Dear Ramya
I loved all your mushroom recipes :slurp: Looks yummy! Will try when I get time and mushroom! :) And happy birthday!
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Dear Ramya
I loved all your mushroom recipes :slurp: Looks yummy! Will try when I get time and mushroom! :) And happy birthday!
Hello friends, sorry the haze caused havoc in my family.
Sore throat, headache, fever and things.
Have been missing you all. Thanks and take care, Kugan.
Up so early?! Take care Kugan'ka!
My dear friends, I received two pms, asking me why is Aarthii so special.
Every one is dear and special to me.
I have known Aarthii before starting the Kugan's Kitchen 1.
She has been like a sister from the time she was in Japan, with her hubby and kid Pranay.
Please do not take it as an offence.
I am sorry if I have hurt any one's feelings.:sad::sad:
Thanks and take care, my friends.
Kugan
Kugan I have a Sony Alpha 33 dslr camera..Iam an amateur in photography too...iam learning from various food photography websites..
Thanks Ramrish, I am glad that you liked all the presents.
Oh! you too love truffles like me:-D I have a sweet tooth:smokesmirk:
Good to know that you are an amateur in photography.
Please forward me the links too.
I am a tube light in all these things.
Thanks and take care, Kugan
NOTE: eyeing for an DSLR Cannon camera.:yessir:
Madhu Sree, dan,danu recipes er shoot pannureengga.
Very simple, and nice change from the usual rice dosai.
I am sure it will taste yummy with a nice special chutney.
Thanks Madhu for every thing. Keep writing.
Madhu, I remember posting a similar besan dosai, recipe given by my friend.
She calls it Chilla, but the ingredients are little different.
She has added little grated veges into the batter.
Let me locate and repost it.
Thanks and take care, Kugan
Welcome Dev, how is every thing going?
Have been missing you. How do you cope with little one's school.?
Thank you very much for your two recipes.
You know every one likes simple dishes like that for day to day cooking.
I have posted masala rava upma, before.
I do not think I have posted Masala rava kitchadi.
Let me try, I have so many recipes to try:grin::grin:
Thanks and take care, Kugan
Dear Crazy, thanks for your nice post.
Well at times my conscious will keep me awake, saying that I have not posted,
anything in the forum. So I will be up and start doing my job:-D
Moreover, I am up every day at 4.a,m in the morning.
Enough time for prayers, cooking for take away lunch for school.
Sending the kids out by 6.30 in the morning.
This is my daily routine. Thanks and take care. Kugan.
Crazy, I love your stupid questions.
At times they are very useful to many.
Crazy, you can just grind ginger and garlic seprately and keep in the fridge and use.
Or you can do it as I do.
Here is the method:
.GINGER GARLIC PASTE:
300 grms garlic pearls cleaned and dry. (Use freshly peeled garlic)
200 grms ginger cleaned cut and dry
½ tsp turmeric powder
1 tsp kosher salt
3 tbs vegetable oil or more.
Method:
Heat the oil in a pan till very hot. Keep aside to cool.
In a food processor, or mixie pluse all the remaining ingredients.
Slowly keep on adding the oil till all the ingredients are well mixed.
Remove and store in a GLASS container with an airtight lid.
It will stay good for a month or more.
It will not turn green.
Store it in the refrigerator . Use only a dry spoon.
Immediately put it back in the fridge after using.
Turmeric and oil serve as natural preservatives.
http://farm6.static.flickr.com/5133/...ecce537a_z.jpg
Nithi Sree, here is the green curry paste recipe.
Enjoy making the green curry. Kugan
GREEN CURRY PASTE
Ingredients:
1 large bunch of coriander leaves
6 green chillies
1 tbs finely sliced lemon grass
1 tsp finely sliced galangal
3 pips garlic
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp ground cumin
½ tsp finely sliced kaffir lime rind, only the green part
1 tbs lime juice
1 tbs fish sauce
1 tbs soy sauce
Method:
Pound the peppercorns, coriander seeds, and cumin seeds first.
Now add all the ingredients into a mixie.
Grind to to a smooth paste.
Remove and store in a fridge.
It will keep well for about 3 weeks.
http://farm6.staticflickr.com/5239/7...1acb26c8_z.jpg