Kugan's Kitchen

Kugan 98

ONION CURRY

Ingredients:

1 tbs ghee
2 tbs oil
1 tsp cumin seeds
1 tsp ginger paste
1 tsp garlic paste
2 green chillies sliced
¼ tsp of asafoetida powder

Mix all these ingredients together well.
½ cup curds
½ cup water
2 tsp coriander powder
½ tsp tumeric powder
1 tbs red chillie powder
Salt to taste

1 kg red onions sliced
½ cup of water

Method:

In a wok heat the oil and the ghee. Add in the cumin seeds.
Once it splutters, add in the ginger, garlic paste. Saute well.
Add in the sliced green chillies. Stir fry.
Lower the flame and add in the asafoetida powder.

Now pour the water, curds mixture and keep on stirring.
Keep on stirring till oil floats on top of the mixture.
Add in the sliced onions and mix well.
Add in another ½ cup of water. Increase the heat a little.

Let the onions cook, and the gravy becomes thick.
Remove and serve with chapathi, roti or dosai.

Kugan 98

Onion chutney using coconut oil:

chop around 25 pearl onions. Heat COCONUT OIL & add the onions. Fry till they start browning. add req salt & chilly pwd & switch off flame immediately. mix well,let cool & grind to a paste.

Heat a tsp of CCONUT oil again. splutter mustard & then add a dry red chilly & a few curry leaves. Add in the ground paste & fry again for a min or two. Serve with dosai/wheat dosai. Tastes yum. The use of coconut oil makes a lot of diff to this chutney. So never every try using any other oil.

Kugan 98

ONION CHUTNEY

Ingredients:

1 cup chopped red onions. (shallots will be better )
5 dried red chillies cut into small pieces
1 small piece og ginger ( optional )
1 tsp thick tamarind paste or to taste
1 sprig curry leaves
1 tbs oil
Salt as needed

Seasonings:
1 tsp oil
½ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
1 sprig curry leaves.

Method:
Heat the tbs of oil in a pan. Add in the onions and saute till translucent.
Remove, in the same wok, add in the dried red chillie and roast it.
Add also the tamarind paste and curry leaves, stir fry and remove.
When cool, add in the salt and and grind to a smooth paste.

Heat 1 tsp oil, add in the mustard seeds, let it splutter.
Add in the urad dal and the dry red chillies.
Add also the curry leaves, saute well and pour on top of the chutney.
Your onion chutney is ready. Enjoy with dosai or idli.

Kugan 98

TAPIOCA CHIPS

Ingredients:

100 grms tapioca cleaned ( choose small round ones )
Little salt dissolved in water
Oil for frying.

Method:

Clean and remove the dark outer skin of the tapioca.
Heat enough oil for frying in a wok.
Using a vegetable slicer, slice the tapioca directly into the oil.
Deep fry the tapioca slices for 5 minutes or until the sides are
slightly golden in colour. Do not over crowd them.

Add 1 tsp of salt water, to the first batch, and then reduce the,
quantity slightly for the following batches.
Since the salt is absorbed by the chips, only a little will remain in the oil.

The tapioca chips will become hard if you over fry them.
Chips will not be crispy when hot. You need to cool them a bit.
The colour will be good white with slightly golden brown sides.
Drain it from oil and keep it in paper towel to remove excess oil.
Store in an air tight container after it is cold.

Kugan 98

How to cut the starters.

Kugan 98

GREEN PEAS DIP

Ingredients:

1 cup fresh peas steamed
½ tsp roasted cumin powder
½ tsp roasted coriander powder
¼ cup thick curds
Salt to taste
Pepper powder freshly ground
Little water as needed

Method:
Put all the ingredients in a blender.
Puree until smooth, to a thick saucy consistency.
Serve as a dip.

Kugan 98

CARROT DIP

Ingredients:

1 carrot sliced
½ inch ginger sliced
¼ tsp curry powder or to taste
¼ cup mayonise
2 tbs olive oil
½ tsp salt or to taste
½ tsp vinegar
½ tsp honey

Method:

Clean and slice the carrots. Add in the sliced ginger.
Put them in a container with the curry powder.
Steam them over boiling water, till the carrots are tender.

When cold, add in all the other ingredients.
Blend them in a food processor, until smooth.
Serve as a dip.

Kugan 98

SPICY TAPIOCA CHIPS

Ingredients:

Chips:
100 grms tapioca slice into thin chips.
Oil for frying

Chillie Jam:
6 fresh red chillies, deseeded
1 pip garlic
¼ cup sugar
1 tbs dark brown sugar
1 tbs bottled chillie sauce ( if you do not have home made one )
1 tbs oil
125 ml water
Salt to taste

Method:
Slice the tapioca into thin chips.
Heat oil and deep fry, remove and keep aside.

Grind the chillies and garlic into a coarse paste.
Put all the other ingredients with the chillies in a small pot.
Cook over medium heat until it comes to a boil.
Reduce the flame and cook till it becomes like a thick jam.
Remove from the stove.

Now place the chips in a large bowl, pour the jam on top of the chips.
Using a salad spoon and fork, turn the chips, over until they are well
coated with the chillie jam. It will look a bit sticky.
When cool, store in an air tight container.
Serve as a starter or a snack.

Kugan 98

GOLDEN BRINJAL ROUNDS

Ingredients:

½ cup besan flour
1 tsp coriander powder
2 tsp chillie powder
¼ tsp garam masala powder
½ cup curds
Little pepper powder
Salt to taste
Water to bind the flour
300 grms, long brinjal cut into thick slices
Little oil

Method:

Mix all the ingredients, except the oil to a dosai batter consistency.
Heat a flat non - stick pan with little oil.
When hot , dip the brinjal slices in the batter.
Arrange them in the non-stick pan.
Shallow fry them on both sides till golden in colour.
Remove and serve with a dip.

Kugan 98

CHILLIE SAUCE

INGREDIENTS:

3 red chilies
2 birds eye chilies
2 cloves garlic
3/4 cup water
1/4 cup white vinegar
1/2 cup sugar
1/2 tablespoon salt
1 tablespoon cornstarch
2 tablespoons water

Directions:
1. Puree the chilies and garlic in a blender.
2. Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
3. Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
4. Let cool and enjoy.

Kugan 98

CARROT TANGY RELISH

Ingredients:

250 grms carrot diced fine
2 onions chopped fine
2 tomatoes, deseeded and chopped
1 tsp chillie powder
½ tsp tumeric powder
2 tsp tamarind paste
½ tsp sugar ( optional )
2 tbs oil
½ tsp mustard seeds
Salt to taste
Little cut coriander leaves.

Method:
Heat oil in a wok, add in the mustard seeds. Let it splutter.
Add in the onions and saute for a minute.
Add in the carrots, tumeric powder and fry for few seconds.

Add in the tamarind paste, red chillie powder, and little water.
Fry well for another minute.
Add in the tomatoes, salt and sugar. Cook for a minute.

Remove and garnish with the cut coriander leaves.
Goes well with any flavoured rice.

Kugan 98

POTATOES WITH CURDS

1 tbs oil
1 tsp cumin seeds
¼ tsp asafoetida powder
½ tsp tumeric powder

1 tsp ginger paste
1 tsp garlic paste
½ tsp chillie powder

Masala to soak and grind fine:
5 dry red chillies
½ bay leaf
1 tsp cumin seeds
1 small piece cinnamon stick
1 clove

3 potatoes, boiled and cubed
Salt to taste
Little water
½ cup well beaten curds
¼ cup coconut , ground coarsely
Little cut coriander leaves for garnishing

Method:

Heat the oil in a wok, add in the cumin, asafoetida and tumeric.
Add in the ginger, garlic and chillie powder, mix well.
Add in the ground paste and fry till oil separates.

Add in the boiled potatoes, salt to taste.
Add in little water and mix every thing well.
When it boils, add in the well beaten curds.

Sim the fire and mix till everything is well combined.
Add in the ground coconut, and stir fry till the dish is
a bit dry. Garnish with the coriander leaves.
Remove and serve hot.

Kugan 98

SWEET PINEAPPLE CURRY

Ingredients:

2 cups of chopped pineapple pieces
¼ tsp tumeric powder

(A)
2 tsp oil
½ tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
A pinch of asafoetida powder

Dry Roast And Grind To A Paste:
5 dried red chillies cut into pieces
2 tbs channa dal
1 tbs urad dal
2 tsp coriander seeds
1 tsp cumin seeds
3 tsp sesame seeds
4 tbs grated coconut
Little funugreek seeds

2 tbs tamarind thick juice
1 tbs brown sugar, or to taste
Salt to taste

Method:
Heat a pot with the oil. Add in the seasonings from (A)
When mustard seeds splutter, add in the chopped pineapple.
Add in the tumeric powder, 2 cups of water. Let it cook for 5 minutes.

Add in the ground paste, tamarind juice, brown sugar and salt to taste.
Let it simmer for about 5 minutes, the gravy should be a little thick.
Taste for sweet sour and salt. Remove and serve with any flavoured rice,
or ghee rice.

Kugan 98

CRISPY DOSAI ( ONE )

3 cups of raw rice (patcha arisi )
1 cup urad dal
1 tsp funugreek seeds
2 tbs channa dal
2 tbs aval

Method:

Soak, urad dal, funugreek seeds and channa dal in one bowl.
Soak the rice in a separate bowl. Soak both for about 5 hours.
Soak the aval in water for about 10 minutes.
Squeeze out the water and add to the rice before grinding.

First, grind the urad dal mixture till fluffy.
Next grind the rice mixture well and add to the urad dal mixture.
Add salt and beat well with your hands and ferment over night.
The consistency should be like dosai consistency.

The next day, mix the flour with a ladle well.
Heat a dosai kal, pour a ladleful of dosai batter in the middle.
Spread in concentric circles starting from the centre.
Drizzle 1 tsp of oil around the circumference and let it cook.
It should cook till golden brown.

Once done remove and serve with any chutney or gravy.
You need not flip over this dosai.
You can do so if you like.

Kugan 98

KERALA EGG CURRY 2

Ingredients:

4 eggs boiled and remove shell.
1 big onion sliced finely
½ inch ginger chopped fine
2 green chillies slit 4 and cut across
2 medium tomatoes quartered
1 tsp chillie powder
1 tsp coriander powder
¼ tsp tumeric powder
2 tsp oil
½ tsp cumin seeds
½ tsp mustard seeds
½ cup coconut milk
1 cup water
Salt to taste

Method:

You can leave the eggs whole or cut into halves. Keep aside.

Heat oil in a pan, add in the mustard and cumin seeds.
Add in the ginger, onions and green chillies.
Saute well, till the onions are transparent.

Add in the chillie, coriander and tumeric powders.
Stir fry for a minute. Add in the cut tomatoes.
Add in the water and salt, let it come to a boil.

Let the tomatoes cook well and the gravy a bit thick.
Add in the coconut milk, let it heat through. (Do not boil )
Add in the eggs whole or halved.
Remove and serve with iddiappam, rice or roti.

Kugan 98

KERALA EGG CURRY

Ingredients:

4 hard boiled eggs, shelled and cut into halves
2 medium potatoes boiled, peeled and quartered

2 tbs coconut oil
½ tsp mustard seeds
1 big onion sliced
½ inch ginger chopped fine
2 pips garlic chopped fine
4 green chillies, slit into 4 and cut across
2 sprig curry leaves.

3 tsp coriander powder
½ tsp chillie powder
¼ tsp tumeric powder
1 tsp pepper powder
½ tsp garam masala powder

2 cups thin coconut milk
1 tbs vinegar
Salt

½ cup thick coconut milk

Method:
Heat oil in a pan, add in the mustard seeds.
Now add in the onions and saute till light brown.
Add in the ginger, garlic, green chillies and curry leaves.

Stir fry well, add in all the spice powders, and fry for a minute.
Add in the thin coconut milk, salt and the vinegar.
Stir well and allow to boil, when it boils, add in the boiled potatoes.

Allow the gravy to simmer for about 5 minutes.
The gravy will be a bit thick, add in the thick coconut milk.
Mix well and switch off the flame.

Arrange the eggs in a flat serving dish.
Pour the gravy on top, and serve.

Kugan 98

KERALA GREEN PEAS CURRY

Ingredients:

1 cup green peas soaked over night, cook in a pressure cooker till cooked,
with enough water. Keep the water and green peas aside.

1 tbs oil
½ tsp mustard seeds
2 inch piece cinnamon stick
2 cardamom pods
2 cloves

1 big onion sliced
1 tsp ginger paste
1 tsp garlic paste

1 red tomato chopped
2 green chillies, slit into 4 and cut across
2 sprig curry leaves

1 tsp chillie powder
2 tsp coriander powder
½ tsp tumeric powder
½ tsp garam masala powder
A pinch of pepper powder
Salt to taste

¾ cup thick coconut milk

Method:

Heat a pot with the oil, add in the spices and let them crackle.
Add in the sliced onions, saute till light brown.
Add in the ginger garlic paste and saute till raw smell goes.

Now add in the chopped tomatoes, green chillies and curry leaves.
Saute till the tomatoes turn mushy.
Add in all the spice powders with the salt. Saute well till a nice aroma comes.

Add in the cooked green peas with the water. Let it simmer till the gravy is thick.
Now add in the thick coconut milk, mix well and switch off the flame.
Serve with rice or roti.

Kugan 98

STUFFED FISH.

Ingredients:

4 ikan cencaru fish cleaned

5 dried red chillies soaked
5 fresh red chillie
3 shallots chopped
2 pips garlic chopped
Little tumeric powder
3 candle nut
3 white part of the lemon grass
A small piece of shrimp paste
Little tamarind paste, mixed with little water
Little sugar
Little salt

Method:

Grind all the ingredients above.
Use little oil in a wok, and stir fry the ingredients till fragrant.

Clean and gutt the fish. Slit a line at the back of the fish.
Rub little salt all over the fish.
Using a small spoon, stuff the ingredients into the back of the fish.
Remove the access. Fill also the stomach of the fish.

Heat up a wok with the oil. When it is hot, put the fish and lower the heat.
Shallow fry until golden in colour on both sides.
Flip the fish to the other side occasionally.

This fish takes a longer time to cook through due to the thick skin.
The inside of the fish will not be cooked if high heat is used.

In Malay we call it ikan cencaru.
In English it is known as Jacket fish or Torpedo Scad.

Kugan 98

AVAL KESARI ( Kugan )

Suvai, here is the aval kesari for you. Enjoy, Kugan98

AVAL KESARI

Ingredients:

1 cup aval
¼ cup ghee or more
1 cup water
Little orange colouring
A pinch of cardamom powder
¼ cup milk
1 tbs roasted cashew nuts
1 tsp roasted raisins

Method:

Dry roast the aval with ghee till a nice aroma comes.
Keep aside.

In a pan, add the water, colour and cardamom powder.
Let it come to a boil, add in the roasted aval.
Keep on stirring slowly, let it cook for few minutes.

Then add in the milk and stir again.
Sprinkle little hot water if you feel the aval is not cooked.
Add in the sugar and stir again.

The sugar will melt and harden again. You will get a kesari texture.
Bring down the heat, add in the cashew nuts and raisins.
Add also the ghee, stir nicely and remove to a container.

Kugan 98

MEEN PEERA ( Kugan )

Dev, my aunt says there are so many different ways to cook this dish.
This is a very simple way to cook. Use fleshy small fishes.
Some meen peera will look like meen puttu. Kugan98

MEEN PEERA

Ingredients:

½ kg small type fish cut and cleaned
2 pieces kudampuli
¼ cup water
1 ½ tbs coconut oil
½ tsp mustard seeds
2 sprigs curry leaves
Salt to taste

To Make A coarse Mixture:
6 shallots sliced
½ inch piece ginger chopped
½ cup coconut or more
3 green chillies
1 pip garlic chopped
½ tsp cumin seeds
½ tsp tumeric powder
1 tsp chillie powder

Method:

Wash and soak the kudampuli in ¼ cup of water.
Coarsely grind all the ingredients mentioned above.

Heat a non-stick pan with the coconut oil.
Add in the mustard seeds and the curry leaves.
Add in the coarsely ground coconut mixture.
Stir fry for a second. Add in kudampuli with the water.

Add in the fish pieces and salt. Mix gently and close the lid.
Cook on medium flame. Stir gently in between.
Sprinkle little water if needed to cook.
The dish has to be dry one, so allow the excess water to evaporate.

Serve with steaming rice.

Thanks To the owner of this picture:

Kugan 98

SWEET BANANA STEW (Kugan )

SWEET BANANA STEW

Ingredients:

2 cups of ripe, thin slices of nenthra banana.
1 cup thick coconut milk
2 tbs ghee
2 tbs or more sugar to taste
2 shallots sliced
2 cardamom pods, just smashed
2 cups of water
Little salt to taste

Method:

Boil the banana, pinch of salt and water.
When the banana is well cooked, add in the smashed cardamom
pods . Add in the coconut milk, and mix well.
Heat the ghee in a pan, add in the sliced shallots, saute well.
Pour it into the banana mixture. Mix well.
Your banana stew is ready for your iddiappam.

Thanks to the owner of this picture:

Kugan 98

SARKKARA UPPERI (SWEET PLANTAIN CHIPS) (Kugan )

SARKKARA UPPERI (SWEET PLANTAIN CHIPS)

Ingredients:

2 big raw nendran banana
1 cup jaggery
½ cup water
1 tbs ghee
¼ tsp cardamom powder
¼ tsp cumin powder
¼ tsp ginger powder or sukku
Little salt
Oil for frying

Method:
Remove the skin of the banana.
Cut the plantain in half, length wise.
Cut these pieces into ½ inch thick slices.
Rub little salt into it.

Heat a wok with the oil and deep fry the chips.
They must be crisp and golden in colour.
Remove to a paper towel
Combine the water and sugar and boil till it forms a single string syrup.

Add in the ghee, cardamom, cumin and ginger powders.
Add in the fried plantains, stir well the sugar to coat the chips well.
The syrup will coat the chips evenly and will harden in few minutes.
Remove and let them cool. Store in an airtight container.

Kugan 98

BOMBAY CHUTNEY (kugan )

Dear Gulabjamun, here is the Bombay chutney for you.
Enjoy, Kugan98

BOMBAY CHUTNEY

Ingredients:

100 ml oil
2 tbs ghee
1 tsp cumin
1 pinch of good asafoetida powder
3 green chillies chopped
1 tbs ginger chopped
1 tbs garlic chopped
2 big onions chopped
1 cup besan powder
Salt to taste
2 cups tomato chopped
½ tsp tumeric powder
Little coriander leaves chopped
Little lime juice to taste

Method:

Heat a wok with the oil and ghee.
Add in the cumin seeds and the asafoetida powder.
Add in the green chillies, ginger and garlic.
Fry till they turn slightly brown.

Add in the onions and fry well.
Now add in the besan flour and fry well.
Add little oil if needed. Add salt and fry till nice aroma comes.
Add enough water, see that there are no lumps.

Let it boil on medium heat till the flour gets cooked.
Add in the chopped tomatoes and keep on stirring.
When the gravy gets thick, add in the tumeric powder.
At this stage add more water and keep on stirring.

Lastly add in the cut coriander leaves and cook,
till the chutney starts to spill.
Add in the lime juice and remove.
Serve with idli, dosai, chapathi and so on.

Kugan 98

SPICY RAJMA CURRY ( Kugan)

Well I forgot who requested for this recipe.
Anyway try it out friends, it is really very yummy.
Thanks, Kugan98.

SPICY RAJMA CURRY

Ingredients:

1 cup red rajma beans soaked over night and boiled
2 big onions ground to paste
1 tsp garlic paste
1 tsp ginger paste
2 red tomatoes pureed

2 tsp red chillie powder
1 tsp coriander powder
½ tsp garam masala powder
¼ tsp tumeric powder
¼ tsp asafoetida powder

2 tbs ghee or butter
1 bay leaf
1 tsp cumin seeds

2 tsp fresh lime juice
Salt to taste
Little coriander leaves

Method:
Heat butter in a wok, add in the bay leaf, cumin seeds.
Let it splutter, add in the asafoetida powder.
Add in the onion paste, ginger garlic paste. Fry for a second.
Add in the tomato puree and red chillie powder and coriander powder.

Allow to cook till oil separates. Add in the tumeric, and garam masala.
Add in also the salt, stir well. Add in 1 cup of water. Cook for 5 minutes.
Now add in the cooked rajma (mash 1 tbs of rajma ) along with the stock.
Mix well and cook again on low flame for 5 minutes.

Once the gravy is thick, taste for salt and remove from the stove.
Add in the fresh lime juice and stir well.
Garnish with the cut coriander leaves.
Goes well with rice or chapathi.

Kugan 98

ZUCCHINI SAMBAR ( kugan)

Suvai, here is the sambar for you.

ZUCCHINI SAMBAR
Ingredients:

1 cup of toor dal soaked and boiled

200 grms zucchini, washed and sliced
4 shallots whole
1 onion chopped big
4 green chillies slit into 4 and cut across
1 big tomato chopped

½ cup of tamarind juice from a lime sized ball of tamarind
2 tbs sambar powder
1 tsp chillie powder
¼ tsp tumeric powder
Salt to taste

1 tbs of oil
½ tsp urad dal
½ tsp mustard seeds
¼ tsp cumin seeds
3 red chillies broken into pieces
4 pips of garlic smashed
1 sprig curry leaves
A pinch of asafoetida powder

Little cut coriander leaves
1 tbs of grated coconut for garnish

Method:

In a big pot add about 3 cups of water.
Add in the cut zucchini, shallots, onion, green chillies and tomatoes.
Cover and cook until the zucchini is little cooked, but not mushy.

Add in the tamarind juice, sambar powder, chillie powder, tumeric,
and salt to taste. Cook for about 2 minutes.
Add in the cooked toor dal, mix well.

Add enough water to make the right consistency.
Heat a pan with the oil. Add in the urad dal and garlic.
Let them brown a bit, add in the mustard and cumin seeds.

Let them splutter, add in red chillies and curry leaves and asafoetida.
Mix well and pour it into the sambar. Add the coconut if you wish.
Let it come to one boil, remove and garnish with the coriander leaves.
Serve with rice roti idli or dosai.

Kugan 98

JAPANESE PANCAKE ( Kugan )

Western people do their pancakes with flour, milk and eggs.
We do our pancake with curds and things.
I read about this Japanese pancake in a magazine, while in hospital.
I tried and it is a good for teatime or for breakfast. Kugan98.

JAPANESE PANCAKE

Ingredients:

1 cup skinless moong dal, soaked
½ cup raw rice, soaked
½ cup zucchini cut into matchsticks, add little salt and keep aside
½ cup carrot cut into matchsticks
2 red chillies chopped
2 stalks spring onion chopped
2 tbs coriander leaves chopped
1 tsp coarse black pepper powder
Salt to taste.
Oil

Method:
Soak the moong dal and rice for about 3 hours.
Drain and blend in a blender to idli consistency.

Now squeeze out the liquid from the zucchini.
Add that to the batter.
Add in all the other ingredients, except the oil
Mix everything well.

Now heat a pan with little oil.
Pour a ladle full of batter in the pan.
Let it spread by itself. When bubbles become visible on the surface,
flip it over and cook until golden brown on both sides.

Do the same with the rest of the batter.
Serve with any dipping sauce or chillie sauce.

Kugan 98

MIXED VEGETABLE CHAPATHI ( Kugan)

Friends, we always make plain chapathis or stuffed chapathis.
Lets try mixed vegetable chapathi. Ideal for children. Kugan98

MIXED VEGE CHAPATHI

Ingredients:

1 cup whole wheat flour
2 tbs all purpose flour

(A)
½ cup boiled mashed potato
1 tbs finely sliced beans
1 tbs finely chopped cauliflower
1 tbs finely grated carrot
1 tsp sesame seeds
1 tsp garam masala powder
1 tsp finely chopped coriander leaves
Little butter or oil
Salt to taste
Enough water.

Method:
Mix the two flours together.
Mix together all the ingredients in (A) except the water.
Now add in the (A) ingredients to the mixed flour.
Mix everything well, add enough water and knead to a pliable chapathi dough.
Cover and keep aside for about ½ an hour.

Now take a lemon sized dough and roll it into chapathis.
Heat a tawa and cook on both sides till cooked.
Serve with any gravy or side dishes..

Kugan 98

MAMAK ROJAK Part 1 (Kugan )

ROJAK

Main Ingredients:
3 deep fried tofu cubed
4 hard boiled eggs , quartered
200 grms bean sprouts blanched
1 cucumber shredded with the skin
300 grms sweet turnip, peeled and shredded
Prawn fitters cut into slices
Coconut fitters cut into slices
Chillie squid slices cut into pieces
Rojak sauce

The blanched beansprouts are missing in the picture.
Also missing are boiled eggs and chillie squids.

Prawn Fitters:
Ingredients:
3 cups all purpose flour
¼ tsp tumeric powder
½ tsp baking powder
¼ tsp baking soda
1 tsp salt
1 1/3 cup water
2 eggs
150 grms small whole prawns
200 grms chives

Method:
Combine flour, baking powder, baking soda, tumeric powder,
salt and chives in a big bowl.
In a another bowl beat eggs into the water.
Now stir the egg mixture into the dry ingredients and mix well.

Heat oil in a wok, dip a steel round spoon into the hot oil.
Remove the spoon and pour some batter into the spoon.
Top with a whole prawn, then put the spoon to the hot oil
till the batter can easily release from the spoon.
Let it fry till brown and fluffy.remove to cool. Cut into pieces.
Keep aside.
( THIS PRAWN FITTERS CAN BE SERVED ALONE WITH SWEET SPICY SAUCE )

The prawns are missing in the picture

Kugan 98

MAMAK ROJAK Part 2 (Kugan )

MAMAK ROJAK PART 2

Coconut Fitters:
100 grms fresh grated coconut
150 grms rice flour
1 egg
1 tsp chicken stock granule
½ tsp pepper
¼ tsp salt
Little water to bind everything.

Method:
Combine all the ingredients. Take some mixture and roll into
a oblong roll. Heat oil and deep fry over medium heat,
to golden brown and crispy roll

.Chillie Squid Slices:

Ingredients:
1 soaked squid, cut into long slices
2 tbs chillie paste
1 tbs chopped shallots
¼ tsp tamarind paste
¼ tsp salt
½ tsp sugar
2 tbs of oil

Method:
Rinse the squid slices and pat dry.
Score a criss-cross pattern. Keep aside.
Heat up the oil in a wok, add in the chopped shallots.
Add in the chillie paste, stir- fry briskly for a while.
Add in the squid slices, sugar, salt and tamarind paste.
Keep stirring until cooked .
Remove and slice with a scissor before serving
Remove to cool and slice into rounds. Keep aside

Kugan 98

MAMAK ROJAK Part 3 (Kugan )

The Rojak Sauce:
150 grms boiled mashed sweet potato
150 grms palm sugar or to taste
2 ½ tbs tamarind paste
200 grms toasted peanuts, pounded coarsely
3 cups water
1 tsp salt.

Blended paste:
2 tbs chillie paste
4 red bird’s eye chillie
3 pips of garlic
8 shallots
1 tbs shrimp powder
4 tbs cooking oil

Method:
Heat a deep pot with the oil.saute the blended ingredients till fragrant.
Then mix in all the other ingredients and mix till well combined.
Simmer the mixture till thickened, and oil rises to the top.
Remove and keep.

Arrange on a platter, the shredded cucumber, turnip, prawn fitters,
coconut fitters, tofu slices, blanched beansprouts.
Pour the rojak sauce on the ingredients.
Garnish with the hard boiled eggs and sliced chillie squid slices.

VEGETARIANS SKIP ALL THE NON-VEGETARIAN INGREDIENTS.

Kugan 98

VEGETARIAN TOFU OATS OMELETTE (Kugan )

Here is a vegetarian omelette. What to do, when you are a vegetarian?

VEGETARIAN TOFU OATS OMELETTE

Ingredients:

½ cup silken tofu
½ cup oats soaked with little water
¼ cup maida flour
¼ cup besan flour

(A)
1 tbs chopped onions
1 tbs chopped green chillies
1 tbs grated carrot
¼ tsp coarsely ground pepper
1 tbs chopped coriander leaves
Salt to taste

1 tsp oil
¼ tsp mustard seeds
¼ tsp urad dal

Method:
Grind the tofu and the soaked oats together.
Add in the two flours and mix well.
Add in the ingredients in (A)
Heat the oil and add in the seasonings.
Pour it into the ground tofu mixture.
Add enough water to pour like a omelette.
Heat a non-stick pan, add in little oil.
Pour a laddle full of the mixture into the pan.
Spread it a little and cook on medium heat.
Flip it over when one side is cooked.
Cook the other side and serve warm with chillie sauce.

Kugan 98

CURD POTATO SALAD ( Kugan)

Try this simple potato salad which is very yummy.

CURD POTATO SALAD

Ingredients:

300 grms potatoes, boiled
Little salt

2 tbs olive oil
2 tsp chillie flakes
1 tbs oregano crushed

200 grms fresh curds, beaten
Little salt
1 tsp sugar

1 tsp chopped coriander leaves
2 tbs grated carrot

Method:
Boil the potatoes till well cooked, but little firm.
Cut into bite sized pieces. Mix little salt. Keep aside.

Mix the olive oil, chillie flakes and the crushed oregano, well.
Pour it on the potatoes and mix well.

Now mix the fresh curds, sugar and salt.
ONLY pour the curd mixture on the potatoes,
when you want to serve. (otherwise the salad will become soggy )

Garnish with the chopped coriander leaves and grated carrots.
Serve immediately.

NOTE: Can sprinkle little chillie flakes and oregano on top .

Kugan 98

Friendship

Many people will walk in and out of your life.
But only true friends will leave footprints in your heart.
To handle yourself, use your head.
To handle others, use your heart.

Anger is only one letter short of danger.
If someone betrays you once, it is his fault.
If he betrays you twice, it is your fault.

Great minds discuss ideas.
Average minds discuss events.
Small minds discuss people.

He, who loses money, loses much.
He, who loses a friend, loses much more.
He, who loses faith, loses all.

Beautiful young people are accidents of nature.
But beautiful old people are works of art.

Learn from the mistakes of others.
You can’t live long enough to make them all yourself.

Friends, you and me…
You brought another friend…
And then there were 3…
We started our group…
Our circle of friends…
And like that circle…
There is no beginning or end…

Yesterday is history.
Tomorrow is mystery.
Today is a gift.
That is why it is called the present.

Thanks Kugan98

Kugan 98

SAUTEED CHILLIE PASTE (Kugan)

Much has been written about chillie paste.
This recipe was given to me by a Malay Macik.
Very, very useful for working members. Kugan98

SAUTEED CHILLIE PASTE

Ingredients:

(A)
200 grms fresh red chillies cut and deseeded
200 grms dried red chillies, cut and deseeded, before soaking for ½ an hour
8 shallots peeled
5 garlic pips peeled
4 candle nuts ( buah keras )

(B)
3 tbs of thick tamarind juice from 1 1/2 tbs of tamarind pulp. ( or to taste )
Sugar to taste
Salt to taste
½ cup oil

Method:
Combine all the ingredients in (A).
Blend everything to a coarse or fine paste.

Heat the oil in a deep pan or wok.
Add in the blended paste, reduce heat to low.
Keep stirring the mixture until oil separates. Do not let the bottom to burn.
It will take about 20 minutes.

Now add in the tamarind paste, sugar and salt.
Cook again till everything combines. Taste for sugar, salt and sourness.
Remove the pan from heat. Cool down completely.
Store in a clean glass jar. Store in a fridge.
Use when needed.

This sambal is verstile and can be used as a chillie base for chicken,
seafood, fried fish, fried rice, nasi lemak, mee siam.
You can also use this sambal for fried nuts and anchovies.

NOTE; Those who like shrimp paste (belacan )
Can pan fry the shrimp paste until lightly crisp brown.
Then crush to small pieces, and add to the ground paste.
Or you can use belacan powder, to your taste.

Kugan 98

Bansi Ravai payasam/broken Wheat payasam:
This is the same recipe I use to make broken wheat payasam... i used bansi ravai instead and it turned out to be sooooooooooo yummy...

1. Roast the bansi ravai/broken wheat(1 cup)with ghee in acooker for 2 minutes... It needn't change color...
2. Add 3 1/2 cups water and cook for 4 whistles or till well cooked.
3. Meanwhile melt 1 kg of brown sugar with 1/2 cup water just until it melts... strain and keep aside...
4. Add milk(2 to 2 1/2 lts depending on the consistency u want) to the cooked ravai and let it come to a boil... simmer for 10 minutes on very low flame... keep stirring freq...
5. Grind together 1/2 a coconut shredded and 10-12 cardamom to a paste and add to the milk-ravai mixture and let it coem to a boil... simmer for a minute...don't cook for long after adding coconut paste... switch off flame and let it cool down for 15 mins... you can add more boiled warm milk now if u feel the consistency is not right...
6. Add the jaggery syrup and mix well... add some white sugar if u feel it's not sweet enough...

Serve warm or cold...
Yummy yummmmm....

Kugan 98

Steamed Ladies Finger:

After i tried Kugan's Steamed Ladies finger with sambal, steaming LF has become an almost everyday affair...

Here are 2 variations I tried and it turned out good/...

1. wash and Slit the ladies finger(abt 10-12) lengthwise... make a filling using Everest Pav bhaji masala, lemon juice, lil oil and salt...Rub this mixture into the slits and let it sit for 15 mins. Now cut off the head and tail of the LF and place in a steamer and steam on high for 5 to 7 minutes. Switch off the steamer and let sit for 5 mins and serve...

2. wash and Slit the ladies finger(abt 10-12) lengthwise... Now cut off the head and tail of the LF and place in a steamer and steam on high for 5 to 7 minutes...
In a pan heat oil on low heat and add garlic strips from 1 large garlic... when it just starts changing color add the LF, salt, pepper, lemon juice and toss gently... Once the spices r mixed, add 1/2 tsp of sesame oil and mix. Take off flame and serve hot...

I was so surpried to see my lil one eat the 2nd version of LF like crazy... Steaming LF right does remove the sliminess to a great extent... Just make sure that the water in the steamer doesn't touch the veggies and also don't overcook the veggie...

Kugan 98

CARMALIZED ANCHOVIES

Ingredients:
½ cup cleaned split dried anchovies (do not wash them )
½ cup raw peanuts
2 tbs sugar
1 tbs light soy sauce
1 tbs dried red chillie flakes
Few drops of lime juice ( optional )
3 tbs cooking oil

Method:
In a dry wok, fry the peanuts on low heat, till the skin is dry.
Remove and cool, rub the peanuts with fingers and blow the skin away.

Heat the oil on medium heat, fry the anchovies until golden. Remove.
Discard the oil, in a new wok add 1 tbs of oil.
Add in the cleaned peanuts into the oil and fry until light golden.
Add in the fried anchovies back in the wok, and put in sugar, soy sauce
Lime juice and the chillie flakes. Stir until lightly caramelized.

Turn off the heat and continue to toss until nicely caramelized.
Toss well so that the anchovies would not stick to each other.
Cool and keep in air tight container.
Serve in a small bowl with a teaspoon.

Kugan 98

HOW TO MAKE CHILLIE PASTE

Here is how she makes.
Cut the dried red chillies into diagonal strips, so that the seeds are easier to come out. Wash them in water. Drain out the water. Put the chillies in a pot with fresh water, boil it for about 5 minutes.
Let it cool, remove the chillies to a blender, add little salt, add little water from the previous boiled pot. ( Do not use fresh tap water ) Grind to a coarse or smooth paste as you like.
Pour the paste into glass jars, mix a table spoon of cooking oil, before storing in the fridge. She also said, if you want you can cook the ground paste with little oil on medium flame till the raw smell goes. Then you can store it in the fridge.
Good for cooking stir fry veges or noddles. I make beautiful red red cili boh now.
Thanks to Kugan

Kugan 98

BREAD BONDA

simply thaalichufy peas with sliced onion and red chilly. set aside

for the outer shell, dip bread slices in cold water and squeeze out water immediately. use a grinder and grind the bread to resemble a dough. do not add water.

assembling the bread bonda is just like how you would do a mOdhakam. take a ball of the dough and make a hole carefully not stretching it to cause tears. put a spoonful of peas mixture and close to make a ball.

Deep fry, and that's it. Delicious

Kugan 98

A simple recipe: Natural rose milk
This is a recipe I madeup - my kid loves rose milk and I don't like giving her stuffs with artificial flavor and color.So I used rose gulkand and beetroot to make this rose milk.

Rose Gulkand is nothing but rose petals preserved in sugar...These are available easily even in small dept stores... Rose Gulkand is said to have a cooling effect on the body, reduces pittha and also has many medicinal properties... You can have the gulkand as such( 1 or 2 tsp a day)...very tasty...Don't eat too much as it is a mild laxative too... rose gulkand is commonly used in beedas...

I personally HATE rose milk and so I din't taste it... but the lil one loved it...So I guess it tastes good...

all I can say is the flavour was superb and the color too...

Natural rose milk
To 3/4 cup of milk add1 thin medium slice of beetroot chopped roughly and bring it to a boil. Once the desired colour is reached( baby pink is what we are looking for here), switch off flame and let it cool down.
In a mixie grind together 1 tsp(or more) sugar, 1/4 cup water and 1 heaped tsp of rose gulkand. You can add more or less depending on how flavorful the gulkand is.
Add this mixture to completely cooled milk. Mix well and then strain.
Serve chilled or at room temperature.

Kugan 98

CAULIFLOWER KURMA (Kugan)

Dear VM, sorry for the delay in posting the kurma.

CAULIFLOWER KURMA

Ingredients:

1.5 cups of cauliflower florets, cleaned
Salt to taste

(A)
2 tbs ghee
1 tsp aniseeds
2 one inch cinnamon sticks
3 cloves
3 cardamom pods
1 sprig curry leaves

To Grind To Paste ( 1 )
1 big onion cut into cubes
2 tomatoes cut into cubes
3 green chillies
1 tsp ginger paste
1 tsp garlic paste
½ tsp tumeric powder
2 tsp coriander powder
1 tsp chillie powder

To Grind To Paste (2)
6 cashew nuts
¼ cup coconut grated
2 tsp kas kas powder

¼ cup sour curds
Little coriander leaves cut for garnishing

Method:

Heat a wok with the ghee or oil.
Add in the ingredients in (A). Let them splutter.
Add in the ground paste (1) stir fry till the raw smell goes.
Cook on medium heat until the oil separates.

Add in ½ cup of water. Mix well add in the salt.
Add in the cauliflower florets. Stir nicely.
Let the cauliflower cook, DO not over cook the cauliflowder.

Now add in the paste (2) mix well.
Add in the well beaten curds. Let it come to a boil once.
You should have a nice golden yellow colour.
The cauliflower too must be a little crunchy.
Add in the coriander leaves and remove.
This dish goes well with pulaos, idlis, parota and so on.

Kugan 98

MADRAS MUTTON VARUVAL ( Kugan)

Gulabjamun, cook this for the father's day.

MADRAS MUTTON VARUVAL

Ingredients:

(A)
500 grms mutton
150 grms onion chopped
150 grms tomato chopped
4 green chillies slit into 4
1 tbs ginger paste
1 tbs garlic paste
3 tsp coriander powder
2 tsp chillie powder
½ tsp tumeric powder
Salt to taste
½ cup water

(B)
1 tbs oil
1 tsp aniseeds
1 bay leaf
2 small cinnamon sticks
3 cloves
3 cardamom pods
1 sprig curry leaves
2 tsp sesame seeds

½ tsp pepper powder

Method:
In a pressure cooker, add in all the ingredients in (A)
Cook for 3 whistles for about 5 minutes.
Let the steam subside.

Heat a wok with the 1 tbs oil.
Add in all the ingredients in (B) except the pepper powder.
Saute for a second. Add in the contents from the pressure cooker.
Let the gravy boil till it thickens well.

Add in the pepper powder, stir well and remove.
You can garnish with cut coriander leaves.
Serve with rice or bread.

Kugan 98

SPICY VENDI MASALA (Kugan )

SPICY VENDI MASALA (NEW )

Ingredients:

500 grms vendi sliced into ¼ inch in length
1 tsp oil

8 dried red chillies soaked
4 pips garlic

1 tbs oil
½ tsp aniseeds
1 sprig curry leaves
4 tbs grated coconut
150 grms onions chopped
2 tsp coriander powder
¼ tsp tumeric powder
Salt to taste
½ tsp pepper powder

Method:
Grind the red chillies and garlic to a paste. Keep aside.
Heat 1 tsp oil and shallow fry the vendi to get rid of the slime.

Heat the 1 tbs oil in a wok. Add in the aniseeds and curry leaves.
Add in the grated coconut and saute for a minute.
Add in the chopped onions, and saute well.
Add in the coriander and tumeric powders and salt.

Mix well, add in the chillie paste and fry well till the raw smell goes.
Add in the vendi and stir fry well. Let the spice coat the vendi well.
Lastly add in the pepper powder, mix well and remove.
This is a dry dish. Serve as a side dish or with roti.

Kugan 98

RADISH CHUTNEY ( Kugan)

Here is another simple chutney. Kugan98

RADISH CHUTNEY

Ingredients:

1 tsp oil
1 cup peeled cut white radish
6 dry red chillies cut into pieces
6 shallots
2 pips garlic
4 tbs grated coconut
A small piece of tamarind
Little asafoetida powder

½ tsp oil
¼ tsp mustard seeds
1 sprig curry leaves
1 red chillie cut into pieces

Method:
Heat the oil, add in the shallots, red chillies, garlic, and the radish pieces.
Fry them till they turn little golden in colour.
Add in the grated coconut, tamarind piece and the asafoetida.
Mix well and remove. Add in the salt.

Let the mixture cool and grind it to a coarse paste.
Heat oil in a pan, add in the seasonings, allow to splutter.
Pour over the chutney. Mix well and serve.

Saturday 30 July 2011

Thursday 21 July 2011