Kugan's Kitchen Part 5

Hi to all,
How r u all? I am a silent reader of this thread.Once or twice I have posted messages in this thread. :o

Kugan madam can u pls post poriyal recipe that can be done with chow-chow.I am bored of doing Kootu and sambar with it.And also Vinayakar chathurthi is coming.Can u tell me apart from kolukattai and modhagam what else we can offer (simple and easy dish)to Lord Ganesh!!!

Really everyday our menu contains one dish from this hub.Today I made Vendaikka kulambu given by Aarthi
:swinghead: It came out well.Thanks Aarthi!! :ty:

Thank you Kugan for all your mouth watering recipes.
I think you still owe me fried onion ring recipe.
Also please post few non-vege recipes.

Dear bkarthika, welcome to the thread.
Its nice to see, silent readers posting.
Glad that the forum is of help to you.

As for your request, I have pmed two types of poriyal to you.
I will cook and post with pictures in the forum.

You can even make moor kulambu, patchadi, and raitha

Karthika, normally, I will do the kolukattais, modagam, sundal and puli saatham.

I do not do lot of sweets for the prayer.
Different famalies, have different type of preparations.

Thanks and take care, Kugan98

Sorry Gulabjamun, I will soon post the recipe for you.
As a bonus, I will post some non-vege recipes for you.
Thanks, Kugan98.

Rajraj uncle :confused2:
Kugan98

Quote:

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Originally Posted by kugan98

Rajraj uncle :confused2:
Kugan98

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He is under house arrest by Aunty ji :lol2: :yessir:

K, oru doubt... everytime I make boiled peanuts(raw peanuts with shell), it doesn't absorb enough salt no matter how much salt I add n however long I cook(I cook it for somethng between 8-10 whitles in a pressure cooker)... any tips?

Quote:

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Originally Posted by dev

K, oru doubt... everytime I make boiled peanuts(raw peanuts with shell), it doesn't absorb enough salt no matter how much salt I add n however long I cook(I cook it for somethng between 8-10 whitles in a pressure cooker)... any tips?

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SIMBLY dont boil it :yessir:

Dev, oh I love boiled peanuts.
Here is how I do it.


BOILED PEANUTS

Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.

Place 1 kg of peanuts still in the shell in a large heavy pot.
place soaked peanuts and cover completely with water.
The water should cover about 3 inches above the nuts.
Add 1 cup of salt for about 4 litres of water.
Boil the peanuts for approximately 1 to 2 hours, stirring occasionally.

After 1 hour , reduce the heat to maintain a rolling simmer.
Taste in 1 hour for , both for salt and texture.
Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).
Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.
Serve peanuts warm.

NOTE: Do not add any additional salt until near the end of the cooking process, the peanuts apparently don't really start to absorb the salt until near the end.
Newly harvested nuts cook faster than the old ones.

I have not tried in pressure cooker.
Some people add little tumeric powder while
boiling the nuts.


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[tscii]VALAKKAI PODI TUVAL

Ingredients.

2 fully matured valakkai
¼ tsp turmeric powder
1 tsp tamarind paste
Salt to taste

To Roast In Oil And Grind Into Coarse Powder:
2 tsp coriander seeds
1 tsp channa dal
1 tsp urad dal
4 dried red chillies
Little asafoetida powder
Little oil

¼ tsp mustard seeds
1 sprig curry leaves
½ tsp oil


Method:
Skin the valakkai, slit it into two length wise.
Then cut it into ½ inch pieces.
Add 1 ½ cups of water to the tamarind paste,
Add in enough salt and the turmeric powder.
Add in the cut valakkai pieces.
Boil till ¾ cooked, drain and keep aside.

Prepare the podi with the ingredients.

Heat a wok with the oil.
Add in the mustard seeds and curry leaves.
Let it splutter, add in the boiled valakkai.
Saute nicely in the oil.
Now add in the ground coarse powder.
Stir and mix nicely. Roast well in the wok and remove.


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