Kugan's Kitchen Part 6

hmmmm kugan nga have u tried....vennai puttu?....shouldnt puttu be uthir uthir....but the pic i saw was mushy.....onga aunt recipe or yrs iruntha podunga..plz
another one is sada payasam???


dev namaku picture or link pottuduvaanga paarunga ..:noteeth:

dev ....hope all is well ...:-)

Perai paarunga...inthe recipe ku........"mannaangkatti"....:noteeth:

Quote:

---

Originally Posted by kugan98

Dear V_S, Kugan's kitchen extends a warm welcome to you and your wife.
We in the Kugan's kitchen, are very honoured by your compliments and feed back.:ty::ty:
This will inspire us to post more nice recipes.
We are very glad that you liked our simple recipe.
Please try out more of our recipes.
Most of them are simple, day to day cooking.
Please come to the forum when time permits.
I am feeling lot better is because of blessings and wishes from kind people like you.
Take care. Kugan

---

Kugan, you are truly a amazing person.
V_S praised you and your cooking, but you have given the credit to all in the Kugan's kitchen.
You are such a generous person. I want to salute to you.
Your recipes are simple and very delicious. Keep up the good work.
Take care Kugan, Rose75

Here's the recipe, Suvai...Hope u like it as much as u liked the kuruma...;)

Vendaikka kulambu

Vendaikka Kulambu by Aarthii

Required Items :

Lady’s Finger (Smaller in size) 5 to 6
Tamarind Juice : small lemon size
Salt
hing

For Grinding:

Coconut Threads: 3 tbsp
Onion: 1/2 (If it is big)
Cumin Seeds: 1/2 tsp
Garlic: 3 pips
Sambar Powder: 1 tbsp
Red chilli: 1

Seasonings:

Urad dal,Mustard seeds,fenugreek seeds : 1/2 tsp

Method:

Cut the edges of LF and divide it into two pieces.
Chop the onion roughly.
Grind the onions, coconut threads, cumin seeds, garlic,red chilly and sambar powder into a fine paste.
Soak the tamarind in water and make the tamarind juice.
In the tamarind juice, mix the grinded paste and stir well and salt, hing.
In a pan, pour oil and add the seasonings.
Now add the chopped lady’s finger and fry it until the raw smell of it goes.
Now add the tamarind juice-grinded mixture and allow it to boil.
After some 5 to 10 mns,open the pan check whether the lady’s finger is boiled.
If the gravy is too thick add some water and let it boil for another 2mns
Garnish it with coriander leaves.


This gravy tatses nicely for the next day.

Though it is a vegetarian curry,it tastes as like a fish curry.It goes well with chappati also.

K, Mannankatti recipe enga arusuvaila paartheengala?... maththa 2um new to me,...

i have tried dev's rasamalai and mano aunty rasamalai both r too good. will try suvai's too

kugan, rava bryani and onion pakoda was super. thanks k.

Suvai, it's hard to find ricotta cheese here... kidaichaal try panni paarkiren...thanks a lot for such an easy rasmalai recipe...:)

k, idhu enna bayangarama halwava irukku!!!... try panni paarkiren... I guess it'll be good for chapathis rolls aswell...

Suvai, thank you very much for your nice post.
I really enjoyed reading them.

I think we have to crown you as the queen for finding,
recipe names that we have not heard of.

Suvai, the recipe name mannaangkatti" made me laugh like mad:rotfl::rotfl:
As for sada payasam, I have not heard it before.
As for the vennai puttu, Suvai I do not know why they have named it as such.
My great grandma and grandma all used to do this dish.
They have two versions, one sweet and one savoury.
I have the picture of the savoury version, sweet is missing.
I will do and post it for you.
Actually they could have called it rice halwa.My grandma will do it with "pulungal arisi":-D

Thanks for your rasagulla recipe. I doubt we get ricotta cheese here.
Let me try and see.
Take care Suvai, happy hunting for more new recipes.
Kugan

Thanks Dev, for your nice post.
Try the potato halwa and see.
Yes you can use it as stuffing for chapathi.

Dev, how come I missed Aarthii's recipe?
Is it in our blog? Surely I would have tried and posted with pictures.

Thanks Dev, take care. Kugan

Thanks Selviem for your nice post.
Very glad that you liked both the recipes.
Try others and post us your feed back.
Thanks and take care, Kugan

Thanks Rose for your nice post and compliments.
We are all a family Rose. " One tree does not make a jungle"
Post to us your feed back on recipes tried.

Rose, thanks for the two recipe that you have pmed me.
I will rewrite , cook and post with pictures.
Keep up your good work.
Thanks, Kugan

I will do the sweet version and post it soon. Kugan

SAVOURY VENNAI PUTTU

Ingredients:
1 cup rice flour
3 cups buttermilk ( mooru).
Salt to taste
1 tbs oil
1 tsp mustard seeds
1 tbs urad dal
1 tbs channa dal soaked
1 dried chillie cut into pieces
1 sprig curry leaves
1 tsp grated ginger

Method:
Mix the flour with the buttermilk in heavy saucepan.
Heat oil in a pan, add the mustard seeds.
Then add the dals and the dry chillies.
A minute later add the ginger and curry leaves.
Pan fry for a moment and pour it over the buttermilk.
Add salt and cook over medium heat,stirring continually.
It will thicken and start leaving the sides of the pot as you stir.
Remove it and spread it evenly in a well greased pan.
Let it cool, cut it into squares and serve.


NOTE: Actually you have to soak the rice, grind it into a batter.
Then you add in the buttermilk with all the seasonings, and stir
on a stove till cooked, then you spread in a tray, cool and cut into slices.
This is a short cut to do this:roll:


http://farm8.staticflickr.com/7177/6...583d118b_z.jpg

GARLIC ROLLS

Ingredients:

(A)
1 tbs water
½ tbs yeast
1 tbs sugar

(B)
1.5 cups all purpose flour
½ cup warm water
1 tsp salt
1 tbs olive oil
1 tbs more water if needed. ADD LAST.

(C)
6 tbs salted butter
2 tbs minced garlic
2 tbs minced coriander leaves

Little olive oil

Method:
Mix ingredients in (A) and let it proof for 10 minutes.
Mix all the ingredients in (B) into a bowl.
Add in the proofed yeast, into (B) and mix till you get a smooth,
slightly sticky dough. Add oil to your fingertips and knead until the dough springs back.

Wrap in cling film and allow to double, by keeping in a warm place.
Mix all the ingredients in (C) for the garlic spread.
Grease a baking pan with olive oil.
Knock down the air in the dough and divide the dough into two equal parts.

Transfer one portion of the dough to a floured surface and roll gently,
into a rough rectangle of ½ inch thickness. Apply little flour if sticky.
Spread about 2 tbs of garlic spread on one side.
Roll from one end gently and firmly.

Cut into 4 equal parts. Now place the rolls with cut side up in the greased pan.
Allow to rise for about 20 minutes.
Do the same for the other portion.
Preheat oven to 180 degrees C. Bake for about 30 minutes or until the top
is golden brown. Serve fresh and hot.

NOTE: The amount of water depands on the flour.
Use your judgement to get a slightly sticky dough, that behaves when you
apply oil.



http://farm8.staticflickr.com/7207/6...93edb0c2_z.jpg

Quote:

---

Originally Posted by suvai

can u believe a kurma without garlic & ginger....antha doubt ellaam thooki pottudum inthe kurma...:noteeth:


aarthi....good to see u ....& happy to know all is well.....i will give u a very very very simple rasmalai recipe......all the best with it......if u want to give it a try.
Kugan ...dev...selvi...neengalum try pannalaam...let me know how it turns out..........:-)


En friendoda Easy O Easy Rasmalai..........:noteeth:

I usually double the quantity of everything and make in a bigger rectangular dish. It usually takes about 45 - 55 minutes in the oven but you should keep checking after the first 30 minutes



In a bowl mix together 2 cups part skim ricotta cheese ( 1 lb container ) with 1 cup of sugar until very smooth.

Pour into a 8 inch square glass baking dish and place in a preheated 350 degrees oven for 20 minutes. Continue to bake another 10-20 mins, checking the mixture every 5 minutes until it separates from the sides of the pan. Remove and cool.

Bring to a boil in a saucepan 2 cups half and half with a pinch of saffron added to it. Let it cool.

Cut the baked ricotta into serving size squares and place in a serving dish. Pour the half and half over it, sprinkle slivered unsalted almonds or pistachios on top and allow to soak and chill in the refrigerator. Enjoy !



I usually pour a can of low fat evaporated milk on the baked ricotta squares instead of half and half. No need to heat the evaporated milk, so that makes sit easier.

You do not need to add sugar to the milk as when you pour it on the baked ricotta and chill in the fridge it will absorb the sugar from the ricotta and become sweet.

I soak a pinch of saffron in a couple of tsps of warm water, let it stand for half and hour and pour it on the rasmalai when I add the slivered pistachios. Very easy and delicious ......aahaaaa aahaaaa aaahaaa nu sollikitey irupaanga onga family / friends :noteeth:

u better make plenty becoz....meethi irukavey irukaathu for sure :noteeth:

Another tip....for one container of ricotta cheese you can use half container of sugar ( use the same container for measurement)....try Tri Stelle ricotta cheese.... works very well)...hope this helps

---

Thanks for the rasmalai recipe.Idho seekirama try panittu ungalaku reply panren suvaika.Thanks a lot suvaika.

Then regarding kuruma,as such before preparing it,ennkaum athe doubt thaan irunthathu,ginger garlic illama eppadi irukumnu,but it tasted awesome.Turned very good.And it was perfect combo with ghee rice on the party day.

Kuganka,party went well.
Made ur speical vegetable kuruma and it turned out very good ans was very tasty with ur ghee rice.Thanks kuganka

Dev,made gulab jamoons for dessert.
But warm-a koduka mudiyala,i made it on the previous day,and served it as a chilled dessert.

Garlic Rolls !!!!!!!!!!!! :))))
Most wanted recipe by my family kuganka.We used to get from stores always.Now i can make by myself ;)
Thanks a lot for the recipe kuganka.

Yes, teh recipe is in the blog K... do try it and post a pic for us to drool over...;) :lol:

Garlic rolls...:slurp:

Glad the kuruma was a hit,Aarthi... will ahve to try ghee rice sometime...

Gulabjamuns...I too make it a day or 2 before the party and heat it up n serve warm...;) Another interesting variation is to make small balls of jamuns and once cool, add it to softened vannila ice-cream and freeze them in individual servings till set(like 8 hrs or so)... guests will be in for a surprise... I suttufied this idea from sanjeevkapoor website...

friends, i am more impressed about the kuruma, please send the receipe. want to try. gulab jamun idea is simply super dev. will try next time for the party.

garlic rolls are favourite for us, will try very soon.

Aarthii, I am so glad for you.:happydance::happydance:
Very very happy that every thing turned out well for you.
I was keeping my fingers crossed till you posted about the party.
Try the garlic rolls, very easy.
You are lucky, you can get all the ingredients in the supermarkets there.
Here in Malaysia, I doubt you get ricotta cheese.
Also the Western stuffs are sooo expensive.
Take care. Kugan

Thanks Dev, I will cook Aarthii's both the dishes and post with pictures.
I did not know how I missed it.
Thanks, Kugan

Dear Selviem, I will repost the recipe for you.
Try it out, also try out the garlic rolls.
Thanks, Kugan


SPECIAL VEGETABLE KURMA
Ingredients:

To be soaked and added to the roast ingredients:

2 tbs kas -kas
1 tbs cashew nuts broken

To roast in oil and grind to a paste:

1 tbs oil
½ cup grated coconut
1 tsp coriander seeds
1 tsp aniseed
½ tsp cumin seeds
3 dry red chillies
2 cardamom
2 cloves
1 inch cinnamon stick

2 tbs oil
1 sprig curry leaves
1 big onion chopped
2 big tomatoes chopped
¼ tsp tumeric powder
½ tsp chillie powder
1 cup water
1 cup thick coconut milk
Salt to taste

2 cups half boiled vegetables ( cauliflower, carrots, beans, green peas )

Method:
Soak the cashew nuts and kas - kas in little hot water.
Heat oil and fry the ingredients to grind till you get nice aroma.
Now drain the soaked ingredients, add it to the roasted ingredients,
Now grind everything to a smooth paste. Keep aside.

Heat the 2 tbs of oil in a wok, add in the curry leaves and onions.
Saute well for few seconds till the onions turn little brown.
Add in the tomatoes, ground paste, tumeric , chillie powder and salt.

Cook till the tomatoes blend well with the ground masala and oil separates.
Mix well, add in the water, coconut milk and the boiled vegetables.
Cover and simmer for few minutes, and remove.

My dear Suvai, I made this vennai puttu specially for you today.
I lost my old picture. Please do not go around looking for uthir, uthir vennai puttu:-D
The vennai puttu will be kola, kola, but tasty.
When I was a kid I used to run to my uncle's house, when my great grandma makes this,
vennai puttu for breakfast in our house.:rotfl::rotfl:
Here is the recipe, enjoy. Kugan


VENNAI PUTTU
Ingredients:

1 cup raw rice, soak and grind fine
1 cup jaggery, boil with ½ cup of water and strain
2 tbs channa dal soaked and boiled till cooked, but firm
2 tbs coconut chips (palu, palu )
¼ tsp cardamom powder
1 tbs ghee
A pinch of salt
Little roasted cashew nuts for garnishing

Method:

Bring 2 cups of water to boil, slowly add in the batter,
On low flame keep stirring the mixture continuously.
Keep on stirring till the rice flour is cooked.
Wet your fingers and touch the batter, it should not stick to your finger.

Now add in the jaggery mixture, cardamom powder, and the salt.
Keep on stirring until the mixture becomes a mass and leaves the sides.
Add in the coconut chips and the channa dal.
Add in the ghee and stir till all is mixed well.

Pour in a greased tray, level with a spoon.
Garnish with the cashew nuts.
When cold, cut into slices and serve.


http://farm8.staticflickr.com/7058/6...c5630b37_z.jpg

Friends, while still in the subject of buns, today I made some,
cheesy garlic buns for tea. The black spots on the buns are the grated cheese.
You can grate the cheese fine, and add to it, mine was a bit coarse.
Try it out friends. Kugan



CHEESY GARLIC BUNS

Ingredients:

1 tbs sugar
¾ tbs dry yeast
¼ cup warm water

1 ½ cups plain flour
¼ cup grated cheese, more if you like (Parmesan, Chedder or any of your choice )
1 tsp garlic powder
¼ tsp salt
½ cup warm water
1 tbs olive oil

Method:

Add the sugar, dry yeast and warm water in a container. Let it become frothy.
Now in a bowl, mix together, the flour, cheese, garlic powder and salt.
Make a dent in the centre of the flour , and add the frothy yeast mixture.
Add also the ½ cup of warm water.

Knead the dough with olive oil to a smooth and pliable.
The dough should be soft, smooth and pliable.
Keep the bowl covered with a cling wrap in a warm place.
After an hour the dough should have raised double in volume.

Knead it again to make it smooth.
Divide into 6 equal balls and arrange it with enough gaps, in a greased tray.
Keep aside in a warm place for about 30 minutes.
Pre heat the oven for 180 degrees

Bake for about 20 to 30 minutes, till you get a golden coloured buns.
Serve the buns warm.


http://farm8.staticflickr.com/7067/6...d79dff08_z.jpg

thanks kugan for posting the receipe, will try out. receipe looks different. will post feedback after i tried.

Quote:

---

Originally Posted by dev

Glad the kuruma was a hit,Aarthi... will ahve to try ghee rice sometime...

Gulabjamuns...I too make it a day or 2 before the party and heat it up n serve warm...;) Another interesting variation is to make small balls of jamuns and once cool, add it to softened vannila ice-cream and freeze them in individual servings till set(like 8 hrs or so)... guests will be in for a surprise... I suttufied this idea from sanjeevkapoor website...

---

Definitely try that Ghee rice dev,whenever i make the ghee rice,all the guests who comes for that session,will definitely ask for the recipe .So please try it when u get free time.
It is very easy and u can make a lot of quantity also without any difficulties.
U have given me a nice idea for jamoon and icecream,will try it for the next party dev.Thanks dev

Quote:

---

Originally Posted by kugan98

Aarthii, I am so glad for you.:happydance::happydance:
Very very happy that every thing turned out well for you.
I was keeping my fingers crossed till you posted about the party.
Try the garlic rolls, very easy.
You are lucky, you can get all the ingredients in the supermarkets there.
Here in Malaysia, I doubt you get ricotta cheese.
Also the Western stuffs are sooo expensive.
Take care. Kugan

---

yes akka,the party went well.I was very happy about the outcome of the dishes.Thanks for the cheesy buns kuganka.

Hi K.... just got back from Penang. Had the most delicious Nasi Dalcha there and was wondering whether you would have the recipe :lol:

HELLO FRIENDS,WISHING EVERY ONE A HAPPY HOLI



http://farm8.staticflickr.com/7179/6...32157ea3_z.jpg

NOV anneh, I only know how to make the dalcha.
I asked around and they said, do the dalcha, add in the rice and cook it as a one pot meal.
My better half told me that, a certain stall in Penang is famous for this nasi dalcha.
It seems there will be a long line of customers waiting.
Also he said that there will be a kick in the rice.
He has tasted it before we became vegetarians.

A regular fellow hubber has asked me for the recipe of goat's brain prettal:shaking::shaking:
Do you by any chance know the recipe anna.?
Thanks and take care, Kugan

We normally make simple paruppu kadayal. This is a little different.
Try it friends. Kugan.


SPICY TOOR DAL KADAYAL

Ingredients:

(A)
½ cup toor dal soaked for 20 minutes
4 ripe red tomatoes, cut into 4
3 green chillies, cut across
1 marble sized tamarind without seeds
1 tsp chillie powder
1 ½ cups of water

(B)
Salt to taste

(C)
Seasonings:
1 tbs oil
1 tsp mustard seeds
2 dried chillies broken
½ tsp cumin seeds
4 pips of garlic smashed
1 sprig curry leaves

Method:
Add all the ingredients in (A) into a pressure cooker.
Cook for about 4 whistles, off the stove and let it release the steam.
Open the cooker, add in enough salt, use a spoon or “mathu” and mash the contents well.
Heat a pan, add in the mustard seed, let it crackle well.

Add in the cumin seeds and the dry chillies.
Lastly add in the smashed garlic and saute till the garlic turns golden brown.
Add in the curry leaves, stir and remove.
Pour the seasonings on to the dal and mash again once more.
Serve with steaming rice with a dollop of ghee.

NOTE: You can even cook it in a pot without using the pressure cooker.


This is how I use the mathu:

http://farm8.staticflickr.com/7053/6...de76dbc2_z.jpg


The Finished Dish:


http://farm8.staticflickr.com/7058/6...0c138b61_z.jpg

Nice maththu...nice dhal....;) Similar to andhra style tomato pappu... adhula puli mattum irukaadhu...will try this version aswell... oru ingre +,- aanalum taste maarume!!!

Sure, will try the ghee rice aarthii...:)

J, buns paarka superaa iruku...

K, sweet mixture recipe kettu irundhen... Guess u missed taht post... recipe irundhaal poadunga for the white colored sweet mixture....

vaang dev

Facebook :lol2: :lol2:

K. no thats how its cooked... it looks/smells like ghee rice.
see http://tastyornot.blogspot.com/2011/...en-street.html