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.

GARLIC BREAD ( Kugan )

GARLIC BREAD ( Kugan )

I tried my hands at making garlic bread. Kugan98

GARLIC BREAD

Ingredients:

2 tsp yeast
1 tsp sugar
¼ cup warm milk

3 cups all purpose flour
2 tsp Italian seasoning
1 tsp basil
2 tsp garlic powder
1 ½ tbs melted butter
¼ cup warm milk or little bit more as needed
1 tsp oil
Little salt

Garlic Spread:
2 tbs finely minced garlic
2 tsp butter
1 tsp Italian seasoning
Little salt

Method:
Mix the yeast, sugar and warm milk. Set aside to foam.

In a bowl, add in all the dry ingredients and mix well.
Add in the yeast mixture, butter and oil to the flour.
Slowly add in the milk and knead the flour to a soft dough.
Set aside in a covered bowl, until the dough doubles in size.

Punch down and roll the dough into a rectangle.
Let it be about ½ inch thick.
Now spread the garlic spread, on the rolled dough.
Now gently roll the dough into a thick sausage.

Grease a loaf pan, and place the dough inside the pan.
Let the dough rise again to double again.
Preheat the oven to 200 degrees and bake for about 30 minutes.
Once the top is golden, remove from the oven and let it cool for 5 minutes.

Remove the bread from the loaf pan and cool for another 30 minutes.
Slice the bread and enjoy.

RUBEN'S FRIED RICE ( Kugan )

RUBEN’S FRIED RICE

Ingredients:

1 cup long grained rice

(B)
CHILLIE PASTE:
6 dry red chillies, soaked in warm water
5 garlic pips
1 tsp salt
2 tbs vinegar
2 tbs oil

2 tbs oil
2 tsp finely chopped garlic
¼ cup chopped cabbage
3 tbs chopped carrots
3 tbs chopped capsicum
Salt to taste

Little shredded salad leaves.

Method:
Cook the rice, drain and let it cool. ( A day old cooked rice is better )

Grind all the ingredients in (B) with little water to a saucy consistency.


Heat 2 tbs of oil in a wok. Add in the finely chopped garlic.
Saute till a nice aroma comes. Add in the chopped vegetables.
Saute for 2 minutes, add in the ground chillie paste, and salt.
Saute till the raw smell goes.

Add in the cooked rice , toss the rice well.
Remove and garnish with little shredded salad leaves.

STUFFED BRINJALS ( Kugan )

STUFFED BRINJALS

Ingredients:

Stuffing:
2 tsp of oil
5 pips garlic
2 onions finely chopped

(B)
1 tsp coriander powder
1 tsp chillie powder
½ tsp cumin powder
1 tbs ghee or oil
1 tsp jaggery
¼ tsp tamarind paste
Salt to taste

10 small brinjals with stem.

2 tbs oil
1 tsp cumin seeds
¼ tsp funugreek seeds
1 sprig curry leaves
¼ cup of water

2 tbs tamarind paste
1 cup of water
Salt to taste

Little chopped coriander leaves

Method:
Heat the 2 tsp of oil. Add in the garlic pips and chopped onions.
Fry till they are cooked, about 5 minutes. Remove and cool.
Add in the ingredients in (B). Grind to a paste adding little water.
Keep aside.

Wash the brinjals, do not remove the stem, slit them vertically,
and horizontally like a plus sign, from the opposite end of the
stem, without breaking them into half.
Seperate the brinjal quarters gently and fill the stuffing inside slowly,
without breaking the brinjals. Keep aside the remaining paste.

Heat the 2 tbs of oil in a flat non- stick pan. Add in the cumin seeds.
Add in the funugreek seeds and the curry leaves. Fry for a second.
Now slowly place each of the stuffed brinjals in the pan.
Add the remaining paste on the top. sprinkle the ¼ cup of water.
Cook on very low heat for about 20 minutes. Turn the brinjals slowly.

Once the brinjals are ¾ cooked, mix the tamarind paste with the 1 cup of water.
Pour on top, cover and cook further till the brinjals are well cooked.
You should have a thick gravy, garnish with coriander leaves.

To serve, gently lift the stuffed brinjals with a wide spoon and place
on a serving plate and pour the gravy. Goes well with rice or roti.

VEGETARIAN FRIED NOODLES ( Kugan )

VEGETARIAN FRIED NOODLES

Ingredients:

2 tbs of oil
2 pips garlic chopped
1 big onion sliced
1 tbs chillie paste
2 firm fried tofu cut into desired size
½ a stalk of mustard greens cut into 1 ½ inch in length
250 grms yellow noodles

2 tbs chillie sauce
1 tbs tomato sauce
1 tbs dark soy sauce
2 tbs light soy sauce
1 tbs vinegar ( optional )

Sugar little
Salt to taste

1 tomato, discard the seeds and cut into cubes
1 handful of bean sprouts
1 potato cut into cubes and fried
1 fresh red chillie cut into slices

Little cucumber julienned
2 calamanis limes cut into halves

Method:

Heat oil in a wok, add in the chopped garlic. Fry till fragrant.
Add in the sliced onions and saute till transparent.
Add in the chillie paste and fry till the raw smell goes.
Add in the fried tofu and the mustard greens.

Stir fry well, add in the noodles. Mix nicely by tossing well.
Add in the all the sauces, salt and sugar , mix throughly until evenly coated.
Cover the noodles and cook for 3 minutes on a slow fire.
Now remove the cover and stir for 2 minutes on high heat.


Finally add in the tomatoes , bean sprouts, fried potatoes.
Fry till the veges have soften.
Taste for salt and remove. Sprinkle the sliced red chillie, slices on top.
Serve with the julinned cucumber and the calamanis limes.

NOTE: You can use shredded cabbage instead of mustard grrens.

FOR NON-Vegetarians, you can add in prawns after adding the chillie paste.
You can add in a shredded fried egg on top before serving.

ULUNTHA KANJI ( kugan )

ULUNTHA KANJI
Ingredients:
100 grms skinless whole ulunthu
1 tbs raw rice
900 ml coconut milk from a coconut or low fat milk
cup sugar
tsp of salt
A pinch of cardamom powder
1 knotted pandan leaf

Method:
Soak the ulunthu and rice for about 2 hours.
Grind them with a little water to a thick paste.
The paste should be a little coarse.
Mix the ground paste, coconut milk and salt.
Put a wok on fire. Pour the mixture with the pandan leaf.
On a slow fire, keep on stirring the mixture
Till it thickens and there is no raw smell of the ulunthu.
Now add the sugar and cardamom powder.
Stir till the sugar is dissolved.
Remove the pandan leaf, and dish out into a bowl.
This is a very good source of protein.

Note: You can add more milk if you want the kanji to
be more watery.

Another method is :

ROASTED URAD DAL HALWA
Ingredients
• 1/4 heaped cup roasted urad dal powder
• 1/4 level cup sugar
• 1/2 teaspoon of cardamom powder
• a drop of yellow colour
• 1/2 cup water
• 1/2 cup low fat milk
• 1 tablespoon ghee or butter, more if needed
• 1 tbs roasted cashew nuts
Method
Warm the ghee in a heavy based wok. Add the cardamom powder and mix for a few seconds. Add the urad dal powder and fry on low to medium heat for a few minutes. . Add the water, milk, yellow colour and sugar. Cook on low heat till all the water gets absorbed and the mixture forms a ball.
Top with chopped nuts and serve warm.
This makes just enough for 2-3 small servings.

URAD DAL SAVOURY KANJI ( Kugan )

URAD DAL SAVOURY KANJI

Ingredients:
½ cup rice
½ cup urad dal
1 tbs sprouted funugreek seeds or soaked seeds
3 pips of garlic smashed
Small piece of ginger finely minced
¼ tsp cumin seeds
¼ cup of low fat milk
Salt to taste
5 cups of water.

Method:
Wash the rice and the urad dal.
Put in a pressure cooker all the ingredients
Pressure cook till about 5 whistles.
Serve with a thuvayal after the steam is released.



RAGI URAD DAL KOOL

Ingredients:
4 tbs ragi flour
4 tbs urad dal flour
4 cups of water
1 tbs cooked rice
Salt as needed
4 cups of mooru or as needed
2 tbs of chopped onions
1 green chillie chopped
Few curry leaces chopped fine
¼ tsp roasted cumin seeds crushed

Method:
1. Mix Ragi flour, and the urad dal flour in 1 cup of water, without any lumps.
2. Heat remaining water in a pot.
3. Once the water starts to boil, add mixed flours, reduce the flame to medium.
4. Allow the flour mix, to boil until it thickens. Keep on stirring, see that there are no lumps.
5. When cooked, add in the cooked rice, and salt . Remove from flame.
6. Allow it to cool for some time and add butter milk , onions, green chillies,
curry leaves and the cumin seeds. Serve.

SWEET BUTTER BUNS (Kugan )

SWEET BUTTER BUN

Ingredients:

1 tbs yeast
4 tbs sugar
½ cup warm milk

2 cups flour
4 tbs melted butter
½ cup warm milk (add as needed )
Little salt


Butter Cream:
200 grms soft butter
5 tbs icing sugar
1 tsp vanilla essence

Method:

Mix the yeast, sugar and warm milk in a bowl. Let it become foamy.

In a bowl, mix the flour, and salt. Pour the yeast mixture in the flour.
Knead to a soft dough, add in the melted butter, and add more milk,
as needed and knead to a soft dough.

Let it rest in a bowl covered with a cloth. It should double in size.
Punch the air out of it and knead again for 5 minutes.
Make small balls from the dough and arrange in a greased tray.
Let it rest, till it doubles in size again.

Preheat the oven to 190 degrees Centigrate.
Place the tray and bake for about 20 minutes, or until the top gets golden.
Remove and let the buns cool completely.

Beat the butter, sugar and essence until fluffy.
Using a icing noozle, inject the icing into the buns.

THE SWEET BUNS. (can you see the place where the icing is injected)

THE SPREAD ( Kugan )

Rubenee's Spread:

GARAM MASALA (Kugan )

GARAM MASALA

Ingredients:
½ cup cumin seeds
½ cup coriander seeds
2 tbs mustard seeds
2 tbs black pepper corns
3 cinnamon stick
2 bay leaves
3 dried chillies
4 cloves
4 cardamom
2 sprig curry leaves

Method:
Set the oven at 160 degrees Centigrate.
Place all the ingredients spread out in a tray.
Heat for about 15 minutes, till a nice aroma comes.
Cool every thing and grind coarsely.
Put it in an airtight bottle.

OR

Roast each item separately in a pan, and grind it,
to a coarse powder.

RED CAPSICUM CHUTNEY ( Kugan )

RED CAPSICUM CHUTNEY

Ingredients:

200 grms capsicum chopped
1 onion chopped
6 red chillies cut into pieces
2 pips garlic sliced

1 tsp tamarind paste or more
2 tbs peanuts roasted, remove skin
1 sprig curry leaves

tsp jaggery
Salt to taste
Oil

Method:
Heat about 2tbs of oil, add the capsicum, onions
Red chillies and garlic. Roast till brown and soft.
Remove from heat and allow to cool.

Now in a blender add all the above ingredients.
Grind them together to a nice paste.
Add little water only if needed. ( I did not add)
Serve with idli or dosai.

GINGER CHUTNEY ( Kugan )

GINGER CHUTNEY

Ingredients:

1 tsp oil
2 tbs channa dal
1 tsp urad dal
5 dry red chillies
1 ½ tbs ginger chopped
2 tbs grated coconut
1 tsp tamarind paste
Little jaggery
Salt to taste

1 tsp oil
¼ tsp mustard seeds
¼ tsp urad dal
1 sprig curry leaves
1 red chillie cut into pieces
Little asafoetida powder

Method:
Heat the oil, roast the channa dal and urad dal till golden.
Add in the dry chillies, and fry well. add in the ginger and saute well.
Add in the coconut, tamarind paste, stir well and remove.
Use a blender add in jaggery, salt with other ingredients.
Grind to a smooth chutney.

Heat the oil, add in the seasonings and pour over the chutney.
You have a nice spicy chutney.

EGGLESS CARROT CAKE ( Kugan )

EGGLESS CARROT CAKE

Ingredients:

2 cups self raising flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder

½ cup melted butter
1 cup evaporated milk
1 ½ cups castor sugar ( little less if you like )
½ cup curds

1 tsp vanilla essence
1 tsp almond essence

2 cups grated carrots, squeeze the juice
1 cup chopped cashew nuts, or almonds

Method:
Mix well the flour, baking soda, baking powder, cinnamon powder
and little salt. Set aside.

In another bowl, take the butter, sugar, milk and curds.
Give a good mix with a whisk, so that the sugar is dissolved,
and all the wet ingredients are blended well.

Add in the vanilla and almond essence, give another good mix.
Fold in the flour well, then use the whisk and give a good mix.
Finally fold in the grated carrots, and the chopped nuts.

Preheat the oven to 150 degrees Centigrate.
Grease and flour a 9 inch cake pan. Pour the batter into the pan.
Bake for about 40 minutes, or till the cake is cooked.

Use a cake tester to test if the cake is cooked.
Remove the pan and let the cake cool for 10 minutes in the pan.
Remove the cake from the pan and cool for another 10 minutes.

Serve as it is or ice the cake.

URAD DAL CHUTNEY ( Kugan )

URAD DAL CHUTNEY

Ingredients:

1 tbs oil
½ cup of urad dal, roasted till golden
8 red chillies
1 medium onion sliced
1 tsp tamarind paste, more if needed
1 tsp asafoetida powder
1 sprig curry leaves
Salt to taste

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

Method:
Heat the oil and roast the urad dal till golden in colour. Remove.
Add in the dried red chillies and fry well, add in the onions and saute well.
Now add in the tamarind paste, asafotida powder and curry leaves.
Fry well and remove. Cool and blend with enough salt to chutney consistency.

Heat the tsp of oil, add in the seasonings and pour over the chutney.
Super urad dal chutney is ready.

ROASTED GARLIC TOMATO CHUTNEY ( Kugan )

ROASTED GARLIC TOMATO ONION CHUTNEY.

Ingredients:

8 pips garlic
8 dry red chillies
200 grms onion sliced
100 grms tomatoes sliced
1 tsp tamarind paste
1 sprig curry leaves
Salt to taste
1 tbs oil

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

Method:

Heat the tbs of oil, roast the garlic till you get a nice aroma. Remove.
Next add in the dry chillies, roast well, add in the onions and saute well.
Next add in the tomatoes, tamarind paste, curry leaves.
Stir fry well till the raw smell goes. Remove and cool.

In a blender, add all the ingredients with enough salt.
Blend to a smooth chutney. Remove.
Heat the tsp of oil, add in the seasonings and pour on the ground
chutney. Serve with dosai, idli or paniyarams.

ORANGE CAKE (DEV )

Amazing Orange Cake:
Preheat the oven to 180 C
Mix together 1/2 cup maida and 1 cup wheat flour, 1 tsp of baking soda, a big pinch of salt.
Chop 1 medium orange(with skin on but remove seeds and pip)
Put the orange in a blender and blend along with 1 1/2 - 2 tbsp of curd.
Add 2 eggs, 1/2 cup butter melted, 3/4 cup brown sugar(karumbu sakkarai), 1/4 cup white sugar and blend well for 3-4 minutes.
Now add the flour, 1 tbsp water and blend until the flour is just mixed. Do not blend for long.
Pour the batter into a buttered n floured cake pan.
Bake for 25 mins or until a skewer inserted in the middle of the cake comes out clean.

Best had a day after making the cake...

Initially, I was very skeptical thinking that the cake might turn bitter coz of the use of whole orange... but konjam kuda bitterness illai cakela...

Orange icing(optional)
mix well the following and use for icing...
1/2 cup butetr at room temperature
1 1/2 cup icing sugar
2-3 tbsp orange juice
1/2 tsp orange zest

AVARAKKAI BRINJAL MIX ( Kugan )

AVARAKKAI BRINJAL MIX

Ingredients:

1 tbs oil
½ tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 sprig curry leaves

1 big onion chopped
250 grms avarakkai cut into 1 inch pieces
¼ tsp tumeric powder
Salt to taste
½ tsp tumeric powder
Little water

250 grms brinjals cut into cubes
1 tsp chillie powder
1 tsp coriander powder
½ tsp cumin powder

Method:

Heat oil in a wok, add in the mustard seeds, cumin and urad dal.
Add also the curry leaves, let them splutter, add in the onions.
Saute till the onions are lightly brown, add in the cut avarakkai.
Add in the tumeric powder, salt and sprinkle little water.
Cover with a lid and let it cook for 5 minutes.

Now open the lid, add in the cut brinjal pieces, mix well.
Cover and cook till the brinjal is cooked. Stir in between.
Add in the chillie, coriander and cumin powders.
Stir fry well, till the masala coats the vegetables.
Remove and serve as a side dish.

ANDHRA RASAM ( Kugan )

ANDHRA RASAM

Ingredients:

1 lime size tamarind
1 cup water

1 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
3 pips garlic crushed
1 sprig curry leaves

2 shallots sliced
1 small tomato sliced
3 green chillies slit
½ tsp chillie powder
¼ tsp tumeric powder
1 tsp sambar powder
Salt to taste

A pinch of jaggery
1 tbs chopped coriander leaves.

Method:

Soak tamarind in 1 cup of water. Extract juice, keep aside.

Heat oil in a pan, add in the mustard and cumin seeds.
Let them splutter, add in the urad dal, crushed garlic and curry leaves.
Fry well, add in the onions, tomatoes, green chillies, chillie powder,
tumeric powder, sambar powder and salt to taste.

Stir fry all the ingredients well, add in the tamarind juice and jaggery.
Let it come to boil once and off the stove at once.
Garnish with cut coriander leaves and serve with plain rice.

SCRAMBLED TOFU ( Kugan )

SCRAMBLED TOFU

Ingredients:

2 cups firm tofu grated. Squeeze out all the water.

(A)
¼ tsp garam masala powder
¼ tsp tumeric powder
½ tsp ginger paste
½ tsp garlic paste
½ tsp coriander powder
¼ tsp cumin powder
3 green chillies sliced
½ tbs oil
Little salt
1 tbs of chopped coriander leaves

(B)
1 tsp oil
¼ tsp cumin seeds
1 big red onion chopped
Little salt
½ cup capsicum chopped
1 tomato, chopped
¼ cup fresh tomato puree

2 tbs of fresh peas
Little coriander leaves.

Method:
Put the squeezed grated tofu in a bowl.
Add in all the ingredients in (A).
Mix every thing till well blended. Cover and keep aside for ½ an hour.

Heat a wok ( non-stick better ) with the oil, add in the cumin seeds.
Add in the onions and salt, saute well.
Add in the capsicum, and chopped tomato.
Cook for a minute till the tomato is soft.

Now add in the tomato puree and cook on medium heat.
Cook till the raw smell goes.
Add in the seasoned grated tofu. Stir fry for about 5 minutes.
Add in the green peas and cook for another 5 minutes.

Remove and garnish with coriander leaves.

EGGLESS FRENCH TOAST ( Kugan )

EGGLESS FRENCH TOAST

Ingredients:

(A)
1 cup milk
1 tbs honey
2 tbs flaxseed powder
½ tsp vanilla essence
¼ cup whole wheat flour

6 slices of bread
Little oil, or butter
¼ cup finely crushed cashew nuts (optional)

Method:
Mix all the ingredients in (A) in a shallow container.
Dip the slices of bread one by one in the batter.
Coat on either sides well.

Heat a non – stick pan with a little butter or oil.
Place a slice of the dipped toast on the pan.
Sprinkle little crushed cashew nuts.

Cook on each side until golden brown.
Serve hot with a drizzle of honey

SPECIAL VEGETABLE KURMA ( Kugan)

SPECIAL VEGETABLE KURMA
Ingredients:

To be soaked and added to the roast ingredients:

2 tbs kas -kas
1 tbs cashew nuts broken

To roast in oil and ground to a paste:

1 tbs oil
½ cup grated coconut
1 tsp coriander seeds
1 tsp aniseed
½ tsp cumin seeds
3 dry red chillies
2 cardamom
2 cloves
1 inch cinnamon stick

2 tbs oil
1 sprig curry leaves
1 big onion chopped
2 big tomatoes chopped
¼ tsp tumeric powder
½ tsp chillie powder
1 1/2 cup water
1/4 cup thick coconut milk
Salt to taste

2 cups half boiled vegetables ( cauliflower, carrots, beans, green peas )

Method:
Soak the cashew nuts and kas - kas in little hot water.
Heat oil and fry the ingredients to grind till you get nice aroma.
Now drain the soaked ingredients, add it to the roasted ingredients,
Now grind everything to a smooth paste. Keep aside.

Heat the 2 tbs of oil in a wok, add in the curry leaves and onions.
Saute well for few seconds till the onions turn little brown.
Add in the tomatoes, ground paste, tumeric , chillie powder and salt.

Cook till the tomatoes blend well with the ground masala and oil separates.
Mix well, add in the water, coconut milk and the boiled vegetables.
Cover and simmer for few minutes, and remove. Serve with pulao or roti.

SPICY HEALTHY ROTI ( Kugan )

SPICY HEALTHY ROTI

Ingredients:

1 ½ cups atta flour
½ cup chick pea flour
1 tsp coriander powder
1 tsp cumin powder
1 cup finely chopped spinach
½ cup grated cauliflower
1 cup of cooked lentils, not very mushy
1 tbs grated ginger
½ tsp pepper powder
Salt to taste
¼ to ½ cup of water to make the dough.

Method:

Mix all the ingredients, add enough water and knead
to a soft dough.
Take a golf size dough and roll into chapathi.
Heat a dosai kal, cook the chapathi on both sides.
Smear little ghee on both sides. ( optional )
Serve with any gravy or side dishes.