Kugan's Kitchen Part 6

Hello nga kugan,
Thank u for the zuchini saambar.....:-) try pannidaren.

Today i made your pesarettu nga kugan....& also made besan curd brinjal.....semma combo & it was perfect.....evolo iruku innum naan try panna......saapitukitey irukanum pola thonnichi....idam thaan ilai :noteeth:....ithai saapitutu malai paambu maathiri oru thookam.....verenna vendum....relaxing ku....:noteeth:
thank u enjoyed it very much.

I am planning to try yr apple jam....soon...;-)

thanks once again for classic recipes!

kuganka.....ur pancake really yummy.....wanna try dis weekends.....

Thanks Gulabjamun for your nice post.
Yes, you can add any vege of your choice for the sambar.
I will post the Bombay chutney for you.
Thanks and take care, Kugan98

Thanks Suvai for your interesting post.
Pesarettu is a Andhra dish, glad you liked it.
I will soon post a rasam from Andhra for you.
Hope to get few more dishes from my Telugu friend.:-D
Thanks and take care, Kugan98


Dear Lakme, your request too for Andhra dishes coming soon.
Kugan98

Thanks Lathz, give us your feed back after trying the pancake.
Take care, Kugan98

Well I forgot who requested for this recipe.
Anyway try it out friends, it is really very yummy.
Thanks, Kugan98.

SPICY RAJMA CURRY

Ingredients:

1 cup red rajma beans soaked over night and boiled
2 big onions ground to paste
1 tsp garlic paste
1 tsp ginger paste
2 red tomatoes pureed

2 tsp red chillie powder
1 tsp coriander powder
½ tsp garam masala powder
¼ tsp tumeric powder
¼ tsp asafoetida powder

2 tbs ghee or butter
1 bay leaf
1 tsp cumin seeds

2 tsp fresh lime juice
Salt to taste
Little coriander leaves


Method:
Heat butter in a wok, add in the bay leaf, cumin seeds.
Let it splutter, add in the asafoetida powder.
Add in the onion paste, ginger garlic paste. Fry for a second.
Add in the tomato puree and red chillie powder and coriander powder.

Allow to cook till oil separates. Add in the tumeric, and garam masala.
Add in also the salt, stir well. Add in 1 cup of water. Cook for 5 minutes.
Now add in the cooked rajma (mash 1 tbs of rajma ) along with the stock.
Mix well and cook again on low flame for 5 minutes.

Once the gravy is thick, taste for salt and remove from the stove.
Add in the fresh lime juice and stir well.
Garnish with the cut coriander leaves.
Goes well with rice or chapathi.

http://farm7.static.flickr.com/6023/...f6275ba4_z.jpg

Friends, is there an index for this thread? I wanted to look for some old recipes but can't find them.

Dear Lakme, we had a recipe index before.
It got lost when they upgraded the forum.:(

Now Dev has created a blog, where you can find the recipes.
Please pm us if you have a gmail.
We will give you the permission to log into the blog.
The blog is only for people with permission.

Thanks and take care, Kugan98

Thanks a lot Kugan, Raj uncle, lathz, lakme, Suvai and PS...:)

Welcome Dev, hope you had a nice time.
Dev, I called my aunt about your pm.
I know the recipe for the sweet stew, there will be shallots in it.
The other recipe my aunt says it is something like our sora puttu.
Well she will mail me the exact recipe. I will post it for you.
Thanks Dev, take care, Kugan98

Dear Gulabjamun, here is the Bombay chutney for you.
Enjoy, Kugan98

BOMBAY CHUTNEY

Ingredients:

100 ml oil
2 tbs ghee
1 tsp cumin
1 pinch of good asafoetida powder
3 green chillies chopped
1 tbs ginger chopped
1 tbs garlic chopped
2 big onions chopped
1 cup besan powder
Salt to taste
2 cups tomato chopped
½ tsp tumeric powder
Little coriander leaves chopped
Little lime juice to taste

Method:

Heat a wok with the oil and ghee.
Add in the cumin seeds and the asafoetida powder.
Add in the green chillies, ginger and garlic.
Fry till they turn slightly brown.

Add in the onions and fry well.
Now add in the besan flour and fry well.
Add little oil if needed. Add salt and fry till nice aroma comes.
Add enough water, see that there are no lumps.

Let it boil on medium heat till the flour gets cooked.
Add in the chopped tomatoes and keep on stirring.
When the gravy gets thick, add in the tumeric powder.
At this stage add more water and keep on stirring.

Lastly add in the cut coriander leaves and cook,
till the chutney starts to spill.
Add in the lime juice and remove.
Serve with idli, dosai, chapathi and so on.

http://farm7.static.flickr.com/6137/...cbdfdd63_z.jpg

Thanks K... can u post the recipe for the sweet banana chips served in a typical kerala meal... the one with sukku and other such spices...

Hi Kugan,
How r u? How is ur health.Its good to hear that u r back to the thread..Take rest and care for ur health..I pray to God to give u health!
Take Care! Bye!

Hi dev!

BELATED ANNIVERSARY WISHES!!!

Hi Kugan thread friends,

Sorry as i am in a hurry, I am not able to give all names....How r u all?I hope u and ur family is Good. Take Care! Bye!

Thanks Karthika...:)

K, besan chutney-our method is almost the same. But we don't fry the besan...just mix it with water and add to the onion tomato mix... we also use saunf for seasoning at times... Can also powder saunf and cinnamon and add towards the end...

Thanks bKarthika for all your posts.
I can understand if you do not have the time.
Glad that you remember us. Thanks and take care, Kugan98

Adenggappa, Dev, Kerala poyittu oru piddi, piddichittu vanthu irrukereengga.

Dev, we fry the besan, so that the raw smell will not be there.
Good I have got all your recipes.
I can see Suvai staring :roll: at me, for she asked me for aval kesari.
I have already done that , will post soon.
Thanks and take care, Kugan98

SARKKARA UPPERI (SWEET PLANTAIN CHIPS)

Ingredients:

2 big raw nendran banana
1 cup jaggery
½ cup water
1 tbs ghee
¼ tsp cardamom powder
¼ tsp cumin powder
¼ tsp ginger powder or sukku
Little salt
Oil for frying

Method:
Remove the skin of the banana.
Cut the plantain in half, length wise.
Cut these pieces into ½ inch thick slices.
Rub little salt into it.

Heat a wok with the oil and deep fry the chips.
They must be crisp and golden in colour.
Remove to a paper towel
Combine the water and sugar and boil till it forms a single string syrup.

Add in the ghee, cardamom, cumin and ginger powders.
Add in the fried plantains, stir well the sugar to coat the chips well.
The syrup will coat the chips evenly and will harden in few minutes.
Remove and let them cool. Store in an airtight container.


http://farm7.static.flickr.com/6014/...f0c575e1_z.jpg

SWEET BANANA STEW

Ingredients:

2 cups of ripe, thin slices of nenthra banana.
1 cup thick coconut milk
2 tbs ghee
2 tbs or more sugar to taste
2 shallots sliced
2 cardamom pods, just smashed
2 cups of water
Little salt to taste

Method:

Boil the banana, pinch of salt and water.
When the banana is well cooked, add in the smashed cardamom
pods . Add in the coconut milk, and mix well.
Heat the ghee in a pan, add in the sliced shallots, saute well.
Pour it into the banana mixture. Mix well.
Your banana stew is ready for your iddiappam.

Thanks to the owner of this picture:

http://farm7.static.flickr.com/6001/...785d55b766.jpg

Dev, my aunt says there are so many different ways to cook this dish.
This is a very simple way to cook. Use fleshy small fishes.
Some meen peera will look like meen puttu. Kugan98


MEEN PEERA

Ingredients:

½ kg small type fish cut and cleaned
2 pieces kudampuli
¼ cup water
1 ½ tbs coconut oil
½ tsp mustard seeds
2 sprigs curry leaves
Salt to taste

To Make A coarse Mixture:
6 shallots sliced
½ inch piece ginger chopped
½ cup coconut or more
3 green chillies
1 pip garlic chopped
½ tsp cumin seeds
½ tsp tumeric powder
1 tsp chillie powder

Method:

Wash and soak the kudampuli in ¼ cup of water.
Coarsely grind all the ingredients mentioned above.

Heat a non-stick pan with the coconut oil.
Add in the mustard seeds and the curry leaves.
Add in the coarsely ground coconut mixture.
Stir fry for a second. Add in kudampuli with the water.

Add in the fish pieces and salt. Mix gently and close the lid.
Cook on medium flame. Stir gently in between.
Sprinkle little water if needed to cook.
The dish has to be dry one, so allow the excess water to evaporate.

Serve with steaming rice.

Thanks To the owner of this picture:

http://farm7.static.flickr.com/6134/...65665921db.jpg

Suvai, here is the aval kesari for you. Enjoy, Kugan98

AVAL KESARI

Ingredients:

1 cup aval
¼ cup ghee or more
1 cup water
Little orange colouring
A pinch of cardamom powder
¼ cup milk
1 tbs roasted cashew nuts
1 tsp roasted raisins


Method:

Dry roast the aval with ghee till a nice aroma comes.
Keep aside.

In a pan, add the water, colour and cardamom powder.
Let it come to a boil, add in the roasted aval.
Keep on stirring slowly, let it cook for few minutes.

Then add in the milk and stir again.
Sprinkle little hot water if you feel the aval is not cooked.
Add in the sugar and stir again.

The sugar will melt and harden again. You will get a kesari texture.
Bring down the heat, add in the cashew nuts and raisins.
Add also the ghee, stir nicely and remove to a container.


http://farm7.static.flickr.com/6134/...6cae96af_z.jpg

wow, thanks for all the recipes Kugan... Actually we had a complementary BF at the resort and we were served a variety of kerala food for BF(incl the banana stew)...other dishes like veg stew, kadalai curry ellam neenga already post panninadhu thaan... on one day we ordered for a kerala thali meal and they served the sweet chips along with the meal. They served plain dhal, sambar, vendakka kitchadi, moru curry, aviyal, milaguperatti, thoran, sweet chips etc... The meal was way too much for us that I just managed to have just a taste of 1/2 the dishes served...Fish was for the kid... I also had a spicy peas curry that had coconut milk in it...not sure if u've posted the recipe for that...it was very yummy... I also love their egg curry... Will have to chk the blog to see if these recipes are already posted...;)

Kugan, fish looks awesome. Any fish you recommend. Malay name please, I am weak-u in English names for fish. Thanks for sharing.

kugan ka.....ur aval kesari is really tempting......mouth watering edy......yummmyyyyyy

Groucho, u can use any fleshy fish I guess... the restau ppl made it with some boneless fish chunks(I guess it's vanjiram) as I said it was for the kid...U can also try tilapia...I'm not sure abt tuna...

Dev, thank you very much for your nice post.
Dev, imm semma sapaaduthaan:-D

Dev, I know about the green peas curry with coconut milk.
My children do not like green peas, that's why I do not cook it.
They will pick out the green peas, even in fried rice and things.
I will post the recipe if you want.
The egg curry too will have coconut milk.
Thanks and take care, Kugan98

Groucho anneh, in Kerala they will use fresh nethili meen, or sardines.
We can use, ikan tenggiri slices, ikan tongkol, ikan tamban, ikan pari,
ikan siakap. Is NOV anneh around? Shh, you can even use ikan yu :yessir:

I am safe, vegetarian:-D

Groucho anneh, it is something like our sora meen puttu.
It will be very tasty, when you really dry fry it.

Aamaa, kudampulikku enggeh poovingga?
Try with thick tamarind juice or our assam keping.

Thanks and take care, Kugan98

Thanks Lathz for your nice post.
Do try it, very simple to make and very tasty.
Thanks to our Suvai for requesting.
At times we forget, simple recipes.
Thanks and take care, Kugan98

K, pls do post the green peas curry and egg curry recipe... pics illanalum paravaillai...

Thanks Dev

Quote:

---

Originally Posted by kugan98

Groucho anneh, in Kerala they will use fresh nethili meen, or sardines.
We can use, ikan tenggiri slices, ikan tongkol, ikan tamban, ikan pari,
ikan siakap. Is NOV anneh around? Shh, you can even use ikan yu :yessir:

I am safe, vegetarian:-D

Groucho anneh, it is something like our sora meen puttu.
It will be very tasty, when you really dry fry it.

Aamaa, kudampulikku enggeh poovingga?
Try with thick tamarind juice or our assam keping.

Thanks and take care, Kugan98

---

Sure, shark not my fav, but my wife's. And yeah, will go for the tamarind juice or assam keping. Thanks Kugan.

kuganka,am perfectly alright,went to some nearby places for short trips.Since i was busy with those stuffs, i was not able to come to forum often.

Dev,Belated wedding anniversary wishes
Suvaika how r u doing?
selvika,how is the vacation going on?

kuganka,aval kesari looks interesting.Thanks for the recipes kuganka.

Kugan, thanks for the Bombay chutney. It was like what I had. The taste was so yummy. Your way of writing the recipe is so fantastic. Just prepare the ingredients according to your list. Then put them in the pot according to the list, That's it, we have the dish. So simple. Thanks Kugan.

Kugan I hope you are doing well. Thanks for all the nice simple recipes. If I am not mistaken, I think I asked you for a recipe for stuffed fish. You must have forgotten I think. It is alright Kugan, take your time, but please do not forget to post it. Thanks, Rose75

Thanks Dev, I will post the green peas and egg curry for you.
According to my aunt, there are many types of egg curries.
See if the one I post, is what you want.
Otherwise I will ask my aunt for a different version.

My grand aunts roots are from Kolikodu in Kerala.
So she knows most of the recipes.
Thanks and take care, Kugan98

Aarthii, glad that you are well.
Make use of the opportunity and visit as many places as you can.
Drop in when time permits. Take care, Kugan98

Gulabjamun, I am very glad that you like the Bombay chutney.
You are right, I have a niece in US, who also writes like me.
This way, it will be easy to follow the recipe.
Thanks and take care, Kugan98

Dear Rose, I am very very sorry.
Please do not hesitate to remind me if I forget a recipe request.
I do not mind, at times I tend to over look.
I have done it with ikan cencaru, not kampong fish.
The kampong fish will be very soft, and not suitable for stuffing.
I will post it for you. Thanks and take care, Kugan98

Dear Rose, here is the recipe. Some of my friends, add little grated coconut to the ingredients before grinding. Some add little corn flour to the paste, so that it will bind the filling and will not leak out while frying. This is my method. Kugan98...


STUFFED FISH.

Ingredients:

4 ikan cencaru fish cleaned

5 dried red chillies soaked
5 fresh red chillie
3 shallots chopped
2 pips garlic chopped
Little tumeric powder
3 candle nut
3 white part of the lemon grass
A small piece of shrimp paste
Little tamarind paste, mixed with little water
Little sugar
Little salt

Method:

Grind all the ingredients above.
Use little oil in a wok, and stir fry the ingredients till fragrant.

Clean and gutt the fish. Slit a line at the back of the fish.
Rub little salt all over the fish.
Using a small spoon, stuff the ingredients into the back of the fish.
Remove the access. Fill also the stomach of the fish.

Heat up a wok with the oil. When it is hot, put the fish and lower the heat.
Shallow fry until golden in colour on both sides.
Flip the fish to the other side occasionally.

This fish takes a longer time to cook through due to the thick skin.
The inside of the fish will not be cooked if high heat is used.

In Malay we call it ikan cencaru.
In English it is known as Jacket fish or Torpedo Scad.

This is how the cencaru fish looks like:
http://farm7.static.flickr.com/6148/...f8f380b1_z.jpg


This is how the stuffed fish will look like:
http://farm7.static.flickr.com/6122/...db4a3de0a0.jpg