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Dear Kavitha welcome to kugan's kitchen.
I have the recipe for custard slices with cream corn.
I will post it for you.
Regarding your kurma, I have many versions for it.
If you can post your family's version, than I know exactly what you want. ( we too can cook your version ) :D
Thanks Kavitha I will post the recipe for you.
Hope you will give us the feed back and encourage us.
Thanks. Kugan98
Thanks Suvai for your mail.
Its my pleasure if someone benefits from my work.
Slowly and steadly I will post it for you.
Thanks. Kugan98
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CUSTARD SLICES
1 cup custard flour
1 ½ cup sugar
½ a cup of cream of corn
3 ½ cup coconut milk
Method:
Mix everything nicely.
Put on fire and stir till it is thick and cooked.
Pour in tray. Cool and cut.
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Dev my friend has pmed me the olive fried rice as you wanted.
I hope this is the one you had.
BLACK OLIVE FRIED RICE
Ingredients:
2 cups of cups of cooked long grain rice.
100 grms of minced chicken (optional for vegetarians)
2 pips of garlic chopped
50 grms of black olive paste in oil
1 tsp fish sauce ( vegetarians use soy sauce)
White pepper as needed
Garnish:
¼ cup of cashew nuts roasted
5 basil leaves
1 fresh red chillie sliced
½ thin- skinned lemon diced finely.
Method:
Take 1 tbs of olive oil from the olive paste and heat in a wok.
Sauté the chopped garlic until fragrant.
Then add in the olive paste. Add in the meat, fish sauce and
Lots of white pepper. Cook till the meat is well cooked.
Dish out the the cooked rice onto a plate.
Top with olive meat mixture.
Garnish with nuts, chillies, lemon bits and basil.
Before serving, toss rice ,dressing and garnishes well together.
Note: vegetarians can use crumbled tofu instead of chicken
Or use mock meat.
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DRIED FISH CURRY
Ingredients
10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
½ tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
½ cup coconut milk (optional )
Method
Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.
Note: Normally the dried fish curry will be a bit watery.
I added few mango slices to the curry.
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Kugan, thanks for the recipe!!!...exactly what I wanted!!!... thanks to your friend too!!!...:)
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CHICK PEA SALAD
Ingredients:
1 cup of boiled chick peas
½ cup of shredded salad leaves
½ cup of shredded carrots
1 big red Bombay onion sliced
2 green chillies chopped fine
Sauce:
2 tbs thick curds
2 tbs of mayonise
2 tsp olive oil
¼ tsp pepper powder
A pinch of sugar
Salt to taste
Mix everything nicely
Method:
Chill all the vegetables and sauce.
Mix everything just before serving.
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VENDI MOTCHAI PULI MANDI
Ingredients:
200 grms vendi cleaned and cut into ½ inch rounds
70 grms motchai, soaked over night and boiled
1 lime size tamarind soaked in about 2 cups of water
1 tbs chillie powder
¼ tsp tumeric powder
4 small onions sliced
4 pips of garlic sliced into half
2 red dry chillie broken into pieces
2 tbs oil
½ tsp mustard seeds
1 sprig curry leaves
Sugar to taste
Salt to taste
A pinch of perungayam
½ tsp roasted and powdered fenugreek
Little coriander leaves.
Method:
Put a wok on fire, add the oil, when hot add the mustard seeds.
When they splutter, add in the onions, curry leaves, garlic and
The dried chillies. Sauté well.
Now add in the tamarind juice, tumeric powder, chillie powder
And stir well. Now add the vendi pieces, salt and cook for 2 minutes.
Add in the cooked motchai, fenugreek powder, sugar, and perungayam.
Stir nicely, cook for another few minutes.
The vendi should have been cooked by now.
Taste for salt and remove. Garnish with coriander leaves.
Note: Traditionally the tamarind is soaked in arisi mandi
The second and third water in which you wash the rice for cooking.
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kugan,
i made sprouts, it came out very nicely. I also make sprouts , this time i followed ur type, kept it for 3 days, really it came very long. thanks a lot.
selvi
hi suvai,
i am fine over here . how about u? My kids finished their exams they will be at home for one month. So i will busy with them.
selvi
kugan,
i want to make custard slices. In that u have mentioned cream of corn , can u please tell me what is that.
selvi
Mr. Kugan,
Thanks for the recipe. I prepared it yesterday. It was good.
I used 1 tin of corn instead of 1/2 cup also reduced the sugar.
Next time i am planing to reduce the coconut milk and increase corn since i like to have more corn in my pudding.
Really thanks for ur immediate reply with recipe.
In my style of kurma, i fry onion,ginger,garlic and grind along with coconut ,corriander powder,chili powder then add prefered vegitables and cook. I feel, the penag restuarant recipe includes coconut milk.
selviem, you can find it tin form in canned vegitable section. buy unsalted one.
Selviem if you cannot get cream of corn, it does not matter.
If you have fresh corn, just boil it, slice the corn kernals from the cob with a knife and add it to the pudding.
We cannot use uncooked corn kernals as the pudding cooks very fast. This is a very easy dessert just like kesari.
You can do the custard slices without adding the corn.
It tastes best when chilled.
Kavitha what I have given is the standard recipe for custard slices.
we can plus and minus according to our taste.
I am glad that it was good.
I will post my style of kurma shortly.
Thanks. Kugan98
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CAULIFLOWER 65
Ingredients:
300 grms cauliflower ( cut into florets)
1 tbs rice flour
2 tbs all purpose flour
2 tbs corn flour
2 tsp ginger garlic paste
2 tbs curds
2 tsp chillie powder
½ tsp white pepper powder
¼ tsp garam masala powder
A pinch of orange red food colour
Salt to taste
Oil for frying.
3 sprigs of curry leaves fried for garnishing
Method:
Soak the cauliflower florets in warm water with salt added.
After 10 minutes, drain the water and place the cauliflower on
A kitchen towel to remove all the moisture.
In a bowl add all the other ingredients, except the oil, and curry leaves.
Add sprinkling of water and the mixture should be of coating consistency, neither too thick nor too thin.
Add the cauliflower and mix well. Marinate the cauliflower for about an hour in the fridge.
Heat oil in a deep frying pan. Deep fry the cauliflowers in hot oil on a medium flame till golden colour.
Remove and garnish with the fried curry leaves and a wedge of lime.
Serve it as a starter or as side dish.
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TAPIOCA ( CASAVA ) SLICES
Ingredients:
500 grms finely grated tapioca
110 grms sugar or 1 cup
200 ml thick coconut milk , 1 tbs for glazing
1 lightly beaten egg (optional)
20 grms of butter
Pinch of salt
Method:
Preheat oven at 375 F
Grease a 6”x 6” square cake tin.
Take the grated tapioca in a muslin cloth.
Squeeze the tapioca, collecting the juice in a small bowl.
Leave the juice undisturbed for 10 minutes.
Then carefully pour off, discarding the liquid on the top,
And retaining the tapioca starch at the bottom of the bowl.
Combine the grated tapioca, tapioca starch, sugar, coconut milk,
Beaten egg, salt and butter.
Pour the tapioca cake mixture into the tin.
Level the top with a spoon . glaze the top with 1 tbs of coconut milk.
Bake in the oven for about 40 minutes or until golden.
Cool before cutting in squares.
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Kugan, will the tapioca slices come out well even without egg?... do we need to substitute flour or something for the eggs for the vegetarian version?...also will this recipe work well with sweet potatoes?
Dev these slices will come out well without eggs.
Eggs are only for added taste.
Sweet potatoes the texture will be very soft.
You can make halwa with it.
I have not tried baking.
I will soon post moong dal halwa and rice halwa.
Note: glad that you posted something.
kugan's thread was stagnant for few days.
kugan,
i made custard slices, it came out very nicely. Thanks for a delicious receipe.
selvi
kugan,
plz. send the receipe of asoka halwa (tanjore district famous).It is not emergency. Thanks in advance.
selvi
Selviem I am happy that you liked the custard slices.
I will soon post the halwa recipe for you.
Dear friends, I am having little trouble with my laptop.
Have send it for repairs.
My pictures are are all in my laptop.
I always like to post recipes with pictures.
Anyway what ever I cook now, I will post with pictures.
Now I am using my office p.c . :wink:
Thanks. kugan98
:shock:Quote:
Originally Posted by kugan98
you are not a housewife?
I thought Kugan is a Male...no? :shock: haiyO! :yessir:Quote:
Originally Posted by NOV
NOV...LOOK! :rotfl:Quote:
Originally Posted by kavithasenthil
kugan aan peyar thaan. aanaal namma chef'kku adhu punai peyar.
adhu irukkattum, eppO unga operation? ;)
Please enjoy my recipes.
kugan98
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JACKFRUIT SEEDS PERATTAL
Ingredients:
500 grms jackfruit seeds boiled with salt. (remove white hard and brown skin )
1 big onion sliced fine
1 tomato chopped
½ tsp fennel seeds
1 sprig curry leaves
Salt to taste
1 tbs oil
Grind;
6 red chillies
2 tbs grated coconut
1 tbs roasted chana dal ( pottu kadalai)
1 tsp coriander seeds
½ tsp cumin seeds
¼ tsp tumeric powder
Method:
Heat oil in a wok, add the fennel seeds, curry leaves.
Add the onions and fry till it turns brown.
Add the chopped tomato and cook till it turns mushy.
Now add the ground masala and cook till oil rises.
Add ¼ cup of water, with the boiled jackfruit seeds.
Taste for salt. Cook till the gravy thickens and coats the seeds.
Garnish with coriander leaves
Remove from stove and serve.
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[tscii] Selviem, I had the recipe for Asoka Halwa, but my pictures were in the laptop. Anyway I decided to do the halwa again today.
Imm only my weight will be going up. Here is the recipe.
ASOKA HALWA
Ingredients:
1 cup moong dal soaked for ½ an hour
1 cup whole wheat flour
1 cup ghee
2 to 2 ½ cups sugar
1 tsp cardamom powder
2 tbs cashew nuts chopped and fried in ghee
Few drops of orange food colouring plus 2 tbs of milk.
A pinch of salt
Method:
Heat little ghee in a wok, add the flour and stir fry until there is a nice aroma. Keep aside .
Cook the moong dal in 3 cups of water till soft.
Mash till smooth, or blend when cold.
Add sugar to this mixture.
In a wok add the moong dal sugar mixture, roasted flour
Orange colour and the ghee.
Cook the mixture till the whole thing becomes a mass and leaves the sides of the wok. You have to cook on medium heat and keep on stirring, so that it would not get burnt.
When the halwa is cooked add the cardamom powder and the roasted nuts. Dish out on to a container and level with a spoon.
Let it cool before cutting it into slices.
You can even serve the halwa hot
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kugan,
thanks a lot for the receipe, sure i will try it and let u know at the earliest. The picture looks so tempting.
selvi
Selviem thanks for your compliments.
In Malaysia they have a moog dal halwa
called "kuih kole kachang"
they use brown sugar, fried moong dal powder
and coconut milk. They garnish with the coconut
residue that is left after making the coconut oil.
Its vey tasty.
I will post the recipe and picture after my laptop is reparied.
kugan98.
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POTATOES WITH MOTCHAI
Ingredients:
300 grms potatoes boiled and quartered
100 grms motchai soaked over night.
1 big onion sliced
1 tbs meat curry powder ( make into a paste)
1 tsp ginger and garlic paste
½ tsp fennel seeds
1 sprig curry leaves
1 tsp lime juice
2 cinnamon sticks
2 star anise
3 cardamom
1 tbs oil
Salt to taste
2 cups of water (more or less)
Little coriander for garnishing
Method:
Take the soaked motchai and press the skin out.
(if you do not want to do this, then boil the motchai till cooked)
Heat a wok, add the oil, add in the cinnamon sticks, star anise, cardamom and fennel seeds.
Now add the onions and curry leaves sauté well.
Add in the curry paste and ginger garlic paste.
Stir nicely so that it does not stick to the bottom of the wok.
Add in the water, combine well. Add in the potatoes and motchai.
Stir nicely and let it cook on medium heat. Add salt.
Keep stirring once in a while.
The potatoes will cook to a slightly mushy consistency.
The dish is a dry dish. Add the lime juice.
Remove and garnish with chopped coriander leaves.
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Dear Kugan
Today we had oothapam, red chillie chuney and tiffan sambar. All at home thanked you and selvi for the lovely recipes. Now they know where amma is getting all this new ideas from.
Please let me know how long it took you to make the Asoka halwa. It looks so yummy.
Keep up the good work Kugan. Many of us are browsing the site but bit lazy to join in at times. You are doing a great job
Kind regards
Shanthy
Thanks a million Shanthy.
I am glad that you all enjoyed the meal.
Actually feedbacks like yours make us contribute more.
So please whenever you are free, please drop us a line.
I am sure selviem too will be happy.
Actually I took about less than half an hour to do the halwa.
Please enjoy our other recipes also.
Thanks. kugan98
hi shanthy,
thank u so much for ur feedback. i also want to ask the same question from kugan, how long will it take to make asoka halwa.
coz, today i am planning to make asoka halwa. let me came back to kugan this evening for the same.
selvi
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NOODLE SOUP WITH TOFU
Ingredients:
100 grms rice noodles boiled and strained
(A)
2 tbs light soy sauce
1 tbs rice vinegar
½ tsp sugar
1 tsp sesame oil
½ tsp chillie sauce
½ inch ginger minced
2 pips garlic minced
2 green chillies sliced
2 pieces of soft tofu cut into cubes
1 cup bok choy or Chinese mustard sliced
2 dry mushroom soaked and sliced
2 tbs thinly sliced scallions
¼ cup moong sprouts
1 tbs fresh coriander leaves chopped
3 cups of vegetable stock
Salt to taste
1 tsp of oil
Method:
Combine all ingredients in (A)
Heat a non stick pan with 1 tsp of oil.
Add garlic, ginger and green chillies and sauté well.
The garlic and ginger will give out a good aroma.
Now add the bok choy and sauté until cooked,
Add the sliced mushroom and sauté well.
Now add the ingredients of (A) and the noodles.
Give a good stir, add the vegetable stock.
Add also the tofu cubes.
Let it boil once. Taste for salt, add in the sprouts and coriander leaves.
Remove and serve hot.
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hi kugan,
i cannot express in words, asoka halwa was too good, exactly i got the same taste and the texture. This is what i was searching for so long. thanks a lot for ur wonderful job and effort.
selvi
Kugan, how do we make vege stock?
Selviem I am sooo happy that you liked the halwa.
In my house they call it old fashion halwa.
I think this is also a disappearing sweet.
When I find time I will make the kasi halwa for you.
Thanks again Selviem, you made my day.
kugan98
Dev, just give me some time I will post the recipe for you,
Thanks Kugan98