Kugan's Kitchen Part 7

[dev]

Dear Dev, thanks for your nice answer.
I was having a wrong idea about substitutes.
Well I would like to try out the stevia, can you buy in any medical shops.
How do you use it in coffee or tea. Also how to use in cooking.?
I am very much interested in this. Thanks Dev, take care, Kugan

K, I'm not sure if U'll get in medical shops... maybe U should try in health food stores... I bought mine from an organics store... Stevia usually comes in 3 forms- just the leaves dried and powdered, stevia drops and stevia tablets. I bought the tablets as I was not sure how we'll like it and the others were in larger quantites n expensive... but next time I'll try the leaves...

As for the tabs, I use it in tea and juices...the sweetness from stevia is diff from normal sugar and needs some getting used to... I use 1 tab of stevia and 1 tsp of sugar for a big cup of tea...I add it once we take the tea off the stove...for juices I use the same 50:50 ratio...1 stevia tab equals 1 tsp of sugar... Gradually we can reduce sugar and increase stevia if we start liking the taste...

See if u can get any useful infor from these links...
http://www.stevia.com.my/
http://thestar.com.my/news/story.asp...736&sec=nation
They say we can prepare sweets using stevia but I din't try it yet... maybe we can use in kesari,payasam kind of stuffs but for those that need sugar syrups, I doubt if it'll be good as stevia doesn't thicken like sugar...I mean it will not become pisu pisu kind of...I'll let u know if I try sweets with it...

[gulabjamun]

Kugan, thanks for the nice Kung pau recipe. I tried it at once and it was soooo tasty.
Thanks for giving us such nice easy recipes.
Dev you can try it with panner if you do not like tofu.

[kugan98]

Thanks Roshan for all your nice posts.
I have posted some Sri Lankan recipes before.
My favourite used to be Sri Lankan chicken.
Also some masi sambols and cubed rice.
Thanks Roshan, take care, Kugan

[kugan98]

Gurocho anneh, I have an idea.
grind your chillie paste with shrimp paste , shallots and garlic
heat oil and cook the chillie paste till oil seperates.

now use this chillie paste and make your anchovies sambal.
do not use tamarind, use vinegar instead.
No water at all, in that way, you can keep and scoop your sambal.
That too I think, may be a week, not months.
Sorry, I cannot try it out because of the anchovies.

My family is sambal crazy.
We make brinjal sambal, bitter gourd sambal, onion sambal,
tofu sambal, long beans sambal and so on.
Our children will demand rice cooker, cooked rice when sambals are made.
Otherwise it is par boiled, brown rice only
Thanks and take care. Kugan

[kugan98]

Friends morkulambu is nothing new to every one.
My relative made a small twist in this morkulambu.
It was very tasty, try it out friends, Kugan.







ASHGOURD MORKULAMBU

Ingredients:

(A)
1 tsp oil
½ tsp mustard seeds
½ tsp cumin seeds
5 dried chillies cut into pieces
1 sprig curry leaves
250 grms ashgourd cut into slightly big cubes
¼ tsp tumeric powder
1 cup of water
Salt to taste

(B)
Masala To Grind:
¼ cup of grated coconut
1 tbs raw rice
1 tbs cumin seeds
2 green chillies

(C)
3 green chillies slit
1 tbs roasted urad dal powder
2 cups well beaten sour curds

(D)
2 tbs cut coriander leaves
1 ½ tsp of coconut oil

Method:

Heat a pan and add in oil, mustard seeds, cumin seeds curry leaves and dried chillies.
Saute well, now add in the ashgourd, tumeric powder and stir well.
Add in the water and salt and let it cook.

Now add in the ground masala and the slit green chillies.
Cook well again for about 5 minutes. It should boil well.
Add in the roasted urad dal flour, give a good stir.

Add in the beaten curds, and boil well for 5 minutes.
Lastly add in the cut coriander leaves, remove.
Pour in the coconut oil lastly on top of the gravy.
The gravy should be a little thick.

[kugan98]

Dev, thanks for your nice info on stevia.
I was surprised because the links you gave are all from Malaysia.
Will soon buy and let you know.
Thanks for all the trouble you are taking Dev.
Take care, Kugan

[dev]

K, malaysia links thandhaal thaane ungalukku usefulaa irukkum... adhaan...

Morkuzhambu is diff with urad dal pwd n all... will try it...

K, did I tell u that I tried the fanta cake last week?... it was good but nowhere near Jayaram bakery stuff...

[kugan98]

Thanks Dev, for your nice post.
Thanks a lot for the links.

You did not tell me about the fanta cake.
Please post the recipe, so that I can try it.
Enjoy your holidays. Take care, Kugan

[kugan98]

MY DEAR FRIENDS, KUGAN'S KITCHEN WISHES ALL THE
MOTHERS A VERY HAPPY MOTHER'S DAY.

M-O-T-H-E-R
"M" is for the million things she gave us,
"O" means only that she's growing old,
"T" is for the tears she shed to save us,
"H" is for her heart of purest gold;
"E" is for her eyes, with love-light shining,
"R" means right, and right she'll always be,
Put them all together, they spell "MOTHER,"
A word that means the world to us.

[sailu]

Kugan, am super super impressed with your culinary skills. Keep them coming. I haven't visited the forum in a long long time. Btw, I run a food blog on Indian recipes with a focus on Andhra cuisine.