Kugan's Kitchen Part 7

Thanks NOV anneh for letting out the secret.
Come on Madhu annaa, let the rasams run.:smokesmirk:
Thanks. Kugan

One of the cookies that I made for my host. Kugan



BUTTER, MILK COOKIES

Ingredients:

Sieve together:
1 cup all purpose flour
1 ½ tsp baking powder
2 tbs milk powder

½ cup castor sugar
½ cup soft butter

2 tbs milk
2 tsp vanilla essence

3 tbs flour optional

Method:

Preheat the oven to 180 degrees for 10 minutes

Cream the butter and sugar well.
Add in the milk and vanilla essence mixture.
Now add in the flour mixture and and mix till it forms,
a plaiable dough. Add the 3 tbs flour little by little if the dough is sticky.

Now take a marble size of the dough, and flatten it little.
Grease a baking tray and line them, a little apart.
Bake for about 15 minutes or till the cookies are cooked.
Remove and cool them before storing.



http://farm9.staticflickr.com/8294/7...3381df1d_c.jpg

Cookies ellam orye sizela paarka superaa irukku... just like those available in the bakeries here...will try it...and also the ondeh-ondeh...:)

I made beans-carrot thoran today... lil S too loves this tomato rasam and she wants this red rasam with lotsa garlic every day...

haa haa...

I thought the cookies are made from buttermilk (மோர்). Then only I saw the gap between butter and milk.
Thank God. I really thought that we can use the extra buttermilk for baking cookies..

mm.. anyway these cookies are so beautiful. How to eat them ? It will take time to look and enjoy their appearance.
Thanks Kuganji..

BTW I dont know cooking at all. NOV is teasing me.

Quote:

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Originally Posted by NOV

madhu annaa knows 12 types of rasam... come on annaa, share with us

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anna.. I know navarasam with tomato, lemon and pepper jeera rasam. Thats also I only KNOW the names and not the recipes.
( why this kolaveri ? )

Quote:

---

Originally Posted by madhu

anna.. I know navarasam with tomato, lemon and pepper jeera rasam. Thats also I only KNOW the names and not the recipes.
( why this kolaveri ? )

---

chennaikku vandhaa enakku samaichu pOdurEnnu sonneenga?
(sonnadhu nee(nga) thaanaa?)

Quote:

---

Originally Posted by dev

Cookies ellam orye sizela paarka superaa irukku... just like those available in the bakeries here...will try it...and also the ondeh-ondeh...:)

I made beans-carrot thoran today... lil S too loves this tomato rasam and she wants this red rasam with lotsa garlic every day...

---

Thanks Dev for your nice post.
Let me tell you a small secret, I used a cookie cutter to cut the cookies:yessir:
Since the dough is a empty dough, you can use a cookie cutter.

I will be posting a choco chip cookie soon.
You cannot use a cookie cutter for, the choco chips will be in the way of the cutter.

Let me too try your combination of carrot beans thoran.
I will try my host's lemon rasam and post the recipe.

Thanks and take care, Kugan

Madhu aanna, do not be shy. We will not tell anyone that you cook in the house.:-D
Let me give you an idea, post with anni's name.
I really love all types of rasams.
Thanks and take care, Kugan

I want to now abt pineapple rasam... how does it taste??? it sounds odd to me... want to know how it will be...

I heard another recipe from my paatti, narthangaai rice, it smells and taste awesome it seems... lemon rice maadhiri thaan seyyanum..
have to try once i go back to india :D

Since this is the fasting month, I received a pm for this black glutinous rice porridge.
There are many styles of doing this. This is how I do.
Thanks. Kugan



BLACK GLUTINOUS RICE PORRIDGE

Ingredients:

1 cup of black glutinous rice
1 1/2 litres water
2 pandan leaves knotted

3 tbs of brown sugar
60 grms palm sugar
1/2 litre second coconut milk

250 ml thick coconut milk
¼ tsp salt

Method:
Wash the glutinous rice thoroughly and soak for about 3 hours.
Put the soaked rice water and the pandan leaf in a pot.
Bring to a boil and simmer for about 30 minutes till the rice
is well cooked and mushy.

Add in the the two sugars and the 1/2 litre of coconut milk, cook well.
See that it does not stick to the pot.
You can add in little more water if the porridge is very thick.

Serve warm with slightly salted coconut milk poured over.


This is how the rice looks:

http://farm8.staticflickr.com/7250/7...396eb3a48f.jpg

The Porridge:

http://farm9.staticflickr.com/8010/7...198b11b0_c.jpg

Quote:

---

Originally Posted by Madhu Sree

I want to now abt pineapple rasam... how does it taste??? it sounds odd to me... want to know how it will be...

I heard another recipe from my paatti, narthangaai rice, it smells and taste awesome it seems... lemon rice maadhiri thaan seyyanum..
have to try once i go back to india :D

---

Narthangai rice has an awesome taste.. I like it better than lemon rice. But if you use kuccha narthangaais it may have a bitter taste. enga veetu vaasalil oru narthangai maram irukku. But at present adhu vaadi pOyiruchu. ( water scarcity,, evLO thaNNi vittaalum no thuLir. But mazhai peithAl it will become green again I think ). Season varappO fresh narthangai parichuNdu poyi senju paarunga ( Mayflower used to prepare once in a while :slurp: )