Kugan's Kitchen Part 7

[kugan98]

Wowie-zowie!!!!

Both are my wifey's favourite vegetables, and what great combination they make (for her) athula tofu mix pannunA she'd be in heavens.

K sis, troube is, potato is my life-long enemy. Not that I resent it, but I have trouble with the boiling part. Sometimes underboiled, sometimes over...onniyum puriyala...very frustrating...and I don't like to poke them amidst boiling to check if its cooked and break the cubes...what is your suggestion/tips?

Ithula half-boiled-nu vera solluringga....

Groucho anneh, thanks for your nice post.
Groucho anneh, the reason for us to half boil the potato is, the potato will take longer to cook than the long beans.
What you can do is, add the potato to cold water, then boil it.
It will take about 10 to 15 minutes to half boil, for a medium potato.
For full boil, it will be about 30 minutes. Anneh no harm in poking slightly while boiling
Do not cube them before boiling. Thanks and take care, Kugan

[kugan98]

Wow Kugan akka amazing stuff, kalakurEl

Thanks P.S Tamby for your nice post and compliments.
Take care, Kugan

[kugan98]

Selviem, I am so glad for you and all the children.
I am not there to watch the happiness in the childrens face.
I am sure your tiredness will just disappear to see the children happy.


Selviem please post your version of long beans.
Nice to have different ways of cooking a dish.
Thanks and take care, Kugan

[PARAMASHIVAN]

Kugan akka / Others

Can some one post me some nice receipes for "Saag " curry, I mean the NI style, not Tamilian style. thanks

[kugan98]

Rose, thanks for your nice post.
Please do feel free to ask for recipes.
This keerai bonda is nothing, they do it in the village for sudden visitors.
You know you add cabbage and it becomes cabbage bonda,
The same way, carrot, and any grated vege and call it that bonda.

My grandma mixes moong dal and urad dal and makes small bondas.
For that she will make a dip of sweet sour chutney.
I will post it soon for you.
Thanks and take care, Kugan

[kugan98]

KEERAI BONDA

Ingredients:

1 cup besan flour
¼ cup corn flour
1 tbs rice flour
½ cup very finely cut onions
2 tbs finely cut green chillies
1 tsp ginger grated
1 tsp aniseeds
A good pinch of baking soda
A good pinch of asafoetida powder
Salt to taste

300 grms spinach , only leaves, cut fine
Little water
Oil for frying

Method:

Mix all the ingredients from besan flour to the salt, well.
Now in a bowl add in the finely cut spinach leaves.
Add in the flour onion mixture. Use your fingers and mash them well.
Just sprinkle little water to bind the mixture well.
PLEASE DO NOT ADD LOT OF WATER.

Now heat a wok with the oil.
When the oil is hot, just wet your hands, take little mixture.
Shape them into small balls, and fry them in oil till cooked well.
Keep the flame low , do not burn the keerai bonda.

Remove on kitchen paper, serve with chillie sauce.


NOTE: In the villages, this is served as a side dish for lunch.
In the city, this ia a appetiser.
You can use any keerai as you like, ara keerai, spinach,
drumstick leaves , siru keerai and so on.

[kugan98]

Kugan akka / Others

Can some one post me some nice receipes for "Saag " curry, I mean the NI style, not Tamilian style. thanks

P.S Tamby, saag is nothing but palak keerai.
It is something like our keerai kadayal.
You can add potatoes, or panner or chick peas or non-vege item.
Little variations with yogurt, coriander powder and so on.
I will post it soon for you.
Akka irukka bayam enn
Thanks and take care, Kugan

[NOV]

K sis, troube is, potato is my life-long enemy. Not that I resent it, but I have trouble with the boiling part. Sometimes underboiled, sometimes over...onniyum puriyala...very frustrating...and I don't like to poke them amidst boiling to check if its cooked and break the cubes...what is your suggestion/tips?

It will take about 10 to 15 minutes to half boil, for a medium potato.
For full boil, it will be about 30 minutes. Anneh no harm in poking slightly while boiling

the best way to cook or undercook potato is to use the pressure cooker... 1 whistle and its nearly ready.

using a small knife to check is better than using a fork which will make the potato messy. I guess all the best chefs still check to see whether the food is cooked or not


here is a simple method to do mashed potatoes.

best is to use Russet potatoes as they do not become watery.
wash potatoes with skin and cook with water abt an inch above the brim of the potatoes. add enough salt. check to see whether they are done ( ) and when the kniofe goes through easily, switch off the flame and discard water immediately. then return pot to fire so that the potato is completely evaporated (a few mins would do)
then leave it to cool, after which you can remove the skin easily.
now mash the potatoes and add fresh milk, butter and pepper. add more salt if desired.
as you mash, add more milk for a creamier taste and stop when the potato is of the right consistency.
this is the basic recipe for mashed potatoes... use your imagination to make it more desirable (almond slivers for crunchiness, raisins for sweet tooth, etc)

[Ramrish]

Lotsa new recipe there kugan..have to try one by one...
Friends,iam gonna be missing in action for next week,as we are goin to my bil's place for a week...

[gulabjamun]

Thanks Kuganka, the keerai bonda looks so delicious. Your recipes are all mouthwatering.
Let me try and post the feedback to you.
Thanks Madhu shree for your simple recipes too.
I love very simple recipes for daily cooking.
Thanks