Kugan's Kitchen Part 2

[kugan98]

Welcome Rockydeva to Kugan's Kitchen.
Thanks for your kind wishes.
We normally cook this as side dish for biryani, when we have guests for dinner or lunch. Thanks. Kugan98


BRINJALS IN PEANUT SAUCE


Ingredient:
8 small brinjals or you could cut the long brinjal into strips
4 green chillies slit them length wise
1 tsp pepper corns
1 tsp mustard seeds
A lime sized tamarind ball extract thick juice
4 tbs oil or ghee
Salt to taste
Water about a cup

Paste:
2 tbs groundnuts roasted
1 tsp kas kas roasted
1 tsp sesame seeds roasted
1 tsp fenugreek seeds roasted
1 tsp cumin seeds roasted
10 small onions sliced
2 big tomatoes chopped fine
5 garlic pips sliced
1 tsp coriander powder
1 tsp tumeric powder
1 tbs chillie powder

Method:
Using very little water grind all the paste items.
Slit brinjals till length so that the stalk is intact. Apply little salt.
Deep fry these brinjals 3/4 cooked in oil and keep aside.
In a wok heat the oil, add the peppercorns and mustard seeds.
Then add the green chillies, saute them well.
Now add the ground paste and stir well.
Add little water and let the paste cook well.
Add the thick tamarind juice and the fried brinjals.
Cook till the gravy becomes thick
The oil will float on the top, taste for salt.
. Off the fire.
Remove and serve. It goes well with biryani or ghee rice.

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[Madhu Sree]

vanakkam kugan sir...

hayoooo hayoooo...

[kugan98]

[tscii]

KAARA SEEDAI

Ingredients:
1 cup rice flour roasted, and sieved well
1 ½ tbs urad dal flour roasted and sieved well
2 tsp butter or hot oil
2 tsp scrapings
½ tsp cumin seeds
¼ tsp asafetida powder
¼ tsp chillie powder
Salt to taste.

Method:

Mix the rice flour, urad flour, cumin, coconut scrapings, asafetida,
Chillie powder , and hot oil or butter.
Mix the dough with a sprinkling of water. The dough should just be such that you can make a ball out of it. There should be no lumps.
The seedai will burst open if there are any lumps

Roll the the dough into small balls and place them on a muslin cloth
For a while. The cloth will absorb little moisture from the seedais.
Heat the oil in a wok for frying.
Put little seedais at a time. Do not over crowd the wok.
Do not turn the seedai for a while. Then slowly turn them over and fry until they are golden brown and crispy.
Remove from oil and place on paper towels.
Store when really cooled.

Note: Hold a shield to your face when you fry the first batch. Ha! Ha!


Sorry my seedais are not smooth"

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[NOV]

My dear friends, I will be away from Kugan's thread from the 9th for about 10 days, for personal reasons.

for still thinking abt the thread inspite of your personal issues. God bless.

[NOV]

Note: Hold a shield to your face when you fry the first batch. Ha! Ha!

Sorry my seedais are not smooth"

1. As mentioned by you, allow the balls to rest for at least an hour, so that they will dry out and won't blast in your face.

2. Maybe less liquid could help?

[suvai]

Hi kugan nga!!
athukuley super recipes pottu asathiteenga...............will try them out slowly & give u the input....nga

Seedai's sometimes burst due to (stones ground in ulathamparupu - nu enga elders solluvaanga)...
Nov ngov sonathu also another reason.

Thank u!! despite your busy schedule you do so much for us...u r awesome!

[suvai]

Dev nga...iniki onga simple but very tasty chutney senjen....superrrr ah vathidichi...nga....thank u!

[kugan98]

NOV anneh thanks for your wishes and tips.
Will keep in mind.
Thanks. Kugan98

[kugan98]

Thanks for the tips Suvai.
Do try out the recipes when time permits.

My side dishes are very simple with ingredients
easily available.
What I normally do is that I will cook and ask the opinion
of my house people. If thumbs up, the recipe goes to our file.
If no the recipe goes to the waste paper basket.

So try out the simple recipes Suvai and give us the feed back.
Thanks Suvai, I am very very grateful to you.
Thanks Kugan98

[kugan98]

[tscii]
MASALA CASHEW NUTS

Ingredients:

2 cups cashew nuts rinsed
1 cup gram flour
¼ cup rice flour
1 tsp red chillie powder
1 pip of garlic fine paste (optional)
A pinch of cumin powder
Little asafetida powder
Little baking soda
Salt to taste
Oil for frying

Method:
Mix all the ingredients and make it into a slightly thick batter.
Add in the rinsed cashew nuts. Mix nicely.
See that the batter coats all the cashew nuts.

Heat oil in a flat pan. When it gets hot, add little of the cashew.
While adding to the oil, lightly loosen the nuts with your fingers,
To make sure they are separate and do not form lumps.
Do not keep stirring, remove once when they are fried nicely.
Put them on paper towel. When cooled keep in air tight containers

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