Kugan,
You just read my mind.. hahaha.. i was about to ask u for vathal kulambu recipe.... thank u so much
Superspiczy
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Kugan,
You just read my mind.. hahaha.. i was about to ask u for vathal kulambu recipe.... thank u so much
Superspiczy
Kugan and Superspiczy
Thank you for the lovely recipes. All the pictures are making me so hungry. Vathal kulambu recipe looks so versatile. Very handy for the busy people. How thoughtful our grandmas are? I will make it today.
regards
Shanthy
hi kugan,
today i made channa masala, it was so delicious, everybody enjoyed it. thank u so much for giving us a wonderful recipe. next i am trying mysore masala dosa tomorrow. anyway i will come back to u with the comments. Vathakulambu, looks attractive. How should we store that. do we need to store in the refrigerator or in the room temperature. please advice. As shanthy it is very handy. How long will it stay.
thanks kugan
selvi
Thanks Shanthy for your nice comments.
Please do try the vathal kulambu.
Thanks. Kugan98
Thanks Selviem, I am very happy that you liked the channa masala.
Selviem, normally we keep the paste in a bottle in the fridge, not the freezer.
As long as you use a dry spoon, it will not get spoiled.
Thats the reason why she does not use onions if keeping long.
The longest we have kept is a month in the fridge.
Normally we will finish it before a month.
Thanks. Kugan98
[tscii] This pachadi is loved by all in my family.
BRINJAL PACHADI
Ingredients:
2 large long purple brinjals.
1 onion finely chopped
2 green chillies finely chopped
½ an inch ginger finely chopped
½ tsp roasted cumin seeds
1 tbs lime juice or to taste
2 tbs thick coconut milk
1 tbs chopped coriander leaves
Salt to taste.
Method:
Apply oil on the surface of the brinjals.
Prick the surface of the brinjals with a fork.
Roast the brinjals on a flame or grill till its surface is charred and the whole brinjal is cooked. This gives a lovely smoky flavour.
Let the brinjals cool and carefully remove all the charred skins.
Mash the cooked brinjals with a fork or using your fingers.
Now add in the finely chopped onions, green chillies, ginger and cumin seeds. Add in the salt and the lime juice to taste.
Leave it in the fridge.
Add in the coconut milk and coriander leaves just before serving.
This dish is best consumed the same day.
It has a yummy tangy taste.
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Katharikkai puli gosthu :slurp:
Ingredients:
Brinjal - 2 medium size
Onion - 1 medium size
Red Chilli - 4
Green chilli - 2
Tamarind - lemon size
Turmeric powder - 2 pinch
Mustard seeds.
Fenugreek - 1/2 tea spoon
Ginger - 1 small rubber size
Salt to taste
For Garnishing:
Coriander
Method:
Chop onion and ginger and keep it aside.
Cut red chillies and green chillies and keep it aside.
Wash the Brinjals and wipe it with a cloth. Apply oil to it.
Switch on the stove, put the fire to medium and grill the brinjal directly on the fire.
Juz watch out the brinjals turning black. Take it out from the fire and try to press the brinjals, it will be soft enough to mash. Like this you can ensure that it is cooked well.
Now take a bowl of water, and put the brinjals to it. Leave for 2 mins. Later on, peal of the skin and scoop out the inner part.
Meanwhile, heat a pan with oil. Add mustard seeds. After it pops up, add fenugreek + red chillies + green chillies and fry it.
If the fenugreek turns golden brown, put chopped ginger and fry for 1/2 minute and add chopped onion, fry till the raw smell goes out.
Add the mashed brinjal with tamarind water and mix well. Pour the tamarind + mashed brinjal content to the pan. Stir well.
Now add required salt and turmeric powder, mix well. Leave it for 5 mins.
Remove from fire. Garnish with coriander leaves.
Enjoy with rice upma or pongal.
Preparation time: Juz 20 mins [/quote]
Note: If you feel that the brinjals are juz half cooked and unable to mash, dont worry, remove the skin and juz grind it in mixer grinder, add the content to tamarind water and proceed. :)
:D excellent receipe... Ippo thaan paakaren... :)Quote:
Originally Posted by kugan98
First half is same as tht of Brinjal gothsu... :cool2:
Thanks Madhu for your nice recipe.
I will definately try it out.
Good to have different types of ways of cooking.
Thanks again Madhu.
Kugan98
[tscii]
PINEAPPLE IN GRAVY
Ingredients:
300 grms sweet pineapple cut into small chunks
1 tsp tamarind paste
1 tbs jaggery or more to taste
¼ tsp tumeric powder
1 sprig curry leaves
½ tsp mustard seeds
1 tbs oil
1 cup of water or more
Salt to taste
To roast in little oil and to grind:
5 dry red chillies
2 tsp coriander seeds
2 tsp sesame seeds
1 tbs urad dal
½ tsp fenugreek seeds
¼ cup of coconut scrapings
Method:
Roast every thing in grind and grind it to a coarse powder.
Heat a wok with oil, add in the mustard seeds.
When they pop add in the curry leaves.
Now add in the pineapple chunks with the tumeric powder,
Tamarind paste, jaggery and the cup of water.
Add more water if you want more gravy.
Let it boil once. Add in the ground coarse powder with salt.
Let it boil again, taste for salt and sugar.
Simmer for a second and remove.
It goes well with ghee rice, or steaming white rice.
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hi kugan
today i made ur vathakulambu without any vathal, it came out very nicely. thank u for giving a very tasty receipe.
selvi
Selviem I am vey happy that you like the vathal kulambu.
Thanks a lot for the feedback.
Thanks again. Kugan98
[tscii] Dear friends, I tried cooking chicken varuval with soya meal.
Nowadays they have meat,chicken, prawns and many more items in soya meal.
The dish turned out about 90% like chicken varuval.
Here is the recipe.
VEGETARIAN CHICKEN VARUVAL
Ingredients:
500 grms of the vegetarian chicken meat
1 onion chopped fine
1 tomato chopped fine
2 tsp oil
1 tbs lime juice
Little coriander leaves to garnish
To Grind:
1 tsp aniseed roasted
½ tsp cumin seeds roasted
½ tsp tumeric powder
2 tsp garlic paste
2 tsp ginger paste
1 tbs chillie powder
½ tsp pepper powder
1 tbs yogurt
Salt as needed
To temper:
1 onion sliced
3 dry red chillies broken into pieces
1 sprig curry leaves
1 small cinnmon stick
2 cardamoms
¼ tsp aniseeds
2 tsp oil
Method:
Grind together all the ingredients under to grind.
Marinate the vegetarian chicken pieces in the ground ingredients
For about 2 to 3 hours.
Heat oil in a pan, add the chopped onions and fry till golden.
Add in the chopped tomatoes and cook till oil serperates.
Now add in the marinated chicken pieces, sprinkle little water
And cook until done. See that it does not stick to the pot.
In another pan add the oil, when hot add the aniseeds, cinnamon stick
And cardamoms. Then add in the sliced onions, dry red chillies and curry leaves. Sauté nicely and pour it on to the cooked chicken meat.
Stir nicely and remove. Now add in the lime juice and garnish with
The coriander leaves.
If you like a oomph, you can sprinkle a ¼ tsp freshly ground pepper
On the cooked chicken, give a good stir and serve.
Note: You can use this recipe to cook real chicken
This is how soya chicken looks like:
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Vegetarian Chicken Varuval:
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kugan, can we use soya chunks for the above recipe?... do u think it'll turn out good... we don't get mock meats here...
adhenna vegetarian chicken meat ... :confused2:
kugan,
i never seen vegetarian chicken meat, anyway i have to hunt for it.receipe seems to be quite interesting, can we do in soya chunks?
Dev, boil the soya chunks with little salt.
when cold squeeze out the water and wash it in water many times, to remove the smell.
Then mix salt ,chillie powder and tumeric powder. Soak them for half an hour, then semi fry the soya chunks.
Now follow the recipe for the chicken varuval.
Happy trying. Kugan98
Madhu, here they make different kinds of meat in soya. All are soya based and fully vegetarian. Kugan98
Selviem, do try out in soya chunks.
The next I am going to try mutton varuval in soya.
Also my children are pestering me to try
chicken drumstick with soya sheets.
Kugan98
kugan, that is really good. we dont get different kinds, we get only soya chunks. my kids love soya, let me try all ur receipes. i will tell my children this is healthy mutton.
selvi
Kugan,
I think i have been hubbing way too much for this week that.. i actually dreamt of u n ur granny.. i dreamt that i came over to ur place and u thought me how to make murukku.... it was kinda hilarious. Ur granny was also talkin to me in the dream as she was making thosai....
I just wanted to share this with u .....
SUperspiczy
Kugan, sure will try & let u know...
Superspiczy, thank you very much.
I am glad that I came in your dreams.
That shows we are very close.
At least I taught you how to make murukku.
Thanks Superspiczy. Keep writing.
Kugan98
MS, here you can get any non-vege items in the form of vege (chicken, fish, mutton etc etc). They are all made of soya. Once cooked, one can't figure out if it's real chicken dish(for example) until get a taste of it.Quote:
Originally Posted by Madhu Sree
no picture for this exciting new dish :(Quote:
Originally Posted by Madhu Sree
okie I will post it ASAP... :DQuote:
Originally Posted by swathy
[tscii] Try this Chinese fried rice.
CHINESE STYLE FRIED RICE
Ingredients:
250 grms long grained rice. Cook with little salt and cool it.
50 grms carrot cut in strips
50 grms beans chopped into small pieces
50 grams broccoli or cauliflower cut into small florets
50 grms cabbage sliced fine
½ a red bell pepper cut into strips
1 onion sliced fine
2 pips garlic smashed
1 tbs worchestershire sauce
1 tbs light soya sauce
A pinch aji-no moto ( optional)
1 tbs oil
Little pepper powder
Little spring onion for garnish
Method:
Heat oil in a wok, add in the smashed garlic.
Let it brown a bit add in the sliced onions.
Sauté well, add in the beans first, sprinkle little water
And let it cook a bit. Now add in the broccoli florets.
Stir nicely, now add in the carrots, cabbage and red pepper.
Stir again nicely, the vegetables must be crunchy.
Add in the soya sauce and worchestershire sauce.
Also the aji-no motto if using.
Turn the flame high, add in the rice and stir carefully so that the
Vegetables mix well with the rice. Taste for salt and turn off the flame.
Now add the pepper powder, give a good slow stir, remove and
Garnish with the spring onion.
Note: you can serve with cut fresh red chillies if you want heat.
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Bajji Milagaai Saambar :slurp:
Ingredients:
Italian peppers(Bajji Milagaai)- 5
Tamarind Water - 4 Cups
Saambar powder - 2 and 1/2 tbs
Mustard seeds.
Urad dal - 1/2 tea spoon
Asafoetida
Salt to taste
To prepare pappu:
Toor Dal - 3/4 cup
moong dal - 1/2 cup
While keeping rice in the steam cooker, add another plate to cook paruppu, add toor dal and moong dal to the plate, add enough water, so tht the dal sinks under water.
After enough steam from cooker, switch off the stove and later on take out the paruppu plate and we could see the water being fully absorbed by the dal. Keep it aside.
Saambar:
Slice italian pepper into 2 halves, in which u will get 4 pieces for 1 italian pepper. Like wise Slice the rest.
For this saambar, strictly we have to use Urad dal for thaaliththal.
Heat a pan with oil, add mustard seeds. After it pops up, add urad dal and fry till golden brown.
Put the sliced italian peppers and fry for 1/2 a minute. Sprinkle little asofoetida powder.
Now pour tamarind water. Add saambar powder, salt and let it cook. Stir well, cook till it starts to thicken. If it becomes a bit thickened, simmer the stove.
Add 1 cup water in the paruppu/dal plate and stir well. Now add the dal to the saambar content. Stir well.
Juz let it boil for 1 minute and switch of the stove.
Preparation time: If dal is ready then it wud take about 20 mins
Note: This dish is very much different to taste when compared with other sambar variety, it is yummy. :slurp:
Suggestion: I also tried capsicum saambar, it was so different and yummy, follow the same procedure for capsicum saambar as well.
K, :cool2: excellent receipe as always :DQuote:
Originally Posted by kugan98
BTW, I dont have this sauce :arrow: 'worchestershire sauce'
Is there any other alternative... :huh:
Let me check if I cud get this brand over here. :?
:o okie :DQuote:
Originally Posted by Thalafanz
nalla velai indha maadhiri variety inga illa... :P
irundha enna maadhiri veg. lovers will find difficult :lol2:
Oh... is it vegetarian dish K...? Am confused again... :confused2:Quote:
Originally Posted by kugan98
Fine... :D
All these vegetarian chicken, mutton, shrimp, fish etc are specially made for non-vegetarians. They are basically for meat eaters who need to be vegetarian on certain days.
These originated from Buddhist Chinese who are vegetarian on the 15th day of the month and some Taoists who are vegetarian on the Chinese Navarathri.
Born vegetarians will not have an appetite for this items simply because it will remind them of the very thing they want to avoid.
Nalla sonnenga Nov.
My late father-in-law simply hated this stuff.
He was a vegetarian.
Thanks Madhu for your nice recipe.
If you can please post pictures of your dishes.
I am sure many would love to see.
Madhu, I am sure it will sell like hot cakes
if you can get these vegetarian items in India.
I have to ask Nov and set up a business
partnership in India :lol:
Kugan98
Hi Kugan!!
Never thought of adding worchestershire sauce to fried rice....i must try that sometime...thanks.....s
I'm very sure it will be a flop. :lol:Quote:
Originally Posted by kugan98
Why? Because our vegetarian spread is so much more delicious that nothing can replace them.
Whenever I am in TN, most of the days I remain vegetarian without realising so. :D
Oh, btw these mock meat are made of not only soya but also mushrooms, textured vege protein and yeast extract.
MS, bajji milagai sambar...:slurp: I 've tried capscicum sambar & it was very flavourful & yummy...Bajji milagai try panninadhu illai...will try it sometime...
Will definetely post pictures from next receipe :DQuote:
Originally Posted by kugan98
okie :DQuote:
Madhu, I am sure it will sell like hot cakes
if you can get these vegetarian items in India.
adhu seri... :lol2:Quote:
I have to ask Nov and set up a business
partnership in India :lol:
:thumbsup: do try... it is so yummy...Quote:
Originally Posted by dev
ya capsicum saambar is my fav... :slurp:
and now bajji milagaai saambar also :redjump: :D
Very well said Nov...
being vegetarian.. I dont like to eat all those mock meat items.. but my non veg. frenz loves to eat them :)