etho enaku therichatha sonnEn , naa onnum Dr ileenga :lol:
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Thanx kugan madam..yeah my kids keep me busy ESP my ill one...I love cooking and trying out new vegetarian recipes..I even maintain a cookery blog in spite of constant interference from my kutty paiyan..iam really amazed on seeing all your threads...how on earth do you manage to keep this thread lively!iam gonna try ur recipes which I've bookmarked one by one..
Thanks for all the info Dev, So good of you to share what ever you know with others.
My father-in-law used to tell us not to serve fruits after a lunch.
You know that is a trend to serve dessert after meals.
He used to tell that the fruits get digested fast, and lunch takes long time.
so if you take your lunch first than the fruits, the fruits get fermented in your stomach,
before the food is digested, this will cause lot of problem. Yaar ketta avar sollvathai
Friends if you all know any tips, do not hesitate to post in Kugan's Kitchen.
Thanks and take care, Kugan
P.S Tamby, I declare P.S Tamby and Dev, our official advisers.:yes::yes:
Thanks and take care, Kugan.
Thanks Ramya for your nice post, and also your compliments.
I am sure you will be cherishing every moment with your beloved children.
What else happiness does a mother needs.
Cooking is my passion, I was an illiterate in cooking before my marriage.
My in-law moulded me.
Ramya, glad to know that you have a blog.
Why don't you give us the link, lets have a look at it.
I am sure you too would have nice recipes.
Thanks and take care, Kugan
Simple paal curry. Any takers? :-D Kugan
PAAL CURRY
Ingredients:
2 tsp oil
1 inch cinnamon stick
2 cloves
2 pips garlic minced
1 onion sliced
2 green chillies sliced
1 tomato cut into pieces
A tinge of tumeric powder
Salt to taste
2 medium potatoes, boiled and cut into cubes
1/3 cup fresh green peas
To Grind Into Paste:
2 tbs coconut grated
½ tsp aniseeds
½ cup of water
Little coriander leaves to garnish
Little lime juice (optional )
Method:
Heat the oil in a wok, add in the cinnamon, and cloves.
Let them splutter, add in the minced garlic and let the nice aroma come.
Add in the onions, and green chillies, stir fry for a minute.
Now add in the tumeric, tomato and salt. Cook for 5 minutes.
Now add in the boiled potatoes and the green peas.
Stir fry nicely, add in the ground coconut and the water.
Mix nicely and let it cook for about 5 minutes.
The gravy should be little thick. Remove and add the lime juice.
Garnish with the coriander leaves.
http://farm8.staticflickr.com/7072/7...5200bdea_c.jpg
K, today I prepared Bitter Gourd Koottu as per your recipe. Another great bitter gourd dish. It turned out so well. Thank you :)
Thanks Kugan for all your nice recipes.
I like all your simple daily recipes. The papal curry looks great.
Your mint chutney was a hit in our house.
Do you have a recipe for coriander rice.
Please give us a nice side dish for the rice. Cooking your mutton varuval this Sunday.
Kugan, so fast you have reached more than 40 over pages. That' great.
Thanks Kugan.
Thanks Roshan for your nice post.
I am glad that the bitter gourd dish came out nicely for you.
Another dish which I like in bitter gourd is the bitter gourd sambal.
Made with the Chinese type of big bitter gourd.
Thanks and take care, Kugan
Thanks Gulabjamun for your nice post.
Glad about the mint chutney. I am sure you will love the mutton varual.
Try more recipes and post us the feed backs.
Thanks and take care, Kugan
Friends , a friend of mine, send me an eggless sponge cake,
which she said she found in the newspaper.
I tried it and it was a total flop. My daughter was standing and watching,
me remove the cake which was like a rock.
At once she laughed and said, amma ungga cake oothikitcha?
I was stunned by her language.
She continued to sing a song using the tune from the film Ayan.
Palapalakira pagala nee
Pathaam kelas faila nee
Engga vuttula biriyani
Saapida variya nee
I just grabbed her and asked her from where she learned that song.
She told me that it was taught by the guests children who came to our house for holidays from India.
Even though this is a small matter, we have to keep an eye on our children,
as to what they talk and do, when we have guests staying with us.
Well as for the sponge cake, let me try out on my own and see how the cake turns out.
Thanks and take care, Kugan
Dear Aarthii, somehow I have tried my best to write the recipe.
A little bit of hard work and time doing this recipe.
Any way try it out. Thanks, Kugan.
CROISSANTS:
Ingredients:
500 grms all purpose flour
1 tablespoon active dry yeast
90g, superfine sugar
1 tablespoon salt
300ml, cup warm milk
340g, butter, at room temperature
1 egg, beaten with 2 tbsp water for egg wash, or use milk as egg wash.
some extra flour
Method:
Put the flour into a big bowl.. Add the salt, sugar, milk and yeast. Mix well and knead until it has a smooth elastic consistency.
Cover the bowl with the towel and let it rise until it doubles in size. This should take 1½ to 2 hours.
While dough is rising, put a sheet of plastic wrap onto your work surface. Place the butter on top and cover it with a second sheet of plastic wrap.
Flatten it with your hands.
Roll it into a rectangle about (20 X 25 cm) with your rolling pin and place it into the fridge to chill.
Wait until the dough has doubled in size , about 90 minutes , sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface.
Dust the dough with flour and roll it out into a large rectangle that is big enough to wrap around the sheet of chilled butter in thirds (about 25 x 60 cm). Lift the dough off the table and dust the surface with flour before putting it down again.
Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter in thirds to enclose it completely. Lift the dough and sprinkle the table with flour.
Rotate the rectangle of dough so that you can hold a roller parallel to the open edges, . Roll it into another long rectangle, as done earlier.
Fold the dough into thirds, brushing off the excess flour . This completes the first turn.
Now wrap it in plastic wrap and place it into the fridge for a minimum of 30 minutes.
Wait until the end of the 30 minutes, sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. . Dust it with a sprinkling of flour and roll it into another long rectangle, as done earlier. Fold, brush and wrap, exactly as before. This now completes the second turn.
Place it back into the fridge for another 30 minutes.
Remove, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill.
Once chilled, cut the unwrapped dough in half on a floured surface. You can chill one half, while shaping the other half.
Dust the dough with some flour and roll one half of the dough into a rectangle. Re-flour the surface when necessary and continue to roll until the dough is roughly less than (5 mm) thick.
Flour the surface and trim the edges of the dough neatly.
Cut it into triangle shapes
Take the bottom of the triangle at its widest part and, using your hands, tightly roll it up into a croissant shape
Place the croissants onto a greased baking tray.
Cover them with a clean plastic cling and leave to double in size. Set the oven to 190 degrees C.
Once the croissants have risen, remove the plastic cling. Very gently brush them all over with the egg wash, if using or milk wash.
Place them into the center of the oven. Bake them for about 15 minutes.
Wait until they are a golden brown then remove them from the oven. Your croissants are now ready to serve!
CUT INTO TRIANGLES:
http://farm8.staticflickr.com/7233/7...dab6ea58_z.jpg
SHAPE AND PUT INTO TRAY:
http://farm8.staticflickr.com/7224/7...687c3ddb_z.jpg
BAKED:
http://farm8.staticflickr.com/7074/7...ebae854d_z.jpg
Croissants...the best I can do is grab a pack of frozen puff pastry sheet and roll,shape n bake it...:lol:
Thanks kuganka.Thank you so much for the crossiants recipe.
hmm croissants too much big process. aarthi good luck try. anyway we will be very much satisfied, if we r preparing at home.
Atleast dev try to pick up a pack of frozen puff.
i will buy directly from market. only my elder one will like. thanks for sharing the receipe kugan.
what a superb comedy kugan. when something is flop , we will be very upset. that time if kids are doing like this means, we will get both angry as well as laughing . as dev said, kids in india will talk like this. my kids will also pick up whenever they go for vacation. after coming back, in couple of weeks they will forget. so be cool.
Kugan, the mutton varuval was super. Never tasted like this before.
Thanks for all the nice recipes, the ice cream too is a hit in my house.
Kugan semma jokes, I laughed my heart out on reading the story.
I am sure you must have been very furious.
Small girl thaneh Kugan. Take it lightly.
Crossiasnts vendam saami, I will buy the ready made.
Thanks Kugan.
thanks for the wishes selvika :)
frankly solla ponna ivalo kastmana velai crossiants backla irukumnu ennaku theriyathu ,but ippo kuganka recipe post panninathukagava nan try panna poren.
We all like crossiants very much selvika
Thanks Aarthii, I really appreciate your interest to learn every thing from scratch.
Wish you all the best in your trial. Take care, Kugan
Thanks Selvieam for your nice post.
I have stayed in my relatives house in India, I have not heard them sing like this.
Even though at times it is fun, I do not want them to go over board.
Thanks Selvieam, take care, Kugan.
Thanks Rose for your nice post and feed back.
Glad you liked both the recipes.
Ammadi, all are scared of the crossiants:rotfl::rotfl:
Thanks and take care, Kugan
Try this simple spicy vendi stir fried. This recipe too from the friend,
who gave the flop cake recipe.:-D This recipe turned out super.
Kugan
SPICY VENDI STiR FRIED
Ingredients:
1 tbs oil
1 tsp mustard seeds
20 young fresh vendi
Little salt
(B)
2 tbs oil
2 ½ tbs besan flour (kadalai maavoo)
2 tsp coriander powder
2 tsp chillie powder
1 tsp cumin powder
¼ tsp tumeric powder
4 pips garlic paste
1 tsp ginger paste
Salt to taste
1 tbs lime juice
Method:
Wash and clean the vendi, wipe dry with a kitchen towel.
Remove the head and tail, slit it horizontally. Cut across. Keep aside.
Now mix all the ingredients in (B). Stir fry for a minute in a non-stick pan.
Remove and keep aside.
Heat a non-stick wok with the 1 tbs of oil, add in the mustard seeds.
Let them splutter, add in the cut vendi and little salt.
Cook the vendi on low heat, stirring slowly often.
Now sprinkle (B) mixture and stir into the vendi.
Cook on really low heat, gently turn the vendi after 5 minutes.
Young vendi cooks fast, remove and sprinkle the lime juice.
Serve with rice or roti.
The Cut Vendi:
http://farm8.staticflickr.com/7238/7...2096a1fd_z.jpg
The Spice Mix:
http://farm9.staticflickr.com/8148/7...4daafbb3_z.jpg
The Cooked Vendi:
http://farm8.staticflickr.com/7073/7...61fe9ba9_c.jpg
spicy vendi stir fry, looks yummy. so attractive picture kugan. ur vendi fry with sambar powder was a great hit in my house. my kids love it. every week i am preparing that one. let me try this style this week.
Kugan your vendi fry looks so simple and yummy.
Thanks for posting pictures on how to cut the vendi.
Good if you can do for all the recipes. It will be easy for us. I will try it soon. Thanks
K, the tomato mint chutney turned out super good...thanks a lot K...:)
Hi friends,
I am back again with another recipe from my grand mom
Here it goes.
Pulachai keerai thogayal(gongura thogayal)
Ingredients
small onions( chinna vengayam is what i meant) - 15(chopped)
Red chillies - 4
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1 tsp
tamarind pulp - 1/2 tsp
Pullacha keerai(Gongura leaves) - 1bunch
gingelly oil - 3 tsp
Salt as required
Method
1.Wash the pullacha keerai and chop them.
2.Boil the leaves in water until the leaves change colour and turn brown. Check it is cooked and drain out all the water. Make sure to drain all the water. Very important
3.Now take a electric blender and blend the leaves after cooling them down. Paati used mathu in order to mash up the leaves to a fine paste.
4.In a kadai add one tsp of gingelly oil and roast the fenugreek seeds along with 2 red chillies and mustard seeds. Allow to cool and grind it
5.Now in the same kadai add another 2 tsp of oil and fry the small onions and 2 red chillies.Add salt as required.
6.When the small onions are slight pink to brown colour add the dry roast powder and the blended pulacha keerai in the same order.
7.Cook for few minutes and add tamaring pulp. Cook for another 2-3 minutes.
8.Serve with steam rice. Add a tsp of ghee in the rice before mixing it with the thogayal.
Nutritional facts:. Gongura is a very rich source of Iron, vitamins, folic acid and anti-oxidants essential for human nutrition.
Gongura greens relieve indigestion, cold and cough. It cleanses the intestines. It also helps in removing infections as well.
They even relieve symptons of fever.
Rose thank you very much for your nice post.
I will slowly try to post recipes, step by step.
Some times I do not have the time to take pictures.
Let me try. Thanks and take care, Kugan
Thanks Dev, for your nice post and compliments.
Glad that you too like the mint chutney.
Lately I did the calzone, it is pizza curry puff.
Also I tried the famous nasi ayam or chicken rice, of course vegetarian:-D
I will ppost the recipes soon.
Thanks and take care. Kugan
Thanks Nithisri for your nice post.
I have stayed in Virginia, there they have many Korean stores.
I am sure the Lotte, a high quality Asian supermarket has all the things.
LOTTE. Chantilly,VA. · Address: 13955 Metrotech Dr. Chantilly, VA 20151
I even get gonggura leaves there.
There are many more of them. try them out.
Nithisri, thanks for the gonggura togayal recipe.
I will surely try out your method.
Nithisri, I think I have posted two types of gonggura recipes.
One is the gonggura thokku, and another is gonggura kadayal.
Nithi, what I will do is, take young gonggura leaves, clean and remove the veins.
Add little oil and saute the leaves well.
The leaves will cook well in the oil and become mushy.
You need not boil the leaves.
My grandma will boil the old leaves, the water she will soak all her bronze things.
When washed will shine like gold.
Thanks for the recipe Nithisri.
Take care, Kugan
My relative who came from India did this kutoo.
You give her any vegetable and she will modify it into a Indian dish.
I will only stir fry this keerai.
Thanks Kugan.
WATER CONVOLVULUS KUTOO
Ingredients:
½ cup mysore dal, cooked till little mushy
1 tsp oil
1 tsp cumin seeds
2 pips garlic chopped
1 medium onion chopped
2 green chillies chopped
1 tomato chopped
¼ tsp tumeric powder
Salt to taste
300 grms convolvulus keerai cut with the stems.
Method:
Heat the oil in a wok, add in the cumin seeds. Let them crackle
Add in the chopped garlic, saute for a second.
Now add in the chopped onions and let it brown a bit.
Add in the green chillies, tomato, tumeric powder. Saute well.
Add in the cut keerai and salt, saute till the keerai wilts a bit.
Add in the cooked mysore dal, with ¼ cup of water, cook till the keerai is cooked.
Remove and serve with rice or roti.
You can add a squeeze of lime juice if you prefer.
This is how the water convolvulus looks:
http://farm8.staticflickr.com/7095/7...e6eafa54_z.jpg
The cooked Kutoo;
http://farm9.staticflickr.com/8157/7...cec28d6d_c.jpg
Wow recipe for water convolvulus (we call it Kang Kung in Sri Lanka). I love any dish with WC. Thanks for the recipe K :D