Kugan's Kitchen Part 7

[rajraj]

How are you Kugan? I have not visited this thread in a long time. Because, whenever I visit this thread I feel like taking the next flight, land in KL and camp in your place for a month to taste all those dishes you describe here! May be someday I will show up!

[kugan98]

Ramya, thanks for the link to your blog.
I will surely go through when I have the time.
Thanks and take care, Kugan

[kugan98]

Thanks uncle for your nice post.
It is nice to see you after a long time.
You are welcome to Kugan's house, any time uncle.
Hopefully you will not regret , after tasting Kugan's cooking
Thanks uncle, do drop in when time permits.
Take care, Kugan

[kugan98]

Dear friends, I am posting the recipe for calzone.

A calzone is an Italian dish which originates from Naples.
Calzones have become quite popular all over Italy and in many other parts of the word.
A calzone is a stuffed pizza , made with an outer crust of pizza dough and an inner filling that typically includes an assortment of cheeses, meats, and vegetables.
The pillowy savory pastries are , served at many Italian restaurants.



CALZONE

Ingredients:

Base:
3 cups all purpose flour
1 ½ tsp instant yeast
¼ tsp sugar
½ tsp salt
2 tbs olive oil
Water to make the dough.

Fillings:

1 tbs olive oil
½ cup onion chopped
1 cup brinjal cubed
½ cup capsicum cubed
1 cup mushroom sliced
½ cup carrots cubed small
1 tsp mixed curry powder
Little pepper powder
Salt to taste.


1 cup pizza sauce
Cheese as needed

Method:
Mix together all the ingredients for the base.
Add in water little by little to form a dough.
The dough would be little sticky. Cover with a clotha and let it double in size.

Heat a wok, add in the oil and the onions, saute well.
Now add in the cubed brinjals, stir fry and cook for a minute.
Now add in the capsicum, mushroom, carrots, curry powder, pepper and salt.
Sprinkle little water, stir fry and cook till the veges are cooked and dry.
Remove and let them cool.

Punch down the dough, divide into equal balls, about 8.
Take each ball and roll into a circle about 6 inches in diameter.
Apply pizza sauce on one half. Add in the little of the cooked veges.
Add in the cheese. Bring the other side and close, using water to seal the edges.

Use a fork to press pattern on the edges. Make 2 slits on top.
Brush with olive oil, bake in a preheated 200 degrees C oven.
Bake for about 20 minutes or until lightly browned.
Remove and let it cool for about 10 minutes. Slice and serve.



The Fillings:




Apply The Sauce:




Add The Fillings:




Fold And Press With Fork:





Baked Calzone:

[nithishri]

Thanks Nithisri for your nice post.
I have stayed in Virginia, there they have many Korean stores.
I am sure the Lotte, a high quality Asian supermarket has all the things.
LOTTE. Chantilly,VA. · Address: 13955 Metrotech Dr. Chantilly, VA 20151
I even get gonggura leaves there.

There are many more of them. try them out.


Nithisri, thanks for the gonggura togayal recipe.
I will surely try out your method.
Nithisri, I think I have posted two types of gonggura recipes.
One is the gonggura thokku, and another is gonggura kadayal.

Nithi, what I will do is, take young gonggura leaves, clean and remove the veins.
Add little oil and saute the leaves well.
The leaves will cook well in the oil and become mushy.
You need not boil the leaves.

My grandma will boil the old leaves, the water she will soak all her bronze things.
When washed will shine like gold.

Thanks for the recipe Nithisri.
Take care, Kugan

I did not know that the water in which we boiled the leaves can actually clean bronze..Nice tip akka
I stay in Dallas, Texas and we do have some korean stores here. I will check

I will surely check gongura thokku and gongura kadayal ...


Also water convollvulus kootu is yummmy... Thanks for all your recipes ka

[nithishri]

Calzone - stuffed pizza is definitely another must try .

It reminded me of Italian chicken croissant from Kolache factory ( A poland based restaurant)
Italian chicken croissant tasted very similar to the egg puffs made in India except the filling was basically small chopped chicken chunks and lightly spices.

Do post us the recipe of a basic croissant when you have some time ka

[kugan98]

Thanks Nithishri for your nice post.
Thanks for your compliments.

Nithishri I have posted the recipe for crossiants in page 42 of this thread.

Also the filling of the calzone is up to ones wish.
I have Indianised a bit by adding brinjal pieces and curry powder.
The only important ingredient one should not miss, is the sauce and cheese.
They give a very good taste to the calzone.
Normally the calzones will be big in size, they will slice them after baking.


Thanks and take care, Kugan

[kugan98]

Dear Rose, here is the recipe for the kangkong belacan.
Do try and post the feed back.



KANGKONG BELACAN

Ingredients:

2 tsp oil

To Grind Into Paste:
1 tbs dried shrimp, soaked in hot water and drained.
3 fresh red chillies
3 shallots peeled
1 tsp shrimp paste (belacan )

300 grms kangkong cleaned and cut
A pinch of msg
Little salt to taste

Method:

Heat the oil in a wok, add the ground paste and cook for 4 minutes.
There will be a nice fragrant, add in the cut kangkong.
Stir fry at high heat untill well mixed.
Add in msg and salt if needed.
Do not over cook the kangkong.
Serve hot over steaming rice.

[rose75]

Thank you very Kugan. The kangkong dish looks very yummy .
How did you cook it in your house ?
Kugan I have one more favorite . That is restaurant style Chinese greens with oyster sauce.
I always order this dish, when ever I go to a restaurant .
I hope you can post it for me. Take your time Kugan.

I will also try out the calzone recipe.
Thanks. Rose

[gulabjamun]

Thanks Kunganka for all your recipes. I will surely try out the Indian huge curry puff.
Your kangkong dish too looks very inviting. Waiting for the resturant style greens.
I too love that dish. What happened to all our friends? Holidays are over in Malaysia.
I cannot thank you enough for all your efforts. Thanks Kuganka.