nov anna I am back. Though wont be that often I am dying to read all the posts in my absence. first i was disappointed that KK 7 was not updated after oct then I found you are continuing in separate thread. Super Super fantastic pictures. Try panni solren. Daughter will be 3 months in 3 days.
Nice to see you Sangeetha. Wow, your girl is 3 months? Time flies.
No, this is NOT an extension of Kugan's fabulous thread... no way can I be any thing like her.
I just want to share my recipes before I leave this world, so that they are not lost forever.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
You should be, by now, knowing how to prepare the masalas for currys and gravies. Chicken Kuzhambu is fairly easy and quick to make, which goes well with plain rice, idilis, dosas or chapathis.
The cooking method is simple too :
Oil - spalter Star anis, cinamon sticks, curry leaves (cardamon or cloves are optional) - add onions - add tomatoes - add salt - add ginger garlic paste.
Optional - Add vegetables (you can add green peas or chenna dhal, potatoes, beans, carrots etc., just make sure you 3/4 cook them well before. I used only green peas.)
Add meat (you can use very less meat, I just used a piece of chicken wings.)
Add water (1/2 tumbler) and allow the meat to cook, takes not more than 10 minutes.
Add masala - stir well - Add 1 and half tumbler of water - cook covered for 10 minutes in low flame.
Open lid, stir for 5 minutes in low flame. Optional - add Coconut paste or corriandre leaves. Or a boiled Egg.
1.
Make a soft dough with white flour rubbed with butter and seasoned with salt.
Set aside to rest.
2.
Slice red onions, green chilly, add salt and vinegar and leave to rest at least 4-6 hours. If you want, add a little red coloring.
This is the pickle accompaniment.
3.
De-skin sweet potato, cut into small cubes and cook in water, till soft. (Can be substituted with potato).
Dry fry small pieces of cinnamon, star anise and cloves (karuvaapattai, lavungapoo, kraambu)
Dry grind and keep aside. (I use idi-kallu)
In a pan, add sliced onion, green chilly, chopped ginger (one by one) in some hot oil. Once onion is soft, add cooked sweet potato, ground spices and salt to taste. Give a good stir and set aside to cool.
4.
Divide the dough into large balls and rest for 15 mins.
Roll out like poori.
Put filling sparingly on one half of the poori, carefully avoiding the edges.
Close up the poori and using a fork, seal the edges.
Deep fry in hot oil, till golden brown.
Serve warm, with pickled onions above.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Why Medium, as XL seems to be quite big. Followed exactly the recipe, the onion pickle was excellent.
Just an information for those who like to do the dough : I have done many French patisseries, so you can trust me. Here is the measurement for the dough, which will make the Puff crispy and golden.
White flour 150 gms + 100 gm butter + Salt + Water
Also, wet the circumfrence of the spread dough with water, just like how you do while gumming paper, then close it, and make sure it stays closed.
It is must to have it with the onion pickle, thats what makes a huge difference. Thanks Chef.
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