kunga ngaaaaa :-) so happy to see your post....:-)
Hope u r slowly but steadily recovering....
Thank u for the lovely falooda recipe.... special falooda sev nu kidaikuthaa?
dev nga...nalla irukeengala? will surely try out yr potato recipe....:-)
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kunga ngaaaaa :-) so happy to see your post....:-)
Hope u r slowly but steadily recovering....
Thank u for the lovely falooda recipe.... special falooda sev nu kidaikuthaa?
dev nga...nalla irukeengala? will surely try out yr potato recipe....:-)
Superspiczy thanks for your kind words.
I am really indebted to all my dear friends.
All your wishes and kind words are like booster to me.
Thanks again Superspiczy.
Dear Selviem , thanks for your compliments, and wishes.
Selviem, actually the falooda sev is nothing but thin vermicelli.
With the remainder sev, I made vermicelli upma.
It seems in India you ask for thin sev, thats it.
Selviem you can top the falooda with roasted broken nuts.
You can even add small dry fruits.
In Malaysia we have something called "cendol"
We use brown sugar syrup,
top up with our own method of making flour sev,
warmed cold coconut milk, and lots of ice shavings.
This is the basic, nowadays they add lots of trimmings on top.
such as steamed sticky rice (pulut) boiled red beans and so on.
I will show you the method to make the Malaysian sev.
You can use this to make falooda too.
Our sev, will be green in colour.
You can make it white for falooda.
Take care, Kugan98
SEV UPMA:
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Suvai, thanks for everything, and all your kind pms.
They were like tonic to me.
Thanks again Suvai. No special falooda sev.
Namma semiya thaan. Try pannungga.
Thanks, Take care. Kugan98.
MALAYSIAN CENDOL
Ingredients:
1/2 cup rice flour
1/2 cup corn flour
3 cups of water, (blend with pandan leaves to get flavour and colour.
1 tsp pandan paste or green colour
1 tsp alkaline water
1 tsp salt
Method:
Mix all the above ingredients untill well combined
Cook over low flame untill it becomes thick.
Prepare a container with ice cold water and ice in it.
( This helps the sev not to stick to one another)
Place a cendol sieve or a laddle like what I used.
over the container and pour the mixture over the sieve.
Press lightly with a big spoon until the mixture goes through.
They will form long strands of sev, and fall into the ice water.
Drain them and keep aside.
To serve, pour brown sugar syrup in a glass or bowl.
Add in the green coloured sev.
Add in the warmed cold coconut milk.
Top up with lots of ice shavings.
serve.
NOTE: If you are making for falooda do not add the colour or the pandan leaves.
The laddle:
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The Cendol Sev:
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kungan nga.........thanks for that clarification about semiya....i think we get that thin variety here.....will get it the next time we trot to indian stores.
kugan thank u very much for the explanation, coz my kids are waiting for the falooda, i will try this weekend and let u know.
selvi
Kugan, nice to c the thread becoming active again...thanks for the recipes...:)
Suvai, nalla irukenga... recipe try pannitu honest feedback kudunga...;) hahaha...
dev nga...iniki onga urulai kizhangu recipe thaanga....unmaiyaga amogamaaga vanthiruchi....:-) thank u nga......
so far all the recipes i have tried of Kugan & mrs mano....have all turned out fabulously well...
Suvai, glad u liked the potato recipe...:D unmayaagave ungalukku rombe dhairiyam thaanunga... naan kudukira recipe ellam kuda try pannureenga paarunga!!!...;) :lol: