Seafood galore....!
https://scontent.fkul13-1.fna.fbcdn....c5&oe=5AE81112
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Seafood galore....!
https://scontent.fkul13-1.fna.fbcdn....c5&oe=5AE81112
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.... :-)
Table spread apadiye oru pic eduthu podunga nov ngov
Iniya pongal vaazhthukalellorukum
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/attachmen...7&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)
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:
https://scontent.fkul13-1.fna.fbcdn....3d&oe=5AE6321A
Pongal lunch spread... 100% vegetarian... 100% home-cooked...
pongal vaithom...
https://scontent.fkul13-1.fna.fbcdn....7a&oe=5AF69138
FriendsOdum (and son) pongal miga sirappaaga mudindhadhu..
https://scontent.fkul13-1.fna.fbcdn....2c&oe=5AEF4B41
Ohhhhhh wowwwwieeeeeee. .... super family friends and the lovely spreads..... want to taste every item ngovvvvv:noteeth:
What is the item below vazhkai chips ngovvv
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
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.
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.
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
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....5f&oe=5B5F7315
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.
Javvarisi/Semiya Payasam
http://www.mayyam.com/talk/attachmen...1&d=1526150630
Made Pizza for dinner
http://www.mayyam.com/talk/attachmen...3&d=1526150644
http://www.mayyam.com/talk/attachmen...2&d=1526150638
Made some Gulab Jamon & Samosa today
Gulab Jamon
http://www.mayyam.com/talk/attachmen...5&d=1527801016
http://www.mayyam.com/talk/attachmen...4&d=1527801009
Samosa
http://www.mayyam.com/talk/attachmen...6&d=1527807208
http://www.mayyam.com/talk/attachmen...7&d=1527807221
http://www.mayyam.com/talk/attachmen...8&d=1527807233
You're so admirable mappi... you cook for how many people?
Sent from my SM-G935F using Tapatalk
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.
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.
'Matka' Kulfi
http://www.mayyam.com/talk/attachmen...9&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/attachmen...0&d=1533117542
http://www.mayyam.com/talk/attachmen...1&d=1533117547
http://www.mayyam.com/talk/attachmen...2&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/attachmen...3&d=1533117557
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/attachmen...4&d=1534778287
(I have sliced a portion in the smaller Tandoori Chicken to show how uniform the chicken meat has cooked.)
Reshmi Kebab
http://www.mayyam.com/talk/attachmen...0&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/attachmen...8&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/attachmen...9&d=1535905156
My Deepavali spread...
https://scontent.fkul14-1.fna.fbcdn....6b&oe=5C6F3B20
Butter rice, mutton dalcha, chicken perattal, mutton curry, prawn & quail egg sambal, Japanese tofu, broccoli, dried fruit achar, cucumber raita
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.
https://scontent.fkul14-1.fna.fbcdn....cc&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.
https://scontent.fkul14-1.fna.fbcdn....11&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.
Chef, I will be returning home tomorrow afternoon. Can't wait to prepare Butter Rice and Chicken this sunday. I will keep you posted.
Butter Rice & Chicken Dry
http://www.mayyam.com/talk/attachmen...4&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).
Very impressive Karthik... hats off to you! :victory:
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... .
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
en samayal araiyil... for Purattasi Sani
https://scontent.fkul16-1.fna.fbcdn....0c&oe=5DF40129
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?
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... ☺️
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?