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

Wednesday, October 8, 2014

CHITTU URUNDAI



CHITTU URUNDAI

350 gm whole green beans,dry roast until light
 light brown grind into powder.

300 gm brown sugar,boil with 1/2 cup water and strain

200 gm grated coconut,dry roast until light
brown

60 gm white sesame seeds,dry roasted

15 cardamons,remove skins and pounded

1 tsp black peppercorns,grind
  into powder, optional

1 tsp cumin,grind into powder,optional

Oil for frying


1. Heat a pan with the brown sugar and add all the other ingredients and cook till all the moisture has been absorbed. It must not be very moist. It must be a bit dry.

2. Remove from the heat and let it cool. Take one tbsp of the green beans mixer and make into a small balls.

3. Heat enough oil for deep frying. When the oil
is hot dip the balls in the prepared batter one by one and drop into the oil. Fry until golden brown.


For the batter:

200 gm rice flour

100 gm cornflour or plain flour

600 ml water,more or less

Salt to taste

1/2 level tsp turmeric powder.optional. I did't use

Mix all together to form a watery batter





















3 comments:

  1. Really great...been looking for this recipe....just like grandmama used to make them......thanks so much

    ReplyDelete