Kugan's Kitchen Part 2

[tscii] There are two different styles in doing this simple radish raitha.
This is the first one.



RADISH RAITHA (1)

Ingredients:

1 radish skinned and grated
1 cup yogurt
1 red onion chopped fine
1 tomato chopped fine
2 green chillies chopped fine
1 tsp oil
½ tsp cumin seeds
Few curry leaves chopped
Salt to taste

Method:
Grate the radish, add in the chopped onions, tomato, salt
And green chillies.
Heat oil in a pan add in the cumin seeds and curry leaves.
Add it to the radish mixture.
Finally add in the curds and mix well before serving.


Note: Add the curd according to the consistency you want.
Some people like to saute the grated radish in a tsp of oil to get
rid of the raw smell. I use it raw.


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We do this style when we have guests for lunch.


RADISH RAITHA (2)

Ingredients:

300 grms radish grated
1 cup fresh yogurt
2 green chillies
½ tsp cumin seeds
2 tbs grated coconut
2 cashew nuts
½ tsp mustard seeds
½ tsp urad dal
1 red chillie broken
Few curry leaves
Salt to taste.
2 tsp oil

Method:
Heat 1 tsp of oil in a pan. Sauté the grated radish till the raw smell goes.
It will only take about 2 minutes. The radish must be crunchy.

Grind together green chillies, cumin seeds, grated coconut,
And the cashew nuts to a smooth paste using very little water.

Beat yogurt with salt, add in the paste and mix well.
Add in the sautéed radish.

Heat a pan with 1 tsp of oil, add in the mustard seeds, urad dal, broken red chillie and the curry leaves. Pour on the raitha.

Chill and serve.

VAALAI POO KOOTU

Ingredients:
1 vaalai poo
100 grms toor dal soaked and boiled till cooked.
1 big onion chopped
4 pips garlic smashed.
1 small piece of ginger cut fine
3 dried chillies cut into ' pieces
tsp mustard seeds
1 tsp cumin powder
tsp tumeric powder
1 sprig curry leaves
cup curds
salt to taste oil.

Method:
Mix the curd with a litre of water in a basin.
Remove the maroon coloured sheath of the flower.
Remove a bunch of florets at a time.
Remove the stamen and also the white pinkish petal.
Cut the florets into small pieces. Soak them in the curd, water mixture.
This is to avoid the flowers turning black.
Heat oil in a wok. Add oil, then the mustard seeds.
Add in the onions, garlic, and ginger .
Add in also the dry chillies and curry leaves. Stir nicely.
Mean time wash the flowers, once and squeeze out the water.
Now add the flower, cumin powder, and tumeric powder.
Stir fry nicely, add the cooked dal, salt and let the flowers cook.
Sprinkle some water if needed, otherwise the liquid in the dal is enough.
Remove from stove when cooked.
Serve with rice or roti.


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Hello Kugan Kitchen makkale

y/day we went to a small hotel here where they served adai. The adai was crispy as well as soft. I could make out that they have used black ulundhu and more of rice.

My son asked me idhu madhiri adai veetla panna mudiyuma - nu.

Help pannungo please.....

Welcome Sudha. Enngeh pooitingga?
Long time missing. I can understand.
All of us are somehow busy.
How was Deepavali? What did you cook.?

Suvai has posted to me a adai recipe.
I will try it out soon and post it in the hub.
Tell your son, nammal mudiyathathu onum illai.
We will give it a try.
Take care. Kugan98

Engum pogalai pa. I read all the posts. Pudusa try panra mood than illai. Edho regular cooking, to the extent I know.

I did not do anything for deepavali.

My son is a very poor eater. 90% vishayangal pudikkaadhu. So I have to repeat only within the 10%. thats my problem.

So when he liked that adai, i thought of doing, but proportions therile. So this is the place to turn to...

kugan,
thank u so much for radish receipes, i will try it out tomorrow. Also can u give me tip how to buy vaalai poo. we dont get nice stuff here, all are small. Its always kasappu whenever i buy over here. so only during my visit to india, my mom will cook vaalai poo and i will eat nicely. u tempted me by posting vaalai poo kootu.
selvi

sudha,
i make adai in 2 types.
method i
========
idli rice - 1 cup
ulundhu - 2 tsp
toor dhal - 1/4 cup

soak for four hours, grind coarsely in the mixie with 3 dry red chillies, saunf - 1/2 tsp, ginger - 1/2". Mix with salt, grated coconut, chopped onions, coriander leaves, curry leaves, turmeric powder. mix nicely and make adai. Serve it with coconut chutney.

Method : 2
==========
Idli rice - 1 cup
ulundhu - 2 tsp
pasiparuppu - 2 tsp
yellow pumpkin - 2 tblsp chopped

soak for four hours, grind coarsely in the mixie with 3 dry red chillies, saunf - 1/2 tsp, ginger - 1/2". Mix with salt, grated coconut, chopped onions, coriander leaves, curry leaves, turmeric powder. mix nicely and make adai. Serve it with coconut chutney.

Method 2 will be softer than method 1
try it out.

Selviem, I am not an expert, anyway I will tell you what I know.
I think the size of the flower does not matter.

Normally there will be some bitterness in the flower.
You soak the chopped flowers in butter milk and little salt, for about half an hour.
then squeeze out all the liquid. The flower will not be that bitter.
Moreover with all the dals and spices, you will not feel the bitterness. Try and see.
Thanks. kugan98

[tscii]

RADISH PORIYAL

Ingredients:
300 grms radish grated or chopped
2 tbs of boiled moong dal. (not over cooked)
Salt to taste
1 tsp of oil

Seasonings:
¼ tsp mustard seeds
¼ tsp urad dal
Few curry leaves
2 shallots sliced
2 green chillies or dry red chillies sliced
1 tbs grated coconut.

Method:
Heat a wok with the oil, add in the mustard seeds, and urad dal.
Let it splutter, add in the sliced shallots, green chillies, and curry leaves. Sauté well.

Add in the grated radish and the boiled moong dal.
Stir well, cover and let it cook for 5 minutes.
(you need not add water as there will be enough liquid in the radish)
Add salt and stir well, finally add in the grated coconut.
Fry well and remove. This is a dry dish.


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hi kugan nga,
awesome recipes post panniteenga....i too like raddish very much....will try out the koottu.
By the way "100 gms dal" nu pottu irukeenga entha dal nu konjam sollunga plz.

thanks for trying out the mint rice....& i am glad that your family liked it too :-)

hello nga sudha india....adai is one of my fav too ;-)...that too if u can add venthaya (fenugreek) leaves ....its even more tasty....


Selviem.....ya sometimes the vaazhai poo we get here is also bitter...so i add little tamarind to it to cover up the bitter taste...it sometimes works....try panni paarunga :-)