Velan's Cuisine Extraordinaire

[mexicomeat]

nov, in tamil nadu, we have aapam with thengai paal and idiappam with paaya.

looks nice. it has been 20+ years since i had aapam i think. thanks for reminding :-)

[NOV]

Oh is it? Last September I was served aapam with paaya at a mall.

In fact there's a famous aapa kadai chain selling this combo.

Sent from my SM-G920F using Tapatalk

[mexicomeat]

Dont know about mall. But mom always served with tenga paal, sometimes with vadakari

[mexicomeat]

updates please

[mappi]

NOV,

Chicken Cutlet Recipe Please.

Update :

There are many different kinds/shapes of Pastas and they are different from noodles. The prime difference is that Noodles are majorly Rice flour whereas Pastas are made from Wheat Flour. A few Pastas that you would have come across in the stores have particular names too. Here are a few :

Lasagna, thin sheets [There is a wonderful French Cooking with Lasagna]
Rotini Pasta, looks like wires wound around a cylinder
Fusilli Pasta, cork screw shaped
Macaroni Pasta, looks like bend tubes.
Spaghetti, long & thin
Vermicelli, thicker Spaghetti
Farfalle Pasta, butterfly shaped
Linguine, long tubes
Penne, small tubes

Penne Pasta (Version Indian)

Ingredients :

Pasta - 1 cup / Water - 3 cups
[Portion => 1:3]

Onions / Tomatoes - 1 medium finely chopped
Ginger / Garlic Paste - 1 tsp
Green Chilly- 1 piece finely chopped
Coriander leaves - finey chopped
Chilly powder - quater tsp (or according to your taste / product)
Garam masala - quater tsp
Maida (all purpose flour) - 1 tablespoon flat
Milk - 3 tablespoon
Oil (or Ghee) - 2 tsp
Salt to taste

Preparation :

1/ Boil water and then add the pasta. Cook for 8 minutes. It should become soft but firm and non-sticky. Once cooked, drain the water from the Pasta.

2/ Heat Oil / Ghee and fry onions, then add green chilli followed by ginger-garlic paste. Add tomatoes and dry fry the mixture. If needed low the flame, stir, stir & stir - dont let any of the ingredients to get burnt.

3/ Add maida. Stir. Add milk. Stir. Quickly add chilly powder, garam masala & salt. Mix well.

4/ Add the pasta. Mix well. Just saute for couple of minutes making sure everything gets mixed well. Garnish with coriander leaves and then remove from flame.

Note - Optional ingredients : You can add meat (Chicken) or an egg too.
- For egg : Before adding coriander leaves, check if the pan or vessel you are cooking is quite hot. If yes, break an egg and stir well.
- For chicken : Cut the meat into tiny pieces. Fry them seperately in another pan until they are cooked. Add the meat before adding the tomatoes.

The below picture is with an egg scrambled in Penne Pasta.

http://www.mayyam.com/talk/attachment.php?attachmentid=4808&d=1452763553

* Have it with Hot-Chilli Tomato Sauce

[mexicomeat]

@mappi - i make simple pastas. since pasta is pretty much carb, i usually add equal quantities of meat/vegetables.

here are three recipes i often cook:

recipe 1: oil + chilli flakes + egg plant sliced - cook until egg plant is done, add sundried tomatoes and cooked pasta

recipe 2: canned tuna in chilli oil + drained canned chickpeas + capsicum. saute and add cooked pasta + two spoons of vinegar

recipe 3: i use macaroni pasta for this. oil + minced lamb/chicken + chilli con carne seasoning + lots of curry leaves + drained canned red kidney beans + tomato + capsicum. saute and add cooked macaroni/elbow pasta

[ababasenuupam]

Mexico Meat,
Recipe 3 seems very interesting! Thanks for sharing! Will try it out and post the results. :)

[mexicomeat]

if you like eating raw mango with salt (and chilli powder), then try this:

cut granny smith apples (green ones) into bite sized pieces and sprinkle salt on them. try it and thank me later.

[mappi]

Biriyani : Veg (and / or) Non-Veg

Kuska - Fried Onions Kuska, not the regular Biriyani Kuska

Make Kuska rice, have it with meat or veg curry (Dry, gravy or deep fried). I will update Veg curry (Dry) when I prepare some, this post holds Mutton Fry.

Masala => Baba Biriyani Masala : you can also prepare Biriyani Masala at home, if you know the ingredients to powder.

Ingredients - Main
Basmati Rice - 1 cup
Onions - 2 medium
Fried Onions - 2 tablespoon
Thick Curd - 3 tablespoon
Green chillies - 2
Ginger-garlic paste - 1 1/2 teaspoon
Coriander & Mint leaves (handfull or more)
Few Cashew nuts (optional)
Saffron - 2 or 3 strands (optional) (if using, dip it in 1 tablespoon of Milk before using)
Salt

Ingredients - Seasoning
Oil - 2 tablespoon
Ghee - 2 tablespoon
Cinnamon Stick - 1 (finger size)
Cardamom - 1 (just break it to expose the seeds)
Cloves – 2
Shah (Black) jeera (Cummin) - 1 teaspoon

Ingredients - Masala
Turmeric powder - 1/4 teaspoon
Chilli Powder - 1/2 teaspoon (add more or less according to your preferance)
Baba Biryani Masala - 1 teaspoon
Garam Masala Powder - 1 teaspoon

Vessel => A normal pan, with a lid.

01/ Wash and soak Basmati rice in water for 30 minutes.

02/ After 30 minutes, drain the water completely and fry the wet rice in a teaspoon of ghee.

03/ Cut onion lengthwise. Wash and finely chop mint and coriander leaves.

04/ For Fried Onions - Cut onion lengthwise, dry it in room temperature for a while and deep fry in oil on medium flame until brown.
(Or get it from a store)

05/ Heat oil, then add ghee. Add the seeds one by one and try hard not to burn them.

06/ Add sliced onion and saute until it turns golden brown. Add salt to speed up the process.

http://www.mayyam.com/talk/attachment.php?attachmentid=4894&d=1455445881
(This part, frying the onions, is what gives the real taste to the Kuska)

07/ Add cashew nuts, slit green chillies and saute for a few more minutes.

08/ Add ginger-garlic paste and saute until the raw flavor mixes.

09/ Add mint and coriander leaves.

10/ Add the Masala powders one by one (no specific order but stir a bit once after adding each powder). Saute well on medium flame until the powders are cooked (well stir for about 5 minutes).

11/ Add curd and cook for another 5 minutes.

12/ Add fried onions and mix well.

13/ Add one and a half cup of water. When water starts boiling, add rice. Mix well and close the pan with the lid.

Very Important :

14/ Once the lid is covered, the cooking time is less than 10 minutes.
- Check regularly by opening the lid. When rice is three fourth done, holes start to appear.
- At this point, add fried onions (from Step 4), coriander leaves, mint leaves, saffron soaked in milk and a teaspoon of ghee.
- Reduce the heat completely to the lowest and cover cook for another 5 minutes.
- Normally the water should have been absorded by this time.

15/ Once cooked, remove from flame. Open the lid, stir slowly but briskly (if you stir hard the rice will break). Close the lid back. Let it rest of 5 minutes. Have it with Onion or Cucumber Raitha with pickles.

Prepare Mutton Curry and Deep Fry it :

http://www.mayyam.com/talk/attachment.php?attachmentid=4893&d=1455445876

Masala => 1 teaspoon Cumin Powder, 1 teaspoon Corriander Powder, 1/2 teaspoon Cummin Seeds, 1/4 teaspoonn Star Anis Powder, Chilli powder.

Seeds => Cinamon sticks, cloves, cardamon

Others => Onions, Tomatoes, Corriandre leaves, ginger garlic paste & oil or ghee [I use coconut oil].

1/ Wash meat, add it with Onions & Tomatoes, ginger garlic paste and pressure cook it with water for 20 minutes (or more still the meat is soft)

2/ Heat oil in a pan, add seeds, pour the pressure cooked meat. Add the masala powders and coook until no water is left. Once done, the oil will mount around the corner of the pan. Ofcoarse, add salt.

http://www.mayyam.com/talk/attachment.php?attachmentid=4892&d=1455445869

As mentioned, you can have the Kuska Rice with just a Raitha, or with scrambled eggs or mutton / chicken fry or vegetable fry. Also, the side dish can be gravy too, but I like them dry.

[mexicomeat]

mutton murungai kai curry (lazy man's curry)

step 1: clean mutton, add turmeric and meat tenderizer and keep aside 30 min.
step 1a: boil some eggs.
step 2: take a very small pan (thalikkara karandi/kadai). add water and 2 kashmiri red chills (for colour) and 1 red chilli (for hotness). boil until chillies are cooked and water evaporated. grind chilli into a red paste.
step 3: cut one onion length wise. crush some ginger and garlic, seeragam and sombu
step 4: take pressure cooker. add nalla ennai. add crushed items and onion from previous step. saute until onion is really brown - brown gives the colour for curry
step 5: add 1 tomato, add 2 table spoons of sakthi masala mutton curry powder (or any mutton masala powder you can get) - sprinkle some water and add the red paste to it.
step 6: saute for a while. add murugai kai and mutton to it. 3 whistles
step 7: open pressure cooker and cook futher. let the water evaporate
step 8: when desired consistency is about to be reached, add boiled eggs so that they get the masala coating
step 9: switch off flame. add chopped coriander and crushed pepper
step 10: hit the thanks and/or like button

http://i66.tinypic.com/b70thz.jpg

[mappi]

Been a while I had some 'mutton murungai kai curry'. Will prepare some, got drumsticks in the freezer. 'nalla ennai' is a perfect touch.

[mexicomeat]

mappi, i get fresh drumsticks here. another good combination with mutton is radish (if u get it fresh) - my mother in law makes radish sambar - i.e, make plain sambar as per normal process and treat as if mutton (with bones in) is a vegetable. pressure cook for 2 whistle. then add radish and cook until radish is done. make sure that sambar is soupy consistency and not like thick sambar.

i also make kottai kuzhambu some times - my favourite. soak mochai kottai and all other kottais including peanuts, channa black, channa white and black eyed peas. get some vazhakkai, radish, chow chow. make sambar using the above. this is a traditional pongal festival recipe but we make once a month or so.

[mexicomeat]

i have been making ragi kali for the past three days. day 1 was with kathirikkai kadayal. day 2 had with mint chutney, today with mutton murungai.

[mappi]

We get drumsticks (not fresh ones though) in Indian stores. We buy few of them and freeze the rest. I grow raddish in my garden, and yes Raddish Sambar sooper taste. Also, we just have fresh red-raddish by dipping it in salt. Sometimes I cook Sambhar as a soup smashing everything inside, but most of time the tradional way. I like vegetables floating in a sambhar.

I made Avial for Ponjal this year. My favourite is Mochai Kottai Kara Kuzhambu too. Few days back Suvai gave the recipe using Black Bean. It was too good, just don't forget to soak the beans overnight + pressure cook it for a while. You got to try it, its here (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1272518&viewfull=1#post1272518).

[mexicomeat]

nov anna, have u been here?

https://www.youtube.com/watch?v=YtEcMxo4Jxs

[NOV]

Most definitely.... looks like Ananda Bawan.... there are 100s of similar restaurants all over Malaysia.

Incidentally, I'm from Penang, the food haven. 😊

Sent from my SM-G920F using Tapatalk

[mexicomeat]

Made fish curry today. Nailed it. All gone before i could take a pic..

Step 1: clean fish, i used vanjaram. Set aside.
Step 2: cut 1 onion lengthwise
Step 3: take lots of garlic (1 whole), some ginger, 2 green chillies - put them in a mortar/pastel (not a blender) and grind it slightly into a rough mixture (this brings out the nice flavours)
Step4: take a pan that tapers gradually (like a pot or vadai chatti) - this is so that there is enough height in pan filled with gravy for fish to cook.
Step 5: add nalla ennai, kadugu and vendayam - let them fry
Step 6: add ground garlic, ginger chilli mixture and saute. Add curry leaves. Add onion and saute. Add two chopped tomatoes and saute
Step 7: take a bowl - add 1 or 2 spoons of red chilli powder , 1 spoon turmeric, sea salt, puli paste and water and mix well. Add this to pan
Step 8: add 2 slices of raw mango to pan - this is very important
Step 9: let it cook into a thick paste like thokku. When it comes to adi pidikara stage, sprinkle water and give life and saute.. Repeat the sprinkle water process atleast 4 times until u cannot differentiate ur mango from onion from tomato from garlic
Step 10: we added only chilli powder and turmeric - no coriander or cumin etc... So most likely u will still have the raw chilli smell. When it comes to adi pidikira patham, add 2 cups water
Step 11: relax and let it cook. My mom used to cook the gravy (repeating step 10) for around 30 min which makes a killer gravy. I didnt have that much patience - cooked until it became a paste again
Step 12: ok. Almost done. Add water to suit ur gravy thickness. Fix the salt. When the bubbles appear in gravy (after u added water), add fish - dont stir and leave it for 2 min. Switch off flame and let fish cook/soak in the residual heat
Step 13: didnt bother adding coriander garnish - had it with ragi kali

Hope u like it

[mexicomeat]

Looks messy but this is whats left
http://uploads.tapatalk-cdn.com/20160219/cd21dff83195d81462114e167a7e034e.jpg

[mexicomeat]

@mappi, you can try the fish kulambu recipe without the fish. use vendakkai or eggplant instead of fish.

tonight's recipe is a simple garlic bok-choy oyster mushroom stir fry - very simple.

in gordon ramsay's style commentary - pan, seasme oil , sliced garlic, boky choy, salt, mushroom , done.

[mexicomeat]

looks similar to this

http://rasamalaysia.com/wp-content/uploads/2015/01/garlic_mushroom_bok_choy2.jpg

[mappi]

kulambu recipe without the fish. use vendakkai

Super Taste ! Added couple of boiled egg and had it with just plain rice + Mango Pickle. Should be great with Idli, got to prepare some Idlis ... Thanks Mexicomeat.

http://www.mayyam.com/talk/attachment.php?attachmentid=4908&d=1456868260

[NOV]

A typical Friday lunch in Malaysia.....


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/12801164_10153970202862629_7689741209685448594_n.j pg?oh=fd1c8464caeb33083d013f323c964941&oe=57565952

[mexicomeat]

A typical Friday lunch in Malaysia.....
i am jealous of you nov anne.

once in a blue moon, i have a feast like yours - but at a restaurant. http://www.b-kyu.com/2013/09/indo-lanka-food-bar-seven-hills.html

you have the patience to cook this many items every week. wow

@mappi, i suppose you only get the usual butter chicken / vindaloo in restaurants in france?

[NOV]

once in a blue moon, i have a feast like yours - but at a restaurant. http://www.b-kyu.com/2013/09/indo-lanka-food-bar-seven-hills.html

you have the patience to cook this many items every week. wowwow, your food looks so so delicious! :boo:

No, I didn't cook that... widely available in most restaurants here. :)

Like this one I had yesterday!


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xla1/v/t1.0-9/1930602_10154002832537629_9071678353553219019_n.jp g?oh=fe6042399f3afb04dfcc9c050a2e7f7d&oe=57963E38

[mappi]

@mappi, i suppose you only get the usual butter chicken / vindaloo in restaurants in france?

Excuses for a late reply ...

Butter Chicken / Vindaloo are like asking for more in Indian restaurants in France. You only get chicken pieces in a gravy that you can put a name to.

Here restaurants are actually not maintained by our chefs, but in some rare cases, yes. Once I wished to talk to the person who made the Parota. He was from Madurai and was glad that I recognised his dish. Rest are recipes mixed with spices with a overdose of colors and gravy.

Still, they are OK considering having an Indian Food miles away from home. The menu card proposes all most every dish including idlis, dosas, biriyanis, thalis etc. The astonishing part is that in some restaurants, if you ask for Chicken Biriyani, you get a Kuska topped with tandori chicken. They replace the chicken piece with a mutton gravy for Mutton Biriyani.

More than Indian food, Asian (chinese/japanese), Mexican & African food are quite good here.

[mexicomeat]

mappi, +1 for talking to the chef.

last month, i was planning to visit an andhra restaurant. i emailed them asking if they can cook something not on the menu.

i was surprised when they cooked ragi mudda (kali in tamil) with gongura goat for me. some people are really passionate about their food. .. and there are some restaurants where i talk to the chef and they ask me what i ordered.. then they would say "order this dish instead because it turned out better than what i expected"..

anyway, back to recipes - tonight wife is making kollu soup and mint thogayal. recipe available if anyone is interested.

mappi / nov anne, updates please

[mappi]

Is mint thogayal prepared with tamrind ? I would like to note this recipe, please.

[NOV]

mappi / nov anne, updates pleaseI have not cooked in a long time... the last time I made dalcha rice about 2 weeks ago...

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xft1/v/t1.0-9/12814260_10153980358772629_4838421281721925915_n.j pg?oh=1b837b67e3996e483e557e375b3c2b7d&oe=5790CA75&__gda__=1469165191_6ca1af50b875461f10aca57426d496e 5

oh yeah, I am in talks with a restaurateur to perhaps go into a joint venture. :)

[mappi]

Super news NOV.

[PARAMASHIVAN]

Can any one post some tofu/soya based recipes please ? Like Curry or noodles ? thanks

[mexicomeat]

my favourite tofu recipe is vietnamese banh mi

i couldn't find a good recipe video for banh mi on youtube - this is the closest i found. basically, follow the recipe but reduce the quantity of onion/mushroom and use grilled tofu instead. also add some soy sauce to the recipe.

https://www.youtube.com/watch?v=fDwOhvHsnR8

[PARAMASHIVAN]

Thanks Mexico meat, I have Eaten similar stuff like this in Cambodian places over here, didn't realise it had Tofu, I just thought it was thick egg noodles, loved it with Chili Oil!

[PARAMASHIVAN]

கொலஸ்ட்ராலை குறைக்கும் “நட்ஸ் பிரியாணி”

கொலஸ்ட்ராலை குறைக்க, இதய நோய்களை தடுக்க என பல்வேறு மருத்துவ குணங்களை கொண்டுள்ளது நட்ஸ்.
சிறுவர்களோ, பெரியவர்களோ நொறுக்குதீனிக்கு பதிலாக பாதாம், பிஸ்தா, வால்நட் போன்ற நட்ஸ் வகைகளை சாப்பிடலாம்.

குறிப்பாக தினமும் 15- 20 கிராம் வரை சாப்பிடலாம்.

பாஸ்பரஸ், தாது உப்புக்கள் அதிகம் நிறைந்துள்ள பாதாம் பருப்பை உட்கொண்டால் ஜீரண சக்தியை அதிகரித்து செரிமானத்தை துரிதப்படுத்துகிறது, இதயத்தின் நண்பனான பாதாம் நீரிழிவு நோயாளிகளுக்கு ஏற்ற உணவு, புற்றுநோய் வருவதையும் தடுக்கிறது.

இப்படி பல்வேறான மருத்துவ குணங்களை கொண்ட பாதாம் மற்றும் முந்திரியை வைத்து சுவையான பிரியாணி செய்து சாப்பிடலாம்.

தேவையான பொருட்கள்

முதலில் பாசுமதி அரிசியை (250 கிராம்) 15 நிமிடம் ஊற வைத்துக் கொள்ளவும்.

இஞ்சி (ஒரு சிறிய துண்டு), பூண்டு (8- 10 பல்), மிளகாய் தூள்- தனியா தூள் (தேவையான அளவு), சோம்பு- பட்டை- கிராம்பு- ஏலக்காய் (தேவையான அளவு), தேங்காய் துருவல் (2 டீஸ்பூன்) போட்டு அரைத்துக் கொள்ளவும்.

வெங்காயம் (ஒன்று), தக்காளி (இரண்டு) பொடியாக நறுக்கி வைத்துக் கொள்ளவும்.

செய்முறை

முதலில் பாத்திரத்தை அடுப்பில் வைத்து எண்ணெய் ஊற்றி நறுக்கி வைத்துள்ள வெங்காயம், தக்காளியை போட்டு வதக்கவும்.

இதனுடன் உப்பு, மஞ்சள் தூள் சேர்த்து அரைத்து வைத்துள்ள விழுதை போட்டு நன்றாக வதக்கவும்.

பின்னர் இதில் 2 கப் அளவு தண்ணீர் ஊற்றி, கொதித்ததும் அரிசியை போட்டு வேக வைக்கவும்.

வெந்ததும் நெய்யில் பொன்னிறமாக வறுத்த பாதாம் மற்றும் முந்திரியை சேர்த்து கிளறினால் சுவையான பிரியாணி ரெடி.

பாதாம் மட்டுமின்றி உங்களுக்கு தேவையான நட்ஸ் வகைகளும் சேர்த்து பரிமாறலாம்!!!

[suvai]

Hello nga mappi....nalla irukeengala.....just read that you tried the mochai side dish I made....glad you liked the taste...mmeat hello nga....neenga kandipa try panni paaunga....you cannot go wrong with the taste... ;-)

mappi..nga I tried yr pasta recipe with spelt flour penne.....neenga sonna spices ellaaam pottu...........oru new marriage eh panniten bowl la :noteeth: :noteeth: that is a good recipe to keep.....thank you nga.

I tried this milagu sadam....as neivediyam....it turned out very well....& extremely simple.....cooked rice....ofcourse u have to add a tsp nallennai oil to fry the following sperately....red chilllie....black pepper.....ulunthamparupu....perungayam....a few curry leaves....

allow the fried stuff to cool.....then you powder it with enough salt & mix it in rice...now comes the most imp par....in a kadai...a few tsps. ghee :noteeth: ....fry mustard seeds...& jeera... now add in the rice & the ground powder...( don't forget that the ground powder must be a bit coarse)....

i don't have specific measurements at hand....sorry...ellaaam kaN & kai & kaal aalavu thaango...:noteeth:

novvvv ngovvv.... podunga oru nalla dinner pic ;-)

[suvai]

PS....hope all is well.....ty for the nutty biriyani.....i have never used coconut for biriyani...interesting combo....have u made it??

[PARAMASHIVAN]

PS....hope all is well.....ty for the nutty biriyani.....i have never used coconut for biriyani...interesting combo....have u made it??

Long time Suvai inga :) Nallama ? Since Kugan acca left, this section has become so quiet , hope she is ok :|

Ennakku Saapdia thaan theriyum samaika therithu inga :lol2:

[mexicomeat]

anna, anni, akka, thambi, thangachi, updates please

[mappi]

Fruit & Nut Cake

Preparation Time : 30 min
Baking Time : 1 hour

Ingredients (for about 750 gms of 1 piece cake) :

- 125 gms Butter
- 125 gms Powdered Sugar
- 125 gms egg (weighed without the shell)
- 175 gms all purpose Flour
- One pinch of Salt
- 1/2 (small) packet of Baking Powder, approx 6 gms)
- 80 gms of dried fruits (grapes, apricot, dates, …)
- 80 gms of dry white grapes marinated in ½ a glass og Rum
- 50 gms Walnuts,
- 50 gms Hazelnut
- 50 gms cashew nuts
- 70 gms tutti-frutti
[You can add much variety of Dry Fruits & Nuts]

- 100 gms of sugar coated whole Cherries (optional)

- Greaseproof paper, One Litre volume Alluminium Cake mould & an Oven

Making & Baking :

1/ Knead butter with powdered sugar. Add one half of the egg and mix well. Then, add the rest of the egg and mix well.

2/ Add baking powder to the flour with a pinch of salt and make a thick dough.

3/ Cut the Dry fruits into thin & tiny pieces and add them to the dough and mix well.

4/ Pour the white grapes marinated in Rum into it (ofcourse the Rum too). Mix them all gently by adding the nuts (Optional : the nuts can be broken into tiny pieces).

Indication : The dough should get thicker, then we are good to bake.

5/ Cover the inside of the cake mould with greaseproof paper and then pour the dough into it.

6/ Decorate the top with sugar coated cherries and Walnuts (optional).

7/ Pre-heat the oven to 170°C (thermostat 5-6) and cook for about 1 hour.

8/ Check regularly, mainly to see whether greaseproof paper sticking out of the mould is not getting burnt. If so, just cut those parts.

http://www.mayyam.com/talk/attachment.php?attachmentid=5036&d=1460668529

http://www.mayyam.com/talk/attachment.php?attachmentid=5037&d=1460668548

http://www.mayyam.com/talk/attachment.php?attachmentid=5038&d=1460668572

http://www.mayyam.com/talk/attachment.php?attachmentid=5039&d=1460668590

[mappi]

Today's Special Menu :

Starters : Thengai Poli

Main : Tamrind Rice with Masal Vedai & oven grilled potatoes (and a lot of Vethals & Appalams)

Desert : Pal Payasam and Fruits & Nuts cake with coffee.

[mexicomeat]

mappi, super. awaiting the pics. i am sure nov would have had a padayal today.

having poor man's food - pavakkai + egg plant + potato sabjji wih roti :(

[mexicomeat]

next week i will be staying home - planning to cook some of my favourite recipes.. starting from vandikara sambar also known as milagu paruppu sambar.

[NOV]

i am sure nov would have had a padayal today.sorry MM, I fell sick and spent most of the days eating rasam saadham.
new year was no different - no padayal as I was not up to it at all.

But today, I had a nice meal after a long time of sambar, murungai keerai, cabagge kootu, cucumber pachadi and hot prawn sambal to revive my dead tongue. :)

https://scontent-kul1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/13055445_10154085488762629_2350909641548405982_n.j pg?oh=4823b7bf7256e2865c40c62f4252eb0e&oe=57722522

[mappi]

I am sure my friend would be very much interested in the Prawn Sambal. She often complains that I don't cook sea food, if you can give me the recipe, I can pass it to her - Kind of peace therapy (LoL).

And I am interested to note the Sambar recipe too.

Mexicomeat : your Sambar / mint chutney recipes please. Plus, Happy Week at Home.

[NOV]

Please check my blog Karthik. :)

http://cook-with-velan.blogspot.my/

[mexicomeat]

super nov. hope u have recovered now.

i got some fresh gongura leavs, drumstick leaves and andhra red chilli. so decided to make andhra recipes..

made ragi mudda + gongura masiyal + chicken fry

gongura masiyal - i followed this recipe

https://www.youtube.com/watch?v=oECtoau2bM8

[mexicomeat]

http://uploads.tapatalk-cdn.com/20160418/19aac98339207dcd4805f651bb0bffd7.jpg

[mappi]

Strawberry Pie (tarte au fraises)

Made the first few of the Season :

http://www.mayyam.com/talk/attachment.php?attachmentid=5058&d=1462176476

Cracker crust layered with cream and topped with strawberries.

[NOV]

I have been cooking fairly quite a bit over the Labour Day holidays, but nothing traditional....

Egg Sandwiches


https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xft1/v/t1.0-9/13164216_10154118970202629_8310561616278002514_n.j pg?oh=1220fad9852527e64f98ea34406d6fa5&oe=57BAD8BC&__gda__=1470774606_7cb13cc56ac84b72c8b3e7dfd954b09 c


Mee hoon for lunch

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13094159_10154117159912629_3292447323382853954_n.j pg?oh=d817b3cc9a2737734c93a6e91b5d1053&oe=57A834B0


Kesari for tea

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xfl1/v/t1.0-9/13100667_10154119265742629_167814788059061844_n.jp g?oh=5aaf1cdd7cc33eb8a07019cccf6dbc2c&oe=57B3850B&__gda__=1474479694_45b138d464705494b98fadad2ad594d f


Nasi Lemak, the previous day

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/13076968_10154112374572629_1127631969887397793_n.j pg?oh=e39a8f8fd18e20ee1226f4a05114d17d&oe=57A8EA5E&__gda__=1474694984_edfb01a40f988b803df1cc7ba5290ca 8


Friday Lunch

https://scontent-kul1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/13124938_10154110050432629_462632713427413164_n.jp g?oh=8a2f9e0c3d62387331f254d701a77709&oe=579A6178


Traditional Pratta

https://scontent-kul1-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/13102638_10154101383417629_8784733145151601214_n.j pg?oh=8023344a34263ecd354d3b2202178f51&oe=57B35C00


Will post Pratta recipe step-by-step later. :)

[mappi]

Chef,

In Friday Lunch : What is that 'thogaiyal' next to appalam and also what greens are those in the gravy above the rice (Murungai !) ?

Thanks for Pratta Recipe, I am looking forward for the cutlet one too.

[mexicomeat]

one of my fav recipe - used to have this a lot when i was in india

https://www.youtube.com/watch?v=c-CFjFWz9O0

[NOV]

In Friday Lunch : What is that 'thogaiyal' next to appalam and also what greens are those in the gravy above the rice (Murungai !) ?It's pudhina thogayal and thavusa murunga keerai thannisaar.
thavusa murungai keerai is like murungai but sweeter.


http://thumbs.dreamstime.com/z/pucuk-manis-vegetables-sauropus-androgynus-banana-leaves-34234846.jpg

[NOV]

Make a soft dough of flour, ghee/butter/margarine, salt and water. (Originally wholemeal or aatta flour was used but I used white flour.)

Leave it to season at least 4 hours and then make small balls and coat with dry flour.
These need to be seasoned for another hour.

(Seasoning is required for white flour because of the gluten content. Aatta flour doesn't require seasoning.)


https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xta1/v/t1.0-9/13043547_10154101382757629_2818662060452207576_n.j pg?oh=673422d68946b7cc4eed9e4a4dec0941&oe=57B6645E&__gda__=1471172627_a68122efdddeeba44294ed939ead1cc 9



Roll it out as thinly as you can and then apply a layer of ghee/butter/margarine.
Remember to dust both rolling board and pin liberally with flour.


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/13096169_10154101382867629_2965753149819389348_n.j pg?oh=50263ca1cbc49b0f4ff5c84c6a76899a&oe=57E796F0


Use a knife to make a slit from the centre halfway through. Start rolling outwards.


https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpt1/v/t1.0-9/13082777_10154101382982629_1285381485152835634_n.j pg?oh=66bd25ede6599686118d784029196047&oe=57B6CB4F&__gda__=1471018566_0fbd7591a7b30cf610438feb72b17e8 f



Continue rolling until you get a funicular shape.


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xpf1/v/l/t1.0-9/13076857_10154101383027629_5101857034880901492_n.j pg?oh=d0b9a73d80ef0b6e3662f0de9d20569a&oe=57B71031



Stand it up.


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13077037_10154101383067629_2418728399231370305_n.j pg?oh=5111b81dea26115f4aa121f6fd6821ad&oe=57A3316D



Using the palm of your hand, press it down firmly.


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13043323_10154101383132629_5344444418584327954_n.j pg?oh=19377e79a93c436fab867bb73e82ab15&oe=57AF5882



Do the same with the rest of dough.
Coat with flour.


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13083299_10154101383187629_2311302998472268985_n.j pg?oh=7674e9a80a33904ff198386846b78363&oe=57B7C5FA



Leave them to rest another hour.


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13091920_10154101383262629_1854712842558145510_n.j pg?oh=0c947f62f2ab1338b12c272e73c21972&oe=579DE127



Roll out the dough into round shapes.
At this stage, dusting with flour is not required.


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/13094231_10154101383307629_4996683404947870941_n.j pg?oh=5621de07c01e8885c70ee454bffabded&oe=57B02176



Cook both sides first. Then apply ghee/butter/margarine and continue cooking.


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13043408_10154101383377629_5880453796851333094_n.j pg?oh=0b6b175b15730e2d4d13a4195dc5ebea&oe=57B4BB06

[NOV]

Each roti needs to be clapped between both hands, to loosen the layers.
Golden Paratta ready.


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/13102638_10154101383417629_8784733145151601214_n.j pg?oh=8023344a34263ecd354d3b2202178f51&oe=57B35C00


Serve with curry of your choice and with pickled onions. Enjoy!

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/13043668_10154101383467629_2909275822006574861_n.j pg?oh=d8f26aff422034977597209dba375cfd&oe=57B447DC&__gda__=1470571569_75448d0cb788a47a131deb2b5463044 7

[NOV]

OK, today I have decided to share my full meal with all of you.... please, vaanga saapidalaam! :mrgreen:



https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13177288_10154135301602629_7130681142374723468_n.j pg?oh=a82f964b36a880137e1cb197bbd6dc7d&oe=57AA664C

[mexicomeat]

is that for 2 persons or are you having double decker meal?

[NOV]

is that for 2 persons or are you having double decker meal?

:lol2: my friend and I:)

Sent from my SM-G935F using Tapatalk

[mexicomeat]

nov anna, do u have any good soya chunks recipe?

[NOV]

I'm not a fan of soya chunks, but if you Google for Malaysian recipes such as vegetarian mutton, chicken, kurma..... you'll get many recipes.

Sent from my SM-G935F using Tapatalk

[mappi]

1st Tandoori Barbecue of Summer 2016

http://www.mayyam.com/talk/attachment.php?attachmentid=5109&d=1465242457

[mexicomeat]

I had Apollo fish in Sydney recently in a proper andhra restaurant - I love this dish (recipe below)

@mappi, i know you don't like fish - There is a restaurant in Melbourne called Dosa Hut that makes a goat variation of apollo fish called 'Chilli Goat', basically same recipe but use goat instead of fish. Try it.

https://www.youtube.com/watch?v=BdYzOMmpXUY

[mexicomeat]

chilli goat (variation of apollo fish)

https://lh3.googleusercontent.com/-DVpq6zjB9Fs/VoBTjmvOUoI/AAAAAAAAAHU/dzarSjr3hY0StX4fiHDctWcmiUy4uNFTQ/w812-h541-no/

[mappi]

a goat variation of apollo fish called 'Chilli Goat', basically same recipe but use goat instead of fish. Try it.

Thanks Mexicomeat, I will try preparing some, will let you know.

[mappi]

Fried Rice (w/o Egg)

Rice preparation : Rice 1 Azhaku (approx 175 gms)

Method 1 : Cook it normally a day before. Cool it and keep it in the refrigerator. Take it out in the morning and place it under room temperature, few hours before preparing the dish.

Method 2 : A cup rice = 1 cup water. Pressure cook it upto 1 whistle and remove from flame. Let it cool down while you are chopping vegetables.

Ingredients :

1 Medium Onion
Ginger Garlic Paste
Vegetables : Carrot, Beans, Green Peas, Capsicum [cabbage or any hard and fast to cook vegetables. Avoid potatoes, it may stick to the rice, but you can add them too].
Salt
Pepper Powder
Ajinomoto - optional - (mono sodium glutamate [MSG]) [if you are allergic to such solvents, please avoid]
Soya Sauce 3 big table spoon
Corriander leaves
Oil
2 green chillis

Eggs = 3 (and another frying pan)

Preparation :

1/ If using green peas (fresh or frozen) boil it in water for 6 minutes. Rinse and keep aside.

2/ Chop onion & vegetables into tiny pieces. [Remove the skin of the carrot]. Prepare ginger garlic paste. Slice green chillis.

3/ Add & heat (generous amount) of oil in a frying pan.
NOTE : The dish has to be cooked in high flame. So be there to stop it from getting burnt.

4/ Once the oil is hot, add ginger garlic paste, and then green chillis and then onions. Fry until onions are cooked (turns white). You can add salt to speed up the process.

5/ Add carrots and allow it to cook. Then beans, then capsicum. Once the vegetables are cooked (push them with the spatula and they should be soft), add green peas. Stir well.

6/ Add pepper powder. Stir. [Add salt, if you havn't. Stir]. Add soya sauce, and Stir.

7/ Add the rice, little by little, sprinkling them over the vegetables. Stir slowly taking care not to break the rice. Make sure the rice is well coated and mixed with the vegetables.

8/ If you wish to add Egg, take another frying pan, add oil and make scrambled eggs, but the eggs should be well roasted. Stir them briskly so that they tear into tiny pieces. And don't burn them please.

http://www.mayyam.com/talk/attachment.php?attachmentid=5161&d=1466265866

9/ Once the rice has been throughly mixed, (Add Ajinomoto and stir), it's now you need to add the eggs and stir. Add corriander leaves and stir for a while.

(Egg) Fired Rice is Ready.

http://www.mayyam.com/talk/attachment.php?attachmentid=5162&d=1466265883

I like to have the Fired Rice with cummin Appalams & Rice vethal with mango pickles.

You can also prepare Chicken 65, cut them into tiny pieces and add them to the Fried Rice (during step 9).

[mappi]

Mazhaiyil Malarantha Tandoorigal
(Tandoori Couple in the Rain)

http://www.mayyam.com/talk/attachment.php?attachmentid=5164&d=1466268312

http://www.mayyam.com/talk/attachment.php?attachmentid=5163&d=1466268298

http://www.mayyam.com/talk/attachment.php?attachmentid=5165&d=1466268393

[mexicomeat]

Going to make chicken kuruma for ragi kali side dish..

here is the recipe in mind -will post pictures of result soon

1. got whole chicken cut into curry pieces from butcher. soaked it in hot water (not boiling) added lots of salt and turmeric. let it sit for an hour - this keeps the chicken moist and juicy

2. take a bowl. add water. boil 2 tomatoes. cook until tomato skin peels. then remove skin and grid the tomato into paste
3. take a pan. add chopped onion, pepper, cumin, kashmiri red chilli (to give color) and fennel seeds. roast and grind into paste
4. make coconut milk (i make using frozen coconut)
5. take a pan, add oil, curry leaves, ginger garlic paste, then add 2 and 3. add chicken
6. add some chilli powder, coriander powder and salt. add water
7. cook for 10 minutes. then when about to finish, add coconut milk and let the sauce thicken to desired consistency
8. switch off, add chopped coriander
9. open a bottle of white moscato wine
10. enjoy

[mappi]

Sunday Spl. Onion Pakoda

http://www.mayyam.com/talk/attachment.php?attachmentid=5549&d=1472378263

[NOV]

I made all these for Sunday lunch...


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/14089107_10154418139667629_5533532164066471593_n.j pg?oh=b9cf3baa0580d44e62c906976b2cf3b4&oe=5883D294

[mappi]

Nethili Meen Varuval super-u. With Sambar takkara irrukum!

[mexicomeat]

Nov, u remind me of the lunch scene from kabali (nalla saapdunga maarthandam).. Is it malaysian tradition to have a big feast every weekend? [emoji12]

[NOV]

Nethili Meen Varuval super-u.netthili illa, it's kelanga podi meen or silver whiting. Very common in Tamil restaurants here.


Is it malaysian tradition to have a big feast every weekend? [emoji12]
as a matter of fact, yes.
weekdays are usually simple food, if home-cooked.
sundays are days of feasts when everyone is at home. :)

[NOV]

Batura with chicken sambal, that I made recently...


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13873140_10154370305997629_2710106771458737074_n.j pg?oh=4e7ede8f18bdf1c10deb910466133afb&oe=58426D96

[NOV]

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/14237586_10154436163237629_4264966286706099731_n.j pg?oh=3d6f0a365c00f414d7ddfd1af951e732&oe=58501AEB

[Avadi to America]

Sir naaku oruthu....

[NOV]

Sir naaku oruthu....adhukke ippadinaa, idhukku eppadi? :)

Chicken perattal/sambal, Japanese tofu with egg/prawn and thavusa murungakeerai thannisaar.


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/14222196_10154438860377629_7041432043565407202_n.j pg?oh=f2c68a7f73d11526108b7a5ed468154d&oe=587F0178

[PARAMASHIVAN]

நாம் உண்ணும் உணவில், பருப்பு வகைகளை சேர்த்து கொண்டாலே ஆரோக்கியம் நிலைக்கும் என்பதில் எவ்வித சந்தேகமுமில்லை.

பருப்பினை தொடர்ச்சியாக சாப்பிட்டு வந்தால், புற்றுநோய், இதய நோய், மாரடைப்பு, பக்கவாதம், டைப்-2 நீரிழிவு போன்றவற்றின் தாக்கத்தில் இருந்து தப்பிக்கலாம்.

புரோட்டீன், ஃபோலிக் ஆசிட் மற்றும் அத்தியாவசிய ஊட்டச்சத்துக்கள் நிறைந்துள்ளன. இதனை குழந்தைகள் முதல் பெரியவர்கள் வரை சாப்பிடலாம், எனவே இந்த பருப்பினை கொண்டு பருப்பு சாதம் செய்து சாப்பிடுங்கள்.

[NOV]

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/13620122_10154358760052629_3902918028833714758_n.j pg?oh=ac382dd3f8152de0bb6dda30f0e14ea3&oe=58798683

[mappi]

NOV,

Idlis with Mutton Varuval (dinner):

http://www.mayyam.com/talk/attachment.php?attachmentid=5622&d=1480100216

Cold Evening Hot Delight: Bajji (Onion, Potato and Green Chilli)

http://www.mayyam.com/talk/attachment.php?attachmentid=5623&d=1480100223

[NOV]

Looks good Karthi....
The last I cooked was on Deepavali day -


https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/14573017_10154603359732629_1475211513976119194_n.j pg?oh=c49ae083a9aca4a5035b27a24fd49720&oe=58FC01E6
1. Chicken sambal, 2. Mutton perattal, 3. Butter rice, 4. Mutton dalcha, 5. Prawn masala, 6. Dried fruit achar, 7. Mixed vegetables, 8. Cucumber pachadi, 9. Japanese tofu with prawn & egg.

Nothing gives me more happiness than when my children relish every morsel of food I cook... all my tiredness vanish when they hug me and say, thanks. The contentment and happiness I see on their faces is worth all the exhaustion. ������
Nine dishes - all 100% home made. ��

[mappi]

Mutton Varuval with Pepper

Vessel : non-stick pressure cooker
For cleaning meat : 2 tablespoon Sesame oil and 1/2 teaspoon turmeric powder

Ingredients
(add more or less according to your likeness)

Mutton 1/2 kilo (with bones)
Onions 1 medium
Dry red Chilli 3 medium
Jeera (Cummin Seeds) 2 and 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Oil (I used Kadal Ennai)
Pepper seeds - 2 teaspoon (attention to how much you add, it can turn the dish quite hot)
Coriander seeds 1 teaspoon
Curry leaves
Salt

Preparation

1/ Grind to powder (no need to fry the grains, but they have to be quite dry) : 2 Red Chilli, 2 teaspoon Pepper Seeds, 1 teaspoon Corriander Seeds, 2 teaspoon Cummin seeds.

2/ Wash the meat well. Mix it with turmeric powder and sesame oil. Set aside for 15 minutes. Wash it thoroughly again. This will kill any germs that are still present in the meat. A Must to do.

3/ Heat non-stick pressure cooker and heat oil. Add 1/2 teaspoon cummin seeds and allow it to splatter. Then add 1 dry chilli and then curry leaves.

4/ Add chopped onions and fry until they turn white (do not burn them).

5/ Add meat and turn them constantly until they are coated with oil (the meat will turn white).

6/ Add turmeric powder and mix well. (Stir 2 minutes).

7/ Add the grinded masala and mix well. (Stir 2 minutes).

Note: Check the flame. Set it to medium if the meat or the masala sticks to the pan.

8/ Add one cup of water. Add salt. Allow to boil. Close the lid and pressure cook it for minimum 15 minutes (or until the meat is tender).

Note : Pressure cooking time depends on the texture of the meat. Generally I cook mutton for about 25 minutes in low flame after the first whistle. Even while preparing Biriyani, I pre-cook the meat in the quantity of water used for rice. Then I add rice directly (without adding any more water) and cook it for 7 minutes.

9/ Allow the pan to cool down and then open it. In low flame stir the dish to get needed consistency. This dish can be gravy (for Idilis) or dry (for rice/sambhar/rassam).

Optional, For Chukka : Heat the iron tawa to maximum. Drop the meat when the tawa is hot. Constantly turn the sticking meat. You have to be quick. Stir until the meat sticks with each other. A wonderful side dish for chapathis.

[mappi]

Bajji

Ingredients
(the ratio is important, adjust the quantity according to how much Bajji you wish to make)

Gram flour 3/4 cup
Rice Flour 1/4 cup
Baking Power 1/4 teaspoon
Salt
Powdered fennel (Somb) seeds 1/4 teaspoon
Water

Ginger/garlic paste 1/2 teaspoon (optional)
Red Colour (optional)

Potatoes, cauliflower, oninon, Green Chillis, eggs, green plantation ... etc.

Preparation

1/ Mix all the powers well. Add water little by little while stirring. The batter must be quite thick (like idli batter) so that it can stick to the vegetable.

Note: If by mistake you added more water, try to bring back the thickness by adding the ratio of Gram flour:Rice flour. If the batter is liquid, it will create holes while cooking and the vegetable will draw too much oil. Consistency is quite important.

2/ Peal potatoes/onions/green plantain. Cut them into slices. Spread them over a kitchen paper to absorb most of their dampness. (Egg should be fully boiled. Always use sliced eggs and not full ones. Cauliflower must be seperated from its bouquet and use only tiny pieces for quick cooking. Green Chilli, as you wish. I like them, but they are quite hot).

3/ Heat enough oil so that the Bajji can float (thrice more than the oil you use to cook appallams). When the oil is at meduim hot (too hot will burn the batter and will not cook the vegetable inside), dip the vegetable in the batter by coating them completely and drop them in the oil. Trun them constantly. Remove and spread them on the kitchen paper to absord oil.

Optional: Sprinkle chat masala or vegetable masala or dip the vegetables in dry Kasuri Methi (Fenugreek) leaves before coating them in the batter for added taste. Serve with mint and tamarind chutney.

[mappi]

Pepper Chicken
(Semi-Dry)

Vessel : non-stick pressure cooker

Ingredients
(add more or less according to your likeness)

Chicken 1/2 kilo (with bones)
Onions 1 medium
Tomato 1 medium
Ginger Garic (cut them into pieces and crush them together)
Green chilli 1 long; finely chopped.
Jeera (Cummin Seeds) 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Oil (I used Kadal Ennai)
Pepper seeds - 2 teaspoon (attention to how much you add, it can turn the dish quite hot)
Fennel (Somb) seeds 1/2 teaspoon
Coriander power 1 teaspoon
Chilli Powder 1/4 teaspoon
Cloves 5
Cinamon stick
Cardmon 2 (crushed along with the skin)
Curry leaves
Corriander leaves
Salt

Preparation

1/ Cut meat into tiny pieces (bones into two). Wash the meat well, several times in flowing water until the meat becomes clear. Dry the meat to remove dampness (I place them on Kitchen paper or just leave it speard on a plate).

NOTE: cooking to be done on high flame. Be quick, stir and don't burn any ingredient.

2/ Heat a flat pan. When it is hot add fennel seeds and grill it until brown. Remove it and then add pepper seeds. When the pepper seeds start to burst, remove it and add it to the fennel seeds. Grind them to powder.

3/ Heat non-stick pressure cooker with oil. Add 1/2 teaspoon cummin seeds and allow it to splatter. Then add cloves, then cinnamon sticks, then cardamon, then curry leaves (let each ingredient flavour the oil for about a minute before you add the next one).

4/ Add chopped onions with green chilli and fry until onions turn white (do not burn them). Add ginger garlic paste and stir for a minute. Then add tomatoes and cook them all until tomatoes loose all their juice.

5/ Add meat and turn them constantly until they mix well with the tomato+onion mixture. Add turmeric & chilli powder, stir. Add corriader powder, stir. Add pepper+fennel power and stir until the meat is well mixed and coated with oil (the meat will turn white). Give two minutes of stir between each powder.

Note: Check the flame. Set it to medium if the meat or the masala sticks to the pan.

6/ Water : if you want to make it dry, add just 1/2 cup of water. For Semi-dry add one cup of water. Add salt and allow to boil in high flame. Close the lid and when steam blows out, place the regulator weight and wait for the first whistle. Put the flame to medium and pressure cook it for 5 whitles (or until the meat is tender).

Note : Pressure cooking time depends on the texture of the meat. Generally I pressure cook chicken to make them tender and soft for 5 whistles.

9/ Allow the pan to cool down and then open it. Add corriander leaves. In low flame stir the dish to get needed consistency (more you fry them, darker the dish will become).

http://www.mayyam.com/talk/attachment.php?attachmentid=5624&d=1480256623

I had the semi-dry pepper chicken with pepper rassam. This evening, I am going to dry them on an iron tawa in high flame to stuff them inside Uthappam, and say 'bye bye' to my cold.

[mappi]

Sunday Spl. Wheat Halwa

http://img11.hostingpics.net/pics/819529WheatHalwa.jpg

Preparing wheat halwa needs patience and a strong arm to stir non-stop. There are two ways to prepare Halwa:

One, the traditional way, using Sambha Wheat and soaking it for a whole day in water. After 24 hours, grind the wheat and press to extract the milk. The extracted wheat milk is then heated to prepare delicious halwa.

Two, easy way, mainly if you do not get Sambha whole wheat in the country you live (like me). Just use wheat flour. The below method is by using wheat flour.

Ingredients

Measure => 1 cup wheat flour : 3 cups water : 1 and half cup sugar.

1 cup Wheat flour
3 cups water
1 & 1/2 cup sugar

Ghee : you go to be generous with ghee. Minimum 3 table spoon. I don't buy industrial ghee, I prepare them by heating butter. If I mention 'add Ghee', then its 1 tablespoon. You can adjust it according to your suituation.

Cashew nuts
Cardamon Powered.
Red (or yellow) Food Colour (Optional)

Vessel - Any iron pan. Iron takes time to heat, but once its hot, it stays hot.

ATTN: You should not prepare it in a hurry. To be cooked in very low flame. Could take an hour or so, or even more.

Preparation

1/ Add 1/2 cup of water to the wheat flour and mix it well without allowing it to form clumps. Then slowly add the rest of water and make a liquid batter. You can also filter it to remove the tiny balls of wheat. The liquid paste should be fluid.

2/ Heat ghee in an iron pan and immediately add cashew nuts. When the cashew nuts start to roast, pour the wheat batter little by little in the pan. Start stiring. Do a clean and heavy sweeps with the spatule by pushing the wheat sticking to the walls to the bottom of the pan.

3/ At a point in time, the wheat may resemble to stick with the pan. Add ghee, and magically they will start to cooperate with your stiring.

4/ Add cardamon powder and food colour. Stir.

5/ When the paste thickens, they start to form a lump by sticking together, add ghee and continue to the stir.

http://img11.hostingpics.net/pics/334066HalwaStir2.jpg

6/ 7/ 8/ .../ STIR. Add ghee if needed, never allow the wheat to dry, moist it using ghee.

http://img11.hostingpics.net/pics/452481HalwaStir.jpg

Once the wheat is fully cooked, they form into a juicy lump. Wheat Halwa is ready. Coat a plate with ghee and pour the Halwa into it. Serve hot.

Here is a photo to check the thick and stickness (javvu). The Wheat Halwa lump slowly creeps down when the plate is positioned vertical, and the ghee flows down.

http://img11.hostingpics.net/pics/837004ThickHalwa.jpg

Tasty Tasty!

[mappi]

Mutton Biriyani

Vessel : Pressure Cooker

Meat 500g (with bones)
Basmati Rice 1 cup (Azhaku)
Water = 1 cup for meat + 2 cups for Rice

Note: spices can be adjusted according to your taste, including the hotness with chili powder or green chillis

Step 1: Clean Meat

For cleaning meat : 2 tablespoon Sesame oil and 1/2 teaspoon turmeric powder

Seperate meat as much possible from the bones and Cut them into small pieces. Wash the meat well under running warm water. Mix it with turmeric powder and sesame oil. Set aside for 15 minutes. Wash it thoroughly again. This will kill any germs that are still present in the meat.

Step 2: Preparing Biriyani Masala

1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds (somb)
5 to 8 grains of Pepper seeds
10 grains of Corriander seeds
1 star anis
5 cloves
2 Carmon (pealed, seeds only)
Cinamon stick
1/2 Mace

Heat pan and fry each spice seperately. Roast them without burning them. Grind them into powder. Make 2 portions of Biriyani Masala.

Step 3: Marination

Grind to paste : 2 cloves of garlic, ginger, 1 green chilli

Keep aside the bones from the meat. Add the paste to the meat and mix well. Add 2 table spoon curd, 1/4 teaspoon chilli powder, 1 teaspoon Corriander Powder, 1/2 teaspoon Turmeric powder, salt. Add one portion of Biriyani Masala (see Step 2) and Mix well. Add the bones and mix well. Set aside in room temperature for 30 minutes.

Step 4: Biriyani

1 Tablespoon cooking oil
2 Tablespoon Ghee
Ginger Garlic paste (2 cloves of garlic + ginger)
1 medium onion
3 medium tomatoes
1/4 teaspoon Chilli powder
1/2 teaspoon Corriander powder
1/4 teaspoon turmeric power
2 cloves
2 Cardamon with skin but crushed
Cinamon stick
1 Bay Leaf
Mint leaves
Corriander leaves
Biriyani Masala 2nd portion (See Step 2)
Cashew Nuts - optional
Salt - OPTIONAL (attention, you have already salt added to the meat marination. Be moderate)

01/ Clean 1 cup of Rice (Basmati). Rinse water and keep it aside.

02/ Cut onions and tomatoes into thin slices.

03/ In pressure cooker heat 1 tablespoon of cooking oil + 1 tablespoon of Ghee.

04/ Fry cinamon stick, bay leaf, cloves, cardamon.

05/ Add onions and fry until it turns white. Add ginger garlic paste and fry for a minute, then, add tomatoes. Fry until tomatoes are dry. Add Mint leaves and stir for a minute. Add coriander leaves and stir for a minute.

06/ Add meat and mix well with the onion-tomato.

07/ Add one cup of water and cook the meat in the pressure cooker.

Note : Pressure cooking time depends on the texture of the meat. Generally I cook mutton for about 25 minutes in low flame after the first whistle.

08/ Once the pressure cook lid is open, cook the meat in high flame to remove the remaining water.

09/ While evaporating the water with heat, add chilli powder, corriander powder, turmeric powder and the 2nd portion of Biriyani Masala (& salt). Stir well until the meat forms a thick gravy.

10/ Add rice and mix well with the meat gravy. Dont be hard on the rice while stiring, else, you risk breaking them. Add cashew nuts.

11/ Add 2 cups of water and bring to a mild boil. Add 1 tablespoon of ghee and close the lid.

12/ Pressure cook for 8 minutes over low flame after the first whistle.

13/ Open the lid, stir the Biriyani and close it back. Serve after 10 minutes.

http://www.mayyam.com/talk/attachment.php?attachmentid=5631&d=1481282417

[mappi]

Egg Masala / Egg Gravy

Preparing Egg

4 eggs (boiled, cut into halves)
1 1/2 cup water for Egg Gravy or 1/2 cup for Egg Masala

Heat oil in a pan, add 1/2 teaspoon turmeric power & Salt. Place the 8 egg pieces and fry them while coating them well with the oil/turmeric/salt. Set them aside.

Egg Masala Powder Preparation (approx for 4 eggs - needed is Two Table Spoon)

1 tablespoon black Pepper seeds

1 teaspoon corriander seeds

1/2 teaspoon Fenel seeds (Somb)
1/2 teaspoon Cumin seeds

1 star anix
3 cloves
3 cardamon (with skin)
Cinamon sticks
2 Red Chillis (add more or less according to your taste)

Medium heat a pan and add all the above spices and dry fry for about a minute. Try not to burn them. When Pepper seeds start to pop, remove and grind them into a fine powder. This should get you a quantity, bit more than two table spoons. We will be using only 2 table spoons (for 4 eggs), the rest you can store in an air tight container.

Ingrédients

4 small onions (sambhar vengayam; echalote) (depends on the size, you can add more if they are too small) => chopped
1 big tomato chopped
1/4 teaspoon mustard seeds
1/4 teaspoon Turmeric power
1/2 teaspoon chilli powder
2 Tablespoon Egg Masala Powder (that we had prepared)
Ginger Garlic paste
3 Green chillis sliced and cut into two pieces
2 table spoon cooking oil (I use Kadalai Yennai)

Préparation

Cooked in medium flame.

1/ Heat oil. Add Mustard seeds, and once they splatter, fry the onions along with Green chillis and salt.

2/ When the onions turn white, add ginger garlic paste and fry for a minute.

3/ Add chilli powder, turmeric powder and Egg Masala Powder. (Salt if needed). Stir well to remove the raw smell.

4/ Add tomatoes and cook until there is no juice left. The mix should be quite dark and dry by now.

5/ Add 1/2 cup of water for Egg Masala or 1 1/2 cup for Egg Gravy. Bring it to a boil.

6/ When the oil starts seperating from the gravy, add the eggs and allow it to swim for 10 minutes in low flame.

http://www.mayyam.com/talk/attachment.php?attachmentid=5630&d=1481282324

Serve hot. Goes well with white rice or as a dry side dish for biriyani or as a gravy for Poori/chapathi/Barota.

[mappi]

Kozhi Kurma (Chicken Gravy)

Chicken with bones 1/2 kg

Cut chicken into medium size pieces. Break bones into two. Don't seperate meat from bones. Slice the meat around the bones. Clean the meat in running warm water. Drain and keep it aside.

Coconut Paste

1/2 cup grated coconut
1 teaspoon pepper seeds
1 teaspoon cummin seeds
1/2 fennel seeds (Somb)

Grind them all into a fine (Thick) paste. Add water if necessary.

Ginger-Garlic-Green Chilli Paste

Grind them into a fine paste. I used 2 green chillis, add more or less according to your taste.

Ingredients

1 medium size onion finely choppes
2 Medium size tomatoes finely chopped
2 Tablespoon cooking oil (I use Kadalai Yennai)
4 cloves
Cinamon sticks
3 Carmadon with skin, crushed
Coriander leaves
Curry leaves (10 numbers)

1 teaspoon corriander Powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chilli powder (use more or less according to your taste)
Salt

Preparation

Done over high flame, adjust flame as required.

1/ Heat oil in pan and add cloves, cinamon & carmadons. Fry for a minute to get the spicy odour, then add chopped Oninons. Fry onions until golden, try not to burn them.

2/ Add ginger-garlic-green chilli paste and fry for a minute to remove the rawness. Add curry leaves and mix well.

3/ Add corriander, turmeric, red chilli powder & salt. Mix well.

4/ Add tomatoes and fry them until the mix is dry. The Tomato-Onions should be deep fried until the oil seeks out.

http://www.mayyam.com/talk/attachment.php?attachmentid=5633&d=1481404101

5/ Add chicken pieces and coat them well with the Tomato-Onions. Stir for two minutes in high flame (or) until the meat truns white. Cook the chicken for 8 minutes, covered with a lid over low flame. No need to add water, the meat will ooze water which is enough.

6/ Remove lid, stir. Add the Coconut Paste and mix well for a minute.

7/ Add 1 cup of water (more or less according to the thicken you wish to get) and bring it to a boil. Cook the chicken for 10 minutes, covered with a lid over low flame (or until the meat is fully cooked).

8/ Put off the flame. Garnish with chopped corriander leaves and leave the gravy covered with the lid for 5 minutes before serving.

http://www.mayyam.com/talk/attachment.php?attachmentid=5632&d=1481404090

With Chukka Roti - roll chapathis and cook them on a very hot Iron Tawa without adding oil. Spin them with the tip of your fingers to fluff it (not really a Fulka though, but a sort of) and turn it constantly until well cooked.

[mexicomeat]

good going mappi

here - beetroot poriyal, keerai masiyal, pudalangai kootu, mochakottai kozhambu (sunday special)

[mappi]

keerai masiyal, mochakottai kozhambu

How do you prepare these two dishes, please ?

[mexicomeat]

Too easy...

Prepare toor dal first
Take a pan, add oil, roughly chopped big onion, lots of poondu, 3 red chillies, saute

Add 1 tomato , 2 big packs of baby spinach washed... Cook until spinach reduces in size, add toor dal, cook fir 4 min.. Switch off and blend mixture when cool

Add tadka(vadagam, mustard etc etc) to top of keerai, add salt and serve


Will post mochakottai later.. I dont think u get mochakottai there, do u? Even in aus, we started getting it 2 years back only

[mexicomeat]

Forgot to mention: you can add tamarind to the above as well

[mappi]

I cook Arai Keerai in a very simple manner with fried ullatham paruppu, mustards and red chillis by adding chopped onions and grated cocunuts - a kind of traditional Keerai Poriyal. I love to have them with pepper rassam. After a busy day, it's the quickest delicious dinner, takes not more than 15 minutes to cook rice, rassam & Keerai.

I have this 'Pulippu Keerai' recipe adviced by my mother which includes tamarind juice, but had never tried it.

In France we have many types of beans like flageolet, but no mochakottai (field beans). There is a similar beans called 'le haricot de Lima' (Lima beans), but it is not same as our mochakottai. Few stores may have them exceptionally, but I have never looked for them as I got a packet bought from Madras.

[mexicomeat]

mappi, next time try arai keerai in a sambar (thandu keerai sambar) - make it watery (add keerai at the end) you can drink it like a soup (like murunagai illa sambar)

http://lh4.ggpht.com/-1Am_2m2SaII/TldnE4jJv9I/AAAAAAAAVyE/pbnAdlZo9FI/Keerai%252520Sambar_thumb.jpg

[mexicomeat]

speaking of keerai, do u get fresh methi there? if not, throw some fenugreek seeds in your garden bed.. takes 10-15 days to grow..

[mappi]

Will prepare the Arai Keerai Sambhar sometime this week.

We are having winter and no gardening for the next few months. I will try to plant them mid of next year. And no, we do not get fresh methi leafs here, only dry ones are available.

[mappi]

Pongal - Medhu Vadai

http://www.mayyam.com/talk/attachment.php?attachmentid=5634&d=1481835810

With Sambar sans onion & tomatoes + roasted gram & coconut chutney.

[mappi]

Chukka Roti with Vegetable Kurma

http://www.mayyam.com/talk/attachment.php?attachmentid=5635&d=1481835922

[mappi]

Rava Idli & Masal Vadai

http://www.mayyam.com/talk/attachment.php?attachmentid=5636&d=1481836010

With Sambar sans onion & tomatoes + roasted gram & coconut chutney.

[NOV]

1. Soak rice noodles in tap water for an hour and drain.
Chop kadugu keerai and bean sprouts.

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-0/p261x260/15380825_10154752534552629_6125669409440632435_n.j pg?oh=c08a8a1e417cc59d02606e65589f42ab&oe=58E1B21E


2. Deep fry cubes of tofu and salted potato.

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/15442099_10154752534847629_3658614714572833250_n.j pg?oh=cdb0d0d7f18af1f797a379ba66fc47a9&oe=58F02A6D


3. Chop onions, garlic & tomato.

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/15391020_10154752535077629_2506865469256500023_n.j pg?oh=7d08a3c2b56e040a72e0bdc0f7949f2c&oe=58F67C6B


4. Make scrambled egg if desired.

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/15541579_10154752535407629_589075396240582449_n.jp g?oh=21de0a251686a65343a7cc951d761c1c&oe=58FB27D9


5. Make sambal - fry onion and garlic in a little oil. Add chilly paste and fry till it separates from the oil.
Add chopped tomato, chilly sauce, salt & soy sauce.
At this stage, you can add non-vege items like prawns, squid and/or chicken pieces.

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/15380549_10154752535527629_317338767514166013_n.jp g?oh=2567e3220bc42a3c7ae0cf8c7bf59a1f&oe=58B221F0


6. Add the pre-soaked noodles and stir.
Add all the earlier ingredients.

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-9/15492115_10154752535627629_7773299028550756316_n.j pg?oh=da9c3bba07f227b7563289d203487b5e&oe=58EC75C2


7. Serve as desired.

https://scontent-kul1-1.xx.fbcdn.net/v/t1.0-0/s526x395/15542122_10154747584467629_4796959216840525305_n.j pg?oh=db23a0572880863cf9dfda553ed9b778&oe=58F2DBAE

[mappi]

Cauliflower (green peas) Fry

http://img11.hostingpics.net/pics/683415CauliFry.jpg

Vessel : cookiing pan and a lid to cover.

Half bouquet of Cauliflower, floret seperated
1 small cup of green peas.

1 medium size onion chopped finely
1 medium size tomato chopped finely
1 tablespoon coconut puree
2 pods of garlic
1/2 inch ginger
(make ginger/garlic paste)
Salt

Spice : 2 cloves, cinnamon stick, 1 cardamon struck hard once, few grains of somb

Masala : 1/2 teaspoon cummin power, 1/2 teaspoon corriander powder, chilli powder (according to taste), a pinch of turmeric powder

Coconut Oil - 3 tablespoon

1/ Wash the cauliflower florets in running water. Add salt in hot water and soak the florets for 30 minutes.

2/ Boil green peas for 6 minutes. Add salt to the boiling water.

3/ Heat 1 tablespoon of coconut oil in a cooking pan. Add the spices one by one.

4/ Fry onions. When they trun brown, add ginger garlic paste and fry from a minute.

5/ Add tomatoes and fry until the juice is evaporated. Add coconut puree and mix well.

6/ Add the masala and mix well for a minute. Add half a cup of hot water.

7/ Filter florets and green peas to remove from water completely. Add them to the cooking pan and mix well.

Note : Cauliflower should not be stired vigourously. To avoid them from breaking, slowly stir from the wall of the cooking pan to the center.

8/ Close the pan with a lid and cook in low flame for 5 minutes.

9/ Open and add 2 tablespoon of coconut oil and fry to the dish until until needed consistency over low flame. ATTN: the dish will quick stick to the pan. That's the reason we greese using coconut oil. Stay close by and keep stiring slowly.

Had cauliflower fry with vendakai sambhar. The dish is excellent with chapathis.

[mappi]

Sunday Spl.

Vegetable Cutlet

http://img11.hostingpics.net/pics/135468VegCutlet.jpg

2 large size potatoes
50 gms of green peas, chopped carrot & beans chopped
(you can add more or less the vegetables according to your preferance)
1 cup breadcrumbs
(if you don't find breadcrumbs, buy rusk and grind it)
1/2 cup all purpose flour (maidha)
1 teaspoon ginger/garlic paste
finely chopped corriandre leaves / mint leaves

Powders, all 1/2 teaspoon : Garam masala, corriander powder & cummin powder

Optional
1/4 teaspoon chilli powder
1/4 teaspoon cumin seeds
1/4 teaspoon Dry Mango powder (I use it)
(you can also use a teaspoon of lemon juice to give a tangy taste to the cutlets)
1 small size union chopped finely (I use it)
1 finely chopped green chilli (I use it)

Salt / Oil to fry

Vessels : Pan (to cook potatoes), Pressure Cooker (to cook vegetables), Flat Frying Pan (to fry cutlet)

1/ Cook Potatoes - with skin in cold water made to boil. Peal and smash.

2/ Wash and cook the vegetables in a pressure cooker in 1/2 cup of water for 1 whistle

3/ Drain water completely from the cooked vegetable and add them to the smashed potatoes.

4/ Add chopped corriandre, mint, masala powder (optional items if you are using), ginger-garlic paste & salt to the vegetables and mix well.

5/ Make a thick paster out of the maidha. It should be fluid like the batter prepared from Bajji.

6/ Make a tiny vegetable ball (size of a golf ball). Press it in your palms to flatten it (just like making masal vedai). [you can also roll them or use a mould to get them to the shape you wish]. Dip them in the maidha batter and immediately coat it over the breadcrumbs. Make sure the whole cutlet is well coated with bread crumbs.

7/ Heat oil in a flat pan. You can deep fry it, but attention the cutlet will drink oil generously. Just a bit of oil to damp the cutlet is enough, thats the reason we use a flat frying pan.

8/ Once the oil is hot, turn the flame to medium and place the cutlet pieces and cook both sides until they are well cooked. The cutlets will become rigid and turn crispy. As the vegetables are already cooked, we just cook the maidha + fry the raw masala during the process. High flame will burn the crumbs, low flame will make the cutlet suck oil. Cook in medium flame once the oil is hot.

Note : If you don't wish to fry them in oil, you can cook them in an oven. Add 1/4 teaspoon of cooking oil on both side of the cutlet. Heat the oven to 210°C. Place the cutlets inside. Turn them at regular interval and bake them until cooked.

[ovunewuci]

I love the one added here about making rice in a coconut milk . Haven't tried it before.

[mappi]

Sunday Spl. Mughal Biriyani
(Mutton with Bringal Gravy (Yennai Kathirikai)

Roasted cashew nuts, dry raising, onions, tomatoes, masala and meat deep fried in ghee.

http://img4.hostingpics.net/pics/725897MBMeatinSpice.jpg

Basamathi Rice mixed with the biriyani sauce.

http://img4.hostingpics.net/pics/227974MBRiceMix.jpg

Bringal Gravy - tangy, bitter, sweet, hot, salty & pungent - Bringal fried in Sesame Oil.

http://img4.hostingpics.net/pics/255717BringalGravy.jpg

Mughal Biriyani (Hydrabadi) with egg Omlet and Onion Raitha

http://img4.hostingpics.net/pics/144915MughalBiriyaniwithOmlet.jpg

Mughal Biriyani (Hydrabadi) with Bringal Gravy and Onion Raitha

http://img4.hostingpics.net/pics/241252MughalBiriyaniwithBringalGravy.jpg

[NOV]

Cekodok and hot tea = perfect combo

https://scontent.fkul8-1.fna.fbcdn.net/v/t1.0-9/18119229_10155162622862629_4468551560551507248_n.j pg?oh=ac86de7a9447150b43f6b7cacab60258&oe=5982E275


White ingredients and banana 😂
Ripe bananas, white flour, sugar, coconut flakes, baking soda & salt.

https://scontent.fkul8-1.fna.fbcdn.net/v/t1.0-9/18118713_10155162622917629_6111140445678483654_n.j pg?oh=0eace45e017be69a739d8c2d79b7472f&oe=5975FA33


Mash banana and add all items except sugar.

https://scontent.fkul8-1.fna.fbcdn.net/v/t1.0-9/18118759_10155162622972629_1439935312160966944_n.j pg?oh=6976c012b34c71ee516b9d3099554541&oe=59906597


Add sugar just before frying so that your cekodok is crunchy.
Add a spoon of water too.

https://scontent.fkul8-1.fna.fbcdn.net/v/t1.0-9/17952846_10155162623007629_3101428430727879459_n.j pg?oh=7a40191cc99bb5062dd5762424330ec6&oe=5985A010


The best way to fry, is to use your fingers to drop the batter in oil. Then it will be perfectly round-shaped. But for convenience, I used a spoon, thus the odd shapes.
Oil should not be too hot - use medium flame

https://scontent.fkul8-1.fna.fbcdn.net/v/t1.0-9/18056931_10155162623047629_7231673476347900256_n.j pg?oh=bdfa0cfcae02b0b533da7ef1660c549f&oe=59913A9C


Fry to a dark golden colour and then let the cekodok drain the oil

https://scontent.fkul8-1.fna.fbcdn.net/v/t1.0-9/18056629_10155162623107629_3244479302058657664_n.j pg?oh=f4f3522e058e23cf2a9490d932b2982b&oe=59749014


Delicious, soft but crunchy ready.
You can even eat the next day without refrigeration .

https://scontent.fkul8-1.fna.fbcdn.net/v/t1.0-9/18033139_10155162623147629_3853999455600280725_n.j pg?oh=5abc825efc322be042f8c3fda26bcebe&oe=597C168F

[mappi]

Strawberry Pie (Summer 2017)

https://img4.hostingpics.net/pics/617584Strawberries.jpg

This year, strawberries and raspberries are growing generously in the garden.

https://img4.hostingpics.net/pics/160764StrawberriesRaspberry.jpg

To prepare the pie : Recipe to make 8 portions in a 28cm diameter dish

For Pastry (the crisp biscuit base) :

The pastry can be thick or thin, but a thick pastry will make the pie tastier

1.1/ For Thick pastry : mix 100g of sugar with 200g butter, 300g flour and a pinch of salt.

1.2/ For Thin pastry : mix 65g sugar with 130g butter, 200g flour and a pinch of salt.

2/ Drop the pastry dough on a greaseproof paper in the 28cm pie dish. Flatten it with your palm.

3/ Cook it in the oven at th6 (180°) for 18 to 20 minutes. Check regularly to make sure the biscuits don't get burnt.

4/ Take out the cooked biscuits from the oven and carefully remove it from greaseproof paper.

For English Cream Custard :

1/ Boil 1/4 liter of milk with 1/3 vanilla pod and infuse it.

2/ Mix 2 egg yolks with 75 g sugar and a spoon of flour.

3/ Pour the hot milk on the egg yolk mixture and allow it to warm down.

4/ Take the custard and place it over low flame and bring to a boil. Stir constantly as it will stick to the bottom of the pan.

5/ Remove from flame and allow it to cool down

The Pie :

https://img4.hostingpics.net/pics/761575StraberryPie.jpg

1/ Cut the strawberries into halves (or the shape you would like it to be presented)

2/ Pour the custard cream on the cooked pastry.

3/ Arrange the strawberries over it.

Here is the link to the pie from last year => 2016 (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1294259&viewfull=1#post1294259)

[suvai]

Hello nga mappi......nalla irukeengala.....just wanted to say that I can see your passion for cooking is oozing with your talent on every plate displayed ����������. Cekodok is it a sweet bonda ����. .....I have noted the recipe.....will try it nga....wish u more luck in trying out more recipes....����....
hello nga nov ngovvvvv where are all the beautiful pictures of yr spreads.
Mexico meat...nalla irukeengala
PS hope all well

[mappi]

Hello Suvai,

I am doing fine, been travelling a lot this year and almost missing home made delicious food. Hope you are doing fine too.

I prepared some Cekodok when Nov had posted the recipe and I confirm to you that it is a wonderful dish. I added pieces of coconut to it before fying them in oil.

Been waiting a while to taste a spicy dish that leaves a burning sensation around the mouth. So prepared some mutton Kurma and Idiyappam for lunch:

https://img11.hostingpics.net/pics/843353MuttonKumarIdiyappam.jpg

The Idiyappams broke! Think they were too thin or were cooked too long inside the idli vessel. Should try to prepare some without breaking them. Neverthless, the combo tasted great.

Yesterday, I made some masal vadai and sweet puttu for dinner:

https://img11.hostingpics.net/pics/528077MasalVadaiSweetPuttu.jpg

[NOV]

my lunch spread today.... Carrot rice, chicken curry, squid rings, japanese tofu, broccoli fry, cucumber/apple raita... cooking time 2 hours, eating time 20 mins. :lol:


https://scontent-kut2-1.xx.fbcdn.net/v/t1.0-9/21430181_10155627849537629_8488007815675610097_n.j pg?oh=cd9263e616f06142f9fc54b98ed22157&oe=5A4FF338

[mexicomeat]

updates please...

[NOV]

I made fried maggi noodles with prawns recently :)

https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/26170020_10155956032967629_5282925384405918918_n.j pg?oh=f7a901d71899c40f16a5f56d220699c8&oe=5AB3ADC8

[NOV]

This was my spread on 31st December last year

https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/26166022_10155936218417629_6145298376842816677_n.j pg?oh=9d7652bc1e986e2a858ba8cf260a2e01&oe=5AE4DB45

[NOV]

Some curry puffs that I fried for tea....


https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/25299172_10155890340197629_1540814979241891146_n.j pg?oh=99590ed60da6a57c74eaf6c858210b39&oe=5AFE1686


https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/25158179_10155890339457629_8929640472449652691_n.j pg?oh=44d709d93a9abc65e69eb5d92722e5f2&oe=5AFBE365

[NOV]

Seafood galore....!


https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/24993302_10155882693932629_5569820760825080723_n.j pg?oh=170ae6161661928ac4982ad5111efac5&oe=5AE81112

[mappi]

I made fried maggi noodles with prawns recently :)

My uncle used to prepare noodles. He adds shrimps, egg(s) and double beans. It's been a while I prepared some.

Will cook noodles this week-end. NOV, if you got any tips, please share them.

[NOV]

Will cook noodles this week-end. NOV, if you got any tips, please share them.tell me how you do it, and I can give you some suggestions...

[suvai]

vanakam ngo nov ngovvvv.....mappi....mm...ck...madhusree...hope all are well...advance pongal vaazhthukal....& belated New Year wishes.
May this year see more happiness & good health!!
nice veg posts nov ngov...full swing ah kitchenla...

nov ngovvv.....en pinaalaa thattai thookikittu...neraiya peru nikkaraanga..dev..priya...rcngo...ipadi pala...omg it has been long time since I typed in here & I feel a little rustic :noteeth: I forgot all the symbols for icons also oh well...

so hope your kitchens are all smelling sweet.....as is mine ;-) still having wars with paathirams & karandis...in my kitchen... :notheeth:

aduthu onga veetila samaikira pongal recipes podungo plz...both sarkarai & veN.... :-)

[NOV]

aduthu onga veetila samaikira pongal recipes podungo plz...both sarkarai & veN.... :-)oru chinna spread plan pannirukken... paarpom.., naalai :D

[suvai]

Table spread apadiye oru pic eduthu podunga nov ngov ��
Iniya pongal vaazhthukal��ellorukum

[mappi]

Hello Suvai,

Thank you for your enquiries; I am doing fine. I wish a wonderful new year 2018 and a Happy Pongal to you, near and dear ones.

Here is Pongal 2018 :

http://www.mayyam.com/talk/attachment.php?attachmentid=5667&d=1515953559

1/ Avial

2/ 'hotel-style' Sambhar

3/ 'Udacha Kadalai + Coconut' Chutney

4/ 'Medhu' Vedai

5/ Ven Pongal

6/ Sakarai Pongal

7/ 'Pal' Payasam (like Kheer)

[suvai]

Ty nga mappi for yr kind wishes....... I have to say that you cook with such passion and it sure is admirable. ... well done super delicious spread nga... I bet they taste even better :smile:

[NOV]

Table spread apadiye oru pic eduthu podunga nov ngov ��
Iniya pongal vaazhthukal��ellorukum

https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/26230488_10155973616627629_3599138158190455442_n.j pg?oh=466be18a1cf686d7a05e954048dc333d&oe=5AE6321A

Pongal lunch spread... 100% vegetarian... 100% home-cooked...

[NOV]

pongal vaithom...

https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/26733501_10155973983692629_3729055675260468888_n.j pg?oh=9d8ccc905e8cfea6ff079d25d1237e7a&oe=5AF69138


FriendsOdum (and son) pongal miga sirappaaga mudindhadhu..


https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/26231096_10155974205507629_8352631104847002635_n.j pg?oh=35facdc581901f68622755436fc1622c&oe=5AEF4B41

[suvai]

Ohhhhhh wowwwwieeeeeee. .... super family friends and the lovely spreads..... want to taste every item ngovvvvv:noteeth:
What is the item below vazhkai chips ngovvv

[NOV]

What is the item below vazhkai chips ngovvvvellarikaai-annaasi salad, adharkkum keezha, pudalangaai pachadi...

[suvai]

I like the paanai and it's decor :noteeth:

Pdalangai pachadi epadi pannuveenga. ... poriyal senjitu thayirla pottuduveengala
Recipe of that plus muttakose poriyal left side enaango

[mexicomeat]

mappi and nov - amazing spread.

@mappi - got your pm. i tried replying to it couple of times but i got a system error.

i will hopefully restart my cooking from next week (veetula samayal panni 4 months aagudhu).. so hopefully will post some recipes soon.

[mappi]

Thanks Mexicomeat. I got your msg (twice) in my inbox.

Yeah, take your time and I am always glad to cook your recipes and try out your tips. We must also start working on greens (Keerai vagaigal + different ways of cooking them). My girlfriend is a huge fan of greens. We get spinach (Pasalai Keerai) easily here, so I make poriyal (with coconut) or mash them with dhal (Paruppu Keerai style).

Got to make noodles sometime this week. Nov, I will let you know.

[mexicomeat]

mappi, next time you make sambar - try making with radish (white) and mutton (with bones) as the vegetables.

i tried it recently (in a srilankan place) and it was awesome

[NOV]

Tamil new year spread done... ��
Layered pratha with dhall.... paal appam with coconut milk... sundal... paayasam... banana fritters as bonus... ��
All vegetarian... all home-made... ✋


https://scontent.fkul13-1.fna.fbcdn.net/v/t1.0-9/30742830_10156237066837629_4871476332325765120_n.j pg?_nc_cat=0&oh=3ea450e6887a3147caf450e2fa6ba35f&oe=5B5F7315

[mappi]

javvarisi payasam panni romba naal achi, this weekend pannuvom. Could you please share your recipe, Chef?

[NOV]

javvarisi payasam panni romba naal achi, this weekend pannuvom. Could you please share your recipe, Chef?Sure

1. Fry cashew nuts and raisins in some ghee and set aside.
2. In the same ghee, add crushed cardamom seeds
3. Now add fresh milk and bring to boil
4. Add fried vermicelli next
5. Then add enough sugar and boil on slow heat
6. Next add already soaked sago and let it cook
7. Stir continuously and continue cooking till sago is clear.
8. Add a pinch of salt and a dollop of ghee before switching off the flame.

[mappi]

Javvarisi/Semiya Payasam

http://www.mayyam.com/talk/attachment.php?attachmentid=5671&d=1526150630

Made Pizza for dinner

http://www.mayyam.com/talk/attachment.php?attachmentid=5673&d=1526150644

http://www.mayyam.com/talk/attachment.php?attachmentid=5672&d=1526150638

[mappi]

Made some Gulab Jamon & Samosa today

Gulab Jamon

http://www.mayyam.com/talk/attachment.php?attachmentid=5675&d=1527801016

http://www.mayyam.com/talk/attachment.php?attachmentid=5674&d=1527801009

Samosa

http://www.mayyam.com/talk/attachment.php?attachmentid=5676&d=1527807208

http://www.mayyam.com/talk/attachment.php?attachmentid=5677&d=1527807221

http://www.mayyam.com/talk/attachment.php?attachmentid=5678&d=1527807233

[NOV]

You're so admirable mappi... you cook for how many people?

Sent from my SM-G935F using Tapatalk

[mappi]

Hello NOV,

I cooked starter and dessert for 10 colleagues of mine. We are holding a barbeque today noon at a parc near our office.

[mappi]

Few tips for Gulab Jamon :

- if the sugar + water + heat consistency are not in relation with each other, the Jamon (sugar syrup) will crystallise after a while (when it gets back to normal temperature). If you are not sure how to bring/check to a one string consistency (it’s quite simple, either check for the stickiness using your fingers, or drop a lump in cold water that turns into a tiny sinking ball or verify the state of the bubbles while the solution (water + sugar) boils or see weather the drops don’t fall but make a tiny bubble while exiting the holes of the perforated skimmer (Jalli Karandi) – so if you are not able to verify whether the syrup is ready, add 1 tsp of lemon juice to the sugar syrup. It avoids the crystallisation. Normally, it should take not more than 20 to 25 minutes to get to the desired consistency.

- the Gulab, meaning flower, should be soft as a flower. It needs minimum 3 hours to absorb the syrup. We cannot get the right texture during initial tries. We have to keep repeating by preparing Gulab Jamon several times, each time correcting the minute errors, until we get the right texture.

The Gulab could get hard for few many reasons. It is a very sensible and delicate ingredient, just like a flower. Whether it is made using milk powder or Khoya (Pal Kova), if needed attention is not given, the Gulab will harden.

1/ Make the dough is soft and wet but not sticky. Avoid using water, as it will create a molecular reaction. Use only milk or curd, adding them little by little.

2/ Never press or beat the batter. Just do a gentle massage.

3/ Do not press or flatten the batter while rolling them into tiny balls. Take your time to roll them softly between your palms.

4/ Heat the ghee on a low flame. Cook the Gulab slowly turning them constantly. It should not get over cooked.

5/ The syrup and the tiny balls should be warm when they are introduced to each other (meaning none should be hot, cool them down a bit).

6/ If at all the Gulabs are hard after 3 hours, take a tooth pick and make 3 to 4 tiny holes inside them. It must do the trick, else, bring them to a boil along with the syrup after piercing them.

Hope this helps. Try Gulab Jamon, it’s easy and quick to make.

[mappi]

'Matka' Kulfi

http://www.mayyam.com/talk/attachment.php?attachmentid=5689&d=1533116458

Ingredients

1 liter milk
8 cardamom, powdered
200g of Sugar
1 pinch of Safran
2 1/2 table spoon of corn flour (or double cream if you can find it, preparing it will take long, so corn flour is just perfect)
About 25g of each - Pistachio, Cashew nuts, Badamde - chopped into fine pieces

Optional : 2 table spoon of condensed milk

Praparation

1/ Infuse safran in 2 or 3 table spoon of milk and set it aside.
2/ Boil milk in a thick bottom vessel over low flame until it becomes 1/2 litre (takes about 30 to 45 minutes). Stir constantly not allowing the milk to attach to the bottom.

3/ Once the milk is thick, add sugar and stir for about 3 minutes.
4/ Add the grains and stir for about 3 minutes
5/ Dilute corn flour in water and mix it weel. Add it to the milk while stir it constantly. Cook for about 3 minutes.
6/ Add cardamom and stir for about 3 minutes
7/ Remove the milk from flame and add safran (add condensed milk if you wish), stir well.
8/ Keep it aside and let it cook down (takes about 2 hours under room temperature).
9/ Pou it into a mould.

Kulfi Mould

Special Kulfi moulds are available in India (alluminium or plastic). Outside India we can buy them online, but they are costly. During my recent visit to India, I collected the mud pots (Matka) and brought them back to France. You can also place the kulfi inside normal ice-cream moulds.

http://www.mayyam.com/talk/attachment.php?attachmentid=5690&d=1533117542

http://www.mayyam.com/talk/attachment.php?attachmentid=5691&d=1533117547

http://www.mayyam.com/talk/attachment.php?attachmentid=5692&d=1533117552

10/ Place the moulds in a freezer for about 6 to 7 hours (depends on what type of freezer you own).

Optional : Add finely chopped pistachio while serving.

http://www.mayyam.com/talk/attachment.php?attachmentid=5693&d=1533117557

[mappi]

Tandoori Chicken (Grilled)

Preparation of Tandoori Chicken traditionally will take more than twelve hours before it actually comes on to the dining table. Prepared using about 20 different kind of ingredients (grounded grains mixed into masala powders), the time taken just to put everything together would take few hours, and then comes the double marination part that takes most of the time.

There is a friendly and ‘easy-to-follow-method’ that takes much less time for preparation and margination (in about 2 hours the Tandoori Chicken is ready).

There are few tips and methods to be followed strictly for the Tandoori Chicken to be crisp, soft, juicy and delicious. Dressing well the poultry increases the softness. The marinations (2 different types) give the needed flavours. The ingredients make the meat crisp and delicious.

The chicken pieces must be washed well; fats removed; and dried either with a kitchen cloth or kitchen paper. The meat must be absolutely dry. Dryness allows the meat to absorb the marination and also to bring crispiness to the surface.

The meat being hard or rough once cooked is due to the slits that are put over the pieces. Usually the chicken breast/thigh/leg are slit randomly, and thus, it takes long time to cook resulting in giving a hard texture to the meat.

Slicing chicken has some specific rules/functionalities. Slitting varies according to the part of the poultry prepared for Tandoori. When I visit restaurants, looking at the slits I can say how the Tandoori is going to taste without even putting it in the mouth. That’s how indicative the slits on the meat are. They are not there for design. They are there for a specific reason.

Here is how to slit the thigh and the drumstick with bones (as this recipe covers this part of the poultry) : The cuts must be deep without cracking the structure of the meat piece -

1/ The thigh must be slit thrice until the knife scratches on the bone.

2/ The joint between the thigh and the drumstick must be sliced, so that the two meat parts attached together separate.

3/ Two slits on either side of the drumstick, and one each on the opposite parts. Actually, you do a rotation of the chicken leg while slitting - 2-1-2-1

4/ Important : The bottom of the leg where the tendon nerve is situated, make a circular cut until the flesh tears and exposes the tendon. (Personally I pull the nerve as much as possible and remove it). This is important because, this part resists the heat and the meat around it and interior take long to cook, thus, making the meat rough. By cutting out this part, the heat can enter and the chicken pieces will be cooked uniformly (inside an electric oven or under a Tandoor oven or over a grill smoked by charcoal/wood). In the below photo, make a note of this part of the leg, how detached the meat is from the bottom of the leg bone).

The magic ingredients to prepare Tandoori are: Fresh Cream, Mustard Oil & Red chilli powder.

For the chilli powder, either "Tikhalal" or "Kashmirilal" can be used. Both give a fine red colour to the meat, as I normally avoid using artificial colouring. "Tikhalal" is a bit spicy (hot) compared to "Kashmirilal". Choose to suit your taste (I use Tikhalal).

Mustard Oil & Red chilli powder can be bought, but the fresh cream must be prepared. Check the Marination Two below for measurements - curd vs kg of meat. Take the curd and put it inside a muslin cloth. Tie up the cloth so that the curd does not escape. Squeeze it gently to remove the water from the curd. Don't press hard, else the curd will flow out too. Once the water is spilled out, hang the cloth with the curd inside for a minimum of half an hour. If you can put it hanging for a night, the result will be creamier.

For 400g meat – (equivalent to TWO thigh and the drumstick with bones).

Marination One

- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 2 tbs lime or lemon juice
- salt (be very careful with Salt)

- 1/2 Tsp "Tikhalal" or 1 tsp "Kashmirilal" [ATTN: Half tsp is a moderate measure. Use less or more as per your taste. Chilli Powder does not multiply equally with the increase in kilogram of meat, like the other ingredients. The proportion should be according to the hotness you can take.)

Mix them all in a bowl. After slitting the chicken, add them to the Marination One. Make sure to run the mix inside the slits.

Once the chicken is well coated with Marination One, leave for about 30 minutes.

Note : The meat and the Marination TWO (below) must be at the same temperature. If you keep the Marination ONE Chicken in the fridge, the Marination TWO must be prepared at the same time and kept inside the fridge also. I usually keep them in the fridge to increase the drying. Keeping it under normal room temperature is fine too. So, the temperatures of the two marinations must be the same to maintain the consistency and also to keep the texture of the meat uniform.

Marination Two

- 125 gms of curd for TWO thigh and the drumstick with bones - drain water using the muslin cloth method and use only the cream.
- 1 tbs Mustard Oil
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- salt (be very careful with Salt)

- 1 tsp Garam Masala (homemade or the one available in the store). Deep frying seeds and then grinding them increases the quality of taste. For Indian Cooking, just like how our grandmother and mother cooked, the ingredients (masala) should be made just for the food to be cooked. That’s the key for the absolute fantastic taste that is missed out in today's "speedy-going-no-where" society.)

- Half Tsp "Tikhalal" or 1/2 tsp "Kashmirilal" [ATTN : Half tsp is a moderate measure. Use less or more as per your taste. Chilli Powder does not multiply equally with the increase in kilogram of meat, like the the other ingredients. The propotion should be according to the hotness you can take. NOTE : In total there is already ONE teaspoon of chilli powder separated inside two marinations.)

Mix them all well. Drop the marinated chicken pieces into the Marination Two (everything from Marination One goes into the Marination Two). Rub well the chicken so that the Tandoori Masala enters between the Slits.

Keep it aside for 30 minutes, then cook it over the grill or inside an oven.

Cooking time: depends on the medium. Over Charcoal - cook on medium height for 30 minutes, turning the sides every 5 minutes.

Summary:

Clean and dry the meat. Add slits on the thigh and leg portions.

Prepare Cream. Make sure to use Mustard oil and special Chili powders ("Tikhalal" or "Kashmirilal).

Marination One - 30 minutes

Marination Two - 30 minutes.

Cook for about 20 to 30 minutes according to the medium used.

http://www.mayyam.com/talk/attachment.php?attachmentid=5694&d=1534778287

(I have sliced a portion in the smaller Tandoori Chicken to show how uniform the chicken meat has cooked.)

[mappi]

Reshmi Kebab

http://www.mayyam.com/talk/attachment.php?attachmentid=5700&d=1535905164

Reshmi means silk (Reshami), and in the context Reshmi Kebab, the word is used to refer that the meat is 'soft as silk'. In the list of chicken grilled items, Reshmi Kebab is the easiest to prepare and the most delicious dish. It takes less than 15 mins to prepare and after an hour marination (I recommend 12 hours in the refrigerator inside an airtight glass container), Reshmi Kebab can be grilled or fried over a pan.

Ingredients

For about 450gms of boneless chicken meat cut into medium sized cubes

3 green chillies
1/2 cup coriander leaves
1/2 mint leaves
(I just take 1/2 of each from the respective bouquets)
125gms of curd (drained as explained in the Tandoori recipe)
1 table spoon Mustard oil (or cooking oil; I recommend mustard oil)
1/2 table spoon milk powder
2 table spoon lime juice
1/2 tea spoon sugar
1/2 tea spoon garlic paste
1/2 teaspoon ginger paste
Salt to taste (be careful with quantity of salt)

Preparation

1/ Mint & Coriander - separate the leaves from the stem and wash them. Grind them into a paste along with the 3 green chillies.

2/ Clean and wash the meat. Dry them well using a kitchen paper or kitchen cloth => important : the mean must be DRY.

3/ In a glass bowl, add the meat and the Mint/coriander/green chilli paste. Add salt. Mix well. Add lime juice. Mix well. Add ginger-garlic paste. Mix well. Add curd. Mix well. Add sugar. Mix well. Add milk powder. Mix well. Finally, add Mustard oil and Mix well.

4/ Wrap the bowl with a cling film or any kitchen plastic wrap tightly so that there is no room for air to enter. Keep the marination in the refrigerator for at least 1 hour (Keeping it overnight increases the final result).

http://www.mayyam.com/talk/attachment.php?attachmentid=5698&d=1535905148

Cooking

There are 2 ways of roasting Reshmi Kebab:

Traditional (Haryana way): on a grill over wood or charcoal. Turn the Kebab every few minutes to cook all the sides. When it is fully cooked (don't cook the meat too much, else it will become rough), add butter before removing it from the grill.

Restaurants (cheating … lol): In most of the restaurants they prepare Reshmi Kebab on a frying pan (with a lid). When the meat is 90% cooked, they burn a charcoal and place it on the pan near the meat. They add butter on the burning charcoal and close the frying pan with its lid (for about 5 minutes). The butter (ghee) fuming on the charcoal adds a flavour to the meat.

Serve with Red Onions, piece of lime (or lemon) and/or a green chilli. Goes solo, and tastes even better with a Roti.

http://www.mayyam.com/talk/attachment.php?attachmentid=5699&d=1535905156

[NOV]

My Deepavali spread...

https://scontent.fkul14-1.fna.fbcdn.net/v/t1.0-9/45359176_170448190568523_2427250301468672000_n.jpg ?_nc_cat=100&_nc_ht=scontent.fkul14-1.fna&oh=62d52449ea6f72c3fe6c9212d21f426b&oe=5C6F3B20


Butter rice, mutton dalcha, chicken perattal, mutton curry, prawn & quail egg sambal, Japanese tofu, broccoli, dried fruit achar, cucumber raita

[mappi]

Cool Chef. I have been travelling for some time, don't even remember where I was on Deepavali day ... LoL.

Nov, could you please share the recipe for : Butter rice & chicken peratta ? Thanks much.

[NOV]

https://scontent.fkul14-1.fna.fbcdn.net/v/t1.0-9/45421448_170447947235214_8054055787380604928_n.jpg ?_nc_cat=103&_nc_ht=scontent.fkul14-1.fna&oh=2318f34d15d14e6ea1a671e0d91b47cc&oe=5C679D2E


Fry cinnamon in some oil till it turns black. Addvcloves, star anise & cardamom.
Add chopped onions, curry leaves, and chopped tomato.
Once cooked, adf ginger-garlic paste.
Once fragrant, add chicken pieces and let it cook in its own juices, covered.
Halfway through, add ground chilly paste (no shortcuts, please soak and grind dried chilly) and stir nicely.
Continue to cook covered.
Then add cut potato, quartered tomato and onion rings. Close lid and continue cooking.
Add salt last and top with coriander leaves.

[NOV]

https://scontent.fkul14-1.fna.fbcdn.net/v/t1.0-9/45460305_170447887235220_5042340563836207104_n.jpg ?_nc_cat=110&_nc_ht=scontent.fkul14-1.fna&oh=3aa28c9b665bd883ea15b002a844a511&oe=5C63D670

Soak and drain basmati rice for at least 30 mins.
Melt good quality butter in pan and fry cinnamon, cloves, star anise & cardamom.
Next add chopped onions and fry till soft.
Follow this with chopped tomatoes.
Next add garlic-ginger paste which has been ground with cashews and almonds.
Add more butter to get a smooth paste.
Add sliced fresh red chilly (cut long) and salt.
Finally add soaked rice and give it a good stir.
Transfer to cooker and add sufficient water (rice 1:1.5 water) and cook
Garnish with pre fried cashews and fresh coriander leaves.

[mappi]

Chef, I will be returning home tomorrow afternoon. Can't wait to prepare Butter Rice and Chicken this sunday. I will keep you posted.

[mappi]

Butter Rice & Chicken Dry

http://www.mayyam.com/talk/attachment.php?attachmentid=5714&d=1543153087

Thanks for the recipe Chef, the dishes were delicious.

I did not have curry & corriander leaves, hightime I do my shopping ... LoL; I added chashew nuts directly with the cooking rice as I like them soft & salty. For the rest, I followed your instructions. The chicken was too good with the dry chilli soaked & smashed (I did not add potatoes though).

[NOV]

Very impressive Karthik... hats off to you! :victory:

[suvai]

Hello nga nov ngovvv.... mappi.... mm... hope your kitchen doors are open.... suvai Vijayam onlyyy for vegetarian table☺️����
The other day I made this pudalangai kootu. thought of good old days at kugan...mrs Mano... .

[suvai]

Pudalangai kootu:
Pudalangai cut into usual pieces about 1 plus handful

To boil
Kadalai parupu 2 T
Pasi parupu 4 T
Turmeric
Washed cut pudalangai

To grind
Lavangam 1
Pattai half inch
GG paste half or one tsp - Can add if u want... nan use pannalai
Grated coconut 2 to 3 T
1/2 to one tsp chilli powder or accordingly
1 T onion
Can add g chilli if u want
Now grind all of the above to a smooth fine paste and keep aside
I used hot water to grind frozen coconut��

In a vessel add 2 tsp nallennai
Konjam kadugu, jeeragam... karuvepilai.. now add one onion cut small...let it fry till limp.. now add one small tomato cut finely cover and cook till tomatoes are really cooked.
Now add to this parupu plus boiled pudalangai
Keep this on low heat.. add enough salt
Now add to this parupu mixture the coconut paste stir and let it cook in medium low heat for at least five to seven minutes or till raw smell goes.

Add a little more karuvepilai coriander leaves

Goes well with rice and ghee
Chapathi
Sevai
Dosas
Idly
Bread
English muffins

Try senji paarunga��

[NOV]

en samayal araiyil... for Purattasi Sani

https://scontent.fkul16-1.fna.fbcdn.net/v/t1.0-9/70869978_149199332957932_5852522003185008640_n.jpg ?_nc_cat=109&_nc_oc=AQkA2bVmxOoX5tQJheKoH1qImJ25xbSkt3UK-3fu87i99mzfkBCaeV4q1ta6xPLitCiT1U0LZbBLWA7Ho2kUsRm c&_nc_ht=scontent.fkul16-1.fna&oh=f2859d772a6c4160d2011cec61b8f50c&oe=5DF40129

[suvai]

Hello nga novvvv ngovvv...... superrrrr ... yummy looking spread..... kaila eduthu vaayila pottukanum pola iruku ��....��....��....��
What pachadi is it? Looks very different with konjam thayir!....?
What portal... cauliflower ah?

[suvai]

Hello nga novvvv ngovvv..... amazing spread.... kaila eduthu apadiye vaayila pottukanum pola iruku ngovvv..... :-)
What pachadi and poriyal..... both look interesting.....:-D
Forgotten how to insert icons like u and Priya had taught me long time ago.... hahaha... will figure it out slowly....

Namma veetila.... thengai sadam , oru roast.... oru chips.... javarisi payasam ( not my fav) maybe ambaal May like it.... tomorrow verkadalai sundal for sure... ☺️

[suvai]

Sorry the first post I accidentally clicked something something and it got lost so sat to type the second....:banghead:

Pls ignore the first..... hahaha

Did u give us yr puliyotharai recipe?

[NOV]

Happy Deepavali...!


https://scontent.fkul16-1.fna.fbcdn.net/v/t1.0-9/74297117_155757785635420_3528430957830864896_n.jpg ?_nc_cat=110&_nc_eui2=AeH6x_o4tioSC8Xus7PXN8S947okA5-Vy35PpFocis7cARUNcDV0-zgYYvwf6PRUfP86Skh2u_7ovjtPIJ987ectrz_LEJk-fUR1_9MGL5rK8g&_nc_oc=AQm6_MXP3uP6TXsMJLOMgbB4FaNpyVi4UiGzQ3Zo7-8E1FHIUgZimL43a-ydx_LA1t_MJiRBWDNauRanQDTFUAvV&_nc_ht=scontent.fkul16-1.fna&oh=268c67c1827f7ba1cacf78bc99173954&oe=5E53798F

[suvai]

Amazing novvv ngovvv...... you are such an inspiration for anxious cooks:smile:

What is the sweet on the right side last plate ngo?
Is the top middle one athirasam?

[NOV]

Clockwise, from top centre:

Adhirasam, achu murukku, omapodi mixture, mysore pak, ribbon pakoda, nei urundai, coconut candy, murukku...

:redjump: :happydance: :bluejump:

[suvai]

Ohhhhh nei urundai.... ribbon pakora... muruku recipe plzzzzz ngovvv:thumbsup:

[suvai]

Saw this recipe somewhere

Mysore parupu 1 cup
Pachai arisi 1/2 cup
Red chilies
Kuruvepila
Inji a little
Coconut if u want
Salt

Soak dal and rice separately..... for two hours
Then grind it with all the mentioned ingredients.... and make dosai
I am going to try it for tomorrow dinner :noteeth:

[mappi]

Hi Suvai,

Am doing fine, thanks for the enquiries. How about you ? (And hi Nov & everyone)

Made this vegetable kurma with only chilli powder, cumin powder & corriander powder (no photos)

1/ Take a cup of beans, carrot, cauliflower, choped to tiny cubes of potatoes, small peas (a cup is enough as when cooked they grow in size). Half cook them all.

2/ Chopped onions, tomatoes, 1 teaspoo ginger garlic paste.

3/ 2 bay leaves (biriyani leaves), 3 cloves, 3 cardamon, mid size cinamon stick, star anis, a pinch of anis grains & (green chilli optional)

4/ 2 tablespoon curd & 1/2 cup milk

5/ 1/2 teaspoon chilli powder (or as you want the hotness to be), 1 teasoon cummin powder, 1 tablespoon corriandre powder & a pinch of turmeric powder

6/ 1/2 teaspoon poppy seeds, 1 table spoon Kadalai paruppu (I stopped using cashew nuts) & 1/2 cup grated coconut (add more if you like)

7/ Grind "ITEM 6" into a thick paste

8/ Add ghee or oil, fry the spices "ITEM 3" (one by one, lastly add anis grains)

9/ Fry onions and then ginger garlic paste. Add tomatoes. Fry from a minute and then add all the spices "ITEM 5". Fry for a minute.

10/ Add the half cooked vegetatbles "ITEM 1". Stir well. Then add 2 wups of water (or more if you want it too gravy) and salt to taste.

11/ Bring it to a boil, and then add the coconut paste "ITEM 6". Stir well and let it boil for 5 minutes

12/ Add milk and cured "ITEM 4"

13/ boil it for about 10 minutes. Add salt and water if needed. No need to cover it with a lid.

14/ If you want it thick, let it boil for until there is no water (attention not to get it burnt at the bottom of the vessel). If you need it gravy, the dish is ready.

[suvai]

Hello nga mappi..... good to hear all well with you...:smile:

The kurma sounds very different..... I am not a fan of kadala parupu.....I will use cashew.....enaku..... irukara kozhupu pothaathunu :noteeth:

By the way the Mysore parupu Adai I made turned out well.....FORGOT TO MENTION AN INGREDIENT: please add BLACK PEPPER.

[suvai]

Oh have to mention that I thought nov ngovvv started his own business selling achu muruku plus snacks with the poster he made and posted in pp

:rotfl3:

[suvai]

Not sure how to copy paste it here.... not that I didn’t try....:noteeth:


I am sure novvvv ngovvv will do it here :smile:

[suvai]

Hello ngov Nov and mappi nga,
My friend gave me this recipe for dosai..made out of basmati... I tried and turned out pretty good I must say.

1 cup rice
1 cup ulunthu
1/2 tsp venthayam

Soak separately rice and venthayam
Soak ulunthu separately

Soak these for five to six hours.......then grind the ulunthu first using very little water at a time till it become fluffy and soft like cloud.
Put this ulunthu in a bigger vessel . Now grind the rice and venthayam to a fine paste . Mix this with the ulunthu and add salt .... key is to beat it well with your hand for at least 3 to four mins.
Allow this to now ferment in a warm place .... for a 7 to 8 hours .... after 4 hrs..... must mix it again well.
Let it now ferment again for another four hrs... in a warm place.

Next day nalla pongi irukum..... mix it again and make dosais....enjoy!!

I made this peerkangai thol chutney .... yummmm it was

I used rice cup measurement.... as I was not sure how it was going to turn out..... I also made Kuzhi paniyaram out of it.... it came out well

[suvai]

Peerkangai thol chutney:

Handful of peerkangai thol
1 reasonably small onion
2 red chillies
3 Tblspn coconut
Oru chinna thundu puli
Salt

Fry the onions red chillies and puli in oli to this add the peerkangai thol fry till it gets cooked.
Allow it to cool... add the coconut salt and grind thick... konjam kora kora nu.

Super chutney ready....for anything including rice Chapathi dosai idly even bread...

[NOV]

That's too little rice nga... I make spongy thosai by using 3 cups rice vs 1 cup ulundhu.
Rice can be patcharisi, kurna arisi and idli arisi.
Vendhayam soak with ulundhu

Otherwise, same method...but fermentation once only, usually overnight.

Sent from my SM-G935F using Tapatalk

[suvai]

I tried very little because I wasn’t sure if it was even going to turn out

I have never tried 3:1

Will try that next....ty nov ngo

What’s yr measurement for crispy dosai ngo

[NOV]

I use same measurements for both idli & thosai.... for thosai, I add more water, that's all...

This I made for Deepavali

https://scontent.fkul16-1.fna.fbcdn.net/v/t1.0-9/s960x960/73482763_155730365638162_6829905681848467456_o.jpg ?_nc_cat=109&_nc_ohc=xoE5veMz_E0AQnwcuSTtJipJyzrS8CjaKXLZy2xp9v e7z0kFJxyxo06og&_nc_ht=scontent.fkul16-1.fna&oh=1d08fbfd2ebf11491c1facb416f50bf7&oe=5E40C2C3

[suvai]

Ohhhhh wowww ngo amazing u use vazhai ilai:thumbsup:

Idly looks soft nga.... coconut chutney....don’t know rest.... is it non veg

[NOV]

This is what I cooked for the newly-weds yesterday...

https://scontent.fkul16-1.fna.fbcdn.net/v/t1.0-9/78647913_162359764975222_2232411145900130304_n.jpg ?_nc_cat=109&_nc_ohc=-Yee0HKoxCcAQlKFPE8DM2RjU9KdKGqlTslbELR7Ux3G676Y_lC BLvaPA&_nc_ht=scontent.fkul16-1.fna&oh=cb2241355dd1de710b916d22f004aa2e&oe=5E4654C9

[suvai]

:clap: twice

Neenga sonnathu ellaamey panniteengaley.... hats off.... :thumbs up:

[suvai]

Ilai pottu saapadu..... I am sure the couple had a feast:smile:

[rajaramsgi]

தேங்காய் பற்றிய ஒரு சின்ன டிப்ஸ் தரேன்..

தேங்காய் சட்னி செய்தால் அன்றைக்கே சாப்பிட வேண்டும். தேங்காய் சட்னி, துவையல் யாருக்கு தான் பிடிக்காது?

ஆனால், முதல் நாள் அரைத்த சட்னியை மறுநாள் சாப்பிட முடியாது அல்லவா? பிரிட்ஜில் வைத்து சாப்பிட்டாலும் ஒரு மாதிரி சுவையும் துர்நாற்றமும் (rancid) வரக்கூடும்.

அதனால், வெள்ளை சட்னியில் தேங்காய்க்கு பதில் ஆல்மண்ட்ஸ் சேர்த்து சட்னி அரைத்து சாப்பிட்டால் சுவையாக இருக்கும், இரண்டு, மூன்று நாட்களுக்கும் பிரிட்ஜில் வைத்தால் கேட்டும் போகாது. உங்களுக்கு ஏதுவான வகையில், வெள்ளை சட்னி எந்த ரெசிபியை செய்வீர்களா, அதே போல் இதையும் செய்யலாம். ஆல்மண்ட்ஸ் பற்றி நான் சொல்ல தேவை இல்லை, மிகவும் ஆரோக்கியமான ஒன்று, எல்லா வயதினரும் சாப்பிடலாம்.

ஆனால் தேங்காய் மிகவும் நல்லது. உடைத்தவுடன் சாப்பிடுங்கள். ஆப்பிள் உட்பட மற்ற பழங்களோடும் சாப்பிடலாம்..

குழம்பு வகைகளுக்கு தேங்காயை அரைத்து விடும் போது, அதிக நேரம் கொதிக்க விட கூடாது.. அது கெடுதலை விளைவிக்கும். தேங்காய் அரைக்கும் போது, உடன் சிறிதளவு வெங்காயமும், சோம்பும் சேர்த்து அரைத்து எல்லா குழம்பு வகைகளிலும் சேர்க்கலாம். சுவை வேறு லெவலுக்கு மாறிவிடும்.

சாதம் குக்கரில் வைத்தாலும் சரி, வெடித்தாலும் சரி, 1 ஸ்பூன் தேங்காய் என்னை சேர்த்து கொள்ளுங்கள். இந்த சாதத்தை பிரிட்ஜில் வைத்து மறுநாள் சாப்பிட, அரிசி சாதத்தில் உள்ள கலோரி குறைந்து விடும். (Rice becomes resistant to the digestive enzyme). நேற்றைய சாதத்தை இன்று சாப்பிடுங்க, இன்றைய சாதத்தை நாளை சாப்பிடுங்க.. (நம்மூர்ல பழையது இப்படித்தானே சாப்பிட்டார்கள்).. குறைந்த கலோரியில் நிறைய சாப்பிடலாமே..

கொரோனவை விட்டு தள்ளுங்க.. நன்றாக சாப்பிட்டு பிரேக்கை என்ஜாய் பண்ணுங்க.

[NM]

more recipes Nov and Suvai-nga? :wave:

[NOV]

marandhe pochu romba naal aachu....