RP, I kept it at 40% power & roasted it... You have to mix it every min or so in the beginning & more freq towards the end.. But even then mine had the raw smell...Quote:
Originally Posted by RedPepper
Let us know the result if u try it...:)
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RP, I kept it at 40% power & roasted it... You have to mix it every min or so in the beginning & more freq towards the end.. But even then mine had the raw smell...Quote:
Originally Posted by RedPepper
Let us know the result if u try it...:)
Hi!
I would like to know if Swiss Chard and Pasali/Pasalai-keerai are one and the same.
Thank you!
Shoba
I don't think they are the same.
The common name is Swiss Chard.
The botanical name is beta vulgaris cicla
Tamil name is sencheerai.
Here is a picture of red Swiss Chard.
http://img241.imageshack.us/img241/3...sschardag9.jpg
Another picture of Swiss Chard
http://img266.imageshack.us/img266/5918/imagesix8.jpg
Thanks Kavitha. Is Swiss Chard available in our region-M'sia/Spore? Would you know the Malay name by any chance..?Quote:
Originally Posted by Kavitha Ravi
Thanks again Kavitha.
Well Shoba, I asked around my friends, none seems to know the name in Malay. Some say that its like the Chinese sawi. The stem will be thick and white in colour, while the leaves will be crinkled green in colour. Sorry I am not able to help you.
I also understand that Swiss Chard is a western vege. Thanks.
http://images.google.co.in/images?hl...-8&sa=N&tab=wi
is this what you are talking about?
from the pictures posted earlier, it looks like pak choi to me :)
sorry, I guess Iam wrong, on searching more found that the two (swiss chard & pak choi) are entrely two different things! :)
Thanks Kavitha, thanks Anoushka for trying.
Here's another one: Is Mustard Greens same as Kadugu Keerai? I have bought Mustard Greens here in Singapore and there are 2 different varieties- One looks like a thick skinned, curled up cabbage which is from China and the other one is more like a leafy green vegetable with straight stalks. Problem is, I dont know whether this leafy green veg is indeed Kadugu Keerai :P .
Any help in English, Malay, Chinese, Tamil & Malayalam would be greatly appreciated :D!
Shoba
Shoba I found this in the net.
In Malay the swiss chard is known as daunbit.
Chard
Chard is most commonly recognized by gardeners and commercial growers as a tall stalky green known as Swiss Chard. Chard is actually a variety of beet, but the leafy greens don’t really resemble their tubular cousins. The Japanese chard, called “fudanso” in Japan, is also known as leaf beet, spinach beet, leaf chard, or perpetual spinach. This shorter stalked variety has glossy deep green leaves that are slightly waved with small mid ribs. This chard is tastiest when harvested young and the leaves are tender and mild flavored. Fudanso is an excellent choice for baby greens in salads and stir-fry. In Japan, the vegetable is most commonly parboiled and then soaked in water to remove some of the acrid taste. Fudanso does well in cool season planting, but can also withstand heat, making this hearty green a good choice for growing from spring to winter.
This vege is called mustard greens or kadugu keerai. In Malay it is known as sayur sawi.
http://img177.imageshack.us/img177/9...eraiqt7cg5.jpg
This vege is called bok choi or chinese cabbage.
http://img293.imageshack.us/img293/3...1d72e82nm4.jpg
Kavitha, I once had a mixed steamed veggies in Malaysia... they just looked like plain steamed veggies but when I tasted it they had a slight sour taste & was mildly salted... It was very tasty & I couldn't smell or taste or see any other spices in it... not even chillies I guess... Please post the recipe for it if u know how to make it...
Thanks in adv...:)
Quote:
Originally Posted by Kavitha Ravi
Kavitha, thanks so very much! So the Kadugu keerai I've been buying (along with the curly hard ball) is indeed Mustard Green. I also found out that there are more than 10 varieties of Mustard Greens! And the Swiss Chard, hmm, I thought the leaves off a beetroot was called Beet Greens. Funny how all vegetable sellers promptly take off the green leaves from beet roots, turnips etc.,!Quote:
Originally Posted by Kavitha Ravi
Thanks again!
Shoba
Shoba: I used to grow mustard at home and I had two varieties, yellow mustard and the regular black mustard, the leaves for both were quite different! But looking at the pictures on the net, there are quite a few varieties and some of them even look like curly kale! :) and looks like mustard has nothing to do with mustard greens.... I am still not sure!
Dear Dev, there are many methods to cook this stir fried mixed vege. This is one type. I hope you like it.
STIR FRIED MIXED VEGETABLES
Ingredients:
500 grms of mixed veges, e.g carrots, cauliflower,
Broccoli, button mushroom, baby corn. Any of your choice.
4 pips garlic finely minced
1 ½ tbs of cooking oil
¼ cup hot water
A pinch of sugar to retain the colour of the veges
Seasonings:
1 ½ tbs oyster sauce
1 tbs light soya sauce
White pepper powder to taste
Method:
Cut the veges according to your taste.
Heat oil in a wok, add the minced garlic.
Stir for a moment till there is a nice aroma.
Add the mixed veges and stir for about 3 minutes
Adding the hot water slowly. Add the sugar.
Close the wok for a minute.
Now add the seasonings and continue to cook
Until the veges are cooked. Please do not over cook the veges.
Serve hot with steaming rice.
http://img261.imageshack.us/img261/9...xedvegedg6.jpg
Thanks a lot,Kavitha... the pic looks very similar to the one I had...
BTW, is there any substitute for oyster sauce... I mean a vegetarian version...can I use mushroom sauce instead?...
Dev, they do sell vegetarian oyster sauce. You can use mushroom sauce too.
Even crushed ginger too can be added. As I have said, there are many methods to cook this simple stir fry dish.
Here in Malaysia they also add a tbs of fermented preserved soya paste called tau cheong. Its mostly added by the Chinese. It will have a salty taste. It will not have any strong smell. It will be slightly sour. Thanks. Kavi
Thanks Kavitha...I'll try out this recipe & let you know if this is what I'm looking for.
Dear Kavitha, I tried the mixed vegs today & it was quite good... I added a bit of lemon juice at the end as I wanted it to be a bit tangy... the taste was quite similar to the one I had but this one had the flavour of the sauces... the one I had din't have any sauce flavours... I'm just wondering if you have any similar recipe that uses vinegar in it... I'm just planning to try out with soya sauce & vinegar or chillies in vinegar next time...:)
Thanks a again for the recipe...:)
I accidentally brought varuthu araicha arisi maavu instead of aapam maavu. How can I make aapam with this, can anyone help please? :)
Thanks in advance!
Anoushka, I have tried making aapam with fried rice flour.
It was a flop. I do not know about others.
Thanks kugan. Any ideas what I can do with this flour? I got 1kg of this and I don't want to waste it.
if I were you, I'd make murukku and be done with it. :)
You can make iddiappam, mothagam, steamed savoury kozhukattai, sweet kozhukattai, sippi and so on.
NOV: Good idea :) the only thing is that I didn't want to deep fry anything, but I guess that is the easy option! Or maybe idiappam as kugan has mentioned!
kugan thanks again, idiappam sounds good! :)
Anou, you can use this flour in pesarattu,ragi dosa, chola dosa etc... I use just a handful in these dosa batters for the 2 of us...
Thanks Dev :) that sounds good!
hee hee... after all these suggestions, made akki roti out of that flour today! :)
Anou, if you still have rest you can try pittu.
Instead coconut use Cabbage fine choped (you can also add grated carrots) and after steaming thaaLidham seinga.
With some hot curry that's a real yummmmm :-p
ok, now we know you are srilankan :P
its called puttu by indian tamils. :lol:
namma ooru maathiri veyiladichchaa vadagam kaachchi ooththalaam/piziyalaam!
I have some kurakkan maavu...
Anybody has some good ideas to make something out of it/ something unusual???
thanks zimm, I h ave some more left, will try out what you suggested!
pp madam: inga veyil adicha periya vishayam, so vadam is out of question!
zimm: neenga solrathu kezhvaragu maavuthaanE? dosai, chappathi, puttu seyyalamE :)
kurakkan? sounds dangerously close to kirukkan :shaking:
what is kurakkan? :)
Kurakkan means ragi or red millet.
there are so many recipes using ragi flour.
but have to be careful of Nov, he hates it.
:D :DQuote:
Originally Posted by kugan98
NOV hates good things :poke: :lol2:
ragi mudde :slurp:, ragi malt :slurp: :slurp:
I got it from a friend from Jaffna, and tried puttu/pittu once with her guidance. It became very dry.. That's why I want to try something else...
Thosai sounds good, may be with thaaLidham and a good Ginger Chutney it may be a lovely meal. I shall try it out and tell you how it came out.
Thanks all :D
My mil used to do one kEppai rotti. Strained jaggery ( or preferably 'karuppatti) water, grated coconut, a pinch of salt to be added to the flour & kneaded sprinkling with a little water to the consistency of chappaathi maavu. make small balls, flatten them moderately & cook them on the dosai kal on medium fire pouring ghee or oil round the edges.
[tscii]Try this bread.
RAGI BREAD
Ingredients:
1 cup ragi flour
2 tbs wholemeal flour
2 tbs fresh coconut flakes ( optional )
2 tbs of ground coriander leaves
2 tbs of ground onions
2 green chillies ground
¼ tsp of cumin seeds
Water
Salt to taste
Oil or ghee
Method:
Mix all the ingredients, except the oil into a soft dough.
It should be softer than the chappati dough.
Heat a dosa kal on low heat , oil the surface with a cloth.
Take a ball of the dough and put it in the middle of the dosa kal.
Use a plastic bag as a glove , dip it in water and pat the dough into a round about 6 inch in diameter.
Pour a little oil around the roti
Cook on both sides over a moderate heat, till the bread is cooked.
Serve hot with any curry or chutney.