Page 41 of 43 FirstFirst ... 313940414243 LastLast
Results 401 to 410 of 421

Thread: Velan's Cuisine Extraordinaire

  1. #401
    Administrator Platinum Hubber NOV's Avatar
    Join Date
    Oct 2004
    Location
    Malaysia
    Posts
    27,000
    Post Thanks / Like
    Happy Deepavali...!


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

  2. Thanks mappi thanked for this post
  3. # ADS
    Circuit advertisement
    Join Date
    Always
    Location
    Advertising world
    Posts
    Many
     

  4. #402
    Senior Member Veteran Hubber suvai's Avatar
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    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
    Join Date
    Oct 2004
    Location
    Malaysia
    Posts
    27,000
    Post Thanks / Like
    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
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    Ohhhhh nei urundai.... ribbon pakora... muruku recipe plzzzzz ngovvv

  7. Likes NOV liked this post
  8. #405
    Senior Member Veteran Hubber suvai's Avatar
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    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

  9. Likes mappi liked this post
  10. #406
    Junior Member Newbie Hubber
    Join Date
    Dec 2010
    Location
    France
    Posts
    1
    Post Thanks / Like
    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.
    Any information on how to screen Indian Movies outside India, please post them here : http://www.mayyam.com/talk/showthrea...-outside-India

  11. Likes NOV liked this post
  12. #407
    Senior Member Veteran Hubber suvai's Avatar
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    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
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    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
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    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
    Join Date
    Nov 2006
    Posts
    2,004
    Post Thanks / Like
    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.

Page 41 of 43 FirstFirst ... 313940414243 LastLast

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •