Kugan's Kitchen Part 6

Selviem, I am sooo sorry, I will soon post the recipe for you.
Thanks for your nice post.
Take care, Kugan98

Dear Madhu, how are you?
What's wrong with you?
What type of health tips do you need?
Let us know we, will ask around and post it for you.
Take care, Kugan98

The grand old lady told me that when she runs out of veges,
this is a simple kuzhambu that she makes.
The taste was just out of the world.
Have it with steaming hot rice:-D Kugan98


ONION GRAVY

Ingredients:
250 grms sambar onions, whole
½ tsp turmeric powder
2 tsp chillie powder
½ tsp mustard seeds
1 sprig curry leaves
3 tbs oil
1 tsp tamarind paste in 1 cup water
1 tsp vellam in 1 cup water
1 tsp lime juice
Salt to taste

Method:
Heat oil in a wok, add in the mustard seeds and curry leaves.
Add in the peeled whole sambar onions sauté well.
Add in the tamarind water and jiggery water.
Add in also the chillie powder and turmeric powder.
Cook on medium heat till the onions are cooked.
Remove and add the lime juice





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Selviem, there are many ways to do this spicy kolukkatai.
Some grind the rice with dry red chillie then cook the flour over the stove.
I usually do it with rice flour and green chillies, also red chillies.
You can try out with red chillie powder or green chillies.
Selviem, another method is, season everything pour it into the flour.
Boil the water add slowly into the flour and mix with a wooden handle or spoon.


SPICY KOLUKKATAI

1 cup of rice flour
1 ¼ cup of water, more if needed
½ cup grated coconut
3 green chillies chopped fine less or more
2 shallots chopped fine
1 tbs channa dal
1 tbs urad dal
½ tsp mustard seeds
Little coriander leaves chopped fine
Few curry leaves sliced thinly
2 tbs oil
Salt as for taste

Method:
Heat the oil in a pot, add in the mustard seeds.
When they splutter, add in the channa dal, urad dal.
When they brown a bit, add in the chopped onions.

Add also the green chillies and curry leaves.
Sauté for a minute, add in the coconut, salt and the water.
Let it come to a boil, slow the fire, add in the coriander leaves.
(keep more boiling water near by )
Now slowly add in the flour little by little and mix well so
that the flour is cooked and no lumps.
The flour will form into a big ball.

When the flour is cool, take a small lemon size dough.
Press in your palms with your four fingers.
They will leave the impression of your fingers.
Now steam them for about 15 minutes in a idly cooker.
Remove and serve with coconut chutney.

Note: you can cut dry red chillies into small pieces
And add instead of the green chillies.
You can also cut up the kolukkatai into pieces and
Season them with mustard, seeds, dry red chillies, and curry leaves.
These are called talicha kolukkatai.

thanks a lot kugan for ur effort. i want to pack this for the kids tomorrow for their snack. they are behind me for more than a week, i do thalicha kolukatti same like u, but the little one will pick up kolukattai alone and eat, so i showed ur kolukattai pic for him, he said it is too tempting. after that i started searching i am not able to find it.

thank u so much kugan

tc

Thanks Selviem, hope this is the recipe that you were looking for.
Thanks take care, Kugan98

Well friends, i usually make channa dal boli.
This grand lady made this coconut poli for tea.
Tastes very nice. She said normally in shops,
they will not add the cashew nuts, because of costs.
Thanks, Kugan98


COCONUT POLI

Ingredients:
1 ½ cups of maida flour
1 tbs oil
Salt a pinch

2 cups of grated coconut
1 cup of powdered jiggery (less if you like)
5 cashew nuts
1 tsp roasted rava
1 tsp cardamom powder
Ghee and oil

Method:
Mix salt, oil with the flour.
Add water to make a soft dough.
Coat the dough with oil and let it rest for ½ an hour.

Dry roast the coconut a bit. Not until brown.
Add in the broken cashews, run in a dry mill for a minute.
Heat a wok with 3 tbs of water, add in the jiggery.
When it melts add in the coconut, cardamom powder.
Stir fry till the mixture is dry.
Add in the roasted rava, mix well and remove.

When cool, small balls of the mixture.
Take a small ball of the maida dough.
Cover the coconut ball with the maida dough.
Take a plastic paper or a piece of banana leaf.
Smear some oil on the paper. Place the ball on the paper.
Using your finger tips spread it into a thin circle.

Place a dosai kal on the stove. When heated, put the flattened poli.
Keep the stove on medium heat. apply little ghee around the poli.
Flip the poli, when one side is cooked.
Remove when cooked and serve.


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Sorry wrong posting, Kugan98

http://img152.imageshack.us/img152/5...oconutpoli.jpg Uploaded with ImageShack.us

NOV anneh got it thanks.
I had to try many times:banghead::banghead:
Thanks again, Kugan98

Selviem try this method too.
I think you wanted this type. Kugan98


RICE SPICY PIDI KOLUKKATAI

Ingredients:
2 cups of raw rice, soaked and semi dried
2 green chillies chopped fine
2 tbs grated coconut
2 tbs oil
¼ tsp urad dal, a bit broken
¼ tsp mustard seeds
¼ tsp moong dal
¼ tsp asafoetida powder
Few curry leaves sliced
3 cups of water ( keep more boiling water handy))
Salt to taste

To Dry Roast And Grind To A coarse Powder:
1 tbs channa dal
1 tbs toor dal
1 tbs urad dal
2 dry red chillies

Method:
Grind the rice in a mixie to a rava consistency.
Dry roast all the items and grind to a coarse powder.
Mix the two powders and keep aside.

Heat oil in a wok, add in the mustard seeds,
Now add in the urad dal, moong dal, asafoetida powder.
Also the curry leaves, and the green chillies.
Sauté well, all the ingredients.
Now add in the water, salt and the coconut.
Let it come to a slow boil.

Now keep the flame to a medium heat.
Add in the prepared rice mixture.
Mix it well, and let it cook for about 3 minutes.
(sprinkle little water if needed)
Switch off the stove, keep it covered till contents are a bit warm.

Mix the cooked flour nicely, grease the idli plates.
Just wet your palms and shape the flour into oval balls.
Press with your fingers to get the dent.

Steam the pidi kolukkatai for about 10 minutes.
Let it cool for a minute, remove from the idli plate.
Offer it to God and enjoy it.

NOTE:
You can eat it as it is or serve it with any chutney.







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