Kugan's Kitchen Part 5

[tscii]

THAI RED RUBIES

Ingredients:

300 grms fresh water chestnuts , skinned and diced
1 tsp red food colouring
½ tsp rose essence

Flour Mixture:
1 cup tapioca flour
2 tbs corn flour

Coconut Milk:
1 litre cooled boiled water
1 grated coconut
½ tsp salt

Syrup:
300 grms castor sugar
200 ml water
2 pandan leaves knotted



200 grms thinly sliced jackfruits
Plenty crushed ice

Method:

Cut water chestnuts into small bite sized bits.
Add red colour and essence and mix well till colour turns deep pink.
Toss the coloured water chestnuts into the flour mixture,
to coat them evenly. Put in a colander and shake to remove excess flour.

In a large pot bring water to boil. Add water chestnut in and boil
for about 2 to 3 minutes till they float up.
Use a long spoon handle to stir and separate the chestnuts while cooking.
Drain immediately then chill in ice cold water.
Chill till ready to use.
Drain in a colander before putting into prepared sugar syrup.


Sugar Syrup:
Boil water and sugar together with the pandan leaves.
Boil till the sugar dissolves.
Strain and cool.

Coconut Milk:
Add the cooled boiled water to the grated coconut.
Cover and set aside for few minutes.
Squeeze the coconut for milk.
Put the milk into a saucepan and cook over gentle heat until just hot.
Remove from the heat, add the salt, stir well set aside to cool.
Refrigerate till ready to use.

To assemble:
In a large bowl, add in the chestnuts, syrup, coconut milk,
also the sliced jackfruits. Add crushed ice before serving.


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Water Chestnuts:

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Dear Suvai and Kugan

U'nga' rendu perukkum oru request. Neega podara 'nga'va thaa'nga' mudiyalai'nga'.

Padu formal. Edho pudusa pesumpodhu its ok. ipoothan pathrathukkul spoon pola ondri poyache..
apram edukku indha nga ???

Ungalukku OK na please vittuduNGA.

Vaangga Sudha nga :lol:

Sorry nga, Suvai nga apadi thaan oru maruvaathi nga.
Mela padathil pathrathukkul spoon pottuten.

Try pannurongga, mudinchaal vittu vidurom nga.

How are you Sudhama? what did you cook today.
Namma Dev chicknu Mysore pooi vanthutaanga.

Take care Sudha, Kugan98

K, jackfruit seeds perattal munnaadiye recipe munnaadiye potaachula??? :think:

s, chk the index MS

In the paruppu sadham recipe, it says soak and boil thoor dal...How do i boil thoor dal? :oops:

How many cups of water do I need, how long am I supposed to boil it? :oops:

Crazy, wash and soak the 1/4 cup of dal in 1 cup of water.
Maybe for about 20 minutes.
Soaking cuts the time for cooking.

Some dals will cook fast, some dals take longer time to cook.
So, your dal is already soaking in 1 cup of water,
add another cup of water and boil the dal.

Boil it on medium flame. Very high flame water will evaporate fast. Stir often to see if the dal is cooked.

Maybe in 20 minutes, your dal would be cooked.If the dal is well bloomed, (malarnthu) it is cooked.

Hope this helps, take care, Kugan98

kugan akka :ty:

Just made and ate it :D

It tasted well :ty: :ty:

Appaadi Crazy, romba santhoshama irrkku kekrathukku.

I feel very very happy, if someone benefits from my
small help. Thanks, take care, Kugan98

[tscii] Suvai nga, this kali kanjii dosai must be a disappearing dish.
These were made in the villages when visitors dropped in without notice :lol:
You need a very good kara saramana kulambu, or a very hot tomato chutney.
The dosai will be white in colour, its best eaten hot.
Imm samachi asastungga.




KALIKANJII DOSAI

Ingredients:


1 cup raw rice
1 tablespoon grated coconut
1 tsp oil
Salt to taste
1 ½ cups of water

Method:

Soak the rice for about 30 minutes.
Now grind the rice with the coconut to a fine batter.
Remove the ground batter.
Clean the grinder with 1 ½ cups of water.

Now add 2 tsp of the ground batter to this water.
Pour the water in a pan with the oil.
On low flame keep stirring the mixture till it becomes thick.
When it starts to boil, switch off the flame.
This is called khool or (kappai)

Now add the khool to the ground batter.
Add salt and enough water to form a dosai batter.
Mix well and see that there are no lumps.
Now your kali kanji dosai batter is ready.
You need not ferment this batter.
Make the dosai as you will for, normal dosais.
The dosai will be soft.

Serve with a kara saramana gravy or tomato chutney.

The Cooked Khool:

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The Kali Kanjii Dosai:

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