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Thread: Kugan's Kitchen Part 5

  1. #1461
    Senior Member Seasoned Hubber
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    Dear Kugan!

    Wish you and your beloved family a very Happy Deepavali!
    It was very kind of you to enquire after my health and thank you for the same.
    Celebrate Deepavali with more and more sweets!

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  3. #1462
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    Hai Kugan and friends. May this Deepavali brighten up all your homes. Wishing you all a very sweet deepavali. Cheers.

  4. #1463
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    My dear friends,
    Wish u all a very happy and wonderful diwali.
    Thanks
    Aarthii
    First say to yourself what you would be;
    and then do what you have to do.

  5. #1464
    Administrator Platinum Hubber NOV's Avatar
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    Thank you Mrs. K, and wishing you and your loved ones a great Deepavali.

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  6. #1465
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    NOV, idhu enna malaysian damilaa?...
    “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

  7. #1466

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    Wishing everyone in Kugan's Thread a very happy Deepavali.
    Thanks for all the recipes.

  8. #1467
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    K - take care of yourself. Health is the greatest wealth!

  9. #1468
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    friends,

    wishing u all a very HAPPY DIWALI

  10. #1469
    Senior Member Diamond Hubber kugan98's Avatar
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    Pepper Cumin Rasam (kugan)

    [tscii]My dear friends, thank you very much for all the greetings.
    I am sure every one would have enjoyed a very happy Deepavalli.
    At the same time, everyone would feel very sluggish with all the rich food. Here is a rasam to clear everything
    Thanks, take care, Kugan98


    PEPPER CUMIN RASAM

    Ingredients:

    1 tbs tamarind paste
    5 pips garlic crushed with skin
    Salt to taste
    1 cup water

    1 tsp cumin seeds
    1 tsp black pepper
    1 tbs toor dal
    ¾ tsp coriander seeds
    ½ dried red chillie
    Few curry leaves
    Crush them coarsely

    3 cups of water

    1 tsp oil
    1 tsp mustard seeds
    1 sprig curry leaves
    1 dry red chillie cut into pieces
    A pinch of asafoetida powder

    Method:
    Mix the tamarind paste, with the 1 cup of water.
    Add in the crushed garlic and salt. Let it boil.

    Once it boils , add in the crushed ingredients.
    Let it boil till the raw smell goes.
    There will be a thick paste of tamarind and spices.

    Now add in 3 cups of water, reduce the flame to simmer.
    Let it the rasam heat through gently. Do not let it boil.

    In a separate pan, add in the oil, splutter the mustard seeds.
    Add in the red chillies ,curry leaves and asafoetida powder.
    Pour it into the rasam. When rasam foams on top, sprinkle little
    water and remove. Close the lid and let it rest for a while.
    Serve with little over cooked steaming rice.



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  11. #1470
    Senior Member Diamond Hubber kugan98's Avatar
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    Mutton Masala (kugan)

    [tscii]Oh, well all in festival mood still.
    I made this mutton masala with mock mutton.
    It was a super hit with friends. Try it friends.
    kugan98.

    MUTTON MASALA

    First Masala:
    100 grms shallots
    2 tsp chillie powder
    2 tsp coriander powder
    2 cups of water
    Grind all together.

    Second Masala:
    2 tbs oil
    3 tsp coriander seeds
    ½ tsp black pepper
    ¼ tsp aniseeds
    4 small onions
    2 sprigs curry leaves
    ¼ cup grated coconut
    Fry all well and grind to smooth paste

    ½ kg mutton pressure cooked with turmeric powder
    2 green chillies sliced
    1 cup ground tomato
    2 tsp ginger garlic paste


    4 sliced shallots
    1 sprig curry leaves
    ½ tsp aniseeds
    1 inch cinnamon stick
    3 cardamom pods
    2 star anise flower
    1 tbs oil
    Salt to taste

    Method:

    Pour the first masala in a pot. Add in the green chillies.
    Add in also the ground tomato, salt and boiled mutton.
    Let it simmer and boil, so the raw smell goes.
    Add in the ginger and garlic paste. Let it boil.

    Now add in the second masala. Let it come to a nice boil.
    Taste for salt and chillie (heat)

    In the meantime, heat a pan with the oil.
    Add in the cinnamon stick, cardamom pods, and anise flower.
    Add in the aniseeds, curry leaves and shallots.
    Fry till the shallots turn lightly brown.
    Pour this in the boiling curry. Mix well.
    Remove and serve with rice, roti or idli.

    NOTE: Add liquid as to how you like your gravy.



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