Kugan's Kitchen

[tscii]
This is how I do kunukku.
There are many ways to do this kunukku.
Some even add chopped brinjal in the batter.

KUNUKKU

Ingredients:

200 grm s rice
100 grms channa dal
100 grms toor dal
2 tbs urad dal
2 tbs coconut scrapings
2 green chillies chopped
1 onion chopped (optional)
1 sprig curry leaves sliced fine
¼ tsp asafoetida powder
Salt to taste
Oil for frying.

Method:
Wash and soak the rice and dals for about 2 hours.
Drain the water well and grind every thing to a coarse thick batter.
The batter must be a little thicker than idli batter.
Add in all the other ingredients, except the oil.
Heat oil in a wok . when the oil is hot, make small balls out of the batter
Fry in hot oil till golden brown in colour.
Remove and serve hot with any sauce or chutney.

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Idho vanthitten!!!... :swinghead: Was a bit busy with my kuttie's mottai function...:)

Thanks for the pavakkai recipes Kugan... try pannitu solren...Ur bean sprouts fritters is very tempting... marupadiyum bean sprouts seiya aasaiyay irukku but for the cleaning up part...:sigh:

MS, after a long time I made paruppu podi...yummy!!!... Also bought some bajji milagai for making sambar... senju paarthittu solren...

Thanks Dev, Blessings to your child.
Try pannungga, the fittersa.
Kugan98

Here is how I do rava idli.

RAVA IDLI

Ingredients:
1 cup rava
1 tbs ghee
2 tbs oil
5 green chillies grind to a paste
1 cup of sour curds
cup finely chopped onions
1 tbs each of chopped curry leaves and coriander leaves
tsp of baking soda
Salt to taste

For seasoning:
tsp mustard seeds
tsp urad dal
1 tsp channa dal

For decorating: ( optional )
1 tbs of finely grated carrot
1 tbs of grated coconut

Method:
Dry roast the rava with the tbs of ghee.
When cool, mix with the curds, see that no lumps.
Heat oil in a pan, add the seasonings, and the
Onions and saut. Now add it to the rava mixture.
Also add in the salt, chillie paste, salt, the baking soda
the curry leaves and coriander leaves.
Mix nicely, oil the idli plate pour the mixture and
Steam it.
To decorate, after oiling the idli plate, sprinkle little
Grated carrot and coconut before pouring the idli batter.
Do not keep the mixed batter for a long time, for the
Rava will swell in the curds and you will get a soggy
( moluk moluk ) idli.
Serve it hot with coconut or any chutney of your choice.

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kugan,
next time i will with fresh prawns
selvi

Madhu,
superb ur rava idli came out very nicely, i tried today for dinner, with tiffon sambar and coconut chutney, first time my kids had and liked it very much. thank u so much.
selvi

kugan,
ur kunukku looks very interesting, mine is slightly different, very soon i will write it. sorry for delaying so much, due to some reasons i am not able to post the pictures.
sorry for the inconvenience
selvi

[tscii]
MUSHROOM IN CREAMY SAUCE

Ingredients. (A)
300 grms fresh button mushrooms cut into quarters
¼ tsp cumin seeds
Little spring onion
Little oil

(B)
2 big onions chopped fine
1 tomato chopped fine
2 green chillies chopped fine
1 tsp ginger paste
1 tsp garlic paste
½ tsp garam masala powder
1 tsp chillie powder
10 cashew nuts ground into a paste
3 tbs of fresh cream
Little coriander leaves chopped
Salt to taste
Oil or ghee

Method: (A)
First add little oil in a pan, add in the fresh mushrooms, and cumin seeds, sauté the mushroom well till it is cooked.
Add in the spring onion, remove and keep aside.

(B)
Heat little oil in a pan, add in the chopped onions and sauté until the onions turn brown in colour. Remove and grind into a paste.

Now heat little oil again in the pan, add in the ground onions, tomatoes,
Ginger garlic paste and stir well.
Now add in the green chillies, red chillie powder, garam masala powder and keep on stirring until the tomatoes are mushy and you have a nice thick paste or gravy.
Add in the cashew nut paste, salt and enough water to form little gravy. Cook for a minute, add in the pre cooked mushrooms.
Stir for a minute, add in the fresh cream, remove and garnish with coriander leaves.

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kugan....thengai maangai pattani sundal namma oooru beach la kidakumey... :mrgreen: recipe iruntha kodunga plz...& thank u

Suvai, I do not have dried pattani at the moment.
Anyway I will do it with chick peas for you.
I will post the recipe soon for you.
Thanks. Kugan

[tscii] We all do keerai poriyal
This is a wee bit different.

SPINACH PORIYAL WITH LEMON JUICE

Ingredients:

300 grms spinach leaves .
1 onion chopped
1 tsp ginger shredded
2 chillies cut into pieces
2 pips garlic smashed
½ tsp lemon juice or more
1 tsp lemon zest ( the skin finely shredded )
1 tsp oil
Salt to taste.
A pinch of sugar ( to retain the greenness in the vege)

Method:
Heat a wok with the oil. Add in the mashed garlic.
When it browns a little, add in the onions and ginger.
Sauté well till there is a nice aroma.
Add in the cut chillies and the spinach.
Add in the salt and sugar. Stir well.
Close the lid and let it cook for few minutes.
Open the lid, the spinach would have cooked.
Add in the lime zest and the juice.
Stir nicely and remove. Serve while hot.

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ka ur mushroom in creamy sauce and spinach poriyal both are awesome

And thanks for the rava idly , loved both madhu and kugan ka 's version .


Kugan ka , selvi ka or superspiczy ka can u post vanilla icecream recipe to beat this summer . Thanks in advance

[b]VANILLA ICE CREAM
[/b]
1cup milk

A pinch of salt

3/4 cups sugar

1 vanilla bean

5 egg yolks

2 cup heavy cream

A few drops of vanilla extract

1. Heat the milk, salt, and sugar in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the milk with the tip of a paring knife. Add the bean pod to the milk.

2. Stir together the egg yolks in a bowl and gradually add some of the warmed milk, stirring constantly as you pour. Pour the warmed yolks back into the saucepan.

3. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula until the custard thickens enough to coat the spatula. Strain the custard into the heavy cream. Rinse the vanilla bean and put it back into the custard and cream to continue steeping. Chill thoroughly, then remove the vanilla bean and freeze in your ice cream maker .

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Thengai Maangai Pattani Sundal:
===============================

Pattani - 1 cup soak for 2 hours and pressure cook for one whistle with salt and remove water.

Grind:
======

Dry red chilly - 4
Coconut grated - 3 tblsp
Fennel seeds - 1/2 tsp
Pottukadalai - 1 tsp

In a kadai, add oil, add kadukku, urad dhal, perngayam, curry leaves, once kadukku pops up then add the ground masala , fry till the raw smell goes from it, add required salt, boiled pattani, fry nicely till the masala mix up with the pattani, then add some grated mango it. Even we can add grated carrot.
This version only i make at home. I will prepare with Groundnut, white channa, black channa, kidney beans, green peas and moong dhal.

suvai, try thengai maangai pattani sundal and plz give me the feed back.

Thank u superspiczy ka :) I will defintely try it . I was wondering where to get the vanilla bean ?when u gave the recipe. Suggestions welcome .

selvi ka , sundal recipe super , did u miss out mangai in the recipe by any chance ?

Thanks Nithi for your compliments.


Thanks Superspiczy for the ice cream recipe.


Thanks Selviem for the pattani recipe.
Let me post my method of doing it.
Its some what similer, a wee bit different.
As I have said before, the more the merrier.
No two recipes will be the same.
We get more ways to do a dish.
Keep up the good work Selviem
Thanks kugan98

[tscii] Nithi, why don't you try this butter milk
to beat the hot summer.

SPICY BUTTER MILK

Ingredients:

4 glasses of thin butter milk, whisked well
1 green chillie chopped fine
¼ inch ginger chopped very very fine
1 small shallot chopped very fine
Few curry leaves chopped fine
Salt to taste.

Method:
Mix every thing well chill and serve.
Some like to season the butter milk with very little
Oil and mustard seeds.

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just head to the supermarket n u can find the vanilla bean.. it looks more like a cinnamon stick... if you cant find it just add the vanilla extract/ essence (2tbsp) should be good

superspiczy

note: vanilla is the most expensive ingredient to be found!!!

Thanks Kugan...:)

[tscii] Try this simple soup like curry.

MASHED BRINJAL POTATO CURRY

Ingredients:
1 big potato
2 big brinjals
1 big tomato chopped
1 big onion chopped
5 green chillies sliced
2 dry red chillies
1 tsp tamarind paste
1 tbs coriander leaves chopped
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
2 tsp oil
Salt to taste

Method:
Cut the potato and brinjals into small cubes.
In a pot add little water and the cut veges.
Cook till they are well cooked. Remove and smash them well.

In a wok add the oil, add the mustard seeds and cumin seeds.
Now add the onions, tomatoes, green chillies, red chillies and curry leaves. Saute them well.
Add in 4 cups of water , salt and the tamarind paste.
Let the mixture boil once, add in the well mashed potato and brinjal
Mix nicely, when the mixture starts to boil , off the stove.
Add the coriander leaves, remove and serve.
This will be a bit watery dish.

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Superspiczy, do you have a recipe for ice cream
with out any eggs.
Thanks. Kugan98

Nithi,
Ofcourse, i will miss mango sometimes. But the taste is different if we miss mango.
selvi

thanks for the compliments kugan

kugan ur mashed potato brinjal curry is slightly different from mine, alongwith the vegetables i add little moong dhal.
Can we have this curry for idli, dosa.
selvi

Hi selviem,

That was exactly the ingredients i used for the sundal ...selvi & it turned out very well.......:-) thank u.

kunga nga...will wait for your recipe too! thanks.

superS...the icecream looks good ;-)

hi kugan,

nalla irukeengalaa?

surul aapaam recipe irunthaalum kodunga..;-)plz.

this is what nov ngov had today...& i havent heard of this type of aaapam........ :mrgreen:

Suvai, surul aapam i suruttina aapam...;) jokes apart, it's the crepe made from all purpose flour, coconut milk, pandan juice, water & salt mixed together... they also add green color I believe...after making the appam, they put in some coconut filling & roll it up... I don't have the exact recipe but this is wht the surul aapam I know of...

Kugan, I once had some crepe with peanut filling in it in malaysia... what is it called as & how do we make it... it was a sweet dish...

Quote:

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Originally Posted by Madhu Sree

[tscii]Traditional Pasta: :slurp:

This is nothing but macaroni in traditional taste...

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Yesterday, I prepared this traditional pasta or cocunut pasta...
Here is the pic of this pasta... :D


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Quote:

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Originally Posted by Selviem

Madhu,
superb ur rava idli came out very nicely, i tried today for dinner, with tiffon sambar and coconut chutney, first time my kids had and liked it very much. thank u so much.
selvi

---

Wowww... gr8... :thumbsup:
:ty: for trying it out so soon... :D

Quote:

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Originally Posted by dev

Idho vanthitten!!!... :swinghead: Was a bit busy with my kuttie's mottai function...:)

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welcome... :D

Quote:

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MS, after a long time I made paruppu podi...yummy!!!...

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:cool2:

Quote:

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Also bought some bajji milagai for making sambar... senju paarthittu solren...

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senjupaarunga dev... :D

Quote:

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Originally Posted by nithishri

And thanks for the rava idly , loved both madhu and kugan ka 's version .

---

:D nithi... do try it out sometime later... :)

Selviem the brinjal mashed curry will be too watery for dosa.
For rice it will be o.k I think.
Post your version also.
Thanks. Kugan.


Suvai I am posting my version of the pattani sundal.
I will soon post the surul appam recipe.

Dev, you can put any filling in the surul appam.
Normally it will be coconut and brown sugar.
You can use roasted crushed peanuts , coconut and with brown sugar
too as filling. Thanks. Kugan

Here is the surul aapam

KUIH DADAR ( MALAYSIAN SWEET SNACK )

Ingredients

For the crepe:

1/2 cup of all purpose flour
1 large egg (optional )
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt
green colouring or screwpine juice

For the Filling:

A:
3 tbsp sugar
300 grms grated palm sugar(gula melaka)
3 tbsp water

B:
600 grms grated coconut - white only
1 tbsp cornflour mixed with 2 tbsps water

Method:

For the crepe:

Mix the flour, sugar colouring, and salt in a large bowl.

Make a 'well' in the center of the flour mixture and add egg, melted butter and half of the milk.

With a whisk or wooden spoon, gradually stir the flour into the liquid mixture.

While stirring gradually add more milk until the consistency is that of cream.

When all milk is added, beat or whisk to remove all lumps.(sieve if you must)

Pour 1/4 cup of the crepe batter into preheated dosa kal Cook both sides on low heat until cooked (do not cook until brown)

Put 2 tbsp of coconut filling and roll like you would the spring roll.

For the filling:

Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.
Add the cornflour mixture and cook for 5 minutes.
Cool.
NOTE: Vegetarians can omit the egg.


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[tscii] Suvai here is the sundal recipe.
I used chick peas.

THENGA MANGA PATTANI SUNDAL.

Ingredients:

200 grms dried pattani soaked over night.
2 tbs of grated mango
2 tbs of coconut cut into small pieces
Salt to taste

Grind:
2 green chillies
1 small piece of ginger

To season:
½ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
Little asafoetida
Few curry leaves

Method:
Cook the soaked pattani with salt, drain and keep aside.
Grind the green chillies and ginger to a fine paste

Heat a wok with oil. Add in the seasonings ingredients fry well.
Add in the ground paste and sauté well.
Now add in the cooked pattani and stir well.
Off the stove, add in the coconut pieces and grated mango.
Serve as a snack.

Note: some people like to add coconut scrapings
Instead of the coconut pieces.
Some also like to add little lime juice to the sundal.

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[tscii]Normally we use radish for sambar or puli curry.
To day I am posting a recipe using the greens
of the radish. I will also post radish raitha,
radish poriyal.


RADISH LEAVES PORIYAL

Ingredients:

200 grms radish leaves.
50 grms peanuts dry roasted and powdered coarsely
1 small onion sliced
2 red dry chillie crushed
2 tsp coconut scrappings
½ tsp mustard seeds
½ tsp urad dal
Little lime juice
1 tsp oil
Salt to taste.

Method:
Wash and cut the greens.
Heat a wok with oil, add in the mustard seeds and urad dal.
When they splutter, add in the onions and sauté well.
Now add in the cut greens and salt. Fry nicely cover and cook .
After a minute, stir nicely again, add in the crushed dry chillie,
Coconut scrapings and the peanut powder.
Give a very good stir, remove and squeeze the lime juice over the greens. Serve hot as a side dish with rice.

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Kugan, can u please post the puli curry recipe... the one tht's usually served in Indian food stalls in malaysia & SG...

Quote:

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Originally Posted by dev

Suvai, surul aapam i suruttina aapam...;) jokes apart, it's the crepe made from all purpose flour, coconut milk, pandan juice, water & salt mixed together... they also add green color I believe...after making the appam, they put in some coconut filling & roll it up... I don't have the exact recipe but this is wht the surul aapam I know of...

Kugan, I once had some crepe with peanut filling in it in malaysia... what is it called as & how do we make it... it was a sweet dish...

---

:lol: Dev..ngo....I too thought it was regular aapam suritinathu nu....but when nov posted a pic...was wide eyed with the color & the stuffing & wanted to know the recipe......what is padan juice?.....by the way!

kugan....thank u for both the recipes...surul appam & sundal.
The surul appam looks exactlyyyyyy like the one nov posted....is there anyways that can be made without egg?
The sundal recipe looks very tempting....will try it out & surely let u know nga! thanks once again!

Dev, ungga " tiger curry " opps puli curry coming soon.


Suvai, you can make the surul aapam without the egg.
You can use coconut milk instead of the milk.
You can use green colour if you do not have the pandan juice.

Suvai I am posting a picture of pandan leaves.
You have to pound it to get the juice.
Pandan leaves are for Malaysians as vanilla pods are for westerners.
Thanks. Kugan98

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Suvai...:) ;) Aaamam, indha NOV enga indha kadhai ellam pesittu irukaar?... CC-laya?...

Kugan, am eagerly waiting for the tiger... it's my husband's fav curry... when in SG, i used to make it using baba puli curry masala... now tht we don't get the masala pwd here, i'm not able to find a good substitute... using sambar powder gives a diff taste... so I'm hoping ur recipe will end my search for a good malaysian style puli curry recipe...:)

BTW, any idea how to make this mixed veg curry served in the malay stalls... it's some coconut based curry... something like thai red curry by has a totally diff flavour & taste...