Kugan's Kitchen Part 6

Wah! wah! Kugan, you have posted so many recipes with beautiful pictures.
I better resign my job and start cooking all your dishes :lol:

Your recipes have never failed me. All those that I tried turn out well. Thanks Kugan, keep up your good work.

Ponggal is around the corner, have you posted ponggal recipes.
Thanks.

Kugan,

Thank you very much for the Oothappam recipe. Yesterday I made your Potato Pulao and today Onion sambar. Kugan I have a doubt while making briyani or pulao what's the water measurement for briyani rice. In shop i asked for basmati and the shop boy gave me this rice..It was like normal rice(short) and after cooking nice smell(like ghee) comes out of it...I forgot the name....Potato pulao konjam kulainjiduchu.......Thanks in Advance....

Karthika, I guess u r talking abt seeraga samba rice(aka jeera rice)... It's great for biriyanis(esp NV biriyanis) but for pulav varieties, basmathi is best...

Dev,
Thanks for identifying the rice... if we r using it for briyani means whats the water measurement?....

Karthika, u can use anything between 1 3/4th cup to 2 cups water for 1 cup of rice... depends on the quality of the rice... U have to take into account the water u add to the vegs and/or the water that is released from the meat... Depending on that, adjust the qty of water...

U just have to give 1 whistle and then bring down the flame to the lowest and cook for a further 5mins. Let the steam go down and then open the cooker... add some ghee and fluff up the rice... I hope U'll saute the rice in ghee/oil before adding the water...

dev,
Thank you very much for the tips....This is the first time i am doing with this rice... Anyway i will do all these when i cook briyani for the next time.. :ty:

Thanks Gulabjamun for your nice post.
Please let us know what recipes that you tried.
Thanks Kugan98

bkarthika nice to know you liked the two recipes.

Dev, thank you very much for clearing bkarthika's doubts.

When we went to the airport to send off our guests, one couple approached us and asked if it possible to take care of their elderly mother who is going to India alone.

My guests agreed to take care, while talking I found out that the gentleman is a chef in a leading hotel.
He is the second in charge of the Chinese section.

Summa viduvena? I started talking about food, and he agreed to mail me the recipes for Schezwan Sauce, Hakka Noodles, and Schezwan Fried Rice.
I received them the next day by e-mail.

My guests too taught me how to make a village style dried red chillies curry, a Thirunellveli vegetable sodhi and just big onion curry.
I will post them soon. Thanks, Kugan98



Suvai, vaangga, enggeh pooitingga?

Quote:

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Originally Posted by dev

Thanks a lot foe thr NY wishes friends...:)

Am back with 2 recipes from kerala!!!...

Okra patchadi:

Fry some sliced okra in lil oil until well cooked. set aside.
Grind together coconut+mustard seeds(1/4 tsp mustard fr 1 cup coconut).
Heat a tsp of coconut oil in a pan and add in chopped shallots and curry leaves. once they turn slightly brown, add the okra n the paste. mix well.
Add in some curd and cook on medium flame until it starts to bubble(nuraichu varum stage). Take off flame.

Serve as a side dish with rice.

Note: If u don't like the taste of mustard, reduce the qty .

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HELLO DEV,
Here is the picture of your okra patchadi:




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Thanks for tryin out the recipe K... :) hope it didn't land in the trash...;) :lol:

Looking fwd to the chinese n village style recipes...:)