SPICY PASTA ( Kugan )

SPICY PASTA

Ingredients:

1 tbs oil
1 onion cut into slices
¼ cup carrots cut into lengths
¼ cup beans cut into lengths
¼ tsp salt

1 tsp ginger paste
1 tsp garlic paste
¼ cup capsicum cut into lengths
2 green chillies sliced

1 ½ tsp chillie powder
½ tsp coriander powder
2 tbs tomato sauce
1 tbs soy sauce
1 tbs vinegar
1/2 cup of water or as needed
Salt to taste

2 cups macaroni cooked and strained

Method:
Heat the oil in a wok. Add in the onions and saute till light brown.
Add in the carrots , beans and salt. Stir fry for a second.
Add in the ginger , garlic paste, capsicum and green chillies.
Stir fry well, add in the chillie, coriander and the sauces.

Stir well, add in the water and salt. Let it come to a boil.
You will get a thick gravy or sauce.
Now add in the cooked macaroni and srir fry well.
Remove and serve the spicy macaroni.

NOTE: Sorry I cut my veges into cubes

VEGETABLE SALAD DRESSINGS (Kugan )

Butter milk Coriander Dressing:

1/2 cup beaten buttermilk
1/3 cup vegetarian mayonnaise
3 tbs fresh coriander leaves chopped
1 tbs shallot minced.
salt and pepper to taste

Whisk together the buttermilk and the mayonnaise.
Stir in the coriander leaves and shallots.
Season with salt and pepper to taste.


Creamy Vinaigrette:
3 tbs whisked cream
1 tbs lemon juice
1 tsp sugar
1 tsp Dijon mustard

Combine everything well to use


Balsamic Vinaigrette:

1/2 tbs balsamic vinegar
1 tbs lemon juice
1/4 tsp honey
1/4 tsp coarsely ground pepper
2 tbs olive oil
1/2 tsp salt.

In a blender mix all the ingredients for vinaigrette, except the olive oil.
Pluse once or twice, add the olive oil while mixing gradually.

SIMPLE VENDI MASALA (Kugan)

SIMPLE VENDI MASALA


Ingredients:
2 tsp oil
1 tsp mustard seeds
½ tsp cumin seeds
1 tsp urad dal
1 sprig curry leaves

1 tsp ginger chopped fine
2 green chillies sliced
2 onions cubed
2 tomatoes cubed
Salt to taste

2 tsp coriander powder
½ tsp tumeric powder
500 grms vendi, clean and dry, and cut into 1 ½ inches in length

Method:

Heat oil in a wok, add in the mustard seeds and let it splutter.
Add in the cumin, urad dal and curry leaves.
Add in the chopped ginger and the green chillies.
Saute for a minute, add in the cubed onions.

Stir fry the onions, let the onions be crisp.
Add in the cut tomatoes, and salt. Stir fry untill the tomatoes are soft.
Add in the coriander and tumeric powders.
Sprinkle little water, add in the cut vendi, give a good mix.

Cover and cook on medium heat till the vendi is cooked.
Stir fry nicely and remove.

Cucumber & Garlic and Mint Raita ( Lathz)

Cucumber & Garlic and Mint Raita

Raita, a yogurt salad, is served as an accompaniment to meals.

Makes 3 cups

Ingredients:
3 cups biodynamic organic whole milk yogurt
5 cloves garlic (less if large cloves), peeled and minced
Salt to taste
3 tsp. Raita Mix 2

Method:
Blend all ingredients.

TOFU JALFREZI ( Kugan )

TOFU JALFREZI

Ingredients:

1 tbs oil
½ tsp cumin seeds
1 big onion sliced
1 tsp ginger paste
1 tsp garlic paste

1 red tomato made into puree
¼ tsp tumeric powder
1 tsp chillie powder
½ tsp garam masala powder
1 tbs tomato sauce
Salt to taste

100 grms carrot cut into sticks
4 tbs of water
100 grms capsicum cut into strips
300 grms firm tofu cut into strips and fried

Method:
Hear oil in a wok, add in the cumin and let it splutter.
Add in the sliced onions, saute for a minit.
Add in the ginger and garlic paste, stir fry well.

Add in the tomato puree, fry till there is no raw smell.
Add in the tumeric, chillie, garam masala, tomato sauce and salt.
Give a good stir, add in the carrot and about 4 tbs of water.

Cook for a minute, the carrots must be still crunchy.
Add in the capsicum, and give a quick stir.
Lastly add in the tofu slices, toss well till all the tofu pieces,
are well coated with the sauce. Cook for about 3 minutes and remove.

NOTE: You can use panner slices if you cannot find tofu.

Spicy Stir fried Noodles- Indian Ishtyle (Dev)

Spicy Stir fried Noodles- Indian Ishtyle

cut 1 m. carrot into matchsticks.
cut 7-8 beans fine.
slice 1/2 a capsicum.
Shredded cabbage-1 cup
1 onion- sliced
Spring onion greens- a handful- roughly chopped

2 packet noodles- cook till done(in salted water) and immediately dip in cold water. Drain n keep aside.

Grind to a paste- 1 or 2 green chilly, 3 garlic cloves, 1 inch ginger
Grind separately- 1 tomato

Oil- 1 tbsp
ghee- 1 tbsp
salt
sugar- 1 tsp
pepper powder- 1/2 tsp
Aachi curry powder- 1/2 tsp or more depending on how spicy u want.

How to:
1. Heat a cast iron wok on high flame to smoking point and add the oil n ghee. Let it smoke.
2. Add the onions n g-g-g paste. Let the onions turn limp.
3. Add the beans n cabbage. Saute for 2 mins.
4. Add tomato paste and saute for a min.
5. Add capsicum, carrot n saute for 2 mins.
6. Add salt, sugar, pepper pwd and saute for another minute on high flame.
7. Add curry masala and saute for another 1/2 minute on medium flame. Don't burn the masala.
8. Add the noodles, spring onions and stir fry for another 2 mins or until the noodles is steaming hot.Take off flame.
9. You can add some lemon juice but it's purely optional.
10. Dish out.

Match fixing:
Tomato sauce
Curd(lol). Yes, I like to have noodles with curd towards the end. Indian Ishtyle again...

Sorry, no pics this time. But trust me, it tastes really good. Nice n spicy n hot...mmmm... Go ahead n try it if u have aachi curry masala on hand. I've tried with few other masala powders but this I feel is the best for noodles.

You can add tomato sauce instead of tomato paste. In that case, add it towards the end(along with the noodles).

SPICY CREAMY OKRA (Kugan)

SPICY CREAMY OKRA

Ingredients:
15 okra cut into 1 ½ inches in length
2 onions chopped
2 red tomatoes chopped
1 capsicum cubed
2 tsp ginger garlic paste
1 tsp chillie powder
2 tsp coriander powder
¼ tsp tumeric powder
¼ tsp garam masala powder
10 cashew nuts grind to a paste

2 tbs oil
1 tsp coarsely crushed coriander seeds
1 tsp cumin seeds
1 sprig curry leaves
Salt to taste
Chopped coriander leaves.

Method:
Heat little oil and shallow fry the cut okra. Remove.
Heat a wok with 2 tbs of oil.add in the cumin seeds, and curry leaves.
Now add in the crushed coriander seeds, stir for a second.
Add in the onions and saute till just transparent.

Add in the ginger garlic paste and fry till the raw smell goes.
Add in the chopped tomatoes and salt. Cook till mushy.
Add in the coriander , chillie, tumeric, and garam masala powders.
Stir well and cook. Add in the ground cashew nut paste.

Stir fry till the oil separates. Add in the capsicum cubes and fry.
Add in the shallow fried okra, mix well.
Add little water and let the okra cook. Do not over cook the okra.
Remove and garnish with the cut coriander leaves.

SPINACH AND CHICK PEAS CURRY (Kugan)

SPINACH AND CHICK PEAS CURRY

Ingredients:

1 tbs oil
1 tsp cumin seeds
2 onions sliced
2 tsp ginger and garlic paste
2 green chillies sliced
1 tbs chopped coriander leaves
2 tomatoes chopped
Salt to taste

1 tsp chillie powder
½ tsp tumeric powder
1 tsp coriander powder


1 cup soaked and cooked chickpeas
2 cups chopped spinach leaves
2 tbs mashed cooked chickpeas

Method:

Heat a wok with the oil. Add in the cumin seeds, let it splutter.
Add in the sliced onions, and saute till lightly brown.
Add in the ginger garlic paste, fry well. add in the green chillies.
Add also the chopped coriander leaves , salt and the tomatoes.

Cook till the tomatoes are mushy. Add in the chillie, tumeric and coriander.
Stir fry well, add 1 cup of water, and let it come to a boil.
Add in the chickpeas, and cook for a minute.
Now add in the spinach leaves, boil till the spinach is cooked, not over boiled.

See the consistency of the gravy, add in mashed chickpeas.
Add little water if needed, the gravy should be a little thick.
Taste and remove, goes well with rice or roti.

CHOW CHOW SUBI (Kugan )

CHOW CHOW SUBJI

Ingredients:

1 tbs oil
¼ tsp cumin seeds
Little tumeric powder
Little asafoetida powder
3 big tomatoes pureed

500 grms chow chow cut into ¾ inch in length
½ tsp sambar powder
½ tsp coriander powder
¼ tsp cumin powder
1 tsp chillie powder

½ cup water
Salt to taste

Method:

Heat oil in a wok, add in the cumin seeds, let it splutter.
Add in the tumeric powder and asafoetida powder.
Add in the pureed tomatoes, stir fry and cook till oil separates.

Now add in the cut chow chow, give a good stir.
Add in all the powders, stir fry nicely.
Now add in the water and salt. Mix well.

Cover and cook on medium heat till the chow chow is cooked.
Let the gravy become little thick, remove.
Serve as a side dish or with roti.

MINSTRONE SOUP ( Kugan )

MINSTRONE SOUP

Ingredients:

1 tbs olive oil
1 bay leaf
2 pips of garlic finely chopped
1 big onion finely chopped
¼ tsp dried oregano
½ tsp dried basil
1 tsp freshly chopped parsely
1 tsp chillie powder

3 large tomatoes finely chopped
6 cups of vegetable stock or water
1 carrot cut into cubes
1 ½ cups of cooked chick peas or kidney beans
1 red capsicum cut into bite sized cubes
1 green capsicum cut into bite sized cubes
½ cup french beans cut into ½ inch in length
1 cup pasta, ( I used swirls )
1 cup quartered button mushrooms

1 cup tomato puree
1 cup spinach leaves shredded
Salt to taste
Coarsely ground pepper powder to taste
1 tsp chillie flakes
Little grated cheese ( optional )

Method:
Heat oil in a pot, add in the bay leaf, chopped garlic, onions and saute well.
Add in the oregano, basil , parsely and the chillie powder. Give a stir.
Add in the chopped tomatoes, and cook till mushy.
Add in the vegetable stock, add in all the ingredients till the mushroom.

Cook on medium heat till the pasta is cooked well.
Add in the tomato puree and the shredded spinach leaves.
Add salt and pepper to taste. Cook on medium heat for about 3 minutes.
Sprinkle the chillie flakes and remove.
Serve hot with toasted bread.

NOTE: There is no fast and hard rules as what veges to use.
You can add, celery, potato, cauliflower, babycorn, or anything you fancy.

BITTERGOURD PEPPER FRY ( Kugan )

BITTERGOURD PEPPER FRY

Ingredients:

1 tbs oil
1 tsp aniseeds
2 sprigs curry leaves
200 grms big onion chopped
2 tsp ginger and garlic paste
2 green chillies sliced

250 grms bitter gourd cut into rounds ( I used the big type )
1 tsp chillie powder
2 tsp coriander powder
¼ tsp tumeric powder
Salt to taste
Little water
3 tsp of coarsely ground black pepper
1 tbs of thick tamarind juice

Method:

Heat the oil in a wok. Add in the aniseeds and let them splutter.
Add in the curry leaves and chopped onions, saute until lightly brown.
Add in the ginger, garlic paste. Saute well.
Add in the green chillies and stir fry well.

Now add in the cut bittergourds, stir fry well.
Now add in the chillie, coriander, and tumeric powders.
Stir fry well, add in the salt and sprinkle little water.
Cover and cook on medium heat for about 5 minutes.

Remove the cover and stir well.
Sprinkle the pepper powder and add in the tamarind juice.
Mix well and stir fry a minute. Remove and serve.

ROASTED BRINJAL CHUTNEY ( Kugan )

ROASTED BRINJAL CHUTNEY

Ingredients:

2 big brinjals,
Little oil

8 red chillies, roasted
2 tbs grated coconut, roasted
1 tsp tamarind paste
Salt to taste

2 tsp oil
Little asafoetida powder
1 sprig curry leaves

2 tsp mustard seeds, roasted and ground very coarsely.

Method:
Apply oil all over the brinjals. Piecre a rod to the brinjal and roast in direct flame. The skin will be charred, and see that the brinjal is fully cooked.
Cool and remove the skins. Keep aside.

In a mixie grind the red chillies with the tamarind paste and little warm water.
Now add in the coconut, roasted brinjal, and salt.
Give a quick grind to mix everything well. It should be in chutney consistency.
Remove to a bowl.

Heat the oil and add in the asafoetida powder and the curry leaves.
Add in the coarsely ground mustard seeds. Pour the seasonings on the chutney.
Mix well and serve with idli or dosai.

VEGETABLE AUGRATINE ( Kugan )

VEGETABLE AUGRATIN

Ingredients:

100 grms cauliflowe cut into florets
100 grms carrot cut into cubes
100 grms button muchrooms quartered
100 grms beans cut into 1 inch in length
100 grms potatoes cut into cubes
( you can add baby corn, peas , brocoli any thing you fancy )

1 tsp oregano
½ tsp pepper powder
Salt to taste

White Sauce:
4 tbs butter
3 tbs all purpose flour
3 to 4 cups milk
½ tsp oregano
Salt to taste
Pepper powder to taste
1 tsp chillie flakes
½ cup chedder cheese

Topping:
½ cup grated chedder cheese
½ cup bread crumbs
Little butter

Method:
Steam the vegetables, see that they are crunchy.
Sprinkle with salt, pepper and the herbs. Keep aside.

Heat butter, add in the flour, saute over medium heat till raw smell goes.
Do not let the flour to burn.
Remove from the heat and add 1 cup of milk, and stir constantly.
See that no lumps are formed. Put the pan again over the heat.

Add in the remaining milk. Stir over low heat till sauce thickens.
Add in the salt, pepper and chillie flakes. Mix well.
Remove from the heat and add the cheese. Add in the steamed vegetables

Now transfer the mixture into a greased baking dish.
Sprinkle the bread crumbs and the grated cheese.
Put little butter here and there on the mixture.
Bake in a preheated oven @ 180 degrees C till the top browns a little.
Remove and let it rest for about 10 minutes.
Serve with toasted buttered bread.

EMPTY BIRIYANI GRAVY ( Kugan )

EMPTY BIRYANI GRAVY

Ingredients:

1 tbs coriander seeds
3 red dry chillies
½ tsp cumin seeds
½ tsp aniseeds
1 tsp black pepper corns
½ inch cinnamon stick
2 cloves
1 cardamom pod
1 small star anise.
Combine all the ingredients and powder them. Need not roast.


5 pips garlic
1 inch ginger chopped
3 green chillies sliced
15 shallots.
Mince all ingredients nicely, or grind to a very coarse paste. No water.

3 tbs ghee or oil
2 bay leaves
½ tsp dry funugreek leaves
2 sprig curry leaves

2 tomatoes chopped
1 tsp red chillie powder
1 tsp coriander powder
¼ tsp tumeric powder
Salt to taste
½ cup water

1 tbs ground coconut paste
2 tbs chopped coriander leaves

Method:

Heat the ghee in a pot. Add in the bay leaves, funugreek and curry leaves.
Let them sizzle, then add in the minced ingredients. Saute well.
Add in ground spice powder and saute again well.

Now add in the chopped tomatoes, red chillie, coriander and tumeric powders.
Add in the salt and the water. Cook on medium heat till oil separates.
(At this stage, you can add any veges, or non-veges)

(If adding any veges or non –veges, add little water to cook them through.)

Lastly add in the ground coconut paste. Mix well and simmer for few minutes.
Remove and garnish with the cut coriander leaves.

NOTE: you can add mushroom, potato, or sliced capsicums.
OR small pieces of chicken, prawns, or boiled eggs.

BAKED POTATO WEDGES ( Kugan )

BAKED POTATO WEDGES

Ingredients:

6 tbs olive oil
8 pips garlic crushed

2 large russet potatoes

3 tbs corn flour
1 ½ tsp salt
1 ½ tsp fresh black pepper powder
½ tsp kashmiri red chillie powder
½ tsp garlic powder

Method:
Warm the olive oil till hot in a pan. Add in the crushed garlic pieces.
Remove the pan and let the garlic infuse well in the oil. Set aside.

Parboil the potatos with the skin. Do not over boil the potatoes.
Remove the potatoes and let it cool. Then cut them into wedges.
Put the potatoes into a large bowl. Pour only the infused oil in.
Now add in all the other ingredients. Mix gently untill well combined.

It is important to make sure that the corn flour coats all the pieces well.
Lay the pieces on a baking tray, lined with a aluminum foil without over lapping.
Bake in the preheated oven 180 degrees C, for about 20 to 30 minutes,
untill they are golden brown and crisp. Serve with tomato or chillie sauce.

GONGURA THOKKU

When ever I go to Thirupathi, I will not miss this gonggura thokku.
They serve in all the restaurants there. I have about 3 pots of the plants.
I do this often in my house. Very yummy. Kugan98


GONGGURA THOKKU

Ingredients:

200 grms gonggura leaves
2 green chillies, sliced
2 tsp chillie powder
Salt to taste


5 tbs of gingelly oil
¼ tsp mustard seeds
1 tsp channa dal
¼ tsp vengaya vadagam
1 tsp roasted ground funugreek seeds.

Method:
Clean and wash the leaves. Spread them on a paper and let them dry.
There should be no moisture left in them.

In a pan, heat 1 tbs og the gingelly oil.
Add in the dried leaves, and the green chillies.
Stir fry the leaves, you can see the leaves, starting to shrink and change colour.
Keep stirring till all the leaves have shrunk and changed colour.

Now cool the leaves and put the leaves in a mixie jar.
Add in the chillie powder and the salt. Grind without adding any water.
It will be a coarse paste. Remove and keep.

In a pan add in 4 tbs of gingelly oil. Add in the vadagam, mustard and channa dal.
Now add in the ground paste, and mix well.
Cook for about 5 minutes till all the oil gets absorbed.
Remove and cool. Store in a glass bottle.

Serve with steaming rice with a dollop of ghee.

BAKED POTATO WEDGES

BAKED POTATO WEDGES ( Kugan )

Tried baked potato wedges, turned out well. Kugan98

BAKED POTATO WEDGES

Ingredients:

6 tbs olive oil
8 pips garlic crushed

2 large russet potatoes

3 tbs corn flour
1 ½ tsp salt
1 ½ tsp fresh black pepper powder
½ tsp kashmiri red chillie powder
½ tsp garlic powder

Method:
Warm the olive oil till hot in a pan. Add in the crushed garlic pieces.
Remove the pan and let the garlic infuse well in the oil. Set aside.

Parboil the potatos with the skin. Do not over boil the potatoes.
Remove the potatoes and let it cool. Then cut them into wedges.
Put the potatoes into a large bowl. Pour only the infused oil in.
Now add in all the other ingredients. Mix gently untill well combined.

It is important to make sure that the corn flour coats all the pieces well.
Lay the pieces on a baking tray, lined with a aluminum foil without over lapping.
Bake in the preheated oven 180 degrees C, for about 20 to 30 minutes,
untill they are golden brown and crisp. Serve with tomato or chillie sauce.

EMPTY BIRYANI GRAVY

EMPTY BIRIYANI GRAVY ( Kugan )

Dear friends, my aunt gave me this recipe, which goes very well with vegetable biriyani or non-vegetable biriyani. I tried it and it came out very well.
Since we add in vegetables for the biriyani, we need not add any to the gravy.
Thanks Kugan98


EMPTY BIRYANI GRAVY

Ingredients:

1 tbs coriander seeds
3 red dry chillies
½ tsp cumin seeds
½ tsp aniseeds
1 tsp black pepper corns
½ inch cinnamon stick
2 cloves
1 cardamom pod
1 small star anise.
Combine all the ingredients and powder them. Need not roast.


5 pips garlic
1 inch ginger chopped
3 green chillies sliced
15 shallots.
Mince all ingredients nicely, or grind to a very coarse paste. No water.

3 tbs ghee or oil
2 bay leaves
½ tsp dry funugreek leaves
2 sprig curry leaves

2 tomatoes chopped
1 tsp red chillie powder
1 tsp coriander powder
¼ tsp tumeric powder
Salt to taste
½ cup water

1 tbs ground coconut paste
2 tbs chopped coriander leaves

Method:

Heat the ghee in a pot. Add in the bay leaves, funugreek and curry leaves.
Let them sizzle, then add in the minced ingredients. Saute well.
Add in ground spice powder and saute again well.

Now add in the chopped tomatoes, red chillie, coriander and tumeric powders.
Add in the salt and the water. Cook on medium heat till oil separates.
(At this stage, you can add any veges, or non-veges)

(If adding any veges or non –veges, add little water to cook them through.)

Lastly add in the ground coconut paste. Mix well and simmer for few minutes.
Remove and garnish with the cut coriander leaves.

NOTE: you can add mushroom, potato, or sliced capsicums.
OR small pieces of chicken, prawns, or boiled eggs.

HOT MANGO JAM ( Kugan )

HOT MANGO JAM

Ingredients:

500 grms firm ripe mangoes
1 tsp ginger grated
1 pip garlic grated
2 dried red chillie cut into small pieces
¾ cup brown sugar ( more or less to your taste )
¼ cup vinegar
¾ cup water
Little salt.

Spices to be tied in a muslin cloth:
1 stick cinnamon about 2 inches
2 cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods cracked

Method:
Peel and cut the mangoes into i inch cubes.
In a pot, add in the mango pieces, water, ginger, garlic,
And the spice bundle, tied in the muslin cloth.
Cook for about 10 minutes, till the mangoes are cooked.

Now add in the vinegar, salt, dry chillies and the sugar.
Cook for about 20 minutes till the jam thickens.
Remove the bundle and squeeze out the juice, before discarding.
Cool and transfer to clean bottle. Yummy hot jam is ready.

PLAIN WHITE BREAD ( Kugan )

PLAIN WHITE BREAD

Ingredients:

4 cups bread flour
2 tbs full cream powdered milk
½ tsp salt
¼ tsp bread softner
¾ tsp bread improver
2 tbs olive oil
¾ cup warm water, little more or less

1 tbs yeast
2 tsp sugar
¼ cup warm water

1 tbs olive oil to coat

Method:

Mix the yeast, sugar and warm water in a container.
Cover and let it froth for 10 minutes. Keep aside.

Mix the flour with all the other ingredients with your fingers,
except the warm water and oil.
Now make a well in the middle of the flour, pour in the yeast mixture.

Knead the flour, slowly adding the ¾ cup of warm water and the oil
in between, you should knead for about 10 minutes.
The dough should be soft and smooth.

Place the dough in slightly oiled bowl, cover with a cloth.
Let it rise until doubled in size.
Punch down the dough again, and knead for another 2 minutes.
Place in a well greased loaf pan and cover, allow to double again.

Preheat the oven to 190 degrees C, for 10 minutes.
Bake for about 40 minutes, or until done.
Remove from tin and allow it to cool down completely.
Slice and enjoy with your butter and jam.

ONION RINGS BY NOV

ONION RINGS

You need the above kind of onions, not the red variety we use for everyday cooking.
Cut slightly thick rings. Separate the rings.
In a bowl, whip some yogurt (thayiru) with water.
Once there are lots of bubbles, soak the onion rings in the mOru for a couple of hours.
Now coat the onion rings with rice flour and deep fry.
Once the onions are light golden color, remove from oil, drain and salt.
Very crunchy onion rings ready!

MAC AND CHEESE FOR DEV ( Kugan )

MAC AND CHEEZE FOR DEV

Ingredients:

1 cup of elbow pasta
Little salt
50 grms of chedder cheeze cut into cubes

1 tbs flour
½ tsp salt
½ tsp dry mustard
A pinch of black pepper
A pinch of chillie flakes
A pinch of ground nutmeg

1/3 cup of sour cream
1 egg slightly beaten
3 tbs yellow onion chopped
¾ cup milk
¾ cup heavy cream
¼ tsp of worchestershire sauce
½ tsp of tabasco sauce, or any hot sauce
¾ cup grated chedder cheeze.

Method:
Preheat oven to 180 degrees Centigrate
Boil a large pot of water with little salt and the macaroni.
Cook until al dente.

Grease an 8 x 8 inch baking dish.
Drain the macaroni well and pour them evenly into the prepared dish.
Sprinkle in the cubed cheeze and mix gently until evenly distributed.
Set the dish aside.

In a large mixing bowl, add in the flour, salt, mustard, black pepper,
chillie flakes and nutmeg powder well.
add in the sour cream, egg and whisk until blended.
Next whish in the onions, milk, heavy cream, and the two sauces.

Pour this mixture over the macaroni in the baking dish.
Finally sprinkle the grated cheeze evenly over the top.
Bake until the sauce sets around the edges.
The middle must be a little saucey. About 30 minutes.
Remove and allow the dish to cool for 10 minutes. Enjoy DEV

CHICKEN CURRY ( Kugan )

CHICKEN CURRY

Ingredients:
1 chicken about 1.5 kg cut into about 12 pieces.
3 tbs grated coconut
6 fresh red chillies sliced
2 tsp coriander seeds
1 tsp poppy seeds
1 tsp fennel seeds
1 tsp cumin seeds
1" cinnamon stick
2 cardamoms
2 cloves
2 tsp ginger chopped
2 tsp garlic chopped

1 big onion sliced
3 tomatoes chopped
½ tsp tumeric powder
1 tsp chillie powder
Juice of 1 lemon or to taste
2 sprigs curry leaves
Oil as needed
Salt to taste
Fresh coriander leaves for garnishing.

Method:
Roast the grated coconut,poppy seeds, coriander seeds, cumin seeds
fennel seeds, cardamoms, cloves, cinnamon stick and sliced fresh red
chillies in little oil and grind to a paste along with the garlic and ginger.

Heat oil in a pot and fry the onions till golden, then add in the curry
leaves and chopped tomatoes and saute well.
Now add in the ground paste, red chillie powder and tumeric powder
and saute again. .
Add the chicken , salt , mix and cook for 5 minutes.
Add 2 cups of water , cover and cook till the chicken is done.
Add the lemon juice, taste for salt mix well and remove.
Serve hot garnished with the coriander leaves.
The consistency of this curry will be a bit thick

MOCK CHICKEN CURRY ( Kugan)

MOCK CHICKEN CURRY
Ingredients:

2 tbs oil
2 one inch cinnamon sticks
2 star anise
3 cardamom pods
3 cloves
1 tsp aniseeds
1 sprig curry leaves
1 big onion sliced
1 red tomato chopped

1 big onion }
1 big red tomato } grind both and keep aside.

1 tbs ginger paste
1 tbs garlic paste
2 tbs meat curry powder
1 tbs chille powder
½ tbs kas kas powder
½ tsp tumeric powder
Salt to taste

¼ cup grated coconut }
6 cashew nuts } grind both and keep aside

½ kg mock chicken, marinated with little ginger and garlic.
Deep fried and keep aside.

Little chopped coriander leaves.

Method:
Heat oil in a pot, add in the spices, let them splutter.
Add in the curry leaves, onions and chopped tomatoes.
Saute well till the onions are translucent.
Add in the ground tomato and onions. Stir fry well.

Add in the ginger garlic paste, meat curry powder, chillie powder,
kas- kas powder and the tumeric powder. Stir fry well till oil separates. Add salt.
Add in about 3 cups of water and allow the gravy to boil on low flame.
When there is no raw smell, add in the coconut and cashew nut paste.

Cook for about 10 minutes, add in the fried mock chicken.
Mix well, let it come to a boil, the gravy will be a bit thick.
Remove and garnish with the cut coriander leaves.

KOLLU PODI ( Kugan)

KOLLU PODI

Ingredients:
100 grms kollu
25 grms toor dal ( optional )
5 dried chillies
1/4 tsp cumin seeds
a pinch of asafoetida powder
1 pip garlic
salt to taste
few drops of oil.

Method:
heat oil in a frying pan, roast the dals first.
then add in the chillies, and cumin seeds and asafoetida powder.
lastly add in the garlic. remove.
cool and grind along with the required amount of salt.
cool and store in an airtight bottle.

MAC AND CHEEZE ( Kugan)

MAC AND CHEEZE

Ingredients:

½ cup elbow macaroni
2 tbs butter
½ tbs flour
1 cup milk
1 tbs of chopped yellow onions
1 cup chedder cheeze shredded
Little fresh ground pepper
A pinch of dry mustard
A pinch of salt

Method:

In a pot of boiling , salted water cook the pasta to al dente.
Drain, return to the pot and melt in the butter. Toss to coat.

Whisk together the milk, flour, onions, pepper mustard and salt.
Stir into the pasta and add the cheeze.
Over low heat, continue to stir for 3 minutes or until creamy.
Serve at once.

INDIANIZED CHEEZE MACORONI ( Kugan )

INDIANIZED CHEEZY MACORONI

Ingredients:

2 cups macoroni
1 tbs oil
Little salt

1 tbs butter
1 big onion chopped
2 green chillies chopped
1 big tomato, remove seeds and chopped
2 tsp chillie powder or curry powder

2 tbs butter
3 tbs flour
2 cups warm milk
¼ cup warm water
1 cup grated cheeze
½ tsp coarsely ground black pepper
Salt to taste

½ cup grated cheeze
½ cup bread crumbs

Method:
Cook the macoroni with lots of water, salt and oil.
Drain it once it is cooked, add little oil, mix well and keep aside.

Heat 1 tbs of butter in a pan. Add in the onions and saute well.
Add in the green chillies, and stir fry once.
Now add in the tomatoes and chillie powder.
Stir fry well and remove. Keep aside.

Heat a thick bottomed pot with the 2 tbs of butter.
Once it melts, add in the flour and using a whisk, whisk,
and cook for about 3 minutes.. Add slowly the warm milk and keep on whisking
so that it dose not form lumps.

Add in the ¼ cup of warm water, grated cheeze, pepper powder and salt.
Let it cook for few minutes, till sauce thickens. There should be a good amount
of sauce, so that your macoroni will not be dry, while baking. Off the stove.
Mix in the onion mixture, and the cooked macoroni. Mix well.

Grease a baking pan and pour the mixture into the pan.
Sprinkle the half cup of cheese on top. also sprinkle the bread crumbs on top.
Bake in the oven for about 20 minutes at 180 degrees Centigrate.
Serve warm with any accompaniments.

VENDI TOMATO MIX ( Kugan )

VENDI TOMATO MIX

Ingredients:

500 grms young vendi cut into 1 inch in length

1 tbs oil
2 big onions chopped fine
½ tsp ginger paste
½ tsp garlic paste
3 red tomatoes pureed

1 tsp chillie powder
2 tsp coriander powder
½ tsp garam masala powder
Salt to taste
Little cut coriander leaves

Method:
Sprinkle little salt and deep fry the cut vendi.
Remove and keep aside.

Heat a wok, with the oil, add in the chopped onions.
Saute till lightly brown. Add in the ginger, garlic paste.
Stir fry till the raw smell goes. Add in the tomato puree.
Cook till the oil separates.

Add in the chillie powder, coriander powder, and garam masala.
Stir fry well, add in the salt, mix well.
Now add in the fried vendi, mix well and cook for 5 minutes.
Remove and garnish with the cut coriander leaves.

BASIC PIZZA DOUGH ( Kugan )

Basic Pizza Dough:

2 cups all purpose flour
little salt
3/4 cup warm water, or more or less as needed

1 tbs yeast
1 tsp sugar
1/4 cup warm water

1 tbs olive oil or corn oil

Method:

Mix the yeast, sugar and the 1/4 cup of warm water.
Set it aside for about 10 minutes.
It will foam up well.

Put the flour and salt in a bowl and mix well.
Pour in the yeast mixture into the flour.
mix well with your fingers.

Now slowly add in the 3/4 cup of water little by little.
Knead to a soft dough. apply little oil to your hand if it is sticky.
apply oil all over the dough generously and cover it.

Now cover the bowl with a damp cloth and set aside in a warm place.
It should double in size in about an hour.
when doubled, knock out the air and knead again. for about 5 minutes.

Now you can use it to make your base.

THIN CRUST PIZZA ( Kugan )

THIN CRUST

BAKED PIZZA

Aarthi's cake

Aarthi's Cake

THE SPREAD ( Kugan )

THE SPREAD:

Pizza Sauce ( Kugan (

PIZZA SAUCE ( Kugan )

PIZZA SAUCE

Ingredients:

200 grms tomato paste
2 red tomatoes chopped very fine with its juice
3 pips garlic chopped very fine
1 tbs capsicum chopped very fine
2 tbs onions chopped very fine ( optional )
¼ tsp chillie flakes
1 tsp oregano
1 tsp basil chopped or dried
2 tbs olive oil
Pepper to taste
Salt to taste

Method:

Heat oil in a wok, add in the chopped garlic and onions.
Saute well till a nice aroma comes.
Add in the chopped capsicum and the chopped tomatoes.
Saute well till the tomatoes become mushy.

Add in the tomato paste, chillie flakes, oregano, basil,
pepper and salt to taste. Reduce the flame.
Allow to simmer for 10 minutes.
Remove and use as required.

KUTAAN CHORU BY ( Kugan )

KUTAAN CHORU

Ingredients:

2 cups raw rice, boiled strained, keep aside

To Be Soaked The Previous Night, And Boiled.
2 tbs black channa
2 tbs green pes
2 tbs tattai payir
2 tbs motchai

1 cup of tamarind juice, from a lemon sized tamarind ball
1 tsp tumeric powder
Salt to taste

5 beans cut into 1 ½ inches in length
1 small sweet potato cut into cubes
100 grms ash gourd cut into cubes
100 grms brinjals cut into cubes
1 long drumstick cut into 2 inches in length

To Roast In Little Oil And Powder;
3 tbs coriander seeds
1 tbs urad dal
1 ½ tbs channa dal
7 dry red chillies
Little asafoetida

To Season:
1 tbs oil
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves

2 tbs chopped coriander leaves

Method:
In a pot, pour the tamarind water, add in the tumeric powder.
Add in the vegetables , like sweet potato, brinjal and drumstick.
Let them cook, after they are nearly cooked, add in the beans and ash gourd.

When all the vegetables are cooked add in the boiled dals.
Mix well, add in the powdered masala, mix well.
See that there is enough gravy to mix with the rice.
Or add little water to make the gravy.

Now do the seasonings and pour over the gravy.
The gravy should be like thick gojju.
Now add in the rice and mix gently, see that the gravy coats all the rice.
Garnish with the cut coriander leaves.

GHEE CHICKEN (Super spicy )

Ghee Chicken (NEI)

(Kugan i know you are veg, so u can try this dish with ur veg chicken or mutton)

Ingredients:

1/2 kg chicken - cut into small
1 Large onion- sliced very small
1 Tomato - Sliced very small
Yogurt - 2tbsp
Ginger & Garlic Paste - 2 tsp
Chilli Powder - 2 tsp
Corriander Powder - 2 tsp
Tumeric Powder - 1/2 tsp
Corriander leaves
Cloves
Cinnamon Stick
Cardamon
Curry Leaves
1/4 cup water
salt
1tbsp Ghee

To Grind
3 tbsp of Coconut Shreds
5-6 Cashew Nuts
1/2 tsp Cumin Seeds
1tsp Poppyseeds ( Kasa Kasa)

In a hot pan of hot oil, add in spices, curry leaves, onions, tomatoes and saute it till light brown. add in the ginger & garlic paste . Add in the chicken, tumeric, chilli, coriander and mix it will for 5mins. Add in the yogurt and the grind paste and mix it well with water and let the chicken cook for good 15mins.Add in salt, When masala is thick and nice. add in 1tbsp Ghee and corriander leaves and mix it well n remove from heat.

PLAIN BUNS (Kugan )

PLAIN BUN

Ingredients:

250 grms flour or bread flour
2 tbs milk powder
30 grms caster sugar
10 grms melted butter
¾ tsp salt
¼ tsp bread softner ( optional )
¾ tsp bread improver ( optional )
1 ½ tsp dry yeast.
160 ml warm water

Method:

In a container, add in the dry yeast, 1 tsp of the sugar,
and 20 ml of the warm water. Stir till the sugar is melted.
Set aside for about 10 minutes. Let it froth.

In another bowl, add in the flour, milk powder, sugar, butter,
salt, and if using the bread improver and softner.
Mix everything well with your fingers and keep aside.

As soon as the yeast froths up, make a well in the flour, pour
In the yeast mixture, and the warm water.
Knead well to form a dough. The dough should be smooth and soft.

Place the dough in slightly oilled bowl, cover with a cloth. Let rise
until doubled in size.
Punch down the dough again. Turn out on a slightly floured surface and
divide into 10 equal portions. Shape each portion into a small ball.

Cover with kitchen towel and let them rise in a warm place ,
Until they are doubled in size.
Preheat oven to 190 degrees Centigrate and bake for about 20 minutes,
or till the top are golden in colour. Remove and cool.

MASALA SAVOURY BUNS ( Kugan )

MASALA SAVOURY BUNS

Ingredients:

The Dough:

2 ½ tsp dry yeast
½ cup luke warm water
2 tbs sugar

3 cups all purpose flour or bread flour
2 tbs of powdered milk
4 tbs melted butter
½ cup luke warm water, little more or less.
1 ½ tsp salt


Savoury Filling:

1 tsp oil
2 green chillies chopped
1 cup onion sliced fine
Little salt
½ tsp chillie powder
A pinch of garam masala powder
A pinch of tumeric
1 tbs chopped coriander leaves


Method:
Mix the yeast, sugar and the warm water.
Let the mixture become frothy.


Mix the flour, melted butter, powdered milk and salt in a bowl.
Make a well in the middle.
Pour in the frothy yeast mixture in the flour. Mix well.
Now slowly add in the warm water, little by little.
Knead into a soft dough. Cover and keep aside to double in size.


The Stuffing:
Heat oil in a pan, add in the onions, green chillie, and salt.
Saute for a second. Add in chillie powder, tumeric powder,
and garam masala powder. Stir fry well. add in the coriander leaves.
Fry dry and dish out. Let it cool.
( I wanted to add in coarsely mashed boiled potatoes, and mixed veges, but ran out of it )



Once the dough has risen, punch down the dough again.
Now on lightly floured place, divide the dough into portions,
as how big you want. Take a portion, flatten the dough, put in the filling,
as you will do for modak. Close well and put them on a greased tray.

Give them enough space to rise and expand again.
Once they are well risen, bake them in a per heated oven, 190 degrees C , till
they are cooked for about 20 minutes, or until the top gets golden.


NOTE: If you are using the veges, 2 boiled mashed potatoes.
2 cups of diced veges, like carrot, beans, peas and so on.

LONG BEANS CURRY ( Kugan )

LONG BEANS CURRY

Ingredients:

2 tsp oil
½ tsp mustard seeds
1 sprig curry leaves
2 big onions chopped
Salt to taste


500 grms long beans cut into 1 inch in length

Grind To Paste:
3 tbs grated coconut
1 tsp aniseeds
1 tsp chillie powder
1 tsp coriander powder
½ tsp garam masala powder
¼ tsp tumeric powder

Method:

Heat oil in a wok, add in the mustard seeds, curry leaves and onions.
Saute well till the onions are translucent.
Add in the long beans and srir fry till the beans are cooked, about 10 minutes.
(It is best to buy long beans that are of soft veraities )

Add in the ground paste, salt and 1 cup of water.
Mix well, cover and cook for about 5 minutes.
Remove the cover and cook for another 5 minutes till the raw smell goes.
Taste for salt and remove. The gravy should be semi thick.

TOMATO ONION KARA CHUTNEY ( Kugan )

TOMATO ONION KARA CHUTNEY

Ingredients:

2 tsp oil
6 dry red chillies cut into pieces
2 tbs roasted channa dal
3 pips garlic
A small piece of ginger
2 onions chopped
3 tomatoes chopped
½ cup grated coconut
½ tsp tamarind paste
1 tbs coriander leaves
Salt to taste

Seasonings:
1 tsp oil
¼ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
1 sprig curry leaves
2 tbs chopped onions

Method:
Heat oil in a pan, add in the dry chillies, fry well and remove.
Add in the garlic, ginger, and the onions. Saute well.
Add in the tomatoes, and stir fry well till the raw smell goes.
Remove and keep aside.

In a dry grinder, grind the fried red chillies and the roasted channa dal,
to powder.
Then in a wet grinder, first grind the grated coconut and the coriander leaves.
Once the coconut is ground, add in all the other ingredients and grind
to a little coarse paste. The consistency should be like a chutney consistency.

Heat a pan, and add in the seasonings as per list.
Pour on top of the chutney and mix.

SAGO CHINA GRASS

Ingredients:

200 grms sago
Little red colour
Little green colour

1000 ml water
2 ½ tbs china grass powder
300 grms sugar
500 ml coconut milk
½ tsp salt
Few drops of vanilla essence.

Method:
Wash the sago and boil with plenty of water till transparent.
Pour in a sieve , wash under running tape , and drain well.
Divide into 2 portions. Colour one red and the other portion green.

Now boil the water, sugar and the china grass powder.
Boil till the powder dissolves well. add in the coconut milk and salt.
Boil for another 10 minutes. Add in the essence.

Now divide the mixture into 2 portions.
Mix well the red portion of the sago into one portion of the china
grass, pour into a tray and let it set.

Keep the other portion of the china grass mixed with the green sago,
warm. Once the red portion is set, pour the green portion of the
mixture on the top of the red portion.
Let it set and cool in the fridge. Cut into slices and serve.