About Me

My photo
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 7, 2015

PAVAKKAI VADAI




PAVAKKAI VADAI

1 cup (250 ml cup) kadalai parupu,soaked for 4-5 hours.

250 gm bitter gourd,remove the seeds and cut very finely. Wash 2 time then soaked in salted water for I hour. After that squeeze out the water  one more time and wash again. Squeeze out the water and keep aside. 

4-5 dry chilie*

2 cm ginger,chopped*

1 tbsp fennel seeds*

4 garlic,chopped*

½ tsp turmeric powder*

½ cup of besan flour, or as much needed

3 stalk curry leaves,finely sliced

1 big onion,finely sliced

1 tbsp sugar

2-3 pinch aji no moto,if you like

Salt to taste.

Oil for frying

Grind the dhal with the ingredients mark* with little water coarsely don’t grind till too soft.

1.    In a bowl mix the dhal with the curry leaves and onion and the bitter gourd mix well then mix in the sugar.

2.    Now add in the besan flour little by little and see if you can shape it into a patties if you can then stop adding if not then you add till you get the right mixer. Now you taste and see before you add the salt to your taste.

3.    Heat the oil and shape the dhal mixer into patties and deep fry them. Serve hot.




No comments:

Post a Comment