Kugan's Kitchen Part 6

Gulabjamun, try out the pongal and give us the feed back.
Thanks, Kugan98

Thanks Aarthii for your nice post.
Try out the recipes and see.
Thanks and take care, Kugan98

Thanks Rose75 for your nice post.
Its because of encouragement from friends like you, that make the KK grow strong. Thanks, Kugan98

Dear friends, I am very worried about our Suvai.
She has not been away this long from the forum.

I sincerly hope and pray that everything is fine at her end.
If she is busy, we all can understand.

Our prayers are with her for her well being.
Take care Suvai, Kugan98

Dear Dev, I have to tell you, what my aunt told about the kuska mutton biryani and the brinjal dish.

This is for Arcot mutton kuska biryani and brinjal Serve.

Dev, according to my aunt, kuska, means biryani with out any meat in the biryani. Only the mutton flavour.
It will be cooked with the mutton broth to give it that flavour.
They will boil the mutton with all the spices and drain the broth to cook the kuska biryani.
The mutton will be used to cook other dishes.
(Some people will cook with the mutton.)
The only rice they cook the kuska will be seeraga samba arisi.
The biryani will not be white in colour, but reddish.

Dev, I cooked the kuska with mock mutton.
I did not remove the mock mutton.
The taste was sooo super.

(Dev, my aunt may be wrong, but this is what she said)

Now for brinjal dish, she says it is called brinjal Serve.
She said the brinjals are slit and left whole.
Small round brinjals are used for this dish.
Also she said they will use, black sesame seeds.
So the dish will look somewhat a bit blackish.

Dev, I used white sesame seeds.
I used two big brinjals, and cut them into big chunks.
Again the taste was super and best combo for the mutton kuska biryani.


I will try to post the two recipes before I leave tomorrow morning. Take care, Kugan98

Quote:

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Originally Posted by kugan98

My Dear Friends, I will be away from the 22nd for about 10 days.
I hope all of you will take care of Kugan's Kitchen, while I am away. I feel very sad to leave it behind. :cry2: :cry2:

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Kugan, pls post both the recipes when u find time... avasaram illai... i don't take mutton... so I'll have to use soya as substitute... But I can pass on the recipe to my cousins...they would be keen to try it...

brinjal serva sounds inetresting... kandippa senju paarkiren... all in the family(except S) loves brinjal...

I'm not sure if the chef used sesame seeds nn all... but the dish had a nice thick gravy and was brown in color...

Enjoy the break and come back with many more recipes K...:)

Thanks NOV anneh for your nice wishes.
I am deeply moved. Thanks and take care.
Kugan98

Pongal recipe is very diff from the usual pongal we make!!!...

I make beans the same way U've made avarakkai...yummmm!!!...

[tscii]O.K dev, here is the recipe. Enjoy with soya. Kugan98


KUSKA MUTTON BIRYANI

Ingredients:

3 cups seeraga samba arisi, soak for about 15 minutes.

To Mix And Marinate For ½ Hour:
½ kilo mutton
2 tsp garlic paste
2 tsp ginger paste
½ cup curds
2 tsp lime juice
1 tsp salt

1 big onion finely chopped
3 ripe tomatoes finely chopped
¼ cup mint leaves
¼ cup coriander leaves
6 green chillies slit
2 tsp red chillie powder
1 tsp ginger paste
1 tsp garlic paste
Salt to taste

To Season:
2 cinnamon sticks
5 cloves
5 cardamom pods
3 bay leaves
1 cup ghee

Method
Wash and soak the rice.
Mix all ingredients and marinate for ½ an hour.

Heat a pressure cooker with the ghee. Add in the seasonings.
Let them splutter well.
Add in the onions and sauté till they turn lightly brown.
Add in the ginger garlic paste, sauté well.

Add in the mint , coriander leaves and chopped tomatoes.
Cook till the tomatoes turn mushy.
Now add in the meat and stir fry well.
Add in the chillie powder and cook till the raw smell of the chillie powder goes.

Add in about 6 cups of water , and cook till the meat is cooked.
( Here is where the mutton is removed)
(I did not remove the mock mutton)
Add in little more liquid if the broth has decreased a bit
Add in the drained rice and enough salt.
Pressure cook on medium heat for 1 whistle.
Sim for about 10 minutes.
Let the steam escape on its own.
Remove the cover and fluff up the rice.




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The Seeraga Samba Arisi:

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