Kugan's Kitchen Part 2

Suvai nga samyal panni asathittu, feed back kodungga.
All are waiting for your feed back.

The Gracious Lord has to grant our wish.
Thanks. Kugan98

Dev, oh! you are allergic to pineapple.
The pine apple is added because it is pineapple fried rice.
You can omit the pineapple, it will be a plain fried rice.

Dev, it is like our Kasmiri Pulao
We add fruits to the dish.
I make very good Kasmiri Pulao
If you want I will post the recipe, the picture has to wait a bit.

Thanks Dev, Kugan98

K, please do post the kashmiri pulao recipe... would like to give it a try provided it doesn't have pineapple in it... It's a long time since I stopped eating anything in restaurants that has fruits in it ...even if it's dry fruits, I avoid it... so I'm not sure what goes into kashmiri pulao..

Dev, in this recipe I have used pineapple.
You can omit the pineapple. add mangoes if you like.
It will not make much difference.
Do not be scared by the ingredients.
Its very tasty when done. Give it a try.
I will post the picture as soon as I cook it again.
This is a lesson that I should take pictures when I cook.
Thanks. Kugan98


Kashmiri Pulav
½ kg biryani rice ----- soak for ½ an hour
50 grms ghee
6 cardmons
6 one inch cinnamon sticks
6 cloves
3 bay leaves
½ tsp jeera
½ tsp salt
Method;
Heat the rice cooker,add the ghee and all the spices. When they splutter,add the drained
Rice and fry till the water evaporates from the rice.
The rice should not change colour.
Add water to the proporation of 1—2, add salt and cook the rice.
Note: You can cook in ordinary pot also,by the absorbtion method.
Vegetable Masala
200 grms beans---- slit the beans into 4, and cut into 1.5 “ strips.
200 grms carrot------ cut into 1.5” strips
200 grms cauliflower----- cut into small florets.
200 grms bell pepper------ cut into small squares.
1 big onion------chop into small pieces.
3 red chillies----- slit and cut into 1.5” strips.
1 inch long ginger------ slice into 1.5” strips.
50 grms ghee.
2 tsp coriander powder.
2 tsp garam masala powder.
¼ tsp jeera.
Salt to taste
Method:
Heat the wok, add the ghee, when it’s hot add the chopped onion, ginger, and bell pepper.
Stir till the onions are limp and the bell pepper is a little brown here and there.
Add in the vegetables, the red chillies, coriander powder, garam masala powder,
And salt to taste. The vegetables should not be over cooked. Dish out
Garnishing.:
10 split almonds fried in ghee
10 cashew nuts fried in ghee
10 rasins fried in ghee
5 seedless red grapes sliced into halves
½ cup pineapple cubes.
Final Mix:
Take a large pot, and lay rice and vegetable masala on alternate layers. Then take 2 long spoons and carefully and slowly mix the rice and vegetables.Then garnish with fresh fruits, and nuts.

RIPE PLANTAIN JAM

4 ripe plantains nenthra kaai (kerala banana)
4 cups brown sugar
1 cup ghee

Method:
Peel the plantains, cut them into small pieces and place them
In a heavy saucepan. Add just enough water to cover and cook
Over medium heat, stirring occasionally, so that the plantains
Do not stick to the bottom of the pan.
Cook until it is soft, stir in the brown sugar and mix well.
Mash the cooked plantains with a potato masher.
Stirring continuously add the ghee, a few tablespoons at a time.
After 10 minutes the jam will thicken and start leaving the
Sides of the pan as it is stirred. Remove it from the stove
And let it cool. This jam will keep up to 6 months in the
Refrigerator.

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PAZZA PRADHAMAN

Ingredients:
1 cup brown sugar
cup water
1 cup ripe plantain jam ( recipe given above)
6 cups fresh coconut milk
3 tbs ghee
1 tbs fresh coconut, thinly sliced
1 tsp cardamom , crushed

Method:
Combine the brown sugar with the water in a heavy pan.
Cook over low heat, when it begins to boil, stir in the
Plantain jam and mix thoroughly.
Slowly stir in the coconut milk and simmer over low heat.
Stir occasionally and do not let the milk to boil.
Heat ghee in a small skillet, and fry the coconut pieces
Until they are golden brown. Pour the ghee and coconuts
Over the pradhaman and garnish with the crushed cardamom.
Remove from the stove and keep the pot covered until
Its time to serve. Serve either warm or cold.


Note: This is one of the staple desserts at feasts in Kerala.

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Quote:

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Originally Posted by dev

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

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Dev,in this thayir pachadi always the vegetables have to be half cooked only.It will get sogged well in the curd while u mix it with the curd and if it is cooked well the taste will go.

Just u have to boil it till 3/4th is done.

So u have to cook both the veges .

Dev,what abt ut daughter's cold now?Is she completely ok?

kuganka,thanks for all the nice pulav and patchadi recipes.

Amma used to make okra patchadi as like urs.

Thanks for the banana jam recipe too kuganka.

Selvika,tired the sweet potato Aadai for yesterdays dinner.

Really such a nice taste selvika.We enjoyed our dinner yesterday.Thanks a lot slevika for the nice recipe.