Kugan's Kitchen Part 7

[uwitiusoj]

K,

Kalakarenga epdi thaan u get recipes like the patties I do not know. but sounds healthy and tasty. will definitely try out. Thanks for the fried magie mee recipe.

Nov anna thanks for the recomendation, I am not going to leave K, pera sollitengala. K the rice noodle u showed both thin and medium i have them in my pantry, so please post recipes using rice noodles when ever u r free. I am so eager because i Know the result of the recipe before i even cook.

Also K I went to one gathering, that mami is treating the thin rice noodles as sevai. she boils and served it along puliserry pappadam and payir. the combo was excellent. The puliserry was made with coconut and yoghurt but was not like more kulambu. the combination took me to India.

She said she also makes coconut sevai and tamrind sevai using the same chinese thin rice noodles.

tomorrow and sunday I have invited people for lunch maruvirundu so will be busy.

[uwitiusoj]

Easy Coconut Rice

Coconut - 1 moodi (1/2 of a full coconut)

White sesame seeds - 1 table spoon

Raw Rice - 1 1/4 cup

Salt as required

Seasoning - Mustard seeds - 1 tsp, urad dal - 1 tsp, channa dal - 1 tsp, cashews - 10, coconut oil - 1.5 table spoon, red chillies - 4, curry leaves - 10

Boil the rice to the right consistency and spread them in a oven tray. sprinkle very little oil and salt and mix very gently and allow them to cool.

break the coconut into tiny peaces and grind them along with the sesame seeds without water to coconut scrapping consistency.

Season the given items one by one in coconut oil and add finally add the grinded coconut and sesame seeds fry them unitil the coconut turns pink. Once it turns pink turn off stove , add required salt allow this to slightly cool and mix it with rice very gently. Pair it with a protien ( boiled eggs or tofu curry ) and a vegetable subzi to make it a complete meal.

[uwitiusoj]

K neenga sollitengala inime murugai keerai poriyaluku ghee thaan

[kugan98]

NOV anneh, thanks for the rainbow cheese cake. It looks very beautiful.
I am sure one has to put in lot of hard work to get that effect.
Thank you very much NOV anneh. Kugan

[kugan98]

K,

Kalakarenga epdi thaan u get recipes like the patties I do not know. but sounds healthy and tasty. will definitely try out. Thanks for the fried magie mee recipe.

Nov anna thanks for the recomendation, I am not going to leave K, pera sollitengala. K the rice noodle u showed both thin and medium i have them in my pantry, so please post recipes using rice noodles when ever u r free. I am so eager because i Know the result of the recipe before i even cook.

Also K I went to one gathering, that mami is treating the thin rice noodles as sevai. she boils and served it along puliserry pappadam and payir. the combo was excellent. The puliserry was made with coconut and yoghurt but was not like more kulambu. the combination took me to India.

She said she also makes coconut sevai and tamrind sevai using the same chinese thin rice noodles.

tomorrow and sunday I have invited people for lunch maruvirundu so will be busy.

Thanks, thanks Sangeetha for your nice post and ideas.
Meerra once posted a recipe for potato patties. I just added few things more and made it into the combo.


Sangeetha, I have tried making sevai using the rice noodles, I still prefer using our iddiappam or thin semiya.
The taste is different. You should have asked the mami for the puliserry recipe. We all could have tried making it.

I was just imagining how you would be running around for the maruvirundu.
Let us know what you cooked and how you managed. We took can pick few tips from you.
Thanks and take care, Kugan

[kugan98]

Easy Coconut Rice

Coconut - 1 moodi (1/2 of a full coconut)

White sesame seeds - 1 table spoon

Raw Rice - 1 1/4 cup

Salt as required

Seasoning - Mustard seeds - 1 tsp, urad dal - 1 tsp, channa dal - 1 tsp, cashews - 10, coconut oil - 1.5 table spoon, red chillies - 4, curry leaves - 10

Boil the rice to the right consistency and spread them in a oven tray. sprinkle very little oil and salt and mix very gently and allow them to cool.

break the coconut into tiny peaces and grind them along with the sesame seeds without water to coconut scrapping consistency.

Season the given items one by one in coconut oil and add finally add the grinded coconut and sesame seeds fry them unitil the coconut turns pink. Once it turns pink turn off stove , add required salt allow this to slightly cool and mix it with rice very gently. Pair it with a protien ( boiled eggs or tofu curry ) and a vegetable subzi to make it a complete meal.

Thanks Sangeetha for the Easy Coconut Rice. I make a little different.
I will try out your version too. Navarathiri is coming, so no problem.



Here is my version.

COCONUT RICE
Ingredients:

2 cups rice cooked with salt.
1 cup freshly grated coconut
1 tsp mustard seeds
1 tbs urad dal
1 tbs channa dal
2 dried red chillies cut into pieces
1 green chillie finely cut
1/4 cup halved cashew nuts
2 sprigs curry leaves
2 tbs ghee

Method:
Spread the cooked rice in a large dish
Heat a tbs of ghee in a wok,
Add the grated coconut and panfry on a medium heat,
Till the flakes turn golden brown.
Remove and spread it on the rice.
Heat another tbs of ghee, add the mustard seeds.
Add the two dals and fry. Lower the heat and add
The dried chillies, green chillie, cashew nuts, and curry leaves.
Fry until the cashew nuts are slightly brown.
Remove it from the stove, and pour it over the rice.
Stir gently to coat the rice with the fried coconut flakes,
and spices. Serve warm or cold.

[kugan98]

Dear Sangeetha, this recipe is for the yellow noodles. You can get them fresh in Lotte Supermarket.

Here we call it "mamak mee"


MEE GORENG

Ingredients:
12 dried chillies )
1 large onion )
4 cloves garlic ) grind the three ingredients.

4 Tbs oil
300 grms fresh yellow noodles
1 large onion sliced
150 grms beansprout
1 large potato boiled and cubed
1 stalk of mustard leaves, cut into 2'' in length
1 egg (optional )
2 tomatoes quartered
2 tbs tomato sauce
1 tbs chillie sauce
1 tsp salt

3 red chillie sliced
1 whole spring onion chopped
1 lime wedge

Method:
Heat 2 tbs oil in a wok and fry the ground ingridents
Until fragrant. Remove and keep aside.

Heat remaining oil and fry the sliced onions until transparent.
Then add the bean sprouts, mustard leaves, and the potatoes.
Stir fry quickly for 1 minute.

Put the noddles and fry well for 3-4 minutes.
Make a well in centre of noodles, then add in the egg,
tomatoes, salt ,tomato sauce, chillie sauce and the ground paste

And stir well. Now push back the noodles and give a good stir.
Remove from fire and garnish with the red chillie, spring onion and lime wedge.


NOTE: you can omit the egg if you do not use it.

[NOV]

Picture of the day.....

[kugan98]

Thanks NOV anneh for the pasalai keerai kutoo.
Add little melted ghee on top while serving with steaming rice
Thanks anneh, Kugan

[kugan98]

Dear Sangeetha, I can see you very tired after the maruvirundu.

Here is the recipe for thin rice noodles or as we call bee hoon.
It is like pizza, you can throw in what ever you like.
Vegetables, seafood, meat, egg and so on. Mine all vegetarian. Kugan.

FRIED BEE HOON

Ingredients:

2 tbs oil
2 pips garlic chopped
2 pieces tofu cut and fried
½ cup of mushroom sliced

Chilli paste:
2 fresh red chillie
3 dried chilli
1 pip garlic
3 shallots
Grind all into a paste

Sauce , mix in a bowl:
1 tbs sweet chilli sauce
1 tbs tomato sauce
1 tbs light soy sauce
1 tsp vinegar
1 tsp sesame oil
Salt to taste

300 grms dried bee hoon, soaked with hot water until soft and drained.

100 grms pak choy cut into 3 inches in length
100 grms bean sprout

Little spring onions cut
Little fresh red chilli sliced
1 small lime

Method:
Heat the oil in a wok, saute the chopped garlic until a nice aroma comes.
Add in the fried tofu and the sliced mushrooms. Add in the chilli paste.
Stir fry until fragrant.

Add in the sauces , followed by the bee hoon. Stir fry for about 10 minutes.
See that the bee hoon is cooked and mixed well with the sauce.
Add in the pak choy and bean sprout, continue to fry for another 5 minutes.

Remove and garnish with the spring onion and cut chilli.
Serve with the small lime.