English हिन्दी ಕನ್ನಡ മലയാളം தமிழ் తెలుగు
 
 
 
 
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Kittichai's kitchen - Part 3

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The Foodie's Kunal Vijaykar takes you to Ian Kittichai's Chilean Sea Bass at this newest restaurant -- Koh by Kittichai at the Intercontinental Marine Drive in Mumbai. The master Thai Chef treats you to some mouth-watering dishes straight away from Bangkok.
All of us who have tried to cook have made mistakes at the start. Here are a few common mistakes that you should avoid:nnFacebook - https://www.facebook.com/VentunoKitchenTips?fref=tsnTwitter - https://twitter.com/kitchentips1nYoutube - https://www.youtube.com/user/VentunoKitchenTipsnnA Ventuno Production http://www.ventunotech.com
Coconut PolinIngredientsnnFor DoughnAll purpose flour - 1 cup nA pinch of Salt nTurmeric powder - 1/4 tspnWater - 1 cupnCoconut oil - 1 tspnnFor FillingnA little WaternJaggery - 1 cupnGrated fresh Coconut - 1 cupnA few Cardamom podsnGheennMethod:n1. In a wide bowl add All purpose flour, salt, turmeric powder and water gradually while knead it. Once dough is ready, add coconut oil, gently rub into the dough, its gonna make it little more softer and smoother, just knead it little. Keep it aside for 15 to 20 minutes. n2. Grind the grated fresh coconut without adding water.n3. For the filling: take a little water in a pot, and add jaggery to it and let it melt. After it melts, strain the jaggery syrup to remove impurities. n4. Add the coconut to the strained jaggery syrup. Pound some fresh cardamom and add it. Cook it till all the moisture evaporates and it reaches a thick consistency. Let it cool.n5. Take a little dough Flatten it, place some coconut filling in the center and seal it all sides. Flatten a little bit.n6. Dust enough all purpose flour, flatten it the Coconut puran poli, roll it gently, you can roll it in to medium thickness.n7. Heat a tawa and roast the coconut puran poli using ghee. The Coconut puran poli is ready to serve with ghee.nnLike us on FACEBOOK - https://www
If you made a big pot of coffee and there's a lot left, you can do a few things with it.
Ridge Gourd skin chutneynIngredientsnnSkin of 2 Ridge GourdnOil - 2 tspnGreen chilli - 3nTomato - 2 nA piece of Tamarind nGarlic - 2 clovesnCumin seeds - 1/2 tspnCarrot - 1 finely choppednOnion - 1 finely choppednSalt to taste nCoriander leaves nnFor TemperingnOil - 2 tspnUrad dal - 1 tspnMustard seeds - 1/2 tspnRed chilli - 2nA pinch of Asafoetida powder nA few Curry leaves nnMethod:n1. Heat 2 tsp of oil in a pan. Add ridge gourd skin to it. Add green chillies, tomato, a little tamarind and salt.n2. Mix it well, cover it with a lid and let it cook for a few minutes. n3. After it cooked, let the mixture cool. Add 2 cloves of garlic, cumin seeds, salt and grind it coarsely using a little water.n4. To this chutney, add chopped onions, finely chopped carrots, chopped coriander leaves & mix it.n5. For tempering: In a pan with hot oil, add Urad dal, Mustard seeds, Red chillies, Asofoetida powder and Curry leaves. Turn off the stove and add the chutney to it. n6. Ridge Gourd skin chutney is ready the best way to have it with steamed rice.nnLike us on FACEBOOK - https://www.facebook.com/HomeCookingShownFollow us on TWITTER - https://twitter.com/VentunoCookingnSubscribe to YouTube - http://www.youtube.com/user/VentunoHomeCookingnnA Ventuno Production : http://www.ventunotech.com
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