Kugan's Kitchen

[kugan98]

[tscii]
I think I owe this recipie to Kavitha Senthil
I will not say that it will be similar to what she had in Penang.
This is how we do.

VEGETABLE KURMA

Ingredients:
2 cups mixed veges (carrots,cauliflower, beans etc ) parboiled
1 big potato boiled and quartered
2 medium onions chopped
1 big tomato chopped
3 fresh red chillies slit
1 ½ tbs coriander powder
½ tsp tumeric powder
1 tsp roasted aniseed powder
¼ tsp white pepper powder
3 tbs of ghee or oil
1 sprig curry leaves
Salt to taste

To Grind:
(A)
1/2 tsp ginger paste
1/2 tsp garlic paste
4 green chillies
little coriander leaves
little mint leaves

(B)
1/2 cup scrapped coconut
1 tsp poppy seeds roasted
6 cashew nuts


To Temper:
½ tsp aniseeds
1 inch pc cinnamon stick
3 cardamoms
1 bay leaf
3 cloves

To Garnish:
Chopped coriander leaves
1 tbs or more lime juice

Method:
In a pot add ghee or oil. Add in the tempering ingredients.
Let them splutter, add in the chopped onions, fresh red chillies and curry leaves. Fry till the onions are golden brown.

Lower the flame and add in the ingredients in grind section (A)
Fry for about 2 minutes, add in the coriander powder, tumeric powder salt and little sprinkling of water and continue to fry on low heat till oil rises to the top. Stir well till the masala is fried nicely.
Now add in the chopped tomatoes and continue to cook till the tomatoes turn mushy.

Now add the ingredients in grind (B) section and the roasted aniseed powder. Add about 3 cups of water ( more if you want ).
Mix well and let it come to a simmer . You will find the gravy thickening once it comes to simmer

Now add in all your veges and pepper powder. Let it simmer for another 2 to 3 minutes on low heat.
Taste for salt and remove from heat.
Garnish with chopped coriander leaves.
When the kurma has cooled a bit add in the lime juice and mix gently.


Note: Kurma for parottas and iddappams are made a little watery.
For biryanis and pulaos it is made a bit thick.
My kurma is a bit watery for I made that for Iddiyappam.


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[superspiczy]

Hi Kugan,

How have u been? Its been long since i logged in. I went back to singapore for a short holiday and had a variety of chinese food there.... Within the past 2 weeks , there are so many recipes to catch up with.. thanks alot!

Superspiczy

[kugan98]

Welcome back Superspiczy.
You would not believe, but I was wondering
why I do not see you in the thread.

Tell us all the dishes you enjoyed in Singapore.
May be you can give us a one or two recipes.

Thanks. Kugan98

[Selviem]

hi kugan,
today i have guest for lunch. i am preparing radish sambar, cabbage-carrot-beans poriyal, ur potato-motchai dish, cucumber raitha, pappad, salad, rasam.
ur potato-motchai came out nicely. i will let u know how everybody enjoy it by this evening
selvi

[Selviem]

kugan,sweet is ur asoka halwa
selvi

[Madhu Sree]

Ponaanganni keerai mor kuzhambu

Ingredients:

Ponaanganni keerai - 1 bunch
cocunut oil - 2 spoon
cocunut - 3/4 cup
jeera - 2 spoon
chickpea/rice flour - 2 spoon (juz for thickening)
red chilli - 8 or green chilli - 5
Buttermilk - 4 cup
Salt to taste

Thaalikka:

Mustard seeds - 1/2 spoon
urad dal - 1 spoon
mor molagaai - 5

Method:

As in city, mor molagaai is nothing but green chillies dipped in buttermilk and dried in the sun or you can get it from shops.

Actually in village or town side, this is one another type of chilly which we buy, it wud be in round shape, which we dip in buttermilk and make it dry in sun.

Wash the spinach and cut it nicely. I use to cut spinach. But if it is difficult then we can even half grind it in mixer grinder.

Heat the pan and add the spinach, add 1 cup of water. Cook it for 5 mins.

Meanwhile, grind the cocunut + jeera + (redchillies or greenchillies), now add chickpea/rice flour with the mixture and mix it well.

Take a bowl, put buttermilk. Now add the mixture to the buttermilk and mix it well.

Now add the buttermilk content to the spinach content, add salt. Stir it well. Put stove in sim.

Now heat another pan with oil, add mustard seeds, let it splutter, add urad dal, mor molaga (cut the chillies in halves) and fry it well. Add this to the spinach content. Increase the flame. Watch it very carefully, if u find bubbles juz like the thick foam produced on top of milk when it is boiling, switch off the stove.

Add cocunut oil and serve hot.

Preparation time: 20 mins

Note:

1. It is always advisable to use red chillies instead of green chillies.
2. We can use any kind of spinach. Why I used ponnaanganni keerai is, it increases the complexion of the body.
3. This receipe will go well with any kind of thuvaiyal saadham.

Njoi

[kugan98]

Selviem I hope your guests enjoy the dishes.
You are great Selviem, putting everything into pracitise.
Take care. kugan98

[kugan98]

Thank you very much for the recipe Madhu Sree.
I have done poriyal with this keerai.
I will definately try your recipe and post the feed back.
Thanks and eagerly waiting for more delicious recieps from you.
Take care. Kugan98.


This is how ponnangkani keerai looks.


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[kugan98]

[tscii] Dev, here is the recipe for vegetable stock.


There is no strict and fast rule in stock making.
Normally cabbage, cauliflower and broccoli are not used.
They bring out a very strong smell.
Some add vegetable peelings and stems from vegetables.

VEGETABLE STOCK

Ingredients:
2 yellow onions peeled and quartered
2 leeks cleaned and cut into chunks
1 potato quartered with skin
1 carrot cut into chunks with the skin.
1 bulb garlic, cleaned and smashed.
3 dried mushrooms sliced
1 tbs peppercorns slightly crushed
2 bay leaves
Little parsely
Little onion leaves
Little ginger (optional)
Little salt

Method:
Put everything in an 8 quart pot.
Add water to fill ¾ of the pot.
Bring to boil and simmer on low heat for 1 hour.
Not more than 1 hour. Slightly mash the veges with
The back of a spoon.
Strain out the vegetables using a fine sieve.
Refrigerate or freeze.

You can add any vegetables of your choice.


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[Selviem]

kugan,
my friends enjoyed the food, they took receipe from me. As u told asoka halwa is disappearing now, i made it warm and served , everybody liked it very much.
thank u so much for giving delicious receipe
selvi