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Kugan's Kitchen
[tscii]
SUNDAKAI PRETTAL
Ingredients:
½ cup sundakai mashed and washed
1 big onion chopped
3 pips of garlic
2 tbs thick tamarind juice
1 tbs sesame seeds roasted and pounded
¼ tsp tumeric powder
Little coriander leaves
Little curry leaves
A pinch of jaggery
1 tbs oil
Salt to taste
To grind:
6 red chillies
2 tbs coconut
2 tsp coriander seeds
½ tsp cumin seeds
Method:
Heat oil in a wok, add the sundakai and onions and
Sauté well till the colour changes.
Add the tamarind juice, salt, tumeric powder and jaggery
And enough water and cook.
Add the ground ingredients and the garlic and cook
Till the gravy is dry. Add in the roasted sesame seed powder
Dish out and garnish with coriander leaves and curry leaves.
Serve with rice.
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Kugan's Kitchen
KALKANDU VADAI
300 grms urad dal
1 tbs raw rice
300 grms kalkandu
Oil for frying
Method:
Wash and soak the urad dal and rice for about 30 minutes.
Powder the kalkandu and keep aside.
Now grind the urad dal and rice to a fine paste
Using very little water as possible.
Keep the ground dal in the fridge for about 20 minutes to harden.
Now add the powdered kalkandu and mix well.
The batter will become watery.
Keep the dough again in the fridge for about 30 minutes.
Now heat oil in a wok, make small vadais and deep fry
On medium heat. The vadais will become dark brown or black
If fried in very hot oil. It might be raw inside.
These vadais will puff up very well and be soft.
Fry few at a time. Drain it on tissue papers.
It keeps well for about 3 days.
Note: I used the traditional atu kal to grind the dough.
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Re: Kugan's Kitchen
Wow kugan, this is new one... will definetely try... :D
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Kugan's Kitchen
Thanks Madhu, and give us the feedback.
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Kugan's Kitchen
[tscii]
PARUPPU TUVAYAL
Ingredients:
¼ cup tur dal
2 small red onions
3 pips garlic
6 dry red chillies
½ tsp tamarind paste
½ tsp oil
Salt to taste
Water.
Method:
Heat the oil and fry the dal to a golden brown colour.
Remove, now fry the dry red chillies.
Let both cool well.
In mixie use little water and grind it to a smooth tuvayal,
With all the other ingredients.
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Kugan's Kitchen
[tscii]We make beautiful soft aapam without adding urad dal.
Aapam
Ingredients
2 cups raw rice
½ a tsp methi seeds
½ cup scraped coconut
½ cup cooked rice
coconut water if you have
1 tsp salt
1 tsp yeast granules
1 tbs sugar
1cup of thick coconut milk made from 1 coconut
3 cups of thin coconut milk or as needed
3 tbs sugar or more
Method:
Wash the rice and soak the rice with the methi seeds for 5 to 6 hours.
Then grind the rice with the methi seeds, boiled rice, and scrapped coconut, using coconut water if you have, or use the water in which you soaked the rice, to a thick fine paste.
Now add the salt , yeast, and sugar and mix well.
Leave it to ferment for about 7 hours.
Next morning, slowly add the thick milk, thin milk ,and the sugar.
The flour should be a bit watery and coat the ladle. Do not stir a lot.
Heat the aapa chatti,
Wipe it with a oil cloth.
When the pan is hot, take a small ladleful of the batter and pour it in the chatti. Swirl it around once in a clock wise motion.
( If you swirl it more than once , you will not get a thin frilly layer)
Cover the chatti and let it cook on a slow fire.
(If your ladle is big, the center part will not cook)
Serve it hot with sweet thick coconut milk.
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Kugan's kitchen
[tscii]Another vege which is often cooked in our house.
BITTER GOURD MASALA
Ingredients:
300 grms bittergourd cut into small pieces.
2 big tomatoes chopped
2 big onions chopped
8 pips garlic chopped
1 tsp tamarind juice
1 tsp coriander powder
1 tsp chillie powder
½ tsp tumeric powder
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2 tbs oil
Salt to taste
Little coriander leaves
Little jaggery
Method:
Heat a wok with the oil, add in the mustard, cumin and curry leaves.
Now add in the chopped onions and garlic, sauté well.
Add in the bittergourd and cook it in a slow fire
Stirring often. When nearly cooked, add in the chopped tomatoes,
Coriander, chillie and tumeric powders, salt and tamarind juice.
Cook till oil seperates, add in the jaggery. Remove and garnish
With coriander leaves.
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hey wow...
A person like me, who is least interested in cooking, feels tempted to try ur dishes.
I shall post feedback when and if I try any.
Keep rolling ur thread.
probably ur signature has its impact after all :D
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Kugan's Kitchen
Thanks Shakti, your name has all the power.
I would be glad to get feedbacks.
It will inspire us to post more.
Makkal Shakti :D
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kugan, we add perungayam to parrupu thogayal :)