http://www.ksdistribution.com.sg/ksd...09/Velan-2.jpg
Have suddenly found back my passion for cooking after a few years.
I was posting photos on my Facebook and started getting queries on recipes. This thread is to keep everything in one place.
Most of my cooking is influenced by my mother, therefore expect a lot of Malaysianised Indian food as well as other fusion food.
Thank you for visiting.
Velan's Cuisine Extraordinaire
Responses:
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From: suvai on 3rd November 2019 10:24 PM [Full View]
Not sure how to copy paste it here.... not that I didn’t try....
I am sure novvvv ngovvv will do it here
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From: suvai on 24th November 2019 06:32 AM [Full View]
Hello ngov Nov and mappi nga,
My friend gave me this recipe for dosai..made out of basmati... I tried and turned out pretty good I must say.
1 cup rice
1 cup ulunthu
1/2 tsp venthayam
Soak separately rice and venthayam
Soak ulunthu separately
Soak these for five to six hours.......then grind the ulunthu first using very little water at a time till it become fluffy and soft like cloud.
Put this ulunthu in a bigger vessel . Now grind the rice and venthayam to a fine paste . Mix this with the ulunthu and add salt .... key is to beat it well with your hand for at least 3 to four mins.
Allow this to now ferment in a warm place .... for a 7 to 8 hours .... after 4 hrs..... must mix it again well.
Let it now ferment again for another four hrs... in a warm place.
Next day nalla pongi irukum..... mix it again and make dosais....enjoy!!
I made this peerkangai thol chutney .... yummmm it was
I used rice cup measurement.... as I was not sure how it was going to turn out..... I also made Kuzhi paniyaram out of it.... it came out well
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From: suvai on 24th November 2019 06:44 AM [Full View]
Peerkangai thol chutney:
Handful of peerkangai thol
1 reasonably small onion
2 red chillies
3 Tblspn coconut
Oru chinna thundu puli
Salt
Fry the onions red chillies and puli in oli to this add the peerkangai thol fry till it gets cooked.
Allow it to cool... add the coconut salt and grind thick... konjam kora kora nu.
Super chutney ready....for anything including rice Chapathi dosai idly even bread...
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From: NOV on 24th November 2019 06:46 AM [Full View]
That's too little rice nga... I make spongy thosai by using 3 cups rice vs 1 cup ulundhu.
Rice can be patcharisi, kurna arisi and idli arisi.
Vendhayam soak with ulundhu
Otherwise, same method...but fermentation once only, usually overnight.
Sent from my SM-G935F using Tapatalk
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From: suvai on 24th November 2019 06:57 AM [Full View]
I tried very little because I wasn’t sure if it was even going to turn out
I have never tried 3:1
Will try that next....ty nov ngo
What’s yr measurement for crispy dosai ngo
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From: NOV on 24th November 2019 07:02 AM [Full View]
I use same measurements for both idli & thosai.... for thosai, I add more water, that's all...
This I made for Deepavali
https://scontent.fkul16-1.fna.fbcdn....f7&oe=5E40C2C3
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From: suvai on 24th November 2019 07:06 AM [Full View]
Ohhhhh wowww ngo amazing u use vazhai ilai
Idly looks soft nga.... coconut chutney....don’t know rest.... is it non veg
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From: NOV on 25th November 2019 06:14 AM [Full View]
This is what I cooked for the newly-weds yesterday...
https://scontent.fkul16-1.fna.fbcdn....2e&oe=5E4654C9
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From: suvai on 13th December 2019 06:20 AM [Full View]
twice
Neenga sonnathu ellaamey panniteengaley.... hats off.... :thumbs up:
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From: suvai on 13th December 2019 06:21 AM [Full View]
Ilai pottu saapadu..... I am sure the couple had a feast