Kugan's Kitchen

Yoga gonggura is a telugu word for pulichai keerai.

Masiyal means mashed

[tscii]O.K for a masiyal now.

ELEPHANT YAM MASIYAL

Ingredients:
¼ kg elephant yam cleaned and sliced
1 tbs tamarind paste mixed with little water
4 tbs finely chopped onions
¼ tsp tumeric powder
1 tsp chillie powder
¼ tsp mustard seeds
2 dried chillies cut into pieces
1 sprig curry leaves
¼ tsp jaggery
2 tbs oil or a bit more
Salt to taste

Method:
Add little water and boil the yam till it is well cooked.
Remove and mash well with a potato masher.
Heat a wok , add in the oil, mustard seeds,curry leaves and dry
Chillies. Then add in the onions and sauté well till
The onions are slightly brown. Now add in the mashed
Yam, tamarind juice, tumeric powder, chillie powder and salt.
Keep on stirring till all the ingredients are well mixed.
The mixture will all combine and become like a ball.
Remove and serve.

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[tscii] Another old time favourite.

VAALAKKAI ROAST (GREEN BANANA)

Ingredients:

2 matured vaalakai lightly skinned and cut into thich pieces
1 tbs chillie powder
½ tsp tumeric powder
1 tbs tamarind paste
1 tsp rice flour
Salt to taste

Tempering:
1 tsp aniseed or big seeragam
1 tsp urad dal
½ tsp mustard seeds
2 sprig curry leaves
1 onion sliced
2 tbs or more oil (this dish needs little more oil)

Method:

In a deep container, add the cut valakai pieces, chillie powder
Tumeric powder, tamarind paste, rice flour and salt.
Sprinkle little water and mix all above items to the valakai pieces.
See that the spices are well coated on the valakai pieces.
Marinate for about 30 minutes.

In a non-stick pan add the oil, add all the tempering items.
Saute nicely, now add the seasoned valakai.
Reduce the flame to low and roast the valakai.
Stir gently once in a way.
The valakai should be cooked and would be crispy.
Remove and serve with steaming rice.

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Hi Kugan....nallaa irukeengalaa?
Never heard of Fenugrek poriyal.....will try this one & let u know....thanks for sharing!....very unique i must add!
tc
s

Tell me Kugan...the ragi idli recipe u have given...are the idli's soft/

Thanks Suvai for the comments and wishes.
If the batter ferments well, the idlis will be soft.
You can see the idlis, they are very soft and spongy.


I have all the recipes that we make with ragi.
The thought of Nov frightens me. :lol: :lol:

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Originally Posted by kugan98

[tscii]This dish goes well with ghee rice.

MANGO TOMATO DELIGHT

This recipe was given to me by my very good friend.

Ingredients
3 red juicy tomatoes slice into 4 pieces each.
½ a ripe mango cut into thick slices.
8 birds eye chillies slit into half
2 tbs yellow rasinis
5 dried prunes cut into halves
½ a cup chillie paste
1 big onion sliced
6 pips garlic sliced
½ a cup of tamarind juice
Sugar to taste
Salt to taste
3 tbs oil

Method:
Heat a wok with oil, add the onions ,garlic and sauté.
Let the onions brown a little, add in the bird eye
Chillies. Stir a while then add in the chillie paste.
Cook till the oil rises to the top, add in the sugar, salt
And the tamarind juice, cook till it boils.
Add in the prunes, rasinis, tomatoes and the mango slices.
Cook till the tomato slices and mango slices are slightly cooked.
Remove from the stove. It goes well with ghee rice.

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this sounds delicious... i will try it out today... :)

Welcome and thanks Srimal. Try and give us the feedback.
Try the other recipes also.

[tscii]Another simple dish to go along with your chappati.

TOMATO GREEN CHILLIE DELIGHT
Ingredients:
5 ripe tomatoes cut into small pieces
10 green chillies cut into ½ inch pieces
1 big onion cut into small chunks
5 pips of garlic
½ tsp chillie powder
2 tbs tamarind paste
¼ tsp tumeric powder
1 sprig curry leaves
1 tsp mustard seeds
½ tsp asafetida
2 tbs oil
Enough salt

Method:
Add chillie powder,tumeric powder,salt and tamarind paste
To the tomatoes and squeeze with your hand, keep aside.
Heat oil in a wok add the mustard seeds and asafetida powder.
Then add in the onion, garlic, curry leaves and green chillies.
Sauté nicely and add in the tomato mixture.
Cook till oil seperates .Remove and serve with chapatti or idli


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Another artical to support the goodness of coconut oil.
Copied from the net. THANKS.

I make my own coconut oil for daily cooking.

One thing I did not notice in this thread is the actual reason why coconut oil is beneficial in spite of having mainly saturated fats:
There are two types of saturated fats - the bad saturated-fats and the good saturated-fats(kinda like the bad cholesterol (LDL) and the good cholesterol (HDL))
Most of the oils you get that have saturated fats (be it plant or animal) have what are called Long Chain Fatty Acids (LCFA). These are the bad ones - they are not easy to digest and plays around the liver and the digestive system and easily ends up as the dreaded cholesterol and stored body fat in your adipose tissue.
Coconut oil is so special in that it is one of the very few saturated-fat-oils (Lauric acid) that is made up of Medium Chain Fatty Acids(MCFA) - the 'good' saturated-fats. The medium chain allows it to be easily broken down straight by the liver directly into energy. This conversion precludes the eventual creation of the end product of cholesterol as in the case of LCFAs and storage of the surplus in the form of body fat. That is why people get quick energy on consumption of coconut oil. That is why people skinny down on consumption of coconut oil (since it does not get stored as triglycerides(bodyfat) and cholesterol) [farmers in the US were actually surprised when they saw that their cattle were getting leaner on being fed coconut products instead of an expected putting on of fat].
This quick energy giver, health and immunity boosting item is also available to newborn babies in the form of -- breast milk (mother nature - hats off to you!) - breast milk is full of MCFAs.

Here is more info with other intrinsic hyperlinks [Click here].

This should be a good supporting point when next time someone looks at you and says ' Coconut oil ? Didn't you know it is full of saturated fat ?!'