Kugan's Kitchen

Suvai, here is the sweet potato balls


SWEET POTATO BALLS (KANON KAI NOAK GRATA)

150 gms Sweet Potato
120 gms Wheat Flour
70 gms Starch Flour
150 gms Icing Sugar
1 Level Teaspoon Salt
75 ml Evaporated Milk
2 Teaspoon Bicabonate Soda
Oil for Deep Frying

Preparation
1. Clean and peel the sweet potatoes, steam until they are cooked and leave to cool. You can tell they are cooked by sticking a fork in them.
2. Mash finely, add the sugar and mix it in.
3. Mix the starch flour and bicarbonate and mix into the potatoes. Add the evaporated milk a little at a time and mix it in. You want the mixture to be a thick dough, add more or less evaporated milk to adjust the consistency. Leave for 1 hour.
4. Deep fry small balls of the dough in medium hot oil until cooked.

My friend's picture.


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[tscii] A simple garlic pickle.


GARLIC PICKLE

1 cup peeled garlic cloves
(cut garlic cloves length-wise if they are too big)
¼ cup lemon juice
Salt as required

To grind:
1 tbs coriander seeda
½ tbs fenugreek seeds
8 dried chillies
1 tsp cumin seeds
1 sprig curry leaves

¼ cup gingelly oil

Method:
Soak the peeled garlics in the lemon juice and salt
For two days.
Dry roast the grind ingredients.
Grind all the ingredients to fine powder.
Heat the oil in a pan, add the ground ingredients.
Cook until the spices are cooked and oil comes up.
Add in the soaked garlic lemon juice mixture.
Stir nicely till the pickle thickens.
Remove and let it cool. Store in glass bottle.



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[tscii]I had this dish in my relatives house.
it tasted different with the ground nuts.
So here is the recipe.


SPICY BITTER GOURDS.

3 medium sized bitter gourds.
½ cup tur dal boiled and mashed
¼ cup fresh ground nuts boiled till cooked
1 lemon sized tamarind make 2 cups extract
Salt to taste

To grind:
Roast on medium heat with little oil
5 dry red chillies
1 tbs channa dal
2 tbs coriander seeds
2 tbs of scraped coconut
A small piece of asafoetida


To temper:
1 tsp urad dal
½ tsp mustard seeds
1 sprig curry leaves.
1 tbs oil

Method:
Cut the bitter gourd into half length wise.
Remove the seeds and make slices of 1 cm thick.

Grind the cooled ingredients with ½ cup of water.

Heat the oil in a pan, add in the tempering ingredients.
Add in the 2 cups of tamarind extract.
Add the ground paste, cooked tur dal, boiled groundnuts
And the bitter gourd pieces.
Stir well and bring to boil. Add little water if the gravy is very thick.
Once the bitter gourd is cooked, taste for salt and remove.
Serve with steaming rice.



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hello kugan,

Ur receipes are making me mad, so much u r making and the pictures are reaaaaaallllllllllllly tooo good. hats off to u. Cooking is really art , i realise after seeing ur pictures. Surely i will try.

thanks for ur compliments. i will post my receipes in the thread. Kids will be at home for 2 days, once they r back to school i will definitely post.

take care
selvi

A small tip from my friend Superspiczy. She pmed me.
Thanks Superspiczy


Dear kugan,

Just to let you know that vinegar can be used for stir fry vegetables. Its actually black vinegar. Heaps of chinese use the
black vinegar and it tastes better than the white vinegar.

Cheerios,
Superspiczy

Thanks Selviem, eagerly waiting for your recipes.
Kugan.

Tiffon Sambar powder
---------------------
Kadalai paruppu - 1 cup
dry coriander seeds - 1 cup
Methi seeds - 1/4 cup
Dry red chilly - 25
In a pan put 2 tblsp of oil , in the slow fire fry the red chilly nicely. remove it and keep in a plate. Then in the same pan fry rest of the ingredients one by one nicely , remove it and let it comes to room temperature. Then grind coarsely in the mixier and store it in a air tight container to retain the freshness of the powder.

Preparation of pasiparru/toor dhal sambar for tiffon items:
-----------------------------------------------------------
Pasiparuppu / Toor dhal - 1 cup soak in water for an hour so that it can be cooked very easily in the pressure cooker.
While cooking the dhal, just add a drop of castor oil and 1/4 tsp of turmeric powder, this helps to cook the dhal very soft and it will not come out of the cooker.
In a kadai put 1 tblsp of oil then add kaduku, urad dhal, one red chilly, hing . once the kaduku pops up add sambar onions 10 to 15 (slit lengthwise), curry leaves- a few, one green chilly (slit lengthwise) fry for 2 to 3 minutes.
Now add the vegetables carrot - 1 medium size (finely chopped),brinjals -2 (finely chopped), fry for 4 minutes. Then add tomato - 1 big size (chopped coarsely), fry for 2 minutes. Now add the dhal water to this cover and cook for 5 minutes. Once the vegetables are cooked add the tamarind extract from gooseberry size of tamarind. Let it boil for a while, then add the required salt, turmeric powder. once it comes to boil, now add the cooked dhal, sambar powder 2 tsp. Check for the taste, if u need more of sambar powder then u can add another 1/2 tsp. Allow it to boil for 5 minutes, add some fresh coriander leaves, then the sambar is ready. This goes with pongal,idli,dosa, idiyappam, vada, uppuma , wheat dosa, ragi dosa, kambu dosa etc.

For rava dosa we used to make toor dhal sambar, for that slight variation is there. when we cook toor dhal, just add 1/2 cup of chopped yellow pumkin without skin. Then follow the above procedure, finally we have add 1tsp of jaggery. Then we get perfect hotel sambar taste.

Optional: If we like garlic smell, then we add 2 garlic cloves crushed , when we r doing tadka for sambar.

Also if we dont have carrot and brinjal, we can use finely chopped potatoes.

Sweet and Sour Prawns

Ingredients:

Prawns - D Shelled
Pineapples - Chunks
1 Onion - Sliced
2 Tomatoes
1 Red Capsicum
Stalk of Spring onion - Chopped
1/2 tbsp of vinegar
2 tbsp Tomato Sauce
1 tbsp Chilli Sauce
1/2 tsp Sesame Oil
1/2 tsp Sugar
Cornflour
1 tbsp ginger and garlic pasteGinger and garlic paste
Salt

Method:

Marinate the prawns with 1 tbsp of cornflour, ginger and garlic paste and salt and fry it aside.

In a bowl, mix together the sugar, salt , vinegar, tomato sauce, chilli sauce and sesame oil with 1/2 cup water.

Heat oil in a pan, fry the onions, tomatoes and capsicum and add in the gravy mixture and bring it to a boil and add 1/2 tsp cornflour with 2 tbsp water and mix it well and add it into the stir fry . Season to taste and finally add in the fried prawns. Lastly garnish it with spring onion.

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Selviem thanks for the sambar podi and passiparupu sambar.
Many of my friends prefer to use passiparupu than tur dal.
They say tor dal is very gassy.
I will certainly try your sambar.
Thanks and keep on posting healthy recipes.
Kugan.

Superspiczy thanks for the prawns recipe.
Today I tried out your brinjal pachadi recipe.
Good as a side dish for rice.
I have posted the picture for you to see.

BRINJAL PACHADI



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