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Thread: Kugan's Kitchen Part 6

  1. #1001
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    Very Spicy Mochai Sundal (dev)

    I remember someone asking for spicy sundal sometime back.
    This recipe is from a cookbook by Annapoorani Natarajan. Sry, the measurements are for a large qty. I've not tried this recipe but I'm sure K will try it and give her feedback once she is back from the break...

    Spicy Mochai Sundal:

    Roast the following in a tsp of oil and powder it :
    Dry chillies-6
    Asafoetida-sundakkai sized
    Sombu-1 tsp
    Pattai-1 inch piece
    Clove-4
    Cardamom-6
    Bayleaf-1
    Gasagasa- 2 tsp
    Cashew nuts-40 gms


    Soak mochai-4 alak overnight and cook along with salt till soft. Drain and keep aside.

    Heat oil in a pan. Add mustard seeds n curry leaves. Let splutter.
    add chopped onions-100 gms, green chilles slit-2 , ginger-minced-1 inch piece ,lil salt. Saute till onions turn transparent.
    Add in the mochai, Shredded coconut and the powder. Mix well and cook for a min.
    Switch off flame and add lemon juice-mix well.
    Serve!!!

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  3. #1002
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    Kugan take care of your health. I hope you are enjoying your holidays.
    Your recipes are all very super. your brinjal dish looks so appealing.
    Dev, I am sure, Kugan will feel very happy that you setelled Madhu's query. Gulabjamun.

  4. #1003
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    @gulabjamun...

    Madhu, as for ur mw cooking n no-grind recipes- I've not cooked much using mw except for steaming vegs,making pappads, cakes,rice,tea etc... full fledged Indian cooking panninadhu illai... But I guess u can make all variety rice using mw... and also aval, upma, semiya stuffs...

    If u can't use mixie, u can grate onions and tomatoes where onionn paste n tomato puree is called for... esp for North Indian recipes...I am not sure if u can use grater as U r still recovering from chikunguniya...

    Use readymade masala powders/homemade kuzhambu milagai thool for making kuzhambu... aachi and sakthi masala is good... I use sakthi chicken masala to make many veg gravies...

    U can use coconut milk that comes in packets...kara is a good brand and it's available in India now...

    U can also use coconut powder mixed with water...I have used it once and it was good.

    U can also use cashewnut powder, pottukadalai powder to thicken gravies... But I am not sure f u can get readymade ones...

    Though the taste will not be the same like freshly ground curries, I guess healthwise it's always better than the eatouts...

    you can also consider buying an electric stove or rice cooker if u don't have access to a stove...

  5. #1004
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    Take good care of yourself, K.
    Our thoughts and prayers are with you.

  6. #1005
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    Enjoy your holidays K !

  7. #1006
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    Chettinad Black Channa curry(from Solai's kitchen)

    I tried this kondaikadalai kuzhambu from Solai aachi's blog and it turned out awesome... very easy to prepare aswell.... Thanks a lot aachi for the recipe...

    Chettinattu Karuppu Kondai kadalai Kuzhambu (Chettinad Black Channa curry)

    Ingredients
    Soaked channa-1 cup
    Potato-1 big
    Big onion-1
    Tomato-1
    Garlic-4 to 5 pods
    Chillie powder- 1 table spoon or ( Kuzhambu milagai thool-2 tablespoon)
    Coriander powder-2 tablespoon

    Tamarind-very little (2 sulai)


    To season
    Cinnamon-2 pieces
    Clove-2
    Fennel seeds-1 teaspoon
    Curry leaf-little

    To grind (If you want a thick gravy grind the paste else use 1/2 cup of coconut milk)
    Coconut-3 table spoon
    Cashews-4
    Fennel seeds-1 teaspoon

    Procedure
    Keep the cooker in the stove. Pour 2 tablespoon of oil. Season with the items in’To season’
    Sauté the big onion, tomatoes and the garlic pods .Add the cut potato pieces and channa. Mix well, add the chilli powder and the coriander powder. Pour 3 cups of water and the salt required. Close the cooker and cook for 10 to 12 minutes. After the pressure goes open the cooker and check for consistency. If it is going to be used for rice as gravy add the tamarind water and 1/2 cup of coconut milk and cook for another 5 minutes. If the gravy is for idly ,chapathi,naan or paratta add the grinded masala and the tamarind water and cook for another 5 minutes.

    Source: http://solaiachiskitchen.blogspot.com/2007/11/chettinattu-karuppu-kondai-kadalai.html

    I used brinjal(cooked separately and then added to the curry) instead of potato... you can even skip that and make it with channa alone...

  8. #1007
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    Y/day I went to one aunty's house.

    She had prepared mango chutney. Sooooo simple and very tasty. namma fatafat samayalku romba poruthama irundhudhu. so I share it with you all.

    Manga chutney (raw mango)

    1 piece of manga
    1 piece ginger
    1 piece of coconut (small quantity)
    1 Green chilly
    Few curry leaves
    Salt to taste and little asefotida.

    Grind the above into a fine chutney and temper with mustard seeds.

    Chutney was really super. (even the colour...yellow+green mixed colour)
    Sudha
    Coimbatore
    ---------------------------------------------

  9. #1008
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    Kugan, thanks for all your nice recipes.
    Please enjoy your holidays.
    Dev, nice curry recipe, pity kugan is not around, or she will at once cook and post the picture.Rose75

  10. #1009
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    Sudhaka, mango chutney tiffin items kuda saapidalama or wth rice?

  11. #1010
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    Quote Originally Posted by rose75
    Kugan, thanks for all your nice recipes.
    Please enjoy your holidays.
    Dev, nice curry recipe, pity kugan is not around, or she will at once cook and post the picture.Rose75
    exactly...

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