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Thread: Kugan's Kitchen Part 2

  1. #491
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Thanks Selviem, me too once in a way do the pongal.
    I am sure the family will enjoy variates when we do.
    Thanks for the instant sweet dish too.
    Take care. Kugan98
    Chefs are just like children.
    They should be seen not heard.

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  3. #492
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Thanks Aarthii, for your nice feed backs.
    You are just like me, I too will try out recipes
    that come my way. Keep up Aarthii.
    Take care. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  4. #493
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Thanks Suvai nga.
    Aamma engeh pooitingga?
    Missing for some time, are you o.k?
    Take care Suvai nga. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  5. #494
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    I tried a variation to the usual fried rice by adding few drops of lemon grass oil & it turned out to be so flavourful... maybe I should try LG oil in place of LG for thai curries...
    “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

  6. #495
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Try it out Dev, and let us know.
    It will be very useful to people who cannot get fresh
    lemon grass. Thanks, Dev. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  7. #496
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    A friend asked me as to why her upma is always very
    kola-kola. She wants it to be uthir uthir.
    I told her that we can make the upma in two consistency.
    The very soft upma is normally served with kara chutney, or any hot chutney. I think it is also called bath.
    The uthir uthir one is normally served with a sprinkling of sugar, banana or even with some gravy.
    The trick in getting a good upma is to roast the rava with little ghee
    until you get a very good aroma.

    I am posting the two versions of the upma.


    Rava Uppuma

    Ingredients:

    1 cup rava roasted nicely with little ghee
    1/2 inch ginger chopped
    1 onion chopped
    3 green chillies chopped
    Salt to taste
    2 cups of water

    To temper:
    1 tsp mustard seeds
    1 tsp urad dal
    1 tsp channa dal
    1 sprig curry leaves
    2 tbs ghee or oil
    Lemon juice to taste optional

    Method:
    Heat a wok with ghee or oil. Add in the mustard seeds
    Urad dal, channa dal, and curry leaves.
    Saut nicely. Now add in the onions , ginger and green chillies.
    Stir nicely , when the onions are a little brown add in 2 cups
    Of water and salt. Let the mixture boil.
    When it boils, slow the fire and add the rava little by little
    Stirring all the time. See that no lumps are formed.
    Stir nicely and see that the rava is cooked.
    Remove from stove, sprinkle little lime juice if you like.
    Serve with kara chutney

    NOTE: If you want uthir- uthir uppuma, use only 1 cup of water for1 cup of rava As soon as you mix everything, keep the flame very very small.
    Cover the wok and let it cook in its steam for a while. Then remove
    The cover and break up the lumps nicely. They will be uthir uthir.

    Another way is to add chopped carrot, capsicum, green peas and any
    Vege of your choice to make vegetable uppuma. You can garnish with coriander leaves.


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

  8. #497
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    LEMON RICE NOODLES

    Ingredients:

    2 cups dry rice noodles or freshly made iddiappams (string hoppers)
    cup frozen green peas
    cup grated carrot
    1 tbs peanuts
    1 tbs chana dal
    2 green chillies finely chopped
    1 sprig curry leaves
    tsp mustard seeds
    tsp tumeric powder
    1 tbs lemon juice
    1 tbs oil
    A pinch of asafetida
    Salt to taste

    Method:

    Take enough water in a pot, add salt and boil.
    When it begins to boil, add the rice noodles.
    Turn the heat off. Keep it covered for 10 minutes.
    Drain and keep aside. Let it cool. Skip this step if using iddiappams.



    Heat oil in a wok, add the mustard seeds, chana dal,
    And peanuts. When they turn lightly brown, add
    The green chillies, asafoetida powder, curry leaves
    And peas. Saute for a few minutes.
    Add the rice noodles. Mix well.
    Turn the heat off. Add the carrot and enough lime juice.
    Stir nicely, check for seasoning. Serve hot


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

  9. #498
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    will ry it out soon Kugan...

    Here r few more eggless cakes/cookies for u... http://food.sify.com/search_results/eggless/
    “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

  10. #499
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Dev, you are a gem, taking so much trouble for me.
    I have to try out these cakes.
    I only know one or two types of eggless cakes that are foolproof.
    Thanks again Dev. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  11. #500
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Another of DEV'S healthy recipe.



    Mushroom curry.

    Ingredients
    10 large button mushrooms, each cut into 4
    1 teaspoon ginger-garlic paste
    2 tablespoons onion paste
    1 teaspoon tomato puree
    1/4 teaspoon chilli powder
    3 tablespoons curds
    1/4 teaspoon garam masala
    1 tablespoon oil
    Salt to taste
    For garnish
    2 tablespoons chopped coriander

    Method
    1. Heat the oil in a pan, add the ginger-garlic paste and the onion paste and saute for some time.
    2. Add the tomato puree and chilli powder and stir for some time.
    3. Add the mushrooms and saute till they are tender.
    4. Finally, add the curd, garam masala and salt. Mix well.
    5. Garnish with coriander and serve hot with chapathi

    Instead of onion paste,tomato paste & gin-gar paste i chopped everything & sauted onion,gin ,gar in 1 tsp oil...& then added tomatoes..cooked for a min...took off the flame & let cool...& the ground it with chilli powder & added back to the pan & let boil for a while with little water & proceeded as given in the recipe. This way we can reduce the consumption of oil.Remember not to cook for a long time afer adding the curd...just mix it & take off flame...


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

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