KUGAN'S KITCHEN PART 3

kugan nga i can simply imagine yr grandmother telling off the driver to move as fast as he could from there...lol

paravaa ila enaku thunaiya intha ulagathila neengalum irukeenganu padikarthiley romba sandhosham ngo!!!...where kovil is concerned :mrgreen:

kugan...ur vadagam ingris sounds very interesting.....so ithai nalla sun dry pannitu porikanungala ennaila?

all the dals that u have used....should they all be powdered raw? or broil or fried slightly?
Enga oorila veyil jaasthi ila...but i can tell my family in india to make it ;-)

how do u use this vadagam athoda recipes um podunga plz & thanks

ahaaa selvi pasangalum sirichaangalaa police station kathai padichi...naanum sirichipen neenaivuku varum bothu.. :mrgreen: :mrgreen:
silly me!

kugan nga plz do ask yr aunt for the peerkangai chutney recipe...:-) also the vadagam

Suvai nga, vadagams are used for seasoning in the gravy, poriyal,
kutoo and chutneys. vadagams give a special aroma and flavour for the dishes.
The dal are raw and ground into coarse powder.
Suvai nga when we want to cook a gravy, normally we will pour oil in the pot, then break up the vadagam into pieces, and use little or more according to the amount of gravy or poriyal you want to do.
these vadagams are only seasonings.

Suvai I will get the recipe from my aunt and post it for everyone.
you can mix the chutney into rice like puli saatham.
You can take the rice in a tiffin box for lunch to office.
Thanks. Kugan98

podunga recipe aunt ah kettutu......will surely take it for lunch ;-) kugan nga!

Thanks kugan nga for explaining how to use the vadagam....will surely give it a try...:-)

:lol: @ Suvai & K...

Suvai, jamuns soft-aa irundhichu...but shape sariyay illai...meaning it balloonedup & then shrunk resulting in dented jamuns...en appadi aachunu theriyalai...have asked Mrs.Mano...

K, I used eggs in the vannila cake... venumna sollunga...recipe post pannuren...

Vadagam arumaiyay irukku...senju paarkanum...:)

Inga systemla konjam prob...have to give for service... so don't be surprised if I don't come for a week or so...

Take care pps...

Dev, ungga vanilla cake recipe podungga.
I use 1/3 cup of apples sauce for 1 egg used.
The maximum I can use is 2/3 cups of sauce.
Or I will have to try using vinegar instead of eggs.
Eppadiyoh, cake do pannina, children mudichudovaanga :lol:
Thanks Dev, seekiram p.c repair pannungga.
As you know its you, Selviem, suvai and Aarthii are
the only people who make this thread lively.
Suvai vera India pooraanga :(
Thanks Dev, Kugan98

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TENDER COCONUT RASAM

Ingredients:
¼ cup of toor dal
A pinch of tumeric
2 cups tender coconut water
1 cup tender coconut flesh cut into pieces

To roast and powder:
1 tbs coriander seeds
1 tsp cumin seeds
¼ tsp fenugreek seeds
3 dry red chillies
¼ tsp asafetida
1 tsp oil

1 tomato crushed
2 pips garlic crushed
6 pepper corns crushed
½ tsp tamarind paste
2 tbs coriander leaves chopped
Salt to taste

To Season:
1 tsp ghee
½ tsp mstard seeds
1 dry red chillie broken
1 sprig curry leaves

Method:
Cook the dal with 1 ½ cup of water with a pinch of tumeric powder.
Heat the oil and fry the ingredients to roast and powder.
Powder the ingredients into powder form.

In a thick bottomed pan add the cooked dal with its water,
Add in the crushed tomato, crushed garlic, pepper corns and tamarind paste. Let it boil once nicely.

Now add in the ground powder and cook further in medium flame
till it starts to bubble. Remove and add the tender coconut water and the tender coconut flesh. Garnish with coriander leaves ,cover and keep aside.

In a pan heat the oil or ghee ,add in the mustard seeds, let it splutter.
Add in the red chillie and curry leaves. Sauté well and pour it
into the tender coconut rasam. Cover and keep for ½ an hour to improve the taste. Serve with rice and papadams.

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TENDER COCONUT PAYASAM

Ingredients:
1 cup tender coconut pieces. (cut into small pieces)
2 cups fresh milk
1 cup tender coconut water
5 tbs sugar
2 tbs condensed milk
1 tbs cashew nuts roasted
1 tbs raisins roasted
2 tbs ghee
Little cardamom powder

Method:
Wipe the tender coconuts a little dry.
Heat the ghee in a pot, add in the tender coconut pieces
and fry for a while.
Pour 2 cups of the milk into the pot and cook the tender coconuts.
Stir continuously as the milk thickens.

Now add in the sugar, condensed milk.
Add in the fried nuts and raisins
Add in the tender coconut water.
Let it boil once, add in the cardamom powder.
Remove from fire and cool.
It tastes best when chilled.

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TENDER COCONUT SABJI

Ingredients:
1 cup of tender coconut cut into pieces.
10 cashew nuts ground to paste
1 cup chopped onions
1 cup chopped tomatoes
1 tsp tumeric powder
2 tsp chillie powder more if you like
½ tsp garam masala powder
½ cup of chopped coriander leaves
Salt to taste
2 tbs of oil or ghee

Method:
Heat a wok, add the ghee and add in the chopped onions.
Sauté well till lightly brown,
Add in the tumeric powder, chillie powder and garam masala.
Stir well, add in the salt and the tomatoes.
Now add in the cashew nut paste and stir well.
Add in a cup of water the chopped tender coconut pieces
And the coriander leaves. Let it boil once and remove.
Serve it with pulao or chappati.
This dish has a unique taste of cashew, tomato and coconut.

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