Vendi Paal Kulambu / Ladies Finger Milk Curry (kugan)
[tscii]A simple vendi paal kulambu, which I had in the hotel.
VENDI PAAL KULAMBU
Ingredients:
300 grms vendi cut into 2 inches long.
1 big onion sliced
3 green chillies, split into 4 and cut across.
1 inch ginger, chopped fine
1 sprig curry leaves.
¼ tsp turmeric powder
1 tsp coriander powder
¼ tsp pepper powder
½ tsp chillie powder
¼ cup of water
½ cup coconut milk
Salt to taste
Oil
Little lime juice
Fried shallots to garnish.
Method:
Heat oil in a pan, shallow fry the vendi a little, remove.
Add 2 tsp of oil in a wok, add in the onions.
Sauté well, add in the green chillies, curry leaves and ginger.
Sauté for a minute.
Add in the coriander , turmeric, chillie and pepper powder.
Stir for a minute, add in the semi fried vendi.
Give a good stir, add in the water and salt.
Cook for 5 minutes, add in the coconut milk.
One boil and off the flame.
Add the lime juice to taste, garnish with the fried shallots.
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White pumpkin halwa / ashgourd Halwa/ Kasi halwa (Dev)
Suvai, I made this halwa today. Though this might not be authentic, the end result was very tasty and I thought it would be a good idea to note down my version of this recipe.
White pumpkin halwa/ ashgourd Halwa/ Kasi halwa:
1.Grate required quantity of mature pumpkin after removing the skin and seeds.
2. Squeeze out all the water from the grated pumpkin. You can use a big strainer to make this process easier.
3. Measure the pumpkin. Take equal quantity* of sugar. ie 1:1 ratio.(read note)
4.Put the pumpkin and milk[around 1/4 cup-1/2 cup(depends on how well the pumpkin is squeezed) for every one cup of squeezed pumpkin] in a deep, heavy bottom vessel. Cover and let cook on m medium flame for 10 minutes or until the pumpkin turns soft and fully cooked.(this step doesn't need much attention)
5.Take off the lid and cook on high flame until most of the liquid evaporates.
6. Add the sugar and keep cooking on medium flame until it thickens. Keep stirring in between so that the mixture doesn't stick to the bottom. This process takes about 15-20 minutes.(Requires moderate attention)
7. One the mixture turns thick, add 1/4 cup of ghee and keep stirring till all the ghee is absorbed.
8. Cook for further 7-10 minutes stirring every few seconds.(requires high attention)
Switch off flame.
9. Add cardamom powder and mix well.
Note:
I squeezed the pumpkins roughly after grating. So it was not very dry. So I used only about 1/4 cup milk.
After the veggie was cooked in milk, I found that it was extremely bitter. Don't know why. Anyway I proceeded with it and at the end I found no trace of bitterness. So if yours too taste bitter in the beginning, don't worry. The sugar will do its magic. ;) :lol:
I eyeballed the quantity of milk and ghee. So adjust accordingly.
The consistency of the halwa before I put off flame was half-string consistency. Just touch the halwa and test for consistency. I am not sure if this is the right consistency but for me, it was perfect.
*With equal quantity of pumpkin and sugar, the halwa was very sweet. But If u prefer moderate sweetness(like me), 3/4th sugar to 1 cup pumpkin should be fine. You can start with 1/2 cup sugar and add more half-way through.
Adding color is optional. Without color, it doesn't look very appealing but I prefer mine without color.
Re: Kugan's Kitchen Part 6
Quote:
Originally Posted by kugan98
Dev, your requests are all coming.
Tattu iddli, vegetarian fish curry and things.
Your nuts bar reminds me of the nuts roll that I make.
Let me search for the recipe.
My eyes are slowly getting better, the other children in the house have got them. Athuthaan konjam busy.
Take care, Kugan98
Wow!!!...looking fwd to the recipes...:D
Nuts rollaa?... do post the recipe if U find the recipe...Already Suvai ange our nut fever start panni vittutanga... neengalum unga pangukku pudhu nut feverku adi poadunga...:lol2:
Take care of the children K... And enjoy the ammavasai cooking...
