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K I also used brown rice. My hubby insisting on brown rice whole wheat etc :evil:Quote:
Originally Posted by kugan98
I made your tomato chutney with sesame seeds came out so tasty and excellent combination for idly. But I do not know why I used karuppu ellu the chutney turned out black :banghead: taste arumai .
Congratulation K for 299 pgs.
Quote:
Originally Posted by rajraj
Thanks Rajraj uncle for your explanation.
Yes, my P.S Tamby is a vegetarian like us.
Thanks and take care, Kugan
Quote:
Originally Posted by NM
Oh my. Oh my, NM how are you?
We all missed you a lot.
I have not forgotten you, you must know by the forwards I send you.
Please do drop in when time permits.
How is every thing at your side?
Take care, Kugan
[QUOTE=NOV;1065281]Happy Independence Day friends. In honor of the day, K will give you the recipe for this colorful Tapioca Bingka... a Malaysian favourite :devil:
Thanks NOV anneh for your beautiful post.
Sorry anneh, I was a bit busy with Varalakshmi nombu preparations.
I am posting the recipe for the tri coloured steamed bingka kuih for every one.
Thanks and take care, Kugan
TRI COLOURED KUIH BINGKA
Ingredients:
(A)
960 grms of peeled and grated tapioca (320 grms for each layer )
(B)
For each layer:
100 ml coconut milk
3 tsp of tapioca flour
65 grms of caster sugar
1 egg lightly beaten (optional )
1 tbs melted butter
A pinch of salt
Little green colour
1 tbs thick pandan juice
Little orange colour
Method:
Prepare a steamer with boiling water.
Grease a nine inch round pan with parchment paper, set aside.
For the first layer:
Add in all the ingredients in (B).
Add in 320 grms of the grated tapioca.
Add in the green colour, the pandan juice mix every thing well.
Pour the mixture into the prepared cake pan and steam for 20 minutes .
While the green layer is being steamed, now get ready the second white layer.
Add in all the ingredients in (B) This layer will be white.
Now pour the white layer over the steamed green layer.
Steam for another 20 minutes.
Lastly prepare the top layer, add in all the ingredients in (B)
Add in the 320 grms of grated tapioca, add in the orange colour.
Mix every thing well, pour over the white layer and continue to steam .
Steam till cooked, remove from steamer and let cool completely before slicing.
Use a clean knife to get a cleaner cut
http://25.media.tumblr.com/tumblr_lp...bsmeo1_500.jpg
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, thanks for the Independence day wishes.
I too have to fly our Independence day flag in our house.
We hoist it on the 15th of August and remove it on the 15th of September.
Sangeeth, it is good to cook brown rice in the house.
All our children hate the brown rice, so we cook it 3 times in a week.
Try the tomato chutney with white ellu next time.
I am greatly indebted to you for all the feed backs you give.
Finished Varalakshmi pooja with villaku pooja last night
Tomorrow is another hectic day, visitors from UK and T.Malim are all here.
All of us are going to Batu Caves for prayers.
Will pray for all our forum members.
Thanks and take care, Kugan
pandan juice ? Whats the name in Tamil. I searched and found picture of some fruit and leaves which is not available here.
Instead of pandan what else may be added ? anything green and binding ( and ofcourse eatable ) ?
BTW tapioca flour and arrowroot flour. Are they same or different ? Hope tapioca is மரவள்ளிக் கிழங்கு.
எனக்கு பல உண்மைகள் தெரிஞ்சாகணும் kuganji !
Quote:
Originally Posted by madhu
Thanks Madhu anneh for your nice post.
Madhu anneh, sorry anneh for using a Malay word and confusing you:banghead:
The pandan plant in English is screwpine, It is widely used in Malaysian cooking for the aroma and color.
The leaves are pounded to take the juice. You can even just add the leaves to the cooking for its aroma.
I do not think that you get this plant in India. You can use green coloring and vanilla essence instead.
Sorry, I do not know the name in Tamil, NOV anneh:roll:
This is how a pandan plant looks like:
http://farm6.staticflickr.com/5520/9...5e4b1ba6a1.jpg
Tapioca flour is made from tapioca root, and arrowroot flour is made from arrowroot.
Both do the same work of binding and thickening.
And of course tapioca is maravalli kilanggu.
Picture of tapioca:
http://farm8.staticflickr.com/7420/9...33ebda78_o.jpg
Picture of arrowroot:
http://farm8.staticflickr.com/7443/9...d6471b23fe.jpg
Tapioca Starch:
http://farm6.staticflickr.com/5509/9...f808f4d163.jpg
Madhu anneh, I hope I have given the answers to all your questions.
Ethu ellam NOV annanaal vantha vambu enakku:curse::curse:
annaa, pandan leaf or grass is an essential part of SE Asian cooking. The plant grows like weeds and is easy to grow. Take back a bunch when you are here and grow your own in India :D