Kugan's Kitchen Part 7

[uwitiusoj]

Dear Sangeetha, thanks for your nice post. Please do not hesitate to ask any of your questions.
Sometimes I could be wrong.

Sangeetha, in cake making and cookies, you have to strictly follow the recipe as per measurements.
Other wise your baking would be a flop.

In cooking, the recipe is only a guideline as to how the dish is made and also what ingredients go into it.
The chilli, sourness, salt and things, we add according to our likeness and how our family likes.
You can make the chilli paste and store it in your fridge. I do not like the sambal olek

You can add chilli, as to how much your family likes the heat, not necessary the whole paste. Sauces too the same.
As per my house, I love a little bit more sour, my co-sister does not like sour things.
So when I make sambals, rasams, puli kulambus, I take into consideration her tastes.
once in a way, I will cook little as per my taste

I did not know that they had dark soy sauce in US. I walked so many times, looking so closely in the sauce section.
Finally, I picked up courage and packed a big bottle of our Malaysian dark soy sauce to be taken to US.
My heart was in my mouth till I cleared the immigration in US.


Good news for you Sangeetha, do you know that you can make egg less achu murukku.
Try it out for this Deepavalli. We are very strict vegetarians, not even eggs.
Our children miss out on lot of cakes and things because of eggs.
They had a big debate with the elders in our house, regarding egg, and lost out.

Thanks Sangeetha, I feel very happy sharing, what ever I know with you.
I have got a tapioca recipe, that is very common in Malaysia.
I will post it for you.
Thanks and take care, Kugan

then you are like me. I too like sour dishes. every time I pass through immigration same thing here, heart will be beating at a different range. madam always bring one extra baggage. fulla foods, some swami padams, few indian dresses which all my family gave. but mostly the baggage is full of foods. friendsku gifts sweet snacks for them etc. only this time I learnt what is very imp to bring and what is less imp.

Will you use malaysian dried red chilles for these kind of paste or the indian ones. When ever I visit chinese stores they sell lot of whole long red chilles in packets and its cheap compared to indian but i do not know how spicy it will be so never buy.

I also buy mexican arbol peppers ( kaanja neeta milagai ) it looks light in color compared to our neeta milagai but sema kaaaaaaaaaaaram.