DEV, please can you clear your pm box.
It is full, and I cannot pm you.
Thanks, Kugan98.
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DEV, please can you clear your pm box.
It is full, and I cannot pm you.
Thanks, Kugan98.
Yes, Dev, the carrot relish is a very different dish.
The chef told me that it goes well with flavoured rice.
I tried it at home and it was a super combination.
Not only that, just put some in a chapathi and make a roll.
That too is very nice. Take care, Kugan98
Dev, in Malaysia, the famous dip for, vegetarian, or non- vegetarian, and also for steamed items , and also fried items is the famous chillie sauce.
Not bottled ones, but home made ones. I will try to get some different types and also milder ones. Thanks, Kugan 98
CHILLIE SAUCE
INGREDIENTS:
3 red chilies
2 birds eye chilies
2 cloves garlic
3/4 cup water
1/4 cup white vinegar
1/2 cup sugar
1/2 tablespoon salt
1 tablespoon cornstarch
2 tablespoons water
Directions:
1. Puree the chilies and garlic in a blender.
2. Bring the water, vinegar, sugar, salt, chilies and garlic to a boil and simmer for the chilies and garlic begin to get tender, about 3 minutes.
3. Mix the cornstarch into the water, mix it into the sauce and heat until the sauce thickens, about a minute.
4. Let cool and enjoy.
http://farm7.static.flickr.com/6023/...1975a23344.jpg
Friends try this simple dish.
I served with chillie sauce, Can serve with any dip.
Kugan98
GOLDEN BRINJAL ROUNDS
Ingredients:
½ cup besan flour
1 tsp coriander powder
2 tsp chillie powder
¼ tsp garam masala powder
½ cup curds
Little pepper powder
Salt to taste
Water to bind the flour
300 grms, long brinjal cut into thick slices
Little oil
Method:
Mix all the ingredients, except the oil to a dosai batter consistency.
Heat a flat non - stick pan with little oil.
When hot , dip the brinjal slices in the batter.
Arrange them in the non-stick pan.
Shallow fry them on both sides till golden in colour.
Remove and serve with a dip.
http://farm7.static.flickr.com/6145/...52d11a4c_z.jpg
Done Kugan...:)Quote:
Originally Posted by kugan98
Kugan, carrot is a fav at home... so defaa try panniduren...:) I make a similar brinjal fry. Ingre are same except tht I don't add coriander powder... Goes well with dhal n rice...
Sauce simple n easy...how long does it keep well if refrigerated ?
Thanks Dev, the chillie sauce can last about a week in the fridge.
Well Dev, talking about chillie, it brought back memories of spicy,
tapioca chips using chillie jam.
I will do it tomorrow and post the recipe.
Thanks, Kugan98
Thanks Kugan... tapioca chips using chillie jam- ketkave saapidanum pola iruke!!!...
Kugan, very nice homemade chillie sauce. I used to buy bottled ones. I will be making mine soon. Beautiful egg plant roast. you have to eat it suda suda with the chillie sauce. mmm, so tasty. Kugan, I too love the spicy tapioca chips in chillie jam. i used to eat, bag after bag. it is like an additive. Oh, so nice if we can make our own. Shop bought ones will have shrimp paste added to it. Let me see how you make the vegetarian version. Thanks Kugan
Kugan, super recipes, I too will be making my own chillie sauce in future. Tired of the branded chillie sauces. Your brinjal slices would be super with rice.
Kugan, do you have a combination of brinjal and avarakkai peratal or poriyal as they call.
Thank you Kugan for all the super recipes. Rose75