Recipes - Page 21

hi can any on epla tell how to prepare chat and pavbaji

Originally posted by: Chellama

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,.

Chellama - Char Kway Teow are flat shahe fen (originated from the Shahe district in China) noodles which are white in colour, broad and somewhat slippery. The tecture is elastic and a bit chewy. They do not freeze or dry well and are thus generally purchased fresh, in strips or sheets that may be cut into the desired length and width. They are also used as noodles in soups with chicken/pork and green leafy vegetables. Another favourite here in Malaysia is having it used in our Yong Tau Foo dish – eaten with a variety of Tofu products and a special chilly sauce with sesame seeds.

I am sure your hubby must have tasted char kway teow when he was here but he wouldn't have seen the original form of this special noodle unless he has watched the cook in action. Try looking for these at china stalls where they sell fresh noodles.

Come over to M'sia and you can enjoy all the varieties of food under the sun - but you must be prepared to try them out.😊

Originally posted by: Kavitha Ravi

ONION FITTERS

Ingriedents:

250 grms all purpose flour
2 heaped tbs dried prawns
1 tsp baking powder
1 large onion sliced or chopped
2 red chillie chopped
1 stalk spring onion chopped
salt to taste
water
oil for frying

Method:
Soak the prawns and pound them roughly
In a bowl add the flour,baking powder, and salt
Pour water little by little and mix the flour
To form a thick smooth batter.
Stir in the dried prawns, onion,chillies and spring onion
And mix well. The batter should fall off the spoon
When you drop it in oil. ( I usually use my hands)
Heat oil and drop the batter and fry until golden brown.
Drain the fitters well and serve hot with chillie sauce.

NOTE: Vegetarians leave out the prawns, add more
Onions.

Kavita I had this last evening for tea but I added fresh prawns, an egg and lots of pounded shallots. Sometimes I add in chopped cabbage too - it gives a nice flavour. A favourite amongst my family members and its heavenly with Thai chilli sauce.

Originally posted by: giriadimai

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.

wow! Giri...you mean it really works?? Wish someone could give me nice iddly/dhosa recipe that are not sour (hope Kavi got the hint....😃.) I cannot stand anything sour but am able to consume loads of thairu (dahi).

Originally posted by: Kavitha Ravi

Dear Rhodes, thanks alot for the feed back. I feel happy when someone benefits from my recipe. My M.I.Law was NEVER stingy in giving away recipes.
Try the fish curry with mangoes. (that is if you like it sour.) I just love that.

yes kavi...fish curry with mangoes are nice and its my son's favourite. He loves to eat fish curry with bread too and enjoys eating the cooked mangoes coated with gravy- while my teeth gives me such sourish feeling when I see him eat..😛....

Originally posted by: patraj

Kavitha, Caryn, Jenim,
I normally make egg curry like what Kavi said. After the vegetable is cooked I would remove the vegetables, lower heat to medium and break the egg slowly into the curry and let it simmer, don't stir as it will break the egg. When the egg is cooked , put the vegetables back in. This egg curry tastes much better that the boiled egg curry.

Alternatively, we can poach the egg and put in the curry.

Pat

Pat do you break all the eggs that you are using in this method or just an egg to give the gravy a better taste? I know of a friend who adds an egg into the curry and breaks it up while the rest is either boiled or made into an omelette and then cut into squares before adding to the curry. I did not like the look of the curry coz I see egg particles floating on top.😕 My aunty steams the beaten eggs with flavourings, cuts them into desired shape then adds to the gravy.

Originally posted by: Kavitha Ravi

Soft Chappati


Ingredients:

200 grms atta flour )
100 grms all purpose flour ) You can use both atta flour .
cup warm water
25 grms margarine
tsp salt
20 grms banana (optional )

Method:

Mix the margerine in the warm water till
The margerine is completely dissolved.
Add the salt ,the banana fully mashed ( If using)
Now add the two flours and knead until smooth.
Put the dough in a air tight Tupperware.
Keep aside for about 2 hours.
Now roll the chappati and cook.

NOTE: Some times a good atta flour makes all the difference. Add a bit more flour if the dough is sticky. Or add a bit more water if the dough is dry.

Pls do not throw the chappati on my face, if it is hard.

By adding bananas to the chappatis does it spoil the rotis if there are any leftovers? What about the colour and texture of the bread?

I will try this out and if it turns out hard I will never throw at your face ...but it will land up in the dustbin instead..!!😆

Hi Kavi

Remember the Spicy Chicken curry that you gave previously? Well, thank you very much for the recipe.
I tried that over the weekend, and I made some careless mistake though. I had two chicken about 2 kg, whilst the measurement of marinates were correct, I used the frying ingredients which are meant for 2kg chicken. Another was I nearly burnt the chicken. 😉 because the flame was on high. Luckily I managed to catch on time, and cooked on slow fire, stirring very frequently.

You know what gave the umph to curry, the pepper and red chilli.

My guests all loved it, and infact my mum wants the recipe as she wants to try again. My critics said the chicken was big for them and not spicy but on the whole they loved it.

Rima, your cabbage thuvayal was a hit too. 😊

Guys

Can anyone give me a single dish which I can prepare overnight and eat at office next day.

I want less rice please, as I am trying to diet. I am not particular if it is veggie or meat.

Thanks

Thanks Simi for the tips.
I will try it.

Sue appapah ethnai kelvi. Sumah thaan
Thanks Sue for the Avial and thoran recipes.


The dried prawns in the onion fitters will give you a kick ( you know the salty taste ) when you bite into it.
Of course you can add in cabbage into it.

Sue if you do not like sour iddli, do not ferment the batter very long.

The banana is very little so there won't be any colour change. The chappati will not spoil.The texture will be soft. You can get soft chappati with my method even without adding the banana.

Thanks Rhodes for your Paav Bhaaji recipe.

Aiyoh Caryn en perai kaapathitinggaleh. Thanks.