mappi/nov new year inna menu?
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mappi/nov new year inna menu?
Inga mutton briyani, chicken cutlet, carrot with egg, cucumber pachadi and fruit konyaku for dessert.
What about you?
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Neenga koduthuvechavaru nov.
Inge verum sundakka sambar, ponnanganni keerai poriyal [emoji53]
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idhula koduththu vechirukka enna irukku?
naane samaichathu thaanE :p
Oh. I assumed ur wife cooked. It has been almost a month since i cooked. Holiday season, so vetti officer
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I made muttai appam for dinner - photos tomorrow. :)
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/attachmen...8&d=1451662972
Dinner in few hours : Onion Rava Masala (potato) Dosa with Mutton Kurma.
@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.
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.n...fd353dbe14906a
nov, in tamil nadu, we have aapam with thengai paal and idiappam with paaya.
looks nice. it has been 20+ years since i had aapam i think. thanks for reminding :-)
Oh is it? Last September I was served aapam with paaya at a mall.
In fact there's a famous aapa kadai chain selling this combo.
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Dont know about mall. But mom always served with tenga paal, sometimes with vadakari
updates please
NOV,
Chicken Cutlet Recipe Please.
Update :
There are many different kinds/shapes of Pastas and they are different from noodles. The prime difference is that Noodles are majorly Rice flour whereas Pastas are made from Wheat Flour. A few Pastas that you would have come across in the stores have particular names too. Here are a few :
Lasagna, thin sheets [There is a wonderful French Cooking with Lasagna]
Rotini Pasta, looks like wires wound around a cylinder
Fusilli Pasta, cork screw shaped
Macaroni Pasta, looks like bend tubes.
Spaghetti, long & thin
Vermicelli, thicker Spaghetti
Farfalle Pasta, butterfly shaped
Linguine, long tubes
Penne, small tubes
Penne Pasta (Version Indian)
Ingredients :
Pasta - 1 cup / Water - 3 cups
[Portion => 1:3]
Onions / Tomatoes - 1 medium finely chopped
Ginger / Garlic Paste - 1 tsp
Green Chilly- 1 piece finely chopped
Coriander leaves - finey chopped
Chilly powder - quater tsp (or according to your taste / product)
Garam masala - quater tsp
Maida (all purpose flour) - 1 tablespoon flat
Milk - 3 tablespoon
Oil (or Ghee) - 2 tsp
Salt to taste
Preparation :
1/ Boil water and then add the pasta. Cook for 8 minutes. It should become soft but firm and non-sticky. Once cooked, drain the water from the Pasta.
2/ Heat Oil / Ghee and fry onions, then add green chilli followed by ginger-garlic paste. Add tomatoes and dry fry the mixture. If needed low the flame, stir, stir & stir - dont let any of the ingredients to get burnt.
3/ Add maida. Stir. Add milk. Stir. Quickly add chilly powder, garam masala & salt. Mix well.
4/ Add the pasta. Mix well. Just saute for couple of minutes making sure everything gets mixed well. Garnish with coriander leaves and then remove from flame.
Note - Optional ingredients : You can add meat (Chicken) or an egg too.
- For egg : Before adding coriander leaves, check if the pan or vessel you are cooking is quite hot. If yes, break an egg and stir well.
- For chicken : Cut the meat into tiny pieces. Fry them seperately in another pan until they are cooked. Add the meat before adding the tomatoes.
The below picture is with an egg scrambled in Penne Pasta.
http://www.mayyam.com/talk/attachmen...8&d=1452763553
* Have it with Hot-Chilli Tomato Sauce
@mappi - i make simple pastas. since pasta is pretty much carb, i usually add equal quantities of meat/vegetables.
here are three recipes i often cook:
recipe 1: oil + chilli flakes + egg plant sliced - cook until egg plant is done, add sundried tomatoes and cooked pasta
recipe 2: canned tuna in chilli oil + drained canned chickpeas + capsicum. saute and add cooked pasta + two spoons of vinegar
recipe 3: i use macaroni pasta for this. oil + minced lamb/chicken + chilli con carne seasoning + lots of curry leaves + drained canned red kidney beans + tomato + capsicum. saute and add cooked macaroni/elbow pasta
Mexico Meat,
Recipe 3 seems very interesting! Thanks for sharing! Will try it out and post the results. :)
if you like eating raw mango with salt (and chilli powder), then try this:
cut granny smith apples (green ones) into bite sized pieces and sprinkle salt on them. try it and thank me later.
Biriyani : Veg (and / or) Non-Veg
Kuska - Fried Onions Kuska, not the regular Biriyani Kuska
Make Kuska rice, have it with meat or veg curry (Dry, gravy or deep fried). I will update Veg curry (Dry) when I prepare some, this post holds Mutton Fry.
Masala => Baba Biriyani Masala : you can also prepare Biriyani Masala at home, if you know the ingredients to powder.
Ingredients - Main
Basmati Rice - 1 cup
Onions - 2 medium
Fried Onions - 2 tablespoon
Thick Curd - 3 tablespoon
Green chillies - 2
Ginger-garlic paste - 1 1/2 teaspoon
Coriander & Mint leaves (handfull or more)
Few Cashew nuts (optional)
Saffron - 2 or 3 strands (optional) (if using, dip it in 1 tablespoon of Milk before using)
Salt
Ingredients - Seasoning
Oil - 2 tablespoon
Ghee - 2 tablespoon
Cinnamon Stick - 1 (finger size)
Cardamom - 1 (just break it to expose the seeds)
Cloves – 2
Shah (Black) jeera (Cummin) - 1 teaspoon
Ingredients - Masala
Turmeric powder - 1/4 teaspoon
Chilli Powder - 1/2 teaspoon (add more or less according to your preferance)
Baba Biryani Masala - 1 teaspoon
Garam Masala Powder - 1 teaspoon
Vessel => A normal pan, with a lid.
01/ Wash and soak Basmati rice in water for 30 minutes.
02/ After 30 minutes, drain the water completely and fry the wet rice in a teaspoon of ghee.
03/ Cut onion lengthwise. Wash and finely chop mint and coriander leaves.
04/ For Fried Onions - Cut onion lengthwise, dry it in room temperature for a while and deep fry in oil on medium flame until brown.
(Or get it from a store)
05/ Heat oil, then add ghee. Add the seeds one by one and try hard not to burn them.
06/ Add sliced onion and saute until it turns golden brown. Add salt to speed up the process.
http://www.mayyam.com/talk/attachmen...4&d=1455445881
(This part, frying the onions, is what gives the real taste to the Kuska)
07/ Add cashew nuts, slit green chillies and saute for a few more minutes.
08/ Add ginger-garlic paste and saute until the raw flavor mixes.
09/ Add mint and coriander leaves.
10/ Add the Masala powders one by one (no specific order but stir a bit once after adding each powder). Saute well on medium flame until the powders are cooked (well stir for about 5 minutes).
11/ Add curd and cook for another 5 minutes.
12/ Add fried onions and mix well.
13/ Add one and a half cup of water. When water starts boiling, add rice. Mix well and close the pan with the lid.
Very Important :
14/ Once the lid is covered, the cooking time is less than 10 minutes.
- Check regularly by opening the lid. When rice is three fourth done, holes start to appear.
- At this point, add fried onions (from Step 4), coriander leaves, mint leaves, saffron soaked in milk and a teaspoon of ghee.
- Reduce the heat completely to the lowest and cover cook for another 5 minutes.
- Normally the water should have been absorded by this time.
15/ Once cooked, remove from flame. Open the lid, stir slowly but briskly (if you stir hard the rice will break). Close the lid back. Let it rest of 5 minutes. Have it with Onion or Cucumber Raitha with pickles.
Prepare Mutton Curry and Deep Fry it :
http://www.mayyam.com/talk/attachmen...3&d=1455445876
Masala => 1 teaspoon Cumin Powder, 1 teaspoon Corriander Powder, 1/2 teaspoon Cummin Seeds, 1/4 teaspoonn Star Anis Powder, Chilli powder.
Seeds => Cinamon sticks, cloves, cardamon
Others => Onions, Tomatoes, Corriandre leaves, ginger garlic paste & oil or ghee [I use coconut oil].
1/ Wash meat, add it with Onions & Tomatoes, ginger garlic paste and pressure cook it with water for 20 minutes (or more still the meat is soft)
2/ Heat oil in a pan, add seeds, pour the pressure cooked meat. Add the masala powders and coook until no water is left. Once done, the oil will mount around the corner of the pan. Ofcoarse, add salt.
http://www.mayyam.com/talk/attachmen...2&d=1455445869
As mentioned, you can have the Kuska Rice with just a Raitha, or with scrambled eggs or mutton / chicken fry or vegetable fry. Also, the side dish can be gravy too, but I like them dry.
mutton murungai kai curry (lazy man's curry)
step 1: clean mutton, add turmeric and meat tenderizer and keep aside 30 min.
step 1a: boil some eggs.
step 2: take a very small pan (thalikkara karandi/kadai). add water and 2 kashmiri red chills (for colour) and 1 red chilli (for hotness). boil until chillies are cooked and water evaporated. grind chilli into a red paste.
step 3: cut one onion length wise. crush some ginger and garlic, seeragam and sombu
step 4: take pressure cooker. add nalla ennai. add crushed items and onion from previous step. saute until onion is really brown - brown gives the colour for curry
step 5: add 1 tomato, add 2 table spoons of sakthi masala mutton curry powder (or any mutton masala powder you can get) - sprinkle some water and add the red paste to it.
step 6: saute for a while. add murugai kai and mutton to it. 3 whistles
step 7: open pressure cooker and cook futher. let the water evaporate
step 8: when desired consistency is about to be reached, add boiled eggs so that they get the masala coating
step 9: switch off flame. add chopped coriander and crushed pepper
step 10: hit the thanks and/or like button
http://i66.tinypic.com/b70thz.jpg
Been a while I had some 'mutton murungai kai curry'. Will prepare some, got drumsticks in the freezer. 'nalla ennai' is a perfect touch.
mappi, i get fresh drumsticks here. another good combination with mutton is radish (if u get it fresh) - my mother in law makes radish sambar - i.e, make plain sambar as per normal process and treat as if mutton (with bones in) is a vegetable. pressure cook for 2 whistle. then add radish and cook until radish is done. make sure that sambar is soupy consistency and not like thick sambar.
i also make kottai kuzhambu some times - my favourite. soak mochai kottai and all other kottais including peanuts, channa black, channa white and black eyed peas. get some vazhakkai, radish, chow chow. make sambar using the above. this is a traditional pongal festival recipe but we make once a month or so.
i have been making ragi kali for the past three days. day 1 was with kathirikkai kadayal. day 2 had with mint chutney, today with mutton murungai.
We get drumsticks (not fresh ones though) in Indian stores. We buy few of them and freeze the rest. I grow raddish in my garden, and yes Raddish Sambar sooper taste. Also, we just have fresh red-raddish by dipping it in salt. Sometimes I cook Sambhar as a soup smashing everything inside, but most of time the tradional way. I like vegetables floating in a sambhar.
I made Avial for Ponjal this year. My favourite is Mochai Kottai Kara Kuzhambu too. Few days back Suvai gave the recipe using Black Bean. It was too good, just don't forget to soak the beans overnight + pressure cook it for a while. You got to try it, its here.
nov anna, have u been here?
https://www.youtube.com/watch?v=YtEcMxo4Jxs
Most definitely.... looks like Ananda Bawan.... there are 100s of similar restaurants all over Malaysia.
Incidentally, I'm from Penang, the food haven. 😊
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Made fish curry today. Nailed it. All gone before i could take a pic..
Step 1: clean fish, i used vanjaram. Set aside.
Step 2: cut 1 onion lengthwise
Step 3: take lots of garlic (1 whole), some ginger, 2 green chillies - put them in a mortar/pastel (not a blender) and grind it slightly into a rough mixture (this brings out the nice flavours)
Step4: take a pan that tapers gradually (like a pot or vadai chatti) - this is so that there is enough height in pan filled with gravy for fish to cook.
Step 5: add nalla ennai, kadugu and vendayam - let them fry
Step 6: add ground garlic, ginger chilli mixture and saute. Add curry leaves. Add onion and saute. Add two chopped tomatoes and saute
Step 7: take a bowl - add 1 or 2 spoons of red chilli powder , 1 spoon turmeric, sea salt, puli paste and water and mix well. Add this to pan
Step 8: add 2 slices of raw mango to pan - this is very important
Step 9: let it cook into a thick paste like thokku. When it comes to adi pidikara stage, sprinkle water and give life and saute.. Repeat the sprinkle water process atleast 4 times until u cannot differentiate ur mango from onion from tomato from garlic
Step 10: we added only chilli powder and turmeric - no coriander or cumin etc... So most likely u will still have the raw chilli smell. When it comes to adi pidikira patham, add 2 cups water
Step 11: relax and let it cook. My mom used to cook the gravy (repeating step 10) for around 30 min which makes a killer gravy. I didnt have that much patience - cooked until it became a paste again
Step 12: ok. Almost done. Add water to suit ur gravy thickness. Fix the salt. When the bubbles appear in gravy (after u added water), add fish - dont stir and leave it for 2 min. Switch off flame and let fish cook/soak in the residual heat
Step 13: didnt bother adding coriander garnish - had it with ragi kali
Hope u like it
Looks messy but this is whats left
http://uploads.tapatalk-cdn.com/2016...167a7e034e.jpg
@mappi, you can try the fish kulambu recipe without the fish. use vendakkai or eggplant instead of fish.
tonight's recipe is a simple garlic bok-choy oyster mushroom stir fry - very simple.
in gordon ramsay's style commentary - pan, seasme oil , sliced garlic, boky choy, salt, mushroom , done.
looks similar to this
http://rasamalaysia.com/wp-content/u..._bok_choy2.jpg
Super Taste ! Added couple of boiled egg and had it with just plain rice + Mango Pickle. Should be great with Idli, got to prepare some Idlis ... Thanks Mexicomeat.
http://www.mayyam.com/talk/attachmen...8&d=1456868260
A typical Friday lunch in Malaysia.....
https://scontent-kul1-1.xx.fbcdn.net...41&oe=57565952
i am jealous of you nov anne.Quote:
A typical Friday lunch in Malaysia.....
once in a blue moon, i have a feast like yours - but at a restaurant. http://www.b-kyu.com/2013/09/indo-la...ven-hills.html
you have the patience to cook this many items every week. wow
@mappi, i suppose you only get the usual butter chicken / vindaloo in restaurants in france?
wow, your food looks so so delicious! :boo:
No, I didn't cook that... widely available in most restaurants here. :)
Like this one I had yesterday!
https://scontent-kul1-1.xx.fbcdn.net...7d&oe=57963E38
Excuses for a late reply ...
Butter Chicken / Vindaloo are like asking for more in Indian restaurants in France. You only get chicken pieces in a gravy that you can put a name to.
Here restaurants are actually not maintained by our chefs, but in some rare cases, yes. Once I wished to talk to the person who made the Parota. He was from Madurai and was glad that I recognised his dish. Rest are recipes mixed with spices with a overdose of colors and gravy.
Still, they are OK considering having an Indian Food miles away from home. The menu card proposes all most every dish including idlis, dosas, biriyanis, thalis etc. The astonishing part is that in some restaurants, if you ask for Chicken Biriyani, you get a Kuska topped with tandori chicken. They replace the chicken piece with a mutton gravy for Mutton Biriyani.
More than Indian food, Asian (chinese/japanese), Mexican & African food are quite good here.
mappi, +1 for talking to the chef.
last month, i was planning to visit an andhra restaurant. i emailed them asking if they can cook something not on the menu.
i was surprised when they cooked ragi mudda (kali in tamil) with gongura goat for me. some people are really passionate about their food. .. and there are some restaurants where i talk to the chef and they ask me what i ordered.. then they would say "order this dish instead because it turned out better than what i expected"..
anyway, back to recipes - tonight wife is making kollu soup and mint thogayal. recipe available if anyone is interested.
mappi / nov anne, updates please
Is mint thogayal prepared with tamrind ? I would like to note this recipe, please.
I have not cooked in a long time... the last time I made dalcha rice about 2 weeks ago...
https://fbcdn-sphotos-g-a.akamaihd.n...aca57426d496e5
oh yeah, I am in talks with a restaurateur to perhaps go into a joint venture. :)
Super news NOV.
Can any one post some tofu/soya based recipes please ? Like Curry or noodles ? thanks