Kugan's Kitchen Part 6

[kugan98]

[tscii]Here is the recipe for Hakka noodles.
If you use the schezwan sauce, than it becomes
schezwan fried noodles , Kugan98


HAKKA NOODLES

Ingredients:

300 grms Hakka noodles
2 spring onions, sliced crosswise, greens and whites separated.
2 pips garlic finely minced
½ a cup multi coloured capsicum sliced
½ cup cabbage shredded
½ cup carrots julienned
4 baby corns slit into half
1 tbs soy sauce
1 tbs tomato ketchup
1 tbs red chillie sauce
1 tsp vinegar
Little black pepper powder
Salt to taste
2 tbs oil

Method:
Boil the noodles with little salt and oil.
When the noodles are about 80% cooked.
Drain the noodles and toss it lightly with cold water.
Keep aside.

Heat a wide wok with the oil. add in the minced garlic.
Sauté for a second, add in the white part of the spring onion.
Sauté well, add in all the vegetables one by one.
Toss on high heat for about 2 minutes.
Keep tossing them till they are about ¼ cooked.
Add in the noodles, soy sauce, vinegar, salt, pepper powder
chillie sauce, tomato ketchup along with the green spring onions.

Give it a good toss and sauté for another minute.
Serve hot. It goes well with green chillie pickle in vinegar.



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[kugan98]

[tscii] Try this dish for a change.

CHOW CHOW CHOPS

Ingredients:

500 grms chow chow skinned and cubed
¼ tsp turmeric powder
1 tsp chillie powder
2 bay leaves
2 tbs oil
Salt to taste

To Be Roasted Separately And Powdered:
2 tbs grated coconut
1 tbs coriander seeds
1 tsp kas kas
½ tsp cumin seeds
½ tsp aniseeds
¼ tsp black pepper
1 inch cinnamon stick
1 cardamom pod

To Be Fried In Little Oil And Ground To Paste:
1 big onion chopped
1 inch ginger chopped
5 pips garlic
1 red tomato chopped

1 sprig crispy fried curry leaves.

Method:
Heat a wok with the oil, add in the bay leaves.
Add in the cubed chow chow. Stir fry for a moment.
Add in the turmeric and chillie powder.
Toss them well so that the chow chow is well covered by the masala.

Now add in the wet paste, salt and stir fry well.
See that there raw smell is gone.
If the chow is not cooked, sprinkle little water and cook.

Now add in the roasted powder and stir fry well.
The oil should separate now.
Remove and garnish with the fried curry leaves,
or coriander leaves.



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[kugan98]

[tscii]
This keema goes well with rice, chapathi, sandwich, also for wraps. Thanks, Kugan98



SOYA MATE MUTTON KEEMA

Ingredients:

300 grms soya mate
2 pips garlic smashed with skin
1 inch ginger smashed
Salt.

To Grind To A Fine Paste:
1 tbs ginger paste
1 tbs garlic paste
2 tbs red chillie powder
3 tbs grated coconut ground to fine paste
1 tsp aniseeds
½ inch cinnamon stick
½ a anise star
Salt to taste

3 big onion chopped fine
5 big red tomatoes chopped fine

2 tbs oil
1 sprig curry leaves
Little lime juice.

Method:
Boil the soya mate with the smashed garlic, ginger and salt.
When it is boiled nicely, drain the water. Discard the garlic and ginger.
Now squeeze and wash the boiled soya mate 2 to 3 times.
Cut up the soya mate into very small pieces.
Just like minced keema meat.

Now in the soya mate, add in the ginger, garlic,
chillie powder, ground coconut, aniseeds,
cinnamon stick and anise star and salt.
Mix nicely and keep aside for about 30 minutes.

Heat a wok with the oil. add in the chopped onions.
Sauté the onions till they turn slightly brown.
Now add in the chopped tomatoes, cook till the
the tomatoes turn mushy.

Now add in the seasoned soya meat.
Stir and cook till the soya keema is cooked well,
and it comes dry like our mutton varuval.
Keep stirring so that it does not stick to your pot.
Add in the curry leaves and remove.
Sprinkle little lime juice to taste.



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[dev]

K, chow chow n soya recipes sound interesting!!!...

[Suja Rajkumar]

Kugan,
All the recipes look very interesting. Will try out the chow chow chops tomorrow and let you know. Tried your potato roast it came out good. Thanks for the recipes.

Suja

[NM]

Hello K and all,
Hope all of you had a wonderful Thai Ponggal!

[kugan98]

Dear Dev, thanks for your nice post.

Suja , thanks too for your nice post.
Glad you liked the potato roast.
Try the chow chow and give us the feed back.


Nm, thanks for your nice post.
Hope you too had a nice pongal.
How is your health now?

Take care friends, Kugan98

[kugan98]

[tscii]I had this different type of curry in my North Indian friend's home. It goes well with chapathi. The sweet potato gives a nice taste to the gravy. Thanks, Kugan98



SWEET POTATO CURRY

Ingredients:

Gravy Base:
2 cups water
½ a cup crushed tomatoes
½ tbs tamarind paste
½ tbs jiggery

Spices:
1 tsp chillie powder
1 ½ tsp coriander powder
¼ tsp turmeric powder
½ tsp cumin powder
Salt to taste

Seasonings:
2 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
3 shallots minced
1 sprig curry leaves

300 grms boiled sweet potatoes, peeled and cubed
2 tbs cut coriander leaves for garnish.

Method:
Mix well all the ingredients for the curry gravy base. Keep aside.
Heat oil in a wok, add all the seasonings.
Sauté so that they are well seasoned.

Now add in the spice ingredients, and stir well.
Keep the heat in medium while stirring the spices.
Add in the cubed sweet potatoes. Sauté for a minute.

Now add in the gravy base, stir well and simmer for about 5 minutes.
Let the gravy thicken, and oil separate.
Remove and garnish with the cut coriander leaves.
This curry improves in taste, if you let the flavours
blend for about 30 minutes after cooking.



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[Aarthii]

Kuganka,sweet potato curry looks good.
Thanks for the other recipes too.

[chevy]

[tscii]Aarthii here is a Ponggal gift for you.
The next trip you visit your mom, cook and asathu her
Kugan98




THIRUNELVELLI SODHY

Ingredients:

100 grms split yellow moong dal
100 grms carrot cut into strips
100 grms beans cut into 1 inch in length
1 brinjal cut into 1 ½ inch cubes
1 drumstick cut into lengths
4 pips garlic whole
150 grms small shallots whole

To Be Ground To A paste:
10 green chillies
2 tbs grated coconut
2 tsp cumin seeds

2 cups of coconut milk
Salt to taste

To Season:
½ tsp mustard seeds
½ tsp urad dal

1 tsp ginger juice
Lime juice to taste

Method:
Clean, add little water and cook the moong dal.
When the moong dal is cooked, add in all the
vegetables, onion and garlic.

When the vegetables are half cooked, add in
ground paste and salt.
Stir nicely and allow to cook on low flame.
Now add in the coconut milk, stir nicely.

Let it come to a slow boil, DO NOT allow it to boil.
Remove from the stove, and allow it to cool.
Once cooled, add in the ginger juice and lime juice.
Serve with steaming rice, ginger chutney and roast potatoes
It will taste nice if the rice is a bit over cooked.

Sodhy, Ginger chutney Potato Roast:

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The Sodhy:

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wowie..my native special......i ve heard this dish is adapted from a similar one in srilanka... ..(not a big fan of the coconut based dishes....)