Kugan's Kitchen Part 5

K, anga paravaillai... inga it is selling at 135-150/kg...:lol: But when it comes to eating healthy stuffs, I try not to look at the price... adhuvum poondu podi melai irukira piriyathula enakku price perusa theriyalai...:lol:

I used to buy poondu podi from a local store... sema flavourfulaa irukkum n yummy too...I guess they use pottukadalai in the pwd... but no tamarind or asaf...andha versionum irundha post pannunga...I'll try both n see which comes close to the store bought podi.. n poondu fry panna vendama?... should we use it raw?

Thanks my dear NM
You are right the scrambled tofu does
make a difference in the dish.

You are very good at fusion cooking NM.
Keep up, we too add lot of bean shoots(taugeh)
and also mustard greens. (kadugu keerai)

Thanks NM, take care, Kugan98

Devi wrote:
I notice that when we mix coriander powder and chili powder, the end cooking looks like our local chicken/fish masala cooking.
In that case for recipes that requires both coriander and chili powder can we opt to use only the local chicken/fish masala
powder? Will the taste differ.


Dear Devi, first, I am glad that you all liked the unni appam.
Good, encourage your daughter at a young age itself.


Devi, in the ready mix fish and chicken masalas,
we do not know the proportion of their mix.
More over, we do not know what else they add in.


What I do is, I have coriander powder and red chillie
powder seperately. I use as the recipe demands.

At times, I will dry roast the coriander seeds, dry chillies,
and what ever spices the recipe requests.
Grind it in a small dry grinder to a powder.
Then grind it in a wet grinder to a paste.
I tell you Devi, the taste will be super.


Well you can do all these, only if you have the time.
If you are working woman, then you hardly will have time.
Try using the powders first.
Thanks, take care, Kugan98

Aahaa, uncle yeamathi viteenggaleh.

Aunty supera American styleh food prepare panni irukaangga.

Ippaveh U.Sukku ticket book pannuren.

Thanks uncle, see you next year :lol:

Aamaa, address sollave illai :roll:

Take care uncle, Kugan98

Dev, you can use pottu kadalai, instead of channa dal.

Normally they do not fry the garlic.
If you are not happy, just add the garlic
last, while roasting other ingredients.

How I wished you were living near my house.
Poondu podi senju eduthukittu oodi vanthuduven.

Take care, Kugan98

[tscii]My niece, went for lunch to her friend's house.
She came and told me, she ate a paruppu keerai
dish there (keerai kadayal) It was sooo tasty.
I called up her friend's mother, she laughed and said
"aiyoh, simple keerai"
I got the recipe from her, Thanks Mrs. Naidu.
Here is the recipe:



SPINACH WITH MOONG DAL

Ingredients:

200 grms of spinach cleaned and chopped
½ cup moong dal soaked and boiled
¼ tsp turmeric powder
2 green chillies sliced
1 tsp tamarind paste mix with ½ cup of water
1 onion sliced
2 long red dried chillies cut into pieces
½ tsp mustard seeds
½ tsp cumin seeds
2 tsp sambar powder
2 tsp oil
Salt to taste



Method:

Wash, clean and chop the spinach leaves.
Boil the moong dal with the green chillies and turmeric powder.
Cook till they are well cooked and thick, keep aside.

Heat a pot with the oil, add in the mustard seeds and cumin seeds.
Let them splutter, add in the dried red chillies, sauté well.
Now add in the onions and sauté well, till the onions turn limp.

Add in the cut spinach, and stir well.
Add in the tamarind juice, sambar powder, salt.
Let it cook till the raw smell goes.

Add in the cooked moong dal.
Stir well and let it cook for 3 minutes.
The dish should be semi thick.
Remove and serve with a dollop of pure ghee.


NOTE: This is not a keerai kadaiyal :lol:


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Quote:

---

Originally Posted by kugan98

I found out lately that you can even deep fry the
modagams . I have not seen such modagams.
Dev, do you anything about this.
Thanks, Kugan98

---

Kugan ka

Modagam Pillaiyar oda fav item, murugan oda illa , erkanavE mango alla ungalukulla pirchanai pathama modagathala pirchani vera venuma :lol2:

Joking ka

I have never heard of fried modagam :roll:

Nalla joke Tamby.
Naan antha fried mothagathai vidurathaa illai.
Let me find out more.
Thanks, Kugan98

[tscii]
RASA VADAI

Ingredients:

For Vadai:
½ cup urad dal soaked for 1 hour
Salt to taste
Oil for deep frying

For Rasam:
2 cups of dal water, made by boiling 2 tbs of toor dal
¼ cup tamarind water, made with ½ tsp tamarind paste
½ cup tomato juice, crush ¼ tomato in water , and strain.
½ cup soft red tomato chopped
¼ tsp turmeric powder
Little asafoetida powder
Salt to taste

To powder little coarsely:
1 tsp black pepper
1 tsp cumin seeds
2 dried red chillies
1 sprig curry leaves
2 pips garlic crushed

To temper:
2 tsp ghee
½ tsp mustard seeds
1 dry red chillie cut into pieces

Little chopped coriander leaves

Method:

Strain and grind the urad dal.
Sprinkle water as you grind into a thick batter.
Add salt and keep aside.

In a bowl , add in all the ingredients under “rasam”
Also add in all the ingredients under “powder coarsely”
Mix every thing well.

Heat the ghee in a wide mouthed pot.
Add in the mustard seeds and the dry red chillies.
Pour the rasam mixture, and let it come to a slow boil.
When it boils once, remove from the stove.
Garnish with the cut coriander leaves.

Heat a wok with the oil.
Take a lime sized urad dal batter.
Shape it into a vadai, drop it in oil.
Fry till the vadai is golden brown.
Remove and immerse it in the rasam.
Serve it hot. It will swell soon.




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Kugan ka

Ungaluku 'Falafal' eppadi seirathEnu theriyuma :roll: Therinja method sollunga please? :)

thanks

Quote:

---

Originally Posted by kugan98

Thanks my dear NM
You are right the scrambled tofu does
make a difference in the dish.

You are very good at fusion cooking NM.
Keep up, we too add lot of bean shoots(taugeh)
and also mustard greens. (kadugu keerai)

Thanks NM, take care, Kugan98

---

K : fusion cooking-la onnum illa, recipe paarthuttu, fridge-la ennanna irukkuthO athellaam sattiyil pOyidum :lol:
kadudu keerai inga choy sum-nu label pannirpaangal :D :D i love kk with stir fry bee hoon and egg noodles.

I tried some 'Dry chick peas masala' like sundal using Param Shiv ji style :lol2:

Ingredients

2 * 250 grams of boiled Chick peas
200g of red chillies seeds :frightened:
1 chopped medium onion
10 green chillies
1 lemon squeezed

Method

Heat the pan on with little oil in low heat.
Simply chuck everything in the pan, leave it for 5-10 minutes, and then serve!

Serving suggestion

Make sure you have 5 litres of water beside you before you try :lol2:

Quote:

---

Originally Posted by kugan98

Dev, you can use pottu kadalai, instead of channa dal.

Normally they do not fry the garlic.
If you are not happy, just add the garlic
last, while roasting other ingredients.

How I wished you were living near my house.
Poondu podi senju eduthukittu oodi vanthuduven.

Take care, Kugan98

---

I know K... enna pannuradhu... naan kuduthu vechadhu avalo thaan...;)

So if I am using pottu kadalai, I should use pottu kadalai & urad dhal and drop channa dhal... appadi thaane?... or should I leave out urad dhal too?

Tamby, falafal is a a middle eastern snack.
Athu onnum illa, namma ooru paruppu vadai thaan :lol:

They serve with, pita bread, vege salad and a sesame seed dip.
Sennjita poguthu.


Ammadi, I hope you are not joking about your chick peas masala.
Namma udambu taanggaathu :lol:


Thanks, Kugan98

You are right Dev, leave out the channa dal.
I called up my aunt, she says, commercially they use, moong dal, channa dal and urad dal to make the podi.

She said my recipe is fine with channa or pottu kadalai.
She also asked to use the smoked garlic.
You know we have two types of garlic.
One the skin will be white, the other lightly black.
They call it the smoked poondu.

Try and see Dev, thanks, Kugan98

Quote:

---

Originally Posted by kugan98

Tamby, falafal is a a middle eastern snack.
Athu onnum illa, namma ooru paruppu vadai thaan :lol:

---

I know it is a Persian food, they serve it with pitta bread :), unga Paruppu vadai joke :rotfl:

Quote:

---

Originally Posted by kugan98

Ammadi, I hope you are not joking about your chick peas masala.
Namma udambu taanggaathu :lol:


Thanks, Kugan98

---

:rotfl: I did warn you :lol:

ippo uncle vanthu nakkal panna porar parunga :lol2:

smoked poondu kelvi pattadhu illai K... will look for it here... I'll try the pottu kadalai version tomorrow...Thanks a lot...:)

Quote:

---

Originally Posted by PARAMASHIVAN

I tried some 'Dry chick peas masala' like sundal using Param Shiv ji style :lol2:

Ingredients

2 * 250 grams of boiled Chick peas
200g of red chillies seeds :frightened:
1 chopped medium onion
10 green chillies
1 lemon squeezed

Method

Heat the pan on with little oil in low heat.
Simply chuck everything in the pan, leave it for 5-10 minutes, and then serve!

Serving suggestion

Make sure you have 5 litres of water beside you before you try :lol2:

---

Adhu mattum podhathu... hospitalla room book pannitu aprom thaan saapida aarambikkanum...:lol:

AMBULANCE SUNDAL ! :lol:

Quote:

---

Originally Posted by dev

Quote:

---

Originally Posted by PARAMASHIVAN

I tried some 'Dry chick peas masala' like sundal using Param Shiv ji style :lol2:

Ingredients

2 * 250 grams of boiled Chick peas
200g of red chillies seeds :frightened:
1 chopped medium onion
10 green chillies
1 lemon squeezed

Method

Heat the pan on with little oil in low heat.
Simply chuck everything in the pan, leave it for 5-10 minutes, and then serve!

Serving suggestion

Make sure you have 5 litres of water beside you before you try :lol2:

---

Adhu mattum podhathu... hospitalla room book pannitu aprom thaan saapida aarambikkanum...:lol:

---

Dev, this smoked garlic:

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White Garlic:


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K, thanks... I've not seen smoked garlic here...I'll use the white ones n try the podi...

Quote:

---

Originally Posted by rajraj

AMBULANCE SUNDAL ! :lol:

---

uncle

I am made out of steel , not bones and flesh :poke:

Quote:

---

Originally Posted by dev

Adhu mattum podhathu... hospitalla room book pannitu aprom thaan saapida aarambikkanum...:lol:

---

:poke: athuku thaan Hospitaluku pakathila veedu vangirukurom :lol2:

Quote:

---

Originally Posted by PARAMASHIVAN

Quote:

---

Originally Posted by dev

Adhu mattum podhathu... hospitalla room book pannitu aprom thaan saapida aarambikkanum...:lol:

---

:poke: athuku thaan Hospitaluku pakathila veedu vangirukurom :lol2:

---

Neenga thaan steel body aache... appo mechanic shop pakkathila illa veedu vaangi irukanum!!!:think: :lol:

:rant: dev

http://www.mayyam.com/hub/viewtopic....216&start=1440

P.S Tamby, today for tea I made the falafal sandwich.
Complete with the pita bread, salad and tahini sauce.
Let me post, one by one, so that it will be easy to make.
Lot of work, but everyone enjoyed it.
Kugan98

[tscii]O.K first the pita bread.


PITA BREAD

Ingredients:

1 cup whole wheat flour
1 tsp active dry yeast
½ tsp sugar
½ tsp salt
1 tbs oil
Enough warm water to form a pliable dough

Method;
Combine all the ingredients in a bowl.
Add enough water and knead until it is
smooth and elastic.

Cover the dough with wet cloth and allow it to prove.
till it doubles in size. It will take about an hour.

Punch the dough down to deflate it.
Divide the dough into 5 equal parts.
Cover them again and let to rise again.

Preheat oven to about 250 degrees C
Roll out each portion into a circle about 6 inches.
Place it on the baking sheet in the oven.
After 2 minutes, they will puff up.

After about 5 minutes, you should have nice puffy pita.
You can remove if you see a little brown on the top.
Take them out and cool them on a wire rack.
Prepare all the pitas the same way.
Cool and wrap them in foil.


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[tscii]SIMPLE SALAD:

2 seedless baby cucumbers
1 ripe red tomato
½ yellow capsicum
½ red capsicum
1 small onion sliced
Little salad leaves sliced
1 tbs coriander leaves minced
Little fresh lime juice
Little pepper powder
Salt to taste.

Method:

Cut the vegetables into small dice.
Toss with the other ingredients.
Keep aside.




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[tscii]

TAHINI SAUCE

Ingredients:
½ cup yogurt
½ cup sesame seeds roasted and ground fine.
1 tsp olive oil
1 pip garlic minced
½ tsp roasted cumin powder
1 tbs lime juice (less if you like)
Salt to taste

Method:
Mix every thing well.
Add little water if the sauce is thick.


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Quote:

---

Originally Posted by kugan98

P.S Tamby, today for tea I made the falafal sandwich.
Complete with the pita bread, salad and tahini sauce.
Let me post, one by one, so that it will be easy to make.
Lot of work, but everyone enjoyed it.
Kugan98

---

wow pls post about falafal akka

BTW why do you go through such trouble to make pitta bread? Aren't they available in supermarket??? :roll:
here in London you would find it any asian shops

Now finally for the falafel


FALAFAL

Ingredients:

1 cup of dried chickpeas, soaked over night
1 medium onion roughly chopped
2 tbs finely chopped coriander leaves
1 tsp dry red chillie flakes
2 tsp minced garlic
1 tsp cumin seeds
1 tsp baking powder
Salt to taste
Little flour if needed

Method:
Soak the dried chick peas over night.
Drain the chick peas.

Put the drained chickpeas and the onions in a food processor.
Blend it a little, add in the coriander leaves, chillie flakes,
garlic and cumin seeds. Blend it to a coarse paste.
Remove add in the salt , baking powder and little flour.
Mix well so that the dough forms a ball.

Heat oil in a wok.
Shape the dough into small patties.
Fry the patties to a golden brown cplour.
Drain on paper towels.


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thanks Kugan ka :redjump: I will try it this week end. BTW pls check your pm

Only one tsp of dry red chillie flakes for Paramashivan ? :lol: :lol: :lol:
It should be 200 gm ! :)

Quote:

---

Originally Posted by kugan98

Now finally for the falafel


FALAFAL

Ingredients:

----
2 tbs finely chopped coriander leaves


--------------------------------------------------------
1 tsp dry red chillie flakes
--------------------------------------------------------


2 tsp minced garlic
1 tsp cumin seeds

---

Now the final touch for the falafal sandwich
Here is how you assemble.

Cut the pita into halves.
Stuff half the pita with the simple salad.
add in one of the falafal patties.
Drizzle with tahini sauce.
Serve :lol:


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Quote:

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Originally Posted by rajraj

Only one tsp of dry red chillie flakes for Paramashivan ? :lol: :lol: :lol:
It should be 200 gm ! :)

---

:poke: :hammer:

as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

Smart children learn from mistakes ! :) :) :)

Quote:

---

Originally Posted by PARAMASHIVAN

as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

---

Quote:

---

Originally Posted by rajraj

Smart children learn from mistakes ! :) :) :)

Quote:

---

Originally Posted by PARAMASHIVAN

as from now on I am 'Never' going to repeat what I did with those chick peas that day, consequences were far to severe to describe!

---

---

:exactly:

Our paruppu vadai tastes best.
The combination of green chillies, onions
ginger, curry leaves and aniseeds.
All added into the ground kadala paruppu paste.
No baking powder, no flour added.
Thanks, Kugan98

yes Parrupu vadai indeed tastes a lot better.

BTW Kugan akka

There is a Roti called ' Veechu roti (I think it is Ceylon Tamil term)' which is like any roti , but it is very chewy and when you pull it, it is like rubber, any idea about how to make this akka, My mum does not know, we only eat in SL restaurants :oops: