Kugan's Kitchen Part 2

Selviem I will post the two version of the kurma.
Vegetarian and non-vegetarian.
I am sure your children would like the chillie prawns.
You can use it as a starter for a dinner.
Thanks. Kugan98

Thanks Suvai nga for the feed back.
I too will try Dev's drumstick leaves curry
and give the feed back.
Thanks. Kugan98

Dev, sorry nga what I meant was the coconut egg jam.
If you had stayed in Singapore, I am sure you would
have seen or tasted. Very tasty.

Since you did not want to steam for long hours, I gave you
an easier method to stir it in the wok.

Try and see. Thanks. Kugan98

kugan,
sure post the receipes, i will try it out. coz this receipe i wanted for long time, i am not getting the correct now still now.

selvi

Quote:

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Originally Posted by Selviem

kugan,
in trichy we get plain watery kuruma for parotta, that is very tasty. i dont think we can find chicken pieces in that. anyway u post ur version, let me try out that.
selvi

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Selvika,i have one method of making this salna for parottas.
I learned this frm my SIL.am posting it for u.Give a try and see.

I dunno whether it will have the same taste like what u had outside.But i can tell u onething, that this salna also has a different taste.

Very sorry selvika,if it is not going to suit ur taste.

Plain Salna for parotta

Required Items:
Onion: 2 big
Tomato: 1 to 2(based on its ripeness)
Ginger garlic paste: 1 to 1½ tsp
Chilly Powder: 1 to 2tsp
Salt

For Grinding:
Coconut threads: 3 to 4tbs
Kasakasa : 1 tsp

For Seasoning:
Pattai : 1 inch stick
Sombu : ½ tsp
Caradamon : 1
Cloves : 1

Method:

Take the required kasakasa in a small bowl and pour some hot water into it. Keep it aside for some 5 to 10 mns
Chop the onion into fine slices
Chop the tomato into small pieces
After some 10 mns, grind the coconut as well as the kasakasa together into a fine paste.
Now in a pan ,pour oil and add the seasonings.
Once wen it got splutter, add the ginger garlic paste and fry it nicely.(Take care well, it might get burnt soon)
Now add the chilly powder .Fry for a few seconds.
Now add the onions and fry it nicely till it reaches golden brown
Now add the finely chopped tomatoes and fry it.
Fry till it becomes mushy.
Now add the grinded paste along with salt. Mix it well.
Pour some 1 to 1½ cup of water and once again mix it well .close the lid for a few minutes.
Once when it is boiled well, chk for the constituency of the gravy. (U can add some more water if needed)(Without adding water even u can allow the gravy to become some more thicker also)
Tatse for salt and switch off the stove.


I have tried myself this salna twice with parottas.It came out well.Hope u will also like it.

It suits with chappati also.

Selviem, I hope the recipes meet your requirements.
Actually my aunt got these recipes from a road side stall owner
in Madurai. His cousin works in her hotel.
See if it is alright. Thanks. Kugan98


CHICKEN SALNA

Ingredients:

300 grms small pieces of chicken with bones.
Apply little tumeric powder and keep aside.

To Grind:
4 green chillies
1 tsp cumin seeds
2 tbs roasted groundnuts
3 tbs scrapped coconut
1 inch cinnamon stick
3 cloves
3 cardamoms

1 tbs ginger paste
1 tbs garlic paste

1 tsp chilli powder
2 tsp coriander powder
2 medium onions chopped fine
2 tomatoes chopped fine
2 potatoes cut into medium pieces
1 sprig of curry leaves
2 tbs mint leaves
2 tbs coriander leaves
2 bay leaves
1 tsp aniseeds
2 tbs oil
Salt to taste
3 green chillies slit


2 tsp besan powder + 3 tbs sour curds

Method:

Heat a pot with the oil, add in the aniseeds and bay leaves.
Let it splutter, add in the chopped onions
Sauté for a minute, add in the curry leaves, mint and coriander leaves.
Add in the ginger and garlic pastes,
Stir well add in the tomatoes and cook till turns mushy.
Add in the chicken, chillie powder, coriander powder,
salt and potatoes. Mix nicely. Add in 2 cups of water.
Cook for about 10 to 15 minutes .

Now add another 2 cups of water to the ground masala .
Add it to cooked chicken. Let it come to a boil.

Mix 1 cup of water to the curds and besan flour.
Pour the mixture into the boiling gravy.
Cook for another 20 t0 30 minutes, on low heat.
Stir slowly once in a way.
The gravy should be thin, taste for salt.
Add in the slit green chillies and remove.
Keep closed for a while for the green chilies
to release the aroma. Enjoy with parotta.

Dev tried ur arisium paruppu sadam for today's lunch.Romba nalla irunthathu dev.

Infact first time nan panninatha vida innum tastya irunthathu.

Pranay kutti along with ghee nalla sapittan.Am very happy abt it.

Thanks dev.

Imm Aarthii you are quick in posting a recipe for Selviem.
Let her try your recipe.

Mine is a bit similar to yours.
I will post it also.
Thanks Aarthii for the recipe.
Thanks. Kugan98

VEGETARIAN SALNA FOR PAROTTA

Ingredients:

1 tsp ginger paste
1 tsp garlic paste
2 onions sliced
2 tomatoes chopped
3 green chillies sliced
½ tsp tumeric powder
1 tsp chillie powder
2 tsp coriander powder
½ tsp cumin powder
½ tsp gram masala powder
10 mint leaves
2 tbs chopped coriander leaves
1 tbs sour curds.


To Grind:
1 tsp aniseeds
3 tbs scrapped coconut

Seasonings:
1 inch cinnamon stick
3 cloves
2 bay leaves
1 sprig curry leaves
2 tbs oil

To Garnish:
10 mint leaves
2 tbs coriander leaves
2 green chillies slit into 4 and c cut across.

Method:

Heat a pot with the oil, add in the seasonings.
Let them splutter, add in the sliced onions.
Sauté well till they turn slightly brown.
Add in ginger garlic paste, green chillies, mint and coriander leaves.

Stir nicely add in the chopped tomatoes, and all the dry spice powders.
Mix nicely and let the tomatoes become mushy.
Add in 3 cups of water along with the ground ingredients.
Let the gravy come to a slow boil and the raw smell is no more.
Add in the smooth sour curds. Mix well.
Remove and garnish with the mint, coriander and green chillies.
Close the pot for few minutes. Serve with parotta.

Note: The gravy should be watery, add more or less water
according to your judgement.