Kugan's Kitchen Part 6

Quote:

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Originally Posted by dev

Udambu sari illenuttu ivalo samacheengala!!!...ungalai ennanu solradhune enakku theriyalai!!!...

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Correcta soneenga dev!

Eppadi thaan ippadi samikareenganu theiryala kuganka
U r great !!!!

Welcome to Kugan's Kitchen Rachudevi:pink::pink:
Hope your stay will be a pleasant one here.
Please post your views on the recipes, also any feed back if you have tried.
Please come to the forum, only when you are free.
I have always emphasised that our family comes first.

Thanks Rachudevi for your wishes.
Kavalai padatheengga, a loving sister's eyes will not do anything.
Thanks and take care. Kugan

Thanks Rose for your nice posts.
Thanks to for your wishes.
Hope you will give us more feed back on dishes tried.
Thanks and take care. Kugan

Thanks Dev for your nice post.
Just cannot imagine living without current:confused2:

Well Dev as a D-I-Law it is our duty to cook when there is an occasion.
My family does not like catering, that too if it happens to be a prayer.
I am used to all these things.
Thanks. Kugan

Dear Aarthi, thanks for your nice post.
Well everything comes with practice, when I first came to Malaysia,
I did not know how to cook even a simple dish.
This is all my M-I-Law's training. Let me explain how I go about it.



My dear friends cooking for thithi for 50 people is nothing great.
My maid will wash the kitchen , stove and everything by 10 p.m.
I will have my head bath and prayers by midnight.

First we will start cutting all the veges and put them in seperate containers.
The next will be cutting of onions, ginger green chillies garlic and things.

Followed by roasting ingredients for making into powders, roasting things,
for payasam and so on. Then grinding of urad dal for vadai.

By 3.30 a.m dal will be boiling for sambar. Once the dal is cooked,
we will begin our other cookings.

by 8.00 a.m I have to finish the cooking, since the priest will come
about 9.am in the morning. Usually vadai, appalam and rice will be the last items,

to be cooked. I will have to bathe again, my prayers and be ready for the priest
by 9.a.m. I will usually be exhausted by 3.pm when all the guests leave.

Thats it friends. Kugan

I love this Chinese vegetable called Bok Choy.
Today I will post a simple recipe, as to how to stir fry the vegetable.
Tomorrow will be an Indianised version:-D Kugan.



STIR FRIED BOK CHOY

Ingredients:

300 grms fresh bok choy
3 pips garlic smashed
1 small piece of ginger finely chopped
1 small onion sliced
1 green chillie chopped
1 tsp sesame oil
Little pepper powder
A tiny pinch of sugar
Salt to taste


Method:

Wash the bok choy and cut the leafy portion and stems seperately.
The stems should be about ½ an inch thick.
Heat oil in a pan, add in the smashed garlic and saute well.
There should be a nice aroma, add in the ginger, onions and the chillie.

Stir fry well, add in cut stems and fry for a few seconds.
Now add in the green part of the vege, saute for few seconds.
Add in the salt, tiny pinch of sugar and the pepper powder.
Saute well and remove. Serve still warm with rice or roti.

NOTE: If you want little sauce, add in 1 tsp of corn flour mixed with little water.
Add in the pan, stir fry and remove.


This is how the Bok Choy looks:

http://farm8.staticflickr.com/7228/7...4d60c7ae02.jpg


The Stir Fried Bok Choy:

http://farm8.staticflickr.com/7208/7...ed831f75_z.jpg

:mrgreen::mrgreen::mrgreen:.......K....onga "Tiger Salt Flour" padichi nalla sirichen ngo.....:noteeth:.....

hope u r feeling better.....semma velaiya kitchen la thithiku???? but u know what....all that effort brings us tremendous joy to see that our family enjoys the spread...:-)



aarthi...........hope you had a wonderfullll birthdayy!!!! belated wishes to u..:-)

dev......current cut for so many hours everyday???? how are ppl managing especially during summer....:-(
what is ups...is it like a generator??



adengappaaaa.....menu seems like two pages to me....:noteeth: but for 50 ppl one would need a lot of items....i bet everyone enjoyed it a lot....for you make it with such devotion...;-) :clap::clap: to u....

Achocho Suvai, I thought you always come on weekends only.
That's the reason I did not post your "tiger salt flour" recipe.
I will post it soon. Thanks come often to Kugan's Kitchen.
Vanthu oru kalaku kalakunga. We really enjoy your posts.
Thanks, Kugan

Kugan's Kitchen takes the opportunity to wish

All our telugu brothers, sisters, and other people a happy ugathi.


http://farm8.staticflickr.com/7048/7...fa4d5af9_z.jpg