KUGAN'S KITCHEN PART 3

kuganka,unga sarkkari pongal,pongal kulambu,paal pongal,ellame nan try panni iruken.ellama nalla recipes.Already intha pongalku unga menus thaannu nan decide panitten.

Nice and tasty dishes kuganka.

K, thanks a lot for the pongal & kuzhambu recipes... I've not tasted the pongal kuzhambu...will try it this time...

Aarthii, toothache is said to be next to labour pain in terms of severity of pain... but ennai kaetaal labour pain lasts for only few hrs...or max a couple of days only... Indha pallu vali 3-4 naalai kodumai paduththudhu... anyway, I'm feeling much much much better now...:)

I'm too scared of dentists...so decided to see my homeopath...:) Hope she can save my tooth from all the drilling & filling...:lol:

Suvai, kadhamba kulambu pongal oda saapidanuma or with rice?...

Aarthii, pregnancy timela toothacheaa?... kodumai... eppadi thaan samalicheengalo... esp when u don't have anyone for help...

Kugan98,

Hello Madam,

I need help.
A chilli called "Goronong" grows in Malayesia.
Have you seen this chilli pepper?
If yes, is it possible to get seeds?

I will be very grateful if you can throw some light on local hot peppers with snaps if possible.

Hemant Trivedi

Uncle, I will try to find out for you.
Any way would these be any help to you.
Thanks Kugan98

Malaysian GoronongMalaysian Goronong: Most likley the only habanero from Malaysia/Indonesia. Bright yellow/orange pods that have the most odd shapes. Flavor is sweet and hot! Currently the only source of these in the United States and the only source we could find on the web. 10 seeds for $10.ghost pepper seed sale1


Contact Jims phone# : 619-504-9777 Jims e-mail : jpdherb@cox.net


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[tscii] I made this spiral curry puff for tea.
Its very simple to make.


SPIRAL CURRY PUFF

Ingredients:

Fillings:
200 grms potatoes cut into cubes
100 grms sweet potatos cut into cubes
150 grms big onion sliced
½ tsp garlic and ginger paste
1 tbs meat curry powder
1 tbs chillie paste
1 green chillie sliced
Little coriander leaves chopped
2 tbs oil
Little lime juice
Salt to taste

Method:
Heat the oil, add in the sliced onions, and ginger garlic paste.
Sauté well, add in the chillie paste mix well.
Now add in the cut potatoes , sweet potatoes and the curry powder.
Sprinkle little water and mix well, cover and cook on low flame.

Stir now and then, add in the green chillie and salt.
Fry every thing till fragrant. Add in the coriander leaves,
fry till dry, remove and add the lime juice. Leave aside to cool.

Water Dough:
400 grms all purpose flour
225 ml water
¼ tsp salt
2 tbs margarine

Place flour in a mixing bowl, add the salt to the water.
Now rub the margarine into the flour.
Slowly add in the water little by little and knead to a smooth dough.
Keep aside for about 10 minutes. Divide the dough into 24 equal portions, shaping into a ball. Keep aside.


Oil Dough:
200 grms plain flour
100 grms margarine

Rub the margarine into the flour to form an oily dough.
Knead and leave aside for 10 minutes.
Divide the dough into 24 portions shaping into a ball.

Making the pastry:
Flatten one water dough, and wrap one oil dough into the water dough.
Do this to all the doughs. You will get 24 balls.

Now take one dough and flatten it length wise with a rolling pin.
Now roll it up like a swiss roll.
Repeat the process one more time.
Roll it again into a swiss roll, then cut the roll into 2 equal parts.
You can see the circles in the cut halves.

With the cut side on the table, roll the dough into a circle and fill
with a spoonful of the fillings.
Wet the outer rimr of the circle and fold into half.
Flute the edges. Deep fry the spiral puffs in medium hot oil.
Drain and serve.


THE SPIRALS BEFORE FRYING
Can you see the spirals?

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THE FRIED SPIRAL CURRY PUFFS:

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Thanks Selviem, please take your time, no hurry.
I know the difficulties with having school going children.

What are your plans for Ponggal?
Do you all make special lunch or something like that?

Take care Selviem, thanks Kugan98

Dear Aarthii ma, thanks for all your kind compliments,
and also for your nice feed backs.

Aarthii I would say you are very lucky to have made nice
badushas for the first time , even though they were a bit hard.
These sweets all need a bit of practise several times.
By trial an error only you can make perfect sweets.
May be your curds were very thick?
You should not also knead it a lot.
The syrup too should not be very thick, or it won't absorb.
Aarthii after mixing the dough you have to rest the dough for about 1/2 an hour.
Anyway I must congratulate you on your success.

Aarthii I had to make mysore pak so many times to get the perfect patham, the same with athirasam.
Now I make perfect mysore pak gulab jamun and also athirasam.

So cheer up aarthii, success will come soon.
Take care. Kugan98