Thanks NOV anneh, unggal vaai muhurtham pallikatum.
Kugan.
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Thanks NOV anneh, unggal vaai muhurtham pallikatum.
Kugan.
thank you K for making the pulisery, did you made the one with or without coconut? this one looks like its made with coconut, am i right :oops2:
:boo::boo: yesterday i made your FRIED KUEY TEOW wow wow wow ooo hu yummy. now I know I was using very less sauces. I need to buy more rice noodles now. because both of us liked it so much. I did not have the time to shop for dark soy sauce so made it with the light one because the pic was so tempting to try.
hope your son did the exams well.
Wish your son all the success in his exam.
Thanks for all the nice noodle recipes.
Will try and post the feed back soon.
Thanks
Thank you K for remembering and for the delicious sweets / cake.
Day went off well.
Quote:
Originally Posted by sangeethabalaji
Sorry Sangeetha busy with son, could not come yesterday to the forum.
Wow, your feedbacks are making me fly in the air.
:ty::ty::ty: Enjoy all the types of noodles.
OH! we are having a detective in our forum.:happydance::happydance::happydance:
You are right Sangeetha, I added coconut to the dish.
Two days have passed, and he still has Monday and Tuesday to go.
He looks steady, it is only we feel scared.
Sangeetha as I promised I am posting the Vatalappam, Malaysian style.
Thanks and take care, Kugan
Dear Sangeetha and P.S Tamby, here is the recipe.
MALAYSIAN STEAMED RICE CAKE
Ingredients:
½ tsp dry yeast
2 tbs warm water
1 tsp sugar
150 ml water
110 grms caster sugar
2 pandan leaves, torn and tied in a knot
140 grms fine rice flour
150 ml water
¼ tsp salt
1/2 tsp oil
Little grated coconut mixed with little salt
Method:
Dissolve the yeast in warm water, sugar and allow to froth.
Keep aside.
Boil the sugar with the 150ml water and the pandan leaves for 5 minutes.
Leave aside to cool well.
Now mix the flour, 150ml water and salt in a bowl,mix well without any lumps.
Add in the frothy yeast mixture.
Add also the sugar syrup (remove the pandan leaves )
Mix well and filter it if necessary. Leave aside for 2 hours for the yeast to take effect.
Grease a cake tin, and heat a steamer with water to boil.
Place the greased tin in the steamer, once the tin is heated,
Stir the frothy rice mixture and pour into the tin, cover with a lid and steam for about 20 minutes,
or till done. Remove and cool before slicing. Roll in the coconut and serve.
http://farm4.staticflickr.com/3713/1...e6253af5_z.jpg
Quote:
Originally Posted by rose75
Thanks Rose for your nice post.
Your feed backs, would be like boosters to us.
Thanks for your wishes.It is all the blessings that would give him the success.
Kugan
Quote:
Originally Posted by sudha india
Thanks Sudha for your nice post.
Glad that your day went off well.
Your happiness counts most, take care, Kugan.
K, thanks for the Malaysian steamed cake. definitely intresting. I have tasted this one and I like the mild sweetness. I thought coconut milk was added. Looks simple to make also without any fat. your pic looks so juicy and soft.
I made one of your frosting chocolate cake. I measured everything properly and was so happy of doing it exactly as said. But then realized instead of using self rising flour I used the bread flour by mistake. Immediately labeled all my containers as plain flour, cake flour and bread flour. End result was not bad though. The cake is already over. can one make whipping cream using whole milk K?
K how long I should soak the bee hoon in hot water ?again I made the fried recipe but this time I soaked in hot water for a little more time.
Rain Rasam
Tomato - 1
Tamarind - chinna vengayam size soaked in water for 30 mins
coriander and curry leaves - little
Seasoning - Musturd seeds, Jeera, Curry leaves, Ghee
Grind
Thur dal - 1 tbs
pepper - 1 tea spoon
jeera - 1 tea spoon
dhania - 1 tea spoon
Curry leaves - 10
Garlic - 2 pods
whole red chilies - 2
perungayam - little
Method
chop the tomato and add it to a pot. add the tamarind water, req salt, some coriander leaves and curry leaves squeeze them all in hand. boil this in medium heat. mean while dry grind all the given ingredients for grinding without frying them to a slightly coarse powder. mix this in water , once u see one boil of the tamrind mixture add the grinded pwd which is mixed in water. nicely mix it with the rasam.
while this is boiling, season the given ingredients for seasoning in ghee and add it on top of the rasam. when u see just one boil and the noorai turn off the stove and serve.
Best during rainy days.
I don't soak in hot water at all. Just soak in tap water for about an hour or so. After that use it straight away in your recipe.Quote:
Originally Posted by sangeethabalaji
The only time I cook bee hoon in hot water is when I want to make bee hoon soup.
My dear Sangeetha, thanks for your nice post.Quote:
Originally Posted by sangeethabalaji
You are right there is no coconut milk in the Malaysian steamed cake. You can reduce the sugar if you do not like it sweet.
Good that you labelled all the flours, so you do not make mistake. Bread flour has high gulten, good for making bread.
You cannot make whipping cream using whole milk. You can chill a tin of evaporated full cream milk, and whip it up.
O.K now to the soaking of the bee hoon, Sangeetha, here normally we soak the bee hoon in tap water for about an hour.
The bee hoon would be little soft, when you fry the bee hoon, your sauces plus the little water from the vegetables make up the liquid.
So when you add the bee hoon last and keep up stirring, the bee hoon would absorb all the liquid making the bee hoon soft.
Or if you feel the bee hoon is hard, you can sprinkle little water, and keep on stirring. This comes with experience.
That's why I said soak in warm water, not BOILING WATER for about 20 minutes.
Then drain and keep aside, it would feel soft, not very soft.
So when you fry it would be cooked well.
Sangeetha try little bee hoon soaked in tap water, then you will know how it turns up.
Do not worry, eppadi senjaalum, saapidalaam.
Thanks Sangeetha keep writing. Kugan
Thanks Sangeetha for your rain rasam recipe.
good to drink piping hot during cold weather.
Going to ask Meerra to prepare it during winter.
What did you do for prayers, for Navarathiri?
For the first day, I made jaggery ponggal and channa dal sundal.
I will be making only two items daily till Saraswathy pooja day.
There will more items on Saraswathy pooja day.
Thanks and take care, Kugan.
Quote:
Originally Posted by NOV
Thanks NOV anneh, I have explained to Sangeetha.
Thanks and take care, Kugan
KUGAN'S KITCHEN WISHES ALL IT'S FRIENDS A VERY HAPPY NAVARATHIRI
MAY AMBAL BLESS EACH AND EVERY HOME WITH WEALTH AND PROSPERITY
http://farm8.staticflickr.com/7323/1...23005b39d5.jpg
First day I made sweet ponggal and channa dal sundal. Kugan
http://farm8.staticflickr.com/7421/1...b4bceaa3_z.jpg
http://farm6.staticflickr.com/5498/1...6790f55e_z.jpg
Nice. Enga veetila black channaa sundal..Innikku enna.. appuram our question.. intha aamai vadai enach chollappadum masaal vadai irukkE athu veetula seyyum bOthu hotel cispy ness and color varathillaiyE yEn..
Kannan anna, how are you? Missing for some time.Quote:
Originally Posted by chinnakkannan
Now coming to the tortoise vadai:rotfl: anneh you have to soak the kadalai paruppu for at least 2 hours.
Then drain the water completely, you just pulse it coarsely, no adding water.
Kannan anneh, my friends tell me that they add 1 tbs rava for 1 cup of soaked kadalai paruppu, while grinding.
Have not tried yet, will try soon and let you know.
As for the color, first fry in medium heat for the vadai to cook through.
Then raise the heat a bit and fry till golden on each side.
Thanks and take care, Kugan
Today I made lemon rice and sweet moong dal sundal.
Kugan
LEMON RICE:
http://farm3.staticflickr.com/2842/1...1ef343a6_o.jpg
SWEET MOONG DAL SUNDAL:
http://farm8.staticflickr.com/7324/1...bc337dd0cb.jpg
நைஸ் குகன் ஜி.. எங்க வீட்ல பட்டாணி சுண்டல் (கொலு வைக்கறவழக்கம் கிடையாது..இருப்பினும் சுண்டல் உண்டு)
உங்க ரெஸிப்பி வச்சு ஒரு நாள் குட்டி டார்ட்டாய்ஸ் வடை பண்ணி ப் பார்க்க வேண்டியது தான்.. நன்றி
seyyuravanga romba soft hearted(handed)O? :)Quote:
Originally Posted by chinnakkannan
Quote:
Originally Posted by chinnakkannan
Thanks Kannan anneh for your nice post.
We too do not have a kolu in our house. What I do is for the first 3 days, I will place the Durgai Amman picture,
on a separate table near the alter and do special pooja.
The next 3 days I will place Goddess Lakshmi picture and have prayers.
The last 3 days it would be Goddess Saraswathy's picture.. Every day I will make a rice and sundal.
Have the children around and have prayers . For Saraswathy pooja it would be grand with lots of neivethiyam.
The last day will have prayers, and place the Goddess picture in the alter again.
Thanks and take care, Kugan.
Quote:
Originally Posted by rajraj
Rairai uncle, thanks for your nice post.
Kugan.
The third day I made curd rice and kadalai paruppu sundal. Kugan
CURD RICE:
http://farm4.staticflickr.com/3781/1...1d89046e_z.jpg
KADALAI PARUPPU SUNDAL:
http://farm6.staticflickr.com/5458/1...66ab5ecb_z.jpg
Dear Rose, here is another Chinese dish, that is easy to prepare.
Hope your family likes it. Kugan
TOFU IN BRAISING SAUCE
Ingredients:
4 pieces of firm tofu
Oil for deep frying
1 tbs oil
5 pcs of the white section of the spring onion
1 pip garlic smashed
¼ cup, dried black mushroom, soaked and cut into slices
SAUCE:
¼ tsp vegetable stock powder
1 tbs oyster sauce
1 tbs dark soy sauce
1 cup water
6 pcs of snow peas
¼ cup of carrots sliced
½ tsp corn starch
2 tbs water
½ tsp sesame oil
Little green spring onion chopped for garnishing
Method:
Cut the tofu in to half to become triangles.
Slice each triangle to become 3 thin pieces. Fry the tofu until golden. Remove.
Heat a non stick wok with the 1 tbs oil. Add in the white spring onion and fry till fragrant.
Add in the smashed galric and fry for a second.
Now add in the soaked black dried mushroom, and stir fry for a second.
Add in the fried tofu and the sauce. Cover and cook on low flame until the liquid is reduced to half.
Now add in the snow peas and the carrot and let them cook for 10 seconds.
Now slowly add in the corn starch mixture and stir slowly.
Add in the green spring onion, and the sesame oil.
Give a good stir and remove, serve at once.
http://farm4.staticflickr.com/3736/1...87896bde_z.jpg
Hello Nov anneh and K thanks for clearing the doubts on bee hoon I will do so.
K nice sundals and rice varieties. thanks for the tofu recipe also. aaey a recipe for my oyster sauce.:pink:
Navarathri wishes to all the forum members.
K i made the tomato chutney by sumithira for the 2nd time it tasted very good. I also made your kaima idly, tasted just like the hotel ones. thanks for all the wonderful shares.
Sorry been a bit busy, just saw this now... Thanks akka :)Quote:
Originally Posted by kugan98
And Belated Navarathri to all :)
How come no one makes nice food for my Shivaratri :curse:
I hear Raj uncle coming :yessir:
Quote:
Originally Posted by sangeethabalaji
Thanks Sangeetha for your nice post.
Glad that you understood the facts about our bee hoon.
Good use your oyster sauce, nowadays we have everything in vegetarian.
Even you can get vegetarian mayonnaise.
I am looking for a tofu recipe using Teriyaki sauce.
Here in Malaysia it is very expensive.
Happy cooking Sangeetha, Kugan
Quote:
Originally Posted by sangeethabalaji
Thanks Sangeetha, Sumithira used to post to me recipes.
I have to coach her to write again. She too can cook.
She is my sister living in India.
Thanks, Kugan
Thanks P.S Tamby for your post.Quote:
Originally Posted by PARAMASHIVAN
Try the Malaysian version of the aapam, easy to make and easy to eat.
Thanks, Kugan
Fourth day prayers I made Rajma sundal and Kalkandu saatham.
RAJMA SUNDAL:
http://farm8.staticflickr.com/7440/1...56045ec9c7.jpg
KALKANDU SAATHAM:
http://farm6.staticflickr.com/5520/1...59be678662.jpg
Quote:
Originally Posted by PARAMASHIVAN
First learn about your own festivals! :)
On Sivaratri day you are supposed to fast and stay awake all night ! :)
If you had nice food you won't be staying awake! :lol:
Come down to earth and order a change to celebrate with good food! :lol:
My friend gave me few bitter gourd grown in her garden.
I made it into a simple curry. Kugan
BITTER GOURD IN DAL
Ingredients:
1 tbs oil
1 tsp mustard seeds
1 tsp urad dal
1 sprig curry leaves
3 tbs grated coconut
1 big onion sliced
200 grms bitter gourd cut into half and sliced
Salt to taste
¼ cup toor dal soaked and boiled till cooked
2 tsp chilli powder
2 tsp coriander powder
¼ tsp turmeric powder
2 tbs tamarind paste or to taste
1 tsp jiggery or to taste
Method:
Heat the oil in a pot, add in the mustard seeds and let it crackle.
Now add in the urad dal , curry leaves and the grated coconut.
Stir fry nicely for a second.
Add in the sliced onions and the sliced bitter gourd pieces.
Saute well for a minute. Add in the salt.
Now add in the cooked toor dal with all the spices.
Add enough water for a thick consistency.
Bring every thing to boil, simmer the flame and cook for about 10 minutes.
Taste for salt and jiggery, remove and serve with rice or roti.
http://farm4.staticflickr.com/3683/1...565db2dd_z.jpg
விலா வாரியா வச்சா தான்கொலுங்கறதில்லை..மனசுல பக்தியிருந்தா போதும்.. நீங்க வைக்கறதும் கொலு தான்..அழகு.. உங்களுக்கு எல்லா வளங்களையும் அந்த தேவியர் தருவர்..
Quote:
Originally Posted by kugan98
பரம சிவனுக்கே சிவராத்திரியைப் பத்தித் தெரியலையே ராஜ் ராஜ் சார் :)
Quote:
Originally Posted by rajraj
:lol: Known is a drop, unknown is an ocean , he who knows himself knows all ! :)Quote:
Originally Posted by chinnakkannan
I know about Shivarthri very well, just having some fun here uncle , else life will be so boring :)Quote:
Originally Posted by rajraj
Ahum Bhramasmi! Jai Bholenath :)Quote:
Originally Posted by rajraj
Kugan akka
Your Pavakai curry looks , Amazing :slurp: !
Quote:
Originally Posted by chinnakkannan
Thanks Kannan anneh, I want my children to know about the festival.
I show them pictures of grand kolu's that are held.
I also tell them that my forefathers do not have the tradition of having kolu.
But this is how I celebrate Navarathiri, and Saraswathy Pooja is very important for school going children.
Thanks Kannan anna, our children must not be ignorant of our culture.
Kugan