Kugan's Kitchen Part 7

[kugan98]

Hello Kugan akka:

Yes with no planning i was doing.. Carrot halwa took couple of hours and potato was frying for almost couple of hours. I was almost praying for that dinner to get over fast... Do you use basmati rice for sambar and rasam also?? And chapatis i make with hot water and little oil, but once they cool down they get hard

Didnt go to grocery yet innaku rendu perum swimming poitu tired a veetukku vandachu..

Today dinner i made idiappam and your simple kurma recipe. Both first time.. Idiappam konjam salty aana madri oru feeling. idiappam killara appo salt correct a irukkanu eppadi kandu pidikradu?? And for the kurma in a hurry i was making and kaaram adigamayduchu.. plus mundri kotta madri paste nalla mayya ara padurathukullaye eduthu kurma la pottuten, so could feel pieces of clove and cardamom while eating..

akka, idiappam.. rice thavara mattha flour la yum pannalam illa.. like wheat, ragi.. recipe irunda epdi panradunnu solreengala..

Dear Priya, thanks for your nice post and queries.
First as for rice for sambar and rasam, if it is an ordinary lunch with sambar, rasam and few poriyals,
I will cook soona masuri rice, or will find out from the guests, as to what they prefer.
Some elders will only take, pulunggal arisi. Mostly basmathi will go well with sambar and rasam.

If it is a occasion, making biryanis, pulaos, then I will cook basmathi separately, for people wish to take rasam or curds.

As for salt for idiappam, the ratio is 1 tsp salt for 4 cups of flour.

Imm, kurma in a hurry well you will have to grind it smooth before adding to the gravy
One more tip, when ever I cook any dish using whole spices like cinnamon sticks,
cloves, bay leaves or cardamoms, I will fish out all these items before serving to guests.
You know how you will feel if you bite a whole cardamom with your gravy in the rice

Ah, chapathi making is an art. The way you make the dough, resting time.
How you roll and how you cook. I will post how to make soft chapathi, soon.
Give me some time, this too is my uncle's method.

Yes Priya, you can make idiappam with wheat flour and ragi flour too.
Please wait for recipes.

As for Sri's question, about rice and idiappam, only M.R Ratha's dialouge comes to my mind
about the film Pagaprivinai, about India sending all rice items in steam.
NOV anneh please come to my help, I remember very vaguely .

Priya, rice , idiappam , puttu and many more items are all made with rice flour.
Different texture, different shapes, and at times different taste.
Of course it will be light on the stomach as it is steamed.
You will consume less than rice with gravy, that's what I think.

Thanks and take care, Kugan