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: mappi on 17th January 2018 06:15 PM [Full View]
Thanks Mexicomeat. I got your msg (twice) in my inbox.
Yeah, take your time and I am always glad to cook your recipes and try out your tips. We must also start working on greens (Keerai vagaigal + different ways of cooking them). My girlfriend is a huge fan of greens. We get spinach (Pasalai Keerai) easily here, so I make poriyal (with coconut) or mash them with dhal (Paruppu Keerai style).
Got to make noodles sometime this week. Nov, I will let you know.
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From: mexicomeat on 18th January 2018 03:24 PM [Full View]
mappi, next time you make sambar - try making with radish (white) and mutton (with bones) as the vegetables.
i tried it recently (in a srilankan place) and it was awesome
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From: NOV on 15th April 2018 07:23 AM [Full View]
Tamil new year spread done... ��
Layered pratha with dhall.... paal appam with coconut milk... sundal... paayasam... banana fritters as bonus... ��
All vegetarian... all home-made... ✋
https://scontent.fkul13-1.fna.fbcdn....5f&oe=5B5F7315
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From: mappi on 11th May 2018 01:52 PM [Full View]
javvarisi payasam panni romba naal achi, this weekend pannuvom. Could you please share your recipe, Chef?
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From: NOV on 11th May 2018 05:28 PM [Full View]
Sure
Originally Posted by mappi
1. Fry cashew nuts and raisins in some ghee and set aside.
2. In the same ghee, add crushed cardamom seeds
3. Now add fresh milk and bring to boil
4. Add fried vermicelli next
5. Then add enough sugar and boil on slow heat
6. Next add already soaked sago and let it cook
7. Stir continuously and continue cooking till sago is clear.
8. Add a pinch of salt and a dollop of ghee before switching off the flame.
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From: mappi on 13th May 2018 12:16 AM [Full View]
Javvarisi/Semiya Payasam
http://www.mayyam.com/talk/attachmen...1&d=1526150630
Made Pizza for dinner
http://www.mayyam.com/talk/attachmen...3&d=1526150644
http://www.mayyam.com/talk/attachmen...2&d=1526150638
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From: mappi on 1st June 2018 02:42 AM [Full View]
Made some Gulab Jamon & Samosa today
Gulab Jamon
http://www.mayyam.com/talk/attachmen...5&d=1527801016
http://www.mayyam.com/talk/attachmen...4&d=1527801009
Samosa
http://www.mayyam.com/talk/attachmen...6&d=1527807208
http://www.mayyam.com/talk/attachmen...7&d=1527807221
http://www.mayyam.com/talk/attachmen...8&d=1527807233
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From: NOV on 1st June 2018 05:29 AM [Full View]
You're so admirable mappi... you cook for how many people?
Sent from my SM-G935F using Tapatalk
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From: mappi on 1st June 2018 11:01 AM [Full View]
Hello NOV,
I cooked starter and dessert for 10 colleagues of mine. We are holding a barbeque today noon at a parc near our office.
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From: mappi on 1st June 2018 06:30 PM [Full View]
Few tips for Gulab Jamon :
- if the sugar + water + heat consistency are not in relation with each other, the Jamon (sugar syrup) will crystallise after a while (when it gets back to normal temperature). If you are not sure how to bring/check to a one string consistency (it’s quite simple, either check for the stickiness using your fingers, or drop a lump in cold water that turns into a tiny sinking ball or verify the state of the bubbles while the solution (water + sugar) boils or see weather the drops don’t fall but make a tiny bubble while exiting the holes of the perforated skimmer (Jalli Karandi) – so if you are not able to verify whether the syrup is ready, add 1 tsp of lemon juice to the sugar syrup. It avoids the crystallisation. Normally, it should take not more than 20 to 25 minutes to get to the desired consistency.
- the Gulab, meaning flower, should be soft as a flower. It needs minimum 3 hours to absorb the syrup. We cannot get the right texture during initial tries. We have to keep repeating by preparing Gulab Jamon several times, each time correcting the minute errors, until we get the right texture.
The Gulab could get hard for few many reasons. It is a very sensible and delicate ingredient, just like a flower. Whether it is made using milk powder or Khoya (Pal Kova), if needed attention is not given, the Gulab will harden.
1/ Make the dough is soft and wet but not sticky. Avoid using water, as it will create a molecular reaction. Use only milk or curd, adding them little by little.
2/ Never press or beat the batter. Just do a gentle massage.
3/ Do not press or flatten the batter while rolling them into tiny balls. Take your time to roll them softly between your palms.
4/ Heat the ghee on a low flame. Cook the Gulab slowly turning them constantly. It should not get over cooked.
5/ The syrup and the tiny balls should be warm when they are introduced to each other (meaning none should be hot, cool them down a bit).
6/ If at all the Gulabs are hard after 3 hours, take a tooth pick and make 3 to 4 tiny holes inside them. It must do the trick, else, bring them to a boil along with the syrup after piercing them.
Hope this helps. Try Gulab Jamon, it’s easy and quick to make.