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26th December 2009, 10:55 AM
#111
Senior Member
Diamond Hubber
Kugan's Kitchen
Dev, you can make vallakkai vadai in the same manner.
You have to add 2 tbs of all purpose flour to the smashed vallaki.
Add in cut onions, green chillies, cut ginger.
also little cut coriander leaves, cumin seeds, salt
and few drops of lime juice. Make as usual medu vadai.
It will be very tasty.
Chefs are just like children.
They should be seen not heard.
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26th December 2009 10:55 AM
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26th December 2009, 11:03 AM
#112
Senior Member
Diamond Hubber
Kugan's Kitchen
Aarthii ma, as in the case of vallakai cutlet, the vallakai has already been boiled and cooked.
We are only adding in onions and things like that.
So when we pan fry, on medium heat , the cutlet will come crispy because
of the bread crumbs, and also you need not worry about
the inside being not cooked. As it is already cooked.
The other cutlets you have to fry in oil, on medium heat so that the
cutlet is fully cooked. You will be adding besan flour or all purpose flour and things like that.
If any one has better explanations, please help my Aarthii.
Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
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26th December 2009, 11:08 AM
#113
Senior Member
Diamond Hubber
Kugan's Kitchen
sob, Sob, here is my sooji cake.
I will post the recipe when I rectify the mistake
and bake a better cake. Thanks. Kugan
The crumbled sooji cake:
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Chefs are just like children.
They should be seen not heard.
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26th December 2009, 11:20 AM
#114
Senior Member
Diamond Hubber
Steamed Eggs (kugan)
I watched my Chinese friend do this dish in her house.
Unfortunately, I did not carry my camera with me.
STEAMED EGGS
ngredients:
300ml warm water
3 eggs
Seasonings:
1/2 tsp salt
Dash of pepper and chicken stock granules
Garnishings:
Spring onions
Fried garlic or onion oil
Dash of light soya sauce
Methods:
1. Combine all ingredients and seasonings and mix well with fork or chopsticks.
2. Use a sieve to strain the mixture into a steaming tray.
3. Steam at low heat for 10 mins or until set.
4. Use a small knife or fork to prick the centre. If it comes out clean, it is cooked. Remove.
5. Sprinkle spring onion, garlic or onion oil and light soya sauce on top of the steamed egg.
Tips:
1. To ensure a smooth custard, do not steam eggs on high heat. In between, open lid to release steam.
2. Lightly beat the eggs to avoid too much air from getting in.
NOTE: I would like to THANK the owner of this picture
which I found on the net. THANKS.
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Chefs are just like children.
They should be seen not heard.
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26th December 2009, 03:59 PM
#115
Aarthi,
thanks a lot for trying out milagu roti. i post venthaya keerai patchadi soon. my second son is not well with climate change and stomach upset. he will not let me sit peacefully in front of the system. so i will come back to u very sooon.
selvi
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26th December 2009, 03:59 PM
#116
kugan, thanks for clearing the doubts. will try dry china grass for the kids.
selvi
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26th December 2009, 04:00 PM
#117
kugan,
as dev told thalai suthuthu, so many receipes on queue. i am trying all ur receipes for the guests.
selvi
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26th December 2009, 04:02 PM
#118
suji cake picture is good, my friend made here long back, it didn't turn out well. so i can give ur receipe, after u post it.
selvi
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26th December 2009, 05:46 PM
#119
Senior Member
Veteran Hubber
Originally Posted by
Aarthii
dev,kongu rasam is also the one as like arisum parupu sadam which i used to have it often during my college days.To say frankly am longing for it till now since i left my college.Thanks dev now i can make it.
U had given both the powder recipe as well as rasam recipe also.Thanks dev.Thanks a lot.
Aarthii, hope this recipe meets ur expectations... No two rasam taste the same coz of the ratio of the masala pwd used & cooking method... if u find this rasam to be diff from what u had, try varying the ratio of the KMP & rasam pwd... also sourness matters...adhuvum adjust panni paarunga...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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26th December 2009, 05:47 PM
#120
Senior Member
Veteran Hubber
NOV, thanks a lot for the links... Though I saw many pics of the beans on the net, I'm not able to makeout wht bean it is... I'll try to find it using the tamil names mentioned in the site...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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