Kugan's Kitchen Part 6

**groucho070** · 14th March 2011, 08:20 AM

This thread is a testimony to some of the Hub member's generosity. I am a silent follower, and I think it's about time I say thanks to Kugan and the rest of the contributing members here. Adikkadi vanthuttu poguren. Kugan, get well soon, or are you already up and kicking some rear ends?

**Google Adsense** · 14th March 2011 08:20 AM

**suvai** · 14th March 2011, 09:21 AM

raj nga.....:rotfl::rotfl:
nalla irukeengala?

groucho nga....actually for a second i thgt i was in the wrong thread seeing yr name ...:noteeth:
welcome!! welcome!!
plz do share your kai vannam in the kitchen with all of us too :-)

**groucho070** · 14th March 2011, 09:31 AM

Appadi onnum kilzhikkala, suvai-nga. Weekend amachoor cooking-theyn. Looking for really good vegetarian, especially keera vagaigal cooking so I can get my vegetable-avoiding wife to eat. I need to check the earlier posts, I suppose. Thanks for the welcome.

**selvieam** · 14th March 2011, 09:41 AM

suvai, dont worry about the cake sothapal. coz of u we all learnt that curd should be in room temperature. i am planning to do on wednesday.

i will keep ur points in mind.

**selvieam** · 14th March 2011, 09:42 AM

dev,
nice kitchadi receipe. i love all type of uppuma's and kitchadi. will try ur receipe next time. i never try with that ground paste.

**selvieam** · 14th March 2011, 09:43 AM

kugan,

take care of ur health. donot strain. whenever u get sleep , u just sleep donot worry about the timings.

**groucho070** · 14th March 2011, 09:56 AM

One kosteen for the experts here: What is the ratio when making garlic/ginger paste? I saw in some cooking show suggesting that it should be around same size or something?

**Roshan** · 14th March 2011, 10:50 AM

Originally Posted by groucho070

One kosteen for the experts here: What is the ratio when making garlic/ginger paste? I saw in some cooking show suggesting that it should be around same size or something?

Grouch, as Suvai mentioned seeing your name even I thought I am in the wrong thread or your are in the wrong thread

I make the ginger-garlic paste with the same proportion of both and I grind it using vegetable oil instead of water. With oil you can preserve it for long, it gives a nice smell and it doesn't turn green.

**groucho070** · 14th March 2011, 11:00 AM

Thanks Roshan. I shall opt for vegetable oil next time. But then, there are only so much you can stuff into a blender. Yeah, guess you will see more of me here and there goes the thread's dignity.