Printable View
http://www.ksdistribution.com.sg/ksd...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.
Vegetarian nasi lemak
Nasi lemak, Tauhu sambal, mixed vege, chilly potato, yam fritters, cucumber slices, dhall keropok & peanuts.
https://fbcdn-sphotos-c-a.akamaihd.n...d20232b4e426bd
https://fbcdn-sphotos-d-a.akamaihd.n...f147f217e7f65f
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.
Tauhu sambal (vegetarian)
Tauhu - Deep fry but not completely brown and hard. Just for a while in hot oil would do.
https://fbcdn-sphotos-f-a.akamaihd.n...04afe3589933d3
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.n...60b1f7743cbe62
Paaarrrraaa! :clap: :whistle:
Chilli Potato
Boil cut potatoes before deep frying them lightly.
No salt need to be added at this stage.
https://fbcdn-sphotos-g-a.akamaihd.n...4e2956a4bcc258
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.n...345fc553bc9793
Mixed Vegetables
https://scontent-a-kul.xx.fbcdn.net/...bd&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.
Yam fritters
https://fbcdn-sphotos-b-a.akamaihd.n...836acc62c255bd
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.
ஹாய் வேலன் வாவ்..கீப் இட் அப்.. சில்லி பொடேடோ ஓக்கே..ஜீரா பொட்டடோ.. அப்புறம் மலேஷிய வெஜ் டிஷ் ஒண்ணுகொடுங்க..(நாசி லெமக் பார்த்துட்டேன்)
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.
Thanks KarthikQuote:
Originally Posted by mappi
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/-37gAjjoV7R...-SOYA-009a.jpg
some people have told me that it can be substituted by paneer, but I don't know. 8-)
Quote:
Originally Posted by mappi
aduththu varudhunga :)Quote:
Originally Posted by chinnakkannan
https://fbcdn-sphotos-a-a.akamaihd.n...f8951223942d9e
Clockwise from left: turnip fritters, yam perattal, mixed vege, pok choy (chinese green vege), milk kesari, cucumber salad, tauhu curry
Tauhu curry
https://scontent-a-kul.xx.fbcdn.net/...66&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.
Chef,
Please add these in my (our) request list :
1/ pok choy (chinese green vege)
2/ milk kesari
Saturday shopping panna vasathiya irrukum.
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/upl...0/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.
https://fbcdn-sphotos-f-a.akamaihd.n...81cfb0afafe35c
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.
https://fbcdn-sphotos-d-a.akamaihd.n...666fb236c1e689
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.
https://fbcdn-sphotos-a-a.akamaihd.n...2ee5ca1b7a6214
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.
https://scontent-a-kul.xx.fbcdn.net/...fd&oe=54CCA6FD
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/v0/6...nt-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).
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/6/5103/5...e6293e93ee.jpg
Unlike Indian cooking, asian cooking tends to use less condiments so that they do not overpower the taste of the original dish.
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.n...83d25b2a2815ad
Naan samaichatha naaney nalla irruku-nu solla koochama irruku ... I feel very shy you know.
Had Coconut Milk Rice and Tauhu Sambal 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.
whoa! :o :o :o I am amazed!
You should be proud Karthik :thumbsup: and should have posted photos :2thumbsup:Quote:
Originally Posted by mappi
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.
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/attachmen...6&d=1413012007
Thanks for the recipes nov. yam na chaeppang kilagu thaanE.. //Cube tauhu and // tauhu nna
பால் கேசரீ தீபாவளிக்குப் பண்ணச் சொல்லியிருக்கேனே.. :boo:
I am not sure Kannan, we call it sEma kizhangu ... is it the same? :think:Quote:
Originally Posted by chinnakkannan
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/-kw7UouUqnr...ubi+keladi.JPG
https://fbcdn-sphotos-d-a.akamaihd.n...75a515a70cdf68
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
Xiao Pak Choi 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/attachmen...9&d=1413107976
Way to go, bro! :thumbsup:
These leafy vegetables need minimum cook time.
Dalcha Rice
https://fbcdn-sphotos-f-a.akamaihd.n...f7198ac3a4a636
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.
Quote:
Originally Posted by NOV
Yes, Xiao Pak Choi 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. 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/attachmen...0&d=1413135819
Nov,
'Dalcha Rice' pakathula irrukira side-dish recipe poduvinga-nu ninnaikirein. Plus the broccoli one also. Thanks.
Karthik, I got to hand it to you... your paal kesari looks absolutely delicious :clap: :clap: :bow:
That's Chicken Curry, Malaysian Indian style :)Quote:
Originally Posted by mappi
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.
http://eugeniekitchen.com/sauteed-bokchoy/Quote:
Originally Posted by mappi
we have tried this recipe so many times and we love it.
Quote:
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.
Mexicomeat,
The next try is with Soya Sauce.
Nov,
Noted.Quote:
Originally Posted by NOV
The chicken recipe 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.Quote:
Originally Posted by NOV
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 ?
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. :)
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.n...8be27449537d4c
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.
yes - rub salt on the chicken, add half teaspoon of vinegar, little bit of water and keep it aside for 20 min.Quote:
Originally Posted by mappi
drain water and add chicken it to your recipe.
i have tried and tested this so many times.