Kugan's Kitchen Part 7

K, ur fried rice looks so yummy...:)

Cucumber raita is a must try...I can have it as such....;)

http://www.flickr.com/photos/8481218...ream/lightbox/

innaikku senja sesame rice picture post senja... yen theriyala ? yaarachum saptuttangala ? :think:

Kugan's Kitchen is offering this ellu saatham to Goddess Lakshmi.
Begging her to save all her Kugan's Kitchen's children, who are in India,
from dengue, chicken gunya , floods and the terrible current cuts.
Thanks ma:notworthy::notworthy::notworthy:





ELLU SAATHAM

Ingredients:

1 cup white rice cooked with salt and allow to cool

Dry roast and powder little coarsely:
1 tsp urad dal
2 dried red chillies
2 tbs white sesame seeds
2 tbs grated coconut (optional )

1 tbs oil
2 tbs peanuts
½ tsp mustard seeds
1 sprig curry leaves

Method:
Heat the oil in a pan, add in the mustard seeds and allow to crackle.
Add in the peanuts and fry till roasted.
Add in the curry leaves, stir fry for a second.

Put the cooked rice in a big bowl.
Pour the tempering over the rice.
Add in all the powdered ingredients.
Give a good stir, and let the rice absorb all the flavours.
Offer to God and then enjoy.


http://farm9.staticflickr.com/8056/8...04caeeaa_z.jpg

Quote:

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Originally Posted by madhu

Kuganji..

sesame rice / எள்ளு சாதம் is available as prasadam in many Perumal temples on purattasi saturdays.
Its an offering to Devi on navarathri saturdays by my mom.

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Madhu aanaa, I wanted you to post the recipe of your version of ellu saatham.
Aannaa, neenga supro super speedla padam potitinga.
Thanks aanaa, take care, Kugan


http://farm9.staticflickr.com/8468/8...4ed9b2b3_z.jpg

Quote:

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Originally Posted by dev

K, I've had ellu saadham from our college canteen during my UG days... I used to hate it as it will have a slightly bitter taste...but on days we go late to the canteen, we'll get only this ellu saadham... guess it was on the hate list of many...adhaan kadaisiya ponaalum ellu saadham irukkum... Anyway, if ur aunt gives a recipe, it should be good... so try senju paarunga... canteen cooks are mostly ok-ok cooks,.adhanaal namma avanga senjadhai saapititu mudivukku vara koodathu...

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Dev, I have posted my aunt's version of ellu saatham.
Aannaa konjam bayama irukku:shaking::shaking:
Hope it is not like your canteen version.

Imm I too like cucumber raitha very much.
Thanks and take care, Kugan

http://farm9.staticflickr.com/8468/8...4ed9b2b3_z.jpg

Ayyang... my version is very very simple and Dev may come with a stick to beat. :yessir:

ELLU SAADHAM

Ingredients:

1 cup cooked rice

Dry roast and powder little coarsely:
1 tsp urad dal
3 dried red chillies
3 tbs black sesame seeds ( karuppu ellu )
2 sprig curry leaves
pinch of asafoetida
salt to taste

1 tbs ginelly oil (nallennai)

Method:

Pour the gingelly oil in the cooked rice and then
add all the powdered ingredients..

Stir well. Garnish with few curry leaves
அம்புட்டுதேன்.. இது ரொம்ப ஜிம்பிள் குகன்ஜி !
:slurp:

Kuganka, thanks for the nice and simple ellu rice. You are great, praying for all your friends in India.
You have a very big heart Kuganka.
Thanks Madhu for you too for the recipe. Color of black ellu looks nice.

Thanks K and Madhu anna... our canteen ellu saadham used to look exactly like Madhu anna's...

K and others, if u have a good recipe for curry leaves chutney and curry leaves kuzhambu, curry leaves rice pls post it... I feel really bad to see the curry leaves from our plants go unused...

Quote:

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Originally Posted by dev

K and others, if u have a good recipe for curry leaves chutney and curry leaves kuzhambu, curry leaves rice pls post it... I feel really bad to see the curry leaves from our plants go unused...

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Dev: Aunty suggests that you dry the leaves in microwave and powder it for later use in almost every dish you make! :)

Quote:

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Originally Posted by rajraj

Dev: Aunty suggests that you dry the leaves in microwave and powder it for later use in almost every dish you make! :)

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Very nice tip rajraj. My mom always dries the curry leaves during summer and powder it. And I can bet any dish that curry leaves powder is added tastes yummy

Quote:

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Originally Posted by dev

Thanks K and Madhu anna... our canteen ellu saadham used to look exactly like Madhu anna's...

K and others, if u have a good recipe for curry leaves chutney and curry leaves kuzhambu, curry leaves rice pls post it... I feel really bad to see the curry leaves from our plants go unused...

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Dev: One version of kuzhambu will be to roast the curry leaves in little oil , powder it and use it in Poondu Puli kuzhambu, it addsa unique flavor. The kozhumbu will be called Karuvepillai Poondu kuzhambu. Also Poondu should not be chopped, just whole Garlic pods.

thanks kugan for besan laddoo. i made it came out nicely. very easy to make. next will try ur restaurant style fried rice. it looks awesome.
not well severe throat infection.

Quote:

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Originally Posted by rajraj

Dev: Aunty suggests that you dry the leaves in microwave and powder it for later use in almost every dish you make! :)

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Thanks Raj uncle... that's a nice tip...but the prob is we have like 4 fully grown karuvepillai TREES and more than 10 plants... so I doubt if we'll ever get to use the powder... we give the leaves to our neighbors and also to the ppl who run those mess near our home... appadiyum niraya waste aagudhu...:(

Quote:

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Originally Posted by nithishri

Dev: One version of kuzhambu will be to roast the curry leaves in little oil , powder it and use it in Poondu Puli kuzhambu, it addsa unique flavor. The kozhumbu will be called Karuvepillai Poondu kuzhambu. Also Poondu should not be chopped, just whole Garlic pods.

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That's interesting...will give it a try...Thanks Nithi...:)

Quote:

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Originally Posted by rose75

Kuganka, thanks for the nice and simple ellu rice. You are great, praying for all your friends in India.
You have a very big heart Kuganka.
Thanks Madhu for you too for the recipe. Color of black ellu looks nice.

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Thanks Rose for your nice post.
Athu elaam onum illai, ore size heart thaan.

Imm you are trying to say" karuppu thaan enakku pidicha coloru ":-D
Thanks and take care, Kugan

Quote:

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Originally Posted by dev

Thanks K and Madhu anna... our canteen ellu saadham used to look exactly like Madhu anna's...

K and others, if u have a good recipe for curry leaves chutney and curry leaves kuzhambu, curry leaves rice pls post it... I feel really bad to see the curry leaves from our plants go unused...

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Thanks Dev, for your nice post.
Adada, curry leavesnu summa irunthuten.
I make togayal, chutney, kulambu and things.
Will post one by one. Thanks, Kugan

Thanks Madhu annaa, for the elu saatham recipe.
Thanks again, Kugan

Quote:

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Originally Posted by rajraj

Dev: Aunty suggests that you dry the leaves in microwave and powder it for later use in almost every dish you make! :)

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Thanks Rajkraj uncle for the nice tip.
People living in the West, take note of this tip.
Thanks again uncle, Kugan

Quote:

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Originally Posted by nithishri

Dev: One version of kuzhambu will be to roast the curry leaves in little oil , powder it and use it in Poondu Puli kuzhambu, it addsa unique flavor. The kozhumbu will be called Karuvepillai Poondu kuzhambu. Also Poondu should not be chopped, just whole Garlic pods.

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Thanks Nithshri for the kuzhambu recipe.
simple and yummy for cold days, on steaming rice:slurp::slurp:
Also thanks for your mom's tips.
Thanks and take care, Kugan

Quote:

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Originally Posted by selvieam

thanks kugan for besan laddoo. i made it came out nicely. very easy to make. next will try ur restaurant style fried rice. it looks awesome.
not well severe throat infection.

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Dear Selvieam, thanks for your nice post and compliments.
Glad that the besan laddoo came out nice for you.

Hope you recover from your throat infection soon.
gargle with salt water, it will help also.

Try the fried rice when you are better.
Thanks and take care, Kugan

Thanks Dev, for starting the subject on curry leaves.
As I know there are two types of curry leaves.
One type the leaves will be big, but with no aroma.
The other type is the leaves will be small with nice curry leaves aroma.
I have the second type in my house.

I am posting some facts about curry leaves that I remember reading somewhere.
Thanks to the owner.

NUTRITIONAL VALUE:
The bitter nature of curry leaf has two wonderful
properties-essentially 'cooling' nature and antibacterial activity.
Hence it is not only a friend of our digestive system, but also a
wonderfully soothing way to treat minor burns, skin eruptions, burning
sensation in the skin and infections like allergic skin rashes from
insect bites, etc.
Curry leaf is laden with Vitamin E (powerful antioxidant) and you have
the perfect skin and hair food/tonic.
It is also high in vitamins - A, B and C.
It also has vital minerals like iron, calcium and phosphorous, the
levels of iron high enough to be used to treat anaemia.

MEDICINAL USES:
Curry leaf powder can be eaten with chapatis, rice, used as a
sandwich-spread which is good for people with diabetes.
Coconut-curry leaf oil when massaged on the scalp (leave for about
30-50 minutes and shampoo thoroughly) cures dandruff.
Consumption of curry leaf paste cures diarrhoea, dysentery and also
removes worms from the stomach.
Hibiscus-curry leaf hair wash is a very good remedy for dry and dull hair.
Coconut-curry leaf oil (gently apply on the affected area) cures
eczema, allergic skin rash, burning sensation and dry, dull skin.
Curry leaves are said to be very useful in treating non- insulin
dependable diabetes. Eating 5 or 6 fresh curry leaves empty stomach in
the morning helps control diabetes. Chew curry leaves and water, it
acts as a herbal mouthwash.
Include few curry leaves in your daily diet, to maintain optimum
weight. Curry leaves contains beta- carotene (antioxidant) which helps
prevent certain cancers. And studies show that, these leaves can
reduce LDL cholesterol and increase HDL cholesterol.
Curry leaves gives best results when used fresh, but it does not lose
much benefits when refrigerated. So what else do we need; start adding
more curry leaves into your menu.


The Small Type With Good Aroma:

http://farm9.staticflickr.com/8053/8...15644ba9_z.jpg

CURRY LEAVES THOGAYAL

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

½ tbs gingelly oil
1 tbs urad dal
A big pinch of asafetida powder
3 red chillies cut into pieces
2 small shallots sliced
2 tbs grated coconut

½ tsp tamarind paste
Salt to taste

Method:
Wash and dry the curry leaves on a kitchen towel.
Heat the ¼ tsp of the gingelly oil.
Add in the dry curry leaves and roast it on medium heat.
Remove and keep aside.

Now add in the ½ tbs of the gingelly oil.
Add in the urad dal, red chillies and the asafetida powder.
Stir fry for a minute, add in the sliced shallots and the coconut.
Stir fry for 5 minutes and remove.

When cooled, add in all the ingredients, tamarind paste and salt.
Add in little water and grind to a thick paste.
Remove and serve.

http://farm9.staticflickr.com/8329/8...71f67ffd_z.jpg

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:

http://sphotos-h.ak.fbcdn.net/hphoto...60580309_n.jpg

Fruit Raita

Ingredients :-
1 tsp Sugar
2 firm Bananas
Rock Salt to taste
1 tsp Ground Cumin
350 ml Plain Curd
50 gms Shelled Walnuts
75 gms Seedless Grapes
Roasted Cumin Seeds,
Chilli powder

Procedure :-
1. Place the curd in a chilled bowl and add the grapes and walnuts.
2. Slice the bananas directly into the bowl and fold in gently before the bananas turn brown.
3. Add the sugar, salt and ground cumin, and gently mix together.
4. Chill and sprinkle the cumin seeds, chilli powder just before serving.

Text Copyright by : Zeenews
Image Copyright by : nikadon

NOV anna... andha fruit raitha mela konjam pomegranate muthooooos thoovi vidunga.. :slurp:

Quote:

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Originally Posted by madhu

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:

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Madhu anneh, thanks for your nice post.
Sad to hear about your small curry plant.

Dev, what are you waiting for?
Send our Madhu anneh a packet of fertilizer, or transport a nice curry leave plant to his house.:-D

Thanks and take care, Kugan

Thanks NOV anneh for the mouth watering fruit raitha.
A nice change from our usual vege raithas.
Hope to try it soon. Thanks and take care, Kugan

Here is the curry leaves chutney.


CURRY LEAVES CHUTNEY

Ingredients:

2 cups curry leaves
¼ tsp gingelly oil

1 tsp gingelly oil
1 tbs channa dal
1 tsp urad dal
4 shallots sliced
5 green chillies sliced
A small piece og ginger (optional )
¼ cup grated coconut

1 tbs or to taste tamarind paste
Salt to taste
Little jiggery (optional )

2 tsp gingelly oil
½ tsp mustard seeds
A big pinch of asafetida powder
2 red chillies cut into pieces

Method:
Heat the ¼ tsp gingelly oil in a pan and add in the curry leaves.
Stir fry for a moment in low flame and remove.

Heat the 1 tsp gingelly oil in the same pan.
Add in the channa dal and the urad dal.
Sauté until little golden, add in the shallots, green chillies.
Stir fry for a minute, add in the grated coconut, stir fry and remove.

Let the contents cool, now in a mixie, add in the contents,
Curry leaves, tamarind paste, salt to taste and jiggery if added.
Add little water and grind to a smooth paste to a chutney consistency.

Heat a pan with the 1 tsp gingelly oil. Add in the mustard seeds,
Asafetida powder and the dry red chillies. Season well and pour on the chutney.
Mix well and serve with dosai, iddli or as a spread on bread.

http://farm9.staticflickr.com/8056/8...316cbb6d_z.jpg

My dear friends, I will be away for two days.
See you all on friday. Thanks and take care, Kugan

Take care K and wishing you and your loved ones a fantastic Saraswathi Poojai.... :bow:
Here is something for the day...

http://sphotos-f.ak.fbcdn.net/hphoto...33492331_n.jpg


Sabudana (Sago) Kheer

Ingredients:
1. Sabudana or Sago 1 cup
2. Milk 2 cups
3. Jaggery or sugar ½ cup
4. Cardamom powder 1 teaspoon
5. Raisins 10
6. Almonds 10
7. Cashew 10
8. Margarine 1 tablespoon
9. Kesar or saffron 1 pinch

Procedure:
1. Use small sized sabudana or sago for preparing this dessert. You need to soak for maximum an hour for it to soften. This will quicken your cooking process. You can also use the bigger sago balls but it is not preferred.
2. Boil the milk in a deep pan and let it come to bubbling before you add the sugar or jaggery. Jaggery is healthier so use it if you find it. You need to melt jaggery in a pan with little water to form a thick brown solution. You can do

this while the milk boils.
3. Add this to the milk and let it boil for 2 minutes. Then add the sabudana and let it cook for 10 to 12 minutes.
4. Meanwhile heat the margarine on low flame; add cinnamon powder and the dry fruits to it for tempering. Heat it for a minutes and pout it over the boiling liquid.
5. Add a pinch of saffron for garnishing and scent. Refrigerate for at least 2 hours before you serve.

அட... ஜவ்வரிசி பாயசம் ! :slurp:

anna.. margaine edhukku ? normal ghee koodadha ?

Quote:

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Originally Posted by madhu

Thanks kuganji for karuveppilai recipes.

Dev... thogaiyal senju vacha.. oru full cup oru veLaikku pOthadhungO....

enga veetula only a small plant now.. But its always look like a skeleton.. ( he he.. whenever I go near the plant some leaves will be transferred to mouth - of course after washing ) :noteeth:

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Correctaa sonnenga anna... made the thogaiyal today and enjoyed it with white rice as well as with curd rice...:slurp:

karuvepillai thaane... adress sollunga... naalaike oru maraththai anuppiduren...;)

Dear Kuganka, thanks for the nice curry leaves chutney and thogayal recipes.
Please if you have kindly post curry leaves gravy and curry leaves rice recipes.
also any simple dishes with tofu.

Quote:

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Originally Posted by dev

Thanks Raj uncle... that's a nice tip...but the prob is we have like 4 fully grown karuvepillai TREES and more than 10 plants... so I doubt if we'll ever get to use the powder... we give the leaves to our neighbors and also to the ppl who run those mess near our home... appadiyum niraya waste aagudhu...:(

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dev: You have a great business opportunity! :) Dry all leaves, powder them and pack them in bottles. Then advertise:

" Home made curry leaf powder from home grown curry leaves. No additives and no preservatives. On sale now. You get two bottles for the price of one. Or you may barter your surplus vegetables and fruits in exchange for curry leaf powder. Hurry up. Offer valid while supply lasts. "

I would have volunteered to be your marketing manager. But, I am too far away! :lol:

(The fact is that I was far removed from marketing when I worked! :) )

:lol:@raj uncle... nalla idea thaan...:D

K, inniku BF was idli with karuvepillai chutney... yummy!!!... ini naanul oru 2 days karuvepillaiku break vititu aprom unga next recipeaa seiyuren... illena ennai veetai vittu thorathiduvaanga...:lol:

karuvepillai thogayal and chutney... yummy yummmy... :slurp: romba naal aachu idha senju... thanks for reminding this K :D

Quote:

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Originally Posted by Madhu Sree

karuvepillai thogayal and chutney... yummy yummmy... :slurp: romba naal aachu idha senju... thanks for reminding this K :D

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edhukkum fridge ulle nalla thedi parunga. pona vatti senju vachadhe appadiye iruppadha sonnanga :mrgreen:

kugan,

i am better now. so many curry leaves receipe. my mom makes curry leaves chutney, which is very tasty. specially for travelling this is too good.

curry leaves - 1 hand full (tender leaves)
dry red chilly - 5 big
garlic cloves - 4 medium size
tamarind - one small nellikai size
salt - reqd
tadka - gingelly oil, rai and urad dhal, curry leaves

in a kadai add 1/2 tsp oil, in slow fire, fry red chilly make it sure, it should not turn black. then grind altogether like a fine paste except garlic, once it is ground finely add garlic, again grind to a smooth paste. now give tadka with gingelly oil (may be 2 tblsp), rai, urad dhal and curry leaves. transfer tadka to chutney.

make hot idlis, apply this chutney on top of it, apply some oil and keep it. after 2 or 3 hours have it. idli soaked with curry leaves chutney will be tasty.

Quote:

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Originally Posted by dev

K, inniku BF was idli with karuvepillai chutney... yummy!!!... ini naanul oru 2 days karuvepillaiku break vititu aprom unga next recipeaa seiyuren... illena ennai veetai vittu thorathiduvaanga...:lol:

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aanaalum ungalukku ivvlo thannadakkam aagaathu.. :shock: