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Thread: Kugan's Kitchen Part 5

  1. #21
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    CONGRATS on the new thread K...

    Few new recipe requests...

    Karnataka style akki roti, bisibele bhat, set doa-saagu...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

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  3. #22
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    Any paruppu sadham recipe without making it in pressure cooker?
    Have been looking everywhere ...and enge ponaalum pressure cookerla panna solraanga

    Help please
    Anbe Sivam

  4. #23
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 5

    Ha ha Dev, Mysore pooi ithu ellam saapittinggala?

    Recipes rolling very soon.

    Crazy paavam paruppu saatham kekraanga.
    Konjam help pannuvom

    Thanks, Kugan98
    Chefs are just like children.
    They should be seen not heard.

  5. #24
    Senior Member Diamond Hubber kugan98's Avatar
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    Paruppu saatham (kugan)

    [tscii] Crazy this is a very simple paruppu saatham.
    Try and see. Kugan98



    PARUPPU SAATHAM

    Ingredients:

    ½ cup rice washed and soaked for 10 minutes
    ¼ cup toor dal soaked and boiled well
    ¼ tsp turmeric powder
    1 small tomato chopped
    1 onion chopped
    2 pips garlic smashed
    3, green chillies sliced

    1 sprig curry leaves
    2 cloves
    1 inch cinnamon stick
    1 tsp cumin seeds
    1 tbs oil or ghee
    Little asafoetida powder
    Salt to taste
    2 cups or more water
    Little chopped coriander leaves

    Method:
    Boil the dal .
    See that the dal is not over cooked.

    Heat a pot with tight cover.
    Add the ghee, add the cinnamon, cloves and cumin seeds and asafoetida.
    Let them splutter, add in the garlic, onions and curry leaves.
    Sauté till the onions turn slightly brown.
    Add in the green chillies and tomatoes, fry for a second.

    Now add in the rice, turmeric powder salt and water.
    Add in the cooked dal too. Stir well, cover the pot.
    Keep the flame in sim and cook the rice.
    Stir often to see that it does not get burnt.

    Sprinkle water if the rice looks very dry.
    The cooked rice should have the ponggal patham.
    Remove and garnish with the cut coriander leaves.
    Serve with a spoon of sweet smelling ghee on top.

    Note: when cooked the rice saatham will look like very soft.
    It will harden a bit when it becomes cold.



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    Chefs are just like children.
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  6. #25
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    Kuganka,paruppu sadam looks simple and easy.Thanks for the recipe.
    will try it out soon and let u know the feedback.
    Thanks
    Aarthii
    First say to yourself what you would be;
    and then do what you have to do.

  7. #26
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    Re: Kugan's Kitchen Part 5

    Crazy, I've posted a kongunadu style arisim paruppu saadham recipe... U can make it without using a pressure cooker also(actually that is the traditional method of doing it). U'll have to part cook the dhal before adding the rice. And instead of kongu masala powder u can add sambar powder.

    I guess for most recipes that call for pressure cooker can be done without the cooker too... only that it'll take more time to cook and U'll have to part cook the dhal before adding the rice.
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  8. #27
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    Re: Kugan's Kitchen Part 5

    Quote Originally Posted by kugan98
    Ha ha Dev, Mysore pooi ithu ellam saapittinggala?

    Recipes rolling very soon.


    I used to make bisibele bhat using readymade powder... nalla thaan varum but would like to make it from scratch...

    akki roti uses a kind of keerai in it... I forgot the name of the keerai... it gives a spl flavour to the roti...& I should say it is an acquired taste...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  9. #28
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    Re: Kugan's Kitchen Part 5

    Quote Originally Posted by dev
    Crazy, I've posted a kongunadu style arisim paruppu saadham recipe... U can make it without using a pressure cooker also(actually that is the traditional method of doing it). U'll have to part cook the dhal before adding the rice. And instead of kongu masala powder u can add sambar powder.

    I guess for most recipes that call for pressure cooker can be done without the cooker too... only that it'll take more time to cook and U'll have to part cook the dhal before adding the rice.
    recipe enge, dev akka?
    Anbe Sivam

  10. #29
    Senior Member Diamond Hubber kugan98's Avatar
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    Arisiyum Paruppu (Dev)

    Crazy, here I am reposting Dev's Recipe.
    What about my recipe



    This dish is fav of almost everyone from the kongu region. There are many variations to it. Today I'm posting the basic recipe. there r such fans for this dish that it's called kongu biriyani coz we ppl can eat this for all 3 meals Wink & we never complain even if it's done 2-3 times a week. This is one quick, easy,healthy,tasty dish.

    Arisiyum paruppu saadham(Kongu special):

    1 1/2 cup rice(ponni rice aka pulungal arisi)
    1/2 cup thoor dhal
    1 big onion(cut lengthwise) or 25 baby onions cut into 2 crosswise
    10 cloves china garlic cut into 2 crosswise
    Dry red chillies or green chillies or both- I use red chillies only
    Seasoning:
    1/4 tsp mustard seeds
    1/2 tsp jeera
    curry leaves
    turmeric pwd
    kongu spl masala powder(sambar powder might be a good substitute I guess)
    Salt

    1.Soak rice & dhal for 15 mins)

    2. Heat oil in a pressure cooker. Add 1/4 tsp mustard seeds,let it splutter. Add 1/2 tsp jeera,curry leaves, chillies. fry for 10 secs.

    3. Add the onions, garlic. mix well & fry for just about a minute just until the onions start to turn a lil transparent. no need of frying it for long.

    4. Add in turmeric pwd & the kongu spl masala powder. mix well & imme add in the rice,dhal & enough water(abt 5 cups).Add salt & let it start to boil. Check the taste & adjust the masala pwd and salt.

    5. Close the cooker & cook for 3 whistles. Let the steam release & then open the cooker and mix the rice gently but well.

    We usually have 2 course with this rice.

    First course - steaming Arisiyum paruppu saadham with coconut oil or ghee. I prefer coconut oil.
    Second course- Arisiyum paruppu saadham with curd.

    Accompaniments:
    Appalam
    Pickle
    brinjal+potato poriyal(traditional combo with Arisiyum paruppu saadham)
    Arthi's stuffed brinjals went well with these.

    A salad made of finely chopped onions(1 big)+tomatoes(1/3 medium)+cori.leaves+salt+kongu masala pwd. Crush & mix it using ur hands.
    _________________
    Chefs are just like children.
    They should be seen not heard.

  11. #30
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    K, no crying... unga disha beat panna mudiyuma!!!... I make a similar dish but I use split moong(yellow moong dhal) instead of thuvar dhal and mint instead of cori leaves... & I call it kitchidi rice... I think I have posted the recipe in the hub already...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

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