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Thread: Kugan's Kitchen Part 2

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    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Dear Herment uncle thanks for your blessings.
    I am opening Kugan's thread Part 2 with your blessings.
    Thanks uncle. Kugan98

    see here for part 1: http://www.mayyam.com/hub/viewtopic....892612#1892612

    KUGAN'S KITCHEN PART 2

    compiled by Dev

    CHIROTTI
    Badam milk
    Superspiczy’s Ipoh Hor Fun
    Chicken Broth
    Chili Soy Sauce( CAN BE USED FOR rADNA/LADNA)
    PUMPKIN PAYASAM
    Veges In Sweet Sour Sauce

    BBQ STING RAY SAMBAL
    SEEM PAAL
    Onion chutney: USING COCONUT OIL

    HYDERABADI BIRYANI
    TOMATO RAVA UPMA
    SOFT ONION PAKORAS
    BRINJALS IN PEANUT SAUCE -side dish for biryani
    KAARA SEEDAI
    TIPS-KAARA SEEDAI

    MASALA CASHEW NUTS
    VILLAGE SAMBAR
    RIDGE GOURD PAAL CURRY
    IDLY MANCHURIAN

    PLANTAIN PEPPER FRY
    CUCUMBER WITH DAL
    SWEET PONGGAL
    AYAM LEMAK CHILLI PADI (COCONUT CHICKEN WIT BIRD EYE CHILL) SPICY GARLIC BUTTER PRAWNS

    Murungaikai kara kulambu(chettinad style)
    Peanut Chutney-USING TOMATO & DHALS

    Vegetarian cutlets
    Kueh Makmur (Leaf biscuits with Peanuts)
    Oats Porridge
    Okra raitha / Vendakaai Pachidi

    Potato masala
    FALOODA
    cendol
    MALAYSIAN CENDOL

    VEGETARIAN NASI LEMAK (rice in coconut milk)
    ONION SAMBAL
    MYSORE RASAM

    mysore rasam
    Egg Pepper Masala
    Butter chicken
    BRINJAL GOTSHU
    Red chilly chutney

    MOONG DAL SOUP
    MOTCHAI WITH COCONUT AND CASHEW
    MUSHROOM SOUP
    BANANA PORRIDGE
    EGG SAMBAL
    RIBENA LYCHEE DRINK

    TOFU BUTTER MASALA
    Kalakand
    Papri Chaat
    NEYPAAYASAM

    CURD VADAI
    METHU VADAI
    MASALA VADAI

    Thayir masala for chappathi
    PANAKAM
    MANGO LASSI
    How to grind urad vadai batter
    POTATO BONDA

    Mint Rice
    OATS PONGAL
    OATS UPMA

    RADISH RAITHA (1)
    RADISH RAITHA (2)
    VAALAI POO KOOTU
    adai
    RADISH PORIYAL
    STEAMED BLACK BEAN PAU
    RAAGI UPMA

    CRISPY SOFT ADAI
    Authentic Adai
    masala adai

    RADISH KOOTU
    SAMBAR SAADHAM
    CUMIN WATER
    SPROUTED MOONG SALAD
    Sweet Corn chaat
    Sweet corn with italian herbs

    STEAMED RICE AND FRESH COCONUT BALLS
    Steamed Sweet Rice Kozhukkatai
    BREAD UPUMMA

    SUGIYAN STEAMED FISH
    Thayir Roti
    Kids Party menu

    Kids Party menu
    CHICKEN LOLLIPOP

    Sprout & carrot salad
    CHOW CHOW KOOTU
    CHICK PEAS SALAD
    Godamba Dosai(wheat flour dosai)

    wheat dosa
    SAMBAR SAATHAM

    Carrot Sandwich
    VEGETARIAN THAI PAPAYA SALAD
    VEGETARIAN THAI MANGO SALAD
    STUFFED TOFU
    BROCCOLI CARROT SALAD

    Mixed salad
    VAALAKKAI PODIMAS (PLANTAIN)
    VAALAKKAI SKIN PORIYAL

    Sprout moong kuzhambu
    salad

    RAJMA PULAO
    broad beans poriyal: (method 1,2,3)
    SNAKE GOURD RAITHA
    CARAMALISED BANANAS

    CRACKED WHEAT UPMA
    eggless cake & cookies
    healthy sweet dish using rice flakes

    Rava Uppuma uthir uthir
    LEMON RICE NOODLES
    eggless cakes/cookies
    Mushroom curry
    caramel bananas

    MASALA TEA
    POTATO AND CABBAGE SUBZI
    Chilly chapathi or masala chapathi

    veggie chapathis
    FRIED CHAPPATHI MINI IDLIS IN SAMBAR
    RESTAURANT STYLE ADAI & AVIAL
    lunchbox recipes for kids

    EGGLESS CARAMEL PUDDING
    CARROT TOMATO CHUTNEY
    Spinach veg subzi
    steamed coconut and rice balls tips
    calzone/stromboli

    ARISI UPMA
    South Indian style veg Pulao(veg rice or kaai saadham)

    MASALA MINI IDLIS
    White khorma

    SWEET POTATO CHUTNEY
    FRIED OR GRILLED BRINJALS WITH SAUCE
    Stuffed Brinjals

    SWEET POTATO ADAI
    Venthaya Dosai
    Vellapoondu chutney(garlic chutney)

    PEPPER MINI IDLIS
    White khorma
    TOFU AND CAPSICUM
    White kurma
    Kitchadi rice

    BUTTER PRAWNS
    Kashmiri chicken-taste like chicken 65
    omurice

    funugreek dosa and garlic chutney
    ragi dosa/ragi idli
    bittergourd masala grill

    simple kuruma for Idly/Chappati -Arthii
    Kitchadi rice
    RICE PARUPPU KICHADI
    PARUPPU URUNDAI KULAMBU
    Aapam

    Tamarind rice(using leftover rice)
    Maampazha Pulliseeri
    Tips for sugar syrups
    Tuvaram Dhal And Greens Creamy Sauce

    KMP aka Kongunadu molagu podi or Kongu special masala powder
    Arisiyum paruppu saadham(Kongu special)
    Brinjal-potato poriyal for arisiyum paruppu saadham:

    Greenmoong dhalpachchai payaru kadanjadhu)
    Uppu Paruppu
    Thanni thaalicha saadham(Kongu special)
    SWEET POTATO ADAI
    SWEET POTATO CHAPATHI
    Tamarind rice(using leftover rice)

    Aarthii's Kurma
    moong dal

    masala puffed rice(thaalicha pori)
    TEMPLE PULIOHARA
    Rajma (Red Kidney beans) Curry.
    Tomato-onion pulikulambu

    kitchadi rice, with little variation
    kongunadu molagu podi with
    small measurement (KMP)
    SAGO PAYASAM

    Uppu Paruppu
    Thanni thaalicha saadham(Kongu special):
    Brinjal-potato poriyal for arisiyum paruppu saadham
    SARKARA UPPERI ( Sweet Plantain Chips)
    KMP uses
    Pulikaachal
    puliyodharai (puli saadham)

    paruppu urundai kulambu
    Tomato-onion pulikulambu
    Stuffed Brinjals

    ULUNTHA KANJI ( PAYASAM )
    TAYIR SEMIYA(curd semiya)
    FISH CURRY with ladies finger
    eggless cakes & cookies

    THAI TOFU RED CURRY
    Macroni with baked beans:
    PANDAN CHICKEN
    MUTTON CURRY
    eggless banana cake(whole wheat_ oats)
    ONION UTHAPPAM

    Dhansak (vegetarian)
    patchadi- tirunelveli dish
    paruppu kulambu: (mom style)
    Paruppu kulambu
    ulunthu satham

    urundai palakai(breadfruit) curry
    urundai palakai uperi

    Palakkai aka breadfruit
    Dhansak
    KANJEEVARAM IDLI
    GOTHAMBA PRADHAMAN (broken wheat payasam)
    COCONUT MILK RICE

    QUINOA KITCHADI
    COUSCOUS WITH CHICK PEAS
    basic couscous
    SAVOURY SLICES
    Breakfast spread by Kugan

    BITTER GOURD THEEYAL
    APPALA CURRY
    APPALA KUTTO (appala kootu)
    PULI AVAL

    AVAL WITH BROWN SUGAR
    AVAL WITH MILK SUGAR & GHEE
    KEERAI VADAI

    roti jala
    Roti Jala or Malaysian lacy pan cake
    ulunthu satham:

    DOUGHNUTS MURUNGAI LEAVES RASAM
    tomato potato masala for roti jala
    Vendaikka Kulambu (ladiesfinger curry that tastes like fish curry)

    chinese five spice powder
    KARTHIGAI SWEET AAPAM (sweet banana paniyaram)
    PORI URUNDAI

    KADALAI URUNDAI
    ONION BRINJAL

    FILTER COFFEE
    DRUMSTICK LEAVES ERISSEI
    POTATO TOMATO CURRY(similar to chicken curry-good combination for roti jala)

    Milagu Roti
    AVRAKKAI MASALA PORIYAL
    Sprouts

    IDLI MILAGAI PODI
    Brahmin style Idli Dosai Podi
    KOVAKAI PORIYAL (Tindora poriyal)

    Coffee powder, filter coffee tips
    ROTI ARAB
    SWEET POTATO STEW
    grilled veges

    ORANGE BREAD
    SAGO PUDDING
    EGGLESS COFFEE CAKE

    CHEESEY VEGETABLE CASSEROLE
    SPICY SOYA CURRY
    CLUSTER BEANS WITH SESAME SEEDS

    SAGO VERMICELLI PAYASAM
    crispy ghee dosa, sprinkled with sugar

    DRIED FISH CURRY (Karuvatu kulambu)
    Small onion theeyal
    Thayir Patchadi for bananaleaf lunch

    THAI PINEAPPLE FRIED RICE
    CAULIFLOWER PULAO
    OKRA PACHADI (VENDI )
    INGII THAYIR ( KERALA DISH )
    LEMON GRASS RICE

    Kashmiri Pulav
    RIPE PLANTAIN JAM(nenthiram pala jam)
    PAZHA PRADHAMAN( Banana payasam)
    Potato Kuruma

    Annis Special thenga saadham
    coriander chutney
    Home remedies for cold

    Eggless Chocolate Cake
    THENGAVADA
    eggless cakes

    SWEET MANGO CURRY
    BANANA PANCAKES
    Potato Kuruma
    BESAN CURD BRINJALS
    Porikadalai Thuvaiyal (pottukadalai chutney for variety rice)

    moong sprouts pulav
    IDICHU PILINJA PAYASAM
    VEGETARIAN(eggless) FRUIT CAKE

    APPLE JAM
    KUIH LAPIS (LAYERED CAKE)

    Badam Kheer
    RAGI (KEZHVARAGU ) KALI
    KEZHVARAGU KOOZH (ragi khool)

    KAYA ( COCONUT JAM )
    MIXED VEGE WITH CHICKEN
    TALCHA (Dhalcha / dalcha)
    Drumstick leaves Curry :: Murungai keerai kulambu

    CHICKEN RASAM
    CHILLIE PRAWNS

    Plain Salna for parotta
    CHICKEN SALNA
    VEGETARIAN SALNA FOR PAROTTA
    BANANA STEM KUTOO (vazhai thandu kootu)
    TAPIOCA WITH COCONUT
    STEAMED RIPE PLANTAINS

    FRIED JACKFRUIT IN GRAVY
    VEGETARIAN SALNA FOR PAROTTA

    BINGKA BERAS
    BROAD BEANS PAAL CURRY
    Drumstick leaves sambar
    SEVEN CUP CAKE
    Avaraikai Mothai

    Keerai Kulambu
    surakai porima
    Drumstick leaves Curry :: Murungai keerai kulambu
    TOMATO PACHADI
    BAJII
    Burrito Malaysian Style
    karuvadagam-substitution
    FRIED PAPPADAM IN SPICY SAUCE ( KERALA DISH )

    RIDGE GOURD DELIGHT
    RIDGE GOURD IN MASALA
    ORANGE MARMALADE

    bread bajji
    gelatin-substitutes
    COCONUT RICE

    EGGLESS ORANGE CAKE
    TAPIOCA IN MASALA
    EGGLESS COFFEE CAKE with icing
    HOT,HOT TAPIOCA

    MILK JELLY (pink rose jelly)
    Chefs are just like children.
    They should be seen not heard.

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  3. #2
    Senior Member Diamond Hubber kugan98's Avatar
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    [tscii]
    Well my first recipe is a sweet one dedicated to my lovely Suvai.
    Suvai here is your request.


    CHIROTTI

    Ingredients:
    1 cup all purpose flour
    2 tsp rice flour
    2 tsp fine sooji
    1 ½ tbs ghee
    Little salt.

    For paste:
    1 ths ghee
    1 tbs rice flour

    For seasoning
    ½ cup castor sugar
    ½ tsp cardamom powder

    Oil for frying

    Method:
    Mix flours, sooji, ghee and salt.
    Add enough water to make it into a dough.
    The dough should be soft and tight.
    Keep the dough aside for about an hour.

    Mix the ghee and flour to make a paste, keep aside.

    Mix the sugar and cardamom powder and keep aside.

    Roll out the dough into about 7 small chappatis.
    On the first chappati apply little of the paste all over the chappati.
    Keep the next chappati on the first one
    Keep the second chappati slightly down, it should not cover the first one. Repeat the procedure to stack up all the 7 chappatis.

    Roll the resulting chappati into a log. Let it sit in the fridge for about 20 minutes.
    Now cut this log laterally so that you get little circles of dough with little spirals inside. Now roll out the little circles gently.
    Heat the oil and deep fry the circles until golden brown on medium heat. Remove and sprinkle the sugar cardamom mixture.
    Let it cool well before storing in a air tight container.

    Note: I have friends who eat this chirotti with hot badam milk.

    [html:32a8faad3c]

    [/html:32a8faad3c]
    Chefs are just like children.
    They should be seen not heard.

  4. #3

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    kugan,
    congrats for opening part 2.
    we call the above receipe as badam puri. procedure is the same, but after frying it, we make a sugar , dip all the puris one by one and keep it for some time and it is ready to serve.
    Hi friends

  5. #4
    Senior Member Veteran Hubber suvai's Avatar
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    thank u nga kugan for Chirotti recipe.....yep its the same one....ive tasted it at my friends place...& loved it. U r awesome...for getting the recipe / trying & posting it...thank u once again for all the hard work u put.

  6. #5
    Senior Member Regular Hubber nithishri's Avatar
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    Kugan ka ..like you said i patted myself for being a part of the lovely thread

    I must say what an entry to start off the second thread..Chirotti, this is like one of the best desert in karnataka..

    Like selvi akka mentioned the chirottis also are dipped into the sugar syrup with a little saffron and lemon juice, thats what i have heard..

    As i enjoy a milder version of it .. amma usually dipped the hot fried chirottis into badam milk and turned into a chirotti payasam
    The taste of hot chirottis in badam milk , when the chirotis are jus tending to take in some juices of badam milk is when one has to relish it .......


  7. #6
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Thanks Selviem for the tips.
    Did you come across any new recipes while on holiday?
    Post them if you have.
    Thanks Selviem. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  8. #7
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Suvai I am very happy that it is the same.
    Its very simple to make.
    Enjoy as Selviem has suggested
    Or as Nithi said, soak in the badam milk.


    To make the badam milk:
    20 badams
    1/2 litre milk

    Method:
    soak the badam for about an hour.
    remove the skin and grind to a paste.
    add the paste to the milk and boil to a thick consistency.
    serve the chirotti with the hot milk.

    Thanks. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  9. #8
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Thanks Nithi for your comments and nice tips.
    I will try it out next time.
    Thanks. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  10. #9
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    [tscii]

    This is Superspiczy’s Ipoh Hor Fun

    Ingredients:
    ½ a chicken
    1 inch piece of ginger smashed
    1 onion cut into quarters
    4 garlic smashed
    10 pepper corns crushed
    Salt to taste

    To Make Chicken Broth:

    Wash the chicken and put it into a big pot.
    Add enough water to cover the chicken.
    Bring to a vigorous boil, low the flame and simmer for 15 minutes.
    Remove the pot, and leave it to rest for about 30 minutes.
    See that the pot is tightly covered.
    Now remove the chicken, pull off the skin and discard it.
    Now pull meat off the breast and thigh into thick strips.
    Cover and keep aside.
    Now add the bones and what ever meat is left in the pot.
    Add in the ginger, onion, garlic, peppercorns and salt.
    Add little water if your broth is very little.
    Simmer for 1 hour to make the broth.
    Then strain through fine wire mesh sieve.
    Taste and season well. Keep aside.

    Garnishes:
    300 grms fresh rice flat noodles (kuih teow)
    100 grms fresh prawns cleaned and steamed
    200 grms bok choy or choy sum
    1 stalk scallions chopped

    Wash lightly the noodles in warm water drain.
    Blanch the bak choy and cut into 2 inch pieces


    Chili Soy Sauce:
    6 Thai bird chillies sliced thinly
    ¼ cup soy sauce
    ¼ tsp sesame oil

    Combine soy sauce, sesame oil and chillies,
    Spoon mixture into individual small plates for each person.


    To Assemble:

    Bring the seasoned broth to a near boil.
    Put little of the rice noodle into a bowl.
    Top noodles with chicken meat, prawns and bok choy.
    Pour about 1 ½ cups of the broth into the bowl.
    Sprinkle little scallions on the bowl.
    Serve with the small plate of the chilli soy sauce.
    This sauce is used for dipping the chicken pieces.
    You can also add it to your soup.

    Note: Since I cannot cook this soup, I only made the
    Chilli soy sauce.


    Chilli Soy Sauce:


    [html:27da222410]

    [/html:27da222410]
    Chefs are just like children.
    They should be seen not heard.

  11. #10
    Senior Member Veteran Hubber Madhu Sree's Avatar
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    so happy for the 2nd series...

    K, congrats...
    எந்தன் காதல் சொல்ல என் இதயம் கையில் வைத்தேன்...!!!

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