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21st June 2012, 11:47 PM
#561
Senior Member
Diamond Hubber
Dear Ramya
I loved all your mushroom recipes Looks yummy! Will try when I get time and mushroom! And happy birthday!
Anbe Sivam
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21st June 2012 11:47 PM
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22nd June 2012, 03:06 AM
#562
Senior Member
Diamond Hubber
Kugan's Kitchen Part 7
Hello friends, sorry the haze caused havoc in my family.
Sore throat, headache, fever and things.
Have been missing you all. Thanks and take care, Kugan.
Chefs are just like children.
They should be seen not heard.
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22nd June 2012, 03:10 AM
#563
Senior Member
Diamond Hubber
Up so early?! Take care Kugan'ka!
Anbe Sivam
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22nd June 2012, 03:12 AM
#564
Senior Member
Diamond Hubber
Kugan's Kitchen Part 7
My dear friends, I received two pms, asking me why is Aarthii so special.
Every one is dear and special to me.
I have known Aarthii before starting the Kugan's Kitchen 1.
She has been like a sister from the time she was in Japan, with her hubby and kid Pranay.
Please do not take it as an offence.
I am sorry if I have hurt any one's feelings.
Thanks and take care, my friends.
Kugan
Chefs are just like children.
They should be seen not heard.
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22nd June 2012, 03:20 AM
#565
Senior Member
Diamond Hubber
Chefs are just like children.
They should be seen not heard.
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22nd June 2012, 03:26 AM
#566
Senior Member
Diamond Hubber
Originally Posted by
Madhu Sree
MINI Besan dosas/Besan omlette(Eggless):
I prepared these dosas last week, it turned out to be good. It is quick and easy to cook.
I will take a snap of this when I do the next time and share the photo. As of now bare with me
.
Besan flour - 2 cups
Onion - desired
Cumin seeds - 1/2 tea spoon
Green Chillies - 2 finely chopped
Ginger - small piece chopped fine
Chill powder - optional for taste and more spice
Salt
Method:
Mix besan flour in a bowl with water(1.5 cups to get a thick batter), mix it without lumps. Add onion(Can be fried and added), cumin seeds, green chillies, Ginger, Chilli powder, salt. Mix well.
Pour on the dosa pan and wait till the base turns brown, flip it over and cook the other side, slide it to the plate. Dosas are ready to eat.
This can be had as a snack or as a side dish for vathakuzhambu rice, just like how people have omlet as side dish
.
For variations can add some veggies.
Thanks,
Sree
Madhu Sree, dan,danu recipes er shoot pannureengga.
Very simple, and nice change from the usual rice dosai.
I am sure it will taste yummy with a nice special chutney.
Thanks Madhu for every thing. Keep writing.
Madhu, I remember posting a similar besan dosai, recipe given by my friend.
She calls it Chilla, but the ingredients are little different.
She has added little grated veges into the batter.
Let me locate and repost it.
Thanks and take care, Kugan
Last edited by kugan98; 22nd June 2012 at 04:23 AM.
Chefs are just like children.
They should be seen not heard.
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22nd June 2012, 03:29 AM
#567
Senior Member
Diamond Hubber
Originally Posted by
Aarthii
That's so nice of you kuganka
Thanks a lot for the recipes.
Have u posted it before?i think i have missed it completely.
going to try that soon.
Once again thanks kuganka.
We went for a picnic kuganka, i made your set dosai and vadai curry on father's day.
Thank you very much Aarthii for your post.
Good idea going for a picnic on father's day.
Let me do it next year. Thanks for the tips.
Take care, Aarthii. Kugan
Chefs are just like children.
They should be seen not heard.
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22nd June 2012, 03:36 AM
#568
Senior Member
Diamond Hubber
Originally Posted by
dev
2 simple recipes... not sure if it's posted already...
Pudalangai kootu:snake Gourd kootu
Cook a small cup of yellow moong dhal.
Grind to a paste- coconut, jeera, green chillies and Garlic
heat coconut oil or any oil. Splutter mustard, jeera,curry leaves, red chillies.
Add chopped onion and saute till translucent.
Add 1 medium snakegourd chopped, water,salt and turmeric and cook until the veg is 90% cooked.
Add the paste, dhal and let cook for 2-3 mins.
Done!!!
Goes well with plain rice.yumm!!!
Welcome Dev, how is every thing going?
Have been missing you. How do you cope with little one's school.?
Thank you very much for your two recipes.
You know every one likes simple dishes like that for day to day cooking.
I have posted masala rava upma, before.
I do not think I have posted Masala rava kitchadi.
Let me try, I have so many recipes to try
Thanks and take care, Kugan
Chefs are just like children.
They should be seen not heard.
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22nd June 2012, 03:50 AM
#569
Senior Member
Diamond Hubber
Kugan's Kitchen Part 7
Originally Posted by
crazy
I have a very basic and stupid questions
How do you make ginger garlic paste? Enga paathalu add 1 tsp ginger garlic paste'nu poduraanga?
Can I buy it somewhere? Make myself?
Dear Crazy, thanks for your nice post.
Well at times my conscious will keep me awake, saying that I have not posted,
anything in the forum. So I will be up and start doing my job
Moreover, I am up every day at 4.a,m in the morning.
Enough time for prayers, cooking for take away lunch for school.
Sending the kids out by 6.30 in the morning.
This is my daily routine. Thanks and take care. Kugan.
Crazy, I love your stupid questions.
At times they are very useful to many.
Crazy, you can just grind ginger and garlic seprately and keep in the fridge and use.
Or you can do it as I do.
Here is the method:
.GINGER GARLIC PASTE:
300 grms garlic pearls cleaned and dry. (Use freshly peeled garlic)
200 grms ginger cleaned cut and dry
½ tsp turmeric powder
1 tsp kosher salt
3 tbs vegetable oil or more.
Method:
Heat the oil in a pan till very hot. Keep aside to cool.
In a food processor, or mixie pluse all the remaining ingredients.
Slowly keep on adding the oil till all the ingredients are well mixed.
Remove and store in a GLASS container with an airtight lid.
It will stay good for a month or more.
It will not turn green.
Store it in the refrigerator . Use only a dry spoon.
Immediately put it back in the fridge after using.
Turmeric and oil serve as natural preservatives.
Chefs are just like children.
They should be seen not heard.
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22nd June 2012, 03:55 AM
#570
Senior Member
Diamond Hubber
THAI GREEN CURRY PASTE: Kugan )
Nithi Sree, here is the green curry paste recipe.
Enjoy making the green curry. Kugan
GREEN CURRY PASTE
Ingredients:
1 large bunch of coriander leaves
6 green chillies
1 tbs finely sliced lemon grass
1 tsp finely sliced galangal
3 pips garlic
1 tsp coriander seeds
1 tsp black peppercorns
1 tsp ground cumin
½ tsp finely sliced kaffir lime rind, only the green part
1 tbs lime juice
1 tbs fish sauce
1 tbs soy sauce
Method:
Pound the peppercorns, coriander seeds, and cumin seeds first.
Now add all the ingredients into a mixie.
Grind to to a smooth paste.
Remove and store in a fridge.
It will keep well for about 3 weeks.
Chefs are just like children.
They should be seen not heard.
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