Heat some ghee and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and continue frying. At this stage, add pandan leaves.
Add ginger-garlic paste next. Add chopped tomatoes and sliced red chilly (cut lengthwise).
Once tomato is mushy, switch off the stove.
Now add this to the Basmati rice and add coconut milk (ratio: 1.5 liquid to 1 rice) and salt.
Cook in rice cooker. Whilst it's cooking do not stir more than once.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Yes, Xiao Pak Choi was more cooked. Actually, I was not expecting that it would get cooked so fast. Next time I should be more careful after adding the leaves part, I still have 6 Pak Choi in the lot.
Here is Paal Kesari. Had it as desert after the main dinner dish Chapathi + Kurma.
Personel preference : I liked them luke warm. Heated them 10s in the micro-oven. But serving them cold is also great.
The measures I used - 1/2 cup Rava, 1 & 1/2 cup milk, 3/4 cup suger
Last edited by mappi; 12th October 2014 at 11:19 PM.
'Dalcha Rice' pakathula irrukira side-dish recipe poduvinga-nu ninnaikirein. Plus the broccoli one also. Thanks.
That's Chicken Curry, Malaysian Indian style
Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the ghee and once its roasted add cloves and cardamom.
Immediately add sliced onions and curry leaves and continue frying. Add ginger-garlic paste next and give it a quick stir.
Add chicken pieces and stir till coated nicely. Cover and let it cook in its own juices, in a slow flame.
In 5-10 mins, add water. Then add the following one after another - tomato, potato, red chilly, coriander leaves and more sliced onions.
Bring to boil and then cover to continue cooking.
When chicken and potatoes are half cooked, add some turmeric powder, chilly powder and chicken masala powder (Babas, if you can get).
Add hot water at this stage if you want more curry. Stir nicely and continue cooking.
Finally add salt to taste.
For broccoli, I use the same method as for mixed vege above, with just garlic, onion, red chilly slices and salt.
We prefer vegetables to be under-cooked so that they retain their crunchiness and obviously, healthier too.
Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.
Tip 2 - add a little sugar if you want the vegetables to retain their color.
Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
Heat the vegetable oil in a large skillet over medium heat. Add in garlic and ginger and cook for 1 minute.
Meanwhile cut the bok choy on the bias. Add in the bok choy and soy sauce and cook stirring for 3 minutes, or until greens are wilted and stalks are crisp-tender.
Serve immediately when warm with toasted sesame seeds, black pepper, and salt.
இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்
We prefer vegetables to be under-cooked so that they retain their crunchiness and obviously, healthier too.
Tip 1 - use plenty of garlic slices. Do not burn the garlic or it will taste bitter.
Tip 2 - add a little sugar if you want the vegetables to retain their color.
Tip 3- Use only little water. Use a cover and let the vegetable cook in their own steam.
Noted.
Originally Posted by NOV
That's Chicken Curry, Malaysian Indian style
The chicken recipe is something of a wonder to me. The steps are totally in reverse with how I actually cook them. I will certainly try this out. And we don't get Baba or Lingam here. Have to settle down with what the Asian shop-keeper imports (LoL). But the products he proposes are quite nice too.
Just need a tip for chicken : Is there a way/method to keep the meat soft ? Most of the time, the meat gets harder when I try to make a gravy with it. I don't know whether they are getting over cooker or ... am missing something ?
Last edited by mappi; 13th October 2014 at 03:29 PM.
I hesitate to use Soy Sauce in this case, because:
1. it won't complement Indian curries.
2. it will darken the dish. I use a pinch of sugar and salt to retain the original color.
As for the chicken curry, yes, those days we would fry the wet masala in oil before adding the meat.
But do try this method.
One of the main reasons for hard meat is because the meat is not fresh and has been frozen for too long.
If possible, get your butcher to slaughter you fresh meat.
Never argue with a fool or he will drag you down to his level and beat you at it through sheer experience!
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