Kugan's Kitchen Part 6

Quote:

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Originally Posted by dev

Karthika, my recipe for Poosanikkai Morkulambu is the same as Kugan's... we add lil water to the curd while churning it... avalo thaan...

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Dev,

Thanks...Anyway i tried Kugans version and it came out well..

wow kugan, fish looks so great. i will try next week.

Kugan ka

WHat happened to your legs :(

Happy Shivartri all :notworthy:

http://smsjokes.co.in/wp-content/upl...a-cartoons.jpg

Happy Shivrathri

Kugan and friends of KK, I will be making this Mor kuzhambu for a dear friend who recently had a kidney stone. As a result, he cannot take kathrikkai, tomato etc (vegs. with seeds). I will make cluster beans/kothavarakkai poriyal (usili type). Any suggestions for other veg dishes? Usually ennai kathrikkai is the famous accompaniment, but that's ruled out. One koottu for sure, what else? No thakkali rasam also!

Thanks in advance! Kugan, thanks to you, no more menu plannning headache:)

Quote:

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Originally Posted by kugan98

bkarthika, here is how I do the mor kuzhambu.
Cook for your husband. Thanks, Kugan98

MOR KUZHAMBU

Ingredients:
1 cup poosini cut into cubes and boiled with with little salt

2 cups thick curds (not so sour) beaten well
½ tsp turmeric powder
Salt to taste

To Grind Fine:
½ cup grated coconut
1 small piece of ginger
4 green chillies
1 tsp cumin seeds
1 tsp kadalai paruppu soaked

1 tsp oil
1 sprig curry leaves
½ tsp mustard seeds
A pinch of asafoetida

Boil the poosini (ash gourd) with little salt and just enough water.
Keep aside.

Beat the curds well with the turmeric powder and salt keep aside.

Now grind the ingredients fine. Add it to the curds mixture.
Mix well. Now add the cooked poosini to the curds.
Pour the mixture into a pot.
(R emember this should not be boiled at all.)

Keep the mixture on the stove, and when the mixture gets heated,
stir well, give a minute and take it off the stove.

Heat the oil in a pan, add in mustard seeds, curry leaves and
asafoetida powder. Pour the seasonings on the mor kuzhambu.
Stir and serve.



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Quote:

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Originally Posted by Suja Rajkumar

Aarthi,
My friend came over and showed be parathas, stuffed parathas, and rotis. I had made the dough with water and salt and left it covered for 30 min. She told me that whole wheat flour is not good for the chappathis. She said best is Sujata atta. I had made the dough with Pilsbury atta, which was whitish in color. She suggested for a beginner like me Golden Temple atta would be good to start with. The chappathis were soft even without adding ghee or oil. Hope this helps. Will try to make it in a couple of days. Friend made enough for 2 days!!!.

Suja

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Suja,
I have bought that golden temple Atta only.
It's slightly reddish in color and i was not able to make soft chappathis with it.
Can u tell me,in what ratio she added flour and water?
Clear my doubts suja

Quote:

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Originally Posted by kugan98

Dear Aarthii, thanks for your nice mail.
I am having a hard time remembering the recipes that I have posted.:banghead:

I will post the recipe for the kadai vegetables for you.
Its another dish with mixed vegetables and spices.

I hope you can get the brand of atta flour as Suja.
Then you too can make soft chappathis.

Thanks and take care, Kugan98

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Take ur own time and plz post the recipe ,once wen u r free kuganka.
Fish curry looks great kuganka.
Amazing!

Quote:

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Originally Posted by dev

Aarthii, have u tried vahchef's version of kadai veg?... it's good...give it a try...

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no dev have not tried yet.Going to try it for today's dinner.Thanks for the info dev

Thanks bkarthika for your feed back.
I too today made the mor kuzhambu for lunch.

Are you a vegetarian? Why only sambar and sambar saatham?
bkarthika, if you have the time slowly go through the threads.
We have so many different types of kuzhambus.
Let us know, what type of dishes your family likes.
We will help you to prepare simple dishes for daily cooking.
I think you are in India, lots of varieties of veges you can get.
Cooking is fun, once you know the ABC of cooking.
Do not worry, we are here to help you.
Thanks and take care, Kugan98

bkarthika, the authentic paruppu urundai kuzhambu is made by adding the paruppu urundai direct to the kuzhambu without steaming the balls. That is very risky if you do not know the knack to do it. The balls will dissolve in the kuzhambu. You can either steam the balls or fry the balls before adding to the kuzhambu.

I remember posting a recipe. I also remember Selviem posting a recipe.
Just do not know where to hunt for them. I will post another recipe for you.
Thanks, and take care, Kugan98

Lakme, I feel very sorry for your friend. I can understand the feelings.
As you said, you only cannot cook veges with seeds.
Then your friend is very lucky. There are so many dishes that you can cook without adding brinjals, tomatoes.
Try keerai kutoos, veges kutoos, potato dishes, vaalaipoo dishes and so many types.
Not like me, so many restrictions.
Let us know, what else your friend can take.
Thanks and take care, Kugan98

Thanks Aarthi for your post.
I hope Suja will help you to make soft chappathis.
Let me know how your kadai veges turned out.
Most of the recipes will be about the same for this dish.
Lots of veges with some spices.
Kadai means the pot in which we cook.
Here in Malaysia, we call it wok, kuali or cheenchatti:-D
In India is known as kadai, vadai chatti, irumbu chatti.



KADAI VEGETABLES

Ingredients:

50 grms carrots cut into cubes
50 grms beans cut into ¼ inch piece
50 grms cauliflower florets
50 grms green peas
50 grms capsicum cut into cubes

Grind To Paste:
2 green chillies
3 pips of garlic
½ inch piece ginger

Grind Coarsely:
1 tsp coriander seeds
½ tsp cumin seeds
2 dried chillies

2 tbs oil
1 big onion sliced
1 big tomato chopped
¼ tsp turmeric powder
1 tbs coriander powder
2 tsp chillie powder
½ tsp garam masala powder
1 tsp kasuri methi
Salt to taste
Little cut coriander leaves
Little ginger cut into strips.

Method:
Heat the oil in a kadai. Add in the coarsely ground spices.
Now add in the sliced onions and sauté until a bit brown.
Add in the ginger garlic green chillie paste sauté well.
Add in cut tomatoes, stir fry well.

Now add in the vegetables except the capsicum.
Stir nicely, sprinkle little water and let the vegetables cook.
Now add in the turmeric, coriander and chillie powders.
Sprinkle little more water and stir fry well to mix every thing.

Now add in the capsicum, salt, garam masala powder,
And the kasuri methi leaves. Stir fry well.
The dish should be a little dry.
Add in the ginger strips and cut coriander leaves.
Remove and serve.



The Kadai:

http://farm6.static.flickr.com/5093/...16a3b01e16.jpg


This is how the dish will look like:

http://farm6.static.flickr.com/5251/...9e94f6ce50.jpg

NOV anneh, how are you and your family?
I presume you must be very busy.

NOV anneh my friends tell me that after some times, the pictures
in Flicker will disappear. How do you post pictures?
What media do you use, flicker, Imageshack or photobucket?:confused2:

I see now that my old pictures are back again.:redjump::redjump:
I do not know how long.
Thanks and take care, Kugan98

karthika,
Here comes the prauppu urundai kulambu recipe of both kuganka,selvika

PARUPPU URUNDAI KULAMBU (Kuganka's Method)

Ingredients:
To make the urundai:
1 cup toor dal soaked for an hour
3 dry red chillies
Little asafetida powder
Little aniseeds
1 small onion chopped very fine
Little coriander leaves chopped very fine
Little salt.
Method:
Drain the dal, add in the dry chillies, aniseeds and salt.
Grind to a thick paste, add in the onions, coriander leaves,
asafetida powder, mix well. Shape into balls . keep aside.

Ingredients:
To make the kulambu:
1 lime size tamarind soaked in a cup of water
1 onion chopped
1 tomato chopped
1 tsp sambar powder
1 tsp chillie powder
2 tsp coriander powder
Little tumeric powder
1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 sprig curry leaves
2 cups of water
Salt to taste
Method:
Heat oil in a FLAT BOTTOMED PAN
Add in the mustard seeds, cumin seeds, fenugreek seeds,
curry leaves and asafetida powder.
Now add in the chopped onions and sauté well.
Add in the chopped tomatoes and cook till mushy.
Now add in the tamarind extract, and let it boil.

When it boils add in another 1 cup of water
Add in the chillie, coriander,sambar, and tumeric powders.
Add salt and let it boil till the raw smell goes.
The gravy should be a bit watery at this stage.
Add more water if needed.

Now drop the balls one by one.
Do not stir the kulambu after you add the balls.
Otherwise the balls will break. Cook until the balls are well cooked.
The gravy would have become a bit thick now.
Now you can stir gently once the balls are cooked.
You can garnish with cut coriander leaves.


Selvika 's Recipe

here i am posting the receipe of paruppu urundai kulambu.

paruppu urundai:
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kadalai paruppu - 1 cup
toor dhal - 1/4 cup
soak for 2 hours. wash and drain.
ginger - 1 "
green chilly - 3
sombu - 1/4 tsp

grind the above with the dhal coarsely.

now add the following ingredients and mix to the ground dhal

reqd salt
turmeric pdr- 1/4 tsp
coconut grated - 2 tblsp
onion - 2 medium size, chopped
corainder leaves - 1 small handful chopped
curry leaves - few chopped
hing - 1/2 tsp
mix all the above ingredients thoroughly.

now make small ball and steam in the idli vessel.

By the side, we can prepare the curry .

Kulambu:
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small onion - 10 sliced
pepper - 1/4 tsp
jeera - 1/2 tsp
coconut grated - 1/4 cup (if needed we can use even 1/2 cup)
tomato - 1 small

now in a kadai add 1 tsp of oil, then add pepper, jeera, onion, tomato and coconut. all the above items should be added one by one, so that each and every items should fry nicely except coconut.
coconut can be fry for 2 minutes. then grind this to a fine paste.

now in a kadai, add oil 3 tsp, kadukku, urad dhal, venthayam, karuvadagam (little) , 1 small tomato finely chopped, garlic slices - 2 tsp .once this is fried nicely then add curry leaves. now add tamarind extract (from a big size lemon).
once it comes to boil add turmeric powder, salt.
either 2 tblsp of sambar powder or
red chilly powder 1 1/2 tsp
dhania powder 2 1/2 tsp
this is purely according to our spiceness we want.

now let it boil for 2 to 3 minutes. then add the coconut paste. allow it to boil nicely. then slow the fire, add the steamed balls, after this let it boil for 2 to 3 min. then switch off the stove. After the balls are inside the curry, once the first boil comes , then switch off otherwise the balls will become very hard.
Garnish with little coriander leaves.

Kuganka,kadai vegetable looks yummy.
Plz post the reicpe kuganka.

FRIED URUNDAIS:
http://farm6.static.flickr.com/5138/...db87923e36.jpg


THE KUZHAMBU:


http://farm6.static.flickr.com/5293/...2071d27198.jpg

Dve,tried Kadai vegetable frm VahRehVah site.It turned good.
Thanks dev.

kuganka,
unga velaia kuraichutten-nu ninaikaren ;)
selvika way of paruppu urundai kulambu post pannitten :)
I had a copy of both the recipes in my laptop.

Thanks Aarthii, you have saved me lot of time.
I will post the recipe by evening.
Thanks and take care, Kugan98

AArthii, I want to ask you something.
Rubenee has been chosen by her school, to go to Japan on the Children's exchange programme. Her friends frighten her by saying that, normally in a house they will have one common bath tub, and everyone have to use the same water to bath without using soap:think:
She is very scared, and what are the chances of getting vegetarian food there.
Since you have stayed in Japan you should have a rough picture of the country. She is studying Japanese now.
I advised her to take lots of maggie mee. To buy there bread, butter and jam.
Some cornflakes and things for breakfast.
Let me know your views. Thanks, Kugan98

Aarthi,
My friend suggested to use Sujata atta. The ratio was 1 cup water to 2 cups of flour. She did not add any oil to the dough. Let it rest for about 40 min.The tough was not hard, but illakamai irunthucchu. Not kola kola. The rotis she made puffed up like pooris on the tava without any oil. Aarthi, I will try to post pics when I make it over the week-end. Hope this answers your question,

Suja

Hi Aarthi,

Thank you very much for posting both Kugan and Selviem version of Paruppu Urundai kulambu...I am also making collection of the recipes now only....Anyway thank u very much....

Quote:

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Originally Posted by kugan98

Are you a vegetarian? Why only sambar and sambar saatham?

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Kugan,

No i am Non Vegetarian....In Tuesday and Friday i used to make sambar type kulambu...Thats y i am bored of it....

Aarthi, thanks a lot for posting my paruppu urundai kulambu receipe.

K, thanks a lot for the veg fish curry recipe... will try it tomorrow...

Arthi, glad u liked the kadai veg... for most northie dishes, adding a spn full of crushed kasuri methi towards the end gives a spl flavour that brings it close to the restaurant ones...

PS, how was ur shivrathri celeb?... thanks a lot for the wishes...:)

Kuganka,

Tell Rubenee ,that she doesnt wants to get scared at all.
Akka,
In japanese culuture,everybody in the family used to take bath at night.
What they will do is,they used to fill the tub with warm water and aromatic herbs and powders.
Everyone in the family,will takes a body wash outside the tub with soap and then they will get in that herbal bath and will stay in there for 5 to 10 mns.
Since the body has been washed already,they will not worry in reusing the same water again for other members.


Akka,ore family members kooda ukkantha parava illa,in most of all the towns and cities,there are places called as onsen.Even in ferries to they have these onsens in japan.
In those also,in centre a large tub would be there,which is filled with hot water(Not too hot).On the side of the tubs separate washrooms would be there,people first used to take complete body wash and then they will ,move to the centre tub.But everyone will be very carefull in not polluting the water.

These all are not a compulsory ones,if u wish u can do avalo thaan.Thanniku ellam ange kastam illa kuganka.So ask her to be happy.

Regaridng vegetarian foods,Which part of Japan she is going?How long she is going to stay there?
U can get veg foods in all the shops kuganka.They consider fish and egg as veg stuffs.So She has to ask for it specifically.Thats all.
If it is very short days,she can carry the stuffs.Becoz even though we can get veg items,but ennaku therinchu,avalo seekirama taste nammaku pidikathu.It takes time to adjust to the tastes.Noddles stuffs would be good.If she likes that ,then it is good.
Then so many indian restuarants are there kuganka.
So she dont have to worry at all.

Quote:

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Originally Posted by Suja Rajkumar

Aarthi,
My friend suggested to use Sujata atta. The ratio was 1 cup water to 2 cups of flour. She did not add any oil to the dough. Let it rest for about 40 min.The tough was not hard, but illakamai irunthucchu. Not kola kola. The rotis she made puffed up like pooris on the tava without any oil. Aarthi, I will try to post pics when I make it over the week-end. Hope this answers your question,

Suja

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Thanks suja.
Thanks for the tips.
will follow this ratio for the next time.
Plz if u can post the picture,post it suja.It will be useful for me.

Quote:

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Originally Posted by dev

Arthi, glad u liked the kadai veg... for most northie dishes, adding a spn full of crushed kasuri methi towards the end gives a spl flavour that brings it close to the restaurant ones...

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Dev,kasthuri methi poda marathutten dev.I had a whole bottle of kasthuri methi leaves.But ennaku netru use pannanumnu thonave illa,infact ennaku theriyathu
Thanks for this tip.

AArthii, thanks for your valuable tips for Rubenee.
I will tell her about that.
I have posted the recipe for kadai vegetables in page 150.
So it will be easier for people to see the recipe and picture.
Thanks, Kugan98

Dev, thank you very much for your pm about the info for Rubenee.
Poor girl she was very frighten after hearing from her friends.
She will be away for 15 days.She will be in Tokyo. Foster parents house.

Try the fish kuzhambu. The fish will have a little taste like our vadai:-D
Otherwise it is o.k. See if it is the same taste as you had.
Thanks and take care, Kugan98

bkarthika, do not worry. There are so many types of kulambus around.
Chinna venggaya sambar, araichivitta sambar, idli sambar.
vatha kulambu, kara kulambu, puli kulambu.
mushroom curry, tomato curry, potato curry.
mor kulambu, keerai kadaiyal, vegetable sothi, paal curry
simple kurmas, patchai payir curry, motchai kulambu
bottle gourd kadayal, endless bkarthika.

Our friends, Dev, Selviem, Aarthii, Suvai, Sudha, Madhu Sree and more of them have contributed lot of recipes. Its so sad, too difficult to trace.

Do different types and asathu your husband:-D
Thanks and take care, Kugan98

hello nga kugan...just went thru the recipes......yr morekuzhambu sounds a little different to what i make & looks absolutely delicious.....will try it out & let u know........kadai vegies i also make similar to what u have given....looks very yummy...;-)
naalaiki inga blackeyed bean curry...thaango try pannalaam nu iruken...

sorry to hear that u r not keeping well nga kugan..........dont count march....itho vanthidum april :noteeth:
apuram nalla samaichi saapidalaam...sareengalaa!

kavalaiye padaatheenga.....inga etti paarkara athanai per veetileyum....atleast one time or more....paathiram kandipa avanga kitchen la onga recipenaala urutuvaanga....:noteeth:...aaga motham...kugans kitchen has surely become part of our kitchens too....;-)

dev....epadi irukeenga???? hope all is well...................if u do have the recipes for kongu naatu payir thirattal & coconutwater payasam iruntha podunga...plz......sounds very interesting to me....wondering what the ingris wld be!


hello from suvais kitchen to selvi/sudha/aarthi/nm/suja/shanthy/madhu / new comers & everyone!

Quote:

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Originally Posted by Aarthii

Dev,kasthuri methi poda marathutten dev.I had a whole bottle of kasthuri methi leaves.But ennaku netru use pannanumnu thonave illa,infact ennaku theriyathu
Thanks for this tip.

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Aarthii, try with kasuri methi next time... only then u'll get it close to restaurent ones... even for other northie curries(all butter masalas, tadaka dhal, kadai dishes, aloo mutter, channa etc) u add it towards the end...but some don't like its flavour...so try it and see if u like it...

Suvai, ungga post romba suvaiyaai irrukku:-D
Thanks Suvai for your beautiful post.

Do not worry, I am taking life very easy.
Only that I cannot sit very long time in front of the pc.
My legs start to swell. That too will go away I believe.

Thanks Suvai, please visit when you are free.
Thanks and take care, Kugan98

My niece called from India to tell me the recipe for Maha Rusi Bonda.
I have heard about potato bonda, but maha rusi bonda:roll:
Well here is her recipe, nothing great to shout ha,ha ho, ho.
Nice snack for the evening. Kugan98



MAHA RUSI BONDA

Ingredients:

2 potatoes boiled and mashed fine

To Grind Coarsely:
2 green chillies
2 tbs grated coconut
½ tsp ginger
½ tsp garlic
1 cardamom pod
1 clove

1 big onion chopped and fried till golden in little oil
¼ cup pottukadalai flour
1 tsp dry chillie flakes
1 tbs curds
Little cashew nuts chopped
A pinch of turmeric powder
Little lemon juice if needed
Salt to taste

Little rice flour enough to bind all the ingredients
Oil for deep frying

Method:
Boil and mash the potatoes.
Grind the ingredients into a coarse paste.

Now mix all the ingredients, except the oil to form a soft batter.
It should be like our methu vada batter.
Heat the oil in a wok.
When it is hot, drop in small round balls of the batter.
Cook on medium heat till they become golden brown.
Remove and put them on kitchen papers.
Serve hot with chillie sauce, tomato sauce or any chutney.



http://farm6.static.flickr.com/5292/...38a32d7f_z.jpg

hmmmmm bonda na bonda thaaan.......... athu epadi irunthaaalum irangum neraiya peruku....:noteeth:

i have never heard of adding cardomom & clove to bonda kugan ngo........this is a new recipe for sure to try...thank u & yr niece.... ;-)........no "haahaa ho ho" comments from family yaaa? :noteeth:

kugan......why dont u elevate yr feet while on the computer.....oru stool just higher than the ground level, lower than hip onnu iruntha pottu kaalai athil mel vaithu paarunga while sitting on yr computer chair....velaila neraiya peruku intha problem iruku so most of them put their feet up when they feel uncomfortable......try panni paarunga....that might minimize the swelling.

wont be able to make blackeyed bean curry....becoz i have none in the pantry.....i have mochai so have changed menu to make yr mochai recipes......first i thgt let me post something here before i go hunting for it :noteeth:

feel better soonnnnnnnnnn..........

Suvai, me fine...:) Neenga ketirukira 2 recipeum enakku pudhasa irukku...will ask around n let u know...

Kugan, I tried veg fish curry and the curry was yumm... fish neenga sonna maadhiri konjam vadai taste...
Also made fried rice using the rice noodles paste u sent me... came out well... thanks a lot Kugan...:)

bonda peru diffa iruku!!!...also the ingre... will try sometime...

Take care of ur health Kugan... do u see/feel any improvement in ur health now?...I pray the ayur treatment works for u...:bow:

hello dev....good to know all is well..... recipes ....methuva ketu sollunga...no hurry...;-)

Kugan, thanks for all your nice recipes. How are you now? Kugan, I do not like to disturb you when you are not well. But I do not know whom to ask:banghead: I remember asking you for a chicken ball recipe. If you feel free , please kindly post it for me. Sorry to trouble you:-D Thanks.