Kugan's Kitchen Part 2

Aarthi,

Enjoy cooking. We r just sharing our receipes. We all make all dishes at home. but each and everyone's receipe is slightly different. so we will not be bored of our cooking.
selvi

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Quote:

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Originally Posted by dev

Today I had some 7-8 chapathis leftover from breakfast... so here is what I did & it vanished in no time...;)

Chilly chapathi or masala chapathi:


cut the chapathis into small pieces... add 1 tbsp of tomato sauce & 1 tsp soy sauce...mix well & keep aside for 15 mins...

Cut 1 large onion & chop 3 tomatoes(naatu thakkalai tastes best for this)

Heat 1 tbsp of oil until smoky... add a sprig of curry leaves,1 green chilly & the onions...fry for a min... add 3 cloves of garlic & 1 inch gin crushed... reduce flame & saute well... add chilly pwd & 1/4 tsp garam masala pwd... mix... add the tomates,salt & cook until

ulpy...don't let the tomatoes dry out... now add the chapathis...increase the flame & keep mixing for a min... Garnish with cori laves...

This dish tastes best if made hot & sour...if the tomatoes r not sour enough, u can add some lime juice...

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Thanks Dev for the nice recipe, I too at times recycle my chappathis. Mine is a little different style. Hope to try your way too.
Here is how I do.

FRIED CHAPPATHI

Ingredients:
4 chappathis keep in the fridge for ½ an hour
2 cups of mixed vegetables cut into small pieces.
(cabbage, carrot, green peas, potato etc )
1 onion chopped
½ tsp cumin seeds
1 tsp chillie powder
½ tsp coriander powder
A pinch of garam masala
Salt to taste
1 tsp oil
Little coriander leaves for garnishing.

Method:
Cut the chappathis in long strands.
Heat a wok with the oil. Add in the cumin seeds.
Add in the onion, veges, chillie powder,coriander powder,
a pinch of garam masala powder and salt to taste.

Fry in a low flame and make sure that the veges are just done.
Stir fry type where the crispiness stays.
Now add in the cut chappathis and mix thoroughly.
( I do not add tomatoes as the whole thing becomes soggy)
Garnish with the cut coriander leaves and serve hot.


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Aww sorry Dev, I just saw your other version of cooking the chappathi. Thanks Dev .

Selviem thanks ma for all your nice posts.
Its good that we share all our recipes.
Nice to know that you made masala tea.
Thanks Selviem. kugan98

Aarthii you are our latest addition to Kugan's kitchen.
You active participation in this thread makes me very happy.

So do you like coffee ? o.k I will post filter coffee for you soon.
Thanks Aarthii. Kugan98

Suvai nga thanks for your nice post.
I can understand your situation.
Not that easy when you are working.

I too have to juggle my time between office and house work.
Since its our own company i can manage to relax a bit.

Suvai nga do drop a line when ever time permits.
Thanks. kugan98

[tscii]Try this mini idlis


MINI IDLIS IN SAMBAR

Ingredients:
Idli flour to make mini idlis.

Idli Sambar:
1 cup moong dal
20 shallots or small onions
2 tomatoes sliced
4 green chillies slit and cut across
1 sprig curry leaves
½ tsp mustard seeds
½ tsp cumin seeds
1 tsp sambar powder
Salt per taste
2 tsp oil
Chopped coriander leaves to garnish.

Method:
Dry roast the moong dal until there is a nice aroma.
Boil or pressure cook the moong dal till cooked well,
with enough water to make watery sambar.

Heat a pan with the oil, add in the mustard seeds and cumin seeds.
After they splutter, add in green chillies, tomatoes, curry leaves,
and the shallots. Sauté well till the tomatoes are mushy.
Add in the sambar powder and salt.
Also add in the cooked moong dal and let it boil for few minutes,
till the raw smell of the powder goes.
Add the chopped coriander leaves, remove.
Arrange few mini idlis in a bowl pour in the sambar.
The idlis should swim in the sambar.
Serve hot.


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[tscii]I have been looking out for more adai recipes.
My aunt told me this is how it is done.
You have to eat it suda suda so as to be crispy.
I tried it out and it was.nice. Good avail combo for adai.


RESTAURANT STYLE ADAI & AVIAL

Ingredients:

1 cup rice flour
½ cup toor dal
½ cup channa dal
15 dried chillies less if you want
1 sprig curry leaves
Little asafetida
Little salt

Method:
Soak the rice, toor dal and channa dal for 1 ½ hours.
Add the dry chillies , curry leaves and grind to a coarse batter.
Add in the asafetida powder and salt.
Mix well and make the adais. Drizzle little gingelly oil around the adais. Cook on both sides. They will be crispy.
Serve with avial


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Kugan, edhukku sorry ellam... ur is a bit diff with vegs chopped & cori pwd, no tomatoes... so it should taste a bit diff... I'll try it sometime...:)

Does anyone here have a recipe for mini pepper idli & mini masala idli... I had it in a wedding function here & liked it a lot...

Selvi, i'm not able to recollet any good lunchbox recipes for kids... niyabagam varumpodhu inge post pannuren...

If kids like pasta, u can make it the same way as u make the vegetable chapathis... it'll be good...

Idlis can be cut into pieces(u can toss in lil oil & cook it in the oven until crispy if u want to) & cooked in the same fashion as we do the masala chapathis...but for idlis no need of marinating in the sauces...also, u can omit gin-gar paste... add lil tomato sauce to the gravy just before adding idlis...

podi idlis can be made with idli podi/curryleaves podi/murungaikeerai podi etc... just season with mustard,urad dhals & fry some onions...then add in the podi of ur choice & at last the idlis cut into strips or sq pieces...