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Kugan's Kitchen
Disclamier:
I will be posting dishes that we cook in our house.
We are not born with recipes.
These recipes are handed down by great grandmother,
grandmother, mother and friends and relatives.
So these recipes are not my own.
The pictures are my OWN
Feel free to ask for any recipes.
I will post if I know.
thanks. Feedbacks and acknowledgments are like
booster to us Thanks. Kugan
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Kugan's Kitchen
First I will post a sweet dish
CARROT HALWA
Ingredients:
500 grms carrots peeled and grated very fine
1 cup milk
3 tbs milk powder
70 grms ghee
1 cup sugar more or less
1 tbs roasted in ghee cashew nuts
1 tbs roasted in ghee raisins
A pinch of cardamom powder.
Method:
Heat ghee in a non-stick pot. Add the grated carrots and milk.
Cook on medium heat stirring constantly
Turn down the heat and allow the carrot to cook until soft.
Mash it nicely with a potato masher.
Add in the sugar and milk powder
Stir constantly until the mixture is thick enough to come
Away from the sides in one lump.
Now add the nuts, raisins and the cardamom powder.
Stir once and turn onto a greased dish.
Serve warm or cold.
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Kugan's Kitchen
Try this pickle.
MUTTON PICKLE
Ingredients:
1 kg boneless mutton cut into small pieces
400 grms young ginger sliced finely and fried
400 grms small onions sliced finely and fried
200 grms curry leaves also fried
1 cup dry red chillie paste
Vinegar to taste
Sugar to taste
Salt to taste
Little tumeric powder
Oil
Method:
Rub salt and tumeric powder to the mutton pieces.
Fry them in oil half cooked and remove.
Pour enough oil for the chillie paste and cook
The chillie paste on a low flame, till the raw smell goes and
The oil rises up.
Now add in the fried onions, ginger, vinegar,
sugar, fried mutton and salt and stir well and
cook on a low flame till the mixture is dry. Add in the curry leaves.
Taste for salt, sugar, and vinegar and dish out.
Cool and store in a glass container.
Note: the amount of ginger and onions are needed
To mask the smell of the mutton.
Whatever it is, this is a super pickle to go with rasam
Rice or curd rice.
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Kugan's Kitchen
[tscii]This drumstick dish will be very tasty
DRUMSTICK PERATTAL
Ingredients:
4 drumsticks cut into 2 inch pieces.
1 big onion chopped
1 big tomato chopped
¼ tsp tumeric powder
½ tsp coriander powder
1 tsp chillie powder
1 sprig curry leaves
½ tsp fennel seeds
1 tbs oil
Salt to taste
To grind:
2 tbs coconut
1 big onion
½ tsp fennel seeds.
Method:
Heat a wok and add 1 tbs of oil. Add in the fennel seeds.
Add in the curry leaves and the chopped onions.
Saute for a while, add in the tomatoes and cook on slow fire.
Now add in the cut drumsticks and give a good stir.
Add in the tumeric, coriander, chillie powders and salt.
Add water to just cover the drumsticks. Stir nicely and let
It cook. When about half done add in the ground ingredients
And cook till the liquid dries up. Remove and serve.
Note: For non vegetarians you can add about 100 grms
Shelled and deveined prawns, when you add in the ground
Ingredients.
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Hello Kugan sir... Nice thread :D
Reminds me of RockeyDeva's Kitchen... I think Rocky anna very busy these days... :cry:
Keep up the good work... :thumbsup:
P.S Hope to see more recipes from you. :)
Anbudan,
Yoga.N
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Kugan's Kitchen
Thanks Yoga Sir, we need encouragements to continue the thread.
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Kugan's Kitchen
[tscii]
GONGGURA ( PULICHAKEERAI ) MASIYAL
Ingredients:
250 grms of gonggura with the thick middle vein removed 4 green chillies slit
4 pips garlic
2 onions chopped
2 red dry chillies cut into pieces
1 tsp urad dal
1 tsp mustard seeds
A pinch of tumeric powder
Salt to taste
1 tbs oil
½ tsp fenugreek and ½ tsp raw rice roasted and powdered
Method:
Add enough water and boil the leaves with the garlic, green chillies.
When the leaves are well cooked and are soft, remove from the stove.
Do not discard the liquid.
When it has become cold use the blender
And grind it to a coarse paste.
Heat a wok , add the oil. Now add in the
mustard seeds, urad dal and the dried chillies.
Also add in the chopped onions and sauté well.
Now add in the coarse paste, tumeric powder
And salt and stir well. If the paste is very thick
You can add a little water and cook well.
Taste for salt , sprinkle the rice fenugreek powder.
Stir nicely and remove. Goes well with rice.
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Kugan's Kitchen
[tscii] Try this sweet pickle.
SWEET LEMON PICKLE
Ingredients:
6 medium sized lemons
250 grms sugar make it into thick syrup
20 grms chillie powder
¼ tsp tumeric powder
1 tsp mustard seeds dry roasted and powdered
1 tsp fenugreek seeds dry roasted and powdered
3 tbs gingelly oil
½ tsp salt
Method:
Boil the lemons in a pot of water for about 10 minutes.
Let it cool, wipe nicely and cut them into pieces.
In a jar add the cooled syrup and the cut lemons.
Add the salt, and tumeric and keep aside for two days.
On the third day add the chillie powder, mustard powder
And the fenugreek powder and mix well.
Heat the oil, let it cool and add to the lemon pickle.
Taste for salt and sugar, both can be added if necessary.
Keep it in the sunlight for few days.
Use a dry spoon. It goes well with chappati, dosa and things.
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kugan: you can ask NOV for help with the pictures!
Also for the mutton pickle, is it green chilli or red chilli paste?