Kugan's Kitchen Part 6

Wah! wah! Kugan, you have posted so many recipes with beautiful pictures.
I better resign my job and start cooking all your dishes :lol:

Your recipes have never failed me. All those that I tried turn out well. Thanks Kugan, keep up your good work.

Ponggal is around the corner, have you posted ponggal recipes.
Thanks.

Kugan,

Thank you very much for the Oothappam recipe. Yesterday I made your Potato Pulao and today Onion sambar. Kugan I have a doubt while making briyani or pulao what's the water measurement for briyani rice. In shop i asked for basmati and the shop boy gave me this rice..It was like normal rice(short) and after cooking nice smell(like ghee) comes out of it...I forgot the name....Potato pulao konjam kulainjiduchu.......Thanks in Advance....

Karthika, I guess u r talking abt seeraga samba rice(aka jeera rice)... It's great for biriyanis(esp NV biriyanis) but for pulav varieties, basmathi is best...

Dev,
Thanks for identifying the rice... if we r using it for briyani means whats the water measurement?....

Karthika, u can use anything between 1 3/4th cup to 2 cups water for 1 cup of rice... depends on the quality of the rice... U have to take into account the water u add to the vegs and/or the water that is released from the meat... Depending on that, adjust the qty of water...

U just have to give 1 whistle and then bring down the flame to the lowest and cook for a further 5mins. Let the steam go down and then open the cooker... add some ghee and fluff up the rice... I hope U'll saute the rice in ghee/oil before adding the water...

dev,
Thank you very much for the tips....This is the first time i am doing with this rice... Anyway i will do all these when i cook briyani for the next time.. :ty:

Thanks Gulabjamun for your nice post.
Please let us know what recipes that you tried.
Thanks Kugan98

bkarthika nice to know you liked the two recipes.

Dev, thank you very much for clearing bkarthika's doubts.

When we went to the airport to send off our guests, one couple approached us and asked if it possible to take care of their elderly mother who is going to India alone.

My guests agreed to take care, while talking I found out that the gentleman is a chef in a leading hotel.
He is the second in charge of the Chinese section.

Summa viduvena? I started talking about food, and he agreed to mail me the recipes for Schezwan Sauce, Hakka Noodles, and Schezwan Fried Rice.
I received them the next day by e-mail.

My guests too taught me how to make a village style dried red chillies curry, a Thirunellveli vegetable sodhi and just big onion curry.
I will post them soon. Thanks, Kugan98



Suvai, vaangga, enggeh pooitingga?

Quote:

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Originally Posted by dev

Thanks a lot foe thr NY wishes friends...:)

Am back with 2 recipes from kerala!!!...

Okra patchadi:

Fry some sliced okra in lil oil until well cooked. set aside.
Grind together coconut+mustard seeds(1/4 tsp mustard fr 1 cup coconut).
Heat a tsp of coconut oil in a pan and add in chopped shallots and curry leaves. once they turn slightly brown, add the okra n the paste. mix well.
Add in some curd and cook on medium flame until it starts to bubble(nuraichu varum stage). Take off flame.

Serve as a side dish with rice.

Note: If u don't like the taste of mustard, reduce the qty .

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HELLO DEV,
Here is the picture of your okra patchadi:




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Thanks for tryin out the recipe K... :) hope it didn't land in the trash...;) :lol:

Looking fwd to the chinese n village style recipes...:)

kugan,

waiting for the chinese dishes. could please find out nice chinese style veg manchurian gravy type.

thanks

kuganka,waiting fo the sodhi recipe.
Sodhi is our tradional recipe.
In our side marriages,after the next day of marriage sodhi is the spl curry made for lunch.It is the feast given to the bride's family frm the bridegrooms side.
whenever guests arrives to home,people used to make this.
For newly married couples,we used to make this as special curry for virundhu sapadu.

Each and every family have their own style of making it.
The main ingredient is coconut milk.Side dishes are Ginger chutney and potato fry.

But truly speaking ,ennaku innum proper sodhi vaika theiryadhu.Ooruku pona,both amma veedu ,plus In-laws house,first request sodhi vaika solliduven :)

I learned everything frm here only,so plz post the sodhi reicpe.So that i can also make it properly.

friends,
i have a pack full of masoor dhal.I dunno nothing to make by using it,apat frm soup.
Can any gravies or curies be made with it?
Tell me plz.

Dev,kuganka

1 small help!

Coriander leavesnu ninaichu,parsley vangittu vanthutten.Can it be used instead of coriander leaves?

But it has a strong smell.Am bit scared of putting it in curries,Since both my husband and pranay are bit choosy and if they feel something different they will not take a single spoon of the dish.

What else i can do with that?

Sodhiku pinnadi ippadi oru kadhai irukka!!!... appo I'm sure it's a very spl curry... There is already a sondi recipe posted by Mayflower in some other thread... K post pannrukangalanu theriyalai...

Masoor dhal- u can use it to make side dishes for chapathi n it's good for kitchadi aswell...

Parsley- theriyalai Aarthii...I've not used it much... edho pasta,soupku ellam konjam use panniruken... never tried it in Indian dishes...Parsley chutney recipe ellam paarthirukken...but senjadhillai...

K, nethu aglio olio senjam... summa superaa vanthidichunga... I made it plain(no vegs) as per ur recipe... I did add some chilly flakes for spice...

Aarthi,
u can use parsely for salad.

chop, parsely leaves in the chopper, chopped onions little, chopped tomato (deseeded) little. mix this and keep separately.

with this u can use broken wheat soaked, drained very little or cousous little. mix with parsley and keep aside.

while serving, add lime juice, pepper crushed , salt and serve. this is very tasty and very good for health. if needed add olive oil for dressing.

this is a famous arabic salad. it is named as Tabbouleh.

Dev, and Selviem, thanks a ton for clearing Aarthii's doubts.
Selviem thank you very much for the salad recipe.
I will get the recipe that you requested.

Dev, I am glad that you liked the pasta recipe.
Dev, my friends have e-mailed me sooo many pasta recipes :roll
I will try them one by one.

Aarthii, I think you can use masoor dal same like our toor dal.
It will not make much difference.

I will post the Sodhi recipe for you.
The next time you visit your mom, you can cook for her.

Parsely is mostly used in Chinese and Western cooking.
They are garnishes just like our coriander leaves.

Try Selviem's salad recipe and see.
I have heard that boiling the parsely and drinking the water will help in controlling high blood pressure.

Take care, Kugan98

Quote:

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Originally Posted by dev

Tomato Moru curry:

Heat a pan with 1/4 cup water,turmeric pwd n salt.

Add in some tomato diced, sliced shallots(optional), slit green chillies, curry leaves. Cook for few minutes(2 mins or so). The tomato should stiil be firm after cooking but it shouldn't smell raw.

Grind to a paste- 1 cup coconut, 2 garlic, 3-4 shallots,1/2 tsp cumin n green chilly to taste.

Mix this paste with thick buttermilk.Add in the cooked tomato mixture aswell.

Put it on flame and cook on slow flame. Let the mixture boil for 2 minutes and then take off flame.

Heat coconut oil. splutter mustard n add in curry leaves and shallots and saute till golden. Add it to the moru curry.

Yummy with rice...:)

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Dev, here is another of your recipe.
Made this for lunch. Dev, I am used to Kerala cooking.
So nothing will go to waste. Thanks.




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Dear Gulabjamun, I have posted the recipe for,
Paal Ponggal, sakkarai Ponggal and Ponggal Kulambu,
In Kugan's Kitchen 3, Page 25.
Please cook for this ponggal. Kugan98

Here is the link.
By the way this year ponggal falls on the 15th of Jan.
We are asked to put the ponggal pannai at 7. a.m.



http://forumhub.mayyam.com/hub/viewt...009823#2009823

[tscii] The recipe for the schezwan as given by the chef.


SCHEZWAN SAUCE

Ingredients:

15 dry red chillies soaked in water for an hour.
12 pips garlic finely chopped
1 inch ginger grated finely
2 tbs red chillie sauce
1 tbs vinegar
1 tsp soy sauce
½ tsp sugar
Salt to taste
2 tbs sesame oil

Method:
Squeeze out the water from the soaked red chillies.
Grind them into a paste. The paste has to be thick.

Heat oil in a wok, add in the ginger and garlic and sauté well.
Now add in the chillie paste and cook till oil seperates.

Add in the soy sauce, red chillie sauce.
Add in the salt, sugar and mix well.

Add in little water and the vinegar.
Let it boil once nicely, remove.
The schezwan sauce is ready.



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Quote:

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Originally Posted by dev

Sodhiku pinnadi ippadi oru kadhai irukka!!!... appo I'm sure it's a very spl curry... There is already a sondi recipe posted by Mayflower in some other thread... K post pannrukangalanu theriyalai...
.

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Thanks fo the tips regarding Masoor dhal and parsley dev.

Yes dev,it is a spl curry,as like nomal curries we shud not have one or two spoons over the rice,we shud pour some more spoons on the rice and we shud have it in a semi solid consitency.(amma used to tell as nalla kolaiva sapdianum like that)Then it tastes great!

selvika,thanks for the parsley salad.Will try it out soon and will let u know the feedback.

Kuganka,u made my day today.
I made ur spicy potato rice fof lunch.
It came out very well. :D
I packed it for my husband to office.He called me by 2.00 and he praised me for the lunch i gave him today.
And my prince,after getting one spoon of rice frm me,he kissed me and told me amma,it is YUM!
Thanks for the recipe kuganka.

Quote:

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Originally Posted by kugan98

I will post the Sodhi recipe for you.
The next time you visit your mom, you can cook for her.

Take care, Kugan98

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Waiting for the recipe kuganka.

Kugan,

Visiting hub after a long time. Can you give me the recipe links to the dishes you made in page 55? I want to know the recipe for vazhakai masala and what was that dish next to rice(super red color).

Happy new year to all of you.

Aarthii, thank you again for the nice feed back.
I am very glad that you all enjoyed the dish.

Aarthii, I am still waiting for some veges to do the sodhi.
Its very difficult to get drumstick , in the place where I live. So I wait for a chance for someone to go to a place called Brickfields to get this veges.
Or what I will do is I will omit drumstick that I do not have, but post the recipe in full.
I am sure you too will not get the drumsticks in Canada :lol:
Let me try.

We do sodhi for Iddiyappam, its only, coconut milk, green chillies, onions, tumeric powder, little funugreek seeds, curry leaves, salt and lime juice.
My guests had this sodhi with iddiyappam, and told me that she will teach sodhi with veges.

Take care, Aarthii, Kugan98

Quote:

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Originally Posted by vm

Kugan,

Visiting hub after a long time. Can you give me the recipe links to the dishes you made in page 55? I want to know the recipe for vazhakai masala and what was that dish next to rice(super red color).

Happy new year to all of you.

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Dear VM, welcome to Kugan's Kitchen.
Thanks for your new year wishes.
We all too, wish you the same.

Now to the menu in page 55


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




VM the recipes are all very simple once.
I am sure you know beans sambar, make sambar with french beans.

Avarakkai paal poriyal is nothing, just make poriyal with seasonings, green chillies, onions and curry leaves.
Before removing add little thick coconut milk.

Cabbage poriyal is the same just add grated coconut before removing from the stove.

The super red cocolur is only mango patchadi.
It is in Kugan's Kitchen 1, page 65.

Valakkai masala or roast is also in Kugan's Kitchen 1
page 5.

I will post the links for you.

Valakkai Roast or Masala:
http://mayyam.com/hub/viewtopic.php?...r=asc&start=60



Mango Patchadi:

http://mayyam.com/hub/viewtopic.php?...=asc&start=960

I will post the recipe for the moong dal prathaman
Thanks, Kugan98

Here is the recipe:

Moong Dal Pradhaman

Ingredients:

1 cup roasted moong dal (whole moong dal roasted and split)
4 tbs ghee
2 cups of brown sugar, make it into syrup
1 cup of thick coconut milk
5 cups of thin coconut milk all from 1 coconut
1 tsp cardamom powder
2 tbs cashew nuts broken into pieces and roasted in ghee
2 tbs fresh coconut , thinly cut and roasted in ghee
1 tbs rasins roasted in ghee

Method:
Boil the moong dal with 1 cup of water. Cook over medium heat
until the moong dal is soft enough to mash with a spoon.
Stir often to make sure that the dal does not stick to the bottom of the pan.

Add the brown sugar syrup and continue to cook over medium
heat for another 10 minutes.
Stir gently so that the moong dal is not totally mashed.

Pour in the thin coconut milk and cook for twenty minutes
over low heat, stirring occasionally. Let it come to a nice boil.
Now add in the thick coconut milk. Do not let the milk come to a boil.
Boiling will result in curdling of the coconut milk.
Remove it from the stove, and sprinkle it with cardamom powder.
Now add the fried garnishes to the pradhaman.
Serve warm or cold.

Note: An authentic moong dal pradhaman does not contain sago.
If you like you can add 1 tbs of sago while boiling the moong dal


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Dear friends, there is a small hitch in the schezwan sauce.
The chef's wife e-mailed me that the chief did not give me the authentic recipe for the sauce as he does not want to disclose the secret ingredients of the hotel.
As I told him that I will be posting it in the forum.

She said she felt very bad, because even though they were strangers to me, I made my guests to agree to accompany her mother to India, not only that I even made my guests to carry her hand luggage for her.

She said people are so scared about drugs and things and that no body will volunteer to help.

Well anyway she mailed me the ingredients, and asked me not to tell anyone.

Frankly speaking I find that the ingredients do not make much difference in the recipe.
I have already made the sauce and also the noodles and fried rice. All taste yummy with out the ingredients.
If any one is interested please kindly pm me and I will post the ingredients

Thank you and take care, Kugan98

K, thanks a lot for the recipes n also for trying the recipe I posted...:) The sauce recipe is quite similar to the one on Tarla dalal's website... diff is she uses some tomato puree and celery... I've tried it and it tastes yummy... Will try this version aswell...

To all Kugan thread friends and to Kugan,

I WISH A VERY HAPPY PONGAL IN ADVANCE!!!!! :bluejump: :redjump: :bluejump: :redjump: :bluejump: :redjump:

K, do u have the recipe for kathirikkai pulippu?... it's supposed to be a dish from arcot region and is usually served with kuska rice?...

Thanks Karthika...:)

Wishing all KK thread visitors a very sweet pongal...:)

bkarthika and Dev, thanks a lot for the ponggal wishes.

Dev, I remember the recipe for katharikka pullippu.
Let me dig out the recipe.

Will be busy preparing for ponggal.
So I will post it later.

Thanks and take care, Kugan98

My dear friends, Kugan's Kitchen takes this opportunity to wish all Kugan's Kitchen friends A VERY HAPPY PONGGAL.

May milk and honey flow in all your homes.


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Happy Pongal ! :)

kugan: maN paanaiyil pongal vaithu padam podaNume! :)

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Originally Posted by rajraj

Happy Pongal ! :)

kugan: maN paanaiyil pongal vaithu padam podaNume! :)

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Uncle

athu unga kalathila ( Tretha yuga ) :lol2: Kali yugathila ipadi thaan pongal ponguvanga :lol2: :yessir:

Btw

Pongal nal vazhthukal :)

Kugan ka

Many thanks for your Toffu recipie, I tried it it came out very well ! :thumbsup:

Chiti V2.0 : ha ha ha Aapey Pongal Folks!