KUGAN'S KITCHEN PART 3

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Originally Posted by Suja Rajkumar

Dev thanks for your response. OnThursday day I made all the veggie menu. Fri non-veg items like briyani, egg and veg items like fried rice and rasam. Assembled samosas on Wed night and put them in the freezer. While making briyani, fried punukkulu and vadai. Just before my guests started coming started frying samosas. For paal payasam the slow cooker came in handy. Vera enna saivadhu!! Enga resturant sappadu sahikaadhu!!. Eppu saapadu partha pudikalai. Kugan dosai suttu pottal nalla irrukum. Thanks again Kugan, Dev and Selviem.

Suja

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Suja, pesaama neengale oru catering service aarambichidalaam pola irukku...;) :lol:

Enakkellamm 2 hrs at a stretch kitchenla irundhenna apromm 2 naalaika saapida pidikaadhu... epdi thaan samalicheengalo!!!...

Our sweet sissy Kugan kandippa ellorukkum dosai suttu poduvaanga...pettiyay pack pannunga... kugan veetuku pogalaam...;)

Aarthi,

where r u? very busy with ur parents. enjoy nicely. how is lil pranay. without u thread is boring.

please drop in whenever u get time.

suvai missing u and ur interesting sweet messages. enjoy ur vacation.

Suja, Dev, thanks for your sweet posts

Suja and Selviem both must be super cooks.
Very well planned Suja.
Naana irunthaal aadi poi irrupen :D

Aiyoh ellarum konja sollitu vaanga.
Neraiya dosai maa araichu vaikkiren :lol:

Thanks friends. Kugan98

sollama varuvoma...:p

Selviem, I pmed AArthii, her son is sick again.
Luckily her mother is around to help her.
She will log in as soon as Pranay is well.

Naan solla maranthiten.
Aishu too developed cough and cold again.
Our house people blamed me for making the Slurpee :cry:
Imm nallathukku kaalam illai
Thanks. Kugan98

Sariyaana poohti P.S Veerappa style :lol:

Namma Selviem has send her feast pictures
Rendu perum salaithevargal illai :clap: :clap:
Well done Suja and Selviem.


Here are the pictures taken at different angles.

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yum!!!!! oru trip Suja veetukkum, Selvi veetukkum poganum pola irukke Kugan!!!... Any sponsors for our tickets...;) :lol:

thanks kugan for posting photos. next time i will take it clearly.

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Originally Posted by kugan98

[tscii]Sonu, here is your Nandu Rasam.
Normally we do not use the body while making rasam.
The body is for prattel, the claws for rasam.
Sorry no picture , as I cannot cook it now.


NANDU RASAM

Ingredients:
(A)
1 big bowl of crab legs ( pound to crack up the legs )
(B)
1 tbs black pepper
1 tbs coriander seeds
1 tsp cumin seeds
1 dry red chillie
Pound all these coarsely
(C)
1 tomato
6 pips garlic
1 medium onion
Pound all these coarsely
(D)
2 tbs oil
1 tbs tamarind paste
1 sprig curry leaves
3 dried chillie broken into pieces
½ tsp mustard seeds
Salt to taste
¼ tsp tumeric powder

Method:
Heat a pot with 2 tbs of oil.
Add in the ingredients from (A) (B) and (C).
Keep stirring well for about 5 minutes.

Now add in the mustard seeds, curry leaves, dry red chillies,
tumeric powder and salt.
Give it another good stir, the crab legs would have turned reddish.

Now add in about 1 ½ liters of water, and the tamarind paste.
Mix nicely and let it simmer slowly.
After some time you can see small bubbles coming out.
The rasam is ready to be served.
Keep a big box of tissue by your side.

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Thanks a million Kugan.....I feel like enjoying this with a nice bowl of hot rice. I will have to print out this recipe from the office tomorrow as my printer at home has gone on a strike..!! :cry:

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Originally Posted by kugan98

[tscii]Sonu, here is the measurement for for dosai made with aval.
According to my aunt, it will not be sour.
You also get white dosai.
Give it a try. Kugan98

AVAL RICE DOSAI

Ingredients:

1 cup raw rice
½ a cup aval
2 tsp urad dal
A pinch of cooking soda
Salt to taste

Method:
Soak the rice and the urad dal for about 3 hours.
Soak the aval for about 10 minutes.
Grind every thing in a blender like a dosai consistency.
Add salt and ferment for about 8 hours.

Add cooking soda just before you make dosai.
This batter would not double in amount after fermenting.
The sourness will not be noticeable, very slight.

Make the dosai as usual and serve with any chutney
Of your choice.

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Romba nandri Kugan,,,,I will try out this measurement. I have aval and all the other ingredients too. I was wondering the urad dhall is so little - will it give the softness to the dosa??....paravaley....try pennituu solren.... :lol:

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Originally Posted by kugan98

[tscii]Sonu, there are hundred and one ways to do this
paruppu rasam.
This is how we do it in our house.
The secret is not to allow the rasam to boil, after
adding the dal water. My grandmother will stand with
a tumbler of water near the stove. As soon as the bubbles
come up , she will sprinkle some water and off the stove,
and cover the rasam pot and will keep aside for some time.
Here is the recipe:

PARUPPU RASAM

Ingredients:
(A)
½ a cup toor dal soaked
¼ tsp tumeric powder
1 green chillie slit into 4
¼ tsp oil

(B)
1 tomato chopped
3 garlic pips smashed
1 tsp tamarind paste
Salt to taste

(C)
To season:
½ tsp mustard seeds
1 sprig curry leaves
1 tsp oil or ghee
½ tsp asafetida powder
½ tsp fenugreek seeds
2 dry red chillies broken

(D)
To Powder coarsely:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black pepper

Little coriander leaves to garnish

Method:
Boil all the ingredients in (A) with 2 cups of water, until the dal is well mashed. Keep aside.

In a pot, add in the oil, and all the seasonings in (C).
Saute well, add in the tomatoes and garlic.
Stir well till the tomatoes are mushy.
Add in the tamarind paste and 1 cup of water or more if needed.
Let it come to a boil, add the mashed dal mixture.
When the bubbles starts to appear, add in the ground mixture, give
one good stir and remove from the stove.
Garnish with the coriander leaves.
Good paruppu rasam should not boil.

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Once again thanks Kugan for taking the trouble to get the recipe for us....today I made dhall with takkali keerai - it was so tasty. A fren told me how to do it. I made chicken sambal too - to go with it...ippo tummy nalla full=a-irrukku like the wolf in "Little Red Riding Hood" :lol:...but nallaikku diet thaan... :cry:

Quote:

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Originally Posted by kugan98

[tscii]Sonu, there are hundred and one ways to do this
paruppu rasam.
This is how we do it in our house.
The secret is not to allow the rasam to boil, after
adding the dal water. My grandmother will stand with
a tumbler of water near the stove. As soon as the bubbles
come up , she will sprinkle some water and off the stove,
and cover the rasam pot and will keep aside for some time.
Here is the recipe:

PARUPPU RASAM

Ingredients:
(A)
½ a cup toor dal soaked
¼ tsp tumeric powder
1 green chillie slit into 4
¼ tsp oil

(B)
1 tomato chopped
3 garlic pips smashed
1 tsp tamarind paste
Salt to taste

(C)
To season:
½ tsp mustard seeds
1 sprig curry leaves
1 tsp oil or ghee
½ tsp asafetida powder
½ tsp fenugreek seeds
2 dry red chillies broken

(D)
To Powder coarsely:
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp black pepper

Little coriander leaves to garnish

Method:
Boil all the ingredients in (A) with 2 cups of water, until the dal is well mashed. Keep aside.

In a pot, add in the oil, and all the seasonings in (C).
Saute well, add in the tomatoes and garlic.
Stir well till the tomatoes are mushy.
Add in the tamarind paste and 1 cup of water or more if needed.
Let it come to a boil, add the mashed dal mixture.
When the bubbles starts to appear, add in the ground mixture, give
one good stir and remove from the stove.
Garnish with the coriander leaves.
Good paruppu rasam should not boil.

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Once again thanks Kugan for taking the trouble to get the recipe for us....today I made dhall with takkali keerai - it was so tasty. A fren told me how to do it. I made chicken sambal too - to go with it...ippo tummy nalla full=a-irrukku like the wolf in "Little Red Riding Hood" :lol:...but nallaikku diet thaan... :cry:

Kugan, Dev,
Kandippa vaanga. It is my pleasure. Selviem great pics nga. Wish I can taste them.
Kugan neenga ballae killadi, dailyae neenga ithu polla samaikeerenga. You are such a great cook. Nirai Kudam thalumbathu!!. You are a great inspiration to everyone.

Suja

Dev,
I don't know if you have already posted if not can you kindly post Kongu briyani at your convenience. Thanks in advance.

Suja

Quote:

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Originally Posted by Suja Rajkumar

Dev,
I don't know if you have already posted if not can you kindly post Kongu briyani at your convenience. Thanks in advance.

Suja

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Suja, I've not posted any biriyani recipe so far... we call arisiyumm paruppu as kongu biriyani as we are such great fans of tht dish... if u give us a plate each of biriyani & arisiyumm paruppu, we'll select arisiyumm paruppu over biriyani...:lol: such is our love for the dish...so if u r referring to that dish, I've posted it earlier...if u want the link, I can search for it & give the linnk here...

Real Biryani- amma makes only one type of biriyani & I am sure it' not traditional biriyani... it's a very mild one with very little spices etc to suit our taste... I'll chk with ppl & let u know if I get a traditional recipe...

Thanks Sonu for your nice words.
Please try and give us the feed back.
Co- incident, we too made manathakkali keerai kutoo.
Thanks. Kugan98

Suja appadi ellam onum illai.
Daily cooking simple thaan.
Thanks Suja, it was nice to share the happiness.

I am very sad that our SUVAI NGA is not around.
Missing her a lot.
The same with our kutti sister Aarthii.

Take care. Kugan98

[tscii]Another common sauce used in US.
This was taught by my African friend.
Its a very common sauce, which every one makes.

MARINARA SAUCE

Ingredients:

1 kg red ripe tomatoes, blanched and skin removed
½ cup extra virgin olive oil
3 garlic pips finely chopped
1 medium onion finely chopped
2 stalks celery finely chopped
1 medium sized carrot finely chopped
½ tsp salt or more if you like
½ tsp freshly ground black pepper
1 tsp oregano
1 tbs chopped parsely
1 tsp sugar (optional)
2 bay leaves.

Method:

In a large pot, heat the oil on medium heat.
Add the onions and garlic and sauté for about 10 minutes.

Add in the celery, carrots, salt, sugar and pepper.
Sauté well, till all the vegetables are soft.

Add the crushed tomatoes and the bay leaves.
Also add in the oregano and parsely leaves
Simmer on low heat without covering.
Let the sauce thicken, it will take about 30 minutes.
Stir once in a while.
When the sauce thickens, remove from the flame.
Remove the bay leaves, taste for salt and pepper.
When cool you can blend it for a smooth finish.
Cool and refrigerate. This sauce can be used for all types of pasta,
also as the base for pizza.
You can even use it as a dip. It keeps well for a week.

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Thanks a lot for the recipe Kugan... I used to buy bottled sauce for pasta... but in India, it's very expensive... so I've stopped buying it... Now I have a sooper sauce recipe... will try it & let u know...

ksen, I located parsley, celery etc in pazhammudir... thanks for letting me know... :)

Thanks Dev, for your kind words.
I feel happy if any one benefits from my contributions.

[tscii]Todays dinner for every one.

STUFFED SPINACH PARATHA

Ingredients:
2 cups of whole wheat flour
4 cups of chopped spinach leaves
2 medium potatoes
¼ tsp cumin seeds
1 tsp chillie flakes
¼ tsp garam masala powder
A pinch of asafetida powder
Salt to taste
2 tsp of oil

Method:
In a bowl, add the whole meal flour, salt and 1 tsp of oil.
Add water and knead to a soft dough. Keep aside.

Boil the potato, peel and mash. Keep aside.
Heat a pan with 1 tsp of oil, add the cumin and let it splutter.
Add the asafetida and the chopped spinach leaves.
Keep stirring, add in the chillie flakes, garam masala and salt.
There will be some water from the spinach, cook till it evaporates.

When cool grind it in a mixie, remove and add the mashed potato.
Mix well and form into lime sized balls.
Make the same size balls from the dough. Shape the dough like a cup.
Stuff the spinach mixture ball into the cup. Close the dough ball.

Roll the paratha on a lightly floured board.
Heat a dosai kal, on medium heat, cook the paratha on both sides
till brown. Spread little drops of oil while cooking.
Serve hot with any gravy.

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Thanks Kugan for sharing this delightful roti. :D

It looks so appetizing....ippo lunch time-lah and I am already hungry after seeing it. The paratha is so pefectly done with the spinach peeping at us..!! :lol:

What other varieties of stuffed paratha do you make??? :wink:

Sonu, thanks for your nice compliments.
Making stuffed paratha is no deal.

You can stuff the paratha with any filling of your choice.
The only rule to remember is that, your stuffing must be smooth.
Your stuffing must be a little dry.

If the stuffing is not smooth, it will be difficult to roll your paratha.
If the stuffing is not dry, it will leak when you roll.
Thats it Sonu, now roll your parathas :lol:
Thanks. Kugan98

Quote:

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Originally Posted by kugan98

Sonu, thanks for your nice compliments.
Making stuffed paratha is no deal.

You can stuff the paratha with any filling of your choice.
The only rule to remember is that, your stuffing must be smooth.
Your stuffing must be a little dry.

If the stuffing is not smooth, it will be difficult to roll your paratha.
If the stuffing is not dry, it will leak when you roll.
Thats it Sonu, now roll your parathas :lol:
Thanks. Kugan98

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Yes...your tips are perfect....usually Aloo Parathas are very common which I have made.....spinach parathas I have brought them over the shelf at the supermarkets...but nothing can beat home-made ones esp. when it comes from Kugan's Kitchen..!! :D

[tscii]A recipe given by my friend, it was yummy.

BANANA STEM THICK PORIYAL

Ingredients:

2 cups finely chopped banana stem soaked in mooru
2 dry red chillies broken
1 tsp urad dal
½ tsp mustard seeds
½ tsp tumeric powder
1 sprig curry leaves
1 tsp red chillie powder
2 tsp tamarind paste
2 tsp oil
Salt to taste

1 tbs rice powder
½ tsp corn flour
Mix with 3 tbs of water.

½ tsp mustard seeds powdered

Method;
Heat a wok, with the oil, add in the mustard seeds, urad dal.
Let it splutter, add in the broken red chillies, curry leaves.
Sauté well, add in the tumeric powder and red chillie powder.
Also add in the drained banana stem, salt. Stir well.
Add about ½ cup of water, close and let it cook on low heat.

Once the banana stem is cooked add in the tamarind paste,
diluted with little water. Mix nicely, let it boil once.
Now add the rice powder and corn flour mixture.
You have to keep on stirring so that lumps do not form.
Remove and sprinkle the powdered mustard seeds.
Mix nicely and serve as a side dish or with bread.

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[tscii]I think Mr. Thirumaran has written that he took valathandu soup.
I have not made this before, so I created my own version.
Thanks. Kugan98


BANANA STEM SOUP

Ingredients:
1 cup chopped banana stem soaked in mooru
2 cups of dal water
1 cup very diluted mooru
2 pips garlic smashed
1 onion finely chopped
¼ tsp cumin seeds
1 sprig curry leaves
Black pepper powder to taste
Salt to taste
1 tsp oil

Method:
Heat a pot with the oil. Add in the smashed garlic.
Sauté till nice aroma comes, add in the chopped onions.
Sauté well till it turns lightly brown.
Add in the curry leaves ans cumin seeds.

Now add in the drained banana stem and stir fry nicely.
Add in the 2 cups of dal water, and mooru.
Add more water if needed. Let it boil to cook the stems.
Add black pepper powder and salt.
Stir well and remove. The soup is ready.

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kugan,
thanks for the marinara sauce and stuffed parotta. next week i will make the sauce.
today as soon as i saw ur spinach potato parotta, i made the stuffing and kept . tomorrow i am packing that for kids. tomorrow i will give u the feed back.

kugan,
thanks for the marinara sauce and stuffed parotta. next week i will make the sauce.
today as soon as i saw ur spinach potato parotta, i made the stuffing and kept . tomorrow i am packing that for kids. tomorrow i will give u the feed back.

Thanks Selviem , I hope your kids like the stuffed paratha.
Thanks. Kugan98

stuffed paratha sooper...:)

Banana stem soup try pannanum... as Sudhaka said, it's very popular in cbe these days... but I don't know the recipe...

Dev, appadiyeh konjam find out panni sollungga.
Banana stem soup will be very good.
Thanks. Kugan98

Will try K... actuala naan innum andha banana sten oup kudichadhey illai... S used to have it once in a while & he'll tell mme how tasty it was... but he'll also say he feel so full after drnking a cup of soup...:roll: enna add pannuvangalo theriyalai... Anyway, first soup kudichu paarthu recreate panna try pannuren...illana yaar kittayaachumm recipeku nool vidanum...

If you feel full with the soup, that means that is good news.

Dev, enna kodumai paarungga.
A family is coming for lunch on Thursday
She loves laddu, but allergic to colouring.
So she cannot buy it in the shop.
So requested for laddu, as she says, she likes my laddu.

Ippa thaan senji mudichen.
Kaiyaiyum vaaiyaiyum eppadi katti podurathu :lol: :roll:
Neegaleh sollungga.
Thanks. Kugan98

The laddus are not good looking.
Avasara, avasaramma do panninathu/

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But indha banana stem soup which is available in race course, is more of masala. Very spicy and black-brown colour.

What I feel is, they soak the stem for some time, (or boil it) grind it in a mixie and filter it fully. Adhula they add spices, masala and boil it to a soup.

koodave, 2 lengthy pieces (3 inches) of banana stem (boiled) tharuvanga.

K, ippathaan nanum dev-um ungala pathi pesinom.

Laddu asathala irukku. ofcourse good looking too.
Indha maadhiri amsama samacha, guests oru list-e tharuvanga. Avanga laadu mattum kettadhe romba korachal.

Enakkaga oru laddu sapdunga. Dont betray your toungue. :lol:

Dev, oru list tharattuma ?

Still with the banana tree saga.
Made valai poo curry. The picture was not good.
Yesterday all valai thandu puraanam
Today I made valakkai vadai.


VALAKKAI VADAI

Ingredients:

5 valakkai boil it with the skin.
1 medium onion chopped fine
2 green chillies chopped fine
little ginger chopped fine
little curry leaves chopped fine
little cumin seeds crushed
a pinch of asafoetida powder
salt to taste
oil for frying

Method:

Peel the boiled valakkai. Keep the skin you can make poriyal.
Mash the boiled valakkai to a smooth dough.

In a bowl add all the other ingredients except the oil.
Use your hands and crush all the ingredients.
There will be some liquid from the onions.
Now add in the mashed valakkai.
Mix nicely, if you feel the dough very dry, sprinkle little water.

Shape them into vadai, and deep fry them.
The vadais will not be very soggy. Serve hot.

Note: you can use this vadai mixture and make it
into a valakkai stuffed paratha :lol:

Thanks Kugan98

Vadai before frying:

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Vadai After Frying:

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Sudha intha souppukkaha ungga orukku varunum.
Lets see if any one gets the recipe.

OH! neengalum Devum addikadi santhipinggala?
How nice Sudha.

Laddu ellam too much nga for the diet.
Thanks for the compliments for the ugly laddu.

Take care. Kugan98

Next time in race course, I will get the recipe from the seller (hope he parts with it. Kettu pakren, kasa panama??)

Adikadi no sandhichings. Today morning phonela pesinom. Will be meeting this week end as Tirumaran is visiting coimbatore.

Diet dietnu solli vayathukku vanjanai pareenga. Neenga panra velaikellam oru laddu sapta onnum aagadu. Hey the laddu is not ugly. It should be like this. Appothan home made. Ore seera, machine made madhiri irundha adhu kadai made. :lol:

ada ada ada... arpudhammana laddu & vadai... dietaa maranthittu 1 ladoo & 1 vadai saapidunga...:) naan kuda inniku oru jilebi saapitten...hehehe...

as Sudha said, ladoo paarka azhaga irukku...homme made ladoo ippadi thaan irukkanumm...:)