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

Thursday, October 17, 2013

KADALAI MAAVU MURUKU



KADALAI MAAVU MURUKU




300gm rice flour

60gm kadalai flour (channa flour)

1 tsp cumins

1 tsp salt

1 tsp ajowan seeds(oman)

15gm sesame seeds.pan-fried

30gm ghee

560ml thick coconut milk

1. Sift rice flour and channa flour into a pan. fry over a low heat 4-5 mins. Stir constantly to prevent flour from getting brown. Leave it to cool completely.

2. Put prepared flour in a bowl and add in the salt,cumin,ajowan seeds and sesame seeds. mix well.

3. Heat the coconut milk until it came to a boil. Mix in the ghee  and gradually pour in the hot coconut milk  to mix into a stiff dough. And let it cool down a bit.

4. Put enough dough into a muruku mould  and pipe out into spiral,starting from the centre onto square pieces of greaseproof paper.

5. Once all the dough is used up. heat enough oil in a wok until just hot but not smoking. Slide in the muruku dough and fry over medium heat until golden brown and crispy. Remove and drain muruku on several layers of papers. Cool and store in an airtight container.
 


 
 


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