Friends, have been very tired, lack of sleep.
Busy with the "kumbabishekam in our town.
Today cooked little Kerala food for Onam.
I will post all recipes and requests tomorrow.
Thanks, take care Kugan98
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Friends, have been very tired, lack of sleep.
Busy with the "kumbabishekam in our town.
Today cooked little Kerala food for Onam.
I will post all recipes and requests tomorrow.
Thanks, take care Kugan98
Dear Friends, all Kugan's Kitchen's friends are invited to Kugan's house tomorrow for lunch.
The occasion is our dear moderator cum brother's birthday.
WISHING OUR DEAR ANNEH A VERY HAPPY BIRTHDAY
May the lord bless you with very good health,
wealth and lots and lots of happiness.
The Birthday Cake:
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The Lunch:
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sema saapdu Kugan ka
enaku ippa molga paathelE konjum :shaking:
[tscii]
WISHING MY DEAR BROTHERS NOV, P.S TAMBY, AND THIRU
AND ALL OTHER BROTHERS WHO VISIT THE THREAD
A VERY HAPPY RAKSH BANDHAN
THE AUSPICIOUS RAKHI THREAD
As Rakhi signifies the various phases of protection from evil forces, as a mark of this, the sister ties Rakhi string to her brother’s hand. The Raksha Bandhan thread is tied on the right wrist of brothers who in return take a pledge to protect their sisters from all evils. This Rakhi thread bindsbrothers and sisters into a bond of affection and care for each other.
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SWEETS FOR MY BROTHERS:
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:ty: kugan ka :ty:Quote:
Originally Posted by kugan98
[tscii]P.S Tamby, here is the vindaloo recipe for you.
VEGETABLE VINDALOO
Ingredients:
To Grind to Paste:
1 big onion chopped
3 pips garlic sliced
1 tbs ginger chopped
1 tsp cumin seeds
1 tsp pepper corns
2 cardamom pods
1 small cinnamon stick
1 tsp mustard seeds
˝ tsp fenugreek seeds
2 tbs vinegar
1 tsp brown sugar
10 dry red chillies, cut and soaked. ( more if you like hot)
To lightly steam:
1 cup cauliflower florets
˝ cup carrots sliced
˝ cup beans cut
˝ cup button mushrooms quartered
1 small zucchini sliced
Little capsicum cut into squares
1 onion sliced thick
1 tomato chopped
3 tbs oil
Salt to taste
Method:
Heat a wok with the oil.
Add in the onions and sauté well.
Now add in the tomato and cook till mushy.
Add in the ground paste and sauté well,
till the masala is well cooked and oil seperates.
Add in the steamed vegetables, add enough salt.
Stir well and cook for a minute.
Remove and serve.
I made it a bit dry, because of the veges.
NOTE: You can cook the paste and keep.
Add in chicken pieces if you want chicken vindaloo
Add in water, after adding the chicken pieces.
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[tscii]Dear Lakme, thank you very much for your post.
Here is the recipe that you wanted.
Kugan98
CRISPY DOSA HOTEL STYLE
Ingredients:
1 cup raw rice
1/3 cup whole urad dal
˝ tsp fenugreek seeds
˝ cup aval (poha)
Salt to taste
Method:
Wash and soak the rice, urad dal and funugreek in a bowl.
Soak them for about 6 hours.
Use the water in which the rice was soaked for grinding
Soak the aval for 15 minutes before grinding.
Now in a grinder add all the above ingredients.
Grind to a smooth paste for the dosai to come out thin and crispy.
The consistency should be like a dosai batter, pouring consistency.
Do not add water after the fermentation.
Add in the salt, beat well with your hand, and let it ferment,
for about 5 to 8 hours.
Heat a dosai kal on medium heat.
Apply little oil with a cloth or kitchen paper towel.
When the dosai kal gets hot, pour a ladle full of the
Dosai batter in the middle of the kal.
Spread it into a circle with the back of your ladle.
Cook covered for a minute if desired.
When the edges of the dosai start to turn light brown,
Carefully flip it over and cook on the other side for a minute.
Remove and serve with any chutney of your choice.
NOTE: My aunty says that if you add 1 tsp of sugar
while grinding, OR add 2 tsp of soaked toor dal,
while grinding the batter, you will get golden brown dosa.
The type of rice we use too plays an important part
in the dosai.
Note: I normally do not flip the thin dosai.
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Originally Posted by NOV
This is Kalyana Rasam:
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Super vindaloo... :)
For crispy dosa, we should NOT cook the dosa on both sides... It should be cooked on medium flame on ONE SIDE ONLY... appo thaan dosai will be crisp and it will stay crisp for long time... if we cook on both sides, it'll lose the crispiness soon... This I learnt from my experience making crisp dosai for my little one... she calls it appala dosai..:lol:
dev - i have never cooked thosai both sides - mom had never done it too. I only got to know that you can cook it both sides when i got married :lol: :lol: my husband likes it cooked both sides with a bit of nallannai :D
enakku athe style thaan - cook it covered - thosai will be spongy and yummy :).
cook it longer, uncovered and add ghee and sugar plus thosai podi.. yummy appala thosai :lol: ... :D