Kugan's Kitchen

kugan,

Thanks a million for the awesome Honey chicken!! will try this weekend!

Superspiczy

Sudha's milagootal recipe:

step 1: Pressure cook 100 gms thoor dal or pasi paruppu.

step 2:cook 1 bunch of thandhu keerai or mulai keerai or 1 banglore kathrikai(chow chow), 1 pudalai or cabbage. that separately with little salt and little turmeric and perungayam powder.

step 3:In a kadai pour little oil and fry ulundha paruppu 2 table spoon, one dry chilli and one tbl spoon of milagu. add little perungayam also in the oil. add little seerakamand dry grind the fried stuffs. After it is powdered add quarter coconut-shredded, little water and grind, to make a masala.

step 4:Now in a kadai put one spoon oil, kadugu, ulundu and pour the pudalai which is cooked, with the water. Add the paruppu also and mix. Then add the masala and salt. Give it a good boil until it becomes think(kootu consistency). Add malli thazhai.

Serve with rice or chapathi or dosai...:slurp:

Thanks Dev for the nice recipe.
I will try and post the picture.
Thanks. Kugan98

[tscii]
LEMON RASAM

Ingredients:

100 grms toor dal
A pinch of tumeric powder
1 small tomato chopped fine
½ a lemon juice or more
1 tbs coriander leaves chopped
2 tsp ghee
1 sprig curry leaves
½ tsp cumin seeds
½ tsp mustard seeds
A pinch of asafetida
Salt to taste

To grind coarsely:
2 dry red chillie
2 pips garlic
1 tbs coriander seeds
1 tsp black pepper
1 tsp cumin seeds

Method:
Cook the toor dal with the tumeric powder in 5 cups of water.
See that the dal is well mashed.
Heat a wok, add in the ghee, add in the mustard seeds,
Cumin seeds and curry leaves. Stir well.
Now add the chopped tomatoes and sauté well.
Add in the asafoetida powder , the toor dal water 3 cups,
And the coarsely ground powder and salt.
Let it boil for about 5 minutes or more.
Remove and add the lemon juice to taste.
Garnish with the cut coriander leaves.
Serve with steaming rice.


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Friends something is wrong with my
Imageshack. I cannot post pictures.
I will post as soon as the problem is corrected.
Thanks. Kugan98.

Dear Kugan

Thank you for the lovely recipes. All of the gang is very active and I couldn’t cope with trying everything. Reading the fascinating recipes are a pleasure as well. Thank you all.

Picture of the Maa vilaku is very nice. I have never seen maavilaku like this but have tasted it. Do you leave the vilaku until all the ghee is used up? I tried the cluster beans poriyal and vengaya pulli curry. Both lovely. We call it venthaya kulambu as well. Masala podi is very useful for any curry. I am going to make rava idly and thengai chutney today and let you know.
Regards
Shanthy

Here is my mil's recipe for channa- koNdaikadalai- suNdal:

Soak channa overnight.
Pressure cook the soaked channa.
Heat oil in kadai and add chopped small onion and curry leaves and cooked channa and salt. Add to this a paste of these ingredients (prepared grinding in the mixie):
dhaniya seeds -2 tsp
cumin seeds -1/2 tsp
red chilli -2

Saute in slow fire till the gravy(paste) dries. Add coconut flakes and it is ready now to eat. A different, spicy favourite in our family.

:redjump: :redjump: :redjump: PP amma... vaanga vaanga... :swinghead:

Wowwwwww thx for the recipe PP ma... :ty:

:D

Thanks Shanthy for your kind feed back.
Yes Shanthy you have to wait till the ghee burns out.
It will give a very good aroma to the maa vilakku.
Then the vilakku is distributed as prasad.

Please post your feed back after trying out the
other recipes.
Thanks. Kugan98