Kugan's Kitchen Part 2

[kugan98]

[tscii]
According to a grand old lady, this is how sambar
is done in the villages. With veges they get around their house.
The taste was really good.


VILLAGE SAMBAR

Ingredients:

For the paste:
10 dry red chillies
50 grms coriander seeds
1 tbs black pepper
1 tbs cumin seeds
1 tsp fenugreek seeds
100 grms small onions
1 sprig curry leaves
3 tbs scrapped coconut
2 tbs oil

Method:
Heat oil in a wok, add the dry chillies, sauté well.
Add in the coriander seeds and roast well.
Now add in the black pepper, cumin seeds and fenugreek seeds.
Roast again well, add in the 100grm small onions, roast again.
Now add in the scrapped coconut and fry well and remove.
When cool grind it into a thick fine paste.

SAMBAR:
Ingredients:

150 grms toor dal soaked and boiled till well cooked with tumeric and cumin seeds.
1 tsp cumin seeds
½ tsp tumeric powder

15 pips of garlic whole
50 grms small onions whole
3 tomatoes cut into wedges
1 long drumstick cut into 1 ½ inches in length
2 cubes of pumkin cut with the skin on ( this gives a good taste)
3 tsp chillie powder
1 sprig curry leaves
1 tsp mustard seeds
Little asafoetida powder
1 cup of tamarind juice from a lime sized tamarind.
2 tbs oil
Salt to taste.

Method:
Heat oil in a pot, add in the mustard seeds, when splutter add in the curry leaves and the asafetida powder. Stir nicely.
Now add in the garlic pips and the onions, sauté well.

Now add in the pumpkin cubes and the drumsticks.
Stir for a minute, add in the boiled toor dal and the tomatoes.
Stir nicely add little water and let it boil, till the veges are cooked well.
Mash the pumpkin pieces with a spoon.

Now add 3 tbs of the ground masala or a bit more , and the tamarind juice.
Add the chillie powder and enough salt.
Add more water if the sambar is very thick.
Let it boil well and remove. Serve with rice, idly or dosai.

Note: Sorry my toor dal is not well mashed.

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[dev]

Kugan, recipe marthon nadakkudhu inge!!!...thumbsup:

Suvai, glad u liked the chutney...

[kugan98]

Thanks Dev for the comments.
Since I will not be visiting the thread for about 10 days,
I thought I will post few recipes for all to enjoy.
If time permits try some and post the feed backs Dev.
Thanks. Kugan98

[kugan98]

[tscii]

RIDGE GOURD PAAL CURRY

Ingredients:

1 cup cleaned ridge gourd cut into pieces.
6 green chillies slit into 4 and cut across
¼ cup of fresh coconut scrapings grind to a fine paste
4 pips garlic sliced
1 big onion sliced
1 sprig curry leaves
¼ tsp tumeric powder
½ tsp mustard seeds
½ tsp urad dal
1 tbs oil
Little lime juice
Salt to taste.
Little coriander leaves chopped

Method:
Heat a wok with the oil, add in the mustard seeds and urad dal.
When it splutters add in garlic, onions, curry leaves and green chillies.
Sauté well, add in the cut ridge gourd pieces and tumeric powder.
Stir again nicely and let it cook on its on juices.

Now add in the coconut paste ,along with water to form thin gravy.
Add in enough salt and let it boil for a minute.
Remove and add the lime juice, garnish with cut coriander leaves.
Serve with steaming rice.

Note: If you like a tomato cut into quarters can be added to this paal curry while adding the ridge gourd.

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[kugan98]

[tscii]


When ever we find left over idlis
Normally we will do idli taalippu.
Try this Manchurian for a change.



IDLY MANCHURIAN

Ingredients:

6 idlis cut into small squares
2 tsp ginger chopped fine
2 tsp garlic chopped fine
1 big onion sliced
½ tsp chillie paste
2 tbs tomato sauce
1 tbs chillie sauce
2 tbs soy sauce
2 green chillies sliced
2 tbs spring onion chopped
Little coriander leaves
Oil

Method:
Deep fry the cut idlis, remove.
Heat a pan with 2 tsp of oil, add in the garlic, ginger and onion.
Sauté for a few minutes, now add in the chillie paste.
Stir fry nicely, add in all the sauces. Stir nicely.
Add in the fried idlis, mix nicely so that the sauces
Coat the idlis all over. Garnish with spring onions,
And cut coriander leaves. Serve hot.

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[suvai]

kugan nga!!...adengappaaa...so many new recipes to try.....iniki looks like its going to be yr village samabar...nite result podaren along with some side dishes.. thank u nga!

[dev]

Suvai, ur interest in cooking is amazing!!!...

[suvai]

Suvai, ur interest in cooking is amazing!!!...

yes nga dev...i love to cook new stuff....

kugan nga today i made village sambar with murungakai....awesome taste i have to admit.......yr family sure has good taste i have to say because u would never have posted if it wasnt good ileengala
awesome recipe.....& will try it again for sure.

will continue to post comments on recipes that i intend trying....

[kugan98]

Suvai , thanks a ton for your feed back.
As I have said before these are are all simple
day to day recipes. So just try it out and see.

We all make sambars often. This is a little different.
So no harm in trying. Thats what I always do.

Anyway thanks Suvai for your compliments and comments.
Take care. Kugan98

[kugan98]

Can you all guess what this picture is?

Yes, all are very clever, guess it right.
It's HING resin.
This hing has no additive. The compounded asafoetida will be in powdered form.
Just a pinch of this hing will make a world of difference,
in your sambars, rasams and daals.
Even the empty bottle where it was kept will have such an aroma.
I never fail to buy this on each visit to India.
It costs me Rs. 110/- for hundred grms.

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