Kugan's Kitchen Part 7

[kugan98]

kugan: You are welcome to spend the next summer with us! May be, you can teach aunty how to make some Malaysian dishes!

Thanks uncle for your invitation.
Let me start packing now itself
Of course I will teach aunty what ever she wants to know from me.
Thanks and take care, Kugan

[kugan98]

enathu ithu simple lunch ah ?? rendu vEla saapidalam pola iruku

Dear P.S Tamby, the rice is only a small bowl measurement.
Enna konjam extra side dishes, kesari, vadai, payasam.
Once in a way no harm in enjoying, little extra food
Take care, Kugan

[kugan98]

Kugan, I followed your recipe today. It turned out well. I layered mine with 3 different colours. Thank you.

Welcome to the forum Ratchasi (joking)
Glad that the recipe turned out well for you. well done
Would have loved if you had posted the picture.
Thanks, please do drop in when time permits.
Your feed backs are very important to us.
Thanks and take care, Kugan

[kugan98]

My dear friends, Meerra, emailed me this recipe and picture.
She asked me to post it in the forum for her. Thanks, Kugan


STUFFED CAPSICUM

Ingredients:

4 medium capsicums

20 grms butter or oil
2 pips garlic crushed
1 tsp cumin seeds ground
1 tsp chillie powder
1 stick celery trimmed and thinly sliced
1 leek, trimmed and thinly sliced

400 grms potato boiled and cubed small
400 grms tomatoes diced
1 tsp vegetable stock powder
¼ cup water

¼ cup parsley chopped
Salt to taste
Pepper to taste

3 tsp olive oil
Grated cheese for garnishing

Method:

Preheat oven to 180 degrees C. line a roasting tray with aluminum foil.
Slice tops from capsicum, scoop out seeds and membrane.
Stand the capsicums in prepared tray.

Melt butter in a non- stick pan over medium heat.
Add in the garlic, cumin, sauté for a second.
Add in the chilli powder, celery and leek.
Cook for a minute until aromatic, add in potatoes, tomatoes, stock powder and water.

Reduce heat to low and simmer for 5 to 10 minutes.
Cook till the sauce thickens , remove from heat.
Add in the parsely, salt and pepper to taste.

Spoon the warm mixture into capsicums. Drizzle with olive oil.
Bake for about 30 minutes until the capsicums have softened, and skins begin to blister.
Remove the tray, sprinkle the top with grated cheese.
Put back in the oven for the cheese to melt, remove and serve.

[uwitiusoj]

thanks to meera for the wonderful and tempting recipe


K i tried the gai choy with ur stir fried bok choy recipe (simple onion garlic ginger) romba abarem. will do it again. also made ur tofu with bell pepper recipe super pongo.

[kugan98]

thanks to meera for the wonderful and tempting recipe


K i tried the gai choy with ur stir fried bok choy recipe (simple onion garlic ginger) romba abarem. will do it again. also made ur tofu with bell pepper recipe super pongo.

Thanks Sangeetha, your feed backs make me very happy.
It makes me want to post more recipes for you.
Thanks and take care, Kugan

[rose75]

Kuganka, thanks for the nice Western dish.
I have been wanting to do something like that for a long time.
Will soon post the feed back after trying.
Rose

[gulabjamun]

Kuganka, have you any cake recipe that uses coco cola,

My friend told me that her mother made a cake using

Coco cola. I cannot believe her. Post the recipe for me

If it is true. Gulabjamun

[uwitiusoj]

K i sometimes do take pics when ever i do ur cooking and so much want to share the outcome with u. but i feel so ashamed that it is an insult to the chef like u . so will not. but after seing ur reply i thought why not share the outcome so that it keeps u motivated. yesterday samyal was radish flex seeds pwd and millet pwd chapati. ur tofu bell pepper, the gai choy (ur bok choy style) ur restaurant style dal. though all was super hit bare with my visual result






20130808_164345.jpg

[madhu]

K i sometimes do take pics when ever i do ur cooking and so much want to share the outcome with u. but i feel so ashamed that it is an insult to the chef like u . so will not. but after seing ur reply i thought why not share the outcome so that it keeps u motivated. yesterday samyal was radish flex seeds pwd and millet pwd chapati. ur tofu bell pepper, the gai choy (ur bok choy style) ur restaurant style dal. though all was super hit bare with my visual result
20130808_164345.jpg

They look yummy you could have taken separate pictures of each item so that the sound of ambience ( ) will become slurpy !