kugan98,
My thoughts go to my dear sister today.
Your MIL was a gem of a person.
I miss her so much.
May her soul rest in peace.
Nichiro
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kugan98,
My thoughts go to my dear sister today.
Your MIL was a gem of a person.
I miss her so much.
May her soul rest in peace.
Nichiro
Dear Friends, first my apologies, I was kept away for some time due to my personal reasons. Sorry again.
Wishing everyone a very happy belated Deepavalli.
Thanks Kugan
Suvai I have sent you a pm, Thanks.
Shanthy I am happy that the sweet came out well for you.
Let me check if I have posted roti canai, other wise I will post the recipe for you. Thanks.
Thanks Nichiro uncle for your wishes.
Kugan.
Shanthy, the roti canai recipe is in page 8.
Kindly have a look and try it out.
Thanks.
Thank you Kugan. I always scan your pages like a hawke but I don't know how I missed it. Sorry I wasted your time. My roti chanai was half success. I believe it needs a lot of practice. Hope it will improve with more trials. Could you please post the recipe for the dhal curry they serve with the roti in Malaysia?
Regards
Shanthy
[tscii]Shanthy thanks for the feed back.
I am sure it will be better with trials.
Here is the dal curry.
DHAL CURRY FOR ROTI CANAI
Ingredients:
100 grms toor dal soaked and boiled
½ tsp tumeric powder
2 cups of thin coconut milk
2 green chillies cut into few pieces
1 tbs fish curry powder
1 big onion sliced
1 sprig curry leaves
¼ tsp mustard seeds
2 tbs cooking oil
Salt to taste
To be diced:
1 potato
1 carrot
1 brinjal
1 tomato
200 grm pumpkin
Method:
In a pot add the boiled dhal, curry powder,tumeric powder
Potato, pumpkin carrot and the coconut milk. Boil till half soft.
Add in the brinjal tomato and salt. Stir to mix and and cook to thicken a bit.
Heat oil in a pan, put in the mustard seed, sliced onions, green chillies and curry leaves. When the onions turn brown , pour the whole thing into the dhal curry. Cover the pot for about 10 minutes before serving.
Hi kugan,
I was searching for the VAALAKKAI ROAST recipe for a long time thanks will try tomo and will tell how it came...
your VAALAKKAI ROAST looks delicious and mouth watery.
Did u use kashmir chilli pwd coz' the color looks sooooo goood ...ummmm
Thanks Swapna , do try the recipe.
Here in malaysia I used Baba's chillie powder.
Do try and post the feed back.
[tscii]
COUSCOUS UPMA
Ingredients:
1 cup couscous stir fry in 2 tsp of ghee for 2 minutes
2 cups of diced carrots, beans, cauliflower, green capsicum
I onion chopped
1 small tomato chopped
½ inch ginger finely chopped
3 green chillies chopped
1 sprig curry leaves
1 tbs ghee or oil
Salt to taste
1 ½ cups of water
1 tsp mustard seeds
1 tsp urad dal
1/2 tsp cumin seeds
Little lime juice
Little coriander leaves for garnishing
Method:
In a non stick pan add the ghee or oil.
Now add the mustard seeds, cumin seeds and urad dal.
When they sizzle, add in the onions, ginger and curry leaves.
Sauté nicely, now add in the green chillies the diced vegetables
And the tomatoes. Cook on medium heat for about 4 to 5 minutes.
Now add the water and salt, cover and let it boil.
Now reduce the flame to very low, add the couscous and mix well.
Cover for about a minute. Now all the liquid would have been absorbed.
Fluff up the upma well and remove from the heat.
Stir in the lemon juice and garnish with the coriander leaves before serving.
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[tscii]
Suvai I got this recipe from a friend.
She promised more recipes. Try it out.
Almond Cookies
Ingredients
175g margarine
75g castor sugar
3/4 tsp vanilla essence
170g plain flour
20g corn flour
3/4 tsp baking powder
50g almond nibs
Method
Beat margarine, castor sugar and vanilla essence until light and creamy.
Using a fork, gradually stir in sifted flour, corn flour and baking powder. Add in almond nibs. Draw mixture together with fingertips until well combined.
Take a marble-sized ball of dough and shape into a round ball. Place on greased cookie trays. Use a fork to press down lightly to create a pattern.
Bake in preheated oven at 180°C for 12–15 minutes or until golden and crisp. Transfer cookies onto a wire rack to cool completely before storing in an airtight container.
Hi Kugan!
I didnt see any vazhakai roast recipe of yours....could u or anyone else tell me which page ?
Thanks
s
Hi kugan,
Thanks for the almond cookie recipe.....will try & let u know.
Hope all is well ..........tc............s
Suvai the valakai roast is in page 5.
Have a look at it.
Thanks.
[tscii]
NOOL KHOL KOOTU
Ingredients:
3oo grms nool khol chopped
100 grms skinless moong dal
2 red chillies cut into pieces
1 onion chopped
¼ tsp tumeric powder
2 tbs of coconut milk (optional )
¼ tsp asafoetida
1 sprig curry leaves
2 tsp oil
Salt to taste
To make kootu podi
1 tsp coriander seeds
1 tsp channa dal
1 tsp urad dal
3 red chillie
½ tsp cumin seeds
½ tsp pepper corns
Dry fry all the items and powder them.
Method:
Boil the moong dal till half cooked.
Add the nool khol, salt, and tumeric powder.
Cook for about 10 minutes or till cooked.
Add in about 1 tbs of the kootu podi. (more if you like)
In a pan heat oil, add in the mustard seeds, onions, dry red chillies
Asafoetida powder and curry leaves. Sauté well and pour this into the kootu. Add little coconut milk if using. Let it boil once and remove.
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[tscii]Here Suvai another recipe from her.
Glad it contains coconut.
OATS AND COCONUT COOKIE
Ingredients
125g plain flour, sifted
150g castor sugar
1 cup rolled oats
90g desiccated coconut
125g butter
1/4 cup golden syrup
1/2 tsp bicarbonate of soda
1 tbsp water
Method
Preheat oven to 180°C. Lightly grease baking trays with butter.
Put flour and sugar into a mixing bowl. Add in oats and desiccated coconut. Stir the mixture so that it’s well-mixed.
Combine butter and golden syrup in a saucepan and stir over a gentle heat until butter has melted and the mixture turns smooth. Remove from the heat. Dissolve bicarbonate of soda into water, then add to the butter mixture. (mixture will foam up instantly.)
Add this mixture to the flour mixture and stir well to combine all the ingredients. Take out about a tablespoon of the resulting mixture. Roll lightly into a ball and place on the prepared trays.
Flatten with a fork to create a pattern. Bake in preheated oven for 18–20 minutes or until golden brown.
Leave cookies in the tray for two to three minutes before transferring them on to a wire rack to cool.
Kugan............thank u for the recipes...........:-)
Thanks for the page number for vazhakai roast.........what is yr next recipe?
kugan can u please tell me what is couscous? is it broken wheat, looking at the picture it seems to be broken wheat, i donot know whether i am wrong or not. please clear this for me.
Also ur receipes are too good. pictures are very tempting.
Selviem I copied from the net for you.
You can get this couscous from the supermarkets.
You can cook them as rice and serve with side dishes.
Here it is.
Couscous was traditionally made from the hard part of the hard wheat Triticum durum, the part of the grain that resisted the grinding of the relatively primitive millstone. In modern times, couscous production is largely mechanized, and the product sold in markets around the world.
Instant couscous
The couscous available to buy in most Western supermarkets has been pre-steamed and dried, the package directions usually instruct to add a small amount of boiling water or stock to the couscous, cover tightly for 5 minutes. The couscous swells and within a few minutes is ready to fluff with a fork and serve. Pre-steamed couscous takes less time to prepare than regular couscous, dried pasta, or dried grains such as rice
thank u so much for the quick response, now i have to start hunting for that. sure after i find that, i will try this receipe and let u know.
Suvai I tasted a dish in my friends house.
She told me that normally this dish was cooked in the village.
Anyway I have coaxed her to part with the recipe.
Will be posting soon.
kugan...........hope yr friend shares with u the recipe for u to post for all of us too!!....:-)
Regards,
Suvai
[tscii]Suvai here is the recipe.
The picture is not appealing
But the taste is.
MANGO BRINJAL MIX
Ingredients:
3 cups brinjal cut into bite size
1 cup green unripe mango cut into bite size (adjust for sourness)
2 tsp red chillie powder
1 onion chopped
½ tsp tumeric powder
2 tsp oil
1 sprig curry leaves
Salt as needed
1 tsp mustard seeds
½ tsp urad dal
To Grind:
2 tbs coconut
1 tsp cumin
2 pips garlic
1 sprig curry leaves
Method:
Heat oil in a wok, add in the mustard seeds and urad dal.
Let them splutter, add in the curry leaves and onions.
Sauté till the onions is golden brown.
Add in the chopped brinjal and fry till the colour changes.
Add the chopped mango, red chillie powder, tumeric powder
And salt, stir nicely for few minutes, finally add in the coconut
Paste, some water and boil well till everything is cooked.
The brinjal and mango should be mashed well.
Remove and serve with rice or roti.
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Kugan,
There is this grocery store called Selvi Stores in SG. they also sell many types of Indian spice powders under Selvi brand. I especially love their rasam powder. Have you had a chance to try it?. If yes, do u have a recipe for rasam powder that tastes similar to it?. If not, please post your rasam powder recipe.
Thanks in adv...
& sry, din't get a chance to try the achar recipes yet...
Hi kugan,
i tried ur ragi puttu recipe and it came out very very goood...
My hubby enjoyed it very much.He said it is one of his favourite dish thanks a lot .
Hi Kugan,
Will try & let u know.............thanks for yr recipes.
:-)
Dev, I have not tried Selvi brand rasa podi.
This is my family recipe. I do not know wheather
it would match the Selvi brand.
Sorry if it is not to your expectation.
RASA PODI
Ingredients:
50 grms coriander seeds
25 grms dry red chillie
20 grms toor dal
10 grms pepper
10 grms cumin
1 tbs fenugreek seeds
1 tbs tumeric powder
2 sprigs curry leaves
1 tsp asafetida
Method:
Dry roast all the items, taking care not to brown
The fenugreek seeds.
When cool grind it to a little coarse powder in a mixie.
When cool store it in air tight bottle.
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Dear Swapna, I am happy that the puttu came out nice for you.
Do try the other dishes also.
Thanks.
Thanks Suvai, your presences always here makes me happy, otherwise I feel very lonely. Thanks.
Kugan, thanks a lot for the recipe... Will try it out once the stock of selvi rasam pwd gets over...
This again according to my friend, is a dish cooked in the villages.
A simple dish to cook when you run out of ideas as what to cook.
HORSE GRAM SAUCE
Ingredients:
250 grms horse gram soaked over night
100 grms coconut
300 grms raw banana ( I used drumstick)
6 dry red chillie (dry roast )
1 tsp tamarind paste
3 pips of chopped garlic
1 small onion chopped
Oil salt.
Method:
Pressure cook the horse gram with enough water.
Grind the roast chillie with the coconut and tamarind.
Add the ground paste, salt and drum stick to the cooked
Horse gram and cook till the vege is cooked.
Heat oil in a pan and fry the garlic and onion well.
Add this to the sauce and mix well.
Serve it with rice
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Hi Kugan
I made roti chanai and dhal curry for dinner last night. It was a big hit. Thank you.
Please post your recipe and tips for mallihaipoo idli and soft oothapam.
Regards
Shanthy
Hi Kugan,
Could u kindly let me know what is "horsegram" in tamil.....moreover how long did u cook after adding the ground coconut/chilli/tamarind paste? The kuzhambu looks delicious....will try it too!
Thanks for yr kind words.
Regards,
Suvai
Dear Shanthy, I'm just curious. Is that ur first time on Roti Canai??? How did u manage the 'swing' part??? It's hard, na... :)Quote:
Originally Posted by Shanthy
I provide training... wanna learn? :DQuote:
Originally Posted by Thalafanz
Dear Kugan, just a quick question. Is it our culture to add sugar in meals like Chicken sambhal & mutton kuzhambu. :roll: :?
Its becoz I witnessed this at my home during Diwali. We let our relatives cook and they just added sugar in those dishes which irked my mom and me. :P
As far as I know, it's not our culture but Malays'. :shaking: What is ur peception on this??? Do u practice the same??? :)
I thought u only good at preparing "ready-made" roti canai. :P :poke:Quote:
Originally Posted by NOV
:roll:Quote:
Originally Posted by Thalafanz
sugar is added to reduce the spiciness and also to enhance the taste. the eventual food would not taste sweet.
yoga, I do make both. veesuradhu thaan enakku pidikkum, but is a little messy. :argh:
Culture as in the context of 'practice' :) Can sugar really reduce spiceness??? New to me. :)Quote:
Originally Posted by NOV
Nway, I asked as my mom & me felt it's a bit strange. :?
So, when ur class starts & what is the tuition fee??? :P :lol:Quote:
Originally Posted by NOV
tuition fee is you treat me to a Surya movie and a Vikram movie. :P
yes yoga, sugar will temper the spiciness and is always used when making sambal (which is a Malay dish anyway.)
Dear Shanthy, I am happy that you all enjoyed the roti canai and the dal curry.
As for malligaipoo iddli, I have not heard about it.
As for my iddli it is always white like malligaipoo.
See that the urad dal is white and not brownish.
If using urad dal with skin, see that there is no trace of the skin.
If using par boiled rice, see that the rice is not very brown.
You get perfect white iddlis.
I even do iddlis whith rice flour and ground urad dal and get perfect iddlis.
The recipe for iddli is in page 13.
I will soon post the recipe for oothappam.
Thanks.