Kugan's Kitchen Part 7

**PARAMASHIVAN** · 26th April 2013, 03:03 PM

Originally Posted by sudha india

PS ........ idha pathi konja naal munnadi egama pesinaangalae...Rajraj, Madhu, MS, ipdi ellarum post pannanga.

Neeragaram is nothing but what is you call pazhaya saadham. Left over rice la, thanni vittu overnight vechirundhu morning adha apdiye
kudikkalam. you can add buttermilk if required.

Rajraj kooda adhukku fermented rice nu explanation kuduthaar.

Hi Sudha akka

I know what Neeragaram is, but my question was regarding those tamil words in bold ?

**Google Adsense** · 26th April 2013 03:03 PM

**sudha india** · 26th April 2013, 05:36 PM

Oh... sorry

Venal katti and verkuru - skin problems that occur during summer because of the heat.
venal katti is boils and verkuru is prickly heat

**PARAMASHIVAN** · 26th April 2013, 06:09 PM

Originally Posted by sudha india

Oh... sorry

Venal katti and verkuru - skin problems that occur during summer because of the heat.
venal katti is boils and verkuru is prickly heat

Oh thanks for the explanation

**kugan98** · 29th April 2013, 02:43 AM

Sorry friends, not in town for few days.
Not in town, but came home with few new tasting recipes.
Will post them soon. Kugan

**kugan98** · 29th April 2013, 02:46 AM

Originally Posted by NOV

ok, the next time I will measure everything and come back with a Kugan Recipe

usually I will use 2-3 cups of rice and milk from one coconut. sugar according to taste. (you can taste it after grinding) or you can add more sugar after tasting the first appam made.

Thanks NOV anneh, let me try too and see how it turns out.
No cooked rice added, only yeast to make the aapam soft.
I will post the picture if it turns out well

Kugan

**kugan98** · 29th April 2013, 02:49 AM

NOV anneh, what is the curry in your puri plate?
potato and tomato curry? Looks very colourful.
Kugan

**kugan98** · 29th April 2013, 02:50 AM

Thanks P.S Tamby for your nice posts.
Glad that our Sudha has answered your question.
Thanks, Kugan

**kugan98** · 29th April 2013, 02:54 AM

Thanks Sudah, for clearing our P.S doubts.
Imm, still waiting for the recipe from your friend.

Found out more about puli inji, where they fry the green chillie,
and ginger, before adding to the tamarind mix.
according to my fried, this will last longer without going bad.
Let me try it out. Kugan

**kugan98** · 29th April 2013, 02:55 AM

Dear Sangeetha, hope every thing is fine with you.
Take care, Kugan

**kugan98** · 29th April 2013, 03:17 AM

Tomato chutney, thokku, gojuu, are all made in so many different ways.
This one, which I tasted while being away. Try it friends. Kugan

TOMATO THOKKU WITH POWDERS

Ingredients:

1 tbs gingelly oil
1 tsp mustard seeds
1 tsp urad dal
2 sprigs of curry leaves
¼ tsp asafetida powder

500 grms ripe red tomatoes chopped
½ tsp turmeric powder
2 tsp chillie powder
1 tsp tamarind paste
¼ cup of water

1 tsp sambar powder
1 tsp coriander powder
1 tbs of jiggery
Salt to taste

1 tbs of chopped coriander leaves

Method:
Heat oil in a non-stick wok, add in the mustard seeds.
Let it crackle, add in the urad dal, let it brown a bit.
Add in the asafetida powder and curry leaves.
Give a good stir.

Add in the chopped tomatoes, turmeric powder, chillie powder,
tamarind paste, stir fry nicely, add in the water.
Put the flame in sim, and let cook, stirring occasionally.
The tomatoes should have become mushy now.

Add in the sambar, coriander, jiggery and salt.
Stir well and cook for few minutes.
The thokku, should be semi solid in consistency.
Remove and garnish with the coriander leaves.