Kugan's Kitchen

u r correct kugan, we can try different menus with different taste at our homes. Everyone in our family will enjoy.
Selvi

thanks a million selviem... you should really try the cake n pass it to ur son! he wld love it. n it goes well with cold milk... kugan... i am goin to try the fish molee tomoro. will keep u updated with the results!!!

superspiczy

Kugan, can we use the lemongrass leaves in soup instead of the stem... the leaves too have a nice lemon flavour but much milder than the stem & I don't want to throw it away...

well dev,

i use the leaves when i want to make TOM YUM SOUP. sometimes i grind the leaves together with the stems to make sambal dishes. coz it gives out nice aroma . you can try it . My opinion on that is ok....


superspiczy

kugan, i soaked for mysore masala dosa, i soaked all the dhals and the rice together. is it ok? moong dhal means u told about the yellow moong dhal or with the skin?
please clear my doubt.
The red chutney can we make and keep in the fridge, how many days will it stay.
thanks in advance
selvi

Superspicy here is the receipe of a chutney made with dry prawns. I got this receipe from my friend.

Prawns Chutney:
---------------

Raw Mango - 1/2 cup cut in to pieces
Green chilly - 2
Shallots - 7
Dry prawns - 3 tblsp
Coconut grated - 2 tblsp
salt - reqd
coconut oil - 2 tblsp

First dry fry prawns in a pan, it should become very crisp, fry in the slow fire only.
In a mixier, add mango,shallots,green chilly and grind nicely then to this add coconut and grind like a chutney, then finally add dry prawns and salt and grind , once the prawns is ground, remove and check salt. Then on the top of this add coconut oil. This u can have it with steamed rice, chappathi, idli, dosa, appam.

Variation:
==========

Instead of green chilly we can add red chilly but slightly dry fry and add like above.

KADAI PRAWNS

Ingredients:

Prawns- Washed n drained}
2tsp Yogurt}
2tsp Ginger & Garlic Paste}Marinate with with prawns and leave it for 20mins
1tsp Chilli Powder}
Pinch of salt.}

1 Big Onion- Sliced
1 Big Tomato-Sliced
1 Green Chilli- Sliced
1/2 Tsp Cumin Powder
1Tsp Chilli Powder
1Tbsp Curry Powder
1Tsp Corriander Powder
1Tsp Ginger & Garlic Paste

Method:
Heat up a pan of oil, add in the Onions, ginger & garlic paste, tomatoes, green chillies and saute it till onions turn golden brown. Add in the corriander, cumin , chilli and meat curry powder and cover it for 5mins. Add in the marinated prawns. Do not add any water as prawns has water in it. Add in Salt. Stir fry till dry . Garnish with corriander and mint leaves.

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selviem,

thats a very new dish.. prawn chutney.. never heard of it.. its more like blechan(Shrimp paste) sambal back in spore. its a good combination for fried rice and all. i must try this prawns chutney.. I will do anything for prawns! but i know its high cholesterol! Thats why i exercise like mad!!!

Superspiczy

Aba, aba, friends let me breath first.
I am sooooo happy that the thread is moving very fast.
Kugan bows and says thank you, thank you.

Dev, as Superspicy said you can use the leaves.
What they do is that, they will grind the leaves
and take the juice to flavour sambals and curries.
Since here we get it in abundant, we are lazy to use it. :lol:
If you want you can just pound the leaves a little bit
tie them in a knot and put them in your soups or things.
Thanks. Kugan

Selviem its the moong dal without the skin.
"Paasiparuppu."
Thanks Selviem for your nice prawn chutney.

You can keep the chutney for a week in the fridge.
Do not use a wet spoon.
If you do not like the fresh smell of the red chillie.
you can cook it with little oil till the raw smell goes.
Thanks Kugan.