Kugan's Kitchen

kugan98,

My thoughts go to my dear sister today.
Your MIL was a gem of a person.
I miss her so much.
May her soul rest in peace.

Nichiro

Dear Friends, first my apologies, I was kept away for some time due to my personal reasons. Sorry again.
Wishing everyone a very happy belated Deepavalli.
Thanks Kugan

Suvai I have sent you a pm, Thanks.


Shanthy I am happy that the sweet came out well for you.
Let me check if I have posted roti canai, other wise I will post the recipe for you. Thanks.



Thanks Nichiro uncle for your wishes.
Kugan.

Shanthy, the roti canai recipe is in page 8.
Kindly have a look and try it out.
Thanks.

Thank you Kugan. I always scan your pages like a hawke but I don't know how I missed it. Sorry I wasted your time. My roti chanai was half success. I believe it needs a lot of practice. Hope it will improve with more trials. Could you please post the recipe for the dhal curry they serve with the roti in Malaysia?

Regards
Shanthy

[tscii]Shanthy thanks for the feed back.
I am sure it will be better with trials.
Here is the dal curry.

DHAL CURRY FOR ROTI CANAI

Ingredients:
100 grms toor dal soaked and boiled
½ tsp tumeric powder
2 cups of thin coconut milk
2 green chillies cut into few pieces
1 tbs fish curry powder
1 big onion sliced
1 sprig curry leaves
¼ tsp mustard seeds
2 tbs cooking oil
Salt to taste

To be diced:
1 potato
1 carrot
1 brinjal
1 tomato
200 grm pumpkin

Method:
In a pot add the boiled dhal, curry powder,tumeric powder
Potato, pumpkin carrot and the coconut milk. Boil till half soft.
Add in the brinjal tomato and salt. Stir to mix and and cook to thicken a bit.
Heat oil in a pan, put in the mustard seed, sliced onions, green chillies and curry leaves. When the onions turn brown , pour the whole thing into the dhal curry. Cover the pot for about 10 minutes before serving.

Hi kugan,
I was searching for the VAALAKKAI ROAST recipe for a long time thanks will try tomo and will tell how it came...
your VAALAKKAI ROAST looks delicious and mouth watery.
Did u use kashmir chilli pwd coz' the color looks sooooo goood ...ummmm

Thanks Swapna , do try the recipe.
Here in malaysia I used Baba's chillie powder.
Do try and post the feed back.

[tscii]
COUSCOUS UPMA

Ingredients:
1 cup couscous stir fry in 2 tsp of ghee for 2 minutes
2 cups of diced carrots, beans, cauliflower, green capsicum
I onion chopped
1 small tomato chopped
½ inch ginger finely chopped
3 green chillies chopped
1 sprig curry leaves
1 tbs ghee or oil
Salt to taste
1 ½ cups of water

1 tsp mustard seeds
1 tsp urad dal
1/2 tsp cumin seeds
Little lime juice
Little coriander leaves for garnishing

Method:
In a non stick pan add the ghee or oil.
Now add the mustard seeds, cumin seeds and urad dal.
When they sizzle, add in the onions, ginger and curry leaves.
Sauté nicely, now add in the green chillies the diced vegetables
And the tomatoes. Cook on medium heat for about 4 to 5 minutes.
Now add the water and salt, cover and let it boil.
Now reduce the flame to very low, add the couscous and mix well.
Cover for about a minute. Now all the liquid would have been absorbed.
Fluff up the upma well and remove from the heat.
Stir in the lemon juice and garnish with the coriander leaves before serving.

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[tscii]
Suvai I got this recipe from a friend.
She promised more recipes. Try it out.

Almond Cookies

Ingredients

175g margarine

75g castor sugar

3/4 tsp vanilla essence

170g plain flour

20g corn flour

3/4 tsp baking powder

50g almond nibs

Method
Beat margarine, castor sugar and vanilla essence until light and creamy.

Using a fork, gradually stir in sifted flour, corn flour and baking powder. Add in almond nibs. Draw mixture together with fingertips until well combined.

Take a marble-sized ball of dough and shape into a round ball. Place on greased cookie trays. Use a fork to press down lightly to create a pattern.

Bake in preheated oven at 180°C for 12–15 minutes or until golden and crisp. Transfer cookies onto a wire rack to cool completely before storing in an airtight container.