Kugan's Kitchen Part 6

Rajraj uncle, ungga recipe index kanna pochi.
Sob, sob, what to do uncle?
Kugan98

Friends, my niece has a very old mother-in-law.
As they say old is gold, she has so many tips and tricks.
She made this spongy dosai for me. Kugan98


SOFT SPONGE DOSAI

Ingredients:

2 cups of idli rice
¼ cup aval
4 cups of sour mooru
¼ tsp of cooking soda
Salt to taste
Little oil

Method:

Wash the rice, wash the aval, drain well.
Now soak both the aval and the rice with the mooru.
Soak them for about 6 hours.

Now drain the excess mooru if any.
Grind the soaked rice and aval to a smooth paste.
The consistency should be a little watery than our dosai batter.
Use the mooru in which the rice was soaked during grinding.

Add in salt and cooking soda and mix well.
Heat a non stick dosai pan.
Pour a ladle full of batter on the pan.
Do not spread the the batter.
Drizzle little oil and cook covered on medium flame.
The super soft dosai will be cooked in a minute.

The first picture is the dosai cooking
The second picture is the cooked dosai


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Quote:

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Originally Posted by kugan98

Rajraj uncle, ungga recipe index kanna pochi.
Sob, sob, what to do uncle?
Kugan98

---

You have to ask RR for help! I don't know whether he has the sort routine from the previous hub! :(

K, instant dosai super spongyaa irukku... amma makes spongy uthappam using her idli batter... she usually adds aval while grinding idly batter...:)

Quote:

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Originally Posted by rajraj

Meditation? :) You mean slumber ! :)

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No From Deep Meditation :poke:

Thanks Kugan ka and Dev for the welcome, I will be active from Tuesday on wards :)

Thanks Kugan for all the nice recipes.
I am a bit scared to talk about the new forum.
Hope everything will be right soon.
Sooo difficult to check for old recipes.
I hope the management will help out soon.

Thanks Gulabjamun for your post.
I am sure all will clear up soon.
Thanks and take care, Kugan98

Dev, I have sent you a pm, please see and
reply me at once. Thanks Kugan98

Another dish that I had in India.

RAW JACKFRUIT POTATO SODHY

Ingredients:

200 grms raw jack fruit cut into chunks
2 medium potatoes cut into cubes

3 tomatoes grind very fine
¼ cup finely chopped shallots

To grind fine:
½ cup grated coconut
1 tsp roasted channa dal
1 ½ tsp aniseeds
½ tsp cumin seeds
5 green chillies
1 tbs coriander leaves

1 small cinnamon stick
1 clove
1 sprig curry leaves
2 tbs oil
Salt to taste

Method:
Mix the ground tomatoes with the ground coconut paste.
Mix well and keep aside.

Heat the oil in a pot, add in the cinnamon, clove and curry leaves.
Add in the chopped onions and sauté well.
Now add in the potato and raw jack fruit
Keep stirring so that it mixes well.
Now add little water and salt, mix well.
Cover and cook till the veges are cooked.

Now add in the ground paste, with 2 cups of water.
Add salt and allow to boil till the raw smell goes.
Remove and serve.

NOTE: You can even cook this dish with brinjal and potatoes.



http://farm6.static.flickr.com/5052/...6c6ce21e_z.jpg

Quote:

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Originally Posted by kugan98

Dev, I have sent you a pm, please see and
reply me at once. Thanks Kugan98

---

Done K...:)

Kugan I tried your pasta with the eggplant. It turned out very yummy.
Everyone enjoyed in my house.
I will try the jackfruit sodhy tomorrow.
Rose75

Hi ppl, here's how to get the emoticons like we used to get in the old forum...

Go to Settings(on top right hand side) -> Forum actions(top left) -> General settings(from the drop down) -> Micellaneous options. Select "Standard editor - Extra formatting", and 'Save changes'.

Then when u want to make a post, click on the go advanced button... U'll get the emoticons just next to the reply box...:smokesmile:

Quote:

---

Originally Posted by gulabjamun

Thanks Kugan for all the nice recipes.
I am a bit scared to talk about the new forum.
Hope everything will be right soon.
Sooo difficult to check for old recipes.
I hope the management will help out soon.

---

I've taken up the index thing to RR... I'm sure he'll come up with a soln...Until then, don't lose faith in the new hub...;) :lol:

Kugan, tried the pallipalayam chicken at cousin's place... it was real good...:slurp: thanks a lot for the recipe K...:)

hi kugan,

welcome back. how is ur health. i was hunting ur karakolukattai last week, i could not open the thread from 31st of jan. today only the thread was opened for me. will take time to get use of this new version, looks good .

mushroom masala is tempting. will try soon.

can u please send me the link for karakolukattai. i have seen the receipe in kugan's kitchen part 6

take care

Quote:

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Originally Posted by PARAMASHIVAN

Thanks Kugan ka and Dev for the welcome, I will be active from Tuesday on wards :)

---

onwards OR on wards ?

inge niraiya health tips thevai padudhu

Kugan I cooked your jackfruit with potatoes.
I added 3 smashed bird's eye chillie.
I also added little lime juice in the end.
The taste was abaaram. Thanks. Rose75

Rose, I am glad that you liked the pasta and the
jackfruit curry. Thanks for the tips.
I know the Malaysian green chillies are not that hot.
Adding lime juice, I will surely try. Thanks, Kugan98

Dev, thanks for all your efforts.
I hope RR will look into the index problem.
I just cannot locate the spicy kolukkatai for Selviem.
I will post the recipe again for her.
Thanks, Kugan98

Selviem, I am sooo sorry, I will soon post the recipe for you.
Thanks for your nice post.
Take care, Kugan98

Dear Madhu, how are you?
What's wrong with you?
What type of health tips do you need?
Let us know we, will ask around and post it for you.
Take care, Kugan98

The grand old lady told me that when she runs out of veges,
this is a simple kuzhambu that she makes.
The taste was just out of the world.
Have it with steaming hot rice:-D Kugan98


ONION GRAVY

Ingredients:
250 grms sambar onions, whole
½ tsp turmeric powder
2 tsp chillie powder
½ tsp mustard seeds
1 sprig curry leaves
3 tbs oil
1 tsp tamarind paste in 1 cup water
1 tsp vellam in 1 cup water
1 tsp lime juice
Salt to taste

Method:
Heat oil in a wok, add in the mustard seeds and curry leaves.
Add in the peeled whole sambar onions sauté well.
Add in the tamarind water and jiggery water.
Add in also the chillie powder and turmeric powder.
Cook on medium heat till the onions are cooked.
Remove and add the lime juice





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Selviem, there are many ways to do this spicy kolukkatai.
Some grind the rice with dry red chillie then cook the flour over the stove.
I usually do it with rice flour and green chillies, also red chillies.
You can try out with red chillie powder or green chillies.
Selviem, another method is, season everything pour it into the flour.
Boil the water add slowly into the flour and mix with a wooden handle or spoon.


SPICY KOLUKKATAI

1 cup of rice flour
1 ¼ cup of water, more if needed
½ cup grated coconut
3 green chillies chopped fine less or more
2 shallots chopped fine
1 tbs channa dal
1 tbs urad dal
½ tsp mustard seeds
Little coriander leaves chopped fine
Few curry leaves sliced thinly
2 tbs oil
Salt as for taste

Method:
Heat the oil in a pot, add in the mustard seeds.
When they splutter, add in the channa dal, urad dal.
When they brown a bit, add in the chopped onions.

Add also the green chillies and curry leaves.
Sauté for a minute, add in the coconut, salt and the water.
Let it come to a boil, slow the fire, add in the coriander leaves.
(keep more boiling water near by )
Now slowly add in the flour little by little and mix well so
that the flour is cooked and no lumps.
The flour will form into a big ball.

When the flour is cool, take a small lemon size dough.
Press in your palms with your four fingers.
They will leave the impression of your fingers.
Now steam them for about 15 minutes in a idly cooker.
Remove and serve with coconut chutney.

Note: you can cut dry red chillies into small pieces
And add instead of the green chillies.
You can also cut up the kolukkatai into pieces and
Season them with mustard, seeds, dry red chillies, and curry leaves.
These are called talicha kolukkatai.

thanks a lot kugan for ur effort. i want to pack this for the kids tomorrow for their snack. they are behind me for more than a week, i do thalicha kolukatti same like u, but the little one will pick up kolukattai alone and eat, so i showed ur kolukattai pic for him, he said it is too tempting. after that i started searching i am not able to find it.

thank u so much kugan

tc

Thanks Selviem, hope this is the recipe that you were looking for.
Thanks take care, Kugan98

Well friends, i usually make channa dal boli.
This grand lady made this coconut poli for tea.
Tastes very nice. She said normally in shops,
they will not add the cashew nuts, because of costs.
Thanks, Kugan98


COCONUT POLI

Ingredients:
1 ½ cups of maida flour
1 tbs oil
Salt a pinch

2 cups of grated coconut
1 cup of powdered jiggery (less if you like)
5 cashew nuts
1 tsp roasted rava
1 tsp cardamom powder
Ghee and oil

Method:
Mix salt, oil with the flour.
Add water to make a soft dough.
Coat the dough with oil and let it rest for ½ an hour.

Dry roast the coconut a bit. Not until brown.
Add in the broken cashews, run in a dry mill for a minute.
Heat a wok with 3 tbs of water, add in the jiggery.
When it melts add in the coconut, cardamom powder.
Stir fry till the mixture is dry.
Add in the roasted rava, mix well and remove.

When cool, small balls of the mixture.
Take a small ball of the maida dough.
Cover the coconut ball with the maida dough.
Take a plastic paper or a piece of banana leaf.
Smear some oil on the paper. Place the ball on the paper.
Using your finger tips spread it into a thin circle.

Place a dosai kal on the stove. When heated, put the flattened poli.
Keep the stove on medium heat. apply little ghee around the poli.
Flip the poli, when one side is cooked.
Remove when cooked and serve.


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Sorry wrong posting, Kugan98

http://img152.imageshack.us/img152/5...oconutpoli.jpg Uploaded with ImageShack.us

NOV anneh got it thanks.
I had to try many times:banghead::banghead:
Thanks again, Kugan98

Selviem try this method too.
I think you wanted this type. Kugan98


RICE SPICY PIDI KOLUKKATAI

Ingredients:
2 cups of raw rice, soaked and semi dried
2 green chillies chopped fine
2 tbs grated coconut
2 tbs oil
¼ tsp urad dal, a bit broken
¼ tsp mustard seeds
¼ tsp moong dal
¼ tsp asafoetida powder
Few curry leaves sliced
3 cups of water ( keep more boiling water handy))
Salt to taste

To Dry Roast And Grind To A coarse Powder:
1 tbs channa dal
1 tbs toor dal
1 tbs urad dal
2 dry red chillies

Method:
Grind the rice in a mixie to a rava consistency.
Dry roast all the items and grind to a coarse powder.
Mix the two powders and keep aside.

Heat oil in a wok, add in the mustard seeds,
Now add in the urad dal, moong dal, asafoetida powder.
Also the curry leaves, and the green chillies.
Sauté well, all the ingredients.
Now add in the water, salt and the coconut.
Let it come to a slow boil.

Now keep the flame to a medium heat.
Add in the prepared rice mixture.
Mix it well, and let it cook for about 3 minutes.
(sprinkle little water if needed)
Switch off the stove, keep it covered till contents are a bit warm.

Mix the cooked flour nicely, grease the idli plates.
Just wet your palms and shape the flour into oval balls.
Press with your fingers to get the dent.

Steam the pidi kolukkatai for about 10 minutes.
Let it cool for a minute, remove from the idli plate.
Offer it to God and enjoy it.

NOTE:
You can eat it as it is or serve it with any chutney.







http://farm6.static.flickr.com/5172/...d62b16eb51.jpg

K, Right click on the pic at imageshack, and choose "properties"
Copy the address (in this case its http://img201.imageshack.us/img201/8...kolukkatai.jpg )

Now, click the "insert image" icon and post address there


voila....

http://img201.imageshack.us/img201/8...kolukkatai.jpg

K, so many nice recipes... do u have a recipe for wheat flour /ragi flour kozhukattai?...irundhaal recipe post pannunga pls...

Coconut poli makes my mouth water... we always prepare poli using coconut in our place... maybe coz of free availability of coconut here... paruppu poli is not very popular here...

BTW, it's called thengai obuttu in our place...

hi to all there...am a silent hubber would like to join in ur loop....hope u all will help to improve my cooking's......

Palak Paneer or Spinach Curry Ingredients:

Paneer or Cottage Cheese – 300 gms
Palak or Spinach – 3/4 kg or 6 big bunches
Chopped Green Chillies – 3
Ginger – 1/2 inch
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Medium Sized Onion – 2
Tomato Puree – 1 cup
Jeera/Cumin Seeds – 1 tsp
Garam Masala Powder – 1 tsp
Dhaniya Powder or Coriander Powder – 1/2 tsp
Oil – 2 Tbsp
Fresh Cream – 1/4 cup
Salt
Oil for frying Panee
How To Prepare:

Clean the Palak or Spinach properly. Cook the Palak/Spinach leaves with chopped Green Chillies, Ginger in a pressure cooker with 1/4 cup of water until you hear a single whistle. Else, cook all these ingredients in Microwave on high setting for 3 minutes. Retain the water used for cooking. Later one can use this water when cooking the Palak Paneer as described in Step 6 below.
Once the Palak/Spinach leaves turn cool, transfer all the cooked ingredients to a mixer jar and grind it in a mixer grinder to obtain smooth Palak paste. Keep aside.
Finely chop one of the Onions. Cut the other Onion and prepare a smooth Onion paste by grinding the cut Onion in a mixer grinder. Keep aside.
Heat Oil in a fairly large pan. Add Jeera/Cumin seeds. Once the Jeera seeds splutter, add finely chopped Onions (from Step 3) and fry until the Onions look transparent. Then add smooth Onion Paste and fry till the raw smell of Onion disappears. It takes almost 2 minutes for the Onions to be cooked.
Now add Tomato Puree, Turmeric, Red Chilli Powder, Dhaniya/Coriander Powder and allow the ingredients in the frying pan to cook for 5 minutes.
Then add Palak paste from step 2 to the above mixture with 1/4 cup of water (for better results, you may use the water used for cooking Palak, retained in Step 1) and Salt. Cook for 10 more minutes.
Now cut the Paneer into cube sized pieces and deep fry in Oil until the Paneer pieces turn golden brown. Remove from the Oil and immediately add the fried Paneer to the Palak/Spinach curry preparation from above steps.
Next add Garam Masala Powder to the Palak Paneer mixture and cook the entire gravy for 3-4 minutes. Finally add Fresh Cream to the mixture.
Garnish Palak Paneer with a little Fresh Cream.

Now Palak Paneer/Spinach Curry is ready to serve with Roti, Chapati, Naan or Kulcha.

Note:

You can try out variations of Palak Paneer recipe by replacing the Paneer with Tofu or Boiled Potato pieces, Green Peas or with Okra/Bhindi. Palak/Spinach curry tastes great with any of these vegetables. One can have Palak Paneer with Plain Rice or with Roties. I prepared Palak Panner to go with Pulka/Chapati.Spinach/Palak is considered rich source of Iron and Calcium and Paneer is rich in Protein.

Thanks Dev, for your nice post.
Well wheat flour and ragi flour sweet kolukkatais are almost similar.
I will post the recipes soon.
I have cooked two more dishes from India.
Little jitters to post with pictures.
Will post soon.
Kugan98

Welcome to Kugan's Kitchen Lathz.:-D
You have come with a bang with a recipe.

We are not experts, but you can learn something from us.
Do come in to post whenever you are free.

I will surely try out your recipe.

Take care, Kugan98

K, Forgot to mention.. I'm looking for spicy kozhukattais using wheat and ragi flour...

You can use panner instead of tofu.


TOFU MOONG DAL MASALA

Ingredients:
1 cup of moong dal
¼ tsp turmeric powder
200 grms tofu cut into small cubes
3 tomatoes chop into pieces
2 green chillies chopped fine
¼ inch ginger chopped fine
1 ½ tsp red chillie powder

2 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
1 tbs cut coriander leaves
Salt to taste

Method:
Boil the moong dal with the turmeric powder.
Keep aside.
Heat a wok with the oil, add in the cumin and mustard seeds.
When they splutter add in the curry leaves, ginger and green chillies.
Sauté well, add in the tomatoes, red chillie powder.
Cook till the tomatoes turn mushy.

Add in the cooked moong dal, tofu cubes and salt.
Add ½ cup of water, let it come to a boil.
The gravy should be a little thick.
Remove and garnish with the cut coriander leaves.






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:victory::victory:

Lathz, welcome to the hub... :)

Thanks a lot for the recipe... will try it sometime...:)