Kugan's Kitchen Part 7

[PARAMASHIVAN]

PS Thamby this one is not Wattalappam but may be match your taste buds Vattayappam

http://www.erivumpuliyumm.com/2011/1...s-steamed.html

Thanks akka , though I am not a great fan of sweet dishes, this one is tempting , thanks again

[kugan98]

K,

THank you very much for both the sweet delights. Both look like a very very light snack for the tea time. I just now googled for the mold thinking of alternative

I also came here to give you the recipe of Puliserry from the mami, which goes well with sevai and pappadam.

Puliserry 1 Without Coconut

THuvar dal - 2.5 tbs

Rice - 1.5 tbs

Pachai milagai - 6

Curd - 1 cup mixed in 1/2 cup water

Milk - 1 cup

Seasoning - Mustard seeds - 1tsp, Whole red chilles (neeta milgai) - 2, Vendayam - 1/4 tsp, curry leaves

Method:

Dry fry the rice and thuvardal for 3 to 4 mins , once it cools grind it to a paste along with green chilles and little water. Season the given ingredients , meanwhile mix the paste with the milk and add this mixture to the seasoning, do not boil this just oru kothi vandavudan take it off the stove and once this cools add the salt and curd water mixture. at this stage it can be heated in medium heat but this too should not boil take it off the stove otherwise it will curdle.

Puliserry 2 with coconut

Coconut - 1/2 mudi

Pachai Milagai - 6

Curd water Mixture same as above.

Seasonig same as above.

Grind the coconut and green chilles to a paste (not too smooth) mix it with 1 cup water. Season the given ingredients and then add the coconut mixture keep the flame in medium once it slightly boils add the curd water mixture and slightly boil and take if off the stove immediately.

Note

In both ways once can use vegetables like Okra, Chow Chow or WHite Pumkin. If you wish to use after seasoning throw the vegetables in and with minimum minimum water boil them.

Mami told both will go with sevai and she has served me that day the one without coconut. Oh I did not even know.

Dear Sangeetha, here is the Puliserry, that I cooked.

[kugan98]

Thanks akka, I will try it, but it looks like Caramel triffles? If so it is easier to buy from supermarkets than making it

P.S Tamby You have to cook it to see the taste.
Anyway, triffles and these caramel puddings are so different, that's what I think.
Anyway thanks and take care, Kugan.

[kugan98]

then you are like me. I too like sour dishes. every time I pass through immigration same thing here, heart will be beating at a different range. madam always bring one extra baggage. fulla foods, some swami padams, few indian dresses which all my family gave. but mostly the baggage is full of foods. friendsku gifts sweet snacks for them etc. only this time I learnt what is very imp to bring and what is less imp.

Will you use malaysian dried red chilles for these kind of paste or the indian ones. When ever I visit chinese stores they sell lot of whole long red chilles in packets and its cheap compared to indian but i do not know how spicy it will be so never buy.

I also buy mexican arbol peppers ( kaanja neeta milagai ) it looks light in color compared to our neeta milagai but sema kaaaaaaaaaaaram.

You are right Sangeetha, we are allowed 23kg of 2 bags. One bag would be full of all kinds of dried food.
Meerra too would take back all kinds of Malaysian food that she misses.
One of the item would be dried chillies, all neatly cut into small pieces with most of the seeds removed.
The next bulk item would be Baba brand red chilli powder.

Sangeetha I too find the red chillis found there to be thick and somewhat little blackish.
The paste would not be as red as we get here, also it would not be that kaaram.

Sangeetha you know what we do, cut up the red chillis, soak them in very hot water.
use gloves and wash them twice, you can see the water like little black.
now you blend the chilli, with shallots, and little garlic, then saute them with little oil.
This way the paste will last longer than the raw paste.
Thanks and take care.

There are many types of red chillies, I use this type:

[kugan98]

PS Thamby this one is not Wattalappam but may be match your taste buds Vattayappam

http://www.erivumpuliyumm.com/2011/1...s-steamed.html

Dear P.S Tamby and Sangeetha, here in Malaysia we have our own vattalappam.
It is called steamed rice cake, I will do and post with picture.

Tomorrow is my son's Government exam. He is very relaxed.
I am only very stressed and scared.
Early morning have to go to temple, will come home and do if time permits.
Thanks and take care, Kugan.

[kugan98]

Thanks NOV anneh for the fresh cucumber salad, looks very simple and easy.

I made made a similar one on Monday for my son's prefect's party. Each person had to bring 2 items.
Cut up the cucumber, red chilli, onions, pineapple,
added, sugar, vinegar, and salt. Mixed up the lot and gave as salad
The other was ghee rice. Thanks anneh . Kugan.



NOV anneh, is there anything called pickling cucumber, or is it our cucumber

[kugan98]

Hello everybody

So many pages and recipe to catch up..........
Ellarukkum Happy Navarathri.

Hello Sudha, hope you enjoyed your trip well.
Take your time to go through the recipes.

Happy Navarathiri to you too.
Take care, Kugan.

[NOV]

NOV anneh, is there anything called pickling cucumber, or is it our cucumber

I think our cucumber should do fine

All the best for Kugan's PMR - smart boy, he will get 9As, don't worry!

[kugan98]

IT IS CELEBRATING TIME AGAIN.

KUGAN'S KITCHEN WISHES OUR BELOVED SUDHA

A VERY HAPPY BIRTHDAY, BLESSINGS FROM SRI RENGANATHAR

FOR A HEALTHY, HAPPY AND LONG LIFE.



HERE IS YOUR CAKE:






YOUR SWEETS SUDHA:

[kugan98]

HAPPY GANDHI JAYANTHI