Kugan's Kitchen Part 2

kugan,
cripsy ghee roast with sugar sprinkled is very nice, my kids will enjoy that time. they also need one crispy dosa each at the end of their dinner
selvi

Suvai this recipe is from my old file.
Its for non-vegetarians.



DRIED FISH CURRY (Karuvatu kulambu)

Ingredients

10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
cup coconut milk (optional )

Method

Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.

Note: Normally the dried fish curry will be a bit watery.

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vaanga selvi...neengalum tea saapida ;-)

Selviem, the ghee dosai is a favourite for many.
Especially if you use good ghee.
Imm, the aroma will be so nice.

Our children too love to eat the ghee dosai.

Note: Selviem vangga Suvai tea pottutu koopidurangga.
What is the time in your place now.

Thanks Selviem. Kugan98

O.K good night, have to cook pineapple fried rice
for Suvai tomorrow morning.
Kugan98.

Suvai, tea sooper... ippo sukku coffee kudichittu irukken...:)

thanks suvai, we will come and have tea at ur place.

kugan,
local time is 10 pm .

good night friends.

Suvai, here is the theeyal receipe.

Small onion theeyal:
----------------------

small onion - 250 g
tamarind - small lime size
boiled toor dhal - 3 tblsp

fry and grind:
-------------

dry dhania - 1 1/2 tsp
kadalai paruppu - 2 tsp
red chilly - 6
fenugreek seeds - 1/4 tsp
small onion - 2
coconut - 4 tblsp grated

fry the above ingredients in oil one by one and grind.

in a pan pour 2 tblsp of oil and 2 tblsp of ghee. then add kadukku, curry leaves. when kadukku pops up add the small onion and fry for 3 minutes. then add tamarind extract, boiled dhal, salt, turmeric powder and allow it to boil for sometime. Once the onion is cooked, add the ground masala and allow it to cook for some time. finally fry 2 tblsp of grated coconut nicely in 1 tsp of ghee. add this coconut to the boiling mixture, let it boil for 3 minutes, then serve.

i tasted this theeyal suvai, it is really very tasty.

try this and let me know the feedback

kuganka,so many recipes within two days.Thanks for all the recipes .will try it out one by one and will come back soon.

Selvika,thanks for small onion theeyal recipe.

as i said before theeyal is my favourite kulambu,Thanks for posting one more method of making it.Thanks a lot selvika.

Selvika,tonight dinner is urs sweet potato aadai. :)
epdiyo en husband thedi pidichu vangittu vanthuttaru. :o
Have soaked rice already.
Will give u the feedback tonight.

Thayir Patchadi

Required Items:

Small Cucumber: 1 cup (Peel the skin & Chop into small pieces)
Carrot: ½ cup (Peel it & Chop as like cucumber) or (u can grate it)
Curd: 3/4th to 1 full cup

For Grinding:

Coconut Threads: 2 tbsp
Green chilli: 2 or 3
Mustard Seeds: 1/4tsp
Ginger: ½ inch

Seasoning :

Mustard seeds, urad dhal: 1 tsp

Method :

In a pan boil some 2 to 4 cups of water with lil salt.
Once wen it starts boiling, add the chopped veges and wait for one minute.
After one minute, remove the pan frm the stove and close it with a tight lid.
The veges will get steamed thru the hot steam of the water itself.
After some 5 to 10 mns filter the veges with a perforated spoon or a dish and transfer it to a bowl.
Now add the grinded mixture and salt to the veges .
In a small pan add the seasonings and allow it to fry. Once wen it is done add this to the veges bowl and mix it well.
Finally add the curd.
If u wish u can chill it and serve or else u can serve simply.

This is tradional dish which my mom used to make for banana leaf lunch. It goes very well with sambar rice.

Note:

U can omit carrot .I like to use carrot since the dish looks so colourfull.
U can substitute carrot or cucumber with fried ladies finger, valai thandu

Ladies finger : u have to cut into small circles and u have to fry it nicely till the raw smell of it goes. Leave it to cool and rest the same procedure as like above

Arthi, should we cook cucumber as well or just the carrots?

Selviem thanks for the theeyal recipe.
I will make and post the picture.

Selviem every month on Ammavasai day there will be payasam.
Every month make a different type of payasam
I will post them one by one.
Thanks. Kugan98

Aarthii thanks for the patchadi recipe.
I am glad that you are trying Selviem's adai.
Give us the feed back ma.
Thanks. Happy cooking.
Kugan98

[tscii]Suvai nga, thanks for your super tea.
Tookam nallaveh vanthuchu.

Here is your pineapple fried rice.

THAI PINEAPPLE FRIED RICE

Ingredients:
3 cups cooked long grained rice with salt.
Preferably cooked previous night
2 tbs soy sauce
2 tsp red chillie powder
½ cup small chunks of pineapple pieces
3 shallots sliced
3 pips of garlic finely chopped
1 fresh red chillie sliced
¼ cup green peas
¼ cup carrots cubed or grated
2 tbs raisins roasted in ghee or oil
3 tbs cashew nuts also roasted
2 tbs of spring onions sliced
2 tbs of coriander leaves chopped
2 tbs of oil

Method:
Mix 1 tbs of oil and the 2 tsp of red chillie powder to the rice.
Mix nicely with a fork and keep aside. See that there are no lumps.

Heat the oil in a non-stick wok over medium heat.
Add in the chopped garlic and sauté well.
Add in the sliced shallots, sliced chillie and stir fry until fragrant.
Add in the green peas, carrots and stir fry.

Now add the cooked rice and pineapple chunks.
Drizzle the soy sauce, sprinkle little water if the wok
becomes dry.
Gently stir fry to combine over medium-high to high heat,
until the rice begins to make popping sound. About 3 minutes.

Remove from heat , scoop rice onto a serving plate.
Garnish with spring onions, coriander leaves,
cashew nuts and raisins.

Serve this rice in a carved out pineapple if serving in a party.

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[tscii]Try this simple rice.


CAULIFLOWER PULAO

Ingredients:

2 cups of basmati rice
300 grms cauliflower cleaned and cut into florets
½ cup green peas
2 big onions sliced
¼ cup scrapped coconut
1 inch ginger
5 garlic pips
5 green chillies
½ cup fresh curds
4 tbs ghee
2 tbs cashew nuts roasted in ghee
2 tbs chopped coriander leaves
Salt to taste
SPICES:
2 bay leaves
½ tsp aniseeds
2 one inch cinnamon sticks
4 cloves

Method:

Wash the rice and soak in 4 cups of water.
Grind the coconut, garlic, ginger and green chillies
to a smooth paste.

In a pressure cooker heat the ghee and add all the spices.
Let it splutter, add in the onions and sauté nicely.
Now add in the ground paste and cook on low heat, till the raw
smell goes. Add in the peas and cauliflower florets, sauté for a minute.

In the mean time drain the water completely from the rice
into a container. Keep this water.
Add the drained rice to the cauliflower and mix gently on low flame.
Now add the drained water, curds and salt.
Pressure cook for 3 whistles. When the steam is released,
gently fluff up the rice and garnish with the cashew nuts
and chopped coriander leaves.
Serve with Aarthi’s kurma or with any raitha.

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Aarthii, this is how I do the okra patchadi.


OKRA PACHADI (VENDI )
Ingredients:
2 cups okra cut into eighth-inch rounds.
2 tbs grated coconut
1 tbs mustard seeds
4 green chillies
1 cup curd
tbs oil
Salt to taste

Seasonings
1 tbs oil
1 tsp mustard seeds
1 dried chillie cut into pieces
1 sprig curry leaves

Method:
Grind the coconut, mustard seeds,green chillies and salt
To a fine thick puree.
Heat the oil and panfry the okra until they are tender
And slightly browned at the edges.

Heat the oil in a pan, add the mustard seeds,
Dry red chillie and curry leaves.
Mix the curd with the ground coconut and pour it
Over the fried spices. Cook over low heat till the
Sauce simmers. Stir in the fried okra pieces.
Stir gently and remove from stove.
Serve with rice.

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Another simple curd dish.


INGII THAYIR ( KERALA DISH )
Ingredients:
1/4 cup freshly grated young ginger
4 green chillies
salt to taste
1 cup plain thick yogurt
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
2 sprig curry leaves

Method:
Grind the ginger, green chillies and salt with 3 tbs
Of water, to a thick smooth puree.
Combine the smooth puree with the yogurt and stir well.
Heat oil in a pan, add the mustard seeds, when they sputter
Add the dried red chillie and curry leaves.
Remove from stove. Pour over the chutney and stir well
and serve.

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LEMON GRASS RICE

Even though this recipe sounds simple, you will love
It if you try it once. You can get fresh lemon grass in
US in the Korean supermarkets.

Ingredients:
1 cup of basmathi rice
1 big onion make into paste:
2 pips of garlic grind
2 cm of ginger grind
2 sticks of lemon grass sliced roughly
2 tbs of ghee
2 pandan leaves tied in a knot
2 tbs of fried onion crisps
Sliced basil leaves
2 cups of water
Salt to taste

Method:
Wash and drain the rice. Heat the ghee in a rice cooker.
Add in the onion paste ,garlic paste , and the ginger paste
Saute for a while, add in the lemon grass and the pandan
Leaves. Add in the water, salt and the rice. Cover and cook.
Once the rice is cooked , garnish with fried onion crisps
And the basil leaves. The aroma will be heavenly.
Goes well with any non-veg or vegetarian dish.

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Aarthi,
thanks for trying sweet potato adai. waiting for ur feedback
selvi

kugan,

thanks for giving 3 rice receipes, i want to try all the three.
pineapple fried rice, is so colourful.
tempting to make. kugan did u use fresh pineapple for this receipe.

aahaaaaaa....asathiteenga kugan with rice & pachadi / & also puthu vithamaana ginger (morekuzhambu) Thank u so very much for the pineapple fried rice. Try pannitu solaren.

selvi thank u nga for the theeyal recipe...new version for sure...:-) will try it & let u know too. thank u nga.

kugan/dev/selvi/ .....i sincerly hope one day we all can meet up somethow....not only for tea but also for a great meal ;-)

aarthi...thank u too for the pachadi recipe...;-)

suvai,
u r most welcome suvai, it is my pleasure. sure we will all meet one day.

selvi

K, will try the lg rice & cauliflower pulao soon... Pineapple rice seiya mudiyaadhu coz I'm allergic to pineapple... cant take even a single bite of it...:( will it taste good without the pineapple?...

Suvai, it would be really great if we all can meetup... paarkalaam chance kidaikudhaanu...:)

Selviem I did have the time to buy a fresh pineapple.
Other wise I would have served the rice in the carved out pineapple.
Luckily I had a tinned pineapple.
So I used the pices from the tin.

Selviem really fully ripe fresh pineapple gives a very good
aroma and taste to this pineapple fried rice.
Try it with fresh pineapple if you have.

The lemon grass rice will be a nice change from our
usual ghee rice.

Thanks. Kugan98

Aaamaa, namba NOV anneh enggeh pooyitaar?
May be he has gone on a year end holidays.
Enjoy yourself NOV anneh.
Take care. Kugan98

Suvai nga samyal panni asathittu, feed back kodungga.
All are waiting for your feed back.

The Gracious Lord has to grant our wish.
Thanks. Kugan98

Dev, oh! you are allergic to pineapple.
The pine apple is added because it is pineapple fried rice.
You can omit the pineapple, it will be a plain fried rice.

Dev, it is like our Kasmiri Pulao
We add fruits to the dish.
I make very good Kasmiri Pulao
If you want I will post the recipe, the picture has to wait a bit.

Thanks Dev, Kugan98

K, please do post the kashmiri pulao recipe... would like to give it a try provided it doesn't have pineapple in it... It's a long time since I stopped eating anything in restaurants that has fruits in it ...even if it's dry fruits, I avoid it... so I'm not sure what goes into kashmiri pulao..

Dev, in this recipe I have used pineapple.
You can omit the pineapple. add mangoes if you like.
It will not make much difference.
Do not be scared by the ingredients.
Its very tasty when done. Give it a try.
I will post the picture as soon as I cook it again.
This is a lesson that I should take pictures when I cook.
Thanks. Kugan98


Kashmiri Pulav
½ kg biryani rice ----- soak for ½ an hour
50 grms ghee
6 cardmons
6 one inch cinnamon sticks
6 cloves
3 bay leaves
½ tsp jeera
½ tsp salt
Method;
Heat the rice cooker,add the ghee and all the spices. When they splutter,add the drained
Rice and fry till the water evaporates from the rice.
The rice should not change colour.
Add water to the proporation of 1—2, add salt and cook the rice.
Note: You can cook in ordinary pot also,by the absorbtion method.
Vegetable Masala
200 grms beans---- slit the beans into 4, and cut into 1.5 “ strips.
200 grms carrot------ cut into 1.5” strips
200 grms cauliflower----- cut into small florets.
200 grms bell pepper------ cut into small squares.
1 big onion------chop into small pieces.
3 red chillies----- slit and cut into 1.5” strips.
1 inch long ginger------ slice into 1.5” strips.
50 grms ghee.
2 tsp coriander powder.
2 tsp garam masala powder.
¼ tsp jeera.
Salt to taste
Method:
Heat the wok, add the ghee, when it’s hot add the chopped onion, ginger, and bell pepper.
Stir till the onions are limp and the bell pepper is a little brown here and there.
Add in the vegetables, the red chillies, coriander powder, garam masala powder,
And salt to taste. The vegetables should not be over cooked. Dish out
Garnishing.:
10 split almonds fried in ghee
10 cashew nuts fried in ghee
10 rasins fried in ghee
5 seedless red grapes sliced into halves
½ cup pineapple cubes.
Final Mix:
Take a large pot, and lay rice and vegetable masala on alternate layers. Then take 2 long spoons and carefully and slowly mix the rice and vegetables.Then garnish with fresh fruits, and nuts.

RIPE PLANTAIN JAM

4 ripe plantains nenthra kaai (kerala banana)
4 cups brown sugar
1 cup ghee

Method:
Peel the plantains, cut them into small pieces and place them
In a heavy saucepan. Add just enough water to cover and cook
Over medium heat, stirring occasionally, so that the plantains
Do not stick to the bottom of the pan.
Cook until it is soft, stir in the brown sugar and mix well.
Mash the cooked plantains with a potato masher.
Stirring continuously add the ghee, a few tablespoons at a time.
After 10 minutes the jam will thicken and start leaving the
Sides of the pan as it is stirred. Remove it from the stove
And let it cool. This jam will keep up to 6 months in the
Refrigerator.

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PAZZA PRADHAMAN

Ingredients:
1 cup brown sugar
cup water
1 cup ripe plantain jam ( recipe given above)
6 cups fresh coconut milk
3 tbs ghee
1 tbs fresh coconut, thinly sliced
1 tsp cardamom , crushed

Method:
Combine the brown sugar with the water in a heavy pan.
Cook over low heat, when it begins to boil, stir in the
Plantain jam and mix thoroughly.
Slowly stir in the coconut milk and simmer over low heat.
Stir occasionally and do not let the milk to boil.
Heat ghee in a small skillet, and fry the coconut pieces
Until they are golden brown. Pour the ghee and coconuts
Over the pradhaman and garnish with the crushed cardamom.
Remove from the stove and keep the pot covered until
Its time to serve. Serve either warm or cold.


Note: This is one of the staple desserts at feasts in Kerala.

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Quote:

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Originally Posted by dev

Arthi, should we cook cucumber as well or just the carrots?

---

Dev,in this thayir pachadi always the vegetables have to be half cooked only.It will get sogged well in the curd while u mix it with the curd and if it is cooked well the taste will go.

Just u have to boil it till 3/4th is done.

So u have to cook both the veges .

Dev,what abt ut daughter's cold now?Is she completely ok?

kuganka,thanks for all the nice pulav and patchadi recipes.

Amma used to make okra patchadi as like urs.

Thanks for the banana jam recipe too kuganka.

Selvika,tired the sweet potato Aadai for yesterdays dinner.

Really such a nice taste selvika.We enjoyed our dinner yesterday.Thanks a lot slevika for the nice recipe.