Kugan, I love the water convolvulus vege cooked with shrimp paste , just like they cook in Chinese food stalls.
Can you please post the recipe for me.
Thanks.
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Kugan, I love the water convolvulus vege cooked with shrimp paste , just like they cook in Chinese food stalls.
Can you please post the recipe for me.
Thanks.
Quote:
Originally Posted by Roshan
Dear Roshan, oh you all call it kangkong too?
Here in Malaysia it is also known as kangkong.
I thought you all will not know if I called it kangkong.
So I used a big bombastic word in English:rotfl::rotfl::rotfl:
Thanks Roshan, let us have the feed back.
Thanks and take care, Kugan
Thanks Rose for your post.
I will soon post the recipe for the shrimp paste kangkong.
Or as it is called kangkong belacan.
Only recipes as I will not be able to cook it for you.
Thanks and take care, Kugan
:lol: As I have mentioned earlier Malaysia and SL, food wise everything is almost similar. I dont know how this connection happened. I was surprised when I visited KL first time.Quote:
Originally Posted by kugan98
I can try it only when I get back home. I dont get kangkung in Kabul. The only green variety we get here is spinach. I miss the keerais that we get in Sri Lanka :(Quote:
Thanks Roshan, let us have the feed back.
Thanks and take care, Kugan
Oh dear, you will be missing so many types of greens.
Roshan, how often do you go back to S. Lanka.
What type of foods do you get in Kabul?
Thanks and take care, Kugan
Friends, here is a unique combination, also by my guest.
Try and see. Kugan
MURUNGA KEERAI WITH BOTTLE GOURD
Ingredients:
To Roast Till Golden And Grind To Powder;
2 tbs coriander seeds
1 tsp funugreek seeds
1 tsp cumin seeds
1 tsp pepper corns
2 red dry chillies
2 tbs grated coconut.
1 tbs oil
1 tsp mustard seeds
2 dry red chillies cut into pieces
¼ tsp asafoetida powder
2 green chillies sliced
1 tsp ginger chopped
¼ tsp tumeric powder
1 cup bottle gourd cubed
½ cup murungai leaves
1 cup cooked pasi paruppu.
2 cups water
Salt to taste
Method:
Heat oil in a wok, add in all the spices and the tumeric powder.
Give a good stir, add in the bottle gourd, murungai leaves, cooked dal,
water and salt. Mix nicely , cover and cook on low flame.
Cook till the veges are cooked, add in the ground powder.
Add little more water if needed, the dish will be little thick.
Taste for salt and remove. Goes well with rice or roti.
http://farm8.staticflickr.com/7084/7...7cbcfc1c_c.jpg
Kugan maam and others..hru?Sorry was not active in this thread..my lil one was down with stomach bug..now feeling much better..Quote:
Originally Posted by kugan98
K,I've bookmarked soooo many recipes of urs..I have an eye for ur butter croissant..have never handled yeast soo many times...so scared of it..
Ma'am ,have u posted sabu Dana upma?I have tried a couple of times,but not successful..pls post the recipe..
And my blog URL is
http://vegetarian-planet.blogspot.com
Take a look when you are free..
I go almost every 8-10 weeks. So dont feel much about missing Sri Lankan stuff. But keerai is something that I miss quite a bit, 'cause in SL keerai is part of our daily lunch.Quote:
Originally Posted by kugan98
Vegetables we only get all the western varieties such as carrot, beetroot, cabbage. I dont get those naattu vegetables like murungai, pulangai, peerkangai, vaazhaippoo, tender jackfruit etc. No greens except Spinach. No coconut and curry leaves available here. Rest we get.Quote:
What type of foods do you get in Kabul?
Thanks and take care, Kugan
Fruits, we dont get good mangoes except one particular variety imported from Pakistan during summer. Pine apple, they have the green variety, imported again, not as sweet as what we get in SL and one tiny pine apple would cost more than USD 10. And my favourite fruit Avacado is also not available. No papayas, Sapotas,Custard Apple, Rambutan, Gauva, Mangustin at all. But apple, grapes, peach, kiwi fruit, various kind of mellons, cherries, berries, apricots, all available and they are very cheap (these are grown here mostly). Almonds, pistas, wallnuts and various other nut varieties are also cheap as they grow them here. You get all kind of spices but the chilly powder we get here is not hot enough so I bring it from Sri Lanka.
Thanks Ramya for your nice post. Please call me Kugan.
So sorry to hear about your little ones sickness.
I know how difficult it will be when some one is not well.
Ramya if your yeast is active, you have nothing to worry.
Just follow the recipe, and it will turn out o.k
Yes I have posted the sabudana recipe.
I will repost it for you. enjoy, come often when you are free.
Thanks and take care, Kugan.
SABUDANA (SAGO) KITCHADI
Ingredients:
2 cups sabudana
¼ cup green peas ( optional)
¼ cup dry roasted pea nuts (chopped roughly)
2 green chillies slit into 4 and cut across
1 big potato cut into small cubes and fried
2 tbs grated coconut
2 tbs oil
½ tsp cumin seeds
½ tsp mustard seeds
1 sprig curry leaves
¼ tsp turmeric powder
1 tbs lime juice
Little coriander leaves chopped
Salt to taste
Method:
Wash the sabudana and soak it for 3 hours.
After 3 hours drain in a colander and keep aside.
Heat oil in a non-stick pan.
Add in the mustard seeds and cumin seedsand curry leaves.
When they crackle, add in the green chillies and green peas.
Stir for a second, add in the turmeric powder.
Now add in the soaked sabudana and salt.
Fry on a medium heat, stirring gently until the sabudana
becomes translucence. It will be about 5 to 6 minutes.
Now add in the grated coconut, fried potato cubes,
roasted peanuts, and the lime juice.
Give every thing a very gentle stir.
Remove and garnish with the coriander leaves.
Serve hot, taste will be very yummy.
This is how the sabudana looks like:
http://1.bp.blogspot.com/-vpDSifIA8W...0/img9063t.jpg
The Soaked sabudana:
http://4.bp.blogspot.com/-x2FyKDiRI1...0/img9061o.jpg
Sabudana Kitchadi:
http://2.bp.blogspot.com/-Shaj-Pps9f...20/img9067.jpg
Thanks Roshan for your nice post and explanations.
I have not heard about Kabul.
It is good that you go home every 2 months.
Otherwise you will be missing so many things.
Thanks Roshan, take care, Kugan