Kugan's Kitchen Part 6

[kugan98]

Suvai and Dev, I could not prepare much for Rubenee, for Christmas is just around the corner. My maid is a Christian maid. I have to cook something special for her on that day.
I will be making the special potato rice and have to think of other dishes. Bake a cake and few cookies. Full hands ahead.
Thanks and take care, Kugan98

[bkarthika]

I can be your chef, if you open a hotel

Kugan,

Thanks!.. Neenga chef na "en kalla petti kandippa neranjidum"

Kandippa brinji rice try pannittu solren.... But Fresh Brinji leaves kidaikumannu theriyala... Here also dried one only available...

Kugan one more doubt...I made Idli batter with a proportion of Idli Rice 3 cup and Urad dhal 3/4th cup and 1 tsp of fenugreek.... but the problem is batter didnt rise on the next day...i left it for second day also... No rising... and also the idli was hard... I dint know where i made the mistake... pls clarify me....

Can u post the batter preparation for kuzhi paniyaram.......

Thanks in Advance.....

[dev]

well done Rubenee!!!... Our heartiest wishes to you!!!...

BTW K, PMRna enna level/class is it?... is it something like 10th or hr. sec in India?

[dev]

super menu K...

Brinji rice is new to me... My neighbour has a small bay leaf plant... I will ask her for few fresh leaves and try this recipe...

[kugan98]

Karthika, your measurement for idli batter is correct.
Did you add salt, and mixed the batter well before keeping it to ferment? Was your place very very cold.?
If all the answers are no, than I do not know why your batter refused to rise.
Karthika, my grandma always will ask me to keep few tbs of the used batter. When we make the new batter we will add it into the new batter.
If its hot season, you do not need such things.
Try again Karthika, Kugan98

[kugan98]

[tscii]Karthika, here is your request for the recipe kuli paniyaram.
What I have given is the basic, you can add in different chopped veges to make healthy paniyarams.
We also make sweet paniyarams. Kugan98


KULI PANIYARAM

Ingredients:

1 cup idli rice
1 cup raw rice
½ cup urad dal
1 tsp fenugreek seeds
Salt to taste


1 onion chopped fine
2 green chillies chopped fine
1 tsp urad dal
1 tsp mustard seeds
1 sprig curry leaves cut
2 tbs grated coconut
1 tsp oil

Method:
Soak rice, and fenugreek seeds.
Soak the urad dal separately. Soak them for about 6 hours.
Grind the rice and urad dal separately into a fine paste.
The consistency should be like idli batter.
( you can use your idli batter and do this kuli paniyaram)
Let the batter ferment for about 10 hours.

Heat oil in a pan, add in the urad dal and mustard seeds.
When mustard seeds splutters add in the chopped onions,
Curry leaves, fry till the onions are a bit limp.
Add in the green chillies, sauté a little and remove.

Now pour the seasoned ingredients into the batter.
Add in the grated coconut , give a gentle stir.
Heat a kuli paniyara pan, add about ½ tsp of oil in each cup.
Now pour the batter in a spoon to fill the cup ¾ way.
Cover with the lid and cook for about 2 to 4 minutes.

When the top of the paniyaram appears half cooked,
with a steel rod, flip the paniyaram upside down.
The underside of the paniyaram should be golden brown by now.
Let the other side also to cook, remove to a plate.
Serve with coconut chutney or sambar.

Note: you can add in any fillings of your choice,
like grated carrots and things.




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The Paniyara Chatty:

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[kugan98]

Thanks Dev for your wishes. Its 10th standard here.
Try the brinji rice, the aroma lies in the fresh brinji leaf.
Our dinner was again a pasta
I will post the recipe soon.
Thanks, Kugan98

[lakme]

Kugan, so happy to hear of Rubenee's excellent performance. Congrats to her and to you!!

Wishing her all the best in the future.

[dev]

Pasta again!!!... naan kaeten, neenga saapidureenga...

PMR=10thaa?.. so do they select their specialisation now like we do in India?

[rose75]

Congrats Rubenee, well done.
Hope you enjoyed your lunch