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Thread: Velan's Cuisine Extraordinaire

  1. #401
    Administrator Platinum Hubber NOV's Avatar
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    Happy Deepavali...!


    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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  4. #402
    Senior Member Veteran Hubber suvai's Avatar
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    Amazing novvv ngovvv...... you are such an inspiration for anxious cooks

    What is the sweet on the right side last plate ngo?
    Is the top middle one athirasam?

  5. #403
    Administrator Platinum Hubber NOV's Avatar
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    Clockwise, from top centre:

    Adhirasam, achu murukku, omapodi mixture, mysore pak, ribbon pakoda, nei urundai, coconut candy, murukku...

    Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!

  6. #404
    Senior Member Veteran Hubber suvai's Avatar
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    Ohhhhh nei urundai.... ribbon pakora... muruku recipe plzzzzz ngovvv

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  8. #405
    Senior Member Veteran Hubber suvai's Avatar
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    Saw this recipe somewhere

    Mysore parupu 1 cup
    Pachai arisi 1/2 cup
    Red chilies
    Kuruvepila
    Inji a little
    Coconut if u want
    Salt

    Soak dal and rice separately..... for two hours
    Then grind it with all the mentioned ingredients.... and make dosai
    I am going to try it for tomorrow dinner

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  10. #406
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    Hi Suvai,

    Am doing fine, thanks for the enquiries. How about you ? (And hi Nov & everyone)

    Made this vegetable kurma with only chilli powder, cumin powder & corriander powder (no photos)

    1/ Take a cup of beans, carrot, cauliflower, choped to tiny cubes of potatoes, small peas (a cup is enough as when cooked they grow in size). Half cook them all.

    2/ Chopped onions, tomatoes, 1 teaspoo ginger garlic paste.

    3/ 2 bay leaves (biriyani leaves), 3 cloves, 3 cardamon, mid size cinamon stick, star anis, a pinch of anis grains & (green chilli optional)

    4/ 2 tablespoon curd & 1/2 cup milk

    5/ 1/2 teaspoon chilli powder (or as you want the hotness to be), 1 teasoon cummin powder, 1 tablespoon corriandre powder & a pinch of turmeric powder

    6/ 1/2 teaspoon poppy seeds, 1 table spoon Kadalai paruppu (I stopped using cashew nuts) & 1/2 cup grated coconut (add more if you like)

    7/ Grind "ITEM 6" into a thick paste

    8/ Add ghee or oil, fry the spices "ITEM 3" (one by one, lastly add anis grains)

    9/ Fry onions and then ginger garlic paste. Add tomatoes. Fry from a minute and then add all the spices "ITEM 5". Fry for a minute.

    10/ Add the half cooked vegetatbles "ITEM 1". Stir well. Then add 2 wups of water (or more if you want it too gravy) and salt to taste.

    11/ Bring it to a boil, and then add the coconut paste "ITEM 6". Stir well and let it boil for 5 minutes

    12/ Add milk and cured "ITEM 4"

    13/ boil it for about 10 minutes. Add salt and water if needed. No need to cover it with a lid.

    14/ If you want it thick, let it boil for until there is no water (attention not to get it burnt at the bottom of the vessel). If you need it gravy, the dish is ready.
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  12. #407
    Senior Member Veteran Hubber suvai's Avatar
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    Hello nga mappi..... good to hear all well with you...

    The kurma sounds very different..... I am not a fan of kadala parupu.....I will use cashew.....enaku..... irukara kozhupu pothaathunu

    By the way the Mysore parupu Adai I made turned out well.....FORGOT TO MENTION AN INGREDIENT: please add BLACK PEPPER.

  13. #408
    Senior Member Veteran Hubber suvai's Avatar
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    Oh have to mention that I thought nov ngovvv started his own business selling achu muruku plus snacks with the poster he made and posted in pp


  14. #409
    Senior Member Veteran Hubber suvai's Avatar
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    Not sure how to copy paste it here.... not that I didn’t try....


    I am sure novvvv ngovvv will do it here

  15. #410
    Senior Member Veteran Hubber suvai's Avatar
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    Hello ngov Nov and mappi nga,
    My friend gave me this recipe for dosai..made out of basmati... I tried and turned out pretty good I must say.

    1 cup rice
    1 cup ulunthu
    1/2 tsp venthayam

    Soak separately rice and venthayam
    Soak ulunthu separately

    Soak these for five to six hours.......then grind the ulunthu first using very little water at a time till it become fluffy and soft like cloud.
    Put this ulunthu in a bigger vessel . Now grind the rice and venthayam to a fine paste . Mix this with the ulunthu and add salt .... key is to beat it well with your hand for at least 3 to four mins.
    Allow this to now ferment in a warm place .... for a 7 to 8 hours .... after 4 hrs..... must mix it again well.
    Let it now ferment again for another four hrs... in a warm place.

    Next day nalla pongi irukum..... mix it again and make dosais....enjoy!!

    I made this peerkangai thol chutney .... yummmm it was

    I used rice cup measurement.... as I was not sure how it was going to turn out..... I also made Kuzhi paniyaram out of it.... it came out well
    Last edited by suvai; 24th November 2019 at 07:38 AM.

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