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Thread: Kugan's Kitchen

  1. #1491
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    NOV anna thanks for everything.
    It would not have been possible, without you and ALL MY DEAR FRIENDS. Thanks again Anna, and all my friends.
    Thanks, thanks. Kugan98
    Chefs are just like children.
    They should be seen not heard.

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  3. #1492
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Thanks Selviem, its all your thread also.
    I am very proud of everyone, who made it happen.
    Thanks for your wishes. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  4. #1493
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    [tscii]
    Every year in the month of Ramadan, the mosques in Malaysia prepare a porridge called BUBUR LAMBUK.
    I have heard my friends say that it is very tasty.
    Normally they add beef to the porridge.
    This year I made a vegetarian version of it.
    Everyone in my house enjoyed it.


    VEGETARIAN BUBUR LAMBUK

    Ingredients:
    500 grms perfumed Siamese rice or Basmathi rice. Soaked for 15 minutes, and strained
    90 grms small onions pounded
    70 grms garlic crushed
    30 grms ginger paste
    1 tbs cumin seeds
    1 tbs fenugreek seeds
    1 tsp black pepper powder
    6 green chillies chopped
    200 grms carrot cubed
    200 grms potato cubed
    200 grms beans cut into ½ inch in length
    200 grms cauliflower florets
    3 tbs chopped mint leaves
    3 tbs chopped coriander leaves
    80 grms ghee
    3 c.m cinnamon stick
    3 star anise
    5 cardamoms
    1 litre of water
    300 ml thick coconut milk
    Salt to taste
    Onion cripis

    Method:
    Boil or steam the carrots, potatoes, beans, and cauliflower. Keep aside.
    Heat ghee in a pot, add in the cardamoms, aniseed and cinnamon stick.
    Now add in the cumin and fenugreek seeds. Sauté well.
    Add in the crushed onions, ginger and garlic. Stir well till the onion browns little.add in the green chillie and stir well again.

    Now add in the strained rice and give it a good stir.
    Add the 1 litre of water and allow it to cook slowly in a medium flame.
    Check to see the consistency of the rice, add more water if needed.
    Add in the salt, once the porridge is well cooked, add in the coconut milk. Keep stirring so that the porridge does not stick to the pot.

    The rice must be well cooked,add in steamed vegetables, and pepper powder. Give a good stir.
    Now add in the mint and coriander leaves, stir nicely.
    Remove and serve hot garnish with the onion crisps.

    Note: I made paruppu tuvayal to accompany the porridge.

    [html:389ea188bb]

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    Chefs are just like children.
    They should be seen not heard.

  5. #1494
    Regular Hubber nithishri's Avatar
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    Kugan ka ..congrats on ur 100th page , great way to go .... My best wishes with you always

  6. #1495
    Regular Hubber nithishri's Avatar
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    Suvai ka .. i prepared ur aunts biriyani ka .. SUPER a vandhiruku .. you were right .. it was all about frying the items in the right manner

    Thank u ka ..
    I had called in my friends for lunch .. and one of my friend commented that is was better than thallapakattu mutton biriyani and that he would turn vegetarian iff somebody cooks such AWESOME Biriyani

    Friends are still at home , but i couldnt withheld the joy to inform you how good it came out
    Thanks again

  7. #1496
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Thanks Nithi, you are also part of the team, so pat yourself also.
    Take care. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  8. #1497
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    [tscii]
    Radna, or Ladna, according to my friend means
    “pour on your face” That is cook the noodles and put them
    On the plate, then make the gravy or soup and pour on the top.
    I had a good laugh on the phone with her. Here is the recipe.


    LADNA OR RADNA VEGETARIAN

    Ingredients:
    4 cups of fresh flat rice noodles (kueh teow)
    1 tbs oil
    1 tbs light soy sauce

    5 pips of garlic smashed
    1 tbs ginger paste
    1 inion chopped fine
    2 tsp Thai chillies minced (bird chillie)
    1 kaffir lime leaf sliced very fine
    2 tbs of Thai Basil leaves

    ½ cup mushrooms sliced
    ¼ cup carrots sliced
    ¼ cup broccoli florets
    ¼ cup cauliflower florets
    1 bok choy cut or ¼ cup Napa cabbage sliced

    1 cup of mushroom broth or vege stock
    2 cups or little more water
    Pepper to taste
    2 or more tbs of light soy sauce
    1 tbs of dark soy sauce
    1 tbs vegetarian oyster sauce
    1 tbs yellow bean sauce
    Little sugar
    1 tbs of corn flour
    1 tbs oil for frying

    Little thinly sliced scallions
    Deep fried onion crisps
    1 tofu fried and sliced
    ¼ fresh lime per serving.

    Method:
    Heat a non-stick pan with the 1 tbs of oil. Add the fresh noodles,
    Add the 1 tbs of light soy sauce. stir to get every thing mixed.
    Fry for a minute and remove to a container.

    Next steam all the veges and keep aside

    Heat oil in a wok, add in the crushed garlic and ginger paste.
    Stir fry nicely. Add in the onions and fry till the onions are lightly browned. Add in the chillies, kaffir lime leaves and basil.
    Sauté well, add in the water, mushroom broth, let it boil.
    Add in all the sauces, sugar, pepper and salt if needed.

    Once it has boiled well, mix the corn flour powder with little water
    And add to the boiling soup. Keep stirring while you pour the flour.
    Once the soup has thicken a bit, add in the steamed veges and remove.

    Arrange the fried noodles on a plate, spoon the gravy over the noodles.
    Garnish with the cut scallions, fried onion crisps, fried sliced tofu, cut lime and fresh cut red chillies. Serve hot.


    NOTE: According to my friend, you can even stir fry the veges and add the soup ingredients in one go. She feels the veges will retain their colour if you steam and add.
    Also the soup would be very tasty if you add prawns, crabs, calamari,
    Fish sauce and things.
    Add the sauces according to your taste

    [html:9d65da03d0]

    [/html:9d65da03d0]
    Chefs are just like children.
    They should be seen not heard.

  9. #1498
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    A sweet to celebrate the occasion

    THIRATTU PAL

    Ingredients:
    1 litre fresh cows milk
    400 grms sugar
    1 tsp ghee
    Little cardamom powder

    Method:
    In a thick bottomed and broad mouthed vessel boil the milk.
    When it starts to boil, keep the flame on very low heat.
    Keep stirring the milk as it keeps reducing.
    When it reaches a slushy consistency, add the sugar.
    Keep on stirring the milk, it will further reduce.
    Now add the ghee and the cardamom powder.
    Stir nicely and remove when consistency is still soft.
    Do not allow it to become solid.
    Serve while still warm

    [html:cb2723cbd8]

    [/html:cb2723cbd8]
    Chefs are just like children.
    They should be seen not heard.

  10. #1499
    Senior Member Veteran Hubber suvai's Avatar
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    Congrats Kugan nga on reaching the 100th page!!! awesome!!! I am glad I have been following your thread from page to page

    Nithi.....I am really flattered that your friends compared my aunts Biriyani to Thalapakttu (ive heard alot about thalapakattu biriyani too) but never would know how it tastes.
    So happy that your friends enjoyed it.....glad u took the key tip of frying seriously. Thanks for letting us know of the outcome....the priais obviously goes to kugan also for generously posting it with the recipe & a perfect picture....& also to u for trying it out .

    Kugan nga...thank u for the Radna recipe....will try it soon & let you know

  11. #1500
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Thanks Suvai, really you are the ardent supporter of Kugan's Kitchen. Thanks again. Take care. Kugan98
    Chefs are just like children.
    They should be seen not heard.

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