Kugan's Kitchen Part 7

Thanks Tamby for your nice post and compliments.
I hope Nithi's explanation is enough for kollu:-D
I like this legume very much.
Thanks and take care, Kugan

Thanks Aarthii for your nice post.
I have forgotten about Dev's recipe for aval chivda.
Let me locate it slowly. Thanks and take care, Kugan

Thanks Nithi for explaining about killu, oops sorry kollu,
to my dear Tamby P.S.

Will be waiting for your grandma's recipes.
Post at your convenience.
Thanks and take care, Kugan

Thanks Dev for your nice post.
I have not tried this chivda before.
How did I missed your recipe:confused2:


Dev, try gooseberry sorbert, add more sugar.
Or make gooseberry juice with little honey.
Dev the best, think that it is good for health.
Lots of vitamin C, mada, madanu glup it down.:-D
Thanks and take care, Kugan

My dear friends, this moong dal sambar, courtesy of guests:-D
She has also given me a new proportion for crispy dosai.
Let me try it first before posting. Thanks, Kugan




MOONG DAL IDLI SAMBAR

Ingredients:

(A)
To Roast And Grind To Paste:
2 tbs coriander seeds
1 tbs channa dal
4 dry red chillies
1 tsp funugreek seeds
¼ tsp tumeric powder

(B)
1 cup moong dal soaked for 15 minutes
1 big onion chopped
2 tomatoes chopped
1 big potato cubed
2 green chillies slit

(C)
1 tbs tamarind paste
2 tsp jaggery
Salt to taste

(D)
2 tbs oil or ghee
¼ tsp asafoetida powder
1 tsp mustard seeds
1 tsp cumin seeds
1 sprig curry leaves
2 red chillies broken
1 onion sliced

(E)
Little coriander leaves gor garnishing

Method:
Dry roast all the ingredients in (A) till golden
Cool and grind to a smooth puree by adding little water.
Keep aside.

Add all the ingredients in (B) with enough water.
Boil till the moong dal and all the veges are cooked well.
Or you can cook in a pressure cooker for 3 whistles.

Now add the ground masala (A) to the cooked dal.
Add enough water and simmer for 10 minutes.
Add in (C) jaggery, salt and tamarind paste.
Mix well and simmer for another 10 minutes.

Heat a non - stick pan, add ingredients (D) one by one.
Saute well and pour this seasonings over the sambar.
Mix well, garnish with coriander leaves.
Enjoy with your idli or dosai.


http://farm9.staticflickr.com/8151/6...517ab6f3_c.jpg


Look at the big pot full:smokesmile:

Quote:

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Originally Posted by nithishri

Hi PS,

Horse gram is legume basically used similar to moong dhal or toor dhal. Here is the wikipedia explanation.

Horse Gram (Macrotyloma uniflorum) is one of the lesser known beans. The whole seeds of horse gram are generally utilized as cattle feed. However, it is consumed as a whole seed, as sprouts, or as whole meal by a large population in rural areas of southern India. Medical uses of these legumes have been discussed. It is mostly used in South Indian states.

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Hi

Thanks for the explanation, never heard of it over here,for a moment I thought it was punnaku :lol: .

K, I guess the chivda recipe is in the healthy lifestyle thread...

Thanks for the tips on nellikai juice... the health consicious me tried adding honey to the juice and din't like the taste but gulped it...;) when I spoke to my cousin's cook yday, she gave some tips and said it'll taste good only if we add LOTS of sugar...she also recommended adding few mint leaves or ginger or cardamom for added taste n flavor...I tried it with mint n sugar and just loved it...she also said we can make kalandha saadham with it just like how we make lemon rice...yet to try it...

Moong dhal sambar super easyaa irukku... will try it... I heard from one of my friend that they never add tamarind to sambar made for tiffin items... only for rice-sambar they add puli... :roll: we have never made sambar without puli,be it for rice or tiffin... have u tried without puli for tiffin items n does it taste good???!!!...

Thanks Dev, for your nice post.
I have made idli sambar without puli.
but you know we add tomatoes to make up for the puli:-D

Dev, I love sour taste, I like to add a dash of lime juice for many dishes.
The moong dal sambar tasted yummy.
All my family liked it. Thanks, Kugan.


Her, dosai too came out very crispy and nice.
I will post the recipe soon.
I made Kung pau tofu for my guests.
She told me she will teach me how to make Indian sweet sour tofu:roll:
Lets see, how it is. Thanks, Kugan

CRISPY DOSAI

Ingredients:

2 cups of raw rice
½ cup whole skinless urad dal
2 tbs channa dal
1 tsp funugreek seeds

2 tbs poha
Salt to taste

Method:

Wash the rice, urad dal, channa dal and funugreek seeds well.
Now soak all the ingredients with the poha for about 6 to 7 hours.
Then grind the mixture to a smooth batter using the soaked water.
Add the salt, beat well with your hands.
Add water to make it into a pouring consistency.
Let it ferment for about 7 hours. The batter should have risen
to twice its volume.
Heat a dosai kal and make thin crisp dosais.



http://farm8.staticflickr.com/7223/6...28ab0324_c.jpg

oh, now I get the trick... adhaan yosichen andha lil sourness illane adhu sambar maadhiriye irukaadhenu... :) channa dhal ellam potu dosaiya!!!... thanks to ur relative for generously sharing her recipes with us...:)

K, I made nelikkai juice today for some guests adding cardamom pwd to it... noone could makeout what juice it was...superaa irundhichu...give it a try if u can find nellikai juice there...maybe U can find it in health food stores... Finally, I'm so happy that the litre of nellikkai juice won't go waste...:) nellikai is very good for health and it is one main ingredient in chawanprash...

A warning to those who try nellikai juice: Though it's very tasty, drink only in moderation (unless u don't mind an one-way ticket to the loo :rotfl: ) as gooseberry is a strong laxative...