KUGAN'S KITCHEN PART 3

valakai pepper fry:
----------------------

valakai - 2 peel and cut into cubes, boil it in water with salt and turmeric powder, strain water and keep aside.

now coarsely grind 1 1/2 tsp of pepper and 3/4 tsp of jeera to a powder.

in a pan, add oil, kadukku, urad dhal, when it pops up add curry leaves and the ground powder, fry for 2 to 3 minutes, then add small onions chopped,10, fry nicely.
then add valakai pieces, mix nicely and let it cook for 2 minutes, then add grated coconut - 1 tblsp and keep it for a minute.
remove and serve.

methi leaves patchadi:
===============
methi leaves- 1 bunch clean and remove the stem, cut the leaves roughly.
tamarind - 1 big lemon size , soak and extract the juice and keep aside.
green chilly - 15 medium size, finely chopped

in a pan, add gingelly oil - 3 tblsp, kadukku, hing . when the kadukku pops up add finely chopped green chilly and fry nicely, then add methi leaves fry for 3 minutes, then add tamarind extract, salt, turmeric powder. allow it cook nicely, till it becomes thick gravy. add a tsp of jaggery , cook till oil comes on top then remove from the fire. this will stay for more than a week.

valakai / chenai kilangu kola urudai:
--------------------------------------------

valakai/ chenai kilangu - 300 gms,boil it and grate
pottukadalai - 1/2 cup grind and sieve

mix pottukadalai, vegetable, red chilly powder - 1/2 tsp, small onion - 15, chopped, grated coconut - 2 tblsp
dhanina leaves , curry leaves - chopped,
salt - reqd
sombu - 1/2 tsp, cinnamon sticks- 1", cloves - 2 (coarsely make powder)
mix all the above and make small balls and deep fry in the oil.

kunga nga/ selvi / dev....naan konja naal absent..... ekachekaa recipes.....paarkiren.....awesome!!!

thank u dev for the kongu rasam powder recipe as well as rasam recipe...plz say a big thanks to amma...:-)

enakum senbaga poo/magizham poo romba pidikum....that is correct kugan nga...even we used to put the flowers in oil...;-)
ennaa sollunga childhood days will remain with us for always!!

Suvaika,actually innaiku system login panrecha nan ninachathu adhu thaan enge suvaika kanomenu?
Correcta nan forum open panni pakkum pothu neenga msg post panni irukeenga.ok.am happy now.

Dev,matterku varen.Kalakala ready panitten dev Kongu rasam powder.Supera nalla flavourfula iruku.

for yetserday's lunch,i prepared ur kongu rasam with ur rasam powder only.Superb dev,nalla differenta nalla irunthathu.That too dev,my husband hez suffering frm cold and throat pain for last three to four days.S0 netru fresha powder ready panni rasam panninala he enjoyed it.Thanks dev.

Some more powders are left.I have stored it in a small box.

once again .thanks dev

Kuganka,tried ur tomato rava upma frm kugan's thread 1 for yetserday's dinner.It came out well.Thanks kuganka.

Dev,
yes sure will add veges also while making cutlets.

Selvika,thanks for the methi leaves patchadi.am going to try it out soon.Thanks for all the recipes selvika.

Suvai, gud to c u back... oru oru recipeaa try panni feedback post pannunga ungs stylela...:)

Kandippa ammaku neenga sonnadha thanks solliduren...

Aarthii, glad u liked the rasam... Right timela recipe post panniten ungalukku...:D

Dev, thanks for the link. I will try out little first.

Oh! actually she is my grand aunt. 78 years old.
She has handed over all the hotels to her children
She is only a chairperson of her college in Madras.
Very, very beautiful and busy person.
I doubt she has time for the forum.
Not to worry, any recipes, she will oblige.

I cooked the plain biryani for you today.
I will post the recipe with the picture.
Thanks. Kugan98

Selviem so sweet of you to post so many recipes, when you so busy
with guests. Thanks a lot Selviem.
I will surely cook one by one and give you the feed back.
Thanks Selviem

Give my hugs to your son and say Kugan wishes him
a speedy recovery, so that he can welcome the
New Year with a bang.
Kugan98

Suvai nga, I was thinking that you must be very busy with the year end. Thats why I did not want to disturb you.
How did you spend your Christmas holidays.?

Was guiet busy in the morning ,prayers and cooking.
Evening again to temple.

Take care nga Suvai, Kugan98

Aarthii ma thanks for all your nice feed backs.
Now its easy to check the recipe index.
Thanks to NOV anneh and Dev.


Ask Pranay to stay away from his dad.
Paiyanukku salli pidichaal kastam.
Give rasam suda-suda to your hubby.

Take care Karthii, try more recipes.
I will gmail you soon.
Thanks. Kugan98

[tscii]Dev, here is the plain biryani which you wanted.


PLAIN BIRYANI

Ingredients:
1 cup basmathi rice
2 tbs ghee
1 ½ cups of water
2 tbs of milk
A pinch of white pepper
Salt to taste

2 pips of garlic chopped
1 big onion sliced fine
2 star anise
3 cardamom pods
2 inch cinnamom stick
1 pandan leaf tied in a knot

5 cashew nuts roasted in ghee
6 raisins roasted in ghee
1 tbs fried onions
Few drops of yellow colour

Method:
Wash the basmathi rice and keep aside.
Heat the ghee in a pressure pan.
Add in the star anise, cinnamon stick and cardamom pods.
Let the cinnamon stick uncurl.
Add in the chopped garlic and sauté well.
Add also the sliced onions and sauté well, till the onions
turn little brown.

Add in the basmathi rice, water, milk, salt and pepper powder.
Mix nicely , close the pan and cook for two whistles.
Off the flame and let the steam release by its self.

Open the pressure cooker, gently stir up the rice.
Put few drops of yellow colour here and there.
Gently stir the rice again.
Garnish with the roasted nuts, rasinis and fried onions.
You have a gama gama plain biryani rice.
Serve with kurma or any curry of your choice.

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Thanks a lot Kugan,... looks exactly like the food stall bririyani rice... will try it tomorrow... Pandan leaves kidaikaadhu inga... but guess it's ok to leave out the leaves...

K, indha vayasilum unga aunty ivalo activea irukaanganu rombe sandhosama irukku... Please thank herour behalf for all the recipes she has given...:bow:

[tscii]
FRIED SNAKE GOURD RINGS

Ingredients:

2 cups of snake gourd cut into ¼ inch round rings
Oil for deep frying

Batter:
1 cup all purpose flour
½ cup corn flour
1 tsp white pepper powder
Salt to taste
A pinch of chillie powder
Enough milk or water to make a batter.

Method:
Mix all the ingredients in batter to form a smooth batter.
Heat oil in a wok.
Dip the snake gourd rings in the batter.
Fry them in oil until golden brown.
Usings tongs, transfer the rings to paper towel to drain.
Serve immediately.

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Thanks Dev, I am happy that I have made you happy with
the plain biryani.
Try and see how it comes.


O.K its time for me to get ready to go to temple.
See you in the night.
Thanks. Kugan98.

Kugan... the plain briyani looks superb - with chicken or mutton kurma laced with some mouth watering achar irunthal romba nalla irrukkum. :thumbsup:

K, do try pudalangai 65 using ur cauliflower recipe...nalla irukkum...

Kandippa naalaiku biriyani rice senju paarthittu solren...:)

kugan,
plain bryani looks superb. it looks as we get from hotel. let me try on wednesday and let u know. thanks kugan

hi kugan nga!!!
Thank u for the plain biriyani as well as the pudalangai bajji....:-)...biriyani try pannitu solaren kandipaa.

Vaikunta ekadesi annaiki koviluku ponom....awesome dharshan & abishekam for Perumaal....& then Sorga vaasal thaandinom.....kaalila 5 manikey poi nalla kittaka utkaarnthu /paarthi /rasichi/ vendikiten ellaarukum...;-) aduthu food pakkam ponaaa...ekadesi food & non ekadesi food was served.....excellent food....i tasted both.. :mrgreen:

dev....unga amma voda kongu rasam try pannitu solaren kandipa..(actually iniki try panna poren);-)
commentum enoda styleyey ezhutharen :mrgreen:

sudha nga....i am happy to note that u liked the avarai mothai....enoda fav kooda ;-) thanks to kugan for posting it..:-)

selvi...hope yr son has fully recovered by now. Paavam pasangaluku udambu sari illainaaa....periyavanga manasuku kashtam thaan .

aarthi....thanks for yr concern ma.....inga thaan iruken.....but apo apo kaanaama poiduvathum undu....but anytime online....i never miss to visit kugans as well as a few other threads ;-)

kugan nga...though we dont celebrate christmas, we all get together & have a wonderful spread / so we eat / play games & ofcourse chat chat & more chit chat ....
:mrgreen: :mrgreen:

Dev/kugan...new year always at home only..;-). Saami ellaaam kulipaati/pottu vaichi/poo saarthi....vilaku etruven ...then ofcourse say some special prayers...apuram....kitchen la daamaal dimeel nu paathirathai urutals...then nallaa mookai pidika saapaadu....apuram oru nalla oru power nap....aha ...ahaa ithuku mela enna venum sollunga neengaley!!!???

menu innum podalai....pottuduven seekiramey ;-)

kugan nga/dev/selvi/sudha/madhu/aarthi/ onga plans especially menu ennaanu ketkalaama? ;-)

I take this to wish all of you a Fabulous 2010!!!

kugan...court pillaiyar neenga irukum idathuku kitaka irukaa?

Sonu, welcome to Kugan's Kitchen.
I hope you will visit this thread often, give your comments, compliments, and also any recipe that you have.
Do not worry if it is a simple one, we need such recipes.

Please do not disapper after one post.
Be part of the Kugan's family.

You have said it right, here in Malaysia this plain biryani is always served with a vegetable achar. Very mouth watering achar.
Let me see if I have not posted other wise I will post again.

Thanks and welcome again Sonu.
Kugan98

Dev, thanks for your suggestion.
I will try and give you the feed back.
Thanks. Kugan98

Selviem we have to thank DEV for requesting the plain biryani recipe.
Other wise I would not have thought of posting it.

As people say it is very simple recipe.
It is served in all food courts and stalls.

Thanks. Kugan98

Suvai nga, thanks for your long sweet post.
Enjoyed reading it.

I did not know that they have special food for V. ekadesi.
I had to travel about 30 km to visit a Perumal temple.

I have to cook for about 60 people for the eve of New Year.
I was asked to prepare Kashmiri Pulav
My family is attending a special prayer in the " Agaththiyar Centre"
Other people are also bringing in food.

For New Year, I baking a chocolate cake with chocolate icing.
I am also doing jaggery athirasam and jelly.
Lunch is plain biryani , kurma, mixed vegetables stir fry and
vegetable achar. Simple menu thangga Suvai.

Suvai nga I celebrate all the festivals in Malaysia.
That means I cook special dishes on that day, and enjoy with my family, avalvuthaan.
For example on Hari raya day, I will cook their cubed rice and peanut sauce. Some cookies and cakes.
So the children in the house will get to know what food the Muslims cook in their house. Then tell them stories of why they celebrate Hari Raya.

I too take this opportunity to wish the all my friends in the Kugan's Thread a very Happy and Prosperous NEW YEAR.

Take care. Kugan98

gm kunga nga!

oh ya north la ekadesiku special ingri pottu thaan samaichi, they break their fast.....food consists of grains/ spouted beans /javarisi /sundal etc saapiduvaanga.....ppl who dont fast avangaluku vegetarian thaan aanaal chickpea curry / vegies curry / rice / kesari / poori / daal nu neraiya items....all these they served at the temple on vaikunta ekadasi day! :-)
javaraisi la panninathu sumaar thaan but prasadam nu vaaya moodikitu saapituten :mrgreen:

interesting that u will be cooking for 60 ppl...enaku neraiya peruku samaikanum na romba pidikum...becoz for sure i know i wont be the only one in the kitchen :lol: ... neraiya per irunthaa gallaata thaan kitchen la...;-)

enjoy nga!.....think of suvai too when u go to Agasthiyar temple :-)
infact elaaraiyum neenaichikonga...thanks !

kugan nga,

It is commendable that u celebrate all functions & on top of it explain to kids too.... :clap: :clap:

Quote:

---

Originally Posted by kugan98

I had to travel about 30 km to visit a Perumal temple.

---

:shock:
where do you live K?
perumaal kOyilukkaa panjam? Puchong has a very beautiful perumaal kOyil.
you can also go to Krishna temple in Brickfields - the priest there is very nice and friendly.

klang varaikkum pOganumnu avasiyam illaiyE :think:

Suvai, made avarakkai mothai... aahaa...super taste... Curd rice kuda saapida rombe nalla irundhichu... next time I'll be making it for chapathis...neenga sonnadhu pola NIRAYA cori leaves use pannina nalla manama tasty aa irukku...

Thanks a lot for the recipe...

VEku bayangara kovil dharisanam pannitinga pola irukku...:) I'm not a very religious person... so ntng spl... konjam neram kovilku poitu vandhen coz the lil one likes to watch the song/dance performance at the temple...:)

NY get-togerther innum confirm aagaama irukku... one of our friend's dad passed away yday... so inga chinna confusion if we should go ahead with the GT or not...paarkalaam... GT illana inga NY celeb unga stylela thaan irukkum... nalla samachu saapititu thoonga vendiyadhu thaan...:lol:

Quote:

---

Originally Posted by NOV

Quote:

---

Originally Posted by kugan98

I had to travel about 30 km to visit a Perumal temple.

---

:shock:
where do you live K?
perumaal kOyilukkaa panjam? Puchong has a very beautiful perumaal kOyil.
you can also go to Krishna temple in Brickfields - the priest there is very nice and friendly.

klang varaikkum pOganumnu avasiyam illaiyE :think:

---

Oru velai adhu avanga fav perumal templeaa irukkumo ennavo...:think:

Thanks Suvai nga for your explanation.
I did not know about these special dishes.

Suvai nga veetula naanum maidum thaan cook pannanum.
Co-sister business paaka morning poiduvaanga.
Appa galata gelata ellam onnu irukkathu.
Naanum samachittu accounts paaka poganum.

Sure I will say prayers for all the members of Kugan's Kitchen.

Take care Kugan 98

NOV anneh I live in Ampang area.
My nearest temple is Sri Raja Rajeswary Temple.
The first temple I visited in Malaysia is the court hill pillaiyar.

I have not gone to Puchong sides.
I have been once or twice to Krishnar temple in brickfields.

NOV anneh we are used to Sunderaja Perumal temple in Klang.
My in-laws wedding was held in the temple there.
It holds special memories for our family.

NOv anneh infact we have lot of temples in Malaysia for us to go to.
I will start a thing in my family that every month we visit one new temple around Selangor first.
Then go on to other states. Hope the Lord grants my New Year wish.

The year 2009 was a terrible year for my family.
We lost 2 most precious people in our life.
We are still copping with the loss.
I sincerly pray to the Almighty to bless my home.

Thanks. Kugan98

Dev do not worry, within 3 hours I will be in your house,
for New year day's lunch.
So neraiya cook pannungga. :lol:
Kugan98

Dear friends, I want your suggestions.
My friend who is in India has written to me that,

Akka, I am having an idea of buying a convectional microwave.Cud u plz me suggest me the things which i have to keep in mind before buying it.I want to do both grilling and baking with the same one.In ur free time plz tell me abt this.


Since I am from Malaysia I am not well versed with Indian brands.
I would be grateful if you all give her some idea of what good brand to buy and things like that.

My microwave is 15 years old. it is also a convectional microwave.
Its National brand, Dimension 4.

Mostly all my friends will say that they use the microwave for reheating only.
I too feel that an oven is better for baking and grilling.
I use my oven for baking and grilling.
Microwave for little cooking, and heating.
Friends give your opinions please. Kugan98


My Old Microwave:

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Here is Selviem's Keerai Kulambu.
I made it today. It was very nice. Thanks Selviem.

"
friends, this is my mom's receipe and its my favourite too. try this out.

Keerai Kulambu:
---------------

Arai keerai - 1 bunch , clean boil it with 2 greenchilly and grind it to a paste.

if arai keerai is not available, we can do it with palak.

grind the following to a fine paste:
------------------------------------
fry all the ingredients in a tsp of oil

red chilly - 3
dry dhania - 1 1/2 tsp
jeera - 1/4 tsp
kadalai paruppu - 1/2 tsp
shallots - 5
coconut - 2 tblsp grated

now add the ground paste in the keerai mixture.

in a pan add 2 tsp of oil, kadukku, vadagam, curry leaves, one red chilly. let the kadukku pops up, then add the keerai and ground paste, required salt, 1/2 tumeric powder and allow it to boil, then add tamarind extract - 3 tblsp (thick) , let it boil nicely till the raw smell goes out of it.

serve with steamed rice and ghee."

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WISHING ALL MY FRIENDS OF THE KUGAN"S KITCHEN
A VERY HAPPY NEW YEAR.

May all our lives be filled with happiness and laughter
Like this innocent BABY.

HAPPY NEW YEAR. KUGAN 98

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Hi pps, I made Kugans flavourful biriyani rice & rubber jamun today!!!... yes, my attempt at making gulab jamun from scratch ended in rubber jamuns...:lol: If anyone of u have a foolproof recipe for gulab jamun made from skimmed milk pwd, pls post the recipe...