K, am glad the idex is of real use to u all...:)
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K, am glad the idex is of real use to u all...:)
Dev, thats called a layer cake or Indonesian layer cake.
For about 60 grms of flour you have to use about 20 egg yolks.
It will have a strong egg smell.
I made it once to learn how to make it.
Now no, no because of the eggs.
If you like I will post the recipe minus the picture. :)
Thanks. Kugan98
The hot season has started in our country.
Its so hot nowadays.
I usually like to make this kali during this time.
I can see NOV anneh twitching his face on seeing this recipe. :lol:
RAGI (KEZHVARAGU ) KALI
Ingredients:
1 cup of ragi flour
2 tbs of rice
tsp salt
4 cups of water
1 tsp ghee (optional)
Method:
In a pot add the rice, water and salt and cook till
The rice is soft.
Then add the ragi flour as a heap and cover with a lid.
Let it cook for about 5 minutes on low heat.
Remove the cover and using a whisk or a wooden spoon
Stir the ragi mixture vigorously until you see no lumps.
Add in the ghee if you are using.
Cover and let it cook for about 15 minutes.
The kali should not stick to your fingers when you touch it with wet
fingers, that means it is cooked.
Stir nicely and off the stove.
When it is bearable hot, wet your hands and shape them
nto balls . Wet a container and put them in.
Serve with puli kulambu .
Note: Normally the remainder kali balls are put in a
Container with water in the fridge. It will be used to
Make ragi koozh the next day. A refreshing drink for
A hot day.
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KEZHVARAGU KOOZH
Ingredients:
1 ragi kali ball soaked in water overnight
1 cup of yogurt
Salt to taste
Water
Method:
Take the ragi ball in a container.
Add enough yogurt , water and salt.
Using your hands mix the ragi ball to the
thickness to that of a smoothie.
Chill it or you can drink it as it.
Lemon pickle or fresh small onion will
Add oomph to the koozh.
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Adengappa... 60gm flourku 20 eggs-aa?... But I used to like this cake when in SG... The store bought ones din't have strong egg flavour... maybe they mustve addes some strong flavour to mask the egg smell I guess...Anyway, recipe vendaam Kugan.. I wouldn't be making it with so many egg yolks...:)
Dev, mix the red and green apples.
Do not do only with the green apples.
Thanks. Kugan98
vanakam nga kugan :-) slices of the fruit cake lookssssssss very yummy!!!
ahaaaaaaaaaa neenga sonathey pothum nga......the above sentence padicha vudan enaku naakey orri pochi....for i know u r a super chef!!..;-)Quote:
Originally Posted by kugan98
kugan/selvi/dev...naama ellaam onnu sernthom.....avolo thaan...vaasanaiye gama gama nu izhuthidum neighbours ah... :mrgreen: ....nov ngov will be the approver of all our dishes :mrgreen: :mrgreen: ( kitchen la oru kalyanamey nadathidalaaamey paathiram pandangalai vaaichi...... :rotfl: :rotfl:
aarthi....thank u ma for yr kind bday wishes.....here...we saved some payasam & cake for u too :mrgreen: (mind u i had to hide it from nov ngov.... :lol: )
dev...neraiya recipes iruku try panna...pannaren onnu onnaa!!!
kugan..........slurpy slurp...yr badam drink....thank u!!
anga hot nu sollareenga....inga its the opposite...yesterday it was minus 21 inga.........sooda thakaali rasam thaan pannen!! with pottu kadalai thogayal....super taste aarthi thank u for recipe. I have to admit it is a brilliant idea for the fastest way to make parupu thogayal...awesome...plz thank yr mom too on our behalf.
kugan nga will try out yr green apple jam....seems very simple....;-)
ammavasai appo...ilai potta saapadaaa?!!! amoham amoham....;-)...athuvum with vadai ( my weakness) :mrgreen:
Suvai nga thanks for your nice beautiful comments.
Oh! you all are having winter there.
Appa hot steaming souppa kodithirupeneh?
Suvai nga do not use green apples alone.
Mix with red apples also.
Try out little first.
Thanks. Kugan98
This is a very famous jam in Malaysia.
Its made of thick coconut milk, eggs and sugar.
Its used on toasts, filling in buns, steamed pau
and even on steamed sticky rice.
Those who are non-vegetarians can try it out.
Thanks Kugan98.
KAYA ( COCONUT JAM )
Ingredients:
1 cup pure coconut milk from 2-3 coconuts
2 cups castor sugar
1 cup eggs lightly beaten
1 pandan leaf.
Method:
In a mixing bowl stir the lightly beaten eggs, the sugar and the coconut milk.Mix thoroughly and pour into an ovenproof dish.
Add the knotted pandan leaf.
Cover with a double thickness of greaseproof paper, and the lid.
Steam the dish for about 2 hours.
Every 1/2 an hour stir the jam.
When it has thickened, remove and let it cool.
Remove the pandan leaf.
Put it in a jar and store it in the fridge.
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