Kugan's Kitchen Part 7

[kugan98]

Dear Sangeetha, I cooked this specially for you.
Enjoy. Kugan


POTATO PULAO IN A RICE COOKER

Ingredients:

(A)
2 tbs ghee
½ inch cinnamon stick
3 cloves
3 caradamom pods
1 bay leaf
1 onion sliced
2 tsp ginger garlic paste
1 ½ cups of tomato puree made from 2 tomatoes

(B)
To dry roast and grind into paste:
2 tsp coriander seeds
2 red chillies
+
3 tbs grated coconut
2 green chillies
½ cup coriander leaves
½ tsp garam masala powder
Dry roast the coriander and chillie, then add the other ingredients.
Add little water and grind to a smooth paste

(C)
To marinate the potatoes:
10 small baby potatoes
3 tbs curds
2 tsp rice flour
½ tsp chillie powder
¼ tsp garam masala powder
Salt to taste
Skin the potatoes, prick them all over with a fork.
Marinate them in the mixture for about 20 minutes.
Shallow fry them till they are nicely roasted. Keep aside

(D)
1 cup basmathi rice soak for 20 minutes, drain and keep aside.
1 ½ cups of warm water.
Salt to taste
Few mint leaves

(E)
1 big onion, sliced and fried till golden brown, keep aside
Little cut coriander leaves

Method:
Heat ghee in a wok, add in all the ingredients in (A)
Sauté till the raw the raw smell goes.
Add in the ground paste (B) and sauté well again.
Now add in the roasted potatoes (C ) and give a quick stir.

In a rice cooker, add in the cooked potato masala.
Add in the strained rice, water, salt and mint leaves.
On the switch and let it cook.
When cooked, you can fluff up the rice with a fork.
Garnish with the fried onions, coriander leaves and serve with a raitha.

NOTE: You can cook it in a pressure cooker too.

[PARAMASHIVAN]

Belated wishes Sangeetha akka

Kugan akka

Just a doubt, when making chinese chillie oil, do you fry the chillie seeds before soaking them in the oil ?

[rajraj]

paramashivaan: Here is something about you. You asked about 'naaval pazham' (jambu). But, you forgot one of your own names. Jambulingam/jambukeswaran is the name of the deity in Thiruvaanaikaaval near Srirangam/Trichy. I suggest you visit thiruvaanaikkaaval to make see for yourself !

[PARAMASHIVAN]

But, you forgot one of your own names. Jambulingam/jambukeswaran is the name of the deity in Thiruvaanaikaaval near Srirangam/Trichy.

Kuzhanthai

EmmakE UbathEsama , Ithai yaam arivOm maganE

I suggest you visit thiruvaanaikkaaval to make see for yourself !

Thanks Uncle, Next year I am certainly planning a TN visit , only problem is booking a 4 week holiday from work , and my other concern is the heat in TN , you see I am used to Cold climate in Kailash

[kugan98]

Belated wishes Sangeetha akka

Kugan akka

Just a doubt, when making chinese chillie oil, do you fry the chillie seeds before soaking them in the oil ?

Dear P.S Tamby, thanks for your nice post.
We do not fry the chilli seeds when we do chilli oil.
The seeds are there for heat, what you can do is remove little of the seeds.
The seeds will be cooked when you pour the hot oil on the chilli flakes.

Try this way,

15 dry chillies, grind in a mixie to form coarse flakes.
put them in a heat resistant container with a cover.
heat olive oil or peanut oil till it starts to smoke..
let it cool for about 3 minutes or to 225 degrees F.
Pour the oil over the flakes. add 1 tbs of sesame oil.
let it cool , cover and use as you like.

Note: If you like you can add in 1 pip of crushed garlic in the container,
before adding the hot oil.
Enjoy, Kugan

[kugan98]

paramashivaan: Here is something about you. You asked about 'naaval pazham' (jambu). But, you forgot one of your own names. Jambulingam/jambukeswaran is the name of the deity in Thiruvaanaikaaval near Srirangam/Trichy. I suggest you visit thiruvaanaikkaaval to make see for yourself !

Rajraj uncle, you are bring back old memories of my visit to the temple.
Thanks uncle, Kugan

[kugan98]

Kuzhanthai

EmmakE UbathEsama , Ithai yaam arivOm maganE



Thanks Uncle, Next year I am certainly planning a TN visit , only problem is booking a 4 week holiday from work , and my other concern is the heat in TN :Frightened: , you see I am used to Cold climate in Kailash

Do not worry P.S Tamby, with God's Grace, it will be raining dogs and cats during your visit.
So enjoy the cold Kugan

[kugan98]

PEAS MUSHROOM CURRY

Ingredients:

3 tbs oil

TO grind to paste:
1 inch ginger
1 big onion chopped
3 dry red chillies
2 green chillies
½ tsp cumin seeds
5 cashew nuts

4 tbs tomato puree
1 tsp coriander powder
1 tsp red chillie powder
½ tsp garam masala powder

1 cup of water
300 grms oyster or button mushrooms, quartered
1 cup fresh green peas
Salt to taste

1 cup whisked plain curds
Little cut coriander leaves

Method:
Heat the oil in a non stick pan.
Add in the ground paste, sauté well till the raw smell goes.
Add in the tomato puree, coriander, chillie and garam masala powders.
Sauté till oil separates. Add in the water and let it come to a boil.

Add in the mushrooms, green peas and salt to taste.
Do not over cook the vegetables. The gravy should be thick.
Remove from the stove and add in the well beaten curds.
Mix well, garnish with the coriander leaves and serve.

[NOV]

K, I think its time to introduce our friends to some of Malaysian delicacies...
Here is one all time favourite snack... Bak Chang Kueh or Appam Balik





awaiting your recipe and photos

[gulabjamun]

Belated happy birthday to you Sangeetha akka.
Hope you enjoyed yourself.
Gulabjamun