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17th March 2012, 09:39 PM
#3741
Senior Member
Veteran Hubber
Thanks K for the info n recipe... very useful indeed... the recipe is a bit diff from what I tried...will try this recipe soon...
“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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17th March 2012 09:39 PM
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17th March 2012, 09:39 PM
#3742
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
NOV anneh, thanks for your nice post.
My friend said that one can add few bird's eye chillie for extra kick.
Amma must have been a super cook. Try using ginger, it gives a nice aroma like maggi's
NOV anneh, super with roti canai also.
Thanks for the tip to preserve it from evaporation.
Thanks and take care, Kugan
Chefs are just like children.
They should be seen not heard.
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17th March 2012, 09:45 PM
#3743
Senior Member
Diamond Hubber
Kugan's Kitchen Part 6
Dev please try the chillie sauce, very yummy.
You can have it with bajii, pakoras, even vadai.
Or try this, grate some carrots, cut some onions, green chillies.
add them to all purpose flour with little baking powder.
Make it into a little loose batter, drop spoonfuls in oil and deep fry them.
Serve them with this chillie sauce, yummy.
Thanks. Kugan
Chefs are just like children.
They should be seen not heard.
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17th March 2012, 10:01 PM
#3744
Senior Member
Veteran Hubber
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17th March 2012, 10:05 PM
#3745
Senior Member
Diamond Hubber
COCONUT SPICY VENDI ( Kugan )
Try this simple vendi dish. Kugan
COCONUT SPICY VENDI
Ingredients:
To Make Coconut Masala:
¼ cup grated coconut
2 tsp coriander seeds
1 tbs tamarind paste
3 dry red chillies
Little water
2 tbs oil
1 ½ cups vendi cut into ¼ inch discs
¼ tsp mustard seeds
1 sprig curry leaves
1 big onion chopped
Salt to taste
1 tomato chopped
Little jaggery (optional)
Little coriander leaves for garnish
Method:
Grind the ingredients fine to make the coconut masala.
Heat 1 tbs oil, add in the cut vendi and stir fry till the stickness goes.
Remove and keep aside.
Add another tbs of oil, add in the mustard seeds, let it crackle.
Add in the curry leaves, also the onions and salt.
Saute well it turns transparent.
Add in the chopped tomato, and cook till mushy.
Now add in the ground coconut masala, add little water, and cook till raw smell goes.
Add in the sauteed vendi, stir fry till the vendi is cooked.
Add in the jaggery and stir fry again for a minute.
Remove and garnish with the chopped coriander leaves
Chefs are just like children.
They should be seen not heard.
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17th March 2012, 10:07 PM
#3746
Senior Member
Veteran Hubber
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17th March 2012, 10:10 PM
#3747
Senior Member
Veteran Hubber
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17th March 2012, 10:17 PM
#3748
Senior Member
Veteran Hubber
kugan ngo....ty for giving explanation about seeyali....& also the varieties your elders used to make......athula kothamali seeyali nu pottu iruntheenga...recipe iruntha podunga athaiyum oru kai paarthitaa poguthu
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17th March 2012, 10:27 PM
#3749
Senior Member
Veteran Hubber
Originally Posted by
PARAMASHIVAN
Great, try the next receipe I posted above, that is a lot spicier
no thanks...but have u tried it?....what is the taste & texture like?.. for me..its not the spice its the vat collection that says....hmmmmm NO...:Noteeth:
Last edited by suvai; 17th March 2012 at 11:50 PM.
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18th March 2012, 10:02 AM
#3750
Senior Member
Veteran Hubber
K, kandippa try pannuren the sauce... vendi looks super yummy...
Suvai, I've not tried Mano's seeyali...all we make is idli upma or the masala varities of mini idlis that K has posted earlier...
Keerai...this karisilanganni grows very well in wet land... In my uncle's palce, it has grown like a green carpet around coconut trees... thappi thavari kaalai ulla vaika mudiyaadhu...appadi pudhar maadhiri valarnthu irukku... I took some from there to try...no-one here cooks this keerai...
“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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