welcome... :DQuote:
Originally Posted by dev
:cool2:Quote:
MS, after a long time I made paruppu podi...yummy!!!...
senjupaarunga dev... :DQuote:
Also bought some bajji milagai for making sambar... senju paarthittu solren...
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welcome... :DQuote:
Originally Posted by dev
:cool2:Quote:
MS, after a long time I made paruppu podi...yummy!!!...
senjupaarunga dev... :DQuote:
Also bought some bajji milagai for making sambar... senju paarthittu solren...
:D nithi... do try it out sometime later... :)Quote:
Originally Posted by nithishri
Selviem the brinjal mashed curry will be too watery for dosa.
For rice it will be o.k I think.
Post your version also.
Thanks. Kugan.
Suvai I am posting my version of the pattani sundal.
I will soon post the surul appam recipe.
Dev, you can put any filling in the surul appam.
Normally it will be coconut and brown sugar.
You can use roasted crushed peanuts , coconut and with brown sugar
too as filling. Thanks. Kugan
Here is the surul aapam
KUIH DADAR ( MALAYSIAN SWEET SNACK )
Ingredients
For the crepe:
1/2 cup of all purpose flour
1 large egg (optional )
1 cup of milk
1 tbsp of melted butter
1 tsp sugar
pinch of salt
green colouring or screwpine juice
For the Filling:
A:
3 tbsp sugar
300 grms grated palm sugar(gula melaka)
3 tbsp water
B:
600 grms grated coconut - white only
1 tbsp cornflour mixed with 2 tbsps water
Method:
For the crepe:
Mix the flour, sugar colouring, and salt in a large bowl.
Make a 'well' in the center of the flour mixture and add egg, melted butter and half of the milk.
With a whisk or wooden spoon, gradually stir the flour into the liquid mixture.
While stirring gradually add more milk until the consistency is that of cream.
When all milk is added, beat or whisk to remove all lumps.(sieve if you must)
Pour 1/4 cup of the crepe batter into preheated dosa kal Cook both sides on low heat until cooked (do not cook until brown)
Put 2 tbsp of coconut filling and roll like you would the spring roll.
For the filling:
Boil A to dissolve sugar. Add coconut, lower heat, stirring till almost dry.
Add the cornflour mixture and cook for 5 minutes.
Cool.
NOTE: Vegetarians can omit the egg.
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[tscii] Suvai here is the sundal recipe.
I used chick peas.
THENGA MANGA PATTANI SUNDAL.
Ingredients:
200 grms dried pattani soaked over night.
2 tbs of grated mango
2 tbs of coconut cut into small pieces
Salt to taste
Grind:
2 green chillies
1 small piece of ginger
To season:
˝ tsp mustard seeds
1 tsp urad dal
1 red chillie cut into pieces
Little asafoetida
Few curry leaves
Method:
Cook the soaked pattani with salt, drain and keep aside.
Grind the green chillies and ginger to a fine paste
Heat a wok with oil. Add in the seasonings ingredients fry well.
Add in the ground paste and sauté well.
Now add in the cooked pattani and stir well.
Off the stove, add in the coconut pieces and grated mango.
Serve as a snack.
Note: some people like to add coconut scrapings
Instead of the coconut pieces.
Some also like to add little lime juice to the sundal.
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[tscii]Normally we use radish for sambar or puli curry.
To day I am posting a recipe using the greens
of the radish. I will also post radish raitha,
radish poriyal.
RADISH LEAVES PORIYAL
Ingredients:
200 grms radish leaves.
50 grms peanuts dry roasted and powdered coarsely
1 small onion sliced
2 red dry chillie crushed
2 tsp coconut scrappings
˝ tsp mustard seeds
˝ tsp urad dal
Little lime juice
1 tsp oil
Salt to taste.
Method:
Wash and cut the greens.
Heat a wok with oil, add in the mustard seeds and urad dal.
When they splutter, add in the onions and sauté well.
Now add in the cut greens and salt. Fry nicely cover and cook .
After a minute, stir nicely again, add in the crushed dry chillie,
Coconut scrapings and the peanut powder.
Give a very good stir, remove and squeeze the lime juice over the greens. Serve hot as a side dish with rice.
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Kugan, can u please post the puli curry recipe... the one tht's usually served in Indian food stalls in malaysia & SG...
Quote:
Originally Posted by dev
:lol: Dev..ngo....I too thought it was regular aapam suritinathu nu....but when nov posted a pic...was wide eyed with the color & the stuffing & wanted to know the recipe......what is padan juice?.....by the way!
kugan....thank u for both the recipes...surul appam & sundal.
The surul appam looks exactlyyyyyy like the one nov posted....is there anyways that can be made without egg?
The sundal recipe looks very tempting....will try it out & surely let u know nga! thanks once again!
Dev, ungga " tiger curry " opps puli curry coming soon.
Suvai, you can make the surul aapam without the egg.
You can use coconut milk instead of the milk.
You can use green colour if you do not have the pandan juice.
Suvai I am posting a picture of pandan leaves.
You have to pound it to get the juice.
Pandan leaves are for Malaysians as vanilla pods are for westerners.
Thanks. Kugan98
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Suvai...:) ;) Aaamam, indha NOV enga indha kadhai ellam pesittu irukaar?... CC-laya?...
Kugan, am eagerly waiting for the tiger... it's my husband's fav curry... when in SG, i used to make it using baba puli curry masala... now tht we don't get the masala pwd here, i'm not able to find a good substitute... using sambar powder gives a diff taste... so I'm hoping ur recipe will end my search for a good malaysian style puli curry recipe...:)
BTW, any idea how to make this mixed veg curry served in the malay stalls... it's some coconut based curry... something like thai red curry by has a totally diff flavour & taste...