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Thread: Velan's Cuisine Extraordinaire

  1. #351
    Senior Member Veteran Hubber
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    Dec 2010
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    Sunday Spl. Mughal Biriyani
    (Mutton with Bringal Gravy (Yennai Kathirikai)

    Roasted cashew nuts, dry raising, onions, tomatoes, masala and meat deep fried in ghee.

    Basamathi Rice mixed with the biriyani sauce.

    Bringal Gravy - tangy, bitter, sweet, hot, salty & pungent - Bringal fried in Sesame Oil.

    Mughal Biriyani (Hydrabadi) with egg Omlet and Onion Raitha

    Mughal Biriyani (Hydrabadi) with Bringal Gravy and Onion Raitha

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  4. #352
    Administrator Platinum Hubber NOV's Avatar
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    Oct 2004
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    Cekodok pisang (mashed banana fritters)

    Cekodok and hot tea = perfect combo

    White ingredients and banana 😂
    Ripe bananas, white flour, sugar, coconut flakes, baking soda & salt.

    Mash banana and add all items except sugar.

    Add sugar just before frying so that your cekodok is crunchy.
    Add a spoon of water too.

    The best way to fry, is to use your fingers to drop the batter in oil. Then it will be perfectly round-shaped. But for convenience, I used a spoon, thus the odd shapes.
    Oil should not be too hot - use medium flame

    Fry to a dark golden colour and then let the cekodok drain the oil

    Delicious, soft but crunchy ready.
    You can even eat the next day without refrigeration .

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