Kugan's Kitchen Part 7

[madhu]

I prepared sabudhana spicy kitchadi by browsing through various websites....

mayilamma..

enakkum solli kodunga.. I want to prepare like this.

Even Kuganji can prepare only with stove/oven or something like that. But eppadi ungalale mattum website browse senjE kichadi seyya mudinjadhu ?

( வம்பெல்லாம் இருக்கட்டும். சாபுதானா கிச்சடி சின்ன ஜவ்வரிசியில் செஞ்சாதான் டேஸ்டியா இருக்கும்னு பம்பாயில் இருக்கும் என் ஃப்ரெண்டு சொன்ன விவரம். ஆனால் அதுக்கு ஆதாரம் தெரியாது )

[kugan98]

Oh good to know that Madhu annehs wife is great cook and the blog.

Madhu Shree

The Bhindi Onion chukka taste abaram. Was skeptic that the raw onion flavor wont go but it got fried in the last few mins. Definetly will make this a lot more times. thanks for the recipe.

Thanks Sangeetha for your nice post.
Yes I too cooked Madhu Sree's Bhindi Onion Chuka, the taste was yummy.
Try other recipes, when you have the time and post the feed backs.
Thanks and take care, Kugan

[kugan98]

Wow ! Kuganji.. waiting for the Green Apple picke recipe.
Once my chithi made pickle with left over small size green apples, without any preservatives.
As there was no fridge in the village, we finished it in 2 days

Madhu anneh, finally I managed to talk to the cook for the green apple recipe.
Kettavudan "chapunu poochi" just like our instant mango urukaai.
Anyway I got his recipe, tried it out and posting it in the forum.


Apuram I tried out the moor rasam and parupu thogayal.
Super poongga. My granny taught me parupu thogayal.
She had added little shallots, curry leaves and little tamarind, no coconut.
I will post the pictures of both. Try it out friends.


Moor Rasam:




Parupu Thogayal:

[kugan98]

Madhu pappa, K... Green apple pickleaa... hmmmm heights of innovation.. epdithaan yosikkiraangaalo.

Try pannittu sollunga K

Thanks Madhu Sree for your nice post.
Nowadays our caterers are trying to be very innovative.
All types of fusion cooking. Good for us.
I will post the recipe.
Thanks and take care, Kugan

[kugan98]

Dear P.S Tamby, thanks for the nice information.
All of us use the computer, at least we know what to do.

I too had , something like a fly flying in front of my right eye.
The doctors told me that are called floaters, nothing can be done.
Something to do with the retina.
Let me see how else God can punish me.
Thanks and take care, Kugan

[kugan98]

I prepared sabudhana spicy kitchadi by browsing through various websites... it did come out well and yes it was yummy...
But wanted to taste the ones prepared by others appo thaan naan senjadhu correctaanu theriyum...
Am planning to do that again soon and post out the picture. K, neenga appo paaththu correctaa irukaanu sollunga..
If you have this recipe please share...

I have small sabdhudhana pearls only, looking forward to try with large ones, oorukku poi thaan try pannanum till then i will try with small ones...

Dear Madhu Sree, let me show you how I make sabudana kitchadi.


SABUDANA (SAGO) KITCHADI

Ingredients:
2 cups sabudana
¼ cup green peas ( optional)
¼ cup dry roasted pea nuts (chopped roughly)
2 green chillies slit into 4 and cut across
1 big potato cut into small cubes and fried
2 tbs grated coconut

2 tbs oil
½ tsp cumin seeds
½ tsp mustard seeds
1 sprig curry leaves
¼ tsp turmeric powder
1 tbs lime juice
Little coriander leaves chopped
Salt to taste

Method:

Wash the sabudana and soak it for 3 hours.
After 3 hours drain in a colander and keep aside.

Heat oil in a non-stick pan.
Add in the mustard seeds and cumin seedsand curry leaves.
When they crackle, add in the green chillies and green peas.
Stir for a second, add in the turmeric powder.

Now add in the soaked sabudana and salt.
Fry on a medium heat, stirring gently until the sabudana
becomes translucence. It will be about 5 to 6 minutes.

Now add in the grated coconut, fried potato cubes,
roasted peanuts, and the lime juice.
Give every thing a very gentle stir.
Remove and garnish with the coriander leaves.
Serve hot, taste will be very yummy.



This is how raw sabudana looks:




This is how soaked sabudana looks:




The cooked sabudana kitchadi:

[kugan98]

Ahemm! green apple oorukaai.

GREEN APPLE OORUKAAI

Ingredients:

1 tbs gingelly oil
½ tsp mustard seeds
1 inch ginger cut into sticks
6 pips of garlic cut into sticks
1 sprig of curry leaves

3 tsp of chillie powder
2 tbs of water
2 tbs of vinegar

3 green apples cut into small cubes
¼ tsp roasted fenugreek powder
A big pinch of asafetida powder
Salt to taste

Method:
Heat oil in a non-stick pan. Add in the mustard seeds.
Let it splutter, add in the ginger , garlic and curry leaves.
Sauté till the ginger and garlic are little brown.

Add in the chillie powder, give a quick good stir.
Add in the water and vinegar, allow it to boil.
Add in the cut apple pieces, give a good stir.

Add in the fenugreek powder, salt and asafetida powder.
Combine well, and remove from the stove.
Let it cool completely , before storing in an air tight bottle

[kugan98]

Received mangoes from India.
Enna samaikalaam

[sudha india]

Juice / milk shake pottu kudikkalaam

[madhu]

Mango mousse (eggless) senju saapdalaam..

idhO internet-la thirudiya recipe....

Ingredients

one cake
Mango Pulp-1 1/2 cup
Condensed Milk-1/2 cup
Fresh Cream-1 cup
Mango Essence-1 tsp
Gelatin-2 tsps
(Those u r concerned about using gelatin,U can substitute same amount of pectin or 8.5 grams of agar-agar.)
Water-3 tbsps

Method
1.Grind the pulp into fine paste
2.Blend the mango pulp with condensed milk
3.Whip the cream till it reaches to stiff peak
4.Melt the gelatin with water and add it to mango pulp and mix it vigorously
5.Fold the whipped cream with the mango mix
6.Cut the cake using the mold itself,pour the mix and set it refrigerator for 2 hours

To make Mango glaze on top
Take equal amount of sugar and mango pulp and cook it until the bubbles settle down..Let it cool and then apply on top

To unmold ,slightly push the cake from the bottom and release the mousse....
Since the underneath is cake,u can easily unmold it...But if the mousse looks collapsed and not in form ,
reset the mousse ,keep the mold in freezer for 5-10 minutes...I am sure it works,After u unmold it,
place it in a tray until u need to u serve it

Thats a professional touch,keeping the mousse in cold mode for few minutes,
if your refrigerator temperature doesn't suit to set the mousse...