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Thread: Kugan's Kitchen Part 2

  1. #11
    Senior Member Seasoned Hubber Thalafanz's Avatar
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    Congrates to Kugan and all Kugan's Kitchen visitors for successfully stepping into part two...
    May we continue and open more parts in the future... We made it

    Sorry, should have wished earlier, miss aagiduchu...
    I trust everyone. It's the devil inside them I don't trust...

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  3. #12
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Thanks Madhu and Thalafanz.
    We need all your good wishes.
    Thanks, with all your support I am sure this thread will grow.
    Thanks again. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  4. #13
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Wishing all my friends A Very Happy Onam.

    [html:781d337e8d]

    [/html:781d337e8d]


    I am posting a sweet dish of Kerala.
    This happen to be my grandma's favourite.
    Enjoy.



    PUMPKIN PAYASAM

    Ingredients
    2 cups ripe pumpkin,cooked and mashed well, without lumps (like puree ).
    300 grms grated jaggery more or less to your taste
    25 grms fried raisins
    25 grms fried cashew nuts
    2 tbs honey
    1 tsp cardamon powder
    4 cups thin milk or more and 1 cup thick milk from 1 big coconut
    2 tbs ghee
    salt a pinch

    Method:
    Add a cup of water in jaggery and prepare a syrup.
    In a pot, add the syrup ,thin milk and the mashed pumpkin and bring to boiling point
    Reduce the heat, add the honey and ghee and cook till thick.
    Add thick milk,cardamon powder and boil again once.
    Serve decorated with fried raisins and cashew nuts.

    Note: Reduce or increase the thin coconut milk,
    According to the thickness of payasam want.

    [html:781d337e8d]

    [/html:781d337e8d]
    Chefs are just like children.
    They should be seen not heard.

  5. #14

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    wishing all the hubbers HAPPY ONAM

  6. #15
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Here is a typical Kerala dish.

    Veges In Sweet Sour Sauce

    Ingredients:
    cup plantains cubed
    cup cucumber cubed
    cup yam cubed
    Salt to taste
    tsp tumeric powder
    1 tsp tamarind concentrate
    1 tbs brown sugar
    1 tbs urad dal toasted till light brown
    6 dried chillies also toasted
    cup fresh grated coconut

    For Seasoning:
    1 tbs coconut oil
    tsp mustard seeds
    1 dried chillie cut into pieces
    1 sprig curry leaves

    Method:
    Place the cubed vegetables in a pot, pour just enough water
    To cover them. Sprinkle on salt and tumeric and simmer over
    Medium heat. After 5 minutes add tamarind dissolved in a
    Cup of water, and brown sugar and simmer for another 5 minutes.

    In a blender grind the urad dal, dry chillies and the coconut
    Using just enough water to make a thick smooth paste.
    Combine the ground coconut mixture and the cooked vegetables
    And simmer for another 5 minutes. Remove from stove.

    Heat oil in a pan and add the mustard seeds. When the seeds splutter
    Add in the dry chillies and curry leaves. Pour this over the cooked
    Vegetables. Serve hot with rice.

    [html:be38f60698]

    [/html:be38f60698]
    Chefs are just like children.
    They should be seen not heard.

  7. #16
    superspiczy's Avatar
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    wow.. kugan.... Happy 101 pages!!!! More to come down the road.... Keep rocking...

    Superspiczy

  8. #17
    superspiczy's Avatar
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    [tscii]BBQ STING RAY SAMBAL

    Ingredients:
    1-2 lb whole Stingray or Pomfret fish cleaned
    1 tsp palm sugar or dark brown sugar
    salt
    juice of 1 lemon
    2 tbsp vegetable oil
    1 tbsp tamarind paste
    1 cup warm water
    a large piece of banana leaf [Substitute: aluminum foil]
    2-4 toothpicks, soaked in water
    3-4 fresh kalamansi limes, cut into halves [Substitute: kaffir or key limes cut into wedges] [optional]
    1 onion, sliced, for garnish [optional]
    A few sprigs fresh coriander leaves [cilantro], for garnish [optional]
    8 shallots, peeled
    4 garlic, peeled
    1 inch fresh ginger, peeled
    2 stalks lemongrass, tender ends only
    4-6 dried chilies, softened in hot water
    1 tsp belacan, [dried shrimp paste] or Anchovy Extract Powder
    3 tbsp or to taste, chili paste

    Method:
    Rub stingray with lemon juice and salt, set aside for 10 mins
    2) In a small bowl, using your fingers, mix tamarind paste with warm water, strain, discard seeds, set aside
    3) Using a mortar & pestle or blender, grind shallots, garlic, ginger, lemongrass, dried chilies, belacan and chili paste
    4) Heat wok on high, add oil, stir-fry ground paste till quite toasted, 3-5 mins
    5) Add tamarind, sugar, salt to taste, reduce heat to med, simmer till sauce is thicken slightly
    6) Remove from heat, allow sauce to cool
    7) Soften banana leaf in hot water, dry well with a tea towel, lightly coat with vegetable oil
    8) Spoon and spread half the sauce on the banana leaf, lay the stingray fillets on top, spoon the rest of the sauce on the fish
    9) Fold the banana leaf into a packet, secure with toothpicks
    10) Grill on a hot charcoal bbq grill or indoor grill or stovetop grill pan, 10-15 mins, depending on the thickness of the fish, turn over once
    11) Garnish with sliced onions, coriander leaves and lime wedges
    12) Serve hot with steamed rice or a fresh salad

    [html:7da809102b]

    [/html:7da809102b]

  9. #18
    Senior Member Regular Hubber nithishri's Avatar
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    Happy Onam to all Hubbers

  10. #19
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Superspiczy, thanks for the stingray recipe.
    Also for your kind wishes.
    As I have said before you too were one of the team.
    Thanks Superspiczy.

    Superspiczy I would be very grateful if you could cook
    the Ipoh Hor Fun and post the picture.
    Thanks again, Kugan98
    Chefs are just like children.
    They should be seen not heard.

  11. #20
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 2

    Its difficult to get seem paal nowadays.
    This is my version of imitation seem paal.
    Try it once , you will enjoy it.


    SEEM PAAL

    Ingredients:
    250 grms full cream powdered milk
    1 litre warm water
    150 grms sugar ( more if you like )
    15 ml vinegar (more or less till the milk curdles)
    1 pandan leaf ( pandanus leaf) tied in a knot


    Method:
    Mix the milk in the water.Add the sugar
    Also add the pandan leaf.
    Put the pot with the milk on fire and let it boil.
    While it is boiling vigorously, add the vinegar slowly.
    The milk will curdle.
    You can see the milk solids and the whey.
    You can serve it warm or chilled.


    If you do not have pandan leaf, just add a drop of vanilla essence.

    [html:39f7c6b6bf]

    [/html:39f7c6b6bf]
    Chefs are just like children.
    They should be seen not heard.

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