Kugan's Kitchen Part 2

Hi kugan nga!
sorry u wont be celebrating deepavali....but my well wishes to you & your family always.

Happy Deepavali to every hubber & their families too!!!

Thanks Suvai for your nice wishes.
Kugan98

During festival time we will be serving all kinds
of cool drinks. try this ribena lychee drink.



RIBENA LYCHEE DRINK


Ingredients:

300 ml lychee juice
3 tbs concentrated ribena syrup
Few lychee fruits in syrup
Little cube ice.

Method:
Mix the lychee juice and the ribena syrup/
Add in the lychee fruits.
Add ice and serve in tall glasses with a spoon.

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kugan,
thanks a lot for egg sambal. it looks very tempting. i will try this week and let u know. Also i made falooda last week , it came out very nicely. kids are very happy. Also whenever i try out new receipes, they will ask me, whether i took from the net. Thanks kugan. Still i didnot decide what to make for diwali.

Happy diwali for all the hubbers.
selvi

Thanks Selviem for your nice feed back.
I am glad that your children enjoyed the falooda.
Thanks. Kugan98

[tscii] This is a very rich dish, suitable for festival season.
Non-vegetarians can use boneless chicken pieces,
seasoned and half fried and add to the sauce.,
and cooked well.



TOFU BUTTER MASALA

Ingredients:
300 grms tofu cut into cubes
1 tsp ginger paste
1 tsp garlic paste
1 big onion chopped fine
1 tbs tomato paste
1 tbs tomato sauce
2 tsp chillie powder
1 tbs coriander powder
1 tsp garam masala powder
¼ tsp dried fenugreek leaves
1 cup fresh cream
½ cup milk
6 cashew nuts
3 tbs butter
Little lemon juice
Salt to taste.
little cut coriander leaves

Method:
Heat oil in a pan and fry the tofu cubes until golden brown.
Remove and keep aside.
Make a paste of the cashew nuts with the 1/2 cup of milk.

Heat a wok with the butter, add in the chopped onions.
Sauté well until they are golden brown.
Add in the ginger and garlic paste and fry for a minute.

Next add in the coriander powder, chilli powder, garam masala
And salt, fry for a minute.
Add the tomato paste, tomato sauce and fenugreek leaves.
Mix well, add in the cashew nut paste.
Lower the heat and cook for another 5 minutes.
Stir once in a way so that it does not stick

Now add in the fried tofu and the cream.
Mix well and simmer for about 5 minutes.
Off the stove, add in the lemon juice.
Garnish with cut coriander leaves.

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ahaaaa yummyaaa post panniteenga
tomorrow inga coconut & motchai ( second time pannaren ;-) avolo ruchi... & i will make this tofu masala too & let u know nga kugan!

Dev birthday pola naalaiki oru sweet onnu panidalaama avangalukaaga kunga nga..;-)

Happy Birthday nga dev :-) Have a wonderful birthday.

Thanks Suvai for your nice feed back.
It inspires me to post more recipes here.
I will think of some thing nice for Dev.
Take care .Kugan98

Dear Dev,May the Lord Bless you with'
Long life, good health, wealth and lots and lots of happiness.
A very HAPPY BIRTHDAY TO YOU Dev.
Take care, Love Kugan98


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Quote:

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Originally Posted by kugan98

Hope every one will post what menu they had
in their houses for Deepavalli this year.

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Quote:

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Originally Posted by Anusha K, NST

[Kalakand

You’ll need:
l 2 cups paneer
l 2 to 3 tbsps milk powder
l 1 cup condensed milk
l ½ tsp cardamon powder
l silver varak and pistachio nuts (garnish)

First, mash paneer with hands and combine with all the other ingredients except varak and the nuts.

Heat mixture in a heavy-based pan, stirring continuously over medium heat until you reach a thick consistency (about five to six minutes).

Then spread on a greased tray. Cool and decorate with silver varak and pistachio slivers. Chill for a few hours in the fridge. Cut into squares and serve. Tip: Paneer can be easily bought from local Indian stores or you can make your own. It’s a mixture of full cream milk, lemon juice and water.

If you’d rather cut down on the calories, you can substitute condensed milk with sugar.

After the sweet is chilled for a few hours or even overnight, sprinkle with silver varak and the nuts. Silver varak is used for decoration purposes, so you can omit it if you want. This is a simple dessert that can be prepared a day before the guests arrive.

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Recipe from: http://www.nst.com.my/Current_News/N...cle/index_html