Printable View
Dev, do please bake at what ever temperature you are used to.
I will usually start with 150, and later increase to 180.
I always place my tray in the middle shelf.
I think it depends on the oven you have.
I have a kirukku oven:rotfl2:
Thanks, best wishes for the carrot cake.
I squeezed out the carrot juice, added little milk and sugar,
gulped it down as carrot kheer:rotfl:
Kugan, as usual lot of mouth watering recipes. So many types of chutneys. Yes all we know is coconut and tomato chutney.
I think you must be a very jovial person. I can see that in your threads. I am very happy Kugan, I like people who are very jovial and nice. Thanks again for your nice recipes. waiting for your bun recipes. Thanks. Gulabjamun.
I have a kirukku oven:rotfl::rotfl::rotfl:
Quote:
Originally Posted by kugan98
Hi Kugan,
I think I have the access to the Blog. I just need the link.
Thanks in Advance....
Thanks K... I'll bake it at 180 C... :)
Kugan, you are choo nice. Thanks for the chutney recipes. I have ample time to try out the recipes. Please take your time to post other chutney recipes. Thanks. Rose 75
Thanks Gulabjamun for your nice post.
I will post the bun recipe soon.
Now I am in the mood to bake buns and breads.
Thanks, take care, Kugan98
Dear bkarthi, I have asked our Dev to give you the link.
Please save it somewhere, so that you will not forget.
Thanks and take care, Kugan98
Dev, try the cake and let us know the feedback.
Thanks, Kugan98
Do not worry Rose, try out the chutney first. If you like you can make the chutney for the function.
Actually, you can make chutney with brinjal, radish, cabbage, carrot, mint, coriander leaves, peanuts and so on.
I have most of the chutneys in the blog, have a look.
Take care, Kugan98
Rose, here is the ginger chutney.
The picture is not clear, I had to go out on an urgent matter.
I asked my maid to take the picture. This is the result.:banghead:
Thanks, Kugan98
GINGER CHUTNEY
Ingredients:
1 tsp oil
2 tbs channa dal
1 tsp urad dal
5 dry red chillies
1 ½ tbs ginger chopped
2 tbs grated coconut
1 tsp tamarind paste
Little jaggery
Salt to taste
1 tsp oil
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves
1 red chillie cut into pieces
Little asafoetida powder
Method:
Heat the oil, roast the channa dal and urad dal till golden.
Add in the dry chillies, and fry well. add in the ginger and saute well.
Add in the coconut, tamarind paste, stir well and remove.
Use a blender add in jaggery, salt with other ingredients.
Grind to a smooth chutney.
Heat the oil, add in the seasonings and pour over the chutney.
You have a nice spicy chutney.
http://farm7.static.flickr.com/6141/...65bdcf81_z.jpg
Here is another chutney from my old file.
RED CAPSICUM CHUTNEY
Ingredients:
200 grms capsicum chopped
1 onion chopped
6 red chillies cut into pieces
2 pips garlic sliced
1 tsp tamarind paste or more
2 tbs peanuts roasted, remove skin
1 sprig curry leaves
tsp jaggery
Salt to taste
Oil
Method:
Heat about 2tbs of oil, add the capsicum, onions
Red chillies and garlic. Roast till brown and soft.
Remove from heat and allow to cool.
Now in a blender add all the above ingredients.
Grind them together to a nice paste.
Add little water only if needed. ( I did not add)
Serve with idli or dosai.
http://farm7.static.flickr.com/6209/...0a390698_z.jpg
Mostly we will buy the garam masala from the stores.
Try making your own, cheap, and clean.
Kugan98
GARAM MASALA
Ingredients:
½ cup cumin seeds
½ cup coriander seeds
2 tbs mustard seeds
2 tbs black pepper corns
3 cinnamon stick
2 bay leaves
3 dried chillies
4 cloves
4 cardamom
2 sprig curry leaves
Method:
Set the oven at 160 degrees Centigrate.
Place all the ingredients spread out in a tray.
Heat for about 15 minutes, till a nice aroma comes.
Cool every thing and grind coarsely.
Put it in an airtight bottle.
OR
Roast each item separately in a pan, and grind it,
to a coarse powder.
http://farm7.static.flickr.com/6205/...cc0dfedd_z.jpg
kugan,
I think crazy needs a recipe for "proper kitchen". ! :lol:
Quote:
Originally Posted by crazy
Karthika, here is the link to the blog...login using ur gmail id...
http://www.kuganskitchen.blogspot.com/
Dear K;-
as usual, i made the mistake of browsing your kitchen when i'm hungry so..... athu ooruthu !!!!!!! Delicious recipes!! Maid edutha padam blur-a irunthaalum, nallavE irukku :).
I will try the carrot cake K. The one that I tried a fe months ago ended up in the bin ! athuvum sotha-sothanu... now i know you have to squeeze out the juice, see the other lady did not say that, so, naanum mix pannittu bake panni paartha, athu oru cake bengkang mathiri irunthuchi! aiyooh! dare not show my critic husband, so it went straight to the bin. Ananthiy was waiting and then when i told her 'Swiper the fox from Dora' took it, she gave me THAT look !! i know .....
NM, U don't really have to squeeze out the juice from the carrots to make good carrot cake... K has posted few carrot cake recipes where she doesn't take out the juice... maybe the proportions din't work out right... chk the blog and try any of the recipes and let us know how the kutti enjoyed the cake...:)
K, I tried the carrot cake with a few modifications(maida:wheatflour-50:50, used eggs and skipped evaporated milk, didn't squeeze juice out of carrots) and it turned out so good... I forgot to add the essence...so flavor was so carrotey... Lil S enjoyed the cake right out of the oven...:)
My dear friends, I have been extreamly busy with relatives from U.K and India.
Today is Varalakshmi pooja, also very busy from morning.
Just finished vilakku pooja.
Please every one have the Grace of my Varalakshmi.
I will be back soon tomorrow.
Thanks and take care, Kugan98
http://farm7.static.flickr.com/6189/...a36a4661_z.jpg
Hi All
Kugan akka,
This varalakshmi pooja is for ladies right ? BTW I had some Thai food today, they had some similar items like out "cutlets" , do you know what they are ?
Dear NM, I was really overjoyed to see your post after a long absence.
How are you feeling now? I hope a bit better.
As for the carrot cake, the recipe was given by a friend, and she asked me to try it out. NM, I grated the carrots and found that it was very sotha, sotha.
Moreover there was lot of carrot juice. ( Must be a juicy carrot):-D
Well the batter too was a bit watery. I was worried that the batter will become more loose, and the cake will have a orangy colour. Also I was scared that the cake will turn out like our bengkang.
I also had to think about the cashew nuts that I am putting in.
If the batter is too watery, the nuts will sink in the cake.
The nuts make a lot of difference in the taste of the cake.
So I squeezed out the juice, before adding to the batter.
The cake turned out perfect.
NM one more thing we must consider, Dev used wheat flour. Normally wheat flour takes in more liquid, also she used eggs and not evaporated milk.
That's why her cake was not soggy.
If you do use eggs, try out like our Dev.
Thanks NM, hope this time your cake turns out good.
Take care, Kugan98
Dev, I am so happy that your carrot cake turned out well.
I am happy that you can tweak and make things.
I am learning hard how to omit eggs in nice cakes.
Thanks Dev, take care, Kugan98
My dear P.S Tamby, I have asked my Thai friend for a vegetarian Thai cutlet.
We will see, what she posts for us.
Or can you describe what were the main ingredients in the cutlet.
Was noodles used in the cutlet? Thanks and take care, Kugan98
Rubenee's family went to India for a pilgrimage.
I made a high tea to welcome them.
Pizza, noodles , carrot cake, savoury buns, sweet buns, kuih koswee and sago china grass.
Here is the spread:
http://farm7.static.flickr.com/6146/...40b8fcc6_z.jpg
http://farm7.static.flickr.com/6069/...5e0c7c6008.jpg
http://farm7.static.flickr.com/6067/...9ae34b2263.jpg
Here is the recipe for sweet buns.
SWEET BUTTER BUN
Ingredients:
1 tbs yeast
4 tbs sugar
½ cup warm milk
2 cups flour
4 tbs melted butter
½ cup warm milk (add as needed )
Little salt
Butter Cream:
200 grms soft butter
5 tbs icing sugar
1 tsp vanilla essence
Method:
Mix the yeast, sugar and warm milk in a bowl. Let it become foamy.
In a bowl, mix the flour, and salt. Pour the yeast mixture in the flour.
Knead to a soft dough, add in the melted butter, and add more milk,
as needed and knead to a soft dough.
Let it rest in a bowl covered with a cloth. It should double in size.
Punch the air out of it and knead again for 5 minutes.
Make small balls from the dough and arrange in a greased tray.
Let it rest, till it doubles in size again.
Preheat the oven to 190 degrees Centigrate.
Place the tray and bake for about 20 minutes, or until the top gets golden.
Remove and let the buns cool completely.
Beat the butter, sugar and essence until fluffy.
Using a icing noozle, inject the icing into the buns.
THE SWEET BUNS. (can you see the place where the icing is injected)
http://farm7.static.flickr.com/6195/...5546f6e7_z.jpg
THE BUN WITH THE CREAM ( I used only little cream )
http://farm7.static.flickr.com/6204/...7914d849ff.jpg
THE ICING NOOZLE:
http://farm7.static.flickr.com/6062/...2e7a37bfbb.jpg
My dear friends, I need a help from my IT friends.
I like to print the name of the dish on my pictures.
You see, the sago china grass, the name is there.
When I print the name, the printing does not come when I post.
Do we need special soft ware? Then how come the name has
come on sago China grass? Can anyone enlighten me?
Thanks, Kugan98
Kugan, I died and went to heaven on seeing your spread.:omg: I wished I was your neighbour. Fantastic Kugan. How you can manage to do so many kinds.
Your buns look so yummy. Nothing like homemade ones. Let me try and see.
Your sago china grass looks so beautiful.
Sorry Kugan, I am not an IT expert, hope someone will help you.
Well done Kugan. Thanks. Gulabjamun.
Kugan, I wouldn't mind going on a pilgrimage too if I could get a spread like this when I come back! Everything looks
yummy!!
Dear K
Do you have any different recipe for uluththam kanji/kooL?
Need them for mum, who is recuperating at home now.
OMG... what a spread!!!... savoury bun and noodles recipes pls....
to write on pics, try this... very simple...http://picfont.com/
Oh, my dear Gulabjamun. Luckily you went to heaven:-D
Thanks for your nice compliments. Try the bun , it is very easy.
Take care, Kugan98
Lakme, you are welcome to my house, I will cook for you.
Take care, Kugan98
Dev, thanks for the compliments and the link.
It will take some time for me to understand the link.:confused2:
I will post the recipes for the savoury buns and noodles for you.
The noodles are hot favourite in our house.
we cook that about 4 times in a month.
Thanks and take care, Kugan98
Dear NOV anneh, I am posting two types of savoury and two types
of sweet urad dal recipes.
All of us pray that amma gets well soon.
Take care, Kugan98
URAD DAL SAVOURY KANJI
Ingredients:
½ cup rice
½ cup urad dal
1 tbs sprouted funugreek seeds or soaked seeds
3 pips of garlic smashed
Small piece of ginger finely minced
¼ tsp cumin seeds
¼ cup of low fat milk
Salt to taste
5 cups of water.
Method:
Wash the rice and the urad dal.
Put in a pressure cooker all the ingredients
Pressure cook till about 5 whistles.
Serve with a thuvayal after the steam is released.
RAGI URAD DAL KOOL
Ingredients:
4 tbs ragi flour
4 tbs urad dal flour
4 cups of water
1 tbs cooked rice
Salt as needed
4 cups of mooru or as needed
2 tbs of chopped onions
1 green chillie chopped
Few curry leaces chopped fine
¼ tsp roasted cumin seeds crushed
Method:
1. Mix Ragi flour, and the urad dal flour in 1 cup of water, without any lumps.
2. Heat remaining water in a pot.
3. Once the water starts to boil, add mixed flours, reduce the flame to medium.
4. Allow the flour mix, to boil until it thickens. Keep on stirring, see that there are no lumps.
5. When cooked, add in the cooked rice, and salt . Remove from flame.
6. Allow it to cool for some time and add butter milk , onions, green chillies,
curry leaves and the cumin seeds. Serve.
NOV anneh, here are the sweet versions. Kugan98
ULUNTHA KANJI
Ingredients:
100 grms skinless whole ulunthu
1 tbs raw rice
900 ml coconut milk from a coconut or low fat milk
cup sugar
tsp of salt
A pinch of cardamom powder
1 knotted pandan leaf
Method:
Soak the ulunthu and rice for about 2 hours.
Grind them with a little water to a thick paste.
The paste should be a little coarse.
Mix the ground paste, coconut milk and salt.
Put a wok on fire. Pour the mixture with the pandan leaf.
On a slow fire, keep on stirring the mixture
Till it thickens and there is no raw smell of the ulunthu.
Now add the sugar and cardamom powder.
Stir till the sugar is dissolved.
Remove the pandan leaf, and dish out into a bowl.
This is a very good source of protein.
Note: You can add more milk if you want the kanji to
be more watery.
Another method is :
ROASTED URAD DAL HALWA
Ingredients
• 1/4 heaped cup roasted urad dal powder
• 1/4 level cup sugar
• 1/2 teaspoon of cardamom powder
• a drop of yellow colour
• 1/2 cup water
• 1/2 cup low fat milk
• 1 tablespoon ghee or butter, more if needed
• 1 tbs roasted cashew nuts
Method
Warm the ghee in a heavy based wok. Add the cardamom powder and mix for a few seconds. Add the urad dal powder and fry on low to medium heat for a few minutes. . Add the water, milk, yellow colour and sugar. Cook on low heat till all the water gets absorbed and the mixture forms a ball.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.
What happened Lathz ? Your post is empty.
Kugan98
Dear Dev, there are many ways to fry this noodle.
Here is one type for you. Kugan98.
VEGETARIAN FRIED NOODLES
Ingredients:
2 tbs of oil
2 pips garlic chopped
1 big onion sliced
1 tbs chillie paste
2 firm fried tofu cut into desired size
½ a stalk of mustard greens cut into 1 ½ inch in length
250 grms yellow noodles
2 tbs chillie sauce
1 tbs tomato sauce
1 tbs dark soy sauce
2 tbs light soy sauce
1 tbs vinegar ( optional )
Sugar little
Salt to taste
1 tomato, discard the seeds and cut into cubes
1 handful of bean sprouts
1 potato cut into cubes and fried
1 fresh red chillie cut into slices
Little cucumber julienned
2 calamanis limes cut into halves
Method:
Heat oil in a wok, add in the chopped garlic. Fry till fragrant.
Add in the sliced onions and saute till transparent.
Add in the chillie paste and fry till the raw smell goes.
Add in the fried tofu and the mustard greens.
Stir fry well, add in the noodles. Mix nicely by tossing well.
Add in the all the sauces, salt and sugar , mix throughly until evenly coated.
Cover the noodles and cook for 3 minutes on a slow fire.
Now remove the cover and stir for 2 minutes on high heat.
Finally add in the tomatoes , bean sprouts, fried potatoes.
Fry till the veges have soften.
Taste for salt and remove. Sprinkle the sliced red chillie, slices on top.
Serve with the julinned cucumber and the calamanis limes.
NOTE: You can use shredded cabbage instead of mustard grrens.
FOR NON-Vegetarians, you can add in prawns after adding the chillie paste.
You can add in a shredded fried egg on top before serving.
http://farm7.static.flickr.com/6197/...c3bb63c0d0.jpg
Hi akkaQuote:
Originally Posted by kugan98
No need to rush as and when you get the recipe post it :) The cutlet was not hot, it had some nuts (Cashew/Peanuts), some onions, ginger garlic . No it was not served with noodles, it was more like a starters .
http://3.bp.blogspot.com/_rKNxBDdYvs...d+close+up.jpgQuote:
Originally Posted by kugan98