Kugan's Kitchen

Dear friends I am back from my trip.

Thanks Selviem for the togayal recipe.
I will try it out and post the feed back.

[tscii]Sometime back, one of the hubber known as Zimmermann pmed a recipe to me. I completely forgot about that.
Since now I have tried her recipe, I will post the recipe and of course with the end result, the picture. Thanks Zimmermann for the nice recipe. I made the cutlet.


Fish pastries (instead Fish Cutlets which I have to deep fry)


Filling
1 can Jack mackerel (in water; the oiled one doesn't taste good)
1 big onion
4 green chillies
Curry leaves
200 ~ 300g potatoes
1/2 lime
Salt and pepper to taste


Cover
Deep frozen pie sheets/Puff/ Phyllo.
(The size differ from country to country; I used 12 sheets of 25x15 cm)
1 Egg

0. Thaw the pie sheets/Puff/ Phyllo.
1. Finely chop the onion, curry leaves and chillies.
2. Boil and skin the potatoes and mash them.
3. Drain the water from the fish can and make the fishchunks as well in to small pieces.
4. Mix 1.,2. and 3. and add salt and pepper to taste.
5. Finely add lime juice to the mixure and mix it well. The filling is ready.

6. Cut pie sheets in desired size. You can make any shape you like but the easiest is to make triangle pastries from square pie sheet.
7. Put suitable amount of the filling in the center and glue the cover with egg white. For deco, press the edge together with a tipp of a fork.
8. Place the pastries on a baking sheet with enough space in between.
9. Apply egg yolk on the top.
10. Bake them at 170°C Oven for about 15 mins. (If the top is golden brown it's done)


For fish cutlets, The filling is made in to small balls and covered first with egg and then bread crumbs. Deep fried in oil until it is golden brown.



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hi,
welcome back to the thread.

Thanks Selviem for your warm welcome.

I tasted a different type of ghee rice while I was in India.
I am posting the recipe here. Thanks.

[tscii]

GHEE RICE

Ingredients:
1 ½ cups basmati rice, washed and soaked for 30 minutes
2 ¼ cups of water ( depands on the rice )
2 bay leaves
1 tsp cumin seeds
2 inch cinnamon stick
5 cardamom pods crushed lightly
5 cloves
½ tsp coarsely ground black pepper
1 ½ tbs of ghee
Salt to taste
Few fried cashew nuts
Finely chopped coriander leaves

Method:
Heat ghee in a pot. Add the cumin seeds, let it crackle.
Lower the heat and quickly add all the other spices.
Stir for a minute.
Add the rice plus the water, add in the salt and bring
To a boil over a high heat. Then reduce the heat to the lowest
Setting and cover the pot partially until the foam subsides.
Then cover the pot and cook until the rice is done.
About 10 to 15 minutes. Do not stir the rice while it cooks.
Remove from heat and let the rice rest undisturbed for about 5 minutes.
Transfer to a serving plate , garnish with the fried nuts and coriander.
Serve with any kurma.

Note: you can cook this in your rice cooker too.


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Hi friends,

wishing u all a VERY VERY HAPPY NEW YEAR

WISHES FROM SELVI

WISHING ALL MY FRIENDS A VERY HAPPY NEW YEAR.

Happy New Year Kugan & all hubbers!!!!

[tscii]Well a non veg recipe.


LAMB CHOPS

Ingredients:
10 lamb chops
1 big onion chopped
1 sprig curry leaves
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chillie powder
½ tsp pepper powder
½ tsp tumeric powder
¼ tsp garam masala
1 tbs lime juice
Salt to taste
2 tbs oil
4 cloves
4 caradamom pods
1 small cinnamon stick

3 eggs
1 tbs all purpose flour
Little pepper powder
Little salt

Method:
In a pot cook the lamb chops with 1 cup of water, cloves, caradamoms,
Cinnamom stick and salt.
When cooked remove the chops and reserve the stock.

Heat oil in a large pan, add the onions and curry leaves. Sauté them well. Add the ginger and garlic paste fry well.
Now mix the chillie powder, tumeric powder and black pepper powder
To the stock. Add it to the pan and cook it well. Let the gravy thicken.

Now add the cooked chops and mix well so that the spice is coated well.
Careful not to break the chops. Now add the lime juice and the garam masala. Stir carefully and remove. It can also be served like this. OR

Beat the eggs, add the flour , pepper powder and salt.
Dip each chop in the batter and shallow fry in a non stick pan.Serve hot.


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Health cheese parotta
----------------------

Whole wheat flour - 1 cup
maida- 1/4 cup
salt to taste
2 tblsp of finely chopped coriander leaves.
sufficient milk to knead . (either we can knead the atta with full milk or 1/2 milk and 1/2 water).
Knead the atta on the above apply a tsp of oil cover and keep it aside for 30 minutes.

Stuffing:
--------

1/2 cup of Grated cheese (it can be low fat grated cheese or cheddar cheese) of ur choice.
green chilly - 2 medium size
ginger - 1/2 "
Grind coarsely greenchilly and ginger
Now mix ground paste, grated cheese, 1/4 tsp of chaat masala power (optional) nicely with the hand.

Now prepare parotta like thick and keep the stuffing , close like a bag, and again roll it. Now heat a tawa and cook the parotta in a slow fire till both the sides are slight brown. U can use margarine, butter or ghee according to ur wish.

This can be served with some non-veg kuruma or raitha.