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Thread: Kugan's Kitchen

  1. #21
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Another method is,

    2o pips of garlic
    15 dry red chillies
    1 tsp tamarind paste
    little jaggery
    salt to taste
    2 tbs of oil

    Method:
    soak the dry chillies for 1/2 an hour.
    Squeeze the water, then grind everything except the oil.
    Then in a pan fry the paste till all the moisture evaporates.
    Then add in the oil, mix nicely. Remove and serve.

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  3. #22
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    [tscii]Quick meal for batchelors.

    FRIED PENNE

    Ingredients:
    2 cups penne
    1 onion chopped
    1 tomato chopped
    2 pips garlic chopped
    1 green bell pepper cut into small cubes
    4 tsp tomato sauce
    1 tsp meat masala powder
    3 tsp oil

    Method:
    Boil the penne with salt till cooked
    Drain and rinse in cold water.
    Add ½ tsp of oil to the cooked pasta
    To keep them separate.
    Heat 3 tsp of oil in a wok.
    Add onions, garlic and sauté till the onions
    Are transparent. Add in the bell pepper, tomatoes
    Sauté for about 2 minutes. Add in the tomato sauce
    Salt, pepper powder and the meat curry powder.
    Fry for a minute, add the cooked pasta.
    Mix well with the masala. The pasta is ready to serve.



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  4. #23
    Senior Member Veteran Hubber sarna_blr's Avatar
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    :wow: nice thread

    nandu fry or nandu curry eppadi seiradhunnu sollunga..pls...

    thanks in Advance...
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  5. #24
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    [tscii]Here is the crab recipe.


    CRAB PERATTAL

    Medium crabs 6
    Big onion 1 sliced
    Grated coconut 3 tbs --stir fried
    Kas-kas 1 tsp --stir fried
    Aniseed 1 tsp --stir fried
    Pottu kadalai 1 tsp or channa dal
    Garlic paste 1 tsp
    Ginger paste 1 tsp
    Fish curry powder 1 tbs
    Chilli powder 1 tsp ---for extra hot
    Tumeric powder ¼ tsp
    Tamarind juice ½ cup from a small marble sized tamarind ba#ll.
    Salt to taste
    Oil about 2 tbs

    For tempering
    One inch cinnamon stick 1
    Cloves 2
    Cardamoms 2
    Star anise 2
    Curry leaves 1 stalk

    Method:
    Clean the crabs, remove the shell. Break off the legs and also the claws.
    Use your chopper and bash the claws once.
    Pound the small legs in a pounding stone . Add ½ cup of water and squeeze out the juice.
    Discard the legs.
    Grind to a paste, the fried coconut, kas-kas, aniseed, and pottu kadalai.
    Make a paste with fish curry powder, chilli powder,and tumeric powder.
    Heat the kadai with oil. Add in the spices , when they splutter, add in the sliced onion, and let it turn limp. Add the garic and ginger paste, fry for a second..
    Add in the fish curry paste mixture,and the coconut paste mixture.
    Fry nicely, add in the tamarind juice, and juice from the crab legs.
    Add salt to taste, and the curry leaves. Let it boil,till the gravy is a bit thick..
    Add in the crabs and the bashed claws , give a good stir, so that there is masala on the crab pieces.
    Dish out as soon as the crabs are cooked, and serve with steaming rice.

    Note: Keep a box of tissue by the side to blow your nose while eating the crabs.

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  6. #25
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    [tscii]Try this rice uppuma for a change.

    RICE RAVA UPPUMA

    Ingredients:
    1 cup rice rava
    5 green chillies sliced
    1 tsp crushed pepper corns
    2 tbs fresh coconut (optional )
    2 tbs green peas ( optional) I did not use
    1 tbs chopped coriander leaves
    2 ½ cups water
    2 tbs oil or ghee
    Salt to taste

    For seasonings:
    ½ tsp mustard seeds
    1 tsp urad dal 2 tsp
    1 tsp cumin seeds
    2 tsp bengal gram dal
    1 pinch of asafotida
    1 sprig curry leaves
    1 tbs cashew nuts (optional )
    1 dried red chillie cut into small pieces.

    Method:
    Heat a wok, and pour in the oil or ghee.
    Add in the seasonings one by one and fry till the dals
    Turn slightly brown. adAdd in the sliced chillies .
    Stir for a moment, add in the water, salt and pepper corns.
    You can add in the green peas now if you are using.
    Bring to a boil, reduce the heat and add in the rava little by little
    While stirring it slowly. Stir well so that all the spices
    Have mixed well. Close with a lid and let it cook for a minute
    On a very, very slow flame. Stir now and then cook till all the
    Water is absorbed. Now add in the fresh coconut and stir well.
    Remove from the stove and garnish with coriander leaves.
    Serve with the chutney of your choice.
    I have tomato thokku with the uppuma.

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  7. #26
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    My Imageshack is giving me some problem.
    I will upload the picture later. Thanks.

  8. #27
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's kitchen

    [tscii]Now for a panner dish.

    PANNER DELIGHT

    Ingredients:

    300 grms panner or tofu cut into rectangles and lightly fried
    300 grms of button or oyster mushroom sliced
    2 big onions chopped
    2 tomatoes chopped
    5 green chillies slit into 4 and cut across
    2 tsp chillie powder
    1 tsp cumin seed powder
    ½ tsp gram masala powder
    2 tsp of ginger garlic paste
    1 cup thick curds beaten well ½ cup of water
    10 cashew nuts
    Salt to taste
    oil

    To be sauted and ground:
    1 cup chopped onion
    1 ½ cup chopped tomatoes
    10 cashew nuts

    Method:
    Pour 2 tbs of oil in a wok, add the cashew nuts, green chillies
    Onions, ginger garlic paste and sauté till the onions are lightly
    Brown. Then add in the tomatoes and stir for a minute.
    Now add in the ground masala and stir for another minute.
    In the mixture now add the chillie powder, cumin powder,
    Gram masala powder salt and mix well.
    Now add the well beaten curds and cook till the oil rises.
    Add in the mushrooms and panner and cook till the mushrooms
    Are cooked. Garnish with coriander leaves and serve.
    This dish will look grand when served with naan or chappati
    To our guests.

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  9. #28
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    [tscii]Try this thokku you will love it.


    TOMATO THOKKU

    INGREDIENTS
    Ripe Tomatoes 1 kg
    Tamarind 80 grms
    Chilli Powder 70 grms
    Mustard 2 tbsps
    Fenugreek 2 tbsps
    Asfoetida 1 teasp
    Salt 2 tbsps – or to taste
    Oil 250 ml – or 1 cup gingly oil
    Mustard 1 teasp - for tampering

    METHOD OF PREPARATION

    Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
    Remove the bowl from the steamer.
    Remove the tomatoes with a perforated spoon.
    When the tomatoes become cold, remove the skins and blend it in a blender.
    There will be tomato juice in the bowl.
    Soak the tamarind in the juice. (add little hot water if the juice is not enough )
    Make a thick extract,remove all fibres and scum.
    Roast the funugreek and mustard , and powder it.
    Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
    Let it boil, till the water evoparates.
    Keep stirring all the time.
    Now add the chillie , mustard, and fenugreek powders, and also the salt.
    Stir till the oil starts leaving.
    Remove it and let it cool. When cold, fill up in a clean bottle.
    It keeps well in a fridge for about 2 months.


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  10. #29
    Administrator Platinum Hubber NOV's Avatar
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    -message removed-
    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  11. #30
    Administrator Platinum Hubber NOV's Avatar
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    Apologies to Kugan98, who has clarified some of my doubts.

    Please continue your good work, uninterrupted, henceforth.
    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

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