Kugan's Kitchen Part 2

Dev,

here is the my mom's version of murunga elai sambar

Drumstick leaves sambar:
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toor dhal - 1 cup (boil and keep aside)

Now grind the following:

red chilly - 5
jeera - 1/2 tsp
garlic - 5 pips
coconut - 4 tblsp grated
dhania seeds - 2 tsp

grind the above ingredients like a chutney and keep separately.

now in a pressure pan, add oil, kadukku, urad dhal, 1/4 tsp of jeera, 1 red chilly . when kadukku pops up add curry leaves, then add small onion - chopped, 200 gm (roughly chopped), fry till it turns into pink colour.
then add the ground masala and fry nicely till nice smell comes out of it.

now add 4 tomatoes medium size, chopped and fry till it comes like a gravy , then add 2 cups of drumstick leaves, fry for 2 minutes, then add the boiled dhal. add required amount of salt,turmeric powder, water and close the lid and allow it for one whistle.

on top add 1 tsp of ghee and little coriander leaves. this is very tasty. u can have it with steamed rice.

try and let me know the feedback.

Selviem. this is called the seven cup cake.
The sugar is 3 cups in the original recipe.
I find that 2 cups of sugar is more than enough.
You can add 3 cups if you want.
Kugan98


SEVEN CUP CAKE

Ingredients:
1 cup besan flour
1 cup grated coconut ( only the white part)
1 cup milk
1 cup ghee (little more if you like)
2 cups sugar


Method:
In a wok add a tbs of ghee.
Dry roast the besan till the raw small goes, cool.

In a heavy bottomed pan , add in the sugar, milk,
coconut and the besan, on a low flame cook stirring,
occasionally for about 20 minutes or until the mixture
starts to froth and will start to come off from the sides of the pan.

Slowly pour the rest of the ghee into the pan, while stirring
continuously.
Within few minutes the entire mixture will harden a bit,
and become thick.
Take off the stove and pour it onto a greased plate.
While it is still hot, draw the lines with a sharp knife to make
small squares.
Let it cool for about 20 minutes.
After it is cool you can take out the pieces.

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thanks kugan, i want to make this for the guests, may be after christmas.

i will give u the feedback.

selvi

Thanks Selviem , another interesting recipe of the drumstick leaves sambar. I will sure try and post the picture for you.
Thanks Selviem.
Its best if you list out as to what you are cooking for your guests.
Then you need not worry as to what to cook.
Thanks. Kugan98

vanakam kugan ngo!!!

fascinating recipes pottu irukeenga....thank u for posting the bingka recipe......intha pandan leaves thaan inga kidaikarthillai :-( i can tell it must be really full of flavour...

nov ngov.....mothai ku thomai ya :rotfl:

dev....its so nice to know u get all naatu kaai fresh farm picked ....evolo suvai ya irukum wah wah wah!!!

mothai = inbetween kootu & poriyal

Avaraikai Mothai: de stringed & cut into pieces say about handful. (Boil this with enough water & keep it aside) dont add too much water to it)
1 onion chopped
1 large tomato chopped
karuvepila, kothamalli nalla half handful each chopped ( i like to add lots so add accordingly)
turmeric 1/2 tsp
sambar podi 1 to 1 & half tsp (kaaram ungaluku thaguntharpol)
1 green chilli chopped.

In a pan add 1 Tblspn oil & 1/2 Tblspn ghee or half of both.
add mustard seeds, jeeragam, when mustard splutters add onions, green chillies...let the onions become limp then add the tomatores let the water evaporate add the sambar & turmeric podi's....fry this well (stirring continuously) till oil comes out( more or less) . Now add the boiled avaraikai & add the kothamalli & karuvepilai....mix well....add salt.
This will be like a mothai becoz of the onion/tomato & sambar podi.

for variations:
u can add garlic ginger paste/ can add plain coconut shreds...all will taste well. I like the plain one...nalla vaasanaiya irukum !

Mix this with hot rice & ghee or enjoy with chapathi...;-)

Aamma Suvai nga yen ippadi NOV anna kita maatikirengga?

kugan nga....naan maatikalai.....paarunga avar thaan maatikitu yossanai pannikitu munnum pinnum poraar :mrgreen:


aaanaa thanks to nov ngov thaan for bringing out plenty recipes ....avaroda breakfast ellaaam neenga recipes ah pottudareenga....awesome :thumbsup:

kugan nga.....puthu breakfast item nov ngov saapitutu item peru solli irukaar
sambal pau - can be made vegetarian nu
hope its not deep fried....konjam recipe iruntha podunga plz ;-)

dev....puthusu puthusaa naan ketkarthu...its all becoz nov ngov saapitutu pic podaraar pp la athaan ;-)

Selvi, thanks a lot for the recipe...looks diff...will try & let u know...

Suvai, yes we get farm fresh veggies here... fresh veggiesooda taste & textureye thani thaan....:) will try the avarai mothai & let u know...

Indha NOV avar saapitu weight poduradhu mattum illama pic-a post panni nammaiyum tempt panni vitiduraar...:evil:

Quote:

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Originally Posted by dev

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...

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Ivalo different types pannalama,arisum paruppum sadathai,sure dev,kandipa pannidaren.

Thanks for giving me nice vairations idea dev.

regarding murugankeerai ammakitta kettu iruken,innum two daysla sollaren dev.okva.

Quote:

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Originally Posted by Selviem

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.selvi

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Selvika,am glad that u liked the thuvaiyal.

U know onething selvika,Though it is a healthy dish initially i hestiated to post it since it is a very simple dish.Actually i dont want to post it ,since i dont know whether u all will like or not.My husband only told me post it ,everyone will like it.Like that....

so i did.Now am happy selvika.Thanks selvika.

kuganka,seven cup cake looks great.It is my husband's favourite sweet.My MIL used to make it often for him,whenever we go to his home.Now by ur recipe i can also make it.Thanks kuganka.

Selvika,thanks for the murngai keerai sambar.will going to try it out soon.

Dev kutti eppadi iruka?Cold Completea sari aagiducha?

[quote="Aarthii"]

Quote:

---

Originally Posted by dev

regarding murugankeerai ammakitta kettu iruken,innum two daysla sollaren dev.okva.

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no probs Aarthii... take ur time...:)

& don't hesitate to post simple everyday recipes... what is simple known food for you will be new to many... so tayangaama post pannunga...:)

& yeah, kutti is completely alright now... feel very relieved...:)

Aarthi,
whatever the receipe u know please donot hesitate to post. coz each and everyone's cooking is different. we can try ur receipe. u can try our receipe. so we have so many combinations. whatever u post its all very easy and simple. i like that way. please post whenever u can.
take care. thanks aarthi.

selvi

kugan,

i am preparing menu in the diary. so that everyday i can cook without any confusion. sometimes we eat out, so accordingly i will adjust the menu. before they come i will make some sweets and snacks. yesterday i tried 7 cup sweet, it came out very nicely. in my house kids and husband asked what is the name. coz it looks like mysore pak , inbetween coconut is coming, they are totally confused. then immediately then themself declared some new type of sweet from the internet.
thanks kugan
selvi

dev,
try out the receipe. it is totally different, and very tasty.

whenever i get time i will post some receipes. ur second batch of kmp is ready.

thanks dev

selvi

friends, this is my mom's receipe and its my favourite too. try this out.

Keerai Kulambu:
---------------

Arai keerai - 1 bunch , clean boil it with 2 greenchilly and grind it to a paste.

if arai keerai is not available, we can do it with palak.

grind the following to a fine paste:
------------------------------------
fry all the ingredients in a tsp of oil

red chilly - 3
dry dhania - 1 1/2 tsp
jeera - 1/4 tsp
kadalai paruppu - 1/2 tsp
shallots - 5
coconut - 2 tblsp grated

now add the ground paste in the keerai mixture.

in a pan add 2 tsp of oil, kadukku, vadagam, curry leaves, one red chilly. let the kadukku pops up, then add the keerai and ground paste, required salt, 1/2 tumeric powder and allow it to boil, then add tamarind extract - 3 tblsp (thick) , let it boil nicely till the raw smell goes out of it.

serve with steamed rice and ghee.

this is different dish, which is very easy to make.

this dish can be made with surakai or drumstick or green long brinjal. i am posting for surakai.

surakai porima:
---------------

boiled cooking rice - 3 tblsp dry fry in a heavy bottomed pan, fry this in a slow fire, so that the rice should fry nicely otherwise the taste is not good. fry like a poriarisi.

dry red chilly - 2
dry dhania - 1 1/2 tblsp
jeera - 1/2 tsp

all fry in a dry till nice smell comes out of it. now grind this with the fried rice like a coarse powder and keep aside.

surakai - 1/2 kg peeled and cut into cubes
small onion - 15
green chilly - 2
turmeric powder - 1/2 tsp
salt required

cook the vegetable with the above ingredients. when the vegetable is done, grind coconut - 4 tblsp coarsely and add this to the vegetable mixture. allow it to cook for 5 minutes, then add the ground powder little by little to the curry and stir otherwise lumps will form. It is not necessary to add all the powder, may be 3/4th of the ground is enough, we have to check the consistency of the curry and u can stop adding that powder. let it boil for another 5 minutes.

in the meanwhile, in a separate pan, add oil, kadukku, urad dhal, curry leaves and transfer this in the curry.

this is very good for steamed rice.

Quote:

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Originally Posted by dev

Drumstick leaves Curry :: Murungai keerai kulambu

Heat a tsp oil. Add a heaped tbsp of toor dhal & 4-5 red chillies. Once the dhal starts becoming golden add 1 tbsp cori. seeds 1 tsp jeera & 1/4 tsp peppercorns. Fry till flavourful. Switch off flame & add a big pinch of asafoetida & 1/3rd coconut grated,1/4 tsp turmeric pwd, req salt. Mix well & once cool, hgrind it to a smooth paste.

Roughly crush 15-20 pearl onions & 2 garlic pods & add to the ground mixture.

Heat 1/2 tsp oil. Splutter mustard & 2 dry chillies.

Add the ground mixture , a big bowl of cleaned drumstick leaves & 1/2 ltr water(qty here is approximate. Use your judgement). Let it come to a boil. Check for taste & add more salt,chilly pwd if req.

Let boil for 3 mins until the raw flavour of masalas are gone & the curry becomes flavourful. Don't let it boil for too long. just around 3-4 mins would do. Done. This curry should be watery. Just a tad thicker than paruppu rasam is what we r looking for.

Serve with rice.:slurp:

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Wait, wait, please do not jump into conclusion.
This picture was taken by our very own DEV.
She posted it to me. Ellaarum oru thdavai namma
Devkku O poodungga.

Thanks. Dev beautiful picture.
Kugan98

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hello everybody
Long time ..................

Egappatta vishayangal kuvindhu irukku. Ellam oru reading kuduthuten. Trying..... adhan epponu theriyalai.

K's Kitchen nearing Part 3...... :clap:
Super super super.

Selviem avargale.... In your keerai kulambu, what is vadagam ? I understand it is to be put in oil with kadugu. But what vadagam is that.

Welcome Sudha nga.
We all miss you and many others very badly.

It must be vengaya vadagam, I think.
I am sure you can get it in India.

Sudha, pls come often and post your comments.
Thanks. Kugan98

Suvai nga thanks for all your nice words
and your super mothai recipe.

I will try and post the picture for you.

Suvai I posted a steamed pau recipe
with black bean filling, do you remember that. Kugan' part 2 pg19
The same way you prepare the dough for the pau.
sambal means normally it is non-vegetarian.
chicken, or anchovies is added to the chillie paste
onions and so on. Its made as a filling for the pau dough.
Normally it is steamed.

I have made vegetarian sambal for the coconut milk
rice which I had posted earlier. kugan's part 2 pg 11
Thanks. Suvai. Kugan98

Aarthii again I would like to thank you for all your
nice feed backs and comments.

I am happy that you will be making the 7 cup cake for your hubby.
As Selviem has said please post any recipe that you have.
Its nice to have different types of cooking.

Thanks Aarthii, try all the recipes when you have the time.
Take care. Kugan98

Selviem thanks for the two recipes.
I need not worry as to what to cook for two days.
Thanks again.

Its good to prepare the menu ahead.
Saves our time and worries.

You are right Selviem, here in my house they use to call
it duplicate mysore pak

Thanks Selviem, Take care Kugan98

Hello Kugan

Romba sandhoshama irukku unga badhil pathadhu.
I visit often and read all posts. But donno what to write back as I dont have new recipe to post. Adhu thavira, ella previous postum padikaradhukke time agum and ippo office workum heavy.

I am with you all always. Inimel ellam padichadum time illatti, naan vandhadhukku adayalama oru PRESENT potutu poren.

TOMATO PACHADI

Boil 2 big tomatos in water. While boiling just poke them with a knife so that the tomato gets cooked inside.

When you see cracks on the tomato skin, take them out and peel the skin and mash this in a bowl. Add required salt.

Thalichufy with kadugu, perungayam, green chillies (konjam kaarama irukkattum) and curry leaves. Mix well, and add curds and mix again.

Raw tomato pidikadhavangalukkaaga......

//small contribution from my side. dont know if this has already been posted in this tasty thread//

Sudhama thanks a million.
It is not necessary that you must post a recipe.
We will be happy just to see your presence in the thread.

Thanks a lot for your tomato patchadi.
It might look simple for you.
We appreciate a lot simple recipes for our
day to day cooking.

Thanks Sudha I can understand your workload.
Thanks again. Kugan98

Simple bagjii for the visitors.

BAJII

For Batter:
2 cups chana flour
2 tbs rice flour
1/4 tsp asafetida powder
2 tsp chillie powder
salt to taste

Veges for bajji
1 potato
1 big onion
1 eggplant
1 green plantain
oil
Cut all the vege into thin rounds.

Combine all the ingredients for the batter in a big bowl. Add water slowly, while beating with a whisk.
The mixture should have the consistency of pancake batter.
Heat oil in a wok. Dip the vege slices in the batter.
slide them into the oil and deep fry them till golden.
Remove from the oil and drain. Serve hot with coconut chutney.

Note: you can also use cauliflower florets.

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Kugan, :bow: :TY:

Bajjiku u can also add bread, appalam, peerkangai... nalla irukkum...:)

Sudha, vaanga vaanga... :) recipe easyaa irukku... seekiram senju paarkiren...

I learned to do this dish when I visited my sis-in-law
in US.


Burrito Malaysian Style

Ingredients:
Make some chapattis
Some cooked rice
1 small cucumber cut into small pieces
Little sour cream

For Salsa:
2 ripe tomatoes chopped
1 onion chopped
1 capsicum chopped
small carrot chopped
2 tbs lime juice
Few sprigs of coriander leaves chopped
Salt and pepper to taste.
Mix everything and keep for about 30 minutes.

For gravy:
1 can black beans or red beans
1 onion chopped
1 tsp ginger and garlic paste
2 tsp chillie powder
1 tsp coriander powder
tsp cumin seeds
Salt to taste
1 tbs of oil
Little water

Method:
Wash the black beans to take out excess salt.
Heat oil in a wok, add the cumin seeds.
Now add the onions and saut well.
Add in the ginger garlic paste.
Now add the chillie and coriander powder.Mix well.
Add the black beans and salt.Add little water.
Cook on low heat till the beans are cooked.

To make the Burrito:
Put 2 tbs of bean gravy on the middle of the chapatti.
Then add 2 tbs of cooked rice on the gravy.
Add 1 tbs of the cut cucumber
Then add 1 tbs of the salsa.
Top it up with a dollop of sour cream.
Fold the chapatti. ( see the picture how it is folded)
Enjoy


Note Non vegetarians can add boiled shredded chicken
in the gravy.

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Quote:

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Originally Posted by Selviem

dev,
try out the receipe. it is totally different, and very tasty.

whenever i get time i will post some receipes. ur second batch of kmp is ready.

thanks dev

selvi

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Selvi, u can make it in bulk & store it in the freezer...will stay fresh for more than a yr... velila vechaalum 6 months varai vaikkalaam...

sudha,

nice to see u in the thread. vadagam means karuvadagam, which my mom makes at home during summer season and store it for year.
whenever u give tadka for all curries she use this little, which gives nice smell and taste. if u don't have karuvadagam, u can use small onions finely chopped a little, with methi
seeds, jeera, kadukku, urad dhal, u should fry till the onions turns nice golden brown colour.

in india u will get readymade. we can make thogayal with this.

selvi

kugan,

thanks a lot, try those receipes and post it with the pictures.

selvi

dev,

as u said , i am storing all the spices powder in the freezer. kmp i did for the first time. so i did little quantity, now i will prepare in a big lot.

selvi

FRIED PAPPADAM IN SPICY SAUCE ( KERALA DISH )

Ingredients:
1 cup grated coconut
2 tbs urad dal
4 dried chillies
3 sprigs curry leaves
1 tsp tamarind concentrate
2 sprig curry leaves fried in oil
salt to taste
1/4 tsp tumeric powder
2 round pappadams cut into 1 inch and fried. (or appala poo)
1 tbs of coconut oil

Method:
Heat 1 tsp oil in a pan, fry the urad dal in medium heat.
Then add the coconut, and red chillies and pan fry until
The coconut turns golden brown. Add the 3 sprigs of
Curry leaves. Stir well and remove.
When cold grind the ingredients with just enough water
To make a thick smooth paste.
Dissolve the tamarind in 2 cups of warm water.
Combine the tamarind water with salt and tumeric
powder and cook over medium heat.
When it starts to boil, add the ground coconut and blend well.
Bring to boil again, reduce the heat and simmer for 10 minutes.
Remove from stove, add the fried curry leaves, and 1 tbs of oil.
Now add the pappadam pieces on top. Stir gently. Serve

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Thanks Dev for the tips for bagjii.
I have not tried with those items.
Surely I will try adding them next time.
thanks. Kugan98.

Quote:

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Originally Posted by Selviem

dev,

as u said , i am storing all the spices powder in the freezer. kmp i did for the first time. so i did little quantity, now i will prepare in a big lot.

selvi

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Oh,oks...:)