Kugan's Kitchen Part 2

Kugan, stuffed brinjal looks almost like wht I made... I chopped the onions finely & I used the small violet brinjals...

Not sure if I've mentioned this site earlier... www.egglesscooking.com for eggless cakes & cookies recipe...

Thanks Selviem, I will post few more non-vege recipes for you.
Kugan98

Aarthii thanks ma for all your feed backs and comments.
Do try out the recipes by Dev and Selviem.
They are all very good, for daily cooking.
Thanks. Kugan98.

Thanks Dev for the link.
Nowadays I am busy looking for eggless cakes.
Holidays are starting. Have to do something for the children.
The other day I did a chocolate eggless cake.
The texture was nice, but you know, the cake sticks to your teeth.
I would be grateful if any one can post tested
eggless cakes. Sometimes the net plays you out.

Dev, today is Thai tofu curry.
Tofu not fried, good news to Selviem.
I will post the recipe and picture later.
Thanks. Kugan98.

thanks kugan. i am waiting for tofu receipe. i bought, low calorie, low fat tofu here and doing grilling with that. we liked it.

selvi

[tscii]

THAI TOFU RED CURRY

Ingredients:
2 tbs Thai red curry paste
1 onion thinly sliced
3 pips garlic chopped
1 tbs oil
500 grms mixed veges, (broccoli, young corn, red pepper etc)
400 grms firm tofu cut into cubes
½ liter coconut milk
1 tsp salt more or less
¼ cup water
Little lime juice (optional)

Method:

Heat a wok with the oil, add in the onions.
Sauté well for a minute, add in the chopped garlic.
Stir well, reduce the heat and add in the red curry paste.
Cook stirring for a minute.

Add in the coconut milk, salt and the water, and bring,
To a slow boil, add in the vegetables, and let it boil again.
Stir occasionally for about 2 minutes.
Gently stir in the tofu and simmer curry.
The vegetables would have cooked in about 5 minutes.
Add lime juice if using.
Remove and serve with jasmine rice.
Garnish with Thai basil leaves.

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friends, this receipe is not new for u. i tried this for my breakfast. We all enjoyed, little bit of healthier style and filling too.


Macroni with baked beans:
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Macroni - 250 gms (cooked with little salt and 1 tsp of olive oil), drain water and wash it in tap water). I used whole wheat macroni.
onion - 1 medium size, finely chopped
capsicum - 5 tblsp , chopped
tomato - 4 tblsp, chopped
ginger garlic paste - 2 tsp
chilly powder - 1/2 tsp
garam masala powder - 1/4 tsp
any herbs as per ur wish may be thyme, sage, rosemary (a pinch)-optional
baked beans with tomato sauce - 1 small tin
tomato puree - 1/2 cup
salt - reqd
chilly garlic sauce - 1 tblsp

in a kadai add oil or olive spread, onion fry for 2 to 3 minutes. then add ginger garlic paste. then add capsicum, fry for a while. After that add tomato, red chilly powder, garam masala fry for 2 to 3 minutes. then add the tomato puree, baked beans with sauce, chilly garlic sauce, salt, 1/2 cup of water let it cook for some time. then add the macroni, any herbs. cook for 2 mintues then remove this will be like a sauce. transfer in the serving bowl, on that top u can add 0% fat cheese strip and cook for 45 seconds in the oven and serve.

Thanks Selviem for the recipe.
This morning it was spirals, stir fried with veges,
for breakfast.
I am sure they will like the macroni with baked beans.
It will be something different.
Thanks again Selviem.
By tonight I will post how to update the pictures.
Kugan98

Selviem a non-vege dish for you.

PANDAN CHICKEN

Ingredients:

Seasonings:
50 grams shallot paste
30 grms garlic paste
1 tbs lemongrass white part only paste
1 tbs coriander roots paste
1 tsp pepper powder
2 tbs fish sauce
tsp salt
1 tsp tumeric powder
2 tbs honey
1 tsp light soya sauce.

500 grms boneless chicken diced
Oil for frying
Pandan leaves

Method:
Marinate the chicken pieces in the seasonings for about 3 hours.
Wrap up chicken meat neatly in the pandan leaves.
Heat up the oil for deep frying.
Deep fry the chicken till golden brown.
Serve hot, let the guests unwrap them .

This dish was taught to me by my Thai friend when I visited her
In Thailand. I make sure she teaches me a new dish every time I
visit her.

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