http://www.ksdistribution.com.sg/ksd...09/Velan-2.jpg
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Indian Crullers
https://fbcdn-sphotos-d-a.akamaihd.n...3eb2ffc580dd7f
Step 1 - First make the dough
Rub butter into white flour. Then add fresh milk diluted with water & salt to make a soft dough. You can also use powdered milk.
Knead nicely, cover and let it rest at least 3-4 hours.
Step 2 - Make small balls (the size of marbles) of the dough, coat with flour and let it rest at least 2 hours.
Step 3 - cut the ball into half, place one half on another, and use the back of the knife to press down and make a mark.
Leave to rest 15-30 mins
Step 4 - Stretch the dough and deep fry till golden brown.
For the accompaniment, shred cucumber, add sliced onion & slice chilly and salt to taste.
Leave it to rest for at least 2-3 hours.
Drain water before serving.
https://fbcdn-sphotos-h-a.akamaihd.n...0985c32c50cad6
Chicken briyani with sweet/sour tauhu & potato, Japanese tofu with prawn & egg, bok choy, cucumber raita & fried yam
https://fbcdn-sphotos-b-a.akamaihd.n...62df6532961c7b
Chicken Briyani
First buy the best Basmati rice you can buy. :)
Wash and soak at least an hour.
Drain completely and fry dry in a pan with some ghee. Put aside.
Put a large amount of ghee in pan, fry chopped onions, chopped tomato, sliced red chilly until tender.
Add Briyani masala and fry till fragrant.
Add chicken or mutton pieces, stir nicely and let it cook in slow heat under cover.
Add some water if its too dry.
Once meat is nearly cooked, add the rice and coriander & mint leaves and coat liberally.
Transfer to rice cooker, add required water and let it cook.
Stir only once while its halfway cooking.
Japanese Tofu
Cut Tofu into smaller circles and deep fry. Set aside.
Fry onion, garlic & chilly, one by one in some oil.
Add cleaned prawns & mixed vege with some water and let them cook. Remove from pan (put in same container as tofu)
In the same pan, add some oil and add beaten, egg. Scramble it and once nearly cooked, add all the above.
Add a dash of soya sauce and pepper powder, before removing from stove.
Sweet/sour Tauhu with Potato
Cube potato and boil till half cooked. Then deep fry.
Also fry the tauhu but not till fully fried.
In a little oil, fry onion slices, add garlic slices and finally chilly slices.
Bring down the heat and add chilly sauce and quite a bit of plum sauce.
Add a little water and bring to boil. Add soy sauce and the fried potato and tauhu.
Stir nicely so that all us coated with the sauce.
Serve hot.
Chicken Curry (Gravy)
Followed exactly Nov's Recipe; except : Used a Chicken Masala that we get here and not Baba's & did not add potatoes.
Here is the measured ingredients I used :
For 250gms chicken (boneless) :
1 Tbs Ghee
1 Tbs Refined oil
Cinamon stick, 5 cloves, 3 cardamon (pealed and only seeds), few somb
1 Big onion
3 Medium size tomatoes
2 Garlic pulps, Ginger
1 red chilli (depends on how much hot it is)
Few Curry & Corriander Leaves
1 1/2 tsp Chicken masala
1/4 tsp Turmeric
1/4 tsp chilli powder (optional)
Marininated the meat as suggested by Mexicomeat. Result : The meat was tender, soft and had an excellent taste.
Instructions on cooking is here
http://www.mayyam.com/talk/attachmen...7&d=1413710083
Had it with Chapathi
http://www.mayyam.com/talk/attachmen...8&d=1413710090
This afternoon, going to dry it making the sauce more thicker to go well with rice & Sambhar.
To make it thick, I use the usual method of allowing it to heat-up in a Kadai over low flame without covering it with a lid.
To make a 'Chukka' (dry), once the dish has been drained its water, I transfer it from the Kadai to an 'Iron' Thava, and cook it until the desired dryness is got. Attention : You have to be close and stir it quite briskly, else it will get acquinted with the Thava quickly. Also, try not to burn it.
Thanks to NOV for this recipe, and Mexicomeat for his awesome tip.
:clap: :clap: :clap:
to get a thicker curry, just add more masala powder. :goodidea:
Golden Adhirasam
step-by-step Procedure
Begin with washing and soaking white rice (not basmati, not fragrant rice, but the plain old ordinary rice) for a minimum of two hours.
Drain it and lay it out to dry.
https://scontent-b-kul.xx.fbcdn.net/...2e&oe=54E78A69
Grind the rice after a few hours. Do not dry in the sun, but in the shade. It may appear slightly wet, but don't worry.
When grinding add some seeds from cardomom (Yelakka). After grinding, sieve.
https://fbcdn-sphotos-f-a.akamaihd.n...84295dd5a72573
Now dissolve sugar in one cup water. (Sugar should be half the amount of the rice, in weight - you can adjust to your personal preference.)
Check for the "patham" - the thickness of the syrup.
When you take a bit of syrup and pour in a small cup of tap water, you should be able to mould the syrup into a ball... only then is the syrup ready.
https://scontent-b-kul.xx.fbcdn.net/...e7&oe=54B7E1E7
Add the rice flour gently and keep on stirring. If necessary add hot water.
Till you get one lump like in the pix.
https://fbcdn-sphotos-a-a.akamaihd.n...a019498f772670
Now you have to leave the dough to rest. Put dough in a greased container (use ghee) and top up with a spoon or two of ghee.
https://scontent-a-kul.xx.fbcdn.net/...71&oe=54BBAB40
This is the adhirasam dough rested after two days.
Knead nicely. If not smooth, you can still add hot water.
https://scontent-a-kul.xx.fbcdn.net/...bb&oe=54F1E602
:oops: ... I missed out one pix.
Anyway, make small balls of the dough. Use a banana leaf to flatten it and deep fry in medium-hot oil.
The adhirasam will puff up - don't be surprised.
https://fbcdn-sphotos-c-a.akamaihd.n...42c496e0ec7799
The puffed up adhirasam. Let the oil drain.
https://scontent-b-kul.xx.fbcdn.net/...1f&oe=54EF764D
After cooking the adhirasam will be crispy for a day or two.
Over a period of time, it will become soft.
https://fbcdn-sphotos-f-a.akamaihd.n...7b2474bbe53d46
here you go - http://savithakitchen.blogspot.com.a...ims-style.html
for the biriyani, here is the recipe i follow:
soak basmati rice (or seeraga samba) for at least half an hour
marinate chicken by rubbing it with salt, turmeric, chilli powder and yoghurt (for biriyani use large pieces of chicken)
grind 1 whole onion and 7-8 green chillies in a blender. keep aside
take a thick bottomed vessel, add ghee, fry 1 whole onion cut length wise
add whole garam masala followed by the ground onion-green chilli paste, ginger garlic paste
cook for 2-3 min then add chopped methi leaves (lots of it) and chopped coriander leaves
cook for 2-3 min then add chopped tomatos
cook for 5 min, then add biriyani masala , salt, chicken, rice and water
cook in medium flame till rice is 70% done
reduce the flame
then put your biriyani vessel on top of a dosa tava and continue cooking (so that your biriyani doesnt get burnt)
cook the biryani without stirring until it is done.
try it :-) and thank me later. recipe learnt from my friend in ambur, the place famous for its biriyani. I have the recipe for hyderabadi biriyani as well if you are interested.
NOV, sorry for hijacking this thread. please move my post to another thread if you think it is appropriate.
https://scontent-a-kul.xx.fbcdn.net/...a6&oe=54E93ED6
Heat some oil and fry cinnamon (karuvaapattai) till it turns black.
Add star anise (laungapoo) to the oil and once its roasted add cloves and cardamom.
Immediately add sliced onions and curry leaves and continue frying.
Add chopped ginger next and give it a quick stir.
Add meat curry powder (Babas), chilly powder and turmeric powder and a little water.
Add 2nd coconut milk once the masala is cooked.
Then add the following one after another - tomato, red chilly, and more sliced onions.
Add crab and stir till coated nicely. Cover and let it cook , in a slow flame.
Add hot water at this stage if you want more curry.
Stir nicely and continue cooking.
Add salt to taste.
Before you remove from stove, add 1st coconut milk and bring to boil.
Leave it in the pan, until ready to serve... preferably a few hours.
Before serving, heat up again - this is the secret to a better curry.
Enjoy!
I have heard about this method, but never tried it. Will prepare it this weekend.
Usually, I use a Prestige alluminum cooker. What I do is, after the initial preperations, I cover it without using the weight. When it starts to steam, I put the weight & after about 3-4 minutes, well before the 1st whistle, I remove it from the flame and let it cool down with the weight intact and wait for it to open by itself.
can you make this thread sticky?
while you are at it, can you unstick the inactive threads - some of them have not been updated in the last 3 years .
i use cooker for making dhal only. I don't use it for biriyani as i fear i might overcook it and make it look like a bisi bele bath.
many years ago, i used to cook rice in cooker (like most of the population in south india) - nowadays i cook it just like pasta (cook rice with lots of water and drain the remaining water when the rice is done).
Tonight's recipe: Steamed vegetables
Cut beans, broccoli, carrots, mushroom and asparagus
steam beans (as it takes some time to cook it) for 5 min
after 5 min, add broccoli, mushroom and asparagus to the steaming vessel and cook for further 2 min
then take a wok, add seasme oil, 6 garlic pods and 6 dried chillies
fry until garlic is brown, discard garlic and chillies (we just want to infuse the garlic/ chilli taste in the oil)
add seasme seeds to the oil, wait till they splutter
add steamed vegetables, bit of soya sauce and salt and mix well for a min.
that's it.
http://www.mayyam.com/talk/attachmen...2&d=1413971404
https://fbcdn-sphotos-a-a.akamaihd.n...7d5bc3bd0b560c
Deskin and cut peerkangkaai (ridge gourd or petola in Malay) and boil it.
In a pan fry mustard seed, sliced onion, garlic, curry leaves and red chilly with some oil.
Add the cooked gourd. Add salt.
Beat an egg and add to the mixture.
Goes very well with rice or bread.
A Chinese meal, for a change!
https://fbcdn-sphotos-c-a.akamaihd.n...e43a9af0439d5d
Chicken soup
Chicken rice
Chicken in soya sauce
Tauhu salad
Japanese tofu with prawn/egg
Bean sprouts
Dim sum
Wondering when the chinese recipes are going to flood in - chicken items interests me a lot.
Chinese Chicken Soup
Generally, the Chinese version is very bland, and so my version is slightly spiced up.
Use a large, heavy pot to cook the soup. In some oil fry a cinnamon bark and a couple of star anise. Once they become dark, add sliced onion and lots of thickly sliced ginger. Roast for a while and then add chicken bones (a whole carcass would be fine). Coat the chicken bones with the fried ingredients and then add plenty of water. Bring it to boil and then reduce flame to lowest and let it cook slowly.
In 20 mins or so, add sliced tomato (and potato, carrot if you want). Continue cooking over small flame.
In another 10 mins of so, you may remove some portion of the soup for cooking the chicken rice.
Before switching off the fire, season with salt and white pepper powder.
Top up with some sliced onion stems (vengaya thalai) when serving.
Chicken Rice
Wash rice (Thai fragrant rice) and then drain water completely.
In a wok, add chicken fat (the fat off the skin) and let it melt. If necessary add some cooking oil.
Now roast the rice in this fat, till the rice becomes translucent. Use the smallest flame.
Remove the rice and keep it in the rice cooker.
Add some thickly sliced ginger and cook rice using the soup above - top up with water if necessary. Add salt.
1.5 portion of water to 1 portion of rice.
Tauhu Salad
For the sauce, blend fresh red chilly with an equal amount of garlic. Add about a spoon of the fat floating from the soup above. Season with salt.
Deep fry sliced tauhu. Place on plate. Top up with thinly sliced onion, cucumber and green mango.
Top up with the sauce above.
Chicken in soya sauce
Deep fry chicken pieces till light golden brown. Set aside.
In a wok, in some oil fry a cinnamon bark and a couple of star anise. Once they become dark, add sliced onion and ginger garlic paste. Add garlic strips. and sliced red chilly.
Once cooked add light and thick soya sauce. Top up with some water.
Once boiling, add chopped tomatoes followed by the fried chicken pieces.
Cook on high flame and ensure all chicken pieces are coated with the sauce.
Do not add salt as the soya sauce is enough.
The chicken rice set is now complete.
today i cooked chicken curry which turned out awesome. pics provided if necessary.
some 15 years ago, when i was a student (showing my age here), i used to work in an indian restaurant on a part time basis. this is how they make chicken korma there.
1) rub salt on chicken to keep the meat moist. i used 1.3 kilos chicken (with bones)
2) roughly chop 2 onions (big pieces - i.e, cut an onion into 1/8)
3) take a bowl with water, add turmeric, chopped onions, 3 whole tomtoes - cook till the tomatoes skin peel off
4) drain and discard the water and discard the tomato skin
5) use a blender and grind the cooked onions and tomato - you will end up with a paste that is called a "base gravy" - most restaurants cook and store the base gravy in freezer for several days and use it for veg / chicken curries. pretty much 80% of the recipes in the restaurant are cooking using the base gravy. there is an alternate "base gravy" recipe for lamb curry / butter chicken.
6) take a pan, add nalla ennai, add star anise, cinnamon sticks, ginger garlic paste
7) after ginger garlic paste raw flavour is gone, add the base gravy and add chilli powder, coriander powder, cumin powder
8) add chicken and some water and salt to taste
9) cook till chicken is done - add coconut milk (just a little bit ; maybe half a cup) to it and cook for another 5 min
10) add garam masala powder and coriander leaves, switch off the stove
enjoy.
Chicken Curry, A Mexicomeat Recipe
Followed exactly the steps, except - used boneless chicken.
Result : Awesome taste, soft meat in a thick gravy.
Had it with Chapathi and plain rice.
http://www.mayyam.com/talk/attachmen...0&d=1414701260
http://www.mayyam.com/talk/attachmen...9&d=1414701253
awesome mexicomeat & mappi :thumbsup: :2thumbsup:
coming up next.... Prawn Curry
https://scontent-a-kul.xx.fbcdn.net/...69&oe=54E984E3
extrodinarya illayannu naangalla sollanum. titleye suya thambattam adichikitta eppadi :)
:lol:
extraordinary means out of the ordinary, which is exactly what I wish to share. Not the usual, known cooking. :p
I am not quite used to write recipes, but I will try.
Mutton Curry
Masala - this is the crucial phase, if you get this right, then your gravy will be a wow
- Coconut
- Curry Leaves
- Cinamon sticks
- Cloves
- Cardamon (pealed and only seeds)
- Bay leaf
- Pepper seeds
- Coriander seeds
- Red Chilli
- Cumin seeds
- Somb
Fry them one by one in a pan, don't burn them, preferably put them in the order that I have mentioned.
Quantity - adopt to your taste. Once they are dry, grind them, keep aside (closed).
- Mutton 250 gms
- Onions sliced 250 gms (For mutton the cut onion should be = quantity of mutton)
- Tomatoes
- Ginger galic paste
- Turmeric
- Ghee
In a pan, preferably a cooker, add ghee, and fry the mutton. Keep it aside.
Rinse the pan (or cooker) in water, add some ghee again, then onions, cook, add turmeric powder, cook, add tomatoes, cook, finally ginger garlic paste.
Once done, add the mutton pieces stir for a while, add hot water, boil it, close it and cook until meat is done. (After a whistle I cook them for 20 minutes in a tradional cooker)
Open the lid, place the vessel in low flame, stir it and bring to boil one more time. Add the masala you have prepared - usually I add only 3/4 of the masala prepared as in powder form they become a lot, so add it according to your taste. Stir it well. Add salt. Let it boil. Once you see the ghee climbing up and settling by the walls, the gravy is done. Add chopped coriander and sprinkle some garam masala, close it.
When ready to dine, stir the gravy and serve (If needed, heat it over low flame for few minutes, and please avoid using Micro Oven).
Goes well with plain rice, chapathis, dosas, idlis and my favorite with Sambhar.
http://www.mayyam.com/talk/attachmen...8&d=1415624913
Hybrid to Badam Halwa and Kheer
1 cup Bhadam power (save yourself from soaking the seeds in hot water & pealing the skin)
Milk - No particular measure, but more milk, more time to cook
Suger 2 cups (1 measure Badam = 2 measure sugar)
Cardmon powdered
Ghee
Yellow Food colour (optional)
Pour some hot milk in the Bhadam powder and let it soak for some time. Once the mixture cools down, grind it to a thick paste, if needed add milk while grinding.
In a non stick pan, add ghee (you can be generous), then add the paste. Be close and stir it, stir ir & stir it, until it does not stick anymore to the pan. it will take a while. Be sure to adjust the flame accordingly.
[Optional : either add the sugar or make a syrup and them add it]. However, now is the time to add the sugar.
Magic word : Stir.
Once it becomes thick, slowly add milk, all the while stirring. Let it boil, stir ever 2 to 3 minutes. Add food colour.
When it gets thicker, add the cardamon powder. Cook it until it becomes thicker. Clue : When the Ghee climbs up, you can stop. But you can continue also.
Usually, it gets more density when it cools down. So accordingly adjust your thickness.
Altogehter, takes about 90 minutes in low flame with constant stirring.
Presentation : Take some Bhadam, cashewnuts, pistha and slice them. 3 ways to add them while serving :
- Roast them in a pan and then add them.
- Add ghee, fry them and then add.
- Natural, just sprinkle them over the desert (My preference).
http://www.mayyam.com/talk/attachmen...9&d=1415625037
Bit interested in cooking. Can someone tell me how to prepare panner butter masala in simple english
The halwa looks delicious Karthik :thumbsup: :slurp:
http://1.bp.blogspot.com/_w5RYu7_MCh...s1600/pcf1.JPG
Remove the head (if you want), devein the prawn and remove the legs. Leave the shell on for the tail part of the prawn so that it doesnt shrink. Rinse and set aside.
Heat some oil and fry mustard seed (kadugu). Once it splatters, add fenugreek seeds (venthayam). Immediately add sliced onions and curry leaves and continue frying.
Add garlic slices next and give it a quick stir.
Add fishcurry powder (Babas), chilly powder and turmeric powder and a little water.
Add the following one after another - tomato, red chilly, and more sliced onions.
At this stage, you may want to add cut potatoes.
Let all cook over slow fire.
Add prawn and stir till coated nicely and continue cooking. Watch while cooking as prawns cook very fast
Add salt to taste.
Leave it in the pan, until ready to serve... preferably a few hours.
Before serving, heat up again - this is the secret to a better curry.
Enjoy!
Pepper Chicken Chuka (Dry)
Masala - this is the crucial phase, if you get this right, then your gravy will be a wow
(Measures given are what I use - add or subract according to your taste)
- Pepper seeds (3 tsp)
- Cumin seeds (2 tsp)
- Somb (Fennel seeds - 2 tsp)
Fry them one by one in a pan, don't burn them, preferably put them in the order that I have mentioned.
Once they are dry, grind them, keep aside (closed).
- Chicken 250 gms (Bone or boneless, piece size your wish, I prefer them small)
- Onions sliced 250 gms (For meat the cut onion should be = quantity of meat)
- Tomatoes
- Ginger galic paste
- Curry leaves
- Nalla Ennai
- Lime juice (optional)
- Corriander Leaves (optional)
- Salt
Marination
Chicken + Turmeric + Nalla Ennai => about 1/2 hour.
I usually cook it directly on an iron tawa, but if you are not used to, you risk geting your stove decorated. So I let you try it in a pan, anwyay its the same method for cooking on Tawa too.
- In a pan, preferably iron, add nalla ennai, and fry the onions. Cook/stir.
- Add Ginger Garlic paste. Cook/stir
- Add meat. Cook until they turn white.
- Add 'a kozhambu karandi' of hot water. Cook until the meat absorbs all the water, (the meat should be done by now).
- Add tomatoes. Cook/stir. Add salt.
- Add curry leaves & the whole masala powder you have prepared.
- (add oil if necessary. For this, you have to make a well by pushing the food that is cooking and add the oil in the centre and allow it to heat up. Once it boils, mix /stir.)
** Never close the cooking food at any point of time (even after its cooked) **
Don't cook for a long time, just stop it when the oil climbs up. Add corriandre leaves / lime juice (optional). Leave it open.
You can keep it in the pan, and use a iron tawa to heat it in portions. While heating it, the tawa should be really hot and wet with oil. Put the portion and stir continuesly until the mixture gets dark. Try not to burn it.
While cooking it in the Tawa directly, sprinkle water from time to time. And be careful not to burn yourself, it happens quite fast.
Goes well with curd rice (my fovourite), chapathi/parotas, sambar/rasam, plain rice.
A preferable evening dish when its quite cold.
http://www.mayyam.com/talk/attachmen...1&d=1416133210
https://fbcdn-sphotos-c-a.akamaihd.n...a6e22253a0179d
Coming next, Sardine curry & Chilled potato salad!
Chicken 65
Chicken 250g
(bone or bone less - smaller the pieces more delicious taste - say max piece size = size of an ice cube)
Marination Part 1
Rub the cut pieces of meat with little salt, then add turmeric, mix, then add lime juice (1/4 lime is enough) - mix well. Keep aside for 15 mins minimum.
Marination Part 2
In a bowl add :
(add them one by one by giving a brisk stir each time and add the curd in the end, finally finishing it off with the red food color. Or just add them one by one in the order I have mentioned. Mix them all quite well - preferably using your fingers :
Gram Flour (Kadalai Maavu) - 2 TBS
Rice Flour (Arisi Maavu) - 1 tps
Corn Flour - 1/2 tsp
Edible Oil - 1 tsp
Ginger/Garlic Paster - 1/2 tsp
Tomato puree (1/4 tsp) + a pinch of Sugar [you can add ketchup (1 tsp) directly also, but if you are allergic to ketchup like myslef, this is your best option]
Cumin Powder - 1/2 tsp
Corriandre Power - 1/2 tsp
Chilli Powder - 1/4 tsp (or more if you want)
Pepper powder - 1/4 tsp (or More if you want)
Salt
Curd - 2 TBS
Red food color
Now, take the marinated (part 1) meat and add them to this mixture. Make sure each piece is well coated. Cover the bowl with transperant kitchen paper or just by a lid and keep it in the fridge (or a place below room temperature) for minimum 2 hours.
Heat edible oil in a Kadai (iron preferably). The quantity of the oil should allow the chicken pieces to be immersed completely, just like how you cook a vadai. If less oil used, the cooking will not be consistent and the meat may become rough.
When the oil is hot, add only one piece and allow it to cook for about a minute. You should see the change in color and the coating. Remove it and cut it open to see if its cooked inside too. If not, leave it in the oil for few more seconds. Once satisfied that the meat is cooked, you are now capable of determining the time it takes.
Add about 5 to 6 pieces (not more) and cook until the desired time. Rinse the extra oil.
Serve it with a piece of lime and ring-sliced onions. If you wish, you can fry some curry leaves and do the topping before serving.
Note : If you add egg to the mixture, Chicken 65 should be consumed immediately after cooked, else it will give a foul smell. Plus, I found that egg does a magic of roughening the meat. Choice is yours.
(Sorry no Photo, I had them all before even thinking of taking one. Next time I will surely post one)