You are a born cook....whatelse can I say,,,!! :cheer:Quote:
Originally Posted by kugan98
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You are a born cook....whatelse can I say,,,!! :cheer:Quote:
Originally Posted by kugan98
Kugan where did you get this chip slicer? Is it purchased locally or from India? If you could tell me the place - either Klang, Brickfields or Jalan Ampang, KL...I wud be able to get it. This look quite durable and steady. :DQuote:
Originally Posted by kugan98
I speak Malayalam at home so I cud understand wat you have just said. Sanskrit is the mother of all our languages....if Ganesh-ji is Modhaka priyan then I am Modhaka priya..!! :lol:Quote:
Originally Posted by rajraj
Sonu, I am sooo glad to see your post.
I was feeling very lonely in the forum.
Only Dev and Tamby kept me company.
Sonu, how is your health now?
Please do not worry about the thread.
Take care of your health first.
I prayed for all my friends in the temple yesterday.
The prayer was organized by my relative, owner of the
Kuil magazine.
Sonu let me ask around, as to what to add instead
of the fresh curds.
You can try the jackfruit payaasam.
The aroma was fantastic.
Thanks to NOV anneh for the suggestion.
Take care Sonu, Kugan98
I found out lately that you can even deep fry the
modagams . I have not seen such modagams.
Dev, do you anything about this.
Thanks, Kugan98
Some smart guy would have tried it out - it must be like the curry puffs we fry but I still prefer steamed modhakam....even Modhaka Priyan will agree with me ...!! :lol:Quote:
Originally Posted by kugan98
Kugan... when I read this posting I felt so so sad and sorry for those poor ppl....but then I told myself and felt comfortable that at least they don't go on a starving spree. :(Quote:
Originally Posted by kugan98
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Fenugreek Sambar
Tuvar dhal 3/4 cup
Chopped fenugreek leaves 1 cup
Cooked cubed potatoes 1 cup
Slit green chillies 4
Dry red chillies 2
Tamarind the size of a large lemon
Ghee 2 tbsps
Jaggery powder 1 tbsp
Rasam or sambar powder 2 1/2 tsps
Salt 2 tsps
Mustard seeds 1 tsp
Asofoetida 1 tsp
Split black gram dhal 1 tsp
Asofoetida powder 1/2 tsp
Cook the dhal with 1 1/2 cups of water in a pressure cooker. Churn till smooth and keep aside. Soak the tamarind in 1 1/2 cups of water, squeeze well and strain out the juice. Heat the ghee in a vessel, add the mustard, red chillies, black gram dhal and asofoetida. When the mustard seeds splutter, add the fenugreek, potato and green chillies. Fry for a few minutes then remove and set aside. In the same vessel, pour the tamarind juice and boil it with salt and jaggery powder for several minutes. Add the cooked dhal, the fried items and rasam or sambar powder. Boil until the sambar is reasonably thick. Remove and serve hot.
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Pith Sambhar
Pith 3 cups (peeled and cut into moderate chunks)
Tuvar dhal 1/2 cup (cooked and mashed)
Tamarind small lemon size
Coconut 1/2 cup
Coriander seeds 2 tbsps
Oil 2 tbsps
Cumin seeds (jeera) 1 tsp
Fenugreek seeds (methi) 1/2 tsp
Jaggery 2 tsps
Salt 1 3/4 tsps
Dry red chillies 6 (to taste)
Green chillies 2 (slit)
Mustard seeds 1/2 tsp
Heat a tablespoon of oil in a pan. On moderate heat, fry the fenugreek seeds till light gold. Add the red chillies, coriander and cumin seeds and fry till well roasted. Then add the coconut and fry well. When cool, grind in a blender till a smooth paste adding a little water. Cook the pumpkin chunks till tender and keep aside. Soak the tamarind in a little water and squeeze out the juice. Cook the juice in a thick vessel, with a pinch of turmeric powder for several minutes. Add the dhal, salt, pumpkin bits, green chilli and the ground paste. Simmer till you get a semi-thick consistency and add a little water if necessary. Heat the remaining tablespoon of oil in a pan and add the mustard seeds. When it splutters, pour into the sambhar. Serve the sambhar hot with rice or roti.
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Sambar #1
1/2 cup (heaped) thur dal (papu)
2 tbsps coconut gratings
1 tbsp bengal gram dal
2 sprig curry leaves
1 tsp mustard seeds
tamarind lump (the size of a marble)
2 tsps (heaped) coriander seeds
2 tbsps oil
1/2 tsp cumin seeds
1 bunch coriander leaves
1/2 tsp fenugreek seeds
salt to taste
8 peppercorns
chunks of vegetables (tomato, squash, potato, okra, raw bananna, etc.
1 small piece turmeric
1 small piece asafoetida (ingua)
6 red chillies
Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling water. Cook until soft. Take a little oil in a frying pan on another flame. Roast mustard, coriander, fenugrek, cumin, pepper, turmeric, red chillies, asafoetida, bengal gram dal, coconut gratings and 1 sprig of curry leaves - all in the same sequence, until brown. Grind all the roasted ingredients with tamarind to a fairly smooth paste. To the cooked thur dal, add vegetable pieces and a few coriander leaves. Cook until tender. Then add salt along with ground masala (paste made above) and some water. Boil well. When done, remove from flame. Garnish with bits of coriander leaves.