Kugan's Kitchen Part 5

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Balaka

Ingredients:

50 Green Chillies
3 cups sour Buttermilk
4 tsp Salt

Wash and dry the chilis, then make a slit up two sides, half the length of the chili. Keep the chili intact, and don't open the slits up. In a bowl, mix together the buttermilk and salt. Submerge the chilis in the buttermilk bath for three full days, covering with cheesecloth, and stir a few times each day. When done, pluck the chilis out of the bath, reserving the liquid, and lay the chilis out on racks or trays to dry in the hot sun. Leave them under the sun all day, then return them to the buttermilk bath.

Repeat this process for about three days, then remove the chilis, discard the buttermilk mixture, and let the chilis sun dry for another four or five days, until all the moisture is gone and they are completely dried. If you don't have hot sun, you can dry them on the lowest possible oven temperature. This may cause them to be slightly sweeter, as the sugars carmelize at higher heats. (Lower heat, like 120 degrees F., cures the chilis much better than the lowest oven settings.)

Store the dried chilis in an airtight container and keep in a cool, dark place. They'll last for at least a year. To use them, fry in a little ghee until golden brown then toss into rice or sabjis.

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Polodya (Banana and Buttermilk Curry)

Ingredients:

1 cup Raw (green) Banana, peeled and cut in chunks
2 cups Water
1/2 Tblsp Tamarind paste
1/4 tsp Turmeric powder
1/2 tsp Jaggery
1 1/2 cups Buttermilk
Salt to taste

For Masala:
1 tsp Channa Dal
1/2 tsp uncooked Rice
2 tsp Coriander seeds
1 tsp Mustard seeds
Ghee for tempering
2 Green Chilis
1/2 cup fresh grated Coconut
1/2 cup Water

For Seasoning:
1 tsp Urad Dal
1/2 tsp Mustard seeds
1 Red Chili
A little ghee
1/8 tsp Asofoetida

Put banana chunks and water in a pot along with the salt, tamarind paste and jaggery. Cover and cook on medium heat until the banana chunks are well cooked. Meanwhile, soak channa dal and uncooked rice in water for at least 20 minutes. Fry the coriander and mustard seeds in a little ghee until they splutter. Next, grind the channa dal, uncooked rice, coriander, mustard, green chilis and coconut, along with ½ cup water.

Once the banana is cooked, add the masala paste and bring to a boil. Remove from the heat and add the tempered seasonings. When the mixture has cooled down, add the buttermilk and fold together gently. Offer alongside rice.

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Thanks Usha Sanker, our Kugan's kitchen friends welcome
you with our open arms.
We need your expertise and guidance .
Thank you very much.
Kugan98

[tscii]Dev , oru allavoo vaithu pooranam
oru sample paarthen.


ULUNTHU POORANAM

Ingredients:
50 grms whole white ulunthu
20 grms toor dal
10 grms channa dal
3 green chillies chopped
Little asafoetida powder
Salt to taste

2 tbs gingelly oil
½ tsp mustard seeds
2 tsp grated coconut
1 sprig curry leaves.

Method:
Soak the 3 dals for ½ an hour.
Drain well, and grind to a thick coarse paste,
with the green chillies and salt .

Heat a non-stick pan with the oil.
Add in the mustard seeds and curry leaves and asafoetida
When they splutter, add in the coconut and the ground paste.
On medium flame, keep on stirring the paste, till it is cooked
and becomes a bit uthir uthir.
Remove and use it as pooranam.





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P.S Tamby, namma Rajraj uncle has given you the link
for the wedding songs. Enjoy.


Thanks uncle for the link.
Everyone must have enjoyed your songs
in the wedding.

Jay Tamby, thank you very much for your nice post.
Also your valuable tips on sinus treatment.
Hope aarthii reads your post.
Thank you. Kugan98

Thanks Karthika for your post.

Well what I do is, apply oil all over the iron wok.
Then heat it up till smoking hot.
Let it cool back on its on self.
then I will soak it in the kanji,
that we get after cooking the rice.

Clean it and soak again.
Then remove and clean well.
See that there is no moisture.
apply oil and keep airy.


After using the wok, rinse with very hot water and clean with a plastic scouring pad. Don't use soap or steel wool.

Always pat wok dry with a paper towel.

Through repeated usage, a dark brown film of carbon will form in the wok. This is not only normal, it's desired: like a cast-iron skillet, the patina that builds up on a wok makes food less likely to stick and even imparts flavor.

Woks rust very easily. If your seasoned wok rusts through disuse or improper cleaning, wash and reseason it.


So far all my iron items do not have any iron smell.
Please friends, if you all have different methods,
please let our friend Karthika know.
Thanks, kugan98

[tscii]
CHOW CHOW PORIYAL

200 grms chow chow, cleaned and cut into small cubes.
1 onion chopped
5 pips garlic chopped
½ tsp red chillie powder
¼ tsp turmeric powder
¼ tsp aniseed powder
1 tbs channa dal, roasted and powdered
Salt to taste

¼ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
1 sprig curry leaves
1 tsp oil

Method:
Heat a wok with the oil.
Add in the mustard seeds and urad dal.
After it splutters, add in the cut red chillie and curry leaves.

Now add in the onions and garlic.
Sauté well till the onions turn limp.
Add in the cut chow chow and fry for a minute.
Now add in the turmeric powder, chillie powder,
and aniseed powder. Sprinkle little water.
Add in the salt and cover and cook for about 5 minutes.

When the chow chow is cooked, add in the roasted channa dal powder.
Stir nicely till all liquid is absorbed.
Remove and serve with rice.



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[tscii]

CHOW CHOW PEELS TOGAYAL

Ingredients:
1 cup chow chow peels cut into small pieces
1/2 tsp urad dal
1 tsp channa dal
3 red chillie cut into pieces
½ tsp tamarind paste
2 tsp grated coconut
2 tsp oil
Salt as needed

Method:
Add 1 tsp of oil in a pan.
Add in the urad dal, channa dal and chillies
Fry till the dals turn golden brown. Keep aside.

Now in the same pan add in the other tsp of oil.
Add in the cut chow chow peels and the coconut.
Fry in medium heat till the coconut browns a little.

When every thing is cool, add in the tamarind and salt.
Use a grinder, sprinkle little water and grind to a fine paste.
Serve with rice.


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[tscii]Another super recipe by my friend Zahara.
Well we can cook it with soya mealmaker.
thanks friend, Kugan98



SPICY MUTTON WITH ROASTED COCONUT

Ingredients:
1 kg mutton cut into small pieces
2 tbs tamarind juice
50ml coconut milk
6 tbs grated coconut , roasted and pounded well.
100 ml oil
Salt to taste

To grind To Paste:
20 dry red chillies soaked and drained
1 inch ginger sliced
6 pips garlic
1 tsp black pepper
1 tsp cumin powder
1 tsp fennel powder
2 tbs coriander powder
10 shallots
A pinch of nutmeg
1 cup water

To Temper:
2 big red onions sliced
1 cinnamon stick
4 cloves
4 cardamom pods
3 star anise

Method:

Heat a wok with the oil. Add in the tempering.
Sauté well till the onions turn golden.

Add in the ground paste, sauté well till the oil seperates.
Add in the meat, coconut milk, salt, and tamarind juice.
Mix well and simmer for about 30 minutes, or till the
meat becomes tender. Keep stirring off and on.

When the gravy thickens, add in the pounded roasted coconut.
Stir well, again the oil should separate.
Remove and serve with plain ghee rice.
Garnish with coriander leaves.


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