Tulsi's Vegan Kitchen

How many of you grew up with Paal Appam as part of your breakfast menu?
Well, I did! 
I have fond memories of grinding rice with a traditional "aatu kallu" meaning stone grinder in Tamil.
And grating coconut with the manual grater.
Everything is much simpler these days with an electric mixie/grinder or blender.
The grinding of rice just takes minutes with a mixie.
Another change that has taken place is the elimination of toddy (an alcoholic drink made from coconut sap) that was previously used to help the fermentation of the batter.
Thankfully we have yeast that does the job easily these days.
And there are even appam recipes that don't use any yeast!
For me, the best appam was made by an 'aunty' in whose house I rented a room during my varsity days at MU.
She taught me her recipe and I have continued to use this recipe for many years.
She made the Ceylonese style appam which had plenty of milk floating in the centre.
I am sharing this version in my video.
Hope my viewers will be delighted to learn this traditional recipe!
Do leave your comments, ya.
Would love some feedback!

3 years ago | [YT] | 3

Tulsi's Vegan Kitchen

Rava Kesari made from semolina or sooji is a favourite dessert at breakfast or teatime. It is easy to make at home, provided we follow the right measurement for water as a proportion to the semolina that we use. Too much water will produce a soggy kesari while too little may produce a rather dry dessert.

3 years ago (edited) | [YT] | 3

Tulsi's Vegan Kitchen

One of the first videos I posted on YouTube was Homemade Soya Milk back in 2016. I still get questions on some aspects of making soya milk. So I decided to make an update to answer some of the questions. Back then I felt that removing the soya bean skin was unnecessary and made the whole process seem tedious. But now I feel that removing the skins- at least 70-80% of them- may help make the soya milk less beany, and more palatable to new consumers. I have found an easy method to remove the skins and I am sharing it with all viewers in this updated video. I have also added a section on making a sweetener that will make soya milk more aromatic and easily consumed. Do share your comments and thoughts. It would encourage me to share more such videos.

3 years ago (edited) | [YT] | 5

Tulsi's Vegan Kitchen

Saag- a traditional vegetable dish that is a favourite at home. It used to be a festive atmosphere at home whenever saag was made. It is quite simple to make, apart from the work of cleaning and cutting vegetables. It is quite similar to the South Indian Kirei Kari, except for one important difference. Anyone spotted the difference?

3 years ago | [YT] | 3

Tulsi's Vegan Kitchen

A favourite Indian breakfast dish, this Atta Puttu can be ready in 15 minutes! Follow my full instructions for the softest, tastiest atta puttu. And do share if you have tried my recipe.

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3 years ago | [YT] | 2

Tulsi's Vegan Kitchen

Vegan 'fish' fritters, my take on a previous family favourite. Easy method using ready-to-use banana blossoms! No need to hunt for banana blossoms- jantung pisang. It is not something we get easily in our local markets. What about you all? Do you get banana blossoms regularly in your local markets. Do share!

3 years ago | [YT] | 3

Tulsi's Vegan Kitchen

Jackfruit Curry that is mouth-watering and spicy. You will surely love it! Be surprised with the texture of young jackfruit that is like meat!

3 years ago | [YT] | 2

Tulsi's Vegan Kitchen

How many of you are planning to make Rendang for Deepavali? Do share with me. Would love to hear what everyone is planning for a meat-free Deepavali.

3 years ago | [YT] | 0

Tulsi's Vegan Kitchen

Deepavali would not be complete without some crispy Murukku snacks to munch on. This is a much sought after treat at every Deepavali occasion. The first thing every visitor would ask for is the Murukku! It has become synonymous with a Deepavali celebration. In my home, Murukku is made the traditional way without using ready-mix flours that are readily available in Malaysia. The best tasting Murukku comes from hours of dedication to wash all the grains and ingredients, dry them in the sun for days, dry roast them and then send them to the mill for grinding! Of course, not many would be willing to put in so much effort and time. Nevertheless, I am sharing my Murukku recipe as it was traditionally made in the hopes of inspiring some to try it!

3 years ago | [YT] | 0

Tulsi's Vegan Kitchen

Rose Cookies / Achu Muruku are quite challenging to make. One of the biggest problems is getting the cookie to slide off the mould during the frying process. Due to this, many people are not inclined to make this cookie. With the availability of non-stick moulds, the job gets much easier and there is no excuse not to make this crispy, delicious cookie for Deepavali!

3 years ago | [YT] | 2