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4th September 2009, 02:07 PM
#31
Senior Member
Veteran Hubber
Kugan, things r fine... I will try the thai recipes soon & let u know...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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4th September 2009 02:07 PM
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5th September 2009, 06:52 AM
#32
Senior Member
Diamond Hubber
Kugan's Kitchen Part 2
My dear friends, I will be away from Kugan's thread from the 9th for about 10 days, for personal reasons.
I will post few recipes before I go, I hope you all will try and enjoy them.
Here I must say I have wonderful friends and relatives.
When they come across a new dish or taste something nice,
they will try their best to get the recipes for me to try.
This helps me to keep the thread going.
Thanks wonderful friends and relatives.
Take care everyone. Love Kugan98
Chefs are just like children.
They should be seen not heard.
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5th September 2009, 07:01 AM
#33
Senior Member
Veteran Hubber
dear kugan nga!!!
we all will surely miss u nga!!.....take care & come back soon........
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5th September 2009, 09:15 AM
#34
Dear Kugan
Congratulations for the grand opening of part2 of our beloved K’s kitchen. "Vaalzhga valarga ena vaalzhthuvom". My belated birthday wishes to you too. Enjoy your break. I am sure we will benefit with lots and lots of lovely recipes and pictures. Have fun.
Regards
Shanthy
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5th September 2009, 09:53 AM
#35
Senior Member
Diamond Hubber
Kugan's Kitchen Part 2
Thanks Suvai for your wishes.
I really need the blessings of my true friends.
Take care. Love Kugan98
Chefs are just like children.
They should be seen not heard.
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5th September 2009, 09:54 AM
#36
Senior Member
Diamond Hubber
Kugan's Kitchen Part 2
Thanks Shanthy for your kind word and wishes.
I will be posting few recipes. try them.
Thanks, take care. love kugan98
Chefs are just like children.
They should be seen not heard.
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5th September 2009, 09:58 AM
#37
Senior Member
Diamond Hubber
Kugan's Kitchen Part 2
[tscii] I do not know why this is called Hyderabadi Biryani.
Anyway I tried and it was yummy.
Thanks my dear friend Yamini.
HYDERABADI BIRYANI
Ingredients:
500 grms Basmati rice soak for ½ an hour and drain.
1 inch cinnamon stick , one
2 cloves
2 cardamoms
1 star anise
1 small piece of mace
1 bay leaf.
5 ¼ cups of water
1 cup big onion sliced
Oil to fry the onion.
Veges:
200 grms potatoes cubed
200 grms carrots cubed
200 grms cauliflower florets
100 grms French beans cut into 1 inch in length
100 grms green peas
Paste:
1 tbs ginger paste
1 tbs garlic paste
2 tbs ground small onions
2 tbs green chillie paste
2 tbs fresh red chillie paste
1 cup ground fresh tomatoes
½ tsp tumeric powder
1 tsp garam masala powder
½ cup fresh curds
2 tbs ground cashew nut paste
¼ cup chopped coriander leaves
¼ cup chopped mint leaves
Little lime juice
¼ cup warm milk, add a pinch of saffron in it.
1 tsp rose water
50 grms almonds, soaked , halved and roasted in ghee
50 grms cashew nuts roasted in ghee
25 grms raisins roasted in ghee
½ cup ghee
Salt to taste
Method:
Rice: Pour 2 tbs of ghee in a pot, add in all the spices.
After they crackle, add in the soaked rice and fry for few minutes.
Add 5 ¼ cups of water and salt, in medium heat, cook till ¾ cooked.
See that all the water is evaporated. You can even cook it in a rice cooker. Keep aside.
Onion: Heat the oil in a wok, and fry the onions to crisp golden brown.
Keep aside.
Masala: Heat the remainder of the ghee in a wok, add in all the things under “paste” and fry on slow fire till oil separates.
Add in the veges, and salt and cook on low flame till the veges are cooked. Stir once in a way to see that it does not stick to the wok.
Add in the well beaten curds, and cashew nut paste. Stir nicely.
Now add in the chopped coriander leaves, mint leaves and the lime juice. Stir nicely and remove.
Place half the rice in a wide pot.
Spread the vegetable masala on the rice evenly.
Now spread the rest of the rice on the vege masala.
Mix rose water and the saffron milk, pour around the corners.
Sprinkle the fried onions, the fried nuts and raisins.
Close the lid and put on dum for 20 minutes.
Mix well once after removing from dum.
Serve with onion raitha
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Chefs are just like children.
They should be seen not heard.
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5th September 2009, 10:05 AM
#38
Senior Member
Diamond Hubber
Kugan's Kitchen Part 2
This recipe was the request from my dear friend Prema.
TOMATO RAVA UPMA
Ingredients:
1 cup sooji nicely roasted in 1 tbs of ghee
1 tsp ginger finely chopped
1 green chillie chopped more if you like hot
1 medium onion chopped
1 big tomato chopped
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
2 tbs coriander leaves chopped
2 tbs fresh coconut scrapings
2 tbs ghee
2 cups of water
Salt to taste
Little lime juice
Fried cashew nuts if desired
Method:
Heat ghee in a wok, add in the mustard seeds and urad dal.
When the mustard splutters, add in the onions, green chillie,
Curry leaves, and chopped ginger. Stir fry on medium heat for 3 minutes. When the onion becomes soft and little brown add in the chopped tomatoes. Cook till they become soft.
Add in the 2 cups of water, coconut and salt and let it come to boil.
Add in the roasted sooji, keep mixing make sure it does not form lumps. Keep stirring till the sooji is cooked and all water absorbed.
Add in the chopped coriander leaves, cashew nuts and lime juice.
Give a final stir and remove. Serve with any chutney.
This preparation will be a bit mushy and not be uthir, uthir.
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Chefs are just like children.
They should be seen not heard.
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5th September 2009, 10:18 AM
#39
Senior Member
Diamond Hubber
Kugan's Kitchen Part 2
[tscii]
Try this spongy pakoras.
SOFT ONION PAKORAS
Ingredients:
1 onions chopped finely
1 small potato shredded
3 green chillies chopped fine
¼ cup coriander leaves chopped
1 cup besan flour
1 tsp cumin seeds
½ tsp chillie powder
¼ tsp tumeric powder
Little asfoetida powder
A little pinch of baking soda
Salt to taste
Oil for deep frying
Method:
Mix salt with the onions and leave aside for few minutes.
Now add all the other ingredients (except the oil) into the onions.
Add little water and make into a soft batter.
Heat oil in a wok, make any shape or balls and deep fry in oil
Fry the pakoras till they turn golden brown.
Drain on paper towels. This pakoras will be very spongy.
Serve hot with mint chutney . or any other sauces.
Mint sauce is the best.
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NOTE: More recipes to come.
Chefs are just like children.
They should be seen not heard.
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5th September 2009, 10:45 AM
#40
vanakkam kugan sir...
Vazhthukkal for grand opening of Kugan's Kitchen part2
i wnt to know how to make a brinjal side dish for biriyani.. (Like in Muslim home)
Suddenly, Life is beautiful...
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