Our ancestors all depended on the coconut tree for its oil and everything else that comes with it.... :DQuote:
Originally Posted by suvai
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Our ancestors all depended on the coconut tree for its oil and everything else that comes with it.... :DQuote:
Originally Posted by suvai
Thanks Kugan ...all your palagarams are so delicious looking....I am going crazy seeing a plate full of sippis. My mum loves athirasam & Munthiri Kothu.. :D
Thanks Sonu for your compliments.
In our house we make our own coconut oil
for cooking Kerala dishes, and for the hair
of little girls in the house.
Suvai here is the peanut sauce recipe.
You can omit the lemon grass and galangal
if you cannot get them. The taste and smell will
be slightly different.
PEANUT SATAY SAUCE
Ingredients:
250 grms roasted peanuts skin removed
1 grated coconut
1 tbs tamarind paste
2 tbs sugar or to taste
Salt to taste
6 tbs of oil
To grind:
10 dried chillies
4 fresh red chillies
4 candle nuts
2 cloves garlic
10 small red onions
1 tsp fennel powder
1 tsp cumin powder
1 tbs coriander powder
2 stalks of lemon grass ( only the white part)
2 slices of galangal
Method:
Coarsely grind the roasted peanuts.
Use 100ml water and squeeze the thick coconut milk.
Use 300 ml water and squeeze the second milk.
Use 150 ml water to get the tamarind juice.
Heat a kuali with the oil, and fry the ground spices for about 5 minutes.
Add a little of the thick milk and simmer till oil rises.
Pour in the second milk and the tamarind juice.
Continue to simmer for about 15 minutes.
Add the ground peanuts and the thick coconut milk.
Simmer for another 5 minutes.
Add sugar and salt to taste.
Cook for another 3 minutes.
Remove and serve with the satay.
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Her is the recipe.A bit different from others.
PROUVELANGA URUNDAI
Ingredients:
250 grms moong dal roasted
250 grms parboiled rice roasted
250 grms channa dal roasted
50 grms sesame seeds roasted
50 grms peanuts roasted
20 grms coconut cut into strips roasted
½ tsp dry ginger and cardamom powder
1 kg brown sugar
Method:
Take 2 tbs of roasted moong dal and channa dal and keep aside.
Grind the rest of the moong dal, parboiled rice, and channa dal
Into fine powder.
Then mix all the other ingredients to the powder and keep aside.
In a wok add the brown sugar and 2 cups of water and cook on
A medium heat to make syrup.
To test the syrup, drop a spoonful into a cup of cold water.
It will form a soft ball. Reduce the heat to very low, just to
Keep the syrup warm.
Spread a cup of the flour in a bowl, pour a small ladle of syrup
In the middle. Use a spoon and stir well.
Powder your hands with the ground flour, pick up a handful of the mixture and shape it into a ball. You have to be quick.
Repeat with the remaining powder and syrup.
The balls will harden as they cool.
Note: Some people make this urundai with just all flours.
We add all the other things, so that when you bite you have
Dals and things , and not only flour.
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Ribbon Pakoda
Ingredients:
1 cup channa dal flour
3 cups rice flour
3/4 tbs chilli powder (less for milder taste)
1/4 tsp asafetida powder
1 tbs crushed cummin seeds
salt to taste
oil for frying.
Method:
In a mixing bowl, combine all ingredients, except oil.
Add water little at a time to make a soft dough.
Heat oil in a wok.
Spoon the dough into a snack press fitted with a the pakoda plate. Squeeze the dough through the press directly into the hot oil. As the ribbons fall, move the press around in a circular motion.
When the ribbons are crisp and golden, remove from oil, and drain. When cooled store in airtight container
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Hello Kugan!
Thank you very much for the satay sauce recipe.
What is candle nut? & what is galangal?
Plz let me know.....thanks for all yr kind efforts.
ipadiku
suvai
Suvai, galangal is a type of ginger used in Asian cooking.
Candle nut is used to thicken curries and sambals.
Lemon grass is used for its fragrance.
You can omit the things which you do not have.
If you are living in Western countries, you can get them
in the korean Stores.
I have posted the picture of them.
The ginger is galangal, the stem is lemon grass
and the nuts are candle nuts.
This is an authentic recipe, there are so many simple ways
to do the sauce. I see people just using peanut butter,
chillie sauce, garlic and things to make the sauce.
I will soon post the recipe for tofu satay.
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TOFU SATAY
Ingredients:
500 grms firm tofu
1 of each red and green pepper
10 or more satay sticks or skewers
Marinade: ( Mix everything in a bowl )
3 tbs thick coconut milk
1 tbs soya sauce
2 tbs sugar
½ tsp chillie paste
½ tsp tumeric powder
2 tsp coriander powder
½ tsp cumin powder
½ tsp fennel powder
1 tbs lemon grass sliced and pounded finely (only the white part)
2 thin slices of galangal pounded finely
Salt to taste
Method:
Squeeze the tofu lightly for any water.
Cut into bite size. Mix the tofu with marinade and allow to stand
For about an hour.
Cut the peppers into squares.
Drain the tofu from the marinade and thread the cubes,
Alternate the tofu cubes between the yellow and green peppers.
Brush tofu with remaining marinade and cook over hot grill
Till they become slightly brown and crisp.
Serve with peanut sauce.
Thanks to the owner of this picture from the net.
The tofu satay will look somewhat like this.
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Hi Kugan!
Thank you for your painstaking effort to even put up the pic of the ingridients that I wasnt too sure.
Many thanks nga!
Keep up yr good work!
Regards,
suvai