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20th June 2008, 10:32 AM
#21
Senior Member
Diamond Hubber
Kugan's Kitchen
Another method is,
2o pips of garlic
15 dry red chillies
1 tsp tamarind paste
little jaggery
salt to taste
2 tbs of oil
Method:
soak the dry chillies for 1/2 an hour.
Squeeze the water, then grind everything except the oil.
Then in a pan fry the paste till all the moisture evaporates.
Then add in the oil, mix nicely. Remove and serve.
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20th June 2008 10:32 AM
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20th June 2008, 10:41 AM
#22
Senior Member
Diamond Hubber
Kugan's Kitchen
[tscii]Quick meal for batchelors.
FRIED PENNE
Ingredients:
2 cups penne
1 onion chopped
1 tomato chopped
2 pips garlic chopped
1 green bell pepper cut into small cubes
4 tsp tomato sauce
1 tsp meat masala powder
3 tsp oil
Method:
Boil the penne with salt till cooked
Drain and rinse in cold water.
Add ½ tsp of oil to the cooked pasta
To keep them separate.
Heat 3 tsp of oil in a wok.
Add onions, garlic and sauté till the onions
Are transparent. Add in the bell pepper, tomatoes
Sauté for about 2 minutes. Add in the tomato sauce
Salt, pepper powder and the meat curry powder.
Fry for a minute, add the cooked pasta.
Mix well with the masala. The pasta is ready to serve.
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20th June 2008, 10:54 AM
#23
Senior Member
Veteran Hubber
:wow: nice thread
nandu fry or nandu curry eppadi seiradhunnu sollunga..pls...
thanks in Advance...
Seven social sins:
1.Politics without principles
2.Wealth without work
3.Pleasure without conscience
4.Knowledge without character
5.Commerce without morality
6.Science without humanity
7.Worship without sacrifice
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20th June 2008, 11:12 AM
#24
Senior Member
Diamond Hubber
Kugan's Kitchen
[tscii]Here is the crab recipe.
CRAB PERATTAL
Medium crabs 6
Big onion 1 sliced
Grated coconut 3 tbs --stir fried
Kas-kas 1 tsp --stir fried
Aniseed 1 tsp --stir fried
Pottu kadalai 1 tsp or channa dal
Garlic paste 1 tsp
Ginger paste 1 tsp
Fish curry powder 1 tbs
Chilli powder 1 tsp ---for extra hot
Tumeric powder ¼ tsp
Tamarind juice ½ cup from a small marble sized tamarind ba#ll.
Salt to taste
Oil about 2 tbs
For tempering
One inch cinnamon stick 1
Cloves 2
Cardamoms 2
Star anise 2
Curry leaves 1 stalk
Method:
Clean the crabs, remove the shell. Break off the legs and also the claws.
Use your chopper and bash the claws once.
Pound the small legs in a pounding stone . Add ½ cup of water and squeeze out the juice.
Discard the legs.
Grind to a paste, the fried coconut, kas-kas, aniseed, and pottu kadalai.
Make a paste with fish curry powder, chilli powder,and tumeric powder.
Heat the kadai with oil. Add in the spices , when they splutter, add in the sliced onion, and let it turn limp. Add the garic and ginger paste, fry for a second..
Add in the fish curry paste mixture,and the coconut paste mixture.
Fry nicely, add in the tamarind juice, and juice from the crab legs.
Add salt to taste, and the curry leaves. Let it boil,till the gravy is a bit thick..
Add in the crabs and the bashed claws , give a good stir, so that there is masala on the crab pieces.
Dish out as soon as the crabs are cooked, and serve with steaming rice.
Note: Keep a box of tissue by the side to blow your nose while eating the crabs.
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20th June 2008, 12:25 PM
#25
Senior Member
Diamond Hubber
Kugan's Kitchen
[tscii]Try this rice uppuma for a change.
RICE RAVA UPPUMA
Ingredients:
1 cup rice rava
5 green chillies sliced
1 tsp crushed pepper corns
2 tbs fresh coconut (optional )
2 tbs green peas ( optional) I did not use
1 tbs chopped coriander leaves
2 ½ cups water
2 tbs oil or ghee
Salt to taste
For seasonings:
½ tsp mustard seeds
1 tsp urad dal 2 tsp
1 tsp cumin seeds
2 tsp bengal gram dal
1 pinch of asafotida
1 sprig curry leaves
1 tbs cashew nuts (optional )
1 dried red chillie cut into small pieces.
Method:
Heat a wok, and pour in the oil or ghee.
Add in the seasonings one by one and fry till the dals
Turn slightly brown. adAdd in the sliced chillies .
Stir for a moment, add in the water, salt and pepper corns.
You can add in the green peas now if you are using.
Bring to a boil, reduce the heat and add in the rava little by little
While stirring it slowly. Stir well so that all the spices
Have mixed well. Close with a lid and let it cook for a minute
On a very, very slow flame. Stir now and then cook till all the
Water is absorbed. Now add in the fresh coconut and stir well.
Remove from the stove and garnish with coriander leaves.
Serve with the chutney of your choice.
I have tomato thokku with the uppuma.
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20th June 2008, 12:32 PM
#26
Senior Member
Diamond Hubber
Kugan's Kitchen
My Imageshack is giving me some problem.
I will upload the picture later. Thanks.
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21st June 2008, 08:15 PM
#27
Senior Member
Diamond Hubber
Kugan's kitchen
[tscii]Now for a panner dish.
PANNER DELIGHT
Ingredients:
300 grms panner or tofu cut into rectangles and lightly fried
300 grms of button or oyster mushroom sliced
2 big onions chopped
2 tomatoes chopped
5 green chillies slit into 4 and cut across
2 tsp chillie powder
1 tsp cumin seed powder
½ tsp gram masala powder
2 tsp of ginger garlic paste
1 cup thick curds beaten well ½ cup of water
10 cashew nuts
Salt to taste
oil
To be sauted and ground:
1 cup chopped onion
1 ½ cup chopped tomatoes
10 cashew nuts
Method:
Pour 2 tbs of oil in a wok, add the cashew nuts, green chillies
Onions, ginger garlic paste and sauté till the onions are lightly
Brown. Then add in the tomatoes and stir for a minute.
Now add in the ground masala and stir for another minute.
In the mixture now add the chillie powder, cumin powder,
Gram masala powder salt and mix well.
Now add the well beaten curds and cook till the oil rises.
Add in the mushrooms and panner and cook till the mushrooms
Are cooked. Garnish with coriander leaves and serve.
This dish will look grand when served with naan or chappati
To our guests.
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Chefs are just like children.
They should be seen not heard.
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22nd June 2008, 08:52 AM
#28
Senior Member
Diamond Hubber
Kugan's Kitchen
[tscii]Try this thokku you will love it.
TOMATO THOKKU
INGREDIENTS
Ripe Tomatoes 1 kg
Tamarind 80 grms
Chilli Powder 70 grms
Mustard 2 tbsps
Fenugreek 2 tbsps
Asfoetida 1 teasp
Salt 2 tbsps – or to taste
Oil 250 ml – or 1 cup gingly oil
Mustard 1 teasp - for tampering
METHOD OF PREPARATION
Wash and wipe dry the tomatoes. Put them in a deep bowl, and steam it in a steamer, till the skin shrinks.
Remove the bowl from the steamer.
Remove the tomatoes with a perforated spoon.
When the tomatoes become cold, remove the skins and blend it in a blender.
There will be tomato juice in the bowl.
Soak the tamarind in the juice. (add little hot water if the juice is not enough )
Make a thick extract,remove all fibres and scum.
Roast the funugreek and mustard , and powder it.
Take a kadai , pour the oil and put mustard on low flame. When mustard starts to crackle, add the asfoetida, the tomato pulp, and the tamarind extract.
Let it boil, till the water evoparates.
Keep stirring all the time.
Now add the chillie , mustard, and fenugreek powders, and also the salt.
Stir till the oil starts leaving.
Remove it and let it cool. When cold, fill up in a clean bottle.
It keeps well in a fridge for about 2 months.
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Chefs are just like children.
They should be seen not heard.
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22nd June 2008, 09:02 AM
#29
Administrator
Platinum Hubber
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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22nd June 2008, 07:36 PM
#30
Administrator
Platinum Hubber
Apologies to Kugan98, who has clarified some of my doubts.
Please continue your good work, uninterrupted, henceforth.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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