Kugan's Kitchen Part 2

Thanks all my dear friends for the nice conversations.
I will post the recipes now.
Kugan98.

[tscii]Dev, I hope this recipe meets your requirements.


PEPPER MINI IDLIS

Ingredients:
3 cups of mini idlis, normal idli batter
5 green chillies made into paste
1 tomato chopped very fine
1 onion chopped very fine
1 tsp ginger paste
1 tsp garlic paste
1 tsp coriander powder
1 tsp black pepper freshly coarsely ground (more or less)
½ tsp aniseeds
1 sprig curry leaves
2 tsp oil
Salt to taste
Little cut coriander leaves.

Method:
Heat the oil in a wok, add in the aniseeds,
When they splutter, add in the curry leaves, and onions.
Sauté well, add in the tomatoes, green chillie paste,
ginger garlic paste, and coriander powder.
Stir nicely on a low flame till the tomatoes are mushy,
and there is no raw smell of the spices. (sprinkle little water if very thick)
Add in enough salt and mix well.
Now add in the mini idlis and mix gently so that the spices are well mixed.
Now sprinkle the coarsely ground black pepper and mix the idlis again.
The pepper smell should be prominent in this dish.
Dish out and garnish with cut coriander leaves.


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Quote:

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Originally Posted by Madhu Sree

White khorma:

Today my dear mom prepared this for chappathi, wowwww it was sooooooooo yummmyyyyyyy... :slurp:

Ingredients:

Carrot - 1
Potato - 1
Green Peas - 1 cup
Onion - 3 medium sized
Cocunut - Finely Ground
Ginger
Garlic
Kasa kasa
Pottukadalai maavu/Chick peas flour - 1/2 cup
Green chillies - 4
Oil
Salt

To temper:

Mustard seeds.

Method:

Chop the veggies.

Grind Onion nicely and keep it aside.

Make ginger, garlic and kasa kasa into a fine paste.

Now heat a pan, add oil and temper mustard seeds, add ginger+garlic+kasa kasa paste and fry well.

Add ground onion n cocunut and mix well.

Add chopped carrot and potato. Add salt. Now Pour water till the mixture submerges to about 75%. Close the pad with a lid and cook in low fire.

Meanwhile, take chickpeas flour and make as a paste with water. Now check whether the khorma is cooked well, check the veggies are well cooked. Ensure tht the mixture is watery.

Add the chickpeas paste to the mixture, stir continuously. Now the khorma will start to become thick. (If khorma didnt come as a thick mixture, try adding little chickpeas paste). Thts it remove from fire.

Goes well with Chappathi/Roti/Fried Rice... :thumbsup:

Preparation time: Nearly 30 - 40 mins

Alteration: Instead of green peas, we can add boiled rajma.

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Thanks Madhu, here is your white kurma with chappathi.


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Kugan, this recipe is lil diff...pepper idli also din't have any tomatoes or g.chilly paste....only some dry spices...but am sure this will taste much yummier than that due to the ingredients used... will try it out soon... BTW, aniseed is perunjeeragam aka sombu,right?

[tscii]

TOFU AND CAPSICUM

Ingredients:
500 grms tofu cut into cubes semi fried in oil
2 tbs ginger chopped
6 pips garlic chopped
1 big onion diced
1 green capsicum diced
3 tomatoes chopped fine
¼ tsp tumeric powder
2 tsp chillie powder
1 sprig curry leaves
½ cup low fat milk or coconut milk
2 tbs coriander leaves chopped
2 tsp oil
Salt to taste
Lime juice to taste

Method:
Heat oil in a wok, add in the garlic, ginger and onions.
Sauté for a minute, add in the curry leaves.
Now add in the tumeric powder, chillie powder fry for a second.

Add in the chopped tomatoes and cook til lthey turn mushy.
Add in the capsicum, salt stir for a second.
Add in the milk, and 1 cup of water, add in the fried tofu.
Boil on a medium flame for about 5 minutes.
Taste for salt, add in the lime juice.
Remove and garnish with cut coriander leaves.


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arthi, ur recipe sounds so delicious... will try it soon & let u know...

[tscii]Here is my version of white kurma.


WHITE KURMA

250 grms veges cut into small pieces
(cauliflower, beans,carrot, potato etc )
1 sprig curry leaves
1 tbs mint leaves
1 tbs coriander leaves
1 bay leaf
1 tbs ghee or oil
1 tsp aniseeds
½ cup curds well beaten
Salt to taste
Little lime juice

(A) grind to a fine paste
2 medium onions
1 inch ginger
4 garlic pips

(B) grind to a fine paste
5 green chillies
1 tbs poppy seeds
½ tsp cumin seeds
1 tsp aniseeds
5 cashew nuts
3 tbs scrapped coconut
2 cardamom pods
3 cloves
1 small piece cinnamon stick

Method:
Heat ghee or oil in a wok, add in the aniseeds and bay leaf.
Now add in the curry leaves, mint leaves and coriander leaves.
Stir nicely, add in the paste (A).
Sauté well, till the oil rises, add in the veges.
Add salt and 2 or more cups of water. Mix well.
Cover and allow to boil, the veges should be ¾ cooked.

Now add in the paste(B) stir nicely and allow to boil well for a minute.
Now add in the curds and mix well.
Taste for salt, add in the lime juice if needed.
Serve kurma with iddiappam, chapathi and things.

Note: I have to admit that this is not a very healthy recipe.


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Kugan, here is the kitchadi rice recipe...

Kitchadi rice:

1 cup rice
1/2 cup yellow moong dhal dry roasted until fragrant
g.chillies slit- to taste
onion- 1 big cut lengthwise
patta,lavang
ginger- 1 inch piece minced
mint leaves- a handful
mixed veg (optional)
tomatoe-1 (optional)
turmeric pwd, chilly pwd & salt.

Heat oil & add in the pattai & lavang... then add the onions, g.chillies,gin & saute ti;lll onions become transparent. Add veg if using & fry for a min.add the turmeric pwd, chilly pwd, salt. mix. Add the rice, dhal, pudina & water. cook till done(approx 3-4 whistles).

U can vary the consistency of this dish(either dry or lil gooey) as u wish. I personally prefer the dry version.

This dish tastes good with finger potatoes. Just cut some potatoes into fingers. add in salt & chilly pwd - mix. Shallow fry till done.

If u prefer a healthier version, u can have it with onion or cucumber raitha.

Kugan, did u use milk or coconut milk in the tofu dish?... pic looks great...

Dev, you are right, aniseeds are sombu.
Here they call it peria seeragam.

Try the pepper mini idli and let me know.
Thanks Dev. Kugan98