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Roshan, nata de coco is a jelly like thing made from coconut water/coconut(not sure which one)... I've seen it in SG,MY but not in India... It usually comes in bottles, canned and even in huge tubs... It's very tasty to eat the sweetened ones as such...
thanks Dev. Naan enga adha kabul'la thEdurathu.. let me know if there's any other name.Quote:
Originally Posted by dev
Thanks Dev, for your nice post.
Apa semma saapaduthaan after your wedding.
My aunt will make a thengai paal kulambu.
I remember her powdering some dal to add to her kulambu.
I will find out soon and post. Thanks, Kugan98
Welcome to Kugan's kitchen Roshan.
Its a great honour to have you all in our thread.
Sorry I forgot to post the picture of nata de coco.
You can even do the pudding without the nata de coco.
You can use mango cubes instead.
Those who are not vegetarians can use 3 tsp of gelatine in stead of agar agar powder.
THANKS DEV, for the explanation.
Nata de coco is a chewy, translucent, jelly-like food product produced by the fermentation of coconut water, which gels through the production of microbial cellulose by Acetobacter xylinus. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including drinks, ice cream, puddings and fruit mixes. The product originates from the Philippines.
NATA DE COCO
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Roshan, enakku therinju verai per illai... K might be able to help you out...:) Kidaicha kandippa try pannunga...it has a very nice texture...
Aamam K... anubu thollaiyin uchcham appo thaan paarthen...:lol2:Quote:
Originally Posted by kugan98
Looking fwd to ur aunt's version of the thengai paal kulambu. The one I had din't have any dhal in it I believe...andha maathiri edhavadhu version kidaichaalum post pannunga...
BTW, made the aval puttu for pooja today... Turned out very well...Thanks a lot k...:)
Dev,kugan,Roshan:
nata in Spanish means cream. It must be coconut cream. Why they would use a Spanish name in Malaysia and Singapore is puzzling! :)
Thanks Dev, K and Rajraj uncle for the info. From the picture K has posted I could recollect that I have seen this in bufets in Bangkok hotels I have stayed. But I have never tried thinking it is somethign non veg :oops: ( I am a non-veg but it's quite risky having non-veg food in Bangkok and I mostly remain vegetarian when I am there.)
I think I can try the pudding without this item. K, please confirm.
Kugan Kugan you are simply amazing.
Such a super spread, your family must be very proud of you.
I have not thought in this line to entertain guests.
How many types of chutneys, wow.
Now you have given me an idea as to how to entertain guests.
Your sundals are all mouthwatering. What are the sweet offerings you make for the nine days.
My mom told me that on the 10th day too, you have to make something sweet to pray to bid goodbye to the Gods.
Roshan, Kugan has said that you can try the pudding without the nata de coco. You can use small mango cubes instead.
Rose
Roshan,Quote:
Originally Posted by Roshan
I think there is some confusion about nata de coco. I did a search and found out that chopped tender coconut is also known as nata de coco. You may use tender coconut with coconut water in the pudding. Nata de coco products come from Indonesia and China ! :)
If you want a guinea pig I will be happy to be one ! :lol:
Thanks uncle - now I remember something else. In bangkok once I thought of having tender coconut water and bought one from the street vendor and took it to the hotel to find some kinda jelly inside the shell. I tried a small piece and it was sweet but I did not like the taste. I think it is made out of both tender coconut and coconut water. That's how it looked like and tasted like.Quote:
Originally Posted by rajraj
:)Quote:
If you want a guinea pig I will be happy to be one ! :lol:
Uncle Rajraj and Roshan, the Nata de coco what we get in Malaysia is a chewy, translucent, jelly-like substance.
It is not coconut pieces. Its same like the picture that I posted.
Please forget the nata de coco and use mango pieces.
Try out and let us know the feed back.
Thanks uncle and Roshan, Take care, kugan98
Dev, my aunty confirmed that she adds some dal powders, otherwise it will be like sothi, watery.
She said that it will have the smell of spices.
She is a bit busy with prayers. Recipe will come soon.
Dev, I am so happy that your rava putu turned out well.
I know you are a very well versed cook.
Happy to be of little help to you.
Take care, Kugan98
Thanks Rose for your nice post.
Yes I do make sweet items for prayers.
Rose, I have posted 8 types of sundals.
Yesterday, I did brown black eyed sundal.
I will post the picture soon.
O.K now coming to the sweet items,
I made sweet aval putu, rava sweet putu, rice sweet putu.
sweet aapam, aval payasam, rava payasam, rava sweet pongal. kalkandu pongal, sakarai pongal.
On the 10th day, I made paal poli.
I have posted recipes for all the nine days sweet items in different threads. I will post the recipe for paal poli.
Thanks and take care, Kugan98
Well friends, this is the ninth day sundal.
Brown black eyed beans sundal.
well I did the basic way, skipping the grated coconut.
Thanks, take care, Kugan98
Brown Black Eyed Beans Sundal:
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kuganka,spread looks really superb.
U r great kuganka.
adikadi,inha mathri ethavathu oru party organise pannikitte iurkeenga.Kuganka kuganka thaan. :clap:
kuganka,waiting for the paal poli recipe.
[tscii]PAAL POLI
Ingredients:
1 cup all purpose flour
¼ cup of sooji
1 tsp ghee
Pinch of salt
Enough water
1 litre of milk
1/2 cup of sugar more if you like
1 tsp cardamom powder
1 tbs ground cashew paste
1 tbs ground almond paste
2 tbs of chopped roasted cashew nuts
Little saffron
Method:
Combine the flour sooji, salt and ghee.
Add water little by little and knead into a dough.
Like our chapathi dough.
Put it into a airtight container and keep aside for ½ an hour.
Now add the milk, sugar, cashew paste, saffron and almond paste.
Put it into a heavy based pot and boil the milk on low heat.
Simmer the milk until the milk is reduced a bit.
Roll out the dough into small puris.
Deep fry the puris, drain the oil well .
Now soak the puris in the milk.
Remove the soaked puris to a serving tray, pour little milk on top.
Garnish with the roasted nuts and serve.
Serve hot or chilled
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Thanks Aarthii for your nice post.
adikadi, intha mathri ethavathu oru party naan engeh organise pannikitte iurken.
Athaa varuthu, my duty to fulfill.
I do not mind if my health is fine.
Its all Gods grace.
Thanks and take care, Kugan98
Ok K... medhuva recipe post pannunga... I'm not sure abt the consistency of the kuzhambu...My friend used to pour it over dosai and take for her lunch... so it'll be fully absorbed and so taste n smell mattum thaan enakku theriyum...Quote:
Originally Posted by kugan98
Naan well versed cookaa...:rotfl: Me can cook decent food... maththapadi nalla saapiduven, food related topics nalla pesuven... avalo thaan... aval Puttu ellam namma just recipe supply and helping mom... verai endha riskum eduthukaradhu illai...:lol2:
Kugan all your recipes are very super.
I tried a few of your sundals.
Never tasted like that before.
Please start posting deepavali goodies early so that it will be easy for us to follow the recipes.
I will be doing your mutton varuval and chicken kulambu for this years deepavali.
hello nga kugan....ellaa items um snap of the finger la panidemudium nu irunthichina....neenga podura ovvoru items um snap panni snap panniye saapittuduvom....naanga ellaarum :noteeth: :noteeth:
try panninen nga onga corn sundal.....veryyyy different type of sundal nu solli solliye dish kaali aagidichi :noteeth: :noteeth: thanks nga!
uppadam recipe onga aunt kita kettu podareengala? they say its a very old recipe....when u get the time plzzz...thank u!
kugan/dev/selvi/aarthi/sudha/ellaarum paathirathai nalllaa urutineengala navarathiriku??? enakum satham kettuthu... :mrgreen: nm....epadi irukeenga?
adutha sundal ksen avangaloda recipe thaanga kugan...........:-)
Dear Gulabjamun, thanks for your nice post.
Please try out the recipes and post us your feed backs.
That will encourage others to try out the recipes.
As for Deepavalli goodies, I have posted most of the recipes in threads 1, 2 and 3 I believe.
I will try to give you the link if you can specify the recipe.
Or take a slow stroll along the index :lol:
Thanks and take care, Kugan98
vaanga vaanga kugan...:-) gm to u!
Good morning Suvai, I remember my grandma cooking the uppadam. She will fry rice and powder it to be added to the kulambu. I will get the exact measurement from my aunt.
Ungga beetroot cutlet too is waiting.
All will come Suvai. Try the paal poli.
Thanks and take care, Kugan98
kugan,
paal poli is tempting us. tried spring rolls in the weekend, i didnot get anything to taste. kids liked it very much. thanks a lot
Kugan I tried your paal poli at once.
So simple to make and so tasty.
In our house they said it should be called paal puri :lol:
Kugan you have given me an idea of how to make soft puris.
In future I will be making puris with this measurements.
They turn out soft and white in colour.
Danks, danks for the nice recipe.
K, paal poli recipe super... senju paakren :)
K, paal puriku puri crispy-aa irukanuma(like the puris used for chaats) or should the puris be soft?... How long should we soak the puris/... will the puri be soft or crisp while serving?...
Kugan did your masala upuma, and kalkandu vadai for a potluck. It was a super duper hit.
It was something unusual from the normal food people bring.
I felt very proud when every one praised my cooking.
Thanks kugan all the praises are yours.
God bless you for giving us so many mouthwatering recipes. Hope you continue to give :lol: Rose
kuganka,paal poli looks great.
Kuganka tried ur ingi thayir recipe.I found the smell of ginger a lot in the dish while having it along with sambar rice.
i found it to be lil spicy too.can u tell me where i might have went wrong?
K, 2 non veg recipe requests...:oops:
Egg achar(malaysian style) and coriander chicken recipe irundha post pannunga...
Madhu, thanks for your nice post. Try the paal poli when you have the time. Thanks and take care, Kugan98
Thanks Selviem for your nice post and the feed back.
I am glad that your children enjoyed the spring rolls. Try the paal poli when time permits. Thanks and take care, Kugan98
Dear Dev, the poli will be like our puris only.
It will puff up when you fry. It will not be very crisp.
You soak the fried polis in the milk for about 5 minutes only.
Then you remove them to a plate if you are not serving at once. You see the polis will become soggy.
While serving place two polis in a plate, pour the thick milk over and garnish with the nuts.
The paal poli tastes best if the milk is reduced to half while boiling. Thanks and take care, Kugan98
Gulabjamun, you can call it paal puri too.
Thats fast to try out so soon. Anyway it is a very simple sweet. Yes you can do puris with the same measurement of flour. They will turn out well. Happy trying. Take care, Kugan98
Rose, thanks for your nice feed back. It made me very happy.
Please try out other recipes too and give us the feed back.
Thanks and take care, Kugan98
Dear Aarthii, I felt very sad that your inji tayir was very spicy.
I do not know where you went wrong, maybe too much of ginger. Normally we use very young ginger for this recipe.
i always do this for every Ammavasai
I am posting the recipe again for you. I am very sorry. Kugan98
INGII THAYIR ( KERALA DISH )
Ingredients:
1/4 cup of freshly grated young ginger ( Less if you like)
4 green chillies
salt to taste
1 cup plain thick yogurt
1 tbs coconut oil
tsp mustard seeds
1 dried chillie cut into pieces
2 sprig curry leaves
Method:
Grind the ginger, green chillies and salt with 3 tbs
Of water, to a thick smooth puree.
Combine the smooth puree with the yogurt and stir well.
Heat oil in a pan, add the mustard seeds, when they sputter
Add the dried red chillie and curry leaves.
Remove from stove. Pour over the chutney and stir well
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Dev, anything for you anytime.
Your coconut i paal kulambu too is ready.
Thanks, Kugan98
EGG ACHAR
Ingredients:
5 hard boiled eggs
1 cucumber seeded and cut into strips
1 carrot cut into strips
1 big onion cut into rounds
2 long beans cut into 1 inches in length
2 red and green chillies slit
1 tbs chillie paste
1 tsp sesame seeds
3 tbs of vinegar
3 tbs of sugar
Salt to taste
Oil
To grind:
5 medium sized onions
5 pips garlic
1.5 cm ginger
Method:
Remove the shell from the hard boiled eggs.
Now fry the whole eggs in oil and remove. Keep aside.
Heat about 2tbs of oil, saut the ground ingredients
Till there is a good aroma.
Now add in the chillie paste and fry till oil rises from the spices.
Add in the cucumber, carrot, slit chillies and long beans, stir for a minute.
Add in the vinegar, sugar and salt. Add little water if needed.
Add in the fried eggs, stir for a minute add in the cut onions and
Sesame seeds. Mix well and remove.
Note: This dish is good for functions.
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Dev, something is wrong with the system, I cannot upload the pictures. I can only give the link. I will try uploading tomorrow. Thanks and take care, Kugan98