Kugan's Kitchen Part 7

[NOV]

K, you are the expert for cooking for so many ppl... neengalE kai virichaa eppadi?
I don't like baking and the only oven I use is the microwave oven.
Usually when I cook for big groups, I will do batch by batch - many advantages in this. Chances of it going wrong is minimal. Also if one batch is not up to mark, you still have other batches.

[Suja Rajkumar]

Hello K,
Belated happy Deepavali to you and KK's friends. In reply to Priyasri's question, the Aluminum trays can be used to cook in the oven. I use them a lot. There are long ones(called full size) and 1/2 size ones. The 5 L cooker contents will fit the 1/2 size pans. But you will need 3 times that to fill a full size pan. Have used these trays for a long time now and my 2 cents worth thought. Also the pans can be heated on a stove top as well, in medium heat. I have made the briyani gravy transferred to the tray and added the rice to it and used the oven for Dum. Hope this helps. Take care.

Regards,
Suja

[nithishri]

Belated happy diwali to one and all.
Egg - mania. I bought way too many eggs from the store after listening to the advice from my neighbour that including eggs every day in diet keeps us healthy
Now the question is what to prepare with it.

Scrambled eggs, Omlette, stuffed omlette, egg curry, egg paniyaram, egg roast, simple boiled egg, egg in tamarind gravy and the list goes on.
So while I was making this list, I found a interesting recipe in my recipe book which i wrote may be from a TV program or samayal book.. Not sure. I prepared this at home and it came out pretty well.

I later realised that I can substitute eggs with chicken or mutton and it would still taste great.Here is the recipe.


Varutha Thenga Egg curry.

Ingredients

To roast in Coconut oil and grind
Egg - 4
Coconut scrappings - 1/2 cup
Pepper corns - 2 tsp
Cardamom - 2
cinnamon - small stick
Jeera - 1tsp
Sombu - 1tsp

other ingredients
Onion - minced - 1
Tomato - 2 medium
Ginger garlic paste - 1tsp
Turmeric - 1tsp
Chicken masala or Chilly powder or Chilly - coriander powder - 1tsp
Green chilly -2 small.


To garnish
Curry leaves.

Method:
1) Take a kadai and pour 1tbsp coconut oil when hot. Add the , pepper corns, cardamom, jeera, sombu and cinnamom sticks and coconut scrappings one by one. Roast the whole thing until the coconut turns golden brown. Remove from flame. Cool it dowm and make a paste. Not required to add water while grinding.

2) In the same vessel, add some more oil and saute the minced onions, green chillies chopped followed by ginger garlic paste and tomato. Once the raw smeel of ginger garlic paste is gone and tomato turns pulpy, add the ground paste.

3) Add some turmeric powder, chicken masala and fry still raw smell of the powders go away. Adjust the consistency by adding water. Add the boiled eggs towards the end. Either whole or cut into two.

4) I prefer the consistency equal to that of a thokku so it goes well with Rice, dosa and Roti.

5) Finally garnish the curry with fried curry leaves in oil.

[nithishri]

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.

Awesome Kolambu akka. I like all versions of Kollu. Thank you so much

[kugan98]

K, you are the expert for cooking for so many ppl... neengalE kai virichaa eppadi?
I don't like baking and the only oven I use is the microwave oven.
Usually when I cook for big groups, I will do batch by batch - many advantages in this. Chances of it going wrong is minimal. Also if one batch is not up to mark, you still have other batches.

NOV anneh, thanks for your nice post.
A very nice tip, cooking batch by batch, sure many advantages anneh.
I only cook white rice batch by batch, for a big group.
Thanks and take care, Kugan

[kugan98]

Hello K,
Belated happy Deepavali to you and KK's friends. In reply to Priyasri's question, the Aluminum trays can be used to cook in the oven. I use them a lot. There are long ones(called full size) and 1/2 size ones. The 5 L cooker contents will fit the 1/2 size pans. But you will need 3 times that to fill a full size pan. Have used these trays for a long time now and my 2 cents worth thought. Also the pans can be heated on a stove top as well, in medium heat. I have made the briyani gravy transferred to the tray and added the rice to it and used the oven for Dum. Hope this helps. Take care.

Regards,
Suja

Dear Suja I hope you all too had a very nice diwali.
Thanks Suja you are our saviour.
There Priya , I told you, we have many friends who will come to your help.
I am sure you can ask more of your doubts from Suja.
She is another expert in cooking.

Thanks Suja for your nice help.
Please do chip in when ever you are free.
Thanks and take care, Kugan

[kugan98]

Hello Nithima, how was your Diwali celebrations?
Nice list of egg recipes., your varutha tenga egg curry seems very yummy to read.
I might try it out with a vege.

Try out the kollu kulambu and give us the feed back.
Thanks and take care, Kugan

[kugan98]

Friends try this simple cucumber dal.

CUCUMBER DAL

Ingredients:

¼ cup channa dal soaked and boiled till cooked.
Drain the ¼ cup water and keep aside.

1 tsp oil
½ tsp cumin seeds
A pinch of asafetida powder
2 tbs chopped onions
1 sprig curry leaves
1 tsp ginger finely chopped
1 tsp garlic finely chopped
2 tsp green chillie paste

½ tsp chillie powder
¼ tsp turmeric powder
¼ cup of channa dal boiled water
1 cup peeled and chopped cucumber
Salt to taste
Little cut coriander leaves.


Method:

Heat the oil in a wok, add in the cumin seeds, let it crackle.
Add in the asafetida powder, add in the onions and sauté well.
Add in the curry leaves, ginger and garlic, sauté well adain.
Add in the green chillie paste, add in the cooked channa dal.

Give a good stir, add in the chillie powder, turmeric powder.
Give a good stir, add in the ¼ cup of the channa dal water.
Add in salt and the chopped cucumber.
Let it come to one boil, remove and garnish with cut coriander leaves.

[PARAMASHIVAN]

Kugan ka

Suran pOr ellam epadi irunthichu, neenga Tarakasuranai azhichutEla

[rose75]

Kuganka, how was Deepavali?
Why is the thread so quiet? all still in holiday mood.
Kuganka post some recipes for us. Holidays now and let us cook something for the family.
My friend was talking about paprika rice, do you know anything Kugan.