Kugan's Kitchen Part 6

Super spread K... eppadi thaan manage pannureengalo!!!... mega cooking ellam mudichittu, rest eduthittu aprom vaanga...:)

Yeah, the kid enjoyed the trip...we had 5 kids in the group... so they were like "let's stay here and visit our hometown once a month"...:lol:

Suvai, do try to visit the place when u r in India... I am sure U'll like it...:)

i have few more recipe- one is cabbage thoran n another one is aviyal... I'll have to ask the other ladies in the group if they have noted down any more recipes... Food tehre was fantastic... their nool puttu n kadalai curry is to die for... so is the egg curry n fish curry...:slurp:

Looks like I misunderstood K's reply to Suvai... She was telling about fulfilling ur recipe requests, I thought she was talking abt the video recipe request... :oops:

Cabbage Thoran:

This cabbage thoran was part of our lunch everyday... very easy to make...

Grind together coconut, green chillies,jeera, garlic- 1 or 2 and turmeric powder. Do not add water and don't make it into a paste. Just grind it roughly without adding any water.

Chop cabbage very fine and miX it with the coconut mixture and salt. Mix it well with hands and leave it aside for 15 mins. It'll leave some water. You can also add finely sliced onions but it is optional.

Heat oil in a pan. Add mustard seeds n let splutter. add urad dhal n curry leaves and let it brown.
Now add in the cabbage mixture and keep the flame on low-medium. Cover it with a tight lid and let it cook. Keep mixing it once in a while.
If the mixture sticks to the bottom, just sprinkle a handful of water. but it's better to cook without adding any water atall.
When the cabbage is 3/4th done, switch off the flame. Let it sit for 5 mins in the same pan.

Serve as a side dish with rice.

Note:

This dish will be crunchy as the veg is cooked 3/4th only. if u don't like it that way, u can cook it till fully done.

The cook said thoran can be prepared using bens, carrot, greens etc etc...

Instead of grinding, u can add shreadded coconut, chopped g.chillies,jeera as such. Avoid garlic in that case.This is how they do for greens.

Suvai, thanks, thanks for all your nice comments and compliments.
I think I have posted the recipe for the bitter gourd crisipes.
I can see Dev and Madhu starring at me:roll:

Anyway I will post the recipe again for you :lol:

BITTER GOURD CRISPIES

Ingredients:
5 young bitter gourds cut into rounds
1 marble size tamarind
1 tbs chillie powder
tsp tumeric powder
cup rice flour
cup besan flour
Little corn flour
a pinch of perungayam
salt to taste
oil for frying
2 sprig curry leaves for garnishing.

Method:
Mix the tamarind in about cup of water and little salt.
Let it soak for about an hour. Drain the bitter gourd.
In a basin mix all the flours , salt chillie, tumeric powders,
And perungayam.
Now slowly mix the bitter gourd with the mixture.
Add little water, if the mixture does not coat the bitter gourd.
Heat oil in a wok and deep fry the bittergourd.
Fry the curry leaves in oil, and garnish the crispies.
It will stay crisp for a long time.




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Thanks Aarthii, Selviem and bkarthika for your nice comments and compliments.

Karthika, I will post the vengaya sambar for you soon.
Did you try our method of fermenting idli flour?

Thanks and take care, Kugan98

Thanks Dev for the thoran recipe.
All the three recipes will be cooked soon.

My India relatives are still here. Daily have to take them for sight seeing all of K.L.
Their flight is on the 7th, then I will have some time.
Daily cracking my head for breakfast and dinner:think:

Lunch is easy to cook, breakfast and dinner almost the same items. Idli, thosai, chapathi, puttu, aapam, upma, adai, parotta, meehoon and so on.
Have to make 2 items for breakfast and at least 2 items for dinner.

Thanks and take care, Kugan98

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CHOCOLATE PUDDING

Ingredients:

¼ cup cocoa powder
¼ cup sugar
2 tbs corn flour
2 cups full cream milk
1 large egg
120 grms sweet chocolate chips
A pinch of salt.
Custard or ramekin cups

Method:

Mix the sugar, cocoa powder, corn flour and salt,
in a heavy pot.
Now add in the milk and whisk slowly till there are
no lumps.
Put the pot on the stow on medium heat.
Bring to a boil slowly, whisking constantly till the
pudding is thick. It will take about 5 minutes.
Remove from heat at once.

Immediately beat the egg lightly in a heat proof bowl.
Very gradually add in the hot chocolate mixture to the egg.
keep whisking constantly.
Add in the chocolate chips and keep whisking until they
melt and the mixture is smooth.

Pour into the cups. Cover the surface with wax paper
to prevent skin forming on the surface of the pudding.
Refrigerate for about 2 hours. Serve.




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Dev, a macoroni fitters recipe for you.
Pasta is not over in my house yet :lol:


MACORONI FITTERS

Ingredients:

200 grms elbow macaroni
1 tsp olive oil
Little salt.

1 onion chopped fine
3 fresh red chillies chopped
50 grms chives cut into ½ inch lengths
1 egg (optional)
2 cups all purpose flour
1 tsp baking powder
1 cup warm water
Salt to taste
Oil for frying.

Method:

Boil the pasta with the olive oil and salt.
When it is cooked, drain and keep aside.

Now add in all the other ingredients and make it
into a soft batter. Add in the cooked pasta and mix well.

Heat a wok with the oil, when it is hot, drop in
spoonful of the dough and fry till it is cooked and golden in colour.
Drain on kitchen towel, then serve hot with chillie sauce.
Ideal evening snack.



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Quote:

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Originally Posted by kugan98

Karthika, I will post the vengaya sambar for you soon.
Did you try our method of fermenting idli flour?

Thanks and take care, Kugan98

---

Kugan,

I tried... I think each time i am making an unknown mistake :roll: ...This time Idli was soft and the flour also raised :thumbsup: But i got flat idli.... :( :cry2:

Anyway Every week I am learning to Grind and make Idli. .... :banghead:

Thanks!!! :cool2:

This dhal was served in the first day... very mildly spiced n very tasty too...

Katti parippu- kerala style moong dal:

Cookmong dhal until well cooked and mushy. Mash it well.

Grind to a paste- 1 cup coconut, 1/2 tsp jeera, garlic-2 or 3, green chillies, few peppercorns, few curry leaves,salt n turmeric powder.

Add the paste to the dhal. Add req water and let boil for 5 mins. Keep it on medium flame n keep on stirring. This dhal should be medium thick.

Take off flame. Heat coconut oil. splutter mustard. Add curry leaves, dry red chillies and chopped shallots. Fry till they brown and add to the dhal. Mix well and serve with rice.