Kugan's Kitchen Part 6

**suvai** · 12th March 2012, 01:22 AM

hello nga kugan......ohhhhh amrutha palam is a very very old dish ngalaa? apo kandipa poduveenga recipe...

i know exactly when u say...u ran from it...

there was one such item that my mom used to force it on all of us......"castor oil" omggggg...athoda oru keerai vagaiyum.....idlyum kodupaanga.....raaama raamaa......nu oduven naan......

I am positive a lot of those rare items have been lost...but now atleast....people like you are try to bring it back...

Family function na....summavaa nga kugan...thalai kaal kai nu ellaathaiyum padaipaanga pola

cauliflr rasam ah??? puthusu thaan enaku.....

I was talking to a friend of mine about vennai puttu....she said her grandmom/mom...used to make it with idiyaapa maavu....(the one you steam & keep aside athu thaaney?)

nov ngovvv....idly looks so soft....ennaa sollunga idly maavai velai thunila pottu ...steam panni....suda suda eduthu thattiley pottu oru tsp nei oothi....super saambaroda/ kaara chutneyoda saapitaaa....adaaa adaaa adaaa thaangov!!!!

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**Aarthii** · 12th March 2012, 03:08 AM

Had a nice potluck at our place yesterday

Here comes the menu

Starters

Batata vada : Made by a maharastra friend,ultimate hit of the potluck.Most wanted by everyone.
Ps: Already made request for the recipe,kuganka if u have please post it.

Veg items

Idli along sambar and coconut chutney(made by me)
Roti's along with Mushroom curry,Aloo subzi,Chole Masala.
Veg pulav

Non veg items:
Mutton curry,
shrimp Masala
Chicken dry
Chicken briyani

Dessert
Poorna Poli (Maharastra style)
Cake

Had a nice time yesterday.

**Aarthii** · 12th March 2012, 03:10 AM

Kuganka,thanks for the ridgegourd curry photo.
Curry taste eppadi irunthathunu neenga sollave illaiye

**Aarthii** · 12th March 2012, 03:13 AM

yes dev,sakthi sambar powder is the very basic and most ingredient for this recipe.
i always use sakthi sambar powder only.

**suvai** · 12th March 2012, 05:35 AM

hi aarthi.....sounds like u all had a good time at potluck....batavada recipe kettu namma kugan kita koduthaa senji oru drooling pic oda pottuduvaanga

Today i tried priya rasam powder to make rasam....

A1 thaan

**Aarthii** · 12th March 2012, 07:30 AM

Yes akka,we had a very good time yesterday.
Come and join us for a potluck suvaika.If u come,i would be happy

Oh,priya rasam powder,Can we get it in indian groceries?

**Aarthii** · 12th March 2012, 07:34 AM

yes definite-a kuganka pic pottuduvanga

yesterday it looks so good suvaika and very yummy too.
My friend made it in a perfect shape,She made some 50 vadas all the vadas were in the same size like machine made ones.

**kugan98** · 12th March 2012, 10:44 AM

NOV anneh, my great grandmother, used this idli paanai.
She gave it to my grandmother, my grandma gave it to my mom.
My mom literally forced it on me. Enna kodumai.

We are all into the non-stick era now.
Well I have to pass it on to Aishu

We can make 8 idlis at a go. One would be enough.

Thanks. Kugan.

**kugan98** · 12th March 2012, 11:03 AM

Originally Posted by suvai

hello nga kugan......ohhhhh amrutha palam is a very very old dish ngalaa? apo kandipa poduveenga recipe...

i know exactly when u say...u ran from it...

there was one such item that my mom used to force it on all of us......"castor oil" omggggg...athoda oru keerai vagaiyum.....idlyum kodupaanga.....raaama raamaa......nu oduven naan......

I am positive a lot of those rare items have been lost...but now atleast....people like you are try to bring it back...

Family function na....summavaa nga kugan...thalai kaal kai nu ellaathaiyum padaipaanga pola

cauliflr rasam ah??? puthusu thaan enaku.....

I was talking to a friend of mine about vennai puttu....she said her grandmom/mom...used to make it with idiyaapa maavu....(the one you steam & keep aside athu thaaney?)

nov ngovvv....idly looks so soft....ennaa sollunga idly maavai velai thunila pottu ...steam panni....suda suda eduthu thattiley pottu oru tsp nei oothi....super saambaroda/ kaara chutneyoda saapitaaa....adaaa adaaa adaaa thaangov!!!!

Suvai you are kindling all my childhood memories .
How I used to wail and cry to drink that horrible castor oil.
My cousins will hold my hands and feet, my mom will lay me on her maddi,
and will close my nose tightly, no choice have to breath, will open my mouth and swallow.
I will get fever if I know the castor oil day is coming

Suvai the goat is not for padayal. To cook for relatives who come come for the virunthu.
I clearly remember, even the blood was used to make a poriyal

Again every summer a goat will be slaughtered to make attu vathal to last a year.

Suvai, you can use the steamed flour, to make the vennai puttu.
That is the short cut:

Try the rasam, my cauliflower is a bit big in size.
Cut them small and use. You can call it a soup also, if not for the tamarind.

Thanks Suvai, nice to read your post. Kugan

**kugan98** · 12th March 2012, 11:12 AM

Dear Aarthii, thanks for your nice post.
Glad that you enjoyed in the pot luck.
I hope every one enjoyed your idli sambar too.

Well Aarthii, let me give you a defination of what is batata vada.
How was the shape, round like a ball or flat like a vadai?
As to what I know batata vada is nothing but our potato bonda.
Every one makes their own style, that is the ingredients will wary a little in each and every once style.

O.K read what is said about batata vada.

Batata Vada is a popular Indian vegetarian fast food in Maharashtra,
India. It literally means potato fritters. The name "Batata" means
potato in English. It consists of a potato mash patty coated with
chick pea flour, then deep-fried and served hot with savory condiments
called Chutney. The vada is a sphere, around two or three inches in
diameter or round lime sized balls.
Although Maharashtrian in origin, Batata Vada is gaining popularity in
the rest of India as well

Preparation

The potato filling and the batter used to coat the filling are the
only two components of batata vada.
The potatoes are boiled, mashed coarsely and kept aside. Vegetable oil
is heated in a pan and ingredients like asafoetida, mustard seeds,
chillies, onions, curry leaves are added and fried for a couple of
minutes till onions are translucent. Then, ginger-garlic paste,
turmeric, salt are added and fried for a few seconds. The mashed
potatoes are then added to this mixture and cooked further for a few
minutes.
A thick batter is made using chick pea flour, seasoned with salt,
turmeric and red chilli powder. Sometimes baking soda is also added in
a small quantity to make the batter fluffier. To make the fritters,
little balls of the potato mixture is coated in the batter and
deep-fried in a couple inches of hot vegetable oil.

Serving

Batata vada is typically served very hot with green chillies and
chutneys of various types. The most common way to eat it though is in
form of Vada pav.