled Walnuts
75 gms Seedless Grapes
Roasted Cumin Seeds,
Chilli powder

Procedure :-
1. Place the curd in a chilled bowl and add the grapes and walnuts.
2. Slice the bananas directly into the bowl and fold in gently before the bananas turn brown.
3. Add the sugar, salt and ground cumin, and gently mix together.
4. Chill and sprinkle the cumin seeds, chilli powder just before serving.

Text Copyright by : Zeenews
Image Copyright by : nikadon

[madhu]

NOV anna... andha fruit raitha mela konjam pomegranate muthooooos thoovi vidunga.. :slurp:

[kugan98]

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:


Madhu anneh, thanks for your nice post.
Sad to hear about your small curry plant.

Dev, what are you waiting for?
Send our Madhu anneh a packet of fertilizer, or transport a nice curry leave plant to his house.:-D

Thanks and take care, Kugan

[kugan98]

Thanks NOV anneh for the mouth watering fruit raitha.
A nice change from our usual vege raithas.
Hope to try it soon. Thanks and take care, Kugan

[kugan98]

Here is the curry leaves chutney.


CURRY LEAVES CHUTNEY

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

1 tsp gingelly oil
1 tbs channa dal
1 tsp urad dal
4 shallots sliced
5 green chillies sliced
A small piece og ginger (optional )
¼ cup grated coconut

1 tbs or to taste tamarind paste
Salt to taste
Little jiggery (optional )

2 tsp gingelly oil
½ tsp mustard seeds
A big pinch of asafetida powder
2 red chillies cut into pieces

Method:
Heat the ¼ tsp gingelly oil in a pan and add in the curry leaves.
Stir fry for a moment in low flame and remove.

Heat the 1 tsp gingelly oil in the same pan.
Add in the channa dal and the urad dal.
Sauté until little golden, add in the shallots, green chillies.
Stir fry for a minute, add in the grated coconut, stir fry and remove.

Let the contents cool, now in a mixie, add in the contents,
Curry leaves, tamarind paste, salt to taste and jiggery if added.
Add little water and grind to a smooth paste to a chutney consistency.

Heat a pan with the 1 tsp gingelly oil. Add in the mustard seeds,
Asafetida powder and the dry red chillies. Season well and pour on the chutney.
Mix well and serve with dosai, iddli or as a spread on bread.

http://farm9.staticflickr.com/8056/8111406136_27316cbb6d_z.jpg

[kugan98]

My dear friends, I will be away for two days.
See you all on friday. Thanks and take care, Kugan

[NOV]

Take care K and wishing you and your loved ones a fantastic Saraswathi Poojai.... :bow:
Here is something for the day...

http://sphotos-f.ak.fbcdn.net/hphotos-ak-ash4/481034_504643066214719_1833492331_n.jpg


Sabudana (Sago) Kheer

Ingredients:
1. Sabudana or Sago 1 cup
2. Milk 2 cups
3. Jaggery or sugar ½ cup
4. Cardamom powder 1 teaspoon
5. Raisins 10
6. Almonds 10
7. Cashew 10
8. Margarine 1 tablespoon
9. Kesar or saffron 1 pinch

Procedure:
1. Use small sized sabudana or sago for preparing this dessert. You need to soak for maximum an hour for it to soften. This will quicken your cooking process. You can also use the bigger sago balls but it is not preferred.
2. Boil the milk in a deep pan and let it come to bubbling before you add the sugar or jaggery. Jaggery is healthier so use it if you find it. You need to melt jaggery in a pan with little water to form a thick brown solution. You can do

this while the milk boils.
3. Add this to the milk and let it boil for 2 minutes. Then add the sabudana and let it cook for 10 to 12 minutes.
4. Meanwhile heat the margarine on low flame; add cinnamon powder and the dry fruits to it for tempering. Heat it for a minutes and pout it over the boiling liquid.
5. Add a pinch of saffron for garnishing and scent. Refrigerate for at least 2 hours before you serve.

[madhu]

அட... ஜவ்வரிசி பாயசம் ! :slurp:

anna.. margaine edhukku ? normal ghee koodadha ?

[dev]

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:

Correctaa sonnenga anna... made the thogaiyal today and enjoyed it with white rice as well as with curd rice...:slurp:

karuvepillai thaane... adress sollunga... naalaike oru maraththai anuppiduren...;)

[rose75]

Dear Kuganka, thanks for the nice curry leaves chutney and thogayal recipes.
Please if you have kindly post curry leaves gravy and curry leaves rice recipes.
also any simple dishes with tofu.

[rajraj]

Thanks Raj uncle... that's a nice tip...but the prob is we have like 4 fully grown karuvepillai TREES and more than 10 plants... so I doubt if we'll ever get to use the powder... we give the leaves to our neighbors and also to the ppl who run those mess near our home... appadiyum niraya waste aagudhu...:(

dev: You have a great business opportunity! :) Dry all leaves, powder them and pack them in bottles. Then advertise:

" Home made curry leaf powder from home grown curry leaves. No additives and no preservatives. On sale now. You get two bottles for the price of one. Or you may barter your surplus vegetables and fruits in exchange for curry leaf powder. Hurry up. Offer valid while supply lasts. "

I would have volunteered to be your marketing manager. But, I am too far away! :lol:

(The fact is that I was far removed from marketing when I worked! :) )

[dev]

:lol:@raj uncle... nalla idea thaan...:D

[dev]

K, inniku BF was idli with karuvepillai chutney... yummy!!!... ini naanul oru 2 days karuvepillaiku break vititu aprom unga next recipeaa seiyuren... illena ennai veetai vittu thorathiduvaanga...:lol:

[Madhu Sree]

karuvepillai thogayal and chutney... yummy yummmy... :slurp: romba naal aachu idha senju... thanks for reminding this K :D

[madhu]

karuvepillai thogayal and chutney... yummy yummmy... :slurp: romba naal aachu idha senju... thanks for reminding this K :D
edhukkum fridge ulle nalla thedi parunga. pona vatti senju vachadhe appadiye iruppadha sonnanga :mrgreen:

[selvieam]

kugan,

i am better now. so many curry leaves receipe. my mom makes curry leaves chutney, which is very tasty. specially for travelling this is too good.

curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - one small nellikai size
salt - reqd
tadka - gingelly oil, rai and urad dhal, curry leaves

in a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste. now give tadka with gingelly oil (may be 2 tblsp), rai, urad dhal and curry leaves. transfer tadka to chutney.

make hot idlis, apply this chutney on top of it, apply some oil and keep it. after 2 or 3 hours have it. idli soaked with curry leaves chutney will be tasty.

[Thirumaran]

K, inniku BF was idli with karuvepillai chutney... yummy!!!... ini naanul oru 2 days karuvepillaiku break vititu aprom unga next recipeaa seiyuren... illena ennai veetai vittu thorathiduvaanga...:lol:

aanaalum ungalukku ivvlo thannadakkam aagaathu.. :shock:

[madhu]

illena ennai veetai vittu thorathiduvaanga...:lol:aanaalum ungalukku ivvlo thannadakkam aagaathu.. :shock:

adada... vishal... nallaa gavaninga.... adhu "இல்லேன்னா".... NOT "இலியானா" !

[dev]

adada... vishal... nallaa gavaninga.... adhu "இல்லேன்னா".... NOT "இலியானா" !

:lol:

[NOV]

Homemade Potato Tots ( Tater Tots )


http://sphotos-g.ak.fbcdn.net/hphotos-ak-snc6/230881_505883236090702_335803863_n.jpg


Ingredients :-
8 medium potatoes, cooked, peeled, and hot
1 tablespoon flour
1 dash pepper
1 teaspoon salt or 1 teaspoon seasoning salt
2 tablespoons finely minced onions (optional)
canola oil or vegetable oil

Directions :-

1. Finely shred or use a ricer while potatoes are still hot.
2. Stir in flour, salt, pepper and onion (if using).
3. Heat 1/4-in oil in heavy pan.
4. Form into small balls and drop in oil; fry until slightly golden.
5. Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
6. When ready to serve, remove from freezer.
7. Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.

[dev]

Thanks Selvi... this recipe looks so easy...raw curry leaves used... I'll def try it...

Heard we can make curry leaves rasam too...any ideas how to make it?

[kugan98]

Thanks NOV anneh for the nice sago payasam.
I too make it the same way, only the difference is I add ghee as Madhu anneh says.
Thanks again for the nice recipe.

[kugan98]

அட... ஜவ்வரிசி பாயசம் ! :slurp:

anna.. margaine edhukku ? normal ghee koodadha ?

Thanks Madhu anneh, ghee oda manameh tani thaan.
Thanks again, Kugan

[kugan98]

Dear Kuganka, thanks for the nice curry leaves chutney and thogayal recipes.
Please if you have kindly post curry leaves gravy and curry leaves rice recipes.
also any simple dishes with tofu.

Thanks Rose for your nice post.
Give me a break, I will soon post curry leaves, kulambu, rice and rasam.
We have to take care of our dear DEV too.
Apuram paavam:-D
Thanks Kugan

[kugan98]

dev: You have a great business opportunity! :) Dry all leaves, powder them and pack them in bottles. Then advertise:

" Home made curry leaf powder from home grown curry leaves. No additives and no preservatives. On sale now. You get two bottles for the price of one. Or you may barter your surplus vegetables and fruits in exchange for curry leaf powder. Hurry up. Offer valid while supply lasts. "

I would have volunteered to be your marketing manager. But, I am too far away! :lol:

(The fact is that I was far removed from marketing when I worked! :) )

Thanks Rajraj uncle for your post and idea for Dev.
Apadiyeh, ennakum oru cut in the business.
Thanks Kugan

[kugan98]

karuvepillai thogayal and chutney... yummy yummmy... :slurp: romba naal aachu idha senju... thanks for reminding this K :D


Thanks Madhu Shree for your post.
You have to thank Dev for starting the curry leaves thread.
Glad to be of help to you.
Thanks and take care, Kugan

[kugan98]

kugan,

i am better now. so many curry leaves receipe. my mom makes curry leaves chutney, which is very tasty. specially for travelling this is too good.

curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - one small nellikai size
salt - reqd
tadka - gingelly oil, rai and urad dhal, curry leaves

in a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste. now give tadka with gingelly oil (may be 2 tblsp), rai, urad dhal and curry leaves. transfer tadka to chutney.

make hot idlis, apply this chutney on top of it, apply some oil and keep it. after 2 or 3 hours have it. idli soaked with curry leaves chutney will be tasty.


Dear Selviem, glad to know that you are feeling better now.
Thanks Selviem for your mom's version of chutney.
I am sure it is a very healthy version, since coconut is missing there.
Also as you said it will be good for travelling.
Thanks again Selviem, take care of your self. Kugan

[kugan98]

Homemade Potato Tots ( Tater Tots )


http://sphotos-g.ak.fbcdn.net/hphotos-ak-snc6/230881_505883236090702_335803863_n.jpg


Ingredients :-
8 medium potatoes, cooked, peeled, and hot
1 tablespoon flour
1 dash pepper
1 teaspoon salt or 1 teaspoon seasoning salt
2 tablespoons finely minced onions (optional)
canola oil or vegetable oil

Directions :-

1. Finely shred or use a ricer while potatoes are still hot.
2. Stir in flour, salt, pepper and onion (if using).
3. Heat 1/4-in oil in heavy pan.
4. Form into small balls and drop in oil; fry until slightly golden.
5. Drain on paper towels, then freeze for tater tot casseroles or to serve alone.
6. When ready to serve, remove from freezer.
7. Bake in single layers on a greased baking sheet; at 400 degrees until desired doneness.

Thanks NOV anneh, again for a simple recipe.
Good idea to make and keep in the freezer.
You have something ready made for a rainy day.
Thanks and take care, Kugan

[kugan98]

Dev, a bit tired form the journey.
Have lined up, curry leaves, kulambu, rice and rasam for you.
I will send you a open ticket.
Just take a flight, if you have problem cooking curry leaves in your house:-D
Thanks and take care, Kugan

[kugan98]

Dear friends, I had to attend a close relatives 16th day prayers.
It is a trend in Malaysia to take either fruits, flowers or cooked food.
My relative requested me to bring some cooked food.
She said she does not want the normal fare which every one brings.
Like kesari, curry puffs, fried meehoon, vadai, pulut or jelly.

She wanted, kuli paniyaram with tomato chutney,
Mysore bonda with onion sambal, custard slices and pacha payir urundai.
Here is the small spread. Kugan


http://farm9.staticflickr.com/8327/8126290472_e735c6fb0c_z.jpg

[kugan98]

Friends, this vendi puli kulambu was served in the ceremony the next day for lunch.
It was done by the caterer, no coriander powder, tasted nice. Kugan


VENDI PULI KULAMBU

Ingredients:

300 grms vendi cut into 1 inch pieces
1 tsp oil

1 tbs oil
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafetida powder

1 big onion chopped
1 big tomato chopped
1 tbs tomato paste
1 tbs tamarind paste, more if you like
½ tsp turmeric powder
2 tsp chilli powder, little more if you like
Salt to taste
2 cups of water

Method:
Clean and wipe the vendi dry, cut into pieces.
Heat the oil in a non-stick pan and sauté the vendi a little and remove.

Heat the 1 tbs oil in a pan. Add in all the seasonings.
Let them crackle, add in the onions and sauté till light brown.
Add in the chopped tomat and the tomato paste, cook till mushy.

Add in the tamarind paste, turmeric powder, chilli powder and salt.
Cook till oil rises to top, add in the water, stir well.
Add in the sautéed vendi, stir nicely.
Cook for about 5 to 6 minutes, remove to serve.

NOTE: The next time I cook this, I will add few garlic pips.


http://farm9.staticflickr.com/8330/8126265273_307c45fa6a_z.jpg

[rose75]

Nice spread Kuganka. Ok jam Mysore bonda recipe podunga.
Vendi puli curry too looks very yummy.
Thanks ka for the nice recipes.

[gulabjamun]

You are right Kuganka, in Malaysia we have to take food, fruits or flowers to the 16 th day prayer house.
I usually will take fruits to avoid all the hassle of making food. You are good, made so many types.
Thanks for the nice recipes, I will try the puli curry tomorrow. Please post the Mysore bonda recipe.
Lets see how it will taste like.

[suvai]

aaaahhhhhaaaa.......vanthathumey....spread paaka tempting ah irunga nga k...:-) nalla irukeengala K..;-)

spread la pachai payar urundai nu pottu irukeenga...athoda recipeyum mudiyum bothu podunga plz...is this steamed or deep fried?

onga ellu rice panniten.....adengappaaa...perfectttttttttt recipe.....came out soooo well......saapitavanga ellaarum recipe ketaanga...koduthum aachi onga courtesy nu...:-) ty for another delicious recipe....nga!!
I also tried your fantastic onion tamarind mix....superrrrr taste...loved it! ty K..:-)

Picture of taters looks good nga nov....picture paarthey enjoy pannikiten naan :noteeth:

[kugan98]

Nice spread Kuganka. Ok jam Mysore bonda recipe podunga.
Vendi puli curry too looks very yummy.
Thanks ka for the nice recipes.

Thanks Rose for your nice post.
I will soon post the bonda recipe with the red coconut chutney.
Thanks and take care, Kugan

[kugan98]

You are right Kuganka, in Malaysia we have to take food, fruits or flowers to the 16 th day prayer house.
I usually will take fruits to avoid all the hassle of making food. You are good, made so many types.
Thanks for the nice recipes, I will try the puli curry tomorrow. Please post the Mysore bonda recipe.
Lets see how it will taste like.

Thanks Gulabjamun for your nice post.
I know when it comes to relatives you cannot avoid all these.
I will post the Mysore bonda soon. Give us the feed back on the vendi puli curry.
Thanks and take care, Kugan

[kugan98]

aaaahhhhhaaaa.......vanthathumey....spread paaka tempting ah irunga nga k...:-) nalla irukeengala K..;-)

spread la pachai payar urundai nu pottu irukeenga...athoda recipeyum mudiyum bothu podunga plz...is this steamed or deep fried?

onga ellu rice panniten.....adengappaaa...perfectttttttttt recipe.....came out soooo well......saapitavanga ellaarum recipe ketaanga...koduthum aachi onga courtesy nu...:-) ty for another delicious recipe....nga!!
I also tried your fantastic onion tamarind mix....superrrrr taste...loved it! ty K..:-)

Picture of taters looks good nga nov....picture paarthey enjoy pannikiten naan :noteeth:

Thanks Suvai for your nice post.
Glad that you liked the ellu rice, it is o.k give your friends the recipe.
Let every one enjoy.
Glad also you liked the onion tamarind mix, at times we need something tangy to go with food.

Suvai pachai payir urundai is an old fashioned palagaram:razz:
I remember eating the stuffing and throwing away the skin when I was a child.
I will post soon the recipe for you.
Thanks and take care, Kugan.

[NOV]

pachai payir urundai is called suyyam/suyyan

[madhu]

NOv anna..

suyyam can be made with wheat flour, maida etc. also. It is a stuffed item. thats all.
Kerala's sugiyan is made with cherupayaru, vellam etc. Its also called as sooyam in southern districts of TN.

[gulabjamun]

Kuganka, vendi puli curry, super,super. Thanks for the nice and simple recipe
Waiting for the bonda recipe.

[Aarthii]

Dear friends, I had to attend a close relatives 16th day prayers.
It is a trend in Malaysia to take either fruits, flowers or cooked food.
My relative requested me to bring some cooked food.
She said she does not want the normal fare which every one brings.
Like kesari, curry puffs, fried meehoon, vadai, pulut or jelly.

She wanted, kuli paniyaram with tomato chutney,
Mysore bonda with onion sambal, custard slices and pacha payir urundai.
Here is the small spread. Kugan


http://farm9.staticflickr.com/8327/8126290472_e735c6fb0c_z.jpg

Wow,Such a nice spread kuganka.
I feel like grabbing it thru the screen and having it :)

The vendi puli kulambu also looks very tempting.I think it may taste similar to vathal kulambu.
Thanks for the recipes kuganka

[Madhu Sree]

Vendi puli curry looks mouth watering :D...

[madhu]

Vendi puli curry looks mouth watering :D...

chumma sollikittu irundha pc screen vazhiya vandhu vizhuma ?
kitchen appadinnu oru idam irukku illaiya .. ange poi Kuganji sonnpadi recipe ellam try seyyanum.
adhai veetukarar kitte koduthu saapida solli certificate vaangi adhai inge post seyyanum.
adhudhan mayilammavukku thagudhi...:yes:

BTW... unga recipe-ai saaptu vittuthan andha owl appadi muzhikkudho ? :yessir:

[kugan98]

Thanks NOV anneh and Madhu anneh for the clarification.
In our house it is known as pacha payir urundai.
I will post the recipe as it is done in my house.
Thanks and take care, Kugan

[kugan98]

Kuganka, vendi puli curry, super,super. Thanks for the nice and simple recipe
Waiting for the bonda recipe.

Thanks Gulabjamun for the super feed back.
Itho bonda recipe is coming.
Thanks and take care, Kugan

[kugan98]

Thanks Aarthii for your nice post.
Thank God you are in Canada.
Take care, Kugan

[kugan98]

Vendi puli curry looks mouth watering :D...

Thanks Madhu Sree for your nice post.
Neenga suma one day try pannugo.
Thanks and take care, Kugan

[kugan98]

MYSORE BONDA

Ingredients:

1 cup urad dal
1 tbs raw rice


1 small onion chopped fine
1 green chillie chopped fine
1 tsp ginger chopped fine
1 tsp cumin seeds
2 tbs coconut cut into bits, (palu, palu)
1 tbs coriander leaves chopped
1 tbs black pepper crushed coarsely
Little asafetida powder
Salt to taste

Oil for frying

Method:
Soak the urad dal and rice for about 3 hours.
Drain and grind with less water to a fluffy smooth paste.

Add in all the other ingredients and mix well.
Keep in the fridge for about an hour.
Heat a wok with the oil. Have a small bowl of water ready.
Wet your hand, take a small amount of the ground batter.

Shape into round balls, drop carefully in the hot oil.
Lower the flame and cook the bonda until golden in colour.
To make round bondas, you have to slowly keep stirring the bondas in the wok.
Make sure the inside gets cooked.

Drain in paper towel and enjoy the crisp bonda with red coconut chutney.


http://farm9.staticflickr.com/8186/8134801352_d9a0fd87b9_z.jpg

[kugan98]

Here is the red coconut chutney.

RED COCONUT CHUTNEY

Ingredients:

(A)
½ cup fresh grated coconut
2 pips of garlic
2 small shallots
1 ½ tbs of pottu kadalai
4 red chillies cut into pieces
½ tsp tamarind paste
Salt to taste

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

Method:
Add all the ingredients in (A) to a mixie.
Add little water and grind to a coarse paste.

Heat oil in a pan, add in the mustard seeds.
Let it splutter, add in the urad dal and curry leaves.
When the dal starts turning brown, pour the contents over the chutney.
Mix well and serve with iddli dosai or bonda.


http://farm9.staticflickr.com/8334/8134802220_2ab6d44217_z.jpg

[Aarthii]

Thanks Aarthii for your nice post.
Thank God you are in Canada.
Take care, Kugan

Yes kuganka,you are saying exactly the same words what my parents are saying.
They are higly worried about the weather condition.

I wanted the recipe for this red coconut chutney some long time back itself.But somehow i missed it to ask you.
But great you have posted it.Thanks for the recipe kuganka.

[nithishri]

That's interesting...will give it a try...Thanks Nithi...:)

Sure dev :)

[nithishri]

Thanks Nithshri for the kuzhambu recipe.
simple and yummy for cold days, on steaming rice:slurp::slurp:
Also thanks for your mom's tips.
Thanks and take care, Kugan

You are welcome ka :)

[dev]

k, super spread n super recipes... mysore bonda recipe is very similar to urad vadai...tasteum adhu pola thaan irukuma?...

Do post the curry leaves recipes as n wen u find time... :)

[nithishri]

Friends, this vendi puli kulambu was served in the ceremony the next day for lunch.
It was done by the caterer, no coriander powder, tasted nice. Kugan


VENDI PULI KULAMBU

Ingredients:

300 grms vendi cut into 1 inch pieces
1 tsp oil

1 tbs oil
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
A pinch of asafetida powder

1 big onion chopped
1 big tomato chopped
1 tbs tomato paste
1 tbs tamarind paste, more if you like
½ tsp turmeric powder
2 tsp chilli powder, little more if you like
Salt to taste
2 cups of water

Method:
Clean and wipe the vendi dry, cut into pieces.
Heat the oil in a non-stick pan and sauté the vendi a little and remove.

Heat the 1 tbs oil in a pan. Add in all the seasonings.
Let them crackle, add in the onions and sauté till light brown.
Add in the chopped tomat and the tomato paste, cook till mushy.

Add in the tamarind paste, turmeric powder, chilli powder and salt.
Cook till oil rises to top, add in the water, stir well.
Add in the sautéed vendi, stir nicely.
Cook for about 5 to 6 minutes, remove to serve.

NOTE: The next time I cook this, I will add few garlic pips.


http://farm9.staticflickr.com/8330/8126265273_307c45fa6a_z.jpg


Aha...nice one ka... Adhuvum romba simple a iruku. I am also tired of adding too much masalas sometimes into the gravy. Simple a chilly powder potathu nalla iruku

[dev]

K, looks like u haven't posted an aviyal recipe so far... couldn't find any on the blog... can u post ur version of aviyal pls...

[kugan98]

Yes kuganka,you are saying exactly the same words what my parents are saying.
They are higly worried about the weather condition.

I wanted the recipe for this red coconut chutney some long time back itself.But somehow i missed it to ask you.
But great you have posted it.Thanks for the recipe kuganka.

Thanks Aarthii for your post.
I am glad that you, our Suvai and Suja Rajkumar all of you all are in Canada.
That is a very big relive.
Also worried about our Ramrish, Lathz, Lakme , NM , Priyasri , Rajraj uncle and family and many more of our friends.
I was very happy when Meera called to say that she was fine.
Felt very sad when she posted a picture of the shelf in the supermarket,
where bread and mineral water was empty.


Glad that I have posted the recipe of red coconut chutney that you wanted.
Thanks and take care, Kugan.


http://farm9.staticflickr.com/8474/8141398897_cdbc1237f4.jpg

[kugan98]

Thanks Nithisri for your nice post.
You are right, at times simple recipes tastes great.
Take care Nithisri, Kugan

[kugan98]

k, super spread n super recipes... mysore bonda recipe is very similar to urad vadai...tasteum adhu pola thaan irukuma?...

Do post the curry leaves recipes as n wen u find time... :)


Thanks Dev, for your nice post.
The mysore bonda is a little different, because of the coconut strips that we add.
Try with the red chutney it tastes great.

I will try to post the avial recipe soon.
I do not know how I missed it.
Thanks and take care, Kugan

[kugan98]

Dev, here is the curry leaves kulambu.
My aunt's version, just like thick vathal kulambu.
It tastes so yummy with steaming rice.
Kugan.

CURRY LEAVES KULAMBU

Ingredients:

1 tsp oil
2 tbs toor dal
1 tsp channa dal
2 tsp black pepper
1 tbs coriander seeds
4 red chillies
2 tbs grated coconut
1 hand ful fresh curry leaves

1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
¼ tsp asafetida powder
5 shallots
4 pips of garlic
2 cups of tamarind water from 1 lime sized tamarind
½ tsp turmeric powder
Salt to taste

Method:
Heat the 1 tsp oil in a pan. Add in the ingredients in (A)
one by one , roast well and remove.
When cool, grind the roasted ingredients to a smooth paste using little water.

Heat the wok with the 1 tbs oil.
Add in the mustard and fenugreek seeds. Let them crackle.
Add in the asafetida powder, shallots and garlic.
Sauté well for about 5 minutes.

Now add in the ground paste and sauté well for a minute.
Add in the tamarind water, turmeric powder and enough salt.
Let the contents boil in a medium flame.
The oil should rise and the consistency of the gravy thick.
Remove and serve with steaming rice.

NOTE: you can have the kulambu little thin if you want.


http://farm9.staticflickr.com/8472/8141431110_a907bc76e7_z.jpg

[PARAMASHIVAN]

I hope all the friends from NY , Manhattan and NE of USA are fine. Hope Raj uncle & family is fine. Similar hurricane called "Nilam" is heading towards chennai, after damaging SL.

[PARAMASHIVAN]

NM ,



She lives in Australia

[kugan98]

Thanks P.S Tamby for your nice post.
Also thanks for letting me know that our NM is in Australia.
Thanks again.

I will post a simple tofu recipe for you.
Thanks and take care, Kugan

[kugan98]

Here is the tofu recipe which my Chinese friend usually cooks.
Kugan.


TOFU WITH MUSHROOM

Ingredients:

5 pieces firm tofu
Oil to fry the tofu

1 tbs oil
1 tbs white part of the spring onions cut into pieces
4 mushroom, soaked and cut into pieces

Sauce: Mix every thing together:
½ tsp vegetable stock powder
1 tbs vegetarian oyster sauce
1 tbs dark soy sauce
1 cup of water

6 pcs snow peas cut into halves
½ tsp corn flour mixed with 2 tbs water
1 tbs cut , green part of the spring onions
¼ tsp sesame oil (optional )

Method:
Slit the tofu horizontally, then cut into 4 parts.
You will get 8 pieces for each tofu.
Now fry the tofu till golden, remove and keep aside.

Heat a wok until very hot, add in the oil.
Add in the white part of the spring onion.
Fry the onions till fragrant, add in the cut mushrooms.
Add in also the fried tofu pieces.

Now add in all the sauce, toss around to mix it well.
Bring it to a boil on medium low flame.
Cover and cook till the sauce is reduced to half.
Now add in the snow peas and cook for few seconds.

Now add in the corn starch mixture and give a brisk toss.
Add in the green part of the spring onion.
Drizzle the sesame oil, dish out and serve at once.


http://farm9.staticflickr.com/8468/8144510344_f1e4634d20_z.jpg

[PARAMASHIVAN]

I will post a simple tofu recipe for you.
Thanks and take care, Kugan

:ty: :redjump: :bluejump: :happydance:

[dev]

CL kuzhambu looks very tempting... will try it out K....thanks a lot for the recipe...:)

[rose75]

Thanks P.S Tamby for your nice post.
Also thanks for letting me know that our NM is in Australia.
Thanks again.

I will post a simple tofu recipe for you.
Thanks and take care, Kugan

Kuganka, it was me who asked for simple tofu recipes.
My family loves tofu, neenga ???????

[PARAMASHIVAN]

Kuganka, it was me who asked for simple tofu recipes.
My family loves tofu, neenga ???????

:) She also knows I love tofu too, she probably got mixed up. :)

[Ramrish]

Hi kugan and others!
How are you?sorry iam not active in this thread..caught between kid's studies,and i had guests frequenting..
Thanx kugan for your concern about the hurricane sandy..luckily we are in the westcoast and i hope our friends in east coast are safe and sound
Lst week I had throat infection and my voice was gone.no pain,just was not able to talk,even was not able to pick up phone..verum kathu thaan vandhadhu..romba kodumai:-(

Diwali is nearing..what plans do uou have..iam sure u all wud ve got plans for making lotsa sweets and savouries..

Enna dress vangirukeenga?ladies pls elaborate:-)

Since there will be no celebration,iam planning to make only one sweet and one kaaram for the sake of kids..

Kugan- have u tried making jalebis or badusha?

[Ramrish]

Recipe for microwave mysore pak


Ingredients:

Besan/chickpea flour - 1 cup

Melted ghee - 3/4 cup

Sugar - 2 cups

Water - 1 1/2 cup


Method:


Grease a plate with ghee.

Mix melted ghee and besan without any lumps.

In a microwave safe bowl(large enough so that the mixture does not overflow during the process),heat the sugar and water and microwave on high for 2 minutes.

Stir and then microwave on high for 2 minutes.

Now add the ghee-besan mixture,mix thoroughly and then microwave for 4 minutes.

Stir for every minute,as it tends to overflow.

At the end of 4 minutes,when you look at the vessel,pores would be formed all over.That is exactly the required consistency.

You will get the timing right after you give 1 or 2 tries.It depends on the microwave too.

Even I felt i should've reduced 40 second during my last minute .I got a little bit hard texture.



Transfer into the plate and after 2 minutes cut into desired shape.

[Ramrish]

Microwave carrot halwa



Ingredients:

Grated carrot - 1 1/2 cups

Milk powder - 4 TB Sp

Sugar - 4 Tbsp

Ghee - 2 Tbsp

Cardamom powder - 1tsp

Cashew nut for garnishing

Method:

Mix carrot and ghee and microwave for 8 minutes by covering with a lid.

Grated carrots will become soft and cooked.

Add the milk powder,sugar ,stir and microwave for 5 minutes.

At the last minute of the cooking time add the cardamom powder and mix.

At the end of 5 minutes it would have attained a halwa consistency.

Garnish with cashewnuts.

[Ramrish]

Picture of carrot halwa..

[kugan98]

CL kuzhambu looks very tempting... will try it out K....thanks a lot for the recipe...:)

Dear Dev, missing for sometime.
Well I think all ladies will be missing for sometime.
Busy with Deepavali preparations.
Happy working hard my friends:-D
Let us know if you all do any new palagarams.
Thanks and take care, Kugan

[kugan98]

Kuganka, it was me who asked for simple tofu recipes.
My family loves tofu, neenga ???????


Achocho Rose, I was over joyed when P.S Tamby gave me the news that NM is from Australia.
Odeneh oru tofu recipe koduthiten.
Do not worry, I will post two tofu recipes for you.
Enjoy, Kugan

[kugan98]

:) She also knows I love tofu too, she probably got mixed up. :)

You are right Tamby, try cooking the tofu recipe.
Thanks and take care, Kugan

[kugan98]

Hi kugan and others!
How are you?sorry iam not active in this thread..caught between kid's studies,and i had guests frequenting..
Thanx kugan for your concern about the hurricane sandy..luckily we are in the westcoast and i hope our friends in east coast are safe and sound
Lst week I had throat infection and my voice was gone.no pain,just was not able to talk,even was not able to pick up phone..verum kathu thaan vandhadhu..romba kodumai:-(

Diwali is nearing..what plans do uou have..iam sure u all wud ve got plans for making lotsa sweets and savouries..

Enna dress vangirukeenga?ladies pls elaborate:-)

Since there will be no celebration,iam planning to make only one sweet and one kaaram for the sake of kids..

Kugan- have u tried making jalebis or badusha?

Dear Ramrish, thanks for your nice post.
I hope you have recovered fully now. Take care of your health.
I am too suffering from cough and sore throat for a week.
I am worried that the children might be infected.
Rubenee is sitting for her final exam on Monday.

I have not thought about Deepavalli, I know I hardly have about 10 days.
Maybe very few sweets and kaaram just for prayers.
New clothes only for the children.
Glad you are making something for the children.

Ramrish I have made jelabis and badusha. Taught by my in laws.

Not that clever though. Thanks and take care, Kugan

[kugan98]

Ramrish, thanks for your microwave carrot halwa and mysore pak.
I am sure it would be very useful to those who want to make it for Deepavalli.
Let me try them when I am free.
Thanks and take care, Kugan

[kugan98]

Dear Rose, here is the first tofu recipe for you.
It goes well with ghee rice and things.
Try it out, Kugan


SPICY TOFU IN MASALA

Ingredients:

300 grms firm tofu, cut into chunks, dry fry.

The Marinade:
¼ cup water
2 tsp ginger and garlic paste
1 tsp coriander powder
½ tsp turmeric powder
1 tsp cumin powder
Salt to taste

To Saute Till Brown Then Grind:
2 big onions chopped
2 tsp butter

3 tbs oil
1 bay leaf
3 cloves
1 inch cinnamon stick
2 cardamom pods, crushed

2 tsp chillie powder
½ tsp aniseed powder
½ tsp pepper powder
Little water

½ cup beaten curds
1 cup water

¼ tsp garam masala powder

Method:
Dry the tofu pieces. Cut them into chunks.
Use a non-stick pan, place the tofu pieces on it.
Keep turning the sides so that it is evenly lightly browned.
No oil is needed for this dry frying.

Put all the marinade ingredients in a bowl.
Use a fork and mix them nicely. Now add in the tofu pieces.
Carefully mix so that the sauce coats the tofu properly.
Cover and refrigerate for at least 2 hours.

Sauté the chopped onions in the 2 tsp butter.
Sauté until golden, cool and grind to a paste.

Heat the oil in a non-stick wok, add in the bay leaf, cloves, cardamom and cinnamon stick.
Let them crackle, add in the ground onion paste, sauté for a minute.
Now add in the chillie, aniseed and pepper powder.
Add little water and fry till oil separates. Add in the marinated tofu pieces.

Mix well, lower the heat and add in the curds, little by little.
Let the whole thing simmer for for a minute. Add little water if needed.
Carefully stir for few minutes till the tofu pieces are fully coated with the masala.
Finally sprinkle the garam masala, and serve.


http://farm9.staticflickr.com/8185/8150941773_2cbae4d85f_z.jpg

[rose75]

Thanks Kuganka for the nice tofu recipe. Good I can make this for my vegetarian friends for Deepavali.
Looks sooo yummy too. Thanks Kuganka. Waiting for the next tofu recipe.
Take your time, I know you will be busy. Thanks.
Rose

[nithishri]

Tofu masala looks yummy. Can I substitute the same with the panneer as I am not a big fan of Tofu. Will it taste good?

[FernGraebn]

Hello Kugan akka...

Long time posting.. Spicy tofu looks sooo yummy.. I cooked beans/peanut side dish and also spinach-potato dish recently.. My husband and me both us of us enjoyed it thoroughly..

Thanks akka for your concerns, my place wasn't affected much during the storm. We had power, so not a big problem. Also i do remember travelling on roads, where the traffic lights weren't working and traffic was messed up. The atm's don't work and so are the petrol bunks. so we were fully prepared this time. Since kitchen stove is also electric, we had to prepare food also in advance. i made your ladysfinger puli kozhambu lots in advance and kept so that it would stay for extended time :)

Also akka and others in the forum, can you please give me some tips/ideas for finishing cooking fast. I've got a job recently and i want to cook in the morning freshly rather than cook in the night itself and keep. But i donno how well that will work out.

Take care..

[FernGraebn]

Akka, have you come across chicken kabsa? my hubby once ate somewhere and since then is yearning for that dish again. But its not in any restaurants in the part of the country we stay.. Its a saudi dish i guess.. if so can you please tell me...

[dev]

Saddened by the sudden demise of celebrity Chef Jacob Sahay Aruni(of SUN TV's aahaa enna rusi)... RIP...:bow: we will miss u!...
http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/chef-jacob-passes-away/article4065936.ece

[dev]

K, made the CL kuzhambu and it was liked by all...:) I also tried Selvi's CL chutney and received mixed reviews as some din't like the raw flavour of CL... aprom meedhi aana chutneyaa enna seiyuradhu...:think: Viduvena naan... I made pickle out of it...:lol:

Here's the recipe for curry leaves pickle/ karuvepillai thokku...

curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - a nellikai size
salt - reqd


1. In a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste.
2. Now give tadka with gingelly oi-4 or 5 tblsp, rai, urad dhal, methi seeds and mustard powder.
3. Transfer the chutney into the oil,adjust salt n chilly and keep sautéing on low flame for 10 mins or until the mixture truns thick and starts to form a ball and oozes out oil(oil will ooze out only if u add lots of oil-more than the above qty).
4. Store in a clean jar.
5. Mine lasted for 2 days but I guess the pickle/thokku will have a shelf-life of 1 week or so if enough oil is added to it.

This pickle/thokku goes very well with rice, curd rice, poori,chapathis,idli and dosai...

[PARAMASHIVAN]

Tofu masala looks yummy. Can I substitute the same with the panneer as I am not a big fan of Tofu. Will it taste good?

Please go ahead, I love paneer, esp chillie paneer :)


Dev

Warning any responces by you to the highlighted word will result in you being banned from this section :poke:

[kugan98]

Thanks Kuganka for the nice tofu recipe. Good I can make this for my vegetarian friends for Deepavali.
Looks sooo yummy too. Thanks Kuganka. Waiting for the next tofu recipe.
Take your time, I know you will be busy. Thanks.
Rose

Thanks Rose for your nice post.
I will soon post the other tofu recipe for you.
Thanks and take care, Kugan

[dev]

Please go ahead, I love paneer, esp chillie paneer :)


Dev

Warning any responces by you to the highlighted word will result in you being banned from this section :poke:

Actually, he loves CHILLIe and not paneer...:lol:

[kugan98]

Tofu masala looks yummy. Can I substitute the same with the panneer as I am not a big fan of Tofu. Will it taste good?

Thanks Nithishri for your nice post.
Sure you can substitute panner for tofu.
You know that's what I do. Here in Malaysia panner is expensive.
So I use tofu instead of panner.
It will taste good with all the masala.
Try it out, thanks and take care, Kugan

[rajraj]

Please go ahead, I love paneer, esp chillie paneer :)




Paramashivan: If you live in a chilly place you need it! :)

[kugan98]

Hello Kugan akka...

Long time posting.. Spicy tofu looks sooo yummy.. I cooked beans/peanut side dish and also spinach-potato dish recently.. My husband and me both us of us enjoyed it thoroughly..

Thanks akka for your concerns, my place wasn't affected much during the storm. We had power, so not a big problem. Also i do remember travelling on roads, where the traffic lights weren't working and traffic was messed up. The atm's don't work and so are the petrol bunks. so we were fully prepared this time. Since kitchen stove is also electric, we had to prepare food also in advance. i made your ladysfinger puli kozhambu lots in advance and kept so that it would stay for extended time :)

Also akka and others in the forum, can you please give me some tips/ideas for finishing cooking fast. I've got a job recently and i want to cook in the morning freshly rather than cook in the night itself and keep. But i donno how well that will work out.

Take care..

Priya, first I am very happy that you were not affected by the storm.
Second I am very happy to know that you have tried few recipes with success.

Priya, congrats for getting a job in US.
What I will advice you is that, you can prepare all the cutting , chopping and grinding on the previous day.
Put them in the zip lock bags and leave them in the fridge.
The next morning, you will only have to do the cooking.
Plan your meals well, so that it will be easy for you.

Please visit our DIET KITCHEN in the forum.
You will get recipes to slim down.
Our DEV started the thread. Thanks and take care Kugan.



Priya as for the chicken kabsa recipe, I have mailed my friend in Saudi.
She replied that it is little like our chicken biryani.
The spices differ a bit, anyway she promised to post me the recipe.
I will post it for you as soon as she sents me.
Thanks and take care, Kugan

[kugan98]

Saddened by the sudden demise of celebrity Chef Jacob Sahay Aruni(of SUN TV's aahaa enna rusi)... RIP...:bow: we will miss u!...
http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/chef-jacob-passes-away/article4065936.ece


I am very much sadden by the sudden demise of Chef Jacob.
Even though I have not watched many of his Aahaa Enna Rusi.
He is a great human liked by many and known for his innovation in the
cooking field. He is no more but his thoughts will. May his soul rest
in peace. Our deepest condolences to his family.:notworthy::notworthy:

[kugan98]

K, made the CL kuzhambu and it was liked by all...:) I also tried Selvi's CL chutney and received mixed reviews as some din't like the raw flavour of CL... aprom meedhi aana chutneyaa enna seiyuradhu...:think: Viduvena naan... I made pickle out of it...:lol:

Here's the recipe for curry leaves pickle/ karuvepillai thokku...

curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - a nellikai size
salt - reqd


1. In a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste.
2. Now give tadka with gingelly oi-4 or 5 tblsp, rai, urad dhal, methi seeds and mustard powder.
3. Transfer the chutney into the oil,adjust salt n chilly and keep sautéing on low flame for 10 mins or until the mixture truns thick and starts to form a ball and oozes out oil(oil will ooze out only if u add lots of oil-more than the above qty).
4. Store in a clean jar.
5. Mine lasted for 2 days but I guess the pickle/thokku will have a shelf-life of 1 week or so if enough oil is added to it.

This pickle/thokku goes very well with rice, curd rice, poori,chapathis,idli and dosai...

Dear Dev, thanks for your nice post and feed back.
I am glad you liked the curry leaves kulambu.
Thanks to for the nice curry leaves thokku.

I must tell you, we were discussing about food in my relatives house during the 16th day ceremony.
An old lady was telling me about kollu kulambu.
It was very yummy to hear too, she said if you consume it every week, it will melt your Visceral Fat.
Viduvenaa, got the recipe from her, will post it soon.

Thanks and take care, Kugan

[kugan98]

Please go ahead, I love paneer, esp chillie paneer :)


Dev

Warning any responces by you to the highlighted word will result in you being banned from this section :poke:

P.S Tamby, vendaam, Deepavalli is coming soon.
Do not make our Dev tension.
Thanks and take care, Kugan

[kugan98]

Paramashivan: If you live in a chilly place you need it! :)

Hello Rajraj uncle, how is your place now?
Has aunty started making palagarams?
I am sure you will help her to remove fried murukus from the chatty.
Thanks and take care, Kugan

[PARAMASHIVAN]

P.S Tamby, vendaam, Deepavalli is coming soon.
Do not make our Dev tension.
Thanks and take care, Kugan

Was joking akka, :) She knows it :)

[PARAMASHIVAN]

Paramashivan: If you live in a chilly place you need it! :)

:lol: Words are pronounced the same but with different meaning :)

[PARAMASHIVAN]

Actually, he loves CHILLIe and not paneer...:lol:

:victory:

[dev]

kollu kulamba?... super... waiting for the recipe K... :)

K, don't worry... naan tensionlam aagalai...

[dev]

priyasri, u can try slow-cooker recipes... some of my friends who r working say it's very helpful esp for making BF/dinner... dhals(incl sambar ),meat, pulav/biriyanis,soups etc can be cooked in crockpot and they say it tastes better than those cooked in a pressure cooker...it usually takes like 7-8hrs to cook the above said stuffs in a crockpot on low... Just google for crockpot indian recipes and see if it interests u...

here's a link with few crockpot recipes...
http://www.veginspirations.com/search/label/Slow%20Cooker%20recipes

[kugan98]

kollu kulamba?... super... waiting for the recipe K... :)

K, don't worry... naan tensionlam aagalai...

Thanks Dev for your nice post.
Also thanks for the tips you gave Priyasri.
I did not think of slow cookers.
I only know how to chop, cut and grind:-D
Thanks and take care, Kugan

[kugan98]

Dev, this kulambu was very tasty when eaten with steaming rice, top with a spoon of gingelly oil.:-D


KOLLU KULAMBU

Ingredients:

200 grms kollu, soaked over night

1 tbs gingelly oil
2 dry red chillies broken
1 tsp mustard seeds
1 sprig curry leaves

To Grind Into A Paste:
200 grms shallots
200 grms tomatoes chopped
6 pips garlic

2 tsp red chillie powder
¼ tsp turmeric powder
3 tsp coriander powder
1 cup of tamarind juice from 1 lime sized tamarind
Salt to taste

1 tbs cut coriander powder

Method:
Boil the kollu, till cooked well. Then grind it into a coarse paste.
Heat oil in a wok, add in the mustard seeds, red chillie and curry leaves.
Let them splutter, add in the ground paste, sauté till oil rises.

Add in the chillie powder, turmeric powder, coriander powder.
Add in the tamarind juice and salt to taste.
Add in the ground kollu paste, let it come to a boil on medium flame.

Add little water if needed. Cook till the gravy is thick .
Add in the cut coriander leaves and remove.
Serve with steaming rice or roti.



http://farm8.staticflickr.com/7126/8160937061_6749ff5a91_z.jpg

[kugan98]

Curry leaves rasam and curry leaves rice is still on the waiting list.
I can see Rose running after me for another tofu recipe.
All coming soon.
Very busy with murukku, cookies, and so on.
Thanks and take care, Kugan

[rajraj]

Hello Rajraj uncle, how is your place now?
Has aunty started making palagarams?
I am sure you will help her to remove fried murukus from the chatty.
Thanks and take care, Kugan

kugan: We are far away from the east coast. We get flooded once in a few years. No cyclones here.
As you know I am banned from the kitchen except to heat water for tea! :lol:

Have a fun filled deepaavaLi with a lot of murukku,seedai,kaara boondhi, wheat halwa, jilebi and other snacks! And of course fireworks! :)

[PARAMASHIVAN]

I am banned from the kitchen except to heat water for tea! :lol:
Me too I am banned from leaving Kailash :lol:

[dev]

k, will try the kollu recipe... KL recipesku avasaram illai... diwaliku aprom post panninaalum ok thaan...:)

[Aarthii]

Kuganka,made your thenkulal recipe for Diwali snacks yesterday.It came out well.

Have you started making snacks for Diwali.

Kuganka,Have u posted seven cup cake and mysorepak recipe already?Can u please post those recipes kuganka.Am missing those recipes of yours kuganka.

[kugan98]

Rajraj uncle and P.S Tamby, how we wish if we could be banned from the kitchen,
just like you all. Thanks and take care, Kugan

[kugan98]

his is called the seven cup cake.
The sugar is 3 cups in the original recipe.
I find that 2 cups of sugar is more than enough.
You can add 3 cups if you want.
Kugan98


SEVEN CUP CAKE

Ingredients:
1 cup besan flour
1 cup grated coconut ( only the white part)
1 cup milk
1 cup ghee (little more if you like)
2 cups sugar


Method:
In a wok add a tbs of ghee.
Dry roast the besan till the raw small goes, cool.

In a heavy bottomed pan , add in the sugar, milk,
coconut and the besan, on a low flame cook stirring,
occasionally for about 20 minutes or until the mixture
starts to froth and will start to come off from the sides of the pan.

Slowly pour the rest of the ghee into the pan, while stirring
continuously.
Within few minutes the entire mixture will harden a bit,
and become thick.
Take off the stove and pour it onto a greased plate.
While it is still hot, draw the lines with a sharp knife to make
small squares.
Let it cool for about 20 minutes.
After it is cool you can take out the pieces.



http://1.bp.blogspot.com/-dWHtaHq3RG0/Tck2XWX8d6I/AAAAAAAAAyw/wOM1k0XfNyE/s1600/sevencupcakeone.jpg

[kugan98]

Mysore Pak The Easy Way (Eljay)


This is my friend ELJAY’S fool proof mysore pak recipe.

Ingredients:

1 cup besan flour ( roast and then sift it, so it is fine)
2 cups sugar
1 to 2 cups ghee

Mix the besan and sugar with a little water, so that it resembles thick dosai batter. Add a little ghee to this, and stir over low heat in a thick bottomed pan. Add ghee as you stir, till the mixture reaches a thick paste consistency. Now continue to stir till it begins to leave the sides of the pan, and is frothy and begins to lighten in colour.

When you pour it on the greased plate, it should spread and as it does, it should have air escaping in bubbles on the top. That is what makes it light. Before it cools, cut with a sharp greased knife.

I like this method of making mysore pak, because it eliminates the need for me to check the consistency of the sugar syrup.

You should get about 25 pieces in this recipe. As you increase the ghee, it becomes lighter and tastier

Thanks For The Picture:

http://www.exoticabazaar.com/exotica_cms/gall_content/2011/9/2011_9$thumbimg115_Sep_2011_124016933.jpg

[rajraj]

Mysore pak the easy way: Get it from kugan ! :)

[madhu]

Mysore pak the easy way: Get it from kugan ! :)

which one vathiyarayya ? Method or mysore pak ?

For me the easy way is to get the mysore pak directly from Kuganji :slurp:

Kuganji..

7 cup cake-ai naanga 7 cup burfi-nnu solluvom....
heres Mayflower's method

http://www.tanjorecooking.blogspot.in/2011/01/seven-in-one-burfi.html

deepavali marundhu .... instant method irundha sollunga... :oops:

[PARAMASHIVAN]

Is it Mysore pak or Pakku or Pagu, I have a Vague memory that my mum used to call it Mysore pakku when I was a kid back in Eazham :confused2:

[kugan98]

Here is the mysore pak the hard way:rotfl::rotfl::rotfl:


MYSORE PAK


Ingredients:
• 1 cup channa dal flour
• 1 cup sugar
• 2 1/2 cups ghee
• 1 cup water
• 1/2 tsp cardamom powder
Method:
• Sieve the channa dal flour once.
• Roast it on a hot wok for 2-3 minutes stirring constantly. Set aside.
• Heat the ghee in a pan. Keep aside.
• Put the sugar in another pan and add 1 cup of water to it. Cook till it becomes one string syrup.
• Add the roasted flour to the sugar syrup stirring constantly. .
• Pour in half the ghee in a steady stream into the flour and sugar mixture, keep stirring well.
• Now add the rest of the ghee and stir in. Cook till the mixture turns light brown and becomes porous and spongy like bread.
• Sprinkle the cardamom powder over the mixture and turn out immediately into a 9" shallow tray.
• The mixture sets within a minute.
• With a sharp knife cut into 1 1/2 inch squares at immediately.


http://img191.imageshack.us/img191/172/mysorepak.jpg

[kugan98]

Mysore pak the easy way: Get it from kugan ! :)


You are right uncle, get it from Kugan, the very easy way.
Thanks and take care, Kugan

[kugan98]

which one vathiyarayya ? Method or mysore pak ?

For me the easy way is to get the mysore pak directly from Kuganji :slurp:

Kuganji..

7 cup cake-ai naanga 7 cup burfi-nnu solluvom....
heres Mayflower's method

http://www.tanjorecooking.blogspot.in/2011/01/seven-in-one-burfi.html

deepavali marundhu .... instant method irundha sollunga... :oops:


Thanks Madhu anna for the link.
Sure to try it out soon.

Instant deepavali marunthu:think::think::think:
Naatu marunthu kadai thaan:-D:)

NOTE: I will post how it is done in our house soon.
Thanks and take care, Kugan

[kugan98]

Is it Mysore pak or Pakku or Pagu, I have a Vague memory that my mum used to call it Mysore pakku when I was a kid back in Eazham :confused2:

Dear P.S Tamby, as far as I know it is called Mysore Pak.
Pagu means sugar syrup.
pakku means betel nut

I might be wrong, please some one clarify my brother's doubts.
Thanks and take care, Kugan

[PARAMASHIVAN]

Pagu means sugar syrup.


Oh did not know that, thanks akka :)



I might be wrong, please some one clarify my brother's doubts.

Don't worry our kollu thatha Rajraj will clarify this :lol2: :yessir:

[dev]

I LOVE soft mysorepak... porous ones are a no-no for me... shortcut for mysore pak here is go to Shri Krishna sweets... ;)

[dev]

Thanks Dev for your nice post.
Also thanks for the tips you gave Priyasri.
I did not think of slow cookers.
I only know how to chop, cut and grind:-D
Thanks and take care, Kugan

appadi illai K...u always take the straight route... naan always look for shortcuts ,thanks to my laziness...;)

[selvieam]

wow mouth watering mysore pak. kugan.

[FernGraebn]

Hello akka thanks for your quick response and your concerns... I made your cauliflower rasam and am having it like soup before lunch so that it will be filling.. And it's great for the cold weather.. Also there is a potluck coming up n I'm making carrot halwa for 30 ppl.. Any idea akka how much carrots I would need to use.. Sorry if q is silly.. Never made anything before for this many ppl

Dev thanks for idea on slow cookers.. I'm checking out how I can try it out...

[Aarthii]

Thanks for the mysore pak and seven cup cake recipe kuganka.
Thanks a lot.

[dev]

Hello akka thanks for your quick response and your concerns... I made your cauliflower rasam and am having it like soup before lunch so that it will be filling.. And it's great for the cold weather.. Also there is a potluck coming up n I'm making carrot halwa for 30 ppl.. Any idea akka how much carrots I would need to use.. Sorry if q is silly.. Never made anything before for this many ppl

Dev thanks for idea on slow cookers.. I'm checking out how I can try it out...


Priyasri, if u want to make carrot halwa for 30 ppl, I guess u'll need like 7kgs+ of carrot...not very sure... I'm sure K will be able to give a more precise answer...

Just a small suggestion... carrot halwa is hardwork unless u have a food processor to grate the carrots... since u say it's the first time making for a big crowd, u better try something like gulab jamuns with ice-cream(2 packets of readymix will give u like 90-100 GJs and u should be able to finish the job in 1 hr flat) or Rasmalais from tinned rasgullas...or maybe some kheer kindof- carrot kheer or semiya kheer...these are relatively easier to make...

Slowcooker- first try it on a holiday when u can be there to monitor it so that U'll get a catch of how to use the SC...

[kugan98]

appadi illai K...u always take the straight route... naan always look for shortcuts ,thanks to my laziness...;)

Thanks thanks Dev for your kind words.
Kugan

[kugan98]

Thanks Aarthii and Selviem for your nice words.
Let us know what you all made for Deepavali, once everything is over.
Thanks and take care, Kugan

[kugan98]

Hello akka thanks for your quick response and your concerns... I made your cauliflower rasam and am having it like soup before lunch so that it will be filling.. And it's great for the cold weather.. Also there is a potluck coming up n I'm making carrot halwa for 30 ppl.. Any idea akka how much carrots I would need to use.. Sorry if q is silly.. Never made anything before for this many ppl

Dev thanks for idea on slow cookers.. I'm checking out how I can try it out...


Dear Priya, thanks for your nice post.
Good you found the cauliflower rasam, also happy that is helpful to you.
I am still waiting for the chicken recipe from my friend.


Priya, I am not good at ideas, our DEV is an expert.
As she says it will be hard work for you.
Any way let me tell you what I know, may be I might be wrong.

Priya, 2 cups of grated carrots weighs about 240 grms.
If you do halwa with that, it will be enough for about 2 people or more.

So roughly about 4 kg grated carrots will be enough for about 30 people.
Normally, people will only take a 1 or 2 tbs of this sweet.

Please do not come after me if I am wrong:yessir::yessir:

Thanks and take care, Kugan

[kugan98]

Priyasri, if u want to make carrot halwa for 30 ppl, I guess u'll need like 7kgs+ of carrot...not very sure... I'm sure K will be able to give a more precise answer...

Just a small suggestion... carrot halwa is hardwork unless u have a food processor to grate the carrots... since u say it's the first time making for a big crowd, u better try something like gulab jamuns with ice-cream(2 packets of readymix will give u like 90-100 GJs and u should be able to finish the job in 1 hr flat) or Rasmalais from tinned rasgullas...or maybe some kheer kindof- carrot kheer or semiya kheer...these are relatively easier to make...

Slowcooker- first try it on a holiday when u can be there to monitor it so that U'll get a catch of how to use the SC...


Dev, thanks your ideas are very good.
Lets see, what Priya decides to do.
Thanks and take care, Kugan

[kugan98]

Priya a simple carrot halwa recipe by my aunt.


CARROT HALWA

Ingredients:

2 cups of grated carrots
1/2 cup ghee
1 cup fresh milk
1 cup evaporated milk
1 cup sugar
1 tsp cardamom powder
2 tbs chopped roasted cashew nuts.

Method:

In a non-stick pan, add the grated carrots and the ghee.
Saute the carrots till the raw smell goes.
Now add in both the milks and cook till all the milk is almost absorbed.
Now add in the sugar and cardamom powder, keep stirring.

cook till it comes to a mass.
Now garnish with the roasted cashew nuts and remove.
Serve warm or cold.


http://img413.imageshack.us/img413/2269/carrothalwaal4.jpg

[FernGraebn]

Thank u so much dev akka and kugan akka.. Without really thinking about it I told that I will make.. For the celebration they published that each will make this dish donno if I can change it now.. I will check with them..

Thanks for the guidance dev n kugan akka :)

I'll let u know how it goes

[NM]

Ellorum nalamaa??
K - recipes-laam bayangaramaa irukku... wish i was yr neighbour:(

Ellorukkum iniya Deepavali nalvaazthukkal:)

[rajraj]

K - recipes-laam bayangaramaa irukku... wish i was yr neighbour:(


You can always move back! :) How is pEthi? :)

[dev]

Dev, thanks your ideas are very good.
Lets see, what Priya decides to do.
Thanks and take care, Kugan


K,the reason I told this is- my SIL tried doing carrot halwa for a bday party and gaveup mid-way coz of the grating ...;) but food processor irundhaal okay thaan...

[dev]

Thank u so much dev akka and kugan akka.. Without really thinking about it I told that I will make.. For the celebration they published that each will make this dish donno if I can change it now.. I will check with them..

Thanks for the guidance dev n kugan akka :)

I'll let u know how it goes

Priyasri, if that is the only dish u need to cook, u can try it... just plan the grating ahead coz once u finish grating, all u'll do is to take rest atleast for an hr...;) illana u can take help from ur husband... avaroda muscle powera paththi nalladha 4 vaarththai sonnengana he might help u...:lol: once the grating is done, making the halwa is no big deal... adhum K 4kgs carrot podhumnu solraanga,..adhanaala it should be an ok task... K is an expert in cooking for huge groups... so pls go by her measurement and not mine...:)

Here is a funny carrot halwa story... http://www.aayisrecipes.com/2006/03/03/carrot-halwa/

[kugan98]

Thank u so much dev akka and kugan akka.. Without really thinking about it I told that I will make.. For the celebration they published that each will make this dish donno if I can change it now.. I will check with them..

Thanks for the guidance dev n kugan akka :)

I'll let u know how it goes

Wish you all the best Priya.
Waiting for the good news.
Kugan

[kugan98]

Ellorum nalamaa??
K - recipes-laam bayangaramaa irukku... wish i was yr neighbour:(

Ellorukkum iniya Deepavali nalvaazthukkal:)

Dear NM, nice to hear from you.
Was worried that you were living in US.
Luckily P.S Tamby gave the good news that you are in Australia.
(Had to tip P.S Tamby with a recipe ):-D:-D

All our wishes too for your family.
Take care NM. Kugan

[kugan98]

You can always move back! :) How is pEthi? :)

You are right uncle, waiting with open arms to receive NM.

[kugan98]

Priyasri, if that is the only dish u need to cook, u can try it... just plan the grating ahead coz once u finish grating, all u'll do is to take rest atleast for an hr...;) illana u can take help from ur husband... avaroda muscle powera paththi nalladha 4 vaarththai sonnengana he might help u...:lol: once the grating is done, making the halwa is no big deal... adhum K 4kgs carrot podhumnu solraanga,..adhanaala it should be an ok task... K is an expert in cooking for huge groups... so pls go by her measurement and not mine...:)

Here is a funny carrot halwa story... http://www.aayisrecipes.com/2006/03/03/carrot-halwa/


Very true Dev, a nice way to make husbands work.

[kugan98]

Dear friends, I have made muruku, mixture, athirasam, siturundai,, nei urundai,
rava ladu, and 4 types of cookies.
As NOV anneh says, podthum, podthumnu achi:smokesmirk:

[rajraj]

Very true Dev, a nice way to make husbands work.

It won't work with me! :) I like raw carrots! :lol:

[FernGraebn]

Hello kugan akka and dev akka..

vegetable shop la irundu, nan 5 kg carrots vangeetu veetukku poi, i put in all my level best, and grated 2kgs... athukkulla nanum down ayten, 5L cookerum full ayduchu... The entire kitchen became a mess, cooker messy, stove top messo messy.. husband pathutu payandu poitar, Nethu 2kg grate pannadula, vera enda velayum pannala ippo varakkum.. and it took forever to cook.. Taste came out good and the quantity was correct.. actually little left over but ppl packed it and took it home so happy about that... But nice lesson learnt, never again to cook carrot halwa for a big gathering.. tooooo much effort... rookie mistake... on a similar note, what do you all think are good dishes for potluck or big gatherings, that are "EASY EASY" to make and also tastier :)

I saw that some folks made coconut rice and chutney, mango rice, dhokla which seemed easier to me.. I actually chose to cook dessert because, i wasn't sure of the spice level.. our folks eat spicy food, but the american guys like sweet and bland food.. so to balance both i chose desserts..

Dev akka, the link you gave was a good read..

[dev]

Very true Dev, a nice way to make husbands work.

;)...

[dev]

It won't work with me! :) I like raw carrots! :lol:

no pain,no gain... so ungalukku no carrot halwa...ponga,,,poi raw carrotsye saapidunga...:evil:

[dev]

Hello kugan akka and dev akka..

vegetable shop la irundu, nan 5 kg carrots vangeetu veetukku poi, i put in all my level best, and grated 2kgs... athukkulla nanum down ayten, 5L cookerum full ayduchu... The entire kitchen became a mess, cooker messy, stove top messo messy.. husband pathutu payandu poitar, Nethu 2kg grate pannadula, vera enda velayum pannala ippo varakkum.. and it took forever to cook.. Taste came out good and the quantity was correct.. actually little left over but ppl packed it and took it home so happy about that... But nice lesson learnt, never again to cook carrot halwa for a big gathering.. tooooo much effort... rookie mistake... on a similar note, what do you all think are good dishes for potluck or big gatherings, that are "EASY EASY" to make and also tastier :)

I saw that some folks made coconut rice and chutney, mango rice, dhokla which seemed easier to me.. I actually chose to cook dessert because, i wasn't sure of the spice level.. our folks eat spicy food, but the american guys like sweet and bland food.. so to balance both i chose desserts..

Dev akka, the link you gave was a good read..

achachoo... pity u... so did u use the 2kgs of carrots or 5 kgs?...

Easy easy dishes for gathering- all variety rice, pulav,biriyanis, bisibela bath, sambar sadham kind of stuufs, kitchidi with chutney,...
aprom idli-sambar/chutneys ; pavbhaji and even starters like bajji,bondas,cutlets are easy to make...masal vadai, dahi vadai,sambar vadai... u can also make mini puffs using ready made puff pastry sheets...

if u r good at making chapathis n puris , u can make that too... just abt 2 piece per person will be more than enough...mostly ppl will take only 1 piece of chapathi when there is variety of food... u can make paneer based side dishes or kurma for chapathis,channa masala or potato bhaji for poori... or buy readymade chapathis/parotta and make a side-dish...

U can also make frankies...it will be a sure hit...u can make some tikka(paneer/chicken/mushroom/cauliflower or whatever) filling...1 roll per person will do...just make a few xtra pieces...frankie needs to be assembled while serving...

stuffed chapathis seiya nalla varumna seiyalaam...very easy and can be served with just curd and pickle... U can cut the stuffed chapathi into 2 or 4 pieces...

u can also make chaats...just make the chutneys, peas curry(if making masala puri n stuffs), buy or make puris in advance and let each person assemble it to their liking...u can make vada pavs if u can get pav-buns...

soups and salads are extremely easy...;)

sweets- gulab jamuns, rasmalai,kesari, badam halwa, all payasams-kheer varieties... Kugan has posted many agar-agar sweets which are easyooeasy to make... shahi tukda using tea rusk/deep fried bread is a very easy sweet...

Avalo thaan ippodhaiku...:)

[dev]

oh, forgot to mention... no akka pls...u can call me Dev...:)

[madhu]

oh, forgot to mention... no akka pls...u can call me Dev...:)

But for our sanga members you are not akka.. but amma ( sahanamma :p )

micham meedhi carrots irundha mixie-la pottu eduthu pickles senju vachukkalame !

[dev]

But for our sanga members you are not akka.. but amma ( sahanamma :p )

micham meedhi carrots irundha mixie-la pottu eduthu pickles senju vachukkalame !


adhu ok... but ennai vida 3-4 vayasau chinnavanga ellam ennai akka/auntynu koopitaal NOT ok...:evil:

Adhu eppadi carrot pickle?... recipe pls...

[madhu]

adhu ok... but ennai vida 3-4 vayasau chinnavanga ellam ennai akka/auntynu koopitaal NOT ok...:evil:

Adhu eppadi carrot pickle?... recipe pls...

what ? carrot pickle recipe-a ? adhu romba jimble ....

http://tanjorecooking.blogspot.in/2012/11/carrot-pickles-ingredients-washed-and.html

Ingredients

carrots ( washed and peeled ) - 1 or 2
mustard seeds
salt
asafoetida
pinch of turmeric powder
red chilli powder ( 1 tsp )
roasted and ground fenugreek seeds ( 1/2 tsp)
currypatah leaves.


Method.
Cut the carrots into very very small pieces. ( துருவிடாதீங்க )
Take a bowl and put the carrot pieces
and on top of it add red chilli powder, turmeric powder, salt and asafoetida .roasted and powdered fenugreek seeds ( வறுத்து பொடித்த வெந்தயம்)
Heat required gingelly oil and add mustard seeds for seasoning.
Pour the hot oil with seasoning immediately on top of the carrot mixture and mix it well.
add currypatha leaves.

ha ha.. carrot pickle ready :slurp:

[kugan98]

Dear Priya, I am very glad that your ordeal is over.
You did a good job.
Now in future you know what to do best.
Thanks and take care, Kugan.

[kugan98]

Dear DEV, I am very very proud of you.
You have given us a fantastic long list of pot luck items.
I could not have even guessed that many names.
Now we know what to cook if a pot luck comes along.
Thanks again Dev, take care, Kugan.

[kugan98]

Madhu anneh, thanks very much for the carrot pickle.
Sure to try it out soon.
Another big thanks for the 7 cup burfi recipe.
Tried it out and it came out nicely.
I will post the picture.
Please take nice rest and take care.
Kugan

http://farm9.staticflickr.com/8202/8175302539_7c22622650_z.jpg

[selvieam]

kugan,

carrot halwa and 7 cup cake looks delicious. As of now, i made bondi laddu, mixture and ur soft mysore pak. came out nicely. tomorrow planning for thenkulal and badhusha.

[kugan98]

Selviem glad that the palagarams turned out well for you.
I am sure the others too will turn out nice for you.
Have a nice time with your family.
Take care Kugan

[kugan98]

KUGAN'S KITCHEN WISHES ALL OUR FRIENDS A VERY HAPPY DEEPAVALI.

Diwali is about bonding, of ritual, of a belief that that good will always triumph over evil for dark night must always make way for morning light
May the blessings of the Lord be with you..
Today and in the coming years. Subah Deepavali.

http://farm9.staticflickr.com/8344/8177717037_5cc35a26f1_z.jpg

[gulabjamun]

A HApPY. DEEPAVALI TO ALL MY FRIENDS

[PARAMASHIVAN]

oh, forgot to mention... no akka pls...u can call me Dev...:)

Ladies don't liked to be reminded of their age :lol2: :yessir:

joking Dev :)

[PARAMASHIVAN]

En Iniya thamizh makkaluku
En ullum kanintha Deepavali nalvazhthukal

[madhu]

En Iniya thamizh makkaluku
En ullum kanintha Deepavali nalvazhthukal

PS... thamizh makkalukku mattumthana ?
Deepavali is now international... ulaga makkalukkunnu change senjuduvOm !!

akila ulaga ( prabanja ) makkalukku Deepavali nalvazhthukal !! :cheer:

[PARAMASHIVAN]

PS... thamizh makkalukku mattumthana ?
Deepavali is now international... ulaga makkalukkunnu change senjuduvOm !!

akila ulaga ( prabanja ) makkalukku Deepavali nalvazhthukal !! :cheer:

Madhu anna

Naa summa Bharathi Raja style la sonEn :noteeth:

[Aarthii]

Happy Diwali my dear Friends.

Kuganka,Seven cup cake came exactly the same as like yours.
Thanks kuganka.

[rose75]

HAPPY DIWALI TO ALL MY FRIENDS.
Thanks Kunganka for all the nice recipes.
Keep rocking ka.
Rose

[selvieam]

kugan, also made badhusha and murukku today.

[selvieam]

Dear friends,

wishing u all a very very happy diwali.

[dev]

Dear DEV, I am very very proud of you.
You have given us a fantastic long list of pot luck items.
I could not have even guessed that many names.
Now we know what to cook if a pot luck comes along.
Thanks again Dev, take care, Kugan.

Idhai naan oththukave maatten!!!...;)

Happy diwali to Kugan and all KK readers... :)

[rajraj]

Happy DeepaavaLi (Diwali) ! :)

Enjoy the fireworks in addition to the calories you add! :lol:

[Thirumaran]

Happy Diwali K, Aunties of this cook club, Raj Uncle and PS Uncle!!

[madhu]

ஹாப்பி தீபாவளி !! :cheer:

[Madhu Sree]

Anavarukkum iniya deepavali nalvaazhthukkal... Happy Happy deepavali ....!!!!!!!!!

http://1.bp.blogspot.com/_rSA9SVWw60w/Ss3Yi8VqrJI/AAAAAAAAJ0I/HsSMkrv8Gqg/s400/Free+orkut+scrap++happy-diwali-candles+images.png

Some sweets to enjoy...!!!!!!

http://3.bp.blogspot.com/-MNI6dc35kpc/UJHLexrlA-I/AAAAAAAAV0c/eyX9Elo729E/s1600/Diwali+Sugar+free+sweets.jpg


Some crackers to burst...!!! :D

http://manishkamdar.files.wordpress.com/2009/10/diwalicrackers.jpg

Cheers,

MS

[PARAMASHIVAN]

Happy Diwali K, Aunties of this cook club, Raj Uncle and PS Uncle!!

Belated wishes Thiru thaatha, enaku oru doubt, pallu illaatha ungalal epadai palagaram saapida mudiyum ? :huh: :lol2:

[FernGraebn]

Dev,

Thanks soo much for your time and putting out the biggg list of potluck dishes :)

Really wonderful list... unga list a padicha apparam dan thonuchu.. Ohhh intha dish senjurukkalam illanu.. bisi bele bath, pav bhaji and mini puffs.. no frying n getting burnt in front of hot oil.. super idea..kesari.. payasam.. chaat is also another wonderful idea, donno y it never struck me...
I will have this as my reference list in the future..

few doubts i've.. actually the biggest vessel i've is my 5L cooker.. But i wasnt sure how many batches i would need to make. Also, i've seen ppl use those big aluminium foil containers to put biryani in oven n cook. Not sure if that will apply for other variety rice also.. If its possible, can you please tell me how..

And as for curries, americans also were there for the potluck.. so i wasn't sure about the spice level to add. too much spice add panna they will hate it, spice e illana namma indians will hate it.. so anda kozhapathule nan curries pakkame pola.. sorry dev for so many doubts.. Nan rendu perukku samakarthule kathu kutti.. ithula 20 perukuna comedy time dan..

Thanks again for taking time...

[FernGraebn]

Thanks akka for your guidance.. and one more thing, i made brussel sprouts curry.. Good dish.. when i got the brussel sprouts from shop they had stored it in between crushed ice. i had to dig and pull out the pieces.. and i wasnt sure how to store at home, so i made the dish the same day.. antha vegetable seekaram kettu poiduma enna.. namma epdi store pannanum.. how do you store it aka...?

[selvieam]

dev, thanks for the long list .it will be helpful for me too. made a note of it. so whenever there s a gathering i can gothrough it. dev pl. explain shahi tukda, using tea rusk .
it is new to me. whenever u r free please post it.

[NOV]

how was everyone's deepavali? :D

http://www.mayyam.com/talk/attachment.php?attachmentid=1930&d=1353038260


1930

[kugan98]

Dear friends, Dev, Selviem, Aarthi, Madhu Shree, Sripriya, Rose, Gulabjamun,
Rajraj uncle,Madhu anneh, P.S Tamby, Thiru Tamby, and our NOV anneh.
Thank you all very much for all the Diwali greetings.
Hope every one had a very good time with their families .
Thanks again take care, Kugan

[kugan98]

Thanks akka for your guidance.. and one more thing, i made brussel sprouts curry.. Good dish.. when i got the brussel sprouts from shop they had stored it in between crushed ice. i had to dig and pull out the pieces.. and i wasnt sure how to store at home, so i made the dish the same day.. antha vegetable seekaram kettu poiduma enna.. namma epdi store pannanum.. how do you store it aka...?


Dear Priya, I am sure dev will clear your doubts soon.
She is tied up with some important work.

As far as I know white people cannot take much heat (Chillie)
Other wise they are fine, I have seen them devouring pulao's and things
in Meera's house.

As for brussel sprouts, I have seen them selling in packets or loose.
Never seen stored between crushed ice. Here in Malaysia it is so expensive.
Priya, you can put them in ziplock bags and store for about 3 to 4 days.
See that they are fresh when you buy, no yellow leaves.
Avoid rinising or cutting them before storing them.
I am sure you will buy only little for your use.
You can get them in Lotte, Grandmart, Giant, Walmart and many places.
Take care, Kugan



http://www.learninghowtocook.com/site/images/recipeImages/1105081611211/Brussel%20sprouts.jpg

[kugan98]

NOV anneh super spread, nice spongy dosai.
I was so busy that I forgot to take picture of the breakfast.
We had iddiappam, idli and thosai. for breakfast.
Sambar, sothi, coconut chutney and tomato chutney.
We also made little mock mutton curry, and mock sweet sour chicken for our visitors.
Guess what we ran out of the curry and chicken:rotfl::rotfl:
Since it was also amavasai, we had vadai and payasam for lunch.
Rubenee took a picture of the palagarams.
Some items are missing, anyway something is better than nothing.
Thanks and take care, Kugan.

http://farm9.staticflickr.com/8488/8190440744_904e67f953_z.jpg

[dev]

Dev,

Thanks soo much for your time and putting out the biggg list of potluck dishes :)

Really wonderful list... unga list a padicha apparam dan thonuchu.. Ohhh intha dish senjurukkalam illanu.. bisi bele bath, pav bhaji and mini puffs.. no frying n getting burnt in front of hot oil.. super idea..kesari.. payasam.. chaat is also another wonderful idea, donno y it never struck me...
I will have this as my reference list in the future..

few doubts i've.. actually the biggest vessel i've is my 5L cooker.. But i wasnt sure how many batches i would need to make. Also, i've seen ppl use those big aluminium foil containers to put biryani in oven n cook. Not sure if that will apply for other variety rice also.. If its possible, can you please tell me how..

And as for curries, americans also were there for the potluck.. so i wasn't sure about the spice level to add. too much spice add panna they will hate it, spice e illana namma indians will hate it.. so anda kozhapathule nan curries pakkame pola.. sorry dev for so many doubts.. Nan rendu perukku samakarthule kathu kutti.. ithula 20 perukuna comedy time dan..

Thanks again for taking time...

Glad the list is helpful...

Vessel size- K, pls come help us....;) I've never used aluminium foil containers to cook in the oven(my oven is too small)...so not sure abt that aswell...I too am not very good at cooking for a crowd... K thaan adhula expert,...

Curries- hmmm...maybe U can make 2 types of the same dish-a bland one and a spicy one...Just add extra spices after removing some curry for the bland version , add more spice to the rest and let boil for a few more mins...

[dev]

Selvi, shahi tuka is nothing but ghee fried bread pieces soaked in thick milk and topped with lotsa nuts n dried fruits... Instead of bread, we use tea rusk- just spread some ghee on it and toast for a few mins on a tawa... prepare milk by boiling whole milk until it becomes 1/2 the original qty... add sugar, saffron, cardamom...place the rusk on a plate , top with pistas,badam,cashew,raisins... pour warm milk over the rusk and let it soak for like 1/2 hr or more... u can either serve it warm or cold... the rusk should absorb the milk well... I use britannia tea rusk...

[madhu]

Sahanamma... Shahi tukha ... :slurp;

We prepare it with a slight variation.... After roasting the bread it will be dipped in sugar syrup before adding milk and other ingredients... hayyo... ippadi gnabaga paduthitteengale ! ( deepavali ippothan over. so no sweets allowed for some more weeks :( )

[dev]

madhu paaps, me lazy to prepare sugar syrup separately n milk separate... so mix both and oothify...;) sometimes when I have leftover gulab jamun syrup, I use it and follow the method u've mentioned... both ways it's yummy...:slurp:
Mayflower gulab jamun senjangala deepavaliku?... senjirundha poi thedi paarunga sugar syrup meedhi irukanu... irundhaal adhai waste pannama irukka idea kudukira maadhiri shahi tukdaku bit poatu paarunga...work out aanalum aagalaam...;)

[selvieam]

thanks dev. i will try after sometime. now we have to give a gap.

[kugan98]

Glad the list is helpful...

Vessel size- K, pls come help us....;) I've never used aluminium foil containers to cook in the oven(my oven is too small)...so not sure abt that aswell...I too am not very good at cooking for a crowd... K thaan adhula expert,...

Curries- hmmm...maybe U can make 2 types of the same dish-a bland one and a spicy one...Just add extra spices after removing some curry for the bland version and let boil for a few more mins...

Dev, enna ippadi ennai maati vitutingga?
I think our Aarthii can come to our help.
I have seen pictures of her dishing out in aluminium foil containers,
during her son's birthday party in Japan. Am I right Aarthii?
Sorry if I am wrong. Mostly almuinium containers are used in the West.
Namma ellaam periya, periya paanai thaan. Moreover I seldom use pressure cookers.

NOV anneh, enna paathukitu summa irukereengga?
Come to our help to help our Priya
Priya do not give up hope, we have lot of friends to help you.
I am sure every one will come with a suggestion for you.
Thanks and take care, Kugan.

[kugan98]

Dev, thanks for your Shashi tukda recipe.
I am sure it is going to be super sweet.
Let me try later, Thanks Kugan

[kugan98]

My dear friends, Diwali is over and I am sure every thing is back to normal.
My non-vegetarian friends mailed me saying that, mutton and chicken makes them run miles away.
I advised them to make jeera rasam, fry some appalam for food.

Even my vegetarian friends complain that they cannot see, vegetarian pulaos,
iddli thosai and things for some time.

I have decided to post an Italian dish for every one.
Enjoy my friends. Kugan.


NOTE: Suvai, Lakme, Lathz, Ramrish, Suja all are missing from the forum.

Hope all of you are fine. Take care, Kugan

[kugan98]

CHEESY RAVIOLI IN TOMATO SAUCE

Ingredients:

1 packet of cheesy ravioli

2 tbs butter or olive oil
½ cup onion chopped
3 pips of garlic minced
2 cups of chopped tomatoes, or tinned tomatoes
1 ½ tsp dried basil
½ tsp pepper powder
¼ tsp red chillie powder
Salt to taste
¼ cup whipping cream
¼ cup grated parmesan cheese

Method:
Bring a large pot of lightly salted water to boil.
Cook the ravioli in salted water for about 2 minutes, after they begin to float.
Remove and keep aside.

Heat the butter in a wok, over medium heat.
Add in the onions and garlic and cook till tender and brown.
Add in the tomatoes, basil, pepper powder , chillie powder and salt.
Cook on low heat stirring occasionally, till the tomatoes are mushy.

Stir in the whipping cream and parmesan cheese.
Cook until mixture just comes to boil.
Reduce heat to very low and stir in the cooked ravioli
Cook for another minute or so until thoroughly heated.
Remove and serve with a little grated parmesan.



http://farm9.staticflickr.com/8070/8196056192_34cdea5eb1_z.jpg

[NOV]

NOV anneh, enna paathukitu summa irukereengga?
Come to our help to help our Priyasorry... enna problem?

[lakme]

My dear friends, Diwali is over and I am sure every thing is back to normal.

NOTE: Suvai, Lakme, Lathz, Ramrish, Suja all are missing from the forum.

Hope all of you are fine. Take care, Kugan


Dear Kugan,

Ungalukkum enakkum romba telepathy! I was very busy last two weeks with Diwali celebrations and work.
Belated Diwali greetings to all our friends in Kugan's kitchen!

[kugan98]

Really wonderful list... unga list a padicha apparam dan thonuchu.. Ohhh intha dish senjurukkalam illanu.. bisi bele bath, pav bhaji and mini puffs.. no frying n getting burnt in front of hot oil.. super idea..kesari.. payasam.. chaat is also another wonderful idea, donno y it never struck me...
I will have this as my reference list in the future..

few doubts i've.. actually the biggest vessel i've is my 5L cooker.. But i wasnt sure how many batches i would need to make. Also, i've seen ppl use those big aluminium foil containers to put biryani in oven n cook. Not sure if that will apply for other variety rice also.. If its possible, can you please tell me how..



NOV anneh, Priyasri is our new friend. She is from India, now living in US.
She has no much of cooking experience. That too for a big group.
Her biggest vessel is her 5L cooker. She wants to know how many batches,
she has to cook for about 30 people if she doing biryani or something like that.
Also if she can use the aluminium foil containers in the oven.

NOV anneh I have no experience cooking with pressure cookers or aluminium foil containers.
So I thought you would be a better person to help.
Thanks anneh, Kugan

[kugan98]

Dear Kugan,

Ungalukkum enakkum romba telepathy! I was very busy last two weeks with Diwali celebrations and work.
Belated Diwali greetings to all our friends in Kugan's kitchen!


Thanks Lakme for your post.
Good to see your post and that you are well.
I certainly respect your privacy, so please come to the forum when you are free.
As I always say, family and work comes first.
Thanks and take care, Kugan

[NOV]

K, you are the expert for cooking for so many ppl... neengalE kai virichaa eppadi? :noteeth:
I don't like baking and the only oven I use is the microwave oven. :)
Usually when I cook for big groups, I will do batch by batch - many advantages in this. Chances of it going wrong is minimal. Also if one batch is not up to mark, you still have other batches. :mrgreen:

[Suja Rajkumar]

Hello K,
Belated happy Deepavali to you and KK's friends. In reply to Priyasri's question, the Aluminum trays can be used to cook in the oven. I use them a lot. There are long ones(called full size) and 1/2 size ones. The 5 L cooker contents will fit the 1/2 size pans. But you will need 3 times that to fill a full size pan. Have used these trays for a long time now and my 2 cents worth thought. Also the pans can be heated on a stove top as well, in medium heat. I have made the briyani gravy transferred to the tray and added the rice to it and used the oven for Dum. Hope this helps. Take care.

Regards,
Suja

[nithishri]

Belated happy diwali to one and all.
Egg - mania. I bought way too many eggs from the store after listening to the advice from my neighbour that including eggs every day in diet keeps us healthy
Now the question is what to prepare with it.

Scrambled eggs, Omlette, stuffed omlette, egg curry, egg paniyaram, egg roast, simple boiled egg, egg in tamarind gravy and the list goes on.
So while I was making this list, I found a interesting recipe in my recipe book which i wrote may be from a TV program or samayal book.. Not sure. I prepared this at home and it came out pretty well.

I later realised that I can substitute eggs with chicken or mutton and it would still taste great.Here is the recipe.


Varutha Thenga Egg curry.

Ingredients

To roast in Coconut oil and grind
Egg - 4
Coconut scrappings - 1/2 cup
Pepper corns - 2 tsp
Cardamom - 2
cinnamon - small stick
Jeera - 1tsp
Sombu - 1tsp

other ingredients
Onion - minced - 1
Tomato - 2 medium
Ginger garlic paste - 1tsp
Turmeric - 1tsp
Chicken masala or Chilly powder or Chilly - coriander powder - 1tsp
Green chilly -2 small.


To garnish
Curry leaves.

Method:
1) Take a kadai and pour 1tbsp coconut oil when hot. Add the , pepper corns, cardamom, jeera, sombu and cinnamom sticks and coconut scrappings one by one. Roast the whole thing until the coconut turns golden brown. Remove from flame. Cool it dowm and make a paste. Not required to add water while grinding.

2) In the same vessel, add some more oil and saute the minced onions, green chillies chopped followed by ginger garlic paste and tomato. Once the raw smeel of ginger garlic paste is gone and tomato turns pulpy, add the ground paste.

3) Add some turmeric powder, chicken masala and fry still raw smell of the powders go away. Adjust the consistency by adding water. Add the boiled eggs towards the end. Either whole or cut into two.

4) I prefer the consistency equal to that of a thokku so it goes well with Rice, dosa and Roti.

5) Finally garnish the curry with fried curry leaves in oil.

[nithishri]

Dev, this kulambu was very tasty when eaten with steaming rice, top with a spoon of gingelly oil.:-D


KOLLU KULAMBU

Ingredients:

200 grms kollu, soaked over night

1 tbs gingelly oil
2 dry red chillies broken
1 tsp mustard seeds
1 sprig curry leaves

To Grind Into A Paste:
200 grms shallots
200 grms tomatoes chopped
6 pips garlic

2 tsp red chillie powder
¼ tsp turmeric powder
3 tsp coriander powder
1 cup of tamarind juice from 1 lime sized tamarind
Salt to taste

1 tbs cut coriander powder

Method:
Boil the kollu, till cooked well. Then grind it into a coarse paste.
Heat oil in a wok, add in the mustard seeds, red chillie and curry leaves.
Let them splutter, add in the ground paste, sauté till oil rises.

Add in the chillie powder, turmeric powder, coriander powder.
Add in the tamarind juice and salt to taste.
Add in the ground kollu paste, let it come to a boil on medium flame.

Add little water if needed. Cook till the gravy is thick .
Add in the cut coriander leaves and remove.
Serve with steaming rice or roti.



http://farm8.staticflickr.com/7126/8160937061_6749ff5a91_z.jpg

Awesome Kolambu akka. I like all versions of Kollu. Thank you so much

[kugan98]

K, you are the expert for cooking for so many ppl... neengalE kai virichaa eppadi? :noteeth:
I don't like baking and the only oven I use is the microwave oven. :)
Usually when I cook for big groups, I will do batch by batch - many advantages in this. Chances of it going wrong is minimal. Also if one batch is not up to mark, you still have other batches. :mrgreen:


NOV anneh, thanks for your nice post.
A very nice tip, cooking batch by batch, sure many advantages anneh.
I only cook white rice batch by batch, for a big group.:mrgreen:
Thanks and take care, Kugan

[kugan98]

Hello K,
Belated happy Deepavali to you and KK's friends. In reply to Priyasri's question, the Aluminum trays can be used to cook in the oven. I use them a lot. There are long ones(called full size) and 1/2 size ones. The 5 L cooker contents will fit the 1/2 size pans. But you will need 3 times that to fill a full size pan. Have used these trays for a long time now and my 2 cents worth thought. Also the pans can be heated on a stove top as well, in medium heat. I have made the briyani gravy transferred to the tray and added the rice to it and used the oven for Dum. Hope this helps. Take care.

Regards,
Suja


Dear Suja I hope you all too had a very nice diwali.
Thanks Suja you are our saviour.
There Priya , I told you, we have many friends who will come to your help.
I am sure you can ask more of your doubts from Suja.
She is another expert in cooking.

Thanks Suja for your nice help.
Please do chip in when ever you are free.
Thanks and take care, Kugan

[kugan98]

Hello Nithima, how was your Diwali celebrations?
Nice list of egg recipes., your varutha tenga egg curry seems very yummy to read.
I might try it out with a vege.

Try out the kollu kulambu and give us the feed back.
Thanks and take care, Kugan

[kugan98]

Friends try this simple cucumber dal.

CUCUMBER DAL

Ingredients:

¼ cup channa dal soaked and boiled till cooked.
Drain the ¼ cup water and keep aside.

1 tsp oil
½ tsp cumin seeds
A pinch of asafetida powder
2 tbs chopped onions
1 sprig curry leaves
1 tsp ginger finely chopped
1 tsp garlic finely chopped
2 tsp green chillie paste

½ tsp chillie powder
¼ tsp turmeric powder
¼ cup of channa dal boiled water
1 cup peeled and chopped cucumber
Salt to taste
Little cut coriander leaves.


Method:

Heat the oil in a wok, add in the cumin seeds, let it crackle.
Add in the asafetida powder, add in the onions and sauté well.
Add in the curry leaves, ginger and garlic, sauté well adain.
Add in the green chillie paste, add in the cooked channa dal.

Give a good stir, add in the chillie powder, turmeric powder.
Give a good stir, add in the ¼ cup of the channa dal water.
Add in salt and the chopped cucumber.
Let it come to one boil, remove and garnish with cut coriander leaves.


http://farm9.staticflickr.com/8346/8203559683_99b4a699f3_z.jpg

[PARAMASHIVAN]

Kugan ka :)

Suran pOr ellam epadi irunthichu, neenga Tarakasuranai azhichutEla :lol2:

[rose75]

Kuganka, how was Deepavali?
Why is the thread so quiet? all still in holiday mood.
Kuganka post some recipes for us. Holidays now and let us cook something for the family.
My friend was talking about paprika rice, do you know anything Kugan.

[PARAMASHIVAN]

Marmite Pasta

Ingredients
2 tbsp Marmite
1 tbsp butter
45g cheese (grated)
100g pasta

Method
1.Cook the pasta according to the packet instructions.
2.While the pasta is cooking, mix together the Marmite, butter and cheese in a bowl to form a paste.
3.Once the pasta is drained, add the paste and stir, ensuring all pieces of pasta become covered.
4.Yum!

Quick Frozen Breakfast Smoothie

Ingredients
Handful of frozen strawberries
Handful of frozen raspberries
4tbsp of natural yogurt
150ml of either apple or orange juice
Half a handful of oats

Method

1) Add the frozen strawberries, raspberries, yogurt and juice to either a blender or a jug for a hand blender and blend.

2) Then add oats and blend. This is key as the oats stop the sugars in the fruit breaking down so quickly

.

[kugan98]

Kugan ka :)

Suran pOr ellam epadi irunthichu, neenga Tarakasuranai azhichutEla :lol2:


P.S Tamby, thanks for your nice post.
Suran por ellam illai, kaikum vaaikum thaan por during diwali time:-D

Thanks tamby for the marmite pasta and frozen breakfast smoothie.
I have not tasted marmite before.
How would the taste be?
Thanks and take care, Kugan.

[kugan98]

Kuganka, how was Deepavali?
Why is the thread so quiet? all still in holiday mood.
Kuganka post some recipes for us. Holidays now and let us cook something for the family.
My friend was talking about paprika rice, do you know anything Kugan.

Thanks Rose for your nice post.
My Tamby has posted some recipes, try them out and see.
I will post some recipes soon. Paprika rice recipe will come soon.
Thanks and take care, Kugan

[kugan98]

It is party time again.

KUGAN'S KITCHEN WISHES OUR NM A VERY HAPPY BIRTHDAY.

MAY THE LORD BLESS YOU WITH ALL THE BEST IN THE WORLD.

ENJOY YOUR CAKE:



http://farm9.staticflickr.com/8487/8211512604_d4f6511ab6.jpg

[PARAMASHIVAN]

P.S Tamby, thanks for your nice post.
Suran por ellam illai, kaikum vaaikum thaan por during diwali time:-D

Thanks tamby for the marmite pasta and frozen breakfast smoothie.
I have not tasted marmite before.
How would the taste be?
Thanks and take care, Kugan.

You have not tasted Marmite before :shock:
It is a spread that you put on your toast like Jam/butter. It is kind of difficult to explain the taste, but many people either love it or hate it. Here is a picture of Marmitehttp://veggieadvisor.com/wp-content/uploads/2011/01/Marmite.jpg

[PARAMASHIVAN]

Happy birthday NM Aunty :)

[kugan98]

Thanks P.S Tamby for the picture.
Let me buy a bottle and taste it:roll:

[kugan98]

Here is the recipe for Nasi goreng Paprika.
The limau perut leaf is very important in this dish.
Try it out, Thanks and take care, Kugan.


NASI GORENG PAPRIKA

Ingredients:
The Rice:

2 cups of cold cooked rice
1 tbs oil
1 pip garlic smashed
2 shallots sliced
1 tsp chillie paste
2 tbs mixed cubed veges
1 tbs soy sauce

Method:
Heat the oil, add in the smashed garlic.
Add in the sliced shallots, sauté for a minute.
Add in the chillie paste, cook for a minute.
Add in the mixed vege, stir fry for a second.
Now add in the cooked rice and soy sauce.
Stir fry on high heat and remove to a plate.

The Sauce:
2 tbs oil
1 big limau perut leaf torn to pieces (important )
1 big onion sliced
2 pips garlic sliced
1 fresh red chillie sliced
1 tsp chopped ginger
½ tsp chillie paste
1 tbs julliened carrots
1 tbs long beans cut into 1 inch in length
2 tbs cabbage shredded
1 tbs tomato sauce
1 tbs chillie sauce
1 tsp paprika
1 tbs light soy sauce
Little salt and sugar to taste
Little Aiji no motto (optional )
Little water, just enough for little sauce

For Garnish:
Few slices of cucumber
Few sprigs of watercress
1 tbs crisp fried onions

Method:
Heat a wok with the oil, add in the torn limau perut leaves.
Add in sliced onions, garlic, ginger and the sliced red chillie.
Saute for a minute, add in the chillie paste, and stir fry.
Now add in the long beans carrots and the cabbage.
Stir fry and cook for a minute.

Now add in the chillie sauce, tomato sauce, paprika and soy sauce.
Add in also the sugar and salt to taste, aji no motto and little water.
Let it come to a boil once. The sauce should be reddish in colour.
Remove from the stove.

Now pile the fried rice on to a heated plate.
Pour the cooked sauce with vege on the rice.
Arrange the garnishes on top and around the dish.
Serve at once.


http://farm9.staticflickr.com/8342/8211490021_f1c44b1683.jpg

[FernGraebn]

Dev/ Kugan / Nov/ suja: Thank you all for pouring in your suggestions...

Suja, so they use the trays just for the dum? so make both gravy and rice separately and mix and heat it in the oven for a while for masalas to soak in?

Kugan akka, such nice and yummy recipes..


Hello K,
Belated happy Deepavali to you and KK's friends. In reply to Priyasri's question, the Aluminum trays can be used to cook in the oven. I use them a lot. There are long ones(called full size) and 1/2 size ones. The 5 L cooker contents will fit the 1/2 size pans. But you will need 3 times that to fill a full size pan. Have used these trays for a long time now and my 2 cents worth thought. Also the pans can be heated on a stove top as well, in medium heat. I have made the briyani gravy transferred to the tray and added the rice to it and used the oven for Dum. Hope this helps. Take care.

Regards,
Suja

[rose75]

Wishing you a very happy birthday NM.

[rose75]

Kuganka, super nasi paprika recipe.
Made it for lunch today, super taste Kuganka. Just like the resturant.
Thank you very much for the recipe. Hope to request for more recipes.

[NM]

Dear K:- cake was very delicious! nandri-nga:)))))))

Raghu- !! unakku naan aunty-ya?? parcel-la vurthu unakku anu gundu! efuthukko!

Rose :- thank you for the wishes :0

[NOV]

Since Christmas is round the corner, I would like to share my SPECIAL recipe for Christmas Cookies...

All guys are recommended to try making them at least once in their lifetime!

1 cup of water
lemon juice
1 tsp baking soda
4 large eggs
1 cup of sugar
1 cup nuts
1 tsp salt
2 cups of dried fruit
1 cup of brown sugar
1 bottle Jack Daniel's Whiskey

Sample the Jack Daniel's to check quality. Take a large bowl, check the Jack Daniel's again, to be sure it is of the highest quality, pour one level cup and drink.

Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Jack Daniel's is still OK, try another cup ...just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Jack Daniel's to check for tonsisticity.

Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jack Daniel's. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven.

Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Dack Janiels and make sure to put the stove in the dishwasher.

CHERRY MISTMAS

[kugan98]

Dev/ Kugan / Nov/ suja: Thank you all for pouring in your suggestions...

Suja, so they use the trays just for the dum? so make both gravy and rice separately and mix and heat it in the oven for a while for masalas to soak in?

Kugan akka, such nice and yummy recipes..


Thanks for your post Priya, I am sure Suja will clear your doubts.
I only know that you can bake in the trays :smokesmile:
Thanks and take care, Kugan

[kugan98]

Kuganka, super nasi paprika recipe.
Made it for lunch today, super taste Kuganka. Just like the resturant.
Thank you very much for the recipe. Hope to request for more recipes.


Rose you are welcome to request for more recipes.
I am glad you liked the nasi paprika. I forgot to tell that you can add in prawns, cuttlefish,
and things if you are not a vegetarian while doing the sauce.
Thanks and take care, Kugan

[kugan98]

[QUOTE=NM;983049]Dear K:- cake was very delicious! nandri-nga:)))))))


Thanks NM, how are you and your family?
Please drop by when ever you have the time.
We have not forgotten you.
Thanks and take care, Kugan

[kugan98]

Since Christmas is round the corner, I would like to share my SPECIAL recipe for Christmas Cookies...

All guys are recommended to try making them at least once in their lifetime!


CHERRY MISTMAS


NOV anneh, super recipe:lol::lol:

Try it out friends, Kugan

[kugan98]

A very long overdue recipe for someone.
Thanks, Kugan

TOFU SQUARES

Ingredients:

The marinate:

2 tbs thick curds
2 tsp chillie powder
½ tsp coriander powder
½ tsp garam masala powder
1 tbs lemon juice
1 tbs besan flour
2 tsp corn flour
1 tbs mint and coriander leaves chopped very fine
1 pinch of turmeric powder
Salt to taste

200 grms tofu , press on a kitchen towel to remove excess moisture
4 tbs oil

Method:
In a bowl mix all the ingredients for the marinade.
Cut the tofu into 1 inch squares.
Now coat the tofu pieces with the marinade.
Keep aside for about 30 minutes.

Heat oil in a non-stick pan.
Place the tofu pieces and shallow fry on both sides till golden brown.
Remove to a plate. Remove excess oil if there is any.
Now pour the left over marinade in the same pan.
Bring to a boil and pour over the tofu and serve.


http://farm9.staticflickr.com/8349/8218435852_2d0b9a64d4_z.jpg

[kugan98]

Here is another cookie for Christmas.
Do it along with NOV anneh's cookies.
Kugan.


PEANUT COOKIES

Ingredients:

340 grms creamy peanut butter
600 grms all purpose flour
200 grms caster sugar
¾ tsp salt
230 ml corn oil.

Method:
Preheat the oven to 180 degrees C
Grease a tray with little butter.

Cream the peanut butter and the sugar
Add in the all purpose flour and salt. Mix well.
Now add in the corn oil little by little.
Mix with your hands to form a soft dough

Shape the dough into small balls.
Make a dent on top with a chopstick.
Or put a peanut on top and press lightly.
Bake in the preheated oven for about 15 to 20 minutes.
Remove and cool, Store in an airtight container.

NOTE: You must have the cracks on the cookies.



http://farm9.staticflickr.com/8061/8218498918_41edd846aa_z.jpg

[Suja Rajkumar]

Hi K and Priyasri,
You have to par boil the rice for just a few mins (less than five) and then add to the chicken gravy. Seal tightly with the foil lid and bake for 25 mins at 350 C. The chicken gravy has to be prepared separately. Remove from oven and after 5-10 mins open the lid and mix gently. This method comes in handy when you have to cook in large quantity with smaller paathirams! Hope this helps. Happy cooking.

Regards,
Suja

[FernGraebn]

Hello suja - thanks for your reply, maybe i will try a smaaalll batch to get a hang of it and then post my queries later.

Hello Kugan akka - have you tried bombay chutney, they make it with kadala maavu? I tried few recipes online, but didn't get it good.. if you have any idea can you please tell me..

Thanks,
Priyasri


Hi K and Priyasri,
You have to par boil the rice for just a few mins (less than five) and then add to the chicken gravy. Seal tightly with the foil lid and bake for 25 mins at 350 C. The chicken gravy has to be prepared separately. Remove from oven and after 5-10 mins open the lid and mix gently. This method comes in handy when you have to cook in large quantity with smaller paathirams! Hope this helps. Happy cooking.

Regards,
Suja

[FernGraebn]

Hello NM...

My wishes come late, but hope you had a great b'day.. Belated Birthday wishes!!!
How did your b'day go.. Enna spl..

Regards,
Priyasri


Dear K:- cake was very delicious! nandri-nga:)))))))

Raghu- !! unakku naan aunty-ya?? parcel-la vurthu unakku anu gundu! efuthukko!

Rose :- thank you for the wishes :0

[selvieam]

i make kadalai maavu chutney (bombay chutney) like this

onion big -- 1 thinly sliced
green chilly - 3 slit
tomato - i medium size, chopped
carrot - 1 small , finely chopped
turmeric powder - 1/4 tsp
salt - reqd
besan - 1 1/2 tblsp
coriander leaves

grinding:
=====
coconut - 4 tblsp
ginger - 1"

grind this like chutney.

tadka:
====

oil - 2 tsp
rai - 1tsp
urad dhal - 1 tsp

in a kadai, add oil, then add tadka items, then add sliced onions fry for 2 to 3 mins. then add green chilly.
after a minute, add tomato just stir it for 2 mins, when it is slightly cooked add carrots, fry for 2 mins, then add turmeric powder,
salt and 1 cup of water cover and cook till carrot is 3/4th done. then add coconut paste allow it to boil for 5 mins, then make a batter
with besan without any lumps, add to the gravy and stir, after one boil, garnish with coriander leaves and serve.

instead of besan we can grind coconut with pottukadalai. this is also good.

this curry will goes well with puri, chapathi, idli and dosa.

[PARAMASHIVAN]

Raghu- !! unakku naan aunty-ya?? parcel-la vurthu unakku anu gundu! efuthukko!


Paramashivan kE Anugunda :rotfl:

Joking NM akka :)

Kugan akka

Your tofu looks yummy, will try it and let you know :)

[kugan98]

Hi K and Priyasri,
You have to par boil the rice for just a few mins (less than five) and then add to the chicken gravy. Seal tightly with the foil lid and bake for 25 mins at 350 C. The chicken gravy has to be prepared separately. Remove from oven and after 5-10 mins open the lid and mix gently. This method comes in handy when you have to cook in large quantity with smaller paathirams! Hope this helps. Happy cooking.

Regards,
Suja

Thanks Suja for your nice post.
You are a great help to our Priya.
How was Thanksgiving? Bought any thing cheap?
Nice to see you in the forum.
Thanks and take care, Kugan

[kugan98]

Hello suja - thanks for your reply, maybe i will try a smaaalll batch to get a hang of it and then post my queries later.

Hello Kugan akka - have you tried bombay chutney, they make it with kadala maavu? I tried few recipes online, but didn't get it good.. if you have any idea can you please tell me..

Thanks,
Priyasri

Hello Priya, thanks for your nice post.
You see we have many friends in this forum.
All will come to our aid when we need any help.

Selviem is another veteran cook in our forum.
She has already posted her version of the chutney for you.
Try it out Priya, Thanks and take care, Kugan

[kugan98]

Thanks Selviem for your post and the recipe.
It is little different from what I do.
I am sure it will be very yummy with carrots and coconut.
Let me try it out Selviem.
Thanks and take care, Kugan.

[kugan98]

Thanks P.S Tamby for your nice post.
Please try out the tofu recipe and give us the feed back.
I am posting another simple bean sprouts and tofu recipe.
Try that also:smile2:
Thanks and take care, Kugan

[kugan98]

Here is the simple bean sprouts and tofu recipe.
Try it out, Kugan

BEAN SPROUTS AND TOFU FRY

Ingredients:

2 tsp oil
2 pips garlic minced
3 shallots sliced
1 fresh red chillie sliced
6 fried tofu puffs cut into 2 pieces

500 grms bean sprouts
200 grms chives cut into 4 cm in length
1 tsp or little more light soy sauce
1 tsp or more vegetarian oyster sauce

Salt to taste (optional )
Few drops of sesame oil

Method:
Heat the oil in a non-stick wok, sauté the garlic and onions.
Add in the tofu and chillies and cook for a minute.

Add in the bean sprouts and the chives.
Toss every thing well. Add in the soy and oyster sauces.
Check seasoning, the bean sprouts should be crunchy.

Add few drops of sesame oil, mix well .
Remove and serve hot.


http://farm9.staticflickr.com/8485/8219801039_d01587fa61_z.jpg

[dev]

OMG!!!...so many recipes... ungalukku naam pudhu peyar vaika poren K... "kugan express"nu...;)

[dev]

A very belated birthday wish from me to U, NM...:)

[PARAMASHIVAN]

Auspicious Karthigai deepam to all.

[FernGraebn]

Thanks selvieam i will try that and let you know..

K akka, talking of thanksgiving deals, i found food processor for 70$, regularly 100 something, so i've ordered it. After the carrot halwa fiasco i wanted to try this also once. If i dont like it there is return policy also, so dairyama order panni irukken..

[FernGraebn]

Happy Karthigai deepam to you too paramashivan and to all other friends of Kugans' Kitchen.. What delicacies are you all cooking up :)


Auspicious Karthigai deepam to all.

[PARAMASHIVAN]

Happy Karthigai deepam to you too paramashivan and to all other friends of Kugans' Kitchen.. What delicacies are you all cooking up :)

Nothing, busy at work :| , But mum will be making Murukku :)

[PARAMASHIVAN]

Karthigai Deepam @Annamalaihttp://atinytoes.files.wordpress.com/2011/12/thiruvannamallai.jpg

[kugan98]

OMG!!!...so many recipes... ungalukku naam pudhu peyar vaika poren K... "kugan express"nu...;)


Thanks Dev for the new name.
aannaal ennakku life katavandi speedla thaan poguthu:(
Thanks and take care, Kugan

[kugan98]

Happy Karthigai Deepam :


Wish you all very happy Karthigai Deepam !!!!!


Let this festival of deepam ( lights ) brings us brightened and enlightened life like the light of Lamps…

May our Lives Shine N Glow like the Deepam


http://farm9.staticflickr.com/8203/8224761519_bec3fc988d_z.jpg

[kugan98]

Thanks P.S Tamby for your wishes.
Thanks for the beautiful picture of Annamalai
Kugan

[kugan98]

Thanks selvieam i will try that and let you know..

K akka, talking of thanksgiving deals, i found food processor for 70$, regularly 100 something, so i've ordered it. After the carrot halwa fiasco i wanted to try this also once. If i dont like it there is return policy also, so dairyama order panni irukken..

Thanks Priya for your nice post.
You guys are really lucky. I remember going shopping with Meerra on one Thanksgiving day.
The same thing buy what you want and return it if you do not like:-D
Good you can buy the goods, cheap one by one slowly.
Take care, Kugan.


Note: I made pongal, nei appam, pori urundai and sundal.

[rajraj]

I made pongal, nei appam, pori urundai and sundal.

enakku konjam anuppi irukkalaame! :lol:

paramashivan: Nice picture of ThiruvaNNaamalai temple! :) Brings back old memories I spent two weeks in ThiruvaNNaamalai for Survey camp in 1957. A friend and I climbed the hill hiking and reached the peak where they burn the lamp. Some of the oil was still there on the rock. Did not have a camera to take a picture from the top! :( You should leave Kailash and move to ThiruvaNNaamalai! :lol:

Hope all of you had a nice Karthigai Deepam day! :)

[PARAMASHIVAN]

Brings back old memories I spent two weeks in ThiruvaNNaamalai for Survey camp in 1957. A friend and I climbed the hill hiking and reached the peak where they burn the lamp.
Uncle, that must have been an amazing experience! I will do that when I visit TN :)




You should leave Kailash and move to ThiruvaNNaamalai! :lol:

When it gets cold here in mount kailash, I would move to Annamalai :lol:

[Aarthii]

kuganka,made your kadalai urundai recipe for karthigai deepam.
But this time I made a mistake somewere kuganka,i was not able to shape it into urundai's.

Whats that nei appam kuganka?i have the recipe of your sweet appam with me, Is nei appam and sweet appam both same or both are different ones?
Take care kuganka.

[FernGraebn]

Hello...

Can anyone please tell me the difference between aval pori and nel pori??? Also I have pori at home that I got from Indian grocery store.. I donno if its aval or nel or something else.. I made pori urundai with that only.. Sorry if its basic q.. But Indiala irunthappo I've eaten pori kadala urundai everything but never knew there were different types...

Thanks for any help...

[nithishri]

Hello Nithima, how was your Diwali celebrations?
Nice list of egg recipes., your varutha tenga egg curry seems very yummy to read.
I might try it out with a vege.

Try out the kollu kulambu and give us the feed back.
Thanks and take care, Kugan

Diwali celebs supera pochu, I made murukku, jamun and basundhi. Edho enaku therinjadhu ka...

Yea do try out with a veggie.
I made kollu kolambu yday ka.. very yummy. Everyone enjoyed.

Paprika rice is next on my list. I am afraid where to get the leaves though

[dev]

k, remember the poondu saadha podi I once was crazy abt?... Few days back I found garlic powder in the stores... I used it instead of fresh garlic pods to make the poondu podi(ur recipe-using pottukadalai) and it came out exactly like the store bought ones... Super satisfied...:)

[dev]

K, I am looking for a podi recipe- one that has peanuts and sesame seeds in it...can be had with rice...very yummy and it's a speciality Andhra podi... recipe irundhaal post pannunga pls...I tried frw from other sites but not fully satisfied...

[kugan98]

enakku konjam anuppi irukkalaame! :lol:


Hope all of you had a nice Karthigai Deepam day! :)


Thanks uncle for your nice post.
Look out for the feDex, parcel varuthu:-D

[kugan98]

kuganka,made your kadalai urundai recipe for karthigai deepam.
But this time I made a mistake somewere kuganka,i was not able to shape it into urundai's.

Whats that nei appam kuganka?i have the recipe of your sweet appam with me, Is nei appam and sweet appam both same or both are different ones?
Take care kuganka.


Thanks Aarthii for your nice post.
You must have made the mistake in the paagu patham.

Aarthii, sweet appam, nei appam, unni appam all are the same.
Sorry for confusing you.
Thanks and take care, Kugan

[kugan98]

Hello...

Can anyone please tell me the difference between aval pori and nel pori??? Also I have pori at home that I got from Indian grocery store.. I donno if its aval or nel or something else.. I made pori urundai with that only.. Sorry if its basic q.. But Indiala irunthappo I've eaten pori kadala urundai everything but never knew there were different types...

Thanks for any help...


My dear Priya, do not hesitate to ask even if it is only a basic question.
We all learn from our mistakes and also by asking.

Well I called my aunt, and this is what she told me.
She might be wrong, if any one knows the correct answer please post it for us.

There are three kinds of Pori.

Arisi Pori is normal puffed rice
Aval Pori is puffed flattened rice
Nel Pori is puffed paddy
Aval Pori, the special puffed flattened rice is available mostly only
on those specific kaarthigai days. In the market, the shop keeper
would fry the flattened rice – aval and we bring it home fresh for
consumption.

Thanks and take care, Kugan