Suvaika,Idho vanthutten.
Koncham busy aagitten suvaika.
Today i made chicken curry.Had a very nice lunch:)
How r u?
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Suvaika,Idho vanthutten.
Koncham busy aagitten suvaika.
Today i made chicken curry.Had a very nice lunch:)
How r u?
Hope u guys don't mind another sweet recipe from me...;)
Carrot Kheer:
1.Steam cook 1 carrot- cut into circles.
2. Blend it along with 4 cashew pieces to make a slightly coarse paste.
3. Bring 1 cup of low fat milk to a boil and add in the paste and let it boil on medium flame for 5 minutes.
4. Add in required sugar and let it simmer for a further 2-3 minutes.
5. Heat a tsp ghee and fry some cashews until golden and raisins(optional) until they puffup.
6. Add the cashew-raisin into the kheer.
7. Switch off flame and then add some pulverized cardamom seeds.
8. Serve warm or cold. Best served cold.
Note:
You can adjust the consistency of the kheer by adding more/less milk.
If using full cream milk, u can add 75% milk and 25% water to make it lighter.
If u like it rich, add full cream milk.No water.
Aarthii... try panni paarunga...:shaking:
hello aarthi...good to hear all is well .;-)
ingeyum all well ty...:-) kutty payanuku nalla samaichi podunga sareeya....dev has given a wonderful recipe for peanut sesame brittle.....;-)
dev......i tried yr brittle i added peanu & sesame..........& followed yr instructions.....romba nalla vanthidichi...konjamaa thaan try pannen...now i feel i shld have made more... :noteeth: :noteeth:
i looked into the link u posted...kajal's recipes are good too apadiye blog after blog poiten :mrgreen:
her brittle seems more than just brittle..;-)
liked her subjis....easy to make also....she fries & then pressure cooks ....velai jaasthi ilaatha maathri irunthichi when i read... :mrgreen:
Can you all share some tips on preserving fresh curry leaves. Curry leaves are not available in Afghanistan and I usually carry them from Sri Lanka and now I have got hold of some Indian friends who can carry curry leaves for me from India too. But I need to preserve them at least for 6 -8 weeks. Please share some tips friends. Would really appreciate it.
Roshan nga....what i do is...when i get the karuveppilai....i wash them dry them on a paper towel or towel for all the water to evaporate..use them as long as they are fresh...once they start to dry out....i allow them to dry & then put them in one plastic bag with little holes then another plastic bag with no holes & close ...somehow stays crisp as dried leaves.....serves my purpose...if u dont mind the color...then this way will come handy for a long time....(sometimes depends on the leaves too from where it comes...some dries well & some does not)..some people here put them in the freezer....i dont like that process.......anyways......hope it works out for u....good luck..;-)
Thanks suvai. I want them fresh and green and I dont like the dried or discoloured ones. Once I brought some packeted dried curry leaves from SL and did not like it as it gives a different smell and flavour and sometimes spoils my curries.
I did some googling and found a couple of tips. Will try them. At the moment I have put them in a plastic container and left it in the crisper. After reading some tips I have put a few leaves in the freezer too (stored in a plastic container). I will try your suggestion too. I am gonna experiment all methods and see which one works best.
Without curry leaves I dont feel like cooking. For us Sri Lankans curry leaves and coconut are the main ingredients.
u r welcome nga roshan......i know the flavour increases immediately with the karuveppilai ileengala ;-)
sometime i just wash them dry them well then remove the leaves & put them in a paper towel & then roll it with leaving enough space for the leaves not to touch each other & keep rolling sometimes it stays fresh....but it does discolor what to do.....try & let us know too which way u succeed for us to follow too... :mrgreen:
when using for a dish...i just crush the dried leaves & it does release the flavor
roshan nga....r u a journalist??? stay safe sareengala?!!
I am sure u must have tried the afghan bread ( romba tasty....also their rice that they make with fried onion liquid.....i tried their vegetarian version ofcourse on my own....
another thing i am trying to get is their "walnut powder" recipe..... have tasted it...really really good....i know for sure they have walnuts/garlic/red chilli powder/in it & the rest i dont know...neenga market la paartheengana...or if u can get the recipe for it...that would be super..........;-)
kugan nga.....neenga nallabadi seekiram vaanga.............vantha appuram........mudiyumbothu...no rush at all ........ intha recipes kidaithaal podunga....:
a) sigappu arisi payasam
b) paavakai puli inji
c) thengai paal kuzhambu
d) middukka vathal kuzhambu
e) pidhukku paruppu sambar,
f) mochai verkadalai piratal
g) vellai poosani alwa
h) thengai bun (hope there is no egg in this one)
ellaam village recipes ;-) must be interesting for sure
Kugan how are you? I have no heart to log in without you.
Thanks for all the nice recipes. coome soon and make the thread active again. take care of your health.
hello gulab & rose.....i am sure with all our well wishes....kugan is going to bounce back into this thread very soon with her usual cheer & enthusiasm...;-)
Have u tried any new recipes? recipes iruntha podunga...:-)
Suvai, glad you liked the nuts bar...next time niraya senju store pannidunga... good for those odd hour hunger prangs...:)
I too like kajal's blog esp for the pics...and recipes are easy too...:)
Roshan, sry...no tips from my end... never had the need to store curry leaves for that long... I just clean the leaves, dry them and take them off the stalk n store them in airtight containers in the fridge... will stay good for about 2 weeks... adhukku melai not sure... Tender leaves seekiram kettidum...so nalla muththinga leaves kidaichaal u can store for long...
Thanks. I am not a journalist. I work for a Humanitarian Organisation here in Afghan.Quote:
Originally Posted by suvai
Hmm Afghan bread is just ok for me. Not a big fan. Their rice is quite good and also the Koftas are very tasty.Quote:
I am sure u must have tried the afghan bread ( romba tasty....also their rice that they make with fried onion liquid.....i tried their vegetarian version ofcourse on my own....
Oh have not heard of this walnut powder thing. Will try to find out. Nuts are freely avaialble here - specially Badam, Pistas and Walnut. Will try to get hold of the recipe and let you know.Quote:
another thing i am trying to get is their "walnut powder" recipe..... have tasted it...really really good....i know for sure they have walnuts/garlic/red chilli powder/in it & the rest i dont know...neenga market la paartheengana...or if u can get the recipe for it...that would be super..........;-)
Thanks Dev for your response. In my home town almost every house has curry leaves tree and we use it so freely. Here I keep counting leaves every time I want to use it. It has become the most precious thing for me.
Suvai, chk this link...thi might be the coconut milk kuzhambu u r looking for...
http://indosungod.blogspot.com/2006/...zhambu_07.html
Kugan has posted a recipe for the same sometime back... it was tasty...:)
:)@Roshan... we take so many things for granted,illengala!!!...
oru doubt... thappa ninaichukadheenga... do u ppl eat the curry leaves or is it in the dish just for flavour?...
Roshan, I have never tried this, but the person who told me assured me that it works: take an empty carton of the kind that Pringles chips come in (not sure if these are available where you are), clean the container and dry completely. Then put your curry leaves into it--will keep for weeks. You can use any similar container--I think the key is the silver lining inside the container.
lakme, that is an interesting idea!!!... :)
ada ada Only you can come up with suck kosteens :rotfl:Quote:
Originally Posted by dev
Thamizh la sonna 'Only you Fossible' :lol2:
On a serious note, CL is mainly used to add flavour, but I like the taste, but my mum yells at me , if I eat that :lol:
Raghu - there is no harm in eating curry leaves. WE used to make curry leaves tuvaiyal - yumm!
If you don't want to look old, that is delay graying hair, eat curry leaves! It may be too late for you Paramashivan ! :lol:Quote:
Originally Posted by NM
dev...that is a good link for paal kuzhambu....there are many more to look at in that link ;-) thank u dev.
aahaa.... uncle, ennoda secret-a neenga sollittenggalE :!:Quote:
Originally Posted by rajraj
:ty: I take it as a kobliment...:lol:Quote:
Originally Posted by PARAMASHIVAN
I too eat CL... But inga most ppl throw away the curry leaves... adhaan kaetten...just to know if it's any diff in SL...;)
Naan saapitaal chillies mattum thaan wasteku pogum...I'm sure neenga saapitaal plate will be clean coz neenga thaan 'chilli king' aache...:lol2:
Suvai, u can make paal kuzhambu without potatoes... I've tasted one without any veggies in it and it was yummmm!!!... best served with dosai...But too heavy... saapitadhum thookkam thaan varum... :lol:Quote:
Originally Posted by suvai
aahaaaa... curry leavesaala niraya secrets velila varudhu...;) :PQuote:
Originally Posted by NM
NM kaQuote:
Originally Posted by NM
Amma soluvanga CL dont digest well like other food, so she is a bit worried about me eating it. avangaluku naa ennum chinna kuzhanthai nu nenaipu :lol:
uncleQuote:
Originally Posted by rajraj
Param Shiv Ji is ever so youthufull
Emaku Pirapum illai irapum illai :poke:
enathu ungalauku naraitha mudiya, appO neenga antha vada sudira paati mathiri irupeengala :lol2: :yessir:Quote:
Originally Posted by NM
That sounds an interesting idea. And yes Pringles are available here and I purchase them often. Will try it out. Thanks for the response.Quote:
Originally Posted by lakme
Dev, Even I do eat curry leaves at times as they say it contains a lot of Iron and Vitamin A. Naan chillie, ginger kooda saapiduvEn :P
Oh that reminds me, we also make curry leaves thuvaiyal and curry leaves-rice porridge.Quote:
Originally Posted by NM
Roshan, I love ginger...but chillies...:shaking:
Curry leaves porridgeaa?... recpe post panna mudiyuma?
:lol2: china kuzhantha :lol2:Quote:
Originally Posted by dev
enaku oru pazhamozhi gnyabaham varuthu :rotfl2:Quote:
Originally Posted by dev
Ayyayyo, I am not good at giving recepes because enakku intha measurement ellaam sariyaa solla theriyaathu. ellaam kaiyyaala aLanthu pOdurathuthaan. Anyway I'll try.Quote:
Originally Posted by dev
Rice - 1 cup (we usually use red/brown rice , for better taste, neutritional values and flavour)
Thikk coconut milk - 3/4 cup
Curry Leaves 1 cup
Water - 1/2 cup
Salt to taste
Pressure cooks the rice. The rice needs to be overcooked and has to be a bit watery - like a thick soup. Shift it to a pan.
Grind the curry leaves using 1/2 cup of water in a blender and extract the juice. Add this juice and salt to the cooked rice and stir it for about 3-5 mins on low flame. Finally add the coconut milk and stir it for about 5 mins on medium flame. That's it.
We do make this porridge with ponnaangkanni and vallaarai juice as well.
One more point, if you want a sweet porridge then you can add desired amount of sugar.
We usually dont add sugar and would have the porridge with a piece of juggery.
wow!!! Interesting recipe Roshan... will try it soon... I'm sure it'll be good for the cold weather here... Thanks a lot....:)
Friends I am back at about 7.pm Malaysian time.
Very bad Madras eyes for the whole family.
I was nearly stopped in the airport.
Just give me some time I will be back in the forum.
Take care, Kugan98