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

Tuesday, June 19, 2012



1kg mutton,cut into pieces,and pressure cook until 1/2 cooked,drain and save the stock.

3 potatoes,cut into wedges

1-2 carrot,cube

2 green chilies,sliced into 2

1 tomato,cut into wedges

115gm kurma powder,mix with some water and made into a paste.

500ml  mutton stock

500ml coconut milk

3/4 cup yoghurt

Lime juice to taste
50gm coriander leafs,chopped

50gm pudina leafs,chopped

5-6 tbsp oil

Salt to taste

A bit of sugar just to taste


8 almond or cashew nuts if almond soaked for 2-3 hours,remove skin.

1/4 cup grated coconut

6-7 green chilis

8 chili padi,if you like it hot,optional
8 shallots,peeled

8 clove garlic,peeled

6cm ginger

For tempering(A)

1 big onion,sliced finely
1 stick cinnamon stick
4 cardamoms
4 cloves
2 star anise
1 stalk kari leaves,optional

1. Heat the oil and add A and fry until fragrant and when the onion turn brown add in the kurma paste
 and fry until oil rise add in the grind paste and fry for a while. Add in the mutton,vegetables,coconut milk and the stock mix well and let it boil.

2. Add the rest of the ingredients and let it simmer until the meat and potatoes are well cooked.


  1. Hi Bro, do you have recipe for Venthia Kozhlombu?

  2. Hi Bro, the onion curry recipe in this blog is my family version of the venthia kozhlombu,you can reduce the onions.There are many version to this venthia kozhlombu some people add potatoes to it or tomatoes.

  3. HiBro, i am sorry it is shallot curry

  4. Hi kash, If you don't mind can you please join me in FB or can I have your email address..thank you

  5. Hi Bro,

    Beleive it or not I don't have a Facebook account because I don't like it. However I prefer any other thing except it. My email is kesavanp77@gmail.com. If you have anything you would like to ask, please feel free to do so.

  6. Cooked it this way....its yummmy. Thanks