KUGAN'S KITCHEN PART 3

Aarthii, thanks for all the nice posts.
If possible take some snaps and send.
Thanks ma, enjoy the ponggal.
Kugan98

[tscii]Try this simple brinjal poriyal from my friend.

BRINJAL PORIYAL

Ingredients:
500 grma brinjals cut into cubes
¼ tsp tumeric powder
Little salt
2 tbs of oil

To fry and grind to powder
½ tsp urad dal
½ tsp channa dal
½ tsp coriander seeds
4 red chillies

To season:
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp urad dal
A pinch of asafetida powder

Method:
Heat oil in a wok, add in the seasonings.
Let them splutter, add in the cubed brinjals,
tumeric powder and salt. Mix well and let it cook on a low flame.
Stir slowly once or twice.
When the brinjals are cooked ,sprinkle the ground powder.
Stir for about 2 minutes, till the masala covers all the brinjals.
Remove and serve with roti, or rice.

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Quote:

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Originally Posted by kugan98

[tscii]This is how I make my own chillie sauce.
Economical, clean and tasty.



HOMEMADE CHILLIE SAUCE

Ingredients:

100 grms of dried red chillies
3 small shallots chopped
1 red tomato chopped
2 pips garlic chopped
1 small piece of ginger chopped

2 tbs oil
Sugar to taste
Salt to taste
Enough vinegar

Method:
Cut the red chillies and soak them for ½ an hour.
Wash nicely , removing seeds as much as you can.

Now in a blender add the red chillie, shallots, tomatoes,
garlic and ginger.
Using some water grind everything to a smooth paste.

In a deep pan add in the oil and the ground chillie paste.
Add ½ cup of water, on a low flame sauté the chillie paste
till the raw smell goes. You can add more water if you feel
the sauce is very thick.

Now add in enough sugar, salt and vinegar.
Stir nicely, let the sugar melt and mix nicely with the chillie.
Taste for salt, sugar and sourness of the vinegar.
Remove cool and bottle when cold.

This sauce goes well with fried meats, chapattis,
pakoras or any thing that needs chillie sauce.URL=http://img687.imageshack.us/i/chilliesauce.jpg/]http://img687.imageshack.us/img687/5...illiesauce.jpg[/URL]

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Kugan...I think using fresh red chillies would give us the effect of the original chillie sauce from the supermarket....however, its a matter of taste. :D Thanks for the recipe... :2thumbsup:

kugan,
sure i will try chilli sauce. thanks a lot for the brinjal receipe. coz i had it in one restaurant with roti. it was very tasty. ur dish looks the same what i had. tomorrow i will try it and give u the feedback.

kugan,
today i made ur peerkangai kootu and peerakangai skin vadagam thogayal . both are awesome. my elder son enjoyed the thogayal. It is very tasty than the other version u posted earlier. very very super. he enjoyed with steam rice.
thanks kugan

Suvai,

i will post the pongal kulambu receipe at the earliest.

Aarthi,

here no great celebrations for pongal. coz it is coming on weekdays, i cant invite friends. just distribute to builing friends.

selvi

sudhaka,

enjoy the pongal celebrations in kovai on behalf of us.
happy pongal

Sonu thanks for your tips.
You can use the fresh red chillie, if you are using the edible gum to make the chillie sauce.

If you visit a sauce making factory, you will never ever use the sauce again.

Are you celebrating ponggal?
I wish you a very happy ponggal.

Do come often to the thread. Thanks. Kugan98

Selviem, I am glad your son liked the vadagam chutney.
I will be doing the ponggal to morrow to distribute.
I will post the ponggal kulambu picture tomorrow.
Thanks Selviem take care. Kugan98