KARI LEAFS ... Malaysian flavour's

About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

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Thursday, March 22, 2012

BANANA LEAFS LUNCH

Posted by Thyaga Rajan at Thursday, March 22, 2012 1 comment:

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Labels: PICTURES

Wednesday, March 21, 2012

VEGETARIAN LUNCH

TAMIL NEW YEAR LUNCH 2011

CABBAGE SAMBAR

MASALA FRIED L.BEANS

MEALMAKER VARAVAL

Posted by Thyaga Rajan at Wednesday, March 21, 2012 1 comment:

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About Me

Thyaga Rajan: 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.

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Flavours

BELEBAT UBI BADAK ( PURPLE YAM CAKE )

BELEBAT UBI BADAK 150gm purple yam,cut into cubes 100gm sugar,or to your taste 125gm rice flour 600ml thick coconut milk 1 p...
KUIH CARA BERLAUK

KUIH CARA BERLAUK Ingredients: 4-5 tbsp cooking oil 1 large onion, sliced finely 30g meat curry powder, mixed with 6 tbsp ...
VEGETARIAN CHICKEN VARUVAL

VEGETARIAN CHICKEN VARUVAL 500 gm vegetarian chicken, if the vegetarian chicken are big pieces then cut into 2. and fry until light...
SWEET AND SOUR BRINJAL

SWEET AND SOUR BRINJAL 400 gm brinjal,cut and fry until golden brown,drain 1 1/2 tbsp chili powder,or to your taste. 70 gm tama...
AGATHI KEERAI THANNI SAARU

AGATHI KEERAI THANNI SAARU ½ cup dhall, soaked for 4 hours 5 garlic, sliced 1 tsp cumin 2 cups water Mix all the...
VEGETARIAN MUTTON VARUVAL

VEGETARIAN MUTTON VARUVAL 500 gm vegetarian mutton,sliced into 2 400 gm potatoes , cut into cubes,and fried until co...
PULICHA KEERAI KARI

PULICHA KEERAI KARI 300 gm pulicha keerai (only the leafs) Put the leafs in a pan and bring to a boil. Trow away the water. Kee...
SCRAMBLE EGG SAMBAL

SCRAMBLE EGG SAMBAL 4-5 eggs 1-2 tbsp tamarind juice Salt and a bit of sugar to taste 4-3 tbsp oil Grind to a paste 10 d...
PAAL APPAM

PAAL APPAM This recipe will made about 10 apams 1 cup rice, soaked for 4-5 hours ½ cup cooked rice ½ cup grated coc...
MUTTON BIRYANI

MUTTON BIRYANI 300 gm mutton, pressure cook till 90% cooked. Keep aside 1 cup basmati rice, soaked 3 tbsp oil 1 bay leave 4 ...

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The images and content of KARI LEAF'S are copyright protected and are not permitted to be used/distributed/reproduced/published/broadcast without the prior written permission of me.. Thyaga b Rajan All rights are reserved. Use of images and content in violation of these terms constitutes a violation of my copyright. for commercial use of photos/content from my site, contact me at thyagacook@yahoo.com