Kugan's Kitchen

Quote:

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Originally Posted by NOV

paavi, paarkkamalaiyaa ovvoru postla ulla pic'a upload pannurEn. :roll:

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Chumma, joke pannEn. :)

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Originally Posted by NOV

K, can you give a perfect recipe for making murukku using Baba's mix (using coconut milk too)? :D

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R u asking me??? :frightened:
Intha chinna vishayatukkellAm naan ethukku??? Kugan sir/ma'am is on the way... :P :yessir:

[tscii]Nov I will come back with murukku using Baba's flour and coconut milk.


Now let me finish the puttu episode first.


PUTTU
Ingredients:
2 cups raw rice, soak for 2 hours
1 cup fresh coconut scrapings
salt

Method:
Drain the rice and dry it on a tea towel.
The rice should be dry, but still feel damp to the touch.
Grind it in your mixie.
Immedeately steam the flour in a steamer.
Steaming makes very soft puttu.
(normally people like to roast the flour.
Roasting makes the puttu hard)

The next is to wet the flour.
After the steamed flour is cold, use your finger tips
To loosen the flour.
Add ½ cup of coconut and salt and mix well in the flour.
Now sprinkle water little by little.
Wet flour should have the texture of wet sand.
It should flow smoothly if you take the flour and drop it.

Now add little coconut in the puttu maker, and then add the rice flour
To a 2 ½ inches height, then add a little coconut.
This is done till you reach the top of the cylindrical shape.
Attach the tube to the pot of boiling water, and steam for about 5-10 minutes. Using the handle of a large spoon, slowly push the
Puttu log from the bottom and slide it on to a plate.

You can also mix all the flour and coconut and steam it in a idli pot.
Serve it hot with ghee and sugar, or with bananas, or with prawn sambal.


The same way puttu can be done with atta flour or all purpose flour.
You have to dry roast the flour first till you get a good aroma.
Let it cool and do the same like rice flour.
You can use coconut water instead of water to make the puttu.
It will be very tasty.
One thing, atta puttu and all purpose puttu have to be consumed
while it is still steaming hot. It tends to become a little hard when it becomes cold.


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Thanks Kugan for the Appam and Sothi recipes. I am already hungry seeing your Appam waiting to be eaten.... :P For the String Hoppers - can we use the normal rice flour we buy from the grocery shops or from the flour mills? :oops:

Thanks for the Puttu recipes Kugan. I really appreciate your effort.
Btw..what palagarams are on your list for Diwali??...I am so excited..!! :D

Kugan... someone was mentioning that ppl do add poha (aval) also to make Appams. Do we get soft fluffy appams if aval is used?

Also that if sugar is not added we get whilte lacy effect on the sides of the appams instead of brown ones. This is true cos this happens once the sugar gets caramalized and it also gets stuck to the appa chatti...I don't like that. Do you have any idea how to overcome this problem? :?

Sonu, I have no idea about adding poha to make aapams.
As for the white lacy effect, keep the flame low and you will get white lacy sides.
As for the sugar you will be adding very little sugar to the batter and so it will not get stuck to the chatti.
I did not encounter this problem in all my aapam makings.
My aapams are a liitle brown because I like them that way.
Sonu you try out the aapam, you will get very soft spongy aapams.

As for iddiappam you can use the store bought rice flour. First sprinkle little water and wet the rice flour first. Then bundle it in a muslin cloth and steam the flour. Then follow the method and do the iddiappam. If you stir fry the flour, your iddiappam will be a little hard.

As for Deepavali normally we make all the traditional palagarams.

[tscii]
MAKING IDIYAPPAM

Method:
Take required amount of of the prepared flour.
Boil water in a small pan, with required amount of salt.
Pour this hot water into the flour and mix well using a spoon.
Add water slowly as you stir. Stop once you think if it is
Enough to make a soft dough. Knead nicely.
You can apply oil to your hands when you knead.

Heat water in a steamer. Line with a wet cloth.
Apply oil inside your idiyappam mould or maker.
Put the dough in and press the idiyappam maker go in
Circles on the steamer plate. Steam for 10 - to 15 minutes.
Do same for the rest of the flour.
Serve with coconut and sugar, sothi, sweet coconut milk, or kurma.

Note: Normally the ratio is 1 cup of flour to 1 ½ cup of water.
It differs with the flour. So use your own discretion


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Vanakam kugan!!! :-)
Super recipe for idiyappam.....i tried yr vadai kari...super o super....naan kaaram konjam kami pannikiten.
Is there anyway you can give a recipe for good south indian samosas ( like Bhuhari's on mount rd in mdrs - i am not sure if that restrnt is still there or not - by the way they did serve vegie samosas also ) i will substitute the meat for potatoes..;-) if u have only meat recipes.....also another favour....plzzzzz onga collection of recipes ellaam enaku email panna mudiyungalaa?

thalafanz....nalama? :-)

Kugan...............my email id is "simples101@yahoo.ca" this is for all yr recipes so far plz plz plz....thanks :-)