Kugan's Kitchen Part 6

kugan,

mouthwatering receipes. rawa puttu is new for me. will try.
kaima idli, i will grill it and mix with the masala, it also tastes too good.

kugan, can u pl. post the receipe of pancakes.
i have receipes with eggs. i also want without eggs.

thanks in advance.

Hello hellooooo!!
kugan express..vegamaaa..engey poikitu iruku................ ekkachekkamaana recipes oda....:noteeth:
adengappaaa....recipe meley recipe..ethai muthala pannarathu nu ore confusion..............thanks nga kugan for all the super looking recipes...i want to try yr rava puttu...i dont have the puttu maker....any other suggestion?
sooo manyyyyyyy things to try & so little time.....:noteeth:
dev thank u for requesting all the exciting sb recipes.........some of them i have not even tasted....panni taste pannidavendiyathu thaan.
selvi...thanks for asking pancake recipe without eggs....i wld love to try 'em too.
aarthi all is well here thanks.
varen marupadi........;-)

suvai,

nice to see ur post. my mom use to make puttu in idli pathiram itself. just keep the flour(after mixing with water) in a muslin cloth and keep in the idli plate , close the cloth, so that water should not go inside the flour, now cover with the lid, steam it.

Thanks Selviem for your nice post.
Try the rava puttu, it will be nice.
Thanks for giving the tips to Suvai for steaming the puttu.
I too do the same, when making in bulks.

Selviem, I do have a basic recipe for eggless pancakes.
But the price of maple syrup here will make you faint.
Will post soon. Take care, thanks for the company.
Kugan98

Vaangga, vaangga Suvai, nice to see you in the thread.
Try out the recipes one by one when you are free.
Please do drop in when time permits.
Take care, Kugan98

selvi............thank u so much for the tip....especially muslin cloth idea....brilliant & simple.....will try it out.....;-)

kugan ngo.......muthala sb channa / rava puttu.....i have no doubts that it is going to come out.....with super taste..;-)
enaku time kidaikum bothu kandipaa vanthiduven ongaloda kitchen la satham poda....in my humble opinion........kitchen la naama pesira satham...naama paadara thiramai... / karandigal & pathirams podum drama... illaatha kitchen.....kitchen ila nu........ i know a few will agree..on that....:noteeth:
Some might even get thani strength....with all the ammunitions around ....like my aunt...omg she spins like a top in the kitchen....& one dare not do anything without her prior instructions.....u know what will come out first....her warning words....athukum masiyalai na....expect a kuzhambu dripping karandi......hahhahahah....ellaam summa...she only threatens....but fun to watch her in action in the kitchen........like u .............her love for cooking will ooze in the spread she lays out on the table......slurpy slurpzzz.......yummy yumzzz
india is calling me......hehehhehe

engey namma dev kaanom....;-)

here also maple syrup is too costly. do u have receipe for that too. u post both egg and eggless pancakes.

Thanks Suvai for your hilarious post.
You are right good cooks will always make some noise.:-D

I will post the pancake recipes. Maple syrup is cheap in U.S
Take care Suvai, Kugan98


Selviem, I will post the basic pancake recipe.
also a pancake using butter milk.
Maple syrup is derived from a tree.


Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple or black maple trees, although syrup can also be made from other maple species such as the Bigleaf Maple. In cold climate areas, these trees store starch in their stems and roots before the winter; the starch is then converted to sugar and rises in the sap in the spring. Maple trees can be tapped and the exuded sap collected and concentrated by heating to evaporate the water. Quebec, Canada, produces most of the world's supply of maple syrup.

Maple syrup was first collected and used by First Nations and Native Americans, and was later adopted by European settlers. It is most often eaten with waffles, pancakes, oatmeal (porridge), crumpets, and French toast. It is also used as an ingredient in baking, or as a sweetener and flavoring agent. Sucrose is the most prevalent sugar in maple syrup.

Maple syrup is graded according to the Canada, US or Vermont scales based on its density and translucency. Syrups must be at least 66 percent sugar to qualify as "maple syrup" in Canada; in the US, any syrup not made almost entirely from maple sap cannot be labeled as "maple". Maple syrup and the sugar maple tree are symbols of Canada and several US states, particularly Vermont.

http://farm3.static.flickr.com/2487/...008693ca07.jpg