:shock:Quote:
Originally Posted by kugan98
Kugan akka, This is Sweet corns, my receipe was with Quorn (soya life cubes) so I dont think the way you made it would have tasted nice :oops:
I did not know Quorn was not available in Malaysia :oops:
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:shock:Quote:
Originally Posted by kugan98
Kugan akka, This is Sweet corns, my receipe was with Quorn (soya life cubes) so I dont think the way you made it would have tasted nice :oops:
I did not know Quorn was not available in Malaysia :oops:
My Malay friend served me vegetarian fritters with this sweet chillie sauce.
It was really very yummy, better than shop bought ones.
I borrowed some from her to take home:-D
Here is here recipe, try it out. Kugan
RED CHILLIE SAUCE
Ingredients:
20 fresh red chillies, deseeded and chopped
5 pips of garlic chopped fine
1 inch ginger chopped fine
1 cup vinegar
1 cup sugar
1 tsp salt
Method:
Grind the chillies, ginger and garlic using little vinegar.
Add this ground mixture in a non stick pan.
Cook on low flame for few minutes till the raw smell goes.
Now add in the remaining vinegar, sugar and salt.
Keep stirring in between every 10 minutes.
Cook on low flame till you get the correct consistency.
Taste for salt or sugar, remove and cool.
Put into clean bottles and use as you like.
Always use a dry soon to dish out.
http://farm8.staticflickr.com/7197/6...85a18381_z.jpg
Kuganka,antha sweet mixture recipe-a post pannunga please.
I love that mixture very much.
I have tasted it once or twice.
yes dev,neenga sollara mathiri antha mixture addictive thaan.
we all finished that whole packet in 1/2 hr.It tastes very yummy .
Thanks for the tip, K... I read it has a lot of medicinal value...
K, baking ellam ippo very rare... coz we have power very rarely in Tamil Nadu...:lol: ;) TN is in stone-age...:banghead:
hehehe... I'll have a spoonful everytime I enter the kitchen... I buy it very rarely coz of fear of weight gain...;)Quote:
Originally Posted by Aarthii
My mum does the same (but without the ginger :think: ) and it is really lovely to eat with nasi lemak! :yes:Quote:
Originally Posted by kugan98
and you know what, becos of the vinegar this sauce can keep months in the fridge (use cling wrap so that it doesnt evaporate).
"vegetarian fritters with sweet chillie sauce"...super starter and any time snack...will def try this recipe...inga thai veg fritters kidaikaadhu... namma ooru fryums ethavathoda saapidalaam...:think:
Aarthi, thanks for your nice post.
You and Dev are making me very anxious to taste the sweet mixture.
I will have to wait till July to try that:sigh2::sigh2:
I have asked Sumi to find out from any one she knows.
Thanks and take care, Kugan
Dev, a friend of mine sent me this, she said she found it in the "sri sri ayurvedic site"
Thanks to the site. Also thanks to my friend. Kugan
A special herb which gives light inward-this herb was used by vallalar to get his body immortal: There are 3 different spcies again. Blue, White and Yellow.
Manjal Karisalankanni Keerai :
The Botanical name : Eclipta alba
Tamil name : karisalankanni
.Medicinal Value: It acts as a livertonic,chlolagouge,emrtic,purgative,deobstruen t,hepictonic
Specially recommended in the treatment of Constipation, Eye defects, Jaundice, Enlargement of liver, Spleen disorders, Skin diseases, Hair fall and Premature graying of hair.
Ingredients:
1 bowl full (leaves alone)
small Onion 1 large chopped
Country tomatoes 2-3 chopped
Garlic 8-10 semi crushed
Green chilies 3 finely chopped
Thoor Dal 1 small cup
Salt
Turmeric powder 1/2 spoon
Oil 1 cup
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Urad dal 1/2 spoon
Curry leaves few.
Method:
Pressure cook thoor dal with salt...till tender for about 3-5 whistles. Set aside.
In a pan heat few spoons of oil. Add greens and fry them for a while. Add enough salt...cover and cook for 3-5 minuted.Then in earthen pot(mann-chatti) coarsely grind greens and dal together.
In a separate pan. Heat oil. Add green chilies, garlic, small onions and tomato....fry them till tender. Further add salt, turmeric, Cover and cook till they form a thick gravy.Now add greens+dal paste to this gravy and cook over medium heat for about 4-6 minutes.
In a separate pan...heat oil. Add mustard, cumin, asafoetida, curry leaves, chana and urad dal. Let it pop and splutter well. Run this seasoning over the gravy.
Serve this gravy along with plain rice. Run a spoon full of ghee to go with your rice! Enjoy!
http://4.bp.blogspot.com/_yI3zZdUU9m...i%2Bkeerai.JPG