Kugan, thanks!! who knows, someday I may be able to meet you and taste your delicious cooking. Meanwhile, you're in my kitchen through your recipes!Quote:
Originally Posted by kugan98
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Kugan, thanks!! who knows, someday I may be able to meet you and taste your delicious cooking. Meanwhile, you're in my kitchen through your recipes!Quote:
Originally Posted by kugan98
Kugan, what a wonderful spread. So nice to see so may items. Kugan, I did not know you can make so many types with urad dal. Very healthy stuff the urad dal.
Also mouthwatering noodles, I love noodles Kugan. Kugan can you post the recipe for the sago china grass. So colourful and nice. Thanks. Rose.
can you post the receipes of chutney varieties(except coconut chutney) served in Madurai Murugan Idly Kadai at Chennai/Madurai
Thanks a lot Kugan... what's the diff between the commonly used noodles and yellow noodles?...can I use flat noodles or the regular noodles instead of y.noodles?...will it make any significant diff in taste?
Thanks Lakme, nice to know that I am in your kitchen.
Lakme, finally I settled for little big brinjals.
Cooked and taken pictures already. I will post it for you.
I hope it would be like the dish that you ate.
Thanks and take care, Kugan98
Welcome to Kugan's Kitchen Mona.
Murugan idly kadai has brought you to this kitchen.
Well as far as I know, they serve, coconut chutney, onion chutney,
coriander leaves chutney and sutta kathirikkai chutney.
I think I have posted all these chutneys in my Kugan's Kitchen.
If you like please pm to my dear friend DEV, your gmail ID.
She will give you the access to our blog.
All the chutneys are there. Thanks and take care, Kugan98
Dear Dev, here in Malaysia, we get fresh yellow noodles.
I forgot that in India you only have dried noodles.
The dried noodles will not make any changes in the taste.
Nothing to worry, just cook the noodles or just soak in boiling water.
When they are soft, drain out the water completely.
Do not make them very mushy.
One step to change in the cooking. Add the noodles last, after adding everything.
On high flame stir fry well, so that the sauces are well incorporated .
You are adding the noodles last since the noodles are already cooked.
Thanks and take care. Kugan98
P.S Savoury buns coming:wink:
Sorry, Lakme, I could not get small brinjals.:ashamed:
STUFFED BRINJALS
Ingredients:
Stuffing:
2 tsp of oil
5 pips garlic
2 onions finely chopped
(B)
1 tsp coriander powder
1 tsp chillie powder
½ tsp cumin powder
1 tbs ghee or oil
1 tsp jaggery
¼ tsp tamarind paste
Salt to taste
10 small brinjals with stem.
2 tbs oil
1 tsp cumin seeds
¼ tsp funugreek seeds
1 sprig curry leaves
¼ cup of water
2 tbs tamarind paste
1 cup of water
Salt to taste
Little chopped coriander leaves
Method:
Heat the 2 tsp of oil. Add in the garlic pips and chopped onions.
Fry till they are cooked, about 5 minutes. Remove and cool.
Add in the ingredients in (B). Grind to a paste adding little water.
Keep aside.
Wash the brinjals, do not remove the stem, slit them vertically,
and horizontally like a plus sign, from the opposite end of the
stem, without breaking them into half.
Seperate the brinjal quarters gently and fill the stuffing inside slowly,
without breaking the brinjals. Keep aside the remaining paste.
Heat the 2 tbs of oil in a flat non- stick pan. Add in the cumin seeds.
Add in the funugreek seeds and the curry leaves. Fry for a second.
Now slowly place each of the stuffed brinjals in the pan.
Add the remaining paste on the top. sprinkle the ¼ cup of water.
Cook on very low heat for about 20 minutes. Turn the brinjals slowly.
Once the brinjals are ¾ cooked, mix the tamarind paste with the 1 cup of water.
Pour on top, cover and cook further till the brinjals are well cooked.
You should have a thick gravy, garnish with coriander leaves.
To serve, gently lift the stuffed brinjals with a wide spoon and place
on a serving plate and pour the gravy. Goes well with rice or roti.
http://farm7.static.flickr.com/6080/...29a97609_z.jpg
Ops Rose, I forgot your post. Thanks for the nice post.
My whole family loves noodles. I will post the sago china grass,
recipe for you soon. Thanks, Kugan98
Ruben came home with a complain that my fried rice tastes the same everyday.:angry2:
His friend brought some fried rice, and the smell was so good.
So he asked his friend to bring the recipe the next day.
Well the recipe was simple and sounded a little like Schewan fried rice.
Anyway, I tried and here is the recipe. Kugan98
RUBEN’S FRIED RICE
Ingredients:
1 cup long grained rice
(B)
CHILLIE PASTE:
6 dry red chillies, soaked in warm water
5 garlic pips
1 tsp salt
2 tbs vinegar
2 tbs oil
2 tbs oil
2 tsp finely chopped garlic
¼ cup chopped cabbage
3 tbs chopped carrots
3 tbs chopped capsicum
Salt to taste
Little shredded salad leaves.
Method:
Cook the rice, drain and let it cool. ( A day old cooked rice is better )
Grind all the ingredients in (B) with little water to a saucy consistency.
Heat 2 tbs of oil in a wok. Add in the finely chopped garlic.
Saute till a nice aroma comes. Add in the chopped vegetables.
Saute for 2 minutes, add in the ground chillie paste, and salt.
Saute till the raw smell goes.
Add in the cooked rice , toss the rice well.
Remove and garnish with little shredded salad leaves.
http://farm7.static.flickr.com/6201/...56a1bc5c_z.jpg
Nouthwatering brinjal curry... :slurp:
Thanks for the tips on noodles... will try with regular noodles...adhukku I've make bean sprouts first...senjittu solren K...:)
Hi dev,Quote:
Originally Posted by dev
How r u ? Thanks for the link. But its blocked in my office..... Anyway so far i am able to access the forum...Once again Thanks!!!!
Hi Kugan,
How r u? I hope all r fine in ur family....So many recipes u have posted...I have to try it in the weekend...Take care!! BYE!!!
Kugan, thanks for all the nice recipes. Kugan I remember your kathirikkai chutney, also your kathirikkai patchadi. I do not remember sutta kathirikkai chutney. I am sure the aroma will be different. Please kindly post it for us. Thanks, Gulabjamun.
dunno kugan ka i tried to upload my carrot cake ....but cant...so sad.....my hubby enjoy it very much he compliment ur receipe very much.....now days he is enjouyinh home made tiffins.....all d credits goes to u ka...love u alot....
Kugan, thanks for the brinjal recipe. I did get some very fresh, tiny brinjals this week, so I'll try this on Saturday. Thanks!
Dev, you can fry the noodles with out the beans sprout also.
If you are active you can make the sprouts.
Or you can use shredded cabbage also.
Try and let us know.
Thanks, Kugan98
bkarthika, so sad to hear that they do not allow you to see the blog in your office.
Do you have a system at home?
Take care, bkarthika, try the recipes and let us know.
Thanks. Kugan98
Dear Gulabjamun, sutta kathirikka, suddatha kathirikka:-D
O.K fine, I will post the recipe for you.
Thanks for your good memory. Kugan98
Dear Lathz, so glad that your carrot cake came out nice.:redjump::redjump:
Please send your picture to my e-mail.
I will post the picture for you.
I am not clever to explain to you the producer to upload pictures.
I will pm my e-mail ID to you.
Thanks and take care, Kugan98
Dear Lakme, hope the brinjal dish comes out well as you expect.
Thanks and take care, Kugan98
K, I love bean sprouts... so Idon't mind the extra boring work to make bean sprouts...:)
I tried my hands at making garlic bread. Kugan98
GARLIC BREAD
Ingredients:
2 tsp yeast
1 tsp sugar
¼ cup warm milk
3 cups all purpose flour
2 tsp Italian seasoning
1 tsp basil
2 tsp garlic powder
1 ½ tbs melted butter
¼ cup warm milk or little bit more as needed
1 tsp oil
Little salt
Garlic Spread:
2 tbs finely minced garlic
2 tsp butter
1 tsp Italian seasoning
Little salt
Method:
Mix the yeast, sugar and warm milk. Set aside to foam.
In a bowl, add in all the dry ingredients and mix well.
Add in the yeast mixture, butter and oil to the flour.
Slowly add in the milk and knead the flour to a soft dough.
Set aside in a covered bowl, until the dough doubles in size.
Punch down and roll the dough into a rectangle.
Let it be about ½ inch thick.
Now spread the garlic spread, on the rolled dough.
Now gently roll the dough into a thick sausage.
Grease a loaf pan, and place the dough inside the pan.
Let the dough rise again to double again.
Preheat the oven to 200 degrees and bake for about 30 minutes.
Once the top is golden, remove from the oven and let it cool for 5 minutes.
Remove the bread from the loaf pan and cool for another 30 minutes.
Slice the bread and enjoy.
http://farm7.static.flickr.com/6086/...b61c97b9_z.jpg
The side view:
http://farm7.static.flickr.com/6084/...576017be_z.jpg
My dear friends, Gulabjamun pmed me to say that she read somewhere that our NOV anneh's mom is not well and in hospital.
We from all the Kugan's Kitchen, claps our hands in prayer, and beg the Almighty so that amma gets better soon. Dear Lord please answer our prayers.
All from the Kugan's Kitchen.
http://farm7.static.flickr.com/6205/...12d8b7f9_z.jpg
My prayers for NOV's mom to get better soon...:bow:
My prayers for Nov's mom to get better soon.
Rose75
Garlic bread...:Slurp: Appadiye konjam slice panni pic post panni irundhaal innum nalal irundhirukkum...:yes:
Sorry to hear about Nov's mother--my prayers for her speedy recovery and good health.
Nov Sir, our prayers for the speedy recovery of your mom.
Gulabjamun.
Kugan, tried the tender coconut curry... yummy!!!...I din't have garam masala...so used chicken curry masala...
Dear Dev, thanks for your nice post.
I have added the side view of the bread.
Happy to know that you tried the tender coconut curry.
Thanks for your nice feed backs.
Take care, Kugan98
Try this simple sago dessert. Kugan98
SAGO CHINA GRASS
Ingredients:
200 grms sago
Little red colour
Little green colour
1000 ml water
2 ½ tbs china grass powder
300 grms sugar
500 ml coconut milk
½ tsp salt
Few drops of vanilla essence.
Method:
Wash the sago and boil with plenty of water till transparent.
Pour in a sieve , wash under running tape , and drain well.
Divide into 2 portions. Colour one red and the other portion green.
Now boil the water, sugar and the china grass powder.
Boil till the powder dissolves well. add in the coconut milk and salt.
Boil for another 10 minutes. Add in the essence.
Now divide the mixture into 2 portions.
Mix well the red portion of the sago into one portion of the china
grass, pour into a tray and let it set.
Keep the other portion of the china grass mixed with the green sago,
warm. Once the red portion is set, pour the green portion of the
mixture on the top of the red portion.
Let it set and cool in the fridge. Cut into slices and serve.
http://farm7.static.flickr.com/6185/...f03e22bd_z.jpg
http://eslpod.com/eslpod_blog/wp-con...8/02/thank.gif
to all the lovely ladies of Kugan's Kitchen, for your prayers and well wishes.
My mother is much better now and is expected to be discharged today.
Thank you once again :D
K, naan appadiye 2 slice garlic bread eduththu saapititen...;) I'm not very confident in baking bread. Neenga post pannirukira recipe n pics are very tempting...Konjama senju paarkiren...
NOV, glad to know that ur mom will be discharged soon... take good care of her...:)
sorry to hear abt nov mom...hope she recover soon...my prayers for her ......
NOV anneh, we are glad that amma is discharged from hospital.
We all will pray for her long life.
Take care, Kugan98
Dev, bread making is very easy, if you try once.
Then you will have the confidence.
Nice to make your own bread for tea time.
I made the other day masala bread.
It was over before I can take the picture.
I will be doing it again soon, so the picture will come.
Pizza too is very simple to make.
Just have the sauce ready and the things.
I make often for the children.
Try it once Dev, you will not regret.
Thanks, Kugan98
Rose, here is another kara chutney for you to try out.
Thanks. Kugan98
TOMATO ONION KARA CHUTNEY
Ingredients:
2 tsp oil
6 dry red chillies cut into pieces
2 tbs roasted channa dal
3 pips garlic
A small piece of ginger
2 onions chopped
3 tomatoes chopped
½ cup grated coconut
½ tsp tamarind paste
1 tbs coriander leaves
Salt to taste
Seasonings:
1 tsp oil
¼ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
1 sprig curry leaves
2 tbs chopped onions
Method:
Heat oil in a pan, add in the dry chillies, fry well and remove.
Add in the garlic, ginger, and the onions. Saute well.
Add in the tomatoes, and stir fry well till the raw smell goes.
Remove and keep aside.
In a dry grinder, grind the fried red chillies and the roasted channa dal,
to powder.
Then in a wet grinder, first grind the grated coconut and the coriander leaves.
Once the coconut is ground, add in all the other ingredients and grind
to a little coarse paste. The consistency should be like a chutney consistency.
Heat a pan, and add in the seasonings as per list.
Pour on top of the chutney and mix.
http://farm7.static.flickr.com/6087/...08623c79_z.jpg
Friends, normally we will do different types of poriyal with long beans.
add scrapped coconut, or milk, or add in a beaten egg and so on.
Lets try little curry with the long beans. Kugan98
LONG BEANS CURRY
Ingredients:
2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
2 big onions chopped
Salt to taste
500 grms long beans cut into 1 inch in length
Grind To Paste:
3 tbs grated coconut
1 tsp aniseeds
1 tsp chillie powder
1 tsp coriander powder
½ tsp garam masala powder
¼ tsp tumeric powder
Method:
Heat oil in a wok, add in the mustard seeds, curry leaves and onions.
Saute well till the onions are translucent.
Add in the long beans and srir fry till the beans are cooked, about 10 minutes.
(It is best to buy long beans that are of soft veraities )
Add in the ground paste, salt and 1 cup of water.
Mix well, cover and cook for about 5 minutes.
Remove the cover and cook for another 5 minutes till the raw smell goes.
Taste for salt and remove. The gravy should be semi thick.
http://farm7.static.flickr.com/6195/...810affb6_z.jpg