Kugan's Kitchen Part 2

Kugan,
today i made radish kootu. It was superhit in our house. We had it for chapathi, kids had it with rice. It was almost the same taste what i had outside.
thanks
selvi

kugan,
could please post me some beetroot receipes.
selvi

Kugan,
we have redrice at home. Which one is good for health? brown rice or redrice. Earlier we were having brown rice now changed to red rice.
selvi

Hi Aarthi,
Its nice to know about you & thanks to Nov ngov for helping with the activation.
I am also keen along with others to know more of your mom's or your family recipes.

kugan nga......yr radish kootu came out very well....chapathiku perfect thunaiya irunthichi ;-)

could you tell me more about brown basmati rice? or which is the best brown rice? if anyone knows plz share your views.

Hi Aarthi,

Welcome to Hub and to Kugans Kitchen. This thread is like a school. Lots to learn and benefit. Specialists like Kugan, Suvai, Superspizy, Dev, MS, Selviem and ofcourse NOV add spice and taste to this thread.

Enjoy your stay here

Last week I visited my friend’s house, just before dinner time. Though I know her for long, this was my first visit and she insisted that I should have something. She asked me to have Sambar Saadham and I said Yes, thinking she has already made. Immly, she placed a cooker and started cutting some few vegetables. I told her that I should go home and make dinner, to which she said, wait for just 10 mins.

She prepared Sambar saadham and gave me in a tiffen box in just 10 mins and said, have this for dinner too.

The reason for writing all the above is, it was really that quick……. I watched her do and I prepared it yesterday at home. (En veettu Vasishtar kooda paaraattinaar :lol:)

SAMBAR SAADHAM

Place the pressure pan on flame and pour oil – 3 tbsp
Add all the following :
Mustard
Vendhayam
2 sliced green chillies
One big onion, and few pieces of other vegetables
(Can add all possible vegetables for sambar)
Turmeric powder, Sambar powder, Chilli powder, Dhania powder, Hing
Add Curry leaves and mix for 2 mins.
Now add washed rice and thoor dal to the vegetables and mix
Salt to taste
Add tamrind water and normal water.
(Water level : For cooking rice + dal and 1 cup more)
Add one tbsp of ghee
Close the pan and leave it for 3 – 4 whistle.

Open the pan once it is ready, add coriander leaves and mix and this is ready to serve.

(Adding brinjal, drumstick and raw mango piece will enhance the taste – My friend’s tip)

Thanks Selviem and Suvai for your feed backs.
I will post few beetroot dishes soon.


Selviem this is what I found out in the net.
Thanks to the net for the info.


Red unpolished rice can be difficult to eat. But brown rice is much nice nutty, chewy and far tastier than pristine white.
Health foodies in the West eat brown rice, swanky California restaurants serve it, and more of us are discovering it. Health food stores sell brown rice too.
So why is brown rice still generally untried? Perhaps it's because white rice is easy to chew and looks clean. And why would you want to cook brown you want to cook brown rice when it takes four times as long to cook as white rice?
Brown rice is fed to infants because it's nutritionally far superior to white rice. It's also anti-cancer, anti diabetes and anti cholesterol because it's so rich in fibre. To stay healthy, we need about 30g of fiber a day. Brown rice has over three times the fibre of white. One cup of cooked brown rice has 1g of fibre whereas white rice has only 0.3g.
Brown rice has also, gram for gram, four times as much iron as white rice, double the calcium and vitamin E. Milling strips white rice of all these white rice of all these nutrients.
The difference between the red unpolished rice in provision shops and the brown rice in supermarket is the degree of milling. Nutritionally, They are about the same. The red is Thai rice and the brown from California or Australia.
If you want to try brown rice, buy a small bag. Brown rice doesn't keep. Weevils prefer nutritious brown to refined white.

Sudha, thanks for the recipe from your friend.
I am sure it will be very helpful for those in a hurry.

Sudha you are too a specialist in our group.
Pat your self for that.
We are like a "kutoo kudumbam "
We all chip in something.
Thanks. Kugan98

Suvai, this is what I found out about brown basmati rice.
Thanks for the info.
Kugan98


This Basmati rice originates from India's Basmati seeds. Prized for its aromatic qualities, this unique rice fills your home with the fragrance of popping corn while it cooks. The delightful popcorn fragrance and flavor is natural to this aromatic rice. Nothing was added to this rice and no special steps are needed to achieve this special aroma and flavor. It looks and cooks just like other long grain rice. This is one of the most flavorful rice's you'll ever taste.

Nutrition Facts

Serving Size: 1/4 cup (48.6 g)

Nutrient Amount %DV

Calories 170 Calories from Fat 15 Total Fat 2 g 3% Sodium 0 mg 0%

Total Carbohydrate 38 g 13% Dietary Fiber 2 g 9% Sugars 0 g Protein 4 g 4%

Vitamin A 0% Vitamin C 0% Calcium 0% Iron 2%

Store in a cool, dry place for extended storage.

Dear all,

My heartfelt thanks to u all for all ur heartiest welcome wishes to me.

For sure,will try to post some recipes which i learned frm my mom as well as other sources.

okie.take care.bye :wave: