KUGAN'S KITCHEN PART 3

[tscii]Here is a simple keerai poriyal.
We cook keerai about 4 times in a week,
as poriyal or kadaiyal.
Keerai is a valuable source of nutrients


PONNANGANNI KEERAI PORIYAL

Ingredients:
1 bunch of ponnanganni keerai
2 red chillies broken
1 tsp urad dal
1 tsp channa dal
½ tsp mustard seeds
2 tbs scrapped coconut
1 tsp oil
Salt as required

Method:
Remove the leaves from the stem.
Wash and drain and keep aside
Heat a wok with the oil,
Add in the mustard seeds, urad dal and channa dal.
Fry well, add in the broken red chillies, fry again.

Now add in the cleaned keerai and salt.
Stir well, cover with the lid and reduce the heat to low.
Stir now and then and cook till the keerai is cooked well.
Add in the coconut and mix well. Remove and serve.

PONNANGANNI KEERAI:

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THE KEERAI PORIYAL:

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Vallarai chutney:

Vallarai leaves- around 30-35
5 baby onions peeled
1/4th coconut
lil tamarind & salt to taste
1 tbsp thuvar dhal
2 dry chillies

Dry roast the dhal & chilly until golden. Grind everything together. Goes well with lemon rice, coconut rice or with plain white rice.

Suvai, glad ur friend liked the mango cake... should try it during mango season...

suffering from a bad tooth ache... another reason to cut down on sweets... :roll: experiencing tooth ache for the first time in my life... I just couldn't believe I have tooth decay...:cry: :cry3:

Thanks Dev, for the vallarai chutney.
I remember posting few vallarai recipes in Kugan 1.

Dev every saturday , I will buy the vallarai keerai,
Clean the leaves and the tender stems.
smash 2 shallots, 1 pip of garlic and a tiny ginger piece.
heat 1/4 tsp of oil, add in the smashed items.
Saute than add in the vallarai keerai and little salt
Stir fry till cooked and serve immediately to my children.
Only saturdays all the children will be together for lunch.

Thanks Dev, Kugan98

Poor you Dev, I know the pain of tooth ache.
I suffered when I was a teenager, no more now.

Keep clove oil handy. Its very useful.
Thanks. Kugan98

Dear Dev, first my sincere apologies.
I was scared that the filling might drop off.
You proved me wrong. Sorry.

Friends this is Dev's Potato Open Sandwich.
Try it out very tasty.
Thanks Dev. Kugan98


POTATO OPEN SANDWICH

1/4 kg potatoes - boiled, peeled, mashed
2 tbsp bengal gram flour- heat 2 tbsp ghee & fry the flour on low heat until flavourful & golden brown.

HEat oil. Add 2 finely chopped onion, green chillies & cook till translucent. Add 1/4 tsp each chilly pwd, pepper pwd, turmeric, salt,1/2 to 3/4th tsp garam masala. stir for few secs. Add in the potatoes & flour , lemon juice to taste. Mix well & adjust seasoning. Add cori leaves & take off flame.

Butter one side of bread. Spread the potato mix on the buttered side. sprinkle bread crumbs on it & press slightly. Cook on a tawa adding lil oil until nice & brown on the bottom side. pour some oil on the veggie side,turnover & cook till the veggie side is slightly brown. Serve with tomato sauce.[/quote]

Dev's Potato Open Sandwich:

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[tscii]O.K friends another sandwich, of course my friend's.


CARROT TOMATO SANDWICH

Ingredients:

1 tomato chopped fine
1 small carrot grated
1 big onion chopped
2 green chillies chopped
1 tbs coriander leaves chopped
1 tbs mint leaves chopped
Little tumeric powder
Salt to taste
Little ghee
Bread slices

Method:

Heat little ghee in a pan, add the chopped onions.
Sauté well, add in the grated carrot and the chopped tomato.
Add in the salt, tumeric powder, mint, coriander leaves,
and the chopped green chillies. Fry for about 3 minutes, remove.

Take 2 slices of bread, apply little ghee on one side only.
Toast it on a dosai kal, remove and put 3 tbs of the cooked
mixture on one slice of bread.
Cover with another slice of bread, you can serve as it is.
Or cut into triangles and serve.

CARROT TOMATO SANDWICH:

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THE CUT SANDWICH:

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[tscii]Something different from our usual dosai.


TOMATO DOSAI

Ingredients:
1 cup raw rice
1 cup boiled rice (pulungal arisi)
¼ cup urad dal

3 ripe red tomatoes
5 dry red chillies
½ tsp asafetida powder
¼ tsp oil
Salt to taste.

Method:
Wash and soak both the rice and urad dal for about 3 hours.
Clean and cut the tomatoes.
Cut the red chillies into small pieces.
Heat the oil in a pan, add the tomatoes and the red chillies.
Sauté well till the raw smell of the tomatoes goes.
Remove and cool.

Now drain the rice and the urad dal.
In a blender add the soaked rice, urad dal,
cooked tomatoes and the red chillies.
Grind to a smooth paste. The consistency should be like dosa batter
Add salt and the asafetida powder.
Let it ferment for about 6 hours.
Now make dosai the usual way.
Serve with tomato, onion or coconut chutney.

Note: My friend’s recipe was to add the chillies and tomatoes raw and grind with the rice.
I found that the raw smell of the tomatoes and chillies were over powering, when I made the dosai
This way you have a very good tomato dosai.


The Tomato Dosai Cooking On A Dosai Kal:

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Tomato Dosai With Onion Chutney:

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[tscii]Suvai nga, I am posting what NOV anneh had for breakfast.
It is done in two methods.
The Chinese will use only the glutinous rice flour and their
filling will be always sweet black bean paste.
this kuih will be a bit chewy.

The Malays will always make with steamed mashed sweet potato,
plain flour, and some use little glutinous flour.
Their filling will always be sweet coconut filling.

This kuih is called kuih bom.
You are right bomb, as this kuih has the tendency to explode while cooking. The temperature should not be too high and do not fry them too long. The end result will be sweet :lol:

Here is the recipe:
STUFFED SESAME BALLS OR KUIH BOM

Ingredients:

For the sweet coconut filling:
150 grms sugar
150 grms palm or brown sugar
125 ml water
½ coconut only the white flesh scrapped
2 screwpine leaves
1 tsp corn flour + 1 tbs water

Method:
Combine both the sugars, knotted screwpine leaves and water,
in a pan. On low heat leave it to simmer until the sugars dissolve.
Add the grated coconut and stir well. Stir at all times and do not
leave the mixture to dry out.
While the mixture is still wet, add the cornflour, water mixture.
The filling will slightly be thick, turn off the heat and let the
filling to cool down completely. Shape into small balls and keep

For The Dough:
80 grms sweet potato steamed and mashed well
120 grms glutinous rice flour
20 grms all purpose flour
35 grms castor sugar
100 ml water
A pinch of salt

Sesame seeds for coating
Oil for frying

Method:
Mix all the ingredients to form a soft dough.
Divide into 12 balls.
Flatten each ball, place a ball of the sweet mixture filling.
Wrap it into a ball, now roll the ball onto the sesame seeds.
See that the ball is well coated with the seeds.
Deep fry over medium heat until golden brown .
Its best to deep fry the kuih immediately.
Remove and enjoy.

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