Kugan's Kitchen Part 7

[meerra]

thank u meera for that tip abt pizza dough have not heard abt it. now that i have confidence i am going to make it often. also just because of this forum i learn abt the protien flour for bread.

Thanks Sangeetha for your nice post.
Glad that you are learning new dishes.
Have confidence in your self first, every thing will fall right.
Thanks and take care, Meerra

[meerra]

Thanks Meeraa for your response and the pictures,

Good idea about cracked wheat, maybe i can try that.. rather than worrying about rice.
Actually i buy the idli rice packet from indian grocery. Donno what variety that is..
I will experiment with some varieties.. The problem is i do not know the water ratio.. that is needed for different types..
need to play around with that also i guess..

And thanks to you n sangeetha for the note on mortar pestle, i got one from korean store..

lakme -

Thanks for your response.. Is the cooking time same for both white and brown rice? and the water also?

Thanks Priya for your nice post.
Priya how do you cook your rice? Is it by absorbing method?
Why don't you drain out the water after the rice is cooked.?
Brown rice takes longer time to cook than our normal rice.
Thanks and take care, Meerra

[meerra]

dev made ur uppu paruppu third time liked it a lot. thanks.
have to try other kongu spls. sprouting method by kugan step by step is very useful. tried kugans masala chai and it was very nice. u all r real experts in cooking. and happy tat atleast now i am learning a lot.

one stupid basic question. can any one tell me how to make the road side tea shops chai. the nair ones (kerala shops with small mini bakery every where in taminadu). i really like those type of chai. spl chai has elachi and ginger and the simple ones i need both.

Thanks sangeetha, yes, Dev's uppu paruppu rice is very tasty.
She has given many kongu style dishes.
Wait till Kugan comes, may be she can give the recipe for the Nair chai.
Thanks and take care, Meerra

[meerra]

is this what you are talking about?

Thanks Mexicomeat for the nice link.
Take care, Meerra

[meerra]

Hello everyone... ellorum sugamaa?
Have some chaaya...

Thanks NOV uncle for the nice treat.
Last week I made the masal vadai for tea.
The remainder I made into vadai curry.
Thanks and take care, Meerra

[meerra]

இன்னாது ? சாயாவா ?

மாயா மாயா எல்லாம் மாயா

( பின்னே tummies will not get filled up with pictures... )

Madhu uncle, enna polambal?
Just enjoy the picture that NOV uncle sent.
Thanks and take care, Meerra

[meerra]

Meera

Your style of posting is so similar to kugan akka. Confusion

Continue your good work ...

P.S unggalukku, ellameh santhegam thaan.
I was trained by Kugan, so I am like Kugan.
Please check the IP, if you are still confused.
Thanks and take care, Meerra

[meerra]

A simple orange cake

EGGLESS ORANGE CAKE

Ingredients:

2 ½ cups all purpose flour
2 tsp baking powder
1 tsp baking soda

1 cup orange juice
1 cup melted butter
1 ¼ cup condensed milk
2 tsp vanilla essence
½ tsp orange zest

½ cup milk, use if needed

Method:

Sieve the baking powder, soda and flour, twice.
Put the flour in a bowl, make a well in the centre of the flour.
Pour all wet ingredients, except the milk into the flour.
Mix well without lumps. The consistency should be drooping.
If not add the milk little by little till you get a drooping consistency.

Preheat the oven to 175 degrees C.
Grease and line a cake tin with parchment paper.
Pour the mixed ingredients into the greased tin.
Now place the cake tin in the middle rack and bake for about 40 minutes.
Or till a toothpick inserted into the centre of the cake, comes out clean.
Allow to cool on a rack. Cut into slices.
Or you can ice the cake with orange butter icing.

[FernGraebn]

Wow meera.. minnal responses..

Ya actually i too like to drain the water. At home they do that.. But i dont have the needed vessels for it..
didnt bring much stainless steel vessels from india.. just cooker.. i do not know what to buy here.. Its a big confusion!

And with the mortar and pestle, i'm making fresh ginger garlic paste as n when needed. Its so easy also..
thanks !!

Thanks Priya for your nice post.
Priya how do you cook your rice? Is it by absorbing method?
Why don't you drain out the water after the rice is cooked.?
Brown rice takes longer time to cook than our normal rice.
Thanks and take care, Meerra

[meerra]

Wow meera.. minnal responses..

Ya actually i too like to drain the water. At home they do that.. But i dont have the needed vessels for it..
didnt bring much stainless steel vessels from india.. just cooker.. i do not know what to buy here.. Its a big confusion!

And with the mortar and pestle, i'm making fresh ginger garlic paste as n when needed. Its so easy also..
thanks !!

Dear Priya, you do not need stainless vessels from India.
I have a pot which I bought in "Bed Bath And Beyond"
I can cook 2 cups of rice in that pot.
The brand name is "Cuisinart"
The cover has holes and you just need to hold the pot handle and cover tightly.
You can drain it in your sink, very easy.
You can see the picture of the pot, why take in unnecessary carbs.

Glad that you are making fresh ginger and garlic paste.
You can smash the garlic if a recipe needs, smashed garlic.
I also pound the ingredients for rasam in this motar.
Thanks and take care, Meerra

The Pot And The Cover:


The Brand: