Saturday, June 26, 2010

Tomato rasam - Thakkali rasam


Ingredients:

Tomatoes - Thakkali - 2 nos.
Tamarind - Puli - lemon size
Garlic - Poondu - 1 no.
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Red chilly - Kaintha milagai - 2 nos.
Curry leaves - Karuvepilai - small quantity
Coriander leaves/Cilantro - Kothamali - small quantity
Hing/Asafoetida - Perungayam - a pinch
Turmeric powder - Manjal podi - 1 tea spoon
Rasam powder - Rasam podi - 1 table spoon
Salt - Uppu - for taste
Oil/Ghee - for tempering

Method:

Make tomato puree. Wash and put tomatoes in hot water and remove skin from it. Smash it in mixer/blender and extract puree. Make tamarind paste and extract puree. Keep other ingredients ready. Heat oil/ghee in a kadai/pan, splutter mustard seeds, cumin seeds, red chilly, curry leaves, now add minced garlic, hing, tomato puree, tamarind extract, salt and let it boil for some 5 minutes. Now add rasam powder, turmeric powder and mix it well. Allow it to boil for 10 minutes and finally garnish with finely chopped coriander leaves. Serve hot with any rice items. All kind of vada can be soaked in rasam and rasa vada is ready. This can be served for 4 persons. This requires 20 minutes to prepare.

Note: Remove dust particles from tamarind. Tomato seeds can also be removed as it is not good for men. Rasam powder I have mentioned how to prepare in Podi varieties. If you have excess water after cooking dal or vegetables you can make use of it to make rasam. It will taste good and also healthy.

Optional: If we want only tomato taste, tamarind need not be added as it will increase the sour content. Fenugreek seeds or fenugreek powder can be added for taste.

http://en.wikipedia.org/wiki/Tomato

I like rice. Rice is great if you're hungry and want 2000 of something

Mitch Hedgeberg
Posted by Picasa

Broad bean curry - Avarakkai poriyal

Ingredients:

Broad beans - Avarakkai - 1/4 kg
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Sambar powder - Sambar podi - 1 table spoon
Turmeric powder - Manjal thul - 1 tea spoon
Onion - Vengayam - 1 no.
Tomatoes - Thakkali - 1 no.
Garlic - Poondu - 1 no.
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - for taste
Oil - Ennai - for frying
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity

Method:

Wash, cut and boil vegetable in pressure cooker. Cut onions, tomatoes and keep other ingredients ready. Heat oil in a pan/kadai, splutter mustard seed, cumin seeds, black gram dal, curry leaves, add hing, onions, tomatoes, red chilly powder, coriander powder, turmeric powder, sambar powder, minced garlic and little salt. Sprinkle water and keep frying till the curry is cooked well. Serve hot with any rice items. This can be served for 4 persons. This required hardly 20 minutes to prepare.

Note: We can cut vegetables into any shapes as desired. It can be small or big.

Optional: Onion, tomato and garlic can be added/removed.

http://en.wikipedia.org/wiki/Broadbean

Never eat more than you can lift

Miss Piggy

Posted by Picasa

Carrot sambar

Ingredients:

Red gram dal - Thuvaram paruppu - 1 cup
Onion - Vengayam - 1 no.
Carrot - 200 gms
Tomato - Thakkali - 1 no.
Tamarind - Puli - lemo size
Green chilly - Pachai milagai - 1 no.
Garlic - Poondu - 1 no.
Red chilly powder - Kaintha milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Sambar powder - Sambar podi - 1 table spoon
Fenugreek powder - Vendaya podi - 1 tea spoon
Turmeric powder - Manjal Podi - 1 tea spoon
Hing/Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - small quantity
Coriander leaves - Kothamali - for garnishing

For tempering:
Oil - Ennai - for frying
Mustard seeds - Kadugu - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Fenugreek seeds - Vendayam - 1/2 tea spoon
Red chilly - Kaintha milagai - 1 no.

Method:

Wash, cook and mash dal. Wash, peel off the skin from carrot and cut into small pieces (Shape as desired). Extract tamarind paste after removing dust particles. Keep other ingredients ready. Heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, fenugreek seeds, red chilly, black gram dal, curry leaves, now add hing, then onions with little salt followed by tomatoes, now add red chilly powder, coriander powder, turmeric powder, sambar powder, hing, garlic, green chilly and then carrot. Add required salt, tamarind extract. Allow this mixture to boil until carrots are cooked. We can even cook carrot separately and add to the content. Now add mashed dhal, finally add fenugreek powder and garnish with coriander leaves. Serve hot with idly, dosa, chappathi, rice. This can be served for 4 persons. This requires 30 minutes to cook.

Note: Always add fenugreek powder in the end. Do not allow to boil after adding because it will give bitter taste. Fenugreek is good for health. It will take off heat from the body. It will help to grow hair.

Optional: Ingredients can be added/removed. Grated/Shredded coconuts can be added.

http://en.wikipedia.org/wiki/Carrot

The art of dining well is no slight art, the pleasure not a slight pleasure

Michel de Montaigue
Posted by Picasa

Curd rice - Thayir satham

Ingredients:

Raw rice - Pacharisi - 1 cup
Yoghurt/Curd - Thayir - 1 cup


For tempering:

Oil - Ennai - 1 table spoon
Mustard seeds - Kadugu - 1 tea spoon
Bengal gram dal - Kadalai paruppu - 1 table spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity

Other items:
Green chillies - Pachai milagai - 2 nos.
Ginger - Inji - small quantity
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - For taste
Coriander leaves - For garnishing

Method:

Wash and soak rice and pressure cook it adding 4 cups of water. Rice can be soaked for atleast 30 minutes to get softness. Keep other ingredients ready. Grind ginger and green chillies into paste. Now heat oil in a pan/kadai, splutter mustard seeds, cumin seeds, bengal gram dal, black gram dal, hing, curry leaves and finally ginger-green chilly paste. Now add this content to curd and add little salt. Add this mixture to the rice, add milk/water if required. Garnish with coriander/cilantro. Curd rice is ready to be served. It can be served for 4 persons. Requires hardly 30 minutes to prepare.

Note: Always use fresh yoghurt/curd/buttermilk. If ginger and green chillies are grinded into paste we won't have the problem of finding it spicy while eating. Also good for health.

Optional: Ingredients can be added/removed. Grated carrots, pomegranate, cucumber, cashew nuts, Kara boondi can be added for garnishing.

http://en.wikipedia.org/wiki/Yoghurt

Part of the secret of success in life is to eat what you like and let the food fight it out inside.

Mark Twain
Posted by Picasa

Ivy Guard fry - Kovakkai varuval


Ingredients:

Ivy Guard/Gentleman's Toes/Tindla - Kovakkai - 1/2 kg
Onion - Vengayam - 1 no.
Tomatoes - Thakkali - 1 no.
Red chilly powder - Milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal Podi - 1 tea spoon
Hing/Asafoetida - Perungayam - a pinch
Salt - Uppu - For taste

For tempering:
Oil - Ennai - For frying
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Black gram dal - Ulutham paruppu - 1 table spoon
Curry leaves - Karuvepilai - small quantity

Method:

Wash and cut kovakkai length wise, slit into two pieces. Heat oil in a pan/kadai, splutter mustard seeds, black gram dal (Split), curry leaves, hing, then add onions, tomatoes, fry for some time. Then add kovakkai, red chilly powder, coriander powder, turmeric powder, little salt and fry for some 10 minutes till the vegetable is cooked well. Serve hot with any rice items. This can be served for 4 persons. Requires hardly 20 minutes to cook.

Note: Vegetable oil is good for health. Split urad dal can be used for tempering. Salt is not good for health, hence add only for taste.

Optional: Ingredients can be added or removed.


New Orleans food is as delicious as the less criminal forms of sin

Mark Twain


Posted by Picasa

Shallot sambar - Vengaya sambar



Ingredients:

Shallot - Vengayam - 4 nos.
Red gram dhal/Toor dhal - Thuvaram paruppu - 1 cup
Tomatoes - Thakkali - 1 no.
Tamarind - Puli - lemon size
Red chilly - Kaintha milagai - 1 no.
Green chilly - Pachai milagai - 1 no.
Red chilly powder - Milagai thul - 1 table spoon
Coriander powder - Dhania thul - 2 table spoons
Turmeric powder - Manjal podi - 1 tea spoon
Sambar powder - Sambar podi - 1 table spoon
Fenugreek powder - Vendaya powder - 1/2 table spoon
Hing/Asafoetida - Perungayam - a pinch
Garlic - Poondu - 1 no.

For tempering:
Oil - Ennai - for frying
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Fenugreek seeds - Vendayam - 1/2 tea spoon
Black gram dal - Ulutham parupppu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity

Other items:
Coriander/Cilantro - For garnishing
Salt

Method:

Wash and soak dal in water for some 10 minutes. Add little turmeric, hing and a drop of oil and pressure cook it for some 15 minutes. Then cut shallots and keep other ingredients. Make tamarind paste, cut onions, tomatoes and keep pan in stove, heat oil, splutter mustard, cumin seeds, fenugreek seeds, red chilly, green chilly, black gram dal, curry leaves, garlic,then add shallots, tomatoes, red chilly powder, coriander powder, salt, sambar powder, tamarind extract, then allow the mixture to boil for some 10 minutes. Now add boiled and mashed dhal and cook the content for some 10 minutes. Finally add fenugreek powder and garnish with coriander leaves and serve hot with rice, roti, chappathi, idli, dosa. This can be served for 4 persons. It requires 30 minutes to prepare.

Note: Tamarind may have dust particles, so remove them using filter.

Optional: Ingredients can be added/removed. We can add cashew nuts, pearl onions if required.

http://en.wikipedia.org/wiki/Shallot

Sharing food with another human being is an intimate act that should not be indulged in lightly.

M.F.K. Fisher
Posted by Picasa

sugar && pepper kucing kesayangan!



good morning dearest ppl. i bgn sgt awal iaitu 610am. yerlah sbb i dah koma mati awal semlm kan, b4 11pm. i dah basuh baju, jemur baju, bg kucing mkn, buang yak2 2 ekor itu dr pasir. i dah minum susu, dan plg penting dah transfer pics dlm laptop ;P kejap lg i harus menyapu bilik & kemas mane yg kurang kemas sbb mama baru je maklumkan abah ngah, mama ngah mahu singgah sekejap. so pit stop mrka haruslah bilik sy yg cantik nih. haha.

well, i nak update boleh tahan bnyk benda. tp ni ha i nak kenalkan anak tersayang i yg baru, sugar & pepper. sumpah i syg dia org sgt2. ok. i taw mereka kucing tp mmg i guna 'dia org'. mereka jantan! berusia 3 bulan & 4 bulan baru. active nak mati! ini pun i snap pixca dia org dlm sangkar sbb terpaksa kurung sekejap time menyapu rumah! itu yg duduk diam muka pasrah mita dilepaskan. haha. ini 2 ekor budak kuat main, kuat makan ;)


dari kiri, pepper 4 months, kanan ni sugar 3 months.
tgk mereka pasrah sbb terkurung!


comel kan kan kan? siap i letak teddy lg teman dia org! ;P
tak de maknanya ddk diam camni,


alololo. owh ya, mereka mix kucing biasa + persian.
RM300 seekor wkt beli hari tu.


sugar i tidur mcm tuan dia! i tidur mata terbuka ;P


pepper ni sgt setia. sentiasa ikut ke mana kita pergi.
sweet dream comel!


hari tu mereka sakit, bwk pergi clinic, potong kuku & so on. dah sihat, tp sugar cpt luka sbb selalu langgar bnda sbb terlalu hyper. dah comot dia! aiyaaa. tp 2-2 dah makin kuat mkn n bila beyak mesti besar2. haha. ok i taw selekeh tp biarlah. lala~ tgk pepper je ada loceng sbb sugar pnya tercabut dah. see, gila hyper. oklah. story lg next time ya. till then.


p/s; lupa. mereka beyak dlm toilet, tp dlm pasir yg khas utk mereka =)
and yes, sugar still luka dkt hidung sbb active sgt. eh hyper.

thanks atika ;)


Bread Upma



Ingredients:

Bread Slices (Whole wheat/Plain bread)
Vegetables - Carrot, potato, green peas, cauliflower, green bell peppers/Capsicum - Mixture - 1 cup
Onion - Vengayam - 1 no.
Tomato - Thakkali - 1 no.
Chilli powder - Milagai podi - 1 tea spoon
Turmeric powder - Manjal podi - 1 tea spoon
Garam masala powder - 1 tea spoon
Green chillies - Pachai milagai - 2 nos.
Yoghurt/Curd/Butter milk - Thayir/Mor.
Peanuts - Verkadalai - small quantity
Shredded/grated coconut - Thuriviya thengai - small quantity

For tempering:
Oil/Butter - Ennai/Vennai - small quantity
Mustard seeds - Kadugu - 1 tea spoon
Cumin seeds - Jeeragam - 1 tea spoon
Fennel seeds - Sombu - 1/2 tea spoon
Hing/Asafoetida - Perungayam - a pinch
Curry leaves - Karuvepilai - little quantity
Urad dhal - Ulutham paruppu - 1 tea spoon
Bengal gram dhal - Kadalai paruppu - 1 tea spoon
Ginger-Garlic paste - Inji Poondu paste

Other items:
Coriander leaves/cilantro - for garnishing
Sugar
Salt
Lemon juice

Method:

Heat oil/butter in a pan/kadai, splutter mustard seeds, cumin seeds, fennel seeds, urad dhal, bengal gram dhal, curry leaves, hing, then add onions, tomatoes, ginger-garlic paste, red chilly powder, turmeric powder, garam masala powder, peanuts, green chillies/red chillies, then add vegetables boiled then bread slices, little salt, sugar. Fry for some time. Finally add curd, shredded/grated coconut, coriander leaves and squeeze some lemon juice.

Bread upma is ready to be served. This can be served for 4 people. It takes hardly 30 minutes to cook.

Note: Bread can be whole wheat or plain bread. Use either curd/lemon juice, don't use both.

Optional: Ingredients can be added/removed.

http://en.wikipedia.org/wiki/Bread

Man is what he eats - Ludwig Fenerbach

Posted by Picasa

Mint/Mentha - Pudina Ilai

Posted by Picasa


http://tamilveg.blogspot.com/2010/06/ingredients-raw-rice-pacharisi-1-cup.html

http://tamilveg.blogspot.com/2008/05/ingredients-menthamint-leaves-pudhina.html

Mint/Mentha rice - Pudina rice



Ingredients:

Raw Rice - Pacharisi - 1 Cup
Mint leaves - Pudina - 1 Bunch or 1/2 Bunch (Optional)
Curry leaves - Kaaruvepilai - small quantity
Coriander leaves - Kothamali - small quantity
Red chillies - Kaintha milagai - 3
Onion - Vengayam - 1 no.
Cumin seeds - Jeeragam - 1 tea spoon
Ginger Garlic paste - Inji Poondu paste - 1 table spoon
Cinnamon, Cloves - Pattai, Lavangam - small quantity
Butter/Ghee/Oil - Vennai/Nei/Ennai - For frying
Salt - Uppu - For taste

Method:

1.Wash and soak rice in rice cooker adding a pinch of salt/drop of oil for some half an hour. Soaking will make rice softer and adding salt or oil is for not getting smashed. Rice will remain separated and this is most important for variety rice.

2. Wash pudina leaves, coriander leaves, curry leaves twice and grind them along with red chillies in a mixer and make paste. Keep other ingredients ready.

3. Heat oil/ghee/butter in a pan/kadai, add cloves, cinnamon, onions, ginger-garlic paste, some salt (not fully) and fry for some time. Then add pudina paste to it. Now add required salt and let it boil for some time till nice aroma comes and raw smell disappears. Then add this mixture to the rice. Serve hot with chips, appalam, vathal, pickle as desired. This can be served for 4 people. It requires half and hour to prepare.

Note: Always use fresh pudina leaves.

Optional: We can also use basmati rice for variety rice. Tomatoes, coconut gratings, cashew nuts can be added.

http://en.wikipedia.org/wiki/Mentha

What is food to one, is to others bitter poison - Lucretius

Posted by Picasa

esok eh!






saya amat sgt jarang mungkir janji without any acceptable reason.
but, i'm deeply apologize sbb tak larat nak update blog malam ni. penat!
mengantuk! so esok sy akan update! betul tak tipu. sbb esok sy cuti.
semalam tdow 4am, 8am bgn pergi kerja, 8pm baru balik.
mata sy sgt berat. huhu. good nite & sweet dream ppl.



p/s; ni pun kira update bergambar lah kan! =P



Veg­etable Sour Soup (Sayur Asam)

Veg­etable Sour Soup (Sayur Asam)
Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.

Veg­etable Sour Soup (Sayur Asam)

Veg­etable Sour Soup (Sayur Asam)
Ingredients & spices :

1 tsp. tamarind
5 tbsp. warm water
1 shal­lot, sliced
3 cloves gar­lic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pep­per, seeded and sliced*
3 tbsp. raw peanuts
1/2 tsp. salt
5 c. veg­etable broth
1/2 c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chay­ote, peeled, seeded, and sliced thin
1/2 c. fresh or frozen green beans,
ends trimmed
corn
1 green chili pep­per, sliced (optional)

How to prepare :

Pre­pare tamarind by plac­ing it in a small bowl with warm water. Let soak for 15 minutes.

To make spice paste, com­bine shal­lot, gar­lic, gin­ger, red chili pep­per, raw peanuts and salt in a large mor­tar and blend well with a pes­tle. Use a food proces­sor or blender if you don’t have a mor­tar and pestle.

Trans­fer paste to a medium saucepan and add veg­etable broth, salted peanuts, and brown sugar. Stir to com­bine, and cook over medium heat for 15 minutes.

Mean­while, use a strainer to sep­a­rate the tamarind seeds from the juice. Throw away the seeds and keep the juice.

Add chay­ote, green beans, and corn to the soup, and cook over high heat for 5 minutes.

Just before serv­ing, add tamarind juice and stir. Gar­nish with green chili pep­per slices if desired.

We're in Bali

After a flight of 14 hours to Hong Kong, a three hour flight to Singapore with a five hour lay-over, and finally a two hour flight to Bali, we are here and it is glorious. Got in Thursday evening and have been settling in ever since. For the first part of the trip, we are staying in Ubud which is in the central part of the island and is known as the cultural center of Bali.

















Yesterday we visited the workshops of various artisans: wood carvers, an ikat weaver, silver jewelry makers, and painters. Today we had the pleasure of being blessed by a head priest, a ceremony that he performs on the day of the full moon, among many others. Our guide Putu wrapped us in sarongs and scarves, stopped at his mother's house to pick up the offering she had prepared for us to bring to the priest, and then we made our way through the streets of Ubud to the small temple. The priest sat on a platform, sprinkling those being blessed with water, flowers, and placing a rice mixture on the forehead and the base of the throat. We awaited our turn. Putu instructed us to place our right hand over our left to receive the water and to drink it and to bow our head when a pitcher of water was poured over it. Of course we didn't understand what he was saying to us but assume that he was blessing our visit to this place and wishing us a joyous and happy time here.

Just in case you're wondering about the food, it is fabulous.































I'll start with my breakfasts which have been so good. The first morning I had green crepes filled with fresh coconut mixed with palm sugar and a palm sugar syrup. Today's breakfast was a chicken and rice porridge, topped with finely chopped lemon basil and crispy fried shallots. So much more to tell but at least this is a start.