Kugan's Kitchen Part 2

Selviem I will post the two version of the kurma.
Vegetarian and non-vegetarian.
I am sure your children would like the chillie prawns.
You can use it as a starter for a dinner.
Thanks. Kugan98

Thanks Suvai nga for the feed back.
I too will try Dev's drumstick leaves curry
and give the feed back.
Thanks. Kugan98

Dev, sorry nga what I meant was the coconut egg jam.
If you had stayed in Singapore, I am sure you would
have seen or tasted. Very tasty.

Since you did not want to steam for long hours, I gave you
an easier method to stir it in the wok.

Try and see. Thanks. Kugan98

kugan,
sure post the receipes, i will try it out. coz this receipe i wanted for long time, i am not getting the correct now still now.

selvi

Quote:

---

Originally Posted by Selviem

kugan,
in trichy we get plain watery kuruma for parotta, that is very tasty. i dont think we can find chicken pieces in that. anyway u post ur version, let me try out that.
selvi

---

Selvika,i have one method of making this salna for parottas.
I learned this frm my SIL.am posting it for u.Give a try and see.

I dunno whether it will have the same taste like what u had outside.But i can tell u onething, that this salna also has a different taste.

Very sorry selvika,if it is not going to suit ur taste.

Plain Salna for parotta

Required Items:
Onion: 2 big
Tomato: 1 to 2(based on its ripeness)
Ginger garlic paste: 1 to 1½ tsp
Chilly Powder: 1 to 2tsp
Salt

For Grinding:
Coconut threads: 3 to 4tbs
Kasakasa : 1 tsp

For Seasoning:
Pattai : 1 inch stick
Sombu : ½ tsp
Caradamon : 1
Cloves : 1

Method:

Take the required kasakasa in a small bowl and pour some hot water into it. Keep it aside for some 5 to 10 mns
Chop the onion into fine slices
Chop the tomato into small pieces
After some 10 mns, grind the coconut as well as the kasakasa together into a fine paste.
Now in a pan ,pour oil and add the seasonings.
Once wen it got splutter, add the ginger garlic paste and fry it nicely.(Take care well, it might get burnt soon)
Now add the chilly powder .Fry for a few seconds.
Now add the onions and fry it nicely till it reaches golden brown
Now add the finely chopped tomatoes and fry it.
Fry till it becomes mushy.
Now add the grinded paste along with salt. Mix it well.
Pour some 1 to 1½ cup of water and once again mix it well .close the lid for a few minutes.
Once when it is boiled well, chk for the constituency of the gravy. (U can add some more water if needed)(Without adding water even u can allow the gravy to become some more thicker also)
Tatse for salt and switch off the stove.


I have tried myself this salna twice with parottas.It came out well.Hope u will also like it.

It suits with chappati also.

Selviem, I hope the recipes meet your requirements.
Actually my aunt got these recipes from a road side stall owner
in Madurai. His cousin works in her hotel.
See if it is alright. Thanks. Kugan98


CHICKEN SALNA

Ingredients:

300 grms small pieces of chicken with bones.
Apply little tumeric powder and keep aside.

To Grind:
4 green chillies
1 tsp cumin seeds
2 tbs roasted groundnuts
3 tbs scrapped coconut
1 inch cinnamon stick
3 cloves
3 cardamoms

1 tbs ginger paste
1 tbs garlic paste

1 tsp chilli powder
2 tsp coriander powder
2 medium onions chopped fine
2 tomatoes chopped fine
2 potatoes cut into medium pieces
1 sprig of curry leaves
2 tbs mint leaves
2 tbs coriander leaves
2 bay leaves
1 tsp aniseeds
2 tbs oil
Salt to taste
3 green chillies slit


2 tsp besan powder + 3 tbs sour curds

Method:

Heat a pot with the oil, add in the aniseeds and bay leaves.
Let it splutter, add in the chopped onions
Sauté for a minute, add in the curry leaves, mint and coriander leaves.
Add in the ginger and garlic pastes,
Stir well add in the tomatoes and cook till turns mushy.
Add in the chicken, chillie powder, coriander powder,
salt and potatoes. Mix nicely. Add in 2 cups of water.
Cook for about 10 to 15 minutes .

Now add another 2 cups of water to the ground masala .
Add it to cooked chicken. Let it come to a boil.

Mix 1 cup of water to the curds and besan flour.
Pour the mixture into the boiling gravy.
Cook for another 20 t0 30 minutes, on low heat.
Stir slowly once in a way.
The gravy should be thin, taste for salt.
Add in the slit green chillies and remove.
Keep closed for a while for the green chilies
to release the aroma. Enjoy with parotta.

Dev tried ur arisium paruppu sadam for today's lunch.Romba nalla irunthathu dev.

Infact first time nan panninatha vida innum tastya irunthathu.

Pranay kutti along with ghee nalla sapittan.Am very happy abt it.

Thanks dev.

Imm Aarthii you are quick in posting a recipe for Selviem.
Let her try your recipe.

Mine is a bit similar to yours.
I will post it also.
Thanks Aarthii for the recipe.
Thanks. Kugan98

VEGETARIAN SALNA FOR PAROTTA

Ingredients:

1 tsp ginger paste
1 tsp garlic paste
2 onions sliced
2 tomatoes chopped
3 green chillies sliced
½ tsp tumeric powder
1 tsp chillie powder
2 tsp coriander powder
½ tsp cumin powder
½ tsp gram masala powder
10 mint leaves
2 tbs chopped coriander leaves
1 tbs sour curds.


To Grind:
1 tsp aniseeds
3 tbs scrapped coconut

Seasonings:
1 inch cinnamon stick
3 cloves
2 bay leaves
1 sprig curry leaves
2 tbs oil

To Garnish:
10 mint leaves
2 tbs coriander leaves
2 green chillies slit into 4 and c cut across.

Method:

Heat a pot with the oil, add in the seasonings.
Let them splutter, add in the sliced onions.
Sauté well till they turn slightly brown.
Add in ginger garlic paste, green chillies, mint and coriander leaves.

Stir nicely add in the chopped tomatoes, and all the dry spice powders.
Mix nicely and let the tomatoes become mushy.
Add in 3 cups of water along with the ground ingredients.
Let the gravy come to a slow boil and the raw smell is no more.
Add in the smooth sour curds. Mix well.
Remove and garnish with the mint, coriander and green chillies.
Close the pot for few minutes. Serve with parotta.

Note: The gravy should be watery, add more or less water
according to your judgement.

kuganka,thanks for all the non veg recipes.

Akka,i tired ur soya varuval,which u have posted in kugan's thread 1.It came out nicely.we all liked it very much.

I made it as a side dish with ur tomato pulav for yesterday's lunch.rendum nalla irunthathu.Thanks kuganka.

kuganka,u have also posted the salna recipe.Thats great.Just now i have also posted.
Yes as u have stated both the recipes are bit different.Am going to try ur method soon.

Kandipa unga methodla taste rombava nalla irukum.

Suvaika,am happy that u liked the thuvaiyal recipe.

Thanks for trying it out suvaika.

kandipa ammakitta sollidaren suvaika.She will feel very happy.

To be frankly speaking all of our kugank's kitchen family members encouragements and postive feedbacks
are only making me to post new recipes.Am very happy abt that.Thanks a lot all of u.

Aarthii ma thanks, thanks for all your feedbacks and very nice
compliments about all of us.
We are all very glad that we are all helpful to each other.
Thanks for trying the older recipes.
I am glad Pranay is enjoying his food.
Please sutthi podu for him often.
Take care. Kugan98

[tscii]

BANANA STEM KUTOO

Ingredients:
2 cups of chopped banana stem
½ cup toor dal
1 small tomato chopped
2 slit green chillies
Little tumeric powder
Salt as needed

To Grind:
3 tsp scrapped coconut
1 tsp cumin seeds
1 green chillie

To Season:
1 tsp oil
½ tsp mustard seeds
½ tsp urad dal
1 dry red chillie broken
1 sprig curry leaves.

Method:
Take watery butter milk in a container.
Apply oil to your palms.
Cut the banana stem in round slices.
Remove gently the fibre sticking to the slices.
Then cut it into small pieces and immediately put them
in the butter milk.

In a pressure cooker add the dal, tumeric powder, tomato and the 2 green chillies, cook for 1 whistle.
After the pressure subsides, remove the lid, add in the squeezed
banana stem pieces. Let it cook on a medium flame so that most of
the water evaporates.

Now add in the ground paste and salt to the dal mixture.
Cook on low heat till the kutoo is dry as required.
In a separate pan add the oil and add the seasoning ingredients.
When the mustard splutters remove from heat and add the seasonings
To the banana stem mixture. Stir nicely.
Remove and serve with rice.

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Friends, wednesday the 16th is a very auspicious day.
Ammavasai, Angineyar Jeyanthi and Guru perchi,
all on the same day.
In Brickfields in Malaysia they are having Homam at 3.00 a.m
Have to come home in the morning to cook.
banana leaf lunch for Ammavasai.

Suvai nga vaanga I will be making rava payasam and urad dal vadai.

Thanks. Kugan98

[tscii]

TAPIOCA WITH COCONUT

Ingredients:
300 grms of tapioca cut into cubes.
Salt to taste
1 sprig curry leaves
1 tsp coconut oil

To Grind:
½ cup scrapped coconut
4 green chillies
3 garlic pips
¼ tsp cumin seeds
3 small shallots
Little tumeric powder
Grind all the ingredients to a coarse paste

Method:
Put the tapioca pieces with enough salt and water in a pot.
Cook till the tapioca is well cooked but not mushy.
Strain all the water.
In the pot now add in the ground paste, and curry leaves.
Cook it on a very slow flame for about 10 minutes.
Stir often while cooking.
Remove, add the coconut oil, stir and serve.

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[tscii]This recipe looks very simple.
One has to taste it to enjoy.


STEAMED RIPE PLANTAINS

Ingredients:
4 ripe plaintains
1 ½ tbs ghee
½ cup brown sugar

Method:
Wash the plantains and trim off their ends.
Cut them into two- inch long pieces with skin intact.
Heat water in a steamer, place the plantains standing on end
in the steamer insert.
Dot the tops of the pieces with ghee and sprinkle them with
the brown sugar.
Cover and steam until the fruit is cooked through, about 10 minutes.
As they are steamed, the plantains will absorb the melted brown
sugar and ghee. Serve them warm or cold.


Note: Thanks Ammini akka.

BEFORE STEAMING THE FRUIT:

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AFTER STEAMING THE FRUIT:

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wow, so many recipes... thanks u K & aarthii...:)

Suvai,Kugan, Selvi & aarthii, please post your version of murungaikeerai kulambu if it's diff from what I've post...

Aarthii, very glad tht kutti paiyan liked arisiyum paruppu saadham... u can try some variations like adding sombu, pattai,krambu etc... also u can substitute green moong/yellow moong dhal in place of tuvar dhal... ellam nalla irukkum...

I got a big bagfull of fresh avarakkai from a neighbour's farm... poriyal, sambar thavira where can I use it?...

[tscii]

FRIED JACKFRUIT IN GRAVY

Ingredients:

500 grms young jackfruit cut into 1 inch pieces
Little tumeric powder
Salt
Mix every thing and deep fry, keep aside.

Seasonings:
1 tsp cumin seeds
3 cloves
1 inch cinnamon stick
2 bay leaves
1 sprig curry leaves
1 dry red chillie cut into pieces
2 tbs oil

Main gravy:
150 grms onion paste
1 tbs garlic paste
1 tbs ginger paste
4 green chillies made into paste
2 tomatoes made into puree

White paste:
6 cashew nuts
½ tsp sesame seeds
½ tsp cumin seeds
½ tsp aniseeds
½ tsp poppy seeds
Grind every thing into a paste.

Powders:
½ tsp tumeric powder
1 tsp chillie powder
1 tsp coriander powder
½ tsp garam masala powder
Salt to taste



Method;
Heat oil in a wok, add all the seasonings.
Let them splutter.
Add in the onion , garlic, ginger, and green chillie pastes one by
one and sauté well until they change colour.

Now add in the white paste and mix well, after a few seconds
add in the tomato puree and stir well.
Now mix all the powders, salt and stir well till oil separates.
Add in 1 cup of water , mix well, add in the fried jackfruits.
Let it boil once, remove and serve.
Garnish with coriander leaves.
You can squeeze little lime juice if you like.

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Dev, you can put it in puli kulambu,
make different types of poriyals.
paal curry and so on.
Kugan98

kugan,

so many receipes in one day. i was busy today. so i didnot check the thread during the day. nice to the receipes, all r very interesting. bit confused what to try.
kugan thanks a lot for the salna i will definitely try it out. i want try those with chapathi, appam, idli etc. As soon as i try i will give u the feedback.
i have guest for a week from the day of christmas. so that i have to try different dishes from the thread.

kugan can u please post receipe of 7 cup cake.

thanks in advance

selvi

Aarthi,
thanks for ur salna receipe, i will try it out and let u know the feedback.

i made ur pottukadalai thuvaiyal, my hubby ate like that only.

we both enjoyed it, really superb. very easy to make and very healthy too. thanks aarthi.

do post the receipes whichever u know.

selvi

dev,

i will post my version of murungakeerai sambar tomorrow.
Also ur kongu masala powder is doing wonderful magic in our house.

i prepare vegetable with that, it is goes well for chapathi. we like that taste very much.

normal poriyal i make with green chilly, instead i am using this powder, wow my kids will say.

sambar is too tasty with that. my one lot of powder is finished , i have to prepare second lot tomorrow.

thanks dev.

selvi

hello kugan nga................;-)
summa deepavali sara vedi maathri pattu pattu nu recipes podareenga..... :mrgreen:

ohh Anjineyar koviluku poreengala? poitu vaanga vendikonga ellaarukaagavum...:-)
vadai paayasam nu sollareenga...oru naal vanthu onga veetu kathavai thatta poren paarunga ;-) dev.....pack yr bags too...we will pick selvi & fly off to malaysia... :mrgreen:

nalla thaan iruku padika ileengala??? :mrgreen:

dev....avaraikai mothai pannuven which one can mix with rice & eat too.

selvi...guests ah onga veetila???? enjoy enjoy their company & happy cooking too ;-)

dev....when i wish u gm....it is gn for me...about 10 & half hours behind u...:-)

kugan nga....mudinja...bingka recipe without eggs iruntha podunga plz...iniki nov ngov had that for breakfast & he said it can be steamed /baked with or without eggs ...:-)

K, I'll try avarakkai puli kulambu... avarakkai paal curry recipe post pannungalen...

Suvai, what is avarakkai mothai?... never heard!!!... recipe podungalen pls...

Today I made avarakkai araichuvitta sambar...yum!!!....:)

Selvi, glad to know tht kongu pwd is ruluing ur kitchen...like any kongu home...:)

Suvai, ennadhu bingka...pudhusa irukku!!!

Quote:

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Originally Posted by dev

Suvai, what is avarakkai mothai?...

---

avanga EdhO tummai-nu sollvaanga.. ennaanu kEtta muttai-nu reveal pannuvaanga. so this must be avarai thomai :think:

Quote:

---

Originally Posted by NOV

Quote:

---

Originally Posted by dev

Suvai, what is avarakkai mothai?...

---

avanga EdhO tummai-nu sollvaanga.. ennaanu kEtta muttai-nu reveal pannuvaanga. so this must be avarai thomai :think:

---

:P

Selviem, take your time. I know you will be busy.
try one by one when you are free.
I am posting the picture of the vegetarian salna
which I made today. Thanks. Kugan98

7 cup cake very easy , seekiram varuthungga.

VEGETARIAN SALNA FOR PAROTTA:

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Suvai nga nichaiyamma ellarthukkum kumbiduven.

Suvai nga unggal assai romba nall irukku.

Aamma Suvai nga yen ippadi NOV anna kita maatikirengga?

I have posted a recipe in Kugan 1 on page 39 as
tapioca slices. In our local language we call it bingka.

We can do it with rice flour also. I will post the recipe soon.
Both can be done without adding any eggs.

It will be very tasty when you bake it.
So I normally bake both the varities.

Take care Suvai nga. Kugan98

Dev, I will soon post the paal curry recipe for you.
Thanks. Kugan98

[tscii]

BINGKA BERAS

Ingredients:

450 grms fine rice flour
150 grms corn flour
½ tsp salt
2000 ml coconut milk
300 grms sugar (more if you like)
150 ml water
2 pandan leaves
1 tbs thick coconut milk.

Method:
In a pot, combine the sugar , pandan leaves and water.
Bring to a boil to dissolve the sugar, cool the syrup.
Discard the pandan leaves.

In a bowl add in the rice flour, corn flour salt and coconut milk.
Add in the cooled syrup and mix the batter well.
In a wok, cook the mixture on low heat stirring continuously
with a wooden spoon until the batter becomes fairly thick,
but still runny.

Pour the hot sticky batter into a greased 7 inch cake tin.
Smoothen and level the surface with a plastic spatula.
Glaze the top with 1 tbs of thick coconut milk.
Bake in the preheated oven at 200 degrees C for about 30 minutes
Until the topping is golden brown.
You have to cool it well before cutting into squares.

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[tscii] Here is the paal curry.


BROAD BEANS PAAL CURRY

Ingredients:

100 grms avarakai cut into 1 inch in length.
Boil it with little water keep aside.
1 small potato boiled and cut into tiny pieces (optional)
1 onion chopped fine
1 small tomato chopped fine
2 green chillies sliced
¼ tsp mustard seeds
1 sprig curry leaves
1 tbs coriander leaves chopped
1 tsp oil
Salt to taste
2 ½ cups of coconut milk. (more or less )

Paste:
1 tsp poppy seeds powder
1 ½ tsp coriander powder
1 tbs green chillie paste
½ tsp ginger paste

Method:

Heat oil in a wok, add in the mustard seeds, when the splutter,
add in the curry leaves, onions and green chillies.
Sauté well, add in the chopped tomato.
Let it cook until mushy. Add in the pastes, stir nicely.
Add in the boiled avarakai and potato.
Add little water and cook till the raw smell goes.

Reduce the flame low, add in the coconut milk and salt.
Keep stirring as you are adding the milk.
Let it come to a slow boil as you are stirring.
Remove from stove, garnish with the coriander leaves.

Note: for a different taste and smell, you can temper
with cinnamon, cardamom , aniseeds and cloves
along with the other ingredients.

Kugan, paal curry looks interesting & easy... will try it soon... will it go well with rice or idli/dosai or chapathis?...

kugan,
thanks a lot for the posting the picture of veg salna, i will try and let u know. avarakkai paal curry is very interesting. let me try one by one

selvi