Kugan's Kitchen

[superspiczy]

Kugan,

You just read my mind.. hahaha.. i was about to ask u for vathal kulambu recipe.... thank u so much


Superspiczy

[Shanthy]

Kugan and Superspiczy
Thank you for the lovely recipes. All the pictures are making me so hungry. Vathal kulambu recipe looks so versatile. Very handy for the busy people. How thoughtful our grandmas are? I will make it today.
regards
Shanthy

[Selviem]

hi kugan,
today i made channa masala, it was so delicious, everybody enjoyed it. thank u so much for giving us a wonderful recipe. next i am trying mysore masala dosa tomorrow. anyway i will come back to u with the comments. Vathakulambu, looks attractive. How should we store that. do we need to store in the refrigerator or in the room temperature. please advice. As shanthy it is very handy. How long will it stay.
thanks kugan
selvi

[kugan98]

Thanks Shanthy for your nice comments.
Please do try the vathal kulambu.
Thanks. Kugan98

[kugan98]

Thanks Selviem, I am very happy that you liked the channa masala.
Selviem, normally we keep the paste in a bottle in the fridge, not the freezer.
As long as you use a dry spoon, it will not get spoiled.
Thats the reason why she does not use onions if keeping long.
The longest we have kept is a month in the fridge.
Normally we will finish it before a month.
Thanks. Kugan98

[kugan98]

[tscii] This pachadi is loved by all in my family.

BRINJAL PACHADI

Ingredients:
2 large long purple brinjals.
1 onion finely chopped
2 green chillies finely chopped
½ an inch ginger finely chopped
½ tsp roasted cumin seeds
1 tbs lime juice or to taste
2 tbs thick coconut milk
1 tbs chopped coriander leaves
Salt to taste.

Method:
Apply oil on the surface of the brinjals.
Prick the surface of the brinjals with a fork.
Roast the brinjals on a flame or grill till its surface is charred and the whole brinjal is cooked. This gives a lovely smoky flavour.

Let the brinjals cool and carefully remove all the charred skins.
Mash the cooked brinjals with a fork or using your fingers.
Now add in the finely chopped onions, green chillies, ginger and cumin seeds. Add in the salt and the lime juice to taste.
Leave it in the fridge.
Add in the coconut milk and coriander leaves just before serving.
This dish is best consumed the same day.
It has a yummy tangy taste.


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[Madhu Sree]

Katharikkai puli gosthu

Ingredients:

Brinjal - 2 medium size
Onion - 1 medium size
Red Chilli - 4
Green chilli - 2
Tamarind - lemon size
Turmeric powder - 2 pinch
Mustard seeds.
Fenugreek - 1/2 tea spoon
Ginger - 1 small rubber size
Salt to taste

For Garnishing:

Coriander

Method:

Chop onion and ginger and keep it aside.

Cut red chillies and green chillies and keep it aside.

Wash the Brinjals and wipe it with a cloth. Apply oil to it.

Switch on the stove, put the fire to medium and grill the brinjal directly on the fire.

Juz watch out the brinjals turning black. Take it out from the fire and try to press the brinjals, it will be soft enough to mash. Like this you can ensure that it is cooked well.

Now take a bowl of water, and put the brinjals to it. Leave for 2 mins. Later on, peal of the skin and scoop out the inner part.

Meanwhile, heat a pan with oil. Add mustard seeds. After it pops up, add fenugreek + red chillies + green chillies and fry it.

If the fenugreek turns golden brown, put chopped ginger and fry for 1/2 minute and add chopped onion, fry till the raw smell goes out.

Add the mashed brinjal with tamarind water and mix well. Pour the tamarind + mashed brinjal content to the pan. Stir well.

Now add required salt and turmeric powder, mix well. Leave it for 5 mins.

Remove from fire. Garnish with coriander leaves.

Enjoy with rice upma or pongal.

Preparation time: Juz 20 mins [/quote]

Note: If you feel that the brinjals are juz half cooked and unable to mash, dont worry, remove the skin and juz grind it in mixer grinder, add the content to tamarind water and proceed.

[Madhu Sree]

[tscii] This pachadi is loved by all in my family.

BRINJAL PACHADI

excellent receipe... Ippo thaan paakaren...
First half is same as tht of Brinjal gothsu...

[kugan98]

Thanks Madhu for your nice recipe.
I will definately try it out.
Good to have different types of ways of cooking.
Thanks again Madhu.
Kugan98

[kugan98]

[tscii]
PINEAPPLE IN GRAVY

Ingredients:
300 grms sweet pineapple cut into small chunks
1 tsp tamarind paste
1 tbs jaggery or more to taste
¼ tsp tumeric powder
1 sprig curry leaves
½ tsp mustard seeds
1 tbs oil
1 cup of water or more
Salt to taste

To roast in little oil and to grind:
5 dry red chillies
2 tsp coriander seeds
2 tsp sesame seeds
1 tbs urad dal
½ tsp fenugreek seeds
¼ cup of coconut scrapings

Method:
Roast every thing in grind and grind it to a coarse powder.
Heat a wok with oil, add in the mustard seeds.
When they pop add in the curry leaves.
Now add in the pineapple chunks with the tumeric powder,
Tamarind paste, jaggery and the cup of water.
Add more water if you want more gravy.
Let it boil once. Add in the ground coarse powder with salt.
Let it boil again, taste for salt and sugar.
Simmer for a second and remove.
It goes well with ghee rice, or steaming white rice.


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