Velan's Cuisine Extraordinaire

[NOV]

http://www.ksdistribution.com.sg/ksd/wp-content/uploads/2012/09/Velan-2.jpg

Have suddenly found back my passion for cooking after a few years.
I was posting photos on my Facebook and started getting queries on recipes. This thread is to keep everything in one place.

Most of my cooking is influenced by my mother, therefore expect a lot of Malaysianised Indian food as well as other fusion food.

Thank you for visiting.

[NOV]

Vegetarian nasi lemak

Nasi lemak, Tauhu sambal, mixed vege, chilly potato, yam fritters, cucumber slices, dhall keropok & peanuts.

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[NOV]

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Nasi Lemak - Rice cooked in coconut milk

Cook rice with coconut milk, ginger, salt and pandan leaves.
There are more complex methods, but this is how I make.

[NOV]

Tauhu sambal (vegetarian)

Tauhu - Deep fry but not completely brown and hard. Just for a while in hot oil would do.

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Pound some garlic and fry in a little oil, add liberal amount of sliced onion. Cook till you get the fragrance. Add ground dried chilly (no short cuts on this please. Soak dried chilly in warm water and grind.) and cook over low flame.
Remember that the longer you cook, the longer it will last.
Once the smell of raw chilly is gone, add cut tomato & onion rings. Continue cooking.
Add a little coconut milk and a little sugar. Add salt last.
Bring to boil before adding the fried tauhu.

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/10422921_10152757694062629_4752629552553472478_n.j pg?oh=04643ef47246546e906994614ee6a27e&oe=54C51827&__gda__=1421087554_16c662031aaa827fe060b1f7743cbe6 2

[Madhu Sree]

Paaarrrraaa! :clap: :whistle:

[NOV]

Chilli Potato


Boil cut potatoes before deep frying them lightly.
No salt need to be added at this stage.

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Fry ginger-garlic paste and sliced onion. Add the cooked potatoes.
Add chilly powder and salt. Coat nicely. Sprinkle water now and then. Cook until the chilly powder is cooked.

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xaf1/v/t1.0-9/10702202_10152757694147629_6669824015117126261_n.j pg?oh=4b7eded1227e440be2ad496c1e9bae0b&oe=54BBA950&__gda__=1421018596_4ca6661d9249546962345fc553bc979 3

[NOV]

Mixed Vegetables

https://scontent-a-kul.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10660324_10152757694217629_8451085126266379100_n.j pg?oh=4392330d2fc392023a7512cae42874bd&oe=54C3B38C


There are so many ways of doing this.
Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.
Tip 2 - add a little sugar if you want the vegetables to retain their color.
Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.

[NOV]

Yam fritters

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Yam Fritters
I mix white wheat and rice flours so that it will be crispy. Just using wheat flour will be tastier but bulkier.
Add a spoon or two of corn oil to the batter and beat nicely. Don't forget the salt.

[chinnakkannan]

ஹாய் வேலன் வாவ்..கீப் இட் அப்.. சில்லி பொடேடோ ஓக்கே..ஜீரா பொட்டடோ.. அப்புறம் மலேஷிய வெஜ் டிஷ் ஒண்ணுகொடுங்க..(நாசி லெமக் பார்த்துட்டேன்)

[mappi]

Awesome NOV.

Thengai Sadham panni parpom :
- Won't the rice become sticky ? If so, any trick to avoid it ?
- What rice you used (Here we get more Basmathi and sometimes Raw and Boiled ones, I have all the 3 though)

And Tauhu sambal, where can I get it ? In a Chinese Shop or is there a way to prepare it ?

Request : Nalla Karama oru gravy sollunga Nov, malayasian style, please.

[NOV]

- Won't the rice become sticky ? If so, any trick to avoid it ?
- What rice you used (Here we get more Basmathi and sometimes Raw and Boiled ones, I have all the 3 though)

And Tauhu sambal, where can I get it ? In a Chinese Shop or is there a way to prepare it ?

Thanks Karthik

1. No, the rice won't be sticky - the coconut milk should not be too thick. If you are using milk from coconut, mix first and 2nd milk. If you are using packed ones, dilute with water. Milk from one coconut is enough for 4 cups of (raw) rice.

2. Basmati can be used. But for better flavour use Thai white rice. Fragrant rice works well too. No, pulungal cannot be used. ;)

3. Tauhu is firm tofu - you can probably get it from any Asian shops. It looks like this


http://3.bp.blogspot.com/-37gAjjoV7RU/TdInuj131KI/AAAAAAAACZo/oKUC4e7zbqk/s1600/MIE-SOYA-009a.jpg

some people have told me that it can be substituted by paneer, but I don't know. 8-)


Request : Nalla Karama oru gravy sollunga Nov, malayasian style, please.


அப்புறம் மலேஷிய வெஜ் டிஷ் ஒண்ணுகொடுங்க.. aduththu varudhunga :)

[NOV]

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Clockwise from left: turnip fritters, yam perattal, mixed vege, pok choy (chinese green vege), milk kesari, cucumber salad, tauhu curry

[NOV]

Tauhu curry

https://scontent-a-kul.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10659244_10152765948077629_4916131454305509699_n.j pg?oh=91680653f26087331e51381f49472d66&oe=54AC08D7

Cube tauhu and deep fry them for a while (not until they become crispy)
In a little hot oil add thaalippu (kadugu & ulundhu), sliced onion, curry leaves, sliced garlic, sliced chilly - one by one - and fry till fragrant. add chilly powder and curry powder with water and bring to boil.
Add cubed potatoes and sliced tomato and cover, leaving it to cook.
When cooked, add salt and fried tauhu and dish out.

Note, if you need to add more water during cooking, make sure its hot.

[mappi]

Chef,

Please add these in my (our) request list :

1/ pok choy (chinese green vege)
2/ milk kesari

Saturday shopping panna vasathiya irrukum.

[NOV]

Pok choy is a Chinese leafy vegetable. I am not sure whether it's available in the place you reside.

http://nutrihealth.in/wp-content/uploads/2011/10/Bok_Choy.jpg


Pok choy is best cooked with oyster and soy sauces. But such cooking may not complement our Indian dishes.
So, here is the compromise. :)

In some hot oil, fry lots of sliced garlic over very low heat. Do not burn the garlic or you will get a bitter taste.
Add some sliced onion and strips of red chilly.
Cook the thandu pieces first as they take longer to cook than the leaves. Add some water, cover and let it cook in the steam.
Add the leaves and a tiny amount of white sugar (to retain the color of the vege).
Finally add salt to taste.

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[NOV]

Yam perattal

Cut yam into small cubes and cook in coconut milk.
Splatter some mustard seeds (kadugu) in hot oil, add sliced onion, curry leaves, green chilly and fry till fragrant.
Add cooked yam and give good stir.
You can eat with rice, chapati or even make a sandwich with bread.

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[NOV]

Turnip/Yam Bean (thanneeervittaan kizhangu in Tamil, sengkuang in Malay) Fritters

Cut turnip into small cubes. In a bowl mix turnip, sliced onion, green chilly and salt with wheat flour. Batter must have bubbles when left to rest, otherwise its too thick.
Drop spoonfuls into hot oil and fry till golden brown.


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[NOV]

Milk Kesari

Paal kesari is nothing but normal kesari made with milk instead of water. Use lots of toasted almond strips for crunchy feel.

Dissolve sugar in one cup of milk. When the syrup becomes one patham (runs as a string when lifted and poured back) add roasted ravaa. Add yellow colouring and rose essence/pannir. As the ravaa gets cooked, add liberal amounts of ghee.
Once it becomes one big lump, add toasted almond strips and fried raisins, and place on flat container. Slice when cool.

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[mappi]

Excellent NOV. Thanks for the above posts.

Yam - we get African ones here (huge sized), which are very stubborn to get cooked. So I stopped using them.

Got the Tauhu sans problem.

Pok Chok - the one in the picture posted by you resembles a lot the Shangai Version. The store keeper showed me another one from the Pak Choi family which has more greens and the steam is longer and straight rather than like a bulb. When I explained your recette, she suggested to me that this one "Xiao Pak Choi" will be a good choice. So I got it.

http://i00.i.aliimg.com/wsphoto/v0/615914662_1/10-PACKS-2000-font-b-PAK-b-font-font-b-CHOI-b-font-font-b-SEEDS.jpg

I like sauces in the salade, so I am going to try it with the Oyster Sauce (& I have the habit of taking non-vegeterian foods too, so no problem).

[NOV]

Wow Karthik, I am impressed.

If you can get kailan, I will give you a very simple, yet delicious recipe.

http://www.cherryfarms.co.uk/photos/photo70.jpg

First you would have to cut off the base and have individual stalk of leaves. No chopping required.
Then you boil water, add some salt and sugar. When water is boiling, immerse leaves in hot water. Remove quickly and then immerse in normal water.
Then immerse once more in the boiling water and then lay them on a serving plate. The idea is for the vegetable to be cooked but still crunchy.

For the sauce, fry a lot of garlic slices. Again do not burn them. Add long slices of red chilly. Add soy sauce and oyster sauce with some water. Since soy sauce is there, you do not have to add salt. Once its boiled, pour over the cooked kailan. Garnish with fried, crispy onions.

Serve immediately with white (preferably Thai) rice.

https://c2.staticflickr.com/6/5103/5855537583_e6293e93ee.jpg

Unlike Indian cooking, asian cooking tends to use less condiments so that they do not overpower the taste of the original dish.

[NOV]

Cook macaroni as stated in the packaging. But remove from boiling water before it is full cooked.

Grind/blend soaked dried chilly, tomato, garlic, small onions.
In a wok, heat some oil and pour the above sauce.
Add meat/seafood as you like. (I use chicken and prawns)
Add vegetables - frozen mixed vege (corn, carrot, peas) works the best.
Add seasoning (salt and soy sauce)
Once fragrant and the ingredients are cooked, add the macaroni and stir until the sauce is completely coated.
The macaroni should be served dry.
Delicious and perfect for parties.


https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10410778_455698571238584_5729258714865899693_n.jpg ?oh=3268b9e62ded628649c7e34ed560dfac&oe=54CA49C8&__gda__=1425424752_ed8ef71eb9b49352d483d25b2a2815a d

[mappi]

Naan samaichatha naaney nalla irruku-nu solla koochama irruku ... I feel very shy you know.

Had Coconut Milk Rice (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1170377&viewfull=1#post1170377) and Tauhu Sambal (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1170415&viewfull=1#post1170415) for dinner. It was splendid.

This is the 1st time I am trying a dish like this, its kind of 'Indo-Franco-Malay' food.

Did some modifications to NOV's receipes to suit my habits (hope he won't mind it) :

Coconut Milk Rice (it had an extrodinary taste)

1/ 1 measure Basmathi Rice soaked in water for 15 mins.
2/ For 1 measure water, I diluted 2 tbs of Coconut purée.
3/ Rinsed and dropped the rice in the cooker-vessel which I coated with ghee initially.
4/ Added 2 measure of prepared (see point 2) Coconut milk.
5/ Heated pan with ghee, added cinnamon, bay leaf, 5 cloves, 3 cadamon pealed and only seeds, finally cashew nuts.
6/ Added it to the rice (don't stir), cooked it until the timmer ran out.

Tauhu sambal (this is a "wow" dish)

Just one modification : I fried the onions and tomatoes and grinded them to a purée (mashed them using Preethi Robot) seperately. I did that to get a thick sauce. Other than that I followed exactly the rest.

Had it with onion-"rasam podi"-omlet & my favorite Appalams.

Thanks NOV for this wonderful menu, we loved the taste absolutely. Tomorrow Greens Day. Yes, we get Kailan here.

[NOV]

whoa! :o :o :o I am amazed!


Naan samaichatha naaney nalla irruku-nu solla koochama irruku ... I feel very shy you know.

Did some modifications to NOV's receipes to suit my habits (hope he won't mind it) :
You should be proud Karthik :thumbsup: and should have posted photos :2thumbsup:

Modifications to suit your taste IS the way to go :clap: :clap:
Glad you enjoyed your version.

But adding those spices would have altered the taste completely :p
It sounds more like Dalcha rice that I make. One day, the recipe will come. Haha.

Good work Karthik; in future please post pics.

[mappi]

Thank you Chef.

Basically, the only Coconut base food I like is Thangai Burfi. When I saw your recipe, I thought of cooking it like a Peas Pullav, to take away the Coconut sticky or oily nature. But was surprised that it was awesome and had a fabulous taste. Next time I will prepare it without indianising it too much.

For some reasons, I was not able to upload the picture (a crooked one) that I took yesterday, think it was too big. Reduced the size and tried it this morning and I think its attached to this post.


http://www.mayyam.com/talk/attachment.php?attachmentid=3616&d=1413012007

[chinnakkannan]

Thanks for the recipes nov. yam na chaeppang kilagu thaanE.. //Cube tauhu and // tauhu nna

[chinnakkannan]

பால் கேசரீ தீபாவளிக்குப் பண்ணச் சொல்லியிருக்கேனே.. :boo:

[NOV]

yam na chaeppang kilagu thaanE.. //Cube tauhu and // tauhu nna
I am not sure Kannan, we call it sEma kizhangu ... is it the same? :think:
Tauhu is soya/beancurd cake. Completely vegetarian. Texture and looks like paneer. Tasteless on its own but acquires taste of added spices, condiments, etc.
cube tauhu means to cut into cubes. :lol:


http://gallery.psvege.com/albums/Gallery/097.jpg http://4.bp.blogspot.com/-kw7UouUqnrw/UM7oPKjxfXI/AAAAAAAABKk/aPiGjR7jUHg/s1600/ubi+keladi.JPG

[NOV]

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Fry sliced onion, sliced garlic and sliced chilly in a little oil.
Add Lingham chilly sauce, plum sauce, soy sauce and a little water. Bring to boil.
Pour over eggs.
It will taste better if you fry the boiled egg. I was too lazy to do that. :p

[mappi]

Xiao Pak Choi (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171048&viewfull=1#post1171048) with Oyster Sauce. I added a TBS of sauce just towards the end, stired it couple of times before lifting the dish from heat.

Tasted excellent, had it with rice, Potatoes Green peas Kurma.

http://www.mayyam.com/talk/attachment.php?attachmentid=3619&d=1413107976

[NOV]

Way to go, bro! :thumbsup:
These leafy vegetables need minimum cook time.

[NOV]

Dalcha Rice

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10624873_10152723819022629_6762140929906810425_n.j pg?oh=37a76e105af6da206e71266219fab31c&oe=54B42F0E&__gda__=1421231195_7f56f3dc579f51e0d3f7198ac3a4a63 6

Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and continue frying. At this stage, add pandan leaves.
Add ginger-garlic paste next. Add chopped tomatoes and sliced red chilly (cut lengthwise).
Once tomato is mushy, switch off the stove.
Now add this to the Basmati rice and add coconut milk (ratio: 1.5 liquid to 1 rice) and salt.
Cook in rice cooker. Whilst it's cooking do not stir more than once.

[mappi]

These leafy vegetables need minimum cook time.


Yes, Xiao Pak Choi (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171048&viewfull=1#post1171048) was more cooked. Actually, I was not expecting that it would get cooked so fast. Next time I should be more careful after adding the leaves part, I still have 6 Pak Choi in the lot.

Here is Paal Kesari (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171051&viewfull=1#post1171051). Had it as desert after the main dinner dish Chapathi + Kurma.
Personel preference : I liked them luke warm. Heated them 10s in the micro-oven. But serving them cold is also great.

The measures I used - 1/2 cup Rava, 1 & 1/2 cup milk, 3/4 cup suger


http://www.mayyam.com/talk/attachment.php?attachmentid=3620&d=1413135819

[mappi]

Nov,

'Dalcha Rice' pakathula irrukira side-dish recipe poduvinga-nu ninnaikirein. Plus the broccoli one also. Thanks.

[NOV]

Karthik, I got to hand it to you... your paal kesari looks absolutely delicious :clap: :clap: :bow:

[NOV]

'Dalcha Rice' pakathula irrukira side-dish recipe poduvinga-nu ninnaikirein. Plus the broccoli one also. Thanks.

That's Chicken Curry, Malaysian Indian style :)

Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and curry leaves and continue frying. Add ginger-garlic paste next and give it a quick stir.
Add chicken pieces and stir till coated nicely. Cover and let it cook in its own juices, in a slow flame.
In 5-10 mins, add water. Then add the following one after another - tomato, potato, red chilly, coriander leaves and more sliced onions.
Bring to boil and then cover to continue cooking.
When chicken and potatoes are half cooked, add some turmeric powder, chilly powder and chicken masala powder (Babas, if you can get).
Add hot water at this stage if you want more curry. Stir nicely and continue cooking.
Finally add salt to taste.

For broccoli, I use the same method as for mixed vege above, with just garlic, onion, red chilly slices and salt.
We prefer vegetables to be under-cooked so that they retain their crunchiness and obviously, healthier too.

Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.
Tip 2 - add a little sugar if you want the vegetables to retain their color.
Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.

[mexicomeat]

Chef,

Please add these in my (our) request list :

1/ pok choy (chinese green vege)
2/ milk kesari

Saturday shopping panna vasathiya irrukum.
http://eugeniekitchen.com/sauteed-bokchoy/
we have tried this recipe so many times and we love it.


Sautéed Bok Choy Recipe

For 2 persons
Difficulty: Easy
Prep time: 5 minutes
Cooking time: 5 minutes

Ingredients

2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon ginger, freshly minced
1 1/2 pounds bok choy, washed (600g)
1 tablespoon soy sauce
Toasted sesame seeds, freshly ground pepper & salt, to serve
Directions

Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.

Meanwhile cut the bok choy on the bias. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.

Serve immediately when warm with toasted sesame seeds, black pepper, and salt.

[mappi]

Mexicomeat,

The next try is with Soya Sauce.

Nov,


We prefer vegetables to be under-cooked so that they retain their crunchiness and obviously, healthier too.

Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.
Tip 2 - add a little sugar if you want the vegetables to retain their color.
Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.

Noted.


That's Chicken Curry, Malaysian Indian style

The chicken recipe (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171818&viewfull=1#post1171818) is something of a wonder to me. The steps are totally in reverse with how I actually cook them. I will certainly try this out. And we don't get Baba or Lingam here. Have to settle down with what the Asian shop-keeper imports (LoL). But the products he proposes are quite nice too.

Just need a tip for chicken : Is there a way/method to keep the meat soft ? Most of the time, the meat gets harder when I try to make a gravy with it. I don't know whether they are getting over cooker or ... am missing something ?

[NOV]

I hesitate to use Soy Sauce in this case, because:

1. it won't complement Indian curries.
2. it will darken the dish. I use a pinch of sugar and salt to retain the original color.


As for the chicken curry, yes, those days we would fry the wet masala in oil before adding the meat.
But do try this method.

One of the main reasons for hard meat is because the meat is not fresh and has been frozen for too long.
If possible, get your butcher to slaughter you fresh meat. :)

[NOV]

Today I made crab curry and poochanga, which created quite a stir on my FB. Haha.
So, here is the recipe:

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10624876_10152794515812629_3063611365180995533_n.j pg?oh=8ef772a2de758b03de77217e517d1657&oe=54C24FAB&__gda__=1425230269_dd1505a7b2026daff38be27449537d4 c


Poochanga

Deskin and cut peerkangkaai (ridge gourd or petola in Malay) and boil it.

In a pan fry mustard seed, sliced onion, garlic, curry leaves and red chilly with some oil.

Add the cooked gourd. Add salt.

Beat an egg and add to the mixture.

Scoop out once the dish is almost dry.

Goes well with white rice, capathi or bread.

[mexicomeat]

Is there a way/method to keep the meat soft ?
yes - rub salt on the chicken, add half teaspoon of vinegar, little bit of water and keep it aside for 20 min.

drain water and add chicken it to your recipe.

i have tried and tested this so many times.

[NOV]

http://www.ksdistribution.com.sg/ksd/wp-content/uploads/2012/09/Velan-2.jpg

[NOV]

Indian Crullers


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Step 1 - First make the dough

Rub butter into white flour. Then add fresh milk diluted with water & salt to make a soft dough. You can also use powdered milk.
Knead nicely, cover and let it rest at least 3-4 hours.

Step 2 - Make small balls (the size of marbles) of the dough, coat with flour and let it rest at least 2 hours.

Step 3 - cut the ball into half, place one half on another, and use the back of the knife to press down and make a mark.
Leave to rest 15-30 mins

Step 4 - Stretch the dough and deep fry till golden brown.


For the accompaniment, shred cucumber, add sliced onion & slice chilly and salt to taste.
Leave it to rest for at least 2-3 hours.
Drain water before serving.

[NOV]

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Chicken briyani with sweet/sour tauhu & potato, Japanese tofu with prawn & egg, bok choy, cucumber raita & fried yam

[NOV]

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Chicken Briyani

First buy the best Basmati rice you can buy. :)
Wash and soak at least an hour.
Drain completely and fry dry in a pan with some ghee. Put aside.

Put a large amount of ghee in pan, fry chopped onions, chopped tomato, sliced red chilly until tender.
Add Briyani masala and fry till fragrant.
Add chicken or mutton pieces, stir nicely and let it cook in slow heat under cover.
Add some water if its too dry.
Once meat is nearly cooked, add the rice and coriander & mint leaves and coat liberally.

Transfer to rice cooker, add required water and let it cook.
Stir only once while its halfway cooking.

[mappi]

Getting ready to make chicken (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171818&viewfull=1#post1171818), marinated the meat as suggested by Mexicomeat.

Briyani (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171818&viewfull=1#post1171818) Super. Only difference, I cook it in a pressure cooker (Dhum Kattu Biriyani style). The sauce, what is it please ?

Do you (or anyone) have the "Kathirikai Gothsu" 'muslim-style' recipe ? Thanks.

[NOV]

All the best Karthi... don't forget to post pics. :)


The sauce, what is it please ?Thick chicken gravy :)

[NOV]

Japanese Tofu

Cut Tofu into smaller circles and deep fry. Set aside.

Fry onion, garlic & chilly, one by one in some oil.
Add cleaned prawns & mixed vege with some water and let them cook. Remove from pan (put in same container as tofu)

In the same pan, add some oil and add beaten, egg. Scramble it and once nearly cooked, add all the above.
Add a dash of soya sauce and pepper powder, before removing from stove.


Sweet/sour Tauhu with Potato


Cube potato and boil till half cooked. Then deep fry.

Also fry the tauhu but not till fully fried.

In a little oil, fry onion slices, add garlic slices and finally chilly slices.
Bring down the heat and add chilly sauce and quite a bit of plum sauce.
Add a little water and bring to boil. Add soy sauce and the fried potato and tauhu.
Stir nicely so that all us coated with the sauce.

Serve hot.

[mappi]

Chicken Curry (Gravy) (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171818&viewfull=1#post1171818)

Followed exactly Nov's Recipe; except : Used a Chicken Masala that we get here and not Baba's & did not add potatoes.

Here is the measured ingredients I used :

For 250gms chicken (boneless) :

1 Tbs Ghee
1 Tbs Refined oil
Cinamon stick, 5 cloves, 3 cardamon (pealed and only seeds), few somb

1 Big onion
3 Medium size tomatoes
2 Garlic pulps, Ginger
1 red chilli (depends on how much hot it is)
Few Curry & Corriander Leaves

1 1/2 tsp Chicken masala
1/4 tsp Turmeric
1/4 tsp chilli powder (optional)

Marininated the meat as suggested by Mexicomeat (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1172169&viewfull=1#post1172169). Result : The meat was tender, soft and had an excellent taste.

Instructions on cooking is here (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171818&viewfull=1#post1171818)

http://www.mayyam.com/talk/attachment.php?attachmentid=3637&d=1413710083

Had it with Chapathi

http://www.mayyam.com/talk/attachment.php?attachmentid=3638&d=1413710090

This afternoon, going to dry it making the sauce more thicker to go well with rice & Sambhar.

To make it thick, I use the usual method of allowing it to heat-up in a Kadai over low flame without covering it with a lid.

To make a 'Chukka' (dry), once the dish has been drained its water, I transfer it from the Kadai to an 'Iron' Thava, and cook it until the desired dryness is got. Attention : You have to be close and stir it quite briskly, else it will get acquinted with the Thava quickly. Also, try not to burn it.

Thanks to NOV for this recipe, and Mexicomeat for his awesome tip.

[NOV]

:clap: :clap: :clap:

to get a thicker curry, just add more masala powder. :goodidea:

[NOV]

Golden Adhirasam
step-by-step Procedure


Begin with washing and soaking white rice (not basmati, not fragrant rice, but the plain old ordinary rice) for a minimum of two hours.
Drain it and lay it out to dry.

https://scontent-b-kul.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/10402708_10152810735247629_9048183268992760692_n.j pg?oh=27dd0924b4d959d9a4e354a145d7b72e&oe=54E78A69


Grind the rice after a few hours. Do not dry in the sun, but in the shade. It may appear slightly wet, but don't worry.
When grinding add some seeds from cardomom (Yelakka). After grinding, sieve.

https://fbcdn-sphotos-f-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/1472742_10152810735307629_8560574326419423332_n.jp g?oh=0c127231db575eda07f41101c0287590&oe=54B36AE5&__gda__=1424677850_c0c3844221e44c23cd84295dd5a7257 3


Now dissolve sugar in one cup water. (Sugar should be half the amount of the rice, in weight - you can adjust to your personal preference.)
Check for the "patham" - the thickness of the syrup.
When you take a bit of syrup and pour in a small cup of tap water, you should be able to mould the syrup into a ball... only then is the syrup ready.

https://scontent-b-kul.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/1002525_10152810735352629_8560076283478880719_n.jp g?oh=2d272e8bcd47349a946d06afa6cedfe7&oe=54B7E1E7


Add the rice flour gently and keep on stirring. If necessary add hot water.
Till you get one lump like in the pix.

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Now you have to leave the dough to rest. Put dough in a greased container (use ghee) and top up with a spoon or two of ghee.

https://scontent-a-kul.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/10625131_10152810735417629_4037108124388129887_n.j pg?oh=081ed74961fb22a53800006f1f9d6871&oe=54BBAB40


This is the adhirasam dough rested after two days.
Knead nicely. If not smooth, you can still add hot water.

https://scontent-a-kul.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/1011271_10152810735492629_7002084611064363314_n.jp g?oh=6561bba0ce9dd7bf4a2c2988871d5dbb&oe=54F1E602


:oops: ... I missed out one pix.
Anyway, make small balls of the dough. Use a banana leaf to flatten it and deep fry in medium-hot oil.
The adhirasam will puff up - don't be surprised.

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The puffed up adhirasam. Let the oil drain.

https://scontent-b-kul.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10686898_10152810735607629_5408738361446985457_n.j pg?oh=eb35b7a525a3362fc36ed6148fc95c1f&oe=54EF764D


After cooking the adhirasam will be crispy for a day or two.
Over a period of time, it will become soft.

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[mexicomeat]

Getting ready to make chicken (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171818&viewfull=1#post1171818), marinated the meat as suggested by Mexicomeat.

Briyani (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1171818&viewfull=1#post1171818) Super. Only difference, I cook it in a pressure cooker (Dhum Kattu Biriyani style). The sauce, what is it please ?

Do you (or anyone) have the "Kathirikai Gothsu" 'muslim-style' recipe ? Thanks.

here you go - http://savithakitchen.blogspot.com.au/2012/10/biriyani-kathirikkai-muslims-style.html

for the biriyani, here is the recipe i follow:

soak basmati rice (or seeraga samba) for at least half an hour
marinate chicken by rubbing it with salt, turmeric, chilli powder and yoghurt (for biriyani use large pieces of chicken)
grind 1 whole onion and 7-8 green chillies in a blender. keep aside
take a thick bottomed vessel, add ghee, fry 1 whole onion cut length wise
add whole garam masala followed by the ground onion-green chilli paste, ginger garlic paste
cook for 2-3 min then add chopped methi leaves (lots of it) and chopped coriander leaves
cook for 2-3 min then add chopped tomatos
cook for 5 min, then add biriyani masala , salt, chicken, rice and water
cook in medium flame till rice is 70% done
reduce the flame
then put your biriyani vessel on top of a dosa tava and continue cooking (so that your biriyani doesnt get burnt)
cook the biryani without stirring until it is done.

try it :-) and thank me later. recipe learnt from my friend in ambur, the place famous for its biriyani. I have the recipe for hyderabadi biriyani as well if you are interested.

NOV, sorry for hijacking this thread. please move my post to another thread if you think it is appropriate.

[NOV]

NOV, sorry for hijacking this thread. please move my post to another thread if you think it is appropriate.No, please continue. I am learning too. One day, will try your method. :)

[NOV]

https://scontent-a-kul.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/1912010_10152794515757629_9199231655920924610_n.jp g?oh=fbc33db61a9f4e39800be3e34c7c30a6&oe=54E93ED6


Heat some oil and fry cinnamon (karuvaapattai) till it turns black.
Add star anise (laungapoo) to the oil and once its roasted add cloves and cardamom.

Immediately add sliced onions and curry leaves and continue frying.
Add chopped ginger next and give it a quick stir.
Add meat curry powder (Babas), chilly powder and turmeric powder and a little water.

Add 2nd coconut milk once the masala is cooked.
Then add the following one after another - tomato, red chilly, and more sliced onions.

Add crab and stir till coated nicely. Cover and let it cook , in a slow flame.
Add hot water at this stage if you want more curry.
Stir nicely and continue cooking.
Add salt to taste.

Before you remove from stove, add 1st coconut milk and bring to boil.

Leave it in the pan, until ready to serve... preferably a few hours.
Before serving, heat up again - this is the secret to a better curry.

Enjoy!

[mappi]

then put your biriyani vessel on top of a dosa tava and continue cooking (so that your biriyani doesnt get burnt)

I have heard about this method, but never tried it. Will prepare it this weekend.

Usually, I use a Prestige alluminum cooker. What I do is, after the initial preperations, I cover it without using the weight. When it starts to steam, I put the weight & after about 3-4 minutes, well before the 1st whistle, I remove it from the flame and let it cool down with the weight intact and wait for it to open by itself.

[mexicomeat]

can you make this thread sticky?

while you are at it, can you unstick the inactive threads - some of them have not been updated in the last 3 years .

[mexicomeat]

I have heard about this method, but never tried it. Will prepare it this weekend.

Usually, I use a Prestige alluminum cooker. What I do is, after the initial preperations, I cover it without using the weight. When it starts to steam, I put the weight & after about 3-4 minutes, well before the 1st whistle, I remove it from the flame and let it cool down with the weight intact and wait for it to open by itself.

i use cooker for making dhal only. I don't use it for biriyani as i fear i might overcook it and make it look like a bisi bele bath.

many years ago, i used to cook rice in cooker (like most of the population in south india) - nowadays i cook it just like pasta (cook rice with lots of water and drain the remaining water when the rice is done).

[mexicomeat]

Tonight's recipe: Steamed vegetables

Cut beans, broccoli, carrots, mushroom and asparagus
steam beans (as it takes some time to cook it) for 5 min
after 5 min, add broccoli, mushroom and asparagus to the steaming vessel and cook for further 2 min

then take a wok, add seasme oil, 6 garlic pods and 6 dried chillies
fry until garlic is brown, discard garlic and chillies (we just want to infuse the garlic/ chilli taste in the oil)
add seasme seeds to the oil, wait till they splutter
add steamed vegetables, bit of soya sauce and salt and mix well for a min.
that's it.


http://www.mayyam.com/talk/attachment.php?attachmentid=3642&d=1413971404

[NOV]

can you make this thread sticky?

while you are at it, can you unstick the inactive threads - some of them have not been updated in the last 3 years .first one done.
2nd, let me merge some of the threads and then probably the sticky threads will become lesser.

Thanks for sharing your cooking methods. :)

[NOV]

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Deskin and cut peerkangkaai (ridge gourd or petola in Malay) and boil it.

In a pan fry mustard seed, sliced onion, garlic, curry leaves and red chilly with some oil.
Add the cooked gourd. Add salt.

Beat an egg and add to the mixture.

Goes very well with rice or bread.

[NOV]

A Chinese meal, for a change!

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Chicken soup
Chicken rice
Chicken in soya sauce
Tauhu salad
Japanese tofu with prawn/egg
Bean sprouts
Dim sum

[mappi]

Wondering when the chinese recipes are going to flood in - chicken items interests me a lot.

[NOV]

Chinese Chicken Soup

Generally, the Chinese version is very bland, and so my version is slightly spiced up.

Use a large, heavy pot to cook the soup. In some oil fry a cinnamon bark and a couple of star anise. Once they become dark, add sliced onion and lots of thickly sliced ginger. Roast for a while and then add chicken bones (a whole carcass would be fine). Coat the chicken bones with the fried ingredients and then add plenty of water. Bring it to boil and then reduce flame to lowest and let it cook slowly.

In 20 mins or so, add sliced tomato (and potato, carrot if you want). Continue cooking over small flame.

In another 10 mins of so, you may remove some portion of the soup for cooking the chicken rice.

Before switching off the fire, season with salt and white pepper powder.
Top up with some sliced onion stems (vengaya thalai) when serving.

[NOV]

Chicken Rice


Wash rice (Thai fragrant rice) and then drain water completely.

In a wok, add chicken fat (the fat off the skin) and let it melt. If necessary add some cooking oil.
Now roast the rice in this fat, till the rice becomes translucent. Use the smallest flame.
Remove the rice and keep it in the rice cooker.
Add some thickly sliced ginger and cook rice using the soup above - top up with water if necessary. Add salt.
1.5 portion of water to 1 portion of rice.

[NOV]

Tauhu Salad

For the sauce, blend fresh red chilly with an equal amount of garlic. Add about a spoon of the fat floating from the soup above. Season with salt.

Deep fry sliced tauhu. Place on plate. Top up with thinly sliced onion, cucumber and green mango.
Top up with the sauce above.

[NOV]

Chicken in soya sauce


Deep fry chicken pieces till light golden brown. Set aside.

In a wok, in some oil fry a cinnamon bark and a couple of star anise. Once they become dark, add sliced onion and ginger garlic paste. Add garlic strips. and sliced red chilly.
Once cooked add light and thick soya sauce. Top up with some water.
Once boiling, add chopped tomatoes followed by the fried chicken pieces.
Cook on high flame and ensure all chicken pieces are coated with the sauce.
Do not add salt as the soya sauce is enough.


The chicken rice set is now complete.

[mexicomeat]

today i cooked chicken curry which turned out awesome. pics provided if necessary.

some 15 years ago, when i was a student (showing my age here), i used to work in an indian restaurant on a part time basis. this is how they make chicken korma there.


1) rub salt on chicken to keep the meat moist. i used 1.3 kilos chicken (with bones)
2) roughly chop 2 onions (big pieces - i.e, cut an onion into 1/8)
3) take a bowl with water, add turmeric, chopped onions, 3 whole tomtoes - cook till the tomatoes skin peel off
4) drain and discard the water and discard the tomato skin
5) use a blender and grind the cooked onions and tomato - you will end up with a paste that is called a "base gravy" - most restaurants cook and store the base gravy in freezer for several days and use it for veg / chicken curries. pretty much 80% of the recipes in the restaurant are cooking using the base gravy. there is an alternate "base gravy" recipe for lamb curry / butter chicken.
6) take a pan, add nalla ennai, add star anise, cinnamon sticks, ginger garlic paste
7) after ginger garlic paste raw flavour is gone, add the base gravy and add chilli powder, coriander powder, cumin powder
8) add chicken and some water and salt to taste
9) cook till chicken is done - add coconut milk (just a little bit ; maybe half a cup) to it and cook for another 5 min
10) add garam masala powder and coriander leaves, switch off the stove

enjoy.

[mappi]

Very curious to try it out.

EDIT : I stand corrected, I overlooked that you had mentioned cumin in the recipe, just read it as I am preparing it.



there is an alternate "base gravy" recipe for lamb curry / butter chicken.

Would like to note them too, please.

[mappi]

Chicken Curry, A Mexicomeat Recipe (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1177670&viewfull=1#post1177670)

Followed exactly the steps, except - used boneless chicken.

Result : Awesome taste, soft meat in a thick gravy.

Had it with Chapathi and plain rice.

http://www.mayyam.com/talk/attachment.php?attachmentid=3680&d=1414701260

http://www.mayyam.com/talk/attachment.php?attachmentid=3679&d=1414701253

[NOV]

awesome mexicomeat & mappi :thumbsup: :2thumbsup:

[NOV]

coming up next.... Prawn Curry


https://scontent-a-kul.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10407120_10152822502377629_2112615609364924221_n.j pg?oh=cd660d9bb2b853096c39fec0291d1f69&oe=54E984E3

[rajeshkrv]

extrodinarya illayannu naangalla sollanum. titleye suya thambattam adichikitta eppadi :)

[NOV]

:lol:

extraordinary means out of the ordinary, which is exactly what I wish to share. Not the usual, known cooking. :p

[mappi]

I am not quite used to write recipes, but I will try.

Mutton Curry

Masala - this is the crucial phase, if you get this right, then your gravy will be a wow

- Coconut
- Curry Leaves
- Cinamon sticks
- Cloves
- Cardamon (pealed and only seeds)
- Bay leaf
- Pepper seeds
- Coriander seeds
- Red Chilli
- Cumin seeds
- Somb

Fry them one by one in a pan, don't burn them, preferably put them in the order that I have mentioned.
Quantity - adopt to your taste. Once they are dry, grind them, keep aside (closed).

- Mutton 250 gms
- Onions sliced 250 gms (For mutton the cut onion should be = quantity of mutton)
- Tomatoes
- Ginger galic paste
- Turmeric
- Ghee

In a pan, preferably a cooker, add ghee, and fry the mutton. Keep it aside.

Rinse the pan (or cooker) in water, add some ghee again, then onions, cook, add turmeric powder, cook, add tomatoes, cook, finally ginger garlic paste.

Once done, add the mutton pieces stir for a while, add hot water, boil it, close it and cook until meat is done. (After a whistle I cook them for 20 minutes in a tradional cooker)

Open the lid, place the vessel in low flame, stir it and bring to boil one more time. Add the masala you have prepared - usually I add only 3/4 of the masala prepared as in powder form they become a lot, so add it according to your taste. Stir it well. Add salt. Let it boil. Once you see the ghee climbing up and settling by the walls, the gravy is done. Add chopped coriander and sprinkle some garam masala, close it.

When ready to dine, stir the gravy and serve (If needed, heat it over low flame for few minutes, and please avoid using Micro Oven).

Goes well with plain rice, chapathis, dosas, idlis and my favorite with Sambhar.

http://www.mayyam.com/talk/attachment.php?attachmentid=3708&d=1415624913

[mappi]

Hybrid to Badam Halwa and Kheer

1 cup Bhadam power (save yourself from soaking the seeds in hot water & pealing the skin)
Milk - No particular measure, but more milk, more time to cook
Suger 2 cups (1 measure Badam = 2 measure sugar)
Cardmon powdered
Ghee
Yellow Food colour (optional)

Pour some hot milk in the Bhadam powder and let it soak for some time. Once the mixture cools down, grind it to a thick paste, if needed add milk while grinding.

In a non stick pan, add ghee (you can be generous), then add the paste. Be close and stir it, stir ir & stir it, until it does not stick anymore to the pan. it will take a while. Be sure to adjust the flame accordingly.

[Optional : either add the sugar or make a syrup and them add it]. However, now is the time to add the sugar.

Magic word : Stir.

Once it becomes thick, slowly add milk, all the while stirring. Let it boil, stir ever 2 to 3 minutes. Add food colour.

When it gets thicker, add the cardamon powder. Cook it until it becomes thicker. Clue : When the Ghee climbs up, you can stop. But you can continue also.

Usually, it gets more density when it cools down. So accordingly adjust your thickness.

Altogehter, takes about 90 minutes in low flame with constant stirring.

Presentation : Take some Bhadam, cashewnuts, pistha and slice them. 3 ways to add them while serving :
- Roast them in a pan and then add them.
- Add ghee, fry them and then add.
- Natural, just sprinkle them over the desert (My preference).

http://www.mayyam.com/talk/attachment.php?attachmentid=3709&d=1415625037

[Nawaaz]

Bit interested in cooking. Can someone tell me how to prepare panner butter masala in simple english

[NOV]

The halwa looks delicious Karthik :thumbsup: :slurp:

[NOV]

coming up next.... Prawn Curry

http://1.bp.blogspot.com/_w5RYu7_MCh4/TKH1Ta5BqVI/AAAAAAAAHmE/mq4_Rw8KoTk/s1600/pcf1.JPG


Remove the head (if you want), devein the prawn and remove the legs. Leave the shell on for the tail part of the prawn so that it doesnt shrink. Rinse and set aside.

Heat some oil and fry mustard seed (kadugu). Once it splatters, add fenugreek seeds (venthayam). Immediately add sliced onions and curry leaves and continue frying.

Add garlic slices next and give it a quick stir.
Add fishcurry powder (Babas), chilly powder and turmeric powder and a little water.

Add the following one after another - tomato, red chilly, and more sliced onions.

At this stage, you may want to add cut potatoes.
Let all cook over slow fire.

Add prawn and stir till coated nicely and continue cooking. Watch while cooking as prawns cook very fast
Add salt to taste.

Leave it in the pan, until ready to serve... preferably a few hours.
Before serving, heat up again - this is the secret to a better curry.

Enjoy!

[mappi]

Pepper Chicken Chuka (Dry)

Masala - this is the crucial phase, if you get this right, then your gravy will be a wow
(Measures given are what I use - add or subract according to your taste)

- Pepper seeds (3 tsp)
- Cumin seeds (2 tsp)
- Somb (Fennel seeds - 2 tsp)

Fry them one by one in a pan, don't burn them, preferably put them in the order that I have mentioned.
Once they are dry, grind them, keep aside (closed).

- Chicken 250 gms (Bone or boneless, piece size your wish, I prefer them small)
- Onions sliced 250 gms (For meat the cut onion should be = quantity of meat)
- Tomatoes
- Ginger galic paste
- Curry leaves
- Nalla Ennai
- Lime juice (optional)
- Corriander Leaves (optional)
- Salt

Marination
Chicken + Turmeric + Nalla Ennai => about 1/2 hour.

I usually cook it directly on an iron tawa, but if you are not used to, you risk geting your stove decorated. So I let you try it in a pan, anwyay its the same method for cooking on Tawa too.

- In a pan, preferably iron, add nalla ennai, and fry the onions. Cook/stir.
- Add Ginger Garlic paste. Cook/stir
- Add meat. Cook until they turn white.
- Add 'a kozhambu karandi' of hot water. Cook until the meat absorbs all the water, (the meat should be done by now).
- Add tomatoes. Cook/stir. Add salt.
- Add curry leaves & the whole masala powder you have prepared.
- (add oil if necessary. For this, you have to make a well by pushing the food that is cooking and add the oil in the centre and allow it to heat up. Once it boils, mix /stir.)

** Never close the cooking food at any point of time (even after its cooked) **

Don't cook for a long time, just stop it when the oil climbs up. Add corriandre leaves / lime juice (optional). Leave it open.

You can keep it in the pan, and use a iron tawa to heat it in portions. While heating it, the tawa should be really hot and wet with oil. Put the portion and stir continuesly until the mixture gets dark. Try not to burn it.

While cooking it in the Tawa directly, sprinkle water from time to time. And be careful not to burn yourself, it happens quite fast.

Goes well with curd rice (my fovourite), chapathi/parotas, sambar/rasam, plain rice.

A preferable evening dish when its quite cold.

http://www.mayyam.com/talk/attachment.php?attachmentid=3719&stc=1&d=1416133210

[NOV]

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Coming next, Sardine curry & Chilled potato salad!

[mappi]

Chicken 65

Chicken 250g
(bone or bone less - smaller the pieces more delicious taste - say max piece size = size of an ice cube)

Marination Part 1
Rub the cut pieces of meat with little salt, then add turmeric, mix, then add lime juice (1/4 lime is enough) - mix well. Keep aside for 15 mins minimum.

Marination Part 2

In a bowl add :
(add them one by one by giving a brisk stir each time and add the curd in the end, finally finishing it off with the red food color. Or just add them one by one in the order I have mentioned. Mix them all quite well - preferably using your fingers :

Gram Flour (Kadalai Maavu) - 2 TBS
Rice Flour (Arisi Maavu) - 1 tps
Corn Flour - 1/2 tsp
Edible Oil - 1 tsp
Ginger/Garlic Paster - 1/2 tsp
Tomato puree (1/4 tsp) + a pinch of Sugar [you can add ketchup (1 tsp) directly also, but if you are allergic to ketchup like myslef, this is your best option]
Cumin Powder - 1/2 tsp
Corriandre Power - 1/2 tsp
Chilli Powder - 1/4 tsp (or more if you want)
Pepper powder - 1/4 tsp (or More if you want)
Salt
Curd - 2 TBS
Red food color

Now, take the marinated (part 1) meat and add them to this mixture. Make sure each piece is well coated. Cover the bowl with transperant kitchen paper or just by a lid and keep it in the fridge (or a place below room temperature) for minimum 2 hours.

Heat edible oil in a Kadai (iron preferably). The quantity of the oil should allow the chicken pieces to be immersed completely, just like how you cook a vadai. If less oil used, the cooking will not be consistent and the meat may become rough.

When the oil is hot, add only one piece and allow it to cook for about a minute. You should see the change in color and the coating. Remove it and cut it open to see if its cooked inside too. If not, leave it in the oil for few more seconds. Once satisfied that the meat is cooked, you are now capable of determining the time it takes.

Add about 5 to 6 pieces (not more) and cook until the desired time. Rinse the extra oil.

Serve it with a piece of lime and ring-sliced onions. If you wish, you can fry some curry leaves and do the topping before serving.

Note : If you add egg to the mixture, Chicken 65 should be consumed immediately after cooked, else it will give a foul smell. Plus, I found that egg does a magic of roughening the meat. Choice is yours.

(Sorry no Photo, I had them all before even thinking of taking one. Next time I will surely post one)

[mappi]

Now you know how to prepare a chicken 65, time to see what magic it does when transformed to Chicken Manchurian

Preparation of the meat is same as Chicken 65. Just add another TBS of Gram Powder to make it look more like a Bajji.

In a wok :
Heat oil.
Add curry leaves.
Add sliced onions (1 medium sized onion is enough). Wait until the onions are cooked.
Add ginger/garlic paste (1/2 tsp).

(From here, you have to be quite quick)

Lower the flame.
Add 1 TBS of tomato puree + Pinch of sugar [you can add ketchup (1 tsp) directly also, but if you allergic to ketchup like myslef, this is your best option]
Add 2 TBS of soya sauce.
Give a quick stir & add the cooked chicken pieces into it. Stir, Stir, Stir - in about a minutes remove from flame.

(Salt not needed, but you can add it whenever you want)

Chicken Manchurian is Ready.

Optional - you can add very thin sliced carrots or cabbage. Add them after the onions are cooked and wait until these vegetables gets cooked too, before proceeding.

[mappi]

And so now you know who to prepare the Chicken for Chicken Manchurian, you can try Chicken Fired Rice

Cook the chicken as you would for Chicken Manchurian. Cut them into tiny pieces.
Prepare Fired Rice (if you want this recipe I can give it to you).
Add the cut chicken pieces to the rice towards the end. Stir for a minute, until the chicken pieces heat up in the vapour from the rice (should not take long).
Remove from heat.

Do yourself a favour by making a mutton curry to couple up with the Chicken Fired Rice and enjoy your delicious dinner.

(Photos next time, was quite hungry and finished them all ... bwahahaha)

[NOV]

ok, this is how I make Chicken 65 :)


https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/1455155_10152879151307629_9200832929875776997_n.jp g?oh=84a9c2d9f12958a6934f7f10044dd5c8&oe=550F550D&__gda__=1423788852_e1dc7844bb66ed690496228a69ad9ac a


Cut boneless chicken pieces. Add thayiru (curd/yogurt), ginger-garlic paste, turmeric & chilly powder, salt and finally add red coloring. Leave to marinate in fridge for a couple of hours.

Fry in hot oil - meat must be soft and juicy.

When all done, deep fry sliced onion and curry leaves and garnish chicken with it.

Vey simple actually - best eaten hot.

[mappi]

Only curd ? Won't the meat taken in max oil ?

I will try this out.

[Shenbagam]

Congratssss nga nov !!!..good luck in posting many more of your kai vaNNam :-)

[NOV]

Only curd ? Won't the meat taken in max oil ?Not at all Karthik. Just make sure you fry in hot oil.

:ty: Suvai-nga

[NOV]

Coming up next.... BATURA


https://scontent-b-kul.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10402058_10152877414632629_7372020868798373432_n.j pg?oh=ea6cbd9428a8e7a8e622bc2b0b373f3b&oe=54DE6534

From top: chicken curry, dhall, cucumber pickle, prawn sambal, batura

[mappi]

What is Batura ? Interested to try it out.
Plus all receipe podunga, please.

[NOV]

What is Batura ? Interested to try it out. Batura is nothing but fried Naan..... kandipaa try pannunga... it's deliciousl

[NOV]

https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/10421115_10152877414662629_5243204504473408881_n.j pg?oh=107ed20db787844e49a637d009e811c7&oe=54D44813&__gda__=1428105078_b7dba21b2e030e7e79ac6113d5edba3 c


I use basic stuff to make the dough. I don't like to use thayiru and instead use fresh milk.

First mix some dry yeast and a teaspoon of sugar in warm water. Let it rest at least 30 mins so that it becomes frothy.

Make a soft dough with white wheat flour, butter, salt, fresh milk, yeast mixture and enough water.
Let it rest, covered, at least 4 hours.

After that make small balls and let them rest for a while. When rolling, don't apply too much pressure. Roll only on one side.

Deep fry in very hot oil, for just a few seconds. After placing dough in oil, press it down immersing in oil, so that it fluffs up to a ball.
Cook both sides quickly. Drain and serve hot.

[uwitiusoj]

nov anna I am back. Though wont be that often I am dying to read all the posts in my absence. first i was disappointed that KK 7 was not updated after oct then I found you are continuing in separate thread. Super Super fantastic pictures. Try panni solren. Daughter will be 3 months in 3 days.

[NOV]

Nice to see you Sangeetha. Wow, your girl is 3 months? Time flies.
No, this is NOT an extension of Kugan's fabulous thread... no way can I be any thing like her.

I just want to share my recipes before I leave this world, so that they are not lost forever. :)

[mappi]

Chicken Kuzhambu

You should be, by now, knowing how to prepare the masalas for currys and gravies. Chicken Kuzhambu is fairly easy and quick to make, which goes well with plain rice, idilis, dosas or chapathis.

http://www.mayyam.com/talk/attachment.php?attachmentid=3758&d=1417429070

The cooking method is simple too :

Oil - spalter Star anis, cinamon sticks, curry leaves (cardamon or cloves are optional) - add onions - add tomatoes - add salt - add ginger garlic paste.

Optional - Add vegetables (you can add green peas or chenna dhal, potatoes, beans, carrots etc., just make sure you 3/4 cook them well before. I used only green peas.)

Add meat (you can use very less meat, I just used a piece of chicken wings.)

Add water (1/2 tumbler) and allow the meat to cook, takes not more than 10 minutes.

Add masala - stir well - Add 1 and half tumbler of water - cook covered for 10 minutes in low flame.

Open lid, stir for 5 minutes in low flame. Optional - add Coconut paste or corriandre leaves. Or a boiled Egg.

[mexicomeat]

mappi, your recipes are amazing. are u a bachelor or a family man like me who enjoys cooking?

[mappi]

Mexicomeat,

I like to cook. All are my Amma's receipe - namba koncham 'maney thaney ponmaney' add pannikivom.

[NOV]

coming up next

Penang XL Curry Puff


https://scontent-b-sin.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10351263_10152875440647629_543648729970511113_n.jp g?oh=234dcdaab7ad20800ca4f7c0b28b799a&oe=550C76CE

[mappi]

Chef,

Antha rendu raitha items please.
Plus, for the puff, you used a mould and fried it in oil or baked it ?

//
Nov ji : Avasaram, elathalaiyum avasaram. Wait pannu pa, receipe varum.
Mapps : Illa, weekend, vetala chumma thaan irrukaporein, athaan Puff seiyalam-nu ketein.
//

[NOV]

sorry Karthik, nEththu gavanikkala.... :oops:

[NOV]

https://scontent-b-sin.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/10481966_10152875440702629_4230381024419726117_n.j pg?oh=5c9bfb571cffd488a5cb4fee3a85906e&oe=551E34E6


1.
Make a soft dough with white flour rubbed with butter and seasoned with salt.
Set aside to rest.


2.
Slice red onions, green chilly, add salt and vinegar and leave to rest at least 4-6 hours. If you want, add a little red coloring.
This is the pickle accompaniment.


3.
De-skin sweet potato, cut into small cubes and cook in water, till soft. (Can be substituted with potato).

Dry fry small pieces of cinnamon, star anise and cloves (karuvaapattai, lavungapoo, kraambu)
Dry grind and keep aside. (I use idi-kallu)

In a pan, add sliced onion, green chilly, chopped ginger (one by one) in some hot oil. Once onion is soft, add cooked sweet potato, ground spices and salt to taste. Give a good stir and set aside to cool.


4.
Divide the dough into large balls and rest for 15 mins.
Roll out like poori.
Put filling sparingly on one half of the poori, carefully avoiding the edges.
Close up the poori and using a fork, seal the edges.
Deep fry in hot oil, till golden brown.
Serve warm, with pickled onions above.

[mappi]

Penang (Medium) Puff

Why Medium, as XL seems to be quite big. Followed exactly the recipe, the onion pickle was excellent.

http://www.mayyam.com/talk/attachment.php?attachmentid=3770&d=1417979935

Just an information for those who like to do the dough : I have done many French patisseries, so you can trust me. Here is the measurement for the dough, which will make the Puff crispy and golden.

White flour 150 gms + 100 gm butter + Salt + Water

Also, wet the circumfrence of the spread dough with water, just like how you do while gumming paper, then close it, and make sure it stays closed.

It is must to have it with the onion pickle, thats what makes a huge difference. Thanks Chef.

[NOV]

:clap: :clap: :clap:

[uwitiusoj]

Aiyo eodi super super recipes sa potu kolrengale. i am still in mostly pathiya samaiyal if i change that diet my baby girl becomes gaasy. Hubby will be so happy to eat that puffs. Often I do come to the forum to refer to K recipes. I go no where my first search is still this forum. But I have so much to try new recipes which I dying to try.

[uwitiusoj]

I just want to share my recipes before I leave this world, so that they are not lost forever. :)

recipes kandipa share pannunga since u all r great cooks but Please anna enn epdi solrenga .

[mappi]

Chef,

Weekend nearing, I am free. What's cooking ?

[NOV]

recipes kandipa share pannunga since u all r great cooks but Please anna enn epdi solrenga .idhu vaazhkkaiyin niyadhimaa :lol:
I realised this especially after the passing of my mother. :(

Karthik, next recipe is specially for you!

[NOV]

https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/1507948_10152100666512629_772506781_n.jpg?oh=b82b2 d8f688682553a48c955135e543a&oe=55445C6A&__gda__=1427054769_ee7fdb4c9a1676853072f0255f42b48 6


Roti jala is a popular breakfast in the rural parts of Malaysia, mostly in Malay homes. A very simple dish to make, it is eaten with leftover curries, especially chicken curry. These days, people make them fresh though. :)
Those days, they would just use their fingers to scoop up the batter and design on the pan, but now, you would need the roti jala achu to make this. But you can also make your own - (use an empty can and puncture large holes in it)

http://www.fussfreecooking.com/wp-content/uploads/2010/06/Roti5-tile1.jpg

Dilute coconut milk with water and then beat a couple of eggs and add to the milk.
Add white flour little by little, stirring constantly. You need a runny consistency (thinner than thosai batter)
Add yellow coloring and salt to taste.
Leave it to rest for 30 mins or so.
Strain the batter and add more water/milk if necessary.

Oil a pan lightly. Using the achu spread the batter in quick small circles like in the pic above.
Allow it to cook over medium heat and then cook on the other side.
Fold it, and continue with the remaining batter.
Enjoy!

https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/1558562_10152100666392629_283495738_n.jpg?oh=112c1 2485657989e5dcd57ac507ba4a0&oe=54FCDD80&__gda__=1430488026_bfb28088191d2491211bf5dd32ebe19 6

[NOV]

Merry Christmas! Ho Ho Ho!


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[NOV]

coming up next: Coconut Candy


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[mappi]

Had guests for this weekend, Roti Jala preparation postponed. Here is what I prepared for tea-time, and I like to call it Hazlenut & Almond Tiny Cakes. Preparation time less than 30 minutes and an instant hit amoung coffee-time guests.

125 gms Hazlenut powder
75 gms Almond powder
90 gms sugar (ice sugar actually, very thin powdered sugar)
1 egg white
1/2 tsp Almond essence (more or less according to your taste)

1/ First thing first, mix well the egg white with the almond essence. Just Michael Jackson it, I mean Beat it.

2/ Here is the tricky part - take the powders seperately and grind them more so that the powder becomes smooth. There should not be crumbs (kora kora nu irruka kudathu, talcum powser mari smooth-a irrukanum).

3/ Once the powders are nice & fine, mix them all together with 80 gms sugar & beaten egg white

4/ Sprinkle the remaining ice sugar in a plate. Take a tsp of the batter and roll it into a tiny ball. Introduce it in the plate with ice sugar, shake it to get rid of the excess sugar, and put the cake on a oven plate floored with baking parchment paper (cooking paper or bakery release paper).

- Optional : You can decorate the top of the cake with a tiny piece of candied orange peel.

5/ Heat the oven at 180 °C (th 6)

6 / Put the oven plate in the oven for 8 minutes to get smooth soft cakes, or for 12 minutes to get crispy ones.

Goes well with Coffee/Tea w/wo sugar.

http://www.mayyam.com/talk/attachment.php?attachmentid=3814&d=1419247155

[NOV]

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10626468_10152939941567629_1169302440897188990_n.j pg?oh=39c7f133519be7e4140d0c69bad45e01&oe=552F1A42&__gda__=1430204244_ad0a0246ed7ba1381d4ef794e54ab4a d

Ingredients (A)
115ml evaporated milk(4oz tin)
2 tbsp condensed milk
325g granulated sugar
375g grated coconut

Ingredients (B)
1 tsp vanilla essence
1 tsp butter
A few drops food colouring

Method

Combine ingredients (A) in a saucepan and cook, stirring constantly, over a very low heat until sugar has dissolved completely.
Stir in grated coconut and cook until almost dry, about 30 minutes.

Remove saucepan from heat, add essence and butter, and mix well to blend.
Divide into three portions and add a few drops of different colouring to each portion. Grease three trays lightly with corn oil and fill with coloured portions.

Press candy down firmly with a clean piece of plastic wrap, then set aside to cool slightly.

Turn candy out and cut before it dries completely and hardens.


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[Russelllww]

I try this is really works

[Russelllww]

I try this It really works

[mappi]

A Malaysian Breakfast in France

Thanks Chef, Roti Jala was awesome. So soft, with different tastes and with 'yesterday's' Chicken curry, it was devine.

Here is what I did apart from following exactly the Grand Chef's instructions :

To make 10 Roti Jala :

12 TBS of concentrated Coconut Milk (you get in cans)
4 TBS of All purpose Flour (Maida Mavu)
2 Eggs
Yellow Color, Salt
Water approx 6 TBS of water.
Oil for cooking (just like you use for Dosa)

- Dilute the cocunut milk with water.
- Beat the eggs seperately and then add the cocunt milk to it.
- "Add white flour little by little, stirring constantly. You need a runny consistency (thinner than thosai batter)"
- Add yellow colour and salt.
- "Leave it to rest for 30 mins or so."

- For the mould, I used "an empty can and puncture large holes in it"

Heat the pan (the pan must be quite hot). Pour the mixture in the mould and be creative. Turn it as a dosa to cook the other side.

Here are some photos :

Design 1
http://www.mayyam.com/talk/attachment.php?attachmentid=3834&d=1420029967

Turning Roti Jala (you can see the fabulous 'home-hand-made' mould)
http://www.mayyam.com/talk/attachment.php?attachmentid=3835&d=1420029973

Design 1 other side
http://www.mayyam.com/talk/attachment.php?attachmentid=3836&d=1420029978

Design 2
http://www.mayyam.com/talk/attachment.php?attachmentid=3837&d=1420029984

Roti Jala
http://www.mayyam.com/talk/attachment.php?attachmentid=3838&d=1420029988

Next attacking Thengai Burfi.

[NOV]

:omg: Karthik, you are awesome! :clap: :clap: :clap:

[NOV]

I try this It really works
Yes, it should work. :p

[mexicomeat]

made mutton chukka today - wife said it was better than her recipe :-) :-) here is the recipe

step 1: take a pan, add a spoon of gingelly oil, add 5 gundu milaga, handful of coriander seeds, some peppercorn, table spoon each of cumin seeds, fennel seeds, 5 cloves of garlic, tiny slice of ginger, kadalai paruppu and roast them. towards the end, add some grated coconut and switch off the flame.

step 2: grind the result of step 1 into a thick wet paste by adding little water

step 3: take a pressure cooker, add gingelly oil, 5 sambar vengayam if you have it, 1 normal vengayam chopped, 5 fenugreek seeds, curry leaves - saute them

step 4: to the above add salt, turmeric powder and 2 tomatoes. saute them for few seconds and then add the wet paste to it.

step 5: add 1 kilo mutton (i got 700gm boneless +300gm with bone) to the above. add water and cook until 5 whistles.

step 6: remove whistle, cook the mutton to evaporate the water

step 7: meanwhile in another pan, slice 1 vengayam lengthwise, 3 green chilli length wise, slice of ginger length wise- julienne. saute the above in a pan with some oil and add curry leaves. dont over cook, stop before onion turns brown

step 8: when the water is almost evoparated from the mutton, add the result of step 7 to the mutton and add pepper and garam masala.

step 9: cook for another 2 minutes until the mutton is of required consistency.

step 10: add chopped coriander and switch off the flame.


http://www.mayyam.com/talk/attachment.php?attachmentid=3844&d=1420204758

[NOV]

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Soak two portions* of kadalai paruppu & thuvaram paruppu with one portion* of ulundhu and rice, for a couple of hours.
Grind together with a couple of grind chilly and water to make it a thick batter.
To the batter add, chilly powder, chopped onions, green chilly, chopped coriander leaves and salt to taste.
In hot oil, drop spoonfuls of batter and cook till golden brown.
Serve plain or with your own chilly sauce.


* if you use 100gm each of kadalai paruppu & thuvaram paruppu, then use 50 gm each of ulundhu and rice.

[NOV]

https://scontent-a-sin.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/10891486_10152998628762629_4071492676906812414_n.j pg?oh=f95e9fb515de32b5c52a3d2df46ece9e&oe=5526D5EB


Soak Basmati rice for an hour, drain and then dry fry in pan - add some ghee for fragrance. Set aside.
Grate fresh carrot (australian ones are juicy), grind and extract juice.

In a pan, melt some ghee and fry cinnamon, star anise, cloves, and cardamom. Once they have become black, add sliced onions and crushed ginger. Continue stirring until onion is soft.

Add crushed lemon grass and chopped tomatoes.
Stir fry until the tomatoes are well cooked. Add salt to taste and then add this mixture to the rice prepared earlier.

Add the carrot juice and evaporated milk. The ratio is 1.5 portion liquid to 1 portion rice. If you have, add pandan leaves. Give it a stir and let it cook.

Once the rice has cooked, put some grated carrots and onion cut into rings on top of the rice and close the lid. No additional cooking is required as they will soften in the heat of the rice. The carrot rice goes well with chicken or mutton curry.


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[NOV]

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Soak dried chilly in warm water for about an hour. grind it together with 5-6 shallots (chinna vengayam) and a couple of garlic. Set aside.

Marinate chicken pieces with salt, chilly powder & turmeric for an hour in the fridge.

De-skin, devein and wash prawns. Wash one more time with turmeric water and keep in fridge until ready to cook.

Deep fry tofu (if available) and chicken. Drain and cut them into pieces.

Remove oil from the pan and in the same pan (without washing) add water and bring to boil. Add maggi noodles and cook for 3-4 mins.
Drain and keep aside. (The traces of oil in the water will keep the noodles from sticking to one another.)

Now you are ready to make the dish.
In a pan, add oil and sliced big onions. Once onions are soft, add the chilly paste and let it cook for at least 10-15 mins. Add salt.
Then add the prawns to cook in sauce.

Now you may add the ingredients - chicken pieces, tofu & potato cubes (if using) and sliced tomato.
At this stage add a little soy sauce and if you want chilly/tomato sauce.
Keep the flame low and add the cooked noodles and beansprouts.
Stir nicely until all the liquid is absorbed. Taste for salt and adjust accordingly. Put aside noodles.

Use a little oil and scramble a few eggs - season as necessary. Put back the noodles in the pan and stir thoroughly.
Serve warm.

Sounds complicated, but you can do everything in less than an hour.


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[mappi]

Carrot Rice with Mutton Kurma

Saptu parunga chumma super-a irrukum ... Thanks Chef

http://www.mayyam.com/talk/attachment.php?attachmentid=3868&d=1420925349

[NOV]

http://2.bp.blogspot.com/-4wDVjg5CifA/TyLdEHVztrI/AAAAAAAAAug/1CXszS_ydws/s1600/77822d1315627885-sun-september-4th-sat-september-10th-excellent.png

[suvai]

:mrgreen:hello nga nov ngovvvv...:-)
epadi irukeenga?

neenga pottu irukara kadamba pakoda....puth vithama irukey!!!....pakodaku...most of the time....maavugal kalanthu thaaan senji kelvi pattu iruken.....intha kadalai parupu plus thuvaram parupu plus ulunthu soak panni seiyarthai..read it with wide eyes...(surprised look ofcourse) :noteeth: i will surely try this "oru naal" ;-).
It is very interesting nga.....yaar recipe....amma recipengla?? :smile:
hmmmm picture paarthaaley suda suda eduthu saapidanum pola iruku...intha winter la ;-):mrgreen:

[NOV]

try panni paarunga suvai-nga... appuram vandhu sollunga :)

[NOV]

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In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices.

The add the following in this order: Sliced onions, halved garlic pods, chopped ginger & curry leaves.

Once onion is nicely cooked, add fish masala powder, chilly powder & turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil.

Add the following vegetables next: ladies finger, brinjals, tomato, green chilly. For better flavour you can deep fry the brinjals first.
Add some tamarind water and salt to taste. Wait for vegetables to cook.

Finally add fish and allow fish to cook. Fish cooks very fast. Don't stir much or the fish will break.
Once fish is cooked, switch off fire and leave it in the pan to cool down. Allow at least a couple of hours for curry to settle.

Bring the fish curry to boil again, once you are ready to eat - over very small flame.

[NOV]

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Boil, peel and crumble potatoes. I use Russet potatoes.

In a pan fry sliced onion, chopped ginger, curry leaves and sliced green chilly.
Add salt and cooked potato.

For the batter I don't use chickpea flour - thigattum
So I mix white wheat flour and rice flour, salt and turmeric and make a thick batter.
I add a secret ingredient now for better batter (shhhhhhhhhhhhhh...... Some corn oil) and leave the batter to rest.

Roll potato masala into small balls, dip into batter and deep fry.

[NOV]

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My version of Pongal

Soak rice for at least an hour.

Boil milk and water. Add soaked rice.
Let it simmer. If necessary add more water.

Once it's overcooked, add brown sugar. Stir nicely.

Add cashews and raisins fried in ghee. Add more ghee, stir and switch off fire.

Let it cool - it will coagulate.

[mappi]

So I mix white wheat flour and rice flour

Nov,

Measurement please - wheat flour:rice flour

Thanks

[NOV]

Measurement please - wheat flour:rice flourThats my problem - I am so old fashioned and depend on kai patham :cry:

proportion should be around 80% wheat to 20% rice flour
the rice flour is to provide crunchiness.

[mappi]

Asusual Bonda Super ... Thanks Chef

http://www.mayyam.com/talk/attachment.php?attachmentid=3893&d=1421441212

[mappi]

Fried Noodles with fried chicken

- Not Maggi but chinese yellow noodles made with wheat flour without egg.
- No Tofu, I forgot to buy them.
- No Prawns, for some reasons I stopped eating sea food.

Rest followed NOV's recipe and made a portion from 120 gms of noodles (60gx60g pack), 200 gms Boneless Chicken, 1 egg, 1 tsp of soya Sauce, 1 tsp of Chilli Sauce (this is a must - add more if you like) and the dish was exact quantity for 2 people. And it was excellent.

http://www.mayyam.com/talk/attachment.php?attachmentid=3894&d=1421583230

Thanks Chef.

[NOV]

So so so impressive Karthi :bow: :bow: :bow:

[mappi]

Kadhamba Pakora
Thanks NOV.

Excellent, crispy & soft - a sacred mix.
Next time I going to add pepper seeds and see how it is !

http://www.mayyam.com/talk/attachment.php?attachmentid=3897&d=1421614024

Kadhamba Pakora with Lingaa Puttu + Coconut Chutney + Tomato Chutney

http://www.mayyam.com/talk/attachment.php?attachmentid=3898&d=1421614033

Dinner finish !

[NOV]

Excellent, crispy & soft - a sacred mix.
Next time I going to add pepper seeds and see how it is ! :exactly: you should mix and match and come to a flavour you like.
pepper will work fine, don't worry.

[NOV]

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Do you have leftover bananas from prayers or meals?
Especially over-ripe ones? Then, this is the best tea time treat.
Preparation time 20 mins, eating time 5 mins :lol:

Use your hands to mash bananas nicely until almost liquid.
Add sugar and mix nicely.
Add white wheat flour and a little rice flour.
Add grated coconut next - just a little.
Finally season with some salt and add a bit of baking powder.
Mix thoroughly.
Using your hands drop small portions in hot oil.
This cooks fast so be mindful of that.

[NOV]

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I do not use the traditional method of adding sugee to boiling water, as we cannot control the liquid content. So, here is my brilliant method. :smokesmirk:

Boil water in a pot separately.

Melt ghee in pan - add kadugu (mustard seeds) and when it pops, add sliced onion and then curry leaves.
Follow with chopped ginger and sliced green chilly.
Once nicely cooked (in small flame) add cashews and fry till golden brown.
Add salt and then add the sugee (you can buy roasted sugee).
Fry for a while and the add boiling water from the pot. Now, the liquid is in your control.

Additions: soak kadalai paruppu dhall in water for an hour. Drain and add together with spices.

Some people use dried chilly too - I am happy with green chilly alone.

Of course you can add carrot strips or any other relevant vegetables you choose. I like mine traditional.

[mappi]

I cook Uppama in a similar manner, and most of the time I use carrots, beans & green peas with Kadalai paruppu/curry leaves/green chilli.
I like to have it with Coconut Chutney but end up having it most of the time with Idli Molakapudi. Just sprinkle it over the Uppama and it immediately becomes more Yummy.

[NOV]

I like it plain.. it's my dinner tonight. :)

[mappi]

bon appétit

[NOV]

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The preparation for this dish will take longer than the cooking time. :)

Prawn & stock - remove head and shell of prawns and wash. In a pan lightly fry the head/shell in some oil till they turn color. Add 2 cups water and let it simmer till it becomes 3/4 cup. Remove head/shell and add cleaned prawns to cook. season with salt and then keep aside.

Kuih - optional - 2 types - one is bean sprouts (taugeh), sliced onion & chilly mixed with white flour and salt, made into batter and left to rest for around 30 mins. then deep fried and sliced.
another is white flour, coconut shreds (thengaaipoo), chilly powder, salt, made into a stiff dough. Shape it into elongated cylinders and deep fry and slice.

Tauhu (beancurd) - Halved or quartered. deep fried and then sliced.

Potato - cut into bite sizes, season with salt & chilly powder - you can either deep fry this or cook in boiling water.

Onions - sliced and deep fried till dark brown - you can add a little rice flour if you want it to be crispy.

Fresh yellow noodles - rinse in hot water before using to rid of soda taste. Do not cook!

Cooking method:

Fry sliced onions in oil and add smashed garlic.
Push aside and scramble a couple of eggs seasoned with salt.
Add bean sprouts, cut kadugu keerai (sawi), chopped tomatoes. Season with salt.
Once half cooked, add noodles, give a good stir and then add chilly paste, soy sauce, a dash of chilly sauce, a dash of tomato sauce.
Stir nicely and then add all the ingredients prepared above.
Stir now and then and mee goreng is ready when it is no longer soggy.

Serve with sliced salad leaves, and top it with finelycrushed roasted peanut, onion crisps and a slice of lime.


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[NOV]

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Pastry is normal: white flour, butter/margarine, salt and water. Make a soft dough and let it rest at least 4 hours. After that make puri/chapati sized balls and let them rest.

Filling can be anything you wish. Penang karipap bawang style uses sweet potato and meat masala powder.

For this filling I used my mother's vege murtabak filling.

Boil potato and then cut into small cubes.
Separately dry roast cinnamon, clove and star anise. Then powder them finely. Keep aside.

In pan, put some oil, fry lots of cubed onions, some chopped ginger and sliced chilly. Once cooked add salt and the above spice powder. Stir nicely and then add cooked potato. Let it cool.

Roll out dough like medium sized puri/chapati and put filling in lower half - not too much. Fold over and using a fork press down edges. Deep fry in medium heat.

Serve with pickled onions.

[mexicomeat]

chef, can you post an authentic hainan chicken rice recipe please?

[NOV]

chef, can you post an authentic hainan chicken rice recipe please?I have posted my version here:

http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1176296&viewfull=1#post1176296


For the authentic version, refer here:

http://www.malaysianfood.net/recipes/recipehainanchicken.htm

[mappi]

Jellabi

These guys reminded me of the 'Samosa-Sundal-Jellabi' shop opposite to Sathyam Theatre.
Don't know if it still exists ... Lovely Days Those.

So made some ...

http://www.mayyam.com/talk/attachment.php?attachmentid=3949&stc=1&d=1422991416

[NOV]

At Batu Caves, yesterday.....

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[mappi]

Ivanga mari shape poda nammaku thiramaiyum illa, porumaiyum illa. By the by, I am using the Icing cone (LoL).

During my 'little one' days I used to stand and gaze at these fabulous cooks who prepare awesome items by the roadside - cooking Gangiri, Kai Muruku, Jellabi and my favourite Neindrangai (& Maravali Kazhangu) Chips. Chumma Sar Sar Sar nu cut pannuvanga, and the odour ... really wow. Even ground nut frying, super-a irrukum. Adding emotion to everything, the 'wait & watch' will be blessed with a handful of freebies (LoL).

But I have never made Jangiri. Pending list-la poduvom.

[NOV]

appaa used to do janggiri using a coconut shell - one of the "eyes" would be pierced!

[mappi]

Interesting Nov - Coconut Shell Janggiri

[NOV]

I dont think its unusual - especially during those days.


http://i.ytimg.com/vi/i30qexgZydQ/maxresdefault.jpg

[mappi]

I will try this, quite eager to design it using coconut shell.
'Appaa' recipe kadaikuma ? please ...

[NOV]

'Appaa' recipe kadaikuma ? please ...:o :o :o

I was barely 10 when he passed away. 8-)

Anyway, I remember it was hard work - soaking wheat flour overnight and then removing water and resting again.
Never bothered to learn. Sorry.

[mappi]

[Its me who got to be sorry, to ask such questions. Please accept my appologies.]

My mom has already told me that its complicated, thus I do not have the recipe on me, but now I would like to prepare it with coconut shell.

Risk & Rusk are my first & last name (ithula Punch dialogue vera). Lets do Jangiri ... soon.

[NOV]

Sunday special: chicken dalcha, chicken sambal, deep fried squid, cauliflower and pachadi.
Recipes coming soon.


https://scontent-b-kul.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/560227_10153076292522629_4590585243051938808_n.jpg ?oh=42947b7930945be2f246878e089ddd15&oe=55699553

[NOV]

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Throw in some dhall with some chicken bones in a pressure cooker.
Add some turmeric, ginger-garlic paste and little oil and let it cook 3-4 whistles.

Once cooled, add cut vegetables and cook (I used potato, carrot, brinjal) and boil again.
Once almost cooked, add tomato pieces.

In a separate pan, prepare thaalippu - cinammon, cloves, star anise & cardomon - fry till black.
Add chopped onions, curry leaves, chilly, quartered tomato and salt to taste.

Add this thaippu to dalcha.

Pound some perunjeeragam and add together with a cabbage leaf before switching off flame.

[NOV]

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Fry thaalippu till black (cinammon, cloves, star anise & cardomon )
Add chopped onions, curry leaves, and finally ginger-garlic paste.
Once fragrant, add chicken pieces and let it cook in its own juices, covered.

Halfway through, add ground chilly paste (no shortcuts, please soak and grind dried chilly) and stir nicely.
Continue to cook covered.

Then add cut potato, quartered tomato and onion rings. Close lid and continue cooking.

Add salt last and top with coriander leaves.

[NOV]

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Clean squid thoroughly and cut into rings.
Marinate with chilly and turmeric powder and season with salt. Leave it in fridge for a couple of hours.

When you are ready to eat, add some sliced raw onions and a dash of rice flour and deep fry immediately.
When it's nearly cooked you can add curry leaves.

Serve hot and crispy.

[NOV]

http://www.potretkasih.com/wp-content/uploads/2011/09/Picnik-collage31.jpg


Try this different style

Mix chopped onion and green chilly with white flour with some water to make thick paste.
Add salt and some oil.
Beat nicely and leave it to rest.

Heat oil and put flat spoon in oil. When spoon and oil are hot, pour some of the batter above, put lots of fresh taugeh (bean sprout), and then coat with more batter.
Add a prawn on top and place in hot oil.

After a few seconds, use another spoon to carefully remove the batter from the earlier spoon.
Continue frying till fritter is golden brown.

Unlike the usual method, this will be very tasty and the taugeh crunchy.


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[NOV]

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First cook the macaroni - the way I do is to put water and macaroni together and bring to boil.
Add some salt and a little oil. Once nearly cooked, drain and set aside.
Just before making the fried macaroni, loosen the cooled down cooked macaroni.

Soak dried chilly in warm water for an hour or so.
Grind this chilly, together with some small onions, a few pips garlic, 1 large tomato.

In a pan, heat some oil and fry sliced onion.
Then add the chilly paste and let it cook until the raw smell goes off. You can add water if needed.
Add salt.
And then add sliced chicken meat and then prawns.
Add mixed vege and a dash of soy sauce.

Once meat is cooked, add loosened macaroni and stir nicely over low heat.
Keep on stirring occasionally so that the macaroni absorbs all the sauce.
Taste for salt and once dry, remove from pan.

In a separate pan scramble some eggs, and spread over the fried macaroni.
Alternatively you can add the scrambled egg while cooking, just before you switch off the fire.

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[mappi]

Prawn Fritters

Chef, whats the sauce (or chutney !) beside the dish ?

[NOV]

That is peanut sauce, usually served with satay.
You can use all kinds of chilly sauce to eat the prawn fritters, too. :)

[NOV]

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Here is ONE way of doing this dish - there are plenty of methods by the way. :)

Soak rice noodles in normal water for an hour or so.

Deep fry cut potatoes (season with salt and chilly powder) and cut hard tofu and set aside.

Scramble a couple of eggs and set aside.

In some oil, fry sliced onion (lots) and garlic.
When you get the aroma, add chilly paste (ready made ones would do). Let it cook.
Add a dash of chilly sauce, soy sauce and season with salt.

Add sliced chicken and wait for it to be cooked before adding prawns.
Add cut kadugu keerai (sawi) and taugeh (bean sprouts).

Once half cooked, you can add the rice noodles. Stir nicely and let it cook.
At this stage it would be soggy. Allow the rice noodles to cook.

Finally add the potatoes, tofu and egg and give a good stir before switching off the flame.

[NOV]

This dish is very popular in Malaysia and is light and easy compared to curries....
You need thavusa murungai keerai, which looks like this:

http://2.bp.blogspot.com/-P3imRnHU0nk/UhIPpNMpbAI/AAAAAAAAA1I/a_Tw9_dDJJ8/s1600/n1.jpeg


In a pan, add some oil, and then add mustard seeds (kadugu)
When it pops, add sliced onion, followed by curry leaves and then halved red chilly.

Add salt to taste and some turmeric powder for colour.

Add 2nd coconut milk and when it begins to boil, add cut sweet potato.

Once potato is nearly cooked, add thavusa murunga keerai and let it cook.

Add 1st coconut milk and when it comes to boil, switch off fire.

Serve with white rice or idiyappam.






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[mexicomeat]

i think i have seen this in my local vietnamese shop.

can you please tell me the malay name or english name, so that i can google and find the vietnamese name for it?

[NOV]

can you please tell me the malay name or english name, so that i can google and find the vietnamese name for it?puchuk manis or chekur manis... in English it is commonly known as sweet leaf.

Found this on Google:
Cekur manis (Malaysia), 马尼菜 (Chinese) Sweet Leaf, Tropical Asparagus (English) Sauropus Androgynus (Scientific)

[mexicomeat]

http://www.depi.vic.gov.au/agriculture-and-food/horticulture/vegetables/vegetables-a-z/asian-vegetables/asian-vegetables-glossary

the above site lists the commonly available asian greens in australia. unfortunately, i cannot find cekur manis in the list.

if you recognise any greens that you have a recipe for (apart from the obvious ones like vallarai keerai and amarnath ) please let me know

[NOV]

You can cook the chinese spinach just like our mullai keerai.
Also, the Chinese cabbage can be cooked the same as out cabbage.
For Kailan with oyster sauce, I have already given the recipe
Chinese white cabbage (pak choy) can be cooked with just onion, garlic, chilly and salt
Hairy gourd is the same family as sorakkaai
The yambean is my favourite to make fritters
You can use lemongrass to flavour your ghee rice and chicken/mutton curry
The Water Convolvulus is perfect accompaniment for nasi lemak and is cooked with just onion, garlic, chilly and salt

[mappi]

Lemon Rice with Masal Vadai, Potato Fry & Coconut Chutney

http://www.mayyam.com/talk/attachment.php?attachmentid=4019&d=1425511616

[NOV]

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Soak sudesi/kondai kadalai for a minimum of 8 hours. Overnight is best.

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Cook the kadalai in a pressure cooker. Add a little turmeric, salt and some oil.
When boiling wait for the bubbles (nurai) to appear and scoop them off before closing the lid and placing the weight on the cooker.


https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xpa1/v/t1.0-9/10805565_10153120716692629_8302434995632855881_n.j pg?oh=5255963e50ac2b972c47e25980dbf484&oe=557F6034&__gda__=1433549346_5ac8c0bf93d0a11238bbbe8cfa33d77 e


In a separate pan, add some oil and add mustard seeds till they pop. Add cut dried chillies and fry till they turn black. Add curry leaves too.
Now scoop all this together with some oil and mix in the cooked kadalai.
That's it.


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p/s: I made 100 packs of this for a Soup Kitchen project.

[mexicomeat]

my rasam recipe - sorry no pictures, only recipe.

1. wash, rinse a handful of toordal and masoor dal, cook and keep aside
2. dry roast pepper seeds, coriander seeds and cumin seeds. make a powder of it and keep aside
3. take a vessel, add oil, mustard seeds, cumin seeds, round chilli (2 numbers), 8-10 cloves of crushed garlic
4. saute for a while, add curry leaves ; cut the stalk of curry leaves into half and add it to the oil and saute
5. add one whole tomato cut into 8 pieces (you don't have to finely chop) and add a bit of salt
6. add 2 spoons of your favourite rasam powder - i have tried several brands and i recommend 777 brand or sakthi brand. If you cannot get this, then as the second option, go for grb brand or nirapara or double horse or priya. i don't like mtr rasam powder and i wouldn't recommend it.
7. by now, the tomato would start to shed the skin - add a nice dollop of tamarind paste followed by a generous amount of water
8. add a spoon of spice from step #2 and add two spoons of dhal from step #1
9. you can add more dhal, pepper powder, spice from step #2 and salt to suit the consistency and your taste
10. stop rasam immediately after it comes to a boil. don't over cook.

you can now discard the curry leaf stalk and add coriander leaves to the rasam. enjoy.

[dev]

All the Big Boy's have taken over the kitchen...:smokesmirk: Bayangarama cooking nadakudhu... namma pesaama orama odhungi ninnu vedikkai paarka vendiyadhu thaan...

K not back yet!!!:confused2: Hope all is well at her end...

[NOV]

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/984295_10153155730012629_3105365499214853991_n.jpg ?oh=2bd1d30afbfdf673bbc2d5138dcc6b1d&oe=55838B0D&__gda__=1438242107_7e9e107d6f9e46ecbdcf7bfc949f47f b



Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the oil and once its roasted add cloves and cardamom.

Immediately add sliced onions and curry leaves and continue frying.

Add ginger-garlic paste next and give it a quick stir.
Add chicken pieces and stir till coated nicely. Cover and let it cook in its own juices, in a slow flame.

In 5-10 mins, add 2nd coconut milk.
Let chicken cook nicely.

Then add the following one after another - tomato, potato, red chilly, coriander leaves and more sliced onions.
Bring to boil and then cover to continue cooking.

When chicken and potatoes are half cooked, add some kurmapowder (Babas, if you can get). Add hot water at this stage if you want more curry. Stir nicely and continue cooking. Add salt to taste.

Add first coconut milk and bring to boil. Add ground almond (secret ingredient) at last, stir and switch off flame. The almond will make your kurma thick,creamy and tasty - just about 8-10 pcs for one chicken)

[NOV]

Do you want to make super soft chapathi?
You need a secret ingredient to make it tissue soft!


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The secret ingredient is Olive Oil based spread -

http://www.butlerandbentley.com.au/image/cache/data/EggsDairy/044_DSC_0843-600x600.jpg


Simply mix pure aatta flour with some of the spread above and make a soft dough with hot water.

Remember, no more than two times of flipping, when cooking.

So soft, even when kept in the fridge!

[mexicomeat]

I use pilsbury gold and I get super soft rotis with just water.

[NOV]

I use pilsbury gold and I get super soft rotis with just water.well, you have havent tried this tip.... the chapathi is tissue soft! :)

[mexicomeat]

well, you have havent tried this tip.... the chapathi is tissue soft! :)
ok - will try it tonight and let you know

[NOV]

https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xfp1/v/t1.0-9/13203_10153184142067629_2846799865983941471_n.jpg? oh=a83d9bcd318aebbfd138261001303d17&oe=55AB7584&__gda__=1433424159_75775873d2830a58ecc69aff46db9f8 2


Cook cut potatoes and murungai in coconut milk (the secret ingredient). Add salt straight away. Once cooked, set aside.

In a little oil, fry the following in this sequence: kadugu (mustard seeds), sliced onion, curry leaves, ginger strips, chilly strips, tomato pieces.

Once they are cooked, add some chilly powder, stir and add the potatoes and murungai.
Stir nicely and then its ready to serve.

Goes well with white rice and chapathi.


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[NOV]

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Gather as many kinds of preserved dried fruits as you can: prunes, olives, peaches, plums, raisins, etc.

In some oil, add a pinch of cumin and fennel seeds (seeragam & perunjeeragam).

Add finely chopped onions and fry over low flame.
Add a spoon of ginger-garlic paste next.

Add pepper powder next, followed by a few spoons of sugar. Add a little water and cook over slow fire till sugar melts.

Add all the dried fruits and continue cooking.

Final product should be like below:

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Serve at room temperature and keep remainder in fridge.

Goes very well with Briyani.


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[mappi]

Kodai Kaala Kulfi

Around 8pm in the 90s Chennai evening, there will be a Bhai on a tri-cycle sounding a bell 3 times in regular intervals. Before him, on the tri cycle platform, will be a pot covered with a red cloth. Inside, it contains a treasure called Kulfi. Its awesomeness is limitless, while having a Kulfi under a tree during Kodai Mazhai.

Here is a simple a recipe. Firstly, let me knock out the basic question - the mould. You can can use any of the following if you don't have a Kulfi Mould :

1/ A tiny glass tumbler (like the one's they serve tea in a Moroccan Café). Put a tiny sugar-tea-spoon in the middle and freeze it.

2/ Tiny flower pots, those decorative ones. Just place a rigid stick in the centre before freezing it.

3/ Ice-cream mould (to make artifical colored/flavoured ice-creams - it comes with a plastic stick), as the one in the photo.

Secondly, to remove the Kulfi from the mould, place the frozen mould in warm water for about 3 to 4 minutes. By now the Kulfi should be removable by pulling the stick. If it still resists, take a knife and insert it to inner wall of the mould and do a full cirlce.

Ingredients :

Milk - 5 cups
Sugar - 1 cup
Fresh cream - 3/4 cup
Almonds - 2 tbsp (soak it in hot water and peel the skin)
Pistachio - 2 tbsp (soak it in hot water and peel the skin)
Cashew nuts - 2 tbsp
Cardamom (powdered) -1/4 tsp flat
Saffron - couple of strands


1/ Grind peeled almonds, pistachio and cashew nuts with a little milk coarsely.

2/ Soak saffron in a tbsp of milk and keep it aside.

3/ Boil milk until it reduces to half the quantity. Keep stirring so that it does not get burnt.

4/ Add sugar and let it dissolve.

5/ Then add all the nuts, cardamom powder and cook for 3-4 minutes.

6/ After it cools down, add fresh cream and saffron. Mix well.

7/ Pour it into the moulds and freeze. It will take 6-7 hours depending on the freezer. If its an inbuilt freezer of a refrigerator, it may take time. Check the spec of more details.

http://www.mayyam.com/talk/attachment.php?attachmentid=4061&d=1429044913

http://www.mayyam.com/talk/attachment.php?attachmentid=4062&d=1429044922

[mexicomeat]

i made some cabbage kadalai paruppu kottu and murungai kai karakozhambu yesterday.

today, i made pepper chicken and muttai kozhambu. both turned out really good. I made it less spicy so that my 5 year old could eat. Recipe and photos below.

Muttai Kozhambu

1. Take a pan, add oil. Add sliced onion (1), sliced ginger and garlic and 3 kashmiri red chillies (the ones that are not hot, but give good colour) and a little bit of kadalai paruppu to ensure you get a thick gravy
2. add a bit of salt to help the onion cook faster. add sliced tomatoes (2). saute for a while till the tomatos are slightly done. add some coconut (i had frozen) to this and continue cooking.
3. remove from flame, grind this into a paste by adding some water.
4. clean the same pan, add oil. add curry leaves, mustard seeds, methi seeds, hing and cumin. then add the paste, salt and water.
5. add some chilli powder and coriander powder, some more water.
6. leave the pan alone for 10 minutes. I wanted the gravy to be bit tangy, so i added two frozen pieces of raw mango into the pan and removed the raw mango after 10 minutes.
7. set a slow flame, break 6 eggs into the gravy (dont mix them for the next 10 minutes as you want the eggs to remain whole)
8. stir after 10 minutes, switch off flame, garnish with coriander and enjoy.

Pepper Chicken
1. I used 2 breast chicken (500gm approx) and 2 thigh pieces (250gm approx). cut them into thin slices (see pic), removed fat, put them in a bowl, applied salt on the chicken generously and put the pan in the fridge for 30 min.
2. in the mean time, i finely chopped onion, ginger and garlic. I didn't want to use the store bought pepper powder, so I also made some fresh pepper powder during this time.
3. after 30 min, take the chicken out, add some water to the bowl and cook the chicken in the salt solution for 3 min - until the chicken changes from pink to white. switch off the flame, take the chicken out and add cold water to the bowl to prevent it from cooking anymore.
4. take a pan, add oil, onion, ginger, garlic and curry leaves.
5. when the onions change colour, add salt and dessicated coconut (i had frozen) and cook for 2 minutes
6. now add chilly powder, cumin powder, salt, dark roasted curry powder (or any meat masala will do) and pepper powder to the onions and fry for 30 seconds.
7. add chopped capsicum, fry for 1 minutes
8. add chicken, make sure that the masala is now coated on both capsicum and chicken
9. use two spoons of yoghurt to bind the masala to the chicken and capsicum
10. cook until there is no water left on the pan. add some more pepper powder (if you wish).
11. garnish with coriander and enjoy.

[rose75]

Where can we buy this Olive Grove in KL. thanks

[mappi]

Mexicomeat,

Muttai Kuzhambu super. I make it more like a template Kara Kuzhambhu and depending on the day, I add half-boiled eggs or drumstick/bringal or Vendakai (my fav.) or Sundakai ... some times just plain. I will try out you recipe (sans Meethi Seeds) on Sunday.

Pepper Chicken method is identique (but sans Capsicum).

[mexicomeat]

yes, i usually make kara kozhambu with tamarind (minus the coconut) - but wanted to try some new recipes that i found while browsing.

inspiration for the muttai kara kozhambu - http://www.sharmispassions.com/2013/08/udaitha-muttai-kuzhambu-egg-drop-curry.html
inspiration for the pepper chicken - http://www.sharmispassions.com/2013/08/udaitha-muttai-kuzhambu-egg-drop-curry.html (in the video she made a comment that the end product will taste like chicken, so i subsituted potato with chicken)

[NOV]

Where can we buy this Olive Grove in KL. thanksAlmost all Hypermarkets - I bought mine at TMC Bangsar - but its available elsewhere too, like Cold Storage.

[rose75]

Thanks anneh

[rose75]

One more question anneh, for 500grms of atta flour how much Olive Grove to use?
I bought my Olive Grove in TMC. Thanks

[NOV]

This is a quick meal, when unexpected visitors arrive or when you really have no idea on what to cook. :)


https://scontent-sin.xx.fbcdn.net/hphotos-xtp1/t31.0-8/11121786_10153237731437629_6449707103679082897_o.j pg


It's very easy to make - make a smooth batter with white flour and water with salt to taste. The batter should be as thick as thosai batter. Leave it to rest for at least 30 mins.

Add chopped onions, sliced chilly, sliced curry leaves and chopped ginger, just before you make the thosai.

Cook as you would cook a thosai, except that this should be cooked on both sides.

Serve with day-old fish curry or sardine sambal
Or if vegetarian, with any chutney.

[mappi]

Mexicomeat's Muttai Kuzhambu

Delicious ! Added dry mango pieces (sans methi seeds & Kashmiri Mirchi as we don't get them here.)
1st time a Kuzhambu without Tamarind, thanks Mexicomeat, I am keeping this recipe

Had it with Beans Poriyal and Mango Pickle

http://www.mayyam.com/talk/attachment.php?attachmentid=4067&d=1429447467

http://www.mayyam.com/talk/attachment.php?attachmentid=4068&d=1429447484

[NOV]

Looks yummy....!
I must try it, but seems like lot of work. :boo:

[NOV]

One more question anneh, for 500grms of atta flour how much Olive Grove to use?
I bought my Olive Grove in TMC. Thanks:thumbsup:
use just a little - usually I will use ghee, but now I substitute with the olive grove.

[mappi]

Godhumai (Maidha) Thosai

Nov,

I too make Maavu Dosai quite often. I like Rava Dosai, so I try to make it seemingly taste like one. Here is how I do it (after trying out several times, you can get the finese and irradicate the 'rubber like texture' by adjusting the water and flour quantity, no spl. tips for it) :

Ingredients

Wheat flour - 1 cup
Rice flour - 1 cup
Green chillies - 2 very finely chopped
Ginger - small bit finely chopped
Cumin seeds/Jeera - 2 tsp
Curry leaves - few tender ones
Salt - 2 1/2 tsp approximately as needed
Onion – 1 finely chopped
Pepper seeds – 1 tsp
Water - 4 cups

Oil - 1 tsp
Mustard seeds -3/4 tsp
Hing - a pinch

(Non-stick Tawa, but I use (and perfer) Iron Tawa)

1/ In a bowl, put wheat flour, rice flour, green chillies, ginger, cumin seeds, peppercorn, curry leaves and salt.

2/ Add water little by litte and mix well so that there are no lumps.

3/ Heat a tsp of oil, add the onion chopped and cook it till it becomes transparent. Pour it in the dosa batter and mix well.

4/ Heat a tsp of oil, add mustards seeds, when it splutters, add hing and pour it into the dosa batter and mix well.

5/ Heat a tawa (medium heat) pour a Kuzhambu Karandi of batter and spread it as you do for a Dosa (Including Cooking Oil). Note that Maavu Dosai take a bit longer to cook than the regular Dosai. And mix the batter well before making the next one.

Any Idly/Dosai companion side dish goes well with it. I perfer Sambhar or a dry gravy (chicken or Mutton), and my favourite is having it with Tomato Chutney.

Next time I prepare some, I will post the photos.

[NOV]

:thumbsup: Karthik
adding rice flour will change the texture and taste of this thosai - which is more like appam. :p
It's the gluten in the wheat flour that makes it stretchy.

[mexicomeat]

@mappi, thanks. surprised to know that you don't get methi seeds (fenugreek) there.

[mappi]

oopss ... my bad (should have asked or checked), thought methi seeds were something else. Yes, we get fenugreek seeds here. I will add some while doing it next time.

[mexicomeat]

one of my favourite recipes. very simple. i used to cook this a lot - but i havent cooked it in more than 2 years now. might cook this weekend.

please let me know if you want me to translate.

https://www.youtube.com/watch?v=-AMtXvRkuvM

[suvai]

vanakam ngovvvv.....& all who have contributed on here...hello devvvvvvvv....nalamaa.....neenga sonna maathri..looks like the bells are ringing in the kitchen once again :-) but with gentlemen for a change ... :-) neat to observe :-)

good luck with presenting more of your kaivannams!!! :-)

[NOV]

I keep the ends of bread loaves in the freezer - they make very good puddings!
But if you want to make with fresh bread, that's possible too.


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Simply soak about 10 slices of bread in milk (UHT or Fresh) for about 30 mins.
Add 2 beaten eggs, salt & sugar to taste and mix well.
Add raisins and a few drops of vanilla essence.

Grease a baking container lightly and bake for about 15 mins. Use a fork to pierce, to see whether it's cooked. The fork should come clean.


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Serve warm, either on its own or with your preferred sauce.
Leftover pudding can be kept in the fridge and served cold - delicious too!

[suvai]

Ahaaaa.....what caught my attention on here is.........lemon rice and masala vadai. .������

Mappi....nga......plz share both of your recipes if u can....ty ty.

Nov ngovv....neenga kitchen la king nu recipes paarthu..nambarengo. ....dosai milagaipodi onga family recipe Konjam
Podareengalaa ty ty...too����

Devvvv.....seems like u too walked in like me...into kugans neighbour's kitchen.....��������....naan vegetarian line la ninukaren. ..neenga.???

Paarunga....Nov ngov....nikaraaru chefs cap pottukittu....angey. ..thattodu pona...sweet oda thirumbalaam nu neenaikaren. ....correct ngala ngovvv ngovvv����������

[suvai]

Not able to use..smiling icons...inga oru sad icon pottukonga

[NOV]

Why sad suvai? :(

[suvai]

Because I forgot how to use icons...lol...I was using the ones available and it was posting as question marks. .lol

[mappi]

Suvai,

Masal Vadai

Ingredients

Bengal Gram (Kadalai Paruppu) - 1 cup
Onion - 1 small size finely chopped
Red Chillies - 5 or 6 depending on the size/hotness
Curry leaves - Few finely chopped
Somb Seeds - 1 teaspoon
Oil - For frying enough for the vadas to float

1/ Soak dhal for minimum 1 hour (maximum 2-3 hours)

2/ Drain the water completely.

3/ Add Dhal, red chillies, somb, salt & grind them coarsely without adding water (some drops if its too hard to grind)
[I use 'Preethi' Robot, Jar & 4 side Blades (Type 3)]
Note: It must not be fully grinded to a paste - Kora Kora nu irrukanum.

4/ Take the grinded dhal and add onion & curry leaves and mix everything till its well blended.
(Add Onions only when you are ready to prepare the Vadai. Onions inject their juice which makes the Vadais hard.)

5/ Make medium sized dumplings, flatten and deep fry in hot oil.
(Just take a little bit batter, make a tiny ball, place it on your palm, press it flat, adjust the circumfrence with your little finger to close the cracks)

You can fry 5-6 vadais at a time.
Note: Oil should be too hot, else the vadais will absorb oil.

6/ Fry till the vadais are cooked (turns brown and crispy when ready). Place it in paper towel to get rid of excess oil.

Lemon Rice

Ingredients

Rice - 1 cup (Water 2 cups)
Lemon Juice - 2 Table Spoons (more if you wish)
Cashew nuts - 10-15 ; roasted in ghee or plain or fried
Peanut - ½ cup; roasted in ghee or plain or fried
Salt

Seasonning

Mustard Seeds - ½ tea spoon
Ghee - 2 Table spoons
Hing - One pinch
Dried Red Chillies - 2-3 depending the size/hotness
Urad Dhal (Ullutham Paruppu) - 1 Table spoon
Bengal Gram (Kadalai Paruppu) - 1 Table spoon
Fenugreek Seeds - ½ tea spoon
Cumin Seeds - 1 Teaspoon
Ginger - 1 Tea spoon – finely chopped
Carrot - 2 Table spoons – finely chopped (optional)
Turmeric Powder - ½ Tea spoon
Curry leaves Few ; full leaves
Coriander leaves - Few; Finely choped

1/ Wash and soak rice for 30 minutes.

2/ Drain water and then boil in salted water until done. Mix the cooked rice and keep aside.

3/ Heat ghee in a shallow pan and add curry leaves, mustard seeds (wait until they brust), a pinch of Hing, dried red chillies, Ullutham Paruppu & Kadalai Paruppu (wait until they change color), fenugreek and cumin seeds. (In the order mentioned & try not to burn them)

4/ Add ginger and carrot, cashew nuts, peanuts and curry leaves. Add Turmeric powder. Fry for half a minute.

5/ Low the flame. If the Pan is hot, you can sprinkle some water to cool it down, else the Rice will start to stick to the Pan. Add cooked rice and then, lemon juice and stir well. Cook in low fire for few minutes.

6/ Add Salt. Garnish with Coriander leaves.

Beans Poriyal

Ingredients

Bengal Gram (Kadalai Parruppu) - 1 tablespoon
Turmeric - a pinch
Beans - 200 gms cut into very tiny pieces
Onion - 1 medium size
Curry leaves - few
Green or Red Chillies - 2 or 3 depending on the size/hotness
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dhal (Ullutham Parrupu) - 1 teaspoon
Salt
Coconut Gratings - 1 tablespoon (or more if you wish)

1/ Cut Beans into fine bits. Chop the onion, curry leaves and green or red chillies.

2/ Cook the bengal gram (Kadalai Parruppu) along with a pinch of turmeric powder till soft and drain the excess water.

3/ In a pan add oil and then, add mustard, urad dhal (Ullutham Paruppu) and fry till it turns light brown. Then add chopped onion, green chillies and curry leaves and fry for two minutes.

4/ Add beans and mix well. Sprinkle some water to fasten the cooking . Cover with a lid and cook on low flame. Stir now and then till it is cooked. (Adi Pidichikum, so be careful, be close and stir constantly.)

5/ Add the cooked (Kadalai Parruppu) - from Step 2 - along with salt and stir for few seconds.

6/ Finally add coconut gratings and mix well.

[suvai]

Mappi....ty nga for all 3 recipes....appreciate u posting my request :smile:......

[NOV]

https://scontent-sin.xx.fbcdn.net/hphotos-xft1/v/l/t1.0-9/10603217_10153258139077629_6656205003059836693_n.j pg?oh=fe589937d24be879e588dc81736f0f9d&oe=55E54FCF



Cook crab first in boiling water - add salt and turmeric powder.
About 10 mins would be sufficient. Set aside.

In a pan, heat oil and fry lots of sliced onion till limp.
Add finely chopped ginger and garlic.
Once fragrant, add slices of tomato and cook till mushy - add some water from the crab in between.
Add green chilly and sliced curry leaves.

Next add chilly powder, coriander powder and salt. Fry till fragrant. Add more water from the crab, if necessary.

Finally add crabs and stir nicely, till the masala is well coated.
Serve with rice and rasam.


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[dev]

Suvai, nalla irukeengala?....long long long time!!!... Naan NV linela thaan nikkuren eppavum pola :wink:...

NOV, should we mash up the soaked bread for the pudding or just layer them?

[NOV]

NOV, should we mash up the soaked bread for the pudding or just layer them?Layering is British style Dev :)
I just mash them, after soaking in milk.

[NOV]

https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/11182213_10153260433027629_7272253355772813823_n.j pg?oh=ef98b258ffc7d69268966ed939f77645&oe=55DEB003&__gda__=1439780438_fa8e2f176e5f3e541ee5aa78fe52b17 6


Pressure cook mutton with some turmeric and ginger-garlic paste.

Grind a handful of coconut, garlic, ginger, cumin & fennel seeds (seeragam & perunjeeragam) and black pepper (milagu) - amount will depend on mutton - a tablespoon each for 1 kg of mutton should be sufficient)

Fry sliced onion in some oil. Add chilly halves and curry leaves.
Add cooked mutton, together with the water to this.
Next add chilly and turmeric powder and salt to taste.
Add the ground mixture above.
Bring to boil, reduce flame, cover and let it cook.

Halfway through add onion rounds and mint leaves.

Mutton varuval is ready once the liquid is all absorbed.

[mappi]

Mutton Varuval (Nov Spl.)

Absolutely fabulous, the aftertaste is simply superb. Made it exactly the same way mentioned by Nov, except used some butter with oil. Had it with Dhal prepared Mallu Style. If you are interested in the sauce from the Mutton, when the oil floats up, remove some and keep it aside. Then dry cook the dish. Add the mutton sauce to white rice => Spicy Amurdham.

Cooking ...
http://www.mayyam.com/talk/attachment.php?attachmentid=4104&d=1430656293

With Dhal
http://www.mayyam.com/talk/attachment.php?attachmentid=4105&d=1430656307

[NOV]

Excellent Karthi! :redjump:

[mappi]

Sunday Delight - Mutton Biriyani with Chicken Varuval

http://www.mayyam.com/talk/attachment.php?attachmentid=4156&d=1432468805

[NOV]

Nasi lemak with prawn sambal


https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/19497_10153324142772629_7614374484351145236_n.jpg? oh=14c7dcf911d5cc3164825b123861e72d&oe=55FA0A5E&__gda__=1442805151_0db4762d15bc5a8ce32742060b300e5 8

[mexicomeat]

mutton biryiani, chicken varuval recipe please

[mappi]

Mutton Biriyani

- Used Baba Biriyani Masala
- Prestige Pressure Cooker Pan for cooking meat
- Prestige Popular Pressure Cooker [Alluminium] for cooking Biriyani

Measure :

1/ 180gm Rice + 400 gms meat (bones excluded) => 15 gms Baba Biriyani Masala.
2/ 1 measure Rice = 1 1/4 Water.

Ingredients :

1 Medium Onion
2 Medium Tomatoes
Turmeric Powder
Ginger Garlic Paste
Mint & Corriander Leaves
Ghee
Salt

1/ Pressure cook meat (env 15 minutes) with 2 measure water + Turmeric Powder + a tsp of Ginger Garlic Paste.
2/ Drain but keep the water to be used for cooking biriyani.
3/ Wash 1 measure Rice, rinse and keep aside.
4/ In the Alluminium Pressure cooker [check whether the ring, valve & weight are in good condition]
5/ Add ghee, Fry onions, Add Ginger Galic Paster (1 tsp), Tomatoes & salt to cook them faster.
6/ Once they are dry, add the cooked meat and stir well for 2 minutes.
ATTN : Keep an eye on the flame. Soon you add ginger garlic paste, it will start to stick which is normal. Stir, stir, stir ...
7/ Add Baba Biriyani Masala and stir for 2 minutes.
8/ Add rice and stir gently coating it with the mixture - stir gently for 5 minutes.
9/ Add water - ATTN - 1 1/4 water for 1 measure rice.
10/ Sir well and use the water to degrease the inner surface of the vessel.
11/ When it starts to boil, add mint/corriander leaves and close the lid.

Important :
1/ After about 2 minutes, you will see bubbles or mild steam coming out of the nose.
2/ Immediately put the weight.
3/ [B]Place the cooker in the lowest possible flame and cook it for 7 minutes
4/ Switch off the flame, but don't open. Leave it to be opened by itself, takes about 10 minutes.
5/ Open lid, mix well, close back lid, wait 5 minutes and then enjoy the biriyani.

Chicken Varuval

Used Nov's Masala Recipe (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1221721&viewfull=1#post1221721)

Ingredients
3 Medium sized Chicken Drumsticks
1 Medium sized Onion
Curry Leaves
Ghee
Salt
Turmeric Powder (1/2 Tsp)
Chilli Powder (one pinch)

Masala Powder/paste - 1 tsp Cumin Seeds, 1/2 Fenugreek seeds, 1 tsp Pepper Seeds, 1 tsp dry coconut, ginger & garlic

1/ Remove as much meat as possible from the Chicken Drumstick.
2/ Cut the Chicken Drumstick into 2 halves
3/ Wash the meat
4/ Heat Ghee, add curry leaves, fry onions, add salt.
5/ Add meat, stir, add chilli powder, stir, add turmeric powder.
6/ When the meat becomes white, add 1/2 glass of water and cover cook it for 10 minutes or until the meat is soft.
7/ OPen the lid, add the Masala, mix well for 2 minutes, cover cook for another 10 minutes.
8/ Its done now - keep the gravy or dry cook it under low flame.

[mexicomeat]

Thanks mappi. WIll try it out.

I frequently dine at Paradise Biriyani House in Sydney. Very authentic and the closest you can get to Hyderabadi biriyani in Sydney.

The chef has shared his biriyani recipe here - http://foodguide.realviewtechnologies.com/?iid=55549&startpage=page0000032 (note: no tomatoes)

try it out

[mappi]

I will try it out, think I have all that is mentioned - even a thick bottom vessel.

For the masala - Previously I used to prepare masala right for the dish. For Biriyani (Amma Recipe) - Bayleaf + cloves + cardamon seeds, cinamon sticks + 1 TBS corriandre seeds + 1/4 cummin seeds + Nutmeg + Mace strands + star cinnamon. Fry them and grind them.

Meethi leaves, corriandre leaves & mint leaves. Dry onions + turmeric powder for coloring. Curd & coconut milk opptional.

Cook meat seperately. Fry rice in Ghee. Fry onions, tomatoes, ginger garlic, green chilli. Add meat. Add the prepared biriyani powder. Low flame. Mix well. Spread the mixture flat at the bottom of the vessel (cooker). Add rice little by little. Pour water along the wall. Cook with pressure weight on. Once you hear the 'hisss', remove and allow it to cool.

Now a days I don't prepare them this way - Directly use prepared masalas.

The link that you have given is interesting, will try out the chicken biriyani this week-end.

[mappi]

Couple of photos of Gothumai Dosai (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1220358&viewfull=1#post1220358) with Tomato & Udacha Kadalai chutney + idly Podi

http://www.mayyam.com/talk/attachment.php?attachmentid=4160&d=1432794999

http://www.mayyam.com/talk/attachment.php?attachmentid=4161&d=1432795013

[mappi]

Dum Ka Biriyani [Thanks a ton mexicomeat (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1228396&viewfull=1#post1228396)]

This is my first try, and it was fun to try this recipe. The Biriyani was fabulous & delicious, so soft and very very tasty.

Here is how I prepared it :

Marination time : 4 hours
Preparation time : 30 minutes
Cooking time : 1 hour
Waiting time : 15 mins
Need : Iron Tawa, Thick bottom vessel with lid & other usual spices & masalas.

Measures : 450 gms of Chicken Drumsticks + 180 gms of Basamathi Rice.

ACT I. Marination

1/ In a mixer add - Mint leaves, corriander leaves, small size red chilli, small size green chilli, ginger, garlic. Grind them into a fine paste.
2/ In a bowl add - 125 gms curd, a pinch chilli powder, a pinch turmeric powder, (chilli paste optional), SALT and then the paste you have prepared. Mix them all well.
3/ Wash the meat. For Chicken Drumstick or Leg pieces, slash cut the meat till the blade meets the bone. For bone less, just cut them into medium size. Mix it well with the 'marination paste' and cover it with transperent. Leave it in the fridge for 4 plus hours.

Image <sorry cannot add more images to the post>

4 hours later ... Take the marinated chicken from the fridge, remove the film and keep it in the room temperature.

ACT II. Cooking Rice

1/ Wash rice (you can soak it for 30 minutes, or fry it in ghee ... I did not do both)
2/ Boil water ( twice the quantity of rice), add SALT + 5 gms of garam masala. Let it boil for 2 more minutes.
3/ Add rice and cook it without covering in medium flame for 5 minutes.
4/ Drain water and spread the half cooked rice on a plate.

ACT III. Preparation

1/ Seasoning Masala : Take 3 cloves, few tiny pieces of Cinamon sticks, 1 Cardamon pealed, 1/2 Tsp Pepper seeds, 1/2 tsp of cummin seeds (replacement for shah jeera) and powder them.
2/ Chop Mint + Corriander leaves.
3/ In a Tbs of milk, add few strands of Saffron
4/ Fired Onions : You can buy them in the store, else this is how you can prepare them - Heat oil in a frying pan. When its quite hot, add tiny-choped onions. Fry for a minute and add SALT. Stir fry until they are evenly golden brown in color. Try very very hard not to burn them. Once golden brown, remove them from the oil and spread them over a absorbing kitchen paper or just leave them on a plate. Normaly, once they cool down they will be crispy.
5/ Make some dough.
6/ Make Raitha.

ACT IV. Dressing Marinated Chicken

1/ Add ghee in a frying pan. Once hot, add the prepared seasoning masala (ACT III. Preparation Point 1). After 30 sec, low the flame and place the marinated chicken over the ghee.
2/ Place them one by one and make sure each piece gets well coated on all sides. Once all meat are in the pan, pour the liquid that is still present in the marinated vessel into the frying pan.
3/ Bring it to a heat. Cover it and cook it for 10 minutes under low flame.
4/ After 10 mins, open the lid, turn the meat, and cook it for another 10 minutes.
5/ No need to add water, the meat will ooze some. Once 10+10 minutes done, switch of the flame and leave it open.

http://www.mayyam.com/talk/attachment.php?attachmentid=4168&d=1433105832

ACT V. Dum Ka Biriyani

1/ Take a thick bottom vessel which comes with a lid. Coat its bottom and the walls with ghee.
2/ Place the meat pieces flat at the bottom. Fill the gaps by arranging them close to each other.
3/ Pour 1/3 of juice from the frying pan over it.
4/ Spread flat half of the rice over the meat.
5/ Pour the second third of the juice from the pan over the rice.
6/ Spread the rest of the rice and the final portion of juice over it.
7/ Garnish it with : Mint + corriandre leaves, fried onions, saffron.

http://www.mayyam.com/talk/attachment.php?attachmentid=4171&d=1433105859

8/ Cover the lid and seal the edges with dough.
9/ Heat a iron tawa over medium heat and once hot, place the Biriyani vessel over it. Let it for 15 minutes. Then, low the flame to the lowest, and let it for 45 mins.

http://www.mayyam.com/talk/attachment.php?attachmentid=4167&d=1433105824

10/ After an hour, cut the flame and let it rest for another 15+ mins.
11/ Open it, dig deep to the bottom and mix it well, but slowly.
12/ Once the meat and the rice are mixed, serve hot with the Raitha.

http://www.mayyam.com/talk/attachment.php?attachmentid=4169&d=1433105839

Climax

Dum Ka Biriyani with Cucumber, Tomato & Onion Raitha.

http://www.mayyam.com/talk/attachment.php?attachmentid=4170&d=1433105847

Dum Ka Biriyani - Wah-reh-Wah

[NOV]

:omg: so delicious!

:omg: so much work.... I'll visit you soon Karthi! :)

What can I say? I am totally overwhelmed.

p/s: for crispy fried onions, sprinkle some rice flour lightly, to coat the onions before frying.

[mexicomeat]

looks awesome. worth the effort, isn't it?

[mappi]

Nov,

When you visit us, I propose "caramelised walnuts pie with a scoop of vanilla ice-cream" for desert.

http://www.mayyam.com/talk/attachment.php?attachmentid=4176&d=1433450740

http://www.mayyam.com/talk/attachment.php?attachmentid=4175&d=1433450729

[anyone interested in this recipe, let me know]

[NOV]

Please share Karthik :)

[mappi]

Caramelised Walnuts Pie (http://www.mayyam.com/talk/showthread.php?11172-Velan-s-Cuisine-Extraordinaire&p=1230002&viewfull=1#post1230002)

Need : Oven, pan, Non-Stick Silicone Mould (as the Flexipan in the picture), sugar, butter, fresh cream, all purpose flour, walnuts.

Measures to make approx. 15 pieces

To prepare Crust Pastry
50g Sugar
100g Butter
150g All purpose Flour (equivalent to Maidha)

For Caramel
200g powdered sugar
60g of butter (preferably salted)
20cl of fresh cream

300g of Walnuts (get the shelled ones and not the packeted nuts)

1/ Remove the shell and break the nuts to medium size pieces.

2/ Pre-heat the oven at 180°C (thermostat 6).

3/ Crust Pastry : Mix Sugar & Butter and scrub with the flour. The portion will not be like a dough, but like sand particles.

4/ Cooking the Crust Pastry : Spread the crust pastry in 'Flexipan' Non-Stick Silicone Mould and press them (with your fingers) so that it covers the bottom of the mould about 1/2 cm thick. Press a fork over the pastry at random places - this is done to avoid the pastry from rising or get puffy. Place the mould in the middle part of the oven and cook it for 8 mins. Keep a close eye on the baking - the pastry shouldn't get brown. Remove the mould from the oven and let it rest.

5/ Caramel - Pour the sugar and 1/2 glass of water in a pan. Bring to a boil, and wait until the syrup becomes gloden. Put the flame down and then add the butter and cream. Mix well - it should take a while for them all to get mixed well - mix until they become a smooth solution.

6/ Apply 2 teaspoon of caramel on each pie in the mould and spread it.

7/ Put all the Walnuts in the caramel-pan and mix well.

8/ Spread the walnuts on the pies and cook it in the oven for 5 minutes at 180°C (thermostat 6).

http://www.mayyam.com/talk/attachment.php?attachmentid=4184&d=1433588331

9/ Remove them from the oven and let them cool down. Then, by using a teaspoon, carefully dig out the pies from the mould.

Serve it with a scoop of Vanilla Ice-cream.

[NOV]

https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-xtf1/v/t1.0-9/11406922_10153373641797629_5928437203176864506_n.j pg?oh=79d885980a620ef9d69708c87103cb39&oe=55F1D1D8&__gda__=1442934012_3c963e678cee5a5841606163cc927a1 0


First soak basmati rice for an hour. Strain and roast in a pan with a few drops of ghee. Set aside.

Next make a paste of 3 spoons of thick yogurt, 3 green chillies, a little pepper powder and a little cumin seeds (seeragam). Add a little Babas Kurma powder and set aside.

Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and continue frying. At this stage, add pandan leaves.
Add the ground paste next. Bring to boil an then add 1 chopped tomato and 1 large shredded carrot.
Once tomato is mushy, switch off the stove.

Now add this to the soaked/roasted Basmati rice and salt. Add water 1.5 to 1 rice.
Cook in rice cooker. Whilst it's cooking do not stir more than once.

Serve with chicken/mutton curry and cucumber raita.


https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xtf1/v/t1.0-9/11391196_10153373641837629_52897680939271820_n.jpg ?oh=20239db09f8a838f2a6affc13de2c249&oe=55ECDD95&__gda__=1442636494_bd27bac63b61dbd9fe83023075a3e4a 7

[mexicomeat]

followed this recipe and ended up with an amazing pho. try it - you would love it.

https://www.youtube.com/watch?v=36E3XXqab40

[mappi]

Mutton Dham-Ka-Biriyani

Prepared another round of Dham-Ka-Biriyani, this time with mutton. Same methods, just few additional steps :

1/ Pressure cook mutton for 10 minutes with ginger/galic & turmeric (don't add Salt, it will harden the meat)
2/ In a Pan add ghee or oil and fry the cooked mutton in very low flame. Its just to coat and not to cook.
3/ Take a tea-spoon of garam masala and dilute it in water. [You can also use a bit of Mutton Curry Masala]. Pour it on the mutton and add salt.
4/ Add little bit of water and cover cook it in low flame for 10 minutes.
5/ If you have bones, don't need to add them.

Place the meat and rice the same way as you did for Dham-Ka-Biriyani by adding the sauce from the pan. Mutton Biriyani Ready.

http://www.mayyam.com/talk/attachment.php?attachmentid=4197&d=1434917820

Egg Rice

And this is how I make it :

Cooked Rice 90gms
Green Chilli 2
A pinch Chili powder
Corriander Leaves
1 Tsp Soya Sauce
Curry Leaves
2 Eggs
1 medium onion
Ghee

1/ Heat Ghee in a pan and add curry leaves & tiny chopped green chillis. Stir them.
2/ Add chooped onions and brisk stir them (Flame High)
3/ Add salt and chilli powder. Stir. Put the flame to the lowest.
4/ Add Cooked Rice and mix well (3 to 4 minutes).
5/ Pour the Soya sauce by the walls of the pan and not over the rice directly. Stir Well.
6/ Put up the flame and quick stir. When the pan is really hot, break the 2 eggs over the rice and give a stir until the yolk is broken.
7/ Low the flame and leave it for about 3 minutes.
8/ Put eh flame high, quick stir to mix the rice and the egg scrambles well. Keep doing it up the egg scramble and the rice start to jump up.
9/ Switch of the flame and leave it for 5 minutes in the hot pan. Stir well before serving.

Note : You can add tiny bits of carrots & beans, or if you had prepared fried chicken - cut them into tiny pieces. I did none.

http://www.mayyam.com/talk/attachment.php?attachmentid=4198&d=1434917832

[mappi]

Vegetable Samosa

To make about 8 Samosas medium size :

Potato Malasa

Medium size Potatoes - 4
Gren Peas - 1/4 Cup
1 medium size onions chopped finely
a pinch of cummin seeds
1/4 teaspoon of Turmeric powder, chilli powder, corriander powder, Amchur (Mango) Powder & garam masala
Curry leaves chopped
Green chilli chopped (optional)
Corriander leaves (optional)

1/ Boil potatoes with skin in salted water until they are soft (takes about 20 minutes). Peel them and smash them.

2/ Boil green peas until they are soft (6 minutes in boiling water).

4/ Heat oil in a pan, add curry leaves, (green chilli), cummin seeds, then onion and fry for a while.

5/ Add green peas, fry for 2 minutes, then add the smashed Potatoes. Add salt and fry for about 5 minutes in low flame.

6/ Add all the powders one by one and stir until the raw masala smell is gone.

http://www.mayyam.com/talk/attachment.php?attachmentid=4210&d=1435264396

Samosa

Wheat Flour - 2 cups
Rice flour - 1 & 1/2 Tablespoon
Cooking Oil - 3 Tablespoon

1/ Make a dough with the flours by adding cooking oil & (about ¼ cup) of water.

2/ Cover the dough with a moist cloth for about 20 minutes.

3/ Pick a small ball of dough and flaten it as you would do for chapathi, just a bit thicker this time.

4/ Cut circle-dough into half.

5/ Pick one semi-circle flat dough and wet its edge with water. Fold it into a cone by making it rest on your palms. Stuff the cone with the Potato masala leaving enough corner space to seal it. Use water if needed and close the gap by pinching it. It should be sealed completely.

http://www.mayyam.com/talk/attachment.php?attachmentid=4211&d=1435264406

6/ Make all the Samosa cones while heating oil. The oil should be really hot, that when you place the Samosa in (don't throw it in the hot oil, use a tong to gently put it in the oil or place it on the 'jelly karandi' and insert it inside.), when you place the Samosa in the oil it should immediately start to cook.

Note : Any gap, that is if you have not sealed it properly, the oil will enter and damage the potato masala inside. So check before introducing them into the oil.

7/ Fry the samosa in the oil until it turns golden brown. You can place 3 to 5 Samosas at the same time, but make sure none gets burnt.

Have them with Jillabis - the best.

http://www.mayyam.com/talk/attachment.php?attachmentid=4212&d=1435264426

NOV,
I got a coconut shell, but I did not use it to do the Jillabi. Should smoothen the shell and make a correct hole. When its ready, I will let you know.

[mexicomeat]

made a simple vazhakkai dish today. no photos. it turned out super good - just take my word for it.

step 1: take two vazhakkai and boil them in water (with the skin on). boil for 10 minutes. let it cool (you can place in cold water) remove the skin and grate them (or cut them into small cubes)

step 2: while the vazhakkai is boiling, take a pan and dry roast 2 table spoons of urad dhal, 1 table spoon of channa dhal and little bit of seeragam and two red chillies. grind into a powder

step 3: in a pan, add mustard, chopped garlic, lots of curry leaves, add the grated/chopped vazhakkai, salt and ground poweder. if you have some canned black eyed peas / channa, you can add it too (i didn't have them). add some more oil, saute them for 5 minutes.


done. enjoy!

[mappi]

Kebab - Chicken Tikka (Lollipop Version)

http://www.mayyam.com/talk/attachment.php?attachmentid=4233&d=1436094014

[NOV]

I made fish curry today, using ammiyil araiththa saandhu! :)


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/11705198_10153448005657629_1270278419775274404_n.j pg?oh=c4bcd2d1ecb65a906b785868017ce601&oe=56179C6E


and this is how it looked when eating...


https://scontent-kul1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/11667467_10153448005677629_6236095213019281947_n.j pg?oh=fdf6f662bcb07be32ab79c04b6e4cd50&oe=560E086C

[mappi]

Kebab - Tandoori Chicken (Barbeque Version)

http://www.mayyam.com/talk/attachment.php?attachmentid=4239&d=1436291917

Kebab - Tandoori Chicken (Grilled Version)

http://www.mayyam.com/talk/attachment.php?attachmentid=4240&d=1436291927

[mappi]

When I was a citizen of Nasa Pub, (it's on MG Road Banglore), I used to have some terrific Reshmi Kebabs there, one of the best in the late 90s. Then, I tried several recipes but was never satisfied. I would be very pleased if anyone shares their version of Reshmi Kebab recipe, so that I can try them out.

[mexicomeat]

bringing this thread back to life...

chef ajoy joshi is a well known person in australia and often appears on tv. he runs a famous restaurant in sydney.

he posts receipes with lots of pictures in his blog. for his recipes see https://thoughtsfromajoy.wordpress.com/ and click on recipes.

mappi, checkout https://thoughtsfromajoy.wordpress.com/2013/02/13/tandoori-chicken-cooked-at-home/ for a slightly better version of tandoori chicken.

[mappi]

This weekend I prepared the whole chicken on the grill (a similar way explained by Ajoy Joshi, and I like his tiny precisions that should enhance the taste, will try it next time). Unfortunately, I did not take pictures. This time I prepared with some sauce. Once the chicken is ready, we can keep it in the refrigerator. When heating again (only in grill oven), apply the sauce from time to time to make the chicken cripsy. Next time I prepare one, I will post the recipe here.

I also prepared grilled mutton. Takes a while, but it was splendid.

Again last week, I tried Reshmi Kebab, got the colour correct this time, but still am not satisfied with the taste eventhough everyone around me enjoyed it. No photos though.

[mexicomeat]

no updates?

[mappi]

Pekinois Soup

Ingredient : (you should be able get every item in a Chinese/Asian store. Here, we can get them in Super Markets too.)

25 g Shiitake (dried and parfumed mushrooms)
7 g dried black mushrooms
150 g bamboo shoots
100 g carrots
1 spring onion

1/4 tea spoon of ground white pepper
5 tea spoon of potato flour

2 table spoon of Chinese rice vinegar
2 table spoon of soya sauce
1 table spoon of sunflower oil

200 ml for diluting the flour
1 liter of water for the soup

1 beaten egg
15 g of fresh coriander stems
Few chopped corriandre leaves

Salt to taste. (As there is soya sauce & vinegar, I do not add salt while preparing. Salt can be added according to one's preference while having the soup.)

Optional : 100 to 150 g of meat - chicken

Preparation :

1/ Soak Shiitake & dried black mushrooms in very hot water for about 30 minutes.

2/ Wash the bamboo in cold water several time then introduce them to very hot water for a brief moment. Rinse throughly and keep them aside.

3/ Mix and dilute potato flour with 200ml of water.

4/ Cut carrots tiny thin pieces.

5/ Beat the egg and keep it ready.

6/ After 30 mins done with soaking, take the Shiitake and chop them finely.

7/ Cut the dried black mushrooms & bamboo into small pieces.

8/ Chop finely the spring onion & fresh coriander stems.

9/ Heat wok and add oil. Then fry the onions, (the meat if you are adding). Add Shiitake, dried black mushrooms, bamboo and mix well. Add soya sauce and fry them for about 3 to 4 minutes.

10/ Add carrot and cook for another 3 minutes (Stir, Stir & Sauté).

11/ Increase the flame to maximum & then add 1 litre of warm water. Bring the soup to a boil. When the soup starts to boil, add the potato flour mix (step 3) to it. Stir contantly until every ingredient mixes well and the soup gets thicker.

12/ Low the flme and pour the beaten eggs little by little while constantly stiring the soup.

13/ Add fresh coriander stems and ground white pepper. Stir slowly.

14/ Add the Chinese rice vinegar and stir a bit.

15/ Remove the soup from flame & then add chopped corriandre leaves.

Serve hot.

http://www.mayyam.com/talk/attachment.php?attachmentid=4380&d=1440491608

[dev]

Wow mappi, veetilaye oru restaurant nadathittu irukeenga pola irukku...:slurp:

[PARAMASHIVAN]

Never heard of a beetroot vadai till now :shock:

[mappi]

Cauliflower (peas & potatoes) with Chapathi

http://www.mayyam.com/talk/attachment.php?attachmentid=4544&d=1444645206

Ingredients :

Cauliflower - Approx 1/3 big cauliflower
Potatoes - 5 Medium Size
Small Green Peas - 75-100 gms
Onion - 1 Small size, finely chopped
Tomato - 1 Big, finely chopped
Ginger - ½ inch in size
Garlic - 2 small pod
Turmeric Powder - ½ teaspoon
Coiander Powder - ¼ teaspoon
Red Chilli Powder - ½ teaspoon
Cinnamon - 1 nos two inches in length
Cloves - 3 nos
Cookin Oil - 3 Table Spoon
Coriander Leaves - few, finely chopped
Few curry leaves
Salt to Taste

Preparation - Cauliflower

1/ Wash cauliflower and potatoes and cut into small pieces (Potatoes in cubes and Cauliflower into tiny).

2/ Boil water and add potatoes. Cook them under closed lid for 10 minutes.

3/ After 10 minutes, add the tiny cauliflower pieves to the same boiling water and cook under closed lid for 5 minutes.
(Cauliflower & potatoes should be soft, else, cook for some more minutes, but be careful not to over cook them).

4/ Remove, drain water. Keep aside.

5/ Smash ginger and garlic finely.

6/ Heat 2 tsp of Oil is a frying pan and fry curry leaves, cinnamon and cloves. Add the ginger-garlic paste and fry for a while.

8/ Add chopped onions and and fry till the onions until brown.

9/ Add chopped tomato and fry for a while.

10/ Add cauliflower, potatoes and green peas and saute for a while.

11/ Add turmeric powder, coriander powder, red chili and salt and saute for a while.

12/ Sprinkle a litte water, close with lid and cook for 5 minutes.
(Check to see whether cooked. if not cooked, sprinkle some more water and cook for some more time).
Note: If you keep for more time, it will get over cooked / smashed.

13/ Once cooked, remove the lid and stir fry untill there is not water left.
(Don't stir too hard, else the potaoes & cauliflower will loose their shapes).

14/ Once dry, add another tsp of oil and stir fry slowly for few more minutes.

15/ Garnish with Coriander Leaves.

Preparation - Chapattis

Wheat flour - 300 gms
Oil - 1 teaspoon
Warm water - 165 ml
Salt - 1 pinch

1/ Mix wheat flour, oil, salt with warm water and keep it open under room temperature for 1 hour.

2/ Divide the dough into small portions and roll them into tiny balls.

3/ press and flatten the dough balls to thinner circle shapes. Use flour to keep it non-sticky

4/ Fry them in a pan with oil or ghee until cooked.

With Chapathis

http://www.mayyam.com/talk/attachment.php?attachmentid=4545&d=1444645222

[mexicomeat]

nice one mappi.

today's menu: oyster mushroom poriyal, amarnath (thandu keerai) sambar and mutton sukka.. :)

[mappi]

I am making couscous. Will edit this post with the recipe, later.

How do you prepare your sambhar, please ?

[suvai]

Hello nga ....Mappi and MMeat...vegetarian recipes especially vazhakai,....is new with that podi made a note to try it out.....

samosa looks v yummy nga

Here is my version of black bean subji.....it's my own version...surprisingly it turned out well....try thaan panni paarungalen kaalai vaari vidathu nu nabaren :noteeth:
......
Two handful of black bean soaked in hot water for 1 hour or more...u pressure cook this and keep aside....in the meantime..actually inga forgot to soak over nite....

Cut two onions fine....3 to 4 small tomatoes. ....chopped. .I added plenty tomatoes 1 handful plus......rendu pattai.....rendu cloves ....1 tsp plain red chilli powder. .2 tsp corriander powder 1 tsp good quality garam masala ....chopped corriander leaves about handful eduthukongalen. ..

Now in a heavy bottomed vessel add 1 tblsp oil or more....I used only 1 tblsp. ...when hot add pattai and cloves then onions....let this sweat...now add the chopped tomatoes. ..ellaaam to be done in medium fire only....then when water from thakaali evaporates ....add the powders.now I added 1 tsp ghee...:noteeth:..was afraid it wld be spicy...then allow this to fry well and when raw smell goes...added the boiled ..smashed black bean and allow it to boil for 3 to 4 mins now..add more water to your desired consistency. ...add chopped corriander leaves. ...voilaaaaa....dish ready for any type of chapathi...or breads.....inga hit....angey epadiyo :noteeth:

U can give it a try....bayapadatheenga:smile:
plz don't forget to add salt:smile:
.

[mappi]

Hello Suvai,

No black beans in stock at my residence, I will get some this week-end and prepare the 'subji' following your instructions.

I make 'Chili Con Carne with Cheddar (British Cheese)', its basically with Red Beans. If you are interested I can pass the recipe to you, it will go very well with chapathis/pooris. And I cook this dish without meat.

Here is the VenPongal-MedhuVedai that I had yesterday :

http://www.mayyam.com/talk/attachment.php?attachmentid=4759&d=1449512555

Today evening I will be making OninonRava-PotatoMasala Dosa.

[mexicomeat]

mappi/nov new year inna menu?

[NOV]

Inga mutton briyani, chicken cutlet, carrot with egg, cucumber pachadi and fruit konyaku for dessert.
What about you?

Sent from my SM-G920F using Tapatalk

[NOV]

https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/1468729_10153822490117629_4349660307052392797_n.jp g?oh=ba4f91b1fb388797318d7c58ea834d50&oe=570A8E42&__gda__=1459783113_31eeecbb0a22502ef118dc583046a6e 6

[mexicomeat]

Neenga koduthuvechavaru nov.

Inge verum sundakka sambar, ponnanganni keerai poriyal [emoji53]


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[NOV]

idhula koduththu vechirukka enna irukku?
naane samaichathu thaanE :p

[mexicomeat]

Oh. I assumed ur wife cooked. It has been almost a month since i cooked. Holiday season, so vetti officer


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[NOV]

I made muttai appam for dinner - photos tomorrow. :)

[mappi]

Chef,

A similar menu in France too. Request : Chicken Cutlet recipe please.

Mexicomeat,

Sundakka Sambar super-a irrukum (with onion omelette romba nalla irrukum). Here we get Sundaka only in Chinese stores, stone mari irrukum. Ponnanganni Keerai Poriyal lam inga ninachi thaan parka mudiyum, kedaikathu. As the saints say : Ikkaraiku Akkarai Pachai.

Menu of the day : Pepper Based Food

Starter : Tortilla ( Spanish omelette) with roasted potatoes, pepper & paprika

Main/Sub :

- Rice cooked with fried pepper grains

- Pepper Mutton (collar) Kurma

- Pepper Rassam

- Pepper Bringal Fry

- Pepper Cucumber Raitha

Desert : [No pepper included though (LoL)]

Individual scoops of salted butter caramel Ice Cream, plus, Coffee flavour with grains Icecream topped with Hot Chocolate Sauce, seperately served with Tiramisu Cake (Home made).

Few hours before ... Cooking Bringal + Kurma Ready

http://www.mayyam.com/talk/attachment.php?attachmentid=4798&d=1451662972

Dinner in few hours : Onion Rava Masala (potato) Dosa with Mutton Kurma.

[mexicomeat]

@mappi, just returned from a trip to melbourne.

melbourne has a lot of tamil population, so was fortunate to get ponnanganni keerai, vallarai keerai and agathi keerai from the indian shop. bit scared to cook agathi keerai as youtube videos have warned that it reacts with any english medicine that you intake.

where i live, we only get amarnath, murungai, pasala and vendaya keerai. not the other keerais. sundakkai and vazhaipoo we get here regularly.
i sometimes grow vendaya keerai in my backyard.

[NOV]

Starting 2016 with home made appam. ��

People in Tamilnadu like their appam with mutton paya.
Here in Kuala Lumpur, it is served with sweetened coconut milk.
Sri Lankan Tamils like theirs with coconut milk poured on top while cooking, resulting in a soggy appam.

I like it Penang style... sweet and eaten on its own! The best ever!


https://fbcdn-sphotos-d-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/1919216_10153824208222629_5324019398683071632_n.jp g?oh=cced2e83ea5bfc3359561cdcb593c6af&oe=57148F02&__gda__=1461619005_b38e717d138aa69ee8fd353dbe14906 a