kugan, nice innovation. soya oothappam, sounds so good. kids likes soya very much. i will try today.
kugan yesterday i tried ur china grass, in 2 different colours. but didnot make layers. it came out nicely.
i took it for the party, everybody likes it. next time had to try the layer one.
Thanks again Rajraj Sir.
I think slowly I am getting around to understand things.
Soon there will be an index.
Thanks again. Kugan98
Chefs are just like children.
They should be seen not heard.
Welcome Selviem, nice to see your post.
Our children too liked the oothappam.
Thanks again. Kugan98
Chefs are just like children.
They should be seen not heard.
[tscii]Dev, here is your spicy mamak mee.
SPICY MAMAK MEE
Ingredients:
500 grms fresh yellow noodles
2 pieces tofu fried and cut into pieces
1 potato boiled peeled and diced
1 stalk mustard greens cut into 1 ˝ inches in length ( can use cabbage instead)
A handful of bean sprouts
1 big onion sliced
2 pips garlic smashed
1 ripe tomato chopped
2 tbs chillie paste
2 tbs oil
Salt to taste
Sauces:
2 tbs light soy sauce
2 tbs thick soy sauce
2 tbs tomato sauce
Garnish:
1 stalk spring onion sliced
2 red chillies sliced
1 lime wedge
Method:
Put the noodles into a colander and rinse under warm water.
Drain thoroughly and set aside.
Heat the oil in a wok, add the smashed garlic.
Sauté until nice aroma comes.
Add in the sliced onions and sauté well.
Add in the chopped tomato and cook till it turns mushy.
Now add in the chillie paste and cook till oil rises.
Add in the three sauces, mix well.
Now add in the mustard greens, bean sprouts, cook for a second.
Now add the drained noodles and stir fry over medium heat for
About 3 minutes, mixing well.
Add the potato, sliced tofu and stir fry to heat through
about 1 minute. Taste for salt, add more soy sauce if needed.
Now transfer the noodles to a large serving dish.
Scatter the spring onions and the sliced red chillie.
Serve hot with a lime wedge and additional chillie sauce if needed
The vegetarian chillie paste:
15 dry red chillies soaked
3 shallots
1 pip garlic
1 tsp tamarind paste
Little salt
Little sugar
2 tbs oil
Method:
Grind everything to a fine paste.
Heat oil and sauté the paste till oil rises.
You can keep this paste for a month in the fridge.
Note:
In mamak stalls they add very fine dry shrimps to the paste.
They are called “udang geragau” or in Tamil as senakuni.
They also add aji-no-motto
So mamak stalls mee are NEVER- NEVER vegetarian
Picture From Old File:
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Chefs are just like children.
They should be seen not heard.
K, I think raj sir is asking u to post ur recipe as a quote or as 'post reply' and then add the subject line to it so as per his link, the recipe will be automatically added to the index, i hope so. try his suggestion, it will work, rather than creating index...
எந்தன் காதல் சொல்ல என் இதயம் கையில் வைத்தேன்...!!!
Mamak Mee looks
Anbe Sivam
Originally Posted by kugan98
எந்தன் காதல் சொல்ல என் இதயம் கையில் வைத்தேன்...!!!
K,
Try the following, I just tested it...
1. While posting a receipe, use 'Post Reply' button, u can find it @ this page itself
2. Quote ur receipe (optional I think)
3. Specify the subject as <Receipe Name>(Kugan <some style>)
eg: Mamak mee (Kugan malaysian style)
4. Submit the recipe
After tht check it using the following link,
http://forumhub.mayyam.com/hub/lyrsort.php?t=14077
The receipe u had posted before will be displayed as an index.
Raj sir, thanks for this wonderful option
எந்தன் காதல் சொல்ல என் இதயம் கையில் வைத்தேன்...!!!
[tscii]My aunt says that ara puli kulambu is best done with sundakkai. This is her recipe.
I like the iru puli kulambu better
Thanks, Kugan98
ARA PULI KULAMBU
Ingredients:
100 grms fresh sundakkai, smashed and washed
1 tsp tamarind paste
1 ˝ cups water
˝ tsp mustard seeds
Little asafoetida powder
1 sprig curry leaves
Little turmeric powder
1 tsp oil salt to taste
Masala:
6 dried chillies
1 tsp urad dal
˝ tsp fenugreek seeds
Little oil
3 tbs coconut scrapings
Method:
Fry all the masala things in oil.
Add the coconut and grind to a fine paste.
Heat a wok, add in the oil, add in the asafoetida,
mustard seeds, let it splutter, add in the curry leaves.
Add in the tamarind paste water, turmeric , salt and sundakkai.
Let it boil till the raw smell goes and the vege cooked.
Now add in the ground paste and let it mix well .
Boil nicely and remove.
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Chefs are just like children.
They should be seen not heard.
U got it right K
எந்தன் காதல் சொல்ல என் இதயம் கையில் வைத்தேன்...!!!
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