Kugan's Kitchen Part 5

[dev]

intha vizhaa kaala salugai Dev kku mattum thaanaa? what abt me ?

neengaLum varalaam! aanaal enga veetle cockroach kidaiyaadhu! beef, pork kidaikkaadhu!

athelaam dev veetula kidaikkum.. unga veetula kidaikura shrimp poathum

Aamam, vaanga maadu,panni kuda ellam palagalaam... ungalukagave valarthittu irukken...

[rajraj]

unga veetula kidaikura shrimp poathum

puriyudhu ! puriyudhu! unga oorle pidikkira shrimp(prawns) ellaam veLi naattukku pogudhu! vaanga vaanga! vagai vagaiyaa shrimp saappidalaam!

[kugan98]

[tscii]Dev, The thought of this tangy green chutney itself will be bring out your saliva. I usually do this for naan and pakodas.
Thanks, take care, Kugan98


GREEN CHUTNEY

Ingredients:

3 really hot birds eye chillie ( more or less to taste)
1 shallot chopped
1 inch fresh young ginger chopped
¼ cup pressed mint leaves
¾ cups pressed coriander leaves and stems
2 tbs fresh lime juice
1 ½ tsp sugar
2 tbs warm water
Pinch of salt.

Method:

Blend all the things in a blender until smooth.
Serve with tandoori chicken, naan or pakodas.

The chutney can be stored in the fridge for a day.


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[kugan98]

[tscii]Dev, mostly this chicken rendang is cooked with old chickens.
Normal chickens cook very fast and the meat will fall off the bones. Thats why we cook the paste first and add in the chicken later. Kugan98


CHICKEN RENDANG

Ingredients:

1 chicken about 1.5 kg cut into 8 pieces
2 cups of thick coconut milk
2 pcs of asam keeping (dried tamarind)
2 tbs of kerisek (dry fried coconut till it turns brown, then grind it fine)
Little brown sugar (optional)
1 tumeric leaf sliced very fine
1 kaffir lime leave sliced fine
Salt to taste
1 tbs oil

A
Blend together Into A Paste:
10 shallots
5 garlic pips
1.5 inch ginger
2 inch galangal
5 thick part of the lemon grass
2 buah keras (candle nut) or use cashew nuts
15 dried chillies
5 birds eye chillie
1 small piece of fresh tumeric

B
Dry Roast And Grind Fine:

½ tsp aniseeds
½ tsp cumin seeds
1 tsp coriander seeds

Method:
Heat oil in the wok, add in the blended ingredients.
Add also the roasted ground ingredients.
Stir fry for 5 minutes until oil seperates

Add in the chicken and stir fry for 5 minutes.
Add in the coconut milk, brown sugar, salt and the tamarind pieces.
Mix well and allow to sim until the gravy turns thick.
Keep stirring slowly to prevent sticking.

Add the kerisik, lime leaves and turmeric leaves.
Mix well and cook until the meat is tender, gravy is thick,
almost dry and oil rises to the top.
Remove and serve with rice or bread.

NOTE: if you wish, you can fry the chicken pieces first
before adding to the paste.


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[dev]

Wow!!!... thanks a lot K... hicken rendangku galangal thavira maththa ingre available... can we use ginger in place of galangal or is it better to leave it out than using ginger?...

Mint chutney description makes my mouth water... thanks a lot K... But u know, the chutney I am looking for is a blend of mint, curd/cream and spices... konjam pale green colorla irukkum... If u have a recipe for it, pls do post it K...

[great]

BTW, me eat only chicken n fish... so shrimp, turkey ellam vendaamnu sollidunga aunty kitta...

yes raj..

u can make cockroach 65.. Dev loves that

Neenga onnam class kuda olunga padikalainu nalla theriyudhu...

[kugan98]

Dear Dev, this green chutney only is used for tandoori chicken.
I do have the recipe for mint chutney with curds.

You need not replace the gaglangal.
Try it out. Thanks, kugan98

[dev]

Thanks K... Pls post the other mint chutney recipe...

[kugan98]

[tscii]
This is the mint chutney with curds , that I use for pakodas.


MINT CHUTNEY FOR PAKORAS

Ingredients:

1 ½ cups mint leaves
½ cup coriander leaves
1 inch ginger chopped fine
7 green chillies chopped fine
2 shallots chopped fine
1 tbs sugar
1 tsp vinegar
1 cup yogurt
1 tsp cumin roasted and ground
Juice of 1 lime more or less
Salt to taste

Method:
In a blender, add the mint leaves, coriander leaves, ginger,
Green chillies, shallots, and sugar. Blend well.
Remove and add vinegar, ground cumin, lime juice,
Yogurt and salt to taste. Serve with pakoras, naan breads.



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[kugan98]

My internet and uploading pictures are giving me lot of problem lately. I will upload the picture tomorrow.
Thanks and take care. Kugan98