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: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:
try panni paarunga suvai-nga... appuram vandhu sollunga :)
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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.
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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.
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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.
Asusual Bonda Super ... Thanks Chef
http://www.mayyam.com/talk/attachmen...3&d=1421441212
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/attachmen...4&d=1421583230
Thanks Chef.
So so so impressive Karthi :bow: :bow: :bow:
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/attachmen...7&d=1421614024
Kadhamba Pakora with Lingaa Puttu + Coconut Chutney + Tomato Chutney
http://www.mayyam.com/talk/attachmen...8&d=1421614033
Dinner finish !
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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.
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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.
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.
I like it plain.. it's my dinner tonight. :)
bon appétit
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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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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.
chef, can you post an authentic hainan chicken rice recipe please?
I have posted my version here:
http://www.mayyam.com/talk/showthrea...=1#post1176296
For the authentic version, refer here:
http://www.malaysianfood.net/recipes...nanchicken.htm
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/attachmen...1&d=1422991416
At Batu Caves, yesterday.....
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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.
appaa used to do janggiri using a coconut shell - one of the "eyes" would be pierced!
Interesting Nov - Coconut Shell Janggiri
I dont think its unusual - especially during those days.
http://i.ytimg.com/vi/i30qexgZydQ/maxresdefault.jpg
I will try this, quite eager to design it using coconut shell.
'Appaa' recipe kadaikuma ? please ...
[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.
Sunday special: chicken dalcha, chicken sambal, deep fried squid, cauliflower and pachadi.
Recipes coming soon.
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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.
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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.
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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.
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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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https://fbcdn-sphotos-e-a.akamaihd.n...8ba970339c8f3d
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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That is peanut sauce, usually served with satay.
You can use all kinds of chilly sauce to eat the prawn fritters, too. :)
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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.