Kugan's Kitchen Part 6

[kugan98]

Suvai ungga kaalai kaatungga. Eppadi sollurathu.
You take so much pain to get recipes for me.Thanks from the bottom of my heart. I did not want to attend the function, but the brides mother forced me to come. I had no choice. I felt very bad in front of so many people.
Thanks Suvai, take care, Kugan98

[kugan98]

Selviem, here is the recipe. Again I could not taste, but my family gave the The secret lies in the freshly ground powder. Kugan98


PAASIPARUPPU IDLI SAMBAR

Ingredients:

1 cup paasiparuppu, boiled till cooked and mashed
1 big onion chopped
1 big red tomato chopped
3 green chillies, slit into 4 and cut across
1 brinjal cut into small cubes
1 small carrot cut into small cubes
1 potato cut into small cubes
¼ tsp turmeric powder
1 tbs thick tamarind juice (optional)
¼ tsp jiggery
Salt as needed

To Roast In ½ tsp Oil And Powder:
1 ½ tbs of kadalai patuppu
1 ½ tsp of coriander seeds
4 dried red chillies
½ tsp fenugreek seeds

To Season:
1 tbs ghee or oil
1 tsp cumin seeds
½ tsp mustard seeds
¼ tsp asafoetida powder
1 sprig curry leaves

Method:

Heat a wok with the ghee. Add in the tempering items.
Let them splutter, add in the onion and sauté till light brown.
Add in the tomatoes, turmeric powder and sauté for a minute.

Now add in the green chillies and the cut vegetables.
Now fry in medium flame for about 2 minutes.
Add in salt and stir fry well.

Now add in required water, tamarind juice and let it boil till
the vegetables are cooked.
Add in the jiggery, and the sambar powder.
Let it come to a boil. Add in the cooked dal and mix well.
Add water if needed to get a sambar consistency.
Let it boil once more, remove and garnish with the coriander leaves.

[kugan98]

O.K friends, tomorrow morning breakfast is garlic bread.
I have called my aunt for the moru-moru chicken.
Aarthii, your rava dosai too coming.
Also the chicken balls. Hold on friends.
Kugan98

[suvai]

adaa saamiyo.....en kaal elaaam ethukunga kugan vendavey vendaaam......saaami kaala iruka athai getiya pidichikonga

en mind ku vara recipes ongaluku ezhutharen avolo thaan....whether it is good or suitable for u to eat is in the testing....hope its better than eating just boiled keerai ....

paasiparuppu sambar looks good

[dev]

Thanks Suvai n K... we'll decide on something by the end of this week... Most of the (so called) good schools are very far from my place... The only school I'm very keen on is vivekalaya... That too is very far... Ippodhaiku we'll put her in some skkol nearby...konnjam perusanaprom paarpom...

Paasiparuppu sambar...yum!!!...will try it soon...

Selvi, I think u've already posted ur verson of tiffonn sambar... but ippo looking for the recipes is sooooooo hard... can u repost the recipe when u find time...

[kugan98]

Dev, I think you made the good decision. I am suffering because the so called good school is so far away from my home. I had to pull strings here and there to get the school. What ever happens, we have to run to the school to get them. Somebody has to stand by to go to school. No school buses go there. Made a very wrong move. Thanks and take care. Kugan98

[kugan98]

Suvai, Suvaio Suvai, Thanks, Kugan98

Suvai, I made your cheese cake. Its so difficult to hunt
for the recipe to copy and paste (lazy)
Do not worry, I will type out your recipe and post with the picture.
Cheers. Kugan

[kugan98]

GARLIC BREAD

Ingredients:

4 hot dog buns, cut horizontally
60 grms of butter
2 pips garlic, make it into a paste
2 tsp olive oil
A pinch of dried parsley
A pinch of Oregano
White pepper to taste
Salt to taste
Grated cheese (optional)

Method:

Cream all the ingredients, except the cheese and parsely.
Apply the creamed paste on the buns.
Heat a dosai kal and toast until lightly brown.
Place on a plate and sprinkle parsely and cheese before serving.
Tasty garlic bread is ready.

[dev]

Dev, I think you made the good decision. I am suffering because the so called good school is so far away from my home. I had to pull strings here and there to get the school. What ever happens, we have to run to the school to get them. Somebody has to stand by to go to school. No school buses go there. Made a very wrong move. Thanks and take care. Kugan98

Hmmm...I can understand K...only time will tell how good the decision we made is...

[kugan98]

Aarthii, there are so many methods to do this rava dosai.
I found a super cook in India, and got this recipe from him.
He is a chef in a famous hotel there. Try it out.
It turned out good for me, better than my own recipe. Kugan98


HOTEL STYLE CRISPY RAVA DOSAI

Ingredients:
¼ cup all purpose flour
½ cup rice flour
1 cup fine rava

1 big onion chopped very fine
1 tbs finely grated ginger
2 tbs finely chopped coriander leaves
1 tbs finely sliced curry leaves
2 tsp very finely chopped green chillies
1 tbs cumin seeds
1 tsp coarsely crushed black pepper
1 cup little diluted curds
About 2 cups of water
salt to taste
oil as needed

Method:
Mix the rice flour, all purpose flour and the rava.
Add the curds and enough water to form a pouring consistency.
Leave it aside for about 15 minutes.

Now mix in all the other ingredients , except the oil.
Now give every thing a proper mix.
If your batter is thick, add more water to get a pouring consistency.

Heat a dosai kal, it should not be very, very hot.
Now pour a ladle full of the dosai batter from the outward base
of the dosai kal. After that slowly fill in if you have major gaps.
Do not worry about the small , small holes.

Pour 1 tbs of oil over the dosai and cover it.
Let it cook on medium flame for about 1 to 2 minutes.
Now remove the cover and, increase the flame.
Cook for another 2 minutes till you see the dosai looking
brown here and there.

Remove the dosai, once you feel it is fully roasted.
The dosai should be served immediately to enjoy the crispiness.

Reduce the flame for a minute before you prepare the next dosai.
Always stir the mixture well before pouring the batter.
Serve it with any chutney or sambar.


This is how it should look on the kal:




Your Dosai should not look this colour:





The right colour of the dosai: