Kugan's Kitchen Part 5

K : Try this ..... similar to your vegetarian mee goreng with crumbled tofu :)

350 g noodles
2 Tbsp oil
1½ Tbsp ginger, grated
½ Tsp asafetida powder
2 hot green chilies, chopped
1 crushed dry red chili
1 Cup of firm tofu, crumbled
3 stalks of bok choy cut into thin strips and the leaves chopped
2 Cups of finely sliced cabbage
2 tomatoes, chopped
1½ Cup bean sprouts
1 Tsp turmeric powder (optional)
¼ Tsp red chili powder (add more if you want)
9-10 fresh curry leaves
1½ Tsp salt

Cook the noodles in water according to the directions given in the packet. Drain the noodles and keep aside.
Heat the oil in a pan over moderately high heat. Add the ginger, asafetida and chilies. Saute for 1 minute. Add the tofu, cook for 3-4 minutes and then add the stalks of bok choy and cabbage. Stir-fry until the vegetables are tender-crisp. Add the tomatoes and cook until they turn pulpy. Add the turmeric powder and chillie powder and mix. Add the bok choy leaves, bean sprouts and the remaining spices. Cook for another 2-3
minutes.

Add the curry leaves, salt and combine with the prepared noodles. Serve hot.

Quote:

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Originally Posted by kugan98

Sonu, I am sure they have a centre in P.J.
for the ISKCON society.
If I am not mistaken, their headquarters is in
Old Klang Road.
I have lot of relatives involved in this movement.
They do not use onions and garlics.
Normally they will wear a small tulasi malai, around their neck.
My nephew who is a doctor, has a small kudimi at the back of his head.
Pay a visit once when you are free.
Thanks, Kugan98

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:exactly: The actual place is at OUG, which is near Old Klang Road. It used to be just a normal house. Now they have renovated the whole place-very spacious and beautiful! I used to go there during Krishna Jayanthi when I was a kid. And like NM said, the food was just too good! Not sure how the food is now...

Selviem, so nice to see so many posts of yours in the forum.
Please do enjoy all the nice food in India.

Selviem, I do make payasam with sago , channa dal and little semiya.
I once tasted sago and channa dal payasam.
They had added chopped jackfruit in the payasam.
The aroma was so nice.
I have not tried with jackfruit.
I will try out the payasam this Amaavasai, that is on the 9th.
Please take care, and if possible keep in touch, when ever possible.
We are all going to miss you for a month.
Kugan98.

Suja, please try out the channa, potato subji.
I am sure it will not be the same taste.
Maybe somewhere near :lol:

I will be very happy if it is little bit, like what you had.
Try the unni appam, very simple to make.

Please drop in when ever time permits.
Take care Suja. Kugan98

NM, you are very good at making fusion cooking.
Mini cup cakes in dosai maavu.

Rajraj uncle's suggestion is also good :thumbsup:


Thanks Nm for the mee goreng recipe.
I will try it soon.


P.S 4 months of leg pain is considered very long.
Please take immediate action. Kugan98

Thanks Jay tamby for the correction.
Once I asked my relative for the recipes.
She just smiled and evaded my request.
From that day, I dropped the idea.

Let me try NM's mee goreng, and NOV anneh's
mango coconut rice. Thanks, Kugan98

[tscii]This poriyal may look very simple.
Its very tasty eaten with plain steaming rice.
Lots of iron in the drumstick leaves.
I see that this cheap drumstick leaves , in different forms, are in our menu at least once a week. Kugan98


DRUMSTICK LEAVES & VALAIPOO PORIYAL

Ingredients:

1 cup cleaned and chopped valaipoo in thin mooru
1 cup cleaned and washed drumstic leaves
1 tbs coconut grated
1 tsp oil
2 shallots sliced finely
¼ tsp mustard seeds
½ tsp urad dal
½ tsp channa dal
1 dried chillie cut into pieces
A pinch of asafoetida powder
Salt to taste.

Method:

Heat a wok with the oil, add in the mustard seeds,
urad dal, channa dal, asafoetida powder, dried chillieand the sliced shallots. Saute well.

Add in the drumstick leaves. And the squeezed valaipoo.
Since they will have little water contents, you need not add water.

On low heat keep on stirring the contents.
Add in the salt, cover and cook for about 5 minutes.

Remove the cover and stir till the mixture is cooke and looks dry a bit.
Now add in the grated coconut, stir fry well and remove.
Serve with steaming hot rice.

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kuganka,valaippo usili,i have never heard this.Thanks for the recipe.will try it out once wen i gets that valaipoo.

Quote:

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Originally Posted by selvieam

kugan,
also i made chilly soya today for chapathi, it came out nicely kugan, finally i didnot get anything to eat.

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Selvika,where is chilli soya recipe?

Super super!!!... DRUMSTICK LEAVES & VALAIPOO PORIYAL kandippa try pannanum... very nutritious...:)

BBB senjen for BF... rombe nalla irundhathu... Thanks a lot K...:)