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Thread: Kugan's Kitchen Part 6

  1. #21
    Senior Member Regular Hubber
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    Kugan you rock, congrats on your new thread.
    Advance wishes for your 7th thread.
    I know you will make it in a jiffy.

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  3. #22
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    Congrats Kugan on your new thread.
    Vow so many recipes soooo fast.
    Must try your prawns, picture is so mouthwatering.
    Rose

  4. #23
    Senior Member Veteran Hubber rajraj's Avatar
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    Quote Originally Posted by PARAMASHIVAN
    Quote Originally Posted by dev
    Quote Originally Posted by PARAMASHIVAN
    Quote Originally Posted by dev
    Made capsicum chutney for dosai today... everybody enjoyed it... I used yellow capsci instead of red...
    what is that Dev ? pepper
    Bell pepper = capsicum... Senju paarunga... supera irukkum...
    yE marupadiyum Shivaji scene gnyabaham varutha
    It is called 'kuda miLakaai' in Tamil !
    " I think there is a world market for may be five computers". IBM Chairman Thomas Watson in 1943.

  5. #24
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    Hi Kugan,

    Congrats on the grand opening of Kugan's Kitchen Part 6. So many receipes to try ..... I am going to try your pallipalayam chicken varuval in this week end !!!!
    Thanks
    Karthika

  6. #25
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 6

    Dev, nice to hear that all liked the capsicum chutney.
    Yellow colour would have been beautiful.


    Lakme, Rose75, Gulabjamun, bKarthika, thanks for all of you for the nice compliments.

    Do please try out the recipes and give us the feed backs.
    Thanks and take care, Kugan98
    Chefs are just like children.
    They should be seen not heard.

  7. #26
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 6

    My dear friends, I am very very happy today.
    The UPSR exam results came to day.
    My nephew and son, both of the got 5As.
    I am very very happy
    Thanks, Kugan98
    Chefs are just like children.
    They should be seen not heard.

  8. #27
    Senior Member Diamond Hubber kugan98's Avatar
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    Pressure Cooked Mashed Brinjal (kugan)

    [tscii]PRESSURE COOKED MASHED BRINJAL

    Ingredients:
    300 grms brinjals chopped fine
    1 big red onion chopped
    1 red tomato chopped
    4 pips of garlic chopped
    3 dry red chillies, cut into small pieces
    Salt to taste
    Little lime juice

    1 tsp oil
    ˝ tsp cumin seeds
    ˝ tsp mustard seeds
    1 sprig curry leaves

    Method:

    Heat the oil in the pressure cooker.
    Add in the mustard seeds and cumin seeds.
    Let them crackle, add in the curry leaves.

    Now add in the garlic and onions, sauté well.
    Add in the red chillies, tomatoes and sauté again.
    Now add in the brinjal pieces, salt.
    Mix well, put on the weight and cook for 2 whistles.

    Let the steam escape slowly.
    Open the cooker and mash the ingredients with
    the back of a spoon. Add in the lime juice.
    Serve with rice or idli



    [html:89ec0ae0f9]

    [/html:89ec0ae0f9]
    Chefs are just like children.
    They should be seen not heard.

  9. #28
    Administrator Platinum Hubber NOV's Avatar
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    Dear K.... Congratulations to your son for achieving 5 As

    Here is a e-feast for him and his family!

    [html:fbdb652153]

    [/html:fbdb652153]
    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  10. #29
    Senior Member Diamond Hubber kugan98's Avatar
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    Stir Fried Brinjals (kugan)

    [tscii]


    STIR FRIED BRINJALS

    Method:

    300 grms long brinjals cut lengthwise, about 1 ˝ inches long.
    3 pips of garlic sliced
    1 big red onion sliced
    1 tsp mango powder
    ˝ tsp sambar powder
    1 tbs roasted channa dal powdered
    ˝ tsp cumin roasted and powdered
    Salt to taste

    2 tsp oil
    ˝ tsp mustard seeds
    1 sprig curry leaves
    1 dry red chillie cut into pieces

    Method:

    Heat oil in a wok, add in the mustard seeds.
    Let it splutter, add in the curry leaves and red chillie.
    Sauté well, add in the onions, sliced garlic and sauté till
    the onions are lightly brown.

    Now add in the cut brinjals, sauté well in the oil. Add salt.
    Sprinkle little water, close with a lid and let it cook for a minute.
    Remove the lid and stir slowly, cook on medium heat, until
    the brinjals are cooked. Do not over cook them.

    Now add in the powdered channa dal and cumin powder.
    Mix well, cook for a minute and remove.
    Serve as a side dish.



    [html:e0d43cda8a]

    [/html:e0d43cda8a]
    Chefs are just like children.
    They should be seen not heard.

  11. #30
    Senior Member Veteran Hubber
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    K, Heartiest congratulations to your son and nephew for achieving 5 As...
    “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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