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Thread: Kugan's Kitchen Part 4

  1. #21
    Moderator Diamond Hubber Thirumaran's Avatar
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    Quote Originally Posted by Aarthii
    Happy birthday thirumaran.
    Thanks a lot Aarthi

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  3. #22
    Senior Member Regular Hubber
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    Kugan,
    Congrats on the starting of your 4th thread. All the best wishes to you.

    Suja

  4. #23
    Senior Member Senior Hubber
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    suja, how r u? nice to see ur message

  5. #24
    Senior Member Diamond Hubber PARAMASHIVAN's Avatar
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    Kugan k & Co

    Bye all

    Have a good week end
    Om Namaste astu Bhagavan Vishveshvaraya Mahadevaya Triambakaya Tripurantakaya Trikalagni kalaya kalagnirudraya Neelakanthaya Mrutyunjayaya Sarveshvaraya Sadashivaya Shriman Mahadevaya Namah Om Namah Shivaye Om Om Namah Shivaye Om Om Namah Shivaye

  6. #25
    Senior Member Veteran Hubber Roshan's Avatar
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    I prepared sweet corn chat today and it came out well. Thanks Dev for the recipe
    And those who were seen dancing, were thought to be insane, by those who could not hear the music - Friedrich Nietzsche

  7. #26
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    Hello Selviem,
    I am doing much better now. Sinus infection and reaction to the medicines had me down. Feeling better. Neenga eppadi irrukeenga? I saw a few recipes of yours, can't wait to try them out. Take care.

    Suja

  8. #27
    Senior Member Veteran Hubber suvai's Avatar
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    dev...antha corn salad recipe entha page nu konjam sollungalen plzz..

    suja.....good to hear that u r feeling better

    sudha....onga attendance marked
    get ready to be in line ....hahahaha

    aarthi....amma kita kettu....avanga elders kita irunthu kathukita recipes engakiteyum share panna sollu plzzz

    kugan nga....white athirsam.... oru plate neraiya inthapakkam anupunga ......naaan varusaiyaaa elaarkum pass panidaren....

    planning to try this recipe during summer for sure kugan nga...

  9. #28
    Senior Member Diamond Hubber kugan98's Avatar
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    vege kurma (suvai)

    Suvai nga, Dev's corn chat and corn soup recipes
    are in Kugan's Kitchen 3 in page 100.
    The pictures are in Kugan's Kitchen 4, page 1.
    Try panni paarungga.


    Suvai nga ungga vegetable kurma, I made for
    idli in the evening. Super poongga.
    Here is the recipe:

    SUVAI"S VEGE KURMA:
    Vegies needed:
    Carot 1
    Peas -1 kai alavu (enaku peas romba pidikum) lol
    Beans - about 7 cut into half
    Potatoes rendu kai alavu ( cut into pieces nalla perisa kooda podalaam)
    tomatoes - 1 (bit) or2 (small) - cut into 4
    Butter beans about 12 of them ( iruntha ilaina paravilai athaan peas podaromey Wink
    neraiya kothamalli podisa narukikonga
    karuvepilai - about 5 sprigs

    Ginger & Garlic paste - 1 1/2 teaspoon each or more as per your wish.

    sambar powder - 2 to 2 1/2 tsp ( or according to your taste for kaaram - everyone's sambar powder has different spice level).

    Tamarind water - about a small lemon size or oru periya nellikai alavu (big gooseberry size) Keep in mind u r adding tomatoes too. so lessen the puli accordingly.

    Coconut - grated oru kai alavu
    kasa kasa - 1 Tblspoon
    Fennel seeds - 1/2 to 3/4th teaspoon ( i prefer half)
    Pattai - 1 1/2 inch piece
    cloves - 2
    turmeric - 1/4 tsp

    first powder the kasakasa,fennel, cinnamon,cloves & then add it to the coconut & grind it with enough water to give u not too thick or not too watery consistency. ( Keep this aside)

    cut one big onion lengthwise thinly & keep aside.(use half for frying)

    Method:
    In a vessel....add about all the cut vegies including the peas & butter beans,
    cut tomatoes,
    raw sliced onions (half),
    ginger garlic paste,
    sambar podi
    Tamarind water
    Kothamalli (especially thandu plus ilai ofcourse potta nalla vaasanaiya irukum)
    karuvepilai
    Enough salt
    Then pour enough water to be about 1 inch higer than the vegies ( about 3 to 4 & half tea cups of water)..the water should be enough to allow the vegies to boil freely as well as cook.
    Ellaam onna pottu....nalla sambar pachai vaasani pogum varai & allow it to boil. ( vegies should have boiled well by now).

    Once the raw smell goes now add the ground coconut & keep stirring for about 5 to 7 mins till the gravy thickens. ( After adding the coconut...it should not over boil - I suggest one should lower the heat ).

    Now in a pan add about 1 & half Tablespoon of oil.....when hot...add little black mustard seeds & jeera seeds (1tsp each maybe) then add the other half of the sliced onion fry this till the onions become limp & light brown....add karuvepilai to this....& pour it over the masala kuzhambu.


    SUVAI"S VEGE KURMA:

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    [/html:7649955460]
    Chefs are just like children.
    They should be seen not heard.

  10. #29
    Senior Member Diamond Hubber kugan98's Avatar
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    potato brinjal mix (kugan)

    [tscii]
    POTATO BRINJAL MIX

    Ingredients:
    300 grms brinjals chopped into small cubes (immerse in water)
    1 potato chopped into cubes (immerse in water)
    1 big tomato Chopped
    1 onion chopped
    1 tsp tamarind paste
    ¼ tsp jaggery
    A pinch of tumeric
    Salt to taste
    Little coriander leaves chopped

    2 tbs oil
    ½ tsp mustard seeds

    Dry roast and powder:
    2 tsp channa dal
    1 tsp urad dal
    6 dried red chillies
    1 tsp coriander seeds
    ¼ tsp fenugreek seeds
    1 tbs sesame seeds
    ½ tsp cumin seeds

    Method:
    Heat a wok, add in the oil and the mustard seeds.
    When it splutters, add in the chopped onions.
    Sauté well, add in the tomatoes, and tumeric powder.
    Stir well, add in the potatoes and brinjals.

    Add I cup of water, salt cover and cook on low flame.
    Stir occasionally to see that it does not get burnt.
    Sprinkle more water if the brinjal and potatoes are not cooked.

    Mash up the mixture a little with back of your spoon.
    Add in the tamarind paste and jaggery.
    Add in the ground powder, mix everything well.
    The mixture should be soggy and not too thick or watery.
    Taste for salt, tamarind, and sweetness.
    Remove and garnish with coriander leaves.
    Goes well with roti and rice.


    POTATO BRINJAL MIX

    [html:3976a2177a]

    [/html:3976a2177a]
    Chefs are just like children.
    They should be seen not heard.

  11. #30
    Senior Member Senior Hubber
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    suja,happy to hear that u r doing better now.
    Take care suja.
    Thanks
    Aarthii
    First say to yourself what you would be;
    and then do what you have to do.

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