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superspiczy
14th February 2009, 05:15 PM
illai kugan! i am from singapore... oh so thats a indonesian recipe huh ? Seri! really appreciate it very much... I have more recipes for Asian
food... I will post it to all...

No wonder all your recipes are those chettinattu samyal kinda taste... very nice.

Superspiczy

dev
14th February 2009, 08:28 PM
"RED CAPSICUM CHUTNEY "... I tried this chutney for the first time from this blog( http://www.nandyala.org/mahanandi/index.php?s=Roasted+Red+Capsicum+Chutney&submit=Search ) about a yr ago & am a fan of it since then... I make it atleast once a week...yummy yum!!!...:D

kugan98
15th February 2009, 03:55 AM
[tscii]
DRY RED CHILLIE CHUTNEY

Ingredients:

10 dry red chillies
4 small shallots
3 pips og garlic
½ tsp of tamarind paste
Few curry leaves
Salt to taste
1 tbs gingelly oil
A little jaggery ( optional)

Method:
Soak the dry chillies in hot water for about 12 minutes.
Squeeze out the water after 10 minutes.
In a coffee grinder or a small mixie, grind the chillies,
Shallots, garlic, tamarind paste, curry leaves, and salt.
( I use the traditional grinding stone)
You can add the jaggery if using.
Remove after grinding. Heat the oil and pour it over the chutney.
Stir and serve with dosa or idli.

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kugan98
15th February 2009, 04:48 AM
[tscii]

CABBAGE CHUTNEY

Ingredients:
1 cup shredded cabbage
1 tbs coconut scrapped coconut
1 onion chopped
2 garlic pips
One small piece of ginger
1 tsp urad dal
oil
Enough tamarind paste
Salt to taste
To season:
1 sprig curry leaves
1 dried red chillie cut into pieces
¼ tsp mustard seeds.

Method:
Heat a table spoon of oil. Fry the urad dal, onion, cabbage,
Garlic, ginger, and coconut. When cool grind them to a
Paste with the tamarind and salt.
Heat oil in a pan and add the seasonings and pour
On the ground chutney. Stir and serve.

The fried cabbage ingredients.

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The cabbage chutney.

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kugan98
15th February 2009, 05:03 AM
Thanks Superspiczy, waiting for your Asian recipes.
Kugan98

Selviem
16th February 2009, 06:59 AM
hi kugan
yesterday i tried ur red capsicum chutney, it was very tasty. We had it with chapathi.
selvi

Thalafanz
16th February 2009, 07:49 AM
I made morekuzhambu(masala)....with cauliflr poriyal....jeeraga asam & salad ofcourse....ohhh enoda fav...with appalam ( not fried...microwaved) lol...also made elumichapazha sadam for lunch.

Suvai avargalE, I have never heard of preparing appalam using microwave. Healthy indeed and save oil :noteeth: Thanks :)


[tscii]Suvai try this Malaysian brown fried kuih.

CEKODOK PISANG ( BANANA DROPS)


Kugan avargalE, I always make this Cekodok Pisang with the bananas I used for my prayer offerings. Please post on Pisang Goreng as it might be useful for our frens outside M'sia. Thank you. :)

superspiczy, Selviem, Shanthy & sonu gopi avargalE

I guess it's not too late to welcome all of u. Welcome to Kugan's Kitchen and enjoy ur stay. :D

Selviem
16th February 2009, 08:58 AM
Hi Thalafanz,
thanks for ur warm welcome. we enjoy this thread.
selvi

Selviem
16th February 2009, 11:13 PM
hi kugan,
can u pl. send me the receipe of brownie. planning to make tomorrow .
selvi

suvai
17th February 2009, 08:27 AM
Hello Thalafanzzz!! enga aaala kanom romba naalaa? hope all is well. Yep....ipothellaam no frying at home....& the appalam comes out pretty well....athula if u want the taste like poricha appalam...then just smear some oil on both the sides & micro it....;-)

Suvai avargalE, I have never heard of preparing appalam using microwave. Healthy indeed and save oil :noteeth: Thanks :)

suvai
17th February 2009, 08:31 AM
hi kugan!!! oru question....would it be possible for you to send me all the recipes that u have so far posted? If u dont have it...no worries....i will just cut & paste & copy......if u have it then i will send u my email id...so that u can send it to me....plzzz & thank u.....regards.....suvai

Shanthy
17th February 2009, 12:12 PM
[tscii:f789199e15]Hi Kugan

I made chicken rice and red capsicum chutney. Turned out very very nice, I also made red chilli chutney in half strength. Sorry not many chilli lovers at home. It was beautiful.
Thankyou for the warm welcome Thalafanz. It is our tradition to welcome people isn’t it. Selvi, your tiffan sambar is superhit in our home. Thank you.
Regards
Shanthy
[/tscii:f789199e15]

kugan98
17th February 2009, 07:42 PM
Selviem, I am happy that you liked the chutney.
I am planning to make pumpkin skin chutney.
I will post as soon as i make it.


Sorry Selviem, I was a bit busy for the past two days.
I did not see the thread.
i will soon post the brownie recipe for you.
take care. love Kugan98

kugan98
17th February 2009, 07:54 PM
Thanks Thalfanza for your wishes.
I still remember with gratitude as you were the first
person to welcome my thread. I am very grateful to you.

I will soon post the recipe for goreng pisang or fried banana.

Please drop in whenever you are free.
take care. Kugan98.

kugan98
17th February 2009, 08:09 PM
Suvai, I have the recipes that I have posted.
Do you need all the recipes or only the vegetarian.
Send me your e-mail id, and also sometime for me.
i will surely post them for you.

If some one can be kind enough to make the index of the recipes,
it would be easier for us to find the recipes.
Thanks. kugan98

kugan98
17th February 2009, 08:12 PM
thanks Shanthy, happy that everyone in your house enjoyed
the recipes of Selviem's and mine.
I am sure the feedbacks would inspire Selviem and me
to post more recipes.
Keep writing. Thanks. kugan98

Selviem
17th February 2009, 10:51 PM
hi shanthy,
thank u so much for ur feedback. It will be different from the other sambar. Also the same sambar powder can be used for the sambar what we make for rice. Prepare the vegetable as per ur receipe, when u r adding the spice like redchilly, dhania powders, reduce the quantity of those spice to 3/4th , u can add tiffon sambar powder 1/2 tsp finally,then allow it to boil for a minute, then garnish with coriander leaves. this smells too good and very tasty. try this out.
selvi

suvai
18th February 2009, 05:18 AM
Hi Kugan,
My email id is :
simply101ster@gmail.com
If you can seperate vegetarian recipes...that would surely be wonderful......:-)
If its going to be very time consuming.....then just email it to me & I will print it out.
Thanks in advance kugan for the email :-)
take care
s

kugan98
18th February 2009, 01:41 PM
[tscii]Thalfanza, here is the goreng pisang or banana fitters recipe


BANANA FITTERS

Ingredients


1/2 cup self-raising flour
1/4 cup corn flour
1 tbsp rice flour
Pinch of salt
1/2 tsp baking powder
180ml water or just enough
1½ tbsp oil
5-6 bananas, halved
Enough oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.


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kugan98
18th February 2009, 01:50 PM
Selviem, I made the three bean salad yesterday.
It was enjoyed by all my family.
Thanks for the recipe Selviem.

THREE BEANS SALAD

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Selviem
18th February 2009, 03:46 PM
kugan,
Thats good , it is looking great. This is good for the health. Actually my dietician told me to take for dinner. this will reduce the tummy. Also she told me not to eat brown bread. We have to take only wholemeal bread.
selvi

dev
18th February 2009, 06:25 PM
Kugan, can u please post the recipe for a spicy vegetarian Nasi Goreng & mee goreng? Also can we make bean sprouts at home?... is it made from green moong or elsewhat?

kugan98
20th February 2009, 04:29 AM
Dev, sorry for the late reply.
yes you can make bean sprouts at home.
It's moong dal, soak it for 24 hours.
Then drain it, using a open container line it with wet
muslin cloth, or even thick napkin paper.
See that the cloth is moist.
Then spread the soaked moong dal evenly and
keep it in a warm place.
sprinkle water every 4 hours.
After 4 days you can use the sprouts.
It will not be very long like what you buy in market.
But you will get the satisfaction of making your own sprouts.
The sprouts which I made for the salad.

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The recipes are coming, a bit late.
Thanks Kugan98.

kugan98
20th February 2009, 08:28 AM
[tscii]

FRIED NOODLES OR MEE GORENG

Ingredients:
400 grms fresh yellow noddles
1 cake firm tofu, cubed and fried
2 tbs chillie paste ( or more if you like)
1 big onion sliced
1 tomato diced
2 tsp garlic minced
150 grms mustard greens or cabbage sliced
100 grms bean sprouts
2 green chillie sliced
2 tbs light soy sauce
1 tsp thick soy sauce
2 tbs tomato sauce
¼ tsp ground white pepper
Oil
Salt to taste

For garnishing:
2 fresh red chillies sliced
2 tbs fried shallots
Little spring onions chopped
2 small wedges of lime

Method:
Heat 2 tbs of oil in a wok, add in the minced garlic and fry till it gives out a good aroma. Now add in the onions and sauté well.
When the onions turn a bit limp, add in the chillie paste and cook till oil rises .
Now slow the fire and add in the tomato,sliced green chillie, tomato sauce,thick soy sauce, light soy sauce and the mustard greens.
See that the greens are not over cooked.
Now add in the fresh noodles, sprinkle little water and cook on high heat, stirring often and see that the noodles are not burnt.
Lastly add in the white pepper, fried tofu and the bean sprouts.
Give another good stir, taste for salt and remove.
The bean sprouts should be still crunchy.
Serve hot with garnished red chillie slices, fried shallots, spring onions and a dash of lime juice.
This is a basic vegetarian fried mee which we cook in our house.
Non-vegetarians can add in prawns,chicken,and eggs.


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kugan98
20th February 2009, 08:33 AM
[tscii]
Coconut chutney is very common in all homes.
I found this a bit different in my aunt’s house.

COCONUT CHUTNEY.

Ingredients:
To grind:
1 cup grated coconut
10 grms cashew nuts
5 grms roasted channa dal
1 small piece chopped ginger
2 small shallots chopped
1 tbs coriander leaves chopped
2 green chillies chopped
Little tamarind to taste
Salt to taste

To season:
1 tbs oil
1 tsp urad dal
½ tsp mustard seeds
½ tsp cumin seeds
2 dry red chillie broken
1 sprig curry leaves
Little asafetida

Method:
Dry roast all the grind ingredients for a second.
Then put into a blender and grind to a fine paste.
Remove to a bowl.
Heat the oil and add all the seasoning ingredients.
Top it on the chutney and serve with idli dosai.


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dev
20th February 2009, 01:35 PM
Kugan, thanks a lot for the recipe & bean sprout tip... Will try making the sprouts. I'm missing it very badly since we left SG...:(

& for the mee goreng recipe, how do we make chilli paste...just grind some red chillies or do we add anything more to it?...& we don't get yellow noodles here...I guess any noodles should work fine,right?... I'm trying it once the sprouts are ready...Thanks again,Kugan...:)

Selviem
20th February 2009, 02:29 PM
dev, u can also make sprouts with white channa, black channa, black eyed beans, horsegram, thatta payiru. These beans will take longer time to sprout.
selvi

Selviem
20th February 2009, 04:26 PM
i tried brownie , it came out very nicely. This is very easy to make and everybody at home and friends enjoyed it.
For this we don't need convention oven, normal basic oven is enough. This receipe was given by one of my friend.
Brownies:
=========
Self Raising Flour - 1 cup
(option - if we use maida, then take maida - 1 cup and baking powder - 1/2 tsp.)
egg - 2
Castor sugar - 1 cup (option - make sugar powder at home , 1 cup powder)
butter - unsalted 90 gms
choclate - 100 gms (cooking choclate)
instant coffee powder - 1 tsp
vanilla essence - 1 tsp
walnuts - 1 cup (blanch walnuts remove skin, chop finely or just coarsely grind it in the blender)
Procedure:
---------
1. Melt butter in the microwave.
2. Beat eggs with the spoon and mix it with butter.
3. To the above add powdered sugar and mix.
4. Melt choclate in the microwave and add it above.
5. Now add the self raising flour little by little to the above.
6. Next add instant coffee (can be mixed in 10ml of warm milk ). If we add instant coffee directly lumps of coffee can be seen in the batter. To avoid this, it can be mixed with the warm milk.
7. Add vanilla essence and the chopped walnuts to the batter and mix .
No need to use the beater or mixer to mix all the above ingredients. Everything can be mixed with the spoon.
Now grease a tray with butter, then pour the batter and keep it in the microwave, cover the tray with another plate. (plate should be upside down, this is very important), so that the batter will not raise and come out.
Set it for 7 minutes and cook. After 5 minutes check and continue cooking. The time may vary according to the microwave. In my microwave it took only 7 minutes.
Then it is ready to eat.
Full preparation takes only 20 minutes.

dev
20th February 2009, 07:24 PM
dev, u can also make sprouts with white channa, black channa, black eyed beans, horsegram, thatta payiru. These beans will take longer time to sprout.
selvi

Thanks Selvi... I do make sprouts with mixed dhal for kulambu... I'm particularly interested in the mung sprouts used in chinese cooking...

http://img.alibaba.com/photo/50681292/Canned_Bean_Sprouts.jpg

kugan98
20th February 2009, 07:46 PM
Selviem sorry I forgot all about your brownie cake.
I will post mine later, you can try that also..
Thanks for your recipe.
Kugan98

kugan98
20th February 2009, 08:00 PM
Dev if you want to use the chillie paste often, what we do is blend the soaked dry red chillies with little garlic and small onions.
Then add oil and cook the sambal till oil comes out and the sambal turns a darker shade. You can use this paste for other dishes also.
But if you want fry the noodles just once, you can use plain chillie paste.

In resturants what they do is they blend, soaked chillie,onions, garlic,shrimp paste, anchovies,sugar and salt and they cook the paste with oil and use it to fry noodles, and fried rice.

CHILLIE PASTE


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kugan98
20th February 2009, 08:35 PM
[tscii]
Selviem please try this moist chocolate cake.
This is a fool proof cake.
You can even ice it with chocolate frosting.


MOIST CHOCOLATE CAKE

250 grms butter
250 grms castor sugar
4 large eggs A grade

Sift together

70 grms Cocoa powder
150 grms self- raising flour
¼ cup evaporated milk

Method

Line a 22cm round cake tin with greased, grease proof paper.
Cream butter and castor sugar until light and creamy.
Beat in eggs, one at a time, beating well after each addition.
Fold in sifted dry ingredients one- third at a time.
Lastly stir in the evaporated milk.

Turn the mixture into prepared pan.
Bake in preheated oven 175oC for 45—50 minutes or until cooked
You can ice the cake with choclate frosting.

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dev
20th February 2009, 09:33 PM
Kugan, can u give the ratio of onions, garlic & chillies for the chilli paste...or is it that any ratio works fine?... I guess it would taste good when used in fried rice too...

Also, can u post Thai red curry & green curry recipes when u find time... & also the olive rice served at thai restaurants!!... Take ur time...no hurry...:) anyway it takes sometime for me to try new recipes coz my lil one doesn't give me much free time & i don't prefer trying new recipes in a hurry...

kugan98
21st February 2009, 04:53 AM
o.k Dev if you are using about 5 dry chillies,
add 1 pip of garlic and 1/2 a small onion.


Do you want to know how to make the red curry paste
or red curry itself. I know you are a vegetarian.
So I have to make a vegetarian dish. Am I correct?
kugan98

Selviem
21st February 2009, 10:26 AM
kugan,
definely i will try ur cake and let u know .thanks

dev
21st February 2009, 01:12 PM
Kugan, I want the recipe for red curry itself(which will include the recipe for red curry paste I guess)...Yeah, i prefer the vegetarian version...:)

I've left the mung bean to sprout... let me wait & see how long it grows...:)

kugan98
22nd February 2009, 06:05 AM
[tscii]ALMOND BROWNIES

Ingredients:

¾ cups of flour
½ cup sugar
1/3 cup of butter
2 medium eggs
½ cup almonds chopped
350 grms of choclate chips
2 tbs of water
1 tsp vanilla essence
¼ tsp baking soda
¼ tsp salt

Method:
Preheat the oven to 325 degrees F.
Grease a 9x9 inch baking dish.

In a small bowl, combine the flour, baking soda and salt and set aside.
In a saucepan, bring the butter,sugar and water just to a boil.
Remove from heat and add ½ choclate chips and vanilla.
Stir until smooth. Cool a bit.

Place the choclate mixture into a mixing bowl, add the eggs one at
A time and beat after each addition.
Blend in the flour mixture.

Stir in the other half of the choclate chips and all of the chopped almonds.
Spread into the greased baking dish and bake for 30 minutes.
Allow to cool and cut into squares.

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kugan98
22nd February 2009, 07:22 AM
[tscii]
Thai Basil Fried Rice

Ingredients:
2 cups of cooked cold rice (long grain)
¼ cup carrot cut into sticks
¼ cup sliced beans
50 grms prawns shelled and deveined ( optional)
1 tbs garlic minced
2 fresh red chillies finely chopped
½ a cup of green and yellow capsicum cut into ½ inch square
1 onion cut into ½ inch square
2 tbs light soya sauce or fish sauce ( more or less to taste)
1 tsp white pepper
2 pinches of sugar
1 hand ful sweet basil leaves, torn by hand
2 tbs oil

Method:
Heat a wok with oil and add the garlic.
Now add the onion, and the cut chillies.
Add the prawns, white pepper, sugar and stir fry for about 30 seconds.
Now add the carrots and beans, and the soy sauce.
Stir for a minute and add the rice.
Toss the rice and veggies well, so that the rice grains are properly coated with oil. Taste the rice for salt. Add more sauce if nedded.
Now you add the basil leaves and stir the rice for a minute.
You will get a nice aroma of the basil.
Take off the heat and serve.

Note: You can omit the prawns and fish sauce and make it
Into a vegetarian dish.
You can add any vege of your choice.

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dev
22nd February 2009, 12:28 PM
Kugan, sweet basilku edhavadhu Indian substitute irukka?...

dev
23rd February 2009, 03:15 PM
Kugan, it's 3 days since I started soaking & sprouting the beans & they've grown really big now... much bigger than what I see in the pic u've posted...It should grow almost the size of beansprouts we get in the stores by day 4... I use the hotpack to sprout beans... :) Eagerly waiting to use it in mee goreng...:D :slurp:

kugan98
23rd February 2009, 08:03 PM
Dev, I do not know the subtitute for Thai holy basil.
I think you can try using mint leaves.
In Malaysia we do get the Thai basil leaves.


Glad your getting good sprouts.
If you keep them very long, leaves would
sprout from the beans.

Enjoy your mee goreng.
I will soon post the red curry paste
and the red curry recipe.
Kugan98

dev
23rd February 2009, 08:32 PM
no probs Kugan...I think I should be able to find a basil sapling in the agri univ nursery...let me try my luck.. :)

Am making the mee goreng tomorrow...:)

kugan98
23rd February 2009, 09:21 PM
[tscii]
THAI RED CURRY PASTE

Ingredients:

3 red fresh chillies sliced
3 small onions sliced
3 pips of garlic sliced
1 stalk lemon grass ( only the white part sliced)
½ inch galangal sliced
1 kaffir lime leaf sliced fine
2 tbs chillie powder
1 tbs coriander powder
½ tsp tumeric powder
2 tbs light soy sauce
1 tsp brown sugar
¼ tsp white pepper powder
¼ tsp dark soy sauce
Little water or coconut milk to blend

Method:
To make paste, place all the ingredients in a blender.
Add little water or coconut milk, and blend into a fine paste.

Note: If you are making large amount, use water to blend.
Then stir fry in oil till fragrant. Cool, and freeze in small,
Small containers.


Thanks to my Thai friend who sends me these recipes.

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dev
24th February 2009, 12:02 PM
Thanks to u & ur friend for the recipe Kugan... I'll save this recipe & try it out once I get the req ingredients... it's very hard to get lemongrass, kaffir lime leaves & galangal here...

I cleaned the bean sprouts today... very time consuming & boring job... but no other option for me anyway... :x

kugan98
24th February 2009, 07:04 PM
Dev, I am sure you can get this in Asian supermarkets.
Where do you live?

I am sorry you have to go through the trouble of cleaning
the sprouts. Well anyway no pain,no gain. :lol:
just joking Dev.

I made the Thai red curry today.
I will post soon the recipe.
Kugan98

kugan98
25th February 2009, 06:20 AM
[tscii]
THAI VEGETARIAN RED CURRY

Ingredients:
1/2 cup small cauliflower florets
1 cup tofu cubed and slightly fried
½ cup carrots cubed
½ cup potatoes cubed
10 whole cherry tomatoes or 2 big tomatoes sliced
3 kaffir lime leaves
½ yellow pepper cut into squares
¼ cup fresh thai basil leaves
750 ml coconut milk
3 tbs oil
Salt to taste
6 tbs of the red curry paste

Method:
Heat oil in a wok. On medium heat add the red curry paste and stir fry till fragrant.
Add in the cauliflower florets, potatoes and carrots.
Add the tomatoes if you are using big sliced tomatoes.
Stir nicely, add in the 750ml coconut milk and the kaffir lime leaves.
Simmer, stirring occasionally for about 10 minutes.
Add bell pepper and the fried tofu and cook for another few minutes.
( add in the cherry tomatoes if you are using)
Taste for salt, add in the fresh Thai basil leaves.
Stir and remove and serve with Thai fragrant rice.

Note: You can use any vegetable of your choice.

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dev
25th February 2009, 12:49 PM
Kugan, thanks a lot for the recipe... :)

No worries abt cleaning the sprouts...we had yummy mee goreng for breakfast today...:)

I am in coimbatore right now... I doubt if there any store tht sells these stuffs here... I couldn't find thick soya sauce even in one of the biggest supermarket in coimbatore..so those stuffs for thai curry is out of question... the best option for me would be to grow those myself...:roll:

kugan98
25th February 2009, 06:27 PM
Dev I am happy that you all enjoyed the mee goreng.
Fried noodles in India will have a different taste.

I used to carry all the fresh ingredients for mee goreng, when ever I go to India. My cousions will have a feast with them.


O.K Dev now I will give you a recipe for Malaysian fried rice.
Enjoy it for dinner or lunch.

kugan98
25th February 2009, 06:28 PM
[tscii]
SPICY FRIED RICE

Ingredients:
500 grms cooked cold rice
1 onion sliced fine
2 pips of garlic minced
1 tbs chillie paste
½ small carrot shredded finely
½ cup cauliflower florets
½ cup sweet peas sliced 1 cm thick
1 small pepper cut into cubes
2 tbs oil
½ tbs light soy sauce
Salt to taste

To garnish:
Fried crispy shallots
Little spring onion sliced
Little fresh red chillie sliced

Method:
Heat oil in a wok, add in the minced garlic.
When there is a good aroma, add in the onions.
Sauté nicely until the onions are brown a bit.
Add in the chillie paste and stir fry well.
Now add in the carrot, cauliflower,pepper and sweet peas.
Give a good stir, add in the soy sauce and a sprinkling of little water.
Now add the cold rice and salt, toss until well seasoned and the rice is well heated through.
Remove and garnish with the shallot crispy,spring onion and sliced red chillies.

Note: For this fried rice, you can add any vegetables of your choice.
You can add thick soy sauce if you want your fried rice to look brown in colour.
Non-vegetarians can add prawns, chicken or squid.
They can also make an omelette , slice it for garnishing.

For an Indian version you can add in pepper powder and garnish with coriander leaves.


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kugan98
25th February 2009, 07:02 PM
Dev my friend says that they sell black olive paste in her place.
So she uses the paste to make olive rice.
Anyway she has given a simpler version for us.


THAI OLIVE FRIED RICE

Ingredients:

200 grms cooked cold rice
20 grms carrot peeled and diced
25 grms vegetarian meat or fried tofu
10 pitted black olive sliced
1 pip garlic minced
1 slice ginger cut into strips
1 tbs light soy sauce
Salt to taste
Pepper to taste
Coriander for garnishing.

Method:

Heat oil in a non-stick pan.
Add the ginger and garlic and stir fry till fragrant.
Add in the carrots and vegetarian meat, stir fry for 2 minutes.
Stir in the cooked rice,olives and season with light soy sauce ,salt and pepper.
Fry for about 3 minutes or until the rice is heated through.
Sprinkle little water if the rice is too dry.
Remove and garnish with coriander leaves.
Serve hot.


Note: Thanks to my Thai friend.

dev
25th February 2009, 07:23 PM
Kugan, thanks a lot for the recipes... will try the fried rice sometime this week... Olive rice-ku olive hunting poganum... BTW, the olive rice I've tasted doesn't have gin-gar,vegs etc... it just has some fried cashews & inner part of the lemon cut torn into tiny pieces...& they use olive paste... maybe I'll try grinding the olives...all these if I can find black olives here...:roll: I thought I should be able to get these stuffs easily now coz of the popularity of Indian chinese food... but no luck so far...

kugan98
26th February 2009, 06:05 AM
[tscii]
SPICY STARTER CHICKEN

Ingredients:

To marinate:
500 grms chicken breast cut into bite size.
1 tbs ginger garlic paste
2 tsp corn flour
2 tsp lime juice
1 tbs chillie powder
1 tsp garam masala powder
1 egg
Little red colour
Salt to taste

To mix:
1 cup onions sliced a bit thick
2 sprigs of curry leaves (fry in oil remove and keep)
2 cups coloured capcicums sliced
3 tbs chillie sauce or as needed
1 tbs light soy sauce or as needed
1 tbs oil

Method:
Marinate the chicken pieces for about 5 hours or overnight.
Use a non-stick pan and shallow fry the chicken pieces. Remove.
Fry the curry leaves in oil and keep serperately.

Clean the non-stick pan, heat the pan and add the oil.
Now add the onions and capsicum slices and sauté well.
The capsicum must be still crunchy.
Add in the chilly sauce and soy sauce.
Mix well, add in the fried chicken pieces.
Toss them nicely, taste for salt, remove.
Garnish with the fried curry leaves.
Serve it as a starter.


[html:ff8553223f]
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Selviem
26th February 2009, 02:10 PM
kugan,
i tried ur choclate cake, it came out very nicely. It was so yummmmmmmmmmmmmmmmmmy and delicious. It was a super duper hit in our house. next i have to try the starter chicken, picture temps me a lot.
thanks kugan.

Shanthy
26th February 2009, 04:38 PM
Dear Kugan

Spicy starter chicken looks very tempting. I will have to try it. I made onion pakodas which turned out very nice. Its very adictive. Thank you for the recipe.
What other the ingredients you would add for non veg red curry paste?
I agree with Selvi. Chocolate cake didn't last long at my home. It was yum. Thank you.
Regards
Shanthy

kugan98
26th February 2009, 08:05 PM
Selviem I was soooo happy to hear that you all liked the cake.
I usually make and ice it for my childrens birthday.

Please try the starter chicken, I am sure you will love it too.
Thanks Selviem for the feed back.

I will post a choclate cheese cake for you as bonus.
I am sure you will love it too.
Thanks. kugan98

kugan98
26th February 2009, 08:20 PM
You too Shanthy I am very happy that you liked the onion pakoda.
I am also happy that you all liked the choclate cake.
Feed backs like this inspire us to post more.

You can see so many views, but very few write to encourage us.
I have to thank Selviem, if not for her encouragements by pms to me, I would have quit this thread long ago.
I am very indebted to Selviem. Hats off to you Selviem.


Shanthy as for non-vegetarian red paste, they normally add fish sauce instead of light soy sauce. The other ingredients are the same.

Thanks Shanthy for the feed back.
Kugan98

kugan98
26th February 2009, 08:29 PM
CHOCOLATE CHEESE CAKE

Brown sugar 170 grms
Self rising flour 170 grms
Cocoa 60 grms
Butter 170 grms
Eggs 4
Whipping cream 200 ml
Cream Cheese 250 grms + 2tbls brown sugar
Essence vanilla 1 tsp

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

[html:8561b6715e]
http://img4.imageshack.us/img4/3773/cheesecake.jpg
[/html:8561b6715e]

kugan98
26th February 2009, 11:14 PM
[tscii]This is a Malaysian delicacy ( palagaram)
Try this for tea time.


KUIH TALAM

Ingredients:
For bottom green layer:

(A)
80 grms rice flour
30 grms green bean flour (you can buy this in a cake shop)
280 ml water

(B)
6 pandan leaves cut into 3cm pieces
250 ml water
A few drops of green colouring
200 grms sugar
½ tsp alkaline water

For top white layer:

(C)
40 grms rice flour
1 ½ tbs green bean flour
½ tsp salt
300 ml coconut milk from 1 coconut

Method:
Mix (A) and leave aside to soak for about 10 minutes.
Blend the pandan leaves with the water in (B)
Strain to get the pandan juice.
Mix the pandan juice, sugar, colour and alkaline water.
Now add all these to (A).

In a wok cook the mixture on low heat stirring continuously
With a wooden spoon, until the batter becomes fairly thick
But still runny.

Pour the hot sticky batter into a greased 7 inch cake tin.
Smoothen and level the surface with a plastic spatula.
Steam over rapidly boiling water for about 20 minutes.

To prepare the white layer, mix ingredients ( C ) together.
Soak for 10 minutes. Pour the topping layer over the cooked
Green layer. Steam for about 10 minutes. Cool the kuih well.
Slice into small diamond shaped pieces and serve.

[html:9414c42155]
http://img5.imageshack.us/img5/9933/kuihtalam.jpg
[/html:9414c42155]

kavithasenthil
27th February 2009, 05:05 AM
Mr.Kugan,

Your recipes and fotos looks great.
I like to have 2 recipes from you. If possible please post it.

1. malaysian parota kurma(veg)-served in penang restaurant. My family kurma is little bit close to it. but not exactly the same.

2. Malaysian corn pudding(with custard powder ect)

Thank you in advance.

suvai
27th February 2009, 08:30 AM
hi kugan!!
Thanks for yr recipes...;-)
Hope u got my email.
Kuih talam looks very tempting....but i dont think i will get the ingridients here....:-(
anyways....i am sure a lot will surely enjoy it!
hi selviem....hope all is well with u!

kugan98
27th February 2009, 10:01 AM
Dear Kavitha welcome to kugan's kitchen.
I have the recipe for custard slices with cream corn.
I will post it for you.

Regarding your kurma, I have many versions for it.
If you can post your family's version, than I know exactly what you want. ( we too can cook your version ) :D

Thanks Kavitha I will post the recipe for you.
Hope you will give us the feed back and encourage us.
Thanks. Kugan98

kugan98
27th February 2009, 10:04 AM
Thanks Suvai for your mail.
Its my pleasure if someone benefits from my work.
Slowly and steadly I will post it for you.
Thanks. Kugan98

kugan98
27th February 2009, 10:05 AM
[tscii]

CUSTARD SLICES


1 cup custard flour
1 ½ cup sugar
½ a cup of cream of corn
3 ½ cup coconut milk

Method:
Mix everything nicely.
Put on fire and stir till it is thick and cooked.
Pour in tray. Cool and cut.


[html:834c14981a]
http://img19.imageshack.us/img19/7081/custard.png
[/html:834c14981a]

kugan98
27th February 2009, 12:30 PM
[tscii]
Dev my friend has pmed me the olive fried rice as you wanted.
I hope this is the one you had.


BLACK OLIVE FRIED RICE

Ingredients:

2 cups of cups of cooked long grain rice.
100 grms of minced chicken (optional for vegetarians)
2 pips of garlic chopped
50 grms of black olive paste in oil
1 tsp fish sauce ( vegetarians use soy sauce)
White pepper as needed

Garnish:
¼ cup of cashew nuts roasted
5 basil leaves
1 fresh red chillie sliced
½ thin- skinned lemon diced finely.

Method:

Take 1 tbs of olive oil from the olive paste and heat in a wok.
Sauté the chopped garlic until fragrant.
Then add in the olive paste. Add in the meat, fish sauce and
Lots of white pepper. Cook till the meat is well cooked.

Dish out the the cooked rice onto a plate.
Top with olive meat mixture.
Garnish with nuts, chillies, lemon bits and basil.
Before serving, toss rice ,dressing and garnishes well together.


Note: vegetarians can use crumbled tofu instead of chicken
Or use mock meat.

kugan98
27th February 2009, 02:18 PM
[tscii]

DRIED FISH CURRY

Ingredients

10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
½ tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
½ cup coconut milk (optional )

Method

Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.

Note: Normally the dried fish curry will be a bit watery.
I added few mango slices to the curry.


[html:65a6047b1a]
http://img6.imageshack.us/img6/3049/driedfishcurry.jpg
[/html:65a6047b1a]

dev
27th February 2009, 06:44 PM
Kugan, thanks for the recipe!!!...exactly what I wanted!!!... thanks to your friend too!!!...:)

kugan98
27th February 2009, 08:23 PM
[tscii]
CHICK PEA SALAD

Ingredients:

1 cup of boiled chick peas
½ cup of shredded salad leaves
½ cup of shredded carrots
1 big red Bombay onion sliced
2 green chillies chopped fine

Sauce:
2 tbs thick curds
2 tbs of mayonise
2 tsp olive oil
¼ tsp pepper powder
A pinch of sugar
Salt to taste
Mix everything nicely

Method:
Chill all the vegetables and sauce.
Mix everything just before serving.


[html:0201c288e0]
http://img4.imageshack.us/img4/8197/chickpeasalad.jpg
[/html:0201c288e0]

kugan98
27th February 2009, 09:04 PM
[tscii]
VENDI MOTCHAI PULI MANDI

Ingredients:

200 grms vendi cleaned and cut into ½ inch rounds
70 grms motchai, soaked over night and boiled
1 lime size tamarind soaked in about 2 cups of water
1 tbs chillie powder
¼ tsp tumeric powder
4 small onions sliced
4 pips of garlic sliced into half
2 red dry chillie broken into pieces
2 tbs oil
½ tsp mustard seeds
1 sprig curry leaves
Sugar to taste
Salt to taste
A pinch of perungayam
½ tsp roasted and powdered fenugreek
Little coriander leaves.

Method:

Put a wok on fire, add the oil, when hot add the mustard seeds.
When they splutter, add in the onions, curry leaves, garlic and
The dried chillies. Sauté well.
Now add in the tamarind juice, tumeric powder, chillie powder
And stir well. Now add the vendi pieces, salt and cook for 2 minutes.

Add in the cooked motchai, fenugreek powder, sugar, and perungayam.
Stir nicely, cook for another few minutes.
The vendi should have been cooked by now.
Taste for salt and remove. Garnish with coriander leaves.

Note: Traditionally the tamarind is soaked in arisi mandi
The second and third water in which you wash the rice for cooking.



[html:2918995f25]
http://img293.imageshack.us/img293/3642/motchiwithvendi.jpg
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Selviem
28th February 2009, 01:57 PM
kugan,
i made sprouts, it came out very nicely. I also make sprouts , this time i followed ur type, kept it for 3 days, really it came very long. thanks a lot.
selvi

Selviem
28th February 2009, 02:00 PM
hi suvai,
i am fine over here . how about u? My kids finished their exams they will be at home for one month. So i will busy with them.
selvi

Selviem
28th February 2009, 05:30 PM
kugan,
i want to make custard slices. In that u have mentioned cream of corn , can u please tell me what is that.
selvi

kavithasenthil
1st March 2009, 10:57 PM
Mr. Kugan,

Thanks for the recipe. I prepared it yesterday. It was good.
I used 1 tin of corn instead of 1/2 cup also reduced the sugar.

Next time i am planing to reduce the coconut milk and increase corn since i like to have more corn in my pudding.

Really thanks for ur immediate reply with recipe.

In my style of kurma, i fry onion,ginger,garlic and grind along with coconut ,corriander powder,chili powder then add prefered vegitables and cook. I feel, the penag restuarant recipe includes coconut milk.


selviem, you can find it tin form in canned vegitable section. buy unsalted one.

kugan98
2nd March 2009, 05:26 AM
Selviem if you cannot get cream of corn, it does not matter.
If you have fresh corn, just boil it, slice the corn kernals from the cob with a knife and add it to the pudding.
We cannot use uncooked corn kernals as the pudding cooks very fast. This is a very easy dessert just like kesari.

You can do the custard slices without adding the corn.
It tastes best when chilled.

kugan98
2nd March 2009, 05:29 AM
Kavitha what I have given is the standard recipe for custard slices.
we can plus and minus according to our taste.
I am glad that it was good.
I will post my style of kurma shortly.
Thanks. Kugan98

kugan98
2nd March 2009, 06:27 AM
[tscii]
CAULIFLOWER 65

Ingredients:
300 grms cauliflower ( cut into florets)
1 tbs rice flour
2 tbs all purpose flour
2 tbs corn flour
2 tsp ginger garlic paste
2 tbs curds
2 tsp chillie powder
½ tsp white pepper powder
¼ tsp garam masala powder
A pinch of orange red food colour
Salt to taste
Oil for frying.
3 sprigs of curry leaves fried for garnishing

Method:
Soak the cauliflower florets in warm water with salt added.
After 10 minutes, drain the water and place the cauliflower on
A kitchen towel to remove all the moisture.

In a bowl add all the other ingredients, except the oil, and curry leaves.
Add sprinkling of water and the mixture should be of coating consistency, neither too thick nor too thin.
Add the cauliflower and mix well. Marinate the cauliflower for about an hour in the fridge.

Heat oil in a deep frying pan. Deep fry the cauliflowers in hot oil on a medium flame till golden colour.
Remove and garnish with the fried curry leaves and a wedge of lime.
Serve it as a starter or as side dish.


[html:61c1677210]
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kugan98
3rd March 2009, 05:39 PM
[tscii]
TAPIOCA ( CASAVA ) SLICES

Ingredients:
500 grms finely grated tapioca
110 grms sugar or 1 cup
200 ml thick coconut milk , 1 tbs for glazing
1 lightly beaten egg (optional)
20 grms of butter
Pinch of salt

Method:
Preheat oven at 375 F
Grease a 6”x 6” square cake tin.
Take the grated tapioca in a muslin cloth.
Squeeze the tapioca, collecting the juice in a small bowl.
Leave the juice undisturbed for 10 minutes.
Then carefully pour off, discarding the liquid on the top,
And retaining the tapioca starch at the bottom of the bowl.

Combine the grated tapioca, tapioca starch, sugar, coconut milk,
Beaten egg, salt and butter.
Pour the tapioca cake mixture into the tin.
Level the top with a spoon . glaze the top with 1 tbs of coconut milk.
Bake in the oven for about 40 minutes or until golden.
Cool before cutting in squares.

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dev
3rd March 2009, 06:12 PM
Kugan, will the tapioca slices come out well even without egg?... do we need to substitute flour or something for the eggs for the vegetarian version?...also will this recipe work well with sweet potatoes?

kugan98
3rd March 2009, 07:21 PM
Dev these slices will come out well without eggs.
Eggs are only for added taste.
Sweet potatoes the texture will be very soft.
You can make halwa with it.
I have not tried baking.

I will soon post moong dal halwa and rice halwa.


Note: glad that you posted something.
kugan's thread was stagnant for few days.

Selviem
5th March 2009, 06:47 AM
kugan,
i made custard slices, it came out very nicely. Thanks for a delicious receipe.
selvi

Selviem
5th March 2009, 06:48 AM
kugan,
plz. send the receipe of asoka halwa (tanjore district famous).It is not emergency. Thanks in advance.
selvi

kugan98
5th March 2009, 07:02 AM
Selviem I am happy that you liked the custard slices.

I will soon post the halwa recipe for you.

kugan98
5th March 2009, 07:07 AM
Dear friends, I am having little trouble with my laptop.
Have send it for repairs.
My pictures are are all in my laptop.
I always like to post recipes with pictures.

Anyway what ever I cook now, I will post with pictures.
Now I am using my office p.c . :wink:

Thanks. kugan98

NOV
5th March 2009, 07:12 AM
Now I am using my office p.c . :shock:

you are not a housewife?

priya32
5th March 2009, 07:14 AM
Now I am using my office p.c . :shock:

you are not a housewife?

I thought Kugan is a Male...no? :shock: haiyO! :yessir:

priya32
5th March 2009, 07:15 AM
Mr. Kugan,

NOV...LOOK! :rotfl:

NOV
5th March 2009, 07:18 AM
kugan aan peyar thaan. aanaal namma chef'kku adhu punai peyar.
adhu irukkattum, eppO unga operation? ;)

kugan98
5th March 2009, 08:01 PM
Please enjoy my recipes.
kugan98

kugan98
5th March 2009, 08:53 PM
[tscii]
JACKFRUIT SEEDS PERATTAL

Ingredients:
500 grms jackfruit seeds boiled with salt. (remove white hard and brown skin )
1 big onion sliced fine
1 tomato chopped
½ tsp fennel seeds
1 sprig curry leaves
Salt to taste
1 tbs oil

Grind;
6 red chillies
2 tbs grated coconut
1 tbs roasted chana dal ( pottu kadalai)
1 tsp coriander seeds
½ tsp cumin seeds
¼ tsp tumeric powder

Method:
Heat oil in a wok, add the fennel seeds, curry leaves.
Add the onions and fry till it turns brown.
Add the chopped tomato and cook till it turns mushy.
Now add the ground masala and cook till oil rises.
Add ¼ cup of water, with the boiled jackfruit seeds.
Taste for salt. Cook till the gravy thickens and coats the seeds.
Garnish with coriander leaves
Remove from stove and serve.

[html:f3b65827b7]
http://img371.imageshack.us/img371/5993/jacjfruitseeds.png
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kugan98
6th March 2009, 07:09 PM
[tscii] Selviem, I had the recipe for Asoka Halwa, but my pictures were in the laptop. Anyway I decided to do the halwa again today.
Imm only my weight will be going up. Here is the recipe.


ASOKA HALWA

Ingredients:

1 cup moong dal soaked for ½ an hour
1 cup whole wheat flour
1 cup ghee
2 to 2 ½ cups sugar
1 tsp cardamom powder
2 tbs cashew nuts chopped and fried in ghee
Few drops of orange food colouring plus 2 tbs of milk.
A pinch of salt

Method:
Heat little ghee in a wok, add the flour and stir fry until there is a nice aroma. Keep aside .

Cook the moong dal in 3 cups of water till soft.
Mash till smooth, or blend when cold.
Add sugar to this mixture.

In a wok add the moong dal sugar mixture, roasted flour
Orange colour and the ghee.
Cook the mixture till the whole thing becomes a mass and leaves the sides of the wok. You have to cook on medium heat and keep on stirring, so that it would not get burnt.

When the halwa is cooked add the cardamom powder and the roasted nuts. Dish out on to a container and level with a spoon.
Let it cool before cutting it into slices.
You can even serve the halwa hot

[html:e2cac43892]
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Selviem
6th March 2009, 11:50 PM
kugan,
thanks a lot for the receipe, sure i will try it and let u know at the earliest. The picture looks so tempting.
selvi

kugan98
10th March 2009, 07:06 AM
Selviem thanks for your compliments.
In Malaysia they have a moog dal halwa
called "kuih kole kachang"
they use brown sugar, fried moong dal powder
and coconut milk. They garnish with the coconut
residue that is left after making the coconut oil.
Its vey tasty.

I will post the recipe and picture after my laptop is reparied.
kugan98.

kugan98
10th March 2009, 07:26 AM
[tscii]
POTATOES WITH MOTCHAI

Ingredients:
300 grms potatoes boiled and quartered
100 grms motchai soaked over night.
1 big onion sliced
1 tbs meat curry powder ( make into a paste)
1 tsp ginger and garlic paste
½ tsp fennel seeds
1 sprig curry leaves
1 tsp lime juice
2 cinnamon sticks
2 star anise
3 cardamom
1 tbs oil
Salt to taste
2 cups of water (more or less)
Little coriander for garnishing

Method:
Take the soaked motchai and press the skin out.
(if you do not want to do this, then boil the motchai till cooked)

Heat a wok, add the oil, add in the cinnamon sticks, star anise, cardamom and fennel seeds.
Now add the onions and curry leaves sauté well.
Add in the curry paste and ginger garlic paste.
Stir nicely so that it does not stick to the bottom of the wok.

Add in the water, combine well. Add in the potatoes and motchai.
Stir nicely and let it cook on medium heat. Add salt.
Keep stirring once in a while.
The potatoes will cook to a slightly mushy consistency.
The dish is a dry dish. Add the lime juice.
Remove and garnish with chopped coriander leaves.


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Shanthy
10th March 2009, 03:27 PM
Dear Kugan

Today we had oothapam, red chillie chuney and tiffan sambar. All at home thanked you and selvi for the lovely recipes. Now they know where amma is getting all this new ideas from.
Please let me know how long it took you to make the Asoka halwa. It looks so yummy.
Keep up the good work Kugan. Many of us are browsing the site but bit lazy to join in at times. You are doing a great job
Kind regards
Shanthy

kugan98
10th March 2009, 07:58 PM
Thanks a million Shanthy.
I am glad that you all enjoyed the meal.
Actually feedbacks like yours make us contribute more.
So please whenever you are free, please drop us a line.
I am sure selviem too will be happy.

Actually I took about less than half an hour to do the halwa.
Please enjoy our other recipes also.
Thanks. kugan98

Selviem
11th March 2009, 10:20 AM
hi shanthy,
thank u so much for ur feedback. i also want to ask the same question from kugan, how long will it take to make asoka halwa.
coz, today i am planning to make asoka halwa. let me came back to kugan this evening for the same.
selvi

kugan98
11th March 2009, 09:43 PM
[tscii]
NOODLE SOUP WITH TOFU

Ingredients:

100 grms rice noodles boiled and strained
(A)
2 tbs light soy sauce
1 tbs rice vinegar
½ tsp sugar
1 tsp sesame oil
½ tsp chillie sauce

½ inch ginger minced
2 pips garlic minced
2 green chillies sliced
2 pieces of soft tofu cut into cubes
1 cup bok choy or Chinese mustard sliced

2 dry mushroom soaked and sliced
2 tbs thinly sliced scallions
¼ cup moong sprouts
1 tbs fresh coriander leaves chopped
3 cups of vegetable stock

Salt to taste
1 tsp of oil

Method:
Combine all ingredients in (A)
Heat a non stick pan with 1 tsp of oil.
Add garlic, ginger and green chillies and sauté well.
The garlic and ginger will give out a good aroma.
Now add the bok choy and sauté until cooked,
Add the sliced mushroom and sauté well.
Now add the ingredients of (A) and the noodles.
Give a good stir, add the vegetable stock.
Add also the tofu cubes.
Let it boil once. Taste for salt, add in the sprouts and coriander leaves.
Remove and serve hot.


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Selviem
11th March 2009, 09:45 PM
hi kugan,
i cannot express in words, asoka halwa was too good, exactly i got the same taste and the texture. This is what i was searching for so long. thanks a lot for ur wonderful job and effort.
selvi

dev
11th March 2009, 09:45 PM
Kugan, how do we make vege stock?

kugan98
12th March 2009, 01:49 PM
Selviem I am sooo happy that you liked the halwa.
In my house they call it old fashion halwa.
I think this is also a disappearing sweet.
When I find time I will make the kasi halwa for you.
Thanks again Selviem, you made my day.
kugan98

kugan98
12th March 2009, 01:50 PM
Dev, just give me some time I will post the recipe for you,
Thanks Kugan98

kugan98
12th March 2009, 01:54 PM
[tscii]
I think I owe this recipie to Kavitha Senthil
I will not say that it will be similar to what she had in Penang.
This is how we do.

VEGETABLE KURMA

Ingredients:
2 cups mixed veges (carrots,cauliflower, beans etc ) parboiled
1 big potato boiled and quartered
2 medium onions chopped
1 big tomato chopped
3 fresh red chillies slit
1 ½ tbs coriander powder
½ tsp tumeric powder
1 tsp roasted aniseed powder
¼ tsp white pepper powder
3 tbs of ghee or oil
1 sprig curry leaves
Salt to taste

To Grind:
(A)
1/2 tsp ginger paste
1/2 tsp garlic paste
4 green chillies
little coriander leaves
little mint leaves

(B)
1/2 cup scrapped coconut
1 tsp poppy seeds roasted
6 cashew nuts


To Temper:
½ tsp aniseeds
1 inch pc cinnamon stick
3 cardamoms
1 bay leaf
3 cloves

To Garnish:
Chopped coriander leaves
1 tbs or more lime juice

Method:
In a pot add ghee or oil. Add in the tempering ingredients.
Let them splutter, add in the chopped onions, fresh red chillies and curry leaves. Fry till the onions are golden brown.

Lower the flame and add in the ingredients in grind section (A)
Fry for about 2 minutes, add in the coriander powder, tumeric powder salt and little sprinkling of water and continue to fry on low heat till oil rises to the top. Stir well till the masala is fried nicely.
Now add in the chopped tomatoes and continue to cook till the tomatoes turn mushy.

Now add the ingredients in grind (B) section and the roasted aniseed powder. Add about 3 cups of water ( more if you want ).
Mix well and let it come to a simmer . You will find the gravy thickening once it comes to simmer

Now add in all your veges and pepper powder. Let it simmer for another 2 to 3 minutes on low heat.
Taste for salt and remove from heat.
Garnish with chopped coriander leaves.
When the kurma has cooled a bit add in the lime juice and mix gently.


Note: Kurma for parottas and iddappams are made a little watery.
For biryanis and pulaos it is made a bit thick.
My kurma is a bit watery for I made that for Iddiyappam.


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superspiczy
12th March 2009, 08:34 PM
Hi Kugan,

How have u been? Its been long since i logged in. I went back to singapore for a short holiday and had a variety of chinese food there.... Within the past 2 weeks , there are so many recipes to catch up with.. thanks alot!

Superspiczy

kugan98
13th March 2009, 05:25 AM
Welcome back Superspiczy.
You would not believe, but I was wondering
why I do not see you in the thread.

Tell us all the dishes you enjoyed in Singapore.
May be you can give us a one or two recipes.

Thanks. Kugan98

Selviem
13th March 2009, 10:49 AM
hi kugan,
today i have guest for lunch. i am preparing radish sambar, cabbage-carrot-beans poriyal, ur potato-motchai dish, cucumber raitha, pappad, salad, rasam.
ur potato-motchai came out nicely. i will let u know how everybody enjoy it by this evening
selvi

Selviem
13th March 2009, 10:50 AM
kugan,sweet is ur asoka halwa
selvi

Madhu Sree
13th March 2009, 06:44 PM
Ponaanganni keerai mor kuzhambu :slurp:

Ingredients:

Ponaanganni keerai - 1 bunch
cocunut oil - 2 spoon
cocunut - 3/4 cup
jeera - 2 spoon
chickpea/rice flour - 2 spoon (juz for thickening)
red chilli - 8 or green chilli - 5
Buttermilk - 4 cup
Salt to taste

Thaalikka:

Mustard seeds - 1/2 spoon
urad dal - 1 spoon
mor molagaai - 5

Method:

As in city, mor molagaai is nothing but green chillies dipped in buttermilk and dried in the sun or you can get it from shops.

Actually in village or town side, this is one another type of chilly which we buy, it wud be in round shape, which we dip in buttermilk and make it dry in sun.

Wash the spinach and cut it nicely. I use to cut spinach. But if it is difficult then we can even half grind it in mixer grinder.

Heat the pan and add the spinach, add 1 cup of water. Cook it for 5 mins.

Meanwhile, grind the cocunut + jeera + (redchillies or greenchillies), now add chickpea/rice flour with the mixture and mix it well.

Take a bowl, put buttermilk. Now add the mixture to the buttermilk and mix it well.

Now add the buttermilk content to the spinach content, add salt. Stir it well. Put stove in sim.

Now heat another pan with oil, add mustard seeds, let it splutter, add urad dal, mor molaga (cut the chillies in halves) and fry it well. Add this to the spinach content. Increase the flame. Watch it very carefully, if u find bubbles juz like the thick foam produced on top of milk when it is boiling, switch off the stove.

Add cocunut oil and serve hot.

Preparation time: 20 mins

Note:

1. It is always advisable to use red chillies instead of green chillies.
2. We can use any kind of spinach. Why I used ponnaanganni keerai is, it increases the complexion of the body.
3. This receipe will go well with any kind of thuvaiyal saadham.

Njoi :D

kugan98
13th March 2009, 07:54 PM
Selviem I hope your guests enjoy the dishes.
You are great Selviem, putting everything into pracitise.
Take care. kugan98

kugan98
13th March 2009, 07:59 PM
Thank you very much for the recipe Madhu Sree.
I have done poriyal with this keerai.
I will definately try your recipe and post the feed back.
Thanks and eagerly waiting for more delicious recieps from you.
Take care. Kugan98.


This is how ponnangkani keerai looks.


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kugan98
13th March 2009, 11:46 PM
[tscii] Dev, here is the recipe for vegetable stock.


There is no strict and fast rule in stock making.
Normally cabbage, cauliflower and broccoli are not used.
They bring out a very strong smell.
Some add vegetable peelings and stems from vegetables.

VEGETABLE STOCK

Ingredients:
2 yellow onions peeled and quartered
2 leeks cleaned and cut into chunks
1 potato quartered with skin
1 carrot cut into chunks with the skin.
1 bulb garlic, cleaned and smashed.
3 dried mushrooms sliced
1 tbs peppercorns slightly crushed
2 bay leaves
Little parsely
Little onion leaves
Little ginger (optional)
Little salt

Method:
Put everything in an 8 quart pot.
Add water to fill ¾ of the pot.
Bring to boil and simmer on low heat for 1 hour.
Not more than 1 hour. Slightly mash the veges with
The back of a spoon.
Strain out the vegetables using a fine sieve.
Refrigerate or freeze.

You can add any vegetables of your choice.


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Selviem
14th March 2009, 01:59 AM
kugan,
my friends enjoyed the food, they took receipe from me. As u told asoka halwa is disappearing now, i made it warm and served , everybody liked it very much.
thank u so much for giving delicious receipe
selvi

kugan98
14th March 2009, 06:19 AM
Thanks Selviem. I am very happy.
By the way Selviem do you have any other
recipe for making vegetable stock?

My niece would carmalize the veges a little before making stock.
Thanks Selviem. kugan98

kugan98
14th March 2009, 09:49 PM
PANCAKE WITH STRAWBERRY JAM


Ingredients:
350 grms all purpode flour
1 tbs sugar
3 tsp baking powder
1 egg beaten
300 ml milk more or less
3 tbs melted butter
Salt to taste
Strawberry jam

Method:
In a large mixing bowk combine the flour, baking powder,
Sugar, and salt together. Combine the ingredients together.

Make a well in the centre of the dry ingredients.
Pour in the melted butter, beaten egg and the milk.
Whisk until the batter thickens.

Grease a griddle or a large cast iron over medium heat.
Pour about 3 tbs of batter from the tip of a large spoon.
Cook pancakes until puffed and dry around edges
(tiny bubbles will begin to form)

Turn and cook the other side until golden brown.
Remove to a plate. Do this to the rest of the batter.
Serve with strawberry jam, or fresh fruits.
It will be also nice with maple syrup.


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dev
14th March 2009, 10:28 PM
Kugan, thanks for the veg stock recipe...will try it & let u know...

Selviem
14th March 2009, 11:39 PM
kugan,
can u please post the receipe of the tomato dip, which we dip for nachos.
selvi

superspiczy
15th March 2009, 12:22 PM
Kugan,

I have been craving for a good karuvaatu curry or fish curry.. please post me a good one which is spicy and sourish!!! yummy


superspiczy

kugan98
15th March 2009, 08:00 PM
[tscii:927275d11f]
Selviem here is the tomato dip'
I will post the picture later.
I also make yogurt cucumber dip,
Grilled brinjal yogurt dip, and tomato salsa.

TOMATO DIP

Ingredients:

2 cups sour cream
¼ cup finely cut shallots
1 tbs or more lemon juice
1 tomato, remove pulp and chopped fine
½ tsp salt
¼ tsp pepper powder
1 tsp sugar or a little more
¼ tsp Worcestershire sauce

Method:
Combine tomatoes with lemon juice, salt and pepper. Let stand
For about 10 minutes.
Add Worcestershire sauce , finely cut shallots and sour cream.
Stir well to blend. Refrigerate to chill thoroughly.
Serve with chips or vege sticks.
[/tscii:927275d11f]

kugan98
15th March 2009, 08:10 PM
Super spiczy, I have given the recipe for karuvaatu kulambu
in page 38. Please kindly have a look.
For more sourness I have added few pieces of mango
in the kulambu.



If someone can come forward to do the index for the recipes,
It will be easier to find the recipes.
Thanks. Kugan98

kugan98
15th March 2009, 08:26 PM
[tscii]
BLUEBERRY MUFFINS

Ingredients:
300 grms self rasing flour
120 grms butter
150 grms castor sugar
2 tbs milk powder
5 tbs honey
2 eggs
½ tsp vanilla essence
¾ cup water
Muffin paper cups
90 grms blueberry fillings bought.

Method:
Cream sugar, milk powder, butter and honey.
Beat to gether until light.
Add the eggs one by one, mix well.
Now add in the flour and alternate with the water to the batter.
Mix well. Now spoon in the batter to cover half the muffin cup.
Place a 2 tsp of of the filling in the middle , and cover with more
Batter to fill ¾ of muffin cup.
Preheat oven to 180 C. bake for 20 to 25 minutes or till done.

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suvai
15th March 2009, 09:00 PM
Hi Kugan!!
Hope all is well......in yr potato motchai recipe...u have used 1tbsp of meat curry powder....what is the recipe for it? is it the one that u have given below in the recipe?
thanks
s

dev
15th March 2009, 09:15 PM
kugan, do we use ponni rice for fried rice or basmathi?

kugan98
15th March 2009, 09:25 PM
Suvai I have not given any recipe for meat curry powder.
I will post later if you want.

Normally they sell ready made meat curry powder
and fish curry powder in the shop in packets.
Where are you from Suvai?

Or you can use 1 tsp of chillie powder and 2 tsp of coriander powder.
Thanks Kugan98

kugan98
15th March 2009, 09:46 PM
Dear Dev, normally pachai arisi is used for fried rice.
Not pulungal arisi.

When having guests we can cook in basmati rice.
other wise normal ponni pachai arisi will do.

You have to cook the rice uthir-uthir.
Must be cold rice.

If time permits I will post Chinese style fried rice.
Thanks. Kugan98

Selviem
15th March 2009, 10:26 PM
kugan,
thank u so much, very soon i will prepare and come back to u with the feedback
selvi

dev
15th March 2009, 10:37 PM
Thanks Kugan...wll try & let u know... :)

Do post chinese style fried rice recipe too...

dev
16th March 2009, 12:23 PM
Kugan, is there a good substitute for thai fragrant rice to go with thai red curry?...

kugan98
16th March 2009, 01:06 PM
Thai jasmine rice is a naturally fragrant rice with a delicate flavour. If you do not have any in your store, basmati rice makes a good substitute.

Thanks Kugan98

dev
16th March 2009, 01:33 PM
Kugan, I made the red curry ... tastes fantastic...just like the curry I used to get at this restaurant called Lemongrass in SG... I used normal lemon leaves for kaffir lime leaves & tulsi for basil... I added an extra lemongrass to the curry as the flavour was not strong enough...I wanted to send u a pic but my curry turned blackish brown(maybe too much soy sauce???)... so no pics this time...sry...

Thanks a lot for the recipe & for all the effort u put in to send some of the ingredients all the way from malaysia to cbe... we all enjoyed the curry with rice(normal ponni rice) for lunch...:slurp:

kugan98
16th March 2009, 10:17 PM
The pleasure is all mine. Thanks.
kugan98

kugan98
16th March 2009, 10:18 PM
[tscii]
CURD RICE

Ingredients:

1 cup rice cooked until very soft.
3 cups of fresh curds or more
2 green chillies cut fine
2 shallots cut fine
1 inch ginger chopped fine
2 dry red chillies cut fine
1 sprig curry leaves
1 tsp mustard seeds
1 tsp urad dal
¼ tsp asafoetida powder
2 tbs coriander leaves chopped
Salt to taste
2 tbs oil

Method:
Cool the cooked rice well.
Add in the salt, cut green chillies, ginger, and onions.
Add in the curds and mix well.
Now heat oil in a pan, add in the mustard seeds, urad dal ,
Cut dry red chillies and curry leaves. Sauté and pour on to the rice.
Sprinkle the asafetida powder on the rice.
Give a good stir, taste for salt. If your curd rice is very thick
You can add more curds.
Garnish with cut coriander leaves and serve with fried mor milagai.

Note: You can add deseeded and cut fine cucumber, and finely cut carrots too.

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suvai
18th March 2009, 08:18 AM
Hi Kugan!
Try thaalichifying for this thayir saadam with nallennai.....athuku taste eh thani....;-)
My aunt makes it like this:
She mixes thayir/full cream....ppl who dont like it too rich can add milk instead of cream.
Thalikarthuku:
exactly like yours but she adds kadalai parupu & kothamalli also.....romba yummy!!

suvai
18th March 2009, 08:21 AM
Kugan!
naan canada la iruken.....i just wanted to know what are the ingridients for meat curry powder....so that i can make a little bit to c if i like the taste ....:-)

kugan98
18th March 2009, 05:43 PM
Thanks for the tip, Suvai.
I too use nallaney to temper.
I have not used channa dal for tempering.
I will try it the next time.

Suvai I will post the ingredients for the meat curry powder.
Its troublesome to make at home.
Moreover you cannot get the fine powder.

What I do is, I will roast all the ingredients first.
After it is cooled, I will use the coffee grinder to make into
powder. Then when I want to cook, I will make it
into a paste and grind it in a wet grinder to make a smooth paste.

I will post the ingredients soon.

Selviem
18th March 2009, 05:59 PM
kugan,
when i made potato mochai sabji, i used mutton masala powder , it came out very nicely. I think suvai can find like this type of masala in canada. Hope suvai will try this.
selvi

suvai
19th March 2009, 03:29 AM
Hi Kugan,
Kindly post the masala powder when u get the time.
selvi...i will try to look for this meat masala the next time i trot off to the indian stores! thx.
Kugan...did u post any rasam recipes?
thanks
suvai

kugan98
20th March 2009, 06:00 AM
[tscii]
MEAT MASALA

Ingredients:

20 red dry chillies cut them into pieces
3 tbs coriander seeds
½ tsp pepper corns
½ tsp cumin seeds
½ tsp aniseeds
½ tsp poppy seeds
½ tsp fenugreek seeds
3 caramom
3 cloves
1 sprig of curry leaves
½ tsp tumeric powder
1 tsp channa dal (optional) this to make the gravy thick

Method:
Combine all the ingredients, except the tumeric powder in a
Small pan. Over medium heat slowly pan fry for about 5 minutes.
If you like you can add a drop of oil while frying.
Remove and cool. Add tumeric powder and grind in your coffee grinder. Use a fine sieve to sieve the powder.

Note: I ground it into powder to show it to you.
Normally I will grind it roughly and use the wet grinder.

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kugan98
20th March 2009, 06:04 AM
Dev, here are your lemon grass recipes


LEMONGRASS GINGER TEA

Ingredients

4 teaspoons of tea leaves
2 pcs lemongrass bruised
1 inch piece of ginger julienned
Sugar to taste
5 cups of water.

Method:
In a tea pot add in the tea leaves, lemongrass and ginger.
Boil the water, pour it into the tea pot.
Steep everything for about 5 minutes.
Strain out the tea leaves, lemongrass and the ginger.
Let the tea cool, add sugar and pour into glasses, add ice.
You have a refreshing lemongrass ginger tea.


Note: The strength of tea depands on personal taste.
You can even serve it hot.

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kugan98
20th March 2009, 06:12 AM
[tscii]
Dev, this the base of Thai Green Curry paste.
You can cook, vegetables or chicken using this pste.
You can even cook the recipe for red curry paste using this green paste. The taste and aroma will be different.


THAI GREEN CURRY PASTE

Ingredients:

1 loose cup fresh coriander leaves and stems.
3 green chillies sliced
1 small onion sliced
2 pips of garlic
1 thumb size piece galangal sliced
2 kaffir lime leaves sliced finely
2 stalks lemon grass sliced finely
2 tsp coriander powder
3 tbs light soy sauce
1 tsp brown sugar (optional )
¼ tsp thick soy sauce
Little coconut milk or water

Method:
To make green curry paste, place all the ingredients
In a blender , add coconut milk and grind to fine paste.

You can use this paste to make many of Thai green dishes.


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kugan98
20th March 2009, 07:06 PM
Dear friends, a senior member of my family is critical in hospital.
My house's condition is so topsy-turvy.
I will be away from this thread for some time.
If any one can contribute any recipes to this thread to keep it going, I will be very happy.
Other wise let me see when I can come back to this thread.
Thanks. Kugan98

Selviem
21st March 2009, 01:48 PM
kugan,
sorry to hear the news. Donot worry, take care of everyone and urself. we all will pray for the same.
selvi

superspiczy
21st March 2009, 06:37 PM
Prawn Briyani

Ingredients:
1/2 Kg Prawns Devein
I Big Onion
Screwpine Leaves ( Daun Pandan)
Cinnamon Stick
Star Aniseed
1tbsp Chili Powder
2tbsp Coriander Powder
1 tsp Tumeric Powder
Salt
1/2 Tsp Lemon Juice


Grinded Paste
1 Small Onion
2 Green Chilles
1 Red Chilli
1 Clove Garlic
1/2 Tsp Shredded Ginger
2 Sprigs Of Coriander leaves
1 Small Tomato

Method:
Heat Oil, Add in the Cinnamon and star aniseeds, Pandan Leaves, Onions and stir till fragrant comes out. Add in the grind paste and saute. Add in tumeric, Chiili, Corriander powder and stir well. till the gravy thickens. Add in the prawns and stir well. Not neccessary to add water as prawns gives out water. Stir well, lastly add in salt and lemon juice give it a good stir. Garnish with coriander and keep it aside

Briyani Rice
Ingredients:
2 Cups Of Basmati Rice - washed and drained
4cups of hot water
2 tbsp Ghee
Cinnamon Stick
1Screwpine Leaves(Pandan Leaves)
1 LemonGrass (Serai)
1 Onion
1tbsp Ginger and Garlic Paste
Sprigs of Mint Leaves
Sprigs of Coriander Leaves
1/2 Lemon
1/2 Tsp Rose Water
1tbsp Carnation milk
Yellow Coloring
Salt.

Method:
In a pot, Add in ghee, cinnamon stick , Onions, Screwpine leave, Lemon grass and ginger garlic paste and stir fry till nice aroma and onions turn light brown. Add in the rice and stir fry. Add in the 4cups hot water to it. Add in mint and coriander leaves, Lemon Juice, rose water, carnation milk, and abit of coloring and salt and stir it well. Remove from fame and cook in a rice cooker.

Once rice is cooked, Transfer into another pot. Add in 1st layer of rice, Pour in the prawn gravy little by litte, garnish with red chillies, Fried onions and mint leaves and layer again with rice. The procedure follows till the rice cooker is filled. Keep it warm in the rice cooker.

ps: Goes very well with raita.


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suvai
22nd March 2009, 06:31 PM
Hi Kugan!!!
Will keep your family member in my prayers.
take care
suvai

NOV
22nd March 2009, 07:46 PM
Dear friends, a senior member of my family is critical in hospital.
My house's condition is so topsy-turvy.I am sorry to hear abt it K. Our prayers are with you.

dev
22nd March 2009, 10:56 PM
Kugan, we will keep ur family members in our prayers!!!..take care...

dev
22nd March 2009, 10:57 PM
Kugan, thanks a lot for the lemongrass recipes... I will try it & let u know the outcome...

Madhu Sree
22nd March 2009, 11:02 PM
Kugan, sorry to hear abt that... Take care...

dev
24th March 2009, 11:08 AM
Hi Kugan, hope things are better at ur end now...

I made asoka halwa yday & it was very tasty...unlike other halwas, it was quite easy to make...thanks a lot for the recipe...

Madhu Sree
26th March 2009, 07:57 PM
[tscii:1fe370589d]Traditional Pasta: :slurp:

This is nothing but macaroni in traditional taste...

Ingredients:

Pasta
Mustard seeds
Asafoetida
Urad dal - 1 spoon
Red chillies - 5
grated cocunut
salt
water
oil

Method:

Take a bowl, add 1 spoon oil, water, 1/2 spoon salt, and pasta. Let it cook. Remove from fire after ensuring tht it is cooked well.

Take a pan, add 4 spoon of oil, add mustard seeds, let it splutter, add urad dal, after it turns red, cut the red chillies and put in the pan.

Add the cooked pasta into it, then, 1 spoon salt, asafoetida and mix well for 2 mins, now add grated cocunut and sauté for another 2 mins.

Remove from fire and enjoy with chutney. Easy to cook.

Preparation time: 10 mins[/tscii:1fe370589d]

kugan98
27th March 2009, 09:44 PM
Friends, we lost the most precious person in our life on the 24th of this month. We are trying to cope with life, as many of us are shattered by his departure. He was such a loving soul.
We pray for his soul to rest in peace.


We mourn for 30 days. It will take some time for me to come back.
Thanks for keeping the thread moving.
Thanks for all the prayers.
Kugan98.

dev
27th March 2009, 10:06 PM
Kugan, very sorry to hear this... may his soul rest in peace...:bow: take care...

Madhu Sree
27th March 2009, 10:19 PM
Friends, we lost the most precious person in our life on the 24th of this month. We are trying to cope with life, as many of us are shattered by his departure. He was such a loving soul.
We pray for his soul to rest in peace.


We mourn for 30 days. It will take some time for me to come back.
Thanks for keeping the thread moving.
Thanks for all the prayers.
Kugan98.

:| take care kugan... May his soul RIP... :bow:

Selviem
28th March 2009, 01:29 AM
kugan,
sorry to hear this. our prayers are there for his soul to rest in peace. we will take care of the thread.
take care
selvi

suvai
28th March 2009, 07:56 AM
Kugan,
Deepest condolences to you & to your loved ones...during this difficult period.
Prayers for the departed to rest in peace.
take care
s

Nichiro
28th March 2009, 05:04 PM
Friends, we lost the most precious person in our life on the 24th of this month. We are trying to cope with life, as many of us are shattered by his departure. He was such a loving soul.
We pray for his soul to rest in peace.


We mourn for 30 days. It will take some time for me to come back.
Thanks for keeping the thread moving.
Thanks for all the prayers.
Kugan98.

It is not clear as to who left you all to be in lotus feet of Lord but the person must be very very dear to you.
My deepest sympathies are with you.

May God give you all strength to bear such a lloss.

With love and prayers

Mama

NOV
28th March 2009, 06:49 PM
Heartfelt condolences K. May God be with you during your sorrow.

Thalafanz
28th March 2009, 07:00 PM
Deepest condolences to u and ur family.
May his soul rest in peace. :bow:

superspiczy
28th March 2009, 09:21 PM
Kugan,

My heartfelt condolences to the dismiss of ur senior member of the family.

Take care and be strong.

Superspiczy

Selviem
30th March 2009, 05:33 PM
hi friends,
coz of mourning kugan cannot share receipes with us. Why cant we people share our receipes in this thread. I dont want this thread to be still. So please come forward to share the receipes whatever u know. So that this thread will be alive. Kugan will also feel happy.
thanks in advance
selvi

superspiczy
30th March 2009, 06:00 PM
Hi people,

I have been keeping up with the tread. just posted my prawn briyani recipe.. do feel free to catch it..

Superspiczy

Shanthy
31st March 2009, 03:35 PM
Dear Kugan

I am deeply sorry to hear the passing of your much loved senior member of the family. Please accept my heartfelt condolences to you and your family. May god give you all the strength to bear the loss.

Kind Regards
Shanthy

suvai
1st April 2009, 05:00 AM
Poondu Vengaya Sadam!!

This is one of my fav that is very simple, delicious & easy to make. Kids & adults will like it equally!! Hope you all enjoy it too!!

Ingridients:
Cooked Rice 2 cups
Ghee - accordingly....about ( 1 & half Tblspn) ( less or more )
Chinna vengayam from Indian stores or shallots about a handful. ( Peel cut - opposite of lengthwise) .
Garlic pods - 6 to 7 (use it whole do not slice)
Salt according to taste.

Method:
In a wok.....pour the 1 & half Tblspoon of Ghee when hot add in the cut onions & whole garlic & fry till onions become slightly brown. Now add in the cooked (cooled) rice & salt...keep stiring till the rice blends well with the fried onions/garlic /ghee & salt.
( sorry no chillies in this - but its yummy trust me)

Violaaaa!!!! Poondu Vengaya Sadam Ready!!
U can eat this with urulai kizhangu roast.....
Suvai O Suvai....;-)
enjoy!!

mayaa
1st April 2009, 11:56 AM
Dear Kugan, Heartfelt condolences to u and ur family.. May God give u all strength during this difficult time.. take care

Selviem
3rd April 2009, 12:54 AM
Mutton Bone Soup:
----------------
Mutton - 1/4 kg
sambar onion - 15 sliced
tomato- 3 medium size,chopped
ginger-garlic paste - 1 tblsp
salt- reqd
turmeric powder - 1/4 tsp
pepper -jeera - 1 1/2 tsp coarsely powdered
pattai (cinnamon)- 1" 2pcs
elaichi - 2 pcs
cloves - 4 pcs
saunf - 1/4 tsp
In a pressure pan, add a tsp of ghee, in that add cinnamon,cloves, elachi, saunf once it pops then add the sliced onions, saute for a minute. Now add a handful of curry leaves, pudhina, coriander leaves(altogether one handful). saute for 2 to 3 minutes. once the flavour comes then add ginger-garlic paste keep stirring so that it mix nicely with onions. Then add mutton bone pieces stir for 2 -3 minutes. Then add tomato chopped, turmeric pdr, pepper-jeera pdr, coconut milk pdr - 1 tblsp, stir nicely till the tomato should mash , then add kalani water 4 cups (kalani water is nothing but, usually we soak the cooking rice for atleast 1/2 hour, the first water we will not use, then wash the rice with some more water, that water will be the kalani water) once it comes to boils, add reqd salt. close the pressure pan and allow it to cook in the slow fire for 5 whistles. After the pressure is realsed check for salt and pepper, if needed we can add at the time of serving. This soup is very good for cold, cough , pregnant ladies and feeding mothers.

Selviem
3rd April 2009, 01:07 AM
Chalna
------
This is bascially a side dish for mutton bryani.
toor dhal - 1/2 cup
mutton bones with little mutton - 1/4 kg
tamarind - small lime size soak and take the extract
sambar onion - 15 pcs
green chilly - 1
pudhina ,curry , corainder leaves - 1 handful altogether
gigner-garlic paste - 1 tblsp
tomato - 2 small
turmeric pdr - 1/4 tsp
red chilly pdr - 1 tsp
coriander pdr - 1 1/2 tsp
brinjal - 4 ,cut in lengthwise
mango - 4 slices
salt reqd
oil reqd
make a coarse paste of 1/2 tsp of saunf with 4 tblsp of coconut.

In a presuure pan, add 1 tsp of oil add onions,green chilly, mutton bone pieces, ginger garlic paste saute for 2 to 3 mins, then add pudhina leaves, tomato and saute till the tomato mashes. then add turmeric, red chilly, coriander pdr and fry for 2 minutes. Now add toor dhal and add 2 cups of water, reqd salt and cook for 2 whistles.
once the pressure is released, now add brinjal. when the brinjal is half cooked add tamarind extract, then allow it to boil after 5 minutes add mango slices and coconut paste and allow it to cook for 5 minutes.
Now for tadka in a separate kadai, add 2 tsp of oil put kaduku, urad dhal, cinnamon - 2 pcs, cloves - 2 pcs, elaichi - 2 pcs, one red chilly , when it pops up add curry leaves and transfer this in the dhal mixture. Now let it boil for 2 to 3 minutes. garnish with coriander leaves , serve it for mutton bryani.
We can also make for veg bryani without mutton pieces. This will be good combination for bryani. We can also have this for idli, dosa , idiyappam, appam.

Selviem
3rd April 2009, 01:08 AM
tomorrow let me write the receipe of mutton bryani, sweet patchadi for mutton bryani.
selvi

Shanthy
3rd April 2009, 04:46 AM
A good friend of mine gave me this recipe. Easy to make and never fails. Please try it.

Milk and almond Burfi (Peda)

Full cream milk powder 3 cups
Thickend cream 300 ml
Condensed milk 1 tin
Cardamom 4 powdered
Almond meal 100 gr
Almond flakes optional

Mix the first three ingredients in a large microwave bowl and cook in the microwave on high for 3 min.

Add cardamom powder and stir well. Cook the mix in the microwave on high for another 4 minutes. Stir well every minute or more often if its going to overflow.

Take it out and mix the almond meal well and cook in the microwave for 2-4 minutes. Stoping and stiring as required.

It will be like a soft dough. Spread it in a greased plate and sprinkle almond flakes and lightly press.

Cool it down to room temperature and put it in the fridge for 2 hrs. You can avoid keeping in the fridge and just let it cool if prefered. Cut it into small diamond shapes or press the dough in any moulds. Enjoy.

Shanthy
3rd April 2009, 04:56 AM
Hi Selvi

I tried your mutton bone soup recipe. It is supper. I added two table spoons of rice and water instead of kalani water. Handy and quick recipe for working mums. Thank you.

Regards
Shanthy

Selviem
3rd April 2009, 11:47 AM
hi shanthy,
thank u so much for ur feedback. As u told i use 1tsp of raw rice and 2 tsp of moong dhal for the vegetable soup as a thickening agent. This is very good for health. This will be a complete meal. Also we can make drumstick leaves soup which is good for cold,cough etc.
selvi

superspiczy
4th April 2009, 05:58 PM
Hi Shanthy,

I am just checking with you.. what is Kalani water? Please advise.


Superspiczy

Selviem
4th April 2009, 11:03 PM
Hi superspicy,
kalani water- the water in which we soak our cooking rice. Especially u get nice kalani water from pooni boiled rice. Basmati u donot get kalani water.
selvi

Selviem
4th April 2009, 11:10 PM
Moongdhal veg kuruma:
---------------------
yellow split moong dhal - 1/2 cup
brinjal - 2 (small size) chopped in small pieces
potato - 1 (small size) chopped in small pieces
(also u can use either brinjal or potato or both)
tomato - 3 medium size chopped in small pieces
put all the above in the pressure pan, cook it for one whistle. once the pressure is released open the pan, slightly mix with the spoon.
In a pan add 2 tsp of oil, add pattai -2 , cloves - 4; elaichi - 1, onion - 2 (medium size , finely chopped or sliced as per our wish)fry nicely till onion cooks, then add 1/4 tsp of ginger garlic paste to it. Now add little pudhina leaves, little curry leaves and stir for some time. Transfer the dhal mixture to this pan and let it boil for 3 minutes. Now make a paste of 3 green chilly and 4 tblsp of grated coconut, 1/4 tsp of saunf . Add this paste to the dhal mixture and add reqd salt. Let it boil for 5 minutes, garnish with fresh coriander leaves. This smells too good. It goes well with Idli, dosa, appam, iddiyappam, parotta and chapathi.

Selviem
4th April 2009, 11:14 PM
Bryani Masala Powder:
--------------------
Pepper - 1 cup
jeera - 1 cup
Saunf - 1 cup
khus khus - 3/4 cup
pattai - 6" (3 pieces)
cloves - 4 tblsp
Elaichi - 40 pcs.
dry all the above ingredients in sun for one or two days and make powder in the mixie and store it in the air tight container.

Selviem
4th April 2009, 11:45 PM
Mutton Briyani:
--------------
Basmati rice - 2 cups (soak for 1/2 hour) If we use jeera rice soak for an hour.
onion - 3 big size (sliced) or
small onion - 1 1/2 cup crush it in the crusher
tomato - 3 medium size chopped
pattai - 2
cloves - 4
elaichi - 3
bay leaves - 2
oil - 3 tblsp
ghee - 2 tblsp
green chilly - 1
pudhina leaves - 15
corinader leaves - 1/2 hand ful1
ginger garlic paste - 2 1/2 tblsp
soar curd - 3 tblsp
coconut milk powder - 3 tsp
bryani masala powder - 4 tsp
red chilly pdr - 1/4 tsp
salt reqd
lime juice - juice from one small lime
In a pressure pan add oil and ghee once it is hot add all the whole garam masala(cloves, pattai, elaichi, bayleaf) once it pops up, then add the onion, fry for 2 minutes, then add ginger garlic paste, stir nicely till nice smell comes out of it, then add tomatoes fry till it mashes and oil comes out of it, now add pudhina leaves, green chilly ( donot cut , add whole green chilly), bryani masala pdr, red chilly pdr fry nicely for 2 to 3 minutes, now add mutton pieces, fry till the pieces changes its colour. Now add curd, coconut milk pdr, salt for mutton and a cup of water cover and cook for 2 to 3 whistles. This depends on the muttton, if the mutton is hard we have to cook for 3 whistles otherwise one whistle is enough.

For bryani , for basmati rice 1 cup then water is 1 3/4 cups, if it is jeera rice then the water is 2 cups.

once the pressure is released, open the pan and check the water level in the gravy according to that u have to add water. wash the rice, and add the rice in the gravy , for the above measurement in the gravy u will have 2 cups of water, so left is 1 1/2 cup water we have to add in the gravy to cook the rice. once the gravy comes to boil, check salt, if it is needed add the reqd salt , close the pan and allow it to cook for one whistle switch of the gas. Once u hear the whistle sound immediately release 75% of pressure and wait for 10 minutes. now all the pressure will be released, now open the pan add the lime juice, coriander leaves and stir carefully. Now bryani is ready to eat. Can be served with onion raitha, mutton chalna, sweet patchadi.

Variation:
=========
1. For veg bryani, follow the same method,
Difference is instead of mutton add veg like cauliflower,potato,peas,carrot, french beans . after adding veg stir and add the masalas, then immediately we can add rice and pressure cook. No need of cooking the veg separately.
2. For meal maker bryani, same as above, instead of veg add meal maker and boiled white channa. rest is same
3. For chicken bryani, after adding chicken , bryani masala pdr - 2 tblsp instead of 4 tblsp
Redchilly pdr - 1 1/2 tsp then allow the chicken to cook (once it is half done) add rice and the rest of the receipe is same.
4. without veg, mealmaker,mutton, chicken we can make plain bryani.
If the bryani powder is ready we can make bryani fast.

suvai
5th April 2009, 03:34 AM
hi selviem,
how r u doing?
yr veg kurma sounds interesting.....will try & let u know.....tc

Selviem
5th April 2009, 11:47 PM
suvai,
thank a lot. plz try it is very tasty and it is different from sambar. This is very easy to prepare.
selvi

superspiczy
6th April 2009, 01:43 PM
Hi does anybody knows how to make Kulfi? I very much want to try.

Thank you

Superspiczy

Nichiro
7th April 2009, 05:44 PM
Boil milk till it is thick or add khoya to milk and make it Dosa Batter thick. Add sugar, Saffaron, Badam Pista after powdering roughly. Do not add Cardamom if you are adding Saffaron.
Pour the mix in kulfi molds andinset sticks place them in
deep freezer of your fridge.
After 45 minutes to 1 hour, your kulfi is ready

superspiczy
8th April 2009, 10:03 AM
what is khoya?

Selviem
8th April 2009, 05:02 PM
hi superspicy,
khoya is made from milk, this is normally used for making sweets. boil 2 ltrs of milk keep stirring so that it should not stick the bottom of the pan. finally it will be become thick and it will be dry. after that u can use as khoya.
also this is available in all indian stores.
selvi

Madhu Sree
8th April 2009, 05:12 PM
:roll: isnt tht kova??? :huh:

Shakthiprabha.
8th April 2009, 05:13 PM
its also reffered as khoya madhu. :)

Selviem
8th April 2009, 05:14 PM
Kulfi:
-----
Fresh milk - 150 ml; ground rice(cooked rice) - 2 tblsp; almoonds (ground)- 1 tblsp; Evaporated milk - 450 ml
cardamom ground - 1 tsp; sugar - 50 g Double cream - 450 ml; Rose water - 1 tblsp or 5-6 drops of anyother flavouring such as vanilla, almond etc. Pistas - 25 g chopped.
Heat the milk until it is luke warm. Put the ground rice, ground almonds into a small bowl and gradually add the warm milk a little at a time and make a thin paste of pouring consistency. Stir continously and break up if there is any lumps; if any lumps remain sieve the paste. Heat the evaporated milk to boiling point and add the ground cardamom. Take the pan from the heat and gradually add the almond-rice mixture, stirring continously. Add the sugar ,cream and place the pan over medium heat, cook the mixture 12-15 mins stirring continously. Remove the pan from heat an allow the mixture to cool slightly. Add the rose water flavouring and 1/2 of the pista nuts. Stir and mixwell. Allow the mixture to cool completely, stirring frequently to prevent a skin forming on the surgace. When the mixture has cooled completely, put it into a plastic ice cream box or individual moulds. Top with remaining pista nuts and place in the freezer or in the ice making compartment of a refrigerator for 4-5 hours. place the kulfi in the refrigerator for 1 1/2 - 1 3/4 hours before serving. This will soften the kulfi slightly and will make it easier to cut into desired size, when it is set in ice-cream box.The time required to soften the kulfi will vary according to the size of the container used.
this is a lengthy procedure but comes out very nicely. i tried and everybody liked it.
i will write the easier method tonight.
selvi

Selviem
8th April 2009, 05:16 PM
kufi : (method 2)
-----

Condensed milk - 1 tin; milk - 2 cups; powdered pistas or cashewnuts - 1 cup, cardamom - 1 pinch

mix together milk and condensed milk bring to boil, stirring constantly. Add the powdered cashewnuts to the mixture, continue till the mixture is thick, remove from fire, add the cardamom powder and cool. fill it into kulfi mould and keep it in the freezer for 8 hours.
selvi

Madhu Sree
10th April 2009, 12:52 PM
its also reffered as khoya madhu. :)

:oops: oh ok tanq... :ty:

superspiczy
12th April 2009, 06:01 PM
wow.. i am so overwhelmed that i have so many ways of making the kulfi.. Thank you so much peeps!!! really appreciate it very much!

Superspiczy

Selviem
14th April 2009, 11:22 PM
Hello Hubbers,
Wishing everyone a very happy tamil new year
selvi

dev
17th April 2009, 11:18 AM
Please find the index for Kugan's kitchen in the index of recipes thread.

Madhu Sree
17th April 2009, 12:43 PM
Wowwww... dev :thumbsup:
I thought of doing this... but u did it... :cool2:
we can use it as an index... easy-aa irukkum... :bow: :ty:

superspiczy
18th April 2009, 04:55 PM
Hey man.. Dev thank you so much for putting up the highlights on the index. I was like cursing and swearing that we had to literally browse thru the recipes for a certain recipe....


Superspiczy

dev
19th April 2009, 08:50 PM
glad u guys find it helpful...:)

suvai
20th April 2009, 05:17 AM
Thank nga dev!

Shanthy
20th April 2009, 08:57 AM
Thank you Dev. Your handi work saves a lot of time for all of us. Well done!

Regards
Shanthy

kugan98
23rd April 2009, 04:50 PM
Dear friends, we just finished the 30 days prayers.
It was my father-in-law, the head of the family who passed away.

i would like to thank each and everyone for their prayers, kind words of comforts and condolences.
It was a shock to us as we looked up to him for everything in our house. He gave the orders and we obeyed .
He left so suddenly without a word. He was so healthy, we did not even dream that such thing would happen.

I would also like to thank each and every one who gave recipes and comments and kept the thread going.

We are vegetarians for a year. I hope to see many recipes on vegetarian dishes.
Thanks again every one.
Kugan98.

kugan98
23rd April 2009, 04:52 PM
Selviem thanks a ton for all your mails and forwards.
Thank you Selviem for the recipes.
Thanks again.
Kugan98

kugan98
23rd April 2009, 04:56 PM
Dev, thank you very very much for the recipe index.
I am ever grateful to you.

Sorry I was supposed to give you recipes with lemon grass and galangal. Forgive me for the delay.

Dev is anything growing in your garden?
I will try to post few recipes soon.
Thanks Dev.
Kugan98

Thalafanz
23rd April 2009, 04:59 PM
Welcome Back Kugan :D

kugan98
23rd April 2009, 05:10 PM
I will start with a sweet dish.
I think I owe this to Selviem.


KASI HALWA

Ingredients:

500 grms white pumpkin grated
300 grms sugar
1 tbs cashew nuts broken and roasted in ghee
1 tbs raisins roasted in ghee
3 tbs ghee
Little kesari powder
Little cardamom powder
Little nutmeg powder
Water just to cover the sugar.

Method:
Squeeze the grated pumpkin with a muslin cloth.
Keep aside. (drink the juice do not waste it )
In a wok, add in the sugar, water, and kesari powder.
In a slow flame , stir till the sugar dissolves.
Add in the squeezed pumpkin and keep on stirring.
The halwa will thicken when almost cooked.
Add in the cashew nuts, raisins and all the powders with enough ghee.
Stir nicely, when it leaves the sides remove to a container.
The consistency will be a bit soft.
Serve hot or cold in a container with a spoon.


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kugan98
23rd April 2009, 05:23 PM
Thanks Thalafanz, for your welcome.
I just do not know how to thank you.
You were the first one to welcome me to Kugan's Kitchen.
And now you are the first one to welcome me after my sorrow.
Thanks again Thalafanz.
Kugan98

NOV
23rd April 2009, 06:40 PM
sorry to hear of your grief K. as kannan said in geethai, change is the rule of nature: இதுவே உலக நியதியும், எனது படைப்பின் சாராம்சமுமாகும்.

Friends are those with you in times of happiness and sorrow.

dev
23rd April 2009, 07:13 PM
Kugan, welcome back!!!... my efforts to create the index is nothing compared to ur efforts in giving us yummy recipes...

No probs abt the recipes...i tried lemongrass tea, thai red curry & fried rice using the redcurry paste... everything turned out so good... Thanks a lot for the recipes... let me know if u have any other recipes using lg & galangal...

3 of the lemongrass plants have grown... galangal too is showing some sign of life... I left a few other lemongrass in water & those too are showing signs of life...I can see some roots & a leaf or two... planning to plant then also if they show strong signs of life...

NOV
23rd April 2009, 07:30 PM
On my part, have added Dev's Index to the frst post of this thread....

dev
23rd April 2009, 09:20 PM
Thanks NOV... mod velaiyay olunga seiyureenga...;)

Selviem
24th April 2009, 01:19 AM
hi kugan,
nice to see u back. i didnot open the thread today from morning. when i opened, i was so happy to see so many messages in this thread.
really it is amazing.thank u so much for kasi halwa. Very soon i will try that and come to u. Really i felt handicapped with out receipes.
tc k
selvi

superspiczy
24th April 2009, 09:28 AM
kugan!!!!!!!!!!!!!!!!!!!!!! Finally u are back.. The entire thread missed you so much! I mean really alot! It was so dull without you.
Glad that all the prayers went well..

No worries. Will Post vegetarian recipes....

Superspiczy

kugan98
24th April 2009, 01:55 PM
Thanks Nov for your comforting words.
Also a very big thank you for the recipe index.
kugan98

kugan98
24th April 2009, 01:57 PM
Thanks Dev, I am glad that the plants are growing.
Very soon I will post few Thai recipes.
Thanks. Kugan98

kugan98
24th April 2009, 01:59 PM
Thanks Superspicy for your kind words.
Hope to see few vegetarian recipes.
Thanks. Kugan98

kugan98
24th April 2009, 02:01 PM
[tscii] Try this vegetarian pasta.

VEGETARIAN PASTA

Ingredients:
250 grms macaroni
¼ cup soya nuggets soaked and drained
2 big tomatoes chopped very fine
1 big onion chopped
4 tbs tomato ketchup
3 garlic pips minced
1 tsp chillie powder or more or less to taste
1 tsp oil
3 tsp butter
Salt to taste
Little coriander leaves chopped
Grated cheese for garnishing

Method:
Boil the macaroni with salt and the 1 tsp of oil.
When cooked, drain the water and keep aside.
Shred the soya nuggets
Heat the butter in a wok, sauté the garlic and onions.
Add in the shredded soy nuggets and fry well in the butter.
Now add the tomatoes and cook till they turn mushy.
Add chilly powder and salt to the above mixture and stir well.
Add pasta and cook for few minutes.
Add in the tomato ketchup and cook for a minute.
Now add in the chopped coriander leaves, stir and remove.
Serve hot garnished with the grated cheese.

Note: If you have you can add in seasonings such as
Oregano and mixed seasonings.


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Shanthy
26th April 2009, 04:03 AM
Dear Kugan

Welcome back! Very nice to see you in the thread. It takes a long time to heal the loss. Always hard to accept someone dear to us go. Keep your self busy with other things. Time will heal.

Regards
Shanthy

Nichiro
26th April 2009, 05:19 PM
kugan98,

welcome back. Hope all is slowly settling in your home.
I know that life cannot ever be normal when someone dear to us passes away.
But life must go on.

Nichiro

kugan98
27th April 2009, 05:50 PM
Thanks uncle for your concern and kind words.
kugan98

kugan98
27th April 2009, 06:03 PM
[tscii] Here Dev another Thai dish.


THAI GREEN CURRY

Ingredients:

1 recipe green curry paste
100 grms green peas
200 grms cauliflower florets
200 grms capsicum cubes
200 grms sliced baby corns
400 grms tofu or panner cubes
1 tbs oil
½ tsp sugar
1 tbs lemon juice or more
2 ½ cups coconut milk
1 lemon grass bruised
Salt to taste

Method:
Deep fry the tofu or panner cubes and keep aside.
Heat oil in a wok, add the bruised lemon grass.
Now add the green curry paste and sauté well till oil rises.
Add in the coconut milk. Stir nicely.
Now add in all the vegetables and tofu.
Add salt ,sugar and simmer till the vegetables are semi tender.
Add in the lemon juice, taste for salt and remove.
Serve with steaming Thai rice.


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dev
27th April 2009, 06:06 PM
Thanks Dev, I am glad that the plants are growing.
Very soon I will post few Thai recipes.
Thanks. Kugan98

please do at ur leisure,kugan... now that I've exhausted the stock of lm & galangal, I guess I'll have to wait for another couple of months for the lm to grow to the harvesiting stage to try any new recipes...s

dev
27th April 2009, 06:10 PM
wow, thanks for the green curry recipe,Kugan... other than green curry & fried rice, where else can I use the green curry paste?...

kugan98
27th April 2009, 06:12 PM
Dev do not worry, I have people coming in June to India.
I can post another bundle of them.
Thanks. Kugan98

dev
27th April 2009, 10:50 PM
Kugan, very kind of you... But I don't want to trouble you again... moreover, the lemongrass plant is growing very fast...so i should be able to use some in my cooking by june...

Can u pls PM me ur email id,kugan...

kugan98
28th April 2009, 12:36 AM
Now the heat is unberable.
Sabja seeds have the cooling properties.
Try this rose milk with sabja seeds.

ROSE MILK WITH SABJA SEEDS

Ingredients:

5 grms of sabja seeds
400ml cold milk
2 tbs rose syrup ( more if you like sweet)
Crushed ice

Method:
Soak the seeds in 100ml water
Mix the milk with the rose syrup
Once the sabja seeds have swelled, (about 10 minutes)
Mix them to the rose milk.
Chill and serve with crushed ice.

Note: you can add the sabja seeds to the rose
Syrup alone with out the milk.


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kugan98
28th April 2009, 12:47 AM
Dev, most of the Thai recipes are from my friend.
I will modify to a vegetarian dish and try it out.
If it is good, only then I will post it.
So the recipes will take some time to come.
Kugan98

dev
28th April 2009, 12:07 PM
Take ur time,Kugan...:)

Any idea what \'s the name of sabja seeds in tamil?

Shanthy
28th April 2009, 05:32 PM
I think sabja seeds is called kasa kasa in tamil Dev. There is black veriety and and white ones available.

Regards
Shanthy

dev
28th April 2009, 07:44 PM
thanks Shanthy... I've never heard abt black kasa kasa... will chk out...

Suja Rajkumar
29th April 2009, 01:40 AM
Dev,
Sabja seeds are tulsi seeds. They are also called tukmaria and soake sabja seeds are used in Falooda.

Suja

kugan98
29th April 2009, 08:25 AM
You are right Suja, sabja seeds are also called basil seeds.
I will post a picture of the seeds.
When they swell they will look like frog eggs.
Thanks. kugan98

Sabja seeds:
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Swelled sabja seeds:
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http://img208.imageshack.us/img208/6859/img5238.jpg
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dev
29th April 2009, 12:33 PM
oh,thanks Suga... :)

Madhu Sree
29th April 2009, 01:23 PM
Pepper Rasam in 10 minutes: :cool2: :slurp:

In this busy world, all are finding time to even cook... :|
This is a receipe that can be done in 7 - 10 mins...
Receipe seems to be ordinary or already known one, but many doenst know how to make rasam... this is for them...

Ingredients:

Pepper - 1/2 spoon
Jeera - 1/2 spoon
Curry Leaves
Garlic - 2 pips
Tamarind water - 3 cups
Chilli powder (saambar podi)
Salt to taste
Mustard seeds + Coriander for garnish

Method:

Grind pepper + jeera + curry leaves + garlic in mixer grinder and keep it aside.

Add the tamarind water to a cooking bowl.

Now add the ground mixture to the tamarind water.

Add 1/2 spoon of sambar powder and add salt.

Mix well.

Switch on the stove and keep the bowl for 5 - 7 mins. If u observe, the content will raise up with foam juz like milk, and as well u will sense the aroma of the boiling rasam. Here it is, u r done :).

Remove from fire.

Garnish with spattered mustard seeds + coriander leaves

Mix with food and have. :slurp:

Preparation Time: Juz 10 mins.

kugan98
29th April 2009, 04:07 PM
Thanks Suja for your nice recipe.

By the way a friend told me that in Tamil
they call it Krishna tulasi seeds.
Forgive me if I am wrong.

Nov can you help us with the Tamil name.?
Thanks kugan98

dev
29th April 2009, 10:11 PM
Thanks for the pics kugan...:)

NOV
30th April 2009, 06:15 AM
Nov can you help us with the Tamil name.?
we call it salasa vidhai :)

kugan98
1st May 2009, 08:57 PM
Dear friends, I have heard that good things do not come single.
Bad things too do not come single.
We just recovered from a shock.
Since ours is a joint family, we have a great grandmother living with us. She is in her 90s.
(Nichiro uncle knows her as she was a great fan of his childhood memories)
Tuesday we found her slurring. Took her to hospital and found out that she had a massive stroke.
It stole the strength in her left arm, leg and also she cannot swallow. She cannot even sit.
Now she has become bedridden all of a sudden, feeding milk only through the tube in the nose, and wearing pampers.

Hospital has discharged her, brought her home in an ambulance.
Now added very big responsibility for us.
I think its God's testing time for us. We will face it.
I am taking life very simple now.
Well I got a recipe from a visitor, who came to visit her.
I am posting it for you all.
Thanks Kugan98

kugan98
1st May 2009, 08:57 PM
[tscii]
TOFU MASALA

Ingredients:
300 grms tofu or panner cut into cubes.
1 tbs chillie powder
2 tso coriander powder
¼ tsp tumeric powder
2 big tomatoes chopped fine
2 big onions chopped fine
2 tbs oil
Salt to taste
Little coriander leaves for garnishing

To grind:
1 big onion sliced
¼ cup of fresh coconut scrapings
2 tsp poppy seeds or kas-kas seeds
½ tsp cumin seeds
¼ tsp fenugreek seeds
3 pips of garlic
6 pepper corns
1” cinnamon stick
2 cardamoms
2 tsp oil for frying.

Method:
Fry the tofu in oil and keep aside.

Heat a wok with oil, add in the sliced onions fry till light brown, drain keep aside.
Now add in all the other ingredients in (to grind).
Sauté everything well till the coconut is golden in colour.
Remove cool and add the chillie powder, coriander powder, tumeric powder from the (ingredients) add the fried onions and grind to a fine paste using little water.

Heat a wok with oil, add in the chopped onions and sauté well.
Add in the ground paste and stir well. Now add in the chopped tomatoes and cook till the tomatoes turn mushy and oil floats on top.
Add 1 cup of water , add in the fried tofu, add enough salt and cook on low flame till the masala coats the tofu well and the gravy thick.
Remove and garnish with cut coriander leaves.
Serve as a side dish or with chappatis

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dev
1st May 2009, 10:35 PM
Kugan, very sorry to hear this... take care... & do drop in here whenever u find time...

baskaran.ramamurthy
2nd May 2009, 07:30 PM
I think sabja seeds is called kasa kasa in tamil Dev. There is black veriety and and white ones available.

Regards
Shanthy

Kasa Kasa is Khus Khus or Tulsi seeds .I have never seen Khus Khus swelling up somuch after soaking in water.Is it available in any provison stores
regards
Baskaran

dev
2nd May 2009, 09:36 PM
Nov can you help us with the Tamil name.?
we call it salasa vidhai :)

salasa vidhai!!!... kelvi pattadhillai... thaedi paarkiren... kadaila poi salasa vidhainu ketaal kadaikaaran ennai oru maadhiri paarkamal irundhaal sari...;)

kugan98
4th May 2009, 07:59 AM
I am very sorry, as I am not of help in the sabji thing.
I only know that kasa kasa means poppy seeds, which we use in making non-veg dishes.
Here in Malaysia too they call salasa seeds in Malay language as "selasih seeds.
They too say that its the seeds of Thai basil plant.

Thanks. Kugan98

dev
4th May 2009, 11:19 AM
no probs Kugan...I'll look for it here...

kugan98
4th May 2009, 12:17 PM
[tscii]
CAULIFLOWER WITH PEAS

Ingredients:

300 grms cauliflower
100 grms green peas fresh or frozen
3 tomatoes chopped finely
2 big onions chopped finely
1 heaped tsp chillie powder
1 tsp cumin seeds
2 tsp ginger garlic paste
½ tsp garam masala powder
1 bay leaf
2 tbs oil
Little asafoetida powder
Salt to taste

Method:
Wash and cut the cauliflower into small florets.
Heat oil in a wok, add the cumin seeds bay leaf and asafoetida.
When the cumin sizzles, add in the onion, ginger garlic paste.
Stir fry till the onions turn light brown.
Slow the heat and add in the tomatoes, chillie powder, garam masala
And salt. Stir fry till the tomatoes turn mushy
(At this stage you can sprinkle little water if the gravy is a bit dry)
Add in the cauliflower and the green peas.
Cook for about 5 minutes on reduced heat.
Ensure that the cauliflower is coated well with the spices.
Remove and garnish with cut coriander leaves.


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Madhu Sree
4th May 2009, 01:58 PM
:( Take care K, Let god will give u all the strength ... :bow:

Madhu Sree
5th May 2009, 11:48 AM
Bread thayir vadai :slurp:

Ingredients:

Bread - 6 slices
Curd or yogurt for diet preferences
Milk
Chillie power
Asafoetida
Salt

For Garnishing:

Coriander

Method:

Remove the brown parts at the side of the breads.

Soak the breads in Milk, squeeze it lightly and shape it as a ball or as the shape of a vada.

Add the bread balls in a serving bowl.

Add salt to the curd and Beat the curd with spoon. Now, add it to the bread balls. For diet concerns, you can juz add yogurt.

Sprinkle chillie powder, asafoetida to the content.

Garnish it with coriander leaves.

Yesterday I tried out this receipe and it came out so well. With addition to these, I also added onion fryams to the vada, which added flavour the vada. Like this, you can also try out with any combination like karaboondhi etc. etc.,.

People on diet can very well go for this receipe, as this dish is prepared with no oil content. :cool2:

Preparation time: Juz 10 mins wud do. :D

Nichiro
5th May 2009, 04:33 PM
Dear friends, I have heard that good things do not come single.
Bad things too do not come single.
We just recovered from a shock.
Since ours is a joint family, we have a great grandmother living with us. She is in her 90s.
(Nichiro uncle knows her as she was a great fan of his childhood memories)
Tuesday we found her slurring. Took her to hospital and found out that she had a massive stroke.
It stole the strength in her left arm, leg and also she cannot swallow. She cannot even sit.
Now she has become bedridden all of a sudden, feeding milk only through the tube in the nose, and wearing pampers.

Hospital has discharged her, brought her home in an ambulance.
Now added very big responsibility for us.
I think its God's testing time for us. We will face it.
I am taking life very simple now.
Well I got a recipe from a visitor, who came to visit her.
I am posting it for you all.
Thanks Kugan98

Hello Ma,

I can never forget my oldest fan.

I pray for her recovery.
My prayers are with your family.

I remember my dear sister at such crucial moments.
She was a pillar of strength for the whole family.

Please do take very good care of her.

Old people are mines of love and knowledge.

Nichiro

superspiczy
6th May 2009, 12:37 PM
Hi my dear frens...

I have opened up my own blogspot with some asian recipes. Do feel free to browse and support me.


http://www.sugaryspicez.blogspot.com/


Thank you

Superspiczy

superspiczy
6th May 2009, 10:14 PM
Carrot & Cauliflower Stir Fry

Ingredients:

Carrots- Cut into half (small)
Cauliflower-small
Garlic- minced
Red Chillies-Sliced
3tbsp Vegetarian Oyster sauce
1tsp Sesame Oil
1tsp Soy Sauce
1tsp Cornflour- mixed with water
Dash of white pepper

Method:
In a pan, add abit of oil. Add in Garlic, red chillies .stir fry till nice aroma. Add in the vegetables, vegetarian oyster sauce, soy sauce and sesame oil. Close with a lid and let the vegetables to cook for good 5mins. Lastly add in the cornflour mixture and pepper. Stir fry
till dry. remove from heat.


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Madhu Sree
6th May 2009, 11:52 PM
:roll: Dish peru enna :lol2:
is it kinda salad???????? :huh:

Nichiro
7th May 2009, 02:19 AM
:roll: Dish peru enna :lol2:
is it kinda salad???????? :huh:
when you fry veggies, they cease to be salads.
Iti s stir fried veggy dish.

suvai
7th May 2009, 03:47 AM
Hi Superspicy,
What are the contents of veg oyster sauce?
Never have I heard of it.
Good luck with yr blog.
tc
s

superspiczy
7th May 2009, 09:00 AM
ooops.. so sorry people... i was typing this post at 3.30am.. so i was kinda all sleepy!!! hehehe..

Its called Carrot n Cauliflower Stir Fry.

Vegetarian Oyster Sauce :Ideal for stir fries or any Asian recipe that calls for Oyster Sauce. Vegetarian oyster sauce is made with mushrooms instead of oysters but still maintains the traditional asian flavour.

I have attached a pic for all of u to view it. You can get it from any asian market. Its best to use Maggie Brand.


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superspiczy
8th May 2009, 10:05 AM
Tomato Soup

Ingredients:

1 onion- minced
1 small ginger- minced
2 cloves of garlic-minced
1 Cinnamon Stick
3-4 tomatoes(Boil it for 5mins, remove n smash it aside.
1tsp Pepper
1tsp Salt
Bunch of corriander Leaves
Sprigs of curry leaves
4cups of water
Oil

Method:
Heat pan with oil, Add in the cinnamon, onion, ginger and garlic and smashed tomatoes and saute it well. Add in water, salt , pepper and let it boil for a good 10mins. Lastly add in the corriander leaves & curry leaves.[u]


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Thalafanz
9th May 2009, 05:39 PM
:redjump: குகன் திரியை வலம் வரும் அனைத்து அன்னையர்களுக்கும் என் இனிய அன்னையர் தின வாழ்த்துகள்!!! :redjump:

Happy Mothers Day to all Kugan Thread visitors!!! :D

kugan98
11th May 2009, 04:00 PM
Friends I am sure you all must have guessed by now, yes our grandmother passed away on the 4th of May. She had a peaceful death.
She lived a full life untill she was 90 years old.
God bless her soul.

Thanks to everyone.
Kugan98

kugan98
11th May 2009, 04:11 PM
Madhu Sree thanks for your nice recipes.
Keep them coming.
Thanks. Kugan98

kugan98
11th May 2009, 04:12 PM
Nichiro uncle thanks for your kind concern.
She went to the lotus feet of the Lord peacefully. Thanks again uncle.
Kugan98

kugan98
11th May 2009, 04:14 PM
Super spiczy congrats on your blog.
Thanks for the nice recipes.
Thanks again.
Kugan98