Kugan's Kitchen Part 2

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Originally Posted by dev

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.

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This is how I do the rice kitchadi with a difference.
Hmm, not so healthy


RICE PARUPPU KICHADI

Ingredients:
100 grm ghee
2 small sticks of cinnamon sticks
3 cloves
4 cardamoms
2 pieces of mace

To powder coarsely
1 tbs coriander seeds
½ tsp aniseeds
½ tsp cumin seeds
4 dried chillies
1 tsp black pepper

Soak for ½ an hour:
500 grms seeraga samba rice (or basmati)
150 grms green peas (moong dal)
150 grms toor dal

To garnish:
50 grms ghee
50 grms raisins
50 grms cashew nuts

Method:
Heat ghee in a pressure cooker, add in the spices.
Stir well, add in a cup of water, let it boil.
Now add in the coarsely ground powder.
Add enough water, and salt. Let it come to a good boil.
You will have a very good aroma by now.

Now add in the soaked rice, moong dal and toor dal.
See that you have enough water to cook the rice and dals.
Close the lid and cook for 2 whistles.
Let the steam subside by itself.
In a pan, add the ghee and roast the cashew nuts and raisins.
Open the cooker, add in the roasted nuts and raisins.
Stir nicely. The contents will be a little soft.
Serve warm.

Dear Aarthii, thanks for all your feed backs and comments.
You are writing the recipes correctly.
Its easy for every one to understand.

Your kurma recipes is very nice.
I will do it soon and post the picture.
Take care. Kugan98

[tscii]Ah Suvai this the way we do paruppu urundai kulambu.
If any one has different methods, pls do post them.
Thanks. Kugan98

PARUPPU URUNDAI KULAMBU

Ingredients:
To make the urundai:
1 cup toor dal soaked for an hour
3 dry red chillies
Little asafetida powder
Little aniseeds
1 small onion chopped very fine
Little coriander leaves chopped very fine
Little salt.
Method:
Drain the dal, add in the dry chillies, aniseeds and salt.
Grind to a thick paste, add in the onions, coriander leaves,
asafetida powder, mix well. Shape into balls . keep aside.

Ingredients:
To make the kulambu:
1 lime size tamarind soaked in a cup of water
1 onion chopped
1 tomato chopped
1 tsp sambar powder
1 tsp chillie powder
2 tsp coriander powder
Little tumeric powder
1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
1 sprig curry leaves
2 cups of water
Salt to taste
Method:
Heat oil in a FLAT BOTTOMED PAN
Add in the mustard seeds, cumin seeds, fenugreek seeds,
curry leaves and asafetida powder.
Now add in the chopped onions and sauté well.
Add in the chopped tomatoes and cook till mushy.
Now add in the tamarind extract, and let it boil.

When it boils add in another 1 cup of water
Add in the chillie, coriander,sambar, and tumeric powders.
Add salt and let it boil till the raw smell goes.
The gravy should be a bit watery at this stage.
Add more water if needed.

Now drop the balls one by one.
Do not stir the kulambu after you add the balls.
Otherwise the balls will break. Cook until the balls are well cooked.
The gravy would have become a bit thick now.
Now you can stir gently once the balls are cooked.
You can garnish with cut coriander leaves.


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[tscii]
Aapam

Ingredients

2 cups raw rice
½ a tsp methi seeds
½ cup scraped coconut
½ cup cooked rice
coconut water if you have
1 tsp salt
1 tsp yeast granules
1 tbs sugar
1cup of thick coconut milk made from 1 coconut
3 cups of thin coconut milk or as needed
3 tbs sugar or more

Method:
Wash the rice and soak the rice with the methi seeds for 5 to 6 hours.
Then grind the rice with the methi seeds, cooked rice, and scrapped coconut, using coconut water if you have, or use the water in which you soaked the rice, to a thick fine paste.
Now add the salt , yeast, and sugar and mix well.
Leave it to ferment for about 7 hours.
Next morning, slowly add the thick milk, thin milk ,and the sugar to taste.
The flour should be a bit watery and coat the ladle. Do not stir a lot.

Heat the aapa chatti,
Wipe it with a oil cloth.
When the pan is hot, take a small ladleful of the batter and pour it in the chatti. Swirl it around once in a clock wise motion.
( If you swirl it more than once , you will not get a thin frilly layer)
Cover the chatti and let it cook on a slow fire.
(If your ladle is big, the center part will not cook)
Serve it hot with sweet thick coconut milk.


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Kugan, no probs... post the recipes... I've never heard abt those recipes...

Glad u liked the kitchadi rice...:)

This recipe comes handy on days when u have lots of leftover rice from lunch...Give this a try & U'll be hooked...

Tamarind rice(using leftover rice)


Extract tamarind juice(to tase) & mix it with the rice. Add salt aswell & leave it overnight or for atleast 8 hrs.

The next morning: heat oil, splutter some mustard seeds followed by channa & urad dhal...once they trun golden, add curry leaves, red chillies(broken) & green chillies(slit) to taste , asafoetida & fry for a few secs. Add onions cut into thin strips & saute just until it starts to turn slightly brown...I like to saute onions just until they trun transparent as I like the crunch of onions in the rice. Now add the rice & stir fry on medium flame until the rice is thorughly heated & the raw smell of tamarind goes off. Serve as such or with coconut chutney on the side. Yum!!!.

Aarthi,

today for breakfast i made ur kuruma, it was so nice. we all enjoyed. we had it with rice. slight variation i did in ur receipe. i added 1/2" ginger , 3 pips of garlic, pinch of garam masala powder, 3 cashews.(coz we dont get khus khus here). while seasoning i added few pudhina, few coriander leaves too.
It is very easy to prepare. Smell was too good, taste is superb. Thanks aarthi.

selvi

kugan,
thats true. ur kitchadi rice is very good. i will change according to my family. like reducing ghee and cashews. i have to try this. coz in our family, everybody like the wholesome rice. instead of curry, vegetable etc.
thanks kugan
selvi

Hi dev..
I have done this many times, exactly the way you have written.

Friends believe us....it is really worth a try. Michame irukkaadhu.. you will be forced to make more left over rice....