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dev....ty so very much for the ilaneer payasams.....& thattai payir thirattal.....recipe......ilaneer payasam the authentic version sounds very simple.:-)
As for the thattai payir thiratal...........romba simple & good combo of ingris......kandipa try pannitu sollaren ongaluku..........thank u dev
kugan nga....for sure pass on our thanks to yr niece.......seems like good skills run in the family:thumbsup:
Kugan, thanks for all you are doing for us.
Kugan I went to a friends house, they served us a gravy, made of small onions.
It had coconut and things ground in the gravy. They said it is a Kerala dish.
Something ulli or something like that.
Also they served us two types of pickles. One lime sweet pickle and a garlic pickle.
The sweet lime pickle was soo yummy. The garlic pickle had a strong taste of vinegar.
She said both the pickles are Baba Nyonya recipes. The pickles were present from a Baba family from Malacca. Kugan can you p-lease find out the recipes for me.
Please take your time. I know I am disturbing you a lot. Sorry Kugan.
Take care Kugan. Thanks. Rose75
kugan,
cake is looking great without egg. will try this weekend. curd - do we need to use sour or normal curd.
selvi
Thanks Suvai for your nice post.
Sure I will pass your thanks to my niece:-D.
Thanks and take care, Kugan98
Rose, I am very happy with your post and requests.
Do not worry, Suvai, Dev, Selviem, Aarthii all have posted lots of recipes in this thread. I am sure somehow they will try to help you.
As per your request, Rose, The ulli as you say is small onion theeyal.
It is a Kerala dish, I remember posting a pavakkai theeyal recipe.
Looking for the recipe is only:banghead:
I will post the shallots theeyal recipe soon.
As for your sweet lemon pickle, I have also posted the recipe.
Do not worry, I will repost it for you again.
Rose you will not believe me, only today I soaked garlic pearls in vinegar.
One of my aunty wanted the pickle, I promised to make it for her.
You are right, these are Baba nyonya recipes.
O.K today I will post the Goan fish curry for you.
It is a very very hot curry. Thanks, Kugan98
Selviem, thanks for your post.
You need not use very sour curds.
I made the curds in the morning, by evening I used it
to make the cake. Try it, it comes out very soft.
Thanks, Kugan98
This recipe is by my Portuguese friend who is from Malacca.
She is the one who taught me the sweet lime and garlic pickle.
Thanks, Kugan98
GOAN FISH CURRY
Ingredients:
4 slices of firm fish (can use any fish)
Little salt
Little pepper powder
2 tbs oil
10 shallots finely sliced
1 tbs garlic finely minced
1 tbs ginger finely minced
3 green chillies finely minced
1 sprig curry leaves
2 tsp red chillie powder
1 tsp coriander powder
½ tsp cumin powder
¼ tsp garam masala powder
¼ tsp turmeric powder
2 cups light coconut milk
¼ tsp freshly ground pepper
Juice of 1 lime or to taste
Cut coriander leaves to garnish
Method:
Clean the fish slices, sprinkle with little salt and pepper keep aside.
Heat oil in a large saucepan. Add in the shallots and sauté until golden.
Then add in the ginger, garlic, green chillies and curry leaves.
Sauté again for about 3 minutes.
Add in the chillie, coriander, cumin, garam masala and turmeric powders.
Mix for a minute, add in the coconut milk, reduce the heat to low.
Add in the ground pepper powder, salt and bring to boil.
Reduce the heat and add in the fish slices.
Simmer just for about 6 to 7 minutes, until the fish is cooked.
Off the stove, add in the lime juice, stir slowly.
Garnish with coriander leaves.
This picture is from old file.
http://farm6.static.flickr.com/5059/...8fdb455ff7.jpg
K, tonight I prepared Kadai Vegetables as a side dish for Chappati and it was too good. Thanks for the recipe :)
Fish curry recipes are mouth watering eventhouth I dont like fish.
Here is Kugan's recipe for
SWEET LEMON PICKLE
Ingredients:
6 medium sized lemons
250 grms sugar make it into thick syrup
200 grms chillie powder
¼ tsp tumeric powder
1 tsp mustard seeds dry roasted and powdered
1 tsp fenugreek seeds dry roasted and powdered
3 tbs gingelly oil
½ tsp salt
Method:
Boil the lemons in a pot of water for about 10 minutes.
Let it cool, wipe nicely and cut them into pieces.
In a jar add the cooled syrup and the cut lemons.
Add the salt, and tumeric and keep aside for two days.
On the third day add the chillie powder, mustard powder
And the fenugreek powder and mix well.
Heat the oil, let it cool and add to the lemon pickle.
Taste for salt and sugar, both can be added if necessary.
Keep it in the sunlight for few days.
Use a dry spoon. It goes well with chappati, dosa and things.
http://img214.imageshack.us/img214/1...epickleya2.jpg
Kugan's BITTER GOURD THEEYAL
Ingredients:
To Grind:
½ cup scrapped coconut
2 shallots sliced
10 black pepper corns
½ tsp cumin seeds
2 tsp chillie powder
2 tsp coriander powder
1 sprig curry leaves
1 tbs oil
Seasonings:
1 tbs oil
½ tsp mustard seeds
½ tsp fenugreek seeds
2 dry red chillies broken
2 sprigs curry leaves
2 tsp tamarind paste
¼ tsp tumeric powder
Salt to taste
1 tbs oil
Method:
Heat a pan with 1 tbs of oil.
Add in the sliced shallots, fry for a minute.
Add in the pepper corns, cumin seeds, chillie powder,
coriander powder, curry leaves and the coconut.
Fry until a nice aroma comes and the coconut is
golden brown in colour. Remove from stove, let it cool.
Then grind to a fine paste.
Heat a wok with 1 tbs oil, add in the sliced bitter gourds.
Fry them to a deep brown colour. Add in the tumeric
powder, salt and 1 cup of water. Let it boil.
Add in the tamarind paste, and let it simmer for about 6 minutes.
Heat up a pan with the 1 tbs oil.
Add in the mustard seeds, when they splutter,
add in the fenugreek seeds, dry red chillies and curry leaves.
Stir and pour it into the wok with the bitter gourds.
Cover the wok for a while. Now taste for salt and remove from stove.
Serve with rice.
Note: Theeyal can be made with any veges of your choice.
The most common ones are, shallots, snake gourd, bitter gourd,
and prawns.
You can even make with brinjals, potatoes or with mixed veges.
The theeyal tastes best the next day.
http://img94.imageshack.us/img94/8766/theeyal2.jpg