Seri vidunga...:)Quote:
Originally Posted by PARAMASHIVAN
Glad amma liked the menu... appadiye enaku oru parcel anupidunga... :P Ivalo functionsku poren... indha knowledge kuda illaina epdi...hehehe... :lol:
Printable View
Seri vidunga...:)Quote:
Originally Posted by PARAMASHIVAN
Glad amma liked the menu... appadiye enaku oru parcel anupidunga... :P Ivalo functionsku poren... indha knowledge kuda illaina epdi...hehehe... :lol:
aama neenga enna pEriya pAruppa ? :rotfl:Quote:
Originally Posted by crazy
Dev
Parcel anuperEn, athoda Service charge, Delivery charge, dispatch charge ellathukum invoice um anupurEn, enOda 'swiss bank 'account ku kaasa dollar la deposite panunga :lol2:
[tscii]My close friend requested me to help her make this Malaysian Delicacy, and also boli for her house function.
I could not refuse as she always comes forward to help me out. Thanks, Kugan98
GLUTINOUS RICE PUDDING (WAJIK)
Ingredients:
500 grms glutinous rice over night
250 grms palm sugar chopped into pieces
200 grms soft brown sugar
400 ml thick coconut milk
150 ml thin coconut milk
100 ml water
½ tsp salt
4 screwpine leaves shredded and knotted
Method:
Drain the glutinous rice, place in a shallow heat proof dish.
Steam rice over rapidly boiling water for 20 minutes.
Now add in the 150 ml thin coconut milk.
Mix nicely and steam again for 20 minutes.
Fluff up and keep aside.
Put the water and both the sugars and screwpine leaves,
in a wok, stir and cook over low heat until sugar dissolves.
Strain the syrup.
Place the syrup, coconut milk and salt in a wok.
Cook over medium high heat, stirring constantly until,
mixture is thick . the surface will be full of bubbles.
Test a little with two fingers, it would be sticky.
Now add the steamed rice. Stir constantly until mixture is thick and sticky.
The wajik will form a ball while stirring, also quite gooey.
Turn mixture into a shallow tray, lined with a banana leaf.
Allow to cool and harden, then cut them into serving size pieces.
[html:8a601e9c27]
http://img227.imageshack.us/img227/6843/wajik.jpg
[/html:8a601e9c27]
a tip on boiling potato: wash skin thoroughly by scrubbing under running water.
boil whole potato in water just enough to cover the potatoes. use a fork to test whether the potato is cooked - it should pierce easily.
upon cooking, remove water completely and let potato dry and cool down.
only then peel and cut, chop or mash as per your recipe.
resulting potato will not only be tasty but also nice to look at, as it won't be soggy.
no probs... neenga mudhalla parcel anupura vazhyay paarunga... :PQuote:
Originally Posted by PARAMASHIVAN
Hi Kugan ka
Do you have or know any recipe for making mixture (like bombay mix) , in UK we have something called 'Ceylon mix', 'Jaffna mix' it is very hot, I love hot food.
Do you know how to make it :roll:
Thank you Kugan.. and dev too for those index..
will have a look at them soon after i am back from my short trip to my home, mom's place.
Kugan ka
Pls help me withe Mixture, when you have some time
hello nga kugan.....:-)
glutinous rice looks veryyyyyy interesting...how long can u keep this sweet nga?
welcome ani & crazy....good luck with yr cooking! u will find a lot of interesting/authentic/simple recipes which will surely help u out....enjoy making noise in the kitchen.....;-)
kugan nga/selvi/dev/nm chutney recipes podunga plz for idly dosai etc.....thank u in advance.
veyil kaalam......neraiya juice /neer more/thanni nu quench pannikonga ..;-)
ellaarum nalamaa?nithi.........first pottuen sareeyaa ;-) kugan nga/dev/selvi/aarthi/sudha/suja/nm/sp/mattrum ellaarum?
madhu calling oru tharam /rendu tharam/moonu tharam... :mrgreen: