Printable View
my favourite tofu recipe is vietnamese banh mi
i couldn't find a good recipe video for banh mi on youtube - this is the closest i found. basically, follow the recipe but reduce the quantity of onion/mushroom and use grilled tofu instead. also add some soy sauce to the recipe.
https://www.youtube.com/watch?v=fDwOhvHsnR8
Thanks Mexico meat, I have Eaten similar stuff like this in Cambodian places over here, didn't realise it had Tofu, I just thought it was thick egg noodles, loved it with Chili Oil!
கொலஸ்ட்ராலை குறைக்கும் “நட்ஸ் பிரியாணி”
கொலஸ்ட்ராலை குறைக்க, இதய நோய்களை தடுக்க என பல்வேறு மருத்துவ குணங்களை கொண்டுள்ளது நட்ஸ்.
சிறுவர்களோ, பெரியவர்களோ நொறுக்குதீனிக்கு பதிலாக பாதாம், பிஸ்தா, வால்நட் போன்ற நட்ஸ் வகைகளை சாப்பிடலாம்.
குறிப்பாக தினமும் 15- 20 கிராம் வரை சாப்பிடலாம்.
பாஸ்பரஸ், தாது உப்புக்கள் அதிகம் நிறைந்துள்ள பாதாம் பருப்பை உட்கொண்டால் ஜீரண சக்தியை அதிகரித்து செரிமானத்தை துரிதப்படுத்துகிறது, இதயத்தின் நண்பனான பாதாம் நீரிழிவு நோயாளிகளுக்கு ஏற்ற உணவு, புற்றுநோய் வருவதையும் தடுக்கிறது.
இப்படி பல்வேறான மருத்துவ குணங்களை கொண்ட பாதாம் மற்றும் முந்திரியை வைத்து சுவையான பிரியாணி செய்து சாப்பிடலாம்.
தேவையான பொருட்கள்
முதலில் பாசுமதி அரிசியை (250 கிராம்) 15 நிமிடம் ஊற வைத்துக் கொள்ளவும்.
இஞ்சி (ஒரு சிறிய துண்டு), பூண்டு (8- 10 பல்), மிளகாய் தூள்- தனியா தூள் (தேவையான அளவு), சோம்பு- பட்டை- கிராம்பு- ஏலக்காய் (தேவையான அளவு), தேங்காய் துருவல் (2 டீஸ்பூன்) போட்டு அரைத்துக் கொள்ளவும்.
வெங்காயம் (ஒன்று), தக்காளி (இரண்டு) பொடியாக நறுக்கி வைத்துக் கொள்ளவும்.
செய்முறை
முதலில் பாத்திரத்தை அடுப்பில் வைத்து எண்ணெய் ஊற்றி நறுக்கி வைத்துள்ள வெங்காயம், தக்காளியை போட்டு வதக்கவும்.
இதனுடன் உப்பு, மஞ்சள் தூள் சேர்த்து அரைத்து வைத்துள்ள விழுதை போட்டு நன்றாக வதக்கவும்.
பின்னர் இதில் 2 கப் அளவு தண்ணீர் ஊற்றி, கொதித்ததும் அரிசியை போட்டு வேக வைக்கவும்.
வெந்ததும் நெய்யில் பொன்னிறமாக வறுத்த பாதாம் மற்றும் முந்திரியை சேர்த்து கிளறினால் சுவையான பிரியாணி ரெடி.
பாதாம் மட்டுமின்றி உங்களுக்கு தேவையான நட்ஸ் வகைகளும் சேர்த்து பரிமாறலாம்!!!
Hello nga mappi....nalla irukeengala.....just read that you tried the mochai side dish I made....glad you liked the taste...mmeat hello nga....neenga kandipa try panni paaunga....you cannot go wrong with the taste... ;-)
mappi..nga I tried yr pasta recipe with spelt flour penne.....neenga sonna spices ellaaam pottu...........oru new marriage eh panniten bowl la :noteeth: :noteeth: that is a good recipe to keep.....thank you nga.
I tried this milagu sadam....as neivediyam....it turned out very well....& extremely simple.....cooked rice....ofcourse u have to add a tsp nallennai oil to fry the following sperately....red chilllie....black pepper.....ulunthamparupu....perungayam....a few curry leaves....
allow the fried stuff to cool.....then you powder it with enough salt & mix it in rice...now comes the most imp par....in a kadai...a few tsps. ghee :noteeth: ....fry mustard seeds...& jeera... now add in the rice & the ground powder...( don't forget that the ground powder must be a bit coarse)....
i don't have specific measurements at hand....sorry...ellaaam kaN & kai & kaal aalavu thaango...:noteeth:
novvvv ngovvv.... podunga oru nalla dinner pic ;-)
PS....hope all is well.....ty for the nutty biriyani.....i have never used coconut for biriyani...interesting combo....have u made it??
Long time Suvai inga :) Nallama ? Since Kugan acca left, this section has become so quiet , hope she is ok :|Quote:
Originally Posted by suvai
Ennakku Saapdia thaan theriyum samaika therithu inga :lol2:
anna, anni, akka, thambi, thangachi, updates please
Fruit & Nut Cake
Preparation Time : 30 min
Baking Time : 1 hour
Ingredients (for about 750 gms of 1 piece cake) :
- 125 gms Butter
- 125 gms Powdered Sugar
- 125 gms egg (weighed without the shell)
- 175 gms all purpose Flour
- One pinch of Salt
- 1/2 (small) packet of Baking Powder, approx 6 gms)
- 80 gms of dried fruits (grapes, apricot, dates, …)
- 80 gms of dry white grapes marinated in ½ a glass og Rum
- 50 gms Walnuts,
- 50 gms Hazelnut
- 50 gms cashew nuts
- 70 gms tutti-frutti
[You can add much variety of Dry Fruits & Nuts]
- 100 gms of sugar coated whole Cherries (optional)
- Greaseproof paper, One Litre volume Alluminium Cake mould & an Oven
Making & Baking :
1/ Knead butter with powdered sugar. Add one half of the egg and mix well. Then, add the rest of the egg and mix well.
2/ Add baking powder to the flour with a pinch of salt and make a thick dough.
3/ Cut the Dry fruits into thin & tiny pieces and add them to the dough and mix well.
4/ Pour the white grapes marinated in Rum into it (ofcourse the Rum too). Mix them all gently by adding the nuts (Optional : the nuts can be broken into tiny pieces).
Indication : The dough should get thicker, then we are good to bake.
5/ Cover the inside of the cake mould with greaseproof paper and then pour the dough into it.
6/ Decorate the top with sugar coated cherries and Walnuts (optional).
7/ Pre-heat the oven to 170°C (thermostat 5-6) and cook for about 1 hour.
8/ Check regularly, mainly to see whether greaseproof paper sticking out of the mould is not getting burnt. If so, just cut those parts.
http://www.mayyam.com/talk/attachmen...6&d=1460668529
http://www.mayyam.com/talk/attachmen...7&d=1460668548
http://www.mayyam.com/talk/attachmen...8&d=1460668572
http://www.mayyam.com/talk/attachmen...9&d=1460668590
Today's Special Menu :
Starters : Thengai Poli
Main : Tamrind Rice with Masal Vedai & oven grilled potatoes (and a lot of Vethals & Appalams)
Desert : Pal Payasam and Fruits & Nuts cake with coffee.
mappi, super. awaiting the pics. i am sure nov would have had a padayal today.
having poor man's food - pavakkai + egg plant + potato sabjji wih roti :(
next week i will be staying home - planning to cook some of my favourite recipes.. starting from vandikara sambar also known as milagu paruppu sambar.
sorry MM, I fell sick and spent most of the days eating rasam saadham.Quote:
Originally Posted by mexicomeat
new year was no different - no padayal as I was not up to it at all.
But today, I had a nice meal after a long time of sambar, murungai keerai, cabagge kootu, cucumber pachadi and hot prawn sambal to revive my dead tongue. :)
https://scontent-kul1-1.xx.fbcdn.net...0e&oe=57722522
I am sure my friend would be very much interested in the Prawn Sambal. She often complains that I don't cook sea food, if you can give me the recipe, I can pass it to her - Kind of peace therapy (LoL).
And I am interested to note the Sambar recipe too.
Mexicomeat : your Sambar / mint chutney recipes please. Plus, Happy Week at Home.
Please check my blog Karthik. :)
http://cook-with-velan.blogspot.my/
super nov. hope u have recovered now.
i got some fresh gongura leavs, drumstick leaves and andhra red chilli. so decided to make andhra recipes..
made ragi mudda + gongura masiyal + chicken fry
gongura masiyal - i followed this recipe
https://www.youtube.com/watch?v=oECtoau2bM8
Strawberry Pie (tarte au fraises)
Made the first few of the Season :
http://www.mayyam.com/talk/attachmen...8&d=1462176476
Cracker crust layered with cream and topped with strawberries.
I have been cooking fairly quite a bit over the Labour Day holidays, but nothing traditional....
Egg Sandwiches
https://fbcdn-sphotos-g-a.akamaihd.n...b3e7dfd954b09c
Mee hoon for lunch
https://scontent-kul1-1.xx.fbcdn.net...53&oe=57A834B0
Kesari for tea
https://fbcdn-sphotos-h-a.akamaihd.n...8fadad2ad594df
Nasi Lemak, the previous day
https://fbcdn-sphotos-c-a.akamaihd.n...f1cc7ba5290ca8
Friday Lunch
https://scontent-kul1-1.xx.fbcdn.net...09&oe=579A6178
Traditional Pratta
https://scontent-kul1-1.xx.fbcdn.net...51&oe=57B35C00
Will post Pratta recipe step-by-step later. :)
Chef,
In Friday Lunch : What is that 'thogaiyal' next to appalam and also what greens are those in the gravy above the rice (Murungai !) ?
Thanks for Pratta Recipe, I am looking forward for the cutlet one too.
one of my fav recipe - used to have this a lot when i was in india
https://www.youtube.com/watch?v=c-CFjFWz9O0
It's pudhina thogayal and thavusa murunga keerai thannisaar.Quote:
Originally Posted by mappi
thavusa murungai keerai is like murungai but sweeter.
http://thumbs.dreamstime.com/z/pucuk...s-34234846.jpg
Make a soft dough of flour, ghee/butter/margarine, salt and water. (Originally wholemeal or aatta flour was used but I used white flour.)
Leave it to season at least 4 hours and then make small balls and coat with dry flour.
These need to be seasoned for another hour.
(Seasoning is required for white flour because of the gluten content. Aatta flour doesn't require seasoning.)
https://fbcdn-sphotos-g-a.akamaihd.n...94ed939ead1cc9
Roll it out as thinly as you can and then apply a layer of ghee/butter/margarine.
Remember to dust both rolling board and pin liberally with flour.
https://scontent-kul1-1.xx.fbcdn.net...9a&oe=57E796F0
Use a knife to make a slit from the centre halfway through. Start rolling outwards.
https://fbcdn-sphotos-f-a.akamaihd.n...438feb72b17e8f
Continue rolling until you get a funicular shape.
https://scontent-kul1-1.xx.fbcdn.net...9a&oe=57B71031
Stand it up.
https://scontent-kul1-1.xx.fbcdn.net...ad&oe=57A3316D
Using the palm of your hand, press it down firmly.
https://scontent-kul1-1.xx.fbcdn.net...15&oe=57AF5882
Do the same with the rest of dough.
Coat with flour.
https://scontent-kul1-1.xx.fbcdn.net...63&oe=57B7C5FA
Leave them to rest another hour.
https://scontent-kul1-1.xx.fbcdn.net...72&oe=579DE127
Roll out the dough into round shapes.
At this stage, dusting with flour is not required.
https://scontent-kul1-1.xx.fbcdn.net...ed&oe=57B02176
Cook both sides first. Then apply ghee/butter/margarine and continue cooking.
https://scontent-kul1-1.xx.fbcdn.net...ea&oe=57B4BB06
Each roti needs to be clapped between both hands, to loosen the layers.
Golden Paratta ready.
https://scontent-kul1-1.xx.fbcdn.net...51&oe=57B35C00
Serve with curry of your choice and with pickled onions. Enjoy!
https://fbcdn-sphotos-e-a.akamaihd.n...1deb2b54630447
OK, today I have decided to share my full meal with all of you.... please, vaanga saapidalaam! :mrgreen:
https://scontent-kul1-1.xx.fbcdn.net...7d&oe=57AA664C
is that for 2 persons or are you having double decker meal?
:lol2: my friend and I:)Quote:
Originally Posted by mexicomeat
Sent from my SM-G935F using Tapatalk
nov anna, do u have any good soya chunks recipe?
I'm not a fan of soya chunks, but if you Google for Malaysian recipes such as vegetarian mutton, chicken, kurma..... you'll get many recipes.
Sent from my SM-G935F using Tapatalk
1st Tandoori Barbecue of Summer 2016
http://www.mayyam.com/talk/attachmen...9&d=1465242457
I had Apollo fish in Sydney recently in a proper andhra restaurant - I love this dish (recipe below)
@mappi, i know you don't like fish - There is a restaurant in Melbourne called Dosa Hut that makes a goat variation of apollo fish called 'Chilli Goat', basically same recipe but use goat instead of fish. Try it.
https://www.youtube.com/watch?v=BdYzOMmpXUY
chilli goat (variation of apollo fish)
https://lh3.googleusercontent.com/-D.../w812-h541-no/
Thanks Mexicomeat, I will try preparing some, will let you know.Quote:
Originally Posted by mexicomeat
Fried Rice (w/o Egg)
Rice preparation : Rice 1 Azhaku (approx 175 gms)
Method 1 : Cook it normally a day before. Cool it and keep it in the refrigerator. Take it out in the morning and place it under room temperature, few hours before preparing the dish.
Method 2 : A cup rice = 1 cup water. Pressure cook it upto 1 whistle and remove from flame. Let it cool down while you are chopping vegetables.
Ingredients :
1 Medium Onion
Ginger Garlic Paste
Vegetables : Carrot, Beans, Green Peas, Capsicum [cabbage or any hard and fast to cook vegetables. Avoid potatoes, it may stick to the rice, but you can add them too].
Salt
Pepper Powder
Ajinomoto - optional - (mono sodium glutamate [MSG]) [if you are allergic to such solvents, please avoid]
Soya Sauce 3 big table spoon
Corriander leaves
Oil
2 green chillis
Eggs = 3 (and another frying pan)
Preparation :
1/ If using green peas (fresh or frozen) boil it in water for 6 minutes. Rinse and keep aside.
2/ Chop onion & vegetables into tiny pieces. [Remove the skin of the carrot]. Prepare ginger garlic paste. Slice green chillis.
3/ Add & heat (generous amount) of oil in a frying pan.
NOTE : The dish has to be cooked in high flame. So be there to stop it from getting burnt.
4/ Once the oil is hot, add ginger garlic paste, and then green chillis and then onions. Fry until onions are cooked (turns white). You can add salt to speed up the process.
5/ Add carrots and allow it to cook. Then beans, then capsicum. Once the vegetables are cooked (push them with the spatula and they should be soft), add green peas. Stir well.
6/ Add pepper powder. Stir. [Add salt, if you havn't. Stir]. Add soya sauce, and Stir.
7/ Add the rice, little by little, sprinkling them over the vegetables. Stir slowly taking care not to break the rice. Make sure the rice is well coated and mixed with the vegetables.
8/ If you wish to add Egg, take another frying pan, add oil and make scrambled eggs, but the eggs should be well roasted. Stir them briskly so that they tear into tiny pieces. And don't burn them please.
http://www.mayyam.com/talk/attachmen...1&d=1466265866
9/ Once the rice has been throughly mixed, (Add Ajinomoto and stir), it's now you need to add the eggs and stir. Add corriander leaves and stir for a while.
(Egg) Fired Rice is Ready.
http://www.mayyam.com/talk/attachmen...2&d=1466265883
I like to have the Fired Rice with cummin Appalams & Rice vethal with mango pickles.
You can also prepare Chicken 65, cut them into tiny pieces and add them to the Fried Rice (during step 9).
Mazhaiyil Malarantha Tandoorigal
(Tandoori Couple in the Rain)
http://www.mayyam.com/talk/attachmen...4&d=1466268312
http://www.mayyam.com/talk/attachmen...3&d=1466268298
http://www.mayyam.com/talk/attachmen...5&d=1466268393
Going to make chicken kuruma for ragi kali side dish..
here is the recipe in mind -will post pictures of result soon
1. got whole chicken cut into curry pieces from butcher. soaked it in hot water (not boiling) added lots of salt and turmeric. let it sit for an hour - this keeps the chicken moist and juicy
2. take a bowl. add water. boil 2 tomatoes. cook until tomato skin peels. then remove skin and grid the tomato into paste
3. take a pan. add chopped onion, pepper, cumin, kashmiri red chilli (to give color) and fennel seeds. roast and grind into paste
4. make coconut milk (i make using frozen coconut)
5. take a pan, add oil, curry leaves, ginger garlic paste, then add 2 and 3. add chicken
6. add some chilli powder, coriander powder and salt. add water
7. cook for 10 minutes. then when about to finish, add coconut milk and let the sauce thicken to desired consistency
8. switch off, add chopped coriander
9. open a bottle of white moscato wine
10. enjoy
Sunday Spl. Onion Pakoda
http://www.mayyam.com/talk/attachmen...9&d=1472378263
I made all these for Sunday lunch...
https://scontent-kul1-1.xx.fbcdn.net...b4&oe=5883D294
Nethili Meen Varuval super-u. With Sambar takkara irrukum!
Nov, u remind me of the lunch scene from kabali (nalla saapdunga maarthandam).. Is it malaysian tradition to have a big feast every weekend? [emoji12]
netthili illa, it's kelanga podi meen or silver whiting. Very common in Tamil restaurants here.Quote:
Originally Posted by mappi
as a matter of fact, yes.Quote:
Originally Posted by mexicomeat
weekdays are usually simple food, if home-cooked.
sundays are days of feasts when everyone is at home. :)