-
20th March 2010, 05:56 PM
#41
Senior Member
Diamond Hubber
Kugan's Kitchen4
Aarthi, thanks for your nice post.
Amma kitta ketu, nalla nalla receipeyaai podungga.
Aarthii, engga veetila vegetarian thaan.
Aishukku, fried noodles, sandwiches, sweet buns, vegetarian burger, donuts fried bananas, idli manchurian, our local kuihs and so on.
Can give nuggets, sausages, cookies, muffins and so on.
Others please give her tips for snacks please.
Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
-
20th March 2010 05:56 PM
# ADS
Circuit advertisement
-
20th March 2010, 06:02 PM
#42
Senior Member
Diamond Hubber
Kugan's Kitchen 4
My dear friends, Selviem asked our help to plan a menu for her gathering.
I hope every one will give her some tips.
I will be writing my menu for the lunch on the 24th.
Selviem, I will posting a simple appetiser for you soon.
Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
-
20th March 2010, 06:07 PM
#43
Senior Member
Diamond Hubber
Kugan's Kitchen 4
Selviem, wish your son a very happy birthday.
May the Lord Bless him with all the best,
And guide him through out his life.
HAPPY BIRTHDAY DARLING
All aunties and uncles from the Kugan's Kitchen
Chefs are just like children.
They should be seen not heard.
-
20th March 2010, 06:09 PM
#44
Senior Member
Diamond Hubber
Kugan's Kitchen
Sonu, thanks for your nice wishes.
Please do not disappear often.
We love to have you in our kitchen.
Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
-
20th March 2010, 07:01 PM
#45
Senior Member
Regular Hubber
Now that our KK4 has just got off the ground - how abt showing us step by step method of making lovely mothakams?
Take your time coz I look forward to your lovely pics. That's the best part of Kugan's Kitchen...!!
-
20th March 2010, 07:21 PM
#46
Senior Member
Diamond Hubber
ellai adai (kerala kugan)
This is also a disappeared delicacy I believe.
People think its troublesome to do.
Its aroma will be so sweet, just out of the steamer.
ELLAI ADAI
Ingredients:
1 cup raw rice
1 cup brown sugar
2 cups fresh scrapped coconut
2 tbs of ghee
A pinch of cardamom powder
A pinch of salt
10 banana leaf pieces cut into 6 7 inch squares
Method:
Soak the rice for about 4 hours.
Then grind in a blender with just enough water, and pinch of salt
to make a thick batter. Keep aside.
In a heavy pan melt the brown sugar with 1 tbs of water.
Stir in the coconut and cook for about 10 minutes on low heat.
When the mixture thickens, add in the ghee and stir well.
Remove from the stove and let it cool well.
Toast the banana leaves one at a time over the flame.
The leaves will become pliable.
Spread a small ladle full of the batter over the toasted leaf.
Place a tablespoon of the sweetened coconut over this.
Spread the coconut evenly.
Fold the banana leaf in the middle and press in the sides to close well.
Bring water to boil in a idli steamer.
Place the stuffed banana leaf flat inside.
Steam for about 15 to 20 minutes.
As it cooks the ellai adai absorbs the aroma of the toasted banana leaves. Remove them from the steamer, peel off the the banana leaf
wrapper and serve.
[html:0f5e5beca9]
[/html:0f5e5beca9]
Chefs are just like children.
They should be seen not heard.
-
20th March 2010, 07:25 PM
#47
Senior Member
Diamond Hubber
Kugan's Kitchen
Sonu, please give me sometime,
I have too many things up my sleeve.
I will post the recipe soon for you.
Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
-
20th March 2010, 07:56 PM
#48
Senior Member
Regular Hubber
Re: Kugan's Kitchen
Originally Posted by
kugan98
Sonu, please give me sometime,
I have too many things up my sleeve.
I will post the recipe soon for you.
Thanks. Kugan98
I know you are always as busy as the bee - that's why I told you to take your time....even if its a few months down the road. However, one thing I am sure...you will definitely oblige your fans..!!
-
20th March 2010, 08:09 PM
#49
Senior Member
Regular Hubber
Re: Kugan's Kitchen
Originally Posted by
kugan98
This is also a disappeared delicacy I believe.
People think its troublesome to do.
Its aroma will be so sweet, just out of the steamer.
ELLAI ADAI
Ingredients:
1 cup raw rice
1 cup brown sugar
2 cups fresh scrapped coconut
2 tbs of ghee
A pinch of cardamom powder
A pinch of salt
10 banana leaf pieces cut into 6 7 inch squares
Method:
Soak the rice for about 4 hours.
Then grind in a blender with just enough water, and pinch of salt
to make a thick batter. Keep aside.
In a heavy pan melt the brown sugar with 1 tbs of water.
Stir in the coconut and cook for about 10 minutes on low heat.
When the mixture thickens, add in the ghee and stir well.
Remove from the stove and let it cool well.
Toast the banana leaves one at a time over the flame.
The leaves will become pliable.
Spread a small ladle full of the batter over the toasted leaf.
Place a tablespoon of the sweetened coconut over this.
Spread the coconut evenly.
Fold the banana leaf in the middle and press in the sides to close well.
Bring water to boil in a idli steamer.
Place the stuffed banana leaf flat inside.
Steam for about 15 to 20 minutes.
As it cooks the ellai adai absorbs the aroma of the toasted banana leaves. Remove them from the steamer, peel off the the banana leaf
wrapper and serve.
Aiyoo Kugan....I am so hungry after seeing the lovely adai. Its one of my favourites. My late aunty used to do it.
I ate once another adai made out of sugi flour....and the filling is coconut+white sugar + cardomom powder. It was very tasty. But when I tried it out the taste was there but it was hard. The ones that aunt (fren) made was soft and it was white.
Now I am wondering whether she had made the dough with both sugi/rice flours.. She didn't want to give the recipe....and she has since passed away. Her recipe is gone with her coz her children are not into our traditional cooking - very westernised in their way of life.
Have you made it before? We must keep up with our old traditional recipes and shd not let it disappear.
-
20th March 2010, 08:27 PM
#50
Senior Member
Veteran Hubber
Bookmarks