Recipes - Page 20

Hi everyone..

This forum has so many pages and so quicly...keep it going all.

Can some one give me a good recipe for Fried rice or Pulav.....a little spicy one!

Thanks
Madhu

Your's is a very big picture Supree, but I gave it a try.

This is a tip I picked up from my periamma while making idlis.

I don't use cloth or apply oil on the idly plates. Just pour the batter directly on the idly plates and pressure cook. After I open the cooker, turn the idly plate upside down and keep it under tap water for few seconds and leave them open for 5 mins. The idlies can be removed easily w/o a trace on the idly plate.

Originally posted by: rhodes

Giri...thanks for the chinna vengayam recipe..
lunchkku easya chenghi officekku kondupolaam....
what side dish would be good for this rice..pl let me know.

Rhodes , we generally take this with a raita.

Kavitha,

My m-i-l often makes this jeera rice - w/o garlic. It is so good for stomach ailments.

Giri I too at times will omit garlic.

naanum enoda sila samayal methods tharava?
naan nala samayipen.

Originally posted by: jenim

Your's is a very big picture Supree, but I gave it a try.

Wow jenim...super halwa..

Folks great work, great receipes.

Just a hint, for soft rotis, you can add soft tofu instead of butter or margerine, you will get the protein and it will come out soft

simi

Originally posted by: Kavitha Ravi

Try this Malaysian Dish.


CHAR KWAY TEOW

Ingredients:
500 grms kway teow
2 tsp chopped garlic
3 tbs cooking oil
6 to 7 prawns cleaned with tail intact
A handful of beansprouts
4 sprigs of chives, cut into 2 inch length ( I did not have this that day)
1 egg

seasoning:
1 tbl dark soya sauce for colour
1 tbs light soya sauce (more if you need more salty)
11/2 tbs chillie paste ( more or less to your taste)
A little water
Pepper to taste

Method:
Heat a kadai with 3 tbs oil . Fry the garlic till a bit brown.
This gives the C.K.T the good aroma.
Add prawns and fry till cooked.
Push the fried prawns to a side and add in the kway teow.
Stir fry the kway teow, add in the seasonings, add little
Water to mix. Stir fry nicely.
Spread all the ingredients around the kadai and create a
Empty space, add a little more oil. Break the egg into it.
Cover the egg with all the ingredients. After a second, stir
Fry evenly. Add the beansprouts and the chives.
Do not over cook. Dish out.

Note :All the cooking should be done on high flame.
You can add scalded and cleaned cockles.
Or even sliced and fried sausages. ( we do not eat them)

Kavitha....Thanks alot for posting your yummy receipes. I'm not sure about the terms that used for ingredients. What's "kway teow"???????????? i'm in Canada, but basically i'm a Lankan and i'm not sure about this word. My husband lived in Malaysia for 5 yrs, and i tried to ask him and he said he's got no clue. If you can explain to me what it is, it'll be easy for me to shop.

And also, i'm really a calorie conscious and always cook seperately for my self, just wanna lose the fat ganed during pregnancy 😳. Do you have any light receipes??????????

Thanks,