Kugan's Kitchen

Hi Kugan!
I didnt see any vazhakai roast recipe of yours....could u or anyone else tell me which page ?
Thanks
s

Hi kugan,
Thanks for the almond cookie recipe.....will try & let u know.
Hope all is well ..........tc............s

Suvai the valakai roast is in page 5.
Have a look at it.
Thanks.

[tscii]

NOOL KHOL KOOTU

Ingredients:
3oo grms nool khol chopped
100 grms skinless moong dal
2 red chillies cut into pieces
1 onion chopped
¼ tsp tumeric powder
2 tbs of coconut milk (optional )
¼ tsp asafoetida
1 sprig curry leaves
2 tsp oil
Salt to taste

To make kootu podi
1 tsp coriander seeds
1 tsp channa dal
1 tsp urad dal
3 red chillie
½ tsp cumin seeds
½ tsp pepper corns
Dry fry all the items and powder them.

Method:
Boil the moong dal till half cooked.
Add the nool khol, salt, and tumeric powder.
Cook for about 10 minutes or till cooked.
Add in about 1 tbs of the kootu podi. (more if you like)

In a pan heat oil, add in the mustard seeds, onions, dry red chillies
Asafoetida powder and curry leaves. Sauté well and pour this into the kootu. Add little coconut milk if using. Let it boil once and remove.


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[tscii]Here Suvai another recipe from her.
Glad it contains coconut.


OATS AND COCONUT COOKIE

Ingredients

125g plain flour, sifted

150g castor sugar

1 cup rolled oats

90g desiccated coconut

125g butter

1/4 cup golden syrup

1/2 tsp bicarbonate of soda

1 tbsp water


Method
Preheat oven to 180°C. Lightly grease baking trays with butter.

Put flour and sugar into a mixing bowl. Add in oats and desiccated coconut. Stir the mixture so that it’s well-mixed.

Combine butter and golden syrup in a saucepan and stir over a gentle heat until butter has melted and the mixture turns smooth. Remove from the heat. Dissolve bicarbonate of soda into water, then add to the butter mixture. (mixture will foam up instantly.)

Add this mixture to the flour mixture and stir well to combine all the ingredients. Take out about a tablespoon of the resulting mixture. Roll lightly into a ball and place on the prepared trays.

Flatten with a fork to create a pattern. Bake in preheated oven for 18–20 minutes or until golden brown.

Leave cookies in the tray for two to three minutes before transferring them on to a wire rack to cool.

Kugan............thank u for the recipes...........:-)
Thanks for the page number for vazhakai roast.........what is yr next recipe?

kugan can u please tell me what is couscous? is it broken wheat, looking at the picture it seems to be broken wheat, i donot know whether i am wrong or not. please clear this for me.
Also ur receipes are too good. pictures are very tempting.

Selviem I copied from the net for you.
You can get this couscous from the supermarkets.
You can cook them as rice and serve with side dishes.


Here it is.

Couscous was traditionally made from the hard part of the hard wheat Triticum durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and the product sold in markets around the world.

Instant couscous
The couscous available to buy in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add a small amount of boiling water or stock to the couscous, cover tightly for 5 minutes. The couscous swells and within a few minutes is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, dried pasta, or dried grains such as rice

thank u so much for the quick response, now i have to start hunting for that. sure after i find that, i will try this receipe and let u know.

Suvai I tasted a dish in my friends house.
She told me that normally this dish was cooked in the village.
Anyway I have coaxed her to part with the recipe.
Will be posting soon.