Kugan's Kitchen

Green Chutney
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Fresh parsley leaves - 1 bunch
fresh coriander leaves - 1 bunch
fresh pudhina leaves - 1 bunch

Wash the leaves nicely and keep it aside. Now in a pan add 1 tsp of oil, fry 4 green chillies, 2 tblsp of urad dhal, 4 garlic cloves, 1/2 " ginger
All the above ingredients should be fried one and by one and keep aside. now fry 1" piece of tamarind and fry the leaves. when it comes to the room temperature, grind it to a smooth paste with required salt. This can be stored in the fridge for 3 to 4 days.

Selviem welcome to Kugan's Kitchen.
I am very very happy that you are contributing to this thread.
This is not my thread alone. It's every one's thread.
I would be happy if more hubbers come forward and contribute.

Thanks Selviem for your recipes.
I am sure I can look forward for more healthy recipes from you.
Love Kugan

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SHEPHERD”S PIE INDIAN STYLE

Ingredients:
600 grms ground lamb ( I used chicken)
2 tsp ginger paste
2 tsp garlic paste
1 tbs oyster sauce
Marinate the whole thing for an hour

1 1/2 tbs tomato sauce
2 tbs ground onions ( or chopped very fine)
1 tbs chillie flakes
½ tsp cumin powder
Salt to taste
1 tbs oil
2 tsp corn flour

5 US potatoes, these potatoes mashes well
2 tbs butter or little more
Enough milk to mash the potatoes to a spreading consistency
Little pepper
Little salt

Method:
Heat the oil in a wok, add the marinated meat, ground onions
Tomato sauce, chillie flakes, cumin powder and salt.
Cook on medium flame till the meat is cooked.
Then increase the flame and cook the meat dry.
Mix little water to the corn flour, add to the meat.
Cook and remove.

Boil the potatoes, peel the skin while hot, mash the potatoes fine
Using the butter, milk, pepper and salt.
Butter a baking dish, put the meat mixture in the dish.
Level it well. Now spread the potato mixture over the meat.
Then mark the top with a fork. (wavy lines will look nice)
Bake at 180 degrees until golden brown on top.


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CARAMEL PUDDING

Ingredients:
1 tin of evaporated milk ( Ideal or Caranation)
¼ tin of water from the same tin
4 eggs
¼ cup of sugar
1 tsp vanilla essence
Little nutmeg powder
¾ cup of sugar
1 tsp water

Method:
Heat ¾ cup of sugar and the teaspoon of water in a heavy pan
Over low heat stirring constantly, until sugar dissolves and
Comes to a golden colour.Pour the caramel into a 18cm container.
Tilt the container to coat the bottom

Mix eggs, the sugar well, add in the milk and the water.
Do not beat until frothy.
Filter the mixture, then add in the essence and the nutmeg powder.
Slowly pour into the container where you have poured the caramel.
Now using a water base, bake it for about 45 minutes at 350 degrees F.

Remove and cool for 30 minutes. Cover and refrigerate before serving.
To unmold, carefully loosen side of the custard with a knife.
Place a plate on top of the container and, holding tightly, turn plate
And container upside down. Shake the container gently to loosen custard. Caramel syrup will run down sides of custard forming a sauce


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Hi Friends,



என் இனிய பொங்கல் நல் வாழ்த்துகள்

அன்புடன்
செல்வி

ellorukum enathu iniya Pongal Nal vazhthukal!!!

Wishing all my friends a very Happy Ponggal.

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Wow! what a nice picture of pongal panai.

selvi

Dear Kugan

Wishing you and all the hubbers a happy and prosprous New year and a very happy thai pongal!!! Your pongal paanai in the picture is very nice.

We have vallarai keerai growing at home. I make a thuvayal by grinding green chilli, onion, coconut and the leaves. I add lemon juice and salt but it tastes a lille kachchal. Is there any way to make it a little more palatable? Please post any other recipes with vallarai if you have.
Thank you
Shanthy

Shanthy, thanks for your wishes and compliments.
Its nice to see responses in the thread.
otherwise its very boring, as I only post recipes.

Shanthy you are very lucky to grow vallarai in your house.
I think all of us should do. Its very good for memory.

You can make tuvayal, masiyal, make salad and also
add it in your chapathi flour and make healthy chapathi.


Tuvayal is the same, saute the onions, chillie, urad dal,
coconut and the leaves well. you can add tamarind or lime juice.
I will post the recipe as I do soon.

Please keep writing. Kugan.


A picture of vallarai .



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