Thanks Kugan. The picture of yours......... really tempting. :clap:
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Thanks Kugan. The picture of yours......... really tempting. :clap:
The pleasure is all mine, Sudha.
Thanks Sudha, Kugan98
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MIXED VEGETABLE SOUP
Ingredients:
1 small carrot cut into semi circle
1 cup of cauliflower florets
½ a capsicum sliced
3 french beans cut into 1 inch in length
30 grms green peas
1 cup shredded cabbage
1 onion sliced
1 tsp each grated ginger and garlic
½ tsp crushed dry red chillie
1 tsp soy sauce
4 cups of water or vegetarian stock
¼ tsp sugar
2 tsp corn flour
1 tbs butter
Little pepper powder
Salt to taste
Method:
Heat butter in a pan add in the onions and ginger garlic paste.
Add in all the vegetables and sauté well for about 3 minutes.
Add in the water and let it boil.
Now add little cold water to the corn flour and mix well.
Pour it into the boiling soup and stir simultaneously.
Keep it boiling add in the chillie, sugar, pepper, soy sauce
And salt. Let it boil once and remove.
You can garnish with cut coriander leaves.
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Enniya yaarum miss panradhillai ... :cry3:
:lol2: jk... :P
K, am sorry, didnt post for a long time... a sweet recipe is on hold... will post it soon K... :D
Me too... :P No not queen but King... :lol2:Quote:
Originally Posted by suvai
Madhu, who said we did not miss you.
Just scared to ask because every one has their own business.
So I did not want to disturb you.
I know if you are free, you will surely come and post.
Thanks Madhu, take care. Kugan98
Thanks Thalanfaz, for dropping by.
I am very happy that you are king of the kitchen.
Well done. Take care.
To celebrate this occasion I am posting a olden forgotten recipe.
Thanks Kugan 98.
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My grandma used to tell me that long ago this is how our
Indians cooked the noodles, Indian style.
Actually this dish has the taste of its own.
THALICHA NOODLES
300 grms rice noodles soaked, boiled with salt and strained.
1 large onion sliced
4 dried red chillies cut into ½ inch pieces
2 sprigs curry leaves
1 tsp mustard seeds
1 tsp urad dal
½ tsp cumin seeds
3 tbs oil
Salt to taste.
Method:
Add the oil in a wok, add in the mustard seeds, urad dal
And cumin seeds. When the splutter add in the onions.
Sauté well, add in the dry red chillies and curry leaves.
Again sauté well, the oil will have a light orange colour.
Now add in the cooked noodles and salt if needed.
Give a good fry mixing all the items evenly.
The noodles will be lightly coloured because of the oil.
Remove and serve. Its best to eat this on its own, biting a red chillie
That is found in the fried noodle.
Or you can eat it with any curry or peratel.
NOTE: In Malaysia this rice noodles are known as meehoon.
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How many of you know that in olden days, some staunch brahmin families used to make noodles (semiya) at home. I had the fortune of seeing an old Kannadiga Brahmin lady in her 70s, deftly flipping strings after strings from a mound of dough and hanging and pulling strands on a "wooden peg) in a wall till about 40 or 50 thin needle like filaments were formed and promptly she would cut them with a thread or a knife and dry them in about 1 ft length in shade.
After that, only once I saw Shinto priests in Nagano Temple in Japan making rice noodles. But they were thick...much thicker than the kannada lady noodles.
I don't know if anybody now makes them at home.
This "Instant and Dhideer" things have killed many arts of cooking . One example I can give is sambar powder. Even very conservative households in Madras and Bangalore have switched over to instant Smbar powders .
Thank god, I use only Garam masala powder that is from out side.
Hemant Trivedi
Uncle HEMANTJI , its an honour to have you in Kugan's kitchen.
This is a fast world, everything is instant.
Be happy that I make my own rasa, sambar powders.
Thanks uncle, do drop in whenever time permits.
Take care. Kugan98