Kugan's Kitchen Part 6

[dev]

:lol:@ raj uncle..

K, thanks a lot... I'll try this filling and let u know... I made roti john yday...turned out good...Thanks a lot...:)

choc looks yummmmmmmm!!!

[rose75]

Kugan thanks for the 2 snake gourd kootus.
I tried them and they turned out good.

Kugan I also tried your medhu bonda, kadala curry, and also your spinach with moong dal.
All turned out super. Nowadays I feel very happy to try out your simple dishes without fright :lol:

kugan I tasted a curry made of groundnuts, please post the recipe if you know.
Also any pavakkai recipes, my mother-in-law's favourite.
Thanks Kugan. Rose75

[dev]

K, christmas spl cake recipes(like plum cake) edhavadhu post pannunga time irundhaal...:)

Also, I have a lot of not so spicy green chillies from the garden... adding them to dishes is a waste as it doesn't add much spice to the dish... I've heard of a dish with chillies and tamarind... not sure abt the name of the dish... It's said to be a great side for curd rice and can also be preserved for sometime... adhu enna dishnu therinjaal post pannunga...

[kugan98]

Dev glad that your roti John turned out good.
I am not sure if I have posted this dish earlier.
Anyway I will post it for you.
You can preserve it for sometime.
P.S Madhu if you find out , please let me know :lol:



GREEN CHILLIES IN TAMARIND SAUCE
Ingredients:
1 cup fresh green chillies sliced
1 tbs tamarind paste blended in 2 cups of water
1 tbs jaggery
1 tbs sesame seeds toasted and ground
tsp tumeric powder
salt to taste
1 tbs oil
2 sprigs curry leaves
tsp mustaed seeds
1 dried red chillie cut into pieces.

Method:
Heat oil in a wok. Add the mustard seeds.
Then add the dried chillies, curry leaves, and sliced
Green chillies. Fry over slow heat until the chillies
are a bit soft.
Add the diluted tamarind paste, salt and tumeric powder.
Simmer over low heat for about 10 minutes.
Stirring occasionally. Cook till the tamarind mixture thickens.
Remove from stove.
Now add the sesame powder and jaggery.
Stir well. Transfer to a bowl and serve.



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[kugan98]

Thank you Rose for your nice post and feedback.
I am glad that you liked the recipes.
Do not be scared of the recipes :lol:
Be brave and try.

I will post your requests soon.
Thanks and take care, Kugan98

[kugan98]

Dev, most of the fruit cakes are with eggs.
I will post if you do not mind.
I also had a recipe for green chillies curry.
I will look up and see. Thanks, Kugan98

[kugan98]

This cake is specially for P.S Tamby.



CHOCOLATE CHEESE CAKE

Ingredients:

170 grms brown sugar
170 grms self rising flour
60 grms cocoa
170 grms butter
4 eggs
200 ml whipping cream
250 grms cream cheese
2 tbs brown sugar
1 tsp vanilla essence

METHOD

Grease a 21 cm springform tin.
Shift the flour with the cocoa.
Cream the sugar with the butter.
Add in the eggs one by one.
Add the flour little by little.
Add in the essence.
Now beat the cream cheese with the cream and the brown sugar.
Pour half the batter in the greased tin.
Now pour the cream cheese mixture on top.
Now pour the rest of the batter covering the cream cheese.
Bake in a oven 165 oC for half an hour or till the cake is cooked




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[kugan98]

Dear P.S Tamby, we from the Kugan's Kitchen wish you a very HAPPY BIRTHDAY on the 17th. May the Lord Bless you with good health, wealth and lots and lots of happiness.

Here is your cake:




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[rajraj]

kugan: Green chillies in tamarind sauce must be for dev and dev alone. :) It won't appear in the list! :)

[rajraj]

Also, I have a lot of not so spicy green chillies from the garden... adding them to dishes is a waste as it doesn't add much spice to the dish... I've heard of a dish with chillies and tamarind... not sure abt the name of the dish...

Green chillies and tamarind? kick irukkaadhe! :)

[kugan98]

Saar, romba romba manikanum :notworthy: :notworthy:
Vara vara, romba kavankuravaa poguthu.
Thanks, Kugan98

[PARAMASHIVAN]

Thanks Kugan akka for your wishes, I have been very active in the hub for the last 10 years giving advices,taking part in very healthy discussions , esp the spiritual parts, but no body even seems to wish me :( any way

thanks again

[PARAMASHIVAN]

BTW

My birthday is on 17 th of dec not today

[kugan98]

BTW

My birthday is on 17 th of dec not today


Tamby, if you see the time when I posted it says 12. 04 pm.
That means in my country it is past midnight.
It is already the 17th. I do not know the time difference in your country.
I stayed awake to post the message for you.
The next morning I will be busy and would not have the time.
Thats why for everyone I post it on the previous night.
Do not worry, we in the Kugan's kitchen, do not forget our regular friends. We all will wish you.
Sorry, for posting on the 16th. Take care, Enjoy your birthday. Kugan98

[rajraj]

I have been very active in the hub for the last 10 years giving advices,taking part in very healthy discussions , esp the spiritual parts, but no body even seems to wish me :(

Happy Birthday Dec 17th baby! :lol:

You are too young to give advice! Increase your age by 25 years! :lol:

[NOV]

.......... but no body even seems to wish me :( any waydon't worry, this year many ppl will wish you... :)
Happy 32nd Birthday Raghu :D
(check out Hubbers Event thread)

[suvai]

Happy Birthday PS!!

[suvai]

Hello nga kugan.....the chilli recipe is similar to what i make....dev....ithai dosai/idly ku thottuka summa attakaasamaa irukum.... :mrgreen: It also stays or about 10 days...;-)

[sudha india]

Hi PS

Wish you many many many happy returns of the day. Have a great birthday !!!!

[sudha india]

Hi Dev,

Not so kaaram chillies !! Nice, I just remember what my neighbour maami used to do.

This is called koratti but I dont know how this name relates to the dish.

You decide the quantity now (K can help)

Green chillies without stalk
salt
oil
perungayam
lemon juice or tamrind (very little)

Wash the chillies and wipe them dry and put raw in a mixie, add salt, tamrind, and perungayam and grind to a paste.
If you do not add tamrind, add lemon juice after grinding.

Transfer to a container and add little oil.

Thats all. This is a super side dish for dosai and curd rice.

[selvieam]

PS,

many more happy returns of the day.

[PARAMASHIVAN]

I have been very active in the hub for the last 10 years giving advices,taking part in very healthy discussions , esp the spiritual parts, but no body even seems to wish me :(

Happy Birthday Dec 17th baby! :lol:

You are too young to give advice! Increase your age by 25 years! :lol: :twisted:

Thank you uncle :)

[PARAMASHIVAN]

Thanks Selvium ka, suvai nga and nov anneh

many thanks for all your heartly wishes :)

[dev]

Wish u a very happy b'day PS...:D

[dev]

Thanks a lot for the recipes K and Sudhaka... will try both... Pls post the chilly curry recipe too K...

[NOV]

Did you check the Hubbers Events thread Raghu? Birthday greetings are flowing in....

[dev]

K, we don't mind egg in cakes... so go ahead and post the recipes...

I made the chillies in tamarind immedately... n had it with dosai, curd rice... yum!!!...I guess it will taste even better after a day or 2...

[dev]

.......... but no body even seems to wish me :( any waydon't worry, this year many ppl will wish you... :)
Happy 32nd Birthday Raghu :D
(check out Hubbers Event thread)

oru secret out...:P

[dev]

Hello nga kugan.....the chilli recipe is similar to what i make....dev....ithai dosai/idly ku thottuka summa attakaasamaa irukum.... :mrgreen: It also stays or about 10 days...;-)

Suvai, senju rusichum paarthaachu...attakaasam thaan ponga!!!...:)

[dev]

Here is a nice recipe(method is a bit diff from K's) for puli molaga and a hilarious description on how to savor the delicacy...:lol:

http://selfstyledchef.blogspot.com/2005/12/puli-molaga-chillies-in-tamarind-sauce.html

[PARAMASHIVAN]

Did you check the Hubbers Events thread Raghu? Birthday greetings are flowing in....

yes thanks for doing that NOv anneh :ty:

[PARAMASHIVAN]

BTW

My birthday is on 17 th of dec not today


Tamby, if you see the time when I posted it says 12. 04 pm.
That means in my country it is past midnight.
It is already the 17th. I do not know the time difference in your country.
I stayed awake to post the message for you.The next morning I will be busy and would not have the time.
Thats why for everyone I post it on the previous night.
Do not worry, we in the Kugan's kitchen, do not forget our regular friends. We all will wish you.
Sorry, for posting on the 16th. Take care, Enjoy your birthday. Kugan98

Kugan ka

:shock: there was no need for that, really

[kugan98]

Sudha, thanks for the instant mulagai puli recipe.
Can make it instantly, when we do not have anything
for thottukka :lol: Thats what Suvai will tell.

I am sure it will be great with curd rice.
Dev, enjoy.
Kugan98

[kugan98]

Dev, I will post the cake recipe and the chillie recipe soon.
I do not make the cakes anymore, because of the eggs :(
Lot of difference without the egg and brandy.
Take care, Kugan98

Thanks for the link.

[suvai]

Sudha, thanks for the instant mulagai puli recipe.
Can make it instantly, when we do have anything
for thottukka :lol: Thats what Suvai will tell.

I am sure it will be great with curd rice.
Dev, enjoy.
Kugan98


:rotfl: :rotfl:....sarii neenga enaanu soluveenga kugan?? :mrgreen:

[suvai]

Hello nga kugan.....the chilli recipe is similar to what i make....dev....ithai dosai/idly ku thottuka summa attakaasamaa irukum.... :mrgreen: It also stays or about 10 days...;-)

Suvai, senju rusichum paarthaachu...attakaasam thaan ponga!!!...:)


:thumbsup: :thumbsup: dev

[suvai]

kugan/dev/selvi/sudha...neenga namba maateenga about this....sudha oru super interesting milagai recipe potaanga thaaney.......raw va grind panni use pannalaam nu....avanga pakathu veetu maami athai ennaanu koopiduvaanga padichi paarkum bothu...."korattai" nu padichitu....hmmmm milagaai saapitaa korattai varaathey infact one will be wide awake nu yosichkitey...........then said.....to myself...."suvai.....poi ozhunga padi"nu ....padichaa...."koratti" nu pottu irunthaanga sudha :rotfl: :rotfl: i must admit it is a very unusual name for a dish....sudha neenga try paneengala? konjam hesitant as the dish warrants raw chillies.... :mrgreen: :mrgreen:

[rajraj]

Aunty made ravaa kesari for her school party! If anybody wants a sample please pm your address! :)

[dev]

kugan/dev/selvi/sudha...neenga namba maateenga about this....sudha oru super interesting milagai recipe potaanga thaaney.......raw va grind panni use pannalaam nu....avanga pakathu veetu maami athai ennaanu koopiduvaanga padichi paarkum bothu...."korattai" nu padichitu....hmmmm milagaai saapitaa korattai varaathey infact one will be wide awake nu yosichkitey...........then said.....to myself...."suvai.....poi ozhunga padi"nu ....padichaa...."koratti" nu pottu irunthaanga sudha :rotfl: :rotfl: i must admit it is a very unusual name for a dish....sudha neenga try paneengala? konjam hesitant as the dish warrants raw chillies.... :mrgreen: :mrgreen:

Suvai, naanum "korattai"nu thaan padichen...indha postai paarthaprom thaan adhu "koratti"nu therinjudhu...:lol:

[dev]

Sudha, thanks for the instant mulagai puli recipe.
Can make it instantly, when we do have anything
for thottukka :lol: Thats what Suvai will tell.

I am sure it will be great with curd rice.
Dev, enjoy.
Kugan98


:rotfl: :rotfl:....sarii neenga enaanu soluveenga kugan?? :mrgreen:

naangalum "thottuka"nu thaan solvom... is there any other term for it K?

[kugan98]

Suvai, thanks for your nice post.
I really burst out laughing. Thanks again.

Uncle, thanks, I have pmed my address.
Kugan98

[kugan98]

[tscii]I nearly forgot about this simple onion sambal.
It goes well with chapathi, as a sandwich filling and so on.
Very little ingredients, try it. Kugan98



ONION SAMBAL

Ingredients:

400 grms red big onions chopped
100 grms red tomatoes chopped
6 pips garlic smashed
2 tsp chillie powder
½ tsp sugar or more to taste
2 tsp oil
Salt to taste

Method:
Heat a wok with the oil, add in the smashed garlic.
Let the garlic brown a little.
Add in the chopped onions and salt.
Sauté for a minute, add in the chopped tomato.
Cook for about 3 minutes.
Add in the chillie powder, and cook till the onions
are fully translucent, and tomatoes mushy.
Add in the sugar and remove.




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[kugan98]

[tscii]Rose here is your pavakkai recipe.
Cook and please your in-law. Kugan98


PAVAKKAI KULAMBU

Ingredients:

300 grms pavakkai deseeded and cut.
2 cups of tamarind juice from 1 lime sized ball
¼ tsp turmeric powder
¼ tsp asafoetida powder
1 tsp jiggery
2 tbs gingelly oil
1 tsp mustard seeds
2 dry chillies cut into pieces
1 sprig curry leaves
Salt to taste
Little coriander leaves chopped.

To Be Roasted With Little Oil And Ground To A Paste:
1 tbs coriander seeds
1 tsp cumin seeds
½ tsp fenugreek seeds
2 tsp channa dal
5 dried red chillies
2 tbs grated coconut.

Method:
Cut the pavakkai, add little salt and keep for about 10 minutes.
Then squeeze and wash the pavakkai. Keep aside.

Heat a wok with the oil, add in the mustard seeds, asafoetida powder.
Let it splutter, add in the dry red chillies and curry leaves.
Add in the washed pavakkai, turmeric powder and stir well.
Let the pavakkai coat well with the oil.
Now add in the tamarind juice, and salt.
Let it cook on low flame till the raw smell goes.

Now add in the ground paste with little water and jiggery.
Let it come to a boil. Cook further for about 5 minutes and remove.
Garnish with the coriander leaves.




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[rajraj]

Sudha, thanks for the instant mulagai puli recipe.
Can make it instantly, when we do have anything
for thottukka :lol: Thats what Suvai will tell.

I am sure it will be great with curd rice.
Dev, enjoy.
Kugan98


:rotfl: :rotfl:....sarii neenga enaanu soluveenga kugan?? :mrgreen:

naangalum "thottuka"nu thaan solvom... is there any other term for it K?

thottukka illaatti kottikka mudiyaadhe ! :lol:

[crazy]

[tscii]
CAULIFLOWER MANCHURIAN




http://img42.imageshack.us/img42/205/gopimanchurian.jpg


Looks so good :slurp:

[kugan98]

Uncle, Rajraj :roll:


Crazy, thanks for your nice words.
Kugan98

[kugan98]

[tscii]A friend of mine called me, saying that she needs to give urad dal kanji for her daughter. Since she hates it, how can she give her in different form. The girl is 12 years old :D
So I made this sweet kali for her, which she enjoyed. Kugan98


URAD DAL SWEET KALI

Ingredients:

1 cup roasted finely ground urad dal
1 cup sugar
1 ½ cups coconut milk
6 cashew nuts
10 raisins
2 tbs ghee
A pinch of cardamom powder
A pinch of salt.

Method:
Roast the cashew and raisins in ghee, keep aside.
In a pot heat the coconut milk with the sugar,
cardamom powder and salt.
Let it come to a slow boil, low the flame.
Add in the urad dal flour, use a whisk,
and stir nicely, see that no lumps are formed.
Add in the ghee and the roasted nuts and raisins.
Stir nicely and transfer to a bowl.



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[kugan98]

[tscii]Try this unique combination of cucumber and potato. Kugan98


CUCUMBER POTATO SUBJI

Ingredients:

1 big cucumber, peel and slice
2 tomatoes chopped
2 onions chopped
2 medium potato, boil and mash roughly
3 green chillies chopped
¼ tsp cumin seeds
¼ tsp turmeric powder
½ tsp chillie powder
1 sprig curry leaves
2 tsp oil
1 tbs thick coconut milk, or fresh cream
Little cut coriander leaves
Salt to taste.

Method:

Heat oil in a wok, add in the cumin seeds, curry leaves.
When they splutter, add in the chopped onions,
green chillies and tomatoes. Sauté nicely for 4 minutes.

Add in ½ a cup of water, add in the turmeric powder,
sliced cucumber and salt. Let it cook for 5 minutes.
Now add in the chillie powder and the mashed potato.
Mix nicely till the contents are thick.
Add in the coconut milk, stir and remove.
Garnish with the cut coriander leaves.




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[dev]

Cucumber n potato is an interesting combination...curry looks yummmm!!!...:)

[kugan98]

[tscii]Dev, here is the rich fruit cake for you. Kugan98


RICH FRUIT CAKE

Ingredients:

2 cups all purpose flour
1 cup butter at room temperature
½ cup light brown sugar
½ cup dark brown sugar
¾ cup ground almonds
3 large eggs at room temperature
1 tsp baking powder
¼ tsp salt
1 tsp vanilla essence
1 tsp lemon zest
1 tsp orange zest
½ cup of rum or brandy
1 tsp of cinnamon, nutmeg, cloves and dry ginger powder
100 grms mixed nuts chopped,hazel, walnuts, pecans, almonds, cashew
300 grms mixed, raisins, sultanas, currants, cherries, chopped
600 grms mixed dried fruits, apricots, prunes, candied peels, etc chopped

Method:
Grease a non-stick 20cm spring form pan.
Line the bottom and sides with buttered parchment paper.
See that the paper extends about 2 inches above the pan.
Preheat oven to 160 degrees C.

Mix the 600 grms, and 300 grms fruits in ½ cup of brandy or rum.
Keep this at room temperature over night. You do this previous night.

Sieve the flour mixed with the baking powder, salt and mixed spices.

Use a large bowl and whisk the butter first.
Now add in the 2 sugars and whisk until fluffy.
Now add in the eggs one by one and whisk well.
Add in zest of orange and lemon. Fold in the ground almonds.

Now add in the nuts, and all the soaked fruits.
Fold in slowly. Now add in the sieved flour little by little,
and fold this into the cake batter.

Spoon this mixture into the prepared pan.
Bake in the preheated oven for 1 hour.
Reduce the oven temperature to 150 degrees C.
Continue to bake for another 1 hour or until the skewer comes out clean.
Remove the cake from the oven, place on a wire rack to cool.
Pierce the cake with thoothpick and pour about 2 tbs of brandy on top and let it soak. This will enhance the flavour and give longer shelf life.
Before storing, cover the cake completely with wax paper first, then with aluminium foil and keep in the refrigerator.


NOTE: Some people will make caramel, to add to the cake to get a rich brown colour.



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[Suja Rajkumar]

Hi K,
The fruit cake looks yummy. Will try it out for this Christmas. Missed Kugan's kitchen. Wow a lot of recipes.

Suja

[suvai]

Hello nga kugan......ulunthu sweet ah???? superrrrrr ah irukey.....try pannidaren seekiramey......romba chewya irukumaa consistency??? :mrgreen:

suja...vaanga vaanga.....:-)

kugan the fruit cake looks perfectly perfect..... :mrgreen: ....going to pass on this recipe to my friends....as it is festive season.....;-)

kugan nga....pulungari apadeenu oru kerala dish irukaamey....theriyungala?.....i think it is puli kuzhambu....not sure..

[kugan98]

Dev, try the simple dish and see.


Suja, how are you?
Nice to see you in the thread.
Try the simple recipes when you have the time.



Suvai, the urad dal kali will be soft.
If you less the milk a little, the consistency will be
like kesari. Not chewy, try and see.
Thanks, Kugan98

[Suja Rajkumar]

K,
Can we try the fruit cake without the rum and alcohol? What are the other substitutes for that. Kindly reply.

Suja

[rajraj]

Rich fruit cake ----> Calorie rich fruit cake? :)

[kugan98]

Suvai, let me ask my Kerala friend about the curry and post the recipe for you.
I still owe you the plantain cutlet recipe.
Also I still owe Dev, a recipe. All coming soon.
Kugan98

[suvai]

Suvai, let me ask my Kerala friend about the curry and post the recipe for you.
I still owe you the plantain cutlet recipe.
Also I still owe Dev, a recipe. All coming soon.
Kugan98


plz take yr time nga kugan...avasaramey ilaii...;-)
will surely try the ulunthu sweet :-)

[rose75]

Kugan, really you are doing a great job.
Thank you very much for all the recipes.
Sure I am going to please my in law with your recipe.
Hope you have not forgotten my groundnut kulambu :D
Thanks Kugan

[dev]

Thanks a lot for the fruit cake K... I too would like to skip the alcohol part... I guess we an soak the fruits in orange juice... what do u say K?..

K, can u post some simple italian pasta dishes... some sauce based and some without sauce... like speghetti agli olio,lemon linguine, penne arabiatta... we now get many types of cheese, good variety olives, olive oils here... also fresh italian herbs are available at times...so would like to try my hands at italian too...;)

[gulabjamun]

Kugan, kind of busy, thats why could not come to the forum.
Thanks for so many nice recipes. I too like day to day cooking recipes. You have posted so many that I do not know where to start. Anyway thanks for your effort and time taken.
Will try one by one.

[kugan98]

Rose, thanks for your nice words.
I will post your request soon.
Kugan98

[kugan98]

Dev, thanks for your nice words.
Yes, you can use orange juice instead of brandy.
Aanaal Dev, alcohol illaati kicke illai :rotfl: :rotfl:

Dev, the original pasta recipes will be very bland.
Would you like them? I make two three types with Indian taste.
I have already posted one or two recipes before.
I will post it for you. Thanks.
Kugan98

[kugan98]

Gulabjamun, thanks for your post and nice words.
Kugan98

[kugan98]

[tscii]
ZUCHINI PEPPER FRY

Ingredients:

250 grms zuchini cut into thick strips
100 grms small onions
2 tsp black pepper
6 garlic pips chopped
1 tsp aniseeds
2 green chillies chopped
1 tsp ginger and garlic paste
½ tsp turmeric powder
2 tsp coriander powder
1 tbs oil

Method:

Grind the onions and pepper into a paste.
Heat the oil in a wok, add in the aniseeds and curry leaves.
Add in the ground onion paste and sauté well
till the raw smell goes.
Add in the garlic and the green chillies.
Add in the turmeric powder and coriander powder.
Stir fry nicely, add in the zuchini and salt.
Sprinkle little water and cook till the zuchini is cooked.
See that the zucchini is well coated with the masala.
Remove and serve.



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[nithishri]

Hi Akkka ....
Congrats on the 6th Succesful thread and many more to go
Last friday, I happened to taste a very delicious chicken varuval in a bday party. I asked the lady who organised the party how she made it and she explained me the procedure and told me that is a village based dish...I was struck in awe when I saw the exact Recipe(PALLIPALAYAM CHICKEN VARUVAL) here...
Thanks a lot akka ..

Guys do try it ... you will not find any other dish better than this ! :)

Your Zuchini Pepper also looks mouth watering akka..

[rajraj]

dev,
paavam neenga! 'kick' veNumnu solli ippo ellorum 'kick' kodukkuraanga! :lol:





Yes, you can use orange juice instead of brandy.
Aanaal Dev, alcohol illaati kicke illai :rotfl: :rotfl:
Kugan98

[suvai]

hello nga kugan......zuchini pidikaathavanga kooda ...nalla iruku nalla irukunu sollikitey saapiduvaanga maathri iruku antha pic & recipe ingris... :mrgreen:
will try it soon.....i do want to try the ulunthu sweet....but i need to go to indian store to get ulunthu powder....if i want to make it at home...shld i first fry the ulunthu & then powder it or how do we have to do it? therinja sollunga plzzz...;-) thank u

[dev]

dev,
paavam neenga! 'kick' veNumnu solli ippo ellorum 'kick' kodukkuraanga! :lol:





Yes, you can use orange juice instead of brandy.
Aanaal Dev, alcohol illaati kicke illai :rotfl: :rotfl:
Kugan98

yes uncle...:( naan veetil brandy/rum use panni cake pannurenu sonna they will kick me out of the house...:lol: ella pakkamum kick o kickaa irukku enakku...:P

[suvai]

:rotfl: @ dev

[dev]

K, post the original versions... also, if the indianised version is not too indianised(like substituting italian spices n herbs with Indian ones) pls post those aswell... I actually like simple pasta dishes without any sauce in it...

[dev]

Also, herbs(esp italian) ooda tamil names therinjaal post pannunga pls... I was surprised when I came to know that
marjoram = marugu
oregano = karpooravalli
Thyme = Omam
Dill= Sathakuppi
these are very easily available here...

Rosemary, sage, chives,parsley ellam ennanu theriyalai... to me, chives look like onion sprouts... not sure though...

[dev]

zuchini vechu ipadi ellam dishes seiyalaama!!!... Is there a substitute for zuchini ?

[bkarthika]

Kugan,

How r u? how is ur health? So many recipes u have posted... very kind of u..... Kugan do u have the "Brinji Rice". I was having that, but i missed it..If u have means pls post it...
:ty:

[kugan98]

Welcome Nithisri, how are you?
Thanks for your nice post. It was Dev, who requested for the chicken recipe. Sometimes we think it is a simple village recipe.
Thats the one it will be tasty. Have to thank Dev for asking me the recipe. Please drop in when you are free. Kugan98

[kugan98]

Suvai, thanks for your nice post.
Suvai, what I did was, take the skinless urad dal.
Dry roast the dal on medium flame till the dal changes colour and a nice aroma will be there. Let it cool nicely. Use your dry grinder and grind it in your mixie. If you have a sieve , sieve the flour and grind again. Here in Malaysia too, we will get the urad flour only during Deepavali seasons.
Thank you, Kugan98

[kugan98]

O.K Dev, give me sometime, I will post all your requests.
Year coming to end, have to get ready all the school things for 5 children. Rubenee's PMR results coming tomorrow.
Konjam tension.

Dev, you can use kovakkai and do the zuchini pepper fry.
It will taste better with kovakkai. Cut it into wedges.
Thanks and take care, Kugan98

[kugan98]

bkarthika, how are you? have been missing for sometime.
Well the brinjji rice is done in two ways, with vegetables and without vegetables. Well tomorrow I am cooking the brinjii rice without the vegetables for lunch. I wanted to cook a different type of potato rice, I changed my mind after seeing your request. I will post the recipe with the picture.

Note: A special lunch for Rubenee.

[kugan98]

My dear friends, our friend Aarthii is missing for sometime.
I sent her an e-mail, and also no reply from her.
She does not stay away from the forum for a long time.
Also she will always mail me to tell if there is anything wrong.
I am very worried about her. I do not have her phone no.
Let us all pray that she is only busy and that all are safe and sound. God, Bless Aarthi's family. Kugan98

[kugan98]

[tscii]Rose here is your request. This is also a village recipe.
The taste will be super, try it. Hope its the same taste as you tasted. Kugan98


GROUNDNUT KULAMBU

Ingredients:

½ cup groundnuts, soaked and boiled till cooked
2 tbs grated coconut ground to paste
1 onion chopped
1 tbs tamarind paste
2 cups of water
2 tsp chillie powder
¼ tsp turmeric powder
1 tsp cumin powder
1 tsp mustard seeds
1 tsp urad dal
2 tsp oil
1 sprig curry leaves
Salt to taste

Method:
In a pot, add the tamarind paste, water, ground coconut paste,
turmeric powder, chillie powder and salt.
Let it boil till the raw smell goes.
Add in the boiled groundnuts with its water.
Let it boil once, put it in sim.

Heat a pan with the oil, add in the mustard seeds.
Let it splutter, add in the urad dal, curry leaves.
Add in the chopped onions and the cumin powder.
Sauté till the onions are lightly brown, pour into the kulambu.
Let it come to one boil and remove.



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[rajraj]

kugan: kadalaik kuzhambule kick veNumnaa enna podaNum ?
dev ketkuradhukku munnaale naan kettutten! :lol:

[suvai]

Hello nga kugan......omg the kadalai kuzhambu is looking deliciousssssssss......i find that there is no corriander powder....amazing....will surely try this one also.
Thanks nga for giving me an idea for the ulunthu maavu..;-)

I also noticed that aarthi is missing...i am sure she must be busy with home & the little one...when she gets the chance she will surely respond to the hub as well as send u a message. Will keep her in my prayers too.

dev.....if i have not mistaken....oregano is omam
& dil's tamil name is rib tickling... :noteeth:

omg kovaikai instead of zuchini soundssss much better....nga kugan..;-) ipo kovaikaai thedi pidikanum...intha winter la kidaikarthu konjam kashtam thaan.....

[dev]

K, take ur time... avasarame illai...:)

wil try it with kovakkai... kovakkai easya kiadikum inge...Peanut curry easyaa irukku... will try it next time we buy raw peanuts...

Suvai, omam=oregano va?... ok ok... I searched for pics on google and it cameup with karpooravalli plant... cuban oreganonu potu irundhichu... so I thought oregano=karpooravalli...

K, will keep Aarthi in my prayers... :)

[kugan98]

Uncle, naan kickunra vaarthaiyai vaapas vaangukkiren :lol:
Thanks, Kugan98

[kugan98]

Suvai, thanks for your nice mail.
Yes, kovakkai tastes better. We cannot get kovakkai here.

Suvai, I remember you asking for plantain cutlet recipe.
I have posted in Kugan's Kitchen 3 page 7.
here is the link http://forumhub.mayyam.com/hub/viewtopic.php?p=1995842#1995842


I also have a plantain vadai recipe in the same thread.
I have got the recipe for your pulinkari.
It seems it is cooked only on all days of Navarathiri in the temple. They use, pumpkin, ash gourd, plantain and yam.
I will post the recipe as soon as I get the things

Yes, the groundnut kulambu does not use any coriander powder. try it out Suvai. Thanks Kugan98

[kugan98]

Hello Dev, I have posted few pasta recipes before. I will post the links for you. May be they are more Indianised. I will post Italian recipes for you soon. Thanks, Kugan98

FRIED PENNE: Kugan 1 page 2
http://forumhub.mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=as

VEGETARIAN PASTA: Kugan 1 page 48
http://forumhub.mayyam.com/hub/viewtopic.php?t=11617&postdays=0&postorder=as

SPAHETTI BOLOGNAISE: Kugan 3 Page 37
http://forumhub.mayyam.com/hub/viewtopic.php?t=13724&postdays=0&postorder=as

Thanks and take care, Kugan98

[dev]

SPAHETTI BOLOGNAISE looks interesting...will try it...:)

[dev]

Uncle, naan kickunra vaarthaiyai vaapas vaangukkiren :lol:
Thanks, Kugan98

Naanum thaan,... :cry:

[rajraj]

Uncle, naan kickunra vaarthaiyai vaapas vaangukkiren :lol:
Thanks, Kugan98

Naanum thaan,... :cry:

sari! inimel finger 'licking'-nu poduvomaa? :lol:

kugan recipe ellaam appadithaane? :)

[kugan98]

[tscii]Dev, this dish brings back memories of Olive Garden in US.
For us this dish will be very bland.
Thats why I use the marinara sauce. Kugan98

SPAGHETTI AGLI ALIO

Ingredients:
400 grms of dried spaghetti
½ cup olive oil
4 pips garlic finely chopped
2 large red chillies finely chopped
2 tbs parsley finely chopped
½ tsp ground black pepper
Salt to taste

Method:

Boil the spaghetti in a big pot of salted water.
Stir well and boil until the pasta is al dente.
That is it will be soft if you press between your two fingers.

While the pasta is being cooked, combine the oil, chillie and garlic
In a small pan. Cook over low heat to allow the oil to absorb
the flavours. The garlic should be golden brown.

Drain the cooked pasta and return it to a large pan over low heat.
Sim the fire very low, pour the oil mixture over the pasta.
Add in the parsly, mix thoroughly so all the pasta is well coated with oil.
Season with salt and black pepper powder. Serve hot.


NOTE: I usually serve this with marinara sauce, and some steamed veges.



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[dev]

K, thanks for the recipe... here they use chilli flakes...so it is usually spicy enough for us... Also they add sauteed capsicum an it is yummmmm!!!... will try with these changes and I am sure I'll get the taste I'm looking for...:)

[kugan98]

I do use chillie flakes in other recipes.
But the above recipe does not use chillie flakes
or capsicum. Just the garlic, dried chillie and the oil.
Thanks, Kugan98

[kugan98]

[tscii]My son came home from his friend’s house with a
scribbled recipe. He said his friend’s mother made it for tea,
and it was very tasty. So here is the recipe.


SPICY BAKED POTATOES.

Ingredients:

3 russet potatoes cut into wedges with skin.
½ a cup of mayonise
1 tbs hot chillie sauce
1 tsp garlic salt
½ tsp of seasonings

1 cup of finely crushed cornflakes.

Method:
Wash and cut the potatoes into wedges.
Keep them dry.
Mix together, the mayo, chillie sauce, garlic salt and seasonings.
Now take a potato wedge and dip nicely in the mayo mix.
Then roll it in the cornflakes mixture.
Grease a tray and arrange the slices in the tray.
Bake in an preheated oven at 150 degrees C.
Till the potatoes are golden brown.
Serve with tomato sauce or you can eat as it is.

NOTE: I did not have cornflakes, so I used breadcrumbs.


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[kugan98]

[tscii]Dev, another simple pasta recipe for you.
Here we use chillie flakes and capsicum.
Kugan98



TOMATO MACARONI

Ingredients:

200 grms macaroni or any pasta
1 onion sliced
½ cup capsicum cut into pieces
3 tsp olive oil
3 tbs grated parmesan cheese
Little parsely chopped
1 tsp salt

For the sauce:
1 ½ cups tomato puree
½ tsp chillie flakes
½ tsp basil
½ tsp oregano
½ tsp sugar
Salt to taste

Method:
In a big pot add 2 litres of water, 1 tsp oil and salt.
Boil for about 8 minutes or till the pasta is al dente.
Drain the pasta and keep aside.

In a thick bottomed pan, heat the 2 tsp oil.
Add in the onions and capsicum and cook for a minute.
Now add in the tomato puree and cook till the moisture evaporates.
Now add in the herbs, sugar , salt and the chillie flakes.
Mix well, add in ¼ cup of water and cook for 10 seconds.
Add the cooked pasta and toss well.
Remove to a serving dish, garnish with cheese and parsely.
You can serve this pasta with fried potato wedges, steamed veges, or salad.



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[dev]

I do use chillie flakes in other recipes.
But the above recipe does not use chillie flakes
or capsicum. Just the garlic, dried chillie and the oil.
Thanks, Kugan98

I C... so the ones we get here is an Indianised version of aglio olio... Try it with chilly flakes n capsicum K... it's tastes spicy n good... they sometimes add a small qty of green peas aswell... I will also try the original version you have posted...

the potato recipe sounds interesting...It' good to know that ur son too has taken up mom's way...recipe collection solren...:P

[dev]

Rubenee's PMR results paarthittu engalukku spl lunch photo post pannunga... I am sure the results are going to better than what U expected...:)

[suvai]

good luck to Rubenee & lets keep our fingers crossed for a super special lunch spread....then....dev....naamalum thatidalaam kugan kathavai....thirumbi paarunga sudha odi varaanga..."naanum varen varen" nu sollikitu.... :mrgreen: :mrgreen:

[kugan98]

O.K friends, the long awaited news came.
Rubenee has done it again. 7 straight A'S.
She took 7 subjects and got all straight A'S.
We are all very happy in our house.
The brothers welcomed her by firing confettii.
The mother made the aarathii for her.
Well her lunch was sweet kesari, brinjii rice, panner butter ,
masala, soya mutton kulambu, cauliflower manchurian, mixed stir fried veges, cucumber raitha.


Thanks Dev and Suvai for your wishes.

The Brothers Confettii Welcome:

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Rubenee's Results:


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[kugan98]

[tscii]bkarthika, here is your brinji rice recipe.
It is something like our ghee rice.
The special aroma comes from the fresh brinji leaves.
Some like to add veges to this rice, I did it plain.
Try it out, hope it turns out just as you wanted.
Thanks, Kugan98


BRINJII RICE

Ingredients:

2 cups of basmati rice, soaked for 10 minutes.

4 tbs ghee
2 cinnamon sticks
3 cloves
2 stat anise
3 cardamom pods
½ tsp fennel seeds
3 brinji leaves

3 medium chopped onions
1 tbs ginger garlic paste
3 green chillies slit
¼ cup of mint leaves

¼ cup thick coconut milk
Salt to taste

6 cashew nuts roasted in ghee
Fresh cut coriander leaves

Method:
Drain the soaked rice, keep aside.
Heat 2 tbs of ghee in a pan, add in all the seasonings.
Fry them well, add in the chopped onions and fry till golden.
Add in the ginger garlic paste and sauté nicely.
Lastly add in the mint leaves and green chillies.
Stir nicely. Add in the drained rice and stir slowly without breaking the rice.

Now transfer the whole contents to a rice cooker.
Add in the ¼ cup of coconut milk, salt and 2 ¾ cups of water.
Stir slowly and switch on the rice cooker.
When the rice is fully cooked, slowly fluff up the rice gently.
Garnish with the roasted cashew nuts and cut coriander leaves
Serve with onion raitha.





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[bkarthika]

Kugan,

Convey my Congrats to Rubenee :thumbsup: :clap: . Menu is Superb. I wish I could be neighbour of you... I can taste the dish listed :sigh2:

Brinji Rice looks yummy. Thanks!

Today i made your Simple Veg Pulao and came a Super Duper hit... My hub is saying that " Pesama job-a resign pannidu... Hotel aarambichudalamnu!!!!!" All the credit comes to you only...:ty: very much for sharing all the recipes... Even my house owner is saying that I cook well..She also tasted the Pulao and asked me for the recipe.....

[kugan98]

Thanks for your wishes Karthika.
I am so happy that you like the vege pulao.
I feel very happy to hear the news.
I can be your chef, if you open a hotel :lol:

Try this brinji rice and see Karthika.
I think you can get fresh bay leaves in India.
Here all dried ones only.
Thanks and take care, Kugan98

[kugan98]

Suvai and Dev, I could not prepare much for Rubenee, for Christmas is just around the corner. My maid is a Christian maid. I have to cook something special for her on that day.
I will be making the special potato rice and have to think of other dishes. Bake a cake and few cookies. Full hands ahead.
Thanks and take care, Kugan98

[bkarthika]

I can be your chef, if you open a hotel :lol:

Kugan,

Thanks!.. Neenga chef na "en kalla petti kandippa neranjidum" :redjump: :bluejump:

Kandippa brinji rice try pannittu solren.... But Fresh Brinji leaves kidaikumannu theriyala... :think: Here also dried one only available...

Kugan one more doubt...I made Idli batter with a proportion of Idli Rice 3 cup and Urad dhal 3/4th cup and 1 tsp of fenugreek.... but the problem is batter didnt rise on the next day...i left it for second day also... No rising... and also the idli was hard... I dint know where i made the mistake... pls clarify me....

Can u post the batter preparation for kuzhi paniyaram.......

Thanks in Advance.....

[dev]

well done Rubenee!!!... Our heartiest wishes to you!!!... :)

BTW K, PMRna enna level/class is it?... is it something like 10th or hr. sec in India?

[dev]

super menu K...:slurp:

Brinji rice is new to me... My neighbour has a small bay leaf plant... I will ask her for few fresh leaves and try this recipe...

[kugan98]

Karthika, your measurement for idli batter is correct.
Did you add salt, and mixed the batter well before keeping it to ferment? Was your place very very cold.?
If all the answers are no, than I do not know why your batter refused to rise.
Karthika, my grandma always will ask me to keep few tbs of the used batter. When we make the new batter we will add it into the new batter.
If its hot season, you do not need such things.
Try again Karthika, Kugan98

[kugan98]

[tscii]Karthika, here is your request for the recipe kuli paniyaram.
What I have given is the basic, you can add in different chopped veges to make healthy paniyarams.
We also make sweet paniyarams. Kugan98


KULI PANIYARAM

Ingredients:

1 cup idli rice
1 cup raw rice
½ cup urad dal
1 tsp fenugreek seeds
Salt to taste


1 onion chopped fine
2 green chillies chopped fine
1 tsp urad dal
1 tsp mustard seeds
1 sprig curry leaves cut
2 tbs grated coconut
1 tsp oil

Method:
Soak rice, and fenugreek seeds.
Soak the urad dal separately. Soak them for about 6 hours.
Grind the rice and urad dal separately into a fine paste.
The consistency should be like idli batter.
( you can use your idli batter and do this kuli paniyaram)
Let the batter ferment for about 10 hours.

Heat oil in a pan, add in the urad dal and mustard seeds.
When mustard seeds splutters add in the chopped onions,
Curry leaves, fry till the onions are a bit limp.
Add in the green chillies, sauté a little and remove.

Now pour the seasoned ingredients into the batter.
Add in the grated coconut , give a gentle stir.
Heat a kuli paniyara pan, add about ½ tsp of oil in each cup.
Now pour the batter in a spoon to fill the cup ¾ way.
Cover with the lid and cook for about 2 to 4 minutes.

When the top of the paniyaram appears half cooked,
with a steel rod, flip the paniyaram upside down.
The underside of the paniyaram should be golden brown by now.
Let the other side also to cook, remove to a plate.
Serve with coconut chutney or sambar.

Note: you can add in any fillings of your choice,
like grated carrots and things.




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The Paniyara Chatty:

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[kugan98]

Thanks Dev for your wishes. Its 10th standard here.
Try the brinji rice, the aroma lies in the fresh brinji leaf.
Our dinner was again a pasta :lol:
I will post the recipe soon.
Thanks, Kugan98

[lakme]

Kugan, so happy to hear of Rubenee's excellent performance. Congrats to her and to you!!

Wishing her all the best in the future.

[dev]

Pasta again!!!... naan kaeten, neenga saapidureenga...:lol2:

PMR=10thaa?.. so do they select their specialisation now like we do in India?

[rose75]

Congrats Rubenee, well done.
Hope you enjoyed your lunch :D

[kugan98]

Welcome Lakme, thanks for your nice wishes.
How did this year go for you?
Take care, Kugan98

[kugan98]

Yes, Dev, daily evenings different types of pasta in our house.
I have 3 more varieties :roll:

Yes now you choose your specialisation.
Here in Malaysia its only Science stream or Arts stream.
Rubenee is going into science stream.

Thanks, Kugan98

[kugan98]

Thanks Rose for your wishes.
I have 2 more bittergourd recipes for you.
Mamiyaarai asathungga :lol:
Kugan98

[kugan98]

My dear friends, our prayers are answered.
Aarthii mailed me :bluejump: :bluejump: :bluejump:

She had only 3 days to decide to follow her husband to Canada from New Delhi.
She is now in Canada, stayed few days in a hotel, only now she is settled. She said her mind was always with us.
She did not have the facilities to use her laptop.

Anyway thanks Aarthii, we are all very glad for you.
Take your time, visit Suvai she is in Canada :lol:
Take care, kugan98

[kugan98]

[tscii]Here is another bittergourd recipe.


TASTY SWEET SOUR BITTER GOURDS

Ingredients:
300 grms small bittergourds cut into rounds.
6 pips of garlic sliced
1 big onion chopped
¼ tsp turmeric powder
½ tbs chillie powder
½ tbs coriander powder
1 tsp cumin powder
¾ tbs amchur powder
2 tbs gram dal flour
1 tbs jiggery
1 tbs roasted peanuts chopped roughly
¼ tsp cumin seeds
A pinch of asafoetida powder
2 tsp oil or ghee
Salt to taste

Method:
Add little salt to the cut bittergourds.
Soak and keep for 10 minutes. Wash and keep aside.

Heat a non stick pan with the oil, add in the cumin and asafoetida.
Let it splutter, reduce the heat, add in the onions, garlic and sauté.
Now add in the cut bittergourd slices, salt and sauté well.
Cover and cook for about 10 minutes.

Now add all the powders, sprinkle little water, and stir fry
till all the spices coat the bittergourds well.
Taste for salt, sugar and sourness.
Add in the roasted nuts and remove.





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[kugan98]

[tscii]Dev, this pasta will be spicy and will have the heat because of the chilly flakes. Kugan98


PENNE ARABIATTA

Ingredients:

200 grms penne
4 tbs of extra virgin olive oil
2 pips of garlic finely chopped
2 tsp of chillie flakes (more if you need more heat)
300 grms red tomatoes chopped
Little parsley leaves chopped
Salt for seasoning.

Method:

Boil the penne with salt and little oil.
Cook till al dente, drain and keep.

Heat the oil in a non stick pan on low heat.
Add in the chopped garlic and sauté till golden in colour.
Add in the chillie flakes and sauté again.

Now add in the chopped tomatoes, stir nicely.
Add in salt and cook on low heat for about 20 minutes.
The contents should reduce by now.
The arabiatta sauce will be now ready.

Add the cooked pasta into the pan containing the sauce.
Stir for few seconds to coat the pasta with the sauce.
Do this while the pan is still on the heat.
Sprinkle with the chopped parsely, give a quick stir.
Serve at once.



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[dev]

All the best to Rubenee!!!..:)

Glad to know that things r fine with Aarthii...:) Hope to see her back in the hub soon...:D

Yummy pavakkai recipe... Penne arabiatta sound very easy... will try all the pasta recipes one by one from next week... got to do some pasta n cheese shopping...

K, I remember watching some cookery show on TLC which featured a very simple pasta recipe using lemon rind n lemon juice... I forgot the exact name of it... but it was like lemon linguine or somethng...recipe therinjaal time kidaikum podhu post pannuna...

[kugan98]

Dev, I had this lemon linguine pasta recipe in mind for you.
My sis-in-law in US is crazy about these pastas.
She will always take us to the Olive Garden for pasta.
Her lady boss is clever in cooking pastas.
So she learned all the recipes from her.

Nammalukku, once in a way is fine, otherwise the recipes
are just bland, nalla kara sarama irunthaal thaan pidikkum :lol:
Thats why I always cook it Indianised way.

I will be missing you when you go on your holidays :cry2: :cry2: Enjoy your holidays Dev. Take care, Kugan98

[kugan98]

My dear friends, Kugan's Kitchen takes the opportunity to wish everyone a very MERRY CHRISTMAS AND A VERY HAPPY NEW YEAR.



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[dev]

wow!!!...I'm looking fwd to the lemon linguine recipe... I have never tasted a pasta with lemon in it but the way it was prepared made me drool...:P Inga veetil we always prefer mild spices... kaaram,uppu ellam will be lil less...so I don't find italiam food to be very bland... enakku it is acceptable...:)

I too will be missing the hub and the beautiful pics n recipes u post... anyway 4 naal thaane... I'm sure Suvai n others will gv u good company as usual...:)

[dev]

My dear friends, Kugan's Kitchen takes the opportunity to wish everyone a very MERRY CHRISTMAS AND A VERY HAPPY NEW YEAR.





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Thanks K...

Wishes for a MERRY CHRISTMAS AND A VERY HAPPY NEW YEAR to you n family...:D

Wishes for a MERRY CHRISTMAS AND A VERY HAPPY NEW YEAR to all my dear forum friends ...

[dev]

Made the peanut curry for lunch and it turned out so good... thanks a lot K...:)

If u know of other ways to use raw peanuts, pls let me know... my neighbour has send me a big bag of fresh peanuts from his farm...

[NOV]

Congratulations K on your daughter's achievement and wishing her more as she goes further in life. :)


I made Idli batter with a proportion of Idli Rice 3 cup and Urad dhal 3/4th cup and 1 tsp of fenugreek.... but the problem is batter didnt rise on the next day...i left it for second day also... No rising... and also the idli was hard... I dint know where i made the mistake... pls clarify me....Try this to the letter Karthika

1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste

1. Soak all the rice and ulundhu together for at least 8 hours.
2. Grind the rice and ulundhu together until fine.
3. Now transfer the batter to a aluminum pot or claypot. Add salt
4. Beat with your bare hands for five minutes.
5. Now store it in a warm place overnight or at least another 8 hours.
6. The batter would have risen, unless the weather was very cool.

7. If the batter did not rise because of the weather, do not fret. Heat up your oven to a little more than room temperature. Once it has reached the desired temperature, switch off the oven.

8. Now place the whole pot of batter in the pre-heated oven, and leave it to rise for 30 mins.
9. Make your lovely soft idlies. :D

Important notes:

1. Beat with your bare hands. The bacteria in your hands will aid the rising.
2. Store in aluminium or clay vessels, not stainless steel pots.

[Thirumaran]

O.K friends, the long awaited news came.
Rubenee has done it again. 7 straight A'S.
She took 7 subjects and got all straight A'S.

:thumbsup: Congratulations to her :D

[kugan98]

Thanks Dev, for your wishes.
I love boiled peanuts. Nalla or pidi pidipen :lol:
Let me see check my files ans see.
Kugan98

[kugan98]

NOV anneh thanks for your wishes.

Also big thanks for the tips in making the batter ferment.
Yes, I forgot about telling her to use her hands to mix the batter. Normally we all use our hands only to mix the batter well. We do not have the fermenting problem in Malaysia, I think the same goes to India too.
Only we have the problem in Western countries where the weather is cold.

Anyway bkarthika, our NOV anneh has given very good tips.
Try and see. Take care, Kugan98

[kugan98]

Thiru Tamby, its a long time since you came to the forum.
Thanks for your nice wishes.
How are the kids and Kanya?
Take care, Kugan98

[kugan98]

For breakfast today I made special kuli paniyaram.
I will be cooking a special potato rice for lunch.
Your pasta and few other items.
I will post as soon as I finish my cooking.
Kugan98

[dev]

Thanks Dev, for your wishes.
I love boiled peanuts. Nalla or pidi pidipen :lol:
Let me see check my files ans see.
Kugan98

Take ur time K...:) boiled peanuts are always "saapitukitte irukalaam" thaan...;)

[dev]

K, pls convey our Christmas wishes to your maid...:D

[rajraj]

I love boiled peanuts. Nalla or pidi pidipen :lol:

You get the best taste when you walk into the fields/garden, dig the peanuts from the ground and boil them! Of course, when you dig you have to taste some raw with the soil attached to it! :lol:

Please convey my congratulations to your daughter! :) Looks like we have a future Marie Curie or Indhira Nooyi in the making! We need more of them ! :)


( I am no male chauvinist ! :lol: )

[kugan98]

Dev, thanks for your wishes.

Uncle Rajraj, thank you very much.
Rubenee needs all your blessings.
She is very gifted to get blessings from you uncle.
Thanks, take care uncle, Kugan98

[kugan98]

[tscii]Dev, I was talking to my friend about the iddli batter and kuli paniyaram, she told me that we can do instant kuli paniyaram.
I tried it out and it came out nice and yummy.
Try it out, Kugan98



INSTANT KULI PANIYARAM

Ingredients:

½ cup rice flour
½ cup idli rava
½ cup sooji
½ tsp baking powder
3 green chillies chopped
1 onion chopped
3 tbs curds
1 tsp cumin seeds
Little coriander leaves chopped
Little curry leaves chopped
Salt to taste
Oil

Method:
Mix the sooji, idli rava, baking powder and rice flour.
Add in the salt , curds and coriander leaves.

Heat a pan with 2 tsp of oil, add in the cumin seeds.
Then add in the onions and green chillies.
Sauté for a minute. Add in the flour mixture.

Add little water to make it into idli consistency.
Keep aside for about 10 minutes.

Heat a kuli paniyara chatty and cook as how you do
normal kuli paniyarams. Serve with coconut chutney



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[kugan98]

[tscii]
Here is another method of doing pasta.
You can even bake it for about 10 minutes.
Kugan98



PASTA IN CHEESY SAUCE

Ingredients:

300 grms elbow pasta
3 pips garlic chopped
2 green chillies sliced
6 button mushrooms sliced
2 tbs all purpose flour
1 cup milk
½ cup any vegetable broth
1 tbs olive oil
4 tbs parmesan cheese
1 tsp oregano
Little fresh parsley
Ground pepper to taste
Salt to taste

Method:
Boil the elbow pasta in lots of water, little oil and salt.
Drain and keep aside once it is cooked.

Now in a saucepan, heat the olive oil. Add in the garlic,
and the green chillies, sauté until the garlic is slight brown.
Add in the sliced mushrooms and the vegetable broth.
Sauté until the mushroom is cooked.

Now sprinkle the all purpose flour and mix well with the mushrooms.
Keep stirring for about 5 minutes.
Now pour in the milk and stir well. See that no lumps are formed.
You can add 1 glass of water and keep stirring continuously.
Now add in the grated cheese and mix well.

When the all purpose flour is cooked and a creamy gravy is formed,
add in the pasta and mix well.
Add in the salt, pepper, oregano and mix it well.
Let the pasta get coated well with the gravy.
Remove and garnish with the cut parsley.
Serve it at once or the pasta will absorb the gravy
and will become too soft.

The other way of serving is to place the pasta in a serving plate.
Now pour the sauce over the pasta.

NOTE: You can add veges like carrots and French beans
If you like.





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[kugan98]

[tscii]Dev, my children threaten to keep away from the kitchen if more pasta is cooked in our house :rotfl: :rotfl:
Thanks, try it out. Kugan98


LEMON LINGUINE PASTA

Ingredients:

400 grms linguine pasta
1 tbs extra virgin olive oil
2 pips garlic finely chopped
½ tsp crushed chillie flakes
1 tsp lemon juice
¼ tsp lemon zest
Little lemon skin finely cut
Little coriander leaves chopped
Salt to taste

Method:
Cook the linguine till al dente.
Retain little of the cooking water from the pasta.

Heat a non stick wok with the olive oil.
Add in the garlic and the chillie flakes.
Sauté for a minute, add in the lemon juice, salt
and pour about ½ cup of the pasta water into
the olive oil garlic mixture.
Add in the pasta and turn off the heat.
Add in the lemon zest , coriander leaves and the cut skin.
Toss the pasta well with the sauce, allowing it time to soak up the sauce.

NOTE: You can add pepper powder if you like.




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[kugan98]

Another way to cook this Lemon linguine Pasta.

MUSHROOM LEMON LINGUINE PASTA

Ingredients:

200 grms linguine pasta
100 grms finely sliced tinned button mushrooms
2 pips garlic finely sliced
30 ml extra virgin olive oil
1 tsp thyme leaves
1 tbs chopped parsley
2 tbs grated paemesan cheese
1 lemon zested and juiced
Little ground black pepper

Method:
Slice the mushrooms and put them in a big bowl.
Add in the olive oil, salt minced garlic, lemon juice and zest.
Add also the thyme leaves. Mix well.

Cook the pasta till al dente.
Drain the pasta loosely, retaining some water.
Quickly put the pasta into the bowl with the olive oil mixture.

Toss everything together well, and then add in the parsley, cheese,
pepper and toss again well. Serve at once.

[kugan98]

[tscii]

SPICY POTATO RICE

Ingredients:
2 cups basmati rice soaked for 10 minutes
Salt to taste
4 medium potatoes cut into cubes and fried
2 large onions sliced
2 tsp garlic paste
3 tbs ghee
¼ cup green peas


Grind To Paste:
5 green chillies
1 tbs ginger garlic paste
½ cup coriander leaves
¼ cup grated coconut

To Roast And Powder:
3 tbs coriander seeds
1 inch cinnamon stick
3 cardamom pods
2 cloves

1 cup curds well beaten
2 tbs lemon juice
Salt to taste
Cut coriander leaves for garnish

Method:
Cook the basmati rice, with little salt ¾ cooked. Drain and spread to cool.

Heat a wok with the ghee, add in the onions and sauté well till
the onions are slightly brown.
Add in the ground paste and cook till the raw smell goes.
Add in the roasted masala and stir well.
You can add ¼ cup of water and cook till the oil rises.

Now add in the fried potatoes and the green peas.
Stir well so that the potatoes are well coated with the gravy.
Now add in the well beaten curs, lemon juice and salt.
Mix well and cook for about 5 minutes.

Now take a rice cooker, add half rice then the gravy.
Now top it with the rest of the rice. Mix gently so that
the rice is nicely mixed with the gravy.
Garnish with the cut coriander leaves.
Switch on the rice cooker and cook for about 10 minutes
Serve hot with a nice raitha.





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[PARAMASHIVAN]

Hi Kugan ka and co :)

Hope all of you are having a great holiday !

[selvieam]

kugan and friends,

how r u? last full week was so busy with my brother's family, visited us from USA after 5 years. they left yesterday. now back to routine. from tomorrow onwards back to work.

saw the receipes, all are delicious, will try.

spicy potato rice is tempting me a lot. tomorrow i am preparing for lunch. kids are at home coz of winter vacation.

[lakme]

Kugan, I made your pavakkai kulambu today-so good! I added some black pepper to the masala instead of fenugreek. Taste was excellent, thanks for a wonderful recipe!

[kugan98]

Thanks P.S Tamby. You are missing for sometime.
Went for a holiday? Yeh having a great time in the kitchen :lol:
Thanks, kugan98

[kugan98]

Selviem, good to see you in the forum.
I am sure you had a great time with your
brother's family.
Do try out the potato rice. It tastes better on keeping.
The rice has to absorb the gravy.
Thanks Selviem, come when ever you have the time.
Kugan98

[kugan98]

Thanks Lakme, I am glad you liked the bittergourd kulambu.
It is good, that's how we make changes to recipes.
Recipes are only guidelines, we can minus or plus according to our wishes. I am really proud of you. Try out more recipes.
Take care, Kugan98

[kugan98]

Dev :shock: you have already left for Kerala?
I thought you are only going on the 28th?
One more pasta recipe is waiting for you :lol:
Have a great time Dev. Take care, Kugan98

[dev]

K, veetil pasta week aagidicha!!!...:lol: all the pasta recipes look super... the lemon linguine recipe I saw was similar to the mushroom lemon linguine recipe ... will try it all one by one after the vac...

3 days stock market illai... so jollyaa ooru suththing with family... adhaan hub pakkam varalai...:)

[bkarthika]

Karthika, your measurement for idli batter is correct.
Did you add salt, and mixed the batter well before keeping it to ferment? Was your place very very cold.?
If all the answers are no, than I do not know why your batter refused to rise.
Karthika, my grandma always will ask me to keep few tbs of the used batter. When we make the new batter we will add it into the new batter.
If its hot season, you do not need such things.
Try again Karthika, Kugan98

Kugan,

Thanks for the suggestion..Yes my place is cool.. As per your Grandma's saying i kept little old batter and i mixed it with fresh batter.
Batter raised in the next day morning itself... Idli was not hard..but surface of the idli was not soft...May be i should have grind the rice til nice consistency... I think it was taken before that consistency...Is it correct?
Anyway :ty: very much....

[bkarthika]

1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste

1. Soak all the rice and ulundhu together for at least 8 hours.
2. Grind the rice and ulundhu together until fine.
3. Now transfer the batter to a aluminum pot or claypot. Add salt
4. Beat with your bare hands for five minutes.
5. Now store it in a warm place overnight or at least another 8 hours.
6. The batter would have risen, unless the weather was very cool.

7. If the batter did not rise because of the weather, do not fret. Heat up your oven to a little more than room temperature. Once it has reached the desired temperature, switch off the oven.

8. Now place the whole pot of batter in the pre-heated oven, and leave it to rise for 30 mins.
9. Make your lovely soft idlies. :D

Important notes:

1. Beat with your bare hands. The bacteria in your hands will aid the rising.
2. Store in aluminium or clay vessels, not stainless steel pots.

Nov,

Thank u very much for the Batter preparation recipe...surely i will try this and let u know how it came...

[kugan98]

bkarthika, thanks for your nice post.
If you are living in Chennai and using a mixie, you will not have any problem. The heat from the mixie is good enough.

Try to grind the flour fine.
NOV anneh says mix all the rice and urad dal and grind.
In my house we will grind the urad dal till very fluffy.
Then the rice is ground seperately.


My grandma will use the old fashioned iddli cooker.
For that she will grind the urad dal very fluffy and the rice flour will be a little kora kora. That too in the aatu kal.
We will get big iddlis, not the small ones that we do in the non stick iddli thattu in stakes.

Well times have changed, I still treasure her old venggala
iddli paanai :(


I have also posted the kuli paniyara recipe for you.
Also a instant kuli paniyaram.

Take care and try out our NOV anneh's tips
Kugan98

[kugan98]

From: KPR
To: kugan98
Posted: Sun Dec 26, 2010 11:40 pm
Subject: Hi Quote message
Can you kindly give me the recipe for vegetable kurma for kothu paratha in this link:

http://www.forumhub.com/hub/viewtopic.php?t=14472&postdays=0&postorder=asc&start=540&sid=8b68d8768fdb035f07904a5cc9a70b94


Dear KPR, welcome to Kugan's Kitchen.
Thank you very much for posting for a request by pm.
Please feel free to post your requests in the forum.
I am sure many will benefit by your request.
I will post your request as soon as I can.
Thanks and take care, Kugan98

[NOV]

We also used to soak separately the dhall and rice some time ago, but not anymore.
If you remember in those days, when grinding in aattukal, they were always mixed. (Not to mention the extensive use of bare hands)

Try my method Karthika. You dont need to add anything else (like leftover batter, whole dried chilly, vendhayam, etc. Very sure method.

[kugan98]

[tscii]bkarthika, as a bonus, I am posting a iddli sambar that goes very well with iddlis for you. Try it out with NOV anneh's iddli.
Thanks, Kugan98



IDDLI SAMBAR

Ingredients:

½ cup toor dal soaked
¼ tsp turmeric powder
2 green chillies slit
½ lime sized tamarind soaked in ½ cup water
150 grms small shallots whole
3 small tomatoes chopped
1 small brinjal chopped
¼ cup small cubed carrots
½ tsp jiggery
Salt to taste

To Roast In 1 Tbs Oil And Powder:
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp black pepper
1 tsp channa dal
1 tsp urad dal
6 dried chillies
2 tbs grated coconut

Tempering:
1 tsp mustard seeds
½ tsp fenugreek seeds
1 tsp urad dal
2 dry red chillies broken
1 sprig curry leaves
½ tsp asafoetida powder
2 tbs oil


Little coriander leaves.
2 tbs ghee

Method:
Pressure cook the dal with the turmeric powder. Keep aside.

Heat a pot with the oil. add in the tempering ingredients.
Sauté for a minute, add in the shallots, sauté until light brown.
Add in the brinjal, carrots and sauté well.
Add in the tomatoes and cook till mushy.

Add in 2 cups of water and allow to cook.
Once the vegetables are cooked, add in the cooked dal.
Add more water if your sambar is very thick.
Add in the slit green chillies, and about 2 tbs of the
roasted powder, and the tamarind juice.
Add in your salt and jiggery, allow to boil.
When the sambar has thickened, remove from heat.
Garnish with the cut coriander leaves and the ghee.
Goes well with iddli.


NOTE: Sorry friends I do not know how to rotate the picture.
It looked o.k in my folder. So crank your necks to see the picture. Any suggestions?

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[AudazJay]

O.K friends, the long awaited news came.
Rubenee has done it again. 7 straight A'S.
She took 7 subjects and got all straight A'S.
We are all very happy in our house.
The brothers welcomed her by firing confettii.
The mother made the aarathii for her.
Well her lunch was sweet kesari, brinjii rice, panner butter ,
masala, soya mutton kulambu, cauliflower manchurian, mixed stir fried veges, cucumber raitha.

Send my heartiest congratulations to Rubenee, sis! Wishing her success in all her future endeavors! :D

[bkarthika]

Nov and Kugan,

Thanks to both of u for guiding me... Nov next time i will try ur method for making batter...
Now i have grind urad dhal to fluffy and the rice separately and mixed by hand with salt...If we grind rice and dhal together means will the dhal come fluffy with rice.... I am confused at this step...

Kugan thanks for the Kulipaniyara recipe... I remember my MIL used only raw rice and very little urad dhal for Paniyaram...I have asked her the recipe...

Thanks for the Idli Sambhar.... I have one request... Last Night i made Rava Idli with Coriander chutney and Cocunut chutney...It was good..But my husband said Chutneys doesnt suit Rava Idli... Pls post any side dish that suits well with Rava Idli.....

Thanks in Advance!!

[dev]

We too grind rice n urad dhal together... mom adds lil vendhayam and soaked aval to the idli batter... This batter can be used to make oothappam aswell but not suitable for making dosai... So these days she grinds the aval separately and then adds it to the idli batter portion alone... the rest of the batter can be used for making dosai n panyaram...

[kugan98]

Thanks Jay tamby for your kind wishes.
Take care, Kugan98

[kugan98]

karthika thanks for the nice post.
Please post your M.I.law's version of kuli paniyaram.

In hotels too, they only serve, coconut , mint chutney, sambar and podi for rava iddli.


I think, sambar is the best sidedish for iddli.
I like my iddlis to swim in the sambar :lol:
The taste will be super when the iddli absorbs the sambar.

Karthika, you can make gojjus, potato stews, kurma and so on.
But the best is still sambar :thumbsup:
Thanks, Kugan98

[kugan98]

Thanks Dev, let me try your method and see.
Thanks, Kugan98

[rajraj]

NOTE: Sorry friends I do not know how to rotate the picture.
It looked o.k in my folder. So crank your necks to see the picture. Any suggestions?


kugan: Tilt the monitor or laptop! It is easier than tilting your head! :lol:

[Aarthii]

Dear Friends,
Am back.H r u all doing?
sorry for my absence without any msg.
Thanks for the prayers my friends.
Situation was just like that,and i hardly didnt find any time to do browsing
Now somehow we r getting settled in the new place.
My lil one is finding it quite difficult to adjust to the weather in canada as well as he is getting bored to be inside house for the whole day.

Kuganka ,u have posted so many recipes.Have to go thru one by one.
Thanks for all the recipe kuganka.

Dev,Suvaika,selvika,h r u all doing?

[selvieam]

hi aarthi,

nice to hear from u after a long time. kids will take time to settle in new atmosphere. take care of lil pranay.
he will miss everyone.

[selvieam]

kugan,

i tried kugan style fried rice. awesome, very tasty. for the first time, my second son tried fried rice, he liked it very much.

thanks a lot.

[kugan98]

[quote]




kugan: Tilt the monitor or laptop! It is easier than tilting your head! :lol:

Rajraj uncle :rotfl: :rotfl:

[kugan98]

Aarthii, welcome to the thread.
Poor Pranay, I heard it is snowing heavily in US.
Take care of him, he can catch cold easily.
Drop in when you have the time.
Kugan98

[kugan98]

Selviem, I am very glad that your son liked the fried rice.
Try other simple dishes when you have the time.
I can understand that you are very busy nowadays.
Take care Selviem, Kugan98

[kugan98]

[tscii]Friends after my sickness, I have no taste for any food.
The only thing I like with rice or dosai is the lemon pickle.
I do not like store bought ones as they contain lot of salt and preservatives. I have to cut on salt.
There are many ways in which people do this pickle.
This is how I do. I only make small batches to last a month.



LEMON PICKLE

Ingredients:

5 juicy lemons
3 tsp salt
2 tbs julienned ginger
2 tbs julienned garlic
2 tbs green chillies sliced
Juice of 2 lemons

½ tsp turmeric powder
3 tsp red chillie powder

½ tsp asafoetida powder
3 tbs gingelly oil
½ tsp mustard seeds
1 sprig curry leaves

To Roast And Powder:
2 tsp mustard seeds
2 tsp fenugreek seeds

Method:
Clean and dry the lemons with a cloth.
Cut the lemons into 8 small pieces.
In a dry glass jar, add in the cut lemons,
salt, ginger, garlic, juice and green chillies.
Close it and leave it for a minimum of 5 days.
Every morning just mix it with a dry spoon.
Leave it in the hot sun, daily.

On the 6th day, add in the chillie powder and turmeric powder.
Add also the ground powdered mustard and fenugreek seeds.

Heat oil in a pan, add in the mustard seeds, asafoetida powder.
Add also the curry leaves. Remove from the flame and keep aside
to cool. When it is completely cooled, add it to the lemon mixture.
Stir nicely and let it mature. Use only dry spoons.
You can use it in about 15 days.
I normally sun the pickle 2 to 3 days in a week.
You can keep it in the fridge if you like.


The Lemon Soaking In The Juice:


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The Seasoned Pickle:


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[kugan98]

Dev, I am sure you must have left for your holiday.

I was talking with my Malay friend, she told me few recipes with pasta :lol: All contain prawns, and meat.
She had pasta with curry, pasta with bird chillie and also she had pasta pagoda.
I will try, to try in vegetarian style and see.
Enjoy your holidays Dev, Kugan98

[NOV]

New year eve'kku enna plan K?
Throwing a BBQ party? :lol:

[dev]

Wish you all a very happy new year(in advance) friends...:D

in a hurry now... last min packing... :)

[kugan98]

NOV anneh, nice post. The men from the house will be very busy in their respective places to fire the fireworks in town.
We ladies with children will be watching the show live on T.V.

Of course we will have something special, vegetarian on that day. No BBQ.
I will be around in Section 18 Subang Jaya on the 1st.
I will take a slow drive and look out for your house, for soft iddlis :lol: Thanks anneh, take care, Kugan98

[NOV]

oh you are welcome K, my kids would love to meet you and you dont even have to tapau anything.

will PM you my address in a minute. :D

[PARAMASHIVAN]

You are missing for sometime.
Went for a holiday?

Yes, I came down From my Meditation and when I saw the state of the world :shock: , I ran back to Himalayas :lol:

[kugan98]

Thank you NOV anneh, very kind of you.
Take care, Kugan98

[Aarthii]

Aarthii, welcome to the thread.
Poor Pranay, I heard it is snowing heavily in US.
Take care of him, he can catch cold easily.
Drop in when you have the time.
Kugan98

For the last two days,the weather was ok kuganka.
Net vanthuduchu veetuku,so inimel browse panrathu onnum prblm illa.

so i will come to browse forum daily.

[Aarthii]

hi aarthi,

nice to hear from u after a long time. kids will take time to settle in new atmosphere. take care of lil pranay.
he will miss everyone.

Yes selvika,Infact avanuku inge pidikave illa.
He is keep on telling me that ,amma am getting bored-nu.
Due to the weather ,i was not able to take him outside also.

[Aarthii]

Wish you all a very happy new year(in advance) friends...:D

in a hurry now... last min packing... :)

Dev,have a nice vacation.

[Thirumaran]

Thiru Tamby, its a long time since you came to the forum.
Thanks for your nice wishes.
How are the kids and Kanya?
Take care, Kugan98

Every one is fine K.. Life is beautiful :P

[kugan98]

Thanks Aarthii, I am glad you are back to normal now.
How are you coping with the time difference?
Try out the simple recipes one by one.
Post to us your feed backs. I am sure you can get
all our Indian stuff in Canada.
I must come to your place to see the Niagara falls from
the Canadian side :lol:
I hear they look more beautiful. I have seen it from the US side. Thanks, Kugan98

[kugan98]

[tscii]Chilla, this is what my friend Uma named this dish when she served it to me. Thanks Uma. Kugan98



CHILLA

Ingredients:

1 cup of besan flour
2 tbs rice flour
½ cup curds
2 green chillies chopped fine
1 small onion chopped fine
1 tomato, remove the pulp and chop fine
¼ cup cabbage sliced fine
¼ cup grated carrot
1 tbs finely chopped coriander leaves.
½ tsp chillie powder
1 tsp cumin seeds
1 tsp aniseeds
Salt to taste
Oil

Method:
Mix all the ingredients in a bowl, except the oil.
Add little water, and make it into a consistency of a dosai batter.
Keep the batter aside for about 10 minutes.

Heat a small non-stick saucepan with little oil.
Pour i ladle of batter in the centre of the pan.
Spread into a round like a dosai.
Pour little oil around and let it cook well.
Flip the chilla over and cook till the other side
too, is cooked till golden brown in colour.
Serve with tomato or chillie sauce.



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[Aarthii]

I must come to your place to see the Niagara falls from
the Canadian side :lol:
I hear they look more beautiful. I have seen it from the US side. Thanks, Kugan98

yes sure.u r always welcome kuganka.
waiting for ur arrival.

Thanks fo the chilla recipe.

[rajraj]

I must come to your place to see the Niagara falls from
the Canadian side :lol:
I hear they look more beautiful. I have seen it from the US side. Thanks, Kugan98

enga oorukkum vaanga! Grand Canyon paarkkalaam! :lol:
kaasu niraiya irundhaal Las Vegas pogalaam! :lol:

[kugan98]

Thanks Aarthii and Rajraj uncle.
Uncle, I will surely visit you and aunty when I come to Canada.
Thanks, Kugan98

[kugan98]

[tscii]Dear KPR, here is your request for the kurma.
Sorry for the late reply. Enjoy KPR.


PLAIN KURMA

Ingredients.

2 big red onions sliced
1 big tomato chopped fine
3 tsp ginger garlic paste
¼ tsp turmeric powder
½ tsp garam masala powder
½ tsp aniseeds
1 stick cinnamon stick
2 star anise
2 bay leaves
3 cardamom pods
1 sprig curry leaves
3 tbs ghee
Lime juice to taste
Salt to taste
Little cut coriander leaves

To Grind To Paste:
5 green chillies
1 tbs coriander powder
½ tsp cumin seeds
1 tsp aniseed powder
6 cashew nuts
1 tsp kas kas
5 tsp grated coconut

Method:
Heat the 3 tbs of ghee in a pot.
Add in the ½ tsp aniseeds cinnamon, star anise,
bay leaves, curry leaves and cardamom pods.
After a minute add in the sliced onions.
Sauté well till the onions turn limp.
Add in the garlic ginger paste, sauté well.
Now add in the chopped tomatoes, and cook till mushy.

Now add in the ground paste, salt, garam masala powder
and turmeric powder. Fry the masala till oil seperates.
Add in about 3 cups of water and allow the mixture to boil.
Once it boils and the gravy thickens, remove from the stove.
Add in the lime juice and garnish with the cut coriander leaves.
Can be served with pooris, idli, idiyappam, chapathi.
Use this kurma to fry kotthu parotta.


NOTE: Always remove the spices such as cinnamon sticks and things before serving this kurma.



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[kugan98]

HAPPY NEW YEAR


HAPPY NEW YEAR to everyone in the Kugan's Kitchen
May you have the greatest time bringing it in, and make it the the most amazing year ahead for you!
Wish you all the best for the new year.
I am looking forward to 2011.
Hope it turns out to be a much better year than the previous one!!
CHEERS everyone. Kugan98


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[Aarthii]

Thanks for the new year wishes kuganka.

Dear Friends,

Wish u all a very happy and wonderful new year :)

[lakme]

Dear Kugan and all friends,
May 2011 bring peace and prosperity to all!

[gulabjamun]

Kugan, I wish you and all our friends a very happy new year.
Thank you so much for all the nice recipes.I hope you will continue to give us more and more recipes in the coming year.
God bless your selflessness in giving us your recipes.
Happy new year.

[rose75]

Hai Kugan, happy new year to all my friends in Kugan's Kitchen. May this year be good to everyone.

Sorry kugan did not post anything for sometime.
Very busy, thanks for everything.
Rose75

[NM]

Hi K and KK's friends :)

A very happy new year to all of you!
May the year ahead brings lots of great health, great wealth and greater happiness in all our homes :)

[rajraj]

Happy New Year ! :)

[Suja Rajkumar]

A very Happy New year to all of KK's friends.

Suja

[kugan98]

Thanks, thanks for all the kind wishes for the New Year.

NM, welcome, hope you enjoyed your holidays.

Suja, please come to the forum, when you have the time.
Do not forget us.

Aarthii, Lakme, Rajraj uncle, Rose75, Gulabjamun, Selviem, Dev, Suvai, bkarthika, Madhu, Sudha, P.S Tamby, Tiru Tamby, Jay Tamby, and last my NOV anneh.

Kugan, humbly begs for forgiveness, if Kugan has left out any names.

Thanks for the nice 2010. You all made it happen.
Take care, Kugan98

[kugan98]

[tscii]
Let me start the New Year with a sweet dessert.
This is a Bengali delicacy, served in parties as a sweet dessert.
It is served in cups just like how we serve ice cream.

MISTI DOI

Ingredients:

1 litre full cream milk
1 cup sugar
1 tbs smooth fresh curds
¼ cup sugar
3 tbs water.

Method:
In a heavy pot, pour the milk and 1 cup of sugar.
Boil milk till almost ¾ of its original quantity.
Leave it aside.

Blend the ¼ cup sugar and 3 tbs of water,
on a extremely slow flame and lightly caramelize.
Quickly stir the caramel into the hot milk and whisk vigorously.
Leave it aside.

When the milk becomes slightly lukewarm,
stir in the smooth curds, till well mixed.
Pour into individual cups or single vessel.
Set over night in a warm place.
Chill when set. Enjoy.



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[suvai]

Hello nga kugan!!! & all our friends!!!!
Wish each & every one one of you a Wonderful 2011!!
May this year bring in more Joy / Good Health & Happiness to all!!!!

kugan nga......seekiramey.....posting pictures mattum ilaamal....koodavey videovum.....arambikka.....my wishes... :thumbsup: :mrgreen: i can see all the ladies....shaking the head "yesssss" :mrgreen:

konja naal absent na....recipes to try list long aagi poiduthu :noteeth: .....chila looks fab.....misti doi recipe fabulous...;-) thank u ngo!!

May you & all your family enjoy a wonderful / healthy 2011 nga kugan...:-)

[Suja Rajkumar]

Hi Kugan,
What a way to start the New Year. The Misti Doi looks good. I made your Mango pudding, the kids absolutely loved it. When you have some time can you kindly post how to make Ragi Kali. No hurry take your time.
Our New Year wishes to you and your family.

Suja

[dev]

Thanks a lot foe thr NY wishes friends...:)

Am back with 2 recipes from kerala!!!...

Okra patchadi:

Fry some sliced okra in lil oil until well cooked. set aside.
Grind together coconut+mustard seeds(1/4 tsp mustard fr 1 cup coconut).
Heat a tsp of coconut oil in a pan and add in chopped shallots and curry leaves. once they turn slightly brown, add the okra n the paste. mix well.
Add in some curd and cook on medium flame until it starts to bubble(nuraichu varum stage). Take off flame.

Serve as a side dish with rice.

Note: If u don't like the taste of mustard, reduce the qty .

[dev]

Tomato Moru curry:

Heat a pan with 1/4 cup water,turmeric pwd n salt.

Add in some tomato diced, sliced shallots(optional), slit green chillies, curry leaves. Cook for few minutes(2 mins or so). The tomato should stiil be firm after cooking but it shouldn't smell raw.

Grind to a paste- 1 cup coconut, 2 garlic, 3-4 shallots,1/2 tsp cumin n green chilly to taste.

Mix this paste with thick buttermilk.Add in the cooked tomato mixture aswell.

Put it on flame and cook on slow flame. Let the mixture boil for 2 minutes and then take off flame.

Heat coconut oil. splutter mustard n add in curry leaves and shallots and saute till golden. Add it to the moru curry.

Yummy with rice...:)

[dev]

SIL has noted down few more recipes from the chef...will get it from her and post them soon...

[Aarthii]

Dev hope u had a nice vacation.Thanks for the recipes too.

[Aarthii]

kuganka,thanks for the dessert recipe.looks good.

[Aarthii]

kugan nga......seekiramey.....posting pictures mattum ilaamal....koodavey videovum.....arambikka.....my wishes... :thumbsup: :mrgreen: i can see all the ladies....shaking the head "yesssss" :mrgreen:

Well said suvaika.Kuganka videoavoda recipes potta innum kalakkal thaan. :D Namma Kugan's kithcenku guests innum jasthy aagiduvanga. :D

[kugan98]

Suvai, thanks for your wishes and compliments.
I hope I can fulfill your wishes.
Soon will post your request for some recipes.
Thanks and take care, Kugan98

[dev]

Yeah, had a very nice time... Sure to visit that place again...:D It's a small resort right on the backwaters...it's on an island actually...can reach there only by boat... It had a very homely environment n the cooks were mostly women... the cook was ready to share any recipe we asked for... very kind of her... It's a great place to stay with kids as they oblige to any special requests... they even allow us to use the kitchen to do some light cooking for the kids...Since it is a secluded place, it is better to travel along with some company than travelling as a single family...For those interested, this is the resort...
http://www.greenpalacekerala.com/

K, super misti doi... U can make chila with spring onion greens as well... It's a quick dish for BF/snack... :slurp:

[dev]

Wow!!!...recipes with videos on KK... :clap: Good luck K... :)

[kugan98]

Suja, nice to see you in the forum.
I have already posted the recipe for ragi kali,
In kugan's Kitchen 2 page 88.

I will post the link for you.

http://forumhub.mayyam.com/hub/viewtopic.php?t=13371&postdays=0&postorder=asc&start=1332


You know Suja, they even make ragi halwa?
Try the recipe out. Take care, Kugan98

[dev]

K, oru nalla, easyaana chocolate pudding recipe post pannunga,pls...

[kugan98]

Dev, welcome back. I am soo happy for you.
Hope you had a very nice holiday.
Did your little one enjoyed her trip?

You kept your promise and brought back some recipes.
Thanks, a lot, I will soon cook and post your recipe.

Dev, you can add onion greens in the chilla.
You can add any finely chopped veges as you like.

I had a hectic start of the new year.
Suddenly had to organize a birthday party to a girl who lost her mom a month ago on the first.

The second morning was the monthly thithi for my F.I.Law.
Had to cook for about 30 people, I did puli saatham, potato varuval and fried rice vadagams.

Afternoon lunch for about 10 people.
I will post the picture.

Rice, sambar, rasam, snakegourd kutoo, spinach dal, chillie tofu,
cauliflower manchurian, fried bitter gourds, cabbage poriyal,
cucumber raitha, soya mutton varuval, and sooji payasam.
The cucumber raitha and payasam are not in the picture.


Dinner for about 5 people who came from India.
Too tired to take pictures.

I cooked chapathi, iddiappam, poori, sambar, poori kilangu,
onion sambal and green peas curry.

Tomorrow is Amavasai, another big cooking.
I will be on my heels as school starts tomorrow.
Take care, Kugan98



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[suvai]

ahaaaa ahaaaa aahaaaaa thaango kugan......super spread..every dish looks very tempting & inviting....i bet everyone enjoyed each & every item...;-)

very excited that u r going to post videos too soonnnnnn.....awesomeeeee!!! looking fwd to it....another positive step from your side.....good luck!!!!!... :thumbsup: :thumbsup:

dev....the link looks very interesting.......the place looks very calm & beautiful......adutha murai india varumbothu poga paarkaren...;-)
very kind of the ladies to have shared the recipes......both recipes sound very new to me.....will try it out....;-) glad u all had a good time.

aarthi....stay warm....:-)...ya i am equally excited about the video postings on here ;-)


bitter gourd fry recipe koduthu irukeengala? thx

[selvieam]

Happy New year to KK friends.

kugan, spread looks tempting.

more excited to see video cooking.

[Aarthii]

kuganka,spread looks great!

Kuganka,everyone is eagerly waiting for the recipes along with the vidoes.So plz post the first recipe along with the video soon.:)

[bkarthika]

Kugan,

BELATED NEW YEAR WISHES to Kugan and all Kugan thread friends....
Kugan the spread looks tempting....Thank u for the Doi recipe. Sure I will try.... Kugan do you have the recipe of Onion Sambar for Idli... Pls post it whenever you find time.... Thanks

[dev]

Super spread K... eppadi thaan manage pannureengalo!!!... mega cooking ellam mudichittu, rest eduthittu aprom vaanga...:)

Yeah, the kid enjoyed the trip...we had 5 kids in the group... so they were like "let's stay here and visit our hometown once a month"...:lol:

[dev]

Suvai, do try to visit the place when u r in India... I am sure U'll like it...:)

i have few more recipe- one is cabbage thoran n another one is aviyal... I'll have to ask the other ladies in the group if they have noted down any more recipes... Food tehre was fantastic... their nool puttu n kadalai curry is to die for... so is the egg curry n fish curry...:slurp:

Looks like I misunderstood K's reply to Suvai... She was telling about fulfilling ur recipe requests, I thought she was talking abt the video recipe request... :oops:

[dev]

Cabbage Thoran:

This cabbage thoran was part of our lunch everyday... very easy to make...

Grind together coconut, green chillies,jeera, garlic- 1 or 2 and turmeric powder. Do not add water and don't make it into a paste. Just grind it roughly without adding any water.

Chop cabbage very fine and miX it with the coconut mixture and salt. Mix it well with hands and leave it aside for 15 mins. It'll leave some water. You can also add finely sliced onions but it is optional.

Heat oil in a pan. Add mustard seeds n let splutter. add urad dhal n curry leaves and let it brown.
Now add in the cabbage mixture and keep the flame on low-medium. Cover it with a tight lid and let it cook. Keep mixing it once in a while.
If the mixture sticks to the bottom, just sprinkle a handful of water. but it's better to cook without adding any water atall.
When the cabbage is 3/4th done, switch off the flame. Let it sit for 5 mins in the same pan.

Serve as a side dish with rice.

Note:

This dish will be crunchy as the veg is cooked 3/4th only. if u don't like it that way, u can cook it till fully done.

The cook said thoran can be prepared using bens, carrot, greens etc etc...

Instead of grinding, u can add shreadded coconut, chopped g.chillies,jeera as such. Avoid garlic in that case.This is how they do for greens.

[kugan98]

Suvai, thanks, thanks for all your nice comments and compliments.
I think I have posted the recipe for the bitter gourd crisipes.
I can see Dev and Madhu starring at me:roll:

Anyway I will post the recipe again for you :lol:

BITTER GOURD CRISPIES

Ingredients:
5 young bitter gourds cut into rounds
1 marble size tamarind
1 tbs chillie powder
tsp tumeric powder
cup rice flour
cup besan flour
Little corn flour
a pinch of perungayam
salt to taste
oil for frying
2 sprig curry leaves for garnishing.

Method:
Mix the tamarind in about cup of water and little salt.
Let it soak for about an hour. Drain the bitter gourd.
In a basin mix all the flours , salt chillie, tumeric powders,
And perungayam.
Now slowly mix the bitter gourd with the mixture.
Add little water, if the mixture does not coat the bitter gourd.
Heat oil in a wok and deep fry the bittergourd.
Fry the curry leaves in oil, and garnish the crispies.
It will stay crisp for a long time.




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[kugan98]

Thanks Aarthii, Selviem and bkarthika for your nice comments and compliments.

Karthika, I will post the vengaya sambar for you soon.
Did you try our method of fermenting idli flour?

Thanks and take care, Kugan98

[kugan98]

Thanks Dev for the thoran recipe.
All the three recipes will be cooked soon.

My India relatives are still here. Daily have to take them for sight seeing all of K.L.
Their flight is on the 7th, then I will have some time.
Daily cracking my head for breakfast and dinner:think:

Lunch is easy to cook, breakfast and dinner almost the same items. Idli, thosai, chapathi, puttu, aapam, upma, adai, parotta, meehoon and so on.
Have to make 2 items for breakfast and at least 2 items for dinner.

Thanks and take care, Kugan98

[kugan98]

[tscii]

CHOCOLATE PUDDING

Ingredients:

¼ cup cocoa powder
¼ cup sugar
2 tbs corn flour
2 cups full cream milk
1 large egg
120 grms sweet chocolate chips
A pinch of salt.
Custard or ramekin cups

Method:

Mix the sugar, cocoa powder, corn flour and salt,
in a heavy pot.
Now add in the milk and whisk slowly till there are
no lumps.
Put the pot on the stow on medium heat.
Bring to a boil slowly, whisking constantly till the
pudding is thick. It will take about 5 minutes.
Remove from heat at once.

Immediately beat the egg lightly in a heat proof bowl.
Very gradually add in the hot chocolate mixture to the egg.
keep whisking constantly.
Add in the chocolate chips and keep whisking until they
melt and the mixture is smooth.

Pour into the cups. Cover the surface with wax paper
to prevent skin forming on the surface of the pudding.
Refrigerate for about 2 hours. Serve.




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[kugan98]

[tscii]

Dev, a macoroni fitters recipe for you.
Pasta is not over in my house yet :lol:


MACORONI FITTERS

Ingredients:

200 grms elbow macaroni
1 tsp olive oil
Little salt.

1 onion chopped fine
3 fresh red chillies chopped
50 grms chives cut into ½ inch lengths
1 egg (optional)
2 cups all purpose flour
1 tsp baking powder
1 cup warm water
Salt to taste
Oil for frying.

Method:

Boil the pasta with the olive oil and salt.
When it is cooked, drain and keep aside.

Now add in all the other ingredients and make it
into a soft batter. Add in the cooked pasta and mix well.

Heat a wok with the oil, when it is hot, drop in
spoonful of the dough and fry till it is cooked and golden in colour.
Drain on kitchen towel, then serve hot with chillie sauce.
Ideal evening snack.



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[bkarthika]

Karthika, I will post the vengaya sambar for you soon.
Did you try our method of fermenting idli flour?

Thanks and take care, Kugan98

Kugan,

I tried... I think each time i am making an unknown mistake :roll: ...This time Idli was soft and the flour also raised :thumbsup: But i got flat idli.... :( :cry2:

Anyway Every week I am learning to Grind and make Idli. .... :banghead:

Thanks!!! :cool2:

[dev]

This dhal was served in the first day... very mildly spiced n very tasty too...

Katti parippu- kerala style moong dal:

Cookmong dhal until well cooked and mushy. Mash it well.

Grind to a paste- 1 cup coconut, 1/2 tsp jeera, garlic-2 or 3, green chillies, few peppercorns, few curry leaves,salt n turmeric powder.

Add the paste to the dhal. Add req water and let boil for 5 mins. Keep it on medium flame n keep on stirring. This dhal should be medium thick.

Take off flame. Heat coconut oil. splutter mustard. Add curry leaves, dry red chillies and chopped shallots. Fry till they brown and add to the dhal. Mix well and serve with rice.

[kugan98]

bkarthika, I am posting pictures of my idli batter.

I soak the rice and urad dal for about 8 hours.
Even 5 hours is good enough.
After grinding the batter, add salt and beat the mixture with your bare hands. (I can see NOV anneh starring at me) :lol:

I normally grind my idli batter about 9.a.m in the morning.
By 4 p.m the batter would have fermented so well.
Just nice for me to steam the idlis for dinner.

If I want it for breakfast, I will grind it about 8.p.m in the night.
By morning it will be very well fermented.
NO adding of old batter, dry chillie or baking powder and yeast.

Try it Karthika, Thanks, kugan98.


The Ground Batter:


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The Fermented Batter:


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Super White Idlis:


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[NOV]

This time Idli was soft and the flour also raised :thumbsup: But i got flat idli.... I think I know why K :D

Karthika, DO NOT stir the batter after it has risen. Just scoop and place on idli tray. It will feel bubbly and empty, but never mind, you will get good idlies.

[kugan98]

Kugan,

I tried... I think each time i am making an unknown mistake :roll: ...This time Idli was soft and the flour also raised :thumbsup: But i got flat idli.... :( :cry2:

Anyway Every week I am learning to Grind and make Idli. .... :banghead:

Thanks!!! :cool2:[/quote]

bkarthika, I think your batter was a bit loose, only then you get flat idlis.
Try making the batter a bit thick.
Good luck, Kugan98

[NOV]

The Ground Batter:am I imagining things or can I really smell the idli maavu? :think:

[kugan98]

Thanks NOV anneh, you are a gem.
You are correct, for idlis you must not stir the fermented flour.
You have to just scoop the flour into the idli mould.
Thanks anneh :notworthy: :notworthy:

Kugan98

[kugan98]

Thanks Dev, you have lined up recipes for me to cook.
These are items that we daily cook.
Thanks Dev, Kugan98

[bkarthika]

Kugan,

Thank you very much for the pictures of Batter!!! I also think that batter was loose..Next time i will grind little bit thick....I didnt stir the batter...Just scooped and placed on Idli plate...
Thanks for the suggestions :notworthy:

[bkarthika]

Nov,

Thank you very much for the concern and suggestion..I will try...
One day i will get soft,normal idli....That day u(and Kugan) will have the credits of the success!!

[kugan98]

:notthatway: Karthika, you have to invite me and my NOV anneh for breakfast in your house :lol:

Thanks, Kugan98

[Suja Rajkumar]

Kugan,
Thanks for the link to Ragi Kali. Any suggestions for the side dishes?

Dev all the recipes look good. Going to try the Moong dhal and cabbage thoran today.

Karthika, one other reason the idilis turn flat may be too much of urad. I live in US, and during cold months I put the batter in the oven after grinding. I warm the oven turn it off, and wait for a few mins and put the batter in. Hope this helps.

Suja

[dev]

Do try n post the pics K... yes, these are all simple everyday dishes... Nothing aahaa,ohhooo...but tasty...:)

Suja, do try n let us know the outcome...

[dev]

yet to post the aviyal and pineapple patchadi recipe... too lazy to type today...The pineapple patchadi is said to be a speciality of the restaurant in that resort... i din't taste it as I am allergic to pineapples... those who did taste it said it was different and tasty...

My laptop might be sent for service tomorrow... hardware problem...in that case, I might not be able to access the hub for a week or so...

[dev]

Thanks a lot for the pudding recipe k... can we make it without eggs?...

[kugan98]

Suja, thanks for the tips for idli batter.

Suja side dish for kali is kara saramana fish kulambu :roll:
In my case nice hot puli kulambu :lol:

If you make that into khool, I always like tapioca hot prettal.
The taste will be super, illana, vengayamum, green chillieyum :rotfl: :rotfl:
Take care Suja, nice to see you often in the thread.
At the same time take care of your health, Kugan98

[rajraj]

My laptop might be sent for service tomorrow... hardware problem...in that case, I might not be able to access the hub for a week or so...

Time to buy a new one! :lol:

[kugan98]

Dev, what, you are sending your laptop for repairs? :cry2: :cry2:
Hope it gets repaired soon.


You can make the chocolate pudding without the eggs.
With eggs it will have more body and will be creamy.

I made the cabbage thoran for lunch.
It is a little different from the normal cabbage poriyal
that we make. Taste is nice. Thanks Kugan98



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[rajraj]

dev: You should have one computer in each room, all in a network ! :)

[bkarthika]

:notthatway: Karthika, you have to invite me and my NOV anneh for breakfast in your house :lol:

Thanks, Kugan98

Kugan,
No Need to Invite....Always Welcome to my Home!!! :swinghead:

[bkarthika]

Karthika, one other reason the idilis turn flat may be too much of urad. I live in US, and during cold months I put the batter in the oven after grinding. I warm the oven turn it off, and wait for a few mins and put the batter in. Hope this helps.
Suja

Suja,
Thank u very much for the tip. But i dont have oven...Any way I will keep this in mind. :ty: very much...

[NOV]

Karthika, can you pls detail out how you made the idlis, so that we can identify the problem. If you are living in Chennai, there shouldnt be weather problems.

[dev]

Nice pic k... yeah, it's quite similar to the normal cabbage poriyal we make... but lil diff coz of the ground stuffs and the crunchiness...:) you need to chop the veg even more fine k... that is how they did...

Yes, compu to be sent for repair... looks like there's some problem with the fan... it's making a lot of noise... :(

Uncle, roomku oru computer vechukalaam...neenga sponsor panninaal...:P

[dev]

My laptop might be sent for service tomorrow... hardware problem...in that case, I might not be able to access the hub for a week or so...

Time to buy a new one! :lol:

u r right uncle... time to give this laptop to the lil one...;)

[Thirumaran]

Happy New Year to all the Kugan Kitchen Queens !! :cheer:

[bkarthika]

Karthika, can you pls detail out how you made the idlis, so that we can identify the problem. If you are living in Chennai, there shouldnt be weather problems.

Nov,
Usually i prepare batter on Sunday so that i can keep it for that week..
Sunday morning i made ready and soaked rice(separately) and urad dhal with fenugreek. By evening i grinded batter(first time - I grinded rice first and then urad dhal and mixed both with hands nicely with salt, Second time - I grinded rice and urad dhal together and added salt)and left to ferment till Monday mng.. Monday mng, I scooped the batter and placed it on Idli plate without beating the batter....This is the process i did...

[NOV]

proportions?

[NOV]

Second time - I grinded rice and urad dhal together and added salt)and left to ferment till Monday mng.. ...did you beat with your bare hands for at least 5 minutes?

[bkarthika]

Nov,


proportions?

Proportion is Idli rice - 3 cup, urad dhal -3/4cup....


did you beat with your bare hands for at least 5 minutes?

Yes I beated..

[NOV]

Proportion is Idli rice - 3 cup, urad dhal -3/4cup......ok, I guess you didnt follow my recipe :)

[bkarthika]

Nov,
1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste

I dont have broken rice....Whether i have to substitute it with idli rice or pulungal rice? and also the proportion is 3:1.....am i right? I have one more doubt. Till rice becomes nice i grinded it...is it ok?

[NOV]

idli rice or any kind of pacharisi should be fine karthika.

usually rice would NOT be finely ground. it will feel rava'ish :lol:
but you really don't have to grind the rice and ulundhu separately.
and don't add too much water - I am sure you know what is "idli patham."