neenga engeyo poiteenga kugan...........:noteeth:
i have to say u & dev are super in finding any odd name of recipes i put on here......:clap::clap: one for each of u..;-)
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neenga engeyo poiteenga kugan...........:noteeth:
i have to say u & dev are super in finding any odd name of recipes i put on here......:clap::clap: one for each of u..;-)
sure kandipa podunga blanko recipe...ohhhh phillipino recipiyaa?!!! vegetarian na kandipa podunga...;-)
lathz...thx for the bread uppuma...i was planning to make that too...will try yr version!
dev.....:noteeth: at yr exp with chop suey.....
kugan ngo!!!!! super super super chocolate cake....:-) romba nalla vanthidichi...i am waiting for the icing to cool......i have to save some for ppl that i have promised at work...:noteeth:
but sure ah............. ongala vaazhthikitey oru chinna slice saapiten....ty ty...........ennaa sollunga bake pannaley...veedu fullaaa vaasanai thaan.....it will instigate my next door neighbours to bake too ....:noteeth:
Suvai, thanks thanks for your beautiful comments and compliments.
Its so nice to read your comments, just like I had a full meal.
I am soooo happy that your cake turned out well.:pink::pink:
Suvai, I am not good at browsing like our Dev. ( Neengalum browse pannrathil oru kilaadi thaan.) I do not have the time for that.
I asked my Malay friend as we have a Malay kuih called bengkang.
She was the one who told me about this Phlipino dessert.
Well I sent an SOS to my aunt and got the answer for your veeveekam: Not the same name, but the same product.
Will be posting the recipes soon. Since I called her she gave me a bottle gourd kutoo made with urad dal. Ithu eppadi irukku?:mrgreen:
Thanks Suvai, you really make my day. Thanks for the enjoyment that you give me. Thanks and take care, Kugan98
yr aunt is very kind ...................thanks from me to "aunty" too nga kugan...;-) antha bottle gourd kootu recipeyum podunga intha pakkam...:noteeth:
Thanks Suvai, I will tell my aunt.
Tomorrow I will be cooking the bottle gourd with urad dal.
I will also make the veeveekam for you:-D
Now my friends say that, the blanca is similar to our binka:banghead:
Let me sort it out before I post the recipe.
Thanks and take care, Kugan98
My friends, if we want a dipping chillie sauce, we will buy it at once from the super market. Why not we make our own? May be hard work, or we will think it would not be tasty as the store bought one.
Try this sauce and see. Thanks, Kugan98
GARLIC CHILLIE SWEET SAUCE
Ingredients:
200 grms fresh red chillies
7 cloves of garlic chopped very finely
700 ml water
4 tbs sugar or to taste
1 ½ tsp salt or to taste
2 pieces dried tamarind peel (asam keeping)
OR you can use kokum
Method:
Wash the red chillies, slice them.
Put them in a blender and blend till fine.
Use some water from the 700 ml water.
Mix the finely blended chillie paste, with the water,
chopped garlic, tamarind peel, sugar and salt.
Put the mixture in a pot, and simmer on the stove,
for about 40 minutes on a very slow fire.
Stir from time to time and adjust the seasonings.
Cook till the sauce becomes thick.
Remove and cool, remove the tamarind pieces.
Pour into a glass container.
Store in a fridge and serve as a dipping sauce.
NOTE: If you cannot get the tamarind pieces, use little
vinegar, to your sour taste.
If you want a very smooth sauce, you pour the cooked hot
sauce through a sieve, and then cool and store.
http://farm6.static.flickr.com/5062/...7a59eb1c_m.jpg
ohhh onga veetila veeveekam ah??? ahaaa ahaaa....enakum serthu saapidunga....;-)
blinka/blanka.....plz dont go stressing yrslf for it nga kugan......name thaan curiousitya kilapi vituthu..:noteeth:
amaam........... the above recipe la..........athu ennaanga dried tamarind peel???? hard shell irukumey athuva??? athu erkanavey dry ya thaaney irukum..konjam crispya...does that have any suvai???....i have a feeling suvai is not on the right track with this..:noteeth:...
kugan nga....what is the cup measurement for 400 gms condensed milk plz.....enoda cake came out very well...suda suda saapiten lol.....the outter edge came crispy (oru 3/4 centmtr.. & the inner part is still soft)
apadi thaaney irukanum??
Quote:
Originally Posted by suvai
Dear Suvai, thanks for your nice post.
Congrats on the success of your cake.
Well when the cake is still hot, the outer skin will be little crisp.
The next day the the whole cake will be soft.
The measurement for 400ml condensed milk is 1 3/4 cups.
I thought you will get a milk tin with 400 ml condensed milk.
As for the tamarind piece, I am posting the picture.
You might get it in the Asian market, or just use vinegar.
I am sure you know about the kokum we get in Kerala.
ASSAM KEPING (TAMARIND PIECES)
http://farm6.static.flickr.com/5268/...b4b597ff06.jpg
THE KOKUM
http://farm6.static.flickr.com/5110/...fbcb758155.jpg
K - ennaala keep-up panna mudiyalanga. Naan onnu samaikkelaamnu yOsichittu irukkumbOthe, neenga 10 recipes pOttu asathidurengga :).
Ippo enakku etha try pannurathunu theriya maattenguthu ..... office-la irukkurethaala, pics paarththu paarthu ..... ......****thaan ooruthu :)