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..........;-)