Kugan's Kitchen

[kugan98]

Try this version of chicken rice.


CHICKEN RICE

Ingredients
For the chicken:
1 chicken, cut off legs and neck
2 tsp sesame oil
1 tsp light soy sauce

For the rice:
3 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper

Chilli sauce:
10 fresh red chillies seeded, pounded
2 cloves garlic, pounded
6cm piece ginger, pounded
1 tbsp oil
1 tbsp lime juice
1/2 tsp salt
1 tsp sugar

Garnishing:
Spring onion curls
Coriander leaves
Cucumber slices

Method
For the chicken: Bring water to a boil in a pot (the amount of water should be just enough to cover the whole chicken). Put in chicken and cook for nine to 10 minutes.

Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

Hang the chicken up to air. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside.

For the rice: Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. Garnish with cucumber slices, spring onion curls and coriander leaves.

For the chilli sauce: Combine all the sauce ingredients together, mix well and add a tablespoon of chicken stock oil skimmed from the stock or soup.

[Selviem]

Soup
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In a pressure pan, put 1/2 tsp of ghee or oil.
add cinnamon - 2 ,cloves - 2 ,elaichi -2
then add one big size onion cubed or 10 small onions .
(small onions will be good), pudhina and coriander leaves - 1 handful each ,fry for 3 minutes. then add crushed ginger garlic - 1 tsp fry for 2 minutes, tomatoes - 4 roughly chopped, fry for 5 minutes.
now add 4 cups of water, pepper jeera coarsely ground powder according to ur taste. For thickening the soup we can add toor dhal/pasiparuppu/oats - 1/4 cup. when it comes to boil , add salt , turmeric powder.
cover and cook in the slow fire for 4 whistles.
This is the basic receipe for the soup.Then u grind it in the mixer, strain it in the soup strainer and ready to serve, Check for spice and salt . If it is needed we can add before serving.
Variations:
-----------
Tomato & carrot soup : tomato - 5 to 6 , carrot - 1
Brocolli soup : Basic receipe & brocolli florets, pasiparuppu for thickening
Drumstick leaves soup / palak : Basic receipe & drumstick leaves 2 hand ful and 1 cup thin coconut milk , toor dhal is for thickening.
Yellow pumkin soup : basic receipe & yellow pumkin - 2 cups chopped, pasiparuppu for thickening.
white and green pumkin / sorakai - basic receipe & vegetable, toor dhal for thickening.
Mix vegetable soup : basic receipe, tomato - 3 , mix vegetables - beans, carrot, cauliflower, green peas, cabbage and pasiparuppu for thickening .

These soups are filling. A cup of the abovesaid soup , bowl of salad, 2 toast (wholemeal bread). can help for reducing the weight.

[kugan98]

Selvi, I think I must be troubling you a lot.
Sorry for the trouble.
Very good Selvi, basic soup with so many variations.
So daily its going to be a soup in my house for me.
Thank you, thank you Selvi.


I too will post one or two salads that I know.
Thanks. Kugan98

[Selviem]

hi kugan,
not at all, i am pleasure to do this. My receipes are good for dieting. Pl. u also post ur salad receipes.
selvi

[kugan98]

[tscii]
Moong dal sprout salad.


INGREDIENTS
• 2 cup sprouted moong dal
• 1 large, red onion peeled and finely chopped
• 1 large tomato, seeds removed and flesh chopped
. 1 cup cucumber chopped (remove the seeds)
• 2 tbs. fresh coriander leaves, chopped.
• 1-2 green chillies chopped
• A few mint leaves, must be tender leaves
DRESSING
• 1 tsp. good vinegar (could be malt or red wine or balsamic)
• Salt to taste
• Black pepper to taste
• 1/2 tsp. roast, coarsely ground cumin seed, optional

METHOD
1. Wash and drain the sprouts.
2. Place vinegar, salt, pepper, , cumin, in a small jar and shake well to make a dressing.
3. Place all salad ingredients in a bowl, pour dressing and mix gently.
4. Serve freshly made or chilled.


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[kugan98]

[tscii]Another chutney.

BRINJAL CHUTNEY

Ingredients:
1 cup of sliced brinjals
10 dried chillies cut into small pieces
2 tsp channa dal or pottu kadalai
4 cashew nuts
1 big onion chopped
2 pips of garlic sliced
1 small piece of ginger chopped
1 tsp tamarind paste less or more
1 sprig curry leaves
¼ tsp asafetida powder
Salt to taste

For seasoning:
¼ tsp mustard seeds
½ tsp urad dal
1 dried red chillie cut into pieces
Few curry leaves
Oil.

Method:
Put a wok on fire, add little oil and fry the brinjals. Remove.
In the same wok, add little oil, add in the onions, dried chillies,
Channa dal, garlic, ginger, cashew nuts, curry leaves
And fry till nicely roasted. Add in the tamarind paste and enough
Salt.and the asafetida powder . Stir nicely and remove.
Let it cool nicely, then use a mixie and blend the mixture first.
Then add the fried brinjals and blend once.
Remove it to a bowl.
Heat a pan, add little oil, add in the mustard seeds followed
By the urad dal , dry chillie and curry leaves.. Season well
And pour over the brinjal mixture. Goes well with dosa and idli.


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[kugan98]

[tscii]
RIDGE GOURD CHUTNEY

Ingredients:
2 cups tender ridge gourd chopped into ½” cubes
2 tbs grated coconut (optional)
4 green chillies chopped
2 tbs coriander leaves
2 small shallots
½ tbs tamarind paste (or to taste)
Salt to taste

Tempering:
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
1 red chillie broken
Oil

Method;
Heat ½ tsp oil and sauté the ridge gourd pieces
And green chillies nicely.
Then grind the cooked ridge gourd pieces with all
The other ingredients to a smooth paste.

Now heat a tsp of oil and add all the tempering ingredients.
Add tempering mix to ground chutney, mix and serve.


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[kugan98]

[tscii]
RIDGE GOURD SKIN TUVAYAL

Ingredients:
1 cup ridge gourd skins cut fine.
2 tbs grated coconut
1 tbs channa dal (optional)
3 dry red chillie
3 pips garlic
2 small shallots
Little ginger
1 tsp tamarind paste
1 sprig curry leaves
2 tsp oil
Salt to taste



Method:
Wash the ridge gourd skin and drain the water.
Heat 1 tsp of oil, sauté the ginger, garlic, shallots
Red chillie and tamarind paste. Mix nicely.
Now add the ridge gourd skin and the coconut.
Stir fry nicely till the skins shrink a bit.
Cool well, then grind them fine with enough salt.
serve with steaming rice.


Ridge gourd tuvayal ingredients.

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Ridge gourd skin tuvayal

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[superspiczy]

Kugan,

I tried the chicken rice for valentine's day and gave it to my boyfriend. He simply loved it... you are amazing kugan.

I roasted the chicken and it tasted better...
Thank you so much!!!

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[kugan98]

Superspiczy, I am glad that you like the recipe.
i too at times will fry the chicken, for better taste.

Were you formally from Malaysia?
Your request for the another recipe, I have asked my friend.
She tells me that it is an Indonesian dish.
I will post as soon as I get it.

I am from India, I learned all these recipes after
coming to Malaysia.

Happy Valentime's Day to everyone.
Kugan98