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25th March 2012, 08:11 PM
#3831
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
Thanks Dev for your nice post.
My aunt says that it is 8 hours power cut in Madurai.
Anyway it will be a good exercise for house wives.
Try the coriander idli and see Dev.
Just for a change, we can make it.
Thanks, and take care, Kugan.
Chefs are just like children.
They should be seen not heard.
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25th March 2012 08:11 PM
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25th March 2012, 08:13 PM
#3832
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
Thanks Gulabjamun for your post and nice feed back.
Try our other dishes too. I think you are asking about the dinner rolls that they serve,
in the plane. Do not worry, I will post the recipe for you soon.
Thanks and take care. Kugan
Chefs are just like children.
They should be seen not heard.
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25th March 2012, 08:21 PM
#3833
Senior Member
Diamond Hubber
TEMPEH CURRY (Kugan )
Here Suvai the tempeh curry for you. Kugan
TEMPEH CURRY
Ingredients:
To Marinate And Fry:
300 grms tempeh cut into squares.
1 tsp chillie powder
Little tumeric powder
Little salt
Little sugar
1 tbs oil
1 large pip of garlic chopped
1 small bay leaf
4 cardamom pods
3 cloves
2 small cinnamom sticks
5 tbs of ground onions
¼ tsp sugar
2 tsp ginger paste
1 big tomato pureed
2 tsp red chillie powder
¼ tsp tumeric powder
300 ml coconut milk
100 ml water
3 green chillies, slit into 4 and cut across
Salt to taste
Method:
Marinate the tempeh with the chillie, tumeric, salt and sugar.
Keep aside for ½ an hour. Then deep fry till golden. Keep aside.
Heat oil in a pan, add in the chopped garlic, followed by the dry spices.
Let them crackle, then add in the onion paste and the sugar.
Stir fry till the paste turns brown in colour, or oil separates.
Add in the ginger garlic paste, tomato puree, chillie and tumeric powders.
Stir fry till all the spices are blended well.
Add in the coconut milk, water, the slit green chillies and salt.
Mix well and let the gravy come to a boil.
When you see the gravy bubbling, add in the fried tempeh pieces.
Cook on low flame till the gravy thickens. Taste for salt.
Remove and serve with white rice or roti.
It goes well with plain ghee rice too.
Chefs are just like children.
They should be seen not heard.
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25th March 2012, 09:34 PM
#3834
Senior Member
Veteran Hubber
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25th March 2012, 09:53 PM
#3835
Senior Member
Veteran Hubber

Originally Posted by
kugan98
Pidikalaina, ennaku anupungga.
Thanks, Kugan
ongaluku ilaatha saaapaadaa.....k....anupita poguthu..
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25th March 2012, 10:04 PM
#3836
Senior Member
Veteran Hubber
K, inga 10 hrs power cut... Irundhaalum naalnga plan panni correctaa current irukira samayathil maavu aaturadhu, araikira velai ellam mudichiduren... unannounced cuts irundhaal thaan kashttam...since the power goes off at the same time everyday, it's kind of ok...
Cori idli... kandippa senju paarkiren...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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25th March 2012, 10:11 PM
#3837
Senior Member
Veteran Hubber
Suvai, ingeyum adhe kadhai thaan... aatukkal kuda edho oru alavukku ok... ammi kallil naan inniku araikka aarambicha naalaiku thaan saapadu kidaikum... avalo expert naan...

Suvai, idli maavu ferment aagalane try dibba roti...http://www.4thsensecooking.com/2012/03/dibba-rotti.html
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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25th March 2012, 10:23 PM
#3838
Senior Member
Veteran Hubber
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25th March 2012, 10:30 PM
#3839
Senior Member
Veteran Hubber
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26th March 2012, 05:03 AM
#3840
Senior Member
Veteran Hubber
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