Kugan's Kitchen Part 7

[kugan98]

Kugan thank you so much for the brinjal tofu recipe.looks very easy to cook.
Your pictures are so good to look, very mouth watering.
I really appreciate your dedication in posting all the recipes.
Thanks

Thanks Rose for your appreciations .
Take care, Kugan.

[kugan98]

For the eighth day, I made motchai sundal and sweet ragi puttu.
Kugan.



SWEET RAGI PUTTU:





MOTCHAI SUNDAL:

[kugan98]

Dear Kannan anna, I tried my friends idea of adding 1 tbs of rava to the channa dal mixture.
The vadai was very crispy. You have to add the rava just before frying the vadai.
I had the golden color too.
Thanks and take care. Kugan

[uwitiusoj]

Laptop Problem thats why did not show up. but so very much wanted to see some recipes and redo them.

K thanks for the tofu egg plant & bitter guard dal recipes. tofu looks so tempting to try.

K I found the fresh rice noodles here it was not costly at all. I also bought this fresh rice rolls

IMAG0249_ZOE002.jpg

these were just $1.99. I forgot to take the picture of fresh rice noodles. Next time I will upload.

I made the FRIED KUEY TEOW with the fresh noodles, it tasted so so so so good with the fresh ones. ennaku avlo sandosham K. laptop illama I was so angry that I could not refer ur recipe but now I checked I have done exactly what u have given. In the packet I bought it was written microwave it for few mins then separate the noodles and add to the recipe so I did so. You have written nicely loosen the noodles what do u mean by that K. No need for microwaving just loosen it with hands am i right?

Also these noodles are feeling little oily in hand, is it so there too? Or the ones I bought are so.

[uwitiusoj]

IMAG0260.jpg


K this time I bought Lee kum kee brand soy sauces, dark , regular and double fermented. these were better then the kikkoman. Its written in the back that its from china, I also saw some from singapore. I also was tempted to buy the mushroom sauce but three things made me worry. The sauce I saw had MSG as well as preservatives. The mushroom in the picture looked like Shitake mushroom I am so allergic to shitake. Always ended up with severe stomach cramps. But now I am feeling I should have bought because ur tofu brinjal recipe calls for that sauce.

Is mushroom sauce different from mushroom soya sauce?

where is your pooja spread K? can you please post the full recipe of this masala vada it looks like the tea kadai ones in chennai.

[kugan98]

Laptop Problem thats why did not show up. but so very much wanted to see some recipes and redo them.

K thanks for the tofu egg plant & bitter guard dal recipes. tofu looks so tempting to try.

K I found the fresh rice noodles here it was not costly at all. I also bought this fresh rice rolls

IMAG0249_ZOE002.jpg

these were just $1.99. I forgot to take the picture of fresh rice noodles. Next time I will upload.

I made the FRIED KUEY TEOW with the fresh noodles, it tasted so so so so good with the fresh ones. ennaku avlo sandosham K. laptop illama I was so angry that I could not refer ur recipe but now I checked I have done exactly what u have given. In the packet I bought it was written microwave it for few mins then separate the noodles and add to the recipe so I did so. You have written nicely loosen the noodles what do u mean by that K. No need for microwaving just loosen it with hands am i right?

Also these noodles are feeling little oily in hand, is it so there too? Or the ones I bought are so.

Thank you very much Sangeetha for your nice post. It brought lots of happiness to me.

As for the rice noodles, since it is kept in the fridge it would be hard.
That's why they ask you to microwave for few minutes.
You can leave it outside to thaw on it's own too.

The one I bought was in big slabs, I had to cut them in strips.
You can loosen with your hands or a fork.
Sangeetha all the rice noodles will be a little oily. So nothing to be scared of.

I am very very happy that you found the fresh rice noodles, and the dish was tasty.
Thanks and take care, Kugan.

[kugan98]

IMAG0260.jpg


K this time I bought Lee kum kee brand soy sauces, dark , regular and double fermented. these were better then the kikkoman. Its written in the back that its from china, I also saw some from singapore. I also was tempted to buy the mushroom sauce but three things made me worry. The sauce I saw had MSG as well as preservatives. The mushroom in the picture looked like Shitake mushroom I am so allergic to shitake. Always ended up with severe stomach cramps. But now I am feeling I should have bought because ur tofu brinjal recipe calls for that sauce.

Is mushroom sauce different from mushroom soya sauce?

where is your pooja spread K? can you please post the full recipe of this masala vada it looks like the tea kadai ones in chennai.

Dear Sangeetha, normally Mushroom Flavored Soy Sauce is a dark soy sauce that is infused with either dried straw mushrooms or (less common) dried Chinese black mushrooms. It’s used in place of dark soy sauce to add an earthy flavor to dishes.
I have not seen just mushroom sauce, what I know is about the creamy mushroom sauces in cans and sachets.
Sangeetha you have to forgive me it is actually oyster sauce.
I must have mistakenly typed mushroom sauce. Sorry ma'am.


Sangeetha, my distant relative passed away on Saraswathy Pooja day.
That morning I had a simple pooja, and went off to the house.
Of course I made little ponggal, put all my childrens books in front of the alter and had my prayers.

O.K for the mistake that I did I will give you another tofu recipe
Masala vadai recipe coming soon. Take care, Kugan.


I have not seen so many types of Lee Kum Kee sauces here

[kugan98]

STIR FRY TERIYAKI TOFU

Ingredients:
1 tbs oil
To marinate for 20 minutes:
400 grms firm tofu, cubed into ¾ inch thickness
1 tbs soy sauce
1 tbs rice wine vinegar

1 tbs oil
2 pips garlic minced
½ tsp ginger minced
200 grms broccoli cut into small florets
½ medium red bell pepper cut into strips
1 carrot cut into strips

¼ cup Teriyaki Sauce (more if needed )

2 tbs spring onion, cut into 1 inch in length

Method:

Heat the oil in a non – stick pan, saute the marinated tofu.
Stir fry until lightly brown on each side. Remove and keep aside.

Heat a non stick pan with the 1 tbs oil, add in the minced garlic and minced ginger.
Stir fry till a nice aroma comes.
Add in all the cut vegetables and toss nicely, cover and cook for a minute on low heat.
Add in the stir fried tofu pieces. Toss well.

Add in the Teriyaki Sauce, increase the heat to high, toss to coat the vegetables.
Taste for salt and add more if needed. Add in the cut spring onions.
Remove and serve .

[kugan98]

Dear Sangeetha, here is the recipe for the masala vadai.
Enjoy. Kugan


MASALA VADAI

Ingredients:

1 cup channa dal
2 dried red chillies

6 shallots chopped fine
½ inch piece ginger chopped
1 green chilli chopped (optional )
2 tbs coriander leaves chopped
Few curry leaves chopped
1 tsp fennel seeds
1 tbs rava
Salt to taste

Oil for deep frying

Method:

Soak the channa dal and the dried red chillies for 2 hours.
Drain the water completely after soaking for 2 hours.
Then grind the channa dal and the dried chilli to a coarse mixture.
You should have few whole dal, here and there.

Transfer the mixture to a bowl, add in all the other ingredients, except the rava.
Mix well all the ingredients.

Now heat oil in a wok.
Add the rava to the channa dal mixture now.
Make equal lemon sized small balls out of the mixture.
Pat them on your palm to form a circle, to medium thickness.
Put the flame to medium, slip in the vadais few at a time.

Deep fry them till golden brown, turning over both sides.
Drain it on a kitchen towel. Serve warm.

[uwitiusoj]

Thank K for the masala vadai recipe and the tofu recipe. Haa vadai looks so perfect. Saturday try panna poren.

K I tried your tofu with brinjal yesterday night for adai. I made double the quantity but it was finished by my husband. nice combination and was very easy to make.

Inga bayangara sale for diwali. ghee, saffron,all kinds of dal,rice,cardamom, oil etc mostly groceries. K here chives are sold in 1 pound bags only so I always avoided to buy it. i did not know one can use it as keerai . i thought it was herb. but your bean sprouts and tofu fry calls for 200 gms of chives. so i think i can use lots of them in all kind of stir fyrs i guess.

thanks to your sister sumithra too for sharing such traditional recipes.

K you know how much i have bookmarked, I have lot of your recipes waiting on the list to try out like the seeni sambal and other sambals, ur kathirikai kulambu from the caters but sometimes my hubby ask for repetitive ones like the chille potato, sothi etc. there r lots to try out. and when u post new ones i get so attracted to them and shop the things required. i very much feel bad that i came cross your kitchen very late.