Isn't that some kind of Alcohol ? Or is it Kasaapu ? Sorry ennaku thamizh konjum weak :yessir:Quote:
Originally Posted by rajraj
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Isn't that some kind of Alcohol ? Or is it Kasaapu ? Sorry ennaku thamizh konjum weak :yessir:Quote:
Originally Posted by rajraj
Quote:
Originally Posted by sangeethabalaji
Dear Sangeetha, thanks for your nice post.
Thanks again for making my job easy, by finding the link for the rolls.
Kugan
Quote:
Originally Posted by sangeethabalaji
Sangeetha imm, fried rice and chillie yam looks very yummy.
Good you can try out your method, using the recipe as a guideline.
I will have to mail you the method to upload the pictures.
I too learned the very hard way, NOV anneh knows that:roll:
Please think positive your pictures are good, not an insult.
It is great to at least to try. Kugan
http://farm8.staticflickr.com/7407/9...c498d3b9fe.jpg
Quote:
Originally Posted by PARAMASHIVAN
kasappu = bitter ! :lol:
If you are after alcohol you will see it in everything ! :)
Quote:
Originally Posted by sangeethabalaji
Thanks Sangeetha try the sodhi and give us the feed back.
Kugan
Quote:
Originally Posted by rajraj
Rajraj uncle, thanks for your post.
Veepa leaves are kasappu, but the Chinese pavakkai is not that kasappu.
Thanks, Kugan
Quote:
Originally Posted by madhu
Madhu anneh, Madhu anneh:rant::rant:
I love petai sambal with nasi lemak.
Always buy it when ever we pass Bidor.
O.K coming to coconut burfi and coconut candy.
Madhu anneh, in India they do coconut burfi, using grated coconut, sugar, little ghee and little cardamom powder.
In Malaysia coconut candy is made with, evaporated milk, grated coconut, sugar,
butter, colour and little essence.
I will post the simple coconut candy recipe for you.
It will be very tasty, Kugan
Madhu anneh, here is a simple Malaysian coconut candy recipe.
Try it out anneh. Kugan
Coconut Candy
Ingredients.
(A)
115 ml evaporated milk
2 tbsp condensed milk
325g granulated sugar
(B)
375g grated coconut
1 tsp vanilla essence
1 tsp butter
A few drops red food colouring
Method.
Combine ingredients(A) in a wok and cook,stirring constantly, over a very low fire until sugar dissolves completely.
Stir in grated coconut and food colouring and cook until almost dry, about 30 minutes.Add essence and butter mix well to blend.
Grease a tray lightly with butter,and fill the tray with the coconut candy .Press the candy down firmly with a clean piece of plastic wrap,then set aside to cool slightly.
Then cut into neat slices,before it dries completely and hardens.Allow to cool completely before placing in clean air-tight jars.
http://3.bp.blogspot.com/-pwtmHLwqHl...onut+Candy.JPG
Quote:
Originally Posted by sudha india
Dear Sudha, thanks for the nice poem that you posted.
Yes, waiting for the day to cook it.
Kugan
Quote:
Originally Posted by Madhu Sree
Thanks Madhu Sree for your post.
Thanks for encouraging our Sangeetha to cook more:yes:
Thanks again, Kugan
Quote:
Originally Posted by PARAMASHIVAN
It is o.k P.S Tamby, we all learn from our mistakes.
Another thing "kasapu is one word, there is another word kasaapu"
Uncle you only must explain that word.:-D
Kugan
Another Western dish by the young chef.
CHOCOLATE PUDDING
Ingredients:
(A)
2 tsp agar agar powder
½ cup boiling water
(B)
½ cup full cream milk
¼ cup heaped cocoa powder
¼ cup custard powder
(C )
1 ½ cups full cream milk
¾ cup fresh cream or evaporated milk
1 tbs chocolate chips
1 tsp vanilla essence
(D)
1 tbs chocolate chips to garnish
Method:
Mix together the ingredients in (A), stir well and keep aside.
Mix together all the ingredients in (B).
See that there are no lumps, keep aside.
Heat in low flame all the ingredients in ( C ) in a non stick pot.
When it comes to a boil, add in the (A) mixture, give a good stir.
Add also the (B) mixture, mix well and boil for about 5 minutes.
The mixture should coat the back of the spoon.
Remove and pour it into individual pudding moulds, or into 1 container.
Sprinkle the 1 tbs of chocolate chips on top.
Let it cool and refrigerate it for about 3 hours.
Can be served with sliced fruits or fresh cream/
http://farm4.staticflickr.com/3792/9...1b5a1310_z.jpg
Quote:
Originally Posted by petston
Welcome to the forum Petston.
The Meghana Special Biryani that is served in that hotel, I believe is their secret recipe.
I have not seen or heard about that recipe.
So I am very sorry to disappoint you.
Thanks, Kugan
Thanks uncle, I heard the term "kasaapu kadai" many times from tamil movies, so I thought they were referring to a bar or something :)Quote:
Originally Posted by rajraj
Quote:
Originally Posted by kugan98
Lol, He explained it well :lol:
You know what 'kasaappu' means? I thought you were a vegetarian! :lol:Quote:
Originally Posted by PARAMASHIVAN
kasaappu kadai = butcher shop ! :)
KK and everyone - nalamaa?? KK engeyo poyidichi! Great!!!
Happy Independence Day friends. In honor of the day, K will give you the recipe for this colorful Tapioca Bingka... a Malaysian favourite :devil:
http://25.media.tumblr.com/tumblr_lp...bsmeo1_500.jpg
I am a vegetarian :x :)Quote:
Originally Posted by rajraj
Oh :oops: :oops:Quote:
Originally Posted by rajraj
I wish the forum members a happy independence day.
Madhushree thanks for the encouragement. :notworthy:
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
Thanks NOV anneh for your nice reply.Quote:
Originally Posted by NOV
If plants are allowed these days, it is better to take home a bunch.
My aunt has it growing in her house in Chennai
Thanks, Kugan
Quote:
Originally Posted by NOV
NOV anneh thanks for the recipe.
No method and title, so I just mixed the ingredients.
Patted in a pan and baked it.
It was a bit soft, is because of the banana and apple sauce.
Thanks NOV anneh for the diet recipe.
http://farm3.staticflickr.com/2888/9...87081b6dcf.jpg
Malaysia is famous for it's sambals. Try this potato sambal.
Thanks,Kugan.
POTATO SAMBAL
Ingredients:
2 tsp oil
250 grms baby potatoes, boiled and skin peeled
To Grind To A paste:
7 dry red chillies soaked and squeezed.
5 small shallots
5 pips of garlic
2 tsp of vinegar
Salt to taste
2 tbs oil
Method:
Heat 2 tsp of oil in a non stick frying pan.
Add the peeled potatoes and sauté over low flame for about 3 minutes.
Keep tossing the pan so that the potatoes become golden brown. Keep aside.
Heat the 2 tbs of oil in the non stick pan, add in the ground chillie paste.
Cook on low flame till the raw smell goes, add in the roasted potatoes.
Toss lightly with a fork till the potatoes have coated with the paste.
You can sprinkle little hot water if needed.
Remove and serve with steaming rice.
NOTE: you can cube boiled big potatoes, if you cannot get baby potatoes.
http://farm4.staticflickr.com/3782/9...493125bd_z.jpg
:shock:Quote:
Originally Posted by kugan98
http://i290.photobucket.com/albums/l...ou-amazing.gif
thanks Nov Anna and K for the steaming cake and banana oats cookie recipes. cha always i have banana at home but not today sad sad. i have the apple sauce too. anyway will buy and make it soon. it is so useful for me i love desserts without sugar. steaming of the cake is interesting to me. and the outcome is mouthwatering.
can the same be done using Yuca K? I havent seen this tapioca in common, but here every supermarket has yuca.
potato sambol looks mouthwatering. i did ur egg sambol and sothi for this weekend. sothi was mild and the sambol was spicy so both went excellent. but made the sothi with wat ever vegges i had .For health reason my sothi was full of veges but tasted good with the combo.
Attachment 2507
sangeetha: Yuca/yucca is tapioca, also known as cassava. We have tried boiled yuca/tapioca as we do in India! :)
http://sphotos-h.ak.fbcdn.net/hphoto...65034958_n.jpg
Rakhi greetings to all my sisters in Kugan's Kitchen
KUGAN'S KITCHEN WISHES ALL ITS BROTHERS
A VERY HAPPY RAKSHA BANDHAN
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