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

Sunday, November 12, 2017

TOMATO CHUTNEY



TOMATO CHUTNEY

1 kg tomato,wash chopped and blend into a puree. Keep aside

½ cup tomato sauces.

150 gm big onion,finely sliced

10 green long type of chilie padi,sliced into 2

8 garlic,chopped finely

40 gm ginger,chopped finely

1 tbsp chilie powder

½ tbsp coriander powder

Salt to taste

1/3 cup oil

1 tsp mustard seeds

1 tsp urad dhal

1 tsp kadalai parupu

1 tsp cumin seeds

3 stalk of kari leafs

½ tsp asafetida powder

Some chopped Coriander leafs

1.    Heat the oil and when the oil is hot add in the mustard seeds,cumin,urad dhal and kadalai parupu let this fry.

2.    Then add in the chilie padi,garlic,ginger and onions and let it fry then add in the kari leafs and fry till fragrant and when the onion turn light brown.

3.    Lower the heat and add in the chilie powder,coriander powder and asafetida powder mix well and pour in the tomato puree and tomato sauce mix well.

4.    And let it simmer over a low heat till oil rise and it becomes a little thick. Taste and add salt. Sprinkle the coriander leafs. Remove from the heat. Serve with idli or thosai

Note: if you don’t like it hot you can reduce the chilie padi.






1 comment:

  1. Wow mouthwatering and very tasty looking recipe. I will definitely try this at home. Have you tried Pakistani Cooking Recipes I love all Pakistani Recipes and mostly the appetizers by zarnak sidhwa recipes

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