PS, no probs... take ur time...
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PS, no probs... take ur time...
Suja, super feast!!!...:thumbsup:
P.Shivan I think you have a misconception about coconut milk.
What ever used moderately will do no harm.
There are some dishes which you cannot cook without coconut.
Paal aapam, coconut candy, thenga paal rice and so on.
In Malaysia , Kerala Thailand, Sri langka and many countries have numerous recipes with coconut milk.
I will post a clipping which I took from the net. Thanks to the net.
Please read it.
If you are concerned about the saturated fat content in coconut milk, know that this saturated fat has been shown in many independent studies to be a good saturated fat, easily metabolized to give your body quick energy. Contrary to popular myth, it does not transform into bad cholesterol to clog up arteries. In fact, cultures around the world that depend on coconut as their main source of fat have been found to be free of heart disease. The principle fatty acid in coconut milk is lauric acid, which is the same fat found in abundance in mother's milk and is known to promote normal brain development and contribute to healthy bones. It also has important anti-carcinogenic and anti-pathogenic properties and is less likely to cause weight gain than polyunsaturated oils. The potent anti-viral, anti-fungal and anti-microbial effects of coconut oil have implicated it in the treatment of both AIDS and candida. Whatever bad things you may have heard or read about coconut milk have not stood up to scrutiny by unbiased food scientists; however, the goodness of coconut milk has not been given equal press because of intensive lobbying against it by the powerful vegetable oil industry. Southeast Asians, meanwhile, have been staying healthy for generations with coconut an integral part of their diet .
P.Shivan tamby, I am just pointing out about coconut milk.
Please do not feel hurt or anything.
Thanks. Kugan98
P. Shivan, now coming to your paruthi vadai.
Frankly speaking I have not heard about it.
I only associate paruthi and punnakku for cows.
I called my aunty in Madurai.
She told me ,only in certain places in Madurai they
sell what they call paruthi paal.
She has the recipe for it.
She also told me that she has tasted the paruthi vadai,
in Sri langka.
It seems it looks like our thattai.
She thinks, rice flour is added to this paruthi flour,
plus, hing, salt and pepper coarsely powdered.
Then patted into small discs and deep fried.
P.Shivan please make a phone call to your mom and
get us the recipe. Thanks.
P.S you bring back memories of your countries, khool,
with all the sea food added to the panagkilangku flour.
Suja I am very happy for you.
Really you have prepared a very big feast.
Hats off to you for preparing so many items.
You must be great cook, no doubt about that.
Did you take pictures of your cooking?
How did you make the mango ice cream?
My daughter is getting better now.
Her appetite is improving.
Thanks Suja. Come often to the thread
and give your comments.
Kugan98
Thanks NM for your kind post.
Do not worry post anything you like.
I like to try out new recipes.
Thanks. Kugan98
K, glad to know Aishu is getting better...:)
Thanks Dev, now I am very worried about
Aarthii and her son.
I know how difficult it is with a sick child.
Poor Aarthii, our daily prayers are with you Aarthii.
Take care. Kugan98
Hi.......ellarukkum vanakkam.
Looks like many kids are falling sick.
Wishing everyone to get well soon.
Enna ezhudharadhunne theriyalai !!: :(
Today my topic is kambu.
This again brings back thoughts of my dear Suvai. :cry2: :cry2:
She was asking me all the recipes for kambu.
First you have to clean the kambu of its skin.
You can get cleaned kambu in the shops.
Then grind coarsely the kambu in your blender.
Now the kambu Kali and kool
Ingredients:
1 cup coarsely ground kambu.
4 cups of water
little salt.
Method:
Take 2 cups of water and mix the kambu and keep aside.
Boil the other 2 cups of water in a deep pot.
When the water boils, add the mixed kambu little by little,
and keep on stirring. Make the flame very low.
keep on strring until the kambu kali is cooked.
It will not stick to your finger when you touch it.
Remove and let it cool.
you can add any kulambu and eat it as kali.
or you can cut one small onion, little green chillie,
little curry leaves, add enough mooru, salt and mix
it into kool.
A very refreshing and filling drink.
The remainder kali can be made into a ball and
put in a container of water, to be used the next day.
Later I will post how to make dosai and idli with the kambu.
THE KAMBU COARSELY GROUND:
[html:b69add7e2b]
http://img94.imageshack.us/img94/5159/img0012ru.jpg
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THE KAMBU BALLS SOAKING IN WATER:
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http://img12.imageshack.us/img12/5450/img0015ry.jpg
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THE KAMBU KOOL:
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http://img41.imageshack.us/img41/1459/kambukool.jpg
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