Kugan's Kitchen Part 6

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Originally Posted by dev

Karthika, my recipe for Poosanikkai Morkulambu is the same as Kugan's... we add lil water to the curd while churning it... avalo thaan...

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Dev,

Thanks...Anyway i tried Kugans version and it came out well..

wow kugan, fish looks so great. i will try next week.

Kugan ka

WHat happened to your legs :(

Happy Shivartri all :notworthy:

http://smsjokes.co.in/wp-content/upl...a-cartoons.jpg

Happy Shivrathri

Kugan and friends of KK, I will be making this Mor kuzhambu for a dear friend who recently had a kidney stone. As a result, he cannot take kathrikkai, tomato etc (vegs. with seeds). I will make cluster beans/kothavarakkai poriyal (usili type). Any suggestions for other veg dishes? Usually ennai kathrikkai is the famous accompaniment, but that's ruled out. One koottu for sure, what else? No thakkali rasam also!

Thanks in advance! Kugan, thanks to you, no more menu plannning headache:)

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Originally Posted by 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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Originally Posted by Suja Rajkumar

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

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Suja,
I have bought that golden temple Atta only.
It's slightly reddish in color and i was not able to make soft chappathis with it.
Can u tell me,in what ratio she added flour and water?
Clear my doubts suja

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Originally Posted by 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

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Take ur own time and plz post the recipe ,once wen u r free kuganka.
Fish curry looks great kuganka.
Amazing!

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Originally Posted by dev

Aarthii, have u tried vahchef's version of kadai veg?... it's good...give it a try...

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no dev have not tried yet.Going to try it for today's dinner.Thanks for the info dev

Thanks bkarthika for your feed back.
I too today made the mor kuzhambu for lunch.

Are you a vegetarian? Why only sambar and sambar saatham?
bkarthika, if you have the time slowly go through the threads.
We have so many different types of kuzhambus.
Let us know, what type of dishes your family likes.
We will help you to prepare simple dishes for daily cooking.
I think you are in India, lots of varieties of veges you can get.
Cooking is fun, once you know the ABC of cooking.
Do not worry, we are here to help you.
Thanks and take care, Kugan98

bkarthika, the authentic paruppu urundai kuzhambu is made by adding the paruppu urundai direct to the kuzhambu without steaming the balls. That is very risky if you do not know the knack to do it. The balls will dissolve in the kuzhambu. You can either steam the balls or fry the balls before adding to the kuzhambu.

I remember posting a recipe. I also remember Selviem posting a recipe.
Just do not know where to hunt for them. I will post another recipe for you.
Thanks, and take care, Kugan98