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Kugan's Kitchen Part 2
Dear Herment uncle thanks for your blessings.
I am opening Kugan's thread Part 2 with your blessings.
Thanks uncle. Kugan98
see here for part 1: http://www.mayyam.com/hub/viewtopic....892612#1892612
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[tscii]
Well my first recipe is a sweet one dedicated to my lovely Suvai.
Suvai here is your request.
CHIROTTI
Ingredients:
1 cup all purpose flour
2 tsp rice flour
2 tsp fine sooji
1 ½ tbs ghee
Little salt.
For paste:
1 ths ghee
1 tbs rice flour
For seasoning
½ cup castor sugar
½ tsp cardamom powder
Oil for frying
Method:
Mix flours, sooji, ghee and salt.
Add enough water to make it into a dough.
The dough should be soft and tight.
Keep the dough aside for about an hour.
Mix the ghee and flour to make a paste, keep aside.
Mix the sugar and cardamom powder and keep aside.
Roll out the dough into about 7 small chappatis.
On the first chappati apply little of the paste all over the chappati.
Keep the next chappati on the first one
Keep the second chappati slightly down, it should not cover the first one. Repeat the procedure to stack up all the 7 chappatis.
Roll the resulting chappati into a log. Let it sit in the fridge for about 20 minutes.
Now cut this log laterally so that you get little circles of dough with little spirals inside. Now roll out the little circles gently.
Heat the oil and deep fry the circles until golden brown on medium heat. Remove and sprinkle the sugar cardamom mixture.
Let it cool well before storing in a air tight container.
Note: I have friends who eat this chirotti with hot badam milk.
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kugan,
congrats for opening part 2.
we call the above receipe as badam puri. procedure is the same, but after frying it, we make a sugar , dip all the puris one by one and keep it for some time and it is ready to serve.
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:clap: :clap: thank u nga kugan for Chirotti recipe.....yep its the same one....ive tasted it at my friends place...& loved it. U r awesome...for getting the recipe / trying & posting it...thank u once again for all the hard work u put.
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Kugan ka ..like you said i patted myself for being a part of the lovely thread
I must say what an entry to start off the second thread..Chirotti, this is like one of the best desert in karnataka..
Like selvi akka mentioned the chirottis also are dipped into the sugar syrup with a little saffron and lemon juice, thats what i have heard..
As i enjoy a milder version of it .. amma usually dipped the hot fried chirottis into badam milk and turned into a chirotti payasam
The taste of hot chirottis in badam milk , when the chirotis are jus tending to take in some juices of badam milk is when one has to relish it .......
:)
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Kugan's Kitchen Part 2
Thanks Selviem for the tips.
Did you come across any new recipes while on holiday?
Post them if you have.
Thanks Selviem. Kugan98
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Kugan's Kitchen Part 2
Suvai I am very happy that it is the same.
Its very simple to make.
Enjoy as Selviem has suggested
Or as Nithi said, soak in the badam milk.
To make the badam milk:
20 badams
1/2 litre milk
Method:
soak the badam for about an hour.
remove the skin and grind to a paste.
add the paste to the milk and boil to a thick consistency.
serve the chirotti with the hot milk.
Thanks. Kugan98
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Kugan's Kitchen Part 2
Thanks Nithi for your comments and nice tips.
I will try it out next time.
Thanks. Kugan98
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Kugan's Kitchen Part 2
[tscii]
This is Superspiczy’s Ipoh Hor Fun
Ingredients:
½ a chicken
1 inch piece of ginger smashed
1 onion cut into quarters
4 garlic smashed
10 pepper corns crushed
Salt to taste
To Make Chicken Broth:
Wash the chicken and put it into a big pot.
Add enough water to cover the chicken.
Bring to a vigorous boil, low the flame and simmer for 15 minutes.
Remove the pot, and leave it to rest for about 30 minutes.
See that the pot is tightly covered.
Now remove the chicken, pull off the skin and discard it.
Now pull meat off the breast and thigh into thick strips.
Cover and keep aside.
Now add the bones and what ever meat is left in the pot.
Add in the ginger, onion, garlic, peppercorns and salt.
Add little water if your broth is very little.
Simmer for 1 hour to make the broth.
Then strain through fine wire mesh sieve.
Taste and season well. Keep aside.
Garnishes:
300 grms fresh rice flat noodles (kuih teow)
100 grms fresh prawns cleaned and steamed
200 grms bok choy or choy sum
1 stalk scallions chopped
Wash lightly the noodles in warm water drain.
Blanch the bak choy and cut into 2 inch pieces
Chili Soy Sauce:
6 Thai bird chillies sliced thinly
¼ cup soy sauce
¼ tsp sesame oil
Combine soy sauce, sesame oil and chillies,
Spoon mixture into individual small plates for each person.
To Assemble:
Bring the seasoned broth to a near boil.
Put little of the rice noodle into a bowl.
Top noodles with chicken meat, prawns and bok choy.
Pour about 1 ½ cups of the broth into the bowl.
Sprinkle little scallions on the bowl.
Serve with the small plate of the chilli soy sauce.
This sauce is used for dipping the chicken pieces.
You can also add it to your soup.
Note: Since I cannot cook this soup, I only made the
Chilli soy sauce.
Chilli Soy Sauce:
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:redjump: :redjump: :redjump: :happydance: so happy for the 2nd series... :swinghead:
K, congrats... :2thumbsup:
