Kugan, I love the water convolvulus vege cooked with shrimp paste , just like they cook in Chinese food stalls.
Can you please post the recipe for me.
Thanks.
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Kugan, I love the water convolvulus vege cooked with shrimp paste , just like they cook in Chinese food stalls.
Can you please post the recipe for me.
Thanks.
Quote:
Originally Posted by Roshan
Dear Roshan, oh you all call it kangkong too?
Here in Malaysia it is also known as kangkong.
I thought you all will not know if I called it kangkong.
So I used a big bombastic word in English:rotfl::rotfl::rotfl:
Thanks Roshan, let us have the feed back.
Thanks and take care, Kugan
Thanks Rose for your post.
I will soon post the recipe for the shrimp paste kangkong.
Or as it is called kangkong belacan.
Only recipes as I will not be able to cook it for you.
Thanks and take care, Kugan
:lol: As I have mentioned earlier Malaysia and SL, food wise everything is almost similar. I dont know how this connection happened. I was surprised when I visited KL first time.Quote:
Originally Posted by kugan98
I can try it only when I get back home. I dont get kangkung in Kabul. The only green variety we get here is spinach. I miss the keerais that we get in Sri Lanka :(Quote:
Thanks Roshan, let us have the feed back.
Thanks and take care, Kugan
Oh dear, you will be missing so many types of greens.
Roshan, how often do you go back to S. Lanka.
What type of foods do you get in Kabul?
Thanks and take care, Kugan
Friends, here is a unique combination, also by my guest.
Try and see. Kugan
MURUNGA KEERAI WITH BOTTLE GOURD
Ingredients:
To Roast Till Golden And Grind To Powder;
2 tbs coriander seeds
1 tsp funugreek seeds
1 tsp cumin seeds
1 tsp pepper corns
2 red dry chillies
2 tbs grated coconut.
1 tbs oil
1 tsp mustard seeds
2 dry red chillies cut into pieces
¼ tsp asafoetida powder
2 green chillies sliced
1 tsp ginger chopped
¼ tsp tumeric powder
1 cup bottle gourd cubed
½ cup murungai leaves
1 cup cooked pasi paruppu.
2 cups water
Salt to taste
Method:
Heat oil in a wok, add in all the spices and the tumeric powder.
Give a good stir, add in the bottle gourd, murungai leaves, cooked dal,
water and salt. Mix nicely , cover and cook on low flame.
Cook till the veges are cooked, add in the ground powder.
Add little more water if needed, the dish will be little thick.
Taste for salt and remove. Goes well with rice or roti.
http://farm8.staticflickr.com/7084/7...7cbcfc1c_c.jpg
Kugan maam and others..hru?Sorry was not active in this thread..my lil one was down with stomach bug..now feeling much better..Quote:
Originally Posted by kugan98
K,I've bookmarked soooo many recipes of urs..I have an eye for ur butter croissant..have never handled yeast soo many times...so scared of it..
Ma'am ,have u posted sabu Dana upma?I have tried a couple of times,but not successful..pls post the recipe..
And my blog URL is
http://vegetarian-planet.blogspot.com
Take a look when you are free..
I go almost every 8-10 weeks. So dont feel much about missing Sri Lankan stuff. But keerai is something that I miss quite a bit, 'cause in SL keerai is part of our daily lunch.Quote:
Originally Posted by kugan98
Vegetables we only get all the western varieties such as carrot, beetroot, cabbage. I dont get those naattu vegetables like murungai, pulangai, peerkangai, vaazhaippoo, tender jackfruit etc. No greens except Spinach. No coconut and curry leaves available here. Rest we get.Quote:
What type of foods do you get in Kabul?
Thanks and take care, Kugan
Fruits, we dont get good mangoes except one particular variety imported from Pakistan during summer. Pine apple, they have the green variety, imported again, not as sweet as what we get in SL and one tiny pine apple would cost more than USD 10. And my favourite fruit Avacado is also not available. No papayas, Sapotas,Custard Apple, Rambutan, Gauva, Mangustin at all. But apple, grapes, peach, kiwi fruit, various kind of mellons, cherries, berries, apricots, all available and they are very cheap (these are grown here mostly). Almonds, pistas, wallnuts and various other nut varieties are also cheap as they grow them here. You get all kind of spices but the chilly powder we get here is not hot enough so I bring it from Sri Lanka.
Thanks Ramya for your nice post. Please call me Kugan.
So sorry to hear about your little ones sickness.
I know how difficult it will be when some one is not well.
Ramya if your yeast is active, you have nothing to worry.
Just follow the recipe, and it will turn out o.k
Yes I have posted the sabudana recipe.
I will repost it for you. enjoy, come often when you are free.
Thanks and take care, Kugan.
SABUDANA (SAGO) KITCHADI
Ingredients:
2 cups sabudana
¼ cup green peas ( optional)
¼ cup dry roasted pea nuts (chopped roughly)
2 green chillies slit into 4 and cut across
1 big potato cut into small cubes and fried
2 tbs grated coconut
2 tbs oil
½ tsp cumin seeds
½ tsp mustard seeds
1 sprig curry leaves
¼ tsp turmeric powder
1 tbs lime juice
Little coriander leaves chopped
Salt to taste
Method:
Wash the sabudana and soak it for 3 hours.
After 3 hours drain in a colander and keep aside.
Heat oil in a non-stick pan.
Add in the mustard seeds and cumin seedsand curry leaves.
When they crackle, add in the green chillies and green peas.
Stir for a second, add in the turmeric powder.
Now add in the soaked sabudana and salt.
Fry on a medium heat, stirring gently until the sabudana
becomes translucence. It will be about 5 to 6 minutes.
Now add in the grated coconut, fried potato cubes,
roasted peanuts, and the lime juice.
Give every thing a very gentle stir.
Remove and garnish with the coriander leaves.
Serve hot, taste will be very yummy.
This is how the sabudana looks like:
http://1.bp.blogspot.com/-vpDSifIA8W...0/img9063t.jpg
The Soaked sabudana:
http://4.bp.blogspot.com/-x2FyKDiRI1...0/img9061o.jpg
Sabudana Kitchadi:
http://2.bp.blogspot.com/-Shaj-Pps9f...20/img9067.jpg
Thanks Roshan for your nice post and explanations.
I have not heard about Kabul.
It is good that you go home every 2 months.
Otherwise you will be missing so many things.
Thanks Roshan, take care, Kugan
How are you Kugan? I have not visited this thread in a long time. Because, whenever I visit this thread I feel like taking the next flight, land in KL and camp in your place for a month to taste all those dishes you describe here! :lol: May be someday I will show up! :)
Ramya, thanks for the link to your blog.
I will surely go through when I have the time.
Thanks and take care, Kugan
Thanks uncle for your nice post.
It is nice to see you after a long time.
You are welcome to Kugan's house, any time uncle.
Hopefully you will not regret , after tasting Kugan's cooking:-D
Thanks uncle, do drop in when time permits.
Take care, Kugan
Dear friends, I am posting the recipe for calzone.
A calzone is an Italian dish which originates from Naples.
Calzones have become quite popular all over Italy and in many other parts of the word.
A calzone is a stuffed pizza , made with an outer crust of pizza dough and an inner filling that typically includes an assortment of cheeses, meats, and vegetables.
The pillowy savory pastries are , served at many Italian restaurants.
CALZONE
Ingredients:
Base:
3 cups all purpose flour
1 ½ tsp instant yeast
¼ tsp sugar
½ tsp salt
2 tbs olive oil
Water to make the dough.
Fillings:
1 tbs olive oil
½ cup onion chopped
1 cup brinjal cubed
½ cup capsicum cubed
1 cup mushroom sliced
½ cup carrots cubed small
1 tsp mixed curry powder
Little pepper powder
Salt to taste.
1 cup pizza sauce
Cheese as needed
Method:
Mix together all the ingredients for the base.
Add in water little by little to form a dough.
The dough would be little sticky. Cover with a clotha and let it double in size.
Heat a wok, add in the oil and the onions, saute well.
Now add in the cubed brinjals, stir fry and cook for a minute.
Now add in the capsicum, mushroom, carrots, curry powder, pepper and salt.
Sprinkle little water, stir fry and cook till the veges are cooked and dry.
Remove and let them cool.
Punch down the dough, divide into equal balls, about 8.
Take each ball and roll into a circle about 6 inches in diameter.
Apply pizza sauce on one half. Add in the little of the cooked veges.
Add in the cheese. Bring the other side and close, using water to seal the edges.
Use a fork to press pattern on the edges. Make 2 slits on top.
Brush with olive oil, bake in a preheated 200 degrees C oven.
Bake for about 20 minutes or until lightly browned.
Remove and let it cool for about 10 minutes. Slice and serve.
The Fillings:
http://farm8.staticflickr.com/7245/7...81651758_z.jpg
Apply The Sauce:
http://farm8.staticflickr.com/7098/7...c248a111_z.jpg
Add The Fillings:
http://farm8.staticflickr.com/7095/7...cbb94c5e_z.jpg
Fold And Press With Fork:
http://farm8.staticflickr.com/7229/7...f0b270f6_z.jpg
Baked Calzone:
http://farm9.staticflickr.com/8002/7...3bcaf124_c.jpg
I did not know that the water in which we boiled the leaves can actually clean bronze..Nice tip akkaQuote:
Originally Posted by kugan98
I stay in Dallas, Texas and we do have some korean stores here. I will check
I will surely check gongura thokku and gongura kadayal ...
Also water convollvulus kootu is yummmy... Thanks for all your recipes ka
Calzone - stuffed pizza is definitely another must try .
It reminded me of Italian chicken croissant from Kolache factory ( A poland based restaurant)
Italian chicken croissant tasted very similar to the egg puffs made in India except the filling was basically small chopped chicken chunks and lightly spices.
Do post us the recipe of a basic croissant when you have some time ka
Thanks Nithishri for your nice post.
Thanks for your compliments.
Nithishri I have posted the recipe for crossiants in page 42 of this thread.
Also the filling of the calzone is up to ones wish.
I have Indianised a bit by adding brinjal pieces and curry powder.
The only important ingredient one should not miss, is the sauce and cheese.
They give a very good taste to the calzone.
Normally the calzones will be big in size, they will slice them after baking.
Thanks and take care, Kugan
Dear Rose, here is the recipe for the kangkong belacan.
Do try and post the feed back.
KANGKONG BELACAN
Ingredients:
2 tsp oil
To Grind Into Paste:
1 tbs dried shrimp, soaked in hot water and drained.
3 fresh red chillies
3 shallots peeled
1 tsp shrimp paste (belacan )
300 grms kangkong cleaned and cut
A pinch of msg
Little salt to taste
Method:
Heat the oil in a wok, add the ground paste and cook for 4 minutes.
There will be a nice fragrant, add in the cut kangkong.
Stir fry at high heat untill well mixed.
Add in msg and salt if needed.
Do not over cook the kangkong.
Serve hot over steaming rice.
http://farm8.staticflickr.com/7102/7...e2726df9_c.jpg
Thank you very Kugan. The kangkong dish looks very yummy .
How did you cook it in your house ?
Kugan I have one more favorite . That is restaurant style Chinese greens with oyster sauce.
I always order this dish, when ever I go to a restaurant .
I hope you can post it for me. Take your time Kugan.
I will also try out the calzone recipe.
Thanks. Rose
Thanks Kunganka for all your recipes. I will surely try out the Indian huge curry puff.
Your kangkong dish too looks very inviting. Waiting for the resturant style greens.
I too love that dish. What happened to all our friends? Holidays are over in Malaysia.
I cannot thank you enough for all your efforts. Thanks Kuganka.
Kugan ka,my husband made the kungpao noodles last weekend..it was just out of this world...thank sooo much for the recipe...that is gonna be a part of our weekly dinner..keep posting noodle and pasta recipes..love them like crazy..
Quote:
Originally Posted by rose75
Rose thanks for your nice post.
Well I did not add any shrimp paste or shrimps in my dish.
I feel very empty to post a recipe without a picture.
Thats why I did a cheating job:smokesmirk:
Your restaurant style green dish is coming
Thanks Rose, Take care Kugan
Gulabjamun, thanks for your nice posts and comments.
Well I believe every one has something to do.
Glad you came and posted some thing.
Do try out the Indian big curry puff:rotfl::rotfl:
Your favourite dish is coming, you need not order in the
shop any more. Cook it in the house and enjoy.
Thanks and take care, Kugan
Thank you very much Ramya for your nice post and compliments.
I have posted few recipes on pasta and noodles.
Please let us know through pm your gmail ID.
We will give you the link to our blog.
The blog was created by our Dev.
So it will be easy for you to look up the recipes.
I have not uploaded Kugan's Kitchen Part 7 yet.
Will do it soon.
Glad you all liked the kungpao noodles.
Thanks to your hubby for trying.
Take care, Kugan
Rose and Gulabjamun here is your favourite dish.
Try it out. Thanks Kugan
BOK CHOY WITH OYSTER SAUCE
Ingredients:
3 pips garlic minced
1 tbs oil
300 grms baby bok choy, clean and remove each leaf.
½ tsp oil
A pot of water
2 tbs oyster sauce
2 tbs water
½ tsp corn flour
¼ tsp cooking oil
1/2 tsp sugar
Little white pepper
Method:
Heat a pan with the 1 tbs of oil.
Add in the minced garlic, saute till they turn light brown.
Dish out and keep aside. This is garlic oil.
Heat the pot of water with the oil.
Drop your baby bok choy into the boiling water.
Quickly blanch them for about 30 seconds.
As soon as they turn slightly wilted, remove from the pot.
Drain the water and arrange the vegetables on a plate.
In a wok, heat up the oil, add in the oyster sauce,
Water mixed with the corn flour, sugar and white pepper.
As soon as the sauce heats up and blends well, pour it
over the blanched vegetables. Top the vegetables with the garlic oil.
Serve immedieately.
http://farm8.staticflickr.com/7080/7...04318a37_c.jpg
Kugan, thanks a lot for the bok choy recipe. I bought the bok choy on my way home after office.
I cooked it for dinner. My family really enjoyed the dish. It is cheap to cook it in the house as well as clean.
It will be a regular dish in our house. My family thanks you for the recipe.
They have asked me to request more Chinese recipes from you.
Thanks again Kugan.
Thanks Rose for the nice post. That was a quick feed back.
Yes, Rose cooking in the house is cheap, clean and healthy.
Thanks for the nice feed back. I am not an expert in Chinese cooking.
I will try to give you the recipe if I know.
Thanks for keeping me company. I feel very lonely:sigh2::sigh2:
Thanks and take care. Kugan
Hi Kugan,
Came to say hello to K and K's kitchen. Lot of recipes. When you have some time can you please post some mint recipes. I have mint going like crazy here. Thanks in advance.
Suja
Dear friends,
I have come up a new recipe which is a quite breakfast. This is made at my home from childhood whenever there is old rice remaining. Amma is a expert in Masala saadham and we just love it
Simple Masala rice
Ingredients
Palaya saadham ( Old cooked rice) - 1/2 cup
Tamarind pulp - gooseberry size
Turmeric powder -1/2 tsp
Oil - 2 tbsp
Curry leaves - few springs
Urad dhal - 1tsp
mustard seeds - 1tsp
Ginger garlic paste - 1tsp
onion -1/2 small
green chilies - 2
chilly powder -1/2tsp
Salt to taste
Method
1. Take old rice in a bowl and add 1/2 tsp of turmeric powder and tamarind pulp and mix well with ur hand adding some salt. Allow it to soak overnight
2. In the morning take a kadai and heat oil. Add curry leaves, urad dhal and mustard seeds.
3. When mustard splutters, add the onions and saute them well.
4. When the onions are slight pink add the ginger garlic paste, green chillies slitted and saute until the raw smell goes away.
5. Add chilly powder and this point and cook for few minutes.
6. Now add the old rice mixture which is been soaking until the morning and give a nice stir
7. Cook for few minutes until all masalas blend into the rice
8. This serves as a nice breakfast or tea time snack and is a break from the normal tiffin varities like idli and dosa. Also people who are on diet can have this in the morning. As it is quite filling, lunch can be altered with a salad and u can still be active without hunger. Great way to start a day.
Oh cool I shall look into the crossiants recipe for sure.Quote:
Originally Posted by kugan98
Also akka I have been craving for the Green curry with vegetables and chicken which a thai speciality. I tend to order this everytime when I visit Thai restaurant.
Do post the recipe if you find time or if already posted please direct to the right page.
Green curry and red curry is my favourite
Thanks for the blog invite kugan..blog is awesome..
One request..we love Thai take out especially spicy thai fried rice..have you got the recipe for that?
Thanks in advance
Welcome Suja, thanks to your nice post.
Suja, I think I have posted mint pulao, mint chutney, mint thogayal,
mint and tomato chutney. You can make mint coolers , mint tea, mint dips , sauces and many more things.
You can add mint into so many curries and poriyals.
Thanks and take care, Kugan
Quote:
Originally Posted by nithishri
Dear Nithi, thank you very much for your nice post and recipe.
I am very very glad that you are reviving old forgotten recipes.
I remember my great grandma doing this rice in the village.
Nithi, you see we had fried rice even in the olden days:-D
It will be little like our puli saatham.
I will post with picture so that, all can see, how the dish will look like.
Thanks and take care, Kugan
Quote:
Originally Posted by nithishri
Dear Nithi, I think I have posted red curry paste and red Thai curry.
I will repost the paste and curry, it will be vegetarian only.
You can add in chicken pieces if you like.
I will post the recipe with chicken if you want.
Thanks and take care, Kugan
THAI RED CURRY PASTE
Ingredients:
3 red fresh chillies sliced
3 small onions sliced
3 pips of garlic sliced
1 stalk lemon grass ( only the white part sliced)
½ inch galangal sliced
1 kaffir lime leaf sliced fine
2 tbs chillie powder
1 tbs coriander powder
½ tsp tumeric powder
2 tbs light soy sauce
1 tsp brown sugar
¼ tsp white pepper powder
¼ tsp dark soy sauce
Little water or coconut milk to blend
Method:
To make paste, place all the ingredients in a blender.
Add little water or coconut milk, and blend into a fine paste.
Note: If you are making large amount, use water to blend.
Then stir fry in oil till fragrant. Cool, and freeze in small,
Small containers.
http://3.bp.blogspot.com/-q0FZoAbVia...20/img4990.jpg
THAI VEGETARIAN RED CURRY
Ingredients:
1/2 cup small cauliflower florets
1 cup tofu cubed and slightly fried
½ cup carrots cubed
½ cup potatoes cubed
10 whole cherry tomatoes or 2 big tomatoes sliced
3 kaffir lime leaves
½ yellow pepper cut into squares
¼ cup fresh thai basil leaves
750 ml coconut milk
3 tbs oil
Salt to taste
6 tbs of the red curry paste
Method:
Heat oil in a wok. On medium heat add the red curry paste and stir fry till fragrant.
Add in the cauliflower florets, potatoes and carrots.
Add the tomatoes if you are using big sliced tomatoes.
Stir nicely, add in the 750ml coconut milk and the kaffir lime leaves.
Simmer, stirring occasionally for about 10 minutes.
Add bell pepper and the fried tofu and cook for another few minutes.
( add in the cherry tomatoes if you are using)
Taste for salt, add in the fresh Thai basil leaves.
Stir and remove and serve with Thai fragrant rice.
Note: You can use any vegetable of your choice.
http://1.bp.blogspot.com/-Hb6G5KVKun...20/img4995.jpg
Nithi I will post the green curry and paste soon.
Thanks and take care, Kugan
Dear Ramya, thanks for your nice post.
I have posted few Thai recipes in the forum and blog.
Like pineapple fried rice, raw papaya salad, , massaman curry,
tom yam soup, red curry and so on.
I will soon post the fried rice that you want.
Keep writing thanks and take care, Kugan
NOTE: You have to thank DEV for the blog.
Also Aarthii helped to upload the recipes.
Hi everyone... hi K... epdi irukkeeenga... howzz ur family... recover aayiteengala... or else take good rest... :)
I prepared this spinach rice, it is quick, easy and tasty. Have a try. Not sure if this has been already shared here, I just thought of sharing.
These measurements is for 2 people.
Quick spinach rice:
Spinach - 4 cups
Garlic pods - 5 or 6 depends on the size
Jeera - 1/2 teaspoon
Urad dal
Turmeric powder
Green chilli - 4 if big, 6 if small.
Chilli powder - depends upon ur taste
Salt for taste
Oil - 3 spoon.
Method fo preparation:
Cut spinach and keep aside.
Cut the garlic horizontally, now crush the pieces gently, i use my knife the handling part to crush it.
Heat the pan, pour oil. Once it is hot enough, put urad dal, jeera.
Put garlic, greenchilli. Once the garlic pieces are slightly turning brown, put turmeric powder, salt, chilli powder and give a mix.
Put the spinach leaves and cook for about 3 - 4 minutes. Cover and switch off the stove.
Now put the rice in the pan and give a good mix. Spinach rice is ready to eat. Serve with hot tomato chutney.
Hope you liked this recipe :)
KUganka,Tried crossiants yesterday,came out good
Taste was good but turned bit hard .I think i need some more practice .