Velan's Cuisine Extraordinaire

[Russelllww]

I try this is really works

[Russelllww]

I try this It really works

[mappi]

A Malaysian Breakfast in France

Thanks Chef, Roti Jala was awesome. So soft, with different tastes and with 'yesterday's' Chicken curry, it was devine.

Here is what I did apart from following exactly the Grand Chef's instructions :

To make 10 Roti Jala :

12 TBS of concentrated Coconut Milk (you get in cans)
4 TBS of All purpose Flour (Maida Mavu)
2 Eggs
Yellow Color, Salt
Water approx 6 TBS of water.
Oil for cooking (just like you use for Dosa)

- Dilute the cocunut milk with water.
- Beat the eggs seperately and then add the cocunt milk to it.
- "Add white flour little by little, stirring constantly. You need a runny consistency (thinner than thosai batter)"
- Add yellow colour and salt.
- "Leave it to rest for 30 mins or so."

- For the mould, I used "an empty can and puncture large holes in it"

Heat the pan (the pan must be quite hot). Pour the mixture in the mould and be creative. Turn it as a dosa to cook the other side.

Here are some photos :

Design 1


Turning Roti Jala (you can see the fabulous 'home-hand-made' mould)


Design 1 other side


Design 2


Roti Jala


Next attacking Thengai Burfi.

[NOV]

Karthik, you are awesome!

[NOV]

I try this It really works

Yes, it should work.

[mexicomeat]

made mutton chukka today - wife said it was better than her recipe here is the recipe

step 1: take a pan, add a spoon of gingelly oil, add 5 gundu milaga, handful of coriander seeds, some peppercorn, table spoon each of cumin seeds, fennel seeds, 5 cloves of garlic, tiny slice of ginger, kadalai paruppu and roast them. towards the end, add some grated coconut and switch off the flame.

step 2: grind the result of step 1 into a thick wet paste by adding little water

step 3: take a pressure cooker, add gingelly oil, 5 sambar vengayam if you have it, 1 normal vengayam chopped, 5 fenugreek seeds, curry leaves - saute them

step 4: to the above add salt, turmeric powder and 2 tomatoes. saute them for few seconds and then add the wet paste to it.

step 5: add 1 kilo mutton (i got 700gm boneless +300gm with bone) to the above. add water and cook until 5 whistles.

step 6: remove whistle, cook the mutton to evaporate the water

step 7: meanwhile in another pan, slice 1 vengayam lengthwise, 3 green chilli length wise, slice of ginger length wise- julienne. saute the above in a pan with some oil and add curry leaves. dont over cook, stop before onion turns brown

step 8: when the water is almost evoparated from the mutton, add the result of step 7 to the mutton and add pepper and garam masala.

step 9: cook for another 2 minutes until the mutton is of required consistency.

step 10: add chopped coriander and switch off the flame.

[NOV]

Soak two portions* of kadalai paruppu & thuvaram paruppu with one portion* of ulundhu and rice, for a couple of hours.
Grind together with a couple of grind chilly and water to make it a thick batter.
To the batter add, chilly powder, chopped onions, green chilly, chopped coriander leaves and salt to taste.
In hot oil, drop spoonfuls of batter and cook till golden brown.
Serve plain or with your own chilly sauce.


* if you use 100gm each of kadalai paruppu & thuvaram paruppu, then use 50 gm each of ulundhu and rice.

[NOV]

Soak Basmati rice for an hour, drain and then dry fry in pan - add some ghee for fragrance. Set aside.
Grate fresh carrot (australian ones are juicy), grind and extract juice.

In a pan, melt some ghee and fry cinnamon, star anise, cloves, and cardamom. Once they have become black, add sliced onions and crushed ginger. Continue stirring until onion is soft.

Add crushed lemon grass and chopped tomatoes.
Stir fry until the tomatoes are well cooked. Add salt to taste and then add this mixture to the rice prepared earlier.

Add the carrot juice and evaporated milk. The ratio is 1.5 portion liquid to 1 portion rice. If you have, add pandan leaves. Give it a stir and let it cook.

Once the rice has cooked, put some grated carrots and onion cut into rings on top of the rice and close the lid. No additional cooking is required as they will soften in the heat of the rice. The carrot rice goes well with chicken or mutton curry.

[NOV]

Soak dried chilly in warm water for about an hour. grind it together with 5-6 shallots (chinna vengayam) and a couple of garlic. Set aside.

Marinate chicken pieces with salt, chilly powder & turmeric for an hour in the fridge.

De-skin, devein and wash prawns. Wash one more time with turmeric water and keep in fridge until ready to cook.

Deep fry tofu (if available) and chicken. Drain and cut them into pieces.

Remove oil from the pan and in the same pan (without washing) add water and bring to boil. Add maggi noodles and cook for 3-4 mins.
Drain and keep aside. (The traces of oil in the water will keep the noodles from sticking to one another.)

Now you are ready to make the dish.
In a pan, add oil and sliced big onions. Once onions are soft, add the chilly paste and let it cook for at least 10-15 mins. Add salt.
Then add the prawns to cook in sauce.

Now you may add the ingredients - chicken pieces, tofu & potato cubes (if using) and sliced tomato.
At this stage add a little soy sauce and if you want chilly/tomato sauce.
Keep the flame low and add the cooked noodles and beansprouts.
Stir nicely until all the liquid is absorbed. Taste for salt and adjust accordingly. Put aside noodles.

Use a little oil and scramble a few eggs - season as necessary. Put back the noodles in the pan and stir thoroughly.
Serve warm.

Sounds complicated, but you can do everything in less than an hour.

[mappi]

Carrot Rice with Mutton Kurma

Saptu parunga chumma super-a irrukum ... Thanks Chef