Kugan's Kitchen Part 6

[kugan98]

Suvai, thanks for your nice post.
I really burst out laughing. Thanks again.

Uncle, thanks, I have pmed my address.
Kugan98

[kugan98]

[tscii]I nearly forgot about this simple onion sambal.
It goes well with chapathi, as a sandwich filling and so on.
Very little ingredients, try it. Kugan98



ONION SAMBAL

Ingredients:

400 grms red big onions chopped
100 grms red tomatoes chopped
6 pips garlic smashed
2 tsp chillie powder
½ tsp sugar or more to taste
2 tsp oil
Salt to taste

Method:
Heat a wok with the oil, add in the smashed garlic.
Let the garlic brown a little.
Add in the chopped onions and salt.
Sauté for a minute, add in the chopped tomato.
Cook for about 3 minutes.
Add in the chillie powder, and cook till the onions
are fully translucent, and tomatoes mushy.
Add in the sugar and remove.




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[kugan98]

[tscii]Rose here is your pavakkai recipe.
Cook and please your in-law. Kugan98


PAVAKKAI KULAMBU

Ingredients:

300 grms pavakkai deseeded and cut.
2 cups of tamarind juice from 1 lime sized ball
¼ tsp turmeric powder
¼ tsp asafoetida powder
1 tsp jiggery
2 tbs gingelly oil
1 tsp mustard seeds
2 dry chillies cut into pieces
1 sprig curry leaves
Salt to taste
Little coriander leaves chopped.

To Be Roasted With Little Oil And Ground To A Paste:
1 tbs coriander seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
2 tsp channa dal
5 dried red chillies
2 tbs grated coconut.

Method:
Cut the pavakkai, add little salt and keep for about 10 minutes.
Then squeeze and wash the pavakkai. Keep aside.

Heat a wok with the oil, add in the mustard seeds, asafoetida powder.
Let it splutter, add in the dry red chillies and curry leaves.
Add in the washed pavakkai, turmeric powder and stir well.
Let the pavakkai coat well with the oil.
Now add in the tamarind juice, and salt.
Let it cook on low flame till the raw smell goes.

Now add in the ground paste with little water and jiggery.
Let it come to a boil. Cook further for about 5 minutes and remove.
Garnish with the coriander leaves.




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[rajraj]

Sudha, thanks for the instant mulagai puli recipe.
Can make it instantly, when we do have anything
for thottukka Thats what Suvai will tell.

I am sure it will be great with curd rice.
Dev, enjoy.
Kugan98

....sarii neenga enaanu soluveenga kugan??

naangalum "thottuka"nu thaan solvom... is there any other term for it K?

thottukka illaatti kottikka mudiyaadhe !

[crazy]

[tscii]
CAULIFLOWER MANCHURIAN

[img]http://img42.imageshack.us/img42/205/gopimanchurian.jpg[/img]

Looks so good

[kugan98]

Uncle, Rajraj


Crazy, thanks for your nice words.
Kugan98

[kugan98]

[tscii]A friend of mine called me, saying that she needs to give urad dal kanji for her daughter. Since she hates it, how can she give her in different form. The girl is 12 years old
So I made this sweet kali for her, which she enjoyed. Kugan98


URAD DAL SWEET KALI

Ingredients:

1 cup roasted finely ground urad dal
1 cup sugar
1 ½ cups coconut milk
6 cashew nuts
10 raisins
2 tbs ghee
A pinch of cardamom powder
A pinch of salt.

Method:
Roast the cashew and raisins in ghee, keep aside.
In a pot heat the coconut milk with the sugar,
cardamom powder and salt.
Let it come to a slow boil, low the flame.
Add in the urad dal flour, use a whisk,
and stir nicely, see that no lumps are formed.
Add in the ghee and the roasted nuts and raisins.
Stir nicely and transfer to a bowl.



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[kugan98]

[tscii]Try this unique combination of cucumber and potato. Kugan98


CUCUMBER POTATO SUBJI

Ingredients:

1 big cucumber, peel and slice
2 tomatoes chopped
2 onions chopped
2 medium potato, boil and mash roughly
3 green chillies chopped
¼ tsp cumin seeds
¼ tsp turmeric powder
½ tsp chillie powder
1 sprig curry leaves
2 tsp oil
1 tbs thick coconut milk, or fresh cream
Little cut coriander leaves
Salt to taste.

Method:

Heat oil in a wok, add in the cumin seeds, curry leaves.
When they splutter, add in the chopped onions,
green chillies and tomatoes. Sauté nicely for 4 minutes.

Add in ½ a cup of water, add in the turmeric powder,
sliced cucumber and salt. Let it cook for 5 minutes.
Now add in the chillie powder and the mashed potato.
Mix nicely till the contents are thick.
Add in the coconut milk, stir and remove.
Garnish with the cut coriander leaves.




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[dev]

Cucumber n potato is an interesting combination...curry looks yummmm!!!...

[kugan98]

[tscii]Dev, here is the rich fruit cake for you. Kugan98


RICH FRUIT CAKE

Ingredients:

2 cups all purpose flour
1 cup butter at room temperature
½ cup light brown sugar
½ cup dark brown sugar
¾ cup ground almonds
3 large eggs at room temperature
1 tsp baking powder
¼ tsp salt
1 tsp vanilla essence
1 tsp lemon zest
1 tsp orange zest
½ cup of rum or brandy
1 tsp of cinnamon, nutmeg, cloves and dry ginger powder
100 grms mixed nuts chopped,hazel, walnuts, pecans, almonds, cashew
300 grms mixed, raisins, sultanas, currants, cherries, chopped
600 grms mixed dried fruits, apricots, prunes, candied peels, etc chopped

Method:
Grease a non-stick 20cm spring form pan.
Line the bottom and sides with buttered parchment paper.
See that the paper extends about 2 inches above the pan.
Preheat oven to 160 degrees C.

Mix the 600 grms, and 300 grms fruits in ½ cup of brandy or rum.
Keep this at room temperature over night. You do this previous night.

Sieve the flour mixed with the baking powder, salt and mixed spices.

Use a large bowl and whisk the butter first.
Now add in the 2 sugars and whisk until fluffy.
Now add in the eggs one by one and whisk well.
Add in zest of orange and lemon. Fold in the ground almonds.

Now add in the nuts, and all the soaked fruits.
Fold in slowly. Now add in the sieved flour little by little,
and fold this into the cake batter.

Spoon this mixture into the prepared pan.
Bake in the preheated oven for 1 hour.
Reduce the oven temperature to 150 degrees C.
Continue to bake for another 1 hour or until the skewer comes out clean.
Remove the cake from the oven, place on a wire rack to cool.
Pierce the cake with thoothpick and pour about 2 tbs of brandy on top and let it soak. This will enhance the flavour and give longer shelf life.
Before storing, cover the cake completely with wax paper first, then with aluminium foil and keep in the refrigerator.


NOTE: Some people will make caramel, to add to the cake to get a rich brown colour.



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