Kugan's Kitchen Part 6

Suvai do not take all the blame.
I did not think about the curds, that should be room temperature.
Normally I will get ready all my things before starting.
Hence it did not strike me. Sorry nga.
Take care, Kugan98

Suvai and Dev, I did the payir thirattal today.
Did it look like this:shaking:


Dev's PAYIR THIRATTAL
Payar thirattal(Kongu style):

Grind to a paste:
Handful of roasted peanuts
1/2 a handful of shallots
1/4 tsppeppercorns
green chillies
salt


Take a cup of soaked payar in a pressure cooker.(thattai payar- soak overnight; green moong 2-3 hrs)
Add in the paste,req water and pressure cook(3 whistles for green moong, 5 whistles for thattai payar).
Let the steam settle. Open the cooker now and mash the dhal mixture to a a coarse paste. Just like kadaiyals. Use maththu for mashing.
Season with oil,mustard, red chillies and curry leaves.
Serve with rice.



http://farm6.static.flickr.com/5139/...108d0137cf.jpg

Dev, thanks a lot for the kidchadi recipe.
Athaiyum oru kai parthiduren:-D
Thanks and how is kutty?
Take care, Kugan98

Aarthii, thank you very much for the nice feed back on rava dosai.
It makes us happy to hear that the recipe is successful.
Thanks again Aarthii. Take care, Kugan

Note: Rubenee's friends all came home safely.
Only Rubenee's dream flew away.
It was arranged by the Hiroshima International Club.
Anyway it is all fated.
Are any of your friends affected?

Rajraj uncle, how are you and aunty?
You have been missing for a long time in this thread.
Ask aunty and post to us one of your favourite recipe.
Thanks and take care, Kugan98

Welcome to Kugan's Kitchen Groucho Anna, Tamby ? :shaking:
Well I am very proud to know that you are looking for Keerai vagaikal
recipes for your wife. How many husbands will do this?
Hats off to you.
We have lots of keerai recipes, looking for them is only:banghead:
I hope RR konjam karunai kaatuvaar.

Thanks for inquiring about my health.
Slowly getting better. Thanks again.
Please come often and give your views.

NOV anna thaan kaanom:huh:

Thanks and take care. Kugan98

NOTE: I will soon post my version of ginger garlic paste.

Selviem, accept my apologies. I overlooked the curd problem:banghead:
Curd ennoda kaalai vaari vittudichi:ashamed:

Try the recipe and post to us the feed back.
How are all at home? At times worry keeps you awake:sigh2:
Take care, Kugan98

Roshan, thanks for the tips on ginger garlic paste.
I think the ratio goes according to a family's taste.
Its best to do in bulk to keep for a month.
Thanks and take care, Kugan98

Here is another recipe from Sumi. Very simple to make.
Try it out friends. Kugan98


POTATO EGG SANDWICH

Ingredients:

Few bread slices
Little tomato ketchup
Little butter to spread
Little coriander leaves chopped
½ a cup grated cheese

1 tbs oil
3 green chillies chopped
3 shallots chopped
A pinch of turmeric powder
2 potatoes boiled and cut into small pieces (not over boiled)
3 eggs ( I did not use)
Salt to taste

Method:

Beat eggs with the coriander leaves and salt to taste.
Pour this beaten egg into the pan.
Stir well and mix with the ingredients and cook till the eggs
are cooked and scrambled. Take off the stove and keep aside.

Heat the oil in a wok, add in the chopped shallots and green chillies.
Sauté till the onions turn slightly brown.
Add in the turmeric powder and the cut potatoes.
Stir fry till the potatoes are fried to a light brown colour.

Take two slices of bread. Apply butter on both the slices.
On one slice apply little tomato ketchup on the top of the butter.
Now place some scrambled egg and the potatoes on the slice.
Then sprinkle some grated cheese on top.
Now close with the other buttered bread. Now put it into a sandwich maker
and toast the two slices.


Note: you can toast two slices of bread. Put all the ingredients on
one toast, then cover with another toasted bread and serve.




THE BREAD SLICE WITH FILLINGS:

http://farm6.static.flickr.com/5092/...1a7a19d486.jpg


THE TOASTED BREAD:

http://farm6.static.flickr.com/5133/...7e9cf1d4cf.jpg

Quote:

---

Originally Posted by kugan98

Roshan, thanks for the tips on ginger garlic paste.
I think the ratio goes according to a family's taste.
Its best to do in bulk to keep for a month.Thanks and take care, Kugan98

---

Yeah that's what I do in Kabul.