AthAnE pArthEn, inggulla pasanggalAvathu samayalla pinrathAvathu... :mrgreen:Quote:
Originally Posted by kugan98
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AthAnE pArthEn, inggulla pasanggalAvathu samayalla pinrathAvathu... :mrgreen:Quote:
Originally Posted by kugan98
ahem! 8-)Quote:
Originally Posted by Thalafanz
Enna Thalafanz ippadi solliteenga ! Nov 'oda fusion cooking thread paakalaya neenga :)
Ippadi oru thread-A??? Naan pArkalai. :oops:Quote:
Originally Posted by mayaa
Btw, I said "pasangga...". NOV bro antha group-la sErthukka mudiyAthu... :P
Maaya avargalE... Welcome to hub!!! :redjump:
:lol2: ennamo samachu senja maadhiri :poke:Quote:
Originally Posted by Thalafanz
:rotfl: :lol2:Quote:
Originally Posted by Thalafanz
jokes apart...
kugan nie recipes will try the penne :)
Thanks 4 the welcome Thalafanz :DQuote:
Originally Posted by Thalafanz
Thanks Wibha for your compliments.
I will try to do my best.
[tscii]Now for a chicken dish.
CHICKEN IN SAUCE
Ingredients
1 kg chicken cut into 12 pieces.
1 tsp tumeric powder
Salt to taste
4 tomatoes cut finely
4 big onions cut finely
To grind:
1 tbs coriander seeds
8 red chillies
10 pepper corns
2 cm ginger
6 pips of garlic
1 tsp cumin seeds
To temper:
4 cloves
2 1inch cinnamon sticks
½ cup oil
½ cup tomato sauce
2 tsp vinegar
Little coriander leaves for garnish.
Method:
Apply the tumeric powder and salt to the chicken pieces. Keep aside.
Grind all the ingredients to a fine paste.
Heat oil in a wok and deep fry the chickens. Keep aside.
In another wok add about 2 tbs of oil, add the clove and the cinnamon stick. Now add the finely cut onions and fry till they become soft.
Add the ground masala and fry till you get a good aroma.
Add in the finely cut tomatoes and cook well.
Now add the fried chicken and add salt.
Cook for a about 5 minutes. Add the tomato sauce and the vinegar.
Stir for about 5 minutes, remove and garnish with the coriander leaves.
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[tscii]
There are many methods to do tomato chutney.
This is one of the method which I do.
TOMATO CHUTNEY
Ingredients:
4 medium ripe red tomatoes sliced
6 dry red chillies cut into pieces.
4 pips garlic
1 medium onion sliced
1 tsp mustard seeds
2 tsp urad dal
½ tsp tamarind paste
Little hing
1 sprig curry leaves
Salt to taste
1 tbs of oil
Method:
Heat the oil in a wok. Add the mustard seeds and urad dal.
Now add the dry red chillie followed by the curry leaves.
Stir nicely, now add the onions, garlic and sauté well.
Now you add the tomatoes, tamarind paste, salt and hing.
Cook well till the raw smell goes. Remove and cool.
Now grind it in a mixie without adding any water.
Remove and serve with dosa or iddlis.
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Dear friends, I see that there is about 1648 views for Kugan's Kitchen thread. Even if 3% of the viewers posted their comments or compliments or their feedbacks, I am sure Kugan will be very happy and it will be like a tonic to continue to post more and more recipes. I would really appreciate your feed backs. Thanks Kugan.
Probably they will comment after trying out the recipes. :lol:
Good work Kugan; wish I was staying near you and collect food on the way home. :cry:
Thanks Mr. Nov, that was a consolation.
[tscii]
There are many ways to make this kothu parotta.
This is how I make.
KOTHU PAROTTA
Ingredients:
1 big onion chopped
10 grms young ginger chopped
10 grms garlic chopped
1 capsicum chopped
3 stalks of spring onion chopped
3 green chillies chopped
3 parottas cut into 1 inch long pieces
1 egg optional
½ tsp chillie powder
¼ tsp tumeric powder
3 tbs tomato sauce
2 tsp soya sauce
2 tbs oil
Salt to taste
Method:
Heat oil in a wok. Add in the onions, green chillies
Ginger, garlic capsicum and spring onion.
Sauté till they become transluscent.
Now add in the chillie powder, turmeric powder and salt.
Stir for a minute, add in the sauces mix well.
Now add in the parotta and cook for a minute.
Now add the egg into the mixture, stir and cook till
The egg dries up. Remove and serve hot.
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For a change have tom yam for lunch.
TOM YAM WITH SEAFOODS
Ingredients:
100 grms baby corn quarter and cut lengthwise
150 grms oyster mushrooms
3 tomatoes quartered
200 grms squid cut into rings
400 grms medium prawns.
5 cups prawn / chicken stock
Salt and sugar to taste
2 stalks lemon grass bruised
4 kaffir lime leaves tear into halves
5 fresh birds eye chillies slit
Lime juice to taste
2 tbs chopped coriander leaves
2 big onions cut into rings
2 tbs tom yam paste
Method:
Shell and devein the prawns. Leave the tail intact.
The heads and shells can be boiled to make prawn stock.
Bring to boil 5 cups of prawn / chicken stock.
Add all the ingredients except the prawns, squid, lime juice
And coriander leaves. Simmer till the corn and mushrooms
Are cooked. Add prawns and squid and cook for 3 minutes.
Stir in the lime juice to taste, making it nicely piquant.
Serve sprinkled with coriander leaves.
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[tscii]A good combo for rotis and puris.
POTATO AND PANNER CURRY
Ingredients:
250 grms potatoes cut into 1 ½ x 1 inches and fried lightly
250 grms panner or tofu also cut like above and fried lightly
2 big onions chopped fine
250 grms tomatoes chopped
1 cup coconut milk
2 tsp of ginger and garlic paste
2 tsp chillie powder
2 green chillies sliced
1 small piece of cinnamon stick
1 brinji leaf
2 star aniseed
Salt to taste
Little lime juice to taste
oil
Little coriander leaves chopped for garnishing
Method:
Heat 2 tbs of oil in a wok.
Add in the brinji leaf, cinnamon stick, star aniseed,
Onions and green chillies.
Saute nicely than add in the ginger garlic paste.
Stir well and add in the chopped tomatoes.
Cook till the tomatoes are slightly mashed.
Add in the coconut milk, and let it boil.
Add in the fried potatoes, tofu, chillie powder and salt.
Cook for a minute, remove and add the lime juice
And garnish with the chopped coriander leaves.
Goes well with puris or chappatis.
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Keep up the good work Kugan....write some of yr paati's / mom's best recipes too...plz....ty
Thank you very much Suvai.
I want to revive dishes that are slowly disappearing.
[tscii] This is one recipe which my great grandmother cooks.
VEGETABLES IN SESAME SAUCE
Ingredients:
1 firm green plantain , peeled and cubed
Salt to taste
1/2 tsp tumeric powder
1 ½ tsp oil
1 ½ tbs urad dal }
½ cup fresh coconut flakes }
1 ½ tbs sesame seeds } Fry the four items till brown with the oil.
5 dried red chillies }
1 tsp tamarind paste
For seasoning and garnish:
1 tbs oil
½ tsp mustard seeds
1 dried chillie cut into pieces
¼ tsp asafetida powder
2 sprigs curry leaves
1 tbs brown sugar.
Method:
Boil the plantains with just enough water, tumeric and salt over a medium heat, till the plantains are fork tender.
Grind the four items into a fairly thick puree.
Stir the puree into the cooked plantain.
Dissolve the tamarind in a cup of water and add it to the pot.
Cook over medium heat till the mixture is fairly thick.
Now heat the oil in a wok, add all the seasoning items.
Stir for a minute and pour it over the gravy.
Mix nicely and serve.
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[tscii]This dish goes well with ghee rice.
MANGO TOMATO DELIGHT
This recipe was given to me by my very good friend.
Ingredients
3 red juicy tomatoes slice into 4 pieces each.
½ a ripe mango cut into thick slices.
8 birds eye chillies slit into half
2 tbs yellow rasinis
5 dried prunes cut into halves
½ a cup chillie paste
1 big onion sliced
6 pips garlic sliced
½ a cup of tamarind juice
Sugar to taste
Salt to taste
3 tbs oil
Method:
Heat a wok with oil, add the onions ,garlic and sauté.
Let the onions brown a little, add in the bird eye
Chillies. Stir a while then add in the chillie paste.
Cook till the oil rises to the top, add in the sugar, salt
And the tamarind juice, cook till it boils.
Add in the prunes, rasinis, tomatoes and the mango slices.
Cook till the tomato slices and mango slices are slightly cooked.
Remove from the stove. It goes well with ghee rice.
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wonderful kugan! :clap: andha batu malai murugan ungalukku sagala sowbaakkiyangalai alli tharattum....
Romba nandri Mr. Nov. I am very happy.
Pray Murugan keeps your family healthy also.
[tscii]A healthy breakfast for you Mr. Nov.
RAGI IDLLI
Ingredients:
1 ½ cup ragi flour
½ cup rice soaked
¼ cup urad dal soaked
Salt
Oil
Method:
Grind the rice and urad after soaking for
About 3 hours. Add in the ragi flour
Salt and mix it to a thick batter.
Ferment it over night.
The next day apply little oil to your idlli plates
And pour the batter and steam like you
Would for normal idlis.
Serve hot with sambar or chutney.
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:shock:Quote:
Originally Posted by kugan98
I hate anything healthy and especially ragi. :cry2: Mum makes ragi idli, thOsai, idiyappam, roti and even ragi bee hoon. :rant:
anyway, pls cut the Mr. sounds very odd. :D just as I call you kugan, without any prefixes. :D
Thanks Kugan for the red garlic chutney recipe :)
AdhaanE paarthEn, NOV-aavathu healthyaavathu :lol:
Awww I am surprised. Everyone is looking for healthy recipes. Even they have proved that coconut oil is better than
other oils. So much so I make my own coconut oil for cooking.
You must be very healthy Nov, touch wood. :o
Thanks Anu, try the other recipes also.
[tscii] This is a very healthy dish, which my grandma introduced.
FENUGREEK PORIYAL
Ingredients:
½ cup fenugreek seeds soaked overnight.
2 red dry chillies cut into pieces
1 onion chopped
1 tbs of scrapped coconut.
Little mustard seeds
Little urad dal seeds
1 sprig curry leaves.
1 tsp oil
Salt to taste
Method:
Wash and drain out the water from the soaked fenugreek seeds.
Heat oil in a wok, add the mustard followed by the urad dal.
Now add in the chopped onion, cut red chillies and curry leaves.
Sauté the onion well, add in the squeezed fenugreek seeds.
Stir nicely, add in salt and the coconut scrapings.
Mix well and dish out. A very healthy dish for diabetics.
It would not taste very bitter.
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Kugan: I thought nalleNNai was healthy amongst Indian cooking oils and in general Olive oil is healthy. Never thought coconut oil was healthy! :)
1. PulichakErai = Gonggura??? What language is that??? :roll:
2. Masiyal means??? :roll:
Anu please go through this link if you have the time.
There was also a programe on Malaysian TV about the goodness of coconut oil.
http://www.thaifoodandtravel.com/features/cocgood.html
Yoga gonggura is a telugu word for pulichai keerai.
Masiyal means mashed
[tscii]O.K for a masiyal now.
ELEPHANT YAM MASIYAL
Ingredients:
¼ kg elephant yam cleaned and sliced
1 tbs tamarind paste mixed with little water
4 tbs finely chopped onions
¼ tsp tumeric powder
1 tsp chillie powder
¼ tsp mustard seeds
2 dried chillies cut into pieces
1 sprig curry leaves
¼ tsp jaggery
2 tbs oil or a bit more
Salt to taste
Method:
Add little water and boil the yam till it is well cooked.
Remove and mash well with a potato masher.
Heat a wok , add in the oil, mustard seeds,curry leaves and dry
Chillies. Then add in the onions and sauté well till
The onions are slightly brown. Now add in the mashed
Yam, tamarind juice, tumeric powder, chillie powder and salt.
Keep on stirring till all the ingredients are well mixed.
The mixture will all combine and become like a ball.
Remove and serve.
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[tscii] Another old time favourite.
VAALAKKAI ROAST (GREEN BANANA)
Ingredients:
2 matured vaalakai lightly skinned and cut into thich pieces
1 tbs chillie powder
½ tsp tumeric powder
1 tbs tamarind paste
1 tsp rice flour
Salt to taste
Tempering:
1 tsp aniseed or big seeragam
1 tsp urad dal
½ tsp mustard seeds
2 sprig curry leaves
1 onion sliced
2 tbs or more oil (this dish needs little more oil)
Method:
In a deep container, add the cut valakai pieces, chillie powder
Tumeric powder, tamarind paste, rice flour and salt.
Sprinkle little water and mix all above items to the valakai pieces.
See that the spices are well coated on the valakai pieces.
Marinate for about 30 minutes.
In a non-stick pan add the oil, add all the tempering items.
Saute nicely, now add the seasoned valakai.
Reduce the flame to low and roast the valakai.
Stir gently once in a way.
The valakai should be cooked and would be crispy.
Remove and serve with steaming rice.
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Hi Kugan....nallaa irukeengalaa?
Never heard of Fenugrek poriyal.....will try this one & let u know....thanks for sharing!....very unique i must add!
tc
s
Tell me Kugan...the ragi idli recipe u have given...are the idli's soft/
Thanks Suvai for the comments and wishes.
If the batter ferments well, the idlis will be soft.
You can see the idlis, they are very soft and spongy.
I have all the recipes that we make with ragi.
The thought of Nov frightens me. :lol: :lol:
this sounds delicious... i will try it out today... :)Quote:
Originally Posted by kugan98
Welcome and thanks Srimal. Try and give us the feedback.
Try the other recipes also.
[tscii]Another simple dish to go along with your chappati.
TOMATO GREEN CHILLIE DELIGHT
Ingredients:
5 ripe tomatoes cut into small pieces
10 green chillies cut into ½ inch pieces
1 big onion cut into small chunks
5 pips of garlic
½ tsp chillie powder
2 tbs tamarind paste
¼ tsp tumeric powder
1 sprig curry leaves
1 tsp mustard seeds
½ tsp asafetida
2 tbs oil
Enough salt
Method:
Add chillie powder,tumeric powder,salt and tamarind paste
To the tomatoes and squeeze with your hand, keep aside.
Heat oil in a wok add the mustard seeds and asafetida powder.
Then add in the onion, garlic, curry leaves and green chillies.
Sauté nicely and add in the tomato mixture.
Cook till oil seperates .Remove and serve with chapatti or idli
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Another artical to support the goodness of coconut oil.
Copied from the net. THANKS.
I make my own coconut oil for daily cooking.
One thing I did not notice in this thread is the actual reason why coconut oil is beneficial in spite of having mainly saturated fats:
There are two types of saturated fats - the bad saturated-fats and the good saturated-fats(kinda like the bad cholesterol (LDL) and the good cholesterol (HDL))
Most of the oils you get that have saturated fats (be it plant or animal) have what are called Long Chain Fatty Acids (LCFA). These are the bad ones - they are not easy to digest and plays around the liver and the digestive system and easily ends up as the dreaded cholesterol and stored body fat in your adipose tissue.
Coconut oil is so special in that it is one of the very few saturated-fat-oils (Lauric acid) that is made up of Medium Chain Fatty Acids(MCFA) - the 'good' saturated-fats. The medium chain allows it to be easily broken down straight by the liver directly into energy. This conversion precludes the eventual creation of the end product of cholesterol as in the case of LCFAs and storage of the surplus in the form of body fat. That is why people get quick energy on consumption of coconut oil. That is why people skinny down on consumption of coconut oil (since it does not get stored as triglycerides(bodyfat) and cholesterol) [farmers in the US were actually surprised when they saw that their cattle were getting leaner on being fed coconut products instead of an expected putting on of fat].
This quick energy giver, health and immunity boosting item is also available to newborn babies in the form of -- breast milk (mother nature - hats off to you!) - breast milk is full of MCFAs.
Here is more info with other intrinsic hyperlinks [Click here].
This should be a good supporting point when next time someone looks at you and says ' Coconut oil ? Didn't you know it is full of saturated fat ?!'