Kugan's Kitchen

[kugan98]

[tscii]
TAALICHA KOZUKKATTAI
Another disappearing dish

Ingredients:
1 cup rice flour either steamed or dry fried.
½ cup coconut
Salt to taste

For tempering:
2 small red onions slices
2 dry red chillies cut into pieces
1 sprig curry leaves
½ tsp mustard seeds
½ tsp urad dal
2 tsp oil

Method:
Mix the flour, coconut and salt well.
Add boiling water little by little and make
It into a dough. When cool mix nicely.
Now make the dough into obolong kozukkattati.
( some thing like sausages )

In a broad vessel boil about 6 cups of water.
When the water is boiling vigorously, slowly
Add 3, 4 kozukkattais at a time.
The water should be continuously boiling on a medium flame.
The kozukkatis will start floating, once they are cooked.
Remove them slowly with a profated spoon.
Do the same to all the kozukkattis.
When they are cool, cut them into ½ inch pieces.

Heat a wok with oil, add the mustard seeds, and urad dal.
Now add the onions, red chillies, and curry leaves.
When the onions are lightly brown, add in the cut kozukkattais.
Stir fry nicely and remove. You have to eat it with the cut chillies
For the ommph.

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[vm]

Kugan,

Nice to see traditional and disappearing recipe series. I will one by one and let you know.

Keep going.

[kugan98]

Thanks VM, responses like this inspire us to write more.
Try them, they are very simple to make. Thanks again.

[suvai]

Hi Kugan,
Aapathuku...u have said use "boiled rice" does this mean puzhungal arisi or is it vega vaitha rice? which one can u please clarify.....thank u.
regards
s

[kugan98]

Suvai, I am sorry for confusing you.
Its cooked rice. This makes the aapam spongy.
I have made changes to the recipe.
Try it you will love it.
Thanks.

[kugan98]

You can call this stuffed roti canai.

MURTABAK

First the onion pickle:
1 big red onion sliced finely
Little sugar
Little salt
Little vinegar
A little hot water
A drop of red colour

Mix well the above and keep overnight.

Murtabak filling

250 grms ground chicken or lamb
2 tsp ghee
1 onion finely chopped
1 tsp fresh ginger finely chopped
1 tbs meat curry powder
1 tsp cilantro finely chopped
1 tsp fresh mint finely chopped

Method:
In a wok add the ghee, add the ginger,onion,
And meat curry powder. Stir fry for 2 minutes.
Add in the ground meat, break up the meat so that
There is no clumps , cook till well browned.
Add the cilantro and mint, stir to mix well with meat.
Remove and let it cool completely.

To prepare the murtabak.:

Take a portion of a prepared roti canai dough.
Spread it into a paper-thin sheet.
Take a big cup, break an egg into it.
Add some chopped onions and chopped green chillies
Into the cup. Add about 2 tbs of the meat filling into the cup.
Add a pinch of salt and beat it well with a fork.
Spoon the mixture evenly on the dough.
Fold the four sides into a nice square.
Carefully and quickly lift the murtabak using both hands on to
A preheated and well greased griddle.
Cook for 2 to 3 minutes till golden brown.
Flip over the other side slowly, add a little ghee
And brown the other side also.
Remove and serve with the onion pickle and dal curry.


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The onion pickle
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[kugan98]

[tscii]
ROTI CANAI

3 cups all purpose flour
1 tbs cooking oil
1 tbs margarine
Salt to taste
1 to 1.5 cups of water
Extra margarine

Method:
Mix the salt with the water.
Add the liquid into the flour bit by bit and knead the flour.
Add the cooking oil and the margarine.
Knead to form a soft dough. Leave it covered for about 30 minutes.
Divide the dough into 10 portion and mould into balls.
Coat the balls with margarine so that they won’t stick to each other.
Leave to rest for about 3 hours.
Spread each ball on a smooth surface to form a very thin layer.
Bring the sides to the centre, to form a long dough.
Hold upwards and swirl it to form a disk.
Flatten it with your palm, fry on a hot plate with a bit of oil.
After it is cooked remove it to a plate. Crush the roti canai
With both your hands to loosen the layers.
Enjoy with dal.

The thinly spread dough
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The cooked roti canai
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[NOV]

some notes kugan:

1. I dont like the pickled onions served in KL restaurant and prefer the Penang variety.
We slice the red onion and some red/green chilly, add salt and vinegar (liberally) and leave it to ferment.

2. Roti Canai is nothing but parOtta from TN.

3. Add some condensed milk when making the dough.

4. After making the spiral disk, you need to rest it for at least 15 mins, before flattening it.
Also leaving the dough overnight, brings better results.

[kugan98]

Oh! I did not know that you can cook.

Thanks Nov for the tips. I normally do not add
condensed milk to the dough.
Some people also add an egg to the dough.
I will try resting the dough before flattening it.

I make the green chillie pickle for my noodles.

Good Nov, I like your contributions.
More ideas the better.
Thanks.

Homemade green chillies in vinegar.


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[NOV]

Oh! I did not know that you can cook.

if you search the archives, you can find many of my contributions.