Kugan's Kitchen Part 2

[suvai]

kugan nga,
gm to u!........

[suvai]

i am planning to make this for tomorrow kugan
thought as much it will become soft with the gravy.....thank u for the clarification.....

did u give us any recipe for parupu urundai kuzhambu?....if u have any plz do post....thanks in advance nga!

[kugan98]

[tscii]Selviem here is the sweet potato chutney.


SWEET POTATO CHUTNEY

Ingredients:
1 cup grated sweet potato
6 dried chillies or more
1 tsp tamarind paste less or more to taste
1 tsp urad dal
1 tsp mustard seeds
1 tsp fenugreek seeds
Little asafetida powder
2 tsp oil
Salt to taste

Seasonings:
½ tsp oil
1 sprig curry leaves
¼ tsp urad dal
¼ tsp mustard seeds
1 dry red chillie broken

Method:
Heat oil in a pan add in the mustard seeds, urad dal, fenugreek.
Asafetida, and the dried chillies. Sauté well.
Add in the grated sweet potato and stir well,
Add enough salt and remove. Let it cool.
Grind to a fine paste.

Heat oil in a pan and add the seasonings.
Pour on the chutney and serve.

Note: since the sweet potato will be sweet, the chillie, tamarind,
and salt should balance well. The chutney will be yummy.
You can add little liquid if the chutney is very thick.


[html:d78a2b9640]

[/html:d78a2b9640]

[suvai]

kugan nga,
this sweet potato chutney sounds delicious....try pannitu will give u the feed back

[Selviem]

kugan,
i will post sweet potato adai at the earliest. thanks for the sweet potato chutney.
i will try and give u the feedback.

selvi

[Selviem]

kugan,
u r most welcome.
selvi

[Selviem]

madhu,
u r most welcome, i just got it from the net. many of us are thinking that sweet potato will put on weight. for that only i posted the information. it is very very good for ur health.it is not advisable to have sweet potato/beetroot/potato in the night meal. If we have it for morning breakfast, through we will burn the calories.

selvi

[dev]

Kugan, I prepared the mini idlis foe BF today.. used the normal idli batter...since th idli were already spongy & soft, I made the gravy a bit thick & dry so tht the idlis don't become soggy... also used cinnamon & cardamom in the seasoning.... & the idlies were ver tasty... quite similar to what I had in the wedding.... but the ones I had din't have any tomato in it... it was just something dry with some powdered spices I guess... But yes, we did like ur aunt's version too... yummy!!!...

Thanks a lot to you & your aunt... enga ellor saarbilum nandri sollidunga...

Looking fwd to the pepper idli recipe...

[kugan98]

Try this Malaysian dish.

FRIED OR GRILLED BRINJALS WITH SAUCE

Ingredients:

2 long brinjals

For Sauce:
10 large red chillies chopped
1 large pip of garlic chopped
2 cm ginger chopped
2 tsp vege stock more if needed
1/2 tsp of sugar
Salt to taste
1 tsp of oil

Method:
Slit the brinjal lengthwise. Then cut into about 2 inches in length.
Rub salt on it and let it rest for few minutes.
Now fry the brinjals in oil, or grill them. Arrange on a plate

Grind all the sauce ingredients, except the oil.
Now heat the oil, add in the ground ingredients.
Saute nicely and pour over the fried or grilled brinjals.
Serve with steaming white rice .


[html:c35167d6e9]

[/html:c35167d6e9]

[kugan98]

Dev, I called my aunt in Madurai, she told me that,
some people, just add chillie powder, coriander powder,
garam masala, the rest like hers, omitting the tomatoes.
She says the tomatoes gives added taste.
Those who do not have the mini idli mould, could just
cube the normal idli and cook it this way.


By the way Dev, her pepper idli was super for us.
She used green chillie paste, so no red colour.
recipe poda bayama irrukku.
Will it be like what you ate

Thanks Kugan98