Selviem, thanks a ton for all the recipes.
Your urad dal saatham is something new to me.
I will try and post the feed back.
Thanks also for the tips on cooking other dishes.
Will keep in mind, and try other versions also.
Thanks, Selviem. Kugan98
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Selviem, thanks a ton for all the recipes.
Your urad dal saatham is something new to me.
I will try and post the feed back.
Thanks also for the tips on cooking other dishes.
Will keep in mind, and try other versions also.
Thanks, Selviem. Kugan98
Aarthii, thanks for all the feed backs.
I am glad you liked the aapam.
Now you have many new recipes to try.
Good for you Aarthii.
Take care. Kugan98
Suvai thanks for all your comments.
Suvai, I am very happy with Aarthii.
She is no mini Kugan.
She is maxi kugan.
Suvai I will soon post the recipe for theeyal.
Take care. Kugan98
Selviem, NOV anneh has posted the picture of couscous.
You can make varities of dishes this couscous.
I do not know if you can get it in India.
You can try the big supermarkets.
I remember buying it for my aunt, long time ago
from Malaysia.
Selviem the round jackfruit you mentioned must be breadfruit.
In Tamil it is known as irapalakai.
I am posting the picture of it, see if it is the one.
You can cook many types of dishes with the breadfruit.
It can be sliced thin and fried the same way we do
banana fitters. Very tasty with hot cup of tea.
Thanks Selviem. Kugan98
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Quote:
Originally Posted by dev
Dev, I made your dhanasak dish to day.
The pumpkin gives it a unique taste.
The cinnamon and cardamoms the nice smell.
Thanks Dev for the nice recipe.
Kugan98
The Dhanasak:
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Try this idli.
KANJEEVARAM IDLI
Ingredients:
250 grms raw rice
200 grms urad dal
2 tsp salt or to taste
4 tsp melted ghee
2 tsp black pepper crushed roughly
2 tsp cumin seeds
cup of thick curds
tsp cooking soda.
Method:
Soak the rice and the dal for about 3 hours.
Grind to a little coarse thick batter.
Keep the batter till the next day for use.
Before steaming the idlis, add all the other
Ingredients and mix well.
Oil the idli plates pour the batter and steam
the idlis as usual.
Note: normally the batter is poured into a round
container, steamed, and cut into slices.
At times it is steamed in tumblers.
Serve with chutney or idli milagai podi.
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It will be good to take this steaming porridge,
for tea, when it is a very cold evening.
GOTHAMBA PRADHAMAN
In Malaysia we will call it bubur gandum.
In Kerala it is a paayasam.
Ingredients:
1 cup cracked wheat
4 tbs ghee
2 cups brown sugar make into a thick syrup
6 cups coconut milk
1 tsp cardamom powder
A pinch of ginger powder
Method:
Wash the wheat and drain.
Heat 2 tbs of ghee in a pot and toast the wheat for 2 to 3 minutes.
Stir in 1 cup of water and bring it to a boil.
Stir periodically to make sure that the grains do not stick to the pot.
Simmer until the wheat is well cooked.
Add in the brown sugar syrup, stir well.
Add in the coconut milk and cook over a very slow flame.
Boiling will result in curdling of coconut milk.
Once the coconut milk has thickned, sprinkle the cardamom
powder and ginger powder and the remaining ghee.
Stir gently and remove.
Keep the pot covered otherwise the coconut milk
will form a skin on the top. Serve it warm or cold.
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Simple coconut milk rice.
COCONUT MILK RICE
Ingredients:
2 cups basmathi rice washed and soaked for 20 minutes.
3 cups of coconut milk ( thin and thick)
2 onions finely chopped
4 green chillies sliced
1 tsp ginger paste
1 tsp garlic paste
1/4 cup chopped coriander leaves
1/4 cup mint leaves
1 piece cinnamon stick
2 cardamoms
2 cloves
1 tsp cumin seeds
1 sprig curry leaves
3 tbs of ghee
Salt to taste
Method:
You can cook this in a rice cooker, or absorbent method.
In the rice cooker, add in the ghee.
Now add the cumin seeds, cardamom, cinnamon and cloves.
When they splutter add the sliced onions ,curry leaves and fry till
golden brown. Now add in the green chillies and the pastes.
Fry for a few seconds, now add in the rice, coconut milk,
salt, mint leaves and coriander leaves. Give a good stir and close.
The rice will be done.
If you are using a pot, cook on low heat, till all the liquid
is evaporated , off the stove, cover the
pot tightly and let it cook on its own steam.
Goes well with any kurmas.
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kugan,
thanks kugan. the palakai picture is same what i mentioned in my receipe. ulunthu satham, u try it is very healthy.
selvi
kugan,
post some receipes of couscous. i knew only ur uppma.
selvi