Kugan's Kitchen Part 7

haay nov anna.. pongal virunthu arumai..

Happy Pongal hubbers.... Hope all are fine... I had a mushroom mutter masala last week here in Geneva in one restaurant... I need that recipe Guys... such an awesome dish.....Goes well with roti and all.... if possible with final output screenshot...

https://fbcdn-sphotos-a-a.akamaihd.n...32037511_n.jpg



You Will Need:

1 cup butter, softened
1 cup of powdered sugar
1/2 tsp. salt
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
6 drops of red food coloring
2 1/4 cups of all purpose flour
1/2 cup chopped maraschino cherries
approx. 50 Hershey kisses

Preheat Oven to 350

In a large bowl beat your butter, powdered sugar, and salt...till well blended...add in cherry juice, almond extract and food coloring...Gradually Beat in flour...stir in cherries.

Shape into 1 inch balls. Place 1 inch apart on a greased baking sheet. Bake 8 to 10 min. or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie...it will crack around the edges...cool on pan for 2 min. then move to a cooling rack.

Quote:

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Originally Posted by Madhu Sree

I got a hand blender :happydance:, It is grinding ok... :D, adha use panni naan pudhina leaves konjam araichu paaththen.
Yesterday I prepared pudhina rice :slurp:

Pudhina rice(serves two):

Pudhina - 1 cup
Onion - 1 medium
Tomato - 1 medium
Jeera - 1/2 tsp
Ginger garlic paste - 1 tbsp
Turmeric powder
chilli powder
coriander powder
Oil
salt to taste

Optional: (To get a masala taste)

Cloves- 2
Cinnamon stick - 1 inch
Bay leaves


Method:

Grind the mint leaves with little water.(Note: Semi grind it, not to a fine paste)
Heat a pan with oil. Add the optional items specified and jeera, fry for 1/2 minute.
Add ginger garlic paste, fry for ten seconds, add onion, fry till it becomes transparent.
Add tomato, salt, turmeric powder, chilli powder, coriander powder. Fry for about 2 mins.
Add ground mint leaves. Mix and fry till the raw smell goes and till the water drains out completely.

Add this mixture to rice and mix well(if salt is required you can add it and mix again). Pudhina rice is ready. Server with cucumber raitha .

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Madhu Shree I made your rice. Came out so good was refreshing to the mouth. Thanks for the recipe. Please post some recipes whenever you get a few mins.

http://farm3.staticflickr.com/2846/1...626c94da_z.jpg

K this is your nut fry recipe. cant stop munching it. Never thought the nuts were boiled slightly.

http://farm8.staticflickr.com/7302/1...f6bbc35f_c.jpg

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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K I tried this method 2 times both time idly came soft and dosai came so good. but i used idly rice instead of ponni. still it works thansk for the recipe

http://farm4.staticflickr.com/3747/1...992dc7e4_z.jpg

enna forum ore silent where is PS thamby, Madhu annah , kannan anna, Rose, gulabjamun priyasri, ramrish :( :(

Quote:

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Originally Posted by sangeethabalaji

Madhu Shree I made your rice. Came out so good was refreshing to the mouth. Thanks for the recipe. Please post some recipes whenever you get a few mins.

http://farm3.staticflickr.com/2846/1...626c94da_z.jpg

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Hi.. Thanks for the recipe I have a doubt.. How about replacing Mint leaves with Coriander leaves ??..

Hi.. Thanks for the recipe I have a doubt.. How about replacing Mint leaves with Coriander leaves ??..

Sangeetha, thank you very much for all the recipes that you have posted. We miss our Kuganka a lot. You and Nov are posting recipes. I am sure Kuganka would feel very happy when she comes back.
I feel very bad when some one asks for recipe, Kuganka would have given the next day itself. I remember one Petston asking for mushroom recipe. I am not a good cook, I learnt my cooking all from Kugan's Kitchen. I asked all around and one friend gave me this mushroom recipe. Sorry I have no time to cook and take photo. I am posting the recipe as how my friend gave me.



MUSHROOM AND GREEN PEAS

Ingredients:

2 tbs of oil, 1 tbs of whole garam masala, 1 tsp cumin seeds.
½ cup onion made into puree, 1 tbs ginger garlic paste, 1 green chillii finely chopped.
½ cup tomatoes made into puree, ¼ tsp turmeric powder, 1 tbs red chilli powder,
½ tsp garam masala powder.
300 grms button mushroom, cut into quarters, ½ cup defrosted green peas.
Salt to taste, 1 tbs cashew nut powder.
2 tbs of heavy cream, 1 tbs finely chopped coriander leaves.

Method:
Heat a pot, add in the oil, whole garam masala and cumin seeds.
Add in the pureed onion and cook till light golden.
Add in the ginger and garlic and the green chilli, cook for few minutes.
Add in the tomato, turmeric, red chili powder, and garam masala powder.
Stir nicely, add in the cut mushroom and green peas, add enough salt.
Reduce the heat and cook on low heat for 10 minutes.
Add the cashew nut powder and heavy cream, stir well for a minute.
Remove and add the coriander leaves, and serve.