Kugan's Kitchen Part 6

Thanks P.S Tamby. You are missing for sometime.
Went for a holiday? Yeh having a great time in the kitchen :lol:
Thanks, kugan98

Selviem, good to see you in the forum.
I am sure you had a great time with your
brother's family.
Do try out the potato rice. It tastes better on keeping.
The rice has to absorb the gravy.
Thanks Selviem, come when ever you have the time.
Kugan98

Thanks Lakme, I am glad you liked the bittergourd kulambu.
It is good, that's how we make changes to recipes.
Recipes are only guidelines, we can minus or plus according to our wishes. I am really proud of you. Try out more recipes.
Take care, Kugan98

Dev :shock: you have already left for Kerala?
I thought you are only going on the 28th?
One more pasta recipe is waiting for you :lol:
Have a great time Dev. Take care, Kugan98

K, veetil pasta week aagidicha!!!...:lol: all the pasta recipes look super... the lemon linguine recipe I saw was similar to the mushroom lemon linguine recipe ... will try it all one by one after the vac...

3 days stock market illai... so jollyaa ooru suththing with family... adhaan hub pakkam varalai...:)

Quote:

---

Originally Posted by kugan98

Karthika, your measurement for idli batter is correct.
Did you add salt, and mixed the batter well before keeping it to ferment? Was your place very very cold.?
If all the answers are no, than I do not know why your batter refused to rise.
Karthika, my grandma always will ask me to keep few tbs of the used batter. When we make the new batter we will add it into the new batter.
If its hot season, you do not need such things.
Try again Karthika, Kugan98

---

Kugan,

Thanks for the suggestion..Yes my place is cool.. As per your Grandma's saying i kept little old batter and i mixed it with fresh batter.
Batter raised in the next day morning itself... Idli was not hard..but surface of the idli was not soft...May be i should have grind the rice til nice consistency... I think it was taken before that consistency...Is it correct?
Anyway :ty: very much....

Quote:

---

Originally Posted by NOV

1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste

1. Soak all the rice and ulundhu together for at least 8 hours.
2. Grind the rice and ulundhu together until fine.
3. Now transfer the batter to a aluminum pot or claypot. Add salt
4. Beat with your bare hands for five minutes.
5. Now store it in a warm place overnight or at least another 8 hours.
6. The batter would have risen, unless the weather was very cool.

7. If the batter did not rise because of the weather, do not fret. Heat up your oven to a little more than room temperature. Once it has reached the desired temperature, switch off the oven.

8. Now place the whole pot of batter in the pre-heated oven, and leave it to rise for 30 mins.
9. Make your lovely soft idlies. :D

Important notes:

1. Beat with your bare hands. The bacteria in your hands will aid the rising.
2. Store in aluminium or clay vessels, not stainless steel pots.

---

Nov,

Thank u very much for the Batter preparation recipe...surely i will try this and let u know how it came...

bkarthika, thanks for your nice post.
If you are living in Chennai and using a mixie, you will not have any problem. The heat from the mixie is good enough.

Try to grind the flour fine.
NOV anneh says mix all the rice and urad dal and grind.
In my house we will grind the urad dal till very fluffy.
Then the rice is ground seperately.


My grandma will use the old fashioned iddli cooker.
For that she will grind the urad dal very fluffy and the rice flour will be a little kora kora. That too in the aatu kal.
We will get big iddlis, not the small ones that we do in the non stick iddli thattu in stakes.

Well times have changed, I still treasure her old venggala
iddli paanai :(


I have also posted the kuli paniyara recipe for you.
Also a instant kuli paniyaram.

Take care and try out our NOV anneh's tips
Kugan98

From: KPR
To: kugan98
Posted: Sun Dec 26, 2010 11:40 pm
Subject: Hi Quote message
Can you kindly give me the recipe for vegetable kurma for kothu paratha in this link:

http://www.forumhub.com/hub/viewtopi...904a5cc9a70b94


Dear KPR, welcome to Kugan's Kitchen.
Thank you very much for posting for a request by pm.
Please feel free to post your requests in the forum.
I am sure many will benefit by your request.
I will post your request as soon as I can.
Thanks and take care, Kugan98

We also used to soak separately the dhall and rice some time ago, but not anymore.
If you remember in those days, when grinding in aattukal, they were always mixed. (Not to mention the extensive use of bare hands)

Try my method Karthika. You dont need to add anything else (like leftover batter, whole dried chilly, vendhayam, etc. Very sure method.