Kugan's Kitchen

Suvai thanks for your feed back.
I am glad to see your post.
All my recipes are vegetarian.
So please try them when time permits.
Thanks Suvai.
Take care. kugan98

[tscii]
GROUNDNUTS WITH BRINJALS

Ingredients:

100 grms raw peanuts soaked for few hours.
1 tomato sliced
1 onion sliced
2 tsp red chillie powder
Little tumeric powder
1 sprig curry leaves
¼ tsp cumin seeds
¼ tsp mustard seeds
Little garam masala powder
2 tbs oil
Salt to taste
Little cut coriander leaves.
Little lime juice to taste
1 long purple brinjal

To Grind:
1 tomato
1 onion
2 green chillies
3 pips galic
½ inch ginger

Method:
Cook the soaked peanuts with little salt till cooked.
Set aside.
Cut the brinjals into 1 ½ inches in length. Fry it in oil.
Set aside.
Heat a wok with the oil,add in the cumin seeds and mustard seeds.
After they splutter, add in the sliced onions, sauté well.
Add in the sliced tomato, tumeric, chillie powder, salt and garam masala. Mix nicely add in the ground paste. Sauté well till oil separates.

You can sprinkle little water if the mixture is very dry.
Now add in the boiled peanuts and fried brinjals.
Taste for salt and remove. Garnish with cut coriander leaves.
Sprinkle little lime juice.


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[tscii] Try this simple dish.

MOTCHA WITH DRUMSTICKS

200 grms field beans or motchi soaked overnight
3 drum sticks cut into 1 ½ inches in length
½ tsp mustard seeds
½ tsp tumeric powder
2 tsp chillie powder
1 tsp coriander powder
1 sprig curry leaves
1 tbs oil
Salt to taste
¼ tsp jaggery (optional)

To Grind To A Fine Paste:
2 tbs scrapped coconut
3 pips garlic
3 small shallots

Method:

Boil the motchai with little salt till it is cooked.
Set aside.

Heat a wok with the oil, add in the mustard seeds.
When it splutters add in the curry leaves.
Add the ground paste and sauté well.
Add in the chillie powder, tumeric powder and coriander powder.
Mix nicely, add in the cut drumsticks and ½ cup of water.
Add in the salt and let the drumstick cook.
Add in the boiled motchai and mix nicely.
Add little water if the gravy is very thick.
Add in the jaggery, mix nicely and remove,

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[tscii]

CAULIFLOWER SPICY MASALA

Ingredients:
250 grms cauliflower florets
1 ½ tsp chillie powder
¼ tsp tumeric powder
2 tsp lemon juice
Little cut coriander leaves.


To Dry Roast And powder
1/2 tsp mustard seeds
½ tsp fenugreek seeds
½ tsp coriander seeds
¼ tsp cumin seeds
¼ tsp asafoetida

To Season:
2 tsp oil
¼ tsp mustard seeds
3 dry red chillies cut into pieces
1 sprig curry leaves

Method:
In a wok add the oil and the seasonings.
Add in the cauliflower florets, chillie and tumeric powders.
Sprinkle little water , cover and cook.

When the cauliflower is 3/4th cooked, add in the salt and
The ground powders. Fry over high heat.
When the powders have nicely mixed with the vege,
Remove and add the lemon juice.
Garnish with the cut coriander leaves.

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Baby Corn masala gravy :slurp:

Ingredients:

Baby Corn - 5 or 6
Red chillie powder
Masala power - 1/2 tea spoon
Ginger garlic paste - 1 tbs
Salt - Depends upon the taste
Tomato - 3
Onion - 2
Oil
Sugar - 1/2 tea spoon

To temper:

Mustard seeds.
Urad dal.

To garnish:

Coriander Leaves

Method:

Slice the baby corn into 8 pieces if it slightly big, or 6 pieces if its small... or slice it depend upon the size of the baby corn.

Simmer the baby corn in water for 10 to 15 mins. Then drain the water and keep it aside.

Cut the tomatoes and onioan and grind it well. Keep it aside.

If Ginger garlic paste is available then fine, or else grind the ginger and garlic into fine paste and Keep it aside.

Now heat a pan, add oil and fry the tempering things.

Now add the ginger garlic paste and fry for a minute.

After tht, dip each baby corn slice in the tomato onion mix and add to the pan. Fry for 2 - 3 mins.

Now add the tomato and onion mix into the pan, add salt, chilli powder, masala powder, sugar. Mix it well and close the lid.

Let it cook for 15 mins.

After ensuring that the baby corn has been cooked and mixed well with the gravy. Remove from fire.

Garnish with coriander leaves and serve. Tastes yummmy :slurp: .

Enjoy with Roti.

Preparation time: Nearly 40 mins

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Kugan, the brinjal curry looks very tempting... can we steam the brinjals instead of frying?...

Thank you, thank you, Madhu for the nice recipe.
Glad that you visited the thread.

Please keep posting the dishes you cook in your house.
We will get to cook different types of dishes.

Thanks again Madhu. Kugan98

Yes Dev, you can steam the brinjals and add to the dish.
or you can add raw brinjal to the masala and cook
with the masala before adding the groundnuts.

Normally the long purple brinjals cook very fast.
Frying is for extra taste.
Please try and give us the feed back.
Thanks. Kugan.

K, edhukku thx laam... roumba formal aa irukku... :lol2:

wud try out ur brinjal groudnut curry... :thumbsup:

Kugan, we usually get the small purple brinjals...I've seen the long green brinjals also here... not sure abt the long purple ones... but I guess the green one will be a good substitute.. will try it soon & let u know...