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Thread: Kugan's Kitchen Part 7

  1. #121
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    Oh, Kugan super two recipes.
    I do not have the mould for mini idli. I will cube the big idli and try.
    I am sure we do not need any chutney for that.
    Even your tomato chutney too looks so super.
    Will try that chutney too. You give us so many ideas for new recipes.
    I will only do a coconut chutney or a plain tomato chutney.
    Thanks Kugan.

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  3. #122
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    kugan,
    sesame chutney and masala idli are very interesting. will try both.

  4. #123
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan,s kitchen Part 7

    Dear Selvieam, thanks for your post and comments.
    Please try the recipes after your son is better.
    How is your boy doing now?
    Take care, Kugan.
    Chefs are just like children.
    They should be seen not heard.

  5. #124
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    Tomato chutney with sesame seeds senjitten for dinner tonight to go with dosais...just had a taste of it...nalal vanthirukku...

    SUPER MASALA IDLI is very simialr to the Idli/chapathi/parotta in spicy tamarind sauce : (Chef Damu) recipe...(http://www.mayyam.com/talk/showthrea...Part-6/page133) I've tried this recipe with idlis as well as chapathis... turns out very tasty...exp if the sweet-sour-chilly-salt is balanced perfectly...
    “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. #125
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 7

    Thanks Dev for your nice comments.
    This recipe too was given by the relative from India.
    Well, I have to cook many things for the children, cakes cookies and things.
    I will post them as I cook.
    Thanks and take care, Kugan
    Chefs are just like children.
    They should be seen not heard.

  7. #126
    Senior Member Diamond Hubber kugan98's Avatar
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    SPICY PIZZA BREAD (Kugan )

    SPICY PIZZA BREAD

    Ingredients:

    (A)
    1 ½ tsp dry yeast
    1 tsp sugar
    3 tbs warm water

    1 ½ cups all purpose flour
    1 tsp chillie flakes
    ¾ tsp salt
    2 tbs pizza sauce, mix with 3 tbs of water
    ½ tsp pizza seasonings ( like thyme, oregano )
    ½ cup warm water
    1 ½ tbs olive oil

    3 medium garlic pods cut into small pieces
    100 grms cold mozzarella cheese cut into cubes

    1 tsp olive oil
    Little pizza seasonings


    Method:
    Mix all the ingredients in (A), let it stand for about 10 minutes.
    When it becomes frothy , keep aside.
    In a bowl, add in the flour, chillie flakes, salt, pizza sauce with the water,
    and the pizza seasonings. Mix together well.

    Now add in the yeast mixture and the ½ cup of warm water.
    Knead to a sticky dough using the oil. Mix in the chopped garlic and cheese.
    Transfer the dough to a greased tin. Push gently with oiled hands to cover the tin.
    Spread some oil lightly over the surface. Let it rise in a warm place for an hour.

    Preheat the oven to 190 degrees C. Bake the pizza bread for about 30 to 40 minutes.
    After it is baked, remove and cool for about 10 minutes in the tin.
    Then remove from the tin and place on the rack and cool further.
    Cut into slices , spread butter or anything and enjoy.


    NOTE: See that the cheese is not visible.
    Mine browned on top







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

  8. #127
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    kuganka,pizza bread looks great !
    Going to try it soon
    Thanks
    Aarthii
    First say to yourself what you would be;
    and then do what you have to do.

  9. #128
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    Dev,how r u?
    Thanks for the recipe link,my son like all variations done with lil idlies.will try out this method soon.
    Thanks
    Aarthii
    First say to yourself what you would be;
    and then do what you have to do.

  10. #129
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 7

    Thanks Aarthii for your nice post.
    I am glad Pranay likes to eat idli and things.
    Not so Americanised, like pizza and burgers, good.
    Try out the bread, always give him home cooked food.
    You were missing for some time, busy I believe.
    Thanks and take care, Kugan
    Chefs are just like children.
    They should be seen not heard.

  11. #130
    Senior Member Diamond Hubber kugan98's Avatar
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    Kugan's Kitchen Part 7

    Well friends, I made Nithsri's Muslim brinjal salana and paneer pulao.
    I will post the picture of the brinjal salana now.
    In the evening I will post the paneer pulao recipe.
    (Very busy, running here and there)
    I hope Nithi sees the post. Kugan



    Muslim Style Brinjal salna

    Ingredients
    Brinjal - 8 (smaller the better)
    Note: Slit each brinjal into 4 without breaking into piece. Just slit them
    onions - 1 big ( Sliced not chopped)
    tomatoes - 2(small) chopped
    Groundnuts -(Roasted) - 3 handful
    Jeeraga powder - 1/2 tsp
    turmeric -1/2 tsp
    Chilly powder - 1 tbsp (Depending on spice level)
    Garlic pods - 2 to 3
    curry leaves - few springs
    Tamarind paste - 1 tsp
    Oil - 3 tbsp

    To Grind:
    Roast the groundnuts
    Add the chilly powder and garlic pods and run the mixie to get a coarse - close to smooth mixture

    Garnish
    Coriander leaves

    Method
    1) Add oil in a kadai, add the curry leaves, onions,brinjal and saute well.Cover the lid and allow them to cook in medium flame
    2) Now add turmeric powder and tomatoes. Cook until tomatoes are soft
    3) After this add the jeera powder and followed by the grinded mixture and salt
    4) Fry until the masalas blend in like for 2 mins.
    5) Add the tamarind. Dont add too much of tamarind, jus add enough to soak in the brinjals
    6) Cook the gravy in the tamarind water.
    7) After raw smell of tamarind disappers add required water
    8) Let the gravy thicken.
    9) Remove from Flame and garnish with coriander leaves
    10) Serve hot with Mutton Biriyani..Yummmmmmm

    Variation: Add a some coconut milk if u desire.[ But it wouldn't taste like original]. Helps though while making for a big group





    I did not use whole brinjals, I used long purple brinjals.
    Chefs are just like children.
    They should be seen not heard.

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