Kugan's Kitchen Part 5

[Aarthii]

sudhaka ur aval recipe looks simple and great.
will try it out soon and let u know.

sudhaka one doubt?

will there be any raw chilli powder smell in the aval ,since we r using it raw without any sauting.

[dev]

sudhaka ur aval recipe looks simple and great.
will try it out soon and let u know.

sudhaka one doubt?

will there be any raw chilli powder smell in the aval ,since we r using it raw without any sauting.

No aarthii... smell irukadhu... u can even use pepper pwd in place of chilli pwd if u prefer...Also pottu kadalai, groundnuts can be added for added taste...Appadiye andha fried curryleavesa nalla crush panni kalakinaal innum vasanaya irukkum...

[crazy]

Dev akka, your sign

[dev]

Dev akka, your sign

[kugan98]

[tscii]Dev, here is the Besi Bela Bath recipe for you.
Sorry for the delay. Kugan98


BISI BELA BATH

1 cup rice
½ cup toor dal soaked for 20 minutes
1 lime sized tamarind (soaked in 1 cup of water)
Some like to use lime juice.

¼ cup fresh peas
1 potato cut into cubes
10 beans cut into ½ inch in length
¼ cup carrots cut
½ cup shallots
A good pinch of asafoetida
1 tbs oil
1 sprig curry leaves
¼ tsp mustard seeds
2 tbs ghee
2 tbs cashew nuts
Salt to taste

Bisi Bela Powder:
10 red chillies
1 ½ tsp coriander seeds
¼ tsp fenugreek seeds
½ tsp urad dal
1 tbs channa dal
1 tbs poppy seeds
1, small inch cinnamon stick
1 ½ tbs grated coconut
1 tsp oil

Method:
Roast the above ingredients using the 1 tsp oil.
Cool and grind it into powder.

In a big pot, add the rice and the toor dal.
Add about 6 cups of water, and cook on medium heat
till it is cooked and is like ponggal.

Heat a pot with the oil, add mustard seeds, curry leaves.
Add in the whole shallots and sauté.
Now add in the potato, peas,carrots and beans.
Stir well once. Add in the asafoetida powder.
Add in the tamarind water, and boil in medium
Heat till the raw smell goes, and veges cooked.

Now add in the salt and the ground bisi bela powder.
Mix well without any lumps.
Now pour the tamarind gravy, into the cooked rice.
Mix well so that all the gravy is well mixed with the rice.
Cook for few minutes.
Now heat the ghee and fry the cashew nuts.
Sprinkle the nuts and ghee and mix well.
Serve with crisp fried potato chips and onion raitha.


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[gulabjamun]

Wow wee, so many recipes.
Idlli looks great, fantastic kugan.

[selvieam]

kugan too many receipes. all the pics are looking great.

kara kara aval i made today for evening snack. we liked it very much. thanks kugan.

[kugan98]

Thanks Gulabjamun.
Please feel free to post any other
simple recipe that you have.
I will rewrite and post with pictures.
Thanks, Kugan98

[kugan98]

Thanks Selviem,
Antha puggal ellam Sudha vukku thaan.
Thanks Sudha.

[kugan98]

[tscii]
This kuih can be served for tea or breakfast.

This is a very tasty apom, with the fresh
yeast smell. Simple try it. Kugan98


MALAYSIAN APOM

Ingredients:
300gm rice flour
10 tbsp sugar (or more)
1 tbsp dried yeast
280-300ml water
3 tsp eno salt for 3 separate colourings.
Pink and green colouring

Topping: Mix together
1 cup grated coconut (white part only)
A pinch of salt

Method:
In a bowl, mix in flour with water .Add in sugar and stir until sugar dissolve.Add in the yeast in between.Mix until well incorporated. Leave the batter overnight in room temperature.

The next morning, separate the mixture in 3 portions. Mix in eno in each portion. Add in pink and green colouring.Leave one plain .Stand the three mixtures for about 20mins.Steam the moulds at least for 10 mins before pouring ¾ full in each mould. Stir the mixture each time before pouring into the moulds.

Wipe dry the cover before closing .Steam for about 15 mins. Do not open lid when apam is steaming. Leave the steamed apam to cool at least 10mins before loosing the edges of the apams from the moulds.This can be done easily with the tip of your fingers.Leave the apams which has been removed from the moulds further 30mins before serving with grated coconut mixture.

Note: You can use small teacups too as moulds.


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I used this moulds:

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