adhudhaan vElaikku poraangaLe! ettu maNi nermaavadhu nimmadhiyaa irukkalaamnu! :lol:Quote:
Originally Posted by dev
Printable View
adhudhaan vElaikku poraangaLe! ettu maNi nermaavadhu nimmadhiyaa irukkalaamnu! :lol:Quote:
Originally Posted by dev
But neenga andha 8 mani nerathukkum serthu avanga vandhaprom imsai panniduveengale...:sigh: :PQuote:
Originally Posted by rajraj
Gatte ki sabji
Ingredients:
For the Gattas:
3/4 cup Bengal Gram Flour (besan)
1 tsp Chilli powder
1 tsp Fennel seeds
1/8 tsp Carom seeds (ajwain)
1 Tblsp. Curd (yoghurt)
1 Tblsp. Ghee
Salt to taste
For the Curry:
2 cups of Curd (yoghurt), beaten
1 Tblsp. Bengal Gram Flour (besan)
a handful fresh Curry Leaves
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1 Bay Leaf
1 Clove
1 inch Cinnamon stick
1 Green Cardamom
1/4 tsp Tumeric powder
2 tsp Chilli powder
2 tsp Corainder powder
2 Tblsp. Ghee
Salt to taste
For Garnish:
2 Tblsp. fresh Coriander, chopped
To make the gattas, combine all the ingredients and knead into a firm dough, using 1 to 2 tablespoons of water. Divide the mixture into 8 equal portions and roll each into a cylindar. Boil water in a pot, adding a little ghee, and cook the gattas in boiling water for 7 to 8 minutes, until they float on top. Drain and let them cool for a minute, then slice the gattas into ½ inch long pieces, and set aside.
For the curry, combine the beaten curds, besan, 1/2 cup of water and mix well so that no lumps remain. Blend in the curry leaves. In a little ghee, fry the cumin, mustard, fennel, asafoetida, bay leaf, clove, and cardamom. Last, add the turmeric, chilli powder and coriander and fry for a few seconds more. Add the curd mixture, 1 cup of water and salt. Bring to a boil and stirring constantly, so the curry does not 'split', or separate. Simmer for about 10 minutes, then add the gattas and bring to a boil. Garnish with coriander and offer.
Green Chickpea Kababs
Ingredients:
6 Green Chilis
4 fresh Curry Leaves
1 inch fresh Ginger
1 Tblsp. Coconut, grated
a pinch of Salt
1 tsp Cumin
¼ tsp Asafoetida
1 Tblsp. Ghee
2 cups Green Chickpeas
2 Tblsp. Besan (Chickpea flour)
½ cup Yoghurt Cheese
The night before, hang enough yoghurt to produce ½ cup of hung-yoghurt cheese. Grind to a fine paste the green chilis, curry leaves, ginger, coconut and salt. In a little ghee, fry the cumin seeds till they darken a shade, then add the asafoetida and chili-ginger paste. Fry for a minute or two, then add the green chickpeas and cook until they're soft (takes only a few minutes, like fresh green peas).
Add the yoghurt cheese to the peas with salt and continue cooking on low heat until all the moisture evaporates. Now mash the peas to a coarse consistency, sprinkle with besan, and mix well. Let the mixture cool, than shape the mashed chickpeas into 'logs' and slide them onto oiled skewers, keeping firm pressure on the kebabs to hold their shape. Broil in the oven for about five minutes, until golden brown on all sides. Offer with raita or a little yoghurt.
Chili Roasted Chickpeas
Ingredients:
1 cup Chickpeas (soaked)
2 tsp Chili Powder
1-1/2 tsp Salt
1 Tblsp. Lime Juice
Put the soaked (or canned) chickpeas in a pot with enough water to cover, and bring to a boil. Turn down the heat, add the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice.
Using a slotted spoon, lift the chickpeas out of the bowl and lay in a single layer on a greased baking sheet. Bake at 400° F for 15 minutes, then brush them with the lime juice remaining in the bowl. Repeat this three times, and the last time, sprinkle with the remaining chili powder and salt. When the chickpeas are golden brown and crispy, about an hour altogether, remove and cool, then offer.
Some of the nice variations in spice mixtures are curry powder, cumin and chili powder, or cumin, paprika, coriander and curry powder. Always add a little salt and roast on an oiled tray, or roll the chickpeas in a little ghee or olive oil before coating with the spices.
Chana Chole
Ingredients:
2 cups Chickpeas, soaked overnight
1 tsp Turmeric powder
½ tsp Asofoetida
Salt to taste
1 large ripe Tomato
1 inch fresh Ginger, cut in pieces
1 inch fresh Ginger minced
1 tsp Garam Masala powder
Ghee for tempering
a handful Coriander Leaves, chopped
a green or red chili
Add the chickpeas along with the turmeric, asofoetida, salt, chopped tomatoes, and pieces of ginger, and enough water to cover an inch above the ingredients. Cook on medium high until the chickpeas are nicely soft.
In a little ghee, fry the minced ginger until crispy, then add the garam masala, frying until the mixture dries, then add a little liquid from the chickpeas and stir. Add the cooked chickpeas and mix thoroughly. Cover and cook until done. With a mixing spoon, mash a few chickpeas up to add body to the gravy. Garnish with chopped coriander and thin-sliced chili, and offer.
Rose, I know the pickle that you want.
As Dev, suggested it will be like our pickle.
Anyway I will post the recipe soon with the picture.
Thanks, Kugan98
Thanks NOV anneh for all the nice recipes.
Some are very new to me.
Hope to try them.
What are green chickpeas?
Are they called pattani, or green peas?
Thanks NOV anneh. Take care, Kugan98
[tscii]Friends, I forgot, but remember the request for muttai kulambu.
Here it is. Kugan98
MUTTAI KULAMBU
Ingredients:
4 hard boiled eggs
1 onion sliced
1 tomato chopped
3 green chillies, slit 4 and cut across
6 pips garlic smashed
½ tsp ginger crushed
1 sprig curry leaves
½ tsp fenugreek seeds
½ tsp aniseeds
1 tbs oil
2 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
¼ tsp cumin powder
½ cup coconut milk (optional)
Little pepper powder
Little coriander leaves
Method:
Boil the eggs, de-shell and make some deep slits,
around the eggs. Do not break the eggs.
Heat oil in a wok, add in the fenugreek and aniseeds.
Let it splutter, add in the curry leaves, ginger and garlic.
Sauté well, add in onions, sauté till lightly brown.
Add in the tomatoes, green chillies, cook till mushy.
Now add in the chillie, coriander, turmeric, and cumin
powders. Stir well, cook for a minute.
Add 2 cups of water, and the coconut milk and salt.
Let it come to a slow boil.
The oil should separate in the kulambu.
Add in the pepper powder, the eggs.
Let it boil and slowly for few minutes.
Remove and garnish with the coriander leaves.
[html:b7f2ac6f99]
http://img571.imageshack.us/img571/7...taikulambu.jpg
[/html:b7f2ac6f99]
[tscii]This recipe too was a request.
I will have to go back the post to check.
Anyway here it is. Thanks, kugan98
AVAL PUTTU
Ingredients:
1 cup thick aval
1 cup grated jaggery
2 tbs grated coconut
1 tbs ghee
¼ tsp cardamom powder
Method:
Lightly roast the aval in a wok.
Let it cool and grind it little coarsely.
Now sprinkle little water, and mix the aval well.
Do it gently, it should be like bread crumbs. (uthir, uthir)
After 10 minutes, sprinkle little water more.
The aval should be soft, but uthir, uthir.
Heat a wok, add in the grated jaggery and little water.
Let it boil once, strain the syrup.
Now add the strained jaggery to the pan.
Cook till it forms a soft ball stage.
Now add in the coconut and stir well.
Lower the flame, and add in the aval little by little.
Keep the flame low for about 5 minutes.
Stir gently, till the aval puttu breaks down.
It will be like uthir, uthir.
Now add the ghee and the cardamom powder.
Mix gently. The aval puttu is ready for neivedhyam.
[html:da3aac5a3c]
http://img189.imageshack.us/img189/2873/img9072r.jpg
[/html:da3aac5a3c]
Aval puttu recipe looks very interesting... ut what is soft ball stage ?... Is it the 3rd stage after 1 kambi & 2 kambi patham?
Thanks kugan for the nice recipes.
It was me who asked for the recipes, he, he.
I will try out the two recipes soon.
Dev, as far as my little knowledge goes.
I think a soft ball consistency means,
when you drop a little of the syrup into ice water it will form a soft ball that will lose its shape when exposed to the air.
I hope I am right.
Sorry kugan for disturbing your field.
rose.
Kugan tried your kadappa and your spicy potato masala.
I liked it very much. Thanks kugan
Dev, Rose has given the right way to check the soft ball consistency. try out the recipe.
Thanks, Kugan98
Thanks Rose, I hope you will try out both the recipes.
Also thanks for answering Dev's question.
Rose, this is OUR thread. So please feel free.
All have the right to post recipes and give their views.
Rose, I forgot to say how my granny cooks the muttai kulambu.
She will add finely chopped onions and green chillies.
Also little salt and pepper powder to 2 beaten eggs.
She will also add 1 tsp of plain flour to the mixture.
Then she will make thick omlette with the mixture.
cut them up into 3 inch squares.
Then she will make the kulambu very very watery.
The same way that I have given.
Lastly she will add in the egg and remove.
The kulambu has to be watery, because when you put in
the egg omeltte they will absorb most of the gravy.
The soaked eggs will be soft and yummy to eat.
One more method is that, when the kulambu is fully cooked.
She will simmer the kulambu, then she will break one whole egg into the gravy. Do not distrub, let it fully cook.
If your pot is big you can break about 2 to 3 eggs.
Other wise, when i egg is fully cooked, remove gently to a plate and break the other egg.
This too will be very nice.
Try it out, thanks, kugan98
Gulabjamun, thank you very much for the nice feed back.
I think the Spicy Potato Masala recipe belongs to Selviem.
So a very big thank you to Selviem.
Please do try out the other recipes and post your feed backs.
Thanks, Kugan98
[tscii]Here is a very simple vendi recipe.
VENDI MASALA
Ingredients:
250 grms fresh vendi
2 big red onion chopped
2 big red tomato chopped
2 green chillies chopped
¼ cup coconut
1 tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
A pinch of asafoetida powder
1 tbs oil
Salt to taste
1 tbs coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
Little coriander leaves for garnishing
Lemon juice to taste
Method:
Grind the coconut with little water to a fine paste.
Keep aside.
Wash and cut the vendi to about 2 inches in length.
Sauté the pieces in little oil, until they are not sticky.
Keep aside.
Heat a wok with the oil. Add in the mustard and cumin.
Let them splutter, add in the asafoetida powder.
Now add in the chopped onions and sauté till lightly brown.
Add in the tomatoes, green chillies and curry leaves.
Cook till the tomatoes turn mushy.
Add in the chillie, coriander and turmeric powders.
Add also the salt mix well.
Now add in the vendi, stir well and cook on a low flame.
Cover the wok, and check often.
When the vendi is cooked, add in the ground coconut paste.
Mix well and let it boil once.
Add in the lemon juice and remove.
Garnish with the cut coriander leaves.
[html:31ea6f2453]
http://img138.imageshack.us/img138/8215/vendi.jpg
[/html:31ea6f2453]
very simple veNdi recipe is eating raw veNdikkaai from the plant ! I have done it when my mother had a garden! :lol:
Thanks a lot Rose...:)
Kugan, senju paarkiren aval puttu... we usually buy the medium thick aval...I guess that won't suit this recipe... thick aval vaanginaprom senju paarkiren...:) Vendi masala super... I used to make it the same way except that I add a lil fresh ground garam masala towards the end or sometimes whole garam masala along with the seasoning ingre...goes very well with rotis and bread...:slurp:
Raj uncle, tender vendakkai eaten fresh from the plant...hmmm....when I was a kutti paapa, I used to love it...but ippo andha texture pidikka maatengudhu...:roll:
Hi... prepared veg biriyani today... :redjump: turned out so well... idhuvaraikkum senjadhula indha vaatti thaan superaa vandhudhu... :D not specific to one recipe from this thread but somehow learnt to cook gud biriyani, thanks a lot kugan's kitchen group... :D
K, am gonna try this vendi masala this saturday, senji paathittu solren :D
Lost innocence? :lol:Quote:
Originally Posted by dev
:exactly:Quote:
Originally Posted by rajraj
Akka ,,, thanks for appending the links for some nice cauliflower recipes.I ended up doing cauliflower spicy masala and cauliflower pakoda
Vendi masala looks inviting ...:)
Appo unga version of biriyani recpe post pannunga MS...:)Quote:
Originally Posted by Madhu Sree
Dev, try the aval puttu and see.
The next is aval kitchadi :lol:
Thanks Dev, Kugan98
Madhu, vanggo, vanggo.
So glad to see your post.
Glad that your biryani came off nice.
So it must be a kalapadum biryani :lol:
What ever it is I am glad for you.
Thanks, Kugan98
Thanks Nithi, I am very happy that I was of use to you.
I have another simple vendi recipe that I cook often.
I will post the recipe soon.
Thanks, Kugan98
[tscii]Dear Rose here is your blimbi pickle. Enjoy.
ACHAR BLIMBI
Ingredients:
1 cup blimbi cut into rounds.
6 pips garlic sliced into two.
3 green chillies sliced
1 tsp ginger sliced
1 sprig curry leaves
1 ½ tsp chillie powder
½ tsp mustard seeds
1 tsp vinegar
2 tsp oil
Salt to taste
To dry roast and powder:
½ tsp fenugreek seeds
½ tsp mustard seeds
A pinch turmeric powder
A pinch asafoetida powder
Method:
Wash and dry the blimbi. Cut into rounds.
Mix with the dry powders and salt.
Keep aside for about 20 minutes.
Heat a wok, with the oil, add in the mustard seeds.
When it splutters, add in the garlic, ginger.
Add also the green chillies and curry leaves.
Sauté for a minute. Add in the blimbi and red chillie powder.
Sauté nicely, add in the vinegar and remove.
Cool and keep in the fridge.
The Blimbi On The Tree:
[html:99310c0c08]
http://img178.imageshack.us/img178/4536/img2959p.jpg
[/html:99310c0c08]
The Pickle:
[html:99310c0c08]
http://img517.imageshack.us/img517/8840/blimbi.jpg
[/html:99310c0c08]
WISHING OUR DEAR FRIEND SUDHA
A VERY HAPPY BIRTHDAY
FROM THE KUGAN'S KITCHEN
A Vegetarian Cake
[html:6d955e1fc9]
http://img299.imageshack.us/img299/1...thdaycakea.jpg
[/html:6d955e1fc9]
[tscii]A simple cabbage poriyal.
SESAME CABBAGE
Ingredients:
300 grms cabbage cut into big pieces
1 big onion sliced
2 big tomatoes chopped big
½ tsp cumin seeds
1 tsp oil
1 sprig curry leaves
Salt to taste
To dry roast and grind to powder paste:
1 tbs sesame seeds
1 tbs grated coconut
4 dry chillies
Little turmeric powder
Method:
Heat a wok with the oil, add in the cumin seeds and curry leaves.
Let it splutter, now add in the onions and sauté, till lightly brown.
Now add in the tomatoes and salt. Cook till a bit mushy.
Now add in the cabbage, give a good stir.
Cover and cook for a minute. Remove the cover.
The cabbage would have shrunk and released some juice.
Add in the sesame powder paste.
Mix well and cook for a second and remove.
Serve with rice.
[html:87a649bfb8]
http://img228.imageshack.us/img228/2...bbagefried.jpg
[/html:87a649bfb8]
Interesting recipe...rombe diffa iruku K...will try...:)
Kugan thank you thank you.
All nice recipes. will try soon.
your pickle looks so mouthwatering.
Simple cabbage looks very yummy.
One more request, how to cook dal makini.
Happy birthday Sudha
Rose
Sudha akka, wish you a very happy Bday...:D
Thanks Dev and Rose for your nice comments.
Rose your dal makani is coming soon.
Thanks, Kugan
This is the South Indian Mustard Potatoes.
This recipe was posted by our NOV anneh.
Of course it is from the ISKON.
A very simple recipe, where children will enjoy it.
Very little chillie. They have used 1 bulb fennel.
I cannot get it here so I used a big onion.
Thanks, Kugan98
South Indian Mustard Potatoes
Ingredients:
1 lb. Potatoes
1 bulb Fennel
1/4 minced Green Chili
1 tsp Mustard Seed
1 tsp Channa dal
1 tsp whole Urad dal
a spring of fresh Curry Leaves
1/2 tsp Turmeric
Salt to taste
2 Tblsp. Mustard Oil
Peel and cube the potatoes. In the oil, fry the finely chopped fennel and green chili, then add the mustard seeds until they pop, followed by the dal and curry leaves. When all are crisped, add the potatoes, salt and turmeric. Cook on low heat with the lid on until potatoes are done. Add scant water as needed to keep from sticking.
This is how a bulb of fennel looks:
[html:581888a647]
http://img198.imageshack.us/img198/8340/bulbfennel.jpg
[/html:581888a647]
The Mustard Potatoes:
[html:581888a647]
http://img545.imageshack.us/img545/1214/potatoz.jpg
[/html:581888a647]
[tscii]This is another recipe from NOV anneh.
I have a similar recipe called Potatoes in tomato sauce.
I cannot remember posting it.
I will post soon.
Cube the potatoes into reasonable cubes.
I followed the recipe and cut into big chunks.
Thanks, Kugan
Amritsari Aloo
Ingredients:
5 Potatoes
5 Tblsp. Mustard Oil
1 Tblsp. Panch poran
a spring fresh Curry Leaves
¼ tsp Turmeric
½ tsp Red Chili powder
3 Tomatoes, pureed
4 cups Water
Salt to taste
A handful Cilantro Leaves
Boil the potatoes, cutting three of them into big pieces and coarsely mashing the other two. In a little hot oil fry the panch poran, chili powder, turmeric and curry leaves. Add the tomatoes, and cook, stirring often, until the liquid evaporates. Add the potatoes along with 4 cups of water, and bring to a boil. Add the salt and cilantro leaves, and let the potatoes boil for ten minutes, then offer hot with bread.
[html:d631b0c591]
http://img706.imageshack.us/img706/1581/alooe.jpg
[/html:d631b0c591]
kugan: unga veettukku pakkathu veedu vaadagaikku kidaikkumaa? naan vandhuduren! neenga ennai dinner-ukku azhaikkalennaakooda unga samaiyal vaasanai podhum! vayiru nirambidum! :)
Uncle, super aunty irukkum pothu,
eathukku vasani mattum.
I know aunty is a super cook.
Get some recipes from her and post to us.
Let me too become a super cook like aunty.
Take care, uncle. Kugan
This is my version of the similar recipe.
POTATOES IN TOMATO SAUCE
5 medium size potatoes
3 red ripe sour tomatoes
1 tsp aniseed
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
2 tsp chillie powder (more if you like hot )
1/4 tsp tumeric powder
1 tsp of panch poran
1 sprig curry leaves
little coriander leaves for garnishing
1 tbs oil
salt
Method:
Puree tomatoes
Boil the potatoes and cut into reasonable cubes
In a pan, heat oil,add the spices and the curry leaves.
Add the tomato puree, chillie powder, and the tumeric powder.
Fry till the raw smell the fresh tomatoes goes.
Add the potatoes, and mix well .
Add 2 cups of water and boil.
Mash some of the potatoes to get a thick gravy.
Add salt, garnish with coriander leaves.
Remove from fire. Serve with roti or puris.
Note: If your tomatoes are not sour
Squeeze some lime juice in the end.
[html:0faea86982]
http://img836.imageshack.us/img836/1732/potatos.jpg
[/html:0faea86982]