Kugan's Kitchen

No problem Superspiczy. I will post the recipe with the picture tomorrow. This recipe was given to me by my north Indian friend.
Its very tasty. So hold on untill tomorrow.
Kugan98

[tscii] There are many ways to do this puli inji.
This recipe belongs to my late grandmother.
All relatives will ask her for a small bottle of this inji puli.
She will always oblige everyone.
We made this for lunch for her prayers.


INJI PULI

Ingredients:

500 grms young ginger
500 grms fresh green matured chillies
500 grms tamarind
1 ½ cups of brown sugar or jaggery ( more if you like sweet)
5 sprigs of curry leaves
10 dry red chillies cut into pieces
2 tsp mustard seeds
¼ cup oil
1 ½ litres of water
Oil for frying
Salt if needed (usually tamarind has salt in it.)

Method:
Skin and slice the ginger and cut it into fine pieces.
Slit the green chillies into four and also cut into fine pieces.
Use 1 ½ litres of water on the tamarind and squeeze out the juice.
Strain it into a wok and boil it on low flame, till it thickens and the raw smell is no more.

Mean while put a wok on fire with oil.
Fry the finely cut ginger till it is lightly browned
Remove to a container.
Fry the green chillies till half fried. Remove it.
Now add the fried ginger and green chillies to the thickened tamarind juice. Add in the sugar and stir well.

Put a pan on fire, add in the ¼ cup of oil. Add in the mustard seeds.
When they splutter add in the curry leaves and the broken dry red chillies. Sauté nicely and add to the cooked tamarind juice.
Stir nicely, the consistency will look like jam.
Remove cool and store in glass jars.

Finely cut ginger and green chillies
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The Puli Inji
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kugan,

The inji pulli looks so mouth watering... i am drooling.. that will be a perfect fit for sambar... yummylious!!!

[tscii]TAU GORENG (MALAY VEG DISH)

Ingredients
4 squares white tau kau (Tofu) Fried
a handful of beansprouts - scald in boiling water
1 small cucumber (peel and cut into small pcs)
Sauce
1/2 pc gula melaka chopped (50g)
1/4 teacup water
4 red chillies or chilli padis (Pound together)
8 shallots
½ teacup roasted peanuts (pounded finely)
¼ teacup assam juice
Salt to taste
½ teasp thick soya bean sauce - (Indonesian Kecap Manis)
Method
Shallow fry the tau kua and then cut into smaller pieces
Arrange the tau kua on a serving plate and top with the beansprouts, cucumber and carrots slices.
To prepare the sauce, put the gula melaka and water in a sauce pan and boil gently till the sugar is dissolve. Sieve and leave it to cool.
Mix the rest of the ingredients for the sauce together, then mix in the dissolved gula melaka (the sauce should be fairly thick)
Pour the sauce over the salad.

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Thanks Superspiczy for your tofu recipe.
What happened to all our friends?
No comment from anyone.

I owe Selviem the mysore masala dosa.
It will come soon.

O.K superspiczy I am posting the channa recipe for you.
Thanks. Kugan98.

Nov, are you around?

[tscii]
CHANNA MASALA

Ingredients:
300 grms channa dal soaked over night
2 tomatoes chopped fine
1 big onion chopped fine
2 tsp ginger garlic paste
1 tsp chillie powder
¼ tsp tumeric powder
¼ tsp garam masala powder
1 tsp lime juice
1 bay leaf
2 tbs oil
Salt to taste
Little coriander leaves for garnishing.

To roast and grind to powder:
2 tsp coriander seeds
½ tsp cumin seeds
½ tsp pepper corns
1inch cinnamon stick
2 cloves

Method:
Boil the soaked channa dal with little salt till cooked.
Drain, take 2 tbs of the boiled channa dal.
Mash well and keep aside.

Heat a wok with the oil. Add the bay leaf, add in the onions.
Sauté well, add in the ginger garlic paste and fry for a minute.
Now add the chillie powde, tumeric powder and the ground powder.
Stir nicely, add in the chopped tomatoes, and about ½ a cup of water.
Cook till the oil serperates.
Add in the boiled channa dal with the mashed dal.
Add in the garam masala powder and mix nicely.
Cook for a minute and remove from the stove.
Add in the lime juice, mix well and garnish with the coriander leaves.
Serve with puri or bread.


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Kugan,

Thank u so much for the delicious recipe! i am going to try it today. btw.. i was wondering.. is it ok if i can soak the channa like today itself to cook it today? please advise!!!

Well Superspiczy you will have to soak for about 6 hours for it to really swell. Then your cooking time will be short.
Thanks. Kugan98

kugan,

i tried the channa masala!! its thumbs up!!! my bf loved it.. Thank you so much for the excellent recipe....

Superspiczy

Quote:

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Originally Posted by kugan98

Nov, are you around?

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1-2-10 :D