Kugan's Kitchen Part 6

bkarthika, I am posting pictures of my idli batter.

I soak the rice and urad dal for about 8 hours.
Even 5 hours is good enough.
After grinding the batter, add salt and beat the mixture with your bare hands. (I can see NOV anneh starring at me) :lol:

I normally grind my idli batter about 9.a.m in the morning.
By 4 p.m the batter would have fermented so well.
Just nice for me to steam the idlis for dinner.

If I want it for breakfast, I will grind it about 8.p.m in the night.
By morning it will be very well fermented.
NO adding of old batter, dry chillie or baking powder and yeast.

Try it Karthika, Thanks, kugan98.


The Ground Batter:


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The Fermented Batter:


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Super White Idlis:


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Quote:

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Originally Posted by bkarthika

This time Idli was soft and the flour also raised :thumbsup: But i got flat idli....

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I think I know why K :D

Karthika, DO NOT stir the batter after it has risen. Just scoop and place on idli tray. It will feel bubbly and empty, but never mind, you will get good idlies.

Kugan,

I tried... I think each time i am making an unknown mistake :roll: ...This time Idli was soft and the flour also raised :thumbsup: But i got flat idli.... :( :cry2:

Anyway Every week I am learning to Grind and make Idli. .... :banghead:

Thanks!!! :cool2:[/quote]

bkarthika, I think your batter was a bit loose, only then you get flat idlis.
Try making the batter a bit thick.
Good luck, Kugan98

Quote:

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Originally Posted by kugan98

The Ground Batter:

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am I imagining things or can I really smell the idli maavu? :think:

Thanks NOV anneh, you are a gem.
You are correct, for idlis you must not stir the fermented flour.
You have to just scoop the flour into the idli mould.
Thanks anneh :notworthy: :notworthy:

Kugan98

Thanks Dev, you have lined up recipes for me to cook.
These are items that we daily cook.
Thanks Dev, Kugan98

Kugan,

Thank you very much for the pictures of Batter!!! I also think that batter was loose..Next time i will grind little bit thick....I didnt stir the batter...Just scooped and placed on Idli plate...
Thanks for the suggestions :notworthy:

Nov,

Thank you very much for the concern and suggestion..I will try...
One day i will get soft,normal idli....That day u(and Kugan) will have the credits of the success!!

:notthatway: Karthika, you have to invite me and my NOV anneh for breakfast in your house :lol:

Thanks, Kugan98

Kugan,
Thanks for the link to Ragi Kali. Any suggestions for the side dishes?

Dev all the recipes look good. Going to try the Moong dhal and cabbage thoran today.

Karthika, one other reason the idilis turn flat may be too much of urad. I live in US, and during cold months I put the batter in the oven after grinding. I warm the oven turn it off, and wait for a few mins and put the batter in. Hope this helps.

Suja

Do try n post the pics K... yes, these are all simple everyday dishes... Nothing aahaa,ohhooo...but tasty...:)

Suja, do try n let us know the outcome...

yet to post the aviyal and pineapple patchadi recipe... too lazy to type today...The pineapple patchadi is said to be a speciality of the restaurant in that resort... i din't taste it as I am allergic to pineapples... those who did taste it said it was different and tasty...

My laptop might be sent for service tomorrow... hardware problem...in that case, I might not be able to access the hub for a week or so...

Thanks a lot for the pudding recipe k... can we make it without eggs?...

Suja, thanks for the tips for idli batter.

Suja side dish for kali is kara saramana fish kulambu :roll:
In my case nice hot puli kulambu :lol:

If you make that into khool, I always like tapioca hot prettal.
The taste will be super, illana, vengayamum, green chillieyum :rotfl: :rotfl:
Take care Suja, nice to see you often in the thread.
At the same time take care of your health, Kugan98

Quote:

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Originally Posted by dev

My laptop might be sent for service tomorrow... hardware problem...in that case, I might not be able to access the hub for a week or so...

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Time to buy a new one! :lol:

Dev, what, you are sending your laptop for repairs? :cry2: :cry2:
Hope it gets repaired soon.


You can make the chocolate pudding without the eggs.
With eggs it will have more body and will be creamy.

I made the cabbage thoran for lunch.
It is a little different from the normal cabbage poriyal
that we make. Taste is nice. Thanks Kugan98



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dev: You should have one computer in each room, all in a network ! :)

Quote:

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Originally Posted by kugan98

:notthatway: Karthika, you have to invite me and my NOV anneh for breakfast in your house :lol:

Thanks, Kugan98

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Kugan,
No Need to Invite....Always Welcome to my Home!!! :swinghead:

Quote:

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Originally Posted by Suja Rajkumar

Karthika, one other reason the idilis turn flat may be too much of urad. I live in US, and during cold months I put the batter in the oven after grinding. I warm the oven turn it off, and wait for a few mins and put the batter in. Hope this helps.
Suja

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Suja,
Thank u very much for the tip. But i dont have oven...Any way I will keep this in mind. :ty: very much...

Karthika, can you pls detail out how you made the idlis, so that we can identify the problem. If you are living in Chennai, there shouldnt be weather problems.

Nice pic k... yeah, it's quite similar to the normal cabbage poriyal we make... but lil diff coz of the ground stuffs and the crunchiness...:) you need to chop the veg even more fine k... that is how they did...

Yes, compu to be sent for repair... looks like there's some problem with the fan... it's making a lot of noise... :(

Uncle, roomku oru computer vechukalaam...neenga sponsor panninaal...:P

Quote:

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Originally Posted by rajraj

Quote:

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Originally Posted by dev

My laptop might be sent for service tomorrow... hardware problem...in that case, I might not be able to access the hub for a week or so...

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Time to buy a new one! :lol:

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u r right uncle... time to give this laptop to the lil one...;)

Happy New Year to all the Kugan Kitchen Queens !! :cheer:

Quote:

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Originally Posted by NOV

Karthika, can you pls detail out how you made the idlis, so that we can identify the problem. If you are living in Chennai, there shouldnt be weather problems.

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Nov,
Usually i prepare batter on Sunday so that i can keep it for that week..
Sunday morning i made ready and soaked rice(separately) and urad dhal with fenugreek. By evening i grinded batter(first time - I grinded rice first and then urad dhal and mixed both with hands nicely with salt, Second time - I grinded rice and urad dhal together and added salt)and left to ferment till Monday mng.. Monday mng, I scooped the batter and placed it on Idli plate without beating the batter....This is the process i did...

proportions?

Quote:

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Originally Posted by bkarthika

Second time - I grinded rice and urad dhal together and added salt)and left to ferment till Monday mng.. ...

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did you beat with your bare hands for at least 5 minutes?

Nov,

Quote:

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Originally Posted by NOV

proportions?

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Proportion is Idli rice - 3 cup, urad dhal -3/4cup....

Quote:

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Originally Posted by NOV

did you beat with your bare hands for at least 5 minutes?

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Yes I beated..

Quote:

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Originally Posted by bkarthika

Proportion is Idli rice - 3 cup, urad dhal -3/4cup......

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ok, I guess you didnt follow my recipe :)

Nov,
1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste

I dont have broken rice....Whether i have to substitute it with idli rice or pulungal rice? and also the proportion is 3:1.....am i right? I have one more doubt. Till rice becomes nice i grinded it...is it ok?

idli rice or any kind of pacharisi should be fine karthika.

usually rice would NOT be finely ground. it will feel rava'ish :lol:
but you really don't have to grind the rice and ulundhu separately.
and don't add too much water - I am sure you know what is "idli patham."

Karthika, with our NOV anneh's guidance, I am sure you will soon master the method how to make soft idlis.
Thanks and take care, Kugan98

[tscii]Karthika, here is your onion sambar.
Enjoy with idli. Kugan98

ONION SAMBAR

Ingredients:

1 cup small round shallots
1 tbs tamarind paste

½ cup toor dal soaked
¼ tsp turmeric powder
1 red tomato chopped
1 green chillie slit
2 garlic pips
Salt to taste

To roast in 1 tsp oil and grind to paste:
7 dry red chillies
3 tsp coriander seeds
½ tsp fenugreek seeds
1 tsp channa dal
¼ tsp asafoetida powder
1 sprig curry leaves
4 peeled shallots

To Season:
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
1 sprig curry leaves
1 dry red chillie broken
2 tsp oil

Little coriander leaves chopped.

Method:
Cook the toor dal with the cut tomatoes, green chillie,
turmeric powder , garlic pips and salt. Keep aside.

Heat a pot with the oil, add in all the seasonings,
one by one and sauté for a minute.

Add in the peeled whole small shallots.
Sauté till the colour changes.
Add in 3 cups of water with the tamarind paste.
Mix well and allow it to cook for a minute.

Add in the cooked toor dal with the ground paste.
Add more water if needed.
Boil and simmer till the desired consistency is reached.
Remove and garnish with the cut coriander leaves.



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Hello Friends,
Tried Dev's Katti paruppu moong. Did not have moong, I used whole moong, it came out well. Tried the thoran with beans. They were both good. Thanks for the recipe Dev. K will follow your suggestions. Can you post the recipe for Vendhaya keerai. Any recipe would do. Thanks.


Suja

[tscii]Suja, glad that you tried Dev's recipes.
I too cooked the cabbage thoran.

Suja, do you get venthaya keerai in US?
We do not get it in Malaysia.

The recipes for this keerai is endless.
You can make masiyal, sambar , kulambu , poriyal ,kutoo , chapathi , rice , paruppu , chutney , adai and so on.

Here is a funugreek keerai kutoo, Kugan98

VENDAYA KEERAI KUTOO

Ingredients:
1 bunch of fenugreek leaves

(A)
½ cup of moong dal soaked
½ cup toor dal soaked
½ tsp turmeric powder
1 tomato chopped
2 green chillies sliced
2 pips of garlic
½ tsp oil
Salt to taste

½ tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 dry red chillie brocken
1 onion chopped
1 sprig curry leaves
A pinch of asafoetida powder
2 tsp oil

Method:

Clean fenugreek leaves and keep aside.

Add all the ingredients in (A) in a pot with sufficient water.
Cook till both the dals are well cooked.

Heat oil in a pan, add in the mustard, cumin and urad dal.
Let them splutter, add in the dry red chillie and onion.
Sauté for 2 to 3 minutes.

Now add in the cooked dal, along with the fenugreek leaves.
Add salt if needed. Cover and cook on a low flame,
until the leaves are cooked.
Remove and serve with steaming rice.
You can add 1 tsp of hot ghee if you like.

Kugan,

Thank u for the Onion Sambar...I have one doubt! Will venthaya keerai has bitter taste? Pls post Venthaya keerai masiyal, sambar , kulambu , poriyal and rice recipes . I havent cooked this keerai yet..This weekend i am going to try kootu...Thanks in Advance!!!

Kugan,
Yes we get vendhaya keerai here. In fact after spinach it is the only keerai we get. I have seen some Chinese greens, but am a little reluctant to try them. I made the kootu yesterday and it came out very well. Thanks so much for sharing the recipes. Going to try the Ragi kali tonight. Also if you have some recipes for Godumai rava the fine and the coarse one please do post them. Thanks in advance.

Suja

Kuganka,
Can u plz post the recipe for methi paratha.
I have dried methi leaves.
Can paratha's be made with dried leaves?

Pineapple pachadi:

Chop a well ripe pineapple into tiny pieces. Cook them along with salt, turmeric and water till soft.
Grind to a paste- coconut-1/2 C, Mustard seeds- 1tsp, jeera-1/2 tsp, green chilles, shallots-4 or 5.
Add the ground mixture to the pineapple and boil for 5 minutes.
Switch off flame and immediately stir in 2 cups of curd.
Heat oil in a pan. Splutter mustard. add curry leaves n dry chilles and add the seasoning to the pachadi n mix well.

This dish will be slightly sweetish. Serve as a side dish with rice.

Note: If u don't like the taste of mustard, reduce the qty .

Kerala aviyal:

Traditionally, the vegs used for aviyal are plantain, yam, raw mango, snake gourd,cucumber, drumstick, carrots and long beans. You can add any other vegs of choice(like brinjals,beans,potato etc) . Cut these vegs into 1 inch fingers.

Grind to a paste- 1 C coconut, Jeera-1/2 tsp, shallots-3 or 4, garlic-1 or 2, green chillies
.
Cook the vegs(except mango) along with salt, turmeric and water.Once 1/2 cooked add mango pieces and cook till fully cooked.

Add the ground paste and cook for further 2 minutes.Switch off flame.

Add in curd(1 tbsp to upto 1/4 cup)-qty of curd depends on the sourness of the mango used. mix well.

Pour a tbsp of coconut oil and throw in a sprig of curry leaves.

cover with a tight lid n let sit for 15 min.

Mix well n Serve with rice.

Quote:

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Originally Posted by Suja Rajkumar

Hello Friends,
Tried Dev's Katti paruppu moong. Did not have moong, I used whole moong, it came out well. Tried the thoran with beans. They were both good. Thanks for the recipe Dev. K will follow your suggestions. Can you post the recipe for Vendhaya keerai. Any recipe would do. Thanks.


Suja

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Thanks for trying then Suja...hope U weren't disappointed.

Do try the pachadis n aviyal.