Kugan's Kitchen

Here is the recipe.

POTATOES IN GREEN GRAVY

Ingredients:

8 baby potatoes peeled and lightly fried
8 strands of coriander leaves
1 tsp garlic paste
1 tsp ginger paste
6 green chillies
½ cup chopped onions

1 tsp cumin seeds (seeragam)
A pinch tumeric powder
½ tsp coriander powder (malli powder)
½ tsp cumin powder
½ tsp gram masala powder
Oil
Salt to taste
Little green colour

Method:
Grind the coriander leaves, green chillies, onions,
Ginger and garlic pastes to a smooth paste.
Heat oil in a wok, add in the cumin seeds, add the
Ground paste and sauté nicely. Now add the tumeric
Powder, cumin powder, ½ a cup of water and allow
The gravy to boil. Now add salt, gram masala powder
The fried potatoes and a drop of the colour.
Cook for about 5 minutes and remove and serve.

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Sorry I accidently spilled more green than needed

Sudha, send me a pm requesting for a garlic bread recipe.
Here is the recipe Sudha. Please do write in the forum.
Let us know how it turned out. Thanks.

GARLIC BREAD
Ingredients:
1 baguette or 1 loaf bread
½ cup soft butter
6 pips of garlic smashed and minced finely
2 tbs chopped parsley
Pepper powder and salt to taste

Method:

Per heat oven to 175 C

In a bowl add in the butter, garlic, parsley, salt
And pepper to taste and mix well.

Cut the baguette across diagonally into 2-3 cm slices.
Do not cut completely through the bread.
Add a spoonful of the garlic butter mixture, between
The slices and smooth it down. Finally spread any remaining
Butter over the top of the baguette.

Take a large piece of aluminium foil. Place the bread in the
Centre of the foil and wrap it up making sure that you
Seal the ends well.

Place the baguette in the centre of the oven and cook for 10
Minutes. Turn it over and cook for a further 10 minutes
And remove it from the oven.
Unwrap the baguette, cut through into slices and serve.


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Thanks Kugan.

Few questions. Please dont mind if it is silly.

What is Parsley ?

Can we use a normal sandwich bread or any special bread to be used ?

I dont have an oven. Any alternative ?

Dear Sudha, parsley is a bright green biennial herb.
It is very common in Middle Eastern, European and
American cooking.
Parsley is used for its leaf, just the same way
as coriander leaves are used.

You can try using coriander leaves instead of parsley.
You can use our ordinary loaf of bread.
If you do not have an oven, make a sandwich of two slices.
Wrap it in aluminium foil. Heat a dosa kal.
Toast on both sides.
This is only my suggestions.
Thanks.

A picture of parsley leaves.


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Quote:

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Originally Posted by suvai

thalafanz na actor ajithoda fanz ah? apo oru kelvi..why do they call him "thala"? just out of curiosity.

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enNa avaruku vaal illa thala mattum than irukku :lol2:

Just kidding Thalafanz :)


Kugan Sir


Many thanks 4 ur reciepe :P

Quote:

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Originally Posted by Raghu

Quote:

---

Originally Posted by suvai

thalafanz na actor ajithoda fanz ah? apo oru kelvi..why do they call him "thala"? just out of curiosity.

---

enNa avaruku vaal illa thala mattum than irukku :lol2:

Just kidding Thalafanz :)


Kugan Sir


Many thanks 4 ur recipe :P

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The kugan's kitchen seems to be vey quiet.
O.K i will post a recipe to day.

This recipe is for Thalafanz with the ingredients written in Tamil .

If you all are fed up of eating simple upma try this.

[tscii]
MASALA UPMA

Ingredients:
2 cups sooji (rava, semolina) roasted in 1 tbs ghee
1 cup mixed vegetables (carrots, peas, green beans cauliflower)
2 big onions chopped
4 green chillies chopped
1 big tomato chopped into cubes
1 tbs fresh coconut ground into a paste
1 tsp ginger , garlic paste
1 tsp chillie powder
½ tsp tumeric powder
½ tsp gram masala powder
2 tbs curds ( yogurt, tayir)
2 tbs chopped coriander leaves (malli ellai )
2 tbs chopped mint leaves ( puthina ellai)
2 tbs ghee
Salt to taste

For Tempering:
½ tsp urad dal
½ tsp mustard seeds
2 sprigs curry leaves
1 inch cinnamon stick (patai)
3 cardamom pods (ellakai)
3 cloves (kerambu)

Method:
In a non-stick wok add the 2 tbs ghee. Add the tempering items.
After a minute, add in the chopped onions and sauté well.
Then add in the chopped green chillies, tomatoes and ginger-
Garlic paste. Sauté for about 5 minutes.
Then add in the mixed veges, chillie powder, tumeric powder
Garam masala powder, ground coconut paste and the curds.
Keep stirring and cook for about 10 minutes.
Now add salt, coriander leaves and mint leaves.
Mix well once, add in 4 cups of water and let it boil.
Now off the fire and slowly add in the roasted sooji and mix well.
Cover immediately and let it cook on its own steam for about 5 minutes.
Now on the fire, remove the cover and fluff up your masala upma well.
It would have cooked well without lumps. You can sprinkle a few drops
Of lime juice at this stage if you want.
Garnish with some more chopped coriander leaves and serve hot
With coconut chutney or kara chutney.


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Hi, Kugan avargalE. Long time no see :) How r u??? India trip ellAm epdi irunthuchu??? :D

Quote:

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Originally Posted by kugan98

This recipe is for Thalafanz with Tamil in brackets.

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:ty: Btw, athu enna Tamil in brackets??? :confused2:

I love all kinds of Puttus - I see your Rava Puttu really mouth watering. Its so easy to follow and I am going to try this out over the weekend. Thanks Kugan :D

Btw...I have yet to go thru your thread and look out for more interesting recipes. Do you have other puttu recipes, pls?? :oops:

Rgds
Sonu Gopi