Kugan's Kitchen Part 6

Thanks Dev. Will try out your method, and also watch the you tube video. Should I use warm or hot water to knead the dough?

Suja

Suja,you can use warm water if u wish to... but not a must...I use room temp water as I use a food processor to knead the dough...

http://www.youtube.com/watch?v=jD4o_Lmy6bU
http://www.youtube.com/watch?v=vwtel...eature=related

Some add baking soda/baking pwd to make soft chapathis... but it kills the nutrients in the food...
U can see in the first video, she kneads the dough easily as she adds enough water at the beginning itself.
In the 2nd video, she adds lil by lil and u can see how hard it is for her to knead...
But anyway both will yield sof chapathis,....it's just the time it takes and muscle power needed...

sorry testing

WOOW d kevar thosai isso temptin.....hungryyyyy

K, ragi dosai looks super!!!... I see that U've posted the pic from flicker... pls do the same for the other pics... Pics illadha recipes nalla illai...;)

Sorry friends, I was very upset with the frog.
Had no mood to post recipes.

Suja, sorry ma, I am glad Dev gave you the tips.
Its the same as she has said. Follow it and see.

Lathzs thanks for the nice compliments.

My son Ruben, took the trouble to find out how to upload on flicker.
As you all know I am a tube light in this matter.
I have to thank him for this.
I cannot be doing for all the threads. I will try my best for this thread.
Thanks Dev, for all the trouble you took.
Take care, Kugan.

My niece did this chutney for the ragi dosai.
It had a different taste. Try it. Kugan98


TOMATO AND PEANUT CHUTNEY

Ingredients:

4 tbs groundnuts dry roasted (powdered)
4 ripe red tomatoes chopped

To Roast And Powder Coarsely:
1 tsp oil
1 tbs urad dal
¼ tsp mustard seeds
5 dry red chillies cut into pieces
1 pinch of asafoetida powder
¼ tsp tamarind paste

Salt to taste
A pinch of sugar
1 tbs oil

Method:
Dry roast the peanuts and powder them. Keep aside.
Heat 1 tsp oil and fry all the ingredients, grind coarsely.
Keep aside.

Heat the 1 tbs oil, add in the chopped tomatoes
and cook them in their own juice.
Cook till the tomatoes are well cooked and mushy.
Add in the ground spices, peanut powder,
salt and sugar. Mix well and see that all are combined well.
As the tomatoes are well mashed we do not need to grind
the mixture.
If you like you can, season with little mustard seeds, dry chillies and curry leaves.





http://farm6.static.flickr.com/5139/...41033863_z.jpg

That's a nice twist to the usual tomato chutney...will try it...:)

K, I had the oppor to taste something called naatu kozhi fry in a restau here... It had a diff kind of masala added to it... not too masalas(I guess no patta,krambu n stuffs)... it was not deep fried...just cooked well till the flesh falls off from the bones and let to crispen a bit(kind of brownish here and there)... Do u have any recipe similar to this K?... there was no onion-tomato added to it... something very simple but the secret was in the masala powder...

K, a big thanks to Ruben on our behalf... :)

Dev, thanks for your nice post.
Dev, I called my aunt she said normally nattu kozhi will be a bit tough.
So what the resturants do is that they will boil the chicken with spices.
remove the stock for naatu kozhi rasam.Then the meat is stir fried with little spices.
She can be wrong I do not know.
She said she will e-mail me the recipe for the naatu kozhi fry soon.
Take care, Kugan98