Kugan's Kitchen

thanks Sonu Gopi for your comments.
I hope your daughter likes this dish.
Comments and feedbacks inspire us to write more.
Thanks again.
Kugan98

[tscii]
RED CAPSICUM CHUTNEY

Ingredients:

1 red capsicum or 200 grms capsicum chopped
1 onion chopped
6 red chillies cut into pieces
2 pips garlic sliced

1 tsp tamarind paste or more
2 tbs peanuts roasted, remove skin
1 sprig curry leaves

½ tsp jaggery (optional)
Salt to taste
Oil

Method:
Heat about 2tbs of oil, add the capsicum, onions
Red chillies and garlic. Roast till brown and soft.
Remove from heat and allow to cool.

Now in a blender add all the above ingredients.
Grind them together to a nice paste.
Add little water only if needed. ( I did not add)
Serve with idli or dosai.

If you like you can season with mustard seeds,urad dal, dry chillies
curry leaves and pour on top.


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omg super ah iruku pic kugan......thanks....:-)

intha chutney sweet ah irukuma kugan?

Thanks Suvai, I am just learning how to take nice pictures.

Suvai the chutney will not be very sweet
Only the sweetness of the capscium and peanuts.
Try it out for a change.
Thanks. kugan98

Parsely salad:
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Parsely - 1 bunch, Remove the stem and clean the leaves , finely chopped.
Onion - 1 (finely chopped)
Tomato - 1 Remove pulp, finely chopped
Garlic - 2 cloves finely chopped
Otherwise, u can chop all the above ingredients in the chopper.
Broken Wheat - 1 tblsp (soak for 1 hour) and strain.
Instead of broken wheat we can also use brown rice soak for 1 hour , strain and coarsely grind in the mixer without water.
Mix all the ingredients and keep in the fridge. Before serving, in a small container add 1 tblsp of olive oil, little salt,little pepper powder, 1 tsp of lemon juice. Close the container shake nicely so that all the ingredients will mix nicely, then add this to the parsely mixture,
This is so healthy and the taste is too good.

Three bean salad:
----------------
Soak and boil White chana, black eye beans, kidney beans separately with a salt.
Take one full hand of each beans
tomato - remove pulp and cut in to small cubes.
cucumber - 1 cut into cubes
mix all the ingredients. No need of salt coz dhals are cooked with salt. just to add a flavour, we can add the herb thyme. Just sprinkle thyme on the top. Olive oil is optional.Mix nicely and serve.
This is a meal in the night. This is very healthy, nice proteins are there, so it will keep us away from the hunger. One bowl of salad and a glass of buttermilk is enough for the dinner. This is good for the weight watchers.

Hi kugan,
i had given 2 salads, please try this. Generally we dont do dressing for the salad for regular basis. For the party i do dressing without cream. If we need , then i prefer only lemon juice, salt - a pinch, olive oil.

Soups i will write at the earliest.

Selvi

Kugan,

I badly want to make chicken rice. Please help me post the recipe if you have. Have also heard of Nasi Ayam Pengyet? Its Malay Chicken rice but they will deep fry the chicken and smash . It goes along with sambal chilli.

Superspiczy

Selvi, thank you very much for the recipes.
As I said before i need to shed few kilos.
Soups normally gives you a full feeling.
I will surely try them.
Thanks. kugan.

Try this version of chicken rice.


CHICKEN RICE

Ingredients
For the chicken:
1 chicken, cut off legs and neck
2 tsp sesame oil
1 tsp light soy sauce

For the rice:
3 cups long grain rice
3-4 cm piece ginger, sliced
3 cloves garlic, chopped
1 tsp salt
1/4 tsp pepper

Chilli sauce:
10 fresh red chillies seeded, pounded
2 cloves garlic, pounded
6cm piece ginger, pounded
1 tbsp oil
1 tbsp lime juice
1/2 tsp salt
1 tsp sugar

Garnishing:
Spring onion curls
Coriander leaves
Cucumber slices

Method
For the chicken: Bring water to a boil in a pot (the amount of water should be just enough to cover the whole chicken). Put in chicken and cook for nine to 10 minutes.

Turn off the heat and allow chicken to remain in the stock for five minutes, then remove chicken and immerse in a basin of cold water. Reserve chicken stock for cooking the rice.

Hang the chicken up to air. Combine sesame oil and light soy sauce, then brush it all over the chicken. Set aside.

For the rice: Wash the rice clean, then drain. Heat up oil in a wok and stir-fry garlic and ginger until lightly browned and fragrant. Put in rice and stir-fry well. Dish out rice and put into a rice cooker. Add enough chicken stock, salt and pepper to taste and a dash of sesame oil. Cook until rice is done.

To serve, scoop warm rice into a rice bowl and overturn this on the plate. Serve with cut-up chicken and chilli sauce. Garnish with cucumber slices, spring onion curls and coriander leaves.

For the chilli sauce: Combine all the sauce ingredients together, mix well and add a tablespoon of chicken stock oil skimmed from the stock or soup.

Soup
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In a pressure pan, put 1/2 tsp of ghee or oil.
add cinnamon - 2 ,cloves - 2 ,elaichi -2
then add one big size onion cubed or 10 small onions .
(small onions will be good), pudhina and coriander leaves - 1 handful each ,fry for 3 minutes. then add crushed ginger garlic - 1 tsp fry for 2 minutes, tomatoes - 4 roughly chopped, fry for 5 minutes.
now add 4 cups of water, pepper jeera coarsely ground powder according to ur taste. For thickening the soup we can add toor dhal/pasiparuppu/oats - 1/4 cup. when it comes to boil , add salt , turmeric powder.
cover and cook in the slow fire for 4 whistles.
This is the basic receipe for the soup.Then u grind it in the mixer, strain it in the soup strainer and ready to serve, Check for spice and salt . If it is needed we can add before serving.
Variations:
-----------
Tomato & carrot soup : tomato - 5 to 6 , carrot - 1
Brocolli soup : Basic receipe & brocolli florets, pasiparuppu for thickening
Drumstick leaves soup / palak : Basic receipe & drumstick leaves 2 hand ful and 1 cup thin coconut milk , toor dhal is for thickening.
Yellow pumkin soup : basic receipe & yellow pumkin - 2 cups chopped, pasiparuppu for thickening.
white and green pumkin / sorakai - basic receipe & vegetable, toor dhal for thickening.
Mix vegetable soup : basic receipe, tomato - 3 , mix vegetables - beans, carrot, cauliflower, green peas, cabbage and pasiparuppu for thickening .

These soups are filling. A cup of the abovesaid soup , bowl of salad, 2 toast (wholemeal bread). can help for reducing the weight.

Selvi, I think I must be troubling you a lot.
Sorry for the trouble.
Very good Selvi, basic soup with so many variations.
So daily its going to be a soup in my house for me.
Thank you, thank you Selvi.


I too will post one or two salads that I know.
Thanks. Kugan98

hi kugan,
not at all, i am pleasure to do this. My receipes are good for dieting. Pl. u also post ur salad receipes.
selvi

[tscii]
Moong dal sprout salad.


INGREDIENTS
• 2 cup sprouted moong dal
• 1 large, red onion peeled and finely chopped
• 1 large tomato, seeds removed and flesh chopped
. 1 cup cucumber chopped (remove the seeds)
• 2 tbs. fresh coriander leaves, chopped.
• 1-2 green chillies chopped
• A few mint leaves, must be tender leaves
DRESSING
• 1 tsp. good vinegar (could be malt or red wine or balsamic)
• Salt to taste
• Black pepper to taste
• 1/2 tsp. roast, coarsely ground cumin seed, optional

METHOD
1. Wash and drain the sprouts.
2. Place vinegar, salt, pepper, , cumin, in a small jar and shake well to make a dressing.
3. Place all salad ingredients in a bowl, pour dressing and mix gently.
4. Serve freshly made or chilled.


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[tscii]Another chutney.

BRINJAL CHUTNEY

Ingredients:
1 cup of sliced brinjals
10 dried chillies cut into small pieces
2 tsp channa dal or pottu kadalai
4 cashew nuts
1 big onion chopped
2 pips of garlic sliced
1 small piece of ginger chopped
1 tsp tamarind paste less or more
1 sprig curry leaves
¼ tsp asafetida powder
Salt to taste

For seasoning:
¼ tsp mustard seeds
½ tsp urad dal
1 dried red chillie cut into pieces
Few curry leaves
Oil.

Method:
Put a wok on fire, add little oil and fry the brinjals. Remove.
In the same wok, add little oil, add in the onions, dried chillies,
Channa dal, garlic, ginger, cashew nuts, curry leaves
And fry till nicely roasted. Add in the tamarind paste and enough
Salt.and the asafetida powder . Stir nicely and remove.
Let it cool nicely, then use a mixie and blend the mixture first.
Then add the fried brinjals and blend once.
Remove it to a bowl.
Heat a pan, add little oil, add in the mustard seeds followed
By the urad dal , dry chillie and curry leaves.. Season well
And pour over the brinjal mixture. Goes well with dosa and idli.


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[tscii]
RIDGE GOURD CHUTNEY

Ingredients:
2 cups tender ridge gourd chopped into ½” cubes
2 tbs grated coconut (optional)
4 green chillies chopped
2 tbs coriander leaves
2 small shallots
½ tbs tamarind paste (or to taste)
Salt to taste

Tempering:
½ tsp mustard seeds
½ tsp urad dal
1 sprig curry leaves
1 red chillie broken
Oil

Method;
Heat ½ tsp oil and sauté the ridge gourd pieces
And green chillies nicely.
Then grind the cooked ridge gourd pieces with all
The other ingredients to a smooth paste.

Now heat a tsp of oil and add all the tempering ingredients.
Add tempering mix to ground chutney, mix and serve.


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[tscii]
RIDGE GOURD SKIN TUVAYAL

Ingredients:
1 cup ridge gourd skins cut fine.
2 tbs grated coconut
1 tbs channa dal (optional)
3 dry red chillie
3 pips garlic
2 small shallots
Little ginger
1 tsp tamarind paste
1 sprig curry leaves
2 tsp oil
Salt to taste



Method:
Wash the ridge gourd skin and drain the water.
Heat 1 tsp of oil, sauté the ginger, garlic, shallots
Red chillie and tamarind paste. Mix nicely.
Now add the ridge gourd skin and the coconut.
Stir fry nicely till the skins shrink a bit.
Cool well, then grind them fine with enough salt.
serve with steaming rice.


Ridge gourd tuvayal ingredients.

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Ridge gourd skin tuvayal

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Kugan,

I tried the chicken rice for valentine's day and gave it to my boyfriend. He simply loved it... you are amazing kugan.

I roasted the chicken and it tasted better...
Thank you so much!!!

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Superspiczy, I am glad that you like the recipe.
i too at times will fry the chicken, for better taste.

Were you formally from Malaysia?
Your request for the another recipe, I have asked my friend.
She tells me that it is an Indonesian dish.
I will post as soon as I get it.

I am from India, I learned all these recipes after
coming to Malaysia.

Happy Valentime's Day to everyone.
Kugan98

illai kugan! i am from singapore... oh so thats a indonesian recipe huh ? Seri! really appreciate it very much... I have more recipes for Asian
food... I will post it to all...

No wonder all your recipes are those chettinattu samyal kinda taste... very nice.

Superspiczy

"RED CAPSICUM CHUTNEY "... I tried this chutney for the first time from this blog( http://www.nandyala.org/mahanandi/in...&submit=Search ) about a yr ago & am a fan of it since then... I make it atleast once a week...yummy yum!!!...:D

[tscii]
DRY RED CHILLIE CHUTNEY

Ingredients:

10 dry red chillies
4 small shallots
3 pips og garlic
½ tsp of tamarind paste
Few curry leaves
Salt to taste
1 tbs gingelly oil
A little jaggery ( optional)

Method:
Soak the dry chillies in hot water for about 12 minutes.
Squeeze out the water after 10 minutes.
In a coffee grinder or a small mixie, grind the chillies,
Shallots, garlic, tamarind paste, curry leaves, and salt.
( I use the traditional grinding stone)
You can add the jaggery if using.
Remove after grinding. Heat the oil and pour it over the chutney.
Stir and serve with dosa or idli.

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[tscii]

CABBAGE CHUTNEY

Ingredients:
1 cup shredded cabbage
1 tbs coconut scrapped coconut
1 onion chopped
2 garlic pips
One small piece of ginger
1 tsp urad dal
oil
Enough tamarind paste
Salt to taste
To season:
1 sprig curry leaves
1 dried red chillie cut into pieces
¼ tsp mustard seeds.

Method:
Heat a table spoon of oil. Fry the urad dal, onion, cabbage,
Garlic, ginger, and coconut. When cool grind them to a
Paste with the tamarind and salt.
Heat oil in a pan and add the seasonings and pour
On the ground chutney. Stir and serve.

The fried cabbage ingredients.

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The cabbage chutney.

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Thanks Superspiczy, waiting for your Asian recipes.
Kugan98

hi kugan
yesterday i tried ur red capsicum chutney, it was very tasty. We had it with chapathi.
selvi

Quote:

---

Originally Posted by suvai

I made morekuzhambu(masala)....with cauliflr poriyal....jeeraga asam & salad ofcourse....ohhh enoda fav...with appalam ( not fried...microwaved) lol...also made elumichapazha sadam for lunch.

---

Suvai avargalE, I have never heard of preparing appalam using microwave. Healthy indeed and save oil :noteeth: Thanks :)

Quote:

---

Originally Posted by kugan98

[tscii]Suvai try this Malaysian brown fried kuih.

CEKODOK PISANG ( BANANA DROPS)

---

Kugan avargalE, I always make this Cekodok Pisang with the bananas I used for my prayer offerings. Please post on Pisang Goreng as it might be useful for our frens outside M'sia. Thank you. :)

superspiczy, Selviem, Shanthy & sonu gopi avargalE

I guess it's not too late to welcome all of u. Welcome to Kugan's Kitchen and enjoy ur stay. :D

Hi Thalafanz,
thanks for ur warm welcome. we enjoy this thread.
selvi

hi kugan,
can u pl. send me the receipe of brownie. planning to make tomorrow .
selvi

Hello Thalafanzzz!! enga aaala kanom romba naalaa? hope all is well. Yep....ipothellaam no frying at home....& the appalam comes out pretty well....athula if u want the taste like poricha appalam...then just smear some oil on both the sides & micro it....;-)

Suvai avargalE, I have never heard of preparing appalam using microwave. Healthy indeed and save oil :noteeth: Thanks :)

hi kugan!!! oru question....would it be possible for you to send me all the recipes that u have so far posted? If u dont have it...no worries....i will just cut & paste & copy......if u have it then i will send u my email id...so that u can send it to me....plzzz & thank u.....regards.....suvai

Hi Kugan

I made chicken rice and red capsicum chutney. Turned out very very nice, I also made red chilli chutney in half strength. Sorry not many chilli lovers at home. It was beautiful.
Thankyou for the warm welcome Thalafanz. It is our tradition to welcome people isn’t it. Selvi, your tiffan sambar is superhit in our home. Thank you.
Regards
Shanthy

Selviem, I am happy that you liked the chutney.
I am planning to make pumpkin skin chutney.
I will post as soon as i make it.


Sorry Selviem, I was a bit busy for the past two days.
I did not see the thread.
i will soon post the brownie recipe for you.
take care. love Kugan98

Thanks Thalfanza for your wishes.
I still remember with gratitude as you were the first
person to welcome my thread. I am very grateful to you.

I will soon post the recipe for goreng pisang or fried banana.

Please drop in whenever you are free.
take care. Kugan98.

Suvai, I have the recipes that I have posted.
Do you need all the recipes or only the vegetarian.
Send me your e-mail id, and also sometime for me.
i will surely post them for you.

If some one can be kind enough to make the index of the recipes,
it would be easier for us to find the recipes.
Thanks. kugan98

thanks Shanthy, happy that everyone in your house enjoyed
the recipes of Selviem's and mine.
I am sure the feedbacks would inspire Selviem and me
to post more recipes.
Keep writing. Thanks. kugan98

hi shanthy,
thank u so much for ur feedback. It will be different from the other sambar. Also the same sambar powder can be used for the sambar what we make for rice. Prepare the vegetable as per ur receipe, when u r adding the spice like redchilly, dhania powders, reduce the quantity of those spice to 3/4th , u can add tiffon sambar powder 1/2 tsp finally,then allow it to boil for a minute, then garnish with coriander leaves. this smells too good and very tasty. try this out.
selvi

Hi Kugan,
My email id is :
simply101ster@gmail.com
If you can seperate vegetarian recipes...that would surely be wonderful......:-)
If its going to be very time consuming.....then just email it to me & I will print it out.
Thanks in advance kugan for the email :-)
take care
s

[tscii]Thalfanza, here is the goreng pisang or banana fitters recipe


BANANA FITTERS

Ingredients


1/2 cup self-raising flour
1/4 cup corn flour
1 tbsp rice flour
Pinch of salt
1/2 tsp baking powder
180ml water or just enough
1½ tbsp oil
5-6 bananas, halved
Enough oil for deep-frying

Method
Combine the various flours, salt and baking powder in a mixing bowl. Pour in water and combine into a batter. Add in oil to mix.

Coat banana halves in batter and deep-fry in hot oil for three to four minutes or until crispy and golden brown. Remove and drain on crumbled kitchen paper.


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Selviem, I made the three bean salad yesterday.
It was enjoyed by all my family.
Thanks for the recipe Selviem.

THREE BEANS SALAD

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