Kugan's Kitchen Part 7

Kugan your vendi fry looks so simple and yummy.
Thanks for posting pictures on how to cut the vendi.
Good if you can do for all the recipes. It will be easy for us. I will try it soon. Thanks

K, the tomato mint chutney turned out super good...thanks a lot K...:)

Quote:

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Originally Posted by kugan98

Thanks Nithisri for your nice post.
Where do you live? In the West they normally have this Korean stores.
You can try and see, they carry most of the Asian goods there.
Thanks and take care, Kugan.

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I live in the US. Guess we do have korean stores ..not sure.

Hi friends,
I am back again with another recipe from my grand mom

Here it goes.
Pulachai keerai thogayal(gongura thogayal)

Ingredients
small onions( chinna vengayam is what i meant) - 15(chopped)
Red chillies - 4
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1 tsp
tamarind pulp - 1/2 tsp
Pullacha keerai(Gongura leaves) - 1bunch
gingelly oil - 3 tsp
Salt as required


Method
1.Wash the pullacha keerai and chop them.
2.Boil the leaves in water until the leaves change colour and turn brown. Check it is cooked and drain out all the water. Make sure to drain all the water. Very important
3.Now take a electric blender and blend the leaves after cooling them down. Paati used mathu in order to mash up the leaves to a fine paste.
4.In a kadai add one tsp of gingelly oil and roast the fenugreek seeds along with 2 red chillies and mustard seeds. Allow to cool and grind it
5.Now in the same kadai add another 2 tsp of oil and fry the small onions and 2 red chillies.Add salt as required.
6.When the small onions are slight pink to brown colour add the dry roast powder and the blended pulacha keerai in the same order.
7.Cook for few minutes and add tamaring pulp. Cook for another 2-3 minutes.
8.Serve with steam rice. Add a tsp of ghee in the rice before mixing it with the thogayal.


Nutritional facts:. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.
Gongura greens relieve indigestion, cold and cough. It cleanses the intestines. It also helps in removing infections as well.
They even relieve symptons of fever.

Quote:

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Originally Posted by selvieam

spicy vendi stir fry, looks yummy. so attractive picture kugan. ur vendi fry with sambar powder was a great hit in my house. my kids love it. every week i am preparing that one. let me try this style this week.

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Thanks Selvieam, I am very happy that your children are enjoying the recipes from Kugan's Kitchen.
Try out more simple recipes and give us your feed back.
Thanks and take care, Kugan

Rose thank you very much for your nice post.
I will slowly try to post recipes, step by step.
Some times I do not have the time to take pictures.
Let me try. Thanks and take care, Kugan

Thanks Dev, for your nice post and compliments.
Glad that you too like the mint chutney.
Lately I did the calzone, it is pizza curry puff.
Also I tried the famous nasi ayam or chicken rice, of course vegetarian:-D
I will ppost the recipes soon.
Thanks and take care. Kugan

Thanks Nithisri for your nice post.
I have stayed in Virginia, there they have many Korean stores.
I am sure the Lotte, a high quality Asian supermarket has all the things.
LOTTE. Chantilly,VA. · Address: 13955 Metrotech Dr. Chantilly, VA 20151
I even get gonggura leaves there.

There are many more of them. try them out.


Nithisri, thanks for the gonggura togayal recipe.
I will surely try out your method.
Nithisri, I think I have posted two types of gonggura recipes.
One is the gonggura thokku, and another is gonggura kadayal.

Nithi, what I will do is, take young gonggura leaves, clean and remove the veins.
Add little oil and saute the leaves well.
The leaves will cook well in the oil and become mushy.
You need not boil the leaves.

My grandma will boil the old leaves, the water she will soak all her bronze things.
When washed will shine like gold.

Thanks for the recipe Nithisri.
Take care, Kugan

My relative who came from India did this kutoo.
You give her any vegetable and she will modify it into a Indian dish.
I will only stir fry this keerai.
Thanks Kugan.



WATER CONVOLVULUS KUTOO

Ingredients:

½ cup mysore dal, cooked till little mushy

1 tsp oil
1 tsp cumin seeds
2 pips garlic chopped
1 medium onion chopped
2 green chillies chopped
1 tomato chopped
¼ tsp tumeric powder
Salt to taste

300 grms convolvulus keerai cut with the stems.

Method:
Heat the oil in a wok, add in the cumin seeds. Let them crackle
Add in the chopped garlic, saute for a second.
Now add in the chopped onions and let it brown a bit.
Add in the green chillies, tomato, tumeric powder. Saute well.

Add in the cut keerai and salt, saute till the keerai wilts a bit.
Add in the cooked mysore dal, with ¼ cup of water, cook till the keerai is cooked.
Remove and serve with rice or roti.
You can add a squeeze of lime juice if you prefer.


This is how the water convolvulus looks:

http://farm8.staticflickr.com/7095/7...e6eafa54_z.jpg

The cooked Kutoo;

http://farm9.staticflickr.com/8157/7...cec28d6d_c.jpg

Wow recipe for water convolvulus (we call it Kang Kung in Sri Lanka). I love any dish with WC. Thanks for the recipe K :D