Page 51 of 151 FirstFirst ... 41495051525361101 ... LastLast
Results 501 to 510 of 1504

Thread: Kugan's Kitchen

  1. #501
    superspiczy's Avatar
    Join Date
    Oct 2008
    Location
    Brisbane
    Posts
    112
    Post Thanks / Like
    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

  2. # ADS
    Circuit advertisement
    Join Date
    Always
    Location
    Advertising world
    Posts
    Many
     

  3. #502
    Senior Member Veteran Hubber
    Join Date
    Nov 2004
    Posts
    4,774
    Post Thanks / Like
    "RED CAPSICUM CHUTNEY "... I tried this chutney for the first time from this blog( http://www.nandyala.org/mahanandi/in...&submit=Search ) about a yr ago & am a fan of it since then... I make it atleast once a week...yummy yum!!!...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

  4. #503
    Senior Member Diamond Hubber kugan98's Avatar
    Join Date
    May 2008
    Posts
    4,071
    Post Thanks / Like

    kugan's kitchen

    [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.

    [html:4f82ed7979]

    [/html:4f82ed7979]
    Chefs are just like children.
    They should be seen not heard.

  5. #504
    Senior Member Diamond Hubber kugan98's Avatar
    Join Date
    May 2008
    Posts
    4,071
    Post Thanks / Like

    Kugan's Kitchen

    [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.

    [html:2bc42dfc34]

    [/html:2bc42dfc34]


    The cabbage chutney.

    [html:2bc42dfc34]

    [/html:2bc42dfc34]
    Chefs are just like children.
    They should be seen not heard.

  6. #505
    Senior Member Diamond Hubber kugan98's Avatar
    Join Date
    May 2008
    Posts
    4,071
    Post Thanks / Like

    Kugan's Kitchen

    Thanks Superspiczy, waiting for your Asian recipes.
    Kugan98
    Chefs are just like children.
    They should be seen not heard.

  7. #506

    Join Date
    Apr 2008
    Location
    Middle east
    Posts
    698
    Post Thanks / Like
    hi kugan
    yesterday i tried ur red capsicum chutney, it was very tasty. We had it with chapathi.
    selvi

  8. #507
    Seasoned Hubber
    Join Date
    Apr 2007
    Location
    Toottukudi
    Posts
    1,684
    Post Thanks / Like
    Quote Originally Posted by suvai
    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 Thanks

    Quote Originally Posted by kugan98
    [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.

  9. #508

    Join Date
    Apr 2008
    Location
    Middle east
    Posts
    698
    Post Thanks / Like
    Hi Thalafanz,
    thanks for ur warm welcome. we enjoy this thread.
    selvi

  10. #509

    Join Date
    Apr 2008
    Location
    Middle east
    Posts
    698
    Post Thanks / Like
    hi kugan,
    can u pl. send me the receipe of brownie. planning to make tomorrow .
    selvi
    Hi friends

  11. #510
    Senior Member Veteran Hubber suvai's Avatar
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    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 Thanks

Page 51 of 151 FirstFirst ... 41495051525361101 ... LastLast

Similar Threads

  1. Kugan's Kitchen Part 6
    By kugan98 in forum Indian Food
    Replies: 3965
    Last Post: 15th April 2012, 05:57 PM
  2. Kugan's Kitchen Part 2
    By kugan98 in forum Indian Food
    Replies: 1498
    Last Post: 5th April 2011, 03:28 PM
  3. Kugan's Kitchen Part 5
    By kugan98 in forum Indian Food
    Replies: 1486
    Last Post: 10th November 2010, 11:34 AM
  4. Kugan's Kitchen Part 4
    By kugan98 in forum Indian Food
    Replies: 1511
    Last Post: 16th July 2010, 09:47 PM
  5. KUGAN'S KITCHEN PART 3
    By kugan98 in forum Indian Food
    Replies: 1491
    Last Post: 18th March 2010, 07:01 PM

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •