Kugan's Kitchen Part 7

[suvai]

hello Meerra..... vanakam...

romba naal kazhichi varen....kugans kitchen has been moving at the same speed as she does...kudos to meerra...
thank u meerra for all the lovely recipes......i am so back logged in reading them all....but will try to catch up.

Hope all is well with kugan.........plz convey my regards to her..

devvvv epadi irukeenga?

selvi...hope all is well with u too.

meerra....nei appam looks amazing....didnt look like it absorbed oil.....i once read a recipe long time ago ....that they even bake nei appams....now who would have thought of that eh??
BUT............ennaa sollunga.....deep fried nei appam thaan slurpyyyyy slurpppppp..... correct thaaney naan sollarathu?...i can see meerra/ dev selvi .....all shaking their heads to yes........so would kugan ngo if she had to read this....

i recently tried this idly & dosai recipe & both turned out pretty well....it was really really soft......try panni paarunga neram kidaikum bothu
3 cups - Idly rice
1 cup regular pachai arisi (saapidarathu) i used Tilda Basmati rice.
1 cup - aval - poha
1 tsp vendhayam

1 cup - skin illaatha muzhu ulundhu - (uluthamparrupu)

salt to taste

Soak the first four items together & soak ulunthu seperately

grind ulunthu first by adding little water (konjam konjama)

then grind the rest to idly maavu consistency...now mix it all with salt.

(same method as u do for idly or dosai....soak over nite & grind it in the morning.....& i leave the light on in the oven & cover it with some kitchen towel (the pathirams in which u have the maavu)...coax pannanum ilaati ferment aagathu....so konji kenji paattu paadi...thaalaati....panni paarunga...kandipa soft idly thaango

[madhu]

Vaanga vaanga suvai nga

neenga sonna idli/dosai maavu preparation-la enna difference ? normal-a ipdithane seivom ? ( ofcourse indha oorla konji kenja vendam. avasarama ferment aagidum. romba pulikkama parthukka venum )

[suvai]

hello nga madhu.....

sonna recipe la aval plus pachai arisi......pottu irunthichi...back in india...i dont recall adding those two items to regular idly or dosai maavu in our households.......but we used to have very soft idli & morru morru dosai....athaan try panni post pannen nga....

apadiye sooriya bhagawanai ipadi yum konjam paarka sollunga mudinja..

[madhu]

Is it so ? I dont know as its always adding aval and pacharisi for idli / dosai at our home. naan idhu usual-a ella veetuleyum seivaanga enruthan ninaichukittu irukken.

[suvai]

no worries nga madhu.....doubt iruntha ketu therinjikarthila thappey ileenga

[meerra]

Thank you Meera I am already going through all and what ever is my fav I am bookmarking and the list is now endless. 11 membersa oh my God. Work will be too tight but I think it is a blessing to live like that. THen I totally agree all the dishes will be over. Somehow I dont know whenever I visit India I am able to eat a lot like sambar rasam keerai poriyal kootu curd etc .because of the weather and work load i guess. my amma got married at 18 and she was also trained by her MIL. She always praises her in law for her great great cooking. Paati make a 5 star lunch or dinner without much ingredients actually sometimes with water and some seasoning . Her hands are so so good. Unfortunately both of them passed away and I seriously feel bad of not learning from them. I was also spoilt that way romba chelem and was not able to face when everything turned upside down.

the simple icecream is super. exactly like paal ice. I double the quantity of milk because I have strange taste buds. even too little is too sweet to me. I like sweets but its has to be with 50% less sugar. But still the icecream turned out exactly to my expectations. THanks to dev for asking this and thanks to Kugan for giving the recipe.

Thanks Sangeetha for your nice post.
Yes, I agree, we realize the goodness of our elders very late.
You know old is gold, those days they can cook with few ingredients, and yet the dishes were yummy.
I am happy to hear that your mom praises her mother-in-law.
Kugan carries her mom-in-law on her head.
Hard to find such good daughter -in-laws nowadays

I will pass on all your credits to Kugan when she comes.
Keep writing and take care, Meerra

[meerra]

SUVAI
Soooo glad to see you in the forum.
I am trying hard to keep the forum going till Kugan comes.
Thanks Suvai for the soft idli recipe.
Sure to try it sometime.
Please pop in when ever time permits.

Aarthii is on vacation in India.
Dev, said she will be away for some time from the forum.
So Lathz, Lakme, Selviem, Suja, Madhu Sree, Priya, Rose, Gulabjamun,
P.S, Rajraj Tata, Madhu uncle, NM and all the others.
What happen ya?

Thanks and take care, Meerra

[PARAMASHIVAN]

PS -

I'm not sure if this is what you are looking for. Located it in the blog... Also K aka has said that it will stay for 6 months, so maybe we need to add this to our Summer Plans.!

QUOTE ---

Nowadays seldom people make this curry vadagam.
Its easier to buy than to make. I make my own so that I use all clean ingredients and make it clean. I do it 6 months once.
My aunt makes a very tasty chutney using the ridgegourd skin and the vadagam. I will get the recipe soon.
vadagams are used for seasoning in the gravy, poriyal,
kutoo and chutneys. vadagams give a special aroma and flavour for the dishes.
The dal are raw and ground into coarse powder.
Suvai nga when we want to cook a gravy, normally we will pour oil in the pot, then break up the vadagam into pieces, and use little or more according to the amount of gravy or poriyal you want to do.
these vadagams are only seasonings.

CURRY VADAGAM

Ingredients:
250 grms small red onions
200 grms garlic pips
125 grms toor dal
20 grms urad dal
20 grms cumin seeds
20 grms mustard seeds
20 grms curry leaves
15 grms tumeric powder
¼ cup of oil
2 tbs of salt

Method:
Skin the onions and garlic, wipe them dry.
Chop both the onions and garlic into fine pieces
Chop also the curry leaves also into fine pieces
Grind the toor dal and urad dal into coarse powder.
Add all the other ingredients except the oil.
Crush them lightly so that they can be moulded into balls.
Dry them in the hot sun.


In the evening break all of them, add half of the oil and mix well.
Make them into balls again. Next morning dry them in the sun again.
Again in the evening do the same process using the other half portion of the oil.
Now dry the balls in the hot sun for about 15 days, till it becomes hard.
Store them in a air tight container.

NOTE: Normally castor oil is used. Since this oil is banned in Malaysia,
I use gingelly oil.

Hi Priya

Thanks for the this, will give it a go, in the mean time I found this youtube link

[PARAMASHIVAN]

YOu can try this simple vadam which I have tried in sun dry method.

CHinna vengaya vadam

nicely mash 24 hrs old, 2 cup cooked raw rice. add 2 cups chopped shallots to it , then add salt and chille powder according to taste. mix them throughly and roughly shape them like tiny shallots (chinna vengayam) . SUn dry the vadams or set oven to the minimum temp in a tray place butter sheets and spray oil on it and arrange these vadagams.once dried deep fry them and enjoy ! (It will take 8 hrs to 10 hrs for this oven method i guess. for me atleast electricity is free).

Thanks ka will give it a go

[lakme]

Dear Meerra and all other friends, sorry I have not been able to come to the forum. Workowork!!