Kugan's Kitchen Part 6

Dear Gulabjamun, here is the Bombay chutney for you.
Enjoy, Kugan98

BOMBAY CHUTNEY

Ingredients:

100 ml oil
2 tbs ghee
1 tsp cumin
1 pinch of good asafoetida powder
3 green chillies chopped
1 tbs ginger chopped
1 tbs garlic chopped
2 big onions chopped
1 cup besan powder
Salt to taste
2 cups tomato chopped
½ tsp tumeric powder
Little coriander leaves chopped
Little lime juice to taste

Method:

Heat a wok with the oil and ghee.
Add in the cumin seeds and the asafoetida powder.
Add in the green chillies, ginger and garlic.
Fry till they turn slightly brown.

Add in the onions and fry well.
Now add in the besan flour and fry well.
Add little oil if needed. Add salt and fry till nice aroma comes.
Add enough water, see that there are no lumps.

Let it boil on medium heat till the flour gets cooked.
Add in the chopped tomatoes and keep on stirring.
When the gravy gets thick, add in the tumeric powder.
At this stage add more water and keep on stirring.

Lastly add in the cut coriander leaves and cook,
till the chutney starts to spill.
Add in the lime juice and remove.
Serve with idli, dosai, chapathi and so on.

http://farm7.static.flickr.com/6137/...cbdfdd63_z.jpg

Thanks K... can u post the recipe for the sweet banana chips served in a typical kerala meal... the one with sukku and other such spices...

Hi Kugan,
How r u? How is ur health.Its good to hear that u r back to the thread..Take rest and care for ur health..I pray to God to give u health!
Take Care! Bye!

Hi dev!

BELATED ANNIVERSARY WISHES!!!

Hi Kugan thread friends,

Sorry as i am in a hurry, I am not able to give all names....How r u all?I hope u and ur family is Good. Take Care! Bye!

Thanks Karthika...:)

K, besan chutney-our method is almost the same. But we don't fry the besan...just mix it with water and add to the onion tomato mix... we also use saunf for seasoning at times... Can also powder saunf and cinnamon and add towards the end...

Thanks bKarthika for all your posts.
I can understand if you do not have the time.
Glad that you remember us. Thanks and take care, Kugan98

Adenggappa, Dev, Kerala poyittu oru piddi, piddichittu vanthu irrukereengga.

Dev, we fry the besan, so that the raw smell will not be there.
Good I have got all your recipes.
I can see Suvai staring :roll: at me, for she asked me for aval kesari.
I have already done that , will post soon.
Thanks and take care, Kugan98

SARKKARA UPPERI (SWEET PLANTAIN CHIPS)

Ingredients:

2 big raw nendran banana
1 cup jaggery
½ cup water
1 tbs ghee
¼ tsp cardamom powder
¼ tsp cumin powder
¼ tsp ginger powder or sukku
Little salt
Oil for frying

Method:
Remove the skin of the banana.
Cut the plantain in half, length wise.
Cut these pieces into ½ inch thick slices.
Rub little salt into it.

Heat a wok with the oil and deep fry the chips.
They must be crisp and golden in colour.
Remove to a paper towel
Combine the water and sugar and boil till it forms a single string syrup.

Add in the ghee, cardamom, cumin and ginger powders.
Add in the fried plantains, stir well the sugar to coat the chips well.
The syrup will coat the chips evenly and will harden in few minutes.
Remove and let them cool. Store in an airtight container.


http://farm7.static.flickr.com/6014/...f0c575e1_z.jpg

SWEET BANANA STEW

Ingredients:

2 cups of ripe, thin slices of nenthra banana.
1 cup thick coconut milk
2 tbs ghee
2 tbs or more sugar to taste
2 shallots sliced
2 cardamom pods, just smashed
2 cups of water
Little salt to taste

Method:

Boil the banana, pinch of salt and water.
When the banana is well cooked, add in the smashed cardamom
pods . Add in the coconut milk, and mix well.
Heat the ghee in a pan, add in the sliced shallots, saute well.
Pour it into the banana mixture. Mix well.
Your banana stew is ready for your iddiappam.

Thanks to the owner of this picture:

http://farm7.static.flickr.com/6001/...785d55b766.jpg