Kugan's Kitchen Part 7

[kugan98]

Another simple dish.

Simple Murngai Keerai Curry

Drumstick Leaves - 250 gms

One Big Onion

2 garlic finely chopped

3 red or green chilles

For Seasoning - Little mustard seeds, jeera, urad dal.

in a pan without any oil put the washed leaves and cook them thoroughly add very little water if needed. Once it is done remove it in a plate. In the same pan put oil season the mustard jeera and urad dal. add the chilies and garlic fry till they sizzle then add the onion and required salt. when the onions slightly browns add the precooked leaves to the pan fry for 5 more mins and serve with white rice.

Dear Sangeetha thanks for all your nice posts.
We all love drumstick leaves, I cook it at least once a week.
Good source of iron.
I too cook the same way like you, once in a way add little coconut gratings.
Once try seasoning with little ghee, imm very tasty.
Thanks and take care, Kugan

[kugan98]

K,

I made your Noodles with red sauce for dinner. Turned out so yummy. K when ever I make your malaysian or chinese or thai dishes I get so much appreciation. I really thank you from bottom of my heart. Thanks for those wonderful recipes. I also need some more stir fry noodles recipes. I already have 3 more stri fry noodle recipes to try from yours so avasram illa. Take your time. Do you know something using rice noodles (medium width or Large width)

Dear Sangeetha, glad that you liked the dishes.
I will surely post stir fry noodles recipes for you.
We do a lot of those, as we have to pack lunch for our school going children.
I will soon post recipes using, maggie noodles, beehoon, kueh teow, and yellow mee.


These are dried rice noodles:




These are medium rice noodles:

[kugan98]

[QUOTE=NOV;1074766]sangeetha, vidaadheenga, ask her for beehoon, mee, kueh teow, maggi recipes


NOV anneh, we all know that you are super cook.
Post lah your noodle recipes
Thanks and take care, Kugan

[kugan98]

Hi K,

Today I made breakfast and lunch...

I made Idly and onion+tomato chutney.

Lunchkku paruppu, arai keerai poricha kuzhambu, pepper rasam, potato fry, curd.

For dinner am gonna prepare Brinjal tofu as side dish. I'll let you know the result soon(Kandippaa nalla thaan irukkum) .

Thanks,

MS

Dear Madhu Sree, thanks for your nice post.
My, my you have really cooked up a very nice breakfast and lunch spread.

All kinds of keerai's are my favourite.
Very glad that the tofu brinjal dish came out nice for you.
My children too like stir fry Chinese dishes.
You have to cook it and serve it at once, not like our Indian dishes.
Thanks, Madhu Sree, take care, Kugan

[kugan98]

I love murungai keerai, very hard to find in London

P.S Tamby, no murunga keerai in UK?
Somebody has to smuggle a murungai branch into UK.
Thanks and take care, Kugan

[kugan98]

CARROT POTATO PATTIE

Ingredients:

1 cup potato shredded
1 cup carrot shredded
3 tbs chopped coriander leaves
1 big onion chopped
5 tbs rice flour
3 tbs besan flour
¼ cup evaporated milk
Salt to taste
Little black pepper powder

Water if needed

Method:
Combine all the ingredients well. It should be little thick like idli consistency.
Heat a non stick pan with little oil.
Spoon little mixture, using a ladle. Spread it to about 3 inches rounds.
Drizzle little oil around them. Cook on medium heat until light brown.
Then gently flip it over and cook the other side for 2 minutes.
Remove and serve with tomato or chillie sauce.

[kugan98]

Dear Sangeetha, here is your fried Maggie Mee.



FRIED MAGGIE MEE

Ingredients:

3 packets of Maggie Instant Noodles, curry flavor

1 tbs oil
2 pips garlic smashed
2 shallots sliced
1 tsp chillie paste

¼ cup carrots cut into sticks
¼ cup cabbage cut into sticks
¼ cup mustard greens, only leaves sliced
2 tofu puffs cut into big pieces
2 wedges of tomatoes cut into halves


¾ the sachet of the seasoning that comes with the noodles
2 tsp light soy sauce
1 tsp thick soy sauce
Salt to taste

To Garnish:
Little spring onion cut into pieces
Fresh red chillie sliced
Little fried onions
1 small lime

Method:
Blanch the Maggie noodles in boiling hot water for just 1 minute.
Remove from water and drain well and loosen up with a fork.

Heat the oil in a pan, add in the garlic, and saute till nice aroma comes.
Add in the shallots and the chillie paste stir fry well.

Add in the carrots, cabbage, mustard greens, tofu puffs and tomatoes.
Stir fry well on high heat, let the vegetables cook a little.
Add in the drained noodles, the seasoning, both the sauces and salt.

Stir fry nicely so that all the the spices and veges are nicely mixed with the noodles.
Remove and garnish with the spring onions, red chillie, and fried onions.
Serve hot with the little lime.

NOTE: Some people like to add a little tomato sauce or chillie sauce.

[rajraj]

I love murungai keerai, very hard to find in London

Build a temple for you and make 'murungai maram' the sthala vruksham!
You are assured of unlimited supply of murungaik keerai !

[PARAMASHIVAN]

Build a temple for you and make 'murungai maram' the sthala vruksham!
You are assured of unlimited supply of murungaik keerai !

Shambo Mahadeva

[NOV]

Ingredients
Crust
2 cups finely crushed graham crackers
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 pinch salt
6 tablespoons unsalted butter, softened
Filling
4 packages (8 oz each) cream cheese, room temperature
1 1/3 cups sugar
2 teaspoons vanilla
1 pinch salt
1 cup sour cream
1 cup heavy cream
4 large eggs
1 each of liquid food colors (blue, yellow, green, red)


Directions
1 Preheat oven 350 degrees. Before you get started with the crust, make sure your 9 inch springform pan is water tight. I do this by carefully wrapping a few layers of foil on the outside of the pan, so water cannot get into the pan. Be careful not to rip the foil or water will get into your cake and ruin it!
2 Mix crushed crackers, 2 tablespoons sugar, the cinnamon and salt together in a bowl. Then mix in butter with your clean fingers, until crumbs are pea sized.
3 Press all of the graham cracker mixture into the prepared springform pan. Press it down firmly in the pan. I like to use a measuring cup for this, which makes it easy to get around the edges. You should have an even, flat crust.
4 Bake the crust for 10 minutes on a low oven rack. Remove from the oven, and cool completely before continuing. Turn oven temperature down to 325 degrees.
5 To make filling, cut cream cheese into pieces and add to a mixing bowl. Whip until smooth, maybe 4 minutes. Then add 1-1/3 cups sugar, and continue to beat until smooth again, another 4-5 minutes. Next, add vanilla, salt, sour cream and heavy cream; beat until smooth. Add in 1 egg at a time, beating briefly between each egg.
6 Once the mixture is well combined and very smooth, divide evenly into 6 dishes. Add food color to each dish to get the desired colors. (Red = 25 drops of red, Orange = 18 drops yellow + 6 drops red, Yellow = 18 drops yellow, Green = 18 drops green, Blue = 18 drops blue, Violet = 18 drops red + 12 drops blue)
7 Pour colored mixtures into cooled crust. Start with red filling, and slowly pour it right in the center of the crust. Continue to build the rainbow by pouring the fillings directly in the center. This will create layers so that each slice has some of each color.
8 Place cheesecake into a baking dish on oven rack, and fill baking dish with boiling water about 1 inch up the side of the springform pan.
9 Bake at 325 degrees in the water bath for 1 hour and 40 minutes to 1 hour 50 minutes or until set but still jiggles slightly 2 inches from the edge. If cheesecake begins to brown on top, cover loosely with foil during last 5 minutes of baking.
10 Turn off the oven, open the oven door a crack, and let the cake cool in the oven for 1 hour. The slow cooling will help it not crack.
11 Then loosely wrap the dish in foil so the foil isn't touching the top of the cake and refrigerate for at least 4 hours.
12 When ready to remove cake, run a clean narrow knife around the edge of the dish, remove the foil, unlock the spring, and carefully lift off the outer ring.
13 Serve either alone or with a cherry/raspberry sauce. It's so rich and creamy that it really doesn't need a topping.