Kugan's Kitchen

Dear Kavitha welcome to kugan's kitchen.
I have the recipe for custard slices with cream corn.
I will post it for you.

Regarding your kurma, I have many versions for it.
If you can post your family's version, than I know exactly what you want. ( we too can cook your version ) :D

Thanks Kavitha I will post the recipe for you.
Hope you will give us the feed back and encourage us.
Thanks. Kugan98

Thanks Suvai for your mail.
Its my pleasure if someone benefits from my work.
Slowly and steadly I will post it for you.
Thanks. Kugan98

[tscii]

CUSTARD SLICES


1 cup custard flour
1 ½ cup sugar
½ a cup of cream of corn
3 ½ cup coconut milk

Method:
Mix everything nicely.
Put on fire and stir till it is thick and cooked.
Pour in tray. Cool and cut.


[html:834c14981a]
http://img19.imageshack.us/img19/7081/custard.png
[/html:834c14981a]

[tscii]
Dev my friend has pmed me the olive fried rice as you wanted.
I hope this is the one you had.


BLACK OLIVE FRIED RICE

Ingredients:

2 cups of cups of cooked long grain rice.
100 grms of minced chicken (optional for vegetarians)
2 pips of garlic chopped
50 grms of black olive paste in oil
1 tsp fish sauce ( vegetarians use soy sauce)
White pepper as needed

Garnish:
¼ cup of cashew nuts roasted
5 basil leaves
1 fresh red chillie sliced
½ thin- skinned lemon diced finely.

Method:

Take 1 tbs of olive oil from the olive paste and heat in a wok.
Sauté the chopped garlic until fragrant.
Then add in the olive paste. Add in the meat, fish sauce and
Lots of white pepper. Cook till the meat is well cooked.

Dish out the the cooked rice onto a plate.
Top with olive meat mixture.
Garnish with nuts, chillies, lemon bits and basil.
Before serving, toss rice ,dressing and garnishes well together.


Note: vegetarians can use crumbled tofu instead of chicken
Or use mock meat.

[tscii]

DRIED FISH CURRY

Ingredients

10 pieces dried fish, ( preferably with big bones ) cleaned and washed
150 grms brinjal sliced
50 grms boiled mochai
2 tbs fish curry powder, add little water to form a paste
1 lime-sized ba#ll of tamarind , extract juice with a cup of water
10 small onions, coarsely pounded
8 pips garlic, peel the skin
2 green chillies , slit in halves and quartered
4 tbs oil
½ tsp mustard seeds
1 tsp fenugreek seeds
1 stalk curry leaves
salt to taste
½ cup coconut milk (optional )

Method

Heat oil in a pot, add mustard, and fenugreek seeds.
When the popping stops, add the coarsely pounded onions, the garlic flakes,
And the curry leaves. Fry till the onions turn a little brown here and there.
Add the curry paste, the slit green chillies and fry until golden and fragrant. Stir in the tamarind juice,
And enough water to form the sauce. Add the cleaned dried fish, and let it boil on a medium heat. Then add the brinjal slices and the boiled motchi.
Let it boil on medium heat, till the oil shows on the surface of the sauce.
Taste for salt and remove from fire.
For those adding coconut milk, taste for salt, add the coconut milk, bring to the boil just once and remove from fire.

Note: Normally the dried fish curry will be a bit watery.
I added few mango slices to the curry.


[html:65a6047b1a]
http://img6.imageshack.us/img6/3049/driedfishcurry.jpg
[/html:65a6047b1a]

Kugan, thanks for the recipe!!!...exactly what I wanted!!!... thanks to your friend too!!!...:)

[tscii]
CHICK PEA SALAD

Ingredients:

1 cup of boiled chick peas
½ cup of shredded salad leaves
½ cup of shredded carrots
1 big red Bombay onion sliced
2 green chillies chopped fine

Sauce:
2 tbs thick curds
2 tbs of mayonise
2 tsp olive oil
¼ tsp pepper powder
A pinch of sugar
Salt to taste
Mix everything nicely

Method:
Chill all the vegetables and sauce.
Mix everything just before serving.


[html:0201c288e0]
http://img4.imageshack.us/img4/8197/chickpeasalad.jpg
[/html:0201c288e0]

[tscii]
VENDI MOTCHAI PULI MANDI

Ingredients:

200 grms vendi cleaned and cut into ½ inch rounds
70 grms motchai, soaked over night and boiled
1 lime size tamarind soaked in about 2 cups of water
1 tbs chillie powder
¼ tsp tumeric powder
4 small onions sliced
4 pips of garlic sliced into half
2 red dry chillie broken into pieces
2 tbs oil
½ tsp mustard seeds
1 sprig curry leaves
Sugar to taste
Salt to taste
A pinch of perungayam
½ tsp roasted and powdered fenugreek
Little coriander leaves.

Method:

Put a wok on fire, add the oil, when hot add the mustard seeds.
When they splutter, add in the onions, curry leaves, garlic and
The dried chillies. Sauté well.
Now add in the tamarind juice, tumeric powder, chillie powder
And stir well. Now add the vendi pieces, salt and cook for 2 minutes.

Add in the cooked motchai, fenugreek powder, sugar, and perungayam.
Stir nicely, cook for another few minutes.
The vendi should have been cooked by now.
Taste for salt and remove. Garnish with coriander leaves.

Note: Traditionally the tamarind is soaked in arisi mandi
The second and third water in which you wash the rice for cooking.



[html:2918995f25]
http://img293.imageshack.us/img293/3...iwithvendi.jpg
[/html:2918995f25]

kugan,
i made sprouts, it came out very nicely. I also make sprouts , this time i followed ur type, kept it for 3 days, really it came very long. thanks a lot.
selvi

hi suvai,
i am fine over here . how about u? My kids finished their exams they will be at home for one month. So i will busy with them.
selvi