Kugan's Kitchen Part 7

[kugan98]

Dear Aarthi, here is the recipe for soya keema dosai.
You can use minced mutton, or chicken in place of the soya chunks.
Kugan



VEGETARIAN KEEMA DOSAI

Ingredients:

Dosai flour to make dosais.

For fillings:

(A)
1 cup soya chunks
1 pip garlic smashed
1 small piece ginger smashed
1 small piece cinnamon stick
Little salt
Enough water

2 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
1 tsp ginger paste
1 tsp garlic paste

1 big onion finely chopped
Salt to taste
2 red tomatoes finely chopped
1 tsp chillie powder
¼ tsp turmeric powder
1 tsp coriander powder
¼ tsp garam masala powder

2 tbs of frozen green peas
Salt to taste
2 tbs of chopped coriander leaves

Method:
Boil all the ingredients in (A) for about 5 minutes.
Remove and wash in fresh water for two to three times.
Drain and squeeze out the water completely. Chop it into very small pieces.
Keep aside.

Heat the oil in a wok, add in the mustard seeds, let it crackle, add in the cumin seeds.
Add also the curry leaves, ginger and garlic paste. Stir fry well.
Add in the onions and little salt, sauté well till the onions turn lightly brown.
Add in the tomatoes, and cook till they turn mushy.

Add in the red chillie powder, turmeric, coriander and garam masala powders.
Give a nice stir, add in the chopped soya chunks and the green peas.
Cook well till all the spices are mixed well. Sprinkle little water if needed.
Stir fry till dry. Add in the cut coriander leaves and remove.

Now put a dosai kal, and make a dosai. Spread 2 tbs of the cooked keema.
Just like we do for masala dosai. Pour little oil all around the dosai.
When the dosai is cooked, fold it into two and remove and serve hot.
You do not need any chutney for this.

[kugan98]

Hello kugan and others!
Pillayar chathurthi vazhuthukkal!This year we cannot celebrate nor do offering to god..so thinking about making ammini kozhukattai for snack..

Neenga ellam enna variety kozhukkatai seiya poreenga?

Dear Ramrish, thanks for your nice post.
Sorry that you cannot celebrate Pillayar Chathurthi.
I feel no harm in making little kozhukattai, for the children to enjoy.

Well I normally, make mothagam, sweet and savoury kozhukkatais.
three types of rice, sundal and payasam for prayers.
Also there will be pori and sugar cane.
Thanks and take care, Kugan

[kugan98]

KUGAN'S KITCHEN WISHES A VERY HAPPY PILLIAR CHATURTHI.

TO EVERY ONE IN THE KUGAN'S KITCHEN.


May Lord Ganesh bring good luck and prosperity!
Happy Vinayaka Chaturthi......

[dev]

Aarthii and K, I've already posted our version of the dal as uppu paruppu/ilai paruppu... U should be able to find it on the blog... Usually this dal is not seasoned...Ghee is a must for this dal...

[dev]

soya keema dosai pics are too good K... I love soya chunks... senju paarthiduren innike...

[Madhu Sree]

soya keema dosa supernga K.. naan kandippaa senju paakkaren

I have dosa flour, soya chunks I will do it tonite and tell u

PS: oil konjam adhigam pola naan ivlo podave maaten enakku kai varaadhu...

[kugan98]

Aarthii and K, I've already posted our version of the dal as uppu paruppu/ilai paruppu... U should be able to find it on the blog... Usually this dal is not seasoned...Ghee is a must for this dal...

Dear Dev, thanks for your nice mail.
Dev, I found your recipe for uppu dal.

Maybe the recipes vary from place to place.
All our relatives will do dal as I have stated,
No onions, curry leaves or coriander leaves.
We call it paruppu kadayal. It is served in a virunthu,
before serving the sambar.
Anyway thanks Dev, I am reposting your recipe for Aarthii.

Uppu Paruppu: By DEV

1. Cook a cup of thoor dhal along with a1/2 tsp oil & turmeric pwd. Cook until soft & the dhal just starts to brekup. Don't let it cook too long ,or the dhal will become a paste. Mash the dhal lightly.

2. Add 1/2 medium onion chopped finely, 3 cloves garlic chopped finely, few curry leaves torn roughly,Kongu spl masala powder and salt. Cook for 5 mins. The dhal should be thick(of dosa batter consistency)

3. Switch off flame & add in chopped coriander leaves & a tbsp of ghee. Mix well.

4. Serve with rice & more ghee if u wish. Yum. Avarakkai porial goes well with this. U can prepare he poriyal the same way as mentioned in the brinjal-potato poriyal recipe.

Adding ghee to the dhal is a must(either as the last step or while serving). Don't ever think of skipping it.

[kugan98]

Here is the picture of paruppu kadayal with ghee.

NOTE: sorry the picture is upside down.

Kugan.

[kugan98]

Dev, do try the soya keema dosai.
It was a hit in my house.
Thanks and take care, Kugan.

[kugan98]

soya keema dosa supernga K.. naan kandippaa senju paakkaren

I have dosa flour, soya chunks I will do it tonite and tell u

PS: oil konjam adhigam pola naan ivlo podave maaten enakku kai varaadhu...

Dear Madhu Sree, thanks for your nice post.
Do try the keema dosai.

Madhu Sree, ennakku kai konjam perusungo

Thanks and take care, Kugan.
P.S please check your e-mail.