i have to prepare omam water as per kugan's instruction and give the kids regularly.
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i have to prepare omam water as per kugan's instruction and give the kids regularly.
suvai same pitch. i also made thayir cauliflower yesterday, it was super hit. thanks kugan. i made it for chappathi. night i made idiyappam, for that also we liked the taste.
Uncle ungala thaanE kitchen la irunthu ban paniyaichu, apurfum inga enna velai :lol2:Quote:
Originally Posted by rajraj
Dev
I was just joking, hope your kid gets well, soon, try this omam water, my mum still gives me when i get stomach :opps: :ashamed: upset and it does work :yes: and seeragam soaked overr night and eatetn in the morning with water also cools the stomach down.
Kugan akka
Do you know how to make 'Gobi manchurian' or something, it is is made from cauli flower, it is Gujarati dish ? Pls post the Recipe when u have time, no rush
Hi makkale....
How are you all ? naan analla irukken, konjam busy with office and homework.
Dear Friends of K K
My house grahapravesam is on Monday, June 7th. I had informed few of them whose mail id-s were with me. (Matravargal mannikkanum.)
All of you, Please treat this as my personal invitation / information and come and give your best wishes / blessings. (Just being practical as members are in different locations)
It will be a pleasure to have you all during the function.
Ippadikku
Ungal varugaiyai naadum
Sudha
Amam, yaro en perai elam pottangale ...
enge avanga ?
Suvai nga and Selviem, glad that you are liked the tayir cauliflower.
Opps :oops: , I did not even ask the mami's name.
Thanks to her for the recipe.
Thanks, Kugan98
Tamby, I think I have posted the recipe for Gobi Manchurian.
I will find the page and let you know.
Thanks, Kugan98.
Sudhama, thank you very much for your kind invitation.
May the Almighty Bless your new home, and its occupants.
Sudha, naangga ellarum vanthu ungga vetukku munaadi nikkaporom, sapadu ellam readyaai vatchukongga :lol:
God Bless You All.
Kugan98
[tscii]Suvai nga, semiya idli is made in many ways.
this is how we make. Very healthy because of the veges.
Its a good tiffin for the childrens.
It can be eaten plain or with any chutney of your choice.
SEMIYA IDLI
Ingredients:
1 ½ cups broken pieces of semiya
¼ cup rava
1 tbs ghee
1 ½ cups nicely beaten curds
A pinch of baking soda
Salt to taste
1 tbs minced coriander leaves
1 sprig curry leaves minced
2 green chillies chopped
2 tbs chopped onions
1 tsp grated ginger
2 tbs finely cut carrots
2 tbs finely sliced cabbage
Seasonings:
½ tsp mustard seeds
1 tsp urad dal
1 tsp channa dal
1 tbs oil
Method:
Roast the semiya and the rava separately in the ghee.
Keep aside.
Mix to gether the salt, soda and the curds.
Keep aside.
Heat a wok with the oil, add in the seasonings.
Sauté well, add in the onions, ginger, sauté for a moment.
Add in the rest of the chopped items.
Just stir fry for a moment and remove.
Let it cool a bit.
Now mix together the rava, semiya, the cooked veges.
Mix well, now add in the curd mixture.
The batter should be a little thick than our idli batter.
So be careful when you add the curds. Check for salt.
Leave it for about 10 minutes. Check again the consistency.
If it is very thick, then you can add little water.
Grease idli moulds well. Pour a ladle full of batter into each,
And steam for about 5 minutes, or till done.
It can be eaten as it is, or serve with any chutney.
I served with tomato chutney.
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[tscii]Suvai nga, my aunt told me about the devas and the asuras, united in their efforts to churn the celestial ocean of milk Ksheerasaagaram in quest of AMIRTA ( the nectar of life and immortality)
Here is the recipe for ksheeramurtham.
She said this is what she knows, sorry if it differs from others.
Thanks, Kugan98
KSHEERAMURTHAM
Ingredients:
3 ripe bananas
1 tsp raisins
1 tsp chopped dates
¼ cup grated jiggery
1 tsp honey
1 tsp ghee
1 tsp broken kalkandu (rock sugar)
1 pinch of sukku powder
¾ cup of fresh cow’s milk , boiled till ¼ cup
Method:
Boil the milk in a low fire till it becomes ¼ cup.
Keep this aside.
Powder the grated jiggery.
In a bowl, mash the bananas, add in the raisins, jaggery,
dates, honey, sukku powder, ghee and kalkandu, mix well.
Add in the warm milk to this mixture.
Offer to the Gods.
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Yes, it is the story when they used 'Vasuki' (snake) to churn out various AMirta's from the ocean, in the end what turned was poison, it started to leak from the ocean, this poison could have wiped out all living things on earth, hence the devas and asuras ran to Bhrama for help, he couldn't help. who in turn ran to vishnu for help, who couldnt help either . so all the asuras and devas along with vishnu and bhrama ran towards kailash to seek 'parameshwarar's help :notworthy:Quote:
Originally Posted by kugan98
who came to ocean, drank the poison, on hearing her pati (husband) drinking the poison, Parvathi ran to maheshwar and held his neck, hence the poison remained there. This is why Maheswar is also called as Neelakand(sanskrit) Thiru neelakantha peruman (tamil)
Moral of the story?
'Never be greedy for anything'
[tscii]
Enjoy your Palani Panchamirtham.
PANCHAMIRTHAM
Ingredients:
3 bananas
2 tsp honey
¼ cup powdered jiggery
2 tsp broken kalkandu
1 tbs ghee
Actually these are the main ingredients in the
Panchamirtham. Panch means five.
Special small sized viruppachi plantain is used.
They have very little water content.
The jiggery is from Kangeyam area called kandasari sugar.
Nowadays people add in, raisins, dates, cardamom powder
Almonds and so on.
Not only that, even chopped jack fruits, chopped mangoes,
fresh grapes and even apples are added.
These fresh fruits will soon ooze out liquid, and the
Panchmirtham will spoil fast.
So my aunt says, add what you like.
Mash up everything, offer to the Gods.
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kugan ka
melE enoda post padikaliya :(
Thanks Tamby for the story.
Now it comes to my mind slowly.
Vayasu aachi :lol:
Thanks again, Kugan98
:x :lol:Quote:
Originally Posted by kugan98
Our very own Suvai's Cauliflower Sambar.
Imm jor, jor. Thanks Suvai nga.
1) cauliflower sambar appropriate for idly/dosai/rava dosai & poori....hmmm never thought of making this!!!
Cauliflr - 1 break into small flowerlets
Onion - 1 chopped - 2 Tblspns (or more)
Boil the above two together with enough water...when tender add salt..& keep aside...do not over cook it.
small onions -2 Tblspns
Dhania - 1 Tblspn
Jeera - 1/2 Tblspn
Coconut grated - 1/2 or 3/4th kai alavu..
Red Chillies - 6 to 8
Karuvepilai - 1/2 kai or two sprigs
udaitha kadalai - 4 tspn (the recipe says fried channa dal i am assuming that it is udaicha kadalai)
Fry the above each seperately & then grind it to a paste & keep aside.
Now in a kadai add little oil / mustard seeds/ uluthamparupu/ red chilli/ when ulunthu brown add the boiled cauliflr & ground paste & mix it well & if its too thick add water & allow it to boil till raw smell goes....iraki.....add little lime & corriander/curry leaves...;-)
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kugan thanks a lot for so many receipes. semiya idli looks very different. let me try it out. caluliflower sambar is also quite interesting. will try next week.
sudha,
thanks for the invitation,
all the best, almighty will be with u always.
kugan,
I think they add a pinch of edible camphor (pachchai karpooram) for flavor in panchamrutham and heavily milk based desserts! :)
Hello nga kugan....asatho asathiteenga with semiya idly/cauliflr sambar/sksheeramrutham/panchamrutham..... :clap: :clap: :clap:
Thank u for trying it all out for us....;-)
I will surely try the semiya idly....it looks absolutely tempting....so are the rest of the items posted.
try pannitu solaren kandipa nga kugan...thanks once again for bravely trying out my recipes... :mrgreen:
Thank God the sambar turned out well kugan nga....i was not sure of the fried channa dal if it was udaitha kadalai or kadalai paruppu... :mrgreen:
Aunt ku muthala oru periya thanks sollunga she has given a wonderful recipe fit for Gods..;-)will surely try out both sksheeramrutham as well as panchamrutham.... will surely add a dash of pachai karpooram nga raj...thanks for yr tip too.
verum thanks-dhaanaa? :( enakku konjam anuppi vaikka maatteengaLaa? :lol:Quote:
Originally Posted by suvai
///digQuote:
Originally Posted by kugan98
forget the convulted versions. Read this: http://www.hinduwebsite.com/churning.asp
it also explains the symbolism behind the stories.
///end dig
Thanks Mr. rajraj for the information about edible camphor.
my aunt has wriiten to me about the
pacha karpooram, also tulasi leaves.
Normally my M.I.Law will add this patcha karpooram
when she make sakkarai ponggal.
It has to be very very tiny pinch.
Otherwise the smell will be over powering.
For that reason we do not add that for cooking anything.
If anyone is interested , they can add the patchai karpooram
to the pancharmirtham.
Thanks, Kugan98
Suvai nga we have to thank you for posting,
day to day simple and tasty dishes for us.
Thanks again Suvai, keep posting.
Kugan98
NOV anneh, thanks for the nice site.
Very interesting. Thanks, Kugan98
Another of our Suvai's super thogaiyal.
Add it to steaming rice, topped with
pure ghee, aaha semma taste. Kugan98
3) Ulunthu Thogaiyal.
2 karandi ulunthu
2 or 3 red chillies
kayam oru katti
fry the above in oil & grind it with tamarind & coconut.
Hot rice la ghee or nallenai pottu/thogaiyalai pisainthu saapitaa aaaha aaha thaan ;-)
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Here is another super dish by our Suvai.
Tomato Cashew Nut Gravy.
The name itself is so rich, so is the taste.
Thanks Suvai nga, nice dish to serve to guests.
Kugan98.
4) Tomato & cashewnut curry......... This one is superb my aunts recipe...;-)
1/4 kg tomatoes chopped
1/4 cup cashew nuts chopped fine
1 cup plain milk or coconut milk...i used plain milk...becoz coconut um heavy /cashew nut um heavy.
3 onions chopped
2 Tblspn or less sambar powder or any curry powder
1" piece cinnamon
1Tblspn ghee
1/2 lime (pptional)
salt to taste
In ghee add the cinamon/then brown the onions & then tomatoes when water has evaporated from the tomatoes add in the podi & chopped cashew nuts...fry this well in medium fire then add in the milk & cover & simmer...till the cashew nut gets cooked & then the raw smell of podi goes.....u can add lime to this ...if u want...goes well with poori & dosai.
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ahaaa....naan panarathai vida super ah paniteenga kugan ngo!!!everything looks perfect........ :clap: :clap: :thumbsup: :thumbsup:
kugan nga......recipes koduthidalaam....but u surely take the interest & prepare it....now that is something to be appreciated & commended!!
thank u !!!
suvai: uLundhu thovaiyal yaarukku koduppaanga theriyumaa? :)
verum thanks-dhaanaa? :( enakku konjam anuppi vaikka maatteengaLaa? :lol:[/quote]
anupita pochinga raj :-)
Rajraj sir, they give it to very, very old man :lol:
Kugan98
Friends, I am leaving to Trichy on the 6th morning.
I will be back on the 11th evening.
I will be staying in the Agasthiar Ashramam.
I will be praying for all my friends.
I want to have some peace, and also do anathanam.
Please keep the thread going, till I am back.
Take care, Kugan98.
Om Agasthisaaya Nama.
[tscii]Friends another nice recipe from the Mami, whom I met in the hospital. Enjoy them. Kugan98
DAL AND VEGE KULI PANIYARAM
Ingredients:
1 cup rice rava
½ cup urad dal
¼ cup channa dal
¼ cup toor dal
2 tbs chopped carrots
2 tbs chopped cabbage
2 tbs finely chopped spinach leaves
1 tsp ginger paste
1 tsp chillie powder
1 tsp finely chopped coriander leaves
½ tsp cumin seeds
2 tsp of oil
Salt to taste
Method:
Soak all the dals for about 5 hours.
Grind the dals to a thick fine paste.
Wash the rice rava, drain the water.
Add it to the ground dals.
Mix well, and let it ferment for about 9 hours
or over night.
The next day, heat 1 tsp of oil in a wok.
Add the cumin seeds, and ginger paste.
Sauté a little, add in the spinach first.
Sauté a little, add in the cabbage and carrots.
Add in the salt, chillie powder. Mix well and remove.
Now add the veges and coriander leaves to the ground
mixture. Stir well once.
Heat a kuli paniyara chatty, add ¼ tsp of gingelly oil
into the compartments. Pour a ladle of the dal mixture.
Flip it over when it is cooked on one side.
Remove and serve with coconut chutney.
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Friends, you all know how to make the basic china grass.
Well for 2 tsp of china grass powder, use 1 litre water and 250 grms sugar.
Well here is a China grass with lychee.
10 grms china grass powder
700 ml water
300 ml juice from the lychee fruit.
200 grms or less sugar to taste, as syrup has sugar.
cut the lychee fruits into long strips.
Boil the mixture, pour it into moulds or tray.
Scatter the lychee fruits, let it set.
Chill and cut into pieces.
You can do this method with any fruits.
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beautiful china grass kugan,
ohhhh wow :clap: :clap: :clap: beautiful china grass with lychee....apadiye eduthu saapidanum pola thonuthu.....it looks so refreshing nga kugan!!
Thanks for another nice recipe...;-)
loving the kuzhi paniyaram with a twist to add vegetables/dal..... :thumbsup: hmmmm very tempting nga kugan..... :mrgreen:
Have a wonderful & safe trip to the Ashram & enjoy the retreat......:-)
Any one with a recipe for - no deep frying rice paper spring roll?... I think its a vietnamese recipe...thanks!!
Malaysian kooda undu - ask kugan for popiah recipe. :slurp:Quote:
Originally Posted by suvai
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ya ya....correct nga nov...it is popiah!! ;-)
thank u thank u for the pic...
paavam avanga ooruku poraaanga...vanthathum ketkaren......:-)