Kugan's Kitchen Part 7

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Originally Posted by sangeethabalaji

can i get some rolls. foruma thirandela pasi varudu. yummy pics. samathu payan.

thanks mandhu anna and k for the encouragement. :-D i am so happy.

the problem is i cook slowly and by the time i finish the menu we r so hungry and eat them right away and forget to click. or if sometimes i do click i am so ashamed of it and delete them.

K those r mobile pics only. will slowly start uploading more.

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Thanks Sangeetha for your encouraging post. Payan romba samathuthaan.
It is o.k, we learn slowly, I am too is not that fast.
I plan the dishes early, my maid will cut up every thing for me:exactly::exactly:
Then it is easy for me to cook.

Do not worry your pictures will improve slowly.
Be proud of your self.
Thanks and take care

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Originally Posted by sangeethabalaji

K made ur spinach with moong dal (neice friends mom) nice also ur spicy brinjal curry. both turned out so good. ana sodanai made it morning itslef but unexpected situation so had to run here and there had them only at 6 in the evening. cud not take pics.

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Dear Sangeetha, thanks for the feed backs on spinach moong daal and spicy brinjal curry.
Brinjal is my favourite vegetable. You can cook so many types of dishes with it.
It is o.k, not every time we have the chance to take snaps.
Take clicks when you are at ease.
Take care, Kugan

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Originally Posted by gulabjamun

Kuganka, I think cooking runs in your family.
I made your baby corn manchurian, turned out great every one enjoyed it.
Your pizza and dinner rolls look so professional .
When you have the time please post the dinner rolls recipe.

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Thanks Gulabjamun for your nice post.
Illama, it does not run, in Western countries, children are taught to be independant.
I was shocked to see my little nephew doing the dishes in US, I nearly cried.
My sis in law scolded me and said, there is no difference between girls and boys.
At 18 they have to leave home to stay in the hostel for studies.
What will they do if they do not know any basic things.

So you see only in Malaysia, we still do every thing for our children.
We too have to change.

Your recipe for dinner rolls will come soon. Kugan

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Originally Posted by madhu

Kuganji..

I think I can take some training on my visit to KL. ( In my house still "theendamai" is in practice and gents are not allowed inside the kitchen to do any work :( )

anyhow... while working we can consume some tasty raw materials and also some lovely items during work in process :slurp:

Whether we get final recipe or not... the experience will be WONDERFUL !

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Madhu anneh, "theendamai endru solli nalla thapikireenga.
So you escape all the work in your house:lol::lol:

Look at our NOV anneh, such a talented cook:clap::clap:
Vaangga, vaangga, ammiyil ellaam milagai arikanum:yes:
Rawva, bird's eye chillie kidaikum,
of course the experience will be WONDERFUL.:rotfl3::rotfl3:

Kugan

The relative from UK, cooked this dish in our house.
Supposed to be the signature dish of their ooru.
Try it friends. Kugan

TIRUNELVELI MAAPILLAI SODHI

Ingredients:

2 tsp oil
2 big onions sliced

(B)
3 cups of thin coconut milk
1 drumstick cut into 2 inch pieces
2 big potatoes cubes
2 carrots cut into cubes
¼ cup of cooked moong dal
2 pips of garlic

To Grind To Paste:
2 green chillies
¼ tbs cumin seeds
Salt to taste

1 cup of thick coconut milk
1 tsp grated ginger

2 tsp oil
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves

Lemon juice to taste

Method:
Take 1 cup of thick and 3 cups of thin coconut milk from 1 grated coconut.
Heat a pot with the 2 tsp of oil, add in the onions and sauté well for a minute.
Add in the 3 cups of thin coconut milk with all the ingredients in (B)
Allow the vegetables to cook in the thin milk on low flame.

Add the ground ingredients, to the thick milk along with the ginger.
When the vegetables are cooked, add the thick milk to the pot.
Allow to simmer in low flame, till you see froth on top.
Switch off the stove and remove.

Now add the oil to a small pan, add in the seasonings.
Let them crackle, pour it on the sodhi.
After the sodhi has cooled, add in the lemon juice to taste.
Goes well with rice, aapam or idiyappam


http://farm8.staticflickr.com/7413/9...e857933c_z.jpg

My dear friends, I am sure you all have heard this Barathiyaar song.


" veepamara uchil ninu pei ondru aaduthunu "


In my veepamaram you can see a pavakai aaduthu:happydance::happydance:



http://farm8.staticflickr.com/7341/9...7fbc0eca_z.jpg


NOTE: somehow a plant grew from the compost we threw under the veepamaram.

My dear friends, friday is Varalakshimi nombu.
Got to start cleaning the house and preparations for the prayer.
Thanks and take care, Kugan

I have asked a question, no reply ! :wave:

Heard of Meghana Special Briyani in bangalore...?? It has a awesome taste.... I want that recipe . If anyone knows that ... Please do share the same.
Thanks
Peter

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Originally Posted by PARAMASHIVAN

Kugan akka & Co

When you make paneer curry, do you have to soak the panner in Gram flour batter before frying the paneer ? :roll:

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:omg::omg:Dear P.S Tamby, I hope you will forgive me.
I am very very sorry, I did not know how I missed your post.
Mannikanum

Well when you make panner curry you need not fry the panner in gram flour batter.
That is only for manchurians, or chillie panner.
You can just shallow fry the panner, and add to your curry.

Sorry again P.S Tamby. Kugan