Kugan's Kitchen Part 5

Madhu Shree, I am sorry if I have posted the jack fruit
perattal before.
I will be careful in future not to repeat recipes.
Indexing will help me to keep an eye on what I am posting.
Thanks Madhu, take care, Kugan98

hello nga kugan.....thanks for making the kalikanji dosa....it is absolutely pure white....sivakaathungala even if u put it on the thava for a long time?....does it taste sweet because of the coconut??? athanaala thaan kaara saarama chutney seiyanum ithukunu potteengala???...nothing to beat our hospitality ileengala :mrgreen: :mrgreen: :mrgreen:

crazy glad that yr parupu sadam came out well & U liked it....;-) i am sure soon u r going to turn out to be a super cook with all the recipes that are at reach here...;-)

sudha......old habits die hard.....sorry....cant promise ya....;-)

Suvai nga, if you cook for a long time, sure the dosai will turn a bit brown, here and there.
At the same time dosai will become hard.

You will not feel the sweetness of the coconut.
Since it is not fermented, a nice gravy or chutney will be very suitable.

Thanks, take care, Kugan98

kuganka,ippa thaan kelvipadaran kalkanji dosaia pathiye.Absolutely new for me.

I think it is somehow related to Appam.The only difference is for appam we r fermenting the batter,for this we r not doing it i guess.

Thanks for the recipe.

crazy, if u don't have time to soak the dhal, u can add equal qty of dhal & water and put it in the MW oven on high for 2-3 mins... let stand for 5 mins and then use as said in the recipe. This will help cook the dhal faster.

kalikanji dosai!!!...peyare pudhusa irukku...:)

K, made the akki roti yday... rombe nalla vanthichu... Thanks a lot for the recipe...:)
Aarthii, try K's recipe.. the roti was soft...

oh,appadiya dev,roti nalla softa vanthuchua!
ok.done.kandipa pannidaren seekirame.

dev,did u use home made rice flour or else ready packet ones?

kuganka,for making rice flour which rice can i use,raw rice(Jasmine/Paccha rice) or par boiled rice(Idli rice).

Aarthii, I followed K's method to the T... But next time, i plan to make using readymade puttu flour... Will let u know if it works... I used raw rice... :roll:

I also made 1 roti the traditional way... in a tawa-round pan...I used a cast iron pan... U've to pour a pn of oil and then pat the akki ball directly on the pan... & cook until it becomes crisp and it'll comeoff easily from the pan... no need to cook on both sides... I cover the pan & halfway thru, i removed the lid so the roti crisps up... I liked the crisp roti better... but this is harder to make as we've to cool down the pan every time under running water... So I made only one...U can see the detailed version here...
http://bhakshanam.info/?p=326
http://ruchii.wordpress.com/2006/07/...iceflour-roti/

Dev, happy that the roti came out soft for you.
Thanks for the feed back.
Kugan98

Aarthii, I do not use ready made flour.
I always make my own.
I use patcha arisi.
Thanks, Kugan98

[tscii]Dear gulabjamun, I have rewritten your recipe and
posting it with the picture.
I have not made any changes with the ingredients.
Thanks, Kugan98


THAKKALI PATCHADI

Ingredients:

¼ cup of toor dal soaked for 20 minutes
A pinch of turmeric powder
4 ripe red tomatoes cut into small pieces
6 shallots cut into 4
3 green chillies slit into 2 and cut into halves
1 tsp sambar podi
1 sprig curry leaves
½ tsp mustard seeds
1 tsp urad dal
1 dry red chillie cut into pieces
2 tsp oil
A pinch of asafoetida powder
Salt to taste
Little coriander leaves for garnishing

Method:
Put the soaked toor dal and turmeric powder in a pot.
Add 1 cup of water and boil the dal till half cooked.

Then add in the tomatoes, cut onions, green chillies
and sambar podi. Let it cook well. Add the salt.

In a pan heat the oil, add in mustard seeds, urad dal,
Also add in the dry red chillies, curry leaves and asafoetida powder.
Sauté well and pour it in the cooked dal tomato mixture.
Mix well and remove. Garnish with the cut coriander leaves.

Goes well with rice, chapathi, and dosai.


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Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

Quote:

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Originally Posted by PARAMASHIVAN

Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

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Eppo paarthalum chilli,chilli, chilli thaana...:lol2:

Quote:

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Originally Posted by dev

Quote:

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Originally Posted by PARAMASHIVAN

Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

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Eppo paarthalum chilli,chilli, chilli thaana...:lol2:

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Param Shiv Ji Ku chilli thaan pidukum :poke:

Quote:

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Originally Posted by PARAMASHIVAN

Quote:

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Originally Posted by dev

Quote:

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Originally Posted by PARAMASHIVAN

Kugan ka

DO you know how to make chilli sauce :roll:
I am talking about the Chinese one, where they have chilli seeds in some oil ??

Thanks

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Eppo paarthalum chilli,chilli, chilli thaana...:lol2:

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Param Shiv Ji Ku chilli thaan pidukum :poke:

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paavam PSji's vayaru!!!...:lol:

Here is the recipe. I hope you are asking about this one.
Or is it the commercially made one.


CHINESE CHILLIE SAUCE

Ingredients:

10 fresh red chillies
4 fresh red birds eye chillie
1 small piece of young ginger
1 pip garlic
enough juice of calamansi (small limes)
salt to taste
sugar to taste
little sesame oil

Method:
Cut the chillies into small pieces.
Scrape the skin of the ginger, cut into small pieces
skin the garlic, smash it.

Put the chillies, garlic and ginger into a blender.
Blend till it becomes a paste.

Remove and microwave on high for 1 minute.
(you need not do this if using at once)

Add in the salt, sugar and the calamansi juice.
put it into a glass container and keep in the fridge.

Add little sesame oil before serving.


Note: Normally chicken fat is added to this chillie sauce.
It is served with Hainanese chicken rice

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thanks kugan ka, will try it this week end :P

[tscii]Dev, here is the tandoori roti recipe.
Not much of a difference from naan.
This does not have the yeast.
Thanks, Kugan98

TANDOORI ROTI

Ingredients:

2 cups atta flour
½ cup plain flour
2 tsp baking powder
½ cup curds
½ tsp sugar
1 tsp salt
2 tbs oil
½ cup or more water

¼ cup atta flour for dusting
2 tbs melted ghee

Method:

Mix the the two flours, sugar and salt.
Next add the curds and oil. Mix nicely.

Now add water slowly as needed to make a smooth dough.
Knead nicely, cover the bowl with a cloth.
Leave aside for about 30 minutes.

Heat the oven to 200 degrees C.
Divide the dough equally to 8 parts.
Sprinkle flour on the board and roll each dough to 6 inch circle.

Apply little ghee over the roti and bake each roti on a heated tray
for about 5 to 8 minutes in the oven, or till baked.
Remove and serve the tandoori roti with semma tasty kulambu. It comes out well in the oven.

Sorry, I did not have the time to make it.
Also I did not have old picture from my file.


Thanks for the picture from the net:

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Any cauliflower recipes? :oops:

Quote:

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Originally Posted by crazy

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

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You can use the pressure cooker also :D

Quote:

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Originally Posted by VinodKumar's

Quote:

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Originally Posted by crazy

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

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You can use the pressure cooker also :D

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I don't have a pressure cooker ..

Quote:

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Originally Posted by crazy

Quote:

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Originally Posted by VinodKumar's

Quote:

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Originally Posted by crazy

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

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You can use the pressure cooker also :D

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I don't have a pressure cooker ..

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Oh ok.

Dear Crazy, we have sooooo many cauliflower recipes in all the four threads.
Please check the index in all the four threads.
Or if you need any specific receipe, please let us know.
Thanks, happy cooking.
Kugan98

Welcome to Kugan's kitchen Vinod.
Hope you find all the recipes you need.
Also please post any recipes that you know.
Thanks, take care, Kugan98

Mrs K : thanks for all the roti recipes:) Will try one- by -one ...

Do you know any recipes with rice flakes?

Quote:

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Originally Posted by dev

Aarthii, I followed K's method to the T... But next time, i plan to make using readymade puttu flour... Will let u know if it works... I used raw rice... :roll:
I also made 1 roti the traditional way... in a tawa-round pan...I used a cast iron pan...
http://bhakshanam.info/?p=326
http://ruchii.wordpress.com/2006/07/...iceflour-roti/

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Dev ,thanks for the clarifictaions.will try it out soon and let u know.
Thanks for the links too dev.

In the tradional way ,it definitely takes more time as u said.Let me chk.can we roll out with the rolling pin dev?

Did u pat it so thin or lil thick?

Quote:

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Originally Posted by kugan98

Aarthii, I do not use ready made flour.
I always make my own.
I use patcha arisi.
Thanks, Kugan98

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ok kuganka,will use patcha arisi to make the flour.
for idiyappam,as well as puttu ,what rice we have to use kuganka?

Thanks for the details kuganka.

Kuganka,thanks for the thakkali patchadi reicpe.

Dear Gulabjamoon ,thanks for sending the recipe to kuganka.

Kuganka,in tandoori roti,whats is that plain flour?Is it maida flour?

Selvika,enge aalavae kanom?
H r u selvika?

Quote:

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Originally Posted by kugan98

Dear Crazy, we have sooooo many cauliflower recipes in all the four threads.
Please check the index in all the four threads.
Or if you need any specific receipe, please let us know.
Thanks, happy cooking.
Kugan98

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Sorry, index page enge? :oops:

Aarthii, it's easier to pat than to roll... for roasting in skillet, I made it bit thick... for the kadai one, I made it thin...but mine was not as thin as shown in the pic... Shape was also not very good..but taste super,...:D

NM, U have maharastrian style aval with potatoes. carrot avalakki, ones with peanut and mint, mixed veggie aval, aval payasam, aval cutlet, aval pongal, aval bisi bele bhat, coconut aval, aval dosainu niraya recipes irukku...ungalukku aval-la enna recipe venum kelunga...namma Kugan post pannuvanga...;) :P

Tandoori roti paarka super-a irukku... will try ur recipe K... senju paarthittu solren...:)

Gulabjamoon ,thanks for posting such an easy recipe... will try it sometime...

Oh,is it easy to pat it dev?ok then i will pat it instead of rolling it.
First i have to make the flour.By this weekend i will try.

yes dev,tandoori roti looks great.If u tried it earlier lemme know it.

My dear Crazy, Kugan has 5 threads.

In every thread, if you click the page no. 1
A list of recipes will appear.
When you click on the recipe that you want, it will take you to the page where the recipe is.

Index for kugan 1
Index for Kugan 2
Index for kugan 3 (half way only) :lol:
Was done by our very own DEV.
Thanks Dev. She is very busy now.

Index for Kugan 4 was done by me with the kind help of
our uncle Rajraj, thanks uncle.(he knows the suffering he went through)
There are 21 more recipes to be added to kugan 4.
NOV anneh :roll: I am sure he will help me.

I have started to index Kugan 3 again now.
I have very little time on hand.
Wife, mother, cook, accountant, clerk, tution teacher, driver,
all rolled into one.
So bear with me, I will do it slowly.

Index for Kugan 5 is going smoothly.


So Crazy, let your mouse to roll in the index.
You will find the recipe that you want.
Thanks and take care, Kugan98

NM let me get the links for the aval recipes that
I have posted.
Thanks, Kugan98


Puli Aval Kugan's Kitchen 2, page 66

http://forumhub.mayyam.com/hub/viewt...=asc&start=975


Kugan's Kitchen 2 page 67
Aval with brown sugar.
Aval with ghee and nuts


http://forumhub.mayyam.com/hub/viewt...=asc&start=990

Aarthi, I use patcha arisi to make flour to be used for making, puttu, iddiappam, roti kolukkatai and things.

Normally store bought flour, they will grind and just dry it for you. They will not steam and dry.
Thats why the rotis and things will be hard.

The plain flour is simple maida flour, or as what people call,
all purpose flour.

I did not want to use the word APF and frighten our DEV :lol:


Selviem is busy with her kids, as they are on holiday.

Thanks, Kugan98

AVAL PAAYASAM

Ingredients:

1 cup aval or rice flakes
1 litre of milk
2 cups sugar less or more
2 tbs ghee
10 cashew nuts broken and roasted in ghee
10 rasins roasted in ghee
tsp cardamom powder

Method :
Rinse the aval and drain it in a colander.
Bring the milk to a rolling boil in a heavy saucepan.
Reduce the heat to a medium and stir in the aval .
When it boils again add in the sugar and stir.
Reduce the heat and simmer for about 10 minutes.
Stir periodically.Add in the roasted nuts and rasinis
Together with the ghee. Add in the cardamom powder.
Stir gently and remove. Serve warm or cold.


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