Kugan, thanks!! who knows, someday I may be able to meet you and taste your delicious cooking. Meanwhile, you're in my kitchen through your recipes!Quote:
Originally Posted by kugan98
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Kugan, thanks!! who knows, someday I may be able to meet you and taste your delicious cooking. Meanwhile, you're in my kitchen through your recipes!Quote:
Originally Posted by kugan98
Kugan, what a wonderful spread. So nice to see so may items. Kugan, I did not know you can make so many types with urad dal. Very healthy stuff the urad dal.
Also mouthwatering noodles, I love noodles Kugan. Kugan can you post the recipe for the sago china grass. So colourful and nice. Thanks. Rose.
can you post the receipes of chutney varieties(except coconut chutney) served in Madurai Murugan Idly Kadai at Chennai/Madurai
Thanks a lot Kugan... what's the diff between the commonly used noodles and yellow noodles?...can I use flat noodles or the regular noodles instead of y.noodles?...will it make any significant diff in taste?
Thanks Lakme, nice to know that I am in your kitchen.
Lakme, finally I settled for little big brinjals.
Cooked and taken pictures already. I will post it for you.
I hope it would be like the dish that you ate.
Thanks and take care, Kugan98
Welcome to Kugan's Kitchen Mona.
Murugan idly kadai has brought you to this kitchen.
Well as far as I know, they serve, coconut chutney, onion chutney,
coriander leaves chutney and sutta kathirikkai chutney.
I think I have posted all these chutneys in my Kugan's Kitchen.
If you like please pm to my dear friend DEV, your gmail ID.
She will give you the access to our blog.
All the chutneys are there. Thanks and take care, Kugan98
Dear Dev, here in Malaysia, we get fresh yellow noodles.
I forgot that in India you only have dried noodles.
The dried noodles will not make any changes in the taste.
Nothing to worry, just cook the noodles or just soak in boiling water.
When they are soft, drain out the water completely.
Do not make them very mushy.
One step to change in the cooking. Add the noodles last, after adding everything.
On high flame stir fry well, so that the sauces are well incorporated .
You are adding the noodles last since the noodles are already cooked.
Thanks and take care. Kugan98
P.S Savoury buns coming:wink:
Sorry, Lakme, I could not get small brinjals.:ashamed:
STUFFED BRINJALS
Ingredients:
Stuffing:
2 tsp of oil
5 pips garlic
2 onions finely chopped
(B)
1 tsp coriander powder
1 tsp chillie powder
½ tsp cumin powder
1 tbs ghee or oil
1 tsp jaggery
¼ tsp tamarind paste
Salt to taste
10 small brinjals with stem.
2 tbs oil
1 tsp cumin seeds
¼ tsp funugreek seeds
1 sprig curry leaves
¼ cup of water
2 tbs tamarind paste
1 cup of water
Salt to taste
Little chopped coriander leaves
Method:
Heat the 2 tsp of oil. Add in the garlic pips and chopped onions.
Fry till they are cooked, about 5 minutes. Remove and cool.
Add in the ingredients in (B). Grind to a paste adding little water.
Keep aside.
Wash the brinjals, do not remove the stem, slit them vertically,
and horizontally like a plus sign, from the opposite end of the
stem, without breaking them into half.
Seperate the brinjal quarters gently and fill the stuffing inside slowly,
without breaking the brinjals. Keep aside the remaining paste.
Heat the 2 tbs of oil in a flat non- stick pan. Add in the cumin seeds.
Add in the funugreek seeds and the curry leaves. Fry for a second.
Now slowly place each of the stuffed brinjals in the pan.
Add the remaining paste on the top. sprinkle the ¼ cup of water.
Cook on very low heat for about 20 minutes. Turn the brinjals slowly.
Once the brinjals are ¾ cooked, mix the tamarind paste with the 1 cup of water.
Pour on top, cover and cook further till the brinjals are well cooked.
You should have a thick gravy, garnish with coriander leaves.
To serve, gently lift the stuffed brinjals with a wide spoon and place
on a serving plate and pour the gravy. Goes well with rice or roti.
http://farm7.static.flickr.com/6080/...29a97609_z.jpg
Ops Rose, I forgot your post. Thanks for the nice post.
My whole family loves noodles. I will post the sago china grass,
recipe for you soon. Thanks, Kugan98
Ruben came home with a complain that my fried rice tastes the same everyday.:angry2:
His friend brought some fried rice, and the smell was so good.
So he asked his friend to bring the recipe the next day.
Well the recipe was simple and sounded a little like Schewan fried rice.
Anyway, I tried and here is the recipe. Kugan98
RUBEN’S FRIED RICE
Ingredients:
1 cup long grained rice
(B)
CHILLIE PASTE:
6 dry red chillies, soaked in warm water
5 garlic pips
1 tsp salt
2 tbs vinegar
2 tbs oil
2 tbs oil
2 tsp finely chopped garlic
¼ cup chopped cabbage
3 tbs chopped carrots
3 tbs chopped capsicum
Salt to taste
Little shredded salad leaves.
Method:
Cook the rice, drain and let it cool. ( A day old cooked rice is better )
Grind all the ingredients in (B) with little water to a saucy consistency.
Heat 2 tbs of oil in a wok. Add in the finely chopped garlic.
Saute till a nice aroma comes. Add in the chopped vegetables.
Saute for 2 minutes, add in the ground chillie paste, and salt.
Saute till the raw smell goes.
Add in the cooked rice , toss the rice well.
Remove and garnish with little shredded salad leaves.
http://farm7.static.flickr.com/6201/...56a1bc5c_z.jpg