Kugan's Kitchen Part 6

Aarthi,
My friend came over and showed be parathas, stuffed parathas, and rotis. I had made the dough with water and salt and left it covered for 30 min. She told me that whole wheat flour is not good for the chappathis. She said best is Sujata atta. I had made the dough with Pilsbury atta, which was whitish in color. She suggested for a beginner like me Golden Temple atta would be good to start with. The chappathis were soft even without adding ghee or oil. Hope this helps. Will try to make it in a couple of days. Friend made enough for 2 days!!!.

Suja

Hi K - even when you aren't well, you still cook/post recipes/photos for us.
We salute you!
BUT, please take care of yourself.

bkarthika, thanks for your nice mail.
It's all the will of God.

I will soon post the recipe for poosini moorkulambu.
Cooking tomorrow. I do not know it is kongu or not.
That's how i cook. Thanks, Kugan98

Selviem, thanks for your mail.
Please try out the chicken recipe and post us the feed back.
Thanks, Selviem. Kugan98

Dev, thanks for your concern.
I will ask my niece to get the books.
Friends are always coming from India.
She can pass on to them. Thanks, Kugan98

Suja, thanks ma for everything.
I am happy that you liked the chutney.

There you see, you have to use the ( She said best is Sujata atta):-D
Your brand .Just making fun, glad your chapattis will be softer here after.

I too make mine with only salt and water.

Thanks and take care, Kugan98

Rose, try out the recipe and post us the feed back.
Rose if you want I will post the recipes for the two fish curries.
Thanks, Kugan98

Dear Aarthii, thanks for your nice mail.
I am having a hard time remembering the recipes that I have posted.:banghead:

I will post the recipe for the kadai vegetables for you.
Its another dish with mixed vegetables and spices.

I hope you can get the brand of atta flour as Suja.
Then you too can make soft chappathis.

Thanks and take care, Kugan98

NM, thanks for your nice mail.
How are you feeling now?
Hope everything is fine with you.
Take care, Kugan98

bkarthika, here is how I do the mor kuzhambu.
Cook for your husband. Thanks, Kugan98

MOR KUZHAMBU

Ingredients:
1 cup poosini cut into cubes and boiled with with little salt

2 cups thick curds (not so sour) beaten well
½ tsp turmeric powder
Salt to taste

To Grind Fine:
½ cup grated coconut
1 small piece of ginger
4 green chillies
1 tsp cumin seeds
1 tsp kadalai paruppu soaked

1 tsp oil
1 sprig curry leaves
½ tsp mustard seeds
A pinch of asafoetida

Boil the poosini (ash gourd) with little salt and just enough water.
Keep aside.

Beat the curds well with the turmeric powder and salt keep aside.

Now grind the ingredients fine. Add it to the curds mixture.
Mix well. Now add the cooked poosini to the curds.
Pour the mixture into a pot.
(R emember this should not be boiled at all.)

Keep the mixture on the stove, and when the mixture gets heated,
stir well, give a minute and take it off the stove.

Heat the oil in a pan, add in mustard seeds, curry leaves and
asafoetida powder. Pour the seasonings on the mor kuzhambu.
Stir and serve.



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