Kugan's Kitchen Part 5

[rajraj]

Aunty thaan paavam... eppadi samalikirangalo...

adhudhaan vElaikku poraangaLe! ettu maNi nermaavadhu nimmadhiyaa irukkalaamnu!

[dev]

Aunty thaan paavam... eppadi samalikirangalo...

adhudhaan vElaikku poraangaLe! ettu maNi nermaavadhu nimmadhiyaa irukkalaamnu!

But neenga andha 8 mani nerathukkum serthu avanga vandhaprom imsai panniduveengale...:sigh: :P

[NOV]

Gatte ki sabji

Ingredients:

For the Gattas:
3/4 cup Bengal Gram Flour (besan)
1 tsp Chilli powder
1 tsp Fennel seeds
1/8 tsp Carom seeds (ajwain)
1 Tblsp. Curd (yoghurt)
1 Tblsp. Ghee
Salt to taste

For the Curry:
2 cups of Curd (yoghurt), beaten
1 Tblsp. Bengal Gram Flour (besan)
a handful fresh Curry Leaves
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1/2 tsp Mustard seeds
1/4 tsp Asafoetida
1 Bay Leaf
1 Clove
1 inch Cinnamon stick
1 Green Cardamom
1/4 tsp Tumeric powder
2 tsp Chilli powder
2 tsp Corainder powder
2 Tblsp. Ghee
Salt to taste

For Garnish:
2 Tblsp. fresh Coriander, chopped

To make the gattas, combine all the ingredients and knead into a firm dough, using 1 to 2 tablespoons of water. Divide the mixture into 8 equal portions and roll each into a cylindar. Boil water in a pot, adding a little ghee, and cook the gattas in boiling water for 7 to 8 minutes, until they float on top. Drain and let them cool for a minute, then slice the gattas into ½ inch long pieces, and set aside.

For the curry, combine the beaten curds, besan, 1/2 cup of water and mix well so that no lumps remain. Blend in the curry leaves. In a little ghee, fry the cumin, mustard, fennel, asafoetida, bay leaf, clove, and cardamom. Last, add the turmeric, chilli powder and coriander and fry for a few seconds more. Add the curd mixture, 1 cup of water and salt. Bring to a boil and stirring constantly, so the curry does not 'split', or separate. Simmer for about 10 minutes, then add the gattas and bring to a boil. Garnish with coriander and offer.

[NOV]

Green Chickpea Kababs

Ingredients:

6 Green Chilis
4 fresh Curry Leaves
1 inch fresh Ginger
1 Tblsp. Coconut, grated
a pinch of Salt
1 tsp Cumin
¼ tsp Asafoetida
1 Tblsp. Ghee
2 cups Green Chickpeas
2 Tblsp. Besan (Chickpea flour)
½ cup Yoghurt Cheese
The night before, hang enough yoghurt to produce ½ cup of hung-yoghurt cheese. Grind to a fine paste the green chilis, curry leaves, ginger, coconut and salt. In a little ghee, fry the cumin seeds till they darken a shade, then add the asafoetida and chili-ginger paste. Fry for a minute or two, then add the green chickpeas and cook until they're soft (takes only a few minutes, like fresh green peas).

Add the yoghurt cheese to the peas with salt and continue cooking on low heat until all the moisture evaporates. Now mash the peas to a coarse consistency, sprinkle with besan, and mix well. Let the mixture cool, than shape the mashed chickpeas into 'logs' and slide them onto oiled skewers, keeping firm pressure on the kebabs to hold their shape. Broil in the oven for about five minutes, until golden brown on all sides. Offer with raita or a little yoghurt.

[NOV]

Chili Roasted Chickpeas

Ingredients:

1 cup Chickpeas (soaked)
2 tsp Chili Powder
1-1/2 tsp Salt
1 Tblsp. Lime Juice

Put the soaked (or canned) chickpeas in a pot with enough water to cover, and bring to a boil. Turn down the heat, add the chili powder and simmer for 10 minutes. Drain. Place in a bowl and toss with the lime juice.

Using a slotted spoon, lift the chickpeas out of the bowl and lay in a single layer on a greased baking sheet. Bake at 400° F for 15 minutes, then brush them with the lime juice remaining in the bowl. Repeat this three times, and the last time, sprinkle with the remaining chili powder and salt. When the chickpeas are golden brown and crispy, about an hour altogether, remove and cool, then offer.

Some of the nice variations in spice mixtures are curry powder, cumin and chili powder, or cumin, paprika, coriander and curry powder. Always add a little salt and roast on an oiled tray, or roll the chickpeas in a little ghee or olive oil before coating with the spices.

[NOV]

Chana Chole


Ingredients:

2 cups Chickpeas, soaked overnight
1 tsp Turmeric powder
½ tsp Asofoetida
Salt to taste
1 large ripe Tomato
1 inch fresh Ginger, cut in pieces
1 inch fresh Ginger minced
1 tsp Garam Masala powder
Ghee for tempering
a handful Coriander Leaves, chopped
a green or red chili

Add the chickpeas along with the turmeric, asofoetida, salt, chopped tomatoes, and pieces of ginger, and enough water to cover an inch above the ingredients. Cook on medium high until the chickpeas are nicely soft.

In a little ghee, fry the minced ginger until crispy, then add the garam masala, frying until the mixture dries, then add a little liquid from the chickpeas and stir. Add the cooked chickpeas and mix thoroughly. Cover and cook until done. With a mixing spoon, mash a few chickpeas up to add body to the gravy. Garnish with chopped coriander and thin-sliced chili, and offer.

[kugan98]

Rose, I know the pickle that you want.
As Dev, suggested it will be like our pickle.
Anyway I will post the recipe soon with the picture.
Thanks, Kugan98

[kugan98]

Thanks NOV anneh for all the nice recipes.
Some are very new to me.
Hope to try them.
What are green chickpeas?
Are they called pattani, or green peas?
Thanks NOV anneh. Take care, Kugan98

[kugan98]

[tscii]Friends, I forgot, but remember the request for muttai kulambu.
Here it is. Kugan98



MUTTAI KULAMBU

Ingredients:
4 hard boiled eggs
1 onion sliced
1 tomato chopped
3 green chillies, slit 4 and cut across
6 pips garlic smashed
½ tsp ginger crushed
1 sprig curry leaves
½ tsp fenugreek seeds
½ tsp aniseeds
1 tbs oil

2 tsp coriander powder
1 tsp chillie powder
¼ tsp turmeric powder
¼ tsp cumin powder
½ cup coconut milk (optional)

Little pepper powder
Little coriander leaves

Method:
Boil the eggs, de-shell and make some deep slits,
around the eggs. Do not break the eggs.

Heat oil in a wok, add in the fenugreek and aniseeds.
Let it splutter, add in the curry leaves, ginger and garlic.
Sauté well, add in onions, sauté till lightly brown.
Add in the tomatoes, green chillies, cook till mushy.

Now add in the chillie, coriander, turmeric, and cumin
powders. Stir well, cook for a minute.
Add 2 cups of water, and the coconut milk and salt.
Let it come to a slow boil.

The oil should separate in the kulambu.
Add in the pepper powder, the eggs.
Let it boil and slowly for few minutes.
Remove and garnish with the coriander leaves.


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[kugan98]

[tscii]This recipe too was a request.
I will have to go back the post to check.
Anyway here it is. Thanks, kugan98


AVAL PUTTU

Ingredients:
1 cup thick aval
1 cup grated jaggery
2 tbs grated coconut
1 tbs ghee
¼ tsp cardamom powder

Method:
Lightly roast the aval in a wok.
Let it cool and grind it little coarsely.

Now sprinkle little water, and mix the aval well.
Do it gently, it should be like bread crumbs. (uthir, uthir)
After 10 minutes, sprinkle little water more.
The aval should be soft, but uthir, uthir.

Heat a wok, add in the grated jaggery and little water.
Let it boil once, strain the syrup.

Now add the strained jaggery to the pan.
Cook till it forms a soft ball stage.
Now add in the coconut and stir well.
Lower the flame, and add in the aval little by little.

Keep the flame low for about 5 minutes.
Stir gently, till the aval puttu breaks down.
It will be like uthir, uthir.
Now add the ghee and the cardamom powder.
Mix gently. The aval puttu is ready for neivedhyam.


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