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Thread: KUGAN'S KITCHEN PART 3

  1. #1
    Senior Member Diamond Hubber kugan98's Avatar
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    KUGAN'S KITCHEN PART 3

    Kugan's Kitchen Part 3


    Part 1:
    http://www.mayyam.com/hub/viewtopic....892612#1892612

    Part 2:
    http://www.mayyam.com/hub/viewtopic.php?t=13371&start=0

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    Recipes in this thread



    http://forumhub.mayyam.com/hub/lyrsort.php?t=13724


    As usual a sweet recipe to welcome the new thread.
    Thanks. Kugan98


    BADUSHAS

    Ingredients:

    1 ½ cups of all purpose flour
    1/2 tsp soda bi carbonate
    ¼ cup fresh curds
    1/3 cup ghee
    ½ tsp powdered cardamom powder
    Oil for frying

    2 cups sugar
    1 cup water

    Method:
    Sieve the flour and soda bi carbonate together in a bowl.
    Add in the curds and ghee.
    Mix everything to make a stiff dough.
    You should not need any water, if you do just add enough to
    make the stiff dough. Do not knead it too much.
    Cover the dough and put aside for ½ an hour
    Now make small balls and make small depression in the centre
    with your thumb

    Heat sugar and water in a pot until you have 2 string consistency syrup.
    Take the syrup off the stove.

    Heat oil in a wok, when the oil is medium hot, fry the badushas on
    low heat until golden brown. It will take about 10 - 12 minutes.
    Immerse each badusha in syrup for about 3 minutes.
    Take it out and arrange it on a platter.
    Badushas will have a shiny glaze after an hour.
    Its important that the syrup and the badusha should be fairly
    warm, if not the badusha will not absorb the syrup.

    Note : you can garnish with dry coconut, food colour and pistas.

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    Chefs are just like children.
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  3. #2
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen

    Dev, thanks for your kind wishes.
    Dev, it is the china grass.
    Milk jelly is the easiest to make.
    You can add thick coconut cream instead of the evaporated milk.
    Then you will have two layers in the jelly.
    Thanks Dev. Kugan98
    Chefs are just like children.
    They should be seen not heard.

  4. #3
    Senior Member Diamond Hubber kugan98's Avatar
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    Banana Stem Raitha (kugan)

    [tscii]
    O.K start with a healthy raitha.


    BANANA STEM RAITHA

    Ingredients:

    2 cups of banana stem cut into small cubes
    1 cup fresh curds well beaten
    Little asafetida
    Salt to taste
    Little cut coriander leaves

    To Grind:
    2 tbs grated coconut
    2 green chillies

    To Season:
    ¼ tsp mustard seeds
    ½ tsp urad dal
    2 dry red chillies cut into small pieces
    1 sprig curry leaves
    2 tsp of oil

    Method:
    Cut the banana stem into small cubes.
    Remove the fibre when you cut the stem.
    Keep the cut pieces immersed in light butter milk.

    Grind the coconut and green chillie to a fine paste.
    Now take a bowl, squeeze the banana stem cubes and
    put them in the bowl.
    Add the ground paste, salt and asafetida powder into the curds.
    Mix nicely, pour it on the banana stem pieces and mix well.

    Heat a pan with the oil. Add in the seasonings.
    When they splutter, pour it over the raitha.
    Garnish with cut coriander leaves.
    Serve with rice or roti.

    Note: For those who do not like raw banana stem,
    You can steam the banana stem and add to the raitha.

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

  5. #4
    Senior Member Seasoned Hubber
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    Banana Stem (Sudha)

    Congrats Kugan...... 100 times 100 pages vandhu 100 parts of Kugan's Kitchen thread varanum.

    BANANA STEM SALAD / PORIAL

    Ingredients:

    2 cups of banana stem cut into small cubes
    Salt to taste
    Little cut coriander leaves
    1 lemon


    To Season:
    ¼ tsp mustard seeds
    ½ tsp urad dal
    2 dry red chillies cut into small pieces or green chilly
    1 sprig curry leaves
    Little asafetida
    2 tsp of oil

    Method:
    Cut the banana stem into small cubes.
    Remove the fibre when you cut the stem.
    Keep the cut pieces immersed in light butter milk till ready to do.

    Now take a bowl, squeeze the banana stem cubes and put them in the bowl. Add required salt and mix.

    Heat a pan with the oil. Add in the seasonings.
    When they splutter, pour it over the cut stem.
    Squeeze lemon over, mix well and Garnish with cut coriander leaves.

    This goes with sambar or rasam rice as a side dish / poriyal.

    Note: For those who do not like raw banana stem,
    You can steam the banana stem and make this poriyal.


    Sorry K, unga postlerndhu wordings ellam copy / paste panni oru post pottuten.
    Sudha
    Coimbatore
    ---------------------------------------------

  6. #5
    Senior Member Senior Hubber
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    kuganka,congrats.
    Keep the good work going on.
    With ur high interest towards cooking and posting it here with an appealing photo, u r helping a lot of new learners in cooking.
    As well as all the kugan's kitchen members are making the readers to have an interest towards cooking also.
    My sincere thanks to u kuganka.
    My congrats to all the kugan's kitchen members.
    u all r really great.
    Thanks
    Aarthii
    First say to yourself what you would be;
    and then do what you have to do.

  7. #6
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    Sudhaka,thanks for the banana stem poriyal.Will try it out soon and will let u know the feedback.
    Thanks
    Aarthii
    First say to yourself what you would be;
    and then do what you have to do.

  8. #7
    Senior Member Seasoned Hubber
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    Dear Kugan!

    My heartiest congratulations for beginning your third thread!!!

    May your enthusiasm, dedication and devotion in culinary knowledge inspire and encourage many more in cooking yr delicious recipes!

    Hats off to you for posting beautiful snaps of recipes continuously!!

  9. #8
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    Suvai, veetuku vaanga...murungai keerai feast vechidalaam...

    K, congrats again on starting the n3rd thread...

    china grass thaana adhu...appo sari,,. senju paarkiren seekirame...
    “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. #9

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    kugan,
    congrats for entering into the third thread and many more to come.
    keep it up

    selvi
    Hi friends

  11. #10
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    K, coconutnut rice recipe is very similar to what we do... here are some variations to it...pidichirundha try panni paarunga...
    1. we add coconut oil instead of ghee
    2. I like seasoning it with sombu... gives a nice flavour.
    3. we don't saute the coconut till brownish... just konjam fry pannuvom...
    “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

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