Suvai, just happened to stumble upon sugarySpice's version of surul appam... http://sugaryspicez.blogspot.com/2009/05/kueh-dada.html
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Suvai, just happened to stumble upon sugarySpice's version of surul appam... http://sugaryspicez.blogspot.com/2009/05/kueh-dada.html
thanks superspiczy , i will try to look it up in the store
kugan ka thanks for the spicy butter milk. :)
Me too eagerly waiting for the puli curry , havent taste one though
Kugan nga!!
Thank u thank u...yesterday i read the recipe in a hurry when i saw egg....
Will try it out.....but pandan is not available here....but athu ilaama senji parkaren....but why is it so green...is the pandan leaves or the green coloring?
patani recipe looks veryyy yummy kugan...try pannitu solaren kandipaga. thank u also for the neermor....piditha oru drink :-)
kugan nga....oru recipe request....somaasi ;-) with thengai pooranam plz plz....enaku rombbbba pidicha sweet nga! :-)
Dev ngo.....nov put up the picture in paatuku paatu :mrgreen:
superS.......& selvi...nithi......hope all is well.
Dev ngo...u got us all curious now with yr "puli curry " recipe...;-)
Dev....thank u nga for giving the link of superS for the surul aapam.....they look exactly like kugan & nov posted.......:-)
Thanks thanks everyone.
Suvai you add a little green colour along
with the pandan juice. You get good green colour.
Thanks kugan98
[tscii]Here comes the PULI CURRY.
VENGAYA PULI CURRY
Ingredients:
10 small shallots, whole
5 pips of garlic, whole
2 dry red chillies cut into pieces
Little tumeric powder
Little asafoetida powder
1 lemon size tamarind soaked in 4 cups of water
2 tbs masala powder add water to make a paste
½ tsp mustard seeds
½ tsp fenugreek seeds
½ tsp urad dal
1 sprig curry leaves
2 tbs gingelly oil
Salt to taste
Method:
Squeeze out the juice from the tamarind and keep aside.
Heat a wok, add in the oil, mustard seeds, urad dal and fenugreek seeds.
Add in the onions, garlic, red chillies and curry leaves.
When the onions turn little brown add in the masala paste,
Tumeric powder, asafoetida powder and salt.
Stir fry the ingredients until oil separates.
Now add in the tamarind juice, let it boil on low flame till the raw small goes. Once the curry is slightly thick, remove and serve with rice.
Note: You can use coconut milk if you want.
The consistency of the curry is your choice.
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Immm I can hear Dev murmuring, enna masala podi.
Ippadi pidi kudukaam sollurangga.
Here is the masala podi.
MASALA PODI
100 grms coriander seeds
100 grms dry red chillie
15 grms cumin seeds
10 grms pepper corns
20 grms channa dal
20 grms toor dal
3 grms mustard seeds
3 grms asafoetida
10 grms urad dal
1o grms rice
5 grms curry leaves
5 grms fennel seeds
Method:
Dry roast each ingredient separately.
For dry chillie and curry leaves use very little oil and roast.
When it cools , dry grind all the items finely.
Store in an air tight container
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[tscii]
Here is a simpler version of the puli curry
PULI KULAMBU
Ingredients:
1 lemon sized tamarind extract the juice (this forms the gravy)
4 pieces garlic
10 small onions
2 green chillies slit
¼ tsp tumeric powder (
2 tsp chillie powder ( add little water to the three powders to make
2 tsp coriander powder ( into paste
½ tsp fenugreek seeds
1 tsp mustard seeds
1 tsp urad dal
2 dry red chillies broken
A pinch of hing
Curry leaves
Oil if possible gingelly oil
Salt to taste
Method:
Heat a pot. ( I have clay pot for this )
Add about 2 tbs of oil. Add the mustard seeds, urad dal
And fenugreek seeds.
Now add the onions, garlic, red chillie and curry leaves.
After the onions turn golden, add in the paste.
Fry all items in oil till the raw smell goes.
add in , tamarind juice and the
Slit green chillies. Add salt and hing powder.
Cook it on a slow heat. Once the kolambu is thick,
Remove and serve with steaming white rice.
Note: you can add any one vege of your choice and call it
That puli kolambu. E.g vengaya puli kulambu, brinjal puli
Kulambu and so on.
[tscii]
PALAK RAITHA
Ingredients:
300 grms palak leaves, chopped fine
5 tbs of yogurt or more
2 tsp coconut scrapings
1 tbs sour cream ( optional)
Salt to taste
To Season:
½ tsp mustard seeds
¼ tsp cumin seeds
1 tsp urad dal
3 green chillies chopped fine
1 small shallot chopped
2 tsp oil
Method:
Drain all the water from the cut palak.
Heat a wok, add the oil and the seasonings.
Stir nicely, add in the cut palak and the salt.
Cook till the palak just gets wilted.
Remove and cool. Now add in the yogurt, sour cream
And the coconut. Mix well, chill before serving.
Goes well as side dish for rice.
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Kugan, thanks for the tiger recipes and the podi recipe...try pannitu solren...
BTW, the puli curry I've had used to have mixed vegs & coconut milk in it... can we use ur recipe to make something like tht or is it a diff recipe... I guess ur VENGAYA PULI CURRY can be used for mixed veg puli curry too...enna solreenga...
itha enga oorula vengaaya vendhiya kuzhambunu solvaanga :) :slurp:Quote:
Originally Posted by kugan98
Dev, I have written in the recipe that if you like you can use coconut milk and any vege of your choice.
Normally they will use vendi, radish or brinjal.
I did not use coconut milk for healths sake.
Normally in the stalls they will use coconut milk to make it tasty.
They also add a bit of aji-no- motto.
Thanks. Kugan.
Ok Kugan... the one I used to have will have mixed vegs like carrot, beans,cauliflower, brinjal etc...I'll try using coconut milk & let u know...
Dev, I am no expert in cooking.
Just learnt from here and there.I have not heard puli curry with englsh veges. Post your version, let me learn too.
Thanks. Kugan.
[tscii] The month of Aadi is coming soon. The first day is a Friday.
I do maa villku and offer prayers on all the Aadi fridays.
MAA VILLAKKU
Ingredients:
300 grms rice soaked
150 grms fine brown sugar
2 tbs honey
2 tbs coconut scrapings
2 tbs ghee
½ tsp cardamom powder
Method:
Soak the rice for about ½ an hour.
Drain well and spread on a cloth to dry a little.
Grind the rice in a dry grinder and sieve the flour.
Add the brown sugar , honey, coconut scrapings
And the cardamom powder. Add little ghee if you need it to bind the flour.
Mix well and shape this dough into a lamp.
Put it on a plate, pour ghee and place a wick.
Put it in your alter and light the wick.
Offer prayers to God.
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:clap: :clap:
ahaaa kuzhambu looks tasty....thanks for the podi recipe too kugan nga!!!
the curry u make looks perfect color maybe the puli we get here makes the curry a little brownish.....yrs surely looks more appetizing ;-)
madhu...i think the podi makes the difference...if u notice....the proportion & ingri are different than what i use for sure....
kugan veedu pakathu veeda irunthichinaa...thinam cooking demostrationku...i will be present....i am sure i can see dev/madhu/selvi/superS /nithi...& all looking into this thread putting their hands up..... :mrgreen:
thank u for the maavilaku recipe also kugan nga
Thanks Suvai for your kind words and compliments.
Kugan, wht I used to do is season mustard,fenugreek & curry leaves...add some onions & saute...add lil tomato,turmeric & saute till pulpy... add vegs of choice, water & cook till 1/2 done... add tamarind juice, baba or selvi brand puli curry masala ,slt & cook further till vegs are almost done...atlast add coconut milk & cook on low flame until it starts to simmer... tht's it...one of this brand's puli curry masala has tamarind in it...I don't remember which one...so just chk the ingredients before adding tamarind juice & adjust accordingly...the taste of my puli curry depends compltely on the masala powder...
Adding tomatoes is optional...U can use meat masala too... both taste good... I used to make veg dhalcha using meat masala(Baba brand) & it will be good too...
Thanks Dev, I will try it out.
We do get Baba's powders here.
Thanks. Kugan98
Tomato rice, this recipe belongs to my dearest uncle Hemantji.
After trying out his recipe I never cook any other style
Thanks uncle for the nice recipe.
--- Tomato Rice ---
TOMATO RICE
Rice 1 cup Tomatoes 300 gms. Onions 3 nos.
Ginger 1.5"Piece Garlic 8 to 10 cloves Shelled Peas 1/4 cup
Carrots 1 no. Curry leaves 2 sprigs Green chillies sliced 4 to 5 nos.
Mustard seeds 1/2 spoon Jeera 1/2 spoon Cloves 6 to 8 nos.
Cinnamon stick !" 4 pieces Chilli powder 2 spoons Turmeric powder 1/2 spoon
Oil 3 ladlefuls Salt to taste Black Pepper powder 1/4 spoon
Garam Masala Powder 1 spoon
Cook rice in a manner where all the grains are separate .Take care to add a spoon of salt when you are cooking rice. Set aside the cooked rice. Dice Tomatoes in small 1/4 " pieces , shred Ginger ,cut Garlic in very small pieces ,shell the peas and dice the Carrots in small pieces. Also cut Onions in small pieces.
Now take half the quantity of oil in a kadai and set it on medium heat, add Mustard and Jeera seeds and when the Mustard starts to crackle, add Tomatoes and stir fry on medium heat till the Tomatoes start leaving oil. Now add Diced Onions and stir fry till Onions become Translucent and soft, now add cut Garlic and Shredded Ginger and fry in the Gravy for three to four minutes. Finally add 1 spoon of Garam Masala to Tomato mix and set it aside after frying the Garam Masala for fifteen to twenty seconds. Some people prefer to fry Garlic first and later add Tomatoes and Onion, but I am not of that view.
Steam cook Carrots and Peas after adding a bit of salt and sugar to retain the natural colours
At this stage, add salt, Chilli powder, Turmeric powder, Black pepper powder, Green Chillies and curry leaves. Heat the mixture for about two minutes. The consistency of Tomato Gravy should be thick like Puliohara Gojju.
Now when the Tomato Gojju is medium cold, take one ladle of oil in a Tempering ladle and add cinnamon and Cloves and heat. When the cloves start puffing, pour the tempering in Gojju.Mix it well and finally start mixing Vegetables and Tomato Gravy and Rice layer by layer. Finally mix the whole thing thoroughly and reheat in a large mouthed Vessel with steam only. Your Tomato Rice is ready.!!! Serve piping hot.
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at ur own risk...hehehe... :wink:Quote:
Originally Posted by kugan98
[tscii] Try this cluster beans priyal
CLUSTER BEANS PORIYAL
Ingredients:
300 grms cluster beans cut into small pieces
2 tbs channa dal soaked
2 dry red chillies broken
1 tsp sambar powder
¼ tsp tumeric powder
4 tbs coconut milk thick
1 tbs oil
1 onion sliced
½ tsp mustard seeds
½ tsp cumin seeds
1 sprig curry leaves
Salt to taste
Method:
Heat a wok with oil, add in the mustard seeds and cumin seeds.
Add in the soaked channa dal, onions, curry leaves and red chillies.
Sauté well, add in the cut cluster beans, sambar powder
Tumeric powder and salt. Stir well, sprinkle little water, close
The wok and let it cook for 5 minutes on low flame.
Remove the cover , give a good stir add in the thick coconut milk.
Stir nicely again, the milk will be absorbed.
Remove and serve as a side dish.
Note: you can use coconut scrapings instead of the milk
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Dev, I called up Baba's company and asked for
puli curry masala. They said they do not have
such item in their company.
I do not think we have Selvi brand in Malaysia.
Let me try with fish curry masala or meat curry
masala. Thanks. Kugan98
[tscii]
Dev, here is the mixed vege you asked.
Hope this is the one.
MIXED VEGES IN COCONUT MILK
Ingredients:
200 grms cabbage sliced
4 long beans cut into 1 ½ inches long
1 long purple brinjal cut into 2 inches in length
2 potatoes cut into lengths
2 tofu fried and cut into cubes
3 red fresh chillies sliced
1 big onion sliced
4 cups of thin milk from 1 coconut
1 cup thick milk from the coconut.
Salt to taste
2 tbs oil
Lime juice to taste
To Grind:
5 fresh red chillies + 3 bird’s eye chillies
5 shallots
3 garlic
3 serai or lemon grass
1 inch galangal
1 inch fresh tumeric
Method:
Heat oil in a wok, add in the ground paste.
Sauté well till there is a good aroma and oil separates.
Add in the onions, fresh chillies, potatoes, long beans
And brinjals. Add in the 4 cups of thin milk, cook for a minute.
Now add in the cabbage and tofu and salt.
When the veges are cooked add in the thick coconut milk.
Give one boil and remove. Add lime juice.
Note: normally this kuah is made during the festival
It is served with the cubed rice, along with chicken rending.
I have ommited fresh prawns, and also they add suhun, a type of noodles, soya sheets called fucuk and also preserved soya beans
Called tempe.
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Kugan, U r right... i just checked the grocery store I used to buy grocery & they have puli curry masala only in selvi brand...
http://www.selvionline.com/productsl...4&selection=23
Thanks to my poor memory for the confusion... sry for giving u wrong info...it's more than a yr since we left SG...so I guess my sys is cleaningup redundant info from my memory...;)
Anyway, if u happen to visit SG, do give Selvi's rasam pwd & puli curry pwd a try...:)
Kugan, the mixed veg curry looks exactly the same... :slurp: now I've to go hunting for fresh turmeric here... Thanks a lot for the recipe... I'll try it as soon as I get fresh turmeric...they don't usually sell fresh turmeric in my place..so it would be a task finding it... or I guess I can always grow my own turmeric... :think:
yes... all of u are right.. selvi brand only has that. But baba is still the best!!!
superspiczy
Sardine Bread Rolls
Ingredients:
1 can of Ayam Brand Sardine- Clean the fish
1 large Onion- Sliced
1tsp Ginger & Garlic paste
1tbsp Lemon Juice
3tsp Chilli powder
salt
oil
Bread Loaves- trim the sides
1 egg- well beaten
Method:
In a pan of hot oil, add in the onions, ginger & garlic paste and saute it till nice aroma and onions turn golden brown. Add in the chilli powder and a little bit of water. let it boil well. Add in the salt and lemon juice.Letit boil another 5mins. Lastly add in the sardine and let it cook well. The sardine has to be very dry and remove from heat and let it cool.
In a frying pan, add enough oil for deep frying. on a board, place the bread, add abit of the sardine and roll it nicely and deep it into the beaten egg and fry it till golden brown. Drain oil and serve it with a cup of hot tea.
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Thanks Superspiczy for the bread rolls.
I am sure it will make a good tea snack.
Thanks Kugan98
[tscii] Try this Rava kichadi.
RAVA KICHIDI
Ingredients:
300 grms rava
100 grms moong dal
2 green chillies cut into small bits
½ tsp pepper crushed
1 tsp cumin
1 tsp young ginger cut into bits
a pinch of asafeotida
10 cashew nuts fried in ghee
4 tbs ghee or oil ( less or more as it suits you )
salt to taste
21/2 cups of water
Method:
In a tablespoon of ghee, fry the rava till you get a good aroma, remove.
Dry roast the moong dal till you get a good aroma.
Boil it in water till its fully cooked, but still retains its shape.
In a wok,add 2tbs of ghee.
Add the pinch of asafeotida, followed by the cumin, crushed pepper,
Green chillies, and ginger. Fry for a second and add 21/2 cups of water.
Let it boil. When it boils, add salt and the cooked moong dal.
Now slow the fire, and add the rava little by little, and cook
Till its cooked. Add the last tablespoon of ghee and remove it.Garnish it with the fried cashew nuts.
Serve it with kara chutney.
KARA CHUTNEY
Ingredients:
a peanut size asafotida
half a tablespoon bengal gram dhal
half a tablespoon urud dhal
8 nos. red chillies ( more if you like hot or less )
one big onion
one big tomato
salt to taste
tamrind to taste
oil
method:
In a kadai put one tablespoon oil. Fry asafotida,bengal gram dhal,urdu dhal, red chillies,separately.Cut the onion and tomato into big pieces and fry in a teaspoon of oil till the raw smell goes. Add tamrind and salt to it and grind all the above to a fine paste.
No need to temper.
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Kugan, nice recipe... we call it rava pongal here...
Dev,here is how I make rava ponggal
SWEET RAVA PONGGAL
Ingredients:
1 cup rava roasted with 2 tsp of ghee
cup channa dal lightly roasted and boiled till soft.
5 cashew nuts roasted in ghee
10 raisins roasted in ghee
tsp cardamom powder
1 cup sugar
cup coconut scrapings optional
3 tbs of ghee
3 cups water
A pinch of salt.
Method:
In a wok add the ghee, when it is a little hot add in the water
And the channa dal and allow the mixture to boil.
Slow the fire and add in the roasted rava little by little
Stirring all the time. Once the rava is cooked, add the sugar
The cashew nuts, the raisins and stir continuously till
The sugar melts and one boil comes.
Add the grated coconut, and cardamom powder, mix nicely.
Remove from stove when it comes to thick consistency.
Serve hot or cold.
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oh, u make sweet pongal as well using Rava... I've only tried the kara pongal using rava... also ur sweet pongal is a lil diff-using channa dhal... will try it sometime...
Try it out Dev, when you have the time.
Thanks Kugan98
[tscii]
Superspiczy here is a chicken recipe for you.
Of course I used mock chicken.
HONEY CHICKEN
300 grms chicken pieces
Oil to fry
Salt to taste
3 star anise
2 cardamoms
2 young pandan leaves sliced very fine (optional) (A)
2 lemon grass smashed
2 sprigs curry leaves
½ inch ginger sliced fine
2 pips garlic chopped
1 big onion chopped
1 tbs chillie powder
2 tbs coriander powder
2 tsp cumin powder
3 tbs chillie sauce
3 tbs tomato sauce
2 tbs honey
20 grms sesame seeds roasted
1 tbs lemon juice
Salt to taste
2 tbs oil
Method:
Marinate the chicken with salt and fry chicken until semi cooked.
Heat oil in a wok, and fry the ingredients in (A) until the pandan leaves are crisp.
Then add in the ginger, garlic and onions. Sauté well.
Add in the half cooked chicken. Stir well.
Add in the chillie, coriander and cumin powders.
Add about ½ a cup of water and salt.
Bring to a boil, add in the chillie sauce, tomato sauce,
Honey, and lemon juice, add salt if needed.
Cook in slow fire until the dish is dry. Remove and
Sprinkle with the roasted sesame seeds
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[tscii]Imm why the thread seems to be very quiet?
Here again Superspiczy lemon mutton foryou.
As before I made it with mock mutton.
LEMON MUTTON
Ingredients:
250 grms mutton pieces
½ tsp tumeric powder
Salt to taste
1 sprig curry leaves
2 tbs cut coriander leaves
1 tbs lemon juice or more to taste
2 tbs oil
To Grind Fine:
2 tbs coconut scrapings
1 tbs cumin seeds
1 tbs black pepper
2 one inch cinnamon sticks
4 cloves
1 big onion chopped
½ inch ginger chopped
5 pips garlic
5 dry red chillies
Method:
Put the mutton with the tumeric powder and salt
In a pot, add little water and cook till mutton is cooked.
Or you can pressure cook the mutton for 2 whistle.
In a wok, add the oil, curry leaves and the finely ground paste.
Cook stirring till oil seperates. Add in the cooked mutton.
Cook till the gravy is thick, add in the lemon juice.
Remove and garnish with the cut coriander leaves.
Serve with rice or chappati.
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[tscii]
POTATOES IN CREAMY MASALA
Ingredients:
300 grms potatoes boiled and cut into cubes
2 bay leaves
1 big onion chopped
4 garlic pips mashed
1 inch ginger minced
1 tomato chopped
2 green chillies chopped
1 tsp coriander powder
Little garam masala powder
Little tumeric powder
4 tbs curds
¼ cup green peas
Salt to taste
1 tbs oil
Little cut coriander leaves.
Method:
Heat oil in a wok, add in the bay leaves.
Now add in the garlic, ginger and onions.
Sauté nicely, add in the chopped tomato.
Add in the coriander powder, tumeric powder
And garam masala powder. Cook till the tomato
Turns muchy.
Now add in the green chillies and the boiled cut potatoes.
Add salt and stir nicely and slowly. Add little water if needed.
Now add in the curds and green peas. Cook for a minute.
Remove and garnish with coriander leaves.
Serve with rice or chappathi.
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