Kugan's Kitchen Part 4

You are right tamby, it's like our ketupat.
I will post a recipe as how my friend did it in her house
in Sri Lanka.
According to her this seeni sambal and kiribath are a must for all occasions, like New year and things.
Take care tamby, Kugan98

Sudha's Recipe


Planning to make milagu kootu ?
After frying the ingredients for grinding, the power goes off.....
No way to grind....

Here is a way out. Now kootu making made more simple...

The way I made today......

Palak keerai cut well (there was one small bangalore kathrika also which I added) and boiled.

Thuvaram paruppu boiled. Keep aside

Add required salt (and little manjal) to the keerai and boil till cooked. Add required pepper powder and paruppu podi (ready mix) and add the paruppu when cooked.

Kadugu, jeeragam, perungayam and curry leaves thaalikkavum.

Super kootu ready in just 5 mins.



Note: I too took the easy way out by using the paruppu podi. Current cut vaalga :lol:
Kugan98


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Quote:

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Originally Posted by kugan98

You are right tamby, it's like our ketupat.
I will post a recipe as how my friend did it in her house
in Sri Lanka.
According to her this seeni sambal and kiribath are a must for all occasions, like New year and things.
Take care tamby, Kugan98

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:ty: :P

Quote:

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Originally Posted by rajraj

Quote:

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Originally Posted by dev

Idhukku thaan solradhu 'old is gold'nu... :lol:

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Old? Aunty says she has four kids, three sons and this one ! :lol:

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:lol: appadiyaachum ivarai eppavum miratitu irukalaamnu solli irupaanga... :P

Quote:

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Originally Posted by kugan98

Sudhama I am glad you liked the onion sambal.

Today, since a friend wanted to come for lunch and requested for our nasi lemak. (coconut milk rice)
So I made the rice , onion sambal, fried peanuts, cucumber slices and stir fried a vege called kangkong
This is the combo for our nasi lemak.

For tea I made china grass jelly, local kuih kosui, pumpkin bajji,
and mysore bonda. I also had a little of the coffee cake made the previous day.

O.K Sudhama, today I also made your dish.
Posting it soon. Take care, Kugan98

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K,
Kangkong recipe pls...
kuih kosui- :rotfl: adhu enna kosuvai ellam pidichu samaipeengala... sry, ennala indha perai padicittu sirippu thaanga mudiyalai... :lol: Don't be offended K... :oops:

Dev,
Here are the links for the other Kugan threads:

1.

http://forumhub.mayyam.com/hub/lyrsort.php?t=11617

2.

http://forumhub.mayyam.com/hub/lyrsort.php?t=13371

3.

http://forumhub.mayyam.com/hub/lyrsort.php?t=13724

Hope this helps! :)

Dev, kosu illangga, kosui


Kuih Kosui

A popular Malaysian dessert.

Ingredients
Gula Melaka syrup (A):
250g gula Melaka (palm sugar)
50g soft brown sugar
500ml water
2 pandan leaves, shredded and knotted

Cake mix (B):
100g tapioca flour
180g rice flour
450ml water
1 tsp alkaline water
1/2 grated coconut, use only the white flesh (i.e. do not grate close to the shell)
1/2 tsp salt

Method
Bring gula melaka, brown sugar, water and pandan leaves to a boil to dissolve the sugars. Strain the syrup.

Mix both types of flour and water in a mixing bowl. Stir the syrup into the flour mixture. Add alkaline water. Cook the mixture over a gentle low heat into a slightly thickened batter.

Spoon batter into a greased tray. Steam over rapid boiling water for about 1/2 an hour or till cooked.
It is cooked if you insert a knife and it comes out clean.

Mix grated white coconut with salt and steam for four to five minutes. Remove and spread on a big plate to cool.

Leave the steamed kuih kosui to cool completely before cutting it into cubes. Toss kuih kosui in grated coconut and serve.


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Jay and PS tamby, here is the recipe for kiribath.

Kiribath



Ingredients:.

500 grms medium grain rice
4 cups coconut milk
pandan leaves, and salt
banana leaf or aluminium foil.

Method:
Bring the coconut milk, pandan leaf, salt and rice to boil.
Cover tightly with lid.
Turn heat very low and cook for about 40 minutes
untill all milk is absorbed.
Remove the pandan leaf.
Stir vigorously with a wooden spoon.
Then press the rice in a cake tin to a depth of about 2.5 cm.
Use the aluminum foil to cover the surface of the rice.
Put another plate on top. Press down very firmly the plate.
Put a weight on top and leave at room temperature for few hours.
Remove weight, plate and aluminium foil.
Use a wet knife to cut the rice into 5 cm squares.
Serve with spicy seeni sambal.

This dish was served to us when we visited our friend in Sri Lanka. Its similar to our ketupat and anchovy sambal.

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Thanks Rajraj Sir for the links.
Take care, Kugan98

kugan,

soya oothapam is super hit in my house, kids likes this dosa very much. i add spring onions, bit of capsicum. dosa is very soft.

today i made it like paniyaram. awesome.

thanks kugan.