Kugan's Kitchen Part 6

Lakme, I feel very sorry for your friend. I can understand the feelings.
As you said, you only cannot cook veges with seeds.
Then your friend is very lucky. There are so many dishes that you can cook without adding brinjals, tomatoes.
Try keerai kutoos, veges kutoos, potato dishes, vaalaipoo dishes and so many types.
Not like me, so many restrictions.
Let us know, what else your friend can take.
Thanks and take care, Kugan98

Thanks Aarthi for your post.
I hope Suja will help you to make soft chappathis.
Let me know how your kadai veges turned out.
Most of the recipes will be about the same for this dish.
Lots of veges with some spices.
Kadai means the pot in which we cook.
Here in Malaysia, we call it wok, kuali or cheenchatti:-D
In India is known as kadai, vadai chatti, irumbu chatti.



KADAI VEGETABLES

Ingredients:

50 grms carrots cut into cubes
50 grms beans cut into ¼ inch piece
50 grms cauliflower florets
50 grms green peas
50 grms capsicum cut into cubes

Grind To Paste:
2 green chillies
3 pips of garlic
½ inch piece ginger

Grind Coarsely:
1 tsp coriander seeds
½ tsp cumin seeds
2 dried chillies

2 tbs oil
1 big onion sliced
1 big tomato chopped
¼ tsp turmeric powder
1 tbs coriander powder
2 tsp chillie powder
½ tsp garam masala powder
1 tsp kasuri methi
Salt to taste
Little cut coriander leaves
Little ginger cut into strips.

Method:
Heat the oil in a kadai. Add in the coarsely ground spices.
Now add in the sliced onions and sauté until a bit brown.
Add in the ginger garlic green chillie paste sauté well.
Add in cut tomatoes, stir fry well.

Now add in the vegetables except the capsicum.
Stir nicely, sprinkle little water and let the vegetables cook.
Now add in the turmeric, coriander and chillie powders.
Sprinkle little more water and stir fry well to mix every thing.

Now add in the capsicum, salt, garam masala powder,
And the kasuri methi leaves. Stir fry well.
The dish should be a little dry.
Add in the ginger strips and cut coriander leaves.
Remove and serve.



The Kadai:

http://farm6.static.flickr.com/5093/...16a3b01e16.jpg


This is how the dish will look like:

http://farm6.static.flickr.com/5251/...9e94f6ce50.jpg

NOV anneh, how are you and your family?
I presume you must be very busy.

NOV anneh my friends tell me that after some times, the pictures
in Flicker will disappear. How do you post pictures?
What media do you use, flicker, Imageshack or photobucket?:confused2:

I see now that my old pictures are back again.:redjump::redjump:
I do not know how long.
Thanks and take care, Kugan98

karthika,
Here comes the prauppu urundai kulambu recipe of both kuganka,selvika

PARUPPU URUNDAI KULAMBU (Kuganka's Method)

Ingredients:
To make the urundai:
1 cup toor dal soaked for an hour
3 dry red chillies
Little asafetida powder
Little aniseeds
1 small onion chopped very fine
Little coriander leaves chopped very fine
Little salt.
Method:
Drain the dal, add in the dry chillies, aniseeds and salt.
Grind to a thick paste, add in the onions, coriander leaves,
asafetida powder, mix well. Shape into balls . keep aside.

Ingredients:
To make the kulambu:
1 lime size tamarind soaked in a cup of water
1 onion chopped
1 tomato chopped
1 tsp sambar powder
1 tsp chillie powder
2 tsp coriander powder
Little tumeric powder
1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 sprig curry leaves
2 cups of water
Salt to taste
Method:
Heat oil in a FLAT BOTTOMED PAN
Add in the mustard seeds, cumin seeds, fenugreek seeds,
curry leaves and asafetida powder.
Now add in the chopped onions and sauté well.
Add in the chopped tomatoes and cook till mushy.
Now add in the tamarind extract, and let it boil.

When it boils add in another 1 cup of water
Add in the chillie, coriander,sambar, and tumeric powders.
Add salt and let it boil till the raw smell goes.
The gravy should be a bit watery at this stage.
Add more water if needed.

Now drop the balls one by one.
Do not stir the kulambu after you add the balls.
Otherwise the balls will break. Cook until the balls are well cooked.
The gravy would have become a bit thick now.
Now you can stir gently once the balls are cooked.
You can garnish with cut coriander leaves.


Selvika 's Recipe

here i am posting the receipe of paruppu urundai kulambu.

paruppu urundai:
================

kadalai paruppu - 1 cup
toor dhal - 1/4 cup
soak for 2 hours. wash and drain.
ginger - 1 "
green chilly - 3
sombu - 1/4 tsp

grind the above with the dhal coarsely.

now add the following ingredients and mix to the ground dhal

reqd salt
turmeric pdr- 1/4 tsp
coconut grated - 2 tblsp
onion - 2 medium size, chopped
corainder leaves - 1 small handful chopped
curry leaves - few chopped
hing - 1/2 tsp
mix all the above ingredients thoroughly.

now make small ball and steam in the idli vessel.

By the side, we can prepare the curry .

Kulambu:
--------

small onion - 10 sliced
pepper - 1/4 tsp
jeera - 1/2 tsp
coconut grated - 1/4 cup (if needed we can use even 1/2 cup)
tomato - 1 small

now in a kadai add 1 tsp of oil, then add pepper, jeera, onion, tomato and coconut. all the above items should be added one by one, so that each and every items should fry nicely except coconut.
coconut can be fry for 2 minutes. then grind this to a fine paste.

now in a kadai, add oil 3 tsp, kadukku, urad dhal, venthayam, karuvadagam (little) , 1 small tomato finely chopped, garlic slices - 2 tsp .once this is fried nicely then add curry leaves. now add tamarind extract (from a big size lemon).
once it comes to boil add turmeric powder, salt.
either 2 tblsp of sambar powder or
red chilly powder 1 1/2 tsp
dhania powder 2 1/2 tsp
this is purely according to our spiceness we want.

now let it boil for 2 to 3 minutes. then add the coconut paste. allow it to boil nicely. then slow the fire, add the steamed balls, after this let it boil for 2 to 3 min. then switch off the stove. After the balls are inside the curry, once the first boil comes , then switch off otherwise the balls will become very hard.
Garnish with little coriander leaves.

Kuganka,kadai vegetable looks yummy.
Plz post the reicpe kuganka.

FRIED URUNDAIS:
http://farm6.static.flickr.com/5138/...db87923e36.jpg


THE KUZHAMBU:


http://farm6.static.flickr.com/5293/...2071d27198.jpg

Dve,tried Kadai vegetable frm VahRehVah site.It turned good.
Thanks dev.

kuganka,
unga velaia kuraichutten-nu ninaikaren ;)
selvika way of paruppu urundai kulambu post pannitten :)
I had a copy of both the recipes in my laptop.

Thanks Aarthii, you have saved me lot of time.
I will post the recipe by evening.
Thanks and take care, Kugan98

AArthii, I want to ask you something.
Rubenee has been chosen by her school, to go to Japan on the Children's exchange programme. Her friends frighten her by saying that, normally in a house they will have one common bath tub, and everyone have to use the same water to bath without using soap:think:
She is very scared, and what are the chances of getting vegetarian food there.
Since you have stayed in Japan you should have a rough picture of the country. She is studying Japanese now.
I advised her to take lots of maggie mee. To buy there bread, butter and jam.
Some cornflakes and things for breakfast.
Let me know your views. Thanks, Kugan98