Kugan's Kitchen Part 5

[dev]

K, anga paravaillai... inga it is selling at 135-150/kg... But when it comes to eating healthy stuffs, I try not to look at the price... adhuvum poondu podi melai irukira piriyathula enakku price perusa theriyalai...

I used to buy poondu podi from a local store... sema flavourfulaa irukkum n yummy too...I guess they use pottukadalai in the pwd... but no tamarind or asaf...andha versionum irundha post pannunga...I'll try both n see which comes close to the store bought podi.. n poondu fry panna vendama?... should we use it raw?

[kugan98]

Thanks my dear NM
You are right the scrambled tofu does
make a difference in the dish.

You are very good at fusion cooking NM.
Keep up, we too add lot of bean shoots(taugeh)
and also mustard greens. (kadugu keerai)

Thanks NM, take care, Kugan98

[kugan98]

Devi wrote:
I notice that when we mix coriander powder and chili powder, the end cooking looks like our local chicken/fish masala cooking.
In that case for recipes that requires both coriander and chili powder can we opt to use only the local chicken/fish masala
powder? Will the taste differ.


Dear Devi, first, I am glad that you all liked the unni appam.
Good, encourage your daughter at a young age itself.


Devi, in the ready mix fish and chicken masalas,
we do not know the proportion of their mix.
More over, we do not know what else they add in.


What I do is, I have coriander powder and red chillie
powder seperately. I use as the recipe demands.

At times, I will dry roast the coriander seeds, dry chillies,
and what ever spices the recipe requests.
Grind it in a small dry grinder to a powder.
Then grind it in a wet grinder to a paste.
I tell you Devi, the taste will be super.


Well you can do all these, only if you have the time.
If you are working woman, then you hardly will have time.
Try using the powders first.
Thanks, take care, Kugan98

[kugan98]

Aahaa, uncle yeamathi viteenggaleh.

Aunty supera American styleh food prepare panni irukaangga.

Ippaveh U.Sukku ticket book pannuren.

Thanks uncle, see you next year

Aamaa, address sollave illai

Take care uncle, Kugan98

[kugan98]

Dev, you can use pottu kadalai, instead of channa dal.

Normally they do not fry the garlic.
If you are not happy, just add the garlic
last, while roasting other ingredients.

How I wished you were living near my house.
Poondu podi senju eduthukittu oodi vanthuduven.

Take care, Kugan98

[kugan98]

[tscii]My niece, went for lunch to her friend's house.
She came and told me, she ate a paruppu keerai
dish there (keerai kadayal) It was sooo tasty.
I called up her friend's mother, she laughed and said
"aiyoh, simple keerai"
I got the recipe from her, Thanks Mrs. Naidu.
Here is the recipe:



SPINACH WITH MOONG DAL

Ingredients:

200 grms of spinach cleaned and chopped
½ cup moong dal soaked and boiled
¼ tsp turmeric powder
2 green chillies sliced
1 tsp tamarind paste mix with ½ cup of water
1 onion sliced
2 long red dried chillies cut into pieces
½ tsp mustard seeds
½ tsp cumin seeds
2 tsp sambar powder
2 tsp oil
Salt to taste



Method:

Wash, clean and chop the spinach leaves.
Boil the moong dal with the green chillies and turmeric powder.
Cook till they are well cooked and thick, keep aside.

Heat a pot with the oil, add in the mustard seeds and cumin seeds.
Let them splutter, add in the dried red chillies, sauté well.
Now add in the onions and sauté well, till the onions turn limp.

Add in the cut spinach, and stir well.
Add in the tamarind juice, sambar powder, salt.
Let it cook till the raw smell goes.

Add in the cooked moong dal.
Stir well and let it cook for 3 minutes.
The dish should be semi thick.
Remove and serve with a dollop of pure ghee.


NOTE: This is not a keerai kadaiyal


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[PARAMASHIVAN]

I found out lately that you can even deep fry the
modagams . I have not seen such modagams.
Dev, do you anything about this.
Thanks, Kugan98

Kugan ka

Modagam Pillaiyar oda fav item, murugan oda illa , erkanavE mango alla ungalukulla pirchanai pathama modagathala pirchani vera venuma

Joking ka

I have never heard of fried modagam

[kugan98]

Nalla joke Tamby.
Naan antha fried mothagathai vidurathaa illai.
Let me find out more.
Thanks, Kugan98

[kugan98]

[tscii]
RASA VADAI

Ingredients:

For Vadai:
½ cup urad dal soaked for 1 hour
Salt to taste
Oil for deep frying

For Rasam:
2 cups of dal water, made by boiling 2 tbs of toor dal
¼ cup tamarind water, made with ½ tsp tamarind paste
½ cup tomato juice, crush ¼ tomato in water , and strain.
½ cup soft red tomato chopped
¼ tsp turmeric powder
Little asafoetida powder
Salt to taste

To powder little coarsely:
1 tsp black pepper
1 tsp cumin seeds
2 dried red chillies
1 sprig curry leaves
2 pips garlic crushed

To temper:
2 tsp ghee
½ tsp mustard seeds
1 dry red chillie cut into pieces

Little chopped coriander leaves

Method:

Strain and grind the urad dal.
Sprinkle water as you grind into a thick batter.
Add salt and keep aside.

In a bowl , add in all the ingredients under “rasam”
Also add in all the ingredients under “powder coarsely”
Mix every thing well.

Heat the ghee in a wide mouthed pot.
Add in the mustard seeds and the dry red chillies.
Pour the rasam mixture, and let it come to a slow boil.
When it boils once, remove from the stove.
Garnish with the cut coriander leaves.

Heat a wok with the oil.
Take a lime sized urad dal batter.
Shape it into a vadai, drop it in oil.
Fry till the vadai is golden brown.
Remove and immerse it in the rasam.
Serve it hot. It will swell soon.




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[PARAMASHIVAN]

Kugan ka

Ungaluku 'Falafal' eppadi seirathEnu theriyuma Therinja method sollunga please?

thanks