Kugan's Kitchen Part 2

Selvika,thanks for small onion theeyal recipe.

as i said before theeyal is my favourite kulambu,Thanks for posting one more method of making it.Thanks a lot selvika.

Selvika,tonight dinner is urs sweet potato aadai. :)
epdiyo en husband thedi pidichu vangittu vanthuttaru. :o
Have soaked rice already.
Will give u the feedback tonight.

Thayir Patchadi

Required Items:

Small Cucumber: 1 cup (Peel the skin & Chop into small pieces)
Carrot: ½ cup (Peel it & Chop as like cucumber) or (u can grate it)
Curd: 3/4th to 1 full cup

For Grinding:

Coconut Threads: 2 tbsp
Green chilli: 2 or 3
Mustard Seeds: 1/4tsp
Ginger: ½ inch

Seasoning :

Mustard seeds, urad dhal: 1 tsp

Method :

In a pan boil some 2 to 4 cups of water with lil salt.
Once wen it starts boiling, add the chopped veges and wait for one minute.
After one minute, remove the pan frm the stove and close it with a tight lid.
The veges will get steamed thru the hot steam of the water itself.
After some 5 to 10 mns filter the veges with a perforated spoon or a dish and transfer it to a bowl.
Now add the grinded mixture and salt to the veges .
In a small pan add the seasonings and allow it to fry. Once wen it is done add this to the veges bowl and mix it well.
Finally add the curd.
If u wish u can chill it and serve or else u can serve simply.

This is tradional dish which my mom used to make for banana leaf lunch. It goes very well with sambar rice.

Note:

U can omit carrot .I like to use carrot since the dish looks so colourfull.
U can substitute carrot or cucumber with fried ladies finger, valai thandu

Ladies finger : u have to cut into small circles and u have to fry it nicely till the raw smell of it goes. Leave it to cool and rest the same procedure as like above

Arthi, should we cook cucumber as well or just the carrots?

Selviem thanks for the theeyal recipe.
I will make and post the picture.

Selviem every month on Ammavasai day there will be payasam.
Every month make a different type of payasam
I will post them one by one.
Thanks. Kugan98

Aarthii thanks for the patchadi recipe.
I am glad that you are trying Selviem's adai.
Give us the feed back ma.
Thanks. Happy cooking.
Kugan98

[tscii]Suvai nga, thanks for your super tea.
Tookam nallaveh vanthuchu.

Here is your pineapple fried rice.

THAI PINEAPPLE FRIED RICE

Ingredients:
3 cups cooked long grained rice with salt.
Preferably cooked previous night
2 tbs soy sauce
2 tsp red chillie powder
½ cup small chunks of pineapple pieces
3 shallots sliced
3 pips of garlic finely chopped
1 fresh red chillie sliced
¼ cup green peas
¼ cup carrots cubed or grated
2 tbs raisins roasted in ghee or oil
3 tbs cashew nuts also roasted
2 tbs of spring onions sliced
2 tbs of coriander leaves chopped
2 tbs of oil

Method:
Mix 1 tbs of oil and the 2 tsp of red chillie powder to the rice.
Mix nicely with a fork and keep aside. See that there are no lumps.

Heat the oil in a non-stick wok over medium heat.
Add in the chopped garlic and sauté well.
Add in the sliced shallots, sliced chillie and stir fry until fragrant.
Add in the green peas, carrots and stir fry.

Now add the cooked rice and pineapple chunks.
Drizzle the soy sauce, sprinkle little water if the wok
becomes dry.
Gently stir fry to combine over medium-high to high heat,
until the rice begins to make popping sound. About 3 minutes.

Remove from heat , scoop rice onto a serving plate.
Garnish with spring onions, coriander leaves,
cashew nuts and raisins.

Serve this rice in a carved out pineapple if serving in a party.

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[tscii]Try this simple rice.


CAULIFLOWER PULAO

Ingredients:

2 cups of basmati rice
300 grms cauliflower cleaned and cut into florets
½ cup green peas
2 big onions sliced
¼ cup scrapped coconut
1 inch ginger
5 garlic pips
5 green chillies
½ cup fresh curds
4 tbs ghee
2 tbs cashew nuts roasted in ghee
2 tbs chopped coriander leaves
Salt to taste
SPICES:
2 bay leaves
½ tsp aniseeds
2 one inch cinnamon sticks
4 cloves

Method:

Wash the rice and soak in 4 cups of water.
Grind the coconut, garlic, ginger and green chillies
to a smooth paste.

In a pressure cooker heat the ghee and add all the spices.
Let it splutter, add in the onions and sauté nicely.
Now add in the ground paste and cook on low heat, till the raw
smell goes. Add in the peas and cauliflower florets, sauté for a minute.

In the mean time drain the water completely from the rice
into a container. Keep this water.
Add the drained rice to the cauliflower and mix gently on low flame.
Now add the drained water, curds and salt.
Pressure cook for 3 whistles. When the steam is released,
gently fluff up the rice and garnish with the cashew nuts
and chopped coriander leaves.
Serve with Aarthi’s kurma or with any raitha.

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Aarthii, this is how I do the okra patchadi.


OKRA PACHADI (VENDI )
Ingredients:
2 cups okra cut into eighth-inch rounds.
2 tbs grated coconut
1 tbs mustard seeds
4 green chillies
1 cup curd
tbs oil
Salt to taste

Seasonings
1 tbs oil
1 tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves

Method:
Grind the coconut, mustard seeds,green chillies and salt
To a fine thick puree.
Heat the oil and panfry the okra until they are tender
And slightly browned at the edges.

Heat the oil in a pan, add the mustard seeds,
Dry red chillie and curry leaves.
Mix the curd with the ground coconut and pour it
Over the fried spices. Cook over low heat till the
Sauce simmers. Stir in the fried okra pieces.
Stir gently and remove from stove.
Serve with rice.

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Another simple curd dish.


INGII THAYIR ( KERALA DISH )
Ingredients:
1/4 cup freshly grated young ginger
4 green chillies
salt to taste
1 cup plain thick yogurt
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
2 sprig curry leaves

Method:
Grind the ginger, green chillies and salt with 3 tbs
Of water, to a thick smooth puree.
Combine the smooth puree with the yogurt and stir well.
Heat oil in a pan, add the mustard seeds, when they sputter
Add the dried red chillie and curry leaves.
Remove from stove. Pour over the chutney and stir well
and serve.

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