RECIPES - New mainthread - Page 73

Originally posted by: Kavitha Ravi

Sue akka in India they do not have any dried meehoon. They use iddiappam to make all kinds of fried items. They call it sevai. They also have wheat based noodles called semiya. As I have explained to Caryn, they use that too to make different types of semiya.

Now they have dried yellow noodles in India. Their way of making mee goreng (fried noodles) is different from our Malaysian style.

Akka if we open a mamak stall in India, we will be making tons of money. Ha,ha.

Let's head towards India for a change and start our mamak stall..!!😆. But you can easily adapt yourself but me after 2 weeks it would definitely be home-sick for me...😳

Thanks for the explanations Kavi...I always wondered what servai was.. Wanted to ask you so many times but something comes up or my attention is diverted elsewhere and it just slips my mind.. This evening I just held on to my mind and decided to say "Thank-you" to you coz I got the answer without asking for it..😛

Thanks ladies for all the lovely recipes 👏

Originally posted by: supree

Poori Kizhangu

I'm sure, like me, many of you were taken back to your childhood days & fond memories, when you read the heading 'Poori Kizhangu'. Who doesn't like this yummy Tiffin? This is one among my childhood favorites and both my kids love it whenever I prepare this…and of course, so do we! 😃

The word Kizhangu , short for Urulai Kizhangu in Tamil means Potato. This dish is a very popular side dish that's served for pooris; This (Poori) Kizhangu & Poori have been there as a non-separable pair 😉 😆 for a very very long time.....

Poori Kizhangu

Ingredients:
Potato – 4 to 5 (medium sized)
Onion – 2 (big)
Green chilies – 3
Ginger – 1 inch piece
Curry leaves
Oil – 2 tsp
Mustard –3/4 tsp
Urad dal – 2 tsp
Channa dal – 1 tbsp
Turmeric – 1/2 tsp
Salt – to taste
Coriander leaves - for garnishing

Method:
Boil the potatoes. Remove the skin and cut them into pieces. (Do not worry to get them in perfect shape; In fact you want a bit of mashed pieces here!) Slit the green chilies. Remove the skin from the ginger and slice them into thin long stripes. Cut onion into fine long stripes.
Put oil in a pan, add Mustard, Urad dal, Channa dal first and then add green chilies and ginger pieces. When the dals turn to nice golden color, add the curry leaves and the sliced onion and saut it well. When the onions become translucent, add the turmeric and stir for a few seconds. Then add the potato pieces and salt and mix well. Add about half-cup of water and mix well. Let this come to boiling (You can adjust the water up to your consistency preference.) and switch off the stove once it reaches close to thick consistency. Garnish it with a lot of cut coriander leaves. That's it. The simple and tasty Kizhangu is ready to serve it with Pooris. Enjoy!

Poori Kizhangu



Served with Pooris

Wow Supree, the poori and potatos looks so tempting pa....thanks for the recepi 👏