Kugan's Kitchen Part 7

[dev]

priyasri, u can try slow-cooker recipes... some of my friends who r working say it's very helpful esp for making BF/dinner... dhals(incl sambar ),meat, pulav/biriyanis,soups etc can be cooked in crockpot and they say it tastes better than those cooked in a pressure cooker...it usually takes like 7-8hrs to cook the above said stuffs in a crockpot on low... Just google for crockpot indian recipes and see if it interests u...

here's a link with few crockpot recipes...
http://www.veginspirations.com/searc...oker%20recipes

[kugan98]

kollu kulamba?... super... waiting for the recipe K...

K, don't worry... naan tensionlam aagalai...

Thanks Dev for your nice post.
Also thanks for the tips you gave Priyasri.
I did not think of slow cookers.
I only know how to chop, cut and grind
Thanks and take care, Kugan

[kugan98]

Dev, this kulambu was very tasty when eaten with steaming rice, top with a spoon of gingelly oil.


KOLLU KULAMBU

Ingredients:

200 grms kollu, soaked over night

1 tbs gingelly oil
2 dry red chillies broken
1 tsp mustard seeds
1 sprig curry leaves

To Grind Into A Paste:
200 grms shallots
200 grms tomatoes chopped
6 pips garlic

2 tsp red chillie powder
¼ tsp turmeric powder
3 tsp coriander powder
1 cup of tamarind juice from 1 lime sized tamarind
Salt to taste

1 tbs cut coriander powder

Method:
Boil the kollu, till cooked well. Then grind it into a coarse paste.
Heat oil in a wok, add in the mustard seeds, red chillie and curry leaves.
Let them splutter, add in the ground paste, sauté till oil rises.

Add in the chillie powder, turmeric powder, coriander powder.
Add in the tamarind juice and salt to taste.
Add in the ground kollu paste, let it come to a boil on medium flame.

Add little water if needed. Cook till the gravy is thick .
Add in the cut coriander leaves and remove.
Serve with steaming rice or roti.

[kugan98]

Curry leaves rasam and curry leaves rice is still on the waiting list.
I can see Rose running after me for another tofu recipe.
All coming soon.
Very busy with murukku, cookies, and so on.
Thanks and take care, Kugan

[rajraj]

Hello Rajraj uncle, how is your place now?
Has aunty started making palagarams?
I am sure you will help her to remove fried murukus from the chatty.
Thanks and take care, Kugan

kugan: We are far away from the east coast. We get flooded once in a few years. No cyclones here.
As you know I am banned from the kitchen except to heat water for tea!

Have a fun filled deepaavaLi with a lot of murukku,seedai,kaara boondhi, wheat halwa, jilebi and other snacks! And of course fireworks!

[PARAMASHIVAN]

I am banned from the kitchen except to heat water for tea!

Me too I am banned from leaving Kailash

[dev]

k, will try the kollu recipe... KL recipesku avasaram illai... diwaliku aprom post panninaalum ok thaan...

[Aarthii]

Kuganka,made your thenkulal recipe for Diwali snacks yesterday.It came out well.

Have you started making snacks for Diwali.

Kuganka,Have u posted seven cup cake and mysorepak recipe already?Can u please post those recipes kuganka.Am missing those recipes of yours kuganka.

[kugan98]

Rajraj uncle and P.S Tamby, how we wish if we could be banned from the kitchen,
just like you all. Thanks and take care, Kugan

[kugan98]

his is called the seven cup cake.
The sugar is 3 cups in the original recipe.
I find that 2 cups of sugar is more than enough.
You can add 3 cups if you want.
Kugan98


SEVEN CUP CAKE

Ingredients:
1 cup besan flour
1 cup grated coconut ( only the white part)
1 cup milk
1 cup ghee (little more if you like)
2 cups sugar


Method:
In a wok add a tbs of ghee.
Dry roast the besan till the raw small goes, cool.

In a heavy bottomed pan , add in the sugar, milk,
coconut and the besan, on a low flame cook stirring,
occasionally for about 20 minutes or until the mixture
starts to froth and will start to come off from the sides of the pan.

Slowly pour the rest of the ghee into the pan, while stirring
continuously.
Within few minutes the entire mixture will harden a bit,
and become thick.
Take off the stove and pour it onto a greased plate.
While it is still hot, draw the lines with a sharp knife to make
small squares.
Let it cool for about 20 minutes.
After it is cool you can take out the pieces.