Kugan's Kitchen Part 2

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OATS PONGGAL
Ingredients:
1 cup oats
1/4 cup pan roasted, boiled mung dal (less if you like)
1 tsp coarsely crushed black pepper
½ tsp cumin seeds
¼ tsp asafotida powder
1 tsp finely grated ginger
2 sprigs of curry leaves
2 tsp ghee or oil ( also less if you like)
Salt to taste

Method:
Cook oats with little water, so that it is thick.
Add the cooked mung dal, and salt.
Mix nicely so that the oats and dal are well combined.
Remove from stove.
In a wok, add the ghee.
Add the pepper, cumin seeds .
Now add the ginger, curry leaves and asafetida powder.
Now pour the seasonings on the cooked oats.
Mix well and serve.


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OATS UPMA

Ingredients:

1 cup rolled oats (not instant)
1 cup mixed veges chopped (optional)
1 medium onion chopped
3 green chillies chopped
1 small piece of ginger chopped fine
Few curry leaves chopped
Little coriander leaves chopped
2 cups of water
Salt to taste
1 tbs roasted cashew nuts.

Seasonings:
2 tbs ghee or oil
½ tsp mustard seeds
½ tsp channa dal
½ tsp urad dal

Method:
Dry roast the oats in a wok for few minutes.
Heat the ghee in a wok, add in the mustard seeds, channa dal and urad dals. Fry for a second.
Add in the onions, ginger, and green chillies.
Sauté for few minutes, add in the curry leaves.
Add in the mixed veges, and stir nicely.
Add in the 2 cups of water and about ¼ tsp of the salt.
Cover and let it come to a boil.
Reduce the heat and add in the roasted oats,stirring continuously.
Cover the the oats and let it cook for about 5 minutes.
The oats should have absorbed all the water.
Give a stir, add in the coriander leaves and the cashew nuts.
Serve warm with any chutney.

Note: You can cook this upma without the veges also.

Karthika, thanks for your your very nice post.
Very soon I will be posting the radish recipes.
I am glad that this thread is of help to you.
Keep writing.
Thanks. Kugan98

kugan,
thanks a lot for the oats receipes. how much water should we use for oats pongal.
take ur time for radish dishes.
thanks
selvi

Dear Kugan

Thank you for your comments and suggestions. I drained the soaked ulunthu in the strainer before putting in the grinder. That must have been left the ulunthu very dry. I will remember your suggestions next time. For four cups of ulunthu I added three table spoons of rice flour. It didn't show much difference but I was able to make good shaped vadais. Potato bonda looks very tempting Kugan. May be I will try for the weekend and forget about the waist line.
Regards
Shanthy

Dear Kugan and friends,

Its been ages since i posted some recipes. I am so sorry. I am currently in Spore for 3mths Holiday. Therefore, I will not be able to post any recipes till Jan. As my mum will do all the cooking and i am not allowed into the kitchen. "Romba chellam" So.. I will try my level best to post amma's Recipes.

I will make sure i visit our HUB regularly. Miss u guys and happy belated Diwali....

Superspiczy

superspicy, enjoy ur stay with ur mom, donot forget to post ur mom's receipes. happy to see u in the thread after long time.
selvi

Selviem, normally you boil 11/2 cups of water.
You keep some boiling water by the side.
if you find the water not enough, add little more water.
you do not want your pongal to be too kola kola.
Thanks. Take care. Kugan98


Note: Selviem my aunty has e-mailed me the radish kutoo,
resturant style. I will try it out first before posting.

Shanthy, thanks for your post.
I am not a professional, I learn by trial and error.
According to my aunty, vadais made without adding any flours
retain their softness .
Thanks. Kugan98

Welcome back Super spiczy.
Enjoy your stay in your moms place.
Nothing like moms cooking and love.
I have lost both. :(

Singapore recipe ellam pottu asathungga.
Mom's recipeyum post pannungga.
Enjoy yourself Superspiczy.
Take care. kugan98