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Thread: Velan's Cuisine Extraordinaire

  1. #161
    Administrator Platinum Hubber NOV's Avatar
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    Thavusa murungai keerai thannisaar

    This dish is very popular in Malaysia and is light and easy compared to curries....
    You need thavusa murungai keerai, which looks like this:




    In a pan, add some oil, and then add mustard seeds (kadugu)
    When it pops, add sliced onion, followed by curry leaves and then halved red chilly.

    Add salt to taste and some turmeric powder for colour.

    Add 2nd coconut milk and when it begins to boil, add cut sweet potato.

    Once potato is nearly cooked, add thavusa murunga keerai and let it cook.

    Add 1st coconut milk and when it comes to boil, switch off fire.

    Serve with white rice or idiyappam.






    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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  4. #162
    Senior Member Senior Hubber mexicomeat's Avatar
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    i think i have seen this in my local vietnamese shop.

    can you please tell me the malay name or english name, so that i can google and find the vietnamese name for it?
    இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
    சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்

    -Vaali

  5. #163
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    Quote Originally Posted by mexicomeat View Post
    can you please tell me the malay name or english name, so that i can google and find the vietnamese name for it?
    puchuk manis or chekur manis... in English it is commonly known as sweet leaf.

    Found this on Google:
    Cekur manis (Malaysia), 马尼菜 (Chinese) Sweet Leaf, Tropical Asparagus (English) Sauropus Androgynus (Scientific)
    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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  7. #164
    Senior Member Senior Hubber mexicomeat's Avatar
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    http://www.depi.vic.gov.au/agricultu...ables-glossary

    the above site lists the commonly available asian greens in australia. unfortunately, i cannot find cekur manis in the list.

    if you recognise any greens that you have a recipe for (apart from the obvious ones like vallarai keerai and amarnath ) please let me know
    Last edited by mexicomeat; 3rd March 2015 at 05:57 PM.
    இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
    சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்

    -Vaali

  8. #165
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    You can cook the chinese spinach just like our mullai keerai.
    Also, the Chinese cabbage can be cooked the same as out cabbage.
    For Kailan with oyster sauce, I have already given the recipe
    Chinese white cabbage (pak choy) can be cooked with just onion, garlic, chilly and salt
    Hairy gourd is the same family as sorakkaai
    The yambean is my favourite to make fritters
    You can use lemongrass to flavour your ghee rice and chicken/mutton curry
    The Water Convolvulus is perfect accompaniment for nasi lemak and is cooked with just onion, garlic, chilly and salt
    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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  10. #166
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    Lemon Rice with Masal Vadai, Potato Fry & Coconut Chutney

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    Any information on how to screen Indian Movies outside India, please post them here : http://www.mayyam.com/talk/showthrea...-outside-India

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  12. #167
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    Kondai Kadalai




    Soak sudesi/kondai kadalai for a minimum of 8 hours. Overnight is best.




    Cook the kadalai in a pressure cooker. Add a little turmeric, salt and some oil.
    When boiling wait for the bubbles (nurai) to appear and scoop them off before closing the lid and placing the weight on the cooker.





    In a separate pan, add some oil and add mustard seeds till they pop. Add cut dried chillies and fry till they turn black. Add curry leaves too.
    Now scoop all this together with some oil and mix in the cooked kadalai.
    That's it.





    p/s: I made 100 packs of this for a Soup Kitchen project.
    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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  14. #168
    Senior Member Senior Hubber mexicomeat's Avatar
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    my rasam recipe - sorry no pictures, only recipe.

    1. wash, rinse a handful of toordal and masoor dal, cook and keep aside
    2. dry roast pepper seeds, coriander seeds and cumin seeds. make a powder of it and keep aside
    3. take a vessel, add oil, mustard seeds, cumin seeds, round chilli (2 numbers), 8-10 cloves of crushed garlic
    4. saute for a while, add curry leaves ; cut the stalk of curry leaves into half and add it to the oil and saute
    5. add one whole tomato cut into 8 pieces (you don't have to finely chop) and add a bit of salt
    6. add 2 spoons of your favourite rasam powder - i have tried several brands and i recommend 777 brand or sakthi brand. If you cannot get this, then as the second option, go for grb brand or nirapara or double horse or priya. i don't like mtr rasam powder and i wouldn't recommend it.
    7. by now, the tomato would start to shed the skin - add a nice dollop of tamarind paste followed by a generous amount of water
    8. add a spoon of spice from step #2 and add two spoons of dhal from step #1
    9. you can add more dhal, pepper powder, spice from step #2 and salt to suit the consistency and your taste
    10. stop rasam immediately after it comes to a boil. don't over cook.

    you can now discard the curry leaf stalk and add coriander leaves to the rasam. enjoy.
    Last edited by mexicomeat; 10th March 2015 at 04:34 PM.
    இலக்கியத்தில் நான் வண்ண தமிழ் மழலைக்கு பாலூட்டும் தாய்
    சினிமாவில் விட்டெரியும் காசுக்கு வாலாட்டும் நாய்

    -Vaali

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  16. #169
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    All the Big Boy's have taken over the kitchen... Bayangarama cooking nadakudhu... namma pesaama orama odhungi ninnu vedikkai paarka vendiyadhu thaan...

    K not back yet!!! Hope all is well at her end...
    “The real contest is always between what you've done and what you're capable of doing. You measure yourself against yourself and nobody else.” - Geoffrey Gaberino

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  18. #170
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    Chicken Kurma





    Heat some oil and fry cinnamon (karuvaapattai) till it turns black. Add star anise (laungapoo) to the oil 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 2nd coconut milk.
    Let chicken cook nicely.

    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 kurmapowder (Babas, if you can get). Add hot water at this stage if you want more curry. Stir nicely and continue cooking. Add salt to taste.

    Add first coconut milk and bring to boil. Add ground almond (secret ingredient) at last, stir and switch off flame. The almond will make your kurma thick,creamy and tasty - just about 8-10 pcs for one chicken)
    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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