About Me

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I was born and brought up in Kota Bahru,Kel,Malaysia From a very young age I was very interested in cooking. My sisters were all married by the time I was ten it fell on me to help my mother to do the household chores. Slowly I started cooking. After doing our household chores I go and help our neighbour Mok Wan who happened to be a kuih seller, helping her with the task of grinding rice, beating eggs, peeling onions and packing the kuihs usually fell on me for just 20 cents. Mok Wan was very good in making all those traditional Kelantanese kuih whicn are known for their variety and distinct taste. It was she who give me the best lessons in Malay culinary arts. It have been years since she passed away but her art of making kuih is still with me. It was my mother who gave me the lessons in Indian culinary arts, I helped her cook, learning all the time without realising it. Every time when I cook for my friends, the first thing they ask me is "Did you learn cooking?" Far from protesting vehemently that I was self-taught, I must admit I that I gained my knowledge of cooking partly from my family, partly from helping people who are masters of their arts and partly from cookery books.

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Saturday, February 25, 2017

MASALA VADAI ~ ULUTHAM VADAI


MASALA VADAI

200 gm kadalai parupu,soaked for 4-5 hours

1 tbsp fennel seeds

2 dry chilie,broken

3 cm ginger,chopped

2 big onion,finely sliced

2 green chilies,finely sliced

3 stalk kari leafs,fine sliced

Salt to taste

Oil for frying

1.    Take 3 tbsp of the paruppu and keep a side. Blend the rest of the paruppu,dry chilie,ginger and fennel seed into a smooth paste.

2.    In a big bow add in the blend paste,sliced onion,sliced green chilie and kari leafs add salt and mix well.

3.    Make equal lemon size small balls out of the mixture and pat them on your palm to form a circle to medium thickness.

4.    Heat the oil and fry them till golden brown.
 


































ULUTHAM VADAI

200 gm ulutham paruppu,soaked for 2 hours

1 tsp fennel seeds

3 cm ginger,chopped

2 large onion,finely sliced

2-3 green chilie,finely sliced

2-3 chilie padi,chopped if you like it hot

3 stalk coriander leafs,chopped

3 stalk kari leafs,chopped

Salt to taste

Oil for frying

1.    Grind the urad dhal in a grinder without adding too much water with the ginger and fennel seeds

2.    Take out the batter and put in a bowl add in the rest of the ingredients expect the oil.

3.    Wet your fingers with water and take a lemon side of the batter flatten it slightly on a plastic sheet. Make a hole in the middle and slowly transfer the shape vada to your hands and slip it in the hot oil.

4.    Fry till golden brown on both side.













Thursday, February 16, 2017

CRISPY MASALA PURI



CRISPY MASALA PURI

120 gm flour

100 gm semolina

½ cup water,more or less

1 tsp chili flakes

1 tsp salt

½ tsp cumin

½ tsp carom seed

3 pinch asafetida

2 tbsp ghee

Oil for frying

3” round cutter

1.    Mix all the ingredients in a bowl expect water. Mix well add water little by little and mix into a firm dough.

2.    Cover the dough with wet cloth and keep aside for 15 minutes.

3.    Take some dough and roll into thin circles. Press with the cutter and take the piece and keep aside do this till all the dough is finish.

4.    Heat the oil. Prick each of the puris with a fork. Deep fry till light brown over a low heat. Let it cool  serve with tea or coffee.






Sunday, February 5, 2017

CHIROTI



CHIROTI

220 gm flour, sifted

20 gm ghee, melted

¼ tsp salt

Oil for frying

For the paste

½ cup rice flour

Ghee, melted

Pour ghee into the rice flour and mix into a soft paste.

½ cup sugar

1 tsp cardamom powder

Blend the sugar into powder and mix with the cardamom powder.

Pistachios for garnish, optional

1.    In a bow mix four,salt and ghee mix with your hand till well mix. Pour water little by little and mix into a firm dough. Keep cover with a wet cloth aside for 1 hour.

2.    Divide the dough into 6 balls. Roll the into thin roti. Keep aside. Take one piece and rup the paste all around the top of the roti place 1 more on the top and rup with the paste repeat  till finish.

3.    Roll the pilled roti tight  into a long piece. Cut into 12 pieces. Roll the cut pieces into a long 5” keep a side.

4.    Heat the oil and fry till light brown on a medium heat. When it is cool sprinkle the sugar  both side and the chopped pistachios.