Kugan's Kitchen Part 7

[kugan98]

kugan,

tofu omelette sounds very interesting. this time i didnot learn any dishes from my mom. we were travelling too much this time.

will try tofu omelette tomorrow for breakfast.
thanks for sharing kugan

Dear Selviem, you must be very tired from your vacation.
Take enough rest, try the omelette at your space.
Thanks and take care, Kugan

[Madhu Sree]

K, I prepared your sooji toast yesterday... it was good...

[kugan98]

unga kitta mixie irukkume... just oru suththu podhum...
sure kandippaa poduren

Madhu Sree kandippa try pannuren.
Let you know the feed back soon.
Thanks and take care, Kugan

[kugan98]

+1.. ithuvum ungalukku puriyaathu.. I meant, enakkum naan enna sonnaennae purila..

Take care of Aish, K..

Thiru Tamby thanks for your concern about Aishu.
She looks soo lean in these few days of fever.
Thanks Kugan

[kugan98]

Dear Ramrish, thank you very much for the rava coconut burfi recipe.
Sure to try it out.

One small doubt, I have heard my grandma tell that, rava will not cook if added to sugar.
That's the reason I usually add sugar, last after adding boiling water to kesari.
Also she has told that never add jaggery to pongal untill the rice is well cooked,
or the rice will stop cooking. Is it real or a myth. I have not tried both.

Anyway I see that your rava coconut burfi has come out so well, in neat slices.
Thanks again for the nice recipe. Take care, Kugan

[kugan98]

Kugan,
Forgot to add on my prev post..i tried ur vegetable chalna..it was a super duper hit!i i didnt have coconut milk..so i made a coconut paste and diluted it with water,because i was sooo lazy
Yumm..it was totally different from the usual boring kurmas..i paired it with store bought layered parotta

Thanks Ramrish for your nice compliments.
I too at times would do things to suit my time.
Thanks and take care, Kugan

[kugan98]

Kuganka, super recipe ungal tofu omelette. Tried and it came out super yummy.
My husband gave me a tip to pour little soy sauce around the omelette before removing .
It tasted just like how we make omelette with eggs.
Try and see Kuganka.

Thanks Gulabjamun for your nice post and compliments.
Very good idea to add little soy sauce.
I think this is Malaysian style, will try it out soon.
Thanks and take care, Kugan

[kugan98]

K, I prepared your sooji toast yesterday... it was good...

Madhu Sree, thank you very much for trying out the recipe.
You are very active in trying out new recipes.
Try the eggless French toast one day.
Thanks and take care, Kugan

[kugan98]

O.K friends, now is spinach season in my house.
Try this simple dal. Kugan.





SPINACH SAMBAR

Ingredients:

(A)
1 cup toor dal, soaked
5 shallots
4 pips garic smashed
2 green chillies sliced
¼ tsp turmeric powder
Salt to taste
3 cups water

(B)
2 big tomatoes quartered
1 tbs red chillie powder
3 tsp coriander powder
½ tsp roasted cumin powder
A pinch of fenugreek powder
A pinch of asafetida powder


3 cups chopped spinach

½ cup thick coconut milk

(C)
2 tsp oil
1 tsp mustard seeds
3 dry red chillies broken
1 sprig curry leaves

Method:
In a pressure cooker add all the ingredients in (A).
Cook for 2 whistles, allow the pressure to release by itself.

Open the cover, mash the dal well, add in all the ingredients in (B).
Let it come to a boil, and the tomatoes are cooked.

Add in the chopped spinach, and cook till the spinach is cooked.
Lastly add in the thick coconut milk, switch off the stove when it starts to boil.

In a pan, heat the oil, add in the mustard seeds, red chillies and curry leaves.
Pour it over the cooked dal and spinach. Serve with rice or roti.

[kugan98]

Dear Priya, this is how you make soft chapathi.
The method is by my uncle Hemant.
Thanks. Kugan


.Never use maida.Use whole wheat flour only.It must be treated with three to four tea spoons of oil which is mixed thoroughly and then the water is added to make dough.Secondly, to make soft Chapathis, the dough should not be very loose and too soft.It should also be not too hard.Thirdly, the rolling of the chappathis is an art by itself.You must roll them evenly without any hard pressure placed on the dough with rolling pin.

Fourthly, the roasting of the chappathis is very important.You must roast it on the Tawa first on one side and just light roast the other side,now remove the partially roasted chappathi from tawa and with a tong , roast directly on Gas flame evenly on both sides.You will get a foot ba*ll shaped round chappathi.Smear Ghee on one side and store.This chappathi will remain soft for the whole day.


Tong: