Kugan's Kitchen Part 6

**kugan98** · 17th November 2010, 04:45 PM

[tscii]Dev, this is a authentic Karnataka hot puli gojju,
according to my aunt

Try and see.

PULI GOJJU

Ingredients:
(A)

To Dry Roast And Powder:

2 tbs coriander seeds
2 tbs channa dal
1 tbs urad dal
2 tsp sesame seeds
2 tsp black pepper
1 tsp cumin seeds
4 tbs grated coconut
¼ tsp fenugreek seeds
20 dried chillies

(B)

1 lemon sized tamarind made into 1 ½ cup thick juice.
2 tbs finely chopped ginger
3 green chillies chopped
2 pinches of asafoetida powder
Little jiggery as per taste
2 sprigs curry leaves
1 tsp mustard seeds
2 pinches of asafoetida powder
½ cup of oil
Salt to taste.

Method:
Heat 1 tsp of oil, toast the ingredients in (A) one by one.
When cooled, grind all of them together to coarse powder.

Next add salt, tamarind juice, and the ground powder.
Mix everything well and keep aside.

Heat a heavy bottomed pan with ½ cup of oil.
Add in the mustard seeds, curry leaves and asafoetida powder.
Now add in the ground paste and mix well.
Slow the flame and allow the mixture to cook.

As the mixture thickens, add in the chopped ginger, green chillies,
and the jiggery. Add more salt if needed.
Do not let the mixture stick to the bottom of the pan.
Add little more oil if needed. There should be no raw smell.
The oil should separate and leave the sides.
Remove and let it cool. Use as needed.

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**Google Adsense** · 17th November 2010 04:45 PM

**kugan98** · 17th November 2010, 04:59 PM

Dev, here is the mango halwa.

MANGO HALWA

Ingredients:
2 cups of ripe mango pieces
1 cup fine sugar
100 grms sugarless khoa
A pinch of yellow colour
Little mango essence
2 tbs ghee (optional)

Method:
Blend the mango pieces without adding any water.
Mix the mango plup, sugar, yellow colour and essence.

Pour the mixture into a non-stick pan and stir,
on low heat till it becomes thick.
Add in the khoa and the ghee and keep on stirring till the halwa
leaves the sides. Remove and serve.

**kugan98** · 17th November 2010, 05:14 PM

Dev, last sunday my niece had a Deepavalli open house in Subang Jaya. She cooked chicken prettal, mutton prettal, spicy prawns, vegetarian mutton, all my recipes

She also had mixed vege, sambar, simple ghee rice, fried rice, vege achar, coconut chutney and tomato chutney, also all my recipes
Well she asked me to take charge of paper dosai given suda suda to her friends. About 100 of them, my legs became numb standing and dishing out paper dosai.
She made mango sago pudding for dessert. I will come back from India and post the recipe with picture.
Here is how my dosai looked

The Paper Dosai Cooking:

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The Cooked Dosai With Coconut, Tomato Chutney:

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**dev** · 17th November 2010, 05:48 PM

K, thanks for all the recipes... mango recipes tinned mango pulp use panni seiyalaamanu yosikiren...

Aunt's Puli Gojju sounds interesting with sesame seeds, coconut etc... will try it... The recipe I posted is one I got from a kannadiga neighbor when we lived in bangalore... maybe diff houses have diff recipes...

And 100 paper dosai-aa!!!... en unga neiceku unga melai ippadi oru kolai veri...

K, have u tried spring dosai?... Delicious!!!... Try it and if u like the taste, en peyarai sollitu next partyku indha dishaa add pannikonga...

**dev** · 17th November 2010, 05:51 PM

This recipe is from http://www.sanjeevkapoor.com/

SPRING DOSAI

INGREDIENTS
Dosa Batter 4 cup
Oil 4-5 tablespoon
Onion , thinly sliced 1 medium
Carrot, grated 2 large
Green capsicum, thinly sliced 1 large
Cabbage, shredded 1/4
Light soy sauce 1/2 tablespoon
White pepper powder 1/2 teaspoon
Sichuan sauce 1 tablespoon
MSG 1/4 teaspoon
Salt to taste
Bean sprouts 1/2 cup
Spring onion, finely chopped 1/2 cup

METHOD:

To make the filling, heat two tablespoons of oil in a wok; add the onion, carrots and capsicum and stir-fry for half a minute. Add the cabbage and continue to stir-fry for one minute. Add the soy sauce, white pepper powder, Sichuan sauce, MSG and salt to taste.Add the bean sprouts and spring onion greens and stir-fry for about half a minute. Remove from heat and cool the filling to room temperature.

Heat and season a dosa tawa. Place a ladleful of dosa batter on the tawa and spread evenly with the back of the ladle to make a medium-sized dosa. Drizzle half a teaspoon of oil around the dosa and cook over low heat for one minute.
Place a generous amount of filling on the dosa and spread evenly. Continue to cook till the underside turns golden.
Roll up the dosa tightly, cut diagonally into pieces and serve.

**dev** · 17th November 2010, 05:53 PM

Another version of spring dosai here http://ruchiruchiadige.blogspot.com/...ring-dosa.html
http://authenticfooddelights.blogspo...ring-dosa.html
Have to admit that I have not tried these recipe yet...

**kugan98** · 17th November 2010, 07:32 PM

Thanks Dev, for your nice post.
I have never tried anything with mango pulp.
Will it be sweet?, You can try and see Dev.

Thanks for the spring dosai recipe and link.
Its similar to what I do as chapathi rolls.
Well dosai flour will make a difference. I will try it tomorrow.

Dev, I will not volunteer to make dosai next time.
Cooking meals for 100 people is nothing.
But to stand and dish out dosai is no no.

Her friends are all from different races.
They pile up the plate, with, chicken, mutton and prawns.
Little veges and very little rice. After that they come for suda suda dosai. I did not expect that

Anyway it was a new experience.
See one plate for example.

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**kugan98** · 17th November 2010, 07:38 PM

My dear friends, all seem to be missing.

O.K my friends, I will be leaving to India on the 20th morning.
As you all know I am going for my health reasons.
Doctors have confirmed that I have problem with my kidneys.
I will be back on the 30th. I am taking my laptop with me.
If possible I will post one or two recipes from there.
Otherwise I will come back and resume.
I will post what ever I can before I go on Saturday.
Please take care of Kugan's Kitchen.
Do not keep it shut for many days.
Thanks and take care, Kugan98