KATHIRIKKAI ENNAKAI / EGGPLANT/BRINJOL /AUBERGINES IN THICK GRAVY

Great day everyone! Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.

I am going to share with all of you another vegetarian dish. If you want none vegetarian add in anchovies / ikan bilis. It is superb. Today s Kathirikkai Ennakai which means eggplant in oil. Once the brinjol is cooked oil will separate and appear. That is what it means ennakai. It is the simplest dish to do and very tasty. Youngsters out there try this you will love it!

INGREDIENTS

4 round brinjol (cut into chunks like below)

1 cup coconut milk

1 big onions (sliced)

4 garlic cloves (chopped)

2 green chilies (sliced)

1 teaspoon cumin powder

1/2 teaspoon turmeric powder

2 sprigs of curry leaves

5 tablespoon oil

Salt to taste

METHODS

1. In a manchatti/claypot or a wok, heat up oil. Add in onions, curry leaves, green chilies, garlic. Stir well.

2. Add in the brinjol and mix well till the color changes.

3. Then add in the turmeric powder, cumin powder and salt to taste. Combine all well. Leave it for 5 minutes before pouring the coconut milk.

4. Now add in the coconut milk and combine again all together and leave it till the oil breaks.

5. Now the liquid is getting lesser. Wait till the oil comes up. Like below.

6. Now the kathirikkai ennakai is ready to be eaten. The oil is coming up at the sides that what we want. Best eaten with rice. Enjoy!

RASAM / TAMARIND SOUP

Dear All! Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.

A new day a new recipe to your pallet. Today's recipe is Rasam which is commonly you can find in South Indian families. It is a tangy and slightly spicy. It has its medicinal values. Good for indigestion and my mom gives us when we have cold too.

My recipe is a basic normal rasam. If you want to add tomatoes you can too. So youngsters out there you can do this rasam. It is so simple to do. Try it at home.

INGREDIENTS

2 tablespoon tamarind

5 cloves garlic (crushed roughly)

2 1/2 cup water

1/2 teaspoon cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon pepper powder

2 sprigs of curry leaves

4 dry chilies (break into half)

1 teaspoon talipu (mix spices)

1 tablespoon oil

Salt to taste

METHOD

1. In a container add in water and the tamarind. Squeeze the pulp out and take out the seeds.Taste for the sourness you need.

2. Now use a pestle and motor mash the garlic, Then add the turmeric powder, pepper powder, cumin powder, mashed garlic and salt to taste in the tamarind water. Combine all together. Taste for salt now.

3. In a manchatti / claypot heat up oil and add in the talipu, dry chilies and the curry leaves.

4. Simmer till it boils at the side then switch of the stove.

5. Now rasam is ready to be eaten. Best to be eaten with rice or drink it on its own.

PARANGAKAI PERATAL / PUMPKIN FRIED

Good day everyone! Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.

Today I am going to share how to do Parangakai Peratal / Pumpkin Fried. Everyone has their own recipe but this how my mom does it at home.

 

INGREDIENTS
1 small size pumpkin (cut into medium pieces together with skin)
2 onions (sliced)

2 fresh green chilies (sliced)

2 fresh red chilies (sliced)

2 big tomatoes (cut into cube)

1/2 cup grated coconut

1/2 cup slightly thin coconut milk

3 sprigs of curry leaves

1 teaspoon broken ulunthu

1 teaspoon mustard seeds

1 tablespoon plain chili curry powder

1 teaspoon turmeric powder

Oil

Salt to taste

METHOD

1. Heat oil in a wok. Add in the broken ulunthu and the mustard seed and stir till you get the aroma of the ulunthu comes out. Then add in the onions and garlic. Now add in the curry leaves, green and red chilies and combine everything well. 

2. Now add in the plain chili powder and the turmeric powder. Mix well.

3. Then add in the tomatoes and salt. Mix well again.

4. Now goes in the pumpkin. Now add in the coconut milk and and combine all together. Cover with lid and let it cook till the pumpkin is soft.

5. Finally add in the grated coconut and mix everything well and let is cook for another 5 minutes. Taste to salt. Normally I do not put sugar in the pumpkin because the pumpkin is sometimes sweet. It is up to you if you want add sweetness in your pumpkin.

6. Now the parangakai peratal is ready to be served. Best eaten with rice. Enjoy!

PULIYOTHARAI / TAMARIND GRAVY

Good day everyone. Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.

Puliyotharai it is one of the famous spicy, tangy and awesome vegetarian food. Normally it is done during festive seasons or for prayers. I am going share my version of puliyotharai to all of you so you can do it anytime you like.You can add fried groundnuts if you like but mine is the basic recipe. Not a dish that you can get outside commonly. So try to do this at home.

INGREDIENTS

1 medium packet tamarind

1 big onions (sliced small)

3 green chilies (half split cut but not fully through)

4 dry red chilies ( break into 2)

2 tablespoon kadalai paruppu / bengal gram

1 teaspoon fenugreek

1 teaspoon mustard seeds

1 tablespoon turmeric powder (add according to level of yellow color you want the rice to be)

2 sprigs curry leaves

8 tablespoons gingerly oil / nallennai

Salt to taste

METHOD

1. First put in a bowl the tamarind and add water to get a thick consistency pulp. Like shown above. Keep aside

2. Heat up gingerly oil in a wok. Then add in the mustard seeds, fenugreek and kadalai paruppu. Stir well.

3. Now add in the onions, dry chilies, turmeric powder and the curry leaves. Combined all well. Add more or less turmeric accordingly. We are looking for a beautiful yellow color in the rice later.

4. Add in the tamarind pulp and mix well. Cook till the oil is floating above. Then add in the fresh green chilies and cook about another 5 minutes.

5. Now the color of the puliyotharai would have changed to dark brown. Taste for salt before switching of the stove. Puliyotharai is ready to be eaten.

6. Now add in the puliyotharai to the white rice you cook accordingly. Delicious!

PONNAGANI KEERAI PERATAL / STIR FRIED SESSILE JOYWEED /DWAFT COPPERLEAF

Good day everyone. Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.

Today another favorite vegetable dish I am going to share with you. It is Ponnagani Keerai peratal. Very earthy taste and very delicious too.Those days we eat this vege and it has its health benefits too. I guess that is why those days people live longer.

INGREDIENTS

2 bunch ponnagani keerai (pluck the leaves and washed throughly)

1 big onions (cubed)

5 cloves garlic (chopped)

4 dry chilies (break into 2)

2 tablespoon broken ulunthu

1 cup grated coconut

Oil

Salt to taste

METHOD

1. Heat up oil in a wok. Add in the broken ulunthu to flavor the oil.Then add in the onions, dry chilies, garlic and stir well.

2. Add in the ponnagani keerai and mix everything well

3. Finally add in the coconut and stir well and leave it for 5 minutes. Switch off the stove.

4. Now the ponnagani keerai peratal is ready to be eaten. Best eaten with rice. Enjoy!

GONDAS WITH SPECIAL SAUCE

 Hi! Everyone, Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.

Since I have been sharing some of main meals recipes, today I am going to share with you my mom's Gondas. It is a type of doughnut bites. It is fluffy to eat. Can be eaten anytime of the day. It is nice to dip it with sambar, ikan bilis sambal or a special sauce. It is something like "Cha Koi" but this one is sweet. It is easy to do and try it at home. My mom does it all the time when we were young and it is one of the favorite during weekend. Try it at home and enjoy it!

INGREDIENTS
1/2 packet of flour

1 packet instant yeast (mauri-pan brand) or any other brand you prefer.

1/2 cup sugar

1/2 cup dutch lady full cream milk

2 eggs

Water

METHOD

1. In a big bowl add in the flour, instant yeast, sugar, milk, break to eggs and water accordingly. Knead the dough till the all combined and till dough does not stick on your fingers. Make it round, cover with a cloth and keep aside till the dough it double up the size. Like below.

2. Now punch the dough and knead it again. Then take a roller and flatten it in a rolling board. Cut the dough in to pieces. As shown below.

3. Heat up oil in a wok to fry this lovely pieces of dough. Before frying pull the dough then put it into the oil and fry. Just press a bit till it is fluffy, turn a bit brown and float above the oil. Then take it out.

4. Now gondas is ready to be eaten.

5. This special sauce in the bowl above is very easy to do.

INGREDIENTS

2 egg yolks

1/2 cup evaporated milk

1/2 cup full cream milk

1/2 cup of condense milk

1 teaspoon vanilla essence

METHOD

1. In a bowl add in the egg yolks, evaporated milk, full cream milk, condense milk and the vanilla essence. Mix all together evenly.

2. Now taste for the sweetness. If it is not enough add in more condense milk. It is all up to your preference.

3. Pour the mixture in a small pot/wok and switch on the stove. Keep on stirring the mixture till it is slightly thickens with smooth texture. Then switch of the stove. Otherwise it will curd and it would not  be nice to dip.

4. Try it at home. Enjoy!