Kugan's Kitchen Part 7

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Originally Posted by kugan98

Dear P.S Tamby, I remember you asking for a quiche recipe long ago.

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:shock: I asked this about an year ago, and you still remembered! :notworthy:

Many thanks akka, will try it !

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Originally Posted by dev

Hi K, stevia is a natural sweetner...not the usual chemical laden sugar substitutes...just add the powdered leaves of stevia plant to sweeten stuffs... but it takes few secs for us to feel the taste unlike the normal sugar where we can sense the taste the moment it hits the tongue... I bought some stevia sug tabs 2 days back and we use 50-50 of stevia n sug... I did some research on google and found that it's widely used in Japan and few otehr countries...in japan it occupies 40% of the sweetener market...there are no known side effects even if it's consumed everyday they say... they say it's even good for diabetics as it enhances insulin secretion... so dhairiyama use pannalaamnu ninaikiren...

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Dear Dev, thanks for your nice answer.
I was having a wrong idea about substitutes.
Well I would like to try out the stevia, can you buy in any medical shops.
How do you use it in coffee or tea. Also how to use in cooking.?
I am very much interested in this. Thanks Dev, take care, Kugan

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Originally Posted by Roshan

I am doing good, K, Thanks . Hope you are keeping well.

Yes I am planning to try out the crispy Dosai coming week end. Fortunately I have some aval which I had brough from Sri Lanka.

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Thanks Roshan, good for you , luckily you brought some aval.
Thanks and take care, Kugan

Dear Aarthii, so sad to hear about Pranay.
I know sometimes in Spring, the children do not agree with the climate.
Take care of him, give him lots of fluids to drink.
Do not worry about the forum. Give my regards to brother.
Take care Aarthii, thanks, Kugan

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Originally Posted by rose75

Thanks Kugan for the tasty sambar. It was very nice with iddli.
Every one enjoyed it in our house.

Aarthii, hope your son gets better soon.
Rose

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Thanks Rose, I am glad that all liked the sambar.
Take care and give us more feedbacks.
Thanks and take, Kugan

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Originally Posted by groucho070

Hi Kugan sis,

How have you been? Hope you and your family are fine. I still need to catch up with back pages of this thread - remba neglect pannittEn.

Need an idea from you: Can we keep Sambal (ikan bilis, in my case) for long term, like our pickles? Scoop it out as and you feel you need it that day? What say you?

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Groucho anneh eppadi irukireengga?
Anneh, the normal ikan bilis sambal cannot be kept for a long time.
Since we add onions, and at times santan.

Anneh I have a super ikan bilis sambal, not the Malay type.
This you can keep and scoop as you like.
This is a nyonya type of ikan bilis pickle.
I used to love this when I was a non- vegetarian..
Try it once and see, if you like it.
Thanks and take care, give my hugs to little kutti.
Kugan

Pickled Anchovies.

200 grms fine anchovies
60 grms finely sliced ginger
60 grms finely sliced garlic
30 grms chillie powder (more or less)
1 tbs mustard seeds
1 tbs cummin seeds
1 tbs aniseeds
sugar to taste
vinegar as needed
salt to taste
oil

Method:
Fry the anchovies 3/4 cooked. Remove.
Grind the 3 spices roughly using vinegar.
Heat a wok, add oil, fry the garlic and ginger.
Till a bit brown. Add the spices and chillie powder.
Fry well, add little vinegar as needed.
Add sugar to taste, and salt.
Add the fried anchovies and mix well.
Dish out. Bottle when cooled.
It keeps well if you use a dry spoon.



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Thanks Tamby, I am like that, at times I am very forgetful.
Too many things on my head.
Thanks and take care, Kugan

We are fine, Kugan sis. And thank you sooooo much for that recipe. Really appreciate it.

Friends try this simple dish. Kugan


KUNG PAU TOFU

Ingredients:

400 grms firm tofu cut into cubes
2 tbs oil

100 grms button mushroom sliced
100 grms cauliflower cut into florets
100 grms capsicum cubed
100 grms tomato, remove seeds and cubed
100 grms snow peas, stringed
Little salt
Little pepper powder

1 tbs oil
1 big onion sliced
2 pips garlic smashed

½ cup water
1/3 cup soy sauce
2 tbs rice vinegar
1 tbs chillie sauce
1 tbs cornstarch

¼ cup roasted peanuts

Method:

Heat oil in a non-stick pan, pan fry the tofu pieces and remove.
In the same oil, add in all the veges, salt and pepper powder.
Saute untill the veges are half cooked. Remove and keep aside.

Now heat the oil in a pan, add in smashed garlic and onions.
Saute well, now mix the water, soy sauce, vinegar, chillie sauce and corn starch.
Pour into the pan, add in the fried tofu and the vegetables.

On high heat cook for a moment until the sauce thickens.
Add in the roasted peanuts and remove.
Serve with steaming rice, or you can have it as a dish.


NOTE:

you can add cut red chillies, while sauteeing the onions.


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