Thanks Selviem, I am sure your children will like them.
You can add any vege of your choice.
Take care, Kugan98
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Thanks Selviem, I am sure your children will like them.
You can add any vege of your choice.
Take care, Kugan98
Dev, I am very glad that you liked the brinjii rice.
Sure the fresh leaves makes the difference.
Try the brinjal chops, very simple and tasty.
Take care, Kugan98
kugan: enakku reNdu spring dhosai, oru piece cake anuppunga ! :)
O.K friends, let me list out what I cooked.
They came on the 2nd, night for dinner.
I have posted what I cooked.
2nd: Dinner
Iddiappam with sothi,
Idli with Idli sambar
Chapathi, with green peas kulambu and onion sambal
Puri with puri kilangu.
3rd : Breakfast
Dosai with cabbage chutney
Fried meehoon (rice noodles)
Rava Kitchadi with kara chutney
Lunch: Went sight seeing.
Dinner:
Adai with kurma
Channa dal stuffed sweet kolukkatai
Rice puttu with kadalai curry.
4th: Breakfast
Paal appam with sweetned coconut milk
Ven ponggal with sambar and vadai
Vegetarian Pasta
Lunch: Went sight seeing
Dinner:
Parotta with mushroom curry
Chapathi rolls
Talicha kolukkatai
5th: Breakfast
Hakka vegetarian noodles
Spring dosai
Rava upma with onion chutney
Lunch: Went sight seeing
Dinner:
Kothu parotta
kuli paniyaram with coconut chutney
Rava idli with tomato chutney
6th: Breakfast
Ragi puttu with bananas
Sooji bread toast
Vegetarian burger
Lunch:
Kuska Biryani
Vegetarian mutton kulambu
Soya mate keema
Chillie tofu
Bitter gourd kutoo
Fried cauliflower
Brinjal Chops
Red Spinach kutoo
Siru keerai poriyal
Carrot in curds
Rasam
Curds
Dinner:
Vegetarian Pizza
Fried Rice
Onion Oothappam with tomato kulambu
7th: Breakfast
Vegetarian Nasi Lemak
Rava Dosai with coconut chutney
Sweet nei appam
Lunch:
French beans sambar
Avarkkai paal poriyal
Cabbage poriyal
Valakkai masala
Mango patchadi
Cucumber raitha
Appalam
Rasam
Curds
White rice
Green gram dal payasam
Teatime:
curry puffs
Butter Cake
Banana fitters
Puttu piring
fried banana rounds (chokodo)
They left at 5.pm to the airport :lol:
Look out uncle for the post man :lol:
Take care, Kugan98
This is the lunch on the 6th.
Some items will be missing in the picture.
Its the kuska biryani and the mutton kulambu
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The 2 trays of Pizza that I made.
My Pizzas are square in shape :lol:
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I will post the rest of the pictures tomorrow :wave:
Take care Kugan98
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K - :thumbsup: to you!
Ananthiy's turned 4 on the 5th and yesterday was her party. Tho' we catered all the food for abt 30ppl, at the end of the day, i hads wobbly legs and my left leg has started aching again. Eppadithaan neenga ivvlo items cook pannurenggalO!! :roll: :bow:
K- oru chinna doubt - athu enna 'Lunch - went sight seeing'? athu eppadi samaikkurathu :?: seekkiram recipe pOdungga, naanum antha recipe use pannalamle ... :roll: :rotfl3: :ashamed:
Why NOV anneh, this is nothing for me.
The guests were very happy.
They were from the village, surprised and said that they have never eaten so many varieties.
I was sad because, I could not cook so many Malaysian dishes.
I was scared that they will not enjoy it.
Thanks and take care, Kugan98
NM wrote:
K- oru chinna doubt - athu enna 'Lunch - went sight seeing'? athu eppadi samaikkurathu Question seekkiram recipe pOdungga, naanum antha recipe use pannalamle ... Rolling Eyes hysterical Ashamed
Nm
:rotfl: :rotfl: :rotfl: :rotfl: :rotfl: :rotfl:
The sight seeing saved me from cooking lunch for them.
Otherwise, I would have landed in hospital for tiredness :lol: :lol:
How is your health, take care NM.
Belated birthday wishes to your daughter.
Kugan98
This is the dinner I prepared for the 4th.
Parotta with mushroom kulambu.
Chapathi rolls
Talicha kolukkatai
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This was the lunch served on the 7th.
The day they left. Very simple.
Missing in the picture is, curds, appalam and sambar.
Lunch:
French beans sambar
Avarkkai paal poriyal
Cabbage poriyal
Valakkai masala
Mango patchadi
Cucumber raitha
Appalam
Rasam
Curds
White rice
Green gram dal payasam
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Tea time on the 7th.
Banana fitters, banana balls (chokodo)
Puttu piring, puttu flour steamed with jaggery.
Missing are curry puffs and cakes.
As they were getting ready to go I had no time to put altogether to take the pictures. Earlier they already starred at me for taking pictures of the meals :lol:
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Friends I was not able to take pictures of all that I cooked,
as at times, I will just finish cooking and they will be there to eat. I felt very uneasy to take pictures.
I will soon post few of the new recipes that I cooked for them.
Thanks and take care, Kugan98
[tscii]
MUSHROOM MASALA
200 grms button mushrooms or oyster sliced
2 green chillies sliced
¼ tsp turmeric powder
½ tsp red chillie powder
1 tsp meat curry powder
¼ tsp garam masala powder
¼ tsp pepper powder
1 tbs oil
Salt to taste
Little lime juice
Cut coriander leaves for garnish
To Saute And Grind To Paste:
3 medium onions sliced
2 tomatoes chopped
1 tsp ginger garlic paste
2 tbs oil
Method:
Heat a wok with 2 tbs of oil.
Add in all the ingredients to sauté.
Cook till raw smell disappears. Cool and grind to paste.
Heat a pot with 1 tbs of oil.
Add in the sliced mushrooms and stir fry for a minute.
Add in the green chillies, and sauté.
Now add in all the powders and salt. Sauté well.
Add in the ground paste and 2 cups of water.
Stir well and let it cook.
Simmer till mushrooms are cooked and the gravy thick.
Add in little lime juice, stir well
Add in the cut coriander leaves and remove.
Serve with chapathi or parotta or any items you prefer.
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K, andha lista padiche enakku thalai suththi vittidichu... neenga samaichadhai taste test panninale vayaru niranjidum!!!... so amny varieties for each meal!!!...:thumbsup:
LOL @ NM...
Hi Kugan,
All the pictures look very nice..... Kugan can u give me recipe for uthappam in cup measurement. Already u have posted the recipe but its in gms....Pls post it in cup whenever u find time....Thanks in Advance!!!
Hi Kugan,
Unga photos and menuvai parthae ennakku thalai suthiduchu. I don't know how you managed all this. You are great. Take care of your health. Thank you for sharing with us.
Suja
Kugan,
Recipe ai vida - ithanai variety ai , neraiya peruku
seekirama epadi seiayradhu..
Pre plan enna epadi nu solli kudungo Kugan...........
Really amazing.
Inum vera photo poda poreenga..... photo parthadhukae
Thala suthudhae....... Ghests ai nenachuakren.....
7 nalaiki avangaluku pasikadhu nu nenaikaren. haahahha........
Take care Kugan..........
pesaama Kugan's Kitchen'nu En neenga oru restaurant thirakka koodaadhu? :goodidea:
naanthaan unga first customer :yes:
kugan,
mmmmmmmmmmmmmmm i fainted after seeing the list of menus and photos. all r mouth watering.
u r simply great k.
Kugan ka
I bought fresh tofu, it was very soft. I did not know, how to make Tofu curry, so I thought of frying b4 making the curry, it took nearly 30 -35 minutes for frying :shock: , do I need to fry it b4 making a stir fried like curry :roll:
Thanks in advance
Dev, thanks for your nice compliments.
I only cook like this when I have guests.
Otherwise normal meals only.
Thanks, Kugan98
bkarthika, thanks for your compliments.
I do not remember using grms for oothappam.
Normally oothappam is made with thick dosai flour.
Anyway I will post this evening, how to make oothappam
from the scratch for you. Thanks, Kugan98
Suja and Selviem, thanks for your nice compliments.
Suja I remember you cooking for guests for a week.
Selviem I know you are too a great cook.
You all are very modest, I brag a lot :lol:
Thats the difference. Thanks, Kugan98
appo naanum aunty-um vandhaal ellaam kidaikkumaa? :lol:Quote:
Originally Posted by kugan98
TVS, thanks for your nice compliments.
I will always plan my menus ahead.
So if I am doing breakfast, I will cut up all the things that can be prepared the previous night.
So the next day morning is only cooking.
Moreover I have a maid to clean up the mess :lol:
Tha'ts all, get up a bit early and everything can be done in time.
TVS, ithu ellam not always, only when guests are around.
Thanks and take care, Kugan98
Vaanga uncle, only vegetarian :lol:
P.S Tamby, to make curry, I always buy a bit firm tofu.
I will fry it a bit, it will take about 5 to 10 minutes, if you are frying it whole. Here we get it in cube sizes.
Soft tofu can be fried, I will give you step by step how to fry it. Cut it into small pieces befoe frying.
The very soft and silken tofus, are good for steaming.
Cooking the Chinese method.
I think I have posted a recipe before on steamed spicy tofu.
Let me post you the link later.
How To Fry Soft Tofu
There are different kinds of tofu (extra-firm, firm, soft, silken, etc.). The best for deep frying is the soft tofu that is sold in big tubs . You can always freeze your fried tofu for use later.
At least 20 minutes before you're ready to start frying, lay out a thick layer of newspaper. About 1/2" should be sufficient.
Place a layer of paper towels on top of the newspaper.
Rinse your tofu blocks well, then slice them to the desired size. The bigger the block, the more soft white middle there will be. If you like your tofu more crispy and chewy, cut your pieces smaller.
Line up the tofu pieces on the prepared newspaper. The newspaper will absorb moisture from the tofu (and the paper towel will keep the newsprint from bleeding onto the tofu) this prevents explosions of oil that occur when you throw water into hot oil.
Lay a paper towel on top of the tofu and press gently to absorb moisture.
Heat oil in a large frying pan over medium to medium-high heat. The oil should be about half the height (the shortest side) of your tofu pieces, which will be enough to cover the full height of the tofu pieces once they're added to the pan. The heat you should use depends on your stove. You want the oil hot enough that a small piece of tofu thrown in immediately sizzles, but not so hot that the tofu brown too quickly (or burn).
Once the oil is hot enough, slide the tofu pieces into the pan. Do not just drop the tofu in as the hot oil might splash up and burn you. Add enough tofu to cover the surface area of the pan. Once the tofu are in, use a spatula to gently separate them (they like to stick onto each other at this stage). Don't squeeze the tofu too hard in the pan as they may release water and cause hot-oil-popping.
Fry until the tofu is nicely golden on one side, then flip them over. Once the tofu pieces are golden on all sides, fish them out and place them in a colander or bowl lined with paper towels to absorb the excess oil.
Freshly fried tofu ready . Once the tofu has cooled to room temperature, you can put them in freezer bags and freeze for later use.
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I cut my firm tofu like this to be fried:
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kuganka,two days weekend nala koncham busy aagitten,vanthu partha,aiyoo,i was not able to take my eyesfrm the forum for more than two to five minutes.
Highly surprised kuganka,unga menus and photos parthu.Chance illa kuganka.U r great!.
Kuganka,cabbage chutney recipe podunga plz.
Cabbage chutney never heard of it.How does it tastes?
Here is the link for the steamed soft tofu.
Try it P.S Tamby.
It is in Kugan's Kitchen 5, Page 71
http://forumhub.mayyam.com/hub/viewt...257364#2257364
Thanks, Kugan98
neenga pozhaichchukkuveenga! aunty-ai gavanichchaa uncle-ai pathi kavalai pada veNdaam? :lol:Quote:
Originally Posted by kugan98
(aunty is a pure vegetarian but she cooks meat for me -fish,chicken and shrimp! :) )
Aarthii, thanks for your compliments.
All of you are also great cooks.
Only thing is that you all are very modest.
I brag a lot :lol: Thanks Kugan98
CABBAGE CHUTNEY
Ingredients:
1 cup shredded cabbage
1 tbs coconut scrapped ( coconut optional)
1 onion chopped
2 garlic pips
One small piece of ginger
1 tsp urad dal
oil
Enough tamarind paste
Salt to taste
To season:
1 sprig curry leaves
1 dried red chillie cut into pieces
tsp mustard seeds.
Method:
Heat a table spoon of oil. Fry the urad dal, onion, cabbage,
Garlic, ginger, and coconut. When cool grind them to a
Paste with the tamarind and salt.
Heat oil in a pan and add the seasonings and pour
On the ground chutney. Stir and serve.
The fried ingredients before grinding.
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The Cabbage Chutney:
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Uncle, then aunty will enjoy better than you.
Mooch, non -vege is banned in our house.
Even my little one is very careful, when someone gives
her cookies or cakes. She will make sure that there is no eggs.
Thanks uncle, aunty is great.
Kugan98
kuganka,so sweet u are,adhukulla cabbage chutney post panitteenga.
Thanks kuganka.
Thanks a lot.
bkarthika, here I have posted your request.
You can do this with your left over idli flour or dosai flour.
ONION OOTHAPPAM
Ingredients:
1 cup idli rice
1 cup pulungal rice
1 cup broken rice
1 cup ulundhu
Salt to taste
Method:
Soak all the ingredients for about 3 hours.
Grind the soaked ingredients to a smooth batter.
Oothappam batter should be little more thicker than dosai batter.
Add salt and beat nicely with your hands for 5 minutes.
Keep in a warm place to ferment for about 8 to 10 hours.
The Toppings:
Ingredients:
1 onion chopped fine
1 tomato seeds and chopped
1 fresh chillie chopped
1 tsp ginger minced well
2 tbs coriander leaves chopped
2 tbs grated carrot
Method:
Mix all the chopped vegetables together.
Heat the dosai kal.
Pour a ladle full of batter, and spread to make a thick oothappam
See that the oothappam is not very big.
Sprinkle little of the vegetable all over the oothappam
Press slightly with the help of the spatula.
Drizzle gingelly oil over and along the oothappam
Lowe the flame and cover the oothappam.
Let it cook for a minute, flip to cook the other side.
Serve hot with chutney or sambar.
NOTE: The topping is our own wish.
You can add anything you want.
You can just add onions only and call it onion oothappam.
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Quote:
Originally Posted by NOV
NOV anneh, naan restaurant thiranthaal, neenga thaan engga chief chef :lol:
I know that you are a super cook.
It runs in your family.
I am only a jujubee.
Thanks, take care, Kugan98