Kugan's Kitchen Part 2

Maampazha Pulliseeri

Ingredients:
2 cups ripe mango pieces
1cup yogurt
1/2cup grated coconut
5 green chillies (more or less to your taste)
tsp tumeric powder
tsp mustard seeds
salt to taste
1 sprig curry leaves.
2 tbs coconut oil

Method:
Cook the mango pieces with a cup of water,salt and tumeric powder
on medium heat for about 5 to 6 minutes.
Meanwhile grind the coconut, the green chillies, with little yogurt.
To make a thick smooth puree.
Stir the puree into the cooking mangoes and simmer for 5 minutes.
Beat the remaining yogurt with a large spoon to make a smooth liquid.
Pour this over the mango pieces.
When the liquid in the pot starts bubbling, remove it from the stove.
Pour the oil in a pan and temper with the mustard seeds and curry leaves. Pour the tempering into the pulliseeri, stir gently.
Set aside for few minutes to allow the flavors to blend.
Serve with rice.


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Tips for sugar syrups.


Basic Sugar Syrup preparation:

Mix enough water to cover the sugar. Heat it to dissolve slowly , stirring in between. Do not allow it to boil until completely dissolved. Once the sugar is biliong, do not stir more; If any crystals are formed at the sides of the pan, wipe it with a cloth dipped in warm water. Over stirring will affect the consistency of the sugar syrup while boiling . Boil the syrup in steady temperature

Sugar Syrup Consistencies:

Thin Syrup : Syrup gets a shine and the sugar is dissolved completely

Sticky Syrup: Dip your forefinger in the syrup after dipping it in cold water; When you rub thumb over fore finger it feels sticky.

Half thread consistency: String is formed when tested between thumb and forefinger ,but it will cut immediately.

One thread consistency: Thin string is formed when tested between thumb and forefinger.

Two thread consistency: When tested between fingers, two threads are formed.

2 1/2 - 3 thread consistency: when tested between thumb and forefinger, string appears in 2 or 3 places.

Gathered consistency: When a little syrup is poured over water, it settles down below the water. It can be gathered by hand.

Ball consistency: When syrup is poured over water , a smalll ball is formed when rolled with fingers, and should be hard enough.(Soft or hard depending upon the sweet)

Crack consistency: When a little syrup is poured over water, it becomes hard (No cracks to Brittle consistency)

Caramel consistency: Sugar syrup changes to a golden brown to a dark brown colour.

[tscii]his is a simple satisfying and nutritious way of cooking greens with tuvaram dhal. It is delicious with rice or chappaties. Pour a spoonful of pure melted ghee over each serving of hot sauce. The children will love this.


Tuvaram Dhal And Greens Creamy Sauce

Ingredients

1 cup tuvaram dhal
2 big handfuls of greens, after picking of the stalks.
( parupu keerai,methi kerrai, spinach or any of your choice )
2 onions, chopped into tiny bits.
4 pods of garlic peeled
2 green chillies,slit into haves
1 tomato chopped into tiny bits
2 tsp thick tamarind juice
1 dried red chillie broken into 2 pieces
tsp of mustard seeds
tsp of jeera
tsp of tumeric powder
1 tbs of ghee
1 tsp of oil
salt to taste

Method:
Clean the greens and chop into shreads.
Add 1 cup of dhal with tsp of tumeric and 1 tsp of oil in 6 cups of boiling water. Cook till the dhal turns soft.
Add the greens, chopped onions,slit green chillies,peeled garlic,all to the boiled dhal. If the mixture is too thick, add cup of hot water. Cook for another 5 minutes.
Add the tomatoes, tamarind juice, salt to taste,and boil till the greens are cooked. ( not over cooked )
Pour the top thin dhal – greens liquid only,into another vessal. Mash the residual thick dhal,greens, and tomato,till creamy smooth, with the wooden dhal spoon churner. (It's tasty done this way, or use your mixie )
Pour back the top thin dhal water into the mashed mixture.
Heat a wok and pour in the 1 tbs of ghee. When it turns hot, add the tsp of mustard seeds, when they stop spluttering, add the jeera and the broken dried chillies. When the chillie turns crisp, pour in the dhal mixture. Stir once thoroughly and dish out.


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kugan,
nice tips for preparing sugar syrup. always i make mistake in that. ur tips will be helpful for me a lot.

sure kugan, i will post my version of paruppu urundai kulambu very soon. actually i steam the paruppu urundai and then i will add in the curry.

selvi

kugan ,
can u plz. tell me how to post the photos.

selvi

Thanks Selviem, I will soon let you know
how to post the pictures.
That will be great with pictures.
Thanks selviem. Kugan98

Quote:

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Originally Posted by Selviem

can u plz. tell me how to post the photos.

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Dear Selvi

First you need to open an account with any image host site, like photobucket, tinypic, etc.

Next take the pic of your cooking and upload to your computer.

Then log on to your image account and upload pic from your computer.

After that post the link here. Only moderators can enable your pics.

The most convenient way is to post in the following format:

Quote:

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[ht ml] [img] copy/paste your link here [/img] [/ht ml]

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... without any space

And the mods will take care when they visit the thread next. :)

K, Tuvaram Dhal And Greens Creamy Sauce looks very good. I use the same ingre(except tamarind-I add more tomatoes) but I pressurecook everything togerther & just season it atlast & give a boil. will try ur method aswell.

thanks kugan

dev,

thank u so much for ur explanation. so kind og u. let me try.

selvi