Kugan's Kitchen

Spciy Pulao
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1 cup rice washed and cooked
3 tblsp of til seed, roasted
4 whole red chillies
curry leaves - reqd
black pepper corns - 1/4 tsp
Bengal gram (chana dal) - 1 tblsp
oil - 4 tblsp
mustard seed - 1 tsp
urad dhal - 1 tblsp
onion - finely chopped , 1
salt - to taste
Wash, sook and spread rice on a plate to cool. Dry roast red chillies, curry leaves, peppercorns and chana dal. Once it comes to room temp, grind along with til to a coarse powder. Heat oil in a large wok, add mustard seed, urad dal and fry till it splutter. Add onion and saute till brown , add rice and ground masala. Stir carefully to ensure that rice gets well coated in the masala. Serve it with papad and cucumber raitha.

Selvi, I was lost in the sea of your recipes.
Few are new to me.
Well I have to start trying one by one.
Thanks a ton Selvi.
Thank you very very much.
I know I can count on you.
You are one of the reason, why this thread
has become interesting. Thanks again.
Kugan98.

[tscii]
Another dish which I tasted in my friend's house.


MUSHROOM CURRY

Ingredients:
10 button mushrooms, tinned or fresh. Cut into quarters.
1 tbs gram flour
1 cup butter milk
1 tbs dried fenugreek leaves.
Salt to taste
½ tsp mustard seeds
Cooking oil
Little coriander leaves for garnishing.

To grind:
1 tbs coriander seeds
6 dried chillies
1 medium onion sliced
3 pips garlic
½ inch ginger
1/ tsp cumin seeds
1 medium tomato sliced

Method:
In a wok add 2 tsp of oil. Add all the ingredients for grinding.
Sauté nicely till the onions are soft.
Remove and cool, then grind to a fine paste.

In the same wok add 2 tsp of oil. Add the mustard seeds. Let it splutter.
Add in the mushrooms and the fenugreek leaves. Sauté nicely.
Add in the paste with little sprinkling of water.
Stir nicely over low flame till the mushroom is cooked.

Now add the gram flour buttermilk mixture. Mix nicely.
Add salt to taste, let the mixture simmer for 2 to 3 minutes.
Now give a good stir, remove from flame and garnish
With coriander leaves.

Note: you can add little more water if you think the gravy is thick.


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Hi Selvi,
That spicy rice sounds good......new to me & interesting recipes u have.
Thanks for sharing,
suvai

between mrs mano's great recipes, kugan's & your's . ....also great...I am going to become an expert ....in cooking...:-)

hi kugan,
Thanks for ur compliments. I wrote the receipes which was enjoyed by my family. As u said the thread is very interesting day by day. So i am also forced to write some in the thread. I am not expert like u. U r looking very professional, so many new dishes u r giving. That is really good.
Also i tried prawns , everybody enjoyed it. We had it with chapathi. It is very yummmmmmmmmmy. I passed on the receipe to my friends.
take care
selvi

Hi suvai,
Thank u so much. Please try those receipes, whenever u get time. If we have interest in any field , really we will learn more in that and we will become expert. I am just sharing whatever i know. Please feel free to ask anything , we r ready to answer.
selvi

BANANA FLOWER KOOTU

Ingredients:
1 banana flower flower stalk
100 grms dal soaked and boiled till cooked.
1 big onion chopped
4 pips garlic smashed.
1 small piece of ginger cut fine
3 dried chillies cut into ' pieces
tsp mustard seeds
1 tsp cumin powder
tsp tumeric powder
1 sprig curry leaves
cup curds
salt to taste oil.

Method:
Mix the curd with a litre of water in a basin.
Remove the maroon coloured sheath of the flower.
Remove a bunch of florets at a time.
Remove the stamen and also the white pinkish petal.
Cut the florets into small pieces. Soak them in the curd, water mixture.
This is to avoid the flowers turning black.
Heat oil in a wok. Add oil, then the mustard seeds.
Add in the onions, garlic, and ginger .
Add in also the dry chillies and curry leaves. Stir nicely.
Mean time wash the flowers, once and squeeze out the water.
Now add the flower, cumin powder, and tumeric powder.
Stir fry nicely, add the cooked dal, salt and let the flowers cook.
Sprinkle some water if needed, otherwise the liquid in the dal is enough.
Remove from fire when cooked.


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Thanks Selvi, I am happy that everyone enjoyed
the prawn recipe.
Looking forward to your soup and salad recipes.
Thanks. Kugan98

POTATO TOMATO MASALA

Ingredients:
500 grms potatoes ( boiled and mashed roughly into small chunks )
3 big tomatoes chopped
2 big onions chopped
4 pips garlic minced
1 inch ginger minced
2 red and green chillies sliced long
1 tbs chillie powder ( more or less to your taste )
1 tbs coriander powder
tsp cumin powder
tsp tumeric powder
1 tsp lime juice ( more or less to taste )
1 tbs tomato puree
tsp mustard seeds
2 sprig curry leaves
2 tbs oil or a bit more
1 tsp sugar ( optional )
salt to taste
chopped coriander leaves

Method:
Heat the oil in a wok, add the mustard seeds.
Then add the garlic, and ginger and fry.
Now add the onions and saut till they turn slightly brown
Now add the curry leaves, tomatoes and cut chillies.
Stir fry till oil serperates and gets mushy.
Now add the potatoes and mix well.
Add salt, tomato puree and enough water to cover the potatoes.
Bring to the boil, and let it simmer, till you get the correct consistency.
Finally add the sugar and lime juice, and remove.
Decorate with chopped coriander leaves..


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Thanks Kugan for the Potato Tomato Masala. It looks so mouth-watering and I am already imagining having it with chapatis or puris..... :D

My daughter loves such preparations with her puris/chapatis....esp when she decides to go vegetarian on certain days. :thumbsup: