Kugan's Kitchen Part 2

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Originally Posted by kugan98

Aarthii as usual very nice comments and feed backs.
I will be trying out your two recipes to morrow.
Thedi pidichu cinna brinjal vaangi vanthen. :lol:
Thanks Aarthii. Kugan98

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:thumbsup: I'm sure u'll like the brinjal recipe. I added a lil sugar to balace the sourness. I loved the crunch of the onions with the soft brinjals... The same recipe will be good with ladiesfinger I believe... :thinking:

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Originally Posted by kugan98

Thanks Dev for so many tips and variations.
Will keep in mind, when cooking again.
Thanks Dev. Kugan98.


Ps. I do not mind, its o.k to copy and paste.

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Thanks K...:)

Aarthi,
thanks . ur family enjoyed venthaya dosa. ofcourse, it smells too good. kutti payan sabitta that is a good sign.

thanks a lot.

selvi

Aarthi,
tomorrow i am trying ur brinjal receipe. i will comeback to u with the feedback.

selvi

Hi,
How r u all?Happy to see a huge list of recipes.I am going to try in week-ends surely.I have one doubt.I am not able to see the picture of the dishes posted :idontgetit: .What's the problem?Can anyone help me in this?Thanks in advance! :clap:

Suvai,

here i am posting the receipe of paruppu urundai kulambu.

paruppu urundai:
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kadalai paruppu - 1 cup
toor dhal - 1/4 cup
soak for 2 hours. wash and drain.
ginger - 1 "
green chilly - 3
sombu - 1/4 tsp

grind the above with the dhal coarsely.

now add the following ingredients and mix to the ground dhal

reqd salt
turmeric pdr- 1/4 tsp
coconut grated - 2 tblsp
onion - 2 medium size, chopped
corainder leaves - 1 small handful chopped
curry leaves - few chopped
hing - 1/2 tsp
mix all the above ingredients thoroughly.

now make small ball and steam in the idli vessel.

By the side, we can prepare the curry .

Kulambu:
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small onion - 10 sliced
pepper - 1/4 tsp
jeera - 1/2 tsp
coconut grated - 1/4 cup (if needed we can use even 1/2 cup)
tomato - 1 small

now in a kadai add 1 tsp of oil, then add pepper, jeera, onion, tomato and coconut. all the above items should be added one by one, so that each and every items should fry nicely except coconut.
coconut can be fry for 2 minutes. then grind this to a fine paste.

now in a kadai, add oil 3 tsp, kadukku, urad dhal, venthayam, karuvadagam (little) , 1 small tomato finely chopped, garlic slices - 2 tsp .once this is fried nicely then add curry leaves. now add tamarind extract (from a big size lemon).
once it comes to boil add turmeric powder, salt.
either 2 tblsp of sambar powder or
red chilly powder 1 1/2 tsp
dhania powder 2 1/2 tsp
this is purely according to our spiceness we want.

now let it boil for 2 to 3 minutes. then add the coconut paste. allow it to boil nicely. then slow the fire, add the steamed balls, after this let it boil for 2 to 3 min. then switch off the stove. After the balls are inside the curry, once the first boil comes , then switch off otherwise the balls will become very hard.
Garnish with little coriander leaves.

DEV,
today i made fish curry with ur KMP and sambar powder, it was really nice. colour of the curry is attractive, taste is delicious.

thanks

selvi

kugan,

today i made steamed fish, my husband enjoyed it. I tried with salmon fish, really superb.

selvi

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Originally Posted by Aarthii

Tomato-onion pulikulambu

Ingredients :
Onion 1
Tomato 2(if it is small)
Tamarind : juice 2 tbs

For grinding :
Coriander Power : 2tsp
Chilly Powder : 1 1/2 tsp(Based on ur spice level)
Coconut threads : 3 tbs
Onion : 1

For Seasoning
Little hing powder
Mustard seeds : 1/2 tsp
Urad dal : 1/2 tsp
Fenugreek Seeds : 1/2tsp
Gingely oil: 1tbs(u can use any oil,but gingely oil gives a good taste)

Method :

Cut the onion for grinding into small pieces
In a pan,without oil roast the coriander powder and chilly powder in a sim state until a nice aroma comes out.(u have to take care,since the powders may burn easily)
Remove the powders.
Then in the same pan ,pour some oil and fry the onions till the raw smell of it goes out.
Now add the coconut threads and fry it until it turns light brown
Allow the mixture to cool and grind it into a smooth paste.

Cut the rest of onions into long thin strips.
Cut the tomatoes into small pieces.

Now take a pan, add gingely oil and now put all the seasonings
Now add the onions and fry till it turns golden brown.
Then add the tomatoes and fry it, until it becomes soft.
In the mean time add the tamarind juice,salt to the grinded mixture .
Now pour the grinded mixture into the pan.
Stir it once and close the lid.And keep it in a medium flame.Let it boil for sometime.
Open the lid once wen the nice smell of the pulikulambu comes out.

Note : It is a very nice kulambu.I like it very much.Hope u all will like it.I learned this frm my chitti.She used to tell that in tanjore side people used to make this type of pulikulambu only.
Kuganka,now it is ur turn to chk with the measurements.Plz give a try.

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Thanks Aarthii, there was a nice aroma when I was,
cooking thus dish. Thanks a lot. Very yummy.
Kugan98.


Tomato Onion Puli kulambu:

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Originally Posted by Aarthii

Dear all,

Here Comes my first recipe


Stuffed Brinjals

Required Items :

Brinjals 1/2kg(Smaller in size)
Grated Coconut : 1 tbs
Sambar Powder :4 tspn
Tamarind Juice : 1 tbs
Sliced Onions(Very small slices) : 3tbs
Oil : 2 tbs

Seasonings: Mustard seeds,Channa dhal,Urad dhal ,curry leaves.

Method:

Remove the stems frm the brinjals.
Reverse the brinjals.
Frm the base,slightly cut the brinjal in its 4 sides,make sure that the brinjal still retain its shape.U must not cut it fully.In order to make the filling inside ,we have to split the brinjal into four parts
In a bowl mix the sliced Onions ,Sambar powder,Coconut,Tamarind juice and salt.
Add the seasoning items also.
Now stuff this mixture with a butter spoon into the splitted brinajls one by one.
In a kadai,pour the oil,and place the brinjals by it reverse position ie)stuffed part shud be facing u.
Put the remaning left masala mixture over the brinjals.
Pour abt ½ to ¾ cup of water,and close the kadai with the lid.
Let it boil in the sim state.once in 2 to 3mins just stir it well with a spoon.

Switch off the stove once wen the brinjals are cooked.
Goes well with plain white rice along with ghee combination.As well as u can serve as a side dish also.

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Aarthii I made your stuffed brinjal.
The taste was superb, doing koncham kastam.
The ingredients are very simple.
The stuffing part only.
Anyway I managed to do.
Dev, Aarthii did it look like what you all made?
Aarthii, I think you are good at photography.
You can slowly start posting pictures.
Then we know how the original dish would look like.
Just a suggestion only.
Thanks. Kugan98

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