Kugan's Kitchen Part 7

Quote:

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Originally Posted by gulabjamun

Kuganka, your idlis look super soft and soo white. What is the recipe?
The upma too looks very nice. Thanks for posting the recipe.

Sangeetha, I really enjoy the conversation between you and our Kugan.
Very very enjoyable and nice to read. I am very very happy about it. Form your post I can understand that you are planning something.
A cook out or a very big party. Wish you all the success for the cook out. Our Kugan's recipes will not fail you.

I am very brave if I am trying out her recipes, all will turn out very well. Her recipe itself is so easy to follow.
She has every thing step up step , so easy to follow it. Post your picture of your cook out.
Gulabjamun.

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Thank you, thank you Gulabjamun foe all your compliments>:notworthy::notworthy::notworthy:

Yes Sangeetha is expecting visitors from the 25th to the 15th of Jan.
I will be missing her and her comments:cry2::cry2:


Glad that you feel safe trying out my recipes.
Careful at times it can oothikiran also.:rotfl::rotfl:

I am sure Sangeetha can post some of her cookings.
I know she will be very busy.
Thanks and take care, Kugan.

Dear Sangeetha I asked my aunt for the masala cashew nuts.
She gave me a recipe, where you roast the cashew nuts before adding the seasonings.
She told me if you want it healthy, you roast it, otherwise you can fry it in oil.
Well I roasted the cashew nuts in the oven. Try it out Sangeetha.
Kugan.



ROASTED MASALA CASHEW NUTS

Ingredients:

200 grms of whole cashew nuts
1 litre water
1 tbs salt


1 tsp butter
2 pips of garlic chopped
1 sprig of curry leaves.
Fine salt if needed

Method:
Bring the water to boil in a pot. Add in the salt and stir to dissolve.
Add in the whole cashew nuts, stir once.
Once all the cashew nuts start to float, remove and drain well.
Dry on a kitchen towel.

Spread the cashew nuts on an ungreased baking tray.
Bake in preheated oven at 120 degrees C, for an hour.
Give them a good stir every 20 minutes.

Mean while, heat a seasoning spoon or a wok.
Add in the butter, once it melts, add in the chopped garlic.
Saute until slightly brown with aroma, add in the curry leaves.
Stir fry and remove. Keep aside.

Remove the roasted cashew nuts from the oven, while still hot, add in the garlic seasonings.
Sprinkle little fine salt if needed, toss well.
Cool completely then transfer to airtight container.




http://farm8.staticflickr.com/7390/1...3a3d97bb_z.jpg

K, can you please send me the cashew nuts? I will pay as much cash for the cashews :slurp: :slurp: :slurp: :slurp: :slurp: :slurp:


I use this proportion for foolproof idli/thosai: 1 cup normal pulungal arisi, 1 cup pachai arisi, 1 cup kurna arisi, 1 cup ulundhu. Soak altogether and grind altogether. Add a bit cooked rice when grinding, that's it. The hand beating is very very important.

yes gulajamun as Kugan said my cousin family is here. they bought us mixture halwa thattai all snacks, pulikachal, curry leaves powder etc from india :happydance::happydance:

i will take pics if i get time and post the pics once i am back all alone. they r here only until 15th dec not jan K. and more over while they shop alone i will get some time to peep into the forum.

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Originally Posted by kugan98

NOV anneh thanks for the simple and quick method for the ice cream.

I owe you 2 pictures for the recipes, you posted.

Little busy with nephew's "Thevasam " and things.

Will be coming soon. Thanks and take care, Kugan.

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i dont know how missed the bannana icecream, after reading ur post i went back. super easya iruke icecream.

Quote:

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Originally Posted by kugan98

Dear Sangeetha, the measurements for the idli and dosai, always will make our head go round.

My great grandmother, and all the down line use only this measurement.


2 cups of Ponni pulungal arisi
1 cup whole urad dal
1/2 cup cooked rice
1/4 tsp of funugreek seeds
salt to taste


Soak the rice for about 5 hours.
The urad dal and funugreek seeds for an hour.

grind the urad dal till fluffy, do not use lot of water.
use the water in which you soaked the urad dal.
once done remove and keep aside.

now grind the rice with the cooked rice.
grind smooth, but little grainy.
Mix the two batter with salt, beat well with your hand.
Let it ferment for at least 8 to 9 hours.
you get super soft idlis.


NOTE, I have not tried with idli rice.
Sorry if I confused you. You can continue your own method if you feel happy.
Thanks and take care, Kugan.

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during diwali sale i bought 40 pounds of idli rice for a yr. last yr also i did the same. idhu paati valarpal vanda seemippu ennam. (paati will still not accept that i am saving she used to scold me for being laavish, which i am not)

sometimes they do sell rice in small packs if they sell i will try that in ponni parboiled rice. i will also try ur measurements using idly rice and post the feedback.

Quote:

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Originally Posted by kugan98

Dear Sangeetha I asked my aunt for the masala cashew nuts.
She gave me a recipe, where you roast the cashew nuts before adding the seasonings.
She told me if you want it healthy, you roast it, otherwise you can fry it in oil.
Well I roasted the cashew nuts in the oven. Try it out Sangeetha.
Kugan.



ROASTED MASALA CASHEW NUTS

Ingredients:

200 grms of whole cashew nuts
1 litre water
1 tbs salt


1 tsp butter
2 pips of garlic chopped
1 sprig of curry leaves.
Fine salt if needed

Method:
Bring the water to boil in a pot. Add in the salt and stir to dissolve.
Add in the whole cashew nuts, stir once.
Once all the cashew nuts start to float, remove and drain well.
Dry on a kitchen towel.

Spread the cashew nuts on an ungreased baking tray.
Bake in preheated oven at 120 degrees C, for an hour.
Give them a good stir every 20 minutes.

Mean while, heat a seasoning spoon or a wok.
Add in the butter, once it melts, add in the chopped garlic.
Saute until slightly brown with aroma, add in the curry leaves.
Stir fry and remove. Keep aside.

Remove the roasted cashew nuts from the oven, while still hot, add in the garlic seasonings.
Sprinkle little fine salt if needed, toss well.
Cool completely then transfer to airtight container.




http://farm8.staticflickr.com/7390/1...3a3d97bb_z.jpg

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million million thanks K. :ty::ty::bow::bow: . we r giving u the tittle of kitchen Wikipedia. definitely will try and take pics. wow such a healthy version. cashew medakum podu sariya . gavanikanam. :think:

Quote:

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Originally Posted by NOV

K, can you please send me the cashew nuts? I will pay as much cash for the cashews :slurp: :slurp: :slurp: :slurp: :slurp: :slurp:


I use this proportion for foolproof idli/thosai: 1 cup normal pulungal arisi, 1 cup pachai arisi, 1 cup kurna arisi, 1 cup ulundhu. Soak altogether and grind altogether. Add a bit cooked rice when grinding, that's it. The hand beating is very very important.

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kurna arisi na? is it idli rice.

I use this proportion for foolproof idli/thosai: 1 cup normal pulungal arisi, 1 cup pachai arisi, 1 cup kurna arisi, 1 cup ulundhu. Soak altogether and grind altogether. Add a bit cooked rice when grinding, that's it. The hand beating is very very important.[/QUOTE]

Dear NOV anneh thanks for your compliments.
I would like to try out your proportion for making foolproof dosai.
NOV anneh, I used to remember my father in law buying a big sack of kurunai arisi to feed the birds.
Nowadays I do not think we can get the rice.
NOV anneh, where do you buy the kurunai arisi.
Thanks and take care, Kugan

NOV anneh, here is the picture of the yummy banana ice cream.

Thanks NOV anneh for the nice recipe. Kugan


http://farm8.staticflickr.com/7434/1...876fa6847b.jpg