Kugan's Kitchen

[kugan98]

Sothanai comes for everyone.
As I have said before we are not BORN with recipes.
Its from grandmothers, mother, relatives and friends.
You cannot find two households cooking the same type
Of the simple sambar. The taste will surely vary.
Recipes are only guidelines, you add and minus to make
Your dish tastey. I always modify the recipe to suit
My family. Lastly the pictures are my very OWN.

O.K now lets celebrate with a sweet payasam

[kugan98]

[tscii]
Try this simple Payasam.

RAVA PAYASAM

Ingredients:

1 litre milk
400 ml water
100 grms rava roasted with a tsp of ghee
200 grms sugar
1 tbs cashew nuts roasted with ghee
1 tbs raisins roasted with ghee
¼ tsp cardamom powder
2 tbs ghee

Method:

In a pot add the milk and water and boil it.
When it boils, slow the fire and add the rava
Little by little, keep stirring to see that no lumps form.
When the rava is cooked add the sugar and stir.
Now if your payasam is thick you can add more milk.
Now add the cashew nuts and raisins and the cardamom powder.
Stir well and remove from the stove and serve.
Your payasam should look watery when you remove from stove.
It will become thick when it cools .

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[kugan98]

[tscii]
Now for a tangy green chillie dish.

GREEN CHILLIES IN CREAMY SAUCE

Ingredients.
200 grms green chillies slit and seeds removed.
2 tbs coriander powder
1 tbs chillie powder
1 tbs tamarind paste
½ tsp mustard seeds
½ tsp cumin seeds
¼ tsp fenugreek seeds
¼ tsp tumeric powder
2 tbs chopped coriander leaves
4 tbs oil
1 sprig curry leaves
Salt to taste

To roast and powder:
2 tbs sesame seeds
2 tbs peanuts
1 tbs cumin seeds

To grind to a paste:
1 big tomato chopped
1 big onion chopped
½ inch piece ginger
5 pips of garlic
3 tbs grated coconut

Method:
Fry the green chillies a little in the oil. Remove.
In the same oil, add the cumin seeds, mustard seeds
Fenugreek seeds and curry leaves.
When the seeds crackle add the ground paste and cook for 2 mins.
Add the tumeric, coriander, chillie powder and also
The roasted powders. Cook over medium heat stirring.
Now add 2 cups of water and tamarind pulp and bring to a boil.
Add the fried green chillies and salt.
Simmer until the gravy thickens and the juices of the gravy gets
Absorbed by the chillies. Add the chopped coriander leaves.
If you like you can add a tsp of sugar towards the end.
Note: If you like you can cut the green chillies into 2 inch pieces.

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[kugan98]

[tscii]
This is good for health.

SUNDAKAI PRETTAL

Ingredients:
½ cup sundakai mashed and washed
1 big onion chopped
3 pips of garlic
2 tbs thick tamarind juice
1 tbs sesame seeds roasted and pounded
¼ tsp tumeric powder
Little coriander leaves
Little curry leaves
A pinch of jaggery
1 tbs oil
Salt to taste

To grind:
6 red chillies
2 tbs coconut
2 tsp coriander seeds
½ tsp cumin seeds

Method:
Heat oil in a wok, add the sundakai and onions and
Sauté well till the colour changes.
Add the tamarind juice, salt, tumeric powder and jaggery
And enough water and cook.
Add the ground ingredients and the garlic and cook
Till the gravy is dry. Add in the roasted sesame seed powder
Dish out and garnish with coriander leaves and curry leaves.
Serve with rice.

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[kugan98]

[tscii]
Perandai Thuvayal

This thuvayal has good medicinal value
Botanical name is: Cissus quardrangularis.


Perandai Thuvayal:

Ingredients:
1 cup young tender perandai
¼ cup shredded coconut
6 green chillies
2 small red onions
2 pips of garlic
2 tsp tamarind paste
2 sprigs curry leaves
Salt to taste
¼ tsp mustard seeds
¼ tsp urad dal
Oil.

Method:
Wash and cut the perandai into pieces.
In a wok add 2 tsp of oil, add the onions,
Garlic, green chillies, curry leaves, coconut,
And the tender perandai. Saute nicely.
If not well sauted , the perandai has a tendency
To itch. Let it cool. Then grind it with salt in a mixie.
Remove from the mixie. Heat a 1 tsp of oil temper with
The mustard seeds and urad dal. Pour it over the thuvayal.
Mix and serve with rice.

This is how the fresh perandai looks like:

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This is the Thuvayal:

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[mayaa]

Hi Kugan

Nice thread.. keep up the good work.
R u from malaysia ?

[kugan98]

Thank you Mayaa for the nice words.
Compliments are like boosters to us.

Yes I am in malaysia.

[Thalafanz]

Thank you Mayaa for the nice words.
Compliments are like boosters to us.

Yes I am in malaysia.

I didn't know u r Malaysian...

[kugan98]

Dear Mr. Yoga, I am from India, now I am in Malaysia.

[kugan98]

[tscii]
Normally I would steam the broccoli florets, add salt
Pepper powder and garlic powder and serve it.
For a change I made gravy.

BROCCOLI IN GRAVY

Ingredients:
250 grms of broccoli florets.
1 big potato cut into cubes
½ tsp ginger paste
3 pips garlic smashed
1 big onion chopped
2 tomatoes chopped
¼ tsp tumeric powder )
2 tsp chillie powder ) make into paste
2 tsp coriander powder )
¼ tsp pepper powder
1 green chillie sliced
¼ tsp cumin seeds
1 sprig curry leaves
Little coriander leaves for garnishing
3 tsp oil
Salt to taste

Method:
Heat oil in a pot, add the cumin seeds and curry leaves.
Add the onions and green chillie. Saute for a while.
Now add in the ginger, garlic, tomatoes and the potatoes.
Saute nicely, Now add in the mixed paste and stir nicely.
Add in the broccoli with a pinch of sugar. Mix nicely.
Add enough liquid to form gravy, add in salt and pepper.
When done add the garnishing and dish out.

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