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15th December 2009, 10:14 AM
#1391
Senior Member
Veteran Hubber
Selvi, glad to know tht kongu pwd is ruluing ur kitchen...like any kongu home...
Suvai, ennadhu bingka...pudhusa irukku!!!
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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15th December 2009 10:14 AM
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15th December 2009, 01:39 PM
#1392
Administrator
Platinum Hubber
Originally Posted by
dev
Suvai, what is avarakkai mothai?...
avanga EdhO tummai-nu sollvaanga.. ennaanu kEtta muttai-nu reveal pannuvaanga. so this must be avarai thomai
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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15th December 2009, 05:32 PM
#1393
Senior Member
Veteran Hubber
Originally Posted by
NOV
Originally Posted by
dev
Suvai, what is avarakkai mothai?...
avanga EdhO tummai-nu sollvaanga.. ennaanu kEtta muttai-nu reveal pannuvaanga. so this must be avarai thomai
:P
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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15th December 2009, 06:19 PM
#1394
Senior Member
Diamond Hubber
Kugan's Kitchen
Selviem, take your time. I know you will be busy.
try one by one when you are free.
I am posting the picture of the vegetarian salna
which I made today. Thanks. Kugan98
7 cup cake very easy , seekiram varuthungga.
VEGETARIAN SALNA FOR PAROTTA:
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Chefs are just like children.
They should be seen not heard.
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15th December 2009, 06:34 PM
#1395
Senior Member
Diamond Hubber
Kugan's Kitchen
Suvai nga nichaiyamma ellarthukkum kumbiduven.
Suvai nga unggal assai romba nall irukku.
Aamma Suvai nga yen ippadi NOV anna kita maatikirengga?
I have posted a recipe in Kugan 1 on page 39 as
tapioca slices. In our local language we call it bingka.
We can do it with rice flour also. I will post the recipe soon.
Both can be done without adding any eggs.
It will be very tasty when you bake it.
So I normally bake both the varities.
Take care Suvai nga. Kugan98
Chefs are just like children.
They should be seen not heard.
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15th December 2009, 06:36 PM
#1396
Senior Member
Diamond Hubber
Kugan's Kitchen
Dev, I will soon post the paal curry recipe for you.
Thanks. Kugan98
Chefs are just like children.
They should be seen not heard.
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15th December 2009, 07:05 PM
#1397
Senior Member
Diamond Hubber
kugan's Kitchen
[tscii]
BINGKA BERAS
Ingredients:
450 grms fine rice flour
150 grms corn flour
½ tsp salt
2000 ml coconut milk
300 grms sugar (more if you like)
150 ml water
2 pandan leaves
1 tbs thick coconut milk.
Method:
In a pot, combine the sugar , pandan leaves and water.
Bring to a boil to dissolve the sugar, cool the syrup.
Discard the pandan leaves.
In a bowl add in the rice flour, corn flour salt and coconut milk.
Add in the cooled syrup and mix the batter well.
In a wok, cook the mixture on low heat stirring continuously
with a wooden spoon until the batter becomes fairly thick,
but still runny.
Pour the hot sticky batter into a greased 7 inch cake tin.
Smoothen and level the surface with a plastic spatula.
Glaze the top with 1 tbs of thick coconut milk.
Bake in the preheated oven at 200 degrees C for about 30 minutes
Until the topping is golden brown.
You have to cool it well before cutting into squares.
[html:20f13437a5]
[/html:20f13437a5]
Chefs are just like children.
They should be seen not heard.
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15th December 2009, 08:18 PM
#1398
Senior Member
Diamond Hubber
kugan's kitchen
[tscii] Here is the paal curry.
BROAD BEANS PAAL CURRY
Ingredients:
100 grms avarakai cut into 1 inch in length.
Boil it with little water keep aside.
1 small potato boiled and cut into tiny pieces (optional)
1 onion chopped fine
1 small tomato chopped fine
2 green chillies sliced
¼ tsp mustard seeds
1 sprig curry leaves
1 tbs coriander leaves chopped
1 tsp oil
Salt to taste
2 ½ cups of coconut milk. (more or less )
Paste:
1 tsp poppy seeds powder
1 ½ tsp coriander powder
1 tbs green chillie paste
½ tsp ginger paste
Method:
Heat oil in a wok, add in the mustard seeds, when the splutter,
add in the curry leaves, onions and green chillies.
Sauté well, add in the chopped tomato.
Let it cook until mushy. Add in the pastes, stir nicely.
Add in the boiled avarakai and potato.
Add little water and cook till the raw smell goes.
Reduce the flame low, add in the coconut milk and salt.
Keep stirring as you are adding the milk.
Let it come to a slow boil as you are stirring.
Remove from stove, garnish with the coriander leaves.
Note: for a different taste and smell, you can temper
with cinnamon, cardamom , aniseeds and cloves
along with the other ingredients.
Chefs are just like children.
They should be seen not heard.
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15th December 2009, 09:03 PM
#1399
Senior Member
Veteran Hubber
Kugan, paal curry looks interesting & easy... will try it soon... will it go well with rice or idli/dosai or chapathis?...
“The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino
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15th December 2009, 10:05 PM
#1400
kugan,
thanks a lot for the posting the picture of veg salna, i will try and let u know. avarakkai paal curry is very interesting. let me try one by one
selvi
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