Kugan's Kitchen

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:wow: nice thread

nandu fry or nandu curry eppadi seiradhunnu sollunga..pls...

thanks in Advance...

[kugan98]

[tscii]Here is the crab recipe.


CRAB PERATTAL

Medium crabs 6
Big onion 1 sliced
Grated coconut 3 tbs --stir fried
Kas-kas 1 tsp --stir fried
Aniseed 1 tsp --stir fried
Pottu kadalai 1 tsp or channa dal
Garlic paste 1 tsp
Ginger paste 1 tsp
Fish curry powder 1 tbs
Chilli powder 1 tsp ---for extra hot
Tumeric powder ¼ tsp
Tamarind juice ½ cup from a small marble sized tamarind ba#ll.
Salt to taste
Oil about 2 tbs

For tempering
One inch cinnamon stick 1
Cloves 2
Cardamoms 2
Star anise 2
Curry leaves 1 stalk

Method:
Clean the crabs, remove the shell. Break off the legs and also the claws.
Use your chopper and bash the claws once.
Pound the small legs in a pounding stone . Add ½ cup of water and squeeze out the juice.
Discard the legs.
Grind to a paste, the fried coconut, kas-kas, aniseed, and pottu kadalai.
Make a paste with fish curry powder, chilli powder,and tumeric powder.
Heat the kadai with oil. Add in the spices , when they splutter, add in the sliced onion, and let it turn limp. Add the garic and ginger paste, fry for a second..
Add in the fish curry paste mixture,and the coconut paste mixture.
Fry nicely, add in the tamarind juice, and juice from the crab legs.
Add salt to taste, and the curry leaves. Let it boil,till the gravy is a bit thick..
Add in the crabs and the bashed claws , give a good stir, so that there is masala on the crab pieces.
Dish out as soon as the crabs are cooked, and serve with steaming rice.

Note: Keep a box of tissue by the side to blow your nose while eating the crabs.

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[kugan98]

[tscii]Try this rice uppuma for a change.

RICE RAVA UPPUMA

Ingredients:
1 cup rice rava
5 green chillies sliced
1 tsp crushed pepper corns
2 tbs fresh coconut (optional )
2 tbs green peas ( optional) I did not use
1 tbs chopped coriander leaves
2 ½ cups water
2 tbs oil or ghee
Salt to taste

For seasonings:
½ tsp mustard seeds
1 tsp urad dal 2 tsp
1 tsp cumin seeds
2 tsp bengal gram dal
1 pinch of asafotida
1 sprig curry leaves
1 tbs cashew nuts (optional )
1 dried red chillie cut into small pieces.

Method:
Heat a wok, and pour in the oil or ghee.
Add in the seasonings one by one and fry till the dals
Turn slightly brown. adAdd in the sliced chillies .
Stir for a moment, add in the water, salt and pepper corns.
You can add in the green peas now if you are using.
Bring to a boil, reduce the heat and add in the rava little by little
While stirring it slowly. Stir well so that all the spices
Have mixed well. Close with a lid and let it cook for a minute
On a very, very slow flame. Stir now and then cook till all the
Water is absorbed. Now add in the fresh coconut and stir well.
Remove from the stove and garnish with coriander leaves.
Serve with the chutney of your choice.
I have tomato thokku with the uppuma.

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[kugan98]

My Imageshack is giving me some problem.
I will upload the picture later. Thanks.

[kugan98]

[tscii]Now for a panner dish.

PANNER DELIGHT

Ingredients:

300 grms panner or tofu cut into rectangles and lightly fried
300 grms of button or oyster mushroom sliced
2 big onions chopped
2 tomatoes chopped
5 green chillies slit into 4 and cut across
2 tsp chillie powder
1 tsp cumin seed powder
½ tsp gram masala powder
2 tsp of ginger garlic paste
1 cup thick curds beaten well ½ cup of water
10 cashew nuts
Salt to taste
oil

To be sauted and ground:
1 cup chopped onion
1 ½ cup chopped tomatoes
10 cashew nuts

Method:
Pour 2 tbs of oil in a wok, add the cashew nuts, green chillies
Onions, ginger garlic paste and sauté till the onions are lightly
Brown. Then add in the tomatoes and stir for a minute.
Now add in the ground masala and stir for another minute.
In the mixture now add the chillie powder, cumin powder,
Gram masala powder salt and mix well.
Now add the well beaten curds and cook till the oil rises.
Add in the mushrooms and panner and cook till the mushrooms
Are cooked. Garnish with coriander leaves and serve.
This dish will look grand when served with naan or chappati
To our guests.

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[kugan98]

[tscii]Try this thokku you will love it.


TOMATO THOKKU

INGREDIENTS
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps – or to taste
Oil 250 ml – or 1 cup gingly oil
Mustard 1 teasp - for tampering

METHOD OF PREPARATION

Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.


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[NOV]

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[NOV]

Apologies to Kugan98, who has clarified some of my doubts.

Please continue your good work, uninterrupted, henceforth.

[kugan98]

Sothanai comes for everyone.
As I have said before we are not BORN with recipes.
Its from grandmothers, mother, relatives and friends.
You cannot find two households cooking the same type
Of the simple sambar. The taste will surely vary.
Recipes are only guidelines, you add and minus to make
Your dish tastey. I always modify the recipe to suit
My family. Lastly the pictures are my very OWN.

O.K now lets celebrate with a sweet payasam

[kugan98]

[tscii]
Try this simple Payasam.

RAVA PAYASAM

Ingredients:

1 litre milk
400 ml water
100 grms rava roasted with a tsp of ghee
200 grms sugar
1 tbs cashew nuts roasted with ghee
1 tbs raisins roasted with ghee
¼ tsp cardamom powder
2 tbs ghee

Method:

In a pot add the milk and water and boil it.
When it boils, slow the fire and add the rava
Little by little, keep stirring to see that no lumps form.
When the rava is cooked add the sugar and stir.
Now if your payasam is thick you can add more milk.
Now add the cashew nuts and raisins and the cardamom powder.
Stir well and remove from the stove and serve.
Your payasam should look watery when you remove from stove.
It will become thick when it cools .

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