Kugan's Kitchen Part 7

I C...

thanks PS...:)

Quote:

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Originally Posted by priyasri

Hello All,

I tried cranberry chutney yday.. for having with dosai.. Cranberry i think is tamarind in pink color.. pulippu ennnavo tamarind ku equal a irunduchu, with pinkish color... I found it good only but my husband didnt like it (of course, amma panra dishes tavara veru edhu pannalum it will be pushed to doubtful or dislike q :) )
Here is what i tried (from vah reh vah)

add oil, cumin, ginger and garlic chopped n saute.. add green chillies, cranberries and keep sauteing till soft. Athuku apparam add cilantro, salt, jaggery and blend it nicely. Add talippu items.

And enjoy!!

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(of course, amma panra dishes tavara veru edhu pannalum it will be pushed to doubtful or dislike q :) )
To the above:
ha ha... adhu enavo nijam dan priya... To make men accept the taste when something tried differently is like puli vaal pudikra madhiri :D

For me this recipe looks for like the inji puli

Miss you Kungaka.. come back soooooonnnnnnnnnnnnnnnnn

Authentic Sura puttu:

Here is how it is done
Method:
1/2 kg Sura(Shark)
Turmeric powder - 1tsp
pepper powder - 2 tsp
Salt
Green chillies - 4
Garlic pods - 8
Ginger - Big piece
Onion - 1
Egg - 1

To temper:
Mustard seeds
Curry leaves
urad dhal

Method:
1) Heat water in a pan when it is hot, wash the sura with clean water and put it into the hot water. Allow the hot water to form bubbles, the color of the water needs to turn white that is when you should remove the Sura
2) Remove and keep aside to cool down
3) Take a bowl, mix turmeric powder, pepper powder and salt with your hand. Tear the shark into small pieces and mix it along with the spice mix.
4) Now heat oil in a kadai, add the tempering ingredients, followed by finely chopped garlic, ginger and green chillies.
5) Add the onion and when the onion turns pink to brown, add in the Sura(mixed with spices)
6) Allow sura puttu to cook for a while - say 10 mins.
7) Break open a egg and beat it in a bowl.
8) Pour the egg into the sura puttu and give it a nice stir.
9)Once the egg cooks along with Sura puttu, add some coriander leaves and serve hot with Rasam rice or any gravy of your choice.

My dear frienz, how are you guys?
First my apologies for coming to KK's thread sooo late.
I am sure Kugan would be cross with me for this.
Actually I was out of town, due to my work.
Just back, and it is freezing cold here.

Anyway I am very thankful to Dev, Priyasri, Rose,
P.S, Nithisri, Gulamjamun, and uncle NOV.
Thanks Dev, Nithisri, for your nice recipes.
Thanks NOV uncle for the nice dosai picture.

Kugan has posted few recipes and pictures to me.
(Thanks Kugan for making my task easy)
I will soon post them in the forum.

Thanks to every one for keeping KK's thread moving.
I hope all her friends will post something to keep her thread moving.
Suvai, Lathz, Lakme, Aarthii, Madhusree, Madhu uncle, Rajrai uncle, Groucho anneh, Ramrish,Suja,
and sorry for the names that I have missed.
Take care every one. Happy Holidays.
Meerra

Dear frienzs, this curry goes well with any plain ghee rice or pulaos.
Try this for Christmas. Meerra.

RICH CURRY

Ingredients:

25 grms cashew nuts
25 grms almonds
25 grms walnuts
All soaked and ground to paste

5 red chillies soaked and ground to paste
5 pips garlic, ground to paste
1 ½ inches ginger , ground to paste

3 tomatoes, blanch , puree and keep aside
2 big onions, 3 tsp butter
Sauté and grind to a paste

For marination:
¾ cups of curds
1 tsp chillie powder
¼ tsp turmeric powder
The ground , cashew, almond walnut paste
¼ cup cubed panner
1 ½ cups of mixed vege, carrots, French beans, peas,
capsicum, cauliflower,
All cut into equal bite sizes.
Salt to taste
Mix well and keep aside for 1 hour.

2 tbs oil
2 tbs butter
2 cardamom pods
2 cinnamon sticks
2 cloves
½ tsp cumin
2 bay leaves

1 tsp coriander powder

2 tbs cream
1 tsp kasuri methi

Method:
Heat a wok with the butter and oil.
Add in the cardamom, cinnamon, cloves, cumin and bay leaves.
Now add in the ground onion paste and keep sautéing till it
becomes deep brown in colour.
Add in the ginger and garlic paste and sauté for 2 more minutes.

Now add in the ground chillie paste sauté till the raw smell goes.
Add in the coriander powder and sauté for a minute.
Add in the pureed tomatoes and salt, let it boil over a
medium heat.
Add in the marinated vegetables, and required amount of water.
Cover and cook till the vegetables are cooked.

Finally add in the cream, mix well and sprinkle crushed
kasuri methi and switch off stove.
Keep it covered for 5 minutes for the methi flavor to infuse.
Serve with plain ghee rice.


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hye meerra...its happy to see u back wit a warm welcum.....

We are soooooooo happy to c u here after a long time Meera...:)

Thanks for the recipe... :)

Dear Lathz and Dev, so happy to see your response.
You know Kugan is a gem of a person. She always talks about her forum frienz.

Lathz she loves your little Danesh.
Dev, I know you are her lifeline:-D

Her latest addition is Priya.
She was very worried about her long friend Suvai.
Suvai, if you read this message please come to the forum.

Thanks frienz, take care. Meerra


Note: Dev, the recipe belongs to Kugan:)

WELL, IT IS PARTY TIME AGAIN.
KUGAN'S KITCHEN WISHES OUR P.S A VERY HAPPY BIRTHDAY.
MAY THE LORD BLESS YOU WITH ALL THE BEST IN THE WORLD.
HAPPY BIRTHDAY P.S



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